I was so productive last weekend. I packed away all the shorts and t shirts and swapped them out for everybody’s jeans and sweaters. It was a cool 50 degrees all weekend and we were cozy and oh-so happy. And damn if I didn’t pat myself on the back for checking that giant task of our seasonal to-do list. Aaaaand then this weeek rolled around bringing us 70 degrees and you’d have thought I was trying to torture my boys.
Any who, it may not seem like Winter is coming from the weather, despite what our wardrobe (and the local weatherman) says, but I can tell– especially as we shift from using the grill, and move firmly into oven and crockpot territory.
Crispy crab rangoon are a Chinese American take out classic. This easy appetizer is done in just 20 minutes from start to finish. Whip up a batch whenever the mood strikes without ever picking up the phone or the take out menu.
There’s a bit of recipe magic going on here. The flavors of the soy sauce, the sweetness of the honey, the spice from the Sriracha, the punch of fresh ginger, and the peppering of minced garlic meld to create a perfect marinade for the salmon. The flavors meld and each bite will transport you to your favorite seat, or corner booth in our case, and your favorite fine-dining restaurant.
Sweet & Spicy Honey Sriracha Salmon
1/4 cup reduced-sodium soy sauce 2 tbsp honey 1 tbsp rice vinegar 1 tbsp Sriracha sauce (or more or less, to taste) 1 tbsp grated fresh ginger, or 1 scant tsp ginger powder 1 tbsp minced garlic 1 lb (skin-off) salmon fillet, cut into 4 (4-ounce) pieces 1 1/2 tsp sesame oil 2 tbsp thinly sliced green onions, for garnish
1. In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once. 2. Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes. 3. Place a piece of salmon onto a bed of rice and sprinkle with the green onions before serving.
We’re interrupting our regularly scheduled program. Ice Cream/Frozen Treat Week ( # 2 ) will return bright and early Monday morning. Until then, we’re going to leave you with these snack-tactic cucumber recipe. You’re not gonna want to miss it.
This quick and easy recipe makes the perfect summer side salad. Seriously. Even better? It only uses a few simple ingredients, but it’s chock full of crispy, crunchy cucumbers and packs a ton of flavor with just the right amount of kick. It’s a great addition to any end of summer bash.
Asian Cucumber Salad
2 English cucumbers, finely sliced
3/4 cup rice wine vinegar 1/4 cup water 1 tablespoon sugar 1 tablespoon soy sauce 3 cloves minced garlic 1 teaspoon sesame oil
dash of red pepper flakes
1-2 tbsp sesame seeds
In a small bowl, whisk together the vinegar, water, sugar, soy sauce, garlic, oil, and red peppers flakes (if using) until evenly incorporated. Pour the dressing over the slo Ed cucumbers, tossing to coat. Let the cucumbers ‘marinate’, chilled, for about an hour.
Before serving, sprinkle sesame seeds over top. Serve chilled, but the longer these sit they will eventually turn into Asian-flavored pickles 😉 We make sure to use them within 24 hours.
Why order take-out, when you can make your own perfectly crisped egg rolls right at home and serve them with a yummy side of sauce? Crispy Homemade Egg Rolls with a Sesame Ginger Dipping Sauce are even better than take out. They’re downright gourmet.
Mayonnaise laden pasta salads are a classic, but they seem to be less in vogue these days. Healthier is in & healthier side dishes are trending. This sesame ginger pasta salad is a lightened up version of the traditional Summer side dish, but with every ounce of flavor we could have possibly packed in & plenty of Asian flair.
It’s that time again, the Fourth of July weekend. Time for celebrating the many freedoms and privileges we’ve been afforded.
Time for good food, tasty barbecues, fun times with friends and family, and plenty of fellowship whether it be around the picnic table or by the side of the pool.
One of the staples at all of our Independence Day celebrations is pasta salad. And not necessarily the same pasta salad every year either.
I recently decided to lighten things up, you know from our typically ‘heartier’ pasta sides, for the warmer weather of Spring & Summer.
This new spin on a timeless classic is packed with fresh, crisp veggies, tossed with a ginger dressing laced with Asian flavor.
If that wasn’t tasty enough, the whole thing’s then topped with a generous sprinkle of fresh, thinly sliced green onions and lightly toasted sesame seeds.
So if you’re looking for something a little bit bold, a little bit different, but totally fresh, consider bringing this sesame ginger pasta salad to the potluck table this weekend.
It pairs perfectly with just about anything a cookout can throw at you.
Want a heartier side dish, or looking to make this healthier pasta salad into a whole meal? That’s simple enough. Add some chopped rotisserie chicken to the bowl, and toss to combine. Alternatively, flaked cooked salmon is another delicious protein option to add in.
Not a fan of toasted sesame seeds? Crispy chow mein noodles or even slivered almonds both add the perfect crunchy topping to servings of this Asian style pasta salad.
If you’ve tried this SESAME GINGER PASTA SALAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Skip the takeout menu, and still enjoy the flavors of your favorite to go dish without the wait. Served with homemade ‘chips’, this Crab Rangoon Dip with Wonton Chips is an easy, creamy dip that tastes just like your favorite Asian appetizer.
Happy wife, happy life, right? Well even though it may be true in our house that if mama ain’t happy, ain’t nobody happy I have found over the years that if daddy isn’t happy, then we aren’t all that happy either. And the daddy in our house loves him some Thai food, even if mama does not.
This recipe though is a mutual favorite, which a badly stained page in the family cookbook can attest to. This mama doesn’t even like coconut (the only definite exception to that rule being a Girl Scouts somoa cookie) and I love this dish.
Basil Chicken in Coconut Curry Sauce
3 skinless, boneless chicken breasts 2 tsp curry powder 1 tsp salt 1/2 tsp pepper 1/4 tsp chili powder 1 medium red onion, chopped 5 cloves garlic, minced 2 jalapeno peppers, seeded and minced 1 tbsp olive oil 1 14-oz can coconut milk, light or full fat 1 tbsp cornstarch 1 tbsp dried basil 1/2 tsp ginger powder 3 cups hot cooked rice
1. Cut the chicken into roughly 1 inch cubes. Place the cut chicken into a large bowl and set it aside. In a small bowl, stir together the curry, 1/2 teaspoon of the salt, pepper and chili powder. Once they’re evenly combined, sprinkle the spice mix over the chicken, then toss together until the chicken is nice and coated. Cover the chicken and chill in the refrigerator for at least an hour, but no more than two. 2. In a large skillet stir together the onion, basil, garlic and peppers in the olive oil heated over medium-high heat for 3-4 minutes, or until the onion is translucent. Add in the chicken and then stir in the remaining 1/2 teaspoon of salt and cook for 5-6 minutes, or until the chicken is cooked through. 3. In a separate bowl, stir the coconut milk and cornstarch together until evenly combined. Slowly pour the mixture into the skillet, stirring constantly until evenly incorporated. Continue to cook, stirring, until the sauce has slightly thickened and is gently bubbling. now stir in the ginger and let the mixture bubble for another minute or so, again stirring vigorously. Remove the skillet from heat and Serve over hot rice.
One Sunday after church, when the hubs and I were dating, he decided to take me out to lunch. At the time, church and lunch were in the county where our parents all lived, which was much more rural than the subburbs I was used to. There weren’t any delivery services. and only a handful of nice retaraunts to choose from. And by nice I mean not the terrible pizza place that only gets away with charging so much because it’s the only thing out here, or the obligatory McDonalds with its tiny menu. So we settled on Chinese. And it was damn good Chinese, worth every expensive penny. To this day, what I ended up ordering is still my favorite dish. Sadly though, it’s getting harder and harder for me to find, especially in those beloved suburbs we’ve since moved back to. You’d think more restaurants, more honey chicken, right? Well, wrong. I don’t know what it is. Maybe it’s that not enough people realize just how delicious it really is. But it is fantastic!
It’s so sad this much deliciousness hasn’t been contagious and hasn’t already swept the Chinese restaurant nation, but there’s always hope for the future! Even though the trend hasn’t caught on, the fever sure swept through our house and the recipe has stayed strong and withstood the test of time. If you haven’t discovered the deliciousness yet, well here you go. And if you’re like us and are having a hard time scratching the honey chicken itch then here’s a perfectly easy at home version without the restaurant pricing.
for the sauce
1/2 cup honey 2 tbsp low sodium soy sauce 1/8 tsp sesame seed oil 1 dash of red pepper flakes 1 tbsp apple cider vinegar 1 tbsp cornstarch 1 tbsp water
for the chicken
2 breasts of chicken, cut into 1 1/2″ cubes 1 1/2 cups flour 1 tsp chili powder 1 tsp cumin 1/2 tsp coriander 1/2 tsp onion powder 1 cup buttermilk peanut or canola oil for frying
1. Heat a medium to large skillet over medium heat, and then add in the honey, soy sauce, sesame oil, red pepper flakes and apple cider vinegar. Whisk or stir the sauce ingredients together and bring it to a boil. In a separate, small bowl, stir together the cornstarch and water. Once the sauce is boiling, while continuing to stir, slowly add in the cornstarch mixture. Bring the mixture back to a boil and then quickly turn down to a low simmer for 10 minutes. Remove the sauce from the heat and allow it to sit for a minute to finish thickening. You only want to thicken a little bit, as too much would make it hard to toss and evenly coat the chicken. 2. Meanwhile, heat the oil in a dutch oven, or other designated pot for frying, over medium high heat. In a shallow dish, mix the flour and spices together evenly. Toss the chicken in the spiced flour, then the buttermilk, and then back into the flour. Once the oil is nice and hot cook the chicken, turning occasionally until golden on the outside and cooked through, about 3-5 minutes. Drain the fried chicken on paper towels and then toss in the sauce and serve over sticky rice.
Spring has sprung which, for the sons and I, meant another Spring Break sprung (up) upon us and just as sneakily slipped away. Everybody enjoyed themselves for the most part. A few days were touch and go though. Son # 4 has developed a case of motor mouth. If he’s awake, it’s running. It’s pumpking out questions. Everything is why? And he’s a repeater. It doesn’t matter how fa into a sentence or a story he is, if he gets interupted by anything, he begins again. From the begining, repeating every words just the same, whether it’s the third or fifteenth try. And I mean interrupted by anything. By me, by another thought, but a bird chirping when he’s trying to talk. The whole world must stop and give their full attention to every. single. word. Aside from that he doesn’t talk. He spells. Everything. He asks to spell everything. It’s like having a conversation in textlish. ‘I W-A-N-T … … Mama, how do you spell lunch again? L-U-N-C-H.” Most days it’s cute, but by day 4 I had pulled out the plug. Ear plugs, a great investment for any parent.
But speaking of lunch, with a whole week of everyone home for all their meals I do try to ‘spice’ things up a bit, after all it is Spring Break. Even if we’re staying home we can still pretend we’re on vacation right? We don’t have to be as responsible, and that’s reason enough to celebrate. So plain old, ho hum lunches just wouldn’t do. Sandwiches just scream ‘school day’. We want lunches that loudly proclaim, we’re home for a week full of sleeping in, binge watching tv, and lots of fort building in the woods. I don’t know about you, but we’ve found wraps are a good way to transform a boring sandwich into something that’s so much more. It’s ok to break away from the loaf and leave the boring sandwich behind.
This east meets west, easy wrap idea is perfect for lunch, or even a lighter dinner. And doesn’t an Asian Chicken Wrap sound way more exciting than a sandwich? Chock full of flavor with a perfect chow mein noodle crunch these were the perfect way to say ‘School’s out for Spring Break’.
Asian Chicken Wraps
4 medium sized tortillas 2 chicken breasts, cooked and thinly sliced into strips 2/3 cup General Tso’s sauce 1/4 cup Teriyaki sauce romaine lettuce, or other lettuce variety of choice 1/2 cup shredded carrots 4 tbsp chow mein noodles
1. In a small skillet or pot, add both sauces and stir to combine. Bring to a boil then reduce heat and allow the sauce to simmer, stirring occasionally, until thickened. 2. Add the cooked, sliced chicken to a medium sized bowl and pour the prepared sauce over top. Stir to toss the chicken with the sauce until all the chicken is well coated. 3. To make each wrap, add about 1/3 cup lettuce, 1/2 cup chicken slices, 1/4 cup carrots slices, and 1 tbsp chow mein noodles down the center or each tortilla. 4. Fold in the top and bottom of each tortilla and then roll it up. Enjoy!