Saturday, July 17, 2010
.skewers & bacon wrapped hot dogs.
Nothing like a fun summer bbq. My friend Megan suggested we wrap hot dogs with bacon and it was so good and easy! For the skewers I marinated them in Kikkoman roasted garlic teriyaki sauce. The last pictures is a fun hot dog man for the kiddos!
.chicken katsu.
This meal took some work to make but it was SO worth it! I did not have a meat mallet so I just cut the chicken sideways to make it thin.
Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
Sauce
1/2 cup ketchup
2 teaspoons dry mustard powder (i used mustard)
3/4 teaspoon garlic powder
3/4 teaspoon ground black pepper
1 tablespoon and 1-1/2 teaspoons Worcestershire sauce
Preparation
Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Serve over a bed of rice.
Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
Sauce
1/2 cup ketchup
2 teaspoons dry mustard powder (i used mustard)
3/4 teaspoon garlic powder
3/4 teaspoon ground black pepper
1 tablespoon and 1-1/2 teaspoons Worcestershire sauce
Preparation
Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Serve over a bed of rice.
.curry.
This is my mom's famous curry recipe. I love curry and this recipe can easily be adapted with your favorite vegetables. The curry mix that she buys is called Golden Curry. It is in a green box in the asian food section. I have seen it at Fresh and Easy, and some other grocery stores. So tasty! Serve over rice.
Ingredients
beef or chicken cut into cubes
1 potato cut into cubes
1-2 carrots cut into cubes
1 onion chopped
1 bell pepper chopped (optional)
3-4 pieces of fresh minced garlic
Preparation
1. stirfry meat and onions in oil
2. add garlic and stirfry
3. add carrots - when carrots are heated through add potatoes and stirfry until potato edges look cooked
4. add boiling water (just enough to cover all ingredients)
5. let boil ~10-15 mins (if any meat/fat bubbles remove/skim off top with spoon)
6. add curry sauce mix 2-3 cubes or to taste. Mix continuously on low fire.
ENJOY!!!
Ingredients
beef or chicken cut into cubes
1 potato cut into cubes
1-2 carrots cut into cubes
1 onion chopped
1 bell pepper chopped (optional)
3-4 pieces of fresh minced garlic
Preparation
1. stirfry meat and onions in oil
2. add garlic and stirfry
3. add carrots - when carrots are heated through add potatoes and stirfry until potato edges look cooked
4. add boiling water (just enough to cover all ingredients)
5. let boil ~10-15 mins (if any meat/fat bubbles remove/skim off top with spoon)
6. add curry sauce mix 2-3 cubes or to taste. Mix continuously on low fire.
ENJOY!!!
.mandarin orange chicken.
This is my favorite "lazy day" recipe. I get the chicken from Trader Joe's for only $4.99. You can fry, microwave, or bake the chicken. I always bake it so that I do not need to add any extra oil. Just follow the directions on the package and serve over rice. Yummy!
Tuesday, June 29, 2010
.pastrami & avocado sandwich.
I made this one day for lunch when I couldn't decided what to eat. I knew I needed to finish up these ingredients, then I got the bright idea to grill the sandwich in a pan. Omg. Best idea EVER! So yummy!!!
Ingredients
Meat of choice
Bread of choice
Mayo
Mustard
Avocado
Preparation
Assemble to your liking and cook on pan over medium-high heat turning once. Enjoy!
Ingredients
Meat of choice
Bread of choice
Mayo
Mustard
Avocado
Preparation
Assemble to your liking and cook on pan over medium-high heat turning once. Enjoy!
.garlic-basil shrimp.
I love love shrimp. This recipe was such a quick meal and tasted so good! I always keep frozen shrimp in the house from Trader Joe's. They have amazing frozen shrimp for only $5.99 its a great deal and one package is enough for at least 2 separate meals! Try it out!
Ingredients
2 tablespoons olive oil
3/4 pound large shrimp
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes, or more to taste
3/4 cup dry white wine
1 cup grape tomatoes, halved
1/4 cup finely chopped fresh basil
2 cups cooked orzo pasta
Preparation
Cook Orzo according to directions on box.
Then heat the oil in a skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with the orzo.
Ingredients
2 tablespoons olive oil
3/4 pound large shrimp
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes, or more to taste
3/4 cup dry white wine
1 cup grape tomatoes, halved
1/4 cup finely chopped fresh basil
2 cups cooked orzo pasta
Preparation
Cook Orzo according to directions on box.
Then heat the oil in a skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with the orzo.
.greek pitas.
Another lovely meal from my "So Easy" recipe book. This recipe was so simple and refreshing. Plus the hubby loved it so that is always a bonus. It is especially nice on a hot summer day, as is everyday in southern california. Enjoy!
Ingredients
FOR THE SPREAD
3/4 cup crumbled feta cheese (4 ounces)
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/4 teaspoon ground black pepper
FOR THE SANDWICH
2 whole wheat pita breads
2 large pieces of romaine lettuce, torn in half
1 English cucumber, sliced into half moons
3/4 pound thinly sliced roasted turkey breast
Preparation
In a bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest, and pepper. The spread will keep for up to 5 days in an airtight container in the refrigerator.
To make a sandwich, cut a pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Then fill fish about 6 cucumber slices and 2-3 slices of turkey. Serve immediately.
Ingredients
FOR THE SPREAD
3/4 cup crumbled feta cheese (4 ounces)
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/4 teaspoon ground black pepper
FOR THE SANDWICH
2 whole wheat pita breads
2 large pieces of romaine lettuce, torn in half
1 English cucumber, sliced into half moons
3/4 pound thinly sliced roasted turkey breast
Preparation
In a bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest, and pepper. The spread will keep for up to 5 days in an airtight container in the refrigerator.
To make a sandwich, cut a pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Then fill fish about 6 cucumber slices and 2-3 slices of turkey. Serve immediately.
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