Donna Hay's Seared Salmon on Coconut Spinach

My friends and I are really into Jazzercise right now.  We've been going six days a week since September and we have an absolute blast each and every time.  At the beginning of November the owner announced a contest.  It was a simple contest.  Attend 20 classes and receive a free bag.  My friend and I became obsessed with being the first to win the bag and the secret plotting began.

We were bound and determined to win this contest.  We did the math and figured out that we would have to do ten classes in one week in order to win.  Now Jazzercise is lots of fun, but it certainly isn't a walk in the park.  It's a physically demanding, high impact, total body workout with lots of jumping.  So, comitting to ten classes in one week is a little crazy for two girls pushing their forties.  Of course we knew this, but it still didn't stop us.

We started on Monday morning and took a morning class.  Then we had to go back Monday night for a second class.  We were full of vigor and we giggled like crazy.  Tuesday and Wednesday we took it easy and took only one class per day.  We were feisty and full of energy and ready to win. Then Thursday came around and it was time to get serious.  We took three classes on Thursday and by the end of the third class we were almost drunk on adrenaline. Friday morning we were back at it bright and early and laughing like crazy.  Just a couple of crazy stay at home moms with nothing better to do than win a Jazzercise contest. Then we came back for a second class Friday night. By this time we were really sore, but we were so far into our goal we knew we couldn't give up.  We leaned on each other and somehow or another we made it through a Saturday and Sunday class.  Before you knew it we were just one short class away from our goal and better yet, we were actually going to win!  Monday morning I woke up for our tenth and final class and both of my knees and ankles were on fire.  Not wanting to give up I went ahead and went to class and it took everything I had to make it through that hour. 

I don't think I'll ever forget how good it felt to win that contest with my friend that morning!  I think we both rediscovered our inner strength that week.  We also discovered our limitations.  The next morning I woke up to two swollen and bruised ankles and two swollen and sore knees.  To say I overdid it is an understatement, but I have no regrets.  It was a fantastic week!

I had to nurse my legs for about two weeks.  During this time I had two goals.  The first goal was to stay off my feet as much as possible so I could recuperate and get back to class.  The second goal was to eat a very healthy diet so I wouldn't gain any weight.  I set my sights on quick and healthy dishes like this Seared Salmon on Coconut Spinach.  It's very healthy and very quick (you don't have to be on your feet too long) and it's also very delicious.  This was an extremely satisfying meal and one that I would make again.  We really enjoyed the flavors.

It's been two weeks and I think I'm finally ready to go back to Jazzercise tomorrow morning.  I'll have to take it easy on my knees and ankles for awhile, but it will feel so good to move around again and laugh with the girls.

Seared Salmon on Coconut Spinach

Recipe by Donna Hay 

found online at Sidewalk Shoes

Serves 4

For the Salmon

4 (6oz) salmon fillets

2 teaspoons grated ginger

1 tablespoon sesame oil

2 tablespoons soy sauce

1 large garlic clove, sliced

For the Coconut Spinach

2 cloves garlic, minced

2 small red chillies, seeded and chopped
2 tablespoons Asian chilli paste (Sriracha)

About 3/4ths can coconut milk

The juice of one lemon
2 bunches spinach, stems removed

Optional: Additional Sriracha for drizzling over salmon before serving

Place the salmon in a shallow dish with the ginger, sesame oil, garlic, and soy. Allow to marinate for 10 minutes on each side. Heat a frying pan over high heat and sear the salmon for 3-4 minutes on each side (cooking times may differ depending on how thick your salmon is and how well done you prefer it to be).

To make the coconut spinach:  Place the garlic, chillies, and chilli paste in a saucepan over medium heat and cook for 2 minutes. Add the coconut cream (or milk) and lemon juice and simmer for 4 minutes. Add the spinach and toss until wilted.

To serve, place some spinach on each plate and top with a piece of salmon.  This dish is also great served with rice.

Theme: Fast & Fabulous!

Tonkatsu with East-West Sauce

The name Tonkatsu probably has a few of you wondering, but basically this is a boneless pork chop that has been pounded to a quarter inch, then breaded in panko and lightly fried.  A Japanese version of Pork Milanese, if you will.  The thing that sets this dish apart is the tangy flavor of the East-West Sauce that gets drizzled on top.  It's a lovely blend of ketchup, soy sauce, Worcestershire, and rice wine vinegar and it totally makes this pork dish.  It's crave-worthy, for sure.

This recipe called for deep frying, but we're focusing on healthy eating right now so I used a large nonstick skillet and about 1/4 cup vegetable oil.  It takes a little babysitting, and you need to cook over medium-low heat to prevent burning, but I think the crust turned out fabulous.  It is important not to crowd the pan otherwise your crust will not brown properly.  Cook two pork chops at a time for optimum results.

Also, I have found that breading can be tricky business.  I've noticed that my panko gets somewhat wet and soggy after a few dredges.  Wet and soggy panko will not adhere to anything, so to remedy this problem I separate my panko into two breading dishes.  One dish for the first two chops.  The second for the last two pork chops, etc.  This makes a few more dirty dishes, but it does ensure a perfect even coating.

Another tip for perfect breading is to refrigerate anything you bread for at least ten minutes.  The breading procedure introduces something wet (the egg, milk, etc.).  Refrigerating allows the item to dry out which means that your breading will adhere better once it hits the pan.

Tonkatsu with East-West Sauce

Adapted from Step-by-Step Cooking

by Madhur Jaffrey

Serves 4

4 boneless pork loin chops

salt and pepper

1 egg, beaten

1-1/2 cups panko

vegetable oil, for frying

Optional: East-West Sauce and/or lemon slices for serving

Pound 4 boneless pork chops to about one quarter inch each.  Season each with salt and pepper.  Dip pork in beaten egg, then into panko to coat.  Set each coated pork chop aside on a baking sheet.  Once all pork chops are coated place the baking sheet in the refrigerator for at least 10 minutes.  This time in the fridge helps the panko to dry out and adhere to the pork chops.  

After refrigerating the coated pork chops for at least minutes, remove and set aside.  Heat about 1/4 cup vegetable oil over medium heat in a nonstick skillet.  When the pan becomes hot, add as two pork chops at a time, browning on each side.  They should cook through in about 8 minutes (4 minutes each side).  Drain on paper towels and keep warm in a warm oven until all pork chops are cooked.

Serve with East-West Sauce and/or lemon wedges.

East-West Sauce

Makes about 1/2 cup

1/2 mustard powder

4 teaspoons hot water

4 tablespoons tomato ketchup

4 teaspoons sake (*optional)

4 teaspoons soy sauce

4 teaspoons sugar

4 teaspoons Worcestershire sauce

4 teaspoons rice wine vinegar

 Mix the mustard powder with 4 teaspoons hot water in a small bowl.  Add in remaining ingredients and mix well.  

Theme: Out of India

Thai Chicken with Chiles and Garlic

This is a dish for those of you who are big on flavor.  Lots of garlic and spicy hot chiles really amp up the flavor in this simple ground chicken dish.

This recipe was a HUGE hit the first time it debuted in my kitchen.  Since then it's been requested and made a handful of times.  This recipe scores big points in the taste category, but it is also quite healthy, really economical, and fairly quick and easy.  Great for a weeknight meal.

Sometimes I like to wrap the chicken in lettuce and serve it as a lettuce wrap.  Other times, I serve the chicken over rice.  We love it either way.

 Thai Chicken with Chiles and Garlic

Inspired by Madhur Jaffrey's Step by Step Cooking

Serves 4

5 garlic cloves, minced

3 shallots, minced

1 inch cube of fresh ginger, peeled and minced

4 tablespoons vegetable oil, for stir frying

4 fresh hot chiles (red or green), cut into rings

1 pound of ground chicken

1/2 cup chopped thai basil (or regular basil)

6 teaspoons soy sauce

1-1/2 teaspoons dark brown sugar

Optional:  rice, for serving and/or

big leaves of lettuce, for wrapping the chicken

Note: I used 4 jalapenos (both red and green)  I also used regular basil in place of thai basil.  Fish sauce can be substituted in place of the soy sauce, if you wish.

In a small bowl combine the soy sauce and brown sugar.

In a wok over medium-low heat, stir fry the garlic and shallots, frying for about 2 minutes, or until the shallots are golden brown.  Add the chiles and ginger and give a few vigorous stirs.

Increase the heat to high and stir in the chopped basil.  Add the ground chicken and fry for about 3 minutes, stirring to break up the meat as you go.  The chicken should turn white all the way through.  Stir in the soy sauce and sugar mixture.  When everything is combined transfer to a serving dish.  Serve over rice or in lettuce as a lettuce wrap.  Garnish with more basil, if desired.

Theme: Potluck!

Sichuan Shredded Beef with Peppers

 Thin strips of beef marinated in soy sauce stir-fried with colorful strips of bell pepper, thin slices of chile, and lots of garlic.  Makes for a delicious and colorful meal served over rice.

This is my very last post of the year.  I wish you all a very happy new year with lots of adventures in store for 2013.

Sichuan Shredded Beef with Peppers

Adapted from Step-by-Step Cooking

by Madhur Jaffrey

Serves 3-4

12 ounces flank steak

For the Marinade:

2-1/2 teaspoons soy sauce

1 small egg white

1 teaspoon cornstarch

1-1/2 teaspoons sesame oil

2 bell peppers 

4 garlic cloves

3 to 4 fresh hot red or green chiles

4 scallions

4 teaspoons Chinese rice wine veingar

2-1/2 teaspoons sugar

3 teaspoons soy sauce

vegetable oil, for frying

1 teaspoon cornstarch

Cut the beef against the grain into wafer-thin slices, about 1/16 inch in width.  Then stack a few slices at a time together and cut the meat into thin strips 2-1/2 to 3 inches long.  Put the meat into a bowl.  Add all the marinade ingredients and mix well, ensuring that you break up the egg white.  Cover and leave to marinate for 1 to 2 hours, in the refrigerator.

Cut the bell peppers into long julienne strips, the same size as the beef.  Peel and finely chop the garlic.   Cut the chilies lengthwise into fine strips.  Cut the scallions into 3 inch lengths, then shred them lengthwise with the tip of a sharp knife into long fine strips.  

Combine the rice wine, vinegar, sugar, and soy sauces in a cup.  Mix well and set aside.

Put 1 teaspoon cornstarch in a small bowl and set aside.

Heat about 2-3 tablespoons of oil in a wok over medium heat.  Add the bell pepper strips and stir-fry for 5 minutes our until crisp-tender; remove with a slotted spoon.  Add the beef, turn off the heat, and stir-fry beef until barely cooked through. With a slotted spoon remove the meat to a bowl and sprinkle the cornstarch over the meat.  Toss the meat to distribute the cornstarch.  Increase the heat on the wok to high and return the meat to the wok, stir-frying for about 1 more minute.  Drain the meat on paper towels.  

Add more oil, if necessary, to the wok and add the garlic.  Stir-fry the garlic for 30 seconds.  Put in the chiles, stir once, then add the scallions.  Stir quickly, then add the meat strips and bell peppers.  Stir-fry for 30 seconds, then add the rice wine sauce.  Stir rapidly for about 30 seconds.  Serve over rice immediately.

Theme: Red and Green

Surf and Turf Fried Rice

This is a new way to celebrate the decadence of surf and turf.  A flavorful and scrumptious fried rice with strips of tender and succulent filet mignon married with little chunks of shrimp, stir fried in a red pepper, garlic and shallot sauce, then mixed with fluffy rice to make for one very happy main course or side dish.  If it sounds promising, that's because it is.

This recipe calls for 4 ounces of any lean steak.  You could easily use a sirloin or strip steak, but I chose to use filet because I wanted guaranteed tenderness and I just felt like indulging.  You only need to buy one steak after all.  It might as well be a good one!

 

Surf and Turf Fried Rice

Adapted from Madhur Jaffrey's Step-by-Step Cooking

Serves 2 as a main course or 4 as a side dish

1-1/4 cups long-grain rice

1 red bell pepper

1 shallot, or 1/2 small onion

2 small cloves garlic

salt and pepper to taste

1/4 teaspoon chili powder

4 ounces lean beef steak (I used filet mignon)

4 medium shrimp

2 cabbage leaves

4 tablespoons vegetable oil

chopped scallions, for garnish

Optional: 1 teaspoon of red curry paste and or red pepper flakes for added heat.    

                                         A few splashes of soy sauce

Put the rice in a bowl and wash in several changes of water, then drain.  Cover it generously with fresh water and leave to soak for 30 minutes; drain again.  Put the rice into a heavy-based pan.  Add 1-2/3 cup water and bring to a boil.  Cover the pan tightly, turn the heat to very low, and cook for 25 minutes.  Turn off the heat.  Keep covered and let the rice cool to room temperature.

Core, deseed, and coarsely chop the red pepper.  Peel and coarsely chop the shallot.  Combine the red pepper, shallot, red curry paste (if using), salt, pepper, chili powder, and red pepper flakes (if using) in a blender.  Blend to a smooth paste.  Add a few shakes of soy sauce, if desired.

Cut the steak across the grain into very thin slices.  Peel and devein the shrimp.  Cut into 1/4-inch wide segments.  Set aside.  Cut the cabbage leaves into very fine long shreds. 

Shortly before serving, set a wok over medium-high heat, then put in the oil.  When the oil is hot, add the spice paste from the blender.  Fry, stirring for 3-4 minutes until the paste turns dark red and the oil separates.  Add the beef and shrimp; stir and fry for 1-2 minutes.  Add the rice, breaking up any lumps with the back of a slotted spoon.  After breaking up the rice, go ahead and add the strips of cabbage, stir frying for a couple minutes or until the rice is heated through.  Garnish with scallions, and serve.

Theme: Potluck

Red Chicken Curry

 

We celebrated my son's sixth birthday this week.  Normally we just have a small family affair, but this year we did a big party with friends.  He had a great time and I'm so glad, but I was so consumed with party planning that I've done nothing about getting ready for Thanksgiving.  No planning, no shopping, no preparation whatsoever.  It's a good thing they'll only be six of us this year.

Before I get knee deep into all the Thanksgiving preparations I thought I'd take a minute to change gears and make something a little different.  I've had a jar of red curry paste in my pantry for the better part of a year now.  I've really been wanting to use it and was so happy when I spotted this recipe for Red Chicken Curry.  Better yet, I had all the ingredients on hand.  Love it when that happens. 

 

This is a simple curry dish with very few ingredients and I wasn't quite sure what to expect.  Let me just go ahead and say that the aromas while this cooked were so beautifully fragrant.  Cubes of chicken are cooked in wonderfully fragrant coconut milk until tender.  The scent immediately grabbed my attention.  I knew that I was going to love this dish.  Next, I went ahead and (rather innocently I might add) stir-fried a few tablespoons of the thick coconut cream along with several tablespoons of the red curry paste.  Once those two ingredients hit the pan I eagerly started to anticipate eating this meal.  What a beautiful bouquet of aromas.

 

It was love at first bite.  The chicken is very tender and the sauce is beautifully aromatic, creamy, complex, and yet delicate.  There is a little bit of heat from the red curry paste, but it's beautifully balanced by the coconut milk.  This is a dish that feels comforting and satisfying in so many ways.  Madhur Jaffrey hails this curry as the very best of the Thai curries and I can understand why.  If you're looking for something a little bit different please give this a try.

Red Chicken Curry

(Kaeng Pet Kai) 

Adapted from Madhur Jaffrey's Step-by-Step Cooking

Serves 4

 

1-1/4 cups coconut milk

1-1/4 pounds skinless boneless chicken thighs (or breasts)

1/2 teaspoon salt

4 tablespoons vegetable oil

4 tablespoons red curry paste

1 to 1-1/2 tablespoons fish sauce or soy sauce, to taste

1 teaspoon dark brown sugar

4 fresh kaffir lime leaves*

15 to 20 fresh sweet basil leaves

 

Whether using fresh or canned coconut milk, let stand until the cream rises to the top, then skim off 4 tablespoons of the thick cream and set it aside for use later.  Stir the rest of the milk to mix.

 

Cut the chicken thighs into 1-inch cubes.  Pour the thin coconut milk into a medium frying pan.  Sprinkle in the salt.  Now put in the chicken pieces and bring the milk to a boil.  Simmer on a medium-high heat, stirring frequently, for about 20 minutes (mine took only 12-15) until the chicken is just cooked.  Remove from the heat and set aside.

 

Heat the oil and reserved coconut cream in a heavy wok or wide heavy pan until bubbling.  Add the curry paste and stir-fry on medium-high heat until the oil separates and the paste is lightly browned.  Lower the heat and stir in the fish sauce (or soy sauce) and sugar.

 

Add the chicken, together with its cooking liquid.  Bring to a boil and simmer over a low heat for 1 minute.  (The curry can be prepared to this stage several hours ahead of time.)

 

When you are ready to serve, remove the central vein from kaffir lime leaves, then cut the leaves crosswise into very fine strips.  Reheat the curry if necessary.  *If fresh kaffir lime leaves are not available, use dried ones, pre-soaking them in a little water for 30 minutes .  Alternatively, you could use 2 teaspoons finely shredded lime or lemon zest.  

Put the hot curry into a serving dish.  Scatter the basil leaves over the chicken and, with the back of the spoon, submerge them slightly in the sauce.  Scatter the kaffir lime leaves over the top.

Theme:  Comforting Curries

Nigella's Noodle Soup for Needy People

Are you needy? I am. I need lots of things. I need new plates. I need a set of wooden bowls. I need a cast iron dutch oven. I need a new cutting board and it needs to be a BOOS. I need a new outdoor grill. I need at least $500 for all the new cookbooks I want. Along with my grocery list, I have a list of kitchen equipment, specialty foods, and cookbooks. Yes, when it comes to the kitchen I will admit that I am high maintenance.



My name is Kim and I have a problem. No matter how much kitchen related equipment and cookbooks I buy, I always need more! It certainly doesn't help that I work in the mall part-time. I have a great job at Lush Handmade Cosmetics, which is located inside of Macy's. When I close the store at night, I have to take the money upstairs to customer service. Ironically, customer service is located right next to the kitchen/housewares department. This is dangerous. Dangerous for many reasons. Dangerous because I get a discount, but mainly because I have a credit card and I'm alone. You see where I'm going with this, right? I'm like a kid in a candy store, only the candy store is closing, nobody else is in there, and I have free reign. Did I mention that I have a credit card?

Last night, I needed a set of wooden bowls. I had to have them. They were such a good deal, especially with my discount, or at least that's what I told myself.

Feeling needy, I made Nigella's Noodle Soup for Needy People. I adapted the recipe quite a bit (notes below). I also want to share a new item I found at Whole Foods, Dau Miu, otherwise known as snow pea shoots. Info and pictures below.



Here is what they look like out of the package


Nigella's Noodle Soup for Needy People
Serves 2 for supper, very heartily
6 oz udon noodles (dried, from a package)
3 cups chicken, vegetable, or dashi broth
2 tablespoons soy sauce (I almost doubled the soy sauce)
1 teaspoon soft dark brown sugar
1 star anise (I didn't have any, so I omitted)
1 teaspoon minced fresh ginger
3/4 cup bean sprouts (I omitted)
3/4 cup sugar snaps
3/4 cup sliced shiitake mushrooms (I omitted)
1/2 cup finely sliced baby bok choy
2 tablespoons chopped fresh cilantro
I added:
1 large garlic clove, minced
About 1 teaspoon or more red pepper flakes, plus more for garnish
2 sliced radishes
1 sliced green onion
handful of Dau Miu (snow pea shoots)
Roasted chili oil

Cook the noodles according to the package instructions and while their water is boiling, fill a nearby saucepan with stock, soy sauce, sugar, star anise, and ginger. (When the noodles are done, just drain them and put half in each bowl.

When the flavored stock comes to a boil, add the vegetables. They should be cooked before 2 minutes are up.

Pour half into each bowl, over the cooked and drained noodles, and sprinkle with cilantro.



Notes/Results: I've wanted to make this soup for awhile because it always looks comforting. I halved the recipe, using chicken stock, omitting the bean sprouts and mushrooms. I added two radishes, the dau miu, green onion, garlic, lots of red pepper flakes and really upped the quantity of the soy sauce (I'm addicted to sodium). I also tossed the noodles in roasted chili oil before pouring the broth over. This recipe makes a ton of soup. It was pretty tough eating the whole portion, but I was able to pull through! The additions I made to the soup made it pretty spicy and I really enjoyed all the green veggies. I questioned adding the radishes, but they turned out rather nicely. I will definitely be making this soup again with my leftover ingredients. I really enjoyed it.

I'm sending this recipe over to I Heart Cooking Clubs in celebration of soups and stews. I'm also sending a shout out to Deb at Kahakai Kitchen. Deb also made Nigella's Noodle Soup for Needy People this week and her version looks terrific! Head on over to I Heart Cooking Clubs to check out Deb's version and everyone else's soups and stews!

I Heart Cooking Clubs: Sesame Peanut Noodles

The theme for I Heart Cooking Clubs is Midnight Sneaks. Since I am a night owl and a professional midnight snacker, I am very qualified in this department. At my house, a midnight sneak or snack could literally be anything. Sometimes it's a quick piece of cheese, a couple pretzels or crackers, and even sometimes a full-blown meal. The midnight sneak is especially hearty if I have just arrived home from work at ten or eleven at night. I chose Nigella's Sesame Peanut Noodles because I knew they would be delicious. I loved the idea of making a large batch of noodles that could be eaten hot or cold. Since pasta is my favorite, I knew I would get a midnight craving for these, and I was right. These sesame peanut noodles were really tasty, and got better the longer they sat in the refrigerator. A delicious midnight sneak!
Sesame Peanut Noodles - Nigella Express by Nigella Lawson
For the dressing:
1 tablespoon sesame oil
1 tablespoon garlic-infused oil
1 tablespoon soy sauce
2 tablespoons sweet chile sauce (I used garlic-chili paste, which is some pretty spicy stuff)
1/3 cup smooth peanut butter (I used a scant 1/3 cup)
2 tablespoons lime juice (I did not include this because I didn't have any on hand)

For the salad:
1-1/4 lbs cooked egg noodles (I used one pound of spaghetti)
2 cups bean sprouts, rinsed (didn't have any - left out)
1-1/2 cups snow peas
1 red pepper, seeded and cut into small strips
2 scallions, finely sliced (didn't have any - left out)
1/4 cup sesame seeds
1/4 cup chopped fresh cilantro (didn't have any - left out)

Whisk together all of the dressing ingredients in a bowl or small pitcher. Put the noodles, bean sprouts, snow peas, sliced red pepper, and sliced scallions into a bowl. Pour over the dressing and mix thoroughly to coat everything well. Sprinkle with the sesame seeds and cilantro and pack up as needed.

Serves 8

Notes/Results: These noodles were really tasty and I will make them again. Next time, I will be sure to pick up the scallions and fresh cilantro as I love both of those and think they would've made the final result even more delicious. These noodles were better the next day and I imagine will be better even today. I only used one pound of pasta and feel like 1-1/4 pounds of pasta would be too much pasta for the amount of sauce. In fact, the noodles could probably have more sauce. I topped mine off with a couple shakes of soy sauce when serving. I also had both regular sesame seeds and black sesame seeds which I garnished with. I wasn't sure what sweet chile sauce was, so I used my garlic-chili paste which is really hot, especially when you add two tablespoons of it. It turned out okay, because both hubby and myself love spicy foods. You could really add all kinds of vegetables. I also added some shredded chicken, which was delicious. A great midnight sneak!!

It's not to late to create your own midnight sneak! Head on over to I Heart Cooking Clubs to see what others were sneaking in the middle of the night !

Also, Deb of Kahakai Kitchen is having an awesome giveaway! Click here to check out her review of John Besh's new cookbook, My New Orleans. Deb has made seven wonderful recipes and given the cookbook rave reviews. Don't forget to enter the giveaway for a chance to win a wonderful cookbook!

Crispy Asian Chicken Salad - Recipe # 40 Stirring the Pot

I'm convinced that all husbands love to tease their wives. After so many Tyler meals and finding Tyler's cookbooks in the bed, my husband has become quite acquainted with Tyler. In fact, he has come up with a very funny nickname for Tyler. Hubby likes to call Tyler "T Flo". I'm not sure if Tyler would like this nickname, but I happen to find it hysterical. It always makes me laugh when the nickname is mentioned because it's not representative of Tyler at all. Then it makes me chuckle because it implies that we know Tyler well enough to give him a nickname.

Tonight I made T Flo's Crispy Asian Chicken Salad. It was easy and didn't require a sink full of dirty dishes! (Bonus points for Tyler) I loved everything about this salad and found it a welcome change to all the heavy Italian dishes, desserts and home cooking. I love the crunch of the wonton crisps, the bite of the sesame seeds, and the overall appeal of all the colors in this salad. It is a unique salad that is sure to please. I love the fact that I can feel good about eating this week's T Flo recipe.

Crispy Asian Chicken Salad - Stirring the Pot, by Tyler Florence
1 and a half inch piece of ginger, peeled and grated
1 tablespoon toasted sesame seeds (I used black sesame seeds for more color)
1 tablespoon toasted sesame oil
1 tablespoon honey
2 tablespoons reduced-sodium soy sauce
extra virgin olive oil
1 large boneless chicken breast (Tyler says skin on, I say skin OFF- yuck), halved
kosher salt and freshly ground black pepper
1 zucchini, sliced lengthwise for fancy prep or cubed it really wouldn't matter
6 wonton wrappers, cut into strips, deep-fried, and salted
1/4 bunch fresh cilantro, for garnish

Preheat oven to 375F. For the glaze, combine the ginger, sesame seeds, sesame oil, honey, and soy sauce in a small bowl and stir to mix. Set aside.
In a large saute pan heat a 2-count of olive oil (about 2 tbsp) over medium heat. Season the chicken on both sides with salt and pepper. Place the breasts, skin sides down, in the pan and sear for 3-5 minutes, until golden. Turn the breasts over and, using a pastry brush, liberally brush the glaze on top of the skin. Place the whole pan in the preheated oven and roast for 7-10 minutes, until chicken juices run clear (180F). Baste with glaze throughout cooking so the breast remains moist and tender. Let chicken stand until ready to serve the salad, then slice chicken.
Arrange zucchini strips on the bottom of a plate and top with sliced chicken breast. Scatter crispy wonton strips on top and drizzle with pan juices. Garnish with cilantro.

Notes: This was by far my most favorite salad from Stirring the Pot, thus far. Sometimes I am weird about dishes that are hot and cold. I prefer my chicken to be room temp or almost cold on top of a salad. I let my chicken completely cool before eating. I loved everything about this salad. It was sweet and salty, which is a great combination! I have to say that I agree with Tyler when he says that not every Asian salad has to start with mandarin oranges. I think this is a great salad that has crunch, flavor, and is visually appealing. I would recommend this to anyone who enjoys these Asian flavors and wants to deviate from the "normal" salad full of lettuce. This is a terrific way to showcase all that summer zucchini. I absolutely devoured it : D

This is my submission to this week's Tyler Florence Fridays. Please head on over there to see what everyone else has made this week. This is also my submission to this week's Souper Sundays, hosted by Deb of Kahakai Kitchen.

Baked Egg Rolls and Awards!!

I am so excited about this simple and fun recipe. This recipe for Baked Egg Rolls is one of the most adaptable, economical and fun recipes I have made in awhile!! All you really need is a package of egg roll wrappers and you can fill these with your choice of ingredients. They can be vegetarian or full of meat, either way they are delicious. Play with the ingredients and different dipping sauces to see what suits you. The first time I made these, I followed the recipe and used ground pork. They were delicious and I knew I wanted to make them again. This week at the grocery I found some ground chicken on sale for $1.49 a pound!! I thought of these egg rolls and bought a couple packages of that ground chicken. The egg roll wrappers were about $1.79. add that to the price of the chicken at $1.49, and the entire dish is definitely less than $5. Best of all, you can personalize them and serve them next to sesame or ramen noodles. Can you tell I'm excited about these?

On another note, my husband is hysterical!! My camera was taking very blurry pictures and I asked my husband to take a look at it. Thankfully he was able to fix the camera. I had no idea he had taken pictures of these egg rolls. When I downloaded the pictures I had a big laugh! He had the egg rolls arranged nicely, on great plate, but with baby squash on the side!! The entire thing just made me laugh out loud. There were no squash in the egg rolls, but he thought the colors made the egg rolls stand out. It was so cute and I just couldn't help but use his picture in the post.

Baked Egg Rolls, adapted from All Recipes Family Favorites**

1 pound ground pork
1 cup finely shredded cabbage **didn't have on hand, left out
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro **didn't have on hand, left out
1/2 tsp. sesame oil
1-1/2 tsp. oyster sauce **didn't have on hand, used soy sauce
2 tsp. grated fresh ginger root
1-1/2 tsp. minced garlic
1 tsp. chili sauce **used some asian garlic chili paste
1 TBSP. cornstarch
1 TBSP. water
20 egg/spring roll wrappers
4 tsp. vegetable oil

Preheat oven to 425F. Place ground pork in a medium saucepan. Cook over medium-high heat until evenly browned (do not overcook because they will bake in oven for 20 mins). Remove from heat and drain meat. In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic, and chili sauce. Mix cornstarch and water in a separate small bowl. Place approximately 1 tablespoon of the pork mixture in the center of each egg roll wrapper. (I think my wrappers were larger and I used about 2 tablespoons of filling, you definitely want to fill them up.) Roll wrappers around the mixture, folding edges inward to close. (The egg roll wrapper will probably show pics on how to roll them.) Brush wrapper seams with cornstarch mixture to seal. Arrange egg rolls in a single layer on a baking sheet and brush with vegetable oil, both sides. Bake in the preheated oven for 10 minutes, turn them over, and 10 minutes on the opposite side.

The nutritional information is listed for this recipe: 154 calories per roll, 7g protein, 20g carbs, 5g fat, 1g fiber, 15mg cholesterol, 200mg sodium

NOTES: Be careful when separating the egg roll wrappers. They are extremely thin. I realized halfway through that I had double egg roll wrappers on my first few rolls. They turned out just as good, but I would've had more egg rolls : ) If you have leftover filling, add it to your rice or pasta on the side. I had about 1/2 cup of leftover filling, but I'm blaming this on my inability to separate those egg roll wrappers correctly.

Now, onto some more fun!! I received this much appreciated award from Allison of Dinner at Our House. Allison has a great blog herself, with many great recipes. Check out her Pizza-Hut Pan-Style Pizza. It looks better than Pizza Hut!!

I would love to pass this award on to everyone!!! There are so many great blogs out there that I enjoy reading. Here are the fifteen that I have chosen. I hope that you will take the time to check out these blogs, they are all great for different reasons!!

Heather of Girlichef - Heather has so many great recipes and beautiful photos, and she is such a great person!

Donna of My Tasty Treasures - Donna has a big following and it is so easy to see why. She has great recipes and her posts are hysterical, adventurous and just plain fun. She is a sweetheart and has been following me from the beginning.

Natashya of Living in the Kitchen with Puppies - Natashya is a bread baking goddess!! I'm convinced that there is nothing this woman can't cook!! Plus, she does a great job hosting the Tyler Florence Fridays blog.

Deb of Kahakai Kitchen - Deb is great at cooking up colorful, bright, and healthy meals. It is always a delight to see what she has made each week for Tyler Florence Fridays. She is also great as a host on Tyler Florence Fridays.

Megan of My Baking Adventures - Megan has many baking adventures in the kitchen. I am really enjoying Megan's adventure into ice cream this summer. Every Monday, she posts another great ice cream recipe entitled "The Weekly Scoop".

Beth of the Seventh Level of Boredom- I'm convinced that Beth and I lead parallel lives. Sometimes I think we married the same picky eater : ) Beth cracks me up. Her posts are witty and funny and I enjoy them greatly. Sometimes we are even making the same dish!

Joanne of Eats Well with Others - Joanne is a young woman of many talents. She cooks, bakes, runs marathons and is enrolled in an MD/PhD program at Weill Cornell/Rockefeller/Sloan-Kettering Tri-Institutional MD/PhD. Her posts are well-written and she makes some great things for herself, for her roomies, and for her family.

Pam of Sidewalk Shoes - Pam has the most beautiful pictures. Everything on Pam's blog is so impressive. Visit her blog and you will be amazed at her photos and recipes.

Arlene of The Food of Love - Arlene is another devoted blogger with Tyler Florence Fridays. Arlene shares great information about each of her recipes. She gives notes, changes, and opinions along the way. I love her honesty and attention to details.

Lizzie of Every Last Cookie - Lizzie is a sophomore in college who is baking her way through Martha Stewarts Cookie Cookbook, all 147 recipes!! The post are well-written and the photography is great. I am really enjoying all the cookies!

Julie of The Sporadic Cook - I have just recently found Julie's blog and she cracks me up. I love how candid she is and enjoy her posts so much. She also makes great home-cooked meals and shares her ups and downs in the kitchen.

Erica of My Colombian Recipes - Erica's blog is unique and beautiful. She shares many Colombian recipes with great sentiment for her home country. The photos are beautiful and I learn something each time I read a post. I'm going to be trying some of her recipes shortly.

Mimi of Standing at the Kitchen Door - First of all, the background on this blog is my all-time favorite!! Go there just to check out the adorable background! I just found her blog this past week and I love it for it's great recipes, pictures and sentiment. Mimi remembers her mother at the end of each post by signing them "Mom & Me". I think that is just priceless. Don't we all feel close to our mothers when we are in the kitchen??

Laura of Tide and Thyme - I just found Laura last week and I can already tell she is a sweetheart. She has a great blog and her love for food and cooking are well conveyed on her blog.

and last but not least.........

Libby of Cooking with Libby - Thank you to Libby for introducing me to the Paula Deen cooking club. Where have I been hiding this whole time! The world of food blogging is filled with wonderful people and Libby is no exception. She's still in the kitchen, even with a knee injury. Check out her site for great Paula recipes and many others.....

I also want to say thank you to everyone who visits my site. I appreciate all the comments and love reading through them.

Two Dishes: Bourbon Chicken and Funky Chicken and Sesame Noodles

It's no secret that I am a HUGE fan of the Recipezaar website. In fact, my new hobby is searching their website by ratings to find the best recipes on there. The Bourbon Chicken has received 1723 reviews (one of the most reviewed recipes on Recipezaar). This is rated as a five-star recipe. How can you go wrong? This recipe for Bourbon Chicken was so easy! I just cubed up my chicken and cooked until lightly browned being careful not to cook it through. Then you add all the other ingredients to the pan and throw the chicken back in. Bring everything to a boil and simmer for 20 minutes or until the sauce becomes thick and glazed. I served the Bourbon Chicken over brown rice with scallions. This recipe was so tasty and was seriously one of the best things I've ate in awhile. I also gave this recipe a five-star rating and will be making it once every week or until I get my fill of it!! It is pictured in the top two pictures.

The next day I made Funky Chicken and Sesame Noodles. The recipe can be found here. I chose this recipe mainly because my daughter loves "chinese noodles" and I was hoping this would be something she would like. She is rather picky about food and I love when I can add something else to her list of foods. My husband is a huge fan of Chinese restaurants and I figured this was a sure thing for him as well. This was rated almost five-star on Recipezaar and was also a popular recipe. This recipe says to marinate the chicken and the noodles, but I'm not sure this is a necessary step. I think there was enough flavor to just combine all ingredients and cook straight away. My husband and daughter LOVED this dish. I was excited that Olivia enjoyed the noodles and am happy to add something new to her diet. I learned that I might not be a huge fan of sesame oil. The noodles were combined with soy sauce, sesame oil, sugar, and scallions. Sesame seeds were to be sprinkled on top, but I did not have any so we skipped that ingredient. I did however really enjoy the chicken which was marinated in a combinations of soy sauce, terriyaki sauce, ginger, and brown sugar. The chicken was sauteed in sesame oil, but could easily be cooked in olive oil, canola or any other substitute. All in all this recipe is really good for the family. See the huge portion it made in my third picture!! I will make it again but I will add less sesame oil to the noodles and cook my chicken in canola oil.

Try them both and see which one you like best!!

Shrimp with Sugar Snap Peas and Cashew Butter *Recipe #16 Page 100*

This dish is exploding with flavor! This recipe delivers in a hurry. It was as simple as making some jasmine rice and cooking the shrimp in the sauce. I think this would be a great weeknight meal that cooks in around 30-40 minutes and is both fresh and healthy. I recommend this dish based on the flavors and textures alone. You could do this dish with chicken also. I am happy that I decided to go ahead and cook this dish tonight. My mom really enjoyed it.

Note: My local grocery did not have fresh shrimp so I had to settle for frozen. Even tough they were frozen the dish was still fabulous. I skipped the step of cooking the shrimp and I simply added them at the end so they could heat through. I also forgot my sesame oil and had to substitute vegetable oil instead. The dish was so flavorful that I didn't miss the sesame oil.

Shrimp w/ Sugar Snap Peas and Cashew Butter:
Serves 4
Time - 35 minutes (actual - about 40)
1 stick unsalted butter
1/2 cup roasted cashews
2 tablespoons toasted sesame oil
1 Tbsp. minced ginger
1 Tbsp. minced garlic
1 tsp. sambal chile paste
1 pound medium shrimp, peeled and deveined with tails on
1 cup sugar snap peas, finely sliced
3/4 cup soy sauce *this is almost the entire bottle* - I think you could use about 1/2 cup
1/2 lemon, juice only
2 Tbsp. brown sugar
2 cups cooked jasimne rice
Fresh cilantro, for garnish
Scallions, cut into thin strips, for garnish
*Tyler's recipe does not state when or how to cook the jasmine rice. Follow the package directions for 2 cups. This takes about 20 minutes of active cooking and 10 minutes to rest. I started this first because I wanted it to be fresh and hot when the shrimp were ready.

For the cashew butter, combine butter and roasted cashews in a food processor until well combined. *Note: I used my blender to crumble the cashews and then softened some butter and mixed it by hand* On a piece of parchment paper, form cashew butter into a log shape. Roll the parchment paper around the butter and twist the ends. Refrigerate until ready to use. Note: I would do this earlier in the day. You really don't want cold butter from the fridge on your hot rice and shrimp. It would be ideal to pull out of fridge and set on counter while dish is cooking. Note: This cashew butter is terrific. It is worth it to only make the cashew butter and serve with rice or anything else you can top it with. I have quite a bit of it leftover and plan to use it all.

In a large saute pan heat sesame oil (*2tbsp could be reduced to 1tbsp), ginger, garlic, and sambal paste over high heat; toast until fragrant. Toss in shrimp and saute until shrimp turn pink. Remove the shrimp and set aside on a plate. Add sliced sugar snap peas to the pan, then add soy sauce, lemon juice, and brown sugar. Cook until peas are crisp-tender. Toss shrimp back in the pan to combine. Serve over rice with a spoonful of cashew butter and garnish with fresh cilantro and cut scallions.

Happy Cooking!!