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Monthly Archives: May 2017
Are you ready for another simple and delicious recipe? This chicken katsu recipe is just that, we can make this tasty dish using the simple flour, egg, and panko crumb breading process (like we used in the Schnitzel recipe). One of the keys to this dish is the sauce – and I have found a simple way to make it and in a small quantity so there is little waste. So let’s get cooking… this dish will easily satisfy your katsu craving! Save Print Chicken Katsu Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 1 Ingredients Katsu 6 oz chicken breast, thinly sliced lengthwise (1/2 inch thickness) and flattened (approximately 1 breast) ½ cup…
Tonight’s post is a simple and delicious side dish since I noticed I seem to post few side dish recipes. This recipe is versatile as it can be augmented to make it a main dish with the addition of a protein like chicken or seafood. It is also extensible in that you can add other vegetables like carrots, potatoes, tomatoes, and/or green beans. And you can ‘dress it up’ with fresh herbs as a garnish – like cilantro or scallions. I made the basic form of this recipe since it was late and I was hungry. Hey, it beats running out to the nearest burger or teriyaki joint (not that there is anything wrong with that from time to time!). Anyway, I hope…
Tonight’s dinner is a simple and delicious pasta dish – pasta all’amatriciana. Basically this centruries old dish is a peasant meal of guanciale (cured pork jowl), tomatoes, chile, pasta and pecorino cheese from the Italian village of Amatrice. I researched numerous recipes for this dish and interestingly enough settled on the simplest and most authentic version according to the Food52 blog. The smoky flavor of the cured pork jowl, combined with the spiciness from the hint of chile, the sweetness from tomato and the nutty saltiness of Romano intermingle so well that this pasta dish is perfection. No onions, no garlic, no basil, oregano or fennel is needed, that is just how good this dish is. Traditionally made with bucatini, I opted for thin…
Today is Cinco de Mayo and it is also Friday. So, I am going to dedicate Friday’s cocktail post to the Cinco festivities. But wait… you know I cannot just keep it that simple. Since I have some Guinness on hand after the Guinness Lamb Stew I recently made, why not combine the two? That’s right… a Guinness Margarita. The recipe comes from Heather Christo’s blog and I have to admit I was skeptical about this cocktail. Then I tasted it… and wow! The robust flavors in Guinness are nuanced by the unique tequila flavor while tempered by the citrus and sweetened nicely by the agave nectar. There is a whole lot going on in that glass! I chose…
Today I decided to try and make a dish I have only had at restaurants, but enjoy immensely. Okonomiyaki – that delicious cabbage ‘pancake’ made with various vegetables and meats – seems simple but is actually quite challenging. The biggest challenge was deciding on a recipe; there are so many! The next challenge was deciding on the ingredients I wanted to use and lastly, was making the okonomiyaki sauce and kewpie mayo that are necessary for this dish. Well, I think I pulled it off on my rookie attempt. Take a look at the pictures below and let me know what you think! Enjoy! Save…
Here is a recipe I found on RecipeTinEats. Nagi has a winner with this recipe and her versatile ‘Charlie‘ sauce is the best. Chow Mein is wonderful since it is easy and quick to prepare, loaded with vegetables, is easily adaptable with many different vegetable and meat combinations, and has plenty of flavor. In my version pictured, I added oyster mushrooms, red and green bell peppers, and white onion for even more vegetable flavors! Easy enough for a weeknight dinner, versatile enough for using up any leftover vegetables (or meats) you have, this recipe is a winner through and through. Give it a try! Save Print Chicken Chow Mein Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: …