cucumber kimchi

cucumber kimchi
from foodie with family
makes 3 quarts

1 head napa cabbage, cored and cut into bite sized squares
1 onion, sliced
2-3 carrots, peeled and diced
1/2 cup salt (approximately)
2 tablespoons chili flakes
10 cloves garlic, peeled and chopped
3 tablespoons minced ginger
3 tablespoons fish sauce
4 tablespoons white miso

1. Mix vegetables with salt and massage until it starts to wilt.  
2. Leave vegetables alone while mixing sauce or about 20 minutes.
3. Combine remaining ingredients until well combined.  Taste sauce and adjust accordingly.
4. After 20 minutes, vegetables should start to release liquid.
5. Add fish sauce mixture and stir to combine.
6. Add enough water to just barely cover vegetables.  It's best to add weight to push the vegetables below the water line.
7. Leave in a dark, cool, and dry place for at least 48 hours, stirring every 12 hours.  Start to taste kimchi at 48 hours to see when to bottle.  Can leave out for up to two weeks, but the mixture will get more sour the longer it is left to ferment.
8. Once your desired taste has been reached, then package it into glass containers and keep in fridge.
9. Will store for up to four months.

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wasabi noodles

As I was cleaning out my fridge, I noticed that I had a large bottle of wasabi so I went and searched for some recipes.  I was hesitant to make this recipe since wasabi is very spicy and hot, but we absolutely loved it in this dish.  I used more than I ever would have guessed (3 tablespoons!), but add a little at a time if you are apprehensive.  I don't like my food too spicy, but this was prefect.

{wasabi noodles}

wasabi noodles
from www.shewearsmanyhats.com

makes 4 servings

8 ounce, weight dry noodles (soba, udon or rice)

2 tablespoons sesame seed oil

1 pound beef, cubed

1 pound sugar snap peas (local)

3 tablespoons wasabi
1/4 cup honey (local)
1/4 cup soy sauce
1/4 cup fresh lime or lemon juice
1 tablespoon sesame seeds, toasted

Fresh cucumber, cilantro and green onions, chopped (optional)

1. Cook noodles according to package instructions. 
2. Drain noodles. 
3. Heat sesame seed oil in a pan until hot; add beef and sear on one side.
4. Cook beef until done.  Turn off heat.
5. Add sugar snap peas, wasabi, honey, soy sauce, and citrus juice to meat.  Taste and add more wasabi if desired.
6. While still warm, gently toss with noodles. 
7. Garnish with sesame seeds, cucumber, green onions, and/or cilantro, if desired.
8. Serve.

This dish was originally vegetarian, but The Hubby needs meat.  I would eat this without meat.  Just whisk together the dressing ingredients and add to hot noodles.

Do you like to eat wasabi?
 

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pork larb with coconut rice

I know what you are thinking--what is larb?  It's a dish from Thailand characterized by minced meat (pork is a rather fatty meat when ground so I stuck the pork chops), coconut rice, fresh mint and basil, and lettuce.  The Hubby said that he loved it after eating about 3 bites!  I adored this recipe too especially since it can be a quick weeknight meal (making the rice ahead of time is a BIG help!)

{pork larb with coconut rice}

pork larb with coconut rice
from www.blueapron.com

makes 4 servings

1 cup brown rice
14 oz coconut milk
2 tablespoons sesame seed oil
1 pound pork chops, cubed
2 cloves garlic, minced (local)
1 tablespoon ginger, minced
1 tablespoon lemongrass, minced
1/4 to 1/2 teaspoon chili flakes
2 tablespoons lime juice
1 cup carrots matchsticks
1 cucumber, seeded and diced (local)
1 red or white onion, thinly sliced (local)
2 tablespoons mirin (sweet rice wine but can substitute sugar)
2 tablespoons ponzu or soy sauce
3 sprigs mint stems, leaves removed and chopped (local)
3 sprigs basil stems, leaves removed and chopped (local)
1 lime, cut into wedges
1 head Boston or bibb lettuce, washed (local)
sesame seeds (optional for garnish)

1. Cook rice with coconut milk until done.  You might need to add more water as is cooks, and it's best to do this step ahead of time or soak the rice for faster cooking time.
2. Heat sesame oil in pan unti lhot.
3. Add pork and sear on one side; continue to cook pork until done about 10 minutes.
4. Add garlic, ginger, lemongrass, chili flakes, and lime juice.  Cook about 3 minutes.
5. Turn off heat and add carrots, cucumber, onions, mirin, ponzu, and half of mint and basil leaves.
6. To serve, place lettuce leaves on a plate and then top with rice.  Top with pork mixture and serve with lime wedge.
7. Enjoy!

Technically larb can be made with any meat.  I have not tried it yet, but we will since we both loved this so much.

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hoisin chicken udon noodles

As I hinted at yesterday, I was cleaning out the freezer.  I also did the fridge and pantry and found a bottle of hoisin sauce (a sauce native to southern Chinese cuisine).  I went online to find some recipes, and I stumbled upon this gem.  It was quick, easy, healthy, and completely addicting.  Both The Hubby and I literally fought over who would take the leftovers.  We ended up compromising and splitting the last bit.  I have made it twice since with the same result.

{hoisin chicken udon noodles}

hoisin chicken udon noodles
from jo cooks

makes 4 servings

8 oz of dry udon noodles
1 pound chicken thighs, boneless and skinless, cut into small pieces
1 tablespoon sesame seed oil
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 pound vegetables
1/3 cup soy sauce
1 teaspoon red chili flakes
1/4 cup hoisin sauce
1/2 cup chicken broth
3 green onions, chopped

1. Cook noodles according to package directions.  Drain well and immediately rinse with cold water. Set aside.
2. Heat the olive oil and sesame seed oil in a large skillet or a pot and add chicken pieces and cook until chicken is no longer pink and starts to brown slightly. 
3. Add ginger, garlic and vegetables and cook for a couple more minutes until vegetables begin to get tender.
4. Add soy sauce, hoisin sauce, chili flakes and chicken broth, stir and bring to a boil. 
5. Add noodles to the pot and cook until noodles are heated through. 
6. Garnish with green onions and serve hot.
7. Enjoy! 

I love it when a recipe comes together this easily (with little to no modifications), and I am even more excited to blog and share it with you lovely readers!  Have you encountered recipes like this?

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spicy Thai chicken noodle soup

I've been hearing about this craze about Blue Apron.  If you haven't heard of them, they are a company who provides all the raw ingredients for meals delivered right to your door (aka taking away grocery shopping and meal planning for 3 meals per week).   I did not try their services, but I was interested in the recipes that they have on their website.  So I went through the recipes and downloaded what I wanted to make.  This is the first recipe that I have made, and it was fantastic!  Even The Hubby loved it!

 {spicy Thai chicken noodle soup}

{add green onions, cilantro, and more lime juice if you want!}

spicy Thai chicken noodle soup
from blue apron

makes 4 servings

8 oz chicken thighs, boneless, skinless, and cubed
3 1/2 oz udon noodles
1 pint white mushrooms, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pepper, thinly sliced
1 lime, zested and juiced
3 cups chicken broth
1-2 teaspoons red chili flakes
2 teaspoons Worcestershire sauce
1 green onion, white cut into slices and green cut at an angle into rings
1 lime, cut into wedges
2-3 tablespoons fresh cilantro, chopped (optional)

1. Add 2 teaspoons of sesame seed oil and heat on medium-high until hot.
2. Add chicken and cook until browned on all sides.
3. Add mushrooms, pepper, white part of green onions, garlic, ginger, and lime zest; cook for 5 minutes.
4. Add chili flakes, chicken broth, and Worcestershire.
5. Heat until boiling, and simmer for 5-7 minutes
6. Add udon noodles and cook until tender (about 8 minutes).
7. Stir in lime juice.
8. To serve, garnish with green part of onions, lime wedge and cilantro.
9. Enjoy!

Have you tried Blue Apron or a service like it?  Although convenient, I would miss doing the meal planning and grocery shopping myself since I love it (it would be tempting some weeks though!).

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coconut curry fish

I've always loved eating coconut, but apparently I was in a coconut kick for a week or two so this week is unofficial coconut week here at a girl eats world!  I've got some delicious recipes lined up starting with this curry dish!

I am always trying to get The Hubby to eat more fish.  He prefers white, lean fish so I make it as often and in different ways to see how he really likes it.  He loved this recipe; he said that all the flavors worked really well together.  Bonus--it can be made in about 40 minutes!

 {served over rice}

coconut curry fish
from myrecipes.com

makes 4 servings

1 1/2 tablespoons brown sugar
1 tablespoon lower-sodium soy sauce
1 tablespoon rice vinegar
1 (14-ounce) can light coconut milk
1 tablespoon fresh lime juice
3 oz tomato paste
1/8 teaspoon ground coriander
1/8 teaspoon chili flakes
1/8 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon fresh ginger, minced
4 (6-ounce) halibut fillets
3 basil and/or mint sprigs, with stems removed and chopped
Rice, cooked

1. Combine all ingredients except fish and basil, in a medium saucepan over high heat, whisking until smooth. 
2. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes). Remove from heat. 
3. Add fish and cover.
4. Cook for 10-15 minutes or until fish flakes and turns opaque.
5. Serve over rice with basil/mint sprinkled on top.

Have you tried coconut in a savory dish like the above?  Did you like it?  If you haven't tried it, would you?  I'd love to hear from you!

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sukiyaki

Working in an environment with so many Japanese, you smell, see and hear about how good this is or how good this other recipe is.  I foresee many Japanese recipes coming over the next few months.  The challenge is to keep the ingredients to items you can buy at Kroger or your local grocery store, but I'm always up for a challenge!

{a co-worker said this is like the Hamburger Helper for Japanese since any vegetables or meat can be used; typically it is made with beef}

one year ago:  spicy sesame honey chicken

sukiyaki
from Tori Avey

makes 4 servings

1 cup beef broth
1/2 cup soy sauce
1/2 cup mirin or sake (use sake for a more savory broth)
4 ounces udon noodles
2 tbsp olive oil
1 pound well-marbled tender beef, cut into bite-sized pieces
1 large yellow onion, halved and cut into thin crescents
1 pint mushrooms, sliced
2 cups mixed vegetables
5 green onions, white and green parts, cut into 2-inch diagonal lengths

1. To make the sauce, mix together the broth, soy sauce, and mirin/sake in a bowl. Taste and adjust seasonings if desired. Set aside.
2. Boil water and cook noodles until done.  Drain and set aside.
3. Meanwhile, in a medium dutch oven or heavy-bottomed pot, heat oil over high heat until it becomes runny and starts to shimmer. Add beef and sear until browned on one side.
4. Add the onion, mushrooms, and vegetables. Stir and cook until just tender, about 4-5 minutes.
5. Add the green onions and stir until they turn bright green, about 30 seconds. 
6. Add the sauce and noodles. 
7. Mix well and bring to a gentle boil over medium heat. 
8. Cook until all the ingredients are heated through and tender. 
9. Serve hot. 

Unlike other Asian cuisines, Japanese cuisine is based on noodles (a sign of long life) which is a bit dangerous for me since I love LOVE noodles.  Luckily, they make their noodles thin, long, and with beans, potatoes, or buckwheat.  In other words, much healthier than straight flour. 

Have you ever had Japanese food?  Did you like it? 

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black rice pudding

A friend of mine asked for a rice pudding recipe, and I immediately thought of this recipe.  Not only is it easy to make, healthy and delicious, but using black rice and coconut milk gives it that step up from the ordinary and a flair of international cuisine (fitting all of my criteria).  I made this in culinary school, and it has been a favorite of mine ever since.

{looks weird, but tastes AMAZING!}

black rice pudding

makes 8 servings

2 cups black rice (also called forbidden or purple rice and can be found at health food or Asian stores)
4 cups coconut milk (might need more or water can be used)
1/4 cup brown sugar (more if you want it sweeter)
Toasted coconut flakes (optional)

1. Cook rice and coconut milk until rice is mushy, about 1 hour.
2. Stir in sugar until melted.  If you want it sweeter, add more.
3. Serve warm with toasted coconut flakes (highly recommended as the crunch is a good foil to the tender rice)

I took this to work, and everyone loved it (only one person said it was "okay", but he was reluctant to try it--glad he did though!) especially the Japanese that I work with.  Many asked for seconds, but I didn't have any.  Then they asked for the recipe.  That always make me feel good :o)


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spicy peanut chicken

The Hubby LOVES peanuts and peanut butter (as in we go through a jar of peanut butter a week).  When we first moved in together, he thought that having peanut butter in anything savory was just bizarre.  Peanuts were for eating alone, and peanut butter was best in a sandwich or fudge.

How times have changed because he loved this dish so much, he didn't leave any for me to take for lunch the next day (I adored this too by the way).  I am still amazed by the change in his tastes over the last few years, and I am so proud of him!

 {add more chili flakes for more spice!}

spicy peanut chicken
adapted from www.bhg.com

makes 6 servings

1 large onion, sliced about 1/4 inch thick
1 1/2 cups sliced carrot (3 medium)
2 peppers, sliced about 1/4 inch thick
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3 tablespoons creamy peanut butter
1 lime, zested and juiced
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
4 garlic, minced
1 can unsweetened coconut milk
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cup frozen peas
Hot cooked rice
Chopped peanuts and cilantro (optional for garnish)

1. Mix everything but the peas, rice, peanuts, and cilantro together in a crock-pot.
2.  Cook on low for 6-8 hours or until chicken is cooked through.
3. Add peas about 30 minutes before serving.
4. Serve over rice and topped with peanuts and/or cilantro.

Have you tried peanuts in a savory dish like the one above?  Did you like it?  If you did, you should check out the another recipe with peanut-lime sauce!

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sweet and sour chicken

Whenever my family went to a Chinese restaurant, I would always order sweet and sour chicken.  I actually haven't had it in at least 15 years, so when I was surfing Pinterest the other week, I saw a recipe and gave it a try.  I didn't fry the chicken first to save on the calories, but I'll be honest; I'm really only in it for the sauce!

 {sweet and sour chicken}

 {I just love the colors!  I'm getting excited for the farmer's market to really start in early May}

one year ago:  fajitas

sweet and sour chicken

makes 4 servings

2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, cut into 1 inch chunks
1/2 onion, sliced
1 pound stir-fry vegetables
1/4 cup ketchup
1/2 cup cider vinegar
3/4 cup sugar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
2 tablespoons cornstarch
Cooked rice or rice noodles

1. Heat oil in a large skillet until hot.
2. Add chicken and cook until browned on one side.
3. Add onion and continue browning.
4. Meanwhile mix ketchup, vinegar, sugar, soy sauce, garlic powder, and cornstarch until well blended.
5. Add vegetables to cooked chicken and onion; steam for about 5 minutes.
6. Add sauce and stir to combine.
7. Cook sauce for 5-7 minutes or until thickened.
8. Serve over rice or rice noodles.

The Hubby didn't grow up with Chinese food, so I was a bit surprised when he said he really liked it and requested it a second night in the same week (he made it the second time).

Do you like stir-fry?  What's your favorite sauce?

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Beef Teriyaki

I love making easy recipes like this teriyaki in the crock-pot.  I made this several times because there was never enough sauce! (for me at least)  So finally it was at a triple recipe of the sauce that I was finally happy; not that I minded eating this three times over the course of 6 weeks or so....

 {Beef Teriyaki}

 {I thickened the sauce then added the steamed vegetables}

One year ago:  Sauerbraten (German Pot Roast) 

Two years ago:  Spiced Cider

Beef Teriyaki
from Betty Crocker

Makes 4 servings

1 1/2 lb beef round steak, trimmed of fat, cut into thin bite-size strips
3/4 cup soy sauce
6 tablespoons packed brown sugar
3 teaspoon fresh ginger, minced
3 clove garlic (local), minced
2-8 oz cans sliced water chestnuts, drained
3/4 cup beef broth plus 2 tablespoons
1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed
2 tablespoons cornstarch
Cooked rice or noodles

1. Place meat in a crock-pot.
2. Mix soy sauce, sugar, ginger, and garlic together until combined; pour over meat.
3. Cover; cook on low heat setting about 6 hours. 
4. About 30 minutes before serving, drain liquid and place in a saucepan; mix 2 tablespoons broth and cornstarch together.
5. Add cornstarch to beef liquid and heat until thickened.
6. Add thawed vegetables and water chestnuts to thickened liquid and cook until vegetables are tender.
7. Add vegetable mixture to meat and stir to combine.
8. Serve over rice or rice noodles.

If you like this, try recipes like Cashew Chicken or Coconut Lime Chicken, both easy and made in the crock-pot!

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Bulgogi (Korean BBQ)

When The Hubby asked to go and get some Korean BBQ and kimchi stew, I about had a heart attack!  As soon as I recovered, I grabbed the keys, and we headed to a local Korean restaurant.  After The Hubby declared that they were both delicious and that I should try to make them for the blog, I told him that I had already made Bulgogi for him before (very early in our relationship), and he didn't like it.

After my mom came back from visiting my dad while he was stationed in Korea, she would make this at least once a month because it was easy and delicious.  I won't lie when I said I missed it, but now that The Hubby likes it, we will be eating it more!  (I am attempting to make Kimchi as you read this so cross your fingers!)

 {Bulgogi (Korean BBQ)}

 {Marinating the beef}

 {Cook the marinade to reduce it and kill bacteria from the raw meat}

 {Pour the BBQ sauce over the meat, veggies, and rice for extra flavor!}

Bulgogi (Korean BBQ)

Serves 6-8

2 pounds beef steaks, about 1 inch thick
1 onion (local), thinly sliced
1/2 cup soy sauce
4 tablespoons brown sugar
4 tablespoons sesame seed oil
1/2 teaspoon black pepper
4 cloves garlic (local), minced
Steamed vegetables and cooked rice

1. Mix beef and onions together in a dish suited for marinating.
2. Mix remaining ingredients, except vegetables and rice, until combined.
3. Pour marinade over beef and onions; allow ti sit for 24 hours.
4. Reserve marinade.
5. Preheat grill to high; grill until steaks reach desired doneness.  You want edges really crisped and blackened.
6. Meanwhile, heat reserved marinade in a pan until a rolling boil is reached for 10 minutes (to kill bacteria).
7. Sliced steaks into bite-sized pieces.
8. Serve BBQ over rice and steamed vegetables with sauce on the side.

I'm really upset that I didn't have chopsticks for these pictures!  When my mom and I made our quarterly trip to the Asian market, I picked up a permanent set because I love eating with chopsticks.  The Hubby needs some practice though!

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Ginger Rice

I'm still trying to find ways to spice rice so The Hubby eats it (without too much complaining).  I threw this together a few times, and we both really loved the way it turned out.  It definitely has a ginger taste!

 {Ginger Rice}

 {Prepping for the rice}

 {Ginger Rice}

 {Served with Broiled Cracked Pepper Fish}

One year ago:  Red Beans and Rice

Two years ago:  Coconut Ice Cream with Chocolate and Almonds

Ginger Rice

Serves 4

1 tablespoon olive oil
1/2 large onion (local), diced
2 cloves garlic (local), minced
1/2 cup carrots, diced
1 tablespoon ginger, minced
2 cups cooked rice
1 tablespoon soy sauce
1 tablespoon fresh chives, chopped (optional garnish)

1. Heat oil in a pan until hot.
2. Add onions, garlic and carrots and sear until one side is caramelized.
3. Add ginger, rice and soy sauce, stirring to combine and heat through.
4. Stir in chives right before serving as optional garnish.
5. Serve. 

Thankfully, most of the time, I have a delicious sauce to go over the rice, but these are a nice alternative.  Plus, they force me to create and use what I have.  Both skills that I've lost since being in culinary school, but it happens to us all, right?

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Cashew Chicken

Since The Hubby has taken a turn for the better regarding Asian cuisine (still can't get him to like sushi, but he has tried it!), I'm taking full advantage of it.  This has nuts in it, and The Hubby is nuts for nuts!  I was obsessed with the sauce from this recipe.  I kid you not, I took the leftover sauce (no chicken) with the leftover rice and veggies for lunch the next day (even minus the nuts because The Hubby ate them all).  Seriously delicious!

 {Cashew Chicken}

 {Side view}

One year ago:  Brie, Bacon and Basil Pasta

Cashew Chicken
from Sally Cooks

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon brown sugar
2 garlic clove, minced
1 tablespoon ginger, minced
1/4 teaspoon red pepper flakes
2 tablespoons cornstarch (3 tablespoons tapioca flour)
2 tablespoons broth
1/2 cup cashews
Steamed vegetables and cooked rice/rice noodles

1. Place chicken in a crock-pot.
2. Mix soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes together and pour over chicken.
3. Cook on low for 6-8 hours.
4.  Drain liquid from chicken and place it in the saucepan.
5. Mix cornstarch and broth together in a cup, and then add it to the chicken liquid.
6. Cook sauce until thickened.
7. Pour sauce back into crock-pot.
8. Serve chicken with steamed vegetables and rice, topped with cashews.

How do you like Asian cuisine?  Is a favorite or just okay?

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Coconut Lime Chicken

When The Hubby first saw this recipe, he said "that sounds gross".  I turned to him and said "sounds like you'll be having a sandwich then".  I knew he would try it, and you'd better believe he claimed the leftovers for lunch the next day. 

You'd think he'd trust me after all these years I've been cooking for him (which is about 7 years).  In that time, I believe there's only been a handful of times where a recipe was beyond all hope to salvage so we ordered a pizza.  What can I say?  No one's perfect!

 {Coconut Lime Chicken}

 {I served mine with rice noodles and steamed veggies}

One year ago:  Lasagna (crock-pot)

Coconut Lime Chicken
from Crockpot Gourmet

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
13.5 oz can coconut milk or lite coconut milk
6 oz pineapple juice
3 tablespoons lime juice
1/2 teaspoon salt
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon curry powder
1/4 teaspoon red pepper flakes
2 tablespoons corn starch (or 4 tablespoons tapioca powder for paleo)
2 tablespoons broth
Cooked rice, rice noodles, or steamed veggies (your preferences)

1. Place chicken in crock.
2. In a mixing bowl whisk remaining ingredients and pour over chicken.
3. Cover and cook on high for 3-4 hours or low for 6-8 hours.
4. Remove the liquid and place in a saucepan on the stove.
5. Mix your thickener with broth until dissolved.
6. Add thickener to coconut liquid and heat until thickened.
7. Serve over rice, rice noodles, and/or veggies.

 Asian cuisine is my second favorite right behind Mediterranean so I don't need much of an excuse to try something with an Asian influence!  Do you have a favorite cuisine?

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Wasabi Ranch Edamame

After having steamed edamame with a wasabi ranch sauce, I was obsessed!  I rushed to the store for some edamame and wasabi, and I have eaten it once a week since.  I love it so much, I completely forgot to snap a picture the first two times I made it......

 {Wasabi Ranch Edamame}

 {view from the top}

One year ago:  Buttermilk Rosemary Chicken

Wasabi Ranch Edamame

Makes 4 servings

1 pound edamame, frozen
1/2 cup ranch dressing
1 tablespoon wasabi sauce

1. Place edamame in a sauce pan with 1/4 cup of water or broth and turn to medium.
2. Steam edamame until slightly tender, about 15 minutes.
3. Meanwhile, mix ranch and wasabi together.
4. Add dressing to beans when they are done and stir to coat.
5. Serve.

This is such an easy side dish, and it's healthy too!  I loved the crisp bean texture, but The Hubby loves his beans to be mushy (gross).  

Have you ever tried edamame?  Or even wasabi?  Wasabi is a hot and spicy condiment from Asia.  Now that I have an entire bottle, I might have to experiment some more with it....

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Grilled Shrimp with Yum-Yum Sauce

I love Japanese habachi!  However, I've not found a good place here in Lexington for it, and sometimes I want some of the yum-yum sauce they make!  So what did I do?  I looked around online for some ideas, and I marched to my kitchen to create it!  It took a few tries, but I finally found it!  The hubby likes his spicy so I included that part in the recipe, but without it, it tastes just like yum-yum sauce!

 {Grilled Shrimp with Yum-Yum Sauce}

One year ago:  Black Bean Confetti Salad

Grilled Shrimp with Yum-Yum Sauce

Makes 1 1/4 cup dipping sauce (enough for 4-6 servings)

1 cup mayonnaise
1/4 cup ketchup
2 tablespoons rice wine vinegar (cider vinegar will work in a pinch)

1 tablespoon mirin
1/4 teaspoon paprika
1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon sugar  
1/8 teaspoon cayenne pepper (optional)
40 raw shrimp, shelled, de-veined and skewered

1. Mix all ingredients except the shrimp together until combined.
2. Grill shrimp for about 5 minutes or until they turn pink.
3. Serve shrimp with sauce.

Have you ever tried Japanese habachi (where they cook the food in front of you)/  If not, you really should because it's delicious!  I am working on finding a place, and I believe that it'll be perfect (it's in a town with a large Japanese population--I mean how can it not be good?!)!

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Sweet and Spicy Coleslaw

Let me tell you a secret--I'm not a big fan of traditional coleslaw!  I don't know why not.  Maybe I haven't met the right one.....  I saw a version where someone added hot sauce to their coleslaw, and I started to wonder how my beloved Sweet Thai Chili Sauce would mix with mayo and make coleslaw.  Let's just say that I am hooked!!!

 {Sweet and Spicy Coleslaw}

 {Gathering ingredients and mixing dressing}

 {Mixed salad}

 {Sweet and Spicy Coleslaw side view}

Sweet and Spicy Coleslaw

Makes 4 servings

1 bag coleslaw mix without the dressing
1/2 medium red onion, chopped
1/2 cup mayonnaise
1/4 cup sweet Thai chili sauce
1/4 teaspoon chili flakes (if you don't like it too spicy then cut back)
3 cloves garlic, minced
1/3 cup fresh cilantro, chopped

1. Pour coleslaw into a bowl.
2. Add onions and stir to combine.
3. Mix the remaining ingredients in a small bowl until well combined.
4. Add dressing to coleslaw and stir to coat.
5. For best flavor, refrigerate overnight, but it can be served immediately.

Do you like traditional coleslaw?  How do you make yours?  I'd love to hear because I would like to try finding a coleslaw for me!

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Vegetable Salad

I'm really getting into salads this year.  I try to make one or two on Sunday so I can take them during the week for lunch.  This helps me a ton because I don't have to worry too much about what I will be having for lunch because we typically have meat leftovers.  This salad is so versatile!  I've had several different combinations of vegetables, but I only took a picture of the most recent one which looked gorgeous!

 {Vegetable Salad}

 {Mixing salad together}

 {Vegetable Salad side view}

One year ago:  Grilled Asparagus

Vegetable Salad

Makes 4 servings

2 cups sliced vegetables like peppers, carrots, or broccoli (I used carrots and red peppers)
1 small red onion, sliced
2 tablespoons cilantro, chopped
1/4 cup rice wine vinegar (any other will work too!)
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon soy sauce
1/8 teaspoon sesame oil
1 tablespoon ginger, minced
2 cloves garlic, minced

1. Place vegetables and cilantro in a container.
2. Mix remaining ingredients in a microwave-safe container.  
3. Heat in microwave until honey is melted, about 30 seconds.
4. Pour dressing over vegetables.
5. Stir to combine.
6. Allow to sit overnight before serving, stirring every few hours.

Do you have any easy and versatile salads?

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Beef and Broccoli

Asian cuisine has to be my second favorite (behind Mediterranean/Middle Eastern).  I just love the flavors and how easy it is to create something new.  I have always loved Beef and Broccoli at Asian restaurants, so I created my own version! 

{Beef and Broccoli}

{Placing ingredients in the crock-pot}

{Complete this dish by thickening the sauce with cornstarch}

 {Serve over brown rice for extra healthy-ness!}

Beef and Broccoli

Serves 6

Prep time: 10 minutes
Cook time: 7 hours
Total time: 8 hours

1 pound beef, sliced into strips
1 cup plus 3 tablespoons beef broth, divided
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame seed oil
3 cloves garlic, minced
3 tablespoons cornstarch
2 pounds frozen broccoli, thawed
Cooked rice

1. Place beef in the bottom of a crock-pot.
2. Mix 1 cup beef broth, soy sauce, brown sugar, oil, and garlic together and pour over beef.
3. Cook on low for 6-8 hours or until beef is cooked.
4. Add broccoli about 1 hours before ready to serve.
5. About 15 minutes before service, drain all liquid from the crock-pot and place in a saucepan on the stove.
6. Heat liquid until steaming.
7. In another bowl, mix cornstarch and 3 tablespoons broth until combined.
8. Add cornstarch mixture to hot liquid.
9. Cook liquid until thickened, and then add back to crock-pot.
10. Serve immediately over rice.

It's too bad the hubby doesn't care much for Asian cuisine, but I can tell I am slowly converting him.  Take this dish for instance, he said "it's good" while when he first met, he would have said "what crap is this?!"  Plus, he loves to head to BD's Mongolian Grill on the occasion!  Slow persistence is what it takes to change someone's mind, my friends.

Have you ever changed your mind about a cuisine or a certain food?

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