Fried Rice - Your Way!

Fried Rice - Your Way!

3-5 cups cooked rice

2 tbls sesame oil

3 tbls canola oil (or vegetable)

2 cloves garlic, minced

1/2 cup yellow onion or scallions, chopped

1 tsp  fresh ginger, grated (or more)

1-2 cups cooked meat, shredded (see note below)

2 eggs

2 medium carrots, sliced thin

1/2 cup corn

1/2 cup peas, frozen

1 lime, juiced

1/2 cup cilantro, chopped

1/4 cup soy sauce or tamari (plus, more is needed)

S&P

Fried Rice is the perfect meal to fix the night after you have leftover meat & veggies. That's right, it's a great double duty meal or quick lunch for the next day.  I've suggested some veggies, which are kid friendly, but you could add anything that you have on hand.  From zucchini to squash and from cabbage to bok choy, the sky is the limit.  You can go vegetarian or add any meat you have on hane.  I've fixed this with shrimp, pork and chicken.  All of them are wonderful & make a nice light meal by itself or can be added to an Asian dinner.

To get started, cook your rice by the directions on your package.  I must admit, after living in Asia, I am pretty picky about my rice.  There is a huge difference!  I always by imported & it always tastes better to me.  My favorite is probably jasmine, but any will do. I really think long grain is wonderful. To save time, get the rice going while you work on chopping the veggies.

Now, in your large skillet or wok add 1 tbls of canola oil & scramble the two eggs.  Then, simply set them aside.  Add both remaining oils, I just to two circles around my pan & you can add more as needed.  Saute the garlic, onion & fresh ginger.  (Don't be afraid to buy fresh ginger, it's wonderful.  You can store it in the freezer & even grate it frozen.  Just peel off the outside & grate the tender white inside.)  After 3-4 minutes, add your chopped veggies, except for anything frozen.  Continue sauteing another 3-4 minutes until veggies are tender, then add frozen peas.  

Next, add soy sauce, S & P to your veggies.  Add in fresh cilantro and stir one more minute.  Then add cooked eggs.  Now, it's time to stir in your cooked meat.  Almost done!  Time for the rice!  Gently fold in the rice & fry for a final 3-4 minute.  If the mixture is too dry, simply continue to add dashes of soy.  Now, give it a taste & adjust your seasoning.  If you like it hot, add cayenne.  

To plate, serve with lime wedges & top with fresh cilantro. Fried rice does require a little work, which is why I usually make it the night after I have fixed some veggies & meat.  Then, most of your work is already done.  This is a dish my boys could eat day after day!  It nice and healthy & figure friendly too.

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How to Pick A Mango

How to Pick a Mango - My Most Favorite Fruit of All!

So, I know the big red & green ones get your attention & say wow!  However, it's the small uglier yellow ones that are bursting with flavor!  I was smitten by them when we lived in Bangkok & was so happy to find them even more plentiful in Manila!  They are a fruit like none other!  

So, it's kind of like an avocado, you have to eat them at the right time.  Pick one that is fully yellow, no green left, and where they are just tender to the touch... very much like a ripe avocado.  Now, they have a huge disc like seed that runs through the middle the full length of the mango.  So,  place your mango on a cutting board, with the thinnest side up in the air.  Now slide your knife through about 1/3 to 1/2 inch from the center.  Do the same on the other side.  You can feel if you hit the seed, just scoot over. 

Now what?  Well, you are going to hold it in your hand & make long slits down into the flesh, without piercing the skin.  Do the same both direction, then give it a pop.  just like the photo above.  Now, use your spoon and gently scoop off the fruit! Trust me, if they are nice & ripe, they will be a big hit! They may even become your favorite too!

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Chicken Gyros Anyone?

Chicken Gyros Anyone?

1/4 cup lemon juice

1/3 cup red wine vinegar

2 tbls EVOO

2 cloves minced garlic, divided

1/2 tsp ground mustard

1/2 tsp dried oregano

4-5 boneless skinless chicken breasts 

1/2 cup chopped peeled cucumber

1 cup plain yogurt

1/2 tsp dill weed

1/4 tsp fresh mint -- optional

S&P

6 whole gyro-style pitas

1/2 small red onion, thinly sliced & halved

2 heads romaine, chopped

1 pint cherry or grape tomatoes, sliced once

1 package feta cheese

Optional: Cavender's Greek Seasoning.

Greek food!  Well, there is just no other food quite like it and, quite honestly, I think it has to be one of the best combos on the planet!  It's fresh, full of flavor & carries me back to quaint outdoor restaurants in Greece with every bite!

This is a very easy recipe.  Take a Ziploc & dump in the lemon juice, red wine vinegar, 1/2 the garlic, EVOO, mustard, oregano, S&P. (I'm also nuts over Cavendar's Geek Seasoning, if you have it put a few good shakes in) Place your chicken in the bag and place it into a baking dish to lay flat for 4-6 hrs, refrigerate.  Turn it at least once will it's marinating.

For the sauce: Place the yogurt, cucumber, dill, mint, other 1/2 garlic, S&P in a bowl.  Give it a stir and  put it into the fridge with your meat.  Let it all hang out, so the flavors will blend together.

When it's close to dinner time, take out your meat.  You can now either grill it and slice it into 1/2 strip or you can saute it in a pan with EVOO.  If you choose to saute, simply circle your pan twice with EVOO and brown until it no longer pink in the middle. It will be about 7-10 minutes, depending on the size our your chicken breasts.

I of course like to do this one as a serve yourself gyro bar.  So, fill up fun bowls with the onion, romaine, tomatoes, crumbled feta cheese & your yummy gyro sauce.  Then, heat up your largest skillet, brush WHOLE gyros with EVOO & heat both sides in the skillet.  It won't take long, you are just warming them up &  making them more original to eat.  Now, some people like to cut them in half & fill the pockets, which is great for the kids & fine for adults too, but I'm just keeping with the traditional custom.

Now, set our your pitas at the top of the bar, followed by your meat & all the other bowls.  Be sure to check out my Greek pasta if you want a fun side dish to go with the Chicken Gyros.  Oh, you might want to get out a big bowl of olives, because you can't go to Greece & not have olives!

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Fresh Mango Salsa

Fresh Mango Salsa

4 ripe tomatoes, chopped

2 mangos, chopped

1 red pepper (or green), chopped

1/2 onion, chopped

1 jalapeno, seeded & petit diced

2 cloves garlic, minced

1 lime, juiced

1/3 cup red wine vinegar

1/2 bunch cilantro, chopped

S & P, to taste

It's Fresh Mango Salsa... & I can't get enough of it!  It's a simple dish to make, it always wows a crowd & there is never any leftovers!  Now, it's basically just the concept that I'm going to share, as you could do this recipe with any of your favorite salsa veggies.

Simply chop your tomatoes, mangos, red bell pepper (you can use green, but they aren't my personal fav) & onion.   These items are to be chopped the same size.  I have a handy dandy chopper that I received for Christmas from my mom... as seen on TV!  You can use your favorite home chopper, food processor or just get out a knife. For mango help, click on the link to the right or you can always go with peaches as well.  Place all the veggies into your favorite fun bowl.

Next, it's time for the jalapeno, if you can take the heat!  Here is the secret: You want to get rid of all the seeds inside & the veins too.  Just check out the picture to the left.  Simply cut it in half, take a spoon and scrape away all the insides.  This takes away the extreme heat.  Now, petit dice, as small as you can.  This will distribute the heat with every bite! Add to bowl.

Bring on the garlic!  Mmmm... there is nothing like fresh minced garlic & it's so good for you too.  How much you use is up to you.  I use two small cloves, but you can decrease to one.  Keep in mind that if it sits long in the fridge it will get stronger and stronger.  Add garlic to bowl.

Finally, roughly chop your cilantro & dump in the red wine vinegar.  Add the juice of one lime.  Then, S & P to taste.  Depending on the size of your veggies, you may need more vinegar... totally up to you!

This can be used as a fresh salsa with chips, placed on top of grilled fish or served along side your favorite Mexican dish!  It's truly doing something good for your body & your tongue is going to thank you too!

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Asian Chopped Chicken Salad

Asian Chopped Chicken Salad

Salad:

2 tbls sesame seeds

8 cups shredded cabbage, Napa

1 cup shredded carrots, optional

1/2 cup sliced green onion or scallions

3 to 4 cups shredded chicken (boiled boneless breasts)

Dressing:

1/4 cup soy sauce or tamari

1/4 cup  rice wine vinegar

2 cloves minced garlic

3 tbls canola oil (or vegetable)

2 tbls brown sugar

2 tbls sesame oil

2 to 3 tbls chili garlic sauce

1 1/2 tbls fresh grated ginger

1 tbls tahini paste

1/2 cup chicken broth 

Asian cooking is an experience all it's own!  To make this healthy dish possible, you may need to pick up a few new ingredients.  Usually, all of them can be found at any grocery that has a good Asian isle.  However, I have found that you will cut your bill in half if you stop by your local Asian grocery.  You will also have a wonderful experience too!  This creation came from my families little addiction to Pei Wei... it's pretty close, very easy & a nice surprise to bring to the table.

To make the dressing: combine soy sauce, rice wine vinegar, sesame oil and garlic chili sauce in a bowl. Stir to combine.  Heat canola oil in a small pan over med high heat. Add ginger & garlic, saute 2 minutes or until fragrant.  Add the soy mixture to pan & bring to a low simmer.  Now, whisk in tahini & chicken broth.  Continue simmering until mixture reduces, approximately 4 to 5 minutes.  Set in fridge to cool.

To make the salad: combine cabbage, carrots, green onions or scallions & shredded chicken.  Refrigerate until ready to serve.

Next, heat a small skillet over med low heat and add sesame seeds.  Cook until lightly browned, about 2 minutes.  Set aside to cool.  This step is optional.  You can just use them right from the jar.

Time to assemble.  Toss the salad with dressing (right before serving).  Now, sprinkle with sesame seeds.  It can be a meal all by itself or part of an Asian dinner.  It's also great to take to a group gathering, simply take your dressing in a separate bowl and dress before serving.

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Zesty Gazpacho

Zesty Gazpacho

2 slices day old rustic bread

2 small cucumbers, peeled, seeded & chopped

1/2 yellow onion, chopped

2 1/2 pds tomatoes, peeled, seeded & chopped

1 green pepper, chopped

2 cloves garlic, minced

4 tbls EVOO

4 tbls red wine vinegar

S&P

ice water or tomato juice

Garnishes: reserved chopped veggies, croutons & EVOO

Oh, oh, oh Gazpacho!  That about sums it up!  We can't wait for summer to bring it's first tomatoes & to experience the flavors of this different cold soup that is so famous to Spain.  Be sure to read about it above!

First, soak your bread in water, while you are preparing your veggies.  Then, sqeeze the soaked bread dry... a clean kitchen towel works the best!  Place all veggies in a food processor, (reserving back 1/4 of each veggie to coarsely chop for texture & toppings).  Then, puree until smooth.

Now, finely chop the rest of the veggies.  Reserve some back for garnish.  Add the chopped veggies to the soup, along with the EVOO, red wine vinegar, S&P. Ahhh. you are almost done & the rest is really up to you!

It's your turn to judge!  If it's to thick, you can add a little ice water.  If your tomatoes don't taste ripe enough, you can add in tomatoe juice or even sauce.  A pinch of sugar will also bring about a nice ripe taste.  Now, it must be put into the fride to allow all those flavors to marry!

For the garnish: Top with reserved chopped veggies & drizzle with EVOO.   If you like croutons, here is a simple method I use.  Preheat oven to 350.  Cube old bread, place in a glass dish and drizzle with EVOO.  Toss with your fingers, then add S&P.  Put in the oven for 15 minutes, turning once.

To serve, a little goes a long way.  Especially if you are new to gazpaho, you might want to start with a small bowl & serve this as first dish prior to a meal.  Watch out, it has a way of growing on you to were you actually crave a bowl

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Spanish Potato Tapa

Spanish Potato Tapa

6 eggs

6 med size potatoes - I like yellow the best

4-6 slices diced smoked turkey

1/2 yellow onion sliced thin & quartered

1/2 c + 2tbls EVOO

S & P

Ok.. here it is...it's an easy one!  We first fell in love with this in Barcelona.  It seemed to be in every tapa bar we'd pass by &, before long, well it became one of our all time favorites!

Thinly slice and saute onion in 2 TBLS EVOO.  Set aside

Peel and slice thin 6 potatoes. I like mine in cut in half one time.  Heat 1/2 c Olive Oil in a skillet on Med/High & saute in 2 batches until fork tender. (I cover them for 7 minutes, turning occasionally.  Then, uncover for 7 minutes more & turn heat to Med.)  Salt & Pepper as you go.

While cooking potatoes, whip eggs in a bowl & add 4-6 slices diced smoked turkey (or any meat you like). 

TIP:  You can omit the meat & add in any veggies you like at this point!!  Simply make sure veggies are already sauteed to barely fork tender.  You can try asparagus & crab, red pepper & zucchini  or any combo you come up with!!!

Once potatoes are nice & golden, remove them with a slotted spoon to leave remaining EVOO in pan add them to the egg mixture.  Fold in the sauteed onions. Salt & Pepper.

Turn same skillet to LOW. Make sure there is at least 2 Tbls EVOO left in bottom and add mixture to pan. Cover & let cook 6-8 minutes, until golden brown on bottom.   I use a pie server to check the bottom.

Now, HERE'S THE FUN PART.... Place a LARGE plate on top of skillet and flip the Potato tapa over onto the plate. (cooked side up)  Then, gently slide it back into the pan to finish cooking the reverse side.  Take your spatula and gently tuck in the potatoes to form a perfect disc shape.  If in the event that it breaks apart, which it should not if you go slow... simply smash it back together, as it's very forgiving.

Cook uncovered this time.... very low heat until browned on both sided and done in middle. About another 8 minutes.  Simply insert a knife to the center to make sure eggs are fully cooked. Serve from pan or slide out onto a large plate.  It's great for a brunch with fresh fruit & a side salad!

MMMM!!!!!

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Chicken Curry

2 cups long grain rice (go for a high quality import... huge difference!)

1/4 c flour + more to dredge

2 tbls paprika

2-3 bone in chicken breasts

4-6 bone in thighs

4 tbls EVOO

3 tbls butter

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow onion, chopped

2-3 garlic cloves, minced

2 tbls curry powder (see note)

2 cups chicken broth

1 15oz can diced tomatoes

1 15 oz can coconut milk

1 small jar green olives

3 potatoes, peeled & chopped

2 limes, juiced

1 bunch fresh cilantro

dash cayenne

Oh, this one may look a little intimidating, but you can do it!  I have created this one by trial & error, arriving at a dish we really enjoy!  If I omit the cayenne until after the kids are served, even the boys have come to like curry! Ok, so I don't fill their plate with the peppers, but they really like the chicken & potatoes!

Here we go!  In a shallow bowl, put about 2 cups flour, seasoned with paprika & S&P.  Dredge chicken, which has been washed & given a good dash of S&P.  In a large deep skillet, heat the EVOO.  Now brown chicken on all sides, which might take 2 batches.  If so, add more EVOO as you go. Set chicken aside. (NOTE: you can take the skin off the chicken, but you have to have the bones to create an amazing gravy when it's done.  It just won't  be the same w/o the bones.  You can drop extra boneless skinless tenders in with the potatoes at the end to increase you white meat content)

In the same pan, uncleaned, add the butter & melt.  Now, place the bell pepper, onion and minced garlic in the pan.  (I like to leave my veggies chopped large, like the picture above.)  Saute to about 5-7 minutes with S&P on Med/High heat.  Now, sprinkle with the 1/4 cup flour and saute a few minutes more, working the flour into the veggies.  This, will thicken your final product!

On to the next part!  Add the curry powder, chicken broth (stop a minute to scrape the bottom & let the broth deglaze your pan), diced tomatoes & coconut milk. Stir it all together and turn heat to a low simmer. Now, let it do it's thing for about 1 1/2 hours.... keep it real low & make sure it's not sticking.  If your skillet is not large enough, transfer to a large stock pot at this point.

(NOTE:  there is nothing that can compare with exchanging your curry powder for curry paste.  It's best if you find a little small can at an Asian grocery, but beware I have gotten some I don't like!  So, if you feel adventurous & like the heat, simply use a small sauce pot to heat up the whole small can of curry paste mixed with the coconut milk to a low boil.  Then, add it to the veggies with all the other ingredients above.  No worries, the curry powder is a great place to start if you are new to curry & not sure of your families reaction to the heat of curry paste!)

After 1 1/2 hours, add the juice of 2 limes, potatoes,  most of your cilantro & dash or dashes of cayenne (this one is up to you... all depends on your taste & can be omitted entirely or served at the table. No need to add at all if you used paste).  Let it all cook until potatoes are tender, which is about 30 minutes.

Meanwhile, cook your rice following the instructions on the bag.  We invested in a cheap rice cooker years ago & it has become a fixture in our home!  It's great & cooks perfect rice time after time.

Now for the plating.  Put rice on bottom, followed by a good portion of chicken and spoon on the gray & veggies.  Sprinkle fresh cilantro on top and you can serve with lime wedges too.  It is a flavorful dish that will wow your family or your guests!

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Mexican Corn Cakes

Mexican Corn Cakes

1 box Jiffy Cornbread mix

4-6 chicken breasts --see note below

salsa -- see note below

quacamole -- see note below

sour cream

monterray jack cheese

cilantro

lime

This is a real treat for the family and a fun meal if you are having company over!  It's also a great way to use meat, chicken or steak, that you have leftover from a  grill out the night before... you know, those double duty meals that we all love.  So, you can always grill extra meat the night before & save it for dinner tomorrow.

For the corncakes: Prepare the Jiffy Cornbread mix as per the directions on the box.  Now, add 1/3 whole kernel sweet corn to the mix.  If you like it spicy, shake in a few dashes of your favorite hot sauce to kick it up! Now, prepare the cakes just like you would pancakes!!!  You can turn the oven on low and keep them warm on a cookie sheet, while you are finishing the meal.

Idea 1 For the meat: You can really do this however you like, using chicken or beef!  You can follow my marinate tips under the recipe for marinated pork chops or you can do it however you like.  Since you are going Mexican with this, add in a little cumin, hot sauce & lime to seal the deal.  Marinate for at least 4-6 hours  Now, grill your meat & slice thin.  

Idea 2 For the meat: You can even get away with a rotisserie chicken from the grocery for this one!  Shred the meat & set aside.  In a pan, heat 2 tbls EVOO, saute 1/2 chopped onion & 2 minced garlic cloves.  Now, add 1/3 c chicken broth & your shredded meat. Squeeze the juice of 1 lime over the meat, cumin, plus 1/2 a bag of your favorite taco seasoning.  Add in fresh cilantro, S&P.  Let it heat slowly, while you prepare the rest.

Now, I like to prepare a buffet style or build your meal method.  So,in fun bowls, fill one with Salsa, one with guacamole, one with sour cream, one with cheese & one with cut cilantro. 

NOTE:For salsa, you can try my recipe from the link to the right!  For a quick & easy guacamole: Mash avocado with 1 minced garlic clove, juice of one lime, fresh cilantro, few shakes of cumin, S&P.  It's up to you if you want the heat of cayenne or not.  Then, add 1/2 cup diced tomatoes for color... yummm!)

To Build: plate two corn cakes, followed by meat, guacamole, salsa, sour cream, cheese & cilantro!

Oh.... it's a home run if you like Mexican with a fun new twist!

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