Asian Marinated Baked Chicken Recipe

This was a really fast & easy recipe to follow. I only marinated the chicken for 30 minutes (while I prepped the broccoli & mushroom) & it turned out very tasty.

Asian Marinated Baked Chicken Recipe adapted from Chow.com

Chicken Ingredients:
1/2 cup soy sauce
1/4 cup packed dark brown sugar
3 tablespoons peeled and finely chopped fresh ginger (I omitted this)
6 cloves minced garlic
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
3 pounds chicken thighs (removed skin & fat)

Veggie Ingredients:
10oz white mushrooms
1 lb broccoli crowns
1 package Beech mushrooms
2 tablespoon Balsamic Vinegar
5 cloves finely chopped garlic

Pre-heat oven to 400 degrees F.
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Place everything except the chicken in a zip-lock bag & combine.
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Remove the skin & fat from the chicken. Wash & pat dry with paper towel.

Throw the chicken into the zip-lock bag & lay flat. Flip the bag around after 15 minutes to ensure the other side gets marinated as well.
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While you are waiting, wash & cut the broccoli & mushrooms. Put into a foil pan. Drizzle with olive oil & mix thoroughly. Sprinkle with sea salt & black pepper. Then, drizzle balsamic vinegar over everything. Sprinkle chopped garlic on top. Put into oven & bake for 25 minutes.
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After 30 minutes of marinating the chicken, pour all the contents into a pan. Ensure the chicken is in one layer.
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Bake the chicken for 20 minutes, then flip them over & bake for another 20 minutes until the internal temperature reached 165 degrees F.
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Pour the chicken sauce into a bowl. Use a spoon to skim off all the oils & fat. Serve chicken with broccoli & mushrooms with the sauce on the side.
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Enjoy!

Tender Pork Spare Ribs Recipe

I’ve never made spare ribs before, so this is totally an experiment for me (just like everything else I attempt to cook)! I bought the spare ribs & then decided to search for a recipe that included ingredients I already had on hand. This is how I cook. I don’t like to go out to buy more ingredients. I adjust the recipe to what I already have. If I don’t have it, I either omit it or substitute it with something else. Maybe this is the reason why my food never turns out looking like the pictures. :-/

Well, let’s see how these spare ribs turn out.

Ingredients:
Tender Pork Spare Ribs – adapted from All Recipes
1 rack pork spare ribs, fat trimmed
1/2 cup brown sugar
1 tablespoons paprika
5 cloves garlic, minced
1 tablespoon honey
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper

The original recipe called for fajita seasoning. I had taco seasoning on hand, but then took a look at the ingredients. It was filled with tons of crap that I would not want to serve my family, so I omitted it. All those strange chemicals really scare me especially when you are putting it into your body. I’m trying to be proactive about what I eat & how to cook healthier for my family. It takes more vigilance but it’s definitely not impossible. As the saying goes, you are what you eat. I really don’t want to be a preservative or monosodium glutamate (aka MSG).
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Wash your spare ribs & pat dry with paper towels. Trim off excess fat.
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Mix all all your seasoning ingredients in a bowl. Then, rub the mixture on both sides of the ribs evenly. Place into a foil pan & Cover with foil. Leave in the fridge 24 hours to marinate the meat.
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Pre-heat oven to 250 degrees F. Cover the ribs with foil. Bake for 3 ½ to 4 hours until the meat is tender.
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Carefully take the pan out & pour the drippings into a saucepan. Set the ribs to the side. Cook the drippings over high heat until the sauce thickens 5-10 minutes. Brush the thicken sauce over one side of the ribs.
spare rib sauce
Preheat oven to the broiler setting & set the oven rack to approximately 6 inches from the heat source. Place the ribs back into the over & broil for 4 minutes until the sauce is lightly caramelized.
Brush Sauce
Take the ribs out of the oven & flip it over. Brush the sauce over the other side & broil for another 4 minutes. If you have remaining sauce, brush it on top of the ribs & you are ready to serve.

Cut RIb
Let the ribs rest a few minutes before cutting them.

Zucchini
Roasted Zucchini

2 large zucchini
Olive Oil
Salt
Pepper
Paprika

Wash & chop the zucchini in half. Then slice them on the long side. Place them in a large bowl & add olive oil & season with salt, pepper & paprika. Place on a baking sheet in a single layer & bake at 400 degrees for 45 minutes.
Serve Rib
Roasted Garlic Sweet Potatoes

2 large sweet potatoes
5 cloves of garlic, minces
Olive Oil
Salt
Pepper

Wash & peel the sweet potatoes. Cut them into little cubes. Place them in a large bowl & add minced garlic, olive oil & season with salt & pepper. Place on a baking sheet in a single layer & bake at 400 degrees for 45 minutes.

Very Quick BBQ Sauceadapted from Food.com

2 tablespoon brown sugar
2 tablespoon ketchup
1 tablespoon red wine vinegar
1 tablespoon water
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

ENJOY!

Lemon Dill London Broil Recipe

Lemon Dill London Broil Recipeadapted from Big Oven

Ingredients:

1 1/2 pounds Flank steak or London Broil
1/4 cup Water
1/4 cup Dry Red wine
1/4 cup Soy sauce
3 tablespoon Lemon Juice
2 tablespoon Olive Oil
1 tablespoon fresh Dill
1 tablespoon Worcestershire sauce
2 cloves Garlic
1/2 teaspoon Pepper

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Score meat in a diamond pattern.
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Mix the above ingredients in a large bowl & put your meat in it to marinate. Marinate meat 6-24 hours.
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Oil your grill & turn up to a high heat. Grill 3-4 minutes on each side (depending on how thick your steak is). Use a meat thermometer to gauge the doneness of the meat. Mine was grilled to medium rare, which was perfect.
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If you are grilling at home, make sure to open your windows. Mine were stuck so the fire alarm went off. Then, the alarm company called the house, then a few minutes later, they came to the house to ensure I didn’t burn it down. Yeah, it just got serious up in here. LOL!
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Add a side of Dill Roasted Sweet Potato for a complete meal.

ENJOY!

Mango Shrimp Summer Roll Recipe

Mango Shrimp Summer Rollsadapted from Steamy Kitchen

Ingredients:

1 tsp fish sauce (substitute with soy sauce)
1 tsp freshly grated lemongrass
freshly ground black pepper
½ tsp sugar
36 small sized shrimp, shelled and de-veined
2 bundles of Rice/Mung Bean Vermicelli
15 round rice papers (8″ diameter)
1 cup julienned carrots
1 cup julienned cucumber
4 oz bean sprouts
2 mango, sliced into thin slivers
1 small bunch of Thai Basil Leaves (optional)
1 bag (7oz) of Enoki Mushroom (optional)

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Grate lemongrass. Boil water & quickly drop the bean sprouts into the water. Take it out after 30 seconds. This is to ensure any bacteria/gems are killed off. Rinse with cold water & let dry in a colander.
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Peel & de-vein the shrimp. Mix the fish sauce, lemongrass, pepper & sugar in a bowl & add shrimp. Marinate for 10 minutes.
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Grill the shrimp in a frying pan with 1 tablespoon coconut oil on high heat until cooked through, ~2 minutes. When the shrimp is cool enough to handle, use a knife, cut each shrimp down the middle of its back so that you have two identical halves of shrimp. This makes the shrimp thin enough to wrap evenly.

Place 2 bundles of vermicelli into boiling water. Stir & make sure it cooks for a few minutes until tender (~2-3 minutes). Strain the water & cool the vermicelli with cold water to stop it from cooking.

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Cut the dirty ends of the Enoki mushrooms. Wash them under cold water, while separating the strands because they tend to stick together. I seasoned it with a little salt, pepper & olive oil & cooked it in a frying pan. It will release a lot of water. When the mushrooms are cooked down (no longer stiff), they are ready. Discard as much water content from them as much as possible.

Cut your carrots & cucumber into matchstick sized pieces. Take 10 basil leaves & chiffonade them into smaller pieces. Now all your ingredients are ready to assemble your summer rolls.

In a clean fying pan, boil a few cups of water. This will be used for the summer roll skins. Turn off the heat once it starts boiling. Find a large round dish to prepare you rolls. Have another large plate handy for your completed rolls. Take a summer roll wrapper & place into the hot water in the frying pan. It will soften into a pliable sheet. Carefully pull the sheet out & put onto your prep plate.

Here, you will start building your summer roll. Add the shrimp, then layer with the vermicelli, a few slices of the mango, then carrots, cucumber, mushroom, & basil. I rolled the bottom over the filling first, then folded the right & left sides in, then tightly rolled the bottom up to the top. Put the finished product on our finished plate.

Mango Puree – by Me
1 mango (remove skin & pit)
3 tablespoons water
1 tablespoon sugar
1 tablespoon lemon juice
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Mix all ingredients together in a blender. Add more water if the puree is still too thick. This is easy to make & makes your food look so pretty (& tasty, too)!

Fish Dipping Sauce: Nuoc Cham – Recipe courtesy Corinne Trang, Authentic Vietnamese Cooking, Simon & Schuster, 1999
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (~1 lemon)
1 large clove garlic, minced
1 or more bird’s eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)
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Mix all ingredients together & let sit in the fridge for 30 minutes. This sauce is so tasty with the summer rolls or even just over vermicelli or rice.

ENJOY!