I’m a real sucker for sauces, salsas, and dips. I can’t say that everyone else in my family is the same that way. So as I typically do, I scavenge through my refrigerator looking for things that can be used up, or things that I can come up with in terms of new ideas. I remember this clearly. It was taco Tuesday night at my house. Who can forget taco Tuesday’s right? This is when I found some cilantro and some sour cream that needed to be used before it went bad. Are you like me when it comes to sour cream? You use a tablespoon or so, then it sits there only for you to keep looking at the expiration date? Well, no more!
This recipe is way too simple to put together and lasts a handful of days in the refrigerator. It’s great on tacos, baked potatoes, and drizzled probably on anything that sour cream would lend a hand to.
Let’s get started.
1 cup of sour cream
1/2 bunch cilantro, washed and chopped
2 cloves of garlic, chopped
1 whole lime, juiced
salt to taste
That’s it! What is not to love about that!
Add the cilantro, garlic, and lime juice to a food processor. Pulse and spin that baby until everything is nice and fine.
Add the sour cream to a bowl and fold in the garlic, cilantro, and lime mixture. Give it a good stir until everything is nice and smooth. Give a taste, and season with salt.
One of my wife’s favorite dishes is, well at least that I make, probably my garlic noodles that are infused sesame oil. This dish is also one that is one of my go to dishes when I go to a get together. Not only are those super easy to make, but everyone tends to love them. Let’s just say the bowl is always empty. I typically only make that dish when the mint in my backyard is in abundance, so typically late spring through early fall.
This dish however kind of stems from this recipe, but I wanted something a bit more hearty, and something that I knew everyone in my family would love, but with a couple of different twists. This is what I am coining as my loaded garlic noodle pasta salad.
This recipe packs in the flavor, texture, and is a great main course.
Let’s get started.
Ingredients for the sauce:
1bunch green onions, thinly sliced
4 tbsp soy sauce
2 tbsp grated fresh ginger
1 tbsp rice wine vinegar
1 1/2 tsp dark sesame oil
1 tbsp Korean fermented bean paste
generous pinch of kosher salt, to taste
1/4 tsp cracked black pepper
Ingredients for the salad:
1 bundle bean thread noodles, soaked in hot water until slightly tender
1 bag of bun bo hue noodles, or a thick pasta like a bucatini, cooked before al dente
2 tbsp canola oil
2 boneless, skinless chicken breasts seasoned with salt and pepper, cooked and chopped
8 garlic cloves, thinly sliced
2 whole eggs, beaten
2 cups of spinach leaves, washed and patted dry
2 whole carrots, shredded
1 small can of bamboo shoots
1 tbsp white sesame seeds
1/2 cup roasted peanuts
1 cup of frozen broccoli florets, slightly thawed
1/2 cup of chow mein noodles
Thai chili peppers, thinly sliced (optional)
Start by mixing all of your sauce ingredients in a bowl. Mix well, and set it to the side.
Next, heat a large skillet on medium heat. Add in the half of the oil, and bring to heat. Give the skillet a swirl, then add in the chicken breasts. Cook for about 4 minutes per side, the remove from the skillet and let them cool. Once cool, chop them up. If you see a little pink, don’t worry as we will finish in the next step.
Once your noodles are cooked al dente, make sure both of them are drained and ready to go. This is almost like a stir fry so everything is going to go a bit quickly.
Add the remaining oil to the skillet (make sure it is large enough to hold everything) on medium heat. Toss in the garlic, giving a good stir, and and cook for a couple of minutes being careful not to burn the garlic.
Add in the chopped chicken, and half of the sauce. Swirl around and cook for about 3 minutes or so. Next toss in the thick noodles, give a good toss, and make sure the garlic and sauce coat the chicken. Cook for an additional few minutes. Next add in the broccoli, and give that a good toss. Add the beaten eggs, and stir. This almost creates a creamy sauce that everyone loved.
To a large serving bowl, add the carrots, bamboo shoots, peanuts, sesame seeds, bean thread noodles, and spinach. Give that a good toss.
Add the remaining sauce to the skillet, and using tongs or your tossing skills, make sure everything is nicely incorporated. Cook for another minute.
Add the noodle mixture to the mixed up serving bowl, and use those tongs to incorporate everything together. This can take a minute or two.
Now you are ready to serve. I keep the chow mein noodles and sliced chilies on the side for those that want additional texture, and heat.
The end result is well, how do I put it? Let’s just say no one spoke for about 3 minutes as their faces were looking down and slurping noodles. Then everyone came up for air and began questioning everything in the salad, and stating how awesome it was. This serves a small army, probably 12 people, and is great for leftovers, warm, or cold. What’s not to love about that, right? Hope you enjoy!
I know it has been some time since my last post, but things have been a bit hectic. I figured that since I have finally started to feel halfway normal, that I would post these pizza bombs. These things are awesome, and can be eaten as a game day snack, or taken down as a meal, much like pizza. Another great thing is that you can make them anyway you like your own pizza.
I made these as a game day snack, and I wish I would have made another batch as they only last a brief moment.
Let’s get started.
1 batch of your favorite pizza dough
1 12 oz can of your pizza sauce
1 cup of sliced pepperoni, chopped and lightly crisp, oil patted
1 tbsp unsalted butter
2 8 oz bags shredded mozzarella cheese
garlic salt, sprinkled
Start by rolling out your pizza dough on a lightly floured surface. You probably want to roll this about 1/4 inch thick.
Next, preheat your oven to 425 degrees.
Butter the inside of a casserole dish.
Now, take a pizza cutter, and slice the dough width wise, in half, and then cut into about 1 1/2 inch slices.
Pour the pizza sauce into the bottom of your buttered casserole dish.
Take one of the bags of cheese and pour it over the pizza strips, to cover. Next take the sliced pepperoni and add this to the top of the cheese. Now the fun part.
Roll each slice into pinwheels, and place vertically, allowing it to stand up into the casserole dish. Repeat with all remaining pizza strips. Top with the remaining bag of cheese, and any additional pepperoni. Sprinkle with some garlic salt, and then bake uncovered in the oven for about 18 minutes or until the dough is cooked, and the cheese is nicely melted.
Remove from the oven, let cool for about 5-10 minutes, then dig in. These things were everything awesome about any type of pizza. I hope you enjoy!
I am a huge fan of Chinese char siu pork. If you have never had it, it is basically a reddish colored pork (primarily from red food coloring which is optional), and perfectly seasoned from things like Chinese five spice and other wonderful ingredients. So this past week, pork ribs were on sale and I knew my kids would love for me to go out into the cold, and smoke some ribs, but that was not about to happen, especially with a lot of people kidding bad colds around these parts. So instead I came up with two batches of ribs, one Chinese char siu style and the other using a rub from Dizzy Pig.
These almost fall apart Chinese char siu pork ribs will have you smacking your lips and licking those fingers.
Let’s get started.
1 rack of pork ribs, membrane removed from the backside
1/2 cup of soy sauce
1/2 cup of granulated sugar
1/2 cup hoisin sauce
1/4 cup of Chinese Shaoxing rice wine
1 1/2 tsp Chinese Five Spice (a little goes a long way)
4 cloves of garlic, minced
2 tbsp fresh minced ginger
1 tbsp dark Sesame oil
1/4 cup of honey
1/4 cup of ketchup
1 tbsp red food coloring, optional
Cooked Jasmine rice, optional
I know this sounds like a bunch of stuff, but most should be stocked in your household for standard Asian style cooking.
I like to cut my ribs into 4 rib segments so that they fit nicely into a sealable bag.
Start by making the marinade. To a mixing bowl add everything but the honey, ketchup, water, and food coloring.
Give a good mix, then add your ribs to a sealable plastic bag. Pour the marinade into the bag, seal, and gently toss the marinade around so it penetrates all of the ribs. Place into your refrigerator for at least 4 hours, but preferably overnight.
Preheat your oven to 275 degrees. We are going to cook these ribs low and slow, then increase the heat over time.
During this time, take the ribs out and set the bag onto the counter for about 20 minutes or so to take off the chill.
Line a baking sheet with parchment paper, and using tongs, remove the ribs from the bag and let any excess marinade fall into the bag. Reserve the marinade as this is going to cook down with the sauce.
Place the ribs in the oven and cook for about 2 hours. About 1 1/2 hours in, crank the heat to 350 degrees.
Take the reserved marinade and add it to a pot on the stove. Add the water, ketchup, red food coloring, and honey and give a good stir. Cook this on medium-low heat until it has reduced by half, and adjust the heat to low if necessary. This is going to be our glazing mixture to finish the ribs.
Take a look at the ribs. Once they begin to slightly caramelize (you know how you like your ribs), slide the oven rack out so you have access to the baking sheet, and begin brushing on the glaze, all over the ribs. Return back into the oven, cook for a few more minutes, then repeat with the glaze. Keep an eye on them as you do not want the glaze to burn. Repeat this a few times, then once you are satisfied, remove them from the oven, finish with another brushing of the cooked glaze mixture, and plate and serve.
Serve alongside cooked rice, and you have yourself one heck of a meal. If you are looking to jazz up some ribs, and want to go to a great Chinese route, give these a try, I’m almost certain you are going to love them. Hope you enjoy!