Napa Cabbage Salad with Red Bell Pepper, Cilantro, Peanuts, and Dijon-Ginger Dressing

Addapted the recipe from here

1 smallish head of Napa cabbage, chopped
2 red bell peppers, thinly sliced into long strips
1 bunch chopped green onion
1/2 cup chopped cilantro

For the Dressing:
2 Tbsp rice vinegar
2 tsp. I used the pickled ginger, chopped (like what they use at sushi restaurants)
2 tsp. Dijon mustard
1 tsp. sesame oil
1 Tbsp agave nectar (I ran out, so I used 1 tbsp of agave nectar and 1 tbsp of honey)
salt and fresh-ground black pepper to taste
3 Tbsp vegetable oil
1/3 cup dry-roasted peanuts (I added only to my portion, as the hubby doesn’t like peanuts in his food)
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for the dressing throw everything into a bowl – starting with the rice vinegar,
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pickled ginger
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Dijon mustard,
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sesame oil,
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agave nectar and honey
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salt, and pepper,
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then what I did was grabbed my handy-dandy hand blender and turned it on and then poured the oil in and made sure everything was mixed together really well, made the dressing nice and thick and creamy. Set the dressing aside until ready to use
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Chop Napa cabbage and place into a large bowl.
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Cut red bell pepper, into thin slices, removed seeds and top and slice into long, thin slices (the original recipe called for one bell pepper, but because I LOVE them so much, I used two).
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chopped green onions,
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chopped cilantro,
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Toss together the chopped Napa cabbage, red bell pepper strips, chopped green onions, and chopped cilantro in a large bowl.
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What I did was added the salad to individual bowls and poured the desired amount of dressing over the salad and then added the peanuts.
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I have made this salad before and I poured all the dressing over it and it did not keep well for the next day! So I recommend only adding dressing to what you eat and then if you have leftovers and you want some the next day, store the salad and dressing separate and then just add dressing to salad the next day.

Japanese Cucumber Salad

Recipe

•4 Kirby cucumbers or 2 large cucumbers (I used English cucumbers)
•1/2 tablespoon salt
•1/2 cup white rice vinegar
•2 tablespoons soy sauce or tamari
•2 teaspoons sesame oil
•2 tablespoons white sugar
•1/2 teaspoon white or black sesame seeds, or a mixture of both
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1.Cut the cucumbers into paper-thin slices. In a large bowl,
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toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes.

2.In a small bowl, stir together the rice vinegar,
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soy sauce,
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sesame oil,
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and sugar
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until the sugar is dissolved.
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3.Drain the cucumber slices in a colander and gently squeeze them with your hands to squeeze out excess water. Return the slices to the large bowl and toss with the rice vinegar mixture.
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Transfer the cucumber to a serving dish. Serve at room temperature with sushi, noodles, stir-fries, etc.
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Asian Pulled Pork Tacos (Slow-Cooker) with Sweet and Spicy “Barbecue” Sauce

Recipe

So when I made this, I made this for Normy for when he got back from his work trip from Georgia! Normy LOVES pork so I was like I have to make him pork when he gets back! A welcome home meal from his Jamie! Nothing says lovin like something cooked from Jamie’s kitchen!

4 pounds Boston Butt pork roast (mine had a bone, but you could go boneless too), cut into 4 equal pieces
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1/2 cup low-sodium soy sauce
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1/2 cup hoisin sauce
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1/4 cup rice vinegar
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1/4 cup honey
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1/4 cup orange juice
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3 tablespoons ketchup
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3 cloves garlic, minced
1 1/2 tablespoons fresh ginger, peeled and grated
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2 tablespoons sesame oil
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1 teaspoon Sriracha hot sauce (optional)
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1/8 teaspoon ground cloves
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground black pepper
1/2 teaspoon coarse salt
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Sliced green onions (for garnish)
Sesame seeds (for garnish)

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For the Sweet and Spicy “Barbecue” Sauce: (makes about 3/4 cup)
6 tablespoons hoisin sauce
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3 tablespoons rice vinegar
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3 tablespoons low-sodium soy sauce
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3 teaspoons sriracha
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For the Cucumber “Salad”:
1 cucumber, peeled and thinly sliced
1/4 large red onion, thinly sliced
1/4 teaspoon red pepper flakes (or to taste)
A few shakes of rice vinegar (to taste)
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10 (or more) Corn or Flour Tortillas (if you’ll be serving taco-style)

For the Pork:

Place cut pork in slow cooker.
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Mix together all other ingredients (except the green onions and sesame seeds), and pour over pork.

Cover, and cook on low for about 6.5 – 8 hours.
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When the pork is finished cooking, remove it from the slow cooker, separate and discard fatty parts and bone.

Shred the pork with two forks.
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You can serve it at this point, or you can skim the top of the “broth” in the slow-cooker to remove some of the fat, then place the shredded pork back in the pot with the remaining broth.

If you would like to crisp and caramelize some edges of the meat before serving, place it on a foil-lined cookie sheet, drizzle some broth over the top, and broil it until the edges are deep brown and slightly crisped.

Serve over tortillas with hoisin barbecue sauce, sliced green onions, and sesame seeds. Add Cucumber “Salad” if desired.
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For the Hoisin “Barbecue” Sauce:

In a small bowl, whisk together all ingredients.
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Refrigerate any leftovers.

For the Cucumber “Salad”:

Combine cucumbers and onions in a bowl. Sprinkle with red pepper flakes and vinegar and toss.

Asian Marinated Cucumber Salad

Recipe

1 large English (seedless) cucumber, very thinly sliced
¼ of a sweet onion, very thinly sliced
1/3 cup rice vinegar
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1 tablespoon toasted sesame seeds
1 tablespoon minced fresh dill or ½ teaspoon dried dill weed
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¾ teaspoon salt
3/4 teaspoon sugar
¼ teaspoon crushed red pepper flakes
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Instructions

Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight-fitting lid and refrigerate for at least an hour prior to serving. This keeps well, refrigerated for up to 5 days. Gently toss again before serving.

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Seoul-ful Chicken with Minted Cucumbers

I Love me some chicken thighs! Favorite part of the chicken! Me loves the dark meat!

Recipe adapted from http://www.cookinglight.com/

Cucumbers:
1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
1/4 teaspoon salt
1/4 cup minced shallots
2 tablespoons chopped fresh mint
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1 serrano chile, seeded and minced
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Chicken:
8 skinless, boneless chicken thighs (about 1 1/4 pounds)
1/4 cup soy sauce
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2 tablespoons dark sesame oil
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1 tablespoon minced peeled fresh ginger
1 tablespoon honey
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1/2 teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
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Cooking spray
1/4 cup thinly sliced green onions
4 teaspoons sesame seeds, toasted
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1. To prepare cucumbers, place cucumber slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber,
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shallots,
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and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.

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2. To prepare chicken, place each chicken thigh between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. (I placed them in a baking dish to marinade) Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.
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3. Heat a grill pan over medium-high heat. (I baked mine, for 20-30 minutes and flipped after 15 minutes) Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Place 2 thighs and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.

I baked my chicken in a preheated oven to 425 and cooked the thighs in a cast iron skillet for 20-30 minutes or internal temp is 165 degrees, and flipped halfway.
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Teriyaki Chicken Thighs

I love chicken. My favorite part of the chicken is the thighs. Dark meat. YUM!

Recipe adapted from http://www.foodnetwork.com/

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
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Combine the soy sauce,
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sugar,
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sherry,
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vinegar,
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garlic, ginger and red pepper flakes
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and stir until the sugar dissolves.
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Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, (I place mine in a glass baking dish and marinated mine that way) turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
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Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. cook until chicken is done.

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And here is the Recipe for you again:

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours. (I marinated mine in a glass baking dish)

Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. cook until the chicken is done.

Soy Orange Glazed Grilled Salmon with Fresh Pineapple Salsa

Recipe

6 Salmon fillets
Marinade:
1/2 cup soy sauce
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1 cup cup orange juice
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2 Tbl. Aji-Mirin
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2 Tbl. Rice vinegar
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1 Tbl. Sugar
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2 Tbl. Cilantro, chopped
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2 teaspoons sesame oil

1 Tb. Chili garlic paste (reduce amount if less heat is desired)
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In a small bowl, mix marinade ingredients together.
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Place salmon in a shallow glass dish
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Marinate for 1-2 hours.

Prepare grill to medium-high heat. Remove salmon from marinade. Pour remaining marinade into a sauce pan and heat until reduced and slightly thickened. Place salmon on a well oiled rack or a piece of aluminum foil that has been sprayed with a non-stick spray. Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining sauce. Serve with Pineapple Salsa. Serves 6

Fresh Pineapple Salsa:

3 cups fresh pineapple, peeled and finely chopped
1/2 cup red pepper, diced
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2 jalapenos, diced
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6 green onions, chopped
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2 tablespoons cilantro
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2 tablespoons fresh lime juice
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Stir all ingredients together in a mixing bowl.
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Cover with plastic wrap and refrigerate until ready to use. Can be made one day in advance.
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and here is the recipe without all the pictures, to make it easier to see what you need:

6 Salmon fillets
Marinade:
1/2 cup soy sauce
1 cup cup orange juice
2 Tbl. Aji-Mirin
2 Tbl. Rice vinegar
1 Tbl. Sugar
2 Tbl. Cilantro, chopped
2 teaspoons sesame oil
1 Tb. Chili garlic paste (reduce amount if less heat is desired)

In a small bowl, mix marinade ingredients together. Place salmon in a shallow glass dish or a re-closeable plastic bag. Marinate for 1-2 hours.

Prepare grill to medium-high heat. Remove salmon from marinade. Pour remaining marinade into a sauce pan and heat until reduced and slightly thickened. Place salmon on a well oiled rack or a piece of aluminum foil that has been sprayed with a non-stick spray. Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining sauce. Serve with Pineapple Salsa. Serves 6

Fresh Pineapple Salsa:

3 cups fresh pineapple, peeled and finely chopped
1/2 cup red pepper, diced
2 jalapenos, diced
6 green onions, chopped
2 tablespoons cilantro
2 tablespoons fresh lime juice

Stir all ingredients together in a mixing bowl. Cover with plastic wrap and refrigerate until ready to use. Can be made one day in advance.