Asian Ginger Chicken Salad With Crispy Wontons

Recipe

Dressing:

2 tablespoons lime juice
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1/2 cup soy sauce
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1/2 cup canola oil
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2 tablespoons sesame oil
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1/3 cup plus 2 tablespoons light brown sugar
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3 heaping tablespoons freshly grated ginger
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2 minced garlic cloves or 2 teaspoons jarred minced garlic

2 boneless, skinless chicken breasts (I doubled my recipe and did 4 breasts)

12 wonton wraps

Nonstick cooking spray

Kosher salt

1 tablespoon sesame seeds

About 6-8 cups of chopped romaine lettuce

1 medium red onion, thinly sliced
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Place all ingredients for the dressing in a jar with a tight-fitting lid and shake well.
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Place the chicken in a zip lock freezer bag and add about 1/4 of the dressing; close bag and squeeze to coat chicken. Marinate in refrigerator for about 2 hours. Store remaining dressing in fridge until needed.

Cut wontons in half diagonally. Spray a baking sheet with nonstick cooking spray and lay wontons in a single layer. Spray with cooking spray, then sprinkle with a small amount of kosher salt and the sesame seeds. Bake at 375 for 8-10 minutes or until golden brown and crispy.
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Grill chicken on a grill or in a grill pan until done. (I cooked mine in our cast iron skillet)
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Thinly slice.

Place the lettuce and onions in a bowl and add the chicken. Break up about 3/4 of the wontons and add to the salad. Drizzle with the dressing and toss to coat. Serve with remaining unbroken wontons.
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Ode to Salmon & Toasted Sesame Ginger Salmon.

I LOVE Salmon. Bet you knew that already though! But JUST incase you didn’t, you do now!

Normy and I used to do Salmon Tuesdays before we moved, As the Store by us would get their seafood shipment in on Tuesday, so we wanted our salmon fresh! We also liked the Manager at the seafood counter. But then he left and the service started to suck and then we moved, so we no longer do Salmon Tuesdays. Boo Hoo!

My favorite place to get salmon is Whole Foods (no brainer there), then there is Costco, we can get a big 3 pound piece of salmon and it makes 4 meals for us. Two dinners and Two lunches, then last is King Soopers. But anymore, I really don’t care for King Soopers salmon. The seafood people are not friendly so that has turned me off, and I always find bones in the fish, and well I don’t really care for the taste. It doesn’t taste fresh to me…

So this is a post ALL about salmon! What brought this post on was last week, my Facebook, and Blog follower Dave asked me what is my favorite salmon recipe? So I got to searching and holy Salmon, I have a lot of Salmon recipes. So I thought I would do a post for you inspired by Dave!

Here is my #1 Favorite Salmon Recipe: Salmon with citrus salsa verde

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I would actually say it’s between these two. I love them both! Salmon Marinade

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Here’s another good one  Ginger Scallion Crusted Salmon (well they are all good).

Ginger-Scallion Crusted Salmon

I will share this next recipe with you as it was the most popular recipe I posted in February 2010 it had 179 views: Asian Salmon

Asian Salmon

This is another favorite of mine and I would have to say this is my third favorite Salmon recipe: Orange Glazed Salmon
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I make so many salmon recipes I can’t recall what they all taste like. Maybe I should make them again to confirm they are good…I mean if they weren’t good, I wouldn’t be posting them on my blog…

Here’s another one for you Sweet Spicy Glazed Salmon

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This recipe is pretty to me. I LOVE using fresh herbs! I think it just makes food more appealing to the eye, and who doesn’t like fresh herbs? I love them! Roasted salmon with green herbs
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I wanted to make this recipe because it called for Sriracha and I love Sriracha and the pictures from the recipe looked so amazing. I had to make it: Stuffed salmon with sriracha cream sauce

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Another one: Pineapple teriyaki glazed salmon

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this was fabulous Blackened Salmon

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I like every ingredient in this recipe Firecracker grilled salmon
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To me the 3 best things that go with salmon are: Butter, lemon and dill to make  Jamie’s buttery, dill, lemon salmon
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and that brings us to the newest salmon recipe I have made recipe

Toasted Sesame Ginger Salmon

1 1/2 pounds raw salmon

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced
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Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil,
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sesame oil,
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soy sauce, garlic, ginger, vinegar,
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brown sugar

and whisk well until combined.
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Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
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Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze

1/4 cup honey
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1 teaspoon toasted sesame oil
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1 teaspoon soy sauce
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1/2 teaspoon freshly grated ginger
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1/2 teaspoons toasted sesame seeds
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Combine all ingredients in a bowl and whisk until smooth.
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Pour over salmon.
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Untitled

PW’s Lettuce Wraps

One year ago: Lori’s Crawfish Etouffee

Recipe

1 pound Ground Turkey
2 Tablespoons Peanut Oil, Or Other Light Cooking Oil
1 whole Onion (small)
1 clove Garlic, Large
1 piece Fresh Ginger (1 Inch Long)
1 whole Red Pepper
1/2 cup Diced Water Chestnuts
3 Tablespoons Chinese Cooking Wine
4 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Peanut Chili, Or Satay, Sauce
1 Tablespoon Hoisin Sauce
1 teaspoon Sesame Oil
1 head Iceberg Lettuce
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The prep for this dish takes the longest, so get everything chopped and ready beforehand. Once you get cooking, you add ingredients fairly quickly.

Prep the veggies:
Dice the onion and red pepper. Drain and rinse the water chestnuts. Mince the garlic and the ginger. Cut out the core of the iceberg lettuce and give it a rinse. Allow the lettuce to drain, and carefully loosen the leaves.

Prep the sauce:
Mix together the soy sauce,
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oyster sauce,
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peanut chili sauce,
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hoisin sauce and the sesame oil.
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Heat a wok or large saute pan over medium-high heat. Add the peanut oil to the pan, allow it to heat up for a minute, then add the diced onion.
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Cook the onion for a few minutes. When it starts to become translucent (after 4 or 5 minutes), add the garlic and ginger.
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Stir fry for 30 seconds, then add the ground meat.
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Brown the meat,
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then add the red pepper
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and water chestnuts,
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stirring constantly.
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After another 3 or 4 minutes, add in the Chinese cooking wine.
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Allow this to sizzle and cook for about a minute, then add in the sauce. Stirring frequently, let this cook for 2 or three minutes. The sauce should thicken a bit. If it doesn’t, you can add a teaspoon or two of cornstarch.
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Serve with the iceberg lettuce: take one leaf and add a few heaping spoonfuls of the meat mixture, fold up, and enjoy!
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Spicy Asian Cucumber Salad

As everyone knows who reads my blog regularly or just knows me, knows that I LOVE cucumbers! LOVE! I could eat them every day of my life and NEVER get sick of them ever! When we go to the store I usually by 3-6 cucumbers, never just 1 or 2 and if I do buy 2 we have to go back and get more cause I have eaten them all! My favorite ones are English Cucumbers! They are the BEST! Not bitter like the regular ones can get. So yep I am talking about cucumbers so I am going to share with you a cucumber recipe…

So the place in my new apt where I set all my ingredients to take a picture is right by this outlet so if you notice in the last couple of posts there is that DAMN outlet! Thinking I need to move where I set up my ingredients huh?

Recipe

(damn you outlet)
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1/2 c. rice vinegar
2 T sugar
2 T fresh lime juice
2 T fresh ginger, minced
1 1/2 T red chile, minced (about one large chile) ( couldn’t find these so I used a Serrano chile)
1 T toasted sesame oil
3 cucumbers, peeled, seeded and cut crosswise into 1/4-in. pieces
4 scallions, white and light green parts, sliced thin
1/4 c. loosely packed fresh basil leaves, chopped
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Salt and pepper.

And a side of outlet

Bring the vinegar
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and sugar
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to a boil over medium-high heat.
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Reduce heat to medium-low, then simmer until mixture is reduced by half (the recipe says this takes about 5 or 6 minutes, but I find it takes longer than that). Transfer to a medium box and allow to cool.

Whisk into the mixture the lime juice,
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ginger,
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chile
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and sesame oil.
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Toss in the cucumbers, scallions and basil.
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Season with salt and pepper. Chill for 10 minutes or up to 1 hour.

Serve.
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Korean Chicken Thighs

Two years ago on this day, I made: Thai Ground Pork Salad

Pan seared flat-iron steak with spicy cilantro sauce

One year ago on this day, I made: Broiled tilapia parmesan

Thousand Island Dressing

Balsamic Roasted red potatoes

Pico de gallo

 

Recipe

8 chicken thighs , skin on
1/2 cup soy sauce
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1/2 cup minced green onion
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3 tablespoons sesame oil
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3 tablespoons honey
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2 teaspoons minced garlic or 1/4 teaspoon garlic powder

1/4 teaspoon ground ginger
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1/4 teaspoon black pepper
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Preheat oven to 375 degrees. (I grilled mine)

Place chicken skin side down in a large baking dish, or big bowl.

Combine the remaining ingredients in a bowl
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and then pour on top of the chicken.
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Grill for 25-30 minutes or until internal temp is 165
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Pull off grill and let rest for a few minutes before eating

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Wanna-be PF Chang’s Lettuce Wraps

Recipe

Ingredients for pouring sauce:

1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon Dijon mustard
2 cloves garlic, minced

Ingredients for stir-fry sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Ingredients for chicken stir-fry:

2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″ (doubled the recipe and did 4 chicken breasts)
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1 – 8oz can sliced water chestnuts, minced to the size of corn kernels
1/2 cup mushrooms, minced to the size of corn kernels
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or Nappa cabbage
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To make the pouring sauce:

In a large bowl, dissolve sugar
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in 1/2 cup warm water,
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then add soy sauce,
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rice wine vinegar,
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ketchup,
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lemon juice and sesame oil.

Mix well and throw in the fridge until you’re ready to eat.

Just before serving, combine 1 teaspoons hot water with Dijon
mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
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To make the chicken stir-fry:

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute
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until mostly cooked through, about 5 minutes.

Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms,
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and the stir-fry sauce you prepared earlier.
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Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.

Serve stir-fry with iceberg lettuce or Nappa cabbage leaf wraps and top with pouring sauce.
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Chicken Teriyaki

Couple of weeks ago, we got some snow. And I got a snow day! Snow days are made for baking, and wearing no make up or doing your hairs, oh and COOKING!

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Recipe

2 tablespoons sake
¼ cup mirin (sweet Japanese Rice wine)
¼ cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
1¾ pounds chicken thigh fillets (no skin or bones), cut into bite-sized pieces
½ tablespoon neutral vegetable oil
freshly ground black pepper
rice, to serve
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In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions
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and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce.
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Leave for 15-20 minutes.

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Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.

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Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.

Stir in with freshly ground black pepper. Serve immediately with rice.
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