Shrimp Etouffee

MMMM I was craving shrimp for a while! SO I was dying to make and try this dish!

Got the recipe from here

1/2 stick butter
2 pound medium shrimp peeled and deveined
2 (14.5-ounce) cans of rotel
(8-ounce) clam juice
2 to 3 dash Hot Sauce, I did more like 4 to 5
1/2 cup minced fresh parsley leaves
1/2 cup minced green onions
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Cajun seasoning, to taste (because in my opinion, you can NEVER have too much)
black pepper, to taste
cayenne pepper, to taste
3 cloves garlic, minced
1 cup diced celery
1 whole, chopped green bell pepper
1 whole yellow onion, chopped
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1/2 cup all-purpose flour
1/2 cup oil
Rice
chopped green onions, for garnish
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Paul Deen recommends for this recipe when making the roux to use oil instead of butter, because butter burns.

To make the roux, mix oil
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and flour in a large dutch oven over medium low heat.
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Whisk flour and oil together to form a paste.
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Continue cooking over medium low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, took mine about 30 minutes and your arm gets tired!
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To the roux, add the onion, green pepper, celery, and garlic
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and cook over medium low heat about 5-7 minutes,
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until onions are translucent

Add the black pepper,
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cayenne pepper, Cajun seasoning,
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green onions,
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parsley, and hot sauce to taste.
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Add clam juice
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and the tomatoes with their juice,
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stir to blend.
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at this point in the original recipe it says to add salt, But I skipped the salt and added Cajun seasoning because it just has so much more flavor than salt, So I added in Cajun seasoning and then tasted it and then added more and just kept doing this until I liked the flavor
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Then bring the mixture to a boil, reduce the heat to low and then simmer for 10 to 15 minutes.

Add shrimps
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and stir. My shrimps were already cooked, so I basically added them and warmed them up, about 2-3 minutes, I left the burner on low because the cold shrimp would bring the temperature down and I needed to melt the butter so I left the heat on low. Then add the butter and stir till it all melts.
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serve the Etouffee over rice and garnish with the green onions.
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I also sprinkled a little bit more Cajun seasoning over the top as well and a little hot sauce as well. Spicy GOODNESS!
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Thinking next time adding crawfish to this dish! Would be so good with the two! YUM!

This dish was so spicy and flavorful and even more flavor the next day! I am telling you, it’s ALL about the Cajun seasoning!!!

I think I was a cajun in a past life!

 

Ty’s Thai Salad

recipe

Thai Salad:
1 head Napa cabbage, shredded
1 head red cabbage, shredded
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced
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Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

For the Thai salad: In a large serving bowl, toss the cabbages,
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edamame,
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carrots
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and green onions.
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For the sweet lime-cilantro dressing: Put the oil, cilantro,
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sugar,
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garlic,
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lime juice,
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salt
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and pepper
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in a large blender and blend until smooth. (I used my handy dandy hand blender)
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Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

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Here is that recipe for you again:

Thai Salad:
1 head Napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.

For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.

Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

Balsamic & Hoisin Barbecue Chicken

Recipe

c. balsamic vinegar
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½ c. hoisin sauce
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1 lime, juiced
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½ t. red pepper flakes
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2 garlic cloves, minced
a few cracks of black pepper
6 chicken legs
2 green onions, sliced on the bias (for garnish, if desired)
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1.Combine all ingredients in a medium bowl.
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Pour half into a plastic ziptop bag with 6-8 chicken legs and marinate for a couple of hours or longer.

2.Pour the remaining sauce into a small sauce pan
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and bring to a boil over medium-high heat.

Lower heat and simmer until thickened and reduced, about 7 minutes. Whisk occasionally to prevent the sauce from sticking and burning.

3.Preheat the oven to 400F. Line a jelly roll pan or baking sheet with foil and put a cooling rack onto the pan. Arrange the marinated chicken legs on the rack.
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Bake for 20 minutes, then baste with sauce and turn over the chicken.
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Bake for another 10 minutes, baste again and bake another 10 minutes, for a total of 40 minutes.

4.Baste the legs one last time as you pull them out of the oven. Garnish with green onions, if desired.
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here is that recipe for you again:
1 c. balsamic vinegar
½ c. hoisin sauce
1 lime, juiced
½ t. red pepper flakes
2 garlic cloves, minced
a few cracks of black pepper
6 chicken legs
2 green onions, sliced on the bias (for garnish, if desired)

1.Combine all ingredients in a medium bowl. Pour half into a plastic ziptop bag with 6-8 chicken legs and marinate for a couple of hours or longer.

2.Pour the remaining sauce into a small sauce pan and bring to a boil over medium-high heat. Lower heat and simmer until thickened and reduced, about 7 minutes. Whisk occasionally to prevent the sauce from sticking and burning.

3.Preheat the oven to 400F. Line a jelly roll pan or baking sheet with foil and put a cooling rack onto the pan. Arrange the marinated chicken legs on the rack. Bake for 20 minutes, then baste with sauce and turn over the chicken. Bake for another 10 minutes, baste again and bake another 10 minutes, for a total of 40 minutes.

4.Baste the legs one last time as you pull them out of the oven. Garnish with green onions, if desired.

Bacon-Cheddar Cauliflower Chowder

Oh man! I haven’t had bacon since Christmas! Crazy huh?! What is wrong with me!? HA! Just trying to eat healthier these days so I cut it out of my diet for a bit. But I have missed it and decided I needed to have some! Oh man I have missed it!!!

Recipe

Ingredients*:
8 slices center-cut bacon, chopped (half used for garnish) (I did 1 pound I LOVE bacon and I wanted extra)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
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1.Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
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2.Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery,
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and garlic to the pot
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then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
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3.Add cauliflower
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and onion powder (if using) to the pot then stir to combine. Add water
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then place a lid on top
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and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth
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and milk
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then turn up heat and bring to a boil.

at this point I blended my soup with my handy dandy hand blender to make it smooth
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4.Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth,
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then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
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*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

Here is that recipe for you again:

8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

1.Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.

2.Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.

3.Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.

4.Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

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 Beef Lettuce Wraps

Recipe
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12 leaves lettuce (iceberg, romaine, Boston or green leaf)
1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1 yellow onion, diced
1 lb. ground beef
1/4 tsp. each salt and pepper
2 garlic cloves, minced
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1 tablespoon soy sauce
1/4 cup hoisin sauce
1-2 Tbsp. chili sauce (such as Sambal Oelek)
1 teaspoon ground ginger
1 tablespoon rice wine vinegar
4 green onions, chopped
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Gently rinse lettuce leaves
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and pat dry, careful not to tear them. Set aside.

In a large nonstick skillet, heat oil over high heat.
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Add bell pepper and onion,
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cook 3 minutes.
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Add ground beef
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and cook 5 minutes, breaking up with a wooden spoon.
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Drain grease and return pan to stove top; reduce heat to medium. Season with salt and pepper. Stir in garlic,
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soy sauce,
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hoisin
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and chili sauces,
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ginger
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and rice vinegar.
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Cook until sauce has thickened, 3-4 minutes. Stir in green onions.
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Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.
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And here is that recipe for you again:

12 leaves lettuce (iceberg, romaine, Boston or green leaf)
1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1 yellow onion, diced
1 lb. ground beef
1/4 tsp. each salt and pepper
2 garlic cloves, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
1-2 Tbsp. chili sauce (such as Sambal Oelek)
1 teaspoon ground ginger
1 tablespoon rice wine vinegar
4 green onions, chopped

Gently rinse lettuce leaves and pat dry, careful not to tear them. Set aside.

In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, breaking up with a wooden spoon. Drain grease and return pan to stove top; reduce heat to medium. Season with salt and pepper. Stir in garlic, soy sauce, hoisin and chili sauces, ginger and rice vinegar. Cook until sauce has thickened, 3-4 minutes. Stir in green onions.

Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.

Lighter Sesame Chicken

Oh how I love Iowa girl eats! She inspires me to cook, to take better pictures, to workout more and to travel! She inspires me in so many ways! She inspired me to make this Recipe

I doubled this recipe to make 4 servings so Normy and I could have left overs for lunch the next day

1/2 cup white rice
1/4 cup honey
2 Tablespoons sesame seeds
2 Tablespoons soy sauce
1 garlic clove, minced
1 egg white
2 Tablespoons cornstarch
2 small chicken breasts (12oz), cut into 2″ pieces
salt & pepper
1 Tablespoon vegetable oil
2 green onions, chopped
2 cups broccoli florets
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1.Prepare rice according to package directions. Meanwhile, combine honey,
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sesame seeds,
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soy sauce,
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and garlic together
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in a small bowl then set aside.
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In a separate larger bowl, whisk together egg white and cornstarch until smooth.
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Season chicken pieces with salt and pepper
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then add to egg white mixture and toss to evenly coat.

2.In a small saucepan, steam broccoli until crisp tender then set aside.
3.Heat oil in a large skillet over medium-high heat, then carefully add chicken.
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Cook for 3-4 minutes a side, or until cooked through. Turn off heat and remove skillet from burner. Add prepared sauce
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and green onions
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then toss to combine.
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Stir in broccoli,
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then scoop mixture into bowls over cooked rice.
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Here is that recipe for you again:

1/2 cup white rice
1/4 cup honey
2 Tablespoons sesame seeds
2 Tablespoons soy sauce
1 garlic clove, minced
1 egg white
2 Tablespoons cornstarch
2 small chicken breasts (12oz), cut into 2″ pieces
salt & pepper
1 Tablespoon vegetable oil
2 green onions, chopped
2 cups broccoli florets

1.Prepare rice according to package directions. Meanwhile, combine honey, sesame seeds, soy sauce, and garlic together in a small bowl then set aside. In a separate larger bowl, whisk together egg white and cornstarch until smooth. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat.

2.In a small saucepan, steam broccoli until crisp tender then set aside.

3.Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through. Turn off heat and remove skillet from burner. Add prepared sauce and green onions then toss to combine. Stir in broccoli, then scoop mixture into bowls over cooked rice.

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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Fiesta Lime Chicken

Recipe

1 pound boneless, skinless, chicken breasts (I doubled the recipe for the sauce, because I LOVE a lot of sauce)
1 lime
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon soy sauce
3 green onions, chopped
1 clove garlic, minced
Salt & pepper
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Preheat oven to 400 degrees. (Or, you could grill!) In a medium bowl, combine zest
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and juice of lime,
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olive oil, Dijon mustard,
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soy sauce, green onion,
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garlic,
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and a dash of salt and pepper. Mix thoroughly.
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Place chicken breasts into plastic bag and cover with lime mixture. (I just did mine in a medium Bowl)
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Allow to marinate for one hour. Lay into glass 9×13 baking dish and bake for 35 minutes or until a meat thermometer reaches 165 degrees.
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Here is that recipe again:

1 pound boneless, skinless, chicken breasts
1 lime
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon soy sauce
3 green onions, chopped
1 clove garlic, minced
Salt & pepper

Preheat oven to 400 degrees. (Or, you could grill!) In a medium bowl, combine zest and juice of lime, olive oil, Dijon mustard, soy sauce, green onion, garlic, and a dash of salt and pepper. Mix thoroughly.

Place chicken breasts into plastic bag and cover with lime mixture.

Allow to marinate for one hour. Lay into glass 9×13 baking dish and bake for 35 minutes or until a meat thermometer reaches 165 degrees.

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.