Cucumber & Sesame Salad


1½ teaspoons white sesame seeds

3 cups very thinly sliced cucumbers
1 cup grape tomatoes, halved


½ cup diced red onion


½ cup carrots, peeled and julienned

1 cup rice wine vinegar

¼ cup water
1 teaspoon sesame seed oil
1 teaspoon kosher salt
2½ teaspoons sugar


Toast the sesame seeds in a dry saute pan


set over medium-low heat until they become golden brown.

In a large bowl, combine the toasted sesame seeds with the remaining ingredients.

Cover and refrigerate the salad for at least two hours (stirring occasionally) before serving.


Chicken Drumsticks with Asian Barbecue Sauce

Have I ever mentioned how much I LOVE to cook? Well I do! I think I have a teeny, tiny obsession! Ah who am I kidding, I am obsessed! My most favorite person to cook for is my Normy:Normy and his coffee I made for his Special day

2nd favorite person to cook for is James:
James brought us home canned Tomatoes!

3rd would have to be my mother and father in law (they eat everything on their plates).
Evelyn and Jim

(I really like sharing pictures of people I love, can you tell?)
Every week I look for recipes to make for the next week. The only thing I hate about food is going to the grocery store. I can NOT stand it! People get in my way, and they are slow. I have my list, my pen (to mark stuff off), and I go in, grab my cart and off I go. So get out of my way! I always avoid the snack/candy isle, and always avoid the soda isle. A little story about me that some people don’t know, when I was a youngin I used to drink 5-6 sodas/pop a day…and I would drink one before I would go to bed, heck there would be one on my nightstand instead of water. Incase I got thirsty in the middle of the night. I’m a mouth breather too. So drinking soda, sleeping, mouth breather leads to 6 crowns later on in life, in my 20’s. So about $4000 later I learned my lesson and now I am afraid to drink soda. We don’t buy it. When we do, I end up drinking it all. A VERY bad habit I picked up when I was younger. I am a soda-holic…So I try to avoid it as much as I can…

So back to slow people in the store getting in my way. Can’t stand it! Me and slow, don’t go…So lately I have been getting up early to get to the store right when they open, to avoid slowness. For me that takes a LOT as I am NOT a morning person (at all). Poor Normy says I wake violently. He has learned when waking me early to ONLY, ever say three words, Coffee is ready! I take my coffee one way and that is the Normy way. Have you ever had Normy coffee? Well let me tell you, it’s better than Starbucks! (Ugh so over Starbucks), or any other coffee! I used to not like coffee, until I met Normy. He uses a french press and sometimes he adds cloves and cinnamon…mmmmmmm. Of course I LOVE cream in my coffee. HAS to be Hazelnut, if not then french Vanilla…But its a cup of heaven, the way he makes it. Turns my frown upside down! As soon as I take that first sip the world stops and I am one happy Jamie…

I made this recipe and Normy REALLY liked it (Don’t tell him, I told you) he ate 4 of these drumsticks and all he kept saying to me was OMG these are so good!

2 tablespoons vegetable oil
1 teaspoon Chinese five-spice powder
16 chicken drumsticks (3 pounds)
Salt and freshly ground pepper
3/4 cup hoisin sauce
1/4 cup sweet Asian chile sauce or hot pepper jelly (I used Sriracha)
1/4 cup unseasoned rice vinegar
1/4 cup chicken stock or broth
2 tablespoons minced fresh ginger
2 large garlic cloves
1 teaspoon toasted sesame oil
1 cup toasted sesame seeds

1.Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet.
Roast for about 35 minutes, turning twice, until cooked.
2.Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 minutes.
3.Transfer the chicken to a bowl and toss with the sauce, until completely coated.
Chicken Drumsticks with Asian Barbecue Sauce
Chicken Drumsticks with Asian Barbecue Sauce
4.Preheat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.
5.Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat; serve.

Chicken Drumsticks with Asian Barbecue Sauce
Chicken Drumsticks with Asian Barbecue Sauce

Dinner is served:

Thai Grilled Chicken with Cilantro Dipping Sauce

I have been on a Thai kick lately, let me tell you! Do you see a theme with the last few recipes posted? All Thai!


  1. 2 jalapeño peppers, seeds and ribs removed
  2. 4 cloves garlic, 2 smashed, 2 minced
  3. 1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
  4. 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
  5. 1 tablespoon cooking oil
  6. 1 teaspoon Asian sesame oil
  7. 1/2 teaspoon salt
  8. 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  9. 6 tablespoons rice-wine vinegar
  10. 1 tablespoon sugar
  11. 1/4 teaspoon dried red-pepper flakes
  12. 1 1/2 tablespoons water
  1. Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.


  1. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
  2. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.

P. F. Chang’s China Bistro Shrimp Dumplings

I found this new website for Recipes: It’s Pretty awesome! I found the Recipe I am about to share with you and I also found P. F. Chang’s Chicken Lettuce Wraps Recipe on there, and Tilapia Parmesan Recipe as well…3 recipes that I would recommend to anyone especially the Lettuce wraps, and the Dumplings were pretty darn good too!

1 (12 ounce) package wonton wrappers


  • 1 lb peeled and deveined medium shrimp, washed and dried
  • 2 tablespoons minced fine carrots
  • 2 tablespoons minced fine green onions
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon sesame oil



  • 1 cup soy sauce
  • 1 ounce white vinegar
  • 1/2 teaspoon chili paste (I used Sriracha sauce)
  • 1 ounce sugar
  • 1/2 teaspoon minced fresh ginger
  • sesame oil
  • 1 cup water
  • 1 tablespoon cilantro leaf

 Take ½ lb.of shrimp and mince fine in a food processor.

Take the other ½ lb.and dice small.

Combine rest of ingredients.

With a small spoon, place about ½ oz.of mixture into wonton wrapper.

Moisten outside edge. Fold corner to corner (opposite and seal). Top should look like cross. Place on a plate covered in refrigerator until ready to serve.

Combine sauce ingredients and mix very well.

Prepare garnishes.

Fill soup pot with water. Bring water to a boil, then down to slight boil.

Line bottom of Chinese steamer with light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 7-10 minutes. Dumplings should be firm with internal temperature of 160 degrees.

Serve in steamer or on plate. Place 2 oz. of sauce in small bowl for dipping.

Marinated Flat Iron Steak

I found this Recipe and instead of flank steak I used Flat Iron Steak. It’s a cheaper cut of meat and (to me) tastes just as good as Flank.

1/2 cup soy sauce
1/2 cup cooking sherry
3 tablespoons honey
2 tablespoons sesame oil
2 heaping tablespoons minced ginger
3 to 5 cloves minced garlic
1/2 teaspoons red pepper flakes

1 flat iron steak

Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours. (I refrigerated mine over night)

Remove the steak from the marinade and place on a plate while you heat up the grill pan. Make sure to turn on your overhead exhaust fan as the cooking process can be quite smoky. When the pan is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1 ½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1 ½ minutes.

Now flip it to the other side. Cook using the same method on the other side, cooking for 1 1/2 minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.

When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it.

Controversial Optional Sauce: Before grilling the flank steak, strain the marinade into a small saucepan. Discard what stays in the sieve. Add ½ cup of water to the marinade. Boil the marinade while heating the grill for the meat AND add an additional 10 minutes. The point of boiling, obviously, is to take away any risk of bacteria from the marinade. Also, by boiling for ten to fifteen minutes, the sauce will reduce and slightly thicken. Then just spoon a little into a dish and use it as a dipping sauce for the meat.

Teriyaki Salmon


  • 1/4 cup teriyaki sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon fresh ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 pound salmon filet, cut into two filets

In a bowl combine the teriyaki sauce, sesame oil, ginger and garlic. Spoon Sauce over salmon, Let sit for 10 minutes. Wrap Salmon in Foil and cook on grill for 10-15 minutes, until cooked.

Pork and Stir-Fried Vegetables with Spicy Asian Sauce


  • 1  teaspoon  canola oil
  • 1/4  cup  hoisin sauce
  • 1/4  cup  ketchup
  • 1  teaspoon  low-sodium soy sauce
  • 1/2  teaspoon  bottled minced garlic
  • 1/8  to 1/4 teaspoon ground red pepper
  • 1  (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces
  • 1  teaspoon  black pepper
  • 1/4  teaspoon  salt
  • 2  teaspoons  dark sesame oil
  • 1  cup  presliced zucchini
  • 1  cup  presliced red bell pepper
  • 1  teaspoon  bottled ground fresh ginger (such as Spice World)
  • 1/2  cup  chopped green onions
  • 1  teaspoon  toasted sesame seeds

Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.