Tuesday, May 6, 2014

Yakitori - Japanese Grilled Chicken

Yakitori is a simple and DELICIOUS Japanese street food of grilled chicken, served either shio-style (with salt), or tare-style (with a mirin/sake/soy/sugar sauce). Typically, yakitori is made from bite-sized chicken pieces, scallions.
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 2 Tbsp granulated sugar
  • 1 - 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 bunch green onions, white part only, cut into 2" lengths
  1. Combine the soy sauce, mirin, sake & sugar in a small pot; cook over medium heat until reduced by 1/2. Remove from heat and let cool slightly. 
  2. Meanwhile, soak your bamboo skewers in water to prevent them from burning. 
  3. Skewer the chicken and green onions.
  4. Heat up your grill and add the skewers. Sprinkle a small amount of sea salt on each skewer, covering all sides lightly. Grill the skewers for about 10-15 minutes per side over indirect heat or until done.
  5. Once done, dip the skewers into the prepared sauce (or just brush it on), then grill for about 45-60 seconds per side over DIRECT heat, brushing on additional sauce as needed.

Dark Chocolate Peanut Butter No-Bake Cookies

All I have to say about these cookies is.... YUM! They are so addicting, they are the perfect sweetness, and I love the texture. I store them in the fridge, and they sort of have that "Texas Sheet Cake" icing flavor, moist, fudgy and yummy!! They are really quick and easy to make, and would be ideal to make with the kids, they could totally measure things and scoop the batter.
  • 1 stick (1/2 cup) butter
  • 2 cups sugar
  • 1/2 cup milk
  • 4 Tb cocoa powder
  • 1/2 cup peanut butter
  • 2 tsp vanilla
  • 3 cups quick cooking oats
  1. Before you start, rip off a few pieces of wax paper and lay them on the counter. This is where you'll drop the cookies after you make the batter.
  2. So, get a medium saucepan and put the butter, sugar, milk, and cocoa powder into the pan. Heat if over medium heat until it comes to a boil, whisking it to make it smooth. Boil for 1 minute, then remove from the heat
  3. Then, add the vanilla and peanut butter, and whisk until smooth. (I have no idea why the peanut butter looks so disgusting in this photo! It must be the light!!)
  4. Then, add in the oats
  5. Stir the oats into the rest of the stuff. Then, drop the mixture by spoonfuls onto the waxed paper. I used tablespoons, you could use teaspoons if you wanted the cookies smaller....
  6. I put them in a tupperware container with wax paper between the layers of cookies, and stored them in the fridge. They are dwindling quickly. I should have told Wade that they were whole wheat cookies, then he would have left them alone.....

Bacon Ranch Pasta Salad

This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out.
  • 2 cups tri-color rotini pasta (1 16oz box)
  • 2 cups frozen mixed vegetables, thawed (1 16oz package)
  • 1 pkg Ranch dressing mix (3 Tbsp)
  • 1/4 cup cooked, crumbled bacon
  • 1/2 tsp onion powder
  • 1 cup mayonnaise
Read Full Recipe please visit : www.ibelieveicanfry.com

Saturday, May 3, 2014


Yakisoba is a kind of Japanese fried noodle. This is a recipe to make the most common type of yakisoba which is stir-fried with meat and vegetables. Packages of yakisoba kits are often available at Asian grocery stores.
  • 2 Tbsp vegetable oil
  • 2 packages chuka noodles (150g/package)*
  • Salt & pepper
  • 1/4 lb boneless lean pork, sliced thinly
  • 1 clove garlic, minced
  • 1/4 white onion, sliced thinly
  • 1 green bell pepper, cored and sliced thinly
  • 1 small carrot, peeled and sliced thinly into slivers
  • 1 cup roughly chopped cabbage
  • 1 cup mung bean sprouts, blanched for 30 seconds
  • 2 green onions, green parts only, sliced on a bias
  • 4-6 Tbsp yakisoba sauce (store-bought or homemade)
  • Ao-nori, beni-shoga, katsuobushi and/or mayonnaise for garnish
  • *You can also use 2 bricks of ramen noodles, just toss out the salt bombs (seasoning packets).
  • *You can even make your own sauce, by simply combining 2 Tbsp of oyster sauce, 1-2 tsp of soy sauce, and 1 Tbsp of sake or water.* 
  1. Pre-cook the chuka noodles. Bring 10 cups of water to a boil; add the noodles and cook for 3 minutes, stirring to separate the noodles. Drain, rinse with warm water, and drain again. 
  2. Season the pork with salt & pepper. Heat 1 Tbsp of the oil in a lidded pan or skillet over medium heat; add the pork and stir-fry until almost completely cooked. 
  3. Add 1 Tbsp of the oil back to the pan. Add the garlic, onion, bell pepper and carrot; saute and stir-fry until mostly tender, about 3-4 minutes. 
  4. Add the cabbage and bean sprouts; stir-fry for 1 minute.
  5. Add the noodles and pour 1/4 cup water over the noodles. Cover the noodles with a lid and reduce the heat to low. Steam for 2-3 minutes, then uncover the noodles; the water should be almost completely evaporated. 
  6. Add the yakisoba sauce, stir quickly to combine with the meat, noodles & vegetables. Transfer to a service plate. 
  7. Top with the aonori, beni shoga, katsuobushi & mayonnaise if using. 

Chicken Cordon Bleu

This is a good make-ahead dish. You can roll up the chicken breasts and secure a day in advance, then roll in the flour/egg/breadcrumbs right before baking and pop it into the oven.
  • 1 lb chicken cutlets (I had 5)
  • 1/4 cup flour
  • 1 egg, whisked
  • 1 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • salt and pepper
  • about 2 tbsp olive oil, for drizzling
  • 1/3 lb thinly sliced black forest ham
  • 1/3 lb thinly sliced Swiss or Gruyere cheese (or you can do grated cheese instead)
Read Full Recipe please visit : freshdreamer.com

Tuesday, April 22, 2014

Cheeseburger Quesadillas Recipe

A cheeseburger quesadilla makes a great lunch or supper and will quickly become one of your most requested, go-to meals!
  • 1 pound ground beef
  • Worcestershire sauce
  • 1 teaspoon steak seasoning
  • 1 large yellow onion
  • olive oil
  • butter
  • 4 (8-inch) flour tortillas
  • 1 cup lettuce
  • ½ cup shredded cheddar cheese
For the sauce
  • ¼ cup Mayonnaise
  • ¼ cup salsa
  1. Make four hamburger patties from ground beef, depressing the center of each patty to aid in cooking. Place in a skillet over medium heat. Pour a few drops of Worcestershire sauce over hamburger patties and sprinkle with your favorite steak seasoning. Cook until juices run clear when hamburgers are pressed with a turner.
  2. Slice yellow onion into thin slices and place into skillet over medium heat. Drizzle with olive oil and cook until onions have turned lightly brown and are fork tender. Remove from skillet.
  3. Lightly butter skillet or griddle over medium heat. Place one tortilla onto skillet. Cut one hamburger patty in half and place onto one side of the tortilla. Then top with a spoonful of sauce, onions, ¼ of the lettuce, and a little of the shredded cheese. Top with another spoonful of sauce.
  4. Fold remaining half of tortilla over filling and remove from griddle or skillet. Cut in half for serving. Serve warm.

Mini Cherry Cheesecakes

Looks like Cupid got smart this year! These scrumptuous cherry cheesecakes are are baked in a muffin pan, so up to 12 people can enjoy.
  • 1 c. graham cracker crumbs
  • 1 Tbsp. granulated sugar
  • 1 tsp. ground cinnamon 
  • 4 Tbsp. butter, melted
  • 12 oz. (1-1/2 bricks) cream cheese, softened
  • 3/4 c. granulated sugar
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 2 eggs
  • 1 egg yolk
  • 1/2 c. sour cream
  • Homemade or canned cherry pie filling
See full instructions on : www.naomicakes.com

Carbonara with Pan Seared Scallops

This recipe tastes best served VERY fresh, so don't let it sit or Scallops and Pasta dry out quickly . Have ALL your ingredients and pots ready to go to make easy work of this.
  • 12-16 large scallops (3-4 per person)
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • Salt & Pepper
  • 8 slices of thick cut bacon diced (I try to find bacon with less fat, or cut away excess fat)
  • 1 shallot finely sliced
  • 1 clove garlic (leave whole)
  • 4 green onions
  • 2 egg yolks
  • 1/2 cup cream
  • 1 cup parmigiano reggiano grated
  • fresh ground pepper
  • pasta of your choice (I used Linguine, but most recipes use Spaghetti)
See full instructions on : artandthekitchen.com

Salted Caramel Butter Bars

Salted Caramel Butter Bars - these are easily the most popular bars I've made yet. They are pretty easy to make, the most time consuming part is unwrapping all those little caramels!
For the shortbread:
  • 1 lb. salted butter room temp (4 sticks)
  • 1 cup sugar
  • 1 1/2 cups powdered sugar
  • 2 tablespoons vanilla
  • 4 cups all-purpose flour
For the filling:
  • 1 bag (14 oz.) caramel candies, unwrapped
  • 1/3 cup heavy cream
  • 1/2 teaspoon vanilla
  • 1 tablespoon coarse sea salt
  1. Preheat oven to 325°.
  2. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
  3. Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator. Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
  4. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. Once the caramel is melted add in your 1/2 tsp vanilla and stir until combined.
  5. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes. Let cool before cutting into squares.