Vietnamese Lemongrass Chicken| Gà Xào Sả Ớt

Ingredients & Cooking Directions for Lemongrass Chicken

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Estimated servings: 4

Sauce

2 tablespoons fish sauce 

2 tablespoons packed brown sugar

¼ tsp. ground black pepperr

Add sauce ingredients in a small bowl and mix until combined. Set aside.

Cook Chicken

1 pound chicken, skin on, cut into 2-inch pieces

½ teaspoon turmeric

½ teaspoon salt

¼ teaspoon mushroom seasoning

1 tablespoon vegetable oil

3 tablespoon minced lemongrass

2 tablespoons minced garlic

1 teaspoon minced Thai chili

1 large shallot; sliced

2 tablespoons dry white wine

1 teaspoon dried chili flakes (optional)

1.  Add turmeric, salt and mushroom seasoning in a shallow dish and mix to combine. Spread seasonings all over the inside of the dish and coat chicken pieces evenly with the seasonings.

2.  In a large pan, add in oil swirl to coat inside of pan and turn on high heat.

3.  When oil is hot, add chicken skin side down. Cook for 5 minutes or until skin is golden brown, turn chicken to cook on the other side for about 2 minutes or until chicken is fully cooked. Transfer chicken to a plate and turn off heat.

4.  Remove oil left in pan with paper towel reserving about 2 tablespoons of oil.

5.  Turn stove on high heat and add lemongrass, minced chili, shallot and garlic into pan stir frying for about 1 minute or until fragrant.

6.  Add in chicken and toss with aromatics for about 2 minutes to combine with chicken. Then pour in wine and sauce that was made earlier stir frying for about 1 minute with the chicken to coat with sauce.

7.  Turn off heat and sprinkle with chili flakes for extra spice.

Assemble

Cilantro leaves

Cucumber slices

Steamed white rice

Transfer chicken on serving platter, garnish with cilantro and serve with steamed rice and cucumber slices.

Enjoy!

French Toast

Ingredients & Cooking Directions for French Toast

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Estimated servings: 2

2 large eggs

¼ cup milk

2 teaspoons brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 teaspoon vanilla extract

1 ½ tablespoons butter

6 slices thick cut bread (1 inch thick)

Honey or Syrup

Powdered sugar

Strawberries

Blueberries

1.  In a large bowl, add eggs, milk, sugar, cinnamon, nutmeg, salt, and vanilla whisking to combine. Allow this mixture to come to room temperature before dipping the bread.

2.  Turn stove on medium heat and add in butter melting and spreading it all over your pan.

3.  When butter is melted, dip the bread slices for about 5 seconds in the egg mixture coating them on both sides and add them to the pan.

4.  Cook the bread for about 2 minutes on each side until golden brown on both sides.

5.  Transfer toast on plate, sprinkle with powdered sugar and serve with syrup or honey and fresh fruit.

Enjoy!

Best Kale Salad | Kale Salad with Cranberries

Ingredients & Cooking Directions for Kale Salad for Thanksgiving:

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Estimated serving: 4

½ pound kale

6 ounces Brussel sprouts

½ small head radicchio

3 tablespoons pine nuts

¼ cup lemon juice

1 teaspoon lemon zest

¼ cup olive oil

1 teaspoon salt

½ teaspoon pepper

¼ cup dried cranberries

Parmesan cheese

1.       Remove rib from kale and roughly chop leaves.

2.       Remove core from Brussel sprouts and radicchio cutting them into shreds.

3.       Turn stove on medium low heat to toast pine nuts for about 3-4 minutes until lightly golden brown and fragrant.

4.       To make salad dressing, add lemon juice, lemon zest, olive oil, salt and pepper in a measuring cup whisking to combine.

5.       In a bowl, add kale, Brussel sprouts, radicchio and salad dressing tossing vegetables to coat with dressing.

6.       Add pine nuts, cranberry and shave Parmesan cheese on top of salad, tossing ingredients to combine. Serve cold.

Enjoy!

Spicy Fire Chicken with Cheese | Cheese Buldak |치즈불닭

Ingredients & Cooking Directions for Cheese Buldak

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Estimated Servings: 4

Chicken and fire sauce

2 tablespoons sake 

2 tablespoons minced garlic

1 tablespoon minced ginger

½ teaspoon salt 

¼ teaspoon ground pepper 

2 pounds chicken breasts, cut into 1- inch pieces

2 tablespoons Korean hot pepper paste (gochujang) 

½ cup Korean red chili powder (gochugaru) 

1 teaspoon crushed chili pepper 

1 tablespoon soy sauce 

1 tablespoon sugar 

¼ cup honey 

1 teaspoon sesame oil 

2 tablespoons chicken stock 

1 tablespoon vegetable oil 

¼ cup water

1.  In a bowl, add wine, garlic, ginger, salt and pepper mixing to combine.

2.  Add the chicken, coat all the chicken pieces with the marinade, and set aside.

3.  In a separate bowl, add pepper paste, chili powder, crushed chili pepper, soy sauce, sugar, honey, sesame oil, and chicken stock, whisking to combine. Set aside.

4.  In a large non-sick skillet, add vegetable oil swirling to coat. Turn heat on high and add marinated chicken cooking for about 1-2 minutes on each side or until chicken is cooked on all sides.

5.  Pour in the fire sauce and stirring to coat the chicken with sauce.

6.  Add in water, turn heat down to medium low and simmer for 5 minutes.

Assemble

1 tablespoon vegetable oil

1 cup Korean rice cake slices 

2 cups shredded mozzarella  

1 green onion, chopped

½ teaspoon toasted sesame seeds 

1.  Turn stove on medium high heat and add in oil. When oil gets hot, add in rice cakes frying them for 2-3 minutes until lightly golden brown and crispy on both sides.

2.  Add rice cakes to fire chicken, cover with a lid and allow to cook for 10 minutes.

3.  In a heavy pan, preferably cast iron, add one third of the chicken, and then one third of the cheese. Repeat this layering process for the rest of the chicken and cheese.

4.  Preheat oven on 450 degrees Fahrenheit. Place in the oven and bake for about 7-8 minutes or until all the cheese is melted and the top is bubbly.

5.  Carefully remove from the oven and top with green onions and toasted sesame seeds.

Enjoy!