Korean Style Pork Chops Recipe

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Korean pork chop recipe picture

korean pork chop recipe picture 2

It has been awhile since I put Asian food on the supper menu. I ran across this recipe on my sons blog; Blogchef.net. It looked really good so I decided to give it a try.

This is a simple recipe and fairly quick to put together. The pork chops turn out juicy and tender with a delicious combination of flavors.

The next time you’re in the mood for Asian food give these Korean Style Pork Chops a try; they are really good!

Korean Style Pork Chops Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 4 boneless pork chops
  • 1 tablespoon olive oil
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 4 garlic cloves (minced)
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon Sriracha sauce
Instructions
  1. In a medium size bowl mix together the soy sauce, honey, garlic, sesame oil, ginger, and Sriracha sauce. Work the chops into the mixture, refrigerate, and marinate for 20 minutes.
  2. While chops are marinating preheat oven to 400F.
  3. Remove chops from marinade; reserve the marinade. In a large skillet over medium high heat using the olive oil, cook the chops on one side for 5 minutes. Flip chops and add the marinade to the skillet and continue cooking for an additional 5 minutes. Transfer the skillet to the oven and bake until chops done. (145F.)
  4. Serve hot with sauce over the chops.

 

Teriyaki Chicken for Two

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Teriyaki Chicken for Two recipe picture

Teriyaki Chicken for Two picture 2

This Teriyaki Chicken for Two recipe was adapted from Cooks Country Cooking for two cookbook. I found their procedure for crisping the chicken pretty unique. They weighted the chicken down by placing a large pot on top of the chicken weighted with 2 (14-15- ounce cans of whatever you may have on hand). The chicken browns evenly, and is nice and crisp.

This recipe is quick and simple to prepare and doesn’t require that many ingredients; my wife absolutely loved the sauce.

Teriyaki Chicken for Two
 
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Author:
Recipe type: Cooking for Two
Serves: 2
Ingredients
  • 4 bone-in chicken thighs
  • 1 teaspoon vegetable oil
  • ¼ cup sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • ¼ teaspoon ginger
  • 1 garlic clove (crushed and minced)
  • ¼ teaspoon cornstarch
  • Pinch of red pepper flakes
Instructions
  1. Cover the bottom of a large sauce pan with aluminum foil using enough foil to bring the edges to the top to secure it. Place 2 cans 14 – 15 ounces each inside the pan for weight. (I lightly sprayed the bottom of the aluminum foil with cooking spray).
  2. Trim any excess skin and fat off the chicken and salt and pepper to taste. In a nonstick skillet using the oil over medium high heat place chicken in the skillet skin side down, and then place the weighted pan on top of the chicken. Cook for 10 minutes or until skin is nicely browned and crispy. Flip chicken and continue cooking until chicken reaches an internal temperature of 175F; remove from skillet and set aside on a plate and then remove any fat left in the skillet.
  3. While the chicken is cooking in a bowl whisk together the sugar, soy sauce, mirin, garlic, red pepper flakes, and cornstarch until thoroughly combined. Pour the mixture into the skillet and bring to a simmer and then place the chicken in the skillet skin side up. Cook until sauce thickens and turns glossy, and then turn the chicken in the sauce to evenly coat.
  4. Serve hot.

 

Slow Cooler Thai Pork with Peppers Recipe

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slow cooker thai pork with peppers recipe

It has been raining so much I haven’t had time to get much outdoor work done. There is a little bit of a break in the rain so I decided on this Slow Cooler Thai Pork with Peppers Recipe so I could get some work done while supper is cooking.

This recipe was prepared as written – I thought it was pretty good but the next time I would add the peppers to the pork mixture later in the cooking process so they don’t get over cooked. The original recipe called for red bell peppers, I used yellow, because that is what I had on hand. The red obviously would give the dish a little bit of color.

I you’re looking for a Slow Cooker Asian recipe give this one a try.

Slow Cooler Thai Pork with Peppers Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 cup chicken broth
  • ⅓ cup soy sauce
  • ⅓ cup creamy peanut butter (if you want to add a more nutty texture to the dish use chunky)
  • 3 tablespoons honey
  • 6 cloves garlic (crushed and minced)
  • 2 tablespoons fresh ginger (minced)
  • 1 teaspoon red pepper flakes
  • 2 red bell peppers (sliced into lengths) or what colors you have available.
Instructions
  1. In the slow cooker mix together the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, red pepper flakes until thoroughly combined; add the peppers (I warmed the slow cooker to help combine the honey and peanut butter)
  2. Work the pork chops into the slow cooker mixture.
  3. Cook for 5 -6 hours or until pork is tender. Remove pork from the slow cooker and when cool enough to handle shred with a fork. Add the pork back into the slow cooker and continue cooking until heated through.
  4. Serve over cooked rice

slow cooker thai pork with peppers 2

Adapted from allrecipes.com

Simple Grilled Pineapple Chicken Tenders Recipe

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pineapple chicken tenders recipe

If you’re in the mood to fire up the grill and are looking for a simple recipe these Pineapple Chicken Tenders are really good. The recipe doesn’t require many ingredients and is quick to put together. This is a mildly seasoned recipe so feel free to add to it as you see fit – I prepared the recipe as written.

Simple Grilled Pineapple Chicken Tenders Recipe
 
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Ingredients
  • 1 cup pineapple juice
  • ½ cup packed brown sugar
  • ⅓ cup light soy sauce
  • 2 pounds chicken breast tenderloins or strips (chicken tenders save some time, but it is a lot cheaper to make your own chicken strips out of boneless skinless chicken breasts)
  • Skewers
Instructions
  1. If using wood soak skewers soap them in water for at least 30 minutes, the longer the better.
  2. in a small sauce pan mix together the pineapple juice, brown sugar, and soy sauce. Cook mixture over medium heat just short of a boil; remove from heat and allow mixture to cool enough to handle. Place chicken tenders in a 1 gallon food, grade disposable bag, and pour the sauce mixture over the chicken in the bag. Refrigerate for at least 30 minutes.
  3. Preheat and prepare grill for medium high heat, and lightly oil cooking grates.
  4. Thread the chicken lengthwise through the sewers and grill for 5 minutes on each side or until juices run clear.

pineapple chicken tenders picture 2

Adapted from All Recipes

Chinatown Chicken Recipe

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chinatown chicken recipe

This Chinatown Chicken Recipe is simple, quick, and really good. If you’re pinched for time and are in the mood for Chinese food give this one a try. You can have supper on the table in less than an hour.

Chinatown Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 3-4
Ingredients
  • 1½lbs boneless skinless chicken breasts (cut into 1 inch chunks)
  • 1 cup cornstarch
  • 1 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • ½ teaspoon ground white pepper
  • ½ cup soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • Vegetable oil (for frying)
  • Green onions for garnish green parts only (optional)
Instructions
  1. Preheat deep fryer to 375F.
  2. In a small sauce pan mix together the garlic, ginger, white pepper, soy sauce, brown sugar, vinegar and honey.
  3. Pour the cornstarch into a 1 gallon food grade disposable bag, add the chicken and shake to coat.
  4. Deep fry the chicken until golden brown and done (165F. I did not find there was any need to check the temperature they were done at the golden brown) set aside on paper towels to drain.
  5. While chicken is deep frying bring the sauce to a boil, reduce heat to simmer, and cook until mixture starts to thicken.
  6. Place the chicken in a large bowl, add the sauce, and mix until chicken is well coated; serve hot over rice garnished with green onion slices.

chinatown chicken recipe 2

Adapted from Blogchef.net http://blogchef.net/chinatown-chicken-recipe/

Check out Why You Should Be Eating the Avocado Seed

by Ann Hsu Kaufman at Mode

Chinese Chicken and Vegetables with Rice

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chinese recipe

 

 

We were all in the mood for Chinese food, but because of the distance involved to travel to a Chinese restaurant, eat out were out of the question. So decided on homemade which in my opinion is better anyway; at least I know what’s in it.
This is a simple recipe that is mildly seasoned, doesn’t require a lot of prep- time, and cooks fairly quickly. The recipe calls for 1 cup of cooked rice, I didn’t feel that was enough rice, so I prepared one cup of uncooked rice to go with the stir fry mixture. Pack the rice into a 1 cup mold or bowl to form a mound of rice to serve with the vegetable mixture, or just mix the rice into the sauce.
Give this Chinese Chicken and Vegetables with Rice Recipe a try; it’s really good.

Chinese Chicken and Vegetables with Rice
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 2 boneless skinless chicken breasts (cut into strips or bite size pieces – I used chicken tender strips)
  • 2 tablespoons butter
  • 1 medium onion (sliced)
  • 1 green pepper (sliced lengthwise)
  • 1 cup celery (diced)
  • 1 can sliced water chestnuts (5 ounces)
  • 1 can cream of chicken soup (10.5 ounces)
  • 1 teaspoon salt
  • ¼ teaspoon ginger
  • 2 teaspoons cornstarch
  • 2 tablespoons soy sauce
  • 1 can bean sprouts (14. 5 ounces – drained)
  • 1 package frozen peas (10 ounces)
  • 1 package Chinese noodles (optional)
Instructions
  1. In a large skillet over medium heat using the butter cook chicken until meat turns white and chicken is almost done. Mix in the onion, green pepper, celery, chicken soup, and then mix in the ginger, and salt. Cook covered over medium heat for 10 minutes.
  2. in a small cup mix together the soy sauce and cornstarch until cornstarch is dissolved. Add the peas and bean sprouts into the chicken mixture, mix in the soy sauce, bring mixture to a boil, cover and continue cooking until heated through. (About 3 minutes – don’t overcook vegetables should be crisp tender.)
  3. Serve with rice garnished with Chinese noodles

chinese recipe2

Cashew Chicken with Linguini Recipe

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Cashew Chicken with Linguini Recipe

Everyone was in the mood for Asian food but the closet Chinese restaurant is 30 miles away so we decided it was time for this homemade Cashew Chicken with Linguini Recipe. This dish has a little bit of heat incorporated into it, but it’s not too hot. There is not a lot of prep time involved and it is fairly quick to prepare.
The next time you’re in the mood for Asian food give this Homemade Cashew Chicken with Linguini Recipe a try; enjoy

Cashew Chicken with Linguini Recipe
 
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Author:
Recipe type: Main
Cuisine: Asian
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (cut into bite size pieces)
  • 1 cup cashews (plus extra cashews for garnish – optional)
  • ½ cup green onions (chopped)
  • 1pound uncooked linguini pasta
  • 2 tablespoons vegetable oil
  • Sauce
  • ½ cup hoisin sauce
  • ¼ cup soy sauce
  • ¼ cup sherry wine
  • ⅛ cup red wine vinegar
  • 2 tablespoons chili garlic sauce
  • ¼ cup sugar
  • 5 garlic cloves (crushed and minced)
  • ½ teaspoon crushed red chili flakes
Instructions
  1. In a medium size bowl mix together all the sauce ingredients; set aside.
  2. Cook pasta according to package directions; drain and rinse. While pasta is cooking using the oil in a large skillet or wok cook the chicken until juices run clear and chicken is done; set aside on a plate (165F)(if using a wok you might need to cook the chicken in batches, use extra oil if needed)
  3. Pour the sauce into the now empty skillet or wok and cook over medium heat until heated through. Mix in the chicken and cashews and continue cooking until chicken is heated through. Add the green onion into the sauce and fold the mixture into the linguini.
  4. Serve hot

Adapted from Blogchef.net – click Here to view original recipe

Chinese Fried Rice Recipe

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chinese fried rice recipe picture

This is a great side dish recipe, especially if you have left over rice from another meal. I used fresh cooked rice for this recipe, but from experience it does cook a little better with rice that is precooked and allowed to cool; if you use left over rice break up any large clumps with a spoon before cooking.

Chinese Fried Rice Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1⅓ cups water
  • ¾ cup rice
  • 3 tablespoons canola oil
  • 4 green onions (chopped/ white and green parts)
  • ¼ teaspoon salt
  • 2 carrots (finely chopped)
  • 1 green pepper (finely chopped – about ½ cup)
  • ½ cup frozen peas
  • 1 large egg
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • ¼ cup chopped parsley
Instructions
  1. Mix together the water and rice in a medium sauce pan over high heat. Bring mixture to a boil stirring constantly, cover, reduce heat to simmer, and cook rice until tender and liquid is absorbed. (About 20 minutes)
  2. In a large skillet or wok over medium high heat using the oil, add the rice and cook until lightly browned. Add the green onions, carrots, peppers, peas, and salt; cook until tender – crisp.
  3. Spread the mixture out to form a pocket in the bottom of the skillet, crack the egg into the center and scramble the egg while it cooks. Mix the scrambled egg into the vegetable mixture.
  4. Mix in the soy sauce, sesame oil, and parsley – serve immediately. Enjoy

 

Adapted from Mayo Clinic

Chicken Stir – Fry with Eggplant and Basil Recipe

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Chicken Stir-fry with eggplant and basil recipe

This Chicken Stir – Fry with Eggplant and Basil Recipe seemed like a great recipe to put on the menu before the fresh summertime vegetables become history. This dish is low calorie with a 2 cup serving equaling only 257 calories. This recipe originates from a Mayo Clinic cookbook.
There are a lot of ingredients, so this recipe does take a little time to put together – but the end result is a delicious blend of flavors. I served this dish over white rice, but the addition of the rice is not necessary so I left it out of the recipe.
Take a break on the healthy side and give this Chicken Stir – Fry with Eggplant and Basil Recipe a try; it’s really good.

Chicken Stir – Fry with Eggplant and Basil Recipe
 
Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • ¼ cup coarsely chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • ¾ cup low-sodium chicken broth (divided)
  • 3 green onions (white and green parts - 2 coarsely chopped, and 1 thinly sliced)
  • 2 cloves garlic (crushed and minced)
  • 1 tablespoon peeled and chopped fresh ginger
  • 2 tablespoons extra-virgin olive oil (divided)
  • 1 small eggplant, with peel, diced (about 4 cups – prepare just before using)
  • 1 medium yellow onion (coarsely chopped)
  • 1 small red bell pepper, seeded and cut into julienne
  • 1 small yellow bell pepper, seeded and cut into julienne
  • 1 small orange bell pepper, seeded and cut into julienne
  • 1 pound skinless, boneless chicken breasts cut into strips ½ inch wide and 2 inches long (I used chicken tenders for this and cut them in half crosswise)
  • 2 tablespoons low-sodium soy sauce
  • Salt and pepper
Instructions
  1. Place the basil, mint, chopped green onions, ginger, garlic, and broth into a blender or food processor and process until mixture is well chopped and blended. (Not to a puree)
  2. In a large skillet over medium high heat using 1 tablespoon of olive oil cook the yellow onion, eggplant, and bell peppers to al dente. Remove the vegetable mixture to a bowl, cover to keep warm, and set aside.
  3. Add the other tablespoon of olive oil to the same skillet, pour in the blended spice mixture and cook over medium high heat stirring constantly for 1 minute. Add the chicken and soy sauce and cook until chicken is no longer pink inside. Pour in the other ½ cup of beef broth and bring the mixture to a boil. Return the eggplant mixture to the skillet and cook until heated through; salt and pepper to taste.
  4. Serve Hot garnished with the sliced green onion.

 

Oven Roasted Teriyaki Chicken Recipe

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17298368062_22dfe4dca6_zOven Roasted Teriyaki Chicken recipe

It has been a crazy day – which made it go by really quick. I needed a recipe that is simple and quick to put together. This Oven Roasted Teriyaki Chicken Recipe looked pretty good and didn’t require a lot of ingredients. The recipe called for using Splenda, or sugar, as one of the ingredients so I opted to use the Splenda to cut down on our sugar intake a little bit. I have never found it to be quite as good as sugar, but it does make a close second in my opinion. Anyway, the result was really good, and I had a chicken dinner on the supper table in about an hour.

Oven Roasted Teriyaki Chicken Recipe
 
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Author:
Recipe type: Main
Serves: Makes 8 - 12
Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sugar or granulated sweetener like SPLENDA®
  • ½ cup low sodium soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic (minced)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 8 - 12 skinless chicken thighs (depending on how many you are feeding)
Instructions
  1. Preheat oven to 425F.
  2. In a small glass mix together the cornstarch and water until cornstarch is dissolved. In a small sauce pan over medium heat mix together the sweetener, soy sauce, vinegar, garlic, black pepper and ginger. Stir in the cornstarch mixture and cook until thickened.
  3. Arrange chicken in a lightly greased 13 x 9 casserole dish. Brush the chicken on both sides with the sauce. Bake for 30 minutes; brushing every 10 minutes. Flip the chicken and continue brushing and cooking until chicken is done. (185F.)

Adapted from Allrecipes.com