Chinese and Filipino immigrants brought Chicken Sotanghon to the Hawaiian islands. This dish is very similar to its original Chinese counterpart, which is why it’s one of my favorite comfort foods. It’s easy to make and is a great alternative to Chicken Soup when you’re feeling frail or cold. Try it the next time you have a craving for the chicken soup!
Chicken Long Rice is a comfort food that shares a resemblance to Chicken Noodle Soup and Chicken Stew. It’s usually served as a side dish at Hawaiian luaus, and is complemented by steamed white rice. Clear bean thread noodles are used in chicken long rice. They consist of mung bean starch and thin noodles. You can purchase glass noodles in any Asian grocery store. They’re also known as Chinese vermicelli, cellophane noodles or noodle dough.
No summer picnic is complete without these easy sandwiches from 2007’s Best New Chef Gabriel Rucker, the genius behind amazing Portland attractions Le Pigeon, Canard and Little Bird Bistro. Top baguettes are slathered with butter and goat cheese, jewel-toned blueberry Beaujolais jam and salty prosciutto. Wrap these sandwiches in plastic wrap and tuck them into the top of the fridge for the perfect sunny Saturday lunch.
Vinegar, sugar, salt, and onions add a smooth, versatile flavor to this quick and easy cucumber salad recipe. It only takes a few extra minutes of marinating time to soften the flavor of the onion and help the tangy spice infuse every bite of the cucumber. Pair the salad with grilled hot dogs or pork chops in the summer, or create a cool contrast with grilled chicken or poached salmon in the colder months. Feel free to make it a day ahead and keep it in the fridge – the salad only gets spicier and tastier once it sits.
Level: Easy Total: 25 min Prep: 10 min Cook: 15 min Yield: 6 servings
2 pounds ground beef (85-percent lean)
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
3 tablespoons soy sauce
1 teaspoon sugar
6 slices Swiss cheese
1 tablespoon olive oil
8 ounces chopped baby bella or cremini mushrooms
2 teaspoons fresh thyme leaves or 1 teaspoon dried
2 cloves garlic, minced
6 yeasty buns
1. Preheat the grill to medium-high heat.
2. Form the beef into 6 burgers; sprinkle with salt and pepper. To make the glaze, mix together the 3. mustard, soy sauce and sugar in a small bowl.
3. Grill the burgers until desired doneness, 4 to 5 minutes per side for medium rare, brushing the burgers with the glaze about halfway through. A minute before removing the burgers from the grill, top with the cheese.
4. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the mushrooms until beginning to soften, about 5 minutes. Add the thyme and garlic and cook until the mushrooms are soft, about 3 minutes more. Season with salt and pepper.
5.Toast the buns and serve the burgers with the mushroom topping.
Lately I’ve been exploring “fusion” cuisine. Fusion cuisine is exactly what the name suggests, the fusion of cuisines, cooking styles, ingredients, and tastes.
One of the most popular fusion cuisines is called Pacific Rim, it’s the blending of dishes, ingredients, and styles from areas all around the Pacific Ocean. Perfect examples would be Alaskan Salmon with Miso Glaze (Alaska meets Japanese cuisine), Kinilaw Poke (Filipino/Hawaiian ceviche), and Korean Beef Tacos (Korea meets Mexico).
Of course it’s not limited to Pacific Rim, the combinations are endless. Have you tried Mongolian Beef Or Adobo Pizza? Sounds weird I know but trust me they’re really good!
Lately Grilled Sandwich shops are popping up everywhere. They take a humble grilled cheese sandwich, everyone’s favorite comfort food, and have turned it into a variety of amazing sandwiches. Think Lobster Melt, Patty Melt, and Reubens! Or how about a Grilled Caprese Piandina or a Roast Beef and Gruyère Panini?
They all are yummy! What’s not to like? Who can resist a crunchy sandwich filled with gooey stringy cheese?
That’s why I decided to try a my hand at a Korean style grilled sandwich. The sweet spicy beef blends well with the savory saltiness of the melted cheese. Place all this between 2 slices crunchy bread and you’ve got a delicious sandwich!
This sandwich requires a bit more prepping that and average grilled cheese sandwich. The meat filling must be marinated and cooked before building the sandwich. But it is so worth the time. It’s become a family fave. I’m sure it will become a favorite in your family too!
Grilled Bulgogi Sandwiches (Grilled Korean Beef Sandwiches)
2 ribeye or filet mignon steaks - very thinly sliced
2 tbsp soy sauce
2 tbsp gochujang paste
1 small piece of fresh ginger peeled and minced
2 tbsp brown sugar
2 tbsp rice wine or mirin
3 garlic cloves - peeled and minced
½ tsp black pepper
1 grated Asian apple peel on (use a delicious apple if you can’t find the Asian apple)
1 tbsp toasted sesame oil
1 tbsp vegetable oil
1used the bag of varied color peppers from Costco), remove seeds and slice thinly
1jalapeño remove seeds and thinly sliced
8thick slices of bread from a large
loaf I use either the Japanese style or the farmhouse loaf
1 stick salted butter, softened
¼ tsp sesame seeds
2 cups cheddar cheese, grated
1/2 red onion peeled and thinly sliced
3 green onions sliced into thin rounds
3 tbsp mayonnaise, optional
2 tsp sweet chilli sauce , optional
Place steak strips in a bowl and add the soy sauce, gochujang, ginger,sugar, rice wine, 2 of the minced garlic cloves, black pepper, grated apple and sesame oil.
Mix together, cover and allow to marinate for 30minutes (place in the fridge if marinating for longer than that).
Once the steak has finishedmarinating, heat the vegetable oilon a high heat in a large frying pan.
Remove the steak from the bowl and add steak in to heated oil. (Discard marinade)
Fry for 4-5 minutes turning occasionally until and just starting to caramelize (if there’s a lot of liquid in the pan drain and continue to fry the steak). Fry steak until the edges start to get a bit crisp.
Remove the steak from the pan and let rest on a plate.
Add the sliced peppers to the pan and cook for 2-3 minutes until slightly softened. Remove from the pan. Mix with the steak and set aside.
Build the Sandwich
Preheat the sandwich press or large frying pan on a high heat.
Take the slices of bread and spread the softened butter onto one side of each piece.
Place 4 of the pieces of bread, butter-side-down onto a plate.
Divide the cooked steak mixture, sesame seedsand grated cheese between each piece of bread.
Sprinkle on the red onion, jalapenos and springonions.
Spread softened butted on one side of each remaining bread slices.
Place bread slices on top of steak filling. Make sure the buttered side is facing out.
If using a press place the sandwiches on the sandwich press and pull the lid down. (You may have to make sandwiches one or two at a time depending on size of press)
Cook for 3-4 minutes, checking occasionally, until the bread is golden brown and the cheese has melted.
If using a frying pan place sandwiches on heated pan and cook about 3 minutes, press sandwiches down with a spatula or cast iron press.
Once the first side is golden brown flip sandwiches over and cook second side until golden brown and cheese has melted.
While sandwiches are grilling mix together the mayonnaise and remaining minced garlic.
Once sandwiches are grilled remove from pan and open the tops of the grilled sandwiches and drizzle on the garlic mayo and the sweet chili sauce. This step is optional. The sandwiches are great without the toppings.
Slice sandwiches in half and serve.
If you don’t use all the steak mixture or don’t need 4 sandwiches you can store the cooked steak in a sealed container in the fridge for 2-3 days.
To use heat the steak mixture before building the sandwiches. Then grill as above.
Make both the snack tin and the tasty mix that goes inside with just a few easy steps.
I’m pretty sure I got my love for snack food from my dad. My dad always stocks the fridge and pantry with chips and salsa, meat and cheese, or an assortment of nuts. Because there’s always room for a snack! That’s why one of my favorite things to make him for Father’s Day is a delicious snack mix. This sweet and spicy mix is so easy to make you’re going to want to make an extra batch to keep for yourself.
Watch the video and make a batch of this sweet and savory snack mix for all your favorite guys this Father’s Day!
SWEET AND SPICY SNACK MIX RECIPE
adapted from Cooking Light
1/2 cup pecans pieces
1/2 cup unsalted almonds
3 tablespoons brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 teaspoon chopped fresh thyme
1 1/2 tablespoons unsalted butter, melted
2 cups tiny pretzels
2 cup crispy rice cereal squares
2 tablespoons maple syrup
1/4 tsp cayenne, optional
Preheat the oven to 350°. In a small bowl, combine the sugar, half of the thyme, salt, cinnamon, red pepper. Meanwhile, spread the almonds and pecans on a baking sheet and toast in the oven for about 10 minutes. Make sure to use a timer and watch them because nuts burn easily! Once toasted, combine the nuts and butter in a large bowl. Mix them until the butter melts completely. Then stir in the pretzels, rice squares, and syrup.
Add the sugar mixture to the nut mixture. Spread the nut mixture back on the baking sheet and bake for 10 minutes, stirring the mix half way through baking. Take it out of the oven then add the remaining thyme. Cool completely.
Download the printable Father’s Day labels, print them on adhesive paper, and cut them out. Peel and stick them on the lids of the metal tins and fill up with the snack mix. Now they are ready to gifted!
The finishing touch on a handmade gift is always the packaging! Scoop some of the snack mix into a metal tin and add a festive sticker on top. Just print out the free printable label on sticker paper, cut it out, and stick it to the tin lid. It looks so good, he might think you bought it that way. But it can be our little secret. 😉
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