Im going to be serving an assortment of Banh mi for the adults attending my kids bday party. What should I serve on the side? has to be really easy as I’ll have a house full of out of town guests-prefer something prepared night before. Even considering purchasing frozen potstickers and making dipping sauce.
The banh mi IS a pretty filling sandwich. Its heritage is partly French, so it is appropriate for Euro-centric accompaniments. I’d have potato salad or macaroni salad. Not coleslaw since the sandwich has carrot/daikon slaw
It’s undeniable. Banh Mi is the PERFECT sandwich. Rich, savory meat combined with bright and crunchy homemade pickles stuffed into a fluffy baguette; what’s not to love?! We love this version because it requires minimal ingredients but still packs a powerful punch of flavor. Don’t sleep on it, people!
Made this? Let us know how it went in the comment section below!
YIELDS: 2 SERVINGS PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 40 MINS
10 oz. pork tenderloin
6 tbsp. hoisin sauce, divided
6 tbsp. rice wine vinegar, divided
2 garlic cloves, grated
2 tbsp. fish sauce
1 medium carrot, thinly sliced
1 medium daikon radish, thinly sliced
1 tsp. kosher salt
2 tbsp. vegetable oil
12-inch baguette, sliced in half lengthwise
1/4 c. mayonnaise
1/2 c. cilantro leaves and tender stems
Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.
Slice frozen tenderloin as thinly as possible. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined. Let sit at room temperature for 15 minutes.
Toss carrot and daikon with remaining vinegar and salt; let sit at room temperature until ready to use. In a large cast-iron skillet on medium high, heat oil and add marinated pork. Cook without stirring for 4 minutes. Give it a toss and continue to cook 1 minute.
Toast baguette in oven for 10 minutes until golden brown. Spread mayonnaise on bottom half and remaining hoisin sauce on top half. Layer pork, then pickled veggies and cilantro on bottom half. Place on the top half and slice cross wise before serving.
I’ve been creating low carb broccoli dish for years, however typically not with cranberries, since the shop bought ones are filled with sugar. Since I started creating sugar-free dried cranberries recently, it had been time to alter up my broccoli dish instruction and add those in. when one or two experiments, this straightforward broccoli cranberry dish with bacon and walnuts has become a daily at our house.
When I was trying to find ways that to use my new sugar-free dried cranberries, i used to be torn regarding what quite cranberry dish recipes to form. Sweet or savory I’m therefore glad I settled on this broccoli dish with bacon. Give it a attempt. It simply may become a replacement favorite at your house, too. And, if you celebrate Christmas, you’ll love adding its red and inexperienced palette to your vacation table!
Making broccoli bacon dish could be a breeze. mix all the ingredients during a giant bowl, whisk the dressing during a tiny bowl, and blend ’em along. That’s it! This makes a good make-ahead or nightlong dish, and also the flavors get even higher if you refrigerate it for a moment. Healthy olivie dish could be a nice nightlong dish still. There are not any greens to wilt or get slimed, therefore it stores well and is totally fantastic consecutive day.
1 bunch Broccoli (chopped into small florets) 1/4 cup Red onion (sliced) 1/2 cup Sugar-free dried cranberries (or any dried cranberries) 1/2 cup Walnuts (chopped; or pumpkin seeds for nut-free) 1/2 cup Bacon bits (cooked) 1/2 cup Mayonnaise 1 tbsp Olive oil 1 tbsp Lemon juice 1 tsp Orange zest 1/2 tsp Garlic powder 1 1/2 tbsp Sweetener of choice (optional, to taste – preferably powdered or liquid*) 1/2 tsp Poppy seeds (optional) Sea salt (to taste) Black pepper (to taste)
1. Combine the chopped broccoli, red onion, cranberries, walnuts, and bacon bits in a large bowl. 2. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, garlic powder, orange zest, sweetener, and poppy seeds (if using). Adjust sweetener to taste. Season with sea salt and black peper to taste. 3. Stir the dressing into the vegetable mixture. Refrigerate for an hour for better flavor (optional).
Broccoli Cranberry Salad Recipes with Bacon and Walnuts
I’m pretty sure Sushi, all types, are here to stay. It’s not a fad food, we’ve all pretty much incorporated sushi into our dining repertoire. Most of us no longer hear the word “Sushi” and think yuck raw fish!
California rolls seem to be the most popular type of sushi along with Nigiri tpes, that’s the one with a slice of raw fish or boiled shrimp pressed into sushi rice. And many of us still consider sushi a splurge at a sushi restaurant which admittedly can cost a pretty penny. (We’ve spent about $100 just to take the kids and grandkids out to Genki Sushi. That’s what happens when you all get carried away grabbing $3 dishes off the conveyor belt!) But really Sushi is very easy to make at home and doesn’t have to cost you your first born child!
After all what is sushi? It’s seasoned white rice, some type of seafood and or veggie that can be rolled into a sheet of dried seaweed. Easy right? Ok rolled sushi comes out better when rolled with a bamboo mat that one can buy at any asian market for less than $5. But what about making sushi without a mat or sheets of dried seaweed? That would be super easy sushi!
Well recently I came across sushi molds while wandering around Daiso, the Japanese version of a dollar store that recently opened not far from my house. I grabbed all the molds they had, they were just $1.50 (it’s not really a dollar store, it’s more like the $1.50+ store.) Anyway I got the molds (I gave some to my kids) and proceeded to make these Layered Spicy Shrimp Sushi. They’re actually “deconstructed” sushi as my grandson tells me. Best of all they are super easy to make!
Hey don’t worry if you can’t find the molds, you can use an empty can, old school but it works. Your sushi will be round instead of square, but it will work just fine. Just clean an empty can and remove both ends so that you end up with a tube. Place it on a plate and layer your sushi filling into the tube, when done just slip the can off. Be careful as the can edges will be sharp.
Anyway here’s my recipe. I make the rice in my rice cooker, which actually has a setting for sushi rice. But if you don’t have a rice cooker just cook the rice on the stove or however you usually make rice. My recipe makes a lot of Layered Sushi so if you don’t need as much just cut the recipe in half or in thirds.
3 Cups uncooked short grain rice, rinsed well
6 Cups Water (if cooking on the stove) if using a rice cooker follow the cooker’s directions
6 Tbs. Rice Vinegar
3 Tbs. Sugar
3 Tsp. Salt
3 Cups mashed avocado
3 Cups Cucumber diced in small cubes
3 Tbs. Lime Juice
1 1/2 Lbs. Cooked shrimp diced in small cubes
1/3 Cup Mayonnaise
3 Tbs. Sriracha Sauce
Furikaka for garnish
Wasabi Paste for garnish
Sriracha Sauce for garnish
Make rice in rice cooker and let cool
If making rice on stove top:
Bring rice and water to boil in large pot. Reduce heat and cover. Simmer about 20 minutes or until water has been absorbed and rice is tender. Let cool.
Mix Rice Vinegar, Sugar, and salt in a small bowl.
Place cooled cooked rice in a large bowl and gently fluff, you don’t want clumps of rice.
Gently fold vinegar mixture into rice. Set aside.
Mix together mashed avocado, cucumber, lime juice, and salt to taste. Set aside.
Mix together shrimp, mayo, and sriracha sauce. Set aside.
Scoop about 2 Tbl. of Green Layer into mold. Smooth top making sure it’s distributed evenly.
Scoop about 2 Tbs. of Shrimp Layer on top of Green Layer. Smooth top making sure shrimp mixture is evenly distributed.
Scoop about 4 Tbs. Sushi Rice on top of Shrimp Layer. Smooth top making sure rice is evenly distributed. Press rice layer down firmly into the other layers so that the layers will hold together.
Gently unmold and slide into serving dish. If using a can you will have to gently flip your sushi so that the Green layer is on top.
Sprinkle top with Furikake and drizzle with sriracha sauce. Squirt wasabi paste on plate and serve with soy sauce.
If you have extra sushi rice and shrimp no worries make my version of Nigiri Shrimp sushi by forming rice into rectangular cubes.
Butterfly the cooked shrimp and gently press on top of rice cube.
Sprinkle with Furikake.
Drizzle with sriracha and dot with wasabi and voila! You’ve got yummy Nigiri Sushi!
This Grilled Haddock Sandwich makes the proper lunch or dinner and is choked with flavor!
Which means that we’re virtually halfway through March? Time certain is flying’ and that I want it might bog down simply a bit. However I’m thus glad that summer is finally here. And what a stronger thanks to celebrate daddy (and the primary official day of summer.
My daddy loves food. Fish, shrimp, lobster and everything in between, he loves it all. However one dish that he’s significantly keen on is fish. And that i need to say that I’m identical, too. Whether or not it’s salmon, cod, or walleye, I’m not meticulous and am passionate about it all identical. Once I was younger, my family and that i would head to MN each summer and pay per week there. In between fishing, hiking, and swimming, we have a tendency to perpetually manage to catch a number of fish that my daddy would fry up for dinner. And people were a number of the simplest items of fish that I’ve ever had.
But since I’m powerless to catch some cannon fodder for my daddy this weekend, I came up with ensuing best thing! This Grilled Haddock Sandwich makes the proper lunch or dinner and is choked with flavor. It’s straightforward to arrange and nice summer meal to impress daddy with.This Grilled Haddock Sandwich is seasoned with salt, pepper, garlic powder, and paprika. It’s cooked on the grill so lidded with recent lettuce, tomato slices, avocado and a zesty ranch dressing. From begin to end; you’ll have this meal prepared in but twenty minutes. Sounds pretty sensible, right?
And if you don’t wish to use a grill, no problem! The haddock tastes even as sensible as once it’s baked within the kitchen appliance or cooked on the stove. And since I’m victimization solely the freshest fish from Sizzlefish, i do know that I’m creating a meal-time winner.Once you bite into this Grilled Haddock Sandwich, your style buds can thanks. The haddock is utterly seasoned, whereas the recent toppings and ranch salad dressing give the proper bit. It’s a sandwich that you simply will very sink into! It’s additionally excellent for celebrating Father’s Day, the beginning of summer, or any time you’re feeling like you’re within the mood for a few delicious foods.
¼ cup mayonnaise 1 tablespoon dry Ranch dressing mix
Lettuce Tomato slices Avocado slices
1. In a small bowl, combine the mayonnaise and ranch dressing mix. Set aside. 2. Preheat grill. 3. Drizzle one tablespoon of olive oil over each filet. 4. Sprinkle each filet and both sides with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. 5. Using a grill basket, sear the fish on one side for about 5-6 minutes, then flip and cook on the other side for about 5 minutes, or until tender and flaky. 6. Remove from grill. 7. Place one piece of haddock onto each roll. 8. Slather one side with the ranch mayo. 9. Top with lettuce, tomato, and avocado. 10. Serve immediately. 11. Enjoy!
This Grilled Haddock Sandwich makes the proper lunch or dinner and is choked with flavor!
Chicken Potato Salad Recipe is a yummy and luscious main dish or side dish that is perfect for any Filipino occasions like Christmas, New Year’s Eve, fiestas, birthdays and etc. Making a healthy and attractive main course is way too easy with the Filipino Chicken Potato Salad Recipe. Since it is a quick-fix dish that gets done in a matter of time, feel like an expert in your kitchen.
This recipe is ideal if you are planning to have chicken potato salad for lunch. Simply prepare it in the morning and chill in the fridge in time for lunch. This is my version of Chicken Potato Salad (Filipino Style) Recipe, Enjoy.
½ pound chicken breast or thigh meat, skinless, boneless
4 – 6 pcs. large potatoes
3 pcs. hard boiled eggs, peeled, coarsely chopped
1 pc. medium carrot, peeled and diced
1 cup crushed pineapple, canned or fresh
½ cup ham, cubed
¼ cup sweet pickle relish
1 pc. small onion, peeled and diced
1 cup mayonnaise
¼ cup sweetened condensed milk
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Rinse the potatoes well under cold running water.
Place potatoes in a pot and enough water over medium heat, cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite.
Drain potatoes and allow to cool. Peel and cut into 1-inch cubes.
In a pot, add chicken meat and enough water to cover. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred then set aside.
In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. Remove from water and plunge into an ice bath until completely cool. Drain and set aside.
In a large bowl combine the potatoes, chicken, pineapple, eggs, carrots, pickle relish, onions, ,ham, mayonnaise and sweetened condensed milk.
Gently stir together until evenly distributed.
Season with salt and pepper to taste.
Refrigerate for about 30 minutes to allow flavors to meld.