Potsticker Noodle Bowls

Potsticker Noodle Bowl

Potsticker Noodle Bowls

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Potstickers, Pierogies, Gyoza, or simply Dumplings all have one thing in common…… they are pieces of dough stuffed with very tasty fillings and then fried to perfection. Serve them with an awesome dipping sauce and you have a fantastic meal or even a simple appetizer and since my dough making skills are less than stellar I sought out a different way of bringing those awesome flavours together in a dish and so we have Potsticker Noodle Bowls.

Here’s how we do this one.

Shopping list:

  • 8 ounces Rice noodles
  • 2 tablespoons Canola oil
  • 1 1/2 pounds ground Pork
  • 2 Eggs
  • 14 ounce bag Coleslaw
  • 7 green Onions – rough chopped
  • 2 Garlic cloves – minced
  • 1/2 cup Low Sodium Soya sauce
  • 1/4 cup Chicken broth
  • 2 teaspoons Rice vinegar
  • 1 1/2 teaspoons Sambal
  • 2 teaspoons Fish sauce
  • 1/2 teaspoon fresh grated Ginger
  • White pepper to taste

Putting it all together:

  1. Prepare the noodles according to the package instructions.
  2. In a non reactive bowl mix together the soy sauce, chicken broth, rice vinegar, sambal, fish sauce, and ginger and set aside.
  3. In an other non reactive bowl whisk together the eggs and set aside.
  4. Heat the oil in a wok or large skillet and add the pork and the white pepper and stir fry until cooked through.
  5. Add coleslaw and green onions and continue to cook until the coleslaw starts to wilt. Add garlic and stir fry for 30 seconds.
  6. Make a well in the center of the wok or skillet, add eggs and scramble. Toss with the stir fry to combine.
  7. Drain the noodles and add to the wok stir frying for 1 minute.
  8. Add sauce and continue to stir fry until the noodles are tender.
  9. Plate and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit

Sesame Ginger Chicken

Sesame Ginger Chicken

Sesame Ginger Chicken

  • Servings: 4-6
  • Difficulty: Easy
  • Print

I’m always on the look out for better chicken recipes and this is exactly what I was looking for and although I don’t really like Ginger there is not enough in this one to turn me off and since there were NO leftovers I would definitely say it was a hit.

Cooks note: The original recipe calls for cutting the chicken up into pieces however I found that leaving it whole produced a much better crispy skin.

Here is how we do this one.

Shopping list:

Chicken Marinade

  • 2 1/2 pounds boneless skinless Chicken thighs
  • 6 tablespoons Sesame oil
  • 2 1/2 tablespoons Sugar
  • 2 tablespoons Soya sauce
  • 1 teaspoon cracked black Pepper

Stir Fry

  • 1 cup Cornstarch
  • Vegetable oil for frying
  • 2 tablespoons minced Garlic
  • 2 tablespoons minced Ginger
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons Oyster sauce
  • 3 tablespoons Soya sauce
  • 1 1/2 tablespoons Sambal
  • 1 1/2 tablespoons Sweet Chili sauce
  • 2 tablespoons Hot Pepper oil
  • 2 teaspoons Lime juice
  • Black and White Sesame seeds for garnish
  • chopped Scallions for garnish

Putting it all together:

  1. In a large non reactive bowl mix together the marinade ingredients and add the chicken. Cover and refrigerate for 1 hour.
  2. While the chicken is marinating combine the remaining ingredients in a measuring cup, except the sesame seeds, scallions, vegetable oil and cornstarch, and set aside.
  3. Heat about 2 inches of oil in a large pan or a Wok.
  4. Remove the chicken from the marinade and discard the liquid. Evenly coat the chicken in cornstarch shaking off any excess.
  5. Fry the chicken in batches until golden brown and remove to paper towels to drain off the excess oil.
  6. Top with the sesame seeds and scallions and serve over hot rice.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time………

                            Bon Appetit 

Surf N Turf

Surf N Turf

Surf N Turf

  • Servings: 4
  • Difficulty: Easy
  • Print

Surf N Turf is one of those menu items that usually means an 8 – 10 ounce N Y Strip and a 8 ounce Lobster tail that comes with a price tag that crashes the $50.00 mark but it also means most working class people can’t afford it and that includes me so I came up with an alternative in this cost efficient version….. 4 people for less than $50.00.

Cooks note: The skewers are best when done on a grill however if you don’t have one or the weather won’t let you then the oven is perfectly fine.

Here’s how we do this one.

Shopping list:

  • 2 1/2 pounds Sirloin Steak tails – cubed into bite sized pieces.
  • 1 package 31 – 40 Shrimp – peeled, deveigned and tail off.
  • 3 tablespoons Garlic butter
  • 1/4 cup Soya sauce
  • 1/4 Fish sauce
  • 2 tablespoons Sambal
  • 1/8 cup Oyster sauce
  • 2 teaspoons Sugar
  • 4 Scallions – rough chopped for garnish
  • 12 Bamboo skewers 

Putting it all together:

  1. Preheat the oven to 375°
  2. Place the steak pieces into a large non reactive bowl. Mix together the soya sauce, fish sauce, Sambal, oyster sauce and sugar and pour over the steak pieces. Cover and refrigerate.
  3. Soak the skewers for at least 30 mins before using so they don’t burn.
  4. Thread the steak on the skewers and place on a sheet tray. Put in the oven for 20 minutes, turning half way.
  5. While the skewers are cooking quick fry the shrimp in the garlic butter until pink.
  6. Serve as an appetizer or as the main for your favourite side dish.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit

Pad Thai Meatballs

Pad Thai Meatballs

Pad Thai Meatballs

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Fusion in cuisine is the blending of two cultures into one and making it work which I guess is what this recipe really is because it has taken what is considered a traditional Italian dish, Meatballs, and blended it with a traditional Asian dish, Pad Thai, and frankly it works.

Now as a time saver and the fact I was feeling rather under the weather today I used frozen meatballs and that’s okay with me.

Cooks note: At the end of the day this recipe fed 4 Adults and 1 Child for a total of $20.00 which is astounding for anyone’s budget.

Here’s how we do this one.

Shopping list:

  • 2 pounds frozen Pre Cooked meatballs 
  • 1 package Extra Broad Egg Noodles
  • 3 tsps Olive Oil
  • 1/3 cup Water
  • 1/3 Cup Fish sauce
  • 1/4 cup Soya sauce
  • 1/3 cup Brown Sugar
  • 3 tbsp Sambal
  • 2-3 tsp Lime juice
  • 2 tbsp Peanut Butter
  • 4 Garlic cloves – rough chopped
  • Salted Peanuts – crushed for garnish
  • Cilantro – chopped for garnish
  • Scallion greens – chopped for garnish
  • 2 tbsp Cornstarch and 4 tbsp Water   (optional)

Putting it all together:

  1. Heat the oil in a large fry pan and heat the meatballs on medium high.
  2. While the meatballs are heating mix the remaining ingredients, except the peanuts and cilantro, and mix well.
  3. When the meatballs have heated trough add the sauce mix stirring well. If you wish for your sauce to be thicker this is the time to add the slurry of cornstarch and water.
  4. Plate the noodles and top with the meatballs
  5. Garnish with the peanuts, scallions and Cilantro
  6. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit