I'm a Little Indian Rice

I'm a Little Indian Rice

Serving Size: 2

Cook Time: 20 minutes

4 Tbs Sesame Oil

1 Tbs Ginger, minced

1 Tbs Garlic, minced

1 lb Lean Pork, cubbed

1/2 Cup Onion, chopped

1/2 Red Bellpeper, chopped

1/2 Cup Carrots, chopped round ways then in half

1 Tbs Mild Curry Powder

3 Cups Brown Rice, cooked

1 Can Kidney Beans, rinsed and drained

2 Tbs Soy Sauce

1 Tsp Red Chili Pepper Powder

1/2 Tsp Black Pepper

Step 1: Heat 2 Tbs Oil in skillet over high, add Ginger and Garlic stir-fry for 10 seconds until fragrant.

Step 2:Add Pork stir-fry 2 minutes over medium.

Step 3: Add Onion, Carrots, & Bell Pepper stir-fry 5 minutes.

Step 4: Stir in Curry Powder and stir-fry for 1 minute.

Step 5: Push ingredients in skillet aside, add remaining Oil, then add Rice to skillet and stir-fry for a few minutes, then mix together entire ingredients in the skillet.

Step 6: Add Soy Sauce, Kidney Beans, and Red and Black Pepper and stir-fry until fully heated.

Delicious!!

Sugar & Spice-y Chicken Eggplant

Sugar & Spice-y Chicken Eggplant

Serving Size: 1

Cook Time: 20 min

A very flavorful sweet and spicy stir fry I created with ingredients readily available to me in Korea. I enjoy this best served over brown rice.

Ingredients:

1 Chicken Breast, cubed

2 tbs of Seasame Oil

2 Cloves Garlic, minced

2 tbs Ginger, chopped

1/2 Onion Chopped

1/2 Yellow Bell Pepper, diced up

1 Jappanese Eggplant, diced up

2 tbs Soy Sauce

1/4 cup Chicken Broth

1 tsp Korean Red Chili Powder

1 tsp Brown Sugar

1/2 tsp Black Pepper

1 tbs Oyster Sauce

1/2 Cup Water

Step 1: Mix Soy Sauce, Chicken Broth, Chili Powder, Brown Sugar, Black Pepper, Oyster Sauce and Water in a bowl, set aside.

Step 2: Heat seasame oil in skillet. Add Chicken, lightly sauté for about 2 minutes. Add Onions, Garlic and Ginger, sauté for another 5 minutes over low heat.

Step 3: Add Eggplant, Bell Pepper and Sauce Mixture. Cover and cook over low heat for 15 minutes.

Serve over brown rice!

BBQ Chicken Sliders

BBQ Chicken Sliders & Deviled Eggs

Cook Time: 30 min

Serving Size: 4

3 Chicken Breast

6 Small Buns

6 Slices Pepper Jack Cheese

1 1/2 cup BBQ Sauce

1 tbs Tabasco

1 Onion

6 Hard-boiled Eggs

1/2 cup Diced Onion

2 tbs Dill Relish

4 tbs Mayo

1 tbs Mustard

Salt & Pepper

Cayenne Pepper

Sliders:

Step 1: Place chicken in a pot, add enough water to cover the chicken breasts. Cover with a lid and cook over medium heat for 10-15 minutes. When chicken is done you should be able to flake it into shreds with a fork.

Step 2: Drain most of the water from the chicken but leave a little to help mix the sauce in better. Add the BBQ sauce, Tabasco, and Pepper to taste.

Step 3: Toast buns, set aside. Sauté onions and add to the chicken mixture.

Step 4: Assemble sliders.

Deviled Eggs:

Step 1: Cut boiled eggs sideways and remove the yolk into a bowl. Set aside the rest of the egg.

Step 2: Add the remaining ingredients to the yolk and mix well. If you want the center filling of the egg to be less firm add more mayo.

Step 3: Add the yolk mixture back to the white part of the egg, sprinkle with cayenne pepper!

How did I just get hungry writing this recipe? :)

Creamy Lemon Pepper Pasta

Creamy Lemon Pepper Pasta

Cook Time: 20 min

Serving Size: 2

1 cup Cream

2 tbs Butter

2 tbs Olive Oil

1 Lemon Juiced

1 cup Cherry Tomatoes

1/2 Red Bell Pepper

1/2 Yellow Bell Pepper

4 Garlic Cloves

1/2 Box Pasta

Salt & Pepper

Step 1: Boil water and cook pasta.

Step 2: Mince garlic, then sauté garlic in olive oil over low heat in a skillet.

Step 3: Cut bell peppers into strips and then add to garlic and sauté.

Step 4: Cut tomatoes in half and add to skillet, continue to stir fry over low heat.

Step 5: Add butter and cream to skillet. Cook over low heat until the cream sauce becomes frothy.

Step 6: Add lemon juice and salt and pepper to taste.

Step 7: Drain water from pasta, toss pasta with cream sauce!

Eat!

Peppered Salmon Piccata

Peppered Salmon Piccata Over Garlic Mashed Potatoes!

Cook time: 30 min

Serving Size: 2

2 lbs Fresh Salmon

1 Lemon

4 Garlic Cloves

4 Medium Size Potatoes

1 cup Cream

4 tbs Butter

4 tbs Mayo

Salt & Pepper

Step 1: Peel the potatoes and cut them in half or in quarters depending on their size. Set the potatoes in a pot of water and place them to boil on the stove. Boil until tender.

Step 2: Finely chop the garlic and lightly sauté in a very small amount of butter over low heat. Remove 1 tbs of garlic and set aside.

Step 3: Add cream and 3 tbs of butter to the garlic. Simmer 5 minutes, cream should start to look frothy. Cut the lemon in half and squeeze the lemon juice into the cream mixture. Salt and pepper to taste. Set aside.

Step 4: Salmon, salmon cooks very fast so save this step till the potatoes are done. Chop the salmon into bite size pieces. Heavily pepper the salmon and sauté on low heat for aprox 6 min until fully cooked in a pan coated lightly with olive oil. L

astly squeeze the remaining half of lemon over the salmon.

Step 5: While sauteing the salmon, drain most of the water from the potatoes, leave approx 1/4 cup of water in the pot. Add mayo, 1 tbs of butter, remaining garlic, salt and pepper to taste. Mash/mix together.

Step 6: Quickly reheat the piccata sauce. Put mash pots on plate, then cover with the sauce and top with the salmon.

ENJOY!!!