Bang Bang Shrimp

This is one of my new favorite appetizers. But aren't they all?! Because if I am posting it then it's nothing short of delicious aka post worthy.

This appie accompanied the Triple Cheese Mushrooms on Mother's Day when I did nothing but appetizers. They just make me happy. A happy sampling of a little bit of this & a little bit of that. For me, life is a like a buffet of appies, ya never know whatcha gonna get!

These have gained quite the popularity in many restaurants & since shrimp is one of my favorites I knew I had to make them right away. The pan only calls for enough oil to lightly fry the shrimp so don't go thinking of a scary deep fry. This was quite easy & did I mention delicious???!!!!!!!!!!!!!

BANG BANG SHRIMP

{ Printable Recipe Here }

1/2 cup light mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce *
2 teaspoons honey
Kosher salt
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt & freshly ground pepper
1 1/4 pounds large shrimp, peeled & deveined (I like tail on)

M ake the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt & 1 tablespoon water in a large bowl; set aside.

P repare the shrimp: Heat about 2 inches of vegetable oil in a pan. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch & 1 teaspoon each salt & pepper in another shallow bowl.

W orking in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

T oss the shrimp with the prepared sauce.

{ Food for Thought }

I added quite a bit more chili sauce than what's stated above because I felt there was too much mayo. Just start out with what the recipe calls for & then add more chili sauce & honey according to your own taste. Also, use a good Asian style sauce. 

I also worked in batches so I had a master bowl for all the sauce & then used a separate bowl in which I placed a little sauce to coat each batch of freshly fried shrimp. 

You don't want the shrimp drenched in sauce, just lightly but thoroughly coated.

{ Linking Deliciously to Tempt My Tummy Tuesdays }

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And for Wordful Wednesday, here is something beautiful my boy made for his mama at school.

While other moms were 90 years old & cooked canned beans, he was spot on about everything.

{ Linking to Wordful Wednesdays at Seven Clown Circus }

Bourbon Chicken

I am still behind in reciprocating visits from my SITS day so I've minimized my posting until I'm caught up. I do have a special treat on Friday which involves a wine & cheese party for you & an amazing apple gallette. I am excited so make sure to check in.

In other food news, this dish was wonderful served over Jasmine rice, one of my favorites! While it tasted a little different & healthier than the restaurant version, it was delicious. I will make it again but with the addition of some red bell peppers. Quick & easy yet truly satisfying for a weeknight meal. Since I love cooking with alcohol, I was disappointed to see no bourbon in this but feel free to add about 2 tblsp if you're looking for authenticity.

BOURBON CHICKEN

{Printable Recipe}

1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1-2 tblsp olive oil
1 garlic clove, crushed
1/4 tsp dried ground ginger
3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tblsp ketchup
1 tblsp cider vinegar
1/3 cup reduced sodium soy sauce
1 tblsp cornstarch/1 tblsp water mixed (if needed)

Heat oil in a large skillet. Add chicken & cook until lightly browned. Remove chicken from skillet. Add remaining ingredients, heating over medium heat until well mixed and dissolved.

Add chicken and bring to a hard boil.


Reduce heat and simmer for 20 minutes, or until chicken is cooked through. If you prefer a thicker sauce, add the cornstarch/water mixture to reach desired consistency. Serve over hot rice, if desired.

{Food for Thought}

A MUST for me when making this again is to add some red bell peppers. They'll add another dimension to the flavor as well as a crunchy texture, all while enhancing the looks of this dish! Also, you can add 2 tblsp bourbon to the sauce if you prefer.

I lost my source for this recipe, another blog, so if it's yours let me know & I will link you. I have gotten in the habit of emailing recipes to myself so they show up on my iphone, this way I can shop for the ingredients straight from my phone. UPDATED: Thank you, Bake It After All

Whole Chicken in a Crockpot & Asian Inspired Asparagus

I invited my parents over for an easy mid-week dinner before they were heading up North for a few days. I wanted to make an effort without taking up too much time since I work all day. I had a whole chicken in the freezer so I researched putting one in a crockpot & this is what I found. It paired perfectly with Jasmine rice as well as some asparagus I put my own little Asian twist on.

And since I have missed joining Angie at 7 Seven Clown Circus since minimizing posts, I am pimpin' my recipe out to WW. After all, it's still a pic with a whole lotta words. Plus, you're bound to get hungry after hopping around Wordful Wednesday!

It was fall of the bone good!!!!!

WHOLE CHICKEN IN A CROCKPOT

{Printable Recipe}

1 (3 pound) whole chicken, skin removed
1/2 cup chicken broth
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup honey
1 tsp Worcestershire sauce
2 tsp balsamic vinegar
2 tsp lemon juice
1 tsp sesame oil
2 tblsp minced garlic



Remove skin from chicken & empty inner cavity of contents within. Pat chicken dry with a paper towel & and place inside the slow cooker.

In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil & minced garlic. Pour mixture over chicken & cover.

Cook chicken on low setting for 8 hours, or 4 hours on high setting.

ASIAN INSPIRED ASPARAGUS

{Printable Recipe}


2 tsp sesame oil
1 pkg fresh asparagus, tough ends trimmed
1-2 cloves garlic, minced
Ground ginger
2 tblsp soy sauce
1 tsp Chili garlic sauce
A dash or two red pepper flakes (optional)

Heat oil in a pan over medium heat. Add asparagus & toss for a minute or two. Add garlic & cook until fragrant, about 2 minutes. Add the remaining ingredients. If pan becomes dry, just add a little water. As soon as the steam rises, cover asparagus & cook over low heat, tossing occasionally, until it reaches your desired doneness. Tender with a little crisp took about 10-15 minutes over low heat.

{Food for Thought}

This asparagus definitely had a kick to it which is always welcome in my house but omit the red pepper flakes if you don't enjoy the heat.

This deliciousness is linked to:

Tempt My Tummy Tuesdays &

Crockpot Wednesdays &

Wordful Wednesdays &

Feels Like Home

Not So Fat Friday - Moo Shu Style

This little blog o' mine has been more about living & loving than eating lately so it's time to kick it up a notch & get back into the swing of things. I was going to go on & on about how I've been in a funk & now that Tristan's birthday party is over I need to find something else to focus on.

But in an effort to keep things short & savory 'round here, I'll just say it's time. Time to get my soup back on. Ya know?! I'm looking forward to more cookin', cooler weather, invigorating breezes, euphoric runs around the neighborhood & the anticipation of turning 38 & finally, the holidays.

Well, onto the eating ~ I recently tried Moo Shu Pork when family was visiting & we ordered in Chinese, a rarity since I like to make Asian at home minus the MSG. I really enjoyed it so when I came across this healthy recipe for Moo Shoo Vegetables from EatingWell.com I knew I wanted to try it while modifying it a bit. I added shrimp to mine but you can certainly add chicken as well or leave the recipe as is. And I used authentic moo shu wrappers rather than tortillas to keep it authentic. This was delicious & filling & guess what? Healthy a.k.a Not So Fat!!!!!!!

MOO SHU VEGETABLES / SHRIMP / CHICKEN

{Printable Recipe}

3 tsp toasted sesame oil, divided
4 large eggs, lightly beaten
2 tsp minced fresh ginger
2 cloves garlic, minced
1 12-ounce bag broccoli slaw
2 cups mung bean sprouts
1 bunch scallions, sliced, divided
1 tblsp reduced-sodium soy sauce
1 tblsp rice vinegar
2 tblsp hoisin sauce
Asian chili garlic sauce for garnish

Heat 1 tsp oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, about 2 minutes. Remove to a plate. Wipe out pan & heat the remaining 2 tsp oil over medium heat. Add ginger & garlic & cook, stirring, until softened & fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce & vinegar. Stir to combine.

Cover & cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs & hoisin; cook, uncovered, stirring & breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions & remove from the heat.

{FOOD FOR THOUGHT}

• sesame oil need not be toasted
• 3 eggs were enough
• powdered ginger would work well!
• up the garlic to 4 cloves
• original recipe suggested tortillas but it seemed weird to me. Go to your local Chinese take out place as I did & ask for the moo shu wrappers. They were $3 for a pkg of 10.
• didn't use the bean sprouts because the ones in my fridge were too old. maybe next time.
• If using shrimp like I did (about 20) then add in after 2 minutes of cooking the slaw. If using chicken, then cook by itself, keep warm, then add back when adding eggs & hoisin sauce.

For more yummy goodness please visit a new friend of mine at Momtrends!!!!

Asian Shrimp Lettuce Wraps

The last time I was this excited about shrimp was when I came across these. It's not often you have everything in the house for something not only decent but delectable! Well, this past weekend we had a simple BBQ with just burgers, corn on the cob & a favorite Artichoke Dip. But I needed to do a little somethin' somethin' that I could get excited about.  I came across this recipe from Paula Deen but I tweaked it so much I will just write it as my own but link you to the original here.

These were so good as an appetizer that I had them as my main meal this evening for something quick, easy & deliciously satisfying!!!

3 tblsp fresh lime juice
1 tblsp vegetable oil
1 tblsp sesame oil
2 tblsp soy sauce, divided
1 tsp ginger
1-2 tsp garlic powder
1 lb medium shrimp, peeled & deveined (or chicken)
1/2 bell pepper, green or red or orange
1/4 cup onion or scallions
1 tblsp hoisin sauce
1 pkg romaine lettuce, trimmed to make little cups (or Bibb)
Sweet garlic chili sauce for garnish (optional)
Slivered almonds or lightly salted roasted peanuts (optional)

In medium bowl, combine lime juice, 1 tblsp vegetable oil, sesame oil, 1 tblsp soy sauce, ginger & garlic. Add shrimp & marinate in fridge for 30 minutes.

Heat medium skillet with cooking spray. Add bell pepper & onion. Cook for 3 minutes until slightly softened. Add shrimp & marinade & cook for 3 minutes until shrimp are pink. Do not overcook. Take off heat. Stir in 1 tblsp soy sauce & 1 tblsp hoisin sauce.

Using a slotted spoon, spoon a few tblsp into each romaine lettuce cup. Add a little chili sauce & garnish with either slivered almonds or roasted peanuts.

{1st time I made them with some slivered almonds for crunch}

{2nd time was with some roasted peanuts. Both yum}

{My Thoughts}

I bought the already prepared romaine lettuce equivalent to one head of lettuce. I trimmed them even further to make a small cup that fits in the palm of your hands. Use the remaining for salad! Since the shrimp mixture is a wet one, I purposely say to use a slotted spoon to fill your lettuce wraps, but you may want to use a tiny spoon to put just a little of the marinade in your wrap as well. 

{Click Here to Print Recipe}

Visit Lisa at Blessed with Grace for More Tempt My Tummy Tuesdays!!!!!

Honey-Orange Chicken with Sesame Sauce

Hello. It's Not So Fat Fridays. May I take your order? You pickup in 20 minutes.

I kid. And this is definitely healthier than takeout. So light & tasty, it surpassed both mine & Terry's expectations. While I love citrus including oranges, I am not one to jump on citrus-y dishes yet I really enjoyed this. The bonus is I had everything in the house to make it. And just a recommendation - it just wouldn't be the same without the jasmine rice! 

315 calories per serving. Yields 4 servings. 

3/4 cup fresh orange juice
1/3 cup orange blossom or clover honey
1 tsp grated ginger (or ground works fine)
1 tsp garlic
1 tsp orange zest
1 tsp salt
1/8 tsp ground black pepper
4 boneless, skinless chicken breasts
1 tsp vegetable oil
1 tsp toasted sesame oil
1 tsp toasted sesame seeds

Combine juice, honey, ginger, garlic, orange zest, salt & pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes. Heat a large skillet over medium heat until hot; add vegetable oil & swirl to coat. Lift chicken from marinade & let excess drip back into bowl. When oil is hot, add chicken & cook over medium heat 3 minutes per side, or until golden brown.

Add reserved marinade to skillet & boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through & sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices & arrange on a platter. Stir sesame oil into thickened sauce & spoon it over chicken. Sprinkle with sesame seeds. Serve with jasmine rice if desired.

{My Thoughts}

To toast the sesame seeds, just place in a saucepan over medium high heat for 4-5 minutes, moving around frequently so they don't burn. I also used ground ginger rather than fresh & would again. Just use 1/3 the amount when using dried as opposed to fresh.

If you're worried about using the marinade from the chicken as the sauce, just start boiling it in a separate pan while the chicken cooks. I did this for a few minutes prior to adding it to the chicken cooking, just to be safe.

{Click Here to Print Recipe}

So if I asked to take your order, what would you ask me to make?

Roast Pork Fried Rice

With fried rice like this, there's no need to do Chinese takeout!!!! In fact, since I have been cooking more Thai & Asian at home, I can't remember the last time I did takeout. So flavorful & so easy, we just loved this rice. I made it once with no meat & then recently with a leftover pork tenderloin. I marinated the pork tenderloin in an Asian type of marinade before knowing I would be using the leftovers in a fried rice dish. So, it's up to you but I do highly recommend it. 

If you don't use pork, then chicken or shrimp would be just as delicious. Or plain if using as a side dish. Next time it's chicken & shrimp for me!!! I normally don't use the prepared, processed, seasoning products on the market like those pasta helpers etc., but this packet is only 3/4 oz with about 8o calories for the whole dish which yields 5 cups. Not bad at all. And oh so yummy!!!!

ROAST PORK FRIED RICE

Fried Rice Seasoning Mix (in Ethnic section of your grocer)

Meat of your choosing (about 1 to 1 1/2 cups)

2 tblsp oil

3 cups cooked, cold rice

3 green onions (scallions) sliced plus for garnish

2 tsp soy sauce

2 eggs, beaten

1 cup frozen peas, cooked (optional)

In large skillet, heat oil. Stir fry rice & green onions. Add seasoning & soy sauce. Stir fry 1 minute. Push rice to side, add eggs & scramble. Stir into rice. Add peas & meat if desired. Garnish with fresh scallions on top.

{Click Here to Print Recipe}

PORK TENDERLOIN MARINADE

2 tbsp. soy sauce
2 tbsp. Hoisin sauce (Chinese Barbecue Sauce)
2 tbsp. dry sherry
1 tbsp. brown sugar
1 tbsp. oil
1 1/2 tsp. honey
1/2 tsp. garlic powder
1/2 tsp. cinnamon
2 pork tenderloins

Mix together all ingredients. Pour over pork & marinate in refrigerator 6-8 hours. Grill or cook per your preferred method. I roast it in a 500 degree oven for 25-30 minutes. 

{Click Here to Print Recipe}

{My Thoughts}

My only note is to use a non stick pan for this dish. There isn't much oil & the rice sticks. I didn't use a non stick & was scraping the bottom every chance I had. But maybe that lended to the flavor?!

Kung Pao Chicken

This is one of the best stir fries I have ever made. I loved the broccoli slaw in it which is only the 2nd time I have ever used it. If I were at an Asian restaurant & served this dish, I would have been 100% satisfied. The Szechuan makes it very spicy so if you want to use this recipe as a base but with another sauce you could. BUT if you & your man like things spicy & are without the kids one night this would be a true winner. We're still talking about the dish right?

The rice in the pic is some of the best I've tried. I try to stick to whole grain brown but when recipes like this call for a nice white rice, I just love Jasmine or Jasmati. Doesn't have to be organic though, I just grabbed it. I could eat a pot of it plain with my fingers. Not that I have ever done that............

1 lb. boneless skinless chicken, cut into small pieces
1 tbsp. oil
1 (1 lb.) bag broccoli slaw
1 red bell pepper, cut into thin strips
1/2 cup water
1/2 cup spicy Szechuan stir-fry sauce
1 Tbsp. honey

Heat oil in heavy skillet or wok. Add broccoli slaw & stir fry 5 minutes until crisp tender. I like mine a little softer so I cooked it longer. Remove from skillet & set aside.

Add chicken to skillet. Stir fry over medium high heat for about 5 minutes until browned. Add bell pepper & water. Cover & cook for 4 minutes until chicken is tender. Add stir fry sauce, honey & broccoli slaw. Cook & stir for 2-3 minutes until hot. Serve over hot cooked rice. Serves 4.

**********

I am halfway through Eclipse. Lots of stories in this one & I tend to read them over & over. But I am showing restraint. Great weekend but I am feeling a bit in a funk. I'm going to go over comments from the past couple of days & like always, I am sure you're going to put me in a great mood again. Thanks in advance!!!!

Oriental Broccoli Slaw

Pg 377 of Twilight. Oh my. I can't spell out the words of the sounds I make when reading this so I will just say OH MY. They just finished up the thunderstorm baseball game.

Well, onto more deliciousness. I made this as a side dish to the chicken florentine sandwiches on Sunday night. I got it from my sister who got it from a friend & so on. We had it as a leftover side for last night's dinner as well. The balance between sweet & tangy is very satisfying. This is a must try because it's easy on the effort & high on the taste.

Oriental Broccoli Slaw

1 bag broccoli slaw
2 pkgs Oriental Ramen noodles, crushed finely
1 seasoning packet from noodles
1/2 cup sunflower seeds
1 cup oil
1/3 cup red wine vinegar
1/2 cup sugar

Mix broccoli slaw with noodles & sunflower seeds. Mix seasoning packet with oil, vinegar & sugar. Pour over slaw mixture & mix well. Refrigerate for at least 3-4 hours, preferably overnight. If you don't crush the noodles the bigger pieces will not become soft like you want them to.