Katsu Chicken (or Pork)

I grew up with this one, and Jacob gobbled it up when I made it for him. Very easy and filling too. The sauce is a must, but I wouldn't bother with any other kind to drizzle or dip than the Kikkoman Katsu Sauce pictured at the end.

Ingredients:
Boneless skinless chicken tenderloins/breasts or pork- filleted (pound if necessary)
1/2 Cup of Flour
2 Eggs beaten
1 1/2 Cup of Panko (has to be Panko) Bread Crumbs
Oil

Sprinkle salt and pepper on raw meat. Put the four, eggs, and Panko in separate plates (I used bowls). Dip the chicken in the four, then eggs and then generously with Panko. Heat up about 2-4 cm of oil in a pan, then put the breaded chicken in and set to low. Flip over until both sides are brown. Serve with rice. I also like to eat it on top of shredded cabbage.

Japanese Gyoza

My cousin's recipe, sooo good:

1 lb ground pork
½ head cabbage-minced
2 long green onions
1 tbsp minced ginger
1 tsp minced garlic
1 tbsp sesame oil
3-4 Small Mushrooms
Minced Carrots
½ tsp salt
A pinch of pepper
Gyoza wraps- (found in refrigerated produce section)
Chicken Broth

Filling:
Wash the cabbage leaf by leaf, and cut the hard center part out of each leaf. Squeeze all liquid out.
Mince the garlic, green onions, carrots, mushrooms and cabbage.
Place the pork in a bowl. Then add the following ingredients and mix well: sesame oil, green onion, ginger, garlic, mushrooms, carrots, salt and pepper.
Finally, add the cut cabbage and mix well.

Put a spoonful of the filling into each gyoza wrap and then seal the edges with a finger dip of water or egg yolk.
Pour some oil in the bottom of a frying pan and brown both sides of each gyoza on medium or medium-high heat. After they have been browned, pour in a small measure of chicken broth into the pan, cover and simmer. (The vapor will steam the gyoza and cook the pork). Add more broth as needed to make sure the insides are cooked through.
Remove from the pan and serve.

Dipping Sauce:
Mostly Soy Sauce, cap full of rice vinegar, few droplets of chili oil (depending on how spicy you want it.)

Ginger Chicken

1 egg white, beaten
1 Tbsp soy sauce
1 tsp cornstarch
1/8 tsp white pepper (I don't have this so I just use black pepper, I mean, why be racist.)
1 lb. boneless skinless chicken breasts, cut into 1 in pieces

Sauce:
1/2 tsp cornstarch
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 tsp sugar

Stir Fry:
1 Tbsp + 2 tsp peanut oil, divided (I have no idea why you can't use veg or canola oil, you can if you want)
1 med green pepper, julienned
3 green onions cut into 1 in lengths (I used regular onion because my green onion had gone bad. I just used one small onion cut into thin wedges.)
1/2 c. bamboo shoots, finely chopped
2-3 tsp minced fresh gingerroot
1/4 c. slivered almonds (optional, I didn't because I forgot, still delicious)

In a large resealable bag combine the first five ingredients. Seal bag and turn to coat. Refrigerate for 30 min.
For sauce combine ingredients until smooth and set aside.
Drain chicken and discard marinade (I just dumped the whole thing in the frying pan). In large skillet or wok stir fry chicken in 1 Tbsp oil until cooked. Remove and keep warm.
With remaining oil stir fry green pepper and onion for 2 minutes. Add bamboo and ginger and stir fry 3-4 min or until veggies are crisp tender.
Stir sauce mixture and add to pan. Bring to boil and cook and stir for 2 min. or until thickened. Add chicken and het through. Sprinkle with almonds and serve over rice.

Steamed Pork Buns & Asian Salad

Steamed Pork Buns
These were so good! Really fun to make! I served them with an asian salad - recipe below!
I did steam them (and they were fantastic!) but I think baked would be yummy too!


Filling:
1/2 teaspoon five-spice powder (I actually left this totally out)
1 pound pork tenderloin, trimmed ( i used only about 1/2 the meat and the first time I used just a pork chop I had in the freezer and it was super yummy)
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 teaspoon salt

Dough:
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/4 cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
1/4 teaspoon salt
1 1/2 teaspoons baking powder


1. To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes. (Since I haven't used the five-spiced powder I just cooked my pork with a little cooking spray and it was great - oh I thinly sliced it before I cooked it!!)
2. Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
3. To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
5. Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
6. Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
7. Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid. (I don't have a bamboo steamer but I do have a veggie steamer and I just used that - I sprayed my steamer though because they stuck the first time )
8. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.


Asian Salad

Pork (I have used a pork tenderloin or a pork chop)
Teryaki marinade *I like Lawry's Teryaki*
Lettuce
Mandrain Oranges
Almonds
Chow Mein Noodles
Whatever fun asiany toppings you want
Asian Salad Dressing *I love Krafts Light Asian Toasted Sesame

Thinly slice your pork and marinade in Teryaki. Cook pork in the marinade (I just threw it in a frying pan with a little cooking spray). Then just serve your salad like a Taco Salad (all seperatly) and then everyone can add the toppings they want. I love this -- so tastey!!

Sweet and Sour Chicken

This recipe is so so easy and took me almost no time at all. Maybe 15 minutes. It is absolutely delicious too! For the first time EVER Creed raved over the dinner because of this meal. It's so good. Make it! And I stole this picture from the site I found it on.

4 boneless, skinless chicken breasts, cut into cubes (I only used 2 for my family, and it was plenty)
6 T. flour seasoned with 1/2 t. salt and 1/2 t. pepper
1/4 c. olive oil
1/8 c. cornstarch
1 t. salt
1/4 t. pepper
1/4 c. brown sugar
1/4 c. vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 c. pineapple juice (use reserved juice)
1/2 c. chicken broth
1 T. soy sauce
1 red bell pepper, sliced (we also used a green pepper)
1/4 c. onion, sliced
Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes (mine reduced much faster, so I added about 1/2 c. water to make it more saucy). Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!

Lemon Chicken Stir fry

This is pretty quick, easy, and it has lots of vegies. We love it because Valorie will eat it (although she does pick out the broccoli and leave it on her tray). :)

Ingredients:

1 cup fresh broccoli florets
1 cup red bell pepper, chopped
1 medium carrot, coarsely chopped
1 tsp fresh ginger root, peeled and finely chopped (I substitute ground ginger)
3 green onions w/tops, sliced
1 lemon (or a couple tsp lemon juice)
1 lb boneless, skinless chicken breast halves
2 cups water
2 packages (2.8 oz each) baked chicken flavored ramen noodles (I use regular chicken)

Chop bell pepper, carrot and ginger root with food chopper. Slice green onion in 1 inch pieces. Zest whole lemon. Cut chicken into thin strips (I cube it). Heat skillet over medium heat and spray with vegetable oil. Add chicken, stir-fry 3-4 minutes, stirring frequently. Add ginger root, stir-fry 30 sec. Add water, bring to boil. Add noodles, broken in pieces and season packets from noodles. Bring to a boil, reduce heat. Add broccoli and carrot, simmer 3 minutes or until noodles are tender and most of liquid is absorbed. Add bell pepper, green onion, and lemon zest to skillet. Heat through. Drissle with fresh lemon juice. Serve immediately.

Easy Stir Fry

..Sorry for the consecutive posts!

1-2 Boneless Skinless Chicken Breasts, cubed

1 Medium Carrot, thinly sliced

1/2 Onion, chopped big

1 Green Pepper

Optional: Snow peas, Zucchini, Squash, Mushrooms, Cabbage, Broccoli, Green Beans etc.

2 Tablespoons of Soy Sauce

1 Tablespoon Vegetable Oil

Sauce:

2 teaspoons Cornstarch

1/3 Cup Cold Water

2-3 Tablespoons Soy Sauce

1/2 teaspoon of Paprika

1/4 teaspoon of Garlic Powder

1/2 teaspoon Minced Garlic

Put chicken and vegetables in a frying pan/wok with oil and 2 tablespoon of soy sauce. Fry until browned and cooked all the way. In a separate bowl combine sauce. Pour over chicken and vegetables with heat on low until all food is warmly coated with sauce. Serve over rice. We also microwaved a tomato with sprinkled Parmesan cheese as a side.

Zucchini and yellow squash stir fry

So, my sister came in town and I went out of town, and consequently I haven't posted in awhile. Sorry! This is a really easy stir fry and probably most people have a similar recipe, but I love it so I am sharing it anyway. Because my husband kinda made this up as he went along, the measurements aren't exact so feel free to experiment with them.

2-3 Tbsp butter
1 small/medium zucchini (peeled and sliced)
1 small/medum yellow squash (peeled and sliced)*
1 medium onion (sliced)
2 small or 1 large tomatoe (diced)
1 clove garlic, minced (or a couple tsp garlic powder)
salt and pepper to taste
parmesan cheese
1/2 cup shredded mozzarella cheese

In a saute pan, saute zucchini and squash over med-high heat in butter until they begin to soften (appx 4-5 min). Add onion and salt and pepper to taste. Saute appx. 2-3 minutes more. When they look close to done (will beging to look see-through-ish), add the minced garlic (if you use garlic powder, you can add it at any time) and tomatoe-try not to moosh the tomatoes. Cook till done (maybe one more minute), turn off heat, and sprinkle with parmesan cheese and mozarrella. You don't have to add the mozarella, I like it because I am a cheese aholic, but Chris just likes it with parmesan. Also, the butter is approximate. If it all gets absorbed and seems dry, add more. Enjoy :)

*the yellow squash can be yellow zucchini, crookneck, or any other smallish yellow squash that is your favorite. It won't work with big squashes (like banana or speghetti, etc). Also, if the squash (including the zucchini) is larger, you may want to cut it down the middle and take out the seeds for texture. Use the size you will need to feed your family. You don't have to peel them, follow your preference.

Ginger Peanut Chicken Wraps

Peanut Ginger sauce:
1 1/2 T sugar
1 T minced fresh ginger (I used bottled)
3 T lime juice
1 T low sodium soy sauce
1/4 tsp salt
1/4 tsp ground red pepper
1 garlic clove crushed (I normally use garlic powder-about 1-2 tsp)
1/4 cup peanut butter
2 T water

Put everything in a blender or food processor except peanut butter and water and process until smooth. Add peanut butter and water and process until smooth. (My friend that gave me this recipe sometimes uses supermarket peanut dressing instead of making it herself-I haven't tried that but you can if you'd like)

1 cucumber peeled and chopped into chunks
3/4 cup chopped red bell pepper
Cooked cubed or shredded chicken (however much you think your family eats, 1 large breast for us makes about 7 wraps)
Bagged shredded cabbage-coleslaw mix (can use cabbage head, but only takes about 1/3 of the head)
Wheat tortillas (white work too)

Warm tortillas and assemble taco style. Pour sauce over before closing wrap. We also like to use ranch dressing with the peanut dressing. I love these, hopefully you all will too. Enjoy :)