Korean Barbecue Chicken

Korean Barbecue Chicken

Korean Barbecue Chicken

Pin It!

Pin It!

 

 

 

I love Korean barbecue, what’s not to love?  Grilled meat, pickled and fermented veggies…mmmh it’s a veritable umami bomb on a plate.  The fermented veggies alone are enough to get me into the door of a Korean restaurant.  I love banchan, savory sprouts, kimchi, cucumber kimchi, and daikon radish make the heaviness of the barbecued meats lighter.  I remember my first experience eating Korean food.  The week of my wedding my best friend suggested that we go to a Korean bath spa together.  She said it would be a great mini break for me to table the stress of planning a wedding, and at the same time get my skin nice and polished for the wedding.  I happily agreed, we had gone to many a spa together throughout our friendship, so why not make another happy memory with my best friend before I sailed off into wedded bliss, I thought.  The day before our appointments my best friend called to say that something came up at work and she could not join me, but she insisted that I go alone because I needed to destress, so I did.  The spa was unlike any other spa I had ever been to. After checking in, I was led on a guided tour of the steam rooms, jade rooms, and showers.  Everyone within the walls, except for the technicians, was completely naked and Asian.  I stuck out like a sore thumb.   First of all, I wasn’t at all prepared to be completely naked in front of anyone other than a technician. At all the spa’s  that I had ever been to everyone wore something, be it a robe, or bathing suit, but not this spa.  I also was not prepared to leave without having had my body polish.  I had read the Yelp reviews and this place was the best!  I wanted to sparkle and shine at my wedding and the only thing standing in the way of that happening was me getting naked, so I did.  I was sitting in the sauna with three women, and they could sense my unease.  They were so kind, they chatted me up, and when I felt comfortable one of them asked me how I found out about the spa.  I told them and they laughed.  I’m guessing that the spa didn’t get very many non-Asian patrons, which is too bad, nakedness aside, it was a great spa. The spa lacked the more polished elegance of a Burke Williams, but what it lacked in elegance, it made up for it other areas, namely the food area.  After getting my scrub, and detoxing in the sauna, I walked over to the jade rooms, and just beyond that was a bar and the scent coming from the bar was intoxicating.  The bar/restaurant had a full menu of soups with fermented and pickled veggies, JACKPOT! I grabbed a folded robe from a pedestal near the entrance into the bar–you didn’t think they would make us eat naked did you?–and sat down to a deliciously healthy meal.  If only all spa’s included this kind of service.  That was my first experience eating Korean food, and since then I’ve fallen in love with it.  This recipe is my take on chicken Korean barbecue.  I have to say that this chicken is delicious!  Better than the chicken that I’ve had at most restaurants that I’ve been to.  This recipe requires Gochujang–a spicy fermented chili paste. You may need to venture into an Asian market for the Gochujang.  I purchased a jar at my local Whole Foods, they had several varieties of it, I chose a garlic Gochujang.

 

Here’s what you need:

Ingredients:

1lb of boneless skinless organic chicken thighs, cut each thigh into 3 or 4 pieces

1.5 tablespoons of Gochujang

2 teaspoons of sugar–can sub with maple sugar or syrup

1 teaspoon of garlic grated

3 green onions chopped finely both whites and green parts

1 teaspoon of grated ginger

2 teaspoons of sesame oil

1 teaspoon of olive or grapeseed oil

2 tablespoons of soy sauce

sea salt to taste

Directions: Season the chicken with sea salt and set aside.

To a large mixing bowl or medium size bake pan add the remaining ingredients,

combine and mix well,

then toss in the chicken, tossing to coat the chicken completely in the marinade.

Cover with foil and place in the refrigerator for at least an hour.

Remove the chicken from the refrigerator 30 minutes before cooking.  Grill the chicken on a hot grill, 5-7 minutes on each side, serve and enjoy!

 

 

Spice Rubbed Salmon with Lemon Cream Sauce

Spice rubbed Salmon with lemon cream sauce

Spice Rubbed Salmon with Lemon Cream Sauce

I love salmon, especially perfectly cooked salmon. When cooked correctly salmon is moist, tender, and oh so satisfying.  Most recipes for salmon include dill, lemon, garlic or some variation of those three ingredients. I’m a big fan of garlic and lemon, but dill is just not a flavor I’m in love with.  Besides, salmon is not a fragile fish, it can hold up to more bold flavor profiles.This particular salmon recipe is proof of that.

Pin It!

Prep time: 5 minutes

Cook time: 8 minutes

Total time: 15 minutes

Ingredients:

1 lb salmon fillet

1/4 teaspoon of paprika

1/4 teaspoon of granulated garlic

1/4 teaspoon of onion powder

1/4 teaspoon of ground cumin

1/2-1 teaspoon of avocado oil or coconut oil

sea salt & black pepper to taste

Lemon cream sauce (optional)

2 Tablespoons of sour cream –can sub with yogurt

1/4 teaspoon of tabasco

1 tablespoon of lemon juice

sea salt to taste

Directions: Pre-heat oven to 425F. Mix the ingredients for the lemon sauce in a small bowl and set aside. Dry salmon fillet with paper towels, drizzle with oil on both sides, then salt, place on a foil lined bake sheet and set aside. In a small bowl mix together the paprika, garlic, onion, and cumin.

image

Sprinkle the spice mixture over the salmon,

image

Place the salmon in the oven for 8-10 minutes depending on how thick your fillet is.  My fillet was about 1/2 inch thick and it was done in 8 minutes.  Remove from oven, drizzle with lemon sauce and enjoy!

image

Creamy Caesar Salad Dressing

Creamy Caesar Dressing--DIY Caesar Salad Dressing

Creamy Caesar Dressing–DIY Caesar Salad Dressing

My latest obsession is salad.  Crispy and crunchy vegetables with a drizzle of oil, and a splash of citrus or vinegar–what’s not to love?  Salads are a great way to get in a few servings of fresh vegetables in their raw state.  As much as I love salads, they can become a bit boring if you don’t mix things up a bit.  The easiest way to do that is to switch out the vegetables and the dressing.  I often make caesar salads with romaine lettuce, but sometimes I switch out the romaine and replace it with baby kale, or lacinto kale.  It makes for a hearty salad and an especially delicious twist to the standard caesar  salad, we are all used to.  I’ll post the recipe I use for the kale caesar another day, but today, I’m sharing my recipe for my favorite creamy caesar salad dressing.  It’s my go to dressing, when I crave a creamy salad dressing.

Pin It!

Prep time: 10 minutes

Cook time: none

Ingredients:

1 clove of garlic pasted

2 Tablespoons of lemon juice

1/2 teaspoon of worcestershire sauce

1 tablespoon of anchovy paste

2 large egg yolks

1/4 cup grape seed oil

5 teaspoons of olive oil

3/4 cup of freshly grated parmesan cheese

black pepper to taste

Directions:  To a small bowl add the grated garlic and lemon juice, allow to sit for 10 minutes.  If you have a hand mixer like I do, add the lemon garlic mixture, (after it sits for 10 minutes), and the rest of the ingredients to a bowl and mix until the mixture thickens–about 1-2 minutes.

image

Transfer to an air tight container and chill until ready to use.

image

If you don’t have a hand mixer,  whisk worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture.



While whisking, drizzle grape seed oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified.


 Add 3/4 cup Parmesan and pepper to taste; whisk until incorporated:

image

Rosemary, Garlic, & Lemon Pototoes

image

Rosemary, Garlic, and Lemon Potatoes

 

One of my husbands favorite side dishes.  He is a lover of all things potato, so I’m constantly trying to switch up the way that I cook them. The easiest way for me to do that is to switch up the herbs.  In this case fresh is best! The fresh rosemary really makes these potatoes sing! The pungent and earthy flavor of fresh rosemary paired with the lemon and garlic, make for a delicious potato dish!

Pin It!

 

 

Prep time: 5 minutes

Cook time: 10-15 minutes

Ingredients:

4 medium organic potatoes (cubed skin on)

1 Tablespoon of fresh organic rosemary finely chopped

1 teaspoon of garlic finely chopped

1/2 teaspoon of lemon powder (can sub the zest of one small lemon)

4-5 Tablespoons of grape seed oil

Sea salt to taste

Directions: Heat olive oil in a frying pan. Place cubed potatoes in,

image

Cook potatoes until they start to brown, tip, cook for 5 minutes on one side, brown and then flip to the other side to brown.  Once potatoes are brown and fork tender, add the rosemary, lemon powder, and garlic, toss for ten to twenty seconds, just until you can smell the garlic, turn the fire off.

image

Transfer to a plate season with sea salt toss and enjoy!

image

 

If you like these potatoes then you’ll love my recipe for Lemon and Garlic Potatoes! You might also like these Ranch Potatoes!

Roasted Cabbage Wedges with Cider Herb Vinaigrette

Roasted Cabbage Wedges with Cider Herb Vinaigrette

Roasted Cabbage Wedges with Cider Herb Vinaigrette

One of my favorite winter vegetables is cabbage.  I love it in a hearty soup, braised in a crock on the stove, or roasted in the oven. Cabbage seems to be one of those vegetables for me that not matter how I cook it, it’s comforting in every way! This recipe is a favorite of mine, the roasted cabbage alone is awesome, but the vinaigrette really takes it to another level!

Pin It!

 

 

Prep time: 5 minutes

Cook time: 15 minutes

 

Ingredients:

1 small head of cabbage quartered with core intact, so it doesn’t fall apart

3-4 tablespoons of oil

4 cloves of garlic sliced thinly

sea salt and black pepper to taste

Vinaigrette

2 tablespoons of Apple cider vinegar

1 tablespoon of mustard oil

1 tablespoon of finely chopped cilantro

sea salt to taste

 

Directions: Add the ingredients for the vinaigrette to a bowl, mix well and set aside.

image

Pre-heat the oven to 425F.

image

Add the cabbage to a foil lined bake sheet, then drizzle with oil  and season with sea salt and black pepper on both sides. Lastly top with sliced garlic, and place in the oven.

image

Cook  for 10-15 and cabbage takes on some color.  Remove from oven, drizzle each wedge with some of the vinaigrette, serve and enjoy!

 

image

image

If you like this recipe check out my recipes for Indian Spiced Cabbage and Ground Chicken and Cabbage Curry!

Follow and Like me on Facebook: http://www.facebook.com/lazygirldinners

 

Green Bean Chicken

Green beans with Chicken

Green beans with Chicken

We are having a rough week here. Page is finding adjusting to school harder than any of us had hoped. She was fine initially, but has had a delayed reaction to being separated from me.  Yesterday was an especially hard day for us all.  She cried all day at school, and when I picked her up from school my heart just broke.  She looked like she had been crying all day, and the way she fell into my arms…let’s just say that I was reduced to one giant puddle! Needless to say, I never got around to posting my blog yesterday.

A few weeks ago we were out running the last of our Christmas errands, and stopped to eat a Chinese restaurant.  As we browsed the menu, I asked Page what she wanted to eat.  She quickly removed the menu from my hands, took a few seconds and said “I want the green beans mom!”  With her tiny finger she pointed to a picture of a plate of glimmering green beans and said ” I want this one!” Under normal circumstances I would ignore her, and get her what I think she might eat, but she was so confident in her choice that I ordered the green bean chicken for us to share. I’m so glad I did!  I don’t know who enjoyed the dish more, me or Page.  The beans were crisp and fresh, and Page devoured almost all of them!  The moment I tasted this dish, I knew that I had to try to recreate it at home.

Pin It!

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

1 pound of fresh  organic green beans, ends trimmed

1 tablespoon of garlic paste

1 teaspoon of ginger paste

2 tablespoons of soy sauce

3 tablespoons of rice vinegar

1 chicken breast. cubed

sea salt to taste

Directions: Heat the oil, garlic and ginger paste in a saute pan just until the garlic and ginger become fragrant (about 30 seconds).

image

Season the chicken with sea salt and add it to the hot pan.  Toss well, and allow the chicken to cook through about (5-7 minutes).

image

Once chicken has cooked through, add in the soy sauce, rice vinegar and green beans.

image

Cook for an additional 5-7 minutes–the green beans should still be crisp, remove from heat, serve and enjoy!

image

Thai inspired Coconut Soup

 

Thai Coconut Soup

Thai Coconut Soup

 

One of my favorite soups to get when we go out to eat Thai food is Tom Yum soup.  It super easy to make at home, and if you make it vegetarian it’s super quick to make.  I used some of my home made chicken stock as a base for this, but if you’re vegan or vegetarian, you could just as easily use a vegetable stock, and skip the fish sauce.

Pin It!

 

 

 

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

2 cups of crimini mushrooms sliced thinly

2 stalks of lemon grass cut in half

2 inch bulb of ginger sliced thinly

2 cups of cabbage roughly chopped

2 cups of chicken or vegetable stock

1.5 cups of organic coconut milk

2 teaspoons of lime juice– or more if you like

1/4 cup of Fresh cilantro roughly chopped

3-5 tablespoons of Fish sauce–really to taste since fish sauces vary by brand.  I used red boat, and about 5 tablespoons, but I know I couldn’t add that much with other brands that are more salty.  Start with 2 and add more gradually until you’re satisfied.

Chili pepper flakes to taste

Directions:

Add the stock, lemon grass, and ginger to a medium sized sauce pan, and bring to a simmer.  Let cook for  5 minutes so that the stock gets infused with the flavor of the lemon grass and ginger.

image

 

Add in the mushrooms, fish sauce and lime, let cook for 3-4 minutes:

image

 

Add in the cabbage and coconut milk.
image

Allow the soup to cook for another 5 minutes or just until cabbage is nice and tender. Turn off the fire, top with cilantro, and red chili flakes, and enjoy!!!

image