Cooking Method: Frying
Blistered Shishito and Corn Salad
Shishito peppers have become popular. They are mostly mild, but about one out of ten are spicy, which adds an element of surprise. The person that gets the spicy one will have good luck! This Blistered Shishito and Corn Salad is a flavorful salad to add to your repertoire.
By - Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Fried Cheese Wedges with Everything but the Bagel Seasoning
I will admit that I happen to love Laughing Cow Cheese. I made Fried Cheese Wedges with Everything but the Bagel Seasoning and it was a revelation. Dip them in flour, egg, seasoning, and fry. Serve with crackers.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 6 Servings
Egg Crunch Wrap
This Egg Crunch Wrap will liven up your breakfast or lunch. It uses eggs, sliced tomatoes, baby spinach, provolone cheese, and tortilla chips for the added crunch.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 1 Serving
Maple Bourbon Salmon
This Maple Bourbon Salmon is like something you might get served at a luxurious lodge. It's sweet but perfectly suited to salmon. We finished it with Malden salt which actually gives it a salted caramel vibe and the walnuts give it a nice crunch.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Alice Springs Chicken
Alice Springs Chicken is from Outback Steakhouse.The chicken breast is marinated, grilled and topped with sautéed mushrooms, crisp bacon, melted Monterey Jack, Cheddar cheese and honey mustard sauce. I have never been to an Outback Steakhouse and not sure why you wouldn't order a steak! Apparently, this chicken dish is very popular. The chicken is so tender and juicy!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Pan-Fried Giant Latke with Caramelized Apples and Sour Cream
I happen to love latkes, but making them is a process. This Pan-Fried Giant Latke with Caramelized Apples and Sour Cream is kind of cheating, but it works. You can serve it in slices. I left out the matzo meal. My method of squeezing the water out of the potatoes is using a potato ricer, which is one of my favorite kitchen tools. I also use it for spinach, canned artichoke hearts, etc and it make the best mashed potatoes.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 6 - 8 Servings
Spicy Baby Corn Satay
I've always like canned baby corn, but I mainly use it in stir fries. This Spicy Baby Corn Satay is a new and different idea. This makes a great appetizer. Next time I will try it with a yogurt dipping sauce.
- Prep: 20 mins
- Cook: 10 mins
- Yields: 6 Servings
Korean Ground Beef Rice Bowls
I had some ground beef I needed to use and made these Korean Ground Beef Rice Bowls. I wasn't sure if I was going to like it, but it was seriously good. I happened to have all the ingredients and also made Bibimbap Sauce to drizzle over the top. You could add some cooked broccoli, snap peas, carrots, etc. It's quick to make. This recipe is the cheater version because it uses ground beef, unlike the more traditional Bulgogi.
- Yields: 4 Servings
Eggplant Smothered with Charmoula Marinade
Charmoula is a Moroccan spice blend, is best known as a tart marinade for fish. Here, its fresh taste is a perfect complement to the warm creaminess of eggplant. This dish should be prepared ahead, to give the eggplant time to absorb the charmoula.
- Yields: 4 Servings
Za’atar Chicken Cutlets with Cabbage Salad
I happened to have all the ingredients to make this Za’atar Chicken Cutlets with Cabbage Salad. The Za'atar coating on the chicken is excellent. The leftovers, if there are any, would be great to serve in pita bread with the cabbage salad.
- Prep: 15 mins
- Cook: 20 mins
