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Korean Chicken Stir Fry and Zucchini Pancakes

Apologies for not posting sooner, but Internet was down here. Back in action with 2 great Korean recipes! First tried these pancakes at Korean Grill and Ice Cream and they were an awesome appetizer. To upgrade the pancakes to a dinner, I have prepared the Korean Chicken Stir Fry.

 

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Hobak Buchim (Zucchini Pancakes)

Ingredients

  • 1 medium zucchini about 8 ounces
  • 1/2 teaspoon salt
  • 1/4 medium sweet onion thinly sliced
  • 2 green hot chili peppers thinly sliced
  • 1/2 cup buchim garu (Korean savory pancake mix) or flour (see note)
  • 1 large egg (omit for a vegan version and add some water)
  • vegetable or canola oil for frying

Dipping Sauce:

  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • pinch of black pepper
  • pinch gochutgaru (red chili pepper flakes)
  • OPTIONAL baby shrimp and chopped green onions

Instructions

Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside.

Add the egg and pancake mix (or flour) to the bowl with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidy after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).

Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce the heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.

Notes

Use 5 tablespoons all purpose flour with 3 tablespoons cornstarch if available.

This recipe makes 6 to 8 3-inch round pancakes, or two large pancakes.

Korean Chicken Stir Fry

INGREDIENTS

  • 2 lbs chicken breasts boneless and skinless, cut into 1-inch pieces
  • 1 large egg beaten
  • 1/2 cup cornstarch
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste

Korean Sauce

  • 3 tbsp butter unsalted
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1/4 cup honey
  • 2 tbsp soy sauce low sodium
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp. Red curry paste or sambal oelek

Garnish

green onions        toasted sesame seeds             red chilis sliced

INSTRUCTIONS

Toss the chicken pieces through the egg first, then dredge through cornstarch.

In a large bowl whisk together all the sauce ingredients. Set aside.

Add about 3 inches of oil to a heavy bottom pan and heat to 375 °F.

Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.

Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.

Serve garnished with green onions, toasted sesame seeds and red chilis.

Beef Liver with Bacon and Caramelized Onions

First off, I am not including a picture of the finished dish this time? Why? Because it is liver and onions and just the thought of it puts many people off…LOL. BUT… if you love liver and onions you will really like this recipe from Pinterest.

I usually do mine without flour as I am a purist with liver. This recipe was intriguing because it soaked the liver in milk before cooking, supposedly to reduce the strong flavor some people dislike. Let me tell you that this was awesome and my new goto recipe for liver and onions. Here goes…

Beef Liver with Bacon and Caramelized Onions

First, cut the liver into strips and soak them in milk to remove any bitterness.

If you’re following a low-carb diet, you may choose to eliminate the onions for an even lower carb count,but hey… why would you?

  • 1/2 cup milk
  • 1-pound beef liver cut into strips
  • 3 large onions sliced
  • 4 slices bacon
  • 5 tablespoons butter divided
  • Salt to taste
  1. Add milk to a shallow bowl. Soak liver in the milk for about 20 minutes to remove any bitterness.
  2. Meanwhile, cook your bacon in a large skillet. Drain on paper towels and cut into 1/2″ chunks. Set aside.
  3. Reserve 1 1/2 tablespoons of bacon grease and add 2 tablespoons of the butter to the bacon grease in the same skillet.

Add onions and cook over a medium heat stirring occasionally until caramelized, about 25 minutes. Remove onions to a dish, sprinkle with salt and set aside.

  1. Pat liver dry and discard the milk.

Return skillet to high heat and add the remaining 3 tablespoons of butter to the pan. When the butter foam subsides, the butter is hot enough.

 Arrange the liver in the pan being certain not to crowd the pan. I worked in two batches. Sauté for 3 minutes regulating the heat so that the butter remains hot, but does not burn. Turn liver over and sauté about 2 minutes more. The inside meat should still be pink.

  1. Serve liver topped with onion and bacon.

Penne alla Vodka

No doubt you have had this dish at any one of thousands of Italian restaurants around the world. It really is quite simple once you have prepared the sauce. You can use canned tomatoes, but in this case I used 2 larger fresh tomatoes, NOT plum. I simply chopped them up. One thing of note – do NOT use more than 3 – 4 tablespoons of vodka, as it will leave the dish bitter…

Penne Vodka

Penne alla Vodka

Ingredients

  • 28 oz. whole plum tomatoes, undrained OR 2 large fresh tomatoes, chopped
  • 3 Tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1 Tablespoon fresh basil, roughly chopped
  • 3-4 Tablespoons vodka
  • 1 teaspoon red pepper flakes
  • ¾ cup heavy cream
  • 2 Tablespoons cold butter
  • Salt/Pepper, to taste
  • 1 lb. Penne
  • Fresh parsley, roughly chopped
  • ¼ cup Parmesan cheese, finely grated

Instructions

Puree the tomatoes in a blender, food mill, or an immersion blender and set aside. You can decide how chunky or uniform you’d like the tomatoes to be. I simply chopped them up!

Heat the olive oil in a large pot over medium heat. Add the thinly sliced garlic and the basil. Cook for 1-2 minutes, until fragrant and softened.

Turn off the heat.

Add the vodka to the pan and let it sizzle. Turn the heat back to medium and reduce the vodka until there is about a Tablespoon left.

Add the pureed tomatoes and let it simmer for 45 minutes or so, allowing it to reduce and become quite thick.

During the last 12 minutes or so, cook the penne according to package instructions. For saucier pasta, use ¾ lb. instead of the full pound. Reserve 1/4 cup pasta water.

Add the heavy cream and the red pepper flakes to the sauce.

Add 2 Tablespoons cold butter to the sauce, along with 1/4 cup pasta water. Stir to combine.

Season with salt/pepper if desired.

Add in the drained pasta.

Garnish with roughly chopped parsley and Parmesan cheese and serve!

 

 

Steak Bites with Creamy Blue Cheese Sauce

Got the urge to BBQ already and realize that the BBQ is probably dirty from its last use, who knows when in this weather? Treat yourself to this recipe from The Spicy Apron (Pinterest).  While it calls for putting the steak on skewers, I modified it and used my frying pan.  With the blue cheese sauce, it was awesome! Throw a salad or bake a potato and you have a complete easy meal! Photo is from The Spicy Apron, since I forgot to take a photo when I made this.

Steak-Bites-Platter-Vertical

 

Steak Bites with Creamy Blue Cheese

Ingredients

  • 2 Pounds Sirloin Cut into 1-inch pieces
  • 2 Teaspoons Kosher Salt Can use Seasoned Salt
  • 2 Teaspoons Fresh Pepper
  • 4 Ounces Cream Cheese Room Temperature
  • 4 Ounces Heavy Cream
  • 2 Tablespoons butter
  • 4 Ounces Crumbled Blue Cheese
  • 2 green onions Sliced crosswise (green parts)

Instructions

  1. Put 6-8 pieces of the beef on each skewer. Liberally salt and pepper all sides of the meat. Heat grill on high. Place skewers on hot grill and sear on each side, 1-2 minutes per side. Remove from heat and cover with foil. OR…
  2. Heat a frying pan over medium heat and place the steak bites in until slightly golden, choosing how well you want them done. Well…definitely NOT!
  3. Combine cream cheese, cream, and butter in a small saucepan. Heat over medium low heat until heated through. Stir well to combine. Remove from heat and add crumbled blue cheese. Drizzle over cooked beef skewers or in a small dish on the side for dipping. Top with sliced green onions.

Fried Cabbage with Bacon, Onions and Garlic

Looking for a great Easter side dish? Buy that half head of cabbage and start frying. This is an excellent side and you can substitute turkey bacon if you prefer. It reheats beautifully.

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Fried Cabbage with Bacon, Onions and Garlic

Serves 4

  • 6 rashers of streaky bacon
  • 1 large brown onion, peeled and diced
  • 2 fat cloves of garlic, peeled and minced
  • 1 medium head of white cabbage, trimmed, cored and sliced
  • 1 medium carrot, peeled and chopped
  • The following to taste:
  • salt, black pepper, onion and garlic powder, paprika
  • a knob of butter (optional)
  • dill weed (to taste)

Heat a skillet and then cook the bacon rashers over medium heat until just crisp. remove and set aside on paper kitchen towelling to drain. Crumble and keep warm.

Add the onion to the bacon drippings. (Over here our bacon is very lean so there wasn’t many. If you find that is the case, add a small splash of olive or rapeseed oil.) 

Cook, stirring to soften. when it begins to caramelize somewhat add the garlic.  Cook and stir until fragrant. Add the diced carrot.

 Add the cabbage.  Cook, tossing and stirring, until the cabbage begins to soften.  Season to taste with the seasonings. 

Add 60ml (1/4 cup) of water and cover. Cook and steam over low heat until the cabbage has softened. Stir in the bacon crumbles.  Taste and adjust seasoning as required. If desired stir in a knob of butter. Serve hot.

Cauliflower Jalapeno Mac n Cheese

Who doesn’t like macaroni and cheese, whether it be Canada’s KD (Kraft Dinner) or any number of restaurant style macaroni and cheese dishes? One of our fav restaurants in Merida, Yucatan – Merci, does a wonderful macaroni and cheese with jumbo shrimp! What’s not to love about that? Of course, when you do KETO, you avoid pasta, But, since we are now only KC (Keto conscious) we have a little leeway. Don’t tell your family it is KETO. They do not need to know. This is undoubtedly a new fav recipe, with a touch of jalapeno (optional).

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KETO Cauliflower Jalapeno Mac n Cheese with Bacon

Ingredients (Vegans, omit bacon)

  • 1 large head cauliflower cut into small bites
  • 8 ounces cream cheese softened
  • 1 1/2 cups shredded cheddar cheese I use a cheddar blend
  • 1/2 cup heavy cream
  • 5 strips of uncured bacon cooked and crumbled (bacon grease reserved)*
  • 3 teaspoons bacon grease melted
  • 2 jalapeño peppers minced (see notes)
  • 2 tablespoons grass-fed butter
  • 1-2 tablespoons hot water
  • salt and pepper to taste
  • Optional: fresh cilantro for garnish

Instructions

  1. Add the cauliflower florets to a microwave safe bowl with a plate (or paper plate) on top Microwave for 7-8 minutes or until slightly tender (or your desired texture). You can steam it instead, if you don’t have or want to use a microwave, but I wouldn’t boil it, it might be too watery.
  2. While the cauliflower is cooking, heat a saucepan over medium. Add in the butter and bacon grease, then sauté the jalapeño peppers until tender, should take just about 2-3 minutes. Add in the cream cheese and stir until melted. Add the remaining ingredients and still until well combined and all the cheese has melted.
  3. Add in 1-2 tablespoons of hot water if needed, to reach your desired consistency.
  4. Once the cauliflower is cooked through, you don’t need to drain it or pat it dry. The small amount of moisture will be perfect with this sauce, which as I mentioned, is on the thicker side. Pour cauliflower in the skillet and mix well to coat each piece, then serve.
  5. Optional: Garnish with fresh cilantro and/or crumbled bacon.
  6. Store leftovers in the fridge for a few days. It reheats beautifully in the microwave or stovetop.

Notes

The amount of jalapeño pepper that you use is entirely up to you, and will depend personal preference. I would recommend using 2 jalapeño peppers for a mild to medium level of heat and flavor. If you’re like me and love a spicy kick and a stronger jalapeño flavor, you’ll want to use a bit more.

 

Seared Scallops in a Cajun Mustard Cream Sauce

Just in time for News Year’s Eve! As a change this year I decided to have Oysters Rockefeller in place of the usual escargots. Alas, they were impossible to find as fresh and on second thought I did not want to have to shuck them. Third choice was either mussels or scallops. NO mussels to be found. I had to settle on frozen scallops. This recipe from Closet Cooking was not only simple, but really awesome with the mustard sauce. Since I neglected to take a photo, this is the photo which accompanied the recipe.

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It was perfect with the broiled asparagus AND very perfect with the leftover mustard sauce, so much so that |I had an idea for using this sauce on Eggs Benedict some time.

Let me know if you try it! It made a great and simple romantic dinner for two.

Seared Scallops in a Cajun Mustard Cream Sauce

Prep Time:5 minutes Cook Time:10 minutes

Total Time:15 minutes Servings: 2

  • 1-pound sea scallops (about 1 inch thick) I used ten scallops
  • 2 teaspoons Cajun seasoning
  • 1/2 tablespoon butter
  • 1/2 tablespoon oil
  • 1 clove garlic, chopped
  • 1/2 cup heavy/whipping cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Cajun mustard (or grainy mustard)
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1 tablespoon parsley, chopped
  1. Pat the scallops dry and press on the Cajun seasoning.
  2. Met the butter into the oil in a pan over medium-high heat, add the scallops and sear until lightly golden brown, about 1-2 minutes per side, before setting aside.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the heavy cream, mustards and lemon juice, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 2-3 minutes.
  5. Season the sauce with salt and pepper to taste and serve the scallops in the sauce garnished with the chopped parsley.

Option: Replace the butter and oil with bacon grease or butter yet, start by cooking 4 strips bacon, use the grease to cook the scallops in and sprinkle the crumbled bacon onto the scallops just before serving!

Option: Add 1/4 cup chicken broth or seafood broth or white wine to the pan before adding the cream and deglaze the plan by scrapping all of the brown bits from the bottom of the pan with a wooden spoon while the broth simmers.

Option: Add 1/4 cup grated parmesan cheese to the sauce!

I chose not to use any of the options this time around!!

Happy New Year!!

One Pan Garlic Herb Chicken and Asparagus

I really should make up a Costco Cookbook, since many of the recipes are found because the quantities are so large to use in a short period of time, especially in vegetables! This one was found on Pinterest, since I needed to use up asparagus before it started to spoil. Thanks Pinterest and Costco…Of course, the beauty of this was only one pan to clean!

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One Pan Garlic Herb Chicken and Asparagus

Ingredients:

  • 1-pound asparagus, ends trimmed
  • 3 tablespoons butter, divided
  • 1 tablespoon minced garlic
  • 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness – (Mine were already butterflied so no pounding, silly, chicken thighs)
  • salt and pepper, to taste
  • 1/2 teaspoon dried basil (see note)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste
  • fresh herbs for garnish (optional)

Instructions:

  1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
  1. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then turn over and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
  1. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
  1.  Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

KETO Chicken Pot Pie

I don’t know about you, but chicken pot pie is one of my fall favourites. That creamy chicken and vegetable filling is so warming and comforting. 

Although this recipe included a coconut flour crust, I ignored it and it became my Chicken Pot Pie without a crust! The choice is yours…

Keto Chicken Pot Pie

Ingredients

  • 2 T. butter
  • 1/2 cup mixed vegetables
  • 1/4 small white onion diced
  • 1/4 tsp.salt
  • 1/4 tsp. pepper
  • 2 garlic cloves minced
  • 3/4 cup whipping cream
  • 1 cup chicken broth
  • 1 tsp.poultry seasoning
  • 1/4 tsp.rosemary
  • pinch of thyme
  • 2 1/2 cups cooked chicken diced
  • 1/3 cup shredded cheddar cheese OPTIONAL

Instructions

  1. Skip cooking the chicken and buy a ready roasted one! Cut up 2 1/2 cups…
  2. Saute onion, veggies, garlic cloves, salt and pepper in 2 tablespoons of butter for approx. 5 minutes until onions are translucent.
  3. Add heavy whipping cream, chicken broth, poultry seasoning, thyme and rosemary. Simmer (covered) for 5 more minutes.
  4. Add the diced chicken.

Optional – Stir in 1/3 cups shredded cheddar cheese.

 

Honey Mustard Pork Chops with Broccoli

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Recently we were able to find some parsnips here in Mexico. I found this recipe some time back and found it amongst my other recipes…too late! We already had eaten the parsnips…darn! Nevertheless  I ventured forth with this recipe omitting the parsnips. It still is a great recipe. Maybe next time if I ever find parsnips again…

Honey Mustard Pork Chops with Parsnip and Broccoli

Ingredients

  • 2 Pork Chops, Thick cut bone in pork chops
  • 400 g Parsnips (omitted this time) *
  • 350 g Broccoli
  • 1 Tbsp Strong English Mustard
  • 1 Tbsp Wholegrain Mustard
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Honey
  • 35 g Butter
  • Salt and Pepper, to taste

Instructions

  1. Bring a pan of water to the boil and add a generous amount of salt. *
  2. Peel and cut the parsnips in half and then add to the boiling water and parboil for 10 minutes. *
  3. Trim up your pork chops, I like to French trim mine because it means less mess fingers when I pick up the bone to gnaw it clean later.
  4. Break your broccoli down into florets.
  5. After your parsnips have been boiling for 10 minutes remove from the water and place in a sieve to steam dry for 2-3 minutes. *
  6. Heat a pan that will transfer to the oven over a high heat.
  7. Mix together the mustards, honey and Worcestershire sauce and season with salt and pepper to taste.
  8. Melt the butter in a hot pan and then toss in the parsnips and caramelize for 4-5 minutes to get a nice colour. *
  9. Season the pork chops with salt and pepper and nestle into the pan.

10.Pour over the honey and mustard sauce.

  1. Add in the broccoli and roast in the oven for 30 minutes or until the thickest part of the pork chop reaches 58°C or 135°F.
  2. Rest with a lid on for 5 minutes or until the temperature of the chop reaches 62°C or 145°F