Category Archives: Asian

Foodie Friday: Asian Lettuce Wraps

Foodie Friday Lettuce Wrap


  • 16 Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 2 teaspoons minced pickled ginger
  • 1 tablespoon rice wine vinegar
  • Asian chile pepper sauce (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil


  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Nutritional Information

Amount Per Serving  Calories: 388 | Total Fat: 22.3g | Cholesterol: 69mg

What to Drink?

Wine Zinfandel
Cocktail Smirnoff No. 21 and Champagne Sparkle
Beer Beer
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Foodie Friday: Asian Orange Chicken



  • Sauce:
  • 1 1/2 cups water
  • 2 tablespoons orange juice
  • 1/4 cup lemon juice
  • 1/3 cup rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • Chicken:
  • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil


  1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutritional Information

Amount Per Serving  Calories: 445 | Total Fat: 11.2g | Cholesterol: 34mg


What to Drink?

Wine Riesling
Cocktail Smirnoff Lemon Drop Martini
Beer Beer


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Foodie Friday: Sweet & Spicy Chicken Wraps Lite food for the holiday weekend


Simple Sweet and Spicy Chicken Wraps

I’m going to go with something Easy to make as I’m sure most people will not want to cook excessively due to the Memorial Day Holiday! So Happy Memorial Day ahead of time.


  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped seedless cucumber
  • 1 tablespoon honey
  • 1/2 teaspoon cayenne pepper
  • ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 1/2 pounds skinless, boneless chicken breast halves – cut into thin strips
  • 1 cup thick and chunky salsa
  • 1 tablespoon honey
  • 1/2 teaspoon cayenne pepper
  • 8 (10 inch) flour tortillas
  • 1 (10 ounce) bag baby spinach leaves


  1. Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
  2. Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
  3. Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
  4. Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
  5. Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

Nutritional Information

Amount Per Serving  Calories: 488 | Total Fat: 22.6g | Cholesterol: 57mg

What to Drink?

Beer Beer


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Foodie Friday: General Tsao’s Chicken


General Tsao’s Chicken


  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced fresh ginger root
  • 3/4 cup white sugar
  • 1/4 cup soy sauce
  • 1/4 cup white wine vinegar
  • 1/2 cup hot chicken broth
  • 1 teaspoon monosodium glutamate (MSG)
  • 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
  • 1/2 cup soy sauce
  • 1 teaspoon ground white pepper
  • 1 egg
  • 1 cup cornstarch
  • 1 cup vegetable oil
  • 2 cups chopped green onions
  • 16 chile peppers, sun-dried


  1. To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
  2. To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
  3. To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).


Nutritional Information

Amount Per Serving  Calories: 843 | Total Fat: 40.6g | Cholesterol: 168mg

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What to Drink?

Wine Riesling
Beer Beer




Weekend Recipe: Sesame Shrimp Stir-Fry


Sesame Shrimp Stir-Fry


  • 2 cups water
  • 1 cup uncooked white rice
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 clove garlic, minced
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons sesame oil
  • 1 red bell pepper, sliced into thin strips
  • 3 green onions, sliced
  • 3 tablespoons teriyaki sauce
  • 1/2 pound sugar snap peas
  • 1/8 cup cornstarch
  • 3/4 cup chicken broth
  • 1/4 teaspoon salt


  1. In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  2. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
  3. Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
  4. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

Nutritional Information

Amount Per Serving  Calories: 399 | Total Fat: 9.4g | Cholesterol: 174mg

What to Drink?

Wine Riesling
Cocktail Sidecar
Chilled Non-Alcoholic Cherry Limeade I

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Weekend Recipe: Sesame Chicken YUM!


Before reading any further remember if you are looking for a healthier option check out the link below:

Roasted Chicken with Balsamic Bell Peppers

Sesame Chicken


  • 2 teaspoons cornstarch
  • 2 tablespoons rice wine
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 dash hot pepper sauce
  • 1 tablespoon grated fresh ginger
  • 1 clove crushed garlic
  • 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
  • 2 tablespoons sesame seeds
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 4 ounces fresh mushrooms, quartered
  • 1 green bell pepper, sliced
  • 4 green onions, sliced diagonally into 1/2 inch pieces


  1. To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.
  2. In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.
  3. To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
  4. Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.


Nutritional Information


Amount Per Serving  Calories: 279 | Total Fat: 14.1g | Cholesterol: 66mg


What to Drink?

Wine Riesling
Beer Beer
Hot Non-Alcoholic Tea

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Weekend Recipe: Shrimp Tempura


Remember to Check out our healthy Recipe Selection for : Szechewan Shrimp

Crispy Shrimp Tempura


  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 pinch salt
  • 1 cup water
  • 1 egg yolk
  • 2 egg whites, lightly beaten
  • 1 pound medium shrimp, peeled and deveined, tails left on
  • 2 cups vegetable oil for frying


  1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  2. Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
  3. One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.

Nutritional Information


Amount Per Serving  Calories: 891 | Total Fat: 81.5g | Cholesterol: 139mg

What to Drink?

Wine Sparkling Wine
Beer Beer

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Grilled Orange Chicken & Snowman cupcakes

Grilled Orange Chicken & Snowman cupcakes (Thanks Tami!)




Grilled Orange Chicken





  • 1/2 cup orange marmalade
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon rubbed sage
  • 2 tablespoons chopped fresh chives
  • 1 (3 pound) chicken, cut into pieces
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon coarsely ground black pepper


  1. Preheat a grill for medium heat.
  2. Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.
  3. Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.

Nutritional Information

Amount Per Serving  Calories: 597 | Total Fat: 32.5g | Cholesterol: 146mg

What to Drink?

Wine Riesling
Cocktail Tom Collins
Beer Beer
Chilled Non-Alcoholic Boston Iced Tea

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SnowMan Cup Cakes


About The Snowman Cupcakes

To make Karen and Alan’s snowmen, you’ll need three vanilla cupcakes baked with foil wrappers. Store-bought vanilla frosting makes a neutral white base, and either coconut or coarse white sugar creates the effect of snow. Thin chocolate wafers are transformed into jaunty hats, and chocolate chips make perfect little eyes. Colorful chocolate candies are the snowman’s buttons, and a sliver of an orange fruit slices becomes a carrot nose. You can even make a scarf from fruit leather to ward off the chill. Have fun and be creative — there’s no wrong way to make a snowman.To make your own Snowman Cupcakes, you’ll need the following:
10 vanilla cupcakes baked in foil liners
1 can (16 ounces) vanilla frosting
2 cups sweetened coconut or white decorating sugar
Chocolate chips
Orange fruit slices
Chocolate wafer cookies
Red and green candy-coated chocolates

Here are Karen and Alan’s easy decorating steps:
1. Place the coconut or the decorating sugar into a shallow bowl. Spoon 1/4 cup of the vanilla frosting into a resealable bag.

2. Spread a mound of vanilla frosting on top of a cupcake. Gently roll the top of the frosted cupcake in either the coconut or sugar and coat completely. Repeat with the remaining cupcakes.

3. For the hats, use a serrated knife to cut 1/3 from a chocolate cookie for the cap. Place the larger piece on the top edge of one of the decorated cupcakes. Add the smaller piece as the brim with the cut edges touching. Snip a small corner from the bag with the vanilla frosting and pipe several lines on top of the cap and a line along the edge to secure. Add a small candy at the top for the button. Or trim 1/2 inch from either side of a cookie to make a top hat. Insert a small knife into the top edge of the decorated cupcake and insert the small end of the cookie. Use one of the trimmed edges as the brim. Secure with a decorative line of vanilla frosting. Add some small candies as decorations.

4. Arrange the cupcakes in rows of two or three lengthwise to make the snowmen bodies. Use the chocolate chips for the eyes, pointed end in. Cut small pieces of the orange slices for the noses and press them into the center of the face cupcake. Press some of the red or green candies into the frosting as buttons.

Learn more about Karen Tack, Alan Richardson and Hello, Cupcake!




Weekend Recipe: Tofu and Rice Stuffed Peppers


  • 1 cup uncooked brown rice
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 (12 ounce) package extra-firm tofu, drained and diced
  • 1 3/4 cups marinara sauce, divided
  • salt to taste
  • ground black pepper to taste
  • 2 red bell peppers, halved and seeded
  • 2 orange bell peppers, halved and seeded
  • 2 cups shredded mozzarella cheese
  • 8 slices tomato


  1. Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
  2. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.
  5. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

Nutritional Information

Amount Per Serving  Calories: 554 | Total Fat: 25g | Cholesterol: 38mg

What to Drink?

Wine Pinot Grigio

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Weekend Recipe: Tandoori-Style Chicken

Weekend Recipe: Tandoori-Style Chicken

Video Recipe

What is Tandoori-Style Chicken?

Tandoori refers to the super-hot clay oven used to cook a lot of Indian bread and meat. You probably do not have a tandoori oven at home, but you can replicate the effect by cooking the chicken directly under a very hot broiler.

Tandoori-Style Chicken Ingredients

Tandoori chicken is made by marinating large chunks of chicken in a sauce made of yogurt and many spices. We will make the yogurt sauce in a blender. Add:

  • 1/2 cup of plain yogurt
  • 1 small onion, cut into chunks
  • 2 cloves of garlic
  • 1 teaspoon of salt
  • 1/2 teaspoon cumin
  • 1/2 turmeric
  • 1/2 black pepper
  • 1/2 coriander
  • 1/2 cinnamon
  • 1/4 teaspoon cayenne

Blend this together until it is smooth.

Marinate the Chicken

Place the chicken chunks in a heavy-duty sealable bag, then pour the yogurt over them. Get all the air out of the bag and seal it, then place the bag in the refrigerator. You need to let the meat sit for at least eight hours, and the yogurt will make it incredibly tender.

Broil the Chicken

When you are ready to cook, heat up the broiler. Remove the chicken chunks from the yogurt and place them on an oiled broiling pan. Discard the rest of the yogurt. Cook the chicken under the broiler for 12 to 15 minutes. Turn the chicken once while cooking.

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