Roasted Tilapia in Sweet Asian Chile Sauce

Hello everyone, I have to apologize for the sporadic posting. I haven’t been doing much cooking lately, sadly.

To make it up to you, I am going to share a delicious and super healthy dish: Roasted Tilapia in Sweet Asian Chile Sauce. I think it would also work great with another mild white fish, like cod or swordfish. The cool thing about this recipe is that the fish are baked in packets. The original recipe suggests using banana leaves, but I am a busy woman! I refuse to drive around specialty stores looking for banana leaves when I know for a fact that foil packets work just as well.

This technique steams the fish in its own juices and the juices of the sauce you add, meaning it doesn’t come out dry or tasteless. Just the opposite: it is flaky and moist and tender and filled with amazing flavors. And there’s another perk: easy cleanup!

I served it with a side of jasmine rice and some steamed green beans drizzled with a sesame sauce. For that sauce, I simply whisked together: toasted sesame oil, vegetable oil, soy sauce, and rice vinegar, then topped with a sprinkle of sesame seeds.

Read the recipe and the rest of the post here…

Scallion Pancakes and Ginger Soy Dipping Sauce

Oh man, these were so good. I honestly didn’t even think I could attempt making scallion pancakes myself. But it wasn’t that difficult. Sure, there is some fussing with the dough. And the instructions given for rolling it out didn’t make any sense. But I got past that and made my own interpretation. And I wrote it out for you below so you don’t have to be as confused as I was. And I included pictures of every step so it actually made sense. Warning: there are a lot of steps but it’s pretty easy to follow along.  At least I hope it is.

These even tasted better than the scallion pancakes from my favorite Chinese take out place. I think it’s because I didn’t douse mine in oil and MSG. And the dipping sauce is SO GOOD and makes the perfect complement. Light, flaky dough with a salty sauce that has a bit of a zip. Next time I make them (and there will be a next time) I’ll try to roll them out extra thin. They seemed a little doughy.  But I’m not complaining; they were gone within minutes of coming off the pan. Oh, that’s another thing I love about these pancakes — they are pan fried. No need to turn on the oven. Read on for my crazy explanation of how to make these pancakes.

Click here for step-by-step photos and the recipe…

Orange-Soy Chicken

I love Asian flavors; I love mixing and matching them and creating my own recipes.  This soy-garlic-green onion-ginger chicken was created on a pantry-raid. I had some chicken thighs in the fridge and threw some things together into a bowl. The flavors are pretty subtle and the marinade is cooked down and turned into a glaze for the chicken at the end. I suggest serving this chicken with some jasmine rice or some sautéed snow peas and carrots on the side.

I had leftovers the next day, so I chopped up the chicken and tossed it with some greens, red onions, peppers, bean sprouts and sesame vinaigrette. It was light and satisfying and yummy.

Read the recipe and the rest of the post here…

Sesame Soba Noodles with Shrimp

I love the Pioneer Woman’s blog. She takes tons of photos and walks her readers through each step of a recipe. And when I saw her post on sesame noodles, I knew I had to make them. I had every single ingredient in my pantry and fridge. They were calling out to me. I did make some adjustments, though. Her recipes usually call for too much oil or butter or sugar. I prefer lighter cooking. I also don’t like dishes that are just pasta so I took her advice to add veggies and shrimp. I had soba noodles in the pantry which is an Asian buckwheat noodle. You can use any kind of noodle you have or go to the store and try something new!

Read the recipe and the rest of the post here…