Cashew Chicken with ginger

Ingredients

  • 1 ½ lb. boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 Tbsp. toasted sesame oil
  • ¾ cup roasted cashews (we used unsalted roasted cashews)
  • 1 Tbsp. minced fresh ginger
  • 1/3 cup low-sodium soy sauce
  • 1 Tbsp. chili garlic sauce
  • 1 cup sliced scallions (we cut ours on the bias)
  • Rice, for serving (optional) (I used rice to make it feel like a complete meal)

Directions

  1. Fill a large saucepan with water (don’t fill it all the way up with water though since the chicken will be going in there as well later). Bring the water to a boil and salt the water (I used table salt), adding the chicken in afterwards. Let the chicken cook for 4-5 minutes or until fully cooked. Once the chicken is fully cooked, drain the water and leave the chicken off to the side for now.
  2. Take a wok or large skillet (I used a large skillet) and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the cashews, stirring constantly for 1 minute or until the cashews become fragrant (we went with 1 minute). Toss the ginger in and continue to stir for another 30 seconds. Add in the soy sauce and garlic sauce followed by the chicken. Stir to make sure that the cashews and chicken get coated in the sauce and continue to stir occasionally for 2 minutes. Take the skillet off the heat and mix in the scallions.
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This was a pretty easy dish to make ! It’s just a little bit on the salty side but you can still get some heat and the fresh scallions help balance the saltiness, all combining to make a delicious dish ! It’s also nice getting different levels of crunch from the cashews and scallions to contrast against the chicken. Besides possibly adding more scallions next time, we’d be happy to eat this again !

We got this recipe from Cuisine At Home.

We weren’t paid in any form to promote Cuisine At Home.

Take care everybody !

Mexican Corn Salad

Ingredients

  • ½ cup chopped fresh cilantro
  • ¼ cup fresh lime juice
  • 1 tsp. kosher salt
  • ½ tsp. pepper (we used freshly ground black pepper)
  • 3 Tbsp. olive oil (we used extra-virgin olive oil)
  • 4 cups fresh corn kernels (from 6 ears, maybe less depending on the size of your ears of corn)
  • ½ cup chopped scallions (we sliced ours)
  • 1 pint multicolored cherry tomatoes, halved
  • 1 cup thinly sliced radishes
  • 1 ½ oz. crumbled Cotija cheese (1/3 cup)

Directions

  1. Take a small mixing bowl out and whisk together the cilantro, lime juice, salt and pepper together in it. Slowly whisk the oil in until combined and your dressing is complete !
  2. In a large bowl, stir together the corn, scallions, tomatoes and radish slices. Take the dressing and gently stir it into the large bowl, making sure that the dressing coats the other salad components. Sprinkle the cheese over the top and you’re ready to eat !
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When it comes to how this tastes, I think mommy’s statement after taking her first bite best describes this: “F**k this is delicious !”. When you try the dressing before it’s mixed in, it seems like you’re going to have some serious pucker power in every bite of the salad but once it’s coating all the other components and especially after the Cotija cheese is sprinkled on, the flavor of the lime juice just becomes a nice pleasant bright note in this. We love Cotija so we crumbled up more than just 1/3 cup just so we could have cheese in every serving. The funky flavor of the Cotija cheese pairs perfectly with the flavor of the lime juice and cilantro that comes through in this dish. Another awesome thing about this recipe?  There’s ZERO cooking involved ! As hot as it can get here in the summer, any dish that doesn’t require heat is an awesome summer recipe!!!

We got this recipe from Cooking Light (we weren’t paid in any form to promote them).

Take care everybody !

Grilled Pork Meatball Kebabs

Ingredients

  • 1 large egg, beaten
  • 2 tsp. grated fresh ginger
  • 1 tsp. finely chopped garlic
  • 1 ½ tsp. kosher salt
  • ½ tsp. black pepper (we used freshly ground black pepper)
  • 4 Tbsp. gochujang sauce (such as Bibigo Gochujang Hot & Sweet Sauce), divided (we used Annie Chun’s gochujang sauce)
  • 1 lb. ground pork
  • ½ cup panko (Japanese-style breadcrumbs)
  • 6 scallions, cut into 1 ½-inch pieces
  • 3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 1 ½ Tbsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 tsp. granulated sugar
  • 8 Little Gem lettuce leaves or romaine lettuce heart leaves (we used romaine lettuce heart leaves)
  • ¼ cup roasted salted peanuts, chopped
  • Chopped fresh cilantro
  • Lime wedges

Directions

  1. Preheat your grill to medium-high (between 400 to 450 degrees) or heat a grill pan over medium-high heat and lightly grease it. In a large mixing bowl, stir the egg, ginger, garlic, salt, pepper and 1 tablespoon of the gochujang sauce together. Add the pork and panko into the bowl and gently mix everything using your hands until just combined. Divide the meat mixture into 24 (1 ¼-inch) meatballs (weighing roughly 1 ounce each). Thread the meatballs, alternating with the green onion pieces, onto 8 (8-inch) skewers (we used wooden skewers that we had soaked for at least 30 minutes).
  2. Place the kebabs on the lightly greased grill grate or grill pan (we used a grill and lightly greased the grate with vegetable oil). Grill uncovered for 12 to 14 minutes or until lightly charred and fully cooked, turning occasionally.
  3. In a small bowl, whisk the soy sauce, vinegar, oil, sugar and remaining gochujang together until combined. Lay one skewer on each of the leaves, spooning 2 teaspoons of the sauce over each kebab, followed by sprinkling on the peanuts and cilantro. Serve with lime wedges and the remaining sauce.
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You don’t have to but for ourselves, we slid the meatballs and green onions off the skewer and wrapped them in the lettuce leaves before eating.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Bibigo, Annie Chun’s, or Southern Living.

Take care everybody !

Sautéed Corn

Ingredients

  • 1 Tbsp. unsalted butter
  • 1/2 cup diced red bell pepper
  • 1/4 cup sliced scallion whites
  • 1/2 tsp. mustard seed
  • 1/4 tsp. turmeric
  • 4 cups fresh or frozen corn kernels (we used frozen corn kernels)
  • 1/4 cup sliced scallion greens
  • Sugar and salt to taste (we used sugar and table salt)

Directions

  1.  Add the butter to a large nonstick skillet, setting the skillet over medium-high heat. Once the butter’s melted, add in the following ingredients: bell pepper, scallion whites, mustard seeds, and the turmeric. Stir constantly for 2-3 minutes or until the scallion whites and the bell pepper have softened.
  2. Mix the corn into the skillet mixture, turning the heat down to medium and putting the lid on the skillet afterwards. Let the corn cook for 5 minutes or until it’s tender, stirring in the scallion greens next. Season with sugar and salt and serve immediately.

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This is a nice quick-cooking side dish that is a little more subtle with its flavors, making it easier to pair with more dishes.

Recipe source unknown.

Take care everybody !