What do you like to prepare on a hot summer day when you want to avoid standing in the kitchen for a long time? When I want to stay away from the stove, these Fresh Spring Rolls with Yakiniku (焼肉の生春巻き) are one of my favorite foods to make. I usually assign the hardest part of the work to our family head grill chef (thank you Mr. JOC!), and you too can do the same....
Salads are the perfect side for every occasion! Some of our favorites include: Caesar Salad, Apple Salad, Strawberry Spinach, Grilled Corn Salad, and Outback Copycat Wedge Salad, and Southwest Salad. HOW TO MAKE garden salad VIDEo Ingredients in a Garden Salad I love making homemade Garden Salad because although the ingredients are simple, the final product is an exciting symphony of satisfying textures and flavors. Plus, this is an easy recipe to customize and tweak as needed to suit your tastes, dietary restrictions, or use up any vegetables you have on hand....
When I started to share more gluten-free Japanese recipes for my readers who can’t take gluten, many of them expressed how much they missed eating Tonkatsu and Chicken Katsu because they can’t consume panko made of wheat. Today I’m really excited to share this Gluten-Free Baked Chicken Katsu recipe for those of you who are gluten intolerant and for those of you who eat meals with them. This easy and delicious recipe is a win-win situation for both parties....
In fact this recipe is adapted from one my husbands mother makes. When she makes it she uses something called Khattai, a dried mango that lends a subtly sour flavour to her dishes. I had not heard of Khattai until I was married and even now use it quite sparingly so I decided to leave it out of those Gobi Chicken. If you do have it then simply add it to the dish with the Gobi....
Greek cuisine is one of my all-time favorites. I never get tired of the fresh Mediterranean flavors and feeling completely full and satisfied from healthy food such as Greek chicken marinade, baked Greek chicken, souvlaki, dill salmon, lemon garlic shrimp and orzo, lemon chicken orzo soup, chicken souvlaki, Gyro pizza and Greek chicken risotto. PIN THIS RECIPE TO SAVE FOR LATER What are Greek meatballs? Greek meatballs (keftedes) are tender, juicy meatballs traditionally made with ground lamb or a combination of ground lamb and ground beef but they can also be made with ground turkey and ground chicken as well....
Green beans are the classic side to grace the holiday table, but if you’re looking for a lighter, fresher version to balance out all the rich food, this Green Beans with Yuzu Vinaigrette (インゲンの柚子和え) is the one you’ll need to try. I put a simple Japanese spin on the dish to give it a bright contrast to the heavier Thanksgiving stalwarts. Here, the green beans are cooked quickly, so they still taste fresh and perfectly tender with a light crunch....
We are huge fans of wrapping our favorite ingredients into a crispy tortilla like in in this beef burrito recipe! If you’re looking to up your burrito game, try Smothered Chicken Burritos, California Burritos, Customizable Wet Burritos, Beef, Bean and Cheese Burritos and Breakfast Burritos! pin this recipe to save for later how to make beef burritos video Ingredients There are countless fillings for Beef Burritos, but ground beef, rice, beans, cheese, guacamole and chipotle sauce create a superior, well-rounded, full-flavored, palate pleasing bite…after bite....
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. The Origins of Mustard Mustard has been around for millennia. The ancient Romans loved the stuff, and the name “mustard” originates from one of their original preparation methods of mixing unfermented grape juice, or “must”, with mustard seeds to create “burning must”, or “mustum ardens”....
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. In the U.S., St. Patrick’s Day is a traditional party day, with green beer pretty much everywhere, but it’s also a traditional foodie day. We’re happy for that! Both Patty and I are part Irish, so we’re very familiar with many of the staples you’ll find this time of year - corned beef and cabbage, beef stew, shepherd’s pie, pasties....
Sticky and chewy Mochi (餅) is irresistible. Whether it’s Mochi Ice Cream, Strawberry Daifuku Mochi, or mochi enjoyed during traditional Japanese New Year, these elastic wonders of glutinous rice cakes have captured the hearts of people worldwide. In the US, you can even find the mainstream mochi creations at major grocery stores like Trader’s Joe and Whole Foods. Today I’ll show you how to make fresh homemade mochi with a rice cooker and a stand mixer....
Perfectly cooked Sushi Rice (酢飯) is fundamental in making any form of sushi. Indeed, the best sushi restaurants in Japan pride themselves not only on the freshest fish or variety but on the technique and quality of the sushi rice. Here, I shared my secrets and techniques on how to make sushi rice the authentic way. Follow along, and you’ll be able to make the best sushi rice at home for all kinds of sushi!...
Pulled pork has to be one of the most loved summer meals or potluck recipes! Juicy, flavorful, and endlessly versatile, it makes an amazing dish to feed a crowd. Most people have their favorite BBQ flavored pulled pork, but today, I’m going to show you how to make this Instant Pot Asian Pulled Pork recipe that will be your new favorite! Instant pot is your best friend here as it creates no mess and cooks a lot faster than a crockpot....
For the warmest and most welcoming appetizer to grace a Japanese meal, it always feels right to start with steaming cups of chawanmushi. Made with a dashi-infused egg mixture with the freshest seasonal ingredients, this Japanese savory egg custard is meltingly smooth and deeply flavored. It is typically cooked in a traditional steamer or in a hot water bath, but if you happen to have an Instant Pot, you can easily make chawanmushi in the Instant Pot pressure cooker....
Let’s talk about how we make jalapeno jelly, shall we? I plant so many peppers and the plants produce wildly, especially my jalapeno peppers. Not complaining! Really! Because I have a LOT of ways to preserve my chili peppers so we can enjoy them throughout the year. Jalapeno Jelly is one of those ways. Seriously, sear up a chicken breast or some seasoned white fish and finish them off with a tablespoon of this....
Growing up in Japan, I ate Japanese milk bread, or what we call shokupan (食パン), as a staple for breakfast. The square-shaped white bread is incredibly soft, fluffy, and moist, even after toasting! These days, you can find shokupan at Japanese or Asian bakeries and markets. I’m here to tell you that there’s nothing like homemade shokupan! This recipe makes a delicious loaf. I’ve given this bread to my Japanese and non-Japanese friends, who all highly approve of the results....
When the autumn rolls in and all kinds of pumpkins and squash start to pile up in the front of the grocery store, I grab my favorite of all, Kabocha, and make these Kabocha Croquettes. In Japan, we call this Kabocha Korokke (かぼちゃコロッケ). What are Kabocha Croquettes? They are simply croquettes made with kabocha instead of the more common filling of potatoes. They are one of my favorite fall dishes to make....
The Story of Galawat kay / Kachay Qeemay kay Kabab You see this is not a “regular” firm kabab. In fact the way my Nani (maternal grandmother) made them they were a paste like mix that you just slid into and flattened in the pan. The story is that these kababs, originally called Galauti Kabab or Galawat ke Kabab, were developed to appease a toothless nawab. He was apparently an enthusiastic foodie who had lost the teeth to chew kababs but not the desire to consume them....
And I’m preparing this delicious treat to celebrate a special milestone in my blogging existence! Yes, folks, my blog completed 3 years on the 17th of this month. As I write this post, I’m filled with nostalgic moments. I remember signing up with the free version of WordPress on my mobile at midnight. Just like that, on a whim:) And from there to the present day, I’ve always had mixed feelings about my decision....
Bonus: there’s a quantity cheat sheet in there too! Most of the Kashmiri Chai I have had in my life has been served to me in styrofoam cups. Sometimes it was ladled into them late at night at winter time mehndis with the pulsing rhythm of dance performances in the background and others it was graciously filled by a family member while the loud buzz of excited chatter enveloped the room....
King oyster mushrooms, also known as eringi mushrooms (エリンギ), French horn mushrooms, and king trumpet mushrooms, have a robust texture and a subtle, nutty taste. They hold up well when grilled or roasted, making them an excellent meat substitute for vegetarians and vegans. Slice them thick and marinate them with soy sauce and ginger before grilling them for a mouthwatering treat. We also love them in vegetarian curry or deep-fried for tempura....
