Tag Archives: Oriental

Karen’s Killer Fixin’s: Steak Kabobs

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is STEAK KABOBS.

Today I’m sharing a recipe that is versatile, indoors and out.  It calls for oven broiling, and it’s great this way.  But, given a choice, I love my barbecue!  I also love that this meal can be prepared the night before and just tossed on the fire when you get home. Add some brown rice or a salad and you’ve got a great, filling meal that tastes of summer.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 56 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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STEAK KEBOBS
[Serves 4]

2 T. reduced-sodium soy sauce
2 T. honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
¼ tsp. crushed hot red pepper flakes
12 oz. boneless sirloin steak, trimmed & cut into 1-inch cubes
8 cherry tomatoes
4 lg. Mushrooms, cut in half
1 green bell pepper, cored, seeded, cut into 8 squares

In shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel, and red pepper flakes.  Mix well.  Add beef; stir to coat.  Cover with plastic wrap and refrigerate 1-2 hours, stirring occasionally.  Preheat broiler.  Remove beef from the marinade.  Using four 10” metal skewers, alternately thread beef, tomatoes, mushrooms, and bell pepper.  Place on broiler pan.  Broil 2” from heat, turning 2-3 times, until meat is medium-rare and vegetables are lightly browned, about 10 minutes.  Serve immediately.

NOTE:  Marinate beef and assemble skewers up to 1 day in advance.  Cover with plastic wrap and refrigerate until ready to cook.

Karen’s Killer Fixin’s **Author Special** with Larissa Reinhart

 

  Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, LARISSA REINHART, and her favorite Japanese recipe for OYAKODON!

BOOK PEEK ~ Portrait of a Dead Guy by Larissa Reinhart

In Halo, Georgia, folks know Cherry Tucker as big in mouth, small in stature, and able to sketch a portrait faster than buckshot rips from a ten gauge — but commissions are scarce. So when the well-heeled Branson family wants to memorialize their murdered son in a coffin portrait, Cherry scrambles to win their patronage from her small town rival.

As the clock ticks toward the deadline, Cherry faces more trouble than just a controversial subject. Between ex-boyfriends, her flaky family, an illegal gambling ring, and outwitting a killer on a spree, Cherry finds herself painted into a corner she’ll be lucky to survive.

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  About the author, Larissa Reinhart….

Larissa Reinhart began her writing career in second grade when she sold her first publication to her neighbor for a nickel. After moving around the Midwest, South, and Japan, she now lives in Georgia with her husband, young daughters, and Biscuit, a Cairn terrier. Although she speaks without an accent, her writing is known to have a Southern drawl. Her debut novel, PORTRAIT OF A DEAD GUY, is a 2011 Dixie Kane Memorial winner, a 2012 The Emily finalist, and a 2012 Daphne du Maurier Award finalist.

Connect with Larissa….

Twitter: @RisWrites https://twitter.com/#!/RisWrites

Facebook @Larissa Reinhart https://www.facebook.com/RisWrites

Pinterest @Larissa Reinhart http://pinterest.com/LarissaReinhart/

Website: http://larissareinhart.com/

 

Portrait Of A Dead Guy by Larissa Reinhart is available AUGUST 28, 2012!!

Publisher: http://henerypress.com/books.htm

Amazon

Barnes and Noble in trade paperback & e-book

Sony Reader

Apple iPad

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 39 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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ABOUT OYAKODON

I’ve lived in Japan three different times in three different cities over the last fifteen years. We returned from our last stint a year ago where we lived in Nagoya for two years. That trip was especially memorable because it was the first time our children experienced Japan with us. After we returned, my kids and I were homesick for Japan. Not that we don’t like living back in Georgia (which we love), but reverse culture shock can be harder than regular ol’ culture shock.

One way I dealt with our reverse homesickness was to create a blog — The ExPat Returneth ( http://theexpatreturneth.blogspot.com/ )– to share what I missed with other expats. What proved most popular was when I shared the Japanese recipes I cook at home. I’ve been cooking Japanese food regularly for many years. I don’t cook Japanese food because I’m a foodie. I’m a lazy cook and find it easier than meals. It’s fast, the prep is easy, and the ingredients are usually cheap. Plus we miss eating out in Japan, so there’s the nostalgia factor. And we just like it. If you have 5 key ingredients in your cupboard — soy sauce, mirin, cooking sake, vinegar, and sugar — you can make most dishes.

Oyakodon literally translates as parent and child (oyoko) rice bowl (don), but the basic translation is chicken and egg on rice. A very traditional meal that you can find in many restaurants and homes in Japan, this is a simple and delicious Japanese dish that’s easy to make anywhere. This is my go-to meal when I don’t feel like cooking (which is a lot of the time), but have to anyway. (These kids and their constant need to be fed!)

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Photos, LEFT TO RIGHT

1.  Adding beaten egg
2.  Cooking the chicken & onion in the sauce
3.  Letting the egg set
4.  Oyakodon

[[These pictures are from my blog post on oyakodon: http://theexpatreturneth.blogspot.com/search/label/Oyakodon]]

OYAKODON
[Serves 4]

Ratios are easy to double.

*3-4 chicken thighs: deboned, deskinned and cut into bite-size pieces
1 onion, sliced thin
4 T. soy sauce
4 T. mirin (Japanese sweet cooking wine, easy to find now in major supermarkets)
3 tsp. sugar
1 cup water
3 beaten eggs

Hot cooked rice (3-4 cups). Japanese rice is short grain, stickier and less dry than long grain. But use what you’ve got. That’s my motto.

Combine all ingredients in a skillet except the egg and rice. Boil for about 4 minutes (until chicken no longer looks pink).  Add the beaten egg in a thin stream, turning the pan, so that it covers the cooked mixture.  Continue to cook until eggs are almost firm.  Scoop rice into individual bowls and ladle chicken and egg mixture on top of the rice.

You can’t get much easier than that!

*To make it healthier, you could use chicken breast meat. Japanese people generally use thigh meat, but we’ve cooked with breast. Just be sure not to over cook it.

Karen’s Killer Fixin’s: Mandarin Chicken

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is MANDARIN CHICKEN.

I love this recipe!  It fulfills my need for something with an Asian flair. It’s quick and easy to make, and zips with savory flavor.  Did I mention it’s easy to make? 🙂 It’s good to have recipes we enjoy that don’t take forever to prepare. This one’s for that time when the day was long, your energy is short, and you want to place a meal  on the table that the family sighs over!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 38 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MANDARIN CHICKEN

[Serves 4]

 

2 tsp. sesame oil
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
¼ tsp. salt
¼ tsp. ground black pepper
2 (11 oz.) cans mandarin oranges, drained
1 red bell pepper
1 T. prepared hoisin sauce
2 cups instant brown rice
¼ cup chopped green onions

 

Heat oil in large skillet over medium-high heat.  Add chicken and sauté 3 minutes, until golden.  Add salt and black pepper and stir to coat chicken.  Add mandarin slices, bell pepper and hoisin sauce and bring to a simmer.  Reduce heat to low, cover and simmer 10 minutes, until chicken is cooked through, sauce is thick and oranges have broken down.  Meanwhile, bring 2¼ cups of water to boil in medium saucepan.  Add rice, reduce heat to low, cover and cook 10 minutes, until liquid is absorbed.  Remove chicken mixture from heat and stir in green onions.  Serve over rice.

Karen’s Killer Fixin’s: Sichuan Chicken

  It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SICHUAN CHICKEN.

I love Oriental foods, the fresh flavors and intriguing textures. This recipe for Sichuan Chicken is incredibly quick and easy to make, not to mention delicious! A great last minute meal when you’ve come home tired and hungry.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 19 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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SICHUAN CHICKEN
[Serves 4]

 

¼ cup soy sauce
¼ to ½ tsp. crushed red pepper flakes
¼ cup white wine
Worcestershire Sauce to taste
1 T. cornstarch
½ lb. asparagus spears, pierced
1 tsp. sugar
½ tsp. ginger
1 lb. boneless chicken, cubed
½ cup cashews
Cooked white rice (or brown rice, if preferred)

 

In bowl, combined ½ cup water, soy sauce, Worcestershire Sauce, cornstarch, sugar, ginger & chicken.  Marinate at least 15 minutes.

In wok, over medium-high, heat 2 T. salad oil.  Add red pepper flakes; stir-fry until black.  With slotted spoon, drain chicken reserving the marinade.  Place chicken in wok and stir-fry 2 minutes.

Add reserve marinade; over medium-low heat, cook, covered, 2 minutes or until tender.  Add asparagus; stir-fry 1 minute.  Stir in cashews.  Serve over cooked rice.