THAI COBB SALAD

I utterly LOVE cobb salad and I love Thai food…so this is my spin on my two favorite things!

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Thai Cobb Salad

Source: Lo Huynh (2 servings)

Ingredients:
6 ounces baby spinach, shredded
1 cup cooked chicken breast, diced into 1/2″ cubes
2 each cooked thick sliced bacon, diced into 1/2″ pieces
1 each roma tomato, diced into 1/2 inch cubes
1 each Persian cucumber, diced into 1/2″ cubes
1 each hard boiled egg, diced into 1/2″ cubes
1 each avocado, diced into 1/2″ cubes

Garnish:
1 tablespoon cilantro , rough choppd
2 tablespoons fried wontons

Dressing:
1 clove garlic, finely minced
1 teaspoon fresh ginger, finely minced
1 teaspoon brown sugar
1 teaspoon sesame oil
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon Thai sweet chili sauce
1 tablespoon natural creamy peanut butter
4 tablespoons canola oil

Directions:
Salad:
1. Put the shredded spinach in the bottom of your bowl.
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2. In rows, line the chicken, bacon, tomato, cucumber, egg, and avocado.
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3. Garnish the salad with the cilantro and fried wontons.
4. Serve with the dressing on the side.

Dressing:
1. In a small mixing bowl, whisk all the dressing ingredients together EXCEPT for the canola oil.
2. Once the ingredients are nicely blended, slowly whisk in the canola oil.
3. Serve this dressing with the Thai Cobb Salad.

CHINESE CHICKEN AND SWEET WHITE CORN EGG DROP SOUP

This is a simple soup that will go fabulously with a multi-course Chinese family style meal!

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Chinese Chicken and Sweet White Corn Egg Drop Soup

Source: Lo Huynh (4 servings)

Ingredients:
4 cups chicken broth
1 cup cooked chicken, diced into 1/2″ cubes
1 cup sweet white corn
1 tablespoon Chinese cooking wine
tt kosher salt
tt white pepper
2 tablespoon corn starch, mixed with 3 tablespoons cold water
1 each egg, lightly beaten
1 teaspoon sesame oil

Garnish:
2 stalks scallions, thinly sliced

Directions:
1. In a pot, add the chicken broth, diced chicken, sweet white corn, Chinese cooking wine and bring to a boil.
2. Add the corn starch mixed with water and stir until the broth thickens.
3. Season the soup with kosher salt if necessary.
4. Using a fork, stir in the beaten egg to the soup. Keep stirring until the egg is cooked through and become little strands in the soup.
5. Add the sesame oil and some white pepper if desired.
6. Serve in bowls garnished with the chopped scallions.

ROASTED GARLIC MUSHROOMS

This is a great side dish or an amazing appetizer that you can serve with a nice baguette!

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Roasted Garlic Mushrooms

Source: Lo Huynh (2 servings)

Ingredients:
3 tablespoons salted sweet cream butter, cut into 1/2″ cubes
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon balsamic vinegar
8 ounces cremini mushrooms
1 tablespoon capers, rinsed and rough chopped

Garnish:
1 tablespoon scallions, chopped

Directions:
1. Preheat oven to 400°F.
2. In a baking dish, toss mushrooms with extra virgin olive oil, garlic, balsamic vinegar, capers, and garlic.
3. Top with butter and roast for about 30 minutes.
4. Garnish with the scallions.

BALSAMIC AND BROWN SUGAR ROASTED BRUSSELS SPROUTS

This is seriously one of the easiest side dishes you can make. It’s also great as an appetizer too!

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Balsamic and Brown Sugar Roasted Brussels Sprouts

Source: Lo Huynh (4 servings)

Ingredients:
1 lb. brussels sprouts, cut off the ends and cut in half
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
tt kosher salt
tt freshly ground black pepper

Directions:
1. Preheat the oven to 400 degrees F.
2. In a bowl, whisk the brown sugar, balsamic vinegar, kosher salt, black pepper, and extra virgin olive oil until blended.
3. Add the brussels sprouts to this mixture.
4. Pour the brussels sprouts onto a foil lined sheet pan and roast for about 30 minutes, or until the brussels sprouts are crisp on the outside and tender on the inside. Make sure to turn the brussels sprouts halfway through cooking time so they cook evenly.
5. Serve immediately.

RIBEYE SUKIYAKI

Make this Ribeye Sukiyaki for your next meal. I promise, it’s really good!

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Ribeye Sukiyaki

Source: Lo Huynh (4 servings)

Ingredients:
1 tablespoon vegetable oil
1 lb. ribeye beef, thinly sliced
1.32 ounces bean thread noodles
8 each shitake mushrooms, stems removed
2 stalks scallions, cut into 2″ pieces
8 ounces firm tofu, cut into 2″ cubes
8 ounces enoki mushrooms, ends trimmed
8 ounces king oyster mushrooms, quartered
1/2 each yellow onion, julienned
1/4 each napa cabbage, cut into 2″ pieces

Japanese steamed rice

Sukiyaki Sauce:
5 tablespoons soy sauce
2 tablespoons mirin
3 tablespoons granulated sugar
1 cup water

Directions:
1. Arrange the mushrooms, tofu, scallions, and Napa cabbage on a platter.
2. Mix the sukiyaki sauce ingredients together and set aside.
3. In a small round pot, heat 1 tablespoon of vegetable oil. Add the ribeye and cook until the beef is fully cooked. Add the sukiyaki sauce to the pot and bring the sauce to a boil.
4. Place the pot on an electric pan on a table and add the other ingredients and let the ingredients simmer until it is cooked.
5. Serve with Japanese steamed rice.

FREEZER PAPER SCREEN PRINTING

Since I’ve been pregnant, I’ve been unable to do actual real screen printing cause I’m supposed to avoid all those toxic screen printing chemicals. I guess it’s not good for your unborn child. Uggggh. But because I needed to make some really cute onesies for my soon-to-be rugrat, I figured I’d mcGruber it with Reynold’s Freezer Paper {plastic coated} and some fabric paint. The Reynold’s Freezer Paper was found at my local Ralph’s for under $4.

This is what I did.

First I came up with a design using Word cause I am not skilled or talented enough to design stuff using Photoshop. And yes, I’m really that computer illiterate.

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I had my husband make a stencil of my design on the freezer paper using my Silhouette Cameo machine. Make sure the plastic coating is on the bottom.

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I then ironed the stencil freezer paper onto my onesies using the dry cotton setting.

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I inserted pieces of cardboard in between the onesies so the fabric paint wouldn’t bleed through and then painted onto the stencils.

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I ended up using Pebeo fabric paints. I had purchased these at Aaron Brothers.

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Depending on the fabric paint you’ve decided to use, I waited 24 hours before peeling off the freezer paper and then ironed the onesies on Dry Cotton setting to fix the image into the onesie so they can now be washed.

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