OVEN-ROASTED CHICKEN WINGS

Sometimes when I’m seriously craving chicken wings but not in the mood to fry them cause it’ll cause a mess and I’ll have oil splattered everywhere, I’ll bake them and surprisingly, they’ll come out pretty crazy good! This is how I like to bake my chicken wings and when I make them this way, it makes me feel like they’re actually healthy for me and then I’ll eat double the amount that I probably should.

Oven-Roasted Chicken Wings

Source: Lo Huynh (2 servings)

Ingredients:
12 each chicken wings/drummettes, wash and dry
2 tablespoons all purpose white flour
pinch paprika
pinch sea salt

Buffalo Sauce:
1 tablespoon sweet cream butter
1 tablespoon Frank’s Red Hot sauce
sprinkle garlic powder
sprinkle freshly ground black pepper

Other Sauces:
2 tablespoons bottled Kikkoman Teriyaki Sauce
2 tablespoons Mae Ploy Sweet Chilli Sauce

Directions:
1. Wash and dry your chicken wings/drummettes.
2. Mix the all purpose flour with the sea salt and paprika in a bowl and coat your chicken pieces in this flour mixture.
3. After dredging the chicken with the flour mixture, dust off the excess flour and lay the chicken pieces on a sheet pan lined with foil that has been brushed with some canola oil so the chicken wings do not stick to the foil.
4. Bake your your chicken wings at 425 degrees Fahrenheit for about 40 minutes. Remember to turn the chicken pieces halfway through cooking time so it bakes evenly.
5. Once the chicken pieces have a nice golden color, it’s done!
6. Toss the chicken wings/drummettes with the sauces of your choice. I personally like to coat 4 pieces with the buffalo sauce, 4 pieces with the teriyaki sauce, and 4 pieces with the sweet chili sauce.
7. Serve with blue cheese dressing or ranch dressing, cut up carrots and celery, and coleslaw.

Buffalo Sauce:
In a small sauce pan, heat up the butter over medium low heat until it’s melted. Add the garlic powder, black pepper, and Frank’s Red Hot Sauce. Heat until sauce is hot and turn off heat. Coat your wings with this glorious sauce!

BEEF, ASPARAGUS, AND MUSHROOM WITH OYSTER SAUCE STIR FRY

This recipe contains my go-to stir fry sauce. All I ever have to do is pick out whatever protein and vegetables I want and use this sauce to stir fry everything up and I can have a great dinner on the table in minutes. Okay…maybe not minutes…but in less than half an hour. Enjoy!

Before I cook, I always need to mise en place everything. And it becomes even more important when you’re about to cook up a stir fry.

What I love about stir frying is that after you’ve prepped everything, the cooking part moves fast and I can have dinner on the table in less than fifteen minutes!

Beef, Asparagus, and Mushroom with Oyster Sauce Stir Fry

Source: Lo Huynh (4 servings)

Beef:
½ pound New York steak or flank steak, sliced against the grain, cut into 1″ x 2″ strips
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon corn starch

Ingredients:
¼ each red onion, julienned
3 stalks scallions, cut into 2″ pieces
½ pound asparagus, ends trimmed off and cut into 2″ to 3″ pieces
1 cup mushrooms , sliced
2 tablespoons canola oil

Sauce:
2 teaspoons soy sauce
2 teaspoons oyster sauce
¼ teaspoon granulated sugar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce {Rooster/sriracha brand}, optional

Directions:
1. Combine the beef ingredients together and let marinate for about 15 minutes.
2. Mix the sauce ingredients together and set aside.
3. In a wok, heat 2 tablespoons of canola oil. Add the beef and cook until medium rare. Set aside.
4. Add the asparagus, mushrooms, and red onions and cook for a couple minutes or until the asparagus is cooked but still crisp.
5. Add the meat back to the wok.
6. Add the sauce ingredients and cook for a couple minutes until everything is heated up.
7. Add the scallions and and saute for a minute.
8. Serve with steamed rice.

TERIYAKI CHICKEN

I LOVE making chicken teriyaki at home and from scratch because the bottled stuff just doesn’t cut it. This teriyaki sauce would also be fantastic on top of salmon too.

Make sure to pan sear the chicken first so you can ensure a nice crispy skin! On top of that, it will only add extra flavor to your teriyaki sauce since the sauce will be cooked in this pan.

Teriyaki Chicken

Source: Lo Huynh (2 servings)

Ingredients:
2 each boneless chicken breasts
tt sea salt
tt freshly ground black pepper
1 tablespoon canola oil

1 cup mixed vegetables like brocolli and carrots, steamed for about 5 minutes or until desired doneness
1 cup Japanese rice, cooked

Sauce:
2 tablespoons sake
2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon granulated sugar
1 teaspoon honey

Garnish:
1 stalk scallions, chopped
1 tablespoon Robust Garlic Extra Virgin Olive Oil, optional

Directions:
1. Mix your sauce ingredients together in a bowl and set aside.
2. Season the chicken breasts with some sea salt and freshly ground black pepper.
3. In a saute pan, sear the chicken breasts skin side down first. Flip and sear the other side.
3. Place the chicken, skin side up, on a sheet pan and roast in the oven at 400 degrees Fahrenheit for about 20 minutes, or until the juices run clear and your chicken is fully cooked. Let the chicken rest for 5 minutes before slicing it.
4. In the pan where you’ve seared your chicken breasts, add your teriyaki sauce ingredients and bring the sauce to a boil. Turn off the heat. The sauce should have a nice sheen to it. Set aside.
5. Steam your vegetables until it’s cooked to your liking.
6. On a plate, serve your sliced chicken breast with some steamed Japanese rice and steamed vegetables. Spoon the teriyaki sauce on top of your chicken.
7. Drizzle with Robust Garlic Extra Virgin Olive Oil if desired and garnish with scallions.

LEMONGRASS BRAISED SHORT RIBS

I had some leftover ale from a dinner party I had a couple nights ago. The husband wanted to drink it but I was like, “No…you do NOT. It’s going to go into my short ribs.” The husband was like… “Uh. Okay.” I seriously hope he doesn’t eat these short ribs and wish I had just let him drink the rest of the ale instead. Ugggghhh. xoxo.

The Beef Short Ribs.

Seasoned the short ribs with some sea salt and fresh ground black pepper and dusted them with some A/P flour.

The leftover ale I had lying in my fridge.

The aromatics.

Searing the short ribs in a dutch oven.

Setting the seared short ribs aside on a plate.

Sauteing the aromatics so it’ll be fragrant.

Added the tomato sauce and ale.

After braising in the oven for about three hours, the meat should be tender and basically falling off the bones.

I served the short ribs with some simple smashed potatoes and roasted asparagus and baby oyster mushrooms.

Lemongrass Braised Short Ribs

Source: Lo Huynh (4 servings)

Ingredients:
3 pounds beef short ribs, bone-in
1 tablespoon all purpose white flour
tt sea salt
tt fresh ground black pepper
2 tablespoons canola oil
1 5-inch stalk lemongrass
1 inch knob fresh ginger, peeled
6 cloves garlic, peeled
1 each carrot, peeled and cut into 2″ pieces
2 stalks celery, cut into 2″ pieces
1 each red onion, quartered
2 cups good ale or red wine such as a merlot or cabernet
4 ounces tomato sauce
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
2 tablespoons golden brown sugar
3 tablespoons hoisin sauce
1 cup chicken broth

Directions:
1. Wash and dry your short ribs.
2. Season the short ribs with the sea salt and fresh ground black pepper and then dust them with the all purpose white flour.
3. In a dutch oven, coat the pot with canola oil and turn the heat to high.
4. Once the heat is high, begin searing the short ribs until you get a nice brown color on them. Cook small batches of short ribs at a time so you can get a nice sear. Set the short ribs on a plate after you’ve seared them.
5. In the same dutch oven, add the ginger, garlic, lemongrass, carrots, celery, and onions and saute for a couple minutes until it is fragrant.
6. Add the tomato sauce and cook it for about a minute.
7. Add the ale or wine and scrape the bottom of the pot to get flavors into the sauce.
8. Add the rice wine vinegar, soy sauce, golden brown sugar, and hoisin sauce.
9. Add the short ribs back into the pot.
10. Add the chicken stock to cover the short ribs and bring to boil.
11. Bake at 350 degrees Farenheit for 2 1/2 to 3 hours, or until the meat is tender and falling off the bones.
12. Serve the short ribs with some smashed potatoes and roasted asparagus and baby oyster mushrooms and spoon the cooking liquid over the short ribs. Garnish with some chopped parsley.

TAIWANESE STIR-FRIED RICE CAKES

If I hit a Taiwanese restaurant, this is my MUST HAVE dish I will always need to order. I just love the chewy noodles and it’s such a simple and yummy dish to make at home. Another reason why I love my home version is that it’s not drenched in lots of oil like the restaurant version. My secret is blanching the oval noodles while you’re sauteing the pork and vegetables and once your dish is near completion, you quickly add in your blanched oval noodles and it doesn’t all clump together.

Taiwanese Stir-Fried Rice Cakes

Source: Lo Huynh (4 servings)

Ingredients:
4 leaves napa cabbage, cut into 1″ pieces
4 each shitake mushrooms, julienned, cut into strips
2 stalks scallions, cut into 2″ pieces
1 pound oval rice cakes

Pork:
¼ pound ground pork or pork loin, if using pork loin, cut it into thin strips
1 teaspoon granulated sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon Chinese cooking wine
1 teaspoon corn starch
tt fresh ground black pepper
2 cloves garlic, minced
1 tablespoon fresh ginger, minced

Sauce:
¼ cup chicken broth
2 tablespoons oyster sauce

Directions:
1. Mix the pork ingredients together and set aside.
2. Mix the sauce ingredients together and set aside.
3. Boil a pot of water in order to get it ready to blanch your oval noodles.
4. In a wok, over high heat, add 1 tablespoon of canola oil. Once the oil is hot, add the marinated pork ingredients and cook the pork until it is fully cooked. This should take about 5 minutes. While cooking your pork, put your oval noodles in your pot of boiling water and cook it for a couple minutes, or until your oval noodles is the consistency you’d like.
6. Add the napa cabbage and shitake mushrooms to the pork mixture and stir fry for a couple minutes.
7. Add the sauce ingredients to the wok and heat it up for about a minute.
8. Scoop your noodles out of the boiling water using a slotted spoon and add your blanched noodles to the wok. Coat the noodles with the sauce.
9. Add your scallions to the noodles and serve hot.

CHICKEN CHOW MEIN WITH CRISPY NOODLES

I love the texture of crispy noodles and with the addition of a nice gravy to top it off, I’m in heaven.

Chicken Chow Mein with Crispy Noodles

Source: Lo Huynh (2 servings)

Marinade:
1 tablespoon Chinese cooking wine
1 tablespoon oyster sauce
1 teaspoon corn starch
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
tt kosher salt
tt fresh ground black pepper

Sauce:
½ cup chicken broth
1 tablespoon oyster sauce
1 teaspoon granulated sugar
1 tablespoon soy sauce
1 tablespoon corn starch
tt kosher salt
tt freshly ground black pepper
1 tablespoon sesame oil

Ingredients:
½ pound chicken breast, thigh, or tenderloins, sliced
1 each carrot, peeled and sliced on the diagonal
1 each stalk celery, sliced on the diagonal
¼ each red onion, julienned
½ cup broccoli florets, blanched
4 leaves napa cabbage, cut into 2″ pieces
4 ounces snow peas, stringed
2 stalks scallions, cut into 2″ pieces
½ pound wonton noodles, blanched, shocked in cold water, and drained
½ cup canola oil

Directions:
1. Coat the chicken with the marinade ingredients and let it marinate for about 15 minutes.
2. Mix your sauce ingredients together in a bowl and set aside.
3. In a wok, add the 1/2 cup of canola oil and pan fry the crispy noodles so it is crispy on both sides. Set your noodles aside on a serving plate and pour most of the oil out and leaving about 2 tablespoons of oil in your wok.
4. Add the marinated chicken to the wok and saute until fully cooked.
5. Add all the vegetables to the wok and saute for a couple minutes until it’s slightly cooked but still crunchy in texture.
6. Add the sauce ingredients and saute for a couple more minutes or until the ingredients are coated with the sauce mixture and the vegetables are cooked to your liking and the sauce has thickened.
7. Pour the chicken, vegetables, and this gravy over your pan fried noodles.

* Feel free to replace the chicken with beef, pork, shrimp, tofu, or whatever your heart desires!

BBQ BABY BACK PORK RIBS


I was at work and craved ribs big time so i rushed home and made these ribs. It’s another one of those meals were i’m like…WHY have i never tried making ribs at home before? These came out super yummy and I know what you’re gonna say…real ribs need to be smoked and grilled like on a grill…but you know what? As much as I’d like to give myself cancer by eating carcinogenic ribs, I’ll have to settle for these tonite…the best part of this meal is that I don’t have to clean a grill, but rather, crumble up a piece of foil and trash that. Dude…I’m beginning to cook like a dude. uggghhh….xoxo.

BBQ Baby Back Pork Ribs

Source: Lo Huynh (4 servings)

Ingredients:
4 lbs baby back pork ribs

Dry Rub:
1 cup brown sugar
2 tablespoons chili powder
1 tablespoon sea salt/kosher salt
1 tablespoon garlic powder
½ teaspoon ground cinammon

½ cup barbecue sauce, Sweet Baby Ray’s original bbq sauce, or any bbq sauce you want to use

Directions:
1. Mix the dry rub ingredients together and rub it all over your baby back pork ribs. Let this marinate at least an hour to overnight.
2. Place your ribs in a baking pan/sheet pan lined with foil and place in an oven heated at 300 degrees Farenheit. Bake this for about four hours.
3. Brush your ribs with the barbecue sauce of your choice and bake for another thirty minutes.
4. Add more barbecue sauce to your ribs and finish baking the ribs at 350 degrees Farenheit for another thirty minutes, or until your ribs are fork tender and have a nice well glazed and roasted brown color to it.
5. Let ribs rest for 15 minutes before cutting into it. Serve with french fries, baked beans, corn on the cob, and/or coleslaw.

CHAR SIU {CHINESE BARBECUED PORK}

Because I don’t live near any Chinese restaurants where I can just order some char siu to go with some wonton soup I wanted to make, I was forced to make some from scratch…and honestly, when that happens and I’m forced to make it myself, I’m like…wow…why did I NOT make this before? Cause seriously, making your own homemade char siu is soooo much BETTER than buying it from some ghetto dirty Chinese restaurant in Chinatown and you know exactly what’s going in your food. On top of that, I’m trying to now steer away from a lot of additives so I didn’t add food coloring to my char siu to give it that red color…you can do that to yours if you want but since I’m cooking this for my husband and me, I’ll stay away from all the stuff I don’t need. Anyway, I hope you make this super simple recipe and I think after you do, you’ll be like me and think….WHY did I NOT EVER make this before? xoxo.

Char Siu {Chinese Barbecued Pork}

Source: Lo Huynh (4 servings | 1 lb.)

Ingredients:
1 lb. pork tenderloin or pork shoulder

Marinade:
1 teaspoon Chinese 5-spice powder
2 tablespoons Chinese rice cooking wine
2 tablespoons honey
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil

Directions:
1. Mix your marinade ingredients and set aside 2 tablespoons of the marinade.
2. Marinate the pork tenderloin/pork shoulder in the marinade overnight or for at least one hour.
3. Line a baking pan with foil, place your marinated pork on top of the pan, and in a preheated oven at 350 degrees Farenheit, roast your pork for about 30 minutes. Flip the pork over half way through cooking time.
4. After about 30 minutes, when your pork looks pretty well cooked, pour or brush the rest of the 2 tablespoons marinade that you’ve set aside and roast at 375 degrees Farenheit for an additional 15 minutes until you have a nice dark brown roasted color on your pork.
5. Let your char siu rest for at least 15 minutes before slicing it.

THIT HEO KHO TRUNG {VIETNAMESE BRAISED PORK AND HARD BOILED EGGS IN A CARAMEL SAUCE}

I’ve been craving this dish but instead of running over to my mom’s and begging for her to make it, I decided to make it myself. My mom normally makes it with pork that has a big chunk of fat attached to it but since fatty things kind of gross me out, I opted not to go with the pork belly and stuck with pork shoulder which had more than enough fat on it for me. Anyway, I hope you enjoy my version of it. I love it to pieces! xoxo.

Thit Heo Kho Trung {Vietnamese Braised Pork and Hard Boiled Eggs in Caramel Sauce}

Source: Lo Huynh (4 servings)

Ingredients:
2 lbs pork shoulder, cut into 2-inch chunks
6 each eggs, hard boiled
1 each yellow onion, sliced or julienned
3 each garlic cloves , minced
1 10.5 fl. oz. coconut juice
1 cup water
1.5 tablespoons fish sauce
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Caramel Sauce:
3 tablespoons granulated sugar
3 tablespoons water

Directions:
1. In a medium, heavy bottom pan {preferably a le creuset round dutch oven}, combine the 3 tablespoons sugar and 3 tablespoons water. On medium heat, melt the sugar and stir occasionally. Continue stirring the pan until the sugar turns a nice brown golden color {this should take about ten minutes}.
2. Add the pork shoulder to the pot and coat the pork with the caramel until it’s nicely coated on all sides and the outside of the pork has a nice sear to it. Add the fish sauce, sea salt, and freshly ground pepper.
3. Add the garlic and onions and saute for a couple of minutes until fragrant.
4. Add the coconut juice and the 1 cup of water {basically add enough water to cover the pork}.
5. Bring the pork to a boil. Remove the scum on top and then turn the heat to low. Simmer for about one hour or until the pork is desired tenderness.
6. About 15 minutes until the pork is finished, add the hard boiled eggs and gently coat the eggs in the sauce.
7. Raise the heat to medium high and reduce the sauce until desired consistency.
8. Serve with steamed jasmine rice.

GA ROTI {VIETNAMESE STYLE ROASTED CHICKEN}

One of my favorite Vietnamese dishes to eat is ga roti…which is basically a roasted chicken.  This is prolly my 3rd attempt at making this and I think I was able to finally tweak the recipe to my liking…and by liking, hearing the husband tell me he loved it.  I think the biggest secret in making this dish taste specular is that I used a meat tenderizer on the chicken first, so that helped break down the connective tissues and the marinade was able to seep into the meat better, thus producing a very tender and very flavorful chicken.  I hope you love this recipe as much as my husband loved eating it tonite!  xoxo.

Ga Roti {Vietnamese Roasted Chicken}

Source: Lo Huynh (2 servings)

Ingredients:
2 each chicken drumsticks
2 each chicken thighs

Marinade:
1 tablespoon Maggi seasoning
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon granulated sugar
1 tablespoon honey

Garnish:
1 tablespoon cilantro , roughly chopped

Directions:
1. Wash the chicken pieces and pat dry. Tenderize the chicken using a meat tenderizer.
2. Mix the marinade ingredients together and toss the chicken with the marinade.
3. Marinate the chicken for at least one hour to overnight.
4.  Set your oven to 425 degrees Farenheit.
5. In a pan, add 1 tablespoon of canola oil. Once oil is hot, sear the skin side down first until a nice golden brown color and then sear the other side of the chicken pieces.
6. Put the pan in your oven and bake for about 30 minutes, or until the juices run clear and your chicken is fully cooked.
7. Serve with steamed jasmine rice and garnish with the chopped cilantro.