Here is an amazing week night alternative to the usual dinner selection. What a quick and delicious option this was. It was a hit with everyone, and only took 20 minutes to prepare.Enjoy!!!
4 ounces soba buckwheat noodles or whole-wheat spaghetti or (your noodles of choice)
5 ounces asparagus, cut in thirds
1 (6-oz) salmon fillet, skin off, cut into 8 pieces
1 tablespoon toasted sesame oil
Zest and juice of 1-2 limes (3 TBSP juice)
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
4 ounces cucumber, skin on, cut into medium pieces
1/2 small avocado, cut into bite-size pieces
1 tablespoon habanero mango sauce
1. Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.
2. Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.
3. Make the vinaigrette: Whisk together sesame oil, habanero mango sauce, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.
4. Add the cucumber and avocado; toss to coat. Just before serving, add salmon. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.
So Colin, being from Chicago has a craving every once in a while for something other than pizza. And it’s White Castle hamburgers. Using this recipe he made the most amazing burgers that he and the boys couldn’t get enough of.
White Castle Sliders
1 lb Ground Beef
1 2/3 cups Beef Broth
1 cup Minced White Onions
8 American Cheese Slices (optional)
16 Hamburger Dill Pickles
1 tsp Salt
½ tsp Pepper
½ tsp Onion Powder
2 pkgs Dinner Rolls (16 rolls)
Line a 10×15 pan with parchment paper.
Mix ground chuck, ⅔ cup beef broth and salt, pepper, and onion powder together until mixture is easily spreadable.
Gently spread meat mixture into prepared pan and form a thin even layer.
Using a knife, score each into 16 equal rectangles.
Use your finger to make 5 holes in each patty.
Place in freezer for at least 1 hour.
Remove frozen patties on parchment paper.
Preheat oven to 450.
Pour remaining beef broth (1 cup) into a baking sheet and spread minced onions over entire bottom of pan.
Allow to sit for 5 – 10 minutes.
Cut all dinner rolls in half to make buns.
Place frozen beef on top of onion mixture.
Place in oven for 10-20 minutes to allow burgers to steam cook (until they turn brown).
Remove and place cheese on each patty (if you are making cheese sliders).
Top each with a bun top and return to oven for 3 minutes.
Top each bun bottom with a dill pickle
Use a spatula to pick up each slider half and place on bun bottom.
So glad Colin made the most amazing sweet & sour chicken dinner.
He is already a wiz with Mexican food and grilled pizzas. Now he has decided to tackle Asian cuisine, YIPPEE.
It was so good!
Loft & Learn Sweet & Sour Chicken Recipe
Serves 4-6 (unless your child eats like Ace!) lol.
Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Just a dash of hot sauce
Preheat the oven to 325 degrees F.
Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it’s really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
Here is another amazing and simple recipe to try. Everyone in the family loved it and it was a wonderful alternative to the typical sandwich!!
1½ lb. Boneless Chicken Breasts
¾ tsp. salt
½ tsp. black pepper
2 tbsp. butter
½ c. orange marmalade
2½ tbsp. sesame oil
1/2 tsp. olive oil
2½ tbsp. soy sauce
¾ tsp. Hot sauce
½ tsp.cayenne pepper
½ tsp. sesame seeds
2 medium oranges
1 small head of butter lettuce
3 large pocket-style pitas
Heat oven to 400 degrees F.
Season the chicken on all sides with the salt and pepper and place in a baking dish. Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes.
Mix the marmalade, sesame oil, olive oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167 degrees F — about 20 more minutes.
Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy — about 1 minute.
Remove the breasts from the oven and let rest for 15 minutes.
Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool.
Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.Enjoy!