Honey Sesame Chicken (Slow Cooker) and two other things . . .

First of all:

 Thank you - for leaving kind messages and emails for 

positive thoughts, prayers and good wishes as we ushered 

our sweet Black Labrador from this life. 

Please accept my deepest thanks.  

Your kindness and understanding has been so appreciated.  

A little more about our pal at the end of this post.

Second of all:

Blog connection problems!!

 With NO thanks to Blogger/Google.  :(

There has been a snafu with my domain name onceuponaplate1.com.

I am attempting to retrieve it, but in the meantime I've reverted

to "www.onceuponaplate.blogspot.com", so if you have had

difficulty getting feeds or connecting with my blog -- that is why.  

If you can change your address book/connection to 'www.onceuponaplate.blogspot.com'

we'll be able to keep in touch.

  

Thank you!! 

And enough of that business.

~*~*~*~*~

Ah, this difficult time and dreary weather seemed to cry out for comfort food, 

so when I happened upon this recipe I knew I wanted to try it.

Originally found at Baby Center (click), it was adapted by a another blogger 

Tessa @ Handle the Heat (click). 

Both versions looked good but

I wanted to pump it up slightly to give it more of an Asian edge, 

which we prefer, so I added a couple of tweaks to suit our taste.

The original recipe called for boneless/skinless chicken breasts... 

but for slow cooking I prefer boneless/skinless chicken thighs ~ 

they are more flavorful and can stand up to slow cooking more successfully 

than breasts. Thighs remain moist and tender during the long cooking period.

I followed Tessa's (Handle the Heat) recipe fairly closely, 

but I did make these changes:

- I tossed a couple of slices of fresh ginger into the slow cooker

- I used the ketchup called for in original recipe, 
(if you are avoiding corn syrup use an organic brand that does not include it.) 

(Or do as Tessa did and substitute tomato sauce.)

- Increased the garlic to 3 cloves, minced

- Increased the cider vinegar to 3 teaspoons (1 Tablespoon)

- Added a couple of splashes of Dry Cocktail Sherry 

(may substitute Mirin instead~ Japanese cooking wine for the sherry)

- Increased the sesame oil to 2 teaspoons

- Along with the scallion garnish I added fresh Cilantro sprigs

As always, I recommend you adjust the seasonings to your own taste, of course. :)

I hope if you try this recipe you'll love it. It reheats and freezes well 
(sans the garnishes), so you can make ahead and have it on hand.

 Simply warm it up and sprinkle with the fresh garnishes.  

Serve over rice, noodles, or your favorite grain.

It's also a fabulous filling for lettuce leaves or small sandwich buns.

You can find both recipes via the links above ... 

I believe you will like this method of preparing chicken.

~*~*~*~*~*~

(© original oil by John Silver, UK)*
Original is available, click the above link to learn more.

My Pal

The good news is the Veterinarian was 'off' in her estimate of 
the amount of time our pup had remaining.

Our boy actually enjoyed an additional several weeks of a good, 
happy life beyond what was predicted, tail wags and all. 

We made every effort to make sure he enjoyed each moment, 
doing things he liked, eating well, going for rides in the car, 
sleeping comfortably, being loved; he was able to remain 
free of pain and discomfort until the very end.

May we all have it so when it's our time.

Here is to 14 splendid years of love and companionship.

Not a mean bone in his body . . . he was a good boy.

The tough decision was made Monday morning February 3rd ~

he was such a wonderful dog, very much loved, 

is sorely missed and will remain forever in our hearts.

~*~*~*~*~*~

* ©The Art of John Silver, 

Fine Artist, U.K.

Please visit Mr. Silver's site, JSFA (The Fine Art of John Silver) 
(http://www.johnsilverfinearts.com/) to see more of his exquisite work.

You may order prints, originals, or contact to

perhaps commission an original painting.

Shipping is available worldwide from the UK.*

For more information:

http://www.johnsilverfinearts.com 

http://john-silver.artistwebsites.com

 http://www.johnsilverfinearts.co.uk

Disclaimer: Mr. Silver has no idea who I am; 

I receive no compensation for recommending his work. 

I'm just a fan, entirely captivated by his incredible talent. 

~*~*~*~*~*~

Thank you for coming by today friends!

I wish you peace and happiness.

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Korean-Style Minced Beef Bowl

Oh my, this is a MUST share!
I found the recipe on my long-time friend's  (gorgeous) blog; La Table de Nana, by Monique. She shared with us that she had discovered it on  The English Kitchen blog by Marie.
Both Marie and Monique are blogging cooks that I admire,  it helps that our tastes in food are quite similar.  If either of these two ladies give a recipe high marks, I know it will be popular at my house too. 



This recipe is very flavorful and it goes together in just minutes (a quick meal, especially if you steam some rice just before you begin to cook the beef.) The bonus is ~ it's budget friendly!
I just tweaked the original recipe a little bit:
- I increased the amount of fresh ginger, -Added a little very dry sherry (not cooking sherry) just before adding the soy sauce -Added a teaspoon of white vinegar (or apple cider vinegar) with the soy sauce (it piques the flavor just a bit.)

Click image to learn more. Option to purchase if you cannot find it locally.
I used Sambal Oelek (fresh ground chili paste) instead of the chili flakes
The original recipe suggests serving it with sticky rice (which would be perfect, and would make it easier to eat with chopsticks)  I had Jasmine rice, so that's what I chose.



For garnish I added some julienned carrots, a sprig of cilantro and a wedge of fresh lime,  along with the sliced scallion in the original recipe.
If you like food with an Asian flavors, I am quite certain you will love this one.



If you would like the recipe, please hop over to Marie's blog, and say hello ... Here is the link. or 
(http://theenglishkitchen.blogspot.com/2013/03/korean-beef.html)
Many thanks to Marie and Monique for sharing this KEEPER! I'll make this one again and again ~ (it would make a wonderful filling for lettuce wraps too.)

I hope you'll give it a try. Thank you for coming by today ~ Cheers!

Mystery Ingredient Club ~ Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise

Using ingredient number two of three, sent to Mystery Ingredient Club members by Michael at Rattlebridge Farm.  (Michael is the creator and host of the club.)

To learn more click the image below:

~*~*~*~*~

I chose to use the Citrus Salt from Cyprus in this recipe from Donna Hay's current magazine edition.  (The original version uses plain sea salt.)





The recipe is very simple and would make a great weeknight dinner as it can be on the table in  less than a half hour.



The sauce is made by blending Wasabi paste with a good quality whole egg mayonnaise and fresh lemon juice. 
The method is to smash the parboiled potatoes with your fingers a little to crush them, drizzle with oil and salt, then roast them on an oiled, shallow rimmed baking sheet  for 10 minutes in a 475ºF/250ºC oven. After the 10 minutes, the seaweed wrapped salmon filets are placed skin side down on the hot baking sheet, (scooting the potatoes to the edge of the pan) then continue roasting the potatoes and salmon together for an additional 8 to 10 minutes.
The filets I used were on the smallish side, so they barely took 6 minutes to cook. (There is carry-over cooking after you remove the pan from the oven.) 
You can make the Wasabi Mayonnaise, and par boil the tiny potatoes  a couple of hours ahead to cut last minute prep time.



I served the salmon with fresh pea sprouts (love those ~ all the flavor of fresh peas, but with a delicate crunch). No prep at all, just rinse them well under cold water and arrange on the plates or platter.
It received a hearty thumbs-up at our table,  and I would definitely make this again.

I've posted the printable recipe over on my  recipe blog ~ click here.
Please hop over to Rattlebridge Farm for The August 2nd edition of Foodie Friday.
Have a wonderful day!
~mari

Crispy Garlic-Ginger Chicken

As lots of you know I was born in San Francisco, grew up and spent most of my life just south of SF near Stanford University. Because of its cultural diversity the San Francisco Bay Area  is home to some really fine ethnic restaurants, including   some top quality Chinese cuisine, which I LOVE.
Several years ago when I moved to this area of the Pacific Northwest,   I was dismayed to learn that the Chinese restaurants here are abysmally bad. But my love of Asian inspired food remained (and still remains) as strong as EVER ...  so when we long for Chinese food, I make it myself.  

This is one of my favorites, and I've  posted about it before  (clickable link) ~ 
It is really not difficult to make at all,  and it always  satisfies my craving for Chinese food.
You can get a  printable copy of the recipe over on my recipe blog by clicking here.
Gluten Sensitive? The good news is the coating used for the chicken is made with cornstarch, not wheat flour, so it is naturally gluten free. However the sauce does contain soy sauce, so substitute tamari (verify that it is wheat free.)

I usually serve it with steamed rice and a simple vegetable (this time steamed broccoli.)
If it sounds like something you might like, I hope you'll give it a try!
Do you have a favorite Chinese dish that you make, or that you like to order?
I'd LOVE to hear your favorites!
I'm linking to Foodie Friday at Rattlebridge Farm please come see!
Thank you for stopping by today.

xo~m.

Shrimp and Asparagus Fried Rice

When rice is on the menu I always steam enough for leftovers so I can make Fried Rice.  (Leftover, cold rice makes the best quality fried rice.)
It's one of my favorite dishes and I usually load it up with healthy things so it is a one bowl meal. Another reason I love it is because it is the perfect opportunity to use up leftovers.
This time I didn't really use leftovers (except the cold rice), as our dear neighbors generously share fresh asparagus from their garden . . . (Thank you P & J!) So I wanted that to be the star of the dish, and I added a few medium size shrimp along with the things I always include in Fried Rice. 
If you've made Fried Rice you know the steps and this never really needs a recipe, but generally I follow this method:
Heat about a tablespoon or so of vegetable oil in a large skillet or wok Yellow or white onion - diced, saute until translucent  Garlic (optional sliced) add when the onions are almost done
Carrots - diced or sliced Celery - diced or sliced (I like lots)
I allow those veggies to saute for just a minute or two  (to retain some crispness)
Next add the remaining ingredients:
Asparagus - or other vegetable (as much or as little as you like), sliced on an angle in small pieces so it cooks quickly Cold rice (may need to add a little more oil to the pan before adding rice) a little salt
Stir the rice until the vegetables are distributed evenly through the rice and all ingredients are hot. 
At this point I push the rice to the side and add a teaspoon or  so of vegetable oil, then add one or two (or more) beaten eggs  to the cleared area of the pan ~ cooking and stirring until the eggs are lightly scrambled,  then stir them into the rice mixture.
Usually if I'm adding shrimp I cook them separately,  (I poach the shrimp in lightly salted water for just one or two minutes until they just turn pink.)
Add the shrimp and fresh or frozen peas, snow peas, or edamame to the rice mixture,  and allow to heat through (usually takes less than a minute.)  If using frozen peas I don't bother cooking or thawing them as the residual heat will do the job.
For best flavor serve the delicious rice up right away  and sprinkle with thinly sliced scallions/green onions-- both white and green parts. 
If desired garnish with cilantro, toasted sliced almond and/or toasted sesame seeds.
Something that you may find surprising?
My Fried Rice is not the usual kind you'll find in most Chinese-American restaurants  - because it isn't cooked with soy sauce.
I learned many years ago from a cooking lesson conducted by a native Chinese woman that authentic Fried Rice is not cooked with soy sauce so I do not add it, but instead pass it at the table for anyone who would like it.  (I usually add some to my bowl at the table because that's the way I grew up eating it.)  ;o)
This is just an outline of how I make  Asparagus- Shrimp Fried Rice,  truly the variety of vegetables and/or protein you can use is enormous.
I usually make some form of Fried Rice about twice a month, many times with brown rice rather than white and we always look forward it. 
Bonus! When you make it yourself, you can be extra generous with the add ins!
If  you give it a try, I hope you love it too.

Do you have favorite version of Fried Rice? I would love to hear about it-- whether you make your own or order it -- I'm always up for new ideas.


Please come visit Foodie Friday over at Rattlebridge Farm blog for more great recipes!

  
Thank you for stopping by today!
Blessings,  ~Mari

Banh Mi (My version of the Vietnamese sandwich)

My version of the popular Vietnamese sandwich is a cross-cultural version. 
You see, I no longer live in an area with a sizable Vietnamese population, and  I miss  my favorite Vietnamese foods.  But none are to to be found within a 2+ hour drive from my home. :(
What's a girl to do??
Well, improvise!
Not exactly authentic, but close enough for my tastes and the bonus is, this one uses a favorite of mine Carnitas which I normally have on hand in the freezer. 

Carnitas: A Mexican dish of little pieces of simmered and browned pork. Usually just seasoned with salt (and maybe some black pepper). I love carnitas!
Carnitas, also lend themselves to a number of other recipes . . .  So when I make a batch I always make extra as the meat  freezes and reheats beautifully, it can be tucked  into a warm tortilla, & topped with salsa for a satisfying snack or meal,  I've also used it as a filling for enchiladas, burritos and tamales, etc.   And you can shred the pork and add your favorite BBQ sauce,  while you reheat it,  it is a very flavorful filling in pulled pork sandwiches.

*~*~*~*~*





For my adulterated version of Banh Mi,  I shredded the  carnitas and added just a bit of water  to keep the meat moist while heating in a pan on the stovetop,  and also added a bit of Asian-style sauce.    I used Mr. Yoshida's original sauce -- I just added a little while warming the meat . Taste and add more sauce (and water)  if necessary,  until you are pleased with the flavor (and juiciness!)
Note: It doesn't take much of Mr. Y's because the sauce is concentrated. 
The traditional sandwich garnishes are  Du Chua  sweet/sour pickled vegetables (usually carrots and daikon) and slivered green onions, cilantro, thinly sliced jalapeño, sliced cucumber, mayonnaise or butter (I like mayo best here), and sometimes a drizzle of soy sauce (not necessary if using another Asian-style sauce.)
 For the authentic "Special" version a slather of  liver pate is spread on the roll.
 For my garnishes  I didn't bother to pickle the carrots or radishes  (Instead of daikon I used garden-variety red radishes  because that's what's most readily available here.) I love cilantro so I added lots, but just leave it out if you don't care for it.
Ummmm!  So good!! It made me very happy to (almost) duplicate one of my favorite Vietnamese meals.  If you can find good Banh Mi nearby ~ LUCKY YOU!
If not, this version will likely satisfy your craving. :D 
Oh! And rather than pork, you can also make Banh Mi with a number of other fillings. You can find an variety of other meat (and non-meat) ideas Here.  ~

Thank you for coming by for a visit today.
Blessings!  ~ mari xo



*Disclosure per FTC requirements:  I received no compensation for mentioning Mr. Yoshida's brand sauce.