Tag Archives: Asian food

Teriyaki Baby Back Ribs

Dressing/ Sauce/ Dip, Main Course, Meat/ Poultry, Uncategorized, , , , , , , ,

Ribs, ribs and more ribs. Okay, so you may be wondering how many rib recipes can there possibly be in the world. Well, the short answer is a lot! Granted, my family does not eat ribs often but when we do I like to try different sauces instead of using bbq sauce all of the time.

Teriyaki Back Back Ribs are a new favorite flavor whenever we get tired of traditional bbq and don’t feel like firing up the grill. Ribs can taste great whether you char them on the grill or bake them in the oven. One is just less time consuming to prepare. Baking ribs means you can do minimal work up front then stick them in the oven to bake low and slow. After that you can move on to doing something else productive like blogging.

If you like Asian flavors, you will enjoy Teriyaki Baby Back Ribs. P. F. Chang has become my  favorite teriyaki sauce because of the subtle hint of garlic, the slight tang of ginger and the sweetness of brown sugar. I use it as a marinade, glaze for pork, chicken or salmon and for a teriyaki brown rice side dish I recently made.

Whatever brand of teriyaki sauce you decide to use you cannot go wrong making a rack of ribs with a teriyaki twist.

Teriyaki Baby Back Ribs

Ingredients:

1 rack pork baby back ribs sliced
1 bottle P.F. Chang Teriyaki sauce
1 small onion sliced
1 cup water
2 tbsp vegetable oil
1 tbsp worcestershire sauce
1 tbsp salt
1 tsp ground black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder

Preheat oven to 325 degrees.

Season ribs with seasonings. Heat vegetable oil over medium high heat in a non stick frying pan. Brown ribs on all sides. Place ribs and onions in dutch oven. Add water then pour teriyaki sauce over the ribs. Cover and back for 1 ½ – 2 hours until ribs are tender and cooked through.

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Asian Bowl with Lollipop Lamb Chops

Dressing/ Sauce/ Dip, Main Course, Meat/ Poultry, Pasta and Grains, Soups/ Salads / Stews, Uncategorized, Vegetables, , , , , , ,

Recently, I received a wonderful surprise in the mail. New bottles of Gazebo Room Salad Dressing and Marinade. I immediately started thinking about the kinds of recipes I could create that incorporated the dressings. I didn’t want to just use them as a dressing on top of one of my regular salads. I wanted something new and exciting!

Bingo! I finally decided to make an Asian Bowl with Lollipop Lamb Chops. I topped the Asian bowl with Gazebo Room Asian Vinaigrette Salad Dressing and Marinade. Yes, that is a mouthful to say and a delicious mouthful to taste. If you like tangy salad dressings, I think you will like this Asian dressing. I just would not put a lot of this dressing on a salad. A little goes a long way with this dressing because it is so flavorful.

Now back to my Asian Bowl with Lollipop Lamb Chops. In my mind, this is a very simple dish to make and the Asian bowl is both colorful and nutritious. I kept it simple by combining just a few veggies, thin lo mein noodles and of course the lamb chops. I have to admit I developed this recipe based on the lamb chops. As I usually do on the weekends, I was perusing the meat aisle looking for something other than chicken. Remember, I have nothing against chicken. We just eat it often so I try to break up the week with another meat if possible so that we don’t grow feathers. I spied a lone package of lollipop lamb chops among the packages of bigger lamb chops and grabbed them before anyone else could. It is rare for me to find these little jewels so I was quite happy with this trip to the grocery store.

When I pulled the recipe together I wasn’t totally convinced hubby would be on board since I had never prepared a “bowl”. I wasn’t even sure he had heard of an Asian bowl but he surprised me and said “Sure, go for it”, which meant he was on board. Hubby did come into the kitchen a couple of times to see what I was doing and guided me on how he wanted me to “create” his bowl. Yeah, let’s just call him my assistant on this recipe. Anyway, we both enjoyed the final product. Hubby really enjoyed it because he ate the whole thing. Normally, he leaves a little food on his plate but not this time. All I saw were two chopsticks and lamb chop bones sitting at the bottom of his bowl. That is what I call a successful dish!

Asian Bowl with Lollipop Lamb Chops

Ingredients:

2 Roma tomatoes diced

2 scallions sliced

2 bunches romaine lettuce shredded or small Napa cabbage shredded

1 package (6 – 8) lollipop lamb chops

1 package thin lo mein noodles

1 small can water chestnuts drained

1 cup snow peas

1 cup shredded carrots

¼ cup crispy rice noodles

¼ cup Gazebo Room Asian Vinaigrette Salad Dressing and Marinade

2 tbsp olive oil

1 tbsp minced fresh ginger

1 tbsp Worcestershire sauce

1 tbsp salt

½ tbsp black pepper

paprika

Season lamb chops with Worcestershire sauce, salt, black pepper and paprika. Set aside.

Heat olive oil in a medium sized frying pan over medium high heat. Brown lamb chops on both sides approximately 3 – 5 minutes on each side. Remove from pan and place on paper towels to drain.

Add snow peas, carrots and scallions to frying pan and saute until slightly softened but still has some crispness. Remove from the pan and set aside.

Build Salad:

Place lettuce in the bottom of the bowl. Arrange veggies around the bowl. Add lo mein noodles, water chestnuts and diced tomatoes. Place three lamb chops on one side of the bowl. Drizzle with dressing then sprinkle with rice noodles.

Enjoy!

 

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Shrimp Summer Rolls

Appetizers, Seafood/ Fish, Side Dish, Uncategorized, Vegetables, , , , , , ,

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My family and I love Asian cuisine and the spicier the better for my hubby and youngest son. I have limited experience making Asian style foods but thought I would try my hand at making Shrimp Summer Rolls. We often eat Vietnamese spring rolls whenever we go to the Cheesecake Factory and recently found handmade spring rolls at one of our local grocers that sells fresh sushi daily.

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I wasn’t sure what kind of wrap to use for the spring rolls but discovered Blue Dragon Rice Pancakes which are used for summer rolls. Turns out spring rolls are not too hard to make. Although the rice pancakes are delicate, they roll easily. Once I rolled a couple of spring rolls I really got the hang of it. The test of whether or not I had done a good job of making Shrimp Summer Rolls was in the taste. In my opinion and fortunately the opinion of my family they tasted as good as the fresh summer rolls we get at the local grocer.

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Since this was my first attempt at making Shrimp Summer Rolls I took that as a very nice compliment. My next goal is to make fresh Shrimp Summer Rolls as good as the Cheesecake Factory. Now that is saying something! In the meantime, I can at least say my Shrimp Summer Rolls are pretty tasty. Next time I think I will try frying the summer rolls. Stay tuned.

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Shrimp Summer Rolls

Ingredients:
1 lb large shrimp peeled and deveined
1 pkg Chinese noodles
1 pkg rice pancakes
1 pint snap peas
1 cup shredded carrots
2 heads butter lettuce
3 cups cold water
1 tbsp sriracha sauce
2 tbsp olive oil
4 tbsp oyster sauce
½ tsp black pepper
½ tsp salt
¼ tsp cayenne pepper (optional)
juice from ½ lemon

Prepare Chinese noodles according to package. Drain and set aside.

Heat olive oil in a medium size non-stick frying pan over medium high heat. Add shrimp, sriracha sauce and lemon juice. Season with a little salt and pepper. Stir shrimp until they turn pink. Remove shrimp from pan and set aside in a small bowl. Add carrots, snap peas and a little more salt and pepper (add cayenne pepper if you really like heat) to the frying pan. Stir and let cook for 1 minute. Add oyster sauce and mix with veggies until they are well coated. Reduce to low heat and cook for another 2 minutes. Remove from heat and let cool for a few minutes.

Dampen a clean dish cloth. Add water to a large bowl. Place 1 rice pancake in the cold water until it softens and becomes pliable (about 10 – 15 seconds). Lay rice pancake on the dish cloth and add two pieces of butter lettuce to the pancake. Place a small amount of Chinese noodles in the center of the lettuce. Top with a little bit of the snap peas and carrots mixture then layer three shrimp on the veggies. Fold one end of the rice pancake towards the center over the shrimp then fold the sides towards the center as well. Gently roll up the pancake like a cigar. The pancake will seem delicate but should roll easily. Tuck in the sides as you roll the pancake if necessary. Chill for 30 minutes or serve immediately.

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