Bulalo Recipe

INGREDIENTS

• 2-3 Lbs Beef shanks (about two medium pieces)
• 3-4 Bunches of Bok choy (trimmed/cut and rinse thoroughly)
• 1 Tbs. Whole black peppercorns
• 2 Tbs. Patis (fish sauce)
• 1 large onion
• 3 Medium potatoes (halves)
• 2-3 Corn on the cob (halves)
• 12 cups water
• Calamansi for dipping sauce

DIRECTIONS

1. Rinse beef shanks before cooking. Bring water to a boil and then add beef shanks.
2. Bring water back to a boil and then skim off any scum that rises while the water starts to boil.
3. After skimming off the scum, you can go ahead and add the onions, peppercorns, and patis (fish sauce).
4. Let it cook for ten minutes, then add the corn, and bring it back to a boil. At this time, it should cook for twenty minutes.
5. After 20 minutes, you can go ahead and add the potatoes and let it cook for ten minutes.
6. Then go ahead and add the bokchoy.
7. Cook the bokchoy for 2 minutes and remove the pot from the heat.
8. That is it, you’re done!

Source : Filipino Food Lovers

Arroz Caldo Recipe

INGREDIENTS

For the stock:

• 1 Whole chicken cut-up into smaller pieces
• 6 Quarts of water
• 1 Onion peeled and thinly sliced
• 1 Tsp. MSG
• 1 Tbs. Salt

For the rice:

• 1½ Cup of long grain rice (jasmine rice)
• 9 Cups of water

For the soup:

• 1 Large ginger peeled and sliced thinly
• 5 Cloves of garlic peeled and smashed
• 10 Cups of chicken stock
• 1½ Tbs. Safflower
• ½ Tbs. Ground black pepper
• ½ Tbs. MSG
• 3 Tbs. Patis (fish sauce)
• 1 Tbs. Salt
• Hard-boiled eggs*
• Fried smashed garlic*

DIRECTIONS

1. Prepare the chicken and the stock; Rinse the chicken very thoroughly and cut it all up into smaller pieces, with the exception of the two breast halves.
2. Place chicken cut-up into an 8 quart stock pot with 5 to 6 quarts of water.
3. Bring water to a boil and remove scum as it rises.
4. Next add the onions and salt. Cover and let it simmer for 1 hour.
5. After an hour turn heat off and remove the meat from the pot.
6. Place meat on a tray and let it cool off. In a large bowl, using a strainer, pour the stock and strain all the solids that are in the stock.
7. Next discard the solids removed from the stock and set the stock aside.
8. When chicken is finally cooled off locate one of the breast halves and one chicken thigh, de-bone, and discard the bones.
9. Remove the meat from the bone by shredding the meat from the bone and saving the skin.
10. Slice chicken skin into small strips and set aside.
11. As for the rest of the chicken carcasses, place them in zip lock bags and freeze them to save for later cooking.

The Soup:

1. Using the same 8-quart stockpot heat 3 Tbs. of corn oil and saute garlic until golden brown.
2. Next add onions and cook until they hit the shiny stage.
3. Then add ginger, chicken meat, chicken skins, black pepper, msg, and fish sauce (patis) and let it cook for 3 minutes.
4. Add the rice.
5. While stirring constantly, let it cook for 2 minutes.
6. If the rice has thickened add 2 cups of chicken stock and mix it well.
7. Make sure all the lumps are smooth before adding rice to the pot.
8. After the 2 minutes add 10 to 12 cups of chicken stock into the pot depending on how thick you want your 
9. Arroz Caldo.
10. Bring it back to a simmer while mixing it constantly.
11. As soon it starts to simmer add the salt, safflower, keep stirring and let it cook over medium low heat for 10 minutes while stirring constantly.
12. Finally adjust the taste by adding more salt & pepper if needed.
13. Serve hot with hard-boiled eggs and topped with green onion (scallions) and fried smashed garlic.
14. Drizzle it with fish sauce and calamansi. Enjoy your mouth-watering Arroz Caldo!

The Rice:

1. In a pot add 1½ cups of rice and add 9 cups of water.
2. Bring to a boil, lower the heat to medium low, and let it simmer for 45 minutes un-covered.
3. Stir the rice frequently to avoid scorching. Set aside.

The Hard-Boiled Eggs: *

1. Add eggs into a small pot and cover with water until it’s about half an inch from the top of the eggs.
2. Boil for 15 minutes (10 minutes for soft boiled).
3. This might sound silly, but you’d be surprised how many people don’t know how to properly cook hard-boiled eggs.
4. People say that you should just leave it boiling long enough for it to cook.
5. That is somewhat true, but the problem is if you leave it cooking too long you will have a hard time de-shelling the eggs as the membrane between the eggs and the shell will act like glue.
6. You will wind up with pretty torn up eggs.

For the Fried Garlic: *

1. Peel and smash 8 cloves of garlic.
2. Set aside.
3. Over medium low heat, heat oil in a small frying pan and add smashed garlic until dark golden brown.
4. Transfer the garlic onto a plate lined with paper towels to drain the oil and set aside.

Source : Filipino Food Lovers

Baked Lumpia Rolls Recipe

INGREDIENTS

1 lb ground lean pork
1 medium carrot, chopped fine
1 medium onion, chopped fine
1 (8 ounce) can water chestnuts, drained and chopped fine
1 (8 ounce) can bamboo shoots, drained and chopped fine
8 garlic cloves
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
1 teaspoon black pepper
wonton wrapper, 1 package
1 large egg
Dipping Sauce
1/4 cup packed brown sugar
1/2 cup distilled white vinegar
1 teaspoon soy sauce
2 teaspoons water
1 teaspoon cornstarch, mixed with the water
2 -3 teaspoons freshly grated ginger

DIRECTIONS

1. In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
2. Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
3. I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.
4. Roll, brush ends with beaten egg and finish the roll to seal.
5. Place seam side down on a cookie sheet and repeat until done.
6. Bake in a preheated 450 degree oven, turning once for around 20 minutes.
7. They should be cooked through and the wrappers are golden brown.
8. Serve hot.
9. You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.
10. To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.

Dipping sauce

1. In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
2. Stir over high heat until sugar dissolves.
3. Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
4. Remove from heat and stir in ginger.
5. Makes 2/3 cup and you can double.

Source : Food

Filipino Chicken Curry Recipe

INGREDIENTS

•  2-3 tbsp. oil
• 3 potatoes, peeled, quartered and fried
• 1 lb. chicken, cut into serving pieces
• 3 cloves garlic, minced
• 1 large onion, quartered
• 1 tbsp. patis (fish sauce)
• 3 tbsp. curry powder
• salt and pepper
• 1 cup water
• 1 red bell pepper, cut into big squares
• 1 green bell pepper, cut into big squares
• 3 celery stalks, cut into 1-1/2” long
• 1 cup coconut milk or evaporated milk

DIRECTIONS

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.

Source : Filipino Recipe Site

Candy Corn And Oreo Pretzel Bark Recipe

INGREDIENTS

(2) 12 oz bags White Morsels (i used Nestle)
1 1/2 cups chopped Oreos
1 cup Candy Corn
1 cup chopped pretzels
orange sprinkles

DIRECTIONS

1. Melt the white chocolate for 90 seconds , stirring at each 30 second interval until melted.
2. stir in half of the Oreos , half of the candy corns, and half of the pretzels
3. Put a piece of parchment paper over a large baking sheet. Spread the mixture thinly over the entire pan.
4. sprinkle the rest of the candy corn , Oreos and pretzels over the mixture. gently press down so that the pieces stick.
5. sprinkle with orange sprinkles (optional)
6. Refrigerate for at least our, chop into pieces before serving

 Source : Sweet and Delish

Classic Vanilla Mousse Recipe

INGREDIENTS

6 gelatine leaves (0,4 oz. / 12 g) 
4 egg yolks 
6 tablespoons sugar 
0,5 pint / 2 1/2 dl milk 
1 vanilla pod
0,6 – 0,8 pint / 3-4 dl cream, 35% 
cocktail cherries 
almond flakes

DIRECTIONS

1. Put the gelatine to soak in cold water. Whisk the egg yolks airy with sugar and add the milk a little at a time. Cut the vanilla pod and scrape out the grains and stir them into the egg mixture.
2. Place the bowl in a water bath, to be held at the boiling point, stirring constantly, until the custard is thick and smooth. Squeeze the gelatine and dissolve it in the hot cream, stirring. Set the custard to cool and stir occasionally.
3. Whisk the cream stiff and fold ca. 2/3 into the custard. Rinse 
4. ramekins with cold water and fill the mousse into moulds, allowed to stand in the refrigerator until mousse is quite stiff.
5. Dip the moulds in hot water and vault portion mousses onto desert plates. Garnish with remaining whipped cream, cocktail cherries and toasted almond flakes.
6. Serve well chilled and preferably with a glass half sweet sherry.

Source : Recipe Reminiscing

Eggplant Parmesan Recipe

INGREDIENTS

• 2 eggplants, peeled, sliced, and salted
• 3 eggs
• 1 cup bread crumbs
• 1 1/2 cup parmesan cheese, grated, divided
• 3 cups spaghetti sauce
• 2 cups mozzarella
• 2 tsp dried basil

DIRECTIONS

1. Preheat oven to 400.  Grease 2 sheet pans. In a bowl, beat eggs.  In another bowl, mix bread crumbs and 1/2 cup parmesan cheese. Dip eggplant slices in egg and then in bread crumb mixture to coat.  Place on sheet pan.  Once all slices have been dredged, bake for 5 minutes. Remove from oven, flip slices and switch pans on shelves to bake evenly.  Bake for 5 more minutes.  
2. Reduce oven temp to 350. In a 9 x 13 pan, pour 1 cup of spaghetti sauce in pan.  Place eggplant slices on bottom to cover.  
3. Pour another cup of spaghetti sauce over slices.  Sprinkle 1 cup mozzarella and 1/2 cup parmesan cheese over sauce.
4. Place another layer of slices over cheese and repeat with sauce and cheese. Sprinkle basil over the cheese.
5. Bake for 30 – 35 minutes until cheese is melted and browning. Enjoy

Source : Coffee with Us 3

Teriyaki Pineapple Wings Recipe

INGREDIENTS

2- 3 lbs wings
a drizzle of olive oil
salt & pepper
1/2 cup teriyaki sauce
1/3 cup ketchup
1 tsp brown sugar
1/2 cup canned crushed pineapple
2 garlic cloves
a pinch of crushed red pepper
1/4 cup water
2 Tbsp sesame seeds, lightly toasted in a dry pan
sliced scallions

DIRECTIONS

1. Preheat oven to 425 degrees.
2. Dry off the wings with a paper towel. Toss lightly with olive oil, salt and pepper.
3. Place the wings on a parchment lined baking sheet in a single layer.
4. Bake for 20 minutes, flip the wings over and bake another 20-25 minutes until cooked through and crisp.
5. While the wings are cooking add the teriyaki sauce, ketchup, crushed pineapple, brown sugar, garlic, crushed red pepper flakes and water to a blender and blend until smooth,
6. Pour into a saucepan and simmer for about 20 minutes or until slightly thickened.
7. Once the wings are cooked and just before serving, toss the wings in the sauce. Garnish with the toasted sesame seeds and sliced scallions.

Source : Lemoine Family Kitchen

Gin And Ginger Cocktail Recipe

INGREDIENTS:

8-10 mint leaves
1/2 oz ginger syrup (recipe follows)
2 oz gin of choice
1/2 fresh lime juice
2 oz ginger beer
3-4 dashes lime bitters (optional)

Ginger Syrup:

1 cup water
1 cup granulated sugar
2 inch ginger, peeled, sliced

DIRECTIONS:

1. In a tall glass, muddle mint leaves with ginger syrup.  
2. Add gin, lime juice, ginger beer, and a couple dashes of lime bitters.  
3. Stir together.  
4. Add ice.  
5. Garnish with lime wedges and additional mint leaves.

Source : Little Picurean

Slow Cooker Beef Stir Fry Recipe

INGREDIENTS

1.5 pounds flank steak (you can also use chicken breast)
Salt and fresh ground pepper, to taste
2 bell peppers (choose a combination of red, orange & yellow), cut into strips
1 large yellow onion, sliced
3 cloves garlic, finely chopped
1 (9 ounce) pouch McCormick Sesame Chicken Stir Fry Sauce

DIRECTIONS

1. Season steak with salt and pepper; set aside.
2. Cut up the vegetables and place in the slow cooker.
3. Place steak over veggies.
4. Pour sauce over meat and vegetables.
5. Cover and cook on low for 6 hours or on high for 4 1/4 hours, or until meat is done.
6. Remove beef from slow cooker and cut into thin strips; place back in the slow cooker.
7. Serve over brown rice or quinoa.

Source : She Knows

Beet Salad Recipe

INGREDIENTS

4 small/medium carrots, halved
4 small/medium beets, greens/stems cuts off
2 celery ribs, chopped
1 avocado, chopped
½ tsp. fresh ginger, minced
1 Tbsp. fresh cilantro, chopped
1 Tbsp. toasted sesame seeds
1 tsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
salt and pepper

DIRECTIONS

1. Place unpeeled carrots in a pot of boiling water and cook until knife tender, about 10-15 minutes.
2. While the carrots are cooking, do the same with beets. Place unpeeled, whole beets in a pot of boiling water and cook until knife tender, about 30 minutes. Drain both and cool. Once cooled, peel the carrots and beets; cut both into cubes.
3. Transfer the cubed carrots and beets to a large bowl; add the remaining ingredients. Season with salt and pepper. Gently mix and chill in the refrigerator for at least 20 minutes or overnight.

Source : Little Broken

Puff Pastry Pockets Recipe

INGREDIENTS

1 package puff pastry
1-2 bell peppers
1 clove of garlic
1 tbsp of oil
½ tsp of salt
½ package cream cheese with garlic and herbs
100 g of the ham strips
1 egg for brushing
sesame seeds for the top

DIRECTIONS

1. Heat the oven to 180 degrees C convection.
2. Cut the peppers into strips and chop the garlic. Put it in a bag together with the salt and the oil. Shake well and come on a baking sheet with baking paper. Put it in the oven and bake for about 30 minutes or until the peppers are a little black at the tips.
3. Roll out the puff pastry and divide into 4 equal squares. Butter out the piquant cheese on one half of the square on all of them. Spread the ham on top of the cheese and finally the peppers.
4. Beat an egg lightly and brush the edges. Then fold up the other half of the filling and use a fork to seal them. Brush the top with egg and sprinkle some sesame on.
5. Put them on a baking sheet with baking paper and bake in the oven for about 12 minutes or until golden.

Source : One Kitchen

Thai Noodle Soup With Tofu, Mushroom & Zucchini Recipe

INGREDIENTS

2 servings of thin rice stick noodles
1 tablespoon coconut oil or vegetable oil
2-3 garlic cloves – minced
1 scallion – finely chopped
1 stalk lemongrass – outer leaves removed and ends trimmed off, then remaining white part chopped (optional)
Thai Green Curry Paste*
2 cups vegetable broth
1 cup water
4-5 baby bella mushrooms – thinly sliced (or your choice of mushrooms)
Half a block of firm tofu – diced into 1/2 inch cubes
1 medium zucchini – julienned
1 tsp of Season with Spice’s Coconut Palm Sugar, or to taste
Zesty Lime Sea Salt, to taste (or fish sauce)
Generous squeezes of fresh lime juice, to taste

*To make Thai Green Curry Paste
2 tbsp of Season with Spice’s Thai green curry powder, or adjust to your heat level
2 tbsp water
1 tbsp oil

Garnish and sides:
Fresh herbs such as cilantro, mint or thai basil
Lime wedges
Pea shoots or bean sprouts (optional)
Thinly sliced serrano chili pepper

DIRECTIONS

1. Cook rice noodles according to package instructions. Once noodles are cooked, drain well and separate into serving bowls.
2. While the noodles are cooking, combine our Thai Green Curry Powder with water and oil in a small bowl, and mix well into a thick paste. Adjust proportion of oil if needed.
3. Heat oil in a saucepan over medium fire. Add in garlic, scallions, and lemongrass (if using), and cook for 10-15 seconds, or until fragrant. Add in the Thai Green Curry Paste and continue to cook for another 10-15 seconds.
4. When everything is aromatic, pour in the broth and water, and bring to a boil. Add in the mushrooms and cook for about 1 minute until mushrooms begin to soften. Add in tofu and zucchini, and continue cooking for 3-4 minutes, or until vegetables are just cooked. Add in coconut palm sugar, salt, and generous squeezes of lime juice. Stir well, have a taste, and then adjust any seasonings, if necessary. Ladle the soup and vegetables into the rice noodle bowls. Enjoy!

Source : Season with Spice

Chicken Omelette Recipe

INGREDIENTS

½ tablespoon coconut oil
100 -150 grams chicken mince
25 grams fresh kale
½ tablespoon tomato, chopped
2 eggs whisked quickly to break up
drizzle of soy sauce or Tamari
drizzle of fish sauce
fresh coriander leaves to serve
1 long red chilli finely sliced (optional)

DIRECTIONS

1. Add the oil to a pan on low/medium heat and add the chicken mince when the oil has warmed
2. Stir the mince to ensure that it does not clump together
3. Once the mince is almost cooked add the tomatoes and kale to the pan
4. Drizzle the eggs around the pan and jiggle the pan to settle the ingredients
5. Once the omelette is starting to cook drizzle a small amount of soy and then fish sauce over the top and allow the omelette to cook until the egg sets
6. Serve with fresh coriander leaves and sliced red chilli if desired
7. Add a side of salad, asparagus or vegetable of choice

Source : A Fresh Legacy

Scalloped Sweet Potatoes Recipe

INGREDIENTS:

• 1 1/2 pounds small sweet potatoes, peeled and thinly sliced on a mandoline or vegetable slicer
• 2 teaspoons chopped fresh thyme, plus leaves for garnishing
• 4 ounces whole-milk mozzarella, shredded (about 1 cup)
• 2/3 cup heavy cream
• 1 medium garlic clove, minced
• 3/4 teaspoon kosher salt
• freshly ground black pepper

DIRECTIONS:

1. Heat your oven to 375°F and lightly grease a 12-cup muffin pan.
2. Layer half the sweet potato slices in the muffin wells. Sprinkle with 1 1/2 teaspoons of the thyme and half the mozzarella. Top with the remaining sweet potatoes (they should rise slightly above the rim of each cup).
3. In a small saucepan, heat the cream, garlic, salt, and remaining thyme until it just comes to the boil. Carefully distribute the hot cream among the muffin cups, about 1 tablespoon for each.
4. Cover the pan tightly with foil and bake for 30 minutes. Uncover the pan and distribute the remaining cheese among the sweet potato stacks. Bake, uncovered, until the cheese is melted and starting to brown, about 5 minutes.
5. Remove to a cooling rack and let stand for 5 minutes. Run a sharp knife around the rim of each cup, and use a spoon or thin spatula to carefully lift the potato stacks from the cups and onto a warmed serving platter. Sprinkle with thyme leaves and serve.

Source: CHOW

10-Minute Soy Ginger Salmon Recipe

INGREDIENTS:

• 4 skinless fresh wild salmon fillets (6 ounces each and about 1-inch thick)

Sauce:

• 3 tablespoons wheat-free soy sauce (or coconut aminos)
• 3 tablespoons olive oil
• 3 tablespoons water
• 1 teaspoon arrowroot powder*
• 1 2-inch piece fresh ginger, grated
• ½ teaspoon red pepper flakes (adjust to taste)
• chopped scallions for garnish

*arrowroot powder acts like cornstarch

DIRECTIONS:

1. Bring the water to a gentle boil in a large saucepan and drop in the salmon.
2. Cook for about 3 to 5 minutes, depending on size.
3. It can cook very fast so watch it carefully as it is best to err on the side of undercooking rather than overcooking. If it is undercooked, you can always throw it in for an extra minute or two.
4. Fish is done when the flesh has turned from translucent to opaque and, rather than feeling squashy to the touch like raw fish, it feels slightly springy. It should still be juicy. Fish that is resistant and flaky is overdone.
5. In the meantime, in a small saucepan combine all sauce ingredients and cook for 2 minutes or until it starts to thicken and coats the back of a spoon. Set aside.
6. Using a wide slotted spatula, remove salmon from water place on a plate, spoon sauce on top, sprinkle with chopped scallions and serve.

Source: The Iron You

Orange Thyme Pork Kebobs Recipe

INGREDIENTS:

• 1 lbs / 453 gr boneless pork loin, cut into 1½-inch cubes 
• juice and zest of one orange
• 4 garlic cloves, minced
• 2 tablespoons thyme
• 1 tablespoon mustard
• 1 teaspoon fine grain sea salt
• ¼ teaspoon ground black pepper
• 4 tablespoons olive oil

DIRECTIONS:

1. In a bowl combine orange juice, orange zest, garlic, thyme, mustard, salt and pepper. 
2. Whisking constantly, pour oil in a slow, steady stream until emulsified.
3. In a Ziploc bag (or a shallow dish) combine pork chunks and orange marinade and let marinate for at least 20 minutes at room temperature.
4. Thread pork chunk onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand), and discard marinade.
5. Heat a grill pan (or a grill) over medium-high heat and grill pork, turning every now and then, until cooked through and slightly charred, about 12 to 15 minutes.
6. Serve with orange wedges and thyme sprigs.

Source: The Iron You

Chicken Shawarma With Lime Avocado Mayo Recipe

INGREDIENTS:

Chicken:

• 1 lb / 453 gr free-range organic chicken breast, cut into 3-inch strips
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ¾ teaspoon fine grain sea salt
• 3 garlic cloves, minced
• 1 teaspoon curry powder
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander

Lime Avocado Mayo:

• 1 ripe avocado
• 2 tablespoons mayo (make your own paleo mayo with this recipe)
• 2 tablespoons plain Greek yogurt
• juice of one lime
• ¼ teaspoon fine grain sea salt
• ground black pepper to taste

DIRECTIONS:

1. Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates). 
2. In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin and coriander until combined.
3. In a shallow sealable container or in a large Ziploc bag, combine chicken strips and marinade.
4. Cover or seal and marinate at room temperature for at least 20 minutes.
5. In the meantime make the avocado mayo. In a bowl mash the avocado until smooth. Add mayo, Greek yogurt, lime juice, salt and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.
6. Remove the chicken from the marinade and grill until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear (if you want you can skewer chicken strips onto bamboo sticks that have been soaked in water for 5 minutes.)

Source: The Iron You

Orange Glazed Salmon Recipe

INGREDIENTS:

• 4 salmon fillets, about 4 oz / 110 gr each
• 4 tablespoons mustard (I used grainy mustard)
• 4 tablespoons orange marmalade
• 1 teaspoon fine grain sea salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil

DIRECTIONS:

1. Preheat broiler to 450°F (230°C).
2. In a small bowl combine mustard and orange marmalade. Set aside.
3. Heat the olive oil in a nonstick skillet over medium-high heat. Add salmon and cook for about 2 to 3 minutes on each side, until golden (if it the salmon has the skin on, cook skin side first).
4. Turn off the heat and brush fillets with orange-mustard mixture. Transfer the skillet from the stovetop to the oven and broil for 5 minutes until the top is golden brown and perfectly caramelized.
5. If your salmon had the skin on, gently peel it off before serving (it should come off very easily).

Source: The Iron You

Cedar-Planked Salmon Recipe

INGREDIENTS

1 untreated cedar or alder plank
1 (1 1/2-pound) salmon fillet $
3 tablespoons Sweet-and-Salty Salmon Rub
Lemon slices $
Garnish: chopped green onion

DIRECTIONS

1. Soak cedar plank in water at least 30 minutes.
2. Remove pin bones from salmon, if necessary, and coat fish evenly with rub. Cover with plastic wrap or foil, and chill until ready to grill.
3. Drain plank, and grill over medium-high heat (350° to 400°) for 3 minutes or until grill marks appear. Remove from grill. Place salmon, skin side down, on heated side of plank. Top with lemon slices.
4. Place planked salmon on grill, cover, and grill 20 minutes or until desired degree of doneness. (Check occasionally to make sure edges of plank don't ignite.) Garnish, if desired.

Source : Top Inspired

Spicy Asian Asparagus Recipe

INGREDIENTS

1 lb asparagus, ends removed and chopped into 1 inch pieces
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp sambal oelek chile paste
1 tsp sesame oil
1 tbsp teriyaki marinade *
*I noticed our teriyaki contains high fructose corn syrup, so I will be looking for a new brand!

DIRECTIONS

1. Snap the ends off of your asparagus and discard them. Chop the asparagus into 1 inch pieces.
2. Heat the olive oil in a skillet over medium high heat and add the asparagus.
3. Cook the asparagus for about 4 minutes, until slightly tender and bright green.
4. Add the garlic, chile paste, sesame oil and teriyaki marinade and cook for another 3-4 minutes, until asparagus is tender.
5. Serve and enjoy!

Source : After Dinner Dance

Healthier Kung Pao Chicken Recipe

INGREDIENTS

2 boneless chicken breasts, chopped into bite sized pieces
1 tbsp sesame oil
1/2 onion, diced (about 3/4 cup diced)
2 garlic cloves, minced
3/4 cup water
3 tbsp soy sauce
3 tsp cornstarch
3 tsp brown sugar
1/2 tsp minced ginger
1 tsp sambal oelek chile paste
1/2 red pepper, chopped (about 1/3 cup chopped)
1 cup chopped asparagus (1 inch pieces)
crushed peanuts for garnish, optional

DIRECTIONS

1. Chop your onion, pepper, asparagus and chicken.
2. Heat sesame oil in a skillet over medium heat and add onions. Cook for about 5 minutes, until softened. Then add the garlic and cook for another minute, stirring constantly to prevent burning.
3. Add the chicken and cook for about 5-8 minutes, until the chicken begins to brown.
4. While the chicken is cooking, mix together the water, soy sauce, cornstarch, brown sugar, minced ginger and chile paste in a small bowl. Whisk until well combined.
5. When chicken is lightly browned, add the sauce to the skillet and bring to a boil. Then add in the chopped asparagus and red pepper.
6. Cook for another 5 minutes, until the veggies reach your desired tenderness.
7. Top with crushed peanuts (optional, I don’t like them).
8. Serve with rice or another grain of your choice and enjoy!

Source : After Dinner Dance

Cabbage Kimchi Recipe

INGREDIENTS

• 1 (2-pound) head napa cabbage
• 1/4 cup sea salt or kosher salt (see Recipe Notes)
• Water 
• 1 tablespoon grated garlic (about 5-6 cloves)
• 1 teaspoon grated ginger
• 1 teaspoon sugar
• 2-3 tablespoons seafood flavor or water (optional, see Recipe Notes)
• 1-5 tablespoons Korean red pepper flakes (gochugaru)
• 8 ounces Korean radish or daikon, peeled and cut into matchsticks
• 4 scallions, trimmed and cut into 1-inch pieces

DIRECTIONS

1. Cut the cabbage. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
2. Salt the cabbage. Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1-2 hours.
3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
4. Make the paste. Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
5. Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
7. Pack the kimchi into the jar. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with te lid.
8. Let it ferment. Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
9. Check it daily and refrigerate when ready. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away

Source : Your Recipe 101

My Christmas Roast Sweet Potato And Okra Salad – Sierra Leone Flavours Recipe

INGREDIENTS

1.1kg (2.5lb) sweet potato cut into bite sized pieces
Olive oil
Salt
450g (1 lb) okra cut in to 2-3 cm pieces
4 spring onions (scallions) sliced
1 tsp mild chilli chopped
Lime salad dressing
2 tbsp lime juice
4 tbsp olive oil
½ tsp whole grain mustard
½ tsp sugar or to taste
Salt

DIRECTIONS

1. Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
2. Season the potatoes with 2 tbsp olive oil and salt and transfer to a baking tray.
3. Mix the okra with 2 tsp olive oil and salt and add to another baking tray.
4. Roast the okra for up to 15mins and the sweet potato for up to 30 mins until cooked though making sure to turn at least once during roasting.
5. When the vegetables are done take them out of the oven and let them cool before transferring them to a bowl and mixing in the spring onions and chilli.
6. Whisk all the ingredients of the salad dressing together and then pour as much as you want on to the salad and serve.

Source : Recipes From A Pantry

Teriyaki Salmon With Lemon Rice Noodles Recipe

INGREDIENTS

2 salmon fillets with the skin on
3 tbsp teriyaki sauce
150g (5¼oz) uncooked rice noodles
1 large carrot peeled and grated
3 radishes finely sliced
3 spring onions (scallions) finely sliced
Handful of fresh coriander (cilantro) chopped
3½ tsp lemon juice
1tsp sesame oil
Salt to taste
1 tbsp sesame seeds toasted

DIRECTIONS

1. Put the salmon fillets in a shallow bowl and pour on the teriyaki sauce.
2. Leave to marinate for 20 mins, making sure to spoon some of the sauce over the fish at least once during that time.
3. Cook the rice noodles according to the packet instructions, then drain and place in a bowl.
4. Add the carrot through to the salt to the noodles, mix and set aside.
5. Heat the grill and then grill the salmon skin side up for 5 mins.
6. Turn the salmon over, spoon the marinade over the fish and then grill for up to 5 mins until the fish is cooked through.
7. Serve the grilled salmon, sprinkled with the sesame seeds over the noodles.

Source :  Recipes From A Pantry