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Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha chinese food…delivered….get it?
Ingredients 1/2 pound salmon fillet 4 cups uncooked, short-grain rice 5 3/4 cups water 2 sheets dried nori seaweed , or pretoasted nori sheets 2 large pickled plums , pits removed and coarsely chopped 1/4 cup dried bonito flakes 1 1/2 teaspoons dark soy sauce 2 tablespoons black sesame seeds, toasted Directions Sprinkle the salmon fillet with salt and let stand for 2 hours.
I always think of Lasagna as being Italian with a tomato sauce of some kind. When my son requested I make this I was kind of surprised at the type of ingredients it had in it. I wasn’t sure about the spinach so I cut the amount down to one 10 oz box; the recipe called for two. I also added fresh mushrooms just because it seemed like they would go good in this type of dish, and the tasted great. If you are looking for something different to bring to the table this White Cheese Chicken Lasagna Recipe with fit the bill. It is a little bit of work but it is well worth it.
This is one of my family’s favorite meals. Both kids and adults gobble it up every time I make it. I love the combo of a savory spice rub combined with a sweet honey glaze. It’s pretty quick and easy too. You don’t have to think ahead about marinating because you’re just throwing together a spice rub.
Ingredients 2 tablespoons unsalted butter 1 tablespoon olive oil 2 cups pumpernickel bread, diced into 1/2-inch cubes 3/4 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly cracked white pepper 1 teaspoon minced shallots 1/4 teaspoon minced garlic 1/2 teaspoon Dijon mustard 1 1/2 teaspoons honey 2 tablespoons chopped capers with their liquid 2 tablespoons freshly squeezed lemon juice 1 tablespoon champagne vinegar 1 teaspoon chopped fresh dill 2 teaspoons chopped fresh parsley 1/4 teaspoon freshly cracked black pepper, plus more for seasoning 1/2 cup extra-virgin olive oil 12 slices thinly sliced Irish smoked salmon (about 8 ounces) 1 pound watercress, stemmed, washed and spun dry 1/2 cup thinly sliced red onion 2 hard-cooked eggs, finely chopped Directions Preheat the oven to 350 degrees F. Heat a 10-inch saute pan over medium-high heat, and add the butter and olive oil to the pan.