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A quick & easy roasted okra recipe, charred on a grill or hot skillet and brushed with an umami glaze & sprinkled with a Xinjiang spice mix. This recipe can be made with a BBQ or a very hot cast iron skillet pan.

Okra is an interesting ingredient and is well known for being very slimy, which can be a turn off for most people because of its texture. However, if made properly, the sliminess can be kept to a minimum and a delicious snack/appetizer can be made out of them, the key is to keep them dry. Any form of moisture during the cooking phase will usually activate the slime-like texture which is why I usually enjoy them roasted on very high heat or deep fried.

For this roasted okra recipe, I kept it very simple. You roast it on high heat over a grill (or a very hot cast iron skillet over the stove) for 2-3 minutes a side to char it. Once it has been charred, a thick umami glaze is brushed on and a spicy garlicky cumin spice mix is sprinkled on right before serving it!

INGREDIENTS FOR ROASTED OKRA

  • Okra – For this roasted okra recipe, buy fresh okra and not the pre-packaged or frozen ones. I have a brief guideline below on how to pick them at the supermarket.
  • Oyster Sauce – there is no substitute for oyster sauce for this recipe. I use oyster sauce instead of soy sauce because of its viscosity – oyster sauce has a thicker consistency than soy sauce which sticks on as a glaze better. If you don’t mind the extra work, you can thicken the soy sauce with a small amount of corn starch slurry – just keep in mind that it will be a lot more saltier than oyster sauce so you may need to add a bit more honey to balance the saltiness out.
  • Honey – I use honey instead of sugar for this recipe because of viscosity as well. It also mixes more easily into the oyster sauce.
Xinjiang Spice Mix

This is my simple version of the famous Xinjiang spice blend which you can commonly find sprinkled on grilled lamb, kebabs and vegetables in Uyghur cuisine.

This spice blend has wonderful flavors with both Chinese and Middle Eastern influences and can honestly be sprinkled onto anything grilled and it would taste fantastic.

If you have furikake, you can use that instead of this Xinjiang spice mix. We also have a homemade furikake recipe made with homemade powdered miso and gochujang that you may like that also goes fantastic with this roasted okra!

HOW TO PICK OKRA

Whenever you buy okra, make sure you are buying them fresh and not frozen or pre-packaged. Frozen okra has been sitting in a enclosed plastic bag with ice crystals on them which means once they defrost, they will become slimy.

Here are a few things I look out for when I pick out my okra:

  • Pick small and thin okra. Small okra is younger and more tender. They generally have less seeds as well which usually means it will be less slimy.
  • Make sure the okra is firm, and not shriveled up or wrinkled. Shriveled and wrinkled okra means it has been sitting out for a while are are dried out.
  • Make sure to the okra is not wet. Wet okra will not store as long, and will go bad quicker.
  • Pick okra free of blemishes and holes. If you see a lot of blemishes or holes, it usually means it’s been handled a lot or bugs have bore holes into it and might be living in it! ick.
ALWAYS KEEP YOUR OKRA DRY (MINIMIZES THE SLIME)

I know this sounds gross, but I generally don’t wash my okra. I like to keep it completely dry before I cook it and I personally find that washing it (even after I dry it very well) still gives me enough moisture to make my okra slimy. The fresh okra I usually find are very clean as well and free of dirt so I’m okay with not washing it.

If you plan to wash your okra, make sure you dry it very well with a towel before you start cooking it to prevent the slime from forming.

To store okra, I find that the best way to do it is to keep it in a paper bag and keep in the fridge. The paper bag breathes, so it prevents condensation from forming in the bag which keeps them dry. They keep well for about 3-4 days in the fridge this way. You also don’t want to wash them until you are ready to use them.

ROAST OKRA ON HIGHEST HEAT POSSIBLE Roasting okra and charring it on high heat on produces no slime on the outer surface of the okra.

To minimize the slime, we don’t want to give the okra a chance to produce it, so we want to cook these quickly on the highest heat possible.

The high heat will quickly char the okra and cooks it without letting the seeds instead steam within itself which forms the slime. The best part of the quick char is, the roasted okra maintains its fresh crunch as well.

You don’t want to add the glaze on too early in the cooking process because the glaze has salt in it, and salt draws out moisture from the surface of the roasted okra which will make them slimy. Brush the thick glaze on at the very end right before you are ready to eat it and sprinkle the spice on for the added layers of flavor.

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Roasted Okra Recipe
  • Author: Joyce
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 11 minutes
  • Yield: 30 okra
  • Category: Snack, Appetizer
  • Cuisine: Chinese, Fusion
Description

A quick & easy roasted okra recipe, charred on a grill or hot skillet and brushed with an umami glaze & sprinkled with a Xinjiang spice mix. This recipe can be made with a BBQ or a very hot cast iron skillet pan.

Ingredients
  • 30 okra (approx. 350g)
Umami glaze Xinjiang spice mix
Instructions Preparation
  1. In a small bowl, mix together the oyster sauce and honey and set aside for later
  2. In another small bowl, combine the spices for the spice mix. If you are using Sichuan peppercorns or whole cumin, use a mortar and pestle or food processor and crush them roughly until they are in finer chunks, but don’t over do it, unless you like them in a fine powder form. Set the spice mix aside for later.
Grill The Okra (Option 1)
  1. I personally do not like to wash my okra to keep the moisture away from it so that it doesn’t become slimy. If you want to wash your okra, make sure you dry it very well until all the water has been completely wiped off with a towel.
  2. Set the BBQ to the highest setting possible and let it pre-heat
  3. Skewer the okra. If you have metal skewers, use these instead of wooden ones. Since you are charring it on very high heat, the sticks may burn. I don’t recommend soaking the wooden skewers since that will add moisture to the okra which will make it slimy.
  4. Once the BBQ is hot, add the okra on and grill them for 2-3 minutes per side or until they are charred and brown.
  5. Once they are done remove them from the BBQ and set them on a plate.
Roast the Okra on a Cast Iron Skillet (Option 2)
  1. I personally do not like to wash my okra to keep the moisture away from it so that it doesn’t become slimy. If you want to wash your okra, make sure you dry it very well until all the water has been completely wiped off with a towel.
  2. Set the stove to high heat and place the cast iron skillet on until it gets really hot. You don’t need to add oil to the pan.
  3. Once the pan is very hot, add the okra on and char it for about 2-3 minutes a side until they are brown or charred.
  4. Once they are done, remove them from the skillet and set them on a plate
Flavor the Okra 
  1. Brush the umami glaze on the okra and sprinkle the spice mix on and enjoy immediately.
Notes
  • For this recipe, buy fresh okra and not the pre-packaged or frozen ones. Frozen or pre-packaged okra will have a lot of water in it and the texture will be very slimy with no crunch.
  • Oyster Sauce – there is no substitute for oyster sauce for this recipe. I use oyster sauce instead of soy sauce because of its viscosity – oyster sauce has a thicker consistency than soy sauce which sticks on as a glaze better. If you don’t mind the extra work, you can thicken the soy sauce with a small amount of corn starch slurry – just keep in mind that it will be a lot more saltier than oyster sauce so you may need to add a bit more honey to balance the saltiness out.
  • I use honey instead of sugar for this recipe because of viscosity as well. It also mixes more easily into the oyster sauce.
  • When picking cumin, you can use either ground cumin or whole cumin. If you don’t mind occasionally getting a bite of a cumin seed then I suggest whole cumin. I personally like to use whole cumin seeds but roughly crush it with a mortar and pestle (or food processor) so that it is not as fine as ground cumin but not whole cumin seeds as well. The cumin flavor is much more flavorful if you use whole cumin seeds.
  • When picking okra at the supermarket, pick small and thin okra. Small okra is younger and more tender. They generally have less seeds as well which usually means it will be less slimy. Make sure the okra is dry firm, and not shriveled up or wrinkled. Shriveled and wrinkled okra means it has been sitting out for a while are are dried out.
  • If you have furikake, you can also sprinkle that on top as well instead of the Xinjiang spice mix

Keywords: grilled okra recipe, roasted okra recipe

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Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I always appreciate the support but please try to buy your items locally if possible to support your local shops (they would most likely be cheaper locally as well!)

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An easy Spicy Korean Pork Bulgogi recipe made with thin slices of pork belly and a sweet gochujang sauce that can be served with a side of rice, wrapped in a lettuce or used in tacos!

Korean food (along with Thai food and Indian food) is one of the most flavorful foods I have ever come across in my life and is something that I love to eat often, so naturally I would learn to make it at home especially if it’s simple to make and can be made in less than 30 minutes (minus marinading time).

Korean spicy pork bulgogi is loaded with spicy and savory flavors from the gochujang paste and fish sauce but also has a balance of sweet in it as well from the mirin and the sugars.  Its intense in flavor from the garlic, ginger and onion marinade and is absolutely delicious on top of some plain white rice to mop up that salty umami sauce.

INGREDIENTS FOR SPICY KOREAN PORK BULGOGI

  • Pork – I like to use pork belly for this recipe, but this recipe also works with pork shoulder or pork butt as well.
  • Gochujang (Korean Fermented Chili Paste) – There is no good substitute for this ingredient. So if it’s possible, try to find this at a Korean/Asian grocery store or online since it is the main flavor for this dish. It also keeps very well in the fridge – just make sure that once you open it, seal it back up very well so that it doesn’t dry out. (I like to use plastic wrap under the lid with an elastic, and then put the plastic lid back on top)
  • Gochugaru (Korean Chili Flakes) – If you can’t find this, you substitute it with cayenne pepper but in half the amount. You can also omit or use half the amount if you don’t want your spicy Korean pork bulgogi to be too spicy.
  • Cooking Wine (mirin) – Mirin is slightly different than Chinese cooking wine because it is sweet in flavor so it cannot be substituted with Chinese cooking wine. If you cannot find Mirin at your Asian grocery store, you can substitute it by mixing either dry sherry or sake with 1 teaspoon of sugar.
  • Soy Sauce/Fish Sauce – Personally like using fish sauce for this recipe because I find it more flavorful but you can substitute it for soy sauce as well.

SLICE THE PORK THIN

To be able to slice the pork thinly, keep the pork belly in the freezer for 45 minutes to an hour. This will firm up the meat and make it a lot easier to slice the meat thinly. If your pork belly comes with skin, remove the skin before freezing it.

Once the pork has been sliced thinly, place it all in a bowl and marinate it for 2-3 hours in the fridge.

DIFFERENT WAYS TO ENJOY PORK BULGOGI
  • The quickest way to enjoy this is to serve it with some white rice to mop up the spicy sauce from the pork belly.
  • If you’re feeling a bit fancy or you have guests, you can also enjoy this as a lettuce wrap as well! I like to use green leaf lettuce, and sometimes with a perilla leaf as the wrap. Once you have the lettuce laid out, you can add a bit of rice, green onions and a piece of Spicy Korean Pork Bulgogi and wrap it and then eat it!
  • This spicy Korean pork also goes well in tacos! If you’re having a taco night, use this as the protein instead and top it with your usual taco toppings! (I like to add lime pickled red onions, sour cream and a bit of cheese)

LOOKING FOR MORE KOREAN RECIPES? TRY THESE!

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Spicy Korean Pork Bulgogi
  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 1 hour
  • Cook Time: 11 minutes
  • Total Time: 1 hour 11 minutes
  • Yield: 4 Servings
  • Category: Main Course
  • Cuisine: Korean
Description

An easy Spicy Korean Pork Bulgogi recipe made with thin slices of pork belly and a sweet gochujang sauce that can be served with a side of rice, wrapped in a lettuce or used in tacos!

Ingredients
  • 1 1/2 lb (650g) pork belly (or pork shoulder/pork butt)
  • 3 stalks of green onions (cut into 1 1/2 inch chunks, including the whites)
Marinade
Instructions Preparation
  1. Remove the root end of the green onion and cut them into 1 1/2 inch long chunks (including the whites of the green onions). Slice the thicker, white ends length wise again so it that it is the same thickness as the greens.
  2. If your pork belly comes with skin, remove the skin and discard it.
  3. Freeze the pork belly for 1 hour. This will make it easier to slice thinly. If you are using a larger cut of meat like a pork shoulder, you may need to freeze it for a longer period of time.
Marinate the Pork Belly
  1. Peel the garlic, slice the ginger and cut the onion into 1 inch cubes.
  2. In a food processor, blend the garlic, ginger and onion together into a paste. (You can also grate it by hand if you don’t have a food processor.) Place the blended garlic, ginger and onion in a large bowl.
  3. Add the ingredients under ‘Marinade’ into the bowl with the garlic, ginger and onion and mix everything together.
  4. Remove the pork belly from the freezer and thinly slice it. I like to slice it approximately 1/8 inch or thinner.
  5. Add the pork belly into the marinade and mix everything well. Marinade it in the fridge for a minimum of 1 hour (the longer you marinade it, the more flavorful it will be).
Cooking the Spicy Korean Pork Bulgogi
  1. Set the stove on high heat and set a non-stick frying pan or a high walled pot (to prevent splatter) on the stove and add a bit of oil into it.
  2. Once the oil is hot, add the pork belly in the pan (including any extra marinade, this will be the sauce)
  3. Pan fry on high heat for 8-11 minutes. Pork belly splatters quite a bit, so be careful or wear an apron to prevent staining on your clothes.
  4. Once the pork belly is cooked, turn off heat, add green onions and mix the onions around to let the heat wilt it.
3 Different Ways to Serve This
  • The quickest way to enjoy this is to serve it with white rice.
  • You can also share this and have it as lettuce wraps! Set out a pile of green leaf lettuce, some white rice and if you can find it, some perilla leaves. You can add a bit of rice, green onions and a piece of Spicy Korean Pork Bulgogi to the lettuce and wrap it and then eat it!
  • This spicy Korean pork also goes well in tacos! If you’re having a taco night, use this as the protein instead and top it with your usual taco toppings! (I like to add lime pickled red onions, sour cream and a bit of cheese)
Notes
  • I like to use pork belly for this recipe, but this recipe also works with pork shoulder or pork butt as well.
  • If you can’t find gochugaru (Korean Chili Flakes), you substitute it with cayenne pepper but in half the amount. You can also omit or use half the amount if you don’t want your spicy Korean pork bulgogi to be too spicy.
  • Mirin is slightly different than Chinese cooking wine because it is sweet in flavor so it cannot be substituted with Chinese cooking wine. If you cannot find Mirin at your Asian grocery store, you can substitute it by mixing either dry sherry or sake with 1 teaspoon of sugar.
Nutrition
  • Serving Size: 3/4 cup
  • Calories: 1026 cal
  • Sugar: 15 g
  • Sodium: 477 mg
  • Fat: 96 g
  • Carbohydrates: 21 g
  • Fiber: 2 g
  • Protein: 18 g

Keywords: Korean spicy pork recipe, spicy bulgogi recipe

Did you make this recipe?

Tag @pupswithchopsticks on Instagram and hashtag it #pupswithchopsticks

Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I always appreciate the support but please try to buy your items locally if possible to support your local shops (they would most likely be cheaper locally as well!)

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A simple creamy blue cheese pasta salad recipe made with fresh produce tossed in a double umami creamy roasted garlic miso blue cheese dressing. If you’re not a fan of blue cheese, it can easily be omitted from the dressing and still have the umami flavors from the miso!

This Roasted Garlic Miso Blue Cheese Pasta Salad recipe was made possible by Zehrs who helped sponsor this post! All opinions expressed, recipes and photos are my own. Thank you to everyone’s support who help keep this little blog running.

Blue cheese as an ingredient can either be a hit or a miss. In most cases it’s a miss for people but personally I love it because of its saltiness and umami flavor. My husband on the other hand despises blue cheese and tells me it tastes like band-aids. Regardless of what your food preferences are, if you have an opinion you’re a food lover! Don’t worry, if you don’t love blue cheese, this dressing can easily be tweaked to omit it and still have its great flavours.

That being said, there are also other flavourful ingredients doing its magic for this dressing as well. The roasted garlic adds a caramelized mild garlic flavour to the dressing and the miso adds an element of saltiness and umami flavour as well. I also like to lightly drizzle a bit of maple syrup over this pasta salad to give it a sweet and salty flavor because blue cheese and maple syrup go very well together but that is completely optional.

INGREDIENTS FOR BLUE CHEESE PASTA SALAD

  • Blue Cheese – There are many types of blue cheese. For a milder blue cheese, use Gorgonzola. For a sharper blue cheese flavour use Roqueforts. The general rule is, the lighter the colour of the mold, the milder the blue cheese.
  • Roasted Garlic – I use a whole garlic bulb and roast it in the oven for about 50 minutes with a bit of oil before adding it to the sauce. It’s super easy to make – it just requires a bit of time to prepare it ahead of time.
  • Miso – For the dressing, I like using white miso (shiro miso) since it has a more delicate sweeter flavour that won’t overpower the dressing.
  • Pasta – For this particular recipe, I used chiocciole pasta. You can use any type of short pasta, that you like best! (macaroni, farfalle, fusili, conchiglie etc.)
  • Sour Cream – I like to use full fat sour cream for this to make it extra creamy. I like to use organic sour cream without preservatives and find that they are usually creamier and have the most flavour. The ingredients should only contain milk/cream, milk powder, enzymes and bacterial cultures.
  • Mayonnaise – I like to use full fat mayonnaise for this as well, but you can use any type of mayonnaise you like.
CREAMY BLUE CHEESE DRESSING

Whether you love blue cheese or not, the blue cheese dressing can be tweaked so that you can omit the blue cheese and still get the umami in the dressing from the miso! If you love blue cheese, then keep the blue cheese in (or add more) and get double the umami!

HOW TO ROAST GARLIC

Roasting garlic is super simple and any extra roasted garlic stores easily in the fridge and can be added into stir fries, spread on toast or mixed in with cream cheese.

It takes about 45 minutes to make it, and all you need is 1 garlic bulb, a bit of oil and some tin foil.

  1. Cut the top 1/4 inch of the garlic head off with a sharp knife until the cloves are exposed and drizzle the exposed garlic with oil.
  2. Wrap the garlic in tin foil and bake it in the oven on 400F for 40-50 minutes. (Use a cookie sheet or metal pan to hold the package so the oil doesn’t drip to the bottom of the oven)
  3. Wait for it to cool before removing the soft cloves out of the skins.
PASTA SALAD WITH FRESH LOCAL PRODUCE

Zehrs Market made it incredibly easy to find fresh local Ontario produce for this recipe because they support local communities by supporting local farmers throughout the year so that I can even find local tomatoes in our frigid Canadian winters!

I have always been a huge advocate of supporting local communities (especially our local farmers!). Fresh local produce can really elevate your recipes with its huge flavour bursts so I am thrilled that I can have a one-stop shop now for all my food needs.

I picked out fresh produce like local baby tomatoes and fresh peas to really give this salad amazing bursts of sweet flavour with each bite. The produce you choose is completely personal preference and you can add your favourite fresh local produce to this recipe to make it your own. Here are a few things I like to add to it to switch things up a bit every time

  • Baby tomatoes
  • Fresh peas
  • Arugula/baby spinach
  • Radishes
  • Cooked navy beans (not a fresh produce but still a delicious add-on!)

DID YOU MAKE THIS BLUE CHEESE PASTA SALAD?

If you made this, did you omit the blue cheese or go hog wild with it?  I want to see!

Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

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Roasted Garlic Miso Blue Cheese Pasta Salad
  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3 Servings
  • Category: Side, Salad
  • Cuisine: Asian American Fusion
Description

A simple creamy blue cheese pasta salad recipe made with fresh produce tossed in a double umami creamy roasted garlic miso blue cheese dressing. If you’re not a fan of blue cheese, it can easily be omitted from the dressing and still have the umami flavors from the miso!

Ingredients
  • 3 cups pasta (raw)
  • 1 cup baby tomatoes
  • 1–2 stalks green onions
  • 1/2 cup fresh peas
  • 2 radishes (optional)
  • 1 cup baby arugula or spinach (optional)
  • any additional fresh local produce  you enjoy!
Creamy Roasted Garlic Miso Blue Cheese Dressing

Makes approximately 1 1/2 cups of sauce.

  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • 2 tablespoons white miso (shiro miso)
  • 3 tablespoons blue cheese (add more if you want it to have a stronger blue cheese flavor)
  • 1 bulb garlic
Instructions Roasting Garlic
  1. Pre-heat the oven to 400F (200C)
  2. With a sharp knife, cut the top of the garlic bulb off (approximately 1/2 inch down from the top)
  3. Place the garlic bulb on top of a a sheet of foil and drizzle the exposed garlic cloves with oil liberally. I like to use about 1 1/2 tablespoons of oil. Add the top back on top of the garlic.
  4. Cover garlic with the foil completely into a foil ball and place it on a oven safe pan so that the oil doesn’t drip to the bottom of the oven.
  5. Add the pan into the oven when the oven has reached 400F and bake it for 40-50 minutes. You’ll know they are done when you poke the garlic cloves with a fork and they are soft.
  6. Once it is done, remove it from the oven and let it cool before handling it.
Cook the Pasta
  1. Cook 3 cups of pasta using the instructions on the packaging to ‘al dente’ consistency.
  2. Once the pasta is cooked, drain it and set it aside to cool
Making the Blue Cheese Dressing
  1. Once the roasted garlic has cooled, remove the cloves out of the bulb and place it in a bowl. (approximately 8-10 cloves)
  2. Add the miso and blue cheese to the roasted garlic and mash it with a fork until it is everything is combined
  3. Add in the sour cream and the mayonnaise and mix everything together until you get a creamy and thick dressing. Set aside in the fridge until you are ready to assemble the salad.
Putting It Together
  1. Place the cooked pasta into a large bowl
  2. Wash all the fresh produce
  3. Finely chop the green onions and place it in the bowl with the pasta
  4. Add the fresh peas into the bowl
  5. Add in the blue cheese dressing. If you don’t like to use a lot of dressing, use 75% of the bowl of dressing and save the rest as a vegetable or chip dip.
  6. Mix everything very well until everything is combined. If you are making this ahead of time, place it in the fridge until you are ready to serve it before adding the rest of the fresh produce.
  7. (optional) Mix in arugula right before serving
  8. (optional) If you are using radishes, thinly slice them and add it on top of the salad before serving
  9. Cut the baby tomatoes in half and place on top of the salad right before serving.
  10. Enjoy!
Notes
  • Depending on how much dressing you like on your pasta salad, you may have extra sauce. The sauce keeps well in the fridge for a week. I like to use it as a vegetable dip or potato chip dip when I have extra sauce.
  • Blue Cheese – There are many types of blue cheese. For a milder blue cheese, use Gorgonzola. For a sharper blue cheese flavor use Roqueforts. The general rule is, the lighter the mold the milder the blue cheese.
  • Miso – For the dressing, I like using white miso (shiro miso) since it has a more delicate sweeter flavor that won’t overpower the dressing.
  • Pasta – For this particular recipe, I used chiocciole pasta. You can use any type of short pasta, that you like best! (macaroni, farfalle, fusili, conchiglie etc.)
  • Sour Cream – I like to use full fat sour cream for this to make it extra creamy. I like to use organic sour cream without preservatives and find that they are usually creamier and have the most flavour. The ingredients should only contain milk/cream, milk powder, enzymes and bacterial cultures.

Keywords: blue cheese pasta salad recipe, pasta salad recipes

Did you make this recipe?

Tag @pupswithchopsticks on Instagram and hashtag it #pupswithchopsticks

The post Roasted Garlic Miso Blue Cheese Pasta Salad appeared first on Pups with Chopsticks.

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A super easy,  6 ingredient, sweet and spicy honey sriracha chicken recipe that’s sweetened with a sticky honey sriracha glaze! Grilling and oven-roasted instructions included!

Whether it’s cooked over a grill or roasted in the oven, this spicy honey sriracha chicken is one of the easiest way to feed a crowd or a party of one for any occasion. I personally like making a big batch of this over the grill in the summer time as a weeknight dinner so I can have leftovers for the rest of the week.

At it’s core, it’s just chicken seasoned with salt and pepper and grilled until it has been fully cooked and then brushed with a sweet sriracha glaze near the end! The sweet and sticky sriracha glaze consists of just 3 ingredients – honey, lime and sriracha. If you like sweet and spicy sticky sauces with chicken, then definitely need to try this honey sriracha chicken recipe!

INGREDIENTS FOR HONEY SRIRACHA CHICKEN

  • Chicken – You can use any cut of chicken meat for this. I personally like to use dark meat (chicken legs, drumsticks or thighs).
  • Honey/Maple Syrup – For this recipe, you can use honey or maple syrup. Maple syrup will be slightly less sweet.
  • Lime – I like to use lime for this recipe, but I have used lemon juice as well. Both work well.
  • Sriracha – This is the main flavor for this chicken and should not be substituted.
OVEN ROASTING SRIRACHA CHICKEN

To oven roast chicken, I generally like to use a rack over a pan to give it a bit of air flow between the bottom of the chicken and the pan so that it doesn’t sit in it’s own juices – which I find makes a stickier chicken because the sticky sauce will stick to the chicken better. If you don’t have a rack, you can scrunch up some foil, and un-ravel it loosely and place it at the bottom of the pan. This will give you a bit more airflow between the pan and the chicken.

GRILLING THE SRIRACHA CHICKEN

Making this on a BBQ is super simple. Heat up your grill to about medium-heat and grill it until it is cooked. It took approximately 45 minutes on my BBQ. Once the chicken is cooked, you can start brushing on the sriracha glaze until you have used up all the glaze and it’s done!

HOW TO SERVE THIS HONEY SRIRACHA CHICKEN?
  • If I am making it for a crowd for a BBQ or a gathering, I serve it as-is and plate it as a pile of chicken for anyone to freely grab.
  • When I make this for myself at home for dinner, I like to serve this with some rice, a fried egg (or a soft boiled egg) with some simple greens – usually a quick pan-fried broccoli or bok choy with a bit of garlic!
  • If I am feeling particularly fancy, I will also make some garlic mushrooms to mix in with my white rice as well.

LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!

DID YOU MAKE THIS HONEY SRIRACHA CHICKEN?

If you made this, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

Stay connected and follow along on FacebookPinterest, and Instagram for all of my latest recipes!

Print
Sweet and Spicy Honey Sriracha Chicken
  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 Servings
  • Category: Main
  • Cuisine: Asian, American
Description

A super easy,  6 ingredient, sweet and spicy honey sriracha chicken recipe that’s sweetened with a sticky honey sriracha glaze! Grilling and oven-roasted instructions included!

Ingredients Sweet & Sticky Sriracha Glaze
  • 3 tablespoons honey (or maple syrup)
  • 3 tablespoons sriracha
  • 1 tablespoon lime juice (freshly squeezed, approximately 1/4 of a lime)
Instructions Preparation
  1. Season the chicken with salt and pepper and set aside.
  2. Combine honey, sriracha and lemon juice and water together to create a glaze and set aside.
Grilling Instructions
  1. Pre-heat the grill on medium heat.
  2. Grill chicken for about 45 mins or until meat juices run clear
  3. Once the chicken is cooked, brush the sriracha glaze onto the chicken. Every 1 minute, brush on more glaze, then flip the chicken. Repeat this until all the glaze has been used. Keep an eye out on it to make sure it doesn’t burn! The sugars in the sauce burns quickly from the BBQ heat
  4. Once the chicken is done, set it aside and let it rest for 5 minutes before digging in!
Oven Instructions
  1. Pre-heat oven to 350F
  2. Place the chicken in a oven safe pan on top of a rack. If you don’t have a rack, scrunch up a few sheets of foil and gently un-ravel it and place it on the bottom of the pan. Place the chicken on top of the textured foil.
  3. Cook chicken for 25 minutes and flip it
  4. Cook for another 35 minutes
  5. Once the chicken is cooked, brush the sriracha glaze onto the chicken. Every 2-3 minute, brush on more glaze, then flip the chicken. Repeat this until all the glaze has been used.
  6. Remove chicken from oven and let it rest for 5 minutes before digging in!
Notes
  • You can use any cut of chicken meat for this. I personally like to use dark meat (chicken legs, drumsticks or thighs).
  • For this recipe, you can use honey or maple syrup. Maple syrup will be slightly less sweet.
  • I like to use lime for this recipe, but I have used lemon juice as well. Both work well.
Nutrition
  • Serving Size: 1 Serving
  • Calories: 323 kCal
  • Sugar: 13 g
  • Sodium: 1909 mg
  • Fat: 13 g
  • Carbohydrates: 21 g
  • Protein: 33 g

Keywords: Sriracha Chicken recipe, honey sriracha chicken recipe

Did you make this recipe?

Tag @pupswithchopsticks on Instagram and hashtag it #pupswithchopsticks

Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I always appreciate the support but if possible, please buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!)

The post Sweet and Spicy Honey Sriracha Chicken appeared first on Pups with Chopsticks.

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A super easy,  6 ingredient, sweet and spicy honey sriracha chicken recipe that’s sweetened with a sticky honey sriracha glaze! Grilling and oven-roasted instructions included!

Whether it’s cooked over a grill or roasted in the oven, this spicy honey sriracha chicken is one of the easiest way to feed a crowd or a party of one for any occasion. I personally like making a big batch of this over the grill in the summer time as a weeknight dinner so I can have leftovers for the rest of the week.

At it’s core, it’s just chicken seasoned with salt and pepper and grilled until it has been fully cooked and then brushed with a sweet sriracha glaze near the end! The sweet and sticky sriracha glaze consists of just 3 ingredients – honey, lime and sriracha. If you like sweet and spicy sticky sauces with chicken, then definitely need to try this honey sriracha chicken recipe!

INGREDIENTS FOR HONEY SRIRACHA CHICKEN

  • Chicken – You can use any cut of chicken meat for this. I personally like to use dark meat (chicken legs, drumsticks or thighs).
  • Honey/Maple Syrup – For this recipe, you can use honey or maple syrup. Maple syrup will be slightly less sweet.
  • Lime – I like to use lime for this recipe, but I have used lemon juice as well. Both work well.
  • Sriracha – This is the main flavor for this chicken and should not be substituted.
OVEN ROASTING SRIRACHA CHICKEN

To oven roast chicken, I generally like to use a rack over a pan to give it a bit of air flow between the bottom of the chicken and the pan so that it doesn’t sit in it’s own juices – which I find makes a stickier chicken because the sticky sauce will stick to the chicken better. If you don’t have a rack, you can scrunch up some foil, and un-ravel it loosely and place it at the bottom of the pan. This will give you a bit more airflow between the pan and the chicken.

GRILLING THE SRIRACHA CHICKEN

Making this on a BBQ is super simple. Heat up your grill to about medium-heat and grill it until it is cooked. It took approximately 45 minutes on my BBQ. Once the chicken is cooked, you can start brushing on the sriracha glaze until you have used up all the glaze and it’s done!

HOW TO SERVE THIS HONEY SRIRACHA CHICKEN?
  • If I am making it for a crowd for a BBQ or a gathering, I serve it as-is and plate it as a pile of chicken for anyone to freely grab.
  • When I make this for myself at home for dinner, I like to serve this with some rice, a fried egg (or a soft boiled egg) with some simple greens – usually a quick pan-fried broccoli or bok choy with a bit of garlic!
  • If I am feeling particularly fancy, I will also make some garlic mushrooms to mix in with my white rice as well.

LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!

DID YOU MAKE THIS HONEY SRIRACHA CHICKEN?

If you made this, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

Stay connected and follow along on FacebookPinterest, and Instagram for all of my latest recipes!

Print
Sweet and Spicy Honey Sriracha Chicken
  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 Servings
  • Category: Main
  • Cuisine: Asian, American
Description

A super easy,  6 ingredient, sweet and spicy honey sriracha chicken recipe that’s sweetened with a sticky honey sriracha glaze! Grilling and oven-roasted instructions included!

Ingredients Sweet & Sticky Sriracha Glaze
  • 3 tablespoons honey (or maple syrup)
  • 3 tablespoons sriracha
  • 1 tablespoon lime juice (freshly squeezed, approximately 1/4 of a lime)
Instructions Preparation
  1. Season the chicken with salt and pepper and set aside.
  2. Combine honey, sriracha and lemon juice and water together to create a glaze and set aside.
Grilling Instructions
  1. Pre-heat the grill on medium heat.
  2. Grill chicken for about 45 mins or until meat juices run clear
  3. Once the chicken is cooked, brush the sriracha glaze onto the chicken. Every 1 minute, brush on more glaze, then flip the chicken. Repeat this until all the glaze has been used. Keep an eye out on it to make sure it doesn’t burn! The sugars in the sauce burns quickly from the BBQ heat
  4. Once the chicken is done, set it aside and let it rest for 5 minutes before digging in!
Oven Instructions
  1. Pre-heat oven to 350F
  2. Place the chicken in a oven safe pan on top of a rack. If you don’t have a rack, scrunch up a few sheets of foil and gently un-ravel it and place it on the bottom of the pan. Place the chicken on top of the textured foil.
  3. Cook chicken for 25 minutes and flip it
  4. Cook for another 35 minutes
  5. Once the chicken is cooked, brush the sriracha glaze onto the chicken. Every 2-3 minute, brush on more glaze, then flip the chicken. Repeat this until all the glaze has been used.
  6. Remove chicken from oven and let it rest for 5 minutes before digging in!
Notes
  • You can use any cut of chicken meat for this. I personally like to use dark meat (chicken legs, drumsticks or thighs).
  • For this recipe, you can use honey or maple syrup. Maple syrup will be slightly less sweet.
  • I like to use lime for this recipe, but I have used lemon juice as well. Both work well.
Nutrition
  • Serving Size: 1 Serving
  • Calories: 323 kCal
  • Sugar: 13 g
  • Sodium: 1909 mg
  • Fat: 13 g
  • Carbohydrates: 21 g
  • Protein: 33 g

Keywords: Sriracha Chicken recipe, honey sriracha chicken recipe

Did you make this recipe?

Tag @pupswithchopsticks on Instagram and hashtag it #pupswithchopsticks

Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I always appreciate the support but if possible, please buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!)

The post Sweet & Spicy Honey Sriracha Chicken appeared first on Pups with Chopsticks.

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  • Show original
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This post is available at Pups with Chopsticks. Please visit my blog there to read it all!

This quick and easy aromatic, Thai Basil Turkey Fried Rice recipe is a mashup on the traditional Thai Basil Beef combined with Fried Rice! Perfect for an easy weeknight dinner and ready in just 30 minutes!

This Thai Basil Turkey Fried Rice recipe was made possible by the Turkey Farmers of Canada who helped sponsor this post! #ThinkTurkey All opinions expressed, recipes and photos are my own.

This recipe is a mashup of the traditional Thai Basil Beef and a simple fried rice recipe with a minor tweak in protein! I switched up the protein and used turkey which was super easy to do and delicious. The turkey takes on the flavors of the marinade which makes this such a great everyday protein because of how versatile it is and the aromatic basil gives this fried rice an amazing fragrant flavor This dish is perfect on its own as a one-bowl meal or as a side dish paired with another main dish! If you like flavorful fried rice, this is definitely something you should try.

INGREDIENTS FOR THAI BASIL TURKEY FRIED RICE

  • Turkey – I switched up my protein and used ground turkey instead of the traditional beef for this recipe!
  • Basil – For this recipe, Thai basil is recommended but if you cannot find it, you can use regular Italian basil as well.
  • Rice – Any type of rice works for this dish. I like to use medium grain Calrose rice or long grain rice. Try to use day-old rice (leftover rice) if you can.
  • Vegetables – I like using simple vegetables like green beans, carrots, and onions in my fried rice. You can definitely switch up your vegetables in this recipe, just make sure you chop them finely.
  • Fish Sauce – I like using fish sauce in this recipe because it gives the fried rice a bit more flavor since it is a stronger flavor than soy sauce. It can be substituted with soy sauce but you will lose out on a bit of flavor.
  • Soy Sauce – I recommend using light or regular soy sauce for this recipe
  • Oyster Sauce – Oyster sauce is a very important ingredient in this recipe and gives this turkey fried rice dish a lot of umami flavors. If you cannot find it and absolutely must substitute it, then use 1 1/2 soy sauce mixed with 1 teaspoon of sugar mixed into it.
  • Chilies – This is a completely optional ingredient and should only be added in if you enjoy spicy foods.

LEFTOVER RICE

For the best textured fried rice (not mushy), day-old rice (leftover rice) works best because it is a lot drier which makes it less likely for your fried rice to turn mushy. If you are pressed for time or do not have day-old rice, you can use fresh rice but put less water into the pot than you normally do when you cook it so that the cooked rice will have a bit less moisture in it. I like to use  3/4 cup of water, for every 1 cup of rice. Make sure the rice has cooled before starting this recipe.

MARINATING AND BROWNING THE TURKEY

It’s important to marinate the turkey for this recipe because it gives the turkey an additional layer of flavor for this fried rice.

Once you start cooking the turkey, depending on how hot your stove is, you might notice liquid coming out of the meat. This usually happens if the pan is not hot enough and is completely normal. To brown the ground turkey,  keep cooking it until all the water has evaporated away. Once the liquid has evaporated, the turkey will start to toast and brown nicely. The nice thing about using turkey is that it’s a super versatile protein and incredibly easy to cook since it is great at taking on the flavors of what you are cooking with – in this case, the marinade, ginger, garlic, and aromatic basil.

DID YOU MAKE THIS TURKEY FRIED RICE RECIPE?

If you made this, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

Stay connected and follow along on FacebookPinterest, and Instagram for all of my latest recipes!


Print
Thai Basil Turkey Fried Rice
  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 Servings
Description

A quick and easy Thai Basil Turkey Fried Rice recipe is a twist on the traditional Thai Basil Beef combined with Fried Rice! This turkey fried rice is loaded with aromatic flavors from the basil and umami sauce and ready in 30 minutes! Perfect for an easy weeknight dinner.

Ingredients
  • 450g ground turkey
  • 1 inch ginger (1 1/2 tablespoons, grated)
  • 4 cloves garlic (2 tablespoons, grated)
  • 1 1/4 cup basil (leaves only, packed)
  • 1 medium onion (1/2 cup, diced)
  • 1 large carrot (1 cup, diced)
  • 1 cup green beans (ends removed, chopped into small pieces)
  • 2–3 birdseye chili (add 1–2 more if you like it spicier) – Optional
Turkey Marinade
  • 1 1/2 teaspoon sesame oil
  • 1 1/2 tablespoon soy sauce (or fish sauce)
  • 1 clove garlic (approx. 1 teaspoon, grated)
  • 1/4 inch ginger (approx. 1 teaspoon, grated)
Sauce
  • 1 1/2 tablespoons soy sauce
  • 1 1/1 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 3 teaspoons honey (or sugar)
  • 3 tablespoons water
Instructions Marinate the Turkey
  1. In a small bowl, combine the ground turkey and the marinade ingredients and mix well. Marinate for 15-20 minutes
Preparation
  1. Grate the garlic and ginger and place it in a bowl
  2. (Optional) Finely chop the chilies and add it to the bowl with the garlic and ginger. Set aside for later.
  3. Wash and cut off the tips of the green beans. Chop them into small pieces and set aside for later
  4. Wash and dice the carrots into small pieces and place it with the beans and set aside for later.
  5. Dice the onions and set aside for later.
  6. Gently rinse the basil with water and then separate the basil leaves from the stems and roughly chop the basil leaves and set it aside. Discard the stems.
  7. If you are using day-old rice, and it is in big chunks, use your hands to break up the rice into smaller chunks. See Notes if you are not using day-old rice.
Making the Sauce
  1. Mix sauce ingredients together and set aside for later.  If you are using sugar instead of honey make sure to dissolve the sugar in the water first before mixing the rest of the sauce ingredients together.
Putting It Together
  1. In a large frying pan, add 2 tablespoons of oil and set the heat to medium-high heat.
  2. Once the oil is hot and shimmering, add in the garlic, ginger, and chilies (optional) and cook it for 2-3 minutes. (If you are using chilies the fumes in the air will be spicy, be careful not to inhale it)
  3. Add in the ground turkey and mix it with the garlic, ginger, and chilies. If water starts to come out of the turkey, that’s okay and completely normal. Keep cooking it and breaking it into small pieces until the water has evaporated. Once the water has evaporated, the turkey will start to toast and brown.
  4. Once the turkey has browned, add in the onions and cook it for 2-3 minutes.
  5. Add in the carrots and beans and mix everything together. Cook it for approximately 5 minutes
  6. Add in the rice and mix everything well. If there are large rice chunks, when the rice warms up, use your spatula/utensil to press them flat to break it up. Cook for about 3-4 minutes until all the rice has been mixed well with the ingredients and all the chunks have been broken up into individual grains.
  7. Add the sauce and mix well to coat everything in the frying pan. Cook for another 1-2 minutes
  8. Turn off the heat and add in the basil. Mix the basil into the fried rice. The residual heat will wilt the basil. You will know it’s done when the basil turns dark green. Make sure the basil is spread evenly throughout the rice and not in a big clump before serving.
  9. Enjoy!
Notes
  • If you are pressed for time or do not have day old rice, you can use fresh rice but put less water into the pot than you normally do when you cook it so that the cooked rice will have a bit less moisture in it. I like to use  3/4 cup of water, for 1 cup of rice. Make sure the rice has cooled before using it in fried rice.
  • For this recipe, Thai basil is recommended but if you cannot find it, you can use regular Italian basil as well.
  • I like using fish sauce in this recipe because it gives the fried rice a bit more flavor since it is a stronger flavor than soy sauce. It can be substituted with soy sauce but you will lose out on a bit of flavor.
  • Oyster sauce is a very important ingredient in this recipe and gives this turkey fried rice dish a lot of umami flavors. If you cannot find it and absolutely must substitute it, then use 1 1/2 soy sauce mixed with 1 teaspoon of sugar mixed into it.

Keywords: fried rice recipe, turkey fried rice recipe

Did you make this recipe?

Tag @pupswithchopsticks on Instagram and hashtag it #pupswithchopsticks

The post Thai Basil Turkey Fried Rice appeared first on Pups with Chopsticks.

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A simple and easy recipe for crispy candied walnuts with a special method to remove the bitterness from it! Made with just 3 ingredients and ready from start to finish in 25 minutes! If you’re like me and do not…

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Craving some fried chicken? Switch it up with some chicken pakoras! These deep fried nuggets of chicken made with besan (chickpea flour) are packed with spices that deliver a punch of flavors that takes fried chicken to another level! Chicken…

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A quick and easy to make over roasted Japanese Miso Eggplant (nasu dengaku) brushed with sweet and savory miso glaze, packed with umami flavors from the black garlic! Eggplant is generally not a very popular vegetable but I personally think…

The post Miso Eggplant (Nasu Dengaku) with Black Garlic appeared first on Pups with Chopsticks.

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