Asian Inspired Marinade

Ingredients:

• 1 cup rice wine vinegar
• 1/2 cup sesame oil
• 1/4-1/2 cup honey (to taste)
• 2 teaspoons garlic, minced finely
• 1 tablespoon fresh ginger, grated
• 2 teaspoons gochujang (Korean red pepper paste) or to taste
• 1 tablespoon low sodium soy sauce
• 1 tablespoon salt

Directions:

1. Whisk together all ingredients in a bowl.
2. Adjust seasoning as needed.
3. Pour over pork or your protein of choice and marinate a few hour to overnight.

Source: My kitchen

Ginger Lime Chicken

Ingredients:

• 1 whole chicken or chicken parts
• 1 cup rice wine vinegar
• 1/2 cup olive oil
• 1/4 cup lime juice
• 2 teaspoons garlic, finely minced
• 1/2 cup brown sugar
• 2 tablespoons ground ginger
• 1/2 teaspoon red pepper flakes
• 2 teaspoons salt
• 1/2 stick of butter, softened
• 3 tablespoons fresh grated ginger
• 1 lime, zest and juice
• 2 teaspoons black pepper
• 1 teaspoon salt

Directions:

1. Clean excess fat off the chicken but do not remove the skin and pat dry.
2. In a bowl, combine the vinegar, oil, lime juice, garlic, sugar, ginger, red pepper and salt.
3. Whisk to combine.
4. Put your chicken in a large container or bag to marinade and pour the marinade over it.
5. Let sit in the refridgerator for a few hours to overnight turning at least once.
6. Prepare the butter by combining the butter, cilantro, ginger, lime zest and juice in a bowl.
7. Set aside in the refrigerator to firm up.
8. When you are ready to grill your chicken, remove the meat from the marinade and shake dry.
9. Season the chicken inside and out with salt and pepper.
10. Stuff the butter under the skin.
11. Cook according to your grill instructions.

Source: My kitchen

Asian Roasted Zucchini

Ingredients:

• 1 pound zucchini and/or yellow squash, cubed
• 1 large onion, chunked
• 1/2 pound mushrooms, sliced
• 1 tablespoon grated ginger
• 1 tablespoon grated orange zest
• Juice of 1 orange
• 4 cloves garlic, minced
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup olive oil
• 1 tablespoon cider vinegar
• 1/2 tablespoon honey

Directions:

1. Preheat oven to 350.
2. Cut up the vegetables and set aside in a large bowl.
3. Whisk together remaining ingredients in a small bowl, adjusting as needed for taste.
4. Pour the liquid over the vegetables and toss to coat.
5. Pour into a large, flat baking dish and loosely cover with foil.
6. Bake for 30 minutes.
7. Uncover and bake for another 10 minutes or until the vegetables are tender and beginning to caramelize.

Source: My home kitchen

Bourbon Chicken

Ingredients:

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1-2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions:

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice.

Source: http://www.food.com/recipe/bourbon-chicken-45809

Pan-Fried Noodles with Shrimp, Snap Pea, and Carrot

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

• 1/2 pound thin Hong Kong-style noodles
• 6 tablespoons canola oil, divided
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon white rice vinegar
• 1 teaspoon Shaoxing wine
• 1 teaspoon sugar
• Black pepper
• 1 tablespoon peeled and minced fresh ginger.
• 2 medium garlic cloves, minced (about 2 teaspoon)
• 1/2 cup snap peas
• 1/4 cup carrot
• 1/2 pound shrimp, peeled and deveined
• 1 tablespoon cornstarch mixed with 3 tablespoons cold water
• 2 scallions, ends trimmed, thinly sliced

Procedures

1. Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 3 minutes. Drain noodles in a colander and rinse with cold water. Drain again, and then dry noodles on paper towels.
2. Heat 4 tablespoons of oil in a large non-skillet over high heat. When oil begins to smoke, add the noodles and toss well with the oil until the noodles are evenly spread out in the skillet. Stir the noodles every 30 seconds or so until lightly browned and starting to crisp up. Reduce head to medium-high or medium if they start to burn. Continue stirring and flipping until noodles are brown and crisp. Set noodles aside. Wipe out skillet.
3. Meanwhile, stir together the water, soy sauce, oyster sauce, sesame oil, white rice vinegar, Shaoxing wine, sugar, and a few grinds of black pepper in a medium bowl. Set aside.
4. Heat remaining 2 tablespoons oil in the cleaned non-stick skillet over high heat until just starting to smoke. Add garlic and ginger and stir fry until very fragrant, about 15 seconds. Add snap peas and carrots and stir fry until tender but still a bit crunchy, 2 to 3 minutes. Add shrimp and cook until pink and plump, about 1 minute.
5. Pour in the sauce and stir well. Slowly drizzle in the cornstarch mixture, stir well, and cook until sauce starts to thicken.
6. Divide the crispy noodles between four plates and top with the shrimp and snap pea mixture. Garnish with scallions and serve.

Source:  http://www.seriouseats.com/recipes/2013/07/pan-fried-noodles-shrimp-snap-peas-recipe.html

Peach Snickerdoodle Cobbler

Ingredients

serves serves 4, active time 30 minutes, total time 90 minutes

• For the Snickerdoodle:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1/3 cup dark brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar

For the Peaches:

• 8 ripe peaches
• 1/2 cup dark brown sugar
• 1 teaspoon ground ginger
• 1 tablespoon bourbon

For the Sugar Coating:

• 1/4 cup sugar in the raw (turbinado)
• 2 teaspoons ground cinnamon

• Vanilla ice cream, for serving

Procedures

1. For the Cookie Dough: In a stand mixer or with a handheld electric mixer, cream together the butter and sugars. Beat in the egg and vanilla, then combine all the rest of the ingredients before beating into the dough at a low speed, finishing by hand to avoid overworking the dough. Wrap in plastic and refrigerate for at least 30 minutes.
2. For the Peaches: Peel peaches and cut into quarters, then cut each quarter in two or three slices depending on size. Toss to coat thoroughly with brown sugar, ginger and bourbon. Set aside and allow to macerate for at least 30 minutes.
3. To Bake: Set a rack in center of oven. Preheat oven to 350°F. Evenly divide peaches among four ramekins, adding macerating liquid equally to each one. Roll four equal lumps of cookie dough into balls slightly larger than golf ball sized. Roll to coat thoroughly in cinnamon-sugar mix, flatten slightly and place each in center of a cobbler. Bake for 20-30 minutes, until cookie is baked through but still very soft and peaches release juice that bubbles around the edges. Allow to cool slightly before serving, topped with ice cream

Source: http://www.seriouseats.com/recipes/2013/06/peach-snickerdoodle-cobbler-recipe.html