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Posts tagged “Oriental

Asian Dragon Party Mix

Asian Spiced Party Mix

Not too long ago, I ordered a bunch of fun seasoning mixes from Mystic Blue Spice Company. They all smell so good! Yesterday I needed to make some party mix to sell for my daughter’s dance fundraiser and thought an Asian-spiced mix would be fun to try with their Asian Dragon seasoning. It turned out fantastic … Thanks, Mystic Blue.

Asian Dragon Party Mix

  • 6 cups of unsweetened cereal (your choice … I used 4 cups of rice chex, 2 cups of corn chex)
  • 3 cups of pretzels
  • 1 cup of peanuts
  • 2 cups of mixed Chinese rice crackers or Asian snack mix
  • 1 1/2 cups of wheat thins (or whatever other crackers or mix-ins you’d like to include)
  • 1 or 2 packages of Ramen noodles, uncooked (just the noodles) … or chow mein noodles
  • 6 Tablespoons butter
  • A few drops of sesame oil (or hot pepper oil if you want it to have a little kick)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon Asian Dragon seasoning mix from Mystic Blue Spice Company (or other Asian seasoning mix … don’t use five spice, though … I don’t think that would work)
  • 1/4 teaspoon garlic

Preheat the oven to 250 degrees. Mix the cereal, pretzels, peanuts, and crackers or snack mix in a large bowl or big flat baking dish (I used two 13x9x2 inch baking dishes). Crumble the Ramen noodles over top.

Put the butter, sesame oil, soy sauce, worcestershire sauce and seasonings in a microwave-safe mug or bowl, cover and microwave on medium for about 2 minutes or until the butter is melted. Stir to mix it all up together well. Drizzle over the cereal mixture and gently stir to coat more of the pieces.

Bake at 250 for 1 hour, stirring every fifteen minutes. Let cool, then store in an airtight container.

Asian Dragon Party Mix

This recipe was shared at Weekend PotluckScrumptious Sundays, Mealtime Mondays, Tuesday Talent ShowTotally Tasty Tuesdays,  Newlyweds Recipe Linky, Thursday’s Treasures and Tastetastic Thursday.


Chinese Chicken Tangerine Salad

Chinese Tangerine Chicken Salad

An Oriental-inspired salad-scape.

Because I was suddenly hungry and my son was making chicken nuggets and there were tangerines sitting in front of me and greens and a beautiful red bell pepper in the fridge. Not to mention a bottle of Oriental vinaigrette already made.

This is kind of a melange of all the oriental salads I’ve tried … tangerines or mandarin oranges are divine in an oriental salad … I was kind of wishing I had some chow mein noodles on hand, or some rice noodles I could fry up, but all I had for oriental-style noodles were Ramen noodles so yes, they went into the salad. Raw, crunchy, right out of the package.

Chinese Tangerine Chicken Salad

Chinese Chicken Tangerine Salad

  • Mixed greens
  • 4 chicken nuggets or leftover cooked chicken, warmed and chopped
  • Chopped onion
  • 2 tangerines
  • Chopped bell pepper
  • Chow mein noodles, crumbled uncooked Ramen noodles, or rice noodles, deep fried till they are crunchy and puffy
  • Toasted almonds (I know, there aren’t any in the picture … I remembered them after the photo shoot!)
  • Oriental vinaigrette salad dressing

Fill the bowl 3/4 of the way with mixed greens. Arrange the other salad ingredients on top and drizzle with the oriental vinaigrette.

Oriental vinaigrette salad dressing

Ingredients:

  • 2 T. soy sauce
  • 1/2 c. rice vinegar (or white vinegar)
  • 2 T. honey
  • 1-2 cloves garlic, chopped fine OR 1/4 t. granulated garlic
  • 1/2 t. ground ginger OR  1 teaspoon of freshly grated ginger
  • About 10 drops of sesame oil
  • 1 T. canola oil
  • 1 T. fish sauce
  • 1 T. chinese mustard

Pour all ingredients into a bottle and shake well to blend the flavors. Refrigerate.

Chinese Chicken Tangerine Salad

By the way, I’m horrible with chopsticks … can you tell from the picture?

This recipe was shared at Old Fashioned Recipe ExchangeNewlyweds Recipe Linky, Cast Party Wednesday,  Midweek FiestaFull Plate Thursday, and Fit & Fabulous Fridays.


Teriyaki Chicken with Basmati Rice, Broccoli & Carrots

Teriyaki Chicken with Bismati Rice, Broccoli and Carrots

In Albuquerque, there is this fast food chain called Teriyaki Chicken Bowl. We called it TCB. It’s not a New Mexican thing, really, but they are all over Albuquerque. We went there a lot for lunch. It wasn’t anything fancy: just some chicken, broccoli, carrots, and cauliflower in a delicious sauce over rice. There was no ambiance or decor. Just a bit of chicken, vegetables and rice in a bowl. TCBs were always packed at lunchtime. You usually had to wait in line to get your bowl.

I haven’t been to Albuquerque in years, but I still remember the taste of that chicken.

When my son and I went to California last month, my friend served us this Teriyaki Chicken. My son loved it, and when we got home, he asked me to make Teriyaki Chicken. I was so excited that he was asking for something besides pizzas and burgers.

I found lots of recipes for Teriyaki Chicken and there were so many variations on the recipe … some were really complicated, some were overly simple. I settled on one I found at Itsy Bitsy Foodies. It seemed about right to me. And when I added the steamed broccoli and carrots, to me, it transported me right back to TCB.

Teriyaki Chicken with Bismati Rice, Broccoli and Carrots

Teriyaki Chicken with Basmati Rice, Broccoli and Carrots

Adapted from Itsy Bitsy Foodies

For the marinade:

  • 1/4 cup soy sauce
  • 3 Tbsp honey
  • 2 Tbsp rice vinegar
  • 2-3 cloves garlic, chopped fine
  • 2 tsp ginger, shredded (You can substitute 1 1/2 tsp ground ginger but fresh ginger is SO much better.)
  • 1-2 Tbsp oil
  • About 5 drops of sesame oil
  • 7 chicken thighs, trimmed of excess fat, and cut into large chunks
  • 1/2 Tablespoon cornstarch, dissolved in 1 Tablespoon water
  • Steamed broccoli and carrots
  • Cooked basmati (or white) rice

Directions:

  1. Mix the marinade ingredients together. Put the chicken in a bowl and pour the marinade over. I then dug my hands in there and squeezed the chicken to infuse the marinade into the chicken. Besides that I just like to feel my food. I know, that’s weird, but I love to get messy in the kitchen. (Yes, I always wash my hands after touching meat.)
  2. Allow the chicken to marinade at least 2 hours or overnight.
  3. Start the rice cooking and the vegies steaming.
  4. Spray a frying pan and heat over medium-high heat.
  5. Turn the heat down to medium, dump the chicken and sauce into the pan and cook the chicken for 10-15 minutes or until the chicken is cooked through.
  6. Remove the chicken pieces from the heat.
  7. To the remaining sauce in the pan, stir in a drizzle of cornstarch/water mixture a little at a time, stirring constantly, until it boils and thickens.
  8. When the sauce is thickened to your liking, slide the chicken back into the pan and stir to mix.
  9. Serve the chicken on a bed of hot cooked rice, topped with steamed broccoli and carrots (and cauliflower if you like!). It’s also nice sprinkled with sesame seeds.

Teriyaki Chicken with Bismati Rice, Broccoli and Carrots

This recipe was shared at Everyday Mom’s MealsFat TuesdaysTotally Tasty Tuesdays, Wonka Wednesdays, Gooseberry Patch Inexpensive RecipesWednesday Eats,  Thursday’s TreasuresMidweek FiestaGooseberry Patch Trip Around the World and Fit and Fabulous Fridays.


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