Parmesan crusted pork chops

Recipe courtesy: Giada de Laurentiis

Serving size: 4
Prep Time: 15 min
Cook Time: 12 min

Ingredients

• 2 large eggs
• 1 cup dried Italian-style bread crumbs
• 3/4 cups freshly grated Parmesan
• 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Lemon wedges, for serving

Instructions

1. Whisk the eggs in a pie plate to blend. 
2. Place the bread crumbs in another pie plate. 
3. Place the cheese in a third pie plate. 
4. Sprinkle the pork chops generously with salt and pepper. 
5. Coat the chops completely with the cheese, patting to adhere. 
6. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
7. Heat 3 tablespoons of oil in a very large skillet over medium heat. 
8. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
   

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Kimchee jjigae (kimchee stew)

This is a great Korean stew for the winter, or if you're sick...a hot, spicy soup served with rice!


INGREDIENTS

• 2 C old kimchee, chopped (no need to rinse)
• 2 C water
• 1 Tbsp butter 
• 1/3 C sesame oil
• 1 pork chop, cut into cubes (amount to your preference)
  
• 3 Tbsp sesame oil 

DIRECTIONS

1. Add 3 Tbsp sesame oil in the pot, over medium high heat 
2. Place 2 C of chopped kimchee in the pot and stir. 
3. Pour in 2 C water.
4. Make sure it's boiling, and add 1 Tbsp butter. 
5. Pour in 1/3 C sesame oil, 
6. Toss in small pieces of cubed pork, and lower the heat. 
7. Merge the flavors for 20 minutes, and immediately serve with rice!
8. Optional: add chives or firm tofu.

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Kimchee Bokkeum (Kimchee Fried Rice)

INGREDIENTS

• 3 C kimchee, rinse and chopped
• 2.5 C cooked rice
• 2 tbsp butter, divided
• 2 Tbsp ketchup
• 1 can of tuna, drained (or spam)
• 1/4 C of pork, cubed
• 1/8 C, ketchup
  
• 1/2 tsp Dashida (optional)
• 1/2 tsp red pepper paste (optional)
  

DIRECTIONS

1. Heat 1 large frying pan over medium heat.
2. Toss in 1 can of tuna and stir fry with teh kimchee until it's somewhat translucent and soft.
3. Add in 2.5 C of cooked rice and stir.
4. Depending on your preference of spice level, add in 1 tsp of red pepper paste (more or less).
5. Make sure the pork is fully cooked, and squirt ketchup all around the pan (to taste). 
6. Let it caramelize for 5-7 minutes, and then stir fry. 
7. Serve immediately!
   

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Open-faced PLT

Recipe Courtesy: Giada de Laurentiis

This is a twist on the BLT, and such a delightful way to have a light sandwich.
We found this mayo to have a great twist with its light lemony taste, which works well with the prosciutto and ends well with a crunch from the lettuce.

INGREDIENTS

• 1/2 C mayonnaise
• 1 Tbsp fresh lemon juice
• 1 Tbsp lemon zest
• 6 slices whole wheat or sourdough bread
• 6 ounces thinly sliced prosciutto
• 3 C arugula (optional)
• 6 leaves of romaine lettuce, sliced into halves
• 2 tomatoes, sliced
• 1 Tbsp extra-virgin olive oil
• salt and freshly ground black pepper

DIRECTIONS

1. In a small bowl, whisk the mayonnaise, lemon juice, and zest to blend. Set the mayonnaise mixture aside.
   
2. Toast the bread on a panini grill, or griddle until golden brown.
   
3. Spread the mayonnaise mixture over ease slice of toast.
   
4. Arrange the prosciutto over the toasts, dividing equally.
5. Place the tomatoes on top.
   
6. Top with the arugula (optional), and the romaine lettuce leaves.
   
7. Drizzle oil over the sandwiches, then sprinkle with sal tnad pepper.
   
8. Cut the sandwiches into halves and serve.
   

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Chinese broccoli stir fry

The grapefruit provides a light citrus-y zest that offsets the slight bitterness of the Chinese broccoli, or gai lan. Chinese broccoli, found in season at an Asian/Chinese supermarket, is a leafy vegetable with small white flowers.


PREP TIME: 12 min. | COOK TIME: 10 min.

SPECIAL EQUIPMENT

• wok
  

INGREDIENTS

• 1 bunch Chinese broccoli
  
• 2 cloves garlic, minced
• 1 Tbsp sesame oil
• 1/4 C grapefruit pieces (only pulp, no skin)
• 1 tsp sugar
• 1 tsp fish sauce
• 1 tsp oyster sauce
  
• handful of dry roasted peanuts, rough chop
  
  
  

PREPARATION

• Wash the Chinese broccoli thoroughly. Take off the flowers and cut off the ends into bite-sized pieces (about 2 inches long), but we made ours bigger because our mouths are bigger- heehee).
• Section the grapefruit into slices, and remove all the white pulp.
  

DIRECTIONS

1. Place wok over medium heat, and drizzle 1 Tbsp sesame oil.
   Note: Make sure the wok is hot before tossing in garlic.
2. Saute garlic & immediately stir in the broccoli.
   Note: The garlic should not be past golden brown, or, it will become bitter. So the key is to keep moving it around.
   
3. Toss in 1/4 C grapefruit pieces, and add in 1 tsp sugar, 1 tsp fish sauce, 1 tsp oyster sauce.
4. Top it off with the roughly chopped dry roasted peanuts.
   

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Grilled Lettuces

Recipe Courtesy: Giada Laurentiis

PREP TIME: 4 min. | COOK TIME: 6 min.  

We found this to be a great alternative to regular salads. The way the lettuce is grilled, it soaks up the balsamic vinegar yet has a crisp to it.

INGREDIENTS

• 3 Tbsp olive oil
• 3 heads of Belgian endive, halved lengthwise
  
• 1 large head of radicchio, cut into 6 wedges
  
• 1 head of romaine lettuce, quartered
• 2 Tbsp balsamic vinegar
• salt & freshly ground black pepper
  

DIRECTIONS

1. Prepare a charcoil or gas grill for medium-high het or preheat a ridged grill pan over medium-high heat.
   
2. Brush 1 Tbsp of the oil over the endive, radicchio, and romaine, then sprinkle with salt and pepper.
3. Grill the lettuces, turning occasionally, until they are crisp-tender and browned in spots, about 6 minutes.
4. Coarsely chop the lettuces, then toss them in a large bowl with the vinegar and remaining 2 Tbsp of oil.
   
5. Season the salad to taste with more salt and pepper.
   
6. Serve warm. Makes a great side dish with your entree!
   

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Perilla leaf kimchi (Kkaennip kimchi)

Recipe Courtesy: Maangchi.com

This is delicious Korean side dish that we found on the maangchi website. Thanks Maangchi!

PREP TIME: 20 min.

INGREDIENTS

• Perilla leaves (about 3 cups)
  
• 3 Tbsp fish sauce
• ¼ C of onion, thin slices
  
• 2 green onions, diagonal slices
  
• 1 tsp honey
  
• 1-2 Tbs hot pepper flakes
• Roasted sesame seeds
• 2 Tbsp carrot, cut into matchsticks
  

DIRECTIONS

1. Wash and drain about 3 cups of perilla leaves and put them into a basket.
   *tip: Wash the both sides of each leaf in runny cold water and shake it to drain water


2. Put these ingredients in a bowl and mix them together with spoon:
   
   
   • 4 cloves minced garlic
   • 2 chopped green onions
   • ¼ C amount of sliced onion
   • 2 Tbsp of carrot cut into matchsticks
   • 3 Tbsp fish sauce
   • 1 -2 Tbsp hot pepper flakes
   • 1 tsp honey
     
   
   
   
3. Spread some paste between the leaves.
   *tip: You don’t need to put paste on every leaf but every 2 leaves
   
   
4. Serve either immediately or place in fridge until served as a side dish with rice.
   

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On choi veggie stir fry

This is a fast, delicious dish that preserves the crispness of the vegetables with a little bit of a kick. We created a veggie version, but you can add shrimp, chicken, or pork.

PREP TIME: 15 min. |  COOK TIME: 10 min.
INGREDIENTS

• 1 Tbsp sesame oil
• 2 cloves garlic, minced
• 1/4 tsp Thai peppers, cut
• 1 bunch, on choi, cut into 2 pieces (leaves, and the top half of the stems - throw away the bottom half of the stems)
• 1 stalk of lemongrass (remove outer layers), cut the middle part into 1/4". Throw away the top and the bottom.
• sliced cucumber, julienned (optional)
• 1/2 C cherry tomatoes, halved
• 1 Tbsp low-sodium fish sauce
• Handful of dry-roasted & salted peanuts, rough chop
• salt and freshly ground pepper
• Lemon juice
  

DIRECTIONS

1. Cut off the on choi leaves after rinsing.
2. Place wok over medium heat and make sure it's hot.
   
3. Toss in garlic, and immediately toss in the on choi.
4. Stir quickly & toss in the Thai peppers.
5. Toss in the top half off the stems.
   
6. Toss in the lemongrass.
7. Add the salt & freshly ground pepper to taste.
   
8. Optional: Add the sliced cucumber, julienned.
9. Add in the cherry tomatoes.
10. Drizzle lemon juice.
    
11. Add 1 Tbsp low-sodium fish sauce to the dish.
12. Top it off with the chopped peanuts and serve!
    

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Apple Gorgonzola Salad with candied almonds

Recipe Courtesy: Gretchen's Cookbook and Hipcooks Cooking School

This is a great salad that breaks out of the mundane salad routine. It went great with the Honey's Spicy Honey Chicken Wings (also on this site), and has a nice crunch from the candied almonds and apples, balanced off with the gorgonzola and finished off with a zing from the dressing.

INGREDIENTS

• 1 med. head romaine lettuce, torn into pieces (or any type of lettuce - we used manoa lettuce)
  
• 1/4 lb. Gorgonzola or bleu cheese, crumbled
• 1 or 2 apples, unpeeled and thinly sliced
• 1/2 cup candied pecans or walnuts
  

DRESSING

• 4 Tbsp dijon mustard
• 6 Tbsp  balsamic vinegar
• 2 Tbsp lemon juice
• 2 Tbsp honey
• 1/4 C olive oil
• Salt & pepper to taste
  

CANDIED ALMONDS/PECANS

1. Rough chop almonds into big pieces. 
2. Place saucepan over medium heat. Melt 2 Tbsp butter in saucepan, and add the nuts along with 2 Tbsp sugar.
3. Stir constantly, until the nuts are browned and coated with the sugar/butter mixture.
   
4. Remove from heat, and spread the almonds/pecans in a single layer onto wax paper or foil-lined cookie sheet so it will not stick together. Allow for cooling time.
   

DIRECTIONS

1. Make dressing - mix the mustard, vinegar, lemon juice, & honey in a blender. 
2. Continue, slowly adding the olive oil until well mixed. 
3. Season to taste with salt and pepper. Chill. 
4. Make salad bed in a large salad bowl, and crumble gorgonzola cheese on top.
5. Top it off with candied pecans/almonds, and drizzle dressing on top or serve dressing on the side.

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Honey's Spicy Honey Wings

Recipe Courtesy of Emeril Lagasse

We found this dish to be such a hit among our guests. It's always the first to disappear off the plate. It's definitely best served hot with either ranch or blue cheese dressing.

PREP TIME: 12 min. | COOK TIME: 24 min.

INGREDIENTS

• 20 chicken wings
• 1 1/2 cups all-purpose flour
• 3 Tbsp garlic powder
• 3 Tbsp Emeril's Essence
  
• 1 tsp kosher salt
• 1/2 tsp freshly ground white pepper
• Vegetable oil, for frying
• 1 cup hot pepper sauce
• 1/2 cup honey
• 3 Tbsp dark brown sugar
  
• Blue cheese or ranch dressing, for serving
  
  

DIRECTIONS

1. Preheat the oven to 450 F. Line a baking sheet with parchment paper or nonstick aluminum foil.
2. To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use.
3. In a large bowl, combine flour, garlic powder, Emeril's Essence, salt, and white pepper.
4. Dredge the wings in the flour mixture, shaking off the excess and let set on a plate.
5. In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F. 
6. When the oil is heated, dredge the wings a second time, again shaking off the excess.
7. Deep-fry the wings until crispy and golden brown, about 12 minutes.
8. While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth.
9. Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat.
10. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, about 12 minutes.
11. Serve hot with blue cheese or ranch dressing!

PICTURES

The chicken wings covered with the flour mixture, being deep fried...

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Bruschetta

This makes a great party appetizer...or a side dish along with pasta and salad.
It is very flavorful with the garlic and tomatoes. Enjoy!
INGREDIENTS

• 3 cloves garlic, minced
• Handful of fresh basil leaves, rough chopped
  
• 3 medium-sized tomatoes, seeded & chopped
• Balsamic vinegar
• Salt & pepper
• Crushed garlic (to rub on the bread)
• 1 baguette
• Olive oil
  

DIRECTIONS

1. Preheat oven to broil on high temperature setting.
2. Slice the baguette into a top and bottom half.
   
3. Rub the crushed garlic on each side of the bread.
4. Drizzle olive oil on the bread.
   
5. Cut the baguette into 1" slices diagonally.
6. Place the slices on a baking sheet & broil for 3 - 5 minutes.
7. Meanwhile, toss together in a bowl the basil pieces, balsamic vinegar (to your preference), olive oil (to your preference), minced garlic, salt & freshly ground pepper (to taste).
8. Once the bread is taken out of the oven, spoon the mixture on top of the bread as a topping, and voila!
   

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Gouda Eggplant Parm

PREP TIME: 12 min. |  COOK TIME: 18 min.

INGREDIENTS

• 2-3 medium eggplants, sliced into 1/2" oval rings
• Panko breadcrumbs
• 2 eggs, beaten in a large flat bowl
  
• 1 bag of penne pasta
  
• 3 C of Prego marinara sauce
• Fresh basil leaves
• 1/2 C of freshly grated mozzarella cheese
• 1/2 C of freshly grated gouda cheese (optional)
• 1/2 C of freshly grated parmesan cheese
• 2 Tbsp olive oil
• 2-3 cloves of garlic, minced
  

DIRECTIONS

1. Begin cooking 1 bag of penne pasta in a pot of boiling water.
2. Meanwhile, place medium skillet over medium high heat with 2 Tbsp olive oil.
3. Brown the minced garlic.
4. Beat 2 eggs in a large flat bowl.
5. Dip the eggplant slices into the beaten egg mixture.
6. Coat with panko/breadcrumb mixture.
7. Place eggplant flat, covering the base of the skillet.
8. Cook for 5 minutes on each side (looking for it to soften).
   
9. When done, transfer onto a plate covered with paper towel to drain excess oil.
   

Pasta & marina sauce

1. In the meantime, pour in 3 C of marinara sauce into a large skillet (we used Prego).
2. When pasta is done cooking (after 10-11 minutes or so; follow directions on package), drain and mix into the marinara sauce in the large skillet.
3. After 5 minutes, place eggplant slices on top of pasta/marinara sauce mixture.
4. Top with 1/2 C of freshly grated parmesan cheese, 1/2 C of freshly grated mozzarella cheese, 1/2 C of freshly grated gouda cheese (optional).
   (Note: If only choosing to use mozzarella cheese instead of gouda, use 1 C of mozzarella cheese.)
5. Top with whole leaves of fresh basil.
6. Serve immediately. Enjoy!

PICTURES

Eggplant slices coated with panko/breadcrumb mixture.

And placed into a pan over medium high heat.

Place the pasta into the marinara sauce.

Place grilled eggplant on top, and op with freshly grated mozzarella cheese, parmesan cheese, and gouda cheese (optional).

Top with fresh basil and serve!

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Grandpa’s version of Tomato Beef Stew

Olivia's grandpa used to make this tomato beef stew for her and her family. It was his twist on the local Hawaiian recipe. It's come to our rescue for potlucks and big family gatherings, and by the end of the night...it's all gone!

PREP TIME: 20 minutes | COOK TIME: A few hours

KITCHEN EQUIPMENT NEEDED

• Casserole pot or large pot
  

INGREDIENTS

• 32 oz tomato sauce can
• 3 lbs chuck loin roast, cubed
• 6 stalks of celery, cut into 1/2"
  
• 2 medium carrots, cut into 1/2"
  
• 4 potatoes, cut into 1/2" cubes
  
• 8 oz can tomato paste
  
  
  
  

COOKING DIRECTIONS

1. Pour in 1 Tbsp olive oil into casserole dish or large pot.
2. Brown the meat over medium heat for 2 minutes or so.
3. Pour in tomato sauce first.
   
4. Pour in tomato paste (to thicken sauce).
5. Cut up carrots, potatoes, celery - all into cubes.
   
6. Put potatoes in first for 30 minutes over medium low heat.
7. Then add carrots & celery.
8. Simmer for a few hours, but the longer the better (we did ours all day). Serve with rice!

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Spicy stuffed cucumber kimchee (oisobagi)

Recipe courtesy: maangchi.com

We figured we'd be Korean ladies, wearing rubber gloves while attempting to make this flavorful and spicy Korean side dish. It's such a delicious way to eat cucumbers!

Note: It would be beneficial to wear rubber gloves because the kimchee paste/red chili pepper could stain your fingers.

INGREDIENTS

• 6 cucumbers (10-12 kirby cucumbers)
• 1/4 C shredded carrot
• 1/4 C onion, thinly sliced
  
• 3 green onions, cut diagonally
  
• 2 C Asian chives, cut diagonally
  
• 2 cloves garlic, minced
  
• 1/4 C fish sauce
• 1/2 C hot pepper flakes
  
• 1 Tbsp sugar
  

DIRECTIONS

1. Wash and cut cucumbers in half cross-wise. With each cucumber half, make cross slits 3/4 of the way through (don't cut the cucumbers all the way through). Make pockets out of cross slits. Put them in a big bowl.
2. Sprinkle 1/4 C of salt onto the cucumber pieces, mix them carefully, and wait for 30 minutes.
3. In a big bowl, place 1/4 C of fish sauce, 1/2 C of hot pepper flakes, 2 cloves of minced garlic and 1 Tbsp of sugar, and mix them with a spoon.
4. Place the chives, green onions, carrot and onion slices into the mixture of the seasoning paste. 
5. Mix it up with a spoon.
6. Wash the cucumbers and drain them. Stuff the seasoning paste into the slotted cucumber and put each cucumber into an airtight container. You can wear rubber gloves while stuffing (if you want to protect your hands).
7. You can eat it right after making it, and keep the leftover kimchee in the refrigerator.
   

PICTURES

The cucumbers being salted....

The kimchee seasoning paste! (to be stuffed into the cucumbers)

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Our 7 layer Nachos

This is a delicious, fast meal that saves time, and it’s a great way to have kids eat vegetables.

It also makes an excellent movie snack to munch on while keeping your eyes on the movie!
Tip: To prevent avocados from browning, pour lemon juice on it!


KITCHEN EQUIPMENT NEEDED

• Medium-sized skillet
• Colander
  

INGREDIENTS

• 1 turkey pkg (or chicken or ground beef)
• 1/4 C McCormick’s taco seasoning
• 1 C water
• Tortilla chips (any brand)
  

TOPPINGS

• Salsa
• Sour cream
• 6 layer dip (e.g., refried beans, guacamole, sour cream, salsa, cheese)
  
• Shredded cheese
• Ground turkey

OPTIONAL TOPPINGS

• 3 mini bell peppers, sliced
• 2 medium tomatoes, cubed
• 1 cup chopped lettuce (e.g., we only had spinach on hand)
• 1 avocado, cubed
  
  

DIRECTIONS

1. Brown the turkey (or chicken/ground beef) on a skillet over medium heat.
2. Drain the juices, and place the meat back into the skillet.
3. Add 1 cup water & add 1/4 cup McCormick’s taco seasoning.
4. Turn heat back onto medium, and allow water to come to a boil.
5. Cover for 10 minutes (to allow meat and taco seasoning to immerse).
6. Transfer to a serving plate (or keep it in skillet right until serving).
7. Serve with chips and go all out with toppings!
8. Toppings: salsa, chopped lettuce, 6-layer dip, bell peppers, diced tomatoes, jalapenos
   

PICTURES

Brown the turkey (or chicken/ground beef) on a skillet over medium heat. Drain the juices, and place the meat back into the skillet.

Add 1/4 C McCormick's Taco Seasoning and 1 C water. Allow it to come to a bowl over medium heat. 

Cover for 10 minutes (to allow meat and taco seasoning to immerse). Transfer to a serving plate (or keep it in skillet). Serve with chips and go all out with toppings! (salsa, chopped lettuce, 6-layer dip, bell peppers, diced tomatoes, jalapenos)

   

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Flipino dish: Pork Adobo

This is a traditional Filipino dish that combines such tender pork and potatoes! In the Philippines, "adobo" is a style of cooking that combines vinegar, shoyu (or soy sauce) and garlic. Ahhh, yes. We get it. Pork adobo = Pork + (vinegar + shoyu + garlic)....Enough math for today, let's go grind!

Note: Some recipes call for frying the pork cubes and then placing it back into the pot, but we wanted to ours tender....

SPECIAL KITCHEN EQUIPMENT

• casserole pot or medium-sized pot
  

INGREDIENTS

• 3-4 pork slices, cubed or bite-sized chunk pieces
• 3 garlic cloves, minced
• 1/4 cup shoyu (or soy sauce)
  
• 1/2 cup vinegar
• 1 Tbsp ground black pepper corn
• 2 bay leaves
• 1 cup water
• 2 large potatoes, cut into bite-sized cubes
• 1/4 yellow onion, diced (optional)
  

DIRECTIONS

1. Drizzle oil into a medium-sized pot or casserole pot over medium heat.
2. Add garlic and toss until brown.
3. You can also add the diced onion at this point (we'll skip out on this part).
   
4. Place the potatoes into the pot.
   
5. Add water, shoyu, black pepper, vinegar and bay leaves.
6. Add the pork.
   
7. Turn heat to low.
8. Cover and let it simmer for 1 hour (or until meat is cooked).
9. Add salt to taste (if preferable, but we didn't add any).
   
10. Serve immediately with rice. Yumm-o...
    

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Vietnamese Barbequed Pork Skewers

Recipe courtesy: Vietnamese Cooking Made Easy by Periplus Edition

This recipe was very tasty...it was tender, flavorful, and went great with the rice. We decided to try this Vietnamese dish because we wanted to experience. It's best to allow it to marinate overnight so it can soak all the flavors.

KITCHEN UTENSILS NEEDED

• Large bowl
• 16 Bamboo skewers
• Pan grill
  

INGREDIENTS

• 1 lb streaky pork, either cubed or thinly sliced
  
• 16 bamboo skewers, soaked in water for 30 minutes to 1 hour
  

MARINADE

• 1 Tbsp honey
• 1 Tbsp hoisin sauce
• 1 Tbsp fish sauce
• 3 garlic cloves, minced
• 2 spring onions, minced
• 2 tsp oyster sauce
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
  

DIRECTIONS

1. Combine the marinade ingredients in a large bowl and mix well.
   
2. Place the pork into the marinade and mix until well coated.
3. Marinate for 1 hour.
4. Thread the pork onto the bamboo skewers.
5. Grill a few skewers at a time on a pan grill or under a preheated broiler on medium heat.
6. Grill for 2-3 minutes on each side, turning and basting frequently with the marinade, until cooked.
7. Arrange the grilled pork on a serving platter, or skip that part, and just chow down with rice (like we did)!
   

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Panko-crusted Pork Cutlet (Tonkatsu)

We devoured this dish..oops. Not the dish itself, but the scrumptious panko-crusted pork cutlets that's in the picture. This dish, Tonkatsu, is a classic favorite dish in Japan. The pork cutlets is lightly crusted with a layer of panko. (Panko is Japanese breadcrumbs, and is really light and crispy.)
Note: Some recipes call for dipping the pork into the flour first, but we skipped that step to keep it lighter and more delicate.

SERVING SIZE: 4
PREP TIME: 5 min. 
COOK TIME: 16 min.

KITCHEN EQUIPMENT  

• medium-sized frying pan

INGREDIENTS

• coarse salt and ground pepper
• 1 large egg, lightly beaten
• 1 C panko (Japanese breadcrumbs, found in the Oriental section at most supermarkets)
• 4 boneless pork loin chops (6 ounces each)

SAUCE

• 1/2 C ketchup
• 2 Tbsp Worcestershire sauce
• 1 tsp brown sugar

PREPARATION

• Prepare 2 separate bowls:
  Bowl #1 with egg beaten in it.
  Bowl #2 with panko breadcrumbs.

DIRECTIONS

1. Sprinkle salt and pepper on both sides of the pork.
2. Dip the pork into the bowl with the beaten egg.
3. Dip the pork, coated with egg, into the panko and coat well.
4. Place medium-sized frying pan on medium low heat with 2 Tbsp olive oil.
5. Transfer the pork onto the frying pan.
   
6. Cook for 8 minutes on each side.
7. Gently remove the pork from the frying pan with tongs and place onto a paper towel to soak up the oil.
   
8. Serve each tonkatsu with rice.
   

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Our own version of Black Pepper Sauce Crab with vermicelli

EQUIPMENT

• Wok

INGREDIENTS

• 2-3 fresh medium crabs
• 3 Tbsp oil
• 1 Tbsp minced garlic
• 1 Tbsp freshly ground pepper
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 cup chicken stock
• 1 green onion, sliced thinly
  

PREPARATION

1. Scrub and rinse the crabs thoroughly.
   
2. Detach the claws from each crab.
   
3. Lift off the top shell and either throw it out. or save it for a stuffed crab recipe.
4. Scoop out the roe and throw out the gills.
   
5. Rinse it well again.
   
   

DIRECTIONS

1. Heat the oil in wok on high heat.
   
2. Stir fry garlic & black pepper for about 30 seconds.
3. Add the crabs, stir fry for 2-3 minutes.
4. Add in salt and sugar.
5. Add chicken stock, mix well and simmer for 3-5 minutes, covering the wok.
6. Add the green onions last and remove everything from heat.
7. Place oil in the wok.
   
8. Place 2 bundles of vermicelli and cook it in the wok for a few minutes.
9. Place vermicelli on a serving platter, and place crabs on top. Serve immediately.
   

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Our modified version of Miso garlic eggplant mixture

So we decided to experiment with the ingredients that we had on hand from the local farmers' market...

The eggplant mixture with garlic and vegetables is very flavorful and is very light.

INGREDIENTS

• 3 small to medium-size Japanese eggplants, slice in 1/2 lengthwise, then cut into 1/2" slices
  
• 1/2 cup of diced carrots (1/4" cubes)
• Miso/water mixture: 2 tsp miso + 1/2 cup water mixed
• Miso/wine mixture: 1/2 tsp miso + 1/8 cup white wine, mixed
  
• 1/2 Tbsp sugar
• 2 cloves of minced garlic
• 5 small cherry tomatoes, cut into quarters
• Handful of roughly chopped basil leaves
• 1/8 tsp red chili powder
• 2 chili peppers (optional)
  

COOKING DIRECTIONS

1. Drizzle large skillet with sesame oil on medium heat.
   
2. Toss in garlic and diced carrots. Stir fry and lower heat.
   
3. Make sure the carrots & peppers are cooked.
4. Add in the miso/water mixture.
   
5. Add in chili peppers (optional).
   
6. Add in eggplant, chili powder, sugar and allow flavors to combine for a few minutes.
7. Add in miso/wine mixture and toss in sugar snap peas. Top with cherry tomatoes.
8. Remove skillet from heat and add basil leaves on the top.
9. Serve with rice. Delicious!
   

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Creamy Tomato Soup

 


Recipe courtesy: Rachael Ray
We took Rachael's recipe and modified it to our taste. This works great as an appetizer or a side dish along with a main entree.
You know when it's good when our guests request leftovers and ask us for the recipe. The tomato soup has great texture, with the right amount of creaminess.

KITCHEN EQUIPMENT NEEDED

• Hand blender
• Large soup pot
• Wooden spoon
  
  

INGREDIENTS

• 3 cups canned whole tomatoes (including the juice)
  
• 3 Tbsp balsamic vinegar
• 1 Tbsp dried oregano
• 2 Tbsp fresh chopped basil
• 3 bay leaves
• A sprinkle of marjoram
  
• 1 tsp salt (to taste)
• 1 cup heavy cream
• 1/2 cup chicken broth (less sodium version)
• 3 minced shallots
• 1 Tbsp olive oil
• 2 cloves garlic, minced
  
  

DIRECTIONS

1. Heat a large pot over medium heat and drizzle olive oil.
   
2. Roast & saute the minced garlic until golden brown.
3. Toss in the shallots.
4. Cook the shallots til translucent.
5. Pour in all of the canned whole tomatoes and juice.
   
6. Toss in oregano, basil, salt, balsamic vinegar, bay leaf.
7. Add chicken broth and stir.
8. Add heavy whipped cream and stir.
9. Lower heat and simmer for 15-20 minutes.
10. Wait for flavors to combine.
11. Turn off heat.
12. Get the hand blender, and blend the soup til you achieve a desired creamy texture.
13. Garnish with chopped fresh herbs (e.g., mint,cilantro, basil, etc.).
14. Serve it pipin' hot in a soup bowl with crackers!

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Olivia & Jules' Cobb Salad

Our turkey sandwich slices were sitting all alone in the fridge....and kept asking us, "Am I special to you ladies? Can I be used in a different dish other than a sandwich or in quesadillas?" "Why, of course dearie," we answered...(don't mind us - we usually have conversations with our food...)

So, here we are, to announce the promotion of our turkey sandwich slices...transformed into a Cobb salad. Hooray!

And yes, we want to mention that all of the included vegetables/cheese/eggs are special to us as well (we didn't want them to feel left out)...

Serving size: 6
Prep Time: 20 min.

SALAD INGREDIENTS

• 4 cups green or romaine lettuce, chopped roughly
• 3 boiled eggs, sliced thinly
• 1/2 cup cherry tomatoes (or regular tomatoes) cut in half
• 1/4 cup bacon bits (we used real bacon bits that comes in a package)
  
• 1/2 cup avocado
• 1/4 cup feta cheese (or blue cheese)
• 1 cup cooked chicken breast or turkey sandwich slices, cubed

BALSAMIC VINAIGRETTE DRESSING INGREDIENTS

• 2 Tbsp Basil oil
• 1 tsp oregano
  
• 4 Tbsp balsamic vinegar 

PREPARATION

• Whisk all ingredients together

 SALAD DIRECTIONS

1. Grab a large salad bowl.
2. Use salad spinner to rinse the lettuce and chop 4-6 cups worth of lettuce.
   
3. Toss the lettuce into the salad bowl to create the bottom layer.
   
4. Place the egg slices in a first row on top of the lettuce.
   
5. Place the cheese in the second row.
6. Place the cubed chicken breast in the third row.
7. Place the bacon bits over the entire salad as a topping.
8. Top it off with feta cheese.
9. Serve the dressing on the side, or your favorite dressing.
10. Garnish with chopped fresh herbs and serve!
    

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Tasty Coconut Chicken

Would you still believe us if we told you that it was crusted with coconut and panko (Japanese style breadcrumbs)? So here's to all those who thought they wouldn't dare eat coconut flakes. First, congrats to you and your taste buds, because they will be awakened...

Tip: If you have leftover chicken, you can freeze it. When you're ready, place the chicken over heat in a pan, so the chicken can be crispy.

INGREDIENTS

• 1 cup shredded coconut
• 1/2 cup Panko (Japanese style) bread crumbs
• 4 chicken breasts
  
• 1/2 stick butter
• salt & freshly ground pepper (according to taste)
  

DIRECTIONS

1. Preheat oven @ 350F.
   
2. Melt the butter and place into a shallow wide bowl.
3. Tenderize all of the chicken breasts (pound between waxed paper or saran wrap to flatten).
4. Dip the chicken into the coconut flakes first. 
5. Then dip into the panko bread crumbs.
6. Repeat for all chicken breasts.
7. Place all of the chicken in a baking dish.
   
8. Pour melted butter evenly on top of all the chicken.
9. Bake uncovered for 35-40 minutes, or until the crust is golden brown. Serve right away with rice!
   

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Olivia & Jules' Own Veggie Stir Fry

We are fans of vegetables, especially from our local farmers' market. There's beauty in knowing the source of the fresh produce that's in front of us, and also being able to support the local farmers. Plus, experiencing the farmer's market is one of a kind...the smell of fresh herbs - basil, mint, cilantro - amazing...

So we used the local vegetables to create our own stir fry - this one has a bit of a kick, so you can adjust the hot pepper flakes according to taste. By the way, we cleared it in one sitting!

INGREDIENTS

• 1 Tbsp sesame oil
• 3 mini bell peppers (or 1/2 regular), julienned
• 1/4 cup carrot, diced
• 1/4 cup sugar snap peas, diced
• 1/4 cup zucchini, cubed
• 1 clove garlic, minced
• 1 tsp miso
• 1/2 tsp red pepper flakes (optional: more or less to taste)
• 1 tsp rice vinegar
• 1/2 tsp corn starch
• 2 Tbsp water
• 1/8 tsp corn syrup
  

DIRECTIONS

1. Place medium-size pan on medium heat.
2. Heat up the sesame oil til it's sizzling or bubbles form.
   Test: drop a small carrot piece into the sesame oil, which will then sizzle.
3. Saute miso & garlic (allow the miso to completely dissolve).
4. Toss in carrots & bell peppers first.
5. Lower to medium low heat and add 1/4 cup water.
6. Optional: Add 1/2 tsp red pepper flakes (or continue to add until desired taste).
7. Cook for 2 minutes.
8. Add zucchini & sugar snap peas (the sugar snap peas are added at the end or the sugar will come out).
   
9. Add 1 tsp rice vinegar.
   
10. Add 1/8 tsp corn syrup.
11. Add 1/2 tsp corn starch.
12. Add 2 Tbsp water.
13. Immediately take the pan off the heat or the vegetables will get mushy. Serve with rice & enjoy!
    

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Mediterranean Orange Roughy Filet with Sun-dried Tomatoes

This dish has been a favorite in our house, even among our guests, who help themselves to second helpings, even three. Orange roughy filet has a very tender and mild taste, in which the combination of basil pesto sauce topped with sundried tomatoes and feta cheese complements the fish perfectly.

SERVING SIZE: 4
PREP TIME: 8 min.

COOK TIME: 13 min.

INGREDIENTS

• 4 orange roughy filets, fresh or thawed
  
• 2 garlic cloves, minced
  
• 1/4 cup sun-dried tomatoes, chopped
  
• 4 Tbsp basil pesto sauce (1 Tbsp per fish)
  
• 4 tsp feta cheese (1 tsp per fish)
• optional: chopped olives

PREPARATION

• Defrost 4 orange roughy filets overnight in the refrigerator or buy fresh filets.
• Sprinkle black pepper on both sides of each fish.

DIRECTIONS

1. Heat pan on medium heat. Drizzle 1 Tbsp olive oil in pan.
   
2. Toss in 2 minced garlic cloves, and saute in the pan.
   
3. Place the fish in the pan, and cook for 5 minutes on each side.
   
4. Pour 1 Tbsp of pesto sauce on top of each fish.
5. Dice 1/4 C sun-dried tomatoes and place on top of fish to taste.
   
6. Add 1 tsp feta cheese on top of each fish.
   
7. Optional: Add chopped olives on top.
8. Remove from pan and serve with salad and/or rice.
   Voila!! You are done! Enjoy the dish as much as we did. Perfect Crowd pleaser!!

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