Bok Choy Stir Fry with Beef and Oyster Sauce

Things I like about this recipe: 1) It's quick; 2) It's delicious; 3) It uses very inexpensive ingredients.  I ended up using regular bok choy instead of baby bok choy and it worked out just fine.

Bok Choy Stir Fry with Beef and Oyster Sauce

Ingredients

1 pound baby bok choy
1 tablespoon grapeseed or canola oil (or other high flashpoint oil)
1 tablespoon minced or grated fresh ginger
2 cloves garlic, minced
1/2 pound top round beef, thinly sliced
3 tablespoons oyster sauce
2 teaspoons fish sauce
1/2 medium red bell pepper, cored and sliced
2 tablespoons sesame seeds

Directions

Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.

Heat a large skillet or wok over medium-high heat. Add the oil, and then add the garlic and ginger. 

Cook for 1-2 minutes, or until soft, and then lay the beef slices flat on the pan. Cook each side for 1 minute or until browned.

Stir in the bok choy and cook for 1 minute, or until the bok choy just starts to wilt.

Stir in the oyster sauce, fish sauce and bell pepper and cook for about 1 minute or until heated through.

Garnish with sesame seeds and serve warm.
Original link:
http://www.foodandwine.com/recipes/bok-choy-stir-fry-with-beef-and-oyster-sauce

One Pot Garlic Parmesan Pasta

On the upside, this was a delicious side dish that used items I had readily available in my pantry (I did have to resort to dried parsley instead of fresh).  Also, my kids loved it.  On the downside, the pasta did all stick together - but that was probably execution rather than directions. It was still delicious and made an excellent accompaniment to some spinach and feta chicken sausage I had on hand.

One Pot Garlic Parmesan Pasta

Ingredients

1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

Directions

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

Original link:
http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/

Stir-Fried Sesame Asparagus

Asparagus is great just about any way you cook it.  Here's a quick and tasty version with an Asian flair.

Stir-Fried Sesame Asparagus

Ingredients

2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons oriental sesame oil
2 large garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds

Directions

Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.


Original link:
http://www.epicurious.com/recipes/food/views/stir-fried-sesame-asparagus-103789

Potato Salad with Green Beans and Salsa Verde

This is an excellent dinner side dish.  Calling it a potato salad is a bit of a misnomer in the traditional sense, since it's served hot and immediately (a little hard to accomplish at your next picnic or potluck).  But that being said, it's definitely worth trying out.

Potato Salad with Green Beans and Salsa Verde

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 large garlic clove, minced
Salt
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 tablespoons unsalted butter
1 1/2 pounds green beans, trimmed
Chive blossoms, for garnish (optional)

Directions

In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.

Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.

Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.

Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.


Original link:http://www.foodandwine.com/recipes/potato-salad-green-beans-and-salsa-verde 

Simple Grilled Salmon Fillets

This isn't so much a new recipe as it is a new way to grill salmon that I tried and I really like.

Simple Grilled Salmon Fillets

Ingredients

Salmon fillets
Canola or vegetable oil (for grill)
Olive oil (for fish)
Pappy's seasoning (or similar seasoning salt)
Lemon

Directions

Prepare a well oiled and well heated grill. Brush the salmon fillets with olive oil. Place on grill skin side up and grill for four minutes.  Flip. Brush with a mixture of Pappy's seasoning, olive oil, and the juice from one lemon.  Grilled for four more minutes. Pull and enjoy.

Oven Baked Pork Chops and Greens

The original link includes details on how to properly bake pork chops, including some ideas for seasonings.  Below is one of my favorite selections.

Oven Baked Pork Chops and Greens

Ingredients

Pork chops (boneless or bone-in)
Desired marinade or seasoning
Greens (such as spinach, kale, or Swiss chard)

Directions

Preheat oven to 425.

Season pork chop to taste (or marinate in advance).

Prep a baking tray by covering it with foil and lightly greasing it with cooking oil or nonstick spray.  Line tray with a thick layer of Swiss chard, kale or other dark green leafy vegetable and place pork chops on top.

Bake the pork for about 15 to 20 minutes.



Original link:
http://www.livestrong.com/article/436705-how-to-make-oven-baked-boneless-pork-chops/ 

Creamy Corn and Shrimp Chowder

I love making soup - and I always make enough to feed an army.  I took this basic corn chowder recipe and made some modifications to my own liking.  

When I add my initial veggie ingredients, I like to add them one at a time and let each saute for a bit before adding the next.  I usually saute one ingredient while I'm chopping the next.

Creamy Corn and Shrimp Chowder

Ingredients

1/4 cup olive oil
2 cloves chopped garlic

1 chopped onion

1 lb chopped carrots
1 chopped green pepper
1 chopped red pepper (or yellow, or orange)
2 tbsp butter

2 tbsp flour
2 lbs frozen corn kernels
4 qts chicken stock
2 lbs potatoes, peeled and diced ½ inch
Pinch cayenne pepper
Pinch dried parsley

1 lb shrimp (51-60 count) peeled

Oil for saute 

Old Bay seasoning

1.5 qt light cream
Salt & black pepper, to taste

Directions

Add the oil to a large stock pot over medium heat.

Add the garlic and saute until fragrant (about 30 seconds).

Add the onion, and saute for 5 minutes.  Repeat with carrots and bell peppers.

Stir in the butter and flour to form a roux, cook for one minute, stirring constantly.

Add the chicken stock while whisking to make sure the mixture stays smooth.

Add the corn, potatoes, cayenne pepper and parsley.

Bring to a low simmer, reduce heat to medium, cover and cook for 15 minutes. Stir occasionally.

Meanwhile, in a separate pan saute shrimp in oil and desired seasoning (such as Old Bay) until pink (about 5 minutes).

Check the potatoes for doneness. Add shrimp and cream.  Salt and pepper to taste. Serve hot.







Original link:
http://eats.macaronikid.com/article/1151019/creamy-corn-chowder