Recipe: Taiwanese-style Three Cup Chicken or Pork

I’m a fan of cooking shows, especially the globe trotting kind. While he’s no Andrew Zimmern (whose Bizarre Food series I absolutely enjoy), I recently digested Ainsley Harriott’s street food series “Eat the Streets” on Netflix and was excited to try out some ideas I gleaned from the show.

One of them is a strangely familiar dish, bearing passing resemblance to Filipino adobo chicken…in which chicken parts are braised in a soy sauce base.

Three Cup Chicken/Pork is an easy poultry dish made herby with garlic, ginger and basil. As the meat braises in a spicy-salty-sweet sauce, the basil really gives this dish the perfect finish.

I found pre-cut drumsticks at my local 99 Ranch grocery, but you can chop your own or substitute chicken thighs. I’ve also cooked this with pork belly–which is especially divine.

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Recipe: Garlic Parmesan Shredded Chicken with Shiitake and Mukimame

What to do with leftover rotisserie chicken? I needed something quick and easy to fix, while utilizing a package of shiitake mushrooms that were languishing in my fridge. Good thing I still had a bag of frozen mukimame ready to go. And I really was looking forward to using the garlic parmesan olive oil I picked up at Scarborough Faire.

  • 16oz frozen mukimame
  • 12oz roasted or rotisserie chicken, meat and skin, shredded
  • 11.5 oz sliced​ shiitake mushrooms
  • 3oz raw garlic, chopped, minced
  • 1 tablespoon garlic powder
  • .25 tsp sea salt
  • 1oz extra virgin olive oil
  • 1oz Garlic Festival Garlic and Parmesan infused olive oi

Recipe: Lamb Meatballs in Pumpkin Marinara

I had leftover pumpkin from my blondie recipe so I had to find a creative use for it. A coworker previously mentioned adding pumpkin to spaghetti sauce for extra fiber, and it sounded like a great idea. The natural sweetness of the pumpkin will take the edge off the acidity, while adding a little volume to the sauce.

This recipe provided an opportunity for me to clear out some fridge space as well. We had ample leftovers of bbq sauce and spaghetti sauce that needed to be used. About the only thing that I needed to purchase was the ground protein and the cheese; I stocked everything else in my pantry.

You’ll also notice that these meatballs are grain-free…no breadcrumbs. In the cooking instructions, I explain how to keep the meatballs together while it slow cooks. It does take an extra cooking step, but the results are worth it!

  • 8 oz(s), Canned Pumpkin
  • 4 fluid ounce, Bbq Sauce
  • 8 fluid ounce, chunky garden (tomato, onion &

Recipe: Slow Cooker Jalapeno Chili

This slow cooked chili ambushed many at a workplace potluck lunch with its heat. The secret is leaving the seeds intact on 1 or 2 jalapeno peppers. Cumin powder lends a distinctive aroma to the chili. Additional heat furnished by chili powder, red pepper and a dash ghost pepper chili added to meat while browning in a pan.

  • 8 oz, Angus Ground Beef Chuck 80%/ 20%
  • 8 oz., Ground Lamb
  • 8 oz, Ground Pork – Fixed
  • 9 oz(s), Onions, raw
  • 56.00 g, Garlic, raw
  • 4.50 oz(s), Peppers, jalapeno, raw
  • 6oz can (10 tbsp ea.), Tomato Paste
  • 14.5oz can (1 4/5 cups ea.), Fire Roasted Diced Garlic Tomato
  • 6 fluid ounce, Water – Municipal
  • 1 tbsp, Spices, chili powder
  • 2 tbsp, Spices, cumin seed
  • 2 tbsp, Spices, paprika
  • 1 tbsp, Spices, cinnamon, ground
  • 0.50 tbsp, Spices, pepper, black
  • 1 tsp, Spices, pepper, red or cayenne
  • 8 oz, Fresh Lean Ground Turkey With

Recipe: Gluten Free Garlicky Anchovy Penne Pasta

Anchovies. It’s a fish that doesn’t garner much affection. I suspect most people just can’t handle the strong flavor and/or odors that arise from preserving and curing the fish. It’s the basis of fish sauce found in most Asian markets–which depending on your tastes, will either be fantastically savory or revoltingly pungent. It’s also used widely in other condiments such as Worcestershire sauce and Caesar dressing. In Filipino cuisine, it is used for some bagoong (shrimp or fish paste) recipes as well as prepared fried or dried. The saltier the better!

In Western preparations, I’ve mostly encountered anchovies used very sparingly as pizza topping or salad dressing. But I’ve found anchovies most irresistible in a Sicilian pasta recipe.

I was all set to boil some mozzarella gnocchi last night when I realized that the gooey cheese paste that result

Recipe: Chili Garlic Mukimame with Crab and Salmon

Oh, mukimame…how I love thee. You’re the soybean of my dreams, unfettered and free. (Why is it that edamame removed from husks are referred to as “shelled” while imprisoned they are “unshelled”? Seems backward to me.) While I was shopping at the grocery for a low-fat meat ingredient to go with soybeans, I recalled an…

Recipe: Adobo Turkey Tails

Turkey tails! I spotted these in the frozen meat section of my local grocery store. Since I’m a big fan of tails, I thought I would do something with these tails. Originally I thought of smoking or frying them, but I stumbled on an idea on the internet that sounded really great. Adobo turkey tails!…

Basil Garlic Mayonnaise

It’s been awhile since I posted a recipe for anything, so to get rolling on this, I’m starting with something easy. Something about growing your own herbs in your own backyard makes for truly delightful home cooking. Basil has been the easiest to grow in our Texas climate, and I have 3 varieties of them…

Deluxe Linguine in Garlic Clam Sauce

Made one of the best linguine dishes I’ve ever made last night. The smell of garlic and butter perfumed the entire house–and the food tasted fabulous. Luckily for us, I only made 12 ounces of pasta or the fiance and I would have gorged ourselves past full. 30-40 garlic cloves, chopped 1/4-1/3 cup butter 1/4…