Grilled Chinese Sweet and Sour Pork Kabobs

If you read my blog you have probably been wondering where I have been, or at least what have I been cooking? Beside my normal Monday through Friday work routine I have spent my summer laying by the pool, going to the beach and cooking the simplest dinners possible!

This kabob recipe comes from Coastal Living magazine. Not the first place one would think of to find great recipes but in every issue there is a full menu for a beach inspired meal. These kabobs are a great way to use some of the fresh peppers and onions I have been getting from my CSA and grill a simple yet fulfilling meal.

Recipe courtesy of Coastal Living Magazine

Serves 6

Kabobs
18 wooden skewers (soaked in water for at least 30 minutes)
1 large can pineapple chunks in juice, drained
2 Tbsp soy sauce
2 Tbsp Sake (rice wine)
1.5 Tbsp fresh grated ginger
1 tsp sesame oil
1 tsp sugar
2 lbs. pork loin, cut into 1.5 inch cubes
2 green bell peppers, cut into 1.5 inch pieces (I used Poblanos for some spice)
1 red bell pepper, cut into 1.5 inch pieces
1 red onion, cut into 1.5 inch pieces

Sweet and Sour Sauce
1/2 cup ketchup
1/2 cup rice vinegar
1/2 cup pineapple puree
2 tsp Worcestershire sauce
1/2 cup packed brown sugar
2 tsp cornstarch

Place 1 cup of the pineapple chunks in a blender with 1 tablespoon water and puree. Combine 3 tablespoons pineapple puree with soy sauce and next four kabob ingredients in a large bowl. (Save remaining puree for Sweet and Sour Sauce.) Add pork and marinade for 1 hour.

Prepare Sweet and Sour Sauce by stirring together first five ingredients in a medium saucepan over medium heat. Combine cornstarch and 1 tablespoon warm water; whisk into ketchup mixture. Bring to a boil; boil 1 minute.

Remove meat from marinade, discarding marinade. Thread pork onto skewers, alternating with peppers, onion and remaining pineapple.

Grill kabobs on greased grill rack over medium heat for 5 minutes. Brush kabobs with Sweet and Sour Sauce, and grill 5 minutes or until done. Plate over brown rice and serve remaining sauce on side.

Pineapple Jerk Chicken and Rice

Besides the turquoise waters, white sand beaches and friendly locals one of the best things about Jamaica is their famous jerk seasoning. Jerk seasoning is a combination that includes super spicy scotch bonnet peppers, allspice, cinnamon and garlic as well as other herbs and spices. We were married in Negril, Jamaica in 2008 and look forward to returning every year and sampling the best local foods including jerk pork and chicken dishes. When I saw this recipe I could not wait to make it for us.

Fresh pineapple was not in season when I made this recipe so I used chunks canned in juice instead which worked perfectly. You can also adjust how spicy you like it by leaving the seeds in the jalapeno. I opted for extra spicy!

Adapted from Everyday With Rachel Ray magazine April 2010 issue

Serves 4

2 cups brown rice
2 cups low sodium chicken broth
1/4 cup extra virgin olive oil
1 onion, chopped
1 jalapeno pepper, finely chopped
1 1/2 pounds boneless, skinless chicken breast cut into 1 inch pieces
salt and pepper
1 large can Dole pineapple chunks in juice, drained
1/2 cup Lawry's island jerk marinade
1 15oz can black beans rinsed
1/2 cup chopped, fresh cilantro

In a large pot brown rice over medium-high heat in a small amount of oil. Add 2 cups low sodium chicken broth, stir and return to boil. Cover, reduce heat to low and cook for 45 minutes. Do not lift the lid!

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeno and cook until onion is browned, transfer to a bowl.

Add the remaining 2 tablespoons of olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5-7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over rice.

Shrimp Fra Diavolo

My husband and I don't eat very much seafood, neither of us cares for fish besides sushi and he has some shellfish allergies. Shrimp is one form of fish we can both enjoy. A couple times a year we head to Vincent's Clam Bar in Queens, NY to enjoy their very, very spicy version of Shrimp Fra Diavolo. This Valentines Day I decided to make this dish myself using fresh shrimp from our local seafood store.

This recipe was very easy and I wanted to serve it over linguine so I added additional crushed tomatoes to the sauce. Feel free to adjust the spice to your own tastes.

Adapted from Giada De Laurentiis

Serves 4

1 pound large shrimp peeled and deveined
1 tsp salt
2 tsp dried crushed red pepper flakes
3 Tbsp olive oil +
1 medium onion sliced thin
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can crushed tomatoes
1 cup dry white wine
3 garlic cloves chopped fine
2 Tbsp Italian seasoning
1 pound whole wheat linguine

Cook linguine per package directions. In a bowl, toss shrimp with salt and the red pepper flakes. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 or 2 minutes. Transfer shrimp to a plate and set aside.

Add the onion to the same skillet with 1 to 2 teaspoons of olive oil if needed, and saute until translucent. Add the diced and crushed tomatoes with their juices, wine, garlic and Italian seasoning. Simmer until the sauce thickens slightly about 10 minutes.

Return the shrimp and any accumulated juices to the tomato mixture, toss to coat and cook for about 1 minute. Add the cooked linguine and toss the the entire mixture to distribute evenly. Plate and serve.

Chicken Lettuce Wraps

I am a big fan of the South Beach Diet way of eating. I know simple carbs are my weakness and am always on the look out for dishes that really satisfy me without the carbs. In recent years I have seen different versions of lettuce wraps on more and more menus. PF Chang's are my personal favorite and this recipe is based theirs. It appears on the menu as an appetizer but my husband and I really enjoy this a meal.

Adapted from P.F. Chang's Soothing Chicken Lettuce Wraps

Serves 2 dinner portions

1 head iceberg lettuce
8 fresh mushrooms, minced
1 tsp cornstarch
2 tsp rice wine
2 tsp water
salt and pepper
1.5 pounds ground chicken
5 Tbsp oil
1 tsp fresh grated ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies
1 (8oz) can bamboo shoots, minced
1 (8oz) can water chestnuts, minced
1/4 cup chopped unsalted peanuts

Cooking Sauce
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp rice wine
2 Tbsp oyster sauce
2 Tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

Mix all ingredients for cooking sauce in a bowl and set aside.

In a medium bowl, combine cornstarch, rice wine, soy sauce, salt, pepper, and chicken. Stir to coat thoroughly. Stir in 1 tsp oil and let sit 15 minutes to marinade.

Heat wok over medium high heat. Add 3 Tbsp oil, then add marinated chicken and stir fry for 3-4 minutes remove from pan and set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies and onion; stir fry about 1 minute. Add mushrooms, bamboo shoots and water chestnuts; stir fry additional 2 minutes.

Return chicken to wok. Add mixed cooking sauce and peanuts. Cook until thickened and hot.

Spoon into lettuce leaf and roll.

Vodka Sauce

Vodka sauce is not something I ate growing up. As a young adult I tasted it a few times in a restaurant and thought it was okay but there were other sauce I liked better. Then my mom made this recipe at home and I was hooked. I make this pretty often and my husband says this is the only vodka sauce he likes.

Adapted from Giada De Laurentiis

Serves 6

1 quart homemade tomato sauce
1 cup vodka
1/2 cup Mascarpone cheese at room temperature
1/2 cup grated Parmesan cheese
1 pound tube pasta (I used Gemelli)

Simmer tomato sauce and vodka in a heavy skillet over low heat until it reduces by about 1/4, stirring, about 20 minutes. Stir in the Mascarpone cheese. Simmer over low heat until cheese is melted and sauce is heated through. Stir in Parmesan cheese until melted and well blended.

Cook pasta according to package direction until al dente, stirring occasionally. Drain pasta and transfer to pan with sauce, toss to coat. Serve topped with additional Parmesan cheese.

Asian Dinner Dessert: Pumpkin Wontons

Adapted from Healthy Eats Blog

Yields 20 wontons

1 cup canned pumpkin
2 Tbsp maple syrup
3 Tbsp brown sugar
1 tsp pumpkin pie spice
20 refrigerated wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting
Nonstick cooking spray
Vanilla ice cream

Preheat your oven to 400 degrees. In a medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice. Place a wonton wrapper flat on work surface. Keep the rest of the wontons covered in a moistened towel while you work. Spoon one tablespoon of filling into the center of wonton. Moisten edges of the wonton with water and fold in half to form a triangle. Press the edges to seal. Repeat with remaining wontons.

Lightly coat both sides of the wontons with nonstick cooking spray. Arrange filled wontons on a baking sheet. Sprinkle each with cinnamon and sugar. Bake until golden, about 16 minutes. Flip each wonton and bake 2 more minutes. Serve wontons warm with vanilla ice cream.

Asian Dinner Side Dish: Veggie Fried Rice

Adapted from Williams-Sonoma Food Made Fast Asian

Serves 4

1/4 cup soy sauce
1 1/2 Tbsp rice vinegar
1 tsp Asian sesame oil
1/2 tsp sugar
pepper
2 Tbsp corn oil
1 Tbsp minced ginger
3 garlic cloves, minced
3 green onions, thinly sliced
4 cups steamed brown rice, warm
2 eggs, beaten
1/2 cup diced celery
1/2 cup diced carrots
1 cup frozen peas

In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, and a pinch of pepper and stir to dissolve the sugar.

Heat the wok over high heat until very hot and add the corn oil. Add the ginger, garlic, and green onions and stir-fry for about 5 seconds until fragrant. Add the rice and continue to stir-fry until the rice is hot, about 5 minutes. Create a small well in the middle of the rice, exposing the bottom of the wok. Add the eggs to the well and immediately stir-fry to incorporate them into the rice. Once the eggs are cooked through, add the celery, carrots, peas and sauce and stir-fry until well combined and heated through, 2-3 minutes. Transfer to bowl and serve.

Asian Dinner Main Course: Cashew Chicken

Adapted from Williams-Sonoma Food Made Fast Asian

Serves 4

3 Tbsp soy sauce
1 Tbsp rice wine
2 tsp grated ginger
1 pound boneless, skinless chicken breast cut into bite sized pieces
1 tsp Worcestershire sauce
1 tsp Asian sesame oil
1/2 tsp sugar
1/4 tsp cornstarch
3 Tbsp corn oil
2 green onions, chopped
1 cup roasted cashews
1 fresh Asian hot pepper, chopped

In a large bowl, stir together 2 tablespoons of soy sauce, the wine, and the ginger. Stir in the chicken to coat evenly and set aside for at least 15 minutes.

In a small bowl, combine 2 tablespoons water, the remaining 1 tablespoon soy sauce, and the Worcestershire sauce, sesame oil, sugar, and cornstarch and stir to dissolve the sugar and cornstarch. Set aside.

Heat wok over high heat until very hot and add 2 tablespoons of the corn oil. Remove the chicken from the marinade, draining well, and discard the marinade. Add the chicken to wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl. Return the pan to medium heat and add the remaining 1 tablespoon corn oil. Add the green onions and stir-fry for about 10 seconds until fragrant. Return the chicken to the pan and add the cashews and pepper. Give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, 1-2 minutes.

Asian Dinner Appetizer: Vegetarian Spring Rolls

This past weekend we had my husband's cousin and his girlfriend out to visit and I made an Asian feast for us. For an appetizer I chose Vegetarian Spring Rolls, followed by a main course of Cashew Chicken and Veggie Fried Rice, and for dessert festive Pumpkin Won tons.

Adapted from Stir Frys cookbook by Lansdowne Publishing Pty Ltd.

Yields 18 Spring Rolls

2 oz rice vermicelli
2 Tbsp vegetable oil
1 onion finely chopped
2 cloves garlic, chopped
2 Tbsp peeled and grated fresh ginger
2 cups shredded green cabbage
2 carrots, peeled and grated
4 fresh mushrooms, chopped
1 tsp coriander
1 cup fresh bean sprouts
2 tsp fish sauce
2 tsp cornstarch mixed with 2 Tbsp water
18 refrigerated egg roll wrappers
vegetable oil for deep-frying
Thai chili sauce for dipping

Soak noodles in boiling water for 10 minutes. Drain and roughly chop into short lengths. In a wok over medium-high heat, warm 2 tablespoons oil. Add onion, garlic and ginger and cook until softened, about 2 minutes. Add cabbage and stir-fry until softened, 1-2 minutes. Remove from heat and stir in carrots, coriander, bean sprouts, mushrooms, noodles and fish sauce. Mix well and cool completely.

Place a egg roll wrapper on work surface and cover others with a damp kitchen towel to prevent them from drying out. Using your fingers, wet edges with cornstarch and water mixture. Place 1 heaping tablespoon of filling in the middle of wrapper. Roll up diagonally, tucking in edges. Seal edge with cornstarch and water mixture. Repeat with remaining wrappers.

Ina wok, heat oil to 375 degrees on a deep frying thermometer. Working in batches, add rolls and fry until golden, 1-2 minutes. Using a stainless steel strainer or slotted spoon, remove from wok and drain on paper towels. Serve warm with chili sauce.

Chicken Tortilla Casserole

Mexican is my favorite ethnic food and this is sure to be the first of many recipes I post with a Mexican flare. This easy to prepare casserole is cheesy and satisfying with a nice kick from the green chilies.

Adapted from Taste of Home Casseroles, Slow Cookers, and Soups

Makes 4-6 Servings

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed, cooked chicken breast
10 flour tortillas (6 inch)
1 (10 3/4 oz) can condensed cream of chicken soup, undiluted
1 (4 oz) can chopped green chilies
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
1/2 teaspoon pepper
1 cup salsa

In a saucepan, bring broth, onion and celery to a boil. Reduce heat; cover and simmer for 7 minutes until veggies are tender. Pour broth mixture in a bowl and add the chicken, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup jack cheese and pepper. Mix well. Spoon a thin layer of mix over bottom of a greased 11 x 7 x 2 inch baking dish. Then fill each tortilla with a spoonful of mixture and roll up. Place rolled tortillas in a single layer in baking dish. Top with salsa and remaining cheeses. Bake uncovered, at 350 degrees for 35 minutes until heated through.

Pasta Piselli

Italian-American kids are not allowed to eat Spaghetti-Os. If you have a parent or grandparent from Italy you know exactly what I'm talking about. Pasta does not come in can! This is what my husband would get as a kid if he asked for Spaghetti-Os

Both my husband and I come from Italian heritage and we have many wonderful recipes for family favorites. This recipe is his Grandma Jenny's for spaghetti and peas. I had a rough recipe from her and he was able to fill in the missing pieces. According to him mine tasted exactly as he remembered hers.

From Grandma Jenny

Serves 4

Olive oil
2 small cans of tomato sauce (if using homemade be sure it is pureed to get the smooth texture)
1/2 medium onion, diced fine
2 large stalks celery, diced fine
2 garlic cloves, minced
1 box frozen peas
1 lb whole wheat thin spaghetti, broken in half

Coat the bottom of a sauce pan with olive oil, brown onion over medium-high heat. Add celery, garlic, and 2 cans of sauce. Cook for 1 hour on medium-low heat. Meanwhile cook broken spaghetti to al dente and drain. Add peas to sauce and cook 5-10 minutes. Add pasta to sauce and heat through. Serve sprinkled with fresh grated Parmesan cheese.

Down Island Burgers

Most people I know think of burgers as a summer food, cooked outside on the grill at backyard get gatherings. My husband and I enjoy burgers all year long. Since cooking outside on a charcoal grill year round in New Jersey isn't always possible I adapted and make burgers on a non-stick grill pan. This recipe actually worked much better in a grill pan because pork is drier than beef and tends to fall apart on grill grates.

My husband picked this recipe to try from the Build a Better Burger book. We purchased this book a couple years ago and have made many recipes out of it, each more unique than first. These recipes come from Sutter Home's Annual Search for America's Best Burgers contest. The Down Island Burger blends exotic spices with ground pork and tops it off with a fresh mango mayo.

Adapted from Build a Better Burger by James McNair

Makes 4 burgers

Mango Mayo
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice

Combine mayo, mango, and lime juice in food processor and blend until smooth. Place mayo mixture in refrigerator.

Patties
1 1/2 pounds ground pork
2 tablespoons wine
2 tablespoons Tabasco Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons fresh, minced ginger
3 teaspoons curry powder
1 teaspoon of salt

4 half inch thick sweet onion slices
4 ciabatta sandwich rolls, split
romaine lettuce leaves

Heat grill or grill pan to medium high and brush with oil to prevent sticking. Combine pork, wine, Tabasco, panko, garlic, ginger, curry powder, and salt in a medium bowl. Try not to handle meat mix to much. Divide mix into 4 equal patties. Place patties on hot grill, cover and cook, turning only once. About 8 minutes per side. Make sure burgers are cooked fully through, as they are pork not beef. They will be a little crumbly so be careful flipping them.

While the patties are cooking, place onions on grill pan and cook until golden and still slightly crisp about 2-3 minutes per side. Before burgers are done cooking place rolls, cut side down on grill pan to lightly toast.

To assemble burgers, slather each side of the toasted roll with the mango mayo. Place a patty on bottom half of roll, grilled onions on top, and stack on lettuce. Add roll tops and serve.