Saturday, April 2, 2011

New Favorites

Having a little more free time lately, I've been able to try some new recipes and I'd like to share a couple of m favorites! First is definitely a keeper since the hubby likes Asian food so much. I substituted the pork with turkey and made my own Sweet Chilli Sauce from scratch. I used this recipe for it.

Original Recipe Yield 6 servings

Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles


  • 12 ounces dry Chinese noodles
  • 3 tablespoons soy sauce
  • 3/4 cup sweet chili sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 3 tablespoons sesame oil
  • 1/2 cup soy sauce
  • 1/2 teaspoon garlic powder
  • 1 (1 pound) pork loin, cut into 2-inch strips
  • 2 tablespoons cooking oil
  • 2 onions, cut into bite-size pieces
  • 1/8 teaspoon crushed red pepper flakes
  • 3 tablespoons sweet chili sauce
  • 3 cups chopped napa cabbage
  • 3/4 cup sliced celery
  • 1 cup sliced carrots
  • 3 red bell peppers, chopped
  • 2 teaspoons cornstarch
  • 1/4 cup cold water
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  2. Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
  3. Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
  4. Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles. 

This second one is probably THE BEST salmon marinade I've ever had! I used olive oil instead of vegetable oil.

Grilled Salmon

  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil
  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. 

Have a lovely weekend! XOXO

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