Monday, July 25, 2011

// roasted spaghetti squash w/herbs //

Spaghetti squash is one of those things that you think is complicated to make, but it's pretty easy...and sooooo yummy! The texture is soft and stringy and the mixture of hazelnuts and herbs in this recipe gives it a little bit of crunch. It just takes about 45 minutes to roast, but other than that it's really quick to prepare once that's done. Looks fancy, too. ^_^

Saturday, July 23, 2011

// grilled Romaine lettuce //

Yeah, yeah, yeah...I know what you may be thinking. Grilled lettuce? How much of a difference would that make? Add some fresh parmesan at the end and you'd be surprised how much better it is. You kinda end up with a smoky, charred taste for the lettuce. Not that hard at all. Saw this recipe and immediately wanted to try it the next time we grilled out. I usually hate lettuce, btw...the only salads I eat are the kind with steak or cheese/fruit in it. So, this makes it a lot more appealing for me.

Saturday, July 16, 2011

// fried honey-mustard wings //

Sorry it's been awhile since my last post. I think the summer heat here in the ATL has been making me a lil irritable and lazy. It just feels like you're walking around in a big broiler outside. Today has got to be the first day where I'm not sweating as soon as I step out of the shower! Anyway, I know I just posted the Korean Fried Chicken wings (KFC) not too long ago, but I wanted to share this simple recipe since they're both similar. In fact, I just used the same recipe from the KFC one for the batter and frying part. I even double-fried the wings, which is the game-changer folks! The only difference is the sauce, which is listed below. Just pair it up with some crisp veggies or salad...or over rice. ^_^

Ingredients for Honey Mustard wing sauce:

1/2 cup honey 
1/4 cup spicy brown mustard
1 tbsp butter


Mix ingredients on medium-high heat until butter is melted and sauce is formed. Drizzle over wings after they've been fried twice.

Friday, July 1, 2011

// sauteed snow pea tips //

snow pea tips

washed and prepped

ingredients needed - didn't put garlic in the pic

in the wok it goes

One of my favorite Asian greens - snow pea tips. Here is how you should prep them. Here's the recipe for the way I make them. Very simple and these ingredients should be a part of your kitchen staple anyhow!

Ingredients (the amounts are more to your liking. I don't really measure when I cook it, but you'll get the hang of it after a few times):
  •  oyster sauce - about 1 TBS  
  • bunch of snow peat tips (i cook a whole bag at a time b/c it simmers down like spinach)
  • sesame oil - about 1 TBS
  • minced garlic - about 1 tsp
  • rice vinegar - a couple of shakes from the bottle (maybe 1 tsp?)
  •  Japanese house spice (optional) - a few shakes from the bottle spread evenly
  1. Add snow pea tips in wok
  2. Add the oil in a circular motion around the snow pea tips so it drips inward
  3. Now add the oyster sauce and rice vinegar
  4. Put the minced garlic in on the left and ride side of the wok for about 10 seconds, then stir everything together
  5. Put a lid on top and turn heat to low-medium for about 2 minutes.
  6. Check to see if everything has simmered down and is well-coated.
  7. Serve with your main meat dish or eat over rice by itself.
  8. Sprinkle the Japanese house seasoning if you prefer