Occasional Cooker’s Sticky, Spicy, Sweet Chicken Wings

See recipe: here

Philly Cheesesteak Sandwich with Garlic Mayo

See Recipe: here

Insalata Caprese

See recipe: here

(Source: )

(Source: 80breakfasts.blogspot.com)

Sesame Chicken Salad

Servings: Prep Time: 30 minutes Cook Time: 30 minutes

ingredients:
4 cups (1 liter) water

4 slices of ginger, 1⁄4 in (6mm) thick

1 medium onion, sliced

3 boneless chicken breasts(1 lb/500g)

4-5 mini cucumbers or 1 English cucumber, unpeeled (or 1 Kirby cucumber, peeled and deseeded)
2 large tomatoes, cut into eighths
6 green onions (scallions), finely chopped
1⁄4 cup (65 ml) sesame oil

Salt and fresh ground pepper, to taste

Vinaigrette
1⁄4 cup (65 ml) light soy sauce
1 tablespoon lemon juice

1 tablespoon rice vinegar

2 teaspoons sugar
1 teaspoon whole pepper- corns, lightly crushed

Directions:

1) To make the Vinaigrette, mix the soy sauce, lemon juice, vinegar, sugar, and peppercorns in a microwave-safe bowl. Heat for one minute and set aside.


2) Bring the water, ginger, and onion to a boil in a medium sized saucepan over medium heat. Lower the heat to a simmer and add the chicken breasts. Cook for 15 minutes.

3) Turn off the heat and let chicken sit in the hot liquid 
for 10 minutes. Remove the chicken from the stock, and when it is cool enough to handle, shred the chicken with your hands. Place the chicken back into the stock in a bowl and refrigerate until you are ready to use.


4) Lightly scrape the skin of the mini or English cucumbers with a paring knife.
5 If using mini cucumbers cut them into 11⁄2 inch (3.75 cm) chunks. If you are using an English or Kirby cucum- ber cut them in half lengthwise, and then into 11⁄2 inch (3.75 cm) chunks.


5) Place a chunk of cucumber under the broad part of
a kitchen knife. With your fist, hit the top of the blade once, and lightly crush the cucumber. Repeat with the remaining pieces.


6) Arrange a layer of the crushed cucumbers around a large serving platter. Remove the cold chicken from the stock and place it down the center of the platter. Surround the chicken with the tomato wedges and top it with green onions.


7) In a stainless steel ladle or small pot, heat the sesame
oil over a low flame until bubbles appear, approximately one minute. Turn off the heat and pour the oil evenly over the green onions and chicken. Strain the Vinaigrette and drizzle it over the chicken and vegetables. Add salt and pepper to taste.

(Source: steamykitchen.com)

Pan Seared Steak Rolls

Ingredients:

8 ounces flank steak (4 inch x 6 inch piece) or 8 thin sliced sirloin (found at Publix)

Marinade
1 tablespoon soy sauce
1 teaspoon vegetable oil
freshly ground pepper

Sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 cloves garlic, thinly sliced
¼ cup canned chicken broth

Filling
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 carrot, cut into 2 inch matchsticks
½ red bell pepper, cut into 2 inch matchsticks
2 ribs celery, sliced thin on diagonal
1 tablespoon soy sauce
1 teaspoon sesame oil
12 chives, cut into 3 inches long
4 ounces enoki mushrooms
2 teaspoons vegetable oil
2 teaspoons butter
¼ teaspoon sesame seeds

Instructions:

Freeze steak for 30 minutes until partially frozen. Slice steak against the grain, on the diagonal, into 8 equally thin pieces. Use a meat mallet to pound each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip this step.

Combine marinade ingredients in a bowl and add meat slices. Let stand 15 minutes to 2 hours.

In a separate bowl, combine sauce ingredients.

To prepare filling, heat a wok or skillet over high heat. When hot, add vegetable oil, swirling to coat the sides. Add garlic and ginger and fry for 20 seconds. Add carrot, bell pepper, celery and stir fry for 1 minute. Add soy sauce, sesame oil and stir. Transfer to bowl and let cool.

To make the beef rolls, lay beef slices out with short side facing you. Equally divide chives, enoki mushrooms and vegetable mixture among the pieces of meat. Roll the beef up, over the filling and secure with toothpick.

Place a large skillet over medium-high heat. Add the vegetable oil and butter, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 1 minute, turn roll. Add sauce to the pan. Cover and simmer over medium heat until beef is just cooked through, 1-2 minutes. Remove toothpick, sprinkle with sesame seeds to serve.

Yields 4 servings

(by Chef Martin Yan)

(Source: steamykitchen.com)

Japanese Furikake French Fries

(Source: foodporn.net)

Bourbon Maple Scallops

mmm… ribs…

See recipe: here

Sausage Jalapeno Poppers

Prep Time:
1 Hr Cook Time:
20 Min Ready In:
1 Hr 20 Min

Original Recipe Yield 60 poppers

Ingredients:
2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno chile peppers
1 pound sliced bacon, cut in half
Directions

Preheat oven to 375 degrees F (190 degrees C).
Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain sausage and place in a medium bowl. Mix with the cream cheese.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

Additional Hints from reviewers:

Reviewed on Oct. 28, 2007 by ASTCLAIR1 
Be sure to use rubber gloves when handling peppers. Also, to reduce the “pepper fumes” in the air, fill your sink with water, float the peppers in the water. Working with a sharp knife and a spoon, slice them in half length wise and use the spoon to scoop out the seeds and veins. Do all of this under the water or you will cough hysterically! I learned this from experience many years ago. I also added about 1/2 cup of shredded sharp cheddar and a few sliced green onions to my cream cheese stuffing mix. Most people were surprised that these were actually very mild and quite tasty without a mouth of fire. I suspose, if you wanted some heat you could leave the veins or add some of the seeds back to your stuffing mix. ENJOY :)
337 users found this review helpful

Reviewed on May 16, 2007 by krash
The reviewer who mentioned brushing the bacon with honey before wrapping the pepper was right on! It adds that background flavor that makes people wonder. Also, added cayenne for some extra heat to the sausage/cream cheese mixture. My peppers were somewhat mild so this punched up the flavor a bit. I used a convection oven to bake the peppers and even that didn’t crisp the bacon as much as I would have liked. Next time I’ll microwave the bacon slightly before I wrap the peppers.
179 users found this review helpful

(Source: allrecipes.com)

fyfatfood:

Grilled BBQ Chicken Pizza (by _Hoot)

French Tartines
Posted on August 20, 2011 by cookinginsens
(http://cookinginsens.wordpress.com/page/2/)
French tartines are basically bread, often toasted, with either sweet or salty toppings. The one that I made tonight for Jade’s light supper consisted of goat cheese mixed with pesto, bacon and brie on sliced peasant bread, toasted in the oven. Sweet/sour cucumber and onion salad did the honors for vegetables. I’m posting this because she was so pleased!

**Looks good to me, wish someone would make me this right now**

I know, I know technically not “food porn”, but it looked so damn delicious!