Savory, saucy, and satisfying! What’s not to love?! This Creamy Mushroom Chicken is inspired by a Samoan dish and doesn’t skimp on comfort or richness.
It’s a flavorful, 1-pot meal that’s elegant enough for hosting but easy enough for weeknight dinners…
Savory, saucy, and satisfying! What’s not to love?! This Creamy Mushroom Chicken is inspired by a Samoan dish and doesn’t skimp on comfort or richness.
It’s a flavorful, 1-pot meal that’s elegant enough for hosting but easy enough for weeknight dinners. Serve with veggies and rice (or coconut rice!) and it’s meal prep perfection. Let us show you how it’s done!
This easy, 1-pot recipe begins with sautéing onion, mushrooms, garlic, and ginger for a flavorful base.
Rice is always the right answer. It’s the perfect base for countless dishes, and this Instant Pot Coconut Rice is the quickest and easiest way to take your everyday rice to the next level!
It’s fluffy, subtly sweet, and perfectly coconutty. And t…
Rice is always the right answer. It’s the perfect base for countless dishes, and this Instant Pot Coconut Rice is the quickest and easiest way to take your everyday rice to the next level!
It’s fluffy, subtly sweet, and perfectly coconutty. And the flavors pair beautifully with entrées like Samoan chicken (recipe coming soon!), Massaman Curry, and Thai Yellow Coconut Curry. The best part?
For those nights when you want a nourishing meal with minimal clean up, sheet pan dinners are a dream. This 10-ingredient version features perfectly cooked salmon, eggplant, and broccolini tossed in a gingery miso glaze. Swoon!
It’s a flavorful, quick …
For those nights when you want a nourishing meal with minimal clean up, sheet pan dinners are a dream. This 10-ingredient version features perfectly cooked salmon, eggplant, and broccolini tossed in a gingery miso glaze. Swoon!
It’s a flavorful, quick & easy, satisfying meal, especially when paired with your choice of grains. Let us show you how it’s done!
The trick to perfectly cooked veggies and salmon on 1 pan?
We love everything about this Sesame Ginger Dressing. It’s slightly sweet, salty, tangy. Not only does it make a fantastic dressing for salads, but we love using it as a marinade or sauce. Our recipe takes minutes to whip up and is literally bursting with flavor. It’s one of our favorite dressings ever, and promise you’ll fall in love too! How to Make Sesame Ginger Dressing Combine all dressing ingredients into a liquid measuring cup….
We love everything about this Sesame Ginger Dressing. It’s slightly sweet, salty, tangy. Not only does it make a fantastic dressing for salads, but we love using it as a marinade or sauce. Our recipe takes minutes to whip up and is literally bursting with flavor. It’s one of our favorite dressings ever, and promise you’ll fall in love too!
How to Make Sesame Ginger Dressing
Combine all dressing ingredients into a liquid measuring cup.
Whisk together until completely combined.
Storing Instructions
Our sesame ginger dressing can be stored in an airtight bottle or airtight jar, in the refrigerator, for up to 2 weeks.
We don’t recommend storing the dressing for over 2 weeks. This ensures best quality since we use fresh ingredients such as ginger and garlic.
Other Uses for Our Sesame Ginger Dressing
We love that our dressing doubles as a marinade and triples as a sauce!
Marinade
Use it to marinade proteins such as:
chicken (for up to 48 hours for dark meat and up to 24 hours for white meat)
fish (for up to 12 hours)
shrimp (for up to 12 hours).
Sauce
Our dressing can also be used as a fantastic sauce for stir-fry recipes! Just drizzle some into the end of stir-frying lean proteins and vegetables for a tangy flavor kick everyone will love!
More Easy Dressing and Vinaigrette Recipes You Will Love
The most delicious Sesame Ginger Dressing that can also be used as a simple marinade for proteins like chicken, fish and shrimp. It's so easy to whip up and will last for weeks in the refrigerator!
Combine all dressing ingredients into a liquid measuring cup.
Whisk together until completely combined.
Notes
Storing InstructionsOur sesame ginger dressing can be stored in an airtight bottle or airtight jar, in the refrigerator, for up to 2 weeks.We don’t recommend storing the dressing for over 2 weeks. This ensures best quality since we use fresh ingredients such as ginger and garlic.Other Uses for Our Sesame Ginger DressingUse it to marinade proteins such as:
chicken (for up to 48 hours for dark meat and up to 24 hours for white meat)
fish (for up to 12 hours)
shrimp (for up to 12 hours).
Use it as a sauce:Our dressing can also be used as a fantastic sauce for stir-fry recipes! Just drizzle some into the end of stir-frying lean proteins and vegetables for a tangy flavor kick everyone will love!
Creamy, dreamy, 10-ingredient vegan caramelized onion dip that’s FULL of flavor?! It’s here! One taste and we were blown away by this super savory, naturally sweet dip!
Made with silken tofu, it’s creamy and protein-packed, but even tofu skeptics will …
Creamy, dreamy, 10-ingredient vegan caramelized onion dip that’s FULL of flavor?! It’s here! One taste and we were blown away by this super savory, naturally sweet dip!
Made with silken tofu, it’s creamy and protein-packed, but even tofu skeptics will be going back for more. It’s delightful with pita bread, veggies, chips, or crackers, or on charcuterie boards. Let’s make this easy appetizer!
How to make vegan caramelized onion dip
It wouldn’t be caramelized onion dip without the caramelized onions!
I love these Gochujang Noodles SO much! They’re creamy, spicy with a touch of umami goodness. They also only take 20 minutes to throw together, which is a huge plus and makes them a fantastic quick and easy weeknight dinner. What is Gochujang? Gochujang is a fermented Korean chili paste that is spicy and savory with a touch of sweetness. It’s made from gochugaru (Korean chili powder), sweet glutinous rice, meju powder, and salt. Some…
I love these Gochujang Noodles SO much! They’re creamy, spicy with a touch of umami goodness. They also only take 20 minutes to throw together, which is a huge plus and makes them a fantastic quick and easy weeknight dinner.
What is Gochujang?
Gochujang is a fermented Korean chili paste that is spicy and savory with a touch of sweetness. It’s made from gochugaru (Korean chili powder), sweet glutinous rice, meju powder, and salt. Some variations also contain sweeteners (like brown rice syrup, malt syrup or corn syrup).
How to Find the Best Quality Gochujang?
It’s best to look at the ingredients for quality with the best gochujang’s main ingredients consisting of gochugaru, rice, meju powder, and salt. As mentioned above, some brands contians sweeteners and if you can only find ones that do, you want to try to find ones that contain grain syrups and steer away from ones containing corn syrup or other artificial sweeteners.
I like to buy gochujangs that are made in Korean and one of my favorite brands is Gusdam because it’s made as closely to the traditional way of making gochujang.
Another brand I love and buy often is Sempio brand. Not only is this brand widely available in the states and pretty affordable, they use natural ingredients. The only downside for me is there use of corn syrup. I prefer grain syrups or malt syrup to corn syrup for a more subtly sweet and pleasant flavor.
Finally Chung Jung One Hot Pepper Paste is another widely available, affordable brand I really enjoy using. Their gochujang uses brown rice instead of white rice, giving their paste a distinct nuttiness to it.
How to Make Gochujang Noodles
Ingredients
Process
Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt to the water followed by pasta. Boil pasta for 6 to 8 minutes until al dente (or desired doneness). Drain pasta, reserving 1/4 cup pasta water.
Place a large pan over medium heat and melt butter. Add shallot and garlic and sauté for 2 to 3 minutes.
Stir gochujang into shallot and garlic mixture and toast for about 1 minute, until chili paste deepens in color.
Stir in reserved pasta water until mixture is smooth and bring to a simmer.
Stir in heavy cream and simmer for 1 minute.
Add grated Parmesan and continue to simmer until sauce slightly thickens.
Toss pasta into sauce until evenly coated.
Divide gochugang noodles into bowls and top each with more grated Parmesan and Furikake.
Variations
Try switching up the noodles/pasta you use. I like to use fusilli for our gochujang noodles when we have it on hand as well as wheat based egg noodles.
Trying using tube shaped rice cakes, like the ones used for tteok-bboki! The chewy rice cakes taste delicious swimming in the creamy and spicy sauce!
Add an extra tablespoon of gochujang or a couple teaspoons of gochugaru for an even bigger spicy kick. Alternatively half the gochujang for a more milk flavor.
Toss in some sautéed shrimp or shredded chicken for some added protein.
Stir some spinach, sautéed mushrooms or blanched broccoli florets to bulk the gochujang noodles up with some veg!
The most creamy and delicious Gochujang Noodles you'll ever taste, made in just 20 minutes! This quick and easy recipe has a rich, creamy and spicy sauce that is so tasty! We toss our sauce together with bucatini, but you can also use udon noodles! This is the perfect weeknight recipe that you can whip up in no time!
Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt to the water followed by pasta.
Boil pasta for 6 to 8 minutes until al dente (or desired doneness). Drain pasta, reserving 1/4 cup pasta water.
Place a large pan over medium heat and melt butter. Add shallot and garlic and sauté for 2 to 3 minutes.
Stir gochujang into shallot and garlic mixture and toast for about 1 minute, until chili paste deepens in color.
Stir in reserved pasta water until mixture is smooth and bring to a simmer. Stir in heavy cream and simmer for 1 minute. Add grated Parmesan and continue to simmer until sauce slightly thickens.
Toss pasta into sauce until evenly coated.
Divide pasta into bowls and top each with more grated Parmesan and Furikake.
Video
Notes
**Nutrition facts are based on the use of bucatini**Variations
Try switching up the noodles/pasta you use. I like to use fusilli for our gochujang noodles when we have it on hand as well as wheat based egg noodles.
Trying using tube shaped rice cakes, like the ones used for tteok-bboki! The chewy rice cakes taste delicious swimming in the creamy and spicy sauce!
Add an extra tablespoon of gochujang or a couple teaspoons of gochugaru for an even bigger spicy kick. Alternatively half the gochujang for a more milk flavor.
Toss in some sautéed shrimp or shredded chicken for some added protein.
Stir some spinach, sautéed mushrooms or blanched broccoli florets to bulk the gochujang noodles up with some veg!
I grew up eating Pork Katsu all the time because it was one of my aunt’s specialties and she often made it when we would go over to her house. She usually made hers a la carte over a bed of finely shredded lettuce with a bowl of rice on the side. I loved it! It was always so perfectly crispy, but not greasy and very juicy in the center. Our version today is a…
I grew up eating Pork Katsu all the time because it was one of my aunt’s specialties and she often made it when we would go over to her house. She usually made hers a la carte over a bed of finely shredded lettuce with a bowl of rice on the side. I loved it! It was always so perfectly crispy, but not greasy and very juicy in the center.
Our version today is a recipe for pork katsu sandwich! I love the crispy exterior of the katsu against the soft milk bread. It’s such a simple sandwich, but every works so well together. The crispy and juicy pork, the pillowy soft milk bread, the finely shredded cabbage for added crunch and freshness, the thin spread of mayo for creamy balance, along with the tangy katsu sauce – delicious!
What is Pork Katsu?
Katsu itself consists of a thin piece of protein breaded in Japanese breadcrumbs (called panko), fried until super crisp, then cut into thin strips, and served with a tangy sauce.
In our version we use pork, but also chicken is also very popular to use for katsu. We’ve also made our pork katsu into a sandwich, which is another very popular way to serve it!
How to Make a Pork Katsu Sandwich
Process
Season each pork chop generously with salt and pepper, on both sides.
Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
Next, dip each pork chop in the beaten egg until fully coated.
Then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating. Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through. Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage. Place a fried pork over each pile of cabbage and drizzle with katsu sauce. Top with remaining slices of bread.Gently press down on the sandwiches while slicing each in half and serve.
Tips for Making the BEST Pork Katsu Recipe
Place the coated cutlets in the refrigerator for 30 minutes. This will really help the breading to adhere to the chops and prevent it from sliding off.
Allow the fried katsu to drain on a baking sheet lined with a cooling rack instead of paper towels. I prefer using this method because it still allows for any excess oil to drain, but ensures your katsu won’t get soggy from sitting against paper towels.
Don’t try to replace the panko with all Italian breadcrumbs. Part of the greatness of pork katsu is the extra crisp exterior, which can only be achieved with panko breadcrumbs.
Although you don’t have to add any Italian breadcrumbs we love using it in combination with the panko, in our pork katsu sandwich, bc the fine granules of Italian breadcrumbs help to absorb some of the moisture, which equals a very crisp coating!
Air Fryer Pork Katsu Instructions
We love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.
To make the pork katsu in the air fryer, follow the same breaded and refrigerating instructions, but instead set your air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the katsu with cooking spray. Air fry for about 15-18 minutes, flipping halfway through cooking.
Freezing Instructions
I love making some of these ahead of time and freezing them, so whenever the craving strikes I can just fry or air fry one up. I don’t really recommend cooking them ahead of time, just taking them through the breading steps.
Once the chops are breaded, place them onto a parchment lined baking sheet and freeze until frozen solid, 1-2 hours. Once the chips are frozen, transfer them to a freezer safe resealable bag and freeze for up to 3 months.
When ready to use follow the same frying the air frying instructions, but increase the cooking times by about 1 to 2 minutes.
A simple and delicious Pork Katsu Recipe with the crispiest and juiciest pork! We turned our pork katsu into simple sandwiches that are great for on the go and will satisfy even the pickiest tastebuds!
4slicessoft, milk bread, crusts removedsoft, white bread is fine
1/2cupkatsu sauce
1/4cupmayonnaise
1cupvery finely shredded green cabbage
Instructions
Fill a pot, with tall sides, with about 1 ½” oil and preheat to 325˚F.
Season each pork chop generously with salt and pepper, on both sides.
Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
Next, dip each pork chop in the beaten egg until fully coated, then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating.
Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes. (this step is optional, but will help the coating stay on the pork chops).
Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through.
Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage.
Place a fried pork over each pile of cabbage and drizzle with katsu sauce. Top with remaining slices of bread.
Gently press down on the sandwiches while slicing each in half and serve.
Notes
Air Fryer Pork Katsu InstructionsWe love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.To make the pork katsu in the air fryer, follow the same breaded and refrigerating instructions, but instead set your air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the katsu with cooking spray. Air fry for about 15-18 minutes, flipping halfway through cooking.
Yaki udon is one of my favorite weeknight meals to make. Not only is it quick and easy to make, but it’s delicious and can be make a million different ways. We’ve made our version today with lots of vegetables, but it can be made with some diced/ground chicken, beef or shrimp for some added protein. What is Yaki Udon? Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based…
Yaki udon is one of my favorite weeknight meals to make. Not only is it quick and easy to make, but it’s delicious and can be make a million different ways. We’ve made our version today with lots of vegetables, but it can be made with some diced/ground chicken, beef or shrimp for some added protein.
What is Yaki Udon?
Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based sauce. It can contain a variety of vegetables such as carrots, bok choy, cabbage, onion, mushrooms, etc as well and protein such as chicken, beef, shrimp, tofu, pork.
How to Make Yaki Udon
Process
In a small bowl whisk together sauce ingredients. Set aside.
Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse in cool water and set aside.
Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce. Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
Remove yaki udon from heat and top with green onions. Serve.
What is Dark Soy Sauce?
Dark soy sauce is a more viscous soy sauce with a darker color and sweeter taste. It’s often used as a marinade, sauce or glaze rather than in a dipping sauce. Although dark soy sauce contains more salt than light soy sauce, it has a more distinct soy flavor that makes it taste less salty.
Tips for Making the Best Yaki Udon
Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it or the dish will become too salty).
There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.
A simple and delicious recipe for Yaki Udon, made in under 30 minutes! Our recipe is packed full of flavor, vegetarian friendly and can be easily customized based on personal preference! We promise you will love this easy weeknight dinner!
In a small bowl whisk together sauce ingredients. Set aside.
Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse with cool water and set aside.
Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce.
Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
Remove from heat and top with green onions. Serve.
Notes
**If using light soy sauce increase amount to 1 ½ to 2 tablespoons.**Tips for Making the Best Yaki Udon
Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it or the dish will become too salty).
There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.
When pumpkin spice season comes around, but you’re in a matcha mood, have both! This festive recipe combines two of our favorite flavors for an antioxidant-rich, lightly sweetened drink that’s perfect for fall. It gives you a gentle pick-me-up without …
When pumpkin spice season comes around, but you’re in a matcha mood, have both! This festive recipe combines two of our favorite flavors for an antioxidant-rich, lightly sweetened drink that’s perfect for fall. It gives you a gentle pick-me-up without the jitters and is delicious served hot or cold!
Make it in a blender, milk frother, or saucepan in 5 minutes with just 4 simple ingredients.
ORANGE CHICKEN RECIPEI’m not sure why its taken us so long to get an Orange Chicken Recipe up on our site, but that changes today! Orange chicken is something my friends and I ate quite a bit in jr. high. We would hang out at the mall on the&hell…
