• Asian Glazed Chicken


    4 Boneless Skinless Chicken Breasts

    3 Tablespoons Soy Sauce

    ½ Cup brown sugar

    3 Tablespoons Lemon Juice

    2 Tablespoons Worcestershire Sauce

    1 Tablespoon freshly grated ginger

    ¼ teaspoon red pepper flakes

    ¼ teaspoon minced garlic

    1 teaspoon pepper

    1 Tablespoon Cornstarch (if needed)


    Spray slow cooker with cooking spray and add the chicken breasts to the bottom. In a small mixing bowl combine soy sauce, sugar, lemon juice, Worcestershire sauce, ginger, red pepper flakes, minced garlic and pepper. Pour sauce over the chicken.

    Cook in slow cooker on low for 4-6 hours or high 3-4 hours. Once done cooking, remove chicken from slow cooker and shred.

    To thicken the sauce up, pour into a saucepan and bring to a boil on medium high until it starts to thicken up. Add tablespoon of cornstarch if needed.

    Serve over rice and top with glaze. Garnish with sesame seeds and green onions if desired.

    Serves: 4-6

  • California Rolls


    6 cups of sushi rice

    6.5 cups of water

    2/3 cups of Rice Vinegar

    4 Tbsp sugar

    2 tsp salt

    Wash rice in cold water until it runs clear.  Drain and put into rice cooker.  While rice is cooking heat up the rice vinegar, sugar, and salt until dissolved.  Remove from heat.  When rice is done, put into a large bowl and slowly stir in vinegar mixture.  The goal is to get this mixture into all of the grains and not into a glutenous glob.  


    The insides:

    1 avocado

    1 cucumber cut into thin spears

    3/4 cup imitation crab 

    2 Tbsp mayonnaise

    1/2 tsp salt

    4 sheets of nori

    Peel and cut the avocado and cucumber into strips.  Season crab with mayonnaise and salt mixture.  Sprinkle sesame seeds over the sushi rice.



  • Chinese Dutch Oven Chicken Casserole


    1/4 cup soy sauce

    1 1/2 teaspoons sugar

    2 teaspoons toasted sesame oil

    2 teaspoons cornstarch

    2 boneless chicken breasts, about 1 pound, cut into 1/2-inch cubes

    3 scallions, roughly chopped, plus extra to serve

    3 garlic cloves, minced

    1-inch piece fresh ginger, roughly grated

    2 ounces smoked sausage, such as Chinese lapchang or good Italian salami, cut into 1/4-inch cubes

    10 ounces fresh shiitake mushrooms, caps thinly sliced

    1 tablespoon canola or peanut oil

    2 cups Chinese long grain rice

    1 teaspoon salt

    4 cups chicken stock


    Heat the oven to 350°F. Whisk together the soy sauce, sugar, sesame oil, and cornstarch in a medium bowl. Stir in the chicken, scallions, garlic and ginger, and toss so that they are coated with the liquid. Place this mixture in the refrigerator and let marinate for at least 15 minutes while you cook the mushrooms.

    Place an oven-safe pan, like a 3-quart Dutch oven, over medium high heat on the stove. When it is hot, add the sausage and turn the heat down to medium-low. Let the sausage slowly release its fat. When the bottom of the pot is slick with the sausage fat, add the mushrooms. Turn the heat back up to medium high heat and let the mushrooms cook, without stirring them, for 5 minutes. Flip them over and cook for another 3 minutes.

    Add 1 tablespoon oil to the pot, and sauté the rice briefly to develop some toasty flavor (you don’t want to brown the rice here, just sauté it for 1 minute or so), then add the salt and the chicken mixture from the fridge. Pour in the stock. Bring to a boil.

    Turn off the heat, cover with a lid or with foil and bake for 45 minutes. Make sure to taste the rice for doneness before taking it out of the oven. Let stand 5 minutes, covered, before serving. Stir up the rice before serving, as the chicken and mushrooms will have risen to the top during baking (see photo below). Stir thoroughly so that they are incorporated throughout the rice.

    Garnish with chopped scallions and serve with extra soy sauce and chili garlic sauce, if desired.

    Serves 6



  • Fried Rice


    1 tablespoon vegetable oil

    2 cups instant rice

    2 eggs, lightly beaten

    1 cup chicken broth

    1 cup frozen vegetables

    3 tablespoons soy sauce


    Heat oil in large skillet over medium heat.  Add instant rice and brown slightly (about 3 minutes).  Add eggs: scramble until cooked thoroughly.

    Add broth, vegetables and soy sauce to skillet; bring to boil.  Remove from heat and let stand 5 minutes.

    Makes 4 servings

  • Horchata


    1 cup uncooked white rice

    2 1/4 cups boiling water

    1/4 to 1 cup of sugar

    1 tsp vanilla

    4 cups of cold water

    2 sticks of cinnamon


    Ground rice to a fine dust in a food processor or blender.

    In a medium-size bowl, pour boiling water over rice.  Add cinnamon sticks and let sit for 6-8 hours.

    Pour rice mixture into a blender for about 6 minutes or until no longer gritty.

    Add 2 cups of water to blender in 1/2 cup increments.

    Strain with mesh colander and cheese cloth until as many solids as possible are removed.

    Add the rest of the water and sweeten to taste.

    Chill in fridge or serve immediately.

    Yield 6 Servings


  • Rice Pudding


    • 3?4 cup long-grain white rice
    • 2 cups milk
    • 1 cup half and half
    • 3?4 cup granulated sugar
    • 3?4 teaspoon ground cinnamon
    • 1 pinch salt
    • 1?3 cup butter, melted
    • whipped cream


    • In a colander, rinse rice thoroughly under cold water.
    • Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
    • Add remaining ingredients, except for butter & whipped cream.
    • Stir to combine.
    • Pour butter over rice mixture.
    • Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
    • When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.

    Serves: 6


  • Swedish Meatballs


    2 slices fresh white bread

    1/4 cup milk

    3 tablespoons clarified butter, divided

    1/2 cup finely chopped onion

    A pinch plus 1 teaspoon kosher salt

    3/4 pound ground chuck

    3/4 pound ground pork

    2 large egg yolks

    1/2 teaspoon black pepper

    1/4 teaspoon ground allspice

    1/4 teaspoon freshly grated nutmeg

    1/4 cup all-purpose flour

    3 cups beef broth

    1/4 cup heavy cream


    Preheat oven to 200 degrees F.

    Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

    In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

    In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

    Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

    Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

    Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.



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