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Chow mein Noodles

4/15/2019

The trip to your local Chinese grocery store is so worth it for these chow mein noodles. You could try to skimp and use spaghetti - but it won't be the same!

Growing up I used to pound my Grandma's cabbage and noodles which consisted of butter, onion, cabbage and egg noodles. This dish is inspired by that but it also has some Asian influence!

Also, yes I am allergic to sesame seeds, but the person I was cooking dinner for isn't so I put them on her dish! :)

What you need:

1 lb chow mein noodles
3 tbsp regular or vegan butter
1/2 head of cabbage, finely shaved
3 minced garlic cloves
1 tsp minced ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame seeds (optional)

What to do:

Add the butter to a large wok or non-stick skillet and cook the shaved cabbage, garlic and ginger on medium heat until it wilts and is very tender. (About 10 minutes.)
While cooking the cabbage, bring a large pot of water to a boil and cook the noodles according to package instructions.
Add the cooked noodles, soy sauce and vinegar to the cooking cabbage and combine everything while continuing to cook on medium for 5-7 more minutes.
Top with sesame seeds and serve hot!

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Chicken, Cabbage & Ginger Dumplings

4/6/2019

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Fact: adding cabbage to dumplings makes the filling a whole lot softer. It's less like a dry meatball inside of there and more like a juicy piece of meatloaf. I always get questions about what kind of dumpling wrappers I use and since I'm too lazy to make homemade dumpling dough, I buy gyoza wrappers from a local Chinese grocery store in Cleveland. (Nee How in North Olmsted or any of the grocery stores in Cleveland's Asia Town.)

If you think about it - a dumpling is very similar to certain food from other cultures, like a pierogi or an empanada. Meat or veggies stuffed into dough. I've learned about the common ingredients that are used in Asian cooking from following other food bloggers for years but also even just going out to eat at my favorite Chinese restaurants in Cleveland and seeing what's used in the food I order! So from there, I take what flavors I like and use them in my kitchen. I'm so thankful for Asian cuisine - I seriously cannot get enough of everything dumpling and noodle related.

Ps - if you prefer a slippery dumpling texture instead of the pan fried crisp, you can boil them for about 8 minutes (they should float when they are done.)

What you need:

40-50 circle dumpling wrappers
1 lb ground chicken (I prefer dark meat...way juicer!)
1/2 head of cabbage, finely shaved
1 egg
1/2 tbsp minced ginger
2 minced garlic cloves
1 tbsp soy sauce
1/2 tsp white pepper
1 tsp salt

What to do:

Combine all of the ingredients except (except the dumpling wrappers) in a large bowl and let it marinate and combine for 15 minute in the fridge.
Place about 1 teaspoon of filling in each dumpling and fold. (There are folding examples on my IG highlights.)
Freeze whatever you don't plan on eating for up to a two months in a zip lock bag.
Pour about 2 tablespoons of canola oil into a large non-stick skillet and place the dumplings face down in the hot oil. Cook until the bottoms brown a bit (about 5 minutes) and then add 1/3 cup of hot water to steam them. Cover with a lid immediately after adding the water and cook for another 5-7 minutes until the dumplings are steamed.
Serve with chili oil or a mixture of black vinegar and fresh ginger.

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Buttermilk Fried Chicken Sandwiches

4/2/2019

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I legit never think to buy buttermilk when I'm grocery shopping but I saw it the other day and decided I wanted to try and make some seriously good buttermilk fried chicken. I typically use a salt water and garlic brine but this was SO MUCH BETTER!

I was trying to stop myself from eating the chicken all on it's own after it came out of the hot oil. The seasoned salt is such a clutch ingredient in turning the chicken that really pretty golden color and it smells amazing.

What you need:

4 boneless skinless chicken thighs
1 1/2 cups buttermilk
1 tbsp garlic powder
1 tbsp salt
1 tbsp black pepper
2 cups AP flour
2 1/2 tbsp seasoned salt
1 tbsp garlic powder
5 cups canola oil (for frying)
1/2 head of cabbage
1 cup shredded carrots
1/2 cup mayo
3 tbsp rice vinegar
1 tsp sugar
1 tsp black pepper
4 sets of brioche buns
Favorite hot sauce for sandwich

What to do:

Put the chicken in a zip lock bag with the buttermilk, garlic powder, salt and black pepper. Make sure everything is mixed inside of the bag - let it soak for a half hour at room temp or for up to 2 hours in the fridge.
To make the breading, combine the flour, seasoned salt and garlic powder. Mix with a fork to evenly distribute the flavors.
Heat the oil in a large pot. It's ready to fry the chicken once you splash a few drops of water into it and the contact makes a crackling noise!
Once the chicken has soaked in the buttermilk long enough, dredge it in the flour and make sure each piece is really coated before frying.
Cook the chicken two pieces at a time. Watch the chicken once you put it in - if the color turns brown super fast the oil is too hot, it should take a little time to get that perfect golden brown (around 8-10 minutes.)
Chop the cabbage and combine it with the shredded carrots, mayo, rice vinegar sugar and black pepper to make the coleslaw.
Assemble the sandwich! Slaw on the bottom, chicken on the slaw, and cheese or hot sauce on the top bun.

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Chow mein Noodles

Chicken, Cabbage & Ginger Dumplings

Buttermilk Fried Chicken Sandwiches

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