Karaage (唐揚げ), or Japanese fried chicken, is a classic dish you can find at any Japanese home, bento lunch box, street-side stalls, restaurants, or diners. Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be.
I grew up eating a countless number of karaage, and mom’s version was always the best. Just like any Japanese home cook in her generation, mom never shied away from deep frying, especially when comes to a dish worthy to make for the family. The chicken always turned out with cracker-crisp skin and the meat absolutely something you want to indulge with great abandon. Thanks to mom, I’m able to share the fried chicken love with you. And I promise: it’s going to be really good!
Brown stew chicken is one of my favorite dishes that my grandmother would make. She would make brown stew chicken every Tuesday with-out-fail. I would anticipate this dish all day long. I mean like I would be in school dreaming about the smell, the glorious spices and the super tender chicken. Most people think of jerk chicken as a staple dish for Jamaicans but this stew is eaten a lot as well. It is the less famous but equally as delicious cousin of the jerk chicken.
The key is to this dish is to “brown” every component of the dish. The brown bits at the bottom of the pan form the gravy. Which incidentally is as important as the chicken or the vegetable. I think you guys know I’m a big fan of any gravy. But this one is AMAZING on rice. I mean like I would save the gravy to have wit a bowl of rice the next day. Is that weird? I hope not because I still do it now.
Tender and flaky salmon combined with creamy and smooth spinach stuffing… Oh yes, this Spinach Stuffed Salmon has it all. It is a great meal that’s easy enough to make on a weeknight, but also fancy enough for an elegant dinner.
One of my favorite things about this salmon recipe is that for the most part, the ingredients are relatively simple. As is my advice for cooking or baking anything, your recipe is only as good as your ingredients. It is important to pick quality ingredients.
I’m always intimidated to cook with salmon. It’s one of those temperamental ingredients that can be completely undercooked or overcooked. But with Wolf’s dual fuel range, you’ll be able to cook the perfect salmon right at home – wonderfully crisp and seared on the outside and completely cooked through to perfection on the inside.
Wolf dual fuel ranges feature the best of two worlds – gas cooking topside and an electric oven with dual convection below, ideal for cooking salmon. Now I’ve tried the pan-fried method on several occasions but the salmon either ends up too overcooked on the outside or completely raw on the inside. So by searing it first, you’ll get that amazingly crisp exterior, crusted with a sweet honey glaze. Once that’s done, you can pop it right in the oven to let it completely cook through.
If you’re looking at this cake and happen to remember the pinkalicious cake we recently posted, you’ll think that we’re in an almond kind of mood. It’s true. We do love our almonds. What is sad is that this Almond Cream Cake has been sitting in my “to-do” pile for 3 months. Anyone else have a to-do list like this?
It’s not that I wasn’t excited about sharing it with you, or that it didn’t taste as good as the other treats we’ve been sharing. Quite the opposite, actually. I wanted to give this cake the credit that it was due, and with the busyness of the holidays, I kept pushing it aside until I had more time.
Well, your wait is over, my friends. Let me tell you about this cake.
Today I have one cake that’s perfect for Valentine’s Day – this homemade red velvet cake recipe!
Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. It can also be hard to get just right because it should be buttery, yet stay moist. This recipe delivers all of that and it’s incredibly delicious too!
I’m also sharing everything you need to know on how to perfect this cake. Including how to make a 9×13 cake or cupcakes and some step-by-step pictures to help you along the way!
Spring is always a busy time of year for our family. With all the fun activities and everything else going on, I always need a good slow cooker recipe on hand. This recipe is as delicious as it is easy.
This meal is simple enough that it can be served any weeknight, but tasty enough you can add some steamed broccoli and homemade rolls and serve it for Sunday dinner.
This slow cooker Swiss chicken is made with just 6 ingredients – most of which you probably already have in your pantry.
This turmeric chicken and rice dish reminds me of chicken biryani, a dish which my sister in law introduced me and my family to. We love the rice biryani so much, it has since become a regular take-out dish at my house. Luckily, I found this turmeric chicken rice recipe on the “Food and Wine” annual cookbook that my co-worker gave me recently. I found some interesting recipes in the cookbook that I am already planning to make including this chicken rice dish. In this recipe, the chicken pieces were first browned in melted butter and then cooked on low heat with the aromatics, spices and rice. The result was this incredibly delicious rice dish that is packed full of flavor. It was a complete meal in itself. I am so impressed on how this dish turned out. My family, especially my husband, could not get enough of it. He has been having it at work for couple of days now. He enjoyed it as is but I had mine with tzatziki. Enjoy!
With just 5 ingredients, this Sheet Pan Dinner is an easy way to get to get a healthy meal on the table FAST! By baking the Maple-Glazed Salmon with Sweet Potatoes and Broccoli all on one tray, there are very few dishes to wash at the end of this family-friendly meal!