Garlic Shrimp

  1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
  4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
  5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
  6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

Korean-Style Grilled Flank Steak


  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon grated peeled ginger
  • 1 garlic clove, minced
  • 2 teaspoons Sriracha (Southeast Asian chile sauce)
  • 2 teaspoons sugar
  • 1 1/2 teaspoons Asian sesame oil
  • 1 to 1 1/4 pound flank steak
  • 2 scallions, finely chopped
  • 2 tablespoons toasted sesame seeds
  • Accompaniments: white rice; soft leaf lettuce

Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.

Prepare a gas grill for direct-heat cooking over medium-high heat.

Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.

Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

Lettuce Wraps

1lb ground chicken breast
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Crescent Mummy Dogs


can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 1/2
slices American cheese, quartered (2.5 oz)
large hot dogs
Cooking spray
Mustard or ketchup, if desired


1Heat oven to 375°F.
2If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Hawaiian Beef Teriyaki

  • 1 can pineapple chunks with juice (15 oz.)
  • 1 c. soy sauce
  • 3/4 c. brown sugar
  • 2 cloves garlic, minced
  • 1 tsp. minced ginger
  • *1 Lb. skirt steak, sliced very thin (carne asada works GREAT)
  • Mix together all ingredients, excluding beef. Set aside about 1/2 c. of the sauce, cover and refrigerate.
  • Place beef in a Ziploc bag and pour marinade over. Press out all the air, seal, and marinate for at least 6 hours (overnight works great).
  • Over prepared grill on medium-high heat, grill steak a minute or two on each size until cooked to your desired doneness (with the steak being so thin, you don't have to grill it for too long). Place beef in a large bowl, pour remaining sauce over the cooked beef and stir until well covered. Serve with rice (or grilled fresh pineapple).


Avocado lightly smashed
diced tomato
diced red pepper
chopped cilantro
lime juice

mix it all together and just adjust the seasoning to your personal preference

Chinese Fried Rice

3/4 cup finely chopped onion

2 1/2 tablespoons oil
2 eggs, lightly beaten 
3 drops soy sauce (I used about 1 tbsp)
3 drops sesame oil (I used about 1 tsp)
8 ounces cooked lean boneless pork or 8 ounces chicken (I used left over turkey - about a cup) chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated 
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6 Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.