Friday, November 19, 2010

Chicken Nachos

Chicken Nachos
Serves 3-4.

2 chicken breasts
1 1/2 T. taco seasoning
1 garlic
1/4 c. water
salt and pepper to taste
1 t. cayenne
2 roma tomatoes, diced
1/2 (12-13 oz.) tortilla chips
1 green onion, sliced
1 package mexican cheese blend -or- monterey jack & cheddar
1 can of refried beans
salt and black pepper, to taste


Preheat the oven 370 degrees.

1.  Cut the chicken breasts into halves and season them with salt and pepper.  Cook them over medium high heat with a 1 T. of olive oil.  Cook until they turn white and ready to be shredded.

2.  Let the cooked chicken cool and shred them into a bowl.  Return back to the skillet, combine the 1-1/2 T. taco seasoning, salt, ground black pepper, garlic, 1/4 c. water and 1 t. cayenne.  Cook for 5 minutes until everything is well combined and the water has almost evaporated.  Season with salt to taste.

3.  In a baking sheet, layer the chips, shredded cheese and chicken, diced tomatoes and refried beans together.  Bake for 5-8 minutes or until the cheese has melted.  Broil for additional 3-5 minutes. 

4.  Garnish with sliced green onions and pickled jalapenos.


Saturday, November 6, 2010

Chicken Donburi - (Oyakodon)

Chicken Donburi - (Oyakodon)
Serves 1.

1/4 lb. chicken breast, cut into bite size strips
1/4 c. water
1 T. soy sauce
1 t. soy sauce
1 t. dashi
1/2 T. sake

1 t. sugar
1 t. mirin
1/2 small onion, sliced
2 eggs, beaten

1 T. carrot, minced (optional)
2 T. green onion, sliced
1 bowl of cooked rice


1.  Marinate the sliced chicken in 1 t. soy sauce and set aside.  In the meantime microwave 1/4 c. water and add 1 t. dashi to dissolve, set aside for the next step.

2.  In a small saucepan over medium heat: add the sake, soy sauce, mirin, dashi water and sliced onion, cook with the lid on for about 2-3 minutes.

3.  Add the sliced chicken and minced carrot, stir to incorporate the onion sauce mixture, cook with the lid on until the chicken is cooked and no longer pink. 

4.  Remove the lid and slowly pour on top 1/2 of the beaten eggs, stir lightly and place back the lid.  Simmer for 10 seconds.

5.  Add the rest of the beaten eggs and chopped green onions on top.  Turn off the heat and wait 10-15 seconds with the lid on.  Slide the entire chicken omelet onto a steaming bowl of rice. 

Please note:  the eggs will be runny, it's how this dish is eaten, but if you prefer it fully cooked you can extend the cook time with the lid on.


Monday, November 1, 2010

Korean Fried Rice - (Bokkum Bap)

Korean Fried Rice - (Bokkum Bap)
Serves 2-3.

1/4 onion, minced
1 t. butter
olive oil
1 t. soysauce
1 t. worcestershire sauce
1/4 t. fresh ginger, grated
1 garlic, minced
1/2 c. frozen peas and carrots
1/2 c. fish cake, chopped
salt and pepper
2-3 eggs
1 1/2 c. cooked rice, room temperature


1.  In a large skillet heat up 2 t. of olive oil over medium-high heat.  Add the chopped fish cake and cook for 5 minutes.  If you don't have fish cake you can substitute it for ham.

2.  Adjusted the heat to medium, add the minced onion, a pinch of salt and pepper, cook for 3 minutes.  Add 1 t. butter, stirring constantly cook for 2 minutes.  Add 1/2 c. of thawed peas and carrots, cook for 3-4 minutes.  Then set aside in a large bowl for later.

3.  In the same skillet, add 2 t. of olive oil and crack 2-3 eggs, pinch of salt and pepper to taste.  With a wooden spoon break the yolk and whites together.  When it's halfway cooked add the 1-1/2 c. of cooked day old rice or cooled rice.  Add 1 t. of soysauce, stirring constantly cook for 2 minutes.  Turn off the heat, add pinch of pepper.

Please note that if you add hot steamed rice it will get mushy, I know this because I made that mistake haha.  I didn't have any left over rice from the kimbap I made the other day, but what I did was cooked my rice and put it in the refrigerator to cool it down.

You can fry an egg on top of your fried rice like a omelet rice and drizzle the top with ketchup.  If the rice needs a little salt, add soysauce instead.

Enjoy! :)