Negi Shio Lemon onion chicken

 finely chop/mince green onions 4-6

1-2 g chicken stock powder

1 t oyster sauce

1 T sesame oil

.5 t salt

black pepper

juice half lemon

pan cook chicken thighs (can dust with corn starch to help sauce stick)

Orzo pasta

 Boursin cheese 5.3 oz

1/2 c sundried tomaro (drained, maybe chopped)

12 oz orzo

3c chicken broth

1 T italian seasoning

2 c spinach

12-20 meatballs or chicken or protein (cooked)

mix in casserole dish

bake covered 400 for 20 min

then 10 min uncovered.

sprouts banchan

 

• 1 pound mung bean sprouts (or grow your own mung bean sprouts)
• 2 cloves garlic, minced
• 2 teaspoon fish sauce (optional, can extra salt)
• ½ teaspoon kosher salt
• 2 green onions, chopped
• 1 tablespoon toasted sesame oil
• 1 teaspoon toasted sesame seeds

1. Bring a large pot of water to a boil.
2. Blanch the sprouts for 1 minute, stirring with a wooden spoon. Strain them and rinse in cold water in a large bowl for a couple of times. As you rinse them, shake them under the water so the skins fall into the bowl. Put the cleaned sprouts in a basket and strain well. 
3. Combine garlic, green onion, fish sauce, kosher salt, toasted sesame oil, and sesame seeds in a bowl. Add the sprouts and mix by hand to season evenly.
4. Transfer them to a serving bowl or plate. Serve warm or cold as a side dish. You can refrigerate them for up to 3 days.

snow cone syrup

 2 cups sugar (400g)

1 c water

1 package unsweetened kool aid

mug cake

 

Ingredients

• 6 tablespoons boxed cake mix* any variety works great, including gluten-free
• 4 tablespoons water
• 2 teaspoons melted coconut oil, canola oil or vegetable oil**
• Frosting and sprinkles optional for topping

Instructions

• Spray an 11 to 12-ounce microwave-safe mug or small bowl with cooking spray and then mix together cake mix, water and oil inside.
• Microwave on high for about 1 minute and 10 seconds to 1 minute and 30 seconds. Remove from microwave and allow mug to cool for a few minutes. Add frosting and sprinkles, if desired and enjoy!

shabu shabu

 8 c water

2T dashi

4 T miso paste

2 T soy sauce

1 T mirin

1 T sugar

1 T sesame oil

Sukiyaki version

4c water

1 c soy sauce

1 c mirin

1 c sake

1/4 c sugar

1 T dashi

ginger

pork chop in oven

 

• If your chops are around 1 inch thick, preheat the oven to 400°F. If they are thin (½ inch), they can simply be seared.
• • When your oven has reached 400℉, sear the chops: Heat a large, oven-safe, heavy-bottomed skillet (such as a cast-iron skillet) over high heat for about 3 minutes. Spray it with cooking spray. Add the chops and sear them for 2 minutes per side, without moving them, until well browned. If the skillet becomes too hot, lower the heat to medium-high.
  • You can also sear the fat strip briefly - for about 30 seconds - although that's not mandatory.
  • If your chops are ½-inch thick, they should be ready now (check with a thermometer - their internal temperature should reach 145°F). Transfer them to a platter, loosely cover them with foil, and allow them to rest for 3 minutes before serving.
  • If your chops are ¾ to 1 inch thick, place them in the oven and bake to an internal temperature of 145°F. This should take between 8 and 10 minutes, depending on your oven and the thickness of the chops.
  • Transfer the chops to a platter, tent them with foil, and allow them to rest for 5 minutes before serving.