Tag: Fried

Grilled Ham and Cheese with Mustard

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Grilled sandwiches are always great this time of year, and grilled ham and cheese is a classic. But that isn’t the reason I made this recipe. This recipe is different because it uses a new way to grill your sandwich. Instead of smearing mayo or butter onto your bread, this sandwich was made by adding oil and butter into the pan to accomplish the same thing. This is a special technique because normal butter would begin to burn very quickly, so butter and oil is used to give you more time before the butter is so hot it begins to burn. Otherwise, mustard, ham and cheese is a great sandwich to try this technique with and you won’t be disappointed! The recipe below is enough to make 2 sandwiches, enough for 2 adults.

Grilled Ham and Cheese with Mustard Recipe CardDownload
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What You Will Need

  • 1 Tbsp Butter
  • 2 Tbsp Oil
  • 4 Slices of Bread
  • 1 Cup Shredded Mozzarella
  • 1 Cup Shredded Sharp Cheddar
  • 4 Slices of Ham
  • 2 Tbsp Yellow Mustard
  • Frying Pan
  • Spatula

Directions

1. Assemble your sandwich, by layering with bread, cheddar, ham, mozzarella, mustard, then top bread. Heat pan over medium heat. Add oil and butter and heat until butter is melted.

2. Add sandwich and cook on the first side for 3-4 minutes until browned, flip your sandwich and cook for another 3-4 minutes until browned, and press on the sandwich. Remove from pan and plate.

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2

Fried Pork With Asian Stir-Fried Veggies Over Rice

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When I made this, I cut the pork before breading and frying, but that was a huge waste of time. I also added them once fried to the wok with the veggies, that was also very unnecessary. The pork gets no additional flavor from going back into the wok, and this can damage the nice breading you spent time making. Otherwise this was a very delicious meal. Also, sorry for the lack of pictures lately. I’ve been having trouble staying on top of that, so some of the next few post will also have the same pattern until I can form the habit again. Thanks for your patience!

Fried Pork With Asian Stir-Fried Veggies Over Rice Recipe Card Download
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What You Will Need

  • 2 pork chops
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup Panko bread crumbs
  • 1 Cup Vegetable Oil
  • 2 cups Cabbage, chopped
  • 1 cup Green Beans, cut to 1 inch
  • 1/2 cup Onion, sliced
  • 1/2 cup Celery, diced
  • 2 tsp Ginger paste
  • 1/3 cup Soy Sauce
  • 2 Tbsp Oyster sauce
  • Wok
  • 3 Cups cooked rice

Directions

1. Begin by cooking your rice, and placing each ingredient in it’s own bowl: Egg, Flour, and Panko. Coat your pork in egg, then flour, then egg a second time, then panko, seat aside and repeat with the second pork chop. Place your wok over medium heat and add oil. Once the oil is shimmering, add one pork chop. Fry on each side for 3 minutes, then strain on paper towels. Fry your second the same way.

2. In the same wok with oil, add your onion, celery, green beans, ginger paste, and cabbage and cook for 3 minutes. Add the soy sauce and the oyster sauce, then stir to coat everything. Cut your pork chops into slices, then remove vegetables from heat. Plate with 1/2 cup rice, when top with stir fried vegetables and 4-5 slices of fried pork.

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4

Thai Pasta

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This Thai pasta is very easy to make and is full of flavor. Before you make this dish there are a few things to note. First, you can use other Thai noodles for this recipe, but even Thai noodles should be soaked before finished in the pan with the sauce. Second, prepare everything before hand. The spices in the oil can burn if cooked for too long or too hot. You could also start by cooking the pork first, then throwing it together after, but it’s important to let the garlic and cayenne be able to cook and infuse with the oil. The garlic pepper oil is the focus of this dish. Third, you can make this dish as hot or as mild as you like. This recipe has a bit of spice as an aftertaste, but it’s not nearly as spicy as traditional Thai cooking. Finally, this recipe is easy to make if you are in college or work a demanding job. This recipe makes 4 adult servings.

Thai Pasta Recipe CardDownload

What You Will Need

  • 1/4 cup Oil
  • 1 Diced Onion
  • 2 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Ground Cayenne
  • 2 Pork Chops, cut into strips
  • 1/4 cup Carrots, chopped
  • 1 1/2 Tbsp Oyster Sauce
  • 1 Tbsp Fish Sauce
  • 1 tsp Hot sauce
  • 2 Ramen Packs
  • Wok
  • Large Bowl

Directions

1. Open 2 packets of ramen noodles. Place in a large bowl and cover with water, let sit. Prep your ingredients. Begin heating wok over medium-low heat. Once hot, add the oil, onion, garlic, red pepper flakes, and ground cayenne. Stir and cook for 2-3 minutes.

2. Add Pork and cook for 3-4 minutes. Add carrots, oyster sauce, fish sauce, and hot sauce, and cook for another 3-4 minutes. Add your strained ramen noodles. Toss and cook for 4-5 minutes or until hot. Remove from heat and serve.

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1

Salmon Scampi Over Spaghetti and Green Beans

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This dish is easy and quick to make. Within 20 minutes from fridge to table, this meal makes easily 5 adult sized servings, and can easily make more by cooking more pasta. This salmon scampi was made to emphasize and compliment the natural flavors of these ingredients. The dish tastes as it sounds, the pasta like pasta, and the green beans like green beans. All is held together by the subtle garlic oil and the powerful salmon flakes in every bite.

Salmon Scampi Over Spaghetti and Green Beans Recipe CardDownload

What You Will Need

  • 12 oz Spaghetti
  • 2 cups Frozen Green Beans
  • 2 Fillets of Salmon
  • 1/3 Cup Oil
  • 3 Cloves Garlic Minced
  • Colander
  • Large Sauce Pan
  • Large Frying Pan
  • Grated Parmesan for Topping

Directions

1. Fill large sauce pan 2/3 with water. Place over medium-high heat. Once boiling, add spaghetti and green beans. Cook according to directions on box.

2. With only 10 minutes left on your pasta, begin heating your frying pan on medium-high. Add oil and garlic, then once garlic starts to fry, add your salmon. Cook 4 minutes per side, then break into 1 inch chunks once cooked. Remove from heat.

3. Strain your pasta and green beans, then return to pan. Top with salmon scampi sauce. Stir, then plate and top with parmesan. Serve and enjoy!

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0

Omurice

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Omurice originates in Japan and is most popular among children. This dish starts with savory fried rice and is then topped with a fluffy omelet and ketchup. The recipe below is big enough for 1 adult sized portion. I really enjoyed this dish. The ketchup tastes very good with the savory rice. The omelet made this dish fun in appearance and more filling than just rice, offering protein to keep you full until lunch. I recommend you try this recipe at home!

Omurice Recipe CardDownload

What You Will Need

  • 1 Cup Rice
  • 2 tsp Oil
  • 2 tsp Soy Sauce
  • 1 Tbsp Oyster Sauce
  • (Opt.) Other veggies diced, i.e. Celery, scallion, etc.
  • 2 Eggs, Beaten
  • 1/2 Tbsp Butter
  • Small frying pan
  • Ketchup for serving

Directions

1. Heat frying pan over medium heat. Once hot, add oil, rice, soy sauce, oyster sauce, and any veggie chosen. Stir and coat all of the rice. Once hot, turn rice onto serving plate and form into a small mound in the center of the plate.

2. Return pan to heat. Add the butter and coat the bottom of the pan. Add your eggs. Using a spatula, push cooked egg into the center of the pan, and let the raw egg fill in opening on the bottom of the pan. Once most of the egg is cooked, remove it from the heat. Flip your omelet over on top of the rice mound. The heat from the cooked eggs will cook the remaining egg. Top with ketchup and enjoy!

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