Korean BBQ: Easy Beef & Pork Belly Bulgogi Marinade
vickypham.com
Perfect for a quick and flavorful Korean BBQ, this pork and beef bulgogi marinade uses a delicious store-bought Korean BBQ sauce as the base, with a few extra ingredients to liven it up. Use either galbi/kalbi or bulgogi sauces.
- 1 lb meat (thinly sliced beef or pork belly/pork shoulder)
- 1 cup store-bought Korean BBQ sauce (CJ or Wang brands)
- 2 teaspoons sesame oil
- 2 green onions (thinly sliced)
See Full Recipe
Dim Sum: Chinese Soup Dumpling (Xiao Long Bao)
vickypham.com
Xiao Long Bao - Amazingly delicious steamed soup dumplings filled with ground pork and flavorful broth.
- 1 pound pork bones
- 1 pig’s foot (have butcher cut into small pieces)
- 3-5 scallions (cut into 1-inch pieces)
- 2 large knobs ginger, (size of thumb; unpeeled, thinly slice into strips)
- 2 tablespoons Shaoxing wine (Chinese rice wine)
- 6 cups water
- 1 teaspoon salt
- 3 cups all-purpose flour, plus 1/3 cup more for dusting
- 1 1/4 cup hot water
- 2 tablespoons vegetable oil
- 1 1/4 pounds ground pork shoulder
- 1 3/4 teaspoons salt
- 1 tablespoon light soy sauce
- 1 1/4 teaspoons sugar
- 1 1/4 teaspoons Shaoxing wine (Chinese rice wine)
- 1 1/4 teaspoons sesame oil
- 3 scallions (finely chopped)
- 1 garlic clove (finely grated)
- 3/4 teaspoon grated ginger
- 3/4 teaspoon black or white pepper
- Soy ginger dipping sauce
See Full Recipe
Simple & Delicious Teriyaki Chicken Recipe
vickypham.com
A simple and delicious Western-style teriyaki chicken, pan-fried to golden perfection and coated in a sweet, savory homemade teriyaki sauce. Perfect for an easy weeknight dinner served over steamed rice with veggies.
- 3 lbs boneless thicken thighs
- 4 tablespoons vegetable oil for frying
- 1/4 cup soy sauce
- 1 cup water
- 1/2 teaspoon grated ginger
- 1/4 teaspoon grated garlic
- 1/3 cup packed brown sugar
- 2 tablespoons honey
See Full Recipe
Spicy Korean Squid and Fried Tofu Stir Fry with Gochujang
vickypham.com
Here is a super tasty and spicy stir-fry sauce made up of a Korean chili paste condiment known as gochujang. Gochujang is a Korean fermented red chili paste, mixed with soybeans, glutinous rice powder and salt. It has a spicy and sweet flavor that goes great with stir-fries, soups, marinades and stews.
- 1/2 lb fried tofu cubes
- 1 lb frozen precooked and scored squid (thaw out in lukewarm water)
- 1/4 cup gochujang (Korean hot pepper paste)
- 2 tablespoons soy sauce
- 2 tablespoons sugar (can substitute with honey or mirin)
- 1 tablespoon sesame oil
- 2 tablespoons chicken stock or water
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 3 stalks green onions (remove roots, cut into 1 inch pieces)
See Full Recipe
Chocolate Ganache Frosting and Candied Pecans Recipes
vickypham.com
Step up your dessert game with these rich and decadent chocolate ganache and candied pecans! Perfect for topping cupcakes and cakes, they add both beautiful and tasty finish.
- 8 oz heavy whipping cream (1 cup)
- 12 oz semi sweet chocolate chips (2 cups)
- 1 cup pecans
- 1/4 cup granulated sugar
- 1 tablespoon butter
See Full Recipe
No-Churn Chocolate Ice Cream
simplyscratch.com
This No-Churn Chocolate Ice Cream is rich and chocolatey and so simple to make! A blend of bittersweet chocolate, unsweetened dutch process and dark cocoa powder, vanilla and a little bit of salt is combined with sweetened condensed milk and folded into freshly whipped cream. Once frozen, scoop and serve and sprinkle with any desired toppingsYields approximately 10 (½-cup) servings.
- 4 ounces bittersweet chocolate (bar) (chopped)
- 14 ounces canned sweetened condensed milk
- 3 tablespoons unsweetened dutch process cocoa
- 3 tablespoons dark cocoa or cocoa rouge (like Hershey's Special Dark or Guittard)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
See Full Recipe
Italian Grinder Dense Bean Salad
simplyscratch.com
Everything you love about a grinder sandwich is in this Italian Grinder Dense Bean Salad. Sliced salami and pepperoni, cherry tomatoes, red onion and pepperoncini peppers are tossed with cubed mozzarella and provolone cheese, 3 different beans and a creamy grinder dressing.Yields approximately 8 cups.
- 1 teaspoons italian seasoning
- 1/4 teaspoon kosher salt (or more to taste)
- 1/8 teaspoon freshly ground black pepper (or more to taste)
- 1 teaspoon garlic paste (or use freshly grated)
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- 2 tablespoons mayonnaise
- 2 tablespoon red wine vinegar
- 1 (15 ounce) can cannellini beans (rinsed and drained )
- 1 (15 ounce) can roman beans (barlotti or cranberry beans) (rinsed and drained)
- 1 (15 ounce) can great northern beans (rinsed and drained)
- 3 ounces mozzarella cheese (diced into small cubes)
- 3 ounces provolone cheese (diced into small cubes)
- 3 ounces salami slices (sliced into strips)
- 3 ounces pepperoni slices (sliced into strips)
- 1½ cups cherry tomato halves
- 1/2 cup sliced pepperoncini peppers
- 1/3 cup red onion (thinly sliced)
- 1/4 cup fresh basil leaves (thinly sliced)
- 2 tablespoons grated fresh parmesan cheese
- 1 tablespoon parsley (finely chopped, for serving)
See Full Recipe
Ponzu Chicken Rice Bowls
simplyscratch.com
Enjoy a light meal with these Ponzu Chicken Rice Bowls! Sweet, spicy and citrusy ponzu chicken is served over rice with a plethora of fresh toppings.
- 1 lime ( zest and juice)
- 1/4 cup ponzu sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sambal oelek
- 1/2 teaspoon sugar
- 1/8 teaspoon kosher salt
- 2 teaspoons toasted sesame oil
- 1 pound boneless skinless chicken breasts (diced )
- 1 teaspoon cornstarch
- cooked jasmine rice
- english cucumber (thinly sliced)
- radish (thinly sliced)
- shredded carrot
- pickled red onion
- chopped dry roasted peanuts
- green onion
- black sesame seeds
See Full Recipe
7-Layer Mexican Street Corn Dip
simplyscratch.com
This 7-Layer Mexican Street Corn Dip is so easy and delicious! A creamy base layer of mayo, Mexican crema, chili powder, lime zest and juice is topped with charred sweet corn, salty cotija, diced avocado, sliced green onions, chopped jalapeño and sprinkled with lots of fresh cilantro. Yields 6 to 8 servings.
- 2/3 cup mayonnaise
- 1/3 cup mexican crema (or sour cream or plain greek yogurt)
- 1 small lime (zest and juice)
- 1½ teaspoons chili powder
- 1/4 teaspoon kosher salt (more or less to taste)
- 3 ears charred sweet corn (you can do this on the grill or in a hot dry skillet)
- 3/4 cup cotija (or use crumbled feta or queso fresco)
- 1 small ripe avocado (diced)
- 4 green onions (sliced)
- 1 to 2 jalapeños (diced, ribs and seed remove for less heat)
- 1/3 cup cilantro leaves (finely copped)
- sturdy tortilla chips (or frito scoops)
See Full Recipe
Rainbow Veggie Sandwich
simplyscratch.com
This Rainbow Veggie Sandwich is loaded with color, texture and flavor. Toasted focaccia is layered with hummus, sprouts, roasted red peppers, quick-pickled carrots, cucumber ribbons, thinly sliced red onion, banana peppers and seasoned smashed avocado. Yields 4 servings.
- 16 ounce focaccia (halved horizontally)
- olive oil spray
- 1 teaspoon sugar
- 1/2 teaspoon fine salt
- 1 pinch red pepper flakes
- 1/4 cup rice vinegar
- 1/2 cup matchsticks carrots
- 1/2 cup hummus
- 1 large avocado
- 1 tablespoons lemon juice (or lime juice)
- 1 pinch kosher salt
- 3 ounces sprouts (or micro greens)
- 1 to 2 roasted red peppers (homemade or store-bought, patted dry)
- 2 persian cucumbers (shaved into thin ribbons, patted dry)
- 1/2 small red onion (thinly sliced)
- 1/3 cup banana peppers (patted dry)
- green goddess seasoning (or seasoning of your choice)
- freshly ground black pepper
See Full Recipe