Spam Musubi - S - Alphabet Challenge

For this S dish I wanted to try something I normally never would - Spam. I know it's a product that feeds a lot of people but when I think of salted pork I always lean toward bacon. I'm glad I tried this spam and after marinated and crisped up in a pan it had a ton of flavor! 

Ingredients:

Sushi Rice:
1.5 cups short grain rice, sushi rice or arborio rice preferred
2.25 cups water
2 Tbsp. rice wine vinegar
1 tsp. sugar
1/2 tsp. salt

12 oz spam, cut into 1/4 inch slices
1/4 cup low sodium lite soy sauce
1/4 cup oyster sauce
1/4 cup granulated sugar
1 sheet, nori seaweed
 
 
Directions:
1. Prepare the sushi rice: Add sushi rice to fine mesh strainer. Run cold water over the rice and stir with your hand until the water runs clear from the rice. Add rice and 2.25 cups water to a rice cooker. Follow rice cooker instructions. 

2. Combine vinegar, salt and sugar in a small bowl. Once rice has finished cooking (and is still warm) drizzle the vinegar mixture and gently fold rice to combine the two. 

3. While sushi rice is cooking, marinate the spam. Combine the soy sauce, oyster sauce, and sugar in a ziplock bag until sugar is dissolved. Add the spam slices and marinate 15 minutes. 

4. Once marinated heat a large sauté pan over high heat. Add the spam to the preheated pan, removing as much marinade liquid as possible. Cook for 2 minutes on each side until the spam is nice a crispy. Set aside. 

5. Assemble the musubi: toast the nori seaweed by gently waving it over the open flame of the burner. If you touch the flame it will burn but get it close enough to toast the seaweed and make it pliable. Cut seaweed into 1/2 inch wide and 6 inch long slices. Set aside. 

6. Using a musubi mold or the empty spam container, add 1 inch thick layer of rice. Pack until the rice holds it shape. Remove from mold and place over a slice of the seaweed. Top with the sautéed spam. Wrap seaweed around the musubi. Top with toasted sesame seeds and serve warm or at room temp. 

Ramen Shoyu with Chicken - R - Alphabet Challenge

For this R dish I wanted to once again try something I never would - ramen. This was a tough choice for me since I think R and I think rice. The ramen broth ended up being super flavorful for how simple it was to make. With the addition of the quick cooking ramen noodles this would be a great make ahead dish to assemble when ready on a busy weeknight. 

Ingredients:

Chicken Marinade:
2 Tbsp mirin
1 Tbsp dark soy sauce or Tamari, if you don't have this, you can use light soy sauce instead
2 Tbsp light soy sauce
1/4 tsp cayenne pepper
1/2 tsp brown sugar
2 garlic cloves chopped finely
4 pieces chicken thigh boneless, skinless
 
Shoyu Ramen Broth:
4 – 5 cups good quality chicken stock preferably no sodium or low sodium
4 spring onions / scallions trimmed and cut into 3 inch pieces, or just in half
4 cloves garlic, whole
2 inch piece of ginger peeled and rough diced
1 Tbsp dried chili flakes (crushed red pepper). 
1/4 cup light soy sauce
1/4 cup mirin
2 baby bella mushroom, cleaned and steam removed, roughly diced

12 oz dried ramen noodles or 4 portions (or 4 portions of fresh ramen noodles)

Ramen Toppings:
4 large eggs, soft boiled and peeled (see soft boiled egg directions at end of post)
4 spring onions / scallions finely sliced
Sliced radishes
Bean sprouts
 
Directions:

Caramelized soy chicken:
1. Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour and up to 4 hours.
 
2. Preheat the oven to 425°F and place an oven rack in the top third of your oven. Line a baking sheet with foil. Place the chicken pieces on the baking sheet and let the chicken roast for 15 minutes or until it reaches 155 degrees internal temp. Remove chicken from the oven and let rest for 10 minutes. Slice chicken thighs and set aside.
 
Ramen Broth:
1. While the chicken cooks, start the ramen broth. In a medium size pot over medium high heat add a small drizzle of olive oil. Add the scallions, garlic, ginger and mushrooms to the pan. Season with a pinch of salt and pepper and cook, stirring occasionally, until everything is slightly browned, about 3-4 minutes.

2. Add the chicken stock, chili flakes, soy sauce, and mirin to the pot. Bring to a boil and reduce the heat to low and allow the stock to simmer about 20 minutes so all of the flavors meld. Strain the stock into another pan to remove the solids. Set stock aside.
 
3. Add water to a second pot and bring it to a boil. Add the dried noodles to the boiling water and cook according to package directions. I prefer to cook the noodles for ONE MINUTE LESS than what's recommended on the package, since the noodles will continue to cook for a bit longer when served with hot broth. Drain the noodles and divide into 4 bowls and set aside. 
 
4. Evenly divide the hot stock between the four bowls with ramen noodles. Top with sliced soy chicken, eggs, spring onions, radishes, bean sprouts and other toppings you like. If you like spice you could add a drizzle of chili oil over top. ENJOY!
 
Soft Boiled Eggs:
1. Bring a pot of water to a bowl. Add 2 Tbsp salt (to make egg easier to peel later). Gently add eggs to the pot and reduce heat so the water is at a simmer. Cook for 7 minutes for a medium set egg that is still a little runny. Remove the eggs to an ice bath and let cool for 5 minutes. Gently peel off shell and set aside.

BBQ Chicken with Corn, Bell Pepper, and Tomato Salad

This BBQ chicken dish is inspired as a healthy meal option. It would be great as a weeknight lunch or dinner. My recommendation to keep this dish simple is to use a store-bought BBQ sauce you love. 

Ingredients:

BBQ Chicken:
1 lb. chicken breast tenders
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. chipotle powder

1 Tbsp. olive oil
1/4 cup BBQ sauce

Corn Salad:
1 14oz can of corn

1 Tbsp. diced shallot

1 tsp. olive oil

1 tsp. salt
1 tsp. pepper
1/2 bell pepper, diced to 1/4 inch squares
1/4 cup grape tomatoes, cut into quarters
1 Tbsp. butter

Directions:

BBQ Chicken:

1. Combine salt, pepper, garlic powder, onion powder, paprika, and chipotle powder in a small bowl. Season chicken breast tenders with the spice mix. 

2. Preheat oven to 350 degrees. Heat 1 Tbsp. olive oil in a large sauté pan over high heat. Add chicken and cook on each side for about 2-3 minutes until both sides are browned. 

3. Place browned chicken on a foil lined baking sheet. Brush top of chicken with an even layer of BBQ sauce. Add a probe thermometer and cook chicken in the oven until temperature reaches 155 degrees. Remove from oven to a cutting board and allow to rest for 5 minutes. While chicken rests, make the corn salad.

Corn Salad:

1. In a large saute pan over medium high add the olive oil, shallot, salt and pepper. Saute for 2 minutes until shallots are translucent. 

2. Add canned corn to the pan. Cook for 3-4 minutes until corn is warmed through. Add bell pepper, grape tomatoes, and butter. Stir until combined and taste for seasoning. Add more salt and pepper if needed. 

Quinoa Salad Bowl - Q - Alphabet

This Q dish featuring quinoa is an easy to make recipe that is healthy and great for a work lunch. It can be served warm or at room temp depending on your preference. This dish is really versatile since you can add basically any veggies you like. Some suggestions are arugula, mixed greens, carrots, and broccoli. I made this a vegetarian dish but you could any protein you like. Get creative with this one and have fun!
 
Ingredients:
2 cups cooked and fluffed quinoa

1/2 cup canned black beans, rinsed
1 cup fresh spinach
1/2 cup cherry tomatoes, sliced in half

1/2 cup bell pepper, diced

1 cup sweet potatoes, cubed and roasted
1-2 Tbsp crumbled feta
 
Lemon Dressing:
2 Tbsp olive oil
2 Tbsp lemon juice
1 clove garlic, finely minced or grated
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp pepper
1/4 tsp red chili flakes
 
Directions:
1. Make lemon dressing by combining all ingredients in a small bowl or glass jar. Stir or shake well to combine. Set aside until ready to use.

2. Cook quinoa according to package directions. Once fluffed and cooled slightly add to a bowl.

3. Add beans, spinach, cherry tomatoes, sweet potatoes, bell pepper, and feta to the quinoa mix. Add half of the lemon dressing and gently stir until incorporated.

4. Taste for seasoning and add more lemon dressing if needed. Serve warm or store in an airtight container to serve the next day at room temp.