Asian Bacon Wrapped Chicken Thighs

  • 4 Chicken Thighs (boneless & skinless)
  • 4 Pieces of Bacon
  • 1 Tablespoon of Soy Sauce
  • 2 Garlic Cloves (minced)
  • ¼ Cup Brown Sugar
  • 2 Tablespoons Rice Wine Vinegar
  • Fresh Ground Pepper

This is an Asian flavor inspired dish with an American twist- Bacon!

  1. Marinate the chicken by combining the chicken, soy sauce, garlic, brown sugar, vinegar and pepper in a bowl. Leave marinating for 4-5 hours.
  2. Preheat oven to 375 degrees F.
  3. Fold the corners of the chicken thighs in and wrap one piece of bacon around it.
  4. You might need to use a toothpick to hold it down if you do use make sure to remove once done cooking (never server with it in).
  5. Place the chicken on a sheet pan and cook for 25 minutes until bacon is golden brown.

Serve with your favorite vegetable or try out our lemon garlic asparagus recipe.

Beef Bone Broth Jar Fixed

Vietnamese Bone Broth

Vietnamese Bone Broth

Ingredients
  

  • 4 Lbs. Beef bones approximately 12 pieces
  • 2 Lbs. Oxtail
  • 5 Quarts Water
  • 1 ½ Onions halved
  • 2 Shallots peeled/ whole
  • 3 Teaspoons of Fish Sauce
  • 1 Teaspoons of Sugar
  • 4 ” Piece of Fresh Ginger
  • 4 Star Anise Pods
  • ¼ of a Cinnamon Stick
  • ½ of a Cardamom Pod
  • 1 Tablespoon Salt
  • 6 Peppercorns
  • 3 Cloves

Instructions
 

  • In a large stock pot add the beef bones and the oxtail and cover with water
  • Preheat the oven to 450 degrees F.
  • Places onion halves, shallots and ginger on a sheet pan (no oil) and roast for 25 minutes.
  • After 25 minutes add to the stock pot, now you can also add the remaining ingredients
  • Bring the stock to a simmer and hold there cooking for 8-10 hours
  • Strain stock with cheesecloth and a colander ensuring no fat, seeds, bones or sediment end up in the finished stock.
  • The stock is ready to be used or let cool and put in gallon zip lock bags- freeze for future use.

Notes

Don’t brown the bones as you want a clear broth and browning the bones will make broth cloudy.
 Make sure broth does not boil, just keep a nice steady simmer
Tried this recipe?Let us know how it was!
  • 4 Lbs. Beef bones (approximately 12 pieces)
  • 2 Lbs. Oxtail
  • 5 Quarts Water
  • 1 ½ Onions (halved)
  • 2 Shallots (peeled/ whole)
  • 3 Teaspoons of Fish Sauce
  • 1 Teaspoons of Sugar
  • 4” Piece of Fresh Ginger  
  • 4 Star Anise Pods
  • ¼ of a Cinnamon Stick
  • ½ of a Cardamom Pod
  • 1 Tablespoon Salt
  • 6 Peppercorns
  • 3 Cloves
  1. Large stock pot add the beef bones and the oxtail and cover with water

Don’t brown the bones as you want a clear broth and browning the bones will make broth cloudy.

  1. Preheat the oven to 450 degrees F.
  2. Places onion halves, shallots and ginger on a sheet pan (no oil) and roast for 25 minutes.
  3. After 25 minutes add to the stock pot, now you can also add the remaining ingredients
  4. Bring the stock to a simmer and hold there cooking for 8-10 hours

          Make sure broth does not boil, just keep a nice steady simmer

  1. Strain stock with cheesecloth and a colander ensuring no fat, seeds, bones or sediment end up in the finished stock.
  2. The stock is ready to be used or let cool and put in gallon zip lock bags- freeze for future use.

Authentic Pho

Authentic Beef Pho

We used to love to go out to eat pho until we learned how easy it really is to make. I you purchase your beef already sliced and bone broth already made this dish comes together in minutes
Course Dinner, Lunch, Main Course
Cuisine Asian

Ingredients
  

  • 6 Cups Beef Bone Broth
  • 3 Cups Flat Rice Noodles cooked
  • 6 oz. Top Round Beef sliced paper thin
  • 8 slices Onion sliced paper thin
  • 1 Green Onion sliced
  • 2 Sprigs of Cilantro spring picked
  • 6 Thai-Basil Leaves torn apart
  • 2 Cups Bean Sprouts
  • ½ Lime quartered
  • 2 Tablespoons Hoisin Sauce
  • 2 Teaspoons Sriracha

Instructions
 

  • In a large pot bring the bone broth to a full boil
  • In each large serving bowl place, 1 cup cooked noodles on the bottom.
  • Place approximately 5 very thin slices of raw beef over the noodles
  • Place 1 cup of bean sprouts on top each
  • Add the onion slices, cilantro, basil, and green onion
  • Carefully pour scalding hot bone broth over top, submerging the beef and noodles in the liquid
  • Squeeze lime over the top of each
  • In a small dish, mix the hoisin and sriracha together for dipping
  • Enjoy!
Keyword Soup
Tried this recipe?Let us know how it was!
  • 6 Cups of  Bone Broth
  • 3 Cups of Flat Rice Noodles  (cooked)
  • 6 oz. Top Round Beef (sliced paper thin)
  • 8 slices of Onion (sliced paper thin)
  • 1 Green Onion (sliced)
  • 2 Sprigs of Cilantro (spring picked)
  • 6 Thai-Basil Leaves (torn apart)
  • 2 Cups of Bean Sprouts
  • ½ of a Lime (quartered)
  • 2 Tablespoons Hoisin Sauce
  • 2 Teaspoons Sriracha
  1. In a large pot bring the bone broth to a boil.

Bone Broth recipe  

  1. In each large serving bowl place, 1 cup cooked noodles on the bottom.
  2. Place approximately 5 slices of raw beef sliced over the noodles.
  3. Place 1 cup of bean sprouts on top each.
  4. Add the onion slices, cilantro, basil, and green onion.
  5. Pour bone broth over top, submerging the beef and noodles in the liquid.
  6. Squeeze lime over the top of each.
  7. In a small dish, mix the hoisin and sriracha together for dipping.

Enjoy!

Sushi

  • 2 Cups Short grain/ Sushi Rice
  • 2 Cups water
  • 1 ½ Tbl. Sugar
  • 2 Tbl. Rice Vinegar
  • 1 Tbl. Salt
  1. Rinse rice in a bowl 3 times with water & strain
  2. In Medium Pot combine Rice and 2 Cups of water, bring to a boil
  3. Reduce heat to low, cover and cook for another 15 minutes
  4. Combine sugar, vinegar and salt into a small cup, microwave on high for 35 seconds.
  5. Shut heat off rice and let stand for another 15 minutes
  6. Pour the sugar, vinegar mixture over the rice and mix for a few times.
  7. Lay rice out on a flat baking pan to cool, as soon as the rice is cooled you can start to make your sushi.

** Don’t forget to keep a finger bowl of cool water next to you and dip your fingers to work the rice as needed**

Asian Chili Chicken Tenders

  • 1 Lb. of Chicken Breast (cut into small strips approximately ¼ – ½ inch thick)
  • 2 Cups of Flour
  • 1 Cup of Italian Bread Crumbs
  • 1 Cup of Panko Bread Crumbs
  • 3 Eggs
  • 1/4 of Cup Milk
  • ½ Cup of Asian Chili Sauce
  1. Heat the oil to 350 degrees F.
  2. Take 2-3 pieces of the chicken strip, dust with the flour mixture.
  3. Move the chicken from the flour mixture to egg wash.
  4. Move the chicken from egg wash to bread crumbs.
  5. Once you get the 6 pieces breaded, fry in oil for approximately 4-5 minutes.

You want to ensure you chicken is 160 F degrees when you take out of the oil, as the chicken rests it will reach the desired temp of 165 F.

  1. Place chicken on paper towels when done to absorb remaining oil.
  2. Now you can add your sauce and serve. 

Seaweed Salad

  • 4 Teaspoons of Soy Sauce
  • 4 Teaspoons of Rice Wine Vinegar or Marin
  • 1 Cup Dried Seaweed  (Wakame,  Hiyashi or Goma Wakame is the best. We have tried lots of seaweed types but prefer the Hiyashi shown in the second and third pictures).  
  • 2 Teaspoons of Sesame Oil
  • 1 Teaspoon of Sesame Seeds
  • 1 Teaspoon of Fresh Ginger
  • ¼ Teaspoon of Red Pepper Flakes (Optional)
  • ½ Teaspoon of Onion (Minced)
  • 1 Teaspoon of Sugar (omit if you use Marin)
  • ½ Teaspoon of Salt
  1. Soak the seaweed in a bowl with 4-5 cups of water, the seaweed will get 10 times its size when rehydrated, soak for 5 minutes. Drain the seaweed and put in another bowl and set aside.
  2. Combine all the ingredients in a bowl and mix together, pour over the salad and serve!

 

opt Fresh Asian Spring Roll

Fresh Asian Spring Rolls

Fresh Asian Spring Roll

These are light but so satisfying to crunch into. You can taste all the fresh vegetables and herbs so make sure add all your favorites like basil. mint, cilantro, sprouts, carrots. Dip into a little homemade peanut sauce and you will be in heaven.
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine Asian

Ingredients
  

  • 1/8 Package Vermicelli Rice Noodles
  • 20 Extra Thin Rice Papers if you want to single roll you will only need 10
  • 10 Shrimp – Size 16/20 shelled, deveined and cooked and sliced in half
  • 1 Cup Lettuce shredded
  • 1 Cup Carrot thin matchstick
  • 1 Bunch Green Onion/aka Scallion cut to 6” long
  • 1 Cup of Fresh Bean Sprouts washed well
  • 10 Mint Leaves cut in half lengthwise
  • ½ Cup Fresh Cilantro leaves
  • ½ Cup Fresh Basil chopped

Instructions
 

  • Cook the vermicelli noodles and plunge into a bowl of ice water before using.
  • When they cool drain and set aside.
  • Dampen a clean kitchen towel and lay flat on the surface that you will be rolling on.
  • Chop and prepare all your vegetables before working with the rice paper.
  • Soak the rice papers one at a time in a large bowl of warm water.
  • Once they are pliable, lay them on your damp kitchen towel.
  • If you are using a double wrapper (Nicole’s preference) lay them one on top of the other.
  • Start with the vermicelli and layer a small amount in the wrapper then add in the various ingredients (do not overfill).
  • Tuck in both the ends of your rice paper and begin rolling like a burrito.
  • Place on your dish and start the next one.
  • Serve with our Asian Peanut Sauce or an Asian chili sauce that you can purchase in most grocery stores.

Video

Notes

Can be modified to use cooked chicken or cooked shrimp and cooked chicken.
Tried this recipe?Let us know how it was!

Yellow Chicken Curry

  • 1 Lb. of Chicken Thighs (boneless, skinless)
  • 2 Tablespoons of Premixed Yellow Curry Paste (to taste)
  • 3/4 Cup of Chicken Stock
  • 1 Tablespoons of Olive Oil 
  1. Cut the chicken thighs into bitesize cubes.
  2. Add the olive oil to a frying pan.
  3. When the pan is hot, add the chicken cubes and brown on medium heat (2-4 minutes).
  4. Add the chicken stock. 
  5. Add the yellow curry paste (start with the two tablespoons. and add more to adjust the heat).
  6. Cook 30 minutes until the chicken is no longer pink. These are thighs (dark meat) so they will not turn white. If you are unsure if cooked thoroughly, use a meat thermometer and cook until chicken temp is 160 degrees F. 

Frozen Wonton Meal

  • 16 Frozen Mini Wontons (I used the chicken and cilantro wontons from Costo, it was only $6 for a huge bag).
  • ¼ of a White Onion (sliced)
  • 3 Baby Carrots (cut into matchsticks)
  • 3 Brussel Sprouts (cut into quarters)
  • 1 Teaspoon of Fresh Ginger (minced)
  • 1 Clove of Garlic (minced)
  • 3 Tablespoons of Orange Juice
  • 2 Tablespoons of  Chicken Stock
  • 2 Teaspoons of Lime Juice
  • 1 Tablespoons of Butter
  • 2 Tablespoons of Soy Sauce
  • 2 Tablespoons of Rice Wine Vinegar
  • Ground Black Pepper to taste
  1. Heat a frying pan to medium heat and add the butter.
  2. Once melted, add the Brussel sprouts, carrots, onion, garlic, and ginger.
  3. Cook for 5-6 minutes, stirring occasionally.
  4. Add the frozen wontons to the pan, mix and let cook for 1 minute.
  5. Add the lime juice, orange juice, chicken stock, and soy sauce.
  6. Cover the pan with a lid and cook 5-6 minutes on medium heat.
  7. Add the black pepper and rice wine vinegar.
  8. Put the lid back on the pan and cook for another 2 minutes.
  9. Turn the heat off, leave the lid on and let sit for 2 minutes before serving.

Asian Chicken Lettuce Wraps

  • 2 Lbs. of Ground Chicken
  • ½ of a Small Red Onion (diced)
  • ½ Cup of Shredded Carrots
  • ½ Cup of Water Chestnuts sliced
  • 1 Cup of Hoisin Sauce
  • 2 Teaspoons of Chopped Garlic
  • 2 Teaspoons of Ground Fresh Ginger or Ginger Paste
  • 2 Tablespoons of Olive Oil
  • 1 Head of Bib /Boston Lettuce
  1. Heat a frying pan with oil on medium/ high heat,  add onion and carrots.
  2. Cook for 3 minutes.
  3. Reduce the heat to medium and add the garlic and ginger to the mixture and cook for another 3 minutes.
  4. Add the ground chicken and cook thoroughly for 10 minutes.
  5. Add the hoisin sauce and water chestnuts, cook for another 5 minutes.
  6. Spoon mixture into lettuce and serve

Nicole and Jan Cook Asian

Neither I or Nicole have any ties to the Asian community except through food. We both love sushi, pho, wontons, spring rolls and just about any Asian dish you can think of. We thought it would be fun to use one of our coveted three days visiting together to not just enjoy this cultural food that is rich in flavor and steeped in tradition, but to prepare it and share it with the For the Love of Food readers.

I have never prepared my own sushi, but Nicole has several times and with her culinary background I assume that somewhere in her classes she must have been taught this art of rolling the rice, fish, and vegetables. I was not so daring as you will see in the videos. I wimped out and used what is called the Sushi Cube. I bought it at Whisk (a fabulous kitchen store in my community). It basically lets you stuff all the items for your sushi inside this little box and presses it into a cute little bit sized cube. Great for creating bite-sized appetizers, making sushi with kids or for a beginner sushi cook like me.

All of us including my husband love fresh spring rolls with a peanut sauce so we were sure to include this on the menu for the evening. We have a video and recipe for the spring rolls and a recipe for the peanut sauce. Get the recipes by clicking the button at the bottom of this blog article. 

We also added to the menu two kinds of Asian curry: one yellow and one green. I made both using a special curry mix I found in the cultural market.  Much to my surprise, we all liked the yellow curry the best. I wonder if it was because I made that one with the chicken thigh meat that lends its fat to flavor to whatever you’re cooking. The second green curry was made using the chicken breast. I will share a photo of each.  We cooked white basmati rice to serve with the curries.

To finish off the meal we stirred up and froze some fabulous ingredients that would become homemade coconut ice-cream. This came together with just three ingredients and we did not use an ice-cream maker. This was simplicity at its best! Truth be told we were so full after the meal we did not eat the ice-cream that night however, but Nicole were sure to eat it for breakfast the next morning. Hey, don’t judge us! It was almost a smoothie. I will include the recipe we used as it was very tasty!

All in all our Asian meal was a success with lots of leftover curry and rice that Rob took to reheat for his work lunch. We also saved a ton of money since going out for a great a sushi lunch can run Nicole and me almost $100. We fed all three of us more than just sushi and had leftovers for Rob’s lunch and our breakfast for much less than $100.00. In addition, I learned how to roll the sushi, we got to spend quality time together and share our recipes and experience with you our readers.