Brunch Sushi Roll recipe

Hey, guess what? Are you familiar with the saying, "Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime." ?? Well, I'm going to teach you how to make sushi rice, and you can use that rice to make so many types of sushi you like!

I've had tamago rolls before but I've never seen bacon in a sushi roll. So the logical thing to do is to put bacon inside that roll! Not really, I just had 2 strips of bacon left in the fridge and they were looking pretty sad so I decided they needed to be in my tummy fast! If I ever see this recipe (my recipe) or some variation of it anywhere, I will take that as a compliment. Ooh, that would be so cool!

Printable Recipe

Brunch Sushi Roll

For the Sushi Rice
ingredients:
• 1½ rice cooker cup sushi rice (1 rice cooker cup = 180 ml)
• 2 cups water
• 2" x 2" piece of kombu (optional)
• 4 tbsp rice vinegar (no sodium & no sugar)
• 2 tbsp granulated cane sugar
• 1½ tsp kosher salt

instructions:
1)  Put rice in a fine mesh strainer and rinse under not-too-cold running water. Gently swish the rice around with your hand. Rinse rice until water runs clear, about 2 minutes. Drain rice very well by shaking the strainer. Leave the rice in the strainer for 30 minutes to 1 hour before cooking.
2)  Transfer rice to your rice cooker, add 2 cups water (just under the number 2 line on the pot), kombu (if using), and turn the setting to "Cook". Once the rice cooker switches to "Warm" setting, set the timer for 15 minutes. Meanwhile, make the vinegar seasoning.
3)  Add vinegar, sugar, and salt in a microwave-safe bowl. Microwave for 30 seconds, then stir until most of the sugar and salt are dissolved. Put the bowl back in the microwave for 15 seconds, then stir well until you don't feel any more grains. Set aside.
◘ tip: Alternatively, you can add vinegar, sugar, and salt in a small saucepan over low heat, stirring until sugar and salt are dissolved. Off the heat.
4)  When the 15-minute timer goes off, transfer cooked rice to a large wooden bowl (or glass bowl) and spread it out. Drizzle the vinegar mixture onto a wooden spatula while moving the spatula back and forth all over the rice to evenly distribute the seasoning.
5)  With one hand, use a slicing motion with the spatula to separate the grains while mixing in the seasoning, while the other hand fans the rice to help dry it. Gently fold in the rice, but don't mash down, and continue the slicing motion to coat the rice grains with the seasoning. Fan the rice the whole time.
◘ tip: Place the bowl over a damp towel to keep it from sliding off.

For the Omelette
ingredients:
• 3 eggs, beaten
• sea salt, to taste
• freshly ground black pepper, to taste
• gochugaru (Korean chili flakes), to taste
• non-stick spray

instructions:
1)  Spray a skillet with non-stick spray and place it over low heat. Pour in the eggs and swirl the skillet to ensure the eggs are laid evenly. Sprinkle the top with salt, pepper, and gochugaru. Cover the skillet and cook for 5 minutes or until the top of the egg is set. Transfer to a plate or work surface/cutting board.
◘ tip: After 3 minutes in to cooking, check the bottom of the eggs to make sure it isn't browning too much. Touch the top to test for wetness; if it's still wet, cook longer with the lid on until the top is dry to the touch. You can also use a rectangular pan (tamago pan) if you have it.

For the Bacon
ingredients:
• 2 bacon strips, preferably thick cut

instructions:
1)  Take bacon out of the fridge while the eggs are cooking to let come to room temperature. Place bacon in a skillet over medium-low heat. Cook on both sides just until cooked through but still pliable (not to a crisp), about 4 minutes per side. Transfer to a paper towel-lined plate to drain excess grease.

Other Ingredients
• furikake
• 5 chives, chopped (some for garnish)

To Assemble:
○ Place the omelette, seasoned side down, on a work surface. Add some rice, spreading it out in a thin layer. Sprinkle furikake all over the top, followed by chives. Place bacon on the edge closest to you; lift that edge and fold it over the bacon. Continue to roll slowly but snugly, not too tight.
○ Run your knife under warm water. Cut the roll into sixths or eighths. Place rolls on a platter and garnish with chopped chives.

◘ note: You can make other types of sushi with the leftover rice. To store sushi rice, place it in a glass container with a lid and refrigerate; use within 3 days.
        

Chicken Au Jus recipe

I love me some prime rib with au jus (mmm French Dip, too!) but chicken is much more affordable. Yeah, let's save some money and then use the savings to buy some ice cream :D

Fun Fact: I drank some of the au jus. No shame.

Printable Recipe

Chicken Au Jus

ingredients:
• 6 chicken thighs, bone-in & skin-on
• 3 tbsp sun dried tomatoes, chopped (packed in oil & Italian herbs)
• 6 tbsp red wine vinegar, preferably aged
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp Dijon mustard
• 2 tsp kosher salt + more for sprinkling
• freshly ground black pepper + more for sprinkling

instructions:
1)  Line a 13x9 baking dish with foil for easy clean up. Put chicken in a zip top bag and place the bag on the baking dish.
2)  Whisk the remaining ingredients in a bowl, including any oil accumulated on the cutting board from the sun dried tomatoes.
3)  Pour the marinade over the chicken. Squeeze as much air as you can out of the bag, seal the bag, and massage the marinade into the chicken. Let marinate in the fridge for at least 6 hours to overnight.
4)  Take the chicken out of the fridge to bring to room temperature 1 hour before cooking. Preheat oven to 400° F.
5)  Dump the chicken along with the marinade into the prepared baking dish. Arrange the chicken skin side up in a single layer. Cover with foil.
6)  Bake for 40 minutes. Remove the foil, sprinkle with salt and pepper, and bake for 30 minutes more.
7)  Transfer chicken to a plate. Pour the marinade into a fat separator and gently squeeze the juice out of the tomatoes with a spoon. Pour the au jus into a bowl.
◘ tip: Alternatively, transfer the au jus to a bowl and skim the fat off the top if you don't have a fat separator.
8)  Serve chicken with rice and au jus as a dipping sauce.
   

Angel Hair Pasta with Cherry Tomato Sauce and Italian Sausage recipe

My husband wanted to name this dish Wonderfully Delicious Pasta. When your love wants to name your recipe like that, you know you fed him glorious food. Just saying.

Printable Recipe

Angel Hair Pasta with Cherry Tomato Sauce and Italian Sausage

For the Italian Sausage
ingredients:
• 3-5 links hot Italian sausage
• ½ cup water
• kosher salt
• Italian seasoning
• garlic-pepper seasoning (McCormick Salt Free)

instructions:
1)  Preheat oven to 350° F. Place links in a 9x13 baking dish, making sure they are not touching each other. Pour water over the links and season with salt, Italian seasoning, and garlic-pepper. Bake for 30 minutes. Flip the links and season that side with the same seasonings; bake for another 30 minutes.

For the Pasta
ingredients:
• ½ lb angel hair pasta
• 1 tbsp kosher salt
• water

instructions:
1)  Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook to al dente according to package directions. Drain pasta.

For the Cherry Tomato Sauce
ingredients:
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• ½ tsp crushed red pepper
• 1 pint cherry tomatoes, halved
• ½ cup white wine (chardonnay: medium-dry to dry)
• asparagus, half of the bundle (about 10-15 spears)
• ¼ cup heavy cream
• ½ cup Parmigiano-Reggiano, freshly grated
• ½ tsp kosher salt
• ½ tsp dried oregano
• ¼ tsp freshly ground black pepper
• 1 tsp dried basil
• 1 tbsp Italian flat-leaf parsley, chopped

instructions:
1)  Trim off the tough ends of the asparagus (about 2-inches off the bottom). Cut the asparagus into fourths.
2)  Heat oil in a pan over medium heat. Add garlic and crushed red pepper, cook until fragrant, about 30 seconds.
3)  Add tomatoes and let soften for 2 minutes. During this time, start turning the tomatoes so that they are cut side down. Gently mash tomatoes with a fork.
4)  Add asparagus and white wine; let bubble up for 1 minute, then reduce heat and simmer for 5 minutes.
5)  Add heavy cream, half of the Parmigiano-Reggiano, salt, dried oregano, black pepper, dried basil, and parsley. Give it a stir and let simmer for 5 minutes.
6)  Add pasta to the sauce, toss to coat. Add the rest of the cheese and toss again. Off the heat.
7)  Add a serving in a dish and serve with sausage sliced on the bias/diagonal.
    

Beef and Shrimp Chow Mein recipe

Sorry to disappoint you, but there's no hand-pulled noodles here. You know you like shortcuts, too!

This is a stir-fry dish which means you gotta get your mise en place ready! Alright?!

Printable Recipe

Beef and Shrimp Chow Mein

For the Sauce
ingredients:
• 3 tbsp low sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp Sriracha
• 1 tsp sesame oil
• 1 tsp oyster sauce
• 1 tsp honey, preferably raw
• 1 tsp lemon juice, freshly squeezed
• 1 tsp ginger, grated
• 3 garlic cloves, grated
• 2 scallions, chopped
• 1 tbsp cornstarch

instructions:
1)  Mix all the ingredients in a bowl and set aside.

For the Chow Mein
ingredients:
• 1 package (6 oz) Wel•Pac Chow Mein Stir-Fry Noodles
• 2 quarts water

instructions:
1)  Bring water to a boil over medium-high heat. Add noodles and cook for 3 minutes. Drain noodles and rinse under cold running water for 3 seconds. Drain well and set aside.

For the Beef and Shrimp
ingredients:
• 1 lb ground beef
• 1 lb shrimp, peeled & deveined
• 1 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
• 8 oz can sliced water chestnuts, drained & rinsed
• 8 oz sliced baby bella mushrooms
• 2 cups broccoli florets
• 2 tsp ginger, grated
• 3 garlic cloves, grated
• 2 scallions, chopped
• 3 tsp sesame oil, divided use
• ¼ cup Shaoxing rice wine
• 2 tbsp low sodium soy sauce
• 2 tbsp Sriracha
• ½ tsp kosher salt
• ¼ tsp ground black pepper

instructions:
1)  Heat oil in a large cast iron skillet or wok over high heat. Just before it starts to smoke, add mushroom, broccoli, and 1 tsp sesame oil. Saute for 3 minutes. Scoop the vegetables out and transfer to a plate; set aside.
2)  In the same skillet or wok still over high heat, add ground beef, ginger, garlic, scallions, and 2 tsp sesame oil. Cook for 4 minutes or until no longer pink.
3)  Add shrimp and Shaoxing rice wine; cook for 3 minutes. Add the vegetables back in the skillet, and water chestnuts.
4)  Give the sauce a final stir then add it to the skillet. Toss for 2 minutes.
5)  Add noodles, soy sauce, Sriracha, salt, and pepper; toss everything around for 1 minute.
6)  Serve and enjoy! Pass the Sriracha bottle around the table for drizzling in case someone wants to make it spicier.
     

Bacon-Wrapped Asparagus with Lemon Butter Sauce recipe

Does your child not like veggies? Wrap them in bacon! Okay, maybe that isn't the best advice, sorry! Luckily, my little boy likes vegetables so I don't really need to mask them for him to eat veggies. He even gets compliments from people at restaurants when they see him eating my salad. I'm so proud of him! :)

Printable Recipe

Bacon-Wrapped Asparagus with Lemon Butter Sauce

For the Asparagus
ingredients:
• 15-30 asparagus spears
• 5-10 bacon strips, preferably thick cut
• olive oil
• kosher salt

instructions:
1)  Preheat oven to 400° F. Line a sheet pan with foil for easy clean up. Trim off the tough ends of the asparagus (about 2-inches off the bottom).
2)  Grab 3 asparagus and wrap it in 1 strip of bacon, from bottom to the top. Place the wrapped asparagus on the sheet pan, seam side down. Repeat process for the rest of the asparagus, and make sure the bundles are not touching each other on the sheet pan.
3)  Lightly drizzle the bundles of asparagus with olive oil. Bake for 25 minutes. Meanwhile, make the sauce (recipe follows).
4)  Sprinkle a little bit of salt over the top as soon as the asparagus comes out of the oven. Transfer wrapped asparagus to a platter.

For the Lemon Butter Sauce
ingredients:
• 4 tbsp unsalted butter
• 1 garlic clove, grated
• 2 tbsp lemon juice, freshly squeezed
• 1½ tsp Dijon mustard
• ¼ tsp kosher salt
• freshly ground black pepper

instructions:
1)  Melt butter in a small saucepan over low heat. Add garlic and give it a stir. Turn the heat off once garlic becomes very fragrant, about 1 minute.
2)  Whisk in Dijon mustard, lemon juice, salt, and pepper until sauce is smooth.
3)  Pour sauce in a bowl for dipping, or drizzle sauce over the asparagus.