Pork Banh Mi Sandwiches

I have been following the food truck competition on the Food Network on and off the past few weeks and became obsessed with trying a Banh Mi Vietnamese sandwich!!! They looked SOOOO good on the show and I had never tried one . . . so after tinking in the kitchen and trying out a few recipes . . . this is the winner that I found! Pork Banh Mi Marinade
Recipe by: Emily

1 lb Pork, sliced thin, use loin or chops
2 Cloves Garlic, minced
2 Tbsp Fish Sauce
3 tsp Sugar
1-2 tsp Black Pepper
1/4 cup Canola Oil
1 tsp Sesame Oil
3 Tbsp Shallots, minced
1/8 tsp Onion powder
Juice of a Lime
Pincc of Red Pepper Flakes

1. Combine all of the marinade ingredients and allow pork to marinade for at least 2 hours or overnight. Grill in batches over medium low-medium heat to caramelize the meat.

Pickled Carrot Slaw

1 cup Rice Wine Vinegar
2 Tbsp Sugar
1/2 tsp Salt
Dash of Red Pepper Flakes
1 Green Onion, chopped
2 cups of julienned vegetables- I used carrots alone . . . but you can use one cup of carrots and 1 cup of daikon radish if you like. (I am not a radish fan)

1. Combine rice wine vinegar, sugar, salt and pepper flakes in a microwavable bowl. Microwave for one minute and stir to dissolve sugar and salt. Add julienned carrots to vinegar mixture and allow to marinate in the refrigerator for at least 1 hour or overnight. Add the green onion just before serving.

Additional Sandwich Ingredients:

1 Crusty loaf of French Bread or 2-3 Small Baguettes
Cucumber Slices
Fresh Cilantro
Mayonnaise

To assemble the sandwich portion the french bread into 3 pieces and slice each in half length wise. Lightly toast the bread on a grill or in the oven. Spread the bread with mayonnaise, layer meat, sliced cucumber, pickled carrot slaw, and cilantro sprigs onto bread. Enjoy!

Coconut Shrimp Curry

I LOVE cooking with coconut milk . . . but try not to too often because it is some rich and heavy stuff (although I do opt to use lite coconut milk often enough when I do cook with it). Pairing coconut milk with curry is out of this world! This curry is rich and creamy . . . decadent if anything. My favorite curry is from Benja's Thai restaurant in St. George, Utah. The Yellow Curry is my very favorite . . . but everything else we have tried rocks too! If you ever get the chance . . . go there! The food is awesome and the hubs and I CRAVE their sushi 24/7!!!
I also ventured out today and bought a jar of italian pickled garlic . . . anyone ever cooked with it before? The girl at the store sold me on its many uses and how interchangeable it is in Italian cooking with regular garlic, and that it is awesome in salsa and good to eat on its own . . . we shall see . . .Coconut Shrimp Curry
Recipe by: Emily

1 1/2 lbs Shrimp, shelled, cleaned and tails removed
1/2 cup Red or Green Belle pepper, diced
1 cup Red Onion, diced
3 cloves of Garlic, minced
2 Tbsp Oil
1 can Coconut milk
1-2 tsp Curry Powder
1/4 cup Fischer Wieser-Mango Ginger Habanero Sauce
Garlic Chili Paste, optional- (add if you want more heat!!!)
1/2 tsp dried Basil or 1 Tbsp fresh basil, minced
1-2 Tbsp Soy Sauce, or Wasabi Soy Dipping Sauce, to taste
1/2 Tbsp Cornstarch, optional . . . add if you want a thicker sauce
Salt
Pepper

1. Heat two tablespoons of oil in a large wok or skillet over medium heat, add the diced onion and cook for 5 minutes, then add the green pepper to the onions and cook for an additional 5 minutes. Add the garlic, curry powder and basil to the onion and peppers and cook for one minute.
2. Slowly stir in the coconut milk, mango habanero sauce, and soy sauce. Bring coconut milk to a simmer and add the shrimp. Cook until shrimp begin to turn pink. Whisk in the cornstarch and allow to thicken for another minute or two, taste and season if needed. Remove from heat and serve over rice. Enjoy!

If you can't find the mango ginger habanaro sauce, use mango or apricot jam instead with a teaspoon of minced ginger and a teaspoon (or more) of minced habanaro or jalapeno.

Baked Coconut Shrimp Po'boys

We were SOOOO craving coconut shrimp at our house the other day . . . but I so did not want to deal with splattered grease everywhere . . . nor did I really want to have anything deep fried . . . so we opted to make BAKED coconut shrimp . . . and they rocked!!!
The key to the toasty, crunchy, oh so delish baked shrimp was toasting the coconut before coating the shrimp. I also add a little panko in to ensure a good crunch and to not overpower the shrimp with coconut (can that really happen . . .?) Anywho we LOVED them and ate them one day as a main entree and another day utilized them to make Po'boys. My hubs approved all the way! Baked Coconut Shrimp Po'boys
Recipe by: Emily

1-1 1/2 lb Shrimp, peeled and cleaned with tails removed, medium or large
2 cups Sweetened Flaked Coconut
1/2 cup Panko crumbs
3 egg Whites
1/2 cup flour
Salt
Pepper
Franks Red Hot Wing's Sauce -Sweet Heat BBQ
Fischer Wieser-Mango Ginger Habanero Sauce
1/2 cup Mayonnaise
Lettuce
Tomato's
Hoagie Rolls, lightly buttered and toasted

1. Evenly spread coconut on a cookie sheet and bake in a 350 degree preheated oven for 5-7 minutes, until lightly browned.
2. Pat shrimp dry. Set up your breading station by combining 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper in one bowl, the egg whites with 1-2 teaspoons of Franks Red Hot Wing's Sauce -Sweet Heat BBQ beaten together, and the panko crumbs and toasted coconut mixed in a third bowl.
3. Lightly dust shrimp with flour mixture then dip in egg white mixture and then coconut mixture.
4. Place coated shrimp on a lightly oiled cookie sheet to bake. Once all of the shrimp are coated bake for 8-10 minutes in a 350 degree preheated oven, turning shrimp over with a spatula half way to ensure even toasting. Serve shrimp with your favorite dipping sauce or make a Po'boy sandwich with lettuce, tomato and Em's yummy sauce. Enjoy!

Em's Yummy Dipping Sauce
1/2 cup Mayonnaise
a couple of drops of Franks Red Hot Wing's Sauce -Sweet Heat BBQ
2-3 Tbsp, Fischer Wieser-Mango Ginger Habanero Sauce
Squeeze of Lime

Mix together and serve as a dip for coconut shrimp, or as a spread for Po'boy sandwiches.

Chicken Pillows

I am 99.9% sure that everyone in Utah (if not the entire US) has a recipe for Chicken Pillows. So I guess that makes this a classic. Some of you may roll your eyes and say "Chicken Pillows" . . . seriously . . . but they are delish . . . so here they are.
I like a little crunch in mine so I always add either toasted chopped pecans, diced celery or green onion or all of the above when I have them on hand. Then I roll them in either panko crumbs, cracker crumbs, crushed corn flakes, crushed stuffing or croutons or whatever other brilliant ingredients that I have on hand. I top off my chicken pillows with homemade chicken gravy, but you can also use cream of mushroom or cream of chicken soup thinned out.
I have been distracted from posting due to family reunions (had SOOOO much fun!!!) and my new obsession with geneology!!! I made a "spring cake" and "fall cupcakes" for a Relief Society Enrichment dinner and of course had to share more pics!
Chicken Pillows
Recipe by: Emily

1 Tube Crescent Rolls
2 cups Roasted Chicken, diced or shredded
1 8oz Cream Cheese, room temperature
2 Green Onions, chopped
1/4 cup Celery, chopped fine
1/4 cup Pecans, chopped and toasted
Salt
Pepper
1/2 cup butter, melted
1 1/2 cups bread crumbs, cracker crumbs etc.

1. Combine the cream cheese, chicken, green onions, celery, pecans and salt and pepper together.
2. Unroll crescent rolls and evenly divide the chicken mixture onto each unrolled roll.
3. Roll or fold the crescent roll dough over the filling, making sure that all of the filling is enclosed in the dough, it will look "something like a pillow."
4. Roll the dough pillows in the melted butter and then in the crumbs. Place on a baking sheet and bake in a 350 degree preheated oven for 14- 17 minutes or until golden brown. Top pillows with gravy to serve! Enjoy!

German Meatballs with Buttermilk Gravy

On Sunday evening I browsed the many cookbooks that I brought back with me from Germany and made a list of recipes that I want to make . . . . so I will hopefully be posting more German recipes here within the next few weeks/months. I love German food! It is VERY hearty. I especially love the Knoedls and Kloese that accompany so many meals. I am definitely going to be making some in the near future.
German Meatballs with Buttermilk Gravy
Recipe by: Emily
2 lbs Lean Ground Beef
1 Egg
1/4 cup Milk
1/3 cup FRESH Bread Crumbs
1 Small Onion, diced small
2 tsp Spicy Brown Mustard or Regular Yellow Mustard
1 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Vegetable or Canola Oil
1 Medium Onion, thinly sliced
2 Tbsp Olive Oil
1/4 cup Flour
2 cups Buttermilk
1 tsp Brown sugar
2 Tbsp Butter

1. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the chopped onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened and caramelized, about 15-20 minutes.
2. While the onions cook, mix the egg, bread crumbs, milk, salt, pepper, and mustard together in a bowl. In a medium bowl add the ground beef, diced onion and bread crumb mixture together. Mix gentle until the onions and bread crumbs are evenly incorporated. Shape into walnut sized meatballs. After the onions are caramelized add 1-2 tablespoons of water to the onions to deglaze the pan. Remove the onions from the skillet and set aside. Add 1 -2 tablespoons of oil to the skillet and fry the meatballs on each side over medium heat until browned.
3. Remove meatballs from the skillet and add 2 tablespoons of butter to the skillet, add the flour and cook for 1 minute. Whisk the buttermilk into the flour, continue whisking until the gravy is smooth. Taste gravy and season with salt and pepper if needed. Add the caramelized onions and meatballs back to the skillet and allow to simmer for 2-3 minutes or until the gravy has thickened. Serve over hot spaetzle noodles. Enjoy!

Spaetzle with Caramelized Onions

I love spaetzle . . . I love to make it and use it in SO many dishes . . . plus my skills at making it have improved drastically over the years. One of my favorite ways to eat it is also incredibly simple. It just takes a little time . . . but is worth it in the end!
I love the look, shape and texture of the noodles. They look homemade, have perfect curves and shapes for cradling gravies and sauces . . . plus if you go to your cupboard and are out of pasta or noodles you can make a batch of spaetzle faster than you can hit the grocery store.
Spaetzle with Caramelized Onions
Recipe by: Emily

2 cups Flour
2 eggs
3/4 cup of Milk
1 tsp Salt
Dash of Nutmeg
1 Large Onion, sliced
1 tsp Brown Sugar
2 Tbsp Olive Oil
3 Tbsp Butter
Salt
Pepper
Chopped Parsley (optional)

1. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the sliced onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened and caramelized, about 15-20 minutes, stirring occasionally.
2. While the onions cook mix the flour, nutmeg and salt together in a medium bowl. Mix the eggs and milk together in a separate bowl then add to the flour mixture. Whisk together until no lumps are left in the dough. Allow the dough to rest for 15 minutes.
3. Bring a large pot of lightly salted water to a boil. Place a colander or course sieve over the boiling water, scrape the spaetzle dough through the colander holes using a scraper or spoon allowing the dough to drop into the boiling water like teardrops. Boil the spaetzle for 6-8 minutes or until all of the noodles float to the top, stirring gently to separate noodles if needed. Drain noodles in a colander and rinse with water.
4. Add the remaining butter to the onions, add the spaetzle noodles to the onions and cook for 3-5 minutes, season with salt and pepper. This makes a great side dish for any German fare or alone. Enjoy!

-You can also toast fresh bread crumbs and sprinkle over the top or your favorite shredded cheese.
- Spaetzle is a great sub for macaroni noodles in mac and cheese or in soups!

Over the Top Stuffed French Toast with Strawberry-Rhubarb Buttermilk Syrup

This french toast is over the top! If you need a breakfast that is just going to brighten your day and tickle your toes you have found it! I LOVE this french toast!!! The syrup is D-E-L-I-S-H as is the cream cheese filling . . . second best part is that it is super fast and easy to make! YUM-O!!! At girls camp our amazing cook made buttermilk syrup and added a container of strawberry yogurt to it =wonderful stuff so thanks for the ideas Colleen!Over the Top Stuffed French Toast with Strawberry-Rhubarb Buttermilk SyrupRecipe by: Emily

1 loaf White Bread or Brioche
5 Eggs
1 cup Milk
1/3 cup Sugar
1 tsp Vanilla
8 oz Cream Cheese, room temperature
1/3-1/2 cup Brown Sugar
Butter

1. Mix the cream cheese and brown sugar together using a fork. Set aside. Beat the eggs, milk, vanilla, and sugar together in a shallow bowl or pie plate. Set aside.
2. Cut the bread into thick 1 inch slices. Make a pocket in the bread by slicing into the top in the middle. (Or you can use two regular slices of bread and spread the cream cheese between the two slices.)
3. Stuff the bread pocket with 1-2 tablespoons of the cream cheese mixture, dip the stuffed bread into the egg mixture coating well on both sides.
4. Heat a griddle or frying pan over medium-low to medium heat. Lightly butter the pan and fry the french toast on both sides until golden brown. Serve with Strawberry-Rhubarb Syrup. Enjoy!

Strawberry Rhubarb Buttermilk Syrup

1 cube Butter (or margarine)
1 cup Sugar
1/2 cup Buttermilk
1/2 tsp Vanilla Extract
1/2 tsp Baking Soda
1/3 cup Strawberry-Rhubarb Jam

Melt the butter in a heavy saucepan over medium heat. Stir in the sugar, buttermilk, and vanilla. Cook and stir until thick. Add the baking soda, stir, add the jam. Serve warm and enjoy!

Za-Zoom Meatballs

I hope that everyone had a wonderful July 4th weekend! We celebrated today by going out to breakfast and then by watching our towns Independence Day Parade. It was a good day. The hubs and I were too tired to go out and watch the fireworks . . . but we heard them. We will have to do that on the 24th for sure.
My hubby and I were out of town last week . . . so I have been trying to cook "real food" the past few days and hence this little jem of a recipe. He was on a golf getaway with his amazing Dad and I was chewing dust and squealing over bugs in the mountains with the girls in our ward . . . it was wonderful and a day! Za-Zoom Meatballs
Recipe by: Emily

Meat Balls:7 Tbsp Soy sauce, low sodium
6 Tbsp Sugar
1 teaspoon Garlic salt
2 Tbsp Water
3 Scallions, diced
1 tsp Ginger
2 lb Ground beef
1 cup Bread crumbs, I love panko for this!
1 tsp Black Pepper, freshly cracked

Za-Zoom Sauce:1 cup Brown sugar
2 Tbsp Soy Sauce
1 1/2 cups Water
1 teaspoon Ginger, mashed and minced1 1/2 cups Catsup
1/3 cup Pineapple Juice
1/3 cup Vinegar
Salt & pepper to taste

1. Whisk all the sauce ingredients together in a medium bowl and set aside.

2. Mix all of the ingredients together except for the ground beef and bread crumbs. Let sit for 10 minutes.

3. Place the beef in a large bowl and make a well in the center. Put the crumbs in the well and pour the soy sauce mixture over crumbs. Blend beef and crumb mixture together thouroughly with your hands.

4. Shape ground beef mixture into balls and brown in oil.

5. Place the browned meat balls in an oven safe baking dish; pour the sauce over them and bake at 300 F. for one hour. Serve over rice or alone. Enjoy!

L.A. Lakers Cake

My nephew turned 7 years old this week and requested for me to make an L.A. Lakers birthday cake for him . . . so we went off of his favorite player . . . "The Black Mamba" . . . Kobe Bryant. Yes I realize that Odom's # is 7 . . . by "Big T" turned 7 so we had to put that on his jersey . . . but made a black mamba snake as a reference to Bryant. I won't lie . . . I am NOT an L.A. Laker fan . . . Oh the things an aunt is willing to do for her nieces and nephews . . .