Baked blackened tilapia with tomato and cucumber salad

Ahhhh… It’s Monday, Monday is rough… sigh… I need something that has a kick. Kick me right in the head, and kick me out of the blue… 

And yes, I don’t want to stand around the kitchen and slave myself. Man, that’s how much I don’t like Monday….

So this dinner, it’s done in 20 mins, and you can eat it in 5 mins. Pour myself a drink, ahhhh… life ain’t bad after all

Ingredients

2 tilapia fillet 
1/2 tsp each of paprika, chili powder, garlic powder, ginger powder and salt
15 super ripe cherry tomatoes
1/2 cucumber (quartered and sliced into chunks)
1/2 small red onion (thinly sliced)
1 tbsp each of rice wine vinegar, mirin and koji 
2 tbsps of olive oil

Directions:

Preheat the oven at 425F.
Mix all the dry ingredients: paprika, chili powder, garlic powder, ginger powder and salt. Pat it on both side of the fillets.
Coat the baking sheet with some oil and bake the fish for 15 mins.
In the meantime, make the salad. Squeeze the juice out from cherry tomatoes and mix it with rice wine vinegar, mirin, koji and olive oil. Season with pepper. Toss with tomatoes, onion and cucumber. Let it chill in the fridge while the fish is cooking.

Serve the salad around the lovely fish.

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Spicy veal liver pasta with mushrooms and spinach

After meatless Monday, I want meat. Meat, Meat, meatttttt!!!! But, I got no meat in the fridge, I found liver in my freezer. HA! Close enough, defrost it in the fridge since last night, so I was able to cook it after the day trip in Sacramento. (Yup, I am SLEEPYYYY…)

The good thing about this dish only took 20 mins to make. I can enjoy a good gin and soda with my bowl of lovely pasta. Yum!

Ingredients:
A small piece of veal liver, about 400g, cut into bite size
1/2 lb of white button mushrooms, cut into bite size
4 serrano peppers, thinly sliced
1 bag of baby spinach (500g)
1/3 bag of spaghetti

Direction:
In a big pot, cook the pasta in plenty of lightly salted boiling water, according to the package. Reserve 1/2 cup of pasta water.
Meanwhile, make the spicy liver mixture with mushrooms and spinach. Heat 2 tbsps of bacon fat in a skillet over medium heat. Add mushrooms and pepper, cook for about 5–7 mins, until it starts to turn brown. Season with salt and pepper and dried parsley.
Add the veal livers, stir them around in the mixture and cook for 3 mins. Add pasta, pasta water and spinach, cook for another 2 mins. Season to taste.

Optional: Top with Italian pickled vegetables (Giardiniera). And wash it down with gin and soda.

Simple sugar snap peas

Going thru my fridge, I saw a bag of sugar snap peas I bought at Costco. I like Costco, but sometimes, they can be too much for a small household… I bought a bag of sugar snap peas thinking I will snack on it as healthy snacks. Well… I didn’t. So, gotta use them before they go bad. So I use the rest of the bag, about 1 lb and made this –

Curry sugar snap peas
1 lb of sugar snap peas
3 cloves of garlic  (minced)
3 tsps of curry powder
3 tsps of fried shallots

Over high heat, add 2 tbsps of duck fat. Stir fry for 1 mins until glossy. Add garlic until fragrant. About 2 mins.
Move the snap peas to make an empty spot. Add curry powder to fry in the oil. Then stir the snap peas with curry mixture.
Top with fried shallots and serve.

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Garlic chives with chinese sausage

Weekend… always too short. To make Sunday fun, making lunches without slaving at the kitchen (it’s freaking 86F at home!!!), and obviously, with a cold beer in hand 🙂 Perfect!

I/2 lb of garlic chives (cut into 3 inch pieces)
2 chinese sausages  (cut into small cubes)

Over medium heat, put all the chinese sausage in a wok with no oil, cook for a couple of mins, some oil should be released.
Then add garlic chives and cook for 5 mins. Season with salt and pepper.

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Spam fried rice with no eggs :(

I haven’t made lunch for Mr.D for a while, well, longggg while actually. It’s not just because I am lazy (yes, I love being a couch potato and playing crahlands on my phone), he also likes to go out to lunch with his coworkers. However, recently he has been too busy to go out, he asked me to make him lunches again…. so… here it is! Unfortunately, we had the last 2 eggs for breakfast. So, fried rice with no eggs 😦

Spam fried rice
1 can of spicy spam (cut into 1/2 inch cubes)
6 shiitake mushrooms (cut into small chunks)
Stem of on choy (thinly sliced)
3 cloves of garlic (finely chopped)
1 shallot (thinly sliced)
1.5 cup of cold cooked rice

Heat up a tbsp of oil (I used bacon fat, hehehe) over medium high heat. Pan fry the spam until crispy. About 1 min each side. Remove and set aside.
In the same pan, add a tbsp of oil, add garlic and shallots. Cook until fragrant about 1 min. Then add mushrooms and on choy stems, season with salt and pepper. Cook for 5 mins or until soften.
Stir in cooked rice and keep stirring for 4 mins. Season with 1/2 tsp of soy sauce (optional). Stir in the spam and cook for another 2 mins.
Serve with cucumber sliced and green beans.

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Sunday breakfast for one

Mr.D went to his business trip yesterday, and so… I didn’t really have dinner (yes, I enjoy having dinner with him, bite me!) So this morning,  I woke up hungry….
I looked at my fridge, leftover bread roll, some cheese, bacon, egg and a huge bag of salad greens (and that was my dinner last night)
Breakfast sandwich it is!!!!

1 bread roll
1 egg
2 slices of bacon (halved)
2 cups of salad greens
1 slice of pepper jack cheese

Preheat the oven to toast the bread.
Pan fry the bacon and set aside.
Remove some bacon oil and cook the egg in the same pan.
Toast the bread, then add the cheese and let it melt into the bread.
Top it with salad greens, bacon, egg and some japanese pickled ginger (optional)

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Sunday brunch – Leftover chilaquiles

It has been 2 weeks since Mr.D and I came back from our amazing Asia trip. I ate so many good food, drank a lot of good booze, met some amazing people and reunited with some old friends. I am a lucky girl 😀

An amazing Asia trip also comes with the worst jetlag, all I wanted to do is sleep, and we had a bbq a week ago, so we have been either eating leftover or going out. But man, seriously, how many freaking bbq meals can you eat in a week? I got tired of it after 2 meals..

So this morning, when I looked for breakfast in my fridge, I see these leftover:
1.5 sausage link
1 wing
a little bit of carne asada
1/3 of yellow onion
1/2 tub of green salsa

Well..Chilaquiles it is! And yes, I have not made it before, I think I haven’t had it before either, but who cares 😀

Leftover chilaquiles
1.5 sausage link (cut into small diced)
1 wing (deboned and cut into small diced)
a little bit of carne asada (cut into small diced)
1/3 of yellow onion (cut into small diced)
1/2 tub of green salsa
3 green onions (separate the white and green parts, cut into small diced)
1 tomato  (cut into small diced)
1/2 green pepper  (cut into small diced)
2 cloves of garlic (finely chopped)
2 eggs
Handful of tortilla chips

In a pan over medium high heat, add a tsp of oil and cook 2 sunny side up eggs. Season with salt and pepper. Remove and set aside.
In the same pan, add more oil if needed. Add onion, cook for 2 mins then add garlic. Season with salt and pepper. Cook for another 3 mins.
Add tomatoes, green pepper, white part of the green onions and cook or another 10 mins. Until tomatoes is getting mushy.
Stir in the green salsa, sausage link, chicken and carne asada, cook for another 3 mins.
By now it should be quite thick. Fold in the tortilla chips. Let them soak up the juice for 30 secs.
To serve, top it with the reserved green onions and our reserved sunny side up egg. (Hashbrown is optional, but why not?!?!?!)
YUMMMMMYYYYY!!!!

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