Requires more experience, more prep and cooking time (possibly cooking several things within the time), and maybe some ingredients you don’t already have in your kitchen (but should still be able to find at your local grocery store).
My Asian American influence on two of my favorite foods Wonton (餛飩) and burgers! Served up with an Asian-influenced remoulade and my Asian Cucumber Salad, one will not be enough!
This recipe is for the gluten-free version of my Chinese almond cookies. With the same texture & light nutty, buttery & sweet flavor. No one will know the difference!
This recipe for Chinese almond cookies is buttery and sweet with a light nutty flavor. They’re a must for your Lunar New Year Celebrations! But they’re so good I know you’ll serve them all year long!
Craving Chinese-American Takeout? How about the “always add to the order”, Crab Rangoons? my recipe is easy to make and remember.
Steamed Bao Buns (Baozi, 包子) are amazing. They are such a fun change-up to your typical US bread/biscuits. For me, they are incredibly nostalgic. I have memories of helping with my dad and my nai nai when we visited Texas in much younger years. It wasn’t a common meal in my house, but I was feeling a little nostalgic one day and decided to attempt the recreation of my nai nai’s version and way of making them (and she did use a scale 🤫).
I know, I know… I can hear some of you now, asking “Really Jenn? Another Pumpkin Recipe?” To that, I say yes! Yes, another Pumpkin recipe. “Why?”, you might ask. Well, I will answer your question with a question. Why not? I mean, why the pumpkin hate? Really… most people associate “pumpkin” with pumpkin spice and that isn’t even really the taste of pumpkin, but warming, yummy spices, blended together to a perfect fall-like “mood” of flavor.
It’s officially Fall, and nothing sounds better on a cool day than a nice warm, fluffy, and yummy potato pancake! Or… maybe that’s just me. 🤷🏻♀️ Oh well, today I’m sharing one version of German potato pancakes (yes there are multiple) that are loved in the Smith household. The kartóffelpuffer is traditionally served at Christmas time in Germany, but these are a family favorite that makes their way to our table, OFTEN.
I know I do, but I also know, that you don’t always want to fry your fish, but still want that amazing crispy goodness. Well… Enter… the baked version of my Beer Batter Fish Fry. Just like my beer batter recipe, this recipe can be used on shrimp or chicken. I’m honestly not sure if this recipe would work in an air fryer, but if you try it, please let me know!
Also, I have a tartar sauce recipe that goes great with this Beer Batter Fish Fry. Enjoy!
This recipe is my version based on my dad’s original recipes he taught me when I was younger. I use my family’s technique of cooking the meat first to prevent the fried wrapper from getting soggy.
Last night, I decided to go Tapas themed and made everything finger-friendly. I made cubed-sized Beer Batter Fried Fish, these Patatas Bravas, green beans, and instead of spicy garlic aioli, I went Remoulade for the dipping sauce (this is one of my husband’s favorite sauces, and eats it with almost everything).