{Recipe} Quinoa Enchilada Casserole

I shared on Instagram last night that I was trying a new Quinoa Enchilada Casserole and I would post the recipe if it was good. Let me tell you friends, IT WAS GOOD! I am already dreaming about it for dinner tonight. And the best part is that it is so easy! Even after working until 5, going to the store to get ingredients, it was done in no time!

Ingredients:

• 1 Avacado
• 1 can black beans
• 2 tbsp fresh Cilantro
• 1 can Corn, drained
• 1 can chopped green chiles
• 1 Roma tomato
• 1 cup Quinoa
• 1/2 tsp Chili powder
• Salt and Pepper for flavor
• 1/2 tsp Cumin
• 1 can Enchilada sauce
• 3/4 cup Cheddar cheese
• 3/4 cup Mozzarella Cheese

Directions:

1. Cook 1 cup Quinoa according to directions.

2. Preheat oven to 375 degrees.

3. In a large mixing bowl, combine avocado, black beans, cilantro, corn, green chiles, tomato, Chili powder, salt, pepper, Cumin, Enchilada sauce, 1/2 cup cheddar cheese, and 1/2 cup Mozzarella cheese. 

4. Once cooked, add Quinoa to mixture. Transfer to 8x8 inch baking pan. Sprinkle remaining cheese on top.

5. Bake 15-20 minutes or until cheese on top is melted and bubbling.

6. Enjoy!

See? I told you it was super easy!

{Recipe} Honey Lemon Chicken

What you need:

• 1.5 lbs.  boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar (I used red wine vinegar)
• salt and pepper
• 1 tablespoon olive oil (I used Grapeseed oil)
• Honey Lemon Sauce (see below)
• Optional toppings: toasted sesame seeds, thinly-sliced green onions, lemon zest, lemon slices

Honey Lemon Sauce Ingredients:

• 3/4 cup chicken stock
• 1/4 cup fresh lemon juice
• 3 tablespoons honey (or more/less to taste)
• 2 tablespoons cornstarch
• Pinch of ground ginger

Directions:

1. Place the chicken, soy sauce and rice wine vinegar into a large ziplock bag, and toss until the chicken is evenly coated. Refrigerate for at least 10 minutes, or up to 8 hours.

2. When you are ready to cook the chicken, drain the soy sauce mixture. 

3. In a separate bowl, whisk the honey lemon sauce ingredients together until combined.

4. Heat oil in a large sauce pan over medium-high heat. Add the chicken and sauce for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking. Add salt and pepper for flavor. When fully cooked, transfer the chicken onto a separate plate.

6. Pour the whisked honey lemon sauce into the empty skillet. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. (Feel free to season with extra salt and pepper, or extra honey or lemon).

7. Add the chicken back into the pan and toss until it is evenly coated with the sauce. Remove from heat and serve the chicken immediately, topped with optional toppings if desired.

Absolutely delicious and super easy! The serving size says it is for 4 so if you are making for a larger crowd, I would definitely double it up. Enjoy!

{Day 1} And it Begins!

And today is the first full day of the tour! All of the families arrived within half an hour of each other, except for one, and so we were able to make just one airport run and our guide, Jenny, waited for the last family, who arrived about an hour and a half after the others. They were all tired from traveling, but excited to be in Korea!

Even though it can be very difficult, the best thing to do to get over jet lag it to just jump right in. We kept the families busy although as our first day wound down, they were pretty tired. We started the day bright and early and with a visit to a Korean college, Senjong University. This university actually has a high percentage of international students. 

The scenery was just beautiful! The above picture is a museum on campus and gave the story of some of Korean's history.

After our hour long tour at the University, we moved onto our next stop of the day, the 2002 World Cup Stadium. Here are a few pictures and then we will move right along because being a Johnson, having gone to a soccer stadium, is just plain embarrassing.

Moving right along then.... next we stopped a local market which is always quite interesting! I have been to many markets in China that are very similar but it was pretty new and different to some of our families! I found this guy... anyone hungry?

We then ended our first day by attending a cooking class. I observed and took pictures but I did get to taste test some of the Korean dishes. Not too bad!

Day 1 done! I think this tour is going to be a lot of fun. Our families are great and we are going to see some pretty interesting sights over the next week and a half.

Spicy Green Beans

Spicy green beans. My favorite Chinese dish. I have been attempting to perfect them for the last two years and even though I still haven't quite perfected them, I'm definitely getting closer and almost there! I just bought some more green beans today and am planning on trying them again soon to see if I can get them just right. But without further to do, here is what I did:

What you need:

* generous 1 1/4 cup (I probably had closer to 2 cups) green beans, trimmed and cut diagonally into 2 inch sections.

* 2 tbsp vegetable or peanut oil

* 4 dried chile's, cut into 2-3 pieces

* 1/2 tsp Sichuan peppers (I don't like these so I did not use them)

* 1 garlic clove, finely sliced

* 6 thin slices of fresh ginger

* 2 scallions, white part only, cut diagonally into thin pieces

* pinch of salt

* Soy sauce

I was very excited several weeks ago when I found a cookbook I forgot I had: "Cooking School CHINESE: Bring the flavors of China to life in your own kitchen!" 

Yes, now that is JUST what I need! My aunt bought me this cookbook several years ago and I had not used it yet and I have found so many good recipes in it to try! Unfortunately I could not find dried chilis around here since we don't have an Asian market, so I had to order them on Amazon. They cost only a few dollars with free shipping BUT were coming straight from Thailand and wouldn't arrive for 3-4 weeks!  After several weeks, they finally arrived, and I could try my recipe.

First, I cut and washed all my green beans. The recipe calls for 1 1/4 cup, I used probably closer to two cups. Now keep in mind, in China they don't measure and so I have gotten into the habit as well when I'm cooking Chinese food! Therefore I'll do my best to give you close measurements. 

After you wash the beans, set them aside. 

I then cut everything I needed so they were all ready to just throw in my skillet when it was time.

Cut the red chilis and set aside. 

Do the same with the garlic cloves (I used 3... I LOVE fresh garlic...) and ginger. Set aside.

Cut the scallions... using only the white part at the bottom. I did use a little green and it was fine.

Now the key to the beans is to cook them BY THEMSELVES FIRST! I turned my stove on rather high (the Chinese cook over very high temperatures) and then put in a little oil. When the skillet was hot, I threw in the green beans. I then watched them closely and stirred occasionally to keep them from burning. I turned the temperature down to medium. I then let them cook for quite a while until they started to "pucker." This took probably close to 10 minutes. Once they were fully cooked and mostly "puckered," I set them aside.

I then put a little more oil in and added the chili's and Sichuan peppers (if you want, I did not use them) and then add in garlic, ginger, and scallions. Cook until slightly brown. 

Then add beans back in. I added a splash of soy sauce and salt for more flavoring. 

That's all there is to it! Make sure you serve them HOT! They are not good cold. : )

Email me with any questions and I'll try my best to help!

This One? Or That One?

Which one do you think I made? 

This one...

 Or that one....

Any guesses???

Jiaozi

On Saturday night we had a "jiaozi" or dumpling making party!

I have learned how to make a few Chinese dishes and I've made jiaozi before but never watched how the meat was actually prepared. It looked easy enough so we will see if I'm actually able to do it by myself one day!

First you make the "shells." Just flour and water.

 Sarah Grace was concentrating so hard on making them just right.

Then you make the filling. This one consisted of pork, corn, and carrots with various spices and of course, soy sauce. My favorite jiaozi filling is pork and cabbage, which we did not make this time. 

Then it's time to "fill them." I really think making jiaozi is an "art." Mine were definitely not as pretty as some of the others! I guess I just need more practice right?

Then it's time to boil them! You can also fry them which is also delicious.

You have not had amazing jiaozi unless you have had them in China (or a true Chinese person makes them for you). They are NOTHING like those disgusting frozen ones you find at the stores in the states.

We also attempted to make a pork and mushroom one but well... I think too much oil was used as they all fell apart when they were boiled.... oh well! 

We Survived

My parents were out of town this weekend surprising Asa and Thaddeus at their weekend series in Rhode Island, so we had to fend for ourselves around here. 

We decided to make stir fry and Tage actually made it all!

 Looks good!

 It was delicious!

See? We really can survive without Mom and Dad around for a weekend. 

How to Make Fried Rice

Since there were so many requests for my fried rice "recipe" on Facebook, figured I'd just write a blog post on it and share that!

Now keep in mind that in China, we rarely measure anything so you have to try and taste a bit to see what you need more of. 

Need:

*Old White Rice (better if you make a day or two before and let sit in the refrigerator before using)

* 2-3 eggs (depending on how much rice you are using)

* chopped green onion

* pork cut into very small pieces (I often marinade my pork in garlic, salt, and soy sauce)

* carrot or any other vegetable you want to use.

* Salt

* Garlic

Cut up tiny pieces of pork and let sit in mixture with a tad of soy sauce, salt, and finely chopped garlic (or I'm sure garlic powder would work as well). Saute on stove until fully cooked then set aside.

Oil bottom of wok and add salt (I usually add about a teaspoon). Add rice and work with metal or wooden spatula to break it up. Add 3 eggs (already cracked and mixed together) and stir the rice mixture. Fried rice uses a lot of arm muscle and you need to keep stirring it so that it doesn't burn. Once it starts to brown, add a bit of soy sauce. Then add green onion, carrot, or other veggies you would like to use. Continue stirring and add more salt if needed. Add already cooked pork and work into rice mixture. Once it reaches the amount of "browness" you would like, remove and eat!

Sorry, know this is VERY vague but like I said, there is no set recipe. : ) Leave me a comment or email me at: annelifjohnson@gmail.com if you need further instructions! Maybe next I'll share my Chinese broccoli recipe!