Three Cup Chicken



This week’s kitchen traveling adventure took me to Taiwan. If you love Chinese food, you will love Taiwanese food. Essentially the difference is that Taiwanese food adds some local Taiwanese flair using local ingredients.

In my International Law class last semester we actually talked quite a bit about Taiwan. Though I’m considering Taiwan its own country for purposes of my food travels, Taiwan actually is not considered a sovereign nation in international matters and instead is considered part of the People’s Republic of China (Taiwan is formally known as the Republic of China.) I’m sure the reason for the similar foods is due to these cultural identities and the international view of Taiwan’s and China’s relationship.

Now that I’ve given you a mini-lesson the big of the day is: I’m done with law school!!! Well, that’s hoping I passed everything.. But done for now!

And in other other news, I forgot to photograph this dish after the basil was added as garnish.

Three Cup Chicken

4 chicken drumsticks, skinned with the meat cut off and cut into chunks
3 slices ginger, peeled
3 garlic cloves, smashed
1 tbsp sesame oil
1 1/2 tbsp soy sauce
1 tbsp white wine
Thai basil, chopped
1/2 tbsp baking soda


1. Sprinkle the chicken with the baking soda. Set aside for 10 minutes. Once the 10 minutes has passed, wash the baking soda off the chicken, making sure to get it all off.

2. In a skillet (I used my cast iron) heat the sesame oil. Add the garlic and ginger and stir fry until fragrant. Add in the chicken and stir around a few times. Add the soy sauce and white wine and continue to stir-fry. Cover the chicken and on low bring the liquid to a boil. Simmer for 5 minutes. Add the basil and stir into the chicken. Serve over rice.

* serves 2
* shared with Tasteful Tuesday & Tempt My Tummy Tuesday

Taco Salad



I’m part of the website swap-bot. I participate in a lot of recipe swaps. Recently one of the swaps I participated in was called Send Me Some New Recipes. The swap required that you mail an envelope with at least 25 recipes in it, taken from anywhere. I sent recipes to my partners cut from magazines, handwritten from my personal collection, and printed from blogs online. One of the envelopes I received was a ton (25) recipes written on neon index cards. I added these to my recipe box collection, which has become significantly fuller since I started swap-bot.

This recipe was written on a neon green index card. This was a super easy recipe and was very delicious.

Taco Salad

1 lb ground beef
2 tbsp Penzey’s Bold Taco spice
3/4 cup water
10 cups romaine lettuce, torn into pieces
2 medium tomatoes, chopped
1/3 cup onion, chopped
2 cups cheddar cheese, shredded
1/2 cup salad dressing of choice
1/2 cup tortilla chips, crushed
sour cream, optional (also, guacamole could work!)


1. In a large skillet cook the ground beef over medium heat until no longer pink. Drain. Stir in the taco spice and water. Bring to a boil. Reduce heat and simmer, cooking for 5 minutes, stirring occasionally. Remove from heat and cool for 10 minutes.

2. In a large bowl combine the lettuce, tomatoes, onion, and cheese. Stir in the ground beef. Drizzle with the salad dressing and toss to coat. Sprinkle with the crushed chips. Serve with option sour cream or guacamole (or both!) on top.

* serves 5
* shared with Weekend Potluck, Foodie Friday, & #Foodie Friday

Braised Short Ribs In Tomatillo Sauce



The next country in my around-the-world adventure was Mexico. Though I make Mexican food frequently, I decided to search online for authentic Mexican recipes. My searching led me to Receta de Costillas de Res en Salsa Verde, or.. Braised Short Ribs In Tomatillo Sauce. Actually though, the literal translation is Beef Ribs Recipe for Green Salsa.

Anyway – I made the ribs and served it over tortilla chips. I don’t use tomatillos nearly as often as I should and every time I do, I’m always excited at how neat they are. If you’ve never had the opportunity to cook with tomatillos before, you should make yourself the opportunity now! And cook these ribs!

Braised Short Ribs in Tomatillo Sauce

2 lbs beef short ribs
1 1/2 lbs tomatillos, peeled
2 garlic cloves
1 jalapeno pepper
1 cup cilantro, chopped
salt, to taste
ground pepper, to taste


1. Heat a large pot over medium-high heat. Add the short ribs to the pot and brown on each side.  Add 1/2 cup of water and cover the pot with a lid. Cook on medium heat for 1 1/2 hours.

2. While the meat is cooking place a griddle over medium-high heat. Roast the tomatillos, garlic, and jalapeno until charred.

3 . Once the meat is cooked, add the tomatillos, garlic, jalapeno, cilantro, and some salt and pepper into the bowl of a food processor. Remove 1/2 cup of the meat juice from the cooked ribs and add the juice to the food processor. Process everything in the food processor, until well combined and a sauce is formed.

4. Remove the ribs from the pot. Add the tomatillo salsa to the pan and cook for three minutes.

5. With two forks, remove the beef from the ribs, shredding it into pieces. Add the meat back into the pot with the salsa and cook for 3 more minutes.

* serves 6
* Shared with Full Plate Thursday, Showcase Your Talent Thursday, & Catch A Glimpse Party

Spicy Asian Hamburger


Final number one is out of the way. I have three finals and a paper until I’ll no longer be a law student, but will start studying for the bar exam instead. I guess that’s still sort of a law student though, isn’t it? I probably should be studying for my exam for tomorrow, but I feel sort of brain dead after the one I had today.

On Sunday of this week I made this delicious hamburger. Infused with Asian flavors, this made such a great meal. And instead of serving it just with french fries, I roasted some asparagus as well and tossed the french fries and the asparagus in Argyle Street Asian Blend, which I had received from a Foodie Pen Pals some months back. And instead of ketchup for the fries, I mixed up some sriacha, mayonnaise,  and ketchup which also was the spread on the burger. Both the fries and the asparagus tasted good with the dip.

All in all, this was a very satisfying meal!

Spicy Asian Hamburger

1 lb ground beef
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp chili garlic sauce
1 tbsp soy sauce
1 tsp Worcestershire sauce
2 tbsp breadcrumbs
1 large egg
1 tbsp vegetable oil
all-purpose flour (for dusting)
4 hamburger buns
2 green onions, roughly chopped
1 tomato, sliced
2 tbsp mayonnaise
1 tbsp ketchup
1 tsp sriacha


1. In a large bowl combine the ground beef, garlic, ginger, chili garlic sauce, soy sauce, Worcestershire sauce, breadcrumbs, and egg. Mix together with your hands. Shape the mixture into four patties and dust with flour.

2. In a cast iron skillet over medium-high heat, add the vegetable oil. Once hot add the patties. Cook for 4-5 minutes per side.

3. In a small bowl combine the mayonnaise, ketchup, and sriacha.

4. Toast the buns. Spread each bun with some of the sriacha spread. Place a burger on each bun and top with tomato. Cover with other half of the bun.

* serves 4
* Shared with Kahakai Kitchen’s Souper Sundays, Wednesday Whatsits, Cast Party Wednesday, & The Busy Bees