Triple Pork Mazeman with Roasted Garlic and Pea Tips

Recently, my mom tried out Blue Apron for a couple of weeks. It is a meal service that delivers ingredients right to your door. You can choose the frequency and my mom was on a plan for 3 meals per week that serve two people each. That totaled about $60, which actually isn’t *too bad* of a price. The neat thing about Blue Apron is that everything is sent in neat little packaging and contains the precise amount of each needed ingredient.


My mom ended up canceling her subscription, because the price did add up after awhile, plus she is not quite as adventurous of an eater as I am, and Blue Apron really offers a wide variety of dishes, an she is more of a meat and potatoes type of gal. Though she did like that it helped her prepare even simple vinaigrette from scratch, the type of thing she is not inclined to make on her own (similar to most people!). Similarly, this recipe calls for a pork demi-glace, which is basically a fancy rich, thick type of stock. I don’t think I would ever make it on my own, but you can google recipes for it, but I am not sure where you might find it in a store.

In any case, my mom gave me one of her meals, which was this Triple Pork Mazeman. It was delicious! It turns out that mazeman is a type of ramen, but it is dry, and made with a thin sauce instead of a broth, allowing the toppings to take on center stage, in this Japanese dish, according to the recipe page!


Triple Pork Mazeman with Roasted Garlic and Pea Tips

serves 2

-5oz ground pork
-1 slice bacon
-12oz fresh ramen noodles
-2oz pea tips
-1 bunch garlic chives
-1 head of garlic
-2tbsp pork demi-glace
-2tbsp soy sauce
-2tbsp mirin
-1-in. piece of ginger
-1tsp pork mazeman spice blend (black sesame seeds, white sesame seeds, kibbled nori and sansho pepper)

-Preheat the oven to 475F. Cut off and discard the top of the garlic head (to expose the cloves). Place it on a piece of aluminum foil, then drizzle with olive oil and season with salt and pepper. Tightly wrap the foil around it, place on a cookie sheet, and roast for 28-30 minutes. Set it aside, to cool.
-While the garlic is roasting, heat a large pot of salted water to boiling (you’ll come back to this later). Dice the bacon into very small pieces, mince the garlic chives, cut the pea tips into one inch pieces, and peel and mince the ginger.
-In a medium pot, heat one teaspoon of oil on medium. Once hot, add the bacon and cook for about 3-4 minutes, or until browned and crispy.
-To the bacon pot, add the ginger and all but one pinch of the garlic chives. Cook, stirring often, for 2-3 minutes, or until soft and fragrant. Add the ground pork and cook for 4-5 minutes or until heated through, breaking the meat apart with a spoon; season with salt and pepper, then remove it from the heat.
-When the garlic is done and has cooled enough to touch, squeeze the individual cloves out of the head. Add the pork demi-glace, soy sauce, mirin, roasted garlic cloves, and one cup of water to the pot with the pork mixture, and stir to combine. Turn to high to bring to a boil; once boiling, reduce it back to medium and let it simmer, while stirring, for 2-3 minutes, until it reduces in volume.
-While the sauce is simmering, add the noodles to the pot of boiling water and cook and stir for 90 seconds (no longer), then drain well and immediately add it to the sauce pot. Cook and stir constantly for 1-2 minutes, then turn off the heat. Stir in pea tips and season with salt and pepper to taste.
-Spoon the finished product into each bowl and then top with the remaining chives and spice blend.

Panko Crusted Sriracha Cod

I hope everyone had a fun Labour Day weekend last weekend! I enjoyed my 3 days off…spent a lot of time catching up on blogging (hence this week full of blogs), watching CSI Miami, spending time with friends, and going to a neighbourhood and family barbecue hosted by my brother’s family! Oh, and cuddling with my dog. Lots of cuddles. ;)


I may not have cooked a lot lately, but I have a lot of back-recipes just waiting to be posted. For the past week or so, I’ve been cooking on the cheap, so trying to use up things we already have at home – wild Alaskan salmon burgers from Costco, for one. They’re really good, and inexpensive, if you haven’t tried them!


In any case, this panko crusted sriracha cod from Foodie with Family may not be for everyone, but my husband and I loved it! I went easy on the sriracha, since my husband doesn’t like things quite as spicy as I do, hehe. If you do like to be a little adventurous, like fish, and spicy food, then I would definitely recommend this dish for you.

This is also another pretty quick dish to throw together! And as you can see, I did indeed add plenty of extra sriracha to my own plate!


Panko Crusted Sriracha Cod

serves 4

-4 cod filets, boneless and skinless
-salt and pepper, to taste
-3tbsp mayonnaise
-2tsp sriracha
-1cu panko bread crumbs
-1tbsp butter
-non-stick cooking spray
For Garnish
-additional sriracha
-thinly sliced green onions
-toasted sesame seeds

-Preheat oven to 375°F, then line a rimmed baking sheet with foil, spritz lightly with non-stick cooking spray or spray oil. Next, pour the panko crumbs into a pie plate or round cake pan.
-Lay the cod filets on the prepared pan and season both sides with salt and pepper. In a small bowl, mix the mayonnaise and sriracha together until well combined. Brush the mixture over the top of each filet, then turn mayo-side down into the panko crumbs and pressy lightly to help the panko adhere to the mayo. Set the filets back onto the pan, crumb side up.
-When all of the pieces have been coated, heat the butter in a frying pan over medium heat until it is melted and frothy. Place each filet gently crumb side down and fry for 2-3 minutes, or until golden brown and crunchy. Carefully return each piece of cod to the prepared pan, crunchy crumb crust side up. Bake for 10-20 minutes, depending on the thickness of the filet, or until opaque throughout and easily flaked with a fork. The internal temperature of cod should reach 145°F to be done. Remove the pan from the oven and let rest for 3-5 minutes before plating or transferring to a serving dish.
-Garnish with additional sriracha, thinly sliced green onions and toasted sesame seeds. Serve with desired accompaniment.

Chicken Fried Rice

Fried rice really is one of those simply delicious dishes, isn’t it? I don’t make it very often, but it is so easy to do and so tasty!! This “better than takeout” chicken fried rice comes from The Recipe Critic and it did not fail me at all.


It calls for just a few ingredients that aren’t expensive and are easy to find, which is always a bonus. I used minimal peas in this, because my husband is not a fan, but I used tons of fresh green onion from my garden!


This is a quick meal to throw together, so it is pretty good for any night of the week. It can be even faster if the chicken is already cooked. I have also been told that it is best to use day-old rice for fried rice dishes, so the bulk of this could be made in advance, which definitely saves time as well. Enjoy!


Chicken Fried Rice

serves about 6

-1lb chicken, about 2-3 chicken breasts, cooked and shredded/cubed
-3cu cooked rice
-2tbsp sesame oil
-1 small white onion, chopped
-1cu frozen peas and carrots, thawed
-2-3tbsp soy sauce (more or less to taste)
-2 eggs, lightly beaten
-2tbsp chopped green onions
-Cook and shred the chicken (you can cook the chicken in this sauce also by The Recipe Critic, which I did, and it was fabulous!).
-Preheat a large skillet or wok to medium heat, then pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
-Slide everything to the side of the wok, and pour the beaten eggs onto the open space. Scramble the eggs with a spatula, and one cooked, add everything back together.
-Add the rice and chicken to the veggie and egg mixture, then pour the soy sauce on top. Stir fry everything together, then add the chopped green onion on top.

Thai Larb Chicken Lettuce Wraps

I made these wraps about two months ago and FINALLY posting them…and as usual, my first post in quite a long time. I’ve been hooked lately to watching CSI Miami which leaves little time for much else. In fact, I recently told my husband, during a particularly sad episode in which they lost one of their own, that the CSIs are like my friends and they’re my people. He kinda laughed at me, so I suppose you can feel free to do the same. ;)

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These Thai Larb Chicken Lettuce Wraps come from Cupcakes and Kale, and were so delicious and flavourful! I had never heard of it before, but the blogger includes a note stating that Larb is an Asian salad that is apparently the national dish of Laos. The salad features a spicy and sour stir-fried meat on top of cold, crisp lettuce. The dressing typically consists of fish sauce, spicy chiles, lime juice, and mint leaves. Pretty much anything goes well in a lettuce wrap, and I was definitely loving these!


Thai Larb Chicken Lettuce Wraps

serves 2-4

-1.5tbsp cooking oil
-1/2lb ground chicken breast
-2 shallots, diced
-1/4 red onion, diced
-1 clove garlic, very finely minced
-minced fresh chiles, Jalapeño or Fresno (however much you want)
-1tbsp fish sauce
-1/2 lime, juiced
-1tsp low-sodium soy sauce
-1 head iceberg lettuce, for the cups
-1 handful of cilantro and/or mint, cut into chiffonade (long, thin strips)

-Heat a wok or large sauté pan over high heat. Once hot, swirl in 1 tablespoon of the oil and chicken. Break up the chicken and cook.
-Once cooked through, push the ground chicken to one side of the pan and swirl in the remaining ½ tablespoon of oil. Then add the shallots, red onion, garlic, and fresh chiles, and sauté until fragrant, about 30 seconds. Add the fish sauce, lime juice, and soy sauce, and mix everything together.
-Spoon the mixture into the lettuce cups and top with herbs. Enjoy!

Random Cooking Adventures

Sometimes, you don’t follow a recipe and make some delicious random things instead! What are some things you have whipped up lately?

I made this pepper-friendly stir fry awhile ago. So delicious and colourful!


I also made these Costco ravioli with a quick white cream sauce. Yum!


Mini Football Pizzas

I had a fun baseball-filled weekend watching the Everett Aquasox, a minor league team, play on both Friday and Saturday nights. Friday’s game was not very eventful, until the bottom of the 10th when they won 3-2, but Saturday’s game was full of fun, including my little niece catching a foul ball!


However, football is upon us, so it is time for some football-themed snacks, like these yummy mini football pizzas from The Daring Gourmet that I made last year during football season. They are a fun snack for any football party.


I also had Seattle Seahawk themed Jamberry nail wraps for the occasion!

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Since there were some vegetarians in the crowd, I used meatball crumbles, which were actually pretty good. Feel free to use whatever meat you’d like.


Mini Football Pizzas


-1 (11oz) can refrigerated Pillsbury thin pizza crust
-1 (14.5oz) can pizza sauce
-4oz bulk Italian sausage
-1 green bell pepper, diced
-3 mozzarella cheese sticks

-Preheat oven to 400 degrees.
-Lightly flour a surface and unroll the pizza dough. Use a football-shaped cookie cutter, or cut the dough into football shapes by hand, according to your desired size.
-Cook the sausage and peppers on medium in a skillet until cooked through, and set aside.
-Spoon pizza sauce onto each pizza crust and top with the sausage and pepper mixture, then bake for about 4 minutes.
-Cut out the mozzarella cheese sticks into long and short strands and lay them on top of the pizzas (check out the pictures). Bake for a few more minutes until the cheese is melted and everything is cooked through.

Chicken Alfredo Pizza

I have been on a posting roll for the past couple of weeks! And I am pretty much posting only oven-related posts. In the middle of summer. Yikes. I need to fix that. But these recipes are just SO GOOD that they are worth it.


I also got to try out a new pizza crust from Trader Joe’s – their garlic and herb crust. Honestly, it didn’t taste much different from whole wheat dough I usually buy from them, but it was still good and fun to try out something yummy.

This is a chicken alfredo pizza by Foodie Misadventures. It. is. amazing. It is truly like chicken alfredo…on a pizza. Genius. I love playing around with pizzas…buffalo chicken, tikka masala, enchilada, whatever it is, I’ll try it! I do love the traditional pepperoni pizza, but I tend to go “all out” when cooking pizza at home. This sauce would also go great with pasta, if you’d rather do that, but why not have it on pizza??


The sauce did seem a little thin, strangely enough, since there was no heavy cream in it (it might have been the milk?), but oh boy was it good. Like…lick the spoon 5,000 times good. I wish I was kidding about that! ;)


Chicken Alfredo Pizza

serves 4

For the Alfredo Sauce
2 tablespoons butter
-3 cloves minced garlic
-4oz cream cheese, softened
-1cu skim milk
-1cu fresh grated parmesan cheese
-Salt & pepper
-Pinch of nutmeg
For Pizza Assembly
-1 package or recipe pizza dough
-1 boneless, skinless chicken breast, cooked and shredded (about 1.5cu)
-3/4cu shredded mozzarella cheese
-1/4cu parmesan cheese
-Chopped fresh basil, if desired

-Set a pizza stone on the bottom rack of the oven and preheat the oven to 450°.
-Melt the butter in a medium saucepan over medium heat. Add garlic and cook 30 seconds, stirring constantly, then add the cream cheese; cook 1 minute until mixture is smooth, stirring constantly with a whisk. Gradually add milk and cook 3 minutes or until thick and bubbly, stirring constantly. Add Parmesan cheese, stirring until cheese melts and sauce reaches desired consistency, about 2 minutes. Add in a pinch of freshly grated nutmeg and season with salt and pepper to taste.
-Stretch the pizza dough to a 12-inch round and transfer to pizza stone.
-Spread the alfredo sauce over the pizza dough, leaving a half inch border around the edge. Top with chicken, mozzarella cheese and Parmesan.
-Bake for 12-15 minutes, until the bottom is crisp and the cheese is bubbling.
-Let pizza cool for a minute, top with basil, then serve.