This is a great recipe that uses pizza dough, cheese, and cold cuts to make something delicious and easy. You can serve it without or without a marinara dipping sauce depending on how you feel. I love the way it looks and how quickly it comes together.
While I do have a perfectly good quiche recipe already posted, this combination of things is completely out of this world and deserves it’s own recipe. Also in this one I used the shortcut of freezer puff pastry which creates a light vehicle for this but you can make your own crust or even use a pie crust if that’s how you want to do it.
I love Oyakodon and Yakisoba so for this dish I decided to combined the best of both worlds and then top it with a perfect little fried egg hat. The dish is definitely one best saved for a special occasion thanks to a considerable amount of work but it not fail to impress any guest.
Basically okonomiyaki are like a savory Japanese pancake that is shoved with whatever you like (the word okonomiyaki is literally “what you want”). This is a pretty basic one with just some dried tuna flakes and cabbage but you can pretty much put in anything you want from blue cheese to fish eggs to ground bison – whatever you have laying around. You can pick up the Japanese ingredients in a specialty Asian store or on Amazon.
I find this goulash to be completely addicting. Something about stewing chicken in tomatoes makes them irresistible to me (see also : Chicken Vindaloo). This is a pretty easy to make, it requires a small amount of up front work for browning the chicken but after that it basically cooks itself and you simply come back and collect it at the end. It’s served by itself sometimes but more likely on top of spaetzle (egg noodles), pasta, rice, mashed potatoes or even bread.
There is nothing as delicious as fried chicken and chicken katsu presents it in a perfectly crisp way. With a good bulldog or tonkatsu sauce there is almost nothing better.
I have tried a lot of turkey chili dishes in my day but this one is the perfect amount of vegetables and chili with that strong heartiness and spice to it that doesn’t just make it taste like tomato sauce or a sloppy joe. This recipe isn’t soupy or brothy but instead mostly made of ground turkey and beans which leaves you feeling full after.
This was a delicious dish and I plan on making it again and again. Since the turkey is put it bone and all it might be better to serve it carved up basically and then put back in. In the future I’ll do this because we sort of just picked off the bone from the pot, which worked out alright. This dish is not as spicy as it sounds and ends up with quite a savory flavor instead.
Onigiri are fairly simply to make, they’re just balls of rice that are often shaped in to a triangle like shape and then covered in nori (dried seaweed). These ones are a bit upgraded mixing in some baked and season salmon to up the flavor content. These are best eaten same day but you can wrap them in plastic wrap to have them keep for an extra day or two.
This recipe is mostly born out of my lack of desire to fry things. I don’t like frying because it’s wasteful of oil, it’s pretty messy, and I usually burn myself. The best fried food comes from professional fryers and since they’re at least $100 for a very good fryer that I will use all of once or twice a year I tend to lean towards adapting deep fried recipes to be oven or pan fried recipe. This recipe was absolutely delicious but a little too much work for a weeknight.