Chicken Karaage by THC (Japanese Fried Chicken)

It is my opinion, the secret to getting extra crispy Chicken Karaage is to double fry the chicken pieces. Fry them once until they are light golden brown and drain on a rack. Once all the pieces are fried the first time, add them to the oil again to fry a second time. Then it’s back to the rack to drain any excess oil off. That 2nd fry creates that deep golden brown and shatteringly crisp on the outside. Enjoy!

Raisin Oatmeal Cookies

This is from my Grandma Alice’s handwritten cookbook. I have so many wonderful memories as a young child, traveling all night in our van, all of us kids stuffed in, in our pj’s, and arriving at my Grandma’s early in the morning. She was such fun! She was the kind of Grandma that would give you dessert for breakfast! Well, cookies are good anytime. I mean, we are talking Oatmeal & Raisins, right?!

Chicken Parm ... In A Bowl!

This is the BEST way to warm up on a cool day! This meal reminds me of an Italian favorite of mine – Chicken Parm! It isn’t really a soup, but it is best eaten in a bowl. The broth gets thick and delicious. Serve it with some yummy garlic bread and enjoy!

Halloween Spider Cookies

It doesn't matter if my children are grown and out of the house or not!  I love the months from October to December. All those great recipes for the holidays that we pull out once a year. These themed Halloween Spider Cookies have been around for awhile, and using my best ever Peanut Butter Cookie recipe, Mini Reese's Peanut Butter Cups and chocolate covered peanuts, this is my number one Halloween treat.  I hope you enjoy them!

Pumpkin Bread with Chocolate & Butterscotch Chips

This Pumpkin Bread recipe is made with pumpkin (I use fresh), Chocolate and Butterscotch chips. YUMMY!  I grow them/process them then freeze in portions specific for Pies and general baking. This is definitely going to be a family favorite!  Plus, in December, the dogs get home baked pumpkin cookies as well. I'll be posting that recipe closer to December. 

Super Cheesy Sausage Lasagna

Today we are making Super Cheesy, Sausage Lasagna! Memories are funny things – some are in bits and pieces. I remember watching my mom make lasagna. I liked eating the big flat noodles that were left at the end. One time I remember her taking cottage cheese, cracking an egg in it with chopped parsley and telling me it was to replace the Ricotta cheese. She had way of putting together a Lasagna that always turned out the most delicious! This recipe is a combination of what I learned watching her and then learning as a young mother to stretch our cooking budget out to create my own version. I hope you enjoy it!

Chicken Adobo by THC

We are making Chicken Adobo, which many people consider the national dish of the Philippines. We are going very traditional, including simple ingredients, with a simple process. It is a savory chicken dish with soy sauce, vinegar, peppercorn, garlic and bay leaves. A classic Filipino dish that has made it's way in to many of our kitchens. Enjoy!

Authentic Filipino Lumpia

 

I have wonderful memories making these in Hawaii with my fiend Kathy Fernandez. Our kids were running around and we would roll what seemed like 100s! Most went into the freezer. As a treat for the kids, we'd roll sliced banana's with a bit of brown sugar. Try that for a sweet treat! Lumpia are fried spring rolls that traditionally feature a thin pastry skin (can use spring roll wrappers as a substitute) and stuffed with a savory mixture of ground pork and vegetables. So…I have my things all ready. Do you have yours? Ok, like I always say, LET’S GET COOKING!

California Roll by THC

Today, we are going to show you how to make a delicious California Roll. Easy to make at home with imitation crab, cucumber, and avocado wrapped up in nori and seasoned sushi rice. Did it originate in California? Many say yes. It definitely helped to popularize sushi in North America and beyond! It's easy to make with our step-by-step instructions. Make sure to click on that video camera icon to go directly to the video available on my YouTube channel. Enjoy!

Tempura Shrimp & Veggies by THC

It’s Tempura time!  Today we are cooking 12 shrimp, ½ sliced sweet potato, 1 cup broccoli flowerets, 1-2 angle sliced carrots, 10 asparagus spears. 

There are tons of ways to make Tempura. This way is easy and delicious. The batter is light and crispy! Dipping sauce? You can use whatever you like. I love Yum Yum sauce and my recipe is included right here on my Blog. Enjoy!

Yum Yum Sauce

This yum yum sauce recipe is perfect for dipping or drizzling! Perfect dip for Tempura, grilled meats, vegetables, rice, noodles and more!  Make up a double or triple batch for plenty to go around! Store unused sauce in a sealed container in your refrigerator.  YUM YUM!!