Cooking seems to be a favorite of many and there are thousands of recipes style to try. The great news is the only thing one has to do to become a good cook is knowing how to clearly follow a recipe. I happen to be a fan of Asian and Mediterranean dishes because of the strong uses of my favorite spices such as sesame and olive oils. These genres of food also seem to be the most nutritious in my opinion since Asians rarely eat dairy and Greeks use many herbs that usually promote good health. Here are a few recipes to try and I am sure that you will enjoy them as much as I do.
Garlic-Teriyaki Pork Chops
*4-6 pork chops (or however many individuals are being served)
*10 fl. oz. bottle of Kikkoman garlic teriyaki marinade
*A bundle of spring onion stalks/scallions
*A bulb of garlic cloves or pre-minced garlic in a jar
*Garlic salt, black pepper, onion powder
*2 tablespoons of sesame seed oil
*2 tablespoons of sesame seeds
–Season raw pork chops with spices to your liking. Mix marinade and sesame oil together in a mixing bowl then place meat in the refrigerated marinade overnight. Finely chop or mince spring onions/scallions and garlic. Once pork chops are done marinating, evenly distribute chopped garlic over the meat and then bake at 375 degrees for 1 hour (if one-inch thick pork chops, 1 hour and 30 minutes if 2 inches thick). Once pork chops are done sprinkle onions/scallions and sesame seeds over the meat. Once this is done squeeze lemon over meat lightly then serve.
*2-3 ripe Plantains
*1 cup mandarin orange juice
*1/3 cup of cinnamon
*1/3 cup of sugar
*2 sticks of butter
*1 tablespoon vegetable oil
–Slice plantains into circular pieces. Place butter, sugar, cinnamon, and mandarin juice into an oiled skillet over low heat until the butter has completely dissolved. Place plantains in skillet then turn up to medium heat. Fry plantains until golden brown on the outside with a soft center. When finished place them on a napkin to drain off excess oil, let cool off, then serve.
Hearty Homemade Style Chicken Soup (for 4 servings)
*6 cups of chicken broth
*1 cup of water
*4 baked chicken breasts (5-6 ounces)
*3 whole potatoes
*1 1/2 tablespoons of lemon pepper, seasoning salt, onion powder, and parsley flakes
*1 1/2 teaspoons of butter
*1 whole onion
*1 green bell pepper
-Cut baked chicken breasts into small to medium-sized pieces. Cut potato, onion, and green pepper into quarter-sized pieces. Put chicken broth, water, seasonings, and butter into a pot at a low temperature. Once butter dissolves add chicken and vegetables, bring to a low boil for half an hour, and stir every 5-6 minutes. Once the vegetables are soft the soup is ready to serve.
Rainbow Pasta Salad
*1 box of angel hair or linguini pasta
*1 ripe tomato
*1 large cucumber
*1 whole onion
*2 ounces of black olive halves
*1 green onion
*1 tablespoon lemon pepper, seasoning salt, and McCormick’s Salad Supreme seasoning
*1 cup of Italian dressing
*1 teaspoon extra virgin olive oil
-Boil pasta until tender, drain, and then run under cool water to prevent sticking. Finely chop vegetables and mix them all into a medley in a separate bowl. Refrigerate pasta until it’s completely chilled. Once pasta is cold season it with the spices, add extra virgin olive oil, and squeeze lemon over the noodles. Add vegetables to seasoned pasta and then pour Italian style dressing. Mix and Serve.