Innie or Outie

Hubby is trying another delicious chicken dish, Papa’s Lemon Chicken with White Wine Sauce Penne Dinner:

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Hubby arrived at the idea by combining two seperate recipes. First he a sautéed the chicken in olive oil, then added garlic, butter, lemon, oregano, and white wine. After plating the penne, he topped it with the chicken and then sprinkled with some parmesan cheese. To accompany the dish, hubby made a small salad of iceberg lettuce, arugula, cucumbers, cherry tomatoes, and bacon bits with creamy dressing.

This is a scrumptous fish dinner hubby came up with, Papa’s Sautéed Inubaa with Bleu Cheese Sauce Dinner:

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For the meal hubby sautéed the inubaa fillet (a local fish usually reserved for sashimi) in olive oil and fresh rosemary. The asparugus was steamed and then quickly sautéed in olive oil. Both were plated with rice topped with cracked toasted sesame seeds; the fish fillet was topped with fresh basil and then covered with a milk-bleu cheese sauce. To accompany the meal, he added a simple salad of iceberg lettuce, cucumber, red bell pepper, bacon bits, and cherry tomatoes with a creamy cheese dressing.

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Sometimes springtime can get humid enough to make it a little uncomfortable in the kitchen. Here’s a simple solution that requires very little heat, Papa’s Spring Salad:

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Hubby used iceberg lettuce, arugula, bacon, shrimp, red onion, avocado, and cherry tomatoes topped with a creamy cheese dressing. To accompany the salad, he made garlic toast strips.

Here is a quickie dish I came-up with that makes use of hubby’s leftover sauce, Shrimp and Mushrooms in Tuna-Lemon Sauce Pasta:

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Bow-tie pasta
1 tablespoon olive oil
25 frozen shrimp (partially defrosted)
1/4 medium red onion (diced)
1 teaspoon minced garlic paste
1 teaspoon white pepper
1 teaspoon soy sauce
1/2 teaspoon minced ginger paste
1 samll can sliced button mushrooms (drained)
1 cup Tuna-Lemon sauce
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley
Grated parmesan cheese
Fresh parsley sprigs

Prepare pasta according to directions on package.

Meanwhile, cook shrimp in olive oil in skillet on medium heat. Once slightly pink, stir in onion, garlic, pepper, soy sauce, ginger, and mushrooms to the shrimp and liquid from remaining from defrosting. Continue to cook until most of the liquid has boiled down. Add tuna-lemon sauce to the mixture and bring to a light boil. Stir in cornstarch to thicken.

Once cooked, strain pasta and return to pot. Add shrimp mixture and chopped parsley to the pasta and toss lightly. Place in serving dishes, sprinkle with parmesan, and garnish with parsley sprigs.

Since we were having a busy day, hubby threw together a quick salad – Papa’s Okinawan Spinach Salad:

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For this salad, he used iceberg lettuce, handama (Okinawan spinach), spring onions, cherry tomatoes, and bacon bits topping it all with a bottled Japanese creamy cheese dressing.

Hubby was in the mood to cook something a little less complicated, Papa’s Yakisoba:

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Stir-fried spam, carrot, onion, bell pepper, and soba noodles in sesame oil with ketchup, white pepper, and soy sauce added for seasoning.

Hubby’s back in the kitchen and this is what he came up with for a birthday surprise for our two year old dog (Jaco), Papa’s Rosemary Pork with Tuna-Lemon Sauce Dinner:

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The Rosemary Pork recipe came from this Japanese foodie site. (Our dog really got down on a little of this as a special birthday treat.) For the side dish, Hubby blanched the veggies. Then he sautéed the veggies in sesame oil and topped with warm sesame thousand island dressing.

This dish is a combination of leftover Pork Tetrazzini and Chicken and Dumplings on a bed of Parsley Golden Rice, Leftover Mix on Golden Rice :

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If you’ve been keeping up with the latest posts, than you are aware that we haven’t had time to do much cooking this week. Sometimes large quantities of bentos are acquired for group events, and occasionally we end up with leftovers. Here is a recreation hubby came up with for the onigiri bento, Papa’s Onigiri Fried Rice:

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Hubby chopped-up the various meats; divided the onigiri; added some curry powder; and quick fried all the ingredients in a wok.

Here is one use for the Crockpot Paella leftovers, Crockpot Paella Croquette Dinner:

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Simply form the paella into balls, roll in flour, dip in raw beaten egg, cover with panko, and freeze until needed. Partially defrost prior to deep frying.

Placed on a bed of blanched cabbage and apple strips with crushed walnuts added and tossed in a cinnamon-orange sauce, the croquettes are topped with a honey/mustard-toasted almond/mint sauce then garnished with fresh parsley. To complete the meal, I served a Japanese style clear broth with leeks, seaweed, shrimp, and scallions.

Hubby’s really getting into this means of creative expression. Here’s his latest endeavor, Papa’s Cabbage Roll Dinner:

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The cabbage rolls are stuffed with herb sausage in tomato garlic sauce and topped with a béchamel sauce. As a side dish, hubby used boiled potatoes and carrots drizzled with a basil-garlic-balsamic sauce.