Every time my husband and I go to our favorite local Japanese Restaurant, we stick with our faves - Spicy Shrimp Tempura Maki, Smoked Salmon Maki and Gyoza (Pork Dumplings). We've tried different variations of sushi, but generally we don't try anything else. We don't get to go out for supper often, so when we do, we order our favorites. I really wanted to try some other Japanese delights, so we got together with friends to make a Japanese Feast. My friend Richelle is Japanese herself, so she chose the 2 dishes to make besides sushi that she thought we would like. She decided to make Donburi which is a chicken dish with veggies and eggs served over rice.

I love trying new things, so I was really excited about this.

Recipe from Kikuchan @ Allrecipes
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Serves 4

1 tbsp oil
3/4 pound skinless, boneless chicken, cut into strips
1/2 onion, thinly sliced
1 cup chicken broth
6 shitake mushrooms, sliced into strips
1 carrot, julienned
2 tbsp white sugar
4 tbsp soy sauce
1/2 tsp salt
1/2 cup chopped green onions
5 eggs, beaten

2 cups cooked Japanese rice

In a large frying pan set to medium-high heat, saute the chicken strips and onion in oil for 5-7 minutes. Add the mushrooms and carrot and stir-fry a couple of minutes. Stir in the chicken broth, sugar, soy sauce and salt and let simmer for a 3-5 minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. You may have to turn the heat down a bit...our eggs started to get brown on the bottom.

To serve, scoop Japanese sticky rice into four bowls. Divide Donburi mixture into four, and place on top of rice. Garnish with a little more chopped green onion.

Click here for printable version of Donburi
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THE RESULTS?
I can see why this is popular Japanese restaurant fare...it's so good! My friend Richelle has made Donburi before using a different recipe, and she said this one is better by far. I have nothing to compare it to, but it was definitely delicious. My husband and I decided this needs to become part of our regular meals. I think I also would like to try the same recipe, but instead of using chicken breast, using pork chops and breading them in egg and panko bread crumbs and turning this into Tonkatsu Donburi - or Katsudon. Mmmm.  Serve with a pot of Green Tea or "Popcorn" Tea (Genmaicha) and you have a very authentic Japanese restaurant meal in your own home!

I hope you all had a wonderful Christmas! I took a little blogging break to partake in many Christmas parties with friends and family and wrapping up Preschool for 2010. We celebrated Christmas with my family coming to stay with us and our girls were absolutely spoiled by their Poppa and Uncle Kris. My living room looked like Santa's workshop threw up in it.

Burger recipe from Everyday Food: Great Food Fast
Basil Aioli recipe by Meal Planning 101
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Makes 6 burgers

Burger:
1 1/2 lbs ground turkey

1/2 cup finely grated Gruyere cheese

4 green onions, chopped

1/4 cup dried breadcrumbs

1/4 cup Dijon mustard

1 garlic clove, minced

6 ciabatta buns

Basil Aioli:

1/2 cup good quality mayonnaise

2-3 tbsp fresh basil, chopped

1 garlic clove, minced

In a medium bowl, use a fork to gently combine the turkey with the Gruyere, green onions, breadcrumbs, Dijon mustard, and garlic; season generously with salt and pepper. Divide the mixture evenly into 6 1-inch thick patties.

Grilling: Heat grill to high and lightly oil the grates. Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill; continue grilling until cooked through 5-10 minutes per side.

Frying pan: In a large non-stick skillet, heat 1-2 tbsp of olive oil over medium heat. Place the burgers in the pan with a lid on and cook 7-8 minutes per side.

Split the burger buns and toast on the grill or under the broiler for a minute or two. Mix up the aioli in a small bowl and top one side of the bun with the mixture. Lay a turkey burger over the aioli and top with your favorite burger toppings: lettuce, tomato, thinly sliced onion, pickles, cheese, etc.

Click here for printable version of Favorite Turkey Burger with Basil Aioli

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THE RESULTS?

These are phenomenal turkey burgers! The Gruyere cheese was a new thing for me but I loved the flavor it added to the burgers. I used a nice ciabatta bun instead of regular hamburger buns and they were perfect. These burgers are an easy weeknight meal with a 5 star rating.

Meal Ideas:

• Favorite Turkey Burgers + Creamy Dill Pasta Salad

• Favorite Turkey Burgers + Smoked Salmon, Horseradish and New Potato Salad

• Favorite Turkey Burgers + Citrus Spinach Salad

• Favorite Turkey Burgers + Broccoli & Cauliflower Gratin

Click here to get a printable version of this week's meal plan and recipes

I've got some fun full-flavored meals scheduled this week. The homemade tomato sauce is something you may want to make on the weekend when you've got a bit of extra time, and the Salmon with Hoisin Glaze is a dish you'll want to make when you're strapped for time. Let's lighten up the winter blahs and get into some delicious flavors.


Day 1: Baked Chicken in Tomato Sauce with Olives over Spaghetti with a simple salad
While you are making the homemade tomato sauce for this dish, make a double batch and freeze it. You can make another amazing dish later in the month by tossing the sauce with pasta, goat cheese and spinach or by simply baking it with Italian sausages. So yum.


Day 2: Salmon with Hoisin Glaze with Toasted Almond Cous Cous and Steamed Broccoli
When you are in need of a super quick supper in your week turn to this one. By using salmon fillets you can make the whole entire meal in 15 minutes flat!



Day 3: Indian-Spiced Chicken Burgers with Tomato/Avocado/Mozza Salad
These burger patties are full of flavor and a nice twist on a classic. You can either serve it in pita pockets, Greek pitas or some warmed naan bread.


Day 4: Hoisin Cashew Beef in Lettuce Wraps
To cut down on your grocery bill, it's a great idea to use the some of the same items to make other meals in the week. Dip into that delicious sweet Asian BBQ flavor again later in the week by making these Hoisin Cashew Beef wraps. Served with some sticky rice and wrapped in lettuce leaves, you'll love these guys.


Day 5: Ginger Maple Glazed Chicken with Sushi Rice and Peas
Easy chicken legs with a sweet glaze makes for a really hands off meal. Throw some sushi rice in a pot and some frozen peas in the microwave and you've got a complete dinner with very little effort.


For more great meal plans, check out my complete list of meal plans or the Menu Plan Monday links at Orgjunkie.

This is a super fast, ridiculously easy side dish. Toasting the almonds brings out their nuttiness and adds a great crunch to the tiny pearls of pasta. Make this dish when you want something quick or when you want to switch up your usual side dish.

Recipe by Meal Planning 101
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Serves 4


1 1/4 cup chicken broth
1 cup cous cous
1/4 cup slivered almonds

In a small saucepan, bring the chicken broth to a boil. Once boiling, stir in the cous cous and a pinch of salt, add a lid and remove from the heat. Let sit for 5 minutes. While the cous cous is standing, place the almonds in a dry frying pan over medium low heat and toast them until fragrant and lightly browned. Keep them moving in the pan so they don't burn. Once toasted add to the cous cous and fluff with a fork. Serve.

Click here for printable version of Toasted Almond Cous Cous
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THE RESULTS?
This is a true fast food side dish! The almonds give the cous cous a great crunchy texture and added flavor.

Meal Ideas:

• Salmon with Hoisin Glaze + Toasted Almond Cous Cous + Steamed Green Beans or Broccoli

• Grilled Beef Skewers on a Pita with Tzaziki + Toasted Almond Cous Cous + Tomato/Avocado/Mozza Salad

• Chicken Oreganato + Toasted Almond Cous Cous + Sauteed Asparagus

• Moroccan Beef Stew with Almonds + Toasted Almond Cous Cous
  

Salmon is one of those things that can be cooked so simply and quickly that it becomes true "fast food". Mix together a speedy glaze and you can inject wonderful flavor. In this recipe, the bold rich flavor of hoisin sauce pairs nicely with citrus which helps to lighten it up a bit. You'll love how simple it is to prepare.


Recipe from Everyday Food: Great Food Fast
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Serves 4

1 tbsp fresh orange juice
2 tbsp hoisin sauce
2 tsp honey
4 salmon steaks (each 8 to 10 ounces and an inch thick)
OR 4 salmon fillets (totaling 1 lb)
Coarse salt and fresh ground pepper

Heat the broiler. In a small bowl, whisk together the orange juice, hoisin sauce and honey to make a glaze. Season both sides of the salmon with salt and pepper. Place the salmon on a rimmed baking sheet and brush both sides generously with the glaze.

Broil the salmon about 4 inches from the heat source. If cooking salmon steaks, baste once and cook until opaque in the center 10 to 13 minutes. If cooking salmon fillets, cook only about 6-7 minutes until opaque in the center.

Click here for printable version of Salmon with Hoisin Glaze
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THE RESULTS?
I loved the ease of preparation with this dish and it had great flavor to boot!

Because I live in the middle of the Canadian prairies, I don't bother buying fresh seafood since it was probably already frozen and thawed before buying at the grocery store. I like to get the one pound package of 4 salmon fillets that have already been skinned and boned, which is why I adapted the recipe slightly to accommodate the thinner salmon pieces. From mixing up the glaze to getting the fillets in the oven and pulling them out is TEN MINUTES! That's some serious fast food. And look at how pretty, nutritious and well-balanced it is as well .

Meal Ideas:

• Salmon with Hoisin Glaze + Toasted Almond Cous Cous + Steamed Broccoli

• Salmon with Hoisin Glaze + Rice + Sauteed Bok Choy
  

Is it any surprise to you that after flipping through Everyday Food: Great Food Fast one of the first recipes on my list to try was one full of Indian spices? I'm always waxing poetic about my love for the comfort of Indian tastes and smells, and I was drawn to the incorporation of those spices into a chicken burger and paired with cool creamy cumin yogurt and crunchy cucumbers.

The other thing I loved when reading through this recipe, was instead of using already ground chicken the authors tell you to use boneless, skinless chicken thighs and coarsely process them in your food processor. I'm always using chicken thighs because of how inexpensive they are compared to other cuts of chicken and I love their rich flavor. Chicken thighs cost me about $2.50 a pound while ground chicken is about $5 a pound where I live. That right there was incentive enough to make this recipe, since I almost never buy ground chicken.

Recipe from Everyday Food: Great Food Fast
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Serves 4

Burgers:
1 1/2 lbs boneless, skinless chicken thighs (cut into rough chunks)
4 green onions, thinly sliced
3 tbsp chopped fresh ginger
2 tbsp lemon juice
1 tbsp paprika
2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
1 1/2 tsp coarse salt
1/2 tsp fresh ground pepper

4 6-inch pitas (regular pita pockets, Greek pitas, or Naan would also work)
1 cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs

Cumin Yogurt Sauce:
1/2 cup plain low-fat yogurt
1/2 tsp ground cumin
coarse salt and fresh ground pepper

In a medium bowl place the chicken, green onions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, salt and pepper. Toss to combine. Set aside to marinate for at least 10 minutes, up to 30 minutes.

Transfer the chicken mixture to a food processor; pulse until coArsely chopped, but not pasty, 10 to 12 times. Take about 3 tablespoons of the mixture and form into a 3/4 inch thick patty, then form the rest of the patties. You should be able to form about 10-12 patties (or up to 16 if you are lucky!)

You can either cook these on the grill over medium-high heat (make sure they are well oiled first) for 2-3 minutes per side, or you can cook them in a frying pan. Turn heat to medium-high and place about a tablespoon of oil in the pan. Cook the patties about 3 minutes per side. Depending on the size of your pan, you may need to do this in a couple batches.

Halve the pitas crosswise (toast on the grill or in a dry frying pan over medium heat if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with cumin yogurt sauce.


Click here for printable version of Indian-Spiced Chicken Burgers
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THE RESULTS?
The flavors of these puppies: AH-mazing! The chicken was moist and delicious, the spices were spot on and the additions of the cucumber and yogurt were perfect.

The execution of these things however, was slightly annoying. The recipe as printed says to use 1 1/2 pounds of chicken thighs or 4-5 thighs. Since we buy our chicken thighs in a big bulk package and separate them into ziplock bags when we get home before throwing them in the freezer, I had no idea how much 1 1/2 pounds was, so I used their gauge of using 4 to 5 thighs. So I spice them up, let 'em marinate and coarsely grind everything. Um...where's the rest of it? Using 3 tablespoons of meat per patty I had five assembled before I ran out of meat; the recipe told me I could get 16 patties. So then I think that the recipe is just out to lunch and we can't feed our family with just these five measly patties, so I go to the fridge and grab four more chicken thighs from the package, spice them up and grind them. Then it dawns on me, that the packaging from the big bulk container of chicken thighs is lurking somewhere in the depths of the garbage can. So as my second batch is waiting to be made into patties, here I am digging through my disgusting trash to find out how much the dang thing weighed to begin with! Turns out my four chicken thighs were only half the amount I needed, and by making the other four, NOW I had 1 1/2 pounds of meat. Except that my patties were seasoned with double the spices and it still only made 10 patties total. LUCKILY, even doubly spiced these were delicious, although both my husband and I agreed that if made with the proper amount of spices they would have been perfect.

That small annoyance aside, this recipe is fantastic. As you can tell in the picture, I didn't use regular pita pockets, but pillowy soft Greek pitas and I'm thinking naan bread would awesome as well.


Meal Ideas:

• Indian-Spiced Chicken Burgers + Citrus Spinach Salad

• Indian-Spiced Chicken Burgers + Tomato/Avocado/Mozza Salad

• Indian-Spiced Chicken Burgers + Spicy Sweet Potato Wedges
  

There was a day when I swore up and down that I hated olives. They were salty and strong and tasted weird and why in the heck would anyone want to eat those things? Along came our Secret-Secret Geography Club where we got together each month with two other couples and cooked dishes from a particular country. The goal was to cook and eat food together that we might not otherwise get to and to have lots of fun doing it. It seemed my friend Lindsey went out of her way every time to make something totally weird and crazy and most often involving ingredients I "didn't like". Like the one time we made Spanish Tapas and she served us green olives stuffed with garlic, wrapped in an anchovy and skewered with a pepperoncini pepper. Both my husband and I thought we both hated olives and anchovies and expected this to be the one dish of the night we would totally hate. I secretly got a glass of water ready to wash it down as fast as I could and as I popped the little morsel into my mouth it exploded with these intense but DELICIOUS flavors that I had never experienced before. My husband liked them so much he ate FOUR more.

After that I still wasn't convinced I liked olives, I just assumed that time was a fluke. A few months later we were making Italian food and Lindsey showed up with large green olives stuffed with herbed goat cheese. I had a bad experience with goat cheese quite a few years ago, and once again I assumed I hated the stuff. Coupled with olives I was not looking forward to trying these things. Dang that Lindsey! But once again the dish knocked my socks off and I'm pretty sure I was pleading with the others to give me their share of goat cheese stuffed olives.

I learned two very valuable lessons:
- If you pair ingredients properly, even ones you don't like will really shine.
- Your palate can change if you just open your mind and try new things.

It came as a complete surprise to me when I was lusting after this tomato sauce and one of the variations I wanted to try was the chicken baked with mozzarella and olives. Turns out I LOVE olives! Paired with Jamie's delicious tomato sauce this is a simple, full flavored chicken I would gladly eat served over some pasta or some good Italian bread used to sop up the sauce.


Recipe from Jamie's Dinners: The Essential Family Cookbook
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Serves 4

4 chicken breasts
1 tbsp olive oil
1 batch simple tomato sauce
1/4 - 1/2 cup pitted and sliced black or green olives
1 cup shredded mozzarella
1/4 cup basil, torn

Preheat oven to 425 degrees.

In a large oven-proof skillet, heat the olive oil over medium-high heat. Season the chicken breasts on both sides with salt and pepper. When the skillet is hot, cook 2-3 minutes on both sides until browned but not cooked all the way through. Turn off the heat and remove the chicken from the pan. Pour in the tomato sauce and scrape up any browned bits from the bottom of the pan. Place the chicken back in the pan and sprinkle over the olives and cover in mozzarella cheese. Bake for 20 minutes until the chicken is no longer pink inside. Remove from the oven and sprinkle with the fresh basil before serving.


Click here for printable version of Baked Chicken in Tomato Sauce with Olives

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THE RESULTS?
This dish is easy, simple and fabulous. If you've already got a batch of simple tomato sauce made up it takes no time at all before you throw everything in the oven and you can relax until dinner. The one thing I have learned about my taste in olives, is that the green ones are fruitier and tend to be a tad bit more mild that the black kalamata olives. I used black this time, but would go with green next time. I buy marinated olives from the deli at the grocery store and not the canned ones.

For a variation, you could make this more Greek tasting by adding a bit of fennel seeds to the sauce, swapping out the mozzarella cheese for feta, and maybe adding a bit of fresh torn oregano leaves over the top.


Meal Ideas:

• Baked Chicken in Tomato Sauce with Olives + spaghetti + simple salad

• Baked Chicken in Tomato Sauce with Olives + good Italian bread + Ceasar salad