RJ's Favorite Recipes
Lemon Pepper Chicken Wings
Ingredients:
2lbs of Chicken Wings
1/4 cup all-purpose flour
2 tablespoons lemon pepper seasoning
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup freshly squeezed lemon juice
1/4 cup unsalted butter, cut into cubes
Instructions:
Preheat the oven to 375°F.
In a shallow dish, mix the flour, lemon pepper seasoning, and salt.
Dredge each chicken breast in the flour mixture, making sure to coat both sides.
In a large skillet over medium-high heat, heat the olive oil until hot. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown.
Transfer the chicken breasts to a baking dish and place in the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through.
While the chicken is baking, add the chicken broth and lemon juice to the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has slightly thickened.
Remove the skillet from the heat and whisk in the butter until melted and fully incorporated.
When the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the chicken with the lemon butter sauce spooned over the top.
Enjoy your delicious lemon pepper chicken!
Beef Bulgogi
Ingredients:
1 1/2 pounds beef sirloin, thinly sliced
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
4 garlic cloves, minced
1 teaspoon grated ginger
1/4 teaspoon black pepper
1/4 cup sliced scallions (green onions)
1 tablespoon toasted sesame seeds
2 tablespoons vegetable oil
sliced mushrooms, sliced onions,
sliced bell peppers
Instructions:
In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine vinegar, garlic, ginger, and black pepper.
Add the beef slices to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 1 hour, or up to 24 hours.
Heat the vegetable oil in a large skillet or wok over high heat. Add the beef slices and cook for 2-3 minutes, or until browned on all sides.
If adding vegetables, push the beef to one side of the pan and add the sliced mushrooms, onions, or bell peppers to the other side. Cook until the vegetables are tender and slightly charred.
Garnish with sliced scallions and toasted sesame seeds before serving.
Serve the Beef Bulgogi over steamed rice or with lettuce leaves to make wraps. Enjoy!
Pickled Daikon Radish
Here is a recipe for pickled daikon white radish:
Ingredients:
1 large daikon white radish, peeled and thinly sliced
1/4 cup rice vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon red pepper flakes (optional)
Instructions:
In a small saucepan, combine the rice vinegar, water, sugar, salt, and red pepper flakes (if using). Heat over medium heat, stirring occasionally, until the sugar and salt are dissolved.
Place the sliced daikon in a glass jar or container with a tight-fitting lid.
Pour the hot vinegar mixture over the daikon slices, making sure they are completely covered.
Allow the daikon to cool to room temperature, then cover with the lid and refrigerate for at least 2 hours or overnight before serving.
Serve the pickled daikon as a side dish, garnish, or condiment.
The pickled daikon will keep in the refrigerator for up to 2 weeks. Enjoy!