Lunch

Fried Rice with Chicken and Ham

Fried Rice with Chicken and Ham
 
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A great way to use leftover rice! Mixing with chicken, ham, eggs, and vegetables creates a complete Asian-Inspired meal! This recipe comes with an additional recipe for Shrimp Sauce - that is a perfect topping to the fried rice!
Author:
Recipe type: Side dish, Lunch, Dinner
Cuisine: Asian
Ingredients
  • cooked jasmine rice that has been cooled to room temperature 5 cups
  • peanut oil 3 tablespoons
  • eggs 2
  • sweet white onion like Vidalia ½ cup
  • scallions 3 tablespoons
  • chicken breast (a store bought rotisserie chicken breast saves time) 1
  • thick sliced deli ham ½ cup
  • soy sauce or more as needed 3 tablespoons
  • For Shrimp Sauce:
  • mayonnaise ⅓ cup
  • rice wine vinegar 2 teaspoons
  • soy sauce 1 teaspoon
  • granulated sugar pinch
  • paprika 1 teaspoon
  • garlic powder 1 teaspoon
  • milk 1 tablespoon
Preparation
  1. Place IMUSA Wok on stove over medium high heat. Heat peanut oil add the scallions and onions and cook until translucent
  2. add the beaten egg until lightly scrambled followed by the chicken and ham.
  3. Add the rice breaking up with an IMUSA wooden Asian spatula and continue stirring until all the ingredients are well combined and the rice is very hot.
  4. Add the soy sauce all over the rice while stirring quickly.
  5. Serve with shrimp sauce on the side: Combine all ingredients in a bowl and whisk until very smooth. Serve with fried rice.
   
By |Pan-Asian Recipes, Recipes|69 Comments
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Chicken Lettuce Wraps with Spicy Peanut Sauce

Chicken Lettuce Wraps with Spicy Peanut Sauce
 
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To prepare, make sure to use the IMUSA sauté pan
Author:
Recipe type: Snack, Appetizer, Lunch, Dinner
Cuisine: Asian
Ingredients
  • chicken breasts 3 (6 ounce)
  • soy sauce 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • peanut or vegetable oil 1 tablespoon
  • large Bibb lettuce or Boston lettuce leaves 8
  • seedless cucumber 2/1
  • fresh bean sprouts 1 cup
  • shredded carrots ½ cup
  • scallions 3
  • basil leaves ¼ cup
  • mint leaves 3 tablespoons
  • sugar 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • salt
  • room temperature crunchy peanut butter ½ cup
  • soy sauce 3 tablespoons
  • rice wine vinegar 2 tablespoons
  • cayenne pepper ¼ teaspoon
  • vegetable oil 2 tablespoons
  • honey roasted peanuts 4
Preparation
  1. Toss chicken with soy sauce vinegar and oil and allow to marinate for at least 20 minutes
  2. Heat an IMUSA sauté pan on high heat. and cook the chicken 5 to 6 minutes on each side
  3. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and rice wine vinegar. Add salt to taste.
  4. Using an IMUSA whisk, combine peanut butter, soy sauce, vinegar and cayenne and oil. Set aside.
  5. Slice cooked chicken on an angle. Toss with veggies
  6. Fill the lettuce leaves with equal amounts of the veggie chicken mix, top with peanut sauce, roll up and enjoy.
   
By |Pan-Asian Recipes, Recipes|1 Comment
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Adobo Skirt Steak with Herbed Garlic Sauce

 
Adobo Skirt Steak with Herbed Garlic Sauce
 
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Skirt steak is long and flat - prized for its flavor rather than its tenderness. This recipe includes a special marinade that has 10 ingredients - rich in flavor!
Author:
Recipe type: Dinner, Lunch
Cuisine: More Favorite Recipes
Ingredients
  • brown sugar 2 tablespoon
  • ground coriander 1 teaspoon
  • lemon juice 1 tablespoon
  • red wine vinegar 1 tablespoon
  • chili powder 1 tablespoon
  • cumin 1 teaspoon
  • dried oregano 1 tablespoon
  • cinnamon ¼ teaspoon
  • garlic cloves 4
  • kosher salt 1 teaspoon
  • skirt steak (4 servings) 1 pound
  • garlic cloves 1
  • salt ½ teaspoon
  • ground black pepper ¼ teaspoon
  • cilantro 1 cup
  • fresh mint ½ cup
  • olive oil ¼ cup
  • lemon juice 2 tablespoons
Preparation
  1. Prepare steak marinade by combining first 10 ingredients in a bowl and whisking them together.
  2. Place steaks into a large resealable plastic bag and add marinade
  3. Shake well, making sure that steaks are evenly covered, and marinate in refrigerator for 1 hour or up to 24 hours.
  4. In the meantime make the herbed garlic sauce by combining all of the ingredients in a blender or small food processor. Blend until smooth.
  5. Plug in your IMUSA Panini maker and allow pre-heating for about 5 minutes.
  6. Remove each steak, and in two batches, cook steaks in the Panini maker for 2-3 minutes for thin steaks or longer for thicker pieces (medium-rare).
  7. Serve steak drizzled with sauce.
By |More Favorite Recipes, Recipes|47 Comments
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Yucatan Pork Pibil with Xni-Pec Garnish

Cochinita Pork Pibil with Xni-Pec Garnish
 
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Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatan Peninsula of Mayan origin. It is pulled pork shoulder marinated and braised in achiote paste, orange juice, and spices! Take your Taco Nights to a whole new level!
Author:
Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
  • package of achiote paste ½ (of a 3 ounce)
  • whole all spice ¼ teaspoon
  • garlic cloves 1
  • white onion ½
  • Mexican cinnamon stick (or ½ teaspoon powered) 1
  • dried Mexican oregano 1 tablespoon
  • cumin seeds ¼ tablespoon
  • cloves whole or ⅛ teaspoon ¼ teaspoon
  • dried Chile Powder (optional) ½ teaspoon
  • salt 1 tablespoon
  • fresh orange juice 1 cup
  • apple cider vinegar ½ cup
  • pork butt 4 pounds
Preparation
  1. Combine all the ingredients except the meat and blend until mixture is smoothly puréed.
  2. Place the pork butt in an IMUSA stock pot and add the puré.
  3. Marinade for at least 1 hour or, even better, overnight in the refrigerator.
  4. Place the pork butt and marinade in an IMUSA pressure cooker and bring to high heat.
  5. When the orange pressure regulator pops up, lower to medium heat and cook for an additional 90 minutes.
  6. Take off the heat allow the orange pressure regulator to go down.
  7. Remove the lid and using a potato masher, shred the meat.
 
By |Mexican Recipes, Recipes|7 Comments
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Turkey Taco Bolognese

Turkey Taco Bolognese
 
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Bolognese sauce is a meat-based pasta sauce originating from Italy. We spice it up by adding taco seasoning to create a Mexican-Flavored dish that will be a weeknight staple!
Author:
Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
  • olive oil 3 tablespoons
  • ground turkey 1 pound
  • packet taco seasoning 1
  • medium onion 1
  • medium carrots 2
  • medium celery stocks 2
  • large garlic cloves 3
  • can of crushed tomatoes 1 (28 ounce)
  • can of Rotel tomatoes 1 (10 ounce)
  • spaghetti, fettuccini, or any of your favorite pasta 1 pound
Preparation
  1. Place the IMUSA aluminum stockpot on high heat and pour olive oil.
  2. Once it begins to smoke, add the turkey and cook, breaking up into pieces with a wooden spatula, for about 3-4 minutes.
  3. Add taco seasoning and mix, then cook for another 3-4 minutes.
  4. Add onions, carrots, celery and garlic and cook for 5 minutes, until vegetables are soft.
  5. Add both cans of tomatoes and allow to come to a simmer.
  6. Lower heat and cook pasta.
  7. Once pasta is cooked and drained, add to stockpot with Bolognese.
  8. Serve with Parmesan cheese or queso fresco.
By |Mexican Recipes, Recipes|Comments Off on Turkey Taco Bolognese
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