Honey Oat Tart

This tarts will melt in your mouth...easy to make...use honey instead of sugar...just a little healthier.

For the Crust:

• 1 stick butter (1/2 cup), at room temperature
• 1 cup flour
• 2 Tbsp. sugar

Preheat oven to 350 degrees F. Lightly spray a 8x8 baking pan with no-stick cooking oil.
Mix all crust ingredients with a fork until crumbly. Press into to prepared baking pan and flatten with fingers.
Bake 15 minutes while preparing the filling.

For the Filling:

• 3 eggs, beaten
• 1 tsp. vanilla extract
• 1 small package of instant oatmeal (about 1/2 cup)
• 1 cup honey
• 1 Tbsp. flour
• 1/2 cup chopped walnut
• 1/2 cup dry cranberries or raisins
• pinch of salt

Combine all filling ingredients together and mix with a fork. Pour over the crust and bake for 25-30 minutes or until the center is cooked. Cool completely before cutting into cubes.

Microwave Pulled Chicken 微波炉盐焗鸡

No need to bake over hours to make this Chinese style pulled chicken. The Baked-salt seasoning may be purchased at any Chinese grocery stores and it will give your chicken a special flavor. If you can't find them, you may try to use salt, ground pepper and ground rosemary instead.

Simple ingredients:

• 2 Chicken thighs (or breasts for lean cooking)
• Cooking wine
• Salt and ground pepper
• Green onion, diced
• Ginger, diced
• Garlic, diced
• Cilantro, diced
• Baked-salt seasoning
• cooking oil
• sesame oil
• Optional: carrot, shredded

Easy to make:

1. Marinate chicken pieces with salt, ground pepper and cooking wine for at least one hour in a microwaveable bowl.
2. Add some water just over the chicken. Microwave on high 5 minutes at a time, turn and cook another 5 minutes. Repeat until chicken is fully cooked.
3. Place ice cubes and water in another bowl. Place cooked chicken into the ice cold water to cool the chicken immediately. After chicken is cooled completely, pull chicken apart by hands into shredded pieces. Shred chicken skin with a knife.
4. Spoon the proper amount of Baked-salt dressing over the shredded chicken and mix with a fork or spoon. Ready to eat. Serve warm or cold.

Baked-Salt dressing:

• Place diced green onions, ginger, garlic, cilantro and some baked-salt seasoning in a heat-resistant bowl (such as ramekin). Heat the cooking oil on the stove until hot, spoon into the bowl just over other seasonings. Stir and mix, drizzle some sesame oil.

PS.

• Don't waste the soup from the chicken...just add some green leafy veggies, tofu, Goji and little Baked-salt dressing...You just make yourself a bowl of delicious soup!
• Also, you may fill the pulled chicken in between of Lotus Leaf Buns as finger food for your parties.

Microwave BBQ Chicken

No charcoals, no messy, no smoke and less to clean...taste yummy and tender!

Simple ingredients:

• 4 large chicken thighs
• 1/4 cup cooking wine
• 1/2 cup Korean BBQ sauce for Kalbi
• pinch of salt
• Honey for coating

Easy to make:

1. Marinate chicken thighs with cooking win, BBQ sauce and salt for at least one hour (overnight will be better).
2. Remove chicken from the sauce and place in a microwaveable pan, skin side down 1st. Cook 4 minutes on high without cover. Then, turn to the other side and cook another 4 minutes. Pour out the extra liquid in the pan.
3. Brush honey over the skin sides, and cook for 2 minutes at time.
4. Repeat step 3 couple more times until chicken fully cooked and turn golden brown.

Microwave Steamed Fish

Quick, easy and light dish for healthy eating.

Simple ingredients:

• 1 piece Fillet of Fish, at room temperature
• 1 green onion, sliced
• 1 sliced ginger
• 1 Tbsp. Soy sauce
• 2 Tbsp. cooking oil
• salt and ground pepper to taste

Easy to make:

1. Place fish on a microwaveable plate, lay few Cilantro under the fish and lay half of the green onion and ginger slices on the top of the fillet. Sprinkle salt and ground pepper.
2. Microwave without cover for 1-2 minutes until center of the fish is cooked. (Depend on the thickness of the fillet.)
3. Place rest of green onion, ginger and soy sauce in a bowl. Heat cooking oil until hot and pour over the onion, ginger and soy sauce. Stir a little. Then, pour over the fish while it is hot.

Fish is very tender and melt in you mouth.

MIcrowave Short Ribs 微波炉排骨

Microwave cooking is quick, using less oil and tender. It's important to choose a think and strong microwaveable pan when you cook more than 4 minutes at a time. If you use high watts microwave, you will need to reduce cooking time. Marinate sauces may be chosen from any of your favorite ones. I uses Teriyaki sauce with glaze of honey at the end.

Simple ingredients:

• 2 lb. short ribs, cut into cubes
• 1/4 cup light soy sauce
• 1/3 cup sugar
• 1/4 cup cooking wine
• Some chopped green onions, fresh ginger and garlic, salt and ground black pepper to your taste

Easy to make:

1. Mix all ingredients together and marinate at least one hour.
2. Layer marinated short ribs in a microwaveable pan (one layer at a time). Place in microwave and cook on high for 4 minutes. Then, turn to the other side, cook another 4 minutes. After that, turn again and cook 2 minutes at a time, twice. Ribs should be cooked if not too thick. Cook additional 2 minutes if not cooked.
3. Remove the ribs in a dinner plate. Add 2 Tbsp. honey into the remain sauce in the pan, microwave 1 minute to thicker the sauce. Pour over the short ribs to give it honey flavor and glaze of shine.

Moist Cranberry Cupcakes

I use one cup of fresh cranberry for these cupcakes...juicing with a Juicer...Add juice in the topping and pulp in the cupcakes. The cupcakes are very moist and yummy...and made from a box of Cake Mix...so easy!

 

For Cupcakes:

• 1 box of White cake mix
• 1 1/3 cup water
• 1/3 cup cooking oil
• 3 eggs
• 1 cup fresh cranberries, coarsely chopped
• 1 cup finely chopped walnuts (or other nuts)

Place cake mix, water, cooking oil and eggs in a large mixing bowl. Whisk with an electric mixer on medium speed until well blend and fluffy. Fold in cranberries and nuts.
Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking spray.
Scoop cupcake batter evenly into the cupcake liners. Bake for 18 minutes or until a toothpick comes out of center of the cupcake is clean. Cool.

 

For Cranberry Cream Cheese Topping:

• 1 package (8 oz.) cream cheese, at room temperature
• 1 stick butter, at room temperature
• 2 cups powdered sugar
• 1/3 cup cranberry juice
• 1 tsp. vanilla extract

Whisk all topping ingredients together with an electric mixer until smooth. Refrigerator until ready to topping.

Microwave Char Siu Chicken 微波炉叉烧鸡

Char Siu is one of the popular Chinese Bar-B-Q sauce and use to marinate pork, then bake in the oven or cook on a grill. I use only 12 minutes to cook these chicken in the microwave and so delicious!

Simple ingredients:

• 2 large chicken thigh (with the skin)
• 2 Tbsp. cooking wine
• 2 Tbsp. Char Siu Sauce
• 1 Tbsp. cooking oil
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 green onion, chopped
• 1 tsp. minced ginger
• 1 Tbsp. minced garlic
• 2 Tbsp. honey for coating

Easy to make:

1. Combine all ingredients (except honey) together in a bowl and marinate chicken for at least one hour in the refrigerator.
2. Remove chicken thighs from the marinate sauce and place on a microwaveable pan with skin side down. Microwave without cover on high for 4 minutes. Then, turn the skin side up and microwave for another 4 minutes.
3. Brush the skin side with honey and place back in the microwave for 2 minutes. Repeat this step for 1-2 more time until the top turns shiney brown.
4. Let cool for 10-15 minutes before cutting into small pieces.

Microwave Meat on a toothpick 微波炉牙签肉

This Chinese cuisine normally deep fry. Here I cook in microwave for just 4 minutes...less oil and more healthy...tender and tasty! You may use any kinds of meat and marinate with any kinds of your favorite sauce. Just don't cut the meat too thick, so that meat will be cooked fully. I add more cumin powder the meat for this one and give more Middle Eastern flavor.

Easy to make:

1. Marinated meat, slice to 1-inch long, 1/2-inch wide and 1/4-inch thick pieces. Mix with drops of olive oil, pinch of salt and ground pepper, and dust with cumin powder to your flavor.
2. Ribbon the meat on toothpicks and place on a microwaveable plate. Don't use any cover while cooking.
3. Microwave on high for 2 minutes on one side, then turn to the other side, microwave another 2 minutes...and done!

Microwave Kung Pao Chicken 微波炉宫爆鸡丁

Microwave makes so easy for this Chinese stir fry dish. Chicken always can be marinated in advance and keep in the refrigerator until ready to use. It only takes 4 minutes to cook in the microwave. Chicken are so tender and less mess to clean after cooking.

Simple ingredients:

• 1 marinated chicken thigh, cut into small cubes
• 1 fresh Bell Pepper
• 1/2 cup peanuts, roasted or raw
• 1 green onion, chopped
• 1 Tbsp. of each following seasonings: minced ginger, minced garlic, soy sauce, sugar and spicy bean paste
• Salt and ground black pepper to taste
• cooking wine and cooking oil for marinate

Easy to make:

1. Marinate chicken with cooking oil (1 Tbsp), cooking wine, pinch of salt and pepper for at least 20 minutes. Cut into cubes before cooking.
2. In a medium or large microwaveable pan, combine all ingredients together, stir and mix.
3. Cover with a plastic wrap and cut a small hole, place in the microwave on high for 4 minutes. Serve with steam rice.

Microwave Stir Fry 微波炉鱼香肉丝

This microwave stir fry tastes as good as the wok stir fry...quick, easy and simple. I make this dish while rice is in the rice cooker. It's a quick, fresh, healthy and delicious to-go lunch for you and your family. You may use any meat and vegetables that you already have in your refrigerator, such as chicken, pork, beef, carrot, celery, napa cabbage, etc. I prefer to use Asian style hot bean sauce (not Tabasco) if you like it spicy. Do not add any water to cook this dish.

Simple ingredients:

• 1 boneless and skinless chicken thigh (or breast), shredded
• 1 tsp. cornstarch
• 1 Tbsp. cooking wine
• 1 carrot, shredded
• 1 green onion, shredded
• 2-4 cloves fresh garlic, shredded
• 1 slices fresh ginger, shredded
• 2 Tbsp. cooking oil
• same measurement of soy sauce, vinegar, sugar (depending on the taste you prefer. I used 1 Tbsp.)
• Salt and ground black pepper to taste

Easy to make:

1. In a small mixing bowl, combine shredded chicken, cooking wine, cornstarch, pinch of salt and pepper together. Marinate while preparing your vegetables (or 10 to 15 minutes).
2. After shredded all vegetables and seasonings, place garlic and ginger on a microwaveable pan with cooking oil. Microwave for 30 seconds. Then, place the marinated chicken in the pan and mix with the flavored oil mixture. Add carrot, green onion, soy sauce, vinegar, sugar, hot sauce and salt, stir and mix together.
3. Cover with a microwaveable cover, microwave for 4 minutes. Remove the pan from microwave and the cover, stir and mix. Add more salt to your taste if necessary. Serve with steamed rice.