Catching Katy

Reads, Eats, & Everything Else


Leave a comment

Pork Egg Roll in a Bowl

This is a delicious recipe that my sister-in-law made for us and shared with me. Plus it’s quick and healthy! We love asian food and this is a great way to make some at home. Add some rice and some frozen wontons from Costco and it’s a perfect meal! We made one recipe and it fed 2 of us for 2 nights (so 4 servings). We’ll double it next time so we can stretch it a little longer and for some lunches. See some steps here and get the full recipe below. Enjoy!

Gather your ingredients and do some prep (chopping onion) because none of the steps take long. Please excuse the haphazard ingredient pics!

First sauté the onions and garlic. My husband doesn’t like the white part of green onions, so we left those out but I love them. Just a personal preference!

Add the pork, ginger, salt, pepper, and Sriracha. We used the full tablespoon of Sriracha and it definitely had a kick to it. If you’re afraid of spice, you may want to cut back the first time you make it until you figure out how much you want (if any). Sauté until pork is cooked.

Add the coleslaw mix, soy sauce, and rice vinegar. Sauté until coleslaw is tender.

Serve topped with green onion and sesame seeds if you have it. We didn’t have sesame seeds and I don’t think we lost anything.


Pork Egg Roll in a Bowl

Ingredients

  • 2 Tbsp. sesame oil
  • 3 cloves garlic, minced
  • 1/2 C onion, diced
  • 5 green onions, sliced, white and green parts separated
  • 1 lb. ground pork
  • 1/2 tsp. ground ginger
  • sea salt and black pepper to taste
  • 1 Tbsp. Sriracha
  • 14 oz. bag coleslaw mix
  • 3 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. toasted sesame seeds (optional)

Instructions

  1. Heat sesame oil in large skillet on medium heat.
  2. Add garlic, onions, and white part of the green onions. Sauté until onions are translucent and tender.
  3. Add ground pork, ground ginger, sea salt, black pepper, and Sriracha. Sauté until pork is cooked.
  4. Add coleslaw mix, soy sauce, and rice vinegar. Sauté until coleslaw is tender.
  5. Serve, topping with green onion and sesame seeds.

Find the original recipe here: Peace, Love, & Low Carb


Leave a comment

Ponko

Many years ago, when I was in high school (yes, that was many years ago), there was a little restaurant called Food Ease. It was in a little strip behind the Applebees and it was delicious. Asian-inspired chicken fingers, fried in panko crumbs, that were sweet and savory at the same time. And how in the world did they get their rice so perfectly sticky? And omg the sauce.

But sadly, they closed. For years friends talked about Food Ease and the chicken and many tried to replicate. I even took a stab at a recipe. But it was no where near the same.

Then one day, there was news. The family was returning to Atlanta. And was going to re-open. And it was going to be near my house!!! I really can’t explain the excitement and I don’t think I will ever be as excited about a restaurant opening than I was then. It took a while to get open, but they were kind enough to do tray sales on certain days, so we could get our fix of chicken while anxiously awaiting the grand opening.

And grand it was. Ponko Chicken opened and it lives up to every memory and expectation. You can find it in the Chamblee area and Midtown because, yes, someone quickly opened a franchise location because, yes, it is that good. And the best is that there are so many options! Finger plates, sandwiches, tacos, hot dogs salads. OG, spicy, bbq. Numerous side options. Delicious flavored teas, beer on tap, and wine. Desserts.

My go-to is a finger plate, OG, with white rice and Ponko fries. But the tacos are also delicious. my husband likes the spicy fingers. And of course you cannot forget the extra Ponko sauce and ranch. And no, it’s not just any asian-style sauce or ranch. We always have a bottle of the Ponko sauce in our fridge at home because of course they sell it. They’d be dumb not to!

Anyway – if you can’t tell, I love this chicken. And the restaurant. And I am so happy they returned and re-opened to build their Japanese American chicken tender empire. If you haven’t checked it out – what are you waiting for?!


1 Comment

French Boneless Chicken

I have a wonderful cookbook called Entertaining with Friends and it was made by the Monroe Carell, Jr. Children’s Hospital at Vanderbilt, where I was a patient through college. It was a wonderful place that does great things for kids and families. I think a friend gave me the cookbook but honestly I can’t remember.

20140216_193131

I don’t know about anyone else, but I don’t do a great job of using my cookbooks. I usually have a couple of recipes from it that I make and then it gets put to the side and forgotten about. This is one my go-to recipes from this cookbook that I wanted to share.

It’s a pretty easy recipe and we actually had everything we needed when I thought to make it recently. I remembered to take pictures a little late so they’re not quite as detailed as I usually like for recipe posts but you’ll get the idea!

Start with your ingredients and some prep. Pound and season the chicken. I also cut the breasts in half. Chop the onion and quarter the mushrooms. We accidentally chopped the mushrooms because the recipe right next to this one requires chopped mushrooms. But it’s still mushrooms all the same!

Briefly sauté the chicken then place in a baking dish. Sprinkle the cheese on top of the chicken. Then make the sauce in the same pan, adding each ingredient and letting it cook. First the onion, then mushrooms, then the wine and simmer.

Pour the onion mixture over the chicken and bake!

img_2900

We also baked some delicious brussel sprouts with our go to recipe – salt, pepper, olive oil, and balsamic vinegar. Add a salad, bread, rice, whatever other sides you want!

img_2901


French Boneless Chicken

Ingredients

  • 4 boneless, skinless chicken pieces
  • Salt & pepper to taste
  • Garlic powder to taste
  • 3 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 onion, chopped
  • 8 ounces mushrooms, cut into quarters
  • ⅓ to ½ C white wine
  • 1 C (4 oz.) shredded mozzarella cheese

Instructions

  1. Preheat oven to 350⁰
  2. Pound the chicken to a uniform thickness. Sprinkle with salt, pepper, and garlic powder.
  3. Heat 1 ½ Tbsp. olive oil and 1 Tbsp. butter in a skillet. Add the chicken and sauté briefly. Remove to a baking dish.
  4. Melt the remaining 1 ½ Tbsp. olive oil and 1 Tbsp. butter in the same skillet. Add the onion and sauté until tender. Add the mushrooms and sauté until tender. Stir in the wine. Simmer for a few minutes.
  5. Sprinkle cheese on top of the chicken. Top with mushroom mixture.
  6. Bake for 30-45 minutes or until bubbly and the chicken is cooked through.

Yields 4-6 servings

Happy cooking! Print the recipe here: French Boneless Chicken