Makin’ Maki Sushi Round Up!

I am a big sushi lover… I’m talking BIG! I could eat sushi every.single.day if it weren’t for how my body has a love/hate relationship with carbs. However, today I indulged in sushi and had friends come over to learn how to make maki rolls. For my sushi event, I prepped all the ingredients for our maki rolls. Some ingredients I offered included:

carrots, yellow pickled radish, cucumber, red & green bell pepper, mushrooms…

orange fish roe, egg omelet, broiled eel (unagi), avocado, crab sticks, cream cheese…

sashimi platter of white & red tuna, salmon, mackerel, yellow tail, & whitefish… After we made a couple rolls, we had ourselves a full Japanese meal where I served iced honey green tea, edamame, miso soup and Adzuki (sweet red bean) ice cream for dessert…

To join in the fun, my fellow bloggers have submitted their Japanese/Sushi recipes! As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event’s winner is Kristin of Tiny Kitchen Cooking! Kristin will be receiving a bamboo mat and fancy chopsticks for her entry. Congratulations Kristin and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers…

Kristin of Tiny Kitchen Cooking
from Massachusetts
California Rolls
Kristin joins us to share her spring rolls and california rolls for her first every blogging event! Kristin recently learned how to make maki sushi from a friend, Masako. Check out Kristin’s blog for the recipes Masako shared!
Lalaine of The CookMobile
from Norwalk, CA
Sculpin Fish in Miso Broth
Lalaine joins us to share a beautiful dish of Sculpin Fish. Not familiar with this kind of fish? Check out Lalaine’s blog for more info and the recipe of this tasty dish!

Makin’ Maki Sushi Round Up!

I am a big sushi lover… I’m talking BIG! I could eat sushi every.single.day if it weren’t for how my body has a love/hate relationship with carbs. However, today I indulged in sushi and had friends come over to learn how to make maki rolls. For my sushi event, I prepped all the ingredients for our maki rolls. Some ingredients I offered included:

carrots, yellow pickled radish, cucumber, red & green bell pepper, mushrooms…

orange fish roe, egg omelet, broiled eel (unagi), avocado, crab sticks, cream cheese…

sashimi platter of white & red tuna, salmon, mackerel, yellow tail, & whitefish… After we made a couple rolls, we had ourselves a full Japanese meal where I served iced honey green tea, edamame, miso soup and Adzuki (sweet red bean) ice cream for dessert…

To join in the fun, my fellow bloggers have submitted their Japanese/Sushi recipes! As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event’s winner is Kristin of Tiny Kitchen Cooking! Kristin will be receiving a bamboo mat and fancy chopsticks for her entry. Congratulations Kristin and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers…

Kristin of Tiny Kitchen Cooking
from Massachusetts
California Rolls
Kristin joins us to share her spring rolls and california rolls for her first every blogging event! Kristin recently learned how to make maki sushi from a friend, Masako. Check out Kristin’s blog for the recipes Masako shared!
Lalaine of The CookMobile
from Norwalk, CA
Sculpin Fish in Miso Broth
Lalaine joins us to share a beautiful dish of Sculpin Fish. Not familiar with this kind of fish? Check out Lalaine’s blog for more info and the recipe of this tasty dish!

Mandarin Orange Chicken Salad

The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.

Mandarin Orange Chicken Salad
shared at the event by Shirley
recipe HERE

3/4 pound boneless skinless chicken breast. cubed
1/4 cup reduced-sodium teriyaki sauce
8 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
1 medium carrot, shredded
1/4 cup slivered almonds, toasted
3 tablespoons thinly sliced green onions
DRESSING:
2 tablespoons white vinegar
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper

In a large resealable plastic bag, combine the chicken and teriyaki sauce. Seal bag and turn to coat; refrigerate for 1-2 hours.

Drain and discard the marinade. In a large nonstick skillet coated with cooking spray, cook and stir the chicken for 5-7 minutes or until no longer pink. Refrigerate until chilled.

In a large bowl, combine the salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad; toss to coat

Coffee Toffee Brownies

The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.

Coffee Toffee Brownies
shared at the event by Susan
recipe HERE

Cooking spray
2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup toffee chips

Preheat oven to 350º.

Coat bottom of a 9-inch square baking pan with cooking spray.

Combine coffee and hot water, stirring until coffee dissolves.

Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at high 1 minute or until butter melts; stir until chocolate is smooth.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack.

Beer & Mustard Bratwurst

The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.

Beer & Mustard Bratwurst
w/ caramelized onions & mushrooms on the side
shared at the event by Joelen
recipe HERE

8 links original bratwurst
3 (16-ounce) bottles beer
whole grain mustard to taste
2 large onions, thinly sliced
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
1/2 cup thinly sliced yellow bell peppers
1/4 cup minced garlic
salt and black pepper to taste
granulated garlic to taste
8 toasted hot dog buns

Prepare grill for medium-high heat. In a large saucepan, combine bratwurst, beer, onions, bell peppers and minced garlic over high heat. Add just enough water to cover sausages if necessary. Bring to a rolling boil then reduce to simmer and cook 15-20 minutes. Remove sausages from pot and place on grill. Cook 5 minutes, browning evenly on all sides. Set aside and keep warm. Continue simmering sauce until reduced by half then season to taste with salt, pepper and granulated garlic. Serve grilled brats on toasted hot dog buns and top with onions, bell peppers and mustard.

Japanese Cucumber Salad

The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.

Japanese Cucumber Salad
shared at the event by Teresa
recipe HERE

2 medium cucumbers or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted

1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Orzo Pasta Salad

The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.

Orzo Pasta Salad
shared at the event by Christy
recipe HERE

3/4 lb. (about 1 3/4 c.) orzo (rice-shaped pasta) or other sm. pasta
1 c. pitted ripe black olives, sliced
1 cucumber, finely diced
1 c. pimento-stuffed green olives, sliced
1/3 c. thinly sliced scallion including the green part
1/3 c. minced fresh parsley leaves
2 1/2 tbsp. fresh lemon juice, or to taste
5 tbsp. olive oil

Olive oil preferably extra-virgin, available at specialty foods shops, natural foods stores and many supermarkets) or to taste.

In a kettle of boiling salted water boil the orzo, stirring occasionally, for 8-10 minutes, or until it is just tender, drain it in a sieve and rinse it under warm water. Drain the orzo well and transfer it to a large bowl. Add the black and green olives, cucumber, the scallion and the parsley and toss the mixture well. Drizzle the salad with the lemon juice and the oil, tossing it well, season it with salt and pepper and transfer it to a portable container. The salad may be made 2 days in advance and kept covered and chilled. Serves 6.

Antipasto Pasta Salad

The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.

Antipasto Pasta Salad
shared at the event by Michele
recipe HERE

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Chilled Wine Poached Salmon Steaks

The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.

Chilled Wine Poached Salmon Steaks
shared at the event by Howard
recipe HERE

4 salmon steaks
1/2 c. dry white wine
4 tbsp. chopped celery leaves
1 onion, sliced
1 lemon, sliced
8 peppercorns
2 bay leaves
1 tsp. salt

Green Mayonnaise Topping:
1/2 c. mayonnaise
1/2 c. sour cream
3 tsp. each chopped parsley, capers, & horseradish
1/2 c. cooked spinach, finely chopped & squeezed dry
Salt
2 lemons, halved & scooped out

SALMON: Place salmon steaks side by side in large skillet or pot. Add white wine and water just to cover steaks. Add celery leaves, onion, lemon, peppercorns, bay leaves and salt. Cover and bring to boil. Lower heat and simmer 20 minutes. Cool. Chill in liquid.

MAYONNAISE: Combine ingredients in bowl and season with salt. Chill.

TO SERVE: Carefully remove salmon from liquid with spatula and drain. Place on serving plate. Fill halved lemons with mayonnaise and serve next to steaks. Serves 4. (You may also serve mayonnaise directly on salmon steaks, but it is prettier in lemon halves.)

Lemon Basil Pasta Salad

The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.

Lemon Basil Pasta Salad
shared at the event by Jen & Wayne
recipe HERE

1 pound farfalle pasta
4 plum tomatoes, cut into 1 inch dice
8 basil leaves, cut into chiffonade
1 lemon, juiced
1/4 cup extra-virgin olive oil
3 teaspoons salt
Fresh basil leaves, for garnish

Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.

Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.