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Teriyaki Pork and Vegetables with Noodles

3 to 4 (4 oz) boneless center-cut loin pork chops approx. 1/2 inch thick cut into 1/4 inch strips
1 package of mushrooms sliced
1 cup thinly sliced red, yellow and green pepper
1 cup broccoli florets
4 green onions
1 tbsp. of sesame oil
4 tsp. chili garlic sauce
1/2 cup Kim’s Gourmet sauce of choice
8 ounces of uncooked noodles rice or pasta of your choice

Cook noodles, rice or pasta until done. Drain. Save 1/2 cup cooking liquid. Set aside
Remove green tops from green onions and chop. Chop white portions of green onions. Set both to the side
Heat oil in a large non-stick skillet or wok over medium heat. Add white chopped green onions, pork, peppers, mushrooms and broccoli. Sauté for approximately 3 to 4 minutes until pork is brown. In small bowl whisk 1/2 cup cooking liquid, Kims Gourmet Sauce of choice and chili garlic sauce. Add cooked pasta or rice and mixture from bowl into pan. Stir well to coat. Top with sliced green onions.
Delicious and healthy meal in no time. Enjoy!

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Bacon Wrapped Peanuty Chestnuts

1/4 Cup Kim’s Gourmet Spicy Peanut Sauce
2 Cans Whole Water Chestnuts (drained)
1 lb. Bacon (Raw, pre-cooked or Turkey bacon)
1 box Wood Toothpicks

Combine Peanut sauce and water chestnuts, then set aside.
Cut bacon strips in half and separate for easy handling.
Roll 1 strip of bacon around 1 soaked water chestnut and secure with a toothpick.
Place on cookie sheet (one with an edge to prevent drips) and bake at 350⁰ for approx. 45 minutes or until bacon is cooked (pre-cooked bacon cuts your baking time and mess in half). Serve with extra Spicy Peanut Sauce for dipping.

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Quick Peanut Stir fry

Spicy Peanut Sauce
4 Boneless Chicken Breasts – cut into 1/2 inch strips (skinless preferred)
1/4 Cup Kim’s Gourmet Spicy Peanut Sauce
1/4 Cup Water
1/2 Cup Pea Pods (or assorted frozen vegetables)
1/4 Cup Peanuts or Cashews

Heat skillet or wok. Add all ingredients and stir until cooked (approx. 10 minutes). Serve over steamed rice, steamed vegetables or pasta.

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Quick Stirfry

4 boneless chicken breasts cut into ½ inch strips (skinless preferred)
¼ cup teriyaki sauce
¼ cup water
Assorted vegetables of your choice (optional)

Heat skillet or wok.
Add all ingredients and stir until cooked (aprox. 10 to 15 minutes).
Serve over steamed rice or pasta

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Chicken Pot Stickers

2 pkgs. round won-ton wraps
5 chicken breasts (uncooked, finely chopped)
1 can water chestnuts (finely chopped)
1 cup green onions (finely chopped)
1 tbsp. corn starch
¼ cup Kim’s Gourmet Teriyaki sauce (Any flavor of our delicious teriyaki flavors)

Mix ingredients.
Place approx. 1/8 tsp. of mixture in center of Egg Roll Wrapper, Wet fingers and moisten half of outer edge to seal.
Stand pot-sticker upright to prepare for cooking. Repeat until your supplies are gone. (At this time your pot-stickers may be frozen until you are ready to cook and serve).
Place ¼ cup cooking oil in fry pan.
Set heat on medium-high.
Place desired quantity of pot-stickers in pan upright. cook until bottoms are golden brown.
Add ¾ cup water and quickly cover with lid.
Reduce heat to medium and simmer for 10 to 15 minutes.
Serve with a small dish of warmed Teriyaki sauce for dipping.
Serve with steamed white or brown rice.

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Flank Steakiyaki

1 flank steak (London Broil)
½ cup chopped fresh parsley
1 cup Kim’s Gourmet Teriyaki sauce (Spicy Teriyaki, Original
Teriyaki, Gluten Free Teriyaki or Bourbon-Aki)

Place steak in sauce to marinate.
Cover both sides with sauce.
Spread parsley evenly on one side of steak.
Roll steak with chopped parsley in middle.
Skewer and cut into desired thickness.
Place beef pin wheels back in marinade until you are ready to grill or broil

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Awesome Tender Pork Tenderloin

Pork Tenderloin 1-2 lbs.
Approx. ¼ to ½ cup Kim’s Gourmet Cracked Pepper Dijon

Marinate for approx. 1 hour. Place in baking dish and bake for 30 minutes at 350 or until meat is light pink in color (remember the tenderloin will continue to cook after you take it out of the oven so don’t overcook).
Slice into medallions and serve. This is also great served chilled with a side of Cracked Pepper Dijon and toasted sesame seeds for dipping.

A wonderful appetizer that can be made the night before!

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Baked Grilled Chicken Skewers

Raw chicken tenderloins
Bamboo skewers (soaked in water)
Any flavor of Kim’s Gourmet Sauce

Coat chicken tenderloins with preferred sauce.
Skewer one or two tenderloins on to bamboo skewer (depending on size of skewer) and bake at 350 for 20-30 minutes (until chicken is solid in color) or grill for approximately 15 to 20 minutes
Serve over rice or with fresh steamed vegetables or both.

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Steak Kabobs Gourmet Grill Style

Your steak of choice cut into cubes
Assorted bell peppers, cut into approx. 1×1 inch pieces
Sweet onion cut into chunks
Bamboo skewers (soaked in water)

Skewer kabobs starting with onion or bell pepper, variegating until skewer is ¾ full (leave room for handling).
Brush kabob with any of Kim’s Gourmet sauces and place either on barbecue or in oven (at 425).
Cook until done to your preference

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Kim’s Crockpot Chicken Dinner

2 lbs Raw Chicken (your choice bone in, bone out, skin or skinless)
1 Cup Kim’s Gourmet Spicy Peanut Sauce
1 Cup Water
1 small Yellow Onion Cubed (optional)

Cook on low all day (approx 8 + hours) Serve with baked potatoes, over rice or over pasta. Compliment your meal with a green salad.

(NOTE: Although the Peanut Sauce is spicy the juices from the chicken lessen the spice factor. You’ll notice this meal takes on a whole new flavor from those meals cooked with straight Peanut Sauce.