Since I was grilling up a few Asian pork burgers for dinner, I needed some fries to go with them. Something with a bit of Asian zing to it. So, I grabbed a bag of frozen fries out of the freezer, baked them up, and tossed them with a few Asian ingredients. In no time, my quick fix Asian fries were on the table, ready to be devoured.
These quick fix Asian fries do have a bit of a spicy kick to them, which is probably why we loved them so much. Get your fries good and crunchy. If they sit for long in the sauce they might get a bit soggy. They really won’t last long so it’s not much of a worry.
Also try my quick fix seasoned tater tots.
Quick Fix Asian Fries
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6 servings
- 1 pound frozen French fries
For the sauce
- 2 tablespoons sambal oelek
- 3 tablespoons rice wine vinegar
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- 3 green onions green parts finely chopped
- 1 1/2 teaspoons soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger or substitute a pinch of dried ginger
Cook the fries as per package instructions.
Meanwhile, create the sauce by placing all ingredients in a small saucepan over medium heat. Whisk to combine.
When the fries are done transfer them to a large bowl.
Drizzle the fries with the sauce and toss lightly to coat. Serve.
I love my mom’s bean salad recipe. I’ve been eating since I was a kid, even though I probably considered it a ‘weird’ food then. It’s simple but very good. I’ve found that it’s even better when it has been chilled until super-duper cold. After I make it I let it set in the fridge overnight before diving in. Well, ok, I have a few spoonfuls first, but then I put it into the fridge.
You can use pretty much any beans you want, and you can skip the fresh carrots and use canned or frozen if you wish. Or substitute fresh beans for the canned and have a fantastic summertime salad. It’s ok if you change my mom’s bean salad. I won’t tell her.
Also try Chez John’s Kaw-Cajun 4-bean salad. It’s unbelievably good.
Mom's Bean Salad
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 -10 servings
- 1 pound carrots peeled, sliced thin
- 3 14 1/2 ounce cans Del Monte wax and green beans, drained
- 1 15 ounce can kidney beans, rinsed, drained
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/2 cup red wine vinegar
- 1 cup vegetable oil
- Kosher salt and freshly ground black pepper to taste
Bring a small pan or skillet of water to a boil. Add the carrots and cook for 4-5 minutes or until tender. Remove, drain, and rinse with cold water.
Place cooked carrots, the wax and green beans, the kidney beans and the onion into a large bowl.
In a small bowl whisk together the garlic, vinegar and oil. Add to the beans and toss to coat.
Season with salt and pepper.
Refrigerate for 2 hours before serving. Add more salt and pepper if desired.
There are lots and lots of cucumber salads in the world of recipes. I really love the crispness of the cucumbers, the bite of the vinegar and slight sweetness. Of course there’s dill and plenty of it. I’m pretty sure dill exists solely to be used with cucumbers.This version is essentially the same as my all-time favorite creamy cucumber salad but minus the ‘creamy’.
This cucumber salad does not have to be served just as a salad, either. It’s fantastic on top of a pulled pork sandwich. It’s also a nice change from the usual dill pickle slices (or coleslaw) you often find on a sandwich.
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 6 servings
- 2 medium cucumbers sliced thin
- 1/3 cup white vinegar
- 1/3 cup water
- 2 tablespoons sugar
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- Chopped fresh dill weed
Place cucumber into a resealable container.
Place remaining ingredients except dill into a jar. Seal and shake until combined.
Pour liquid over cucumbers. Seal and shake gently to coat. Refrigerate for 3 hours.
Serve sprinkled with fresh dill.