30 mininutes Quick Chicken Rolls

My son's preschool had a classroom party recently and I was supposed to bring in a main dish. A several recipes had come across my mind. I knew I had to make it kids friendly, healthy and easy to be served. I had some frozen chicken in a freezer and big bag of carrots/broccoli, so here it is my latest creation. You can use asparagus, green beans to add colors inside along with carrots too. H'orderves or main dish, you can make it any way you like!!

Ingredients (6 servings)

• 4 Chicken breast (or thighs-->no need to butterfly, just pound with a mallet)
• 2 carrots, cut lengthwise
• 28 broccoli florets, boiled or steamed
• 1 cup soysauce
• salt and pepper
  
• flour
• kitchen twine or unwaxed dental floss
• oil
  

Direction:

1. Butterfly chicken.**
   
2. Cover a cutting board with a plastic wrap and place chicken, cover chicken with another plastic wrap on top. Using a meat mallet, gently pound chicken to approx 1/4-1/8 inch thickness.
   
3. Salt and pepper the chicken
   
4. Place 2-3 pieces of carrots in the center and roll up the chicken. Secure it with kitchen twine or unwaxed dental floss (yes this will really work!)
5. In a shallow pan, place chicken and pour soy sauce. Marinade for 10-15 min
6. Pat dry chicken with paper towels and dust lightly with flour
7. Heat oil in a pan and brown the roll until lightly brown (this will add crust for outside)
   
8. Let it rest for a couple of minute
9. Slice and serve each piece with broccoli securing with tooth pick

**To butterfly a chicken breast:

1. Cut the piece of chicken horizontally parallel to the cutting board or surface as follows:
2. Starting from the thickest part of the chicken breast, carefully slice the chicken breast almost completely in half, stopping at a 1/4" from the other side.
3. Open the chicken breast like opening a book.
   

Easy Korean BBQ to spice up your BBQ scene!

We love Korean BBQ but we really don't go out to eat much with our two small children. So I came up with this marinade that will give me the taste just like the restaurant. This time I used a flank steak which is relatively a tough meat to see how tender it gets. The result was a tender and lean "can't believe it's a flank steak" meat! Try this marinade on boneless short ribs or rib eye steak too. This will definitely add another layer to your BBQ scene!

Ingredients: (2 servings)

• 1 lb flank steak (or rib eye steak/boneless short ribs etc..)
  
• Sugar for rubbing meat
  
• 1/4 cup soysauce
• 3 med-large cloves garlic, grated
• 1/2 tbsp sesame seed
• 1/4 onion, grated
• 2 tbsp sesame seed oil
• 2 tbsp sake
• 2 1/4 tbsp sugar
• 1/4 tsp pepper
• 1tbsp apple sauce
  

Direction:

1. Rub the steak with sugar and let it rest for 30 min. (This will tenderize the meat)
2. Place the rest of the ingredients in a zip lock bag and mix well
3. Place steak in a marinade zip lock bag
4. Marinade in a refrigerator for at least 1hr
5. Grill or pan fry. Let the steak rest for 5 min covered with a foil before cutting
6. Slice the meat thinly against the grain

Serving suggestion: with garlic rice

• 3 cups of cooked rice
• 1 tbsp olive oil
  
• 3-4 cloves of garlic, minced
• 2-3 tbsp butter
• salt and pepper to taste
• 2-3 tbsp soy sauce
  

1. Heat a pan in a medium heat and cook garlic until slightly brown
2. Bring a pan to a high heat and put butter, let it melt
3. Pour in a cooked rice and season with salt and pepper
4. Stir fry rice for 2-3 min
   
5. Pour say sauce and stir fry for a min or so until rice is well coated and seasoned