Bring Authentic Asia-Inspired Flavor Home With New #LingLingFriedRice + Delicious Pairings

This post was sponsored by Ling Ling and all opinions expressed in my post are my own. The following content is a representation of my genuine experiences at a #LingLingFriedRice event, hosted by #IC. All photos and opinions contained below are authentic and property of Momma Told Me 2017.

Cooking should be an adventure.

Unfortunately, for many busy mothers and professionals, that 'adventure' consists of deciding which leftovers from last weekend to reheat, or whether to stop by the fast food restaurant manned by a giant clown head or a talking star on their way home. When I talk to my friends, family, and readers I often hear the same thing- these people want to enjoy an authentic home cooked meal but don't feel they have the time to plan and cook them. They also express that they feel a strong sense of guilt when they take short cuts and buy prepared or fast food items.

Luckily Momma taught me that even a great chef needs to take shortcuts now and then- delicious, satisfying, meals can still hit the table on even the most hectic of schedules when the cook builds their meal around a helping hand.

I grew up with Momma serving Ling Ling Potstickers, delicious chicken and vegetable dumplings prepared from the freezer to her wok and served alongside a savory dipping sauce that always seemed to disappear too fast. It was the perfect side dish to a number of Momma's homemade Asia-inspired recipes; mushu pork pancakes, chicken fried rice, general tsao's and kung pao chicken. I recall I'd always get especially excited when I spotted the yellow Ling Ling Potstickers bag in our freezer because I knew we'd be enjoying one of my favorite home made dishes that week!

Having a tool, such as Ling Ling authentic Asian entrees and sides in one's freezer helps inspire cooking and flavor exploration. When some of the time spent planning and cooking a multi-course meal is taken off a home cook's shoulders they have more energy and time to try out a new pairing recipe and explore a world of new cuisine.

This is a concept so brilliantly executed in a cooking workshop I recently attended at a very special event this past week at BLVD Kitchen in Sherman Oaks, CA. As guests of Ling Ling Asian cuisine we were invited to indulge in an evening of delicious food and wine as we learned 3 (yes, 3!) amazing Asia-inspired pairing recipes directly from Chef Katie Chin in a hands on event! Myself and 3 other talented, local, bloggers were challenged to pick up the wok, knives, and whisks to prepare all new to us recipes as part of a team.

There were 2 very notable and exciting elements marking the night- the first being Ling Ling's announcement of 5 brand new Fried Rice Entree varieties. Found in the freezer section at your local grocer are the all new Ling Ling Fried Rice entrees in 5 Asia-Inspired varieties; Japanese Yakitori Chicken, Japanese Yakinuku Beef, Thai-Style Chicken, Chinese Style (Vegetarian) Vegetable, and Koren Bibimbap Beef. Much like the classic Ling Ling Potstickers, the new Fried Rice Entrees are suggested to be prepared on the stove-top and feature a proprietary Infusion Cooking Method which attempts to tumble and coat each grain of rice in flavor for an amazing culinary experience.

The second element we were all very excited about was the presence of Chef Katie Chin, Asian food expert, cookbook author, TV personality, and blogger. Chef Katie opened by sharing with us her own personal memories of the Ling Ling brand, and how her mother had such a fondness for their signature pot stickers, as well as how she 'cheats' from time to time and serves Ling Ling at her son's school events. It was evident right away that Chef Katie had a passion not just for the brand, but for authentic Asian cuisine as well- and a big personality to match. Despite her stature being small I can confidently say that Chef Katie was a fireball in the kitchen and such a delight to interact with.

As the evening went on we learned we were going to collectively make 3 unique, but simple and quick, side dishes to pair with new Ling Ling Fried Rice Entrees. There was plenty of chopping, peeling, and mixing going on- as well as a friendly turf war over the kitchen's only fan. I had the chance to meet 3 amazing local bloggers (2 of whom I already read and followed), the fiery Shannon of Redhead Mom Blog, Sarabeth of February Fox, and Evi of EVs' Eats. Much like the different flavors of Ling Ling Fried Rice each of these women brought their own unique flavor to the event, and my cooking team. Of course, together, it was nothing but a ton of laughs, outtakes, and an amazing time.

Psst: Just look at the Redhead mom multi-task shooting a Facebook Live for Evi and snapping her own personal pics via smartphone at the same time!

One of my favorite pairing recipes that we learned was one I actually make about once a week in my own home, though with a slight variant. Japanese Cucumber Salad requires no stove or hot cooking skills making it the perfect recipe for those hot Summer months, or when you simply don't have the time to heat a second skillet. The secret is in the small details, as Chef Katie Chin shared- we peeled our cucumbers first in an alternating pattern, before halving and coring them, to ensure this dish dazzled on it's serving try and had the perfect balance of sweet and tangy sugared rice vinegar.

Of course preparing a meal with 3 side dishes is a breeze when you're among friends having fun in the kitchen. To be honest, I could hardly keep up with all the great things going on- Above, left, Evi and Shannon share a hearty laugh at one of my "Keeping It Real" home cooking jokes while Chef Katie Chin, above right, rushes bean sprouts into an ice bath for our final side dish.

Of course the star of our meal was the new Ling Ling Fried Rice varieties. We had a chance to try 3 flavors inspired by 3 different regions of Asia, Korea, Japan, and China. Despite each having their own unique flavor profile all 3 were carefully crafted with Ling Ling's unique infusion cooking process prior to being packaged and arriving in a local freezer. Even more importantly all 3 varieties had the same simple suggested stove top preparation procedure. 1 bag prepares in a covered skillet (stirring from time to time) over medium high heat in just 7-8 minutes. Chef Katie Chin noted she suggested using Sesame or Vegetable Oil, over Olive Oil (which can change the flavor and heating point of the rice).

Preparing our group's Ling Ling Fried Rice entree was indeed the simplest task of the night- yes, even simpler than a cucumber salad. We quasi stir-fried the rice in an open pan for about 12 minutes (2 bags/1 box) and found the fragrant aromas to be quite tempting. I wonder if this has anything to do with the unique infusion cooking process?

Towards the end of the night, as we all sat down for a community style dinner Chef Katie Chin was going around on Facebook Live asking us bloggers tough on the spot questions. I was asked which of the Ling Ling Fried Rice Entrees were my favorite and struggled to choose just one. I'd initially said the Chinese Vegetarian- simply because I found it fitting into our Meatless Monday meals with ease. Reflecting back, now, I think the one I enjoy most, flavor wise, was actually the Ling Ling Bibimbap Korea-inspired Fried Rice Entree. It's sweet dark Gochujang chili sauce gives it a wonderful flavor that also happens to come to life beautifully on every grain of rice thanks to that infusion cooking method.

To be honest, I never thought I'd find myself in a group cooking class, or that it would be so much fun. I swear my mouth was sore from laughing and smiling, and it was a true pleasure to meet some amazing local women. Each of us came from very different backgrounds yet found the new Ling Ling Fried Rice Entrees could make a delicious meal effortless on any schedule. Much like their original potstickers, these new Ling Ling offerings are definitely a great secret weapon to building a delicious Asia-inspired meal any night of the week. I hope you've enjoyed a little sneak peek into our night of cooking fun, and hope you'll print out a special $2 off coupon to try Ling Ling Fried Rice Entrees in your own home. I know we'll be enjoying the Bibimbap with Momma's Mushu Pork recipe this week! Now, tell me, have you ever tried a Ling Ling product? Which of the new Fried Rice Entree varieties would you like to try most?

Omaha Chicken Breasts: Mango Curry +Spicy Obrien Recipes

Momma Told Me: Spice as in flavor, not hot!

In our home it is not uncommon to see me foraging through the kitchen cupboards with tablet in hand, hunting for ingredients to try a new recipe seen on Pinterest, or in a food magazine. My family is subject to any form of cuisine, or advanced technique I so humbly try to emulate with my passing moods. Thankfully, Sabrina (10) will eat just about anything without questioning it, and Jay is pretty tolerant towards various ingredients so long as they "taste good." Of course, taste is subjective. When I was younger Momma would squeal like a little girl when the grocer would restock her Liverwurst. I recall it came in these salmon colored rolls, and was more of a pate than sausage. She'd stand there in the kitchen spooning the dreadful stuff onto a bagel or slice of bread as I feigned a gag and pretended to pass from the mere thought of taking one bite. In any case, with all of my culinary experimenting it's necessary that I have multiple proteins on hand to cook on a whim.

I've blogged in the past about my childhood memories with Omaha Steaks, and they only seem to grow in adulthood. It seems, in any given month, one family member is sending a caring parcel of red boxed protein and sides to another, cross country. When your loved ones are scattered from coast to coast, you learn quickly which companies are reliable and cost effective in gourmet gifting. I have always, personally, preferred Omaha for their genuine customer service and quick problem solving. For example, one summer the doorman at my grandparent's retirement community forgot to notify the mail room of the perishable parcel. Though the issue was not Omaha's fault, they were quick to remedy the forgotten package with a fresh, frozen, order the very next day. Knowing the one on one people service is so exemplary, I feel comfortable trusting the quality of food bought through the brand. And I can't begin to recollect all of the unplanned family get togethers those Omaha Steaks boxes have helped bring together. With as little as 24 hours notice I can have a grill full of grub waiting for my unplanned guests, without paying retail pricing at the butcher.

Ironically, in the very midst of my recent digestive issues I was craving flavor; and a particular type of cuisine at that, Thai. I say this was quite ironic, because I was otherwise on a liquid protein diet (along with the occasional carb), but something about warm, spiced, Thai food tickled my palette that day. I should note that this particular style of cuisine is not necessarily 'spicy' as in 'hot,' but rather spicy for flavor's sake. Like the scent of a fresh cinnamon stick singing one's nose hairs, great Thai cooking can be tolerated by any palette, and very much appreciated. One trademark of the curries and Pad Thai is the inclusion of very nutritious, and creamy, coconut milk. A few years back I made a Spicy Peanut Butter Satay that encouraged me to pour warm coconut milk directly over my steamed rice prior to serving. It has been an indulgent habit I've since found hard to break! Today I will share 2, not-so-photogenic, Thai inspired recipes that are sure to have your family talking about unique, yet successful, flavor combinations. The 3oz individually packaged Omaha Chicken Breasts proved just the right portion/per person for this light and flavorful lunch.

Spicy Peanut O'Brien

***click here for printable recipe

Ingredients:

* 1/2 Package (14oz) of Potatoes O'Brien (w/onions and peppers preferred)

* 6oz Cream Cheese, Cubed

* 3 TBS Sriracha, or preferred hot sauce

* 4 TBS Soy Sauce

*3/4 C Smooth Peanut Butter

Directions:

1.) In a large pan, cook 1/2 package of potatoes O'Brien to package specified directions, just until beginning to crisp and turn golden.

2.) In a small skillet combine remaining ingredients over low-medium heat and stir until well combined. Constant stirring will ensure the mixture does not seize or burn.

3.) Toss potatoes on Medium heat in peanut sauce, allowing to cook 2-3 minutes, or until gentle crisp develops along potato edges. 

Note: The potatoes will begin to crumble if over-handled. You may desire to cook them to a well crisp before introducing the sauce, or even form the potatoes into a Spicy O'brien potato cake. It's not the prettiest, but Jay has already requested I make it again!

Mango Chicken Curry

****click here for printable recipe

Ingredients:

* 2 (3oz Omaha Chicken Breasts), cut into chunks or strips

* 1 Mango, Peeled and Diced, or 3/4 C Mango Puree

* 3/4 C Coconut Milk

* 1 TBS White Vinegar

* 1 Clove Minced Garlic

* 1/4 C Finely Diced Onion

* 1 TBS Ginger

* 1 TBS Yellow Curry Powder

* 1/4 TSP Cumin

Instructions:

1.) Heat oil in saute pan over Medium heat. Add onions and stir until soft and semi-translucent. Add garlic and ginger and continue cooking another minute. Introduce cumin and curry powders, allowing to cook for 2-3 minutes. If the mixture thins and begins to stick add an additional TSP of oil.

2.) Add vinegar, coconut milk and chopped mango/puree to the pan. Bring to a low simmer, cover and allow to cook for 15 minutes, stirring occasionally. Remove from heat and pour into food processor, pulsing until well blended.

3.) Return mixture to hot pan and incorporate chicken strips/cubes. Return to a low simmer. Cover and cook 8-10 minutes, or until chicken is fully cooked. 

***An additional mango may be diced and introduced into the final step if you wish the add consistency to your curry.

The mango chicken is much more creamy and mellow than the Spicy Potatoes O'Brien, which seem to erupt with flavor; making this a well paired dish. Neither of the entrees will win any photo contests, but they certainly taste much more intricate than they look; and they're fairly easy to whip up at home. Pay attention to sticking whenever working with peanut butter in a pan, and as a rule of thumb processed peanut butters will melt and combine much smoother than organic (though either is acceptable). The recipes above are portioned for 2 people (though the potatoes will in truth feed 3-4, there were no leftovers in our home), so they may be doubled to serve a standard 3-4 adults. Make the mango curry sauce in bulk in advance for an easy busy-night meal solution that's as easy as cooking chicken and pouring over rice!

What Daughter Says: Cooking with spices doesn't have to intimidate, try it at home today!

As Required By The FTC: I received product from Omaha Steaks to facilitate this recipe creation, no other compensation was provided. All content and opinions above are unaltered and mine alone.