Easy Beef and Broccoli Recipe

Easy Beef and Broccoli Recipe

Easy Beef and Broccoli over piping hot rice to get you through these winter days. Our weather is seriously a bit crazy. Looks more like early spring than winter with new flower slowly peeking out of the ground, and we are having so much rain. I…

Chicken Stir Fry with Rice Noodles

Chicken Stir Fry with Rice Noodles

Chicken Stir Fry with Rice Noodles is comforting, easy and delicious, plus versatile. You can make stir fry all year round and produce that is in a season. Of course, be your own boss how you make it and what you include in your stir…

Salmon Bibimbap — Korean Rice Bowl

Salmon Bibimbap — Korean Rice Bowl

Every now and then, I find myself making rice bowls. They are truly convenient, and they do get me through my busy schedule.
It is important to say that they are also very simple, versatile and delightful.
If the kids are in school, I normally take a break in the afternoon from photo shoots, writing and editing and I eat my lunch in peace.

From time to time, my husband joins me for lunch.

Sometimes, I make extra for my daughter, who happens to love Bibimbap, in particular with Sweet and Spicy Salmon.

This time, I have been using my favorite Salmon Pouch by Chicken of the Sea and combined it with Minute Ready To Serve Rice.
Seriously, this one was the quickest meals without losing an amazing taste. The combo just screams comfort as well as health, Don’t you agree with me?
Many of you that follow me for some time, know that I am a huge fan of Korean cuisine, so it’s not a brainer that I made bibimbap, to share with you today.
It’s one of those dishes that you can add whatever you have or crave at the moment, or perhaps you might use what is in the season.
I believe making Minute Rice is the best thing ever, and on top of it adding Chicken of the sea. YUM!

I even made it just with that combination and addition of my homemade spicy kimchi. If you ask me, that’s pretty mess-free meal.

Chicken of the Sea pouch is very portable, too. Just like Minute® Ready to Serve Rice, they’re wholesome and convenient, creating a tasty lunch alternative.


Bibimbap (비빔밥) means literally mixed rice if you translate. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chilli pepper paste), soy sauce, or doenjang, a fermented soybean paste.

A raw or fried egg and sliced meat (usually beef) are common additions.

When I say a raw egg, I mean that the rice is served in the hot stone pot (dolsot bibimbap) with piping hot rice, and when you add an egg and mix it, it cooks almost instantly.

The hot dish is stirred together thoroughly just before eating.

You have so many different versions that are similar to each other, and it is made depending on the season, as well as the place where you live.

A further variation of bibimbap uses a variety of seafood, mostly raw, such as tilapia, salmon, tuna or sometimes octopus.

However, each bowl of rice usually contains only one variety of seafood or meat.

The dish is also very popular among the coasts of Korea, where fish are abundant.

Some facts about Chicken of the Sea that you might do not know:

Chicken of the Sea® (COS) created National Salmon Day in 2015 as a public service to celebrate the nutrition and heart-health benefits of America’s second-most-consumed fish.

October 8 is an annual celebration to commemorate the health, taste, convenience and diverse recipe benefits of wild and packaged salmon.

Chicken of the Sea worked with Chase’s Calendar of Events, the definitive, authoritative reference for annual dates and observances, to formalize the national holiday designation in 2016.

  • For more information on National Salmon Day, go to www.chickenofthesea.com
  • Visitors can receive recipes, serving suggestions and nutritional and meal-planning insights as well as information on the latest new products.

Personally, I always have Chicken of the sea and Minute Ready To Serve Rice in my pantry, simply because they’re delicious and nutritious and second, it’s convenient to eat on the go type of food.

When I am feeling low, and slow this also helps me to unwind and enjoy Cooking Free day. I hope you like one of my favorite Bibimbap combinations.

Salmon Bibimbap — Korean Rice Bowl

Course Main Course
Cuisine Korean
Keyword seafood, asian food, dinner
Servings 1
Author Sandra | Sandra's Easy Cooking


  • 1 cup  Minute® Ready to Serve Rice
  • Chicken of the Sea® Salmon Flavored Pouch

Optional Toppings:

  • 1/4 English cucumber julienned
  • 1/2 cup Spinach
  • 1/2 cup Kimchi
  • 1/4 Carrot julienned
  • 1 Egg


  • 1 teaspoon Sesame Oil
  • 1 Green Onion sliced
  • Sprinkle of Toasted Sesame Seeds


  • 2 tablespoon Gochujang Korean chili paste
  • 1 teaspoon sesame seeds
  • Drizzle Sesame Oil


  1. Use the microwave to heat the Minute® Ready to Serve Rice. Heat the rice according to the package directions.
  2. Julianne cucumber and Carrot.
  3. Boil 1/2 cup of water. Drop in spinach, season with a generous pinch of salt. Cook for 10-15 seconds, then take the spinach out and drop into the icy cold water. drain all the liquid completely out. Chop the spinach, and set aside.
  4. Fry the egg sunny side up on a drizzle of Olive oil, and add a pinch of salt, just to taste.
  5. Assembly:
  6. Place the Minute® Ready to Serve Rice in the bowl.
  7. Add julienned Cucumber and carrots, on one side of the bowl.
  8. Add kimchi, chop it and place it on one of the sides of the rice.
  9. Add chopped Spinach.
  10. Open up the Chicken of the Sea® Salmon Flavored Pouch, and add it to the rice.
  11. Add Fried egg on the top.
  12. Garnish it with a drizzle of sesame oil, chopped scallion, and toasted sesame seeds.
  13. Add Korean chili sauce on top of the egg, and mix everything before eating.

Recipe Notes

Arrange colorful toppings nicely all around the rice to look outstanding as a presentation. Instead of the fried egg, you can use omelet.

This post is sponsored by Chicken of the Sea® and Minute® Rice as a part of the National Salmon Day – I am honoured to represent Nashville, TN as an official ambassador for the campaign.

All opinions, pictures, recipe, and content have been done by me, in my own words except for the resource pages that I was provided, as well as free samples that I was sent to create a recipe of my choice for the purpose of this post.  


Seafood leader Chicken of the Sea ranks the Music City
among the Top U.S. markets for actual and untapped salmon consumption
The Little Clinic will help spread the healthy-eating message

NASHVILLE (August 25, 2016) – Hold the Hot Chicken and Meat & Three. A study by one of the world’s largest providers of seafood suggests that Nashville locals may actually prefer salmon.
The internal study, conducted by Chicken of the Sea, ranked Nashville among the Top 10 Salmon Cities in the United States. This means that local Nashville residents eat more fresh and shelf-stable salmon per person than their counterparts in other U.S. cities, have the potential to eat more salmon or are more likely to try new salmon products, prepare salmon recipes or order salmon as a meal.

“Despite its reputation for beef and chicken dishes, Nashville is among the most sophisticated seafood markets in the country and home to an increasing number of seafood and salmon lovers,” said Maureen McDonnell, Chicken of the Sea’s director of brand marketing and category management. “We’d like to think that traditional protein lovers in Nashville are more likely to occasionally trade their brisket for a hearty salmon recipe. From a seafood and salmon standpoint, Nashville is a trendsetter.”

Asian Style Chicken and Pineapple Lettuce Wraps

Asian Style Chicken and Pineapple Lettuce Wraps

Are you getting caught up in the Olympic games? I am hooked big time. We just cannot stop watching. In between the breaks I prep food, and then cook something quick so we could munch while watching.  So, that’s how these quick and delicious wraps…

Beef Kimchi Yakisoba – Teriyaki Flavor

Beef Kimchi Yakisoba – Teriyaki Flavor

I took my sweet break and I am back with this delicious and amazing recipe. Don’t you just love easy recipes? You sure do! Exciting news, I am entering the JSL Foods contest with this recipe for a chance to win. Yes, and this one is a…

Yuanyang Coffee and Tea Latte

Yuanyang Coffee and Tea Latte

Yuanyang, Coffee and Tea Latte

You might hear it as a Kopi Cham, or simply as sweetened Yuanyang Coffee and Tea Latte. Whichever way you call it, it is with certainty a very delicious beverage.

Well, It appears after googling about Yuanyang Coffee and Tea Latte, that it got its name from beautiful Mandarin ducks called Yuan-yang.

It represents a symbol of conjugal love in Chinese culture, as the birds appear together. her, but the male and female look noticeably very different.

Tap Here for more Beverages

Yuanyang Coffee and Tea Latte

This same association of a “pair” of two different beverage blends is used to call this one as well. Aren’t those ducks adorable?

Anyhow, there are many countries that claim that this invention is theirs, and all I know that it’s originated in Hong Kong. You would love this one since it is the best of both worlds.

Anyhow, I found on the AMAZON, Lipton Quality Mellow Hong Kong Style 3 in 1 Yuan Yang as well as Instant 3 in 1 YUAN YANG Mix. I have not tried this product, but if you would like to give it a try, do let me know how was it.


The brand that I used is not available any longer due to the company closing the store. They were making their own blends so it is really hard to recreate or find anything close to it here in the USA.



If you by any chance make this tasty Yuanyang Coffee and Tea Latte, please tag me on Instagram. @sandraseasycooking. Thank you so much in advance!

Yuanyang, Coffee and Tea Latte
Yield: Serves 1

Yuanyang Coffee and Tea Latte

Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

Easy and tasty Asian style beverage


  • 1/2-1 tbsp. Yuanyang Blend
  • 2 tbsp. HOT water
  • 3/4 cup Milk hot
  • Sweetener to taste I used Sugar-free Caramel syrup


  • Frother
  • Cup
  • Small bowl
  • Measuring spoons/cup


  1. In a small bowl, place 1/1 to 1 tablespoon of Yuanyang Blend -it depends how strong you like.
  2. Pour 2 tablespoons of Hot water. Mix and let the blend dissolve in a couple of minutes.
  3. Measure 3/4 cup of milk and warm it up to an almost boiling point.
  4. Add sweetener of your choice, dissolved blend in a drinking cup, and then add milk, leaving at least 2 tablespoons in the other cup.
  5. Using hand frother, froth remaining milk until the bubbles are formed, then froth Milk and Yuanyang Blend for a few seconds just to combine.
  6. Add the rest of the milk and spoon frothed milk in and sprinkle a bit more of Yuanyang Blend on top for garnish if you desire. Mix and enjoy!
Easy Pan-Fried Tofu

Easy Pan-Fried Tofu

Easy Pan-Fried Tofu is such quick tasty bites that you must make. So, in my opinion, you either like tofu or you do not. Yes, that would be my explanation. It looks like cheese, but it tastes nothing like cheese. It doesn’t have any flavor whatsoever.…

Kimchi Fried Rice

Kimchi Fried Rice

Kimchi fried rice, loved by many, is an inexpensive, simple and extremely delicious Korean dish. Usually topped with a fried egg or as we sometimes call it sunny side up, is my kind of ultimate fast food.

Thai Peanut Dipping Sauce

Thai Peanut Dipping Sauce

Thai Peanut Dipping Sauce

I began to write this post in the middle of the week, and, of course, got distracted.

I got distracted by making videos, testing recipes, and editing. Uploading a video took literally forever. It was definitely time for a simple lunch, and I had a pretty delicous one; Thai Peanut Dipping Sauce with Shrimps, Rice and Asparagus.

Click Here for more Asian inspired recipes

There is no mystery that I love Thai cuisine. The mix of different and unique flavors has been always just amazingly delicious and aromatic to me.

Thai Peanut Dipping Sauce

This Thai Peanut Dipping Sauce is quite different, and with a sweet side rather than on a spicy. In combination with shrimps and roasted asparagus, this dipping sauce was undoubtedly perfect.

Of course, you can use chicken or even beef, but since I had these fresh shrimps I thought it would be great. The taste of the Thai Peanut Dipping Sauce is absolutely amazing. It is sweet, and a bit citrusy, because I used lime.

Thai Peanut Dipping Sauce

Thai Red curry paste gave a unique and unforgettable flavor, too. The thick constituency and texture melt like a bar of chocolate in your mouth.

Now, you can serve it with other vegetables or even noodles if you desire. I just made it as simple as possible. This is dipping sauce so you can seriously dip any poultry or meat. I might make a video on this soon.

Thai Peanut Dipping Sauce

Thai Peanut Dipping Sauce

Slightly adapted from cookbook “Thai Cuisine”

Course DIP
Cuisine Thai
Keyword Asian, Thai, Dip
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Author Sandra | Sandra’s Easy Cooking


  • 6 Fl Oz Premium Coconut Milk about 1/2 can premium coconut milk
  • 2 Tbsp. Thai Red Curry Paste
  • 2/3 cup Creamy Peanut Butter unsweetened/(Organic)
  • 1/2 teaspoon Salt
  • 1/4 cup Sugar
  • 1 Fl oz Lime Juice, 1/8 cup freshly squeezed
  • 1/3 – 1/2 cup Water


  1. Add all the ingredients into a sauce-pan and bring everything to boil over medium heat. Keep mixing continuously.
  2. Turn down the heat and allow the sauce to simmer for about 4-5 minutes at the lowest temperature.

  3. Take it off the burner, and let the sauce cool down to room temperature before serving.

Recipe Notes

Place Peanut dipping sauce in a container with a fitted lid in the fridge for up to 10 days. This will create a sauce to thicken up, of course. What you will need to do is dilute it out with a small bit of water to desired consistency over low heat before serving. When I serve this meal, I serve it with lime and freshly picked Thai basil. I squeezed lime juice all over my food. It just gives an even better taste.

  • Shrimp: Marinate shrimp for about 15 minutes in the juice of 1/2 of lime, 1 tbsp. of soy sauce, 2 garlic cloves -minced and 1 tsp. of ginger. Grill, saute or bake shrimp for 5 minutes on each side. I like shrimp when I saute them.
  • Asparagus: Season it with salt, pepper and to go with the rest of the meal squeeze a bit of lime and drizzle with oil. Roast for 15-20 minutes. OR you can boil it for 10 minutes in salted water, then squeeze lime juice when it’s done.
  • Rice in the pot: Wash rice 2-3 times, and soak for 10 minutes, drain the water out and refill the pot again -Usually, I measured water by going about the index finger thick (about 1/2-1 inch) above the rice. Add 1/2 teaspoon salt, mix, turn the heat on high, cover the pot. As soon as the water boil, take the lid off, mix the rice, then turn the heat to simmer, put the lid back on. Let the rice simmer for 7 minutes – keep the lid on. Turn the heat off, keep the pot on the “turned off” stove burner and steam for 7 more minutes, keep the lid ON the pot. I like rice the best made that way. After steaming, I add a drizzle of oil, mix it and serve.
Chicken and Kimchi Pizza

Chicken and Kimchi Pizza

Simple, delicious, flavorful… Oh, so orgasmic pizza! Can you really ask for more? Let us call this Korean Fusion Pizza… Ye! Does everyone agree? It takes you less than 30 minutes to do this, no dough necessary. Although you can make your dough or use store-bought.…