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Dianee recipes, 1395 Us Route 302, Bartlett, NH (2026)

06/17/2026

Buldak Recipe (Korean Fire Chicken)

Ingredients:

For the Chicken:

2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil

For the Buldak Marinade:

3 tablespoons gochujang (Korean chili paste)
2 tablespoons gochugaru (Korean chili flakes)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon sesame oil
5 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice syrup or corn syrup
1 teaspoon black pepper

For Finishing:

1½ cups shredded mozzarella cheese
2 green onions, sliced
1 tablespoon toasted sesame seeds

Directions:

In a large bowl, whisk together gochujang, gochugaru, soy sauce, honey, brown sugar, sesame oil, garlic, ginger, rice syrup, and black pepper.
Add the chicken pieces and toss until evenly coated.
Cover and marinate for at least 1 hour, preferably overnight.
Heat vegetable oil in a large oven-safe skillet over medium-high heat.
Cook the marinated chicken for 8–10 minutes until browned and nearly cooked through.
Reduce the heat and simmer for another 5 minutes until the sauce thickens and coats the chicken.
Sprinkle mozzarella cheese evenly over the chicken.
Place the skillet under a broiler for 2–3 minutes, or until the cheese is melted and bubbly.
Garnish with green onions and sesame seeds.
Serve immediately with steamed rice, lettuce wraps, or pickled vegetables.

Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes (plus marinating time)

Kcal: 540 kcal | Servings: 4 servings

06/17/2026

Cajun Hot Honey Shrimp

Ingredients:

For the Shrimp:

2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

For the Hot Honey Sauce:

1/3 cup honey
2 tablespoons hot sauce
2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon red pepper flakes (optional)

For Garnish:

2 tablespoons chopped fresh parsley
Lemon wedges
Sliced green onions (optional)

Directions:

Pat the shrimp dry with paper towels.
Toss the shrimp with olive oil, Cajun seasoning, smoked paprika, garlic powder, and black pepper until evenly coated.
Heat a large skillet over medium-high heat.
Cook the shrimp for 2–3 minutes per side until pink and lightly charred. Remove from the skillet.
Reduce the heat to medium and melt the butter in the same skillet.
Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the honey, hot sauce, apple cider vinegar, and red pepper flakes.
Simmer the sauce for 2–3 minutes until slightly thickened.
Return the shrimp to the skillet and toss until fully coated in the hot honey glaze.
Garnish with parsley and green onions, then serve with fresh lemon wedges.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 360 kcal | Servings: 4 servings

06/17/2026

Caramelized Soy Chicken in Garlic Ginger Broth with Rice

Ingredients:

For the Chicken:

2 pounds boneless, skin-on chicken thighs
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Garlic Ginger Broth:

4 cups chicken broth
1/4 cup low-sodium soy sauce
2 tablespoons dark soy sauce
2 tablespoons brown sugar
1 tablespoon honey
6 cloves garlic, minced
2 tablespoons fresh ginger, finely grated
1 tablespoon rice vinegar
1 teaspoon sesame oil

For Serving:

3 cups cooked jasmine rice
3 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Fresh cilantro (optional)

Directions:

Season the chicken thighs with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat.
Place the chicken skin-side down and cook for 5–6 minutes until deeply golden and caramelized.
Flip the chicken and cook for another 3 minutes.
Remove the chicken and set aside.
In the same skillet, sauté the garlic and ginger for 1 minute until fragrant.
Add chicken broth, soy sauce, dark soy sauce, brown sugar, honey, rice vinegar, and sesame oil. Stir until combined.
Return the chicken to the skillet and bring the broth to a gentle simmer.
Cover and cook for 20–25 minutes, or until the chicken is tender and fully cooked.
Spoon the flavorful broth over the chicken and serve over steamed jasmine rice.
Garnish with green onions, sesame seeds, and fresh cilantro.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 560 kcal | Servings: 4 servings

06/17/2026

Asian Braised Beef Short Ribs

Ingredients:

For the Beef:

4 pounds bone-in beef short ribs
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil

For the Braising Sauce:

1 cup low-sodium soy sauce
3 cups beef broth
1/4 cup brown sugar
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
6 cloves garlic, smashed
2-inch piece fresh ginger, sliced
2 star anise pods
1 cinnamon stick
2 tablespoons rice vinegar

For Garnish:

3 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Fresh cilantro (optional)

Directions:

Pat the short ribs dry and season generously with salt and black pepper.
Heat the vegetable oil in a Dutch oven over medium-high heat.
Sear the short ribs on all sides until deeply browned, then remove and set aside.
In the same pot, combine soy sauce, beef broth, brown sugar, hoisin sauce, oyster sauce, sesame oil, garlic, ginger, star anise, cinnamon stick, and rice vinegar.
Stir well and bring the braising liquid to a gentle simmer.
Return the short ribs to the pot, ensuring they are mostly submerged.
Cover with a lid and braise over low heat for 3 to 3½ hours, or until the meat is fork-tender.
Carefully remove the ribs and keep warm.
Strain the braising liquid if desired, then simmer uncovered for 15–20 minutes until reduced into a glossy sauce.
Return the ribs to the sauce and spoon the glaze over the meat.
Garnish with green onions, sesame seeds, and fresh cilantro before serving.

Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes

Kcal: 710 kcal | Servings: 6 servings

06/13/2026

Spicy Garlic Chili Oil Dumpling Bowl

Ingredients:

For the Dumpling Bowl:

24 frozen pork or chicken dumplings
4 cups baby bok choy, halved
2 cups shredded carrots
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Fresh cilantro, for garnish

For the Garlic Chili Oil Sauce:

4 tablespoons chili oil
4 cloves garlic, finely minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon chili flakes
1 tablespoon hot water

Optional Toppings:

Soft-boiled eggs
Crispy fried shallots
Sliced cucumbers

Directions:

Cook the dumplings according to package instructions (steam, boil, or pan-fry).
While the dumplings cook, blanch the bok choy in boiling water for 1–2 minutes and drain.
In a bowl, whisk together chili oil, garlic, soy sauce, rice vinegar, sesame oil, brown sugar, chili flakes, and hot water.
Arrange the cooked dumplings in serving bowls.
Add bok choy, shredded carrots, and any optional toppings.
Spoon the garlic chili oil sauce generously over the dumplings and vegetables.
Garnish with green onions, sesame seeds, and fresh cilantro.
Toss lightly before eating or serve with the sauce drizzled over the top.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 420 kcal | Servings: 4 servings

06/13/2026

Spicy Korean Pork Bulgogi

Ingredients:

For the Pork:

2 pounds pork shoulder or pork butt, thinly sliced
1 tablespoon vegetable oil

For the Marinade:

3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
1 tablespoon honey
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon black pepper

For Garnish:

3 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Lettuce leaves, for serving
Steamed rice, for serving

Directions:

In a large bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, honey, garlic, ginger, rice vinegar, and black pepper.
Add the sliced pork and toss thoroughly to coat.
Cover and marinate for at least 1 hour, preferably overnight.
Heat vegetable oil in a large skillet, grill pan, or wok over high heat.
Cook the pork in batches to avoid overcrowding.
Stir-fry for 5–7 minutes until caramelized and cooked through.
Continue cooking briefly to develop slightly charred edges.
Transfer to a serving platter.
Garnish with green onions and sesame seeds.
Serve with lettuce leaves and steamed rice for wrapping and enjoying Korean-style.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes (plus marinating time)

Kcal: 460 kcal | Servings: 6 servings

06/13/2026

Churrasco Beef with Caramelized Pineapple

Ingredients:

For the Steak:

2 pounds skirt steak or flank steak
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika

For the Grilled Pineapple:

1 fresh pineapple, peeled, cored, and sliced into rings
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon melted butter

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
3 cloves garlic, minced
2 tablespoons fresh oregano, chopped
1/2 teaspoon red pepper flakes
1/3 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste

Directions:

Rub the steak with olive oil, sea salt, black pepper, and smoked paprika.
Let the steak rest at room temperature for 20 minutes.
In a small bowl, combine brown sugar, cinnamon, and melted butter.
Brush the pineapple rings with the mixture.
Preheat a grill to high heat.
Grill the steak for 4–6 minutes per side, depending on desired doneness.
At the same time, grill the pineapple rings for 2–3 minutes per side until caramelized and marked.
Remove the steak and let it rest for 10 minutes.
Mix parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper to create the chimichurri sauce.
Slice the steak thinly against the grain.
Arrange on a platter with the grilled pineapple.
Spoon chimichurri over the steak and serve immediately.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 560 kcal | Servings: 6 servings

06/13/2026

Baked Meatballs with Maple Mustard Sauce

Ingredients:

For the Meatballs:

1½ pounds ground beef
1/2 cup breadcrumbs
1 large egg
1/4 cup milk
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley

For the Maple Mustard Sauce:

1/4 cup pure maple syrup
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon apple cider vinegar
1 tablespoon butter
1/4 teaspoon garlic powder

For Garnish:

Fresh parsley, chopped

Directions:

Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a large bowl, combine ground beef, breadcrumbs, egg, milk, garlic, onion powder, salt, pepper, and parsley.
Mix gently until just combined.
Form the mixture into 1½-inch meatballs and place on the prepared baking sheet.
Bake for 18–20 minutes, or until cooked through and lightly browned.
While the meatballs bake, combine maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, butter, and garlic powder in a small saucepan.
Simmer over medium-low heat for 3–4 minutes until smooth and slightly thickened.
Transfer the baked meatballs to a serving dish.
Pour the warm maple mustard sauce over the meatballs and toss gently to coat.
Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 395 kcal | Servings: 6 servings

06/12/2026

Tangy Chili Devilled Chicken

Ingredients:

For the Chicken:

2 pounds boneless chicken thighs, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons vegetable oil

For the Sauce:

6 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons vinegar
2 tablespoons soy sauce
2 tablespoons tomato ketchup
1 tablespoon chili sauce
1 tablespoon brown sugar
1/2 cup chicken broth

For the Vegetables:

1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 green chilies, sliced
2 green onions, chopped

For Garnish:

Fresh cilantro, chopped

Directions:

Season the chicken with salt, pepper, and paprika.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Cook the chicken until browned and fully cooked, about 6–8 minutes.
Remove the chicken and set aside.
In the same pan, sauté garlic and ginger for 1 minute until fragrant.
Add onions, bell peppers, and green chilies. Stir-fry for 3–4 minutes.
In a bowl, whisk together vinegar, soy sauce, ketchup, chili sauce, brown sugar, and chicken broth.
Pour the sauce into the pan and bring to a simmer.
Return the chicken to the pan and toss to coat.
Cook for 3–5 minutes until the sauce thickens slightly and coats the chicken.
Stir in green onions and garnish with cilantro.
Serve hot with rice, flatbread, or noodles.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 385 kcal | Servings: 4 servings

06/12/2026

Chinese Kung Pao Chicken

Ingredients:

1 lb (450g) boneless chicken breast or thighs, diced
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon cornstarch
2 tablespoons oil (vegetable or peanut)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3 cloves garlic, minced
1 teaspoon ginger, minced
6–8 dried red chilies
1/4 cup roasted unsalted peanuts
2 green onions, sliced
For the sauce:
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese black vinegar (or rice vinegar)
1 tablespoon sugar
1 teaspoon sesame oil
1/4 cup water
1 teaspoon cornstarch
Directions:
In a bowl, marinate the diced chicken with soy sauce, Shaoxing wine, and cornstarch. Let sit for 10–15 minutes.
In another bowl, whisk together all the sauce ingredients and set aside.
Heat 2 tablespoons of oil in a wok or skillet over high heat. Add dried chilies and stir-fry for about 30 seconds until fragrant (don’t burn them).
Add the marinated chicken and stir-fry for 4–5 minutes until the meat is browned and cooked through.
Add the garlic, ginger, and diced bell peppers. Stir-fry for 2 more minutes.
Pour in the prepared sauce and cook until it thickens and coats the chicken evenly.
Stir in the peanuts and green onions, cook for another minute, then remove from heat.
Serve hot with steamed rice.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings

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