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Today’s recipe is another of my Favorite Chinese dishes, Glass Noodles stir fry,  I hope you give it a try!


Ingredients:
  • 1 lb Rice Glass Noodles (Vermicelli)
  • 1 lb. Medium Shrimp peeled and deveined
  • 1 Red Bell Pepper in Julienne
  • 1 Orange Bell Pepper in Julienne
  • 1 Yellow Bell Pepper in Julienne
  • 1 Onion in chunks
  • ½ C Carrots in Julienne
  • ½ C Beansprouts
  • ½ C Green Onion cut in 1in pieces
  • 1 T Minced Ginger
  • 1T Minced Garlic
  • 2 Eggs
  • +2-3 T Vegetable Oil



For the Sauce:
  • 3 ½ T Soy Sauce
  • 2 ½ T Oyster Sauce
  • 2 T Fish Sauce
  • 2 T Water or Vegetable broth
  • 1 Tspn Sugar
  • Salt to taste
  • Ground White Pepper to taste



Season the shrimp with half a teaspoon of minced garlic and minced ginger, also add in one tablespoon of soy sauce and salt and ground white pepper. Marinate this for at least 10 minutes.


Make the Sauce for the Stir fry: Combine the rest of the soy sauce with the Oyster sauce and the fish sauce, also add in two or three tablespoons of water or vegetable broth and season with a teaspoon of sugar and salt and ground white pepper to taste. Stir well and set aside until you are ready to use it.


Cook the noodles according to the instructions on the package. Once they are cooked, rinse them with cold water and using kitchen scissors cut them a couple times so they will be easier to handle. Set them aside until you are ready to use them.


Cook the Shrimp: In a wok, on high heat, heat up one tablespoon of vegetable oil, once the oil is hot, cook the shrimp for about three minutes or until it gets a pinkish color, once it turns pink, remove it from the wok and set it aside for a minute.  In that same wok, in the leftover oil, cook the eggs, just scramble them, and when they are done, place them aside with the shrimp.


Make the Stir Fry:  In the same wok, heat up another tablespoon of vegetable oil, and stri fry the onion for one minute, just to soften it a bit. Then add in the minced garlic and the minced ginger, stir fry them for another 30 seconds, just so they will start releasing their flavor.  After that, add in the carrots and cook them for another 30 seconds, then add in the bell peppers, and stir fry them for about two minutes or until they get your desired texture, I like my vegetables to stay crisp, so I only cook them for two minutes, but if you like them to be softer, feel free to cook them for about four minutes instead. Season the vegetables with a pinch of salt, just to add a bit of flavor.


Once the vegetables are cooked, push them to the sides of the wok, to leave an empty space in the middle of the wok, and right in there in the empty space, add in the noodles and season them with the soy sauce mixture.  Toss together so the noodles will be well covered with the sauce, and then toss the noodles with the rest of the vegetables.


Once everything is combined, then add in the beansprouts, the shrimp, and the scrambled eggs, stir fry for a minute then add in the green onions, toss together, taste the flavor add more soy sauce if needed, and continue to stir fry for another minute or two, or until everything is well heated through.


Serve immediately. Enjoy.




Easy and delicious Prosciutto Chicken Rolls, perfect for any special occasion.


Ingredients:
  • 1 C Cooked Couscous
  • 4 Chicken Breast thinly Sliced 8 Prosciutto Slices
  • 3 T Ricotta Cheese
  • 2 T Butter
  • 1 T Minced Garlic
  • 2 T Chopped Parsley
  • 1 Tsp Tarragon
  • Ground Black Pepper
  • Salt
  • 1 T Olive Oil
  • ¾ C Chicken Broth


Preheat the oven to 350ĀŗF


In a skillet on medium-low heat, melt the butter and once the butter is melted, add in the garlic and cook it for about 1-2 minutes or until translucent.  Once the garlic is done, remove it from the skillet, together with the melted butter.  Reserve the skillet for a bit. just set it aside for a minute.


To make the filling:
Season the Couscous with the melted butter and garlic mixture, also add in the Ricotta cheese, the Tarragon, Parsley and salt and pepper to taste, toss  until well combined.


Prepare the chicken:
Place each  chicken breast in between plastic wrap,  and using a meat tenderizer flatten each breast to a thickness of ⅛ in.  


Make the Rolls:
Season one side of the chicken breast with salt and pepper to taste, place a slice of prosciutto on top, then flip the chicken breast so the prosciutto will be beneath the chicken breast, season that second side of the chicken with salt and pepper. Place another slice of prosciutto on top of the chicken, (now you have the chicken breast in between to slices of prosciutto, one on top and one beneath).  Add some of the filling right on top of the prosciutto,  now roll this into a roll. Keep the roll in place with a toothpick.  Keep on repeating these steps until you are done.


Brown the Rolls:
In the same skillet in which you cooked the garlic, add one tablespoon of extra virgin olive oil, set the heat to high, and once the oil is nice and hot, brown the chicken rolls for about 1 minute on each side, or until brown on all sides.  The chicken won’t be cooked all the way through, you just want to give the rolls some color. Once the rolls are browned on all sides, transfer them to a baking dish.


Bake the Rolls:
Add ¾ cup of chicken broth to the dish with the chicken rolls, and bake the rolls for about 20-25 minutes or until well cooked.


After they are done, let them rest for about 5 minutes before slicing them. Serve them with your favorite Pasta or more couscous.

Enjoy.




Today’s recipe is a delicious Chinese inspired dish, Shiitake Mushroom Lo mein. It’s definitely healthier than take-out.  I hope you give it a try! Enjoy

Ingredients:
  • 14 oz (397 g) Lo Mein Noodles
  • 2 Oz (56 g) Dry Shiitake Mushrooms
  • 1 ½ C Green onions cut into 1’in
  • 2- 2 ½ C Shredded Cabbage
  • 1 T Minced Ginger
  • 1 T minced Garlic
  • 2 T Soy Sauce
  • 2 T Fish Sauce
  • 1 T Sherry
  • 2 T Cornstarch
  • ⅓ C Vegetable Broth
  • 1 T Vegetable oil
  • ½  Tspn Sesame Oil (optional)
  • ¼  Tsp chili Oil (optional)
  • Salt and pepper to taste



Hydrate the mushrooms:
Bring plenty of water to boil, add in the dry shiitake and turn off the heat. Let the mushrooms soak in the water for about 25 minutes or until soft. Drain them and chop them into bite size pieces.


Make the Sauce:
Combine the vegetable broth with the cornstarch and stir until well dissolved.  Then add in the soy sauce, the fish sauce and the sherry.  Stir and set aside until ready to use it.


Cook the noodles according to the instructions on the package. Drain and set aside.


Make the Stir-fry.
In a wok on high heat, add in one tablespoon of vegetable oil combined with half a teaspoon of sesame oil and a quarter of a teaspoon of chili oil, once the oil is hot, saute the cabbage  for about 30 seconds,  push the cabbage to the sides of the wok and right in the center of the wok add in the garlic and ginger,  saute for another 30 seconds, then season with a pinch of salt,  push everything to the sides of the wok and add in the shiitake mushroom, mushrooms should be already chopped into small pieces. Saute the mushrooms for about 2 minutes.


Once the mushrooms are softer, now remove everything for the wok and set aside for a minute
In the same wok, now heat up the soy sauce mixture, just warm it through for about 30 seconds or so. Then add in the noodles and toss together for about a minute so the noodles will absorb the sauce.  
After a minute or so add n the green onions and stir fy for another minute. Add in the rest of the ingredients and continue to stir fry for another minute or two or until everything is well heated through.


Then serve.


Garnish with black sesame seeds and enjoy!




Hi Everyone! Today's recipe is a perfect for when you don’t have time to cook but you still want a delicious homemade meal. If you work long hours, you really need to buy a slow cooker, it’s great for cooking easy and delicious meals any day of the week. Today’s recipe is Pulled Chicken in the slow cooker, I hope you give it a try!

Ingredients:
  • 3 Lb. Chicken Thighs
  • 1 Sliced Onion
  • 2-3 Garlic cloves
  • 3 Chipotle Peppers in Adobo
  • 1 ½ C BBQ Sauce
  • Salt and Pepper to taste



Season the chicken with salt and pepper to taste. Trim any fat from the chicken.


Place half the onion on the slow cooker bowl, then add in half the chicken, top it with half the BBQ sauce and half the garlic.   


Then add in the rest of the onion, the rest of the chicken, the leftover BBQ sauce. the garlic and the chipotle peppers.  


Cook on high for for 3 ½ hours.  
The chicken should be very tender, remove it from the sauce, then shred the chicken. Place the shredded chicken back into the sauce, and cook for another 30 minutes.


Then serve.  this goes great with white rice, or it also makes great tacos, pulled chicken sandwiches, tostadas or flautas.



Enjoy!




Hi Everyone!  Today’s recipes is another very simple Japanese Recipe, it’s Shrimp Tempura, it’s just basically battered deep-fry shrimp, so light and crisp, simply delicious, it’s perfect as an appetizer, and this batter is great for vegetables too. Please do give it a try!


Ingredients:
  • 1 lb. Large Shrimp, peeled and veined
  • 1 C seltzer Water
  • 1 C Tempura flour  or All purpose flour
  • ¼ C Cornstarch
  • Salt to taste
  • ½ Tsp White ground Pepper
  • Vegetable Oil for Frying



For this recipe I’m using Tempura flour, but if you can’t find it, feel free to use all purpose flour or rice flour instead.


In a bowl combine the flour with salt and the white pepper to taste, stir well and set aside for a minute


Now in cover the shrimp with the cornstarch on all sides. Set aside.


Now in a wok heat up plenty of oil to fry the shrimp. You want the oil to be really hot.  Just let it heat up while you finish preparing the shrimp.


Combine the flour mixture with the seltzer water, stir until well combined, you will get a consistency similar to the batter for pancakes.  If your batter is too thin feel free to add another tablespoon of flour, once you get the right consistency, dip the shrimp in the batter, shake the shrimp to remove the excess batter, and then fry them in the oil.

Fry them for about 3 minutes or until light brown and crisp. Place them on paper towels to drain the excess oil.  Keep on repeating these steps until done.


Serve with your favorite dipping sauce.


Enjoy.




Hi Everyone! Today’s recipe is a Tex-Mex inspired dish. Easy, delicious and spicy, perfect to entertain friends and family. I hope you give it a try.

Ingredients:
  • 4-8 Pork Loin Chops



Ingredients for the marinade:
  • 4 Chipotle peppers in adobo
  • 2 T Adobo Sauce from the Chipotles
  • 1 T Mustard
  • 2 T Honey
  • 1 T Minced Garlic
  • Salt to taste
  • Black Pepper to taste



Make the Marinade:
In a food processor we are going to mix all the ingredients for the marinade:
Remember you can control the spiciness of this dish by adding less or more chipotle peppers to taste.  So in a food processor mix the chipotle peppers with the adobo sauce, the mustard, honey, garlic and oil, season this with salt and pepper to taste, mix until you get a paste consistency.


Taste the flavor add more salt if needed.


Season the pork chops with this sauce, and marinate them in the refrigerator for at least one hour! Remember the longer you marinate them, the more delicious they will be, so if you have more time, marinate them for more time.


To cook them:
You can Grill them  or Pan-fry them.   Depending on the size of the pork chops they will cook in about 2-4 minutes per side.

Mine are kind of thick so I will pan fry them for about 3 minutes on each side. Once they are done, serve them with mashed potatoes or your favorite side dish.  They go great with a Pasta salad.


Enjoy.




Hi Everyone! Today’s recipe is another great idea for any Special Occasion, so delicious, it would be perfect for thanksgiving but so easy to make that it’s perfect for every day of the week! I hope you give it a try!


Ingredients:
1 Whole Chicken
2 minced Garlic Cloves
2 T Extra Virgin Olive Oil
2-3 Sprigs Fresh Rosemary
1 Lemon
1 Tspn ground Thyme
1 Tspn Ground Black Pepper
1 Tspn Ground Sage


To serve:
1 Eggplant cut into chunks
4 medium Potatoes cut in chunks
3 Bell Peppers  cut in chunks
1 Onion cut in chunks
1/2 cup water or chicken broth


Prepare the chicken:
In a small bowl combine the olive oil with the garlic, and season this with the thyme, sage and black pepper, add in the juice of half a lemon. Place this in the microwave for about 30 seconds, just so the garlic will warm up a bit and start realising its flavor.  


Rinse the chicken with cold water, and pat it dry with paper towels. Loosen up the skin from the chicken, do not remove the skin completely, and be very careful not to tear it apart either.


Rub the chicken with the olive oil mixture. make sure to rub the oil beneath the skin of the chicken, on the meat, and also on the skin, all over the chicken, also rub the cavity of the chicken with this mixture.


Once the chicken is well seasoned on all sides, sprinkle some kosher salt all over the chicken. and massage it really well under the skin and on the skin of the chicken, also rub some salt inside the cavity. 

Fill the cavity of the chicken with the other half of the lemon and the rosemary sprigs, tie the legs together, and marinate the chicken for at least 30 minutes before cooking it.


Preheat the oven to 400ĀŗF.


Place the chicken into a baking sheet, with the breast facing down,and cook at 400ĀŗF for 30 minutes.


Prepare the veggies:
In a large bowl, combine all vegetables, and season them with one or two tablespoons of olive oil,season them with salt, pepper and crushed red pepper to taste, toss together, and set aside for a minute.


After 30 minutes, flip the chicken, so the breast will be facing up. Add in the vegetables in the same baking sheet with the chicken.  Add in about ½ cup of water or chicken broth.  Place this back in the oven for another 30 minutes or until the chicken is done and the vegetables are tender.


The internal temperature of the cooked chicken should be 165ĀŗF


Once the chicken is done, let ir rest for five minutes before serving it.


Enjoy!




Hi Everyone! Today’s recipe is another Chinese Recipe. I have to admit this one is by far my favorite Chinese recipe, it’s always my first option when ordering take out, it’s so full of flavor, colors and textures, it just makes me so happy in the inside when I eat it.   If you are craving some good Chinese, please do give this one a try, you wont regret it!!!


Ingredients:

  • 1 Onion in small chunks
  • 1 Green Bell Pepper in small chunks
  • 1 Red pepper in small chunks
  • ½ C Roasted Peanuts
  • 1 T Sugar
  • 1 ½ T Cornstarch
  • 1 T Minced Garlic
  • 1 T Minced Ginger
  • 10 Japanese Chillies
  • 2 T Soy Sauce
  • 1 ½ T Sherry
  • 2 T Water
  • 2 T Hoisin Sauce
  • ½ Tsp Sesame Oil
  • ¼ Tsp chili Oil
  • 2 ½ T Vegetable Oil  
  • salt and pepper to taste



To Marinate The chicken:
  • 1 lb Chicken breast cut in bite size pieces
  • 1 T Soy Sauce
  • 1 T Hoisin Sauce
  • ½ Tsp. Sesame Oil
  • ¼ Tsp. Chilli Oil
  • Salt and pepper to taste



To marinate the chicken:
Place the chicken in a large bowl and season it with salt and pepper to taste, make sure everything single piece is well seasoned then add in one tablespoon of soy sauce and one tablespoon of hoisin sauce, also add in  ½  a teaspoon of sesame oil and a 1/4 of a teaspoon of chili oil, toss together and let the chicken marinate in this for at least 15 minutes in the refrigerator.


To make the Sauce:
In a small bowl combine 2 tablespoons of soy sauce with 1 ½   the sherry and 2 tablespoons of water,  then add 1 tablespoon of sugar and also add 1 ½ Tablespoons of cornstarch, stir until the sugar and cornstarch are well dissolved.  Then add in ½  a teaspoon of sesame oil and a ¼  of a teaspoon of chili oil, stir all together, and then set this aside until you are ready to use it..


Make the Stir-fry:
In a wok, on high heat, heat up one tablespoon of vegetable oil and a teaspoon of sesame oil.  Once the oil is nice and hot, add in the chicken, spread the chicken into a single layer, and let it cook for one minute without stirring it,  after a minute or so, toss the chicken around, and continue to cook for another 2 more minutes. or until the chicken is no longer pink on the outside. Remove the chicken from the wok and set it aside. (The chicken won't be completely cooked yet.)


In the same wok, heat up ½  tablespoon of vegetable oil, and once the oil is hot, now add in the onion and stir fry it for one minute. After a minute or so, add in the bell peppers and stir fry them for 2 minutes, (If you want the vegetables to be softer, cook them for longer).  After 2 minutes then add in the peanuts, stir fry for 30 seconds, just so the peanuts will start to release some of the oil in them, push the vegetables to the sides of the wok, and right in the center add in the minced garlic and minced ginger,  stir for another 30 seconds, just until aromatic, add in the dry chiles stir together, and add in the chicken back into the wok.


Add in the soy sauce mixture and two tablespoons of hoisin sauce,  stir all together for two more minutes or until the chicken is well heated through and well cooked.


Taste the flavor add salt and pepper if needed,  if the sauce has thicken too much, feel free to thin it out with a bit of water or chicken broth.


Once the chicken is well cooked, the Kung Pao is done,  it’s ready to serve.


Enjoy!

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