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Wednesday, May 9, 2012
Monday, January 9, 2012
Pumpkin Pancakes with Pumpkin Butter
These were inspired by two ingredients! I kept thinking about this can of Organic Pumpkin from Trader Joe's, too small to make a pie, but just enough for Pumkpin Pancakes.
Pumpkin Pancakes
1/2 can of pumpkin puree
1/2 to 2 cups of Bisquick
2 pats of butter, melted
2 tbsp of water
Mix everything and prime a pan or grill to make your pancakes. Make them as usual, letting them brown a little before flipping onto the other side.
Pumpkin Butter
1/2 can of pumpkin puree
2 pats of butter
2 tsp of brown sugar or a packet of Splenda
Dash of Cinnamon
Mix everything in a bowl and put in the microwave for a minute or so. Mix and let cool a little.
Spread the Pumpkin Butter on your pumpkin pancakes and top with maple syrup. Mmmm, easy pumpkin pancakes.
Pumpkin Pancakes
1/2 can of pumpkin puree
1/2 to 2 cups of Bisquick
2 pats of butter, melted
2 tbsp of water
Mix everything and prime a pan or grill to make your pancakes. Make them as usual, letting them brown a little before flipping onto the other side.
Pumpkin Butter
1/2 can of pumpkin puree
2 pats of butter
2 tsp of brown sugar or a packet of Splenda
Dash of Cinnamon
Mix everything in a bowl and put in the microwave for a minute or so. Mix and let cool a little.
Spread the Pumpkin Butter on your pumpkin pancakes and top with maple syrup. Mmmm, easy pumpkin pancakes.
Friday, January 6, 2012
Creamy Au Gratin Potatoes
Naughty, naughty. I know I shouldn't be making these creamy, cheesy Au Gratin Potatoes, but what else are you supposed to eat meat with! lol. I make mine completely different than others I think, so try these!
5-6 potatoes, sliced into thin rounds.
Italian herbs, cayenne, salt and pepper lightly sprinkled
5 heaping Tbsp of Cream Cheese
1/2 cup of milk
2 pats of butter
Slice your potatoes, dust them with the herbs and lay them flat on a buttered pan or on a grill. Cook until slightly golden on both sides. Remove from heat and put in a glass pyrex or metal baking pan.
In a small saucepan or microwavable bowl, add cream cheese, milk and butter. Melt down. Pour contents over grilled potatoes and cover with grated parmasean cheese.
Pop in the oven and cook until melty and golden (evil and you need to have it). Lol. Usually 20 minutes at 350 degrees.
5-6 potatoes, sliced into thin rounds.
Italian herbs, cayenne, salt and pepper lightly sprinkled
5 heaping Tbsp of Cream Cheese
1/2 cup of milk
2 pats of butter
Slice your potatoes, dust them with the herbs and lay them flat on a buttered pan or on a grill. Cook until slightly golden on both sides. Remove from heat and put in a glass pyrex or metal baking pan.
In a small saucepan or microwavable bowl, add cream cheese, milk and butter. Melt down. Pour contents over grilled potatoes and cover with grated parmasean cheese.
Pop in the oven and cook until melty and golden (evil and you need to have it). Lol. Usually 20 minutes at 350 degrees.
Beer Rub Steak
This is probably the simplest recipe ever, but the flavor is amazing. It's called Beer Rub, because you do a dry rub then about 15-20 minutes prior to cook - pour a nice good beer over it. It's important to use a good beer, since the stronger the ale or stout, the more flavor it will have.
You can use a DRY steak rub purchased in most grocery stores like Lawry's or McCormick's Montereal Steak Rub or make your own:
4 tbsp course salt
1 tbsp course cracked black pepper
1 tbsp onion powder
1 tbsp paprika
1/2 tbsp granulated garlic
1/2 tbsp dried rosemary, lightly crushed
1/2 tbsp crushed red chili flakes
1/2 tbsp dried thyme
Rub Steaks with the dry rub, let sit for an half an hour or longer, covered yet not refrigerated. Then take a beer like an ale or stout and pour it over the steaks in a shallow bowl. The rub will start to fizz with the carbonation of the beer. Let it sit for 20-30 minutes.
Then you are ready to grill, fry or roast. Really the options are endless, different beers, different cook methods and different rubs. This is an easy one for BBQ's and everyone likes that beer flavor in the meat. Mmmmm.
You can use a DRY steak rub purchased in most grocery stores like Lawry's or McCormick's Montereal Steak Rub or make your own:
4 tbsp course salt
1 tbsp course cracked black pepper
1 tbsp onion powder
1 tbsp paprika
1/2 tbsp granulated garlic
1/2 tbsp dried rosemary, lightly crushed
1/2 tbsp crushed red chili flakes
1/2 tbsp dried thyme
Rub Steaks with the dry rub, let sit for an half an hour or longer, covered yet not refrigerated. Then take a beer like an ale or stout and pour it over the steaks in a shallow bowl. The rub will start to fizz with the carbonation of the beer. Let it sit for 20-30 minutes.
Then you are ready to grill, fry or roast. Really the options are endless, different beers, different cook methods and different rubs. This is an easy one for BBQ's and everyone likes that beer flavor in the meat. Mmmmm.
Tuesday, January 3, 2012
Bok Choy with Tomato
I like to balance my meals with fresh side dishes, so when I had my New Year's Eve crab, I served it with a Stir Fried Baby Boy Choy with tomatoes and onions. Easy and light enough to balance the meal. It's also very colorfuland brightens up your plate.
3 heads of Baby Bok Choy
1 large tomato, firm
1/4 yellow onion, chopped
2 tbsp of butter
2 tbsp of soy sauce
2 tsp of water
Shake of Habenero Pepper Flakes or Red Chili Pepper Flakes (optional)
Heat butter and saute onions, add soy sauce and water. Add pepper flakes, then diced Boy Choy and saute another 2 minutes. Then add tomatoes. Cook until vegetables are still crisp, yet cooked thoroughly.
3 heads of Baby Bok Choy
1 large tomato, firm
1/4 yellow onion, chopped
2 tbsp of butter
2 tbsp of soy sauce
2 tsp of water
Shake of Habenero Pepper Flakes or Red Chili Pepper Flakes (optional)
Heat butter and saute onions, add soy sauce and water. Add pepper flakes, then diced Boy Choy and saute another 2 minutes. Then add tomatoes. Cook until vegetables are still crisp, yet cooked thoroughly.
Kale stuffed mushrooms
My other New Year's Appetizer!
I went to a restaurant in Alameda called Pappo and was served Kale Stuffed Mushrooms. This sparked an idea. I would make these mushrooms using Baby Bellas (Portabella Mushrooms) and make some with bacon. They were amazing! Although the photos don't do much justice, you will have to take my word or take a chance!
For the Vegetarian Version, skip the bacon step or substitute with soyrizo.
24 Baby Bella Mushrooms, Silver Dollar size or smaller
1 head of Kale (I split this in two to make veggie ones and bacon ones), chopped small.
1/2 a medium onion, diced
4 cloves of garlic diced
1 tbsp of soy sauce
2 tbsp of Olive oil or Butter, more for the mushrooms
2 tbsp of water
5 slices of bacon, diced in tiny little pieces when raw
1/2 cup of bread crumbs
In a large frying pan or skillet, warm the oil or butter then add your garlic and onion, add chopped bacon (smaller the better), let saute and add soy sauce then water. Let that cook a bit then add the chopped kale and saute until cooked thoroughly. Remove from heat and drain a little if needed.
I purchased two large baskets of Baby Bella Mushrooms, cut off the stems and hollowed them if needed. I lined a pan with foil and placed the mushrooms on, drizzled them in olive oil. Then I scooped the kale into the mushroom filling them completely. Sprinkle bread crumbs on top.
Bake for 20 minutes or so at 350 Degrees, until the mushrooms are cooked and slightly golden brown on top.
I went to a restaurant in Alameda called Pappo and was served Kale Stuffed Mushrooms. This sparked an idea. I would make these mushrooms using Baby Bellas (Portabella Mushrooms) and make some with bacon. They were amazing! Although the photos don't do much justice, you will have to take my word or take a chance!
For the Vegetarian Version, skip the bacon step or substitute with soyrizo.
24 Baby Bella Mushrooms, Silver Dollar size or smaller
1 head of Kale (I split this in two to make veggie ones and bacon ones), chopped small.
1/2 a medium onion, diced
4 cloves of garlic diced
1 tbsp of soy sauce
2 tbsp of Olive oil or Butter, more for the mushrooms
2 tbsp of water
5 slices of bacon, diced in tiny little pieces when raw
1/2 cup of bread crumbs
In a large frying pan or skillet, warm the oil or butter then add your garlic and onion, add chopped bacon (smaller the better), let saute and add soy sauce then water. Let that cook a bit then add the chopped kale and saute until cooked thoroughly. Remove from heat and drain a little if needed.
I purchased two large baskets of Baby Bella Mushrooms, cut off the stems and hollowed them if needed. I lined a pan with foil and placed the mushrooms on, drizzled them in olive oil. Then I scooped the kale into the mushroom filling them completely. Sprinkle bread crumbs on top.
Bake for 20 minutes or so at 350 Degrees, until the mushrooms are cooked and slightly golden brown on top.
Mini Champagne Crab Cakes
When I thought about what I wanted to make for the New Year's Eve Party my friends threw, I could decide between stuffed mushrooms or mini crab cakes. When it came down to it, I decided to make both. Cooking is my passion and food is the most enjoyable when shared with friends.
Mini Champagne Crab Cake Appetizers!!
2 cups of crab meat with onions/some juice from pan
1- 1/2 cups of boiled red potatoes, mashed
1 egg
1/4 cup of Italian Bread Crumbs, like Progresso
or make homemade with bread and a blender (like my other crab cake recipe)
Salt, Pepper, Cayenne, Parsley
Stir everything until thick, add bread crumbs last to balance the moisture, but if they are falling apart add a little more egg. (I try to judge things on the way the look and writing down recipes is new, so I took a picture. :)
So, heat a pan with butter or oil on medium heat. The middle ones will always cook faster with certain pans so it's best to rotate. Spoon each mini crab cake onto the pan with a tablespoon, flipping and rotating, cook until golden.
Once they are done, put on a napkin or parchment paper. Makes about 25 mini crab cakes the size of half dollars.
Mini Champagne Crab Cake Appetizers!!
2 cups of crab meat with onions/some juice from pan
1- 1/2 cups of boiled red potatoes, mashed
1 egg
1/4 cup of Italian Bread Crumbs, like Progresso
or make homemade with bread and a blender (like my other crab cake recipe)
Salt, Pepper, Cayenne, Parsley
Stir everything until thick, add bread crumbs last to balance the moisture, but if they are falling apart add a little more egg. (I try to judge things on the way the look and writing down recipes is new, so I took a picture. :)
So, heat a pan with butter or oil on medium heat. The middle ones will always cook faster with certain pans so it's best to rotate. Spoon each mini crab cake onto the pan with a tablespoon, flipping and rotating, cook until golden.
Once they are done, put on a napkin or parchment paper. Makes about 25 mini crab cakes the size of half dollars.
Champagne Roasted Crab for NYE
If I could have anything for dinner, it would probably be crab about 75% of the time. I love it and have made it soooo many different ways. Here's my newest:
2 large crabs, cut, quartered and cleaned
1/2 Yellow Onion
1/2 bottle of Champagne
3 lemons, squeezed and place inside
Cayenne, salt, pepper and dried basil
Place all items in a glass pyrex or baking pan and bake for about 30 minutes at 350 degrees. You can tell when it's done, the crab meat is white, the lemons cooked and the sauce bubbling.
You should then try my crab dipping sauce, it's too good and super easy. Take the juice with onions in it from the pan, add some butter and microwave that for a minute, then add Parmesan Cheese to thicken it up. OMG, it's so good - I don't know one person that does not like it.
2 large crabs, cut, quartered and cleaned
1/2 Yellow Onion
1/2 bottle of Champagne
3 lemons, squeezed and place inside
Cayenne, salt, pepper and dried basil
Place all items in a glass pyrex or baking pan and bake for about 30 minutes at 350 degrees. You can tell when it's done, the crab meat is white, the lemons cooked and the sauce bubbling.
You should then try my crab dipping sauce, it's too good and super easy. Take the juice with onions in it from the pan, add some butter and microwave that for a minute, then add Parmesan Cheese to thicken it up. OMG, it's so good - I don't know one person that does not like it.
Saturday, December 31, 2011
Crockpot Recipe: Ham and Multi Bean Soup with Spinach
After Christmas, I had the ham bone with meat on it and wanted to use it to make a Crock Pot from scratch recipe. Something good and hearty, so I made the Ham and Multi Bean Soup with Spinach.
Multi Bean since I purchased the bag of 15 different variety beans from Safeway. Large and small, this bag has lots of hearty beans. I do not use the packet of "ham flavor", it has MSG and my ham has "ham flavor".
Note: I bought the bag and didn't notice the 24 hour soak, so I soaked them for 4 hours and slow cooked for 12. They absorbed the water quickly, so They came out perfect, so I can't imagine that they really needed 24 hours.
1 bag of Multi Bean Soup
3 bulbs of garlic diced
1/2 Medium Yellow Onion
3 carrots, diced
3 celery stalks, diced
1 bell pepper, diced
1 ham bone with meat
2 quarts of water or more to cover
3 cups spinach, diced
italian seasoning, cayenne
Salt pepper
Put everything into the crockpot, making sure that you cover everything with a least an inch of water. Then cover and set low for at least 10 hours. I did this overnight.
In the morning, the soup broke down and boiled slowly. About 30 minutes before I was ready to turn it off, I put in the spinach and submersed them in the soup. Once it was done I added salt and pepper, it was so simple that it absorbed the flavors of the meat, veggies and beans.
Now that's a soup!
Multi Bean since I purchased the bag of 15 different variety beans from Safeway. Large and small, this bag has lots of hearty beans. I do not use the packet of "ham flavor", it has MSG and my ham has "ham flavor".
Note: I bought the bag and didn't notice the 24 hour soak, so I soaked them for 4 hours and slow cooked for 12. They absorbed the water quickly, so They came out perfect, so I can't imagine that they really needed 24 hours.
1 bag of Multi Bean Soup
3 bulbs of garlic diced
1/2 Medium Yellow Onion
3 carrots, diced
3 celery stalks, diced
1 bell pepper, diced
1 ham bone with meat
2 quarts of water or more to cover
3 cups spinach, diced
italian seasoning, cayenne
Salt pepper
Put everything into the crockpot, making sure that you cover everything with a least an inch of water. Then cover and set low for at least 10 hours. I did this overnight.
In the morning, the soup broke down and boiled slowly. About 30 minutes before I was ready to turn it off, I put in the spinach and submersed them in the soup. Once it was done I added salt and pepper, it was so simple that it absorbed the flavors of the meat, veggies and beans.
Now that's a soup!
Gallo Pinto con Chorizo stuffed peppers
So another using the "filling" from the Black Bean and Brown Rice with Chorizo mixture that I made earlier. I like using different peppers. Since the chorizo was going to potentially be spicy, I wanted to balance it with a sweet yellow or orange bell peppers.
4 bell peppers, yellow and orange
Black Bean and Brown Rice with Chorizo mixture
2 Roma tomatoes, diced with Tapatio or salsa
Shredded 4 blend mexican cheese
So cut the tops off of the peppers and stuff them with the Black Bean and Brown Rice with Chorizo mixture. Leaving a little room on top. Top with diced tomatoes or salsa, then mexican cheese. Bake about 20 minutes at 350 degrees in an oven save container.
4 bell peppers, yellow and orange
Black Bean and Brown Rice with Chorizo mixture
2 Roma tomatoes, diced with Tapatio or salsa
Shredded 4 blend mexican cheese
So cut the tops off of the peppers and stuff them with the Black Bean and Brown Rice with Chorizo mixture. Leaving a little room on top. Top with diced tomatoes or salsa, then mexican cheese. Bake about 20 minutes at 350 degrees in an oven save container.
Black Bean and Brown Rice with Chorizo Enchiladas
So with the "filling" I just made below, I decided to make"to easy" enchiladas.
12-15 tortillas
Black Bean and Brown Rice with Chorizo mixture
I can of enchilada sauce
1 cup of shreaded monterey jack or mexican cheese
I fried the tortillas in a little oil, each one just warming up and not cooking completely. Oil a medium pyrex or metal pan. Pour some enchilada sauce in the bottom of the container.
Roll the Black Bean and Brown Rice with Chorizo mixture into the tortillas, and wedge each one next to each other. This part is very easy, pour the enchilada sauce over the whole group and sprinkle cheese on top.
Bake at 350 degrees for about 20 minutes. Keep an eye on the cheese. I accidentally left mine and it burnt it a bit. I didn't really mind, it was nice and crispy on top and delicious inside.
12-15 tortillas
Black Bean and Brown Rice with Chorizo mixture
I can of enchilada sauce
1 cup of shreaded monterey jack or mexican cheese
I fried the tortillas in a little oil, each one just warming up and not cooking completely. Oil a medium pyrex or metal pan. Pour some enchilada sauce in the bottom of the container.
Roll the Black Bean and Brown Rice with Chorizo mixture into the tortillas, and wedge each one next to each other. This part is very easy, pour the enchilada sauce over the whole group and sprinkle cheese on top.
Bake at 350 degrees for about 20 minutes. Keep an eye on the cheese. I accidentally left mine and it burnt it a bit. I didn't really mind, it was nice and crispy on top and delicious inside.
Black Beans, Brown Rice and Chorizo
Also known to me as "Gallo Pinto con Chorizo"
So to start with the rest of my recipes, I made this "filling" that I used to stuff peppers and make enchiladas. This is something that I just came up with based on things I made before. A few months back, I made this the vegetarian version with Soyrizo. I wanted to try it with Chorizo after I realized that the amount I was using was not a lot of calories or fat.
2 tbsp of diced garlic
1/2 of a diced medium onion
2 tbsp of olive oil or butter
1 large can of black beans, mostly drained
4 cups of cooked brown rice
1 small package of chorizo
Saute your garlic, onion in oil or butter. After a couple minutes add your black beans, cook a couple minutes then add chorizo. Let everything simmer for about 5 minutes and add in the brown rice. Fry the rice and beans with the chorizo for about 20 minutes or until semi crispy.
Then cool and ready for the next part.
So to start with the rest of my recipes, I made this "filling" that I used to stuff peppers and make enchiladas. This is something that I just came up with based on things I made before. A few months back, I made this the vegetarian version with Soyrizo. I wanted to try it with Chorizo after I realized that the amount I was using was not a lot of calories or fat.
2 tbsp of diced garlic
1/2 of a diced medium onion
2 tbsp of olive oil or butter
1 large can of black beans, mostly drained
4 cups of cooked brown rice
1 small package of chorizo
Saute your garlic, onion in oil or butter. After a couple minutes add your black beans, cook a couple minutes then add chorizo. Let everything simmer for about 5 minutes and add in the brown rice. Fry the rice and beans with the chorizo for about 20 minutes or until semi crispy.
Then cool and ready for the next part.
Low Calorie Cabbage Soup
After the holidays, I wanted to make a soup that was super low calorie and cabbage soup is by far the best diet soup I know. Each bowl is low calorie and is really filling. The cabbage, lemon, garlic and cayenne are all great diet foods and help with weight loss.
I did the math on this one, here is the break down per serving:
Calories: 56.5g
Carbohydrates: 6.88g
Total Fat: 3.07g
Protein: 1.7g
Dietary Fiber: 1.72g
Vitamin A: 4312.39 IU
Folate: 30.54 mcg
Vitamin C: 19.5 mg
Calcium: 64.62 mg
Potassium: 344.25 mg
Sodium: 205.32 mg
It really tastes great for being so low calorie. Not to mention it's also the cheapest soup you can probably make. So think of it as a win-win. I eat the soup every day for a week, save a lot in making my own lunch and feel good about it.
My recipe:
2 tablespoons of olive oil
2 tbsp of garlic
1/2 medium yellow onion
3 medium carrots, diced
1 can of diced tomatoes with juice
2 tablespoons of balsamic vinegar or red wine vinegar
Dash of Italian seasonings, pepper, cayenne and ground cumin
1 small green cabbage, diced
2 quarts of water or until covered
Saute the garlic and onion in the olive oil, add carrots and let cook until the flavor steams up through them. Add Italian Seasonings, pepper, cayenne and ground cumin. Then add cabbage and stir up into the spices and veggies. Add 1/2 the water and "saute" the cabbage, making sure it soaks up some of the flavor, then add the rest of the water and vinegar and let boil for at least 30 minutes. Sometimes it takes longer, so you can tell when the cabbage is fully done.
Now I didn't add salt, so you can add that. Also add tapatio or a sprinkle of Parmesan cheese. All up to you. :) Makes like 12 servings, which is way too much - but enough to start a diet.
I did the math on this one, here is the break down per serving:
Calories: 56.5g
Carbohydrates: 6.88g
Total Fat: 3.07g
Protein: 1.7g
Dietary Fiber: 1.72g
Vitamin A: 4312.39 IU
Folate: 30.54 mcg
Vitamin C: 19.5 mg
Calcium: 64.62 mg
Potassium: 344.25 mg
Sodium: 205.32 mg
It really tastes great for being so low calorie. Not to mention it's also the cheapest soup you can probably make. So think of it as a win-win. I eat the soup every day for a week, save a lot in making my own lunch and feel good about it.
My recipe:
2 tablespoons of olive oil
2 tbsp of garlic
1/2 medium yellow onion
3 medium carrots, diced
1 can of diced tomatoes with juice
2 tablespoons of balsamic vinegar or red wine vinegar
Dash of Italian seasonings, pepper, cayenne and ground cumin
1 small green cabbage, diced
2 quarts of water or until covered
Saute the garlic and onion in the olive oil, add carrots and let cook until the flavor steams up through them. Add Italian Seasonings, pepper, cayenne and ground cumin. Then add cabbage and stir up into the spices and veggies. Add 1/2 the water and "saute" the cabbage, making sure it soaks up some of the flavor, then add the rest of the water and vinegar and let boil for at least 30 minutes. Sometimes it takes longer, so you can tell when the cabbage is fully done.
Now I didn't add salt, so you can add that. Also add tapatio or a sprinkle of Parmesan cheese. All up to you. :) Makes like 12 servings, which is way too much - but enough to start a diet.
Steak, Shrimp and Artichokes
Mmmm, I know these are not hard - but this is how I made this truly yummy dinner. Some things I make ahead of time, but try to balance the timing of each dish so that everything is ready at the same time.
Pepper Steak
2 New York Strip Steaks
lightly dusted with salt, cracked pepper, coriander, dill and cayenne
Pre-marinade the dry rub, whatever your time frame 20 minutes to 2 hours or more.
Dust both sides and lay flat. Let the steaks absorb the flavor of the pepper on the outside.
Then I grill the steak to medium on an outdoor grill, George Forman or flat grill; or a frying pan on medium or whatever you have. I don't add any oil, the cut of the steak will determine how long I cook my steaks.
Artichokes
2 Artichokes, whole
Water (of course)
Use a pot with steam basket and add enough water to steam your artichokes for 20 minutes, about an inch of water, depending on your size and basket. Steam for 20 minutes, then cut in half.
Artichoke Dip
3 tablespoons Mayonnaise
1 tablespoon Mustard
dash of Tapatio
Lemon Squeeze, maybe 1/4 t0 1/2 lemon
Cracked Pepper and Salt.
Mix and serve. Goes good with the artichoke, shrimp and well the steak too.
Shrimp
12-15 Medium to Jumbo Shrimp, peeled
Lemon Squeeze, maybe 1/4 t0 1/2 lemon
Light dusted with Cracked Pepper, Cayenne and Salt.
Mix ingredients in a bowl while heating up a pan, grill or whatever you are using. Oil the pan and saute until the shrimp are done. About 10-12 minutes.
Sauteed Spinach
2-3 cups of baby spinach or spinach cut into 1" pieces
1/4 medium onion
2 pats of butter or 2 tblsp of olive oil
Heat oil in a frying pan and add onions, cook until translucent. Then add your spinach and cook down. Typically takes about 5-7 minutes total.
Pepper Steak
2 New York Strip Steaks
lightly dusted with salt, cracked pepper, coriander, dill and cayenne
Pre-marinade the dry rub, whatever your time frame 20 minutes to 2 hours or more.
Dust both sides and lay flat. Let the steaks absorb the flavor of the pepper on the outside.
Then I grill the steak to medium on an outdoor grill, George Forman or flat grill; or a frying pan on medium or whatever you have. I don't add any oil, the cut of the steak will determine how long I cook my steaks.
Artichokes
2 Artichokes, whole
Water (of course)
Use a pot with steam basket and add enough water to steam your artichokes for 20 minutes, about an inch of water, depending on your size and basket. Steam for 20 minutes, then cut in half.
Artichoke Dip
3 tablespoons Mayonnaise
1 tablespoon Mustard
dash of Tapatio
Lemon Squeeze, maybe 1/4 t0 1/2 lemon
Cracked Pepper and Salt.
Mix and serve. Goes good with the artichoke, shrimp and well the steak too.
Shrimp
12-15 Medium to Jumbo Shrimp, peeled
Lemon Squeeze, maybe 1/4 t0 1/2 lemon
Light dusted with Cracked Pepper, Cayenne and Salt.
Mix ingredients in a bowl while heating up a pan, grill or whatever you are using. Oil the pan and saute until the shrimp are done. About 10-12 minutes.
Sauteed Spinach
2-3 cups of baby spinach or spinach cut into 1" pieces
1/4 medium onion
2 pats of butter or 2 tblsp of olive oil
Heat oil in a frying pan and add onions, cook until translucent. Then add your spinach and cook down. Typically takes about 5-7 minutes total.
Sunday, December 25, 2011
Stir Fry Bok Choy
Simply Stir Fried Bok Choy, perfect addition to an already tasty dinner.
2-3 Cloves of Garlic, diced
1/4 Medium Onion
2 tablespoons olive oil
2-3 Baby Bok Choy, diced
2 tablespoons of low-sodium soy sauce
I used Habanero Pepper Flakes, but you can use red chili flakes. I like it spicy, but you may want to omit this all together if you don't.
Stir fry the garlic and onion in oil, add the soy sauce to get a nice base. Add Chilli pepper if desired, then add Bok Choy. Takes like 5-10 minutes tops.
2-3 Cloves of Garlic, diced
1/4 Medium Onion
2 tablespoons olive oil
2-3 Baby Bok Choy, diced
2 tablespoons of low-sodium soy sauce
I used Habanero Pepper Flakes, but you can use red chili flakes. I like it spicy, but you may want to omit this all together if you don't.
Stir fry the garlic and onion in oil, add the soy sauce to get a nice base. Add Chilli pepper if desired, then add Bok Choy. Takes like 5-10 minutes tops.
Homemade Chips and Guacamole
I had some avocados that needed to be used, so I wanted to make an easy guacamole that was simple. I didn't have any chips, so I just made some myself. It's really easy!
The "too easy" Guacamole
3 large avocados, diced
1/2 lemon or lime, squeezed
salt, cayenne and pepper
Everything mushed in a bowl, don't forget to leave the seed in the container. It keeps the guacamole fresher, longer.
The Chips
10-12 Tortillas, any kind you like
Olive oil
Salt (as desired)
Cut the tortillas in six pieces, usually I cut them in half - then 3 triangles. I used corn tortillas, but I can assume that you can get creative. I will try flour and maybe chipotle. ;)
I heat up a pan with a little oil in it. I usually keep the oil in the pan to one side, so I can fry the chips in oil and then move them over to the other side in the pan to let them fry while I start on more. (See pictures below)
Let them cook until they look like fried tortilla chips. Golden with some puffs. I take them from frying to a pyrex with napkins to soak some oil. You may not want to. When they are hot and oily, you can salt them.
mmmm, homemade chips and guacamole.
The "too easy" Guacamole
3 large avocados, diced
1/2 lemon or lime, squeezed
salt, cayenne and pepper
Everything mushed in a bowl, don't forget to leave the seed in the container. It keeps the guacamole fresher, longer.
The Chips
10-12 Tortillas, any kind you like
Olive oil
Salt (as desired)
Cut the tortillas in six pieces, usually I cut them in half - then 3 triangles. I used corn tortillas, but I can assume that you can get creative. I will try flour and maybe chipotle. ;)
I heat up a pan with a little oil in it. I usually keep the oil in the pan to one side, so I can fry the chips in oil and then move them over to the other side in the pan to let them fry while I start on more. (See pictures below)
Let them cook until they look like fried tortilla chips. Golden with some puffs. I take them from frying to a pyrex with napkins to soak some oil. You may not want to. When they are hot and oily, you can salt them.
mmmm, homemade chips and guacamole.
Fresh Pea Soup
I've made Pea Soup so many different ways but this was unique because these were fresh peas. I bought a package of fresh organic peas from the market for use in another dish but I forgot. I like to use up what I have so I made this on the fly.
It was REALLY different than cooking regular dried peas. Took twice as long. Try to have some patience, it's worth it.
*Also, I use a lot of vegetable stock in my soups and that's because I am allergic to MSG. If I don't have time to make my own or buy organic broths, I use vegetable bouillon in water. I also thin out the flavor, since it's about the ingrediants in it and not the broth.
1 medium onion diced
1/2 stick of butter, diced
3 cups of fresh peas
5 cups of water
1 cup of vegetable bouillon*, but chicken or meat stock is good too.
Salt, Pepper and Cayenne as needed for flavor
Sautee onion in butter until tender. Add peas then water, broth, spices and let simmer - like for an hour. You can tell when the peas are tender and mashable. I like to break them up while they are cooking to thicken up my soup. Since I removed a lot of water, I ended adding it back in the end. Patience is a lesson with this soup.
It was totally worth it and wish I had made more. Serves about 6 Bowls.
It was REALLY different than cooking regular dried peas. Took twice as long. Try to have some patience, it's worth it.
*Also, I use a lot of vegetable stock in my soups and that's because I am allergic to MSG. If I don't have time to make my own or buy organic broths, I use vegetable bouillon in water. I also thin out the flavor, since it's about the ingrediants in it and not the broth.
1 medium onion diced
1/2 stick of butter, diced
3 cups of fresh peas
5 cups of water
1 cup of vegetable bouillon*, but chicken or meat stock is good too.
Salt, Pepper and Cayenne as needed for flavor
Sautee onion in butter until tender. Add peas then water, broth, spices and let simmer - like for an hour. You can tell when the peas are tender and mashable. I like to break them up while they are cooking to thicken up my soup. Since I removed a lot of water, I ended adding it back in the end. Patience is a lesson with this soup.
It was totally worth it and wish I had made more. Serves about 6 Bowls.
Chicken Tenders and Sauce
You can say I was on a roll, but as soon as I was done frying up those bacon wrapped jalapeno poppers, I had a fan full of spicy bacon grease - what did I do? I made chicken tenders. May look messy, but they are so good.
2 large chicken breasts cut into 1" pieces
1 egg
1/4 cup milk
Italian Spices, Cayenne, Salt and Pepper
1 cup of bread crumbs and 1/2 cup flour
1.) In a small cup, mix milk and egg.
2.) In a dish mix, milk bread crumbs, flour and spices
3.) Dip chicken in egg batter then crumb mix
4.) Place in hot skillet over medium high and cook until crispy and golden.
The Sauce, basically my fridge door "secret sauce"
Little Mayo
Little Mustard
Little Ketchup
Little Tapatio
Pepper, Salt and Cayenne - as needed.
Stand in front of the fridge as you mix these together. Add some pickle relish if you dare.
2 large chicken breasts cut into 1" pieces
1 egg
1/4 cup milk
Italian Spices, Cayenne, Salt and Pepper
1 cup of bread crumbs and 1/2 cup flour
1.) In a small cup, mix milk and egg.
2.) In a dish mix, milk bread crumbs, flour and spices
3.) Dip chicken in egg batter then crumb mix
4.) Place in hot skillet over medium high and cook until crispy and golden.
The Sauce, basically my fridge door "secret sauce"
Little Mayo
Little Mustard
Little Ketchup
Little Tapatio
Pepper, Salt and Cayenne - as needed.
Stand in front of the fridge as you mix these together. Add some pickle relish if you dare.
Bacon wrapped Jalapeño poppers
So I was patiently waiting for my soup to boil, when I thought - I have cheese, jalapenos and bacon! I took small slices of Cotija (harder, salty Mexian cheese) and stuffed them inside jalapenos (make sure you de-seed them first), then wrapped them in bacon.
They were so amazing, but I learned that you should use thin bacon and consider pining it on with a toothpick, some unraveled in the process of frying.
They were so amazing, but I learned that you should use thin bacon and consider pining it on with a toothpick, some unraveled in the process of frying.
Lentil Soup with Applewood Bacon
I am fan of Bacon Soups. That's where I take bacon and use it to flavor the vegetables. I love baby lentils and never tried Umbrian Lentils. I purchased some at a local market (Canyon Market, Glen Park Neighborhood, San Francisco) and some Neiman Ranch Applewood Bacon.
It's by far one of my favorites! It's also gotten better after a day. I made about 16 cups of soup - so at about $1 per bowl, it's pretty inexpensive for being fancy.
Ingredients
2 tablespoons olive oil or butter
1/2 package or 7 oz. of Applewood Smoked
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 Bay leaf
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth or veggie broth
4 to 6 fresh thyme sprigs (Italian Spices work too)
1 cup shredded Parmesan
Heat the oil in a heavy large pot over medium heat. Add bacon, then onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Simmer, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs or Italian Seasoning. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Season with salt and pepper, to taste. Ladle the soup into bowls. Sprinkle with the Parmesan, or drizzle with olive oil, and serve.
It's by far one of my favorites! It's also gotten better after a day. I made about 16 cups of soup - so at about $1 per bowl, it's pretty inexpensive for being fancy.
Ingredients
2 tablespoons olive oil or butter
1/2 package or 7 oz. of Applewood Smoked
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 Bay leaf
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth or veggie broth
4 to 6 fresh thyme sprigs (Italian Spices work too)
1 cup shredded Parmesan
Heat the oil in a heavy large pot over medium heat. Add bacon, then onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Simmer, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs or Italian Seasoning. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Season with salt and pepper, to taste. Ladle the soup into bowls. Sprinkle with the Parmesan, or drizzle with olive oil, and serve.
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