Spicy Spaghetti Sauce
1 lb. ground beef
1 medium onion (chopped)
1 Tbsp. minced garlic
1 Tbsp. red chili paste
1 10oz can of rotel
1 15oz can of tomato sauce
1 can of mushrooms
Brown ground beef and drain. Add onion, garlic, chili paste, rotel, and mushrooms. Simmer for 30 minutes, or until onions are tender. Add tomato sauce and simmer an additional 30 minutes. The sauce is now "ready"...
For bolder flavor, allow the sauce to cool to room temperature, then refridgerate overnight. Reheat on stove to a simmer and serve!
1 lb. ground beef
1 medium onion (chopped)
1 Tbsp. minced garlic
1 Tbsp. red chili paste
1 10oz can of rotel
1 15oz can of tomato sauce
1 can of mushrooms
Brown ground beef and drain. Add onion, garlic, chili paste, rotel, and mushrooms. Simmer for 30 minutes, or until onions are tender. Add tomato sauce and simmer an additional 30 minutes. The sauce is now "ready"...
For bolder flavor, allow the sauce to cool to room temperature, then refridgerate overnight. Reheat on stove to a simmer and serve!
Crying Tiger Sauce (Thai Dried Chili Sauce)
1/2 C. fresh lime juice 1/2 C. fish sauce 1 tsp. sugar 2 Tbps. fresh chopped cilantro 1 Tbps. dried red pepper flakes or fresh chopped chili peppers Mix ingredients together and dip any type of meat product, typically rare cooked beef sirloin. This can also be used a delicious marinade. |
Homemade Salsa
6 roma tomatoes
3 jalapenos
1 medium white onion
1 medium red onion
1 C. cilantro
5 cloves of garlic
3 limes' juice
1 Tbsp. cumin
1 tsp. salt
1 tsp. chili powder
Put tomatoes in food processor and puree to deisred consistancy. Cut stems off of the jalapenos, quarter cut your onions, and cut cilantro off the stems. Add these to the tomatoes and then add the remaining ingredients. Turn on food processor until all ingredients are mixed well. Salsa is good to go at this time, but as always...tomorrow it'll be better! I personally use this recipe as is, but if it's too hot, you can adjust the use of jalapeno.
6 roma tomatoes
3 jalapenos
1 medium white onion
1 medium red onion
1 C. cilantro
5 cloves of garlic
3 limes' juice
1 Tbsp. cumin
1 tsp. salt
1 tsp. chili powder
Put tomatoes in food processor and puree to deisred consistancy. Cut stems off of the jalapenos, quarter cut your onions, and cut cilantro off the stems. Add these to the tomatoes and then add the remaining ingredients. Turn on food processor until all ingredients are mixed well. Salsa is good to go at this time, but as always...tomorrow it'll be better! I personally use this recipe as is, but if it's too hot, you can adjust the use of jalapeno.
Beef & Broccoli Stir-Fry
2 Tbsp. vegetable oil
1 medium onion (chopped)
1 package of broccoli florets
1 can sliced water chestnuts
1 lb. boneless sirloin (2"x1/2" strips)
5 cloves of garlic
1/3 C. soy sauce
2 Tbsp. brown sugar
1 Tbsp. corn starch
1 Tbsp. water
Heat 1 tablespoon oil in large skillet over high heat. Cook onion, broccoli, and water chestnuts for 4 minutes. Remove from skillet and set aside. Pour remaining 1 tablespoon of oil into skillet. Cook beef and garlic, until beef is cooked to your preference. Add the onion, broccoli, and water chestnuts. Whisk together the soy sauce and brown sugar in a small bowl. Add to skillet then in the small bowl, mix together the corn starch and water until smooth. Add to skillet and cook until heated throughout the sauce. Sauce will thicken upon heating. Serve over rice!
2 Tbsp. vegetable oil
1 medium onion (chopped)
1 package of broccoli florets
1 can sliced water chestnuts
1 lb. boneless sirloin (2"x1/2" strips)
5 cloves of garlic
1/3 C. soy sauce
2 Tbsp. brown sugar
1 Tbsp. corn starch
1 Tbsp. water
Heat 1 tablespoon oil in large skillet over high heat. Cook onion, broccoli, and water chestnuts for 4 minutes. Remove from skillet and set aside. Pour remaining 1 tablespoon of oil into skillet. Cook beef and garlic, until beef is cooked to your preference. Add the onion, broccoli, and water chestnuts. Whisk together the soy sauce and brown sugar in a small bowl. Add to skillet then in the small bowl, mix together the corn starch and water until smooth. Add to skillet and cook until heated throughout the sauce. Sauce will thicken upon heating. Serve over rice!
General Tso's Chicken
1 lb. Boneless & skinless chicken breast, cut into 1-inch cubes
Sauce...
2 Tbsp. sugar
1 Tbsp. red chili paste (with or without garlic)
1 Tbsp. soy sauce
3 Tbsp. white vinegar
¼ C. chicken stock
1 tsp. corn starch
4 cloves of garlic, minced
Batter...
1 egg
¼ C. corn starch
Coat the chicken pieces with batter and fry thoroughly. While the chicken is frying, mix the sauce in a separate bowl. When the chicken is done, add the sauce to a medium-high hot skillet, and simmer for 1-2 minutes. If you like extra heat in your sauce, add 3-4 whole chili peppers during this simmer process. Add chicken and stir until chicken is evenly covered with sauce. Serve over rice!
1 lb. Boneless & skinless chicken breast, cut into 1-inch cubes
Sauce...
2 Tbsp. sugar
1 Tbsp. red chili paste (with or without garlic)
1 Tbsp. soy sauce
3 Tbsp. white vinegar
¼ C. chicken stock
1 tsp. corn starch
4 cloves of garlic, minced
Batter...
1 egg
¼ C. corn starch
Coat the chicken pieces with batter and fry thoroughly. While the chicken is frying, mix the sauce in a separate bowl. When the chicken is done, add the sauce to a medium-high hot skillet, and simmer for 1-2 minutes. If you like extra heat in your sauce, add 3-4 whole chili peppers during this simmer process. Add chicken and stir until chicken is evenly covered with sauce. Serve over rice!
Portabella Veggie Burgers
2 C. cubed portabella mushrooms
2 C. cooked black beans
1 C. minced broccoli...
1/2 C. minced red onion
3 XL eggs
1/2 C bread crumbs
2 Tbsp. of Panko
1 Tbsp. Montreal steak seasoning
1 Tbsp. Worcestershire
2 Tbsp. minced garlic
3/4 cup grated Parmesan
In a large bowl add 2 cups of black beans and mushrooms. Mash about half with a masher and leave the other half whole. Mix in finely chopped broccoli, onion, garlic, Worcestershire sauce and Montreal Seasoning. Add in 3 eggs, cheese, bread crumbs and mix gently until combined. Hand form patties and coat with panko. In a non-stick pan add 2 TBSP of Olive oil and heat over medium heat. Place a patty on the pan and cook one side until browned usually 3-5 minutes. Be careful not to mash it down and make sure not to turn until it is brown. This keeps the patty from falling apart when you turn it and finally put in on your bun. When one side is done turn and cook the other side until brown.
2 C. cubed portabella mushrooms
2 C. cooked black beans
1 C. minced broccoli...
1/2 C. minced red onion
3 XL eggs
1/2 C bread crumbs
2 Tbsp. of Panko
1 Tbsp. Montreal steak seasoning
1 Tbsp. Worcestershire
2 Tbsp. minced garlic
3/4 cup grated Parmesan
In a large bowl add 2 cups of black beans and mushrooms. Mash about half with a masher and leave the other half whole. Mix in finely chopped broccoli, onion, garlic, Worcestershire sauce and Montreal Seasoning. Add in 3 eggs, cheese, bread crumbs and mix gently until combined. Hand form patties and coat with panko. In a non-stick pan add 2 TBSP of Olive oil and heat over medium heat. Place a patty on the pan and cook one side until browned usually 3-5 minutes. Be careful not to mash it down and make sure not to turn until it is brown. This keeps the patty from falling apart when you turn it and finally put in on your bun. When one side is done turn and cook the other side until brown.
Homemade Guacamole
3 Avocados
3 Cubes of frozen cilantro (thawed) (About half a bunch)
2 Cloves of garlic
2 Jalapenos
1 Small onion (I substitute 1 teaspoon of onion powder)
2 Medium tomatoes, diced (I substitute 1 can of Rotel, drained)
2 Tbsp. lime juice
1/4 tsp. fresh ground black pepper
1/2 tsp. salt
1/2 tsp. cumin
Cut avocados in half, remove pit and add to medium sized bowl. Add remaining ingredients and mix together using a potato masher, or instrument that will smash avocados to desired consistency. I recently used this recipe for home-rolled taco sushi. This recipe is pretty versatile and can be altered to your taste.
3 Avocados
3 Cubes of frozen cilantro (thawed) (About half a bunch)
2 Cloves of garlic
2 Jalapenos
1 Small onion (I substitute 1 teaspoon of onion powder)
2 Medium tomatoes, diced (I substitute 1 can of Rotel, drained)
2 Tbsp. lime juice
1/4 tsp. fresh ground black pepper
1/2 tsp. salt
1/2 tsp. cumin
Cut avocados in half, remove pit and add to medium sized bowl. Add remaining ingredients and mix together using a potato masher, or instrument that will smash avocados to desired consistency. I recently used this recipe for home-rolled taco sushi. This recipe is pretty versatile and can be altered to your taste.
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Eggs In A Cloud
Separate the yolk from as any egg whites as you are making. In a chilled metal bowl, whisk the whites until stiff peaks form. Mix in whatever you want. Spoon the whites into even piles on a baking sheet and create a well in the center of each pile with the back of the spoon. Bake at 450F for 3 minutes. Put a yolk in each well, bake another 3 minutes at 450F. |
S'more Pinwheels
10 oz miniature marshmallows ¼ cup salted butter 5 cups Rice Krispies cereal ¾ cup graham cracker crumbs 7 oz jar marshmallow creme 1 1/2 cups miniature semi-sweet chocolate chips 1. Melt the marshmallows and butter in the microwave in a medium bowl for 1½ minutes or until completely melted, stirring halfway through. 2. While the marshmallows are melting, mix the Rice Krispies and the graham cracker crumbs together in a large bowl. 3. Stir the melted marshmallow mixture into the Rice Krispies. 4. Line a 10×15 jelly roll pan with parchment paper and spray with non-stick spray. 5. Press the Rice Krispies in an even layer to fill the jelly roll pan (or as I did, a 13 x18 half-sheet pan that I filled ¾ full), 6. Spread the marshmallow creme evenly over the cereal layer and top with the mini chocolate chips chips. 7. Place the pan in a 200F oven for 2 minutes, just long enough to start melting the chocolate chips. Remove from the oven and spread the chocolate out in an even layer over the marshmallow creme. 8. Using the parchment paper, carefully roll the Rice Krispies treat into a tight log. 9. Refrigerate for one hour and slice into pinwheels once the chocolate and marshmallow are set. |
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Sushi Rice Dip
2 cups sushi rice 4 cups water 2 Tbsp. rice vinegar 2 Tbsp. sugar 1 Tbsp. oil 2 cups shiitake mushrooms 2 Tbsp. soy sauce (Use 4 Tbsp if you don't have dark soy sauce) 2 Tbsp. dark soy sauce 2 Tbsp. brown sugar 1 cup green onions Wash and rinse the rice thoroughly to remove excess starch. Cook in a medium pot at high until the water reaches a boil. turn to low heat, and let it simmer for about 20 minutes. While there is still some water in the pot, add the vinegar and sugar. Stir and remove from heat. In a separate pan, add the oil and mushrooms. Cook until they begin to brown, and then add the soy sauces and brown sugar. simmer for 2-3 minutes, adding small amounts of water if necessary. Spray a square or round bowl with cooking oil, and press the rice into the edges with the back of a spoon. layer avocado slices around the edges and bottom of the rice, then spoon in the mushroom sauce. Cover and pat down another layer of rice to seal in the goodness! Place a serving plate on top of the bowl and flip upside-down. Remove the bowl carefully, and sprinkle with black sesame seeds. Use a seaweed snack to grab and enjoy! |
Slow Cooker Chicken Fajitas
- 1 Red Bell Pepper / sliced - 1 Yellow Bell Pepper / sliced - 1 Green Bell Pepper / sliced - 1 Yellow Onion / sliced - 2 lbs Boneless Skinless Chicken Breasts / cut in half - 2 Tbsp. Taco Seasoning* - 4 Cloves Garlic / diced - 1 Lime - 1 10 oz Can Diced Tomatoes With Green Chiles / drained For serving: (optional) Flour Tortillas Cheese Sour Cream Guacamole *To make your own Taco Seasoning at home: (or use pre-made taco seasoning mix) - 1 Tbsp. Chili Powder - 1/2 tsp Garlic Powder - 1/2 tsp Onion Powder - 1/4 tsp Cayenne Pepper - 1/3 tsp Oregano - 1/2 tsp Paprika - 1 1/2 tsp Ground Cumin - 1 tsp Salt - 1 tsp Black Pepper - 1 tsp Corn Starch Add half of the sliced peppers and onions to your slow cooker. Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime. Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. If you find that there is too much liquid, you can remove till there is a desired amount before serving. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy! |
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