Archive for April 2017 | Monthly archive page
You like Mexican foods? Or you just want to feel like you’re in Mexico? Here’s a recipe for you!
All you need are these:3⁄4 top sirloin steak 2 tablespoons olive oil 1 tablespoon lime juice 1 garlic clove, finely minced 1⁄2 teaspoon chili powder 1⁄2 teaspoon cumin 1⁄2 teaspoon hot pepper flakes 1⁄2 teaspoon black pepper 1⁄2 teaspoon salt 8 flour tortillas (8 inch/20 cm) 1 -2 onion, we usually use approx. 1-2 depending on size 2 small sweet peppers, of your choice (green, red, or yellow)
For your toppings:salsa sour cream shredded cheese chopped tomato
After gathering these ingredients, do the following steps:Slice steak into thin strips. In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt. Add beef strips and stir to coat, set aside. Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through. Cut onions in half lengthwise and slice into strips, cut your peppers into strips. In large nonstick skillet over medium high heat, heat remaining tablespoons of olive oil. Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside. Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color. Return onions and peppers to skillet; stir for about one minute. To serve, spoon a portion of the beef mixture down the center of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.
Now, you are ready to enjoy your steak fajitas! J
Every summer, people are looking for ways to make them feel better and cooler. One of the effective ways of making them feel better is by eating cold food and desserts. One of the most famous cold desserts is halo halo. From the name itself, it is prepared by mixing ingredients with crushed ice.
These are the ingredients for making a delicious halo halo for your family and friends:
* 6 tablespoons halo-halo mixture, divided into 2 tablespoons each
* 2 tablespoons macapuno (preserved shredded young coconut)
* 2 tablespoons kaong (palm nuts)
* 2 tablespoons nata de coco (coconut gel)
* 2 tablespoons fresh grated cantaloupe
* Crushed or shaved ice
* 1/2 cup evaporated milk
* Vanilla ice cream (can also use mango)
In a glass, layer the ingredients. After, pour evaporated milk onto the ice. Top with a scoop of ice cream.
ina prepared pie crust and flattened it using a spatula. Top it with more Oreos and cover with plastic wrap. Refrigerate for 4 hours. This yummy dessert is now ready to be served in your tables.
tenderizethe meat. Fat also plays an important role
ofretaining moisture during cooking. Try several oils like olive,
sesameand walnut or you can also flavorless oils like grape seed, sunflower seed and vegetable oil.
isneeded to create a marinade. These flavorings can be fresh or dried herbs, spices, soy sauce, sugar,
hone, ginger and vegetables like onion and garlic. Small or thin cuts of meat are generally great candidates for marinating. Make sure that you’ll be adding enough marinades to the meat. Too little marinades will not give any flavor to it while too
muchmarinades might drown the meat. Also, avoid food poisoning by just letting your meat be marinated in any corners of your house. Make sure that you let the meat be marinated in the refrigerator to avoid any bacteria to be formed in the meat. Another thing that will cause poison in your food during marinating is when you use a metal as a container. The acid will surely react with it that might cause harm to your health. Meat can be marinated overnight or up to two days. But if marinades have acids, salt or alcohol, it can only last for 30 minutes to not more than 4 hours. Whole those marinades that have citrus juice should marinate from 30 to 90 minutes only. Now, you are ready to marinate your meats at home perfectly!
Curry is one of my favorite dish in home. My Mom always to cook it when I was a child. You should try it too believe me this so delicious and easy to make.
(Upto 6 person serving)
1 tablespoon oil
4 boneless skinless chicken breast halves, cut into small dice
4 cups chicken broth
2(14 ounce) cans unsweetened coconut milk
1 tablespoon curry powder (depending on the curry this could make it pretty spicy! Might try 2 teaspoons first and then add to )
3 tablespoons brown sugar
1⁄2cup peas, frozen
1 cup pineapple chunk
2 tablespoons fresh lime juice
salt and pepper
jasmine rice (freshly cooked)
Heat oil in a large saucepan over medium heat. Add chicken and brown.
Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.
Add peas and simmer until chicken is just cooked through and peas are tender, stirring frequently, about 10 minutes.
Remove from heat, and stir in pineapple.
Mix in lime juice and add salt and pepper to taste.
Place a scoop of Jasmine rice in a bowl and spoon curry over the rice.
Serve with chopped cilantro garnish if desired.
Vegetable oil, for frying
2 pounds eggplant, sliced 1/4 inch thick
1 1/4 cups tomato sauce (see note above)
3/4 pound shredded fresh mozzarella
Torn fresh oregano leaves from about 4 sprigs
Preheat oven to 400°F. Fill a large cast iron skillet with 1/2 inch oil and heat over high heat until shimmering. Working in batches, fry eggplant slices, turning, until browned on both sides, about 5 minutes. Transfer fried eggplant to a paper-towel lined baking sheet and sprinkle with salt. Repeat with remaining eggplant, topping up oil as needed.
In a 6-cup baking dish, arrange a layer of eggplant slices. Top with a thin layer of tomato sauce, followed by shredded mozzarella and oregano leaves. Continue layering eggplant, sauce, cheese, and herbs to fill baking dish. Do not add oregano to the top of the eggplant parmigiana.
Bake eggplant parmigiana until bubbling and browned on top, about 20 minutes. Let stand for 10 minutes to reabsorb juices. Sprinkle with oregano leaves and serve.
For the salt and pepper mixture:
2 parts whole peppercorns
1 part sea salt
For the rest of the dish:
1 pound large shrimp, shells on and deveined (with or without heads)
3 tablespoons potato starch or cornstarch
⅓ cup oil for shallow frying
salt and pepper mixture, to taste
6 cloves garlic, finely chopped
1 long hot green or red pepper, thinly sliced
1 scallion, chopped
To make the salt and pepper mixture:
In a small pot over medium low heat, dry roast the whole peppercorns of your choice for 15 minutes, until very fragrant. Take care not to burn them, adjusting the heat as needed. Cool completely and use a spice grinder or mortar and pestle to grind the peppercorns down to a powder.
In the same pot over medium heat, dry roast the salt until it turns slightly yellow in color. Let it cool and combine it with the ground pepper. You now have your own authentic salt and pepper powder, which you can use in whatever “salt and pepper” dish you like. The rest of the recipe is really easy.
To prepare the dish:
Rinse the shrimp and pat them thoroughly dry with a paper towel. Dredge them in potato starch or cornstarch––whatever you’re using.
Heat the oil in a small cast iron skillet to 375 degrees. Quickly lay the shrimp in the oil with about an inch of space in between each shrimp, and fry the shrimp in batches, cooking each side for 30 seconds. Set aside on a paper towel-lined plate, and sprinkle with salt and pepper powder to taste.
In the wok, heat 2 tablespoons of oil over medium heat. Fry the garlic until just golden brown (careful not to burn it!), and set aside to drain on a paper towel lined plate.
Remove any excess oil from the wok, so there’s only a tablespoon or so left (you don’t want to use too much oil at this stage, as this is a “dry” dish). Add the peppers to the wok. Turn off the heat, and add the garlic back to the wok, stir-frying everything together for a minute. Add the shrimp to the wok, and gently toss everything for 10 seconds, sprinkling over a bit more of your salt and pepper mixture. Serve!
I saw the dish posted in the internet and it’s very delicious in my eyes. So I tried to cook it and I find it so delicious just what I have seen in picture and it so easy to make. Here is the ingredients and procedure.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 4 servings
1 1/2 pounds (around 16) chicken wings
1 cup plain yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground turmeric
2 teaspoon cumin
1 teaspoon of dry ginger
1 1/2 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon paprika
1/2 teaspoon garlic powder
chopped fresh parsley (for garnish)
In a bowl combine the yogurt, lemon juice and seasonings. Mix well. Place the chicken wings in a zip top plastic bag and add the marinade to it. Press the marinade around the chicken until its well coated. Burp and seal the bag. Refrigerate for overnight or for at least 3 hours.
Heat oven to 400 degrees fahrenheit with the rack in the middle. Remove the chicken from the bag and place on an oiled cookie sheet. Bake for 45 minutes. Top with chopped parsley and serve immediately.
The award winner pastry chef Dominique Ansel astonished the world of pastry for his innovation and creativity with the heart. Chef Dominique has strived through his career to bring a refreshing approach to the world of desserts. He received the l’Ordre du Mérite Agricole award for his accomplishments in 2015. He was named one of the 50 influential French. On the Daily Mail UK claimed him as “the most fêted pastry chef in the world.” He is known for his popular and first ever viral pastry signature Cronut. It is a croissant-doughnut hybrid pastry. Chef Dominique’s encouraging word, “don’t let the creation kill the creativity,” he is still continued making many more in bread and pastry that celebrity stars and other popular chef today. He became Executive pastry chef for Daniel restaurant for 6 years and now he opens his own shop.
These dessert bars are very easy and quick to make. As you can see, I have 6 little hands helping me out with this project and they can’t resist it! I’ve let them do almost everything except operating the microwave. These bars are really good when paired with some tea or coffee to balance the sweetness. Feel free to share this recipe with your friends and don’t forget to post pictures of your output here in the comment section! So, here is the recipe for Chocolate Fudge Bars or Rocky Road Bars:
Chocolate Fudge Bars Difficulty: Easy Tools: Microwaveable Bowl Whisk Spatula Pan for setting Ingredients: 1 pack SEMI-SWEET Chocolate Chips 1 can Sweetened Condensed Milk Marshmallows Nuts Instructions: 1. Prepare a pan by putting parchment paper and let it hang over the sides. 2. Put your chocolate in the bowl and melt in the microwave. Start with 1 minute then check, if it is already melted, stop right there! but if it not then put it in for another 20 seconds until it is all melted evenly. (For chocolate chips, it should take less than 2 minutes. That is why I recommend using chocolate chips to decrease the possibility of burning the chocolate. If you will use bars, try to chop it or break it as small as you can before melting it.) 3. Pour in the condensed milk while the chocolate is hot. It is easier to combine them when the chocolate is still hot. 4. This next step is optional, melt the marshmallows in the microwave before combining it with the chocolate and milk mixture OR use mini marshmallows and just throw it into the mixture. I prefer to melt mine because I don’t like marshmallows. 5. Throw in the chopped nuts and fold it in the mixture. I used hazelnuts and almonds, feel free to try using other nuts just make sure they are plain and not flavored. (You don’t want garlic flavored nuts in your chocolate bars! lol) 6. Finally, spread the mixture into the prepared pan and chill for a couple of hours before cutting and serving.