Monday, April 30, 2012

Beef and Broccoli Stir-Fry.

Picture of Beef and Broccoli Stir-Fry with white rice on a white plate.


½ cup Soy sauce

2 tablespoons lemon juice

1 tablespoon cornstarch

1 tablespoon dark brown sugar

1 clove garlic, crushed

1 teaspoon black pepper

2 tablespoons vegetable oil, divided

2 pounds top sirloin, sliced ¼ inch thick

1 medium onion, thinly sliced

2 medium heads of broccoli

2 teaspoon grated fresh ginger root

½ cup of water


In a small bowl combine Soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.

Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover in order to keep warm.

Heat remaining oil in skillet. Add onion in stir-fry for 5 minutes. Cut broccoli into florets, about 4 cups, and add to skillet with ½ cup of water.

Bring to a boil, cover, reduce heat and simmer for 3 minutes.

Return beef to skillet with Soy sauce mixture, add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot. Can be served with rice or mashed potatoes.

Serve 4

Sunday, April 29, 2012

Creamy Fettuccine Alfredo.

picture of Creamy Fettuccine Alfredo on a blue plate.


1 cup butter, softened

2 cups whipping cream

2 cups grated Parmesan cheese

1 pound fettuccine

1/8 teaspoon salt

1/8 teaspoon black pepper

Fresh basil leaves


Place butter in a large heatproof bowl. Beat with a wooden spoon until soft, you can use an electric mixer set to low speed.

Add the cream and Parmesan cheese and stir until well blended. Set aside.

Bring a large sauce pan of lightly salted water to a boil. Add the pasta and cook according to package directions.

Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks toss the fettuccine in the butter mixture to coat well. Add the salt and the pepper.

Divide the pasta between 4 serving plates. Slice the basil leaves into shreds to equal ¼ cup. 

Sprinkle shredded basil over each serving. Serve immediately.

Serve 6

Saturday, April 28, 2012

Braised Lamb and Vegetables.

Picture of a Braised Lamb and Vegetables on a white plate


4 Lamb Shanks

1 cup red wine

3 carrots, peeled, rough chopped

9 roman tomatoes, rough chopped

3 onions, rough chopped

2 oranges cut in half

4 cinnamon sticks

1 1/2 Bay leafs

1/2 ounce Fresh thyme

1/2 ounce Fresh Oregano

1 veal stock (enough to cover meat)

2 cups sherry

2 tablespoon butter


Season lamb shanks and sear off in sauté pan.

Place seared Lamb Shanks bone up in Roasting Pan. Deglaze from sauté pan with red wine and scrape it into a roasting pan. Add remaining ingredients and cover Lamb meat with veal stock.

Cook at 275 for 3 hours or until shanks are extremely tender, but still attached to the bone.

Remove lamb from pan and allow to cool, bones up; this will allow a dark crust to form. Strain liquid, from pan and reserve as braising liquid.

In a sauce pot reduce sherry to 25%, add braising liquid, reduce by 1/3 then whisk in butter.

Serve sauce over Lamb Shank.

Serve 4.

Garlic Mashed Potatoes.

Picture Garlic Mashed Potatoes on white plate


2¼ pounds russet or Yukon gold potatoes

1 whole garlic bulb

1 tablespoon olive oil  

½ cup sour cream

2 teaspoons butter

⅛ teaspoon salt

⅛ teaspoon black pepper

2 green onions, cut into small pieces

Some fresh chives


Preheat oven to 375°F. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.

Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow cool slightly.

Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add green onions. Add salt and black pepper.

Mash potatoes until combined and smooth. Transfer to a serving bowl. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl. Serve hot.

Serve 4.

Thursday, April 26, 2012

Chicken Caesar Salad

Picture Chicken Caesar Salad on blue bowl


4 lean chicken breast, no skin or bone, around 4 ounces each

1 romaine lettuce

1 lemon squeezed juice

2 eggs, boiled

½ teaspoon of black pepper

1 cup croutons

2 garlic cloves

¼ cup vegetable oil

½ cup Parmesan cheese

1 tablespoon Worcestershire sauce

¼ teaspoon ground mustard

½ teaspoon salt


Grilled chicken breasts several hours before make the salad. Cut meat in small pieces and set aside.

Blend together garlic, vegetable oil, parmesan cheese, Worcestershire sauce, mustard and salt.

Wash vegetables and dry thoroughly, and break the leaves in big chunks. Add the vegetables to a big bowl squeeze the lemon over the vegetables and toss.

Peel the eggs and cut them,  toss again the salad slightly.

Add the chicken.

Sprinkle Parmesan cheese and croutons over.

Serve 4

Wednesday, April 25, 2012

Grilled City Chicken.

Picture of Grilled Chicken on a white plate with vegetables


¼ cup vegetable oil

4 tablespoons freshly squeezed lemon juice

1 ½ tablespoons soy sauce

1 clove garlic, finely minced

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoons freshly ground black pepper

4 chicken breasts


Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed.

Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly.

Refrigerate and marinate up to 10 hours, with 3 hours minimum.
Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6 or 7 minutes per side, until the chicken is no longer pink in the center or 165° F inside the breast chicken.
Tent with foil and let the chicken rest for about five minutes before serving.
Another way that you can use is baking the breast chickens following this way:

When the chicken is marinated and ready to cook, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them.

Bake in the oven until cooked through and the internal temperature get to 165° F, about 45 minutes. Remove from the oven and rest for 5 minutes before serving.

 Serve 4.

Note: You can serve with this one.

Sauté Vegetables.

Picture of Sauté Vegetables on white plate


1 tablespoon olive oil

1 teaspoon minced garlic

½ red bell pepper, chopped

6 mushrooms chopped

4 broccoli florets, chopped

4 cauliflower florets, chopped

½  zucchini, chopped

2 carrots cut into wheels

1 tablespoon parsley, chopped

2 tablespoons soy sauce

2 tablespoons chicken broth


In a large sauté pan over medium-high heat, add the olive oil and heat.

Add the garlic and sauté, stirring, for 1 minute.

Add the all of the vegetables and cook until just starting to wilt, about 2 minutes.

Add the parsley, soy sauce and chicken broth and stir well and cook just until vegetables are wilted, about 3 minutes or more.

Remove from heat and serve.

Tuesday, April 24, 2012

Chow Mein South Beach

Picture of Chow Mein South Beach on white plate.


1 pound mung bean sprouts, drained thoroughly
1 pound lean beef
2 tablespoons Kikoman Soy sauce 
2 tablespoons Kikoman Teriyaki sauce
¼ cup water
2 tablespoon cornstarch
½ pound dry wonton noodles
1 medium ribs celery
1 medium ribs Bok Choy
½ pound fresh mushrooms
1 chard stalks
1 red bell pepper
½ red onions
4 vegetable oil
1 package Seasoning Mix Chow Mein
1 tablespoon red wine (Merlot or Cabernet)
2 tablespoons honey 
1 carrot, cut into wheels
Salt and black pepper, to taste


In a big bowl combine the ingredients for the marinade 1 tablespoon Kikoman Soy sauce, 1 tablespoon Kikoman Teriyaki sauce, honey, red wine, water and package Seasoning Mix Chow Mein. Add 1 tablespoon cornstarch last.

Cut the beef into thin strips. Add beef to marinate. Marinate beef for 30 minutes.

Prepare the sauce in a small bowl dissolving 1 tablespoon cornstarch with 4 tablespoons water. Add 1 tablespoon Soy sauce, 1 tablespoon Teriyaki sauce, salt, pepper and 1 tablespoon cornstarch and whisk mixture and set aside.

Soften the dry wonton noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables and dry them thoroughly. Cut the celery, chard stalk and the Bok Choy into 1/2-inch pieces on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and cut into chunks. Peel and chop the red onion.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.

When cooking the Bok Choy, the celery, the red bell pepper, the chard stalk, mushrooms and the carrots, add 1/4 cup of water and cover while cooking, and finished them doing a stir-frying. Add more oil if needed.

Give the sauce a quick re-stir. Add all the ingredients back into the wok. Add the mung bean sprouts. Add the sauce, stirring quickly to thicken. Mix everything together. Pour the cooked vegetable and sauce mixture on top of the noodles.

You can garnish the Chow Mein with toasted sesame seeds, if want it. Serve hot.

Serve 4

Monday, April 23, 2012

Mexican Pork Fajitas Stir Fry.

Picture of Mexican Pork Fajitas Stir Fry on dark plate


½ pound of lean pork, cut into thin strips

1 package MacKornick Seasoning Fajitas

1 medium onion, cut into thin strips

¼ Yellow Peppers

¼ Red Peppers

1 stalks of Swiss chard, chopped fine

1 carrot, cut into thin strips

2 tablespoons vegetable oil

1 tablespoon Kikomann Soy sauce

1 tablespoon Quick Salsa Fabulous Fajitas Marinade

1 tablespoon Worcestershire sauce

¼ tablespoon Louisiana Style hot sauce

4 Mini Corn cobs

1 Sprig of parsley, finely chopped

1 cup water

In a medium size bowl mix the water, the Seasoning MacKornick Fajitas package, Kikomann Soy sauce, Worcestershire sauce, Louisiana Style hot sauce, Quick Sauce Fabulous Fajitas Marinade and set aside.

In a large skillet or wok, place a tablespoon of oil and sauté the meat for about 5 minutes, stirring often. Remove the meat from the pan, add the remaining tablespoon of oil and throw in the vegetables, except the parsley and mini corn cobs. 

Sauté the vegetables for 3 minutes or sauté longer if you want softer. 

Add the parsley and mini ears of corn.

Add the sauce mixture and cook over low heat for 3 minutes.

Serve 4.

Serve with white rice and crushed green plantains.

Scallop Bruschetta Spaghetti.

Picture of Scallop Bruschetta Spaghetti on white plate


8 ounces bay scallops, drained
1 medium yellow onion, thinly sliced
8 ounces baby mushrooms, quartered
3 ounces provolone cheese
10 ounces spaghetti.
8 ounces tomatoe pasta sauce
½ cup sweet pepper bruschetta topping
2 tablespoon extra-virgin olive oil


Bring to boil enough water for pasta.
Preheat large sauté pan on medium-high about 2 or 3 minutes.
Add oil to pan.
Add onions and mushrooms.
Cook for about 2 or 3 minutes or until soften. Stir often.
Cook pasta following instructions on package.
Add bruschetta topping and scallops into mushroom mixture and cook 3 or 4 more minutes or until scallops are opaque. Add tomatoes pasta sauce into scallops mixture and reduce heat to medium-low. Cook 3 more minutes.
Drain pasta. Serve pasta and place scallops and sauce over pasta. Cover with Parmesan cheese and Parsley.
Serve 4

Sunday, April 22, 2012

Hot Chicken Fajitas.

Picture of chicken fajitas strips and red pepper


1 ½ pounds chicken breast without skin or bone, cut into strips.

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

1 tablespoon Kikoman Teriyaki sauce 

1 tablespoon Kikoman Soy sauce

1 tablespoon Fabulous Fajitas Marinade Quick sauce

1 teaspoon chili powder

1 clove garlic, crushed

½ teaspoon Louisiana Style Hot sauce

1 tablespoon vegetable oil 

1 onion, finely chopped

1 red pepper, cut into strips

½ lemon, juice



In a bowl combine Worcestershire Sauce, vinegar, Teriyaki sauce, Soy sauce, Fabulous Fajitas Marinade Quick sauce, garlic, chili powder and hot sauce. 

Place chicken in the mixture and coat with the mixture.  Marinate for 2 hours at room temperature or cover and refrigerate for more time.

In a large skillet or wok, heat oil over high heat. Add chicken strips to skillet and sauté for 5 minutes. 

Add onion and bell pepper and sauté for another 3 minutes. 

Remove from heat and sprinkle with lemon juice and pepper.

Serve 4

Friday, April 20, 2012

Salmon Hamburgers

Picture of Salmon Hamburgers on white plate and lemon


4 boneless, skinless salmon fillets, about 1lb 4oz in total, cut into chunks
2 tablespoon Thai red curry paste
1 teaspoon soy sauce
1 bunch parsley, half chopped, half leaves picked
1 teaspoon vegetable oil
2 tablespoon white wine vinegar
1 teaspoon honey
2 carrots
Thumb-size piece fresh root ginger,  grated
Lemon wedges, to serve
Half large or 1 small cucumber


Tip the salmon into a food processor with the Thai red curry paste, ginger, soy and chopped parsley. Pulse until roughly minced.
Tip out the mix and shape into 4 hamburgers. Heat the oil in a non-stick frying pan, then fry the
hamburgers about 4 or 5 mins on each side, turning until crisp and cooked through.
Meanwhile, use a swivel peeler to peel strips of cucumber and carrot into a bowl. Toss with the vinegar and honey until the honey has dissolved, then toss through the parsley leaves. Divide the salad between 4 plates. 
Serve with the hamburgers and white rice.

Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks.

Serves 4 

Thursday, April 19, 2012

Sushi spread with tuna

Picture of Sushi salad with seared tuna on dark plate


100g sushi rice
2 tablespoon rice vinegar
2 tablespoon sugar
1 tuna steak
1 sheet of nori seaweed sushi paper, cut into shreds
1 small avocado, sliced
½ small red onion, thinly sliced
1 tablespoon toasted black or white sesame seeds
coarsely ground black pepper, enough to coat the tuna
A pinch of salt
Soy sauce , to serve


Put the rice in a large bowl of cold water. Stir well, then drain and repeat until the water is clear, about 3 times.

Put 110ml of water and the drained rice in a pan and cover with a lid. Bring to the boil, reduce the heat and simmer for 12 minutes until the water is absorbed.

Remove from heat and leave covered for 10 more minutes.

Heat the vinegar, sugar and a pinch of salt in a pan, then simmer for 5 minutes.

Coat the tuna steak in the black pepper and sear in a non-stick pan for 30 seconds per side. Left cool.

Spread the rice on a large plate or plastic tray. Drizzle the vinegar mixture over and gently mix using a spatula. Add the shredded nori and mix again.

Spoon the rice onto 2 plates.

Chickpea, Tomatoes and Spinach Curry

Picture of Chickpea, Tomatoes and Spinach Curry on metal bowl.
Recipe from: bbcgoodfood
Image Credit: bbcgoodfood

Chickpea, Tomatoes and Spinach Curry


1 onion, chopped

2 garlic cloves, chopped

1¼” in piece ginger, grated

6 ripe tomatoes

½ tablespoon extra-virgin olive oil

1 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon yeast extract

4 tablespoon red lentils

6 tablespoon coconut cream

1 head of broccoli, broken into small florets

400g can chickpeas , drained

100g bag baby spinach leaves

1 lemon,  halved

1 tablespoon toasted sesame seeds

1 tablespoon chopped cashews

A pinch chilli flakes


Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.

Heat oil in a large pan.

Add the spices, fry for a few secs and add purée and yeast extract. 

Bubble together for 2 mins, then add lentils and coconut cream.

Cook until lentils are tender, then add the broccoli and cook for 4 mins.

Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture.

Serve with brown rice, if you like.

Read more and enjoy this amazing recipe and many more when visiting bbcgoodfood
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