Tuesday, February 25, 2014

The Realness/Mongolian Beef

The Realness/Mongolian Beef
Recipe from: lilasapron
Image Credit:  lilasapron
The Realness/Mongolian Beef  

Make the sauce:
in your wok, heat 1 tbsp of olive oil over med heat, and sauté 4-5 cloves of chopped garlic and 2 tbsp of minced ginger for a couple of minutes while stirring constantly.  Don’t let that garlic get brown/scorched.  Add 1/2 cup soy sauce, 1/3 cup hoisin sauce, 1/8 cup oyster sauce, 1/2 cup of water, and 1/2 cup of brown sugar.  bring it to a boil, then reduce and let it simmer for 5 minutes.  Transfer to a bowl, and set aside.
Make the meat:
Slice a 1-2 lb skirt steak (or flank steak) as paper-thin as possible, against the grain.  Throw the slices of beef into a large bowl, and add 1/2 cup soy sauce, 1/4 cup hoisin, 2 tbsp of white pepper, and 2 tbsp of cornstarch.  Toss and mix it all around with your hands, getting the meat all gluey (giggity).  Spread the meat out in a single layer on a baking sheet.  after 10 minutes (or so), the cornstarch will form a coating on the beef that will make it damned delicious once it hits the hot oil in the wok, and will pull double duty in being a needed thickening agent in the sauce.  In your wok (you have one, right? heat 2 tbsp of vegetable oil on high.  When it’s crackling hot and ready, dump in your beef strips, and stir-fry for 3-4 minutes.  Stir constantly.  Scrape the bottom of the wok.  There’s going to be shit browning/hardening on the bottom of the wok, but we’re going to deglaze it soon — it’s all going to come together.  HA. Put your cooked steak into a bowl, set aside.
Make the veggies:
I recommend red onion and broccoli for this dish.  You can, of course, add whatever veggies you like in a stir-fry.  Heat a fresh 2 tablespoons of oil in the wok, and add a head of chopped broccoli, and a chopped red onion.  Stir-fry for 4-5 minutes.
Marry it:
Veggies still in hot wok dump in sauce, and stir, stir.  Add the beef.  Stir, stir.  Sauce will thicken up.  And you need some green onions sliced thin for garnish.
Oh shit.  I forgot to tell you to make a pot of white rice to serve this over.  If you can’t figure that out on your own, then bless your heart.

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

Thursday, February 20, 2014

White Chicken Chili

White Chicken Chili
Recipe from: calvinshowrecipes
Image credit: Calvin
White Chicken Chili 


1 tablespoon olive oil

3/4 lb boneless skinless chicken breast, cubed

1 large onion, minced

2 cloves garlic, minced

1 cup dry white wine or 1 cup chicken broth

2 cans great northern beans, rinsed and drained

1 teaspoon mustard powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon ground black pepper

4 cups baked corn tortilla chips(optional)

1/2 cup shredded reduced-fat sharp cheddar cheese

Sour cream (optional)


Heat oil in large skillet over medium-high heat.

Add chicken and cook until no longer pink.

Remove chicken and set aside.

Add onion and garlic to skillet and cook until tender.

Place chicken, onion, and garlic in crockpot.

Add wine, beans, mustard powder, cumin, salt and pepper.

Cook on low 5 to 6 hours.

Place servings into bowl (If using tortilla chips put them in bowl first).

Sprinkle with cheese and add sour cream.

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

Wednesday, February 19, 2014

"Old-School" Creamed Chipped Beef

Old-School Creamed Chipped Beef
Recipe from: joyouslydomestic
Image Credit: Angela
"Old-School" Creamed Chipped Beef

“I'm always surprised that so many people have never heard of this.” Angela


8 tablespoons butter

1/2 cup flour

3 1/2 cups whole milk

1 jar dried beef, quickly rinsed in warm water and roughly chopped

Black pepper

Salt, as needed

Freshly-ground nutmeg, to taste


Melt the butter in a large sauté pan over medium heat. 

Sprinkle in the flour. 

Whisk to combine, then...

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Tuesday, February 18, 2014

Peach Habanero BBQ Sauce

Peach Habanero BBQ Sauce
Recipe from: lilasapron
Image Credit: lilasapron
Peach Habanero BBQ Sauce

“It pairs well with chicken, pork, shrimp, your finger, etc.  It’s sweet, hot, tangy, and righteous.” lilasapron

Get it:

1 cup of finely chopped (peeled) fresh peaches (about 2 medium)

1/2 cup ketchup

1/8 cup finely chopped (seeded) habanero pepper

1/3 cup finely chopped red onion

3 cloves finely chopped garlic

1/3 cup honey

1/4 cup apple cider vinegar

1 tsp Worcestershire sauce

1 tsp dry mustard

1 tsp salt

Make it:

Combine all ingredients in a medium saucepan, bring to a boil, then let simmer for 30 minutes. 

Stir occasionally.

OMG, that’s the only step!  Just one. 

Brush it on meat right before it comes off the grill, and serve some extra on the side for 

It’s great for oven-roasting, too. 

Bon appétit.

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

Monday, February 17, 2014

Beef Bulgogi

Beef Bulgogi
Recipe from: foodiebaker
Image Credit: Jasline
Beef Bulgogi

“Bulgogi (불고기), which literally means "fire meat" in Korean, is a popular Korean dish involving the grilling of thin slices of marinated prime beef. The beef slices are pre-marinated in a mixture of sugar, soy sauce, sesame oil, and sometimes garlic, onion, pear etc.” Jasline


Beef & Marinade

250 grams well-marbled prime beef, sliced into 1/8-inch thick slices

1/2 medium onion, finely chopped

2 cloves garlic, minced

1/2 thumb ginger, grated

1 green onion, chopped finely

1 tablespoon soy sauce

1 tablespoon brown sugar

1/2 tablespoon sesame oil

1/2 tablespoon cooking wine

The Rest:

Olive oil

A handful of shredded cabbage

Toasted sesame seeds, to garnish

Finely chopped spring onion, to garnish


Combine the beef with all the marinade ingredients and marinate for at least 4 hours or 
overnight in the refrigerator.

Heat a frying pan over medium-high heat and add in a few lugs of olive oil.

Heat until the oil is shimmering and add in the beef - marinade and all - and the cabbage.

Keep tossing until the beef is cooked to desired doneness. (If you'd prefer the cabbage to be 
softer, fry the cabbage first for a couple of minutes before adding the beef.)

Plate the beef, garnish with sesame seeds and chopped spring onion and serve immediately.

Super Naggy:

Use a good cut of beef like sirloin, tenderloin etc, and one with a good marbling to yield the 
best results.

Beef at room temperature can be quite hard to slice, so freeze it for 15 to 30 minutes and it 
should be easier to slice the beef.

Slice the beef against the grain - see here for some serious science behind it!

Instead of pan-frying the beef, fire up a grill and grill them away to desired doneness.

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

Sunday, February 16, 2014

Honey Lime Fruit Salad

Honey Lime Fruit Salad
Recipe from: melskitchencafe
Image Credit: Mel
Honey Lime Fruit Salad

“This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.” Mel


1 (20 oz.) can pineapple chunks, drained well

1 can mandarin oranges, drained well

2-3 ripe kiwi, peeled and sliced into thick half moons

1 cup green grapes, halved

1 cup strawberries, quartered

Zest from one lime, about 1 tablespoon

2 tablespoons honey

1 teaspoon poppy seeds (optional)


Combine the fruit in a medium-large serving bowl.

Add the lime zest ...

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Saturday, February 15, 2014

Steak with Chimichurri (Curtis Stone)

Steak with Chimichurri (Curtis Stone)
Recipe from: foodiebaker
Image Credit: Jasline N. (Foodie Baker)v
Steak with Chimichurri (Curtis Stone)

“I will opt for flank or strip-loin steak as they are cheaper cuts but still taste equally good! But feel free to use whatever cuts you like! I also increased the ratio of sauce to steak as Curtis' recipe doesn't seem enough to me.” Jasline N. (Foodie Baker)


1 clove garlic, peeled

1/2 teaspoon coarse sea salt (1/4 teaspoon table salt)

1 cup coriander (mix of leaves and stalk)

1 to 2 tablespoons lemon / lime juice

2 to 3 tablespoons olive oil

Freshly ground black pepper

2 pieces of steaks, about 150-200 grams each


Place the garlic, salt, coriander in a pestle and mortar and pound until a paste forms.

Add in 1 tablespoon lemon juice and olive oil.

Stir in well until you get a smooth and spreading consistency.

Season with freshly ground black pepper.

Taste and add more lemon juice/olive oil if desired.

Transfer into a serving bowl and set aside, covered.

Heat the grill pan over high heat until very hot (water sprinkled on the grill pan will immediately 
sizzle and evaporate).

While the grill pan is heating, season the steaks both sides with salt and freshly ground pepper.

Drizzle olive oil on both sides and place them down on the grill pan.

Turn the heat down to medium and grill, untouched, for 2 to 3 minutes (so that it will get the nice 
grill marks).

Flip onto the other side and grill until the steaks reached just slightly below your desired 

Remove the steaks and place on a chopping board.

Wrap the steaks loosely with aluminum foil and let it rest for 3 to 5 minutes.

Unwrap the steaks, slice them thinly at a diagonal and transfer onto a serving plate.

Spoon the reserved chimichurri sauce over and serve immediately.

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

Simple Steak Sauce

Simple Steak Sauce
Recipe from: makebetterfood
Image Credit: Kevin
Simple Steak Sauce

“This copycat recipe is simple and yields a flavorful sauce that will keep for up to a week.” Kevin

½ cup boiling water

Bring water to a boil in a small saucepan.

⅓ cup raisins

Place raisins in the bowl of a food processor. Pour boiling water over raisins and let sit until 
plump, about 5 minutes.

¼ cup ketchup

3 tablespoons Worcestershire sauce

2 ½ tablespoons white vinegar

2 tablespoons Dijon mustard

½ teaspoon salt

½ teaspoon pepper

Add ketchup, Worcestershire sauce , vinegar, mustard, salt, and pepper. 

Blend until mixture is smooth.

Transfer to a small serving cup.

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

Friday, February 14, 2014

One Skillet Creamy Pasta

One Skillet Creamy Pasta
Recipe from: joyouslydomestic
Image Credit: Angela
One Skillet Creamy Pasta   


2 tablespoons olive oil

3 garlic cloves, peeled and minced

1 1/2 cups chicken stock

1 1/2 cups whole milk

1/2 pound uncooked penne pasta

2 tablespoons butter

2 ounces cream cheese, cut into small cubes

1 cup fresh Parmesan cheese

1/4 cup chopped sun-dried tomatoes

1 heaping cup chopped fresh spinach

Salt and pepper, to taste

Fresh basil, for garnish (optional)


Heat the olive oil over medium heat in a large skillet or sauté pan. 

Add in the garlic and cook for 1 minute. 

Add in the chicken stock, milk and pasta. 

Bring ...

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Thursday, February 13, 2014

Sriracha Bloody Mary

Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour
Sriracha Bloody Mary

“Sriracha is a popular hot sauce that ranks between a Banana Pepper and a Jalapeno Pepper on the Scoville scale.  That is the scale used to measure the spicy heat of Chili Peppers.  Sriracha was named the Bon Appetit magazine ingredient of the year for 2010, and has found its way into recipes for snacks, entrees, desserts, and cocktails.  We've made a simple Bloody Mary, and highlighted it with unique taste of this tasty Chili sauce.  We hope that you'll enjoy our featured cocktail... Sriracha Bloody Mary.  Cheers!” hamptonroadshappyhour


2 oz. Vodka

4-6 oz. Your favorite Bloody Mary mix (V8 works well)

.5 oz. Lime Juice

2 dashes of Worcestshire Sauce

1 tsp. Sriracha Sauce (or more if you prefer)

.5 tsp. of Creamy Prepared Horseradish

Garnish with Lime, Bacon, Celery, Peperoncini, or anything you like


Add the ingredients to an ice filled Collins or Rocks glass. 

Stir well, and garnish accordingly. 

Remember that our recipe is just a guideline. 

Make your cocktail with the ingredients that you really like. 

Just be sure that you add a healthy dose of Rooster Sauce (one of Sriracha's nicknames) when 
you make your delicious... Sriracha Bloody Mary. 


...and yes, those are Bacon wrapped Peperoncinis...Mmmm

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

Arancini (Rice Balls) with Marinara Sauce

Arancini (Rice Balls) with Marinara Sauce
Recipe from: justataste
Image Credit: Kelly
Arancini (Rice Balls) with Marinara Sauce 


2 cups cooked white rice, cooled 

½ cup grated Parmesan cheese

3 eggs, separated

8 small cubes fresh mozzarella

1 cup Italian-style breadcrumbs

Oil, for frying

1 cup store-bought or homemade marinara sauce


Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 
inches in the pot.

Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly 
combine the mixture.

Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one 
cube of mozzarella inside each ball.

Repeat this process to form 8 arancini.

Whisk together the remaining 2 eggs.

Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.

Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until 
golden brown and cooked throughout.

Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper 
towel-lined plate. Immediately salt the arancini.

Repeat the frying process with the remaining arancini.

Serve the arancini warm with a side of warm marinara sauce.

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

Wednesday, February 12, 2014

Soy Glazed Salmon (Martha Stewart)

Soy Glazed Salmon (Martha Stewart)
Recipe from: foodiebaker
Image Credit: Jasline
Soy Glazed Salmon (Martha Stewart)

“Quick and easy recipe doesn't always necessary means flavor and taste are sacrificed. I love how the sauce tasted sweet (brown sugar), salty (soy sauce) and sour (lemon juice) all at the same time. It makes a very light and tasty sauce which complemented the fish very well.” Jasline


1 tablespoon light brown sugar

1 tablespoon olive oil

1 tablespoon soy sauce

1/2 tablespoon lemon juice

1/2 tablespoon water

2 salmon fillets

4 lemons slices (optional)


Preheat the oven to 200 degrees Celsius.

Use a large piece of aluminum foil and make a foil container large enough to place the salmon 
fillets close to each other and to hold the marinating juices.

Place the foil container on a baking sheet and set aside.

Combine the light brown sugar, olive oil, soy sauce, lemon juice and water in a shallow bowl.

Coat the salmon fillets both side with the sauce and place it in the foil container, skin-side up.

Pour in the sauce and place the lemon slices on top of the salmon fillets if using.

Bake for 15 to 20 minutes in the middle rack until the salmon is cooked through.

Transfer the salmon onto a serving plate and drizzle the sauce all over.

Serve with baked fries (recipe follows).

Baked Fries:

Recipe is adapted from a food magazine, which I copied down a long time ago

Cooking Note: The fries can be baked at a temperature between 200 to 230 degrees 

The hotter the oven, the more attention you have to pay to the fries as they can get burned quite 

2 medium potatoes, peeled, washed and sliced thickly

Olive oil

Salt and freshly ground black pepper

Herbs (optional)


Preheat the oven to 200 degrees Celsius.

Line a baking sheet with baking parchment.

Set it aside.

Place the sliced potatoes in a small pot.

Cover with water and add in 1 tablespoon table salt.

Bring the water to a boil.

Lower it to a simmer and cook until the potatoes are forked tender.

Drain and return the potatoes to the pot.

Place the pot of potatoes over low heat and toss until all excess water has evaporated.

Drizzle in enough olive oil to coat the potatoes lightly and season with salt and pepper.

Add in any herbs if using.

While the potatoes are still hot, transfer them to the lined baking sheet in a single layer.

Bake the potatoes in the lowest rack, checking on them frequently, for 15 to 20 minutes until 
golden brown on all sides.

Serve hot.

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

Tuesday, February 11, 2014

Bacon Drippings Scalloped Potatoes and Ham

Bacon Drippings Scalloped Potatoes and Ham
Recipe from: joyouslydomestic
Image Credit: Angela
Bacon Drippings Scalloped Potatoes and Ham

“The bacon grease not only imparts flavor, but it creates almost a velvety texture when it comes to the "mouth-feel" of the sauce. “ Angela


5 pounds potatoes, peeled and thinly sliced

1 - 2 cups chopped ham

3/4 - 1 cup flour

2 - 3 teaspoons kosher salt

1 teaspoon black pepper

2 tablespoons butter, cut into small cubes

4 tablespoons leftover bacon grease (cooled)

5 1/2 cups (approximately) whole milk


Preheat oven to 350 degrees. 

Grease a large casserole dish - mine was a 4-quart ceramic roasting dish. 

Set aside.

Place all of the sliced potatoes and chopped ham in a large mixing bowl. 

Sprinkle on 3/4 - 1 cup of flour (enough to coat potatoes thoroughly). 

Add in the salt and pepper. 

Pour potato mixture in the prepared baking dish. 

Add in the milk - use enough to come 3/4+ of the way up the sides of the dish. 

Gently stir a bit. 

Top with pats of batter and dollops of bacon fat. 

Lid, if possible. 


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