Monday, December 24, 2018

Chinese Buffet Broccoli Chicken

Chinese Buffet Broccoli Chicken
Image credit: Bobby
Recipe from: blogchef

Chinese Buffet Broccoli Chicken

“This dish that is often found at the buffet and at Chinese takeout restaurants consists of thinly sliced chicken and broccoli florets in a brown sauce.” Bobby


1 lb boneless skinless chicken breasts (sliced into thin strips)

2 garlic cloves

4 tablespoons vegetable oil

1 large egg white

1 tablespoon cornstarch

1/4 teaspoon salt


2 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon water

1 teaspoon cornstarch (mixed with 1 tablespoon of water)

½ lb broccoli florets

4 tablespoons chicken broth


In a bowl mix egg white, 1 tablespoon cornstarch and salt.

Add the chicken to the egg white mixture and mix well.

Cover and refrigerate for 30 minutes.

In a small bowl combine oyster sauce, soy sauce, and water.

Heat vegetable oil in a wok over medium-high heat.

Add the broccoli and 4 tablespoons chicken broth and stir-fry for 2 minutes.

Remove from the wok.

Add the chicken and garlic and cook for 2-3 minutes.

Return the broccoli to the wok.

Add the sauce and the cornstarch and water mixture.

Cook until the sauce has thickened.

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

Camarones al Ajillo: Garlic Shrimp

Camarones al Ajillo Garlic Shrimp
Image credit: Ivonne
Recipe from: cubaninthemidwest

Camarones al Ajillo: Garlic Shrimp

“I'm not writing it as a diet post, but I did eat a little of it” Ivonne


1 lb shrimp de-veined, tail off

3-4 cloves garlic, pressed or chopped

olive oil (enough to coat the bottom of your pan and then some)

1 tsp paprika

sprinkling of cilantro

salt and pepper to taste


This is so simple, it's almost silly to post it.

Heat your olive oil in a skillet with your pressed garlic until it becomes fragrant.

Add your paprika and shrimp.

 Add your cilantro (I was going to originally use parsley which would have been the more 
"obvious" choice, but I only had cilantro and it was marvelous),

Add salt and pepper.

Toss back and forth.

The shrimp cook rather quickly.

Serve on a layer of rice or as in my case fettuccini.

Accompany with a salad.

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

Fried Pork Chunks: Masitas de Puerco

Fried Pork Chunks: Masitas de Puerco
Image credit: cubaninthemidwest
Recipe from: cubaninthemidwest

Fried Pork Chunks: Masitas de Puerco


2 1/2 lb. fresh pork loin

12 garlic cloves peeled and crushed

1 large onion chopped

1/2 cup sour orange juice (or 1/4 cup unsweetened orange juice & 1/4 cup lime juice)

2 cups water

1 cup pure Spanish olive oil

1/2 teaspoon salt

1/2 fresh onion sliced into rings

lime wedges

1 teaspoon oregano

1 teaspoon cumin


Cut pork into 2 inch chunks.

To prepare marinade: mix together garlic, chopped onion, orange juice, 1/2 cup olive oil, 
oregano, cumin and salt.

Pour over pork chunks and marinate for at least 3 hours or overnight in the refrigerator.

Remove meat from marinade.

Place in pot with two cups of water and 1/2 cup olive oil. (I did not remove the meat from the marinade; I placed all of it in the pot)

Simmer, uncovered until all water boils away -- about 30 to 45 minutes.

The pork became very tender during this process.

Brown the pork in the oil until crispy on the outside.

Add onion slices and saute briefly.

Garnish with lime wedges.

I skipped these last two directions since I placed the pork in the pot with the chopped onions from the marinade and it already had lime juice.

Tip: If in the end your masitas are pale in color, you can quick-fry them in a non-stick skillet 
with some olive oil on high, for a couple of minutes

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

Sunday, December 23, 2018

New York Sour

New York Sour
Image credit: hamptonroadshappyhour
Recipe from: hamptonroadshappyhour

New York Sour

As the days get warmer, the cocktails should be getting colder.  This cool and tasty thirst quencher is sort of a Whiskey Sour with a twist.  With the savory taste of bourbon, the bite of Lemon, and the subtle touch of wine, we hope that you'll enjoy our featured cocktail... New York Sour.  Cheers!  (Glass provided by Jon Margeaux.  Thanks!) hamptonroadshappyhour


2 oz. Whiskey

1 oz. Fruity Red Wine (Malbec)

1 oz. Fresh Lemon Juice

1 oz. Simple Syrup

Lemon wedge to garnish


Combine the Whiskey, Lemon Juice, and Simple Syrup in an ice filled cocktail shaker. 

Cover, shake well, and pour into an ice filled Rocks glass. 

Slowly pour the Wine over the back of a spoon along the side of your glass. 

The Wine should float on top of your cocktail.

Garnish with a Lemon wedge, insert a couple of sipping straws, and get ready to pucker up 
with your delicious... New York Sour.  Enjoy!

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

Sunday Pot Roast

Sunday Pot Roast
Image credit: Erica, Emily, and Echo
Recipe from: favfamilyrecipes

Sunday Pot Roast

“This Instant Pot Roast with potatoes and carrots is the perfect Sunday dinner.” Erica, Emily, and Echo


3 pounds beef chuck roast

salt to taste

4 tablespoons olive oil divided

2 cups beef broth *can use gluten-free beef broth

1 packet dry onion soup mix *can use gluten-free onion soup mix

1 white or yellow onion, quartered

1 pound baby potatoes (see notes above)

1 cup baby carrots


Sprinkle pot roast with salt and set aside.

Add 2 Tbsp.

Olive oil to Instant Pot and set to "Saute".

When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
Add beef broth to Instant Pot.

Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and 

shake until vegetables become evenly coated with mix.

Put veggies in Instant pot and distribute evenly around roast.

Place lid on Instant pot with steam valve closed.

Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 
minutes seems to work ok, judge the time depending on the size of your roast).

Do a natural release for at least 10 minutes, then quick release.

Remove roast from instant pot, slice, and serve with vegetables.

Use extra drippings from the instant pot to make gravy or au jus (see notes above to see 
how to make gravy).

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

Saturday, May 5, 2018

Grilled Steak With Blue Cheese Butter

Grilled Steak With Blue Cheese Butter
Recipe from: blogchef
Image credit: Bobby

Grilled Steak With Blue Cheese Butter

You can use whatever type of steak you want for this recipe but I recommend a cut that is good on the grill such as New York strip or rib-eye.Bobby
4 rib-eye steaks (about 1 ½ inch thick)
Kosher salt
Ground black pepper
Olive oil
Blue Cheese butter:
1 stick unsalted butter (softened)
1 teaspoon Dijon mustard
1 ½ tablespoons chopped fresh chives
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
2 ounces crumbled blue cheese
Place the softened butter into a medium mixing bowl.
Beat until lightly and fluffy using a fork.
Add chives, mustard, salt and pepper.
Mix in well using a fork.
Add the blue cheese and gently mix until it is incorporated into the butter.
Place the butter into the center of a sheet of plastic wrap.
Form a log by rolling the bottom half of the plastic wrap over the butter and continue rolling until it is closed.
Twist the ends of seal the log.
Refrigerate until hardened (about 2 hours).
Once it is hardened you can remove the plastic wrap and slice it for the steaks.
Brush the steaks with olive oil and season on both sides with salt and pepper.
Heat a grill to medium-high heat.
Add the steaks and cook turning once until they are done to your liking.
Remove the grill and immediately top with a slice of the blue cheese butter.
Allow it to melt as the steaks rest.
Read more and enjoy this amazing recipe and many more when visiting blogchef

Salty Chihuahua

Salty Chihuahua
Recipe from: hamptonroadshappyhour
Image credit:hamptonroadshappyhour

Salty Chihuahua

“Shakespeare once penned, "What's in a name?" (Romeo and Juliet), which leads me to ponder the profound and often humorous names given to cocktails.  With this drink, my guess would be that the "Salty" certainly refers to the salted rim, and the "Chihuahua" (a state, and city, in Mexico) refers to some of the award winning Tequila distilled in that state.  But whatever the origin of the name, we're left with a tasty drink that's definitely worthy of being our featured cocktail... Salty Chihuahua.  Cheers!” hamptonroadshappyhour


4 oz. Grapefruit Juice (any variety)

Grapefruit slice to garnish

Coarse Salt


To salt the rim:

Wet the rim of any cocktail glass, invert, and tap into the Coarse Salt, set upright, and fill with ice. 

For the cocktail:

Combine the 2 spirits and Grapefruit Juice in an ice filled cocktail shaker. 

Cover, shake well, and strain into your glass. 

Garnish with a slice of Grapefruit

Insert a couple of sipping straws, and start enjoying your delicious... Salty Chihuahua. 

Bottoms up!

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

White Chocolate and Walnut Scones

White Chocolate and Walnut Scones
Recipe from: thibeaultstable
Image credit: Ann

White Chocolate and Walnut Scones

“This recipe is very versatile and can be adapted by adding fresh or dried fruit, chocolate, nuts, poppy seeds, etc....” Ann

For the Brown Butter Glaze:

Just melt 3 tablespoons of butter until it starts to brown. 

Add a cup of powdered sugar to a bowl,

Pour the butter over the sugar and add a bit of cream. 

Stir well. 

Add a teaspoon of vanilla and more cream if needed.


2 1/4 cups flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

6 Tbsp. cold butter

1 cup heavy cream  (Option: Substitute Buttermilk and add 1/2 teaspoon of baking soda)

3/4 cup frozen raspberries (blueberries, blackberries, red currants, etc..)

extra cream and sugar

Glaze (Optional):

2 teaspoons softened or melted butter

1/2 cup of powdered sugar

few tablespoons cream or milk

1 teaspoon vanilla

Mix all ingredients together. 

Thin with additional cream or milk if necessary.


Preheat oven to 425°F.

Mix together the flour, sugar, baking powder and salt.

Cut in butter until it resembles coarse meal. 

Stir cream in to flour mixture.

Mix quickly with fork just until dough starts to come together.

Tip out on to lightly floured surface. (Will look shaggy)  

Using hands gently pat mixture to flatten.

Now fold dough like an envelope.

Turn and fold again. 

Do this at least three to four times.

Before the last turn, push frozen fruit (Raspberries, Blueberries, Red Currants, etc.. ) into 

Finish with final fold and turn and roll dough into round. 

Cut into six or eight triangles.

Dough can also be cut in half and rolled into two smaller rounds. 

Cut each round into 6 to 8 smaller scones.

Or use a biscuit cutter to cut round scones. 

This whole step should only take 30 to 45 seconds.  

Do not over-handle.  (Folding forms layers which makes for a very flaky scone).

Bake for 15 to 18 minutes.

Option:  Drizzle with glaze.

Tip:  An easy way to cut in the butter is to use a box grater.

The large side of the grater makes the perfect size pieces of butter.

Note: When adding fruit to the scone mixture, make sure the raspberries

or blueberries are frozen.

Otherwise you end up with crushed fruit.

Still tastes as good, but not as pretty.

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

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