Sunday, August 25, 2013

Ground Beef Burritoes


Serve 6   Prep: 10 minutes     Cook: 10 minutes

Ingredients:

  • 2 tsp dried minced onion
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp cornstarch
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 tsp dried minced garlic
  • 1/4 tsp dried oregano
  • 1 lb ground beef
  • 1/4 onion, chopped
  • 1/2 cup water
  • 6 (12 ") flour tortillas
  • 3/4 cup sour cream
  • 1 1/2 cup finely shredded  sharp cheddar cheese or Mexican cheese
  • 2 cup loosely packed shredded iceberg Lettuce

Directions:

  1. Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl.
  2. Heat a large skillet over medium-high heat. Brown meat and onions, stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
  3. Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.
  4. Warm the tortilla, then Spoon meat mixture down centers of tortillas; top with remaining ingredients. and fold in opposite sides of each tortilla, then roll up burrito-style.

Pizza Cupcakes







Serve 12 mini pizza, prep: 20 minutes  cook: 20 minutes

Ingredients:


  • 1 lb fresh pizza dough
  • All-purpose flour, for dusting
  • Nonstick olive oil spray and 2 Tbsp. Olive oil
  • 1 cup (4 oz.) shredded mozzarella cheese
  • 1/3 cup (1 oz.) finely grated Parmesan cheese 
  • 2/3 cup chopped baby spinach
  • 1/2 onion, chopped
  • 2 clove garlic, minced
  • 2-3 oz. mushrooms, diced
  • 1 carrot, diced
  • 1/2 can (14.5 oz) of fire-roasted tomato, drained
  • 1 1/2 tsp fresh chopped basil (or 1/2 tsp dried basil)
  • 1 1/2 tsp fresh chopped parsley (or 1/2 tsp dried parsley)
  • 1 1/2 tsp fresh chopped oregano (or 1/2 tsp dried oregano)
  • 1/2 lb ground Italian sausage (or chicken cubes)
  • 12 pieces mini- turkey pepperoni (optional) 
  • a pinch of salt and pepper to taste



Getting ready:

  1. Pre-heat oven to 450 degrees. 
  2. Spray a standard 12-cup mini muffin pan with nonstick spray.

Making:

  1. Lightly flour a work surface.   Roll out the pizza dough to a thin large rectangle or round, about 1/8-inch thick.  Using a 3 inch diameter round cutter, cut out 12 rounds for pizza crusts. 
  2. Place each crust on greased mini muffin cup. Press and pull the dough up the sides of the muffin cup.   Brush edges of pizza dough rounds with olive oil.  Pop these cups into oven and bake for 8 minutes, once baked, take tins out of oven. 
  3. While your crusts is baking, place the meat and carrot in a skillet with a little olive oil over medium-high heat.   Cook until the meat is browned and carrots are a little soft, then add in garlic, onions, mushrooms and continue to saute about 5 minutes.
  4. Add 1/2 can of drained fire-roasted tomatoes and parsley, basil, oregano, salt and pepper, continue to stir.   Bring sauce to light boil, then remove from heat. 
  5. Put 1 slice of pepperoni, then spoon about 2 tablespoons of filling into each pre-baked pizza crusts, sprinkle each with spinach and cheese.
  6. Place it in the oven for another 5 minutes until the crusts are golden brown and the filling is bubbling.   Let stand 1 minute.  Then use a small knife to loosen the pizzas.   Arrange on a platter and serve.
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Mediterranean Pasta Salad



  • Serve 120   Make in 20 minutes
  • This easy recipe was served as part of a retreat buffet for 120 people and was well liked. Makes 2 large bowls. Sometimes I add diced hams or chicken for main dish.

  • Ingredients:


  • 3 bags corkscrew pasta (plain or colored) 1 lb. bags ea.
  • 10 assorted bell peppers (green, orange, yellow, red), diced
  • 2 bunches of celery chopped,
  • 2 cans of sliced black olives
  • 2 containers feta cheese, approx. 1 lb. each
  • 1 large bottle Italian dressing

Directions:

  1. Cook the pasta until just cooked, drain and rinse with cold water.
  2. Except for the olives and cheese, combine everything else gently, mixing in the dressing. Store over night.
  3. A couple of hours before serving mix in the olives and crumbled feta cheese.
If  you are prepareing for 8 servings; Add the following ingredients

  • 1 x bunch green onions, diced
  • 5 x plum tomatoes, seeded and small-diced
  • 2 x cucumbers, peeled, seeded and small-diced

1/2 cup fresh chopped parsley/ basil
1 medium red onion, diced

Sunday, August 11, 2013

Singapore Curry Noodles


The Singapore noodles is very flavorful, colorful and packed with all nutrients.   You can add vegetables according to your preferences (such as colored bell peppers, sprout beans, napa cabbage, bokchoy, mushrooms etc.) and protein that work for you (chinese barbecued pork, chicken, firm-tofu etc.). This colorful dish can be made ahead of time and very successfully reheated.

There is quite a bit or prep work involved, but once you have everything in place, this can be prepared in no time. 

So enjoy making this spicy stir fried Singapore noodles and have a treat with your chopstick.


Ingredients:

  • 5.5 oz.fine dry rice vermicelli (2 bundles of Mai Fun)
  • 2 eggs, lightly beaten in a bowl
  • 8 oz.extra large shrimp, peeled and deveined
  • 4 oz. pork, cut into thin strip
  • Mixture of 2 tsp. soy sauce, 2 tsp rice wine, 1 tsp corn starch
  • 2 Tbsp. Indian curry powder (Madras) in small bowl
  • Mixture of 2 Tbsp. fish sauce, 2 Tbsp. oyster sauce, 3/4 cup low sodium chicken broth
  • 2 cloves garlic, minced
  • 1 Tbsp. minced ginger
  • 1/2 medium yellow onion, sliced thinly
  • 1/2 bag (8 oz.) of bean sprouts, rinsed and drained
  • 8 oz. can of strip bamboo (julienned)
  • 1/2 red bell peppers, chopped
  • 2 oz. snow peas, julienned 
  • 3 green onions, root end trimmed, cut into 2 inch pieces
  •  3 Tbsp coconut oil

Directions:

  1. Put the rice noodles in a large bowl and soak in enough hot water to cover until the noodles are soft about 5 minutes. Drain noodles and rinse in cold water several times; then drain the excess water, set aside.
  2. Add the shrimp and pork to a bowl of mixture ( soy sauce, rice wine and corn starch) - The cornstarch will keep the meat moist and the shrimp firm, set aside
  3. Prepare vegetables, then arrange them on plate, set aside
  4. Put garlic and ginger together in small bowl, set aside
  5. Heat a wok over high heat until very hot then add a tablespoon of coconut oil, swirl to coat, then add the egg, swirling then scrambling. Remove the scrambled egg on a separate plate and set aside. 
  6. Add 2 tablespoons of coconut oil, then add the garlic and ginger, and then fry until fragrant about 5 seconds. Add the shrimp and pork, holding aside the marinade and fry until the pork just loses its pink color (it doesn’t have to be all the way cooked.
  7. Add the onion, red bell peppers, snow peas, bamboo, and bean sprouts. Fry while stirring vigorously until the vegetables are a bright color about 3 minutes. 
  8. Add the curry powder and stir-fry until fragrant, then pour in the mixture of fish sauce, oyster sauce and chicken broth. Stir to combine, then add the noodles and return the egg to the wok. Use chopsticks or tongs to evenly coat the noodles with sauce. If the noodles start sticking, add some water.
  9. Top with scallions, then serve hot.

Grilled Chicken halves



Serve 2  Prep: 20 minutes   Cook: 45 minutes

Ingredients:

  • 1 whole chicken (3 lbs), halved
  • 2 Tbsps. white vinegar
  • 2 tsps. salt
  • 2 tsps. dried Mexican oregano, crumbled
  • a pinch of black pepper
  • 12 oz. pineapple juice
  • 1/4 cup fresh lime juice
  • 1/2 tsp. mild chili peppers finely minced ( anaheim peppers )
  • 2 Tbsps. vegetable oil
  • 12 - 16 drops yellow food coloring
Directions:
  1. Wash chicken parts and pat dry with paper towels.
  2. Marinate chicken in zip-lock bag several hours to overnight.
  3. Prepare the indirect grill to reach the moderate temperature from 275 to 350 degrees.
  4. Remove chicken from marinade, remove the extra liquid from chicken.
  5. Grill over indirect heat, keep the grill covered, leave the top and bottom vents opened; make sure that the top vent locates over the chicken; cook chicken based on chicken's internal temperature to reach around 165 degrees about 40 minutes. 
  6. After it reaches internal temperature, quickly drags the chicken over the direct heat to give crispy skin just a little more about a couple of minutes. Remove from the heat and let it rest before cutting.
  7. Cut chicken halves into pieces, then serve with tortillas, rice and corn.

Thursday, August 1, 2013

Zucchini Cupcakes with Caramel Frosting



Yield: 1-1/2 - 2 dozen

Ingredients:

  • 3 eggs
  • 1-1/3 c. sugar
  • 1/2 c. vegetable oil
  • 1/2 c. orange juice
  • 1 tsp. almond extract
  • 2-1/2 c. all purpose flour
  • 2 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. ground cloves
  • 1-1/2 c. shredded zucchini
CARAMEL FROSTING:
  • 1 c. packed brown sugar
  • 1/2 c. butter
  • 1/4 c. milk
  • 1 tsp. vanilla extract
  • 1-1/2 - 2 cups powdered sugar

Directions:

  1. Preheat oven to 350. In a medium mixing bowl,beat eggs,sugar,oil,orange juice and extract.
  2. Combine dry ingredients;add to the egg mixture and mix well. Add zucchini and blend.
  3. Fill cupcake liners 3/4 full and bake 20-25 minutes or until toothpick in center comes out clean.
  4. For Frosting:combine brown sugar, butter and milk in a saucepan.Bring to boil over medium heat;cook and stir for 2 - 3 minutes or until thickened.Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powedered sugar until frosting reaches desired spreading consistency. Frost cooled cupcakes.