Shrimp Fried Rice

Shrimp Fried Rice is one of my go-to 30-minute dinners and my family can't get enough of it. Shrimp and Rice is the best way to use leftover white rice.

Servings:   6 people

Ingredients

·         1 lb 26-30 count uncooked shrimp. (Peeled and deveined)

·         1 tsp corn starch

·         1/4 tsp sea salt 

·         1/4 tsp freshly ground black pepper 

·         3 Tbsp LIGHT olive oil, or canola

·         4 large eggs, beaten

·         1/4 cup green onion, finely chopped

·         5 cups leftover chilled white rice, (rinse rice before cooking)

·         12 oz frozen carrots and peas, thawed

·         2 Tbsp soy sauce or coconut aminos, or added to taste

·         1 1/2 tsp sesame oil 

 

Instructions

1.   In a medium bowl, mix the shrimp, corn starch, salt and pepper. Let marinate at room temperature for 10 minutes.

2.   Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.

3.   Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.

4.   Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions and cook green onion until fragrant, 30 seconds.

5.   Stir in rice then spread it evenly over the pan and cook for 1 to 2 minutes without disturbing it then stir and sauté another 1 to 2 minutes. Rice should sizzle.

6.   Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and vegetables and mix well.

           7.   Add cooked shrimp and cooked eggs back to the pan and mix well.                          Continue to cook until the rice is hot and sizzles, stirring frequently. Add                    more soy sauce to taste, if desired. 

Moist Banana Bread Recipe

 

                 Moist Banana Bread Recipe

Prep Time: 10 minutes

Cook Time: 1 hour.

Total Time: 1 hour 10 minutes

This Banana Bread Recipe is loaded with ripe bananas, tangy-sweet raisins, and toasted walnuts. It is one of our favorite ripe banana recipes and even better with overripe bananas.

Ingredients:

3 very ripe bananas, (medium/large)

½ cup unsalted butter, (8 Tbsp) at room temperature

3/4 cup granulated sugar.

2 large eggs, lightly beaten.

1 ½ cups all-purpose flour.

1 tsp baking soda

½ tsp salt

½ tsp vanilla extract

1 cup walnuts

½ cup raisins

 

Instructions:

Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.

 

In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).

 

Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.

 

In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.

 

Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

Herb-Stuffed Riasted Cornish Chicken

 

  Herb-Stuffed Roasted Cornish Chicken

Total Time: Prep: 20 min. Bake: 70 min.Yield: 2 servings.

If you're looking for an elegant dinner for two, we suggest this Cornish hen recipe. As a bonus, the crisp, tasty potatoes cook right alongside the meat. 

Ingredients:

• 2 Cornish game hens (20 to 24 ounces each)
• 12 fresh sage leaves
• 4 lemon wedges
• 6 green onions, cut into 2-inch lengths, divided
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon kosher salt or sea salt
• 1/4 teaspoon coarsely ground pepper
• 6 small red potatoes, halved

Directions

• 1. Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan.
• 2. Combine butter, oil, lemon juice and garlic; spoon half the mixture over hens. Sprinkle with salt and pepper.
• 3. Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer.
• 4. Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

Homemade Chocolate Pudding

 

Homemade Chocolate Pudding

Total Time: Prep: 10 min. + chilling

Yield: 8 servings.                           

Ingredients:

• 1 cup sugar
• 1/2 cup baking cocoa
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 cups whole milk
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• OPTIONAL: Sweetened whipped cream and M&M's

Directions:

• 1. In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. 
• 2. Bring to a boil over medium heat; boil and stir for 2 minutes. 
• 3. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.
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The Buttered Chicken Recipe Filipino Style

The Buttered Chicken Recipe Filipino Style

Ingredients:

For fried chicken

1 kg Chicken nibbles, Legs or Thighs

1/3 cup fish sauce

1 tbsp garlic powder

1 tbsp onion powder

2 tsp black pepper

1 1/2 cups flour

3/4 cup cornstarch

3 eggs

1 tbsp salt

oil

For butter sauce:

150 g good quality butter, cut into small cubes

3 cloves garlic, minced

2 tsp sugar

Method:

Step 1: Start mixing.

Grab a bowl, and add the eggs, along with the fish sauce.

Step 2: Marinate

Add the chicken pieces to the egg mixture. Pierce the chicken pieces with a fork to get the marinade into the chicken. Cover the bowl and marinate in the refrigerator for at least 2-3 hours.

Step 3: Continue mixing

In a separate bowl, add the flour, black pepper, cornstarch, garlic powder, salt, and onion powder. Mix well.

Step 4: Coat

Add the marinated chicken one piece at a time, cover the bowl, and then shake. The flour mixture will cover the chicken fully. Do this with each piece of chicken and set them aside.

Step 5: Fry

In a large wok or fryer, heat up the oil until it hits 180 degrees C. Then add the chicken pieces one at a time and fry for 15 minutes (or until fully cooked), to a crispy or golden brown.

Step 6: Melt

While the chicken is frying, melt butter on a low heat and add garlic once the butter has melted. Allow the garlic to cook until its fragrance fills the room and turns brown. Add sugar and mix well until it dissolves (but ensure it does not caramelize).

Step 7: Drain and coat

Remove the chicken from the fryer and drain any excess oil. Then toss it into the melted butter and garlic mixture. Mix well and then remove from butter mixture.

Step 8: Enjoy!

Place onto a tray, ready to serve. Serve it hot, with side dishes of your choice.

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Easy Chinese Cashew Chicken

Easy Chinese Cashew Chicken

Ingredients:

1 ½ tablespoons oil

2 tablespoons oyster sauce

2 teaspoons cornstarch

3-4 medium boneless skinless chicken breasts cut into 1-inch pieces

2 red bell peppers diced

1 white onion diced

½ cup cashews

2 green onions chopped

cooked white or brown rice for serving

Sauce:

4 tablespoons soy sauce

2 tablespoons water

2 teaspoons rice vinegar

2 teaspoons sugar

1 teaspoon sesame oil

1 teaspoon crushed red pepper flakes

1 tablespoon minced fresh ginger

2 teaspoons minced garlic

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 

Instructions:

1. Whisk 1/2 tbsp oil, the oyster sauce and cornstarch into a thick paste and add the chicken pieces. Stir until coated and set aside.

2. Prepare the sauce by stirring together the soy sauce, water, rice vinegar, sugar, sesame oil, red pepper flakes, ginger and garlic.

3. Add the remaining 1 tbsp of oil to a large skillet or frying pan and preheat over a high heat. Add the chicken and sauté until the pieces are browned and just cooked through. Transfer chicken to a dish and cover to keep warm.

4. Add the bell pepper, onions and cashews, and cook until the onions are just starting to soften and color.

5. Pour in the sauce and once it is bubbling return the chicken to the pan.

6. Reduce the heat to medium high and cook until the sauce has thickened to coat the chicken and vegetables. Serve with white or brown rice, topped with the sliced green onions.

Notes: Using chicken Thighs: Two skinless boneless chicken thighs can be substituted for each chicken breast.

Honey option: Runny honey can also be substituted for the sugar.

Oyster sauce: Oyster sauce is sometimes sold as ‘Oyster Flavored Sauce’. 

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Muffins

 

Muffins

Ingredients:

1 ½ cups flour

1 cup sugar

½ teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup vegetable oil

⅓ cup brown sugar

2 large eggs - at room temperature

2 teaspoons vanilla extract

2 cups finely grated carrots - not pre-shredded carrots, they should be freshly grated.

Prep Time: 15 min

Cook Time: 20 min.

Total Time: 35 min

Servings: 14 

Instructions:

1. Preheat oven to 350 degrees and life a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).

2.  A medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.

3. In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.

4. Stir dry ingredients into wet ingredients until completely incorporated.

5. Fill muffin liners 2/3 full.

6. Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.

7. Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. 

Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.

Notes: For cinnamon lovers: Double the cinnamon!

These can be made in mini muffin tins, simply reduce the time and pull them out when an inserted toothpick comes out clean besides a few moist crumbs. 

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