Thursday, January 24, 2013

Chinese Fried Rice

To watch this Video-Recipe please click HERE!

Hi everyone, today's recipes is one of the most requested recipes on my channel, Fried Rice Chinese style, so I hope you all enjoy this one. It's super easy and it taste as good as it looks, so hopefully you will give it a try.

Serves 4-5 side dishes or 3 main dishes.
Ingredients:

  • 2 cups cold cooked rice
  • 2 large eggs
  • 4 slices of bacon cut into small pieces
  • ¼  cup Shredded Carrots
  • 3-4 Green Onions cut into small pieces
  • ¼  cup diced Bell Peppers any color, I'm using red Bell Peppers
  • 1 ½ cups Broccoli cut into small pieces
  • 1 minced Garlic clove
  • 1 tablespoon fresh Ginger finely chopped
  • 3-4 tablespoons Soy Sauce
  • 2-3 tablespoons Vegetable Oil

I'm serving this rice with Shrimp for that we need:
  • 1 lbs. shrimp  peeled, cleaned, deveined
  • 1 tablespoon Asian Seasoning, (Buy it at the grocery store or make your own with: ½ tablespoon minced ginger and ½ minced garlic, ground black pepper to taste and a pinch of crushed red pepper)
  • 1 tablespoon Soy Sauce
  • ¼ tablespoon of Sesame Oil

Prepare the shrimp: Season the shrimp with ¼ Tbsp Sesame Oil, 1 Tbsp Soy Sauce, and 1 Tbsp Asian Seasoning. Mix well and set aside until ready to use.

Make the eggs: Combine the eggs, and season them with a pinch of salt and pinch of black pepper, beat the eggs together. Heat up a skillet or Wok on medium low add a little bit of oil, cook the eggs for about 2 minutes or until cooked. Remove the eggs from the skillet and set them aside for a moment.


Reheat the skillet or wok and add 2 more tablespoons of Vegetable oil, add in the ginger and bacon and stir fry for 30 seconds. Add in the garlic and continue to stir fry for 30 seconds. Add in the Broccoli and stir fry for 2 more minutes, then add in the bell peppers and the green onions, stir fry for about 1-2  minutes and add in the carrots, stir fry for 30 more seconds, just to warm up the carrots. (If you like your vegetables to be softer, cook them for 2 more minutes or until you are happy with their texture.) (You can add 1 more tablespoon of Vegetable oil if necessary.)

Once the vegetables are cooked, add the rice and the eggs back into the skillet, season with 3 tablespoons of Soy Sauce. Stir everything together, taste the flavor and add 1 more tablespoon of Soy Sauce if needed.  Continue to stir fry for about 2-3 more minutes or just until the  rice is heated through.

While the rice continues to cook.  Heat up another skillet on medium high and cook the shrimp for about 2½ minutes on each side or just until cooked. And that's it, once the rice is heated through and the Shrimp is cooked, you are ready to serve.

Enjoy!

Monday, January 14, 2013

Perfect Baked Potatoes


To watch this Video-Recipe please click HERE!!

Hi Everyone! Today's recipe will show you have to make a perfect baked potato, I stuffed these babies with cheese, bacon, green onions butter and sour cream! They are a great side dish for any kind of meat, or if you are like me, you will enjoy having one of them all by itself! I hope you enjoy this recipe!

Ingredients:

  • 4 Idaho potatoes
  • salt and black pepper to taste
  • 2 tablespoons of Extra Virgin Olive Oil

For garnish -filling:
  • 6-8 pieces of bacon
  • ½ cup sour cream
  • 1 cup shredded Cheddar cheese
  • 2 green onions finely chopped
  • 2 tablespoons butter

Preheat the oven to 375ºF.

Wash the potatoes. Dry them with paper towels.  With a knife or fork, poke the potatoes about 5-6 times each, this will allow the steam to flow throughout the potato, if you don't poke the potato, the steam will build up inside the potato and it might cause it explode in the oven! So don't forget to poke each potato with a knife a couple times each.

Drizzle the potatoes with the olive oil, and season them with plenty of salt and ground black pepper to taste. Rub the oil, salt and pepper all over the potatoes. Massage them really well to get the oil and seasoning all over potato skin.

Bake them at 375ºF for about 90 minutes. (If you prefer bake them at 400ºF for 60 minutes).

After 80 (or 50) minutes in the oven, the potato should be nice and crisp on the outside, and soft and fluffy in the inside.



Remove the potatoes from the oven, and with a knife make a large cut right in the center of each potato, without cutting all the way through the potato.  You want to create a pocket right in the middle of each potato.



 


Now with a fork, mash some of the potato inside that pocket, without tearing the skin apart. You want to deepen the cut, to be able to stuff the potato with cheese. But remember,  do not tear the skin apart!


 
Now fill the potato pocket with Cheddar cheese and crumble ½ teaspoon of butter over the cheese, place back in the oven for another 10 minutes to melt the cheese.





After the cheese has melted, stuffed the potato with more Cheese, bacon pieces, sour cream, green onions and top it with even more cheese! That's it!

Enjoy!!! 

Thursday, January 03, 2013

Pork Ribs Mexican Style in Red Dry-Chilli Sauce



To watch this Video-Recipe please click HERE!!

 Hi Everyone! Today's recipe is a family recipe, this one is from my Aunt Rebeca, all the way from Irapuato, Guanajuato! Hopefully you will like it as much as we do!

Serves6-8
Ingredients:
  • 2 lbs Pork ribs cut into bite size pieces
  • 3 tablespoons of vegetable oil
  • ¼ cup of fresh cilantro
  • ½ a small onion (¼ cup onion)
  • 1 garlic clove
  • 15-20 Pipitilla dry chilis (if you can't find Pipitilla, you can use Guajillo, or New Mexico Dry chilis)
  • 10-15 Tomatillos
  • Salt to taste
  • 1 cup of water (water is to taste, if you like your sauce thicker, use less water.)

In a large pan or skillet, on medium heat,  heat up 3 tablespoons of vegetable oil and brown the ribs, for about 10-15 minutes or until brown.

While the ribs are cooking,  on a hot griddle, toast the Dry chilis for about 5 seconds on each side, you just want to toast them slightly, 5 seconds is more than enough for the chilis to get that smokey flavor we want, so do NOT toast them for too long or they will burn and your sauce will be very bitter! Toast 3-4 chilis at a time to prevent them from burning. Place them aside for a minute.

Peel the tomatillos and toast them in a hot griddle  for about 2-3 minutes on each side or until their skin blisters and they become somewhat softer.

In a blender, blend the dry chilis, tomatillos, onion, cilantro, garlic, salt to taste and about 1 cup of water.  Blend on high for about 5 minutes or until well blended. (Blend well to avoid having a lot of chili skin in your sauce! Or if you prefer you can strain the sauce with a strainer.)

Once the ribs are nice and brown, discard any oil in your skillet, and add in the red sauce, (strain the sauce if you want to), add more water if needed and cook on medium low for about 10-15 minutes or until the sauce starts to boil. Taste the flavor and add any salt if needed, if you want, you can also add black pepper, but this sauce is so rich in flavor, that it only needs salt to taste.  Continue to boil for 5 more minutes or until the ribs are completely cooked and that's it.


This recipe goes great with any kind of rice and beans. Enjoy!

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