Wednesday, July 27, 2016
This is a SUPER FAST and delicious recipe, perfect for a busy weeknight. Start the rice cooking before you start the stir fry, and then it will all be done together. Even including the chopping, this can be on the table in 15 minutes! That's faster than pizza, and better for you.
The shrimp and mango are a great combination, and cooking the onion in coconut oil adds to the tropical flavors. You can use more or less chili sauce and more or fewer red pepper flakes to adjust the heat to your tastes. Personally, I didn't find this spicy at all using the measurements below. Serve over rice and with a steamed green vegetable, and you have a winner of a dinner in no time at all.
Get more inspiration at Hearth and Soul, What's Cooking, Wow Me, Wow Us, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Full Plate, Foodie Friday, Food on Friday, Friday Frenzy.
Sweet and Spicy Mango Shrimp
1 Tbsp. coconut oil
1/2 large red onion, chopped
2 cloves garlic, minced
2 Tbsp. soy sauce
2 Tbsp. lime juice
2 Tbsp. sweet Thai chili sauce
1/2 teaspoon red pepper flakes
12 oz. large cooked shrimp, thawed and tails removed
1 mango, chopped
chopped green onions for garnish
Heat coconut oil in a large skillet over medium heat. Once melted, add red onion and saute for about 5 minutes or until softened. Add garlic, soy sauce, lime juice, Thai chili sauce, red pepper and shrimp to the skillet and toss to combine. Cook for 2 minutes until warmed through. Add the mango, stir to incorporate and warm through. Serve over rice, garnished with green onions.
Recipe Source: Adapted from Running to the Kitchen
Tuesday, July 19, 2016
It's already mid July and this is the first time I've brought out my ice cream maker this summer. For the shame. But now I've got the bug again and you can be sure there will be some more recipes yet to come this summer. I found a great deal on banana greek yogurt at the store recently, and bought a bunch to eat and bake with. As you know, there's never a shortage of frozen bananas in my freezer, so I decided to use some of them along with the yogurt to make frozen yogurt!
I was really pleased with the results here. If you like yogurt-y frozen yogurt, this will be right up your alley. We especially liked it topped with caramel sauce to add a little more sweetness.
Find more inspiration at Create Link Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.
Banana Cheesecake Frozen Yogurt
4 oz. light cream cheese, softened
3/4 cup sugar
3/4 cup whole milk
3 - 6 oz. containers banana greek yogurt
2 medium bananas, mashed
In a large batter bowl, whisk together the cream cheese, sugar and whole milk until smooth. Add in the yogurt and stir until smooth. Stir in the mashed bananas.
Pour the mixture into an ice cream machine and churn for 15-20 minutes or until soft serve stage. Transfer to a freezer safe container. Cover and freeze for several hours or overnight. Makes 1 quart.
Monday, July 18, 2016
As usual with summertime, I have been loving all the fresh fruit! We're eating tons of raspberries, cherries, blueberries, strawberries and peaches...and loving every minute of it! Last week I made fruit crisp for a weeknight dessert and the whole pan was devoured! The whole pan. But I didn't have to feel too badly about it since it was FRUIT after all. I think you could make that case for any dessert with fruit in it. It's fruit! So let's bake a cake with fruit.
This delicious cake is courtesy of Helen's blog, Casa Costello. The subtitle of her blog is "cakes, cooking, kids" and I noticed she takes part of a lot of challenges or clubs that are cake related, not to mention having her own cake business. So, I thought one of her cakes would be a terrific pick for this month's Secret Recipe Club.
I was right - it was a terrific pick! This is a wonderful pound-cake like cake, without the pound measurements! Studded with peaches and almonds, it is a wonderful summer dessert. We only had vanilla ice cream on hand, but I think it would amazing with a blueberry or raspberry ice cream - the more fruit the better!
Peach and Almond Loaf Cake
3/4 cup sugar
1/2 cup butter
1/2 tsp. almond extract
3 Tbsp. milk
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup sliced almonds
2 small peaches, peeled, pitted and diced
In a small bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar. Add the eggs, one at a time, beating continually and scraping down the sides of the bowl so that the batter is thoroughly mixed. Beat in the almond extract.
Reduce the speed to low and alternately add the milk and flour mixture. Stir in the peaches and almonds.
Scrape batter into a greased 9" loaf pan. Bake at 350 for 45-55 minutes until a toothpick comes out completely clean. Cool in the pan for 20 minutes then carefully remove from the pan and cool on a wire rack completely.
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Wednesday, July 13, 2016
Wow - two beef recipes in a row, and not only that, two beef crock pot recipes in a row so you can stay cool in the summer heat. We love lettuce wraps at our house (the kids call them lettuce tacos!) and enjoy the chicken variety regularly. (We love the shrimp variety too, just not as often for some reason!)
I saw this recipe in a recent Cooking Light magazine and knew immediately I would have to try it. BEEF Lettuce Wraps! With quick pickles! I knew this would be a great summertime dinner and I was not disappointed. This recipe does have a long list of ingredients but don't let that scare you off. You probably have many of these condiments in your fridge/cupboard already if you make Asian-inspired dishes. I had never bought miso paste before so that was new for me - you can find it in the dairy section of your supermarket (it's refrigerated) near the egg roll wrappers and such.
All the many condiments in this list combine for wonderful flavor. The deep, savory flavor is a wonderful contrast to the quick pickles, which you make simply by covering your cut up veggies in a vinegar/sugar/water concoction. Genius! A technique that was new to me is crisping up the beef slightly after it has cooked all day. This gives the beef wonderful texture so don't skip it!
I am not exaggerating when I say that this is ONE. AMAZING. DINNER. It's also easy, healthy and leftovers are just as good, if not better, the next day.
Get more inspiration at Create, Link, Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, What's Cooking, Wow Me, Wow Us, Hearth and Soul, Full Plate.
Asian Beef Lettuce Wraps with Quick Pickles
1 large onion, cut into 1/2-inch-thick slices
8 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed
1/2 cup beef stock
1/4 cup soy sauce
1/2 cup + 3 Tbsp. rice vinegar, divided
2 Tbsp. sesame oil, divided
2 Tbsp. brown sugar
2 Tbsp. tomato paste
1 Tbsp. white or red miso
3/4 teaspoon crushed red pepper
3/4 cup thinly sliced English cucumber
3/4 cup julienne-cut carrot
1 cup water
1 tablespoon sugar
3/4 teaspoon kosher salt
16 Bibb lettuce leaves
2 teaspoons toasted sesame seeds
Coat bottom and sides of a 6-quart slow cooker with cooking spray. Layer onion slices in bottom of slow cooker; top with garlic. Place beef on top of onions and garlic.
Combine stock, soy sauce, 3 tablespoons vinegar, 1 tablespoon sesame oil, brown sugar, tomato paste, miso and red pepper in a measuring cup, stirring with a whisk. Pour mixture over beef and onions in slow cooker. Cover and cook on low for 8 hours.
When meat is done, place cucumber and carrot in 2 shallow bowls. Combine remaining 1/2 cup vinegar, 1 cup water, and sugar in a small saucepan over high heat; bring to a boil. Remove from heat; divide vinegar mixture evenly between cucumbers and carrots. Let stand for 15-20 minutes; drain well.
While pickling the vegetables, transfer beef from slow cooker to a large platter; shred with 2 forks. Heat remaining 1 tablespoon sesame oil in a large cast-iron skillet over medium-high heat; add shredded beef to pan, pressing into an even layer. Cook 2 to 3 minutes, without stirring. Turn off heat. Sprinkle evenly with salt and 1/4 cup cooking liquid from slow cooker; toss to coat. Discard remaining cooking liquid, onions, and garlic.
Divide beef and pickles among lettuce leaves; sprinkle with sesame seeds.
Recipe Source: Adapted from Cooking Light
Thursday, July 7, 2016
I love using my crock pot and my instant pot, especially in the summer so I don't have to turn on the stove or the oven. And I love short ribs. And I love Asian flavors. So you can imagine my joy in finding this recipe! I have made this several times now, and I love it more and more each time. It's SO easy to put together in the morning, and turns out wonderfully each and every time.
The flavor of these ribs is nothing short of spectacular. The first time I made them, my husband and I ate the WHOLE PLATTER by ourselves. True confessions. This beef would also make a great base for an Asian chopped salad, or for a noodle bowl, or anything else that your heart desires. It's just SO good. Please make it.
Get more great ideas at Create Link Inspire, Clever Chicks, Fabulous, Hearth and Soul, What's Cooking, Wow Me, Full Plate.
Asian Beef Short Ribs
1/4 cup beef broth
3/4 cup hoisin sauce
3 to 4 green onions, sliced (plus save some for garnish)
1 Tbsp. chili garlic sauce or Sriracha
1 tsp. honey
2 to 3 lbs. beef short ribs, bone-in or boneless
Whisk together the beef broth, hoisin sauce, diced scallions, chili garlic sauce and honey in the slow cooker. Season the short ribs with salt and pepper on both sides and nestle into the slow cooker ensuring the sauce mixture is covering the beef.
Cover and cook until beef is tender, for about 7-8 hours on low or 4 to 6 hours on high.
Transfer short ribs to serving platter. Skim off any excess fat (if any) from the surface of the sauce and pour the sauce over the short ribs and garnish with more sliced green onions. Serve with white rice, noodles or roasted or steamed cauliflower.
For the instant pot: Place sauce in bottom of pot and add seasoned beef. Cook on high pressure on the manual setting for 45 minutes. Let the pressure release naturally. If ribs are not tender, pressure cook again for 10 minutes.
Recipe Source: Adapted from Hip Foodie Mom
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