Shrimp and Broccoli Stir Fry

 

Shrimp and Broccoli Stir Fry 

1tbs. Olive oil

1 lb. Shrimp, peeled and deveined

Broccoli florets

2 green onions, sliced

1 tbs. Soy sauce

1tbs. Rice wine vinegar

1 tsp. ginger, I use frozen cubes but you can also use fresh or dried.

2 garlic cloves, minced

1 tsp sesame oil

Heat olive oil and sesame in wok or pan. Add the minced garlic and ginger. Add the broccoli and and cook for a couple minutes until almost tender, adding the soy sauce and vinegar as you stir the broccoli. Add the shrimp and cook for a couple of minutes until cooked through. Add the green onions at the end. Serve over white rice and top with sriracha if desired. 

Greek Chicken

 

Greek Chicken 

Chicken thighs, bone in, skin on

6 Garlic cloves. minced

2 tbs. Apple cider vinegar

1/2 cup Lemon juice

Lemon slices

2 tbs. Olive oil

3/4 cups of Greek yogurt

1 tbs. dried Oregano

Salt & Pepper

Mix all ingredients minus the chicken, in a bowl to make a marinade. Add chicken and let marinate in the fridge for at least 3 hours, the longer the better. Reserve some of the marinade.  Once the chicken has finished marinating preheat oven to 350 degrees. Line a roasting pan with foil and coat the rack with some olive oil. Place the chicken on the rack skin side up and bake for 30 minutes. Take chicken out and brush with some of the reserved marinade and place half a lemon slice on top each thigh. Return to oven for another 20 minutes or so. I served mine alongside a salad made with mixed greens, cucumber, Kalamata olives, tomato and a Greek salad dressing. You can also use olive oil and vinegar. 

Crunchy Tacos!

 I thought I would share how I make crunchy hard shell tacos without the store bought taco shells. I know it is super convenient to use premade taco shells but trust me, they taste so much better when you fry them up yourself! First things first, you will need some corn tortillas that have been warmed up so they are soft, otherwise the tortilla will rip when you fold it up. I use my comal to warm up my tortillas. 

You can also just put the tortillas between two paper towels and pop them in the microwave for 30 or so seconds. The goal is to get them soft and pliable. Then you warm up some oil in a pan, canola, corn, or lard will do. Once the oil is hot  you use some metal tongs and a fork to put one side of the tortilla in the oil to crisp. Folding it in half,  like this...

Then you flip it over and put the other side in the oil. Like this...

You do this for each taco shell. I know it is a bit time consuming but in my opinion worth it. Once I get the taco shells nice and crunchy I place them in a strainer that sits upon a plate and has been lined with paper towels so the oil is soaked up. Like this...

Finally, it's time to fill those crunchy shells. When I make crunchy taco shells I always fill them with a ground beef mixture that has been cooked with onion and tomato and seasoned with garlic, cumin, chili powder, salt and pepper. I top them with shredded lettuce, tomato, cheese, and sour cream. 

Shredded Beef for Tacos and More

 Crockpot Shredded Beef

4 lb. Boneless Beef Chuck Pot Roast
1 Cup of Beef Broth
1 package of dried Onion Soup Mix
2 tbs of Tomato Paste
3 Garlic Cloves minced
1/2 tsp paprika
1/2 tsp Cumin
1 tbs Chili Powder
1tbs Adobo Seasoning.
Olive Oil

Mix the paprika, cumin, chili powder and adobo seasonings in a bowl and then pat over the entire piece of meat getting it completely covered. Heat a skillet on medium high with some olive oil to sear the meat so both sides are browned. Place meat in crockpot. In skillet add the beef broth and tomato paste and stir  to a boil, then lower the heat and simmer a few minutes. Place the minced garlic and onion soup mix over the meat in the crockpot and then pour the beef broth mixture on top. Cover and set the crockpot to low and cook for 7 hours. When it is finished remove the meat from the crockpot and place in a bowl using 2 forks to shred it. Once the meat is shredded put back in the crockpot with the juice so that the meat remains moist. 

Santa Cruz Organic Dark Roasted Almond Butter Review

 

Recently I received a jar of Santa Cruz Organic Creamy Dark Roasted Almond Butter for review via Influenster.  I am a big fan of eating peanut butter from a spoon straight out of the jar. I am also a fan of almonds, so I was anxious to give this stuff a try. Upon opening the jar I noticed the oils had settled to the top. This is the sign that the almond butter is natural and not filled with additives. In fact the ingredients label consist of organic dry roasted almonds and sea salt, that's it!  The oil tends to separate, but with a stir of your spoon you can blend the oils back into the spread, no problem. The consistency of the spread is smooth and creamy. I tried it my favorite way first, a large spoonful. It tasted like roasted almonds of course! Delicious. I also dipped some strawberries into it because I thought the sweetness of the strawberries would work well with the strong smokie taste the of the almond butter. I was right! I found a new snack that I really enjoy. Almond butter is healthy and tastes great. It can be used in a variety of ways, as a dip, on a sandwich, blended in a smoothie or straight out of the jar. You can purchase this and other Santa Cruz Organic products online or check out their store locator to find a store near you. 

The featured product{s} in this post were provided to me free of charge by the manufacturer or PR company representing them. All opinions expressed in this review are my own and not influenced in any way by  anyone.

Kyuuri No Sunomono

 

Kyuuri No Sunomono

Kyuuri (Cucumber)

Shoga (Ginger)

Komesu (Rice Vinegar)

Shoyu (Soy Sauce)

Togarashi (Japanese Spice Blend)

Ninniku (Garlic)

Here is a recipe I learned several years ago. At the time I was taking Japanese lessons and my tutor assigned me a recipe to translate and make. These pickled cucumbers are so tasty and refreshing! In a bowl mix equal parts soy sauce and vinegar. Add remaining spices and then pour over chopped cucumber and let marinate for at least an hour. The longer the better! I was not given measurements for the recipe because as with any good cook, my tutor told me she usually just guesses. :) 

Hoisin Beef Stir Fry

 

Hoisin Beef Stir Fry

Beef sirloin cut into strips

Sesame oil

Olive Oil 

Hoisin sauce

Soy Sauce

Garlic

Ginger

Crushed red pepper

String beans

Cornstarch

Here is a quick stir fry recipe with un measured ingredients. I just add everything to taste and it comes out great. Coat beef strips in corn starch for a little crispiness. In a wok or large frying pan heat a small amount of sesame oil and olive oil. Add some minced garlic to the hot oil and then immediately add your beef strips. Add the minced ginger and Hoisin sauce followed by some crushed red pepper and soy sauce. Finally add your fresh or frozen string beans. If you use frozen make sure you dry them before adding them to the pan. Serve over white rice.