Easy Beef Stir Fry

Ingredients:

2 lbs of beef

mixed vegetables (whatever kind you want)

2 tablespoons of butter to saute

*sesame seeds as a garnish

Sauce:

1/2 cup of soy sauce

2 tablespoons of flour for thickening

1/2 cup of water

2 tablespoons of mirin

2 tablespoon of grated ginger

1 tablespoon of brown sugar

4 cloves of finely chopped garlic

salt and pepper to taste

2 tablespoons of butter

Combine all your sauce ingredients into a sauce pan.

**Sorry but this is my oldie but goodie one. Thus the scratches….

On medium heat stir the mixture and let it cook for 5 minutes. Don’t allow the flour to clump, a whisk might be easier than a spoon. Make sure the butter is mixing well. If you don’t it will make like a ring around the edges. It’s only 5 mins so pay attention to it. Then turn it down to low heat.

Thinly slice your beef and set aside.

In a wok on medium heat with butter, salt, pepper, and a little water start your veggies.

Add the beef and toss, brown it but not all the way cooked through.

Add the sauce and toss so that everything is covered in the sauce. Add more salt and pepper to taste. Let it simmer until meat is cooked through. about 15-20 mins or so. Check on it periodically and toss some more.

Serve with rice and garnish with sesame seeds!

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My Recharge meal is Chicken Livers! 😭

Now my hobby of hiking can be very strenuous. Yesterday I left later than I was supposed to because my son Troy was super distracting with his jokes. I didn’t get to the trail until like 10:30 and by then it was nuclear winter hot. Like in the 90s strong. I did a 3 mile hike and after I made it home I was drained. I could feel my body screaming to me “I NEED NUTRIENTS NOW!!! I was laid up weak and was brainstorming what do I need to feed myself? What is the most nutritionally dense food so I can recharge my body? Then it came to me… chicken livers!

Lol… now chicken livers are an acquired taste. People are never on the fence about them. It’s pretty much love or hate. Cut and dry. I love them personally and they are so good for you. I provided a link to show what I mean when I say they are a nutritional powerhouse!!!

http://nutritiondata.self.com/facts/poultry-products/667/2

With that said I didn’t deep fry them this time. Let’s Go!

Ingredients:

1 lb of chicken livers

1 cup of cilantro chopped

1 small container of mushrooms

1/2 red bell pepper sliced

1 onion chopped

juice from 1 lime

3 cloves of garlic chopped

1/2 can of chicken broth

1 teaspoon of cumin

1 tablespoon of soy sauce

1 tablespoon of tumeric

1 tablespoon of grated ginger

steak seasoning

sea salt

2 tablespoons of butter

1 teaspoon of sugar

Rinse off the livers and make sure there is no gall bladder attached to them. It’s a green weird looking thing. If you see it cut it off and surrounding flesh thats appears green. If not it is going to taste horrible. Bile is inside of the gall bladder and tastes VERY bitter!

*FYI: If you have ever had a rough hangover and barfed until there is no end that vile taste is bile.

Season the liver with cumin, soy sauce, ginger, sugar, lime juice, tumeric, garlic and steak seasoning.

On medium heat with butter and a little sea salt, start your vegetables.

Then add the livers and the chicken broth. Stir and let simmer for 20 mins.

Add the cilantro. and stir. Give it about 5 more minutes. Once the livers are soft and can be split with just a spoon. Cut the larger ones in half for smaller bites.

Serve with Rice! Watch the magic of how your body loves all the nutrients. I literally felt revived. Energized!

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Roast Chicken

Now before I begin, keep in mind I have 3 growing boys so one roasted chicken will not cut it period. My boys have bottomless pits for stomachs so luckily H.E.B grocery store has those large chickens about 5-6 dollars a pop. A super good deal. This means leftovers and lunch with for me to pack for work.

Ingredients:

2 whole chickens

rosemary

oregano

juice from 1 large orange

sea salt

steak seasoning

garlic powder

4 cloves of garlic

2 large onions cut in large slices

4 carrots sliced in 1 inch

5 red potatoes sliced in 1 inch cubes

*Use a roasting pan for this recipe.

Preheat oven 450 degrees. Rinse off the chickens with water. Remove any giblets or organ meat stuff inside. I put mine in a Ziplock bag and in the freezer. I’m sure I’ll find some use for it.. a broth or something. Place chicken the roasting pan along with your sliced carrots and potatoes. Now slice your orange in half and squeeze over top chicken. Stuff the remaining half an orange inside each cavity. Stuff one garlic clove and a half an onion in each. The remaining onions sprinkle over the vegetables. The two remaining cloves slice and sprinkle over the chicken. Then season liberally with rosemary, oregano, steak seasoning, sea salt, and garlic powder. Roast covered for 2-2 1/2 hours depending on weight.

I was soooo hungry so I had a lot of meat its literally covering all my rice. 😭

Delicias Meat Market

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Killeen, Texas is a very diverse community due to dum…dum…dum…Fort Hood being next door. Fort Hood is one of the largest and most populous military bases in the world. Thus it took this middle of nowhere town into well something a wee bit better. When I came here in 2004…again I was hating life. There was nothing here. Over time this place has grown and businesses have been catering to all the various tastebuds stuck here. One need that couldn’t be ignored was the starving market for the specialty grocery stores. So now along with a crazy big asian supermarket there is this latin market. Woohoo!

We have arrived at Delicias Meat Market.

Oxtails!!! OMG!!

Seasoned meat section

This is just some of the spices!! I don’t know what I will use them for but I will continue to expand my spice cabinet.

Freshly baked pastries ….

It’s located in downtown Killeen on “Used Car Row”. OMG!!! It carries a variety of spices, specialty fruits, vegetables, fresh pastries and an in-house butcher. There’s a restaurant with VERY affordable meals already made. Pick what you want and it’s just loaded on your plate. The cook gives you a receipt to pay at the front register and take your paid receipt to back her. Done!

I’m not gonna lie I don’t know what some of the stuff is but it looked yummy.

I was kinda hungover from last night so I just needed grease and fat. For lunch, I picked the Fried Tilapia that she literally just pulled out of the grease and rice as a side. I was in and out in 5 minutes.

Total spent was $5.40 …this includes the tax!!!

I later went back after work to grab a surprise for my boys… PASTRIES!! Only 89¢ a pop! Lil Roc gave his stamp of approval.

Worth the trip for sure!

Delicias Meat Market

1001 E. Veteran’s Memorial Blvd, Killeen, TX 76541

254-432-8577

Swai Fish with Tomato Sauce

Ingredients:

Swai Fish:

1 32 oz pack of Swai Fillets

Sea salt

black pepper

garlic powder

1 lemon

1 tablespoon of Mirin

1 tablespoon of olive oil

Tomato Sauce:

1/2 of scallion chopped

4 cloves of garlic chopped

1 can of stewed tomatoes

1 tablespon of Mirin or white wine

1/4 stick of butter

1 teaspoon of cumin

Sea salt and black pepper to taste

1/2 cup of chicken broth

Sauteed Spinach and Mushrooms:

2 bundles of fresh spinach (chop off the stems)

1/4 cup of Mirin

3/4 a small pack of mushrooms

4 cloves of garlic

olive oil

1/2 stick of butter

1/2 cup of chicken broth

sea salt and black pepper to taste

Preheat your oven 350 degrees. Squeeze juice from one lemon in a small cup and mix with olive oil and mirin. Drizzle on top of the fish. Season the top of the fish with the sea salt, garlic powder, and black pepper. Bake for 20 minutes. Then change over the oven to Warm while you are getting the rest of the meal together.

*Use a non-stick pan

Next for the sauce in a small pot combine olive oil, Mirin, and chicken broth. Begin cooking the scallions and garlic. Brown them.

Next add the stewed tomatoes and begin crushing the larger ones up. Let the sauce simmer about 15 mins and stir occasionally. Add cumin, butter and salt and pepper to taste. Stir and once the butter has melted/mixed with the sauce turn down heat to low.

On medium heat, in a large wok saute first the chopped garlic in a little olive oil, Mirin, butter and chicken broth. Let them brown. Then add spinach and chopped mushrooms. Don’t stir it yet. Just let it cook down.

When the spinach gets soft then start stirring the vegetables. Add sea salt and pepper to taste. Make sure the veggies are evenly tossed in the juices to get the flavor distributed. Then allow it to simmer about 5 minutes more. Turn the heat down to low and now you can plate it.

Put a little sauce on a piece of fish or more lol. This is the finished meal.

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Smoked Sockeye Salmon Salad

Ingredients:

1 small pack of smoked sockeye salmon

Lettuce

Tomato

1/2 of Avocado

Capers

Cucumber

Black olives

*Lightly season on top with 👇🏽

Olive oil

Red wine vinegar

Mirin

Sea salt

Black pepper

Garlic powder

And you’re done!

Coconut Curry Chicken

As a single mom I work ALOT. I mean… these bills aren’t going to pay themselves but to me it is still no excuse to not cook for your family. Dinnertime is a time where me and my kids discuss our day. We bond and learn more about each other. Having a healthy open dialogue with my children is very important to me. Also the time and effort I put into making them nutritious and delicious meals is very much appreciated. It is a physical display of my love that I can give almost everyday. However, I am not superwoman and sometimes my energy gets low. For those days, I have a number of quick meals in my mental Rolodex that I can throw together. I just make sure I keep raw materials in my house at all times. One of my staple ingredients in the pantry is coconut milk. Yes… coconut milk. It takes your meal from basic to blazing!! With that said, here’s how I make a super quick…

Coconut Curry Chicken

Ingredients:

2 lbs of chicken breast cut in one inch cubes

1 can of chicken broth

1/2 cup of Mirin

1/2 cup of coconut milk

2 tablespoons of curry powder

1 onion chopped

Juice from 1 lime

4 cloves of garlic chopped

2 tablespoons ginger root chopped

3 carrots sliced

Sea salt and black pepper to taste

Vegetable oil to saute

*For heat add 1 chopped jalapeño or a 1/2 tablespoon of chili paste

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On medium heat begin to saute with vegetable oil all of the chopped vegetables including garlic and ginger in a large wok. Add a little salt, pepper and stir. I typically will start my veggies first to give the carrots enough cooking time to soften. Rocco decided to be a big helper that night and his stir-fry skills are pretty good! Lol. He stirred while I was cutting up the chicken.

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Next take your chicken that you have cut into cubes and add them into the pan with the veggies. Begin tossing them so that the flavors begin crossing. The smell of fresh garlic and ginger “getting into the chicken” is like no other!

Add Mirin, curry powder, chicken broth, and coconut milk. Add more salt and pepper to taste. Squeeze in the fresh lime juice. Stir occasionally. Allow it to simmer 20-25 mins. When the chicken is cooked through it is ready to eat. The reason the cooking time is reduced significantly is because we don’t have potatoes as the starch typically found in curry dishes.

Serve with rice.

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Captain Save-A-Meal

Now I’m a country girl born and raised in Newport News, Virginia. Southern food is one of my favorites but I can’t eat it all the time. I consider me eating it a cheat day basically. A treat! Even a delicacy. I daydream of calorie heavy fried food! Grease! Oil! Salty! Hot sauce! FAT!!! Organ meat!!!

Man…I love my fried giblets, livers, and hearts. Typically make them only for myself and make the kids a different meal just because organ meat is an acquired taste. When I’m super desperate, I’ll stop at Bush’s chicken in a heartbeat to pick some up and kill my southern craving. Last night I wanted to see if I could get the kids to eat them and I came up with a way to disguise them. I learned with kids you can get them to eat just about anything just don’t tell them what it is. Because I swear once they know, there is this immediate wall they throw up where they start judging before they even taste it. I kept them out of the kitchen and told them I was making chicken with a special sauce. I hid the meat in the frig so no heads up. They just went about their lives playing video games and paid me no mind.

“Just the let us know when it’s ready.”

“Cool…”

Welp… no because there was complications with the meal. I’ll get to that later…

Chicken Hearts and Giblets in a Red Pepper Sauce

Ingredients:

Meat:

1 lb of chicken giblets cut in smaller cubes

1 lb of chicken hearts

Seasoning salt, garlic powder and black pepper

2 eggs and flour to batter

vegetable oil to deep fry

Red Bell Pepper Sauce:

3 red bell peppers sliced

1 lime

4 cloves of garlic chopped

1 whole onion chopped

2 serrano peppers chopped

1/2 cup of red wine

1 teaspoon of cumin

2 tablespoons of soy sauce

1/2 cup of chicken broth

sea salt and black pepper to taste

Vegetable Side:

Frozen stir-fry mixed vegetables

sea salt, garlic powder and black pepper to taste

vegetable oil to sautee

1/2 stick of butter

First I sliced the giblets into smaller pieces to make them easier to chew. Put the hearts and giblets in a large bowl and crack the two eggs into the bowl. Mix them around to coat the meat in egg. Then season liberally with the seasoning salt, garlic powder and black pepper. Then toss the meat with flour until well coated. Heat up a medium sauce pan with a lot of vegetable oil. Deep fry the meat until a golden brown color. Make sure to rotate the meat so each side is cooked thoroughly. Using a strainer spoon ladle scoop out the meat and place onto a plate covered with a paper towel to remove excess oil. Then place this meat into a larger wok with chopped scallions and set aside.

Now for the vegetable side. I simply sauteed the frozen mix in a little vegetable oil and season with sea salt, garlic powder, butter and black pepper to taste on medium heat. This takes about 15-20 min and turn down on a low heat to keep warm.

Lastly…. ugh the Red Pepper sauce. The original way to make this sauce was to put all the vegetables, wine and chicken broth into a blender or food processor until it becomes a smooth mixture. What happened last night was both my blender and my food processor STOPPED working. They straight broke on me y’all!!! OMG I was so livid especially after getting this far! I was ready to give up until I remembered I do have a juicer? A juicer!

It had the thickest layer of dust on it. I was scrubbing it down freaking fuming! Like what the heck is this sauce even gonna be at this point? I was like if this doesn’t work. I’m just gonna order a pizza for the kids and what I made so far, eat myself.

I juiced all the vegetables and put the mixture in a bowl. Ugh the dang juicer…

All the juice was collected and poured into a bowl. Then added red wine, cumin, soy sauce, chicken broth, sea salt and pepper to taste. Stir the mixture. It was a thinner consistency as to be expected. But also as an FYI the heat from the serrano peppers was lost. Using a food processor you will be able to get the heat from the peppers. So if you have terrible luck like me you can add some chopped serranos or jalapeños. Lol… say if you are using a juicer. Ugh!

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Next I added just a bit of vegetable oil and the juice into the wok with the meat. Put it on medium heat and stir it up. Let it simmer for around 15 mins.

Now I was very surprised with the outcome. The sauce thickened and coated the meat very nicely! Like wow! I tasted it and it was a winner! The only difference was a thinner less spicy sauce. But it was still very good as the past times I’ve made it. So this is the perfect example of not giving up on a dish. Think outside the box to get it done!

My kids loved it! (it being organ meat and all) and my eldest son’s only issue was…

“You said that this sauce has serrano peppers? My question is where are they?” LOL!

He needs to be a judge on Chopped I swear!

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YOU DO NOT NEED A BREADMACHINE!

Baking bread is like the oldest trick in the book. For some crazy reason in our technology driven age it has become as elusive as finding the Leviathan. Not that one would want to find this deep sea creature cause surviving the meeting has even less odds. Yet here we are with countless epic fail stories and people resorting to buying expensive equipment to do it for them.

As a young child I used to watch my father fail over and over again to make bread. The horror of burnt loaves! Imagine the despair of a super intelligent man who could work on submarines get served defeat time after time from a little ol’ loaf of malformed bread. I even told him why even bother they sell it in the stores. Just go buy it! Welp, after dang near the 25th time the bread finally came out right and it was well okay. Yeah…. just okay. It was nothing amazing or worth my tastebuds to remember. However, I feel I have redeemed our family name in regards to baking. I realized I could not overthink think the process. Remember people been making bread before we had blenders, food processors and that dang Breadmaker!! I believe the trick is allowing the time for the bread to rise and adding a Dutch oven to your kitchen arsenal.

My Italian Herb Garlic Bread

Ingredients:

3 cups of flour

2 teaspoons sea salt

1/2 teaspoon Active Dry Yeast

1 Tablespoon of McCormick® Perfect Pinch® Italian Seasoning

4 cloves of garlic chopped

1 1/2 cup of warm water

**Replacing your Breadmaker Equipment:

5-7 quart Enamel Coated Dutch Oven (I got mine from Walmart)

Mix all the ingredients in a large mixing bowl. It’s gonna stick together but look really stringy and messy. This is okay. You’re not looking for uniformity or a smooth beaten mixture. In fact don’t over mix the dough or the bread wont be as fluffy.

Your final mixed ratchet-looking dough is below. Remember, it will come together less is more.

Cover it with plastic wrap or a damp cloth for at least 8 hours at room temperature. I typically prep this a day before so I can bake for the next nights dinner.

After 8 hours your dough will have risen and will look like this. You will see nice little air pockets!! Super cool!

Preheat your oven 450 degrees. While it is heating up put some flour on a flat surface and powder your hands so the dough doesn’t stick to them. Dig the dough out the bowl and then punch it a few times.

Hee hee…

Ahem, yes… punch it a bit. Then shape it into a nice ball like this.

Cover the dough with the plastic wrap until the oven is heated and ready.

You will put the bread AS IS in the Dutch oven. The dough shouldn’t stick to the enamel so you don’t have to line with oil or whatever. If you are not using a non-stick oven then add olive oil or parchment paper on the bottom of the pot. Bake for 30 minutes COVERED. Then REMOVE the top and put it back in the oven. Mine looked like this after 30 minutes.

***PAY ATTENTION***

Now…this is the final stretch for you. Depending on your oven it may take roughly 7-15 minutes to get that golden color. I set my oven timer on 7 mins initially. Checked it. Nope! 3 mins more. Nope and finally 3 mins again. Yes it’s perfect!

Remove it from the pot on to a cutting board.

Slice it and spread some butter or olive oil. It’s whatever you want to do at this point!

I made pot roast that night so it was super useful at sopping up juices from it! The finished product looks so unbelievably sexy I tell ya. The herbs and garlic really shine through in this recipe! I mean you can really taste them! The crust is crispy and the bread moist and fluffy!! I guarantee your family will love it. I know my boys did!

**Peep Lil Rocs stalker hand**

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