Chili Lime Wings

Ingredients:

3 lbs chicken wings

salt

olive oil

chili powder

2 limes

garlic powder

cilantro

black pepper

Preheat oven 400 degrees. In a large bowl toss the wings in olive oil, lime juice and seasonings. Squeeze juice from limes all over the chicken. Then zest the limes. Chop up fresh cilantro and add it in.

To make it pretty I put some lime slices over top. Bake for 35-45 minutes until done.

Turmeric and Honey Facial Peel

Problem: Blackheads, Acne Scars, Slight facial hair, Dry weathered skin

Ingredients:

2 tablespoons gelatin

1 tablespoon turmeric

1 tablespoon honey

2 tablespoons buttermilk

1 teaspoon tea tree oil

Mix ingredients in a microwave safe bowl. Heat for 15 seconds.

Apply quickly to skin. It shouldn’t be too hot. It will begin to harden quickly so get it done especially on those trouble areas.

Ugh an embarrassing pic alert. This is what it looks like on! I let it sit for 20 minutes.

Start from the bottom and peel upwards opposite of hair growth. This ensures you get a mini wax too.

Then I washed my face with an organic chocolate bar soap so I don’t smell like a spice rub. Lol. Lastly moisturize with a night cream.

No filter and no makeup. I also don’t want to hear any scoffing. I’m 37 and I have been actively taking care of my skin since I was 18.

Beef Egg Foo Young

Ingredients:

Egg Patty:

1 lb beef thinly sliced

10 large eggs

1 carrot thinly chopped chopped

1 bundle of green onions chopped

1 yellow onion thinly chopped

1 cup cabbage sliced

2 tablespoons soy sauce

*2 tablespoons Hoisin sauce (this was used to replace oyster sauce)

1 teaspoon of fish sauce

3 cloves garlic chopped

sea salt

black pepper

vegetable oil

Gravy:

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon beef paste

2 tablespoons flour

sea salt

black pepper

2 cups of water

Here’s the fish sauce I used. It contains no shellfish and is made from anchovies. So it’s clean. lol

This was my first time making this and boy I give a lot of respect to those take restaurants. It’s not as easy as it looks.¬†On medium heat, cook the beef in a little vegetable oil. Season with salt and pepper to taste.

Once it is cooked through drain and put in a large mixing bowl. Mix all the egg patty ingredients.

Set the stove on a little lower than medium. Use a 1 cup measuring cup to scoop out the mixture. Fry the side until golden brown in vegetable oil. Flip fry the other side and remove from the heat.

In a sauce pan on medium you will make the gravy. Combine all the gravy ingredients and as it is cooking constantly whisk until it thickens up. Season with salt and pepper to taste.

Serve over rice with gravy.

Beef Chorizo and Egg Skillet

1 12 oz beef chorizo

Eggs

6 cloves garlic chopped

2 red bell peppers sliced

3 tomatoes diced

2 chili peppers medium heat (3 for max heat)

Cilantro

2 tablespoons sea salt

2 tablespoons black pepper

1 tablespoons beef paste

1 cup of water

1 tablespoon brown sugar

1 tablespoon chili powder

2 tablespoons curry powder

1 tablespoon turmeric

1/2 tablespoon cumin

Paprika

Olive oil

On medium heat, saute onions, chili peppers and half of your chopped garlic until onions soft in olive oil.

Add red bell peppers and tomatoes. Pour in water and beef paste. Stir and season with your spices. Let the tomatoes cook down.

Slice the beef chorizo and drop it in. Let it simmer for about 7 minutes. Then remove from heat.

Then crack eggs over top the vegetables in the skillet. You can put as many that will cover the top. Sprinkle a little salt, cilantro, pepper, paprika and the rest of the chopped garlic over top the eggs.

Bake 400 degrees for 15 minutes. Serve with rice and avocado.

Slow Cooker Beef Noodle Soup

Ingredients:

2 lbs of beef chuck roast

3 slices of ginger

2 green onions

1 large yellow onion

2 carrots

1/3 cup red cooking wine

8 cloves

8 cloves garlic chopped

3 star anise

3 bay leaves

1 cinnamon stick

1 teaspoon fennel

3 dried chili peppers

1 Greenhouse tomato quartered

1/3 cup of soy sauce

1 tablespoon sugar

2 tablespoons of beef base

1 teaspoon cumin

1 tablespoon black pepper

2 tablespoons of sea salt

Olive oil

Bok choy

2 packs of udon noodles

Garnish:

Jalapenos and cilantro

Equipment: 7 quart crockpot

**Fyi Walmart has them on sale at the time of this post for $20.

Boil 5 mins to get the muck off. Set it aside.

Slice thin half of the yellow onion. Then saute onion, garlic, ginger, bay leaf, anise, cloves, chili peppers, cumin, fennel, cinnamon, sugar and black pepper in olive oil.

Pour in wine, soy sauce and beef base. Let simmer.

Quarter half of the yellow onion and tomato. The slicing of the vegetables are meant for flavor purposes.

Slice the beef in portions sizes like pictured.

Drop in the spices you already sauteed. Then cover with water.

Cook on high for 8 hours. Add the sea salt and stir.

Boil udon noodles for 8 minutes. Strain them out and rinse with cold water breaking up the noodles. Set aside.

Blanch bok choy for 2 minutes. I cut off the ends and sliced them.

This was my final set up. Then combine your bowl.

Blog at WordPress.com.

Up ↑