BEER-BOILED SHRIMP & CORN

BEER-BOILED SHRIMP & CORN

I live in a farming county. Corn is one in every of our biggest crops and that we much continue to exist the things whereas it’s in season. Nothing beats sweet corn, consumed right off the cob, all buttered and salt-cured up. I thirstily foresee to our native season – however we’ve got months to travel. I only in the near past learned that delicious corn is on the market at this point of the year. Lucky for United States all, Florida’s high season for corn is Apr – right now! It’s in season & in your stores manufacture section today!

I found a gold mine of recipes whereas browsing the Sunshine Sweet Corn web site – such a big amount of that I’d like to build. One stuck out – one in every of those recipes that you simply understand you would like to own in real time. Nothing says sensible summer time ingestion than a Shrimp & Corn boil. Simplicity is vital here. Throw everything in an exceedingly pot and boil it to the letter – however simple is that!? This instruction is super versatile also. Don’t do brewage – then don’t add it. Can’t stand cabbage – then skip it. Love corn and shrimp – then add a lot of – I did.

I love previous Bay food seasoning – however seriously – don’t get serious bimanual with it. An excessive amount of it’ll ruin an honest issue.Serve with your favorite seafood seasoning – if people want more of a kick then they can add a little more to taste.

I couldn’t make this stuff last! It disappeared quick – everyone wanted seconds…and thirds!

 

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Ingredients
6 cups water
1 bottle 12 ounces ale or beer – I used a lemon shandy (water may be substituted)
1 onion cut in 8 wedges
2 tablespoons Old Bay or preferred ground seafood seasoning blend
4 small thin-skinned not baking potatoes, quartered (about 1-1/4 pounds) – I used reds
4 ears Sunshine Sweet corn husked and cut in 2-inch pieces
1/2 small cabbage cut in 4 wedges
1 – 2 pound unpeeled large shrimp
Instructions
1. In a large stockpot, combine water, beer, onion and seafood seasoning. Stir, separating onion pieces and bring to a boil.
2. Add potatoes; cover and boil until barely tender, about 10 minutes.
3. Stir in corn and cabbage cook about 5 minutes.
4. Add shrimp and cook until shrimp turns pink, about 5 minutes.
5. Serve, with a spoonful of stock & enjoy!

 

 

 

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Mechadong Baka (Filipino Beef Mechado)

Mechadong Baka (Filipino Beef Mechado)

Mechadong Baka (Filipino Beef Mechado) may be a lemony Filipino beef tomato stew with potatoes, carrots, and onions. Historically, the stew was created exploitation low cost and lean cuts of meat that had little or no fat/marbling. to assist add flavor, associate incision was created into every bit of meat and a strip of pork fat was inserted, as delineated at Kawaling Pinoy. This system is what gave the stew its name- Mecha that means wick for the strip of pork fat protruding of the meat sort of a candle. I served the Mechado over a bed of steamed rice; however Chad additionally likes it with Pandesal (Filipino Rolls).

While rummaging through recipes, I found varied amounts of condiment. Begin with 2 tablespoons and rise to four tablespoons supported style.

The instruction is well doubled to serve a lot of folks or create enough for leftovers. like several stews, the flavour is even higher future day.

Calamansi (Kalamansi, Calamondin Orange, Golden Lime, and Chinese Orange) may be a form of citrus native to geographic area. It’s a cross between the Mandarin Orange and Kumquat. The fruit has associate orange bitter flesh and a skinny, sweet rind that starts inexperienced, however turns orange because it ripens. The rind is commonly consumed with the flesh to supply a sweet bitter flavor. it’s normally found in Filipino Beef Mechado change of state, from garnishes to condiments. The fruit are often found within the manufacture department or the juice frozen in some markets that includes Filipino ingredients. If you’re unable to find it, substitute with lemon (I have seen mixtures career for one half fruit juice to three elements lemon juice), lime, or Meyer lemon.

 

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Ingredients
2 tablespoons vegetable oil
1 medium onion
3 cloves garlic crushed
1 pound stew beef (chuck, round), cut into 1 1/2 inch pieces
1 cup water
1/2 cup tomato sauce
3 tablespoons calamansi or lemon juice
2-4 tablespoons soy sauce
2 bay leaves
1 large potato peeled and cut into 1 inch pieces
1 carrot peeled and cut into 1 inch pieces
Salt and pepper to taste
Steamed rice for serving
Instructions
1. In a large pot, drizzle the oil over medium heat. Once hot, add the onions and cook, stirring occasionally, until softened. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the beef and cook, stirring occasionally, until browned on all sides.
2. Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours.
3. Add the potato and carrot. Continue to cook until the vegetables are tender. Season with salt and pepper to taste.
4. Serve hot with steamed rice.
Mechadong Baka (Filipino Beef Mechado)
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Southwestern Veggie Wraps

Southwestern Veggie Wraps

You want to know what I really love? Practically effortless meals. At least once a week, I make a big batch of my smoky black beans and cumin roasted sweet potatoes. We have a tendency to eat them along in tacos one night so I save the remainder for quick lunches for successive few days. Some weeks past I discovered a direction from Everyday Food for Southwestern Chicken Wraps and that I directly thought that I ought to place this week’s leftovers to figure and create my family Southwestern green goods Wraps.

I substituted the chopped chicken within the original direction for cooked sweet potato rounds and that I swapped out the cream unfold for dip, creating these wraps vegetarian too. The most effective issue concerning this direction is that it’s versatile! Baked curd, grilled portabella strips, or fajita veggies would additionally create delicious additions to those wraps.

The batch of cooked sweet potatoes and black beans makes merely enough for this wrap direction, however if you double them, you’ll be able to get another meal or 2 out of them. Leftover hot cakes are often baked into tortilla bowls–fill them with a taco dish made up of the leftover spinach, tomatoes, sweet potatoes, and black beans. You’ll be able to additionally toss the sweet potatoes and black beans with quinoa, millet, or rice and a spicy French dressing for a protein-packed work lunch Veggie Wraps.

 

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Ingredients
Smoky Black Beans
1 (15-ounce) can black beans
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup water
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
Cumin Roasted Sweet Potato Rounds
1 large sweet potato (about 1 pound), peeled and sliced into 1/4-inch thick rounds
1 tablespoon olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Wraps
1 cup prepared guacamole (homemade or store-bought)
4 large tortillas
3 cups baby spinach
Cumin Roasted Sweet Potato Rounds
Smoky Black Beans
1 large tomato, thinly sliced
1 small red onion, thinly sliced
Instructions
1. Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don’t rinse them though!) and set aside.
To prepare the sweet potatoes:
1. Preheat the oven to 425°F.
2. In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
3. Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
To assemble the wraps:
1. Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each. To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.
Southwestern Veggie Wraps
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FILIPINO GARLIC FRIED RICE (SINANGAG)

FILIPINO GARLIC FRIED RICE (SINANGAG)

Sinangag, or Garlic Chinese fried rice, could be a fashionable Filipino breakfast, typically served with a dish on high and a drizzle of vinegar sauce. Don’t have a abdomen for rice and garlic within the morning? No problem! This dish is additionally wonderful for lunch or as a facet for dinner.

I have few Asian recipes that are pretty pitiful for a blogger United Nations agency claims to share “the better of the most effective from round the world”. However, you’ll be happy to understand that I arrange on remedying that from currently on, beginning nowadays with this Filipino classic! So even supposing I classified this instruction during this blog’s breakfast assortment, I see it additional as a dish. I generally add some types of macromolecule, like diced chicken or cut, and it works as a full meal!

If you’re a breakfast of champions sort of girl/guy and love rice within the morning, then by all suggests that, relish your early garlic cooked rice! Simply check that to brush your teeth once or that job meeting is going to be terribly fascinating as no one can want to get about to you. ? I am captivated with their individual single-serve cups. Seriously, it doesn’t get from now on convenient than that! However wonderful it’s that you just get to customize this instruction and build some for one? (Although you ought to positively build a minimum of some for two, as a result of I guarantee you won’t resist going for seconds or thirds!)

The cups cook in exactly sixty seconds and area unit nice if you wish a transportable meal or snack. No additional blaming being busy for your habit of meal skipping! If something, you get to cook a garlic Filipino fried rice your Minute Rice Single Serve Cup, combine in your favorite ingredients and eat straight from the cup.

 

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INGREDIENTS

8 cloves garlic, peeled and minced
4 cups Minute Rice Single Serve Cups, cooked according to instructions
1/3 cup vegetable oil, divided
Salt and freshly ground pepper, to taste
1 scallion, thinly sliced, for garnish
4 eggs
VINEGAR SAUCE:
1/3 cup vinegar
1/4 teaspoon crushed red chile flakes
1 cloves of garlic
Salt and freshly ground pepper, to taste

INSTRUCTIONS

1. Heat 1/4 cup of oil in a large skillet, over medium high heat. Add the garlic and cook until fragrant and golden, about 1 minutes. Remove a little bit of the garlic (1 tablespoon) and reserve.
2. Add the cooked rice and cook for about 5 to 8 minutes, breaking up any large clumps, until rice is getting crispy in some places. Season with salt and pepper and transfer to a serving dish or individual plates.
3. In that same skillet, heat the remaining oil over medium high heat. Swirl the pan to evenly coat the surface. The pan is ready when the oil becomes shimmery and very loose. Crack each egg into a measuring cup and gently tip it into the skillet. You can crack the eggs directly into the skillet if you prefer. Cook the eggs until the whites are set and the yolks are done to your liking. Season with salt and pepper.
4. Place the eggs on top of the rice, garnish with the reserved garlic and sliced scallion and serve immediately, with the vinegar sauce on the side.

FILIPINO GARLIC FRIED RICE (SINANGAG)
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Deep Fried Oreos

Deep Fried Oreos

fried oreosOreos!  I think just about everyone loves Oreos, those chocolate cookies with the creamy filled centers.  Of course everyone has their own preference when it comes to eating those yummy cookies.  Do you bite into the whole sandwich or do you twist one side off and eat the creamy filling first?  Personally I’m the bite the sandwich kind of gal!  Now as much as we love oreos we also love funnel cake, that oily sweet crunchy treat you find at fairs, carnivals, and theme parks.  Well have you ever had Deep Fried Oreos?

The only way I can describe Deep Fried Oreos is to say they’re a marriage of Oreo cookies and funnel cake.  Yes it’s a battered and fried treat that has recently been added to the fried treats found at the state fairs and carnivals across the country.  But it’s so easy to make at home so you don’t have to wait until the fair comes to town!

All you need is pancake batter, eggs, milk, oil, and of course the oreos.  It’s so easy you can make a batch of about 2 dozen in less than an hour.  I fry mine in coconut oil instead of vegetable oil, the coconut oil gives it that little bitty taste of coconut, yummy!  But you can fry it in any oil you normally use.  So with out further delay here’s the recipe.  Hope you love these treats as much as we do!

Deep Fried Oreos

Ingredients:

1 Egg

1 Cup Milk

1 1/2 cups Bisquick mix

1 Tsp. Vanilla

24 Oreos

About 2″ oil for deep frying

Powdered Sugar

Directions:

Beat Eggs and milk together in a small bowl.

Mix in Bisquick until the batter is smooth not lumpy.

Stir in Vanilla

Heat oil over medium high heat.

Dip each oreo in dough and drop into hot oil.

Fry until golden brown.

Drain fried oreos on paper towel

Dust with powdered sugar and serve.

Some folks like them hot, they’re crunchier when served hot.  But others like them cooled.  I’m not sure how well they keep as we never have any left over that needs storing!

fried oreos

Palitaw

Palitaw

My motivation for creating palitaw at home was because of how this certain lady vendor made me realize just how much I missed these. There used to be an ate who would pass by our office with her basket of mixed Filipino snacks every afternoon, and in that big basket would be some palitaw.

The first time I bought some from her I want to be reminded of what quantity I used to crave these as a child. It happen the instant I bit into the limited chewy rounds! However sooner or later the Ate stopped mercantilism snacks and spending by our workplace altogether, therefore i made a decision to merely act and create some palitaw on my very own. I ne’er expected it to be therefore easy!

There square measure totally different versions of this viscous rice treat out there, however this palitaw instruction creates dumplings that square measure firm to the bite however chewy. Other versions tend to be soft and wet, and if you like that I’d counsel flattening the dough quite bit a lot of, being careful to not flip it into one thing too fragile. It’d be exhausting to cook them while not accidentally tearing them apart if they’re too skinny.

Any approach you create it, don’t forget to pile on the tasty sesame-sugar and coconut! The toppings square measure liable for creating these extremely habit-forming finally, since on its own the dumplings don’t extremely have flavour. It’s a mix of chewiness and associate earthy sweetness from the coconut, cooked benny, and sugar that create these a favorite in my book. 🙂

 

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INGREDIENTS

2 cups glutinous rice flour
1 cup water
1-½ cups grated coconut
½ cup sugar
2 tablespoons sesame seeds, toasted

INSTRUCTIONS

1. In a large mixing bowl, knead the rice flour and water to make a smooth dough. Once it holds together and separates cleanly from the bowl, the dough is ready.

2. With floured hands, pinch off about 1-1/2 tablespoons of dough and roll into a ball. Flatten into a patty, about 2 to 3 inches in diameter and about 1/4 inch thick. Set aside on a dry plate. Repeat with the rest of the dough.

3. Place grated coconut in a small bowl. In a separate small bowl, mix sugar and toasted sesame seeds.

4. In a pot, bring 2 quarts of water to a boil. Once ready, drop the dumplings into the boiling water two to three pieces at a time to prevent them from sticking with each other. Do not crowd the pot.

5. Boil the dumplings until they puff, turn just a little translucent, and float to the top, about 1 to 3 minutes. Scoop them out and drain. Repeat until all dumplings are done.

6. Roll the cooked dumplings in the coconut, then sprinkle generously with the prepared sugar-toasted sesame seeds mixture. Enjoy warm or at room temperature.

 

Palitaw
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