Aug 6, 2019 | Main Course, Philippines, Recipes
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.
(This post has affiliate links)
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)
|
|
|
FILIPINO GARLIC FRIED RICE (SINANGAG)
|
Apr 16, 2019 | Easter, Main Course
Easter morning is always hectic. Between sorting out Easter eggs and aiming to Church, it’s powerful to search out time for a hearty breakfast. Thankfully, I actually have a make-ahead breakfast dish that may provide you with much energy to survive the chaos.
Growing up, we have a tendency to continually create this scrumptious egg casserole as a part of our Church breakfast fundraiser. It absolutely was filled with fragmented sausage and cheese and that i loved it. Well, this can be a a lot of refined version, courtesy of Ezra’s cake.
There are several things i really like concerning breakfast strata. Initial and foremost is that the reality you create it ahead. The maximum amount as i like pancakes and contemporary toast that has time to form them on a busy morning? Not ME. However I will pop a dish within the kitchen appliance and walk away!
Next, it’s therefore filmable. the fundamentals keep the same—bread, eggs and milk. however the remainder, you’ll experiment and build your own favorite combos. For this version, I sauted spinach with garlic and mushrooms then further tomatoes and bacon. to form things even a lot of fascinating, I used jalapeno focaccia because the bread base.
I like spinach; however I wasn’t entirely sold-out on that within the formula. Next time, and there’ll be a next time, I’m aiming to eliminate the spinach and replace it with some artichoke hearts and roast red bell pepper for breakfast strata..
(This post has affiliate links)
Ingredients
5 cups of cubed bread (french bread, sourdough, jalapeno focaccia, etc.)
2 cups grated cheddar cheese
10 eggs
4 cups milk (I used 2%)
3 green onions, sliced
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
Pepper to taste
6-8 slices of cooked bacon, chopped
12 oz bag of baby spinach
2-3 garlic cloves, minced
3-4 plum tomatoes, chopped
8 oz container of sliced mushrooms
Instructions
1. Spray a 9 x 13-inch baking dish with nonstick spray. Place the bread cubes in the dish and top with cheddar cheese. Set aside.
2. In a large bowl, whisk the eggs, milk, green onion, cayenne pepper, mustard, salt and pepper together. Pour mixture over bread cubes.
3. In a medium skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add mushrooms and cook for 2-3 minutes or until softened. Add garlic and saute for another minute. Add washed spinach and 1 tablespoon of water. Cover the skillet and let the spinach wilt, 2-3 minutes.
4. Spoon the spinach mixture, tomatoes and bacon over the the bread cubes. Gently press down with a spoon to make sure everything is moistened.
5. Cover with plastic wrap and chill for up to 24 hours.
6. Heat the oven to 350 degrees. Bake the strata, uncovered, for 60 minutes or until the top is golden brown and doesn’t wiggle when you shake the dish.
7. Cool for 5 minutes before serving.
Mar 19, 2019 | Beef, breakfast, Main Course, Recipes
Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day. We usually order it at one of our favorite coffee shops and they all serve the canned version. Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash? Believe me once you do it’s hard to settle for the canned stuff!
Since St. Patrick’s day was just a couple of days ago I’m sure like me you’re wondering what to do with that left over Corned Beef & Cabbage you had for dinner last Sunday! Well wonder not more! Turn it into Corned Beef Hash and serve it for breakfast or even dinner tonight! I know I will!
Homemade Corned Beef Hash is a great way to use that leftover brisket. It’s easy, it’s fast, and it’s very yummy! So let’s make some hash!
By the way it would be an awesome addition to a Mother’s or Father’s Day Breakfast of Brunch!
Ingredients
Left over Corned Beef Brisket (if you don’t have leftovers then cook a brisket in your crock pot or Instant Pot. Click here for my Instant Pot Corned Beef & Cabbage recipe)
3 – 4 Yukon Gold Potatoes – Peeled, boiled, diced (If you have leftover potatoes from dinner just dice those)
1 Small Onion finely diced
1 Tbs. Minced Garlic
1/2 Tsp. Paprika
1/4 Cup beef broth
Oil for Frying
Directions
Prepare your brisket and potatoes
Heat oil in frying pan
Saute onions until they start to turn translucent
Add garlic and saute until they start to turn brown
Add diced corned beef and potatoes
Sprinkle with paprika and mix well
Spread corned beef mixture evenly in frying pan and smush down with back of your spatula
Pour beef broth over all
Turn down heat and simmer until liquid is mostly gone
Flip corned beef over and smush down again with back of spatula
Cook another 5 minutes or until dry
Serve with hash brown potatoes and fried eggs.
Homemade Corned Beef Hash
|
|
|
Homemade Corned Beef Hash
|
Instructions
Prepare brisket and potatoes
-
Saute onions until they turn translucent
Add garlic and saute until garlic starts to brown
Add diced corned beef and potatoes
Sprinkle with paprika and mix well
Spread corned beef mixture evenly in pan and smush down with back of spatula
Pour broth over all and reduce heat
Cook until liquid is almost gone
Flip corned beef over and smush down again with back of spatula
Cook another 5 minutes or until all liquid is gone
Serve with hash brown potatoes and fried eggs.
Feb 26, 2019 | Appetizers, Recipes, Sides, Snacks
If you look on Pinterest you’ll see that just about all Instant Pot lovers are raving about Instant Pot Hard Boiled Eggs. They talk about how perfect and easy to peel these eggs are and how you’ll never eat hard boiled eggs cooked any other way.
Seriously? Even I can’t work up enough excitement about hard boiled eggs regardless how they’re made. I mean I like hard boiled eggs well enough. I like them for egg salads and deviled eggs mostly. I can’t really thing how else I use them except perhaps for breakfast or snack on some days; and of course for coloring during Easter. But I felt obliged to add my two cents in to this Instant Pot Hard Boiled Egg conversation. So here goes!
Let me begin by saying that intimidating as it had first appeared to be, I love my Instant Pot! An Instant Pot is an electric pot that is like a crockpot on steroids. It does just about everything your regular crockpot can do, it just does it faster because it’s really a pressure cooker. Now this does have it’s benefits like veggies don’t get mushy like they can do in a crockpot because they’ve been cooking for 8 hours, and of course you can make your favorite crockpot recipes in less than an hour.
Now what does this have to do with hard boiled eggs? Well Instant Port Hard Boiled Eggs aren’t really boiled, they’re pressure cooked in just about 7 minutes. Wow right? Well I guess it’s pretty amazing because in 7 minutes you actually do end up with perfectly cooked hard boiled eggs that are very easy to peel. So no frustrating and wasteful egg shells with some of the whites stubbornly stuck on them; no weirdly shaped eggs with sides gouged out because the whites stuck to the shells. In short perfect eggs for coloring and making deviled eggs.
How do you make Instant Pot Hard Boiled Eggs? Easy peasy! Here’s how!
Place trivet onto the bottom of your Instant Pot.
Add 1 cup of water.
Arrange as many eggs as you can on the trivet, I have a model Lux80 and can fit about 16 large eggs.
Lock lid in place making sure valve is in sealing position.
Turn Instant Pot on to Manual and adjust time to 7 Minutes.
When Pot beeps let it depressurize naturally for 5 minutes – watch the timer on the pot.
When it reaches 5 minutes carefully turn valve to venting for quick pressure release.
Prepare a large bowl with ice water.
Once pot is completely depressurized open lid and using tongs or slotted spoon lift eggs out of pot and place in bowl of ice water to stop the cooking process.
Leave eggs in ice bath for 5 minutes then use or store as needed.
You’ll see what I mean when you peel those eggs, the shell seems to literally just fall off! And of course the egg is cooked perfectly too!
Instant Pot Hard Boiled Eggs
|
|
|
Instant Pot Hard Boiled Eggs
|
