Showing posts with label easy recipe food. Show all posts
Showing posts with label easy recipe food. Show all posts
Marinated Grilled Shrimp
A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. It is also a big hit with company, and easy to prepare.You can make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!
Ingredients
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Source: Allrecipe
Caribbean Chicken and "Rice"
Ingredients
4 c. riced cauliflower
1/4 c. water
4 skinless, boneless chicken-breast cutlets
2 tsp. olive oil
1/4 c. sweetened cream of coconut
2 tbsp. Hot sauce
2 limes, halved
1 (15-oz.) can black beans, rinsed and drained
Cilantro, chopped, for garnish
1/4 c. water
4 skinless, boneless chicken-breast cutlets
2 tsp. olive oil
1/4 c. sweetened cream of coconut
2 tbsp. Hot sauce
2 limes, halved
1 (15-oz.) can black beans, rinsed and drained
Cilantro, chopped, for garnish
Directions
Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes.
Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes.
Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.
Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes.
Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.
Source: Googhousekeeping
Pork and Shrimp Pancit
INGREDIENTS
1 (6.75 ounce) package rice noodles
5 tablespoons vegetable oil,divided
1 small onion, minced
2 cloves garlic,minced
1/2 teaspoon ground ginger
1 1/2 cups cooked small shrimp, diced
1 1/2 cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
1/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1 green onion, minced
5 tablespoons vegetable oil,divided
1 small onion, minced
2 cloves garlic,minced
1/2 teaspoon ground ginger
1 1/2 cups cooked small shrimp, diced
1 1/2 cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
1/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1 green onion, minced
DIRECTIONS
-Soak the rice noodles in warm water for 20 minutes; drain.
-Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
-Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.
-Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
-Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.
Source: allrecipe
The Classic Pork or Chicken Adobo
If there is a dish that the Philippines is known for it's got to be Adobo. While the word "Adobo" certainly has Spanish origins (the Philippines has been colonized by Spain for nearly 400 years), this particular cooking method and dish is indigenous to the Philippines.
The word "Adobo" means marinade, sauce or seasoning in Spanish. Since the Filipino Adobo requires stewing/braising the meat in Vinegar (like marinating), the term adobo eventually became the household name for the dish or this style of cooking.
The word "Adobo" means marinade, sauce or seasoning in Spanish. Since the Filipino Adobo requires stewing/braising the meat in Vinegar (like marinating), the term adobo eventually became the household name for the dish or this style of cooking.
INGREDIENTS
1 kilo/2.2 lbs of either chicken or pork* cutlets or a combination
1/2 (up to 3/4) cup vinegar
1/3 cup water
1/3 (up to 1/2) cup soy sauce
1/2 Head of Garlic, peeled and crushed
1 1/2 teaspoons, Whole Black Peppercorns or to taste (sometimes I use ground)
2 Bay leaves
1-2 Tablespoons Brown Sugar, or to taste (optional)
*If using pork, either use Pork Belly or Pork shoulder.
DIRECTIONS
If you cannot buy the pre-cut Adobo, then chop the pork into bite-sized pieces. If you are using chicken, you can use bigger pieces (like drumstick, thighs) without the need to chop them into smaller chunks.
Place the meat and the rest of the ingredients in a large pan. Using medium heat, bring to a rolling boil. Lower the heat slightly then cook uncovered for about twenty minutes to half an hour. This is to allow the vinegar to cook. Watch carefully as it boils to ensure that the liquid does not dry up.
Cover and then continue to simmer until the meat is tender about an hour or so. When the meat is already tender, sprinkle the brown sugar and mix thoroughly. It will just add a little bit of sweetness to the adobo and will also give that delicious caramelized look. You can eat the adobo at this point or wait one day for even better flavor.
If you want extra flavor and prefer the dry adobo, take out the meat and fry them quickly in a little oil. Use the remaining sauce to pour on your rice, if you like. Enjoy!
Cover and then continue to simmer until the meat is tender about an hour or so. When the meat is already tender, sprinkle the brown sugar and mix thoroughly. It will just add a little bit of sweetness to the adobo and will also give that delicious caramelized look. You can eat the adobo at this point or wait one day for even better flavor.
If you want extra flavor and prefer the dry adobo, take out the meat and fry them quickly in a little oil. Use the remaining sauce to pour on your rice, if you like. Enjoy!
Source: manilaspoon
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