Chinese Ketchup Shrimp

Chinese Ketchup Shrimp

Prep Time: 15 min     Cook Time: 10 min      Ready In: 25 min

Serving Size: 6

INGREDIENTS

2 Tsp Sugar

1/2 Cup Chicken Broth

1/2 Tsp Sesame Oil

1 Tsp Rice Vinegar

3 Tbs Ketchup

2 Tsp Cornstarch

1 Pound Jumbo Raw Shrimp Deveined

2 Tbs Vegetable Oil

1 Tsp Grated Ginger

1 Clove Grated Garlic

DIRECTIONS

If the shrimp is frozen, defrost the shrimp first. Pat the shrimp dry with paper towel.

Bring a medium fry pan to medium high heat. Add in oil and sear the shrimps about 30 seconds on each side and place the shrimp into a bowl and set aside.

Return pan to stove and add in remainder ingredients. Bring the sauce mixture to a boil and turn down to medium heat for the sauce to thicken up a bit. Cook sauce for 3 minutes and add the shrimp back into the pan.

Let simmer for an additional minute until the shrimp are cooked through and the sauce is just thick enough to stick to the shrimp.

This is an excellent dish to serve with a bed of rice!

Baked Potato

Baked Potato

Prep Time: 10 min    Cook Time: 120 min

Serving Size: 2

INGREDIENT

2 Large Russets Potato  (Choose potato that has a even brown skin tone)

2 Tsp Salt

4 Tbs Vegetable Oil

1/2 Cup Sour Cream

2 Stalk Green Onion

1/4 Cup Cheddar

2 Tbs Butter

2 Tsp Crispy Bacon Bits

DIRECTION

Preheat oven to 350 degrees. Scrub the potato, make sure there are no dirt on the skin.

With a fork, pierce the potato for about 8 times each all around the potato. (If you do not pick the potato, it may explode in your oven)

Dry potato and drizzle on vegetable oil and sprinkle potato with salt.

Place potato onto a pan and bake in the middle rack of the oven for 120 minutes.

This will give you a crispy skin and flaky middle, the perfect texture of a bake potato.

Take out potato from the oven and place onto a serving plate.

Take a knife and make two cuts to the potato, making a cross shape indent to the potato.

Spread 1 Tbs of butter onto the inside of the potato. Place cheddar into the middle of the potato, put a scoop of sour cream of top. Sprinkle with some bacon bits and green onions.

Thai Noodle with Cashews

Thai Noodle with Cashews
Prep Time: 15 min    Cook Time: 10 min    Ready In: 25 min
Serving Size: 8



INGREDIENTS

1 Pkg Egg Noodles
1/4 Red Onion
1 Thai Chili
1 Lime
1 Tbs Soy Sauce
1 Tbs Sesame Oil
4 Tbs Fish Sauce
4 Tbs Olive oil
1 Handful of Cilantro

1 1/2 Cup Cashew
4 Tbs Sesame Seeds
4 Tbs Honey



DIRECTIONS

In a blender, blend all ingredients together except cashews, sesame seeds and honey.

Pour smooth mixture into a bowl.

Cook egg noodle as per directions given on the package.




Mix the sauce and cooked noodle together.

Toast the cashew on a pan on medium heat.

Add in sesame seeds and honey and toss until everything is toasted.

Sprinkle the nut mix onto the noodle.

Roasted Bar Nuts

Roasted Bar Nuts
Prep Time: 5 min      Cook Time: 7 min    Ready In: 12 min
Serving Size: 5 Cups


INGREDENTS

5 Cups of Mix Nuts
1/2 Cup Brown Sugar
1/4 Cup Praprika
2 Tbs Roasemary
1 1/2 Tbs Butter (Room Tempature)



DIRECTIONS

Preheat oven to 375 degrees. Place nuts onto a lined sheet pan.
Toast nuts for 5-7 mintues or until the oil starts to seep out from the nuts.

Place the hot nuts into a large bowl, mix in butter and toss. The heat of the nuts will melt the butter.
Add in brown sugar, praprika, roasemary and toss until well mixed.

Place nuts back onto the baking sheet to let cool.

Cucumber Noodle Salad

Cucumber Noodle Salad
Prep Time: 5 min    Cook Time: 0 min    Ready In: 5 min
Serving Size: 2


INGREDIENTS

1 Long English Cucumber
2 Tbs Olive Oil
1 Tbs Sesame Oil
1 Tsp Grated Ginger
1 Zest Lime
1 Juice of Lime
1 Tsp Chili Flakes
1 Tbs Soy Sauce
1 Tsp Rice Wine Vinegar
3 Springs of Parsley 


DIRECTIONS

In a small bowl, combine all of the ingredients except for cucumber and mix well.

Use a peeler to peel the cucumber to form a noodle like shape. Stop peeling the cucumber when you have reached to the seeded part. Discard the seeded part of the cucumber.

Place the cucumber noodles onto a serving plate and pour the salad dressing over and serve!

Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)
Prep Time: 20 min     Cook Time: 20 min     Ready In: 40 min
Serving Size: 8


INGREDIENTS

2 Bags of Ready to eat spinach
2 Tbs Pine Nuts
1 1/2 Cup Feta
1 Cup White Grated Cheddar
Sprinkle of Paprika
Sprinkle of Nutmeg
Sprinkle of Salt
Oil Spray
1 Tsp Oil
5 Eggs
16 Sheets of Phyllo
1 Tsp Rosemary


DIRECTIONS

Preheat oven to 350 degrees.
In a medium oven safe pan, brown pine nuts for about 1 minute. Set pin nuts aside. In the same pan, cook the spinach for about 2 minutes or until the greens are wilted with 1 Tsp oil.  Set spinach aside and try to drain all the liquid out of the spinach.

In a large bowl, mix together 5 eggs, crumble feta, cheddar and pine nuts.


On a large surface, place a sheet of parchment paper for working area.  Grease parchment paper and make a big square with 4 phyllo sheets. Make sure the edges of the phyllo sheets are overlapping by at least 2 inches. Spry on some oil , sprinkle salt, nutmeg and paprika onto the top of the phyllo. Layer on the remaining phyllo sheets and seasonings.

Make sure the phyllo square is bigger than the pan, about 1.5 times larger.

Drape the big phyllo sheet along with parchment paper onto of the pan. Place in the egg mix and cover the top of the drape. With the extra phyllo that is hanging over the pan edges, fold it back into the middle of the pie to cover the the top of the egg mix.


Bring the pan to medium high on the stove stop and cook for 5 minutes. Place pan into the oven for 15-20 minutes or until the phyllo sheets are browned.

Let pie rest for 5 minutes and serve!

Pork Souvlaki

Pork Souvlaki
Prep Time: 1 Day      Cook Time: 9 min      Ready In: 1 Day
Serving Size: 20


So I made souvlaki and I have forgot to take a photo during and after the process. Thankfully I have one picture of the last souvlaki!


INGREDIENTS

3 Lb Pork Tenderloin Cubed (1")
1 Cup Olive Oil
4 Cloves Garlic
3 Tbs Dry Oregano
2 Zest of Lemon
3 Juice of Lemon
2 Tbs Salt
2 Tbs Ground Black Pepper
1/4 Cup Onion Powder
20 Bamboo Skewers (Soak in water overnight)


DIRECTIONS

Soak bamboo sticks with water in a big bowl or a pan.
Put all other ingredients into an extra large zip log bag and mix well. Place into fridge and let sit overnight.

Take out the pork cubes and place onto skewers, discard the marinade.
Preheat the grill to medium-high and cook the pork for 7-9 minutes and serve.