Sunday, January 15, 2012

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!

Tuesday, January 10, 2012

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.




Tuesday, January 3, 2012

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.