This great delicious drunken mussel recipe is quick to make and everyone will just fall in love with your dish. That’s if they like mussels, for my wife will not eat them nor even look at them. Oh well more for me.
I like to use fresh mussels but you can use frozen if you like. If you use fresh, make sure that if they have an open shell or they do not open when cooked then discard them for they are bad.
Either way, they are awesome, let me know how yours turned out.
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Ingredients
2 lbs. - Mussels, cleaned and de-bearded
2 tbsp. - butter
4 cloves - Garlic minced
1/2 to 1 tsp. - Hot red pepper flakes, or to taste
1 med. - lemon, zested
2 cups - White wine
1/2 med. - Lemon juice
Toppings
1/4 cup - chopped fresh parsley
2 lemon wedges for garnish
2 slices bread, toasted
For more information, please see the video.
Note: After the cooking, please discard the mussels that did not open up during the cooking process.
Sweet Potato With Curry Ketchup Dip Recipe
When I am on a diet, I need something to keep me going, and at least something I can call “comfort food”. So as for fries, that means that I have to bake it and for me, the best fries I like coming hot out of the oven are sweet potato fries.
I added just a bit of olive oil to the fries to lightly oil them so they can cook better and give some taste. Now I like to use the water soaking method to remove some of the starches, as for adding cornstarch to the fries before the baking I do not use this method. I tried both ways and I can really say for me there’s no difference in how you prepare it. But, saying this you can use cornstarch if you prefer it.
Make sure you keep an eye on the fries while baking. If the temperature is too high then they will be cooked on the outside and raw on the inside, but if it is too low then the fries will be dried out a soggy.
Let me know how yours turned out and did you do anything different to the recipe.
Ingredients
2 lbs. - Sweet potatoes ( peeled and cut into 1/2-inch thick strips)
1 to 2 tbsp. - Olive oil
1/2 tsp. - Salt
1 tsp. - Paprika
Curry Dip
1 tsp. - Curry powder
1 tbsp. - Olive oil
1/3 cup - Ketchup (more to taste)
1/4 cup - Mayonnaise (Low fat) (More to taste)
Options
1/2 tsp. - Sugar
Cayenne pepper to taste
Chile powder to taste
Toppings
Green onions (chopped)
Parsley (chopped)
For more information, please see the video.
Friday, November 27, 2020
Potato Omelette - Only 3 Main Ingredients
I just love potatoes like most people and I cannot get enough of them. So when it comes to potato omelets or pancakes, you can count me in.
I like this recipe because it is a real crowd pleaser and I get great compliments on it. It goes perfectly with almost anything from breakfast, a side dish a just a complete meal by itself.
Remember when cooking this omelet, keep the heat on med heat so it will cook through the potatoes and it will give it enough time for it to cook through and through. If the heat is too high then it could burn or it will be cooked on the outside but raw on the inside. As it is going, please give it a peak under the omelet an is how it is doing, and make adjustments to the heat.
Here we go, a simple Italian dish that is so good and full of taste to satisfy anyone's hunger. When it comes to a pasta bake "I am in" all the way.
Now I like pasta recipes that are not to completed and can be made very fast with some simple ingredients. I have made a lot of pasta dishes but this one stands out because of the intense flavor because of the cheddar cheese along with the strong taste of anchovies. Of course, it gets better when we add the cream of the cream, the sun-dried tomato, just blending into it with basil.
Let me know how you liked this dish and did you make any changes.
Start with the best ingredients that you can find, in this way you will get the best outcome for this dish.
It looks like there is a lot of work here but trust me it is really an easy dish to make and serve. I served this with the penne pasta but you can really use any type of pasta you want.
As for the broccoli make sure you cut the florets into bite-size pieces and remember to remove the stems for it will give this dish a bitter taste. The leftover stems can be used to make some veggie stock.
Keep an eye on your rue (butter, flour, and milk). You can always control it by adding more butter and flour to get it to thicken up. Now when adding milk, this is your choice how much you add, some like their sauce thicker and some like it more watery. Add the milk slowly until you get it the way you like but remember it will thicken up real fast as it heats up.
Rinse and drain these ingredients very well for the oil and vinegar can be overwhelming to your pasta dish. The anchovies are an option to this dish but do not worry about the fishy taste for it will give out an awesome accent to the dish without overpowering it. So go ahead and live life to the fullest, add more anchovies.
Add as much salmon as you would like, for it will always turn out great. Make sure the salmon is pre-cooked and skinless. I just use my fingers to tear the fish apart and add it to the bottom of the dish.
Now add everything together into the oiled dish and top it off with shredded cheddar cheese. Into a pre-heated oven set to 190 degrees celsius or 300 Fahrenheit. for around 30 minutes or until the cheese has melted and the dish is bubbling.
Go ahead and enjoy serving this dish to your family and friends, a real party favorite.
Ok, ok I hear you this time, you want to enjoy a nice BBQ with some sort of spareribs. I know that this is one of American's favorite outdoor foods. The problem is that not everyone has an outdoor grill or they just live in an apartment with no BBQ facilities.
Never fret, for here it is and I can boldly say that it is just as good with all the bells and whistles.
The secret is by using a slow cooker to bring the ribs to the state of "bone falling off the meat". With this method, the ribs come out exactly as if you went to specialty BBQ house and it is all done indoors.
The ribs will be tender soft, falling right off the bone with a BBQ sauce that is out of this world.
Use spare ribs or baby back ribs, either one will turn out awesome.
Here I am using about 4 lbs of spareribs but these measurements will allow you to go up to 6 lbs.
One of the best was to get your ribs coming out as "bone falling off the meat" is to use a slow-cooker.
Now, you can use the oven but if you do not do it exactly right then it will turn out too dry. I always keep the slow-cooker at the lowest setting and let it go for about 8 to 10 hrs.
Pour about half of your sauce over the oiled ribs, make sure to move the ribs around to get an even coat of sauce everywhere.
Now just set the temperature to low and forget it until it is done.
When the ribs come out of the slow-cooker, then transfer them to an open rack, place them about 10 inches below your oven grill. Set the temperature to about 200 degrees for about 15 to 20 mins.
Remove the ribs and give them another good basting with the sauce. Repeat this once again but this time return it back to the oven grill for about 8 to 10 mins.
Well, here it is. Perfect soft, moist with a bone falling off the meat, with a nice thick sauce.
Never tell your guest how you made this indoors for they will never believe you.
I have to say that this recipe is really one of my favorites, also my friends and family are always asking for it. The sauteed chicken combined with the mushrooms in an ultra smoothed sauce just makes this dish, perfect.
When I have a large gathering or family get-together, I usually put this in a large warming pan and just sit back and watch it all desire. Just make sure that you make enough for it will go fast.
Let me know, how yours turned out and did you make any changes.
Plantain Banana Chips With Zesty Avocado Sauce Recipe
I just love plantain and even better when it is chips with a nice dipping sauce. I remember when I was in the Caribbeans and they served this type of chips. I just could not get enough of them. What I liked was it was served in two different ways and I could not decide which one I liked better, so I had both.
Make this dish and serve it up at your party or get together and see how fast it goes. The crispness of the chips plus the tangy sauce just makes this one awesome dish. It never let me down and I am always asked to make more and to give out the recipe.
Green bananas or plantain come in anywhere from bright green, pale yellow or even a brownish color. It does not really what shade you use, for it is all good. But, the riper it is the sweeter it becomes.
When making the avocado sauce, remember to let the blender go at high speed for a couple of minutes to get it well liquefied.
Now is the time to add more hot peppers or lime juice. Make it your way.
To make the chips as thin as possible, just lean the cutting knife on your finger and press down on the plantain as you are slicing it. It will take some practice, but you will soon get the hang of it.
On the thicker pieces, keep them about at least 3/4 of an inch thick. This will make them more crispy on the outside and tender on the inside.
When you see that the chips turn a dark golden color, then you know it is ready.
Now you may want it a little on the soft side, so that would be ready when it turns a light yellow or a darker brownish when you want them really crispy. This depends on you and how you would like them made.
On the thicker slices, keep them oily for in this way it makes it easier to press them down without having them stick to the ladle and/or to the board.
Now, go ahead and show off your plate of an awesome treat. Remember to make plenty, for they will disappear very fast.
Well, I finally gave in and listened to all the requests for this simple recipe. I did not make a video for this Poutine recipe because I was thinking that it is just too simple to make.
When my Friends came over and wanted a quick snack, this was always the best thing. Now here it is, the easiest recipe I have on the net, but is it good, No, it's awesome and out of this world.
Let me know how yours turned out. ***************************************************************************************************
Recipe; A few large potatoes for making fries.
Instant meat or chicken gravy mix.
Your favorite cheese
Salt to taste. For more information, please see video below; ***************************************************************************************************
Now, as for the fries. Not all potatoes are good for making good firm fries. So, one option is to ask you local Supermarket which is the best ones to buy.
In the last case you can buy them ready to fry, just open the bag and add them to hot oil.
Check the video below on " How to make the best Fries", you just might surprise yourself.
Now, go ahead without guilt and get you favorite instant gravy mix. There are so many kinds, that means that you can have a different taste every time you make it.
Just remember to follow the instructions on the package.
Make sure you keep on stirring the gravy and keep an eye on it because as it begins to thicken, it can burn very easy. It can burn very fast, starting from the bottom where you will not notice it right away.
Go ahead and add your favorite cheese, it does not matter really what type you use, just as long as it keeps you happy.
Just make sure that is a hard cheese that has a good melting point.
After I grill the cheese on the top grill of the oven, I add the gravy very hot to the cheese.
I lake to use metal plates because it keeps the fries stay hotter longer.
I always like finger foods that are spicy and just pop into
your mouth with just one bite and explode with full flavor into a great tasting
treat. I just love to make this ahead of
time, I make many just a few days before a Party or a Gathering to freeze ahead
of time. They really freeze easy and for some reason they even taste better
when you do this, for they marinate and all the flavor comes together. So when your event
has started, just throw them in a hot oven and in about 20 to 25 mins. you have
a delicious fast treat for your guests.
This can be served with almost any side dish, but on its own
it’s still awesome. The only problem I have with these Spicy Mini Meatballs is
that they disappear really fast and no matter how much I make, there all gone.
Please let me know how yours turned out and how your family
or friends like them.
1/4 Cup - Butter
1 Tsp. - Tomato paste
1 Tbsp. - Olive oil
1/4 Cup - Ketchup
1/4 Cup - brown sugar
1/4 Cup - Water
3 Tbsp. - Vinegar
1/2 to 1 Tbsp. - Paprika
1/2 to 1 Tsp. - Cayenne pepper or chili
1/3 Juice of a lemon
Alternative;
Baking - On a rack or oiled tray in a hot 180 degrees (350 F.) oven for about 25 to 30 mins.
I like to make this recipe by using a med. ground beef because of it's fat content, for in this way you get a more juicy and flavorful taste. Now if you want it more lean then just go with the leaner one if you are counting calories.
Make sure that your onions are minced as fine as possible because it will hold everything better when you roll them into small balls.
Add your fresh bread crumbs as per the recipe, but depending on the moisture content of the mixture, you could find that the balls are to wet and do not roll so easy and fall apart.
Just add more bread crumbs, but just a little bit at a time until you get it just right. Grab a bit of meat and just squeeze it in your fingers and see how well it holds together. If it still is to lose then add some more crumbs.
Use a teaspoon to scoop up the mixture to get it to the right size, or if you want them bigger the you can use a tablespoon.
To roll them I use only one hand because when I make a lot for one of my Gatherings, I roll one in each hand to make them faster. I would first start rolling with both hands at first with your palms. If you find that the mixture is a bit sticky, the add some cooking oil to your hands. Remember practice makes perfect".
One good idea is when your mini meatballs are done and cooled off, cover them and let them sit in the fridge overnight to marinate. Then just reheat.
To freeze them, add them separately on a tray and freeze them until solid. When solid just toss them into a bag and store away into the freezer, By doing it in this way you will not get a Hugh clump of meat that would turnout to be a disaster.
Aww the famous Korean chicken wings with that awesome sweet candy like sauce with a great taste of sesame seeds and roasted peanut. I have to say that this Korean dish is one of my favorites and I hope that you try it and see what I mean.
Now please do not say that you cannot have a some of these great wings, for if you read my article on “Can I Eat Fattening Food Or Fast Foods In Order To Lose Weight? “ , so go ahead and enjoy it. I have to say that I have lost the weight and have been eating and enjoying my wings now for over a year and I still have managed to keep it under control.
Please let me know how yours turned out and how you enjoyed it and did you make enough or you ran out after a kilo.
************************************************************************************************************** Recipe;
1 Kilo of Chicken Wings
1/3 Cup - All purpose flour
1 Tbsp. - Corn starch
1 Tsp. - Pepper
1 Tsp. Salt
1 - Egg
Sauce;
1 Cup - Water
1 Tbsp. - Soya sauce
1/3 Cup - Brown sugar
1 1/2 Tbsp. - Ground ginger
1 Tbsp. - Sweet molasses
1/2 Tbsp. - Chili powder
1/2 Tbsp. - Sweet paprika
For more information, please see video below; **************************************************************************************************************
Wash the wings in cold water and I like to do this when the wing in one piece and not cut up for there will be less water getting into it and it will not splatter with it's deep fried.
I always have kitchen towels for this job for it makes my life easier and faster. After drying it with the towel I roll it around the wings and let it sit for a few minutes to pickup the extra water that's trapped.
Make sure that you mix it well and if you want a better taste then I would let in sit and marinade in the fridge for about an hour or longer.
This can be prepared right up to your party and as long as it's in the fridge it can stay for about 24 hrs.
Here I'am using a very thick molasses and this will give the sauce a nice all round thick sweet flavor to this dish.
Now you can substitute this with corn syrup or even honey if you want, anyway you do it, it will turn out just awesome.
After about 30 to 35 mins on med. heat the sauce should thicken up to a point that it will stick to the back of your spoon and you know that you are done.
As it is simmering during the cooking process you have to keep an eye on it en-case it burns and with a sauce thick, that can happen very quickly. So you also must keep stirring it now and then. Remember that the sauce will thicken up even more when it begins to cool.
Do not overcrowd the pot because if you do you will find that the wings will be stick together and they will not have that smooth appearance and will look like it broke up in the oil.
It's better to do a little at a time or get a bigger pot and they will turn out great and will not only look great but will have that extra crunch that makes them all disappear fast so make extra. .
Heat up the sauce once again on high before you add the wings to it. Once you add then then turn off the heat and mix them well to get the sauce all around the wings,
Opps !!! Now how did that get here, sorry as I took the pictures I just could not help myself. Boy were they good....
