Heat the oil in a wide, heavy, preferably non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.
Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.
Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions.
Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne.
Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream and rest of the water or broth (a bit more for beef).
Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.
Acapulco Chicken Recipe
Acapulco Chicken (en Escabeche) is a delicious recipe that you can cook quickly and easily.
We hope you enjoy the good taste of Acapulco Chicken (en Escabeche) and recommend this Acapulco Chicken recipe to your friends and family.
Acapulco Chicken (en Escabeche) Ingredients
2c Unsalted chicken broth,
1tb Olive oil
2ts Ground cumin
2tb Pickling spice
0.5 Red bell pepper, sliced
1lb Boneless chicken breast
0.5 Yellow bell pepper, sliced
2tb Minced jalapeno chili with
1 Onion, halved, thinly sliced
0.33c Rice wine vinegar
0.25c Fresh cilantro leaves
3lg Garlic cloves, minced
Acapulco Chicken (en Escabeche) Recipe Instructions
baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.
Add chicken, onion, vinegar, garlic, oil, and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes.
Transfer chicken and onions to the shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 c, about ten minutes.
Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture.
Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices.
Pass tortilla chips to use as “pushers. ” 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.
Preheat that wonderful little oven of yours to 350 degrees.
Pull out a 9 x 11 glass baking dish and throw all your chopped meat and veggies into it.
Pour your coconut milk over it along with dumping your spices on top. Use a large spoon to mix everything together until the broccoli is coated.
Now plop a bit of coconut flour on top of it all and mix one more time until everything is coated. If the mixture looks a bit thick (which may occur because coconut flour is so incredibly dense) add a bit more coconut milk to the mixture and stir it up!
Top it off with a bit of salt and pepper.
Cover the baking dish with foil and put in your oven for about 25-30 minutes. This time will range depending on how thick you cut your chicken chunks. Mine were pretty small so they cooked up quick!
Coconut Chocolate Chip Cookies
4 large eggs
½ cup honey, raw
¼ cup coconut butter** (check out this link for a cheaper way to make your own coconut butter)
¼ cup coconut oil, warmed
1 tsp vanilla
½ cup shredded unsweetened coconut
½ cup coconut flour sifted
1 cup almond flour
¼ tsp baking soda
¼ tsp salt
1 cup dark chocolate chips (I used Enjoy Life—they are soy and dairy free! And flipping delicious)
Preheat oven to 375 degrees.
If you are making coconut butter my way, follow the link and make your coconut butter before you walk through the rest of the step.
In a medium bowl add the eggs, honey, coconut butter (break up the butter with a whisk or fork, if needed), oil and vanilla. Whisk until thoroughly combined.
Add shredded coconut, coconut flour, almond flour, baking soda, and salt. Mix together until everything is combined and stir in chocolate chips.
Use a spoon to drop little dollops onto a parchment lined cookie sheet and bake for 15 to 20 minutes. I like mine a little darker on the bottoms so check at 15 minutes.
Let them rest on the cookie sheet before removing to cool completely. The coconut butter is hard to get out of the jar.
It is really solid, unlike coconut oil, so when I add the coconut butter to the other ingredients I break it up with a whisk into tiny bits.
You can also heat it in the microwave to get it more of a liquid texture. If you use my way, you won’t really run into this problem.
I’d like to start off with some personal news and a bit of a plug. Last week I was made redundant. It wasn’t out of the blue but I had a weeks notice & no indication that I wouldn’t have to work out my notice period.
The extra free time is a wonderful treat, but it can’t be for too long! With all this spare time, I plan on doing a fair bit of baking.
So if you’re looking for some baked treats for a cafe or restaurant, need to increase your Gluten Free range, or want something for a special occasion, please let me know.
I’d love to make something just for you. Ok, end plug. Let’s get to the recipe huh? Today we are making COOKIES! These are a perfect after-school treat, or just because of the treat.
I would know, I’ve eaten two today! What? They were asking for it. They’ve got this beautiful texture, slightly crunchy, a little soft and almost like shortbread, it just melts in your mouth.
We recently put the call out for requests and our friend Simon from Simon Says Eat suggested Peanut Butter Cookies.
This recipe has been sitting in the “To Make” list for a little while & I couldn’t resist. Four ingredient cookies? So simple. There’s no excuse not to make these.
Oh and there’s a bonus! They’re gluten & dairy free for those of you with allergies or diet restrictions. The other bonus is that they take almost no time at all to make.
Twenty minutes, from getting your ingredients out, to getting those cookies in your belly!
These are the ingredients you’ll need. Sugar, peanut butter, egg, and baking powder. 1 of each (cups of the big stuff, a teaspoon of the small stuff)
You beat them all together, then start rolling them into balls. Make a pretty pattern on the top. Then pop them in the oven to bake for a little while.
And once they’re done, let them cool for a little while. Then gobble them all up!
Makes about 2 dozen
Sugar: 1 cup
Good quality peanut butter, crunchy or smooth: 1 cup
1 tsp baking powder
Beat sugar and peanut butter together until smooth.
Beat egg and baking powder together lightly & beat into peanut butter mixture.
Roll dough in 1 tablespoon sized balls and place 5cm apart on a lined baking tray.
Bake for 8-10 minutes until golden and puffed.
Remove from oven and allow cool for 5 minutes.
After five minutes, move them to a rack to cool.
Need Variations? Try the following:
Mix some smooth & some crunchy peanut butter.
Put a chocolate chip/M&M on the top as soon as they come out of the oven.
Once fully cooled, paint the underside with chocolate.
Add a chocolate square & a marshmallow on top before they go in the oven. Peanut butter more!
Citrus Lime Steak
I’ve just recently become fond of steak. It’s just really chewy, like really. I feel like my jaw becomes so tired that my stomach gives up all hope of ever being satisfied. But there is still hope stomach, don’t give up now!!
My cute little old man (that’s my father if you didn’t get my jist) showed me what a london broil was a few months ago and I’ve fallen in love.
If you can’t get a guy, get a steak, right? That sounded weird. I just totally made you uncomfortable, didn’t I? My b. But I’m serious.
So now that it’s summer and comfort food just seems a bit hot and overbearing, it’s time to find a dish that is crisp and refreshing…Well DAMN, you are lucky that you’re reading this paragraph this very second.
Lucky I tell you. Because this meal is delicious, refreshing, and sets your taste buds into pandemonium.
Grab your Ziploc bag, add your London broil to it along with all the other ingredients below. Not the citrus dressing ingredients you weirdo.
Shake the bag, push all the ingredients together, knead the steak. KNEAD IT! Just give it some loving. Then set it in the fridge to marinate for 2+ hours. How long did I marinate mine? Freaking 48 hours people. You know why? Because that’s how sh*t goes sometimes people!
Now, you have 2 options. #1 If your grill has 2 burners, turn one on HIGH. You will sear both sides of the steak on the HIGH heat burner.
This will just take 1-2 minutes per side. #2 Or, if you don’t have a grill with multiple burners, sear your steak in a pan over very high heat with a bit of fat in the pan. This will only take 1-2 minutes per side.
Once you’ve seared both sides of the steak, flip it to your medium heat burner and close the grill. Let this side cook for about 4-5 minutes. Then flip to the other side
While the steak is cooking, head in the kitchen to make your citrus dressing.
Add all your ingredients for your dressing together and whisk together.
Once your steak is done cooking–you can poke at it to tell if it’s done–if your finger sinks in deep, it’s probably not quite ready.
If the meat has a bit of pushback when you poke it, that chunk o’ meat is ready!! It all depends on how cooked you’re like yours. I like mine pink. I know you cared.
Once the steak is done, set it on a plate to rest for at least an hour. That means leave it the hell alone and let the juices meld together.
After it has finished resting, cut it thinly with a SHARP knife and add it to your dressing. Mix thoroughly. Store in the fridge for a more crisp and refreshing flavor.
Place chickens in a large saucepan, cover with water and bring to a boil. Simmer until chickens are tender.
Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock.
Melt butter and stir in 1 cup flour until smooth. Add to strained reserved chicken stock. Simmer 5 minutes.
Add sherry and lemon juice, salt to taste and if desired, food color. For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 tsp salt in mixing bowl. Cut in shortening until mixture resembles cornmeal.
Stir in milk until just blended. Place about 1/2 inch water in a saucepan with a wire rack that comes 2 to 3 inches above water line.
Cover rack with the lightly oiled waxed paper oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion.
Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove the skin from cooked chickens and bone, if desired.
Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings on chicken. Cover with sauce and sprinkle with a pea for color.
Grilled Chicken Breasts
4 Chicken breast halves without skin
2 Teaspoons Dijon mustard
3-1/2 Tablespoons White wine vinegar
2 Teaspoons Garlic, minced
2 Teaspoons Honey
1-1/3 Tablespoons Fresh thyme, or 2 teaspoons
1/3 Teaspoon Coarse salt
1-1/3 dashes Red pepper flakes
1 Tablespoon Olive oil
4 sprigs fresh thyme
Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef’s knife to promote even grilling.
Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with a fork to combine.
Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in the marinade, for at least 2 hours, or up to 4 hours.
Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve.
Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on the grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.
These are soft pancake-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets
8 oz plain flour (2 cups all-purpose flour)
2 tablespoons caster sugar/fine granulated sugar
Pinch of salt
2 large eggs, separated into whites and yolks
2 tablespoons melted butter
15 oz milk- a pint in the US is 16 fluid oz; a UK pint is 20 fluid oz.
Note: American tablespoons hold 14.2ml compared to UK 17.7ml
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
Heat a lightly greased griddle or a frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5″ in diameter and you may have to roll the pan to achieve this.
When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel and eat soon after
This hearty, fix it fast, meatloaf recipe has three different types of meat in it! A country style, rustic, blend of pork, lamb, and veal create the hearty, and a wonderful, slightly different taste than beef alone. For this simple recipe, we even threw in some vegetables and a little spice!
Prep Time: 10-15 mins
Cook Time: 90 mins
Main Ingredient: Pork, Lamb, Veal
Difficulty Level: 1
Ingredients to make Extra Meaty Meatloaf
1 lb Ground Pork
1/2 lb Ground lamb
1/2 lb Ground Veal
2 Carrots (grated)
1 Onion (chopped)
Soda crackers (crushed): 1/4 c
1/4 c Oatmeal
1/4 c Breadcrumbs (or less)
1 tsp Salt
1/2 ts Black pepper
1/4 ts Cayenne pepper
1/2 c Sour cream
1/2 ts Dried sage
Directions to make Extra Meaty Meatloaf
Preheat the oven to 350 deg. Cook carrot & onion in microwave on high for 3 or 4 min. to soften.
Combine all ingredients in large bowl and mix well. Add only enough bread crumbs so that the loaf holds together well. Form into a loaf & place into an Au gratin or shallow baking pan, large enough to hold it.
Bake loaf for 1 1/2 hrs. or until internal temp. reaches 170 deg. Serve with salsa ketchup or your favorite sauce.
This is traditionally made from whole fresh crabs: the fresh (read that as alive) crabs are killed by dropping them in boiling water, then the shells are split, and the meat extracted for the recipe.
However, you can simply buy crab meat and if you don’t have crab shells you could easily use ramekin dishes (though the shells are nice and showy for party food).
The food should be steamed in a bamboo steamer to avoid condensation dripping onto the cooking food.
Alternatively, if you use a metal steamer cover the food with a paper towel which is not in contact with the food.
Or simply steam the crab in a microwave on the medium or low heat. If you use a microwave let the dish stand for one minute after each three minutes cooking, and check for “doneness” by probing it with a fork.
If you prefer to omit the pork, use extra crabmeat, or chopped shrimp, instead.
2 tablespoons chopped garlic
2 tablespoons chopped coriander (including the root if possible)
4 ounces crabmeat
4 ounces ground pork
1 duck egg (or large hen’s egg)
2 tablespoons fish sauce
1 tablespoon light soy sauce
A pinch of sugar
NOTE: if you want the dish to be a little spicier, add a little-grated ginger and sliced jalapeno (prik chi fa daeng).
Combine all the ingredients in a food processor, and then spoon a quarter of the mixture into each of four crab shells or ramekin dishes, and steam for about 15 minutes until cooked
Garnish with slivered red and green chiles and coriander leaves.
Looking for some BBQ tips and tricks for smoking a turkey? You’ve come to the right spot. Turkey isn’t just for Thanksgiving and Christmas.
Turkey is common for major household gatherings simply because it feeds countless mouths. I smoke a couple of turkeys each and every summer for family gatherings and usually a single just to have leftovers inside the freezer for sandwiches as there’s by no means very much left.
When I smoke a turkey I generally smoke one for Thanksgiving as also, nonetheless, it does take a lot longer due to the cold.
Start with the Bird
Commence with a totally thawed turkey. Don’t try and thaw it inside the smoker. Remove the neck as well as the giblets. Rinse the chicken inside and out with cold water and pat dry with paper towels.
From here you have a decision to make. What sort of taste do you desire? Do you choose to brine the turkey?
Marinate it with your secret mixture? Rub it with garlic and rosemary? Depend on the wood chips for that flavoring?
Considering that we’re discussing smoking, let’s continue to keep it straightforward. I’ll share my personal preparation.
I do not do anything but wash and pat dry. My flavorings come from the smoke from your chips and a number of other things.
I use a tall kettle kind of smoker. It has a firebox in the base which I can access from outside to add charcoal and wood chips if I must.
There’s a middle part that I fill with water for moisture and then a grate on top for the bird. You can also use a charcoal kettle grill with the grill set at it’s highest degree plus a quite low fire.
The disadvantage with this really is that you will need to have to add charcoal more often in smaller amounts since the bird is closer to the fire.
Start Your Fire
Light your charcoal about 30 minutes before that you are likely to start out cooking in order that the fire is going effectively.
You’re ready to add charcoal through the cooking, but it can be difficult to get the fire going without removing the turkey. If you’re applying lighter fluid, be sure it has all burned off before you add the turkey to the grill.
Smoke and Mirrors
My smoker carries a middle area which i add water to. It is possible to replicate this on a kettle grill by moving the charcoal towards the sides and placing a pan under the turkey.
These pans will include moisture and catch drippings. I use this pan to add taste as too. I fill mine with cut up apples and onions and cover them with water.
This adds both moisture and flavor to the cooking. Keep an eye on the pan so the water doesn’t all evaporate.
The smoke taste is created by adding wood chips to the fire itself. It is possible to obtain them commercially. Soak them in accordance with directions and add to the fire.
Leave it Alone
“If you’re looking, it ain’t cooking” Each and every time you lift the lid you let heat out. You worked hard to build the correct temperature as well as the smoke and seasonings.
Now, sit back and relax for a number of hours and read up on other BBQ tips and tricks for the subsequent cookout.
Do you need the best home and kitchen appliances? Check here
Do you know How To Make Sloppy Joes? Be patient and check out the following recipe.
There are several ways to use ground meat in your everyday diet. Hamburgers are the most common type of food where you can find ground meat, and it also happens to be a customizable recipe.
You can add lettuce, tomatoes, ketchup, mayonnaise, a spicy sauce, pickles, onions and all sorts of other things.
Of course, hamburgers are not the only type of food where you can find ground meat, and while it’s one of the most delicious, you might be more interested in something healthier?
Or not! Jerky happens to be a huge crowd favorite for those who like to grind their meat.
You can season it with all sorts of spices and make it as flavorful as you would like it to be. I hope that most of you are reading this have a meat grinder because grinding your meat is pretty much the best thing a person can do when it comes to preparing a meaty meal.
Ground beef is probably a huge win for people because it can be blended in with all the spices and herbs that you desire.
That way the flavor is so much more productive and fuller when you take those scrumptious bites.
If you love Southern food or if you’re from the South like me then you must remember how your mom used to make those Sloppy Joes you’re craving to make right now.
So here’s the recipe to a delicious and unusual Sloppy Joes to make for all your peeps:
Preparation: 10 Mins
Cook: 30 Mins
Ready in: 40 Mins
Nutrition Per Serving
Calories from fat: 45 gms
Calories: 177 gms
Protein: 8 gms
Oil: Olive oil
Spices: chili powder, pepper black
In a medium skillet, you want to put the ground beef and all your onions, green peppers all together and drain out all the liquid.
Next, you’ll want to stir the garlic powder, ketchup, brown sugar and mustard and mix thoroughly.
Reduce the heat, let it simmer and then season it with salt and pepper.
The Sloppy Joes recipe is mainly in the protein since beef is very rich in protein. There are a lot of vegetables in it so you will also retain the nutritional richness of the peppers and onions too. Of course, try to add some more of those if you would like.