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Here you have another Asian Inspired dish, some delicious Sweet and Sour Sriracha Meatballs, they are perfect as an appetizer or as a main dish! I hope you like them!

Ingredients for the Meatballs
  • 1 lb Ground Meat
  • 1 egg
  • ½ cup chopped Green Onion (+ more for garnish)
  • ½ cup Panko Breadcrumbs
  • ½ tbsp Minced garlic
  • ½ tbsp Minced Ginger
  • 1 tbsp Vegetable Oil
  • Sesame Seeds (for garnish)


For the Sauce:
  • ⅔ cups  Hoisin Sauce
  • ¼ - ¾ cup Sriracha Sauce
  • ¼ cup Rice Vinegar
  • 2 tbsp Soy Sauce
  • ½ tsp minced Garlic
  • ½ tsp minced Ginger


Make the Meatballs:
In a bowl combine the meat with the egg, the chopped green onion, the Panko breadcrumbs, the minced garlic and the minced ginger, season with salt and pepper to taste, toss until all the ingredients are well incorporated, and once everything is well combined then you can make the meatballs, and you can make them any size that you want, just grab some of the meat mixture and use your hands to form it into a nice and round meatball. Once they are all ready, let them rest for at least 10 minutes before cooking them.

Make the sauce:
In a bowl, combine all the ingredients for the sauce. And depending on how spicy you want it, you can add more or less Sriracha Sauce, I added ¼  of a cup plus 3 tablespoons of Sriracha, and they sauce was not spicy at all. So feel free to add as much or as little as you want. Once everything is well combined, now we will heat it up a little bit.

In a large wok or skillet, we will add a teaspoon of oil, and there we will cook the sauce on high heat for 3 minutes or until it starts to boil, once it’s boiling, remove it from the wok, and just set it aside.

In the same wok, heat up a little more oil, and cook the meatballs for a few minutes on each side, until they are all browned and well cooked. (it will take about 15 minutes)  (you can cover them with a lid to speed up the cooking process.

Once the meatballs are browned on all sides, now add the sauce back into the wok, stir so all the meatballs will be well coated with the sauce. Cover again with a lid, and continue to cook for 3 more minutes or until the meatballs are well cooked.

Once they are done, now you can serve them.

Top them with the sauce that is leftover in the wok, and garnish with chopped green onions and sesame seeds. These will make a great appetizer, and they also make a delicious main dish!

Enjoy!




Here you have a super easy recipe to make a delicious Marbled banana Cake, i hope you like it! It’s perfect all year around.
Enjoy

Ingredients:
  • 2 ¼ cup All Purpose Flour
  • 1 ¼ cup Brown Sugar
  • ½ cup Plain Yogurt
  • 4 Tbsp Unsalted Butter
  • 3 ripe Bananas
  • 1 large Egg
  • ¾ cup Semi-Sweet Chocolate Chips (+ more for decoration)
  • 1 Tsp Baking Powder
  • ¼ tsp Salt
  • 8 x 8 in baking pan (greased and floured)


Preheat the oven to 350ºF

Combine the flour with the baking powder and the salt, stir well and set aside.

Mash the banana until you get a soft puree. Set aside.

Melt the semi sweet chocolate chips, you can either melt them in the microwave or on the stove.  (In the microwave it will take around 90 seconds, stirring them every 30 seconds.) Once they are melted, set them aside.

With an electric mixer, on medium speed, mix the brown sugar with the butter until you get a creamy grainy paste, it will take about 2 or 3 minutes.  Then add in one egg, and mix for another 30 seconds until the egg is well beaten with the rest of the ingredients. After that add in the yogurt and mashed bananas, mix for another 30 seconds until everything is well combined.  Reduce the speed, and slowly add in the flour mixture. Continue to stir on low until everything is combined. Do not over mix it. Once the batter is done, remove it from the mixer.

Add in the melted chocolate into the batter mixture, and slowly, gently fold it in with the batter, do not over mix it, you just want the batter to get a marbled pattern. Once it’s done, pour it into a prepare pan. (the pan is greased with butter and floured.)

Bake at 350ºF for 45 - 55 minutes or until the cake is done. (You will know the cake is ready when you insert a toothpick right into the center of the cake and it comes out with a bit of breadcrumbs!) Once the cake is done, let it cool down in the pan for 30 minutes. Then transfer it to a plate.

I'm going to ice the surface of the cake with more melted chocolate, it’ just a very thin layer of melted chocolate, then sprinkle it with mini semisweet chocolate  chips!

And that’s it.  Enjoy!




Here is a very easy and delicious Chinese inspired dish! Kung Pao Shrimp, I hope you like it.

Ingredients to marinate the shrimp
  • 500 g Shrimp (cleaned, peeled and deveined)
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Soy Sauce
  • ½ tsp Sesame Oil


Ingredientes for the Kung Pao:
  • 1 Onion (cut into small bite size pieces)
  • 3 Bell Peppers (different color) (cut about the same size as the onion pieces)
  • 2 tbsp Hoisin Sauce
  • 1 Tbsp Sugar
  • 1 ½ tbsp Rice Wine (or sherry)
  • 2 tbsp Soy Sauce
  • 1 ½ tbsp Cornstarch
  • ½ cup roasted peanuts
  • 1 tsp Sesame Oil
  • 1 tbsp Minced Ginger
  • 1 tbsp Minced Garlic
  • 10 Japanese dry Chilies ( or 10 chiles de Árbol)
  • 2 tbsp Water
  • 1 tbsp Vegetable oil


Marinate the Shrimp:  Clean, peel and devein the shrimp. Place the shrimp in a bowl and season it with one tablespoon of soy sauce and half a teaspoon of sesame oil plus one tablespoon of hoisin sauce, also add black pepper to taste and a pinch of salt.  Toss until all the shrimp is well seasoned. Marinate the shrimp for at least 15 minutes before cooking it.

Kung Pao Sauce: In a small bowl or cup, combined two tablespoons of water together with two tablespoons of soy sauce, also add 1 ½ tablespoon of rice wine (or sherry), and one tablespoon of sugar plus 1 ½ tablespoons of cornstarch, stir until the cornstarch is well dissolved, then add in half a teaspoon of sesame oil, stir until combined and set aside until you are ready to use it.

Make the Stir Fry: In a large wok or skillet on high heat, add about ½ tablespoon of vegetable oil and once the oil is hot, add in the shrimp and cook it for 2 minutes on each side,  you want the shrimp to change in color, the shrimp will turn a pinkish color, so when it has a pinkish color on both sides, remove it from the wok and set it aside.

In the same wok add a bit of sesame oil, then cook the onion for about one minute, just to soften the onion a bit.  Then add in the minced ginger and the minced garlic, cook stirring constantly for 30 seconds, just so the garlic and ginger will start releasing their flavor.   

Then add in the bell peppers, and cook them for about 2 or 3 minutes. ( I  like my peppers to have some crunch, so I only cook them for 2 minutes, if you prefer them to be softer, feel free to cook them for a longer time, until they get the texture that you like.)

After two minutes or so, once the peppers are softer, now add in the soy sauce mixture and also add in two tablespoons of Hoisin Sauce. Stir for about 30 seconds just to combine  and warm up the sauce.  Then add in the dry chilies and the peanuts, stir once again for about 30 seconds, so the chilies and peanuts will star releasing their oil and flavor.

Then add in the shrimp back into the wok, stir until well combined with the sauce and the rest of the vegetables, then taste the flavor add more salt and pepper if needed.  Continue to cook on high heat for about one or two more minutes until the sauce has thicken and all the ingredients are well heated through.

Once everything is heated through, now you can serve it.

Serve with white rice and sprinkle with chopped green onions!

Enjoy




Here you have another mexican recipe! I hope you like it! Chicken Mixiotes, a delicious and flavor Steamed chicken with cactus in a red Sauce! So delicious!

Ingredientes:
  • 5 chicken drumsticks
  • 8 guajillo dry chilies
  • 3 nopales (cactus)
  • 5 thyme sprigs (½ tbsp fresh thyme)
  • 2 rosemary springs (½ tbsp fresh rosemary)
  • 2 garlic cloves
  • 2 bay leaves
  • Chunk of onion
  • Salt (to taste)
  • Black pepper ( to taste)
  • ½ Tbsp Oil
  • Aluminum Oil


Remove the stems and some of the seeds from the dry chillies.  In a large skillet on high heat, add a bit of oil, and toast the dry chillies together with a chunk of onion and two garlic cloves.  Toast the dry chillies for about 30 seconds on each side, then remove them from the heat and place them in a blender. Continue to toast the onion and garlic for a few more minutes until they soften a bit, then also place them in the blender with the dry chilies.  Into the blender also add in one cup of warm water, and season with the bay leaves, the thyme, rosemary and salt to taste. Blend on high until everything is well blended in a soft sauce. Once the sauce is ready, taste the flavor add more salt if needed and set the sauce aside to cool down completely.

With a small knife make a few cuts on each chicken drumstick, then place the chicken drumstick in a large container. Season the chicken with salt and pepper to taste. Pour the red sauce (it should be cold by now) all over the chicken, marinate the chicken in the red sauce for at least 20 minutes.

Cut the nopales (cactus) into thin strips.  Cook them in salted boiling water for about 30 minutes or until tender.  Once they are done, drain them.

Cut 5 pieces of aluminum foil, each foil piece should be enough to wrap one of the chicken pieces.

Place a piece of chicken right on the center o a piece of aluminum foil, then top the chicken with some of the cactus strips and top it with about 2 - 3 tablespoons of the red sauce (the same sauce that you use to marinate the chicken).  Wrap the chicken with the aluminum foil and keep on repeating these steps until all the chicken pieces are wrapped in foil.

Place the chicken pieces in a steamer, and cook on high heat for 45 minutes or until they are well cooked.

Once the chicken is done, now you can serve it.  I served with with rice and beans and it is simply delicious!

Enjoy!




Here you have a last minute idea for your Mexican Independence day Party!  Ground Beef Fajitas  I hope you like them!!

Ingredients:
  • 2 lbs Ground Beef
  • 1 Red Bell Pepper (cut in julienne)
  • 1 Green Bell Pepper (cut in julienne)
  • 1 Yellow Bell Pepper (cut in julienne)
  • 1 Orange Bell Pepper (cut in julienne)
  • 1 Sliced Onion
  • 1 tsp Black Pepper
  • ½ tsp Ground Cumin
  • ½ tsp Dry Oregano
  • 2 tsp Chili powder
  • 2 minced Garlic Cloves
  • 1 lime
  • Chopped Cilantro to taste
  • Salt (to taste)
  • 1 tbsp E.V.O.O


In a large skillet on medium high heat, heat up one tablespoon of olive oil and cook the onion for one minute.  Then add in the bell peppers, season with salt and black pepper to taste and continue to cook for two more minutes or until the peppers are a bit softer. (if you like the peppers to be super soft, feel free to cook them for a longer time!)

Once the peppers are soften, now remove everything from the skillet.  In the same skillet, heat up another half a tablespoon of oil, and cook the ground beef for about 8 - 10 minutes or until the meat is browned.

Then add in the minced garlic and season with the chili powder, dry orégano, ground cumin, black pepper and salt to taste.  Stir so the meat will be well seasoned, and cook for one more minute so the garlic will start releasing its flavor.

Then add in the juice of one lime, stir, taste the flavor add more salt and pepper if needed, then continue to cook, until all the liquid in the skillet is evaporated.

After the liquid in the skillet is evaporated, now add in the onions and bell peppers back into the skillet, also add chopped cilantro to taste, stir  and cook for two more minutes or until everything is well heated through.

Once everything is well heated. Now you can serve it.

You can serve it on flour tortillas or tostadas, garnish with avocado slices and your favorite salsa.

Enjoy!




Here you have another recipe to celebrate Mexican Independence Day, Green and Red Tamales in Banana Leaves, they are amazing!! I hope you like them.

Ingredients for the Tamales:
Makes 30 tamales ( depending on the size)
  • 2 lbs. Maseca Corn Flour for Tamales
  • 2 cups + ⅔ cup Chicken broth
  • 1 cup + ⅔  cups lard
  • 2 lbs Banana Leaves cut in 14 inch x 14in  squares
  • + 2 tsp salt
  • + 2 tsp baking powder
  •  

Green filling:
  • 1.5 lbs chicken
  • 1 lbs tomatillos (without husk)
  • 1 lbs Jalapeno peppers
  • ½ an Onion
  • 3 garlic cloves
  • ½ tbsp lard or vegetable oil
  • + Salt (to taste)


Red Filling:
  • 1.5  lbs pork shoulder
  • 1 lbs tomatillos (without husk)
  • 250 grs Guajillo dry chillies
  • ½ an onion
  • 3 garlic cloves
  • ½ tbsp lard or vegetable oil
  • ½ tsp ground cumin
  • + Salt (to taste)


Make the Green Filling:
Cooking the chicken in boiling water, add plenty of salt, half an onion, and one garlic clove, cook until the chicken is well cooked. (about 40 minutes) Then remove the chicken from the broth. (reserve the broth, you will need it for the dough) Let the chicken cool down, then shred it and set it aside.

Make the green Sauce:
Place the jalapenos (without stems) and the tomatillos (without husks) in a saucepan, add plenty of water and cook on high until they are tender (about 20 minutes).  Once they are done, place then in a blender, add in two garlic cloves, salt to taste and half a cup of water. Blend until well blended.
In a saucepan, heat up half a tablespoon of lard, and cook the green sauce on low heat until it boils.

Once the chicken is shredded add in 1 ½ cups of the green sauce and cook on medium heat until it boils, then place it aside to cool down.

Make the Red Filling:
Cook the pork in boiling water, add in plenty of salt, half an onion and one garlic clove. Cook until the meat is well cooked and tender (about 60-70 minutes). Remove the meat from the broth and let it cool down then shred it.

Make the Red Sauce:
In a saucepan, place the guajillo peppers (without stems and seeds) and the tomatillos (without husks), add plenty of water and cook on high until they are tender (about 20 minutes).  Then place in the blender, and season with 3 garlic cloves, salt to taste and half a teaspoon of ground cumin add in half a cup of water and blend on high until well blended.

In a saucepan, heat up half a tablespoon of lard, and strain in the red sauce (strain it ot make sure it is smooth and doesn't have any extra skin from the guajillo chilies) If the sauce is too thick, fill free to add more water to thin it out, taste the flavor add more salt or cumin if necessary. Cook on low heat until it boils.

Once the meat is shredded, add in 1 ½ cups of the red sauce, and cook until it boils, the set it aside to cool down.

To make the Masa:
Follow the instructions on the Maseca Package: Knead all ingredientes until you have a very smooth dough without any lumps.  (I added an extra ⅓ cup of lard, for everything else i did follow the instructions.)

Prepare the banana leaves:
Cut the banana leaves into 15  x 15 in squares.
Wash the banana leaves with plenty of warm water.

Heat up the banana leaves. Just hold the banana leave directly over the heat for a few seconds until the whole leave is heated through. Repeat this step until all the banana leaves are heated through.(it will only take a few seconds per banana square, 5 seconds or so.)

The  top edge of the banana leave is very stiff, so gram some scissors and cut it, you will only need to cut about ½ inch from the top.

To make the tamales:
Grab about 2 - 3 tablespoons of the dough and place it right on the center of the banana leaf square, flatten it up to a ¼ inch thickness,  like if you were making a tortilla, and right on the center of the dough add in some of the filling, add as much filling as you like.  To close the tamale, bring the sides of the banana leaf right towards the center, to close the tamal, and then fold the leaf right down, to keep the tamal in place, fold it until you can feel the tamal inside the leaf, then with your fingers shape the tamale into a rectangular shape, then bring the ends of the banana leaf towards the center, to wrap the tamale in a perfectly rectangular shape.  Keep the ends facing down to keep the tamale well closed. Keep on repeating these steps until you have made all the tamales (red and green filling).

To Cook the Tamales:
Add plenty of hot water into your steamer.
Place the tamales inside the steamer. Cook them on high heat for about 1 ½ hours or until well cooked.

You will know the tamales are done, when they are firm, and when you open them, they don't stick to the leaf anymore, they will slip right off the leaf.

Serve them with more of the green and red sauce,. Garnish with green onions and that’s it! 

Enjoy!




This month we are celebrating Mexican Independence Day, and to celebrate it, I will be sharing some of my favorite Mexican dishes. We are starting with Enfrijoladas with Guajillo Sauce. Enfrijoladas are similar to Enchiladas, but the sauce is made with Beans, they are so delicious, so creamy and rich I really hope you will give these a try. Enjoy.

Ingredients:
  • 3 cups cooked beans (+1 cup of their cooking liquid)
  • 3 cups cooked shredded chicken
  • 6 guajillo dry chillies
  • ¼ tsp ground cumin
  • 1 tsp salt
  • 1 garlic clove
  • 2 tbsp oil or lard
  • 12-16 Corn tortillas


To serve:
  • Queso Fresco
  • Chopped Green Onions
  • Mexican Cream


To make the sauce: In a blender add in three cups of cooked beans, together with one cup of the liquid in which they were cooked (or water) Blended on high until you get a very soft sauce.
Set aside.

Remove the stems from the guajillo chilies, and also remove some of the seeds (if you cut the chillies in half the seeds will fall off right away).   Cook the dry Guajillo chillies in boiling water for 10 minutes or until tender.   Once the guajillo chillies are  ready, place them in the blender, and into the blender also add in one garlic clove, half a cup of water, salt to taste and a ¼ teaspoon of ground cumin, blend on high until you get a very soft sauce. Set aside.

In a saucepan, heat up a tablespoon of oil or lard,  add in the bean sauce, and also strain in the chili sauce.  Stir until the beans sauce is well combined with the chilli sauce, then taste the flavor add more salt if needed, and if you think the bean mixture is looking too thick, feel free to add more water to thin it out, the bean mixture should be thin, and should have the consistency of an Enchilada sauce.  Cook the bean sauce on low heat until it is well boiled (it will thicken a bit once it’s boiled). Once the sauce is ready, remove it from the heat.

Heat up the tortillas: In a skillet on medium heat, heat up one tablespoon of oil, and heat up the tortilla for about 15 -20 seconds on each side. Once tortilla is ready, set it aside for a bit.  (add more oil if you need to) Keep on heat up of the tortillas until you are done.

To make the Enfrijoladas:  Grab a tortilla, dip it in the sauce on both sides, then transfer the tortilla to a plate, then right on the center of the tortilla add some of the cooked chicken,  fold the tortilla in half, like a taco, then transfer it to a baking dish.  Keep on repeating these steps until you have all the Enfrijoladas done. 

Once you are done, pour some of the bean sauce all over the Enfrijoladas, and you can keep the enfrijoladas warm in a preheated oven or you can serve them right away.

Garnish with more Queso fresco (feta cheese) and chopped Green Onions.

To serve, add some of the sauce on your plate, then place the Enfrijoladas over the sauce, top it with more cheese and green onions and garnish with Mexican Cream.



Enjoy!




Here you have another great recipe in the slow cooker “Teriyaki Shredded Beef!”

Ingredients:
  • 4-6 lbs  boneless chuck steak (beef)
  • 1 large onion cut in chunks
  • 1 tsp ground ginger
  • 2 large garlic cloves
  • ¼ cup soy sauce
  • 1 tbsp brown sugar
  • ¼ cup Japanese Sake
  • ¼ cup pineapple juice
  • +salt
  • +black pepper


Season the beef with salt and pepper on all sides. Set aside for a minute.

In a bowl combined the sake with the pineapple juice, the soy sauce, sugar and ginger, stir well and set aside.

Cook in the Slow Cooker:
Place the beef in the slow cooker, top it with one large onion cut in chucks, and two large garlic cloves, pour the soy sauce mixture all over the beef, cover and cook in the slow cooker on high  for 4 ½ hours.

After 4 ½ hours the meat should be really tender, remove it from the  slow cooker and shred it. 
After you shred it, place it back in the slow cooker and continue to cook for another 30 minutes.

Then serve it. I served it with a pasta salad and with the hawaiian buns you saw on my last video.

Cook on the stove.
Place the beef in a large skillet or saucepan, cook on high for 3 minutes on each side, then reduce the heat and add in one onion cut in chunks and two garlic cloves also add in the soy sauce mixture, cover and cook on very low heat for 2 hours or until the beef is really tender.

Cook in the Oven:
Preheat the oven to 350ºF
Place the beef in a baking dish, top it with the onion and garlic, pour in the soy sauce mixture, cover it with aluminum foil and bake at 350ºF for one hour or until the meat is really tender.




Here you have a super easy recipe to make Hawaiian buns, which are perfect to go along with any dish that you like.

Ingredients:
  • 4 ½ cups Bread Flour (20 oz)
  • 2 ½ teaspoon Active dry Yeast
  • 1 tsp salt
  • 6 tbsp Sugar
  • 2 large eggs
  • 4 tbsp melted butter
  • ¾ cup + 2 tablespoons pineapple juice
  • +1 egg to brush on the buns


Warm up the juice, (I placed it in the microwave for 1 minute),  then mix it with the yeast. Stir until combined and set aside for 10 minutes.

Melt the butter. Set it aside.

Weigh the flour. Divide it in two equal portions, (10 oz and 10 oz) Set it aside.

After 10 minutes, once the yeast is bubbly.  
In a bowl combine the melted butter, with the sugar and the salt, stir well,  then add in the yeast mixture, together with two large eggs, beat until the eggs are well beaten with the rest of the ingredients, and once everything is well combined add in 10 oz of flour, use a wooden spoon to combined all the wet ingredients with the flour, and stir until combined, you will get a very sticky, lumpy and wet batter.  

Once it’s ready now, slowly add in the rest of the flour and start kneading the dough, you can either knead it by hand or in the electric mixer with the kneading hook
attached.

If you knead it by hand it will take about 10 minutes. You will know the dough is ready when you get a very smooth and elastic dough.

If you knead it with the electric mixer, it will take about 5 minutes on medium speed.  And you will know the dough is ready when it doesn't stick to the sides of the bowl anymore and when it all comes together to the center of the bowl, sticking only to the hook.

Once the dough is ready, place it a large greased bowl, then wrap it with plastic wrap and let it rest in a warm place for 1 hour.

After an hour, transfer the dough to a slightly floured surface, do NOT knead it anymore, just use your hands to flatten it up a bit, and then divide it into  12 - 15 sections to make the buns.

After you have divided the dough, grab each section and form a ball with it to make the bun.  Do not knead the dough too much, just bring all the edges and bring them towards the center down the bottom to form the ball. Keep on repeating this steps until you are done.

Place the buns in a greased baking dish.  And then brush them with a beaten egg mixture.

Let them rise for another 30- 40 minutes.

After at least 30 minutes. Preheat the oven to 375ºF

Bake the buns at 375ºF for 20 - 25 minutes or until golden brown and cooked.

Once the buns are ready, you can serve them. And they are so good, they have the perfect flavor between sweet and salty to go along with all your favorite dishes or you can just add a bit of butter or jam and they will be just as delicious!



Enjoy!

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