Sunday, August 8, 2010
1 large mango, diced
1 or 2 green onions, diced
some cilantro, diced
juice of 1 lime
1/4 to 1/2 red onion, finely diced
1/4 tsp crushed red pepper
salt to taste
Dredge fish in milk or egg mixed with sriracha sauce, then flour, bake @ 375 for 15-20 min, turning once on well oiled pan
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon (packed) finely grated lime peel
- Pinch of salt
- some cayenne pepper
Serve with fresh guacamole and mango salsa
- Prep Time:
- 20 min
- Cook Time:
- 10 min
- 6 tablespoons peanut oil
- 2 shallots, thinly sliced
- 1 (2-inch) piece ginger, peeled and grated
- 1/2 small head napa cabbage, core removed and finely sliced
- 2 cloves garlic, minced
- 1/2 pound medium shrimp, peeled and deveined
- 3 large eggs, lightly beaten
- 4 cups cooked long-grain white rice
- 1/2 cup frozen peas, thawed in warm water
- 3 tablespoons soy sauce
- 1/4 bunch scallions, sliced, for garnish
- 1/2 cup chopped peanuts, for garnish
Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.
BUT I left them in the fridge and the next day, they were SO delicious. Certainly not sophisticated flavors here, but rich, gooey, and egg-free
1 box brownie mix, plus ingredients to make ‘em. (or your favorite scratch recipe)
1-1/2 sticks butter, softened
3/4 cup brown sugar
1/3 cup sugar
4-1/2 tbsp milk
1-1/2 cups flour
1-1/2 cups mini chocolate chips.
Just prepare your brownies according to the package in a 9×13 pan. Let cool completely.
Next, combine the butter, sugars, milk and flour until well combined. Then stir in the mini chocolate chips.
Spread the cookie dough on the cooled brownies.
Then chill the brownies until the cookie dough is firm. Cut into bars.
Wednesday, August 4, 2010
1 lb bacon
vegetables good for grilling
(We used zucchini, red bell peppers, yellow bell peppers, and green bell peppers. Also good would be red onion, summer squash, small red new potatoes, corn on the cob)
1. Soak some wooden skewers in water for 20 min while you cut up all the veggies
2.Cut the bacon strips in half and wrap it around the shrimp
3. Slide 2-3 wrapped shrimp and some vegetables on the soaked skewers
4. Place skewers on broiler pan and brush with olive oil and sprinkle with cracked pepper and some salt. Or brush with BBQ sauce. Or teriyaki sauce. Or balsamic vinegar and pepper. You get the idea.
5. Broil until done, checking and turning every 4 min. They'll be done in about 8-16 min, depending on how hot your broiler is. Cover them with foil if they're charring, but not cooked through.
Enjoy the amazingly rich flavor combo of bacon and shrimp.