LOL shrimp tails and happy fails. :)

Salsa Fresca

My mom bought a bag of tortilla chips and has been craving salsa ever since we ate a burrito with my cousins. SO! I looked for a recipe, but I just improvised with whatever was in the fridge. Made this 6/20/12 Here’s what I used:

Ingredients:

  • 3 big hard tomatoes, seeded, and diced.
  • 1/2 of an onion (or 1 medium sized onion can work), diced
  • ~1/4 cup of chopped cilantro
  • 1 lime (squeezed)
  • ~1/2 tsp of garlic powder

- Mix all the ingredients together in a bowl. Refrigerate to let the ingredients flavors marinate with each other. The end!

Hella simple right? :) Yeeaah, it tastes really good with tortilla chips (we bought scoops, so it was easy to pick up the salsa, hehe). I hope you enjoy it! :)

Salsa Fresca 6/20/12

Gooey Butter Cookies

They don’t look like what they’re supposed to… but they tasted just as good!! Haha next time I think I need to smash them down after using a tiny ice cream scooper to get even proportions on the baking sheet… don’t leave them in a big ball!! lol Got the recipe from here: http://www.food.com/recipe/gooey-butter-cookies-34390 

Ingredients:

  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 tsp vanilla
  • 1 box white or yellow cake mix
  • confectioner’s sugar

- Cream together the cream cheese and butter. Then add egg, vanilla, and cake mix.

- Mix all the ingredients together. Refrigerate for at least 1 hour or until cookie dough is firm.

- Roll  1 inch balls, then roll in confectioner’s sugar.

- Preheat oven to 350 degrees Farenheit.

- Bake cookies on ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch.

- Wait a minute or two before removing cookies to cooling racks. Dust off with confectioner’s sugar.

This was hella hard to mix! I ended up using my hands in the end (clean hands) to mix all the ingredients to form the dough. I used to a little ice cream scooper to make the cookies… which I know realize is bigger than the recommended 1 inch balls— I’ll be sure to do that next time. :) Also! I didn’t use confectioner’s sugar, but it still tasted pretty good… all buttery and gooey. YUM. :)

Gooey Butter Cookies 6/14/12

Simple Sweet Scones

I had hella hella hella blueberries… so I figured I could just throw them into a scone recipe to make blueberry scones. The scone recipe’s actually really easy to follow, and I got it from http://www.food.com/recipe/simple-sweet-scones-66409. Cooked 6/6/12

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 8 tbsp cold unsalted butter, cut up
  • 1/4 granulated sugar (use 1/3 for slightly sweeter scones)
  • 2/3 cup milk

- Heat the oven 425 degrees Farenheit

- Mix flour, baking powder, and salt. Then add butter, and cut it with pastry blender or rub it in with your fingers until it looks well mixed… like fine granules.

- Add sugar, and toss to mix.

- Add milk, stir with fork until dough forms. Form dough into a ball and turn smooth side up.

- Pat dough and roll into a 6 inch circle; cut each circle into 6-8 wedges.

- Place wedges on an ungreased cookie sheet— slightly apart for crisp side, touching for soft.

- Sprinkle desired amount of cinnamon and sugar on each scone.

- Bake about 12 minutes or until medium brown on top.

These scones are really easy to make! I mix with my hands… lol because I do it out of love. Haha! They make about 16 servings. I actually don’t roll it into a circle, but a flat square and use a pizza cutter to cut it into little tiny triangles. They blow up a bit when they bake. I don’t add anything extra like sugar or cinnamon; however, because I had so many bluberries I kind of just folded it into the recipe (about 1/2 a cup). It came out well, and I think this recipe’s so versatile you can add whatever fruit/filling you want in the future. It’s good even without anything extra so there you go! :)

Blueberry Scones 6/6/12

Beef Stir Fry

This one was yummy!! I lost the online recipe source, buut I did write it down. It has a great asian taste to it, so if you’re craving Chinese, this recipe’s great to try. I’d try to marinate the beef for longer next time though just to infuse it more into the beef because I didn’t have time to refrigerate it overnight but it still came out okay! I loved this forreal.

Marinade Ingredients:

  • 1/2 cup soy sauce
  • 2 tbsp honey
  • 6 garlic cloves or 1 tbsp garlic powder
  • 2 tbsp sesame oil
  • 2 tbsp peanut oil/ salt flower oil

Stir-fry Ingredients:

  • 1/2 - 1 lb top round steak cut ~ 3/16 in. thick across
  • 1 1/2 cup snow peas
  • 1 cup carrot, cut as big as the snow peas
  • 1/2 cup onion, cut like the size of the snow peas
  • 1/4 cup water for veggies
  • 1 tsp sesame oil
  • 2 tsp cornstarch mixed in water
  • 1/4 cup cold water

- Combine liquid marinade ingredients, heat in microwave or pan of hot water to thin honey, stir to combine, add spices, stir. Cool. Trim fat from beef, slice meat and place in marinade in ziploc. Remove air from bag and refrigerate for 4-48 hours.

- Remove meat from marinade, coliander drain and save the strained marinade.

- In a wok or large skillet, over medium high heat with a tsp of sesame oil (enough to coat pan), ciik meat until light brown. Stir constantly.

- Pull meat from center of the pan and add chopped veggies and 1/4 cup of water. Cover and bring to simmer. Cook until vegetables are tender ~5 minutes, stir after 5 minutes.

- Remove meat and veggie mix and pour marinade in the pan and bring to a boil. Allow to boil for a minute or 2 to kill any bacteria present from marination. While stirring constantly, slowly pour cornstarch mix to heated marinade until desired thickness is reached and it may not take all corstarch (go slow, because thickening process is instant).

- Add meat/vegetables back to sauce, toss to mix and coat and pour onto a serving platter. Serve with rice.

Also, I didn’t have peanut oil so I just used vegetable oil and I used whatever beef I had. And, for the marinade, because I only did it for a bout 4 hours, I think it would taste even better if done overnight like that recipe said. :)

Beef Stir Fry 10/31/11

Lumpia (Philippine Egg Rolls)

Welll, this was also made a year ago, so I forgot where I got it from online, buuut yet again, I have it on paper! So, I basically followed everything in the recipe, except for leaving out shrimp and raisins because I didn’t have any; I also just used regular vegetable oil to cook it. Next time though I’d cut out the water chestnuts or was it the bamboo shoots? I just know one or both of those ingredients left a little aftertaste that I didn’t like personally… maybe I’d substitute this with peas and corn. :)

Ingredients:

  • 3/4 lb ground pork or 3/4 lb beef
  • 5 oz raw shrimp chopped
  • 1 small onion chopped
  • 1 (8 oz) can water chestnust, drained, finely chopped
  • 1 (4 oz) can bamboo shoots, drained, finely chopped
  • 1/2 stalk celery, fine chopped
  • 3 cloves garlic, fine chopped
  • 1 small carrot, fine chopped
  • 1 (1 lb) bean sprouts, drained
  • 1/2 cup raisins, chopped
  • salt and pepper
  • 1 egg white, lightly beaten
  • corn oil
  • 1~2 packages of spring roll wrappers

- Cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic, and carrots (cook until carrot is almost tender).

- Stir in remaining ingredients except egg white and oil. Mix well. Cook until bean sprouts are limp.

- Pour mixture into strainer and cool. Allow as much liquid as possible to drain off before filling the rolls.

- Use about 1 heaping tsp for each doily, and place filling near one side. Roll the doily/wrapper over the filling a couple of times, fold in sides, and roll up tightly. Seal flap with a little egg white.

- Deep fry in corn oil heated to ~ 375 degrees Farenheit until rolls are golden.

- Drain thoroughly on paper towels and serve with sauce.

Make sure you roll them tightly, because when in the fryer if it’s loose it might come apart. And I made a lot with these ingredients, so you can basically store whatever you don’t cook in the freezer for when you want to cook the rest. :)

Lumpia ready to cook! :) 10/16/11

Lumpia filling… 10/16/2011