Friday, August 1, 2014

In The Kitchen: KIMCHEE FRIED RICE


Ingredients:

2 Tbsp. Soy Sauce
1 Tbsp. Sesame Oil
1 Can of Spam
2 Cups Kimchi
1 Tsp. Grated Ginger
2 Tbsp. Oil
8 Cups cooked (day old) Rice
8 oz. Imitation Crab Stick/Surimi
1 Cup Peas
2 Large Onion
4-6 Eggs
Non-Stick Spray
Cracked Black Pepper to taste
2 Stalks of Green Onion
Furikake


Dice your onions.


Add in your oil and your onions and saute.


While your onions are cooking you can make your Spam "marinade".

Combine your Sesame Oil, Ginger, Soy Sauce & fresh cracked Black Pepper.


After your onions have sweated for a little bit add in your rice. 

I leave the rice spread out on the pan and let it "fry" for 10 mins and then I'll flip it over and let it "fry" for another 10 mins this makes it really crispy.

I like to use day old rice and if I know I'm going to use the rice to make fried rice I'll also use less water when I'm cooking it initially.  By utilizing these tactics you end up with much crispier fried rice.


Dice your Spam into bite sized pieces.


Add the diced Spam into your "marinade" and combine until it's evenly coated and let it sit for about 10 mins.


Take your Kimchi and chop into small pieces.


In a separate pan fry your Spam and chopped Kimchi together until the juices have cooked down.  

The Hubs prefers crispy fried rice but I know a lot of people like their Kimchi fried rice "wet" if you do then you don't need to let the juices cook down. 


Add your Spam & Kimchi mixture into your rice and combine together.


Dice your crab stick into bite sized pieces.


Chop your green onions and leave to the side for later.


Add in your diced crab stick & peas and mix into your fried rice.


Wipe the pan you used to fry the Spam & Kimchi with a paper towel.  

Then spray some Non-stick cooking spray.


Fry an over easy egg.

In the above ingredients I listed 4-6 eggs because it'll depend on how many people you'll be serving. The fried rice cooks out to about 4-6 servings.  So just fry 1 egg per person and you can fry them all at once on a larger pan. 


Pack your fried rice tightly into a bowl.


Place your plate on top of your bowl and flip over onto your counter top.


Voila!


Top with your fried egg.

#eggporn

Seriously is there anything better then a runny egg? 

LOLOLOL.


Garnish with your chopped green onions from earlier and furikake and you're ready to eat! :)

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Friday, July 25, 2014

In The Kitchen: SPICY QUESO CHICKEN ENCHILADAS


I would just like to begin this by saying I am NOT in any way shape or form being endorsed by Old El Paso.. I think I just really like their products or something.  I never realized how much I purchase their products until I took this picture lololol.

Anyways on to the Ingredients!

Ingredient List:

2 Cups Cooked Shredded Chicken
6 Tortillas (I use corn)
1 Cup Shredded Mexican Cheese
1 Medium Onion
2 Large Tomatoes
2 Stalks Green Onion
8 oz. Salsa
5 oz. Queso Sauce
Taco Seasoning
Hot Sauce (To Taste)
Sour Cream (Optional)


Dice your onions.

Pre-Heat oven to 350 Degree's F.


Dice your tomatoes.


Add some oil to your pan.


Saute your diced onions.


Portion out about a 1/6 of your diced tomatoes. 


While your onions are sauteing you can chop your green onions.  

Leave your reserved tomatoes & green onions to the side.


Add in your tomatoes.


Add in your cooked & shredded chicken.


Mix in 1/2 of the Taco Seasoning.


Now for your hot sauce.  I like things SPICY.  But not everyone likes it as spicy as me.  So I would recommend taste testing as you go along.  Start with a couple of splashes and build up for more flavor.  I use about 1/4 cup and I was sweatin' when I was eating lol.


While your filling is cooking together you can start on your sauce.

Combine your salsa (if you're using the exact same products above it's about half a jar the Salsa.)


And mix in your Queso sauce (roughly 1/3 of the Queso jar) and stir together.


Microwave your Tortillas in the Microwave about 30 sec.  They are more pliable this way if you use them cold they tend to crack a lot easier.


Add a ladle full of sauce to the bottom of your pan.


Fill each tortilla with your Chicken, Onion & Tomato filling.


Place seam side down.


And repeat until you have all of your enchiladas in a row!


Cover w/ the rest of the remaining sauce.


Sprinkle your cheese on top.

Into the oven for 20 min. 


Top w/ the reserve chopped tomatoes & green onions from earlier and you're done!  

Add a dollop of Sour Cream if you please!

Btw's this recipe works great w/ Steak too :)!

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Friday, July 18, 2014

In The Kitchen: SPICY CHICKEN & BROCCOLI "PIZZA"


I did a variation of this a few months back with my Chicken & Artichoke Tart I decided to change it up with a white sauce & broccoli this time!

Dinner in under 30 mins :)

Ingredients:

Cooking Spray
2 Puff Pastry Sheets (1 Box)
1 Tbsp Minced Garlic
1/4 Alfredo Sauce
2 Cups Broccoli (You can use less but you know my obsession with this amazing veggie!)
1/4 cup Banana Peppers
1 Cups Cooked Chicken
1/4 Mozzarella
Salt & Pepper to taste


Pre-Heat oven to 400 Degrees F.

Spray your aluminum pan with cooking oil and defrost your puff pastry on top for 30 to 45 min and then pinch together so it forms one large piece.

Add your minced garlic.


Spread evenly on the puff pastry dough.

Pop the puff pastry in the oven for 5-10 min just long enough for the dough to firm up and it "roasts" the garlic into the dough.


While your dough is baking take your diced chicken and season with salt & pepper


I like to add a splash of the Banana Pepper "juice" because I think the tartness of the Banana Peppers is a nice contrast to the creamy richness of the Alfredo Sauce.  Add the juice and then shred your chicken and stir everything together.


By then your dough should be done and you can take it out of the oven.


Now it's time to construct your "pizza" spread your Alfredo Sauce evenly on the bottom and layer with the Broccoli.


Then your chicken


Banana Peppers


And finally your Mozzarella.  

I like to leave about a inch of space around the rim for the "crust"

Pop it in the oven for another 15-20 mins.


Bake until the cheese is melted and the crust is golden brown!


I let it set for a good 5-10 min before cutting in otherwise the ingredients tend to slide off if you try to pick it up right away lol.  After it's been sitting for a bit it tends to firm up :)

Pair with a nice salad and you're good to go!

BTW this is also REALLY good w/ some sliced steak it's like a Philly Cheesesteak pizza :p

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