Fabulous Mongolian Beef

Another successful recipe from Blogchef! I don't know much about her or him but the recipes from the blog are unbelievable. I love all the Chinese recipes that I found there. If you like Chinese style food, definitely visit the blog, you'll love it! This Mongolian beef is, in my opinion, much better than the ones from any restaurants I've been. I changed the recipe a little bit like I always do. I used more ginger and garlic since I love their taste. I added a little more of red pepper flakes, as you might already know, I always love a little kick to all my dishes. :) It was perfect. Sweet. Spicy. Flavorful. Two thumbs up!!

Mongolian Beef

Ingredients:

1 lbs flank steak, thinly sliced with an angle at about 45 degrees
1/4 cup cornstarch (I needed a little more than that as my flank steak was a little more than a lbs. Use more if you need to.)
2 teaspoons vegetable oil
1 tablespoon ginger, finely chopped
2 cloves of garlic, minced
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tablespoons rice wine (sake)
1 teaspoon red pepper flakes
2 green onions, sliced
1 medium onion, sliced
Oil, for frying

Direction:

In a medium bowl, mix flank steak and cornstarch, until cornstarch is coated on the steak evenly. Let sit for about 10 minutes. This part is important so do not skip.

Meanwhile, in a small saucepan, heat 2 teaspoons of oil. Add garlic, ginger, and stir for 10 seconds. Add soy sauce, water, and wine. Add brown sugar and stir until it is dessolved in the liquid. Add the red pepper flakes. Bring the sauce to boil and boil for 2-3 minutes.

Heat about a cup of oil in a deep frying pan and fry the flank steak, about 3 minutes. Place the cooked beef on a paper toweled plate to drain oil.

Serve with rice if desired.

Fabulous Mongolian Beef

Another successful recipe from Blogchef! I don't know much about her or him but the recipes from the blog are unbelievable. I love all the Chinese recipes that I found there. If you like Chinese style food, definitely visit the blog, you'll love it! This Mongolian beef is, in my opinion, much better than the ones from any restaurants I've been. I changed the recipe a little bit like I always do. I used more ginger and garlic since I love their taste. I added a little more of red pepper flakes, as you might already know, I always love a little kick to all my dishes. :) It was perfect. Sweet. Spicy. Flavorful. Two thumbs up!!

Mongolian Beef

Ingredients:

1 lbs flank steak, thinly sliced with an angle at about 45 degrees
1/4 cup cornstarch (I needed a little more than that as my flank steak was a little more than a lbs. Use more if you need to.)
2 teaspoons vegetable oil
1 tablespoon ginger, finely chopped
2 cloves of garlic, minced
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tablespoons rice wine (sake)
1 teaspoon red pepper flakes
2 green onions, sliced
1 medium onion, sliced
Oil, for frying

Direction:

In a medium bowl, mix flank steak and cornstarch, until cornstarch is coated on the steak evenly. Let sit for about 10 minutes. This part is important so do not skip.

Meanwhile, in a small saucepan, heat 2 teaspoons of oil. Add garlic, ginger, and stir for 10 seconds. Add soy sauce, water, and wine. Add brown sugar and stir until it is dessolved in the liquid. Add the red pepper flakes. Bring the sauce to boil and boil for 2-3 minutes.

Heat about a cup of oil in a deep frying pan and fry the flank steak, about 3 minutes. Place the cooked beef on a paper toweled plate to drain oil.

Serve with rice if desired.

Fabulous Mongolian Beef

Another successful recipe from Blogchef! I don't know much about her or him but the recipes from the blog are unbelievable. I love all the Chinese recipes that I found there. If you like Chinese style food, definitely visit the blog, you'll love it! This Mongolian beef is, in my opinion, much better than the ones from any restaurants I've been. I changed the recipe a little bit like I always do. I used more ginger and garlic since I love their taste. I added a little more of red pepper flakes, as you might already know, I always love a little kick to all my dishes. :) It was perfect. Sweet. Spicy. Flavorful. Two thumbs up!!

Mongolian Beef

Ingredients:

1 lbs flank steak, thinly sliced with an angle at about 45 degrees
1/4 cup cornstarch (I needed a little more than that as my flank steak was a little more than a lbs. Use more if you need to.)
2 teaspoons vegetable oil
1 tablespoon ginger, finely chopped
2 cloves of garlic, minced
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tablespoons rice wine (sake)
1 teaspoon red pepper flakes
2 green onions, sliced
1 medium onion, sliced
Oil, for frying

Direction:

In a medium bowl, mix flank steak and cornstarch, until cornstarch is coated on the steak evenly. Let sit for about 10 minutes. This part is important so do not skip.

Meanwhile, in a small saucepan, heat 2 teaspoons of oil. Add garlic, ginger, and stir for 10 seconds. Add soy sauce, water, and wine. Add brown sugar and stir until it is dessolved in the liquid. Add the red pepper flakes. Bring the sauce to boil and boil for 2-3 minutes.

Heat about a cup of oil in a deep frying pan and fry the flank steak, about 3 minutes. Place the cooked beef on a paper toweled plate to drain oil.

Serve with rice if desired.

Juicy Turkey Burger

Well, it's midnight and I had a light meal for dinner, and I am updating my blog.... Well, not a very good idea. I'm sitting here looking at these pictures of the burger that I had a couple of days ago and my mouth is watering and my stomach is growling.. This turkey burger was so wonderful, juicy, and the meat was tender. I loved every bite of it. I adapted Emeril's recipe but this one is different, like I used jalepeno peppers instead of serano. I used only a little bit of cumin because of its very strong taste, but you can definitely use more if you like the taste, of course. I didn't use his southwestern essence, instead, I used his creole essence which made the burger taste fabulous! Emeril uses this similar recipe for sliders but I wanted a regular sized burger so I changed the recipe a little bit. But if you're curious about Emeril's slider recipe, click here. Otherwise, stick with me and have some delicious burgers with your family tonight!



Turkey Burger (makes 2-4 burgers depending on how big you make the patties)

Ingredients: (for two)

2 hamburger buns (I used fresh baked buns from safeway)
1 lbs ground turkey (extra lean, I used 98% fat free)
2 slices of cheddar cheese
Lettuce, sliced tomatoes, and mayo for topping

Meat mixture-
2 egg whites
1 medium red onion, chopped
2 jalepeno peppers, chopped
1 1/2 tablespoons Emeril's creole essence (recipe follows)
1/4 teaspoon ground cumin (Emeril calls for 1 teaspoon ground cumin but it's a bit too much for me, so I reduced it to 1/4 teaspoon)
1 tablespoon Worcetershire sauce

Emeril's Creole essence-

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Direction:

In a large bowl, mix all the meat mixture and mix well. Heat grill to medium-high and oil the grill with olive oil or vegetable oil slightly so the meat doesn't stick on the grill. Form 2-4 patties out of the meat mixture and grill them until they are cooked thoroughly. Place a slice of cheese on top of the pattie and cover the grill using a lid of a pan so the cheese melts nicely.

Meanwhile, grill the buns on a oiled pan, over medium heat until the buns turn a little crispy and gold. On a bun, place mayo, lettuce, tomato, and the pattie. Serve with fries, if desired. Enjoy!!

Juicy Turkey Burger

Well, it's midnight and I had a light meal for dinner, and I am updating my blog.... Well, not a very good idea. I'm sitting here looking at these pictures of the burger that I had a couple of days ago and my mouth is watering and my stomach is growling.. This turkey burger was so wonderful, juicy, and the meat was tender. I loved every bite of it. I adapted Emeril's recipe but this one is different, like I used jalepeno peppers instead of serano. I used only a little bit of cumin because of its very strong taste, but you can definitely use more if you like the taste, of course. I didn't use his southwestern essence, instead, I used his creole essence which made the burger taste fabulous! Emeril uses this similar recipe for sliders but I wanted a regular sized burger so I changed the recipe a little bit. But if you're curious about Emeril's slider recipe, click here. Otherwise, stick with me and have some delicious burgers with your family tonight!



Turkey Burger (makes 2-4 burgers depending on how big you make the patties)

Ingredients: (for two)

2 hamburger buns (I used fresh baked buns from safeway)
1 lbs ground turkey (extra lean, I used 98% fat free)
2 slices of cheddar cheese
Lettuce, sliced tomatoes, and mayo for topping

Meat mixture-
2 egg whites
1 medium red onion, chopped
2 jalepeno peppers, chopped
1 1/2 tablespoons Emeril's creole essence (recipe follows)
1/4 teaspoon ground cumin (Emeril calls for 1 teaspoon ground cumin but it's a bit too much for me, so I reduced it to 1/4 teaspoon)
1 tablespoon Worcetershire sauce

Emeril's Creole essence-

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Direction:

In a large bowl, mix all the meat mixture and mix well. Heat grill to medium-high and oil the grill with olive oil or vegetable oil slightly so the meat doesn't stick on the grill. Form 2-4 patties out of the meat mixture and grill them until they are cooked thoroughly. Place a slice of cheese on top of the pattie and cover the grill using a lid of a pan so the cheese melts nicely.

Meanwhile, grill the buns on a oiled pan, over medium heat until the buns turn a little crispy and gold. On a bun, place mayo, lettuce, tomato, and the pattie. Serve with fries, if desired. Enjoy!!

Juicy Turkey Burger

Well, it's midnight and I had a light meal for dinner, and I am updating my blog.... Well, not a very good idea. I'm sitting here looking at these pictures of the burger that I had a couple of days ago and my mouth is watering and my stomach is growling.. This turkey burger was so wonderful, juicy, and the meat was tender. I loved every bite of it. I adapted Emeril's recipe but this one is different, like I used jalepeno peppers instead of serano. I used only a little bit of cumin because of its very strong taste, but you can definitely use more if you like the taste, of course. I didn't use his southwestern essence, instead, I used his creole essence which made the burger taste fabulous! Emeril uses this similar recipe for sliders but I wanted a regular sized burger so I changed the recipe a little bit. But if you're curious about Emeril's slider recipe, click here. Otherwise, stick with me and have some delicious burgers with your family tonight!



Turkey Burger (makes 2-4 burgers depending on how big you make the patties)

Ingredients: (for two)

2 hamburger buns (I used fresh baked buns from safeway)
1 lbs ground turkey (extra lean, I used 98% fat free)
2 slices of cheddar cheese
Lettuce, sliced tomatoes, and mayo for topping

Meat mixture-
2 egg whites
1 medium red onion, chopped
2 jalepeno peppers, chopped
1 1/2 tablespoons Emeril's creole essence (recipe follows)
1/4 teaspoon ground cumin (Emeril calls for 1 teaspoon ground cumin but it's a bit too much for me, so I reduced it to 1/4 teaspoon)
1 tablespoon Worcetershire sauce

Emeril's Creole essence-

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Direction:

In a large bowl, mix all the meat mixture and mix well. Heat grill to medium-high and oil the grill with olive oil or vegetable oil slightly so the meat doesn't stick on the grill. Form 2-4 patties out of the meat mixture and grill them until they are cooked thoroughly. Place a slice of cheese on top of the pattie and cover the grill using a lid of a pan so the cheese melts nicely.

Meanwhile, grill the buns on a oiled pan, over medium heat until the buns turn a little crispy and gold. On a bun, place mayo, lettuce, tomato, and the pattie. Serve with fries, if desired. Enjoy!!

Fabulous Sweet Coconut Chicken

This is one of my greatest inventions ever. I was craving some kind of a coconut dish and thought of making this up for lunch today. And wow, it turned out so great! I am definitely making this again! It's sweet with a tiny kick.

Sweet Coconut Chicken

Ingredients: (Makes 2-3 servings)

3-4 chicken breasts, cut into medium size bites, seasoned with seasoning salt and kosher salt
1 egg, beaten
1/2 cup cornstarch
Ground black pepper
1/2 cup oil, for frying

Sweet coconut sauce-
1/3 cup sweetened condensed milk
1/3 cup coconut milk
1 teaspoon red pepper flakes
Corstarch mixture: 1 tablespoon cornstarch + 1 tablespoon water (Mixed in a separate bowl)

Direction:

In a medium bowl, beat egg and stir in chicken. In a medium bowl, add cornstarch and coat chicken evenly.

In a frying pan, in 1/2 cup oil, fry chicken on medium high heat, until the chicken becomes golden brown, or until the chicken is cooked thoroughly. Place chicken on a paper toweled plate.

While the chicken is cooking, mix all the sweet coconut sauce in a small saucepan, on medium heat. When the sauce starts boiling, pour in the cornstarch mixture, stirring frequently. Reduce heat to low and let it simmer until the sauce thickens.



Stir chicken in the coconut sauce and serve.