Thursday, August 29, 2013

Steak - restaurant style

Let me tell you that once you have a good steak, you will never spend a dime on a cheap piece of meat. Well, that's where it all begins. Buying a good steak is not a cheap endeavour but it is well worth it. Here are some tips before you hit the market.

Steak Buying Tips

1.Buy the best grade of meat you can afford...Prime, Choice, Select in that order.
2.When possible, buy from the butchers counter not the pre-packaged section.
3.Look for steaks with fine texture and firm to the touch.
4.You want the color to be a light cherry red color, not deep red. And by all means stay away from gray meat.
5.Look for a steak that has marbling. It is the thin threads of fat running through the meat that makes it Prime and gives it that incredible flavor.
6.If you do buy packaged meat, stay away from any with excessive moisture, tears or that are past their sell by date.



I started using Ina's Food Network recipe to prepare my steaks and I really love them. I don't use the flour as she does in her recipe but pretty much follow it to the dot otherwise.
Click HERE for the recipe.

Enjoy this finger licking goodness!

Tuesday, August 27, 2013

Fishy Friends


I love the Fishy Friends stamp set. So much fun using copic markers to color it. Enjoy it!

Friday, August 23, 2013

Quick chicken stir-fry

This stir fry recipe is incredibly flavorful. You have the fresh ginger and garlic and the hoisin sauce that fill your house with smells that make your stomach grumble. You can incorporate any of your favorite veggies into it and can cook it with or without the chicken. I usually double the veggies and double the sauce.


Ingredients:

1/4 cup chicken broth
2 tsp cornstarch
3 Tbsp soy sauce
2 Tbsp hoisin sauce
2 Tbsp oil
3 Tbsp green onion, chopped
2 garlic cloves, chopped (we love garlic so I usually double it)
2 tsp fresh ginger, grated
1/2 tsp red pepper flakes
1 lb chicken breast, cut into small pieces
3 cups chopped veggies of your choice (I use onion, zucchini, broccoli and red bell pepper)


Heat up oil in the wok. Add garlic, ginger, green onion and red pepper flakes and saute for 15 seconds. Add chicken and brown it. Meanwhile, in a bowl mix broth, cornstarch, soy sauce and hoisin sauce.
I like my veggies well done so I take the chicken out and put my veggies in. When veggies will start getting soft put the chicken back in and add the cornstarch mixture and bring it to boil.
If you like your veggies crunchy, don't take the chicken out of the wok. When the chicken is brown, add the veggies and cook it all together until done. Then add the sauce. Serve with rice.

Tuesday, August 20, 2013

Citrus Rice Salad

Greetings to all!! I was having issues publishing my blog but I think that I'm up and running again... At least for now. I've been enjoying this summer tremendously and good food is a huge part of it for me. I found this recipe at Food Network and it can be eaten cold or warm. It is very refreshing and delicious either way you serve it. I usually add more lemon juice to it as we love the overpowering taste of lemon in it.






Ingredients
Rice Salad:
1/2 cup sliced almonds
4 cups low-sodium chicken stock
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 cups brown basmati rice, rinsed
3/4 cup chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
1 cup thinly sliced green onions

Vinaigrette:
1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons soy sauce
1 tablespoon honey
Kosher salt and freshly ground black pepper


For the Rice Salad: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.

For the Vinaigrette: In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste. Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.