1 pound fresh white Fish (like mahi mahi, sea bass, or flounder), cut into small cubed
Lime juice - about 10 to 15 limes
1 medium onion - thinly sliced
¼ cup fresh cilantro leaves - chopped
2 to 3 chili peppers , finely chopped with seeds removed
Kosher salt and freshly ground black pepper
1 clove garlic - minced
1 small piece ginger - grated (approximately ½ inches) - opitional
18 medium cooked shrimp, deveined and shells removed
12 large rice paper sheets (approximately 22 cm in diameter)
3 ounces cooked rice vermicelli noodles
12 leaves of leafy green lettuce (Romaine or butter lettuce, stems removed)
A bunch of fresh mint leaves
1 tablespoon butter
6 tablespoons chunky peanut butter
6 tablespoons Hoisin sauce
2 teaspoons sugar
A pinch of salt
12 oz of hot water
Peanut Sauce Directions:
Option 1: If using pre-cooked frozen shrimp, defrost them in cold water. Once defrosted, drain the water and cut the shrimp in half along the body.
Option 2: If using fresh shrimp, devein them, leaving the shell on. Cook the shrimp in a pot of salted water for about 2 to 3 minutes or until they are no longer translucent. Drain under cold running water to stop the cooking process. Remove the shell and tail, and cut the shrimp in half along the body.
Preparing the Rice Noodles:
Option 1: Cook the rice noodles according to the package instructions. Drain and cool the noodles under cold running water to stop the cooking process.
Option 2: Soak the uncooked noodles in hot water for about 5 to 8 minutes until soft, then drain the water. Once soft, use kitchen scissors to cut the noodles into shorter lengths.
Experiment with these optional ingredients in your Spring Rolls:
For the marinade:
1 pound beef (flank steak or sirloin), thinly sliced
2 tablespoons dark soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1 tablespoon Mirin (Sweet cooking wine)
1/8 teaspoon coarse black pepper
½ teaspoon garlic powder
⅛ teaspoon ginger powder
½ teaspoon salt
For the stir-fry:
2 tablespoons oil (such as avocado or canola oil)
2 cloves garlic, minced
1 teaspoon ginger, minced
1 onion, sliced
1 bell pepper, thinly sliced
1 carrot, julienned or thinly sliced
1 cup broccoli florets
1 cup sliced mushrooms
1 cup fresh snap peas or green beans, trimmed
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 cup water
2 teaspoon of corn starch
1 teaspoon red pepper flakes for heat
Salt and black pepper to taste
2 chopped green onions and roasted sesame seeds for garnish
3 cups cooked Jasmine rice
Marinate the Beef:
Combine the sliced beef in a bowl with soy sauce, cornstarch, salt, garlic, ginger powder, sesame oil, mirin, and black pepper. Mix well and let it marinate for at least 15-20 minutes.
Prepare the Vegetables:
While the beef is marinating, prepare the vegetables by washing, peeling, and slicing them.
Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat the pan.
Add the marinated beef and stir-fry for 2-3 minutes, or until it's browned and cooked through. Remove the beef from the pan and set it aside.
Cook the Vegetables:
In the same pan, add the remaining tablespoon of oil. Add minced garlic and ginger, and sauté for about 20-30 seconds until fragrant.
Add onion, bell pepper, carrot, broccoli, and snap peas or green beans. Stir-fry for 3-4 minutes until the vegetables are crisp-tender but still vibrant in color.
Return the cooked beef to the pan with the vegetables.
Combine oyster sauce, soy sauce, water, cornstarch and sesame oil. Drizzle over the beef and vegetables. If you like it spicy, add red pepper flakes.
Toss everything together in the pan for another 2-4 minutes, ensuring the beef and vegetables are coated evenly with the sauce and the sauce starts to thicken.
Remove from heat and serve the stir-fry over steamed Jasmine rice
Garnish with chopped green onions and sesame seeds if desired.
Remember, stir-frying is a quick cooking method, so have all your ingredients prepped and ready before you start cooking. Adjust the seasoning and ingredients according to your taste preferences. Enjoy your delicious homemade stir-fry beef and vegetables!
2 large tomatoes, cut into chunks or 1 pint cherry tomatoes
1 cucumber, sliced think and cut into half moon
1 small red onion, thinly sliced
1 green bell pepper, sliced
1/2 cup Kalamata (black) olives, pitted and cut in half
1/4 cup Green olives
6 to 8 oz. Feta cheese, crumbled
1 1/2 teaspoons Fresh oregano leaves (or dried oregano)
1/4 cup Extra virgin olive oil
2 tablespoon Red wine vinegar
1 to 2 teaspoons of freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Optional additions or variations:
1 1/2 to 2 lb. boneless chicken thighs or breasts, cut into bite-sized pieces
1 red onion, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced (optional)
1/4 cup olive oil
1 tablespoon lemon juice
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon honey
2 teaspoon paprika
½ teaspoon cumin powder
2 teaspoon salt, to taste
1/8 teaspoon freshly ground black pepper
Wooden skewers, soaked in water for 30 minutes
Greek kabobs also known as Souvlaki, are a popular Mediterranean dish that are perfect for summer grilling. They are a delicious and healthy summer dish that are packed with flavor and protein. Enjoy!
This recipe is also great with Lamb, Beef or just vegetables.
2 cup Plain Greek yogurt - cold
2 - 3 tablespoon extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice or 1/2 lemon, juiced
3 -4 cloves garlic, minced
1/4 cup fresh dill, chopped
Salt to taste or 1/4 teaspoon
Freshly ground black pepper, to taste or 1/8 teaspoon
For a Traditional flavor (Tzatziki Sauce) add grated cucumbers to the mix and a bit of mint instead of dill. I personnel love the flavor dill brings to this sauce.
Cucumber Prep - 1/2 English cucumber or 3 mini cucumber, grated using the larger hole section of a box grater. Add to a bowl and sprinkle 1/4 teaspoon kosher salt. Lightly stir and set to the side while you prep the ingredients listed above.
Once your yogurt sauce is ready, use a cheesecloth, your hand or a strainer to squeeze out as much juice as you can from the cucumber. Discard the juice and add the cucumber to your yogurt mix. Stir everything together. Cover and refrigerate for at least an hour or over night.
If you do not have a grater you can chop your cucumber Julienne style.
4 to 5 pounds of pork shoulder - cut into small cubes
3 to 4 tablespoons Wet Jerk Rub - (see recipe link below)
3 tablespoons BBQ sauce - (see recipe link below)
Salt to taste - about 4- 5 teaspoon
1/4 cup BBQ sauce for brushing
Enjoy the flavorful and spicy jerk pork!
1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tablespoons molasses
2 teaspoon Dijon mustard
2 teaspoon paprika (you can use Smoked Paprika)
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Optional: 2 to 3 teaspoon Bourbon
1 to 1 1/2 pound of organic carrots
2 to 3 cups water if you are blending instead of juicing
1 cup condensed milk (optional) or sugar to sweeten
⅛ teaspoon nutmeg
1 teaspoon vanilla extract
¼ to ½ pound salted codfish
2 cups all-purpose flour
2 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon paprika (optional)
1 teaspoon thyme
1 hot pepper - scotch bonnet or habanero
½ teaspoon garlic powder or 2 garlic cloves
1 to 2 stalks of scallion
1 small onion
1 plum tomato
¼ cut diced zucchini
2 -3 okra - optional
About 2 to 2 ¼ cup room temperature water
Oil for frying
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Hi my name is Dianne. I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature.