Posts in : Ingredients crushed red pepper flakes
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- Posted by elimam
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Prep Time 15 minutes Cook Time 45 minutes Servings servings
Ingredients- 1/3 cup warm water
- 1/4 cup packed brown sugar
- 2 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 4 cloves garlic , minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon Chinese five-spice powder
- 1 teaspoon grated orange peel
- 2 tablespoons Extra Virgin Olive Oil
- 1 1/2 pounds skinless, boneless chicken breast halves cubed
- 2 cups water
- 1 cup uncooked white rice
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- chopped green onions for garnish
Prep Time 15 minutes Cook Time 45 minutes Servings servings
Ingredients- 1/3 cup warm water
- 1/4 cup packed brown sugar
- 2 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 4 cloves garlic , minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon Chinese five-spice powder
- 1 teaspoon grated orange peel
- 2 tablespoons Extra Virgin Olive Oil
- 1 1/2 pounds skinless, boneless chicken breast halves cubed
- 2 cups water
- 1 cup uncooked white rice
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- chopped green onions for garnish
Instructions-
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
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Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
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While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
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Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
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- Posted by elimam
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Prep Time 20 minutes Cook Time 10 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Champagne vinegar or sherry vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon coarse sea salt or kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 clove garlic minced
- 1 pound uncooked large shrimp peeled and deveined
- 1/2 fresh pineapple peeled and cored, cut lengthwise into 4 slabs
- 8 cups mixed field greens or baby greens
- 3 tablespoons chopped fresh basil or tarragon leaves
Prep Time 20 minutes Cook Time 10 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Champagne vinegar or sherry vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon coarse sea salt or kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 clove garlic minced
- 1 pound uncooked large shrimp peeled and deveined
- 1/2 fresh pineapple peeled and cored, cut lengthwise into 4 slabs
- 8 cups mixed field greens or baby greens
- 3 tablespoons chopped fresh basil or tarragon leaves
Instructions- Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
- (Sneak a quick dip of artisan bread into the mixture - so good!)
- Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
- Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.
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- Posted by elimam
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Prep Time 10 minutes Cook Time 5 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 4 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons dry sherry or lemon juice
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian flat leaf parsley
Prep Time 10 minutes Cook Time 5 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 4 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons dry sherry or lemon juice
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian flat leaf parsley
Instructions- Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
- Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
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Aug 1, 2016