chef maharaja's delectible delights

arroz con pollo

2011-09-22T21:16:00.000-07:00

mood: phlegmatic
listening to: sleigh bells :: tell 'em/infinity guitars

happy 2011! ha ha, it's been a long time. while it's september and this is the first time i'm posting anything, i've been making some new dishes. for whatever reason, i haven't been taking pictures and i'm been hella lazy. in any case, this is a dish that i got to try while in costa rica and it's got some crazy flavor. you can adjust the measurements as you like as it is a pretty simple recipe to make. i even made the dish into a formation of a volcano with lava coming out of it... just like they did it in CR.

Ingredients:
2 chicken breasts
1/2 red onion, sliced
1 green pepper, diced
4 garlic cloves, minced
2 cups brown rice
1 lime, squeezed
14 oz can chicken broth

1 tsp salt
1 tsp ground black pepper
1 tsp paprika
1 tsp cumin
3 tbsp olive oil
1/2 cup white wine
1 ham steak, cubed

Preparation:
- slice chicken breasts into 1 in. cubes and the sprinkle pepper, salt, cumin and paprika over top
- heat oil at medium heat and then put chicken into saucepan. cook until chicken is light brown
- add in sliced green pepper, onion, ham steak and garlic into saucepan
- cook for a few minutes and then add brown rice, chicken broth and wine and stir
- cover the saucepan for about 20 mins on medium heat, stirring occasionally

cilantro and garlic infused salsa

2010-12-04T10:12:00.000-08:00

mood: catalytical
listening to: meat beat manifesto :: luminol/mnemonic

the slacker in me has come out again, but this time it was due to a lack of creativity. i couldn't think of anything to make and nothing sounded inspiring. there are a ton of recipes that i've wanted to try out that my father is quite the proficient master at, but i needed to know a little more about the creation process. finally, i have some insight into a fantastic one and i'm re-purposing it, courtesy of pops.

this salsa is not for the meek... it's easy to make, inspires creativity and is fully customizable to your tastes!

Ingredients:
2 cans, tomatoes
2 bunches of green onion, sliced
1.5 bunches of cilantro, sliced
8 large garlic cloves, sliced

8 thai chilis, sliced
lemon juice
chili powder
salt

Preparation:
- after all vegetables are sliced, begin to mince tomatoes by hand in a large bowl, leave juice in can.
- add in cilantro, green onions, garlic and chilis, mix ingredients together by hand.
- add lemon juice, salt and chili powder to taste

costa rican gallo pinto (rice and beans)

2010-08-20T15:17:00.000-07:00

mood: galvanized
listening to: front line assembly :: angriff/release/pressure wave

so it's been a long while since i've posted anything and since i'd even cooked anything. bit of lost inspiration, coupled with summertime activities and some travel and accounted for the massive timesuck. it's like a vortex where time just spirals away... but none the less, on a recent trip to costa rica, i was introduced to a new and beautful treat by the name of lizano. if you've heard of this stuff, you know what i'm talking about it. it's got a nice tangy zesty flavor that's not spicy and it just gives everything a little added kick. i've officially dubbed this as the national condiment of costa rica.

and with this loveliness comes a new and extremely easy dish to make. the costa rican's call this "gallo pinto," but we know it better as rice and beans. they literally eat it for all meals of the day and i totally understand why. it's delicious... even when i make it. it doesn't take a lot and it's a real easy dish to make.

Ingredients:
1 green pepper, diced
1 red pepper, diced
6 green onion stalks, sliced
4 large garlic cloves, minced
1 can, black beans
2 cups, cooked brown rice
cilantro

1 tsp, ground fennel
1 tsp of salt
1/2 tsp, cumin
dashes of worcestershire sauce
2 tsps, hot sauce
6 tbsp, lizano sauce
canola oil

Preparation:
- cook 2 cups of brown rice and set aside.
- heat canola oil in a skillet on medium heat and adding peppers and onions. stir until soft then add the fennel, cumin and garlic.
- add in beans, undrained, worcestershire sauce, hot sauce and 2 tbsps of lizano sauce and stir on medium.
- transfer bean/pepper mixture into a large pot and add in rice and mix. add 4 tbsp of lizano and salt, as desired.
- sprinkle cilantro leaves on top and serve.

mexi-turkey pasta salad

2010-05-18T20:14:00.000-07:00

mood: asphyxiated
listening to: the blood of heroes :: chains/salute to the jugger

as i've been working on different culinary masterpieces and some not-so-masterpieces, i realized that almost everything if not all of the things that i've posted here have been warm recipes. well, i decided to change things up with a recipe that could be either warm or cold, but personally... it takes a lot better cold. this is meant to be an appetizer and something to be shared by many people. it's easy, rather quick and can be adjusted to your particular fancy.

Ingredients:
16 oz. of fusilli pasta
1 tbsp, olive oil
1.25 lbs, ground turkey
taco seasoning mix
24 oz. jar of salsa
8 oz. bottle of ranch dressing

1 green pepper, sliced
1 red pepper, sliced
8 green onions, chopped
4 jalapeno peppers, sliced
sm. can of black olives, sliced
8 oz. of cheddar cheese

Preparation:
- in large pot, add 12 cups of water, olive oil and bring to a bowl on med-high heat; when boiling, add in fusilli and cook pasta till malleable
- in a separate pan, brown turkey meat and drain; add in taco seasoning mix; set aside and let cool
- in a large bowl, mix together salsa, ranch dressing, green onions, green/red/jalapeno peppers, cheddar cheese and olives
- when pasta is ready, drain and put pasta under cold water
- stuff cheese mixture into shells and set aside
- in large bowl or pan, mix together salsa mixture, turkey meat and pasta
- cover and place in refrigerator for an hour before serving

stuffed pasta shells with ricotta cheese

2010-04-28T22:03:00.000-07:00

mood: perspicacious
listening to: high on fire :: snakes for the divine/frost hammer

i have to admit that i've lost some motivation to cook lately, mostly due to the fact that nothing i've seen or thought of has been intriguing enough for me to try my hand at and therefore, the long delay. a friend made this dish a while back and it was so good, i decided that i would try my hand at it. this might be the first time where i didn't go overboard with injecting all kinds of spices and extra ingredients into something that doesn't need a whole lot to give it some flair.

Ingredients:
16 oz., jumbo pasta shells
32 oz., ricotta cheese
2 eggs, beaten
2 garlic cloves, minced
12 oz., shredded mozzarella cheese

dried basil
dried oregano
dried parsley
8 oz., shredded parmesan cheese
26 oz., spaghetti sauce

Preparation:
- in large pot, add 12 cups of water, olive oil and bring to a bowl on med-high heat
- in a large mixing bowl, combine ricotta and mozzarella cheeses, eggs, garlic, 1 tbsp of parsley, basil and oregano and stir evenly
- add shells to large pot and cook till shells become malleable
- remove shells, drain and place shells in cold water
- stuff cheese mixture into shells and set aside
- in separate pot, combine spaghetti sauce and 3 tbsps of parsley, oregano and basil on medium-heat
- preheat oven to 350°
- grease a casserole pan and put light layer of spaghetti sauce on bottom
- spread shells close together and facing up
- sprinkle parmesan cheese and remaining sauce on top
- place in oven for 35-45 minutes or until cheese is bubbly
- serve with garlic bread, a nice pinot noir and a salad for a full meal

garlic shrimp pasta

2010-03-22T20:50:00.000-07:00

mood: vitiated
listening to: health :: in heat/die slow

my slacking this time is completely warranted as i have moved now for the 3rd time in 3 years. hopefully, i like this place enough this time to not move next year around this time. anyways, with that said, get read to see a new background in the dish pictures. my means are a little bit antiquated, but i think that it actually makes for a home-ier feel to everything. while i've been unpacking, i've been trying to find some decent with a garlic tinge to it. as always, i've altered something that i found with my own bit of culinary flair.

Ingredients:
angel hair pasta
1 sm can, sliced olives
red bell pepper, sliced
orange bell pepper, sliced
4 large garlic cloves, minced
1 in. ginger, minced
2 tbsp, margarine
2 tsp, ground fennel
2 tsp, ground coriander

salt, pinches
2 tsp, olive oil
1 lb cooked med. shrimp, peeled
2.5 tbsp corn starch
4 tbsp, cold water
1/2 can chicken broth
1 cup, fresh parsley, chopped
1 cup, fresh basil, chopped
3 tsp, lemon juice
chili powder, pinch

Preparation:
- in large pot, add 12 cups of water and olive oil and bring to a bowl on med-high heat
- add noodles and reduce heat to medium
- in medium pan, heat margarine and add ginger, garlic, coriander and fennel on medium heat; stir for 2-3 mins
- add in peppers, olives, broth and half the amounts of parsley and basil; continue stirring
- in small bowl, mix up corn starch and water until smooth and add in to pan
- reduce heat to medium-low and add in shrimp, salt, chili powder and lemon juice; stir
- remove heat and add rest of parsley and basil
- drain pasta, serve portion and add shrimp mixture over top

low-carb turkey tacos

2010-02-15T22:24:00.000-08:00

mood: dissectional
listening to: russian circles :: enter/new macabre

the slacker in me took over again, although this time, it wasn't completely my fault! this work thing keeps getting in the way and it removes every ounce of motivation or energy that i normally have and pushes me in the direction of the kitchen. also, i hadn't found anything that sounded the least bit exciting and i couldn't come up with any alterations of old favorites and so the blog went unattended.

but... i had a stroke of genius this weekend with the extra time off. initially, this was to be a low-carb version of tacos, but as the recipe began to take shape, it began to resemble more of a mexican version of chinese lettuce wraps. either way, they are good and this is a meal that could be a dinner or a tangy appetizer.

Ingredients:
canola oil
ginger, minced
lg garlic clove, diced
cracked peppercorns
4 green onions, chopped
2 jalapenos, chopped
red pepper, chopped
turmeric, 1/2 tsp
paprika, 1/2 tsp
1 lb ground turkey

taco seasoning
ground coriander, 1 tsp
garam masala, 1 tsp
1 cup water
3 tbsp worcestershire sauce
2 tbsp white vinegar
splashes of hot sauce
lettuce
guacamole
salsa

Preparation:
- in large pan, add canola oil and sauteé ginger, garlic, onions, both peppers, turmeric and paprika for 3-4 minutes on medium-high heat
- remove and set aside
- cook ground turkey till meat is whitish color
- add seasoning, coriander, garam masala, worcestershire sauce and vinegar
- add water and hot sauce to desired preference, so that all seasoning is mixed thoroughly
- peel layers off lettuce head and cut to desired size
- add meat, guacamole and salsa

i don't know which one sounds more appealing, but if you have a thought... let me know, i'm open to changing up titles

"balls to the walls" pesto chicken pasta

2010-01-08T08:18:00.000-08:00

mood: mystified
listening to: flying lotus :: beginners falafel/melt!/gng bng

first off... i cannot take credit for the name of this recipe. i was experimenting in the kitchen, throwing some ingredients together, and when it was finished, i had a hard time coming up with a name. one person suggested 'balsamic pesto chicken pasta', which is great, but someone else blurted out this name which was too good to be true and there is the etymology of the dish name.

this is relatively easy dish to make, which came out very tangy and the marinade held quite well in the chicken. you may want to use more pesto than i did. i purposely used less, because it can get overwhelming and the amount i used was perfect for me.

one note: because it's warm out here, i was able to use the grill. if you live in a cold weather climate, the possibility of this may be less likely.

Ingredients:
1 chicken breast
balsamic vinegar
garlic powder, sprinkle
worcestershire sauce
2 garlic cloves, minced
green onions, sliced
1 small jar of pesto
artichoke hearts
whole grain rotini pasta

Preparation:
- in a bowl, marinate chicken in worcesteshire and balsamic mixture with garlic powder sprinkled over top, overnight
- once marination is complete, cook on grill till you have some good grill lines on chicken
- in a large pot, bring water to a boil and add in pasta on medium heat
- in a saucepan, add garlic cloves and green onions and cook till slightly brown
- add in pesto sauce and artichoke hearts
- when chicken is done, cut into pieces and add to pesto mixture
- serve mixture over top of pasta

you could just as easily marinate it in italian dressing as well.

breakfast burrito

2010-01-02T10:47:00.000-08:00

mood: dauntless
listening to: mudvayne :: closer/heard it all before

happy new year to all! one of my resolutions was to attempt some more easy and difficult recipes, so we'll see how close i come to carrying that out.

not sure what your situations were on new year's day, but this guy was quite hungover and in need of something delicious to put me back to sleep/remove the hangover. i decided to make a simple, yet tasty little morning treat to get my 2010 off to the right start. this is a healthier, non-mcdonalds based dish that anyone can make!

Ingredients:
2 eggs
splash of milk
1/4 onion, diced
1/4 ham steak
pinch, paprika
pinch, cumin
pinch, garlic powder
shredded cheddar cheese
hot sauce
tortilla
light sour cream

Preparation:
- crack eggs, add milk, onion, ham, paprika, cumin, garlic powder and mix
- grease a nonstick pan and pour mixture in over medium-high heat
- cook eggs until slightly brown
- on a tortilla, add small layer of sour cream and cover with eggs
- add cheese and hot sauce on top, roll closed... and enjoy!

there are a lot of things that could've been added to make this even more of a masterpiece, but as i said... i was looking for something quick and delicious to douse my hungover a final blow.

christmas omelette

2009-12-26T13:15:00.000-08:00

mood: intransigent
listening to: frank sinatra :: young at heart/in the wee small hours of the morning

merry christmas to all and what better way to celebrate the season than with... a christmas omelette! there is nothing "christmasy" about this recipe other than it's got greens and reds in it, but i did make this on christmas morning and it was delicious. who doesn't like a good omelette! it's simple and easy to make. i wanted to put more things into this, but it would've ended up more like a quiche so i had to dial it back just a bit.

Ingredients:
1 can of egg of substitute (or 2 eggs)
1/2 green pepper, diced
1/4 onion, diced
1/4 ham steak
pinch of paprika
pinch of ground coriander
provolone cheese
salsa
wheat bread
margarine

Preparation:
- mix egg substitute with pepper, onion, ham, paprika and coriander
- grease a nonstick pan and pour mixture in over medium-high heat
- raise edges occasionally as egg cooks
- when egg mixture remains slightly runny on top, put in provolone cheese and fold over
- make toast with butter
- when cheese starts to run slightly, serve on top of bread and cover with salsa

happy holidays!

roasted red pepper bisque

2009-12-22T06:02:00.000-08:00

mood: satiated
listening to: isis :: hall of the dead/ghost key

it's cold outside and what's better on a cold afternoon or evening than soup! i've been feeling inspired to find a soup to make for the past 2 weeks, but nothing sounded intriguing. i didn't want to make something that you could pour out of a campbell's can, but also didn't want to make something that would take forever and a day... i mean, come on... it's soup! i came across this recipe and realized the alteration opportunities that i had to make this even more magnificent. the original called for chicken broth, which i've never found to be that tasty, so i substituted tomato paste and heavy whipping cream. this one is easy for all y'all that are being blanketed by snow.

Ingredients:
2 16 oz. jars of roasted red peppers
1 6 oz can of tomato paste
2 large garlic cloves
ginger
salt
dried basil
dried oregano
cumin ground black pepper
1/2 cup heavy whipping cream

Preparation:
- drain red peppers and put in food processor or blender
- blend until smooth, add in garlic and ginger
- in a large saucepan, mix red pepper mixture with tomato paste and heavy whipping cream
- add in salt, pepper, basil and oregano to taste

if you want to add in shrimp or other vegetables, you can add them in here and serve it with some french bread

eggplant parmesan

2009-12-16T19:59:00.000-08:00

mood: feisty
listening to: greymachine :: wolf at the door/sweatshop

tis the season for me to be a slacker... and a slacker is what i've been. i've actually made a few dishes here and there, but they haven't quite been up to snuff and therefore, the long delay between posts. finally, i feel somewhat comfortable in posting this as it took a few iterations for me to get it right, but it's at a place that i feel like i can share this. jenn hoyt, here's veggie dish finally!

Ingredients:
2 eggplants, peeled and sliced
italian breadcrumbs
2 eggs
1 tbsp white horseradish
balsamic vinegar
4 garlic cloves, minced
salt
yellow pepper, sliced
green pepper, sliced
4 green onions, sliced

ginger
black peppercorn
fennel seed
canola oil
dried basil
dried oregano
2 cans, plain spaghetti sauce
mozzarella cheese
parmesan cheese
cheddar cheese

Preparation:
- preheat oven to 350°
- peel and slice eggplant; dip eggplant slices in egg and into italian breadcrumbs
- bake slices for 5-10 minutes or until light brown
- in a sauce pan, heat canola oil
- add garlic, ginger, fennel and peppercorns
- stir in green onion and yellow and green peppers
- add in white horseradish, balsamic vinegar and salt to taste
- stir in spaghetti sauce, basil and oregano
- heat mixture until slightly bubbling
- grease a casserole pan and put layer of spaghetti mixture on bottom of pan
- place layer of baked eggplant slices on top
- coat with mixture of parmesan, mozzarella and cheddar cheese
- repeat spaghetti sauce, eggplant and cheese until all ingredients are used
- cover with foil and heat in oven for 40-45 minutes

serve with a nice salad and bread and you're good to go

grilled salmon and asparagus with horseradish sauce

2009-10-29T21:58:00.000-07:00

mood: lethargic
listening to: dj krush :: transitions/四極 (japan extra track 2)

after months and months of dancing around it, i finally mustered up the courage to cook some salmon. it's been a long time coming and it was mostly due to the fact that i couldn't think of anything that i wanted to make with it. i wasn't enthused about just laying a salmon fillet on top of buttered rice or anything like that, but recipe intrigued me, mostly because of the sauce that accompanies the salmon. i added in some grilled asparagus for some added variety. i think you'll enjoy this one.

Ingredients:
3 salmon fillets
non stick vegetable spray
3 tbsp vegetable oil
2 tbsp white horseradish
1 tbsp soy sauce
1 tbsp worcestershire sauce
2 garlic cloves, minced
salt
lemon juice
louisiana hot sauce
asparagus spears
garlic salt

Horseradish Sauce:
3/4 cup sour cream
1/4 cup mayonnaise
2 tbsp white horseradish
2 tbsp basil
1 tbsp oregano
1 tbsp lemon juice
1 tsp soy sauce
louisiana hot sauce

Preparation:
- to create the horseradish sauce, combine all elements and mix thoroughly
- coat grill rack with nonstick spray and start grill on medium heat
- in separate bowl, mix oil, horseradish, soy sauce, worcestershire, minced garlic, salt, lemon juice and louisiana hot sauce
- coat salmon fillets with marinade, then place on grill
- grill salmon for about 5-7 minutes per side or until the center becomes desired color
- remove salmon fillets and lay asparagus spears on grill
- occasionally turn the asparagus and coat with garlic salt and sprinkle worcestershire sauce
- cook for about 8-10 minutes and remove from grill
- serve with horseradish sauce

grilled chicken with sun-dried tomato pesto and artichoke hearts

2009-10-07T21:39:00.000-07:00

mood: charismatic
listening to: scorn :: can but try/part of

in case you missed it, it was my birthday this past weekend... (insert happy birthday song)

thank you... anyways, in celebration of my birth, i tried to make something a bit more simple with some ingredients that i haven't been able to use as of yet. this quest let me settle on this recipe which allowed me to use artichoke hearts, a vegetable that i've become quite fond of lately. in any case, this is a very easy recipe that shouldn't take more than 45 mins to make. it will require you to use a grill, so for those of you in the east, you may want to try making this one sooner than later, since that white stuff will be falling on the ground shortly.

Ingredients:
3 chicken breasts
worcestershire sauce
white vinegar
lime juice
louisiana hot sauce
balsamic vinaigrette
oregano

basil
salt
2 garlic cloves, minced
14.5 oz can of dice tomatoes
15 oz can of artichoke hearts, drained
3/4 cup of sun-dried tomato pesto
1 sm can of sliced olives

Preparation:
- marinate chicken in mixture of lime juice, worcestershire sauce, hot sauce, vinegar, balsamic vinaigrette, salt, oregano and basil for 15-20 mins.
- grill chicken
- in a separate pot, mix tomatoes, olives, artichoke hearts and pesto on medium heat
- add in oregano, basil, garlic and salt and mix on low heat
- when chicken is grilled to your liking, remove from grill and serve tomato/artichoke mixture on top of the chicken.
- in the picture is a san francisco sour dough french loaf, but choose whatever bread you want

tasty beef lasagna

2009-09-26T14:25:00.001-07:00

mood: tempestuous
listening to: meat beat manifesto :: hellfire/less

slacker, slacker, slacker... can you blame me? the weather is always gorgeous, so of course i'm outside enjoying myself. with the fall approaching, it was time to get back to some basics and what better way to bring in the colder weather with hearty lasagna. i'm biased, but this is the best thing that i've made to date. this is one my all-time favorites and so i've had to some time to practice and perfect this, but my roommate just confirmed my bias by stating, "it's good and really hearty!"

Ingredients:
1.25 lb lean ground beef
4 garlic cloves, minced
ginger, minced
fennel
ground coriander
salt
red pepper, sliced
green pepper, sliced
1/2 yellow onion, sliced
italian parsley
balsamic vinegar

louisiana hot sauce
chili powder
oregano
basil
2 15 oz. cans of tomato sauce
no-boil lasagna noodles
2 eggs (or egg substitute)
1 15 oz. can of ricotta cheese
9 oz. shredded cheddar cheese
6 oz. shredded parmesan cheese

Preparation:
- preheat oven to 350°
- in a pan, brown and drain ground beef
- add in garlic, ginger, parsley, onion, peppers, oregano, basil and fennel on medium-high heat
- stir in tomato sauce, salt, ground cardamom, balsamic vinegar, tapatio and chili powder; reduce heat to medium-low
- in a separate bowl, mix ricotta cheese, 2 eggs and 1/3 cup parmesan cheese
- grease a 9x17 pan and put a thin layer of meat mixture to coat bottom
- layer lasagna shells on top
- pour thin layer of ricotta cheese mixture
- cover with 1/2 of cheddar cheese and 1/2 of remaining parmesan cheese
- repeat meat, lasagna shells, ricotta and cheeses
- add oregano and basil on top
- cover with foil and place in oven for 35 mins or until desired readiness.

turkey infused sloppy joe's

2009-08-25T23:04:00.000-07:00

mood: encouraged
listening to: snoop dogg :: sexual eruption

i decided to try my hand at an old school favorite and an american past-time. think back to your childhood and remember when you had a bad day and mom had sloppy joe's waiting for you. those messy little manifestos made my day... and of course, they were a million times better than the crap that the lunch lady used to serve in the cafeteria (see adam sandler's "lunchlady land" for further analysis). instead of going the normal route and using ground beef and mix like manwich, i wanted to see if i could concoct something just as potent and even tastier. the jury is still out, but initial results are proving positive.

Ingredients:
1 lb. ground turkey
1 red pepper, diced
1/2 yellow onion, diced
2 large garlic cloves, minced
2 in. of ginger, minced
canola oil
lemon juice
2 8 oz. cans of tomato sauce

1/3 bottle of barbeque sauce
chili powder
garam masala
cajun seasoning
worcestershire sauce
hot sauce
crushed red pepper flakes
salt

Preparation:
- in small sauce pan, heat canola oil on medium heat
- add ginger and garlic and cook till slightly brown
- add onion and red pepper and cook on medium heat, sprinkle lemon juice over mixture
- in separate large pan, begin to brown turkey
- when turkey begins to brown, add in mixture from other pan and heat on medium heat
- add tomato and barbeque sauce, mix thoroughly
- add chili powder, garam masala, crushed red pepper, and worcestershire and hot sauce
- add in cajun seasoning and salt to desire and mix
- when ready, serve on hamburger bun

enjoy those childhood memories or give your children new memories to enjoy.

grilled chicken with jalapeno and cilantro sauce

2009-08-10T21:54:00.000-07:00

so it's been a while and i've slacked once again, but i've found a good one where the basis actually comes from a site that i have some familiarity with. meals.com had a dish that really caught my attention, but as usual, i kicked things up a notch. the original recipe called for 5 ingredients... i added in a bunch more. enjoy!

Ingredients:
3 boneless chicken breasts
yellow pepper, sliced
red pepper, sliced
5 green onions, chopped
lemon juice
tabasco sauce
1 tbsp. of canola oil
3 cups of brown rice
pinch of salt

Marinade:
2 tbsp. of white vinegar
2 tbsp. of soy sauce
2 tbsp. of worcestershire sauce
sriracha sauce
lemon juice
chili powder
cumin powder
olive oil/balsamic vinegar dressing

Jalapeno/Cilantro Sauce:
2 tbsp. of white vinegar
4 green onions
2 large cloves of garlic
1 in. of ginger
2/3 cup of cilantro, chopped
4 jalapenos, sliced
2 tbsp. of lemon juice
2 tbsp. of worcestershire sauce
tabasco sauce
peppercorns
fennel seed
coriander seed

Preparation:
- place chicken breasts in marinade (if possible, marinate for a few hours)
- when ready, place chicken pieces on grill; grill until chicken is ready, set aside
- in blender, combine all ingredients for jalapeno and cilantro sauce
- make 3 cups of brown rice
- in a sauce pan, heat canola oil until ready; add chopped green onions and peppers
- heat on medium heat and add lemon juice, tabasco sauce and a pinch of salt
- when ready, serve chicken, onions and peppers over rice
- pour jalapeno/cilantro sauce over top

that's all... enjoy!

shepherd's pie

2009-07-05T17:56:00.001-07:00

this is an old favorite, but i added some fixins that haven't used in the past. it's perfect cause it contains all of the major food groups, i think: meat, dairy, vegetable and grain group. well, wait... there's no grain group, but if you throw in a dinner roll, then you have all four. anyways, here we go.

Ingredients:
6-8 small yukon gold potatoes
4 carrots, chopped
1 can of peas, drained
1 can of corn, drained
cheddar cheese
sour cream
margarine
1 medium onion, chopped
3 garlic cloves, minced
1/4 in. ginger, finely chopped

1 lb ground beef
canola oil
salt
pepper
cumin
fennel seed
tabasco sauce
lemon juice
bbq sauce
worcestershire sauce

Preparation:
- bring large pot of salted water to a boil and add potatoes; cook for about 15 minutes or under potatoes are slightly tender
- drain pot and mash; add in margarine, sour cream, 1 cup of cheddar cheese and salt; set aside when done
- pour canola oil into a pan and heat; add garlic, ginger and fennel, cook on medium heat
- preheat oven to 375°
- add onion to pan and cook until slightly brown
- add beef and cook through, remove excess fat
- add in cumin, lemon, worcestershire, tabasco and bbq sauce and mix thoroughly
- drain peas and corn and add carrots into mixture
- coat casserole pan with cooking grease and spread meat mixture onto bottom of the pan
- cover with 1/2 cup of cheddar cheese and put mashed potatoes on top
- bake in oven for 20 minutes or until lightly brown

like i said, if you add a dinner roll to this, then you've got all 4 four groups.

shrimp fajitas

2009-06-30T22:08:00.000-07:00

so i know it's been a while, but i've been dealing with some issues... nonetheless, i have conjured up some new recipes which i will be posting very shortly. this first one is an old favorite with a twist. i've made steak and chicken fajitas before, but i decided to try out using shrimp instead to see how it would work out. here are the results:

Ingredients:
canola oil
4 garlic cloves
ginger
green pepper, cut in strips
red pepper, cut in strips
5 green onions
3 jalapenos, sliced
1 lb, medium cooked shimp
worcestershire sauce
white vinegar
soy sauce

louisiana hot sauce
lemon juice
cumin powder
chili powder
fennel seed
ground coriander
taco seasoning
whole wheat tortillas
fat-free sour cream
salsa
mild cheddar cheese

Preparation:
- heat 1 tbsp canola oil in large panon medium and add minced garlic and ginger
- add green pepper, red pepper, green onions, jalapenos and cook for 5-10 minutes
- add cumin, chili powder, vinegar, fennel seed, coriander, worcestershire sauce and mix
- reduce heat to medium-low and add in shrimp; stir in taco seasoning, lemon juice, hot sauce; cook for 5 minutes
- when ready, serve on whole wheat tortilla and add sour cream, cheddar cheese and salsa.

roll up and enjoy!

m'egg'xican pizza

2009-05-31T10:10:00.000-07:00

again, i'm quite slack and i realize that i've been talking about this creation of mine from chicago... well, here it is. i call it the m'egg'exican pizza. i was visiting my sister in chicago and trying to be a good guest and make her breakfast. i poured a bit too much egg mixture into a 7" pan and what happened next is sheer brilliance. i think i'm gonna find a way to patent this and sell it to taco bell, ha ha.

enjoy... this one really is worth a try. if you add/change anything, i'd be curious how you m'egg'xified this dish.

Ingredients:
3 eggs or egg-substitute
tostadas
refried beans
guacamole
black pepper
chili powder

1/2 white onion, chopped
green pepper
1/2 ham steak, cubed
tomatoes
shredded cheddar cheese
light sour cream
green onions

Preparation:
- crack eggs or pour equal portion egg substitute in bowl
- add black pepper, chili powder, green pepper, white onion and ham steak; mix
- grease 7" pan, add mixture and cook on medium-high heat
- in separate pot, add beans, 2 spoons of sour cream and handful of cheese; mix until warm
- when egg mixture turns light brown underneath, flip over and cook
- cover tostada with layer of beans and egg "pancake"; if pancake is too large for tostada, cut off the edges
- add layer of guacamole on top of egg
- put cheddar cheese on top of second tostada and heat in microwave for 15-20 seconds (or till you want), then put on top of guacamole
- add tomatoes and green onions

you can eat this with a fork, slice into pieces or eat the whole slab. whatever you wish.

turkey enchiladas with tomato sauce

2009-05-10T10:06:00.000-07:00

happy décimo de mayo! i planned to post this earlier this week to celebrate what most people in the US think is mexican independance day, but in fact a day that only holds significance as a victory for the mexican army over the french in 1862.

but i digress... i was so inspired that i didn't make one round of enchiladas, i made two! the first one used tomato sauce and i decided to change things up as well and try using ground turkey instead of chicken or beef and from the few reviews by others, it was an appropriate choice. here are the results for round 1 (as you can tell, i was too hungry to wait for the photo to get taken).

Ingredients:
canola oil
pinch, mustard seed
pinch, peppercorns
1/2 medium white onion, chopped
3 cloves of garlic, minced
1 lb. taco-seasoned ground turkey
ginger, minced
chili powder
lemon juice
salt

3 cans, tomato sauce
2 cans, diced green chilis
worcestershire sauce
sriracha sauce
6 large wheat tortillas
3 green onions
1 lb. cheddar cheese, shredded
sour cream
salsa

Preparation:
- pour canola oil in pan and put mustard seed and peppercorns in on medium heat
- add white onion, garlic and ginger and saute on medium heat
- add turkey and cook till lightly browned
- preheat oven to 350°
- on medium-low heat, add in green chilis, chili powder, worcestershire, sriracha, lemon juice and salt
- add 1 1/2 cans of tomato sauce to pan, stir thoroughly then put on low heat
- spoon mixture into large tortilla, add spoonful of salsa; sprinkle cheese on top, roll flour tortilla up and place in a large, greased casserole pan; repeat process 5 more times
- put sour cream on top of enchiladas to your desire, pour rest of the tomato sauce and remainder of cheddar cheese; add chopped green onions on top
- cover with tinfoil and bake for 30 minutes in oven

green turkey enchiladas with chili beans

2009-05-10T08:48:00.000-07:00

this is the second one that i made cause i felt inspired to trying using green sauce instead of tomato. again, i used turkey as the meat of choice to be able to do an appropriate comparison between the 2 enchilada choices. i added a few extra ingredients into this to kick up the flavor and from initial comments of two unnamed people (jocelyn and erin), they seemed to prefer this one. here are the results for round 2.

Ingredients:
canola oil
pinch, mustard seed
pinch, peppercorns
1/2 medium white onion, chopped
3 cloves of garlic, minced
ginger, minced
1 lb. ground turkey
chili powder
lemon juice
salt
slice olives

2 cans, diced green chilis
worcestershire sauce
sriracha sauce
green enchilada sauce, divided
chili beans
6 large wheat tortillas
3 green onions
taco seasoning
1 lb. cheddar cheese, shredded
sour cream
salsa

Preparation:
- pour canola oil in pan and put mustard seed and peppercorns in on medium heat
- add white onion, garlic and ginger and saute on medium heat
- add turkey and cook till lightly browned
- preheat oven to 350°
- on medium-low heat, add in taco seasoning, green chilis, chili powder, olives, chili beans, worcestershire, sriracha, lemon juice and salt
- add half of green enchilada sauce to pan, stir thoroughly then put on low heat
- spoon mixture into large tortilla, add spoonful of salsa; sprinkle cheese on top, roll flour tortilla up and place in a large, greased casserole pan; repeat process 5 more times
- put sour cream on top of enchiladas to your desire, pour rest of the enchilada sauce and remainder of cheddar cheese; add chopped green onions on top
- cover with tinfoil and bake for 30 minutes in oven

beef and pork stuffed peppers

2009-04-25T21:32:00.000-07:00

i was away on vacation, visiting my sister and together, we made something up and i coined a new term. this recipe will appear here soon after i finish perfecting what to put in it. until then, i'm going through my backcatalogue and hoping to improve on some things that i made in the past. the is one of the first dishes i ever tried to make. that time, i was just throwing random things that i could find around the house. this time, everything is a bit more calculated, but feel free to substitute or add anything you want.

Ingredients:
1/2 lb. ground beef
1/2 lb. ground pork
1/2 medium onion
5 garlic cloves, minced
ginger, minced
1 cayenne pepper
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
1 can olives, sliced
1 can tomato soup
1 can tomatoes, diced
1 can chili beans
3/4 lb. cheddar cheese, shredded

1 cup brown rice
garam masala
ground cardamom
cumin powder
chili powder
salt
oregano
basil
worcestershire sauce
rice vinegar
soy sauce
tabasco sauce
lemon juice

Preparation
- in a large skillet, brown ground beef and sausage
- once drained, add vinegar, cardamom, cumin, chili powder and garam masala; put into large pot and heat on medium-low
- in same skillet, add onion, garlic, ginger, and cayenne pepper; cook on medium heat for 5 minutes, then add the large pot
- heat large pot on medium and add chili beans, tomatoes, olives and tomato soup; mix
- add tabasco, lemon juice, worcestershire, soy sauce, oregano, basil and salt; mix thoroughly; boil rice and add to mixture
- bring separate pot of water to boil; cut tops of bell peppers off and remove innards; cook peppers for 10 minutes or until slightly tender
- on medium-low heat, add cheddar cheese and allow to simmer
- preheat baking oven to 350°; drain peppers and allow to cool
- on baking sheet, add mixture inside of peppers and cook in oven for 25 minutes
- when oven sounds, sprinkle cheddar cheese on top of peppers and place back in oven until cheese melts

shrimp creole jambalaya

2009-04-14T20:41:00.000-07:00

i remember trying to make jambalaya many years ago and i screwed it up so badly, i had to turn it into chili. this time, i completed what i started out to make - a dish with spanish and french influence. most jambalaya recipes i've seen include chicken, but i decided to leave it out and substitute with some other things.

one note, if you don't want to make it as spicy as i have, replace the serrano and jalepeno peppers with something not as high on the scoville scale.

Ingredients:
canola oil
3 garlic cloves
ginger, sliced
green pepper
medium onion
3 serrano peppers
3 jalapeno peppers
15 oz can, crushed tomatoes
ranch style beans
pre-cooked shrimp
ham steak, cubed
2 andouille sausage, sliced

5 pieces of bacon, 1 in. slices
lemon juice
worcestershire sauce
tabasco sauce
sriracha sauce
salt
paprika
ground coriander
chili powder
cajun seasoning
cumin
4 cups, brown rice

Preparation:
- heat canola oil in pan and add garlic and ginger
- add peppers and onion and sautee for a few minutes
- remove mixture with slotted spoon and put in large pot on low heat
- in same pan, add sausage, ham, pre-cooked bacon; add lemon juice, worcestershire and tabasco sauce;
- add paprika, coriander, and chili powder; stir until light brown, then add shrimp for 2-3 minutes
- remove meat mixture and add to large pot
- add in ranch beans and crushed tomatoes and stir on medium heat; add in lemon juice, sriracha, cumin and cajun seasoning
- in separate pot, bring brown rice to bowl
- when rice is ready, drain and then add rice to large pot
- stir mixture on low heat, add salt as necessary

when ready, put it in a bowl and in your belly!

beef stir-fry with water chestnuts

2009-04-06T20:43:00.000-07:00

one note... my last post conveyed my intent to create two dishes and to post 2 new dishes. one part was accomplished in that i made two dishes, but the second part did not take place, due in full part to the total crash of my laptop 2 weeks ago. i lost all the pics of the dish which ended up being the best lasagna that i've made to date, so it just means that i'll have to make it again... hmmm...

anyways, here's a new one for y'all to dig into and my first real foray into the world of asian cuisine... specifically, chinese food. i figure if i'm going to order it up or eat at these various locations, i might as well give it a shot. and the attempt turned out quite magnificent.

Ingredients:
corn starch
lemon juice
sriracha sauce
ketchup
water
canola oil
curry powder
cumin powder
ground coriander
fennel seed
black peppercorns
mustard seed
salt

1 lb. sirloin steak, cut into thin strips
3 garlic cloves, minced
ginger, minced
4 green onions, chopped
6 asparagus stalks
2 tomatoes
green pepper
water chestnuts
baby corn
bean sprouts
snow peas
zucchini
soy sauce
worcestershire sauce

Preparation:
- create beef marinade by adding 1.5 tbsp corn starch, 1.5 tbsp soy sauce, 1 tsp worcestershire, 2 tbsp of water 1 tbsp canola oil; mix until smooth, add in beef and marinate for 1 hour
- heat oil in large pan on high, add mustard seed, peppercorns, fennel, garlic and ginger
- when garlic is light brown, add in marinated beef and cook on medium heat
- when beef has reached desired color, removing beef with slotted spoon and set aside
- add green onion, green pepper, asparagus, water chesnuts, baby corn, bean sprouts and zucchini to same pan on medium heat and cover for a few minutes.
- add beef back and tomatoes, stir and cover on low heat
- create sauce to put over mixture by adding corn starch, soy sauce, water, ketchup, lemon juice, coriander, curry powder, cumin, sriracha and salt; add to pan, stir thoroughly
- boil brown rice in separate pan (or cheat and use a rice cooker like me)

serve mixture over brown rice with tsingtao in hand.

greek shrimp pasta with spinach and tomatoes

2009-03-23T20:53:00.000-07:00

ok, this time i was slacking, but that's only because i was moving. now that i'm settled, i'm making up for my slackness and made two dishes. the first was something new and little bit different than what i've been tackling. the second is an old favorite, which once again, in my humble opinion, has turned out better than expected. here's dish numbero uno.

Ingredients:
canola oil
3 garlic cloves, minced
green onions
fresh spinach
whole black olives
whole wheat penne pasta
shrimp
balsamic vinegar
lemon juice
rice vinegar
1 can, cannellini beans
2 cans, diced tomatoes
basil
salt
pepper
feta cheese

Preparation:
- bring water to a boil with a pinch of salt and add penne pasta
- in a large skillet, heat canola oil and add garlic and green onions on medium heat
- add in tomatoes, cannellini beans and basil and cook through and let simmer
- add spinach and cook until spinach wilts into sauce
- on low heat, add shrimp, black olives, and a dash of balsamic vinegar, lemon juice and rice vinegar
- add pepper and salt to taste
- serve over cooked pasta and add feta cheese crumbs

απόλαυσε! (supposedly enjoy in greek)

aloo poha

2009-03-09T21:26:00.000-07:00

i haven't been slacking... rather attempting to perfect this dish. indian food has always been a challenge, as i'm extremely picky when it comes to spices and trying to get the measurements right. finally, after 2 weeks... i have it where i want it.

aloo poha (pronounced ah-loo po-hay) is a flattened rice dish with potatoes. i did some research and for those of you who don't know hindu mythology, poha is the favorite food of lord krishna. i don't want to go into the story, but you can google it.

mommy and daddy used to make this all the time growing up and to this day, it's just as good now as it was back then. it's normally made for weekend brunch. time to save up your cash as a trip to the indian grocery store will be in order to procure a lot of these ingredients, but it's totally worth it!

Ingredients:
2 cups thick poha (flattened rice flakes)
1 large potato
1/2 onion
3 dried red chili peppers
cilantro
1 clove garlic
yellow mustard seed
black peppercorns
cumin powder
fennel seed
ground coriander
garam masala
turmeric
urad dal
hing (asafoetida)
salt
canola oil

Preparation:
- soak and drain thick poha for 10-15 mins
- finely chop onion, cut pototo in cubes, and cut cilantro
- put canola oil in a pot and heat on medium heat
- add mustard seed and dal and cover; when mustard seeds pop, add in peppercorns, hing, stir for a minute
- add garlic, onion, potato, cilantro, coriander, cumin, fennel seed, dried chili peppers, garam masala and cook until light brown
- with heat on low, add poha, 1/4 turmeric and mix thoroughly; add salt for taste or garlic salt

this dish can be eaten as it is or you could try what my cousin and i do: add buttermilk and crushed papadam. add this if you want to eat it like this guy!

peppered meatloaf and mashed potatoes with chives

2009-02-23T19:54:00.000-08:00

i know that i deviated slightly from my decree of posting something once a week (by 2 days, eh!), but it's because i've been trying my hand at something i've never been good at... indian recipes. i won't go into it right now, but it's a work in progress that i'm... working on. they are coming, but it's taking me a bit longer to get it just right.

i decided to take a break from failing miserably at dishes from the motherland and tried my hand at an old favorite. i've always liked meatloaf, but it's always been just too much of a good thing, so i added some extra goodness. and i didn't stop there -- instead of using potatoe flakes and making synthetic mashed potatoes, i created real mashed potatoes for the first time. everything turned out supremely... mmm!

Meatloaf Ingredients:
1 lb ground beef
1 green pepper
1 red pepper
1/2 yellow onion
1/2 cup, italian bread crumbs
1/2 cup, shredded cheddar cheese
1 egg
1 cup of salsa
3 garlic cloves, minced
minced ginger
cilantro
dry oregano
dry basil
worcestershire sauce
soy sauce
lemon juice
garam masala
salt
5x9" meatloaf pan

Mashed Potatoes Ingredients:
2 lbs, yukon gold potatoes
1/4 cup margarine
1/2 cup milk
2 garlic cloves, minced
1/2 cup of chives, chopped
4 oz. low-fat cream cream
1/2 cup shredded parmesan cheese
salt

Meatloaf Preparation:
- preheat oven to 350°
- combine beef, peppers, onion, cilantro, oregano, basil, worcestershire sauce, soy sauce, lemon juice, bread crumbs, salsa, cheese, egg, garam masala, garlic and salt into a bowl and mix everything together
- place meat mixture into 5x9 pan
- cook in oven for 45 minutes or until ready

Mashed Potato Preparation:
- boil salted water and put potatoes in
- when potatoes are soft (not mushy), remove and peel
- place potatoes in bowl and mash with a fork (or a mixer for you high-tech people)
- add in chives, margarine, cream cheese, milk, garlic, salt, parmesan cheese and mix together (if it's still clumpy, try adding more milk)

serve with meatloaf and enjoy!

cajun chicken and shrimp pasta

2009-02-14T09:48:00.000-08:00

i made this recipe once a long time back, but i also realized how fatty and unhealthy it was at the time as it called for some heavy whipping cream, which isn't exactly a heart's best friend. so i took this opportunity to experiment with a substitute and i think that it turned out pretty well. the recipe i made before involved only chicken, so i kicked things up a notch and threw some shrimp into the mix for some added creole flavor.

Ingredients:
2 chicken breasts
shrimp
1 yellow pepper
1 red pepper
1 green pepper
green onions
cilantro
whole wheat penne rigate pasta
5 garlic cloves
sour cream
cajun seasoning
butter
white vinegar
balsamic vinegar
worcestershire sauce
soy sauce
lemon juice
lemon pepper
chili powder
ground basil
sriracha sauce
tabasco sauce

Marinade:
chicken pieces
shrimp
cajun seasoning
white vinegar
chili powder
worcestershire sauce
tabasco sauce
soy sauce
lemon juice

Sauce:
sour cream
balsamic vinegar
white vinegar

Preparation:
- coat pan with butter and heat on medium-high, add garlic
- places marinated chicken/shrimp pieces in pan (shrimp cooks quickly so remove shrimp after 5 minutes)
- reduce to medium heat, add in vegetables and stir
- reduce to low heat, add lemon pepper, ground basil and shrimp
- separately, boil and cook pasta
- separately, create sauce with half a small tub of sour cream and balsamic and white vinegar (stir thoroughly)
- on low heat, add sauce to pan and cook for 5-10 minutes
- serve with pasta as a base and chicken, shrimp and vegetables in sauce on top

Enjoy!

chili con maharaja

2009-02-08T09:40:00.000-08:00

my masterpiece of choice for the week is an old favorite and something that everyone will have fun making.

chili was on the plate or in the bowl rather and the timing couldn't have been more perfect with the superbowl having just passed.

this recipe has undergone many transformations and iterations in my many years of creating the treasured treat, but i'm confident that this is the best that has ever turned out.

Ingredients:

- 1 lb ground beef
- 6 habanero and chili sausage links
- 4 green onions
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 2 cans of red beans
- 2 tomato sauce cans (10 oz)
- 3 cloves of garlic
- 1 chili seasoning powder packet
- fresh garlic
- ground cardamom
- pinch of salt
- ground cumin seed
- chili powder
- worcestershire sauce
- tabasco sauce
- lemon juice
- rice vinegar
- canola oil

Preparation:
- Brown ground beef and add chili seasoning powder; when complete put in large pot
- slice sausage and brown to liking; add to pot when complete
- heat canola oil, add chopped up garlic and ginger; add vegetables and sautee for a few minutes, then add to pot
- place pot on low-medium heat, add beans, tomato sauce and have fun adding all the extras in to your desire
- cook on low heat for 10-20 minutes, covering and stirring regularly

When finished, serve and enjoy... Cheers to beers!

the time has come...

2009-02-02T20:12:00.000-08:00

with the onset of 2009, i've decided to take my love of food and cooking to the web.

i said i was going to prepare a new dish each week and attempt to stretch my cooking boundaries (spice rack and kitchen utensils as well). after a few weeks and some very gracious praise of a few lucky (or unlucky) souls, i'm bringing my attempt at culinary creativity to you all.

in the coming weeks, i will post recipes that i've tried my hand at, as well as the ingredients used. one thing to note is that there will be limited details in the quantities that i use, especially in terms of spices. cooking should be fun and about experimentation and everyone has their own specific likes/dislikes and preferences. the goal here is that i hope to inspire people to be creative and cook and hopefully, be inspired by others.

that said... buono appetito!