Chipotle-Lime Corn

Ingredients

-2 tsp. extra-virgin olive oil
-1 bunch scallions, thinly sliced
-1 chipotle pepper in adobo, chopped (we used two chipotles since they were smaller)
-3 ½ cups corn, fresh or frozen (we used frozen corn)
-1 ½ Tbsp. lime juice
-Coarse salt and ground pepper, to taste (we used kosher salt and freshly ground black pepper)

Directions

1.) In a large nonstick skillet, pour the oil in, turning the heat up to medium. Once the oil’s hot, toss in the scallions, stirring constantly for 3 minutes or until softened. At this point, add the chipotle to the skillet, cooking for an additional minute. Now add the corn and water to the skillet as well, covering the skillet with a lid. Cook until the corn is warmed through, which should take 4 minutes. Take the lid off and continue cooking until the liquid’s evaporated, 2 minutes*. Stir in the lime juice and season with salt and pepper, serve immediately.

*When we took the lid off, the water had all but evaporated so we didn’t even have to wait 2 minutes before moving on.

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Recipe source unknown.

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Crunchy Vietnamese Chicken Salad

Ingredients

– 1 pound boneless, skinless chicken breasts
-Chicken marinade
-3 Tbsp. extra-virgin olive oil
-2 Tbsp. fresh lime juice
-1 Tbsp. finely chopped cilantro
-1 tsp. each kosher salt and freshly ground black pepper
-½ tsp. crushed red pepper
-¼ tsp. cayenne pepper
-Salad dressing
-½ cup extra-virgin olive oil
-¼ cup lime juice
-1 Tbsp. grated lime peel
-2 to 3 Tbsp. rice wine vinegar (we used 3 Tbsp.)
-½ tsp. chili powder
-2 Tbsp. sugar
-1 tsp. each kosher salt and black pepper
-5 cups shredded cabbage (we used napa cabbage)
-1 cup shredded carrots
-1 large bunch cilantro, chopped
-1 cup crushed peanuts

Directions

1.) Slice the chicken breasts into thin strips and add them to a bowl (we use a large ziploc bag). Combine the chicken marinade ingredients and pour it over the chicken strips, tossing the chicken to make sure it’s fully coated in the marinade. Let the chicken sit for 10 to 30 minutes in the marinade (we went for 30 minutes and left the chicken in the fridge for those 30 minutes). Heat a large skillet up and add the chicken (including the marinade) to the skillet, cooking until the chicken’s fully cooked, stirring frequently. Leave the chicken off to the side to cool down.

2.) In a small mixing bowl, combine the salad dressing ingredients.

3.) In a large mixing bowl, add in the chicken, cabbage, carrots, cilantro, and peanuts, tossing to combine. Pour the dressing over the salad mixture, stirring everything thoroughly so the dressing reaches all the salad components. Serve right away.

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We weren’t paid in any way to mention ziploc.

Recipe source unknown.

Strawberry Daiquiri Pie

This is a perfect pie to enjoy during the summer !

Ingredients

-1 (9-inch) graham cracker crumb crust or baked pasty shell (we used a graham cracker crust)
-1 (8-oz.) pkg. cream cheese, softened
-1 (14-oz.) can Sweetened Condensed Milk
-2/3 cup frozen strawberry daiquiri mix, thawed
-2 Tbsp. light rum
-1 cup (½ pint) whipping cream, whipped

Directions

1.) Take a large mixing bowl out and add in the cream cheese, beating it until it looks fluffy. Slowly beat in the condensed milk until the mixture’s smooth. Mix in the daiquiri mix and rum before folding in the whipped cream. Take the bowl mixture and pour it into the crust. Stick the pie in the freezer for 4 hours or until firm. You could refrigerate any leftover pie but we really recommend the freezer.

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Recipe source unknown.

Thai-Style Cabbage

Ingredients
-2 Tbsp. light brown sugar
-2 tsp. lime zest
-2 Tbsp. fresh lime juice
-1 ½ Tbsp. fish sauce
-1 tsp. Asian chili-garlic sauce
-½ cup coarsely chopped roasted peanuts
-¼ cup sliced green onions
-¼ cup chopped fresh cilantro
-4 cups firmly packed sliced napa cabbage
-1 to 2 thinly sliced radishes (we used 3)

Directions
1.) In a large mixing bowl, add the first 5 ingredients in, mixing them together. Mix in the peanuts, green onions, and cilantro before adding in the remaining ingredients and tossing everything together. Eat right away.

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This recipe came from Southern Living.
We weren’t paid in any way to mention Southern Living.

Korean Spicy Pork Meatballs

Ingredients

-1 pound ground pork
-5 scallions, finely chopped
-¼ cup gochujang (we used Annie Chun’s Gochujang)
-¼ cup mirin
-2 tablespoons soy sauce (we used reduced-sodium soy sauce)
-4 medium garlic cloves, finely chopped
-1-inch piece fresh ginger, peeled and grated
-2 tablespoons canola oil

Directions

1.) Turn your oven on and get it preheated to 375 degrees. Take a large mixing bowl out and add everything but the oil into the bowl. Mix all the ingredients together until combined (meatball mixture will be very wet). Take your hands and roll the mixture until you’ve got 1 ½-inch sized meatballs.

2.) Get a rimmed baking sheet out and line it with aluminum foil. Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot and shimmering, put the meatballs in the skillet, only putting a portion of them in if you need to so that they’re not crowded. Cook the meatballs for 3 minutes or until browned on one side, flipping them over afterwards to cook for an additional 2 to 3 minutes or until they’re browned on this new side as well. Once browned on both sides, take the meatballs and place them on the lined baking sheet.

3.) Once all the meatballs are browned and on the lined baking sheet, stick the baking sheet in the oven and let them cook long enough for them to be fully cooked and resistant to light pressure being applied (which should take roughly 10 minutes). Once out of the oven, place the meatballs on paper towels to drain and eat right afterwards !

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Supposed to yield roughly 14 meatballs (we got 16).

Well, they were supposed to be meatballs but they came out looking like deformed sliders. The mixture was so loose it was hard for them to keep their shape once they went into the skillet. As you saw, some of them came out burnt looking. So they didn’t come out looking so great this first time, but when we make them again we’ll give you an update ! Our oven runs hot and we should’ve adjusted the heat but we’ll be sure to do that next time. Despite their looks, they actually came out tasting pretty good. We wouldn’t mind having them again !

Recipe source unknown.

We weren’t paid in any way to mention Annie Chun’s.

Garlic Lime Shrimp

Ingredients

-1 pound uncooked large shrimp, peeled and deveined (we used 41-50 extra-large shrimp)

-5 garlic cloves, minced

-½ teaspoon salt (we used kosher salt)

-¼ to ½ teaspoon cayenne pepper (we used ½ teaspoon)

-½ cup butter (we used unsalted butter)

-3 tablespoons lime juice (we used a little more than 3 tablespoons since we used more shrimp)

-1 tablespoon minced fresh parsley (we didn’t use this)

-Hot cooked pasta (didn’t use this)

Directions

1.) Take a large skillet out and add the butter in. Once the butter’s melted, add in the shrimp, garlic, salt and cayenne, stirring the shrimp occasionally until the shrimp’s fully cooked (which should take roughly 5 minutes to achieve). Stir in the lime juice and parsley and spoon the shrimp mixture over the cooked pasta. Eat right away.

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While the shrimp could be great served over pasta, we enjoyed just eating the shrimp by itself !

Recipe source unknown.

The fire marshall has no time to smile !

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Poor Ghost, he gets so concerned every time we cook something in oil. Every time we have to use the fan while cooking, he comes rushing in and meows until we turn the fan off and any possible smoke’s dissipated. Afterwards, he turns back into a chill cat. Guess it concerns him so much since he used to live on the streets until we won him over. We he was too pretty to live on the streets !