Broccoli Beef Stir Fry

 

Broccoli Beef Stir Fry

Making stir fry at home is not as daunting a task as you might think. It may take a little bit of prep on your part, but the good thing is, you only need to prep what you want to include in your meal.  My Broccoli Beef can be a ten minute prep and maybe ten minute cooking time. 

I will just share with you what I did. Again, you can add any ingredients you wish and prep however you like.  That really is the Joy of cooking.  You can add or remove whatever you want. 

                        My Ingredients List

2 ribeye steaks, sliced or cubed

2 medium onions, white or yellow

4 cloves garlic, sliced into discs

1 large head broccoli, stemmed and cut into bite-sized pieces

6 scallions, whites and greens sliced, separated

3 Fresno chiles, seeded and sliced into discs

3 tablespoons toasted sesame oil

2 tablespoons Chinese garlic chili paste

1 package broccoli beef sauce 

Prep the meat and vegetables and set aside. Using a high-sided skillet or wok, add the toasted sesame oil and garlic over medium heat. After a few minutes, raise the heat to high. When the oil begins to ripple, add the sliced steak. Saute gently and do not fully cook. Remove the steak once it begins to attain a char or crust, and set it aside ready to add soon. 

Next, add a drizzle of toasted sesame oil and when it ripples, add the vegetables.  Stir vigorously. Add a teaspoon or two of garlic chili paste (up to you) and toss.  When the onions begin to turn translucent, add the beef and a splash of shoyu (soy sauce) and broccoli beef sauce packet.  Stir vigorously. Finally, serve the delicious mixture over rice or noodles (your choice).  

And now, Enjoy!!!!

As always, Thank You for visiting my humble site and your time.  I am thoroughly grateful.  Now, Go Cook For Someone You Love! ❤💛💜

~ Martin

Your In-House Cook

Pork Rib Roast with Garlic Cheesy Potato Wedges

Pork Rib Roast with Garlic Cheesy Potato Wedges

Christmas and New Year's have come and gone and yet, I am only now starting my blogging.  It has been a difficult last several months. My mom passed away shortly before the end of October. It is sad when your rock of ages passes. I cooked for my sons, what turned out to be a really delicious pork rib-roast, an easy but flavor filled potato side and Morgan made THE BEST deviled eggs Ever.  That is a gift to you after my roast and potato recipe.  

For large groups, you would purchase two of these roasts, French the extending bones, salt and pepper the roast, sear it, tie the two together into a circle with cooking string, apply an herbal butter rub of some sort,  and fill with the center with your traditional (or, non-traditional, if you prefer) stuffing and roast low and slow for quite a while, 1.5 - two hours per five pounds.  Always rely on your thermometer to make sure the roast is done.  

I did not French the ribs very well. French means to remove all or as much of the extra rib meat up to a point. I made a huge amount of rub for the top and the bottom and so did not French the ribs well. My roast application consisted of:

1.5 cups mayo

1/2 cup mustard in white wine with grains

1/4 cup Sauvingnon Blanc wine

1 cup of mixed fresh herbs:

rosemary

thyme

oregano

flat leaf Italian parsley

1 diced yellow onion

3 tablespoons white balsamic vinegar

half head roasted garlic

salt and pepper

*yellow mustard

Preheat the oven to 400-degrees.

I don't know where I read this, but I love to get a rub of yellow mustard* with salt, pepper, dried thyme and dried oregano.  I rubbed the entire roast with it.  What an amazing aroma!

Next, I seared the bottom part of the roast in evoo (extra virgin olive oil). I seared the upper side several minutes to get some color on the meat.  Again, the aroma was amazing! 

After searing and applying my roast slathered with all sorts of goodness, along with fresh rosemary, I placed the roast in the oven, uncovered first, for 20 minutes at 400-degrees.  Afterward, I covered it, reduced the heat to 325-degrees and allowed it to roast low and slow for two hours. The goopy rub began to melt and baste the roast top and bottom.  What an incredible aroma!

Garlic Cheesy Potato Wedges

6 - 8 Red new potatoes.

8 roasted garlic cloves

finely grated mozzarella cheese

grated parmesan

salt and pepper

rosemary tips to garnish

pinch of smoked paprika per potato

Use one -to - two potatoes per person.  Boil the potatoes in a pot for 15 minutes in liberally salted water. Remove the potatoes and allow them to cool.  Slice them into four wedges, a larger spud into five.

Spray a muffin tin with non-stick spray.  Add four wedges to each muffin cup.  Place a roasted garlic clove into the center, followed by a little salt and pepper. Generously add some of the mozzarella and parmesan. Garnish with fresh rosemary tips and a pinch of smoked paprika and oven roast for 18-minutes at 325-degrees. 

Here is a photo of my none-too-fancy plating but you can get a good view of the potato side. 

Before anything else, in a photo you can see earlier, I sliced part-way into the roast so cutting the rib steaks would be easier.  Here is that final product.  The herbal mixture I had applied melted, leaving the more chunky parts behind.  So much flavor.  

Alright, now to your gift.  Morgan's Deviled Eggs!

Here's the Ingredients List

10 hard boiled eggs

About 2/3 cup Yellow mustard

About 3/4 cup mayonnaise

black pepper (about 1/2 teaspoon)

1 teaspoon garlic salt

1 teaspoon onion powder

1 rounded teaspoon smoked paprika

3 dashes of Worcestershire sauce

*Morgan's tip about separating the eggs from the shell after boiling (about 13 minutes) is to let the eggs cool overnight in the frig. 

Once the egg has been removed from the shell, halve the eggs. Scoop out the yellow yolk and place that into a bowl. Add all of the other ingredients into a food processor or a Ninja and super blend it all together till smooth. 

Now, take a zip lock bag, cut the tip of one bottom corner, and as basic or fancy as you want, add the creamy yolk mixture back to the eggs.  

Slice thinly sliced scallion greens on a bias and chopped fried bacon as garnishes.

 Looks delish, yeah?  The creaminess is fantastic.  It goes down smoothly with a rush of lovely flavors.  

With that, Thank You so much for your visit and for reading my humble blog posts.  I cannot tell you how grateful I am that you have stuck with me through this pandemic, my family's loss, and more.  It means the world to me.  Thank You, loves. ❤

Herb Roasted Chicken with Cilantro Jasmine Rice and Brussels Sprouts

 

Herb Roasted Chicken with Cilantro Jasmine Rice and Brussels Sprouts

Friends, this is such a wonderful meal midweek or when having guests over and you, the host/s, do not have much time to get everything ready.  It takes minimal preparation and the oven does just everything except the rice. It is flavorful, aromatic and healthy!  Who can argue with that?

Here is what I did....

 Preheat the oven to 400-degrees. 

 Wash and halve the Brussels or, potatoes or whatever vegetable you plan to serve. 

 Line a large roasting pan with foil and spray the interior of it with non-stick oil or, apply Extra Virgin Olive Oil (aka. evoo) with a paper towel.

 *Place the veg all over the bottom of the pan. Drizzle evoo atop the chicken thighs, add fresh thyme and rosemary, salt and pepper and fresh grated/minced garlic. 

  Reduce the heat to 375-degrees and roast for 35 minutes. Remove the chicken and roast the vegetables for another 20 minutes at 425-degrees.

 

Meantime, make the rice or couscous of your liking.  Serve the chicken with the rice, couscous and with the brussel sprouts. 

Serve as you please and with whatever garnish you wish.  Enjoy with a date, family or friends!

Thank you for your visit, your time and patience in awaiting a new post.  Thank You so much for sticking with me. And...

Happy New Year!!!