With the holidays being over, we all want to get rid of unhealthy food around our house. I had some white potatoes left over from a holiday meal and needed to use to avoid expiration. To keep them from going to waste, I made some twice fried french fries.
Comfort food made easy…
There is nothing better than a crispy fry with a creamy center. It is something really homey to me about cutting fries and they all don’t come out perfect. It reminds me of my grandma who use to hand cut fries due to my grandfather’s disdain for the frozen kind. I cut some misshapen fries and prepared them for frying. First, they had to soak in water.
Soaking…
After I soaked them in water for an hour, I dried them thoroughly with a paper towel. If you have time you can soak them overnight. However, I was hungry so I didn’t wait. If you’re a rebel like me it will still taste delicious I promise!
The first fry…
In a large pot heat some canola oil to 260 F. Using a heat thermometer is crucial when frying to control your temp. I allowed the fries to cook for 8 minutes slowly. Once the eight minutes passed, I placed them on a wire rack to cool for 20 minutes. The fries will still be pale in color.
The first cook is to just let the fries become soft. The resting process will allow the fries to firm and to continue to cook inside a little before the second fry. This is how the fries develop the different textures for a wonderful eating experience.
The second fry…
After the resting period is complete, heat the pot back to 365 F. Then cook fries for another 4 minutes. Remove from the oil. They will be beautifully brown and crispy.
Place the fries in a large bowl. Then sprinkle season salt, onion powder, and garlic powder on top. Flip the hot fries until the seasoning has coated. Lastly, I poured them into a serving bowl and garnished with chives.
I finally indulged in the cult phenomenon Mukbang on YouTube. Me, my mother, and husband sat down to some very easy recipes we prepared. Instead of ordering asian it is so simple to make at home. Down below I will explain how to make Pork Belly, Shrimp & Broccoli, and Shrimp Tempura.
Shrimp and Broccoli, White Rice, Pork Belly, and Shrimp Tempura
Asian Pork Belly
This recipe will feed 5 people comfortably
4 pounds of Pork Belly
8 scallions cut into large pieces
6 whole garlic cloves
1 large quartered onion
1 Star Anise
1 inch of sliced ginger
8 cups of cold water
4 tbsp of canola oil
The Sauce
1/2 Cup of Hoisin
3 Cups of Reserved Pork Broth
1/4 Cup of Scallions
2 minced Garlic
1 tsp of Crushed Red Pepper
1/3 Cup of Dark Soy Sauce
1 tbsp of Corn Starch
2 Tbsp of Water
Tools
1 large stock pot with lid
1 wooden spoon
Large Bowl
Small Bowl
Large Sheet Pan
Paper Towel
Optional
Sesame Seeds
Prep the Sauce
Add the hoisin, pork broth, scallions, garlic, red pepper, garlic, and dark soy sauce. Stir until well combined. In a small bowl, add the corn starch and water mix well then sit aside.
Cooking
Place the pork belly, scallions, garlic, onions, star anise, and ginger into the large stock pot. Pour the cold water over the contents in the pot. Turn the pot on medium heat and slow simmer for 1 hour. Remove Pork Belly and disregard the other contents (onions, scallions, star anise, and ginger.) Place the pork belly on the sheet pan and pat dry with paper towel.
Or you can pat dry and leave on the counter for 30 minutes to make it the driest. Making the pork belly dry will ensure that during the fry it will not pop. Reserve 3 Cups of Broth from the stock broth. The remainder of the broth you can freeze for next time or make a really tasty to soup.
Add the canola oil to the same dry stock pot. Let it heat up for 3 minutes. Then add the pork belly. Allow the pork belly to cook for until crispy and brown. Once brown, pour off any excess oil. After the oil is pour off the pork belly add the sauce mixture to the stock pot. Turn the stock pot down low and let the pork belly tenderize for 45 minutes to an hour. Stir with spoon occasionally. After an hour pour the corn starch mixture over the pork belly. Stir until the corn starch water is well combined. This will allow the sauce to thicken. Once thicken remove from heat and serve. Shake sesame seeds and scallions over top to garnish. This is perfect with white rice.
Shrimp and Broccoli, White Rice, Pork Belly, and Shrimp Tempura
Shrimp and Broccoli
3 pounds of large shrimp peeled and deveined
4 cups of Fresh Broccoli
2 tbsp of Canola oil
1 clove of minced garlic
The Sauce
1/2 Cup of Hoisin
1/2 Cup of Chicken Broth
1/4 Cup of Scallions
2 minced Garlic
1 tsp of Crushed Red Pepper
1/3 Cup of Dark Soy Sauce
1 tbsp of Corn Starch
2 Tbsp of Water
Tools
Wok
1 wooden spoon
2 Large Bowl
1 Small Bowl
Prep the Sauce
Add the hoisin, pork broth, scallions, garlic, red pepper, garlic, and dark soy sauce. Stir until well combined. In a small bowl, add the corn starch and water mix well then sit aside.
Cooking
In the large bowl add broccoli and place in the microwave for 4 minutes. In another large bowl add cold water and ice. Put the broccoli in the ice bath and stop the cooking process. Leave in for 3 minutes and remove from bath. Place back in the bowl it was microwaved in and sit aside.
Heat the wok to medium high, and add canola oil/garlic. Once the garlic becomes fragrant add the shrimp. Cook shrimp until almost opaque about 1 minute. Add the broccoli and stir fry for 30 seconds. Add the sauce and stir for 30 more seconds. Once it is at a boil, add the corn starch mixture. Mix until the sauce has thicken. Remove from heat and serve right away.
Shrimp and Broccoli, White Rice, Pork Belly, and Shrimp Tempura
Mom’s Shrimp Tempura
Four pounds of peeled/deveined large Shrimp (keep tails on)
1/2 Cup of Wheat Flour
1/2 Cup of AP (All purposed)
1 Tbsp of Baking Powder
Pinch of Salt
Pinch of Pepper
1 beaten egg
1 bottle of beer or club soda
4-6 Cups Canola Oil
1 Tbsp of garlic powder
Tools
Wok
Tongs
1 Cold Large Bowl
Cutting Board
Knife
Cooling Rack and Sheet pan
Oil thermometer
Whisk
Prep:
Put the large bowl in the freezer. Using a steel bowl will allow it to hold the cold temp longer. However, glass will do the trick as well.
On the cutting board, take one shrimp and lay flat. With the knife, make small shallow slits along the shrimp’s body. With a delicate hand, pull the shrimp to stretch. The shrimp will appear longer and bigger. Continue until each shrimp is completed. Sprinkle the garlic powder over the top and sit aside.
Cooking:
In the wok, add the canola oil. Add the thermometer to the side of the wok and let it heat on a medium to 350 F. While the oil is heating take the cold bowl out of the freezer. Add into the bowl the flours, baking powder, salt, and pepper. Mix with Whisk until incorporated. Once mixed well add the beer and beaten egg. Mix well and sit back in the freezer. Keep the batter cold.
Once the temp is at 350 F, remove the cold bowl from the freezer. Dip the shrimp into the batter and shake the excess. Place the shrimp into the hot oil away from you and fry for 2 minutes. Fry between 6-8 at a time depending on the size of your wok. Remove the shrimp from the oil and lay cooked shrimp on cooling rack. Repeat until shrimp is fried completely. Serve these shrimp with prepared Thai sweet chili sauce.
Make sure you share these recipes with the people you love. Remember be the best possible version of yourself!
I know it has been a long time but I thought I would share this quick ramen recipe! I was totally craving some asian delights in a bowl with extreme flavor and I did not want to buy it. I knew I could make ramen that was restaurant quality in my own home. I am not talking about doctoring your own pack of noodles. I am talking about flavorful broth made with vegetables and minimal ingredients.
What you will need:
2 Bone Broth (Chicken)
1 inch of Ginger cut in chunks
4 cloves of Garlic
4 Cut Stalks of Green Onions
1 Tsp of Fish Sauce
1 Tbsp of Maggi flavoring
2 Cups of Water
2 Boiled Chicken Breast Boiled
1 Package of Raw Thinly Sliced Beef
Pound of Large Stemmed Shrimp
1 Box of Ramen Noodles
4 Halved Hard Boiled Eggs
1 Chopped Green Onion
1 Bag of Shredded Carrots
1 Pint of Brown Thinly Sliced Mushrooms
1 Package of Bean Sprouts
The Broth:
In a large stock pot add bone broth, ginger, garlic, and green onions. Allow to simmer slowly for 15 minutes. Then add fish sauce, Maggi flavoring, and 2 cups of water. Allow the broth to continue to simmer for 20 minutes on low. After 20 minutes,discard the ginger, garlic, and green onion from the broth.
Noodles:
While the broth is simmering cook noodles as directed on the box. I always stop cooking them 1 minute shorter than instructed for that classic ramen texture. After cooking shock them in cold water to stop the cooking.
Build the Bowl:
Place the noodles in the bottom of the bowl. Then add mushrooms, carrots, bean sprouts, chicken, shrimp, and beef. Add these items in the corners of the bowl to make sure you can see the contents. Then ladle the hot broth on top. Fill the bowl to the top to cover the contents. Then place the halved egg and green onions on top. You can add some of your favorite condiments like siracha or hoison to give the broth a little extra flavor.
However, you should taste the broth before adding the hot sauce to really get that FLAVOR!
If you make this ramen please #jdelawcious on social media or @jdelawcious on IG.
Wonton soup is a great comfort food that we purchase from Chinese restaurant but we can easily make at home. I am going to show you how easy it actually is. So you can save the $2 and feed your entire family with this belly warming treat. My version has lots of vegetables, ground chicken, shrimp, and a FLAVORFUL broth! Enough talking, let’s get to the recipe. Continue Reading “Wonton Soup”
The Naked Chicken Chalupa made everyone lose their minds when they found out they could eat a taco shaped chicken nugget stuffed with lettuce, tomatoes, cheese, and avocado ranch sauce. I also fell in line with the masses and ran to Taco Bell to try this HUGE nugget. When I tasted it, I won’t lie I wasn’t over the moon for the calorie intake for one damn taco. How am I still hungry, after taking in damn near 500 calories?
I was not here for that. So I decided to make my own version without the deep-fried oil, some substitutions in prep, and lastly more nutritional ingredients.
My version of Taco Bell’s Naked Chicken Chalupa is healthier and just as delicious. I must admit to you this was no easy task like most of my other recipes. You must have a taco mold and be patient in the process. Lastly, I repeat for this recipe to go smoother than mine did make sure your chicken taco shells are frozen hard. That is the most important tip I can give you when attempting this recipe.
When I filmed this recipe for you all one of my shells fell apart. At that point I truly wanted to give up. I was like this is simply ridiculous. Then my husband gave me a much need cooking pep talk and told me to finish. I pieced the chicken taco shell back together and placed back in the freezer. In total I had them in the freezer for about 4 hours uncovered. In the end it all worked out and that is why I am here giving the recipe to you. Now if you are brave enough to try it, please tag me on Instagram @Jdelawcious so I can see what you did. This recipe can also be made fried but that would defeat the entire purpose lol. So let’s get started!
This slideshow requires JavaScript.
This recipe will make 4 taco shells
What You Will Need:
2 Pounds of Ground Chicken Breast
1 Tsp Salt
1 Tsp Pepper
1 Tbsp Paprika
1 Tbsp Cumin
1 Tbsp Garlic Powder
1 Tbsp Oregano
1 Tbsp Parsley
1 Tbsp Coriander
1 Tsp Ground Mustard
1/3 Cup of Panko Bread Crumbs
1/2 Cup of Egg Whites
Dredge Station:
1/3 Cup Egg Whites
1 Beaten Egg
2 Cups Flour
2 Cups Panko Bread Crumbs
Tools:
Parchment Paper
Taco Shell Mold
Cooking Spray
Spatula
Plastic Gloves
Blender
Fixings:
Chopped Romaine
Monterey Jack Cheese
Fresh Salsa
Prepared Avocado Ranch Sauce
Avocado Ranch Sauce:
1 Chopped Avocado
2 Tsp Avocado oil
1/4 cup Water
1 Tsp Salt
1 Tsp Pepper
1 Tbsp of light sour cream
1 Tbsp of Ranch Dry Mix
Juice of Half of a lime
1/2 cup fresh cilantro
Preheat Oven to 365F.
Prep:
In a large bowl add chicken, salt, pepper, paprika, cumin, garlic powder, oregano, parsley, coriander, ground mustard, panko bread crumbs, and egg whites. Wearing the plastic gloves, mix well until ingredients are incorporated. Sit aside.
Mold:
Spray the taco mold with cooking spray evenly. Then fit individual pieces of parchment paper over each shell mold. The paper will stick to the mold. Next spray cooking spray lightly on top of the paper. This will help the chicken shells move away easily once frozen. Then evenly divide the chicken mixture in the bowl into four parts. Then place one section of the four divided parts on top of the shell mold. Mold and shape the chicken as best you can to make it look like a shell. Repeat this step until all four taco molds are shaped. Once all shaped and molded place the chicken shells in the deepest part of the freezer for 4- 6 hours.
Sauce:
Add avocado, avocado oil, water, salt, pepper, sour cream, ranch dry mix, lime juice, and cilantro to a blender. Blend until smooth. Then sit in the fridge until ready for use.
Dredge:
You will need pour the egg whites and one whole egg beaten into one large bowl. Pour the bread crumbs into another large bowl. Lastly pour the flour into another large bowl. Remove the frozen shells from the freezer. Remove one chicken shell from the mold and delicately coat the outside in flour. Shake the access flour and then dip the outside of the chicken shell in the egg mixture. Coat evenly and then dip into the Panko. Coat the bread crumbs all over the outside and shake the access. Put the chicken shell back on the mold. Repeat these steps for each one. Once you have completed the coating of the shells. Place back in the freezer for 20 minutes for the coating to adhere.
Cook:
Remove the shells from the freezer and place in the oven for 24 minutes. After baking let cool for 15 minutes.
A seared salmon sandwich is such a comfort without all the additional calories. The toasted wheat bread, juicy beef steak tomatoes. onions, lettuce and spicy mayo just turn this fish all the way up. This is one of my go to sandwiches when I am craving something a little different from the usual guilty pleasure. I also replaced the fries usually made with potatoes with zucchini.
This recipe is super easy and delicious. I am sharing this recipe with you in conjunction with YouTube sis Yem. Yem asked to collaborate on having healthy hair and a healthy body. So today I am going to share with you this clean recipe that is so delicious.
Salt and Pepper the fish on both sides then sit aside. J. Delawcious seasoning would be great here as well.
Cook:
On medium high heat add oil to the large skillet. Heat until small smoke puff appears.
Once the pan shows the puff of light smoke, add fish gently to the skillet. Once added do not move the fish.
The fish will give from the pan after 4 minutes. Flip over and allow another 4 minutes to cook. 4 minutes each side cooks the fish medium. However if you like it more done, cook it for 5 minutes each side.
Remove fish from the pan and allow to rest for half the time you cooked it for.
Toast your wheat bun.
On the toasted wheat bun add tomatoes, onions, arugula and siracha mayo. Close the bun and enjoy.
Serve:
This can be served with Zucchini fries or a fresh salad.
