That Fish Stew...

That Fish Stew...

I was going to title this post lonely girl's fish stew but then I decided against it. Have you ever seen a bag or a pair or shoes and exclaimed "that bag though!" or "those shoes though!" Well in my part of the world it is rather common to express your delight with something by adding a "though" when describing it. It is sort of like saying the thing you are describing takes the cake or is really nice. Any-who i'm sure you didn't click this link to read a post where go on and on about regional colloquialisms, I'll get to the thing you came here for the food.  

Tilapia Fish Stew

Tilapia Fish Stew over brown rice.

Ingredients

3 Pieces of Tilapia (cut into bite sized pieces) 

4 Red potatoes (cut into bite sized pieces)   

1 Half of a diced yellow onion

1 Half of a diced green pepper

3 Cloves of garlic diced

1 Can of diced tomatoes( around 8- 12 ounces would do) 

3 Cups of hot water 

1 Cube of bouillon (cook's choice on type, feel free to use broth instead) 

Dried Herbs: Thyme, Rosemary, Oregano

Olive oil

Cooked Brown Rice

Directions

1. In a medium pot heat two tablespoons of olive oil. Once the oil is heated add your onions, pepper, and garlic, stirring repeatedly cook until softened.
2. To this pot add your three coups of hot water, or your stock, 1 cube of bouillon ( if you use stock don't add the bouillon), add your diced potatoes, add your diced tomatoes , your dried herbs, season with salt and pepper,(I'm in Louisiana so we put Cajun seasons on almost everything) I usually add a couple shakes of Cajun seasoning for good measure. Cook on a medium- low heat for 30-35 minutes, stirring occasionally so the stew won't stick.  
3. When the potatoes are just about done maybe ten minutes before you turn your stew off add your tilapia. Allow the stew to simmer until the fish is thoroughly cooked and flaky.

* I served my stew over brown rice, because that's how I roll, but feel free to have it own its own, or with some crusty bread and a nice white wine that would be as the French say " C'est Magnifique" 

The flavor of this stew was so bold and delicious, that when I tasted it I exclaimed "That Fish Stew Though...lol"

Check out those beautifully flecks of crushed red pepper

One more picture for good measure.

I mentioned that I was going to titled this post "Lonely Girl's Fish Stew" the reason being is that I was at home by myself on a cold Saturday when I got the idea for this recipe, but the taste of the stew deserved a much better name than that. I find that when I'm alone at home or when I'm cooking just for me I'm much more creative with my meals. I know some people who live alone say that they don't cook because it's just them at home. I think that the perfect time to be adventurous with food, if it comes out bad there is no one there to taste it and if it comes out good you get to eat it all by yourself, basically a win-win.  How do you feel about cooking for one or two? Comment below.  

Salt & Pepper Chicken (Homemade Takeout)

Salt & Pepper Chicken

You may have noticed a recurring theme on the blog I love Asian inspired dishes and I also love to make my own versions of things I've had in restaurants or as takeout at home. Today’s post will be in the same tradition.  I was making some shrimp fried rice and I had some chicken breast on hand. In the past I have made Chicken & Broccoli, Honey Chicken, and Sweet and Sour Chicken at home, wanting to try something different I thought I would try Salt & Pepper Chicken. Well I’m sure you didn't come here for me to go on and on about the types of chicken dishes I have prepared so I will get to the main attraction… the food.

Ingredients

3 Chicken breast  (cut into bite sized chucks)

1 Half of a yellow onion (diced)

1Half of a red pepper (diced)

1 Half of green pepper (diced)

3 Cloves of garlic (minced)

2 eggs (for egg wash)

4 Stalks of green onion (sliced)

1 cup of All-purpose flour (for batter)

Salt

Pepper

Soy Sauce

Sesame Oil

Vegetable oil (enough for frying)

Directions

1.     Preheat your vegetable oil over medium high heat to about 350 degrees.

2.     Diced your chicken breast into bite sized pieces. Season those chicken pieces, set aside.

3.     Prepare your egg wash, using two eggs and ½ cup of milk, whisk together until fully blended. (I usually add a little salt and pepper to this mixture just to ensure the dish is seasoned throughout.)

4.     Pour your egg-wash  mixture  over your chicken and set aside to marinate.

5.     Prepare your flour for batter; pour you 2 cups of all-purpose flour into a bowl or bag. ( cook’s choice)  Once you have prepared your flour mixture, begin coating the chicken pieces in the flour mixture a few pieces at a time.

6.     Fry the chicken piece in the vegetable oil until golden brown. Once golden brown remove the chicken from the oil and drain the excess oil by placing the chicken on paper towels. Fry the remainder of the chicken, and then set aside.

7.     Preheat your frying pan or wok with 2 -3 tablespoons of vegetable oil.

8.     Add in your onions, garlic and peppers, cook for 3-4 minutes, and then add your chicken.

My diced veggies.

My diced veggies.

9.     Continue stir-frying chicken for another 4-5 minutes add in your soy sauce (to taste), sesame oil (about two caps full) and two tablespoons of honey. Continue stir-frying until chicken is thoroughly mixed.  Serve immediately.

Close up of the chicken in the wok.

Close up of the chicken on the plate.

Here is a shot of the entire meal plated. Yummers 

Look at that color.

This dish came together really nicely. I tried to recreate it from memory; I added the honey at the last minute because when I tasted the chicken it was missing something. The addition of the honey gave it a beautiful glazed look, and added a touch of sweetness which I enjoyed.  Have you ever tried to recreate a dish from memory? Do you sometime find yourself adding things to your dishes that are included in the original recipe?  Comment below.

Shrimp Fried Rice ( Secret Ingredient)

Shrimp Fried Rice ( Shh with the Secret Ingredient) 

People who have had my shrimp fried rice comment that it is some of the best they have had outside of a Chinese restaurant, which thrills me to no end to hear. I am one of those people that  if I like something or if I enjoy eating it I will try to recreate and eventually prefect that dish at home. I have scoured the internet and peeked into various kitchens to get the secrets (yes with a “s”) that I’m going to share here with you today only because I am in a generous mood. My family doesn't even know these tips so I am showing yall major love by telling you out there in internet land. But you didn't come here to hear me talk about the secrets I keep from my family so let’s get to the food.

Ingredients

3 cups of cold cooked rice (Secret number one: use cold rice. If you try to fry hot rice it will get sticky, gummy and gross overall. Use cool to cool rice. It works every time)

1-1/2 pounds of peeled and deveined shrimp

1 whole yellow onion diced

2 Eggs

4- 5 Stalks of Green/ Spring Onion chopped  (I like a lot of green onion but feel free to use your discretion, cooking is an art not a science)

Salt (to taste)

Pepper (to taste)

Soy Sauce (to taste) 

1 Tablespoon Sesame oil (Secret number 2, sesame oil give my fried rice the authentic flavor that people comment on. The stuff is pretty strong so I recommend adding a little to start off with then adding more if you like)

Directions

1.     Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat, add yellow onions, stir and cook until onions are translucent, take about 3 to 4 minutes.

2.      Stir in rice and fry, if rice starts to stick add a bit more oil and stir continuously cooking for 3-4 minutes.

3.     Add your shrimp they should be peeled and deveined to your pan/ wok continue to stir and fry.

4.     Prepare your eggs the same way you would if you were going to scramble an egg then you have cooks choice, you can either scramble the egg in a separate pan then add it to you frying rice or if you are lazy daring and don’t want to use multiple pan- then push your still frying rice to the side and scramble your egg in the same pan. Once your egg is scrambled mix it thoroughly into your rice

5.     Add in your green onions and soy sauce cook while constantly stirring for two minutes or until heated thoroughly.

6.     Garnish with green onion and serve immediately.

* This recipe is really a stripped down version of fried rice. One you master the basic recipe feel free to add things such as different meats of veggies. 

What are some of your favorite takeout dishes to make at home? Do you have any tips or tricks you have picked up that make your take on the dish more authentic? Comment below.

Virtually Home Made Apple Galette ( Crazy Easy)

Virtually Homemade Apple Galette

I call this a "virtually" homemade Apple Galette because I think that it’s important to have complete transparency. I don't want anyone reading this blog to look at my pictures and think "wow, I wish I could make that." Nope, the recipes I make here are for the most part simple, I use everyday ingredients and I make food that I actually enjoy eating. I call this recipe “virtually" homemade because I used store brought dough for the crust. I was going to say semi homemade but I wasn't sure if that term was copy righted if you watch the Food Network then you know what I’m referring to. I call it a "galette" because I like the way it sounds, doesn't the word being to mind French pastries? Let’s be honest we could all use more thoughts about French pastries. I'll stop waxing poetic about pastries and get to what you came for... food

Virtually Home Made Galette

The very best picture I could get before I dived in head first I  sliced a piece and ate it in a dignified manner.

Ingredients

3 Medium- Large Apples (I used two Gala and one Granny Smith)

1 Store Brought Pie Crust (I used the Pillsbury version that comes from the refrigerated section the store, same area you get biscuits in. Two come in the box you only need one for this recipe)

1/3 Cup of sugar (I used cane sugar, but white or brown would work as well

½ of the juice of lemon

½ Teaspoon of ground cinnamon

1/8 Teaspoon of ground nutmeg

½ Teaspoon of vanilla extract

Pinch of salt

1 Tablespoon of cornstarch (I didn't have on hand so I substituted with all-purpose flour)

Melted Butter (to brush on pie shell)

1 egg (for egg wash)

*Take your pie crust out of the freezer about a hour before you are actually ready to bake, it takes a while to defrost enough for you to unroll it.

Utensils

Baking sheet

Parchment Paper

Directions

1.     Preheat oven to 375 degrees.

2.     Wash, peel, and thinly slice your apples.

3.     In a bowl combine apples, sugar, ground cinnamon, ground nutmeg, vanilla extract, and salt, then gently stir to mix thoroughly. Set aside. 

4.     In a cup squeeze ½ of lemon, dissolve your tablespoon of cornstarch/flour into the lemon juice and stir to remove lumps. Pour and stir this mixture in with apples. Set aside 

5.     Tear a piece of parchment paper large enough to hold your galette, unroll your pie crust on to the parchment paper, once you get the pie crust completely unrolled unto the parchment paper place it unto a baking sheet.

6.     Here you can take creative license; you can either gently arrange the apples slices in a circular pattern to achieve a more refined look or dump the apples into the middle of the crust for a more rustic look. Either way leave about a inch of dough free from apples to have room to form your crust.

7.     Hold the dough between your index and   thumb on one hand and fold it over the index finger of your other hand. The idea is to create a twisted pattern.

8.     Prepare your egg wash. Take one egg and combine it with a 1 tablespoon of cold water, mix thoroughly.

9.     Brush you’re the crust of your uncooked galette dough with the egg wash, then sprinkle crust with sugar.

10. Place into preheated oven and bake at 375 degrees for 45-50 minutes, turn hallway through.  ( I started to check for doneness at 40 minutes in the oven)

11.  Pull your galette from the oven and immediately brush with melted butter.

Feel free serve your galette with ice cream, and a bit of caramel sauce for a sundae like experience. I made this dessert during a week night. I went to the store earlier in the day and there was a sale on apples and since it is Fall/ Autumn I figured they would be at the peak of freshness and perfect for baking. What are some of your favorite fall desserts?  Do you find yourself wishing baking was easier? Are there any dishes that you prepare that are “virtually” homemade? Comment below. I would love to hear from you.

Taco Tuesdays!!! But not really...

There something about the mere mention of "Taco Tuesdays" that makes everyone smile. Tuesday as a day of the week is pretty humdrum; it doesn't have the polarizing powers of Monday, nor does it offer the assurance that Wednesday aka Humpday provides that the week is almost over. What Tuesday does have however is tacos. Which is an extremely redeeming quality in my book. This particular Tuesday I offer you a recipe that's not quite a taco. What I have instead is a quesadilla recipe that was inspired by a Chipotle burrito. Anyone who knows me knows that I have an unhealthy obsession  really enjoy Chipotle Mexican Grill's burritos. Their burritos are fresh, delicious, inexpensive, and relatively  healthy when compared to other fast food options. The idea came for this dish when I decided that I would make my own version of a Chipotle burrito. I went to the store gathered my provisions, got home, then  realized forgot the lettuce and tomato. I decided that I could not make a suitable copycat recipe without all of the ingredients so I decided to do a quesadilla instead. Well enough yammering about my epic voyage to feed my stomach, i'll get to what you came here for...the food.   

Taco Tuesdays!!! But not really...

Ingredients

1 Pound of chicken

1  and ½ Yellow onions (Diced)

1 Green bell pepper (Seeded and sliced into strips)

1 Red bell pepper (Seeded and diced)

1 Yellow bell pepper (Seeded and slice into strips)

4 Flour Tortillas

2 Cups of shredded cheese (I usually use the Mexican Mix by Kraft or Monterey Jack cheese)

Olive Oil

4 Cups of water

2 Cups of brown rice

1 lime (zested and juiced)

½ Cup of chopped fresh cilantro

2 Cloves of garlic

Can of black beans

Can of whole kernel corn

Sour Cream (for serving)

Salsa ( for serving)

Directions:

1.     Season your chicken with salt, pepper, cumin, and paprika. Set aside  to marinate for 30 minutes.

2.     Heat table spoon of olive oil over medium-high heat. Add chicken breast and sauté until done. Once chicken is done remove from heat and dice into cubes.

3.     Add tablespoon of olive oil in skillet warm until heated. Once oil is heated add 1 whole diced onion. Cook until tender, and then add the green, yellow peppers. Cook until vegetables have some color on them about 3-4 minutes. Remove from skillet, place them in a bowl and set aside. ( I like to make this a one pan meal, so I rinse skillet and reuse)

4.     Drizzle oil in skillet heat pan over medium heat. Once the pan is warm lay a flour tortilla in the skillet. Then add a layer cheese, peppers, chicken, cheese and top with another tortilla.

5.     Cook the first side until golden, then add a little more oil and flip the quesadilla and cook the other side cook until golden, remove from pan. Set aside cover in foil to keep warm  Repeat this process until you have four quesadillas.

*Cooking note* Cut quesadillas into quarters to serve.

Santa Fe Style Black Beans

1.     Into a pot add a can of black beans, small can of whole kernel corn, diced red peppers, ½ teaspoon of cumin, ½ teaspoon of paprika, and 1 clove of chopped garlic, salt and pepper to taste.  

2.     Heat ingredients over medium high heat to a boil, then lower heat to simmer and cook until vegetables are tender. (I usually cook the beans for about 30 minutes, sometimes I add a  stock cube to enhance a flavor)

Close up of the beans

Cilantro & Lime Brown Rice

1.     Bring 6 cups of water to a boil in a sauce pan, add brown rice. Reduce heat to a medium-low and cook until rice is tender about 40-45 minutes.

2.     Drain rice, transfer rice into a bowl, and allow to cool slightly.

3.     In a separate bowl mix together lime juice, lime zest, and oil. Pour this mixture over rice, add cilantro, and then stir. add salt and pepper to taste.

Close up of the cilantro-lime rice

Final plating, garnished with lime, I added sour cream, and salsa.

Another plating shot.

This dish is a nice way to mix up weeknight boredom. It takes about 45 minutes total to prepare and the leftovers make the perfect lunch the next day.  The cilantro and lime made the rice really fresh. The quesadillas were awesome, I like to think of them as Mexican grilled cheese. Have you ever tried to make a dish from your favorite restaurant at home? What are some of your favorite weeknight meals? Comment below, subscribe to get post directly to your inbox, show me some blog love on Bloglovin, or follow me on Instagram, basically stay in touch.