Stir Fry

I love oriental and enjoy trying new things at home. I have found that for stir fry I actually prefer Soba noodles instead of rice. I must admit I do purchase the frozen stir fry vegetable mix instead of doing it myself. I also buy the egg rolls, although I have been looking for recipes to make my own. That will come soon enough I am sure. I buy stir fry cut beef, and I wanted to do something different then my normal terriyaki marinade that I find myself using far too often. For the beef I found a very good recipe with few ingredients. I am very impressed with it! The recipe is for a complete stir fry dish, I did just the beef. Next time I think I will do the entire dish. I wanted to give it a try but wanted to stick to my usual just in case. I will be having again, and maybe by then I will have an egg roll recipe to share. And possibly even a crab rangoon recipe as they are soo good.

Stir fried beef recipe HERE

"And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven’t yet worked out that a pair of knitting needles is no way to capture food?" ~Bill Bryson

Shrimp Scampi And Lobster

What a treat for Valentines! They had lobster on sale so we gave it a try. Although I did not make the scampi (as I had a friend over who cooked everything) I did have the pleasure of figuring out how to cut and marinade the lobster. Very tasty! The scampi was good, a little too much lemon for my taste. Lobster could have been more tender, but will have to play with the cooking times a little. Very delicious meal in the long run though, and easy to make. We had ours with edamame, would work well with various types of rice or veggies.

Shrimp Scampi recipes HERE
Lobster recipe HERE

Fish, to taste right, must swim three times – in water, in butter and in wine. ~Polish proverb

Easy Slow Cooker French Dip

Flavorful, tender meat with au jus dipping sauce. Okay so what did I change? I added a little garlic powder, worcester sauce, and mushrooms. Used Guinness Draught for the beer as recommended by others. Couldn't taste the beer at all! I sliced the meat thinly when it's 7 hours was up, then put it back into the sauce for 30min before making the sandwiches. Unfortunately I ended up with hoagie rolls instead of french rolls. Still good but I think the french would have held up a lot better. The store was out of french though so I got what I could. Broiled some provolone cheese onto the hoagie for a min and what a great tasting easy recipe. Served mine with baked potato's. but decided for my lunch I would rather have chips. Fries would work well also and you could dip them in the au jus. This recipe does not take a lot of different ingredients and the only costly part to it really is the meat. If you don't drink beer, check with your local liquor store to see if you can just buy 1. They allow it here in Cheyenne, but every place is different. Lacking a little on the spices on the original recipe, but as long as you have a base recipe the spices are easy to adjust.

Get the recipe HERE

"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
~ Madame Benoit