Author Archives for KTE

Steak or Chicken Fajitas Recipe – Food.com

These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.

Source: Steak or Chicken Fajitas Recipe – Food.com

Gallery: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

As a half-Japanese kid in the ’80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn’t enough. As such, I’ve spent a lot of time devising ways to upgrade my ramen in cheap, easy ways. Ghetto gourmet, if you will.

Faux Pho

Cook the noodles according to package directions, using only half of the seasoning packet. To the broth, add the juice of 1 lime, a tablespoon of sugar, 2 teaspoons of fish sauce, and a good pinch of pepper flakes (if desired). Transfer to a serving bowl then add 1 to 2 ounces thinly sliced flank steak (it’ll cook in the broth), a handful of bean sprouts, and some mixed herbs (basil, cilantro, mint, as desired).

Faux Pho

Source: Gallery: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

Sesame Ramen Noodles – Spend With Pennies

This Sesame Ramen dish is such an addictive treat. Crisp green onions are sauteed in sesame oil & tossed with instant ramen in a spicy garlic ginger sauce.

To Make Ramen Noodle Sauce

It’s best to have all your ingredients ready ahead of time so that you can just toss everything in the hot pan.

  1. Prepare green onions, garlic, and ginger.
  2. Boil the instant ramen (see recipe below).
  3. Make the sauce and toss with the noodles. Top with extra green onion and sesame seeds

    Ingredients

    • ▢2 packages ramen noodles seasoning packets discarded
    • ▢2 teaspoons fresh grated ginger (ADD EXTRA IF ADDING MEAT)
    • ▢2 cloves garlic (ADD EXTRA IF ADDING MEAT)
    • ▢3 green onions finely sliced & whites/greens divided
    • ▢3 tablespoons oil 
    • ▢Toasted sesame seeds for serving
    Sauce
    • ▢1 ½ tablespoons low-sodium soy sauce
    • ▢1 teaspoon toasted sesame oil
    • ▢½ teaspoon brown sugar or honey
    • ▢¼ teaspoon red chili flakes or sriracha
    • ▢1 tablespoon water
    • ▢2 teaspoons rice vinegar

    Instructions

    • Boil ramen noodles 3 minutes or just until tender, drain well. Do not overcook. Meanwhile, whisk sauce ingredients in a small bowl. Set aside.
    • Heat oil over medium-high heat. Add ginger, garlic and whites of green onions. Cook just until fragrant, 1-2 minutes.
    • Add remaining sauce ingredients and ½ of the remaining green onions. Simmer 1 minute.
    • Stir in ramen, cook 1-2 minutes or until heated through. Top with remaining green onions and sesame seeds.

How to Toast Sesame Seeds

When it comes to sesame seeds, toasted definitely has the best flavor. You can also purchase toasted seeds to keep on hand.

To start, preheat a dry skillet on medium. To save dishes, use the same pan you plan to make the noodles in.

  • When hot, sprinkle the raw sesame seeds in the pan and shake or move the seeds around with a spatula until they start to turn slightly brown. Watch carefully that the seeds don’t burn. This should only take about 30 seconds to a minute.
  • Once you see a color change, scrape the seeds into a bowl immediately.

Source: Sesame Ramen Noodles – Spend With Pennies

Healthy + Easy: Rach’s Greek Fish or Chicken in Parchment

Rach makes a quick, easy & healthy recipe of fish or chicken baked in parchment paper pouches—an easy method she learned from her mom.

Source: Healthy + Easy: Rach’s Greek Fish or Chicken in Parchment

Ingredients

  • Four 6- to 7-ounce portions thick pieces of cod or sustainable meaty white fish of choice, OR four 6- to 7-ounce pieces boneless, skinless chicken breast
  • Salt and pepper
  • About ¼ cup extra-virgin olive oil (EVOO), plus more for drizzling
  • 1 tablespoon lemon zest and 1 tablespoon juice
  • A splash of white wine or dry vermouth, about 3 tablespoons
  • 1 teaspoon red pepper flakes
  • 2 large cloves garlic, grated or chopped
  • 2 tablespoons chopped fresh oregano, or 2 teaspoons dried
  • 1 cup cubed feta cheese
  • 1 cup cherry tomatoes, halved, or ¾ cup drained semi-dried tomatoes
  • 1 cup pitted Kalamata olives, crushed or coarsely chopped
  • 1 small red onion or 2 shallots, chopped or thinly sliced
  • 1 cup flat-leaf parsley tops
  • 8 thin slices lemon

Preparation

Preheat oven to 425˚F.

Season fish or chicken with salt and pepper. Whisk up dressing (EVOO, lemon zest and juice, white wine, red pepper flakes, garlic, and oregano), turn the cod or chicken in it, and marinate for 30 to 60 minutes if you have the time. Combine feta, tomatoes, olives, onions and parsley tops with a fat drizzle of EVOO and salt and pepper. Fill bags or top parchment with a bed of these ingredients, then top with fish or chicken and sliced lemon, roll tightly to seal and roast 20 minutes. Let stand 5 minutes and serve in pouches.

video https://www.rachaelrayshow.com/video/how-to-make-greek-fish-or-chicken-in-parchment-rachael-ray