Bang! Bang!

This firecracker shrimp will surely meet Week 13's spicy challenge.

Bacon is Love. Bacon is Life.

All hail the Bacon-on-everything gods.

Chicken + Bacon + Strata

A great way to use up your leftovers any night of the week.

Cupcakes Soaked in Bailey's Irish Cream

Dessert and Alcohol? What could be better?

Authentic Irish Meat and Potato Pie

Pretend Saint Patrick's Day is Every Day

Mar 26, 2015

Bacon Wrapped Asparagus Bundles

Sometimes you just need to wrap your food in bacon.


It's okay. I've been there. I'm probably there now. When you have the irresistible desire to be healthy, but still do shit like this and wrap everything in bacon. 

I'm here to help.


Ingredients:

  • stalks of asparagus
  • strips of bacon
  • garlic, minced
  • fresh cracked salt and pepper, to taste
  • butter (optional)

Today, bacon is a vegetable.



These things are seriously so easy, just about anyone can make them! And asparagus bundles look impressive and have flavor to match.

Start by wrapping 3 asparagus(es?) into a bundle using bacon to hold it together.


Then prepare a glass dish with some olive oil. If you are just throwing diet to the wind, use a small slice of butter on the asparagus(i?) tips to make them SUPER crunchy - and if you've never experienced a perfectly crisp asparagus tip, you're missing out.


Bake in the oven for about 30 minutes or until bacon is turning red and the asparagus is losing moisture.


Sprinkle with feta cheese or serve with a nice chicken bacon strata (recipe coming soon!)!


Recipe TL;DR:

Prep Time: 5 minutes
Cook Time: 30-40 minutes

Serves: 2-3

Ingredients:
  • 9 stalks of asparagus
  • 3 strips of bacon
  • 1 teaspoons garlic, minced
  • fresh cracked salt and pepper, to taste
  • butter (optional)
  • feta cheese (optional)
Here's How:
  1. Preheat your oven to 350 F. Clean your asparagus and trim off any hard bottoms. 
  2. In bundles of 3, use the bacon to wrap the asparagus together. The trick to keep it together is to have the bacon slightly overlap itself going up the stalks. 
  3. Spritz some olive oil into a glass baking dish and place the wrapped asparagus inside and crack sea salt and pepper corns over it. 
  4. Place a teaspoon of garlic on the tips of each bundle and a teaspoon of butter on top of the garlic (optional).
  5. Cook for about 30-40 minutes or until the bacon is cooked and red. Serve with a chicken bacon strata and enjoy!





Mar 22, 2015

Spicy Singapore Glass Noodles

Sometimes you just crave the taste of something exotic.

 And for me, I guess that happens more frequently than it does for others.

These Singapore glass noodles are amazingly easy as well as spicy! Most of these ingredients I already had laying around the kitchen, so feel free to customize them to your own tastes.


Ingredients:
  • soy sauce
  • vermicelli or glass noodles
  • yellow curry
  • bean sprouts
  • bok choy
  • red cubanelle peppers
  • garlic cloves
  • shallots
  • ginger, minced
  • sesame oil, for frying
  • salt and pepper, to taste

Time to turn up the heat!



Soak the vermicelli noodles in cool water for about 15 minutes or until softened. Sprinkle on the curry and let them marinade for another 10 minutes while you prepare the veggies.


In a large wok, heat your sesame oil over medium high heat and toss in your sliced and diced peppers, bok choy, garlic, ginger, shallots, and bean sprouts (which I'll admit here I totally forgot to add to the wok!) 

Stir fry until tender.


Then add the soy sauce and bring to a bubble before you toss in the vermicelli noodles. Fry for about 3 minutes or until the noodles are softened and some are turning crispy, those bits are my fave!


Serve immediately alongside some shrimp Rangoon and firecracker shrimp for an incredibly spicy and amazing meal.


Recipe TL;DR:

Prep Time: 30 minutes
Cook Time: 10 minutes

Serves: 2

Ingredients:
  • 1/4 cup soy sauce
  • 1 package vermicelli or glass noodles
  • 3 tablespoons yellow curry
  • 1/4 cup bean sprouts
  • 1 small bok choy
  • 1/4 cup chopped red cubanelle peppers
  • 4 garlic cloves
  • 1 shallot
  • 1 tablespoon ginger, minced
  • 1 tablespoon sesame oil, for frying
  • salt and pepper, to taste
Here's How:
  1. Soak the vermicelli noodles for about 15 minutes in cool water or until they are tender. Drain and sprinkle with yellow curry and marinade another 10 minutes.
  2. While the noodles are marinading, chop the peppers, slice the bok choy, mince the garlic and ginger, dice the shallots and heat the tablespoon of sesame oil in a large wok over medium high heat.
  3. Add the vegetables to the wok and stir fry for about 3 minutes or until softened. Add soy sauce and bring to a bubble.
  4. Toss in the noodles and stir until they have absorbed the soy sauce and are beginning to brown, or about 2 minutes.
  5. Serve and enjoy! 
Serve alongside my easy firecracker shrimp and shrimp Rangoon!





Week 13: Spicy - Firecracker Shrimp

Bang Bang, Baby. 

Not only does this shrimp look like a firecracker, it will have your mouth thinking you ate one as well. It packs an unexpected pop of delicious heat that will leave you grabbing for a glass of water before you get to the second shrimp. 

But the taste it so worth it, you'll gladly bear the pain.


Ingredients:
  • 6 shrimp
  • 3 egg roll wrappers, sliced in half
  • 1/4 cup soy sauce
  • 5 tablespoons sriracha
  • 3 tablespoons spicy ginger sauce
  • 2 tablespoons white sugar
  • 2 tablespoons ginger
  • 3 cloves of garlic
  • 2 tablespoons parsley flakes
  • juice of half a lemon
  • juice of half a lime
  • salt and pepper, to taste
  • 1 tablespoon toasted sesame oil, for frying
  • cornstarch + water, for sealing the wraps

Blast Off!


Start by whisking together the marinade consisting of soy sauce, sriracha, ginger sauce, minced ginger, garlic, lemon, lime, salt, pepper, and sugar.


Clean the shrimp and leave the tail. Let the shrimp soak in the marinade for about 15-30 minutes.

When ready to wrap, let the excess marinade drip off before placing the shrimp in the corner of the wrap.


Roll once with the edge tucked, then fold over the top of the wrap.


Use the cornstarch and water mixture to seal all of the edges. Then finish rolling up the shrimp.


Make sure you don't over do it with the water on the rolls. Set on a paper towel to absorb any extra moisture.


Toss into a deep fryer or a shallow pot with an inch of oil. My boyfriend got me a Fry-Daddy for Christmas and honestly my frying skills have never been better!


Serve alongside some Singapore Glass Noodles and Shrimp Rangoon for an delectable - and surprisingly spicy - weeknight meal.


Recipe TL;DR:

Prep Time: 20 minutes
Cook Time: 3 minutes

Serves: 2

Ingredients:
  • 6 shrimp
  • 3 egg roll wrappers, sliced in half
  • 1/4 cup soy sauce
  • 5 tablespoons sriracha
  • 3 tablespoons spicy ginger sauce
  • 2 tablespoons white sugar
  • 2 tablespoons ginger
  • 3 cloves of garlic
  • 2 tablespoons parsley flakes
  • juice of half a lemon
  • juice of half a lime
  • salt and pepper, to taste
  • 1 tablespoon toasted sesame oil, for frying
  • cornstarch + water, for sealing the wraps
Here's How:
  1. Begin by cleaning and deveining your shrimp, leaving the tails intact. Mix together all of the ingredients, except for the egg rolls, sesame oil, and cornstarch.
  2. Let the shrimp marinate for at least 15-30 minutes. Heat a shallow pot with 1 inch of sesame oil OR heat up your fryer while the shrimp marinades.
  3. Slice each wrapped in half from corner to corner. Remove the shrimp from the marinade and allow the excess to drip off before placing the shrimp in the corner of the wrap.
  4. Fold one corner under the shrimp and roll once, then fold down the top corner of the wrap and seal with the water and cornstarch mix. Finish the roll and seal.
  5. Drop each wrapped shrimp one by one into the hot oil for about 1 minute or until the wrapper is puffed, crispy, and just turning brown.
  6. Remove with a slotted spoon from the oil and transfer onto a plate lined with paper towels. 
  7. Serve immediately alongside a small bowl of spicy dipping sauce, shrimp Rangoon, and Singapore glass noodles!


5 Step Shrimp Rangoon


Yes, that is what you think it is.

Shrimp Rangoon. 

"Hold your horses!" You say as you try to process what is happening right now. "I can make my own Rangoon, at home, with only 4 ingredients, 5 steps, and 15 minutes? What is this, a Geico commercial?" 

It's not, but it IS as easy as you think it is.

Let me show you how!


Ingredients:
  • shrimp
  • wonton wrappers
  • cream cheese, room temperature
  • fresh ginger, minced
  • (oil, for frying)
  • (parsley, optional for color and garnish)
  • (1 tablespoon water, for sealing the wrappers)


Cook your shrimp in a touch of oil until it has turned red.


Remove the shrimp from the stove and allow to cool for about 10 minutes. Then chop it up finely until it no longer resembles shrimp.


Combine the cream cheese, shrimp, ginger, and some parsley (if you are feeling it) in a small bowl.

Then using a 1/2 at a time, place a mound of the cream cheese and shrimp filling in the center of your wonton wrapper.


Use some water (and about 1 teaspoon of cornstarch if you have some on hand) to seal the edges of the wonton wrapper, then fold it in half.


Rub the bottom with water and bring the corners together and press until they stick together.


Toss into a hot deep fryer for 1-2 minutes or until golden brown.


Keep a close watch on these or else they may burn!

If you don't have a deep fryer, fill a small pot with about 1 inch of vegetable oil and bring to a medium high heat.


Remove from the oil with a slotted spoon and rest on a paper towel to absorb the excess oil.


Cool for a few minutes then serve warm with a small dish of spicy ginger dip.


I also made some firecracker shrimp and Singapore noodles for a crazy spicy and delicious meal.


Recipe TL;DR:

Prep Time: 10 minutes
Cook Time: 2-5 minutes

Makes: 12 Shrimp Rangoon

Ingredients:
  • shrimp
  • wonton wrappers
  • cream cheese, room temperature
  • fresh ginger, minced
  • (1 tablespoon sesame oil, for frying)
  • (parsley, optional for color and garnish)
  • (1 tablespoon water, for sealing the wrappers)
Here's How:
  1. Clean and devein your shrimp, removing the shells completely. Heat a tablespoon of sesame oil over medium high heat and cook the shrimp until red. Then let cool for about 10 minutes or until it can be touched.
  2. Chop up the shrimp then add into a bowl with the cream cheese, minced ginger, and parsley. Mix well until combined.
  3. Using a teaspoon at a time, spoon a mound of the shrimp filling into the center of each wonton.
  4. Fold each wonton in half and seal the edges with water/cornstarch. Then pinch the corners together in half again.
  5. Toss, in batches, the rangoon into a deep fryer OR fry in an inch of vegetable oil over medium high heat until golden brown. Remove with a slotted spoon and let dry on a plate lined with paper towels. 
Serve warm alongside some firecracker shrimp and Singapore glass noodles! Enjoy!




Chicken Bacon Strata

Chicken. Bacon. Strata.

Never have those words sounded so delicious. Ever since I made toads-in-holes for breakfast, I've had about half a loaf of sourdough bread just chilling on my counter-top waiting to be utilized. Then the other day, per another redditor's suggestion to make a strata with all of the leftover bread, the idea to make a chicken bacon strata was born.

Here's my dinner take on a classic breakfast dish!


Ingredients:

  • day-old sourdough bread
  • eggs
  • strips of bacon
  • milk
  • cheddar cheese
  • cherry tomatoes
  • fresh parsley
  • salt and pepper, to taste

Lets get to it!


Begin by cutting up your bread into 1x1 inch cubes.

Fry the bacon in small pieces until crumbly. 

Then using some of the leftover bacon grease, fry your chicken.


While the chicken breast is cooking, combine the eggs, milk, and cheese together in a small bowl.



Cut up the chicken and combine it in a greased glass bread pan with the bread cubes, tomatoes, and bacon. Then cover with more bread cubes.


Pour the egg, milk, and cheese mix over the bread and let soak for about 10 minutes. The top layer will help steam the tomatoes, but you can dice them up if you want. I'm not particularly a fan of tomatoes, so I like keeping them whole so I won't accidentally spear one while I eat my portion.

I added a few slices of butter here and there to get a nice crunchy top layer too.


Finally, toss into the oven at 350 F for 35-40 minutes or until the top is browning. Add another sprinkle of cheese if you so desire!


And now you have an amazingly simple chicken bacon strata.


Recipe TL;DR:
Prep Time: 20 minutes
Cook Time: 35-40 minutes

Serves: 4-6

Ingredients:

  • 1/2 loaf day-old sourdough bread
  • 3 eggs
  • 3-4 strips of bacon
  • 3/4 cups milk
  • 1 cup cheddar cheese
  • 1/4 cup cherry tomatoes
  • fresh parsley
  • salt and pepper, to taste
Here's How:
  1. Preheat the oven to 350 F. Cut the bread into cubes about 1x1 inch squares.
  2. Slice up the bacon into bite size pieces then cook until crumbly and remove from the pan. In the same pan with the bacon grease remaining, cook the chicken breast.
  3. Combine the milk, eggs, and cheese into a small bowl. Grease a glass bread pan then create a layer of bread cubes, followed by the cooked chicken, bacon and tomatoes, then cover with another layer of bread cubes.
  4. Pour the egg and cheese mixture over the top of the bread cubes, making sure to let it sit for about 10 minutes to absorb the mix thoroughly.
  5. Pop into the oven for about 35 minutes or until the top layer of cubes is nice and crunchy and the egg mixture is bubbling nicely. When cooked, remove from the oven and let rest for 10 minutes. Then slice, serve, and enjoy!
Serve along side a nice big helping of bacon-wrapped asparagus bundles!




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