Searched and searched and searched. I almost gave up on this amazing concept, Fried Beer. It was like eating raviolis with beer instead of beef or spinach and cheese. I was expecting something different. More like a dumpling. It was served with Nacho cheese, which I like when I am craving it but it’s pretty gross otherwise. I wish I would of asked what kind of beer it was. I wasn’t a big fan of the taste but then again, I don’t like most beers. Especially if it’s a dark beer, which looked pretty dark inside of the ravioli.
I enjoy one of these, every once in a while. I do not add sauerkraut or mustard on mine but my husband does. He was the first to introduce me to these yummy “hot dogs”. Though this was nothing special, I was told to take a picture for my food blog. And, that’s how we ended up here. The End.
The Texas State Fair was a blast. It was my first time going, I had no idea what to expect. I just knew to fast before going because of all of their fried foods. I researched a little bit heading out there on the cold Saturday. I needed to find out what I had to eat and what I could totally miss out on and still have the Great State Fair experience. Definitely going back next year.
The Fried Frito Pie was a must when I first did research on The Texas State Fair. These bite sized fried balls were yummy but tasted very little of Frito Pie. When I think of Frito Pie, I think crunchy Fritos, yummy chili with cheese, and plenty of fixins to top it off. In this case, yes, it tasted like chili but the Fritos had soaked up so much oil, which caused the Fritos to become soggy. No thanks! Not something I’ll be going back for.
My family and I had Black Pepper Crab once a week while we lived in Singapore. It was a go-to dinner during the weekends. A few times we had this meal on both Saturdays and Sundays, that’s how much we enjoyed it. My mother got a recipe for the dish but ruined too many yummy crabs trying to make the dish at home. Once we were back on US soil, she decided to see how the recipe would hold up with shrimp, which was the best idea EVER!
TRY IT, DON’T MISS IT!!
Black Pepper Shrimp:
2lbs Shrimp: 3 oz | 84 kcal
4 tbsp Unsalted Butter: 1 tbsp | 102 kcal
1 1/2 tbsp Minced Ginger: 1 tbsp | 19 kcal
1 1/2 tbsp Garlic: 1 tbsp | 4 kcal
1 tsp Chili: 1 tbsp | 5 kcal
3 tbsp Oyster Sauce: 1 tbsp | 9 kcal
5 tbsp Soy Sauce: 1 tbsp | 10 kcal
2 tsp Ground Coriander: 1 tsp | 6 kcal
2 1/2 tbsp Black Pepper: 1 tbsp | 6 kcal
2 tsp Brown Sugar: 1 tsp | 17 kcal
1 Bunch Cilantro: 1 oz | 7 kcal
1 tbsp Hoisin Sauce: 1 tbsp | 35 kcal
1 tbsp Soy Sauce: 1 tbsp | 10 kcal
Steamed Bok Choy
Cut Bok Choy in half. In a mixing bowl, toss Bok Choy along with Hoisin and Soy Sauce. Steam for 10 minutes.
Black Pepper Shrimp
Stir-fry the Shrimp in oil, you are not cooking the shrimp. Remove Shrimp from Wok, when shrimp have a slight pink but are still raw. Clean oil from Wok. Saute Butter, Garlic, Ginger, Chili, and Coriander on medium-high for a minute. Add Soy and Oyster Sauce. Mix well before adding sugar and pepper and Shrimp. Add Cilantro right before the shrimp are fully cooked. Serve with white rice.
Sometimes, I have no idea what to make for dinner. SOMETIMES! I had Brussels Sprouts that needed to be cooked and Chicken thighs that I had thawed out a day before. I had looked at countless recipes for the Brussels Sprouts but nothing sparked my interest. After cleaning the Chicken from most of its fat, I decided to just toss everything together and see what would happen. I didn’t make any side to go with it because I wanted this meal to be healthy. But, as always, when my husband gets home, he decides that it’s too late to make white rice so he made toasted Rye bread. Which honestly, made the dinner complete.
1lb Chicken: 4oz | 188 kcal
1lb Brussels Sprouts: 1/2lb | 98 kcal
2 Cups Shredded Carrots: 1 cup | 45 kcal
Country Crock Butter: 1 tbsp | 50 kcal
Rye Bread: 1 slice | 70 kcal
4 tbsp Newmans Lite Italian Dressing: 2 tbsp | 60 kcal
1 Cup Kirklands Chicken Stock: 1 cup | 10 kcal
Blanch the Brussels Sprouts for 5 minutes in a pot of boiling water. Remember, we aren’t cooking the Brussels Sprouts so don’t leave them in too long. Strain and remove from heat.
Clean Chicken by removing fat. If you are horrible like me at cleaning Chicken, you will end up with very small pieces of Chicken. Toss Chicken in a pan, on Medium high with a little bit of Olive Oil. Do not stir, let one side of chicken cook. Add seasonings, in this case I added Italian herbs, salt, and pepper. Turn Chicken after 5 minutes. Add Brussels Sprouts. 5 minutes later, stir your food occasionally so the Brussels Sprouts are seasoned as well. Lower the tempeture, add shredded carrots, dressing, and stock. Let simmer for 10 minutes, stirring occasionally.
Spread butter on slice of bread. Toast on Medium.
Tortas are Mexican sandwiches. Usually, it comes with beans and some kind of meat. When done right, they are delish. I prefer small bolillos when I make my tortas. Bolillo is a type of bread, almost like french rolls but a little bigger. Add whatever kind of toppings you like with your meats. In this case, I used crema, avocado, tomato, and Queso fresco. Next time I make tortas, I will make my own bolillo because I can never find Conchas. Found a great recipe that includes how to mold the bread into a concha. :)
Bolillo: 1 Small | 198 kcal
1lb Chorizo: 1oz | 129 kcal
3 cups Borracho Beans: 4oz | 108 kcal
5 Dried Chile de Arbol: 1oz | 0 kcal
1/2oz Tomato: 1oz | 5 kcal
1 slice Avocado: 1 cup | 240 kcal
1 slice Queso Fresco: 1oz | 41 kcal
1 tbsp Crema Salvadorena: 2 tbsp | 57 kcal
Heat skillet on medium high. I don’t recommend adding any cooking oil, the chorizo has plenty of oil. I like to buy my chorizo from the deli counter at Fiesta. Their chorizo is the best I have found, without looking that is, in Houston. Stir occasionally for about 15-20 min or until golden brown. I drain the most of the oil before serving.
Heat up 2 tbsp of corn oil. Add the Chile de Arbol. Mix constantly so the chiles don’t burn, the last thing you want is your eyes and throat burning from the burnt chiles. As soon as the chiles are ready, add the beans. Mix occasionally, once the beans look nice and brown, start the mashing process. Many people use a blender to make the beans fluffy. I am too lazy for that. Add bean juice to the beans if you want the beans watery or less juice for thicker beans.
Everyone has their own take on Posole, whether it’s red or white I love my families recipe. This particular bowl of Posole contains peppers, which gives it the color red, thus, being named Red Posole. The soup is brothy and light from straining all the peppers and seasonings. Hominy is added for texture.
Posole is normally served plain; pork, hominy, and broth. Garnishes are added after being served; cabbage, chopped onion and cilantro, radishes, lime, dried red chili flakes, and Mexican oregano are more common. Enjoy with a few tostadas.
Posole: 1 ½ cup | 105 kcal
Cabbage: ½ cup | 11 kcal
White Onion: 1 tbsp | 4 kcal
Cilantro: 1 tbsp | 0 kcal
Radishes: 3 pieces | 5 kcal
Lime: ½ Lime | 5.5 kcal
Mexican Oregano: 1 tsp | 5 kcal
Dried Red Chili Flakes: ½ tsp | 3 kcal
Estilo Cazero: 1 Tostada | 80 kcal
Working on the recipe for this yummy Red Posole
Indian food is delish, all the spices and yummy veggies. I am really scared to attempt to make Indian food from scratch, there are just too many spices and I am scared I might ruin the entire meal. You can’t go wrong with Kitchens of India or Pataks. In this case, I went for Patak’s Tikka Masala with some yummy chicken thighs. The roasted cauliflower was done differently this time around. My husband added turmeric to give it that yellow curry effect. TRY IT, DON’T MISS IT!
1lb Chicken Breast: 4oz | 188 kcal
3/4 cup Palak’s Tikka Masala: 1/2 cup | 130 kcal
1 Head Cauliflower: 4oz | 28 kcal
2 tbsp Olive Oil: 1 tsp | 78 kcal
2 tsp Turmeric
1 1/2 tsp Cayenne Pepper
2 tsp Cumin
1 1/2 tbsp Salt
1 tbsp Pepper
Chicken Tikka Masala:
Cut up the chicken into 1” cubes. Brown the chicken and onion on medium high for about 10-15 minutes. Reduce heat to low and add sauce. Let sauce simmer for about 20 minutes. Serve hot!
Preheat oven to 425. In a bowl, break down the cauliflower into medium sized florets. Add olive oil and seasonings. Mix by hand so you know each floret is completely covered in oil and seasoning. Spread florets on a cookie tray. Bake for 30-45 minutes or until crispy and golden brown.
Cake Balls have made it big, just as big as the cup cake. I am not a fan of bready sweets like brownies, cupcakes, and cake but I love cake balls. Then again, the only thing I eat on a cake is the frosting and the cake balls have frosting in them. Whomever invented these, was a freaking genius! I hope you enjoy these as much as I did.
Signature Red Velvet: 1 serving | 180 kcal
Signature French Vanilla: 1 serving | 180 kcal
3/4 Creamy Supreme Cream Cheese: 2 tbsp | 140 kcal
3/4 Creamy Supreme Classic White: 2 tbsp | 140 kcal
Wilton Candy Melts:
White Chocolate: 16 pieces | 220 kcal
Light Cocoa: 16 pieces | 220 kcal
AmeriColor Food Coloring:
Tulip Red: 4 drops | 0 kcal
Super Black: 4 drops | 0 kcal
Bake cake as directed on box. Once the cake has cooled, crumble the cake in a large mixing bowl. Add 3/4 of the frosting to the cake and mix with a fork. Make a ball, if the ball crumbles, add more frosting. Make small balls. Stick in freezer for 15 minutes.
Boil water in one pan, reduce heat to medium high. Add a glass mixing bowl on top of the pot of hot water. Stir occasionally until the chocolate melts. Add 4-6 drops of food coloring. If the candy coating hardens a bit, add a tbsp of butter and 1/4 of milk. Dip your cake balls into candy coating and place on wax paper immediately for drying.
Every once in a while, I don’t have anything to make for dinner. Improvising with what little I do have, I created this yummy burrito. This particular night, my husband had tacos instead of the burrito. Healthier but sometimes, I just want flour instead of corn tortillas.
Flour Tortilla: 1 Tortilla | 210 kcal
1/2lb Chicken: 4oz | 160 kcal
2 cups Green beans: 3oz | 30 kcal
1/2 cup Onion: 1oz | 12 kcal
2 cups Cactus: 2 tbsp | 17 kcal
1/2 cup Onion: 1oz | 12 kcal
1/2 cup Queso Fresco: 1oz | 41 kcal
1/2 cup Cabbage: 1/2 cup | 11 kcal
1/2 cup Queso Fresco: 1oz | 41 kcal
2 tsp Crema Salvadorena: 2 tbsp | 57 kcal
Saute Chicken in a pan on medium high along with onion. I shredded the chicken from my leftover roasted chicken. Add seasoning to your liking, in my case I added salt, cumin, and Mexican oregano (regular oregano works just fine). Do not over due it on cumin, I normally add one tbsp of cumin to any of my Mexican dishes. Stir occasionally for about 10-15 minutes. Add green beans. Serve as soon as the green beans are fully cooked.
This is easy to make. I add in a pan or pot about 1 tbsp of corn oil. Add the chopped onion and cactus to the pan, as well as a little bit of salt. Make sure to not over salt, some cactus already have too much seasoning. Right before removing the cactus off the heat, crumble some Queso Fresco. Mix and serve.
If you have a comal, preheat on medium. Heat tortilla, turning over every 20 secs. Remove off of comal once the tortilla is soft and warm, to your liking that is. Leaving a flour tortilla on one side for too long results in either, a hard tortilla or a burnt one. First, add the chicken satue. Second, the cactus. Third, the toppings. Make sure to fold tortilla tight so the innards to fall out while eating your delish burrito.