Archive for FAMILY RECIPES

Hannah’s Guacamole

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My daughter previously shared her guacamole recipe with her Carne Asada Tacos recipe.

This recipe goes great as an appetizer, snack, or to go along with your favorite Mexican dish (try them with her Carne Asada Tacos).

Give her recipe a try.  I think you’ll like them. 🙂

Hannah’s Guacamole

carne asada tacos

Ingredients:

  • 3 large avocados, peeled, seeded, and cut into small pieces
  • 1 small red onion, finely minced
  • The juice of 3-4 limes
  • Salt, to taste
  • 1 tablespoon minced garlic
  • 1/2 cup chopped cilantro
  • 2 teaspoons chili powder
  • Optional: 1 medium tomato, diced (the guac pictured here doesn’t have any tomatoes since I made pico de gallo)
  • Optional: diced hot peppers, like jalapenos

Directions:

Mix all the guacamole ingredients together. I like to gently stir my guacamole so that you still have chunks of avocado. If you prefer, you can mash the avocados with a fork for a smooth texture. Serve with your carne asada tacos or with chips.

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Posted in APPETIZERS, FAMILY RECIPES, Hannah's Recipes

Hannah’s Carne Asada Tacos

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My daughter loves to cook as much as I do, and she loves to experiment with new dishes.  This is her take on Carne Asada Tacos, complete with her recipes for the Marinade, Guacamole, and Pico de Gallo.

Give her recipes a try.  I think you’ll like them. 🙂

Hannah’s Carne Asada Tacos

carne asada tacos

Ingredients:

  • 4 pounds skirt steak, with excess fat trimmed off
  • 12 corn tortillas
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Shredded Mexican cheese blend

Hannah’s Carne Asada Marinade:

  • 1/2 cup lime juice
  • The juice of 2 oranges
  • 2 tablespoons minced garlic
  • 2 teaspoons salt
  • 1/4 cup olive oil
  • 1 cup of chopped cilantro

Hannah’s Pico de Gallo:

  • 1 large tomato, diced
  • 1 small onion, diced
  • 1 cup chopped cilantro
  • The juice of 2 limes
  • Salt, to taste
  • Optional: chopped hot peppers

Hannah’s Guacamole:

  • 3 large avocados, peeled, seeded, and cut into small pieces
  • 1 small red onion, finely minced
  • The juice of 3-4 limes
  • Salt, to taste
  • 1 tablespoon minced garlic
  • 1/2 cup chopped cilantro
  • 2 teaspoons chili powder
  • Optional: 1 medium tomato, diced (the guac pictured here doesn’t have any tomatoes since I made pico de gallo)
  • Optional: diced hot peppers, like jalapenos

1.  MARINADE AND GRILLING DIRECTIONS:

Mix all marinade ingredients together. Pour over the skirt steak (I recommend marinating the steak in a ziplock bag). Let the steak marinate for at least 2 hours. Grill until done to your liking. Slice the meat against the grain (so that it isn’t tough when you bite into it). 

2.  PICO DE GALLO DIRECTIONS:

Mix all the Pico de Gallo ingredients together. Let the mixture sit for at least 30 minutes to allow the flavors to develop. Serve with your carne asada tacos.

3.  GUACAMOLE DIRECTIONS:

Mix all the guacamole ingredients together. I like to gently stir my guacamole so that you still have chunks of avocado. If you prefer, you can mash the avocados with a fork for a smooth texture. Serve with your carne asada tacos or with chips.

4.  TACO ASSEMBLY:

Grill a tortilla until warmed. Fill with slices of carne asada, some guacamole, pico de gallo, sour cream and cheese. Enjoy!

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Posted in APPETIZERS, Beef, Dinner, ETHNIC, FAMILY RECIPES, Hannah's Recipes, Lunch, Marinades, MEALS, MEAT, Mexican, SAUCES & SEASONINGS

Sesame Garlic Green Beans

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Are you looking for a quick, easy and TASTY vegetable side dish?  Try my daughter’s recipe for Sesame Garlic Soy Green Beans.

They are perfect with just about any main dish.  Give it a try with my daughter’s other delicious recipe: Hoisin Honey Glazed Salmon.

Give Hannah’s recipe a try.  I think you’ll like it. 🙂

Sesame Garlic Green Beans

Ingredients:

  • 1 pound fresh green beans
  • A pot of water (about 5 cups)
  • A large bowl of ice
  • Salt
  • 1 tablespoon butter
  • 1 tablespoon sesame oil
  • 1 tablespoon chopped garlic
  • 2 tablespoons low sodium soy sauce
  • Sesame seeds

Directions:

1.  You will need to blanch the green beans first.  Blanching means to put vegetables into a pot of boiling water, let it cook for a few minutes, then remove the vegetables and immediately place them into a bowl of ice water to stop the cooking.

Here’s how it’s done.

In a large pot, bring about 5 cups of water to a rapid boil over high heat. Add enough salt so the water tastes faintly salty. While the water heats, fill a medium sized bowl about three quarters full with ice, then add enough cold water to cover the top of the ice.

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When the water is boiling and the ice bath is ready, trim the green beans to the size you need. It’s best to trim them just prior to cooking so they won’t oxidize or dehydrate. Add the beans to the boiling water in batches small enough to ensure that the water doesn’t lose its boil. Boil the beans only until they’re barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it.

IMG_3246

As soon as the beans are done, remove them as fast as you can and submerge them in the ice bath. Remove them from the ice bath as soon as they are no longer warm.  Set aside.

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2.  Melt the butter in a small skillet over medium heat.

3.  Add the sesame oil and garlic to the pan.  Cook until the garlic begins to brown slightly.

4.  Add the beans and soy sauce to the pan.  Stir to coat the beans in the sauce; cook for a couple of minutes then remove from the heat.

5.  Sprinkle with sesame seeds, serve, and ENJOY!

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Posted in FAMILY RECIPES, Hannah's Recipes, SIDES, VEGETABLES

Carolyn’s Kådun Pika (Spicy Chicken)

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Kådun pika is a spicy Chamorro chicken dish that’s somewhat similar to chicken adobo. It’s an easy dish to make — it takes only a few ingredients and a few simple steps and voila! — you’ll have dinner served in no time.

Pika means “hot” or “spicy” in Chamorro. You can omit the hot chili peppers in this recipe, but then it won’t be called Kådun Pika without the “pika”. 🙂 I have one daughter who doesn’t like anything spicy. I usually prepare this dish, omitting the peppers. When it’s done, I separate a small bowlful for my daughter, then add the peppers to the rest of the pot.

The recipe below is my sister, Carolyn’s. Give it a try. I think you’ll like it. 🙂

Carolyn’s Kådun Pika (Spicy Chicken)

Ingredients:

  • 5 pounds chicken pieces
  • 1 large onion, diced
  • LOTS AND LOTS of garlic, as much as you like (or about 1/2 cup chopped garlic)
  • 1/2 cup soy sauce (more or less to taste)
  • 1/4 cup white vinegar
  • 1/2 teaspoon black pepper
  • 2 tablespoons tabasco sauce
  • 8 Thai chili peppers, chopped (more or less to taste)

Directions:

Rinse the chicken pieces; cut into smaller pieces if desired. Place the chicken in a large soup pot over medium heat. Add the onions and garlic. Cook for 5-10 minutes or until the chicken is slightly browned.

Add the rest of the ingredients to the pot. Turn the heat down to medium-low. Simmer for about 30 minutes or until the chicken is cooked through.

Taste, then adjust the seasonings (soy sauce, hot peppers) to taste.

Serve with hot white rice and ENJOY!

 

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Posted in Carolyn's Recipes, CHAMORRO DISHES, Chicken, Dinner, Kådu, Totche (Meat)

Hannah’s Teriyaki Burgers

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My daughter is quite the budding chef.  She whipped these burgers up from some ingredients she found in the fridge and pantry.  She calls them “Hannah’s Teriyaki Burgers” — I must say, they are yummy! Pair it with a side salad and hot rice and you’ve got yourself a fantastic meal!

HANNAH’S TERIYAKI BURGERS

Teriyaki Burgers

Mix together:

  • 2 pounds lean ground beef
  • 3/4 cup teriyaki sauce (I used Yoshida brand sauce)
  • 1 small bell pepper, diced small
  • 1 medium onion, chopped
  • 1 large egg
  • 2 tablespoons Dashida seasoning
  • 1 teaspoon black pepper
  • 4 large cloves garlic, minced

Directions:

Form into patties and pan-fry over medium-high heat, about 5 minutes on each side (for medium well burgers). These also taste great served on toasted hamburger buns. Makes 14 small or 7 large burgers.

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Posted in Beef, Dinner, Hannah's Recipes, Lunch, MEALS, MEAT
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