Looking to jazz up your popcorn? If you like all those Thai flavours and like a little heat, we think you’ll love this!! It’s a must try. 1/2CUP each of butter (or margarine), brown sugar & roasted peanuts 3TBSP Sriracha 2TBSP each cut green onions, garlic, jalapenos & cilantro 1TBSP each cut Thai Chili’s & fish sauce Zest from a lime, juice from a lime 3bags Microwave Popcorn (you can make your own if you prefer)
Cook all above on a low/med heat for 3-5 minutes. Remove from heat and let cool for a couple of minutes. I find it cools faster if I transfer it to a bowl.
Add 1/2CUP roasted peanuts & 3 bags of microwave popcorn to a big bowl. You can make your own popcorn too. Once sauce has cooled a bit. You pour it over popcorn a little at a time mixing stirring well and continuing to pour some more. Probably use 1/2- 3/4CUP to 3 bags of microwave popcorn. We will have extra sauce for another night this week. Then you want to lay popcorn out on a large sheet pan and bake in oven 250F for roughly 45-1hour. Mixing turning popcorn all around every 10-15minutes.
When it comes out we top with some fresh Chili’s, green onions & cilantro. This doesn’t last long in our house! Let us know what you think.
1 1/3CUPS sourdough starter 1/4CUP oil 2TSP sugar 3/4TSPnsalt 2CUPS all purpose flour 1TBSP oil for top
Combine the the above ingredients, kneading in flour 1/2CUP at a time. Cover and let rise til doubled. Then need couple minutes. Let the dough relax for 10 minutes or so . Roll the dough into an oval and place in your favourite baking dish. The dough should be about an inch thick. Make dents all over the surface of the dough. Pour on olive oil and spread it all around. It will pool in the dents. Top with herbs and spices, and parmesan. Your choice. I used some sliced garlic, parsley, olives, rosemary, & parmesan
Cover, let rise until double again.
Bake at 450°F for 15 to 20 minutes,or until browned.
These are quite fun and so versitile you can literally add anything to them as long as it’s chopped up finely. It’s a quick and easy snack that everyone enjoys. 1cup diced raw shrimp 1/2CUP finely chopped mushrooms 3/4CUP grated cheese of your choice, I’m sure you can put less cheese but let’s get real who wants less cheese lol 1TBSP each roughly chopped green onion, garlic, jalapeno, lime juice & cilantro Couple chopped Thai Chili’s (optional) 1 egg 15 baguette pieces 1-2TBSP olive oil or Vegetable oil
Mix everything together in a bowl minus the bread and combine well.
Smear a good tablespoon of filling onto a piece of baguette. Continue topping the baguettes til done. Pan fry med to high heat in a non stick pan. Shrimp side down for 2-3 minutes then flip and get the other side toasted.
We squeeze some more lime juice ontop. If you prefer lemon that’s fine also. We like the chili, cilantro and lime together tastes great. Lucky is ready hehehe. We cant wait to hear what you think.
It was clean out the fridge and freezer day!! You can literally do this with any meat, fish or veggies of your choice. 2pieces Cod 1 piece salmon Few Calamari Rings Crab legs Shrimp Cooked Pork Belly Mussels or clams 1 white onion sliced Green onions sliced for dish and some to top for garnish 4 hard boiled eggs 1 carrot julienned A bunch of cut asparagus Package of mushroom of your choice 6-8cloves garlic chopped Thai chilis to taste Jalapeno diced 1 lime Bunch of cilantro 2 cans of Asian chicken stock Fish sauce 2TBSP each soya sauce, brown sugar & Sriracha Package of Rice Noodles
Pork Belly is best cooked twice! I like to get that nice crunch color all around the outside.
We like to use our large cast iron wok for this. Get your wok nice and hot with the oil of your choice. We used Vegetable oil. Add in your white onion, garlic, chilis & asparagus. Stirfry high heat couple minutes. Then add your pork belly, soya sauce & brown sugar. Store well to combined. Cook for a couple more minutes.
Then add in your crab legs, all your fish, jalapenos, chicken stock, TBSP of fish sauce, & Sriracha. Mix to combine. Bring to a boil. Boil for a few minutes til all seafood is cooked. While that’s cooking get a pot of water boiling for your noodles. We boil them, drain, rinse very well and set aside til you want to add it to your bowl.
Add in your mushrooms, shrimp, carrots, eggs, & green onions. Give it all a good stir around. Remove from heat.We make some baked oysters and Edamame to go with.
Take a handful of noodles and plop them in the bowl. Add a couple scoops of soup ontop and dig in! As this won’t last long. I hope your family enjoys it as much as us.
We have been bored. We have been cooking a lot! Neither I nor Tim are working so keeping ourselves and the kids busy all day has its challenges. Preparing for our move has us very busy also. These donuts today took our mind off things for a few hours, they took a bit of time but we’re super rewarding :0). 2TSP dry yeast 2CUPS milk 1/2CUP butter, margarine or shortening, softened 2TSP salt 1/2CUP sugar 1TSP cinnamon 4 eggs 6-7CUPS all purpose flour
Warm your milk in microwave and add your yeast to it. Set aside til yeast activates. Put softened butter, cinnamon, sugar, and your yeast mixture stir til combined. Add in all your eggs and mix well.
Add 2CUPS of flour at a time. We use between 6-7CUPS all purpose flour.
Around my 5 1/2CUP mark I pour out on counter and knead dough til it isn’t sticky and comes together. Dough should be nice and soft. Oil dough and bowl and cover for about an hour plus til atleast double in size.
Once your dough has doubled in size. Roll out on a well floured surface about 1inch thick. I use a biscuit cutter and shot glass to cut out donuts. You can use a glass or a cleaned lid from something if you don’t have a shot glass. You also don’t have to cut the donut holes out either. Once all dough is cut out let rise another half hour to hour.
Get your oil nice and hot, about 350F. Deep fry roughly 1 minute per side. I
Donut toppings: 1TBSP Cinnamon 1CUP sugar mixed for the cinnamon sugar donuts you’ll have extra). 1CUP icing sugar, 1TSP honey, 2TBSP softened butter & 2-4TBSP milk (you want it quite runny) for honey dip donuts, 3/4CUP milk chocolate melted with 2TBSP milk mixed for the chocolate dip donuts. 1CUP icing sugar, 1TSP vanilla extract & 1-2TSP milk & (plus food color of choice-optional) sprinkles for the vanilla dip donuts.
The cinnamon sugar and honey dip needs to be coated as soon as they come out of the fryer. The vanilla dip and chocolate dip allow them to cool for 5-6 minutes before you ice and sprinkle them. These get devoured fast in our house, let us know what you think!!
