Shumai | Shrimp & Pork Dumplings Recipe

ShuMai

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These open-faced dumplings or Shumai 燒賣 are juicy and flavorful. Filled with ground pork, shrimps, and mushrooms, they are often served at dim sum and can be easily made at home.

Shrimp ShuMai

#Shumai #Siomai #ShrimpShumai #SiuMai

Compare a map of China to any other country in the world to understand how a filling dish like Shumai (or Shu Mai 燒賣) has earned several different names. It basically comes down to which part of the world they’re prepared and served.

Shumai or (Shu Mai) 燒賣 is synonymous with Dim sum, mention steamed dumplings to give others an idea of what’s for dinner and you’ll bring up memories of lamb shumai from Mongolia or Cantonese dumplings filled with shrimp (Shrimp Shumai). Some recipes use a thin outer layer of unleavened, round dough for each dumpling.

This is one of my favorite styles because of the decorative pleat border that leaves the shumai filling partially in view after steaming.

Creating shumai wrapping is much easier than potsticker wraps. Simply leave a bit of space at the top of the dumpling and press the top to get the pleats. Be sure to leave an open space for perfect steaming!

Shu Mai

If you prefer to skip the pleats, add filling and press it so it leaves an open spot for the steam to vent.

There are more reasons to add a favorite shumai recipe to your file of cooking favorites. Chinese food is a popular dish and these small dumplings are perfect as an appetizer or snack. Not only are they simple to prepare, they:

Look and taste delicious.
Have fillings that can be changed to fit the occasion.
Can be stuffed to the brim to make them more filling.

ShuMai recipe

You can use a food processor to make the filling when pressed for time, However, I enjoy hand-chopping the filling ingredients. It’s a great way to get a variety of textures and size.

Shrimp, mushrooms, and veggies like carrots and green onion make a flavorful filling.

Prepare the mix the day before, cover it, and place it in the refrigerator to give the flavors time to blend. Wrap the shumai just before they are steamed since the wrappers absorb moisture from the filling. You don’t want them to get mushy.

Siu Mai

My favorite part of making these delicious dumplings is that they freeze well. Do you have a dinner party or other special event in store?

Wrap the Shumai 燒賣 and freeze them until they are ready to cook. There’s no need for them to thaw. Just steam and serve. They’ll taste fresh and savory.

What a delicious way to be prepared for a special event!

How to Wrap Shumai (Chinese Style):


Credit: NYTheCook

 
 

ShuMai

Pork and Shrimp ShuMai

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1 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Appetizer
Cuisine: Chinese, Asian

These open-faced dumplings or Shumai 燒賣 are juicy and flavorful. Filled with ground pork, shrimps, and mushrooms, they are often served at dim sum and can be easily made at home.

ShuMai

Ingredients

30
60.54 kcal
    Filling Ingredients:
  1. 10 medium dried shiitake mushrooms
  2. 1/2 lb shelled and deveined raw shrimp, finely chopped
  3. 1 lb ground pork (20% fat)
  4. 1 carrot, grated (yields about 1/2 cup)
  5. 4 green onions, finely chopped
  6. 1 tbsp grated ginger
  7. 2 eggs
  8. 1 tablespoon toasted sesame oil
  9. 2 tablespoon Shaoxing wine (or dry sherry)
  10. 1 tbsp oyster sauce
  11. 1 teaspoon salt
  12. 1 teaspoon white pepper powder

Instructions

  1. Soak the mushrooms in hot water until soft, 20 to 30 minutes. Drain and squeeze excess water. Mince into small pieces.
  2. In a bowl, combine the rest of the filling ingredients. Mix well, until the paste becomes sticky.
  3. Take a SHUMAI wrapper and add about 1 tbsp filling to the center. Turn up the sides of the wrapper around the filling and lightly squeeze to form a pleat shape, leaving the top open. Space the Shumai about 1 inch apart. Repeat with the remaining wrappers.
  4. Line your steamer with a clean, wet dish towel or steaming parchment. Transfer the Shumai into the steamer, one finger’s width apart. Cover and steam over boiling water for 8 - 12 minutes or until cooked through.
  5. Serve with dumpling dipping sauce of your choice. Store and cook frozen.

Nutrition Facts

Pork and Shrimp ShuMai

Serves

Amount Per Serving
Calories 60.54 kcal
% Daily Value*
Total Fat 3.99 g 6.1%
Saturated Fat 1.36 g 6.8%
Trans Fat 0.0 g
Cholesterol 33.72 mg 11.2%
Sodium 75.57 mg 3.1%
Total Carbohydrate 1.38 g 0.5%
Dietary Fiber 0.27 g 1.1%
Sugars 0.19 g
Protein 4.61 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/shumai/

Banana Chocolate Chip Muffins

Best Banana muffins

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We all know that making tasty baked goods requires more than the right recipe. Banana Muffins are a perfect example. Ask ten friends or family members about their favorite part of the muffin.

Banana Chocolate Chip Muffins

#BananaMuffins banana chocolate chip muffins

You’ll probably get a different reply from each person, from brown sugar topping to spices like cloves and cinnamon!

It would take too much time to make a treat to order. So how do you go about making the banana muffins that’s sure to please nearly everyone’s taste buds?

banana chocolate chip muffins width=

Two helpful hints are:
>> Use ripe bananas in the mix.

Properly store or freeze the muffins once they’ve cooled.

Best banana muffins

I’ve noticed that my local stores sometimes have only green bananas on the shelf. Part of the reason is that bananas are one of the few fruits that continue to ripen after they are picked.

Because of the distance between the plantation and the market, their harvest time is before the peel starts turning yellow or golden.

Best Banana Muffins

How to Ripen Bananas Quickly:

There are three popular methods for reducing the ripening time needed so the banana is ready when you are.

Microwave in Minutes!
The yellow peel doesn’t always indicate a soft banana inside. Use a fork to poke holes in unpeeled bananas. Then put them on a paper towel in the microwave.

Zap them on high for 30 seconds. Repeat the process until the flesh is soft. Unpeel, scoop the fruit into a bowl and mash.

Hasten to Ripen Using the Oven.
The bananas will be ready in just a couple of hours. Set the temperature at 300 F. Place unpeeled bananas on a baking sheet lined with parchment or silicone.

Leave some space between the fruit and bake 30 minutes. If they aren’t soft enough, bake an additional 15 minutes. Don’t worry about the peel turning black – that’s normal. You just want the inside to be mushy enough for the recipe. Let the bananas cool on the baking sheet before working with them.

Ripen Bananas by Putting them in a Closed Paper Bag.
Ethylene gas from the peels makes the fruit ready to use for baking in two to three days.

Best Banana Muffins

Extra Tips:
Ripe bananas make muffins delicious by adding sweetness and moisture. Keep the fresh, tasty goodness by storing up to three days in an airtight container.

It’s easy to freeze banana muffins once they’ve cooled. Wrap each muffin with cling film, place them in zip bags, and freeze. Let thaw at room temperature and serve.

Using oil makes the banana muffins super moist considering that ripe bananas have already its strong flavor, so using the butter is not that necessary.

banana muffins easy

Watch How to Cook Banana Chocolate Chip Muffins 👇👇

Best Banana Muffins

Banana Chocolate Chip Muffins

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Recipe by: Calleigh | TheForkBite.com
Category: Dessert
Cuisine: American

These incredibly moist, soft Banana Chocolate Chip Muffins are topped with (streusel) crumb toppings and then drizzled with a vanilla icing. Perfect for breakfast or a snack!

Best Banana Muffins

Ingredients

12
427.19 kcal
  1. 1 and 2/3 cups plain flour
  2. 1/2 cup brown sugar
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1/2 tsp ground cinnamon
  7. 4 ripe bananas
  8. 1/2 cup vegetable oil
  9. 1/2 tsp vanilla extract
  10. 2 eggs
  11. 1 cup mini chocolate chips
    For The Crumb (Streusel) Topping
  1. 2/3 cup brown sugar
  2. 1/4 cup all purpose flour
  3. 1/4 teaspoon cinnamon
  4. 2 tbsp butter (softened)
    For the Vanilla Icing
  1. 1 1/2 cups confectioner sugar
  2. 2 tsp vanilla extract
  3. 2 tbsp milk

Instructions

    For the Muffins
  1. In a bowl, add in flour, sugar, baking powder, baking soda, salt and ground cinnamon. Whisk to combine. Set aside the flour mixture.
  2. In another bowl containing chocolate chips, add in 2 tbsp of flour mixture and mix well to coat chocolate chips with flour. This will prevent them from sinking to the bottom when baking.
  3. Place the ripe bananas in a bowl. Roughly mash them. Add in vegetable oil, vanilla extract and eggs. Whisk to combine.
  4. Add in flour mixture and mix well. Do not over mix to ensure fluffy muffins. Pour in chocolate chips and flour mixture, mix just until everything is fully combined
  5. Distribute batter evenly into 12 muffin cups. Crumble the streusel topping over the muffin batter.
  6. Bake at 375 F for 20-25 minutes or until an inserted toothpick comes out clean. Cool on a rack.
    For the Crumb (Streusel) Topping
  1. In a small bowl combine the brown sugar, all purpose flour and cinnamon. Add in the butter and mix.
  2. Crumble this streusel topping over the muffin batter.
    For the Vanilla Icing
  1. Combine the vanilla icing ingredients and mix well. Drizzle over prepared banana muffins.

Nutrition Facts

Banana Chocolate Chip Muffins

Serves

Amount Per Serving
Calories 427.19 kcal
% Daily Value*
Total Fat 16.7 g 25.7%
Saturated Fat 4.87 g 24.4%
Trans Fat 0.19 g
Cholesterol 34.8 mg 11.6%
Sodium 190.73 mg 7.9%
Total Carbohydrate 66.21 g 22.1%
Dietary Fiber 2.13 g 8.5%
Sugars 45.06 g
Protein 4.4 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/banana-chocolate-chip-muffins/

Elote – Mexican Street Corn

Elote Corn

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Elote Mexican Street Corn
Elotes are originally Mexican, but many Cuban restaurants, such as Café Habana in New York, have made it their own.
It doesn’t matter whether you choose the dish at a Cuban restaurant, Mexican restaurant, from a street vendor or make Elote at home, it’s fabulous.

While it may seem like nothing more than just grilled sweet corn with toppings, I assure you, it’s far more than just that.

Elotes

#Elote #Elotes #EloteMexicanStreetCorn - We all couldn’t get enough of this corn. This is one of the best Grilled Corn recipes you will eat!

Not all fabulous foods come from the kitchens of great chefs and not all great chefs are in the kitchen of famous restaurants.

Some of the most delicious foods are part of rich ethnic culture and prepared for celebrations or family gatherings. Elote is one of those foods.

Mexican Street Corn

It’s made its way to street carts in Mexico, as well as those in ethnic American neighborhoods and then moved on to some of the busiest restaurants in the world.

Mexican Street Corn

Each mouthful is a bit of heaven that you’ll want to savor. In fact, you’ll find you didn’t make enough the first time you make it and leave your family begging for more.

Whether you make it just for the family as a special treat or serve it at outdoor gatherings, you’ll be amazed at how fast this simple dish seems to disappear.

Elotes

If you haven’t heard of Elote before, it’s nothing more than grilled sweet corn with a special topping and that topping is what makes all the difference.

There are many different recipes for this corn, most of them with small variations, such as using cilantro or sour cream, but my favorite uses only six ingredients; corn, mayonnaise, butter, cotija cheese or parmesan cheese, chili powder, and fresh quartered limes.

Read: Tortilla Burrito Bowl

Grilled Corn

My mouth is drooling just thinking about it.

Elote Corn

Elote - Mexican Grilled Corn

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13 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Appetizer
Cuisine: Mexican

We all couldn’t get enough of this corn. This is one of the best corn recipes you will eat!

Elote Corn

Ingredients

8
333.75 kcal
  1. 8 ears of corn, shucked
  2. 1/2 cup melted butter
  3. 1/2 cup mayonnaise
  4. 1/2 grated cotija cheese (or Parmasan cheese can be a substitute)
  5. chilli powder
  6. 8 wedges of lime

Instructions

    Boil the Corn: 1st Option:
  1. Fill a large pot about halfway with water.
  2. Bring water to a boil. Add 1 or 2 cups whole milk and 1 stick of butter. Add the corn and reduce heat.
  3. Simmer corn for 6 to 8 minutes. Remove the corn from hot liquid and let it cool down.
    Boil the Corn - 2nd Option:
  1. Place the corn and place in a large stock pot. Cover with water, add 1 tablespoon of salt, and place over medium heat.
  2. Bring the water to a boil and cook the corn for 5-6 minutes.
  3. Using a pair of tongs, pull the corn from the hot liquid and let it cool.
    Grilling your Corn & Dress your Elote:
  1. Preheat your grill to a medium-high heat.
  2. Grill corn until hot and lightly charred all over.
  3. Brush the corn with melted butter.
  4. Spread evenly some mayonnaise on the corn.
  5. Sprinkle the grated cotija/parmesan cheese over the corn.
  6. Sprinkle some chilli powder over the corn. (Go easy with the chili powder if you can’t tolerate too much heat). But definitely sprinkle some chilli powder, as this definitely adds a kick to the corn.
  7. Squeeze a lime wedge over the corn.

Notes

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Nutrition Facts

Elote - Mexican Grilled Corn

Serves

Amount Per Serving
Calories 333.75 kcal
% Daily Value*
Total Fat 24.21 g 37.2%
Saturated Fat 9.44 g 47.2%
Trans Fat 0.49 g
Cholesterol 37.92 mg 12.6%
Sodium 102.55 mg 4.3%
Total Carbohydrate 30.29 g 10.1%
Dietary Fiber 3.73 g 14.9%
Sugars 4.88 g
Protein 4.7 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/elote-a-street-food-thats-loved-by-even-the-most-snobbish-of-food-elitists/

The Feminine Side of Croque-Monsieur Is Croque-Madame and It’s Even Better

Croque Madame Sandwich

Croque Madame Recipe

– If you’ve ever eaten the sandwich made with ham and cheese that’s topped with béchamel sauce called Croque-Monsieur, you know how delectable it is, but have you tried its more feminine side that’s topped with an egg, Croque-Madame?

It’s also a French classic sandwich that is scrumptious for a brunch but can also be just as good for a light, quick-to-make supper.

Croque Madame Sandwich

#CroqueMadameSandwich - a ham and cheese sandwich is slathered with a béchamel sauce and top with egg.

It looks far harder to make and smacks of sophistication, which is why I never let anyone in the kitchen watching me make it. They’d know I didn’t toil over it for hours like I pretend to do.

The recipe often used includes home-style thick cut bread, I used Texas Toast but you can buy an uncut loaf of any type of bread and slice thicker slices to yourself.

Croque Madame Sandwich

You’re supposed to slather it in Dijon mustard, but that’s just not for me. I’m not a mustard fan, so I leave that ingredient off entirely and substitute chopped greens that I sprinkle on the top for flavor.

The keys to success in this recipe are the béchamel sauce, the cheese and frying your egg just right. Aside from the short time it takes to make the sauce and broil the sandwiches, this recipe is done in no time and can be served with fruit for breakfast or a salad if you make it for lunch or dinner.

croque madame recipe

Most of the croque madame recipe I’ve found for this dish use only Gruyère cheese. I love all types of cheese and to add to the extra cheesy flavor, also put in extra. Sometimes I use whatever I have in the cheese drawer, such as Colby.

But I find that combining Parmesan cheese with the Gruyère gives it a more mellow flavor and one I thoroughly enjoy. You can make several of these sandwiches at a time, so it is excellent for a small get-together or celebration.

Croque Madame sandwich

My favorite memory was serving it at a New Year’s Day Brunch. I knew everyone would love it but didn’t realize just how much. Everyone asked for seconds. Luckily, I had enough extra cheese, eggs, ham, and bread to accommodate them.

If you are serving it to guests, type out and print off your recipe ahead of time because everyone will want it.
Croque Madame sandwich
Croque Madame sandwich

Croque Madame Recipe

Croque Madame Recipe

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2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: breakfast
Cuisine: French

A French classic sandwich that is scrumptious for a brunch but can also be just as good for a light, quick-to-make supper.

Croque Madame Recipe

Ingredients

4
536.5 kcal
    Bechamel Sauce:
  1. 5 tablespoons unsalted butter
  2. 1 tablespoon flour
  3. 1 cup milk
  4. 1/4 teaspoon salt
  5. Pinch of freshly grated nutmeg
  6. 1 cup grated Gruyere cheese
    Main Ingredients
  1. 8 slices white bread
  2. 2 teaspoons Dijon mustard
  3. 3 ounces best-quality deli ham, thinly sliced
  4. 2 large eggs
  5. Ground pepper to taste

Instructions

    For Bechamel Sauce:
  1. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook until lightly golden.
  2. Add milk and salt and whisk constantly until mixture thickens, about 2 minutes.
  3. Remove from the heat. Stir into the sauce the nutmeg and half the cheese.
    Prepare the Sandwich:
  1. Preheat the broiler with the rack in the top position.
  2. Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with ham.
  3. Put the bechamel sauce between the 2 bread slices and top with cheese. Close the sandwiches.
  4. Melt 2 tablespoons butter in a large skillet over medium heat.
  5. Place the sandwiches and cook both sides until bread is golden brown and the cheese is melted, about 3-4 minutes.
  6. Return sandwiches to the baking sheet, top with remaining bechamel, and place under the broiler until bubbly ( about 1-2 minutes).
  7. Meanwhile, melt remaining 1 tbsp butter in the same skillet over medium heat. Fry eggs, sunny side up, for about 2 minutes or until cook.
  8. Top sandwiches with fried egg, season with black pepper, and serve immediately.

Notes

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Nutrition Facts

Croque Madame Recipe

Serves

Amount Per Serving
Calories 536.5 kcal
% Daily Value*
Total Fat 33.27 g 51.2%
Saturated Fat 18.38 g 91.9%
Trans Fat 0.61 g
Cholesterol 185.68 mg 61.9%
Sodium 864.75 mg 36%
Total Carbohydrate 34.36 g 11.5%
Dietary Fiber 2.92 g 11.7%
Sugars 6.76 g
Protein 25.16 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/the-feminine-side-of-croque-monsieur-is-croque-madame-and-its-even-better/

Copycat Recipe: Chipotle Honey Vinaigrette Dressing

Chipotle Honey Vinaigrette

Chipotle Honey Vinaigrette with a smoky edge. This Chipotle salad dressing ‘s sweet, tangy and smoky flavor is an ultimate topping for Tex-Mex salads, wraps, tacos, or even for dipping chicken strips.

Chipotle Honey Vinaigrette

#ChipotleHoneyVinaigrette #ChipotleSaladDressing

This is the salad dressing I often crave from our neighborhood Chipotle restaurant due to its mouth explosion of flavors.

The smoky spiciness of chipotle peppers in adobo sauce which is the key ingredient foils the sweetness of honey that complements the tanginess of red wine vinegar.

Chipotle salad Dressing

I love this Chipotle Salad dressing, so I trolled the internet to create a copycat version while fiddling around with the ingredients.

It’s super easy, just throw everything in your blender or food processor and voila! You just whipped up a signature flavor that most people like.

chipotle salad dressing

Read:

You can store it in the fridge to chill, and it will thicken up and taste almost identical to the original dressing.

Honey-Vinaigrette

Watch How to Cook the Pad Thai Sauce 👇👇

You can spice things by adding extra chipotle pepper or add a teaspoon of adobo sauce for earthier flavor.

Chipotle Honey Vinaigrette

Chipotle Honey Vinaigrette Dressing

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2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Appetizer
Cuisine: Mexican

This Chipotle Honey Vinaigrette with a smoky edge. It’s sweet, tangy, smoky flavor is an ultimate topping for Tex-Mex salads, wraps, tacos, or even for dipping chicken strips.

Chipotle Honey Vinaigrette

Ingredients

5
360.26 kcal
  1. 6 tablespoons red wine vinegar
  2. 1/4 cup honey
  3. 3/4 cup vegetable oil
  4. 1/2 teaspoon dried oregano (or cumin)
  5. 1-1/2 teaspoons salt
  6. 1/2 teaspoon ground black pepper
  7. 2 chipotle peppers in adobo sauce (you can add more for a little kick)
  8. 2 small garlic cloves, roughly chopped

Instructions

  1. Combine all of the ingredients in a blender or mini food processor and process until smooth.
  2. Taste and adjust seasoning if necessary.
  3. Serve immediately or store in an airtight container in the refrigerator.

Nutrition Facts

Chipotle Honey Vinaigrette Dressing

Serves

Amount Per Serving
Calories 360.26 kcal
% Daily Value*
Total Fat 33.65 g 51.8%
Saturated Fat 2.2 g 11%
Trans Fat 0.26 g
Cholesterol 0
Sodium 344.85 mg 14.4%
Total Carbohydrate 16.02 g 5.3%
Dietary Fiber 0.53 g 2.1%
Sugars 14.9 g
Protein 0.41 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/copycat-recipe-chipotle-honey-vinaigrette-dressing/

Crockpot Carnitas Tortilla Burrito Bowl Recipe

Crockpot carnitas

Burrito Bowl Recipe

Summer is salad time, but let’s face it, any time is salad time when I’m serving carnitas on the salad. This meat is so good and easy to use in almost any dish that I often make a bunch and freeze it.

Crockpot Carnitas

#CrockpotCarnitas

In the summer, I switch as much of my cooking from the oven to a slow cooker, microwave or use no-cook dishes.

It makes a much more refreshing meal for a searing hot day. That’s why I decided to change from my usual bake carnitas recipe to one that worked using a slow cooker.

crockpot carnitas

It takes a lot longer, but the meat is so good, I’m considering making it this way all the time. I’ve combined the refreshing flavor of a taco salad with the yummy carnitas topping and some cilantro rice with lime juice.

To make it even more special, I made my burrito bowls. They’re easy, or I wouldn’t have done it.

crockpot Carnitas

I had to start the slow cooker ahead of time since it takes at least 10 hours to cook the pork to perfection.

Besides the normal ingredients, such as chili powder, cayenne, garlic, and onion, I added a can of Mexican beer, chopped chilis and orange juice to give it a bit more flavor.

crockpot carnitas

READ: Crockpot Carnitas Recipe

It’s not mandatory, in fact, I’ve made carnitas with far fewer ingredients when I wasn’t well prepared, just using garlic cloves, onions and seasoning salt with a little bit of liquid smoke for extra flavor. It’s all good.

That’s what’s great about this dish; you can make it your own with a variety of seasoning.

How to Make the Burrito Bowl
As for the burrito bowl, it’s so easy you’ll wonder why you ever bought them in a store. You can even spice it when you make it yourself, which adds extra flavor to the dish.

I microwave the burrito to soften it, then spray the top with cooking spray and sprinkle with the seasoning if I use them. I invert a safe oven bowl and press the burrito shell onto it to create the bowl.

It only takes 10 minutes to crisp them up in a preheated 400-degree oven.

burrito bowl recipe

Crockpot carnitas

Crockpot Carnitas Tortilla Burrito Bowl Recipe

Rate this recipe
2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Brunch, Dinner
Cuisine: Mexican

Super easy Crockpot Carnitas in a Burrito Bowl - tender, slow-cooked carnitas begging to make the best tacos or burrito bowls. Made with lime rice, black beans, pico de gallo, and cabbage, etc. A winning meal prep brunch/dinner recipe.

Crockpot carnitas

Ingredients

10
727.41 kcal
    Carnitas (you can find my OTHER RECIPE HERE)
  1. 5-6 pounds pork shoulder roast (or butt)
  2. 1 tablespoons canola oil
  3. 1 1/2 teaspoons salt
  4. 1/2 teaspoon pepper
  5. 1 tablespoons smoked paprika
  6. 1/2 tablespoon cumin
  7. 1 1/2 teaspoons onion powder
  8. 2 teaspoons chipotle chili powder
  9. 1 teaspoon oregano
  10. 1/4 teaspoon cayenne
  11. 2 teaspoons chili powder
  12. 1/2 teaspoon garlic powder
  13. 1 (12 ounce) mexican beer
  14. 1/2 cup orange juice
  15. 2 limes, juiced
  16. 1 large or 2 small chipotle chiles in adobo, minced
    For the Lime Rice:
  1. 3 cups cooked rice
  2. 2 tablespoons chopped fresh cilantro
  3. 1/2 lime, juiced
  4. 1 tbsp oil
    Tortilla Bowls:
  1. 4 (6-8 inch) whole wheat tortillas
  2. 2 teaspoons smoked paprika
  3. 1/2 teaspoon garlic powder
  4. a pinch of salt
    Pico De Gallo:
  1. 2 cups tom tom or cherry tomatoes, chopped
  2. 1/2 medium sweet onion, finely chopped
  3. 1 jalapeno, ribs and seeds removed, finely chopped
  4. 1 avocado, halved, pitted, peeled and cut into small cubes
  5. 1 lime, juiced
  6. 3 tablespoons chopped fresh cilantro
  7. pinch of sugar
  8. pinch of salt

Instructions

  1. Combine dry seasonings: (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, chili powder, garlic powder) together in a bowl and mix until combined. Set aside.
  2. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with a about 1/3 of the dry seasonings. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Add pork to the crockpot and sprinkle with remaining seasonings all over.
  3. Pour in beer, orange juice, lime juice and chipotle chilies, then cook on low for 10-12 hours. Check once or twice if possible.
  4. Before serving, use forks or kitchen tongs to shred pork in the crock pot. Mix to combine with the remaining liquid in the crockpot.
  5. Keep warm until ready to use.
    For the Tortilla Bowl:
  1. Pre-heat the oven 350 degrees. Mix the ingredients for the Tortilla bowl and rub the seasoning in the one side. Arrange the tortilla in an upside down bowl (you can tie them up using the butchers twine to hold the mold.)
  2. Place in the oven and bake for 7 minutes or until the Tortillas turn crispy. Set aside.
    For the Lime Rice:
  1. Just mix all the ingredients and set aside.
    Pica De Gallo:
  1. Just mix all the ingredients and serve as a garnish when arranging the carnitas over the Lime rice.

Notes

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Nutrition Facts

Crockpot Carnitas Tortilla Burrito Bowl Recipe

Serves

Amount Per Serving
Calories 727.41 kcal
% Daily Value*
Total Fat 39.32 g 60.5%
Saturated Fat 12.1 g 60.5%
Trans Fat 0.3 g
Cholesterol 154.67 mg 51.6%
Sodium 801.43 mg 33.4%
Total Carbohydrate 41.09 g 13.7%
Dietary Fiber 4.87 g 19.5%
Sugars 3.87 g
Protein 49.06 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/tortilla-burrito-bowl-recipe/

Crockpot carnitas Tortilla Burrito Bowl recipe

Kung Pao Chicken – Better Than TakeOut

Kung Pao Chicken

Kung Pao Chicken – Few people would be surprised to learn that a large proportion of Chinese food restaurants in America have adopted the dishes to please local palates. If you traveled to China, you would discover the recipes vary from one region to the next, but here in the states, they could vary within a restaurant based on the cook.

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Kung Pao Chicken

#KungPaoChicken - Do you enjoy Kung Pao Chicken? This is a good recipe to start with. Hey, you could even adapt it to your own tastes. After a few tries, you will probably never order it to go again.

Now should you try the fast food type teriyaki restaurant generally run by Korean individuals, the dishes will reflect their version of Chinese and Japanese dishes.

In our small corner of California, this was true of the neighborhood teriyaki restaurant run by an elder Korean lady.

Kung Pao Chicken

Case in point was their version of Kung Pao Chicken, it had a noticeably sweet garlic flavor and leaned heavily toward the heat. Personally, I loved how the heat challenged you to grab another bite. I often ordered their version because it was so tasty.

Unfortunately, this dish varies greatly, dependent upon where you order it. You can usually count on roasted peanuts and mouth murdering Sichuan peppers. Dried chili peppers coupled with the Sichuan created a taste that for me is practically irresistible.

Kung Pao Chicken

Read:

The good news is creating savory Kung Pao Chicken isn’t really too hard if you have the proper ingredients at your disposal. I decided today would be the time to post my favorite version of a recipe I thoroughly enjoy.

To be honest, I hardly ever order it out anymore, partly because it is difficult to pay 4 times what I know it costs to make the dish and of course, I like my version the best.

Do you enjoy Kung Pao Chicken? If you are ready to try your hand, this is a good recipe to start with. Hey, you could even adapt it to your own tastes. After a few tries, you will probably never order it to go again.

Kung Pao Chicken

Some prefer cashews, but I tend to gravitate toward dry roasted peanuts. Another change I made was using chicken thigh meat rather than breast. Not only are thighs cheaper, but they also tend to have a bit more flavor.

If you lean toward hotter foods, add more chili peppers and if you want a full-on meal, stir fry it with asparagus, broccoli or bok choy. Steamed white rice is a crowd pleaser, but honestly, I enjoy it more with brown rice.

Kung Pao Chicken

The takeaway? Create a dish that fits your style and most importantly, your taste buds!


Get the recipe below and enjoy! If you’ve tried the recipe or have any questions, don’t hesitate to let us know below! Also, if you’ve tried it, we’d be happy to hear how it turned out.

Kung Pao Chicken

Kung Pao Chicken

Rate this recipe
7 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: Chinese, Asian

Do you enjoy Kung Pao Chicken? This is a good recipe to start with. Hey, you could even adapt it to your own tastes. After a few tries, you will probably never order it to go again.

Kung Pao Chicken

Ingredients

3
675.63 kcal
    For the Marinade:
  1. 1 lb chicken breast / thigh
  2. 1 tsp dark soy sauce
  3. 1 tbsp Chinese Cooking Wine (or dry sherry)
  4. 2 tsp baking soda
  5. 1/2 tsp white pepper
    For Kung Pao Chicken Sauce:
  1. 1 tbsp dark sauce
  2. 3 tbsp light soy sauce
  3. 2 tbsp black vinegar
  4. 3 tbsp sugar (add more if you want sweet)
  5. 1 tsp cornstarch
  6. 1 or 2 tbsp Chinese Cooking wine (or dry sherry)
  7. 1/2 cup chicken stock
    For Stir Fry:
  1. 2 tbsp cooking oil
  2. 5 cloves of garlic (minced)
  3. 2 tbsp minced ginger
  4. 10 dried chili peppers (cut & take off the seeds)
  5. 1 tsp Szechuan peppercorns (toasted and lightly grind - this process is optional*)
  6. 4-6 stalks scallions
  7. 1/2 cup unsalted peanuts
  8. 1 tsp sesame oil
  9. 1/4 cup water
  10. 1 tbsp sugar

Instructions

    Marinate First
  1. Marinate the chicken by adding the marinade ingredients in a medium bowl. Set aside.
  2. Prepare the sauce by mixing all the sauce ingredients in a bowl and set aside.
    Cook the Dish:
  1. Heat 2 tbsp oil over high heat. Cook the marinated chicken and place in a bowl. Set aside.
  2. In the same wok add another tablespoon oil (in low-medium heat). Add the ginger, garlic, chilies, and Szechuan peppercorns. Stir and cook for 30 seconds or a minute to infuse the flavor on the oil.
  3. Now, stir up your prepared Kung Pao sauce as the cornstarch may have settled to the bottom, so make sure it’s well incorporated.
  4. Pour the sauce into the wok and let it boil. Add 1/4 cup of water and 1 tbsp of sugar (optional if you don't want sweet).
  5. Keep stirring until the sauce has reduced and thickened.
  6. Add the cooked chicken back to the wok/pot and stir fry all together. Now, you can add the scallions and the unsalted peanuts.
  7. Give everything a final stir and serve hot with jasmine rice.

Notes

1. If black vinegar is not available, you may use apple cider vinegar, rice vinegar or red wine vinegar.
2. Adjust the saltiness level accordingly as soy sauce has different level of sodium. If your sauce tastes too salty, just add more sugar and water.

Nutrition Facts

Kung Pao Chicken

Serves

Amount Per Serving
Calories 675.63 kcal
% Daily Value*
Total Fat 38.14 g 58.7%
Saturated Fat 6.68 g 33.4%
Trans Fat 0.2 g
Cholesterol 97.97 mg 32.7%
Sodium 1699.79 mg 70.8%
Total Carbohydrate 42.88 g 14.3%
Dietary Fiber 5.62 g 22.5%
Sugars 27.47 g
Protein 44.1 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/kung-pao-chicken/

Pad Thai Recipe

Pad Thai Recipe

What does Thai food mean to you? For me, it is Pad Thai and I absolutely love making it at home now that I have managed to adopt some of the Pad Thai recipes I gathered and modify them according to my taste. I hate to say it but mine is now nearly as good as a local restaurant we enjoy.

Pad Thai Recipe

#PadThai - There are many variations of Pad Thai Recipe out there and this Shrimp Pad Thai tastes close or much better version served at most Thai restaurants.

Why do I hate to say it? Partially because for so many years, I have had a complicated relationship with this particular dish. On the one hand, I thoroughly enjoy eating it, but not so much the prep.

The real problem is I have a strange predilection for attempting to make my favorite dishes in my own kitchen.

Pad Thai recipe

I searched through multiple recipes and most included ketchup. Unfortunately, this means almost all my Pad Thai attempts were little better than ketchup flavored noodles. I even resorted to purchasing boxed kit dinners and the results were not much better.

My personal goal is to create a Pad Thai dish that is as good if not better than the Thai restaurant in my neighborhood. At the end of the day, this is the only way I would feel satisfied with my efforts.

Pad Thai recipe

Today, I can happily say I have conquered the Pad Thai dish! And it is almost as succulent as my favorite restaurant and a much better than takeouts.

For me, this is the pinnacle of my culinary achievements, at least where Pad Thai is concerned!

Just think, there was a time when I believed ketchup was the essential ingredient. Little did I know palm sugar and tamarind concentrate was the key (plus adding some sriracha as my secret ingredient). Yes, try it and you’ll see the difference.

These ingredients can be a little tricky to find (except for Sriracha of course), but if you have access to a Ranch 99 market, Asian grocer or the internet, you will be fine.

Read:

Making the Pad Thai Sauce in Advance

My secret to success with pad Thai is to make a batch of sauce and then use as needed. After all, you can refrigerate unused portions for up to 30 days. Don’t worry if your sauce hardens. Click here for the Pad Thai Sauce Recipe.

Simply pop it in the microwave for a half a minute or less and you will be good to go.

Pad Thai Sauce

The recipe I was most successful with, garnered about 4 cups and a half of sauce, and you will only use about 1 cup per serving. Keep in mind when creating Pad Thai dishes, you should only cook 1 or 2 servings at once.

This will prevent overcrowding in your wok/pan. Overcrowded pans equal mushy noodles. Yuck!

Pad Thai Noodles

In the beginning, it may seem like you have added too much sauce. Fear not and keep frying! Toss your noodles as you fry and they will soak up some sauce and the rest will reduce in the process.

Feel free to leave comments or email me if you have any questions.

Watch How to Cook the Pad Thai Below 👇👇

Pad Thai Recipe

Pad Thai Recipe

Rate this recipe
4 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: Asian, Thai

I know there are many variations of Pad Thai out there and this Shrimp Pad Thai tastes close or much better version served at most Thai restaurants.

Pad Thai Recipe

Ingredients

2
735.38 kcal
  1. 8 ounces fresh rice noodles
  2. 3 tablespoons chives
  3. 8 medium-sized shrimp
  4. 3 garlic cloves (minced)
  5. 1 tablespoon shallots
  6. 1 tablespoon sweet radish
  7. 1 tbsp dried shrimp (optional)
  8. 2 eggs
  9. 4 ounces extra firm tofu
  10. 4 ounces beansprouts
  11. 2 cups Pad Thai sauce (Recipe here)
  12. 1 tablespoon crushed roasted peanuts
  13. 2 tablespoons cooking oil

Instructions

    If Using Pad Thai Noodles in a Box:
  1. Bring a large pot of water to a rolling boil. Add the noodles and cook according to the package's direction. Drain the noodles and set aside.
    For the Main Dish: (You can Watch the Video above)
  1. In a large skillet, heat the oil over medium heat. Add the shallots and garlic and cook for 1 minute or until tender.
  2. Add the sweet radish, dried shrimp (optional), and firm tofu. Cook a little bit and drop the cooked shrimp or any of your favorite protein. Stir and push them to one side of the wok/skillet.
  3. Crack 2 eggs and cook until they solidify but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. Move them aside.
  4. Now, add the noodles and pour the Pad Thai Sauce. It may seem that you've added too much sauce, but don't worry just gently toss the noodles until they soaked up the sauce.
  5. Add 1 tbsp Sriracha (this is my secret ingredient for color and a bit of kick). *Optional.
  6. Add the chives and sprouts, give them a quick stir and you're almost done.
  7. Sprinkle the crushed peanuts over the noodles. Toss lightly to combine. Serve hot.

Nutrition Facts

Pad Thai Recipe

Serves

Amount Per Serving
Calories 735.38 kcal
% Daily Value*
Total Fat 26.22 g 40.3%
Saturated Fat 3.63 g 18.2%
Trans Fat 0.08 g
Cholesterol 190.2 mg 63.4%
Sodium 414.96 mg 17.3%
Total Carbohydrate 97.25 g 32.4%
Dietary Fiber 3.93 g 15.7%
Sugars 1.1 g
Protein 26.12 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/pad-thai-recipe/