Recipe Box

By: Ramon Ruiz//// June 14, 2011

Asian Shrimp and Noodles
Ingredients:
4 oz Rice noodles or your favorite pasta
1 Pound peeled and devine shrimp
2 Tbsp orange marmalade
2 Tsp red-wine vinegar
2 Tbsp sesame oil
2 Tbsp soy sauce
1 Tbsp fresh shredded ginger
1 Tsp orange juice
Zest of an orange
2 Mid pepper  cut into 1/4-inch strips (1 red, 1 yellow)
2 scallions, thinly sliced
1 Tsp toasted sesame seeds
1 Tbsp chopped cilantro for garnish
1 Pinch chili flakes

Preparation:
1- In a medium bowl, mix together marmalade, soy sauce, oil, vinegar, ginger, scallion, chili flakes, orange juice, zest, salt and pepper to taste. Add sliced pepper: tossed to combine. Place on a baking sheet and make sure to spread it in a single layer.
2- Heat broiler or toasted oven and cook until shrimp are opaque about 3 minutes then flip them and cook for another 3 minutes.
3- While shrimp are in the oven, boil water on a medium pot, and cook the pasta al dente, according to package instructions. drain pasta and return to the pot. Transfer shrimp to pasta and toss to combine.
4- Serve and sprinkle with cilantro and sesame seeds.
Enjoy it!
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By: Ramon Ruiz //// May 28, 2011

Chilled Chicken, Fried Noodle Cabbage Nest

This easy to make wrap, will become one of your favorite recipes to entertain friends and love ones.

Here's what you'll need:
1- Purple cabbage
           1- Chicken Brest butterfly
                          5 - Fresh Scallion ( 4 inch pieces )
          5 - Fresh Cilantro Sprigs
1 - Lime          
          6 Oz Cellophane Noodles
        1 Tablespoon sesame oil

For the Dressing:
1/2 Teaspoon Thai garlic Chili Paste
Juice of 1/2 a Lime  
1 Tablespoon Sweet Chili sauce


1- Butterfly the Chicken with a fillet knife or a very          sharp one, then cut each breast into strips, squeeze half a lime onto the chicken and season with salt and pepper.

2- Spray a mid saute pan with cooking spray or half teaspoon of butter and cook the chicken for 5 minus on each side or until completely cooked, while chicken is cooking heat up another pan with sesame oil and fry the noodles for 1 to 3 minus on each side or until brown, do not burn!

3- Now is time to assemble the nests.
take a clean cabbage leaf and place  some of the fried noodles, and add a couple of chicken strip and scallion sprigs, garnish with cilantro and drizzle some of the dressing before serving.

Enjoy!


Note: Have fun with this recipe, feel free to change it up a bit. Any lettuce can be a great wrap.
           

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By: Ramon Ruiz ////  May 13, 2011

Delicious Home Baked Pizza


After a crazed week of hard work, nothing suits you better than a thin-crisp mouth-watering pizza topped with fresh basil, made with homemade oven roasted tomatoes sauce and all the leftover veggies from your fridge. umm, yummy!
Enjoy it!

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By: Ramon Ruiz //// May 13, 2011

                                        Strawberry Cobbler




This fluffy, delicious  cobbler, was the star of tonight dinner! Oo, so yummy!


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By: Ramon Ruiz ////  May 13, 2011

                    Arugula Salad, Grilled Shrimp

 Not sure what to make for dinner? Run to your local grocer and get your hands on some uncooked shrimp, a bunch of arugula and a piece of Parmesan cheese. Oh, don't forget to grab a piece of ginger for the

 lemon-ginger dressing.

This will be your final product: A Mouth-watering salad that will soon become your favorite.
Enjoy!

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By: Ramon Ruiz /// April 29, 2011

Vegetarian Black Bean Soup

                                 

Ingredients:

4 cups of water

1 tbsp olive oil

2 cans of your favorite brand of black beans

1 Cup of your favorite squash chopped

1 medium white onion (chopped)

3 Fresh garlic cloves (crushed or pure)

1 tsp ground cumin

1 tsp ground dried oregano

1/2 tsp ground coriander powder

1/2 tsp fennel seeds power

Freshly ground pepper to taste

!- Start by heating the oil in the soup pot. Saute the onions until translucent 2 or 3 minutes. Add the garlic for another 2 minutes.

2- Add the water, along with all the other ingredients, and bring to a simmer for at least 20 minutes.

3- After the time is up mash the squash with a fork or spoon and some of the beans to thicken the soup.

4- Cover and simmer for another 5 more minutes

5- Serve hot topped with Pico de Gallo.
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