Preheat oven to 350 degrees. Add tomatoes, onions, garlic and jalapeño to pan. Cut the onion in half and cut the jalapeño in half and remove the seeds before adding. Add oil, salt and pepper and mix. Bake for 20 minutes. Next, add the baked veggies to a blender or a food processor (I used a blender). Add lime and cilantro and pulse until smooth but chunky 😍 that’s it!
This recipe is DELISH if you’re a crab and mussel lover 🦀❤️
Serves 3-4
Ingredients
4 tbsp. Butter
2 celery stalks
2 green onions (could you a regular onion if you perfect)
4 tbsp flour
3 cups milk
Salt and pepper
1 1/2 tbsp tomato paste
1 cup heavy cream (or half and half)
8 oz lump or claw crab meat (please do use imitation crab)
8 oz mussels with or without shell
3 tbsp white wine
Old bay (optional)
Hot sauce
French Baguette
Melt butter in large pan. Add celery and green onions. Cook for about 5 minutes then add flour. Stir until mixed and cook another minute. Add milk slowly while whisking. Add salt and pepper. Cook until milk is heated through then add tomato paste and heavy cream. Cook until hot, stirring constantly. Add crab and mussels and cook for about 10 minutes, stirring constantly. Add white wine, old bay and hot sauce! Serve extra hot with French bread (or any other baked or toasted bread you like) 😋
P.S. if you want to wait to eat it, refrigerate it and heat it later. Do not leave it on low, it WILL burn if it’s not being stirred constantly. I learned the hard way! 🥴
If you love crab Rangoon, just know it’s sooo much better homemade! Here’s my homemade recipe, enjoy! PS. Did you know that crab Rangoon was originated in San Francisco in 1950?! 😯
Ingredients
8 oz. crab meat
8 oz cream cheese
2 green onions
1 tsp minced garlic
1/2 tsp. Ground ginger
1 tsp soy sauce
1/2 tsp Worcestershire sauce
1/2 tsp. Fish sauce
1/4 tsp sesame oil
1/4 tsp cayenne pepper or a pinch of red pepper flakes (optional)
16 square wonton wrappers
Salt and pepper
1/2 cup warm water
First, mix all ingredients together except the wonton wrappers. Refrigerate for a couple of hours if you’d like (completely optional, but gives more flavor and easy to put in wontons). Heat oil in skillet (enough to deep fry).
Putting the wontons together: put a small spoonful of the crab filling and place in the center of the wonton. Use warm water to follow the edges with your finger so that it sticks. Pull up opposite sides first (but don’t close top yet), then pull up the other sides and work your way up into sealing all four corners on the top at the same time. As you can see I’m not the best at this but I like my rangoons supper stuffed ! Does not have to be perfect, just fun!
Once wontons are ready to fry, add to the hot on and cook for about 1 1/2 to 2 minutes then start stirring the wontons lightly to get an even fry. Some prefer to flip them regularly. Keep doing this for about 3-4 more minutes until super beautiful and golden brown 💕 use sweet chili sauce to dip!
If you want authentic Jamaican oxtails, follow this recipe! It took me forever learning from people who either live in Jamaica or grew up there!
Serves 3
About 3 lbs oxtail
Season salt
Adobo
Seasoned meat tenderizer
Cayenne pepper
Pepper
Garlic salt
1/4 cup red peppers
1/4 cup green peppers
3 garlic cloves (or more 😝)
3-4 sprigs fresh thyme
2 scallions
Scotch bonnet pepper sauce to taste or use whole fresh
Browning sauce (however much you prefer) I used about 2 tbsp
Olive oil
4 cups hot water
4 tbsp ketchup
4 tbsp soy sauce
1 tsp Worcestershire saice
1 tbsp brown sugar
1/2 14 oz can Butter beans
In a bowl, mix oxtails with seasoned salt, adobo, garlic salt, seasoned meat tenderizer cayenne pepper and pepper. Chop the onion, peppers, scallions and garlic, scotch bonnet sauce, thyme and browning sauce. Mix together and let marinate at least half an hour. Put olive oil to pan (just enough to sear), once it’s hot, begin placing just the oxtail in the pan. Leave the marinade for later. Continuously flip the oxtails every 10 minutes for about 45 minutes. Add in the hot water and remaining ingredients from the marinade. Cover and Simmer for about half an hour while checking on it periodically. In a small bowl add ketchup, brown sugar, Worcestershire and soy sauce. Once combined, add to the pan and stir. Cover and cook another 45 minutes, checking periodically. Add in about half a 14 oz can of butter beans. Cook for another 45 minutes until gravy is thickened and meat is super tender (I cooked mine for about an hour and 15 minutes to make fall of the bone oxtails 🤤) serve with rice and enjoy!
P.S. I also added more adobo, pepper and scotch bonnet sauce to the gravy near the end to ensure flavorful sauce ❤️
If you want to try an authentic Japanese dish, please follow this recipe. My good friend who is also from Japan confirmed that this is a great recipe 🙂
Serves 2,
Ingredients:
1 tbsp oil
1/4 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped potatoes
Salt and pepper to taste
2 garlic cloves (or more hehe)
1 tbsp butter
1 1/4 cup water
2 springs thyme
half a chicken breast
1 1/2 bars of Golden Curry Japanese curry mix (I bought it from Walmart)
Seasoning for Chicken
Adobo to taste
Pepper to taste
Garlic powder to taste
First pre-heat skillet on medium heat until hot. Add any type oil you prefer to pan. Once pan is hot, add onion, chopped carrots, and chopped potato. Add salt and pepper. Saute for 6-8 minutes until the onions are soft, then add in chopped garlic and butter and cook for about a minute while stirring constantly. Add 1 1/4 cup water, thyme, and add seasoned chicken. Cover and let simmer for 10-15 minutes until the veggies are soft and the chicken is cooked. I flipped the chicken every 5 minutes. After the chicken is cooked, take out and cut (if you prefer) and return to the pan. Turn off the stove and add in Golden Japanese Curry bricks. Stir constantly while curry base melts for about 5 minutes. Add salt and pepper if needed. Serve with rice 🙂
Welcome Fellow Foodies! 