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Crock Pot Honey Sesame Pulled Pork

Carmencitta Magazine - Honey Sesam Pulled Pork 1
Ingredients:

2 1/2 pounds (1,125 g) pork roast, diced into 6 pieces
1/2 white onion, diced
4 cloves garlic, smashed with the side of a knife and peeled
1/4 cup (60 mL) soy sauce
1/4 cup (45 g) dark brown sugar
2 tablespoons (30 mL) honey
1 tablespoon (11 g) sesame seeds
1 tablespoon (15 g) corn starch
3 Thai chili peppers, sliced

Carmencitta Magazine - Honey Sesam Pulled Pork 2Method:

In a crock pot, add the pork roast, onion, garlic, soy sauce, brown sugar, honey and sesame seeds; stir until the pork is coated with the other ingredients. Cook on high for 4 hours.

Transfer the pork to a cutting board and shred using two forks.

In a pot, add the reserved juices from the crock pot and whisk in the corn starch. Cook on medium-high heat until the sauce thickens. Stir in the chili peppers and shredded pork.

Serve the pork over steamed white rice.

SPANISH SEAFOOD STEW WITH SAFFRON RICE

Carmencitta Magazine - SPANISH SEAFOOD STEW WITH SAFFRON RICE 1

INGREDIENTS

  • 2 cups rinsed basmati rice
  • 3 cups water or stock
  • generous pinch saffron (optional)
  • generous pinch of salt
  • 1 pound mix of white fish (cod, halibut, sea bass, haddock), scallops, shrimp
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ½ teaspoon smoked paprika
  • zest of one lemon
  • 1 garlic clove – minced or grated
  • 6 ounces ground chorizo, removed form casing and crumbled (or use Spanish Style “Cured Chorizo- or soy chorizo- see note)
  • 1 teaspoon olive oil
  • 1 Tablespoon olive oil
  • 1 extra large onion – diced
  • 2 celery stocks – chopped
  • 2 carrots – diced
  • 1 red bell pepper – diced
  • 4 garlic cloves – rough chopped
  • 2 Tablespoons tomato paste
  • 1 ½ Cups stock- chicken, fish or veggie
  • ½ cup white wine
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 can drained garbanzo’s (or 1 ½ cups)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon cracked pepper
  • fresh Italian parsley

Carmencitta Magazine - SPANISH SEAFOOD STEW WITH SAFFRON RICE 2

INSTRUCTIONS

  1. Set rice and water to boil in a medium pot. Add a pinch of saffron and salt. Bring to a boil, cover and simmer on low until tender, about 20 minutes.
  2. Place seafood in a bowl and toss with oil, salt, pepper, smoked paprika, garlic and lemon zest. Set aside.
  3. Preheat oven to 400F
  4. In a large skillet, brown the chorizo (or soy chorizo), breaking in to small crumbles. Once broken down and cooked through about 10 minutes, using a slotted spoon, remove from pan, and set aside. Drain oil, wipe out pan.
  5. In the same pan, heat 1 tablespoon of oil over medium high heat. Add onions, carrots, bell pepper and celery. Stirring, cook for 2-3 minutes before turning heat down to medium. Cook 8-9 minutes, stirring often. Add garlic. Saute 2-3 more minutes. Veggies should be tender.
  6. Make a well in the middle of the veggies and add the tomato paste directly to the middle of the skillet. Stir and brown the tomato paste, for about 2 minutes in the center of the skillet. (This will add depth)
  7. Add wine, stock, smoked paprika, bay leaves.
  8. Bring to a simmer and continue simmering for 5 -7 minutes until liquid is reduced by half.
  9. Add beans and browned chorizo.
  10. Season generously with salt and pepper, then taste.
  11. Nestle the fish and seafood in the stew, pouring any leftover marinade right over the stew. Bring stew to a boil on the stove, top, then immediately place in a 400 F oven for 10-12 minutes. Check for denseness.
  12. Broil seafood for 2-3 minutes, to add color, being careful not to burn the whole thing.
  13. Scatter with fresh parsley.
  14. Serve with the saffron rice.
  15. Note: if using Spanish style “cured chorizo” skip the browning, it is already cooked. Just slice it thinly and place in the stew with the beans, and you may need less of this, because it is more intensely flavored. You will most likely need less salt too, so be sure to taste before adding salt.

Panda Express Chow Mein Copycat

Carmencitta Magazine - Panda Express Chow Mein Copycat 1

Carmencitta Magazine - Panda Express Chow Mein Copycat 2Ingredients:

1 lb packaged yakisoba
3-4 tablespoons oil
1/2 yellow onion, sliced
8 oz cabbage, sliced
2 oz celery, cut into small pieces
2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce

 

 

Carmencitta Magazine - Panda Express Chow Mein Copycat3Method:

Discard the seasoning packages of the yakisoba noodles. Loosen up the yakisoba and set aside.

Heat up a wok or skillet over high heat, add the oil when it’s heated. Add the onion, cabbage, and celery into the wok, stir fry and toss continously until the vegetables become soft and some of them are sligthly charred. Add in the noodles and stir a few times before adding the soy sauce and oyster sauce. Stir continuously to combine all the ingredients in the wok. Dish out and serve immediately.

PINEAPPLE CHIPOTLE SHRIMP SKEWERS

Carmencitta Magazine - PINEAPPLE CHIPOTLE SHRIMP SKEWERS 1
INGREDIENTS
  • Carmencitta-Magazine-PINEAPPLE-CHIPOTLE-SHRIMP-SKEWERS-2.j1 pound large raw, peeled and deveined shrimp ( 21-15 or 16-20 size)
  • 1 pound pineapple chunks- cut to same thickness as shrimp ( about ¾ inch thick)
  • Marinade:
  • 3 tablespoons olive oil
  • 1 lime – ⅛ cup lime juice and it’s zest
  • 1 orange- ¼ cup orange juice
  • 1 tablespoon honey or maple
  • 3 cloves rough chopped garlic
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon chipotle powder, more for spicy ( or ½ of a canned chipotle chili in adobo sauce)
  • Garnish – limes, cilantro, Jicama Mango Slaw
INSTRUCTIONS
Carmencitta Magazine - PINEAPPLE CHIPOTLE SHRIMP SKEWERS 3
  1. Soak skewers if using wood.
  2. Place shrimp in a bowl or ziplock bag.
  3. Blend marinade ingredients together in a blender until smooth.
  4. Pour marinade over shrimp and marinate 30 minutes or overnight. Prep pineapple.
  5. Pre-heat grill to medium.
  6. Drain the marinade from the bag or bowl into a small sauce pan.
  7. Skewer shrimp and pineapple, alternating on skewers ( Skewer pineapple the flat way so shrimp and pineapple are about the same wide, and both lay flat on the grill. That way you will have good grill marks on both. This should make 10-12 x 10 inch skewers.
  8. Give the marinade a quick simmer, until it thickens and darkens a bit. Turn heat off
  9. Grease the grill well.
  10. Lay the skewers down, grilling each side about 3 minutes, or until good grill marks develop, and shrimp is cooked, but not overcooked.
  11. Place on a serving platter. Drizzle with reduced marinade or lime.
  12. Serve immediately.

LIGHTNING SPEED PHOTON SOUP

Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 1

INGREDIENTS

  • Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 24 cups beef, chicken or veggie broth
  • 4-5 thin slices of ginger (OK to leave peel on)
  • 1-2 rough chopped garlic cloves (optional)
  • 4-5 Scallions, sliced, divided into white parts and green parts (or sub very thinly sliced onion)
  • ½ teaspoon Chinese Five Spice
  • ¼ teaspoon cracked pepper
  • 12- 14 mini wontons (or to your preference)
  • 2 cups greens – optional ( chopped kale, bok choy, arugula, mizuna)
  • Splash of soy sauce
  • Splash of fish sauce
  • generous pinch of sugar
  • Garnishes: bean sprouts, lime wedges, jalapeno slices, fresh basil or cilantro, chopped greens, sriracha, hoisin sauce, sesame oil.

INSTRUCTIONS

  1. Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 3Place stock, ginger, garlic, scallions (white parts only), 5 Spices, and pepper into a medium pot and bring to a boil.
  2. Add frozen wontons and return to a boil.
  3. Simmer 5 minutes or according to directions on the package (perhaps longer for bigger ones).
  4. Add greens (optional)
  5. When wontons float, they should be done.
  6. Add the green scallions, soy sauce, fish sauce and sugar.
  7. Taste for salt. Adjust. The broth should taste flavorful and have depth, so adjust with soy sauce,fish sauce or salt, as necessary.
  8. Ladle into two large bowls and top with fresh bean spouts, a handful of herbs, thinly sliced jalapeño peppers. Stir in sriracha sauce and hoisin to taste.

Roasted Shrimp Scampi

Carmencitta-magazine-Roasted-Shrimp-Scampi-1.j

Ingredients:

8 oz shelled and deveined medium-sized shrimp
3 cloves garlic, minced
2 tablespoons melted butter or 1 1/2 tablespoons olive oil
1 tablespoon white wine
1/2 tablespoon lemon juice
1 tablespoon chopped parsley leaves
Pinch of salt
3 dashes ground black pepper
Big pinch red pepper flakes
Lemon wedges, for serving

Carmencitta magazine- Roasted Shrimp Scampi 2

Method:

Carmencitta magazine- Roasted Shrimp Scampi 3

Preheat the oven to 550 F for broiling.Rinse the shrimp and pat dry with paper towels. In a baking dish, combine the shrimp with the rest of the ingredients, stir to combine well.Roasted Shrimp Scampi – the easiest and BEST roasted shrimp scampi ever. 5 mins to prep, 5 mins in the oven and dinner is ready Transfer the baking dish to the oven and broil for 4-5 minutes, in the middle rack. Remove from the oven once the shrimp are cooked. Serve immediately with some lemon wedges, over pasta, rice, or eat as is.

 

ROSEMARY GARLIC BEEF ROAST WITH WILD MUSHROOMS

Carmencitta Magazine - ROSEMARY GARLIC BEEF ROAST WITH WILD MUSHROOMS 1

INGREDIENTS

  • 3 pounds Rib Eye roast ( or beef tenderloin, or Tri- tip loin- see notes)
  • ¼ cup Fresh rosemary, chopped
  • ¼ cup Garlic, chopped
  • Salt, pepper, to taste
  • 4 cups of a variety of Mushrooms, sliced to about the same size
  • 2 tablespoons cooking oil
  • 1 cup of chicken or beef stock
  • 2 tablespoons butter
Carmencitta-Magazine-ROSEMARY-GARLIC-BEEF-ROAST-WITH-WILD-MUSHROOMS2
INSTRUCTIONS
  1. Tie the meat up with twine if needed.
  2. Preheat oven to 350 F
  3. Season meat generously with salt and pepper.
  4. Heat up a skillet with cooking oil and sear all side of the meat.
  5. Mix together rosemary and garlic.
  6. Coat the meat with herb-garlic mixture.
  7. Roast in the preheated oven until medium-rare, about 20 minutes. (You could place on a bed of sliced onions)
  8. Saute the mushrooms with butter until cooked through and then season with salt and pepper.
  9. Remove meat from the skillet it was cooked in and bring the pan to the stove top. Add stock to the pan and de-glaze the pan, being sure to scrape the bits on the bottom. Allow to simmer until thick.
  10. Add the mushrooms to the sauce and serve the roast sliced with accompanying mushroom sauce. Garnish serving platter with fresh rosemary if desired.
NOTES
The success of this recipe is really dependent on the quality of beef. Look for “prime” cuts or local, natural, grass fed options. “Choice” cuts are OK, but “select” cuts will just not taste as good.

BREAKFAST STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME 1
INGREDIENTS

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME2

  • 1 loaf crusty sourdough or french bread
  • 4-5 slices bacon (optional)
  • 1 tablespoon oil
  • 1 onion – very thinly sliced into rings
  • 1-2 Tablespoons butter
  • 1 pound mushrooms sliced
  • 3 Tablespoons fresh thyme leaves
  • 10 large eggs
  • 1 ½ cups whole milk (or half and half)
  • 1 cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4-6 ounces goat cheese
  • thyme sprigs for garnish.
  • 1½ cups grated gruyere, jack, mozzerella cheese
INSTRUCTIONS

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME3

  1. Preheat oven to 400F
  2. Cut bread in to ¾ inch cubes, lay on a baking sheet, and toast in the oven for 10 minutes.
  3. If adding bacon, spread out on a foil lined baking sheet and bake in the oven for 20 minutes or until crisp. (Blot, then cut into small pieces)
  4. In a large skillet, heat oil over medium high heat. Add thinly sliced onions. Saute, mixing often for 2-3 minutes, then turn heat down to medium low, continuing to cook until golden and tender; about 10 minutes. In another large skillet, heat butter over medium heat. Add sliced mushrooms and cook until tender, about 10 minutes. Add fresh thyme and a generous 3 finger pinch of salt and pepper. Add the caramelized onions to the mushrooms and set aside.
  5. In a medium bowl, whisk eggs, milk, sour cream, salt, and pepper.
  6. In a large bowl, add the toasted cubed bread. To this, add the mushroom-onion-thyme mixture and bacon crumbles if using. Add the grated cheese and ⅔ of the crumbled goat cheese (saving the rest for the top), and gently mix.
  7. Pour in the eggs and give a gentle stir. Let stand for 5 minutes.
  8. Stir again and pour into a well greased 4 quart baking dish. (At this point you could refrigerate overnight).
  9. Cover with foil and place the 400 F oven and bake 35 minutes, Uncover, lower heat to 375 F and continue baking 20-30 more minutes until puffed and golden. During the last 10 minutes of baking, scatter the remaining goat cheese over the top and let it melt.
  10. Garnish with a few thyme sprigs.

Crock Pot Asian Beef Stew

Carmencitta-Magazine-Crock-Pot-Asian-Beef-Stew2-

 

Carmencitta-Magazine-Crock-Pot-Asian-Beef-Stew2Ingredients:

1 yellow onion, diced
4 cloves garlic, minced
1 tablespoon (10 g) ginger, peeled and sliced
1 cup (150 g) mini carrots
1/2 pound (230 g) bottom eye roast or bottom round roast, diced into 1″ cubes
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL)oyster sauce
1 teaspoon (5 mL) sesame seed oil
1 tablespoon (15 mL) Chinese rice wine
1 cup (240 mL) water
black pepper, to taste
green onions, chopped for garnish (optional)

Carmencitta Magazine - Crock Pot Asian Beef Stew1Method:

In a crock pot, add all the ingredients in the listed order for the exception of the green onions.

Turn the crock pot on low and allow the stew to cook for 8 hours. Halfway through the cook time, stir the ingredients to evenly season the ingredients.

Serve over white rice and top with green onions, if using.

Baked Parmesan Garlic Chicken Wings

Carmencitta Magazine - Garlic Parmesan Chicken wings3
Carmencitta-Magazine-Garlic-Parmesan-Chicken-wings-1Ingredients:

2 lbs frozen party chicken wings
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
6 fresh sweet basil leaves, chopped
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1/2 teaspoon Lawry’s Seasoned Salt
1 cup bottled blue cheese dressing
2 teaspoons Dijon mustard

Method:

Rinse and clean the chicken wings. Pat dry with paper towels. Set aside in a big bowl.

Preheat oven to 425 F. Add the oregano, rosemary, cumin and salt to the chicken wings. Toss to combine well so each chicken wing is nicely coated with the spices.

Transfer the chicken wings on a baking sheet and bake for about 25 to 30 minutes, or until the chicken wings turn to a nice brown color.

In the meantime, mix the olive oil, basil, garlic, parmesan cheese and seasoning salt together in a small bowl.

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