Archive for FAMILY RECIPES

Hannah’s Carne Asada Tacos

My daughter loves to cook as much as I do, and she loves to experiment with new dishes.  This is her take on Carne Asada Tacos, complete with her recipes for the Marinade, Guacamole, and Pico de Gallo.

Give her recipes a try.  I think you’ll like them. 🙂

Hannah’s Carne Asada Tacos

carne asada tacos

Ingredients:

  • 4 pounds skirt steak, with excess fat trimmed off
  • 12 corn tortillas
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Shredded Mexican cheese blend

Hannah’s Carne Asada Marinade:

  • 1/2 cup lime juice
  • The juice of 2 oranges
  • 2 tablespoons minced garlic
  • 2 teaspoons salt
  • 1/4 cup olive oil
  • 1 cup of chopped cilantro

Hannah’s Pico de Gallo:

  • 1 large tomato, diced
  • 1 small onion, diced
  • 1 cup chopped cilantro
  • The juice of 2 limes
  • Salt, to taste
  • Optional: chopped hot peppers

Hannah’s Guacamole:

  • 3 large avocados, peeled, seeded, and cut into small pieces
  • 1 small red onion, finely minced
  • The juice of 3-4 limes
  • Salt, to taste
  • 1 tablespoon minced garlic
  • 1/2 cup chopped cilantro
  • 2 teaspoons chili powder
  • Optional: 1 medium tomato, diced (the guac pictured here doesn’t have any tomatoes since I made pico de gallo)
  • Optional: diced hot peppers, like jalapenos

1.  MARINADE AND GRILLING DIRECTIONS:

Mix all marinade ingredients together. Pour over the skirt steak (I recommend marinating the steak in a ziplock bag). Let the steak marinate for at least 2 hours. Grill until done to your liking. Slice the meat against the grain (so that it isn’t tough when you bite into it). 

2.  PICO DE GALLO DIRECTIONS:

Mix all the Pico de Gallo ingredients together. Let the mixture sit for at least 30 minutes to allow the flavors to develop. Serve with your carne asada tacos.

3.  GUACAMOLE DIRECTIONS:

Mix all the guacamole ingredients together. I like to gently stir my guacamole so that you still have chunks of avocado. If you prefer, you can mash the avocados with a fork for a smooth texture. Serve with your carne asada tacos or with chips.

4.  TACO ASSEMBLY:

Grill a tortilla until warmed. Fill with slices of carne asada, some guacamole, pico de gallo, sour cream and cheese. Enjoy!

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Sesame Garlic Green Beans

Are you looking for a quick, easy and TASTY vegetable side dish?  Try my daughter’s recipe for Sesame Garlic Soy Green Beans.

They are perfect with just about any main dish.  Give it a try with my daughter’s other delicious recipe: Hoisin Honey Glazed Salmon.

Give Hannah’s recipe a try.  I think you’ll like it. 🙂

Sesame Garlic Green Beans

Ingredients:

  • 1 pound fresh green beans
  • A pot of water (about 5 cups)
  • A large bowl of ice
  • Salt
  • 1 tablespoon butter
  • 1 tablespoon sesame oil
  • 1 tablespoon chopped garlic
  • 2 tablespoons low sodium soy sauce
  • Sesame seeds

Directions:

1.  You will need to blanch the green beans first.  Blanching means to put vegetables into a pot of boiling water, let it cook for a few minutes, then remove the vegetables and immediately place them into a bowl of ice water to stop the cooking.

Here’s how it’s done.

In a large pot, bring about 5 cups of water to a rapid boil over high heat. Add enough salt so the water tastes faintly salty. While the water heats, fill a medium sized bowl about three quarters full with ice, then add enough cold water to cover the top of the ice.

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When the water is boiling and the ice bath is ready, trim the green beans to the size you need. It’s best to trim them just prior to cooking so they won’t oxidize or dehydrate. Add the beans to the boiling water in batches small enough to ensure that the water doesn’t lose its boil. Boil the beans only until they’re barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it.

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As soon as the beans are done, remove them as fast as you can and submerge them in the ice bath. Remove them from the ice bath as soon as they are no longer warm.  Set aside.

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2.  Melt the butter in a small skillet over medium heat.

3.  Add the sesame oil and garlic to the pan.  Cook until the garlic begins to brown slightly.

4.  Add the beans and soy sauce to the pan.  Stir to coat the beans in the sauce; cook for a couple of minutes then remove from the heat.

5.  Sprinkle with sesame seeds, serve, and ENJOY!

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Carolyn’s Kådun Pika (Spicy Chicken)

Kådun pika is a spicy Chamorro chicken dish that’s somewhat similar to chicken adobo. It’s an easy dish to make — it takes only a few ingredients and a few simple steps and voila! — you’ll have dinner served in no time.

Pika means “hot” or “spicy” in Chamorro. You can omit the hot chili peppers in this recipe, but then it won’t be called Kådun Pika without the “pika”. 🙂 I have one daughter who doesn’t like anything spicy. I usually prepare this dish, omitting the peppers. When it’s done, I separate a small bowlful for my daughter, then add the peppers to the rest of the pot.

The recipe below is my sister, Carolyn’s. Give it a try. I think you’ll like it. 🙂

Carolyn’s Kådun Pika (Spicy Chicken)

Ingredients:

  • 5 pounds chicken pieces
  • 1 large onion, diced
  • LOTS AND LOTS of garlic, as much as you like (or about 1/2 cup chopped garlic)
  • 1/2 cup soy sauce (more or less to taste)
  • 1/4 cup white vinegar
  • 1/2 teaspoon black pepper
  • 2 tablespoons tabasco sauce
  • 8 Thai chili peppers, chopped (more or less to taste)

Directions:

Rinse the chicken pieces; cut into smaller pieces if desired. Place the chicken in a large soup pot over medium heat. Add the onions and garlic. Cook for 5-10 minutes or until the chicken is slightly browned.

Add the rest of the ingredients to the pot. Turn the heat down to medium-low. Simmer for about 30 minutes or until the chicken is cooked through.

Taste, then adjust the seasonings (soy sauce, hot peppers) to taste.

Serve with hot white rice and ENJOY!

 

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Hannah’s Teriyaki Burgers

My daughter is quite the budding chef.  She whipped these burgers up from some ingredients she found in the fridge and pantry.  She calls them “Hannah’s Teriyaki Burgers” — I must say, they are yummy! Pair it with a side salad and hot rice and you’ve got yourself a fantastic meal!

HANNAH’S TERIYAKI BURGERS

Teriyaki Burgers

Mix together:

  • 2 pounds lean ground beef
  • 3/4 cup teriyaki sauce (I used Yoshida brand sauce)
  • 1 small bell pepper, diced small
  • 1 medium onion, chopped
  • 1 large egg
  • 2 tablespoons Dashida seasoning
  • 1 teaspoon black pepper
  • 4 large cloves garlic, minced

Directions:

Form into patties and pan-fry over medium-high heat, about 5 minutes on each side (for medium well burgers). These also taste great served on toasted hamburger buns. Makes 14 small or 7 large burgers.

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Fluffy Vanilla Pancakes

Hi!  I’m Alyssa, Annie’s youngest daughter. My mom let me be a guest blogger today.

It’s my turn to make breakfast for my family. I chose to make fluffy vanilla pancakes.

It’s really very easy to make. In fact, it’s so easy that when my older sister, Hannah, was about 3 years old, she had this recipe memorized and she’d always ask our mom to help her make it for breakfast.  The only thing I changed to my mom’s original recipe was to add vanilla extract and I used butter instead of vegetable oil.  (I love butter!)

If my sister (when she was 3) could help do it, and if I can make this all by myself, then maybe your kids can make this too. It’s a fun way to get kids in the kitchen.

Try making my fluffy vanilla pancakes, and please let me know how you like it. 🙂

Here’s how I did it. After you view all of my photos, you can find my recipe all the way at the bottom of this post.

Oh, one more thing.  This made 2 regular sized (big) pancakes and about 7 smaller pancakes (they were small, and a little bigger than dollar pancakes).

My Fluffy Vanilla Pancakes 🙂

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First, crack the egg into a small mixing bowl. You might not be able to tell, but the bowl I’m using is a Tupperware bowl with Minnie Mouse on it. My mom got it for me when I was around 3 or 4 years old, the same age my older sister was when she started helping my mom make pancakes.

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Next, measure out your milk. Pour the milk into the bowl with the egg. Use a whisk to mix it together.

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Add the vanilla to the bowl. Whisk the mixture together again.

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Next, melt the butter. Pour the melted butter into the mixing bowl. The milk was really cold, so if you look carefully, you can see that the melted butter started to solidify again after I poured it into the bowl. If that happens to you, that’s okay. It will all get mixed together in the end.

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Now the dry ingredients gets mix in. First, add the salt. I usually measure out the salt over the counter in case I pour out too much. Salty pancakes would taste horrible.

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Add the sugar next.

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Add the flour to the bowl. Whisk again to mix the flour into the batter.

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Add the baking powder last. The baking powder reacts as soon as it’s mixed with liquid. As soon as you mix in the baking powder, get ready to cook up the pancakes.

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Oh, I forgot to mention that before you add the baking powder, you should start to heat up your pan. We like using this cast iron skillet.

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This is what the batter looks like. It should be very thick, not thin and runny.  It’s almost as thick as cake batter.

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When the skillet is hot, spray lightly with butter cooking spray. You don’t have to use cooking spray. You can use regular butter or you don’t have to use anything at all if you have a non-stick pan. I just like the way the pancakes taste when you use butter to cook them.

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One of my favorite kitchen tools is a small cookie scoop. I use a 2-tablespoon scoop to scoop out pancake batter. It’s easier than trying to pour out even amounts of batter each time. Plus, it doesn’t make a mess. For big pancakes, scoop out two scoops of batter. You might have to use the back of the cookie scoop to sort of spread out the batter since it’s rather thick. But don’t spread it out too much! This thick batter is what makes the pancakes really tall and fluffy!

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I like to add chocolate chips to my pancakes. If you want to, sprinkle some semisweet chocolate chips over the pancake.  I would have added more chocolate chips but my mom made me stop.  That and I kept eating them. 😉

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You have to use your finger to press the chips into the batter.

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After a couple of minutes, use a spatula to check if the bottom of the pancake is turning golden brown. When it’s a nice golden brown, it’s time to flip the pancake. It took a bit of practice to learn to flip pancakes, but it’s really easy. If you’re going to teach your kids to flip pancakes without actually doing it on real pancakes, I recommend using a slice of bread to practice. Practice makes perfect. This reminds me–after practicing and practicing, I now know how to crack an egg with ONE hand and NOT get any shells into the bowl!

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Okay, back to my pancakes. After the pancake is golden brown on both sides, it’s done. I also press down on the middle of the pancake to test if it’s done–if it feels sort of firm and not squishy, it’s done.  Look on the sides of the pancake too.  If the side still looks wet, cook it a bit longer.

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I don’t put any syrup on my pancake when I add chocolate chips, but you can if you want to.

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My sister likes plain pancakes (without chocolate chips). Today she wanted dollar pancakes. To make small pancakes, just use one scoop of batter. Our skillet can fit three small pancakes. Flip them over when the bottoms are golden brown.

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Serve with butter and syrup and ENJOY!!

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Here is my recipe, with the ingredients written out.  I hope you give my recipe a try. 🙂

Alyssa’s Fluffy Vanilla Pancakes

Ingredients:

  • 1 large egg
  • 3/4 cup milk
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • Optional: semisweet chocolate chips

Directions:

1. Mix the egg, milk, butter and vanilla in a small mixing bowl.

2. Whisk in the salt, flour and baking powder.

3. Cook on a heated skillet until golden brown on both sides. Optional: sprinkle chocolate chips on one side of the pancake before flipping it over.

4. Serve with butter and syrup. Enjoy! 🙂

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