Simple Life Matters

Pork Estofado INGREDIENTS: 1/2 kilo pork tenderloin or belly cut into cubes 1 small onion chopped 3 cloves garlic chopped 2 star anise (optional) 2 bay leaves 4 plantain bananas cut in bite size, fried 1 small carrot cut in bite size 1/4 cup green peas 1/2 cup soy sauce for marinating 1/4 cup soy sauce 3-4 tbsp brown sugar pepper to taste cooking oil enough water to cover the meat INSTRUCTIONS: 1. Marinate pork with soy sauce and black pepper for at least 1 hour (overnight is preferred.) 2. Slice plantain bananas into half or bite size and fry until all sides are light brown. Do not over fried. Set aside. 3. After marinating, sear the pork in a hot pan until all sides are brown. Remove the oil and set aside. 4. In the same pan, add a new cooking oil. Saute the onion and garlic until fragrant. 5. Pour in soy sauce, sugar, vinegar, bay leaves, star anise, and water enough to cover the meat. Bring to boil and simmer over low heat until the pork is tender. 6. Put the fried pork back and st

Creamy Lemon-Shrimp Pasta INGREDIENTS: 8-ounces dry penne pasta 1 bag (12-ounces) peeled and deveined medium shrimp Sauce: 3 tablespoons olive oil 2 garlic cloves, minced 3 tablespoons all-purpose flour 1 cup vegetable or chicken broth ½-cup shredded Parmesan Cheese ½-cup skim milk salt and fresh ground pepper, to taste 2 teaspoons lemon zest 2 to 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley, divided parmesan cheese, for garnish INSTRUCTIONS: Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes. Sauce: 1. Heat olive oil in a skillet over medium-high heat. 2. Add garlic and cook for 1 minute, or until fragrant, stirring frequently. 3. Whisk in flour; whisk until flour isn't dry. 4. Slowly whisk in the broth. 5. Cook and whisk until mixture is smooth; continue to cook until mixture boils and thickens. Remove from heat. 6. Whisk in parmesan cheese; whisk until melted. 7. Whisk in the milk; whisk until c

Dijon Ham Steak INGREDIENTS: 2 (1lb) ham steaks ½ cup Dijon mustard ½ cup pure maple syrup 2 tablespoons rice vinegar ¼ cup chicken broth INSTRUCTIONS: 1. In a medium bowl whisk together mustard, maple syrup, rice vinegar, and chicken broth. 2. Heat a large skillet to medium heat. Brush some of the glaze onto one side of the ham steak and place glazed side down into the skillet. Brush some of the glaze on top of the ham steak. Cook over medium heat, turning frequently and brushing with the glaze until cooked through and the glaze has thickened. Source: Blog Chef

Fried Pickles INGREDIENTS: 1 package egg roll wrappers 1 lb sliced deli ham 1 lb sliced Swiss Cheese 1 jar dill pickle spears Oil (for frying) 1 tablespoon cornstarch mixed with ¼ cup of cold water INSTRUCTIONS: 1. Lay out an egg roll wrapper onto a flat surface. Place a slice of ham in the middle of the wrapper, followed by a slice of Swiss, and a dill pickle spear, so that the filling is not touching the corner. Fold over the left and right corners of the egg roll wrapper to the middle. Using a brush or the bottom of a spoon, brush the cornstarch and water mixture on the edges of the egg roll wrapper. Finish rolling up and secure to make sure there are no leaks. Repeat until all of the pickles spears are used up. 2. Heat oil in a deep-fryer for 350 degrees F. 3. Deep-fry the wrapped pickles in batches, turning occasionally until golden brown. Remove with a slotted spoon and drain on a plate lined with paper towels. Source: Blog Chef

Shrimp Mac and Cheese INGREDIENTS: 1 lb elbow macaroni 8 tablespoons butter (divided) 1 (12 ounce) package uncooked shrimp, peeled and deveined, tails removed 1 teaspoon Cajun seasoning (divided) 1 tablespoon dried onion flakes 3 tablespoons flour 3 cups milk ¼ pound grated parmesan cheese 2 cups shredded cheddar cheese 4 cups shredded Monterey jack cheese 1 teaspoon parsley ¼ cup plain breadcrumbs INSTRUCTIONS: 1. Preheat the oven to 350 degrees F. Cook the elbow macaroni according to package directions. Drain and set aside. 2. Cut each shrimp into about 3 equal pieces. Melt 3 tablespoons of butter in a large skillet or medium-sized saucepan. Add the shrimp and sprinkle with ½ teaspoon of the Cajun seasoning. Cook until the shrimp starts to turn pink (they will finish cooking in the oven), about 3-4 minutes. Remove the shrimp from the pan and set aside. 3. In the same skillet, melt 2 tablespoons of butter, add the dried onion and cook over medium heat for about 1 minute. Whisk in the

Shrimp Wrapped in Bacon Ingredients: 1 lb of bacon (thin sliced) 1 lb. shrimp fresh jalapeno sliced Procedure: 1. Clean and devein all the shrimp. 2. Cut the bacon in half. 3. Lay one slice of jalapeno in the center of the bacon top with a shrimp, fold bacon over shrimp and put on foil wrapped cookie sheet seam side down. 4. Turn broiler on and set pan on second level from the top. 5. Broil until just starting to brown, check often. 6. Turn oven to 400 and move pan to bottom and cook for about 5 minutes more to help brown the bottom. Source: No Bull Recipes

Homemade Ramen, Bacon and Shrimp Stir Fry INGREDIENTS: ½ recipe of from-scratch ramen, or 2 instant ramen packages, seasoning packets discarded 1 teaspoon sesame oil 2 teaspoons fish sauce 1 tablespoon chili garlic sauce 3 pieces bacon, cut into ½-inch pieces ½ medium onion, thinly sliced ¼ pound medium shrimp, peeled and deveined 1 egg, lightly beaten 2 tablespoons each thai basil, mint, and cilantro INSTRUCTIONS: 1. If using homemade ramen noodles, you'll cook them in boiling water for one minute and then drain and rinse with cool water. Otherwise, cook instant ramen noodles according to package; drain and rinse with cool water. 2. In a small bowl whisk together sesame seed oil, fish sauce and chili garlic sauce. 3. Heat a large skillet over medium-high heat. Add bacon; cook and stir until fat has rendered and bacon is golden brown, 3-5 minutes. Stir in onions; cook and stir 3-5 minutes more, until onions are soft and translucent. Add shrimp; cook and stir until pink throughout.