Spicy Edamame

 

A simple and spicy snack

 

Ingredients:

1 Frozen package of Edamame (in pods)

Salt & Pepper

2 Tbsp Chili Oil

Directions:

  1. Place edamame in a steamer. (May have to do batches depending size of steamer)
  2. Steam for 10 minutes until done.
  3. Salt and Pepper edamame.
  4. Drizzle oil and toss. Serve warm.

 

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Filipino Chicken Inasal

 

 

Filipino Chicken Inasal

A great grilling recipe with citrus highlights! 

Servings: 2-3

Ingredients:

1 roasting chicken, quartered or four bone-in chicken thighs with skin
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
2 tablespoons garlic, minced
4 stalks lemongrass, julienned
1 lemon and 1 lime, juice of, extracted or ½ cup Calamansi juice
2 Tbsp achiote paste or 1/4 cup annatto seeds, soaked in 1/4 cup water
1/4 cup garlic butter, melted

Red pepper flakes

Directions:
1. Combine all ingredients except chicken and mix well. Reserve 1/3 cup marinade.
2. Place chicken and marinade and ziplock bag and marinate overnight.
3. On high grill place chicken skin side down.
4. Preheat oven to 375 degrees.
5. Pour marinade reserve in saucepan heat over medium high until boiling. Reduce for 10-15 minutes.
6. Turn chicken over and grill for another 2-3 minutes. Remove from grill. Remove crispy chicken skin.
7. Place in baking sheet and bake for 20-25 minutes until done.
8. Julienne chicken skin.
9. Once chicken is done, let rest for 10 minutes. Slice on a bias.
10. Plate with chicken pieces, jasmine rice, and skin as edible garnish.
Food-it FORWARD! 🙂

Filipino Chicken Inasal

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Low Carb Pasta Free Lasagna

Low Carb Pasta Free Lasagna Recipe

Servings 6-8

Ingredients:

2 Medium Zucchini

1 Large Eggplant (or two medium)

1lb lean ground beef

24oz Italian tomato sauce or favorite brand spaghetti sauce

15oz Ricotta cheese

2 cups Mozzarella, Parmigiano Reggiano, or Pecorino Romano cheese

2 cloves garlic

Salt and Pepper (to taste)

Slice zucchini and eggplant (length wise) approximately a quarter-inch thick (Use mandolin if available for even slices). Salt and pepper zucchini and eggplant and grill on high for about 2-3 minutes per side. Set aside.

Saute ground beef and add garlic. Cook until browned. Add tomato sauce and simmer for 5-10 minutes.

Preheat oven to 375 degrees.

In a casserole dish, put one layer of zucchini and or eggplant. Ladle sauce over layer and add 1/2 ricotta and 2/3 Italian cheese. Continue to layer saving a little of the cheese to top. Cover and bake for 30 minutes. After 30 minutes add remaining cheeses and broil for about 5 minutes or until browned.

As always, if you like this receipe, FOOD-IT-FORWARD! 🙂