Tex-Mex Meatballs - Food Easy Recipe

These meatballs make a killer sub. Throw them on a hero roll with extra sauce and melt some cheddar on top.

Ingredients: 

1 1/2 lb. ground beef

2 c. shredded Mexican cheese blend, divided

1/2 c. panko bread crumbs

2 tbsp. freshly chopped parsley, plus more for garnish

2 cloves garlic, minced

1 jalapeño, finely chopped

1 large egg

1 tsp. ground cumin

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

1/2 large onion, chopped

1 (15-oz.) can crushed tomatoes

2 tbsp. chopped chipotle chiles in adobo sauce

Procedure: 

1. In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs. 

2. In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. 

3. Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes. 

4. Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. 

5. Garnish with parsley before serving.

Bacon & Spinach Stuffed Chicken - Food Easy Recipe

Hasselback your chicken by cutting shallow slits into your chicken breasts (don't cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing! It's untraditional, but all the best meals are. 

Ingredients: 

4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

4 oz. cream cheese, softened 

1/2 c. frozen spinach, defrosted and drained

1/3 c. chopped canned artichoke hearts

1 c. shredded mozzarella, divided 

Pinch crushed red pepper flakes

4 strips bacon, cut into 4 strips

2 tbsp. extra-virgin olive oil 

Procedure: 

1. Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 

2. In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 

3. Bake until chicken is cooked through and bacon is crispy, 35 minutes.

Slow-Cooker Chicken Pozole - Food Easy Recipe

If you're looking for something more classic, check out our Best-Ever Pozole. It's the red variety, and it includes a puree of several chilis, giving a complex smokiness to the final dish. If you've got the time, you can even use Makinze's recipe for the chili puree and add it to this recipe!

Ingredients: 

4 c. low-sodium chicken broth

3 boneless skinless chicken breasts

2 poblano peppers, chopped 

1 white onion, chopped

2 cloves garlic, minced

1 tbsp. cumin

1 tbsp. oregano

2 tsp. chili powder

2 tsp. kosher salt

Freshly ground black pepper

2 (15-oz) cans hominy, drained and rinsed  

Thinly sliced radishes, for garnish

Sliced green cabbage, for garnish

Fresh cilantro, for garnish

Procedure: 

1. Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.

2. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.

3. Serve soup into bowls and garnish with radish, cabbage and cilantro.

Chopped Italian Salad Pizza - Food Easy Recipe

It’s time to ditch your sad lunch salad. This chopped Italian salad pizza is a far better way to eat your greens. Plus, thanks to store-bought dough, the thin and crispy-crusted beauty is as easy to toss together as your go-to bowl of kale.

Ingredients: 

⅓ cup extra-virgin olive oil, divided

1 pound pizza dough

¼ cup red wine vinegar

1 tablespoon Dijon mustard

Pinch dried oregano

Kosher salt and freshly ground black pepper

1 cup ricotta cheese

1 head Bibb lettuce

1 cup microgreens

½ small red onion, thinly sliced into rings

½ cup pepperoncini

1 cup drained bite-size fresh mozzarella balls

Procedure:

1. Preheat the oven to 450°F. Grease a baking sheet with 2 tablespoons olive oil.

2. Gently stretch the pizza dough out over the baking sheet, then use your fingers to stipple the dough further. Brush the surface with another 1 tablespoon olive oil, and let rise in a warm place for 15 to 20 minutes.

3. In a small bowl, whisk together the vinegar, mustard and oregano. Gradually whisk in the olive oil; season with salt and pepper. Set aside.

4. Spread the ricotta in an even layer on top of the dough. Season with salt and pepper.

5. Transfer to the oven and bake until the pizza dough in golden brown, 18 to 20 minutes.

6. When the pizza is done, let it cool for 10 to 15 minutes.

7. In a large bowl, toss together the lettuce, microgreens and salad dressing. Transfer to the pizza, and garnish with an even layer of red onion, pepperoncini and mozzarella balls. Serve immediately.

One-Pot Tomato Basil Pasta - Food Easy Recipe

The best part? Once you’ve mastered this version, you can customize the recipe to your heart’s content.

Ingredients: 

4 cups vegetable broth

1 pound spaghetti

2 cups halved cherry tomatoes

1 small yellow onion, thinly sliced

2 garlic cloves, minced

5 fresh basil leaves

½ teaspoon crushed red-pepper flakes

Kosher salt and freshly ground black pepper

¼ cup freshly grated Parmesan cheese, for serving

Procedure: 

1. In a large Dutch oven or soup pot with a tight-fitting lid, combine the vegetable broth, spaghetti, tomatoes, onion, garlic, basil and crushed red-pepper flakes. Bring the mixture to a boil over medium-high heat, then cover and reduce the heat to medium.

2. Cook, stirring frequently, until all the liquid has been absorbed and the pasta is fully cooked, 13 to 15 minutes. Season with salt and pepper.

3. Serve topped with Parmesan cheese.

Chicken and Snap Pea Stir-Fry - Food Easy Recipe

So you really, really don’t feel like cooking. (We’ve been there.) But if you have five ingredients, a few pantry staples and 20 minutes, you can make chicken and snap pea stir-fry. It’s easy, tasty and way healthier than that greasy takeout you were about to order.

Ingredients: 

2 tablespoons vegetable oil

1 bunch scallions, thinly sliced

2 garlic cloves, minced

1 red bell pepper, thinly sliced

2½ cups snap peas

1¼ cups boneless skinless chicken breast, thinly sliced

Salt and freshly ground black pepper

3 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

2 teaspoons Sriracha (optional)

2 tablespoons sesame seeds, plus more for finishing

3 tablespoons chopped fresh cilantro, plus more for finishing

Procedure: 

1. In a large sauté pan, heat the oil over medium heat. Add the scallions and garlic, and sauté until fragrant, about 1 minute. Add the bell pepper and snap peas, and sauté until just tender, 2 to 3 minutes.

2. Add the chicken and cook until it is golden and fully cooked and the vegetables are tender, 4 to 5 minutes.

3. Add the soy sauce, rice vinegar, Sriracha (if using) and sesame seeds; toss well to combine. Allow the mixture to simmer for 1 to 2 minutes.

4. Stir in the cilantro, then garnish with a sprinkle of extra cilantro and sesame seeds. Serve immediately.

Paleo Egg Roll - Food Easy Recipe

What’s an egg roll in a bowl? It’s the saucy, savory interior of your favorite Chinese takeout finger food, minus the outer shell. While this recipe calls for ground pork, you could substitute ground turkey or chicken without issue. And to make the bowls gluten-free, use tamari instead of soy sauce.

Ingredients: 

1½ tablespoons sesame oil

3 carrots, peeled and shredded

¼ head red cabbage, shredded

¼ head green cabbage, shredded

1 bunch scallions, sliced on the bias

2 garlic cloves, minced

1 tablespoon minced ginger

1 pound ground pork

2 tablespoons soy sauce or tamari

1½ tablespoons unseasoned rice vinegar

1 tablespoon sriracha

Sesame seeds, cilantro leaves and thinly sliced red chiles, for serving

Procedure: 

1. In a medium skillet, heat the oil over medium heat. Add the carrots, red and green cabbage, and cook until tender, about 3 minutes.

2. Add the scallions, garlic and ginger and cook until fragrant, about 1 minute. Add the pork and sauté until fully cooked and no longer pink, 6 to 7 minutes.

3. Season the mixture with the soy sauce, rice vinegar and sriracha. Serve topped with sesame seeds, cilantro and red chiles.

Shrimp with Cauliflower “Grits” and Arugula - Food Easy Recipe

We’ve officially found a new way to cook with our favorite veggie of all time, cauliflower. Presenting shrimp with cauliflower “grits” with arugula. With this healthy swap, you can lose the carbs but keep the flavor. Bonus: It’s ready in 30 minutes.

Ingredients: 

SPICY SHRIMP: 

1 pound peeled and deveined shrimp

1 tablespoon paprika

2 teaspoons garlic powder

½ teaspoon cayenne pepper

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

CAULIFLOWER GRITS: 

1 tablespoon unsalted butter

4 cups riced cauliflower

1 cup whole milk

½ cup crumbled goat cheese

Salt and freshly ground black pepper

GARLIC ARUGULA: 

1 tablespoon extra-virgin olive oil

3 garlic cloves, thinly sliced

4 cups baby arugula

Salt and freshly ground black pepper

Procedure: 

1. MAKE THE SPICY SHRIMP: Place the shrimp in a large zip-top plastic bag. In a small bowl, stir the paprika with the garlic powder and cayenne to combine. Pour the mixture into the bag with the shrimp and toss well until they are coated with the spices. Refrigerate while you make the grits.

2. MAKE THE CAULIFLOWER “GRITS”: In a medium pot, melt the butter over medium heat. Add the cauliflower rice and cook until it releases some of its moisture, 2 to 3 minutes.

3. Stir in half of the milk and bring to a simmer. Continue to simmer, stirring occasionally, until the cauliflower absorbs some of the milk, 6 to 8 minutes.

4. Add the remaining milk and simmer until the mixture is thick and creamy, 10 minutes more. Stir in the goat cheese and season with salt and pepper. Keep warm.

5. MAKE THE GARLIC ARUGULA: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the arugula and sauté until wilted, 3 to 4 minutes. Season with salt and pepper, remove from the skillet and set aside.

6. In the same skillet, heat the olive oil over medium heat. Add the shrimp and sauté until fully cooked, 4 to 5 minutes. Season with salt and pepper.

7. To serve, divide the grits among four plates and top each with a quarter of the arugula and a quarter of the shrimp. Serve immediately.

Pasta Limone - Food Easy Recipe

Looking for proof that dinner doesn’t have to require a trip to the store or an overflowing pantry? Look no further. This one-pot, 15-minute pasta limone is like dinner in your back pocket: You likely have most of the ingredients in your kitchen already, and it comes together in practically no time . Best of all, it’s completely hands-off, because all you do is throw all the ingredients into a pot and boil them.

Ingredients: 

12 ounces spaghetti, linguine or bucatini

2 leeks, thinly sliced

2 garlic cloves, thinly sliced

Zest and juice of 1 lemon, plus more lemon zest for serving

3 sprigs basil, plus more for serving

1 teaspoon kosher salt

¾ teaspoon freshly ground black pepper, plus more for serving

1 cup grated Parmesan cheese

Procedure: 

1. Combine the pasta, 4½ cups water, leeks, garlic, lemon zest, basil, salt and pepper in a large skillet with 2-inch sides.

2. Bring the water to a boil and cook, stirring occasionally, until the water is nearly gone and the pasta is fully cooked, 8 to 10 minutes.

3. Add the lemon juice and Parmesan, and toss to combine. Season with salt and pepper to taste. Garnish with basil leaves and lemon zest.

Mezze Plate with Toasted Za’atar Pita Bread - Food Easy Recipe

Yep, we officially give you permission to eat a giant plate of snacks for dinner. Meet the 15-minute mezze plate with toasted za’atar pita bread. It’s a medley of tasty hors d’oeuvres, creamy spreads and irresistible herbed pitas. The best part? It requires practically zero cooking.

Ingredients:

 

4 whole-wheat pita rounds

4 tablespoons extra-virgin olive oil

4 teaspoons za’atar

1 cup Greek yogurt

Kosher salt and freshly ground black pepper

1 cup hummus

1 cup marinated artichoke hearts

1 cup sliced roasted red peppers

2 cups assorted olives

2 cups cherry tomatoes

4 ounces salami

Procedure: 

1. Heat a large skillet over medium-high heat. Brush both sides of each pita with olive oil and season with the za’atar.

2. Working in batches, add the pita to the skillet and toast until golden brown, about 2 minutes per side. Slice each pita into quarters.

3. Season the Greek yogurt with salt and pepper.

4. To assemble, divide the pitas, Greek yogurt, hummus, artichoke hearts, roasted red peppers, olives, tomatoes and salami among four plates.

Honey-Lime Chicken and Veggies in Foil - Food Easy Recipe

Dinner doesn’t seem so hard when there’s no cleanup involved. Each portion of this honey-lime chicken and veggies cooks inside a little foil packet that you place directly on the grill. Once everything’s cooked, just throw away the foil.

Ingredients: 

3 tablespoons unsalted butter, melted

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 tablespoon minced ginger

2 tablespoons honey

Zest of 1 lime

Four 6-ounce chicken breasts

1 teaspoon cumin

½ teaspoon smoked paprika

1 bunch asparagus

Kosher salt and freshly ground black pepper

2 ears corn, halved

2 tablespoons chopped fresh cilantro

¼ cup thinly sliced green onion

Procedure: 

1. In a small bowl, stir together the butter, olive oil, garlic, ginger, honey and lime zest.

2. Using 12-inch sheets of foil, build four packets. Place a chicken breast in the center of each. Season it with cumin and paprika. Divide the asparagus among the packets. Brush the chicken and asparagus with the honey-ginger sauce and season with salt and pepper. Fold the foil over the food inside and crimp several times to seal.

3. Preheat a grill or grill pan over medium-high heat. Grill the packets until the chicken is cooked through, 10 to 12 minutes.

4. About 5 minutes before the chicken is finished, add the corn to the grill and cook until it’s browned on all sides, about 5 minutes.

5. Garnish the chicken with cilantro and green onion before serving.

Mini Chicken Shawarma - Food Easy Recipe

Chicken, we love you, but sometimes you fall into a rut. These mini chicken shawarma sandwiches are the perfect way to invigorate our relationship. Typically cooked on a rotisserie and shaved off in thin slices, our take on this classic Middle Eastern dish is much simpler to make at home. Thanks to a quick marinade and a creamy herb sauce, these two-bite pita pockets are delightfully zesty and flavorful. And the best part? They’re small, so you can eat as many as you like. 

Ingredients: 

1 pound chicken tenders

¼ cup extra-virgin olive oil

Zest and juice of 1 lemon

2 teaspoons garlic powder

1 teaspoon ground cumin

¾ teaspoon ground coriander

½ teaspoon smoked paprika

1 teaspoon freshly ground black pepper

Sauce: 

1¼ cups Greek yogurt

1 tablespoon lemon juice

1 garlic clove, grated

¼ cup chopped fresh parsley

2 tablespoons chopped fresh dill

Kosher salt and freshly ground black pepper

½ red onion, thinly sliced

4 leaves romaine lettuce, shredded

½ English cucumber, thinly sliced

2 tomatoes, chopped

16 mini pita breads

Procedure: 

1. MAKE THE CHICKEN: Place the chicken in a large resealable plastic bag. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic powder, cumin, coriander, paprika and pepper to combine. Pour the marinade into the bag, seal and toss the chicken well to coat. Let the chicken marinate for 30 minutes to 1 hour. 

2. MAKE THE SAUCE: While the chicken marinates, stir together the Greek yogurt, lemon juice and garlic in a medium bowl. Stir in the parsley and dill; season with salt and pepper. Cover and refrigerate.

3. Heat a large skillet over medium heat. Remove the chicken from the marinade, letting the excess drip off, and cook until it’s well browned on both sides and fully cooked, about 4 minutes per side. Chop it into bite-size strips.

4. To assemble, divide the chicken, onion, lettuce, cucumber and tomato evenly among the pitas.

Beef Salpicao - Food Easy Recipe

Ingredients:

2 pounds ribeye steak, cut into 1-inch cubes

salt and pepper to taste

¼ cup Worchestershire sauce

¼ cup soy sauce

1 teaspoon sugar

¼ teaspoon red chili pepper flakes

2 tablespoons butter

1 tablespoon olive oil

1 head garlic, peeled and minced

Cooking Instructions:

1. In a bowl, combine beef and salt and pepper to taste. Marinate for about 10 minutes.

2. In a small bowl, combine Worcestershire sauce, soy sauce, brown sugar and red chili pepper flakes. Whisk together until sugar is dissolved. Set aside.

3. In a wide, thick-bottomed pan over medium heat, add butter and oil. When butter begins to melt, add garlic. Cook, stirring regularly, for about 1 minute or until garlic lightly browns.

4. Increase heat to high, stirring garlic continously to prevent from burning. Make sure pan is very hot. Add beef and spread across pan. Allow to sear for about 1 to 2 minutes and then turn to sear on other side.

5. Add Worcestershire-soy sauce mixture and continue to cook, stirring regularly, for about 3 to 5 minutes. Serve hot.

Famous Rodic’s-Style Beef Tapa - Food Easy Recipe

Ingredients:

500 g beef sirloin tapa cut, slice into 1 cm strips against the grain

1/4 cup brown sugar

1/4 cup soy sauce

1/2 tsp garlic powder

1/4 tsp pepper

1 tsp oil

2-4 cups water

garlic rice, to serve

sunny side up egg, to serve

tomato wedges, to serve

Cooking Instructions:

1. Boil together beef, sugar, garlic powder, pepper, oil and water.

2. Boil until beef is tender and easily pulls apart.

3. Once tender, drain from liquid and flake/ shred the meat. Leave the liquid in the same pan.

4. After shredding meat, put back in liquid and continue cooking until all the liquid has evaporated.

5. Turn off fire and set aside.

6. Put rice on plate, top with shredded beef.

7. Serve with fried egg and tomato wedge on the side.

Pinoy Shawarma Rice - Food Easy Recipe

Ingredients for the Shawarma Rice:

Beef tapa, chopped (recipe below)

Oil for cooking tapa

Cucumber salad (recipe below)

Garlic yogurt sauce (recipe below)

Ingredients for the Cucumber Salad:

1 pc cucumber, seeded, havled & sliced thinly

4 pcs tomato, seeded, sliced

Ingredients for the Garlic Yogurt Sauce:

1 small tub yogurt (125ml)

1/4 tsp garlic powder

1/4 tsp minced fresh garlic

1/8 tsp salt

Ingredients for the Shawarma Rice:

2 cups long grain rice (Jasmine or basmati)

2 cups water

1/4 cup margarine

1/2 tsp kasubha

Ingredients for the Beef Tapa:

500 g beef sirloin, tapa cut

1/4 cup soy sauce

2 tbsp brown sugar

1 tsp garlic powder

1/2 tsp black pepper

Bird’s eye chili, optional

Procedure:

1. Toss cucumber salad ingredients together in a bowl, serve on the side of shawarma rice.

2. Mix together all ingredients for garlic yogurt sauce. Keep mixed sauce in the chiller until ready to use.

3. Rinse rice, put in a rice cooker together with water, margarine and kasubha. Cook rice as you would. Once cooked, fluff rice to distribute color. Set aside and keep warm.

4. In a bowl, marinate beef in soy sauce, brown sugar, garlic powder and black pepper for 20 minutes or overnight.

5. Pan fry marinated tapa in oil until browned. Chop into pieces.

6. To assemble, put rice on plate, cucumber salad on the side. Top minced tapa over rice.

7. Drizzle garlic yogurt sauce all over the beef & rice. Serve with more garlic sauce on the side. Enjoy.

Easy Callos - Food Easy Recipe

Ingredients:

2 lbs. beef tripe

4 pcs. Chinese sausages, sliced diagonally

1 (16 oz.) can pork and beans

6 to 8 pcs. small bell peppers (green and red), sliced

1 medium yellow onion, diced

1 tbsp. green onions, chopped

1 (8 oz.) can tomato sauce

1 cup beef broth

½ tsp. garlic powder

3 tbsps. cooking oil

1 tsp. whole peppercorn

salt to taste

Cooking Procedures:

1. Cook the beef tripe in a pressure cooker for 50 minutes or until tender. Set aside.

2. In a cooking pot, heat oil then sauté the onion. Add the whole peppercorn and cook until the onion get soft.

3. Add the cooked beef tripe. Sauté for 2 to 3 minutes.

4. Put-in the Chinese sausages. Stir and cook for 2 minutes.

5. Pour-in the tomato sauce and the beef broth then stir. Let boil then cover and simmer for 30 minutes.

6. Add the pork and beans then stir. Cook for 5 minutes.

7. Put-in the bell peppers. Cook for 4 to 6 minutes.

8. Add the garlic powder and salt to taste. Stir.

9. Transfer to a serving bowl. Top with chopped green onions.

10. Serve and enjoy your callos!

Steak With Stout Beer Mushroom Sauce - Food Easy Recipe

INGREDIENTS:

For The Steak:

1 tbs unsalted butter

4, 6 oz Steaks

Salt and pepper for seasoning

For the Mushroom Sauce:

3 tbs butter

1/4 cup shallots, chopped

4 cloves of garlic, minced

4 cups Crimini mushrooms, sliced

2 tbs olive oil (if necessary)

12 ounces Stout Beer

1/2 tsp salt

1 tsp sugar

1 tbs balsamic vinegar

 

INSTRUCTIONS:

1. Preheat oven to 350.

2. In a pan over medium heat, melt 3 tbs butter. Add the shallots and cook until transparent, about 3 minutes. Add the garlic and stir. Add the mushrooms and cook until the mushrooms are soft and dark brown, about 5 minutes. Add the olive oil if the pan starts to get dry. If you add the beer before the mushrooms are cooked through, they will absorb too much of the beer flavor.

3. Reduce heat to medium and add the beer and allow to cook until reduce by more than half, about 10 minutes. Stir occasionally. You can cook the steaks while the sauce is reducing (see below).

4. Once the sauce has reduced, add the remaining ingredients and stir to combine.

5. Pat the steaks dry with a paper towel, and season all sides generously with salt. Sprinkle liberally with pepper.

6. In a sperate pan, heat 1 tbs butter until melted and the pan is very hot but not smoking. Add the steaks and cook on each side until a brown seared crust has formed, about 2 minutes per side. Don’t crowd the pan or the the cooking temperature will fall below what the steaks need for a good sear. Cook in two batches if necessary. Move steaks to a sheet pan or baking dish.

7. Cook in the oven for 5-7 minutes, or until desired level of doneness. Allow to rest for at least 5 minutes.

Spicy Pepper Steak - Food Easy Recipe

Fans of quick and easy will love this asian-inspired stir-fry dish. Beef, bell pepper and rice get a dip in a spicy sauce and a sprinkle of toasted sesame seeds.

INGREDIENTS:

Marinade:

¼ cups soy sauce

2 tablespoons brown sugar

4 cloves garlic, minced

2 tablespoons rice vinegar

1 tablespoon Sriracha sauce (more if desired)

3 tablespoons coconut oil

4 tablespoons canola oil

1 medium red onion, thinly sliced

1 lb thinly sliced fajita beef

Vegetables:

1 red pepper, chopped

1 yellow pepper, chopped

1 zucchini, halved and sliced

1 tablespoon cornstarch

¼ cup chopped cilantro

INSTRUCTIONS:

1. In a bowl combine all marinade ingredients, whisk together until well combined. Combine beef and marinade in a resealable bag. Mix together until beef is evenly coated with marinade. Refrigerate for 30 minutes or overnight.

2. Heat a large skillet over medium-high heat. Add beef with marinade and vegetables to skillet, sauté for 10 minutes or until beef begins to brown. In a small cup combine cornstarch and ¼ cup of water, whisk together until smooth. Add to beef, bring to a simmer until the sauce begins to thicken. Toss with cilantro.

3. Serve beef with white rice or rice noodles.

Monsoon Scrambled Eggs With Beef, Oats And Tomatoes - Food Easy Recipe

Being trapped in my apartment because of the monsoon flood have required me to be more creative with my food and what supplies I have left.  Today, I'm gonna share with you guys my scrambled eggs recipe that I have named after the flood which brought havoc to Metro Manila.

INGREDIENTS:

For the Ground Beef Adobo:

1/4 kilo Ground beef

Oil for sautéing

5 cloves garlic, minced

1/8 cup chopped kinchay

Soy sauce, salt, and pepper to taste

For the Scrambled Eggs:

3 medium sized eggs

1 pack Maggi Magic Sarap (or salt if not available)

1/2 cup quick cooking oats

1/2 cup prepared Ground Beef Adobo (or as much as you want)

3 or 4 medium-sized tomatoes, diced

2 regular cheesedog (optional — but this will add some kick to your scrambled eggs, so go ahead with it)

INSTRUCTIONS:

For the Ground Beef Adobo:

• Cook ground beef in water, simmer until tender. Drain excess water. Set aside.
• Saute garlic in oil then add the boiled ground beef. Season with salt and pepper, add soy sauce for extra flavor and darker color. Cook until golden brown.
• Garnish with the chopped kinchay.
• Drain excess oil then set aside.

1. Ground pork will also do, but ground beef is preferred. Tasteful in every bite. I regularly prepare a kilo of ground beef and just keep it in my fridge. Comes in handy when I’m cooking pasta, sautéing veggies, or just making scrambled eggs. But for this recipe, 1/4 kilo is more than enough. You can keep the excess.

2. Use as many as you want. I just enjoy the smell of garlic when being fried so I use a lot. And my mom says it lowers cholesterol level or something.

3.  I use RAM quick cooking oats, it has more fiber and protein content than the other brands I’ve checked. Cheaper too.

Mongolian Beef - Food Easy Recipe

Mongolian Beef is a recipe that I’ve been cooking for clients for many years for a number of reasons. One, people love anything that tastes like Chinese takeout. Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting and three you get to enjoy it over a mountain of steamed rice, which if you are anything like me is your happy place. 

INGREDIENTS:

1 ½ pounds Flank Steak

¼ cups cornstarch

2 tablespoons Olive Oil

½ teaspoons mince Garlic, Cloves

¾ cups Soy Sauce

¾ cups Water

¾ cups Brown Sugar

1 cup grated Carrots

green onions, for garnish

 

INSTRUCTIONS:

1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.

2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.