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Pad Mee

Pad Mee

Pad Mee is a famous Thai dish, a stir-fried rice vermicelli.

Ingredients:
– 300g angel hair rice noodles
– 2 cup bean sprouts
– 1 cup green onion
– 4 tbsp sweet dark soy sauce
– 3 tbsp seasoning sauce
– 3 tbsp light soy sauce
– 1 tbsp sugar
– 1/4 cup oil

Instructions:
1. Soak the noodle in a hot water for 15 minutes, drain and put in a large bowl.
2. Combine 3 sauces together. Stir well.
3. Pour the sauce mixture into a large bowl. Mix well and let sit for 15-20 minutes.
4. Heat up the oil in a large skillet.
5. Add the noodles. Stir occasionally.
6. Add the sugar.
7. Add bean sprouts and chopped green onions.
8. Serve warm.

Banush

Banush

Banush is a Western Ukrainian dish, made of corn grits, fried pork fat and cheese, and is traditionally cooked over the fire.

Ingredients:
– 1 cup corn grits
– 3 cups cream
– 200g bacon or salo (pork fat)
– 300g bryndza (sheep milk cheese)
– Salt and black pepper, to taste

Cooking Instructions:
1. Fry bacon over medium heat, pouring off liquid fat.
2. Bring cream to a boil and then slowly add the corn grits, stirring continually.
3. Reduce the heat to minimum, stir actively with wooden spoon, until the butter appears on top.
4. Put the hot banush in deep bowl or clay pot, garnish with grated bryndza and bacon.

Chicken Pozole

Chicken Pozole

Pozole is a traditional Mexican soup or stew, which is made from hominy and meat.

Ingredients:
– 4 cups chicken broth
– 3 chicken breasts
– 2 poblano peppers
– 1 white onion
– 2 cloves garlic
– 1 tbsp cumin
– 1 tbsp oregano
– 2 tsp chili powder
– Salt and black pepper, to taste
– 2 cans hominy
– Radishes, for garnish
– Green cabbage, for garnish
– Cilantro, for garnish

Cooking Instructions:
1. Place chicken broth, chicken breasts, chopped peppers and onions, minced garlic, cumin, oregano, chili powder, salt and pepper into the slow cooker.
2. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
3. Take chicken out of slow cooker and shred with two forks.
4. Return shredded chicken breasts to the slow cooker along with the hominy and cook for another 30 minutes.
5. Garnish with thinly sliced radish, sliced green cabbage and fresh cilantro.

Spicy Chicken Taquitos

Spicy Chicken Taquitos

Taquito, also known as tacos dorados or flauta, is a Mexican dish, which topically consists of small rolled-up tortillas with beef, chicken or cheese fillings.

Ingredients:
– 3 chicken breasts
– 250g cream cheese
– 1 chipotle in adobo sauce
– 1 tsp cumin
– 1 tsp chili powder
– Salt and black pepper, to taste
– 12 small corn tortillas
– 1 1/2 cup shredded cheddar
– 1 1/2 cup shredded Pepper Jack
– Pico de Gallo, for serving
– Crumbled queso fresco, for serving
– 1 large avocado
– 1/2 cup sour cream
– 1/4 cup packed cilantro leaves
– 1 clove garlic
– Juice of lime

Cooking Instructions:
1. Preheat oven to 425° and grease a large baking sheet with cooking spray.
2. Combine shredded cooked chicken breasts, cream cheese, chipotle and sauce, cumin, and chili powder.
3. Season with salt and pepper.
4. Microwave tortillas for 30 seconds, or until warm.
5. Spread about 1/4 cup of filling on one end of tortilla, then add cheddar and pepper jack next to filling.
6. Roll up tightly and place seam side down on a baking sheet.
7. Repeat with a remaining filling and cheese.
8. Bake until crispy and golden, 15 to 20 minutes.
9. Meanwhile, make an avocado cream sauce. Blend together avocado, sour cream, cilantro, garlic, and lime juice in a food processor. Season with salt and pepper.
10. Serve with avocado cream sauce, Pico de Gallo, and queso fresco.