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Salmon with Leeks and Basil

Salmon with Leeks and Basil

Salmon With Leeks

 

Salmon With White Wine Sauce

 

Salmon with Leeks and Basil

 

Here is a nice delicious Salmon dish that is great for dinner all year around, but I really love it

in the summertime.

 

The sauce is light and the leeks are a fantastic companion to the grilled Salmon and fresh

Basil.

 

I used an indoor, tabletop grill for this recipe, but you can grill the Salmon wherever you

wish. It was quite hot outside (I live in Phoenix, AZ), so I opted to stay inside with the air

conditioner :)

 

Let’s get this dish started!

 

Salmon with Leeks and Basil Ingredients

 

Ingredients:

 

  • 1 8oz Portion of Salmon
  • 4 Tbsp Butter
  • 1/3 Cup White Wine (Pinot Grigio is a good choice for seafood)
  • 1 Leek, bottom and light parts only, sliced thin
  • Fresh Basil Leaves (I put them in a measuring cup here to look nice, but you only need about 6 leaves, 3 per person)
  • 4 Garlic Cloves, chopped
  • Salt and Pepper to taste

 

First step is to prep your ingredients and heat your grill. If you’re using a charcoal grill, you’ll

want to get that going first as the coals take time to get going.

 

Preheat a skillet on the stove, set your heat to medium. Once your Leek and Garlic have

been chopped, your Basil Leaves pulled from the stem, and your Butter and Wine measured,

lay your Salmon portions out and season them with salt and pepper.

 

Salmon with Leeks and Basil Pic 1

 

When your grill and skillet are ready, add your Salmon to the grill to begin cooking.

 

Salmon with Leeks and Basil Pic 2

 

Next, add your Butter to the skillet and let it melt and start to bubble, this should only take

about 30 seconds.

 

Salmon with Leeks and Basil Pic 4

 

Add your Leeks and Garlic to the skillet, give them a good stir to coat them with butter, and

let them cook until soft, about 5 minutes.

 

Salmon with Leeks and Basil Pic 5

 

While your Leeks and Garlic are cooking, be sure to check on your Salmon, they’ll be ready to

flip when you can see they have cooked halfway. (Another good indicator is to gently try to

move it. If the fish releases and doesn’t stick, it’s ready to flip.)

 

Salmon with Leeks and Basil Pic 3

 

Once the Leeks and Garlic are soft, add the Wine to the pan, give it a good stir, and let it

cook to reduce.

 

Salmon with Leeks and Basil Pic 6

 

You want to reduce the Wine by half, and you should be left with a nice buttery sauce with

the Leeks and Garlic. This will take about 5 minutes.

 

Salmon with Leeks and Basil Pic 7

 

Again, be sure to check on your Salmon while the Wine is reducing. When it’s finished,

remove it from the grill, and let it rest on a plate for 5 minutes.

 

When the salmon has finished resting, and the Leek and sauce are done, serve the Salmon

on individual plates, add a few Basil Leaves to the top of the Salmon, and cover the it with

the Leeks and sauce. Season with salt and pepper to your liking. Serve up with my Easy Rice

Pilaf, and you’ve got yourself a delicious meal :)  (This serves two but can easily be doubled)

 

Salmon with Leeks and Basil

 

Feel free to share this recipe

 

Please comment below and let me know what you think…

 

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Easy Rice Pilaf Recipe

Easy Rice Pilaf Recipe

How to Make Rice Pilaf

 

Easy Rice Recipe

 

Easy Rice Pilaf Recipe

 

This is an easy Rice Pilaf that goes great with quite a few dishes. Sure, you can just use

Rice-a-Roni, but this tastes better and is better for you too…

 

Homemade, no added MSG or “spices”  :)

 

The best part of this Rice Pilaf is that it is not only delicious, but it is really easy to make!

 

We’re going to keep it in one pot, keep it on the stove, there’s not going to be a transfer to

the oven like I’ve seen with some recipes, just keeping it nice and simple.

 

Without further delay, let’s get this going…

 

Easy Rice Pilaf Recipe Ingredients

 

Ingredients:

 

2 Cups Chicken Broth

1 Cup Long Grain Rice

3 Tbsp Butter

½ Red Onion, chopped fine

2 Stalks of Celery, chopped fine

1 Bay Leaf

1 tsp Garlic Powder

1 tsp Salt

Pepper to taste

 

(My apologies, I left the Garlic Powder and Bay Leaf out of the picture by accident, and I do

not know how to photoshop)  :)

 

First step is to prep your ingredients; chop the Celery and Onion, measure out your broth,

rinse your Rice until the water runs clear, and get your pan heating on the stove.

 

When ready, melt the butter in the pan.

 

Easy Rice Pilaf Recipe Pic 1

 

Once melted and bubbly, add in the Celery and Onion and cook until soft, about 5 minutes.

 

Easy Rice Pilaf Recipe Pic 2

 

Now add in your Rice, Broth, Bay Leaf, Garlic Powder, Salt and Pepper.

 

Easy Rice Pilaf Recipe Pic 5

 

Mix well, and bring your pan to a boil.

 

Once it reaches a boil, leave the pan uncovered, and cook until the liquid starts to skim the

top of the Rice, about 5 minutes. (Unconventional, I know…)

 

Easy Rice Pilaf Recipe Pic 6

 

Once some of the Broth has evaporated and is just skimming the top of the Rice, reduce the

heat to low, cover, and simmer for 15 minutes.

 

Easy Rice Pilaf Recipe Pic 7

 

Once the pan has simmered for 15 minutes (all of the liquid should be absorbed), turn off

your heat, remove the pan from the burner, and let it rest for 5 minutes.

 

Remove the lid, fluff the Rice, give it a taste, and if you need more Salt or Pepper, feel free to

add it to your liking. It’s now ready to serve :)

 

Easy Rice Pilaf Recipe

 

Serve it up with your main dish and enjoy!

 

Feel free to share this recipe.

 

Please comment below and let me know what you think…

 

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Lemon Dill Feta Lentil Salad Recipe

Lemon Dill Feta Lentil Salad Recipe

Lentil Salad Recipe

 

Summer Salad Recipe

 

Lemon Dill Feta Lentil Salad Recipe

 

Here is a nice summertime meal served chilled, a great lunch (or even dinner) on a hot,

summer day.

 

Feta Cheese, Dill and Lemon really give this Lentil Salad some flavor and go perfectly with

the Tomatoes, Onion, English Cucumber and Chicken. I recommend using an English

Cucumber because you don’t need to peel them.

 

The best part about this salad is that it is very easy to make, especially if you use canned

lentils, this can be done in less than 1 hour (that’s including the chill time)!

 

If you want to keep this vegetarian, simply leave the chicken out.

 

Let’s get started shall we? :)

 

Lemon Dill Feta Lentil Salad Recipe Ingredients

 

Ingredients:

 

  • ½ Red Onion, chopped
  • ½ English Cucumber, diced
  • 2 Tomatoes, cored and diced
  • 1lb Grilled Chicken (chilled), diced (about 2 boneless, skinless breasts)
  • 1 Cup Feta Cheese, crumbled
  • 2 (14oz) Cans Lentils,  or approximately 3 Cups Cooked Lentils
  • Salt and Pepper to taste

 

Dressing Ingredients:

 

  • ¼ Cup Olive Oil
  • 1 Lemon, juiced
  • 1 Tbsp Dried Dill, or ¼ Cup Fresh Dill
  • ½ tsp. Garlic Powder
  • ½ Tbsp Dijon Mustard

 

Even though I had to cook my Lentils in this recipe (the grocery store I went to was out of

the canned variety), I’m going to give directions for using Canned Lentils because that’s how

I make this 9 out of 10 times, and it’s easy.

 

With that said, first step is to prep those ingredients…

 

Chop your Red Onion, and add it to a bowl. Then you’ll want to core your tomatoes so you

don’t add too much moisture to this salad.

 

Lemon Dill Feta Lentil Salad Recipe Pic 1

 

Once cored, dice the Tomatoes and the English Cucumber and them to the bowl with the

Onion.

 

Lemon Dill Feta Lentil Salad Recipe Pic 3

 

Now grab a large bowl that can hold everything, and let’s start making the dressing!

 

Add your Olive Oil, Lemon Juice, Dill (fresh is the best if you have it, but dried works well too),

Garlic Powder, and Dijon Mustard to the bowl and whisk it together well.

 

Lemon Dill Feta Lentil Salad Recipe Pic 4

 

Once blended together, add the Canned Lentils, Chicken and Feta Cheese to the bowl.

 

Lemon Dill Feta Lentil Salad Recipe Pic 5

 

Then simply add in your veggies and mix this stuff together very well to spread the flavor

evenly and chill for about 20 to 30 minutes.

 

In no time, you’ll have a nice, refreshing Lentil salad :)

 

Plate it up, Salt and Pepper to taste, grab some lemonade, and enjoy!

 

Lemon Dill Feta Lentil Salad Recipe

 

This makes 4 salads.

 

Feel free to share this great summer recipe.

 

Comment below and let me know what you think…

 

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Justen Bethay

 

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Cajun Seafood Boil Recipe

Cajun Seafood Boil Recipe

Seafood Boil

 

 

Seafood Boil Recipe

 

 

Cajun Seafood Boil Recipe

 

 

There’s nothing like a good old seafood boil, especially when it’s done Cajun style! I made

this particular pot for my wife for Mother’s Day at her request.

 

I’m not sure how authentically Cajun this really is as I do things kind of my own way, but one

thing you want to have on hand is Tony Chachere’s Original Creole Seasoning, it is one of

the things that gives that water some good flavor.

 

Another great thing about this dish is that it is quite easy to make and doesn’t take all day. If

you like, you can use only shrimp and make just a good Shrimp Boil, the choices are yours

:)

 

With that said, let’s get it going…

 

(This makes enough for a feast for two, but you can always add more stuff for others,

particularly the seafood and corn because we did have some sausage and potatoes

leftover.)

 

 

Cajun Seafood Boil Recipe Ingredients

 

 

Ingredients:

 

  • 2 Clusters of Snow Crab, about 1 lb
  • 2 Lobster Tails, 3-4oz (I prefer cold water tails for this recipe)
  • 1 lb Shrimp with shell on
  • 1 lb Smoked Sausage, cut into 4 to 6 pieces
  • 4 Red Potatoes, quartered
  • 2 Corn on the Cob, halved
  • 1 Lemon, quartered
  • ¼ Bunch of fresh Parsley
  • 4 Bay Leaves
  • 2 Tbsp Tony Chachere’s Creole Seasoning
  • 1 tsp. Garlic Powder
  • ¼ tsp Black Pepper
  • ¼ tsp Salt

 

First thing you want to do is to get your ingredients prepped. Cut up those potatoes, corn,

sausage, lemon, and measure out those spices. Once you have everything ready, add the

Tony Chachere’s, Garlic Powder, Black Pepper, Salt and Bay Leaves to your pot.

 

 

Cajun Seafood Boil Recipe Pic 1

 

 

Next, add in those quartered potatoes and your parsley.

 

 

Cajun Seafood Boil Recipe Pic 2

 

 

Fill your pot with water about ¾ of the way to leave room for the other ingredients you’ll be

adding later. Turn your heat to high to get this pot boiling!

 

 

Cajun Seafood Boil Recipe Pic 3

 

 

Here’s another trick that you may have never heard of before, but this flavors your water

really well: squeeze the lemon juice right into the pot and drop the wedge right into the

water. This will give it a really nice lemon flavor, I do this anytime I boil seafood.

 

 

Cajun Seafood Boil Recipe Pic 4

 

 

Then I add in the Sausage to let it cook in there for a little while and add some flavor.

 

 

Cajun Seafood Boil Recipe Pic 5

 

 

Finish bringing the pot to a boil, cover and lower your heat to medium low to keep a good

simmer. Simmer the potatoes for 20 minutes.

 

 

Once 20 minutes have passed at a good simmer, remove the lid and fish out the Parsley and

lemon wedges and discard.

 

 

Add in your Shrimp, Lobster tails, Snow Crab, and Corn and cover.

 

 

Cajun Seafood Boil Recipe Pic 6

 

 

You’ll want to cook this for about 5 minutes.

 

 

Once finished, turn off the heat, remove your pot and place it on the table (with hot pads

under it of course!) and get ready to serve :)

 

 

Cajun Seafood Boil Recipe

 

 

Take out the Crab and Lobster first to prevent them from getting overdone and place on

plates. Dig out the rest of the stuff and enjoy!

 

 

Feel free to share this recipe.

 

 

Please leave a comment below and let me know what you think…

 

 

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Justen Bethay

 

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Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Kung Pao Chicken

 

Best Kung Pao Chicken Recipe

 

Kung Pao Chicken Recipe Pic

 

Kung Pao Chicken is one of my favorite Chinese food dishes. I love the flavors and spice of

the sauce, and the nice and crunchy peanuts that are scattered here and there along the

vegetables.

 

Not all Kung Pao Chicken recipes are alike though. Most restaurants serve Kung Pao chicken

with too much gloopy sauce, in my opinion, and what I most model this recipe after is my

favorite Kung Pao Chicken dish from a restaurant called Good China here in Glendale.

 

The recipe I’m about to share with you has taken me many tries to perfect. It has a nice

sauce, but not too much, and I show you a way to get uniform spice without running into

hidden Thai chiles (or tongue-mines as I like to call them).

 

On another note, the ingredients I mention below can be found at an Asian market and most

big grocery stores. Don’t feel bad about picking them up, they last for awhile and have more

than one use :)

 

Whip out your cutting board, knife, pan and spatula, and let’s get going!

 

Kung Pao Chicken Recipe Ingredients

 

Ingredients:

 

  • 4 Chicken Thighs (boneless, skinless), cut into small, bite-sized pieces

 

Marinade:

 

  • 2 tsp Soy Sauce
  • 2 tsp Rice Wine
  • 1 tsp Sesame Oil
  • 1 ½ tsp Cornstarch

 

Sauce:

 

  • 3 Tbsp Dark Soy Sauce
  • 1 ½ Tbsp Rice Wine (do not mix with other ingredients)
  • 1 ½ tsp Sugar
  • 2 tsp Cornstarch

 

Other Ingredients:

 

  • ½ Cup Peas
  • ½ Cup Carrots, sliced thin
  • ½ Cup Celery, diced
  • 1 Onion, diced
  • 1 Bell Pepper, diced
  • 2 Cloves of Garlic, chopped
  • ¼ Cup Dry Roasted Peanuts
  • ¼ tsp Crushed Red Pepper (or 1 packet from your favorite pizza place)
  • Peanut Oil for cooking

 

Quick note before we begin: I leave the Rice Wine separate from the rest of the sauce

because it goes in and picks up the flavors from the pan. The rest of the sauce goes in after

because it thickens very fast.

 

Let’s start by prepping our ingredients…

 

Slice up your Chicken Thighs into small, bite-sized pieces and set them aside. Mix up your

marinade by placing the marinade ingredients (Soy Sauce, Rice Wine, Sesame Oil and

Cornstarch) in a liquid measuring cup, and mix together well. (Make sure your Soy Sauce and

Rice Wine are cold so that the cornstarch blends easily).

 

Kung Pao Chicken Recipe Pic 1

 

Place the chicken and the marinade in a ziploc bag, seal as airtight as possible, and place in

the fridge to marinate for at least 30 minutes.

 

Kung Pao Chicken Recipe Pic 2

 

While your chicken in marinating, you have some time to prep the rest of your ingredients.

Slice the Carrots on the diagonal to produce thin slices and set aside separately, these cook

first.

 

Kung Pao Chicken Recipe Pic 3

 

Next, chop up your Onion, Bell Pepper and Celery and place in a large bowl (this will be used

to mix together everything at the end of this recipe), then add the Peas, mix well, and set

aside.

 

Kung Pao Chicken Recipe Pic 4

 

Now is a good time to start heating your pan on medium heat with 1 Tbsp of Peanut Oil.

While the oil is heating, chop your Garlic and set aside.

 

Kung Pao Chicken Recipe Pic 5

 

Add your Carrots to the pan and saute for 4 minutes.

 

Kung Pao Chicken Recipe Pic 6

 

Once the 4 minutes has passed, add in the rest of the veggies, mix well, and cook for an

additional 4 minutes. The vegetables will be just soft but not overcooked and mushy.

 

Kung Pao Chicken Recipe Pic 7

 

When the vegetables have finished, remove them from the pan and place them back in the

large bowl and set aside.

 

Kung Pao Chicken Recipe Pic 8

 

With the pan still hot, there should be some oil left in the pan. If not, add a little more Peanut

Oil and bring up to temp. You’ll want the pan on medium-high heat to get a nice hot pan for

the Chicken. Once it’s ready, add the Chicken…

 

Kung Pao Chicken Recipe Pic 9

 

While the Chicken is cooking, mix together your ingredients for the sauce, leaving the Rice

Wine on the side. Remember to add the cornstarch to the cold Dark Soy Sauce and mix well

(it will be lumpy if the liquid isn’t cold).

 

Kung Pao Chicken Recipe Pic 10

 

You’ll need to cook the Chicken for about 10 minutes, just until it is cooked throughout. Once

done, remove it from the pan and place in a separate, smaller bowl than the veggies.

 

Kung Pao Chicken Recipe Pic 11

 

Now that the chicken is cooked, lower your heat back down to medium and add in the

crushed Red Pepper and the Peanuts. The liquid from the Chicken will most likely still be in

the pan and like in the picture below (this is good, it is flavor)…

 

Kung Pao Chicken Recipe Pic 12

 

Cook the Peanuts and Red Pepper until the Peanuts become golden colored, about 2 to 3

minutes.

 

Kung Pao Chicken Recipe Pic 13

 

Now here’s where things get going quick and why I have you prepare the sauce ahead of

time…

 

Add the Garlic to the pan, and heat until just fragrant, about 10 seconds.

 

Kung Pao Chicken Recipe Pic 14

 

When the Garlic is fragrant, add the Rice Wine and deglaze the pan giving it a quick mix,

about 5 to 10 seconds.

 

Add the Sauce and then immediately add the Chicken and mix well, the Sauce will thicken

almost immediately.

 

Kung Pao Chicken Recipe Pic 15

 

Let it heat through again, only about 2 minutes, and then remove the pan from the heat and

add the Chicken and Sauce into the large bowl with the veggies and mix well.

 

Kung Pao Chicken Recipe Pic 16

 

Your Kung Pao Chicken is now ready :)

 

Serve it up with some steamed or fried rice, get your napkins and silverware, and dig in!

 

Kung Pao Chicken Recipe Pic

 

Enjoy :)  This serves 2 to 4.

 

Be sure to share this recipe with your fellow Chinese food lovers.

 

Comment below and let me know what you think…

 

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Justen Bethay

 

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Chinese Fried Rice Recipe

Chinese Fried Rice Recipe

Fried Rice Recipe

 

Chinese Fried Rice

 

Chinese Fried Rice Recipe

 

Chinese Style Fried Rice is my favorite fried rice. This recipe that I’m going to share with you

today brings me back to my childhood.

 

One of my best friends growing up was Chinese and his parents owned a Chinese

restaurant. While I we never went to the restaurant, his mother made some awesome food

at home.

 

My absolute favorite was her “Chow Rice” which was fried rice with Chinese Sausage and

vegetables. I get my influence for this recipe from that chow rice I used to eat as a child.

 

To be quite honest, mine is not as good as her chow rice, that was the best fried rice I have

ever had to this day. However, this recipe is quite delicious and better than a lot of

restaurants out there in my opinion.

 

The trick to good fried rice is to use day old cooked rice, and if you don’t have that, you can

dry your rice out a little by placing it in the freezer for about 20 to 30 minutes. It keeps the

rice from being too sticky :)

 

If you’re ready to make some delicious Chinese Fried Rice, lets get started!

 

Chinese Fried Rice Recipe Ingredients

 

Ingredients:

 

1 Cup Long Grain Rice (day-old rice from the fridge is best)

½ lb. Chinese Sausage (you can use pork if it isn’t available to you)

2 Eggs, scrambled

1 Tbsp Ginger, minced

1 Tbsp Garlic, minced

½ Cup Peas

½ Cup Carrots, small dice

½ Cup Celery, small dice

6 Green Onion bottoms, small dice

2-3 Tbsp Peanut Oil

1 tsp Sesame Oil

1 Tbsp Soy Sauce

 

First thing you want to do is prep those ingredients. Dice up your Celery and Onions and add

them into a bowl with the peas. Dice up the carrots and leave separate, those cook first. Put

1 Tbsp Peanut Oil in the pan, and heat it over medium heat.

 

Chinese Fried Rice Recipe Pic 1

 

Next, dice up the Chinese Sausage (or your pork) and make them roughly about the same

size as your Carrots and Celery. (This is also a good time to beat your eggs and have them

ready to cook.)

 

Chinese Fried Rice Recipe Pic 2

 

When your pan is hot, add the Carrots and saute them for about 4 minutes by themselves.

 

Chinese Fried Rice Recipe Pic 3

 

Now add in the bowl with your Peas, Celery and Onions, mix well, and saute for 5 more

minutes, or until the vegetables are soft but not overcooked and mushy. Take them out of

the pan, leaving the oil behind, and place them back in bowl.

 

Chinese Fried Rice Recipe Pic 4

 

Chinese Fried Rice Recipe Pic 5

 

It’s now time to cook up those beaten eggs. Pour the beaten eggs into the pan and cook

until the egg is mostly cooked throughout.

 

Chinese Fried Rice Recipe Pic 6

 

When you’ve reached that point, you can start chopping the egg up with your spatula and

mixing it to finish cooking it all the way. You’ll then add the chopped up scrambled egg to

your bowl to hang out with the veggies.

 

Chinese Fried Rice Recipe Pic 7

 

You will probably not have much oil left in the pan at this time, but that’s ok if you’re using

the Chinese Sausage. It has enough fat content that you don’t need to add oil. Simply drop

the sausage into the hot pan and start cooking. (If using pork, you may need to add a little

more oil)

 

Chinese Fried Rice Recipe Pic 8

 

You want to cook the sausage until it is slightly crispy on the outside, about 10 minutes.

When finished, add the sausage into the bowl with your other cooked ingredients and leave

the oil in the pan.

 

Chinese Fried Rice Recipe Pic 9

 

Add your second tablespoon of Peanut Oil to the pan, and once it’s hot (won’t take long),

add in the minced Garlic and Ginger. Cook this for only 10 seconds and remove the pan from

the heat.

 

Chinese Fried Rice Recipe Pic 10

 

We’re only infusing the oil with the flavors, we don’t want to run into Ginger pieces while

we’re eating, not too tasty. Also, the reason we’re removing the pan from the heat after 10

seconds is because the bits will continue to cook while you’re fishing them out and discarding

them.

 

Once all the Ginger and Garlic have been removed, return the pan of infused oil back on the

stove, add the Sesame Oil, and heat until the oil is hot again.

 

Chinese Fried Rice Recipe Pic 11

 

When ready, add the rice and let it fry, stirring occasionally at first, but more frequently as it

fries to prevent sticking.

 

Chinese Fried Rice Recipe Pic 12

 

When the rice is about fried (8 to 10 minutes), add in the Soy Sauce and mix together well.

 

Chinese Fried Rice Recipe Pic 13

 

When heated back up to temp, add in your bowl of deliciousness that’s been waiting on the

sideline :)

 

Chinese Fried Rice Recipe Pic 14

 

Mix together well and get all of the ingredients heated through, about 2 minutes.

 

Chinese Fried Rice Recipe Pic 15

 

When finished, remove from heat, and serve it up immediately! This can work as a side dish,

or as a complete meal.

 

Chinese Fried Rice Recipe

 

This serves 2 to 4, depending on how hungry you all are. You can eat as is, it’s flavored

nicely, or add in some Sriracha if you’d like some heat, or more soy sauce if it isn’t salty

enough for you. Enjoy! :)

 

Feel free to share this recipe…

 

Please comment below and let me know what you think!

 

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Vietnamese Beef Pho Recipe

Vietnamese Beef Pho Recipe

Vietnamese Pho

 

Vietnamese Pho Recipe

 

Vietnamese Beef Pho Recipe

 

Vietnamese Beef Pho is a nice meal in a bowl: rich broth over meat, onions, noodles and

other veggies and herbs. Many of the add-ins are done right at the table so you can

customize your own bowl.

 

If you’ve never had Vietnamese food before, this is the place to start. When I got my wife to

try Vietnamese food for the first time, I took her to a place called Little Saigon here in

Glendale.

 

I made sure to order the Pho because that is where it’s at! After her first bite she fell in love

with Pho. We both love how fresh and clean the ingredients and broth are, and the

wholesome quality of it.

 

If you don’t have a good Vietnamese restaurant nearby, you’re in luck! I’m going to show

you how to make some delicious Vietnamese Beef Pho at home. Le’s dive in shall we :)

 

Vietnamese Beef Pho Recipe Ingredients

 

Ingredients:

 

  • 5-6 lbs Beef Bones (Knuckles and Marrow Bones)
  • 4 Inch chunk of fresh Ginger Root
  • 4 Pieces of Rock Lump Sugar (they’re like a rock candy)
  • 3 Onions, 2 Halved, 1 Sliced very thin
  • 1 Cinnamon Stick
  • 8 Whole Cloves
  • ½ Tbsp Cardamom Seeds
  • ½ Tbsp Coriander Seeds
  • 5 Whole Star Anise
  • 1 ½ lbs Beef (Chuck, Brisket or another tougher cut are good choices)
  • 1 ½ lbs Beef, sliced very thin, (I get pre-sliced eye of round at my local Asian Market, some people use steak cuts for this)
  • Rice Noodles, cooked

 

Garnishes:

 

  • Green Onion tops, sliced thin
  • Fresh Cilantro Leaves
  • Fresh Basil Leaves
  • Bean Sprouts
  • Jalapeno Pepper, sliced thin into rings
  • Lime wedges

 

This sounds extensive, I know, but this broth takes time and some ingredients to make it the

right way. See this one to the end, and you’ll be very happy you did when you’re taking your

first bite :)

 

Start by prepping your ingredients. You want to cut 2 Onions in half, leaving the skins on and

place that on a baking sheet with the Ginger. Preheat your oven and set it to 450 degrees.

 

Vietnamese Beef Pho Recipe Pic 1

 

While the oven preheats, slice up your remaining Onion, the Green Onion tops, and Jalapeno.

Set these aside in the refrigerator with the Bean Sprouts, Cilantro and Basil Leaves. (Leave

the sliced Onion separate, that’s not a garnish).

 

Your oven should be ready now, so pop the tray with the halved Onion (skin side up) and

Ginger in the oven and get them roasting for 35 minutes. Get out some cheesecloth or

something similar to keep the spices in while they cook so they’re easy to remove.

 

Put the Cloves, Coriander Seeds, Cardamom Seeds and Star Anise in the cheesecloth to form

a Spice Pack, tie it off, and set aside.

 

Vietnamese Beef Pho Recipe Pic 2

 

When the Onion and Ginger have about 10 minutes roasting time left, fill large pot with the

Beef Bones and enough water to cover them. We’re going to parboil them to remove

impurities. Bring the pot to a boil and let it boil for about 3 to 5 minutes.

 

Vietnamese Beef Pho Recipe Pic 3

 

Remove the pot from the heat and remove the water and bones from the pan. I put them

right into the sink so I can give them a quick cleaning before they go back into the pot. Also,

clean out your pot real quick because you want to remove all of the impurities that you can.

 

After 35 minutes is up for the Onion and Ginger, remove them from the oven and set aside

for a few minutes to let them cool while you’re finishing up with the bones.

 

Vietnamese Beef Pho Recipe Pic 4

 

When you’ve removed the excess scum from the bones, place them back into the pot with

the roasted Onion, Ginger, Cinnamon stick and Spice Pack.

 

Vietnamese Beef Pho Recipe Pic 5

 

Now it’s time to add 16 cups of water (1 gallon) to the pot. As you can see in the picture

below, my pot gets pretty full!

 

Vietnamese Beef Pho Recipe Pic 6

 

I now turn the heat to high and cover to achieve a boil as fast as possible. Once it starts

boiling, it’s a 4 hour cook time, mostly inactive since you already prepped most of your

ingredients :)

 

Vietnamese Beef Pho Recipe Pic 7

 

Once it boils, reduce heat to maintain a simmer, but don’t boil it rapidly and have it spill over

the sides. As it’s simmering, check on it periodically to remove any scum that forms. Keep the

pot covered while simmering (the lid is removed to show you the scum I’m about to remove).

 

Vietnamese Beef Pho Recipe Pic 8

 

After the broth has been simmering for 2 hours, add in your tough cut of meat and let that

simmer in there for the remaining 2 hours.

 

If you haven’t already, take your more tender cut of beef and slice it very thin. I also like to

cook up my Rice Noodles to get that out of the way. The amount of noodles is up to you, but

generally the bowl of soup should be ¼ to 1/3 noodles.

 

When the 4 hours have passed and you’ve been enjoying the wonderful smell this broth is

making for long enough now, it’s time to remove the meat and set aside. Then remove the

bones and discard those, they’re not very nice on a strainer.

 

Strain the broth into a very large bowl that can hold about 1 gallon of broth. You’re going to

remove everything and just leave the wonderful broth behind. Put the broth back in to the

pot and keep it at a simmer while you make up your bowls.

 

Cut up your cooked meat and divide among the bowls. In each bowl you’ll place some of the

cooked Meat, some of the raw, thinly sliced Meat, your thinly sliced Onion, some Noodles and

some of the Green Onion tops. Make sure everything is room temperature to allow the broth

to cook the meat instantly.

 

Vietnamese Beef Pho Recipe Pic 9

 

Prepare your garnish bowls (1 per two people is great) with the Bean Sprouts, Cilantro,

Basil, Lime and Jalapeno.

 

Vietnamese Beef Pho Recipe Pic 10

 

Pour the simmering broth into each bowl, watching the thin sliced meat cook almost instantly.

This is done this way to keep it tender and flavorful, keep it from over cooking. (If you’re not

comfortable doing this, simply cook the meat before hand)

 

Vietnamese Beef Pho Recipe Pic 12

 

Add the garnishes you’d like to your bowl, it’s up to you! This is great with Sriracha Sauce

and Hoisin Sauce to dip your meat and noodles in as you pull them out to eat them.

 

Vietnamese Beef Pho Recipe

 

If you follow these directions, you’ll come out with a super good Vietnamese Beef Pho just

like the restaurants. Enjoy! :)

 

(This serves 6 to 8 people and you may have some broth left over that you can make some

quick Pho out of soon)

 

Please share this recipe and spread the goodness of Pho :)

 

Leave a comment below and let me know what you think…

 

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Justen Bethay

 

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Southern Biscuits and Gravy Recipe

Southern Biscuits and Gravy Recipe

Southern Sausage Gravy Recipe

 

How to Make Southern Biscuits and Gravy

 

Southern Biscuits and Gravy Recipe

 

This is a good ‘ole Southern favorite, some Biscuits with Sausage Gravy! This isn’t your

everyday breakfast, but it is some good stuff every now and then. This is soul food for me

:)

 

If you’re counting calories, you may not want to skip this because I don’t suggest going the

low fat route, it won’t taste right.

 

If you’re looking for a good breakfast for your cheat day or Sunday breakfast, break out the

skillet and let’s get this one going!

 

Southern Biscuits and Gravy Recipe Ingredients

 

Ingredients:

 

  • 1 lb. Pork Breakfast Sausage with Sage (I use Jimmy Dean)
  • 4 Tbsp Butter (half of a stick)
  • 2 ¾ to 3 Cups of Milk
  • 4 Tbsp Flour
  • Salt and Pepper to taste
  • 1 tsp Fresh Parsley, minced (optional)
  • Biscuits of your choice
  • (if you can’t find sausage with sage, add 1 tsp Sage to the Sausage)

 

This is an easy recipe, and not much to prep. Measure out your Flour, Butter, and Milk and

get that oven preheated to the correct temperature for your biscuits (I’m sorry, I don’t have

a recipe for that yet).

 

Get that skillet heated up on medium heat, and when that pan is hot, add the sausage to

the pan and brown it, leaving the oil in the pan. There’s no need to drain it for this recipe

:)

 

Southern Biscuits and Gravy Recipe Pic 1

 

Southern Biscuits and Gravy Recipe Pic 3

 

While the Sausage is browning, it’s time to mix your Milk and Pepper in a bowl or large

measuring cup so you have it ready to go when you need it.

 

Southern Biscuits and Gravy Recipe Pic 2

 

When the Sausage has finished browning, break it up into small pieces (you can do this while

it cooks as well), and add the Butter into the skillet. Remember, don’t drain the fat! (This is a

good time to put your biscuits in the oven too.)

 

Southern Biscuits and Gravy Recipe Pic 4

 

Once the Butter has melted in with the Sausage, powder that meat up with the Flour. Add

the Flour right in and mix it all together well.

 

Southern Biscuits and Gravy Recipe Pic 5

 

Pour in your Milk and Pepper mixture, and mix well.

 

Southern Biscuits and Gravy Recipe Pic 6

 

Bring to a the start of a boil, and reduce the heat to low to medium low and simmer lightly,

stirring often, for about 10 minutes, or until it thickens up a little. (It will thicken a lot once it

cools a bit). Salt to taste and it’s ready to serve!

 

Southern Biscuits and Gravy Recipe Pic 7

 

Pull those biscuits out of the oven, split them, and pour some of the liquid deliciousness

(that’s the Sausage Gravy) over those Biscuits :)

 

Southern Biscuits and Gravy Recipe

 

Get out a fork and some napkins, dig in, and enjoy!

 

Sharing is caring, so be sure to share this recipe  :)

 

Please comment below and let me know what you think…

 

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Salsa Verde Recipe

Salsa Verde Recipe

Green Salsa Recipe

 

Salsa Verde No Tomatillos Recipe

 

Salsa Verde Recipe

 

If you’re a salsa lover, you’re bound to love this one! This is a great green salsa (or salsa

verde) that is made WITHOUT tomatillos.

 

Sounds like heresy right?

 

I sometimes like to go against the grain, especially when it comes to this salsa. I’m not a big

fan of tomatillos, I find they make the salsa too sour. After a lot of tweeking, I came up with

this. It’s quite similar to the green salsa at a restaurant called Ajo Al’s here in Phoenix.

 

This can be a very spicy salsa, but I’ll show you how to tone it down and get some control

over it if you want it a little more mild. If all you eat is Pace Picante sauce though, this one

may still be too spicy for you, proceed with caution :)

 

Let’s get started…

 

Salsa Verde Recipe Ingredients

 

Ingredients:

 

  • 1 Cup of Water
  • 4 Jalapeno Peppers, left intact, or deveined and seeds removed
  • 1 Habanero Pepper, deveined and seeds removed
  • 1 Bunch of Green Onions, tops and bottoms separated
  • ¼ Bunch (or about 1 Cup tightly packed) Fresh Cilantro
  • ½ of a Lime, juiced
  • 6 Cloves of Garlic
  • Salt to taste (don’t be shy)

 

Start by prepping your ingredients, wash those veggies and set aside. You’re now going to

want to make the decision on how spicy you want this. I devein and remove the seeds from

the Habanero and 3 out of 4 of the Jalapenos.

 

Removing the veins and seeds of the peppers take away a lot of their heat. Doing it like I

mentioned above makes a nice medium salsa, but if you want it hotter, by all means, leave

the Jalapenos intact, and if you’re really brave, the Habanero too, although I don’t

recommend that 😉

 

Salsa Verde Recipe Pic 1

 

You’re going to be doing a light roast on the Jalapenos, white parts of the Green Onion, and

the Garlic. Simply preheat your oven to 350 degrees, pace foil on a baking sheet, give it a

light spray with Pam or vegetable oil to prevent sticking.

 

Place the Jalapenos face down, add the Onions, and the Garlic (I cut mine in half to get a

good roast without really over cooking everything), and bake for about 10 minutes, or until

the peppers are soft.

 

Salsa Verde Recipe Pic 2

 

They should look similar to this when they are finished. Soft but not burnt…

 

Salsa Verde Recipe Pic 3

 

Get out your blender and start packing in the ingredients. Everything goes into the blender

except the salt. You’ll use that later.

 

Salsa Verde Recipe Pic 4

 

Blend until it’s smooth or your desired consistency, place in a container with a lid, and

refrigerate for at least 30 minutes. You want to give it a chance to cool down and let

the flavors blend.

 

Now it’s time to really bring out the flavor, and like most salsas, that’s done with salt. Give it

a taste and then salt it to your desire. I suggest at least using 1 tsp. I probably end up using

about 2 tsp, not sure though because this is something I don’t measure, it’s done by taste

alone.

 

Now for the best step of all, serve it up and enjoy it with chips as a nice appetizer or snack.

If you have people over, they’re sure to love this :)

 

Salsa Verde Recipe

 

Feel free to share this recipe with fellow salsa lovers!

 

Please comment below and let me know what you think…

 

Salsa Verde Recipe

Justen Bethay

 

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Homemade Chicken Broth Recipe

Homemade Chicken Broth Recipe

Chicken Broth Recipe

 

How to Make Chicken Broth

 

Homemade Chicken Broth Recipe

 

There’s nothing like a good old fashioned chicken noodle soup to bring comfort while your

sick, or warmth when it’s cold. The best soups are made from starting off with an excellent

homemade broth!

 

Homemade broth is pure, clean and delicious without the use of msg.

 

Not only can this Homemade Chicken Broth be used for soups, but you can use it for many

other recipes like rice, I love making my rice with chicken broth instead of water.

 

Homemade broth is not only delicious, it is inexpensive and easy to make too! One thing I

will suggest you have is a meat cleaver to make cutting up the chicken very easy. I bought

mine at Target and it works well :)

 

Homemade Chicken Broth Recipe Ingredients

 

Ingredients:

 

  • 9 Cups of Water
  • 1 Whole Chicken
  • 1 Onion, quartered
  • 6 Cloves of Garlic, halved
  • 2 Stalks Celery, quartered
  • 2 Carrots, quartered
  • 3 Bay Leaves
  • ¼ Cup Fresh Parsley or 1 Tbsp Dried Parsley
  • Salt and Pepper to taste

 

Begin by prepping your veggies, garlic, and spices, and set aside. This makes it easy so you

can just add everything in when it’s time.

 

Your next step is to cut up and separate the chicken. In this recipe, I was making a baby

version of chicken soup for my 9 month old son, so I left the thighs on to cook. Normally, I

would remove the breasts and the thighs when I’m just making the broth. The choice is

yours!

 

So basically you’re going to remove the breasts, take off the wings and legs, and cut the

cavity into 4 pieces, exposing more of the marrow. If removing the thighs beforehand, then

cut the leg sections into two pieces as well.

 

Homemade Chicken Broth Recipe Pic 1

 

Arrange the chicken into a large pot and pack together well. We’re using a specific quantity

of water, so  you’ll want to use your available space well.

 

Homemade Chicken Broth Recipe Pic 2

 

Once the chicken is in the pot, add your veggies and spices with the exception of the salt

and pepper, you use those to season when you are finished. Arrange them nicely as well to

save space and make sure everything gets covered in water.

 

Homemade Chicken Broth Recipe Pic 3

 

Now it’s time to add the water, and there is no need to stir yet. (On a side note, I used dried

Parsley because that was the one item I forgot to buy at the grocery store! I suggest using

fresh Parsley, but if you don’t have it, the dried version works well too.)

 

Homemade Chicken Broth Recipe Pic 4

 

Bring the pot to a low boil, give the veggies a little stir, and cover and simmer. If you’re

leaving any meat on that you want to use in your recipe, be sure to remove it after 1 hour.

You want to simmer the broth for 3 hours to get the most flavor.

 

Homemade Chicken Broth Recipe Pic 5

 

Once it’s finished simmering, pour the broth through a fine strainer into another pot to

remove the solid stuff like the bones, veggies and spices and also any scum that

accumulated. You should be left with a nice looking broth that you can use instantly for a

soup, or save it for when you need it.

 

Homemade Chicken Broth Recipe Pic 6

 

I like to store my broth in Mason jars, but you can store them in whatever containers work

best for you. This recipe yields about 9 cups of Chicken Broth. If you’re interested in making it

low fat, you can remove the fat after refrigerating it, it will all settle at the top.

 

Homemade Chicken Broth Recipe

 

I hope you enjoy this and make some tasty dishes with this simple yet amazing homemade

chicken broth :)

 

Feel free to spread the love and share this recipe.

 

Please comment below and let me know what you think…

 

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Justen Bethay

 

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