~Shrimp Fried Rice~

I thought of making my own version of Fried Rice that doesn't have too much stuff in it. My kids  freak out if they see too many veggies , so I made one to cater their tastes. It was a big hit and they instantly loved it.

~Shrimp Fried Rice~

Ingredients:
3 tablespoons soy sauce
1 tablespoons sesame oil
1/2 teaspoon ginger powder
1/2 teaspoon black pepper
4 tablespoons butter
1 pound medium shrimp, peeled and deveined
1 clove garlic, minced
1/2 teasppon onion powder
1/4 up carrots diced
1/2 cup frozen peas
3 cups cooked rice ( left over rice)
2 eggs

　
Instructions:
1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder, black pepper and onion powder; set aside.
2. Heat the butter in a large skillet or wok over medium high heat. Add the garlic and cook until a little brown, then add the shrimp, stirring occasionally, until pink or cook about 2-3 minutes;
3. Stir in carrots, and peas, cook and stirring constantly, until vegetables are tender,
4. Add the rice in, and the soy sauce mixture. Blend it well, until heated through, about 2 minutes.
5. Push the rice mixture to one side of the pan/wok.
6. Cook the eggs in the empthy side of the pan/wok , stirring occasionally, when the egg is cooked, stir in with the rice mixture until well blended.

Serve immediately.

~Merry Christmas~

From our Home to Yours - - Merry Christmas♥♥♥

~Hello December~

Hello December - I can't wait for the blessings you bring :-)

~Sweet Potato Souffle~

~Sweet Potato Soufflé~

Ingredients: Soufflé:

3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes

1/2 cup granulated sugar

3 eggs, beaten

1/2 cup milk

8 tablespoons unsalted butter, about 1 stick, melted

1 tablespoon vanilla extract

1/2 teaspoon salt

Toppings:

1/2 cup packed light brown sugar

4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature

1/2 cup self-rising cake flour

1 cup chopped pecans

1 bag mini Marshmallow

1 tsp. cinnamon

Directions:

Souffle:  Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

Recipe Inspired by PaulaDeen

~Binagoongang Baboy (Spicy Pork Shrimp Paste)

~Spicy Pork Shrimp Paste (Spicy Binagoongang Baboy)~

Ingredients: 
2 lbs. Pork 
Ginger 
Onion
½ cup Shallots minced or Onion
Olive oil
1 Tbsp. Garlic (minced)
½ cup Tomatoes (minced)
3 Tbsp. Vinegar 
Black pepper
2 Tbsp. Sugar
Bay leaf
1 Banana pepper (sliced)
Hot pepper flakes
Shrimp Paste Spicy
Shrimp Paste Original
Magic sarap (optional)

Direction:
1. Boil the pork with ginger, and onion for one hour or until pork is tender. Drain, and set aside the broth. 
2. Add Olive oil in a pan and saute garlic, tomatoes, and onions. After the tomatoes are cooked , add the pork and put the banana pepper. 
3. Add the vinegar. Cover and let it simmer for 3-5 minutes.
4. Add black pepper, sugar and bay leaf. Stir and mix all the ingredient together. 
5. Finally, add the half jar of Spicy Shrimp paste and half jar of Regular Shrimp Paste.
6.Enjoy Eating.

Recipe Inspired by KrisAquino