Chinese Noodles!

WOW, I can't believe it's been over 2 months since we've updated the blog with some of our delicious meals!!  It seems sometimes when we try something new or photo-document the process, the end result just doesn't turn out as planned.....so here's to new beginnings! Cheers :)

We absolutely love getting noodles from one of the local Chinese restaurants but it starts to get pricey after a while and we wanted to try making our own.  This was a first attempt and it turned out fairly well. I'm sure there will be some tweaks to the process the next time we make them, like possibly getting a WOK!

First, add some corn oil, sesame oil and soy sauce to a frying pan and heat it up.

Add some steak and fry it up. You could also use chicken or shrimp if you like.

Add your favorite veggies.  We used carrots, onion, anise and parsley. We also added some chili and a can of ChunKing vegetables (we didn't use the seasoning, just the can of veggies).

Boil the noodles, we used what I call angel hair rice noodles. You can find these in the international foods section of the grocery store.

Add the noodles to the frying pan with your steak and veggies, fry up the noodles a little bit and mix it all up. Add some green onion for garnish and Voila!

Tonight's Menu

Right now, hubby is out in the kitchen cooking up some pork tenderloin in a spicy lemon marinade and herb roasted potatoes! Can't wait, mmm.  Will update soon with step-by-step instructions and pictures.

Mmm....Taquitoes

Taquitoes were a huge success!  Considering this was the first time we recreated these lovelies, we (and a couple friends) were very pleased with the results.  Here is the final product:

Taquitoes served with Guacamole and Sour Cream

 

We had some chicken left over from when the Chicken and Rice soup was made.  You can use whatever chicken you like (I wouldn't suggest a BBQ'd one though).  Grate some mozzarella and cheddar cheeses and mix with the chicken.  Sprinkle some salt and pepper.

 

 Take some of the mix and place it on top of a soft flour or corn tortilla.  We used 10" flour tortillas but we could've used smaller ones. 

 

Roll them up fairly evenly:

 

 

Using a high sided frying pan, coat the bottom of the pan in approx 1/4inch of cooking oil.  Heat to medium-high.

 

Drop two at a time into the pan with the flap turned down. Press the wrap into the oil and hold a few seconds til the shell crisps up and will hold its shape.  Rotate and brown evenly.  Continue until all your taquitoes are cooked.  Place on a layer of paper towel to drain excess oil.  (Only do 2 at a time or the oil will cool too fast and you'll end up with soggy wraps that open and make a mess! If need be, you can use a toothpick to hold them shut.)

 

You can choose to either serve them whole or cut them in half.  Garnish with your favorite veggies and Mexican condiments.  We used: guacamole, salsa, sour cream, lettuce, tomato and green pepper.  (And a little extra cheese ;) )

These smelled amazing and tasted delicious!!  Have you ever tried taquitoes before? Tell me about it in the comments.

Taquitoes (Sp?)

A couple of years back, a good friend of ours in Halifax introduced us to taquitoes.  They were delicious and were a huge hit.  We always intended to try them out for ourselves but they were always placed on the back burner, so to speak.  So on the menu tonight: Taquitoes!!  Pictures and "instructions" to follow. Stay tuned.

Chicken & Rice Soup

Hey all! Melissa (the wife) here! I'm here to share one of our new favourites with you: Chicken and Rice soup. So simple, I'm thinking that I may actually be able to make this on my own :)

First you need to cook the chicken.

We added carrots, celery, onion and garlic.  Sage, rosemary, thyme, salt and peppercorns were added to the broth for flavour.  Boil the chicken for approx 2hrs.

Once the chicken is cooked, take it out of the broth and remove the meat from the bones. (We saved the breast meat to make Taquitos tonight!)  Return the chicken meat to the broth and simmer for 1hr.    After the soup has been simmering for 40minutes, go ahead and add some rice.  We added about 2 cups. (remember, the rice will plump up to about double what you added)

Serve and Enjoy!

This soup fed us both for supper and there are 3 bowls left over to freeze for lunches.

Let us know what you think in the comments! Share with your friends.