amanimcrae

[amanimcrae]

Steak Dinner

I’m sure everyone knows how to make a good steak dinner. It can go with many things: lobster, shrimp, grilled zucchini, spinach, any style potato, asparagus, wedge side, roasted or steamed broccoli, or roasted brussels sprouts. The list goes on and on and on.

To sauce or not to sauce. That is the question. For this steak cut, rib eye, I like to add sauce. Steak is also good on its own. This is all up to preference. Some people like A1 steak sauce, an herbaceous chimichurri sauce, a smooth aioli, balsamic, or even just barbeque sauce. I like to make a different sauce every time. This time around I chose random sauces left in my fridge (sesame garlic and teriyaki) and added orange zest to it. The orange zest added a nice citrusy flavor to the tangy sauce, but don’t worry, it’s not too strong.

Going to fancy steakhouses can get expensive, but they do turn out delicious. With the perfect marbling, sear, and seasoning any steak could be delicious!

Ingredients

Sirloin steak

Montreal Steak Seasoning

Garlic pepper

Lime

Seasoning salt

Rosemary

1 large onion, half-moons

10 oz sliced mushrooms, washed and dried

Sesame Garlic sauce

Teriyaki sauce

Asparagus

Olive oil

Garlic powder

Lemon squeeze

2 lb of raw cut russet potatoes

1 lb of butter

Pinch of salt

1.5 cup of Chicken broth

How to Make

Season steak and place in a flat pan on medium-high heat that’s already hot. This will allow for a perfect sear. Remove from the heat when all sides are equally charred. Place ½ tbs of butter and some rosemary on each steak, cover the pan with foil, and place in an oven preheated to 375 to cook to your preference.

Boil the potatoes, some with the skin removed, some with skin. Turn off the heat. Drain and add the chicken broth, pinch of salt, and butter. Mash the potatoes into a smooth consistency.

Cut off the hard ends of the asparagus, add olive oil, garlic powder, and lemon. Roast in the oven for 10-15 min in 375-degree heat.

In a pan on medium heat, add the onion and mushrooms, allow them to aerate for 2 mins before adding the sauces. Let the sauce simmer for one minute then turn off the heat.

Serve and Enjoy

And as always,

Stay Hungry!

#fortheloveoffood #yummy #delicious #food #hangry #dinner #hungry #eating diary #recipes #steak #potatoes #asparagus #sauce

[amanimcrae]

Koulourakia

I asked one of my dear friends for the cookie recipe that she brings almost every year to share with the school.  after giving me the recipe she told me a little bit of what this recipe and dish means to her. This is what she said: 

“To me, Kolourakia aren’t just cookies. They’re my eyes staring in awe as my mom expertly folds and twists dough in a manner that could go up against anyone’s yia yia. They're my laughter as my dad grabs a handful of cookies fresh out of the oven to dip into his coffee being reminded of his childhood Lamia. They're my heart feeling warm as if the twist of the cookies are arms giving me a hug.  They're buttery, golden, and remind me of home because… They are Home <3.” 

Food means something to all of us, they bring memories, bring smiles, and sometimes bring warm hugs like Olaf. I hope everyone has a dish that brings them these feelings.

[amanimcrae]

Happy St. Patrick’s Day!!

🍀Celebrating with homemade corned beef and cabbage🍀

#stpatricksday #corned beef #cabbage #yummy #fortheloveoffood #food #delicious #hangry #hungry #eating diary

[amanimcrae]

Did someone say Bruschetta?

#fortheloveoffood #yummy #delicious #food #hangry #hungry #recipes #italian #bruschetta #garlic

[amanimcrae]

Penne alla Vodka with Shrimp and Spinach

Penne alla vodka is my favorite type of Italian dish to not only make because it’s super easy but to eat. I would say I’m a bit of a connoisseur when it comes to this meal. Between trying different restaurant versions, pre-made sauces, and additions to this dish, I have decided the perfect penne alla vodka must have specific things:

1. Enough Creaminess. This is not a dish where you want to skimp out on the heavy cream.

2. Red pepper flakes for spice. You can cater to everyone's spice tolerance, but my family likes to pack in the heat.

3. Veggies! This time around, I added spinach. But if you like mushrooms, bell peppers, or zucchini, add that to the mix. They will not only act as a flavor enhancer but add colors to the rather muted scheme. I imagine how beautiful the dish would look with yellow and green squash, various bell peppers, and a bit of sliced white bottom mushrooms. It’ll almost be a primavera, but with an elevated sauce.

4. Meat is optional. Starting out, I wasn’t particularly fond of adding a protein into it, but I grew to love adding shrimp, spicy Italian sausage, and chicken. Remember to cook all the meats beforehand. Getting a perfect sear on them would add to the flavor packed pasta. I mixed in the shrimp, but if you’re not interested in seafood, you can even grill or panko fry chicken cutlets to add on the side. Whatever you do, make it yours!

5. Grated parmesan is best for the cheese component besides the heavy cream. This is a better option compared to the parmesan found in the shakeable bottle.

6. Parsley for sprinkling on top when serving. Green jazzes up the presentation.

It’s all about finding what works for you and those you are serving. If you want to get fancy one day, you can even have a pasta bar for friends and family to have fun with on special occasions or Sunday Night dinners.

This can be a comfort for anyone who loves pasta or Italian cuisine. It’s a fairly easy recipe, and there is no shame in the game of just buying the vodka sauce instead of making it. I find going to an Italian grocery store has the best sauce. I’ve once mixed alfredo sauce with a pomodoro sauce for an easier alternative. Whatever gets the job done right?

In this recipe, I attempted to mimic my favorite version of this sauce I’ve bought from a market in New Jersey. The acidity of the tomatoes is eased by the creaminess and aromatic herbs. If this is your first time cooking with alcohol, fear not. The taste is not there and safe for kids. The vodka is simmered down. If you’re still skeptical, I read that making a water and lemon solution is a substitute. The best meals are simple and mendable. I hope you all try this recipe out.

Ingredients

14 ounces Uncooked Penne Noodles

½ lb of uncooked, deshelled, and deveined shrimp.

Seasonings for the shrimp: 2 tbsp lemon juice, Old Bay lemon and herb, garlic pepper, and onion powder.

A 28 ounce can of whole plum tomatoes, I used the San Marzano brand. (You can even get fresh ones!)

3 cups Spinach

½ cup of vodka

1 cup of heavy cream

2 tbsp of extra virgin olive oil

Garlic powder (cause more garlic = happiness)

1 teaspoon Fresh or dry Oregano

Crushed red peppers flakes, to taste

10 cloves of garlic finely sliced

One finely chopped medium onion

One pinch of salt

½ cup of chopped basil + 1 whole basil leaf

½ a lbs of fine chopped pancetta (bacon works just fine too!)

How to Make

Squeeze and crush the tomatoes until it becomes an almost homogenous mixture then add the vodka. Let that simmer on medium heat for about 10 minutes. Then add in the heavy cream. Add the herbs to the pot.

In a heated pan, cook the pancetta thoroughly then remove.

Sweat the onions in the same pan as the pancetta was in or use olive oil. Cook until translucent.

Heat the olive oil on a low fire and throw in the garlic for 15 seconds. This short duration will keep the garlic from burning. When they resemble a light brown, remove the garlic and place on a paper towel to remove the excess oil. It will brown a little more while it’s out of the pan. Add both to the sauce.

Add salt, garlic powder, and crushed red pepper to taste.

Season, cook, and add the shrimp.

Set aside.

Add pasta into a pot of boiling water and take it out until it is just undercooked. Drain and add to the sauce.

Add fresh spinach.

Serve with a sprinkle or parsley on top. Enjoy!

Thank you for reading this recipe and I hope you make this one day and even add your own spins to it.

Stay Hungry!

#fortheloveoffood #yummy #delicious #food #hangry #hungry #eating diary #dinner #shrimp #pasta #stayhungry #recipes

[amanimcrae]

Shrimp and Grits but Better!

Growing up, I wasn’t a huge fan of grits in general. They were either too bland or just not what I wanted first thing in the morning. Figuring out the ratio of water to grits to butter was seeming to be impossible and ever changing. Even though I realized over the years is that different types of food isn’t for everyone, I was still interested in making meals I didn’t quite like into something I could enjoy. While I will never enjoy mushrooms or bleu cheese, I have grown to love the spin I put on a plain bowl of shrimp and grits. 

If you want to take things up a notch, I 100% recommend adding cheddar cheese into the cooked grits before eating so you can enjoy another level of flavor and taste. 

Ingredients for the shrimp: 

1 lb of uncooked, deveined shrimp with the tail still on. (You can remove the tails, but I find the tails give the dish a better look)

1 tbs garlic and herb Old Bay seasoning 

Juice from a lemon 

Garlic and onion powder (to taste)

1 Package of Smoked Kielbasa (or your preferred sausage)

One large Bell Pepper

One large onion 

2 tbs of oil 

Ingredients for the grits: 

1 cup of Quaker Grits (not instant)

3 cups of Water 

5 tbs of Butter 

I use a 3:1 ratio for the grits- 3 cups of water for every 1 cup of grits. If you want to add milk then I recommend using only 2 cups of water and 2 cups of milk for extra creaminess. This portion of the recipe can be adjusted to your personal tastes! 

How to Make the Grits

Bring the water to a simmer over medium heat. Add in the grits SLOWLY and whisk until smooth.  **(If you add them in too quickly, there will be lumps that will stubbornly never break down. Patience is a virtue. )

Continuously the grits for about 15 minutes or until cooked to the consistency you prefer. This may mean that you have to add more water (or milk) along the way. 

Mix in the butter and turn off the heat. In a bowl take out a serving of the grits. 

If you want cheese now would be the perfect time to add it in.

How to make the shrimp:

Chop up the kielbasa into half an inch rounds. Prep the shrimp by squeezing lemon on to it and season with the garlic and onion powder and Old Bay. 

In a shallow pan heat up the oil. First cook the kielbasa until browned throughly remove from the pan and then cook the shrimp. Set aside both until later.

Chop the bell peppers into thin strips and cut the onions into half moon pieces. 

In the heated pan add the bell peppers and onions and cook for 2 minutes before adding the shrimp and kielbasa back in. 

Combine the ingredients thoroughly and turn off the fire Serve on top of the grits and enjoy! 

I completely understand if you're not used to or do not favor the taste and the texture of the grits. We've all been there. But like I always say, give it a try and get creative with the flavors you can add to this meal. Some of my favorite things to add to grits include bacon, scallions, and even an egg. As most foods, it can be used as an outlet to experiment with your favorite flavors. I sincerely hope you give this a try and even add your own twists to it. 

Enjoy and 

Stay Hungry!

#fortheloveoffood #yummy #delicious #hangry #food #hungry #recipes #breakfast #eating diary #shrimpandgrits

[amanimcrae]

Part One of the Valentines Day Food Ideas!

Growing up using chocolate melts leaves room for any kid to become creative (and have a sugar rush!!). So for Valentine’s Day I like to indulge anddd still be fancy. What might be the perfect way to incorporate both of these, you may be asking yourself right now? How about a dessert charcuterie board?!!

I have made tons of charcuterie boards in the past of different sizes and types. Who says of these boards only have to include cheese, crackers, and grapes? Why not do a breakfast charcuterie board or a seafood one? These leave room for anyone to become creative while including their favorite food combinations. Imagine a chicken tender charcuterie board. If you can dream it, you can eat it.

For Valentine’s Day, I decided to make a sweet one. This board includes strawberries, Oreos, vanilla wafers, pretzels, and raspberries. These are my personal favorite sweets to have, but trust me anything can be substituted. Given that you’re not allergic, you can add nuts, brownies, popcorn, cookies, or caramel fudge; the options are endless. 

Yes, all of those are amazing on their own, but what makes everything better? Chocolate! For this board I specifically used Ghirardelli white, milk, and dark chocolate meant for melting. I was easily able to pop these into the microwave and mix until it was perfect for dipping. That being said, in the past I have had a melting pot for chocolate melts and that seems to be the most efficient way of melting chocolate than using a microwave. It will ensure that you don’t burn your chocolate. I also really recommend using a slightly more expensive chocolate for a better taste. 

Pro tip #1: When dipping strawberries, make sure they are completely dried off after washing so that the chocolate goes on smoothly and sticks to it. 

Pro tip #2: Skewers are your best friend. In order to avoid dipping your fingers into the chocolate, use toothpicks or skewers to help aid you. 

Pro tip #3: Don’t stress the formation of the charcuterie board. The more creative and unique you get with this the more better it will look in the end. Trust the process. 

Enjoy and

Stay Hungry!!!

#fortheloveoffood #yummy #delicious #hungry #charcuterie #charcuterieboard #indulgent #hangry #food #dessert #strawberry

[amanimcrae]

Another Day. Another Salad.

#fortheloveoffood #yummy #delicious #food #hangry #hungry #eating diary #lunchtime #salad #shrimp

[amanimcrae]

Have you ever made/ eaten curry before?

It’s another staple I have in my family. While I would love to share this recipe, I find a lot of people like different types of curry such as from Thailand or China.

What’s you’re favorite type of curry?

#fortheloveoffood #yummy #delicious #food #hangry #hungry #eating diary #indian curry

[amanimcrae]

Arroz Amarillo con Camarones y Frijoles Negro.

Cuban food is one of my favorite cuisines. Whenever taking trips to Florida to see my grandparents, my family and I always go to La Rosa. It’s a Cubano restaurant that I dream about when far away. That may sound like a bit of an exaggeration, but I mean it.

I find that Cuban flavors mix well with the food staples I find at home. This recipe is a mixture of Cuban and my South American food.

Most people in my family can quickly whip up some arroz amarillo con camarones y frijoles negro quickly. This is a recipe for my readers who love cooking meals under 45 minutes and it only includes very few ingredients.

While I didn’t include this in my recipe for the moment, I highly suggest making maduros or tostones on the side. If you are nervous about making it from scratch, don’t worry! If you go to the frozen section in a supermarket, you can pick from a variety of types of fried plantain, yellow or green. I usually get the Hawaiian tostones (fewer carbs in this one for a larger size!).

If you want to, add different sources of protein on the side instead of shrimp such as roasted chicken or pork.

As always, I hope you try out this recipe. I promise you the flavors will melt on your tongue and your first bite will forever be in your memories.

Ingredients for the arroz amarillo con camarones

5 cups of uncooked rice

4 packets of Goya sazón unique seasoning (con culantro y achiote)

Water

1.5 lbs of raw, unshelled, and deveined shrimp

3 tbs of minced garlic

Garlic powder

Adobo powder

Lemon and herb old bay seasoning

Garlic pepper

*Optional* homemade pepper sauce

1 Bay leaf

4 tbs of unsalted butter

Ingredients for the black beans

13 oz Goya black beans

½ cup of water

2 bay leaves

1 tbs mined garlic

Adopo powder

How to Make:

In a pot, pour in your rice and cover it completely with water. I used a french pot but Add in one tablespoon of minced garlic, the packets of sazón, garlic powder, and adobo powder. Mix until the water is completely orange and cover the pot. Turn on the stove and wait for the rice to be completely cooked. (Shouldn’t take more than 30 minutes.) p.s. This can also be done in a rice cooker!

While the rice is cooking, prep the shrimp. First soak the shrimp in lemon juice and water for ten minutes, drain the water then add your old bay seasoning, adobo powder, and garlic powder.

In a saute pan, melt the butter and add the remaining 2 tbs of butter for the rice. After about 10 seconds, as to not burn the garlic, add in the shrimp but leave back any excess water, if some, in the bowl on the side. This will be utilized later.

Just when the shrimps are 75% cooked add the rice to the pot. Pour the excess water into the pan to add extra flavor to the rice.

If you like a little spice, now would be a great time to add hot pepper sauce to the rice. My family usually blends up habanero peppers and Guyanese wiri wiri pepper with vinegar and lemon juice and put them into containers to add to our meals.

In a saucepan over medium heat, pour in the beans, water, bay leaves, seasonings, and garlic. Let it boil for 10 minutes then turn off the heat.

Serve and enjoy!

I really hope you do try out this recipe. It’s one of my favorites because I can add different things to the recipe, and it goes well with different sides. I encourage you all to get super creative with this recipe all all recipes that you approach.

I also hope you enjoyed a mini asmr cooking moment :)

And as always,

Stay Hungry!

#fortheloveoffood #yummy #delicious #hangry #food #recipes #cubanfood #arroz #camarones #shrimp #sazón #dinner #black beans #south america #timetoeat

[amanimcrae]

I didn’t plan on creating a food blog senior year, but I couldn’t be happier with what I have done and what I hope to do in the future with this hobby.

Any break from work/school allows me to not only have extra time to do the things that I love but it also gives a person time to reflect on things that mean a lot to them.

I grew up in the kitchen and crafting new dishes has become my second nature. Coming from a household that finds joy in sharing food with others allowed me to become someone who has an appreciation for different cuisines and a person who enjoys trying out new foods.

Finding new recipes and being open to new foods is something that could change somebody’s life. Watching videos of people creating their authentic dishes is something that I do in my free time and it brings me joy. I’ll sneak in a few mukbangs (eating shows) along the way too :)

Food isn’t something that we just have to ingest to live. If you're not enjoying your food, sick of takeout, or just want to change it up, cooking a new meal is the cure you never knew you needed. It brings people together for occasions, celebrations, and regular dinners on a Friday night. Meals don’t have to be special for it to be enjoyable. The smell or taste the texture I’ll bring back memories of our childhood or even specific moments that you share with friends and strangers.

Making food at home is important to me in so many ways, and I find there are a lot of benefits and perks that come along with it.

There’s nothing better than creating food for someone and seeing them enjoy it and want more.

Exposure to new cultures.

Expanding your taste buds

You know exactly what is going into your meal.

Room to get creative is provided

Cooking with your friends and family will create more memories, even if the food isn't good.

You could end up finding a new favorite food.

Even if you don’t like it, you can at least say that you have tried.

And if you don't like it, you can always add your own twist to what you have created and make it your own.

I challenge you, my readers, to exit your comfort zone and try out a new recipe. Share your food with loved ones. Add your own twists to the foods you already love. You never know, you could become a chef one day.

Stay hungry!

#fortheloveoffood #yummy #delicious #hangry #hungry #food #eating diary #cuisine

[amanimcrae]

Sugar-free Chocolate Chip Cookies

This is the first sugar free recipe I have ever made and I would call it quite a success. I will not lie, The first time I made these cookies I forgot to actually add the alternative sugar component, but it’s still turned out fine

This recipe will satisfy all your chocolatey goodness and sweet tooth cravings without the guilt. It is keto friendly and definitely something other diabetics would find as a treat.  I was very skeptical when I was making it because I believed that the alternative sugar and lack of other sweet components would alter the taste of these cookies but they turning out perfect. 

Shall we move on the recipe?

Ingredients for 12 Cookies

• 1/2 cup + 2 teaspoons of coconut flour

• 4 teaspoons of baking powder

• 1/2 of your favorite alternative sugar

• 3 large eggs

• 1 teaspoon of vanilla

• Pinch of salt

• 5 tablespoons of melted butter

• 1/2 cup of Hershey sugar free chocolate chips

How to Make

1. Preheat the oven to 350°F. Mix thoroughly together the flour and baking powder.

2. Add to the bowl the eggs, vanilla, melted butter, sugar alternative, and salt. Mix together until homogeneous.

3. Fold in the chocolate chips until evenly distributed throughout the dough.

4. Form the dough into balls.

5. Place the dough balls on a prepared baking sheet leaving 1 inch of space in between.

6. Bake for 10-12 minutes (until golden brown at the sides and bottom).

7. Allow the cookies to cook down for 10 minutes.

8. ENJOY!!

Try out these cookies even if you aren’t on a keto diet or watching your carb intake. New foods=new experiences= happiness.

Stay tuned and stay hungry!!

#fortheloveoffood #yummy #delicious #hangry #hungry #recipes #cookies #ketofriendly #sugarfree #chocolate #chocolate chip cookies #coconut #coconut flour

[amanimcrae]

Did someone say homemade wheat bread?

#fortheloveoffood #homemade #bread #gluten #yummy #hungry #timetoeat #fresh bread

[amanimcrae]

#food #fortheloveoffood #cooking #inspiration

[amanimcrae]

Sausage and Peppers with Plantain and Cassava

“I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.” - Jose Andres Puerta

What meals remind you of home or your family?

When you think of your favorite meal you grew up on what comes to mind?

What memories does it invoke?

Any special smells, sensations, emotions?

My family and many others in South America and the Caribbean have a numerous amount of food staples that we all hold dear to their hearts (and stomachs). This is one of my favorites, perfect for any time of the day. It’s easy, delicious, and satiating. While this is not one of those beloved one pot recipes, I promise, if you give it a try, you will agree that this dish is completely worth it.

Growing up in a Caribbean household allowed me to be open to many different flavors and dishes that others might find unpalatable or weird to try out. I’ve gained an appreciation for not only the food that we make at home, but for those found in different cultures too. This is one of the reasons I’ve started this food blog: finding ways to celebrate food from all around the world in the comfort of one’s home.

While I enjoy a challenging recipe, not all of them have to be that way. The mixture of spicy, sweet, and fresh from this meal will leave all those eating wanting more. Let’s get straight to the recipe!

Ingredients for 4 servings:

4 yellow plantains

1 bag of frozen cassava/yucca

1 spiral or spicy italian sausage

Garlic powder

Black pepper

2 yellow onions

2 medium bell peppers (~switch up the colors~)

5 cloves of garlic

8 eggs

1/2 a cup of butter

How to make:

Fill two pots with cold water, one for the eggs, one for the cassava and plantain. In the smaller pot, place the eggs in carefully and turn the fire to medium-high. In a larger pot place the cassava in over high heat and cover. **Technical: The cassava will take a while to cook, but the best rule of thumb I had learned from my mother is to keep an eye out for when the water starts to boil, and from there, allow the cassava to cook for 30 mins or until it slides off a fork without much trouble.**

Remove the peel from the plantain and cut it into 3 ½ - 4 inch pieces. After the cassava has been boiling for 30 minutes, drop in the plantain and cook for 15 minutes.

In a shallow pan over medium heat, place the sausage in and pour water almost covering it. When the water evaporates, turn off the stove. Remove the sausage and cut into ½ inch pieces. Throw it back into the pan and allow it to brown with the butter for 10 minutes.

Wash the onions, peppers, and garlic. Julienne the onions and peppers then chop up the garlic into thin slices.

Lower the heat to medium low and add the onion and peppers to the pan with sausage in it. Add in your garlic powder and black pepper to taste. When they are slightly softened, add in the garlic and cook for two more minutes before turning off the heat.

Remove your eggs from the pot when cooked to your preference: soft (4-5 minutes) medium (6-8 minutes), hard (10-14 minutes).

Serve and Enjoy with loved ones :)

I really do hope you try out this recipe as well as other foods from South America and around the globe

Also never forget:

Stay Hungry!

#plantain #cassava #yummy #recipes #fortheloveoffood #ForTheLoveOfFood #sausageandpeppers #delicious #healthy #carribbean #south america #breakfast #lunchtime #dinner #food #hangry

[amanimcrae]

✨Can’t go wrong with a Cobb salad✨

Food often inspires people, and let me tell you, this meal definitely did. When my teacher walked in with this salad today at lunch, all I could think about was recreating it when I got home.

Remember making food doesn’t have to be a burden, expensive, or extremely fancy. A salad can be just an satiating.

Stay hungry!!

#cobb salad #yummy #foodphotography #hungry #healthy eating #right in front of my salad

[amanimcrae]

What’s your favorite type of sandwich to make? Mine is this Balsamic Chicken BLT.

After recently getting a toaster oven/air fryer from my aunt, my family and I have used it endlessly for many different recipes and reasons. Whether I’m making some toast, roasted chicken, or in this case, a sandwich, I can count on this appliance to get the job done.

This sandwich was one of the first things my mom and I made in it. It’s a Balsamic Chicken BLT with garlic aioli and grilled onions. It’s a delicious twist on a comforting meal we all had at least once in our lives. While I can enjoy a regular bacon, lettuce, and tomato sandwich, it’s always fun to add new things to comfort foods we all have grown to love as we grew up.

This is an easy 30 minute or less recipe that everyone should try out. I promise you won’t be disappointed.

This sandwich is easy to make and dangerously delicious. If you want the quick and simple recipe, stay tuned for an update coming very soon!

Stay Hungry!

#recipes #food #blt #fortheloveoffood #garlic aioli #bacon #chicken #sandwich #lunchtime #yummy #easyrecipes #foodies