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postwhitesociety:

grizmosley:

greedyshit:

postwhitesociety:

They killin tho!!

Us 💨

ALWAYS!! 🐻🐼💨

i keep re-watching this

prettygirlfood
prettygirlfood:

Beef & Broccoli
1 1/2 lbs beef chuck (roast or chuck steak), diced into thin 1 1/2-inch long strips
1/2 yellow onion, sliced into 2 portions
1 cup low-sodium beef broth or beef consommé*
1/2 cup low-sodium soy sauce
1 Tbsp sesame oil
1/3 cup slightly packed dark-brown sugar
3 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 1/2 Tbsp cornstarch
3 cups broccoli florets, diced into bite size pieces (from about 12 oz broccoli crowns)
Sesame seeds, for garnish (optional)
Add beef and onion portions to a slow cooker. In a mixing bowl whisk together beef broth, soy sauce, sesame oil, brown sugar and garlic. Season mixture with salt and pepper to taste. Pour mixture over beef and onions in slow cooker. Cover with lid and cook on low heat 2 1/2 - 3 1/2 hours, until meat has cooked through.
Ladle out 1/4 cup of the broth from slow cooker and pour into a bowl. Add cornstarch and whisk until smooth then return broth mixture to slow cooker and gently stir. Add in broccoli pieces (if you want vibrantly green broccoli you can steam it instead then add it at the end) and cover slow cooker with lid, then increase to high heat and cook 20 minutes longer, or until broccoli is tender and sauce has thickened slightly. Remove onion pieces. Serve warm over white or brown rice sprinkled with optional sesame seeds.
*I used low-sodium broth (as well as the low-sodium soy sauce) so I have better control over the amount of salt that goes in. You can use regular beef broth, you just might not need to add salt, and same if using the consommé.

prettygirlfood:

Beef & Broccoli

  • 1 1/2 lbs beef chuck (roast or chuck steak), diced into thin 1 1/2-inch long strips
  • 1/2 yellow onion, sliced into 2 portions
  • 1 cup low-sodium beef broth or beef consommé*
  • 1/2 cup low-sodium soy sauce
  • 1 Tbsp sesame oil
  • 1/3 cup slightly packed dark-brown sugar
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 Tbsp cornstarch
  • 3 cups broccoli florets, diced into bite size pieces (from about 12 oz broccoli crowns)
  • Sesame seeds, for garnish (optional)
  • Add beef and onion portions to a slow cooker. In a mixing bowl whisk together beef broth, soy sauce, sesame oil, brown sugar and garlic. Season mixture with salt and pepper to taste. Pour mixture over beef and onions in slow cooker. Cover with lid and cook on low heat 2 1/2 - 3 1/2 hours, until meat has cooked through.
  • Ladle out 1/4 cup of the broth from slow cooker and pour into a bowl. Add cornstarch and whisk until smooth then return broth mixture to slow cooker and gently stir. Add in broccoli pieces (if you want vibrantly green broccoli you can steam it instead then add it at the end) and cover slow cooker with lid, then increase to high heat and cook 20 minutes longer, or until broccoli is tender and sauce has thickened slightly. Remove onion pieces. Serve warm over white or brown rice sprinkled with optional sesame seeds.
  • *I used low-sodium broth (as well as the low-sodium soy sauce) so I have better control over the amount of salt that goes in. You can use regular beef broth, you just might not need to add salt, and same if using the consommé.
prettygirlfood
prettygirlfood:

Fish tacos with Avocado Cream Sauce
Yields about 8-10 fish tacos
Ingredients:
1-1/2 pounds cod, cut into 2-inch chunks
1-1/2 tablespoons chili powder (divided 1 and 1/2)
2 teaspoons cumin (divided 1 and 1)
1-1/2 teaspoons garlic powder (divided 1 and 1/2)
1-1/2 teaspoons onion powder (divided 1 and 1/2)
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
1 egg, beaten (plus 2 tablespoons water)
2 cups panko breadcrumbs
2 cups chopped lettuce
1 white onion, diced
8-10 soft taco shells, warmed
Avocado cream sauce (ingredients and directions below)
Chipotle Tabasco or favorite hot sauce (optional)
Chopped cilantro for garnish
Directions:

In a small bowl, mix together 1/2 tablespoon of chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, Kosher salt and black pepper. Sprinkle the spice mixture all over the fish, coating all sides. Allow fish to marinate in the spice mixture for 10 minutes.


Preheat oven to 375 degrees F. In a large zip-closed bag, add panko, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder and 1 teaspoon onion powder. Prepare egg wash by whisking together 1 egg and 2 tablespoons of water. Place seasoned fish pieces (a few at a time) in the egg wash, coating all sides, and then place fish in the bag with the panko. Once all the fish is in the bag, seal it up and shake the bag around so the panko lightly coats the fish pieces.


Coat a frying pan with olive oil and heat it up over medium heat for 2 minutes. Add fish in batches and fry the fish on all sides until the panko browns and looks crispy, about 2 minutes per batch. (You’re finishing the cooking of the fish in the oven, so it’s OK to undercook the fish at this point.)


Once all the fish has been fried, place the fish on a pan and finish cooking in the oven for 4-5 minutes. Remove from the oven and check a piece for doneness. Taste and salt only if needed. Serve a few pieces of the fish inside a warm flour tortilla with avocado cream sauce (below), lettuce, onion, chopped cilantro and chipotle Tabasco sauce is using.

Avocado cream sauce
Ingredients:
1 Haas avocado, ripe
1 jalapeño pepper, seeded and chopped
Juice from 1 lime
1/2 cup milk
1/4 cup sour cream
1/2 cup cilantro (a good handful)
1 tablespoon mayonnaise
1/2 teaspoon Kosher salt
Directions:
Place all ingredients in a blender and blend until smooth. Taste and adjust seasoning if needed. Serve on fish tacos.

prettygirlfood:

Fish tacos with Avocado Cream Sauce

Yields about 8-10 fish tacos

Ingredients:

  • 1-1/2 pounds cod, cut into 2-inch chunks
  • 1-1/2 tablespoons chili powder (divided 1 and 1/2)
  • 2 teaspoons cumin (divided 1 and 1)
  • 1-1/2 teaspoons garlic powder (divided 1 and 1/2)
  • 1-1/2 teaspoons onion powder (divided 1 and 1/2)
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon black pepper
  • 1 egg, beaten (plus 2 tablespoons water)
  • 2 cups panko breadcrumbs
  • 2 cups chopped lettuce
  • 1 white onion, diced
  • 8-10 soft taco shells, warmed
  • Avocado cream sauce (ingredients and directions below)
  • Chipotle Tabasco or favorite hot sauce (optional)
  • Chopped cilantro for garnish
Directions:
  1. In a small bowl, mix together 1/2 tablespoon of chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, Kosher salt and black pepper. Sprinkle the spice mixture all over the fish, coating all sides. Allow fish to marinate in the spice mixture for 10 minutes.

  2. Preheat oven to 375 degrees F. In a large zip-closed bag, add panko, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder and 1 teaspoon onion powder. Prepare egg wash by whisking together 1 egg and 2 tablespoons of water. Place seasoned fish pieces (a few at a time) in the egg wash, coating all sides, and then place fish in the bag with the panko. Once all the fish is in the bag, seal it up and shake the bag around so the panko lightly coats the fish pieces.

  3. Coat a frying pan with olive oil and heat it up over medium heat for 2 minutes. Add fish in batches and fry the fish on all sides until the panko browns and looks crispy, about 2 minutes per batch. (You’re finishing the cooking of the fish in the oven, so it’s OK to undercook the fish at this point.)

  4. Once all the fish has been fried, place the fish on a pan and finish cooking in the oven for 4-5 minutes. Remove from the oven and check a piece for doneness. Taste and salt only if needed. Serve a few pieces of the fish inside a warm flour tortilla with avocado cream sauce (below), lettuce, onion, chopped cilantro and chipotle Tabasco sauce is using.

Avocado cream sauce

Ingredients:

  • 1 Haas avocado, ripe
  • 1 jalapeño pepper, seeded and chopped
  • Juice from 1 lime
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1/2 cup cilantro (a good handful)
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon Kosher salt
Directions:

  1. Place all ingredients in a blender and blend until smooth. Taste and adjust seasoning if needed. Serve on fish tacos.