Cooking With Chilies

Cooking With Chilies

Almost every Latin American country has its own variety, shape, and size of chili or hot pepper and including sweet peppers.

Up until the arrival of Spanish and Portuguese explorers to the New World, peppers grew only in Latin America.

After the discovery of hot peppers, they have truly become integral to cuisines across the world, from Mexico to Thailand, the Congo to India, and from Hungary to Tunisia.

The Carolina Reaper is one of the world’s hottest chilies. And the Bell Pepper is one of the world’s sweetest peppers.

Scoville Heat Units

Scoville heat units (SHU) is a measurement of sugar-water.

The Scoville Organoleptic Test measures chili heat by figuring out how much sugar-water is needed to dilute a chili pepper to the point where you no longer feel the heat at all.

Scoville heat units of chili peppers

As an example, you have a teaspoon of jalapeño peppers. And the question is, how many teaspoons of sugar-water do you need to dilute the peppers heat?

So a cup of mashed jalapeños labelled 2,500 to 8,000 Scoville heat units would mean it would take anywhere from 2,500 to 8,000 cups of sugar-water to dilute it to zero heat.

The reason for the range of sugar-water is due to the growing factors like the soil and region were the chili was planted and harvested.

Cooking With Chilies

If you want the chilies flavor without your mouth being scorched, you will need first to remove the seeds and interior ribs as that is were most of the chilies heat resides.

No matter which chili you cook with, always wash your hands and kitchen tools and surfaces after working with these spicy peppers.

Before we go further, a word of caution – DO NOT TOUCH YOUR FACE – Especially Your Eyes and Noise when cutting open a chili. As well as when touching the seeds and ribs.

It is also a good idea to have a small glass of milk or some yogurt near by. Dairy products contain casein, which helps neutralize capsaicin, the chemical that gives chiles their heat.

If you happen to touch your mouth, a few sips of milk or a bite of yogurt will Neutralize the stinging heat of a chili.

Cooking With Fresh Chilies

When buying fresh chilies choose ones that are bright, firm, and crisp. If their fresh they should snap in half with ease.

Keep in mind that green chiles are not fully ripened. As such, they lack the complexity and depth of flavor of their ripened counterpart the red chili (we are not discouraging the use of green peppers – but if you want a full flavored chili, the red ones are the best).

As the green chilies ripen and turn red, the natural sugars and acids are fully develop.

Here are a few among many fresh chilies sweet and spicy used in cooking.

Bell Peppers

Bell peppers also called sweet peppers, can be eaten raw or cooked.

Bell pepper plants produce different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple.

Hot Pastrami Sandwich With Provolone Cheese & Roasted Sweet Peppers

Bell peppers are delicious roasted. Roasted bell peppers make a great – Hot Pastrami Sandwich With Provolone Cheese & Roasted Sweet Peppers.

Poblano Peppers

Poblano peppers are a mild variety of chili pepper. They are as large as a bell pepper but are thinner and have a pointed tip.

Poblanos are best when peeled and seeded, which can be done more easily after roasting them.

Roasted Poblanos – Skin – Seeds – Veins – Removed

Poblano peppers are named for the state of Puebla, Mexico, where they are believed to have originated.

The mild pepper is grown and used extensively in Mexico and the southwestern United States, and while it can be eaten raw or cooked, it is frequently roasted.

Poblanos when dried are called ancho or chile ancho.

Stuffed fresh and roasted it is popular in making Authentic Mexican Chile Rellenos.

Anaheim Chili

Anaheim chilies can be used when green or red and are the most common chili pepper used in the United States.

Anaheim peppers are a mild variety of chile pepper typically used in Mexican and Southwestern cooking.

Roasted Anaheim Chilies

Anaheim peppers are named after the city in Southern California, were the pepper was first grown commercially by Emilio Ortega who founded the company that sells canned green chiles under his name.

Like Poblano peppers, Anaheim peppers are often substituted for making the dish chile rellenos.

Fresno Chili

The Fresno chile is a medium-sized pepper. It is typically confused with the Fresno Bell pepper which is a sweeter chili.

The Fresno is a cultivar of New Mexico. The chili is similar to the jalapeño pepper but has thinner walls, milder heat, and takes less time to mature.

The Fresno is genetically distinct from the jalapeño and it grows point up, rather than point down as with the jalapeño.

The fruit starts out bright green changing to orange and red as it fully matures.

They are glossy, firm, and medium thickness in flesh. A great chili to use in Latin dishes like stews, soups, dips, or even fire roasted.

These chilies are also used in Asian dishes – like this Thai Salmon Noodle Bowl.

Jalapeño Chili

The jalapeño is picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow.

It is wider and generally milder than the Serrano pepper.

The majority of harvested jalapeños are either canned or pickled on harvesting. Though they can be bought fresh.

As one of the more common peppers to cook with, they go great in everything from chilis and soups to salads. Like this Corn Salad with Queso Fresco.

These are one of the more common peppers to cook with, though they are also used fresh, like with this Molcajete Salsa.

Here’s a fun fact not commonly known, a chipotle pepper is simply a smoked jalapeno pepper.

Serrano Chili

Serrano peppers are hotter than jalapenos but not as hot as habaneros.

They are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper.

Serrano peppers are also commonly used in making pico de gallo and salsa, as the chili is particularly fleshy compared to others, making it ideal for such dishes.

Like jalapenos, they’re sometimes minced and used in salsas and guacamole. Like this Authentic Guacamole recipe.

Cooking With Dried Chilies

Dried chilies on the other hand, are soft, pliable, and deeply colored.

Photo Credit: Twenty Mile

When selecting dried chiles, the general rule is that the larger peppers are milder in spice and the smaller chiles are the spiciest.

Most recipes often call for the dried chili to be rehydrated or roasted, and many can be ground into flakes or powders for quick seasonings.

The most commonly used dried pepper is the cayenne pepper. It is usually a moderately hot chili pepper used to flavor dishes. Like with this Instant Pot Filipino Style Pork Adobo.

They are also used in some varieties of store bought hot sauces in the United States. Such as Franks Red Hot and Texas Pete.

Another dried pepper is jalapeños. When they are smoked and dried, the jalapeño is referred to as a chipotle pepper.

It is said that smoking jalapeño peppers originated in the area surrounding Mexico City. People who lived there before the Aztec civilization are thought to have invented it.

The peppers may have been smoked to preserve them as the jalapeño is prone to rotting quickly.

Sweet and Spicy Chilies Dried and Ground To Make Paprika

Chilies are also dried and turned into flakes, such as pepper flakes (typically made from cayenne peppers) or paprika.

Paprika powder is often made from larger, sweeter peppers which includes bell peppers as well as varieties of hot peppers.

In the United States though, what is typically used is the Hungarian sweet paprika. Try this Southwestern Black Bean and Sweet Potato Soup which used chili powder or paprika.

Cooking With Jarred or Canned Chilies

Jarred or canned chilies or peppers take on one of three qualities: sweet, sour-pickled, and spicy.

Once roasted and marinated, red bell peppers are perfectly sweet and tender without an ounce of heat. And they have a tasty charred flavor.

The can be added to recipe dishes such as a frittata, sandwiches, pasta dishes, and potato salads, like this Mediterranean Potato Salad

Besides flavor, they add a boost of color to every dish you add them too.

Canned green chilies, like the jalapeños, can range from medium-to-very spicy. They are sold in either whole, sliced, or diced form and can be found in glass jars or cans.

Jalapeños are also smoked, dried and canned. As such they are called a chipotle pepper.

It is said that the smoking and drying of jalapeños originated in the area surrounding Mexico City. People who lived there before the Aztec civilization are thought to have invented it.

The peppers may have been smoked to preserve them as the jalapeño is prone to rotting quickly.

Sweet and Spicy Chicken Wings

Give this Sweet and Spicy Chicken Wings a try. It is made with chipotle peppers in adobo sauce.


More Deliciously Yummy Recipes

Pork & Green Bean Stir-Fry

Pork & Green Bean Stir-Fry

A pork stir fry and green beans that packs an amazing flavor punch with just a few ingredients.

This gluten-free stir-fry takes inspiration from Japanese cuisine, ditching the soy sauce for another umami-rich ingredient, teriyaki sauce.

What is teriyaki sauce? In Japanese teri means shiny, and yaki means fried or grilled. This umami* rich magical sauce turns almost any ingredient into appetizing deliciousness instantly.


*Umami means “pleasant savory taste” in Japanese.


Pork & Green Bean Stir-Fry

1 (about 3/4 pound) pork tenderloin, trimmed of excess fat

Coarse salt

2 tablespoons teriyaki sauce

1 tablespoon rice vinegar

1 teaspoon sugar

3 teaspoons vegetable oil

2 tablespoons minced, peeled peeled fresh ginger

1/8 to 1/4 teaspoon red-pepper flakes

1 pound green beans, trimmed and cut crosswise into 2-inch pieces

1 red bell pepper, ribs and seeds removed, cut into thin strips

1/3 cup dry-roasted peanuts, chopped

Cooked white rice, for serving (optional)

Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.

Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.

Pork & Green Bean Stir-Fry

Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.


Try these deliciously yummy stir-fries.


More Deliciously Yummy Recipes

Teriyaki Bacon Wrapped Green Beans

Teriyaki Bacon Wrapped Green Beans

Make easy Teriyaki bacon wrapped green beans for an appetizer or delicious side dish.

These bacon bundles are something your family and friends will love and the kids can’t help but gobble them up.

Teriyaki Bacon-wrapped green beans are brushed with a thick teriyaki sauce including garlic and brown sugar.

Teriyaki Bacon Wrapped Green Beans

1/2 pound green beans, fresh, ends cut and snapped

6 bacon strips, cut in half

3/4 cup teriyaki sauce

3 tablespoons brown sugar, packed

1 tablespoon sesame seeds, for garnishing

Preheat oven to 350 degrees

Grease a 13 x 9 baking pan.

Cut raw bacon strips in half. Roll 3 green beans in bacon. Continue to roll beans until finished. Should have 12 bundles.

Teriyaki Bacon Wrapped Green Beans

Heat a small saucepan over medium heat. Add teriyaki sauce, brown sugar and stir together until mixed well.

Bring to a light boil and remove from heat. Spoon sauce over bacon wrapped beans.

Teriyaki Bacon Wrapped Green Beans

Place baking pan in preheated oven 30 minutes or until bacon is done.

Teriyaki Bacon Wrapped Green Beans

Plate as a side dish or an appetizer served with extra sauce and sesame seeds.


Try these bacon wrapped recipes. All are deliciously yummy and guaranteed to please.


More Deliciously Yummy Recipes

Roasted Za’atar Potatoes Bacon & Green Beans

Roasted Za’atar Potatoes Bacon & Green Beans

This Roasted Za’atar Potatoes Bacon & Green Beans will make a great addition to your dinner table.

Simple and deliciously yummy. It’s the perfect side to add to any meal or can be served as the main meal.

What Is Za’atar

The word za’atar (pronounced “zah-tahr”) translates in Arabic to mean “wild thyme.”

Lebanese Za’atar

Za’atar is a traditional Middle Eastern aromatic spice mixture of za’atar herb, sumac and white sesame seeds.

The spice mix has an earthy, woodsy flavor.

The seasoning blend of za’atar can vary slightly from country to country across the Middle East.

Roasted Za’atar Potatoes Bacon & Green Beans

Potatoes

2 medium sized yellow potatoes, washed, cut into 1-inch cubes

2 tablespoons olive oil

1/3 teaspoon salt or to taste

1/2 teaspoon black pepper

1/2 teaspoon paprika

1 tablespoon za’atar

Beans

½ tablespoon olive oil

1/2 shallot, minced

¼ teaspoon salt or to taste

Bacon

6 strips thick cut smoked bacon, each strip sliced diagonally 4 times

Fry bacon pieces in a medium skillet over medium heat. Fry just until starting to crisp. Remove cooked bacon pieces with a slotted spoon, drain fat, place on a plate and set aside.

Preheat oven 350 degrees

Peel the potatoes and cut them into cubes. Place them in a medium mixing bowl. Add the olive oil, salt, pepper, paprika, and za’atar to the potatoes and stir until all of the potatoes are coated with the mixture.

Empty the potatoes from the bowl onto a baking sheet, spreading them out evenly for better cooking. Place them in the preheated oven and bake for 15 minutes.

While the potatoes are cooking, take the mixing bowl (no need to wash it after the potatoes) and add the green beans. Add the olive oil, garlic, and salt, then stir them in until the beans are evenly coated.

Take the potatoes out of the oven and add the green beans on top of them. Spread the beans out as well, again for even cooking. Place the pan back into the oven and roast the potatoes and green beans for another 25 minutes.

Roasted Za’atar Potatoes Bacon & Green Beans

Remove from oven and spoon potatoes and green beans into a serving bowl. Add cooked bacon pieces and mix in well.

Plate and serve as a main dish or side dish.


Harissa is another spice mix used in Middle Eastern cooking. Try this Middle Eastern inspired Honey Harissa Fried Chicken Fillets.

Try these African Dishes as well.


More Deliciously Yummy Recipes

Different Ways To Cook Eggs

Different Ways To Cook Eggs

If you were to eat a three-egg omelet every morning, you would have eaten roughly 1,095 eggs in a year.

The average American eats 250 eggs per year, which translates to a total annual consumption of 76.5 billion eggs.

Eggs are packed with protein and are a truly versatile food that can be cooked in many ways.

Here are just a few of the most popular methods with recipes included. So let’s crack into it.

Shirred Eggs

Shirred eggs, also referred to as baked eggs, are eggs that have been baked in a flat-bottomed dish.

The name “shirrrd eggs,” originates from the cooking vessel in which the eggs were traditionally baked. The vessel or dish was called a shirrer.

Shirred eggs are considered a simple and reliable dish as it is very versatile. The recipe is easily varied and expanded upon.

An alternative way of cooking shirred eggs is in individual ramekins, cook in a water bath, creating the French dish eggs en cocotte.

Instant Pot Eggs en Cocotte – French Baked Eggs
Instant Pot Eggs en Cocotte – French Baked Eggs

Sunny-Side Up

The first known use of the phrase sunny-side up was used in 1887.

A sunny-side up in culinary terms is an egg cooked on one side.

In other words, it is an egg, fried in a pan with butter or oil on one side so that the yolk remains runny on the top.

After the egg is cooked, the round yellow yolk gives a sun-like appearance, hence the name.

Usually it takes about 2 to 3 minutes to a cook a sunny-side in a skillet on medium low heat.

But there is a faster way.

Place the skillet over a medium-high heat. Add butter and melt.

Lid Removed After One Minute

Next, crack egg over butter. Add 1 tablespoon of water and place a small lid over egg for 1 minute.

Sunny-side Eggs Served With Different Dishes

When egg is done, remove from heat and slide onto a plate.

What video here on How To Make The Perfect Egg In One Minute.

Sunny-side up eggs make great Eggs Rancheros

Poached Eggs

A poached egg is an egg that has been cooked, outside the shell, by poaching, as opposed to simmering or boiling.

This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water.

How To Poach Eggs

This is the traditional way to make poached eggs on the stovetop.

1. Use Fresh Eggs

Egg whites turn runny with age, so the fresher the egg, the firmer the whites. Make sure to check the date on the carton before you buy.

2. Use A Ramekin

Crack each egg into a using a small ramekin to crack one egg into, will be easier to see and remove any bits of egg shell.

Also if the yolk ends up cracking you can dispose of the egg without dirtying your poaching water.

The bowl also makes it easier to slip the egg into the water gently, so it stays in one piece.

3. Add A Splash Of Vinegar

Adding vinegar to the water helps keep the whites together. It also firms up the proteins on the outer surface of the egg, making the egg rounder and the white less wispy.

No need to season the egg. Just add 1 teaspoon of salt per quart of water and a splash of white vinegar (about 1/8 teaspoon).

Alternatively, you can use a small skillet to poach eggs in. Add 3 cups of water, boil, then lower heat to simmer. Add 1/4 teaspoon of salt and a splash of white vinegar.

4. Do Not Drop The Egg Into The Boiling Water

Dropping a raw egg into boiling water is the recipe for scrambled egg soup.

Get the water hot by bringing it to a boil over high heat. Next, lower the heat until the water is just barely simmering. Gently simmering water keeps your eggs together.

5. Set Timer

Poached eggs cook fast. egg. About 2-3 minutes for soft poached and about 4 minutes for medium to firm yolks.

For hard poached eggs, bump the cook time up to 5 minutes.

6. Dry Before Serving

Remove the eggs from the poaching water with a slotted spoon so the water can drain off.

Then, blot the bottom of the spoon with a clean kitchen towel to remove any remaining water.

Poached eggs are great for making Eggs Benedict with Hollandaise Sauce.

Read more here for Tips For Working With Eggs In The Kitchen.


More Deliciously Yummy Recipes

Southern Pecan Pie

Southern Pecan Pie

Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a after dinner dessert.

It’s a make ahead of time pie since it will need at least 4 hours to cool before serving.

When ready to slice into, serve the pie plated with a dollop of freshly whipped cream or a scoop of real vanilla ice cream for you and your family and friends to indulge in.

This pie is popularly served at holiday meals in the United States and is considered a specialty dessert in the Southern states in the U.S.

Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses.

Southern Pecan Pie

1 single crust pie dough – your own recipe of store bought

6 tablespoons butter, unsalted, cut into 1-inch pieces

1 cup packed dark brown sugar

1/2 teaspoon salt

3 large eggs

3/4 cup light corn syrup *see Cooks Notes

1 tablespoon real vanilla extract

2 cups pecans, toasted and chopped fine


Cook’s Notes

If you don’t have any light corn syrup, you can substitute it for 1 cup sugar mixed with 1/4 cup warm water. Then measure out 3/4 cup as you would if you had corn syrup.


Roll dough into a 12-inch circle on a floured countertop. Roll dough loosely around rolling pin and gently unroll it onto a 9-inch pie plate.

Ease dough into pie plate by gently lifting edge of dough with your hand while pressing into bottom of pie plate with your other hand.

Trim overhanging dough. Press edges around pie plate with a fork. Wrap pie plate in plastic wrap and put in fridge until dough is firm about 30 minutes. After removing from fridge, prick holes over bottom and sides with a fork.

Adjust oven rack to lowest position and heat oven to 425 degrees.

Lime pie shell with parchment paper and fill with pie weights or beans. Place in oven and bake for 10-12 minutes. Remove from oven. Place on a cooling rack. Remove weights (beans) and paper. Note: pie crust must be warm when adding filling.

While crust is baking, melt butter in a heatproof bowl set over a saucepan filled with 1-2 inches of barley simmering water. Make sure that the water doesn’t touch bottom of bowl. Do not worry about condensation.

Off heat, stir in sugar and salt until butter is absorbed. Next, whisk in eggs, then corn syrup and vanilla, until smooth.

Return bowl to saucepan and stir until mixture is shiny, hot to the touch, and registers 130 degrees. Off heat, stir in toasted chopped pecans.

Place nuts in an empty skillet and turn heat on to medium. Toast nuts, stirring occasionally, until fragrant and lightly browned, 2-5 minutes. Toast 1 cup at a time. Or toast both cups in a 350 degree oven on a cookie sheet for 5-10 minutes or until lightly browned and fragrant. Let nuts cool before chopping.

As soon as the pie crust comes out of the oven, adjust rack to lower middle position and reduce oven temperature to 275 degrees. With pie still on cookie sheet, pour pecan mixture into warm crust.

Bake until filling looks set but yields like gelatin when gently pressed with back of spoon, 50 minutes to 1 hour. Rotate pie half way through baking.

Remove from oven and let pie cool completely on a cooling rack, for about 4 hours before serving.

Note that it is important to remove pie when it is just set (50 minutes to 1 hour) but soft in the middle. This prevents over baking and filling will continue to set while cooling.

Give these pie recipes a try – there deliciously yummy as well.


More Deliciously Yummy Recipes

Curried Chicken With Coconut Rice & Lime Yogurt Sauce

Curried Chicken With Coconut Rice & Lime Yogurt Sauce

A classic chicken and rice casserole is always a favorite. Chicken breast is first marinated with garlic and the warming flavor of curry.

Next, the chicken is cooked in the rice keeping it from overcooking and adds deeper flavor to the coconut rice.

When the savory casserole is done, a robust of other accompanying flavors are added. Some green onions, crunchy toasted almonds and a lime yogurt sauce mixed with cilantro.

The toasted almonds add a crunchy contrast to the tender coconut rice.


There are at least 120,000 varieties of rice worldwide and with so many varieties, it lends itself to an endless number of recipes – Link here and learn What’s To Know About The Rice You Plate


Curried Chicken With Coconut Rice & Lime Yogurt Sauce

1 cup plain whole milk yogurt

2 tablespoons minced fresh cilantro, can substitute for mint

1 teaspoon grated lime zest

1 tablespoon lime juice

1 3/4 teaspoons Himalayan salt, divided

2 cups boiling water

1 1/3 cups long-grain white rice

3/4 cup canned coconut milk

2 tablespoons extra-virgin olive oil

1 tablespoon curry powder

2 garlic gloves, minced

1/4 teaspoon black pepper

1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced thin (about two chicken breasts)

1 1/2 cups frozen peas and carrots

1/3 cup sliced almonds, toasted

2 scallions, sliced thin

Adjust oven rack to middle position and heat oven to 450 degrees. Combine yogurt, cilantro, lime zest and juice, 1/4 teaspoon salt in bowl; cover and refrigerate until serving.

Lime Yogurt Sauce Mix With Cilantro

Combine boiling water, rice, coconut milk, and 1/2 teaspoon salt in 13×9-inch baking dish. Cover tightly with aluminum foil and bake until rice is nearly tender, 25 to 30 minutes.

Long Grain White Rice Cooked In Coconut Milk

While rice bakes, combine oil, curry powder, garlic, pepper, and remaining 1 tablespoon salt in large bowl and microwave until fragrant, about 30 seconds. Let mixture cool slightly, then stir in chicken.

Remove rice from oven, fluff gently with fork, and gently stir in chicken with peas and carrots. Re-cover tightly with foil and continue to bake until rice is tender and chicken is cooked through, 10-15 minutes.

Remove dish from oven, let cool 10 minutes, then fluff rice gently with fork.

Plate and drizzle with lime yogurt sauce and sprinkle with toasted almonds and green onions.

Try these savory casserole dish recipes.


More Deliciously Yummy Recipes

What Apple To Use For Cooking & Baking

Apples

When using apples for cooking and baking does it matter the apples you choose to use? It does matter. As all apple varieties have their own flavor and texture.

All apples are made to eat fresh. But to use an apple to make apple pie, apple sauce and even apple juice, the apple you choose matters.

As noted, each variety of apple has its own flavor and texture. And each of those varieties react differently to heat.

In the United States alone, there are 2,500 different varieties of apples. And for that reason it can be challenging to know which apple to use for what kind of recipe.

What Apple To Use For Cooking & Baking

The following are some of the more popular apples available to buy at the market.

Braeburn

These apples have a sweet-tart flavor. The texture remains firm when it’s baked. Braeburn is an all-purpose apple, as if bakes well in pies and tarts where you don’t want the filling to be overly juicy.

Empire

This apple is a cross between McIntosh and the Red Delicious. It has a firm texture and a sweet-tart flavor. The Empire is a fine all-purpose apple good for juicing, making apple sauce, baking, salads, eating fresh, and drying.

Fuji

The Fuji apple is firm, crisp, and juicy. It’s the most popular apple for eating fresh and for baking as they hold their shape when they cook.

Gala

The Gala is a mildly sweet apple. It’s among one of the best apples to use for making applesauce, juicing, adding to salads, and eating fresh

Golden Delicious

This apple is mildly sweet, and is a good all-around cooking apple that maintains its shape when baking.

Granny Smith

The Granny Smith is a crisp sour or tart apple. It’s an all-purpose cooking apple, and the apples flavor is enhanced when paired with sweeter, spicier apples in pies and tarts.

Honeycrispy

Honeycrisp apples deliciously yummy eating apples. As the name would indicate, they are crisp and juicy, with a honey-sweet tart flavor. They are good for baking and making applesauce.

Ida Red

Ida Reds have a tinted rosy pink flesh that has a tangy flavor. These apples are good for making applesauce and they keep their shape during baking and are also excellent in salads and for freezing.

Jonathan

Jonathans are very tart, and they have a slightly spicy flavor. They hold their shape well when baked. They are also good in salads and for making applesauce.

McIntosh

These apples are crisp and juicy. They tend to break down when cooked so are great for making apple sauce. The are delicious eaten fresh and are best paired with Golden Delicious or other apples in pies and other baked goods.

Different kinds of apples are better suited for certain kinds of recipes than others, but you don’t have to limit yourself to using just one variety of apple when cooking or baking.

Many experienced cooks like to use a mixture of apples to get more complex flavors and textures.

Here are some deliciously yummy recipes using apples.


More Deliciously Yummy Recipes

Korean Beef Stir-Fry With A Homemade Asian Sauce

A deliciously yummy Korean Beef Stir-Fry made with simple Asian inspired ingredients.

Marinating the beef in the homemade Asian sauce makes for tender melt in your mouth beef strips.

Onions, sweet pepper’s, and beef strips stir-fried in an authentic Asian sauce all. And it cooks to perfection.

This recipe comes together in under 30 minutes. It’s a versatile recipe as you can add what ever vegetables you like.

It’s an effortless recipe and truly deliciously yummy.


Here’s Another Simple and Easy Beef Stir-Fry with Coconut Milk Recipe To Sink Your Teeth Into


Korean Beef Stir-Fry

This Korean beef stir-fry sauce is a flavorful sauce spiced with Gochujang paste.

This sticky and spicy sauce is very versatile as if pairs well with any grilled meat, and can be used to season fried rice, stir-fries, lettuce wraps and soups.


If You Love Sticky Asian Sauce – Then You Need Try This Sticky Honey Ginger Chicken Drumsticks


For The Sauce

3/4 cup brown sugar, packed

1/2 cup soy sauce

1 tbsp rice wine vinegar

1 tbsp Gochujang paste

2 tsp sesame oil

1 tsp fresh minced ginger

1 tbsp minced garlic about 6 cloves

2 tbsp honey

1/8 tsp fresh ground black pepper

2 tsp cornstarch

1 tbsp water

Stir brown sugar, soy sauce, rice wine vinegar, Gochujang paste, sesame oil, ginger, garlic, honey and black pepper together in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.

Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour the cornstarch slurry into the mixture. Continue to stir the sauce.

Reduce the heat to low and cook until the sauce thickens, about 3 – 4 minutes.

Use immediately with this Korean Beef Stir-fry and store the rest in a tight lid jar in the refrigerator for up to 2 weeks.

For The Stir-fry

1 pound beef bottom round roast, sliced thin and cut into strips about 1 1/2 inches long.

1/2 white onion, chopped into quarters

3 cups mini-peppers, seeded, chopped into quarters

Marinading Beef In A Homemade Asian Sauce

Marinate the beef strips in a large bowl, add the beef and 1/4 cup marinade to beef. Store to coat and place in refrigerator for 20-30 minutes. Meanwhile, prepare the other ingredients.

Sautéing Onions – Peppers & Beef

Heat 1 tablespoon sesame oil in a large wok or skillet then add the onion, sauté and caramelize until onions get a gleen or shinny look. Remove from heat and set aside.


Cook’s Notes

If you continue sautéing both the onions and peppers past this point (the gleen or shinny look) they will begin to soften and loose their crunch.


Add 1 tablespoon sesame oil to same skillet. Add peppers, sauté and caramelize until peppers get a gleen or shinny look. Remove from heat and set aside with onions.

Add 1 tablespoon sesame oil to the same skillet. Add beef and marinade sauce. Cook until the meat is no longer red (about 5-7 minutes).

Next add cooked onions and peppers to skillet with beef. Mix together, and continue cooking for 3-4 more minutes. Add more sauce if needed. Remove from heat.

Plate with brown or white cook rice.

You’ll love making this Easy Asian Style Fried Rice.


More Deliciously Yummy Recipes

How To Eat A Peach – with recipes

How To Eat A Peach - with recipes

It’s really simple you say, just eat a peach like an apple, dig right in and get your chin wet.

And that’s true. But there are other ways to eat a peach. Before we show that, let’s talk a little about the fuzzy juicy fruit.

What You Need To Know About The Peach

As already noted, the outside of a peach is fuzzy and the inside is sweet and positively dripping with sweet juice.

Eating A Juicy Peach

Peaches are one of the most popular fruits in the world. It originates from China, where they’ve been cultivated since 1000 B.C.

The first peach trees to came to North America was with the arrival of Columbus in 1492.

Common varieties grown in the US include the Summer Lady, Crimson Lady, June Lady, and Flavor Crest and the Red Top.

In the United States yellow-fleshed peaches are the most common sold at market. They have a balanced flavor of sweet and tangy.

The majority of peaches for sale to retail customers are the freestone peaches. These peaches come in many varieties, with seasons ranging from May to October across the United States.

A clingstone peach has flesh that can be slightly softer, sweeter, and juicier than freestone peaches.

What dose it mean when it is said a peach is either “clingstone” or “freestone?”

A clingstone peach is where the pit clings to the fruits flesh and a freestone is where the pit does not cling.

The great thing about peaches is their versatility. You can eat them as they are, with the skin or without.


Read More About How – Peaches are a Delight


Now let’s check out more ways to eat a peach.

How To Eat A Peach

Peaches are great as we have discussed, eaten as is. But you can also add them to smoothies, yogurt, cottage cheese, hot or cold cereal and you can even even sauté, grill or stew them.

Peaches are also delicious in salsas and other savory chutneys and relishes.

You can make jams, jellies and preserves with them and even prepare a Peach Bellini cocktail (recipe follows below).

Peaches are deliciously yummy for breakfast.

Like this Peaches & Cream Porridge

A porridge can be a savory dish. Oats mixed with spices, meat or vegetables. Or a sweet dish with peaches and cream.

Peaches can be puréed to make cocktails or other beverages.

Peach Bellini Cocktail

A great summer peach beverage. Just mix peach puree and a little lemon juice and you have a sweet and refreshing base for a champagne cocktail.

Peaches make great tasting salsa. A wonderful and delicious change from a typical tomato based salsa.

Peach Mango Salsa

Peach Mango Salsa

If you don’t like tomatoes, this salsa’s for you. If you’ve never made such a salsa, Peach Mango Salsa, then your in for a treat.

Peaches bring a sweet flavor to the dinner table.

Wild Salmon with Peach Mango Salsa

Wild Salmon with Peach Mango Salsa

Wild caught salmon is brilliantly pink or orange, firm and meaty while also imbibed with a rich, buttery flavor in contrast to the farmed variety’s. Wild caught salmon though is the best to have with the Peach Mango Salsa.

Almond Coconut Breaded Chicken with Peaches‏

Almond Coconut Breaded Chicken with Peaches

Breaded fried chicken and peaches over a bed of leafy greens. Deliciously yummy.

Cast Iron Seared and Baked Salmon with Fruit and Herb Salsa - close up

Cast Iron Seared & Broiled Salmon With A Fruit Herb Salsa

Cast iron is great for searing a ribeye steak, cooking burgers and searing fish, a task that requires constant and even heat.

Peach Teriyaki Buffalo Sirloins

Peach Teriyaki Buffalo Sirloins and Accompanying Side Dishes

Buffalo is now raised for slaughter to market as a food staple. They are not feed the same diet as the traditional cow, but a diet that is normal to buffalo as they move about and graze the land. This recipe marinates the sirloins with a peach teriyaki marinade.

Peaches are delicious in desserts.

Peach Upside Down Cake

It’s made with a brown sugar glaze, fresh frozen peaches and a sweet cake base.

Peach Pecan Cake

Peach & Pecan Cake

This deliciously yummy and very easy confection starts with processed to fine crumbs ginger snap cookies. As well as chocolate, coconut, pecans and of course peaches.

No-Bake Peaches & Cream Cheesecake

This no bake cheesecake recipe is a combination of heavy cream, sour cream, mascarpone, cream cheese, goat cheese, and peaches, making the filling ultra rich and creamy.

Like other fruits and veggies, peaches offer benefits via their micronutrients and antioxidants.

And their natural sweetness means they can take the place of empty-calorie, processed desserts.


More Deliciously Yummy Recipes