Nacho Chips with Ground Beef

I always forget to post this recipe. I have made this nacho chips at least once a week and more than ten times. My husband and I always have a light meal for our dinner. This is one of the light meals that I always serve for the dinner.

I am not familiar with Mexican food when I was in Indonesia. My husband introduced me with this dish. First time when I have made this dish, my husband has showed me how to make it. And then, every time I have seen a good price ground beef on grocery store, so I will buy it and prepare the ground beef for this dish.

Some of you may think that this food is a snack. Yeah, you're right. So basically, this dish can be a snack or a light meal.

This dish is so easy to make and prepare. I believe that you will make it again and again.

Here is the recipe and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source: My husband and I creation

What you need:

1 lb ground beef

1 packet of Taco seasoning

Corn Chips

Salsa

Sour Cream

Sliced Avocado

Bean - I use McClintock's bean

How to make it:

1. Heat up the skillet. Add the ground beef until half way cooked and then add the seasoning. Stir occasionally until cook thoroughly.

2. Meanwhile heat up the bean.

3. Serve with other ingredients. Enjoy. :-)

Servings : 4 servings

Cooking : 15 minutes

Preparation : 2 minutes

Rice noodle with saute chicken and mushroom ( Mie ayam jamur)

This dish is very easy to find in Indonesia and also very cheap. I'm missed this dish so much and that's the reason I browse through on the Internet to find the recipe.

I have tried to cook this noodle more than twice with different recipes, but I didn't happy with the result. Finally, about two weeks ago, I have found this recipe from cookle's website. How he cooks the noodle that makes me think that this recipe is worth to try.

Basically, this dish is very easy to prepare, and also the ingredients are very easy to find in a regular grocery store. Even though this dish looks so simple, trust me you may try to cook it more than once.

I have cooked three times after I have found the recipe. Every time I've seen baby bok choy and mushroom in my refrigerator, I certainly will cook this dish.

I give you a suggestion to choose baby bok choy instead of the regular one because baby bok choy has more taste than the other. If you have Chinese meatballs, you certainly can add to this dish.

Here is the recipe and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source: cookle's recipe modified by me

What you need:

- 2 pieces chicken thighs, prefer boneless and skinless, sliced into bit size

- 3 pieces baby bok choy, wash, clean it and then cut into a half

- 1 oz button mushroom

- 2 stalks green onions, thinly sliced

- 2 cloves garlic and 1 clove for the chicken broth, minced

- 2 cup chicken broth

- rice noodles

- 2 tablespoon oyster sauce

- 1/2 teaspoon sesame oil

- 1/3 teaspoon rice cooking wine

- salt and pepper to taste

- chili sauce

- 1 teaspoon oil for saute

- 1/2 teaspoon ground ginger

How to make it:

1. Heat up the chicken broth in a sauce pan.

2. Heat up a pan with olive oil, add garlic and ginger. Saute for about 2 minutes, and then add the sliced chicken. Saute for about 8 minutes or until the chicken is golden brown.

3. Meanwhile, add minced garlic into the chicken broth, add 1/3 teaspoon sesame oil. When it boil, add the rice noodles.

4. Add 3-4 tablespoon boiled chicken broth into pan, mixed it. Add the mushroom and half of the green onion. Saute occasionally.

5. When the noodle is half way cooked, add the bottom part of the baby bokchoy. Add the green part of baby bok choy when both ingredients is cooked. Turn of the heat.

6. Add sesame oil, oyster sauce, rice wine, salt and pepper on the pan. Stir it, and then turn off the heat. Don't forget to taste.

7. Grab a bowl, put the noodle without the soup on the bowl, add the bok choy, add the saute chicken and mushroom and the remain of sliced green onion.

8. This dish is ready to serve. Mix all together when you want to eat it. Add chili sauce as you wish. Enjoy.

Preparation : 5 minutes

Cooking: 15 minutes

Servings : 2 servings

Sweet and Sour Chicken and Vegetables Kebab/Satay

Are you looking for an easy and quick meal for lunch? You may consider to choose and try this recipe.

I have sweet and sour sauce that we bought from grocery store, and it's been for quite a while in the cupboard. I need to use it before going bad.

For the vegetables kebab, I use any vegetables that I find in my refrigerate. I put vegetables and the chicken in a different bamboo skewer because I don't like my vegetables over done when I cook it.

This meal turns out so good and also is easy to prepare.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : My creation

What do you need :

Chicken kebab

- 3 pieces chicken thighs, boneless and skinless, sliced it into bite size

Vegetables kebab

- mushroom

- sweet onion

- broccoli

- green bell pepper

- Bamboo skewers, soak them into water for about 10 minutes

Sauce

- 4 tablespoon sweet and sour sauce

- 1 teaspoon olive oil

- 2 cloves garlic, minced

- 1 tablespoon oyster sauce

- 1 teaspoon chili sauce - optional

- white pepper

- black pepper

How to make it:

1. Combine the sauce in a small bowl. Split into a half. Grab a half of the sauce and use it to marinate the sliced chicken for 10 minutes.

2. Turn the grill on.

3. Put 3 pieces the sliced chicken into bamboo skewer and grill it until both side are brown.

4. Put the vegetables into the bamboo skewer. I grill the vegetables when the chicken is half way cooked.

5. Basting the chicken and the vegetables with remaining of the sauce.

6. Grill them until fully cooked.

7. Serve hot with steamed rice. Enjoy.

Preparation : 10 minutes

Cooking : 20 minutes

Servings : 2 servings