Mongolian Beef

This tastes VERY close to PF Chang's recipe and its one of my favorites!

• 1-2 pounds beef, cut into strips 

Marinade

• 1/2-teaspoon baking soda
• 1-teaspoon sugar
• 1-tablespoon cornstarch
• 1-tablespoon soy sauce
• 1-teaspoon rice vinegar
• 2 tablespoons oil

Sauce

• 2 teaspoons oil
• 1/2 teaspoons ground ginger
• 1 tablespoon minced garlic
• 1/2-cup soy sauce
• 1/2-cup water
• 1/2 cup + 5 tablespoons brown sugar
• 1 tablespoon cold water
• 1 tablespoons cornstarch
• Sliced green onions & sesame seeds

Combine all marinade ingredients in a small bowl and whisk until combined. Pour into a plastic-lock bag with beef strips, seal and chill 1 hour or overnight. Drain marinade from the bag and set beef aside. 


In a medium saucepan combine sauce ingredients. Stir and heat over medium-high heat until the brown sugar has dissolved. While sauce is cooking, whisk together cornstarch and water in a small bowl until cornstarch is dissolved. Bring sauce to a boil, then reduce heat to medium-low and stir in cornstarch-water mixture. Allow sauce to thicken slightly, and then remove from heat. 


In a large pan or skillet, cook beef strips over medium-high heat until cooked through (5-8 mines) turning strips over throughout to ensure even cooking, reduce heat to medium. Add the sauce. Stir and cook 1-2 minutes longer. Serve over rice with green onions and sesame seeds. 


Gluten Free Vegan Chocolate Banana Muffins

Gluten Free Vegan Chocolate Banana Muffins with just 3 ingredients and NO flour at all! 

• 9 mashed bananas
• 1 1/2 cups of nut butter (peanut or Almond) 
• 1/2 cup cocoa powder 

Makes 1 dozen. 
UNBELIEVABLE!

12 Farms Restaurant Gets 5 Suzie Stars!

12 Farms Restaurant

120 N Main St, Hightstown, NJ 08520

www.12farms.com

12 Farms is a locally sourced farm-to-table restaurant right in the heart of downtown, Hightstown, NJ. The atmosphere is homey and quaint and gives off a farmhouse vibe. The staff is very professional and so friendly! We had the pleasure of meeting Chef and owner Rennie who took the time to visit us at our table. He cares about his customers and the food he serves.

Kudos to Chef Rennie who also supports the local artists.  Their art is showcased around the dining room and they are available for sale. The wall mural of the “12 farms” in the restroom also deserves mention.

Ingredients found from local growers are the chef’s inspiration. The menu changes regularly to showcase what’s best in season, and it most certainly does! The pasta dishes are also made from scratch with super fresh ingredients. Oh, and did I mention the olive oil and the bread? One of the best; hands down!

There were 8 in our party and we booked in advance. Everything we had on the menu was outstanding. Our meals consisted of a homemade fettuccini dish, mushroom risotto with grilled shrimp, homemade gnocchi, beef cheeks with vegetables, a Thai inspired dish, all of which I have to say was beautifully plated and well crafted! 

Lest we forget there's Pie Girl, server and baker extraordinaire! Dessert at 12 Farms includes pie and really, really good pie. The chocolate pecan, yum and the banana cream, double yum! Be sure to say hi to Pie Girl when you visit.

The food was amazing and its definitely the place to go for a fine meal - truly a wonderful evening! FYI - BYOB. What a great find in Hightstown, I give it 5 Suzie Stars!

East Meets West at Ae's Thai & BBQ

It's been a while since I have been inspired to blog about a restaurant, but that changed this evening! We came across a little Gem right in Hazlet NJ called Ae's Thai & BBQ. Two people from two different cultures married and so did the food! 

The casual atmosphere is very warm and inviting. The menu is quite unique, offering authentic Thai cuisine as well as good old American BBQ fare. There is something for everyone including Vegan and Gluten Free dishes. Family friendly and also an enjoyable BYOB night out with friends. 

There are noodles and rice dishes, sweet and spicy dishes, chicken, pork and fish options and even ribs and mac & cheese, how about that! The menu has lots to offer and the service was great! 

I ordered my favorite soup Tom Kah, a creamy coconut broth with lemon grass, mushrooms and chicken as a starter. It was one of the best Tom Kah I've ever had. Others at the table ordered the Vegetable Spring Rolls with Plum Sauce. You get a generous portion of six crispy rolls filled with deliciousness.

The main meal included Chicken Pad Thai (thin rice noodles with vegetable and peanuts) and Pad Kee Mao (broad noodles with spicy pepper and sweet Thai basil), both of which were super fresh and bursting with flavor.

Great service and great menu choices. Very tasty and just like it should be - you choose your heat. Great value for the money and good serving sizes.

I can't wait to return and try the BBQ menu! 

Go there, you won't be sorry! 

thaiandbbq.com

Gluten Free Corn Fritters

All I can say about this recipe is... "Easy and Delicious"!

• 1 Bag Trader Joe's roasted corn, defrosted
• 1 Cup GF flour
• 1Cup yellow corn meal
• 1 Teaspoon baking powder
• 1/2 Stick butter, melted
• 2 Eggs
• Salt and Pepper to taste
• Vegetable oil for frying
• Fresh Cilantro (optional)
• Thinly sliced scallions (optional)

Combine all ingredients until well blended to a thick "pancake mix" consistency. Let rest for 5 minutes.

Use a scoop tool and scoop a generous amount into the heated oil in your fry pan forming consistent rounds. This will ensure even and consistent fritter size.

Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. 

Transfer the fritters to the paper towel-lined plate, season them immediately with scallions, cilantro, salt and pepper.

Serve will sour cream or garlic aioli!

Enjoy!

Gluten Free Almond Honey Cream Bread

I watched a foreign film recently and noticed the actress eating what appeared to be sandwich bread lathered with Almonds and fluffy on the inside. After some experimenting, I came up with this delicious pastry made with sliced Gluten Free bread! So scrumptious and hard to eat just one!

• 8 oz. bag sliced Almonds
• 1/2 cup honey
• 1/2 cup light corn syrup
• 1 Loaf sliced Gluten Free Bread ( I prefer Canyon Bakehouse White) 
• 1 cup homemade and prepared whipped cream 
• 8 tablespoons melted butter

Mix together almonds, honey and corn syrup until almonds are covered and sticky enough to spread. Stir in 2 tablespoons melted butter and set aside.

Gently mix together whip cream and remaining melted butter leaving about 1 tablespoon for brushing bottoms. Set aside.

Lightly brush the bottom of a slice of bread and lay down on foiled cookie sheet butter side down. Repeat with half of the loaf leaving remaining half for tops.

Fill each bottom with a dollop of cream and spread evenly.

Spread almond mixture evenly onto remaining slices and place each top on cream filled bottom with almond side up, creating a sandwich.

Bake in 350º oven for 30 minutes or until almonds have darkened and bread ends are a little crusty. 

Bread will absorb the cream leaving it moist and fluffy. Slices will stick together when cooled. Enjoy!

Gluten Free Persimmon Bread

I was introduced to Persimmons a few years ago and I am always trying to find new ways to use them. Here is a delicious GF bread recipe I perfected along the way!

• 1 3/4 cups 1:1 Gluten Free Flour Blend
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large ripe persimmons peeled and pureed
• 1/2 cup butter melted
• 2 eggs
• 1/4 cup sugar
• 1 tsp pure vanilla or almond extract


Preheat oven to 350 degrees and grease an 8" loaf pan with cooking spray.

Whisk together the gluten free flour, salt and baking soda.

Add rest of ingredients to flour mixture and stir until combined, 

Bake for about 40 - 60 minutes, until golden brown and knife inserted comes out clean. 

Let cool for about 10 minutes before slicing. 

Enjoy!