Annie Eats

Annie eats with love! I would like to dedicate this blog to my beloved mother- she loved to bring people joy through cooking. This is how I keep her memory alive and her close to me. Hope y’all enjoy!

[annieeeeats]

Macaroni & Beef

This was so much more than a dish to me. This dish was something my mom whipped up from time to time. She made it a lot actually. It requires only a handful of ingredients and was quick. It has been a little over 7 months since my mom gained her angel wings. I am still struggling and I miss her more and more. Some days are a lot harder than others...I found myself really missing this dish. My sister requested this dish for dinner the other day. I was really scared to attempt this dish since I haven’t made it in about 10 years. I did not want to butcher it. I spent a long time trying to figure out what ingredients she used an how much she used. After a lot of trial and error, I finally got super close to her recipe. It was still missing something and I have yet to figure it out. This dish keeps my mom’s memory alive and it makes me feel a little close to her.

Ingredients (sorry I don’t have exact measurements right now- will try to pay attention to the measurements next time and update it on here): any type of pasta (I like Cavatappi because my mom liked using it), cilantro, roasted minced garlic (always measure garlic with your heart), lean ground beef, salt to taste, 1 tbsp pepper, 5 tbsp oyster sauce, 1 tbsp fish sauce, 3 tbsp soy sauce, 1 stick of butter, 3 tbsp sugar, and 1.5 tbsp chicken bouillon seasoning.

Tips: Stir fry beef first while pasta is cooking. Add in all ingredients (cilantro last). Fold in the pasta. Sriracha tastes best with this dish!

[annieeeeats]

Hey y’all!

Quick update from me, I haven’t been posting my recipes on here much because I’ve been trying to get used to working long hours again. I was off work for a month in quarantine and now that I’m back... ya girl is tired! I will try to post more of my favorite recipes soon. Some recipes won’t have pictures because I haven’t made them in a long time (but I promise you that these recipes are worth it!).

Coming Soon (in no particular order):

Stuffed Bacon Wrapped Adobo Chipotle Jalapeños

Stuffed Mushrooms

Creamy Tuscan Chicken Fettucine

Creamy Scalloped Potatoes

Cheesy Marinara Rotini

Eggrolls

Slow Cooker Chili

Cajun Style Garlic Noodles

Japanese Fusion LA Dog

Chicken Salad

Chicken Pesto Penne

[annieeeeats]

Barbecue Pork Ribs

I love nothing more than to utilize easy recipes for a meal. For this specific recipe, I used a dry rub overnight and a bottle of barbecue sauce. 

I usually prep my ribs overnight in the fridge so it can soak all of the flavory goodness. I start by cutting the rack of ribs into individual pieces. I toss the ribs in a mixing bowl with: 3 tbsp kosher salt, 3 tbsp smoked paprika, 2 tbsp onion powder, 3 tbsp garlic powder, 2 tbsp dried oregano, 2 tbs black pepper, 1 tbsp light brown sugar, 1 tbsp of ground cumin.

After my ribs are done being marinated, I will lay them out onto a baking tray and then cover the tray with foil. Meanwhile, the oven should be preheated to 325 degrees Fahrenheit. I bake the ribs for an 90 minutes then I turn the meat over and bake for another 90 minutes. For the last ten minutes, I will uncover the foil and place barbecue sauce for 5 minutes on each side (or until desired charring occurs).

You can look up your own barbecue sauce recipe but I like to use Sweet Baby Ray’s original barbecue sauce.

[annieeeeats]

Mak’s Fried Chicken

My mom’s super crispy fried chicken was always a hit at family functions!

Here is her recipe with a minor addition (for about 4 lbs of chicken)!

Marinate the chicken with the following ingredients for at least an hour: 1.5 tbsp granulated chicken flavor soup base mix, 2 tsp sugar, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp garlic powder, 1 tbsp of dried rosemary

Heat up your oil (I use vegetable oil). While your oil heats up, whisk 2 eggs in a bowl, and pour corn starch in a separate bowl.

When your oil is hot enough, dip your chicken in corn starch. After, dip it into your eggs after you shake off the excess corn starch. Finally, dip your chicken in corn starch one more time before dropping them into your oil.

Tips: I usually buy “party wings” chicken- it usually cools faster (about 8-10 minutes depending on size). I like to dip my chicken in ketchup and black pepper. Sometimes I will dip my chicken in a spicy lemon sauce (cut up birds eye chili peppers, aka Thai chili peppers, and put them in lime juice).

[annieeeeats]

Steak

Marinate the steak on each side with the following: a pinch of salt & pepper, dried thyme, dried rosemary, and McCormicks steak seasoning.

Peel atleast half a head of garlic. Toss garlic, tbsp of butter, and maybe 2 tbsp of vegetable oil (any oil will suffice) into skillet. Watch your garlic and don’t let it burn.

Add the steak to your skillet on high heat. You can lightly brown your steaks on each side for 2 minutes and then turn down the heat. If u choose to continue cookin your steak on the stove, cook your steak on medium with a lid on top and flip the steak over to cook the other side when it is halfway done. If you’d like to finish it off in the oven, you can put your cast iron into the oven at 425 degrees Fahrenheit. If you do not have a oven friendly skillet, you can transfer your steak to a baking tray. Also, bast your steak from time to time for extra flavor!

Tips: I usually marinate my steak for about 24 hrs or overnight. For decent flavor, let your steak marinate for at least 1 hour if not 6-8 hours.

Internal Steak Temps (Farenheight): 120F for Rare, 126F for Medium Rare, 134F for Medium, 150F for Medium Well, 160F for Well Done.

[annieeeeats]

In N’ Out is hands down my favorite burger joint! Here is my complicated-but-I-promise-that-it’s-totally-worth-it combo order!

#2 Combo- Cheeseburger Combo

Cheeseburger: extra toasted bun, extra grilled onions, no salt on patty, cut in half.

Paired with a fry well done and root beer (easy ice)!

I ask for the buns to be extra toasted and the burger to be cut in half so my burger doesn’t get soggy on my way home. I also found that the patty tastes more fresh and not as heavy if you request no salt on your patty. I personally love chopped grilled onions but you could also ask for whole grilled onions!

[annieeeeats]

Cajun Salmon & Roasted Brussel Sprouts

Salmon

Sauce: melt 1.5 sticks of unsalted butter and garlic (measure garlic with your heart!-I used almost a whole head), then add your spices and seasonings (add 2 tbsp of brown sugar, 2.5 tbsp of lemon pepper, your desired amount of dried thyme and rosemary, then add 1 tbsp of each of the following: bay seasoning, cayenne pepper, onion powder, garlic powder, paprika)... let sauce simmer!

Rinse salmon with cold water and pat dry. Season both sides of salmon with very little salt and pepper. Then add butter and vegetable oil to non-stick pan. Place salmon with skin facing down into pan. Spoon your sauce on top of salmon and put a lid on your pan so both sides of salmon can cook.

Tips: It takes about 6-8 minutes for each salmon to cook. The color will change from red/raw to pink. To check for doneness, take a knife and peek into the thickest part of the salmon. If it is flaky and is a little bit translucent in the middle, your salmon is done! For crispy salmon skin, take off the lid to your pan and let salmon cook on high for about 2 mins.

Brussel Sprouts:

Preheat oven to 375 degrees Fahrenheit.

Wash your greens. Cut off stems, then cut the brussel sprouts in half.

Toss in bowl with the following ingredients: olive oil (just enough to coat all of your greens after tossing), paprika (the amount is measured by your spice tolerance- I usually use about 2 tsp), minced garlic (measured by your heart!), pinch of salt and pepper, a sprinkle of dried thyme and rosemary, and 3/4 tbsp of chicken flavor soup base mix.

Place on a baking pan and cover with foil. After 10-15 minutes in oven, remove foil. Roast in oven for 10-20 more minutes until desired charring.

Tips: For a good charred roast, make sure your brussel sprouts are placed on an even 1-layer on the baking tray (make sure your brussel sprouts are not stacked on top of each other).

[annieeeeats]

First post goes out to this beautiful angel, my Mak, may she rest in peace. She showed her love through her cooking. She was the best cook and by the taste of it- she loved with all her heart. I hope y’all find joy and comfort from this blog. ❤️