Meowiesfoodies has moved!

Posted: June 25, 2010 in news

Hi all!

Meowiesfoodies has moved to a new address.

Thank you!


Conveniently serves 4

Meowie’s note: sorry about the photo, I could not find the set of this chicken burger and this is the only thing I found! so pardon me with this one..=(


1 lb of ground chicken

2 tbsps diced red pepper

2 tbsps diced green onion

1/4 tsp salt

1/4 tsp pepper

1/2 tsp paprika

1/2 tsp crushed garlic

2 tsp. ketchup

2 tsp butter or margerine

2 tsp worchestershire sauce


sliced tomatoes

slabs of cooked bacon

Provolone Cheese

Sliced fresh onions

3 tsbps mayo mixed with 3 tbsps of ketchup


1) Mix all ingredients, form into patties .While preheating the grilled pan.

2) Grill 5-7 minutes on each side. Serve on a bun of your choice with the toppings as per mentioned. Of course you can have your favorite french fries on the side..heee…

bon apetit!


Conveniently serves 2


1 lb of Cleaned and deveined medium shrimps

1/2 cup of chopped chives

a slice of lemon or lime

1/2 cup of sprite

salt and pepper for seasoning

2 tbsps. butter

2 tbsps. olive oil


1)  Prepare the following on a bowl: Shrimps, squeezed lemon, sprite and salt and pepper.

2) Preheat the pan with butter and olive oil, saute the shrimps till it turns pink, do not over cook the shrimp, it will turn rubbery when you take a bite on it.

3) Take the shrimp out of the pan, sprinkle the chopped chives on top of the shrimp and voila you got yourself a very simple, very easy yummy dish!


    1/2 c. light margerine
    1 c. sugar
    2 lg.eggs
    2 T. cocoa
    1 c. all purpose flour
    2 T. vanilla
    1 cup chopped pecans


1) Cream butter, sugar, and vanilla. Beat in eggs. Blend in cocoa. Stir in flour and lastly put the pecans in.

2) Pour into lined muffin pan, can make into 2 pans (2 dozens cupcakes) Bake on 325 degrees for 30 – 35 min. Can substitute items for lower cals.



Broiled Lobster Tails

Meowie’s note: I got this recipe from this site. Followed it and it is very tasteful!

Since broiler temperatures vary dramatically, the distance from the broiler AND cooking times will need to adjusted for your stove.

  1. Lay your lobster tail on a cutting board, with the underside (the soft shell side) facing up.
  2. With kitchen scissors cut a slit in the soft shell lengthwise down the center, leaving the hard shell on the backside of the lobster intact. Be careful not to cut into the lobster meat.
  3. Preheat broiler.
  4. Place the lobster tail on a baking sheet with the hard shell facing down. Lightly baste with butter.
  5. Place 4-5 inches beneath the broiler. Watching carefully. Broil for 5-10 minutes, or until the shell is red and the meat is white.

Tip on how to cook lobster tail: When broiling lobster tails you may want to leave your oven door open slightly to help prevent the lobster tails from baking.

Boiled Lobster Tails

  1. Put enough water into a large pot to completely submerge your lobster tail.
  2. For each quart of water add 1 teaspoon of salt.
  3. Bring the water to a boil.
  4. Place the lobster tail in the pot and return the water to a full boil.
  5. Boil for approximately 1 minute to 1-1/2 minutes per ounce and then remove the tail from the water. See below…
  6. Serve hot with melted, or clarified butter, and lemon wedges.

Weight 4 ounces, boil 4-6 minutes
Weight 5 ounces, boil 5-7 minutes
Weight 6 ounces, boil 6-9 minutes
Weight 7 ounces, boil 7-10 minutes

If boiling several lobster tails at once, add additional cooking time, dependent on the size of the tail.


Conveniently serves 2


2 (4 to 6 ounces) 1-inch thick filet mignon steaks

Olive oil

Salt and Peppper (after cooking)

1/2 cup cabernet
(can substitute any dry red wine of your choice)

1 to 2 tablespoons butter

Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil.

Do not salt your steaks just before cooking. Salt bring moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that a lot of people do salt their steaks before cooking, but trust me and don’t salt – the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.

Using the Pan-Searing or Sear-Roasting techniques (see below techniques), proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

Rare – 120 degrees F
Medium Rare – 125 degrees F
Medium – 130 degrees F

Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.

Bon Apetit!


Conveniently serves 2-4


1 lb of lean beef chucks

1 lb of pork cut into cubes

4 tbsps. garlic, roasted

medium sized Onion, chopped

1/2 a cup of chopped scallions (green onions)

2 tbsps. Fresh ginger root

1 small stalk of lemon grass cut into half

Beef Broth

Beef Powdered Bouillon

salt and pepper to taste

Olive Oil

1/2 tbsps. of fish sauce

Butter or lard or margerine

Chinese ramen noodles (cooked)


1) On a large deep pot, over  medium hight heat brown the meat and pork and once they are golden brown remove from heat.  Add 2 tbsps. of butter, saute` onions, and chopped ginger roots.  Return the meat back to the sauteed onions and ginger, add the beef broth to cover the meat. Let it simmer for 2o mins or till the beef and pork are tender.

2) Add the powdered beef bouillon, roasted garlic, scallions and lemon grass. Let it simmer for another 10 more minutes.

3) Remove from heat, in a bowl serve on top of cooked chinese ramen noodles and you can add more scallions,roasted garlic and fish sauce for more flavour and texture.

Bon apetit!


Conveniently serves 2


4 medium sized pieces of Boneless center-cut loin pork chops

2 tsps. of Paprika

a pinch of salt and pepper

1/4 cup of flour with 3 tbsps. of  cornstarch for dredging

2 tbsps. Olive oil and 1 tbsp.butter for sauteing

pork bouillon, crushed

1 1/2 cup of low-fat milk or heavy cream


1)  Mix flour with cornstarch with salt, pepper and paprika.  Dredge pork chops in the flour/cornstarch mixture and shake off excess.

2) Melt the butter over olive oil on medium   high heat and brown the pork chops for 2 minutes on each side.  Reduce the heat and cook for 10 minutes or until done, turning once and then you can remove the chops from the pan.

3) Combine flour mixture and pork bouillon with the low-fat milk or heavy cream using a whisk until blended or the consistency is silky smooth.

4) Add the mixture to the skillet on medium high heat. Bring to a boil, scraping the pan.  Reduce the heat and let it simmer until slightly thickened. Stir constantly DO NOT GO AWAY and leave the pan! lol.  Serve over the pork chops, with some yellow rice for side dish.

Bon apetit!