Senin, 27 Desember 2010

Orange Baked Ham



Serve 20 for dinner Prep 15 min Cook 1 hr

Ingredients:
  • 1 (10-12 pound) fully cooked, spiral-cut smoked ham on the bone
  • 6 garlic cloves
  • 8 1/2 oz. orange marmalade
  • 1/2 cup French's Honey Dijon mustard
  • 1 cup light brown sugar, packed
  • 1 orange, zested
  • 1/4 cup freshly squeezed orange juice
Directions:
  1. Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
  2. Mince the garlic in a food processor. Add the marmalade, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
  3. Serve hot or at room temperature.

Honey Balsamic Green Bean






Serve 4 to 6 Prep 10 min Cook 30 min
Ingredients:
  • 1 Lb green bean
  • 6 sweet peppers, seeded thinly sliced
  • 1 Tbsp Olive oil
  • 1 Tbsp minced garlic
  • 1 Tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp onion powder
  • Salt and freshly craked black pepper


Directions:

Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 3 to 4 minutes. Immediately remove the beans from the water and add them to an ice water to stop the cooking process. Drain.

In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring often. Oncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook about 10 more minutes.

Transfer the beans to a serving bowl and serve.



Jumat, 17 Desember 2010

Recipe: Peppermint Bonbon Cookies


8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies
6 tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate morsels
Additional coarsely crushed hard peppermint candies, divided
1/2 cup powdered sugar (optional)
2 1/2 teaspoons milk (optional)
1/2 cup semisweet chocolate morsels, melted (optional)

Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally.

Remove from heat, and stir in 1/2 cup crushed peppermint and 6 tablespoons sugar.

Let cool 30 minutes.

Add eggs to melted chocolate, 1 at a time, stirring well.

Stir in extacts.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined.

Stir in chocolate morsels.

Cover and chill dough 2 hours or until firm enough to shape.

Shape dough into 1 1/2 inch balls; place on parchment paper-lined baking sheets.

Bake at 325 degrees for 12 to 13 minutes or until cookies are puffed and cracked on top.

Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies.

Let cookies cool 5 minutes on baking sheets.

Transfer to wire rack to cool completely.

Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired.

Drizzle with melted chocolate, if desired.

Sprinkle cookies again with chopped peppermint, if desired.

Let cookies stand until glaze and chocolate are firm.

Makes about 2 1/2 dozen

Oxmoor House, June 2007

Selasa, 07 Desember 2010

Recipe: Green Beans with Mustard Vinaigrette


2 pounds green beans, trimmed
1 tablespoon olive oil
2 shallots, sliced
2 tablespoons apple cider vinegar
2 tablespoons grey poupon mustard

Bring a large pot of water to a boil.

Add green beans and cook just until tender, 4 to 5 minutes.

Drain and run under cold water to cool; transfer to a serving bowl.

In a saucepan, add heat olive oil over medium-high heat.

Add shallots and cook till tender, 3-4 minutes, stirring occasionally.

Stir in vinegar and mustard.

Serve on side or toss to combine with green beans.

Makes 8 servings


My own recipe- December 2010

Jumat, 03 Desember 2010

Recipe: Peanut Butter Chocolate Chip Cookies


These cookies are delicious- crispy on the outside, soft and chewy in the middle. They make big sized cookies, but well worth it! -Susan


1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate

Preheat overn to 375 degrees.

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.

Beat in the eggs one at a time, then stir in the corn syrup, water, vanilla extract.

In another bowl, combine the flour, baking soda, and salt; stir into peanut butter mixture.

Fold in chocolate chunks.

Drop by 1/4 cupfuls 3 inches apart on an ungreased baking sheet.

Bake for 12 to 14 minutes in a preheated oven, or until edges are golden.

Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Makes 2 dozen

Recipe by Kathy Bliesner, found on Allrecipes.com

Selasa, 30 November 2010

Recipe: Chocolate Chunk-Peanut Cookies


1/2 cup butter, softened
1/2 cup shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted dry-roasted peanuts
1 (11.5 ounce) bag chocolate chunks (I used milk chocolate chips)

Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well.

Add eggs, beating until blended.

Combine flour and next 4 ingredients.

Add to butter mixture, beating well.

Stir in peanuts and chocolate chunks (or chips).

Shape dough into 2-inch balls (about 2 tablespoons for each cookie).

Flatten slightly, and place on ungreased baking sheets.

Bake at 375 degrees for 12 to 15 minutes or until lightly browned.

Cool on pan 1 to 2 minutes; remove to wire rack to cool completely.

Makes about 28 cookies.

Southern Living, May 2004

Senin, 29 November 2010

Recipe: Buttermilk Chicken Tenders


1/2 cup buttermilk
3/4 teaspoon Tabasco sauce
1 1/3 pounds chicken tenders
3/4 cup all-purpose flour
2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 eggs
2 cups bread crumbs (Panko)
3/4 cup vegetable oil

Mix buttermilk and Tabasco in a resealable plastic bag.

Add chicken tenders and marinate for at least 1 hour up to 1 day.

In a shallow dish, mix flour with salt and cayenne pepper.

In another shallow bowl, beat together eggs with 2 tablespoons water.

Place bread crumbs in a separate shallow dish.

Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess.

Next, dip chicken in bread crumbs, pressing gently into crumbs to coat.

(Chicken may be prepared up to 5 hours ahead; cover and refrigerate).

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat.

When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes.

Transfer to a plate and keep warm.

Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.

Makes 6 servings


All You, April 2006

Senin, 22 November 2010

Recipes: Stuffed Peppers


1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Preheat oven to 350 degrees.

Place the rice and water in a saucepan, and bring to a boil.

Reduce heat, cover, and cook 20 minutes.

In a skillet over medium heat, cook the beef until evenly browned.

Remove and discard the tops, seeds, and membranes of the bell peppers.

Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers, if necessary, so that they will stand upright).

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.

Spoon an equal amount of the mixture into each hollowed pepper.

Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Makes 6 servings


Allrecipes.com

Jumat, 19 November 2010

Recipe: Korean-Style Pork with Asian Slaw


1 large or 2 small pork tenderloins (about 1 1/4 pound), trimmed
1/3 cup soy sauce
1/4 cup rice vinegar
3 tablespoons light brown sugar
2 medium cloves garlic, minced
1 1/2 tablespoons minced fresh ginger
1 tablespoons Asian sesame oil
1 tablespoon Asian chile sauce (like Sriracha)
1 pound Napa cabbage, thinly sliced
1 cup grated carrot (about 2 medium carrots)
4 scallions (both white and green parts), trimmed and thinly sliced
5 tablespoons canola or peanut oil
Kosher salt

Cut the pork on the diagonal into 1/2 inch thick medallions.

In a small measuring cup, whisk the soy sauce, 2 tablespoons of the rice vinegar, 2 tablespoons of the brown sugar, the garlic, ginger, 1/2 tablespoon of the sesame oil, and 2 teaspoon of the chile sauce.

Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce.

Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.

Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 tablespoon of the canola oil, 1 teaspoon salt, and the remaining 2 tablespoon rice vinegar, 1 tablespoon brown sugar, 1/2 tablespoon sesame oil, and 1 teaspoon chile sauce.

Let sit for 15 minutes, toss again, and transfer to a large serving platter.

Heat 2 tablespoons of the canola oil in a heavy based 12 inch skillet over medium-high heat. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate.

Discard the marinade.

Add half of the pork medallions to the skillet, spacing them evenly.

Cook them until well browned on one side, about 2 minutes.

Flip and cook until the pork is just cooked through, about another 2 minutes.

Set the pork on top of the slaw.

Pour out the oil and wipe the pan with paper towels.

Return the pan to medium-high heat.

Add the remaining 2 tablespoons canola oil, and cook the remaining medallions in the same manner.

Top the slaw with the remaining pork and pour the reserved soy-ginger sauce over the medallions.

Serve immediately, sprinkled with the remaining scallions.

Makes 4 to 6 servings.

Fine Cooking magazine, Fall 2008

Senin, 15 November 2010

Recipe: Cauliflower with Mustard-Lemon Butter


1 small head of cauliflower (about 1 3/4 pound)
1 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees.

Butter rimmed baking sheet.

Cut cauliflower in half, then cut crosswise into 1/4 inch thick slices.

Arrange slices in single layer on prepared sheet; sprinkle with salt.

Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat.

Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.

Transfer cauliflower to platter.

Sprinkle parsley and serve warm.

Makes 6 servings

Source unknown

Jumat, 12 November 2010

Recipe: Gooey Mozzarella-Garlic Bread

1 loaf Italian or French bread, halved crosswise
olive oil
garlic powder
shredded mozzarella cheese

Preheat oven to 400 degrees.
Sprinkle olive oil evenly to coat each side of bread.
Sprinkle garlic powder evenly on both sides of bread.
Place enough cheese to cover evenly on each slice of bread.
Close bread, as if making a sandwich.
Wrap in foil and bake 10 to 15 minutes, or until cheese melts.
Makes 4 servings

Recipe from Robin Miller on Food Network.com

Kamis, 11 November 2010

Recipe: Chicken with Provencal Sauce


4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 cup less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
fresh thyme sprigs (optional)

Place chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat.

Add chicken; cook 6 miutes on each side or until done.

Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly.

Add broth and herbes de Provence, bring to a boil, scraping pan to loosen browned bits.

Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).

Remove from heat, add butter, and lemon juice, stirring until butter melts.

Serve sauce over chicken.

Garnish with thyme sprigs, if desired.

Makes 4 servings
Cooking Light, January 2005

Rabu, 10 November 2010

Recipe: Chicken Pot Pie

This is such a simple recipe but so delicious and a great company meal.

2 cups baby carrots, sliced
1 onion, chopped
3-4 large baking potatoes, cut into bite size pieces, slightly cooked
1 (12 ounce) package frozen peas
2 chicken breasts, throughly cooked and cut into bite size pieces
1 (12 ounce) can cream of chicken soup
1 cup milk
1 package refrigerated pie crust

Grease a 13 x 9 inch baking dish.
In a saute pan, add carrots and onions and saute until slightly soft.
In a pot, boil potatoes until soft but do not completely cook.
Mix carrots, onions, and potatoes in the baking dish.
Add the frozen peas and chicken pieces, mix well.
In another bowl, add soup and milk; mix well.
Pour soup mixture over ingredients in baking dish.
Cover top of pot pie with the pie crust.
Place in oven and cook for 30-40 minutes, or until crust is slightly brown.

Makes 4-6 servings

NOTE: You don't want to thoroughly cook the vegetables since they will be cooking again in the oven. If you overcook, they will get very soft and mushy.

My own recipe by Susan

Selasa, 09 November 2010

Recipe: Enchilada Casserole

1 1/2 pounds ground beef
1 cup onion
1 1/2 teaspoon ground cumin
2 cloves garlic, crushed
4 tablespoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1/2 cup enchilada sauce
1/2 cup tomato sauce
1 dozen corn tortillas
1 pound shredded Mexican blend, shredded

Preheat oven to 375 degrees.
Grease a 13 x 9 baking dish.
In a skillet cook beef and onions.
Add next ingredients and simmer for 10 munutes uncovered till liquid evaporates.
Pour 1/2 of sauce in dish and arrange 1/2 of tortillas to cover bottom of dish.
Pour 1/2 of remaining sauce evenly over tortillas.
Spoon in beef mixture, and sprinkle with 1/2 of cheese.
Place remaining tortillas and spread with remaining sauce.
Top the rest of cheese.
Cover with foil and bake 40 minutes, then another 5 minutes uncovered.
May be prepared 24 hours in advance.

Recipe modified by Susan, original recipe by Sara Stickland

Sabtu, 06 November 2010

Recipe: Herbed Chicken Parmesan


1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs (I used Panko breadcrumbs, usually found in the ethnic section of your grocery store)
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups tomato-basil pasta sauce
2 teaspoons balsalmic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese (I used sliced provolone and used enough cheese to cover the top of each chicken tender)

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish.

Place egg white in a shallow dish.

Dip each chicken tender in egg white; dredge in the breadcrumb mixture.

Melt butter in a large nonstick skillet over medium-high heat.

Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl.

Cover with plastic wrap; vent.

Microwave sauce mixture on HIGH 2 minutes or until thoroughly heated.

Pour the sauce over chicken in pan.

Sprinkle evenly with the remaining Parmesan and provolone cheese.

Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Makes 4 servings

Cooking Light, November 2003

Minggu, 03 Oktober 2010

Mango Couscous



Ingredients:

1 cup couscous
1 Mnago, peeled and diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 tsp freshly squeezed lime juice
1 Tbsp chopped mint (optional)
salt & pepper to taste

Directions:
1. Cook couscous according to package directions.
2. Combine with Mango, red onions, cilantro & lime juice.
3. Season to taste with salt and black pepper.

Grilled Curried Shrimp with yogrut sauce






Serve 4 Prep: 10 mins Cook: 10 mins

Ingredients:

3/4 lb shrimp, cleaned and shelled, tails on.

Marinade Sauce

2 Tbsp Red curry paste
2 tsp vegetable oil
1 Tbsp minced garlic
1 Tbsp freshly squeezed lime juice

Dipping sauce

1 7-oz container Greek yourt
1 tsp grated ginger
1/2 tsp minced garlic
1 Tbsp chopped cilantro
Lime wedges (optional)


Directions:
In a large bowl, whisk together red curry paste, vegetable oil, garlic & lime juice. Add shrimp; toss to coat.
Mean time, mix together yogurt, ginger and cilantro and garlic in a small bowl. Season to taste with black pepper
Heat grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
Arrange shrimp on platter and serve with yogurt sauce. Garnish with lime wedges if desired.

Jumat, 01 Oktober 2010

Recipe: Applesauce Cake

This recipe can also be used to make muffins. Simply reduce the baking time by 15 minutes.

1/2 cup vegetable oil, plus more for cake pan
3 large apples, peeled, cored, quartered, and cut into chunks
1/2 cup light-brown sugar
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground c innamon
1/4 teaspoon ground nutmeg
confectioners' sugar (optional), for serving

Preheat oven to 350 degrees.
Lightly oil an 8-inch round cake pan.
In a medium saucepan, bring apples and 1/4 cup water to a simmer over high.
Cover, reduce heat to medium, and cook until apples are very tender, 12 minutes.
Mash apples with a whisk, stirring to dry mixture slightly, 2 minutes.
Remove from heat.
Whisk brown sugar into apples, then oil.
Whisk in eggs, then flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
Transfer batter to pan and bake until golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes.
Let cool in pan on a wire rack 20 minutes.
Invert and let cake cool on rack.
To serve, dust trop with confectioners' sugar, if desired.
Makes 6 servings

Martha Stewart Everyday Food, October 2005
www.marthastewart.com/recipe/applesauce-cake

Kamis, 30 September 2010

Recipe: White Chocolate Chip Macadamia Nut cookies


This recipe makes a ton so feel free to cut the recipe in half. These are some of the best cookies! MMM...my mouth is just watering typing this up!

1 pound (2 cups) butter, room temperature
1 2/3 cup brown sugar,
1 cup granulated sugar
3 large eggs, room temperature
1 Tablespoon vanilla
4 1/2 cup all purpose unbleached white flour
2 teaspoons baking soda
1 teaspoon salt
2 cups (12 ounce bag) white chocolate chips or chunks
1 1/4 cups (4 ounces) macadamia nuts, roughly chopped

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (no need to grease).

Measure flour, baking soda, and salt in a large bowl and blend together. Set aside.

In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.

Add brown sugar and beat again.

Scrape down the bowl and add the granulated sugar. Beat until fluffy.

Add eggs one at a time, beating after each addition.

Add vanilla, beat, and scrape again.

On low speed, add flour mixture 2 cups at a time, and mix well.

Mix in white chocolate and macadamia nuts. Mix only until blended.

Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.

Bake at 350 degrees for 10-12 minutes or until light browned. DO NOT over bake these cookies. THey continue to bake for a few minutes after they are removed from the oven.

in air tight containier or plastic bag to stay soft and moist.

Makes 48 warm and gooey cookies.
Site unknown

Selasa, 07 September 2010

Oven baked Tilapia

This recipe is great all by itself but with the fresh tomato salad or mango salad over it, it’s nothing short of amazing. If you don’t generally like fish, this recipe could change your mind. If you’re positive you don’t like fish, then try the tomato salad over grilled chicken or steak. If you are looking to make this a little lighter, omit the butter and add a little extra olive oil.

Serve: 6 PRep: 10 minutes Cook: 10 minutes

Ingredients


6 Tilapia Filets
2 lemons sliced in half
3 Tablespoons olive oil
3 Tablespoons of cold butter cut into small cubes
1/3 Cup seasoned breadcrumbs
Seasoned Salt
Fresh ground pepper
½ Tablespoon dried oregano
Pam


Directions

Preheat over to 400 degrees
Cover a cookie sheet with foil. Spray the sheet with Pam. Place fish filets on the sheet and drizzle with olive oil. Squeeze the lemons over the fish and season with seasoned salt and pepper. Sprinkle the breadcrumbs over the fish to coat the fish, then top with small cubes of cut butter. Sprinkle with oregano and place into the oven with the rack on the second highest level.
Bake for around 8 minutes then shut the oven and turn on the broiler and broil for about 2 minutes until golden brown.

Senin, 06 September 2010

Recipe: Mixed Berry Tartlets


1 (15 ounce) package rolled refrigerated unbaked pie crusts (2)
nonstick cooking spray
2 tablespoons sugar
1 tablespoons cornstarch
1 (12 ounce) package frozen mixed berries
1 tablespoon lemon juice
1/3 cup whipping cream
1/4 cup purchased lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla

Fresh mint sprigs, optional

Let piecrust stand according to package directions.

Preheat oven to 400 degrees.

Lightly coat twelve 2 1/2 inch muffin cups with cooking spray.

For pastry shells, unroll pie crusts on lightly floured surface.

Use 3 1/4 to 4 inch round cutter to cut 6 rounds from each crust.

Press rounds into prepared muffin cups, pleating to fit.

For tartlet filling, in medium bowl combine the 2 tablespoons sugar and cornstarch; stir in mixed berries and lemon juice.

Spoon filling into pastry shells.

Bake about 20 minutes or until pastry is golden.

Cool in muffin cups on wire racks for 5 minutes.

Carefully remove tartlets from muffin cups; cool completely on wire rack.

In medium mixing bowl combine whipping cream, lemon curd, the 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy.

Spoon on tartlets.

Garnish each with a mint sprig.

Makes 12 tartlets.

Better Homes and Garden Cookbook

Pickled Radish

The pickled radish for something sweet, tangy, and crunchy, which it would go well with sauced up, deep-fried chicken (Tong-dak)

Ingredients:
1 medium radish
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
1 Tbsp salt

Directions:
peel and cut the radish into 2 cm chucks.
In a big bowl evenly mix sugar & salt sall over the radish, leave them 30-40 minutes.
Put the radish into the jar and pour the juice over; add 1/4 cup of water and vinegar.
Keep the jar in the refrigerator and enjoy!

Minggu, 05 September 2010

Mung beans & rice Porridge (Nokdujuk)






Usually, peeled and split mung beans are found in Asian grocery stores only. Because they have a long shelf life, it may be a good idea to keep one bag in pantry, just in case you need them. You could buy whole mung beans, too. But, most Korean mung bean recipes that I know require peeling. Since I am not gourmet enough, I cannot tell the difference between starting from the whole beans and using these semi-prepared ones, at least not yet. I used this particular brand of peeled and slit mung beans for my Mungbean Pancakes or Mungbeans & Rice porridge...

Ingredients:
1 cup peeled mung beans
1 cup rice
5 cups homemade chicken stock (if you don't have homemade chicken stock, use plain water)
3 cups of water
2 Tbsp finely chopped carrot
3 Tbsp finely chopped green onions
a pinch of salt to taste

Directions:
Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer. Also soak mung beans in the 3 cups of cold water about 2 hours.
Add 5 cups of chicken stock and 3 cups of mung beans soaked water and mung beans in a large pot, boil with high heat, then reduce heat to medium (lower the heat if it boils over & uncover the lid slightly); cook about 20 minutes till the mung beans is cooked.
Remove the cooked mungbeans using a strainer from the pot; put it into food processor and grind the mung beans roughly.
Add rice and carrots into the pot and boil in high heat; then reduce to medium heat.
Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot.
When the rice looks cooked and add the grinded mung beans, then boil again.
Add green onions and stir often until the rice and mung beans mixture cooked all the way about 10 to 15 minutes.

Selasa, 31 Agustus 2010

Recipe: BBQ Chicken Melt


1 baguette (12 ounces) cut lengthwise in half, then crosswise into quarters
1/4 cup mayonnaise
1/4 cup Original Barbeque Sauce
4 cooked chicken breasts, thinly sliced
1/2 cup thinly sliced red onions
4 Pepper Jack cheese slices, cut diagonally in half

Heat broiler.

Place bread, cut sides-up, in single layer on baking sheet.

Sprinkle bread with olive oil, then top with mayo, bbq chicken slices, onion, and slice of cheese.

Broil 2 to 3 minutes or until cheese is melted.

Serve hot.

Makes 4 servings.


Kraft Foods Food & Family Summer 2010 magazine

Senin, 30 Agustus 2010

Recipe: Cheesy Beef-Corn Chip Skillet


1 pound ground beef
1 small onion, chopped
3/4 cup water
1 package (1 1/4 ounces) Taco Seasoning Mix
2 cup corn chips
4 slices cheddar cheese
2 cups shredded lettuce
2 tomatoes, chopped

Brown meat with onion in large skillet; drain.

Add water and seasoning mix; cook as directed on package; add corn chips.

Place meat mixture in microwave safe rimmed dish.

Put the 4 slices on top to cover mixture.

Microwave for 1 minute to melt cheese.

Top with lettuce and tomatoes.

Makes 6 servings.


Food & Family magazine (Kraft Foods) Fall 2010

Recipe: Peanut Butter-Caramel Candy Bites with Colorful Candies


1 (16.5 ounce) package refrigerated peanut butter cookie dough
24 bite-size chocolate-covered caramel-peanut nougat (Snickers bar)
72 candy-coated chocolate pieces (M&Ms)

Preheat oven to 350 degrees.

Shape cookie dough into 24 (1-inch) balls, and place in cups of lightly greased miniature muffin pans.

Bake 15 to 18 minutes or until edges are lightly browned.

Remove from oven, and press 1 bite-size Snickers bar into each cookie.

Sprinkle cookies evenly with M&M pieces.

Makes 24 cookies.


NOTE: Instead of buying the bite-size Snickers bars, I got a regular sized bar and cut it into 1-inch pieces and pressed the pieces into the center of each cookie.

Southern Living, July 2009

Minggu, 22 Agustus 2010

Recipe: Emeril's Peanut Butter-Chocolate Chip Cookies


These are some of the easiest, yummiest cookies to make in just minutes. The best part was I didn't even have to pull my Kitchen Aid mixer out either. All I needed was a large metal bowl, wooden spoon, a couple measuring cups, ingredients, and cookies were ready.


1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup semisweet chocolate chips
1 large egg, beaten
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees, with racks in upper and lower thirds.

In a large bowl, combine all ingredients and stir with a wooden spoon until smooth.

Using a 1 teaspoon, place dough 1 inch apart on a ungreased baking sheet.

Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through.

Let cookies cool on sheets.

(To store, keep cookies in an airtight container at room temperature, up to 3 days.)

Martha Stewart Everyday Food magazine, date unknown

Sabtu, 21 Agustus 2010

Recipe: Tortilla Soup


1 small onion, finely chopped (about 1/4 cup)
1 clove garlic, finely chopped
2 cups chicken broth
3/4 to 1 teaspoon chili powder
1 can (15 ounces) tomato sauce
2 cups cut-up cooked chicken
2 cups tortilla chips
1 cup shredded Monterey Jack cheese (4 ounces)
1 small avocado, peeled and sliced

Place onion, garlic, broth, chili powder, tomato sauce, and chicken in a crockpot.

Place on HIGH for 4-6 hours.

Divide tortilla chips on the bottom of each bowl.

Add soup.

Place cheese on top with some avacados.

Serve immediately.

Makes 4-6 servings.

Recipe site unknown

Recipe: Puffed-Rice Bars with Peanut Butter and Chocolate


3 tablespoons unsalted butter, plus more for baking dish
4 cups miniature marshmallows
1/3 cup creamy peanut butter, preferably natural
1/2 teaspoon coarse salt
6 cups puffed-rice cereal
nonstick cooking spray or vegetable oil, for preserving
1 package (12 ounces) semisweet chocolate chips, melted
1/4 cup chopped, roasted, salted peanuts

Butter an 8-inch square baking dish.

In a large pot, combine marshmallows, peanut butter, buter, and salt.

Cook over medium, stirring, until melted, about 4 minutes.

Add cereal and stir to combine.

With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish.

Spread half the melted chocolate on top.

Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.

(Store in an airtight container, up to 3 days.)

Makes 16 bars

Martha Stewart Everyday Food magazine

Recipe: Raspberry-Lemon Whoopie Pies


1/2 cup (1 stick) butter, room temperature
1 cup plus 3 tablespoons light-brown sugar
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup whole milk
3/4 cup heavy cream
1 cup fresh raspberries (4 ounces)

Preheat oven to 350 degrees.

In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy.

Add vanilla and egg and beat to combine, scraping down bowl as needed.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed).

Beat well to combine.

Drop batter in 1 tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets.

Bake until puffed and golden around edges, 10-12 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.

In a large bowl, whip cream, and 3 tablespoons brown sugar to soft peaks.

In a small bowl, mash raspberries with a fork, then fold into whipped cream.

Divide raspberry cream evenly among bottomrs of half the cakes, then sandwich with remaining cakes.


Martha Stewart Everyday Food

Minggu, 15 Agustus 2010

Turkey Meatloaf



Serve 6 Prep: 20 mins Cook: 1 hr
Ingredients:

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, (3/4-finely chopped, 1/4-thinly sliced)
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh pasley
1 cerely, chopped
2 pounds ground turkey breast
1 1/2 cups herbed sundried tomatoes in oil, pureed in a food process
2 eggs, beaten
1 cup plain bread crumbs
1 Tbsp. Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk.
Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion.
In a large bowl combine the turkey, oat mixture, chopped onion, 1 cup of pureed sun-dried tomatoes (reserving 1/2 cup of sun-dried tomato puree), eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high.
Mix tomato sauce with reserved sun-dried tomato puree.
Pour the tomato sauce mixture over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.

Selasa, 20 Juli 2010

Recipe: Hash Brown Casserole with Bacon, Onions, and Cheese


I have to say I am not much of a morning breakfast person. I always have to have my hot cup of coffee in the morning to get my day started. One of my favorites is breakfast food for dinner. Whether it is just simple bacon, eggs, and shredded hashbrowns or breakfast burritos for dinner, I definately enjoy my breakfast food.

I came across this recipe and it has all my favorite things in it. When the potato casserole was in the oven cooking I wasn't sure just the best side dish to serve with this. All of a sudden I realized how yummy this potato casserole might as a filling with scrambled eggs, sour cream, salsa, and shredded cheddar cheese wrapped in a flour tortilla...a breakfast burrito.


Hash Brown Casserole with Bacon, Onions, and Cheese

6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32 ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup chopped green onions
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4 ounces) can cream of mushroom soup, undiluted
Cooking spray

Cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from pan, and crumble.

Discard drippings in pan.

Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently.

Stir in potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.

Add potato mixture; toss gently to combine.

Spoon mixture into an 11 x 17 inch baking dish coated with cooking spray.

Sprinkle with remaining 3/4 cup cheese.

Cover with foil coated with cooking spray.

Refrigerate 8 hours or overnight.

Preheat oven to 350 degrees.

Remove casserole from refrigerator; let stand at room temperature 15 minutes.

Bake casserole, covered, at 350 degrees for 30 minutes.

Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Makes 6 servings

Cooking Light, November 2005

Kamis, 08 Juli 2010

Korean Tofu Ssamjang Sauce





Using comercial ssam jang product, you can make your own better ssamjang.
When you don't have comercial ssam jang product, you can mix 1 Tbsp of red pepper paste and 1Tbsp of soy bean paste, this substitute might be even better.
This recipe makes multiple servings. You can store them in the refrigerator for up to 1 month.

4-6 oz of medium firm soy bean curd (Tofu)
6 Tbsp. store bought Ssamjang
1/2 onion, chopped
1/2 jalapeno, seeded, chopped
1 Tbsp minced garlic
2 Tbsp chopped green onion
1 tsp sesame seed oil
1 tsp toasted sesame seed
1 tsp anchovy flavor soup stock (San Deul Ae myulchi)


Chop up the tofu and place them in the sauce pan (do not add any oil or water in the pan.) - cook about 5 minutes; then add onions, garlic, green onions, and jalapeno; cook 5 more minutes; stir often.
Add sesame oil, dwenjang mixture, and mix with soup stock.
Cook in med-low heat, covered for 10 minutes; stir often.

Selasa, 06 Juli 2010

Korean Egg Custard (Gyeran Jjim)



Korean steamed eggs are similar to quiche, but without a crust, and these eggs are amazingly light and fluffy. Not only does this steamed egg recipe go well with just about anything, it's healthier than most egg recipes that call for frying or baking. Whenever possible, you want to steam and boil foods that require cooking, as low temperature cooking minimizes the production of harmful compounds like heterocyclic amines.

serve 4, Prep 10 minutes, Cook 25 minutes

Ingredients:

  • 3 eggs

  • 1 cup water

  • 2 tsp fish sauce

  • 1 Tbsp minced carrots

  • 2 Tbsp minced green onions

Directions:

  1. Break the eggs, whisk until the well,then sieve them; then add water, fish sauce; mix them well.

  2. Pour the egg mixture into heat safe bowl (up to 80% of the bowl) and cover them with foil.
    When the water starts to boil from the steamer, add the bowl into the steamer.
    Cook the eggs at the medium heat about half way 10 ` 15 mins)
    Change to the low heat, add minced carrots, minced green onions and cover; then cook 10 more mins.

  3. When the eggs are ready, you should be able to poke a chopstick right through to the bottom and come out with a clean chopstick.

  4. Enjoy!

* instead of fish sauce, you may add 1 tsp. salt-pickled baby shrimps called "Sewoojut".
* Add any fresh vegetables, herbs that your taste buds are calling out for
* This quick and easy steamed egg dish (gaeran jim) can be made in the microwave. If using microwave, mix eggs, water, chopped vegetables, fish sauce: mix well; then cover the bowl with a plastic wrap and cook for 4 minutes or more.

Minggu, 04 Juli 2010

Korean Sweet Black Beans (Kongjaban)






Black bean is a very good source of cholesterol-lowering fiber, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, Black Beans Give You Energy to Burn While Stabilizing Blood Sugar. In addition, they are a very good source of dietary fiber and folate.

Ingredients:

  • 2 cups black soy beans, washed
  • 3 ~ 4 cups filtered water
  • 1/2 cup soy sauce
  • 3 Tbsp sugar
  • 4 Tbsp Corn-syrup
  • 2 Tbsp Maesil Extract
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • Pinch of salt

Note: To shorten cooking time and make it easier to digest, washed black beans should be presoaked - simply soak the beans in drinking water for 6 hours or overnight, placing the bowl in the refrigerator so that the beans will not ferment.

Directions:

  1. In a pan add the black beans and presoaked water & add salt. (add more water if needed).
    Boil them on high for about 20 to 25 minutes – until the water is reduce in half.
  2. Add soy sauces and reduce the temperature to medium high, then cook them for 10-20 minutes until the sauce is reduce in half. Then add 4 Tbsp of corn syrup and 3-4 Tbsp of sugar depending on your taste. You can skip the corn syrup and use sugar or honey instead. Add sesame seed oil.
  3. Cook them for 20 to 25 minutes – until the liquid is almost gone. Watch carefully not to burn them.
  4. Sprinkle 1 tsp of sesame seeds in them, and cook them 5 more minutes on low. Turn off the heat.

Minggu, 20 Juni 2010

Smoked Chicken Strata



Serve: 6 Prep: 25 mins Chill: 2 hrs Bake: 25 mins Stand: 1o mins

Ingredients:
  • 1 Tbsp canola oil
  • 2 cup cut-up trimmed fresh asparagus or chopped broccoli
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped red or yellow sweet pepper
  • 3 whole grain English muffins, torn or cut into bite-size pieces (4 cups)
  • 2 cups shredded smoked chicken or cooked chicken breast (10 oz.)
  • 3/4 cup shredded Swiss cheese ( Gruyere cheese is better )
  • 4 eggs, lightly beaten
  • 1 cup milk

Directions:

  1. In a large nonstick skillet, heat oil over medium-high heat. Add asparagus, mushrooms, and pepper; cook about 3 minutes or just until vegetable are crisp-tender.

  2. Lightly coat casserole dish with nonstick cooking spray. Divide half of the English muffin pieces in the dish. Top with the chicken, asparagus mixture, and 1/2 cup of the cheese. Top remaining English muffin pieces.

  3. In a medium bowl, whisk together eggs, milk, and 1/8 tsp black pepper. Pour egg mixture evenly over the layers in dish. Using the back of a large spoon, press muffin pieces down. Sprinkle with the remaining 1/4 cup cheese. Cover; chill 2 to 24 hrs.

  4. Preheat oven to 325 degree. Bake 25 to 30 minutes or until a knife inserted in centers comes out clean. Let stand 10 minutes before serving.

Sabtu, 19 Juni 2010

Whole Wheat Sweet Potato Bread


Serve 16 slices
Prep: 30 minutes Bake: 40 minutes Cool: 10 minutes

Ingredients:


  • 3/4 cup all-purpose flour

  • 3/4 cup white whole wheat flour or whole wheat flour

  • 2 tsp baking powder

  • 1 tsp pumpkin pie spic

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup light sour cream

  • 2 eggs, lightly beaten

  • 1/4 cup sugar

  • 1/4 cup fat-free milk

  • 1/4 cup canola oil

  • 1 1/2 tsp vanilla

  • 1 cup mashed cooked peeled sweet potatoes

  • 1/4 cup chopped pitted dates

  • 1/4 cup chopped pecan, toasted


Directions:

  1. Preheat oven to 375 degree. Lightly coat 8x4x2 loaf pan with nonstick cooking spray. set aside.

  2. In a large bowl, combine flours, baking powder, pumpkin pie spice, baking soda, and 1/4 tsp salt.

  3. In a medium bowl, combine sour cream, egg, sugar, milk, oil, and vanilla. Stir in sweet potatoes.

  4. Add sour cream mixture to flour mixture. Stir just until moistened. Fold in dates and pecans. Spon batter into pan, spreading evenly.

  5. Bake 40 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely.

Steamed kabocha squash is a favorite of mine — it’s one of the most flavorful squashes around, and is chock full of nutrients like beta carotene (especially when you eat the thin skin).

I mashed the cooked kabocha with a fork and bake the bread substituting mashed squash for the mashed sweet potatoes. It came out so good! Try it!

Recipe: Caramel Cups


I absolutely love caramel! When I came across this recipe my mouth started to water as I imagined the smooth, sweet, taste of the caramel and couldn't wait to try these little desserts out. These desserts are quite sweet. I whipped my own cream using heavy whipping cream and left it unsweetened, which evened out the sweetness.

1 (1.9 ounce) package mini phyllo shells
about 20 soft caramel candies, unwrapped
1/4 cup half and half
whipped cream
1 (1.4 ounce) Heath candy bar, finely chopped

Preheat oven to 350 degrees.

Arrange phyllo shells on a baking sheet.

Bake phyllo shells at 350 degrees for 5 minutes or until crisp; cool slightly.

In a glass microwave safe bowl, add caramels and half and half.

Heat for 1 minute; stir, and continue to heat until mixture is smooth, 30 seconds at a time.

Spoon caramel mixture into each phyllo cup filling about 3/4 full.

Add a dollop of whipped cream and a sprinkle of Heath candy bar.

Serve immediately.

Makes 15 phyllo cups.

Recipe revised from Cooking Light Fresh Food Fast Weeknight Meals

Recipe: Tostada with Egg


Lately, as I have been flipping through recipe books to get inspired and get my foodie creative juices running, I've seen a lot of recipes for Huevos Rancheros, which is Spanish for "rancher's eggs," although the more common translation is "country" or "country-style" eggs. Huevos rancheros consists of fried corn tortillas topped with fried eggs and then a layer of salsa.

All the pictures have looked so delicious, so I put my own take on it. I took a tostada shell and put a layer of refried beans, shredded mexican style cheese, chopped tomatoes, green onions, avocados, salsa, sour cream, and a fried egg on top. It turned out so delicious!

Random Post: Ways of Summer

Some of us are still waiting for Summer to arrive in our state. I came across this list of fun things to do in the summertime. I have picked out my favorites, and hopefully whenever the sunshine decides to shine here I might just be able to enjoy one or two of these on this list:

  • Eating a ripe peach at its peak.
  • Dig into a funnel cake or corn dog at a state fair or hometown street festival.
  • Watermelon juice for a day at the beach: puree the fruit in a blender and don't forget the ice.
  • Make homemade barbecue sauce for grilled chicken or ribs.
  • Strawberry ice cream in a waffle cone is worth sticky fingers.
  • Sharing a box of saltwater taffy on the boardwalk.
  • Throw summery herbs like basil and cilantro into a dinner salad.
  • BLTs with heirloom tomoatoes and smoky, thick-cut bacon.
  • After picking blueberries and eating your fill, freeze the rest for pancakes.
  • Corn on the cob with salt, pepper, and fresh lime.
  • Cooking what you've bought at the farmer's market as soon as you get home.
  • Making jam.
  • Cracker Jacks and a foot-long hotdog at the ballpark.
  • A special occasion calls for a double-crusted jumble-berry pie with raspberries, blueberries, and blackberries.
  • Delicious potato salad: toss the spuds with dressing while they're still warm.
  • Sipping the perfect iced coffee.
  • Salads for dinner because it's too hot to cook.
  • Best tomato sandwich: thick slices of juicy beefsteaks, mayonnaise, salt, and pepper, on lightly toasted bread.
  • Any excuse for a pool party.
  • Stir pesto into softened butter and add to grilled vegetables, corn, or steak.
  • Nothing beats chips and salsa.
  • A big jug of iced tea with fresh spearmint.
  • Finding the perfect stick for roasting marshmallows.
  • Sitting in the pool eating watermelon.
Taken from Martha Stewart Everyday Food Summer 2010

Rabu, 16 Juni 2010

Mochiko Cake




I've been looking thinking of creative uses for mochiko. mochi cake is an easy, tasty recipe. The appearance is that of a cake, and the texture is in between a mochi and a cake. It's like a very chewy cake. I was slightly worried that the the crown daisy powder might affect the batter, but it worked out beautifully. The mochi cake is not very sweet, and is full of little bits of goodies. Enjoy!


Serve: 24 slices

Ingredients:

  • 1 box (16 oz.) Mochiko - sweet rice flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup (more or less) brown sugar
  • 2 1/2 cup Milk ( or more )
  • 1/2 cup chopped mixed nuts (example: pumpkin seeds, walnuts, pecan...)
  • 1/2 cup mixed dried fruits (example: blueberries, cranberries, grapes, dates...)
  • 1 ~ 2 cups mixed cooked beans ( example: kidney beans, green peas, edamame, black beans, red beans...) or steamed & chopped vegetables (example: sweet potatoes, kabocha squash...)
  • 1 ~ 2 Tbsp crown daisy powder or green tea powder (matcha powder)

Directions:

  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine Mochiko flour, baking soda, baking powder, brown sugar, salt, & crown daisy powder and mix well.
  3. Add milk to flour mixture and mix well
  4. Fold in mixed nuts and dried fruits, and cooked beans...
  5. Pour into greased 8 x 8-inch baking pan.
  6. Bake at 375 degree for 45 mins till top is golden brown.
  7. Cool over a wire rack, and then slice and serve.

Selasa, 08 Juni 2010

Recipe: Chicken Breasts with Brown Onion Gravy

Of course after an excellent dinner has been consumed and no evidence remaining, I sit down to write about it and NOW remember I should of taken a picture. I am completely bummed I don't have a picture for this recipe.

This is my own recipe. I served the chicken with mashed potatoes (mixed with butter and heavy whipping cream), fresh corn cut off the ear (browned in some butter), and a ceasar salad.

4 tablespoons olive oil
2 chicken breasts, flattened to 1/4 inch thick
1/2 cup all-purpose flour
1/2 white onion, thinly sliced
1 cup less sodium beef broth

Heat oil in a large skillet over medium-high heat.
Flatten the chicken breasts till about 1/4 inch thick.
Dredge chicken in flour.
Add chicken to hot pan and cook 2 to 3 minutes on both sides or until chicken is browned; transfer to a plate.
Reduce heat to medium.
Add onions to pan and cook 3 minutes or until tender.
Stir in broth, scraping to loosen browned bits.
Return chicken to pan.
Bring to a boil; reduce heat and cook until chicken is done; about 8-10 minutes.
Makes 2-4 servings

Minggu, 30 Mei 2010

Random Picks: Chopped Cafe Salad (with recipe)

Salads are so refreshing, healthy, and versitile. They can be served hot or cold. There are hundreds of varieties of toppings: fresh or cooked vegetables, meat (cold cut, hamburger, bacon, beef, chicken, steak), fruit, fresh herbs, and the list is endless.

Salad is like an art. They can be served layered, the toppings can be placed in strips on top, or simply put in a bowl all mixed together. There really is no right or wrong way to make a salad.

I could eat a salad everyday. I enjoy tasting the fresh ingredients, and the satisfying crunch. One of my most recent creations of a salad is a bowl with a fresh, rinsed and dried, chopped head of romaine lettuce, a strip of feta cheese, tomatoes, cucumbers, strips of bacon, bean sprouts, and a hard-boiled egg topped with my homemade bleu cheese dressing (recipe below). I call this salad my Chopped Cafe Salad. Happy chopping!


Blue Cheese Dressing
1/2 pound blue cheese (1 cup packed)
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon red wine vinegar
1 teaspoon dry mustard

In a bowl, break blue cheese into 1/2 inch chunks.
Add buttermilk, mayonnaise, sour cream, red wine vinegar, and dry mustard; stir until blended.
If making up to 4 days ahead, cover and chill; stir before using.

NOTE: You can also use gorgonzola cheese instead of the blue cheese.

Sabtu, 29 Mei 2010

Recipe: Caramel Macchiato Coffee Shake

I love coffee! I enjoy my hot black drip coffee with cream and sugar every morning. If I go out for coffee I usually order an Americano (made with espresso and water). If I feel like treating myself I will order the caramel macchiato extra hot with whipped cream. Today I had a coupon for one pint of Starbucks ice cream and selected the Caramel Macchiato flavor. I got inspired and here is the recipe I came up with. This makes a creamy, smooth, refreshing drink with a coffee kick.

Caramel Macchiato Coffee Shake

3/4 cup strong brewed coffee, cooled to room temperature
1/4 cup dark chocolate covered espresso beans
1/2 cup half and half
one pint Starbucks Caramel Macchiato ice cream

Place all ingredients in a blender.

Blend until smooth and espresso beans are in small pieces.

Makes 2 shakes.

Random Picks: Meatballs (recipe included)

Lately I have been so hungry for meatballs and gravy, served with boiled potatoes. I have yet to master a meatball recipe or even find a delicious recipe I like- so tonight I went for the frozen meatballs. I am definately not one for many frozen foods, with a few exceptions. I like the satisfaction of chopping, the fresh taste, and enjoy taking the time to make something, instead of pulling out a plastic bag from the freezer and throwing it in the microwave for a few minutes.

One of my favorite grocery stores is Trader Joes. They have a variety of fresh fruits, vegetables, meat, cheeses, and so many unique kinds of food. They do have a frozen food isle. I have tried numerous kinds of their frozen foods, and dinners and they are actually quite good. I hadn't tried their meatballs yet and decided to give them a try.

My first thought when I put them in the shopping cart was to serve them with brown gravy, mashed potatoes, a vegetable, and green salad. Today I was shopping at Costco and all around the store they had the food sample tables set up. One of the samples was a big bottle of this Veri Veri Terriakyi Sauce and Marinade. They had served this sample with meat. It looked delicious! I couldn't resist the marinade and thought I would try it with the meatballs. After I returned home, I dumped a little bit over the meatballs and let it marinade for about an hour. For dinner, I served this recipe with diced boiled potatoes, and fresh corn kernals cut off the ear on the stove in butter with salt and pepper to taste.

Teriyaki Marinated Meatballs

1 (16 ounce) frozen package of Italian style meatballs

1 cup Veri Veri Teriyaki Sauce and Marinade

In a bowl, take meatballs and place teriyaki marinade on top; stir to blend.

Let sit for 1 hour.

In a heavy saucepan, put in meatballs and marinade.

On medium-high heat, bring sauce to a boil; stir occasionally.

Let cook for about 20 minutes or until meatballs are heated through.

Serve immediately.

Jumat, 28 Mei 2010

Random Picks: Dessert Idea

For some reason, most of the ideas I think of come as I am lying in bed about ready to go to sleep. The other night I thought of this dessert idea and put my idea in action. It is rather quite simple and looks fun. I took tall stemmed champagne glasses. I made some vanilla pudding and set it aside in a separate bowl, then made some chocolate pudding in another bowl. I layered the vanilla and chocolate pudding and filled the glasses about 3/4 full. I added the rest with fresh whipped cream, and garnished with a strawberry. It is a very simple, quick, elegant looking dessert!

Random Picks: Sushi

I just tried sushi for the first time. Phew, I did! Really...!! For those of you that know me very well, you know I can't stand to eat anything from the sea. I have never had the pallete for seafood. Tonight Scott wanted to go out to eat and as we were discussing where to go I got out the phone book for more ideas. I turned to a Japanese restaurant ad and he said he could go for some sushi. I gave him a scrunched up face and said, "Eww". I knew they would have other choices of food to order so off we went to Osaka Japanese Restaurant located in Olympia, WA. On the way he was convincing me that sushi really was good and he had the same reaction as I did at first. Just the thought of raw fish doesn't sound to appetizing. I ordered the Beef Yakisoba (picture below), Scott ordered the plate of Sake (Salmon) sushimi (picture to the right). When we got our food, Scott poured the soy sauce into the little dish they bring you, and added just a little wasabi to make the flavor mild for me. He gave me a large piece of ginger to cleanse my pallete and cut off a small piece of fish, dipped it in the sauce, and in my mouth it went. First reaction was: it was okay- melt in your mouth though, soft but chewy- definately not fishy. Atleast I was proud of myself for trying it and so was Scott! He also ordered some Spicy Salmon sushi rolls (Salmon, some diced veggies, seaweed wrap and white rice). That was actually my favorite. I couldn't even taste the raw fish in it at all and was very spicy, rolled in rice with vegetables inside. Yum!

The Beef Yakisoba (the red is pickled ginger)

Kamis, 27 Mei 2010

Random Picks: Southern Girl Sweet Tea (and Recipe)


I got introduced to sweet tea about a year ago when my boyfriend, Scott, and I were grocery shopping and he added a gallon of sweet tea to the shopping cart. After we got home, I took a sip and was instantly addicted.

Growing up, my mom would make an unsweetened black tea. I always added a bit of white sugar to my glass to make it a little sweeter and sometimes a slice of fresh lemon and mint leaves. As we know, when you add something like sugar to a cold glass of tea and stir almost all of it ends up at the bottom and doesn't dissolve. It may sweeten it a little, but by the time you get to the bottom of your drink the last gulp is nothing but a gritty mouth full of sugar.

I had remembered in one of my cookbooks there is a recipe for sweet tea. I modified this recipe a little but you can find the original recipe in the cookbook, "The Get 'Em Girls' Guide to the Power of Cuisine: Perfect Recipes for Spicing Up Your Love Life" by Shakara Bridgers, Heniece Isley, and Joan A Davis.

Southern Girl Sweet Tea

3 big tea bags of black tea
1/8 teaspoon baking soda
2 cups boiling water
1 cup white sugar
6 cups cold water

Combine tea bags and baking soda in a large glass container.

Add the hot water.

Let steep for 15 minutes.

Dispose of the tea bags-do not squeeze the tea out of them.

Pour tea mix into a 2-quart container.

Add the white sugar.

Stir until sugar is dissolved.

Add the cold water.

Put in refrigerator to cool.

Enjoy with ice, lemon slices, and fresh mint leaves.

Selasa, 25 Mei 2010

Gyudon (beef bowl)



A beef bowl is called “gyudon” in Japanese. “Gyu” means beef and don is short for “donburi” which is food served on top of rice in a bowl. Many gyudon recipes are using hon-dash powder for the dash soup stock. But the Hon-Dash powder contains MSG. My recipe is much healthier.

Yield: 4 servings Time: 20 minutes
Ingredients
1lb of thin sliced beef
1 medium onion (sliced)
4 bowls of steamed rice
Spices
1 cup dashi soup stock* (Check Kake udon recipe for soup stock)
4 Tbsp soy sauce
2 Tbsp Mirin
2 Tbsp sugar
2 Tbsp sake

Preparation
1.Add dashi stock and sliced onion in the saucepan, cook for 6 minutes on medium heat
2.Add mixed spices (soy sauce, sake, sugar) and beef in the saucepan and cook on high heat.
4.Reduce heat to medium and after it boils cover and simmer for 10 minutes
5.Serve it a bowl of steamed rice with soup in the saucepan