Saturday, December 14, 2013

Peppermint Bark Brownie

Peppermint Bark Brownie





Imagine a room smelling like Christmas! The sweet aroma filled in the air by the peppermint and chocolate brownie baking in the oven.  It's also a perfect dessert to serve at Christmas parties or after dinner meals. Also, this peppermint bark brownie is a great dessert to serve with coffee or tea.




Ingredients:

  • 1 cup of flour 
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt 
  • 4 table spoons of brown sugar
  • 3 tablespoons white sugar
  • 1 egg 
  • 1 teaspoon of peppermint extract 

  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons of unsalted sweeten butter
  • 3 table spoons of heavy cream
  • Grease or spray a 9 inch cake pan 
  • Or a brownie pan 


Topping: 

  • Crushed coarsely peppermint candy
  • 1/2 cup semi dark chocolate 
  • 1/2 cup white chocolate chips
  • About 4 tablespoons of dark chocolate icing
  


Preheat oven to 375 degrees
In a small bowl, Sift the flour,baking soda,baking powder, salt, sugar and brown sugar. Mix it well. 




Using a double boiler, it's basically a small to medium size pot with about 1/4 of water and a glass bowl. Boil the water until it starts to steam, then lower the heat to a simmer. Place the bowl on the pot and add the unsalted butter. Once the butter is melted, add the semi-chocolate chips. Stir until the chocolate chips starts to melt, gradually add in the heavy cream. Once everything melts and well blended, set a side to cool off. 


Once the chocolate cools of, add the dry mixture to the chocolate mixture. Mix well, then add the egg and peppermint extract. Mix everything well. Bake about 15 - 20 minute or until tooth pick comes out clean. 



Remove the brownie and let it cool off completely for about 30 to 45 minutes.
Spread icing on evenly, this helps the other toppings to stick. Sprinkle on the white/chocolate  chips follow by the coarsely crushed peppermint. Serve with a cup of tea or hot chocolate.  

Thursday, December 12, 2013

Roasted Leg of Lamb

Roasted Leg of Lamb





       

     

















This week, I attempted for the first time to roast a leg of lamb. This would be my first time dealing with lamb, although I have tasted it before but as a different recipe from a restaurant.  I did a little research on how to make a delicious, flavorful but easy recipe to share. I like simplicity, why make life complicated? This recipe is perfect for the holidays for people who is tired of turkey or ham. Bring something different to the table this season.








    Roasted Leg of Lamb

    Ingredients
    • 2.5 - 3 lbs leg of lamb
    • 3 teaspoons teaspoons oregano
    • 2 teaspoons of of rosemary
    • 4 teaspoons of ground ginger
    • 3 teaspoons paprika
    • 2 teaspoons of ground black pepper
    • 3 teaspoon of onion powder
    • 2 teaspoons of garlic powder
    • 2 tablespoons of olive oil
    • 1/4 cup of water
    • 4 teaspoons of salt




In a large bowl, add your leg of lamb, oregano, garlic powder, Salt, black pepper, paprika, ginger and Rosemary. Massage all the ingredients into the lamb, rub it well. Marinate the lamb for at least 1 hour or over night, covered and refridgerated prior to roasting.





Preheat oven to 425 degrees 
Drizzle or lather on olive oil before roasting. Add 1/4 cup of water in to the baking pan. Cover Loosely with foil.

Roast lamb on the fattest part for approximately 1 to 1 1/2 hours or until the internal temperature reaches 145 degrees for rare, 160 degree for medium well, 170 degrees for well done. 

Remove from oven, let stand for about 10 to 15 minutes before carving.



Wednesday, December 11, 2013

Savory Vinaigrette & Cranberry Mango Salad

Cranberry Mango Salad








   Looking for something healthy but tasty? Here is a salad that will wake up your taste buds! The Cranberries gives you a little bit of tartness but the mangoes gives a splendid touch of sweetness. This salad works perfectly with a sweet and sour vinaigrette that is drizzled on to the bed of mix springs lettuce, simple lunch.


  • chopped cooked chicken breast, rotisserie chicken breast works well
  • Mix spring greens
  • 1/2 cup of chopped champagne mangoes 
  • 1 cup dried cranberries
  • 2 -3 teaspoons of Roasted crushed peanuts or almonds





Ingredients for sweet & sour vinaigrette:





  • 1 cup of vinegar
  • 1 cup of fish sauce
  • 1 cup of sugar
  • 3 cups of water
  • 4 cloves of garlic

If you like it spicy add these ingredients:

  • 3 red peppers
  • 3rd a cup of shredded carrots
  • Crushed roasted peanuts





    
 In a large pot on MEDIUM heat, combine vinegar, water, sugar, fish sauce and stir until the sugar is dissolved. Let it cool down for about 10 minutes. Then ground the garlic and peppers together and stir into the liquid. Stir in the shredded carrots. Stir 1 Teaspoon of sriracha hot sauce (for extra spiciness).  This sauce can be used as a vinaigrette and dips for all kinds of food. It can also be stored in a plastic container for about 6 months.



Arrange the salad with mix greens, then top it off with chopped chicken breasts along with sprinkles of dried cranberries and chopped champagne mangoes. Roasted peanuts are optional but adds a nice touch. Drizzle on the vinaigrette right before serving.   

Monday, December 9, 2013

Cranberry/Chocolate Chips Coconut Oatmeal

Cranberry Coconut Oatmeal








 This isn't your traditional, ordinary oatmeal cookies! This Cranberry Coconut Oatmeal Cookies makes a great snack for the family.  Best of all its a healthier option than the traditional cookies. Bake some tonight and you will be amazed how the sweet aroma of coconut and vanilla fill the air in the kitchen.



Dry Ingredients: 
  •  1 cup of all purpose flour
  •  3 cups of old fashion rolled oats
  • 1/2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  •  1 1/4 cup of brown sugar 
  • 2 cup of dried Cranberry or semi-chocolate chips
  • 1/2 of cup Coconut  



Wet ingredients 

  • 1 stick of sweeten unsalted butter, melted
  • 1 large eggs
  • 1/3 cup of 2 % milk
  • 1 1/2 teaspoons of pure vanilla extract

Baking spray



**Note: If you want to make half chocolate chip cookies and half cranberry, just divide into two bowls. Add 1 cup of cranberries and 1 cup of semi-chocolate chips into each bowls.**



 Preheat the oven at 375 degrees. On a cookie sheet, spray on the baking/cooking spray. In a large bowl, gradually mix in all the dry ingredients together.


Secondly, Gradually whisk in all the wet ingredients in a small bowl. 



Finally, pour in the wet mixture into the dry mixture. Mix everything very well. On the prepared cookie sheet. Add about two tablespoons of cookie dough, leaving about 2 to 3 inches apart. Use a fork and press lightly to form a cookie shape. Bake about 15-20 minutes or until cookies is browned around the edges. Makes 12-20 cookies. 










Saturday, December 7, 2013

Savory Meat Loaf

Savory Meat Loaf 


What's for dinner? Here's an idea! How about a  delicious savory meat loaf.  This meaty dish will satisfy that growling stomach that's been aching to be filled. This main dish goes well with a side of  mouthwatering garlic mash potatoes .



Ingredients:


  • egg
  • 1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
  • slices bread, torn into small pieces
  • small onion, chopped (1/4 cup)
  • 2 teaspoons of ketchup or BBQ sauce



McCormick Gourmet Collection, Rubbed Dalmation Sage, 0.62-Ounce Unit (Packaging May Vary) 




Topping



  • 1/2 a cup of ketchup, chili sauce or BBQ sauce







 Heat oven to 350°F.



Mix all ingredients except ketchup. Spread mixture in a loaf pan ( use about 3 slices of dried bread on the bottom of pan to absorb the juices) , shape into 9 x 5 -inch loaf in a rectangular pan. Spread ketchup over top. Bake uncovered 1 hour to or until thermometer reads 160°F. Serve with a side garlic mash potatoes.

Monday, December 2, 2013

Garlic Fried Chicken

 
 How about a easy and quick juicy fried chicken for dinner tonight? Full of bursting flavors as you bite into the crunchy outer skin but tender and juicy inside. These little fried portion wings works great as appetizers or snacks during a football game or any parties.

GARLIC FRIED CHICKEN

Ingredients

  • About 2-lb of chicken portions
  • 3 teaspoons of salt
  • 4 tablespoons of chicken granulate (low or no sodium)
  • 2 teaspoons of paprika
  • 2 teaspoons of granulated garlic
  • 2 teaspoon of ground black pepper
  • 2 teaspoons of ground dried ginger
  • 2 teaspoons of ground dried onion
  • 1/2 a package tempura flour



My favorite brand

  • Electric fryer is recommended
  • 1 large plate line with a couple of paper towels




IN a large bowl, rinse your portion wings and add all the spices in except for the tempura flour. Once everything is very well mixed, cover and store in refrigerator for about 30 min - 1 hour to marinade.


Set the marinaded chicken portion outside for about 5-10 minute.


Heat frying oil to 375 f. Best method is to use a electric fryer. Spread the tempura flour evenly on the marinade, mix in well. 


Drop about 6 - 10 chicken portions in the fryer at a time to prevent from sticking to each other, cover. After about 5 minute, rotate the portion wings and cook for another 2- 5 minute until nice and golden. 


Drain and place on a prepared dish lined with a couple of paper towels, this way it will absorb the excess oil. Serve as a great appetizer or side meal.
  









Sunday, December 1, 2013

Handy guide to grocery storage

Wednesday, November 27, 2013

Pecans with Sweet potatoes

 

Pecans Sweet Potatoes Pie







One of many reasons to look forward to this holiday is all the desserts that's served after a great thanksgiving feast! From apple pies to pumpkin pies and now this pecans with sweet potatoes pie. This pie will be on top of our family's thanksgiving lists of pies. 







INGREDIENTS



  • 2 1/2 Sweet potatoes (3 large),cubed & boiled
  • 1 teaspoon kosher Salt
  • 1/4 black Pepper
  • 2 lightly beaten eggs
  • 3 tablespoons melted unsalted butter
  • 3 tablespoons of packed dark brown sugar
  • 1 teaspoon cinnamon 
  • 1 teaspoon ginger
  • 1/2 teaspoon of nut meg
  • Marshmallows creme or packaged 
  • 1/4 cup chopped Pecans 






Directions

Start by Preheating the oven to 350 degrees. 
Boil the sweet potatoes until it's tender. In a medium bowl, mash or blend in the mixer until the potatoes is smooth. Add the eggs, melted butter, brown sugar, salt, ginger, nutmeg, and the pepper to taste. Blend or whisk until it's well blended.




In the prepared pan, use a 8 x 8 casserole dish. Pour the sweet potatoes in to the pan. Spread the marsh-mellows evenly. Sprinkle the pecans on evenly. Bake about 30 to 35 minutes or until it's nice and golden. 










GODIVA




Serves about 6-8 people.





Tuesday, November 26, 2013

Easy Crustless Pumpkin pie

Crust-less Pumpkin Pie









The pumpkin pie is one of America's favorite desserts either for Thanksgiving or Christmas feasts traditions. But the downside of this delicious dessert is the many calories we endure during the holidays. This crust-less version of the traditional pumpkin pie can decrease some calories that is from the crust. Every little calories count when it comes to trying to eat healthy around the holidays.






INGREDIENTS


  • 1 cup of sugar
  • 1/2 teaspoon of salt
  • 1 teaspoons of cinnamon
  • 1/2 teaspoons of ground ginger
  • 1/4 of cloves
  • 2 large eggs
  • 1 can of pumpkin puree (12 to 16 oz)
  • 1 can of evaporated milk (12oz)
  • about 5-6 creme brulee or baking cups
  *note 3 1/4 teaspoon pumpkin pie spice can be substituted for ginger,cinnamon,and cloves but the taste will slightly differ.
 



Toppings


  • Crushed gram-crackers (optional)
  • whipped cream
  • dashes of cinnamon


 Instructions 

 Preheat oven to 350 f.


In a small bowl, mix the sugar, salt, ginger, cinnamon, and cloves. Whisk the eggs in a large bowl follow by the sugar mixture and pumpkin puree.Gradually stir in the evaporated milk as you whisk.



POUR about 1/2 way into the baking cups. Place baking cups on a baking pan for easy carrying. Bake for about 25 to 20 minutes or until the center comes out clean with a tooth pick. Cool the pumpkin for at least 20 to 30 minutes before garnishing with whipped cream, crushed gram cracker and a dash of cinnamon. 


 




Easy Roasted Sweet Potatoes & Butternut Squash

Roasted Sweet Potatoes & Butternut Squash





 Here's a simple and easy recipe for roasted sweet potatoes & butternut squash. This side-dish is healthy and delightful with full of autumn flavors alongside of a thanksgiving feast. From the vibrant colors of the butternut squash to the simple pearl onions, this dish makes a beautiful side-dish for the holiday seasons.




 INGREDIENTS



 Vegetables

  • 1 cup of cubed butternut squash
  • 1 cup of cubed sweet potatoes 
  • 1/2 sliced or diced onions
  • 3-4 whole garlic cloves
  • 2 stalks of celery, sliced
  • 4-6 peeled pearl onions
  • 1 cup of baby carrots


 Seasoning

  • 2 teaspoons of tarragon
  • 2 teaspoons of rosemary
  • 2 teaspoons of  thyme
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of kosher salt
  • 1/2 chicken stock, low sodium
  • 4 tablespoons of olive oil


DIRECTION

 
In a medium to large roasting pan, mix all vegetables and spread thoroughly. In a bowl, combine the chicken stock, tarragon, rosemary, thyme, black pepper, salt and olive oil. Whisk the seasons together until well blended. Drizzle the seasoning thoroughly over the vegetables.


Bake at 350 degrees for 20-30 minutes or until the butternut squash is tender.









Monday, November 25, 2013

Asian Spice Roasted Turkey






 Serve something special this holiday season with an Asian Spice Rub for your TURKEY. Its a healthier alternative than the regular recipes that adds more calories than the Turkey itself. We can thank the desserts such as the apple, pecan and pumpkin pies desserts for that! However, if this rub is too much work, you can always use a helpful tip to help maintain a juicy and tender Turkey!





Asian Spice Turkey

Ingredients
  • 10 to 15 lb Turkey
  • 1 tablespoon of fresh chopped or grounded gangala
  • 1 tablespoon of fresh chopped ginger
  • 2-3 garlic cloves
  • 1 cup of very fine minced lemon grass
  • 2 teaspoon of turmeric powder
  • 2 teaspoon of kosher salt
  • 2 teaspoons of grounded black pepper
  • 2 tablespoons of paprika
  • 1/4 cup of chicken stock
  • A Blender






 In a Blender, add chicken stock first, then add the galanga, ginger, garlic, lemon grass, paprika, salt, pepper and turmeric powder. Blend everything together into a pulp. Rub or massage the turkey thoroughly, from inside and out. Cover and let the turkey marinade over night or at least 2 hours.









TIPS to make a tender juicy Turkey

 After the turkey is marinade, Preheat your oven to 350 degrees. Salt and pepper the turkey thoroughly. To make the Turkey moist, place the breast down, add 1 - 16 oz can of chicken stock on the bottom of the pan, cover and let it cook half way. After about 2 hours, carefully flip the turkey on its back and cook until the turkey breast reaches 150 f or the thigh reaches 170F.





Another tip, after the turkey is flipped. Loosely Cover the wing and the ends of the drums to prevent burning.  Once the turkey is done. Let it rest for at least 20 minutes before carving.






(Left-over) TURKEY soup




TURKEY SOUP






 Now that the turkey dinner has been devoured. Its time to figure out what to do with the main course and the sides. Here's an idea! Why not make an easy delicious TURKEY SOUP! Great for the morning after thanksgiving and since everything is already cooked, this turkey soup should be ready in no time at all!






 INGREDIENTS


  • 2- 16 ounces chicken soup (low sodium)
  • about 2 -3 lb of chopped, left over turkey
  • chopped Turkey bones 
  • Left over roasted vegetable 
  • 1 teaspoon of Thyme
  • 1 teaspoon of Rosemary
  • 1 teaspoon of Tarragon
  • 2 cups of water
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper


In a large pot on medium heat, add the chicken soup along with 2 cups of water, salt, grounded black pepper, tarragon, rosemary, and thyme. Bring it into a boil then add the turkey bones. 




      Let simmer for about 10 minutes then remove the bones, scrap the excess meats off. Add in the left over turkey meat and left over vegetables (recipe here). Cover and let simmer for another 10 minutes.















Sunday, November 24, 2013

Loaded garlic mash potatoes



LOADED GARLIC MASHED POTATOES






Make this holiday feast a memorable one! Nothing beats a Loaded garlic mash potatoes that has full of flavors. Add a sprinkle or two  bacon bits for a crunch, a side of sour cream and you got yourself a loaded mash potatoes that will amaze your friends and family this season.



LOADED GARLIC MASHED POTATOES

Ingredients
  • 3-4 small potatoes,peeled & cubed
  • 3 to 4 garlic cloves
  • 1 stick of unsalted butter
  • 1/2 cup of chopped green onions
  • 1/4 teaspoon of salt
  • 1 teaspoon of black pepper
  • 3 to 4 tablespoons of milk
  • 1/2 cup of grated cheese
  • 1 to 2 teaspoons of chopped onions for garnish
  • Serves about 4-5







Direction:


Boil the potatoes along with the garlic together. Once the potatoes are cooked through, drain. In a mixer, add your potatoes & garlic, butter and blend or whisk on medium. Once its well blended, set your mixer to low, add salt, black pepper and gradually add the milk until it looks nice and fluffy. Add the green onions in and blend a few times more.




Scoop the mash potatoes into a microwavable serving dish, sprinkle the grated cheese evenly and microwave for about 30 seconds to 1 minute or until the cheese is melted. 




Toppings: Sprinkle the bacon bits and green onions evenly. Serve along side the sour cream.