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.


  • 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 


  • 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

    • 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 .


  • 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) 


  • 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.



  • 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