MINESTRONE SOUP 

3 tablespoons unsalted butter
3 cloves garlic, minced
1 white or yellow onion, chopped
1 carrot, sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
3 cups roughly chopped Swiss chard leaves
4 ounces small pasta shells (about 1 heaping cup)
4 ounces green beans, cut into 1-inch pieces (about 1 cup)
1 teaspoon dried oregano
One 16-ounce jar tomato and sausage pasta sauce
One 15-ounce can cannellini beans, rinsed and drained
1 yellow summer squash, sliced into half-moons
1 zucchini, sliced into half-moons
1/4 cup fresh basil leaves, torn
Freshly grated Parmesan, for serving


How to make this recipe.

Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.

Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.

Divide among 6 bowls and top with the torn basil and Parmesan.

Homemade Fragrance defuser

Here's an inexpensive way to make your home smell like christmas. After cooking a meal, you don't want your house smelling like what you are cooking all night. 
Boil a pot of fruits, spice and herb.  Your home well smell like Christmas!

#HolidayTips101

Homemade Fragrant

Ingredients

• 2 Large Orange peels
• 2 -3 Cinnamon sticks
• half a cup of mint leaves
• half a cup of Cranberries
• A medium pot of water

Cooking Directions

1. Boil about half a pot of water. Add in the Orange peels, Cinnamon sticks, Cranberries. After about 3 minutes, add in the mint leaves. Stir, and let is simmer on low. Do not cover or turn on the vent.

Chocolate Strawberry Cinnamon Cake Crumble Parfait

Happy Valentines Day Everyone! What's a Valentines day without a delicious dessert! Here is a delightful dessert that's perfect for your valentine. 

Easy and delicious beautiful dessert that will impress your love ones. 

Ingredients:

• 1 1/3 cups of sifted flour

• 1 teaspoon of pure vanilla extract ( better tasting than imitation)

• 2 teaspoon of baking soda

• 1/8 teaspoon of salt

• 4 eggs lightly whisked

• 1 stick (1/2 cup) of unsalted room temperature butter

• 1- 1/2 cup of dark brown sugar

• 1/2 cup of granulated white sugar

• 2 teaspoons of ground cinnamon

• 1/2 cup of diced strawberries

Garnishing

• 2 strawberries sliced length wise 

• Whip cream

• Dashes of cinnamon 

• Chocolate syrup

Start by preheating your oven to 400 degrees. Prepare your wax paper by tracing the bottom of your cake pan. This makes cleaning a breeze or brush/spray the bottom on the cake pan.

Directions

In a large Bowl , Sift in your flour. Mix in all the dry ingredients. Follow by 4 lightly beaten eggs and melted butter, mix well. Whisk in the vanilla. Stir in the diced strawberries. 

Pour in about a 3rd ways. Bake the cake for about 45 min to 1 hour or until the tooth pick comes out clean.

After the cake is cooled. Start by adding your cake crumble follow by strawberries, drizzle a little bit of syrup and a dash of cinnamon. Repeat the steps and garnish with slices of strawberries and a chocolate hearts follow by a dash of cinnamon and drizzle on chocolate syrup. 

Braised Brussels Sprouts in Red Wine

Braised Brussels Sprouts in Red Wine

    This Braised Brussels sprouts is not just a healthy way of eating but a simple and scrumptious recipes for a special occasions such as the romantic valentines day. A nice touch of red wine gives this Brussels sprouts a great combination of flavors without the bitterness that most of us dislike. This splendid side-dish makes a great pairing with steaks and ribs, also seafood. 

Ingredients:

Ground Ginger

• 1 lb clean cut in halves Brussels sprouts

•  half an onion, diced

• 3 to 4 cloves of minces garlic

• 1 teaspoon of ground black peppers

• 1/2 teaspoon of salt

• 1/2 teaspoon ground ginger

•  4 tablespoons of  olive oil, divided

• 1/2 cup of chicken stock

• 1/2 cup of dessert wine.*

2013 Casa de Fruit Santa Rosa Plum 750 Ml

***Sweet wine is slightly sweet, dessert wines is much sweeter.***

Direction:

In a small skillet on medium heat, add 2 tablespoons of olive oil. Saute the dice onions, a pinch of salt and garlic until caramelized. Take off the heat and set aside.

In a large skillet on medium heat, add the olive oil and place the Brussels sprouts face down. Sprinkle on the salt,black peppers and ground ginger.
Add the saute mixture on top of the Brussels sprouts.

Pour in about 1/2 cup of red wine and 1/2 cup of chicken stock. Let it boil until the liquids evaporate. Once the liquids starts to evaporates, cover the lid for about 2 minutes and let it caramelize. 

Stir a couple of times to mix in the reduces sauce and serve it as a side along with your preferred meals.

Lime & Garlic Seafood Pan fry

Lime & Garlic Seafood Pan Fry

 

Indulge in a flavorful but easy sauce that takes no time at all! Seafood is always a favorite in our household. No matter what the occasions, Seafood is always and will be a favorite Main dish or Side dish. 

Ingredients:

• 2 Lobster tails chopped in bite sizes, removed the exoskeleton is optional.
• 1 lb of jumbo shrimps or black tiger prawns, peeled and divine 
• 2 Jalapenos, Coarsely chopped
•  Half a medium onion, diced
• 3 cloves of coarsely minced Garlic
• about 2 tablespoons of chopped green onions 
• about 2-3 tablespoons of cilantro
• about a 2 tablespoons of sweeten unsalted butter 

Season with :

• about 1/2 teaspoon of kosher salt, adjust to taste
• 2 teaspoons of granulated chicken stock or 2 teaspoon of MSG
• 1 teaspoon of white sugar or 1/2 teaspoon of sweetener
• 1 teaspoon of ground black pepper
• Fresh squeeze juice of half a lime

In a large skillet on medium heat, add the sweeten butter and garlic. Saute the garlic until it begins to turn golden brown. Throw in the onions and let is caramelize half way through then add in the jalapenos. 

Add the seafood, sprinkle on the kosher salt, granulated chicken stock, sugar and black pepper. Occasionally, give it a couple of stirs and cover for about 3 minutes. Lower the heat to medium low.

Then sprinkle on the green onions and chopped cilantro, stir until well mixed then cover for another couple of minutes. Squeeze half a lime on top of the seafood and serve immediately with aside of jasmine rice.

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.  

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.

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. 

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. 

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Serves about 6-8 people.

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.

Asian Spice Roasted Turkey

Asian Spiced 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.

 

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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.