Recipes

*Click on the link (title) to get the recipe 


Slow Cooker Chicken BBQ 

http://chilloutbiscuit.blogspot.com/2016/01/slow-cooker-chicken-barberque-tacos.html

Homemade Pad Thai 

Anna's Green Morning Smoothie



Homemade GF Chocolate Cake and Homemade Raspberry Sauce 


Mason Jar Eggs with Turkey Bacon 


Pan Fried Salmon with Tomato Cream Sauce 



Slow Cooker Beef Stroganoff 




Trout with Pan Seared Tomatoes 





Spinach and Mozzarella Stuffed Breast Chicken 


 Anna's Famous Protein Bar


Berries with Homemade Whipped Cream

 

Crock Pot Barbecued Baby Back Ribs  




Slow-Cooked Honey Garlic Chicken w/ Bok Choy



  Chocolate Chip Muffins


Lamb Kofta's




Ingredients: 
2 tablespoons minced frech cilantro
2 tablespoons onions
2 tablespoons greek style plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon tumeric
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound lean ground lamb
olive oil

Directions: 
Combine all ingredients and shape into 12 lamb balls.
Heat a large nonstick skillet over medium heat. Put olive oil and add lamb balls.
cook each lamb for about 10 minutes, turning occasionally to brown all sides. Cook until done.
Serve with your favorite sauce


Classic Chicken Salad Sandwich 

Poached Chicken for Salad

Ingredients: 
9 sprigs parsley
2 sprigs thyme
1 small sweet onion
1 carrot
1 stalk celery
3 pounds chicken
6 cups chicken broth

Directions:
Combine everything in one pot and bring to boil.
Remove chicken once its cooked.
Shred chicken and set aside

Ingredients:
shredded chicken
1 stalk celery
1 1/2 teaspoons fresh tarragon
2 tablespoon chopped parsley
1 cup mayo
2 teaspoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
freshly ground black pepper

Direction:

In a mixing bowl, toss together the chicken, celery and herbs. Set aside.

In a small bowl, whisk together the mayonaise, lemon juice, mustard, salt and pepper to taste. Add to chicken and mix gently until combined. Refrigerate until ready to serve.
Serve this with your favorite soup. I usually serve my with french onion soup. For my french onion soup recipe, click here.


Classic Cheesecake








Ingredients:
serves: 8 -10 people
Crumb crust - ( gluten free crust can be purchased at your grocery store)
2 (8 ounce) cream cheese
2 eggs
2/3 cup sugar plus 2 tablespoons sugar
2 teaspoons vanilla
1 cup sour cream

Directions:
Chill the 9 inch crumb crust in the fridge
Cream the cheese until softened and smooth
Blend in eggs, 2/3 cup sugar and 1 teaspoon vanilla
Pour into crust and bake for 20 minutes for 375 degrees F
Remove from oven and let is stand for 15 minutes
Meanwhile, combine the sour cream and the remaining sugar and vanilla.
Carefulle, spread this over the baked filling.
Return pie into a 425 degrees F
and bake for 10 more minutes
Cool and chill overnight


Classic French Onion Soup







Ingredients:
1/2 cup unsalted butter
3 tablespoon olive oil
4 cups thinly sliced sweet/yellow onions
4 cans of (10.5) beef broth
2 tablespoons dry sherry
1 cup red wine
1 teaspoon flour (used rice flour for GF) optional 
1 teaspoon dried thyme
salt and pepper to salt
slices of french bread or gluten free bread 
slices of Gruyere cheese
slices of provolone
1/4 cup grated parm cheese

Directions: 
Melt butter with olive oil in stock pot. Add onions and turn the heat to low-medium.
Stir onions until tender and  translucent about 30 minutes.
Add sherry and wine. Let it simmer until the alcohol smell is gone. For about 20 minutes
Add broth,thyme salt and pepper. Simmer for another 30 min.
If it is too watery add the teaspoon of flour
While waiting turn on the broiler
Laddle soup into oven safe serving bowls. Place one slice of bread (cut into cubes if you'd like) on each serving bowls. Top iw with some gruyere cheese, provolone cheese and grated parm cheese. 
Place the bowls in the oven. Brown the cheese and serve hot!

Italian Pork Tenderloin with Spinach and Sweet Corn




Pork Tenderloin


Vegetables





Ingredients:
Pork tenderloin
1 pork tenderloin (about 1 lb)
1/2 tablespoon olive oil
1 teaspoon italian seasoning
1/4 seasoned salt
1 clove garlic, diced

Vegetables:
1 can sweet corn
1 tablespoon butter
2 cups spinach
2 tablespoons sherry

Directions: Pork Tenderloin
Heat oven to 375F. Combine italian seasoning, salt, diced garlic with olive oil.
Brush the seasoned oil all over the meat
Place the tenderloin in a shallow roasting pan
Cover with foil and bake for 40 minutes.
uncover and continue to bake for 5 - 10 minutes
The internal temperature should be 160F
Let stand for 5 minutes before slicing

Directions: Vegetables
Melt butter in a pan
pour sweet corn spinach and sherry
Finish until the spinach is cooked


Baked Lemon Chicken







Ingredients: Serves 2 
4 Chicken thighs 
olive oil 
9 cloves garlic 
1/3 dry white wine or dry sherry
2 lemons grated (1 tablespoon)
2 tablespoons lemon juice
1 1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt and pepper
1 lemon

Directions: 
Preheat the oven to 400 degrees F.

1. Warm olive oil in a sauce pan over medium heat. Add garlic. Do not brown the garlic
2. Take off the stove. Add white wine, lemon zest, lemon juice, oregano,thyme, salt and pepper.
3. Place the chicken skin dry up into a baking dish. Pour the sauce over. Add a little bit more olive oil if you want.
4. Liberally salt and pepper the chicken 
5. Cut the lemon in wedges and tuck it among the pieces of chicken.
6. bake it for 40 minutes or until chicken is done.
7. Put it under broiler for 2 minutes to brown the chicken.
8. Cover the pan tightly with aluminum foil and allow to rest on the counter for two minutes.
9. Serve with garlic mashed potatoes and rice.


Baked Ziti













Ingredients:
olive oil
3 cloves garlic
1 medium onion, diced
1 pound ground beef
1 jar of marinara sauce
2 cups fresh diced tomatoes
2 teaspoons italian seasoning
1/2 teaspoon red paper flakes
salt and pepper
1 pound ziti (Use corn pasta for Gluten-free option)
2 8ounces fresh mozzarella balls, diced 
1/2 cup grated mozzarella
one 15-ounce tub ricotta cheese 
1/2 cup grated parmesan
2 teaspoon dried parsley 
1 egg

Directions: 
1. Heat olive oil in a pan over medium heat. 
2. Add garlic and onions and saute until onions are translucent. 
3. Add the ground beef and cook until browed. Drain off almost all of the fast. Leave a little bit behind for flavor. 
4. Add fresh tomatoes and let it cook for 10 minutes Add marinara sauce, italian seasoning, red pepper flakes and salt/pepper. 
5. Stir.Bring to simmer for about 20- 30 minutes on low heat. Remove half of the sauce and put it aside to cool down. 
6. Cook ziti until quite al dente. Drain and set aside
7. Preheat the oven to 375 degrees F. 

8.In a bowl, mix fresh mozzarella balls, ricotta, parmesan, eggs, parsley, salt/pepper. Stir together but do not completely mix. 
9.Pour pasta into the cheese mix bowl. Toss together. Mix in half of the cooled meat sauce. Toss together. Add half of the coated pasta (pasta with sauce and cheese) into a large casserole 
10. Spoon half of the remaining sauce on top. Repeat another layer of coated pasta
11. add the remaining meat sauce and sprinkle the 1/2 cup grated mozzarella on top. 
12. Bake for about 20 -25 minutes. Let is stand for 5 minutes before serving. 



Shrimp and Sausage Gumbo












Ingredients: 
2 ponds unpeeled fresh shrimp
1 pound smoked sausage or andouille sausage
olive oil
I medium onion, chopped
1 green bell pepper, diced
3 celery ribs
3 garlic cloves, crushed
2 bay leaves
1/2 teaspoon dried thyme
2 tablespoons hot sauce
1/2 cup chopped green onions for cooking and garnish
2-3 cups hot cooked rice

Directions:
1. Peel Shrimp, reserving shells. Set meet aside
2. Combine shells and chicken broth in a large dutch oven pan.
3.Bring to boil. Reduce heat and simmer, uncovered for 25 minutes. ( This will soak up all the shrimp juice from the shells)
4. Strain shrimp shells. Keeping the liquid broth, set aside and throwing out the shells.
5. Cook sausage in a dutch oven over medium heat until browed. Remove sausage, set aside.
6. Leave the remaining liquid from the sausage in the pan. Add oil to measure 1/2 cup.
7. Add flour into the oil/ sausage juice mixture over low heat. Whisk constantly for about 35-40 minutes. This step is very important. You can easily burn the flour mixture if you do not whisk constantly
8.Whisk until it is brown colored.
9.Stir in onion,green pepper, celery and garlic cloves until vegetables are tender.
10. Stir in broth, bring mixture into a boil.
11. Stir in bay leaves, creole seasoning, thyme, worcestershire sauce and hot sauce. Reduce heat and simmer uncovered for about 45-50 minutes.
12. Stir occasionally
13. Stir in shrimp, green onions. Cook for 5 t 7 minutes until shrimp turn pink.
14. Discard bay leaves
15. Serve over hot rice and more green onions for garnish.


Spinach Turkey Meatballs- Gluten Free








Ingredients:
1- 1.25 Ground Turkey (or one container)
2 garlic cloves
1/2 onion (large) or 1 medium
1/4 tsp oregano
2 handfuls of fresh spinach or around .5 ounces (this really depends on how much spinach you want)
1/8 tsp Thyme
1 large egg
3 tablespoons of chicken broth (gluten free)
1 tbs Worcestershire
salt and pepper
1/8/ - 1/4 tsp red pepper flakes 
olive oil for sauteing 
around 3/4 cup bread crumbs ( I used gluten free, schar

Directions: 
Preheat oven to 400 degrees F.
1. Saute garlic and onions in olive oil. Once, onions are cooked, put the spinach in and stir.
2. Once the spinach is cooked, put the chicken broth in. Let it cook until there's almost no liquid left in the pot.
3.  When done, let it cool.
4. In a medium bowl, combine ground turkey oregano, thyme,Worcestershire,salt, pepper, red pepper flakes and bread crumbs. Combine well.
5. Combine the spinach mixture into the bowl.
6. Spray oil into a baking dish. 
7. I made about 17 meatballs when I used 1.25 ground turkey. 
8. Bake for 20 minutes then flip. Bake the other side for another 10 or until the middle is cooked.
9. Serve it with over spaghetti and your favorite sauce or  make meatball sandwiches! 

For anyone who is gluten-free, I used brown rice pasta and Barrilla - gluten free pasta. Don't forget to sprinkle some parmigiano-reggiano cheese.


Baked 'French' Fries 









INGREDIENTS:
1 large baking potato (I used russet potato)
1 tablespoon olive oil 
1 teaspoon paprika
1 teaspoon garlic powder 
salt
cooking spray

DIRECTIONS:
Preheat oven to 450 degrees Fahrenheit
Cut fries in 1/4-inch-thick matchsticks
Spray cooking spray on a baking pan
combine olive oil, paprika, garlic powder and salt in a bowl. Coat the fries well with oil and spice mixture. 
Spread fries into the sprayed pan (Make sure they are not too close together. Use a second baking pan if necessary)
Bake fries for 30 minutes then flip them. Bake it for another 15 or until it is golden brown and crisp
Season fries with more salt (optional)

If using as a side dish,  this serves 1-2

Crispy Baked 'Fried' Chicken - Gluten Free











c/o Pills


Ingredients:
2 cups buttermilk
2 tablespoons lemon juice
1 table spoon hot sauce
3 garlic cloves mashed
1 teaspoon thyme
1-2 lb chicken (preferably legs, thighs, wings)
1 packet of mashed potato flakes (gluten free) (Most groceries usually labels their mashed potatoes 'gluten free', Betty Crocker is one of the brands that has them,)
2 cups bread crumbs (gluten free) (I used Schar gluten free bread crumbs)
3/4 cup parmesan cheese
1 teaspoon salt
2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper


                                                                   
    
                                                                   Directions:
1. Preheat oven at 400°F
2. Marinate chicken with buttermilk, lemon juice, hot sauce, thyme, and garlic for about 12 hours.
3. When ready to cook, combine potato flakes,breadcrumbs, Parmesan cheese,salt paprika,garlic powder, and pepper in small bowl. Dip each chicken in bowl and coat it well. Placed the chicken in a (lightly nonstick cooking sprayed) 13x9 baking pan.
4. Bake uncovered for 50-60 minutes or until chicken is tender and golden brown. 


Roasted Brussels Sprouts







Ingredients:
1 lb Brussels sprouts
3 tablespoons olive oil
3/4 teaspoon salt
1/2 ground pepper

Directions:
Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts. Take off any extra leaves.
Cut each in halves
Mix them in a bowl with olive oil, salt and pepper.
bake it for 45-50 minutes.
Once they are browed, sprinkle some more salt (optional)
Serve with your favorite main dish

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Turkey Tacos



Ingredients:
Serves 7 
1lb ground turkey
1 big tomato (diced) 
1 small can black olives 
1 bag mexican cheese 
1 small container sour cream 
2 cups of chopped lettuce or spinach 
1  McCormick taco seasoning mix 
salt and pepper to taste paprika 

Directions: 
1. Brown Turkey 
2. Add a little salt and pepper (Not too much because you will be adding seasoning mix)
 3. Add paprika for color 
4. Once, the meat is cooked. Drain fat. 
5. Add the taco seasoning mix and 3/4 cup of water
 6. Bring to boil. Simmer for 5 minutes until the sauce gets thick. 
7. Spoon into warm taco shells. 
8. Spread some tomatoes, spinach,cheese and olives
9. Serve it with sour cream on the side

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Pan Seared Scallops with sweet corn, portabello mushroom and spinach

The last time I got scallops, we spent $30 on the dish. I decided to recreate the dish we got at Xaviars and we found that it is much cheaper to make it.  We ended up spending $10 dollars a person .  It is healthful and an affordable dish that you can enjoy even during a work night.  This dish is full of flavor and a lot of love! Your hubby will want seconds! I ended up not taking picture of the step by step process, having three pans out at the same time, became messy.


Ingredients:
Serves 2
8 fresh scallops
1 can of sweet corn
1 small bag of spinach
1 8 oz portabello mushroom
1/4 cup cream
3 tablespoons sherry wine 
salt 
pepper
pinch of paprika


Directions: 
This dish takes a lot of multi-tasking. It also takes a lot of space in your kitchen. 
Take a pan, and 2 medium sized sauce pan

1. empty can of sweet corn in one sauce pan (not drained) simmer for about 5 minute. Add cream, sherry wine, salt and pepper (season as you like). Add the spinach. Reduce the liquid to about 1/8. About 15 minutes. By this time, the corn and spinach have soaked up all the cream and sherry wine. 
2. Cook mushroom in another pan. Get rid of the water from cooking. You don't want watery mushroom. Drain mushroom well.
3. Mix the sweetcorn, spinach and mushroom and set aside. Adjust seasoning. 
4. Heat olive oil in a pan. Wait until the pan is very hot. 
5. Cook scallops 1 1/2 minutes on each side. 
6. On a plate. Place the vegetable on the plate. Place 4 scallops on top of the vegetables.
7. Sprinkle some paprika on top of scallops. 
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This past month has been very busy for me. Moving to a new apartment, visiting family and traveling have filled up all my free time.  I will finally be posting a lot again this coming month. Look out for tons of new recipes, starting with this one! As promised in this post, I wanted to recreate the lobster stew I had this summer on the Maine coast.  I was able to whip up a similar lobster stew to the one we ate at  J.R Maxwell and Co. Family Restaurant. It came out just as good, if not better!









Ingredients: (Serves 2)

Two 1-pound lobsters (I used 1.25 lb)
4 Tbsp salted butter
1/2-2/3 cup dry sherry 
2 cups whole milk
1 cup cream
2/3 cup lobster juice
1 dash cayenne
4 dash paprika 
1/2-1 Tsp salt (or to taste)
1/2 tsp ground pepper
8 oz. mushrooms (optional), chanterelle preferred

Directions: 
1.  Steam lobsters for 12 minutes, save 2/3 cup of the remaining lobster water (lots of flavor here), remove and shell tail, claw and elbow meat.  Chunk meat into bite sized pieces (remember to remove waste tract from the tail!).  Save a few large pieces of shell.

2.  Simmer saved shells in butter, on low-medium (don't burn butter), add optional mushrooms to saut√©.  Cook 10 min.  Without mushrooms, this will give the butter a bright orange color form the shells!

3. Remove shells, add lobster juice and sherry.  Add cream, milk, salt, pepper, paprika, cayenne.  Bring heat to medium.

4.  After stew if fully heated, taste it.  Add extra sherry or salt in small increments until desired flavor strength is met.  Once met, add lobster meat and cook another 2 minutes.

5. Serve with your favorite crackers and buttered bread for dipping.  Garnish each full crock with a final dash of ground pepper and fresh parsley.

6.  Enjoy this very rich stew - it is incredibly filling!
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  Spaghetti and Turkey Meatballs

I make this dish probably once or twice a month. It's super easy! You can also try baking the meatballs to make them a little more healthful but I think that dries them out.  I would have made my own sauce, but again, this is a recipe for work days, so I try to make it as convinient as possible. Let me know what you think!  














Ingredients: 
1 lb. lean ground turkey
3 garlic cloves, minced
1/4 cup onion, finely chopped
1/4 cup parsley, chopped
1/2 teaspoon salt
1/2 pepper
1/2 oregano
1 egg, beaten
1/2 cup dry breadcrumbs
1 box whole wheat pasta
1 jar of your favorite sauce or homemade sauce

Directions:
1. Mix all ingredients except for pasta and put in the fridge.
2. Boil water and cook pasta as directed. Drain and drizzle olive oil. Set aside.
3. Shape the mixed ingredients into 30 meatballs.  
4. Oil a pan and cook each meatballs for 5-6 minutes or until cooked through and nicely brown on the outside. 
5. Combine and heat pasta, meatballs and sauce together. 
Serve with parmesan cheese. 
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Grandma's Chicken Curry Pot Pie 












Ingredients: 
3 cups cubed - cooked chicken
1 cup green peas
2 tablespoon diced pimiento
1 or 2 (Depending if you want a lot of sauce) cans (10 1/2) ounces each) condensed cream of mushroom soup
1 cup milk or chicken stock
3 1/2  teaspoon curry powder
Unbaked pastry or biscuits
Directions: 
Preheat oven to (425)
1. Salt and pepper chicken. Put 1 teaspoon of the 3 1/2 curry powder.
2. Drain the chicken.
3. Combine all ingredients with the chicken except the pastry. Heat, do not boil.
4. Turn into a casserole. I used an 8'' square casserole
5A. Top with pastry. Rolled 1/8 inch thick. Cut a gash in top of pastry to allow for the escape of steam.
5B. If using biscuits cook the biscuits half way through separately. 
6. Put the casserole in the preheated and bake for
* Using pie crust - 20 minutes then wrap thin aluminum foil strip of each side cover 1 inch of the pie's side.
*Using biscuits - Bake for 20 minutes without the biscuits. Put the biscuits on top and bake for another 10 minutes.

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Chicken Adobo - Filipino Famous Dish 


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Chicken Enchiladas










Ingredients:
1 pound - Ground Chicken 
1 medium - Onion
9 - corn tortilla 
1 can - olives
1/4 cup - chicken broth 
fried eggs
sour cream
cole slaw 
salt and pepper
1 tsp - cumin
1 large bag of  mexican cheese 

Directions: 
1. Coat large pan with oil. Season chicken with salt and pepper.
Brown chicken over medium heat along with the onions. Pour 1/4 cup chicken broth.When it is no longer pink, it's cooked. Sprinkle cumin and garlic powder. Add the can of olives. Mix well and sent aside.

2. We need to soften the tortillas: Heat store bought or homemade enchilada sauce on low heat. While waiting, fry each tortilla on a separate pan for 5 seconds each sides. Then dip it in the sauce. Set aside. Repeat for all 9 tortilla.
Option/Alternate: You can also microwave tortillas for 30 seconds. This will soften the tortillas making it easy to wrap the chicken later. After microwaving, dip it in to the enchilada sauce and set aside.

3. Preheat oven 350 F.  Coat the bottom of one (13 by 9-inch) pans with a ladle of enchilada sauce.

4. Spoon about 1/4 cup of chicken in to tortilla. sprinkle some cheese. and wrap in slowly. Place it on to the coated pan with the seam side down. and repeat until all 9 tortilla are done.  The more packed the dish is the better it will hold the chicken and tortilla.

5. Top with remaining enchalida sauce and cheese

6.Bake for 15-20 minutes.

7.While waiting fry one egg per serving. Put it on top of the baked enchilada dish along with some sour cream and coleslaw 

Homemade Enchilada Sauce:

Ingredients: 
3 tablespoons vegetable oil
1 tablespoon flour 
1/4 cup chili powder
2 cups chicken stock 
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

Directions: 

In a medium saucepan, heat oil, add flour. Stir occasionally with wooden spoon. Cook for 1 minute. Add chili powder, cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir with spoon to combine. Bring to boil. Reduce heat to low and cook for 15 minutes. The sauce with thicken. Add more seasoning to taste. 

Homemade Cole Slaw:

Ingredients:
1 medium head cabbage shredded
1 carrot, shredded
2 cups mayonaise
1 cup cider vinegar
1/2 cup sugar
3 tablespoon dried minced onion
salt and pepper

Directions: 

1. In a large bowl, combine shredded cabbage and carrots. 
2. Add 2 cups of mayonnaise in a bowl and mix it with sugar, vinegar and dry onion.
3. Pour dressing over the cabbage and carrots. Refrigerate and serve fresh. 
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Loaded Creamy Potato Soup
















Ingredients: 

1 pound bacon, chopped
3 stalks celery, diced
1 small onion chopped or 1/2 large onion
4 garlic cloves
8 potatoes cubed (peeled or unpeeled)
chicken stock (enough to cover potatoes) (4 or cups)
3 tablespoon butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon diced tarragon
3 teaspoons chopped fresh cilantro or use 1 teaspoon dried parsley as a substitute
salt and pepper to taste.

Directions:

1. Bake the bacon or cook it in a pan
2. Drain about 1/4 cup of the bacon grease. Use the remaining to saute the celery and onions until onions turns clear. Add the garlic and continue to cook for 1 to 3 minutes. Add the cubed potatoes, and toss to coat. Saute 5-8 minutes. Return the bacon in the pan and enough chicken stock to cover the potatoes. Cover  and simmer. Wait until the potatoes are tender.
3. In a separate pan, melt butter over medium heat. Whisk in the flour. Cook stirring constantly for 2-3 minutes. Whisk in heavy cream, tarragon cilantro (or parsley, you you don't have cilantro).
4. Bring the cream mixture to a boil, and cook, stirring constantly until thickened.
5. Stir the cream mixture into the potato mixture.
6.Puree about 1/2 the soup OR mashed the potatoes.
7.  Season with salt and pepper.
8. Serve with a piece of bread.
9. When reheating the soup, if it gets too thick, add some milk before heating.
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Dutch Style Pancake with Caramelized Apples and Fresh Cantaloupe Juice 

Caramelized apples over pancake


Dutch Style Pancake

Caramelized Apples 


Cantaloupe Juice


Serve with maple syrup or caramelized apples. 


 Ingredients:
1 cup all- purpose flour or  1 cup buttermilk  pancake mix
1/4 salt
6 large eggs
1 cup whole milk
1/4 teaspoon vanilla extract
1/8 teaspoon nutmeg
3 Tablespoons unsalted butter
Maple syrup for serving
powdered syrup for serving.
                                                         Directions:
1. Preheat the oven to 425 F and out a pie plate in the oven
2. In a large bowl,  combine flour or pancake mix, eggs, milk, vanilla extract, nutmeg and salt
3. butter the pie plate and pour pancake batter into the pie plate. Bake for 15- 20 minutes. Remove from oven. Sprinkle some powdered sugar.
4.Serve with maple syrup or caramelized apples. 

Caramelized Apples: 

2 medium apples diced
1/4 cups sugar
1 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice 

Combine all ingredients in a bowl. Simmer it in saute pan for 10-15 minutes or until the mixtures becomes thicker. 

                                      Cantaloupe: Juicers Masticating VS Centrifugal 

  • Juice half a cantaloupe and serve fresh. 
  • There are two kinds of juicers, masticating and centrifugal. Masticating juicers are used to juice vegetables and fruits. Centrifugal on the other hand can only juice fruits. I used a masticating juicer . I was on a budget when this was purchased and I was able to find a good one. This is reasonably priced and works well. sold here
  • Here are other options that I recommend, sold here , sold heresold here 
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Perfect Apple Pie and Vanilla Bean Ice 
cream



Perfect Apple Pie- see bottom for instructions.

STEP: 2 see instructions 

 STEP: 3

 
STEP: 3

 
STEP:4

 
Perfect Apple Pie


Ingredients:

1 refrigerated pie crust. (store bought or homemade)
vanilla bean ice cream

Filling:

6 1/2  cups peeled apples (6 mediums)
1 cup brown sugar or granulated sugar
3 Tablespoons all- purpose flour
1 teaspoon ground cinnamon
1/4 salt
1/4  teaspoon ground nutmeg
2 Tablespoons lemon juice


Instruction:

  1. Heat oven to 425 degrees. Place 1 pie crust in ungreased 9 inch glass pie plate. Press firmly against the side and bottom.
  2. In a large bowl, mix filling ingredients. 
  3. Spoon into pie plate. Top with second crust, Wrap excess top crust under bottom crust edge, pressing edges together to seal. Cut slits in several places in top of crust.
  4. Bake for 40- 45 minutes or until the crust is golden brown in the middle. Cover edge of crust with 3 inches wide strips of foil after first 15 - 20 minutes of baking to prevent excessive browning. Cool on cooling rack for an hour before serving. Serve the apple pie warm or cold ( I prefer mine warm) with  with (alot) of vanilla bean ice cream on top :). 
Pie Crust Recipe: 
Ingredients:
1 1/2 cups all purpose flour 
2 teaspoons sugar
1 teaspoon salt 
1/2 cup vegetable oil
2 Tablespoons milk

Instruction:
Preheat oven to 400 degrees
Combine all ingredients. Mix it evenly 
Place crust mixture to a 9 inch pan
Pat crust mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust. 
Bake for 15 minutes or until the crust mixture turned golden brown. 

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Quinoa and Black Bean Casserole





Ingredients: 
2 cupsQuinoa 
1 small onion minced
3 garlic gloves- chopped
1 red pepper
1/2 bag frozen sweet corn
4 1/2 cups cooked black beans 
1/2 teaspoon cayenne pepper
1 small lime
1 1/2 teaspoon chili powder
1/3 cup chopped fresh cilantro
1 1/2 teaspoon cumin 
2 cups Mexican cheese
sour cream 



Directions: 
1. Preheat oven to 350 degrees. 
2. Cook quinoa by following directions in the box. Substitute vegetable broth instead of water to make it flavorful 
3. Heat oil in a large skillet over medium heat. Combine garlic and onions together. Sautee until softened. Add in peppers and corn. Cook for 3-4 minutes 
4Add lime, cayenne,chili powder, cumin and fresh cilantro. Stir to combine. Season with salt and pepper. Taste. If you want more flavor, add 1/2 teaspoon of chili powder and cumin and a dash of cayenne. (It can get too spicy, if you add too much of cayenne, so taste as you season) 
5. In an oiled baking dish. Add a layer of quinoa, then a layer of the vegetable mix. add a thin layer of mexican cheese. Repeat this until the dish is full. Top it with the rest of the mexican cheese and bake it WITH FOIL for 20 minutes. Remove the foil and bake for another 10 until the cheese is melted and the sides are bubbling. 
6. Take it out and let it cool for 10 minutes. Serve it with some corn chips and sour cream.





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Trader Joe's favorite - Veggie burger + 
homemade sauce 

Don't feel like cooking? I get home from work and I'm exhausted 
most of them time. Since it takes a lot of time to make my home made dishes usually 1-2 hours to cook, I try to NOT do that at least once a week.  As you all know, I love TJ' and this is one of the things I get every time I go there. I made it with my homemade sauce and topped it off with some fresh arugula.




c/o google image




Ingredients:

TJ's veggie burger (featured on the right) - Trader Joe's 
American cheese (or your choice of cheese)
Hamburger buns( I use regular sandwich bread because I like how it's thinner and lighter than regular hamburger buns)
2 slices of thin tomatoes
arugula


Sauce: ingredients can be bought at your grocery store or target /Trader Joe's 
1/2 cup mayo
2 tablespoons Dijon mustard
1 teaspoon ground mustard
2 tablespoons ketchup
1/2 tablespoons lemon juice
1/2 tablespoon Worcestershire sauce or soy sauce
1 teaspoons paprika
1/4 teaspoon salt

Directions: 

  1. I make my sauce first because I like my burgers warm, I'm sure you do to! In a small bowl, combine all ingredients, set aside.
  2. Cook the burgers on a skillet with very little oil. Melt your favorite cheese on top. Once the patty is browned, has some color and the cheese has been melted, take if off the stove. 
  3. Take your bun, spread some sauce one each bread ( I like mine saucy) then place a TJ's veggie burger on top. Now, go crazy and put your favorite toppings! I like mine with a little tomatoes and a lot of arugula. 
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Classic Strawberry Shortcake

Ingredients:
Strawberries: 
1 pounds strawberries- stemmed and quartered
8 table spoons sugar
1/4 cup water


Homemade biscuits:
2 cups all- purpose flour
2 teaspoons baking powder
1/4 teaspoons baking soday
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream

Whipped cream:
1 1/2 cups heavy cream, chilled
3 table spoons sugar
1 1/2 teaspoons vanilla extract


Directions:
Strawberries:
In a medium sauce pan, combine fresh strawberries sugar and water. turn on low heat (do not boil) for 15-20 minutes stirring constantly to let the juice out.  Once you see the water become red and the sauce taste sweet after tasting it turn off heat and put in fridge to cool it.

Fresh biscuits:
Preheat oven to 400 degrees F.
Stir together the flour,baking powder,baking soda, 2 tables spoons sugar and in salt in a medium bowl. Add heavy cream last and mix until combine. Place mixture in an ungreased 8 inch square pant and bake for 20 -25 minutes or until the top is golden brown. Take the biscuits out and let it cool on the rack.


Whipped cream:
Using a mixer, beat heavy cream, sugar and vanilla until soft peaks form. It will take about 2 -3 minutes.

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Baked Tofu Stir Fry With Sweet Ginger Soy Sauce Served Over Rice.

Do you think that tofu is too soggy, wet or soft? Try this recipe

The trick is to dry the tofu. How? by baking it! but first, there are a couple of steps before baking the tofu.


Ingredients:
14 ounce extra firm tofu
2 1/2 cups green beans
3 gloves garlic
1 cup onions
1 1/2 cup diced carrots
sesame oil  and olive oil OR just olive oil. never use sesame oil by itself.
Sauce:
1/4 cup soy sauce
Tablespoon fresh grated ginger or 1/4 teaspoon of ground ginger
2 Tbs brown sugar 
1 Tbs agave/maple syrup OR honey
3 Tbs flour or 1 TBS cornstarch
pepper

Instructions:1.Remove tofu from the package. Wrap it well with multiple layers of paper towels (2 layers).Set it aside. Then place a skillet, heavy bowls or something heavy on top.(I used a skillet) 

2. Let is dry for 30 minutes. Change your towels if it gets too wet. 

3. Preheat oven to 400 degrees. Bake tofu for 30 -35 minutes. Flipping them once half way through. 

4. While waiting for this to bake. Cut all your veggies. and make your rice ( if your serving it with trice) When the tofu is done. let it sit to make it dry it out more.In a wok or large skillet over medium heat. Add oil then add onions and garlic, once the garlic gets a lil brown. add the rest of the veggies. It will take about 7-10 minutes. Stir often. 

5. When vegetables are soften and have some color. add the sauce. then stir.6. It should thicken. Add the tofu and stir to coat. Cook for another 2 minutes. Then serve over rice.

Let me know what you think!

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