Wednesday, November 25, 2009

Happy Thanksgiving!! ^_^

In most parts of our country, Thanksgiving (that the US celebrates every fourth Thursday of November) is not a known event. Needless to say, we don't celebrate it. But with the advent of online shopping, we became more aware of this event because of the Black Friday and Cyber Monday deals. The former happens the next day after Thanksgiving and the latter, on the Monday after Thanksgiving weekend. Both, of course, have retailers offer massive discounts and deals to consumers and signal the start of the holiday shopping season ^_^

This year, I decided that we'll celebrate Thanksgiving. We have so much to be thankful for and I wanna glorify the Lord's uber-goodness with my cooking =) But no, we won't be having a turkey, (it's too big for the 3 of us!) just roasted chicken and some stuffing plus other dishes to go with it. For this Thanksgiving post, I'm sharing recipes from RecipeSecrets.net and a video on how to properly carve a turkey (or chicken in our case). Now, let's get on with the cooking!!

Southwestern Cornbread Stuffing

Ingredients
4 chorizo sausages
2 cups yellow corn meal
2 tsp baking powder
1 tps baking soda
2 cups buttermilk
4 lrg eggs
1/4 cup melted unsalted butter
2 cups canned cream style corn
2 cups grated Monterey Jack cheese
2 cans (4 oz. size) diced peeled green chilies
2 sml onions, grated
1/2 cup minced fresh coriander

Procedure
1. Heat the oven to 350 F. Cook chorizos in small heavy skillet until brown on all sides, then cut into 1/4 inch slices.
2. Mix corn meal, salt, baking powder and baking soda in medium bowl. Stir chorizo chunks and remaining ingredients together in a large mixing bowl until thoroughly blended. Add the corn meal mixture and mix well. Divide batter between two well-seasoned 10" cast-iron skillets (or bake in 2 batches).
3. Bake the cornbread until brown on top and a wooden pick inserted in center comes out clean, about 40 minutes. Let cool completely on wire rack then crumble coarsely for stuffing.

Blueberry Cheesecake Pie (not really a traditional Thanksgiving dessert but hubby adores this so much!)

Crust
1 2/3 cups graham cracker crumbs
3 tablespoons sugar
1/2 tablespoon cinnamon
4 tablespoons butter

1. Mix the crumbs, sugar, cinnamon, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
2. Press the crumbs across the bottom of the pan and up the sides.
3. Bake for ten minutes at 350 degrees.
Note: This is a crumb crust that will tend to burn during baking. To reduce the chances of burning, use a ceramic pan or a bright silver pan. A ceramic pan will tend to insulate the crust and a silver pan reflects heat.

Filling
2 8-ounce packets of cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 teaspoon almond extract
1 21-ounce can of blueberry pie filling

1. In a bowl, beat the cream cheese until soft. Add the sugar and beat until smooth.
2. Add the eggs one at a time and the extract. Continue beating until smooth.
3. Pour into the pie shell and bake at 325 deg until the center of pie no longer jiggles.
4. Cool on a wire rack. Spoon the prepared pie filling over the cheese filling.

Thursday, October 15, 2009

healthy chimichangas!

Mexican food always get the bad rap of being unhealthy -- it's too oily, high in cholesterol, etc, etc. But I love Mexican cuisine and I just couldn't bear not eating my favorite empanadas, tortillas, chimichangas and burritos for "health" reasons! Thank god I stumbled on a copycat recipe of Chi−Chi’s famous healthy Baked Chicken Chimichangas. Nomnomnom! =) You can use ground pork or beef for this recipe but that would defeat the purpose of eating healthy so try to use chicken or turkey or any white meat. Me, I use leftover chicken -- no skin of course!

baked chicken chimichangas
photo credit: Janet is Hungry

Baked Chicken Chimichangas

Ingredients:
2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 − 10 inch flour tortillas
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole

Method:
1. Preheat the oven to 450 degrees F.
2. In a large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, and cumin. Stir in shredded chicken. Let cool.
3. Grease rimmed 15 x 10 x 1 baking pan.
4. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture.
5. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary.
6. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil.
7. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.
8. Serve with sour cream and guacamole. This recipe has 8-10 servings.

Tuesday, September 15, 2009

who loves garlic???

I DO! And I love onions too! In fact, I love eating spices and stuff that makes your breathe smell foul after, hehe! :p Today's recipe is Garlic Sauce -- perfect as bread or pizza dip! I also added some tips from SecretRecipes.net in using garlic to flavor your cooking. Enjoy!

GARLIC SAUCE

Ingredients:
1/4 - 1/2 stick margarine or butter
1/2 Tablespoon Garlic powder
1/4 teaspoon salt

Method:
Melt butter in the microwave (about 30 seconds).
Put in salt and garlic powder (to taste).
Microwave for 5 seconds longer.

GARLIC COOKING TIPS

- ONE finely minced or pressed raw garlic clove releases MORE flavor than a dozen cooked whole cloves. So always chop your garlic!

- If you want a sweet, almost nutty flavor (perfect for pastries & ice cream) from garlic with no pungency whatsoever, cook the cloves whole. Don't mince!

- When sauteing garlic, be very careful not to burn it. The flavor will be intensely bitter and you'll have to start over.

Tuesday, August 18, 2009

Obama Family Chili Recipe

This recipe would not be possible if it weren't for Good Morning America! =) So, to their website updaters, thank you for putting this up. I hope you don't mind me sharing this to my readers.. We just adore chili!! ^_^

Obama Family Chili Recipe

Ingredients:
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Procedure:
Saute onions, green pepper and garlic in olive oil until soft.
Add ground meat and brown.
Combine spices together into a mixture, then add to ground meat.
Add red wine vinegar.
Add tomatoes and let simmer, until tomatoes cook down.
Add kidney beans and cook for a few more minutes.
Serve over white or brown rice. Garnish with grated cheddar cheese,onions and sour cream.

Chili Cooking Tips
1. If your chili is too thick, use chicken or beef broth to dilute it. Don't use water!
2. If your chili is too thin, try adding tomato paste in small amounts to thicken it to your desire. If the tomato paste doesn't work, try a small amount of cornstarch or flour. Some people say a tablespoon or two of instant mashed potatoes work to thicken a chili.

Wednesday, June 17, 2009

tips for soft, chewy cookies

Last time, I shared Mrs. Fields Oatmeal Cookies recipe and it seems that a lot of you were wondering how to make it softer and more melt in your mouth. Well, here are the tips to help you make chewy cookies (and maintain it that way) that we all love!

- VERY IMPORTANT: Do not over mix the dough or use too much flour.

- Bake cookies the minimum amount of time, even though the center may look slightly underbaked. Let cookies stand on baking sheet for one to three minutes to continue to bake, then remove to cooling rack.

- Store soft cookies in an airtight container.

- Do not store soft chewy cookies with crisp type cookies.

- Use shiny aluminum cookie sheets, not dark colored ones.

Source: RecipeSecrets.net ^_^

Wednesday, June 10, 2009

Mrs. Fields Oatmeal Cookies!! =)

I'm so happy to have finally found the recipe to Mrs. Fields' oatmeal cookies!! ^_^ I can't get enough of these stuff and I can't wait to bake these cookies when I have the chance! This recipe will make 48 cookies. Enjoy and happy cooking!






Mrs. Fields Oatmeal Cookies


Ingredients:
2 1/2 cups Flour
1 cup Quick oats (not instant)
1/2 teaspoon Salt
1 teaspoon Soda
1 teaspoon Cinnamon
1/4 teaspoon Cloves
2 teaspoons Grated lemon zest
1 cup Dark brown sugar, packed
3/4 cup Butter
1 large Egg
1/2 cup Honey
1 cup Raisins

Topping:
1/2 cup Quick oats

Directions:
-Preheat oven to 300 degrees.
-In a medium bowl combine the flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside.
-Cream the sugar and butter together in a large bowl using an electric mixer.
-Add the egg and honey and beat at medium speed until smooth.
-Add the flour mixture and raisins, and blend at low speed until just combined. The dough will be quite soft.
-Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle the cookies with oats.
-Bake the cookies for 23-25 minutes or until the bottoms are golden. ENJOY eating!! ^_^

Wednesday, June 3, 2009

healthy quiche!

I have one yummy recipe for you today that uses whey protein to help you build strong, lean muscles and facilitate weight loss =)

“Low Carb” Quiche
Preparation Time: 15 minutes
Cook Time: 45 minutes
Makes: 6 servings

Ingredients:
1 cup Ham, cooked and cubed
4 slices Bacon, cooked and chopped
1 – 10 oz package Spinach, frozen, thawed and drained
1 – 4oz can Mushrooms, drained
¼ cup Onion, chopped
½ cup Swiss Cheese, shredded
½ cup Cheddar Cheese, shredded
¼ cup Whey Protein Isolate
1/8 tsp Pepper
½ cup Heavy Whipping Cream
¼ cup Water
4 Eggs, large

Directions:
1. Heat oven to 400°F
2. Grease 9-inch pie plate with nonstick spray.
3. Sprinkle ham, bacon, spinach, mushrooms, onions and cheeses in bottom of pie plate.
4. Stir together whey protein isolate and pepper in mixing bowl. Add cream, water and eggs. Mix until well blended. Pour over ingredients in pie plate.
5. Bake quiche for 45 minutes, or until a knife inserted into the center comes out clean.
6. Cool 5 minutes before serving.

And voila! A lovely, delicious quiche that’s uber-healthy! BTW, you can buy whey protein in health food stores anywhere.