Wednesday, November 18, 2015

French Toast

FRENCH TOAST 

At my house we are a MAJOR breakfast fan. My kids HAVE to eat breakfast every morning...even on WEEKENDS. I try to make as much of a variety of different type of breakfast food as I can.  I love making french toast because I can change it up so much with just changing 1 or 2 items....like adding chocolate chip or banana...

I love using coffee creamer to make my french toast so that I don't have to use any SUGAR.  






INGREDIENTS:
1/2 cup whole milk
1/2 cup coffee mate creamer  FRENCH VANILLA
4 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
9 pieces of TEXAS TOAST
BUTTER

GARNISH:
maple syrup
fresh raspberry
powder sugar


DIRECTION:
1) Preheat an electric griddle to 350 degree...if you don't have an electric griddle...you can use a nonstick skillet over medium heat.

In a shallow dish (I always use a pie dish because its shallow and wide so I can dip a few toast at a time) ...whisk together milk, coffee mate (creamer), eggs, vanilla extract, cinnamon, and nutmeg until WELL combined.

2) Butter the griddle or skillet and dip the bread into the egg mixture (allowing a few seconds for it to absorb the mixture)  then flip the toast so that it will coat on both sides. Transfer the coated TOAST to the griddle and cook until golden brown on the bottom ...then butter the griddle again and flip to the other side until both sides are golden brown.

3) Serve with maple syrup and powder sugar and fresh fruits....we had it with raspberry.

ENJOY!!!











Tuesday, November 17, 2015

Beignet

My kids LOVE LOVE BEIGNETS!! Every time we are at the mall ...we make a quick trip to Cafe Du Monde.


This homemade beignet is quick and so good. 

Ingredients: 
1 can grande biscuit (I used homestyle or original) don't use the honey or any flavor 
Powder sugar 
Oil 

Directions: 
Heat up oil...I used a deep fryer and set the temperature to 350-400. 

Open the can of biscuit and cut each biscuit into 4 pieces. 

Once the oil is hot. 
Drop the biscuit into the hot oil...KEEP AN EYE ON THE BISCUIT because it cook really FAST..mines took between 15-20 SECONDS each batch!! 
Make sure to flip each biscuit so it can cook evenly. Using my tong and flip the biscuit a few times. 

Beignets are ready when all sides are  golden brown...serve HOT. 
Sprinkle some powder sugar over the top!! YUM!!











Sprinkle with power sugar...ENJOY!!!

Tuesday, November 10, 2015

Soy Sauce Rib Tips

Ingredients: 
3 lb rib tips ---blanch
1 tablespoon SALT --for blanching the rib tips

Seasoning for Marinate:
1/2 C soy sauce 
1/4 C honey 
1 tablespoon garlic powder 
1 teaspoon onion powder

2 C water
Olive oil 
Black pepper 
Sliced onion

DIRECTION:

Cut the rib tips into little sections.
In a huge pot of water with 1 Tablespoon salt....blanch the tips for about 10-15 minutes. Once you see all the gunk float up to the top..drain and rinse the tips well under cold water. 
Next, take the rinse tips and put into a bowl (with lid) pour in the soy sauce, garlic powder, honey, onion powder. Marinate over night in the refrigerator--optional...I just like the flavor to marinate but if you don't time you can cook it right away.


In a nonstick pan with a little olive oil...pour in the tips with all the sauce and seasonings (marinate). Cook for about 10 minutes then pour in the 2 cups of water and place a lid on the pot and turn heat to medium low. Cook for about 45-60 minutes with lid. Next uncover and turn heat to medium high so the sauce can thicken and carmalize the rib tips. 
Turn off heat and garnish with sliced onion and cracked black pepper.

Shrimp Taco

SHRIMP TACO

I just bought 20 pounds of shrimp from my local seafood market. So I will be making lots of shrimp dishes in the coming weeks. This shrimp taco is my easy dinner meal...its so easy yet so flavorful. I usually double my recipe and use the left overs for a SHRIMP SALAD. 
*****I will post the recipe for the  guacamole, lime slaw, and pico de gallo in a separate post. 

INGREDIENTS:
3 lb large shrimp peel (I usually leave the tail on just to make it easy to grab--strictly optional) 
1 bell pepper ( sliced into little strips) 
1 medium onion (roughly chopped) 
2 TABLESPOON TACO seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika 
1 teaspoon sugar
1/2 teaspoon cracked black pepper
1 teaspoon Tony Chachere's (optional---I like it with a kick--u can use salt) 
olive oil 
6 tortilla 

STRICTLY preferences the options are endless...each one of my kids have a different way of eating it. 
Serve with: 
mexican cheese blend
lime wedge
sour cream 
salsa
**lime slaw
**pico de gallo 
**guacamole 


COOKING DIRECTIONS: 
I just toss everything in a large SKILLET....with some olive oil. I toss in the shrimp, sliced bell pepper, and onion with all the SEASONING.

EVERYTHING toss in the skillet with some olive oil and cook until shrimp is cooked. I find that they all take the same amount of time to cook. I don't like the bell pepper overcooked and soggy.  You don't want to over cook the shrimp because it will be tough.  Continue to toss for about 5-7 minutes on medium low heat.


 Shrimp, bell pepper and onions is cooked....take off heat and ready to assemble.
(I take the tails off the shrimp once I plated it up)




I just lay out the guacamole, lime slaw, and pico de gallo so that they can add whatever they like.



Shrimp Fried Rice

This weel my kids have been on a FRIED RICE kick for their lunch...I guess its easier for them to have everything in one container and rice seems to fill them up longer.  So this week I am making all kinds of fried rice with different protein and vegetables.

SHRIMP FRIED RICE

INGREDIENTS: 
6 cups day old rice (I cooked this batch in chicken stock instead of plain water)
1 lb shrimp peel, deveined /and cut into 1in pieces
1/4 cup finely chopped white onion
1 cup cole slaw (I just buy the ready made slaw mix)
1 teaspoon garlic powder
1 teaspoon onion powder
2 TABLESPOON SOY SAUCE
1 TABLESPOON sesame oil
1/4 teaspoon sugar
1 teaspoon fish sauce
2 TABLESPOON chinese BBQ CHAR SIU powder
1/4 teaspoon crack black pepper
5 eggs
olive oil
2 green scallion (onion) stalk---chopped

DIRECTION: 

I tried to prep everything the night before to make cooking the fried rice in the morning fast and easy.

In a bowl I mix in the  peel/cut shrimp, chopped onions, CHAR SIU powder, garlic powder, onion powder, sugar, fish sauce and refrigerate over night. You don't have to do this but I am preparing everything so that all I have to do is throw it in the WOK in the morning.

I cook the rice then once it cools down...I put it in a container and refrigerate that overnight also.

COOKING DIRECTION: 
Lay out all your ingredients and seasoning within reach.  I crack the 5 eggs into a bowl...you don't have to scramble them unless you want to. I usually just scramble them as I cook.
I lay out the shrimp mixture that I season already. The day old rice that I cooked in chicken stock the night before. The slaw mixture. If you are using any other veggies like frozen corn/peas/carrot ...make sure you drain out all the excess water.

In a large wok pour in a little olive oil and pour in the marinated shrimp. You want everything within reach because you have to work fast. Stir the shrimp until its cooked and pink to the look.




Shrimp mixture with chopped onion and seasoning all cooked. Then I moved it to the side and add my cooked rice ....then add in the 2 tablespoon soy sauce and sesame oil.  Once the rice is mix well with the sauces....I stir it for another 1 minute and then toss with the shrimp. Once its incorporated move the rice and shrimp mixture to the side and add a little olive oil and pour in the 5 crack eggs.


       Scramble the eggs until it is light and fluffy.



Once the egg is cooked ....mix it into the rice and shrimp mixture. If some of the shrimp or rice gets into the egg ....its ok...just scramble them into the eggs.



Add in the 1 cup of slaw and toss until the slaw is translucent...it doesn't take to long because the slaw cook every fast. I love using the slaw mixture because it has carrots/cabbage/purple cabbage all included.


Garnish with crack black pepper and chopped green onion.
****SEASON to taste...you might want it more salty so add more fish sauce or salt....depending on your preferences.



Char Siu package....I think they have a few variety but this is the one that I always get. This seasoning has a little sweet taste....its so yummy ;) 

Monday, November 9, 2015

Chicken Stuffed with Spinach and Pepper Jack Cheese

Ingredients:
4 piece  Chicken Breasts--split and POUNDED flat
6 oz  Pepper-jack Cheese
1 cup  Frozen Spinach, thawed and well-drained---I usually give it a good squeeze to get rid of excess water
2  tablespoon Tony's Chachere (cajun seasoning)
1/2 teapsoon Ground Black Pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
Olive Oil
Toothpick


Directions:
Preheat oven to 350 degrees.
Split the chicken breast in half---depending on the piece that you have...mines was super thick. Next, pound to flatten the chicken to 1/4-inch thickness. I would lay the split chicken breast on a cutting board and taking a piece of clear press and seal and lay it over the chicken then taking a mallet ...just pound until you get the thicken you want...you really want it to be as thin as you can get it. Makes wrapping the spinach and cheese easier. 

Combine the Cajun seasoning, black pepper, garlic powder, onion powder together in a small bowl; set aside.
Spoon about 1/4 c of the spinach  onto each chicken breast and lay the pepper cheese on top. . Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill, and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used so you can remove that same number!
Brush each chicken breast with the olive oil. Sprinkle the Seasoning MIXTURE evenly all over chicken breast. 
Place the chicken seam-side up onto a nonstick frying pan (oven safe frying pan) with some olive oil. Searing all sides....once you get a nice golden sear on the chicken...stick the whole frying pan in a 350 preheat oven and bake for 35 to 40 minutes, or until chicken is cooked through.
Remove the toothpicks before serving. Count to make sure you have removed every last toothpick.
Serve hot...my kids like it over butter pasta. 
ENJOY!!! 


Pounding out the chicken breast...using a piece of press n seal or parchment paper...



           Spinach then placing the cheese on top


                    Secure with toothpick  



Searing the chicken breast before placing it in the oven.





Spam Fried Rice

Spam Fried Rice 

This is one of the easiest meal that I make ...and my kids would gobble it up in no time. I didn't add any veggies this time because it was one of those last minute lunch that the kids requested. They did eat it with a side of steam broccoli.

Ingredients: 
4 cups of DAY OLD white rice
1 can LITE SPAM--cubed into 1 inch pieces
2 green onion--chopped
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Tony Chachere
2 TABLESPOON light soy sauce
1 teaspoon sesame oil
5 eggs
1/4 teaspoon crack black pepper
**** 1/4 teaspoon fish sauce (depending on if you like it a little salty) I used the lite spam so I added some fish sauce to the fried rice****

INSTRUCTIONS: 
In a bowl...crack the 5 eggs and BEAT....set egg mixture aside.

COOK rice according to package instructions...I usually use 1-2 day old rice that I put in the refrigerator...I find that when its old rice...its not to sticky and it makes the rice more workable. If you don't have old rice...just use less water when cooking the rice.

In a WOK..heat up some olive oil and chopped green onion over medium heat. Next, add the old rice and work it into the green onion...then add the garlic powder, onion powder, Tony, light soy sauce and sesame oil. Stir until the rice gets a nice light brown color....then move the rice to the side of the WOK and add the cubed spam and toss until the spam has a nice golden brown crust...then mix it in with the rice...once the rice and spam is well incorporated...move it to the side of the wok...and add a little more olive oil and add the egg mixture and scramble it ..once it  cooked...start MIXING in the rice and spam... TASTE to see if it is salty enough. If you need more salt...add in the fish sauce.. remove from heat and serve. Garnish with chopped green onions and cracked BLACK PEPPER.

ENJOY!!!






I used the LITE SPAM...it has less sodium so you might need to add a little fish sauce or Tony to the fried rice 

Tuesday, November 3, 2015

Korean Beef



Definitely this meal is my go to meal during the week...it's super easy to make and flavorful. 

Ingredients: 
1 pack of short ribs ...5 lbs (Korean or Kalbi) 
1 jar Korean BBQ marinate (get at your loca Asian market) 
They come in a variety of different jars and kind. I like this brand...I find it more concentrated then the big bottle. 
1 teaspoon garlic powder 
1 teaspoons onion powder 
1 teaspoon brown sugar 
1/2 teaspoon cracked black pepper 

Garnish: sliced green onion 


I know that many people just use the jar and exclude the other seasoning..I just like it more garlicky. 


Direction:,
In a deep bowl...pour the jar of marinate and all the seasoning together. Mix well then lay the meat inside the marinate. Making sure every piece of meat gets coated well. Refrigerator for at least 2 hr. I usually marinate and leave it overnight!! 

You can grill the meat or lay them in a baking pan and bake at 350 for 1hr

I usually just pan fry them on the stove with a little olive oil on medium low heat then right before I serve...I turn the heat to high to give the meat a nice carmalize CRUST. 

Garnish with sliced green onion 


Serve with jasmine rice and cucumber 


Saturday, October 31, 2015

Monster Mash

Monster Mash
Ingredients:  
  • 1 bag (8 oz) white chocolate chips 
  • 2 C rice Chex mix 
  • 2 C corn Chex mix
  • 2 C wheat Chex mix 
  • 1 C candy corn mix 
  • 1 1/2 C dry roasted, salted peanuts
  • 1 C Reeces Pieces
  • 1 C M&M (orange, yellow and brown) mixture of peanut and plain 
  • 2 C pretzels 
  • 1/4 C HALLOWEEN  sprinkle 
DIRECTION:
Place all the Chex mix and pretzels in a large bowl. The largest you have.  Pour peanuts, candy corn, M&M and reeces pieces on top.

In a microwaveable bowl and pour the white chocolate chips and  melt according to package directions. I microwave for 1 minute then take out and stir until it's all melted. If it isn't ready...microwave for another 30 second. Stir then  pour over Chex/pretzels mixture. Stir until everything is well coated and then spread out onto a BAKING PAN lined with waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.


***you can use any type of cereals that you like...you can also use PLAIN popcorn (not buttered) 

ENJOY!!!









Thursday, October 29, 2015

Zuppa Toscana Soup

In the FALL I LOVE cooking soup....during the week I usually make at least 3-4 soupy meals.  Its easy and very HEARTY.  Zuppa Toscana is usually my go to soup. Make this soup...your family will love it.

This time I made it a little healthier...I didn't use heavy cream or chicken stock...I used water with chicken powder....this step is OPTIONAL...if you prefer...you can use chicken stock and heavy cream to make it more creamier....



Ingredients:
  • 1 pound ground HOT  Italian sausage --de-case
  • 4 cups russet baking potatoes (sliced in 2in cube with skin)
  • 1 large chopped onion-diced  
  • 16 oz sliced mushroom
  • 6 cloves garlic,  minced 
  • 4 cups chopped kale 
  • 4 Tablespoon chicken powder 
  • 8 cups water 
  • 2 cup half and half
  • 1 teaspoon black pepper
  • 1 teaspoon Tony Chachere's 
  • parmesan cheese, grated for GARNISH
Instructions: 

De-case the sausage and put in a BIG POT.....using 2 wooden spoon ..breaking it apart as it cooks. Once sausage is browned and crumble, remove the crumble sausage with a  slotted spoon and leaving all the grease in the pot. Set aside......Next, saute onion and garlic in sausage grease and then add the cubed potato. Then, add the water, chicken powder, Tony Chachere's, pepper and simmer for about 15 minutes or until potato is tender.  
Once the potato is tender...add the sliced mushroom, cooked sausage and kale into the pot. Next, taking a LID and cover for about 10 minutes.  Then bring to a simmer ...once the KALE is cooked add the 2 cups of half and half and turn the heat to a medium low.

Top with PARMESAN cheese and SERVE HOT ;)

Your FAMILY will love it!!! 


                        Hot sausage ---still in the casing


                 Cooking the sausage--crumbling the sausage 




                             mushroom, sausage, potato 


                             KALE






                         Serve with parmesan cheese 

Wednesday, October 28, 2015

White Chocolate Bread Puddung

White chocolate bread pudding 

Ingredients:
6 cups whipping cream
2 cups of milk
1 cup sugar
2 teaspoon vanilla extract
20 oz of white chocolate (broken into small pieces)
3 whole eggs
15 egg yolks
2 large loaves of stale French bread, sliced into 1 inch thick pieces(cube)

Direction: 
--put cut bread into a deep baking pan..I usually just use those deposible aluminum baking pan because it has a high lip. Now set aside. 
***preheat oven to 350

***in a huge nonstick pot....
I used my Le Cruset 
Heat heavy cream, milk and sugar and vanilla extract over medium heat... Continuely stirring. Don't walk away from the pot because it can burn very easily.
Once it comes up to a boiled....take off heat and add in the white chocolate pieces and stir until  melted. 
***Combine egg and egg yolk in a large mixing bowl...set aside.
Next, pour the cream mixture slowly into the EGG mixture.. must stir continuely into egg mixture ...pour in a steady stream. Once the egg mixture and cream mixture is nicely incorporated... Pour over the pan of cut bread.
 **Squish the bread and cream mixture together so that all the bread would get soak with the cream and egg mixture. Next cover with foil and bake for 1 hour COVERED...then uncovered and bake for another 30 minutes ...then BROIL for a few second so the top is a nice GOLDEN BROWN COLOR. 
Bake:
1 hour with foil on
½ hour with foil off
SAUCE:
8 oz white chocolate chip 
1 cup whipping cream
Pour heavy cream in a pot and once it comes up to a boiled turn off heat and add the white chocolate chips/melts and STIR


Garnish with shaved white chocolate and drizzle sauce ...SERVE HOT ;)
ENJOY!!! 



Cream and Egg MIXTURE ...ready to be poured over the cube French bread. 


Bread all soak in cream and egg mixture...covering with foil ready for OVEN. 
BAKE at 350 for 1hr COVERED then uncover and bake another 30 minutes. 




Fresh out the oven...nice GOLDEN BROWN crust 



       White chocolate shaving and sauce...ready to be served ;) 




                           SAUCE 
8 oz white chocolate chip 
1 cup whipping cream

In a pot pour in the heavy cream and once it starts to boiled ...turn off heat and stir in the white chocolate melt.