Spaghetti Bolognese

Ingredients:

5 tablespoons unsalted butter, divided
2 tablespoons minced onion
2 tablespoons minced carrot
2 tablespoons minced celery
1 tablespoon minced garlic
2 ounces pancetta, minced
3/4 pound ground beef chuck
1 teaspoon salt
1 cup whole milk
1 cup red wine (the kind that you would drink) 
1 (28 ounces) can diced tomatoes, juice reserved
1 pound pasta dried

Serving: 
1 cup Parmesan cheese , grated

Directions:

In a large, heavy-bottomed Dutch oven over medium heat melt butter; add onion, carrot, celery, garlic, and pancetta and sautè until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt;
Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.
Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes.
Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer.
Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated (wooden spoon should leave trail when dragged through sauce), about 3 hours. Adjust seasonings with extra salt to taste. Keep sauce warm.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Drain pasta, leaving some water dripping ( about 1/4 cup)  from noodles.  Toss noodle with sauce  and remaining 2 tablespoons butter. Distribute among individual bowls and serve immediately, passing Parmesan cheese separately.

Bacon

We eat BACON at least 4 times a week...either for breakfast or in our hamburger, sandwich, or topping on our potato soups.

Usually in the morning I do NOT HAVE time to stand in front of the stove and fry these baby up...plus I hate the splatter of bacon fat EVERY WHERE. The clean up is so messy. But after I discover how EASY and fast it is in the oven...I been making it this way ever since ;) 

Ingredients: 

1 pack bacon 

Parchment paper

DIRECTION:

Turn oven to 400 degree...you don't even have to preheat the oven at all!! 

I used parchment paper and line a baking pan. Put a single layer of your favorite bacon onto the parchment paper and stick in your oven MIDDLE RACK at 400 degree and bake for 20 MINUTES!! 

They come perfect every time!! If you like it a little more BURNT and CRUNCHY then bake for 25 minutes. My kids love it like this  where it's crunchy but not burnt.

****Sometimes I add a little brown sugar or maple syrup to each slice.
*** If you are using a THICKER CUT BACON then you will have to probably bake it for about 30 minutes instead of 20

Enjoy!!

Lay the bacon in single layer ...they will shrink so you can lay them right by each other. 

I used parchment paper so that it can soak up all the fat from the bacon...also makes cleaning so easy. 

                                           PERFECTO!!! 

Bun Rieu

I can eat Bun Rieu every week but my husband is not such a HUGE FAN ...so every chance I get to make it...I would make a HUGE POT and freeze some of the broth so I can have it for the next few days ;) 

INGREDIENTS: 

1 bag of rice vermicelli ( about 10 oz) 

1 gallon water 

1 lb pork tips 

1/4 cup dried shrimp (soak in water so that it can get soft) 

4 roman tomato or 2 regular tomato (sliced) 

1/2 cup sliced green onion (green part) 

4 oz ground pork 

1 small can crab paste (Asian Market--they sale in can or jar...and shrimp or carb flavor) 

1 TBS fish sauce

1 TBS sugar

1 tsp fine shrimp sauce (man tom--shrimp paste--Asian Market) 

4 eggs beaten 

***cooked TOFU (optional) 

Garnish: 

chopped cilantro

basil

green onion

lime

chili sauce

**shrimp paste (man tom) 

DIRECTIONS: 

Cook vermicelli noodle according to package. Then drain and set aside. 

In a large stock pot pour in the gallon water and add in the pork tips (making the pork stock).  If you don't want to make your own stock...you can use ready made stock (chicken or pork--optional) 

Cook stock for about 1 hrs ...remember to skim off all the froth and fat off the top. 

In a mixing bowl combine the ground pork, crab paste, fish sauce, shrimp sauce (man tom), dried shrimp and sugar. COMBINE then add the 4 beaten eggs and MIX in blender.  Pause about 4 times...DON'T over PUREE!!! 

Next pour the ground pork mixture into the boiling pork stock pot. I usually SPOON in the ground meat mixture so that it makes these balls/patty.  Season with more fish sauce and sugar to taste!!!  Right before you turn off the stove...add in your sliced TOMATO and cook tofu. 

Double Chocolate Chip Blondies

DOUBLE CHOCOLATE BLONDIES

I have been trying to make my kids dessert and snacks for school instead of buying them lately so we have been trying out different desserts. I got this recipe from Eunames but I tweak it a little. 

My kids love it with ice cream ;)

INGREDIENTS:

2 sticks of unsalted butter, softened 

1 cup light brown sugar, packed

1/2 cup  white sugar

2 teaspoons vanilla extract

2 large eggs, room temperature

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1/4 cup chopped walnuts
1/4 cup chopped pecans

Spray a 9x13 baker with baking spray (I used Pam) --set aside

Preheat the oven to 350 degrees.

DIRECTION:

In a medium mixing bowl preferably with a pour spout, combine the flour, baking soda, sea salt, and cinnamon. Whisk together to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, packed brown sugar, and sugar on low speed at first to incorporate; then cream at high speed for a few minutes. It should be light and fluffy. Scrap down sides as needed.  Reduce the speed to low, and add the vanilla and one egg at a time, mixing until combined. With the mixer still on low, add the flour mixture a little at a time. If you have a bowl shield, use it to avoid a flour cloud! Mix until incorporated. You'll have more of a dough than a batter.  Next,  FOLD  in chips and nuts by hand. 

Spread dough in the prepared baker, and bake in the center of the oven for 29 minutes. No more, no less.  Remove from oven and allow to cool at least 10 minutes before cutting into squares.

Banh Xeo (Asian Crepe)

I LOVE a CRUNCHY asian crepe (Banh Xeo) ...I can honestly say that I can eat this once a week if  my family would allow me to ;)

Its so tasty and simple to whip up.  Today I am making a new recipe....not from a BAG mix. Even when I am using a bag mix...I usually add some rice flour to the mix...so I am trying this recipe without the already prepared BAG MIX that they sale at the asian market.

Ingredients: 
1 1/2 cup RICE flour
1/2 cup CORNSTARCH
3 cup water
1 tablespoon ground turmeric powder
1 cup coconut milk
1 teaspoon salt
1 cup thinly sliced GREEN ONION (just the green part)

***cooking oil---I used PAM
FILLING: 
8 oz boneless pork shoulder--cut very thinly
1 small onion--thinly sliced
1 lb shrimp (peeled and deveined---I like to use the small shrimp)
3 cup bean sprouts
***Pork Patty ---thinly sliced--optional

SERVED WITH:
***Fish Sauce --dipping
Lettuce
Sliced Cucumber
Cilantro
Mint
Basil


DIRECTION: 

CREPE BATTER: 
In a large bowl mix in your rice flour, corn starch, turmeric, coconut milk, water, salt and sliced green onion. MIX well.  Refrigerated the batter for at least 2 hrs.

PORK:
In a pot filled with water and 1 tablespoon salt I would boiled my pork shoulder for about 15-20 minutes . I usually season it with a little char sui powder (red package) or just some salt and pepper.  Once its cook ...I thinly sliced them. I don't season them to much because I usually eat the crepe with a fish dipping sauce.

SHRIMP: 
In a pan with some olive oil...I saute the peeled and deveined shrimp with just a little salt and pepper. Saute until it a pink color...you don't want to over COOK the shrimp because you will be cooking it again when you are making the crepe.

***what you put in this crepe is all up to you....some people make it strictly vegetarian and use all mushroom and bean sprout other  use JUST seafood (shrimp and squids). STRICTLY up to what your family likes ****


CREPE: 
In a 10in nonstick skillet..lightly grease the skillet ( I use PAM) heat until skillet is hot add in your a few pieces of the WHITE ONION ...wait about 30 seconds then ladle in 1/4 cup of batter. Lifting the pan and swirl so that all the batter cover the entire pan...TURN HEAT TO MEDIUM LOW and cover with a lid. After about 2 minutes...uncover and add in your cook pork sliced, shrimp and BEAN SPROUT on one-half of the crepe. Then cover again and cook for about another 5 minutes. Cooking it slowly on medium heat will give the crepe that crispy bottom. ***Making sure to wipe down your LID because the lid can cause some condensation and have water coming into your crepe which will make the crepe soggy. MAKE sure your lid is DRY when you are covering the crepe....I usually have to wipe down every time I lift up the lid.  

Once you see the edge of the CREPE pull away from the side of the pan and the edge looks like a golden brown color...and looks crispy.....then your crepe is ready.  Using a RUBBER spatula gently lift the EMPTY half of the crepe  and fold over the side with the FILLING.  Next gently transfer the cook crepe onto a place and serve IMMEDIATELY with lettuce, herbs and fish dipping sauce. Crepe is good when it is HOT.

**Every time you make a new crepe...remember to stir the batter WELL before each USE **


** some people prefer to just pour the fish sauce over the crepe and lettuce/herbs other prefer to cut up the crepe and put it on top of the lettuce long with the the herbs and DIP into the fish sauce...strictly personal preferences.

ENJOY!!!

Batter --Yellow from turmeric powder
Thinly sliced green onion

Sliced Pork 

Shrimp

Pork Patty (can get at your local asian market) 

Sliced Onion 

Pam 

DOUBLE Chocolate Bundt Cake

DOUBLE CHOCOLATE  BUNDT CAKE 

This cake is extremely chocolate-y so if you are not a HUGE FAN of chocolate...this cake is NOT FOR YOU.  You can make it a little less chocolate by omitting the 1/2 cup of chocolate morsel in the batter. My kids love it with a scoop of vanilla bean icecream ;) 

This cake is super RICH and very moist. Goes great with a TALL GLASS OF COLD WHITE MILK!

INGREDIENTS: 

1 box devil food chocolate cake mix

2 small box of INSTANT CHOCOLATE pudding 

4 eggs 

1/2 C veg oil

1 1/4 C water
1 C semi sweet chocolate morsel --divided (save some for garnishing) 

Preheat oven to 350
Grease a bundt pan and set aside

DIRECTIONS:
In a mixing bowl combine cake mix, pudding mix, oil, eggs and water with an electric mixer. Once the batter is mix well  FOLD  in the 1/2 cup of semi sweet chocolate morsels. Pour batter into prepared bundt pan and bake for 50 minutes or until toothpick comes out CLEAN.

Let cake cool for about 20 minutes before you invert onto a cake pan and frost.

Frosting: 

1 1/2 cup  UNSALTED butter room temperature
4 cups powdered sugar (SIFTED)
2/3 cup UNSWEETENED cocoa powder (SIFTED)
1/4 cup half n half
1 tsp vanilla extract

In a mixing bowl with an electric mixer (I used my hand held mixer)  whip butter until its nice and fluffy then add the sifted cocoa powder and powder sugar. Once that is nicely incorporated add vanilla extract then add  the half and half SLOWLY because you might not need the whole 1/4 cup of  half and half. Whip until the frosting is creamy and fluffy.  I frosted my cake a little too early and so the frosting was melting but after about 1 hr ....the frosting thicken up and it was so good.

****I used a ziploc bag to pipe my frosting onto the cake.

GARNISH with the 1/2 cup of semi sweet chocolate morsel.

Crab Cakes

Every time we are at a restaurant my daughter would order crab cakes if its on the menu.  So I had to learn how to make them quick ;) Last night we went to a restaurant and it costed $15.95 for 1 crab cake!!!  So today I ran to my local grocery store and picked up a container of fresh lump crab meat...they can run from $24.00-$35.00 a pound depending if you are buying Jumbo LUMP meat or just the backfin meat (which is the crab body meat that is smaller pieces of meat). The JUMBO LUMP meat is very high because the meat is a BIG LUMP of crab meat...and each crab only has 2 JUMBO LUMP in them.  


INGREDIENTS: 
1 lb lump crab meat 
1/2 cup dry breadcrumbs 
1 egg beaten
1/4 cup mayonnaise 
1 teaspoon dijon mustard
2 green onion stalk (green part only--finely chopped) 
1 tablespoon chopped FRESH PARSLEY
1 teaspoon Tony Creole Seasoning 
1/2 teaspoon Worcestershire sauce
1/2 red bell pepper--finely chopped
1 teaspoon garlic powder
1/4 teaspoon black pepper 
1/4  teaspoon HOT SAUCE (OPTIONAL) 

****1 tablespoon BUTTER--cut into little cube

Grease a baking pan with a little PAM....set aside 

DIRECTION: 
In a mixing bowl add your breadcrumb, beaten egg, mayonnaise, chopped green onions, chopped parsley, Tony, Worcestershire sauce, mustard, bell pepper, garlic powder, and pepper...MIX REALLY WELL. Next FOLD in your lump crab meat...DON'T OVER mix because you don't want the crab meat to be too broken up....after you fold in the crab meat...gently SHAPE the crab meat mixture into round shape.  I got about 7 crab cakes with mines. Place them on the prepared baking sheet and add a pat of butter on the top of each crab cake to get that nice golden brown color. Next, put in the refrigerator for at least 1 hr before baking them.  Take out of the refrigerator and bake at 350 for 30 minutes. 

***Remember to PREHEAT oven to 350 and bake for 30 minutes then broil for a few second so the top will get a nice brown caramelize color. You don't want to over bake because the crab cake will become dry. SERVE immediately!!!

***You can also heat some oil in a skillet and fry these crab cakes for about 6-8 minutes. Remember to flip half way through so both side will get cooked ;) 

I love to make a CRAB CAKE sandwich ...add some lettuce and MAYO ;) 

Pho Bo (Beef Pho)

My son loves PHO and so I usually make a POT and freeze the broth for him so that he can eat it for a few days. I find that PHO is something that taste so much better the next day.

Ingredients:
1 pack of dry pho noodle (10 oz) they sale the ones in the freezer section also
1 gal of water
5 lbs of beef bones
1/4 cup fish sauce
1 large onion
1 Tablespoon salt
1 Tablespoon chicken powder

1 lb of daikon (peel and cut into halves) 

2 piece of ROCK SUGAR
4 cinnamon sticks
4 oz fresh ginger
6 whole anise stars
3 cardamon

***1 pack of the PHO HOA bag  they have plenty of other pho bags or pho powder that you can use...this time I used the PHO HOA bag

In a tea ball...I would put the anise stars, cardamon, cinnamon sticks.

**6 oz lean beef --thinly sliced (I usually buy a piece of filet mignon)  ...I usually place these on top after I have ladle my pho broth into the bowl. 

*** 1 pack of  Beef Balls (bo vien) ...can be found in the freezer section at the Asian Market. 

GARNISH:
sliced onion
chopped parsley
basil
bean sprouts
lemon
chili
srirache


DIRECTION:

Wash the beef bones well...then in a LARGE stock pot place your beef bones in the pot with the gallon of water and sliced daikon. Bring to a boil.  Reduce heat to medium low and simmer. SKIMMING off all the FROTH and scum or fat.  Add in all your seasoning...fish sauce, rock sugar, salt, chicken powder.  While beef broth is cooking ...lay your onion and ginger on the stove...DIRECTLY on the flame to char  it.  Once it is char ...throw that into the beef broth.

Place the anise stars and cardamon in a little pan and toast it up. You don't need any oil or butter. Just trying to get the flavor out by toasting them.  Once they are nicely toasted place them inside your tea ball with the cinnamon sticks and drop that into your beef broth so that it can simmer. Once the pho water is BOILED...low the heat to low-simmer and cook for 8 hrs!!! Season to taste... You might need to add more fish sauce or salt. If you need to add sugar...add rock sugar don't add white sugar. 

*** if you are using the Bo Vien (beef ball) I usually cut the beef ball in half and throw it in the pho broth about 30 minutes before I serve ***

*** I add 1 pho bag in the pot the last hour of cooking... Then after 1 hr I usually fish it out and throw away...I find that if you leave the "pho hoa" bag in the pot  too long...the broth gets really brown. Also I don't want to accidentally puncture the bag when I am ladling the broth to the bowl..because it will make a huge mess and make the broth  look really nasty. 

**In a deep bowl ... add your pho noodle (some pho noodle might need to be blanch first...other might need a quick dip in hot water..each brand is different so read the instruction in the back).  Layer with some raw lean meat (I usually buy a nice cut like Filet Mignon and thinly sliced them) then add your bean sprout ( I like my bean sprout cook so I usually add it before I add the broth) you can add it after you ladle your broth into bowl. Then add what you like...mint, basil, cilantro, bean sprout, sliced green or white onion. 

Hoisin sauce and Sriracha or sliced jalapeño 

*** some people prefer to use the powder pho base... If you do.. Just read the instruction on the back. 

These are some of the soup bases that you can use:

                           SOUP BASE 

                              PHO HOA bag 

Beef Bones and OX Tail ---wash and put into LARGE STOCK POT

                     Onion and Ginger --I am charring on the stove

                                     ROCK SUGAR

            Cinnamon Stick, Cardamon, Anise Star in a tea ball 

     Cut Daikon, Onion, Ginger in the pot...beef bones on bottom.

        Skimming the FAT and gunk off the top 

           Pot of BEEF Pho simmering for 8 hrs on low heat. 

Spinach and Artichoke Dip

Spinach and Artichoke Dip 

Ingredients: 

• 1 1/2  cup fresh shredded parmesan cheese (divided) 
• 2 cups mozzarella cheese (divided)
• 24 oz frozen chopped spinach (I used 3 bag of 8 oz) 
• 16 oz marinated artichoke hearts
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 4 cloves finely minced garlic
• 1 teaspoon Tony Creole Seasoning 
• 1/2 teaspoon pepper
• 1/2 teaspoon HOT SAUCE ( I used Tabasco) 
• 1 1/2 stick butter 
• 1 baguette for serving 
• Olive oil (for baguette) 
• Chips (preference) 

Directions: 

1. Preheat oven to 375 degrees.
2. Defrost spinach and squeeze dry. Chop artichokes.
3. In a NONSTICK SAUCE PAN...melt 1 stick butter then add parmesan cheese, 1 cup mozzarella cheese,  spinach, artichokes, cream cheese, sour cream, mayonnaise and minced garlic, Tony Creole Seasoning, pepper, hot sauce. Cook up until everything is melted and incorporated. Then pour into a casserole dish. 
4. Place into a casserole dish or baking dish  and top with remaining 1 cup mozzarella cheese and 1/2 cup parmesan cheese and 1/2 stick butter (I cut into little cubes and arrange them randomly over the mozzarella cheese and parmesan cheese) 
5. Bake 30 minutes or until bubbly and cheese is browned. Remove and serve with baguette or chips. 
6. Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
7. Remove baguette  from the oven and serve with hot spinach and artichoke dip.

Fried Shrimp with Sweet Potato

FRIED SHRIMP (PRAWN) with Sweet Potato 

I love eating fried shrimp (prawn) with sweet potato cake. I can eat this whole tray in one sitting.
My kids even love them...even though they make me peel the shrimps for them.

INGREDIENTS: 
1 lb medium shrimp (leaving the skin on--trimming the tail and heads)
1/2 cup All Purpose Flour
1 Tablespoon Rice Flour
1/2 teaspoon baking powder
1 teaspoon ground turmeric (powder)
1/2 teaspoon salt
1/2 teaspoon sugar
1 egg
1 teaspoon rice vinegar
1 cup water
2 teaspoon fish sauce
1/2 teaspoon cracked black pepper

1 LARGE sweet potato (yam) ---Peel and CUT into 3in strips (julienne)

Vegetable Oil (for deep frying)

***Garnish with sliced jalapeno
***Roman lettuce ---for wrapping the fried shrimp and dipping in fish sauce
OPTIONAL--fish sauce (dipping sauce)


DIRECTION: 
Wash the shrimp then cut  off the shrimp heads and tail but leaving the shells on. Set ASIDE.

Peel the sweet potato and cut into 3in strips (julienne) ...set aside.


In a large bowl start by sifting the all purpose flour, rice flour and baking powder.   Next add turmeric, salt, sugar, egg, rice vinegar, fish sauce, cracked black pepper and water into the mixing bowl and MIX WELL.  Next add in the shrimp (prawn) and sliced sweet potato. Making sure that all the shrimp and sweet potato gets a good coating.

In a frying pan  or a WOK add in your oil. Once the oil is hot....taking a slotted metal spoon or ladle and spoon a FULL SPOON of shrimp and sweet potato (I usually try to make sure to get at least 1 shrimp into the spoon)...lower the spoon into the HOT OIL and slowly slide off the shrimp and sweet potato mixture. I usually use another spoon to slide the shrimp mixture into the OIL. When you see the shrimp/sweet potato cake float to the top and its a golden color...remove the shrimp cake with a slotted spoon and drain on a paper towel.


Serve up immediately ....the shrimp/sweet potato cake taste good when it is served HOT  ;)

***serve with lettuce and dip in fish sauce

ENJOY!!!

           Shrimp (prawn) and sweet potato in the batter.
                      Shrimp head and tail trimmed.
                    Sweet Potato cut into little strips.

Lemon Bundt Cake

LEMON BUNDT CAKE

I LOVE LOVE anything LEMON....I put lemon essential oils in my water EVERY DAY...I squeeze TONS in my noodles and ramen noodles....I love lemonade ...so I was so EXCITED to make this LEMON BUNDT cake. Today was the perfect day because its still pretty hot here so for me ...it was such a REFRESHING cake to make and ENJOY!!!  

INGREDIENTS: 

1 box of LEMON SUPREME cake mix

1 small box of LEMON instant pudding 

1 small box of VANILLA instant pudding 

4 eggs (room temperature)  

1/2 cup FRESH SQUEEZE lemon JUICE 

1/2 cup vegetable oil

1 cup water 

***zest of 1 lemon--for garnishing on top of the cream cheese frosting***

Lemon Cream Cheese Frosting: 

1/2 stick UNSALTED butter --SOFTENED

1 pack (8 oz)  of cream cheese SOFTENED

1 Tablespoon Lemon juice

3 cup POWDERED SUGAR 

Beat butter and cream cheese until nice and creamy then add the lemon juice and gradually add in the powdered sugar. If its too thick...add a splash of milk or heavy cream. Unless you like it more tart then add more lemon juice instead of milk. 

**I like to pour my frosting into a ziploc bag and piping it onto the BUNDT CAKE. 

Directions: 

Preheat oven 350 

Grease a BUNDT pan and set aside

In a mixing bowl combine cake mix, lemon and vanilla pudding mix, 4 eggs, lemon juice, vegetable oil and water. Beat with an electric mixer (I used my hand held mixer). 

Pour battered into prepared grease pan and bake for 45 minutes or until toothpick inserted in the middle comes out clean.  Allow cake to cool about 15-20 minutes. Then drizzle the frosting over the bundt cake in between the grooves and sprinkle with LEMON ZEST. 

I actually LOVE this cake when it has been in the refrigerator over night...I guess its because the frosting thicken up ;) 

ENJOY!! 

Chocolate Chip Pumpkin Muffin

These days I am making anything that is EASY EASY and portable.....we have been on the go lately with all these after school activities and HOMEWORK. So in the morning and after school snacks have been a little easier with these simple meal ideas.  These are so good for  breakfast ...my son likes it with a pat of butter on top ;)

Ingredients: 
1 box Spice cake mix 

2 eggs 

1 Cup chocolate chip (semi sweet) 

1 can (15 oz) pumpkin purée (Libby) --if you have the BIG can like I do...I just used 2 CUP then store the rest in an airtight container ....trust me during this season you won't have a problem using up the left overs

Directions: 
Preheat oven 350 

Grease pan or use cupcake liner

Beat cake mix, eggs and pumpkin purée together in a MIXING BOWL....with an electric mixer... then fold in the chocolate chips. I used an ICECREAM SCOOPER to scoop the cake mix into the muffin tin. I fill them 3/4 ways up because they do FLUFF up.

Bake for 15 minutes or until toothpick comes out clean.

ENJOY!!!


*****I see lots of version of this muffins...I see some that they don't add any EGGS...some add 1 egg others use a CHOCOLATE cake mix instead of a spice cake mix. I feel that is taste more like pumpkin spice by using a SPICE cake mix especially for this FALL season ;) 

Almond Bundt Cake from a BOX

ALMOND BUNDT CAKE 

I make this almond cake in so many different version.  But I usually decorate it all the same way. Depending on the different seasons....I would add different fruits to it. Some times I garnish with raspberry, blueberry or strawberry. All these fruits goes so well because of the tartness from the fruits goes so well with the almond and the sugary frosting ;) 

INGREDIENTS: 

1 box of WHITE cake mix

2 small box of instant VANILLA pudding 

1/2 cup vegetable oil

4 eggs

1 1/4 cup of water

1 cup silvered almond

3 tablespoon almond extract

DIRECTIONS: 

PREHEAT oven to 350 and grease a BUNDT pan ...set aside

In a mixing bowl combine cake mix, pudding, ALMOND EXTRACT, vegetable oil, water and beat with an electric hand held mixer. Once the batter is nicely incorporated....FOLD in the cup of silvered ALMOND.  Pour battered into prepared pan and bake for 50 minutes or until toothpick comes out clean. 

Let the cake rest while you make the frosting. 

FROSTING: 

1/2 stick of MELTED BUTTER 

2 Cup confection sugar

2 TABLESPOON almond extract 

(if the frosting is too thick ...add a splash of milk. If its too runny....add more confection slowly) 

In a mixing bowl combine the MELTED BUTTER, confection sugar and almond extract. Mix with an electric hand held mixer. Mix until its nice and creamy. I like it kinda runny so that I can drizzle over the cake....once the frosting cools it will thicken. So you have to work fast ;) 

DRIZZLE over the bundt cake and garnish with some more SILVERED ALMOND and some of your favorite fruits. 

ENJOY!!!! 

Cranberry Brussel Sprout

CRANBERRY BRUSSEL SPROUT

Our "NEW" favorite veggies lately is brussel sprouts. I usually just toss them in a little OLIVE oil and just add whatever I have on hand...some days its just garlic and parmesan cheese....others its bacon or even SAUSAGE.  Today I made them to go with our grill pork chop so I wanted something with a little sweet and tangy. 

INGREDIENTS: 

• 2 pounds brussels sprouts, trimmed and halved lengthwise
• 4 tablespoons olive oil
• 1 small red onion chopped
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• about 1 tablespoon balsamic vinegar
• 1 teaspoon light brown sugar, packed
• 1/4 cup Dried cranberry 

Directions:

1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 15-20 minutes, or until the tops of some of the sprouts are turning light brown.
3. Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. Then add 1/4 cup of dried cranberry.  Toss so all the brussel sprout gets coated evenly. 
4. Return baking sheet to oven and bake for ANOTHER 10 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, or oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. 
5. Brussels sprouts are best warm and fresh.

ENJOY!!!

BBQ Korean Beef

BBQ KOREAN BEEF 

At almost all of my BBQ party I would make these Korean beef. They are so easy and yet so FLAVORFUL!!  I usually buy 2-3 tray of these little short rib at Sam's every time I go and see them there. You can grill them out doors or put them in a baking tray and bake them in the oven at 350 for about 1hr then broil them for a few seconds to get the nice crispy coating or stove top in a frying pan with a little oil. They go great with jasmine rice or on top of a salad!

Ingredients: 

5 lbs of short ribs (I get mines from Sam's) 

1 jar of Korean beef marinate 

1 gal size freezer ziploc bag

Direction: 
Place the short ribs into the ziploc bag and pour the WHOLE  jar of Korean marinate into the bag. Zip the bag and massage the marinate into all the ribs. I used the whole jar because I used 5 lbs of ribs. 

Place the marinates bag of ribs on a tray and stick in the refrigerator over night. I used a tray because I don't want it to leak onto my refrigerator just in case the bones from the ribs puncture the ziploc bag. 

Take the ribs out the bag and lay them directly onto the grill. 

I love these ribs on the outside grill. It takes about 10-15 minutes on EACH side. Let the meat rest before you cut into them. 

Serve with jasmine rice 

ENJOY!!

                Beef after it has been grilled.

         This is the BRAND that I usually buy!

These BRAND works great also...Its just these aren't sold at my local ASIAN 

market. I usually have to get these in Houston, TX when I am there visiting. 

Ribs pack from Sam's Warehouse