Saturday, December 28, 2013

What my Elfs have been up too













Friday, November 8, 2013

Easy PEASY Potato Soup

I made a pot of potato soup a few days ago but my son didn't like it with the celery so I omit it this time around. Next time I think I am gonna add some shrimp or maybe kernel corn ;)



Ingredients:
1 pound bacon
1 medium onion--chopped
4 cloves garlic--minced
2 tablespoon all purpose flour
8 russet potato--peeled and CUBED into little pieces
5 cups water
2 tablespoon chicken powder
3 cups HEAVY CREAM

Garnish:
shredded cheddar cheese
dice up bacon
green onion--sliced



DIRECTION:
In a sauce pan...cook up the bacon....once its cook...spoon it into a paper towel and KEEP the fat...saute your onion and garlic in the bacon fat... until they are translucent. Next add the 2 T all purpose flour--and stir to combine. Cook for about 2 minutes and slowly add the 5 cups of water and the 2 T of chicken powder ....then add in your potato. Cover the lid and cook for about 20 minutes on medium--remember to stir occasionally. Uncover and take a fork and smooch some potato to the side of the pot...making the soup nice and creamy.  Next add in the 3 cup of heavy cream..continue to stir for about 5 minutes and turn off the stove.

Add more pepper and salt to taste...the bacon fat and the chicken powder/chicken broth is already salty so I didn't add ANY SALT at all.

If you are planning on reheating some...just add a little water or chicken broth and reheat..

Garnish with sliced green onion, shredded cheddar cheese and bacon bits..

ENJOY!!!






Monday, November 4, 2013

Egg Roll


Ingredients
  • 1 package egg roll wrappers
Filling
  • 1 lb ground pork (makes 25 egg rolls)
  • 1/2 cup shredded carrots  
  • 1 large chopped onion
  • 4 cloves of minced garlic 
  • 4 sprigs of green onion-chopped
  • ⅛ cup wood ear mushrooms, chopped
  • ½ cup bean thread noodle, cut into 1″-1.5″ threads
  • 1/2 cup shredded cabbage
  • 1 tablespoon  fish sauce
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar
Egg Roll Wrap Sealer
  • 1 egg whites 
Instructions
  1. Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes
  2. When soft, cut the bean thread noodles into little 2 in pieces and mushrooms.
  3. In a large BOWL...mix all the ingredients ..make sure its all incorporated 
  4. In a fry pot--add your oil...the eggroll needs to be deep fry...once oil is hot..slowly add 1 eggroll at a time....
  5. Wrap the egg rolls and fry until golden brown and fully cooked inside. About 12-16 minutes per batch. Don't crowd the frying pot. 
Served with dipping fish sauce or sweet chili sauce ;) 









Loaded Potato Soup


Ingredients:


  • 6 slices of bacon--roughly chopped 
    • 1 cup diced onion
    • 3 garlic cloves--minced 
    • 6-8 medium sized russet potatoes--peeled and diced 
    • 6 cups  chicken stock 
    • 1/4 cup flour 
    • 4 cup of heavy cream or 2 can of evaporated milk 
    • 1 tsp. salt
    • 2 tsp. parsley--garnish 
    • cheddar cheese, grated--garnish 
    • green onion, sliced--garnish 
    You can also used sour cream, monterey jack cheese, chopped chives as a garnish ;) 

    Instructions:
    1. Cut up bacon into 1" pieces. Saute over medium-low heat. In a large stockpot. Once bacon is crispy. Spoon out the bacon when almost crispy and set aside on a paper towel.
    2. Use the reserve  bacon grease to saute the onion and garlic over medium-low heat until soft. While the onion is sautéing---then whisk in the flour and stir constantly over low heat until the flour is cooked and the mixture is thickened. Peel potatoes then dice into 1-2" cubes. Add the potatoes and the chicken stock. Over medium heat bring soup to simmer and cook for about 25 minutes or until the potatoes area soft. Mash some of the potatoes to the side of the pot  for a thicker creamier texture. Add the heavy cream or evaporate milk...reduce heat to a simmer/low  
    3. Adjust the thickness by adding water or more stock.
    4. Season with salt and pepper.
    5. Top soup with grated cheese, bacon & green onions.










    Thursday, October 17, 2013

    Breakfast Muffin

    1 can of Pillsbury Grand biscuit.. Cut into little pieces.. 

    In a container.. Mix 6 eggs.. 1/2 C milk.. 1/2 C cheese.. Crumble sausage .. Green onion.. Mix all up. Next add your seasoning 1 t garlic powder and 1/2 teaspoon of Tony and dash of crack black pepper .. Pour into greases muffin tin ... And bake for 40 minutes @ 350 



    Enjoy!!! 







    Sunday, October 13, 2013

    Pumpkin Muffin with Cream Cheese frosting



    Ingredients
    • 1 (15 ounce) can Pumpkin Puree
    • 4 large Eggs
    • 1 cup Vegetable Oil
    • 2/3 cup Water
    • 3 cups White Sugar
    • 3 1/2 cups All Purpose Flour
    • 2 teaspoons Baking Soda
    • 1 1/2 teaspoons Salt
    • 1 teaspoon ground Cinnamon
    • 1 teaspoon ground Nutmeg
    • 1 teaspoon Pumpkin Pie Spice 
    • 1/4 teaspoon ground Ginger
    Directions:
    1. Preheat oven to 350 degrees F (175 degrees C). I made 36 muffin....use muffin liners 
    2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until creamy. In a separate bowl,mix together the flour,baking soda, salt, cinnamon, nutmeg, pumpkin pie spice  and ginger. Pour  the dry ingredients into the pumpkin mixture until just blended. I used a hand held mixture and mix until its nice and creamy... Using a large icecream scoop...scoop mixture into each muffin tin. Filling it about 3/4 filled. 
    3. Bake for about 30 minutes at 350. Muffin are done when toothpick inserted in center comes out clean.

     









    Frosting
    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup (1 stick) butter, softened
    • 3-4 cups confectioners' sugar
    • 1-2 teaspoons vanilla extract
    I leave the cream cheese and butter  out to room temp for about 2 hours ...so it can get soft 

    With your hand held mixture...cream together the butter , vanilla extract and cream cheese until creamy and no lumps...slowly add 1/2 cup of confectioner sugar at a time...add according to your taste...I only used about 3 Cups because I like my frosting kinda like whip cream consistency ....


    Enjoy!!! 











    Wednesday, October 9, 2013

    Lemongrass Chicken (Ga Xao Xa)

    Every time we go to an Asian restaurant and if I see Lemongrass Chicken on the menu...I would order it...I LOVE LEMONGRASS chicken...so today I had a craving for some rice and wanted to make something fast and easy that is flavorful.

    Ingredients:
    3 pieces of leg quarters---I deboned the chicken and cubed the meat ( I wanted to use dark meat because its more juicy)
    3 chicken breast--cubed
    4 clove garlic--minced
    3 tablespoon olive oil
    6 teaspoon FROZEN minced lemongrass (found in the freezer at the Asian market)
    2 tablespoon of sliced ginger
    3 chili (chopped--I lOVE it spicy so I put 3--if you don't like it that spicy..just put 1)
    2 tablespoon sugar
    3 tablespoon fish sauce
    1 tablespoon oyster sauce
    sliced green onion for garnish

    Direction:
    Cubed the chicken meat and put into a bowl. Add the lemongrass, fish sauce, ginger, minced garlic, oyster sauce and sugar.
    Try to marinate for at least 2 hour in the refrigerator.

    In a HOT skillet put the olive oil and pour in the chicken with all the juice. Cook chicken until done...remember to continuously stirring the chicken. Once chicken is done...add in 1/4 c water and mix again...add in your chopped CHILI and mix one more time....garnish with sliced green onion...serve with jasmine rice

    ENJOY!!!!




    Dirty Rice

    Ingredients:
    1 tablespoon olive oil
    1 lb ground beef
    1 lb ground pork
    4 cloves garlic--minced
    1 large onion --diced
    1/2 cup chopped  green bell pepper
    1/2 cup chopped red bell pepper
    1/2 cup chopped celery
    3 bay leaves
    1/2 teaspoon tony chachere's
    1/2 garlic powder
    1/2 teaspoon sugar
    1/4 teaspoon crack black pepper
    1/4 teaspoon ground coriander
    1/4 teaspoon ground cumin
    1/2 teaspoon cayenne

    garnish with chopped FRESH parsley

    For the rice---1 stick of butter
    6 cups of chicken stock ------or 3 teaspoon of chicken powder (add to water)

    *** cook 4 cups of rice with chicken stock or add chicken powder to the water----once the rice is cook...add in 1 stick of butter....then add the rice to the cook ground meat mixture****


    Directions:
    In a nonstick pan ...saute the onion, minced garlic, celery, bell pepper in olive oil. Once its cook add in your ground beef and pork...then add in all your seasoning and bay leaves.  Cook until its done....Next add in your cooked rice---rice should be cook in chicken stock or chicken powder



    **** I wanted to make it cook faster and easier that was the reason I cooked the rice first in my rice cooker then added it the meat mixture.


    **** I didn't make it as salty...if you like it more salty add some salt





    Monday, October 7, 2013

    Cornbread

    Ingredients:
    1/2 cup MELTED butter
    2/3 cup sugar
    2 large eggs
    1 cup buttermilk
    1/2 teaspoon baking soda
    1 cup (yellow) cornmeal
    1 cup all-purpose flour
    1/2 teaspoon salt

    PREHEAT oven to 375....using a GREASED  8 inch pan

    In a large mixing bowl..mix butter and sugar together then add the eggs.  blend really well.  Next combine in your buttermilk.  Next add all your dry ingredients--salt, baking soda, cornmeal and all-purpose flour. mix really well. trying to get out all lumps and clumps...next pour batter into a prepared grease pan...
    bake for 30-40  minutes...if you are using a muffin pan...remember the cooking time would be less.

    Using a toothpick to test


    serve with some butter ;)


    **** you can also add...grated cheddar cheese, cream of corn, jalapeno...etc...




    Red Beans and Rice

    Ingredients:
    • 1 pound kidney beans, soaked overnight in enough water that it covered the beans 
    • 1 pack Lipton onion mix
    • 1 pack of pickle pork (remember to rinse really well because its very salty) 
    • 1 pack of bacon----sliced into 2 in pieces 
    • 1 large onion, diced
    • 5 stalks celery, diced
    • 3 bay leaves
    • 1 bell pepper, diced
    • 4 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 tablespoon chopped parsley--or 1 teaspoon dried parsley 
    • 1 teaspoon garlic powder 
    • 1 stick butter 
    • 2 teaspoons smoked paprika
    • 1 pack of sausage (andouille sausage) 

    I usually like to cook my sausage separately then add to the beans after. You can cut the sausage into little pieces or big chunks. 


    Instructions:
    1. Drain the beans from their soaking water and rinse.
    2. Put into a large pot with water (enough to cover everything) , lipton onion mix package, bacon, salted pork, garlic powder, onion, celery,bell pepper, garlic, thyme and bay leaves, paprika. Cover pot.
    3. Bring to boil, then reduce heat and simmer 4 hours or until beans are soft.
    4. Remember to stir occasionally 
    5. Use a large spoon to mash some of the beans against the side of the pot to make a creamy gravy. Taste to see if you need any more seasoning..this is the time to either add more salt or seasoning---I usually add a few dash of hot sauce...this is also when I would add my sausage...I usually cook up my sausage first then I would add the sliced pieces into the beans...
    6. I would also add the stick of butter right before I turned off the stove. 
    ***Serve over rice.

    You can also add butter to your white rice 

    If I have time....I usually like to cook up my celery, onion, minced garlic and bell pepper with a little olive oil then add the pickle pork, bacon, and cubed ham. Cook until nice and fragrant then I add the beans and all the seasoning then pour enough water to cover everything...cover lid and cook for the next 4 hours on low-simmer.
    ****Garnish with chopped fresh parsley and onion 


    Serve with cornbread (recipe also on this blog) 







    Beans soaking overnight 






    Sausage cut into little pieces ...cook separately then add after ...I also cut up a few larger pieces...and add when I am plating up the beans and rice. 






    ENJOY!!!! 





    Saturday, October 5, 2013

    Broccoli and Chicken Alfredo Pizza

    I usually make these for the kids after school snack because its super simple and fast. 

    Broccoli and Chicken Alfredo Garlic Bread Pizza----I make this for the kids and it my CHEAT PIZZA recipe...I rather make these myself..even though they arent the healthiest but its better than buying the frozen ones from freezer  

    Frozen pizza dough, topped off with a creamy Alfredo sauce, seasoned chicken and broccoli.

    Ingredients:

    i bottle Alfredo sauce---I used the Prego (homestyle brand--we love that brand)
    1 chicken breast---I used the tyson grilled 
    1-2C broccoli florets
    1-2C whole milk mozzarella, shredded
    3 Tbsp Parmesan cheese

    Directions:
    Preheat oven to 425 degrees. Lightly grease a baking sheet. Shape out your pizza dough( I used the frozen ones) into desired size and shape. Bake for 5 minutes. Coat with Alfredo sauce, leaving 1/2-1 inch exposed crust. Top off with shredded chicken ( the chicken is already cooked and flavored) and broccoli---I used the bag from the frozen section too...I just thaw... Sprinkle with mozzarella and Parmesan cheese. Bake for 12-15 minutes or until cheese is lightly browned.

    Slice and enjoy!!! 



    Tuesday, October 1, 2013

    Rigatoni Bolognese



    Bolognese Sauce:
    Ingredients
    1/4 cup olive oil
    1/4 cup butter
    1 large onion, chopped
    2 stalks celery, diced
    1 1/2 lb lean ground beef
    6 strips of bacon, diced
    4 large cloves of garlic, chopped
    1/4 cup flat leaf parsley, minced--if you don't have fresh then use 1 tablespoon of dried parsley
    2 teaspoon dried oregano
    2 teaspoon dried basil
    1 teaspoon salt
    1 tablespoon sugar
    1/2 teaspoon cracked black pepper
    3 dried bay leaves
    1/2 teaspoon dried chili flakes
    1 cup red wine
    1 can tomato puree
    1 small can tomato paste
    1 can petite diced tomatoes
    1 large carrot, small diced
    1 cup parmesan cheese

    *** if you have Italian seasoning then use that instead of the oregano and basil****
    Cut bacon into small pieces ..finely chopped the onion and garlic. In a large frying pan heat the oil and add the bacon and cook until bacon is golden brown. Set aside...Next warm oil and butter together in Dutch oven, add onion and sauté until clear. Add ground beef and bacon back into the dutch oven. Saute until brown. Add garlic, parsley, salt and pepper, red pepper flakes, oregano and basil (unless you have Italian seasoning then add that instead of the oregano and basil). Cook over low heat for 10 minutes. Add wine, cover and continue to cook for a few minutes. Add diced tomatoes, puree, and paste. MIX WELL. Bring to a boil. Add carrots and celery and bay leaves. Cover and reduce heat and simmer ..for about 1 hour..remember to stir occasionally.

    Cook pasta according to the instructions on the packages. Drain the cook pasta ...and plate.

    Right before serving...add 1/2 the parmesan cheese and mix thoroughly...leave the other 1/2 cheese to sprinkle over pasta.

    Sprinkle each serving with parmesan cheese...
    ENJOY!!!





    Sunday, September 29, 2013

    Chicken Pasta Soup

    My lil gal was feeling a little under the weather so I decided to make her some homemade chicken "pasta" soup. I love making this for my kids because its fast and they love it.  I used to make this soup and freeze it into little portion for my kids to eat when they were younger.


    Ingredients: 
    3 tablespoon of olive oil
    3 pieces of chicken breast--cubed
    2 small carrots --cut into small cubes
    2 stalk celery- cut into small pieces
    1 large onion-chopped
    3 cloves garlic---minced
    2 bay leaf
    1 teaspoon  salt
    1 tablespoon  chicken powder
    1 teaspoon sugar
    1 teaspoon garlic powder
    3/4  gallon water (you can add more water if you like your soup watery)
    dash pepper

    Garnish:
    green onion (chopped)
    cilantro (chopped)

    1/2 box of pasta Ditalin pasta (you can add any pasta of your choice)

    **** You can cook the pasta as directed by package then just add the chicken soup as you are eating so the pasta doesn't get all soggy.




    In a dutch oven or large soup pot..3 tablespoon of olive oil with  onion, garlic, celery, and carrot. Saute until the onions are translucence. Be careful to not burn your garlic.  Next add in the cubed chicken breast...cook for about 15 minutes then add in your water...if you prefer, you can add in chicken stock instead of water...if you use chicken stock then omit the chicken powder and salt.  Then add all your seasoning...garlic powder, salt, sugar, bay leaf and chicken powder. Stir well then place the lid on top and lower heat to medium low. Cook for about 30 minutes then add in your pasta. I usually add in my pasta straight out the box then I would turn off the heat...the pasta will cook in the soup. Since I like using the ditalin pasta which is very small and  cooks very fast.


    Season with more salt and pepper to taste . Garnish with some cilantro and green onion (optional)
    Serve with crackers or rustic bread...my kids love it with the Hawaiian sweet bread
    ENJOY!!