Inspired by this recipe.
- White mushrooms (I bought a carton of large ones and a carton of small ones)
- Shredded parmesan cheese (3/4 cup)
- Cream cheese (6 oz.)
- Black pepper
- Cayenne pepper
- Panko breadcrumbs
-Pillsbury crescent roll dough (each container makes 8 croissants)
Line tin tray with foil and roll up croissants with your choice of filling. I made some plain, some with peanut butter only, some with nutella only, and some with both peanut butter and nutella. Bake at 375 degrees (my oven is convection) for 10 minutes. So easy and yummy! I used one can of the reduced fat croissant rolls, and they were still amazing because of the filling. Yum!
-1 pack of frozen puff pastries (comes with 2 sheets), thawed in the fridge
-1 cup sliced mushrooms, cooked with a little salt and pepper
-8oz. frozen spinach, thawed, squeeze as much water out as possible
-cheddar cheese, add as much or little as you like, can substitute with any cheese
-ham, I used honey baked because that’s my favorite
For the spinach and cheese, I let the mushroom filling cool before using it so it didn’t melt the butter in the pastry. Roll out the pastry until about 11″x 13″ and brush with melted butter. Lay spinach layer, mushroom later, and cheese layer and wrap as tightly as possible; put in freezer to set.
For ham and cheese, roll out pastry the same way, brush with butter and lay ham and cheese on, wrap and put in freezer.
Set oven to whatever the puff pastry package suggests. After the rolls have been in the freezer for around 20 minutes, take them out and slice them into 3/4 inch pieces and lay them on a baking sheet sprayed generously with cooking spray/butter/oil (super important unless you want your pastries to stick). Bake them in the oven for around 15 minutes or until the puff pastries are golden brown and the cheese has melted. Let them cool and serve.
Perfect for breakfast on the go, I put them in the fridge and microwaved them, and they were still fluffy. Yum.
A couple weeks ago my family and I went to Red Lobster for my brother’s birthday, and we ordered their coconut shrimp. I guess my family was craving it again so they asked me to make it for them. I’ve done them before and I always prefer baking because it’s healthier.
-1 to 2 lbs of shrimp, I had around 40 medium sized shrimp, deveined and washed with salt water
-1/3 cup corn starch
-3/4 tsp cayenne pepper (more or less to your preference)
-1 tsp salt
-2 cups flaked sweet shredded coconut
-3 egg whites, beaten until fluffy
Mix the corn starch, cayenne pepper, and salt together in one bowl. Prepare and separate the shredded coconut in another bowl. Have the eggs ready and the shrimp dried.
Dip the shrimp in the corn starch mixture, shake off excess; dunk them in the egg white mixture real quick and then in the coconut, pressing it into the shrimp to make sure they stick. Place them on a lightly sprayed cooking pan/sheet.
Put them in the oven and bake for 15-20 minutes at 400 degrees until they are cooked, flipping them halfway through.
My dog popping his head in to see what I’m baking.
For the sauce, it’s kind of like a pina colada yogurt basically. I just mixed coconut cream, pineapple juice, vanilla yogurt, some sugar, and crushed pineapple until I liked the consistently and taste.
The finished product is below! I like it that the coconut is kind of charred, it’s really crunchy. Most my friends know I usually hate shredded coconut, but this recipe is probably the only exception, because baking or frying the shredded coconut changes it to a more nutty taste and the texture is crunchy. This is probably a recipe version a thousand times healthier than Red Lobster’s haha.
This is a popular side dish that I have had in Korean restaurants and bars in both NorCal and SoCal, so I just tried to make it at home, it’s really easy!
-1 cup of corn (I used the frozen white corn from Trader Joe’s)
-Mayonnaise (I used lite mayo)
-Shredded cheese (I had Mexican 4 blend in my fridge)
The corn was still frozen but I just put it into a bowl, put enough mayo to coat the kernels lightly, added half a teaspoon of sugar, a pinch of salt, and some pepper. I microwaved for 30 seconds, mixed and microwaved for another 30 seconds. I added 1/4 cup of cheese and microwaved for another 30 seconds, mixed, and added another 1/4 cup of cheese, and microwaved again for 30 seconds.
It came out really yummy, just like the ones they serve in the bars…so easy to make too! You can adjust all the ingredients to your taste or to how sweet your corn is. Next time I might try baking it and putting some bread crumbs on top for texture.
I must be on some kind of inspirational roll to be posting so many things up recently. Now before I begin, let me just say that ONCE in a while, you gotta just splurge, hold nothing back, and enjoy one of America’s favorites – fries! Luckily before this, I hit the gym because mannnn….just being in the same room with this deep fryer was enough to make me sweat oil.
Anyhow, Michelle’s family decided to invest in one of these bad boys over Christmas, only Buddha knows why…but we made use of it tonight. What obvious food to try deep frying first but fries right? We went to Safeway and bought 3 russet potatoes that came out to 5 lbs total for 89c/lb, and a bunch of parsley for 99c – a total of less than $5 for everything! Came back to her house and her dad hands her a sweet potato from the pantry and told her to fry it too. Everything else was already in the kitchen. Here’s the recipe, or more of a guide, since we honestly winged everything.
-Russet potatoes (these are the best for frying because of all the starch)
Michelle heated up the canola oil in the fryer to 350 degrees while I washed and peeled the potatoes. Make sure you line the area where you are going to fry just in case the oil splashes, it’ll make cleaning up a lot easier. I prepared a basin of water and salt to dump the potatoes in after we cut them into strips so they wouldn’t brown while waiting to be fried. John and I cut the potatoes, the sweet potato was very hard to cut, so be careful. After soaking for a couple minutes, Queenie and I used paper towels to dry all the fries before deep frying them (this is a very important step, DO NOT dump wet fries into the fryer or you are asking to be hurt and burned). This fryer was really good so we didn’t even need to close the lid, no splashing from the oil at all…but we did it anyway so it would smell less in the house. We did about two handful of fries at a time, for around 5 minutes until they were golden brown, took them out, and placed them on a paper lined tin tray to dry. For the plain fries, we seasoned lightly with salt and served with ketchup, old school style.
Garlic fries: Saute the minced garlic with oil in a pan to bring out the flavor, season with salt and pepper to your liking. Cut up the parsley leaves into small pieces. Combine with fresh fries while they are still hot and serve.
Sweet potato fries: John made a mix of around 3/5 garlic powder, 1/5 salt, and 1/5 pepper for the seasoning of the sweet potato fries, it was delicious!
Conveniently, Michelle’s mom had some of these cool serving baskets (6 for $2.99 from Marshalls), so I cut up some parchment paper and voila! Cute and simple presentation. All these served around 9 people, before we got tired of them. They’re best served right away since we don’t have a commercial fryer or the preservatives to keep them tasting great 10 years later.
Credits to Michelle’s iPhone for the pictures.
- 1 green bell pepper
- 1 red bell pepper
- 1 red onion or shallot
I made these with my mom a while ago, but never got around the blogging about it. I know that making a hot dog is really straightforward, but this is a quick way to make a normal hot dog a bit more interesting.
I really love those bacon wrapped hot dogs that you see out around the downtown area, sold on those little carts. They always look and smell really good. I took one piece of bacon and wrapped the hot dog. I placed the hot dog in a hot pan with no oil, with the loose end of the bacon faced down, so it cooks and also holds the dog together with the bacon.
We chopped some red and green bell peppers, along with some red onion. we sauteed the vegetables in the same pan with the bacon fat— lots of great flavor right there. I used ketchup, mustard, and mayonnaise on the hot dog in the end. It tasted really good!
This is just a quick way to eat your hot dog in a different way.
what’s your favorite way to eat a hot dog?
Corn Chowder Soup
- one can of Del Monte Sweet Corn Cream style
- one can of chicken broth
- 1/2 cup of water
- 5-6 pieces of fish ball
- 6-7 shrimp, cut into three parts
- 1 egg, beaten
- 3 tablespoons of tapioca corn starch, diluted with water
- 1/4 carton of tofu
- salt, pepper, chili powder, soy sauce, garlic salt (season to your preference)
So as I was leaving my discussion today, I got a text from Nicole asking me to come back and maker her soup. Since I have a one hour break, that’s just what I did. Usually I would use regular sweet corn, but for some reason we had this cream kind…and I can’t remember why.
So I had to make do what we had.
First I started off with the sweet cream corn. (I tasted it first to see what it was like and boy was it sweet). I added the chicken broth and the water into the pot as well. Afterwards, I added fish ball, shrimp, and tofu. I let the whole thing come up to a boil. Meanwhile, I mixed the tapioca corn starch in a separate bowl with some water. Mix until the corn starch is no longer a solid. You can use any type of corn starch I think, I just happened to have the tapioca one on hand. To be honest, I think I used more than 3 tablespoons, but i’m not sure.. so try to stick with 3 because the soup came out too thick for my taste. Anyway, while mixing the broth, add in the corn starch.. you’ll find that the soup has thickened. Beat 1 egg in a separate bowl. While mixing the soup, slowly add in the egg..you don’t want to add it in all right away, because you’ll get chunks of egg..which is not what you want for this soup. Season the soup to your liking. If I had red vinegar sauce, I would eat this soup with it… because I love the taste of red vinegar in these kinds of soup. However, I don’t. =(
Try this recipe yourself..it’s pretty quick and easy!
Home made salsa
– One whole tomato (diced)
– One jalapeno
– 1/4 cup of diced onions (my eyes are still burning from the fumes )
– 1 lime
– sale & pepper
I’ve been wanting to make salsa for a while… so decided to do it tonight since Saba’s been eyeing the cupcakes again. haha.. good stuff.. i’m glad how it turned out.. good stuff.. yum!
my eyes are still burning =(
- green beans
This is definitely one of my all-time favorite Indonesian pastries/meat pies. I’ve had this since I was kid, and my mom or grandma would make it for us. It’s so good, I swear I can eat like 10 of these and never get sick of it. It’s usually paired with a spicy peanut sauce. It was the first time for me making it by hand today. It’s a lot harder than it looks! Making the pattern that closes up the filling was terribly difficult, but practice makes perfect. After the 4th or 5th one, I was finally able to get it down (somewhat), but I have yet to master the folds. MmMmMm…happiness!! Usually at the Saturday food bazaars these things would cost $1.50 a piece. So glad my mom made it from scratch for us <3333
w00t ❤ josie