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Cooking, Recipe and Food Blog

Five Reasons Pizza Is The Perfect Food

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Some people have the audacity to say that pizza isn’t good for you, and while if you were eating it daily and huge servings of it it might be, in moderation it’s great. It offers you more nutrients and less fats than some of the foods you could be eating. So, while it may not be the healthiest food option, it isn’t even close the worst.

Whether you choose to eat out, or create your own pizza creation right at home, there are a million options and combinations. Why wouldn’t pizza be on your list of favorite foods with all of that going for it. Plus, if you fold your slice in half it’s like an easy to eat pizza sandwich. [Read more…]

Why Do We Spend More for Nutritionally Deficient Food?

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Food prices may be on the rise, but the quality of the food many Americans eat today is lower than it was in the past. Unfortunately, consumer watchdog groups aren’t necessarily persuading us otherwise.

Rip-offs at the grocery store

It’s bad enough that you have to wait in line behind six people counting coupons ahead of you, because the store can’t design a better system for to save customers money on overpriced food items. To add insult to injury, many stores actually put packaged goods on their shelves for which the customer pays more for air than anything edible.

The quantity of the food you buy is its true value, and a bag of mostly air is not a fair quantity of food by any stretch of the imagination. Yet major grocery stores behave as if this is a great deal for the consumer. Why would they sell such products, if they did not believe that? [Read more…]

Crazy Pizzas You Might Want to Try

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Pizza, though originally from Italy, is now a globally enjoyed snack. It’s the go to food for college students, families, groups of friends, colleagues and kids. Everyone loves a good slice of pizza. But would you still eat one if it were made of rice? How about if it was 122 feet in diameter? Here are some of the more unusual pizzas out there.

Rice Pizza – Because every country has its own definite palate, it isn’t unfathomable to expect crazy variations on different dishes. Take Pizza Hut Taiwan and South Korea, for example. They have a menu that would make most Americans do a double take. One thing on their unique menu is the Mizza. Simply put, it’s rice pizza. Instead of a dough base, the Mizza has rice! Their website describes it as “surprisingly delicious” and a “novel personal meal”.

Chocolate Pizza – Now, something I can definitely get behind. Behold the chocolate pizza! It basically has a chocolate base, chocolate toppings and (presumably) some chocolate sauce. A lot of companies are now specializing in this tempting delight.

Pizza Burger – For those with an appetite that knows no bounds, the Pizza burger may just be right up your alley. This monstrous creation may cause some to faint (or collapse due to coronary failure). To make this, take two whole pizzas and slap them on either side of countless pounds of burger meat. Please check with your physician before attempting this dish.

Pizzas on a Pizza – If you have watched the movie “Inception” then you know this is going to be another awesome hit. The pizzas within a pizza are great for those who have problems deciding which kind of pizza to get. Just get them all!

World’s Largest Pizza – According to the Guiness Book of World Records, the title holder of the World’s Largest Pizza is a supermarket in South Africa. This feat measures 122 feet and 8in in diameter.

 

Shawarma: The Newest Food Sensation

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image by TheHungryDudes

Due to the popularity of the recent Avengers movie, the sale of Shawarma has sky-rocketed. The masses became aware of the Middle Eastern treat after a scene in the movie showed the main characters sitting around a table and enjoying their own Shawarma.

The dish is actually an Arabian fast food which originated in Turkey. Shawarma consists of shaved meat (either lamb, goat, beef or mixed meats) served in a flat bread with an assortment of vegetables. What makes it so unique may be the way the meat is cooked. Various layers of meat is skewered on a stick and slowly roasted by flames on its sides. The cooking process can last for hours and hungry onlookers can drool while it is prepared.

Another special thing about Shawarma is the sauce that accompanies it. There are a lot of different sauces that are used on Shawarma. The most popular may be the Yogurt Garlic Paste. Creamy and white, it resembles the sauce commonly used for gyros. The Tahini sauce is a middle eastern staple and is sesame-based. You can also use Falafel sauce and the not-so-secret Tahini sauce. Though more commonly prepared wrapped in a pita, it’s also possible to eat Shawarma over rice.

Shawarma has already invaded the Philippines, Singapore and is a staple in most of the Middle East. . It’s about time this Arabian delight reached Americans’ tastebuds.

Undercover: Foods You Wouldn’t Think Were Healthful

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When it comes to food, we think that we know which to eat and which to avoid. We have grown up knowing to eat vegetables and avoid fats, sweets and salt. For the most part, these rules are great ones to live by. However, it’s possible that you may be missing out on all the benefits now being discovered in food you wouldn’t think is healthful.

CHOCOLATE
Rejoice, ladies! Chocolate is actually very healthful. Studies show that a small bar of dark chocolate everyday can actually protect your heart. Firstly, it has been seen to reduce Low-Density Lipids (or bad cholesterol) by as much as 10%.

Know that incredible feeling after biting into a bar of chocolate? That’s seratonin at its finest. Seratonin is the same compound that the brain produces when one is in love. Thus, it also acts a an anti-depressant.

LAMB
A nice rack of lamb can actually be as healthful as a seafood dish. This is because, lamb has been found to contain high levels of omega-3 fats. These are usually thought of to be found in fish, nuts and seeds. Lamb contains, on average, around 40 milligrams of omega-3 per ounce.

Omega-3 oils help to clean up the arteries. They break-up fat and plaque that have built up during the course of our lifetime. This lowers blood pressure and relieves the heart of blockages. Omega-3 also facilitates the brain development of a baby while in their mother’s womb. That’s why pregnant women are always told to ingest omega-3.

CHILI PEPPERS
Another thing most people don’t associate with a healthy lifestyle is the chili pepper. The spice actually benefits the body because of its capsaicin content, the compound in peppers which makes it spicy. Studies have proven that it can be an effective treatment for relieving pain caused by arthritis, diabetic neuropathy and psoriasis. Red chili peppers have also been seen to reduce blood cholesterol, platelet aggregation and triglycerides.

If you’re trying to lose weight, an addition of pepper to your diet can help you shed unwanted fat. That’s because capsaicin can curb your appetite, boost metabolism and break down fat.

Easy Molten Chocolate Cake

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Imagine decadent dark chocolate liquid lusciously oozing from the center of a moist and warm chocolate cake. If the image alone makes you swoon then this is definitely one dessert you should make at home.  It is actually pretty easy to make – one story about how it came to be was that a chef accidentally pulled a chocolate cake from the oven before it was done and discovered that the runny  center was delicious! Serve this at the end of a lovely dinner party and your guests will surely be impressed.

Serves: 4, or 8 servings of 1/2 cake each

Ingredients:

1 pkg dark chocolate bar (or approx 4 squares)

1/2 cup butter

1 cup powdered sugar

6 tbsp flour

2 whole eggs

2 egg yolks

Preheat oven to 425F. Generously butter 4 ramekins or small custard cups and place on baking tray.

Melt chocolate and butter on double boiler (an easier way would be to microwave on HIGH for about 1 minute, or until butter is melted). Whisk until both ingredients are well incorporated. Add the sugar. Add the whole eggs and the egg yolks, stir and mix well. Carefully incorporate the flour and stir. Spoon the mixture into the ramekins.

Bake for 13 to 14 minutes or just until the sides are firm but the center part remains soft and wiggly. Let stand for 1 minute. You can choose to serve them in the ramekins or invert them into dessert plates by loosening around the cakes with a spatula or a small knife. Serve with whipped cream, powdered sugar or fruits on top.

Photo courtesy of: Marco Barisione

National Greasy Foods Day

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October 25 is National Greasy Foods Day. So what comes into mind whenever you think of greasy food? For me it is burgers and fries, since I will never admit that pizza is part of the equations. I would like to believe that it is homemade.  I am quite guilty of food indulgence. I never count calories and I just love to eat heart stopping food, which is why I would like to feature a burger joint that will definitely give you a heart attack.

Heart Attack Grill is an American fast food restaurant that started in Dallas, Texas. Recently they opened the doors of their hospital themed restaurant in Las Vegas. Waitresses dressed as nurses take orders and tag them to the customers.

Here is a sample of their menu.

I think I will settle for a butterfat milkshake, flat liner fries and a single bypass burger. I doubt if I can finish it, but I will definitely give it a shot –even if I risk being on a comatose after the meal. That shouldn’t be a problem though, because this establishment also boasts of an awesome staff which will take care of your “heart problems”.

They have interesting promos such as all-you-can-eat flat liner fries. These fries are deep fried in lard for more guilty pleasure. In this “hospital” people who weigh more than 350lbs get to eat for free. If you have always wanted to have your own private nurse, then all you have to do is eat a quadruple bypass and your wish will come true. A “private nurse” will wheel you out in a wheelchair and take you to your car.

Let’s all celebrate this day with a big fat burger and some gooey fries, since we all have an excuse to eat greasy.

Rice Krispies Bars

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Rice krispies or rice puffs is a type of cereal that is often used as a topping or added to other desserts or dishes. This yummy snack is great for kids and even adults who love peanut butter and bananas. It is similar to the classic granola or power bar.

You may add some nuts or dried fruits to this yummy recipe if desired. It is perfect for parties too. I also think that topping it with vanilla ice cream would definitely take this treat to the next level. Enjoy!

 

Ingredients:

Serves 2-4

4 tablespoons unsalted peanut butter

2 cups rice krispies or rice puffs

2 bananas

3 tablespoons honey

 

Preheat the oven at 150C and slightly grease a small rectangular baking pan with oil.

Combine the rice krispies and the honey in a medium sized bowl. Mix well until the rice krispies are coated in honey. Transfer the rice krispies into a pan and spread it evenly. Bake it in the preheated oven for 10 minutes or until lightly toasted. Remove from oven and let it cool completely. Cut it into bars.

Peel the bananas and slice them. After, spread peanut butter over the rice krispies bars and top them with sliced bananas.  Serve immediately.

 

Photo Courtesy Of:   jeffisageek

 

Elvis Sandwich

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The Elvis sandwich was named after the legendary king of rock and roll Elvis Presley. According to Wikipedia,  he was fond of sandwiches with bananas and peanut butter. He even craved for Fool’s Gold Loaf, which is a loaf of Italian bread stuffed with bacon, peanut butter and grape jelly. This special sandwich can be found in a five-star restaurant in Denver, Colorado called Colorado Mine Company. During the 60’s it was known as “the place to be”.

Here is a yummy recipe that uses his favorite ingredients without the bacon fat, although if you want the salty taste to stick to the bread, you can heat the bread in the same pan which you used for frying the bacon. Just make sure that the oil isn’t too much.

The type of peanut butter used can also make a big difference as there are many types. Feel free to use one that suits your taste, but smooth peanut butter usually is the best option. I must agree though that crunchy peanut butter can add more texture to this delectable sandwich.

 

Ingredients:

12 strips bacon

1/2 teaspoon oil

1/2 cup peanut butter

2 large bananas, sliced

1/4 cup honey

8 slices white bread

2 tablespoons softened butter

 

Heat the oil in a large skillet or frying pan over medium heat. Fry the bacon strips for 3-5 minutes or until they are crisp. After, transfer them to a plate lined with paper towels to drain the excess oil.

Spread butter on 2 slices of bread. Place the bread butter side down on a flat surface or plate. Next, spread peanut butter on the other side. Top it with bananas. Pour some honey over the bananas and put 3 slices of bacon on top of it and then cover it with the other slice of bread. Repeat this for the remaining ingredients.

Transfer the assembled sandwich on a hot grill for 3-5 minutes or until they are hot and crispy. Transfer the sandwiches to a plate and slice them in half before serving. Serve warm with fries or chips.

 

Photo Courtesy Of:  kthread

 

Arriba! Arroz Ala Cubana

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I was having a bit of a dilemma with trying to stretch out my budget and make the most out of one main ingredient to cover breakfast, lunch, dinner and my son’s lunch bag. As it is, having to cook all 4 meals in one day can just drive a single mom insane. Especially when time, energy and money are of constraints. It was already a battle with chicken breast fillets or some pork cutlets. Then again I got to thinking of ground pork!  A kilo of ground pork can go a really long way with a few good dishes and not having to buy too many ingredients. I decided to get half and half of ground pork and ground beef just to kind of cheat on the flavour.

I started off with burger patties with mushroom gravy, which was already a real hit for my son’s lunch pack as well hamburger patties for his sandwich bag the next day.  My mom isn’t really big on hamburgers so I made them into Almondigas. This is a soup dish of  Spanish origin made of meatballs and very fine noodles or vermicelli. I thought of adding a  local vegetable gourd chopped evenly to make it more hearty. And since I was on a roll of making meatballs, I made enough for sweet and sour meatballs too. I love anything that is sweet and sour so, this one had my name on it. And just to stretch that sweet and sour sauce a little bit more, I made some Shanghai Spring rolls or popularly known as the Filipino Lumpia.to go with the sauce to dip them in.

At this point I was pretty much proud of myself! I had enough more ground meat to make it into spaghetti and meatballs as well! Cabbage rolls were next in my meal planning. So far, my mom and my son haven’t really noticed much of  my sneaky evil plans and I’m just glad I was armed with some creativity that day.

I am down to the last bits of ground meat and I must say I’m fresh out of ideas. And then, I had an epiphany when I saw some plantains being sold by a local veggie cart vendor. I wanted to make some Arroz a la Cubana. It is derived from Arroz Cubano which means Cuban style rice, It is a popular dish in the Philippines, most likely handed down by our Spanish ancestors, but is also known in Peru. Spain’s version will has it with white rice, tomato sauce and a fried egg. In Peru, it consists of white rice topped with a fried egg, fried bananas and a fried hotdog.

In the Philippines, we just have to take this to a whole new level of a gastronomic cultural experience. The Filipino’s take on this dish calls for sautéed ground pork or beef with some diced potatoes and carrots, green peas, and simmered in some tomato sauce. It is served with fried plantains and a sunnyside up egg on hot white steamed rice.

I have to confess this dish had me from the word go when I first tasted it as a young child. I don’t cook it as often but I love it any meal of the day!

ARROZ ala CUBANA

Ingredients:

Steamed or boiled rice
1/2 kilo ground beef (use sirloin or top round)
3 carrots, cubed
3 potatoes, cubed
1/2 c. of sweet peas
2 bell peppers, chopped
2 tbsp. of raisins (optional)
1 tbsp. minced garlic
1 large onion, chopped
2 tomatoes, chopped
1/4 c. of tomato paste
finely chopped parsley
pinch of basil
3 tbsp. c. of olive oil
1/4 c. vegetable cooking oil
salt and pepper to taste
6 eggs, fried sunny-side-up
8 Plantains , each sliced diagonally into 3, fried

Instructions

1.Heat a heavy skillet. Add 1/4 c. of cooking oil. Heat to smoking point. Add the cubed potatoes and carrots. Fry until the edges turn a light brown. Remove with a slotted spoon and drain on paper towels.
2.Pour off the oil from the skillet. Pour in the olive oil. Add ground beef, breaking it up. Cook over high heat until the meat is no longer pink. Add the garlic, chopped onions and tomatoes, bell peppers and raisins, if using. Cook, stirring, just until the vegetables start to soften. Add the tomato paste, salt and pepper. Stir to blend well. Add the sweet peas. Stir and cook for another 30 seconds then put the carrots and potatoes back in. Cook for another 30 seconds. Add the basil and parsley. Give it one last stir then turn off the heat.
3.Serve with rice, an egg and fried saba bananas on the side.

 

Photo Credit: Koleksyon.com

Photo Credit: Proyecto de cocinero

Ground Beef Filet Mignon

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A foodie like me will always love steaks. Filet mignon is definitely one of my favorites. This is why it was interesting to try a version that can be prepared any day. During my last trip, I ordered ground beef filet mignon at a hotel. It was surprisingly good and the orange sauce complemented it well. Unfortunately, the sauce was a bit too sweet for me and it tasted a bit artificial.  For this reason, I was inspired to prepare it my way.

It is best to use lean ground meat for this recipe to get the beefy taste. I also think that this dish is something you can prepare for parties. All you have to do is make small patties and make it bite sized. Sauce or none won’t really make a difference as long as the meat is tasty. I can assure you that this deliciously greasy dish is worth a try.

 

Makes 6

Ingredients:

1 lb. ground beef

1 cup mushrooms, chopped

1/2 cup Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons onions, chopped

4 garlic cloves, grated

6 slices bacon

2 oranges

1/4 cup white wine

 

Combine the beef, salt, pepper, cheese and grated garlic in a medium sized bowl. Mix all the ingredients until they are well combined.

Spread the beef mixture on a large piece of wax paper. Place the mushrooms on top of the beef and spread them evenly. Roll the ground beef mixture, the way you would do so for a jelly roll. Transfer the roll, seam side down, carefully to a baking sheet. Refrigerate it for 2-3 hours until the roll sets and it will no longer crumble.

Next, prepare the sauce by slicing the oranges and juicing it. Discard the seeds. Reserve half an orange and slice it for garnish. Place the orange juice, pulp and peel in a small saucepan. Pour in the wine and set the heat to high. Bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes until the wine is reduced and the sauce thickens. Stir occasionally. Remove from heat and set aside.

Meanwhile, fry the bacon slices in a non-stick skillet for 2 minutes or until transparent. After, slice the beef roll into 6 portions. Wrap the bacon around each patty and secure it with a toothpick. Grill the beef on high for 3-5 minutes on each side, depending on your desired doneness. Transfer the ground beef filet mignon patties to individual plates. Pour some sauce over it and garnish with an orange slice. Serve immediately with mashed potatoes and buttered vegetables.

 

Gimme S’more Brownies

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Have you ever had that endless nagging in your mind and a futile hankering for something totally sweet and indulgent? Often times I get that and trust me, the end result is never a pretty sight! Whoever came up with the idea of a sweet tooth needs to be crucified for instilling such cruelty on a weak soul!

My most guilty pleasure for indulgence is baking brownies at 2am and have no one but  me, myself and I to share such blissful contentment with a glass of cold milk. I’ll just go to confession and ask for repentance for giving into this calorie temptation.  Payback will be hellish for sure, but you have yet to experience this  before knocking it  off on your list.

Brownies have always been a long time sweet treat for anyone who’s hooked on chocolate and cakes.  And then, there are S’mores! Is that really a word?  It is. Well, it’s actually two words. A shortened version of “ some more” but with your mouth full of this delectable campfire treat, all that ever comes out of your lips when you try to ask for another is “s’more!”

No one  has ever really laid claim for this snack other than Loretta Scott Crew. Reports have it that she was responsible for this recipe as she would be handing them out to Girl Scouts during campfires. There is a recorded version of a S’more recipe in “Tramping and Trialing with the Girl Scouts” which was published in 1927. It is yet to be confirmed if the Girl Scouts were the first to have concocted S’mores.

We all know what makes a S’more. If you haven’t gone camping, you can easily make this at home when you’ve got the grill going on a weekend.  All it takes is a puffy marshmallow on a skewer lightly roasted and toasted  over the fire. Two graham crackers with a piece of milk chocolate in between are used to sandwich the crisp and toasty marshmallow and is ever so gingerly removed from the skewer. The heat from the marshmallow will melt the chocolate and warm the cracker to give you a heavenly cookie experience.  There are different ways to enjoy this basic recipe. You may even add some peanut butter  on the crackers, and if you’re not much into campfires and grills … why don’t you try baking them all at the same time wrapped in foil under a broiler.

Since I’m on a brownie fix, I am looking at making S’more brownies just to go all out on this unforgivable craving. Trust me, there is no turning back at this point. Going in and all the way … and then S’more!

S’MORE BROWNIES

Ingredients

Crust:
6 tablespoons unsalted butter , melted
1½ cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate , chopped
1 cup packed light brown sugar
¾ cup white sugar
1½ teaspoons pure vanilla extract
½ teaspoon fine salt
4 large cold egg s
1 cup all-purpose flour
Topping:
4 cups large marshmallows

Instructions

1.Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
2.For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
3.Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
4.Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
5.Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

 

Photo Credit: {{Kim}}

Photo Credit: Betty Crocker Recipes

Photo Credit: Maegmariel

Team Sunday Cheeseburgers

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I think one of God’s gift to carnivores is the good ole mighty hamburger! Just look at how many burger chains we have spawning in every corner of the world serving a bazillion  hungry people who never seem to get tired of eating them nearly every day.

What is in that beef patty that people go crazy over?  With the different signature burgers of all these burger chains, you wonder how many more can invade the consumer market with another  hamburger recipe much different from the rest.  I guess there is always one thing different in each and every one of them. A secret ingredient maybe? Or a special cooking technique?  Either way, there is so much you can do with a hamburger nowadays other than just slapping ground meat  in between a bun and slathered on with ketchup. Basically, that is just  all that it’s about. A purist would definitely agree that it takes only the best tasting beef to make a perfect burger. However, we all know you can’t just pass up on all the other delicious things you can stuff it with. In fact, you don’t really need to eat a hamburger in a bun. Some would actually prefer it to be served as a Salisbury steak with gravy, mashed taters and a sunny side up egg. Okay, that thought just made my mouth drool and my tummy grumble. It is  2:30am where I am at and I just remembered  that I forgot to eat dinner.

Writing this takes me back to that one place where I had the fattest juiciest  burger in my entire life! I couldn’t  even finish half of it. And I only ordered the smallest size! This restaurant is named after Gordon Ramsey’s Hell’s Kitchen, probably aptly spun from how things get hella busy when orders start coming in.  It  is located in Puerto Galera , about 3 hours from the capital city of the Philippines in the island of MIndoro. A sweet couple of a German guy and his Filipina wife own and run this awesome joint off the road from the main beach. Quite a trek if you’re hungry and hot from a full day of running around but you can always flag a trike when your feet start giving out.  They are pretty known for their Titan burgers and the biggest one they have ticks in at probably around half a cow of ground beef. The hamburgers are served with everything on it. Cheese, bacon, eggs, lettuce, cucumber, tomatoes , onions, pickles and dressing.  I’ve seen a bunch of my friends go on a mission to conquer the Titan burger, but all have failed. Never the less, it was a sweet battle for them as you can tell by the smile of contentment in every bite and the sweet mess they have made of themselves.

This weekend, why not grill some burgers for the big boys ? Chill some beer , gather up some great company and maybe enjoy some smack talk with your team Sunday!

GUACAMOLE CHEESEBURGERS

Ingredients

Guacamole
2 avocados – halved, peeled, and pitted
1/2 lime, juiced
1 teaspoon chili powder
1 fresh jalapeno peppers, seeded and minced
1/2 cup chopped cilantro
1/4 cup minced onion
1 1/2 teaspoons minced garlic
1/4 teaspoon salt to taste

Burger
2 pounds lean ground beef
1/2 lime, juiced
1 tablespoon minced garlic
1/2 cup diced onion
1/2 cup diced tomatoes
6 slices Monterey Jack cheese
6 hamburger buns

Instructions

1.Preheat an outdoor grill for medium heat.
2.To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, chili powder, jalapeno, cilantro, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
3.In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, 1/2 cup diced onion, and tomatoes. Form the meat into 6 patties.
4.Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.

Photo Credit: mooshee85

Photo Credit: Pasty Cornish

Chocolate Amaretto Cheesecake

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Chocolate amaretto cheesecake is a delicious dessert that can definitely cap off a perfect meal. Amaretto is a sweet Italian liqueur made of almond or apricot pits. It is often added to coffee or cocktails and even soda. At times it is added to desserts to give them a sort of nutty and fruity flavor that is unexplainably good.

 

Serves 6

Ingredients:

2 cups crushed digestive biscuits

1 tablespoon cocoa powder, sifted

90g unsalted butter, melted

4 egg yolks

1 teaspoon vanilla extract

1 cup caster sugar

150g cream chees

1/4 cup amaretto

1/4 cup plain flour

1/2 cup whipped cream

3 egg whites

200g dark chocolate, chopped

 

Preheat the oven to 160C and grease a 23” spring form pan with butter and line it inside out with foil.

Combine the biscuits, butter and cocoa in a medium sized bowl and mix well. After, put the biscuit mixture onto the base and the sides of the pan. Use a spatula to press the mixture firmly to pack it. Refrigerate for 10-15 minutes to let it set.

Place the sugar, egg yolks, vanilla, flour, cream cheese and amaretto in a food processor or electric mixer. Process it for 2 minutes or until the mixture is smooth. Transfer the mixture to a large bowl. Fold in the whipped cream.

Beat the egg whites until soft peaks form and then fold it into the cheese mixture. Add half of the chocolate and mix. Place the amaretto cheesecake mix into the prepared crust. Place the spring form pan in a baking dish. Pour hot water into the dish until it reaches half of the spring form pan. Bake it for 1 hour or until the cheesecake sets. Remove it from the oven and let it cool completely for 20-30 minutes. Refrigerate for at least an hour.

Put the remaining chocolate in a dry bowl over a pan of simmering water or a double broiler to melt it. Let it cool slightly and drizzle it over the cheesecake. Serve chilled.

 

Photo Courtesy Of:   Marcus Jeffrey

 

Surrender to a Banoffee Pie

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The first time I ever got the chance to taste a Banoffee  pie, I just melted right into my chair and couldn’t forget about it for weeks. I kept going back to that coffee shop just order it and after a few months of doing this regular trip for banoffee pie and coffee … I gained 30 pounds! Hahaha….

I couldn’t pin down what it was that made me lust for this pie like a crazed woman and I tried to whip up my version of it , but there was something missing!  Most times I will just get right down to replicating any dish I have fancied from restaurant  and not even bother to google  ingredients.  Had I done that when I was going bananas over banoffee then I would’ve figured out some tricks to it.

This English pastry would seem so basic with not much ingredients to it, but the trick comes with the toffee. It’s where I got stumped. I couldn’t figure out how to end up with that toffee taste and creamy texture.  Unfortunately, my brain was in the wrong place at the time when I endlessly tried to make my own banoffee pie.

The name of the dish comes from the ingredients of the pastry itself. The combination of banana and toffee. Reading through it’s origin, the men behind this delectable pie borrowed its concept from the American dish called Blum’s Coffee Toffee pie which is made up of smooth toffee and coffee flavoured whipped cream.

They adapted the same toffee filling into their own version by boiling a can of condensed milk and adding a layer of bananas. Hence, they named their own dish as a Banoffee pie because of that mouth watering combination of  bananas and creamy toffee. You can opt to make a cookie crumb crust and add some chocolate ganache in the pie itself for a little more sinful indulgence.

Banoffee Pie

Ingredients:

1 cup(s) graham cracker cookie crumbles
.5 cup(s) pecans , toasted, finely chopped
4 tablespoon(s) unsalted butter , melted
2 tablespoon(s) packed brown sugar
2 can(s) (13.4 ounces each) dulce de leche (caramelized sweetened condensed milk)
4 large bananas
1 cup(s) heavy cream
1 tablespoon(s) confectioners’ sugar
.25 teaspoon(s) vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. In bowl, mix crumbs, pecans, butter, and brown sugar. With back of spoon, press onto bottom and 1 inch up sides of 9 1/2-inch springform pan. Bake 10 minutes. Cool on wire rack.
  2. Filling: Spoon dulce de leche into cooled crust and spread evenly. Peel and slice 3 bananas. Arrange over filling. In bowl, beat cream, sugar, and vanilla just until stiff; spread over bananas. Refrigerate 2 hours.
  3. To serve, peel and slice remaining banana. Arrange over cream. You may choose to drizzle some gooey chocolate syrup over the pie and sprinkle some slivered almonds or chopped walnuts. If you’re feeling a little more indulgent, why not make some chocolate caraque or thickly shave some chocolate swirls for a full on guilty splurge since you’re already at it.

 

Photo Credit: dichohecho

Photo Credit: Allerina & Glen MacLarty

Photo Credit: mio_pls

A Sweet Ice Cream Cookie Dream

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I definitely will scream for ice cream any time! It’s one of the best things life has to offer human beings! I like almost any flavour  and love it even more with the works. Nothing beats a banana split for me overflowing with just about everything you can put on it… extra whip cream too, please!

We had Coney Island ice cream a long time ago… and I don’t know why they didn’t last that long here. I was working on their 32 flavors and I wasn’t even half way through when they moved out. Bugger that ! It was ice cream heaven for me whenever I’d get 3 scoops , wishing it was a bottomless cone.

Oh, and those Eskimo ice cream cookie sandwiches were just immensely divine.  I haven’t  had one of those in years. These were chocolate chip cookies  with your choice of chocolate or vanilla ice cream filling and each sandwich was rolled in nuts.

None of the ice cream companies here have those in their product line, which is such a darn shame!

I’m in love with cookies myself and … I’ve been trying to psyche myself to bake some big chunky chocolate oatmeal cookies and splurge on a couple or three different ice cream flavors to fill them with. Would be a neat idea to make a big batch of them and store them in the freezer for a sweet tooth emergency!

Hmmmm, what better time to get started with that thought than now …so let me finish this up and hit the kitchen to bake .  I sure hope they’ve got some mint choco chip and coffee crumble  flavours in stock.

Else, I am going to flip with this sudden craving …

Chocolate Pecan Ice Cream Cookie Sandwiches

Ingredients:

.5 cup(s) (1 stick) butter , cut up
1 bag(s) (12 ounces) semisweet chocolate chips
1 can(s) (14 ounces) sweetened condensed milk
2 cup(s) pecan , chopped
1 cup(s) all-purpose flour
1 tablespoon(s) vanilla extract
2 pint(s) favorite ice cream

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Grease large cookie sheet. Place 2 jelly-roll pans or cookie sheets in freezer to use later for ice cream.
  2. In microwave-safe large bowl, combine butter, chocolate chips, and sweetened condensed milk. Cook in microwave oven on High 1 minute; stir. Microwave 30 to 60 seconds longer and stir again until chocolate and butter are completely melted.
  3. Into chocolate mixture in bowl, stir pecans, flour, and vanilla until combined. Drop dough by rounded measuring tablespoons, 2 inches apart, onto greased cookie sheet. With fingers, press each mound into 2-inch round.
  4. Bake cookies 10 to 12 minutes or until firm when lightly pressed. Cool on cookie sheet on wire rack 2 minutes. With metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies between layers of waxed paper in tightly covered container at room temperature until ready to use or up to 2 weeks, or freeze up to 3 months.
  5. Meanwhile, scoop ice cream by rounded 2 tablespoons into 24 mounds onto cold jelly-roll pans; flatten each mound into 2-inch round. Freeze ice cream rounds until firm, at least 1 hour. If not using right away, store ice cream rounds in freezer-safe container with waxed paper between layers, up to 1 week.
  6. Just before serving, assemble ice cream rounds and cookies into 24 sandwiches.

Photo Credit: Betty Crocker Recipes

Photo Credit: jamieanne

Photo Credit: dhorst1

Tasty Beer Battered Fish Tacos

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Not many people are fond of fish but those who are, find every way to make something great out of fish meat.  True enough it can be a healthier alternative to red meat but some fish can also contain mineral components that may not be too good for some people as well. They say that the darker fish meats are to be eaten moderately as compared to white flesh fish.  Tuna has been a popular fish all over the world because of  its meaty characteristics and being a deep sea  predator fish, they are  known to carry high levels of mercury.  So is it safe to assume  that the bigger these fishes are , the higher the levels of mercury.

A lot of research has been done to determine the mercury content in both fresh and canned tuna. Studies have shown that there are certain tuna species that are prone to carry  higher levels  such as the bluefin and albacore.  It has been a long time debate in the US and Canada on FDA regulations for this canned fish.  Since the occurrence of methylmercury  is natural in tuna fish, conflicts have risen on the need to print warning signs on the labels of canned tuna. As it is, pregnant women have been strongly advised to refrain consuming canned tuna. Confusing as the studies and appeals from the government have become over the years, many still continue to manufacture  and use this deep sea meat as it contains a good source of omega 3 fatty acids.

I guess the key to all this is moderation.  Many body builders take to tuna because of its protein content. I use canned tuna to make fish croquettes , sandwiches and pasta dishes  However, I always make it a point to use white fish for fish and chips and fish tacos. It just has a better texture and less fishy flavour

I’m not really big on fish, but I’m always digging tacos. I caught Tyler Florence in one of his shows and he made these mouth watering fish tacos . He sold me on the idea with just a smile!

Beer Battered Chipotle Fish Tacos

Ingredients:

2 ounces canned chipotle peppers
2 eggs
2 cups beer (recommended: Tecate or other pale beer )
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons gray salt
Freshly ground black pepper
3 cups sour cream
1 1/2 bunches cilantro , chopped
2 tablespoons lime juice, plus 6 limes, cut in wedges
1 teaspoon gray salt
Corn oil, for frying
3 tomatoes, small diced
12 red radishes, thinly sliced
24 corn tortillas
1 1/2 pounds cod or other whitefish cut into 1-ounce strips
coleslaw

INSTRUCTIONS:

  1. Preheat oven to 300 degrees F.
  2. To make the batter:
  3. Puree the chipotles and egg together in a blender . When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch , baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients
  4. In a small mixing bowl mix together the sour cream , 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
  5. For the fish tacos:
  6. In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
  7. On a large serving plate arrange the tomatoes , lime wedges, chopped cilantro, and sliced radishes to garnish tacos.\
  8. Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
  9. With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and coleslaw.

 

Photo Credit: palewire

Photo Credit: davecurry8

Photo Credit: akoayecandice

Devilish Red Velvet Indulgence

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It was a couple of years ago when I chanced upon a red velvet cake.  I’ve never tasted a red velvet cake. I thought it was just some ordinary  cake that was soaked in red food coloring, but boy was I wrong about that!  A good friend of mine was celebrating his 34th birthday and his mom was so sweet to bake him a red velvet birthday cake.  While all the boys converged on the poker  table and the girls were busy  catching up with stuff … I snuck my way out of the convo to check out the birthday cake.  Funny thing is, I got stuck at the cake table and couldn’t get enough of it.  I still can’t figure out what made it taste so good. It’s like red chocolate cake, but not totally chocolatey like that. It was just so good with the cream cheese frosting !

Beet root is often used to achieve the deep red color to this cake as well as it helps retain moisture with the inclusion of grated boiled beet root into the batter. I don’t really fancy beets, but I just might give that a whirl  for mere experimental sake. I’ve read a few reviews on red velvet cakes and most have issues with achieving a uniform rich red color due to the cocoa powder.  I have yet to play around more with this awesome cake, as I don’t want to disappoint myself with the outcome since I have such great recall on how good it was.

This could be a real contender for my  son’s next birthday cake. Although I don’t know how he’ll take to the red color, but I’m sure he’ll be tripping on it.

RED VELVET CAKE

Ingredients:

For the Cake:
3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
6 tablespoons cold unsalted butter, cut into chunks
2 large eggs, at room temperature, separated
2 teaspoons vanilla extract
1/2 ounce red food coloring (4 teaspoons), optional
1 cup nonfat buttermilk

For the Cream cheese frosting :

12 ounces soft light cream cheese
3/4 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract
1/2-1 ounce chocolate, grated, for garnish (optional)

INSTRUCTIONS:

FOR THE CAKE

FOR THE CAKE:

  1. Preheat oven to 375 degrees F.
  2. Coat two 9-inch round cake pans with cooking spray.
  3. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.
  4. Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until Smooth.
  5. Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.
  6. Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.
  7. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.
  8. FOR THE FROSTING & TO ASSEMBLE CAKE:
  9. Beat cream cheese, confectioners’ sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.

Photo Credit: wmc75

Photo Credit: vynsia

Photo Credit: pike.corinne

Avocado Cream Cheese BLT

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Avocado cream cheese is a sinfully delicious spread that goes perfectly well with the classic BLT. You may use light or low-fat cream cheese if you want to reduce the calories. It is also a good idea to weave the bacon together on a baking tray. Bake it until crisp. After, slice the bacon into squares the size of the sandwich. Use it the same way as you would use regular bacon strips for a sandwich.

 

Ingredients:

8 pieces whole wheat bread

300g light cream cheese, softened

1 small avocado, halved, stone removed

2 tablespoons lemon juice

2 tablespoons finely chopped chives

120g lettuce

1 large tomato, sliced into rings

400g bacon strips

 

Garlic salt and pepper to taste

Place a non-stick frying pan or skillet under medium heat. Fry the bacon in batches until they are crisp. Place them on a plate lined with paper towels to drain the excess oil. Set aside.

Mash the avocadoes in a medium sized bowl until smooth. Add the cream cheese, lemon juice and chives. Mix well. Season the mixture with garlic salt and pepper.

Spread avocado and cream cheese mixture on 2 pieces of bread. Put a lettuce leaf and then a slice of tomato. Top it with desired amount of bacon. Place a piece of bread with avocado cream cheese on the bacon. You may slice it into half. Repeat the process for the remaining sandwiches. Serve immediately.

 

Photo Courtesy Of: Lara604

 

La Chicken Enchilada de Mi Vida

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Mostly anything on a Mexican menu, I am totally up for it! I have long since been a fan of Mexican food, but who isn’t these days. Being a Filipino, our heritage lends much Spanish/Latin flavour in both our culture and in our palettes. Although we’re not real beaners, quite a number of Mexican dishes are comfortably familiar to us.

For as long as I can remember, I have always been quite fond of cooking Mexican food whenever I’m entertaining at home. I think that even dates as far back when I was 19 years old. I’ve gotten better with it over the years and perfected quite a good array of dishes . Definitely, Mexican would be right down my alley. My bestie happens to be a Latina who comes from San Diego, and who else would have better authority to compliment my Mejican cooking skills other than my very dear Panama!

What I love most about Mexican food  is the texture of fresh , crisp and juicy vegetables/ fruit married with the distinctive flavour of cumin and cilantro. This totally takes me all the way to Mariachi and Margarita heaven. A plate of your favourite Mexican dish never fails to burst with color! Always festive and mouth watering on sight! Their dishes are very easy and simple to prepare, but always leaves you with a satiated palette and a beaming smile of contentment. No wonder Mexican culture is so alive, vibrant and sizzling spicy. It just makes you want to roll your R’s like “rrrrrrrrawr!”.

Chicken Enchilada is my fave Mexican fare and whenever I happen to bump into a Mexican joint, I always have to try their chicken enchilada. I also like tostadas but I must say that this dish is quite close to my heart. I don’t often make it, but when I do, it means I’m making it for a special occasion or a special person.

It would be 3 years now since I first met my top Latina gal. With the circumstances that surrounded the beginnings of our friendship, I can say that I have been very blessed to have found her in this lifetime. I was about to turn 40 when I met her along with a few other great party souls.  And to this day, I still ponder on the odds that allowed us to cross each other’s paths. I am one lucky gal to have found such an awesome set of friends I have long whispered in my prayers to find and bring color back in my life. Who knew that my 40th would be the turning point in my dreary pathetic social life. She hosted my 40th and I thank  my Chicken Enchiladas for hitting the right spot. And so the saying holds so much truth, for life indeed began when I turned 40!

 

Jalapeno Chicken Enchilada Verde

Ingredients:

3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided

INSTRUCTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.

3. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.

4. Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir the cream cheese into the vegetables, and mix in 1/2 teaspoon of cayenne pepper, 1 tablespoon of garlic powder, the paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.

5. Pour half the green enchilada sauce into the bottom of a 9×13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.

6. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes. Serve with Mexican rice and a salad.

Photo Credit: Tacos Por ViDA

Photo Credit: calebcherry

Photo Credit: mdid