May 30, 2013

Smoked Salmon Pizza


My family loves Salmon! I have at least three salmon recipes now and there are two more which I haven't posted yet. It's just such a versatile fish and not to mention so easy to cook because it just absorbs and contrast or complement the flavors you add to it. You simply cannot go wrong when you cook with this fish.
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May 26, 2013

Cavolfiore Fritto (Deep-fried Cauliflower)



When we went to Spain, in Barcelona to be precise, in 2010 hubby and I enjoyed the fried vegetables being sold at a vegetable fast food shop on La Rambla, a pedestrian street mall. We were there almost everyday while we were touring the city. It was just so good we kept on coming back. There was a variety of vegetables that they offer but our favorite was the cauliflower. And since then I really hoped that I could make it at home.
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May 23, 2013

Scrumptious Beef Skewers


Summer time grilling is now upon us!!! Yay! Having grown up in the Philippines, in a tiny island called Marinduque - you can imagine how much I love the sun and the warm sunny weather! :-) The funny thing is that I didn't even realize this truth until I lived here in the USA (Michigan) and in the UK previously.
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May 21, 2013

Easy Thai Red Chicken Curry


My husband is on quite a restrictive diet at the moment so we try to avoid big food groups such as dairy, wheat, soy, some nuts and anything fermented that may negatively impact his health. So, it has been quite a challenge to cook sometimes. I have to be creative so he can still enjoy his food despite all the restrictions. Thankfully, I can still make for him his ultimate favorite food - Chicken Curry!
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May 18, 2013

Cream Cheese and Cherries French Toast




I love make-ahead French Toast Casserole. You can make it in the evening, leave it in the fridge and the next day you can just pop it in the oven and wait for a yummy breakfast treat! I have only tried one French Toast Casserole recipe and that is the one by David Leite of Leite's Culinaria - it is so good that I never bothered to try anything else. Here is the link to the original recipe.

We first had this casserole when we stayed with a New Jersey couple who kindly accommodated us when we visited New York. For our breakfast, this is what she prepared - Deep Dish Brioche French Toast. I fell in love with the dish immediately and had to ask her for the recipe. She kindly printed me a copy and that was when I got acquainted with the amazing website and blog of David Leite.

This recipe is a very slight adaptation of the original just because I had to make use of what's available to me. I hardly see a Brioche Loaf where I live so I had to try another similar buttery sweet roll which in this case was the Hawaiian Sweet Roll. Also, I tried to experiment by using other dried fruits - dried cranberries and cherries instead of just the usual raisins. Wow, now I actually prefer the tangier cherries or cranberries 'cause they provide a delicious contrast with the cream cheese and the sweetness of the bread! I also tweaked the amount of the spices according to my taste. Because of these changes, I decided to use a different title than the original post 'cause I'll never be able to do it with Brioche anyway and from now on I'll only be using mostly cherries or cranberries! :-) So if you are looking for a new French Toast Casserole, I highly recommend this! Enjoy!


Ingredients

Butter or non-stick spray for greasing pan
One 24-ounce brioche loaf or 2 12-ounce Hawaiian Sweet Rolls,  cut into 1-inch cubes
One 8-ounce package cream cheese, cut into 18 cubes
3/4 cup chopped pecans or walnuts
1/2 cup of either dried cherries, cranberries, or raisins or a combo
8 large Eggs
2 cups Milk
1/2 cup firmly packed dark Brown sugar
2 teaspoons Vanilla extract
1 teaspoon ground Cinnamon
1/2 teaspoon ground  Nutmeg
1/8 teaspoon  ground Cloves
4 tablespoons melted Butter

To serve
Powdered sugar
Pure maple syrup, warmed


This is the sweet bread roll that I used for the French Toast. Worked perfectly!


Procedure

Either butter or use a non-stick spray to grease  a 9-x-13-inch baking dish. Place half the bread cubes in a single layer, filling in all the gaps.


Evenly scatter the cream cheese cubes, nuts, and cherries or cranberries (or raisins) on top. Cover completely with the remaining bread cubes.


In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Evenly pour the egg mixture over the bread cubes. Gently press down on the cubes with your palms to allow the top layer of bread to absorb the liquid. Cover with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350°F (175°C). Meanwhile, remove the dish from the refrigerator and let sit for 20 minutes at room temperature. Bake the French toast covered for 20 minutes; uncover and bake 15 to 20 minutes longer, or until the cubes are nicely toasted and there’s no liquid puddling on the bottom.


Transfer the dish to a rack and drizzle the melted butter on top. Run a knife around the rim of the pan to release the French toast. Let sit 5 minutes. Cut into squares, arrange on individual plates, sprinkle with powdered sugar, and serve along with the warmed maple syrup.

If you wish to print the recipe, there's a print-friendly icon below the post. Click on the "remove images" box for easy and convenient printing.

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May 16, 2013

Pochero (Pork/Beef Stew with Saba/Burro Bananas)


Sundays were very special in our family when I was growing up in our small island called Marinduque in the Philippines. Not only because that's the day that we all dress up and attend church but also because we know that Mom would have something special for us for lunch. It was always a much anticipated meal.
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May 14, 2013

Raspberry and Banana Green Smoothie


I have mentioned in a previous post that I have been doing a Detox Diet and I have used Dr. Oz. Three-Day Detox Cleanse. I finished the strict 3-Day Detox last week and while it was really tough, am glad I survived. This week I am continuing it but not as strictly as the first time. What I would do is replace 1 or 2 meals with the Smoothie and then continue as usual.
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May 11, 2013

2-Ingredient Chocolate Mousse


It's Mother's Day tomorrow and all the Moms need a little indulgence and pampering on this day so I timed this delicious post just for Mother's Day. I haven't heard of any Mom who doesn't like chocolate. So why not make this elegant, easy and truly delectable - 2-Ingredient Chocolate Mousse and make Mom happy! :-) Enjoy!


Note: This recipe uses raw eggs, so beware that raw eggs may not be safe for the very young, pregnant women, the elderly, the ill, and those with immune-system disorders. For more details on egg safety, check out this link.


Ingredients

8 oz (2x {4 oz}) of your favorite Chocolate Bar, chopped or broken into pieces (we like 70% Dark)
4 large Eggs (yolk and white separated)
1-2 Tablespoons extra-fine White Sugar (optional)*


*If you are using a sweet Chocolate Bar there is no need for any sugar but if you are using Dark Chocolate and you want it a little sweeter then add a tablespoon or 2 of sugar.


Procedure

In a heatproof bowl and over barely simmering water, melt the chopped/broken chocolate. Make sure that the bowl does not touch the water. Remove the bowl from the heat. I always use this method but you can also use the microwave to melt the chocolate.

While you are melting the chocolate you can also begin the process of making the meringue/egg whites. Using an electric mixer, beat the egg whites until soft peaks form. Sprinkle the sugar, if using, over the egg whites and continue to beat until the sugar is fully dissolved and the mixture looks glossy. Do not over beat. 

Here's a  quick video link on how to beat egg whites to soft peaks for reference.

In another bowl, beat the egg yolks and then slowly stir into the hot chocolate.

Fold the meringue gently into the chocolate mixture using a rubber spatula. Do this slowly until everything is mixed thoroughly. Divide the mixture into several glasses or small bowls and chill over night. I recommend overnight chilling because the chocolate tends to sweeten if left for that amount of time and tastes oh so heavenly afterwards! :-)

Chilling will harden the chocolate so allow the Chocolate Mousse to soften by letting it sit at room temperature for about 15 minutes. Enjoy!!!


If you like what you see and would like to receive new recipe updates we'd love you to subscribe to our posts and join our site. Also do like us in Facebook so you can get the latest updates and so much more. Thanks for visiting and happy browsing!
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May 9, 2013

Dilled Baked Cod with Lemon and Olive Oil

 

It's nearly midnight in Michigan but only quarter to eleven here at Chicago, it being an hour behind. We are here in Chicago to apply for my Schengen visa. Great to be in the city again though we have no time for sight-seeing. This is really more of a business trip rather than for pleasure.
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May 7, 2013

Apple and Lime Green Smoothie


This week I have started a Detox Diet using Dr. Oz' 3 Day Detox Cleanse. It's all liquid for three days and am now surviving :-) my second day. Amazingly, I didn't feel as hungry as I thought I would be though caffeine withdrawal did give me some headache. And I must say it's quite a challenge not to want to chew on food especially when I see a lot of yummy food everywhere! :-)
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May 4, 2013

Frikadeller (Danish Meatballs)





When we went to Africa, it was the first time we have heard of Frikadelles (or meatballs). We were so happy to have been acquainted with such a dish that I truly begged (ok - asked nicely) to get the South African recipe for the delicious meatballs we had. It was simply amazing that we couldn't forget how wonderful these meatballs tasted. We have made it at home many many times and never tire of it.
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May 2, 2013

Crunchy Taco Cups


We love Mexican food! My husband and I love spicy food in general so we are naturally inclined to love Mexican food. When we first came to the US, in particular to Grand Rapids, MI we were worried that we won't get much of our favorite Indian food....spicy curry. As you probably know, in the UK - curry is now the un-official national food!
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