This recipe was inspired by a new brand of Goat Cheese product that I saw in the grocery store. I have seen different recipe variations of this style of fish. So, I decided to try it with bacon. Heres the ingredients:
INGREDIENTS:
(6) pieces of white boneless fish thawed
(6) slices of cooked bacon drained on paper towel
oven safe dish
toothpicks
Container of Apricot Goat cheese as shown in video
garlic powder
DIRECTIONS:
First, sprinkle on the fish with garlic powder. Set aside. Next, we prepare the cheese. To avoid contamination with the raw fish, we take out some of the goat cheese from the original container and put it into another bowl. If we need more cheese, we will take it out from the container as needed so the entire container of cheese won't be wasted. Next, spread the goat cheese on one side of the fish. After the cheese is on the fish, put the slice of bacon on top. Then, roll it. You might hear the bacon crackle slightly but its oK don't worry. Just keep on rolling and tuck everything in. When the fish is rolled up, stick the toothpick into the middle of the fish. Make sure the toothpick is in all the way thru so the fish won't fall apart as it is baking. Place the completed fish roll ups into an oven safe dish. Place the fish in a pre heated oven at 400 degrees for half an hr until all the fish is browned up. Before serving, take the toothpicks out. I served this fish with a side salad but you can serve it with anything that you desire. I hope you will give this easy recipe a try. This type of seafood dish in restaurants can get really expensive. But, it really is easy to make yourself at home. I hope you will enjoy this recipe.
About Me
- Kelvin & Matthew
- I taught myself how to cook and I will like to teach you too. Here are budget meals that tastes great and can feed the hungry stomach. Enjoy!!!
Tuesday, 16 July 2013
Sunday, 14 July 2013
Orange Grilled Chicken
I have seen and tried variations of this recipe with Soy Sauce. But I didn't like the soy sauce version much so I decided to try it this way. I hope you guys enjoy this recipe and have some Happy Summer Grilling time. Heres the Ingredients.
INGREDIENTS:
The sauce is designed for 2 very large sized Chicken breasts as shown in the Video.
(2) boneless, skinless Chicken Breasts
black pepper
garlic powder
(1/4) cup of pure Orange Juice
(1/4) cooking white wine (or drinking white wine)
If you are using cooking white wine, do not add any salt into this recipe because cooking white wine has salt in it already. If you are using drinking white wine, feel free to add some salt.
(2) tablespoons of Honey.
DIRECTIONS:
In a bowl, place the chicken and rub on the dry spices. Once the spices are all rubbed in, put in the liquid ingredients. In the Video, I am using everything in the same bowl, to save cleaning dishes. Pour in the orange juice, cooking white wine and the honey. Mix everything well together. Cover with plastic wrap and marinate for at least 2 hrs or overnight. When the chicken is done marinating and when it is time to cook, heat up the BBQ. The chicken might look like it changed color because the Citrus from the Orange Juice naturally cooks the chicken slightly. It is oK and it is not harmful. Simply take the chicken to a pre - heated grill for 10- 15 minutes until the Chicken has nice grill marks and until it is done. This sauce can easily be doubled or tripled. In the Video, I served this Chicken with some corn and rice. I also used the left over juices to make a gravy. I hope you will enjoy this recipe and have some fun summer grilling. Enjoy!
INGREDIENTS:
The sauce is designed for 2 very large sized Chicken breasts as shown in the Video.
(2) boneless, skinless Chicken Breasts
black pepper
garlic powder
(1/4) cup of pure Orange Juice
(1/4) cooking white wine (or drinking white wine)
If you are using cooking white wine, do not add any salt into this recipe because cooking white wine has salt in it already. If you are using drinking white wine, feel free to add some salt.
(2) tablespoons of Honey.
DIRECTIONS:
In a bowl, place the chicken and rub on the dry spices. Once the spices are all rubbed in, put in the liquid ingredients. In the Video, I am using everything in the same bowl, to save cleaning dishes. Pour in the orange juice, cooking white wine and the honey. Mix everything well together. Cover with plastic wrap and marinate for at least 2 hrs or overnight. When the chicken is done marinating and when it is time to cook, heat up the BBQ. The chicken might look like it changed color because the Citrus from the Orange Juice naturally cooks the chicken slightly. It is oK and it is not harmful. Simply take the chicken to a pre - heated grill for 10- 15 minutes until the Chicken has nice grill marks and until it is done. This sauce can easily be doubled or tripled. In the Video, I served this Chicken with some corn and rice. I also used the left over juices to make a gravy. I hope you will enjoy this recipe and have some fun summer grilling. Enjoy!
Tuesday, 2 July 2013
Banana Bread
Banana Bread is for sure everybody's favorite, classic, bread. The original recipe for this was designed for a bread machine. So, you can use this on your bread machine and select the basic setting. Or you can make it in a mixing bowl and bake in the oven. Here's the ingredients.
INGREDIENTS:
(2) cups of white all purpose flour
(3/4) cups white sugar
(3) tablespoons of regular cooking oil
(2) eggs
(2) very ripe bananas
(1) teaspoon baking powder
(1/2) teaspoon baking soda
DIRECTIONS:
Mash the bananas well with a fork. Set aside. Spray down a loaf pan with some cooking oil. Set aside. Right into the flour, mix in all the above ingredients together until thoroughly combined. The batter will be thick and heavy because this is a quick bread recipe. You can add a splash of milk to the batter to make it easier to work with. Mix it well until it turns out like the batter in the Video. Bake in a 375 degree oven for 30-40 mins until toothpick tests done. The loaf in the video turned out so nice and huge!!! For the original bread machine recipe, it will take 50 minutes in the bread machine. If you make this in the oven, it will not necessarily save you time it will still take around 50 minutes until the toothpick tests clean. Banana bread is so good!!! Nothing beats a warm slice of banana bread with some butter. Delicious!!!
INGREDIENTS:
(2) cups of white all purpose flour
(3/4) cups white sugar
(3) tablespoons of regular cooking oil
(2) eggs
(2) very ripe bananas
(1) teaspoon baking powder
(1/2) teaspoon baking soda
DIRECTIONS:
Mash the bananas well with a fork. Set aside. Spray down a loaf pan with some cooking oil. Set aside. Right into the flour, mix in all the above ingredients together until thoroughly combined. The batter will be thick and heavy because this is a quick bread recipe. You can add a splash of milk to the batter to make it easier to work with. Mix it well until it turns out like the batter in the Video. Bake in a 375 degree oven for 30-40 mins until toothpick tests done. The loaf in the video turned out so nice and huge!!! For the original bread machine recipe, it will take 50 minutes in the bread machine. If you make this in the oven, it will not necessarily save you time it will still take around 50 minutes until the toothpick tests clean. Banana bread is so good!!! Nothing beats a warm slice of banana bread with some butter. Delicious!!!
Creamy Dijon Chicken
For this recipe, I was looking for a new and different Chicken recipe. I was also looking for a recipe with something simple and ingredients that I already had in my pantry. So, this is it!!! It is a very elegant weeknight dinner and something different to your usual tomato pasta dishes.
INGREDIENTS:
(3) boneless, skinless chicken breasts cut into pieces
Dijon Mustard (to taste)
(1) standard can of cream of Chicken soup
(1/3) cup of cooking white wine (or water)
salt and pepper
garlic powder
onion powder
cayenne pepper
prepared pasta (original recipes says serve with rice)
DIRECTIONS:
After the chicken has been cut into bite size pieces, we marinate the chicken with all the dry spices listed above. As usual, with all my recipes, you season to your taste and preference. Next, take the chicken and put it into a pre - heated pan. We brown the chicken until golden brown and aromatic. Next, set the chicken aside and we prepare the sauce. For the sauce, make sure you lower the heat in the pan to prevent splatter. Add the soup, mustard, and the wine and combine well. The sauce will have a nice yellow color and aroma of the Dijon Mustard. Add the Dijon Mustard as much as you like. Make sure you scrape the brown bits from the chicken in the pan as you make the sauce. If you are deciding to use cooking wine, the sauce will reduce as you cook it. Finally, mix in the cooked chicken pieces and mixed vegetables. Stir in the cooked pasta. The original recipe calls to serve with hot rice. The amount of sauce shown in the Video was just right. Season to taste with salt and pepper. This dish had such an amazing and different taste that I will be putting this recipe into my regular rotation.
INGREDIENTS:
(3) boneless, skinless chicken breasts cut into pieces
Dijon Mustard (to taste)
(1) standard can of cream of Chicken soup
(1/3) cup of cooking white wine (or water)
salt and pepper
garlic powder
onion powder
cayenne pepper
prepared pasta (original recipes says serve with rice)
DIRECTIONS:
After the chicken has been cut into bite size pieces, we marinate the chicken with all the dry spices listed above. As usual, with all my recipes, you season to your taste and preference. Next, take the chicken and put it into a pre - heated pan. We brown the chicken until golden brown and aromatic. Next, set the chicken aside and we prepare the sauce. For the sauce, make sure you lower the heat in the pan to prevent splatter. Add the soup, mustard, and the wine and combine well. The sauce will have a nice yellow color and aroma of the Dijon Mustard. Add the Dijon Mustard as much as you like. Make sure you scrape the brown bits from the chicken in the pan as you make the sauce. If you are deciding to use cooking wine, the sauce will reduce as you cook it. Finally, mix in the cooked chicken pieces and mixed vegetables. Stir in the cooked pasta. The original recipe calls to serve with hot rice. The amount of sauce shown in the Video was just right. Season to taste with salt and pepper. This dish had such an amazing and different taste that I will be putting this recipe into my regular rotation.
Sunday, 23 June 2013
Deluxe White Bread
Here is a Favorite bread recipe that I've been using since I was introduced to the bread machine. This recipe came out from the Oster ExpressBake BreadMaker user manual. You can keep this exact same recipe and making it by hand if you don't have a Bread Machine.
INGREDIENTS:
2 LB LOAF
(1 3/8) cups water
(2) tbsp butter
(2) tsp salt
(4) cups All purpose white flour
(2) tbsp skim milk powder
(2) tsp sugar
(2) tsp Quick - rise yeast
DIRECTIONS:
Load all the ingredients into the bread pan. Make a well on top of the flour mixture and carefully put in the yeast. Make sure the yeast is in the highest point and do not mix with any of the water. Set your bread machine to the dough setting, and watch the magic. You will have to stand by with a spatula like I show you in the video to scrape things down and make sure the ingredients are well mixed. You may have to continuously add flour and water until a nice ball of dough forms. This will be depending on the weather how dry or humid the air is. Sometimes it takes patience. When the dough is rolling around freely, and not making a gloppy wet noise and not sticking to the pan, it is done. Let the dough finish its thing on the dough function. Take the finished dough after the beep, and put it into a loaf pan. Cover it with a clean cloth, and let it rest and rise for half an hr in a warm place. Next, bake at 350 degree oven for 30-40 mins until golden brown. When you take the bread out, tap the top of the bread it will make a hollow sound. I am doing it this way because I do not like the damage the bread machine paddle does in the middle of the bread. But, you can do the entire process in the bread machine by pressing the "Basic" setting. I hope you will enjoy making bread at home and this bread is great for toast and sandwiches.
INGREDIENTS:
2 LB LOAF
(1 3/8) cups water
(2) tbsp butter
(2) tsp salt
(4) cups All purpose white flour
(2) tbsp skim milk powder
(2) tsp sugar
(2) tsp Quick - rise yeast
DIRECTIONS:
Load all the ingredients into the bread pan. Make a well on top of the flour mixture and carefully put in the yeast. Make sure the yeast is in the highest point and do not mix with any of the water. Set your bread machine to the dough setting, and watch the magic. You will have to stand by with a spatula like I show you in the video to scrape things down and make sure the ingredients are well mixed. You may have to continuously add flour and water until a nice ball of dough forms. This will be depending on the weather how dry or humid the air is. Sometimes it takes patience. When the dough is rolling around freely, and not making a gloppy wet noise and not sticking to the pan, it is done. Let the dough finish its thing on the dough function. Take the finished dough after the beep, and put it into a loaf pan. Cover it with a clean cloth, and let it rest and rise for half an hr in a warm place. Next, bake at 350 degree oven for 30-40 mins until golden brown. When you take the bread out, tap the top of the bread it will make a hollow sound. I am doing it this way because I do not like the damage the bread machine paddle does in the middle of the bread. But, you can do the entire process in the bread machine by pressing the "Basic" setting. I hope you will enjoy making bread at home and this bread is great for toast and sandwiches.
Friday, 14 June 2013
Tex Mex Fish
This recipe uses plain shake n bake product and taco seasoning. This jazzes up the usual shake n bake product and gives the fish a Tex Mex flavor. This is a great way to get people that don't like fish to eat some fish.
Ingredients:
(6) white, boneless skinless fish fillets
(1) packet of plain shake n bake product
(1) packet of taco seasoning (any strength of spice)
garlic powder
onion powder
no salt is necessary because taco seasoning has salt
DIRECTIONS:
First, marinate the fish with the garlic powder and onion powder and set aside. In a plastic bag, pour in the packet of plain shake n bake. Next, mix in the packet of taco season and blend well in the bag. Next. put in the fish pieces. Dont worry if the fish is a bit wet it will help the coating stick on to the fish. Seal the bag and shake well until all the fish is coated. When all the fish is coated, place into a baking sheet that has been sprayed with oil. Bake in a preheated oven at 425 degrees for half an hr. Fish would be done if it is white and flaky. I served the fish with some onion rings in the video but you can serve it with whatever you like that goes well with fish. This recipe makes fish taste more interesting and would hopefully help people that don't like to eat fish to eat some more fish. I hope you will enjoy this recipe.
Ingredients:
(6) white, boneless skinless fish fillets
(1) packet of plain shake n bake product
(1) packet of taco seasoning (any strength of spice)
garlic powder
onion powder
no salt is necessary because taco seasoning has salt
DIRECTIONS:
First, marinate the fish with the garlic powder and onion powder and set aside. In a plastic bag, pour in the packet of plain shake n bake. Next, mix in the packet of taco season and blend well in the bag. Next. put in the fish pieces. Dont worry if the fish is a bit wet it will help the coating stick on to the fish. Seal the bag and shake well until all the fish is coated. When all the fish is coated, place into a baking sheet that has been sprayed with oil. Bake in a preheated oven at 425 degrees for half an hr. Fish would be done if it is white and flaky. I served the fish with some onion rings in the video but you can serve it with whatever you like that goes well with fish. This recipe makes fish taste more interesting and would hopefully help people that don't like to eat fish to eat some more fish. I hope you will enjoy this recipe.
Creamy Lemon Pasta
This is an easy elegant weeknight dinner to make for any day. This is also a very popular Italian restaurant pasta dish too. But this is in no way some traditional Italian recipe. This is a home style recipe.
Ingredients:
(5-6) slices of bacon (I used chicken bacon)
(1) onion finely chopped
(250 mL) whipping cream
(250 mL) reserved pasta water
cooked pasta (as much as you need for your family)
(1) lemon, juiced
dash of chicken stock powder
ground black pepper
Italian Seasoning
Paremsean cheese on the side
DIRECTIONS:
First, prepare your pasta. Set aside and reserve (250 mL) of Pasta water. Next, Juice up your lemon. I prefer to use fresh lemon for this recipe it has more flavor than squeazy bottles. Next, chop up your bacon. When all of this is prepared, we can go to the pre heated pan. Brown the bacon and Onion until fragrant. Next, add in the pasta water, the cream, the lemon juice and stir well. Sprinkle in the chicken stock powder. When everything is all stirred in, quickly take it away from the heat. You do not want to over cook the cream. Next, add in your pasta and stir everything well and heat everything thru. Season with ground black pepper and Italian seasoning. Serve with some Parmesean cheese on the side if desired. So Simple!!! This is way easier than dining out at the restaurant. I thickened up the sauce with a bit of flour cause it was a bit much liquid but you can adjust to your own liking. I hope you guys enjoy.
Ingredients:
(5-6) slices of bacon (I used chicken bacon)
(1) onion finely chopped
(250 mL) whipping cream
(250 mL) reserved pasta water
cooked pasta (as much as you need for your family)
(1) lemon, juiced
dash of chicken stock powder
ground black pepper
Italian Seasoning
Paremsean cheese on the side
DIRECTIONS:
First, prepare your pasta. Set aside and reserve (250 mL) of Pasta water. Next, Juice up your lemon. I prefer to use fresh lemon for this recipe it has more flavor than squeazy bottles. Next, chop up your bacon. When all of this is prepared, we can go to the pre heated pan. Brown the bacon and Onion until fragrant. Next, add in the pasta water, the cream, the lemon juice and stir well. Sprinkle in the chicken stock powder. When everything is all stirred in, quickly take it away from the heat. You do not want to over cook the cream. Next, add in your pasta and stir everything well and heat everything thru. Season with ground black pepper and Italian seasoning. Serve with some Parmesean cheese on the side if desired. So Simple!!! This is way easier than dining out at the restaurant. I thickened up the sauce with a bit of flour cause it was a bit much liquid but you can adjust to your own liking. I hope you guys enjoy.
Thursday, 6 June 2013
Slow Cooker Whole Frozen Chicken
Sometimes I get frustrated with cooking a whole fresh Chicken in the oven. I usually get frustrated with the timing and stuff or sometimes the chicken just ends up dry. This method of cooking chicken has become my favorite and best of all ... you can cook it from frozen and it turns out like the grocery store Rotisserie chickens.
Ingredients:
(1) whole frozen roasting chicken with the grocery store twine
mixed vegetables
salt and pepper
garlic powder
onion powder
chicken seasoning spice blend (as shown in the video)
dash of Worcestershire sauce
(1/2) cup water or cooking white wine
DIRECTIONS:
Layer all the ingredients into the Slow Cooker with the final item being the water. Sprinkle in liberally all the spices all over the chicken. Splash on the Worcestershire sauce. Sometimes for a fancier twist, I like to put in some cooking white wine instead of the water. If the chicken that you purchased has the twine on the chicken, keep the twine on. It helps the chicken stay together in the cooking process and not fall apart. Be careful!!! After cooking, the chicken will try to fall apart because it is so soft when you try to take it out. In the Video, I was rushed for time, so I turned the Slow Cooker on high for most of the time and to low heat for the last hr of cooking before dinner is served. Take out the cooked chicken and the vegetables. Take out the juices and make a gravy your favorite way. This chicken was so soft!!! In the Video the chicken breast fell right off into the one piece. Sometimes when you roast chicken in the oven, there will still be some bits left that are red. Cooking the chicken in the Slow Cooker however, everything is perfectly cooked. And...its so soft and juicy!!! I do hope you will try this method of cooking chicken. Im sure it will be a family favorite and that there will be no leftovers.
Ingredients:
(1) whole frozen roasting chicken with the grocery store twine
mixed vegetables
salt and pepper
garlic powder
onion powder
chicken seasoning spice blend (as shown in the video)
dash of Worcestershire sauce
(1/2) cup water or cooking white wine
DIRECTIONS:
Layer all the ingredients into the Slow Cooker with the final item being the water. Sprinkle in liberally all the spices all over the chicken. Splash on the Worcestershire sauce. Sometimes for a fancier twist, I like to put in some cooking white wine instead of the water. If the chicken that you purchased has the twine on the chicken, keep the twine on. It helps the chicken stay together in the cooking process and not fall apart. Be careful!!! After cooking, the chicken will try to fall apart because it is so soft when you try to take it out. In the Video, I was rushed for time, so I turned the Slow Cooker on high for most of the time and to low heat for the last hr of cooking before dinner is served. Take out the cooked chicken and the vegetables. Take out the juices and make a gravy your favorite way. This chicken was so soft!!! In the Video the chicken breast fell right off into the one piece. Sometimes when you roast chicken in the oven, there will still be some bits left that are red. Cooking the chicken in the Slow Cooker however, everything is perfectly cooked. And...its so soft and juicy!!! I do hope you will try this method of cooking chicken. Im sure it will be a family favorite and that there will be no leftovers.
Bacon and Sweet Potato Soup
This is a very aromatic soup to make and it is made in the Slow Cooker. The Chicken Bacon in the recipe makes the dish even healthier than pork bacon. I found the Chicken Bacon at Walmart so if Chicken Bacon is new to you, you can try to find it at Walmart.
Ingredients:
(8) slices of chicken bacon
(1) red onion chopped
(1) large sweet potato diced
(1) 900mL box of chicken broth
(1) can of lentils
(1) can of whole tomatoes with juices
DIRECTIONS:
Dice the bacon and onions into small bits. Brown the bacon and onion in a pan. Drain and wash the can of lentils. Peel and chop the sweet potato. When everything is chopped put everything into the Slow Cooker. Put in the potatoes, bacon and onion, chicken broth, lentils and the can of tomatoes. Put on low heat for 6-8 hrs until dinner is ready to serve. As the soup is cooking, you can squish down the tomato pieces if you like and the sweet potatoes as well. The soup will turn into a nice red color. This soup is perfect for the days if you are feeling unwell or in the mood for soup. Serve with some crackers or garlic bread. I hope you will try this nutritious soup soon.
Ingredients:
(8) slices of chicken bacon
(1) red onion chopped
(1) large sweet potato diced
(1) 900mL box of chicken broth
(1) can of lentils
(1) can of whole tomatoes with juices
DIRECTIONS:
Dice the bacon and onions into small bits. Brown the bacon and onion in a pan. Drain and wash the can of lentils. Peel and chop the sweet potato. When everything is chopped put everything into the Slow Cooker. Put in the potatoes, bacon and onion, chicken broth, lentils and the can of tomatoes. Put on low heat for 6-8 hrs until dinner is ready to serve. As the soup is cooking, you can squish down the tomato pieces if you like and the sweet potatoes as well. The soup will turn into a nice red color. This soup is perfect for the days if you are feeling unwell or in the mood for soup. Serve with some crackers or garlic bread. I hope you will try this nutritious soup soon.
Boozy Mocha Cake
The secret ingredient for the Boozy part in this cake came from our vacation last year. It is this new alcohol that was introduced to us in Mexico called Rompompe. If you can't find this, you can substitute with any brand of coffee liquor that you can find.
Ingredients:
(1) package of Devils Food Cake mix
(1 1/2) tablespoons of Mexican coffee liquor
DIRECTIONS:
Prepare cake mix according to the cake mix directions. When its ready, put in the coffee liquor. Mix well. Place the cake into the cake mold of choice. Bake according to the package directions. Since we are non drinkers, I wasn't sure of the measurements of alcohol to add. You can add more than the tablespoon if you are comfortable with it. You can decorate the cake as desired. Hope you guys have fun with this recipe. Ole!!!
Ingredients:
(1) package of Devils Food Cake mix
(1 1/2) tablespoons of Mexican coffee liquor
DIRECTIONS:
Prepare cake mix according to the cake mix directions. When its ready, put in the coffee liquor. Mix well. Place the cake into the cake mold of choice. Bake according to the package directions. Since we are non drinkers, I wasn't sure of the measurements of alcohol to add. You can add more than the tablespoon if you are comfortable with it. You can decorate the cake as desired. Hope you guys have fun with this recipe. Ole!!!
Lemon Crunch Shrimp wrap
This is a nice, light dinner to make. Shrimp is also a very healthy seafood option. Everything is all wrapped up and served with a side salad.
Ingredients:
(1) package of shrimp thawed, peeled and deveined
(1) envelope of lemon pepper shake n bake product
salt and pepper
package of tortilla wraps
DIRECTIONS:
Rinse, wash and drain the shrimp. Pat dry. Next, in a bowl, marinade the shrimps with the salt and pepper. Spray down an oven safe dish. In the bag provided with the shake n bake product, put the shrimp into the bag. Pour in the envelope of lemon pepper shake n bake product. Shake well until everything is coated. Arrange the coated shrimp into the baking dish. Place in a preheated oven for 400 degrees until the shrimp is done for about 20 minutes. Next, we can make the wraps. You can decorate your wraps with any other filling that you like. We used some shredded cheese, mayo, and some lettuce. We served it with more side salad. I hope you will give this dish a try.
Ingredients:
(1) package of shrimp thawed, peeled and deveined
(1) envelope of lemon pepper shake n bake product
salt and pepper
package of tortilla wraps
DIRECTIONS:
Rinse, wash and drain the shrimp. Pat dry. Next, in a bowl, marinade the shrimps with the salt and pepper. Spray down an oven safe dish. In the bag provided with the shake n bake product, put the shrimp into the bag. Pour in the envelope of lemon pepper shake n bake product. Shake well until everything is coated. Arrange the coated shrimp into the baking dish. Place in a preheated oven for 400 degrees until the shrimp is done for about 20 minutes. Next, we can make the wraps. You can decorate your wraps with any other filling that you like. We used some shredded cheese, mayo, and some lettuce. We served it with more side salad. I hope you will give this dish a try.
Lemon Butter Fish
I meant to try this recipe for awhile now. But I kept on finding other recipes. This is a nice, light and elegant dinner perfect for date night. I hope you will enjoy this one.
Ingredients:
(1) package of thawed out white fish washed and pat dry
(4) tablespoons of butter melted in microwave
(2) tablespoons of lemon juice
Italian seasoning
garlic powder
onion powder
no salt is needed because the butter has salt already
DIRECTIONS:
Spray down an oven safe dish with oil. Marinade the fish with the garlic powder and onion powder and set aside. Microwave the butter for 30 seconds until it is melted. After it is melted, put in the lemon juice and Italian Seasoning. Mix well. Layer the fish into the oven safe dish. Next, pour the butter sauce onto the fish and use a spatula to make the sauce all even over the fish. Place in a preheated 425 degree oven for around half an hr until the fish is white and flaky. The aroma of the house will smell so good as this is cooking. After the fish is done, take out the fish from the dish. Pour the juices that is in the oven safe dish into a small pot. Put a cup of water into the pot. Put in a few more squirts of lemon juice and sprinkle in some chicken stock. Add in a little bit of flour to thicken it up. The gravy will be a nice yellow color. I served this dish with some rice and vegetables. I hope you will try this dish. Enjoy.
Ingredients:
(1) package of thawed out white fish washed and pat dry
(4) tablespoons of butter melted in microwave
(2) tablespoons of lemon juice
Italian seasoning
garlic powder
onion powder
no salt is needed because the butter has salt already
DIRECTIONS:
Spray down an oven safe dish with oil. Marinade the fish with the garlic powder and onion powder and set aside. Microwave the butter for 30 seconds until it is melted. After it is melted, put in the lemon juice and Italian Seasoning. Mix well. Layer the fish into the oven safe dish. Next, pour the butter sauce onto the fish and use a spatula to make the sauce all even over the fish. Place in a preheated 425 degree oven for around half an hr until the fish is white and flaky. The aroma of the house will smell so good as this is cooking. After the fish is done, take out the fish from the dish. Pour the juices that is in the oven safe dish into a small pot. Put a cup of water into the pot. Put in a few more squirts of lemon juice and sprinkle in some chicken stock. Add in a little bit of flour to thicken it up. The gravy will be a nice yellow color. I served this dish with some rice and vegetables. I hope you will try this dish. Enjoy.
Brown Sugar Oatmeal Muffins
I love making muffins once in awhile. They make a perfect breakfast for the on - the - go people. And, it is healthy too.
Ingredients:
(1) cup all purpose white flour
(1) cup quick cooking oats
(3/4) cup of brown sugar
(1) teaspoon of baking powder
(1) teaspoon of baking soda
(1/4) teaspoon salt
(1/2) teaspoon cinammon
(3/4) cup skim non fat milk
(1/3) cup of cooking oil
(3/4) cup shredded coconut (optional)
(1) large size egg
DIRECTIONS:
Put in all the dry ingredients together - the flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon. Next, add in the coconut. Next, add in the wet ingredients - the oil, milk, and egg. Next, use an electric mixer and mix everything well together. When the batter is done, it might not look as appetizing it might look brown and gloppy. Line the muffin pan with cupcake liners. Spread the batter out evenly onto the cupcake liners. Put it into a preheated oven at 375 degrees for 15 minutes until the toothpick tests done. These muffins will turn out so aromatic...the coconut smells amazing!!! This muffin is nice and dense and filling. I hope you will give this one a try.
Ingredients:
(1) cup all purpose white flour
(1) cup quick cooking oats
(3/4) cup of brown sugar
(1) teaspoon of baking powder
(1) teaspoon of baking soda
(1/4) teaspoon salt
(1/2) teaspoon cinammon
(3/4) cup skim non fat milk
(1/3) cup of cooking oil
(3/4) cup shredded coconut (optional)
(1) large size egg
DIRECTIONS:
Put in all the dry ingredients together - the flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon. Next, add in the coconut. Next, add in the wet ingredients - the oil, milk, and egg. Next, use an electric mixer and mix everything well together. When the batter is done, it might not look as appetizing it might look brown and gloppy. Line the muffin pan with cupcake liners. Spread the batter out evenly onto the cupcake liners. Put it into a preheated oven at 375 degrees for 15 minutes until the toothpick tests done. These muffins will turn out so aromatic...the coconut smells amazing!!! This muffin is nice and dense and filling. I hope you will give this one a try.
Chocolate Fudge Pie
This is a very simple no - bake dessert. Well, you will need to bake the pie crust but it is still so easy. The chocolate is so rich and delicious perfect for Valentines day which I made it for.
Ingredients:
(1) pre made pie crust product
(1) large packet of chocolate pudding mix
(1) packet of dessert topping powder mix
dash of cocoa powder
(1/4) cup of icing sugar
DIRECTIONS:
Roll out the pre made pie crust product into a pie plate. Bake the pie crust according to manufacturers directions. Take out the baked pie crust. Let it cool down in the fridge. Next, prepare the chocolate pudding according to package directions. Once the pie crust is cool enough, pour the chocolate into the pie. Spread the chocolate evenly in the pie crust. Put in the fridge for a few hrs until the entire pie is cold and set. For the decoration. Take a packet of dessert topping powder mix and make it according to package directions. Put in a dash of cocoa powder to add the chocolate color. Next, sprinkle in the icing sugar to add in the sweetness. Spread this layer over the chocolate fudge. We put on some sprinkles for an extra touch. This is such a dramatic looking pie with the two layers of chocolate. It looks like you did a lot of fuss over it but it is a no - bake dessert. Delicious!!!
Ingredients:
(1) pre made pie crust product
(1) large packet of chocolate pudding mix
(1) packet of dessert topping powder mix
dash of cocoa powder
(1/4) cup of icing sugar
DIRECTIONS:
Roll out the pre made pie crust product into a pie plate. Bake the pie crust according to manufacturers directions. Take out the baked pie crust. Let it cool down in the fridge. Next, prepare the chocolate pudding according to package directions. Once the pie crust is cool enough, pour the chocolate into the pie. Spread the chocolate evenly in the pie crust. Put in the fridge for a few hrs until the entire pie is cold and set. For the decoration. Take a packet of dessert topping powder mix and make it according to package directions. Put in a dash of cocoa powder to add the chocolate color. Next, sprinkle in the icing sugar to add in the sweetness. Spread this layer over the chocolate fudge. We put on some sprinkles for an extra touch. This is such a dramatic looking pie with the two layers of chocolate. It looks like you did a lot of fuss over it but it is a no - bake dessert. Delicious!!!
Orange Beef Short Ribs
I found this new Orange cooking sauce over the Holiday season and Im so excited to try it. If you do not have this particular brand that is shown in the Video, you can use any other type of Orange cooking sauces that your grocery store has. Heres the recipe.
Ingredients:
(1) package of beef short ribs (2-3 LBS)
salt and pepper
garlic powder
onion powder
flour to dredge the meat
chicken stock powder
(1) onion chopped
(1) cup cooking white wine
(1) cup of cooking orange sauce
dash of Hoisin sauce
DIRECTIONS:
First chop up the onions. Marinade the Beef Short ribs with all the spices listed above. Dredge the meat into the flour. Place the dredged meat into a preheated pan and brown slightly and set it aside into another bowl or plate. Next in the same pan that we browned the meat, we put in the onions and the white wine and brown the onions and scrape up the browned bits. Next, we add in the water and the chicken stock powder into the slow cooker. Put in the onions, the beef and the orange sauce and the Hoisin sauce. Plug in the Slow Cooker and cook for 8-10 hrs. When dinner is ready to serve, take the meat out of the slow cooker pot. Test the flavor of the sauce to see if you need to add more orange sauce. Adjust the thickness of the sauce with some flour. I served this dinner with some rice and vegetables. I hope you will give this Asian style dish a try and hope you will enjoy.
Ingredients:
(1) package of beef short ribs (2-3 LBS)
salt and pepper
garlic powder
onion powder
flour to dredge the meat
chicken stock powder
(1) onion chopped
(1) cup cooking white wine
(1) cup of cooking orange sauce
dash of Hoisin sauce
DIRECTIONS:
First chop up the onions. Marinade the Beef Short ribs with all the spices listed above. Dredge the meat into the flour. Place the dredged meat into a preheated pan and brown slightly and set it aside into another bowl or plate. Next in the same pan that we browned the meat, we put in the onions and the white wine and brown the onions and scrape up the browned bits. Next, we add in the water and the chicken stock powder into the slow cooker. Put in the onions, the beef and the orange sauce and the Hoisin sauce. Plug in the Slow Cooker and cook for 8-10 hrs. When dinner is ready to serve, take the meat out of the slow cooker pot. Test the flavor of the sauce to see if you need to add more orange sauce. Adjust the thickness of the sauce with some flour. I served this dinner with some rice and vegetables. I hope you will give this Asian style dish a try and hope you will enjoy.
Simple White Cake
I was looking for something simple with a few ingredients to make one day. Then, I found this recipe with all the ingredients I had on hand and I had to try it right away. This is a delicious, budget friendly recipe.
Ingredients:
(1 1/2) all purpose white flour
(1/2) cup of sugar
(1/2) cup of butter
(2) eggs
(1/2) cup of milk
(1/3) teaspoons of baking powder
(2) teaspoons of Vanilla extract
(2) teaspoons of Almond extract
DIRECTIONS:
First cream together the sugar and the butter. The mixture will look nice and fluffy. Add the eggs, vanilla extract, almond extract and baking powder. Mix well. Slowly mix the egg mixture into the flour. Lastly, we add in the eggs. Finally, we can put the batter into any shape of cake mold that you would like. In the video, I decided to use a loaf pan. Spray the pan with oil and put in the batter. Give the pan a tap to tap the air out so the product will bake flat. Place into a preheated 350 degrees for 30-40 minutes until the cake tests done. This cake smelled so good. Also, the cake has a nice shimmer from the sugar on the surface. If you choose to use a loaf pan, I suggest you can slice it, and serve it with some strawberry sauce or some other type of syrups. I hope you will enjoy.
Ingredients:
(1 1/2) all purpose white flour
(1/2) cup of sugar
(1/2) cup of butter
(2) eggs
(1/2) cup of milk
(1/3) teaspoons of baking powder
(2) teaspoons of Vanilla extract
(2) teaspoons of Almond extract
DIRECTIONS:
First cream together the sugar and the butter. The mixture will look nice and fluffy. Add the eggs, vanilla extract, almond extract and baking powder. Mix well. Slowly mix the egg mixture into the flour. Lastly, we add in the eggs. Finally, we can put the batter into any shape of cake mold that you would like. In the video, I decided to use a loaf pan. Spray the pan with oil and put in the batter. Give the pan a tap to tap the air out so the product will bake flat. Place into a preheated 350 degrees for 30-40 minutes until the cake tests done. This cake smelled so good. Also, the cake has a nice shimmer from the sugar on the surface. If you choose to use a loaf pan, I suggest you can slice it, and serve it with some strawberry sauce or some other type of syrups. I hope you will enjoy.
Asian Style Roast Beef
This roast beef recipe is a twist to the Usual brown gravy. I hope you will give this a try.
Ingredients:
(1) large 2LB beef roast
salt and pepper
garlic powder
onion powder
ground ginger
Lee Kum Kee brand of Chicken Marinade Sauce (or Teriyaki sauce)
(1) 1LB baby carrots
DIRECTIONS:
Poke the roast beef all over with a fork. Doing this will help the marinade soak in. Next, we can rub on all the dry spices. Make sure you don't put too much Ginger it will be overpowering. Next, place the meat into a plastic bag. Now we can pour in the Lee Kum Kee sauce into the bag. Close the bag tight. Give the bag a good massage. Put the meat in the fridge to marinade for a few hrs until dinner is ready to be made. Keep in mind the time the roast will take almost 2 hrs to bake so adjust time accordingly. When it is time to cook, take the beef out of the fridge. Take the carrots and put it onto the bottom of the pan. Put the roast on top of the carrots. Put in a cup of water so that later on we can make the gravy. Sprinkle in more Lee Kum Kee Chicken Marinade all over the beef so that the gravy later can be more flavorful. Cover the roast. Put into a preheated oven at 400 degrees for about 2 hrs or until the meat test done. The way to test if the meat is ready or not, about 75 minutes into cooking, you can start to check. Take a knife and poke into the thickest part of the roast. If there is blood leaking out that means its not ready yet. Keep on checking every 15 minutes until the liquid runs out brown and gloppy and not red. It depends on how you like your beef to be done. I do not like any red at all in my beef so it takes mine longer to cook. I hope you will enjoy this recipe.
Ingredients:
(1) large 2LB beef roast
salt and pepper
garlic powder
onion powder
ground ginger
Lee Kum Kee brand of Chicken Marinade Sauce (or Teriyaki sauce)
(1) 1LB baby carrots
DIRECTIONS:
Poke the roast beef all over with a fork. Doing this will help the marinade soak in. Next, we can rub on all the dry spices. Make sure you don't put too much Ginger it will be overpowering. Next, place the meat into a plastic bag. Now we can pour in the Lee Kum Kee sauce into the bag. Close the bag tight. Give the bag a good massage. Put the meat in the fridge to marinade for a few hrs until dinner is ready to be made. Keep in mind the time the roast will take almost 2 hrs to bake so adjust time accordingly. When it is time to cook, take the beef out of the fridge. Take the carrots and put it onto the bottom of the pan. Put the roast on top of the carrots. Put in a cup of water so that later on we can make the gravy. Sprinkle in more Lee Kum Kee Chicken Marinade all over the beef so that the gravy later can be more flavorful. Cover the roast. Put into a preheated oven at 400 degrees for about 2 hrs or until the meat test done. The way to test if the meat is ready or not, about 75 minutes into cooking, you can start to check. Take a knife and poke into the thickest part of the roast. If there is blood leaking out that means its not ready yet. Keep on checking every 15 minutes until the liquid runs out brown and gloppy and not red. It depends on how you like your beef to be done. I do not like any red at all in my beef so it takes mine longer to cook. I hope you will enjoy this recipe.
Aromatic Celery Chicken
I was so excited when I found this new Chicken recipe. It has so few ingredients. I had to try it and share it with you as well. I hope you will try it.
Ingredients:
(1) whole roasting chicken
(2) celery stalks chopped in half
(1/2) cup butter
salt and pepper
DIRECTIONS:
Wash and pat dry the chicken. Sprinkle all over with salt and pepper. Put in the celery stalks in the middle of the Chicken. Rub the butter all over the Chicken. Place the chicken in a round roasting pan. Put in a little bit of water in the bottom of the pan so the chicken wont stick and so we can also make a gravy. This would go into a 400 degree oven for about an hr until everything is nice and crisp up. While this chicken was cooking, the whole house smelled divine!!! The aroma of the celery was mouth watering. At first in the Video I said to cover the lid, but actually we took off the lid most of the time to speed up the cooking process. The juices from the chicken made the gravy nice and dark color. I was tempted to try other spices on the chicken at first. But a recipe so simple, I did not want to ruin it and only used the salt and pepper. And yes!!! This was such a flavorful dish with just salt and pepper. Also, I do not think you need (1/2) cup of butter. It was slightly greasy. I think you can just use (1/4) cup of butter. I hope you will use these adjustments and try out such a simple tasty dish. Enjoy!!!
Ingredients:
(1) whole roasting chicken
(2) celery stalks chopped in half
(1/2) cup butter
salt and pepper
DIRECTIONS:
Wash and pat dry the chicken. Sprinkle all over with salt and pepper. Put in the celery stalks in the middle of the Chicken. Rub the butter all over the Chicken. Place the chicken in a round roasting pan. Put in a little bit of water in the bottom of the pan so the chicken wont stick and so we can also make a gravy. This would go into a 400 degree oven for about an hr until everything is nice and crisp up. While this chicken was cooking, the whole house smelled divine!!! The aroma of the celery was mouth watering. At first in the Video I said to cover the lid, but actually we took off the lid most of the time to speed up the cooking process. The juices from the chicken made the gravy nice and dark color. I was tempted to try other spices on the chicken at first. But a recipe so simple, I did not want to ruin it and only used the salt and pepper. And yes!!! This was such a flavorful dish with just salt and pepper. Also, I do not think you need (1/2) cup of butter. It was slightly greasy. I think you can just use (1/4) cup of butter. I hope you will use these adjustments and try out such a simple tasty dish. Enjoy!!!
Easy Chocolate Cake
I was trying to look for a new Chocolate cake recipe. I was intrigued when I found this one using brown sugar. Since the Video, I have made this recipe many times and it has become a favorite. Heres the recipe.
Ingredients:
(2) cups of all purpose white flour
(1) cup of milk (Skim no fat milk)
(3/4) cup of white sugar
(3/4) cup of brown sugar
(2) eggs
(3/4) cups of butter
(1) tablespoon of Vinegar (replaces the (1) cup of buttermilk in the original recipe)
(2) teaspoons of Vanilla extract
(3/4) cup of cocoa powder
(1) teaspoon of baking powder
(1 1/2 teaspoon) baking soda
(1/2) teaspoon of salt
DIRECTIONS:
First, this will look like its a lot of ingredients. But the table would clear up fast as you use the ingredients. First the dry ingredients: cocoa powder, flour, salt, baking powder, baking soda we mix them well together. Set aside. Next in another bowl, mix in the sugars and the butter. Cream together with an electric mixer. Next, add in the eggs one at a time and beat them in. After that would go in the Vanilla. Next, alternately beat in the flour, the milk until everything is combined. Add in the vinegar. The Vinegar replaces the buttermilk if you do not have buttermilk on hand. Next, spray down 2 round cake pans. Spread out the batter evenly amongst the pans. Give the pans a tap to tap the air out so the cake will bake flat. Put the cake in a 325 degrees oven for about half an hr until the cake tests done. This cake comes together so quickly even tho there is so much ingredients. This is even quicker than using a chocolate cake mix. I hope you will give this recipe a try.
Ingredients:
(2) cups of all purpose white flour
(1) cup of milk (Skim no fat milk)
(3/4) cup of white sugar
(3/4) cup of brown sugar
(2) eggs
(3/4) cups of butter
(1) tablespoon of Vinegar (replaces the (1) cup of buttermilk in the original recipe)
(2) teaspoons of Vanilla extract
(3/4) cup of cocoa powder
(1) teaspoon of baking powder
(1 1/2 teaspoon) baking soda
(1/2) teaspoon of salt
DIRECTIONS:
First, this will look like its a lot of ingredients. But the table would clear up fast as you use the ingredients. First the dry ingredients: cocoa powder, flour, salt, baking powder, baking soda we mix them well together. Set aside. Next in another bowl, mix in the sugars and the butter. Cream together with an electric mixer. Next, add in the eggs one at a time and beat them in. After that would go in the Vanilla. Next, alternately beat in the flour, the milk until everything is combined. Add in the vinegar. The Vinegar replaces the buttermilk if you do not have buttermilk on hand. Next, spray down 2 round cake pans. Spread out the batter evenly amongst the pans. Give the pans a tap to tap the air out so the cake will bake flat. Put the cake in a 325 degrees oven for about half an hr until the cake tests done. This cake comes together so quickly even tho there is so much ingredients. This is even quicker than using a chocolate cake mix. I hope you will give this recipe a try.
Curried Beef Stew
When I first looking for a new Curry recipe, I was shocked to see one that called for Apple Juice. So I definitely had to give it a try and share it with you. Heres the recipe.
Ingredients:
(1 LB) stewing beef meat
(1) yellow onion chopped
(5) red potatoes
(1 LB) bag baby carrots
salt and pepper
garlic powder
onion powder
(2) tablespoons curry powder
(1) can of 780mL whole tomatoes(juices reserved)
(1/2) cup of apple juice unsweetened
DIRECTIONS:
Peel and chop the potatoes and onions. Cut the larger pieces of stewing beef meat smaller. In a bowl, season the beef with all the dry spices listed above. I usually don't measure the spices cause we like it spicy so we just sprinkle in randomly. When working with curry powder, be careful to use a utensil to mix the marinade. Because the yellow color would stain your hands. I used a spoon in the Video to mix together the spices and the meat. Next, we can put everything into the Slow Cooker. In goes the vegetables, the beef and the apple juice and the tomatoes. We keep the juice in the can of tomatoes. Plop on the lid, turn on low heat for 8-10 hrs until dinner is ready to serve. So when I tasted this recipe in the Video, it didn't have enough flavor to it. So, I added in more salt and Indian spices into the stew. It was also too watery for my liking so I added more flour to thicken the stew up. I also added in a beef bullion cube in the end. So, you can try this with the original recipe above or use the little bit of twist I mentioned here. I hope you will enjoy.
Ingredients:
(1 LB) stewing beef meat
(1) yellow onion chopped
(5) red potatoes
(1 LB) bag baby carrots
salt and pepper
garlic powder
onion powder
(2) tablespoons curry powder
(1) can of 780mL whole tomatoes(juices reserved)
(1/2) cup of apple juice unsweetened
DIRECTIONS:
Peel and chop the potatoes and onions. Cut the larger pieces of stewing beef meat smaller. In a bowl, season the beef with all the dry spices listed above. I usually don't measure the spices cause we like it spicy so we just sprinkle in randomly. When working with curry powder, be careful to use a utensil to mix the marinade. Because the yellow color would stain your hands. I used a spoon in the Video to mix together the spices and the meat. Next, we can put everything into the Slow Cooker. In goes the vegetables, the beef and the apple juice and the tomatoes. We keep the juice in the can of tomatoes. Plop on the lid, turn on low heat for 8-10 hrs until dinner is ready to serve. So when I tasted this recipe in the Video, it didn't have enough flavor to it. So, I added in more salt and Indian spices into the stew. It was also too watery for my liking so I added more flour to thicken the stew up. I also added in a beef bullion cube in the end. So, you can try this with the original recipe above or use the little bit of twist I mentioned here. I hope you will enjoy.
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