Thursday, December 3, 2009
Wednesday, December 2, 2009
Saturday, October 10, 2009
The juice is terrific on its own, but truly amazing when added to drinks and recipes. The health benefits are endless and totally worth drinking something that also tastes great. I have MANY more to come.... the instant I got the e-mail, asking if I'd like to try some... the ideas swirled in my head...add to sauces, mix it with chocolate, and of course mixed into some cocktails!
100% POM JUICE
Wedge of lime
I used 1 part POM to 3 parts Perrier with a squirt of Lime juice. So refreshing and so delicious! Of course serving in a Champagne glass makes it more festive!
Friday, October 2, 2009
When Kristen at POM Wonderful asked if I'd like to try POM I couldn't type fast enough to tell her "Yes!" "Yes!" "Yes!" It was like a confirmation that my blog is out there and people are reading! :) My mind was swirling with tons of ideas and I knew I'd want to make a dipping sauce. Stay tuned for more POM recipes to follow!
I'm telling you....these are delicious! I only made 4 (which I ate just as fast as they fried up) so I could adjust the seasoning and see how I liked the ratio of jalapeno to cheese. It was missing some heat, since I took out all the seeds and ribs and I think I could have left the pieces of jalapeno bigger. Super easy to put together and well worth it!
8 oz. cream cheese
grated pepper jack cheese
wonton wrappers (square)
oil for frying
POM Dipping Sauce:
8 oz. POM
squeeze of honey
dash of mirin
pinch of black pepper
2 tspns raspberry preserves
Bring to a boil. Reduce to a simmer and cook until reduced by half. Chill before serving. I totally encourage ALL OF YOU to buy some POM and give it a try!! In my next post I'll include the link to POM Wonderful so you can see all the great health benefits!!!
Saturday, September 26, 2009
I am obsessed with Kimchee Fried Rice. A few months ago, before the accident that sent my bf's ex into ICU for 3 months, we all met at Tiffany's. It's a Korean Bar and Grill that makes the best food I've had on the Island. Most of the people we were with are regulars there so they ordered what they thought were the best dishes. Mochiko chicken, steak bites, cake noodle, AND KIMCHEE FRIED RICE. When I took my first bite of this, YUM! It's crunchy, spicy, tangy, fresh. I love rice... and I love kimchee.
That was the first and last time I had the dish before yesterday. Just before Memorial Day I was preparing a menu full of the dishes we had just days before, everyone was going to come swim at the pool and drink a few beers by the BBQ. Well, plans changed when everyone ended up flying to Oahu when the accident happened and Memorial Day turned into a day to distract the kids from the chaos we hoped they wouldn't learn of.
Two weeks ago Mom came home and is doing great. Yesterday was the little ones 6th birthday, a gathering planned, and food ordered. Her mom ordered the same dishes we had that night 4 months ago. I picked the order up and decided to buy a tub of kimchee. Once home, I followed a quick recipe for Kimchee Fried Rice and can I just say. . . . . I am addicted and plan of having it for dinner several days this week!
Try it... super easy, flavorful, filling and inexpensive!
Kimchee Fried Rice
2 C cooked and cooled rice
3/4 cup Kimchee and liquid, chopped
1 clove garlic
1 T soy
1/2 - 1 t Sesame oil
Heat oil over medium high heat. Add garlic and saute until fragrant, about 30 seconds. If adding onion (or other vegetables) add and saute until soft. Add kimchee and cook 2 minutes. Add rice. Cook as you would in a wok tossing rice with kimchee and kimchee liquid until fully coated. Add soy and sesame oil. Stir one minute more. Remove pan from the heat, add green onions and serve.
The Korean restaurants here serve this with a fried egg on top. This is similiar to the Puerto Rican dishes of left over rice and beans I am use to, but I was happy without the egg.
Tuesday, September 22, 2009
My boyfriend is not the best vegetable eater, but when I made these green beans he said he could eat them for his entire meal and be happy, that told me something! He is a hardcore meat and potatoes type of guy, but is always willing to try anything I make and is usually quite pleased.
This is a delicious and fairly simple meal to prepare. My dad is Puerto Rican and my mom is a “mix” but usually cooked Puerto Rican dishes for the family, which she learned from my dad’s brothers and sisters. Rice was most often the starch of choice eating it so many different ways.
The steak is marinated in vinegar, black peppercorns, oregano, salt and garlic. I made a pot of white rice, and green beans from a recipe I found in a Tapas book I have. DELICIOUS!
Steak with Onions
2 lbs. beef sliced thin
4 cloves of garlic
1/4 teaspoon dried oregano
3/4 T salt
6 whole peppercorns
3 T white vinegar (recipe calls for white, but use what you prefer)
2 yellow onions, sliced thin
Crush and mix in a mortar all ingredients above, except beef and onions. Once thoroughly combined, add beef to marinade. Do not marinate beef too long, as vinegar will start to cook the meat, since it is sliced so thin. Heat oil in a skillet and cook onions until soft. Remove onions from pan and add the meat to the pan, reservin liquid. Cook about 3 minutes, or until cooked through. Add onions and reserved marinade. Cook a few minutes longer. Serve with white rice and green beans.
2 T olive oil
scant 1/3 cup pine nuts
1/2 - 1 teaspoon paprika
1 lb. green beans, blanched for 3 minutes
1 small onion, finely chopped, I use less
1 garlic clove finely chopped
zest and juice of 1/2 lemon
salt and pepper
Heat oil in pan and toast pine nuts until golden. Drain on paper towel, reserving oil in the pan, and toss with paprika. Saute onion 5-10 minutes, until softened and starts to brown. Add the garlic, cook 30 seconds. Add the green beans and cook 3-5 minutes, tossing together with the onion and garlic. Season with salt and pepper. Turn off skillet add the zest and juice of the lemon. Add pine nuts. Serve hot.
Saturday, September 12, 2009
I added a bit more horseradish, but didn't spread it on the bread so I could afford a bit stronger flavor. I also did not have low fat mayo or multi grain bread, so I used the fattening stuff!
The recipe was featured in the Rachel Ray Magazine. I'll be making LOTS of finger foods in the next few months. It is football season after all!!!!
My camera is down right now so this picture is from the website! Enjoy!
Thursday, September 3, 2009
Donna aka FFW (Fire Fighter Wife) was my very first follower and in honor of that I decided she'd be my first post tried from a fellow blogger. I made her Chocolate Chip Butter Bites and they were not only a snap to make, they were gone just as fast. Very good. They reminded me of a shortbread cookie. Of course these are much better having chocolate chips inside and a sweet sugary coating. How good does that sound? You can tell from my picture I did not let them cool before I dipped them in powdered sugar! You must try these!
Thanks to Donna for a great recipe! I can't wait to try another!
Sunday, August 23, 2009
Whisk some more... until soft peaks form, gradually adding sugar
Once stiff peaks form
Spoon onto sheet and bake
Saturday, August 15, 2009
2 bunches cilantro
1 green bell pepper
2 anheim chili peppers
1 ENTIRE head of garlic
1 large yellow onion
1/4 cup or so olive oil
Peel garlic cloves, chop peppers and onion in chunks just large enough for the blender to process. Puree all ingredients in the blender until smooth. Store in an airtight container in the fridge OR freeze in ice cube tray. Use desired amount to flavor dishes!
Tuesday, August 11, 2009
Tuesday, August 4, 2009
The chicken is stuffed with onion, garlic, lemon slices, orange slices, s-n-p, and oregano. The chicken sits on a bed of vegetables and roasts in the oven for about 21 minutes per pound.
Try this chicken... I know you'll love it!
head of garlic
adobo (a blend of spanish spices)
Clean the chicken. Cut the head of garlic horizontally. Slice the onion. Drizzle the cavity of the chicken with olive oil and sprinkle with s-n-p and oregano. Add some of the onion, a few orange and lemon slices and the entire head of garlic. Pull the skin away from the meat of the chicken with your hand, drizzle with olive oil salt and pepper a teaspoon or so of adobo and add a few slices of citrus to each side. Coat the outside of the chicken with olive oil to help brown the skin. Place the chicken on top of an assortment of your favorite vegetables that you've seasoned. Roast at 350 until a thermometer reads 165 degrees.
Sunday, August 2, 2009
Wednesday, July 8, 2009
Friday, June 19, 2009
Five minutes of prep time and 35 in the oven is all it takes to get a delicious loaf of authentic Irish Soda Bread.
I first made this bread around Saint Patrick's Day and it turned out great. You don't have to be a bread baking master to turn out a nice loaf of Soda Bread. The buttermilk gives the bread a nice tang. We consumed almost the entire loaf straight from the oven warm with butter.
3 1/2 C AP flour
1 1/2 t baking soda
3/4 t salt
1 1/2 C buttermilk
Preheat oven to 425 degrees.
Mix dry ingredients together in a large bowl. Slowly add buttermilk until the dough becomes moist and comes together. Knead for just about one minute. Form dough 6 inches by 2 inches and make cuts across the top. Brush with extra buttermilk and bake on a greased sheet for 30-35 minutes. The loaf should be brown and sound hollow when tapped on the bottom.
Sunday, June 14, 2009
It's been a week since I posted and I haven't been able to decide which dish to be my next. Beef and broccoli is very simple to make and very good to eat. There are many variations of the recipe. The one I have come up with combines a bit of several. My bf's kids are some tough critics and they love this dish!
Marinate the meat for 30 minutes
Prepare the marinade in a small bowl:
Have your broccoli ready. If you are using fresh, you must steam it first. I used frozen.
Heat vegetable oil in a wok or large skillet. Add the meat and cook until browned. Add the garlic and ginger, cook until fragrant. Add the sauce and stir to coat all the meat. Add the broccoli. Lower the heat and cook 15-20 minutes until the meat is completely cook and the sauce has thickened. Add chicken stock as needed to loosen up the sauce. Serve on white rice. Yum!
1 1/2 T Rice wine
1 T Water
1 T cornstarch
1 t sugar
1 T soy sauce
2 1/2 T oyster sauce
2 1/2 T Soy sauce
1 T water
3/4 lb. beef strips
1 lb. broccoli
1 clove garlic
small piece grated ginger
Friday, June 5, 2009
This is my second go at this post. I had the entire thing finished and I somehow erased it when I tried to edit the pictures! So, if my pictures are not aligned right, I am not so sure I will change them! Ha!Here I go...
I have been craving BBQ for a while. I think my next craving is hitting the Chinese spot, but that's another post in itself. There is one BBQ joint near my house, but I've never made it there. Living in Maui and having a love for GOOD food do NOT go hand in hand. Ordering a pizza alone costs you 40 bucks with tax and tip! And it is nothing like a slice of East coast pizza. Anyway, I went to the grocery store planning on slurging for a rack of ribs. Guess what?
So I can deal with 15 bucks, but then I am walking out of the grocery store, checking my receipt, a habit I got from my mom and I see it.... $2.99! They only charged me $2.99 for the ribs. What a steal! Quite literally! Whoa hoo!
I take the ribs home, I clean them and coat them with a spice rub of paprika, sugar, black pepper, and garlic salt.
I wrapped them in foil, poured about two shots worth of beer in the bottom and baked at 250 degrees for 2 1/2 hours, until the meat pulls away from the bone when you bend them.
While the ribs cook the BBQ sauce can be made. I never follow a recipe to the T, unless of course I am baking, where there really isn't a choice. I found a few different BBQ sauce recipes and decided to use The Neely's BBQ Sauce for the base. I was not happy with the result and added some extras. I let it cook a bit longer and BAM! Great sauce!
The sauce starts out bright red from the tomatoes and ketchup and darkens as it cooks.
The end result was thick and dark in color, very yummy!
I have to be honest, I have never used the grill all by myself! Yes, I know, terrible, but yesterday I decided I was going to do it. My bf was not home in time to help me out so I grabbed the ribs, my tongs, the sauce and my side kick.
(She is hoping to get in on some of this!)
The ribs go on the grill for about 5 minutes on each side WITHOUT the sauce on medium high heat. Lower the heat on the grill to medium and baste with the BBQ sauce. Don't let them cook more than a few minutes on each side or they will BURN!
This is the sauce I came up with:
1 C tomatoes, pureed
1 C ketchup
1 C water
3/4 C apple cider vinegar
5 T brown sugar
3 T sugar
1 T lemon juice
2 T worcestershire sauce
1/2 T black pepper
1/2 T ground mustard
1/2 T onion powder
2 T soy sauce
dash hot sauce
2 t molasses
Combine all ingredients in a medium saucepan. Bring to a boil, reduce to a simmer. Cook 1 hour and 15 minutes, uncovered. Stir frequently.
I served the ribs with baked potatoes and zucchini gratin:
Chop the vegetables
Saute the shallot and garlic a few minutes over medium heat
Add the zucchini, salt, pepper, and thyme. Cook until tender. Add flour and cook a few minutes so the gratin does not have a pastey taste. Add the cheeses and milk. Cook until thickened, only a few minutes more. Pour into a prepared baking dish. Sprinkle with extra cheese and panko, and dot the top with butter. Bake 25-30 minutes at 400 degrees.
The top will be golden.
2 T butter
1 shallot, minced
1 garlic clove, minced
3 medium zucchini
sprinkle of thyme
2 T flour
parmesean or pecorino cheese
1 C milk, warm