Tuesday, August 30, 2011

New Blog

Hi everyone (or anyone? Does anyone even read this blog?):

Since my recipes are just too good not to share with the world, I have started a new recipe blog where I will take my own pictures and take a bit more seriously than this one.  (This one is basically just my online recipe book). 

So, head on over to Mama's Home Cafe and cook some fantastic recipes!

Thursday, August 25, 2011

Corn potato chowder

Made this tonight and it was great! At first it was only so-so, but with a the few changes reflected below, it's now a stellar dish. Mark loved it as well.

  • 2 tablespoons butter
  • 1 onion, minced
  • 1 stalk celery, minced
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons salt
  • pinch cayenne pepper
  • 4 cups water (or chicken stock)
  • 3 small red potatoes, cut into 3/4-inch dice
  • 3 cups frozen sweet corn kernels
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • freshly ground black pepper
  1. In a stockpot or Dutch oven, melt butter over medium heat. Add onion, celery, garlic, salt and cayenne pepper. Cook, stirring occasionally, for about 5 minutes or until the onion and celery begin to soften. 
  2. Add potatoes then water to pot. Bring to a boil, then reduce heat to low. Partially cover and simmer gently for about 15 minutes or until potatoes are completely soft.Add corn and simmer for 5 minutes. Stir in milk and cream and heat very gently for 1 minute more. Puree with stick blender to your desired thickness. You can add a tablespoon of corn starch if you like.
  3.  Season with pepper and cayenne, ladle into bowls, serve with crusty bread.

Tuesday, August 23, 2011

3 ingredients nutella cuppy cakes

UMM WOW! Seriously, only 3 ingredients? So easy! And quick! Top with whipped cream and you have yourself the perfect dessert! Found here


   -1/2 cup Nutella spread
   -1 large egg
   -5 tablespoons all purpose flour

  1. Heat the oven to 350 degrees (180 C). Line a 12-cup mini muffin pan with paper or foil liners.
  2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
  3. Spoon the batter into the prepared muffin tins (about 3/4 full).
  4. Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Let them cool for at least 5 minutes. Serve immediately or cover and store at room temperature for up to 3 days.

Friday, August 19, 2011

Thursday, August 18, 2011

Creamy Chicken Enchiladas

These were great! Will definitely make again! Found here.

For the enchilada sauce:

1 tbsp. vegetable oil
1 onion, minced
1/2 tsp. Kosher salt
3 tbsp. chili powder (I only used about 1 T and that was enough!)
2 garlic cloves, minced or pressed
2 tsp. cumin
2 tsp. sugar
1 (15 oz.) can tomato sauce
3/4 cup water

Heat a 12-inch skillet over medium heat until shimmering.  Add the onion and salt, cook until softened, 5 minutes.  Stir in the chili powder, garlic, cumin, and sugar.  Cook until fragrant.  Add in the tomato sauce and water and bring to a simmer.  Cook until thickened, about 5 minutes.  Season to taste.

For the enchiladas:
3 cups cooked chicken, shredded or diced
1 (225g) package cream cheese, cut into cubes
1 bunch green onions, thinly sliced, more to garnish
1 (400g) can black beans, drained and rinsed
1 batch enchilada sauce, divided
4 cups shredded cheese (cheddar and Monterrey Jack work well), divided
flour tortillas

1.  Preheat oven to 200 degrees.  Heat a medium saucepan over medium low heat.  Add in cream cheese and stir to melt.  Stir in green onions, 2 cups shredded cheese, and drained black beans.  Stir to combine and heat through, about 3 minutes. Stir in chicken and black olives and remove from heat.  Add in 1 cup of enchilada sauce, stir to combine.
2.  Heat tortillas in microwave, a few seconds at a time, so that they are soft and pliable.  Spray a 9x13-inch baking dish with cooking spray (I used a baking sheet).  Spread 1/4 of the enchilada sauce in the bottom of the pan.  Spoon 1/4-1/3 cup chicken mixture into the center of a warm tortilla and roll tightly.  Place in pan seam side down.  Continue with remaining tortillas until pan is full.  Pour 1 cup enchilada sauce over the prepared tortillas.  Top with remaining 2 cups shredded cheese.
3.  Bake in preheated oven for 20 minutes.

Tuesday, August 16, 2011

oven baked fish fingers

Will definitely be making these again! It got Henry to eat salmon! He loved them! Found here.

380g skinless fish fillets (such as sole, flounder, tilapia or other firm white fish... I used salmon and it was good)
5 tbsp plain flour
1 large egg, beaten
20g dried breadcrumbs (normal)
20g panko breadcrumbs (Japanese breadcrumbs)
20g Parmesan cheese, freshly grated
1 tsp garlic powder
¼ tsp paprika
Pinch of salt
Dash of freshly ground black pepper

What you do:
  1. Preheat oven to 200°C.
  2. Pat the fish dry with paper towels and cut into strips (1/2 inch thick x ¾ inch width). Season with salt and pepper.
  3. Set up your assemble line. Get ready with 3 bowls (even plates or small pan sheets are possible) which are large enough for coating the strips.
  4. The first one is for flour.
  5. The second one (preferably use bowl) is for egg. Crack an egg and whisk well. You may want to add a little bit (eg ¼ tsp) of milk or water to dilute the beaten egg.
  6. The third one is for breadcrumb mixture. Mix breadcrumbs, Parmersan cheese, paprika, garlic powder and black pepper together.
  7. Toss each strip in the flour and shake off any excess. To minimize any messiness, continue for the remaining strips before moving on to the next step.
  8. Next, dip the strip into the egg mixture and allow extra egg liquid to drip back into the bowl.
  9. Then coat the strip with the breadcrumb mixture. Slightly press the strip into the crumbs to make sure it is well coated. Let it stand for 5-10 minutes. It will help the coating adhere to the strip better.
  10. Prepare a baking sheet (I lined it with non-stick parchment paper but it’s optional). Brush/ spray some oil on the sheet/paper.
  11. Arrange strips in a single layer on the prepared baking tray. Drizzle or spray some oil over the strips.
  12. Bake for 8-10 minutes or until the crumbs are golden brown and the fish is cooked through (eg flakes easily). Turning halfway through. Adjust the baking time according to the thickness of your fillet. Do not overcook the fish as it will be dry and hard.
  13. Transfer to serving plates and allow it to cool a little before serving.
  14. Best to dip in some sauce such as ketchup, sweet chilli sauce or tartar sauce.

Saturday, August 13, 2011

Roast chicken with caramelized shallots

This was a really quick and easy weeknight chicken dinner. Will definitely make again. Really packed with flavour. Served with green beans and some spanish potatoes (I didn't like the recipe I used, so I will need to find another one for next time).  Found here.

  • 3 tbsp. olive oil
  • 3 tbsp. red wine vinegar
  • 1 tbsp. soy sauce
  • 4 large shallots, peeled and minced
  • 8 pieces bone-in, skin-on chicken (I used boneless skinless chicken breasts) 
  • Coarse salt and freshly ground pepper
  • Minced fresh parsley
  1. Preheat the oven to 425˚ F (220 C).  In a baking dish large enough to hold all the chicken pieces in a single layer, combine the olive oil, vinegar, soy sauce and shallots; whisk to combine.  Toss the chicken in the mixture, coating with shallots.   Season with salt and pepper.  Place the chicken pieces in the pan so they are skin-side up.
  2. Bake for 10 minutes, until the chicken pieces begin to brown on top.  Turn the pieces of chicken over and spoon some of the juices and shallots over the top.  Bake for an additional 15 minutes or until the chicken is cooked through and the shallots are caramelized.  Remove from the oven and sprinkle lightly with fresh parsley.