Sunday, July 31, 2011

chocolate mug cake

I've tried several different mug cake recipes and this one is the winner. So moist! The other ones use cocoa powder and this one uses chocolate chips, which I think makes the difference. Found here.

  • 50g dark chocolate
  • 3 tablespoons butter (43 g)
  • 4 tablespoons plain flour
  • 1/2 tsp ground cinnamon
  • 3 tablespoons sugar
  • 1 egg
  • 3 tablespoons milk
What you do:
  1. Melt the butter and chocolate in a double boiler. Set aside to cool.
  2. Add flour, ground cinnamon and sugar to a small mixing bowl, and mix well. Add the egg and mix thoroughly. Pour in the milk and mix well. Add the melted chocolate and mix again.
  3. Pour the mixture into a large microwavable coffee mug. Microwave for 2 minutes on medium, 1 minute on high. It should be cooked (skewer test comes out with moist crumbs), but still a lil moist. Remember, it will continue to cook while standing.
  4. Allow to cool a little, give yourself a pat on the back, and indulge!

Thursday, July 7, 2011

Slow Cooker Sticky Chicken Legs

Yum! So good! Definitely will make again! Served with potato skins and green beans. Recipe from here.

  • 3/4 cup packed dark brown sugar
  • 1/4 cup soy sauce
  • 4 garlic cloves, miced
  • 1/2 teaspoon cayenne pepper
  • 12-14 chicken legs
  • 1/4 cup water
  • 1/4 cup tomato paste
what you do:
  1. Add 1/4 cup of the brown sugar, 1 tablespoon of the soy sauce, the ginger, garlic and 1/4 teaspoon cayenne pepper to a bowl (you may have to double this if it's not enough). Transfer the mixture to your slow cooker then add the legs and toss to coat them with the paste.
  2. Cook on low until the chicken is tender, 3-4 hours (I did high for 1 hr and low for 2-3).  Transfer the wings to a large bowl, leaving as much of the liquid behind as possible and discarding it when all of the wings have been removed.  Let the wings cool for about 20 minutes.  (At this point you can put the cooled wings in the refrigerator for up to 24 hours.) 
  3. Preheat your broiler and position one of the oven racks about 10-12 inches from the broiler.  Line a rimmed baking sheet with aluminum foil, then place a wire rack inside the baking sheet.  Spray the rack well with nonstick cooking spray. 
  4. In a medium bowl, whisk the water, tomato paste, remaining 1/2 cup sugar, remaining 3 tablespoons soy sauce, and the remaining 1/4 teaspoon cayenne pepper.  Add half of this sauce to the bowl with the wings and gently toss to coat.  Place the wings on the rack, skin side up. Broil until the wings are lightly charred, about 10-15 minutes.  Remove the pan from the oven and flip the wings over.  Brush the remaining sauce over them and return them to the oven.  Broil for another 3 minutes, or until the sauce caramelizes.

Saturday, July 2, 2011

Mexican Rice

  • 1 cup of long grain white rice
  • 2 cups of low-sodium chicken broth
  • 1 tablespoon of olive oil
  • 1 small yellow onion, diced
  • 4 cloves of garlic, finely minced
  • 1/4 cup of tomato paste
  • 1 teaspoon cumin
  • Salt to taste
 what you do:
  1. In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer until done. 
  2. While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil until translucent and starting to brown. 
  3. Add the garlic to the skillet and cook for one minute, stirring constantly. 
  4. Stir in the tomato paste and cumin and cook for another minute or two. 
  5. Mix in hot, cooked rice until well combined. Season to taste with salt. Serve immediately.