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
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
- 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.
- 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.
- Season with pepper and cayenne, ladle into bowls, serve with crusty bread.
Tuesday, August 23, 2011
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
-1/2 cup Nutella spread
-1 large egg
-5 tablespoons all purpose flour
- Heat the oven to 350 degrees (180 C). Line a 12-cup mini muffin pan with paper or foil liners.
- Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
- Spoon the batter into the prepared muffin tins (about 3/4 full).
- 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
This was pretty good. I probably will make this again. http://www.themeaningofpie.com/2011/08/cold-chocolate-custard-with-whipped-cream/
Thursday, August 18, 2011
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
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
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:
- Preheat oven to 200°C.
- Pat the fish dry with paper towels and cut into strips (1/2 inch thick x ¾ inch width). Season with salt and pepper.
- 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.
- The first one is for flour.
- 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.
- The third one is for breadcrumb mixture. Mix breadcrumbs, Parmersan cheese, paprika, garlic powder and black pepper together.
- 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.
- Next, dip the strip into the egg mixture and allow extra egg liquid to drip back into the bowl.
- 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.
- Prepare a baking sheet (I lined it with non-stick parchment paper but it’s optional). Brush/ spray some oil on the sheet/paper.
- Arrange strips in a single layer on the prepared baking tray. Drizzle or spray some oil over the strips.
- 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.
- Transfer to serving plates and allow it to cool a little before serving.
- Best to dip in some sauce such as ketchup, sweet chilli sauce or tartar sauce.
Saturday, August 13, 2011
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
- 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.
- 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.
Saturday, August 6, 2011
Wednesday, August 3, 2011
WOW! These are the best ever! Found here. Will definitely make again. Perfect lunch.
- 4 eggs
- 1/2 cup ricotta
- 4 tablespoons flour
- Pinch of salt
- 3 tablespoons milk
- In a medium bowl beat the Ricotta with the eggs. Beat in the flour, salt, and milk. Allow to sit for 15 minutes.
- Heat an 8-inch nonstick skillet over medium-low heat. Coat with vegetable cooking spray when hot. Pour in 2 tablespoons of batter and swirl the pan to coat the entire surface in a thin layer. Allow to cook, without turning, until completely done. The top should be no longer shiny and when you touch it it’s not wet. The bottom will be have a very slight golden color. If it’s too dark, lower the heat.
Lightly coat the pan with cooking spray before each crepe. Proceed with above directions until batter is gone. Allow the crepes to cool to room temperature and then wrap the plate tightly with plastic wrap. These keep well in the fridge – unfilled – for several days.
- 3 tablespoons butter
- 1/4 cup diced onion
- 1/4 cup finely diced celery
- 1/2 cup finely diced, or shredded carrots
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon sugar
- Dash grated fresh nutmeg
- 3/4 cup chicken broth
- 3/4 cup half & half
- 1 cup frozen peas, thawed
- 2 cups diced or shredded, cooked chicken
- Melt butter over medium-low heat. Add onion, celery, and carrots, and slowly cook until soft, about 5-7 minutes.
- Stir in flour and cook for one minute.
- Add salt, pepper, sage, thyme, sugar, and nutmeg.
- Whisk in chicken broth and cream. Cook until bubbly and boil for one minute, stirring constantly.
- Remove from heat and stir in peas and chicken. Cook for one minute to heat through. Makes twelve 1-crepe servings.
Tuesday, August 2, 2011
This was fantastic! The garlic gravy was great! Served with asparagus and sweet potato bake. This would also be good with mashed potatoes. Found here.
- 1 3-4 pound chicken, cut into 8 serving pieces
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 4 heads garlic, unpeeled, separated into cloves
- ¼ cup dry white wine
- 1 tablespoon chopped fresh thyme
- Season the chicken with salt and pepper. Heat the oil in a large skillet, over medium-high heat. Add the chicken and cook, until well browned on all sides, about 8 to 10 minutes. Transfer the chicken to a slow cooker.
- Pour off all but 2 tablespoons of fat in the pan. Add the garlic cloves and sauté them over medium high heat until lightly browned (about 2 to 3 minutes). Pour in the wine to deglaze the pan, using a wooden spoon to stir and scrape all the brown bits from the bottom.
- Pour the garlic mixture over the chicken and sprinkle the thyme over all. Cover and cook until the chicken is tender—for 3 hours on the low heat setting. Transfer the chicken to a platter and cover it with aluminum foil to keep it warm.
- Set a fine mesh sieve over a saucepan, pour all the sauce from the cooker through, and press with the wooden spoon to push as much of the liquid and the pulp through as possible. Then bring the mixture to a simmer on the stove and season it to taste with salt and pepper. Serve the chicken either topped with the sauce or with the sauce on the side.