Friendship Ball

Thanks Zu for the friendship ball!!
I thot it was some kind of food
when you mentioned it.
Kekekekeke...



Passing it on to...

Suriyati (Taste of Home)

Oh, I have some recipes to post.
But been too lazy to type.
Will do it tonite.

Cheddar Bread..

Made by my girls.
Recipe from Kitchen for Kids.
A great recipe to try with your kids.

Ingredients:
1/2 cup milk (125ml)
1/3 cup unsalted butter, cut into pieces (75ml)
2 cups, all purpose flour, use spoon to level (500 ml)
2 tsp baking powder (10ml)
1 1/2 tsp white sugar (7ml)
1 tsp salt (5ml)
2 large eggs
1 cup grated Cheddar (250ml)

1. Preheat oven to 350F (180C).
2. Grease the pan.
3. In a small bowl or glass measuring cup, heat the milk and butter at 50% power in the microwave until the butter melts (about 2 minutes).
Cool to room temperature.
4. Sift the flour, baking powder, salt and sugar into a large bowl and mix.
5. Use a fork to beat the eggs into the cooled milk mixture.
Pour into the flour mixture.
Use a baking spatula to stir until the batter is just moistened.
Don't overmix. Stir in the grated Cheddar just enough to make streaks of grated Cheese.
6. Scrape the batter into the greased pan. Bake about 45 minutes, or until the loaf is puffed, cracked on top and golden.
Cool until warm.
Loosen the bread from the pan with a dinner knife and tip out.
Slice and eat while warm.

Chickpeas on Spinach Salad

This dish surprises me!
I LOVE chickpeas and the
thought of eating it on a salad
with a yogurt dressing,
may not sound appealing.
But it's SO delicious.
Very citrusy and
fresh tasting.

Will definately make it again.


Recipe by Ellie Krieger.

Ingredients:
2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup chopped flat-leaf parsley
1/2 cup chopped red onion
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Salt and pepper
4 cups baby spinach leaves
Yogurt with Orange Essence, recipe below, optional
2 tablespoons coarsely chopped fresh mint leaves, optional

In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.

Yogurt with Orange Essence:
1/3 cup lowfat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey
In a small bowl, stir together the yogurt, orange zest, orange juice and honey.

Not Yo Mama's Banana Pudding

Oh god! This is so fattening...
You know it is,
if it's from Paula Deen!
But I can't resist!

I love puddings...
More so than cakes.
Definately more than ice cream.

I didnt have any vanilla wafers
at home.
So I used crushed graham crackers
instead.
Yum-o!

Recipe by Paula Deen.

Ingredients:
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Baked Macaroni and Cheese

This is a healthier
with lesser calorie version
of the regular Mac and Cheese.


Recipe by Ellie Krieger.

Ingredients:
Cooking spray
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil


Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Parmesan Mashed Potato

Y'all know I love potatoes.
So, here's adding a twist
to the traditional mashed potato.

So simple to make..
yet delicious!

Recipe by Ellie Krieger.

Ingredients:
2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
4 tablespoons grated Parmesan
Salt
1 tablespoon unsalted butter

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.

Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

Turkey MeatLoaf

My husband loves meatloaf.
Me?
Not so much.
I can only eat a bit
or I'll get sick of it.

Here's a healthier version of the
regular meatloaf,
using turkey.


Recipe by Ellie Krieger

Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

Lemon Chicken Soup with Orzo

This soup is delicious!
It's very fresh tasting,
due to the lemons
and at the same time,low in calories.

My girls and I love it.
Will definately make this more often.


Recipe by Ellie Krieger.

Ingredients:

4 teaspoons olive oil
8ounces skinless, boneless chicken breast halves,
cut into small chunks
Pinch of salt, plus more to taste
1 medium onion, diced (1.5 cups)
2 stalks celery, diced (about 1/2 cup)
1 medium carrot, diced (about 1/2 cup)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
6 cups low sodium chicken broth
1 cup orzo, preferable wheat
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground pepper to taste


Heat 2tsp of the oil in a soup pot over medium heat.
Season the chicken in salt, add it to the pot, and cook, stirring a few times,
untile just cooked through, about 5 minutes.
Transfer chicken to a dish and set aside.
Add the remaining 2 tsp of oil to the pot.
Add the onion, celery, carrot and thyme and cook, stirring over medium high heat
until the vegetables are tender, about 5 minutes.
Add 5 cups of the broth and bring it to a boil.
Add the orzo and let it simmer until tender, about 8 minutes.
Turn the heat down to low to keep the soup hot but not boiling.
Warm the remaining 1 cup of broth in a small saucepan until it is hot but not boiling.
In a medium bowl, beat the eggs.
Gradually whisk the lemon juice into the eggs.
Then gradually add the hot broth to the egg-lemon mixture, whisking all the while.
Add the mixture to the soup, stirring well until the soup is thickened.
Do not let the soup come to a boil.
Add the cooked chicken to the soup.
Season with salt and pepper.

*Orzo is a type of pasta that looks like rice. If you cannot find any orzo, you can use any small pasta, like macaroni.
I also added chilli flakes to make it spicier.

BTW, 1 serving of this (1.5 cups) is only 280 calories

Fettucine Alfredo with Spicy Shrimps

Well, in this case
I should call it Pasta Alfredo!

This is one of my favorite recipes.
One of my go-to recipes when I'm short
of time to cook.
Or feeling lazy.
It takes less than 20 minutes to fix it.
And we usually eat these with garlic bread.
Simple.
The girls love it.
Jules call it "Noodles with Milk".
She wouldnt eat the shrimps
but will savor the pasta and sauce.
Yas LOVES the shrimps.
So, this is a perfect meal for the 3 of us,
when Jeff is not around.

Usually, I would use fettucine or linguine,
but I didn't have any left.
I have these instead on hand.


Recipe by Rachel Ray

1 (12 ounce) package egg fettuccine
2 tablespoons butter
1 to 1 1/4 cups half-and-half
1 cup (3 healthy handfuls) grated Parmigiano-Reggiano
2 pinches ground nutmeg or about 1/4 teaspoon freshly grated nutmeg
Coarse ground black pepper
A pinch coarse salt

Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly.

For the shrimps...

Spicy Garlic Shrimps

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SouthWestern Chilli

I LOVE chilli.
I love to eat it with cornbread.
My hubby loves to eat it in a sourdough bread.

I made some for Superbowl
this past weekend.

Got this recipe from The Food Network.



Ingredients
2 large onions, chopped
2 green bell peppers, cored, seeded and chopped
2 tablespoons minced (3 large cloves) garlic
3 tablespoons vegetable oil
1/4 cup chili powder, or to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons tomato paste (recommend getting tube)
3 pounds boneless beef chuck, ground coarse
1 (28-ounce) can whole tomatoes, including liquid
1 to 1 1/2 cups beef broth
4 tablespoons cider vinegar
1-ounce unsweetened chocolate, chopped
1 (19-ounce) can kidney beans, rinsed and drained
Rice, as an accompaniment
Toppings: Tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc.


In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.


*I omit the chocolate completely and double up on the spices (chili powder, oregano, cumin).
As for the beans, I added chilli beans. I've used pinto beans before too.

Apple Pecan Muffins

Recipe by Ellie Krieger

Cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.
In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Devilish Eggs

I just bought this book by Ellie Krieger
and tried 2 of her recipes.
I LOVE it.

One of her recipes include this
Devilish Eggs...
It's only 64 calories
(who's counting?)
for 2 half eggs!!!
It's simply delicious!



1 dozen eggs
2/3 cup silken tofu, drained
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot sauce, plus more to taste
2 teaspoons prepared horseradish
2 tablespoons chopped chives
Salt and freshly ground black pepper
1/4 teaspoon paprika

Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.
Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.

Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.

Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.

Honey Nut Chicken Tenders

My girls and my favorite chicken sticks.
It beats all chicken nuggets any day.
The honey nuts give this chicken tender a crunch
and sweeten it up a bit.

Recipe by Rachel Ray



Ingredients:
4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows

Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.

Beat eggs and half-and-half or milk with hot sauce in a shallow dish.

Pour flour out on a plastic board or plate.

Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.

Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes.