Jun 11, 2019 | Desserts, Recipes
Juicy, tart mangoes are surprisingly excellent at cutting through the richness of the avocado in this open-faced sandwich. Unfortunately, it can be hard to predict just how sweet they’ll be. If you’re working with an especially ripe or fruity mango, make sure to compensate with additional lemon juice to keep the sweetness in check. A sprinkle of chili powder adds contrasting heat that more firmly anchors this toast in savory territory. Chopped mint delivers an aromatic, herbal touch, but basil would do nicely here as well.
Click Avocado Toast With Mango, Chili Powder, and Mint Recipe.
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Ingredients
1 slice country or sandwich bread, approximately 1/2 inch thick
Extra-virgin olive oil
1/2 medium pitted and peeled Hass avocado
6 (1/4-inch-thick) slices mango from 1 small peeled and pitted mango, or enough to cover surface of bread
Freshly squeezed lemon juice to taste, from 1/2 lemon
Ancho chili powder
Freshly chopped mint leaves, for garnish
Flaky sea salt
Directions
1.Lightly brush bread with olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Add single layer of mango, sprinkle with a squeeze of lemon juice, and dust with a dash of chili powder. Garnish with mint and salt. Serve.
Avocado Toast With Mango, Chili Powder, and Mint Recipe
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Avocado Toast With Mango, Chili Powder, and Mint Recipe
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Feb 5, 2019 | Desserts, Recipes, Snacks
Ah, childhood. once selections were simple (Nickelodeon or Cartoon Network?) and one’s biggest issues were within the vein of running home quick enough from the grammar school to catch the frozen dessert truck and also the 3:30 PM escapades of Arthur the placental mammal on PBS. Once your oldsters gave the impression to recognize everything there was to understand regarding everything, and you saw the complete world from a foot or 2 lower to the bottom. Ingestion Chinese BBQ Pork Buns or baked Cha Siu Bao was conjointly a part of that childhood!
My particular version of childhood concerned loads of sinking large reenactments in my friend Reema’s higher than ground pool (we were terribly melodramatic children), reading at recess, robust lobbying for a family puppy acquisition, the collected medium works of John Hughes, my vaporous purple Game boy Color, and a gradual experience with something having to try and do with horses. It conjointly concerned loads of Sabbatum morning automobile rides into Queens and Chinatown, once we would visit my grandparents or cousins, grab cuisine, and inevitably stop by a Chinese. There were perpetually the same old suspects…the pillow soft butter buns, the sweet, breakable pineapple buns, the vastly-appealing-to-Chinese-American-kids “hot dog” buns (my enchantment with this explicit pastry has…ebbed over the years. [Update] That, till I created THEM MYSELF! Here’s the Chinese hot dog breadstuff direction.), and after all, the “cha siu baos,” or baked BBQ pork buns, that area unit stuffed with a savory, slightly sweet filling of Cantonese dialect joint. Chinese BBQ Pork buns, cuisine and Chinese shop favorite’s area unit after all, the topic of today’s post.
These take your time, however area unit pretty simple to place along, particularly if you’ll be able to get the joint prepared made of your native Chinese grocery store’s hot bar. If not, you’ll be able to conjointly simply create your own joint, with this Chinese BBQ Pork Buns (cha siu) direction we tend to announce some days gone. In any case, the dough is fairly simple in addition. It involves one crucial, dead straightforward step at the start that involves creating a fast five-minute roux/paste with flour, water, and milk. The paste, known as a “tangzhong,” is then mixed with the rest of the dough ingredients, and you need the heck out of it until it’s smooth. Easy.
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Click here Chinese bbq pork buns for more recipe!
5 cups bread flour or all purpose flour, plus 1/3 cup
2/3 cup water
1 1/3 cup milk, divided
1/3 cup sugar
1 teaspoon salt
4 teaspoons instant yeast
2 eggs
4 tablespoons melted butter
eggwash (1 egg, beaten with a tablespoon of milk)
1 tablespoon sesame seeds (optional)
For the filling:
2 tablespoons oil
1/2 cup finely chopped shallots or red onion
2 tablespoons sugar
1 ½ tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons dark soy sauce
¾ cup chicken stock
3 tablespoons flour
2 cups diced Chinese roast pork (cha siu)
CHINESE BBQ PORK BUNS (BAKED CHA SIU BAO RECIPE)
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CHINESE BBQ PORK BUNS (BAKED CHA SIU BAO RECIPE)
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Dec 25, 2018 | Christmas, Desserts, Recipes
Christmas is getting closer and closer, I love it! Dana and I are here to help you with new recipe ideas for the holiday season. Now on Christmas Day we have the usual turkey, ham and all the trimmings but for Christmas Eve we decided to change it up a bit and have lasagna. It feeds a lot of people and really who doesn’t love lasagna? So it is a real crowd pleaser. Since you can assemble it even the night before it makes the hectic Christmas Eve go a lot more smoothly.
This is my go to lasagna recipe, very simple, very classic, we jazz it up a little bit by adding in some Italian sausage. To make it more festive I put a Christmas Tree pattern on it made from bell peppers. I made the tree limbs out of green bell pepper slices, and decorated with chopped red and yellow pepper, the tree trunk is bit of red pepper and a (poorly shaped lol) star out of the yellow bell pepper.
I use no boil noodles and get this put together in no time. I pop it in the fridge and it is ready to go the next day for Christmas Eve dinner. A basket of garlic bread and a huge salad and Christmas Eve dinner is done!
So take it straightforward this holiday and create this amazing Christmas Lasagna! Don’t forget to go away some for Santa!! 😉
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Try this Christmas Lasagna recipe.
Ingredients
1 pound sausage
1 pound hamburger
2 jars spaghetti sauce
4-5 cups mozzarella cheese
2 eggs
32 oz ricottanoodles
1 package no boil noodles
Instructions
1. Brown and drain the sausage and hamburger together.
2. Add sausage and hamburger to large bowl and pour in the two jars of sauce.
3. In separate bowl mix the ricotta, 2 eggs and 1 cup of cheese.
4. Spread a thin layer of sauce in the bottom of a 9×13 dish.
5. Place noodles on top of sauce.
6. Spread 1/3 of the cheese mixture on the noodles.
7. Sprinkle with a little more shredded mozzarella.
8. Top with more sauce.
9. Do another layer of noodles.
10.Cheese mixture
11. Shredded cheese
12 Sauce.
13. Noodles.
14. Cheese mixture.
15. Sauce.
16. Shredded Cheese.
17. Arrange peppers into Christmas Tree shape.
18.Cover with foil and bake 30-40 minutes at 350 till bubbly
Nov 27, 2018 | Cookies, Cakes & Pies, Desserts, Recipes
Meet my new favorite pancakes, buckwheat pancakes. I’ll admit they aren’t the sexiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own.Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge.
The pancakes pair well with roasted strawberries, as shown here, or with a healthy swipe of peanut butter or almond butter.This recipe was adapted from a fun new cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.
Adrianna’s new (and first!) cookbook is bursting with 72 brilliant pancake recipes, half sweet (honey and oat, ginger pear, cinnamon-sugar popovers) and half savory (jalapeño corn cakes, goat cheese quinoa cakes, sour cream and chive latkes). If sky-high, fluffy pancakes are your jam, she offers a ton of options based on her buttermilk pancakes recipe.
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Here’s a recipe from Buckwheat Pancakes I’m sure you’ll love. Click here for recipe.
INGREDIENTS
1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk, shaken*
1 large egg
½ teaspoon pure vanilla extract
Butter, for the skillet
Roasted Strawberries
1 pint strawberries, hulled and sliced into bite-sized quarters or halves
1 teaspoon sugar
1 tablespoon maple syrup or honey
INSTRUCTIONS
1. Roast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
2. Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
4. Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
5. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
