Kroket

Jun 23, 2013 by

 

The kroket or bitterbal is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball.Each year 300 million croquettes are sold in the Netherlands (which works out to about 18 per person annualy), making it the second most-popular snack in the country. This number does not include croquettes made and consumed domestically, likely to number in the millions as well. Its popularity is only surpassed by the frikadel, a minced-meat hot dog, of which about 580 million are sold each year.Vendors have often tried to market and sell it in other countries, but have failed, even in neighbouring countries like Belgium and Germany. Potato croquettes, however, are quite popular in some parts of Germany and in Belgium. In Japanese cuisine, a relative of the croquette, known as korokke is a popular fried-food item, but is generally patty-shaped, and served with a brown sauce.HistoryThe croquette was actually a French invention, and was introduced in the Netherlands at the start of the 20th century. In 1909, the Dutch patissier Kwekkeboom came across a fried, ragout filled croquette in France. The French used all sorts of fillings to make their croquettes: various kinds of meat, fish, vegetables, and potatoes. Kwekkeboom introduced the croquette to the Netherlands and started producing croquettes filled with good-quality beef. The croquette became hugely popular, and nowadays there are numerous suppliers, though quality and price can differ greatly. Suppliers have experimented with all sorts of croquette fillings, including salmon, asparagus, sate, shrimp, cheese, and goulash.

The ‘automatiek’ is a typical Dutch vending machine

Croquettes, and frikadels (and other hot snacks like hamburgers) are often sold in snack bars, in particular in automatieken (see also automat). They are often located at railway stations, or in busy shopping streets. One large chain of these automatieks is FEBO.

Croquettes are often eaten in a bread bun, with mustard.

Croquettes are so popular in the Netherlands that even McDonalds sells something like it, though with a hamburger shape, in a bread bun: the McKroket.

Urban Myth: The ingredients of the cheaper croquettes are the subject of a recurring urban myth, according to which offal, pigs’ eyes, cows’ udders, chickens’ toes, and other animal parts are added to the croquets to provide bulk and flavour. All this is very unlikely since Dutch food law is very strict, and any supplier adding animal waste to food risks being banned from the industry altogether. Some have suggested the possibility of these rumours having been started by the top croquette brands in the Netherlands – Van Dobben and Kwekkeboom – to distinguish themselves from the lower quality, cheaper, brands. The source of this information is from wikipedia.com

Ingredients

1 stick margarine
1 cup of minced onion
1 cup of flour
4 cups of shredded beef
1 beef bouillon cube
3 cups of beef broth (where you cooked the beef in)
1 cup of chopped parsley
1 tsp pepper
1/2 tsp salt
1/2 tsp nutmeg
2eggs
bread crumbs
1 cup of flour (for rolling)
canola oil

Instructions

Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don’t have to use beef you can use pork or chicken, whichever you prefer.

It’s time to make the roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time.

Keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. When you take it out of the refrigerator it will be a bit more solid.

Wet your hand with the canola oil, and roll the kroketten.

When you are finished rolling the kroketten you roll them in the flour then the egg wash and the last one in the bread crumbs. I like to flash freeze mine but you don’t have to. While I clean up my kitchen I put them in the freezer to flash freeze.

When your kitchen is all cleaned up again you can go and deep fry these kroketten. Eat as an appetizer or eat them for lunch on a bun or a slice of bread. Did anyone notice that I started frying 3 kroketten and I end up with 2 😉

Kroket

Yields 12

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Ingredients

  • 1 stick margarine
  • 1 cup of minced onion
  • 1 cup of flour
  • 4 cups of shredded beef
  • 1 beef bouillon cube
  • 3 cups of beef broth (where you cooked the beef in)
  • 1 cup of chopped parsley
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2eggs
  • bread crumbs
  • 1 cup of flour (for rolling)
  • canola oil

Instructions

  1. Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don't have to use beef you can use pork or chicken, whichever you prefer.
  2. It's time to make the roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time.
  3. Keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. When you take it out of the refrigerator it will be a bit more solid.
  4. Wet your hand with the canola oil, and roll the kroketten.
  5. Ones you finish rolling the kroketten you roll them in the flour then the egg wash and the last one in the bread crumbs. I like to flash freeze mine but you don't have to. While I clean up my kitchen I put them in the freezer to flash freeze.
  6. When your kitchen is all cleaned up again you can go and deep fry these kroketten. Eat as an appetizer or eat them for lunch on a bun or a slice of bread.
Cuisine: Dutch | Recipe Type: Appetizer/Snack
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Stofoe Bontjie

Jun 23, 2013 by

 

Stofie Bontjie one of my favorite Suriname Recipes. Easy to make and so much more taste.

Ingredients

1½ lb green beans
2 tbsp butter of olive oil
1 onion
1 large tomato
1 bouillon cube
optional black pepper or 1tsp sambal

 

Instructions

1.  Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.

2. Add the green beans, and the optional black pepper or sambal. Add 1 cup of water, put the lid on the pot and cook on medium high for 20 min.


Stofoe bontjie

One of my favorite Suriname Recipes. Easy to make and so much more taste.

5 minPrep Time

25 minCook Time

30 minTotal Time

Yields 4

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Ingredients

  • 11/2 lb green beans
  • 2 tbsp butter of olive oil
  • 1 onion
  • 1 large tomato
  • 1 bouillon cube
  • optional black pepper or 1tsp sambal

Instructions

  1. Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.
  2. Addd the green beans, and the optional black pepper or sambal. Put the lid on the pot and cook on medium high for 20 min.
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Babi Ketjap

Jun 16, 2013 by

This is another Chinese-Indonesian dish of pork loin in ketjap sauce. Fast and easy.

Ingredients

1 lb pork loin
salt
black pepper
2 minced onions
1 clove of minced garlic
2 tbsp olive oil
1 tsp ginger (djahe)
1/2 tbsp sambal oelek (chili paste)
1/2 cup of sweet soya sauce
1 cup of water

Instructions

1.   Cut the means in small strips. Season with salt and pepper. Mince the onion and garlic. Heat the oil in the pan and add the pork, brown on all sides. Add the onion. When the onions turn translucent add the garlic. Add the ginger, sambal oelek, sweet soya sauce and 1 cup of water. Simmer for 20-25 minutes. Eat with white cooked rice and your vegetables of choice. If you want to thicken the sauce you can do that with adding 2 tbsp water to 1 tbsp cornstarch and add to the Babi Ketjap.

 

Babi Ketjap

This is a Chinese-Indonesian dish of pork loin in ketjap sauce.

10 minPrep Time

25 minCook Time

35 minTotal Time

Yields 4

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Ingredients

  • 1 lb pork loin
  • salt
  • black pepper
  • 2 minced onions
  • 1 clove of minced garlic
  • 2 tbsp olive oil
  • 1 tsp ginger (djahe)
  • 1/2 tbsp sambal oelek (chili paste)
  • 1/2 cup of sweet soya sauce
  • 1 cup of water

Instructions

  1. Cut the means in small strips. Season with salt and pepper. Mince the onion and garlic. Heat the oil in the pan and add the pork, brown on all sides. Add the onion. When the onions turn translucent add the garlic. Add the ginger, sambal oelek, sweet soya sauce and 1 cup of water. Simmer for 20-25 minutes. Eat with white cooked rice and your vegetables of choice. If you want to thicken the sauce you can do that with adding 2 tbsp water to 1 tbsp cornstarch and add to the Babi Ketjap.
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Naked Hot Wings

Apr 24, 2013 by

In the Southern United States, wings are often called hot wings, and have local variations in how they are cooked.Buffalo wings or Hot Wings were first prepared at the Anchor Bar on Main Street, near the corner of North Street, Buffalo, on October 3, 1964. Teressa Bellissimo, co-owner of the Anchor Bar with her husband Frank, had the idea of deep frying chicken wings and tossing them in Frank’s RedHot sauce for her son Dominic and his friends. One evening, on a spur of the moment, Teressa presented her son with a deep-fried and sauced creation, and they were an instant hit. At the time the recipe was created, chicken wings were typically thrown away or reserved for making stock. And now the wings are one of the most requested snack.

Ingredients

1 bag of wings
1 cups of hot sauce
1 cup of honey
1/2 stick of butter
1 tbsp vinegar
Season all Salt to your liking
Peanut Oil

Instructions

1.  Wash, dry and season your wings and deep fry them (400F) 10 to 15 minutes or until golden and crisp. They should be ready when they float. Drain on paper towels or in a strainer. While the wings are getting fried, you make the hot wing sauce.

2.  Add the hot sauce, honey, butter and vinegar to the pot and warm till butter is melted. Pour over the fried wings. You can eat them with some carrots, celery sticks and some Ranch dressing, or Blue Cheese dressing.

*My Recipe Card. Click on the pic and save to your hard drive, print as a 4×6 pic*

Recipe Card Hot wings


Naked Hot Wings

In the Southern United States, wings are often called hot wings, and have local variations in how they are cooked.Buffalo wings or Hot Wings were first prepared at the Anchor Bar on Main Street, near the corner of North Street, Buffalo, on October 3, 1964. Teressa Bellissimo, co-owner of the Anchor Bar with her husband Frank, had the idea of deep frying chicken wings and tossing them in Frank's RedHot sauce for her son Dominic and his friends. One evening, on a spur of the moment, Teressa presented her son with a deep-fried and sauced creation, and they were an instant hit. At the time the recipe was created, chicken wings were typically thrown away or reserved for making stock. And now the wings are one of the most requested snack.

15 minPrep Time

15 minCook Time

30 minTotal Time

Yields 6

Author:

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Ingredients

  • 1 bag of wings
  • 1 cups of hot sauce
  • 1 cup of honey
  • 1/2 stick of butter
  • 1 tbsp vinegar
  • Season all Salt to your liking
  • Peanut Oil

Instructions

  1. Wash, dry and season your wings and deep fry them (400F) 10 to 15 minutes or until golden and crisp. They should be ready when they float. Drain on paper towels or in a strainer. While the wings are getting fried, you make the hot wing sauce.
  2. Add the hot sauce, honey, butter and vinegar to the pot and warm till butter is melted. Pour over the fried wings. You can eat them with some carrots, celery sticks and some Ranch dressing, or Blue Cheese dressing.
Cuisine: American | Recipe Type: Appetizer
7.6.4
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Sweet Potato Pie

Apr 21, 2013 by

During the sixteenth century, Brits from Europe brought the tradition of making pumpkin pies for dessert to West Africa. The tradition was soon brought to America during slavery, where the African slaves transformed the dessert into something sweeter using yams, then sweet potatoes. Coincidentally, yams and black-eyed peas was a common food slaves were fed during the Middle Passage.

The name of the food was inconsistent at first, because the yam and sweet potato come from two different types of plants. The word yam in African dialects was either “Oyame or Yam Yam” or a few other terms with a few other meanings. Yams are monocots from the Dioscorea family. Sweet potatoes are from the Morning Glory plant family.

Sweet potato pie recipes made a cookbook debut in the 18th century. In the late part of the 19th century, Fannie Famer featured a recipe for glazed sweet potatoes in the Boston Cooking School Cookbook. Soon after, inventor George Washington Carver began to find various uses for the sweet potato, including in a candied version. He released over 100 uses for the vegetable.

As the slaves made the pie for large gatherings in celebration and as a part of family meals, the tradition has continued for family gatherings and black family reunions today.

Ingredients

  • 1 unbaked deep dish pastry shell
  • 4 medium sweet potatoes sliced, diced, cooked and peeled
  • 1/4 cup butter
  • 1 (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs.

Instructions

  1. Peel and cook the sweet potatoes for 20 min. Preheat the oven 350F. In a large mixing bowl, beat the sweet potatoes with butter until smooth. Add remaining ingredients except pastry shell, mix well. Pour into pastry shell. Bake 30 minutes or till done, you can test that with a toothpick, if it comes out clean it is done.

Sweet Potato Pie

10 minPrep Time

50 minCook Time

1 hrTotal Time

Yields 8

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Ingredients

  • 1 unbaked deep dish pastry shell
  • 4 medium sweet potatoes sliced, diced, cooked and peeled
  • 1/4 cup butter
  • 1 (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs.

Instructions

  1. Peel and cook the sweet potatoes for 20 min. Preheat the oven 350F. In a large mixing bowl, beat the sweet potatoes with butter until smooth. Add remaining ingredients except pastry shell, mix well. Pour into pastry shell. Bake 30 minutes or till done, you can test that with a toothpick, if it comes out clean it is done.
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Chimichanga’s

Apr 20, 2013 by

 

I was watching Food Channel Network and saw this recipe of Guy Fiery, and thought to myself I got to make this. It’s actually better then I thought.

Chimichanga is a meat-filled deep-fried burrito, that originated in Tucson, Arizona. According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say “Chimichanga” the Spanish equivalent of “thingamajig.”

The origin of the chimichanga is subject to some debate. In addition, Macayo’s restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.

Ingredients

1 tbsp chili powder
1 tsp cayenne pepper
1 tbsp garlic
1 tbsp sugar
1 tbsp cummin
1 tbsp flour
2 tbsp olive oil
3 lbs beef
1 large onion chopped
2 jalapenos minced and seeds taken out
2 tbsp chopped garlic
chicken stock (enough to cover the meat)
2 tbsp beef base
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans drained and rinsed
1 (15-ounce) can black beans drained and rinsed
1/4 cup lime juice
canola oil or peanut oil for the deep fryer
10 (11-inch) flour tortillas steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream

Instructions

1. In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.

2. When the meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.

3. Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga’s. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga’s into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.

 

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Recipe Card Chimichanga

 

Chimichanga

I was watching Food Channel Network and saw this recipe of Guy Fiery, and thought to myself I got to make this. It's actually better then I thought. Chimichanga is a meat-filled deep-fried burrito, that originated in Tucson, Arizona. According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say "Chimichanga" the Spanish equivalent of "thingamajig." The origin of the chimichanga is subject to some debate. In addition, Macayo's restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.

10 minPrep Time

2 hrCook Time

2 hr, 10 Total Time

Yields 6

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Ingredients

  • 1 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 tbsp garlic
  • 1 tbsp sugar
  • 1 tbsp cummin
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 3 lbs beef
  • 1 large onion chopped
  • 2 jalapenos minced and seeds taken out
  • 2 tbsp chopped garlic
  • chicken stock (enough to cover the meat)
  • 2 tbsp beef base
  • 1/4 cup red wine vinegar
  • 1 (15-ounce) can pinto beans drained and rinsed
  • 1 (15-ounce) can black beans drained and rinsed
  • 1/4 cup lime juice
  • canola oil or peanut oil for the deep fryer
  • 10 (11-inch) flour tortillas steamed
  • 2 1/2 cups shredded pepper jack cheese
  • 2 cups shredded iceberg lettuce
  • 3/4 cup salsa
  • 1 cup sour cream

Instructions

  1. In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.
  2. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.
  3. Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga's. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga's into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
  4. Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in damp paper towels, then fully cover with foil. Place in 250 F oven to warm them up.
Cuisine: Mexican | Recipe Type: Dinner, Appetizer
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Pan Fried Pork Chops

Apr 18, 2013 by

 

The old fashioned way pan fried pork chops. This won’t take you but a few minutes to fry these chops in the skillet.

Ingredients

4 Pork chops (I prefer center cut)
salt and pepper
1 stick of margarine
1 cup of breadcrumbs
1 tbsp olive oil
diluted cornstarch
optional 1 tsp of nutmeg

Instructions

1.  Rinse and dry the pork chops. Season the pork chops on both sides with salt pepper and (optional)nutmeg. Rub them in with some olive oil. Then rub them in with bread crumbs.

2. Put the skillet on high, feel if the skillet is hot. Put your hand over (not on) the skillet, if it feels hot add the margarine and a little bit of olive oil in the skillet. Never cook something in a cold skillet. Because it will make it stick to the skillet. Wait till the margarine gets slightly brown.

3. Add the pork chops. Fry them on medium high, not longer then 2 1/2 -3 min on each side, depending on the thickness of the pork chop. Turn over when brown. Check if the pork chops are done by cutting in the middle of the chop. Then you will see if it is done or not. Make the gravy with the left over drippings by adding 1/2 cup of water and the diluted cornstarch.

 

Pan Fried Pork Chops

The old fashioned way pan fried pork chops. This won't take you but a few minutes to fry these chops in the skillet.

8 minPrep Time

12 minCook Time

20 minTotal Time

Yields 4

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Ingredients

  • 4 Pork chops (I prefer center cut)
  • salt and pepper
  • 1 stick of margarine
  • 1 cup of breadcrumbs
  • 1 tbsp olive oil
  • diluted cornstarch
  • optional 1 tsp of nutmeg

Instructions

  1. Rinse and dry the pork chops. Season the pork chops on both sides with salt pepper and (optional)nutmeg. Rub them in with some olive oil. Then rub them in with bread crumbs.
  2. Put the skillet on high, feel if the skillet is hot. Put your hand over (not on) the skillet, if it feels hot add the margarine and a little bit of olive oil in the skillet. Never cook something in a cold skillet. Because it will make it stick to the skillet. Wait till the margarine gets slightly brown.
  3. Add the pork chops. Fry them on medium high, not longer then 2 1/2 -3 min on each side, depending on the thickness of the pork chop. Turn over when brown. Check if the pork chops are done by cutting in the middle of the chop. Then you will see if it is done or not. Make the gravy with the left over drippings by adding 1/2 cup of water and the diluted cornstarch.
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Fajitas

Apr 13, 2013 by

Ingredients

  • 3 Chicken Breast
  • 2 tbsp olive oil
  • 1 large onion
  • 1 Bell Pepper
  • Greek yoghurt or sour cream
  • Mexican shredded cheese
  • salsa
  • 2 tbsp Fajita Seasonings
  • 1/4 cup of water
  • Tortillas
For the Fajita seasonings: fajita seasoning
  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Cut the chicken breast or steak whatever you prefer in strips. Use two skillets, one for the meat and one for the vegetables. Heat the skillets and add the olive oil. Add to one of the skillets the chicken strips and brown on both sides. Add the vegetables to the other skillet. That shouldn’t take longer then 5 min. Add 2 tbsp fajita seasonings to the skillet with the meat and 1/4 cup of water. Take the vegetables out of the skillet and put on a plate. Clean the skillet with paper towel and add 1 tbsp olive oil. Put one tortilla in the skillet and brown. Flip the tortilla over and add to one side of the tortilla the chicken, the veggies and cheese. Fold the other half over the chicken and veggies. Add the Greek yoghurt or sour cream and salsa to the fajita.

 

Fajitas

10 minPrep Time

20 minCook Time

30 minTotal Time

Yields 4

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Ingredients

  • 3 Chicken Breast
  • 2 tbsp olive oil
  • 1 large onion
  • 1 Bell Pepper
  • Greek yoghurt or sour cream
  • Mexican shredded cheese
  • salsa
  • 2 tbsp Fajita Seasonings
  • 1/4 cup of water
  • Tortillas
  • For the Fajita seasonings: fajita seasoning
  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Cut the chicken breast or steak whatever you prefer in strips. Use two skillets, one for the meat and one for the vegetables. Heat the skillets and add the olive oil. Add to one of the skillets the chicken strips and brown on both sides. Add the vegetables to the other skillet. That shouldn't take longer then 5 min. Add 2 tbsp fajita seasonings to the skillet with the meat and 1/4 cup of water. Take the vegetables out of the skillet and put on a plate. Clean the skillet with paper towel and add 1 tbsp olive oil. Put one tortilla in the skillet and brown. Flip the tortilla over and add to one side of the tortilla the chicken, the veggies and cheese. Fold the other half over the chicken and veggies. Add the Greek yoghurt or sour cream and salsa to the fajita.
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Starbucks Gingerbread Loaf

Apr 7, 2013 by

I have never bought a slice of gingerbread loaf from Starbucks, but heard good reviews about it. To me they are way too expensive. So I went on the internet and found a few recipes. Mixed and matched, and here is the result. I have been told it taste pretty darn close to the real thing.

Ingredients

For the Gingerbread Loaf
1 1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ginger
1 tsp salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 tsp baking soda
1 egg
1/2 cup sour cream
For the Frosting:
1 (8-ounce) package cream cheese, softened
1 tsp vanilla
3 cups icing sugar
Candied ginger, chopped in small squares

Instructions

1. Preheat oven to 350F degrees. In a medium bowl whisk together the dry ingredients. (First 5 ingredients)

2. Cream butter and sugars together. Add egg, sour cream, apple sauce and baking soda. Add the flour mixture slowly, mix well. Pour batter into prepared pans and bake for 30 min. or until a cake tester comes out clean. Cool for 5 minutes and then remove from pan, cool completely on racks.

3. For the frosting, beat the cream cheese with a hand mixer until soft and light. Add the vanilla and slowly add 1/2 cup of icing sugar at a time and blend in. Spread the icing on top of the cakes and decorate with the candied ginger.

Starbucks Gingerbread Loaf

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

    For the Gingerbread Loaf
  • 1 1/2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ginger
  • 1 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon orange extract, optional
  • 1 cup applesauce
  • 1 tsp baking soda
  • 1 egg
  • 1/2 cup sour cream
  • For the Frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1 tsp vanilla
  • 3 cups icing sugar
  • Candied ginger, chopped in small squares

Instructions

  1. Preheat oven to 350F degrees. In a medium bowl whisk together the dry ingredients. (First 5 ingredients)
  2. Cream butter and sugars together. Add egg, sour cream, apple sauce and baking soda. Add the flour mixture slowly, mix well. Pour batter into prepared pans and bake for 30 min. or until a cake tester comes out clean. Cool for 5 minutes and then remove from pan, cool completely on racks.
  3. For the frosting, beat the cream cheese with a hand mixer until soft and light. Add the vanilla and slowly add 1/2 cup of icing sugar at a time and blend in. Spread the icing on top of the cakes and decorate with the candied ginger.
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Baked Ham

Mar 31, 2013 by

This is one of those recipes you make every time with Thanksgiving, Christmas, and Easter. At least it is at my house.

Ingredients

  • 1 ham preferably with bone
  • 1 cup Orange marmalade
  • 1 1/2 cup brown sugar
  • 3/4 cup Dijon mustard

Instructions

  1. Cut the fat of the ham and make cross cuts on the ham.
  2. Put oven on 300F and cook the ham for 1 hour. Combine the marmalade, sugar and mustard in a bowl. Baste the ham with the sauce, baste about every 20 minutes. Cook the ham another 1 hour.

Baked Ham

This is one of those recipes you make every time with Thanksgiving, Christmas, and Easter. At least it is at my house.

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

Author:

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Ingredients

  • 1 ham preferably with bone
  • 1 cup Orange marmalade
  • 1 1/2 cup brown sugar
  • 3/4 cup Dijon mustard

Instructions

  1. Cut the fat of the ham and make cross cuts on the ham. Put oven on 300F and cook the ham for 1 hour. Combine the marmalade, sugar and mustard in a bowl. Baste the ham with the sauce, baste about every 20 minutes.
  2. Cook the ham another 1 hour.
Cuisine: American | Recipe Type: Dinner
7.6.4
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Spicy Cajun Pasta

Mar 24, 2013 by

I found this recipe as a copy of T.G.I Friday Spicy Cajun Pasta. I made a few changes to it. Instead of adding garlic I added pesto and couldn’t resist to add some Alfredo Sauce. If you want to lower the calories use whole wheat fettuccine noodles and leave the Alfredo Sauce out.

Ingredients

  • 2 tbsp (1/4 stick) butter
  • 1/2 green bell pepper, chopped (1 cup)
  • 1/2 red bell pepper, chopped (1 cup)
  • 1/2 white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1 1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup four cheese Alfredo sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • 1/2 box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley

Instructions

  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add 1/2 cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.
  6. You can make this dish lower calories by using: chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.

Spicy Cajun Chicken Pasta

15 minPrep Time

30 minCook Time

45 minTotal Time

Yields 4

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Ingredients

  • 2 tbsp (1/4 stick) butter
  • 1/2 green bell pepper, chopped (1 cup)
  • 1/2 red bell pepper, chopped (1 cup)
  • 1/2 white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1 1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup four cheese Alfredo sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • 1/2 box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley

Instructions

  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add 1/2 cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.

Notes

You can make this dish lower calories by using:
chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.

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Pumpkin Bars

Feb 3, 2013 by

 

Ingredients

    For the Bars:
1 cup each granulated sugar
1 cup light brown sugar
1 cup canola oil
1 can pumpkin purée (15 oz.)
4 eggs, room temperature
1 Tbsp. vanilla extract
2 cups all purpose flour
2 tsp each baking powder and ground cinnamon
1 tsp each table salt and baking soda
1?2 tsp ground ginger
1/2 tsp cloves
1/2 tsp and nutmeg
    For the white chocolate frosting:
4 oz. white bar chocolate, chopped
1 pkg cream cheese, softened
1 stick unsalted butter
1-1/2 cups sifted powdered sugar

Instructions

1.  Preheat oven to 350°. Coat an 11 1/2×16 1/2-inch baking sheet with nonstick spray.
For the bars, whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla in a large bowl.

2.Sift flour, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined. Spread batter onto prepared baking sheet. Bake until toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting.

3. For the frosting, melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth.

4. Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth. Spread frosting over cooled bars, top with garnish, see left, and cut into bars.

Pumpkin Bars

45 minCook Time

45 minTotal Time

Yields 24

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Ingredients

    For the Bars:
  • 1 cup each granulated sugar
  • 1 cup light brown sugar
  • 1 cup canola oil
  • 1 can pumpkin purée (15 oz.)
  • 4 eggs, room temperature
  • 1 Tbsp. vanilla extract
  • 2 cups all purpose flour
  • 2 tsp each baking powder and ground cinnamon
  • 1 tsp each table salt and baking soda
  • 1?2 tsp ground ginger
  • 1/2 tsp cloves
  • 1/2 tsp and nutmeg
  • For the white chocolate frosting:
  • 4 oz. white bar chocolate, chopped
  • 1 pkg cream cheese, softened
  • 1 stick unsalted butter
  • 1-1/2 cups sifted powdered sugar

Instructions

  1. Preheat oven to 350°. Coat an 11 1/2�16 1/2-inch baking sheet with nonstick spray.
  2. For the bars, whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla in a large bowl.
  3. Sift flour, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined. Spread batter onto prepared baking sheet. Bake until toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting.
  4. For the frosting, melt white chocolate in a microwave on high, 1â??2 minutes; stir until smooth.
  5. Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth. Spread frosting over cooled bars, top with garnish, see left, and cut into bars.
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