Homemade Black Pepper Cheez-Its Crunching on things helps me think. And I’ve been thinking a lot lately. My brain is full of life thoughts, to-do lists and stuff…all resulting in me being spacier than normal. My brain doesn’t have space to remember where I put my car keys. But seriously, WHERE ARE MY KEYS?! I have a million dollar idea for us. Here it goes: I want to invent noise stickers and attach it to everything important. This is genius, no?! I’m pretty sure we can make billions off of this. Since we’re technically inventors now, we’ll be thinking a lot, hence our need for stuff to crunch on. Homemade crackers are about the easiest thing ever to make. The tricky part comes with the rolling out the dough. I wanted the cheez-its to be uniform so I broke out my measuring tape. I rolled it out and then cut it a 12 x 6 rectangle. Next, I used the blunt end of a skewer to make a hole in the center of each cracker. Homemade Black Pepper Cheez-Its Recipe adapted from The Lee Bros. 3/4 cup flour, plus more for dusting
Make-Ahead Muffin Melts This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. Finally, two or three good dashes of Worcestershire sauce. Again, don’t skip. You can make this the night before. *Burp*
Thai Cooking School: Phanaeng Curry Fried Rice The second dish we learned to make in our Thai cooking class was Phanaeng Curry Fried Rice with chicken. Our instructor was eager to share this recipe with us because she had grown up eating it in Thailand and said that it's uncommon to find a curry fried rice like this in American Thai restaurants. I'm not the kind of girl to pick favorites (I like it all!), but if I had to pick one from our class, this dish would certainly be in the running. Phanaeng Curry Fried RiceAdapted from NiddyPrintable Recipe 4 1/2 cups steamed rice, cooked and cooled to room temperature1 cup boneless, skinless chicken breast, sliced into bite-sized pieces1 tablespoon shredded kaffir lime leaves1 cup Thai sweet basil leaves2 tablespoons phanaeng curry paste1 cup creamy coconut milk (the thick stuff at the top of the can)2 tablespoons cashew nuts (optional)1 cucumber, peeled and sliced (optional)1 1/2 tablespoons sugar2 1/2 tablespoons fish sauce4 tablespoons vegetable oil 1. 2. 3. 4.
Easy Chinese Chicken Dumpling Recipe - Chinese Food Recipes|Chinese Food Cooking|Chinese Food Cuisine 1. Add 11-18oz.(300-500g) flour in a big basin, drizzle 1/2 cup of water in occasionally, use both of your hands to make dough, knead it for 5-10 minutes until smooth (P1). Cover with a wet cloth and let stand to rise for30-60 minutes. P87. BEEF IN PHANAENG CURRY Thai name: Phanaeng neua. Slices of red chili and kaffir lime leaves for garnish Method Cut the beef into pieces set aside. Heat about 3tbsp of coconut milk over middle heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef cook for a further 5 minutes or until done. Add the remaining coconut milk. Season the taste with sugar add ground roasted peanuts, stir well to combine. Turn to low heat and boiling about 25 minutes. Springer kaffir lime leaves and slices of red chili on top. Transfer to a serving dish, serve hot. About kaffir lime leaves: Thai name: Ma-krut A dark green herb that is valued its zest and the unbeatable aroma of its leaf. The leaves are torn or sliced and added immediately to the dish to keep the strong aroma.
Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
CHILLI GARLIC PORK My Mom-in-law and I have no verbal language in common. However, our common love for food and cooking helps us communicate perfectly well with each other. We have taught each other recipes that we keep and use constantly. We watch each other cook, and with gestures get our message across. There are a few words we say to each other. Funny enough, it is from a language that neither of us speak. This recipe is my version of my mother-in-law's dish of pork glazed with a sweet garlic sauce. Ingredients: 500 gms of pork meat ( shoulder, butt or loin), sliced thinly2 tbsps. light soy sauce1/2 tsp. salt 1 tsp. sesame oil1 medium eggcorn flourcooking oil for fryingFor the sauce :1tsp. fish sauce2 tsps. light soy sauce2 cloves of garlic, chopped1/2 finger red chilli, chopped2 tsps. lemon juice2 tbsps. honey Method: Season the sliced pork with the soy sauce, salt and sesame oil. You might also like
elephantine: the baked mac and cheese My favorite thing to eat, hands down, is noodles. Italian, Chinese, Japanese, Thai... whatever way you make it, I like it. But mac and cheese is high up there on the list, especially baked mac and cheese. First things first: cook the pasta. Next up: the béchamel sauce. ...and milk. So, back to the butter. Whisk. Gradually pour in the milk and continue to whisk. Reduce the heat, add the cheese, and keep mixing that melty-yummy-goodness. Did someone say garlic? Your macaroni is probably growing impatient. I've been playing this trick on myself recently: substitute a portion of the pasta with veggies. I like using individual ramekins instead of one larger casserole dish, because it allows you to add in whatever veggies and spices you like without offending anyone else. The last (and most important) step: breadcrumbs. Pop the ramekins in the oven. The first bite. (Nothing more to say. Baked Mac and Cheese (serves 2)adapted from Fannie Farmer's Classic Baked Macaroni and Cheese 1.
She Simmers - Thai Home Cooking Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce: Can you EVEN believe I almost forgot to share with you this delicious baked pasta recipe? It was back in November when I made this pasta… and I remember the day perfectly… It was real sunny. My hair in a scrunchy, the stretchy grey comfy-pants are on, I was totally rocking the whole I-don’t-give-a-care-what-I-look-like-it’s-my-day-off look like nobody’s business. I’d once again put laundry on the back burner that afternoon {who has time for THAT?} POW {that’s the sound it makes in my brain when a recipe happens}! Please don’t think I ran out and bought champagne. Butter a baking dish and set aside. On the large holes of your box grater; shred a cup of Pecorino Romano or Parmesan cheese. Season the ricotta with a little extra salt and pepper if you haven’t already. Combine half of the pecorino with the ricotta and set aside. Measure out 3/4 cup of champagne. Cook the pasta just short of al dente in salted water. Drain and spread them out onto a rimmed sheet pan or some parchment paper.