On the verge of wilting jalapenos…I’ll just roast them, and then figure out what to do with them later. I have some fat-free cream cheese and fat-free cheddar in the fridge. The combination of the three is never a bad idea :) So here’s the base mix. I haven’t figured out what to do with it quite yet though. Dip? Spread? Sauce?
Roasted Jalapeno Cheesiness
- 4 jalapenos, roasted & chopped with seeds and skin removed
- 8 oz. fat-free cream cheese
- 5 oz. fat-free cheddar cheese
- 1 scallion, minced
- black pepper
- Quesadilla – spread 2-3 T. onto half of a whole wheat tortilla, top with strips of grilled chicken, fold the tortilla over, and then press on a panini press until the cheese gets melty!
Spicy Peanut-Ginger Chicken
- 2 chicken breasts, split
- 1/4 c. boiling water
- 1/4 c. creamy peanut butter
- 1-2 T. chili sauce
- 1 1/2 T. soy sauce
- 1 T. extra virgin olive oil
- 1 T. white vinegar
- 1/2 T. grated ginger
- black pepper
- 1/2 c. chopped mango
- 1/2 c. chopped cucumber
- 1/2 t. granulated sugar
- 1/2 T. grapeseed oil
- 1/2 T. vinegar
- 1/2 T. lime juice
- 1/4 c. chopped cilantro
Because you love Durian
Because you love Tiramisu
Let’s hope it’s killer.
Durian Tiramisu (adapted via mmmm)
- 90 ml. water
100 ml. milk
90 ml. Bailey’s Irish Creme
1 t. vanilla bean paste
3 T. chocolate chips, melted
- 250 g. whipping cream
50 g. or less granulated sugar
450 g. mascarpone cheese
450 g. durian flesh
15 ml. Grand Marnier
- 2 pkgs. fresh lady fingers
– – –
Happy 18th Birthday CT !
Whaaaat you’re 18 already?!?
‘Twas like yesterday you were just a little baby
Oh my, I can’t believe it.
What’s on the menu for today…
Vietnamese-Sandwich Burgers (serves 30)
- 8 lbs. ground pork
- 1 1/2 – 2 c. julienned basil
- 36 garlic cloves, minced
- 24 scallions, thinly chopped
- 8 T. fish sauce
- 1 large jalapeno, seeded & minced
- 6 T. granulated sugar
- 6 T. potato starch
- 2 T. granulated chicken bouillon
- 8 t. ground black pepper
- 1 T. kosher salt
- 15 regular sized Vietnamese baguettes
- olive oil butter spread
Spicy Roasted Garlic Aioli
- 1 c. mayonnaise
- 1/2 a lime, juiced
- 1 t. sugar
- 1 heaping t. sriracha
- 6-8 cloves of garlic, roasted
- salt & pepper
Vietnamese Slaw (serves 30-40)
Ring out juices from the daikon & carrots. Pickle with vinegar, sugar, and salt over night in the refrigerator. Strain out liquids. Stir in mayo, scallions, and cilantro. Keep chilled.
- 15 c. coarsely grated carrots
- 18 c. coarsely grated daikon
- 2 c. rice vinegar
- 2 c. granulated sugar
- 8 t. kosher salt
- 5 1/3 c. mayonnaise
- 16 scallions, minced
- 2 c. cilantro, minced
Vietnamese Coffee Cupcakes (makes 30)
Cream butter & sugar. Beat in eggs one at a time. Alternately add flour (4x) and liquid (3x), combine well each time! Bake at 350F for 15 minutes. Cook condensed milk pudding until agar dissolves. Stir to cool over ice water, and then fill the cupcakes. Whip the frosting and top with a sprinkle of coffee grounds or powder.
- 1 c. unsalted butter, room temperature
- 1 1/2 c. granulated sugar
- 4 eggs, room temperature
- 1 1/2 t. baking powder
- 2 3/4 c. all purpose flour
- 4 pkgs of Nescafe instant black coffee to make 3/4 c. of coffee
- 1/4 c. milk
- 3/4 c. condensed milk + 2 t. agar powder + 1/4 c. water
- 1 c. heavy whipping cream + 2 T. granulated sugar
Happy 4th Birthday-Eve to Bbygrl!
Plus a weekend filled with m&m cupcakes
cake-batter popcorn & sweet little cake pops!
Cupcake Cake Batter Popcorn
- 1/2 c. popcorn kernels
- 1/2 t. canola oil
- 1 1/2 c. white chocolate chips
- scant 1/4 c. shortening
- 1 1/2 c. white cake mix
Chewy Puffed Millet Bars (makes 16 bars)
- 4 c. puffed millet
- 1/4 c. creamy peanut butter
- 1/2 c. creamy Biscoff
- 1/4 c. honey
- 2 T. light agave nectar
- 1/2 t. vanilla bean paste
- 1/8 t. salt
- 1 scoop Any Whey Protein Powder
- 1/2 c. semi-sweet chocolate chips
- 16 pretzels
Melt. Stir. Press in a wax paper lined 8×8. Melt. Spread. Arrange. Quick freeze. Cut. :)
I’ve noticed the use of starches over glutinous-flours in [all] gluten-free recipes. I’m glad I’m not gluten-intolerant because that would really suck. Starches generally have a high Glycemic Index because their molecules are more open, making them easier to digest. These molecules are called amylopectin. So to farther explain, the Glycemic Index measures the degree to which our body responds to the carbohydrates we intake; specifically, it is a ranking of how our blood’s glucose levels rise when we eat carb-containing foods. On the package of Bob’s Red Mill, the company claims that arrowroot starch is the easiest starch to digest. Gasps. Easy=Fast?! I really don’t want that because I’m all in to the whole, complex, and slow digesting carbohydrates. I’ve been on a search to compare the GI of cornstarch and arrowroot starch, but I came out with nothing. I’m going to assume for now that they are just both high in the GI. Comparing nutrition facts, however, arrowroot starch is a teense lower in calories and lower in simple carbohydrates thus higher in fiber. So maybe I can conclude that arrowroot starch is less bad then corn starch, but of course, I have no explain scientific evidence to back it up. Whichever the case, the other components of this recipe makes it all the better, so whatever, lol.
Junk Food Makeover: Chicken Nuggets via Bon Appetite
- 1 lb. ground chicken breast
- 1/4 c. quinoa flakes
- 1/3 c. golden flaxseed meal
- 1/3 c. rolled oats, processed to flour
- 1 T. Mrs. Dash’s Onion & Herb Seasoning
- kosher salt & black pepper
- 1/3 c. arrowroot flour
- 3 egg whites
- 1 T. grapeseed oil
- Preheat oven to 350F. Generously salt and pepper the ground chicken. Using a small scooper, make ~25 half-rounds of chicken onto parchment paper. Chill for 20 minutes.
- In a bowl mix quinoa flakes, flaxseed meal, oats, and seasonings. In a second bowl, measure out the arrowroot flour. In a third bowl, whisk egg whites until foamy. Also, begin heating a large skillet on medium heat. Set oil aside in a small bowl along with a brush.
- Remove chicken from the the fridge. Lightly coat hands with arrowroot. One-by-one or in small batches: pat down the ball of chicken, cover it with arrowroot starch (tap off excess), drench it in the egg whites, and thoroughly cover it with the oat mixture. Set on parchment paper.
- Brush the skillet with oil. In a few batches, lightly brown each side of the chicken for a minute or so. Remove and wipe away any crumbs. Brush the skillet with oil again, and brown the chicken for another minute or so a second time.
- Place the browned nuggets onto a baking sheet lined with foil or parchment paper. Bake for 6-8 minutes, flipping once in between. Serve with agave ketchup or kefir ranch, so yummmmmy!
The combination of Chinese five spice is one of my most favorites.
The flavors make me feel at home :) ♥
Chinese Five Spice Roast Chicken Breast via Rasa Malaysia
- 3 bone-in & skin-on chicken breast, trimmed and halved
- Marinate for 24 hours with: 4 smashed garlic cloves, 1″ piece of ginger
3 T. soy sauce, 1 T. light agave nectar, 1/2 t. Chinese five spice powder,
1/2 t. shaoxing wine, 1/2 t. sesame oil, 1/4 t. salt, 3 dashes black pepper
- Scald the skin surface of the breasts with: boiling hot water
- Air-dry the chicken for 30 minutes at room temperature, and then brush the skin with:
1 T. apple cider vinegar, 1/2 t. honey, 1/4 t. shaoxing wine
- After another 2 hours of air-drying all sides of the chicken pieces, roast at 450F for 20 minutes for smaller pieces and 30 minutes for the larger pieces. Serve with a side of white jasmine rice. Because this is a cheat meal 8)
Hot Milk Sponge Cake via The Country Cook
- 2 eggs
- 1 scant c. granulated sugar or even 1/2 c. should be good
- 1 c. all-purpose flour
- 1 t. baking powder
- 1/2 c. whole milk, warmed
- 2 T. unsalted butter, melted
- 1 t. extract of choice (vanilla, lemon, almond, etc.)
- Preheat oven to 350F.
- On medium-high speed, beat eggs for 4 minutes or until thick. Next, add sugar and beat until pale, another 4 minutes.
- Slowly mix in dry ingredients, followed by the warmed milk & butter and extract until smooth. Do not over mix!
- Pour into a greased 9×9 baking pan. Bake for ~18 minutes.