This is a simple yet yummy recipe which can be a good snack or a good dipper for soups!
INGREDIENTS:
- 1 crescent roll (Preferably pillsbury found in the dairy aisle)
- 1 cup of cubed block of sharp cheddar cheese
- Cooking spray
RECIPE:
Preheat the oven to 350 degrees and place a parchment paper on a baking sheet. Unroll the crescent roll and separate the triangles. Place a cube of cheddar cheese in each triangle and roll it. Place it on the parchment paper and spray the cooking spray on top of the rolls. Bake it in the oven for 15 min or until the crescent rolls are brown and fully cooked. Serve it either as a side, a snack or a dipper for soups!
Tuesday, February 23, 2010
A classic New Orleans recipe--- Jambalaya!
Such a wonderful comfort food and a definite crowd pleaser!
INGREDIENTS:
- 2 cups of long grain rice (Preferable Jasmine or Basmati rice)
- 3 1/2 cups of chicken stock
- 1 cup chopped onion
- 1 cup green pepper and red pepper mix (chopped)
- 1 tsp minced garlic
- 1 cup chopped celery
- 1 1/2 cups smoked turkey sausage
- 1 1/2 cup cubed chicken ( preferable chicken cutlets)
- 1 tsp chopped parsley for garnish
- 1 cup chopped scallions and plum tomatoes for garnish (optional)
- Salt & pepper as per taste
RECIPE:
Cook the chicken in the pot until brown. Sprinkle salt & pepper for taste. Once the chicken is brown, place is on a plate and cook the sausage for 5-10 min or until brown. Place it onto the plate and using the same pot, cook all the vegetables together until soft. Mix the chicken and sausage and cook for additional 1 minute. Add the rice and chicken stock and cover the pot. Cook the Jambalaya for 15-20 minutes on low flame or until the rice is fully cooked. Garnish with parsley and before serving, garnish with scallions and plum tomatoes to add more flavor and color.
INGREDIENTS:
- 2 cups of long grain rice (Preferable Jasmine or Basmati rice)
- 3 1/2 cups of chicken stock
- 1 cup chopped onion
- 1 cup green pepper and red pepper mix (chopped)
- 1 tsp minced garlic
- 1 cup chopped celery
- 1 1/2 cups smoked turkey sausage
- 1 1/2 cup cubed chicken ( preferable chicken cutlets)
- 1 tsp chopped parsley for garnish
- 1 cup chopped scallions and plum tomatoes for garnish (optional)
- Salt & pepper as per taste
RECIPE:
Cook the chicken in the pot until brown. Sprinkle salt & pepper for taste. Once the chicken is brown, place is on a plate and cook the sausage for 5-10 min or until brown. Place it onto the plate and using the same pot, cook all the vegetables together until soft. Mix the chicken and sausage and cook for additional 1 minute. Add the rice and chicken stock and cover the pot. Cook the Jambalaya for 15-20 minutes on low flame or until the rice is fully cooked. Garnish with parsley and before serving, garnish with scallions and plum tomatoes to add more flavor and color.
Thursday, February 4, 2010
Morrocon Lentil soup
This is a yummy and comforting recipe which I got from one of the cookbooks but I doctored it by adding and changing few ingredients! Enjoy!
INGREDIENTS:
-16 oz lentils (washed and rinsed)
-3 cups of chicken stock
-1 tsp cumin powder
-1 tsp coriander powder
-1 1/2 cups finely diced onions, celery and carrots (all together)
-1 tsp paprika
-1 can diced tomato
-1 can garbanzo (chick peas) beans (Washed and rinsed)
-Salt & crackledPepper
-Chopped parsley for garnish
RECIPE:
Add oil into the pan and cook the diced combos for 10 min until the vegetables are soft. Add the lentils, diced tomato, cumin powder, coriander powder, paprika, salt & pepper. Stir and cook for 1-2 min. Add the chicken stock and cover the pot and cook for 30 min. Once the lentils are cooked, using a Emerson blender, crush the soup partially. (This is done for thickening purpose and make sure you leave decent amount of whole lentils). Add the garbanzo beans and cook for additional 10 minutes. Garnish the soup with chopped parsley.
SUGGESTION:
-You can substitute cilantro (coriander) leaves over parsley.
-The best bread that would taste well with the soup is a multigrain roll or sourdough roll.
INGREDIENTS:
-16 oz lentils (washed and rinsed)
-3 cups of chicken stock
-1 tsp cumin powder
-1 tsp coriander powder
-1 1/2 cups finely diced onions, celery and carrots (all together)
-1 tsp paprika
-1 can diced tomato
-1 can garbanzo (chick peas) beans (Washed and rinsed)
-Salt & crackledPepper
-Chopped parsley for garnish
RECIPE:
Add oil into the pan and cook the diced combos for 10 min until the vegetables are soft. Add the lentils, diced tomato, cumin powder, coriander powder, paprika, salt & pepper. Stir and cook for 1-2 min. Add the chicken stock and cover the pot and cook for 30 min. Once the lentils are cooked, using a Emerson blender, crush the soup partially. (This is done for thickening purpose and make sure you leave decent amount of whole lentils). Add the garbanzo beans and cook for additional 10 minutes. Garnish the soup with chopped parsley.
SUGGESTION:
-You can substitute cilantro (coriander) leaves over parsley.
-The best bread that would taste well with the soup is a multigrain roll or sourdough roll.
Sunday, January 31, 2010
Cauliflower Mashers!
If you love mashed potatoes and don't want to overdo the carbs, this is your yummo solution! I love to make this as it taste similar to mashed potatoes and it is super healthy! So, here it goes!
INGREDIENTS:
- 1 lb cauliflower florets
- 1/3 cup shredded sharp cheddar cheese
- 1 tbsp minced garlic
- 1/3 cup 1% milk
- 1/2 tsp dried dill
- Salt & taste
RECIPE:
Boil the cauliflower florets for 15-18 min on medium flame. Add salt to the water. Once the cauliflower is soft, drain it the water completely. Add the milk, garlic, salt & pepper. Using the Emerson blender, blend the mixture until creamy. Garnish with cheese and dill!
Goes well with any poultry, meat or even a sandwich (as a substitute for fries).
INGREDIENTS:
- 1 lb cauliflower florets
- 1/3 cup shredded sharp cheddar cheese
- 1 tbsp minced garlic
- 1/3 cup 1% milk
- 1/2 tsp dried dill
- Salt & taste
RECIPE:
Boil the cauliflower florets for 15-18 min on medium flame. Add salt to the water. Once the cauliflower is soft, drain it the water completely. Add the milk, garlic, salt & pepper. Using the Emerson blender, blend the mixture until creamy. Garnish with cheese and dill!
Goes well with any poultry, meat or even a sandwich (as a substitute for fries).
Thursday, December 17, 2009
Pumpkin Mousse souffle
This is a delicious yet easy recipe to make. However, you will need a Trifle Bowl to make this recipe. It is a classic Kraft Foods recipes which I tweaked it with few of my creative ingredients. So, here it goes:
INGREDIENTS:
- 1 can pumpkin
- 42 reduced fat Nilla wafers
- 2 cups Fat Free whipped cream (Thawed at room temperature)
- 1 packet sugar free, fat free Vanilla pudding powder
- 1 cup 1% milk
- 1/2 cup candied Pecans
- 1 tspn nutmeg
- 1 tbspn cinnamon
- 1 tspn vanilla essence
RECIPE:
ARRANGE 32 of the wafers on bottom and up side of 2-1/2-qt. serving bowl; set aside. Beat cream cheese and pumpkin in medium bowl with electric beater on medium speed until well blended. Add vanilla and cinnamon & nutmeg; mix well.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 1-1/2 cups of the whipped topping. Add cream cheese mixture; stir until well blended.
SPOON half of the pudding mixture into prepared bowl; top with the remaining wafers. Cover with layers of the remaining pudding mixture and remaining 1/2 cup whipped topping. Sprinkle with the candied pecans. Store leftover dessert in refrigerator.** You can also find this recipe on www.kraftfoods.com. This is a low fat version, however you can find the regular version on the website**
Thursday, December 3, 2009
Spaghettti with chicken meatballs is an Italiano delight!
Sometimes I like to use chicken meatballs over beef so here it goes:
INGREDIENTS:
For meatballs: Minced chicken
1/2 cup grated Parmesan cheese
1 egg
1/2 cup bread crumbs
2 tbspn of chopped parsley
1 tspn minced garlic
salt & pepper
1/2 tspn oregano
1 pasta box
1 1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 cups of tomato pasta sauce (Garlic flavored is preferable)
RECIPE:
Cook the pasta as per the instructions on the box. Meanwhile, preheat the oven to 350 degrees. Mix all the meatballs ingredients and make small balls out of it. On a cookie sheet with parchment paper, place the balls and bake them in the oven for 20-25 min or until the meatballs turn brown. While the meatballs are cooking, warm the tomato pasta sauce blended with 1 cup water. Once the meatballs are cooked, throw them into the tomato sauce and stir it occasionally. Add 2-3 tbspn of mozzarella cheese into the sauce. Cook the pasta El Dente and drain it. Throw the pasta into the sauce and using a spatula toss the pasta and serve immediately with a garnish of Parmesan & mozzarella cheese.
INGREDIENTS:
For meatballs: Minced chicken
1/2 cup grated Parmesan cheese
1 egg
1/2 cup bread crumbs
2 tbspn of chopped parsley
1 tspn minced garlic
salt & pepper
1/2 tspn oregano
1 pasta box
1 1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 cups of tomato pasta sauce (Garlic flavored is preferable)
RECIPE:
Cook the pasta as per the instructions on the box. Meanwhile, preheat the oven to 350 degrees. Mix all the meatballs ingredients and make small balls out of it. On a cookie sheet with parchment paper, place the balls and bake them in the oven for 20-25 min or until the meatballs turn brown. While the meatballs are cooking, warm the tomato pasta sauce blended with 1 cup water. Once the meatballs are cooked, throw them into the tomato sauce and stir it occasionally. Add 2-3 tbspn of mozzarella cheese into the sauce. Cook the pasta El Dente and drain it. Throw the pasta into the sauce and using a spatula toss the pasta and serve immediately with a garnish of Parmesan & mozzarella cheese.
Saturday, October 31, 2009
Pumpkin brownies is a perfect Fall delight!
I made this recipe for the Halloween party and it was a success. It is simple, quick and easy!
So here is how it goes.....
INGREDIENTS:
- 1 can Pumpkin
- Dark chocolate brownie mix
- 8 oz low fat cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla essence
RECIPE:
Prepare the dark chocolate brownie mix as per the box instruction. Allow it to cool completely once it is baked. Meanwhile prepare the icing by whipping cream cheese, vanilla essence and powdered sugar. Once the icing is whipped, fold in the pumpkin gently blending in all the ingredients well together. Spread it on the cooled brownie and refrigerate it for 6-7 hours or until the icing is set. Serve with ice cream or whipped cream.
So here is how it goes.....
INGREDIENTS:
- 1 can Pumpkin
- Dark chocolate brownie mix
- 8 oz low fat cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla essence
RECIPE:
Prepare the dark chocolate brownie mix as per the box instruction. Allow it to cool completely once it is baked. Meanwhile prepare the icing by whipping cream cheese, vanilla essence and powdered sugar. Once the icing is whipped, fold in the pumpkin gently blending in all the ingredients well together. Spread it on the cooled brownie and refrigerate it for 6-7 hours or until the icing is set. Serve with ice cream or whipped cream.
Saturday, October 24, 2009
An easy yet delicious homemade version of Garlic bread!
I love garlic bread but sometimes I feel restaurants over do the butter/garlic on their breads. So, I came up with my own version of garlic bread.
So here it goes:
INGREDIENTS:
- Italian bread- medium thick sliced: 8 pieces
- 2 cloves of garlic minced
- 5 tablespoon butter
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon of grated Parmesan cheese for each slice
METHOD:
Preheat the oven to 350 degrees. Meanwhile, place a parchment paper of a cookie sheet. Add the butter in a bowl along with minced garlic, pepper and microwave it for 50 seconds. Brush the bread slices with the warm garlic butter and sprinkle the Parmesan cheese on the bread slices. Bake in the oven for 10-12 min or until the cheese has melted and it starting to show brown color. Serve with either a bowl of soup or your favorite pasta or salad.
So here it goes:
INGREDIENTS:
- Italian bread- medium thick sliced: 8 pieces
- 2 cloves of garlic minced
- 5 tablespoon butter
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon of grated Parmesan cheese for each slice
METHOD:
Preheat the oven to 350 degrees. Meanwhile, place a parchment paper of a cookie sheet. Add the butter in a bowl along with minced garlic, pepper and microwave it for 50 seconds. Brush the bread slices with the warm garlic butter and sprinkle the Parmesan cheese on the bread slices. Bake in the oven for 10-12 min or until the cheese has melted and it starting to show brown color. Serve with either a bowl of soup or your favorite pasta or salad.
Thursday, October 22, 2009
Chocolate Rum cookies?
Now, I know it is a tradition to add vanilla essence to cookies but I decided to tweak this old fashioned recipe into a fun, exciting recipe. I haven't personally tried it, but I will be pretty soon....So here is how it goes:
INGREDIENTS:
- 2 1/2 cups of All Purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup of granulated sugar
- 1 teaspoon salt
- 1 teaspoon rum essence
- 1 1/2 cup chunky chocolate chips
- 1/2 cup toasted walnuts
- 2 large eggs
- 1 teaspoon baking soda
- 2 sticks of room temperature butter (hint: for healthy version, use either smart balance butter sticks or light margarine)
RECIPE:
Swift the flour, baking soda and salt and set it aside. Meanwhile, at 350 degrees oven toast chopped walnuts for 2-3 minutes or until it turns dark brown. In an electric blender, beat the brown sugar, butter and granulated sugar until smooth. Add the beat eggs and rum essence to it. Gradually add the flour to the blender until blended smoothly. Toss the chunky chocolate chips and walnuts and fold the cookie dough gently.
At a preheated 350 degrees oven, using a ice cream scoop, scoop the dough and place them on a cookie sheet with parchment paper and bake them for 10-12 minutes or until the cookies begin to turn brown. Cool the baked cookies on a wire rack and serve them either warm or on room temperature.
INGREDIENTS:
- 2 1/2 cups of All Purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup of granulated sugar
- 1 teaspoon salt
- 1 teaspoon rum essence
- 1 1/2 cup chunky chocolate chips
- 1/2 cup toasted walnuts
- 2 large eggs
- 1 teaspoon baking soda
- 2 sticks of room temperature butter (hint: for healthy version, use either smart balance butter sticks or light margarine)
RECIPE:
Swift the flour, baking soda and salt and set it aside. Meanwhile, at 350 degrees oven toast chopped walnuts for 2-3 minutes or until it turns dark brown. In an electric blender, beat the brown sugar, butter and granulated sugar until smooth. Add the beat eggs and rum essence to it. Gradually add the flour to the blender until blended smoothly. Toss the chunky chocolate chips and walnuts and fold the cookie dough gently.
At a preheated 350 degrees oven, using a ice cream scoop, scoop the dough and place them on a cookie sheet with parchment paper and bake them for 10-12 minutes or until the cookies begin to turn brown. Cool the baked cookies on a wire rack and serve them either warm or on room temperature.
Wednesday, October 21, 2009
Who said Pad Thai was hard?
I did it! Made my version of Pad Thai and it turned out absolutely delicious!
If some of you are not sure what Pad Thai is, it is a popular Thai dish made with mixed protein, veggies, peanuts and Oriental noodles.....
So i tweaked it to my version...I included Tofu, chicken breast and Shrimp along with fresh peanut-coconut sauce, veggies: bean sprouts, onions, garlic, peppers, mushrooms, string beans! It is to die for....I just wish I was able to get the Chinese basil to complete the recipe but over all, it is perfect!
If some of you are not sure what Pad Thai is, it is a popular Thai dish made with mixed protein, veggies, peanuts and Oriental noodles.....
So i tweaked it to my version...I included Tofu, chicken breast and Shrimp along with fresh peanut-coconut sauce, veggies: bean sprouts, onions, garlic, peppers, mushrooms, string beans! It is to die for....I just wish I was able to get the Chinese basil to complete the recipe but over all, it is perfect!
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