Monday, March 2, 2015

Broiled Salmon with Avocado-Red Onion-Lime Topping

This is one of the best ways to prepare salmon.  The topping is out of this world delicious!  Seriously!  It's the absolute perfect blend of flavors.  I served ours with some hot bread on the side, but you could have it with some rice, even mashed potatoes, or just by itself.  It's pure delight!  Enjoy!
Ingredients:
-olive oil cooking spray
-4 fillets salmon
-2 tsp salt
-2 tsp pepper
-1 tsp ground cumin
-1 tsp paprika
-1 tsp onion powder
-1 tsp chili powder
For topping:
-1 avocado, chopped
-1/2 small red onion, chopped
-2 limes, juiced
-1 tsp salt
Directions:
Line a baking sheet with foil.  Coat it generously with olive oil cooking spray.  On top of that sprinkle with half the salt, pepper, cumin, paprika, onion powder and chili powder.  Place salmon fillets on top of seasoned foil.  Coat each fillet with olive oil cooking spray.  Sprinkle remaining spices on top of each fillet.  Place sheet with salmon in the fridge for about 30 minutes.
Meanwhile, preheat the oven to 350 F.
Also, make the topping by combining all the ingredients.  Give it a good stir, taste and adjust the seasoning, if needed, and place in the fridge until ready to use.
Bake seasoned salmon in preheated oven for 15 minutes.  Turn the oven on to HIGH broil and cook the fish for 5 more minutes (it will give it that beautiful golden brown color and a bit of a crunch).
Remove from oven and place on plates.  Top with avocado mixture and enjoy!

Friday, February 27, 2015

Individual Chocolate Molten Cakes

Oh, what a delight these cakes are!  They're rich, chocolatey, decadent!  Absolutely delicious!  You can make 6 jumbo ones or 12 regular muffin size.  Also, you can serve them with a scoop of ice cream, a dollop of whipped cream, or simply by themselves.  However, you desire, just enjoy them!
*this recipe yields 6 jumbo cakes or 12 muffin size cakes
Ingredients:
For pan coating:
-2 Tbs unsalted butter, melted
-2 Tbs unsweetened cocoa powder
For cakes:
-3/4 cup unsalted butter
-1 1/2 cups semi sweet chocolate chips
-1/2 cup heavy cream
-5 large eggs
-3/4 cups sugar
-2/3 cups flour
Directions:
Whether you use a jumbo muffin pan or a regular one, coat the inside of each one with the melted butter.  Then sprinkle the inside with the cocoa powder.  Set aside.
Place 3/4 cup butter, chocolate chips and heavy cream in large microwavable bowl.  Microwave for 30 seconds at a time, stirring after each stop, until completely melted and smooth.  Let chocolate mixture cool for about 5 minutes.
To it, add the eggs, sugar and flour.  Mix by hand until well incorporated.
Pour batter evenly into prepared cups.  Place in the fridge for at least 1 hour and up to 2 days (the mixture will look like set pudding).
When ready to bake, preheat the oven to 450 F.
Bake cakes in preheated oven for 20 minutes for jumbo cakes or 10-12 minutes for regular size muffin pan.  They are done when the middle looks like thick pudding.  Do not overbake them!
Remove from oven and let them rest for 5 minutes.
Place a sheet pan on top of muffin pan and invert the cakes.
Serve hot with ice cream, whipped cream or just by themselves.  Enjoy the oozy, chocolatey middle!  Enjoy!

Thursday, February 26, 2015

Adobong Baboy (Filipino Braised Pork in Tangy Sauce)

My sweet husband spent 2 years in the Philippines sharing the Gospel.  He fell in love with the people, as well as with the food.  I sometimes try to recreate some of the dishes he enjoyed there, but it's a little hit and miss since I have never been there and I don't really know how the dishes are supposed to taste.  This tangy pork is something he's talked about for years.  I looked up a lot of recipes and came up with this one.  He said the taste is spot on.  Yay!  I got this one right. :)  The meat is nice and tender, and the taste is salty and tangy.  Very nice.  Enjoy!
Ingredients:
-5 garlic cloves, crushed
-1/3 cup white vinegar
-3 Tbs soy sauce
-1 bay leaf
-2 tsp salt
-1 Tbs peppercorns
-1 tsp sugar
-4 cups water, divided
-2 lbs pork, cut into bite size chunks
-cooking spray
Directions:
Place garlic, vinegar, soy sauce, bay leaf, salt, peppercorns, sugar and 1/2 cup water into a large saucepan.  Mix very well.  Add the pork, mix well to coat and let it sit on your counter for 30-40 minutes.
Place pot with meat mixture on the stove over medium heat and bring to a boil.  
Lower the heat, cover and simmer for about 1 hour, adding 1/2 cup of water every 10 minutes or so, until all 4 cups are added.  Stir occasionally.
Remove the pot from stove.  Carefully, remove the meat (it should be very tender) onto a plate.  Strain the liquid in a large bowl and set aside.
Generously, coat a large skillet with cooking spray.  When hot, add the pork and fry until golden brown.  
Add the reserved sauce and bring to a quick boil.
Serve hot over cooked rice with a generous helping of the sauce.  Enjoy!

Wednesday, February 25, 2015

Ana's Peanut Butter Cookies

My beautiful daughter hijacked my kitchen the other day and whipped up a batch of absolutely delicious peanut butter cookies.  They're easy to make and very, very tasty!  Yum!  Enjoy!
*this recipe yields about 18-20 cookies
Ingredients:
-1/2 cup peanut butter
-1/2 cup unsalted butter, at room temperature
-1/2 cup sugar
-1/2 cup packed brown sugar
-1 large egg
-1/2 tsp vanilla extract
-1/2 tsp baking soda
-1/4 tsp salt
-1 1/4 cups flour
Directions:
Preheat oven to 375 F.
In you mixer's bowl, cream the peanut butter and butter.  Add the sugar, brown sugar, egg and vanilla.  Beat for about 1 minute.
Gradually, add remaining ingredients and mix until well incorporated.
Scoop cookies onto baking sheet.
Bake in preheated oven for 10-12 minutes or until golden brown.
Remove from the oven and let cookies stand on the sheet for about 10 minutes.  Transfer onto serving plate and enjoy!

Monday, February 23, 2015

Caramelized Onions and Goat Cheese Bites

I had one pie crust, an onion and some goat cheese in my fridge.  All of them needed to be used soon, so I started to look up ideas.  I came across this recipe on food network.  It was just perfect for my odd combination of ingredients.  I adjusted it a little bit, but this is absolutely amazing!  Such a delicious combination of flavors and textures.  These are perfect savory bites!  You get the sweetness of the caramelized onions, the crunch of the pie shell and the tanginess of the goat cheese mixture.  Absolutely perfect!  Enjoy!
Ingredients:
-1 Tbs unsalted butter
-2 Tbs extra virgin olive oil
-1 large onion, finely chopped
-1 Tbs sugar
-1 tsp salt
-4 oz goat cheese, at room temperature
-1 large egg
-2 Tbs 2% or whole milk (do not go lower than 2)
-1 tsp dried thyme
-1 refrigerated rolled pie crust (it comes in a box with 2 rolled pie crusts)
-mini muffin tin to make the tarts
Directions:
Heat butter and oil in large skillet.  Add the onion, sugar and salt.  Give it a good stir and cook until onions begin to brown.  Lower the heat to low and cook, stirring often, until the onions are golden brown and caramelized, about 10-15 minutes.  Remove skillet from heat and let the onions cool.
Meanwhile, preheat oven to 375 F.
In a bowl, mix with a fork the cheese, egg, milk and thyme.   Mix very well, until smooth.
Unroll the pie crust.  Using a 2 inch round cutter (out of a pack of 3, the middle one) cut out circles out of the crust.  There will be remaining crust.  Bunch it together, roll it out and cut more circles until all dough is used.  Place each circle of crust into mini muffin tin.  You should get 22-24 crusts.
Spoon a little of the cooled onion into each pie crust (make sure to do it evenly).  Pour goat cheese mixture evenly on top of onion.
Bake the tarts in preheated oven for about 15 minutes or until filling is set.
Remove from oven and let tarts rest for about 5 minutes.  Remove from muffin tin and serve.  Enjoy!
Slightly adapted from a Sandra Lee recipe

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