Category Archives: Recipes

S’mores pie! (AKA pre-made S’mores for tomorrow)

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Who doesn’t LOVE S’mores????

Have you been to Blaze Pizza? They serve amazing custom ordered personal pizza for a dirt-cheap price but most importantly, they also sell ready-made S’mores! Of course, I had to try to make it myself…how hard could it be right? Honestly, it was easy!

Blaze Pizza most likely uses McVitie’s Digestive Biscuits for that crunchy on the outside, soft and chewy on the inside finish but I used traditional graham crackers.

End result? Delicioso!

For the melted chocolate finish, all I did was quickly make ganache.
If you want them crunchy on the outside and soft on the inside, use the biscuits, if you enjoy the soft and chewy combo, use graham crackers. Delicious either way!

I think I prefer this to freshly made S’mores since the marshmallow cools down and becomes chewy, the ganache is already soft so it’s not like I get a piece of unmelted chocolate.

Ingredients: Makes 2 cookies
4 graham cracker squares (2 sheets)
2 giant marshmallows (cut in half)
1/2 bar of your favorite dark chocolate (think 1/2 of Hershey’s bar)
1/2 bar of your favorite milk chocolate
3/4~1 cup half and half (adjust as needed)

Guide:
Melt chocolate with half and half in a small pot over low heat. Stir constantly. Let it cool until it hardens.                                                              *Will chill fast in the refrigerator or freezer.

Place marshmallows on a baking sheet and broil for 2 minutes or until golden brown.

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Place a tablespoon full of ganache (or a more) on one side of the cracker/biscuit, place 1 piece of roasted marshmallow on the other half.

Put them together, squeeze, and you can eat it immediately or let it cool and enjoy it the next day!

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Israeli Couscous with Enoki, Parmesan and Lemon-Truffle Vinaigrette

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Addicting pasta gems!

I apologize for my hiatus. A lot has happened where I am now happily single again. I will not bore you with the details so on to my favorite topic…food!

LAX has made the best change ever to their Delta terminal (T5) recently. Lemonade moved in! Lemonade serves seasonal So Cal comfort food and some of their items like the Israeli couscous, wild mushroom, parmesan, lemon-truffle vinaigrette (that’s just one item) is uh-mazing! I travel often so when I travel with Delta, I make sure to stop by and get a container full of these little pasta guys to eat on the plane.

Ingredients: Serves 6 ish as an appetizer
1-2 pack of enoki mushrooms (stems cut off and rinsed)
4 Tbs extra-virgin olive oil
pinch of sea salt
pinch of black pepper
2 cups Israeli couscous
2 cups chicken broth (or veggie broth for a vegetarian dish)
1/2 cup lemon-truffle vinaigrette (see below)
1/2 cup shaved parmesan cheese

Dressing: Makes 1/2 cup (mix all ingredients)
Juice of 1 lemon
6 Tbs canola oil
1 Tbs extra-virgin olive oil
1/8 tsp white truffle oil
1/2 tsp sea salt
1/4 tsp black pepper

Guide:
Preheat oven to 400 degrees.
Place the mushroom on a baking sheet, drizzle with oil, sprinkle sea salt, pepper then toss. Roast them in the oven until it turns brown and caramelized (20 min)

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On a large skillet, toast the couscous over medium heat until they are golden brown. (5 min)
Pour in the broth, cover and simmer until tender. (10-12 min)

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Once the couscous cools down, mix couscous, mushrooms, dressing and parmesan cheese in a bowl.

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Serve room temp. or cold and enjoy!

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Keep in refrigerator for up to 3 days or so. Ingredients won’t go bad but the couscous starts to harden over time.

Jamaican Style Oven-baked Chicken

JA Oven Baked Chicken
Crispy yet moist chicken – BAKED!

I missed my extended Jamaican family so I pulled out an old-school Jamaican recipe by Enid Donaldson and made my own version (really, just different ratio of ingredients) of the oven-baked chicken.

Ingredients: Serves 2-4 (depends on how much you eat)
3-4 lb chicken thighs with or without skin (also can use breast, legs, etc.)
4 cloves of garlic
2 stalks green garlic (or 1 stalk scallion – white and green part)
1/2 tsp dried thyme
2 Tbs vinegar
3 tsp salt
½ tsp sugar
1 tsp poultry spice mix (or your choice of dried herbs)
1/2 tsp black pepper
2 Tbs butter or margarine – melted
½ cup ketchup
½ cup evaporated milk
1 cup panko (bread crumbs)

Guide:
Finely dice garlic cloves and green garlic (or scallion). Mix garlic and green garlic along with vinegar and thyme in a container or plastic bag large enough for the chicken and the vinegar mix to marinade. Combine chicken with the vinegar mix and marinade for 10 min.

Take the marinated chicken out into a separate container large enough for the chicken. Dump the vinegar mix and discard. Flavor the marinated chicken with salt, sugar, herbs (of your choice), and black pepper.  Mix ketchup, evaporated milk and melted butter and combine with marinated chicken. Marinade in this pink sauce for at least 30 min. (I marinated overnight)

Preheat the oven to 350 degrees.

Take the marinated chicken out and pat  dry-you don’t want it to be too wet or else the breadcrumbs will get too moist and lose that crispy texture. Lay the skin side of the chicken (or either side if skinless) into the panko and place the chicken breaded side up on a greased pan. Sprinkle or spray the top of the chicken with a little bit of oil.(I used pam spray)

Bake for 45-1hour. Serve warm or cold.

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*Why I don’t bread both sides – When baking, the juice from the chicken oozes out and  gets absorbed by the panko and gets too gooey on the bottom.

*If you pack this for lunch, your cubicle neighbors will for sure smell the garlic!

Collard Greens con Yolky Eggs

First time working with collard greens!

I cooked it just like I do with kale and it came out yummy! The eggs somewhat neutralizes the bitterness.

 
Ingredients: Serves 2 as a side dish
1 bunch collard greens – rinsed well, leaves torn off of the hard center stems

2 Tbs olive oil

5-7 cloves or garlic – smashed and peeled

pinch of sea salt

pinch of black pepper

Squeeze of fresh lemon juice (1 wedge)

4 eggs

Guide: 

Wash leaves, rip the green leaves off the ribs and remove stems – basically just want the green leaves) – Tear them up into large pieces.

Heat a medium-large sized pan, add oil and garlic cloves, heat over medium high heat.  (make sure you don’t burn the garlic – will become semi bitter)

Add greens to the pan, sprinkle salt and pepper and stir occasionally until greens are wilted.  Overdoing it will lose the bright green color.

Squeeze  lemon juice, remove greens from the heat and set aside.

Cook eggs to your liking and mount it on the greens. (I prefer over easy)

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Serve it with a buttered toast and coffee. It’s healthy and delicious!

Baked Stuffed Peppers

 

Too easy you say? Yes, extremely easy and delicious.

Thanks for the peppers Lori!

 

Ingredients: Serves 2 as a side
4 small bell peppers (green if you like crunchy, yellow if you like semi crunchy.)
½ cup meat sauce (I used my leftover turkey meat sauce)
Handful shredded mozzarella cheese

 
Guide:
Preheat the oven to 350 degrees. Line the baking sheet with aluminum foil.
Cut the top off of the bell peppers, remove all seeds and veins carefully not to puncture or break the peppers. Stuff them with some meat sauce; top it off with a good amount of mozzarella cheese.
Bake for about 15-20 minutes until cheese is slightly burnt and peppers are tender.

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If you want to keep the peppers crunchy but melt and burn the cheese, increase heat to 400 and reduce baking time. (Keep your eye on it so it doesn’t over burn)

Mini Zucchini Brownies

Perfect little squares.  Just enough chocolate and nuts.

(I must admit, I was busy making zucchini muffins so my sister Steph did most of the work)

I love sweets but nothing too sweet. I like frosting but only if they’re not too sweet. My friend Calvin makes fun of me and my sisters because we always say “Mmm, this is good! It’s not too sweet!”. So very true. Hahaha.

I found this recipe on-line somewhere and swapped out oil for butter. This brownie is just moist enough,  just sweet enough with just enough crunch. It goes great with a cup of soy latte.

Ingredients: Makes about 32 mini brownie squares
1/2 cup unsalted butter – melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

 
Guide:
Preheat the oven to 350 degrees. Grease and flour 2 mini brownie pans.
In a small bowl, mix butter, sugar, vanilla. In a large bowl, mix flour, cocoa powder, baking soda, salt. Combine wet into dry. It will get pretty tough to mix but it’s ok. It’ not supposed to look like the regular brownie batter.  Fold in the zucchini and walnuts and divide evenly into the prepared pan.
Bake for 15-20 minutes (depending on the size of brownies) – Until brownies spring back when gently touched.
Take them out of the oven; let them sit for 2 minutes before moving the cookies onto a cooling rack.

 
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If baking in one big pan, bake for 25-30 minutes.
Store them in an airtight container for up to couple days – room temp

Moist Zucchini Muffins


Talk about moist muffins! They taste very similar to carrot cake muffins!

My friend Lori gave me a BUNCH of zucchinis she grew in her backyard. I only had a few days before leaving for my business trip so I had to come up with a clever way to use them all before they go to waste! I grilled a couple but what to do with the rest. I KNOW, make yummy muffins out of them!

I found a zucchini muffin recipe on-line but it called for a lot of oil and sugar so I changed it up to what I felt was appropriate to my liking and they came out amazing!

Our home smelled like Thanksgiving was already here (nutmeg and cinnamon) and my boyfriend and his colleagues enjoyed devouring them the next morning. Of course I packed a few for myself to take on the flight.

Ingredients: Makes 24 muffins
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
3 teaspoon ground cinnamon
1 cup sugar
1 cup light brown sugar
1/2 cup butter – melted
1/2 cup apple sauce
4 eggs – beaten
4 1/2 cups grated zucchini (do not squeeze out the water)
3 teaspoons vanilla extract

 

Guide:
Preheat the oven to 350 degrees. Spray muffin pans with PAM (baking) if you have one to prevent sticking.

In a large bowl, combine all dry ingredients (flour, salt, nutmeg, baking soda, cinnamon, white and brown sugar).

In a medium bowl, combine all wet ingredients (melted butter, apple sauce, eggs,  zucchini, vanilla extract).

Mix wet ingredients into dry just until they’re well combined. Using an ice cream scoop, scoop them in the muffin pans and bake them for 30 minutes or until toothpick comes out clean.

Take them out of the oven; let them sit for few minutes before moving them onto a cooling rack.

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You can add pecans or walnuts in the batter if you’d like for an extra crunch!

To store, once completely cooled, store them in an air tight container at room temp up to couple days.