Monday, August 23, 2010

Need a suitable container? Need a tastebud fix? Look no farther!

Pyrex Storage Containers w/Lids
You know when you cook a big dinner and there's foods left over, you'll need something to store it in, right? What if you wanted to eat that left-over mac 'n cheese, but your container isn't microwavable or its glass? Should you throw that food away? No! Invest in a Pyrex Storage Container that is non-porous glass, has fitted lids, and safe in the microwave, oven, freezer, and refrigerator! You can even reheat a family meal and place it right on kitchen table. I own one of these (thanks Mum) and I use it every time I cook a big dinner (especially around the holidays).

To be honest, I haven't yet tried this product; but as a person who loves creativity when it comes to foods, I have to say that I would love to try it (especially the curry chili salt). Sounds like a good mix with BBQ ribs or pan-seared chicken! I'm going to request a sample and get back with you on this! If you're like myself  and love experiencing with anything that spells food: then check this out product!

Try this: Eat Smart Precision ProScale

I had one of these sent to me from Open Sky and I must say that every cook should have one of these in their kitchen. I use mine every time that I'm cooking dinner. Even if you aren't a at-home cook, but you watch your diet, this would be a good gadget for you as well. I enjoy mine and even recommend it to people that I know. You should get one today!

Monday, July 19, 2010

A Healthy Snack: Rhubarb and Cottage Cheese Crostini

Are you in the mood for a healthy snack? If so, you've come to the right place. Normally, rhubarb would be associated with strawberries or baking. Rhubarb (also known as "pie plant") is a tart vegetable with reddish stalks, acidic/toxic roots, and is edible when cooked or sweetened. I've decided to take these 3 ingredients to form a tasteful snack or festive appetizer for friends and family. Hope you enjoy this recipe!

Rhubarb and Cottage Cheese Crostini
(appetizer or snack) serves: 6
  • 2 rhubarb stalks, diced
  • 1/4 cup sugar
  • 1/2 cup water
  • 6 slices baguette bread, cut diagonally 1/2-inch thick
  • 1 oz olive oil
  • about 5-6 oz cottage cheese
  1. In a medium saucepan, add the water and diced rhubarb. Boil, then simmer for 5-6 minutes. Add the sugar; stir, but don't mash the rhubarb.
  2. On a baking sheet, lay out the slices of bread and brush it with the olive oil. Bake in a toaster oven for 5-10 minutes (275 degrees) or toasted to your liking.
  3. When the bread is toasted, spread cottage cheese on the bread and place a spoonful of sweetened rhubarb on top.

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Wednesday, July 14, 2010

Chicken Wrap with Blue Cheese Sauce

Everybody loves chicken, right? There are many ways you can cook chicken. You could broil it, grill it, saute it, fry it (pan-fry & deep-fry), and bake it. Well, I have a recipe that you would loooove to try. And its a healty way of eating it. Trust me, you dont' have to enjoy this alone. This recipe is to serve 8 people.

Chicken Wrap w/ Blue Cheese Sauce
  • 8 tortilla wraps or bread wraps
  • 1 cup shredded american cheese
  • 8 lettuce leaves
  • 2-1/4 cup whole milk
  • 2 tbsp unsalted butter
  • 1 small Spanish onion, finely chopped
  • 2 tbsp all-purposed flour
  • 1/4 tsp kosher salt
  • pinch cayenne pepper
  • 1/2 lbs crumbled blue cheese
  1. For the sauce; in a small saucepan, bring milk to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and ook until soft. Stir in the flour and cook for 1 minute.
  2. Slowly whisk in the warm milk and continue to whisk until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally.
  3. Remove from heat and stir in the blue cheese. If the sauce is too thick, thin it with a little extra milk.
  4. Cook the chicken to your preference (bake, grill, saute, and etc). Make sure chicken is cooked thoroughly, the internal temp of 170 degs. When the chicken is done, cut the meat into strips. Set aside.
  5. For the wrap (you can warm the bread wrap if you want to), first, put the sauce on the bread wrap, then the lettuce leave, next is the chicken strips, and lastly, the shredded cheese. Fold the bottom of the wrap up, and then fold in both of the sides. Take a big bite. Yummy!

Monday, July 12, 2010

Now on

Hello all! I just started an account with; in which I blog about foods and have blogrolls that you can check out!

Okay, Labour Day will be hitting the corner pretty soon, so have any of you thought of Labour Day meals or family-styled BBQs? How about some creamy coleslaw with BBQ pulled pork sandwich? A glass of Luizanne Iced Tea? (just remember, don't wear white after Labour Day, lol).

Here's my recipe for creamy coleslaw:
  • 2 carrot, shredded
  • 1 red onion, medium, shredded
  • 1 cup mayo
  • 1/4 cup sour cream
  • 1 head green cabbage, shredded
  • 2 tbsp white vinegar
  • 1/2 tbsp salt
  • 1/2 tbsp blk pepper
  • 2 tbsp sugar
  1. In a large bowl, combine the carrots, onions, and cabbage. In a separate bowl, combine the rest of the ingredients and mix well.
  2. Add the wet ingredient to the cabbage mix. Toss well, so the cabbage mix is well-coated. Put in refrigerate to chill.

Wednesday, July 7, 2010

Yummy: Balsamic Glaze

goat's cheese and balsamic carmelised onions o...Image by Scorpions and Centaurs via Flickr
I was searching the web for "balsamic vinegar" and tried to figure out a recipe that I could make using it. To be honest, I'm not very familiar with this vinegar. As I found out, it can be used on sweet and savory dishes. Meats (beef, poultry, fish), salads, desserts, and etc.

So, tonight, I figured that I would do a taste test of all the different recipes of balsamic glaze, pick the one I like best and use it to create a unique dish!

Here's a recipe that I found to make basic balsamic glaze:
1 cup balsamic vinegar
1 cup water
1/4 cup brown sugar
*this recipe makes 2 cups. it takes about 30 minutes of simmering or until the sauce thickens at your liking. remember to keep stirring, so the sauce won't burn.

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Tuesday, July 6, 2010

heads up!

Proud member of FoodBlogs

Just joined (my badge is above) and (their badge above). I created a second foodie's journal. It also has it where you can set up shop, but i don't know if I'm going to go that route yet. Just wanted to give you all a heads up. happy!