Tag Archives: recipe

Homemade Meaty Pizza Squares

I like making use of spare food in the ref when there are excess. So, when I make spaghetti and there is remaining meat sauce, I make use of that sauce by making pizza squares at home! Super delish and will not cost you much. You don’t even have to order pizza because you can have your own at home.

Here’s what you need and how to make homemade meaty pizza squares

Left-over cooked spaghetti meat sauce
Loaf slices (you can buy wholemeal/fibre loaf for healthier option)
Shredded cheese (I prefer white cheddar for the mild taste)

 

Use a big flat baking pan
Line it with a wax paper, aluminum sheet or spray with light oil or butter
Line your loaf slices and spread some spaghetti sauce on top
Sprinkle with grated cheese
Pre-heat your oven to 320 degrees
Bake your pizza squares for 4-5 minutes only, longer than that will overcook the cheese
Once lightly baked, pull out from the oven (be careful, and use some kitchen mittens!)
Serve and enjoy!

Egg Recipes For Easter

Easter is coming soon! Are you planning to have an Easter party or just a simple gathering to enjoy the solemn occasion? Do you want simple food to serve without having to break the bank, and your back with all the preparations?

Here are some recipes to make for your simple Easter gathering:

Chunky Egg Salad

(Photo and recipe from Foodnetwork.com/copyright Television Food Network, G.P)

Ingredients

1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper

In a small bowl, soak the onions in cold water, for 15 minutes. Drain.

Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.

In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.

Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

 

 

Brunch Style Eggs Benedict

(Photo and recipe from Kraftrecipes.com)

Ingredients

4 Italian bread slices
4 KRAFT Extra Thin Swiss Cheese Slices
8 slices OSCAR MAYER Deli Fresh Smoked Ham
4 whole eggs
1/4 cup butter
2 egg yolks
1-1/2 tsp. lemon juice
dash ground red pepper (cayenne)
1 cup loosely packed baby spinach leaves

Heat oven to 375°F.
Place bread slices in single layer on baking sheet; top with cheese and ham. Bake 10 min.
Meanwhile, poach whole eggs (See TIP.) While eggs are cooking, melt butter. Blend egg yolks, lemon juice and red pepper in blender on low speed 15 sec. or until well blended. With blender running, slowly add hot butter to egg mixture through feed hole at top of blender; continue to blend until thickened.
Cover toast slices with spinach just before serving; top with poached eggs and hollandaise sauce.

 

Spinach, Ham & Cheese Omelet 

(Photo and recipe from: http://www.incredibleegg.org/)

2 EGGS
2 Tbsp. water
1 tsp. butter
Salt and pepper
1/4 cup shredded Italian cheese blend (1 oz.)
1/4 cup baby spinach
1/4 cup finely chopped ham
BEAT eggs and water in small bowl until blended.
HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, SEASON with salt and pepper. PLACE cheese on one side of omelet; top with spinach and ham. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

 

Quick and Easy Egg Drop Soup

(Photo and recipe from: http://www.simplyrecipes.com/ | recipe by Garrett McCord)

Homemade chicken stock is the best for this. Also, if you can’t locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.
Ingredients
3 eggs, lightly beaten
4 cups of chicken stock*
1 tablespoon of corn starch
Scant 1/2 teaspoon grated ginger**
1 tablespoon of soy sauce*
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of enoki mushrooms or sliced shitaki mushrooms
*If cooking gluten-free, use gluten-free stock and gluten-free soy sauce.

**Ginger is what makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a more mild soup.
1 Make cornstarch slurry: Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.

2 Put stock, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to boil: Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.

3 Stir in beaten eggs: Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

 

Enjoy your meal!

(Due credit to the owners of the photos and recipes)

Make Your Own Pumpkin Spice

It’s official! It’s going to be pumpkin here, pumpkin there, and pumpkin everywhere! Yesterday was the first day of Autumn and what do we normally remember about Fall that makes as pause and feel good aside from the pretty vista? The coming holidays, that is! And aside from the holidays, we will be seeing many orange and warm hued stuff around us and it’s going to be lots of them too.

Now that is officially Fall, it’s going to be the time for pumpkins, and pumpkin lattes, and pumpkin pies. But how do you make those yummy treats without the main kick – the pumpkin spice? Well, it’s very simply and it won’t take so much of your time to gather and prepare this staple when making those scrumptious pumpkin flavoured goodies.

Here’s your simple pumpkin spice recipe mix!

psrecipe

(Artwork by yours truly :) ©Ria Cervantes/homefamilyheart.com)

 

2 Easy to Cook 4th of July Barbecue Sandwiches

A good cook-out during celebration of US’ Independence Day adds fun to the day’s event. Plenty of families and friends will gather up for a picnic and good barbecue to enjoy each other’s company, watch the fireworks, and be thankful for their forefathers who fought hard to give them their freedom.

Common food served are finger foods likes sandwiches, light meals and barbecues. Since there will be barbecues around, why not serve any of these sumptuous barbecue recipes for a fantastic 4th of July gathering.

Pulled Chicken Sandwich
(Credit: recipe taken from http://www.myrecipes.com)

pulledchickensw
Photo: Raymond Hom; Styling: Pamela Duncan Silver
 

What you need:

For the CHICKEN sandwich filling:
2 tablespoons dark brown sugar
1 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 pounds skinless, boneless chicken thighs
Cooking spray

For the SAUCE:
2 teaspoons canola oil
1/2 cup finely chopped onion
1 tablespoon dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar

For the BREAD:
8 (1 1/2-ounce) hamburger buns, toasted
16 hamburger dill chips

How to prepare:

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients; rub evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.

3. To prepare sauce, while chicken grills, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 1 tablespoon sugar and next 5 ingredients (through ground red pepper); cook 30 seconds. Stir in ketchup and vinegar; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes.

4. Place 1/3 cup chicken mixture on bottom half of each bun; top each with 2 pickle chips and top of bun.

Special note: The chicken filling and sauce can be made up to two days in advance and stored in the refrigerator.

 

BBQ Beef Sandwich
(Credit: recipe taken from http://www.tasteofhome.com/)

beefbbqsw
Photo credit: Taste of Home
 

What you need:

2 cups ketchup
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup molasses
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 boneless beef chuck roast (3 pounds)
14 sesame seed hamburger buns

How to prepare:

1. In a large bowl, combine the first 11 ingredients.
2. Cut roast in half; place in a 5-qt. slow cooker.
3. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender.
4. Remove meat and shred with two forks.
5. Skim fat from cooking juices. Return meat to slow cooker; heat through.
6. Using a slotted spoon, serve beef on buns.

 

Happy 4th of July!

Easy and Refreshing Watermelon Desserts

watermelonlogohome

 

We may be in spring but here in the Middle East, spring is just a very short period. We are already starting to feel the warm wind blowing to our faces during noon time. So, to brace ourselves for the coming long, hot and humid months, why not make refreshing watermelon desserts to cool us off even before it hits?

Minty Watermelon Lime Popsicle

By Kylee Noel for The Inspired Room (photos/recipes credit: Kylee Noel of kyleenoelle.blogspot.com)

popsicle-recipe

(Recipe taken from: http://theinspiredroom.net/2013/06/18/popsicle-recipe/)

 

Watermelon Strawberry Sorbet

by Dashing Dish blog (recipe and photo credits: https://dashingdish.com/recipe/5-minute-watermelon-strawberry-sorbet/)

watermelonsorbet

 

Ingredients

1/2  cup    Cold water
5  cups    Seedless watermelon, cut into chunks then frozen
1 1/4  cup    Frozen strawberries
3/4  cup    Sweetener that measures like sugar (or sweetener to taste)
2  tbs    Lemon juice (or according to taste)

How to make it

Place all of the ingredients in a blender or food processor then blend them until you reach a smooth consistency.

Enjoy the sorbet immediately or save it for later.

Place in a Tupperware container and freeze until you are ready to enjoy your quick watermelon strawberry sorbet.

Remove from the freezer and let soften for about 5 minutes before serving

 

Watermelon  Popsicles

by Cooking Classy blog (recipe and photo credits: http://www.cookingclassy.com/2015/06/watermelon-popsicles/)

watermelonpopsicles

Ingredients

19 oz  cubed    seedless watermelon (about 3 1/2 cups)
5 1/2  Tbsp    granulated sugar, divided
1  Tbsp    fresh lemon juice
1/2  cup    canned coconut milk, well shaken
13  oz    kiwi (about 6 medium)
1  Tbsp    mini chocolate chips

How to make it

Add watermelon, 2 Tbsp granulated sugar and lemon juice to a blender and blend until well pureed.

Skim off foam then carefully pour into 10 popsicles molds (I have this mold here if you are looking to buy one) filling each about 2/3 full

Sprinkle the chocolate chips over tops then using a popsicles stick gently push down to immerse chips (push towards sides so you can see them once the freeze).

Wipe sides clean as needed. Cover with the lid and insert popsicles sticks. Freeze 3 1/2 hours.

During last 30 minutes of popsicles freezing, whisk together coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, chill 30 minutes (you want it to be a nice pourable consistency after chilling, not too thick. If you find that it is stir in 1 – 2 Tbsp cold water to thin. I recommend chilling it because you just don’t want it warm or it will melt the watermelon layer when pouring in).

Remove popsicles from freezer, remove lid and carefully pour a scant tablespoon coconut milk into an even layer over watermelon layer

Clean sides as necessary. Return to freezer, uncovered, and chill 45 minutes.

Cut tops from kiwi and use a spoon to scoop flesh from kiwi while leaving skins. Transfer kiwi to blender along with 2 Tbsp granulated sugar. Pulse until well pureed.

Force mixture through a fine mesh strainer into a bowl using a rubber spatula to remove seeds

Chill kiwi mixture 30 minutes.
Remove popsicles from freezer and carefully pour about 1 Tbsp kiwi mixture over coconut layer.

Return to freezer and chill until popsicles are solid about 2 – 3 hours.

To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don’t let the water touch the kiwi portion at the top) then slowly pull from molds.

Watermelon Pudding

By Epicurious (recipe and photo credits: http://www.epicurious.com/recipes/food/views/Watermelon-Pudding-109664)

watermelonpuding

Ingredients

6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
1/4 cup cornstarch
1/2 cup plus 1 teaspoon sugar
1 teaspoon anise seeds
2 teaspoons fresh lemon juice, or to taste
1/3 cup heavy cream
Garnish: chopped shelled pistachios (not dyed red); white or dark chocolate shavings, removed with a vegetable peeler

How to make it

Purée watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.
Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.
Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.
Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes. Cover loosely and chill until set, at least 3 hours.
Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream.

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