Thursday, February 28, 2013

Grilled Shrimp with Avocado Salsa

I am a serious seafood lover. So when I found this recipe at Woman Know Thyself's Facebook page, I had to borrow it. 



Ingredients:


For the Shrimp:
24, 16-20 count prawns, peeled and deveined
18 cherry tomatoes
2 tablespoons fresh thyme
3 tablespoons shallots, minced
1 tablespoon cumin
2 tablespoons basil, chopped
¼ cup extra-virgin olive oil
Kosher or sea salt and cracked black pepper to taste
½ lemon (use while grilling)
6 skewers (soak the skewers in water for 6 hours before using)

For the salsa:
1 ripe avocado, diced
1 small red onion, diced
1 small roma tomato, seeded and diced
2 tablespoons cilantro, chopped
½ lemon, juiced
2 tablespoons olive oil
1 tablespoon white vinegar
Kosher or sea salt and cracked black pepper to taste

Directions:


For the Shrimp:
Marinate the shrimp in all the ingredients, except the cherry tomatoes and lemon, for at least 4 hours before grilling. Skewer the prawns with the tomatoes and grill, 3-4 minutes each side. Season with the lemon juice, salt and pepper while grilling.

For the Salsa:
Mix all the ingredients lightly and let set in the refrigerator for 15 minutes.

Saturday, February 23, 2013

Atchar Tjampoer Kuning - assorted pickled vegetables


This recipe belongs to a Dutch-Indo friend. When she sent it to me, she told me it was her Mom's and that she generally didn't share it. 







Vegetables:
Carrots...sliced 1/2" thick and 2.5" long
Italian hot peppers, green and red...remove MOST of the seeds...slice on a angle about 1/2" wide
1 large onion, diced
4 cloves of garlic, finely chopped
1 lb bean sprouts
1 lb of string beans...again thinly sliced on an angle
1/2 head of cauliflower....little sweet florets
1 jar of cocktail onions
1 can of baby corn
1 can of sliced bamboo shoots
Spices;
crushed fresh garlic, ginger, tumeric, white vinegar, a little sea salt, sugar
In a little oil, fry the onion.....add carrots, add hot peppers and garlic..simmer for about 2 minutes.Now add about 1 tbsp of ginger and 1/2 tbsp of tumeric.  Add string beans, cauliflower and simmer for another 2 minutes, add about 1/3 cup of white vinegar...if it is too dry...add a cup of boiled water...Add a good squeeze of Yellow mustard (French's)...stir.....Add corn, bamboo shoots, cocktail onions and the small caulifower florets.....color should be a medium yellow...not orange.  Stir...add the bean sprouts....Add sugar to taste...it should be sour/sweet/spicy with a little heat.....Add more water if you need to but it should not be soupy....the cooking shouldn't take you more than 8-10 minutes...you want the vegetables to be crispy but entrenched in the spices....  At the very end, I add a little 1/2-1/2 cream to it....now it will be a creamy colored yellow.....taste it....it may need a little more vinegar or turmeric or ginger...........
Make a large pot of it as it lasts for a very long time,....keep it in the frig.....
Great with a piece of fried fish  or chicken and a little sambal on the side.

Tuesday, February 19, 2013

Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut


Merging another recipe from my other cooking blog, Our Roots in Food.

Beef rendang or “rendang daging is of Indonesian origin. It's a time-consuming dish, but well worth it - save some leftover as it only gets better overnight.



Ingredients:
1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:
  1. Chop the spice paste ingredients and then blend it in a food processor until fine.
  2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
  3. Add the beef and the pounded lemongrass and stir for 1 minute.
  4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
  5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
  6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
  7. Add salt to taste. If not sweet enough, add more sugar to taste.
  8. Serve immediately with steamed rice and save some for overnight.


Cook’s Note:
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

This is good with white rice to tame the spiciness.  

Thursday, February 14, 2013

Bacon Roses: A creative treat for your loved one



The photo for this cute idea had been making it's rounds on Facebook.  I was lucky enough to find it in Pinterest via wacky owl and originally posted it in my family blog, Walking Between the Grapevines.Walking Between the Grapevines .










All you need to have bacon slices, bunch or artificial roses, baking tray. Drill machine and baking accessories. Just cut thin and even layers of bacon and warp each layer in the form of a rose flower. Put them in a baking tray having small separate baking compartments. Place the tray in the oven and bake the bacon well before ending. Pull out the golden brown bacon roses from the baking tray and let them cool by putting them on the surface on a tissue paper.









Now, take the artificial bunch of roses and remove the roses carefully from the bunch. Detach the lower part of the artificial flower and stopper from the artificial branches. Now, reattach the lower part with the artificial branches and insert the bacon roses on the pointed ends of the branches. Put the branches having the bacon roses on them in a glass vase and enjoy your wacky but tasty creation.



Monday, February 11, 2013

Peanut Butter Cup Brownie Bottom Cheesecake Recipe!

I found this recipe floating around the inter-web so I'm not sure who to give credit for it.  I do have to say to whoever came up with this recipe:

*on knees, bowing*  
You are a true Food God.

This quote came along with the recipe. And it's so true:

☆.•♥•This is HEAVEN in a Cheesecake form•♥•☆




Ingredients:

Brownie Crust
1 cup semi-sweet chocolate chips
1 cup peanut butter chip
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt


Cheesecake Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters


Decoration
6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cup



Directions:

  1. Heat oven to 350°F Grease 9-inch Springform pan with butter.
  2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. 
  3. Add eggs; stir until well blended. 
  4. Stir in flour, cocoa, baking powder and salt; blend well. 
  5. Spread in prepared pan.
  6. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. 
  7. Meanwhile make cheesecake layer (see below).
  8. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. 
  9. Spoon cheesecake mixture over chips. Turn down oven 325°.

Cheesecake Filling: (makes extra).


  1. Beat cream cheese in bowl of electric mixer until smooth.
  2. Add eggs, one at a time, beating well after each addition.
  3. Add sugar, peanut butter and cream; 
  4. mix until smooth.
  5. Stir in vanilla.
  6. Pour filling into prepared crust.
IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.

Directions, continued:

  1. Double-wrap Springform pan with aluminum foil to prevent water seeping inches.
  2. Place Springform pan into a larger baking pan.
  3. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
  4. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
  5. Remove from the oven and allow to cool on a wire rack for one hour.
  6. Run a knife along the edge of the cake to loosen it from the pan somewhat.
  7. Refrigerate for at least 4 hours before decorating.
Decoration: (makes a lot extra-try using it on individual slices after cutting).


  1. Remove cake from pan and put on a pretty plate.
  2. Bring whipping cream to boil in a small saucepan.
  3. Remove from heat and add semi-sweet and peanut butter chips. 
  4. Stir, stir, stir until melted and smooth.
  5. Drizzle over cake
  6. Add peanut butter cup halves around the edge of the cake.

Friday, February 1, 2013

Super Bowl Menu

Super Bowl is a big thing here. The girls and I really get into the game; screaming at the television like that will change the outcome, and threatening each other if we aren't rooting for the same team.  The guys aren't into football so much so they seem to enjoy watching us flipping out.  This year we won't have India here, since she is at college. Her boyfriend and his family will be experiencing something they may not be used to.  

Even so, we still have six of us here that I need to feed - and feed I will. I thought I would share with you our menu for Sunday.


From Damn Good Food BlogUltimate Spinach Artichoke Dip.



Ingredients:

1 tbsp. butter
3-4 cups baby spinach
2 green onions, thinly sliced
1/2 cup chopped tomatoes
1/3 cup chopped marinated artichoke hearts 
1/8 tsp. garlic powder
5 oz. cream cheese
4 oz. monterey jack cheese, grated
kosher salt and black pepper to taste

Directions:
  1. Preheat oven to 350. Spray a small (2-3 cup) baking dish with nonstick spray.
  2. In a skillet, melt butter over medium heat. 
  3. Add in baby spinach and green onions, cook until spinach has wilted down. 
  4. Season with salt and pepper. 
  5. Add in tomatoes, artichokes, garlic powder and cream cheese. 
  6. Cook and stir frequently until the cream cheese has melted down. 
  7. Remove pan from heat. 
  8. Stir in Monterey jack cheese. 
  9. Pour the dip into your prepared dish and pop it in the oven for 15 minutes. 
  10. Serve piping hot with pita or tortilla chips.

From Snapguide; South West Taco Dip

Make a Southwest Taco Dip



Ingredients

refried beans
sour cream
salsa
chili powder
taco seasoning mix
lettuce
taco style shredded cheese
tomato 

Directions:

  1. Add equal amounts of chili powder & taco seasoning to refried beans. 
  2. Stir until blended. Use as much or as little as you want. 
  3. After mix is complete, spread evenly into a serving dish. 
  4. Add 8 oz. of sour cream over bean mixture. 
  5. Add 1/2 cup of salsa over sour cream mixture. 
  6. Add 1 cup of lettuce over salsa mixture.
  7. Add 2 cups of taco style shredded cheese over lettuce.
  8. Chop tomato. Make sure to get rid of the seeds. You don't want your mixture to be too soggy.
  9. Spread chopped tomato over cheese.


French Onion Dip 
Ingredients: 

1 cup sour cream
1 package French Onion Dip Mix

Directions:

1. Stir sour cream and Seasoning Mix in small bowl until well blended. Cover.
2. Refrigerate 1 hour. Stir before serving. Serve with chips, crackers or fresh vegetables.
We'll be having ours with chips


 I'll be cheating a little on the Wings this year, since I bought  Quaker Steak & Lube Wing Sauce


So this is a simple 400° oven
  1. Bake wings on one side for 18 minutes. 
  2. Turn over and bake on the other side for 18 minutes. 
  3. Toss in sauce. 
Serve with Bleu Cheese or Ranch dressing - we'll have both.



From Rachael Ray, we'll be having Philly Cheese-steak Nachos


Ingredients:

  • 2 baguettes, cut into slices 1/4-inch thick
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups whole milk
  • 3 cups shredded provolone cheese - we'll be using Cheez Whiz
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 1 pound thinly sliced roast beef from the deli
  • 1 medium onions, sliced
  • 1 green pepper, sliced
  • Salt and pepper

Directions:

  1. Preheat oven to 350°F.
  2. Arrange bread slices on cooling racks set over baking sheets. 
  3. Bake until lightly golden, around 10 minutes.
  4. Heat a medium-size, deep skillet over medium heat. 
  5. Add butter and melt. 
  6. Add flour and gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes.
  7. Slowly add milk while continuing to whisk. 
  8. Gently bring milk to a bubble while stirring frequently. 
  9. Allow the milk to thicken a bit, then stir in provolone cheese until smooth.
  10. Heat EVOO in large skillet over medium-high heat. 
  11. Sauté the onion and pepper for 5-7 minutes until softened 
  12. Season with salt and pepper.
  13. Top the toasted baguette slices with provolone cheese sauce, roast beef, and onion and green peppers. 
  14. Put back into the oven for 5-10 minutes or until golden and bubbly on top.

From Annie's Eats, we'll be having Pizza Bites



Ingredients:

½ batch pizza dough (enough for 1 pizza)
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
Sliced pepperoni
For topping: 
Olive oil
Italian seasoning
Grated Parmesan cheese
Directions:

  1. Preheat the oven to 400˚ F.  
  2. Lightly grease a 9-inch pie plate or cake pan.  
  3. Divide the pizza dough into 20-24 roughly equal sized pieces.  
  4. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni.  
  5. Pull the edges of the dough around the fillings and pinch closed.  
  6. Place seam-side down in the baking dish.  
  7. Repeat with the remaining dough pieces.  
  8. Lightly brush the tops of the dough balls with olive oil.  
  9. Sprinkle with Italian seasoning and grated Parmesan cheese.  
  10. Bake for 20 minutes, or until the tops are golden brown.  
Serve warm, with dipping sauce as desired. 



From Oh So Delicioso, We'll be having Cheesy Potato Fries.


Ingredients:
Fries:
4-6 Potatoes
1/4 cup olive oil
Sea Salt, Fresh ground pepper, your favorite seasoning salt
Sour Cream/Ranch Sauce:
1 cup sour cream
1/2 cup ranch dressing 
1/4 cup milk
Toppings:
1 cup (or as much as you like) Shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions
Directions:
  1. Cut potatoes into "steak french fries" size. 
  2. Place on foiled baking sheet. 
  3. Drizzle with olive oil and lightly toss with tongs. 
  4. Sprinkle salts and pepper over the potatoes. 
  5. Bake 400 for 40 minutes or until fork tender
in seperate bowl mix:
  1.  sour cream, Ranch dressing and milk.
on a separate platter 
  1. smooth out 3/4 of the sour cream sauce.
  2. place hot potatoes on sour cream sauce.
  3. drizzle remaining sour cream sauce on potatoes
  4. Sprinkle toppings. 
  5. Place under broiler for a few seconds to re-melt cheese.
It's going to be messy and delicious.

From this blog, We'll have a favourite, Crescent Veggie Pizza.


Ingredients:

2     cans crescent dinner rolls
1     pkg (8oz) cream cheese, softened
1/2  cup sour cream
1     tsp dill weed
1/8  tsp garlic powder
1/2  cup small fresh broccoli florets
1/3  cup quartered cucumber slices
1     plum (Roma) tomato, seeded and chopped
1/4  cup shredded carrot

Directions: 
  1. Heat oven to 375 degrees.
  2. Unroll both cans of dough; separate dough into 4 rectangles.  In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
  3. Bake 13 to 17 minutes or until lightly golden brown.  Cool completely, about 30 minutes.
  4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth.  Spread over crust. Top with vegetables.  Serve immediately, or cover and refrigerate 1 to 2 hours before serving.  Cut into 8 rows by 4 rows.


For the sweet tooth we'll be having Chocolate Chip Cookie Dough DipFrom What Megan's Making

Ingredients:


1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
3/4 to 1 cup powdered sugar (*to taste)
1 teaspoon vanilla extract
3/4 cup mini chocolate chips, plus extra for sprinkling

Directions:


  1. In a small saucepan, melt the butter over medium heat. 
  2. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. 
  3. Stir in vanilla and set aside to cool.
  4. In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. 
  5. With the mixer on low speed, add in brown sugar and butter mixture. 
  6. Mix until combined. 
  7. Stir in the mini chocolate chips.
  8. Garnish with additional mini chocolate chips. 
Serve with animal cracker, 'nilla wafers or graham crackers.

With all of us having a love of cheesecake, we'll whip up this simple Cheesecake Dip


Cheesecake dip: 
  1. 1 block cream cheese, 
  2. 1 tub marshmallow cream
  3. 2 tubs cool whip mixed together 
  4. top with 2 cans cherry pie filling
Serve with graham cracker sticks.



For dessert we'll be having my shortened version of Whoopie Pies


Ingredients:

1 pkg Devil's Food Cake Mix
1/2 cup all-purpose flour
3 large eggs
1/2 cup vegetable oil
1-1/3 cups water

Directions:

  1. Preheat oven to 350°
  2. Line 2 baking sheets with parchment paper 
  3. Mix cake mix, flour, eggs, vegetable oil and water
  4. Using a tablespoon, scoop batter onto parchment-lined baking sheets. Put no more than 6-8 on a sheet pan, as the batter will spread
  5. Bake for 8 minutes.
  6. Let cool completely
  7. Frost when cool
I used container frosting to fill these - William asked for chocolate, since it was his birthday.

Store your Whoopie Pies between layers of wax paper to prevent them from sticking together.



Check out my Super Bowl board on Pinterest for more ideas.