Raspberry Dark Chocolate Scone

We have been getting our produce at the ranch market and today they have a lot of raspberries and blue berries on sale.  They are so fresh and cheap.  Today I bought a whole case of raspberries and blue berries.  My boys have been bugging me to make them scones and what a better way to make scones with fresh raspberries.  You will definitely love this recipe.  I made it with dark chocolate chips.  It goes so well with raspberries.  YUM!!

Ingredients:

2 cups all purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 Tbsp unsalted butter (cold and cut into small pieces)
2-3 oz dark chocolate chips (depending on how much chocolate chips you want on your scone)
3/4 cup fresh or frozen raspberries (I used fresh.  If using frozen, please make sure you DON'T thaw it)
1/2 cup whole milk plain yogurt
1 tsp pure vanilla extract
1 large egg, lightly beaten

Preheat oven to 375degrees and place rack in the middle of the oven.  Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.  Cut the butter into small pieces and blend into the flour mixture with a pastry blender or a food processor.  If you don't have either one of that, you can use your hands.  The mixture should look like coarse crumbs.  Stir in the chocolate chips and raspberries.  In a small bowl or measuring cup, whisk together the yogurt, vanilla extract and egg.  Add this mixture to the flour mixture and stir just until the dough comes together.  Do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll the dough into a circle, about 7 to 8 inches round and about 1-1/2 inches thick.  Cut the dough into eight triangles.  Place the scones on the baking sheet.

Bake for about 18 - 20 minutes or until golden brown and a toothpick comes out clean when inserted in the middle of the scone.  Remove from oven and place on a wire rack to cool.

Hope you like this delicious scone.  Happy baking!

Spiced Turkey Burger

My husband and I decided to do the Chris Powell's 12 weeks challenge.  In this challenge they share some healthy and amazing recipes.  One of the recipes that I love is the Turkey Burger.  If you know me, I always alter the recipe a little.   Here is the super healthy, tasty and juicy spiced turkey burger.  It is so simple and you can make it ahead and freeze them by portion size.  That way, it is ready to go whenever you want to eat it.  You can serve it with anything, but if you don't want the carb, you can eat it without a bun.  I served mine with salad.

Ingredients:

1/2 lb lean ground turkey
Lettuce
Bell peppers
Cucumber

Seasonings for the turkey burger:

1/2 tsp cayenne pepper
1/4 tsp ground coriander
1/8 tsp ground black pepper
1/8 tsp oregano
1/8 tsp ground cumin
1 clove garlic, pressed
1/2 tsp salt

Mix all the seasonings in a large bowl.  Knead in ground turkey into bowl to combine with the seasonings until well mix.  Form meat into 2 balls.  Put each ball on a parchment paper and lay another parchment paper on top of the turkey ball.  Use a flat plate and press them down to form a circle like a burger.  Repeat with the second turkey ball. 

If you want to double or triple your recipe to make extra and freeze them, follow the steps above.   This recipe portion is only for 2 person.

You are now ready to cook them.  Put a little olive oil in a pan over medium heat.  Cook the burgers on both sides until done.  I served mine with lettuce, bell peppers and cucumber since we are watching our calories.  :-)

Enjoy the healthy eating!

Twice Cooked Potatoes

This is a great side dish especially with the Roast Butterflied Chicken.  This is very easy and delicious.

Ingredients:

8 - 10 medium sized potatoes
Parsley - chopped
Olive Oil
Salt and Pepper
Water

Preheat oven to 400 degrees.

Washed the potatoes and leave the skin on.  Put them in a pot and filled with water.  Boiled for 10 minutes and drain.  Let cool and cut them into wedges.  Put them in a bowl, drizzle with olive oil and season with salt and pepper.  Mixed them and make sure they are well coated with oil and seasoning.  Place them in a single layer in a baking sheet.  Bake them in the oven for 15 minutes.  Remove from oven and turn the potatoes and put it back in the oven and bake for another 15 minutes.  Remove from oven and sprinkle with some chopped parsley.  Mixed it with a spatula and spoon into a serving dish.  You can sprinkle a little more of the chopped parsley to make it look prettier if you want.  Time to eat.. soft inside and crunchy on the outside.

Roast Butterflied Chicken

Want a quick and easy meal for dinner?  Making butterflied chicken is really easy.  Just butterflied the chicken and throw it in the oven and let it roast away while you do other housework.  Before we start roasting the chicken, we need to butterfly the chicken.  Here is how you can butterfly the chicken.  It is super easy. 

Butterflying the chicken:

Turn the chicken breast side down. Hold the chicken tail with one hand and using a sharp pair of kitchen shears on the other hand and cut along both sides of the backbone. 

 

Turn the chicken 180 degrees (top of chicken facing you).  Use a paring knife to make a cut through the piece of white cartilage, or gristle, covering the breastbone.  It's located in the cavity of the chicken on the end facing you.

 

Grasp each side of the chicken and bend the carcass backwards at the line of the cut.  Bend until you hear a crack.  This exposes the breastbone.

 

Run a finger along each side of the breastbone all the way to the end of it to separate the bone from the meat.  The breastbone runs down the center of the chicken.  Once separated, remove the entire breastbone.

 

Push flat to butterfly the chicken and remove any excess fat and clean the chicken.  Use a paper towel to pat dry the chicken.

 

Now, let's cook the butterflied chicken.  Preheat the oven to 450 degrees.

Ingredients:

1 whole chicken (3 - 4 lbs)
2 stalk of celery (cut into 1 inch)
2 carrots (cut into 1 inch)
1 small onion (cut into quarters)
2 Tsp dried Rosemary
Olive Oil
Salt and Cracked Pepper

Place the cut celery, carrots and onion in the roasting pan.  Drizzle with olive oil.  Season with salt and pepper, mixed it well to make sure they are well coated. 

Season both side of the chicken with salt, pepper and rosemary.  Be a little generous with the salt and pepper.  Drizzle both side of the chicken with olive oil.  Place the chicken in the roasting pan, skin side up on top of the vegetables.

Roast the chicken in the oven and let it roast for 45 minutes.  Every oven is different.  Please make sure you check and see to make sure the chicken is not burnt or you might need more time to roast the chicken.  Once it is done, use a meat thermometer to see if the meat register at 180 degrees.  You do not want a raw chicken.  Put the thermometer in the breast which takes the longest to cook.

Remove from oven and let it rest for 10 minutes before you cut the chicken.  Enjoy the yummy and crispy butterflied chicken. 

Roasted Red Peppers and Italian Sausage Frittata

One of the best thing to eat for breakfast is Frittata.  Frittata is an egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses and vegetables.  You can put anything in the Frittata and it still taste fantastic.  Since I have Italian sausage, eggs, roasted red peppers and eggs in the fridge, why not make a Frittata out of it.  It is so delicious and hope you will enjoy this fantastic breakfast Frittata.

Ingredients:

1 Tbsp olive oil
8 oz Italian sausage, casings removed (You can also use Johnsonville ground Italian sausage)
1 onion, diced
6 large eggs, beaten
1/2 cup grated parmesan cheese
1 large roasted red pepper, diced
1/4 Tsp salt
1/4 Tsp pepper
1/2 to 1 cup shredded mozzarella cheese

Directions:

Preheat oven to 400 degrees F.

Heat the oil in an over proof pan over medium heat.  Add the sausage and cook until it has just browned, breaking it apart as you go.  Add diced onions, and sauté until tender about 5 minutes.  Dish out the sausage and onions into a dish and set aside.

Mix the eggs, parmesan, roasted red peppers, sausage, onions, salt and pepper in a large bowl.  Once it is well mixed, pour the egg mixture into the pan and cook until the eggs are almost set, about 10 - 15 minutes.

Transfer the pan into the oven and let the eggs finish cooking, about 10 minutes.  Take it out of the oven when the eggs is done, sprinkle mozzarella cheese on the eggs and broil until the cheese melted, about 2-4 minutes.

Time to enjoy!!!! 

Lasagna Rolls

Making traditional lasagna can be very time consuming but making these lasagna rolls are super easy.  A traditional lasagna is made by interleaving layers of pasta with layers of sauce, meat and cheese.  I prefer making lasagna rolls because it is easier to serve compare to the traditional layered lasagna.  You can serve the lasagna rolls without cutting and just serve one, two or three rolls with a breeze.  Hope you will start making lasagna rolls instead of the traditional lasagna.

Ingredients:

Béchamel Sauce:

2 Tbsp unsalted butter
4 Tsp all-purpose flour
1-1/4 cups whole milk (you can also use low fat milk)
1/4 Tsp salt
1/8 Tsp ground black pepper
Pinch of nutmeg

Lasagna:
1 (15 oz) whole milk ricotta cheese
1 (10 oz) frozen chopped spinach (thawed and squeezed dry)
8 oz Italian sausage (you can use mild or spicy)
1 cup plus 2 Tbsp grated Parmesan
1 large egg beaten
3/4 Tsp salt, plus more for salting water
1/2 Tsp ground black pepper
1 to 2 Tbsp olive oil
12 uncooked lasagna noodles
1 jar of Traditional pasta sauce (You can use any marinara sauce.  I used Ragu)
1 cup shredded mozzarella

Directions:

Butter a 13 x 9 x 2 inch glass baking dish and set aside.

Brown the Italian sausage in a pan and breaking it apart as you go.  Once it is browned, let it cool.

To make the béchamel sauce, melt the butter in a saucepan over medium-low heat until it is foamy.  Add the flour and whisk for 3 minutes.  Whisk in the milk and increase the heat to medium-high.  Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.  Whisk in the salt, pepper and nutmeg into the béchamel sauce.

Pour the béchamel sauce over the bottom of the buttered baking dish. 

Preheat the oven to 450 degrees F.

Mixed the ricotta cheese, spinach, Italian sausage, 1 cup Parmesan, egg, salt and pepper in a medium bowl.  Make sure it is well mixed.

Add a tablespoon or 2 of oil to a large pot of boiling salted water.  Boil the noodles until just tender but still firm to the bite, or they call it al dente.  Drain and arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Lay out 4 lasagna noodles on  a work surface, then spread a large spoonful of ricotta mixture evenly over each noodle.  Starting at one end, roll each noodle to the other end.  Lay the lasagna rolls seam side down on the béchamel sauce.  Repeat with the remaining noodles and ricotta mixture.  Spoon the jar of sauce or marinara sauce over the lasagna rolls.  Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.  Cover tightly with foil.  Bake until heated through and the sauce bubbles, about 20 minutes.  Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.  Let stand for 10 minutes and serve. 

S'mores Cupcakes

All kids love s'mores and what better way to have it than in a cupcake.  My boys have been begging me to make s'mores all summer.  I found a few different recipes online and I tweaked the recipe to make my own version of s'mores cupcakes.  My boys told me that these are the BEST cupcakes ever.  :-)

 

Ingredients for the Graham Cracker and Milk Chocolate Cupcakes:

1/2 cup all purpose flout
1-1/2 cups finely crushed graham crackers (about 20 graham crackers)
2 Tsp baking powder
1 Tsp salt
1/2 cup  (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 Tsp vanilla extract
3/4 cup milk
1 cup milk chocolate (rough chopped)

Ingredients for toppings:

Marshmallows (You can use either the big ones or the mini ones)
Hershey's chocolate bar (break into small pieces)
Graham crackers (cut into 4 triangles from each graham cracker)

Instructions:

Crushed the graham crackers using a food processor until very fine.  Set aside.  Instead of roughly chopped the milk chocolate, I used the food processor.  Just pulsed a few times and set aside.

Preheat the over to 350 degrees F.

Mix the flour, crushed graham crackers, baking powder and salt together in a bowl and set aside.

Cream the butter and sugar until light and fluffy.  Add eggs, one at a time, mixing well after each addition.  Add vanilla.  Alternately add flour mixture and milk and beat until batter is almost smooth.  Fold in the milk chocolate.

Spoon batter into cupcake liners, filling cups about 2/3 full.  Bake for 18-20  minutes or until tester inserted into the center comes out clean.  Remove from oven and cool.

Once the cupcakes are cool, turn your oven to broil. 

I used the big marshmallows and cut them into half.  Placed three halves of the marshmallows on top of each cupcake.  Put them in the oven for 30 seconds until the marshmallows turned brown.  (Watch it or else it will burn).  Remove from oven and let it cool.  Once it is cool, decorate each cupcake with a piece of graham cracker and Hershey's chocolate.  Enjoy!

Malaysian Wat Tan Hor (Flat Rice Noodles with Egg Gravy)

This is one of my favorite dishes that I really missed in Malaysia.  We used to go to the hawker stall in Kuala Lumpur for midnight supper.  Wat Tan Hor means flat rice noodles with smooth egg gravy.  This dish usually used pork, shrimp, squid and fish cake.  I am using chicken, shrimp and fish ball in this recipe.  You can omit the seafood if you don't like.  I know some folks do not like seafood.  It is absolutely fine to omit the seafood, and it still taste as good.  My family prefers chicken, and I switched the pork out with chicken.  I hope you like this delicious dish from my homeland, Malaysia.

Ingredients:

For the noodles:
600g flat rice noodles (you can find it in any Asian grocery stores)
4 cloves of garlic chopped
2 Tbsp light soy sauce
1Tbsp dark soy sauce
Dash of pepper
Vegetable oil for frying

For the meat and vegetables:
Sliced pork or chicken (marinate with soy sauce, corn flour and sesame oil)
Sliced fish cake/fish ball
Shrimp (marinate with salt and pepper)
Choy sum (mustard green)

For the sauce:
3 cups of chicken broth and 1/2 cup of water
1 Tsp oyster sauce
1 Tbsp Chinese cooking wine (shaoxing wine)
1-2 Tbsp soy sauce or to taste
1/2 Tsp sugar
Salt and pepper to taste

For thickening the sauce:
3 Tbsp of corn flour combined with 3 Tbsp of water (1:1 ratio)
2 large eggs beaten

Instructions:

Soak the rice noodles in hot water and separate them into single layer.

Heat up some oil in a wok and fry the shrimp and fish cake/ball until cooked.  Remove and set aside.

Heat up 3 -4 Tbsp oil in the wok and fry half the chopped garlic, then add rice noodles, light soy sauce, dark soy sauce and a dash of pepper.  Fry on high heat for about 1-2 minutes.  Transfer to a large serving dish.  Place the shrimp and fish cake/ball on top of the noodles.

Heat up some oil in the wok and fry the other half of the chopped garlic, then add the sliced pork or chicken and fry until cooked.  Add the sauce ingredients and bring to boil.  Add vegetables and simmer until cooked.  Remove vegetables and slice pork or chicken and place them over the noodles. 

Add corn flour mixture to the simmering broth in the wok, stir until it comes to a boil.  Add beaten eggs and stir quickly until eggs start to cook and the gravy turns opaque and creamy.  Please make sure you don't overcook the eggs.  Quickly ladle the gray over the noodles.  Serve immediately.

Chicken Chow Mein

Chow mein is a Chinese term for stir fried noodles, vegetables, and meat. There are many different varieties of  chow mein.  Chow mein can be easily prepared at home.  My family loves chow mein.  This is a very simple dish that you can prepare at home.  Here is how you can make chow mein without any fuss.  I used chicken in this recipe.  You can use any meat you want.

Ingredients:

8 oz chow mein (Chinese noodles)
2 oz chicken (cut into thin slices)
3 garlic cloves (finely chopped)
3 eggs slightly beaten
1/2 cup shredded cabbage
1/4 cup shredded carrot
1 Tbsp corn starch
1 Tsp sesame oil
2 Tbsp soy sauce (1 Tbsp for the chicken and the other 1 Tbsp for the seasoning mixture)
1 Tbsp oyster sauce
1/2 Tsp sugar
1/2 Tsp dark soy sauce
2 Tbsp water
4 Tbsp cooking oil
Salt and pepper to taste

Preparation:

Cut the chicken into thin slices and marinate with 1 Tbsp corn starch, 1 Tbsp soy sauce and 1 Tsp sesame oil.  Let it marinade for at least half an hour.  This way it will give the chicken a smooth texture and great flavor.

Soak the chow mein in cold water for about 5 minutes.  Rinse a few times until the water turns clear and the chow mein is soft.  Drain the excess water and set aside.  (Don't over soak the chow mein or the noodles will get soggy).

In a small mixing bowl, mix all the seasoning ingredients (from soy sauce to water).  Set aside.

Heat up the wok with 2 Tbsp cooking oil.  Add the beaten eggs into the wok and stir it around to make a scramble egg.  Once it is done, dish it out and set a side. 

Add the rest of the 2 Tbsp cooking oil. Add in the chopped garlic and stir fry until light brown or aromatic (not burned).  Add the chicken and stir fry until they are cook.  Add the shredded cabbage and carrot into the wok and do a few quick stirs.  Add the noodles and the seasoning mixture.  Continue to stir until the noodles are well blended with the seasonings and completely cooked through.  Add in the scramble eggs into the noodles and give it a few quick stir until well blended.  Serve and enjoy!

Refreshing Lemon Cupcake with Lemon Buttercream

We are celebrating one of our lawyer's farewell party tomorrow and I decided to make lemon cupcakes.  What a refreshing desert for this hot summer day.  Here is the recipe for you to enjoy!



Ingredients for the cupcakes:

5 egg whites (room temperature)
3/4 cup buttermilk
2 lemons zested
3/4 cup unsalted butter (softened)
1 3/4 cup granulated sugar
2 1/2 cup all purpose flour
1 Tbsp baking powder
1/2 Tsp kosher salt

Ingredients for the lemon buttercream frosting:

1 cup unsalted butter (softened)
4 cup powdered sugar
1 lemon zested and juiced
2 Tbsp heavy cream

Time to make the cupcakes...

Preheat oven to 350 degrees.

In a small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest.  Set aside.  In the mixing bowl, beat the butter and sugar until creamy (about 2-3 minutes).  Add in the dry ingredients and mix until combined.  Slowly add in egg white mixture.  Beat in the remaining buttermilk.

Prepare cupcake tins with paper cupcake liners and fill it half full.  Bake for 15-20 minutes (depending on your oven).  Remove and cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Making the lemon buttercream frosting...

Beat the butter for 3-5 minutes until pale in color.  Add powdered sugar, lemon zest and juice (2-3 Tbsp) and cream.  Beat for 3-5 minutes until fluffy. 

Time to frost your cupcakes and decorate.  I used lemon soft chew candy (cut into half) to decorate.  Enjoy this yummy refreshing cupcakes!

Teo Chew Bak Chang (Zongzi)

 

Zongzi is a Chinese traditional food, made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.  They are cooked by steaming or boiling.  This is eaten during the Duanwu Festival, which falls on the fifth day of the fifth month of the lunar calendar (approximately late May to mid-June).  This year it fell on June 12, 2013.

Being in United States, and did not have the luxury of having my mom's Zongzi, I learned to make this by watching her since I was a little girl.  I now made this for my husband and kids.  My husband is not too crazy for this but my kids love it.  Yes, my kids have some Chinese genes in them.  Below is my mom's fantastic Teo Chew Bak Chang (Zongzi) recipe that I modified it slightly.  It takes a lot of work but it is all worth while when it is ready!  Enjoy!

Ingredients:

5 lbs glutinous rice (soaked overnight)
4 lbs pork belly (cut into chunks)
10 oz chestnut (soaked)
10 oz dried shrimp (soaked)
10 oz dried mushroom (soaked) and cut into half)
14 oz bamboo leaves (boiled and soaked)
Strings
7 tbsp dark soy sauce
7 tbsp light soy sauce
8 tbsp oyster sauce
2 tbsp corn flour
5 tsp five spice powder
5 tsp salt
5 tsp pepper
1 garlic (used for pork belly and dried shrimp)
5 tbsp oil
Water

Preparation:

Soak the glutinous rice over night.
Soak the dried mushroom, chestnut and dried shrimp.
Boil the leaves and wash it piece by piece.
Wash the pork bell, cut into one inch chunk, marinate the pork belly with 3 tsp salt, 3 tsp pepper, 3 tsp five spice powder, 4 tbsp oyster sauce, 3 tbsp dark soy sauce, 3 tbsp light soy sauce and 2 tbsp corn flour, and leave it over night.

Cooking:

Heat up the wok with oil, sautéed the garlic for couple of minutes and then in goes the marinated pork belly.  Throw in the chestnuts and mushrooms.  Add in some seasonings; 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp oyster sauce, 1 tsp salt, 1 tsp pepper and 1 tsp five spice powder to further enhance the taste.   Stir fry for approximately 15 to 20 minutes.  Remove from heat and set aside for it to cool off.

Now for the glutinuous rice.  Similar cooking process, just the rice and add in the same seasonings and stir fry for 15 minutes.  do add some water if it's too dry.  Set aside.

In a small wok, stir fry garlic and dried shrimp for 2 minutes or until fragrant.

Finally, we are ready to wrap....

Wrapping:

Take two leaves and fold into a cone shape.  Add 1 tbsp of glutinous rice, 2-3 pcs of pork belly, 1/2 pc of mushroom, 1 pc chestnut, 4-5 dried shrimp, and fill up with glutinous rice.  Fold and wrap the leaf to close the gap.  Make sure there's no gap.  Secure with the string tightly.

Cook the Bak Chang (Zongzi) in a large pot of boiling water for about 4 hours.  Enjoy!!!

Make sure you put some in the freezer for later.  You can store the rest in the fridge.  When you want to eat, just unwrapped one or two or more and microwave it.