PEPPERONI & CHEESE SCRAMBLED EGGS

Got this brilliant idea from the Food Network Magazine and my boys love it so much. It's very easy and quick to prepared. The eggs are very light and fluffy.....and the pepperoni is so crunchy and yummy.



Hereby I would like to share the recipe with you'll....ENJOY!!!!




INGREDIENTS :

1 tsp grapeseed  oil
1/4 pound beef pepperoni, peeled and thinly sliced
2 tbsp unsalted butter
6 large eggs
1/2 cup whole milk
Kosher salt and freshly ground black pepper
3/4 cup grated cheddar cheese
1 tbsp finely chopped parsley


METHODS :

1. Heat the grapeseed oil in a large nonstick skillet over medium-heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.

2. Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 tsp salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes.

3. Sprinkle the egg with the cheddar cheese and layer it the pepperoni. Then sprinkle with the chopped parsley, cover and removed from the heat to finish cooking, about 1 more minute.

 

 

ROLLED CHICKEN BREAST WITH TOMATO SAUCE & BASIL OIL & CHAMPAGNE RISOTTO

This entree really delicious.....the Rolled Chicken Breast is tasty with salty prociutto, provolone cheese, fresh rosemary wrapped inside and a touch with a delicious tomato sauce. The side dish of this entree, I served it with the Champagne Rissotto with Asparagus and this entree also go along well with a glass of good white wine or champagne. Enjoy!!!

 

Recipe for Rolled Chicken Breast with Tomato Sauce & Basil Oil
This recipe is from ABC Good Morning America by Chef Wolfgang Pucks

INGREDIENTS :

4 chicken breast, halves
4 slices prociutto
4 slices provolone cheese
4 fresh basil leaves
3 tbsp extra virgin olive oil
Pinch of chili flakes
1 tbsp fresh rosemary, chopped
2 tbsp white wine
Kosher salt & pepper, to taste
12 oz  jarred tomato sauce
4 tbsp buttered bread crumbs

- Basil oil for garnish *
- Fried basil leaves for garnish (optional)



METHODS :

1. Preheat the oven to 400 degree Fahrenheit. Pound the chicken breast with mallet until 1/4" thick, then season with salt and pepper.

2. Place 1 slice each of prociutto, basil and provolone cheese. Tuck inside and roll up as for jelly roll. Skewer with bamboo skewer or tie.

3. In a medium size bowl add olive oil, pinch of chili flakes, rosemary, white wine, tomato sauce, salt and pepper. Whisk the ingredients together and pour into a baking dish. Place rolled chicken breast on top of the sauce. Sprinkle top of chicken with bread crumbs, cover with parchment paper and aluminum foil, and placed in preheated oven for 20 minutes.

4. Remove foil and parchment paper. Continue to cook until breadcrumb turn golden brown, about 5 minutes. Remove from oven and let it stand for 5 minutes before serving.



* For Basil Oil
2 cups fresh basil leaves
1 cup olive oil

In boiling salted water, blanch basil for 2 seconds. Refresh in bowl of iced water and drain well. Place on baking tray lined with paper towel and let it dry for 1 hour. Pour olive oil in a blender. Turn machine to puree and slowly add in the basil. Continue to process until pureed and well blended. Transfer to a squirt bottle and allow to steep for a few hours. Use as needed.


Recipe for Champagne Risotto with Asparagus
This recipe is from Chef Giada De Laurentiis
 
INGREDIENTS :

4 thin slices prociutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tbsp butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 tsp salt
1/2 tsp freshly ground pepper


METHODS :

1. Preheat the oven to 450 degree Farenheit.

2. Place the slices of prociutto on a lightly greased baking sheet. Bake until the prociutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

3. In a medium saucepan, bring the chicken broth to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken broth for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken broth at a low simmer.

4. In another medium saucepan, melt 1 tbsp of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering chicken broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt and pepper.


To Garnish This Entire Entree

Cut the Rolled Chicken Breast into serving bites and placed on the individual serving platter. Then spoon some tomato sauce on top of the chicken.
Spoon the Champagne Rissoto on the side of the chicken and drizzle with some Basil Oil on top of the chicken and risotto.
Garnish the risotto by breaking the crisp prociutto into smaller pieces and topped the chicken with fried basil leaves.
Serve immediately.

LEMON ORANGE CHEESE CHIFFON CAKE

I have some leftover cream cheese, lemons and oranges in my fridge and decided to make a chiffon cake for breakfast tomorrow morning.

The chiffon turns out to be soft and fluffy with the tangy taste of the lemon and orange. It sure good with tea or coffee......yummy!!!!

INGREDIENTS :

(A)

1/2 cup freshly squeezed lemon and orange juice

4 oz cream cheese ( I used fat free cream cheese )

3 tbsp unsalted butter

(B)

6 large egg yolks

1 cup cake flour

1/2 tsp baking powder

1/2 tsp fine salt

1 orange, zested

1 lemon, zested

(C)

6 large egg whites

1 cup fine granulated sugar

1/2 tsp cream of tartar

METHODS :

1. Combine ingredients (A) in a double-boiler and cook stirring occasionally until thicken. Set aside to cool completely.

2. Preheat oven to 325 degree F.

3. Sieved the cake flour, baking powder and salt in a mixing bowl and stir well. Then in a food processor, add in the cooled cheese mixture, egg yolks and flour mixture. Blend it until the mixture is smooth. Pour into a mixing bowl and set aside.

4. In another mixing bowl with a whisk attachment, in high speed whisked the egg whites until foamy. Then add in the sugar and cream of tartar in high speed until stiff peak.

5. Fold the egg white mixture to the cake batter in 3 additions. Pour the cake batter into an ungreased tube pan and bake for 55 to 60 minutes.

6. Invert the tube pan immediately on a wire rack to cool completely. Using a sharp knife, carefully go around and under the cake for easy removing the tube pan. Cut the cake into desired sizes and served.

FRIED CHEESE RAVIOLI

Usually fresh ravioli is served with marinara sauce after cooked in a boiling water. This time I'm making them in crispy texture and sprinkle with some fresh grated Parmesan and good quality of marinara sauce.

The result to the outcomes was delicious and it's the best appetizer. Hereby is the recipe I would like to share;

INGREDIENTS :

Olive oil, for frying

1 cup buttermilk

2 cups Italian-style bread crumbs

1 box store-brought cheese ravioli

1/4 cup freshly grated Parmesan

1 jar store brought marinara sauce, heated, for dipping

METHODS :

1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer register 325 degree F.

2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet and continue with the remaining ravioli.

3. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

4. Sprinkle the fried ravioli with freshly grated Parmesan and serve with a bowl of warmed marinara sauce for dipping.

CREAM CHEESE CHIFFON CAKE

Yesterday while I was browsing all my favorite blogger, I came across to Beachlover blog with this interesting chiffon cake recipe with cream cheese. I immediately dotted down all the ingredients and methods for today's baking.

These few days it have been very cold in Atlanta, Georgia and I am having the mood of baking to make my house warm. This chiffon cake is so soft and fluffy. It's tastes almost the same like Japanese Cheesecake and I totally love it because it's not so sweet and it goes well with any kind of hot or cold drinks.

INGREDIENTS :

(A)
1/2 cup milk
4 oz cream cheese
3 tbsp butter

(B)
1 cup cake flour
6 large egg yolks
1/2 tsp baking powder
1/2 tsp salt

(C)
6 large egg whites
1 cup fine granulated sugar
1/2 tsp cream tartar



METHODS :

1. Combine all ingredients (A) in a double-boiler, cook until thicken and incorporated. Then set aside to cool down.

2. Preheat oven at 325 F.

3. Sieve all the dry ingredients (B) in a mixing bowl and stir it with a spatula until well combined. Then add in the eggs and the mixture of the ingredients (A), with a hand mixture (with whisk attachment), whisk until well incorporated and the mixture smooth.

4. In another mixing bowl, beat ingredients (C) in high speed until stiff peak and glossy. Then fold in the egg whites mixture to the cake batter in 3 parts.



5. Pour the cake mixture into ungreased 10" tube cake pan and bake for 55-60 minutes.

6. Invert the cake and let it cool completely in the pan. When it's cool, loosen the edges of the pan with a sharp knife and remove the cake gently. Cut into desired size and served.

TIRAMISU BIRTHDAY CAKE

Yesterday was my hubby's birthday and I decided to make him his favorite Tiramisu cake. This cake is always a WOW for my family because the recipe really taste good and not so sweet. I love the cake texture that's so creamy and tasty from the mascarpone cheese.

This recipe I have double up because I want to make a 9" cake and 12 servings. If you wanna make just 6 servings, just reduced the ingredients to half and arranged it the 13 by 9-inch baking dish.

You'll got to try this recipe from Giada De Laurentiis....is really the best of the best!!!

Recipe courtesy Giada De Laurentiis of Everyday Italian at Food Network


INGREDIENTS :

12 egg yolks***
6 tbsp sugar
2 lb mascarpone cheese, at room temperature
3 cups strong espresso, cooled
4 tsp dark rum
48 packaged ladyfingers
1 cup bittersweet chocolate shavings, for garnish
some white chocolate shavings, for garnish
some fresh raspberries, for garnish


METHODS :

1. In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 2 tbsp of espresso and mix until throughly combined.

2. In a springform pan, layered a parchment paper on the bottom. In a small shallow dish, add remaining espresso and rum and mix it well. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of the springform pan, breaking them in half if nescessary in order to fit the bottom. Arrange the unsoaked ladyfingers standing on the side of the sringform pan. (If you want the ladyfingers to stand just fit in the pan, cut the ladyfingers in desired lenght).

3. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with the remaining mascarpone mixture.

4. Cover tiramisu with plastic wrap and refrigerate for at least 3 hours, up to 8 hours. (I keep mine in refrigerator for overnite).

5. Before serving, sprinkle with chocolate shavings and raspberries. Let it comes to a room temperature and served.

***RAW EGG WARNING
Food Network Kitchens Advisory - suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

LEMON POPPY SEEDS CUPCAKES WITH MANGO CREAM CHEESE FROSTING

My new adventure of creating a poppy seeds cupcakes. After hearing from my friend Su from Cooking Momster, she baked this poppy seeds cupcakes last week and turn out the cupcakes is not soft and fluffy. So I told her that I will try it myself and make her recipe little bit different and it really turns out to be super moist and fluffy. Here I would like to share my ideas of baking to all of you and Happy Baking!!!


Always remember to preheat the oven before doing any baking. This is a MUST!!! I boiled a pot of hot water and pour it in a baking sheet and leave it in the oven while I do my cupcakes mixing.


After mixing all the ingredients, I fold in the poppy seeds until well mixed.


Then put the mixture in a prepared lined muffin cups at about 2/3 full ( I'm lazy to do the 2nd batch so I put all the mixture in the muffin cups till full).


Put the muffin cups to the baking sheet with hot boil water ( that's called Water Bath Method ).


This is the batch of cupcakes look like after baking for 30 minutes at 350 F / 175 C


After the cupcakes cooled, I frosted with some Mango Cream Cheese Frosting and topped off with a lemon for decorations.

INGREDIENTS :

For Cupcakes:

3 large eggs, at room temperature
150 g fine granulated sugar/caster sugar
1 tsp pure vanilla extract
100 g unsalted butter, at room temperature
100 ml milk, at room temperature
210 g self-raising flour
1/4 tsp fine salt
2 lemon, zested
1 lemon, juiced
50 g poppy seeds


For Mango Cream Cheese Frosting:

1/4 cup mango puree
4 cups powdered sugar
8 oz cream cheese, at room temperature
8 oz ( 2 sticks ) unsalted butter, at room temperature
1 tsp pure vanilla extract




METHOD :

For Cupcakes:

Preheat the oven to 350 F / 175 C. Place the cupcake liners in the 12 muffin cup tin.

In a mixing bowl with paddle attachment, beat the butter until creamy for about 5 minutes. Then gradually add the sugar and beat until pale and fluffy for about 15 minutes. Add the eggs, one at a time until incorporated and then add the vanilla extract and the lemon zest.

Add the flour in 3 batches and the milk and lemon juice in 2 batches. Always start with dry ingredients then the wet ingredients. Always end with wet ingredients. Mix until well incorporated. Then fold in the poppy seeds until well mixed.

Example : add the flour, then the milk and lemon juice. Then again flour then the milk and lemon juice. And lastly the flour.

Using a ice-cream scoop, scoop the mixture to the lined muffin tins until at 2/3 full.

Bake in the water bath for about 30 minutes or until a skewer inserted into the middle of the cupcake comes out clean.

Leave cupcakes in the cupcake muffin tins for 3 minutes before taking out and let it cool completely on a wire rack before frosting.



For Mango Cream Cheese Frosting

In a mixing bowl with a paddle attachment, beat the butter and cream cheese until creamy. Then add the mango puree and the vanilla extract until incorporated.

Gradually add the powdered sugar, 1 cup at a time.

Beat the frosting at low-medium speed until it smooth and ready to frost.

These cupcakes are so yummy, moist and fluffy. With the Mango Cream Cheese Frosting combination with the LemonPoppy Seeds Cupcakes....I can said is a best dessert for summer time!!!

PARMESAN-CRUSTED PORK CHOPS

Yummy Pork chops with crusted Parmesan cheese and served it with refreshing Beans Salad. I always used the best Parmesan cheese that is Parmigiano-Reggiano from Northern Italy that being aged for perfection. It's has a saltiness and great aroma that is so delicous on anything like pasta, chicken, etc., .

This is the example of the Parmesan cheese which you should shop and serve your guests.

INGREDIENTS :

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 ( 1/2 to 3/4" thick ) center-cut pork loin chops ( each about 10 to 12 oz )
salt and freshly ground black pepper
6 tbsp olive oil
lemon wedges, for serving



METHODS :

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate.

- Sprinkle the pork chops generously with salt and pepper on both side.

- Coat the pork chops completely with the cheese, patting to adhere.

- Dip the pork chops into the eggs.

- Then coat completely with the bread crumbs, patting adhere.

Heat the olive oil in a very large skillet over medium heat. Add the pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 F, about 6 minutes per side.

Transfer the pork chops to plates and serve with lemon wedges.

CROSTINI WITH SUN-DRIED TOMATO JAM & GOAT CHEESE

I was having a house warming last Sunday and all my friends were very satisfied with this appetizer. I spread the sun-dried tomato jam on a crusted sliced baguette and atop it with a drop of goat cheese that mixed with fresh chopped thyme. The combination is so perfect that everyone give me a THUMB UP!!!

INGREDIENTS :

Sun-Dried Tomato Jam;
1 (8 oz) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tbsp olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tbsp sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper

Crostini;
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
salt & pepper
5 oz goat cheese, room temperature
2 tsp chopped fresh thyme leaves


METHOD :


For the Sun-Dried Tomato;

Place a medium saucepan over medium heat. Add chopped sun-dried tomatoes, 1 tbsp of the reserved sun-dried tomato oil, olive oil, onion and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes.

Add the sugar, vinegar, water, chicken broth, thyme, salt and pepper. Bring the liquid to a boil, reduce the heat and simmer, covered for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 minutes. Remove from the heat and set aside.


For the Crostini;

Preheat the oven to 400 F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.


To Assemble;

Place the soft goat cheese in a small bowl. Stir in the thyme and set aside.

Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture.

Transfer to a serving plate and served.