Friday, May 29, 2009

And the Winner of Bobby Flay's new book IS...........

Marlene!! I will be contacting you shortly so I can send you the book, Burgers, Fries, and Shakes by Bobby Flay. I am sure you will be using it quite a bit as the warm weather is finally here!

Congratulations Marlene, and thanks to everyone who participated in the draw. The results of the draw can be seen here. I entered each person's name as per their comment.

It seems a lot of you like to have cheese on your burger. Yummy! There were some interesting toppings as well, such as avocado. I love avocado, but have never had it on a burger before. I will definitely have to try it soon!

Stay tuned, as I have some more recipes to share and surely another giveaway.

Sunday, May 10, 2009

Burgers, Fries & Shakes Giveaway

Hamburgers are fabulous all year round, but they are especially great in the summer when you can get the barbecue out and grill them easily. I am always looking for different toppings to create different burger combinations.

I was at a burger place called the South St. Burger Co. last week and decided to try a burger with wasabi mayonnaise, gourmet relish, and the typical lettuce, onion, tomatoes, and banana peppers. The wasabi mayonnaise gave it a great kick and a different flavor. The bonus was that they serve New York Fries there too!

Speaking of delicous hamburgers and fabulous french fries, Bobby Flay has a new book out called, Bobby Flay's Burgers, Fries, and Shakes. It is full of pictures and offers 33 hamburger recipes as well as french fry, onion ring and shake recipes! There are great tips in the book to make your homemade hamburger adventure even better.

I like the book so much that I got an extra copy to give away! To enter the draw, all you have to do is:

  • Leave a comment on this post of your favorite hamburger topping.

  • Remember to leave your contact information (e-mail address) or a blog link so I can contact you if you win. Feel free to subscribe to the blog as well. That way you won't forget to check to see if you are the winner, and you will be updated on future giveaways.

*If you prefer not to leave your e-mail address here, feel free to e-mail it to me after you leave your comment. (This is to confirm that you are actually the person who left the comment) My e-mail address is I promise to only use your email address to contact you if you win.

  • Deadline to enter is Thursday, May 28th, 2009 at 7:00 p.m. (recorded by the comment time stamp) (Contest is now closed)

  • The winner will be chosen at and announced the day after the contest closing.

Here are some toppings to get started. Enjoy~

Hot Sauce

Wasabi Mayonnaise
Garlic Mayonnaise
Cajun Spice Mayonnaise

Banana Peppers
Sliced Garlic

Wednesday, April 8, 2009

Pasta Salad Recipe

Pasta salad is one of my favorite foods to make. It is very simple to make and can be eaten as a side dish, snack or meal. There are so many variations making it fun and different each time.

2 cups pasta (fusili, macaroni or penne)

1 1/2 cups fresh julienned vegetables of your choice (peppers, carrots, cucumber, chopped celery)

1/4 cup minced onion

1/3 cup mayonnaise

1/4 cup of your favorite salad dressing

1 tbsp. mustard

1 tbsp. vinegar

salt and pepper to taste

1 can of tuna (optional)

Boil and drain pasta.

Allow the pasta to cool while preparing the vegetables.

In a large bowl, mix all of the ingredients together.

Serve immediately or refrigerate for up to 2 days.

Tuesday, March 17, 2009

Mango & Almond Jelly

Mango and almond jelly is one of my favorite after dinner treats. It is not too filling and is just the right sweetness. I have not made it from scratch before, but maybe one day I will. I just buy almond jello powder and mango jello powder from the supermarket and layer them.

Saturday, March 14, 2009


Pomegranates are one of my favorite fruits. This pomegranate has seeds in it and was quite tart, but I have been fortunate enough to have also tried seedless pomegranates. They are very sweet and easy to eat. The seedless pomegranate that I had was pink and yellow on the outside and inside as well.

Friday, March 13, 2009

Clams in Olive Oil and Wine

These are delicious clams cooked in olive oil, white wine and garlic. They were served as an appetizer at my sister's place. I only had a few as they were consumed very quickly by the other guests!

Sunday, March 8, 2009

E-Fu Noodles with Scallops and Mushroom

E-Fu noodles are a very common dish served as one of the last courses in a Chinese banquet meal. They are my favorite noodles and usually only include mushrooms when served during dinner. I added scallops this time to change it up, and it was very delicious. It reminds me of fried rice noodles, because you can add anything you would like to this basic recipe for noodles.

1 tbsp. cooking oil
3/4 pound of scallops
1 pkg. of E-fu noodles (cooked and drained)
1 1/2 cups of your favorite mushrooms (sliced)
2 tbsp. soy sauce
salt and pepper to taste
sliced green onions (optional)

Heat the oil in a wok, then add the scallops and mushrooms.
Once scallops and mushrooms are cooked, add the noodles, then the soy sauce.
Mix together and add salt and pepper to taste.
Garnish with sliced green onions. (optional)
Serve the E-fu noodles as an appetizer or a main course.

Friday, March 6, 2009

Mussels with Garlic Aioli

These are cooked mussels topped with a garlic aioli sauce. My sister in law's mother made them and they were so delicious I could not resist eating several of them just before dinner. We had them as an appetizer with some fresh sliced bread.

Thursday, March 5, 2009

Sweet and Sour Shrimp

Sweet and sour shrimp is one of my favorite dishes. I like to make it every few weeks as it is a quick one dish meal. Sometimes I replace the shrimp with chicken or fried pork.


2 tbsp. cooking oil (vegetable oil, grapeseed oil etc.)

1 pound of shrimp, peeled and deveined

1 medium onion, sliced into wedges

1 green or red pepper, julienned or cut into 1 inch chunks

1 large carrot, julienned

1/2 cup pineapple chunks
For the sauce, combine the following in a bowl and stir until mixed together.
1/2 cup ketchup
1 tbsp. orange juice
1 tbsp. pineapple juice
1 tbsp. lemon juice
2 tbsp. sugar
2 tbsp. vinegar
1 tsp. sesame oil (optional)


Heat the oil in a large pan, and cook the shrimp and onions.

Add the pepper, carrot, and pineapple. Stir to mix, then add the sauce.

Stir to mix, then turn off the heat.

Serve with rice or as a side dish.

Wednesday, March 4, 2009

Dragon Fruit

I recently tried dragon fruit for the first time. The inside has seeds similar to the seeds of a kiwi fruit and the texture of the flesh is soft with a slight crunch. Some are sweet and some are tart. The one I had was sweet, but the flavor was somewhat bland. My mom says that is how they taste and she loves them. It was nice to get to try them, as I don't think I would have considered buying them on my own.

Monday, March 2, 2009

Tea Biscuits

Newly baked tea biscuits are a great addition to any breakfast. I like to eat mine with some jam, butter and fresh berries on the side.


1 cup all purpose flour
1 cup cake flour, plus extra for kneading
2 tsp. sugar
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
2/3 cup chilled buttermilk
7 tbsp. chilled, unsalted butter


Line one baking sheet with parchment paper.

Preheat the oven to 425 degrees F.

Combine all of the dry ingredients in a food processor and pulse briefly to mix.

Add the butter, and pulse until the mixture is coarse and crumbly.

Add the buttermilk and pulse until dough is just moistened.

Sprinkle some cake flour onto a clean countertop or board.

Turn the dough out onto your work surface. (It is very soft, and not easy to work with, but will be very nice once baked)

Sprinkle some cake flour onto the dough, flour your hands and gently knead the dough a for about 1 minute.

Press the dough into a 1.5 inch thick rectangle.

Using a large rubber spatula, fold the rectangle in half, then fold it in half again.

Sprinkle a little more cake flour under and on top of the dough, then roll it out into a 1 inch thick rectangle.

Cut out the biscuits using a flour dipped biscuit cutter.

Reroll the scraps to cut out more biscuits.

Place the biscuits onto the prepared baking sheet about 1 inch apart.

Bake until golden, about 16 minutes.

Sunday, March 1, 2009

Flowering Tea

This is a lovely clear glass teapot that a friend gave to my sister along with some flowering tea. On the left is a little ball of tea that turns into a flower once it is immersed in hot water. The teapot is great for this type of tea as it displays the flower very well.

The tea had a mild taste and was nice to drink on its own. It is the type of tea that does not require any sugar or milk.

Saturday, February 28, 2009

Mussels in a Tomato Wine Sauce

Mussels in a tomato wine sauce make a simple appetizer or side dish anytime. I like to serve them with fresh bread before a meal or as a snack.


2 pounds mussels (cleaned and debearded)
1 tbsp. olive oil
3 cloves minced garlic
1/4 cup dry white wine
1 400 ml (about 14 oz.) can of chopped tomatoes or 3 large fresh chopped tomatoes
salt and pepper to taste


Saute the garlic in olive oil for about 1 minute

Add the wine, tomatoes, salt and pepper

Bring to a boil and then add the mussels

Reduce the heat and simmer covered for about five minutes (or until shells are open)

Throw away any shells that do not open

Serve the mussels with bread, rice, noodles, or even on their own!

Friday, February 27, 2009

Prosciutto with Olives and Crackers {Appetizer}

This was a simple appetizer served at my sister's place before dinner. The saltiness of the  prosciutto together with olives and crackers was a great combination. Some cheese would have been great with it too. I will definitely add this to my list of appetizers when I throw my next party.

Thursday, February 26, 2009

Roasted Red Pork

Roasted red pork is tender and has a nice sweet flavor. It is great served with rice and vegetables for a nice meal or eaten on its own as a snack.


1 pound of pork tenderloin
1 cup water
1/4 cup soy sauce
1 tbsp. sugar
2 tsp. five spice powder
1 tsp. baking soda
2 cloves minced garlic
2 tbsp. vegetable oil
A few drops of red food coloring (optional)


Prepare the pork by removing any skin or fat.

Cut the pork lengthwise, then cut each half into 5" pieces.

Mix together the remaining ingredients, with exception of the water in a mixing bowl. The red food coloring is only necessary if you would like the pork to have a red hue.

Dip each pork strip into the mixture, turning to coat evenly.

Lay the pork strips in a single layer in flat dish.

Pour the remaining liquid mixture on top of the pork strips.

Cover and refrigerate the pork for at least two hours to overnight. Turn the pork occasionally to even out the marinating process.

Roast the pork in a 400 degree F oven for 8 minutes. Turn the pork, then roast for another 8 minutes.

Remove from the oven and allow to cool for 5 minutes before slicing.

Thursday, February 19, 2009

Fried Pork Dumplings

These fried pork dumplings are one of my favorite snacks. They can be found at most Chinese bakeries and at some restaurants that serve Dim Sum. I wish I knew how to make them as they are not always easy to find in my area. The outer shell is very crispy and the inside usually has just the right amount of flavor. They are quite greasy as they are fried, but they taste so good!

Monday, January 12, 2009

Chicken Samosa

My sister brought over some chicken samosas as an appetizer for a potluck at my place. It was so different from the vegetable samosas that I am used to eating. It wasn't quite as filling as it did not have as much stuffing inside. It was filled with a scant amount of ground chicken and some spices.

The shell was very similar to the pastry I use to wrap my eggrolls and the dip was the traditional sweet tamarind sauce.

Friday, January 9, 2009

Apple Beet Muffins

I had a lot of leftover beets so I juiced them and made a variety of foods with them. The apple beet muffins are one of the items I decided to make. The beet juice gave the muffins a pretty red color, without the taste of beets.
If you do not have any beets or do not want to use them, simply replace the beet juice in the recipe with milk.
Pre-heat the oven to 375 degrees F.

Grease one muffin tin or line with muffin cups. (recipe makes 12 muffins)

In a large mixing bowl, beat together:
1 egg
1/3 cup milk
1/3 cup beet juice
1 tsp. vanilla
1/2 cup apple sauce

Mix the following together, then Stir it into the above mixture:
1/4 cup sugar
2 tbsp. brown sugar
2 tsp. cinnamon
1 3/4 cups flour
1 tbsp. baking powder
1/2 tsp. salt

Then stir in:
1 finely chopped or grated apple
1/2 cup raisins

Fill the muffin tin/cups with the batter to 2/3 full. Bake for approximately 20 minutes depending on if you are using a light or dark colored pan. If you are baking the muffins in a dark colored pan, it will probably take the full 20 min. depending on your oven.

Remove the muffins from the tin and allow them to cool on a rack.

Tuesday, January 6, 2009

Shrimp Chips

Shrimp Chips are one of my favorite snacks from when I was a child. They are light, airy and melt in your mouth. It is quite fun to eat them as they are colorful and quite different from potato chips.

Monday, January 5, 2009

Coconut Corn Dessert, Corn Pudding Recipe


Coconut corn dessert (corn pudding) is something that I enjoy when corn on the cob is in season. It is so refreshing when served cold, and comforting when served hot.

This delicious corn pudding is one of many coconut milk recipes that my mother makes.

1 uncooked corn on the cob
1/2 cup small tapioca
1/2 cup coconut milk/coconut cream
2/3 cup sugar (1/2 cup is fine if you do not like your dessert too sweet)
2 cups water

Slice the corn kernels off the the cob and put them aside.

In a saucepan, bring the water to a boil, then add the tapioca and sugar.

Simmer on low heat until the tapioca is translucent. (this should take about 15-20 minutes) Be sure to stir frequently as the tapioca tends to get sticky. Gradually add small amounts of water if the mixture gets too thick.

Add the corn and coconut milk and simmer for 5 more minutes.

The corn pudding can be served either hot or cold. Enjoy!

*I usually refrigerate the leftovers, if there are any.

Sunday, January 4, 2009

Shrimp and Greens

Shrimp and greens are a great combination. This is a very simple dish that can be served as a meal with some rice or noodles. I sometimes mix in squid, mussels, crab, scallops, lobster or chicken along with the shrimp, depending on what I have in the fridge.


1/2 pound of shrimp, peeled and deveined
1/4 cup vegetable oil
1 tsp. salt
1/2 pound of greens, blanched (baby bok choy, mustard greens, broccoli or any other green of your choice)
1 tbsp. soy sauce
1/4 cup water
1 tsp. cornstarch dissolved in 1 tbsp. of water
1 tbsp. oyster sauce

In a wok or large pan, heat the vegetable oil and salt, then cook the shrimp in it on high heat.

Add the greens, soy sauce and water. Mix together.

Next add the cornstarch mixture and oyster sauce. Mix well and then turn the heat off.

Serve with rice or noodles.

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