Friday, May 29, 2009
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
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 email@example.com 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 http://www.random.org/ and announced the day after the contest closing.
Here are some toppings to get started. Enjoy~
Cajun Spice Mayonnaise
Wednesday, April 8, 2009
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
Saturday, March 14, 2009
Friday, March 13, 2009
Sunday, March 8, 2009
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
Thursday, March 5, 2009
Wednesday, March 4, 2009
Monday, March 2, 2009
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
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
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 pepperBring 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
Thursday, February 26, 2009
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
Monday, January 12, 2009
Friday, January 9, 2009
Grease one muffin tin or line with muffin cups. (recipe makes 12 muffins)
In a large mixing bowl, beat together:
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
Monday, January 5, 2009
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
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.