Been a while, I know. Between school, work, and my personal life, things have been pretty hectic. So. Since April Fool's Day, which is one of my favorite holidays, is coming up really soon, here are a few recipes for some of my favorite food fake-outs. I'm going to be posting a few over the next couple weeks, so keep an eye out!
Looks like: crab cakes and tartar sauce
Is actually: Fried ice cream and pistachio-white chocolate sauce
For the "crab cakes"
Cut two individual size 4-oz cartons of vanilla ice cream in half crosswise to make four vanilla ice cream disks. Freeze about 30 minutes or so. While the ice cream is refreezing, pulse 2 cups white bread crumbs and two cups shredded coconut in a blender or food processor. Spread the crumb-coconut mixture out on a plate or a foil-covered cookie sheet. Press the ice cream into the mixture, making sure all the sides are covered and stick back in the freezer until hard, about an hour or so. Save the remaining crumb-coconut mixture. While the ice cream is freezing again, make the tartar sauce (recipe below). Dip the ice cream disks in 2-3 beaten eggs and press into the reserved crumb-coconut mixture and freeze another hour. heat about 3-4 inches of oil to about 350 degrees in a deep skillet and fry the ice cream disks until golden, about 2 or 3 minutes. Drain on a paper towel and eat immediatly.
For the "tartar sauce"
Microwave 1/4 cup heavy cream, 4 oz chopped white chocolate, 2 tablespoons butter, 2 tablespoons rum or rum extract the grated zest of 1/2 a lime and 1/2 an orange and 2 tablespoons chopped pistachios at 50% power for 1 minute. Whisk until it's nice and creamy and let cool.
For breakfast, try this fun fake out. It looks like a fried egg on toast, but is actually half a canned apricot and vanilla yogart on pound cake!
Take one slice about 1/2 inch thick of pound cake and toast in the toaster or in a 400 degree oven until golden. Dollop about 1/4 cup (more or less depending on your tastes) of vanilla yoguart or whipped cream on the "toast" and spread it out slightly to form the egg white. Center the apricot on the "egg white" and serve!
Sunday, March 18, 2012
Wednesday, February 29, 2012
Easy Pitas Everyone Will Love
Here's a recipe that my best friend Kristie and I perfected together. The're really easy, and are kinda like tacos. Put everything out on the table and let everyone customize it to their tastes!
Easa Pita
1 package pita bread
3-4 boneless skinless chicken breasts
shredded cheese
Slice the pita breads in half to form pockts. Set aside. If you want a little more flavor to your chicken, sprinkle a little lemon pepper on them. If not, just sprinkle with salt and pepper and bake or grill until done (grilling works best. It gives it that little extra kick) Slice the chicken into strips and slip into the pita pockets. Sprinkle cheese on top of chicken and bake a minute or so, just to melt the cheese. Take out of the oven and top with whatever topping you want. The variations below are some of our personal favorites.
Bacon Ranch Pitas
Prepare pitas as above and top with freshly cooked, chrispy bacon (bacon bits work fine too). Add a dollop of ranch, and a little bit of shredded lettuce, and YUM!
Asian Pitas
Marinate chicken in your favorite asian-style sauce and prepare pitas as above, minus the cheese. Top with lettuce, and fried chow mein noodles.
Daniel's Super Secret (not really) Chicken-and-Kia's-Cheesy-Rice Pitas
Grill chicken. Fill pita with Kia's Cheesy Rice. Top with chicken. Done!
Kia's Cheesy Rice
2-4 cups cooked rice, warm/hot
1 package cream cheese
1 cup shredded cheese
Mix cream cheese into rice until melted. Stir in shredded cheese.
Easa Pita
1 package pita bread
3-4 boneless skinless chicken breasts
shredded cheese
Slice the pita breads in half to form pockts. Set aside. If you want a little more flavor to your chicken, sprinkle a little lemon pepper on them. If not, just sprinkle with salt and pepper and bake or grill until done (grilling works best. It gives it that little extra kick) Slice the chicken into strips and slip into the pita pockets. Sprinkle cheese on top of chicken and bake a minute or so, just to melt the cheese. Take out of the oven and top with whatever topping you want. The variations below are some of our personal favorites.
Bacon Ranch Pitas
Prepare pitas as above and top with freshly cooked, chrispy bacon (bacon bits work fine too). Add a dollop of ranch, and a little bit of shredded lettuce, and YUM!
Asian Pitas
Marinate chicken in your favorite asian-style sauce and prepare pitas as above, minus the cheese. Top with lettuce, and fried chow mein noodles.
Daniel's Super Secret (not really) Chicken-and-Kia's-Cheesy-Rice Pitas
Grill chicken. Fill pita with Kia's Cheesy Rice. Top with chicken. Done!
Kia's Cheesy Rice
2-4 cups cooked rice, warm/hot
1 package cream cheese
1 cup shredded cheese
Mix cream cheese into rice until melted. Stir in shredded cheese.
Saturday, February 18, 2012
Kia's Quick and Easy Fried Rice ad Marinated Pork Chops
Here's another quick and easy recipe for those hectic nights where you really don't want to cook, but can't afford to eat out.
Marinated Pork Chops
4-8 boneless pork chops
Zoplock baggie
1/2 to one cup soy or teryaki sauce
place the porkchops into the ziplock baggie and add sauce. Zip bag closed and toss until coated (some people I know *coughcoughJamescoughcough* have been known to forget to zip the baggie closed before tossing. It makes a huge mess, so please make sure the bag is completely sealed before tossing.) If starting in morning, let sit in fridge until you get hme. If not, just let sit until step 1 on the fried rice is done.
Quick and Easy Fried Rice
This recipe is really easy, and is one of those where you can put jut about anything in it. I usually only put the onion and egg in it, but you can personalize it to your own tastes.
3 cups cold cooked rice (freshly made rice is usable too. Just keep in mind that the rice will be softer if using rice that has just been cooked before making the rice)
2-4 eggs (this depends on if you want any, or how many you want. You can also use powdered eggs, or egg substitute, or none at all if you want.), scrambled
1 small onion (or 1/2 med/large onion), chopped (you can also do it in slivers. I just chop it and call it a day)
2-3 tablespoons soy sauce
In a skillet, heat a tablespoon or two of oil until hot and add onion, cooking until light brown and translucent. Remove from pan and set aside. If cooking Marinated Pork, now would be a cood time. Brown the porkchops on both sides and cooked through. If not, move on to the next step. Heat another tablepoon or two of oil until a few droplets of water flicked into oil crackle and pop. Pour egg into pan, swilrling until it coats the bottom of the pan. Using a metal or wooden spoon, carefully pull edges of the egg towards the middle as they coot, tilting pan to let remaining uncooked egg take the cooked egg's place. Continue until egg is completely cooked and remove from pan. Shred eggs and toss in a small bowl with onion. Set aside. Heat one to two more tablespoons of oil and add rice. Toss in pan until rice is heated through. Mix in onion, egg, and soy sauce.
That's it. It seems like it's a time consuming dinner, but it's really something you could whip up in just a few minutes. You can always add diced cooked chicken, pork, beef or whold deveined and deshelled shrimp to make it a stand alone dish. And if you want, diced carrots and pies are always a good add in. Just toss in when you heat the rice, before putting in the onion/egg/soy sauce.
Marinated Pork Chops
4-8 boneless pork chops
Zoplock baggie
1/2 to one cup soy or teryaki sauce
place the porkchops into the ziplock baggie and add sauce. Zip bag closed and toss until coated (some people I know *coughcoughJamescoughcough* have been known to forget to zip the baggie closed before tossing. It makes a huge mess, so please make sure the bag is completely sealed before tossing.) If starting in morning, let sit in fridge until you get hme. If not, just let sit until step 1 on the fried rice is done.
Quick and Easy Fried Rice
This recipe is really easy, and is one of those where you can put jut about anything in it. I usually only put the onion and egg in it, but you can personalize it to your own tastes.
3 cups cold cooked rice (freshly made rice is usable too. Just keep in mind that the rice will be softer if using rice that has just been cooked before making the rice)
2-4 eggs (this depends on if you want any, or how many you want. You can also use powdered eggs, or egg substitute, or none at all if you want.), scrambled
1 small onion (or 1/2 med/large onion), chopped (you can also do it in slivers. I just chop it and call it a day)
2-3 tablespoons soy sauce
In a skillet, heat a tablespoon or two of oil until hot and add onion, cooking until light brown and translucent. Remove from pan and set aside. If cooking Marinated Pork, now would be a cood time. Brown the porkchops on both sides and cooked through. If not, move on to the next step. Heat another tablepoon or two of oil until a few droplets of water flicked into oil crackle and pop. Pour egg into pan, swilrling until it coats the bottom of the pan. Using a metal or wooden spoon, carefully pull edges of the egg towards the middle as they coot, tilting pan to let remaining uncooked egg take the cooked egg's place. Continue until egg is completely cooked and remove from pan. Shred eggs and toss in a small bowl with onion. Set aside. Heat one to two more tablespoons of oil and add rice. Toss in pan until rice is heated through. Mix in onion, egg, and soy sauce.
That's it. It seems like it's a time consuming dinner, but it's really something you could whip up in just a few minutes. You can always add diced cooked chicken, pork, beef or whold deveined and deshelled shrimp to make it a stand alone dish. And if you want, diced carrots and pies are always a good add in. Just toss in when you heat the rice, before putting in the onion/egg/soy sauce.
A long absence...
Hey, Guys. Sorry it's been so long since I've updated. We just now got internet at the house, so I can do a lot more updating. Here's a simple and very fun recipe, a lttle late for Valentine's Day, but still one of the sexiest recipes I know. (if you don't like mint with chocolate, you can always substitute the peppermint extract with your favorite fruit extract. )
Served with whipped cream, fresh berries of your choice, or just plain, this stuff is excellent. It can last a day or two in the fridge before going bad, but who am I kidding? You'll gobble the lot.
8 oz. bittersweet chocolate
1/3 C boiling water
1/2 t peppermint extract
5 large eggs, separated
pinch of salt
1.) Break up the chocolate into coarse chunks and place in a small, heavy saucepan.
2.) In another pan, boil some water and pour 1/3 cup of it over the chocolate.
3.) Place the chocolate over low heat and stir with a small wire whisk until smooth, and then set to cool for 5 minutes.
4.) In an electric mixer, beat the egg yolks on high speed until pale yellow. Slowly add cooled chocolate and 1/2 teaspoon of peppermint extract, and beat until smooth. Remove and set aside.
5.) In the other bowl of the mixer, add a pinch of salt to the eggwhites and beat then until they are stiff enough to hold a definite shape.
6.) Fold one-quarter of the eggwhites into the chocolate until they disappear, and repeat until all the whites are folded in.
7.) Pour the mix into a bowl (or wineglasses, or whatever), cover with tinfoil, and place in fridge for three to six hours to let it set.
1/3 C boiling water
1/2 t peppermint extract
5 large eggs, separated
pinch of salt
1.) Break up the chocolate into coarse chunks and place in a small, heavy saucepan.
2.) In another pan, boil some water and pour 1/3 cup of it over the chocolate.
3.) Place the chocolate over low heat and stir with a small wire whisk until smooth, and then set to cool for 5 minutes.
4.) In an electric mixer, beat the egg yolks on high speed until pale yellow. Slowly add cooled chocolate and 1/2 teaspoon of peppermint extract, and beat until smooth. Remove and set aside.
5.) In the other bowl of the mixer, add a pinch of salt to the eggwhites and beat then until they are stiff enough to hold a definite shape.
6.) Fold one-quarter of the eggwhites into the chocolate until they disappear, and repeat until all the whites are folded in.
7.) Pour the mix into a bowl (or wineglasses, or whatever), cover with tinfoil, and place in fridge for three to six hours to let it set.
Served with whipped cream, fresh berries of your choice, or just plain, this stuff is excellent. It can last a day or two in the fridge before going bad, but who am I kidding? You'll gobble the lot.
*Just fair warning, though. Swigging peppermint extract will very likely have the same effect on you as it did on my brother. That is powerful stuff, and clears your sinuses up in an instant. Expecially if you use the real, pure stuff.
Saturday, January 14, 2012
One Skillet Dinner: Beef Mexicana
We've all been there. We peek in the fridge. Rummage through the cupboards. Poke at the shelves. We just got off work and don't really want to cook, but can't afford take out. Here's a really simple and quick one skillet dinner that won't break the bank, and will fill everyone up easily.
Beef Mexicana (or Turkey Mexicana for those who don't do beef)
1 Lb ground beef or turkey
2 8oz cans tomato sauce, or 1 15oz can tomato sauce
1 can whole kernel corn, drained
Chili powder to taste
Brown the beef (or turkey) in a skillet until done. Drain.
Add tomato sauce and corn. Stir
Add chili powder. Mix in.
Serve with cornbread.
My only advice? No matter how good it is, do NOT mave it every night, or even every other night, for a week. We made that mistake before, and Kelsey groans every time I make it now. XD
Beef Mexicana (or Turkey Mexicana for those who don't do beef)
1 Lb ground beef or turkey
2 8oz cans tomato sauce, or 1 15oz can tomato sauce
1 can whole kernel corn, drained
Chili powder to taste
Brown the beef (or turkey) in a skillet until done. Drain.
Add tomato sauce and corn. Stir
Add chili powder. Mix in.
Serve with cornbread.
My only advice? No matter how good it is, do NOT mave it every night, or even every other night, for a week. We made that mistake before, and Kelsey groans every time I make it now. XD
Intro to Cooking with Kia
Hi! Name's Kia. For years, I've been complemented by family and friends about my cooking. Now, I'm ready to share my specialties and recipes with the world. But first, let me give you a little background.
I was born and raised in California until my family moved to Oklahoma when I was 13. Time flew by, and suddenly I found myself where I am. Living in a small house with my girlfriend, working a dead end job, barely making enough to pay the rent, and spending a lot of time in either my kitchen, or that of my grandmother, the woman who taught me everything I know about cooking.
So ow I'm starting here. I'm going to take what I know and teach it to those willing to listen to what I have to say. I'm going to show you some quick and easy dinners, some fun to make desserts, and some big family dinners that don't break the bank. Most of my recipes started out ones that my grandmother gave me, but over time I perfected. But there are some that I put together myself, and even more I stole from my best friend, Kristi. Face it, Chika. My tarts are better than yours. So without further chit chat, let the fun begin!
I was born and raised in California until my family moved to Oklahoma when I was 13. Time flew by, and suddenly I found myself where I am. Living in a small house with my girlfriend, working a dead end job, barely making enough to pay the rent, and spending a lot of time in either my kitchen, or that of my grandmother, the woman who taught me everything I know about cooking.
So ow I'm starting here. I'm going to take what I know and teach it to those willing to listen to what I have to say. I'm going to show you some quick and easy dinners, some fun to make desserts, and some big family dinners that don't break the bank. Most of my recipes started out ones that my grandmother gave me, but over time I perfected. But there are some that I put together myself, and even more I stole from my best friend, Kristi. Face it, Chika. My tarts are better than yours. So without further chit chat, let the fun begin!
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