Disney Caramel Apples

Hubby surprised me with these...

They were actually the same size.

They were really delicious. Probably one of the best caramel apples I have ever had. I thought it would be overly sweet, but I was wrong. There was a good balance between the tartness of the Granny Smith apple and the sweetness of the chocolate / sugar.

 

$9.95 each. I thought Minnie would be pricier.

Minnie Mouse was almost too cute to eat...

 

My favorite parts were the  marshmallow ears!

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Triangular Gyoza

Hubby and I dined at our favorite sushi restaurant recently, and he ordered some gyoza as an appetizer. He must have liked it a lot, because upon getting home, he asked me if I can make some for him. 

Since I didn't have those circular gyoza wrappers, I used regular wonton skins. The main differences are (obviously) their shapes, and thickness - gyoza wrappers are thinner than wonton skins.


What you need:

• 1 pound ground pork
• 1 can (5 oz) diced water chestnuts
• 4 stalks green onion, chopped
• 3 teaspoons corn starch
• 3 teaspoons sherry
• 3 teaspoons soy sauce
• 1 teaspoon minced fresh ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 can (14.5 oz) chicken broth
• wonton skins (for wrappping)
• canola oil for frying
• egg wash (optional)

What to do:

In a large bowl, combine the ground pork, water chestnuts, corn starch, sherry, soy sauce, ginger, sesame oil, and sugar; mix well.


Place 1 rounded teaspoon of the mixture in the center of a wonton skin wrapper. Make a triangle by putting 2 corners together and sealing the sides with egg wash. Continue doing so until you have used all of your filling mixture.

Heat a flat-bottomed pan with about 1/4 cup of canola oil over medium heat. Deep fry the gyozas for about 3 minutes. Do not burn them! Let drip on a cooling rack and set aside.

Meanwhile, in a separate pan over medium-high heat, bring about 1/4 of the chicken broth can to a boil. Add the fried gyozas and cover tightly. Reduce heat to low. Simmer until the liquid is absorbed. Repeat with remaining gyozas, and broth.

Place on a serving platter and enjoy!

 
Tips, Tricks and Tweaks:

1. You can omit the last part (simmering the gyozas) if you like crispy dumplings. However, simmering brings out more flavor due to the addition of the broth.
2. Use finely chopped cabbage as fillers if you don't have enough ground pork.
3. For dipping sauce, we used soy sauce with lime and chili garlic.
4. Try gyoza with ground beef.

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Product Review: Bahlsen Truffet

I couldn't resist this chocolate for a number of reasons: (1) It is from Bahlsen, which from our experience makes great (but underrated) products, and (2) It is Swiss chocolate. Who doesn't love Swiss chocolates? So I tried one, and I wasn't disappointed.

Bahlsen Truffets are crunchy meringue biscuits filled with nougat creme and coated with chocolate. Sounds good, eh? Wait till you taste it!


What I liked:

• The meringue is so light. It reminded me of Nestle's Aero chocolate. 
• The nougat creme is perfect - not too sweet and not too bland.
• Chocolate covered. Need I say more? :-)
• Only 160 calories per serving (4 pieces). Awesome. 40 calories a pop is NOT bad at all.
• Genuine Swiss chocolate. Bahlsen is one of Europe's leading biscuit manufacturers.

Aero Chocolate. Photo Credit: www.Nestle.com

What I didn't like:

• Only 12 pieces in a box. 
• 5% saturated fat. Boo!!! Saturated fat is the main dietary cause of high blood cholesterol. That is why you always have to have portion control.
• Does not come in a resealable (plastic) package.
• Pricey - $2.70 for a box. It is cheaper to buy them online (although there is the risk of melting before the chocolate ever gets to you).

The Verdict: 

The Bahlsen Truffet is very good, I like the rich taste and the contrasting texture. However, it is not a chocolate for kids, rather it is a good after-dinner treat enjoyed with coffee or tea. The reason for this is because it is not overly sweet, and as such, kids might not like it. Imagine having tea in England, but instead of crumpets, you are having truffets. Haha. It would also be good with ice cream, as it would balance out the sweetness. Would I recommend this to a friend? Yes. Highly recommended. Would I buy it again? Absolutely.

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My Dream Stove

Picture Credit: www.KitchenAid.com

My dream stove... the KitchenAid® Pro-Style Dual Fuel Range Plus Grill. Isn't it amazing? *sigh*  I like it because it has an oven, 4 burners, and grill all in one package. You can grill inside your house. INSIDE YOUR HOUSE!

But with the hefty price tag ($5,983.99), it would remain my DREAM stove. Donations accepted.


P.S. This is hubby's dream grill:

Photo Credit: Andrew Huff (http://www.flickr.com/photos/deadhorse)

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Pasta with Chicken in Garlic-Asiago Sauce

Hubby brought home a big chunk of Asiago cheese one day and I decided to put it to work. Asiago tastes similar to Parmesan cheese, but this particular brand we bought had a smoky undertone to it... like a cross between Parmesan and Gruyere (which happens to be my favorite smoked cheese). 

Nope, Asiago cheese did NOT come from Asia. Haha.

What you need:

• 200 grams Angel Hair Pasta
• 1 pound cooked chicken breast, diced
• 1 cup heavy cream
• 3/4 cup shredded Asiago cheese
• 4 tablespoons unsalted butter (half a stick)
• 8 cloves of garlic, minced roughly
• 1/8 teaspoon dried parsley
• salt and pepper, to taste
• toasted garlic, for garnish

What to do: 

Cook pasta according to package directions. Set aside.

Heat butter over medium-high heat in a large pan. Saute the garlic until lightly browned. Pour in the cream and bring to a simmer. Add the diced chicken and cook for about 5 minutes. Add the parsley and cheese. Stir well to avoid cheese clumps. Adjust taste with salt and pepper.

Serve on top of cooked angel hair pasta and garnish with toasted garlic. Enjoy!


Tips, Tricks and Tweaks:

1. Parmesan is a good substitute for Asiago cheese.
2. If using fresh parsley, use about a tablespoon.
3. Too cheesy for you? Lessen the amount of Asiago cheese to 1/2 cup.
4. Try shrimp on this recipe if you don't like chicken.

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Creamy Chicken Macaroni Salad

I love having salads on hot days, because (1) it refreshes and (2) it fills the tummy. I made this chicken macaroni salad using penne pasta, and added pineapple chunks for a bit of tanginess. So good. Hubby thought this was an unusual combination, but now enjoys it thoroughly.


What you need:

• 2 cups penne pasta
• 3/4 pound chicken breast
• 3/4 cup (or more) mayonnaise (I used Kraft Mayonnaise with Lime Juice)
• 1 can (8 oz) pineapple chunks
• 1 carrot, diced
• 3 stalks green onion, sliced
• 1 teaspoon sweet pickle relish
• 1 teaspoon yellow mustard
• 3 hard boiled eggs, quartered
• 1/2 cup cheddar cheese, diced
• salt and pepper to taste

What to do:

Boil the chicken in water for about 10 minutes. Make sure the internal temperature of the chicken is 165F. Remove from liquid (broth) and let cool. Shred the chicken or chop into small pieces.

Cook the penne according to package instructions, but use the chicken broth to boil the pasta for more flavor.

In a large bowl, combine all the ingredients and mix gently to avoid smashing the hard boiled eggs. Season with salt and pepper according to taste. Refrigerate for at least 30 minutes. Enjoy!


Tips, Tricks and Tweaks:

1. Feel free to use regular mayonnaise if you can't find mayo with lime.
2. Substitute green onion with sweet onion.
3. Add or subtract ingredients according to your taste.
4. Try it with shrimp instead of chicken.

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Toothy Mushroom

This mushroom seems to have teeth! :-)

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Dashi Fishball Soup

Since we are in the mood for Japanese (again), I decided to make Dashi Soup. I used frozen fish balls for some "meat." The result was a very tasty soup that hubby and I enjoyed.

Dashi is the Japanese word for soup stock. It is made by soaking dried edible kelp, dried bonito flakes, and sometimes dried sardines or dried shiitake mushrooms in water. And since I can't possibly do that, I just used a ready-made dashi mix. ;-)


What you need:

• 1 pack (10 g) dashi soup mix
• 2 cups of water
• 1 package fish balls
• 1/4 cup julienned carrot
• 2 stalks green onion, sliced
• 1 teaspoon minced ginger
• 2 teaspoons rice wine
• salt, to taste
• bonito flakes for garnish

What to do:

In a small pot, boil 2 cups of water. Add the dashi mix and bring to a boil. Add the fish balls, carrots, green onion, ginger, and rice wine. Lower the heat and let cook for about 5 minutes. Salt to taste.

Ladle into soup bowls and garnish with bonito flakes. Enjoy hot!


Tips, Tricks and Tweaks:

1. Add 1/2 cup of water if the taste is too strong for you.
2. Don't like fish balls? Use finely shredded salted ham.
3. Try sake instead of rice wine.

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Spicy Udon Noodles with Ground Pork

I thought I'd make hubby happy and cook one of his favorites - Japanese noodles. We both loved it! It was oishii (delicious)!


What you need:

• 2 bundles udon noodles
• 4 stalks green onion, sliced
• 1 teaspoon red pepper flakes
• 5 cloves of garlic, minced
• 1/4 Vidalia onion, minced
• 3 tablespoons soy sauce
• 1 tablespoon + 1 teaspoon sesame oil
• 1/2 teaspoon Turmeric
• 2 teaspoons sugar
• 1 tablespoon rice wine

What to do:

Cook the udon noodles per package instructions.

Meanwhile, heat 1 tablespoon of sesame oil in a wok or pan over medium-high heat. Add garlic, green onion, and Vidalia onion. Cook for about a minute, then add the ground pork. Stir occasionally as the pork might stick to the bottom of your wok.

Add the soy sauce, turmeric, sugar, rice wine and 1 teaspoon sesame oil. Cook for about 3 more minutes, or until the meat is brown. Serve on top of the noodles.

Look how cute the noodle bundles are. Haha.

Tips, Tricks and Tweaks:

1. After boiling the noodles, drain it in a colander and rinse with cold water to lessen the "starchiness."
2. Use finger chili pepper instead of red pepper flakes.
3. Too hot for you? Lessen the amount of red pepper flakes or turmeric.
4. Use other noodles such as buckwheat or somen.

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Mini Banana Beignets

U.C.U. (Über Close Up)

No, these are not your ordinary New Orleans beignets. They aren't covered in powdered sugar (they are covered in cinnamon-sugar instead) and they look like donut holes. And they taste very, very good.

This recipe won the Food Network Magazine's banana-themed recipe contest, and was sent in by Jacqueline McComas. I just tweaked it a bit and changed some ingredients.


What you need:

• 2 tablespoons canola oil, plus more for frying
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 teaspoons ground cinnamon
• 1/3 cup plus 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup evaporated milk
• 1/2 cup mashed banana (about 1 overripe banana)
• 1/4 teaspoon banana extract

What to do:

Heat about 2 inches of canola oil in a large skillet over medium-high heat.

Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.

Super overripe banana. Count the age spots.

Whisk the egg, milk, mashed banana and 2 tablespoons canola oil in another bowl. Add the banana extract. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.

Whisk the banana mixture into the dry ingredients until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.


Tips, Tricks and Tweaks:
1. Use cake flour instead of all-purpose flour for a lighter, fluffier pastry.
2. No cake flour? Just sift your all-purpose through a fine strainer about 3 to 4 times.
3. Substitute evaporated milk with regular milk.

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