tag:blogger.com,1999:blog-59722077485653651132024-02-07T21:24:45.628-08:00PASSION ON THE STOVE TOPIt's so beautifully arranged on the plate - you know someone's fingers have been all over it......Julia Childsmjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-5972207748565365113.post-43767980623924091042015-08-11T20:33:00.001-07:002015-08-11T20:56:18.401-07:00Smoked Baby Back Ribs<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>These smoked baby back ribs are tender and finger licking yummylicious!</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">My husband bought a new <a href="http://www.homedepot.com/p/Masterbuilt-PRO-Dual-Fuel-Smoker-20050412/202904343" target="_blank">smoker</a> and we have been enjoying it to the max! It's only been 2 months since we bought it and we have been entertaining non-stop and showing off our cooking skills. If you are thinking of buying one, <a href="http://www.homedepot.com/p/Masterbuilt-PRO-Dual-Fuel-Smoker-20050412/202904343" target="_blank">Master Built </a>is the one to get!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">After trying out different home made rub recipes (wet and dry), I think the dry one is the best to use for smoking meat. I finally made use of all the dried herbs I bought and some actually were given to me as gifts. I just started mixing whatever I have in the pantry (got some ideas from other bloggers and the show Grill Master) and added some surprises. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I hosted a BBQ lunch for one of my girlfriends' birthday this past weekend and they loved the ribs I smoked. I paired 3 racks with grilled vegetables (Red Okras, Purple Cauliflower, White Eggplants and Yellow/Green Zucchinis) and some heirloom tomato salad.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Start grilling and enjoy the rest of the summer!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 Full Rack of Ribs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">DRY RUB INGREDIENTS:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />6 Tbsp brown sugar<br />4 Tbsp sea salt<br />4 tsp freshly ground black pepper<br />4 Tbsp garlic powder<br />4 tbsp cayenne pepper<br />4 tbsp dried oregano</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 tbsp dried cumin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 tbsp dried celery seeds<br /><br />Instructions<br />Mix salt, brown sugar and spices together. Set aside<br />Turn spare ribs back side up and remove membrane.<br />Sprinkle half the seasoning mix all over the top of the ribs and gently rub or press the mix into the meat so that it adheres well. Place the meat in a plastic bag or container and refrigerate for several hours or overnight. The longer time in the fridge, the more the seasonings penetrate the meat, which will result in more flavorful meat!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />Preheat your smoker to 225-230F and start the smoke going.<br />Place ribs in the smoker and smoke for about 5-5.5 hours. At this point the ribs should be close to being ready. Take the ribs out, generously brush with BBQ sauce and smoke for additional 30-40 minutes or serve without the BBQ sauce and give your guests a variety of sauces to choose from. </span></div>
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mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-59795586335556127342015-08-11T16:06:00.000-07:002015-08-11T19:01:47.585-07:00Boiled Corn With Mayo, Pepper Flakes & Oregano<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;">My new favorite way to enjoy the corn on the cob this summer!!!</span></b></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />I've been so busy at work and spending too much time on social media, I have neglected my food blog! I hosted a BBQ lunch for one of my BFFs last weekend and she asked me why I haven't posted in a while but she keeps seeing my delicious and beautiful posting of food I prepare everyday on FB and Instagram. Well, I should get busy!!<br /><br />Corn on the cob is <b>ONE</b> food I must have a lot of! I can live with just corn every day. There's so many ways to eat corn. I've been seeing a lot of dressed up corn lately on Instagram, I decided to make my own this week. I bought 10 ears of corn (5 for $2) from Safeway and cooked half of them today. As usual, I looked inside my pantry and just grabbed whatever I have to dress the corn. I also picked some fresh oregano from my herb garden.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><br /><span style="font-size: large;">The corn turned up SO GOOD - SO SWEET - SO BEAUTIFUL - SO YUMMY!<br /><br />Ingredients:</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />5 ears of corn, husks removed<br />1/4 cup mayonnaise<br />2 tablespoons butter, softened<br />2 tablespoons oregano<br />1/4 teaspoon pepper flakes<br />Salt and pepper, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />Boil corn cobs on stove top and cook for 30 minutes. In a medium bowl, combine mayo, butter, oregano, pepper flakes, salt and pepper. Spread the butter over the corn cobs.</span><br />
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<br />mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-14581667672073525422015-02-04T20:26:00.002-08:002015-02-04T20:27:26.671-08:00Pork Chops with Sweet And Sour Glaze<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">You can have this tasty pork chops in less than 20 minutes!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Honestly, these are the easiest pork chops you will ever have to make in just 20 min from start to finish. The sweet and sour balsamic glaze is very tasty. You’ll seriously want to guzzle it down. But be sure to save some for the pork chops because they are an absolute match made in heaven.<br /><br />INGREDIENTS:<br />6-7 pork chops, bone-in, 1/2-inch thick<br />Sea salt and freshly ground black pepper, to taste<br />4 tablespoons unsalted butter<br /> <br />FOR THE SWEET AND SOUR GLAZE:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /> 1/2 cup balsamic vinegar<br />6 tablespoons honey<br />4 cloves garlic minced<br /> 1 teaspoon dried oregano<br /> 1 teaspoon dried or fresh basil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">INSTRUCTIONS:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 400 degrees F. </span><span style="font-family: Arial, Helvetica, sans-serif;">Season pork chops with salt and pepper, to taste.<br /> </span><span style="font-family: Arial, Helvetica, sans-serif;">Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes. </span><span style="font-family: Arial, Helvetica, sans-serif;">Place into oven and roast until completely cooked through, about 8-10 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, in a small saucepan over medium heat; season with salt and pepper, to taste.<br /> </span><span style="font-family: Arial, Helvetica, sans-serif;">Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.<br /> </span><span style="font-family: Arial, Helvetica, sans-serif;">Serve pork chops immediately with sweet and sour glaze.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-23716006898365819262015-01-30T22:12:00.003-08:002015-01-30T22:15:36.728-08:00Roasted Curry Cauliflower Steaks<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I love cauliflower raw or cooked. I enjoy it in salads, soup, stew, stir fry, saute etc. I came across a recipe on FoodNetwork that looked and sounded really good but I was more enticed with the photo of the cauliflower cut like a steak! It was actually my first time seeing it sliced like that.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The cauliflowers were on sale today at 99 Ranch and I bought 2 heads. I have a couple of other recipes in mind that I will share and post later.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS & PREPARATION:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 head cauliflower</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tablespoon dried safflower</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tablesoon Himalayan Pink Salt or any regular salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Extra virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Mix all the dry spices in a bowl. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces and set aside for cooking another dish later.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Arrange the floret steaks on a flat baking pan. Drizzle each florets with the olive oil. Sprinkle 1/4 teaspoon of the mixed spices over both sides of each floret.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat oven to Roast/Bake 350 degrees F. Roast the cauliflower steaks for 25 minutes. Serve warm by themselves or as a side to your favorite meat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-17921015904052254972015-01-30T20:35:00.003-08:002015-01-30T21:00:29.087-08:00Butter Garlic Steamed Prawns (Cantonese Style)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I stopped by 99 Ranch today after work to buy fruits and as usual, I bought many other items that caught my eyes. I passed by the fresh seafood section and the live shrimps were on sale!!!! I immediately thought of making the dish I had at my favorite Chinese restaurant (R&G Lounge). I bought 3 lbs of these babies and I couldn't wait to go home and prepare the dinner. I also bought 2 heads of cauliflower to pair with the shrimps as a side dish which I will post as well separately.<br /><br />This classic Cantonese steamed shrimp with garlic and butter dish takes a little bit of work - mostly for slicing each shrimp in half - butterfly style. The rewarding taste of fresh shrimp in rich garlic steamed to perfection is well worth it! The shrimps are sweet and tender.<br /><br />I also made this dish a while back. You can check out the same recipe <a href="http://passiononthestovetop.blogspot.com/2010/11/steamed-shrimps-with-fresh-minced.html">here</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serves 2-3</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 lbs live Shrimp (butterflied)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 large fresh garlic bulb (finely minced)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 stick butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a small pan, melt the butter and stir the garlic in it for about 1 minute. Do not let the garlic turn brown. Turn off the heat</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Rinse the shrimps thorougly. Split the shrimps in half by cutting them from the back meat side. Make sure that your knife is really sharp otherwise, the shrimps will be mushed. Arrange the shrimps in a round pie platter or large plate.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Heat the wok or steamer or a large pan and add water. Put a bowl upside down in the middle of the wok. Put the plate of shrimp on top of the upside down plate and make sure its evenly in the middle just to make sure that the plate is not submerged in the water. Sprinkle the melted butter and garlic all over the shrimps. Cover and steam for about 8 minutes or until the shrimps have turned bright pink. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Enjoy with rice and a veggie side. Or serve as an appetizer.</span><br />
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mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-75770195834972303002015-01-29T19:48:00.004-08:002015-01-29T19:48:57.647-08:00Cumin Sweet White Corn and Kale <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VAuXTUSC8HR6HlVhB3oprsCHXVxEwgnxHWFwYsilB-MIH7mCABR1d3A8L2Emf3KCy0oVax7IjV5RuMD-HwBcrk759QSWqTg4NYmM89DgRzOUpBhVJIb3gYrr-XGfcft1PKWHwae-0VrG/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VAuXTUSC8HR6HlVhB3oprsCHXVxEwgnxHWFwYsilB-MIH7mCABR1d3A8L2Emf3KCy0oVax7IjV5RuMD-HwBcrk759QSWqTg4NYmM89DgRzOUpBhVJIb3gYrr-XGfcft1PKWHwae-0VrG/s1600/FullSizeRender.jpg" height="400" width="400" /></a></div>
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Tonight, I decided to make something different for dinner. I wanted to experiment and use some of the spices that I haven't used in a while. I'm so motivated to cook again every night so on my way home while stuck in traffic, my chef brain was bring creative. I immediately thought of the 2 frozen veggies I have in the freezer. Of course, I always know what I have in my freezer/fridge ahead of time.</div>
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This side dish was paired with butter fried cajun spiced breast of chicken. It turned out to be a nice simple dinner. The cumin seeds went very well with the corn and kale. Yummylicious and easy breezy to make!!!</div>
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INGREDIENTS:</div>
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Serves 3</div>
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3 tablespoon sesame oil</div>
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1 tablespoon cumin seeds</div>
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1 cup frozen white sweet corn</div>
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1 cup frozen chopped kale</div>
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salt and pepper to taste</div>
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Heat medium frying pan and add sesame oil (don't let it burn). Add cumin and saute for 1 minute. Add kale and corn and stir well. Cover, turn down heat and cook and steam for 5 minutes. Add salt and pepper to taste and serve with your favorite meat.</div>
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mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-21239446567677835982015-01-26T20:18:00.002-08:002015-01-26T20:53:20.728-08:00Manila Clams & Basil Soup<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82BOjszzBl0E8Z9y0nt5KiP_k4NVfXYMB-Gzz6P4HQgf_cMuZxrSdC_6b7E-wtRoOYsYw-88Xq22NKT9eUfKWCDP69EjsANzhZEWRXAN7OK0P4-pw3Lf4S6r2gYTJjCzhRXErTr_6rvE6/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82BOjszzBl0E8Z9y0nt5KiP_k4NVfXYMB-Gzz6P4HQgf_cMuZxrSdC_6b7E-wtRoOYsYw-88Xq22NKT9eUfKWCDP69EjsANzhZEWRXAN7OK0P4-pw3Lf4S6r2gYTJjCzhRXErTr_6rvE6/s1600/FullSizeRender.jpg" height="320" width="320" /></a></div>
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If you love clams, you will love this soup. It is quite delicious and so easy to make. Make sure you get fresh clams from the Asian supermarket because I prefer those than the frozen or canned ones. Its usually served with rice or bread but I like it by itself (less carb).</div>
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I was craving for a good soup since the weather has been cold in the bay area. I did not want the usual rice porridge or chicken noodle soup! So I stopped by my favorite Asian supermarket - 99 Ranch and while I had my eyes on the Dungeness crabs and mussels to make my soup, I decided to buy the manila clams. They were as fresh as you can get them because they were still moving in the water!</div>
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Of course, I also bought a couple of the crabs since they are still in season and I devoured those the following day. You can say I love all kinds of shellfish and I don't mind eating them everyday. I just need to make sure I don't overdose myself LOL. Well, enjoy this recipe as much as I enjoy it each time I make it.</div>
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INGREDIENTS:</div>
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1 lb fresh manila clams</div>
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1 thumb size ginger root thinly sliced</div>
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6 minced fresh garlic cloves</div>
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1 diced large tomato</div>
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1 bunch fresh basil leaves</div>
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3-4 chopped bok choy</div>
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2 cups of water</div>
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2 teaspoon oil</div>
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salt & pepper to taste</div>
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Use a large pot. On medium heat, saute ginger and garlic until medium brown. Add clams and stir thoroughly until the ginger and garlic covers the clams. Cover pot and steam for about 5 minutes until clams open. Add diced tomato and 2 cups of hot water and bring to boil and let all clams open more. Add the basil and bokchoy, salt and pepper to taste. Bring back to boil and turn off heat. Enjoy!</div>
mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-91944876049395129012014-01-08T00:25:00.000-08:002014-01-08T00:25:36.410-08:00Homemade Doughnuts / Beignets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0Tz9cVU29GagZB_1xMpYd094sI8-VXpQV405A5ABwmqOT9pIczX5wHPPNusUADFIqmH6nQGckUZxj2TysBFeoXHIQQnY1V99Mbnvm_rF9FATwV5hWcybQVLMRJamekD13allTuPZsyUQ/s1600/998562_10151771004165435_1094744785_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0Tz9cVU29GagZB_1xMpYd094sI8-VXpQV405A5ABwmqOT9pIczX5wHPPNusUADFIqmH6nQGckUZxj2TysBFeoXHIQQnY1V99Mbnvm_rF9FATwV5hWcybQVLMRJamekD13allTuPZsyUQ/s1600/998562_10151771004165435_1094744785_n.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Here is a very simple way to make homemade doughnuts. It's a basic recipe from <a href="http://www.pillsbury.com/holidays-celebrations/spring/grands-spring-doughnuts-how-to" target="_blank">Pillsbury's website</a> and it takes less than 15 minutes to make these yummies! The time I made these, I was amazed on how fast and easy it took! I've made them for the family for breakfast and have served them as a dessert when I entertained friends at home for lunch or dinner.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />Ingredients:<br />1 tube Pillsbury Grands<br />2 cups of oil for frying<br /><br />-Take dough individually out of the tube and gently pat them down to even rounds and even thickness<br />-cut a hole in the middle. I used the mouth of champagne glass<br />-save the dough holes to make beignets<br />-fry the shaped dough in the hot oil (in medium heat to avoid burning) and flip at least 3 times while browning with a thong or a pair of chopsticks, take out and dry out on a plate with paper towel or a wire rack and let them cool for 1 to 2 minutes before dipping or glazing them with the ingredients below<br />- do the same with donut holes<br />- dip the donuts with any of the following:</span><div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>- white sugar</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>- unsweetened cocoa powder</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>- or drizzle with melted peanut butter or Trader Joe's <a href="http://www.amazon.com/Trader-Joes-Speculoos-Cookie-Butter/dp/B006KK4GUO" target="_blank">Speculoos Cookie Butter</a></i><br />- <i>serve beignets with melted warm chocolate or jam</i></span><div class="separator" style="clear: both; text-align: center;">
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mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-53025557218865945272014-01-07T18:51:00.000-08:002014-01-07T19:01:03.617-08:00Avocado Omelette<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I love eggs anytime of the day, breakfast, lunch or dinner. I usually boil 2 eggs in the morning and take them with me to the office and eat them with my cup of coffee. On the weekends, I usually make an omelette or have 2 over easy with a toast and a fruit. Omelettes are so easy to make. You can put anything on it and make it a full meal. I like my omelette simple and tasty, I think that when you put more than 5 ingredients in it, it becomes overwhelming! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Here is my take on simple and tasty omelette. This is also a healthy omelette because it only has 2 main ingredients and is less than 500 calories! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />1 tablespoon unsalted butter<br />2 large eggs (78 calories each x 2 = 156 calories)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />In a small bowl, beat eggs together well. Place a 7 inch nonstick pan over high heat. When pan is hot, add butter. Swirl butter around to coat. Let butter foam, but don’t let it turn brown. Add egg mixture. Let eggs sizzle, wait 5 seconds, then top eggs with avocado. Move pan left and right, shifting the eggs around to even, then let them settle for about 15 -20 seconds. When the top is almost cook, flip half of the omelette to one side and roll it out onto the plate. Garnish with your favorite grated cheese, hot sauce and salt and pepper.</span><br />
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mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-537119981892832592014-01-06T20:44:00.001-08:002014-01-06T20:44:19.870-08:00Mango and Chicken Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />Here is another healthy salad to start your New Years' Resolution of "Eat Right-Be Healthy".<br /><br />Ingredients for 1 serving<br /><br />1 whole Romaine lettuce<br />1 small pitted ripe mango<br />1 Persian cucumber<br />2 tablespoon extra virgin olive oil (EVOO)<br />2 tablespoon balsamic vinegar<br />1/2 lb pan grilled breast of chicken<br />Black pepper to taste<br /><br />Season chicken with your own favorite seasoning and pan grill with 1 tablespoon of butter until its no longer pink and looks done. Chopped all other ingredients and mix in a bowl. Drizzle the EVOO and balsamic vinegar in the bowl and add black pepper. Slice the chicken and put on top of salad. Enjoy!</span>mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-35595002225974491222014-01-06T20:23:00.000-08:002014-01-06T20:23:21.896-08:00Watermelon, Avocado and Green Bean Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnbRPH4KAqlX__c91IH1P-TS4G3Zhh3ZxzGWvAudRH54WBN_Q0-E1PsDTAMzcoCcrdoesavYAi3j4BL0-5ff61mtcuNr6fqO7Jyxytp4U9ZTWLeueK3FV2v8G2dgc5uR8g7D-iYygLkmT/s1600/1044498_10151567197683089_1858875877_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnbRPH4KAqlX__c91IH1P-TS4G3Zhh3ZxzGWvAudRH54WBN_Q0-E1PsDTAMzcoCcrdoesavYAi3j4BL0-5ff61mtcuNr6fqO7Jyxytp4U9ZTWLeueK3FV2v8G2dgc5uR8g7D-iYygLkmT/s1600/1044498_10151567197683089_1858875877_n.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It's the start of the new year and we all look for ways to shed those extra pounds we gained after eating all the yummy high calorie food during the holidays. Here is one of my favorite salad that I make at the office for lunch and I usually make enough for 4 people and I share it with my team. I have modified the amount of ingredients below to serve 2 people. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This salad is very filling and it has <a href="http://www.health.com/health/gallery/0,,20585485_2,00.html" target="_blank">nuts</a> for protein intake. Their mix of omega-3 fatty acids, protein, and fiber will help you feel full and suppress your appetite and keep you full until dinner time.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup blanched fresh green beans (you can also microwave for 3 minutes inside a bowl with 1/4 cup of water)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup fresh cut watermelon (cut in cubes)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 cup sweet bell pepper (minis or regular sliced in strips)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 cup unsalted or salted cashew nuts (almonds, pistachios etc)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 tablespoon extra virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Enjoy! Make sure to check out my other salad recipes!</span></div>
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<br />mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-9320352673561373092014-01-04T20:30:00.000-08:002014-01-04T21:44:53.336-08:00Turkey Sausage and Egg Piroshki<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTjN53DMHcITvNGixN0LZF668052TVXoh7jnaRCkWRzN9vm2u8Gi9Rm7aRkImeUyL0Tk0EX9Frte1A7vidxdnDIkjq_5riWJzPUiQth7B9rPKwQxlUj_gVYw4SYPymmo8qBAZ6UDsm6Z3/s1600/1013531_10151618913638089_2134653693_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTjN53DMHcITvNGixN0LZF668052TVXoh7jnaRCkWRzN9vm2u8Gi9Rm7aRkImeUyL0Tk0EX9Frte1A7vidxdnDIkjq_5riWJzPUiQth7B9rPKwQxlUj_gVYw4SYPymmo8qBAZ6UDsm6Z3/s400/1013531_10151618913638089_2134653693_n.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-qWraQ6pFw1SmCmJPl8PxvD2LTfRk4Bq2fQK4uHvm1ec4LSP-CwjTSgDVe3gmDqNoaglMtVFuTswgKBTp2K_dL8HU29cLAuFpvCgQhYzjvs3FhWMWlE4XL7rFgVnS2uhrV39BtmrZ3EY/s1600/Turkey-Smoked-Sausage-Hillshire-Farm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-qWraQ6pFw1SmCmJPl8PxvD2LTfRk4Bq2fQK4uHvm1ec4LSP-CwjTSgDVe3gmDqNoaglMtVFuTswgKBTp2K_dL8HU29cLAuFpvCgQhYzjvs3FhWMWlE4XL7rFgVnS2uhrV39BtmrZ3EY/s320/Turkey-Smoked-Sausage-Hillshire-Farm.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I'm always looking for creative ways to make something special for breakfast. I usually start with checking my pantry or fridge if there are items I can make with. I made these Piroshkis a while back and I have not had a chance to blog about them yet so here it is!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This recipe is a quick take from one of the recipe's on Pillsbury website. I just used my own ingredients.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:<br />1 can (8oz) Pillsbury refrigerated crescent dinner rolls<br />2 eggs scrambled and cooked (set aside about 2 tablespoon of the uncooked egg)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup shredded sharp cheddar cheese<br />1/2 <a href="http://www.hillshirefarm.com/products/smoked-sausage/">Hillshire Farm Turkey Smoked Sausage</a> (sliced in cubes)<br /><br />Heat oven to 375°F. In medium bowl, whisk eggs and cook scramble of 2 minutes and set aside. Slice the turkey sausage and set aside in a separate bowl<br /><br />Separate dough into 4 rectangle (not triangle). 2 pieces should be intact and not separated. Place 1 tablespoon of scrambled egg, 1 tablespoon of sausage and 1 tablespoon of cheese on the dough. <br /><br />Roll the dough slowly while keeping the ingredients inside. Brush the top of each roll with the set aside uncooked egg. Arrange the rolls on a greased cookie baking pan at least 2 inches apart.<br /><br />Bake 16 to 19 minutes until golden brown.</span>mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-27811435092144628672013-12-30T20:40:00.003-08:002014-01-04T18:34:48.012-08:00Extra Crispy Fried Chicken Wings<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8ZCYw6-lgu0f6LwlDizUzhhCtwA6rYMZzjSNv8f4PA72CenCPMEG1p2fxgfTZlpTkBCZJ_ulECI963QCJhrByzkL6yh4ice67CzFtg_6REEIwsBDmEDqwdNGoCbSQJ-u-1PsPcOAOXvu/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8ZCYw6-lgu0f6LwlDizUzhhCtwA6rYMZzjSNv8f4PA72CenCPMEG1p2fxgfTZlpTkBCZJ_ulECI963QCJhrByzkL6yh4ice67CzFtg_6REEIwsBDmEDqwdNGoCbSQJ-u-1PsPcOAOXvu/s400/photo+2.JPG" width="300" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">While shopping for groceries and mason jars for a project I was determined to do today, I saw the 10 lbs party chicken wings on sale at Smart and Final. It has been a while since I cooked some of these party staple. They also reminded me of one of my sister-in-law who loves fried chicken wings especially if they are cooked by yours truly! I remember when she used to come over the house and drop off my nephew to play with my son, she will always make a point to ask me to make some for her. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">After I got home, I decided to cook some and use the same 4 simple ingredients I have used in the past to not lose the flavor of the chicken - salt, pepper, chili pepper and flour. These wings will be a good pair with your favorite salad or with your favorite beverage while watching football, basketball or whatever sport in season you watch. They are also be a good party appetizer if you have the time to make them.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Below are the simple ingredients and steps:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">25 pieces of chicken wings</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 cups of flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tablespoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tablespoon ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tablespoon ground red chili pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 brown paper bag</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2-3 cups vegetable oil</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3uCse3a56dchmChRerqv66tlB9jfYFPQXp8o_6s6jKFT7-8lz_7sbP4uTQDfa2rC6YV-_E_uACAmMomnwvhhKbvJqwQbWGAM2u0ruBf7mIAFRHx2aYhHkvXg1IAWv0m5BYMbB1v4vsUC/s1600/photo+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3uCse3a56dchmChRerqv66tlB9jfYFPQXp8o_6s6jKFT7-8lz_7sbP4uTQDfa2rC6YV-_E_uACAmMomnwvhhKbvJqwQbWGAM2u0ruBf7mIAFRHx2aYhHkvXg1IAWv0m5BYMbB1v4vsUC/s200/photo+3.JPG" width="150" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash the frozen chicken wings with luke warm water to thaw them a little bit.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pat them dry. Mix all the dry ingredients inside the brown paper bag. Coat the wings by putting 5 at a time inside the bag, close tight and shake until fully coated.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Heat a deep pan with oil and set to medium high. Use a metal thong and slowly put the wings in the hot oil. Don't overcrowd the pan so that you have room to flip them over. Cook each side for 10 mins and or until golden brown.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Take the wings out of the hot oil one by one and let the oil drip from each wing on a plate with paper towel. Transfer them to another plate and serve with barbecue sauce or Shiracha if you want them spicy.</span>mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-32320674649420015752013-12-26T20:48:00.000-08:002013-12-26T21:24:43.678-08:00Speculoos French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_F2QOjXj_wFipHB1Pe1AgoysvZse_JaVZ_wRc6WZ52JMiEmeAsYfxBTXK7Ah7DLxME1rJKQgYSZ8hTkszo4e-UmYMmHEvljI9R4ffzU42XtrDMV_dWJr4vW5A5xbQexQ0OrDx5ZXP0YJ/s1600/1001531_10151604522948089_1718194456_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_F2QOjXj_wFipHB1Pe1AgoysvZse_JaVZ_wRc6WZ52JMiEmeAsYfxBTXK7Ah7DLxME1rJKQgYSZ8hTkszo4e-UmYMmHEvljI9R4ffzU42XtrDMV_dWJr4vW5A5xbQexQ0OrDx5ZXP0YJ/s1600/1001531_10151604522948089_1718194456_n.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><i>Speculoos French Toast</i></b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It's been a looooooooong time since my last post! A lot of people have been asking me why I stopped sharing my recipes. I'll just blame it on a couple of reason - laziness and not having a fast computer. However, I have been posting some photos on Instagram and Facebook. Thanks to my loving husband, he got me a new Macbook for Christmas! I am now motivated more than ever!!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Here's a new post to end 2013 before you start your 2014 diet LOL</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>French toast</b> is a favorite breakfast or brunch dish and it’s so easy to make. The breads you can use are endless (french bread, sourdough bread, Texas toast, etc.) and you can get as creative as you like with toppings such as the new craze <a href="http://en.wikipedia.org/wiki/Speculoos" target="_blank">SPECULOOS Cookie Butter</a> from <a href="https://www.facebook.com/speculooscookiebutter" target="_blank">Trader Joe's</a>. This cookie butter is now very popular in Asia and there's even some news of <a href="http://dallas.culturemap.com/news/food-drink/04-26-13-trader-joes-cookie-butter-speculoos-shortage/" target="_blank">shortage in the US</a> a few months ago. I got very curious so I went to my local Trader Joe's and I was told that the craze is not evident here in the Bay Area because most Californians are health freak. I ended up buying 2 dozens and sent them to my relatives in the Philippines to enjoy. I kept a few bottles and I am now a big fan! I use it as topping on french toast as shown here and or on home made cupcakes and beignets. Super yummy!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Give your Aunt Jemima syrup bottle a break and try melted Speculoos instead with your french toast.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Here is a basic recipe for french toast:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b><b> </b>2 eggs<br />4 tbs milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon corn starch (for crunchiness)<br />6 slices maple Texas toast bread (thick slices) or regular bread<br />6 tbs butter (1 tbs for each slice)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 tablespoon melted Speculoos for topping</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Powdered Sugar</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />Heat a pan or griddle at medium to high heat. Mix together the eggs, cornstarch and milk with a fork or whisk then pour into a dish that’s large enough to dip a piece of bread into without having to fold it, an 8×8 inch baking dish is ideal. Dip one slice of the bread into the egg and milk mixture on one side then flip and dip the other side. Letting the bread soak in the milk and egg mixture for a few seconds will help the mixture soak right through the entire piece of bread but be careful it doesn’t get too soggy so that it falls apart when trying to cook it. Add a tablespoon of butter to the grill to melt, then place the dipped slice of bread onto the pan. Cook the first side of bread for about 3 minutes or when the bread is golden brown, then flip and cook the other side for approximately the same amount of time. You can cook more than one piece at a time but don’t allow the pieces of bread to touch each other.Once cooked serve the french toast immediately or keep in a warmed oven until ready to serve. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Melt Speculoos in a small bowl for 45 seconds in the microwave and drizzle on top of the toasts. Sprinkle powdered sugar and ENJOY!</span><br />
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mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-79927347157728038652012-09-16T00:03:00.001-07:002012-09-16T00:03:39.375-07:00Goat Cheese, Heirloom Tomato and Watermelon Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71nnMvKebKTpASXV6cK5jv5Fff5EUszdAZ4jMFInxhfCI3tP01qFbN1hUM55YLMYsDqctiQiLzxNPazA_yqMt3dYLxBKVVoidXXXYFDqkOjGq1K6EEOlpnRhwlbGAYOdi-BOQZCp154Y3/s1600/165951_10151001372778089_615696993_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71nnMvKebKTpASXV6cK5jv5Fff5EUszdAZ4jMFInxhfCI3tP01qFbN1hUM55YLMYsDqctiQiLzxNPazA_yqMt3dYLxBKVVoidXXXYFDqkOjGq1K6EEOlpnRhwlbGAYOdi-BOQZCp154Y3/s400/165951_10151001372778089_615696993_n.jpg" width="300" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This summer, I started growing heirloom tomatoes and basil. My green thumbs did not fail me. I think I will have tomatoes to last me until Winter.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Everyone I know loves Caprese Salad except for my husband who does not like fresh tomatoes!!! Well, more for me I guess LOL. I decided to make a twist on the regular Caprese Salad. I used goat cheese and added a slice of watermelon for more sweetness. This is an amazing and refreshing salad and very easy to make. You just need the 5 ingredients below.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Caprese Salad for 2:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 medium size yellow heirloom tomato </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 medium size red heirloom tomato</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 log of goat cheese or crumbled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 small seedless watermelon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">10 pieces of fresh Italian basil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 cup of balsamic vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">salt and pepper to taste</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash tomatoes and dry. Slice tomatoes and arrange on the plate. Slice watermelon in square pieces. Slice the goat cheese log and arrange them as shown with the basil. Sprinkle salt and pepper and 1 teaspoon of balsamic vinegar on top of each arrangement. Enjoy!</span><br />
<br />mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-90742570194674851702012-09-15T23:36:00.002-07:002012-09-15T23:36:13.598-07:00Home Grown Cherry Tomatoes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This summer, I was brave enough to grow 6 different types of cherry tomatoes - Black Cherry, Yellow Pear, Sweet Red 100, Red Pear, and I forgot the name of the other two!! I also grew 3 types of heirlooms - Mr. Stripey, Black Prince and Cherokee Purple.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I'm blessed with a green thumb and all of these I planted have given me an abundant of harvest! Since I love to cook and I have this food blog, I thought it's just appropriate to include my harvest in the mix and share my other passion - GARDENING!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I used these tomatoes in salads, made pasta sauce and some other dish. I also enjoy them as a snack. Fall season is here now so I think I will only have a few months to enjoy them before frost comes!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Enjoy the photos!</span></div>
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mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-46578765566723403402012-09-15T23:10:00.008-07:002012-09-15T23:10:53.839-07:00Pickled Tri-Color Beans, Okra, Green Cherry Tomatoes and Carrots<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I love anything pickled! Well, except maybe for pickled pork feet and pickled eggs! One visit at a Farmers Market, I saw and bought some spicy pickled green beans. I fell in love with the crunchiness. After consuming the whole jar of these beans in one seating, I decided to call the vendor and ordered a box! The 10 jars lasted about....well, not very long!</span></div>
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<span style="font-size: large;">It's been about 3 years since I saw that vendor again. Earlier this year, my husband and I visited Nellie's Crab Shack for lunch in SF. They served his crab sandwich with some pickled vegetables. I remember the okra and carrots. When I took my daughter there a few months ago, I ate more of her pickles!</span></div>
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<span style="font-size: large;">Okay, now it has come to that point that I need to make my own since I now have a variety of vegetables I can pick freshly from my own garden. My husband bought me a box of pickling mason jars last year because I wanted to pickle some Meyer lemons but I never had the time. I am finally making use of the jars!</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">1 lb fresh okra</span></div>
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<span style="font-size: large;">1 lb tri-color beans (yellow, green and purple) or just green</span></div>
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<span style="font-size: large;">2 large carrots</span></div>
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<span style="font-size: large;">2 cups green cherry tomatoes</span></div>
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<span style="font-size: large;">2 large jalapenos</span></div>
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<span style="font-size: large;">1 1/2 cup Penzys Pickling Spice Mix</span></div>
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<span style="font-size: large;">5 cups of white vinegar</span></div>
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<span style="font-size: large;">4 cups of water</span></div>
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<span style="font-size: large;">1/2 cup of brown sugar</span></div>
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<span style="font-size: large;">1/2 cup sea salt</span></div>
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<span style="font-size: large;">3 1 quart mason jar</span></div>
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<span style="font-size: large;">Wash the mason jars thoroughly with hot water and dry. Cut the tip ends of the okra and beans. Peel the carrots and cut about 3 inches lengthwise.Slice the jalapenos in strips. Boil in a pot the vinegar, water, sugar and salt. Shake the pickling spice well inside a zip lock and pour 1/2 cup in each jar. Add about 5 strips of jalapenos in each jar. Divide the carrots, okra, beans and cherry tomatoes and stuff the jars. Pour about 2 cups or more of the hot brine and leave about 1 inch head space from the rim of the jar. Let cool, then cover and refrigerate.With this process, the pickled veggies will be good for 3 months. </span></div>
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mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-78163448166375918282012-09-15T21:42:00.001-07:002012-09-15T21:42:11.532-07:00Herb Rubbed Pork Ribs<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I've been slacking on blogging the food I've been cooking the past several months! I think the lazy bug stayed a bit too long in my system and got comfortable. Well, it's time to share some of the recipes I've indulged in this summer using some of the herbs and vegetables I planted in my backyard.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Any type of meat will be amazingly delicious with this recipe of fresh herbs with added spices. My hubby and son loves their meat! I decided to go with the other white meat - PORK!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Enjoy rubbing!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 rack slab of pork ribs (about 15-18 ribs)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">10 sprigs of fresh oregano</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">10 sprigs of fresh German thyme</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5 sprigs of fresh rosemary</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 tablespoon lemon-black pepper seasoning</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 tablespoon paprika</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 table spoon garlic powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Finely chop all the fresh herbs then combine with the remaining ingredients and mixed well. Rub the mix on the ribs covering front and back. Wrap the rubbed ribs in a saran wrap, roll it and put inside the 2 gallon ziplock or cut in half and put in 1 gallon ziplock. Keep in fridge overnight and grill or broil the next day. Enjoy with some beer or wine or just simply have it for dinner with rice, noodles and your favorite veggies.</span></div>
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<br />mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-77258836619335469442012-02-14T00:21:00.001-08:002012-02-14T10:17:19.443-08:00Red Velvet Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilx-w9m-8dCMduifoUw1Hqg5v0XxsvucW75F3QGYjZ-oWEG26TYVfhhLT7cZhcnlqZshig1C2dj9-x8tls0-iS1TQc7PAoGH2Lhbc96ihtmm42Wx-s0P8xkh6Xc4ykkMqi_8Ko312QDRUg/s1600/IMG_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilx-w9m-8dCMduifoUw1Hqg5v0XxsvucW75F3QGYjZ-oWEG26TYVfhhLT7cZhcnlqZshig1C2dj9-x8tls0-iS1TQc7PAoGH2Lhbc96ihtmm42Wx-s0P8xkh6Xc4ykkMqi_8Ko312QDRUg/s400/IMG_0045.JPG" width="400" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Okay folks, I know it has been a few months since my last post. My new job has kept me busy and I haven't had a chance to blog. I still find a lot of time in the kitchen but after a long day, I just want to sit on the couch, watch TV and catch up on my shows, check my wall feed on Facebook or cuddle with my husband.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This blog I'm writing tonight is dedicated to my husband on this very special day of LOVE and HEARTS. I'll lead you to the step by step process up to the last bite of his piece of brownie :-).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">First is the card - it caught my attention because of the words written on it and every word touched my heart deeply. It's like they came straight out of my mouth! I found this card in January while I was perusing for office supplies at a nearby store in Palo Alto. I kept it inside my desk drawer until today. Here's what's inside the card....</span><br />
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<div style="text-align: center;"><i><span style="font-family: Times, "Times New Roman", serif; font-size: large;">Sometimes I think about how you jumped right into the whole parenting thing...</span></i></div><div style="text-align: center;"><i><span style="font-family: Times, "Times New Roman", serif; font-size: large;">You didn't scare off, or run away, you did just the opposite.</span></i></div><div style="text-align: center;"><i><span style="font-family: Times, "Times New Roman", serif; font-size: large;">You embraced the idea right from the start.</span></i></div><div style="text-align: center;"><i><span style="font-family: Times, "Times New Roman", serif; font-size: large;">And accepted us as the package deal we were, with the kind of love that changed our lives forever,</span></i></div><div style="text-align: center;"><i><span style="font-family: Times, "Times New Roman", serif; font-size: large;">You're the best thing that ever happened to us.</span></i></div><div style="text-align: center;"><i><span style="font-family: Times, "Times New Roman", serif; font-size: large;">And I still can't believe I get to share my life with you,</span></i></div><div style="text-align: center;"><i><span style="font-family: Times, "Times New Roman", serif; font-size: large;"><br />
</span></i></div><div style="text-align: center;"><i><span style="font-family: Times, "Times New Roman", serif; font-size: large;">Happy Valentine's Day</span></i></div><div style="text-align: center;"><i><span style="font-family: Times, "Times New Roman", serif;"><br />
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<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Fast forward to today, I contemplated all day on what to buy or make to go with the card. I went to a couple of stores and everyone was buying chocolates, heart candies, flowers, stuffed animals, balloons and anything that is red with hearts on it! I wanted to do something different. I decided to go with what will make my husband smile, happy and pleased. He loves red velvet and he loves brownies. So I thought, why not combine the two and double the pleasure. I found a great recipe and they came out absolutely heavenly delicious! I was very impressed with myself :-)</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Enjoy baking these because I certainly did!</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 tbsp unsweetened cocoa powder</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 tbsp red food coloring</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 tsp pure vanilla extract</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 cup unsalsted butter, at room temperature</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/2 cups granulated sugar</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 large eggs</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/4 cups all purpose flower</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 tsp salt</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat the oven to 350 degrees. Butter and flour an 8x8 baking pan.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a small bowl, slowly stir together the cocoa powder, food coloring, and vanilla into a thick paste until no lumps of cocoa remain. Set aside.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In the bowl of a stand mixer or a stainless medium size bowl, with an electric mixer with a paddle attachment, beat together the butter and sugar on a medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two ingredients together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn't anything stuck on the bottom of the bowl.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 30-45 minutes. Cut into 12 bars and decorate or simply sprinkle confectioner sugar on top. Serve with milk or your favorite tea.</span></div><div style="text-align: left;"><br />
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</div>mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-78810826924912845472011-10-27T17:59:00.000-07:002011-10-27T18:05:23.059-07:00Baked Macaroni and Cheese With Sage and Thyme<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTS_l32ENVMVJZxRWIXlnt_RHdUKBK8RWr3q1p5RTWZ1R9jFOclwKuQUml3q0sGOkfZSuu6JE245hI9mmP_bM_fMSIeF-LV_6YcrYIyEM5wFLQNxg8TtO7PNPAxAH_vY0bv4e2L8xHth-O/s1600/IMG_8822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTS_l32ENVMVJZxRWIXlnt_RHdUKBK8RWr3q1p5RTWZ1R9jFOclwKuQUml3q0sGOkfZSuu6JE245hI9mmP_bM_fMSIeF-LV_6YcrYIyEM5wFLQNxg8TtO7PNPAxAH_vY0bv4e2L8xHth-O/s400/IMG_8822.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSdQzGmJa0IQ9fLoDAVYkKCII7DgvcEt28OcN8O9aAiemoP3T0xZD3WAsSIZ_yVlPmT2rDtH-ThhmAaHy7GX_crHTqeHI48IqVBeQLLWUf-jLH621ceJzJ1HAkVwFIPmfhmhpgLBoRHDD/s1600/IMG_8830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSdQzGmJa0IQ9fLoDAVYkKCII7DgvcEt28OcN8O9aAiemoP3T0xZD3WAsSIZ_yVlPmT2rDtH-ThhmAaHy7GX_crHTqeHI48IqVBeQLLWUf-jLH621ceJzJ1HAkVwFIPmfhmhpgLBoRHDD/s400/IMG_8830.JPG" width="400" /></a></div><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My good friend Robbie made plans to visit me tonight after work because I haven't seen him for a few months. The plan was to have dinner at a nearby restaurant in Fremont or maybe go to our favorite place in San Jose @ Santana Row. By mid-day, I decided that I will just make his favorite food to eat and enjoy more of our time at my own home and catch up without the distraction and noise of restaurants.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This mac and cheese recipe was adapted from Fannie Farmer's Classic Baked Mac and Cheese cookbook and I added a few ingredients to make it my own. I doubled the ingredients so that the rest of the family in the house can enjoy it. This recipe yields for 6 servings.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 (8 ounces) package macaroni<br />
8 tablespoons butter<br />
8 tablespoons flour<br />
3 cup milk<br />
1 cup cream or buttermilk<br />
1 teaspoon salt<br />
1/2 teaspoon fresh ground black pepper<br />
2 cups cheddar cheese</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups Jack or Gouda Cheese</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">10 pieces fresh Sage leaves</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon fresh thyme</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon cayenne pepper (I used Smoked Chipotle Pepper)<br />
1 cup breadcrumbs</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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Preheat oven to 400°F</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add flour mixed with salt and pepper, using a whisk to stir until well blended.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67L3We6TE3PkSMsNDuuqOUl8CcOzziE3i61lVjaFA_JsXKSaqzyC3tcaX0iPYqIB9qXUggogNyODoBoqaWe5KVM-4KTbaLoo8b1s02no2aBVTsXi7Q97JcBdJtA5H9VfCgE4X1fPro7Ff/s1600/IMG_8817.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67L3We6TE3PkSMsNDuuqOUl8CcOzziE3i61lVjaFA_JsXKSaqzyC3tcaX0iPYqIB9qXUggogNyODoBoqaWe5KVM-4KTbaLoo8b1s02no2aBVTsXi7Q97JcBdJtA5H9VfCgE4X1fPro7Ff/s200/IMG_8817.JPG" width="200" /></span></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve hot!!</span></div>mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-8537001699777929712011-10-26T13:15:00.001-07:002011-10-26T13:15:03.734-07:00Banana and Nutella Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-40Yo3OUilkxIN8a2xH7tcIAhIx5oCsldasAIKfXDvGhotzuf7QbtV5UxPL-n-YnF4n_gci3z9vx9rr4YhVxsT8T_POx5LFKU_sRIfkqWBJ9GVl3Oc_Prrx46lDDwJMdxrHBpq4gmOi5W/s1600/IMG_8796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-40Yo3OUilkxIN8a2xH7tcIAhIx5oCsldasAIKfXDvGhotzuf7QbtV5UxPL-n-YnF4n_gci3z9vx9rr4YhVxsT8T_POx5LFKU_sRIfkqWBJ9GVl3Oc_Prrx46lDDwJMdxrHBpq4gmOi5W/s400/IMG_8796.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxXLAWm4iPcgez-9xe8HvSZHZf8G93z7ffKjrLoKUHXRF6mGWCf5d-1LvB3FG1yQ2zbm2ITuKHP6oGsDDZw8frK8wmblct66dnXe0mWjRZVPRoaRMemjP9qITV3vX2P9OsjzIM1h39fEN/s1600/IMG_8790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxXLAWm4iPcgez-9xe8HvSZHZf8G93z7ffKjrLoKUHXRF6mGWCf5d-1LvB3FG1yQ2zbm2ITuKHP6oGsDDZw8frK8wmblct66dnXe0mWjRZVPRoaRMemjP9qITV3vX2P9OsjzIM1h39fEN/s400/IMG_8790.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0DksJHRUG0Uw7sdEmAYJ7DkjSMtNYXSN8c8GDG9jZ4I1OsHoT3ky8H8uyM6wTzoPgbKGbDEwtTmH7d_RdRSzBI6rRjXz9pCmWBZKun1ZKO_HIwz5ddOT0qC9EgKwNq-KfhcfZURRj5AZ/s1600/IMG_8776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0DksJHRUG0Uw7sdEmAYJ7DkjSMtNYXSN8c8GDG9jZ4I1OsHoT3ky8H8uyM6wTzoPgbKGbDEwtTmH7d_RdRSzBI6rRjXz9pCmWBZKun1ZKO_HIwz5ddOT0qC9EgKwNq-KfhcfZURRj5AZ/s400/IMG_8776.JPG" width="300" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A friend from church asked me to make cupcakes for her boyfriend's birthday. I gave her several flavor options and we decided on Banana Nutella with Cream Cheese Nutella Frosting. The other flavor option she picked was Lemon and Raspberry with Butter Cream with Raspberry preserves which I will blog separately.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe yields for 3 dozen cupcakes. One dozen went to the birthday party. My husband took one dozen to work and we kept one dozen for us to enjoy at home! Enjoy baking!</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:<br />
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3 1/4 cups all-purpose flour<br />
2 teaspoons baking soda<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon salt<br />
4 large eggs at room temperature<br />
2 1/3 cups sugar<br />
1 cup vegetable oil<br />
2 cups coarsely mashed very ripe bananas (about 5 large)<br />
3/4 cup Nutella<br />
1/4 cup greek style yogurt or regular plain yogurt<br />
2 teaspoons vanilla<br />
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Preparation:<br />
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- Heat oven to 350°F</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Line a muffin/cupcake pan with cupcake paper cups<br />
- Sift together flour, baking soda, cinnamon, and salt into a bowl.<br />
- Beat together eggs and sugar in bowl of electric mixer with a whisk attachment at medium-high speed until very thick and pale, and the mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, yogurt, Nutella, and vanilla. Remove bowl from mixer and fold in flour mixture.</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Scoop 1/4 of a cup in each cupcake (about 3/4 of each liner)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean/dry.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Let cool before frosting.<br />
- Top with a fresh strawberries and sprinkle powder sugar on top and enjoy!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Frosting Ingredients:</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- 2 8oz Philadelphia Cream Cheese (room temperature)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- 1 cup of butter (room temperature)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- 3 cups of confectioners sugar (add more if you like your frosting sweeter)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- 1 tablespoon vanilla extract</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whisk the cream cheese until it is light and soft about 1 minute. Add the buter and whip for another one minute. Add the sugar and the vanilla extract and whip until the frosting comes together. Using an icing spatula or a piping bag and tip of your choice, frost each cupcake. You can also use a ziploc bag to pipe the mixture for frosting.</span></div></div><div><span class="Apple-style-span" style="background-color: #f2f2f2; color: #404040; font-family: arial; font-size: 12px; line-height: 18px;"><br />
</span></div>mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-70982333627686413442011-10-24T16:57:00.000-07:002011-10-24T16:57:29.303-07:00Chicken Rice Porridge (Arroz Caldo)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGXllc_AsKbviC2qFxlVNYf3zlczEZZVlaUBBUj109zoywrkhVoOHpGfkufeOAfdo60o2uI-GPFgsMM4wFTIF_Fp_9Yv3rJomKpI9OCWedpC3iFbwTsKOn8hT5meRbd0NVlY7AOQfH4s1/s1600/IMG_8759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGXllc_AsKbviC2qFxlVNYf3zlczEZZVlaUBBUj109zoywrkhVoOHpGfkufeOAfdo60o2uI-GPFgsMM4wFTIF_Fp_9Yv3rJomKpI9OCWedpC3iFbwTsKOn8hT5meRbd0NVlY7AOQfH4s1/s400/IMG_8759.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I woke up this morning craving for some rice porridge. I have been feeling a little under the weather and even my husband has a bad cold. Rice porridge or Lugaw or Arroz Caldo, as we call it in the Philippine culture somehow always makes me feel better. As soon as I got up from bed, I went straight in the kitchen and grabbed all the ingredients I needed. This recipe is intended for 2 servings only. You can double the ingredients if you want to cook more than 2 servings.</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had 2 bowls and I feel better already so I decided to blog the recipe! </span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Ingredients:<br />
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3 chicken drumsticks or wings<br />
3 fresh garlic cloves (minced)<br />
1 1/2 inch of fresh ginger (chopped)<br />
3 tablespoon vegetable oil<br />
1 cup uncooked white rice<br />
2 tablespoon fish sauce (or substitute with a pinch of salt)<br />
2 green onions and chopped (for garnish)<br />
6 cups of water</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 slice of Lemon or <a href="http://en.wikipedia.org/wiki/Calamondin">Calamansi</a> juice for tasting<br />
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Preparation:<br />
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Sauté the garlic in oil in a medium saucepan over medium heat and cook until golden brown, about 2 minutes. Transfer the garlic to a paper towel-lined plate to drain and set aside. Add the ginger and saute for about 2 minutes. Add the chicken and brown for about 5 minutes. Add the rice, water and fish sauce (or salt), cover the pan, and simmer over medium to low heat. Stir frequently and simmer until the chicken and rice are cooked through, about 30 to 45 minutes.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ladle the porridge into a soup bowl and garnish with the chopped green onions and fried garlic. Squeeze the lemon or calamansi juice for taste.</span><br />
</div></div>mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-6877408173637632872011-10-17T20:16:00.000-07:002011-10-17T20:22:46.808-07:00Roasted Potato and Apple Medley<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was thinking what to cook for dinner tonight and I immediately thought of the bag of potatoes I bought last week. I really did not want to make the usual bake potato or breakfast style potato so I searched for a new recipe online. My favorite website of bloggers always inspire me to challenge myself and prepare a dish that looks and taste good! I found this <a href="http://erinschubert.blogspot.com/2011/10/potato-and-apple-medley-roast-with.html">recipe</a> which was also adapted from <a href="http://www.marthastewart.com/336976/crispy-potato-roast">Martha Stewart Recipe</a>. I made it my own and use some of the fresh herbs from my garden and a <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeystuscan.html">Penzey Tuscan Sunset seasoning</a> that I just bought over the weekend. This is a good side dish with your favorite grilled meat. I paired it with pan grilled breast of chicken that were marinated for a few hours.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPKnX4ppNgS2-zgt5i0ovsqtn5fnHSpmP6oqNkTR9kPppl56pvOdwXLeDtB9VdHm4xK3BLZMJo1Vf_6217Prx6RTYzXeLnT5dC9wYRLHGDFcTrPaYC82YKjpJrOks2idjU_KwkgbV9hYw/s1600/IMG_8723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPKnX4ppNgS2-zgt5i0ovsqtn5fnHSpmP6oqNkTR9kPppl56pvOdwXLeDtB9VdHm4xK3BLZMJo1Vf_6217Prx6RTYzXeLnT5dC9wYRLHGDFcTrPaYC82YKjpJrOks2idjU_KwkgbV9hYw/s400/IMG_8723.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9FR1Tsg57hthv-aEiX6h2vh3PfVQDWcS_b_j0rLIP2KkIkRVhDE5YHtMZGNnQ6qnRgDuwhLP-EdzkanV91eblEMWy0prsypbvGEBpceyT8prsaIgRn-2f3m325fmhPFY6vQlZ3CX7xxz/s1600/IMG_8731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9FR1Tsg57hthv-aEiX6h2vh3PfVQDWcS_b_j0rLIP2KkIkRVhDE5YHtMZGNnQ6qnRgDuwhLP-EdzkanV91eblEMWy0prsypbvGEBpceyT8prsaIgRn-2f3m325fmhPFY6vQlZ3CX7xxz/s400/IMG_8731.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
3 medium size Russet potatoes<br />
3 medium size red apples<br />
4 tablespoons butter (melted)<br />
3 tables spoons vegetable oil<br />
2 tablespoons Penzey Tuscan Sunset seasoning (or your choice of seasoning)<br />
2 tablespoons fresh basil (chopped)<br />
sea salt and black pepper for taste<br />
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Directions:</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Preheat oven to 375 degrees. Combine oil and melted butter. Brush the bottom of a baking dish with some of the mixture. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJVvaRGL9HL88IK0cqMZMTaH8yQmwPoIYMsEvzhFM0b3n1177mJ1YwrM2gvNlYZbSY_QUlAYfcJfFYCxMBRwDJXLHWg5w92eAqFNYKIsByCCRZzHGIybNjYCvTdM8RgPYDmTyLT6-KsrZ/s1600/IMG_8720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJVvaRGL9HL88IK0cqMZMTaH8yQmwPoIYMsEvzhFM0b3n1177mJ1YwrM2gvNlYZbSY_QUlAYfcJfFYCxMBRwDJXLHWg5w92eAqFNYKIsByCCRZzHGIybNjYCvTdM8RgPYDmTyLT6-KsrZ/s200/IMG_8720.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-WMwIIyxqE7nPp8SAi5bz5dM1o-VFVeSqnHSR7BqroMEGEQHzDIeh5jvmWUU-oLY-DEIA-kq5oKiKQEZ6d-99bqXOAW9IlGoxDmGYB2Rsmoq1LpMgFUdRl_NB6blzKNwiALDqEsuzZDl/s1600/IMG_8719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-WMwIIyxqE7nPp8SAi5bz5dM1o-VFVeSqnHSR7BqroMEGEQHzDIeh5jvmWUU-oLY-DEIA-kq5oKiKQEZ6d-99bqXOAW9IlGoxDmGYB2Rsmoq1LpMgFUdRl_NB6blzKNwiALDqEsuzZDl/s200/IMG_8719.JPG" width="200" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Peel and slice the potatoes and apples very thin crosswise with a sharp knife or mandoline.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnw4kJpwLT1BWRBGKc6esJqOtEN9gmSLpMnlN1YZtJcPjjgNVV0-X4tAyv2tFQ1aOCOeYu1Z7PlPt-lJpYjhqVUzEawvxzycsjLIsz2I5g2XGIGAr7OdzGL3SDpKMuNoE06JIOIs9yE8Ij/s1600/IMG_8718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnw4kJpwLT1BWRBGKc6esJqOtEN9gmSLpMnlN1YZtJcPjjgNVV0-X4tAyv2tFQ1aOCOeYu1Z7PlPt-lJpYjhqVUzEawvxzycsjLIsz2I5g2XGIGAr7OdzGL3SDpKMuNoE06JIOIs9yE8Ij/s200/IMG_8718.JPG" width="200" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKF6lyNXjWh1U6syZhg4n6A_jNlcJA7gV_c7YNcOf_BNnRH-o7HazjbJn4zOSvVHibDSvUlEtLjUTUzxnbvvELpLMYlyiATH8m6iqoj4BxvZzfTCZk34NK1b64FD5NnGkq-BkESW6Wglwt/s1600/IMG_8717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKF6lyNXjWh1U6syZhg4n6A_jNlcJA7gV_c7YNcOf_BNnRH-o7HazjbJn4zOSvVHibDSvUlEtLjUTUzxnbvvELpLMYlyiATH8m6iqoj4BxvZzfTCZk34NK1b64FD5NnGkq-BkESW6Wglwt/s200/IMG_8717.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnw4kJpwLT1BWRBGKc6esJqOtEN9gmSLpMnlN1YZtJcPjjgNVV0-X4tAyv2tFQ1aOCOeYu1Z7PlPt-lJpYjhqVUzEawvxzycsjLIsz2I5g2XGIGAr7OdzGL3SDpKMuNoE06JIOIs9yE8Ij/s1600/IMG_8718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Arrange the potato and apple slices vertically in the baking dish, alternating the colors randomly. Brush the remaining butter mixture on top of the dish and sprinkle with sea salt and pepper to taste.</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIH3ADuu3beZh13E3neVAUMQy-2o3eiL6jAB57xqjBioCHU3uWPNFZJMNFt6Ic2dOO3Sp_4FU2P3gXERicjz3kL8O0c-hjmPzs00kyKxaoc9Rt8D5dD7TvaJlA3RRud9AtgGZCge2HIQf/s1600/IMG_8721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIH3ADuu3beZh13E3neVAUMQy-2o3eiL6jAB57xqjBioCHU3uWPNFZJMNFt6Ic2dOO3Sp_4FU2P3gXERicjz3kL8O0c-hjmPzs00kyKxaoc9Rt8D5dD7TvaJlA3RRud9AtgGZCge2HIQf/s200/IMG_8721.JPG" width="200" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake for 1 1/4 hour. Remove from oven and add chopped fresh basil or your favorite herb such as thyme or rosemary and return to oven. Bake for another 25-30 minutes until the dishes reaches your desired brownness.</span></div>mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-35626132516077716502011-10-13T13:35:00.000-07:002011-10-13T13:39:25.363-07:00Adobong Balut (Duck Egg)<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Balut.....Baluuuut....Baaaaluuuuut.... Ah, yeah! Thats the sound of vendors selling this delicacy. If you're Filipino and grew up in the Philippines, you've heard them and may have eaten balut at least once. If not, maybe you've heard about it and felt disgusted by the sound of it. You may even have seen it on the tv reality show Fear Factor. Even <a href="http://www.newsflash.org/2004/02/tl/tl013032.htm">Andrew Zimmern</a>, a Food Writer and TV Personality guy enjoyed it! Well, I can tell you that I am not afraid to eat this delicacy because it's tastier than a regular hard boiled egg and its high on protein.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieST_MtHhqc6DQDfOEIdkjAEaSaeHr15DOB6urfMfz3LJlGn9YqTAZleVkEtvFiMoowr9ClY_QSvFflPF5Vxxj_NSDdecmYJZWEdNd6GKoLK8YR0asynWNOS69aBBZ1WMqFtb4frsERpB/s1600/IMG_8714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieST_MtHhqc6DQDfOEIdkjAEaSaeHr15DOB6urfMfz3LJlGn9YqTAZleVkEtvFiMoowr9ClY_QSvFflPF5Vxxj_NSDdecmYJZWEdNd6GKoLK8YR0asynWNOS69aBBZ1WMqFtb4frsERpB/s400/IMG_8714.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9vrvPmkcyn1bcRCKBbsM2U5GVNQK8UHxJlM19aOHCktl35YdowQhTgS483ioQ1q8byVkQC8hnc_jnsshu_0RDWjmovhejML4R9ewmqkEcbE_nW2_XiVAlaffg7A_Lgo1Zh923QgMRfJC/s1600/IMG_8688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9vrvPmkcyn1bcRCKBbsM2U5GVNQK8UHxJlM19aOHCktl35YdowQhTgS483ioQ1q8byVkQC8hnc_jnsshu_0RDWjmovhejML4R9ewmqkEcbE_nW2_XiVAlaffg7A_Lgo1Zh923QgMRfJC/s400/IMG_8688.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The inside of the balut with the juice - the best part that you suck/slurp while peeling!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Balut is a boiled fertilized duck egg with a 9 – 14 day old embryo inside. It is commonly sold as a streetfood in the Philippines during night time by a vendor roaming the streets and carrying a basket of full of warm baluts.</span><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I finally bought a couple of raw baluts to cook because I have been craving them for sometime now and trying to dare my husband to try it sometime. Since halloween is coming up, I thought this is a good dish to serve your guests because it looks like something gross that you may only see in movies or a tv show. I did not take a photo of the embryo because I usually don't eat that part anyway and I myself get disgusted by looking at it! The photos I took below will suffice to give you the best view of the inside.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FivoBvM1qsBE1e4FvfhPAh44fn9T9v6kmGdpxKdSgMSs07aQ31770KT2BrQgZY1igHyonZlXwypTk0Sfh1FZjbV4rwzGVFGjXUqBQT_ntQhKF2S6p-YgzBth78Qf7_xCet-yws3f1nFh/s1600/IMG_8690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FivoBvM1qsBE1e4FvfhPAh44fn9T9v6kmGdpxKdSgMSs07aQ31770KT2BrQgZY1igHyonZlXwypTk0Sfh1FZjbV4rwzGVFGjXUqBQT_ntQhKF2S6p-YgzBth78Qf7_xCet-yws3f1nFh/s320/IMG_8690.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyjbDGNUMuiwJA9YuHsd6tbcY7E4iUaTTUkrz6O0UN_HNljAyawHjNoahgRzg_C7sDJaE4Ja_hwinHsf0bNCBZrre9Au3h-14owZmxVPbKg9yeP4ek_Qf9wkOv0FYjHRCtkFVH1_jyfXr/s1600/IMG_8695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyjbDGNUMuiwJA9YuHsd6tbcY7E4iUaTTUkrz6O0UN_HNljAyawHjNoahgRzg_C7sDJaE4Ja_hwinHsf0bNCBZrre9Au3h-14owZmxVPbKg9yeP4ek_Qf9wkOv0FYjHRCtkFVH1_jyfXr/s320/IMG_8695.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">But if you like Filipino Chicken Adobo, then try this and then you can say that you've had it.....at least, the sauce and juice from the balut!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
2-3 Balut, boiled and peeled</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp cooking oil<br />
3 cloves garlic, minced</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 yellow onion minced<br />
½ cup soy sauce<br />
½ cup vinegar<br />
½ tsp sugar<br />
3 pcs bay leaf<br />
1/2 tsp peppercorns<br />
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Directions:</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sauté garlic in cooking oil until brown then add onions and caramelized<br />
Add Balut and fry for a few seconds<br />
Pour soy sauce and vinegar<br />
Bring to a boil without stirring<br />
Simmer for a few seconds<br />
Add bay leaf, sugar and peppercorns<br />
Simmer for about 5 minutes and its done</span></div></div>mjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0tag:blogger.com,1999:blog-5972207748565365113.post-57790005797731978502011-10-12T20:17:00.000-07:002011-10-12T20:18:52.825-07:00Chicken and Broccoli In Oyster Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOxpIZp9-n9UJzsXBTqcXB01rFbyaD0jI_yOPkTLoGbiaEGRD1jDLszDtekCY6gtR-fbpL_FUC85IZZBJioY2Bgx51rFCecl8Q2OjnvPGLS_B5_Mjvlu5D5J_-Rse2GOZofIyGaHeOSZT/s1600/IMG_8665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOxpIZp9-n9UJzsXBTqcXB01rFbyaD0jI_yOPkTLoGbiaEGRD1jDLszDtekCY6gtR-fbpL_FUC85IZZBJioY2Bgx51rFCecl8Q2OjnvPGLS_B5_Mjvlu5D5J_-Rse2GOZofIyGaHeOSZT/s400/IMG_8665.JPG" width="400" /></a></div><br />
The most common chinese dish that is easy to order is beef and broccoli. I used to date someone who will order this dish every time we have chinese food for lunch or dinner. I will usually just eat the broccoli and not the beef because I do not like the taste of the beef cooked at Chinese restaurants. So to ease my crave for broccoli cooked in oyster sauce, I decided to use chicken instead of beef.<br />
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Ingredients:<br />
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1 piece of breast of chicken (diced)<br />
1 head of broccoli, cut in florets<br />
3 cloves of fresh garlic (minced)<br />
1/2 yellow onion (diced)<br />
5 teaspoon sesame oil<br />
1 tablespoon corn starch<br />
1/2 cup water<br />
3 tablespoon oyster sauce<br />
2 tablespoon soy sauce<br />
3 tablespoon hoisin sauce<br />
1/2 teaspoon ground black pepper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNqS4bSPZZTrmHau2WxFGhGa4l89mK4qrtZazY5ENLw46k-T3UTY1fnHly9oYlRxcFbyk9fojH500_SOUuJqj-M9G1jlR3JrIMT27smPRqXW9iDoi4F-fU38wygy90zpXmij7i1lkFrwy/s1600/IMG_8651.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKE2HpQ6nCh3b0nCYGmZj9OTfehgGLJXtQtMXphHUzJzZNywe0D2BGImVJ_LvlCx1Rja1ekM4USD51vOw2QE3cDZbkLtIbt9f9kCasjLKpmMA1w9rrYaghPIKD9nBCgDd5Xv3YDzq9ucgW/s1600/IMG_8652.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKE2HpQ6nCh3b0nCYGmZj9OTfehgGLJXtQtMXphHUzJzZNywe0D2BGImVJ_LvlCx1Rja1ekM4USD51vOw2QE3cDZbkLtIbt9f9kCasjLKpmMA1w9rrYaghPIKD9nBCgDd5Xv3YDzq9ucgW/s320/IMG_8652.JPG" width="320" /></a><br />
Heat up a large frying pan or a wok and add oil and garlic until brown. Add onions and stir for 2 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1BpdcGJ0_TgTl_TmR_Fzx80qMjMKDSbX262ug9O2N6YwjdtdzPN4HuxjI5bB6nPYPPHBOPx19abyzFndLjrsglWfP37to7L2uNqhgfNg9j_uIhl_kugEBQB1iR_yyn6YlNosU1PSgm24/s1600/IMG_8653.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1BpdcGJ0_TgTl_TmR_Fzx80qMjMKDSbX262ug9O2N6YwjdtdzPN4HuxjI5bB6nPYPPHBOPx19abyzFndLjrsglWfP37to7L2uNqhgfNg9j_uIhl_kugEBQB1iR_yyn6YlNosU1PSgm24/s320/IMG_8653.JPG" width="320" /></a></div>Add the chicken and stir until chicken is no longer pink<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jVUFLKRXAhnm03E4GyBgEImXH_EcPlXPyzH1hVWlax7v37jP4q4aZuQjjjmIwk7fGRc6VzsxPCqixiFXbcut40nYfpAMv8Rq06o87EHDsjQ9c1NeFIPJQSEfUkmFPMNEE-8mXLh65MJ-/s1600/IMG_8655.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jVUFLKRXAhnm03E4GyBgEImXH_EcPlXPyzH1hVWlax7v37jP4q4aZuQjjjmIwk7fGRc6VzsxPCqixiFXbcut40nYfpAMv8Rq06o87EHDsjQ9c1NeFIPJQSEfUkmFPMNEE-8mXLh65MJ-/s320/IMG_8655.JPG" width="320" /></a></div>Rinse the broccoli, add and stir well<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhzqv_KRau2bWiA58CKbVHEGl1bYwxKaE719AZ53C9UdQTE-msUxyiFQpadRM5SygpSIZSZx0qSH5gUmX_fXdXa_4yjm52hwA_hUdOuzxsgVmHnmds0YqNtHfGpKmr2INlHywZGwCEWD2/s1600/IMG_8657.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhzqv_KRau2bWiA58CKbVHEGl1bYwxKaE719AZ53C9UdQTE-msUxyiFQpadRM5SygpSIZSZx0qSH5gUmX_fXdXa_4yjm52hwA_hUdOuzxsgVmHnmds0YqNtHfGpKmr2INlHywZGwCEWD2/s320/IMG_8657.JPG" width="320" /></a></div>Add the black pepper, oyster sauce, soy sauce and hoisin sauce and stir, coat well<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEits-zqWk5xSiJWNOge9dp6PPp3BMQi3PMQjw4-eSA-7WEO9JhH9PivEatVCHbpNo5pzyciMuJvT9pgPIUXt_tzY7Oilew1Z9j_83J9z5VY_bEt3iGBRDGOWSNkpsA4ugveclsPKMZz0jNF/s1600/IMG_8659.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEits-zqWk5xSiJWNOge9dp6PPp3BMQi3PMQjw4-eSA-7WEO9JhH9PivEatVCHbpNo5pzyciMuJvT9pgPIUXt_tzY7Oilew1Z9j_83J9z5VY_bEt3iGBRDGOWSNkpsA4ugveclsPKMZz0jNF/s320/IMG_8659.JPG" width="320" /></a></div>Mix corn starch with water and mix well and pour in the pan. Stir and cover, cook in medium high heat and cook for about 5 minutesmjstyleshttp://www.blogger.com/profile/15006008581260838142noreply@blogger.com0