Friday, June 4, 2010

Dinner Rolls/ Buns

I just made these for the first time and they smell wonderful and turned out perfectly. This is a "no fail" recipe for some of the best tasting rolls I've ever baked. I intended to make a couple of batches, with egg wash and butter, but I forgot to do the egg wash, still, it came out perfect. In baking, I believe that practice makes it more perfect. Next time, I promise to show you better picture. Meanwhile, why not try this recipe for yourself and let me know, or better yet show me how it turned out for you.  

Dinner Rolls/ Buns Recipe
Courtesy of: Foodnetwork



1 cup warm homogenized milk (250 ml)
1/4 cup sugar (60 ml)
1/4 cup unsalted butter, melted (60 ml)
1/2 tablespoon salt (7 ml)
3 cups all-purpose flour (750 ml)
1 egg
1 envelope (1/4-ounces) active dry yeast
flour, for bench flour

1 egg
1 tablespoon milk (15 )
( I made 1 batch with egg wash and the other with butter)



In a small bowl, combine sugar with ½ cup warm milk and mix well. Add the yeast and stir. Let the mixture stand for about 10 minutes, until it foams.

In another bowl, combine the egg and remaining ½ cup warm milk and melted butter

In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt by hand. Add the yeast mixture and the egg mixture. With the stand mixer, start mixing the dough on low speed. Increase speed as flour is incorporated. Continue to mix until dough comes together. Increase machine speed, knead dough until it comes together.

Turn the dough out onto a floured surface and knead for 6 to 8 minutes, adding more flour if necessary, until the dough is smooth and elastic. Put the dough into a large oiled bowl and cover with plastic wrap. Leave overnight in the fridge or alternatively let proof until doubled in a warm spot for 45 minutes.


Punch down dough and turn it out onto a floured surface. Tear off pieces of the dough and form sixteen 1 ½-inch balls. Roll them onto a surface to make smooth. Place in a buttered 8 x 8 x 2-inch pan. Let rest, covered, in a warm spot, until doubled in size, about 45 minutes.

Preheat oven at 350 degrees F.

In a small bowl, whisk together the egg and milk to make an egg wash. Using a pastry brush, generously coat the top of the buns with the egg wash. Bake the dinner buns for about 13 to 15 minutes or until they are golden brown. Serve warm and pull apart at the table.

Yield: 16 servings
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Sunday, May 23, 2010

Oatmeal Raisin Cookies ( The Best )

These are the best Oatmeal Cookies I have ever tried so far. I have baked them several times and they are always a hit. I brought these goodies on one of our weekend getaway to the Caribbean and OMG! my friends and family keep on asking for more cookies. They said they are absolutely delicious. This is really my go-to cookie recipe because it is super easy to make and it always comes out Oatmeal-a-licious! Ok, here's the deal, I honestly do not know who to credit for this recipe because it is one of those things where I wrote it in an Index Card and no reference where I copied it. But who ever is the original owner of this recipe... I thank you for sharing.

Oatmeal Raisin Cookies Recipe


¾ cup butter ( at room temperature)
1 cup sugar
1 egg ( room temperature)
1 teaspoon vanilla
¾ cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon powder
pinch of nutmeg
½ cup raisins

Cooking Directions:
  • Creme butter and sugar with electric mixer. Add egg and vanilla.
  • In a separate bowl, combine  flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  •  Start mixing with big spoon by hand the dry and wet ingredients.
  • Add rolled oats 1 cup at a time. Add the raisins.
  • Press balls about half inch on a prepared baking pan.
  • Bake at 350°F for 15-20 minutes. Let it cool on a wire rack.
  • Share and Enjoy!

Note: You should have a very thick and sticky mixture. If it is too sticky or wet, add little more flour. Make a small balls and place on a baking sheet. After cookie balls are on the baking sheet, with your wet hand, press the ball upto half and inch.
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Thursday, May 20, 2010

Oven Baked Baby Back Ribs

This post is long overdue. I have been meaning to blog about my recent dinner party but my other hobby which is Card Making took all my attention for the past weeks. I have this Paper Craft blog on the works and also Classes in my place so my foodblog has been put aside for the moment.

I made this Oven Baked Baby Back Ribs for the recent dinner party I hosted. Both my guest and my husband really enjoyed it. This recipe tastes as good as it looks. Fall off the bone tender and succulent. I got the recipe from the Kitchen of One Perfect Bite.  Although I did not follow her Barbecue Sauce recipe and used the store bought barbecue sauce instead, this dish still turned out awesome.  I highly recommend everyone to try it. Next time, I will make the Barbecue Sauce from scratch.

Oven Baked Baby Back Ribs Recipe
Adapted from : the Kitchen of One Perfect Bite

For Dry Rub
1 tablespoon Kosher salt
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon sweet smoked paprika
1 teaspoon fresh ground black pepper
For Barbecue Sauce
1 cup ketchup
2/3 cups Worcestershire sauce
2/3 cup golden brown sugar
1/2 teaspoon hot sauce (optional)
1/4 to 1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon sweet smoked paprika
1 teaspoon chili powder
2 tablespoons mustard
1 tablespoon liquid smoke
1 teaspoon minced garlic
1/4 cup flour
1 (12-oz.) bottle non-alcoholic amber ale
For Baby Back Ribs
2 slabs baby back ribs, silver skin and under flap removed
1 teaspoon liquid smoke

Cooking Directions:
1) To make dry rub: Combine salt, granulated onion, granulated garlic, paprika and pepper in a small bowl. Set aside.
2) To make barbecue sauce: Combine all sauce ingredients, in the order listed, in a large pot with a heavy bottom. Whisk until smooth. Place pot over low heat and cook for 1 to 2 hours, stirring every 20 minutes, until thickened. Set aside. If not using immediately, cool to room temperature and refrigerate.
3) To make the ribs: Rub top surface of ribs with liquid smoke. Sprinkle top surface of each rack with 1 teaspoon dry rub. Turn and sprinkle bottom surface of each rack with 1 teaspoon dry rub. Wrap in plastic wrap and refrigerate for 8 to 24 hours. Preheat oven to 250° F. Remove covering from racks. Place on an aluminum foil lined baking pan or cookie sheet. Cover pan with foil and bake in preheated oven for 3-1/2 hours. While ribs are cooking, remove sauce from refrigerator and warm. Remove ribs from oven. Let rest for 10 minutes, remove foil and drain accumulated liquid. Spread both sides of ribs with barbecue sauce, return to oven and bake, uncovered for an additional 30 minutes. Serve hot. Yield: 4 to 6 servings

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Saturday, May 15, 2010

Garlic Herb Pork Chops

Sorry, I have been not blogging lately.  I admit, I have been occupied with my other hobby whick is Paper Crafts. But here is a super easy Pork Chop recipe. You will be able to pull out an amazing dinner in no time. I prepared this for a dinner of 4 and they loved it. Since there were only 3 ingredients, this was not difficult at all.  I didn;t even need taking a trip to the store. A very simple recipe yet very flavorful and tasty. Everybody enjoyed this dish.

Garlic Herb Pork Chops Recipe
Source: McCormick

4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
4 teaspoons McCormick® Garlic Herb Seasoning
2 tablespoons oil

Cooking Directions: 

1. Coat pork chops evenly on both sides with Seasoning Blend.
2. Heat oil in large nonstick skillet on medium heat. Add pork chops; cook 8 to 10 minutes or until desired doneness, turning once.
3. Serve and enjoy ! Please share!
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Saturday, May 8, 2010

Chocolate Flan Cake (Chocoflan)

I have always wanted to make this Chocoflan Recipe since the day I saw Marcela make this on one of her episodes of  Mexican Made Easy at Food Network. And then a friend of mine posted this on her new foodblog. Again, I got excited to make it and I even bought all the ingredients needed. But my husband is allergic to dairy so I am just waiting for a big party or potluck so that I can finally try this awesome recipe. I need someone to help me eat this "look so delish cake". I am glad that my friend was kind enough to share this Chocolate Flan Recipe on my blog. So there, give it a try and let me know how it turns out.

Chocolate Flan Cake Recipe
Courtesy of Juana Adams of fil-amcookingandmore
Serves 12


For the cake:

1 (18 ounce) box of chocolate devil's food cake mix
1 1/2 cups water
1/2 cup oil
3 eggs

For the flan:

1 (11 ounce) jar cajeta caramel topping (has richer flavor) or smucker caramel topping
1 (14 ounce) can sweetend condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 ( 8 ounce) package cream cheese, room temperature
1 tsp vanilla
5 eggs


1. Heat oven to 350F.
2. Spray a large 12 cup Bundt pan with nonstick coating. (This is very important).
3. Soften the cajeta in the jar in the microwave ( no more than 30 sec) and pour into prepared pan.
4. Prepare cake mix according to package directions.
5. Pour the cake batter into the cake pan over the cajeta.
6. To make the flan: Pour condensed, evaporated and fresh milk into the blender with the cream cheese, vanila and eggs. Mix well.
7. Pour the flan mixture very slowly over the cake batter. (The flan mixture will sink to the bottom of the pan).
8. Spray aluminum foil with non-stick spray. Cover the pan TIGHTLY with the foil. (Very important)
9. Set the Bundt pan into a large pan and set on the oven rack and slide inches.
10. Carefully pour hot water into the larger pan to a depth of 2 inches. ( The Bundt pan will be sitting in 2 inches of water).
11. Bake cake for 2 hrs(test); do not uncover during this time.
12. After 2 hrs, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
13. Invert cake onto a large plate with rim.
14. The cajeta will drip down the sides of the cake.
15. Cool completely then refrigerate. Refrigerate leftovers.
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Wednesday, May 5, 2010

Beer Butt Chicken Barbecue

This is my father-in-law's version of the famous Beer Butt Chicken. This barbecue dish is a bit unorthodox but once you have tried this Beer Butt Chicken (some calls it Beer Can Chicken or Drunken Chicken) you will never go back. Don't be intimidated with the name of this dish, it is really simple to make. Just take a chicken, slather with butter or olive oil and meat seasoning, open a can of beer, drink a few glugs then insert the opened can into the cavity of the chicken and off to the grill it goes. The idea is to use the beer can as a tripod where you stand the chicken.  And the beer will help the chicken stay moist while it cooks. The result is an awesome chicken that's moist, and so tender it will fall off the bone! So what are you waiting for, open a beer and grab a whole chicken and let's start cooking!

Beer Butt Chicken Barbecue Recipe


1 (3½ to 4 lbs) whole chicken
1 cup butter or olive oil
1 (12 oz) can beer (cut off top with a can opener)
2 tablespoons garlic salt or 4 to 5 cloves garlic, crushed
2 tablespoons paprika
Pinch cayenne pepper or to taste
Fresh or dried herbs of your choice
Coarse salt and freshly-ground black pepper to taste

Cooking Directions:

  • Preheat barbecue grill (spray grill  cooking spray). Drink (or pour out) ¼ of the beer from the can.
  • Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets . Rub liberally inside and out the chicken with your favorite meat rub. I prefer olive oil, basil, lots of fresh press garlic, paprika, salt and pinch of cayenne.
  • Using a can opener, open up and top off the bear can and drop in the crushed garlic.
  • Oil up the can and slide the top of the beer can deep inside the chicken cavity (the head end).  If the opening is especially wide, a carrot or slice of potato can be slid in beside the can to seal off the cavity. Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill.

  • Cover barbecue with lid, open any vents, and cook over low to medium heat for approximately 2 to 3 hours (depending on your heat source) or until a meat thermometer registers an internal temperature of 165°F (juices will run clear when cut with the tip of a knife). Check the chicken every 20 minutes or so and brush on more of the butter/seasoning mixture or olive oil as needed. If the chicken is browning too fast, cover the chicken with aluminum foil.
  • When the chicken is done, remove from the grill and let the chicken cool for 15 minutes before cutting and serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
  • Serve and Enjoy !
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Monday, May 3, 2010

Chicken Afritada (Filipino Chicken Stew)

Afritada is an authentic Filipino recipe which can be made in two different versions - Chicken Afritada or Pork Afritada. This Filipino dish is prepared with an interesting blend of ingredients, from soy sauce, tomato sauce and some vegetables. It is a Chicken stew that we  undoubtedly adapted from Spanish cuisine. The Spanish have a similar version of this dish called Pollo Guisado. Here is my version of Chicken Afritada - a very easy to make dish , very tasty and economical.

Chicken Afritada Recipe:



2-3 lbs of chicken, cut into pieces
2 pieces of potatoes,peeled and halved
2 pieces of carrots, peeled and cut into wedges
3 large pieces of fresh tomato ( you can use tomato sauce)
1 medium onions, diced
1 head garlic, minced
1 green and red bell pepper, sliced into strips
2 cups of chicken broth
2 tablespoon of tomato paste
2 tablespoon of fish sauce
1 tablespoon of soy sauce
3 tablespoon of cooking oil
½ cup of frozen green peas
salt and pepper to taste

Cooking Directions:

  • Heat pan, add 2 tablespoon of cooking oil and brown the chicken. Set aside.

  • In another pan, heat up 1 tablespoon of cooking oil. Sauté  the onions and garlic. Add the tomatoes and continue to cook until tomatoes has caramelized and mushy.  Add the tomato paste and fish sauce. Cook for 1 minute.
  • Add the bell pepper, carrots and potatoes. Stir fry for 1 minute before adding the browned chicken.
  • Add the chicken broth and season with soy sauce. Continue to simmer on low heat until meat and veggies are fork tender. Add the frozen peas. Cook for 1 more minute. Adjust the seasoning. Add salt and pepper to taste.
  • Serve hot with white steam rice. Enjoy!

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Wednesday, April 28, 2010

Chicken Thigh Glazed with Chimichurri Sauce

Chicken Thigh Glazed with Chimichurri Sauce is a quick and easy chicken dish that is perfect for weeknight meal. You can serve this with some Spanish rice or Fried Plantains and you are good to go! A Chimichurri is a popular sauce used in many Latin American cuisine. It is used for marinating or seasoning steak, chicken and chorizo sausages. Chimichurri Sauce/ Marinade is a mixture of chopped parsley and other seasonings, including shallots, garlic, herbs, oil and vinegar.

Chicken Thigh Glazed with Chimichurri Sauce Recipe

5 whole Skinless, Bone-in, Chicken Thighs
1 Tablespoon Goya Adobo
4 Tablespoons Chimichuri Sauce (see Note Below)
3 Tablespoons Olive Oil
3 Tablespoons Chicken Stock (Beer or White Wine)

Cooking Directions:
  • Preheat oven at 350°F.
  • Clean and wash the chicken thighs thoroughly. Dry with paper towels.
  • Season the chicken with the Goya Adobo seasoning.
  • Heat a skillet with olive oil at medium-high heat, lightly brush chicken with chimichurri sauce and brown chicken in the skillet in batches, about 5 minutes. Transfer browned chicken to a glass baking dish.
  • When done browning the chicken, de-glazed the skillet with your choice of broth, beer or white wine. Be sure to scrape up all the yummy brown bits.
  • Pour broth with yummy browned bits over the chicken.
  • Generously brush the chicken with the remaining chimichurri mixture.
  • Bake in the oven for 30 minutes, or until juices run clean, basting periodically.
  • Serve with steams rice or rice and beans. Some fried plantains will complete your dish.
  • Enjoy and share!

Chimichurri Marinade/ Sauce Recipe

  • 1 cup parsley, 1 cup cilantro – finely chopped 
  • 2 shallots, minced
  • 6 cloves garlic, minced
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon of oregano
  • ¾ teaspoon of red pepper flakes
  • ½ teaspoon of kosher salt
  • ½ teaspoon ground black pepper
  • 1/3 cup red wine vinegar
  • 1 cup olive oil
  • Place chopped parsley and cilantro in a mixing bowl. Add all seasonings to taste. Add vinegar, then slowly whisk in the olive oil until the marinade emulsifies.
  • Use the sauce to marinate meat before grilling. (Marinate at least one hour; can marinate up to 8 hours or overnight.)
  • Remove meat from the marinade and grill.
  • If you like, reserve some marinade and puree it for use as a sauce.
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Tuesday, April 27, 2010

Cream Cheese Banana Nut Bread

Everybody has their own favorite version of Banana Bread Recipe. That includes me. But I always love to try new recipes. I made this Cream Cheese Banana Nut Bread for the first time and oh boy, it is heaven. This recipe is seriously scrumptious with the cream cheese in it. Besides, everybody knows that anything with cream cheese has to be good. I honestly do not know who to credit with this recipe, because it was a  print out filed in my wish list file, and didn't have any credits attached.

Cream Cheese Banana Nut Bread Recipe

  • ½ cup butter or margarine softened
  • 8 oz cream cheese softened
  • 3 ripe mashed bananas
  • 1¼ cup white sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 2 ¼ cupall purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 teaspoon ground cinnamon
  • 3 tablespoon brown sugar
  •  cup chopped pecans or walnuts 
  • In a large mixing bowl, cream the butter/margarine and the cream cheese together. Gradually add the white sugar and continue beating until light and fluffy. Add the eggs one egg at a time, beating well after each egg. Stir in the mashed bananas and vanilla. Slowly add the brown sugar, cinnamon, flour, baking powder and baking soda. Mix until the batter is just moist. (careful not to mix too long after you've added the flour.) Fold in your choice of chopped nuts.
  • Pour the batter into two greased/floured 8x4" loaf pans. Bake at 350 degrees for 45 minutes on middle rack, or until an inserted toothpick comes out clean.
  •  Once baked, let loafs rest in pans for 5 minutes, then carefully turn out of pan onto a cooling rack.

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