Category: Nibbles - Niñanin-ya

Leftover Chicken and Zespiri Kiwifruit Taco

9/29/2012

Taco is practically a mahoosive nachos with feast filling that is really up to you. I love it!

This is my version with Zespiri Kiwifruit flair. Perfect for that summer heat which is practically all year round where I am at :P

Ingredients:
1 cup leftover roasted chicken, sliced into strips
1 cup shredded lettuce
1 tomatoes, diced
1 Zespiri kiwifruit, diced
6 jalapeno slices, chopped
3 taco shells (heated as per box direction)
1/2 cup grated mozarella cheese

Directions:
Rain a little salt and pepper on chicken. Toss kiwifruit and tomatoes with 1 teaspoon lemon juice.

Arrange chicken at the bottom of each taco. Add shredded lettuce and few jalapeno pieces according to your taste.

Add cheddar then top it with combined kiwifruit and tomatoes.

Serve on a plate with a scoop of sour cream with a good dashing of cayenne pepper.

Happy Eating!

BeTcHa DiDn'T kNoW!
:) Zespiri Kiwifruit is an extremely rich source of Vitamin C. One Zespiri Kiwifruit a day can provide you with your daily dose of Vitamin C. It has two times the amount that oranges offer and five times nutrition than apples.
:) Zespiri Kiwifruit contains high level of Actinidin, an enzyme thathelps with protein digestion
:) Zespri Kiwifruit is not just for garnishing, it is also a very good meat tenderizer so next time you prepare beef? think kiwi

Burger Queen

8/28/2012

I love burgers... who doesn't right?

I'll eat any priced burger, from MickeyD's to gourmet... I love 'em. I mean yes, MickeyD's tastes like a monotonous cardboard paper but i still eat them as if it's the yummiest food of all and it's the end of the world tomorrow.

Don't be fooled though. I actually have a pretty good palate but there is something so addictive (at least to me) about junk food. Not sure if it's the french fries that comes with every meal that makes me come back at least once a month (I'm trying to be modest here... gimme a break!). Or, it's my kids' once a month treat to a happy meal (again, this is me finding an excuse for MickeyD's trip).

As you know, I'm also a huge fan of Shake Shack and their witchcraft brews. Dining there is an indulgence I really must have every so often.

So you see, burgers is somewhat an addiction. I should probably come up with a group... I'm sure I'm not the only one.

I swear I've eaten burgers from different places, from the cheapest (talk about Burger Machine! that's to anyone who knows about it), to the random food chains that has response time like a 911 call to the really expensive ones and I mean expensive. I feel like, in addition to my quest to find the best joints for beef carpaccio... the hunt for the juicy burgers in town is piggy-backing on my carpaccio journey.

It's also just in the last five years that I began to understand that burgers or beef are best served medium rare (or if you can stomach it, rare!) The science behind the overheating of these precious jewels make muscles constrict, thereby makes them tougher. Oh boohoo! I won't bore you with the theoretical background of parts and cooking methods... let's go back to the essence of this whole musing, Burger at its best.

Well, fine, I'm sure I can still outdo myself... knowing my appetite for beating my own record. But for now, this recipe will give you a layer after layer of taste that is simply comforting without that big hoo-ha and sweat and not to mention the gajillions of ingredients that comfort mood normally requires.

So here it goes... get your pen and paper, boys and girls ... I can see you're not moving... yes... you can do that too... saving this page into your favourites for easy browsing.. of course that's a much better option,,, you tech-savvy-you!

Tip 1: If you want a full blown beef patty, of course be my guest. I made it a mix beef and pork just because pork sustains more moisture ... but if you don't want a hybrid, all beef patty is obviously another way to go.
Tip 2: Do not be cheese-happy. I got carried away the second time around that I think I added more cheese than what's required. It taste awesome but of course it was a pain cleaning the grill (not that I was the one who cleaned it up :) )

Ingredients for patties:
1 cup of cheddar cheese, shredded
2 tablespoons Parmegiano Regiano, grated
1 medium onion, minced
1 eggs
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 kilo beef, minced
1/2 kilo pork, minced

Additional Ingredients for assembling
12 Kraft Singles cheese
12 bacon slices
3 buffalo tomatoes, sliced
Lettuce leaves
Sauteed mushroom slices (optional)
12 burger buns

I have to warn you, the procedure is so complex that you're gonna need to be uber smart like me to make it... like seriously...

Procedure:
For Grill, pre-heat it to high heat.
For Pan fried, pre-heat it to high heat.

See at how difficult it is? :P

In a large bowl, mix all the ingredients for patties. I know right, really difficult.

Anywho. Let's go back. Using an ice cream scooper or a huge spoon, equally divide around 12 portions.

With your hands, form a ball then flatten them to make a decent thickness of patty.

Place patties on the grill or fry them in the pan. Cook for 5 minutes per side if you want it well done or less if you're like me. On the last few seconds of cooking on the other side of the patty, place a slice of cheese to melt. Take it off and rest patties on the side.

If you're using a grill then, cook your bacon alongside your patties. Obviously it cooks quicker than the patty so take off as soon as you got your preferred doneness or crispiness.

Heat your bun on the same grill. Then yes, take it off after a few seconds, otherwise it'll be burn baby burn and you don't want that.

To assemble:
Again, very hard.

Carefully spread mayonnaise on each side... oh don't listen to me... slather them up! Squirt a little tomato ketchup on the top bun, yes I did say squirt. It's more fun than spreading.

Place 2 slices of tomatoes on the bottom bun. Top it with your uber mouth watering patty with melted cheese on top. Place two bacon halves. Add lettuce leaves and few sauteed mushroom. For the grand finale, place the top bun, tomato ketchup side down and voila!

A delectable creation that will tantalize your taste buds. I like to serve it with mustard on the side and because I'm a glutton, I also like olives, artichokes, sundried tomatoes on the side... or chips... or crisps... or cornicorns... or, fine! anything on the side will do, utensils, chinaware, anything!

Eat this with a fizzy drink like a soda or an ice cold beer and I tell you... it'll be your go-to comfort food from time to time.

And if you have extras? keep them in a freezer in a sealed container... grill it next time.

Waffles

7/15/2012

This is not really a new recipe but a variety of my pancake heaven recipe.

Perfect for snacks or kid's (and adult's) lunch box.

Ingredients:
Pancake Heaven Recipe
Nutella
Hotdog slices

Procedure:
Mix pancake as per the recipe

Chocolate sandwich
Fill in half of the waffle crevices. Lift off cooked waffles. Generously spread nutella and place other half on top. Secure with toothpick.

Hotdog waffles
Place hotdog slice on crevice. Fill remaining space with pancake mixture. Lift carefully and voila, you have waffles with hotdog peeking out.

Enjoy!

Cake Pops

6/13/2012

I was just gonna make this a Picture Recipe but decided against it. I have seen too many recipes and video how-tos that suggest using cake out of the box. I mean, yes it's not a bad idea but seriously? If you're not a child... out of the box cake is a let down of any adult's skills.

This foundation cake is not sweet at all, so perfect for decoration since we all know how sweet most icings are. This cake will complement your icing like burgers and french fries.

Ingredients:
125 grams dark chocolate
125 grams butter
250 grams caster sugar
350 grams self-raising flour
1 tablespoon cocoa powder
1 teaspoon baking soda
1 tablespoon white vinegar
250 ml milk
2 medium eggs

Directions To Bake:
Preheat the oven to 160C.

In a mixing bowl, sift, self-raising flour, sugar, cocoa powder, baking soda.

in a separate bowl, add vinegar into the milk, cultivate for 5 minutes. Add eggs and beat well.

Break up the chocolate into a double boiler or a large bowl on top of a pan with simmering water. Help the melting process a little bit with a teaspoon butter. Once chocolate is melted, take it off the heat and add the rest of the butter to the chocolate. Stir until smooth. Cool for 5 minutes.

Add chocolate mixture into the dry sifted ingredients (flour, sugar, cocoa and baking soda). Add milk and vinegar concoction and beat until it's smooth.

Divide the batter into the pan and bake for 1 hour and 15 minutes or until inserted skewer comes out clean. Start checking after 1 hour.

Cool in the pan for 10 minutes then turn out on a wire rack to cool completely.

Cut it into 4 portions. Over a big bowl, rub 2 portions against each other to create small and even crumbs. If some big chunks come off your cake, just use your fingers to crumb them smaller.

To Mold:
Using icing of your choice, add some blob of it to the crumbs until it starts binding. I'll leave the amount to your judgment because different icings have different consistencies. Let's just say not too saggy wet that it will fall apart and not to dry else it'll crack when you coat it... should be just the right consistency that you can form a ball. Mold one, if you're happy with it and you think it'll hold then that's it... if it's either way then modify until you get the right texture.

Use two tablesppons of cake crumbs to make a decent size cake balls. Roll it on your hands until the sides are smooth. Line a shallow cake pan with wax paper. Rest your cake balls on it. Put the pan in the fridge to toughen the balls a little bit. Some keeps them in freezers but I personally prefer just the fridge especially if I can coat it as soon as it hardens a bit.

To Coat:
Take the cake balls out of the fridge.

Place chocolate melts in a microwaveable dish and power it up for 1 - 2 minutes. Stir after a minute to make sure it is melting evenly.

Dip your stick 2 inches into the melted chocolates. This will serve as a glue. Insert the dipped stick into the center of the ball, just before you hit the center of the ball. Pushing it farther will break the top of the ball and you dont want that

Holding the stick 180 degrees. Dip the ball ensuring it's fully covered with chocolate melts. Either by using a teaspoon to assist with the coating or by gently rocking the balls on each side. Don't stir the melt with the ball because it will loosen the stick in the center... you sould just rock it gently. Lift the ball straight, dripping excess chocolate melts on top. If you think the coating is still a bit thick on the sides, hold the stick approximately 80 degrees, while slowly rotating the stick, tap the holding palm of your hand with the other hand gently. The excess will drip on the sides.

Before the melts hardens, you can decorate with confetti of sprinkles or a dripping of contrasting colours.

Perching the sticks on a styrofoam will keep it secure and dry.

Glazed Chicken Wings On Stir-Fried Noodles

6/9/2012

The star of this dish is the wings. You can eat it with rice, with noodles, with french fries, with whatever you want to eat it with.

There are so many great things about this dish. The awesome glaze has a taste that will please any age, it's so versatile, it's super easy that you can do other things while the wings are cooking and it is inexpensive. Dish doesn't have to be expensive to taste great.

When you're single you don't think much about how much money you spend but when you have a family, you prioritize. I think unless you're sweating money through your pores, you know exactly what I mean. Although I'm still working on this whole theory as of right now, food is my addiction... not bags, not clothes, not shoes... food. I have to constantly argue and debate with myself why I shouldn't buy that ingredient... most of the time... the evil foodie prevails... "it is worth it! when you bite on it, you know it's worth it".

This dish.... entails no argument.

Ingredients:
2 kilos chicken wings
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon butter
1 tablespoon toasted sesame seeds

Directions:

Line two shallow baking pans with aluminum foil. Put pans in the oven and preheat oven to 500F.

Make sure your wings are pat dry. Toss them in oil, salt and pepper and spread wings on preheated pans making sure there's no overlapping. 1 layer clean.

Roast WITHOUT TURNING! 30 minutes until golden and tender.

Whing wings are roasing. Simmer vinegar, soy sauce and sugar in a saucepan. Stir occassionally. Reduce to about 1/3 cup, approximately 12 minutes.

Remove from heat and add butter. Stir until melted.

Once wings are done, take if out off the oven and let it rest on the pan for a minute. Transfer to a clean bowl. Pour the glaze over and toss to coat well. Let is rest for some 3-5 minutes and then toss again. Sprinkle with toasted sesame seeds and serve on top of stir-fried noodles.

Will post stir-fried noodles recipe soon!

Cookie Mania - Going Back to Basics

3/24/2012

I'm mostly amazed at how easy it is for my kids to understand recipes. It took me more than two decades, hundreds of BBCfood and Food Network shows, dozens of recipe books, not to mention thousands of google research, almost to the point of hypnotherapy for any recipe to make sense.

Since my 5-year old can't read long sentences yet, my 9-year old reads the instructions for him at the beginning. As expected Alex (the 9-year old) gets bored with the process which he considers tedious and disappears after a few minutes. He will only resurrect when food's done... he does the taste test... Alex has an amazing taste buds. So amazing that if I have to bring someone with me in one of my resto adventures, I'd bring him.

Going back to cookie mania, this is such a basic recipe that I have no second thoughts in leaving Jason (the 5-year old) to the "doing" part while I get busy with handling shutters. I have no doubts that Alex can cook or bake if he wants to ... Jason however is a natural in the kitchen. Always's been intrigued with kitchen tools, the proccess of preparing food seems so exciting to him more than anything.

This is the first time I let him do anything from start to finish so this is Jason's coming of age in the kitchen. A milestone if you may.

Tip 1: 2 cups of flavour is up to you. It could be 2 cups of choc chips, or mixture of choc chips and nuts, oatmeal and raisins, whatever you fancy.
Tip 2: It's a "drop" cookie dough, not "rolled". So we didn't chill the dough at all, we just literally dropped the dough on the sheet, did not press it at all and let the heat melt the dough on its own.
Tip 3: Don't doubt the timing. When you take out the cookie from the oven, it'll still be cooking for the next 2 or so minutes on the sheet. Transfer it on the cooling rack after 2-3 minutes of cooling from the sheet.

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tspoons vanilla
2 1/4 cups unsifted flour
1 tspoon baking soda
1 tspoon salt
1 1/2 cups semi-sweet chocolate chips (or 2 cups mixed oatmeal and raisins or nuts)

Makes 2 dozens

Directions:
Pre-heat oven to 375F

Stir the flour, baking soda and salt, then set aside.

In a large mixing bowl, cream butter, shortening and sugar. Add eggs and vanilla.

Blend the dry mixture to the wet mixture.

Stir in the chocolate chips (or oatmeal and raisins or nuts)

Drop by 1 1/2 tablespoon onto a parchment on a cookie sheet.

Bake for 9 to 11 minutes or until golden brown.

Greek Oven Roasted Potatoes

2/26/2012

I love potatoes ever since, mash it, fry it, bake it, boil it, love 'em all! This version is new to me, it's sort of in the oven getting baked but it's boiling coz it's in water and according to the recipe, it should end up roasted. Trivial... very trivial.

Tip 1: if you're using chicken buillon, then lessen your sea salt, go by feel
Tip 2: this takes ages so do something else while you're at it :)
Tip 3: snatch the caramelized ones first before someone else does!

Ingredients:
8 large potatoes, peeled, cut into wedges
4 garlic cloves, minced. Add more if you want but don't make it less
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano
1 lemon, juiced
sea salt
fresh coarse ground black pepper

Directions:
Preheat oven to 420F.

Spray your pan with oil.

Put all ingredients into the baking pan and give it a good toss.

Bake for 40 minutes.

When a nice golden brown crust has formed on the potatoes, give it a good stir to expose the white underside. Season lightly with a bit more sea salt and pepper and a light sprinkling of oregano.

Add 1/2 cup more water if pan looks to be getting dry. Pop back into the oven and brown the other side.

Enjoy!

-AcousticChef.... cookin' one tune at a time!

Scrambled Egg and Cheese

2/23/2012

Breakfast is the most important meal of any day... guess that doesn't apply to me, every meal feels equally important in my tummy. That's why I love this very easy recipe... it's hubby's and we pretty much have this for breakfast, as an in between munch or midnight snack.

So easy and oh so yummy!

Tip 1: I would advice you not to add any salt and pepper. Your cheese will add the saltiness you need. And since, this is a delicate concoction, adding pepper will sharpen the taste, but hey, experiment! Add whatever you want but I suggest you try the unadulterated version first.
Tip 2: I like my eggs a bit runny, if you like a drier version, just keep the pan on the heat longer until you're happy with the texture.

Ingredients:
2 eggs
1/4 cup cheddar cheese, shredded
1 tablespoon milk

Makes one serving

Directions:
Heat a small frying pan.

Beat the eggs in a small bowl. Mix cheese and milk to the eggs.

Cook the mixture in the pan and fluff continuously. Once it starts to dry out, take it off the heat and continue fluffing until it cooks the way you want it.

Serve it hot with toasted bread on the side and voila! You have a melt-in-the-mouth scrambled egg and cheese.

Enjoy!

-AcousticChef - cookin' one tune at a time!

Candied Pecan Nuts

12/7/2010

FV39-03-1210

This is soooo easy to make, very addictive and is a great idea for parties, or kid's parting nibbles, that is if they're not allergic to nuts!

Tip 1: Mix it up with other nuts... yum!

Ingredients:
1 egg white
1 teaspoon ground cinnamon
1 cup sugar
3/4 teaspoon salt
2 tablespoons water
450 grams or 4 cups pecan halves

Preheat oven to 250 degrees F. Lightly butter baking sheet.

In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt and water. Mix well. Stir in pecan halves, stir until all are well coated.

Spread onto baking sheet and bake for 1 hour, stir every 15 minutes..

Store in a cute tin, a jar for everyone to admire and get their hands on, or put a handful into plastics for kids to bring to the park or their home if they're guests.

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Grilled Shrimp

11/27/2010

FV35-08-1110

Nice weather brings out the urge to be with nature, soak up the sun and breathe that clean and fresh air. Best thing to do? Picnic, swimming, barbecue or anything relaxing.

This marinated shrimp is soooo delish that I must share it!

Tip 1: Ask your fishmonger to thoroughly clean the shrimp, take off shells, veins and heads while leaving the tails intact for presentation purposes.
Tip 2: Buy the shrimps the night before and leave them in the freezer until you're ready to thaw and marinate.
Tip 3: Bear in mind the marinating shrimp must be done 2-3 hours before the cooking time as the acids in the marinate will cook them, it'll be gooey and unsightly for cooking.

This was too easy to even mention the amount of time

Ingredients:
2 cups olive oil
1/2 cup chopped fresh parsley
2 lemons, juiced
2-4 tablespoons hot pepper sauce (more or less depending on how much kick you want)
6 cloves garlic, minced
4 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
2 kilos large shrimp, peeled and deveined with tails attached
skewers

Serves 10-12

Mix the first 8 ingredients together. Reserve some to use for basting.

Place your cleaned shrimp in a resealable bag or bowl and pour the marinate over. Marinate for 2-3 hours.

Thread shrimp into skewers. Lightly oil grill and start cooking!

5 minutes to each side until shrimp colour turns opaque. don't overcook so the shrimp remains juicy and tender.

If you want to add more spices to this basic recipe,,, go ahead!

Enjoy and happy eating!

-AcousticChef, cookin' one tune at a time!

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Fave Recipes

I'm No Chef but I love food like it's no one's business.

I didn't know anything about cooking... frying an egg used to be a nightmare.. until I was forced to learn more... I had my first born... that's when my gastronomic journey started...

Join me in my food quest.
Laugh at my embarrassing moments.
Share my triumphs.

And if you're brave enough ... cook with me (ooooh scary!), virtually that is, and have the most enjoyable time!

Welcome aboard
fellow foodies!

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