Jalapeno Quesadillas (Ree Drummond)

I love quesadillas. This recipe is very easy to make. A delicious snack or appetizer to munch inspired by Ree Drummond :)

 

 

Recipe is from HERE

 

What you need:

 

6 tbsp butter

4 tortillas (I used wrap)

1 1/2 cup Monterey Jack cheese, grated

3 jalapenos, sliced thinly

250g mushroom, sliced (I used white button)

sour cream and cilantro for serving (I skipped)

 

Method:

1. Lightly brown both sides of the tortillas in butter, in a skillet over medium heat. Remove to a plate
2. Add butter to a separate skillet over medium heat, then add the sliced jalapenos. Stir and cook them. Remove from heat and set aside
3. Cook mushrooms in butter over medium heat until deep golden brown, about 10-15 minutes.
4. Add one tortilla back to the skillet you browned it in, and top with half the cheese. Top with half the jalapeños, mushrooms, then another tortilla. Cook on both sides, until tortillas are golden and the cheese is melted
5. Cut into six wedges, then serve with sour cream and cilantro

 

 

Yum yum yum...

 

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

Fancy Mac & Cheese (Ree Drummond)

School term break is almost over in a few hours. Been spending the first half sick, my poor kids couldn't do much. Luckily I got better on Wednesday and from Thursday onwards we got the chance to enjoy a little more :)

To beat the blues from the blah feeling of going back to school, comfort food is all we need! This is a great one! All time favourite with the kids :)

Recipe is from HERE

What you need:

16 ounces, weight white button or cremini mushrooms, quartered (I used shitake)
olive oil, for drizzling
salt, black pepper to taste
8 slices thick cut bacon
2 whole onions, thinly sliced
5 tbsp butter, plus more for buttering the pan
1/2 cup grated parmesan cheese
1/2 cup grated gruyere cheese (can substitute with emmental / swiss cheese)
1/2 cup grated fontina cheese (can substitute with gouda / gruyere cheese)
4 ounces goat cheese (chevre) (can substitute with ricotta / cream cheese)
1 1/2 pound macaroni
1/4 cup plain flour
2 cups whole milk
1/2 cup half and half
2 whole eggs, beaten
4 ounces crumbled gorgonzola / other blue cheese (can substitute with feta cheese)

Method:

1. Preheat the oven to 220 degC. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper. Roast them in the oven until deep golden brown, 20 to 25 minutes. Set aside
2. Next, fry the bacon until chewy but not yet crisp. Chop the bacon into bite-size bits and set aside
3. In a large skillet over medium-low heat, saute the onions in 1 tbsp butter, stirring occasionally, until golden brown, about 15 minutes. Set aside 
4. Cook the macaroni until just undercooked. Drain and set aside
5. To make the sauce, melt the remaining 4 tbsp butter in a large pot over medium heat Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce for 3 to 5 mins, or until thick and bubbly
6. Next, add the half and half, 1 tsp of salt, black pepper, and stir to combine
7. Spoon about 1/4 cup of the hot white sauce into a small bowl containing the beaten egg, stirring the egg with a fork as you drizzle it in. Once combined, pour the mixture into the pot with the white sauce, stirring constantly. Add all the cheese in (except gorgonzola) and stir them around to melt
8. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water as needed for thinning.
9. Preheat the oven to 350 degrees. Butter a 9 x 13 inch baking pan generously
10. Lay half the cooked onions in the bottom of the pan, followed by half the macaroni, half the roasted mushrooms, half the gorgonzola, and half the bacon. Repeat the layers, ending with the bacon. Bake for 20 to 25 minutes, or until bubbly and hot

 

Posted by Ree | The Pioneer Woman on February 8 2013

 

 This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

 

Easy Flatbread Pizza (Ree Drummond)

The word 'easy' in a recipe always excites me
Hence my pick on this recipe by The Pioneer Woman
Thanks to Zoe from Bake for Happy Kids for choosing Ree Drummond as the star chef of this month. I always like Ree, but by end of this month, the word 'like' has turned to 'love' Now she's in my top favourite chefs list :)

Okay, now back to pizza :)

I wanted to use naan bread for this recipe - just like Ree, but DH was craving for wraps, so wrap it is, it made super flat bread pizza LOL

This is really delicious! My first vegetarian pizza. It's gonna be a routine topping for my pizza I am sure! :)

 

Even though this is great, but I think using naan bread would be better, at least I would taste some fluffy bread beneath those yummy cheesy roasted veggies...

What you need:

any flatbread you like
jarred marinara sauce (I used Prego mushroom tomato pasta sauce)
jarred pesto sauce (I used Leggo's)
roasted vegetables (I used sliced yellow capsicum, halved cherry tomatoes, sliced shitake mushroom and sliced Japanese cucumber)
sliced mozzarella (I used grated)
grated parmesan cheese (my addition)

Method:

1. Drizzle the vegetables with olive oil, salt and pepper. Roast in the preheated oven of 230degC til well roasted
2. Spread bread with your preferred sauce (I made one with tomato pasta sauce and another one with pesto sauce)
3. Arrange sliced mozzarella on top (I sprinkled grated mozzarella)
4. Arrange roasted vegetables on top of the cheese
5. Sprinkle grated parmesan on top of the vegetables (my addition)
6. Bake for 15 minutes til cheese melted

Here's another version for my kids. They did not fancy vegetarian pizza haha...
I used tomato pasta sauce with sliced ham and button mushroom

I'm submitting this post to Aspiring Bakers #35: A Palate for Pizza (September 2013) hosted by Joey of Little Accidents in the Kitchen

This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

Pretty, Yummy Fruit Salad (Ree Drummond)

Okay, I must admit. It's not as pretty as Ree's version, but the real thing looked nicer, actually (blame it on the lighting... no no no, blame it on me who was so long to finally kick my butt and started doing the preparation only in the early evening, and by the time it was ready it's dark outside!) 
But taste wise, I was pretty sure it matched LOL
Really nice, sweet and tangy, so refreshing!
I made this yesterday and this morning I tasted again, even though the fruits were not as fresh and crunchy anymore, but it tasted even better. I reckoned the sauce has been fully absorbed. Yum!

 

 

What you need:

 

1 cup sugar (I used only 1/2 cup)

1 cup water

zest of and orange

juice of an orange

2 tsp vanilla extract

4 pints fresh strawberries, hulled and halved (equivalent to about 48 large strawberries)

2 pints blueberries (equivalent to 400g)

2 cups red grapes, halved (equivalent to 300g)

2 cups green grapes, halved (I replaced with cut green kiwis - 2 cups equivalent to 340g)

1 cup fresh raspberries (my addition, equivalent to 150g)

mint leaves - for garnish

 

Method:

1. Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold
2. Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve

 

Note:

* The sugar used highly dependant on the sweetness of the fruits used. I used half of the suggested amount since my orange, blueberries and red grapes were sweet. Final result, the sweetness was just right to me

 



 

This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

Malted Milk Chocolate Chips Cookies (Ree Drummond)

I dunno why I had this craving for chocolate chips cookies
That's unlike me. I usually don't crave for chocolate chips cookies
Especially after I saw Zoe from Bake for Happy Kids, Phong Hong from Phong Hong Bakes, and Diana from Domestic Goddess Wannabe baked the same kind of chocolate chips cookies using Ree Drummond's recipe where malted milk is used - must be delicious!
I could fee the yumminess in my mouth when I saw their postings. Woooaa... I must bake this too!
And so happened that my kids requested for the same thing. Well, of course they requested for it after listening to their mummy rambling about her craving for the cookies haha!
Ok, after getting the confirmation from the kids, it's time for me to proceed with the execution LOL
So, this is what I got. I made full recipes and it was lots of cookies. Dun ask me how many, I didn't count :P

If you love chewy cookies, try this! Must try, okay?

Nom nom nom...Oh yes yes yes!!! :))

I had to keep reminding myself not to indulge too many. It's so torturing!

 

What you need:

227g unsalted butter
3/4 cup light brown sugar
3/4 cup sugar (I will reduce to 1/4 cup the next time I bake this again, it's too sweet to my liking)
2 eggs
2 tsp vanilla extract
2 cups plain flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1/2 cup (rounded) malted milk powder (I used Horlicks)
340g chocolate chips (I used half semi sweet chocolate chips (since that's all I had!) and the other half chopped dark chocolate (luckily I had 2 blocks of dark chocolate!)

Method:

1. Preheat oven to 175degC
2. Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined
3. Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined
4. Add chocolate chips and stir in gently
5. Drop by teaspoonfuls (or use a cookie scoop) (I used 1 1/2 tbsp measuring spoon) and bake for 10 to 12 minutes (I baked for 12-15mins, I judged from the colour. The baking time varies depend on the size of the cookies)
6. Bake less if you want chewy cookies; more if you want crispy cookies

Note:
*The cookies was crisp at the edges and chewy at the centre but it turned soft and chewy after cooled
*The dough will spread during baking, so if you do not fancy thin flat cookies, you may refrigerate the dough for a few hours before baking. Another logic is, not to beat the butter and sugar til light and fluffy, just beat til creamy will do

This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

 

 

 Simply delicious!

 

Oven Baked Crispy Yoghurt Chicken (Ree Drummond)

Fried chicken? I love it. My family does. Who doesn't?
How if it's oven baked instead of deep fried? Ho ho... it's a surely must try for me! :)
And how true! It's so delicious and fragrant too!

By the way, my apology for the no good quality pics, I had no choice but taking pics at night as I cooked this dish for dinner...

 

Ian voluntarily held up a piece for me to take a quick snap :)

Recipe is from HERE

What you need:

2 cups (140g each) low fat plain yoghurt
3 cloves of garlic, minced finely
fresh parsley, to taste (I used a tsp of dried parsley)
juice of a lemon
chicken legs (I used chicken wings (the part looks like mini thigh, oh gosh.. I forgot the name!) and chicken breast)
salt, to taste
2 cups panko bread crumbs
butter (1 pat for each chicken part)

Method:

1. Pour yogurt into a mixing bowl. Peel and mince garlic, add garlic to the yogurt. Chop up a small amount of fresh parsley and add it to the yogurt. Add lemon juice. Mix together to combine
2. Rinse chicken and pat it dry. Sprinkle with salt
3. In another bowl, place the bread crumbs. Sprinkle with salt and stir lightly
4. Butter a baking dish. With a pair of tongs, place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the panko bread crumbs. Cover each piece thoroughly with bread crumbs and place in the baking dish
5. Place a slice of butter over the large part of each chicken piece. Cover with foil and bake in a 180ºC oven for 1 to 1 ¼ hours, removing the foil for the last 15 mins of cooking. When the chicken is nice and golden, remove from the oven (mine didn't turn golden even after 20 mins without foil. I then broiled them for about 7 mins)

This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

 

 

UPDATE 30 March 2016

 

Baked this again with boneless skinless chicken breast and knowing that it's the most plain (read: bland and tasteless) part of the chicken, it's surprisingly still turned out delicious. Crispy and tasty. Nice :)

 

 

 

Zucchini Cakes (Ree Drummond)

After baking my double chocolate zucchini cake, I still have one big zucchini left
Wanted to grill it, which I love, but when I saw THIS, I changed my mind

This snack is so Asian, except for the cheese used. It's real tasty! I love it!
No dip needed, I can just eat it plain :)

What you need:

1 whole large zucchini
1 tbsp minced garlic (I used 3 cloves)
3/4 cup breadcrumbs (I used panko)
1/2 cup grated parmesan cheese
2 eggs (I used 3 - probably due to the size of zucchini I used)
salt, black pepper
olive oil (I used canola) - for frying

Method:

1. Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible
2. Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese, eggs, salt and pepper to taste. Stir with a fork until well mixed
3. Heat oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes)
4. Arrange over a kitchen towel to drain excess oil. Serve warm

 

This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

Fusilli Chicken Alfredo (Ree Drummond)

Pasta again. This time from The Pioneer Woman
Among so many choices, I decided on this one, alfredo won't go wrong, especially for Ian :)

Simple and delicious. I like. We like :)

What you need:

fusilli pasta
4 tbsp butter
2 boneless skinless chicken breast (I only used 1)
salt and pepper (to marinade the chicken, I used garlic salt)
2 cloves of garlic, minced
3/4 cup dry white wine (I used chicken stock)
1/2 cup half and half (I used 1/4 cup + 3 tbsp cream and 1/4 cup fresh milk)
3 tbsp heavy cream (I omit)
extra salt and pepper to taste
extra chicken stock - if needed for thinning
3/4 cup grated parmesan cheese
2 tbsp fresh parsley (I used 1 tsp dried parsley)

Method:

1. Cook pasta according to package directions. Drain and set aside
2. Marinade both sides of the chicken breasts with salt and pepper (mine was garlic salt). Heat 2 tbsp of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside
3. Add additional 2 tbsp of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 min. Pour in wine (or chicken stock), then let it bubble up and reduce for 2 mins. Add half-and-half, cream (mine was milk and cream)and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few mins. If it gets too thick, you may thin it with a little chicken broth
4. When the sauce looks good, remove it from the heat. Add parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken (I didn't do this, instead I arrange the chicken slices on top of the pasta right before serving) and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it)
5. Taste it, adjust seasonings, and top with minced parsley (I didn't) and extra Parmesan
6. Serve immediately

 

This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake