Archive for the ‘Side Dish’ Category

Merry Christmas and Happy Holidays!!!

Chong and I had our Christmas feast a little early this year, we did it on Saturday, December 22, 2012 .  We may do a smaller dinner tomorrow, maybe hot pot or rice rolls (Chong’s favorite). It’s already Monday and we still have a lot of leftover! Since I’ve been MIA for a while, I’m going to post Christmas 2012 and Christmas 2011.

Christmas 2012: cream cheese wontons, eggrolls, peanut sauce, lo mein, duck, Ho Ho chicken wings, baked spicy squid, Happy Family, Seafood Delight, papaya salad, purple sticky rice and jasmine rice. Not pictured: turtle cake and tiramisu cake (both from Byerly’s).

Christmas 2011: raw and cooked laab, papaya salad, eggrolls, Happy Family, Seafood Delight, spring rolls, duck, purple sticky rice and jasmine rice, classic vanilla cheesecake and an ice cream cake.

As you can see, we had similar food for both years and I think I might make it a tradition–to cook less and enjoy the company more.  The only food that were made this year were the eggrolls, cream cheese wontons, and the sticky and regular rice. It was a bit of a hassle to have people run around town to get the food but all in all, the food was worth it.

Chong and I hope everyone has a Merry Christmas and Happy Holidays!

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ADoseOfMee’s 1 Year Blogging Annivesary

Monday, December 20, 2010

ADoseOfMee’s 1 Year Blogging Anniversary Contest is now closed. Thank you to all who participated.  I will announce the winner shortly.

Update:  Monday, December 20, 2010: Congrats to EmmerTT for winning the grand prize.  I told Chong that if I had less than 5 comments (Hello Lurkers!), I’d send out cookies to everyone!  I’m still baking cookies and hope to be done by tonight or tomorrow so please email me your addresses, everyone, and I will send out your packages by Wednesday afternoon.  Thanks for participating!

Update:  Thursday, December 23, 2010:  Congrats to Robin for winning the grand prize.  I will ship out your package tomorrow.

Wow…I can’t believe it’s been one year since I started blogging.  It feels like I just started blogging a few months ago.  It’s been a lot of fun making, baking, eating, drooling, and sharing with everyone.  To celebrate, I’m going to give a lucky reader a 1 year anniversary present.

What’s included in the present:

-1 bag of steamed rice roll flour

-1 bag of steamed bun flour + 1 package of Chinese sausage

-1 can of coconut milk

-1 can of curry paste

-1 package of square 3 Ladies brand rice wrapper

-1 bag of vermicelli noodle

-1 package of bbq powder

-1 package of laab seasoning

-A container full of cookies (chocolate chips, white macadamia nut, peanut butter, etc.)

-And a few more surprises that even I don’t know about….yet!  (This will probably include more cookies and/or goodies to munch on).

**I will take a picture of the final package on Sunday, December 19 so you’ll know what you’ll be receiving.  Who doesn’t love free groceries and goodies?**

How to enter (Be sure to leave a VALID email address or I won’t be able to contact you if you win ):

Leave a comment stating what you like about my blog, whether it be the food, videos, pictures, ramblings, etc.

OR

Leave a comment about what you would like to see on my blog in the future.

I reserve the right to change any information as needed.

One entry per person only, please.  This will close on Sunday, December 19, at 11:59 PM CST.  Again, be sure you leave a valid email address so I can contact you if you win, or else no valid email address = no winner. If the winner does not contact me within 48 hours, a new winner will be chosen.

Good Luck and Good Eats!

Roasted Chicken (Pictorial)

This is The Best Homemade Roasted Chicken I’ve Ever Eaten.  It’s extremely juicy, moist, falls off the bone, and the skin remained crispy–which is the best part.  I’ve been meaning to make it since I stumbled upon the recipe but the procrastinator/perfectionist in me stopped myself because I didn’t have the ingredients I wanted.  Regardless, I decided to go ahead with what I had on hand and it didn’t disappoint.

I rubbed the chicken with salt, black pepper, garlic powder, seasoning salt, Italian seasoning, thyme and rosemary and stuffed it with half a red onion and more rosemary and thyme and roasted it for 5.5 hours @ 250 degrees.  I added some seasoned potatoes, purple potatoes, carrots and onions at the halfway point and made some gravy out of the pan drippings.  The only change I would make next time is to marinate the chicken overnight.

Roasted Chicken Pictorial

Seasoned chicken waiting to be roasted

Sideview

2 hours later–notice the pan drippings

Seasoned vegetables–I love the purple potatoes

Laying on a bed of vegetables

Roasted chicken, cut up

Roasted vegetables

Gravy made from pan drippings

My dinner

Does anyone else crave turkey with all the trimmings when it’s nowhere near Thanksgivings?  I know I do!  This dinner is the closest I’ll get to a Thanksgiving dinner in August.  The next time I make roasted chicken, I’ll do a garlic mashed potatoes and stuffing.  Chong gives it 2 thumbs up and raves about how good it is.  It’s definitely going to show up on our dinner menu on a monthly basis now.

Tomato, Cilantro, & Green Onion Relish Pictorial

I received a small bag of cherry tomatoes from my mom and decided to make tomato, cilantro, and green onion relish.  This is a very simple yet delicious relish that goes great with any type of meat (I love pairing it with deep fried or broiled pork) and stir-fry dishes.  This dish is also good sans tomatoes and/or using mushrooms instead of tomatoes.

Ingredients:

–  2 Thai chili peppers

–  a handful of cilantro (about 1/3 c)

–  1 stalk green onion

–  10-12 cherry tomatoes

–  salt, to taste

–  MSG, to taste

Directions:

1.  Slice the cilantro, green onion, and cherry tomatoes into small pieces.

2.  In a mortar, pound the chili peppers with salt and MSG until finely crushed.  Add the cilantro and green onion into the mortar and add more salt and MSG to taste.  Pound lightly with the pestle until lightly bruised.  Add the cherry tomatoes and pound lightly and mix well.

Cilantro, Green Onion, and Tomato Relish Pictorial

Cherry tomatoes, Thai chili peppers, cilantro, and green onion

Sliced

Thai chili peppers + salt + MSG in mortar

Finely crushed

Add cilantro + green onion + salt + MSG

Add cherry tomatoes

Cilantro, green onion, & tomato relish

Rosemary Bread, Steak Saltimbocca, & Green Beans

Last summer, I made my first yeast bread using the rosemary from my garden.  I was a bit hesitant to try making bread from scratch but fortunately, the bread turned out to be delicious.  I can’t wait until my baby rosemary plant grows big enough to start using it.  I also made steak saltimbocca and that turned out pretty tasty, too.  Served with a side of tomato and green beans.  Yum yum.

Click here for the recipes:

Rosemary Bread

Steak Saltimbocca

Rosemary Bread Pictorial

Rosemary                                                                                    Chopped

Waiting….                                                                                     Poof!

Add seasoning and herb

Add flour and stir

Oiled and waiting to rise

1 hour later

Egg wash

Baked

Cooling (2nd RB attempt–notice how it turned out better?)

Sliced

Steak Saltimbocca Pictorial

1st layer:  flank steak, salt & peppered on both sides

2nd layer:  prosciutto

3rd layer: provolone cheese

4th layer:  sage

Rolled up

Ready to be seared

Seared

Baked…look at all that gooey cheese!

Dinner

The rosemary bread tasted so good warm out of the oven and spread with a little butter.  I’m not growing sage this year so unless I’m really craving steak saltimbocca, I probably won’t be making this dish this year.  Chong says he’ll eat it again if I make it but I’m sure he’d prefer pasta or regular steak.

Brazilian cheese bread aka pao de queijo

My brain just loves going on tangents. I was googling restaurants in Chicago (since Chong and I, along with some family and friends, will be going to Chicago during Memorial weekend) and reading restaurant reviews and websites when I found a Brazilian steakhouse near Chicago. That brought me back to when Chong and I went to Fogo de Chao and I first tasted their cheesebread. Oh.My.Goodness. Their cheesebread were SOOO good! Besides the all-you-can-eat meat, I remember their cheesebread and their water. So I googled up some recipes and wouldn’t you know it, I had almost everything except for the cheese. So after a hop, skip and jump, I came back with a package of Parmesan cheese to start my Brazilian cheesebread.

Pao de Queijo

Ingredients:

* 2 cups tapioca flour
* 1 1/4 cups milk
* 1/2 cup canola oil
* 1 tsp salt
* 2 eggs
* 12-14 oz parmesan cheese

Directions:

1. Preheat oven to 350.
2. Pour tapioca flour into a plastic bowl.
3. In a pot, bring the milk, oil and salt to a boil. Remove from heat.
4. Pour the milk and oil mixture into the flour and stir.
5. Let the dough rest for 15 minutes.
6. Stir the eggs and cheese into the dough and mix well.
7. Oil your hands and form the dough into golf-size balls and place on baking sheet.
8. Bake for 25-30 minutes, or until golden brown. Serve warm.

Brazilian Cheesebread aka Pao de Queijo Pictorial

Tapioca flour

Milk, oil & salt

Dough!

Dough + eggs

Plus cheese

Want to play ball?

Oven ready


Stomach ready

Dinner (pan-fried chicken breast, steamed broccoli & cheesebread)

These were good…but if I decide to make them again, I’d use more cheese and make them smaller.  The bread/dough was too elastic for my taste and I think that’s because I made them too big.  Next time, I’ll try baking them in my mini-muffin pan.


Birthday Weekend Dinner Part II

Ok, I think I’ve gotten through the harder part of posting up pictorials.  So on with the dinner.  Along with Manicotti Alla Romana, there was:

Garlic bread

Yummy salad my sister got from her workplace

Cheese fondue

French bread to dip

Here’s a picture of my plate

And for dessert, along with the PB cake, there was:

To Chong, from Leng&Tia:  Peanut Butter Silk Pie (Perkins)

To me, from Pua&Matt: Strawberry Cheesecake (Cafe Latte)

Even though I gave away most of the cakes and pies, Chong and I still have a few remaining slices of pie and cheesecake left.  I don’t think we’re going to finish it so into the trash it goes.  : (  Even though they’re sooo good, we’re done eating dessert for a while.

Ah….fondue, how high my hopes were when I first heard of you.  After youtube-ing and googling recipes and store-hopping, I decided to go with the pre-made fondue vs. making my own because 1) it was cheaper and 2) less hassle.  I even bought 2 packs just in case it was a big hit.  Unfortunately, ding dong me didn’t really pay attention to the instructions on the package and only “cooked” the fondue for about 3-4 minutes instead of the recommended 10 minutes.  Hence, when we started dipping the bread into the cheese, it tasted very alcoholic-y because I hadn’t burned off the kirsch so fondue was ruined for everyone.

The next day, I reheated the fondue and cooked it for 10 minutes but I could still taste a hint of the kirsch in the cheese and it was not a pleasant taste.  So into the trash the rest of the fondue went.  We returned the other package and made French toast out of the other French bread we got.  I think that might be the last time we’re eating fondue, at least for a few years or so.  : |

Birthday Weekend Dinner

I can’t believe it’s already Friday. How does the week pass me by so quickly? Feels like I haven’t even done anything productive with my time. Well, I did “win” the poker tournament that Chong and I frequent every week. Actually, I came in second place but Dave, the winner, was nice enough to split the pot with me this week (since I split the pot with him 2 weeks ago) and then we played for the remaining $4. Poker is actually pretty fun. I started playing online and then graduated to real life and I think I can read certain people (my husband) well. : )

Ok, so last weekend turned out pretty well. I thought I wouldn’t have enough food to thinking I had too much food, to thinking I had just enough food. Man, can my brother eat! I spent a good 4-5 hours prepping and cooking and then when it came time to eat, I was too hungry and too pooped to enjoy my food. : ( But it was still good, especially dessert!!!

I made Manicotti Alla Romana (stuffed manicotti) and PB cake for Chong. My cousin and her husband bought me a Cafe Latte Strawberry Cheesecake and her younger brother and his gf bought Chong a Peanut Butter Silk Pie from Perkins. We went to Perkins last week and I wanted him to try the pie but unfortunately, they were out. So he had a piece of PB cake and pie and he was in heaven.

Manicotti Alla Romana

Ingredients

* 2 tablespoons olive oil
* 1/2 cup chopped onion
* 6 cloves garlic, finely chopped
* 1 pound ground beef
* salt to taste
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (12 ounce) package manicotti shells
* 2 cups ricotta cheese
* 2 eggs, beaten
* 3 cups spaghetti sauce, divided
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 tablespoons chicken bouillon granules
* 2 cups half-and-half
* 1/4 cup chopped fresh parsley
* 1 tablespoon chopped fresh basil
* 1/2 cup grated Parmesan cheese

Directions

1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
2. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
3. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9×13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
6. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
7. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

It looks like a lot of ingredients and work, but it’s not as hard as the recipe makes it AND it’s SUPER delicious so it’s worth it.

Mannicotti Alla Romana Pictorial


Cooking–>Cooling off

Garlic & onion–>Add sausage

Sausage/Ricotta/Spinach–>Mix together

Stuffed

Sauced

Baked (used mozzarella instead of parmesan)

Ready to serve

Results:  These were pretty good.  I loved the creamy white sauce combined with the tangy tomatoe sauce.  The filling could’ve used a bit more salt, pepper, and Italian seasoning but I didn’t want to make the stuffing out-taste the rest of the dish.  Everyone loved it, including P’s husband, who is a very picky eater.  I have leftover stuffing and sauce in the fridge so maybe I’ll make stuffed shells this weekend.

As promised, I made Chong a PB cake and after his first taste of the cake, he wanted to devour the rest of the it.  I think he was really hungry at this point, but dinner was an hour away so I didn’t want him to spoil his appetite so he only got a small bite. The cake and frosting were  really easy to make.  I didn’t have enough time to make the cake look pretty so it’s just a plain half-frosted cake in case some people didn’t want frosting.  Oh, and silly me bought whipping cream instead of heavy cream but it didn’t make a difference since I used such a little amount.  Even milk could’ve worked.  Darn, now I have to find a way to use up the rest of the whipping cream before it goes bad.

Peanut Butter Cake II

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 (18.25 ounce) package butter cake mix
  • 2/3 cup water
  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1/3 cup heavy cream

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
  2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
  3. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
  4. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner’s sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

Peanut Butter Cake Pictorial

Butter & pb–>Cream together

Add eggs & water–>Stir

Add cake mix–>Mix

Oven-ready

Golden deliciousness

Butter & pb–>Mix with powder sugar & whipping cream

Frosted and ready to eat!

Wow, I realized I took ALOT of pictures but I didn’t think it would take this much work to post them up!  Ok, this will be Part I and will come back later with Part II.




Getting off this sugar-high

Due to the holidays and just because I enjoy baking, I’ve been making A LOT of sweet baked goodies lately. So it’s time to post up something new. WARNING: Besides baking and following new recipes, I barely measure my ingredients when it comes to my own cooking so don’t be alarmed if you’re trying to follow my recipe and I don’t have exact measurements. I will try to guesstimate but it’s ok if it’s not exact. And please bear with my directions/instructions. I will try to make things as clear as possible.

Chicken and Vegetable Fried Rice

Ingredients:

2 chicken breasts, thinly sliced
1 stalk of broccoli, chopped
1 green bell pepper, chopped
1-2 stalks green onion, thinly sliced
7 button mushrooms, sliced
1/2 red onion, sliced into wedges
1 cup of frozen mixed vegetables (peas, carrots, corn, green beans, etc.)
3-4 cups of white rice, cooked
2-3 tablespoons canola oil
1 Thai pepper, sliced (optional)
3-5 tablespoon oyster sauce, or to taste
1-2 tablespoon soy sauce, or to taste
2 tablespoon Chinese Fried Rice mix
salt
black pepper

Directions:

1. Heat oil in a pan over high heat and add in the chicken and Thai pepper. Season the chicken with salt and black pepper and cook chicken until it’s no longer pink.

2. Add the sliced mushrooms and stir for 30 seconds before adding the green peppers and onions. Stir and let cook for 1-2 minutes, or until the onions have started to wilt.

3. Meanwhile, in a small bowl, stir in Chinese Fried Rice mix with soy sauce and oyster sauce. Set aside.

4. Add in the broccoli and cook until it’s done to your preference (I like mines slightly cooked and still crunchy, hence, that’s why they go in last so they don’t get over-cooked).

5. Add in the cooked rice and mixed vegetables and stir into chicken and vegetable mixture.

6. Add in the soy/oyster/Fried Rice mixture and toss to coat.

Chicken and Vegetable Fried Rice Pictorial

FR1

2 Chicken breasts, thinly sliced

 

FR2

Broccoli, green bell pepper, green onion, red onion, & mushrooms

 

FR3

All chopped or sliced

 

FR4

Cooking the chicken breast and Thai pepper

 

FR5

Add mushrooms

 

FR6

Add green bell pepper and onion

 

FR7

Add broccoli

 

FR0

These are the sauces I used

 

FR8

Add rice, mixed veggies, & sauce mix and it’s ready to eat

 

There are so many variations of fried rice out there and this is just one of my FR recipes.  Enjoy!

Happy Holidays!!!

Whew!  It’s mid-afternoon and I’m so tired already!  I’m not even done prepping/cooking half my food!  Good thing both desserts are made and just cooling.  Still have to finish the eggrolls and start on the spring rolls.  Letting the cream cheese soften up a bit before I start on it.

Darn weather!  I wasn’t sure if my side of the family were coming over so I didn’t start prepping yesterday.  It has finally stopped snowing so maybe they’ll make the short drive over in an hour or so.

Happy Holidays and Merry Christmas! Will be back later, unless I can’t move.  : )

Updated 12/27/09

I was sooo full but still had the energy to go bowling for 2 hours!  Christmas was a blast this year.  Got a fondue set from my cousin and now my thoughts are filled with what to include for my Hot Pot Night!

Ok, back to the food. I had intended on taking numerous pictures so I can post up some pictorials but things got hectic once I had guests and I was trying to finish up the food because it was getting late so I didn’t have time to take as many photos as I would’ve liked.  *Deep breath*

Chong was a great help in making these potstickers.

Plated

Ready to eat!

Eggrolls.  These were sooo good!

These spring rolls were humongous!  And delicious!

Cream cheese puffs

Purple sticky rice my mom made

Key Lime pie

Sliced, top with Cool Whip

Christmas Dinner

had a very successful Christmas this year.  Looking forward to next Christmas!  Hope your day was also filled with fun, food, family, and love!