Archive for the ‘food pictorial’ Tag

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.

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Fresh Homemade Strawberry Ice Cream

Chong and I received an electric ice cream maker from my wonderful cousins (thanks Cecilia, Bao & Mai!!!) at my bridal shower last year and it sat in our closet collecting dust until now.  I’ve been meaning to take it out last summer and make some ice cream but apparently, good intentions do not result in ice cream.  So after getting some huge strawberries from my Aunt, I decided to finally make some strawberry ice cream.  I followed the recipe that came along with the ice cream maker, which turned out to be delicious!

I can’t find the booklet right now so I’ll have to remember to post the recipe at a later date.  The ice cream is really simple to make.  The ingredients consist of:  heavy cream, whole milk, sugar, strawberries, lemon juice, and vanilla (which I didn’t have any).

Strawberry Ice Cream Pictorial

Strawberries tossed in sugar + lemon juice

2 hours later

2 cups (1 pint) heavy cream + 3/4 c of sugar

Add 1 cup milk

Add strained strawberry/lemon juice

Churning in the ice cream maker

View from top

Actual churning process post strawberries

Frozen overnight

Single serving

My first spoonful

Jackpot!

The frozen strawberries were my favorite part!  I really liked the single serving cups (1/2 cup) because they’re so much easier to eat and you don’t have to worry think about how much you’re eating…unless you’re eating more than 1 cup in one sitting.  I gave the bigger container to my brother and he ate about 3/4 of the container in one sitting.

I’m planning on making some mint chocolate chip ice cream tomorrow.  I can’t wait to try different recipes…lemon sorbet, orange sherbet, raspberry sorbet, gelato, slushies, and of course, more ice cream!  Chong and I are not planning on gaining a gazillion pounds eating all these goodies all by ourselves.  I’ll have to distribute the calories goodies to my friends and family.  Who wouldn’t love a nice container of homemade ice cream as a gift?

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.