Ritz Biscuits with Tuna Spread and Cherry Tomatoes

Ritz Biscuits with Tuna Spread and Cherry Tomatoes

A simple 2 steps recipe that is easy to prepare, and look great for a party, in a intimate event or just as an appetizer before the main course.

Ingredients (for 8 Ritz Biscuits)

1. 8 Ritz Biscuits
2. 4 Cherry Tomatoes (Cut into half)
3. Tuna Spread (eg. Brand Ayam)

Steps

1. Spread Tuna on Ritz biscuit, approx 1/3 tablespoon for each biscuit.
2. Top it with half tomato for each biscuit

Good as a finger food in a party or as a side or starter before the main course.

 

 

[Guest Post] Halloween Treats: Beef Stew With Mashed Potato Ghosts by Michelle Rebecca

Photo credit: Taste of Home

On Halloween, most people focus on buying candy, decorating their porches with carved pumpkins, turning their yards into haunted mansions, using farm equipment to create scary – but fun! – haunted hayrides, and of course dressing up their children – and even pets! – as bumblebees or little devils.

Aside from toasted pumpkin seeds and ever-present candy, food often takes a back seat during this holiday. However, you can have lots of fun creating these creepy but delicious dinner recipes. Tie an apron around your witch costume and pull out that cauldron – it’s time to bring Halloween to the kitchen!

Here’s a perfect dinner for trick-or-treat night. It’s made in the slow cooker, so you can focus on those last-minute costume touch-ups instead of fussing in the kitchen.

Ingredients:

·         2 pounds beef stew meat, cubed

·         I pound halved mushrooms

·         2 cups baby carrots

·         2 medium onions, chopped

·         1/2 cups beef broth

·         3 tablespoons tomato paste

·         1 tablespoon Worcestershire sauce

·         2 minced garlic cloves

·         ½ teaspoon ground cloves

·         ¼ teaspoon pepper

·         8 medium potatoes, peeled and cubed

·         2/3 cup sour cream

·         6 tablespoons cubed butter

·         1 teaspoon salt

·         1 cup frozen peas

·         2 tablespoons flour

Cooking Instructions:

1.     Brown beef in pan, and then combine first 10 ingredients in slow-cooker. Cook on low for about 9 hours or until ingredients are tender.

2.     About 30 minutes before serving, place potatoes in large saucepan, cover with water and bring to boil. Simmer, covered, for 15 to 20 minutes or until tender. Drain potatoes, then add sour cream, butter and half of the salt. Mash until smooth.

3.     In bowl, whisk together flour, water and remaining salt until smooth. Stir into stew. Set aside peas for the ghosts’ eyes; add remaining peas to slow cooker. Cook on high for 5 minutes or until thickened.

4.     Divide stew into bowls. Place mashed potatoes into re-sealable plastic bag and cut 2-inch hole in one corner. Pipe ghost shapes onto stew and garnish with pea eyes.

Enjoy!

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

[Guest Post] Halloween Dinner: Eyeball Subs by Michelle Rebecca

Photo credit: Taste of Home

 

Ever try eating dinner while it’s staring back at you? Kids will love this!

 

Ingredients:

·         12 small sub buns

·         1 egg

·         ¼ cup milk

·         1 tablespoon chopped onion

·         1 teaspoon salt

·         ¼ teaspoon pepper

·         1 ½ pounds ground beef

·         2 tablespoons canola or vegetable oil

·         2 medium green peppers, sliced

·         1 medium onion, sliced

·         1 jar marinara sauce

·         Sliced, pimento-stuffed olives

 

Cooking Instructions:

1.     Hollow out bun bottoms and place 1 ¼ cups of crumbled bread in large bowl. Add egg, milk, chopped onion, salt and pepper, and ground beef. Mix well and shape into 1 ½-inch meatballs. Cook in skillet with 1 tablespoon oil until no longer pink, about 20 minutes. Remove with slotted spoon and set aside.

 

2.     Add remaining oil to skillet, along with peppers and onion, and sauté until tender. Remove with slotted spoon and set aside.

3.     Add marinara sauce to skillet, bring to boil and stir for one minute. Add meatballs, peppers and onions; cover and simmer for 20 minutes

4.     Heat buns in 325 degree oven for about 10 minutes. Spoon sauce and two meatballs into each roll; garnish meatballs with sliced-olive eyes.

 

That’s just one of the fun Halloween treats you can make for your family this October! There are plenty fun, festive recipes out there you can try! You may even have so much fun cooking your spooky treats that you’ll start looking for refrigerated trucks for sale in order to open your own Halloween food truck.

 

Bone appétit!

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

Grilled Tomato and Onion in Bacon Rolls

Grilled Tomato and Onion in Bacon Rolls

This is a simple recipe that is easy to prepare and taste delicious too.  It looks great for a party, in a intimate event or just as an appetizer before the main course.

Ingredients

1. 1 Medium/ Big Tomatoes (Cut into 5 parts)
2. Italian Herbs (eg. Brand Masterfoods)
3. Salts
4. Coarse Black Pepper
5. 1/3 Yellow Onion (Cut into 5 parts)
6. 5 Bacons

Preparation

1. Place Tomato into a mixing bowl. Sprinkle Salt and Italian Herbs onto Tomatoes for approx 15 minutes.

On the baking tray

Steps

1. Spread Bacon on hot pan without oil. Flip after approx 1 minutes, before the side turn brown. Remove it from the pan.
2. Wrap Bacon around Tomato and Onion and secure it using a Satay Stick
3. Place them into Preheat Oven, Grilled Function for approx 15 minutes
4. At 7 minutes, turn the bacon and grill for another 7 minutes.

Serve while hot!

Good as a finger food in a party or as a side or starter before the main course.

[Guest Post] On Making Chicken Liver Pate by Qiana Di Bari

chicken liver, whipped

Chicken liver. Don't get grossed out. I don't mess with innards too much either, but I do enjoy a good chicken liver pate every now and then. And I only eat them out. So, this week, when I went through my ritual of boiling a whole chicken, and inspired by my girl Tamar Adler and her Everlasting Meal , I set the livers aside. 

chicken liver, raw

Gross at first glance, I know. But things got better very quickly: I seasoned them with salt and pepper and seared them in a dab of butter and removed them from the pan. 

chicken liver, pan seared

Then I diced a small shallot and threw it in to the same pan with red wine, to deglaze it and pick up all those little pieces of goodness left behind.  

chicken liver, smothered in red wine and shallot marinade

I whipped it all together in the blender with a few springs of thyme and a spoonful of water for just a few seconds and let it set in the fridge for about thirty minutes, for the final product that you saw at the top of this post. Good enough to eat by the spoonful or spread on a rip of bread, this home made pate is a little bit of decadence in the middle of the daily grind.

Bio

Qiana Di Bari is a music business manager turned mom, wife and restaurateur. You can follow the tastes and travels of her modern, multi-culti family at http://www.lafamigliadibari.comor @qiqs.

[Guest Post] Buttermilk Biscuits and Strawberry Jam by Qiana Di Bari

We had some strawberries in the fridge that were losing their luster, in perfect condition for a simple jam. Jam needs a medium and there is nothing better than buttermilk biscuits. Bingo! Breakfast. 

My simple versions of both are loosely based on Epicurious recipes. Perfect for a spring weekend, thirty minutes is all you'll need. 

Buttermilk Biscuits 

yield: Makes 6 biscuits

Ingredients: 

• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• Rounded 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup well-shaken buttermilk
• 1 tablespoon milk or cream for brushing biscuits

Put oven rack in middle position and preheat oven to 425°F.

Sift together flour, sugar, baking powder, salt, and baking soda into a bowl. (I got a little help from Jada and Michele here.) 

Blend in butter with your fingertips until mixture resembles coarse meal. 

Add buttermilk and stir with a fork until a dough just forms (dough will be moist).

Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary.  

I went old school and used a simple tea cup to cut my biscuits. 

 

Transfer as many as you can make with your dough to a greased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. 

Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.

 

On to the strawberry jam. You can make this while the biscuits are baking. It takes about the same time. 

Strawberry Jam 

yield: Makes about 1 1/2 cups

Ingredients: 

• 1 pound fresh (or frozen, thawed) hulled, quartered strawberries
• 1/2 cup sugar
• 1 large Granny Smith apple, peeled, coarsely grated
• 1 tablespoon fresh lemon juice

Combine 1 cup hulled, quartered strawberries and 1/2 cup sugar in a large heavy skillet. 

Stir in 1 peeled, coarsely grated large Granny Smith apple. 

Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves. 

Simmer until jam is thickened, 10-15 minutes. 

Stir in 1 tablespoon fresh lemon juice. 

Transfer to a bowl or jar; let cool. 

Bio

Qiana Di Bari is a music business manager turned mom, wife and restaurateur. You can follow the tastes and travels of her modern, multi-culti family at http://www.lafamigliadibari.comor @qiqs.

Grilled Quail Egg Wrapped in Bacon

Grilled Quail Egg Wrapped in Bacon

This is a recipe that I will never think of until I dine in Ichiban (A Japanese Restaurant in Singapore).

That day was my secondary school friend's birthday and we went to Ichiban for dinner. One of my friends ordered this and I am surprised of the combination; Quail Egg and Bacon? After giving it a try, I decided that I will make this one day.

I love bacon as the flavoured taste of bacon minimise the need to add in more seasoning to the ingredients.

This dish look exquisite but yet, it is so simple to cook.

It will definitely look great for a party, in a intimate event or just as an appetizer before the main course.

Ingredients

1. 6 Quail Eggs
2. 6 Bacon (Cut into 3/4 or enough to roll the quail egg)

Preparation

1. Boil Quail Eggs for approx 10 minutes
2. Deshell Quail Eggs

Steps

1. Spread Bacon on hot pan without oil. Flip after approx 1 minutes, before the side turn brown. Remove it from the pan.
2. Wrap Bacon around Quail Egg and secure it using a Satay Stick
3. Place them into Preheat Oven, Grilled Function for approx 15 minutes

Serve while hot!

Good as a finger food in a party or as a side or starter before the main course.

Tips and Comments:

• Pan-fry bacon before grilled to "force" out the bacon's taste and the bacon texture will be crispier than direct grilling.
• Do not add Oil on hot pan when pan-frying bacon as bacon contained fats strip

Grilled Portabello Mushroom with Cheeze, Bacon and Parsley

Grilled Portabello Mushroom with Cheeze, Bacon and Parsley

For mushroom lovers, this is another of Roasted Portobello Mushroom with Bacon and Cheeze version that I have shared previously. This is a simplified version and the best thing about this recipe is that there is no need to touch on the stove. All you need is an oven with Grilled Function.

Ingredients

1. 9 Medium Portobello Mushrooms
2. 1 tablespoon of Chopped Garlic
3. Dried Parsley (eg. Brand Masterfood)
4. 3 tablespoon of Mozzarella Cheese
5. 1 Streaky Bacon
6. Salt
7. Coarse Black Pepper
8. Olive Oil

Preparations

1. Remove the Mushroom Stalk by using a kitchen scissor
2. Cut Bacon into Bacon bits
3. Spread some Olive Oil on Baking tray or Aluminium Foil
4. Place Mushroom on the tray
5. Sprinkle some Salt and Pepper
6. Distribute Garlic onto the Mushroom Caps evenly
7. Spread Cheese evenly onto the Mushroom Caps
8. Add Bacon on Mushroom Caps
9. Sprinkle Parsley on Mushroom Caps

Steps

1. Place Mushroom into Preheat Oven, Grilled Function, approx 15 minutes
2. At 10 minutes, check if Mushroom is cooked and adjust timing accordingly.

Tips and Comments:

1. Once Mushroom turn dark and soft, it is cooked.

Serve while Hot!

Good to be serve as a Side with a Main Course, or as a finger food in an intimate event.

Baked Scallops with Breaded Crumbs

Baked Scallops with Breaded Crumbs

Ingredients

1. 4 Frozen Big Scallops (Thaw and pat dry)
2. 8 Ritz Biscuits (Crushed into fine crumbs)
3. 1 tablespoon of White Wine
4. 1 1/2 tablespoon of Butter
5. 1/2 teaspoon of Coarse Black Pepper
6. 1/2 teaspoon of Dried Parsley
7. 1/2 teaspoon of Salt

Preparation

1. Place Scallops on Aluminium Tray or Foil
2. Spread White Wine over Scallops
3. Sprinkle Salt and Pepper
4. Spread Butter
5. Spread Bread Crumbs

Steps

Baked Scallops into preheat oven for 20 to 25 minutes at 200 degree celsius.

Sprinkle Parsley over Scallops

Serve while Hot!

Good to be serve as a Side with a Main Course, or as a finger food in an intimate event.

Baked Chicken Breast with Stuffed Tomato and Asparagus

Baked Chicken Breast with Stuffed Tomato and Asparagus

Chicken:

Ingredients

1. Chicken Breast
2. 3/4 tablespoon of Minced Garlic
3. Coarse Black Pepper
4. Mixed Herbs (eg. Brand Masterfood)
5. Sea Salts
6. 1 1/2 tablespoon of Olive Oil

Steps

1. Sprinkle Salts on Chicken Breast
2. Sprinkle Black Pepper
3. Sprinkle Mixed Herbs
4. Spread Minced Garlic
5. Add Olive Oil
6. Marinate the above for 30 minutes

Stuffed Tomato with Swiss Brown Mushroom:

Ingredients

1. Tomatoes (Any amount)
2. Swiss Brown Mushroom (150g, Sliced)
3. 1 tablespoon of Minced Garlic
4. 4 tablespoon of Tempura Sauce
5. Coarse Black Pepper
6. 1 tablespoon of Olive Oil

Steps

1. Slice off the tomatoes top and scoop out the tomatoes, leaving 0.8cm depth
2. Add Olive Oil on Hot Pan
3. Add Garlic and stir-fry until fragrant (before it turned brown)
4. Add Mushroom and stir-fry for approx 2 minutes
5. Add Tempura Sauce, sprinkle Black Pepper and stir-fry to mix well until mushroom is cooked (approx 2 minutes)
6. Fill up Tomato with Mushroom

Ingredients (Asparagus)

1. 6 to 8 Small Asparagus (Cut off approx 3cm from the bottom, and Peel off the 1st layer using a fruit peeler)

Steps (Baking)

1. Place Asparagus on Baking Tray
2. Sprinkle Salts
3. Place Chicken Breast on top of Asparagus
4. Place Tomatoes on Baking tray
5. Bake the above for approx 15 to 20 minutes in a preheat oven, 200 degree celius
6. At 12 minutes, turn the chicken breast and adjust timing according.

Rasins Muffins

Rasins Muffin

Rasins Muffins Overflow in Oven

This is the first time I baked muffins and I chose Rasins Muffins as I would think that it is the simplest to prepare with just Rasins as one of the main ingredients.

 

The whole baking process was a mess! I forgot to buy muffin tray and I thought using muffin paper cups will be able to hold up the muffin, but I was WRONG. The muffin mixture flowed out of the paper cups and my whole microwave oven was flooded with muffin mixture. Only one out of ten muffins was a success with a "muffin" look! =(

 

I am not giving up on baking, but I guess I must make sure that I have the right set of tools before I will go for the second try! =)

Ingredients

1. 180g of Plain Flour
2. 110g of Caster Sugar
3. 60g of Butter (Melted)
4. 2 small eggs (Beaten)
5. 1/2 tablespoon of Baking Soda
6. 80g Rasins
7. 120g of Milk (I used HL milk)

Steps

1. Sieve Flour in a big mixing bowl
2. Sieve Baking Soda
3. Sieve Caster Sugar
4. Mix well
5. Add Butter, Eggs, Milk and mix well by using folding in method. (the mixture must remain thick and not waterly.)
6. Fold in Rasins
7. Put paper cups into muffin tray and fill up 3/5 of the paper cups with muffin mixture.

Bake Muffin into a preheat oven for approx 20 minutes, 200 degree celius.

Use a toothpick to check if it is cooked. If the toothpick is dry, the muffin is ready!

 

[Guest Post] Spinach Stuffed Breakfast Tomatoes by Jedha D

Many people stick to the breads and cereals for breakfast but not me. I LOVE getting creative in the kitchen and making breakfast recipes that are a bit out of the ordinary is one of my specialties. Of course, the one requirement is that they have to be yummy!

So today I’m going to share the recipe to my delicious stuffed breakfast tomatoes. Although they take a while in the oven, you can prepare them very quickly. So what I do is whip them up, throw them in the oven, then finish doing all my morning things. By the time they are ready, I’m ready. So they’re actually an easy treat!

I hope you enjoy them.

Spinach Stuffed Tomatoes

Serves 2

Approx. 40 minutes prep/cook time

Ingredients

• 6 tomatoes
• 6 eggs
• Approx. 2 cups baby spinach
• Sea salt

Cooking Method

1. Preheat oven to 390°F (200°C)

2. Cut the tops off the tomatoes and using a dessert spoon scoop out the insides into a bowl. Don’t throw this way but use it in another recipe, soup or stir-fry

3. Place the tomatoes in a greased ceramic baking dish

4. Fill the tomatoes about 3/4 full of baby spinach. Don’t pack it down too much or the egg will spill over the edges. Instead you want it to seep in and through

5. Sprinkle some sea salt over the spinach

6. Crack one egg into each tomato

7. Bake for 20-30 minutes or until eggs are set

8. Serve and enjoy!

Note: Sprinkle with pepper if you choose

This article/recipe was written byJedha D. Jedha is a weight loss and wellness coach who is passionate about helping people get off the merry go round and change their life from the inside out. If you need help with achieving better weight loss results and a lifestyle you love, please visit her website.

[Guest Post] Carribbean Style Baked Chicken Wings by Sharon Hunter

Caribbean Style Baked Chicken Wings

If you nurture a special corner for spicy food, Caribbean cuisine is bound to intrigue your taste buds. This tropical cuisine is dominated by an appealing mishmash of sweet and spicy flavours acquired from elements related to the islands.

Caribbean cuisine marks the confluence of several cultures prevailing in the Caribbean islands; so you enjoy a slice of global cuisine with every bite of Caribbean food. Let’s begin your journey into the world of Latin cooking.

The Caribs love fruits and use them in their cooking whenever they get a chance. So don’t be surprised if you taste few chunks of pineapple or oranges along with the chicken. The sweet fruity flavours strike the right chord with the spicy zest and give a whole new dimension to the dish.

If you are planning to tuck in Caribbean style baked chicken wings, then get ready for some fiery zing. You might not find it too spicy at first shot but as the jalapeno peppers slowly starts spreading its heat, it will definitely blow away your mind and palate alike.

Ingredients:

•                     3 lb chicken wings, skinned

•                     8 oz pineapple chunks along with the juice

•                     1 onion, sliced into thin strips

•                     ½ tsp ground coriander

•                     4 jalapeno peppers, finely chopped

•                     2 tbsp fresh cilantro leaves, finely chopped

•                     ½ cup chicken broth

•                     Juice of ½ lime

•                     Salt and freshly ground black pepper to taste

Instructions:

1.                  Line a baking dish with aluminium foil and arrange the chicken wings side by side.

2.                  Add a splash of lemon juice over them along with a dash of seasonings and coriander.

3.                  Top it up with a layer of pineapple chunks, followed by onion strips and empty the chicken broth over them.

4.                  Cover the dish with another foil and put it in an oven, preheated at 350 F.

5.                  Bake the chicken for half an hour before flipping it over and cooking it, covered, for another 20 minutes.

6.                  Baste the chicken with the pineapple juice and bake it for about 10 minutes.

7.                  Once the chicken wings are glazed and golden brown, place them in a serving bowl and scatter the onion and pineapples over it.

8.                  Finish it off with the cilantro leaves on top and serve.

Recipe written by Sharon Hunter, for more baked chicken recipes visit OvenBakedChicken.org