The Art of Sushi

Sushi Explosion

Every month, we host a hands-on demonstration with William Lee. He shows his techniques with different, custom rolls. Those whom make reservations for this event get to enjoy a free sushi roll. And did we forget it’s on the house? 🙂

cropped-2.jpg

View original post

Spicy Cilantro Chicken Wings – Recipe

IMG_8456

CAN YOU BELIEVE IT’S MARCH?! Sorry to start this post by yelling, but seriously. C’mon. What the heck is happening with time these days?

Anyway! Happy Thursday, friends. We’re almost to the weekend, and I am filling mine to the brim with fun things. I hope you are too, and that you save some time in there to eat these bomb wings. A few years ago, a guy from Ghana asked me if I REALLY knew what spicy was. My response: “yeah, duh. I’m hispanic”… AND HE LAUGHED IN MY FACE. He was pretty new to the United States, so I’m gonna give him the benefit of the doubt and say he didn’t mean to be rude, but I was appalled! The next day he brought me some chicken and it was some of the spiciest shit I have ever tasted in my whole life. He wouldn’t tell me exactly…

View original post 338 more words

Malva Pudding with Fresh cream, fruit and berries

Whats Cooking Blackie?

image

What You Need:

3/4 cup sugar
2 large eggs
1 tablespoon apricot jam (or preserves, chopped very finely)
150g plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon butter (a generous tablespoon)
1 teaspoon vinegar
1/3 cup milk
1 can whipped cream
Assorted fruits (based on taste and availability)
Assorted berries (strawberries, blueberries, raspberries or/& gooseberries)

For the Sauce

3/4 cup fresh cream
100g butter or baking margarine
140g sugar
1/3 cup hot water
1 teaspoon vanilla essence

Method:

1. Preheat oven to 180 degrees. Beat or whip the sugar and eggs, preferably in a food processor, until thick and lemon colored. Then, add the apricot jelly (or jam) and mix thoroughly.
2. Sieve together the flour, soda and salt. Melt the butter (do not boil!) and add the vinegar. Add this mixture, as well as the milk, to the egg mixture in the processor, alternately with the…

View original post 85 more words

Simple No-bake Cheesecake

Simply my Corner

Hello everyone! i hope you all doing well!

I’m going to share a perfect dessert recipe for any occasions, It’s could be an idea for you guys who are planning to have a small party!

Today’s recipe i got from a youtuber “cooking with the dog” i really enjoy her videos so much and all her recipes are pretty easy and delicious! so let’s get started!

cheesecake

Simple no-bake cheesecake (4 servings)

Ingredients : 

  • 80 gr cream cheese ( room temperature)
  • 100 ml heavy cream
  • 50 gr condensed milk
  • 15 ml Milk
  • lemon juice
  • cookies crumble
  • strawberry jam

Directions :

  1. In a clean bowl add cream cheese and pour milk gradually while whisk it, mix well.
  2. Add condensed milk and mix until smooth, then add cream while mixing until it fully combined.
  3. Squeeze half of lemon into the mixture and continue stirring until it’s thickened.
  4. Place cookies crumbles into a jar…

View original post 68 more words

Spicy Chicken Spaghetti

Taylor's Cookbook

Chicken spaghetti: such a classic recipe. It’s easy and fast. This is a great dish for beginners and something that you will find yourself making again and again. However, I’ve put my own twist on it! Spiciness. I’m a fan of heat in my food and this has just enough. 🙂

You Will Need:

  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • 3/4 lb. spaghetti, uncooked
  • 3/4 lb. Velveeta, cut into 1/2 in. cubes
  • 1 can condensed cream of chicken soup
  • 1 can rotel tomatoes & green chilies, undrained
  • 1/3 cup milk
  • 1 can mushroom pieces and stems, drained
  • 1 tsp. cayenne pepper

Directions:

  1. Preheat oven to 350F.
  2. Cook spaghetti according to package, omitting salt.
  3. Coat chicken with cayenne pepper and cook in a large skillet on medium-high heat until there is no more pink (about 10 minutes). Add remaining ingredients; cook and stir 5 min. or util…

View original post 27 more words

Ribbon carrot salad 

Run Cook Eat Repeat Paleo


Ribbon carrot salad recipe:
6-8 carrots peeled (I used multicolor)

2 T coconut aminos (or soy sauce)

1 T sesame oil

1/2 tsp garlic powder

1/4 tsp salt

1/8 tsp pepper
Peel the carrots. Then, to make the carrots like this, use a peeler or a mandolin. Mix the dressing together in a bowl and pour over the carrots.

View original post

Tuna Avocado Pasta with Sun Dried Tomatoes

Things I've Learned

Okay, so when it comes to cooking, my most favorite thing to make is pasta. My mom taught me that you can make pasta out of pretty much anything. So whenever I have leftovers or I have food that I have no idea what to do with, I throw them all together and make pasta!

Today was an example. I had two avocados that I had not used and I bought it like three weeks ago. Luckily, I had kept it in the fridge so it was still nice and green in the inside. I was craving for some guacamole, but didn’t have chips and then I remembered that a few days ago, I came across a Creamy Avocado Pasta recipe.

Though the recipe sounded amazing, I had a few problems:

1.) I don’t have a food processor

2.) I don’t have basil

3.) We do have a Vitamix in the apartment…

View original post 454 more words

Today’s Lunch – Fast and Easy! And Delicious!

Healthy Happy Beautiful

Last night I made a batch of home-made bread, with the intend of making sandwiches for today’s lunch (hubby loves home-made bread with Nutella – yummy!). However, my plan was foiled when I realized that I forgot to add the salt. So this morning I woke up and decided I would whip up something really fast since I hate wasting money on buying lunch when the fridge is full (no, really, it irks my soul). If you’re in need of quick lunch that’s ready in less than 30 minutes and have the following ingredients on hand (but you can most certainly improvise), then follow me on this delicious journey that I’ve named “Chicken and Spinach Bow Tie Pasta.” Creative, huh? 🙂

ChickenPastaWhat you’ll need:

  • Chicken (I used two breasts, cut into medium sized chunks)
  • Spinach (I used half a bag of frozen spinach since that’s what I had on hand)

View original post 358 more words

Indian Pudding

Clipboard02
INGREDIENTS:

2 cups whole milk
1/3 cup finely ground cornmeal
1/4 cup molasses
3 tablespoons unsalted butter — divided
1/4 cup light or dark brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg

DIRECTIONS:

Preheat oven to 350 degrees. Butter a 1-quart casserole or souffle dish with 1 tablespoon of butter. Bring 2 quarts of water to a boil.

Whisk cornmeal into 2/3 cup of cold milk in small bowl. Meanwhile, bring remaining milk almost to a boil (bubbles should be appearing around the edges) over medium-high heat.

Slowly whisk cornmeal mixture into hot milk. Bring to simmer, then reduce heat and continue simmering for 15 minutes.

Remove from heat and stir in all the remaining ingredients. Pour into the buttered casserole and place the casserole in a larger baking dish with high sides. Add enough of the hot water to…

View original post 104 more words

Tiramisu’ recipe

Simone Ciuffetelli

SERVES 10
COOKSin 30 minutes plus chilling time
DIFFICULTYmedium

Ingredients

10 free range eggs (separated)

14 tbs of sugar

500g of mascarpone cheese (room temperature)

4g of gelatine sheets

splash of marsala liquor as needed

2 cups of espresso coffee

1 cup of milk

approximately 30 savoiardi biscuits

12695167_1206084266085977_278215850_o

Method

Soak the gelatine sheets in the cold water for 10 minutes.
Beat the egg whites with a mixer until firm and place in the fridge.
Place 10 tbs of sugar in a pan and cover with water at about half inch and bring the mix to 121 degrees.
In the meantime, whisk the egg yolks with a splash of Marsala until frothy, and gradually add the heated sugar in.
Now squeeze the gelatine and add to the mixture while warm and keep mixing until it cools down.
Add the mascarpone cheese to the egg yolk mixture and mix until…

View original post 133 more words

Slow Cooker Applesauce

Training Wise

Everyone loves a good crockpot recipe am I right? This is great for those of you that have kids and need something easy to make!

INGREDIENTS
  • 3 lbs. apples (Fuji, McIntosh, gala,pinklady, etc.)
  • ½ cup water

What we love about this recipe is that it’s just about as easy as it gets– the only ingredients are apples and water, and all you have to do is throw them in a slow cooker. You don’t even have to peel the apples, since leaving on the peel boosts the overall nutrition content. Once cooked, the peels become ultra soft and are easily blended into the resulting applesauce. If you have one of those handy apple corer/slicer tools, the prep work takes less than 10 minutes!

Slow Cooker Applesauce (No Sugar Added)
Makes about 40 ouncesappIngredients:

3 lbs. apples (Fuji, McIntosh, Jonathan, etc.)
1/2 cup water

Directions:

Prepare the apples by slicing…

View original post 94 more words

Day 8 – Poultry

cookwithsonia

Today was no cake walk.

Today was Poultry Part 1.

Excited? Yes. I’ve never cooked with poultry before. And while I don’t eat it, our recipes looked awesome.

Nervous. Yes very.

Chef Chris Douglass (from Day 4 – Sauce) was back to lead us through our first butchering lesson.

The day started off quite mellow, with an in-depth discussion about birds – the different types, the way they are raised for eating, how they are humanely killed and prepared, and how they are purchased at restaurants.

FullSizeRender-21 Chef Douglass bones a chicken.

Chef Douglass slowly demonstrated how to bone a chicken, expertly carving his boning knife around the sinewy carcass to partition the thighs, drumsticks, breasts, wingetts, and drumettes. He showed us how to take hold the knee with our thumb and crack the hip bone at the ball-and-socket joint, so that we could find the right place…

View original post 1,210 more words

Pate a Choux

Food & Recipe Bible

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.

INGREDIENTS

  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 4 large eggs, plus 1 large egg white

DIRECTIONS

  1. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.

  2. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not…

View original post 20 more words