Sunday, January 31, 2010

Oatmeal Cranberry White Chocolate Chip Cookies

I've been wanting to make some white chocolate chip cookies for quite awhile now but haven't been able to find macadamia nuts. Instead I found this recipe and I had everything else on hand so I made these. OMG so good and not overly sweet. I also added some candied pecans (Trader Joes gotta luv that store)


  • 2/3 cup butter, softened (or butter flavored crisco)
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 1/2 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups dried cranberries
  • 2/3 cup coarsely chopped white chocolate
  • 1/2 cup pecans optional


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

Tuesday, January 19, 2010

Southern Peach Cobbler

Yum. I made this the other day for the hubbie. It was gone in 60 secs. Very easy recipe and turned out delish. Serve with Vanilla Ice cream or cool whip. I got the recipe here at all recipes.


  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1/2 cup margarine, melted
  • 1 (29 ounce) can sliced canned peaches, drained
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine flour, sugars, baking powder, salt and vanilla. Pour milk into dry ingredients and then stir in melted margarine. Mix thoroughly.
  3. Grease pan with butter to avoid sticking.Pour mixture into a 9x13 inch baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven for 30 minutes.

Wednesday, January 13, 2010

Grilled Mahi Mahi with Mango Ginger Chutney

I wanted to try out something new for dinner so I decided to make some grilled Mahi Mahi. This was so good. Recipe also works well with chicken. Or the pre made Ginger mango chutney that you can buy from Trader Joes. I used the george forman grill since its way too cold to go outdoors for grilling.


2 pounds mahi mahi
1 large ripe mango, peeled, pitted, and pureed 1/3 cup balsamic vinegar 2 tablespoons oil 3/4 teaspoons salt
1/2 teaspoon pepper

Mango Chutney
2 large ripe mangos, peeled, pitted, and chopped
1/2 cup onion, chopped
1/4 cup white wine vinegar
1/4 cup brown sugar
1 tablespoon fresh ginger, grated
1/2 tablespoon lime zest
1/4 teaspoon allspice


Rinse Mahi mahi and pat dry. Pierce surface of fish with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper. Seal bag and marinate in the refrigerator for several hours or overnight. Combine all chutney ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. (May be made up to 2 weeks ahead. Store tightly covered in the refrigerator.) When ready to serve, remove fish from marinade and grill over medium coals for about 5 to 7 minutes on each side minutes, or until cooked through. Serve with Mango Chutney and rice.

Sunday, January 10, 2010

Edamame...eda what?

Edamame are baby soybeans still in the pod and are so good. I tried them for the first time last week at a place called XS in downtown Baltimore and became instantly hooked. Thanks to the lovely Aidah for putting me on to these. I feel like I have been missing out on these my whole life. They are really easy to make and a great healthy snack. Trader Joe's offers the salted and non-salted kind. They both are 10 grams protein and 5 grams of fiber ! I made these tonight with Mahi mahi and brown rice. I am trying to kick the new year off eating healthier dishes :-)

1 1/2 cups Edamame
Salt - dash of salt

Boil or steam Edamame of 5 mins.
Sprinkle with salt and serve. Voila! So good.

Wednesday, January 6, 2010

Buffalo Hot Wings Mmm Umm Good !

I wanted to make some good game night ready food. Me and the hubbie watch a lot of football so decided to make some hot wings and pizza. This recipe was super easy and they were so good. The recipe is supposed to be as close to hooters wings as possible. I cant vouch for that , I have never had Hooters wings but these wings are awesome. These were inhaled at my house, gone in 60 secs lol. Perfect with blue cheese dressing!


  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings


  1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Tuesday, January 5, 2010

Chocolate chip banana nut muffins

Omg these were so awesome! I had a few bananas going to waste and I hate wasting food. Wasting food is like some sort of crime ...if not it should be. So I decided to make some banana nut muffins. I used a recipe from all recipes then added a few key ingredients to make it delish! These turned out really really good. Perfect for brunch or dessert even. The chocolate chips are not part of the original recipe but give the muffins a nice chocolaty kick.


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1/2 teas. cinnamon
  • 1 teas. vanilla extract
  • 1/4 tsp. Almond extract
  • 4 oz. cream cheese
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas (6-7 bananas)
  • 1 cup chocolate chips
  • 1 cup walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. *For extra yumminess place cream cheese squares in middle on each muffin then add more batter to cover.
  4. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
<--- note the cream cheese center in the sliced muffin on the left :-) yum yum

Sunday, January 3, 2010

Chicken fried Rice & Crab Rangoon :-)

Yum Yum and dem some! I really wanted to expand my culinary palate and try out cooking some more Asian dishes so decided to try to make chicken fried rice and crab rangoons. Both of these recipes were super easy .The rice was good not 100% like the local Chinese joint , more like 85% but still yummy. The crab Rangoon's omg so so so good, taste 110% authentic

Chicken fried Rice
  • 1 tablespoon sesame oil
  • 1 onion
  • 1 1/2 pounds cooked, cubed chicken meat
  • 2 tablespoons soy sauce
  • 2 large carrots, diced
  • 2 green onion, chopped
  • 1 large red bell pepper, diced
  • 3/4 cup fresh pea pods, halved
  • 1/2 large green bell pepper, diced
  • 2 cups cooked white rice (make sure rice is cold)
  • 3 eggs
  • 1/3 cup soy sauce
  • 2 tablespoons butter
  • 1/2 cup frozen sweet peas


  1. Heat sesame oil in a large skillet over medium heat and butter. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
  2. Stir in carrots, green onion, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
  3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Crab Rangoon Recipe


1- 8oz pack of Philly cream cheese
1- 6oz can of Crab meat
2 - green scallions cut small
1/2 tsp garlic salt
1 tsp. Worcestershire sauce
pack of won ton wraps
small bowl of warm water

This recipe was really easy , however the hardest part about making these are folding them.
  • Mix all ingredient in large bowl.
  • Place small amount of mix in won ton
  • with finger apply water along the bottom of the won ton wrap then fold the top over to seal
  • After triangle is made with the won ton, push the middle part in with thumb and add water to left corner of won ton.
  • Fold over the two corners. Finished product will look like the picture if done correctly.
  • Fry in vegetable oil until golden brown. Serve with sweet and sour sauce or duck sauce. Enjoy!
I have added this video that shows step by step directions for the crab Rangoon's and the recipe I used. These are super easy once you get the hang of it and turned out so good. These were easy but takes about 1 hr to make the whole batch (around 34 Rangoon's) Another thing to remember when sealing the corners make sure you press down firmly to ensure that there are no spaces where the mix will pop out when frying.

Saturday, January 2, 2010

Curried Coconut Chicken

Ok ,wow its been awhile since I have updated my blog. Final exam week was crazy...then I went on a lil tour to visit the fam now I am back. I made this dish new years eve ...kick off the year with a bang lots of spices but so good. I found the recipe of course from and tweaked it a bit. I served with some Garlic Naan bread and it was Delish!


  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 1 teaspoon salt and pepper, or to taste
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can stewed, diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 3 tablespoons sugar
  • 1 can of sweet peas (optional)


  1. Season chicken pieces with salt and pepper.
  2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.