Black Rice and Avocado
If you are someone who already does Meatless Monday or is about to, or a vegetarian or vegan then this combination of black rice (now, this is literally black rice and not rice blackened with squid ink) cooked (according to package directions in terms of the amount of liquid to cook the rice) in chicken stock (or vegetable stock), lemon juice and butter (or olive oil) and served with chunks of avocado seasoned with lime or lemon and sea salt, then this dish is absolutely satisfying and delicious.
The wonderful chew of the black rice against the soft and creamy avocado is a hearty and flavourful combination.
Source: goddessofscrumptiousness
Pulled Pork Carne Asada and Cheddar Polenta Tamales Wrapped in Banana Leaves with Chipotle Salsa
I know this dish might confuse Mexicans, Italians and Asians but I tried combining elements borrowed from all 3 cuisines and I came up with this dish.
Back home in the Philippines we also have tamales, and the version we have is totally different at the same time similar to the Mexican tamales. Tamale in the Philippines is made with rice dough (finely ground soaked rice that resembles a dough called “galapong”), the rice dough coloured red orange with atchiote oil flavoured with coconut cream, is then filled with pulled chicken or pork, sliced hard boiled eggs and boiled peanuts. The tamale is wrapped in layers of banana leaves and steamed. As most of us know, Mexican tamale is made with corn masa, filled with pulled pork or chicken and wrapped in corn husks, steamed and served with green or red chili sauce.
I didn’t have corn husks in the pantry but I did have pre-cut frozen banana leaves in the freezer. I also did not have corn masa harina nor rice dough or “galapong”. What I did have however, are leftover pulled pork Carne Asada in the fridge and corn meal which I cooked with chicken stock and Cheddar cheese and made into cheesy polenta, so to end this long story short, I came up with this and it ended up “very good”,said my husband.
Source: goddessofscrumptiousness
Spicy Sausage and Scrambled Eggs Breakfast Burrito and Spicy Bloody Mary
I somehow unconsciously always forget to make myself my usual cup of coffee in the weekends, well, anyway why should I? It is the weekend, and this weekend is specially a long one. It is supposed to be spent being lazy and leisurely, no rush to do chores but just enjoy… KEEP CALM and CHILL.
I am eating Sunday brunch right now while writing this post. And a spicy Bloody Mary zingy with lemon juice I find is more appropriate today than coffee.
I also made every one in my house their own Sunday brunch parcel of breakfast burrito filled with spicy sausage really flecked with chilies and creamy scrambled eggs made fancy with the addition of mayonnaise (it is actually my secret to a fancy and creamy scrambled eggs).
I am eating my brunch in my formal living room surrounded by pink, and I believe my Sunday couldn’t get any more calm and beautiful.
Happy Sunday!
Source: goddessofscrumptiousness
Ras El Hanout and Sweet Ginger- Garlic Spiced Chicken and Scallion Skewers with Orange-Tamari Glaze
Source: goddessofscrumptiousness
CHEESE STEAK SANDWICH
{Click each picture for instructions on how to make it)
Source: goddessofscrumptiousness
CHICKEN SCHNITZEL, ONION GRAVY AND OLIVE OIL GARLIC-CHIVE SMASHED POTATOES
I might have committed a blasphemous crime here against the world-famous Schnitzel because I liberally made it my own.. but still, IT IS A SCHNITZEL and it is served with potatoes and it is a really delish dish! In fact this was my dinner tonight and I’ve literally wiped my plate clean! :)
I marinated the butterflied and pounded-thin chicken breasts in lime juice, salt and pepper for 10 minutes inside the fridge. I then dredged the pieces in flour, then coated with beaten eggs flavored with a bit of grainy mustard and a splash of milk, and lastly, I finished the whole breading process with fine breadcrumbs seasoned with black pepper. And pan fried the breaded chicken pieces until golden brown.
The onion gravy… I melted a knob of butter in a small saucepan, put a pinch of rubbed dried thyme, added flour into the butter and made a roux and cooked the roux until it turned golden brown or ROUX BRUN, then I added chicken stock and one light and quick squeeze of fresh lemon juice. I let the gravy thickened a bit. And added a tiny splash of soy sauce, cracked black pepper and sniped chives. I let the gravy simmer for 5 minutes to develop an oniony flavor from the chives.
This smashed potatoes are light and savoury… light because I used extra virgin olive oil instead of butter, and milk instead of cream.
What I did was I roughly diced two unpeeled (when I make smashed potatoes, I really love leaving the skin on… extra fiber and texture!) big potatoes and 2 peeled big cloves of garlic. I placed those in a sauce pan with water. I let the water boil first before I salted it (putting salt in the water first will make the water boil slower). When the potatoes are tender, drain in a colander and return it back to the sauce pan, add a decent amount of extra virgin olive oil, a splash of milk and smash most of the potatoes but leave some “un-smashed” to get that lovely chunky texture. Season with fresh cracked black pepper and fold-in some sniped chives.
Marry the Chicken Schnitzel and the Smashed Potatoes together and anoint with the golden Oniony Gravy… And sit back, relax and enjoy this meal! :)
Note: I did not bothered to give exact recipe measurements just this time for this dish because I never measured it earlier. Cooking is not a precise science… Baking is.
Just cook with your instinct, cook with common sense, cook with passion and JUST REMEMBER TO TASTE EVERYTHING BEFORE ADDING MORE SALT! :D -j.m
(via godofscrumprecipes)
Source: goddessofscrumptiousness
CHILI TEX-MEX FRIED CHICKEN WINGS
I will always admit that I am not one of those purist foodies who only like salt and pepper to season and flavor their food… I like variation, I enjoy spices and spicy food, I love and go for kicks here and there… I love bold flavors! and nothing can be bolder than the spice rub mix I laboriously massaged these wings with! :)
I love the spices used in Mexican or even Tex-Mex cuisine… I absolutely love it! the predominant combination of chili powder, cumin and oregano is what makes these wings so characteristically Muy Sabroso Y Caliente!!! -jeannie :)
Ingredients:
1 tablespoon coarse salt (not table salt)
1 teaspoon ground coriander
2 tablespoons ground cumin
½ teaspoon cracked black pepper
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons salt-free garlic and herb seasoning
1 pound chicken wings
1 cup all-purpose flour
canola oil for deep frying
Procedure:
1. Combine and mix first 8 seasoning ingredients in a bowl. Set aside.
2. Marinade (about 15 mins.) chicken wings by tossing these in 3 tablespoons of the spice mix.
3. Place the flour in a ziploc bag. Then put marinated wings inside the bag and shake along with the flour to evenly coat the chicken.
4. Shake off excess flour from the coated wings. Heat canola oil over medium-high heat.
5. Fry chicken until golden brown.
Eat and Enjoy with coleslaw or a Cervesa… Or both! :)
Serves 3-4
Here’s another one from my recipe archives… a simple Oldie but Goodie fried chicken recipe. Happy Sunday!
(via godofscrumprecipes)
Source: goddessofscrumptiousness
The best thing my husband and I did after New Year’s Eve was putting these shelves from IKEA… it is so nice to have sort of a counter space to start the new year.
Source: goddessofscrumptiousness
Bacon, Tomato and Arugula
This quick and easy dish anyone can cook at whatever time of the day, most especially night when you had too much to drink and you need something soberingly savory and robust, and yes, eat this with as much sourdough bread as you want, it’s inevitable really.
Ingredients:
4-5 rashers of your favorite bacon
(sliced into 1-inch pieces, or if you’re too drunk to measure, just snipped the rashers straight into the skillet using kitchen shears, no matter what it’s bacon! it will be tasty no matter what shape you managed to do with it.)
A handful of cherry/grape or your favorite variety of tomato
(halved or cut into chunks)
A splash of worscestershire sauce
A splash of balsamic vinegar
A splash of soy sauce
Lots of cracked black pepper
A handful of baby arugula or parsley (whichever one you like)
- yup, no measurements in this recipe, coz you’re kinda drunk, remember! Hopefully, not drunk enough to burn yourself… or your house!)
Procedure:
Cook the bacon in the skillet until almost crisp. Add the tomatoes. Season with worscestershire sauce, balsamic vinegar, soy sauce and black pepper. Cook just until the tomatoes are a bit wilted. Turn off heat and finish the dish with a handful of baby arugula or parsley.
Serve with sourdough bread.
Source: goddessofscrumptiousness
Christmas Table 2016 (late post, but this was my family’s Christmas feast last Sunday… The Best Tasting and Juicy Smoked Ham with Spiced Pineapple Sauce, Cheesy Corn Pudding Casserole, Best Ever Potato Salad (homemade of course), Cranberry-Walnut Cheese Log and Blue Cheese board with Apricots and Nuts, Magical Cocoa Puffs Treats and Cranberry-Raspberry-Ginger Ale Punch.
Source: goddessofscrumptiousness
The holiday treats making is in full swing at my house tonight and I’ve started with these snowy and chocolatey MAGICAL COCOA PUFFS TREAT WITH CHRISTMAS M&Ms sprinkled with STRAWBERRY POPPING CANDY (which makes these bars magical… wink, wink! 😉😉).
MERRY CHRISTMAS TUMBLRVERSE! 🎄
Source: goddessofscrumptiousness
Thanksgiving at my house.
Pumpkin - Ginger Soup
Roast Turkey Breast with Caramelized Japanese Sweet Potato
Homemade Cranberry-Apple-Ginger Sauce
Gravy with Rosemary and Tarragon
Sausage, Apple and Sage Stuffing
Asparagus Casserole with Fried Onions
Caramel Pecan Pie
Source: goddessofscrumptiousness
HOMEMADE MAPLE-GLAZED DOUGHNUTS WITH PEPPERED BACON AND SMOKED MALDON SEA SALT FLAKES
These easy doughnuts do not have yeast, but baking powder and baking soda and buttermilk to make the texture soft and light. I have to say these doughnuts came out lighter than cake donuts.
Ingredients:
Dough: 2 ¾ cups all-purpose flour 2 Tablespoons baking powder 1 teaspoon baking soda ½ teaspoon fine salt ¼ cup granulated sugar ¼ teaspoon pumpkin spice powder 1 extra large egg ¾ cup buttermilk 2 teaspoons vanilla ½ stick (¼ cup) melted butter
Maple Glaze: 4 cups sifted powdered sugar ½ cup maple syrup ½ cup milk (and if it is too thick, add 1 tablespoon at a time until you get the desired consistency) 1 teaspoon vanilla
Topping: 6 rashers of your choice bacon, fried, crisped and crumbled, Maldon smoked sea salt (optional)
Combine all the dough ingredients in a bowl. Mix and form the dough. Sprinkle a sheet of parchment paper with flour and place the dough. Sprinkle the top of the dough with flour and top with another sheet of parchment paper. Using a rolling pin, rollout the dough into ¾ inch thick, cut with round cutter and a small round cookie cutter or bottle cap to cut the donut center. Heat a medium size casserole pan with 3 cups of canola oil over medium heat. Fry donuts until puffed and golden (2-3 minutes turning once to brown the other side). Transfer fresh cooked donuts on a wire rack over a sheet pan. To make the Glaze, combine all the Glaze ingredients. Dip donuts in the Glaze and transfer again onto the wire rack. Sprinkle smoked salt and bacon bits. Enjoy with coffee! Makes 8-9 4-inch donuts.
Source: goddessofscrumptiousness
Every season I share my tablescape, so here is my Fall/Thanksgiving table setting.
Source: goddessofscrumptiousness
You know someone is from the West Coast when they have avocado (I prefer mine with Maldon Flaked sea salt) for breakfast.
When I settled here in California the first thing I learned was when you order a “California Burger” it means it has Avocado, Bacon and Fried Egg… and that it’s freaking hard for you to bite a 4-5 inch burger with slippery avocado, oozy egg yolk and long crispy bacon strips without ; losing your poise , looking sloppy, wearing all the California goodness on your shirt Or looking like that girl from The Exorcist with green shit all over your face.
P.s Avocados are very good for babies too… You just have to be brave enough to face a BABY ZOMBIE WHO LOOKS LIKE IT JUST ATE BRAINS for breakfast.
