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Tuesday, April 26, 2011

How To Make Delicious Peanut Butter Cheesecake

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Low-carb diets are greatly popular among health-conscious individuals who want to lose weight. However, when we talk about low-carb diets, people tend to think of flavorless food, without texture-unless you include things like cardboard. While this actually makes sense-there is always some truth to every rumor--people who try to undergo a diet often settle for low-carb diets made up of all healthy foods. Here I want to introduce the concept that going on a diet does not mean that people also have to deprive themselves of the occasional indulgence: peanut butter cheesecakes, for example.

We can thank early physicians for the original development of "peanut paste." They recognized that peanuts are high in protein, easy to grow, and the result is that PB has become a part of American life now for over two hundred years. Discovered in the 1920's, this spread is now produced by the tons. During World War II, the meat shortage helped facilitate the introduction of peanut butter as the creamy spread we crave today. Thus, it has gone on to become an iconic American food.

Although cheesecake can be traced back as early as the 1st Century A.D., it spread to Western Europe sometime around 1000 A.D., during the Roman empire. In New York, while Americans suffered the Great Depression, restaurants began experimenting with cream cheese in the recipes (before this time, cottage cheese was used in the recipes). This is why we now have the distinction between cheesecake and "New York" cheesecake.

We now have the added luxury of combining these two mouthwatering pleasures into a sinfully delightful, creamy peanut butter cheesecake. This dessert is a great way to indulge in one's cravings for both PB and cheesecake. Both are so rich, they can be enjoyed in small portions-just a bite or two-or as a full dessert slice.

These days, it is possible to make a delicious low-carb peanut butter cheesecake, which is an excellent way to cut back on fat calories, while at the same time indulging in a mouthwatering dessert.

All you need are these simple, easy ingredients:
• 8 oz. Cream cheese, softened
• 2 Tbsp. Artificial sweetener
• 3/4 c. Peanut butter, unsweetened
• 1 c. Almonds, ground
• 1 c. Butter
• 1 c. Whipping cream

For the crust: Mix together almonds and butter until they form a paste. Press them gently into a pie pan. Refrigerate.

For the filling: Preheat oven to 350 degrees. With a mixer, blend the cream cheese and artificial sweetener; beat until fluffy. Add the peanut butter to the mixture and mix well. Add the eggs one at a time. Fold in the whipping cream.
Pour mixture into the refrigerated crust and bake until the center comes out clean, 30-45 minutes, depending on the oven.
Cool on a wire rack and chill before serving.

Anne Bernstein
Information just like this will help you discover recipe secrets you'll love, and also how to cook secret recipes in your own kitchen.

Article Source: http://EzineArticles.com/6153293

Grilled Chilean Sea Bass With Tropical Fruit Salsa

Chilean Sea Bass has an excellent flavor and due to the amount of natural fat in the flesh it has a fantastic, velvety texture. Because of its great flavor it is popular in many fine dining restaurants throughout the country. This fish works well with many different cooking preparations including searing, grilling, poaching and baking. When you purchase the Chilean Sea Bass, remember to look for MSC certified sustainable Chilean Sea Bass. If you cannot find it then Pacific Halibut is an excellent alternative. One great way to prepare Sea Bass is to grill it over an open flame to a medium temperature and top it with a salsa made of tropical fruit. Try this simple recipe for tropical fruit salsa:

Tropical Fruit Salsa Ingredients:
1 Each Jet Pineapple, cored and diced small (¼" by ¼" cubes)
2 Each Ripe Mangoes, peeled and diced small
¼ Cup Shallots, minced
2 Tbl Fresh Squeezed Lime Juice
¼ Cup Green Onions, cut on the bias
1 Each Ripe Papaya, peeled and diced small
1 Tbl Sesame Oil
½ Each Serrano Pepper, seeded and minced
2 Tbl Honey
1 Tbl Fresh Mint, minced
2 Tbl Fresh Cilantro, minced
Pinch Sea Salt

Mix all these ingredients together and serve at room temperature over the top of the Chilean Sea Bass. The tropical fruit salsa recipe serves approximately 12 people. After dinner, the salsa should be covered and stored in the refrigerator for up to 3 days.
For the Sea Bass you will need about 7 ounces of fillets per person. I prefer to use skin-off fillets for this preparation, but skin-on fillets will work if you crisp the skin real well. Lightly season the Chilean Sea Bass with kosher salt, pepper, olive oil, and chopped fresh parsley. Place on a grill and cook to a medium temperature (about 125° F). If you have a wood-fired grill this will add a wonderful nuance of flavor to the fish.
Arrange the fish on the plate. Top with 2-3 ounces of the tropical fruit salsa and serve with your favorite side dishes. If you have never tried the rice blends from Indian Harvest then consider purchasing some to accompany this dish. One of my favorites is the Black Pearl Medley. I follow the directions on the bag and add some additional vegetables and chicken stock.
The tropical fruit salsa recipe also works excellently with Swordfish, Mahi mahi, Onaga, and many other tropical and sup-tropical species of fish.

Visit our site for a complete culinary profile for Chilean Sea Bass and many other fish.
David L Buchanan is the webmaster of Chefs Resources, a culinary and kitchen management resource for professional chefs, foodies and culinarians.
Note: You may reprint this article in your ezine, blog, or Website as long as the credits remain intact and hyperlinks remain active.

David L Buchanan - EzineArticles Expert Author
Article Source: http://EzineArticles.com/6154321

Thursday, April 14, 2011

You Can Put A Tasty Dinner on Your Table in Minutes With These Delicious Recipes!

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In today's busy world, it is still possible to serve your family a delicious home cooked meal in a matter of minutes. The next time you are in a hurry and tempted to turn to the "fast food drive-thru" lane, give these recipes a try. Tenderloin Steaks with Portobello Mushroom Sauce is a quick and easy entree. The Onion-Potato Au Gratin takes about 15 minutes and would be a great companion to these steaks. Add a bagged salad from the produce section for a tasty and quick meal.

2 (1/4 lb each)beef tenderloin steaks
1 cup beef broth, divided
1 tsp flour
1 tsp Worcestershire sauce
1 tsp catsup
1 tsp steak sauce
1/2 tsp ground mustard
1/4 lb baby portobello mushrooms, sliced
dash of fresh ground black pepper
1/8 tsp salt, optional
1 tbsp chives, optional

Coat a large nonstick skillet with nonstick cooking spray. Over medium-high heat, brown the steaks on both sides. Remove from pan, keeping warm.
Reduce the heat under the skillet to medium and stir in 1/2 cup of the beef broth, loosening up the browned bits on the pan. Cook for 2 to 3 minutes until the liquid is reduced by half. Combine the flour and remaining 1/2 cup of beef broth whisking until smooth. Whisk into the skillet. Add the Worcestershire sauce, catsup, and steak sauce along with the ground mustard. Bring the sauce mixture to a boil.
Once sauce starts to boil, return the steaks to the skillet. Add the sliced mushrooms. Cook 4 to 6 minutes on each side until the steaks reach the doneness you prefer. Sprinkle with the pepper. Also sprinkle with salt and/or chives, if using.

3/4 cup water
1/2 cup French onion sour cream dip
1 cup mashed potato flakes
1 tbsp chopped green chiles, optional
1 1/2 tbsp butter
1/4 cup shredded Cheddar cheese
Additional shredded Cheddar cheese for topping

Spray an 8-inch pie plate with nonstick cooking spray.
In a medium saucepan, bring the water to a boil. Stir in the dip and mix well. Remove from the heat and add the potato flakes and the green chiles, if using. Mix together well.
Spoon the mixture into the prepared pie plate. Top with the melted butter and the 1/4 cup of cheese. Broil 4 to 6-inches from the heat for less than 5 minutes until the cheese is bubbly and golden brown. Remove from broiler and sprinkle with additional cheese.
Cut into 4 wedges for serving.

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
For delicious dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com

Article Source: http://EzineArticles.com/6157605

Wednesday, April 13, 2011

Blueberry Pancakes

I have to agree with this writer, pancake is an all time favorite!!! One of my best-friend is actually having a relationship with pancakes! She just love every single bites, and she always wants it for breakfast! I am glad that I can make my own pancakes, and here are one of the pancakes recipe to share with you guys.... Try it and PASS IT ON....

(Picture for illustration only)

Pancake is an all time favorite, be it for breakfast or snacks. It can be plain or with your favorite fruit toppings. There's no better way but to have it homemade. Cooking pancakes at home gives you the freedom to experiment on what fruits to mix or toppings to add to make it more delicious and most importantly, nutritious. A variation of this is Blueberry Pancake. Blueberries with its indigo coloring are sweet-tart-tasting and has spicy aroma. They are great tasting and packed with vitamins and minerals and very high in fiber and have less saturated fat and sodium. They are rich in vitamins C, A and E and also rich in minerals like magnesium, manganese and potassium. Recent studies revealed that among the many fruits, blueberries provide the most when it comes to anti-oxidants. We are aware that these anti-oxidants are the elements that help prevent cancer-causing cells in our bodies. Blueberries are readily available fresh or frozen or in cans though bit pricey.

Here's a recipe for homemade Blueberry pancake. Cook it alone or with the kids and enjoy each step from scratch to finish.

  • 1 1/2 cups blueberries, mashed
  • 3 cups self-rising flour
  • 2 large eggs
  • 3 level teaspoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup butter, melted
  • milk (for thicker pancakes use a little less milk)
  1. Combine altogether the mashed blueberries, flour, baking powder, sugar, salt, eggs, vanilla and melted butter in a large mixing bowl.
  2. Whisk in the milk until the lumps are gone for its consistency.
  3. Place a large skillet over a medium heat and coat with a cooking spray.
  4. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles start to appear on the surface of the batter.
  5. Flip using a spatula and cook until golden brown. If it is browning too quickly reduce heat or turn off for a second. If skillet or pan turns dry coat again with a cooking spray. Normally the first pancake is not as better as the second and the succeeding when it comes to appearance. Pancakes should be golden brown on both sides when cooked.
This makes 5 to 6 servings.

Another way is to sprinkle the desired amount of thawed blueberries on the surface then flip when large bubbles appear and cook until golden brown.

Blueberries can also be used as toppings together with whipped cream. My kids love it with honey and blueberries. This is one pancake that is so irresistible. You can have fruit variations with pancake and they are always a big hit especially for the kids.

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Marichu Coning
Browse a wide selection of quality cookware kitchenware and cutlery at our on line location Your Smart Kitchen at reasonable prices with customer satisfaction guaranteed. Your Smart Kitchen specializes in Fissler, Swiss Diamond, Chasseur, Claybaker, Bosch and more quality brands.
Marichu Coning - EzineArticles Expert Author

Pudding... Bread vs Cookies

Its been a while since my last post here. Lots of things happens, with best-friends, with health, I just hope that things going well soon. To my best-friend Aira, Let go of your past, cherish every moment of your life! To my lil' sis, Joy ~ Be strong! I'll always here for you guys!

Now, lets talk about FOOD! ;)
Everybody loves bread pudding. Every culture that uses risen bread has some form of pudding they make to eliminate waste when the loves begin to go stale.

In Mexico, they use tortillas in place of bread in many meals. However, the bolillo is popular roll. It is crusty outside, soft inside, with the perfect balance of texture and flavor to make them just right for bread pudding.

(Picture added by Dylla is for illustration only)

Chocolate Bread Pudding
You will need:
  • 6 to 8 rolls, or one loaf of crusty French bread
  • one quart coffee creamer
  • ½ tsp salt
  • one cup sugar
  • 4 large eggs
  • 4 disks of Mexican Chocolate or
  • 1 cup bittersweet or dark chocolate chips and a tsp cinnamon
  • 2 tablespoons butter
How to do it:
Tear the bread into pieces and place in a casserole dish large enough to hold it all.
If using Mexican chocolate, grate it. Put the chocolate over the bread. If using chips, sprinkle the cinnamon on top.
In a sauce pot, beat together the eggs, salt and sugar. Add the creamer. Heat over medium heat, stirring constantly until it begins to thicken. Allow to cool slightly, and pour over the bread. Lift the bread and chocolate with a fork, to allow the custard to work its way around in the dish.
Cover and place in the refrigerator overnight.
Two hours before serving, dot the top with butter, and sprinkle a little extra sugar on top.
Bake at 325°F for about 40 to 60 minutes, until the top begins to bubble, and the custard sets up. A knife inserted into it should come out clean
Let it rest for an hour before serving.

What happens if you get a call to go for dinner, and by the way can you bring dessert? Is there a mad rush to the store to pick up a prepared cake? Do you panic, and then refuse to go rather than go empty handed?

Not necessary, once you know the secret.

There is another way to make bread pudding. It requires no bread, no eggs, and no extra chocolate. All you need is cookies and milk

(Picture added by Dylla is for illustration only)

Cookies and Milk Pudding
  • One large package of cookies. The cheaper the better. This is a good way to use up cookies the kids will not eat
  • One quart coffee creamer or whole milk
How to do it:
Break up the cookies in a casserole dish. Pour the creamer over the top. Stir slightly to make sure all the cookies are wet.
Bake at 325° for about 40 minutes. Check after 25 minutes. When the custard is set up, remove from the oven and allow to stand a few minutes before serving.

Cinco de Mayo recipes do not need to be elaborate to be good. Like a lot Mexican food, the beauty is in the simplicity.

MexicanDessertRecipes.net The Sweet Side of Mexican Food

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