Our Married Life » Recipes

Tuna Steak with Soba Noodle Salad

Christina — Mon, 30 Jun 2008 15:32:03 +0000

I bought a bag of frozen tuna steaks from costco. I would have to say Mahi Mahi/Tuna is one of my favorite fish, namely because it’s meaty when cooked. Salmon is just too darn fishy and I can only eat a small bit at a time. Catfish is good, but only good fried. Other than that, I haven’t experience much. Fish can be pretty expensive, and you have to watch what you buy otherwise, it’s old and gross [...]

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Ceviche Tacos

Christina — Tue, 20 May 2008 03:00:44 +0000

I wanted to keep eating clean and fresh since I ate like crap yesterday. And since it was 100 degrees outside according to my car thermostat, I wanted something light. I decided on ceviche. I made ahi tuna and shrimp ceviche. It was great and even Brian liked it.

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March Daring Bakerâ€™s Challenge

Christina — Mon, 31 Mar 2008 02:21:24 +0000

I was supposed to spend all of March studying for my PMP exam. However, since I had Good Friday off, I spent the morning whipping up this challenge. The cake itself was easy to make, but I am no cake decorator. In fact I am such a failure at it. I’m not sure what it is, lack of tools, lack of patience. Whatever it is, the cake turned out delicious. The consistency was dense yet light. It was almost like a dense angel food cake. Not sure how to describe it. It almost tasted like our white cake from our wedding. The icing itself was perfect. I’ve tried making my own icing before, but it just turned out lumpy regardless of how I followed the recipe. This was light and not too sweet [...]

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Salmon Piccata and Spinach stuffed Crepes

Christina — Thu, 20 Mar 2008 00:42:46 +0000

It was more like 2 meals in 1. Originally I was going to make salmon stuffed crepes, but I saw this on Monika’s food blog so I thought I would try it. It only took 45 minutes to make the entire meal so it wasn’t bad. I have to say it is quite different from my usual meals but I loved it. I even took it to work today, but a lunch outing at an Indian place was much more enticing.

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Daring Bakerâ€™s Challenge

Christina — Sat, 01 Mar 2008 03:10:49 +0000

I am proud to be a member of the Daring Baker’s Challenge. This is my first challenge, and needless to say I was quite intimidated. Julia Child’s french bread. I remember growing up watching this her on the weekends and thinking how odd she was. I never really saw her as an icon for cooking shows. But her and Jacques Pepin were the best of the best. Anyway, here’s this month’s recipe. [...]

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The Best or Worst Fish

Christina — Tue, 19 Feb 2008 16:08:34 +0000

This is cited from the Weekly Spark articles I get. Some of it is surprising, although I don’t know too much about fish. I always thought shellfish was bad, I guess Oysters are actually good for you, although I don’t even know if oysters are shell fish. I’m also surprised that Bluefin Tuna is bad for you. Anyway, we need to eat more fish in our house [...]

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Gnocchi with Turkey Meatballs in Vodka Sauce

Christina — Tue, 12 Feb 2008 01:22:01 +0000

This is my first attempt at making gnocchi or vodka sauce. It’s actually my first time eating it. To my surprise it was quite good. I was afraid the gnocchi would be too heavy. I didn’t really find my recipe anywhere. I originally was planning on making a Rachel Ray Recipe of gnocchi with chicken meatball soup. But I didn’t have all the ingredients on hand. Plus I had leftover pasta sauce that I needed to use up. Brian actually liked the gnocchi, and the leftovers I had for lunch was still just as good, even better than last night. [...]

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Pad Kee Mow

Christina — Wed, 06 Feb 2008 17:35:34 +0000

Pad Kee Mow (with chicken) – I prefer this dish over Pad Thai since the latter is too sweet I think. I also made this dish since it’s the only thing Brian would ever order at a Thai restaurant. I think he’s just sticking to what is safe.
Pad Kee Mow stands for drunken noodles and is a standard Thai Street dish.
This recipe makes a ton so we had plenty of leftovers. I also have to say that this is my own recipe adapted from my mom’s kitchen. Brian thought it was a bit bland, but I think it’s just right. If it’s too bland, just double the sauces. [...]

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Whoopie Pie

Christina — Mon, 04 Feb 2008 02:44:09 +0000

I’ve always been intrigued by these. They remind me of either the oatmeal cream pie made by Little Debbie or the Moon Pies that Brian claims to taste a bit artificial. The recipe originates from the Pennsylvania Dutch area. But enough with the history. I made them tonight and yet again another easy recipe. Not to mention Brian loved them. I remember coming downstairs and seeing a bite missing off one of the pies sitting on the cooling rack. I know it wasn’t Reesey’s teeth mark. Anyway, I made these as a test for our company bake sale in two weeks. I think these will be a hit. Anyway, click on Epicurious for a better picture. [...]

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Marlboro Manâ€™s Favorite Sandwich

Christina — Mon, 04 Feb 2008 02:36:05 +0000

Today for the Super Bowl, I decided to make something “manly” other than the usual pizza and wings or queso dip. So I decided to try Pioneer Woman’s Marlboro Man’s Favorite Sandwich. The recipe was easy peasy and it turned out super delicious. I did however improvise and used I Can’t Believe It’s Not Butter spread instead of actual butter. I also cut down the butter portion to something more reasonable. I just couldn’t get myself to use 2 sticks of real butter for sandwiches. I don’t think I would ever miss it. I served it up with some roasted fingerling potatoes. [...]

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First Post

Christina — Tue, 29 Jan 2008 03:47:27 +0000

This is my first post on the food blog. Since I like to experiment with cooking, there may be some recipes that I would want to share to world, and I wouldn’t really want to post on my main blog. Expect to find many recipes and pictures. But as you saw, I did export some of the food blogs from my other blog. Anyway, hope you enjoy.

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Oreo Truffles

Christina — Mon, 29 Oct 2007 18:13:24 +0000

I took pictures but it’s at home, so I’m going to post one I found online. I can’t remember the site, but feel free to ping me if it’s your photo. I’ll replace with my own sometime soon.

I brought these into work and everyone raved about it. I think I’ll recreate them at Christmas time.

Oreo Truffle Balls or Dirt Balls

8 ounces cream cheese, softened
16 ounces oreos, broken into quarters
Enough best quality white chocolate chopped to measure about 2 cups

In a large mixing bowl, beat cream cheese for a couple minutes to smooth out. Add in just over 1/2 of the broken oreos and mix until thoroughly combined. Add in the rest of the oreos and mix just until combined – some bigger pieces are ok.

Cover bowl and chill for at least 2-3 hours. Scoop out dough with a heaping teaspoon and roll into 50-60 balls. Cover and place back in the refrigerator to firm up.

Slowly melt the white chocolate in a double boiler, stirring occasionally, until most of the chunks are smooth. Remove and stir to melt the rest of the chocolate. Dip each truffle ball and set aside on a silpat or parchment paper. If the chocolate mixture starts to firm up, place back over the double boiler to slowly remelt, or gently rewarm in the microwave. Store in the refrigerator after all are dipped.

Baking spree

Christina — Mon, 22 Oct 2007 01:10:59 +0000

After a short hiatus from the baking I decided to put my KitchenAid mixer into good use. I made three different things, all of which were easy peasy recipes. Hopefully my goodies will win my coworkers over :D

Anyway here’s what I made.

I had a can of pumpkin that I wanted to use up. So I decided to make a pumpkin bread. The piece I sampled was a bit dry, but that was the end. It did have that fall pumpkin flavor though and just enough spice. I decided not to put icing on this since the flavor itself was good why ruin it with icing. Anyway, we’ll be having this for breakfast.

Brian’s comments: Not too sweet, but good.

Recipe from Allrecipes.com

INGREDIENTS

* 4 ounces cream cheese, softened
* 1/4 cup margarine
* 1 1/4 cups white sugar
* 2 eggs
* 1 cup canned pumpkin
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves (I used pumpkin spice)
* 1/2 cup chopped walnuts (I omitted this)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
3. In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.

The other two items I made were fairly simple. One of them is a plain jane Rice Krispie Treat. Brian didn’t think I put enough sugar, but you’re not supposed to put sugar in the recipe. I guess it wasn’t sweet enough. Maybe I should’ve added more marshmallows. Still good nonetheless. Recipe can be found anywhere. Just google it.

Final item, chocolate cupcakes from scratch. Why bother with Duncan Hines or Betty. I made this simple recipe which can be found in the back of the Hershey’s Cocoa box. It’s called the Heshey’s Perfectly Chocolate Cake, and perfect it is. Originally, I wanted to make these look like little mummies in honor of the season, but I didn’t make enough icing. And the flowers didn’t turn out too great…

Brian’s comments: It was very good.

Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY’S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water

Directions:
1. Heat oven to 350Â°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350Â° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350Â°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350Â°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350Â°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Workout to continue the rest of the week!!

Christmas Cookies – Chocolate Chips

Christina — Mon, 04 Dec 2006 02:04:01 +0000

It’s this time of the year that makes me want to bake. The month of December means experimenting with cookie recipes. Yesterday we had lunch at McAlister’s Deli and Brian wanted to buy a cookie. I told him I’ll make my own variation of those giant cookies you see at delis/bakeries. So here’s a recipe I found. It’s ginormous, it’s chewy, it’s delicious.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
I substituted a half cup of the choc. chips with some peppermint chips

Preheat the oven to 325 degrees. Grease cookie sheets. Mix together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
The recipe makes a dozen big cookies.

They were yummy and huge and probably better than what you get at these delis. I need to take a few to work just so we don’t eat them all.

Recipe

Christina — Thu, 09 Mar 2006 02:49:57 +0000

In light of tonight’s meal I’d like to post this recipe for everyone to share. About 6 years ago this time, Brian came up to Dallas to spend Spring Break with me. I decided to make a home-cooked meal for him and found this recipe from AllRecipes.com. At the time I only made this chicken dish and Pillsbury biscuit. I had no time for sides. Hehe. Needless to say, I got rave reviews from Brian, said it was the best chicken dish he’s had (I think, or maybe I’m just thinking that). Some people on The Knot have a variation of the recipe and call it Ft. Worth Chicken. :-p Anyway, here is my version from 6 years ago. Unfortunately Brian says it’s never been as good as the first time I made it. Probably because I don’t have all the ingredients and do my usual improvising :-(

INGREDIENTS:

4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

DIRECTIONS:

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.