I love mini things

Portions are the best! Also, cheesecake is probably one of my favorites, so when I stumbled across this site it was a glorious day! I made these for my friend Abby because she is leaving and moving on up in the world. Shout out for her getting into nursing school! :D Anyway, not too much to say so here is where you can find it on the interwebs:

http://www.canyoustayfordinner.com/2010/08/06/mini-rainier-cherry-cheesecakes/

Ingredients:
For graham crust:
1 cup finely crushed graham cracker crumbs (12 graham cracker sheets)
1 TBS sugar
3 TBS unsalted butter, melted

For filling:
1 lb cream cheese (two 8 oz packages), at room temperature
2/3 cup sugar
2 eggs, lightly beaten
1 tsp vanilla extract
pinch salt
½ cup jam (any flavor)- I used cherry

Method:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. I did not use the paper liners because I’m absolutely out of my mind and wanted them to look perfectly formed without the lines of the cups. This is possible, yet pretty fussy to do. You must first grease each muffin cup, trace the circles of the muffin cups onto parchment paper, cut those circles out, and place each circle in the bottom of the cups. Then spritz these parchment rounds with cooking spray just to ensure that they don’t stick at all. Then you’ll press the graham crumbs firmly into place if you wish to do the same as I did. I recommend the paper liners, though, for almost everyone. Except my clinically insane brethren.
Grind your cracker sheets into crumbs using a food processor. You can also just place the crackers in a large ziploc and have at it with a rolling pin or hammer, until you achieve a finely ground crumb.
Mix crumbs and 1 tablespoon sugar in a bowl. Stir in butter. Press 1 heaping tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add the sugar, salt, and then vanilla.
With mixer running, add eggs slowly, scraping down side of bowl.
Pour batter into muffin cups, filling almost to the tops.
Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake. Cheesecakes will keep, covered and refrigerated, for up to 3 days.

Notes:
These were awesome and super simple! As you can see in my pictures I didn’t used exactly what they used. I had some small tins I saved from the mini pecan pies. I think mine looked better :P. I used raspberry (non photographed) and strawberry jam! They were both really good. I think my next time using this I am going to use some Nutella or something chocolate. Also, definitely going to make these for this BBQ we are having this next week. They just look so nice!

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Pulling from memory

Happy belated July 4th everyone! I was going to make cupcakes and swirl them in red, white, and blue, but then the lazy fairy came for a visit….so ya. BUT I did manage to cook SOMETHING. Maybe I’ll try a double post next week to make up for the 4th. Something simple…maybe a drink? I mean summer is in it’s peak, so I am sure ya’ll are needing something to drink and cooldown with. This recipe was me trying to remember how my mom made this one chicken, and it ended up just being completely different, but totally tasty!

Ingredients:
2 tbs Cornstarch
3 tbs Hoisin Sauce
2 tbs Thai Chili Sauce
1 tbs Garlic
4 Chicken Breasts
2 tbs Dry Sherry
1 tbs Olive Oil

I added a splash here and there so….You will want to do taste tests to adjusts.

Method:
1. Cut the chicken into cubes
2. Mix the sherry and cornstarch (it will be a little thick) and place the chicken into the mix
3. Let the chicken marinade for at least 1 hour (at least that’s what I did)
4. Heat the oil in a pan
5. Take the chicken out of the marinade and put it into the pan
6. Cook the chicken until it is white
7. Add the hoisin sauce, chili sauce, and garlic

Notes:
I was searching for a recipe that my mom use to make all the time, but I was pleasantly surprised with the results. I am still trying to figure out how my mom use to make this hoisin sauce chicken, and if you have any ideas on how I should try a new recipe with hoisin sauce let me know. I know that there was oyster sauce involved, which is where my recipe took a turn because I couldn’t find any. HAHA. Anyway, Happy NOMNOMS!

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What’s cookin’ south of the border?

So, a few months ago I was at this business expo for work (also promoting this organization I’m in called Tech Marketing Association). My boss and I were just walking around meeting new people, and enjoying the sights and sounds. That is until we hit the food area. It smelled sooooo good! Pizza, pasta, baked goods, and others. I knew that something smelled good when I walked in, but I like to say I have a crazy sense of imagination. Anyway, we ran into this booth called “Go Texan”. Basically promoting buying local (oops…sorry…walmart is my friend right now) and how it effects us. At the booth there were recipe cards of all sorts, so I grabbed a few. Again, me being me, I forgot where I put the cards until now. So, I am proud to present: South of the Border Chicken Breasts by Go Texan.

Ingredients:
1/4 C vegetable oil
2 cloves garlic, minced
2 tsp. chili powder
1/2 tsp dried oregano
1/4 tsp cayenne pepper
4 boneless, skinless chicken breasts

Method:
1. Heat broiler
2. Spray broiler pan with nonstick spray
3. In a small bowl, blend oil, garlic, chili powder, oregano, and cayenne
4. Place chicken on pan and spoon/brush half of the seasoning mixture over the chicken
5. Broil chicken for 6 minutes 4-6 inches from heat
6. Turn chicken and brush/spoon remaining mixture onto the chicken
7. Broil for 4-6 minutes more, or until internal juices run clear

Notes:
I really liked this. It was spicy and savory. Definitely something to make for a mass amount of people. The recipe is so easy, and you can definitely put some twists here and there. I think adding lime juice or a lime when serving would be a great addition. It says to serve with hot black beans and corn (so I did…I’ll show you later what I did). Anyway, cook it up and happy Nom Noms :D

 

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Wasted Grapes

Not wasted as in…I bought to many and couldn’t eat them (that would never happen…I’m a grape fanatic), but more like the case of those Friday, or Saturday nights that got a little too crazy. I stumbled this recipe a while back and I just thought it was the coolest idea ever. Who knew that a great recipe would be Wine + Grapes? I mean wine is made from grapes…so…Why would it be better? *shrug* I don’t know, but the grapes really were quite good. Oh! By the way, my sister is visiting and my friends are now married! YAY! Also, I am having surfing withdrawals, but I guess that happens when you love to surf, and you live in the middle of a desert. :P
Here is the recipe for the grapes:

http://thursdaynightsmackdown.com/2008/06/22/marinated-grapes/

Ingredients:
1 750-ml bottle dry white wine (such as Sauvignon Blanc)
1/4 cup plus 3 tablespoons sugar
2 pounds red and/or green seedless grapes, cut into small clusters
1 tablespoon grated lemon peel

Method:
1. Pour wine into large nonaluminum bowl.
2. Add 1/4 cup sugar and stir until dissolved.
3. Add grapes and peel; mix gently.
4. Cover; chill at least 3 hours and up to 1 day.
5. Using slotted spoon, transfer grapes to shallow bowl.
6. Sprinkle grapes with remaining 3 tablespoons sugar and serve.

Notes:
The grapes taste the same basically, but with a little twist. I really liked it. They were kinda sweet, sticky, and I just couldn’t help but gobble them up. I was trying to think of ways to present them in a cute way, but I realized that I don’t have anything like that. HA! So, I had to be creative. I found an old soft serve cup and I figured why not try a champagne flute? I really should have thrown some of that marinade into the flute, but I didn’t think of that until now. Oh well. The marinade also was really good. The grapes lend a little flavor over into it, plus the lemon zest helps too. One thing you have to figure out is the balance between club soda, and wine. It took a few yummy and not so yummy sips to find the right amount, but in the end it comes out to be a really refreshing spritzer. Anyway, definitely be responsible while drinking! Glasses up and happy nom noms!

PS: I used my Wii Fit (cleaned) to weigh the grapes and make sure I had 2lbs lol

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Edit:
Leave the grapes in longer for a bigger wine taste. I know it says up to a day….but sometimes you’ve got to break the rules. I kept them in for 2.5 days and MMmMMmm!!! DELISH!

one of my flavorites

Ahhh…I love summer. The sun, the pool days, and most of all the food. Today’s recipe comes from my sister who is visiting for a month to take some summer classes. I love when family comes to town :D. Anyway, if I were to have to take one food to a deserted island it would have to be pizza. The problem is that I am trying to diet by reducing the amount of carbs and calories I take in. So, when my sister said she wanted to make me a pizza I was a bit hesitant. I didn’t want to break what I started, but then I realized I was limiting food. BLAH! I want to taste EVERYTHING! Sure, I may get a little chubby, but everything is okay in moderation…right?

Ingredients:

5 tbs olive oil

1 medium tomato, sliced and quartered

1 tbs garlic (minced)

2 tbs rosemary

2 tbs thyme

2 tbs oregano

2 tbs parsley

2 tbs crushed red peppers

2 tbs basil

1 cup of cheese (we used a Mexican mix)

1 premade pizza crust (wheat if you can find it)

 

Method:

First slice the tomato and cut the slices into quarters. Place about two tbs of olive oil and mix with the garlic. Let the tomatoes quarters marinade in the mixture while preparing the crust. Preheat the oven to 425F. Drizzle the crust with about 3 tbs olive oil, then use a brush to spread it evenly. Cover the crush with cheese, then sprinkle the oregano, parsley, crushed red peppers, thyme, basil, and rosemary over the cheese evenly. Next spread the tomatoes on. You can drizzle the marinade over the pizza after the tomatoes are placed. Bake for about 10-15 mins, and then enjoy.

Notes:

This probably is one of the best and healthiest pizzas I have had. I would probably add some salt and pepper to taste, but other than that this is something that you need to try!

 

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PS: I’ve lost 3 lbs :D

Moving to once a week?

I found a recipe for frying string cheese. YUM! I am still being healthy (I only ate 2), so now I have the rest of them to worry about. Somehow….I will disperse them. Updating twice a week has become so hard… I don’t know why either? I think it is because I want to post in the morning, but I also have to work in the morning. Productivity or fun? Fun makes me fat and productivity gets me moneys. I really need to money and not the latter. Haha. One of my best friends is getting married in 3 weeks! I am so happy for her, but I’m kind of sad because that means she’s going to move! Lucky for you though because when I get sad I tend to eat, and to eat I have to cook! I will have to post the website later, but the recipe was pretty easy.

 http://bubblecrumb.blogspot.com/2010/01/fried-string-cheese-sticks-recipe.html :D

Ingredients:

24 sticks of cheese (I used mozzarella and a cheddar twist one)

3 plates or pan pans

flour

italian style bread crumbs

2 eggs

1 tbs of water

Frying oil (Vegetable/Canola/etc)

Method:

1. Scramble eggs and tbs of water, then place this mixture in one of the pans

2. In another pan put some flour

3. In the last pan place your breadcrumbs

4. roll the cheese stick in the flour, eggwash, and then the breadcrumbs

5. Heat the oil to high/medium-high heat. When the oil is heated fry the sticks for about 15sec-20sec on each side.

6. Drain them on some paper towels and enjoy

Notes:

I dip these in ranch, but since I don’t have any ranch I improvised with some pizza sauce I had leftover. I put basil, oregano, red pepper flakes, and some garlic into the sauce. It was pretty good. I made about 24 sticks of cheese with plenty leftover to make more. So, if you want to cook less you should definitely tweak the recipe. I think next time I am going to add some cajun powder to the bread crumbs or something because I like that kick. Did you know that humans are the one of the only animals (if not THE only) that actively seek out spicy things? Spicy isn’t a flavor…it is a feeling. So, we actively seek out pain. LOL. Isn’t that crazy? Anyway, next time I am going to make a ranch dip to go along with these…actually I may do that later because I only ate two of them. Gotta watch that waistline. Happy Nom noms!

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PS: as you can see by the title I am going to be moving to once a week posts. I don’t want blogging to feel like a chore, so I will fit it into my fun time *im updating at work*….but it will be our little secret…that I share with facebook, twitter, and the rest of the internet :P

http://bubblecrumb.blogspot.com/2010/01/fried-string-cheese-sticks-recipe.html

In Need of Inspiration

So, I am back from VEGAS! It was a lot of fun. I’ll post some pictures at some point. I went to 2 Cirque du Soleil shows (Zumanity and Mystere). I don’t recommend Zumanity for those who are…easily made uncomfortable. lol. I love it though :D. Also, EVERYONE needs to see Mystere. It was so good! I was on the edge of my seat (could have been because I was in the nosebleed section) the whole time, and I would see it again if I had to money to go back to Vegas. It is definitely something that will make you laugh, gasp, and smile. It made me miss the days of gymnastics. :(

Anyway, that’s where I have been and I will have a new recipe up tomorrow or the day after. Although, I am running out of things to cook. I mean, not running out of because stumbleupon makes it easy to find recipes, but everything that I have been stumblingupon has crazy ingredients that would be one time use. I don’t want to go buy a bottle of something that isn’t used (I don’t know anyone who would). I like it when the recipe calls for things that are already lying around the house. Easy ingredients makes it that much more appetizing. Okay, well this was just a random life post. Hope you enjoyed it. If you have any ideas for something that I should try to cook just leave me a comment or email me at:

jeffrey.chui@gmail.com
Happy Nom Noms

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