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. 😛
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!

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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 😀

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 😛

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

SYKE!

Haha, so remember that promise I made about posted? Fail. But, I feel bad every time I don’t post, so that has to have SOME merit….right? So, lets hit up on some more appetizers :D. I still haven’t felt like I’ve found a good start off the summer right main course that I would like to do. If you have any suggestions comment on my blog :D. Also, I am looking for eaters. I decided to weight myself yesterday and discovered I am at a tragic 165. So, I am going to start cooking for other people! Obviously I am looking for people in my city because I don’t trust my car to go anywhere outside. If I can I would like to cook at said locations, but I can always cook and bring it over :D. This is just a test idea. I mean I could just cut the ingredients, but I find it more fun to share :D. Anyway, today I am doing a recipe for pizza puffs and another post to show you what I do at work on occasion:D. I will probably post a drink tomorrow because a lot of people are graduating (and leaving me). The drink is actually coming from that cookbook I mentioned oh so long ago. I am going to give away that book somehow….anyway, so we have done appetizers, I will do a drink, and I think I have dessert covered. I am in need of a main. Here is the site:

http://redsie05.blogspot.com/2010/06/pepperoni-pizza-puffs-oh-my.html

Ingredients:
3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. dried oregano
3/4 cup milk (I used 1%)
1 egg, lightly beaten
4 oz. mozzarella cheese, shredded (about 1 cup) (I used Monterey Jack)
4 oz. pepperoni, diced (about 1 cup) (I used turkey pepperoni)
1/2 cup pizza sauce (homemade or store-bought)
2 Tbsp. fresh basil, finely diced. (didn’t use any but will next time!)

Method:
1.Preheat oven to 375o. Grease a 24-cup mini muffin pan.

2. In a large bowl, whisk together the flour, baking powder and oregano; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

3. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

4. Warm the pizza sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.

Notes:

YUMMMMM. This is such a fun little finger food. I added a little more cheese and pepperoni because I wanted it to be cheesier and meatier. Also, definitely add some salt. I don’t know if any of you taste batter before you bake, but this needed it. The sauce was pretty good with basil (mine wasn’t fresh though, but hey still came out fine). This is something that I will make again with my niece and nephew. I know they will really like it just because they like bite size stuff. Anyway, not much to say about it except to make it! Happy nom noms!

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PS: I took them to class for my team members to have some goodies.

SUMMER!!!!

Okay, so I am super sorry for ignoring my blog for all this time (I was having blogging withdrawals). I am happy to report that school is over! Now I have Vegas, Erin’s Bachlorette party, Erin’s Wedding… Erin’s etc. Speaking of Erin here is her blog:

http://thelongdistancebride.blogspot.com/

Just in case any of my readers a looking for a little decorating, wedding, or just inspiration in general. Anyway, I figure since I have been such a bad little blogger we could catch up with each other. Yes? Okay good :D.  I am going to be cooking ALL week and try to do a post every day from now until the end of the week. I want to hit on all of the categories, so that maybe you can do an entire meal….we’ll see though. I haven’t really found what to do for a main course yet (if you have any ideas definitely comment them below). For today, let’s start with the appetizer. Today is brought to you by the letter: Parmesan Garlic Broiled Tomatoes

So…I totally fail. I will add an edit, but I forgot that I am on my work laptop (haha…I should be a little more productive! But I finished like 3 safety campaigns this morning, so I thought I deserved a little break!) and not on my home laptop. Fail! So, I don’t have the website to give you…but the recipe was simple enough that  I can for sure post it 😀

edit: http://blog.foodnetwork.com/healthyeats/2011/02/17/robin-miller-spicy-recipes/

Ingredients:

4 Beefsteak tomatoes

1 Tbs extra virgin olive oil

salt

pepper

1 Tbs garlic powder

1/2 C Parmesan (I used an Italian mix)

Method:

1. Preheat the broiler

2. Wash the tomatoes and then cut them along the equator (you can actually cut them into thirds and it still comes out nicely)

3. In a mixing bowl, mix  cheese and garlic powder

4. brush the olive oil over the top

5. salt and pepper (i did about 3 shakes for each tomato)

6. put about a tablespoon of the cheese mixture on each tomato (I just pinched the mixture and added so the whole top was covered)

7. broil for about 7-10 mins

Notes:

I didn’t notice before when I made it the first time, but I think to broil you put your oven rack on the higher one. Yes? No? Idk. I did it the second time and they cooked a lot faster. There aren’t many notes on this except for they are REALLY good, and it is so easy. Plus, the meal says summer to me. Be aware that the cheese doesn’t separate so if you want to take a bite, it may be cheese less. Also, my tomatoes were really juicy so I got a little messy when eating (After the 2nd squirt I just popped the whole thing in my mouth. Try it out and happy nom noms!

(I will have pictures later…my phone is being dumb and not sending them to me)

Twice Baked

So hopefully these are suppose to be eaten like potato skins and no just the insides….cause I definitely at the potato skin. Although, I hear that the skin is where a lot of the nutrients are. Hrm…. *googles*:

Potato skins store many nutrients and also contain a lot of fiber, which is essential for a healthy diet. Leaving the potato skins on also helps preserve the nutrients in the flesh of the potato, which have a tendency to escape during cooking. Based on a 2000 calorie diet, a large baked potato, including the skin, has 278 calories. Only 3 of these calories are from fat. A baked potato contains only 1% of the fat allowance considered as part of a healthy diet, with 0% of this being saturated fat

Read more here: http://www.wisegeek.com/what-is-the-nutritional-value-of-the-potato-skins.htm

Wow, so I did pretty well. I am trying to lose weight (maybe you knew this, or maybe you didn’t because of all the highly NON nutritious meals I post… but hey I give myself points for creativity and tastiness). If you have any Tasty diety food leave it in the comments for me and I’ll definitely do it :D. Anywho, here is the recipe:

http://www.mrsdlovestoeat.blogspot.com/

Ingredients:

2 large russet potatoes
1/2 stick butter, room temperature
1/4 cup sour cream
1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, finely chopped

Method:
Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine butter, sour cream, salt, pepper, and scallions, leaving a few for garnish if desired. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells. Bake for 15 minutes, or until potatoes are heated through.

I also did the chipotle version:

Ingredients:

4 medium Russet potatoes
1 cup sour cream
1 cup shredded extra-sharp cheddar cheese, divided
2 Tbsp. green onions, thinly sliced
1 chipotle chili in adobo sauce, finely diced
1 tsp. chili powder
1 tsp. salt

Method:
Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine sour cream, 2/3 cup cheese, green onions, chipotle chili, chili powder and salt. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.

Finally, I did my own version:

Ingredients:

1 Stalk of green onion, chopped

2 tsp of Julio’s seasoning salt

1 tbs of garlic

2 slices of cheese (crumbled…you can leave some uncrumbled to garnish)

Method:

Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

Cut the potatoes into halves and scrap out the insides, leaving a the least amount of potato on the skin as you can. Combine the flesh with green onion, garlic, Julio’s seasoning, and cheese.

Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.

Notes:

I pretty much devoured these…So, remember when I said I did pretty good with nutrition? That was possibly a coping factor for how many of these I ate. These would definitely be great at a party, and it is easy to be creative with them. Some things to try are maybe bacon bits, parmesan, rosemary, etc. Anyway, I will have to post some pictures later. Happy cooking ^_^

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Tasty Tofu Edit

Okay, so a few posts ago I tried to make pineapple chipotle tofu. It was good, but the taste just wasn’t there for me. I recently remade it with the advice of some of my friend on facebook (shout out to Carolyn). Anyway, it was so much better. The first time I didn’t dry the tofu out enough I guess, and I also marinated it in the sauce this time. Here is the post with the recipe:

https://thestumbleuponchef.wordpress.com/2011/04/07/is-that-food/
Things I did differently:

I cut the tofu into small pieces and let them lay on a towel to dry out for about an hour.

Marinated the tofu in the sauce for about an hour and a half.

Made a little extra sauce because it is hard to see the sauce thicken.

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