Monday, July 30, 2007
Posted by Patty at 7/30/2007 01:41:00 PM
Posted by Patty at 7/30/2007 01:40:00 PM
Posted by Patty at 7/30/2007 01:38:00 PM
Grilled Corn and Pepper Salsa
Coconut Peanut Sauce
Chargrilled Chicken marinated in pineapple juice, lite soy sauce, garlic, ginger, lemongrass, serrano peppers, anaheim peppers, and peppercorns. Blend marinating ingredients in blender and marinate chicken for 6 hours or overnight.
Grilled Corn & Pepper Salsa: Chargrill anaheim peppers, yellow chile peppers, and sweet corn.
Chopped all grilled vegetables, add minced garlic, golden boy tomatoes, onions and cilantro. Squeeze some lemon and season with salt and pepper
Coconut Peanut Sauce: Boil unsweetened coconut milk, peanut butter, soy sauce, sambal, fish sauce, & sugar and some water. Season with salt and pepper.
Posted by Patty at 7/30/2007 01:10:00 PM
Friday, July 27, 2007
Tomato Basil Soup Served with Toasted French Baguette Topped with Golden Tomato, Goat Cheese and Fresh Basil
Having all these fresh tomatoes from our garden, today I started to make a batch of tomato sauce to be frozen for future use. Then I thought, I could fix a nice small pot of tomato basil soup since I also have some fresh basil from the garden. I also prepared some toasted baguette topped with goat cheese, golden tomatoes and fresh basil. Drizzle the soup and baguettes with extra virgin olive oil.
Posted by Patty at 7/27/2007 07:28:00 PM
Wednesday, July 25, 2007
Thursday, June 28, 2007
Tuesday, May 08, 2007
Thursday, April 05, 2007
Cut chicken breast in small pieces. Dip in beaten egg, and coat with flour and corstarch mixture. Prepared tempura batter mix can also be used. Fry until golden brown in hot oil. Set aside. In a small bowl, mix lite soy sauce, orange juice, vinegar, sugar and some salt. Set aside. Sauce is made with minced ginger and minced garlic sauteed in some hot oil. Add green onions, the sauce mixture and some chinese cooking wine. Thicken the sauce with cornstarch dissolved in some water. If sauce gets too thick, thin with canned chicken broth or water.
Posted by Patty at 4/05/2007 03:14:00 PM
I used homemade chicken broth to make this soup. Shred and save the meat for later. In a large pot, saute garlic and some cut up corn tortilla. Add broth. Simmer for about 5-8 minutes. Remove from heat. With an immersion blender, puree the corn tortilla in the soup. You can do this in your blender if you prefer. Add the shredded chicken meat. Season with coriander, cumin, chili powder or any mexican seasoning from your pantry. I also added some pepper flakes. Serve hot in a bowl, top with diced avocado, minced cilantro, fried tortilla strips and fresh squeezed lime juice. Topping with shredded cheddar cheese is optional.
Posted by Patty at 4/05/2007 02:58:00 PM
Sunday, March 04, 2007
This is by far the best chocolate cake recipe I have ever tried. I got the recipe from the May 2005 issue of Country Living Magazine. I don't like putting recipes here, cause I usually don't have any or I don't follow them. But, I'll be glad to share this one if you're interested. Let me know if you want the recipe.
Posted by Patty at 3/04/2007 05:49:00 PM