Matcha Green Tea
by Patty

This Japanese ceremonial green tea is loaded with anti-oxidants along with green tea benefits. I prepare this drink with premium matcha green tea, crushed ice, melon syrup, vanilla syrup and milk of your choice.

Mahi Mahi w/ Warmed Wasabi Dressing served w/ Curry Rice and Haricots Verts
by Patty

In a bowl, add mahi mahi, canola oil, key lime, salt & pepper, set aside. In a sauce pan, saute shallots in oil, add the rice, curry powder, squeeze of lime, coconut milk and chicken stock. Broil or grill the mahi mahi. For the wasabi dressing, combine wasabi, lite soy, rice wine vinegar, sesame oil and sugar. Warm over low heat and add a pinch of cornstarch to thicken the dressing.

Sausage Kolaches
by Patty

Kolaches are of Czech origin and are made of double-risen dough. It is a sweet bread that can also be filled with cheese or preserved fruits. My daughter has a great time helping me with the dough.

Ginger Chicken with Tofu and Broccoli Florets
by Patty

I used finely chopped chicken breast for this dish. Place chicken in a bowl with minced ginger, garlic, chinese cooking wine, soy, sugar, and cornstarch, then set aside. In a hot wok, saute minced ginger and garlic, add chicken mixture. Saute until done and add chicken broth. Simmer for a few minutes, then add firm tofu and broccoli florets. Serve drizzled with chili oil. Also great with soy and chili sauce.

Love these Links:
by Patty
http://williamssonoma.com
http://surlatable.com
http://fromages.com
http:chocolatemonthclub.com
htt://tienda.com
http://epicurious.com
http://foodandwine.com

My First Decorated Cake at Wilton Cake Decorating Course 101
using tips 2D and 3
by Amy

Amy signed up for a cake decorating class and here are creations.

Yesterday, I prepared milkfish marinated in vinegar, soy sauce & garlic then I stuffed it with tomatoes, onions, green onions & more garlic. It took a while to grill. I'm still getting use to this new grill we bought. Anyway, when it was finally ready, I was so hungry I didn't have time to get a decent shot! Nonetheless, the fish came out really good!

Cassava Macapuno Cake
by Amy

Cassava is a root crop that can be found grated in the frozen section of any asian market. Eggs, condensed milk, sugar, coconut milk, coconut, and grated cassava are all you need to make this treat. Very nice served cold.

Chargrilled Honey Teriyaki Chicken with Garlic Fried Rice and Steamed Broccoli
by Patty

I won't lie, I used KC Masterpiece's Honey Teriyaki sauce and tweeked it a little bit by adding more garlic, green onions and a splash of vinegar. Marinade the chicken for about 3-4 hours, overnight is ok. Grill on low to allow chicken to cook thoroughly and to add a bit of smoky taste. Garlic Rice is prepared by sauteeing garlic, onions and green onions with cold cooked rice (leftovers) and adding some scrambled eggs.

Spaghetti with Italian Sausage
by Patty

Easy, yummy and simple. Remove skin from italian sausage and lightly brown in a sauce pan. Add your favorite pasta sauce. Mine is Four Cheese by Classico. Simmer on low for about 45 mins. I used an immersion blender to make the sauce not too chunky. Pour sauce over pasta, drizzle with extra virgin olive oil. Don't forget the freshly grated parmiggiano reggiano and flat leaf parsley.

Pork Adobo Flakes with Adobo Rice served with Fried Plantain & Mango
By Amy

Prepare pork adobo with pork, vinegar, soy sauce, garlic, bay leaves and peppercorns. Simmer until tender. Remove sauce and let pork fry in it's own fat or add a little bit of cooking oil. Use some of the adobo sauce to make the adobo rice.

Ants on a Tree
by Amy

This tasty dish is a big favorite at Amy's house. It is prepared with ground pork, shrimp paste, garlic, ginger, lite soy, chinese wine, chile oil and sesame oil. Glass noodles are added to the sauteed ingredients.

Slow Cooked Pork Carnitas
by Patty

The 4 lb. pork picnic was slowly simmered in a crock pot with garlic, onions, tomatillo sauce, dried ancho chile, salt & pepper and some water. I cooked this for 8 hours and the pork was cooked to perfection.

Chicken Filling for the
Enchilada Suizas with Tomatillo Sauce
by Patty

This one's easy! The chicken is cooked with garlic, onions, bell peppers and mexican seasonings. The tomatillo sauce is bought from a mexican grocery but we figured out how to make our own the next day and ate it with the carnitas!