Buttermilk Biscuits

Ingredients:

2 cups-All purpose Flour
1 tsp -Baking Powder,
1/2 tsp-Baking soda
1 tbsp-sugar
1/2 tsp-salt
1 cup-Buttermilk
1 stick(1/2 cup)Unsalted Butter

Method:

Preheat oven to 450 degree F.

Add Flour,Baking Powder,Baking Soda,sugar and salt in a Food Processor.Pulse it few times to mix Thoroughly.Add cold unsalted butter cut into small pieces and pulse few times until mixture resembles coarse crumbles.

Add the mixture to a Bowl and add a cup of buttermilk mixing gently with a spatula.The mixture will be wet and sticky.

Transfer the dough to a floured surface.Gently pat the dough and roll to 1” thickness.Use a wine glass or a round cutter to cut the dough straight down,avoid twisting the cutter/dough.

Lightly grease the pan and place cut round doughs close to each other.Brush the top with mayo or butter.Place in the oven for 15 mins.Remove and enjoy however you like it.

Nutella Lava Cake

This was such an easy and a quick dessert with only 3 ingredients.whether your craving for chocolate or Nutella or looking  for ways to use your Nutella then this recipe is for you.The texture is inbetween a soufflé and a lava cake.It has a cake like texture on the outside and a molten lava inside.Absolutely delicious.

Ingredients:

1/2 cup - Nutella
2 - Large eggs separated ( room temperature)
2 - tsp fine Sugar pus more for dusting

Preparation:

Preheat oven to 375 degree F.Lightly butter and dust two 8 oz or three 6 oz Ramekins with sugar or cocoa powder.Set aside.

Combine Nutella and egg yolk together.Keep aside.The mixture will be very thick.you can microwave for 10 seconds  to loosen up a little.set aside.

Beat the egg whites until stiff peaks form.Gently fold the whites to the Nutella egg yolk mixture little at a time.Do not overmix.The batter should look airy and light.Spoon the mixture into the coated Ramekins.Bake in a water bath for 18-20 mins until the top is set and the sides are little risen.Remove  and dust with powdered sugar or pour some chocolate syrup.serve warm.Yum!!

Lemon Pudding Cake

This pudding cake is very light with mild lemon flavor and melts in your mouth.Its very quick and a easy dessert to make any time of the year.You can serve this warm or cold just the way or with any fruit compote.

Ingredients:

2 -large eggs separated
2/3 cup Buttermilk
2 tbsp lemon juice
Zest of 1 lemon
1/4 -cup All Purpose Flour
1/4 tsp salt
2/3 cup fine sugar
Butter and sugar for coating the Ramekins
Cream of Tartar(optional)
4- 8 oz  Ramekins

  

Preparation:

Preheat oven to 325 degree F.Lightly Butter and dust four 8 oz Ramekins with sugar.set aside.

In a mixing bowl combine 2 egg yolks with Buttermilk,Lemon juice and Zest.whisk until combined.Add 1/4 cup Flour, salt and 2/3 cup sugar.

In a separate clean bowl add the egg whites and cream of  tartar and beat until stiff peaks form.Gently   Fold the beaten egg whites a little at a time into the egg yolk mixture  until combined without deflating  the egg whites.

Divide and  Spoon the mixture evenly into 4 Ramekins.Place the Ramekins in the water bath and bake for 45 mins without opening the oven door.once done remove  and let cool slightly then run the knife around the edges and invert onto the serving plate.Dust with powdered sugar and your favorite compote or berries.Enjoy.

Chicken Fried Rice

It’s a quick ,easy and a tasty dish which can be prepared in less than 30 minutes.You can add any choice of vegetables you like and adjust the spices to your taste.if you want to make this vegetarian dish then simply Replace chicken and egg with tofu.Yum!!Here is my Version..


Ingredients:

1 - Chicken  Breast
2 cups cooked Basmati Rice
1 medium sized Diced Carrot
1/2 cup shredded cabbage
1/2 cup diced green pepper
1/3 cup peas
2 eggs lightly beaten
1 tbsp minced ginger
1 tbsp minced garlic
2-slit  green chili
Salt as per needed
1 tsp -Black pepper
1 tsp-White pepper
1 tbsp Dark Soy sauce
1 tsp chili garlic sauce
1 tsp sugar
1 tbsp Rice wine vinegar
2 tbsp green onions/ scallions white and green parts chopped and separated

Preparation:

Boil some water with a tsp of salt and cook the chicken until tender.shred and keep aside.

Heat a wok,add a tbsp of oil,add  minced ginger and garlic sauté for few seconds then add shredded cooked chicken sauté for 1 min and add beaten eggs.cook for 3 mins and keep aside.

Clean wok,heat and add a tbsp of oil,add white parts of the chopped scallions,sauté for few seconds then add diced carrots ,green pepper,peas sauté and then add cabbage,slit green chili sauté.

Add salt and black pepper,add the soy sauce,chili garlic sauce and cooked chicken egg mixture.Add the cooked Basmati rice,sugar,Rice wine vinegar and white pepper.check for salt and add if needed.saute for 2 minutes.Remove from heat and garnish with green parts of the scallions.serve and enjoy.

Japanese Cheesecake

Japanese cheesecake is a cheesecake with a soft and fluffy texture that sure will melt in your mouth.Its very light and the best cheesecake I have ever made.Yum!!🍽

Ingredients:

8 oz Cream cheese
6 eggs separated
1 cup milk
3/4 cup sugar separated(1/2 cup & 1/4 cup)
1/2 cup All purpose flour
2 tbsp corn starch
4 tbsp butter
 
Method:

Line a 9 inch spring foam  pan  with parchment paper at the bottom and sides of the pan.wrap the outside of the pan with aluminum foil.preheat oven to 300 degree F

Mic 8 oz cream cheese and 1 cup milk and 4 tbsp butter in a double boiler or microwave until cheese is melted and mix thoroughly,set aside.

Whisk 6 egg yolks with 1/4 cup sugar until dissolved and add corn starch and flour to it.

Now combine the egg yolk flour mix with cream cheese mixture together.

Whisk 6 egg whites separately with a pinch of cream of tartar.Add sugar little at a time and beat until soft peaks form.

Now slowly fold the beaten egg whites with the cream cheese mixture slowly without breaking the batter.

Pour the mixture in a parchment lined pan.place the pan in a baking sheet with at least 2" deep.Add boiling water to the baking sheet about 1"of the pan for water bath.Bake at 300 degree F for 80 mins and then turn off the oven and let it cool in the oven with door slightly opened.After it's completely cooled down remove from the pan let it sit in refrigerator to set.slice and serve with honey.

Chicken Dumblings/Potstickers

Ingredients:

1/2 lb Ground  chicken
1 tbsp minced ginger
1/2 cup Finely Chopped cabbage
2 Minced Green chilies
Salt &  pepper (as per taste)
1 tbsp soy sauce(all purpose)
2 tbsp Minced cilantro
1 tbsp Oil
Wonton wrapper

Dipping sauce:

1 tbsp Red wine vinegar
1 tbsp Apple cider vinegar
3 tbsp Light Soy sauce
1 tbsp Sugar
1 tsp Ginger
1 tsp Garlic

Method:

Sprinkle some salt to the cabbage and let sit for 30 mins,then use a cheesecloth to gently squeeze all the water.set aside.

Combine all the ingredients with the squeezed cabbage.Mix thoroughly.n

Place  1 heaping tsp of the chicken mixture in the center of the wrapper.

Coat the edges of the wrapper with egg or water and seal the edges forming a crescent shape pressing out any air bubbles.set aside and cover with a damp towel while you make the rest.

When  ready to cook,heat a pan to medium heat,add a tsp of oil(I used peanut oil).Arrange the potstickers/dumplings in a single layer without touching each other.cook uncovered until the bottoms get slightly browned and then add about 4 -5 tbsp of water for around 6 dumplings depending on the size of the pan and cover.(Tip: 1 tbsp of water for each dumpling)let it steam for about 4-5 mins or until all the water evaporates completely.remove from pan and serve with dipping sauce.

For the dipping sauce: combine all the ingredients.Mix thoroughly.

Yields :12-15 potstickers.

ALMOND BUTTER

Almond Butter is one of my favorite Nut Butter to have for Breakfast and before my Workouts.I tried making it  with my new Food Processor from Cuisinart and it turned out amazing.It does require a lot of Patience.I would definitely add some Honey or dates(Good Idea) next time at the end of the process maybe to sweeten a little bit.You can also make this in a Vita-mix using a Dry jar if you own one and after you scoop the almond butter out of the jar you can add some water and flavorings like extract to the leftover almond butter in the jar and make almond milk and this way no straining is necessary.I hope you guys give this a try and let me know how it turns out in the comment section.

Ingredients:

2 cups Raw Whole Almonds(with skin)
1 tsp sea salt or as per taste
Food processor

Procedure:

Start with a nice clean dry bowl.

Add Almonds and 1 tsp sea salt to the food Processor and process until smooth and creamy,scraping the sides as often as needed.

Just keep going and allow the machine to run continuously until when you start to see the oil separates and continue to process until creamy.Taste and adjust salt and consistency to your liking.

Transfer to a  jar/container and enjoy this delicious and yummy Almond butter.Store up to 2 weeks room temperature in cool dry place.I bet that it won't last that long ☺☺

SMORE"S CUPCAKES

 These are amazing and delicious cupcakes.It has a Graham Cracker Crust as a base with a rich  moist chocolate cake and topped with lightly toasted meringue frosting.Yum!!!

 Ingredients:
----------------
For the Crust:
--------------

1 cup Graham Cracker crumbs
4-5 tbsp Butter,melted
1 tbsp granulated Sugar

Instructions:
------------------
Preheat oven to 350 degree F.Line the muffin pan with cupcake liners or baking cups.
In a mixing bowl,stir together graham craker crumbs,sugar and melted butter until combined.
Place a tablespoon of this mixture in the bottom of each cupcake liner.
Use a measuring cup or a glass to press down the graham craker crumbs to form a crust.Bake for 5 min for the base to harden.
Cool for 10 mins before filling with batter.

For the Chocolate Cupcakes:
-------------------------------------
1 3/4 cups All-purpose flour
3/4 cup cocoa powder dutch-processed
1 1/2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup boiling water
1 cup buttermilk
1/2  cup vegetable oil
1 tbsp vanilla extract

Instructions:
-----------------

Preheat oven to 350 degree F.Line a cupcake pan with baking cups.
In a large bowl,combine the dry ingredients(flour,sugar,baking soada,baking powder and salt).set aside.
In another mixing bowl beat eggs,buttermilk,vegetable oil and vanilla extract until combined.Slowly add the dry ingredients mixing until smooth.Add the boiling water and mix well.
Pour into the cooled graham crust filling halfway and bake for 18-20 mins or until toothpick inserted comes out clean.cool completely before frosting.

Meringue Frosting:
-------------------------
4 large egg whites
1 cup sugar
1/2 tsp cream of tartar

Combine egg whites,sugar and cream of tartar in a heatproof  mixing bowl over a simmering water or  double boiler.whisk constantly until sugar is dissolved and the mixture is warm to the touch.Remove from heat.Using a whisk attachment,beat on low speed gradually increasing to high until stiff glossy peaks form.Use a pastry bag to pipe frosting over the cupcakes.I used a kitchen torch to lightly  toast the meringue.alternately you can also use the oven in  broil mode for  less than a minute to toast the meringue.Happy Baking!!!

WONTON TACOS

Wonton tacos is an excellent starter to have for any occasion and easy to prepare topped with a ginger-lime slaw which tastes amazingly delicious..Yum Yum!!!

   You can make this taco with variations like chicken,fish,shrimp or Tofu.For this recipe i have made it with chicken.Lets get Started..

Ingredients:
----------------
Wonton square sheets
oil for frying

Chicken Marination:
---------------------------
1 lb chicken Breast
1 tsp chilli Powder
1/2 tsp cumin powder
1/2 tsp ginger-garlic Paste
1/2 tsp Paprika
1/2 tsp sugar
1/2 tsp onion powder
juice of 1 lemon/lime
Salt & pepper

 Ginger-Lime Slaw:
---------------------------
1 cup shredded cabbage
1/2 cup julienned carrots
2 chopped scallions or green onions
2 tbsp chopped cilantro
Salt & Pepper
1 tbsp sugar/honey
2 tbsp lemon/lime juice
2 tbsp rice wine vinegar
1 tbsp grated ginger
2 tbsp EVOO(Extra-Virgin olive oil)/Vegetable oil

Preparation:
-------------------
Combine Marinade ingredients to the chicken and marinate overnight or atleast 2 hrs.

Heat a Grill pan or cast iron skillet brushing lightly with oil.Add the marinated chicken and cook for 8 minutes per side,or until a thermometer inserted reads 165 degree F.

Remove from the grill and let the chicken sit covered with foil for 5 minutes then cut into small cubes for use in tacos.

Taco shell Preparation:
------------------------------
Heat oil in a wok/pan.Fold the wonton sqaures forming a triangle and fry in oil until golden brown on one side then turn and fry on the other side until golden.set aside.

Make the Slaw:
----------------------
Combine the  cabbage,carrot,scallions and cilantro in a bowl.
Prepare the dressing by whisking together sugar,honey,rice vinegar,lemon juice and oil.Season with Salt & pepper.Add the dressing to slaw mix.

Taco Assembly:
-----------------------
Place some grilled chicken inside the taco shell,drizzle with Siracha -Mayo and top with Ginger-Lime slaw . Serve and Enjoy..

Note: For Siracha mayo.Mix hot sauce and mayo.Adjust according to your taste and spice level.

BABY SHOWER CAKE

A " Baby Shower Cake" for my Friend.This is a Chocolate cake filled with chocolate Ganache covered with Chocolate Buttercream and Fondant.

The Pregnant Lady and the baby shoes are all made out of Fondant.

               

Guess i need to work on face sculpting skill.lol!!

         

A sneak peak inside the cake..

                       
The  Slice...

STAR WARS THEMED CAKE

                          

star wars themed cake for a little star wars fan whose celebrating his 6 th Birthday.

This is a Basic vanilla cake filled with Raspberry spread covered with buttercream icing and fondant.I choose to make these two characters(DARTH VADER & YODA) because they are my Favorite too.They are made out of Fondant.I tried my best sculpting these characters and the outcome was a Happy Ending.

I used  blue and Black food color to color the fondant to give it a Galaxy Effect.DARTH VADER took a Little Longer to make but i guess i am happy of  how  these two characters turned out.

Caramelized Onions and Mushroom Quiche

Quiche made with caramelized onions and mushroom with the flaky buttery Crust.This  is so good to have for Breakfast or for  brunch with a side drink.Makes one 9"tart.

Ingredients.
---------------
1 large onion thinly sliced
1 cup thinly sliced mushrooms
2 large eggs
2 stalks of scallions chopped
1 tsp Italian seasoning(optional)
1 tsp crushed pepper Flakes
1/2 cup shredded cheese(I used Pepper jack)
Salt & pepper
1 cup milk
1/2 cup heavy cream

For the Buttery Crust:
----------------------------
1 & 1/4 - cup all purpose flour
1/2 cup(1 stick)unsalted butter
1/4 tsp salt
1/4 cup cold water or as needed

Method:
-------------
Making the dough & crust:
-----------------------------------
To a mixing bowl combine the Flour ,salt and butter(cut in small cubes).

Using a pastry Blender or a fork, mix until the mixture resembles coarse crumbs.Add cold water in 1 tbsp at a time until the dough comes together being careful not to over mix.

Wrap the dough in plastic wrap and refrigerate for at least an hr.

After the dough has been rested for an hr. Lightly coat or spray a 9- inch fluted tart pan with  removable bottom.Roll the dough on a lightly floured surface and transfer to the pan to fit.Trim the edges and refrigerate for at least 10 mins before baking.

when its ready to bake, Preheat oven to 375 degree F .Line the Pastry with Parchment paper and fill with pie weights or Dried Beans.Bake until the crust is nice and set.Remove and cool on a wire rack.

Dried Beans as pie weights Before Baking in the oven....

After Baking in the cooling rack..

Prepare the Filling:
------------------------
In a pan add a tbsp of oil or butter or combine both.Saute onions on medium flame stirring occasionally,

Sprinkle about a tsp of salt to sweat the onions,careful not letting the onions burn.As the onions cook down,you may need to scrape the pan every few  minutes until the onions turn golden brown. At the end of the cooking de-glaze the pan with little water or broth or wine.Remove after the liquid evaporates and the mixture is dry  to cool down.

This process  takes 30 minutes to an hr for the onions to completely caramelize.After its done,let it cool completely.

Meanwhile saute the sliced mushrooms in a tbsp of oil.let it cool.keep aside.

In a bowl,whisk 2 large eggs with milk and cream.Add the seasonings,salt and pepper.

Add the cooled  sauteed mushrooms,scallions and caramelized onions.Mix the shredded cheese.Pour the combined mixture on the prepared cooled Pastry Crust and bake for 30 minutes or until the custard is golden , puffed and the center is slightly wiggly and set.remove to a wire rack and let cool for 5 -10 minutes before slicing.Enjoy!!

yields one  9' tart..

Chicken Meatball Sandwich

This is an easy to make meatball sandwich using Ground chicken mixed with dried  herbs and breadcrumbs coated with marinara sauce with melted cheese served on a toasted hoagie roll.yum yum yum!!!!

Ingredients:
-----------------
1/2 lb Ground Chicken
salt & pepper
1/2 cup Bread Crumbs(i used Italian Bread Crumbs)
1 - large egg
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp dried basil
1 tsp rep chili flakes
hoagie rolls
Grated or sliced pepper jack cheese

For the Marinara Sauce:
--------------------------------
2 cup crushed can tomatoes
1 chopped onions
1 tsp minced garlic
1/2 cup chicken or veg stock
1/2 tsp red chili flakes
Salt & Pepper

You can serve this as  spaghetti and meatballs  or on a roll for a sandwich which is my favorite way to have them.

Preparation:
-----------------
Preheat oven 400 degree F.Line a baking sheet coated with cooking  spray.set aside.
In a bowl,combine ground chicken,egg,bread crumbs,garlic powder,dried herbs,chili flakes,Salt & pepper.Shape into a golf sized meatballs.Arrange them in a cookie sheet with 1 inch apart and a nice drizzle of  EVOO(extra-virgin olive oil).Bake 15-20 mins until cooked through.

For the sauce:
-------------------
Heat a pan with tbsp of oil.Add the chopped onions and minced garlic and saute  until onions turn soft.

Add a tsp of red chilli  flakes and 2 cups of crushed can tomatoes.Add the stock and simmer for few mintutes until sauce thickens to a desired consistency.At this point check for the seasoning and adjust to taste.

Add the cooked meatballs to the sauce coating well.place the shredded or sliced cheese on top of meatballs and cover for a minute or until the cheese is nice and melted.

Scoop meatballs with melted cheese on a buttered and toasted rolls or melt cheese under broiler.serve.

Makes about 12 meatballs.

Blueberry Breakfast Cake

Love having cake for Breakfast.A perfect breakfast cake to have with a cup of morning coffee or tea.This cake is loaded with  Blueberries which is my Favorite fruit packed with powerful Antioxidants.Buttermilk is used in this recipe which keeps the cake nice and super moist.The Lemon Zest adds a nice Flavor to this cake.Sugar is sprinkled on top to give a nice crunch to the cake.

recipe source:http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
Thank you Alexandra for this recipe.

Ingredients

½ cup unsalted butter at room temperature
zest from 1 large lemon
3/4 cup + 2 tbsp sugar
1 Large egg at room temperature
1 tsp vanilla
2 cups flour(set aside 1/4 cup of this to toss with the blueberries to keep the blueberries from sinking to the bottom of the pan)
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
½ cup buttermilk
1 tbsp sugar for sprinkling on top

To Make buttermilk add 1 tbsp of lemon juice or vinegar to 1 cup of milk.Let stand for 5 mins.use 1/2 cup of the prepared mixture for the recipe.

Preparation:

Preheat the oven to 350ºF. Grease a 9-inch baking pan with butter or cooking spray.(I used a Bundt Pan but you can use any 9 inch pan)

Toss the blueberries with ¼ cup of flour and set aside.Cream butter and sugar until light and fluffy.Add lemon zest,vanilla and egg until combined.

Whisk together the remaining flour, baking powder and salt.Add the flour mixture to the batter little at a time, alternating with the buttermilk starting and ending with flour mixture.

Gently fold in the blueberries.Spread the batter evenly into the pan.

 Sprinkle batter with 1 tbsp of sugar. Bake for 35 to 45 minutes or until toothpick inserted comes out clean.

Let cool for at least 15 minutes before serving.

Cheesecake Topped Fresh Fruits with Lemon-Honey Glaze

This is a very simple but delicious cheesecake i have ever made.This cheesecake has a Graham Cracker Crust  topped with summer fruits and glazed with lemon honey syrup.yum!!

Ingredients:
For the Crust:
1-cup Crushed Graham Crackers or Vanilla Wafers
1-tbsp sugar
4 tbsp melted butter

For cheesecake filling:
2-8 oz Cream Cheese(room temp)
2/3 Cup sugar
2 Large eggs(room temp)
1 tsp Pure vanilla Extract
Zest of 1 Lemon
1/8 tsp salt
1/2 cup sour cream

Garnish or Topping:
Fresh seasonal Fruits

Glaze:
1 tbsp honey
1/2 tsp lemon juice

PREPARATION:
Preheat oven to 350 F.
Lightly spray the bottom and the sides of your spring form pan,Keep aside.
In a bowl ,mix the Graham Cracker Crumbs with sugar and melted butter until all the crumbs are moistened.Press the crumbs evenly over the bottom of your pan.Bake for about 6-8 minutes or until set.Remove from oven and place on wire rack  to cool.

Cheesecake filling:
In a Bowl of your stand or hand-mixer, beat the cream cheese,sugar and salt until creamy and smooth.Scrape the sides of the bowl as needed.Add eggs one at a time until incorporated.Then add the extract,zest and sour cream until combined.Pour the filling over the cooled Crust.Bake for about 55 mins or until the center is almost set.Loosen cake from rim of the pan and cool before removing from rim.Refrigerate for couple of hours after its completely cooled down.Garnish with fresh fruits.
Mix  1/2 tsp of lemon juice with warm honey and gently brush the top of  fruits for a glaze.Enjoy

Cricket Themed Cake!