What's Cookin, Chicago?

Ringing in the New Year with Rice...

noreply@blogger.com (Joelen Tan) — Thu, 26 Jan 2012 11:00:00 +0000

With the recent start of Chinese New Year, it's very common for families to stock up their kitchen with rice and prepare rice dishes. Even with Filipinos and our celebration of the New Year, rice is very symbolic in that it represents fertility, luck, and wealth for the year ahead. Here are some rice dishes we enjoyed in the past year that would make for a delicious side dish to accompany your upcoming meals!...

Leek & Garlic Rice Pilaf

Mexican Rice

Toasted Coconut Rice

Cuban Picadillo Rice

Cuban Beans & Rice

Salsa Chicken Rice Bowls

Indonesian Shrimp Fried Rice

Cajun Red Beans & Rice

Spinach, Leek & Garlic Rice

15 {More} Ways to Rice it Up!

Creamy Tomato Basil Soup

noreply@blogger.com (Joelen Tan) — Wed, 25 Jan 2012 11:00:00 +0000

It's the simple things in life we need to enjoy every moment we can. Whether it's a child's laughter, a sunny day or even that cup of coffee made just as you like it, embrace the simple things that offer you a chance to smile. This is true even in the kitchen. Ordinary ingredients, simply prepared, can be extraordinary. Take for example tomato soup. If you grew up like I did, tomato soup came out of that iconic red and white labeled can. Although making tomato soup yourself may take a bit more time and effort, the end result is far more delicious and rewarding. This Creamy Tomato Basil Soup takes canned tomatoes and blends them up with fresh basil before incorporating heavy cream and butter for a rich and silky soup. This is one soup that's simple and indulgent that I'm sure will make you smile...

So let's talk tomatoes. Canned tomatoes. They are not all created equal. My preference for this recipe is using canned San Marzano tomatoes. These tomatoes are highly prized because of their true tomato flavor and sweetness. Finding them fresh isn't easy so I tend to use canned San Marzano tomatoes. They are readily available at local grocery stores and are perfect for this soup.

I tried making the recipe with fresh roma tomatoes but the flavor wasn't always consistent. The disadvantage of using fresh roma tomatoes is that they don't always have the same flavor, depending on the season. But by using canned San Marzano tomatoes, you can be sure the flavor is consistent every time.

This isn't a soup where you want to start counting calories since heavy cream and butter is involved. Using low calorie or low fat substitutes won't give you the same result either. So if you want to make the soup, indulge a bit! Besides, everything in moderation, right?

Creamy Tomato Basil Soup
recipe adapted from AllRecipes

2 (28 oz) cans of San Marzano tomatoes, undrained
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter, softened

salt and pepper to taste

freshly grated Peccorino Romano cheese (for serving)

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes.

Using a stick or immersion blender, puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper.

Heat, stirring until the butter is melted. Do not boil.
To serve, garnish with chopped fresh basil leaves and a sprinkling of cheese.

Baked Chicken Taquitos

noreply@blogger.com (Joelen Tan) — Tue, 24 Jan 2012 11:00:00 +0000

If there's anyone I doubt on a daily basis, it's the weather guy. Whenever I hear the day's weather report, I can't help but question how accurate he is. We are in Chicago after all, and as they say around here, if you don't like the weather, wait 10 minutes! The other night I heard the forecast for snow and cold temperatures but naturally, I didn't believe it. As soon as the temps dropped and the sunny skies slowly turned cloudy, followed by snow, I was screwed. I didn't risk going to the store so I had to make do with what few ingredients I had. Thankfully, dinner was a success... which was easy with these Baked Chicken Taquitos! A flavorful mix of spices and chicken are rolled into corn tortillas before baking up nice and crispy in the oven. Definitely better than the traditionally fried version, these are healthier for you and are great for a snack, appetizer or even a meal...

Corn tortillas are a staple in my kitchen, which is especially common if you are on a gluten free diet. I've probably tried my fair share of different ways to use corn tortillas - tacos, enchiladas, lasagnas, chips, etc - but one thing I haven't done was make taquitos, until now. I recall a wildly popular recipe for Creamy Baked Chicken Taquitos, but settled to make this recipe from Whole Foods Market. I've been drawn to quite a few recipes on their site lately and have enjoyed ones I've made in the past. This one didn't disappoint either.

I always thought making taquitos were similar to tacos, only rolling them up like thin cigars. Apparently the key thing is to dip the corn tortillas in warm chicken broth so that they are much more pliable. Once dipped, they're filled with a flavorful chicken filling topped with cheese. After rolling, these tasty cigars are baked up instead of fried.

These are great to make ahead as well. To make ahead, prepare as directed and instead of baking after they've been rolled, place them on a baking sheet in a single layer and freeze until frozen before transferring to a freezer bag. When you're ready to serve them, preheat the oven to 425 and bake them from frozen on a baking sheet in a single layer for 20-25 minutes.

Baked Chicken Taquitos
recipe from Whole Foods Market

1 tablespoon olive oil, more for brushing tortillas
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 cup cilantro, finely minced
2 cups shredded cooked chicken (rotisserie chicken works great)
2 cups low-sodium, chicken broth
12 (6-inch) corn tortillas
1 cup shredded Monterey jack, Colby or Cheddar cheese + more for serving

For serving:
sour cream
salsa/pico de gallo
guacamole

Preheat oven to 425F and oil a baking sheet.

In a skillet over medium heat, add the oil. When hot, add the onion and garlic, cooking until translucent. Add the cumin, paprika and salt, stirring to combine and cook 2 to 3 minutes longer, until fragrant. Remove from heat and stir in cilantro and chicken. Set aside.

Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth comes to a simmer, remove from heat and carefully dip tortillas briefly, one at a time, just to soften, about 1 to 2 seconds. Lay the dipped tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes.

Serve with sour cream, salsa and/or guacamole and garnish with more cheese before serving.

Happy Chinese New Year 2012!

noreply@blogger.com (Joelen Tan) — Mon, 23 Jan 2012 11:00:00 +0000

It's the Chinese New Year and my little guy is all dressed up for the occasion. Regardless of whether you celebrate it or not, I hope you have a year full of wonderful, delicious eats! There's no better way to get into the spirit than with some Chinese inspired meals this week. I know we'll be enjoying some of our favorite Chinese dishes to celebrate, will you? Here are some ideas to ring in the Chinese New Year along with some I've shared in the past...

Beef & Green Bean Stir Fry

Chinese BBQ Spareribs

Baked Teriyaki Chicken

12 Recipes to Celebrate the Chinese New Year 2011

10 Reasons to Get Wokking...

Light As Air Cheesecake

noreply@blogger.com (Joelen Tan) — Fri, 20 Jan 2012 11:00:00 +0000

Desserts don't have to be pretty to be good. Besides, it should be what it tastes like, not what it looks like, right? But of course, we can't help it if we eat with our eyes first. I just ask that you please look past this picture of a slightly lopsided slice of cheesecake. With this being a 'Light As Air' Cheesecake, it's not easy to get a perfect slice. This cheesecake is not only light on calories but texture too. Forget the super dense cheesecake you may be familiar with. Instead, grab a fork and take a bite of this fluffy, creamy slice topped with a sweet and smooth strawberry coulis...

Growing up, cheesecake was a rich and decadent dessert we'd have on our holiday table. But I'm switching things up to enjoy this sweet treat any time of year. It's even easier when I've made it slightly healthier with reduced fat cream cheese. You can lighten the recipe below even more by using reduced fat or fat free sour cream too. For the crust, I made it with almond flour to keep it gluten free but of course, your favorite graham cracker crust works just as well.

One thing that I love about this recipe is how light it is texturally. Part of this wonderful texture is the addition of 2 extra egg whites. When whipped with the other ingredients, it adds a lightness that transcends as it bakes. After this lovely cheesecake bakes, it's topped with a thin layer of strawberry coulis before chilling for several hours (overnight is best). So when it's time to cut a slice, don't worry if it doesn't exactly hold its shape perfectly like traditional dense cheesecakes do. Just enjoy how it tastes. That's all that matters anyway!

Light As Air Cheesecake
recipe adapted from Epicurious

Crust:
1.5 Cups Almond flour
2 tablespoons sugar
1/4 cup butter (at room temperature)

Filling:
2 (8 oz.) package of reduced fat cream cheese (at room temperature)
3/4 cup sugar
1 cup (8 oz.) sour cream
2 large eggs
2 large egg whites
2 teaspoons pure vanilla extract
3 tablespoons cake flour (gluten free flour blend or regular flour)
1/4 cup strawberry coulis

Combine the almond flour, 2 tablespoons sugar and butter in a bowl until Press mixture firmly over bottom and 1/2 inch up sides of a 9 inch springform pan. Bake in a 350˚ oven until lightly browned for 10 minutes.

In clean food processor, combine sugar, both packages of cream cheese, 1 cup of the sour cream, eggs, egg whites, vanilla extract and flour. Process until smooth.

Pour cream cheese filling into crust. Return to oven and bake until filling jiggles only slightly in center when pan is gently shaken. (35-45 minutes) Cool in pan or on rack for 30 minutes.

Spread a thin layer of strawberry coulis on top of cheesecake. Cover with plastic wrap and refrigerate until cold (at least four hours or overnight).

To serve, remove springform pan rim. Garnish with fresh raspberries or strawberries, if desired.

10 Comfort Foods to Cozy Up With...

noreply@blogger.com (Joelen Tan) — Thu, 19 Jan 2012 11:00:00 +0000

It's the dead of winter here in Chicago and nothing seems better than some warm comfort food to keep us warm. But even if you don't have chilly temps or snow in your corner of the world, there's no denying how good comfort food makes us feel. Whether it's a dish that you've loved since your childhood, a dish that reminds you of home, or a dish that just fills you up to give you the best food coma ever, we've all got our favorites. Here are some of my favorite 10 Comfort Foods to Cozy Up With... that I made within the past year!...

Grilled Cheese Hamburger

Chicken Fried Steak & Gravy

Lasagna Purses

Batter Fried Chicken

Chili & Cheese Macaroni

Italian Pot Roast

Chicken Stroghanoff

Creamy Chive Mashed Potatoes

Sausage & Apple Stuffin' Muffins

Baked Spaghetti & Meatballs

10 Pasta Dishes with Pizzazz!...

noreply@blogger.com (Joelen Tan) — Tue, 17 Jan 2012 11:00:00 +0000

Can you believe it's been 5 months already!? Yep... 5 months of being gluten free. It's been quite a wonderful change in lifestyle and my health is so much better. That's not to say I didn't cheat though. I did have moments of gluten-laden deliciousness, but I certainly paid for it though. Those times were not pretty. At all. But at least there's no doubt gluten is the culprit of many of the health issues I had for awhile. Thankfully, gluten free living has been made easier with the abundant gluten free options available at grocery stores. One staple in my pantry is gluten free pasta. Without it, I wouldn't be able to enjoy my favorite pasta dishes like spaghetti and meatballs or lasagna! If you love pasta as much as I do, here are 10 Pasta Dishes with Pizzazz that you can enjoy whether you're gluten free or not. If you're gluten free, just substitute with gluten free pasta in the following recipes...

Salmon & Spinach Pesto Pasta

Lobster Mac & Cheese

Stuffed Mushroom Pasta

Baked Penne with Sausage & Creamy Ricotta

Spinach Artichoke Mac & Cheese

Creamy Chicken Marsala Pasta

Spinach Lasagna Rolls

BLT Pasta Salad

Sun-Dried Tomato Pesto Pasta with Chicken

Buttermilk Ranch Mac & Cheese

Honey BBQ Wings

noreply@blogger.com (Joelen Tan) — Mon, 16 Jan 2012 11:00:00 +0000

Game on friends! When there's a game on, you can be sure there's grub on the table! I think I've professed my love of chicken wings before and I love trying new recipes to prepare them in various ways. So here's one for Honey BBQ Wings. Whether you're gluten free or not, these are finger lickin' good and you'll definitely want to make a double (triple?) batch to feed the gang. With a little Asian flair, these marinated wings are baked, brushed with honey and finally broiled to perfection. Be sure to have lots of napkins handy... you'll need them!

So when I came across this recipe, I was surprised to see that gin was incorporated in the marinade. I didn't prepare it as originally written since I omitted the gin, but even without it, these wings were really good. I loved the Asian flavors that the oyster sauce, teriyaki sauce and soy sauce gave. It was a little bit of sweet and salty. To kick up the sweetness and sticky texture, honey is brushed on while it bakes. Then if that wasn't enough, the wings are popped under the broiler for a little char, which caramelizes the honey just a bit. Yum...

Honey BBQ Wings
recipe from AllRecipes

1/2 cup teriyaki sauce (or gluten free)
1 cup oyster sauce (or gluten free)
1/4 cup soy sauce (or gluten free tamari)
1/4 cup ketchup
2 tablespoons garlic powder
2 dashes liquid smoke flavoring
1/2 cup white sugar
1 1/2 pounds chicken wings, separated at joints, tips discarded
1/4 cup honey

In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat the oven at 350 degrees.

Remove the chicken from the marinade and discard the marinade.

Place the chicken in a single layer on a lightly greased, parchment or foil lined baking sheet. Bake the chicken in the preheated oven for 20 minutes then brush with honey. Continue baking for another 20 minutes and then broil for2-3 minutes until slightly charred.

One Pot Wonders... Part 2!

noreply@blogger.com (Joelen Tan) — Fri, 13 Jan 2012 11:00:00 +0000

At the tail end of December 2010, I shared '10 One Pot Wonders' which captured my favorite one pot meals up until that point. Now that another year has gone by, I have another 10 more to add to that list! As a busy single mom who's working full time and still finding energy caring for a rambunctious toddler these days, one pot meals are a wonderful thing to make dinners so much easier! Here's my list of more One Pot Wonders... Part 2!

Braised Boneless Short Ribs

Chicken Vesuvio

Chicken & Chorizo Paella

Osso Buco

Roast Chicken with Lemons

Low Country Shrimp Boil

Pork Milanese

Cauliflower Curry

Island Pork Tenderloin

Tilapia with Chile Garlic Orange Relish

Beef & Green Bean Stir Fry

noreply@blogger.com (Joelen Tan) — Wed, 11 Jan 2012 11:00:00 +0000

If you don't own a wok, get one. I just can't live without it. There's just something about a bowl shaped pan that makes me feel at home in the kitchen... which is probably due to growing up and seeing a wok used pretty much every single day for cooking. The latest dish coming out of my wok at home is this Beef & Green Bean Stir Fry. Marinated beef is stir fried with onions and tender fresh green beans with a garlicky sweet sauce. It's easy, quick and well, even good for you!...

Making stir fried dishes comes pretty easily for me without the use of recipes. It's just a matter of throwing in whatever you have, adjusting the seasonings to taste and serving it over rice. But I wanted to branch out and try some different recipes, especially ones that incorporate untraditional ingredients. This recipe involves a marinade made with soy sauce (or tamari for those gluten free), white wine, honey and garlic. The wine in the marinade intrigued me and it came out delicious. For this recipe, I used fresh green beans and I don't recommend substituting frozen unless you absolutely have no choice. The fresh beans really add nice texture and vibrant color after they have blanched briefly before stir frying. Not a fan of green beans? You can also substitute with fresh snow or snap peas too. The original recipe called for sliced red bell pepper. I didn't have any on hand but I assume it would be delicious and would add a nice pop of color to the dish. If anything, you can use your favorite mix of stir fry vegetables in this recipe but the key is the marinade and beef. This would also go well with the use of chicken, pork or even shrimp.

Beef & Green Bean Stir Fry
recipe adapted from Whole Foods Market

1/4 cup soy sauce (or gluten free tamari)
1/4 cup white wine
1 tablespoon mild honey
2 large cloves garlic, minced
1 pound lean steak, cut into cubes or thin slices
2 cups fresh green beans, trimmed and cut into 2-inch pieces
2 tablespoons sesame oil, divided
1 tablespoon cornstarch
1/2 cup yellow or white onion, thinly sliced
Sea salt, to taste
Ground black pepper, to taste
Cooked Jasmine rice

Whisk together soy sauce (or tamari), wine, honey and garlic in large bowl. Add steak and toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.

Blanch green beans in large pot of boiling salted water for 2 minutes. Drain. Rinse under cold water; drain well.

Drain meat well, reserving marinade. Add cornstarch to reserved marinade and stir until smooth; set aside.

Heat 1 tablespoon of the oil in heavy large wok or skillet over medium-high heat. Add drained steak to wok or skillet and stir-fry until almost cooked through, about 2 to 3 minutes. Remove and transfer to a plate; set aside.

Add the remaining tablespoon of oil to the skillet. Add onion and green beans. Stir-fry until crisp-tender, about 2 to 3 minutes. Return beef to the skillet. Cook until the meat is done, another minute or two. Stir the reserved marinade and add to the skillet. Stir until sauce thickens and coats meat and vegetables, stirring constantly, about 2 minutes. Adjust seasonings to taste with salt and pepper.

Serve over rice.

5 Sweet Yeast Breads to Tackle...

noreply@blogger.com (Joelen Tan) — Tue, 10 Jan 2012 11:00:00 +0000

Last week I shared a few savory bread recipes involving yeast - a common ingredient folks may be intimidated by (me included!). It seems only fair to share some of my fave 5 Sweet Yeast Breads to Tackle too. These are some pretty sweet treats that will make you wonder why you don't work with yeast more often! Granted, these were made with regular all purpose and/or bread flour, but now that I'm gluten free, I'm looking forward to making these all over again using gluten free flour blends...

Raspberry Packi

Strawberry Cheesecake Crescent Rolls

Overnight Banana Chocolate Chip Cinnamon Rolls

Baby Brioche a Tete

Filled Beignets

Creamy Spinach Dip

noreply@blogger.com (Joelen Tan) — Mon, 09 Jan 2012 11:00:00 +0000

Vegetables are probably one thing folks are trying to incorporate more into their diets this time of year... am I right? Well, I'm trying to incorporate more vegetables into dishes all year round, which is especially important when you have a growing little boy! Ironically, I find it harder to get adults to eat more vegetables. One easy way is to sneak it in appetizers. It's even easier when it's in something like this Creamy Spinach Dip. Chopped spinach is stirred into a creamy mix of mayonnaise, sour cream, water chestnuts and the ever popular {and key ingredient} soup mix. Seems like a pretty common recipe but there's a story behind this one...

So, my mom is pretty picky when it comes to food. Having a few decades of experience as a caterer, she knows what she likes and knows how things are supposed to taste... at least when it comes to Asian cuisine. Any other kind of cuisine is more like a tasting experience for my mom. What may be pretty common dish to others can be a whole different world of flavor and textures for her. This Creamy Spinach Dip is one of those things.

Awhile back, she mentioned how she tried a dip at some party or event. She forgot what was in it, making it difficult for her to explain what it was. This of course, lead me to playing food sleuth. (It's been happening quite often lately with her lol.) So the game of 20 food questions began. That's when I thought I finally figured it out and what she was looking for was a classic spinach dip. The verdict? Nope. It wasn't spinach dip. That means I'm back to the chopping board to whip up another dip sometime soon lol. Regardless, this is a delicious 'wrong guess' that's perfect with bread or tortilla chips!

Creamy Spinach Dip
recipe from AllRecipes

1 cup real mayonnaise - do not substitute!
1 (16 ounce) container sour cream
1 (1.8 ounce) package spring vegetable or dry leek soup mix (Knorr brand)
1 (4 ounce) can water chestnuts, drained and chopped
3/4 - 1 (10 ounce) package frozen chopped spinach, thawed and drained

In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.

Serve chilled with tortilla chips or bread.

5 Savory Yeast Breads To Tackle...

noreply@blogger.com (Joelen Tan) — Fri, 06 Jan 2012 11:00:00 +0000

While many folks think of the new year as a time to make resolutions, for me it's all about making goals. I have quite a few kitchen related goals this year... what about you? Would they revolve around dishes, techniques or even cuisines you'd like to try or work on? Is there an ingredient that intimidates you that you might be ready to tackle? Probably the most intimidating ingredient I feared working with was yeast. I've come a long way the past couple of years when I finally bit the bullet and made yeast breads despite how intimidated I was. If you have that same fear, will this be the year you'll fear no more? Here are 5 Savory Yeast Breads To Tackle that will help you overcome yeast in no time... and will have you baking up a delicious savory storm before you know it!...

Almost No Knead Bread

American Sandwich Bread

Garlic Naan

Homemade Bavarian Pretzels

Sausage & Caramelized Onions Flatbread

Beet, Carrot & Apple Salad

noreply@blogger.com (Joelen Tan) — Thu, 05 Jan 2012 11:00:00 +0000

Are you doing it again? You know... making that new year's resolution to make better and healthier eating choices? Did you stock up your fridge and pantry with lots of fruits and vegetables in hopes to do a detox on all the holiday fare we indulged in the past few weeks? Good. You're off to a great start! And if you don't have a new year's resolution involving healthy eating, it won't hurt to lighten up when you can. For example, here's a Beet, Carrot & Apple Salad that will not only be good for you, but is a colorful and sweet way to enjoy something fresh. The natural sweetness of beets, carrots and apples blend together with a simple citrus dressing for a refreshing and healthy salad...

Salads usually involve something green. But when I came across this salad recipe, I was drawn by the fact that there wasn't any greens involved - unless you want to count the parsley called for in the recipe. This salad is one that is beautifully presented with the bold colors from the beets and carrots. I didn't have time to cut the apples into matchsticks so I kept them in bite sized chunks instead. I especially love the citrus notes from the orange and lime. Who knew healthy eating could be so delicious and colorful too?!

Beet, Carrot & Apple Salad

recipe slightly adapted from Foster's Market

Zest and juice of 1 orange

Zest and juice of 1 lime

2 tablespoons sherry vinegar

3/4 cup extra-virgin olive oil

Sea salt and fresh ground black pepper

1 pound beets, peeled and cut in matchsticks*

2 large carrots, peeled and cut in matchsticks*

1 Granny Smith apple, cored, peeled and cut in matchsticks or small bite sized pieces*

1 bunch flat-leaf parsley, stems removed

In a large bowl, combine the orange zest and juice, lime zest and juice, and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.

In the same bowl, layer beets, carrots, apple, and turnip. Season with additional salt and pepper to taste. Toss salad right before serving, then top with parsley leaves.

*To cut matchsticks, use a mandolin or a food processor that has either a julienne blade or large shredding blade.

Feta & Garlic Stuffed Serpent's Coil

noreply@blogger.com (Joelen Tan) — Tue, 03 Jan 2012 11:00:00 +0000

Every year during the holidays, my mom asks me to make something 'flaky.' After playing 20 questions, I finally learned that 'flaky' was her code word for something made with phyllo dough. She loves the crisp buttery layers that just give out the best flaky texture. And who can blame her? I love working with phyllo dough... despite not eating it while being gluten free. (I can't even begin to tell you how much I miss eating phyllo dough!) Since my mom loves appetizer items made with phyllo dough, I wanted to make something different from previous years. That's when I decided to make this Feta & Garlic Stuffed Serpent's Coil. A creamy, cheese filling is rolled and coiled in buttery layers of phyllo dough before baking to a golden brown. If you want an impressive appetizer or starter to your meal, this would be it...

For one, it has a beautiful presentation. Folk will either think it's too pretty to eat, but trust me when I say that it won't take long before someone dives right in. Secondly, anything made with buttery phyllo dough is going to be good. For this 'Serpent's Coil' I filled it with a mixture of 2 cheeses and garlic. However, you can make your favorite filling and prepare it in phyllo dough as the recipe states too. Although I served this as an appetizer, you can surely prepare this as a main entree when accompanied by a salad and other side dishes. To serve, I cut it like a pie and served it in wedges as seen below.

Feta & Garlic Stuffed Serpent's Coil
recipe inspired by Not Quite Nigella

Filling:
1 cup feta cheese, crumbled
1 cup shredded mozzarella cheese
1 (8oz) package cream cheese, softened
4 cloves garlic, minced

Pastry:
non stick spray or butter to grease
14-16 sheets fresh filo pastry
1 stick (8oz) unsalted butter, melted

Preheat the oven to 400 degrees.

Combine all the filling ingredients in a large bowl until completely incorporated. Transfer the mixture into a gallon sized storage bag or pastry bag. Chill in the refrigerator.

In the meantime, place Grease a 10-inch pie plate with butter or non stick oil spray. Line a clean surface with a sheet of non stick parchment and take out your filo pastry. Cover the phyllo dough with a damp tea towel to prevent it from drying out. Remove one sheet of pastry from under the tea towel and brush with butter. Top with another sheet of phyllo dough and repeat until you have a stack of four buttered phyllo sheets on top of each other.

ilo dries out very quickly so have a damp tea towel on top of it to prevent it from drying. Take out one sheet and recover pastry. Brush with butter and then place another on top of this and butter and repeat until you have four buttered sheets on top of each other.

Remove the filling from the refrigerator. If using a storage bag, snip one bottom corner of the bag to create an opening large enough for the filling to be piped out of. Pipe or place a line of filling the length of the phyllo dough about 1 inch from the edge. Flip the phyllo edge over the line of filling and begin rolling the phyllo dough to the opposite edge. Try to roll the dough into a nice, tight roll. Cover each completed roll with a damp tea towel and repeat with the remaining sheets of phyllo dough and filling.

With this long filled roll, begin tightly coil it into itself starting from the center. Use all four rolls made and continue to coil it onto itself to create a large coil. {Sadly, I didn't take any pics while I did this but feel free to check out the pics on the Not Quite Martha link above for the site that inspired me to make this dish.}

Brush the top of the coil with melted butter and using a wide spatula, transfer the coil onto a parchment lined baking sheet. Bake in the preheated oven for 30-35 minutes until the top has lightly browned.

Remove from oven and serve hot. Slice in wedges like a pie to serve.

A New Year With New Challenges Ahead...

noreply@blogger.com (Joelen Tan) — Sun, 01 Jan 2012 06:44:00 +0000

Happy New Year friends! I hope you had a wonderful holiday season to end the previous year on a good note and are already embracing 2012 for all the experiences and memories that await you in the new year. As for me, 2011 has certainly been pretty eventful with it's share of ups and downs. Joel and I kicked off a new culinary group geared to moms and kids in the kitchen called, What's Cookin, Mama. Together we had so much fun hosting various food events and kitchen playdates. I also had a blast traveling to Texas and Alaska to work with various food companies including Frito Lay and Copper River Salmon. It was also a great experience to meet and hang out with fellow food bloggers in San Francisco for a food blogger convention later in the year.

Despite all these highlights of the past year, it was quite a bittersweet ending for our family which will definitely affect the years to come. While maintaining our personal privacy, any thoughts and prayers you can spare would be greatly appreciated. As a result, the upcoming year will have its challenges for sure, but I'm confident only challenges we can handle will be presented to us. Besides, it's all about attitude. With that in mind, I want to share this quote that I firmly believe in. Perhaps it will be something that you can apply to your own life to help put things into perspective in the new year for you...

“The longer I live, the more I realize the impact of attitude on life. Attitude, to me, is more important than facts. It is more important than the past, than education, than money, than circumstances, than failures, than successes, than what other people think or say or do. It is more important than appearance, giftedness or skill. It will make or break a company…a church…a home. The remarkable thing is, we have a choice every day regarding the attitude we will embrace for that day. We cannot change our past…we cannot change the fact that people will act in a certain way. We cannot change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude…I am convinced that life is 10% what happens to me and 90% how I react to it." -- Dr. Charles R. Swindoll

Thankfully, there's also the kitchen. It's the place that helps me relax, be creative and feed those that are hungry, as we all know everyone must eat. I look forward to sharing more comforting foods and recipes in the new year, so stay tuned! I may not post quite as often as daily, since I've been working full-time while juggling a rambunctious toddler and other culinary projects the past couple of months... but I'll be posting nonetheless. The great thing is the kitchen I have now has much better lighting than my previous one and I can't wait to take advantage!

Here's wishing you and yours a wonderful and happily delicious new year!

Cheesy Mashed Potato Cakes

noreply@blogger.com (Joelen Tan) — Wed, 28 Dec 2011 11:00:00 +0000

Potatoes are a favorite side dish but it's also an ingredient that can be pretty versatile. Take for example, mashed potatoes. Mashed potatoes can be pretty plain unless you get adventurous and throw in some additional ingredients for more flavor and texture. To take it a step further, why not make potato cakes out of leftover mashed potatoes? These Cheesy Mashed Potato Cakes gives plain old mashed potatoes a whole new delicious style. Made with your favorite creamy mashed potatoes with some fresh green onions or chives mixed in and a little shredded cheese, this side dish will have you making mashed potatoes a whole different way...

Potatoes are another staple ingredient in my pantry, even more so since I've been gluten free. It works out pretty well since my son, Joel, loves {sweet} potatoes. Loves! He gets pretty excited when I have mashed potatoes ready for him so that's one dish that's always available in my kitchen. Although my son can eat mashed potatoes every single day, I need some textural change. These potato cakes allow me to enjoy mashed potatoes with a bit of crunchy and creamy bite. The key to these mashed potato cakes is having the mashed potatoes chilled. They will be able to hold up to cooking better so that they don't just disintegrate as it bakes. Experiment too! Don't be shy about incorporating different mashed potato flavors and mix-ins... and enjoy them in potato cake form!

Cheesy Mashed Potato Cakes
recipe adapted from Food Network

2 cups chilled mashed potatoes
1/4 cup chopped green onion or chives
1/4 cup shredded cheddar cheese
1/2 cup all-purpose flour (or gluten free flour blend), for dredging
1/4 cup crushed potato chips, for dredging
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees.

Combine the chilled mashed potatoes, green onions/chives and cheddar cheese. Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties.

Combine the flour and crushed potato chips with the salt and pepper in a shallow dish, such as a pie plate. Coat the potato patties in the flour and crushed potato chip mixture.

Place the potato cakes on a greased baking sheet and spray the tops with a cooking spray. Bake in the preheated oven for 15-20 minutes until warmed through. Season with additional salt and pepper and serve hot.

Spinach, Leek & Garlic Rice

noreply@blogger.com (Joelen Tan) — Tue, 27 Dec 2011 11:00:00 +0000

I hope you all had a wonderful {and delicious!} Christmas with loved ones, for all those that celebrated. This week I'll be focused on some side dishes we enjoyed during our holiday meals which could easily be made for everyday meals all throughout the year. In our house, it's not a meal unless rice is involved. That's pretty much the standard in our house at least. There's something about rice that just completes the meal and gives us that satisfying feeling. So when we had a traditional glazed ham dinner for Christmas, I knew rice had to be on the menu. This Spinach, Leek & Garlic Rice fit the bill since the rice was perfectly flavored with spinach, leeks and garlic. It accompanied the ham deliciously and is a great side dish that's gluten free...

Leeks and garlic are sautéed until tender before adding the rice. Spinach and chicken broth are added to give flavor and color to the dish. I love how the spinach adds a nice color to the rice and having the rice cook in chicken broth imparts some flavor. If you'd like an all vegetarian dish, you can easily substitute vegetable broth in place of chicken broth. This is one rice dish I plan on making more often for other meals. Aside from ham, this rice will go well with beef, pork, chicken and even seafood.

Spinach, Leek & Garlic Rice
recipe adapted from Epicurious

2 tablespoons olive oil
1 large leek, rinsed well and chopped (white & light green part only)
1 teaspoon ground cumin
2 garlic cloves, minced
1 1/2 cups long-grain white rice
1 10-ounce package frozen chopped spinach, thawed & drained
4 cups canned low-sodium chicken broth or vegetable broth

Heat oil in heavy large wide pot over medium heat. Add leeks and garlic and sauté until tender.

Stir in rice and coat with oil from the pot. Allow the rice to toast up slightly, about 3 minutes.

Add spinach and broth and bring to boil. Reduce heat to low; cover and simmer until rice is tender and most liquid is absorbed, about 15 minutes. Season to taste with salt and pepper.

Apple-Maple Glazed Chicken

noreply@blogger.com (Joelen Tan) — Thu, 22 Dec 2011 11:00:00 +0000

Do you ever get into a cooking rut or find yourself preparing the same meals in a predictable rotation? I do. It tends to happen more often when I'm caught up with the daily grind and haven't had a chance to relax and plan out recipes I've been meaning to try. Well, I had a little bit of free time recently (which is so rare these days) and was reminded of this recipe for Apple-Maple Glazed Chicken. It's a little sweet, a little savory and the glaze does something magical to plain old chicken...

I tucked this recipe away after coming across it in a magazine a couple of years ago. It originally called for orange juice and orange zest to give it some zing. I didn't have any orange juice on hand so I substituted it with apple juice. I loved how the apple and maple flavors worked so well together. It's truly a fall flavored dish that can be carried into the cold winter. You can prepare this with boneless, skinless chicken breasts if you wish... however just decrease the baking time so it doesn't overcook. If you like more apple flavor, try using apple cider instead! The chicken went especially well with maple roasted baby carrots and mashed potatoes.

Apple-Maple Glazed Chicken
recipe adapted from Taste of Home

1/3 cup apple juice
1/3 cup maple syrup
2 tablespoons balsamic vinegar
1/2 teaspoons Dijon mustard
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 clove garlic, minced
6 bone-in skin on chicken breast halves

Preheat oven to 350 degrees.

In a small saucepan, combine the apple juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in thyme, rosemary and garlic. Remove from the heat; set aside.

Sprinkle chicken with remaining salt and pepper. Bake chicken in the preheated oven, uncovered for 30-45 minutes or until a meat thermometer reads 170°, basting frequently with apple juice/maple mixture.

Baby Back Ribs

noreply@blogger.com (Joelen Tan) — Wed, 21 Dec 2011 11:00:00 +0000

I want my baby back, baby back, baby back, baby back ribs... We all know the jingle. Chili's Restaurant certainly had us singing their tune whenever we caught their commercial. And before you know it, you may have found yourself craving some baby back ribs shortly thereafter. It's been awhile since I've made baby back ribs so when there was a sale on baby back ribs at a local grocery store, it was easy to figure out what to have for dinner. More than anything, I just wanted lip-smacking, finger-licking good ribs, just like the Chili's commercial... only better. And thanks to Alton Brown, we got just that. These Baby Back Ribs will have you singing in no time!

More often than not, I'll adapt a recipe here and there to give it my own personal spin or to make use of ingredients I already have. For this, I followed the recipe almost exactly, with the exception of omitting the jalapeno seasoning the original recipe called for. These came out incredibly tender, delicious and completely satisfied our baby back ribs craving. It's important to note the dry rub mixture makes more than you really need, so plan on having a small container to store the excess in. It will be a mixture you'll be using again for sure.

Baby Back Ribs
recipe from Alton Brown

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed dried thyme
1/2 teaspoon onion powder

Braising liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepan. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

6 Eggs-tra Special Breakfasts

noreply@blogger.com (Joelen Tan) — Tue, 20 Dec 2011 18:00:00 +0000

Continuing on with my love of breakfast dishes to inspire you for the upcoming Christmas and New Year's Day holiday mornings (as well as mornings throughout the year), eggs are a definite must on any breakfast menu! Aside from preparing them the usual way (scrambled, sunny side up, over easy, etc), at our house, we love using eggs to make omelets, frittatas, or quiche... especially when we have random ingredients to use up. Omelets, frittatas and quiche serve as the perfect vehicle to gather up vegetables, cheeses and meats you have on hand. Here are some of our favorite omelet and quiche recipes that are make for 6 Eggs-tra Special Breakfasts...

Denver Omelette

Diner Style Omelette

Smoked Salmon Frittata

Vegetable Frittata

Spinach & Mushroom Quiche

Bacon Brie & Artichoke Quiche

Leek & Sausage Stuffed 'Shrooms

noreply@blogger.com (Joelen Tan) — Tue, 20 Dec 2011 11:00:00 +0000

If at first you don't succeed, try try again. This is one saying that needs to be up on my kitchen walls as a constant reminder. Sometimes when I try a new recipe, I'll get so psyched with great expectations... only to have a complete bummer on the plate. The most recent 'bummer' I had was a stuffing I made for Thanksgiving. I was leery about trying it again for another holiday dinner but thankfully it came out much better the second time around - if not better than I hoped. I don't know if it was the toasted {gluten free} bread, savory sausage, leeks or even the portabello mushrooms the stuffing sat upon... but whatever I did, these Leek & Sausage Stuffed 'Shrooms made me a believer of {gluten free} stuffing once again!

When I made the stuffing for Thanksgiving last month, I used a combination of {gluten free} breads and herbs. I had high hopes but it really didn't come out as I wanted. I was a bit disappointed because stuffing is one of my favorite side dishes of Thanksgiving! Then our good friends hosted a Thanks-mas holiday dinner (one held between Thanksgiving and Christmas) this past weekend. One of the special requests for the dinner was a gluten free stuffing, since it was the host's favorite part of a Thanksgiving meal. I was a bit hesitant to make stuffing again but this time, it came out perfect.

Instead of baking the stuffing in a large casserole dish, I opted to bake the stuffing on top of portabello mushroom caps. This allowed me to get some earthy mushrooms incorporated and they served as a great way to portion out the dish. It's just like a giant stuffed mushroom as a side dish!

Leek & Sausage Stuffed 'Shrooms
recipe adapted from The Knead for Bread

1/2 loaf white bread, diced {gluten free, if desired}
2 tablespoons olive oil
1/2 pounds mild Italian sausage, removed from casings
2 cloves garlic, minced
1/2 cups chopped leeks
1 tablespoon fresh thyme
1 1/2 teaspoons fresh chopped sage
2 tablespoons unsalted butter
1 cup chicken stock + more as needed
salt & pepper to taste
6-8 medium sized portabello mushrooms caps, stems removed
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees.

Place the diced bread into a large container for mixing. Drizzle bread with olive oil, toss to coat and transfer bread onto a large cookie sheet. Bake in preheated oven for 20 minutes or until toasted. Transfer toasted bread to a large bowl for mixing. When bread has finished toasting, lower the heat to 350 degrees and keep the oven turned on.

Meanwhile, in a large skillet over medium high heat, crumble mild Italian sausage into the pan. Add minced garlic and leeks. Sauté until sausage has browned and leeks have softened.

Add the sausage and leek mixture into the bowl with the bread. Pour in the chicken stock and mix until the chicken stock is all absorbed. Season with salt and pepper to taste.

With clean hands, carefully form a ball of stuffing, slightly smaller than the entire diameter of the mushroom caps. Place the ball of stuffing in the center of each mushroom cap and carefully flatten down to fill the entire mushroom cap with stuffing. Repeat until all the mushroom caps have been stuffed. Sprinkle the tops of the mushroom caps with Parmesan cheese.

Place the stuffed mushrooms onto a parchment lined baking sheet. Bake uncovered in the 350 degree oven for 20-25 minutes until tops have browned. Remove from oven and serve hot.

Four French Toast Favorites...

noreply@blogger.com (Joelen Tan) — Mon, 19 Dec 2011 13:00:00 +0000

What's your breakfast of champions? If you're like me, there are just too many great breakfast foods to pick just one. So far we've covered pancakes and cinnamon rolls. How about french toast to add to the list? Before being gluten free, I would stock up on various breads during the week and use them for french toast on the weekends. Making both sweet and even savory versions were a great way to use up the bread we had. A simple dip in egg and milk custard wash and a gentle pan fry in a touch of butter was all it took for these to put a smile on our breakfast table. Here are Four of our French Toast Favorites that are wonderful for the holidays and all year round...

Cinnamon French Toast with Cinnamon Syrup

Raspberries & Cream Stuffed French Toast

Cinnamon Roll French Toast

Savory Rosemary Garlic & Sundried Tomato French Toast

5 Cinnamony Rolls to Wake Up To...

noreply@blogger.com (Joelen Tan) — Sun, 18 Dec 2011 17:53:00 +0000

Thank goodness for the weekends. This is the busy time at work so I yearn for the weekends to just relax with my family and get my kitchen therapy in. Since I'm embracing everything the weekend offers, I'm sleeping in, enjoying lazy mornings and lately, breakfast has been my favorite meal. In the minimal time I have to check out my favorite food blogs and food sites these days, there are so many delicious posts on holiday meals, appetizers and desserts that I wonder what happened to the breakfast love?! I posted last week about some make ahead morning ideas but this week, I'm going to feature some other breakfast favorites. Besides, after all these wonderful holiday mornings, I know I'm going to need some tasty reasons to wake up to as we get back to the post-holiday daily grind!

Cinnamon rolls used to be something I either purchased from the bakery or rolled out of a cardboard tube before I felt comfortable using yeast. Now I wonder why I was even intimidated by yeast at all! Soon enough, I was making homemade cinnamon rolls and they are so much better than what I had before. They're not only delicious but great to make in various ways and incorporating different flavors. Here are 5 of my favorite cinnamon rolls recipes, which will make it easier to wake up in the morning... I promise!

Orange Cinnamon Rolls

Overnight Banana Chocolate Chip Cinnamon Rolls

Alton Brown's Overnight Cinnamon Rolls

Brioche Mini Brioche Cinnamon Buns

Cinnamon Rolls with Fondant Glaze

Chocolate Peppermint Snowflakes

noreply@blogger.com (Joelen Tan) — Fri, 16 Dec 2011 11:00:00 +0000

It's snowing a sweet storm of chocolates in my corner of the world! I've been enjoying this holiday season by squeezing in some kitchen time and I recently made these Chocolate Peppermint Snowflakes for coworkers. (They're getting quite spoiled by me these past few weeks!) It's all about the presentation since the ever popular holiday treat, peppermint bark gets a creative look. When you bite into these snowflakes, you'll get a layer of rich chocolate topped with white chocolate with bits of crushed candy canes floating about. I seriously need to make more because they're super addicting, aside from being super cute...

While many folks go nuts over Black Friday shopping deals, I'm all about shopping the day after Christmas to snatch up things I can use for the next year. That's when I purchased a whole bunch of snowflake cookie cutters on clearance. I knew eventually I'd use them somehow. When I dug up our holiday stuff, I remembered all about my snowflake cookie cutters along with a printed recipe for peppermint bark tucked in the same bag. Then it call came back to me. Last year I came across the idea of making peppermint bark in cookies cutters to give as gifts. I thought it was such a great idea that I knew I had to make it for this year. Rather than buying the pre-packaged set, I decided to get some cookie cutters, peppermint bark ingredients and package them up myself!

This recipe is very easy and is great to make with the kids. They can help crushing candy canes and even filling the cookie cutters with the layers of chocolate... not to mention help with wrapping them up! Note - these work best using metal cookie cutters. The plastic ones just don't work as nicely.

Chocolate Peppermint Snowflakes
recipe from Wilton

2 (14oz) bag dark cocoa candy melts
2 (14oz) bag white candy melts
3-4 regular sized candy canes, crushed up fine
12 small metal snowflake cookie cutters
2 disposable quart sized plastic storage (Ziploc) bags

Place cookie cutters on a parchment lined baking sheet.

Melt the dark cocoa candy melts in per package directions. Transfer melted candy into a quart sized storage bag. Using the filled bag as a pastry or decorating bag, snip a small corner to allow chocolate to come out of. Carefully squeeze out the chocolate into the bottom of each cookie cutter, dividing the chocolate equally. Allow to set.

Meanwhile, melt the white candy melts in per package directions. Stir in the crushed candy canes and then transfer melted candy into a quart sized storage bag. Using the filled bag as a pastry or decorating bag, snip a small corner to allow peppermint candy melts to come out of. Carefully squeeze out the peppermint candy melts on top of the chocolate layer inside each of the snowflakes, dividing the peppermint candy melts equally. Allow to set.

Once the candy has firmed up, carefully twist the cookie cutters to remove them from the baking sheet. They will come off easy once they have been set completely.

Package the chocolate filled cookie cutter as desired. To eat, pop out the chocolate from the cookie cutter and dig in! (They will come out easily with very little resistance).

Chocolate Peppermint Snowflakes