French Crepes with Blueberry sauce and cream cheese fillings

I have seen ton of French crepes recipe floating around the internet, and I always wanted to make it.  However, I never got a chance to.  One day while I was surfing and stumbled upon World Market's web site and saw the Crepe Mix traditional French style and ordered it.  Since it's a long weekend, I made the crepes for my hubby and daughter.  They loved it.  Below are some of the pictures.

Tandoori Chicken Puffs

Recently, I noticed a lot of the folks in the food forum start making a lot of Indian dishes. It makes me want to make something really bad, but I don't have any Indian seasoning in my cupboard. Last week, I was at the grocery and noticed a jar of Tandoori seasoning stared at me straight in the face as if it was trying to tell me, "Take me home with you!" And Ta ta....that was how I came up with Tandoori Chicken Puff.



The golden brown color is so pretty, and they are simply delicious.

One can of flaky biscuit, I can make 16 of the chicken puffs.

Not only they are great for breakfast, but lunch and snack as well. I took the whole batch over to my in-law yesterday, and they loved it. This morning, I ended up making a new batch for my parents.

Ingredients:

1 can of flaky biscuits

a little bit of All Purpouse flour (use this to roll out your dough so it won't be sticky)

1 egg (use the yolk only for egg wash)

Seasonings:

2 Tbsp. yogurt

1/2 -1 Tbsp. Tandoori Seasoning

1/2 tsp. grated ginger

1 clove garlic, minced
1 TB of oyster sauce

Filling:

1 lb of ground chicken

1 onion (minced)

2-3 green onion (chopped)

pinch of salt

pinch of sugar

pinch of pepper

-Add Seasoning and filling together

Method:

1) Divide one piece of biscuit dough into half and roll it out in circle

2) Add in 1 TB of the filling and put in the middle of the dough

3) Fold it in half and press the edge together with your fingers

4) Brush the pastry with the egg wash using a pastry brush

5) Prehead the oven to 375F degress, bake for 15 minutes

6) Turn the oven down to 300 F degrees, and bake until golden brown.

7) Serve with a cup of coffee for breaksfast :-)

Vietnamese Sticky Corn

Today, I made Vietnamese Sticky Corn (bap nhao). I remembered eating this for breakfast every morning when I was in Vietnam. White corn blended with coconut milk and garnished with sesame seed, peanuts, salt, and sugar. And last but not least, you can garnished withshredded coconut.

I found a really easy recipe from the net credited to Ms. Apple. According to her recipe, all you have to do is put everything in the slow cooker. And the next morning, you will have a wonderful breakfast waiting for you.

Check out the sticky corn in the slow cooker.

Ingredients:

1 bag of dried corn

1 can of coconut milk (if you want less fat, then only put half can.)

1/2 tsp of salt

2tps of tapioca flour

shredded coconut

sesame seeds

peanuts

sugar

Method:

-pour the dried corn into a bowl and add water.

-let the corn sit in the water for an hour or so.

-pour the water out and put the corn in the slow cooker.

-add the following to the slow cooker: 5 & 1/2 cup of water, coconut milk, tapioca flour, salt, and mix well. And close lid.

-turn "low" on the slow cooker

The next morning, your sticky corn will be ready. All you have to do is scoop some out and put on a plate. Then add some sesame seeds, peanut, sugar, and some shredded coconut. And your breakfast is served.

I made two bags of dried corn yesterday, but I only used one can of coconut.

Grilled Salmon

Sunday Breakfast

Home Made Apple Cinnamon Rolls - Healthy Breakfast Treats

I love cinnamon rolls. It reminds me fond memories of the good old days. Looking back I could not believe that every morning I would have one huge cinnamon roll with ton of glaze drizzled over it. As I got older, I tried to be more healthier and stopped eating it altogether. I do miss it though.

Recently, I discovered a really nice recipe from 2mom and I tested it out today. It tasted great. It's not very sweet, and just perfect. I am calling it healthy apple cinnamon rolls. Check them out.



This was my breakfast treat.


Before baking


After baking

Ingredients:

Yeast Mixture:

155 ml of warm milk (110F degrees)

2 TB of yeast

1 tsp of sugar

Dough:

300 grams of All Purpose Flour

pinch of salt

1 egg

30 g of butter

50 g of sugar

2 TB of vanilla

Fillings:

3 apples (cut into small pieces)

2 TB of sugar

pinch of salt

pinch of cinnamon

1 TB of lemon juice

1/2 TB of butter

2 TB of raisins (pour some liquor in and let it sit in a container for 10 min)

Egg Wash:

-1 egg

-2 TB of water

Method:

Fillings:

-Put apple in the microwaveable container.

-Add the lemon juice and put in the microwave for 4 minutes.

-Add the rest of the fillings ingredients in. Put aside.

Yeast Mixture:

-Add all the yeast mixture ingredients together and let it sit for 7-10 minutes in a container.

Dough:

-Put all the dough ingredients in the standing mixture, and add the yeast mixture. Mix everything together for 7 minutes. If the dough is too sticky, then add in a few TB of all purpose flour.

-Put some oil in a container and put the dough in the container.

-Let it sit for an hour and it will double the size.

Put it all together:

-Divide the dough into half

-Flat it out using the rolling pin

-Add the butter

-Add the fillings

-Cut into 6 slices and do the same thing for the second piece of dough.

-Put the cinnamon rolls into a container and cover with food wrap.

-Let it sit on the counter for another 45 minutes and it will become bigger.

-After 45 min, brush the egg wash on top of the cinnamon rolls

-In oven 350 degrees for 15-20 min or until golden brown

-Brush one layer of butter to make it looks shinny.

Enjoy!

Baked Chicken Chive Biscuits - Ba'nh Xe^'p He.

It was such a nice day yesterday. I went out to my garden to clean up the mess from the winter, and I saw my chives are growing very nicely. I picked some of these organic garlic chives.




Organic Chives from my garden



I have no idea that I was going to make this snack. I looked in my freezer and saw 6 chicken legs. I decided take the meat out and put in the food processor with some seasoning. I used shallot, onion, sugar, salt, pepper, garlic, pepper, sesame oil, and oyster sauce. And of course chives. And voila, look what I made? Ta ta................... Baked Chicken Chive Biscuit. Nice huh?


One can of Pillsbury, flaky layer of reduce FAT biscuits, can make 16 of these yummy baked chicken chive biscuits.


I always have a can of Pillsbury in my freezer. There are 8 pieces of big biscuits in this can. I divided each piece by two and made 16. It doesn't take long to make this snack at all.


Here is a closer look.


Yummy! These will go well with a cup of coffee for breakfast.



Ingredients:
1 can of Pillsbury biscuits
1 small onion (minced)
1 small shallot (minced)
2 cloves of garlic (minced)
1 TB of sugar
1/2 salt & pepper
2 TB of oyster sauce
1/2 tsp of sesame oil
handful of organic chives
6 chicken legs (take out the meat)
1 TB of tapioca flour
2 egg yolk (to use for egg glaze)

Method:
1. Extracted the meat from the chicken legs (I only use half portion of the meat fillings for 16 biscuits. You can use 2 cans for 32 biscuits with the meat from the 6 chicken legs.)
2. Put the chicken meat in the food processor and pulse 3 times.
3. Marinade chicken with salt, sugar, pepper, onion, garlic, shallots, sesame oil, and tapioca flour
4. Take one piece of the dough and divided into half.
5. Scoop the filling into the dough.
6. Fold them together.
7. Brush with eggs yolk glaze
8. Oven 350, bake for 10 minutes.
9. Turn down the oven to 300, and bake until golden brown.

Enjoy!

Vietnamese Banana Cake

Yesterday I went to grocery store and saw a big bag of banana on sale for only $1.00 dollar. I bought it and made this Vietnamese banana cake for breakfast. I am not sure where I found this recipe, but it was different. This cake has coconut milk in it as well, and it tastes great with a cup of coffee.



Care to try a piece?


This is what the cake looks like when cut.

Peanut Sticky Rice - Xôi

There is a wide variety of glutinous rice dishes in Vietnamese cuisine. In Vietnam, a typical breakfast day start with a bowl of sticky rice. We have sweet xôi and savory xôi. Savory xôi can be eaten as lunch as well. Today, I made Peanut Sticky Rice, Xôi đậu phọng . This dish consists of peanuts cooked with sweet glutinous rice and coconut milk. Then you garnish with shredded coconut. Also you can add crushed peanuts, sesame seeds, a little salt, and/or sugar to suite your taste.

I made the whole pot. You can always warm it up in a microwave for the next day.


Here is a bowl for my loving hubby.

This is for moi :-)

Ingredients:

• 1 cup raw peanuts
• 2 cups glutinous rice
• 1 cup water
• 1/2 cup coconut milk
• 1/2 teaspoon salt
• 1 tablespoon oil (optional)
• Garnish:
• 1/2 cup shredded coconut
• 2 tablespoons crushed roasted peanuts (optional)2
  
• tablespoons sesame seeds (optional)

Method:
-Soak raw peanuts and glutinous rice in two separate pans for at least three hours in warm water, and drained.
-In a saucepan, cover peanuts with water and bring to a boil. Simmer for 20 minutes.
-In a non-stick saucepan, combine cooked peanuts, rice, water, coconut milk, salt and oil and bring to a boil. -Immediately turn down the heat and stir gently.
-Turn the heat to very low and cook until all water is absorbed - about 20 minutes.
-Before serving, fluff rice with chopsticks or a fork.

Steammer method:
-Combine cooked peanuts, rice, peanuts, coconut milk, salt, and oil.
-Steam 20 minutes over boiling water.

To serve: Garnish with shredded coconut. If you wish, add crushed peanuts, sesame seeds, a little salt, and/or sugar to taste.

Red Bean Sticky Rice Express -- Xôi đậu đỏ

Xôi is a dish that made out of glutinous sticky rice. It can be a sweet or savory depend on the ingredients you put in it. It comes in a variety of topings. In Vietnam, people eat this for breakfast. I just learned an express way of making this dish from Chi. Nguyệt Thy.


salt, sugar, peanuts and roasted sesame seeds.
Red Kidney beans

I bought kidney beans in a can . This way it will cook faster.

After you cook the sticky rice with the liquid from the kidney beans can for a few minutes, you mix them with the beans.


Then steam it for about 30 mintues, and you will have a great breakfast :-)


Ingredients:
1 can of kidney beans (I used 29 oz can)
2 cups of sticky rice
shreaded coconut (use as a garnish)
peanut, sesame, sugar, and salt
water
1 can of coconut milk or oil

Method:
1. Use the liquid from the kidney beans can.
2. Boil the liquid and a little bit more water in the sauce pan.
3. Add 2 cups of sticky rice.
4. Cook for 2-5 minutes (don't cook too long.)
5. Drain the liquid from the pot.
6. Mix it with the beans
7. Steam for 30 minutes
8. Add in the coconut milk (I only use the coconut cream portion. If you don't like coconut milk, you can add in a little bit of oil.)
9. Garnish with shredded coconut and peanuts and sesame seeds

Enjoy!

Left over bananas

I got up this morning and found 3 left over bananas. They were so ripe and about to go bad. Since there was nothing to eat for breakfast, I decided to make muffins. With 3 bananas, I was able to make 14 cranbery banana muffins.


They turned out perfect.

The muffin is so soft and moist inside.

These are for my hubby.

Check out my cranberry banana muffins :-)

Enjoy!