Saturday, September 29, 2012

Mexican Comfort Food


Who is in the mood here for some Mexican comfort food? Raise your hands. 

I've been drooling over this dish for some time now.
One look and I was totally hooked. There was no escape for me. 

I knew I HAD to make it. HAD TO.

Melty cheese, chicken and some spicy enchilada sauce sitting on a bed of moist, soft, sweet corn pudding?

 Absolutely!

This is SO delicious! This is the kind of dish that will make you popular with the in-laws or at any party.

Life-changing possibly.

Tuesday, September 25, 2012

Oatmeal Dilemma

I am an addict. I am hopelessly addicted to sweets. I do try to control my addiction, but after a while, those uncontrollable cravings get stronger and stronger to the point where I'm constantly fantasizing  thinking about all kinds of desserts, even dream about it and I can't function well. I just can't help myself. 

This is me trying to get clean. Forcing myself to eat a mushy, sad looking bowl of oatmeal in the mornings, hoping to get something healthy into my system. But let's face it. Oatmeal, especially the instant kind, is just GROSS.  I don't know what it is about oatmeal that just completely turns me off. Maybe it's the texture..or that bland grayish color (shudder). How depressing!

Tuesday, September 11, 2012

Turn Stale Bread Into A Healthy Salad


Last week, I made this super yummy, rich and decadent Apple Rum Bread Pudding with Butterscotch Rum Sauce and bought 2 long loaves of french bread. It turns out, I only ever needed one. 

So what to do with the leftover stale bread? 

PANZANELLA.

Fresh juicy tomatoes, cucumbers, olives, red onion and basil leaves mixed with bread cubes toasted in olive oil and herbs, soaking up a delicious, tangy, slightly sweet Dijon mustard vinaigrette.  

You can NEVER go wrong with any of Ina Garten's recipes. 

Even my non-salad-eating colleagues enjoyed this. 

Healthy, refreshing and just perfect on a hot summer day!

Happy eating, everyone!



HEALTHY PANZANELLA SALAD
recipe adapted from  Ina Garten @ Food Network's Barefoot Contessa

7 small red tomatoes, cut into quarters
1 medium sized cucumber, seeded and cut (your preference)
half of a medium red onion, cut thinly
8 whole black olives, sliced thinly
a handful of fresh basil leaves

half a loaf of french bread, cut into 3/4 inch cubes
little drizzle of olive oil to coat the bread cubes
Mrs. Dash seasoning or Italian seasoning

SWEET DIJON MUSTARD VINAIGRETTE
3 small cloves of garlic, minced finely
2 tbsp + 1 tsp lemon juice 
1.5 tsp dijon mustard
2 tbsp honey
1/4 + 1/8 cup olive oil
1/4 tsp salt
1/8 tsp pepper

Preheat the oven to 350F. 
Spread the bread cubes in a non-stick baking sheet. Drizzle some olive oil over it and sprinkle some DASH seasoning or Italian seasoning. Mix with clean hands until properly coated. Toast for 5-10 minutes until lightly brown and crisp. Set aside.

Whisk the lemon juice, honey, garlic and mustard together in a bowl. Slowly add the olive oil while whisking to make an emulsion. Add the salt and pepper. Mix well. Set aside.

Mix the tomatoes, cucumber, red onion, olives, basil and bread cubes in a bowl. You may use all of the vinaigrette or just how much of it you want to add to the salad. Pour the vinaigrette over the salad. Season with salt and pepper. Toss gently. Allow to sit at room temperature for half an hour before serving to blend the flavors.






Friday, September 7, 2012

Drunken Apple Bread Pudding


 People have mixed feelings about bread puddings. You either love it or you hate it. I had never made a bread pudding before in my life until I was inspired by THIS from one of my favorite food bloggers.

Rum. and. Raisin

OMG It's absolutely my favorite ice cream! 

Then I remembered how this particular French Apple Cake from Dorie Greenspan is the most popular recipe post on my blog and I thought, "why not do a spin off on that with bread pudding?"  I love apples and rum. YOU love apples and rum. We can all be happy together. 
 
But wait, not too fast.
No one wants mushy, soggy, eggy, curdled bread pudding, right? Right.  
Then read on.