Nutella Wontons

I first saw this on Tumblr and I immediately wanted to make them. I kept making excuses and I finally found a reason to make them: for my breakfast club at work! (The breakfast club at work is basically a group of 18ish people and each Wednesday we rotate making breakfast for the group)

Courtesy of Giada De Laurentiis

Ingredients

• 16 wonton wrappers
• 1 jar of Nutella (or other hazelnut spread)
• 1 egg
• Vegetable oil
• Powdered sugar  

Directions

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Review

They turned out exactly how I had imagined: heavenly. It's such a simple dessert to make and the savory reward comes out tenfold. I don't know what else to say about them other than that these are to damn delicious. It is easy to over cook them, so don't listen to the 45 seconds that the directions tell you and just cook until they are a beautiful golden brown.

Mozzarella, Tomato, Basil Bruschetta

I hosted a dinner at my place and I decided to cook the same pasta I always cook (Cajun Shrimp Alfredo). But I wanted to complement it with an appetizer so I decided to make a simple bruschetta.

Courtesy of Giada De Laurentiis

Ingredients

• 1 (32-ounce) can whole tomatoes, drained
• 1 cup fresh basil leaves, washed and spun dry
• 4 tablespoons extra-virgin olive oil
• 6 cloves garlic, peeled
• Kosher salt and freshly ground black pepper
• 2 large French baguettes, sliced 1-inch thick (about 36 slices)
• 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Directions

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Review

This recipe is incredibly simple for how tasty and classy of an appetizer this can be. It says to use canned tomatoes, which I must admit made me a little skeptical, but it turned out really delicious. The toasted French bed with the mozzarella really sets it off, especially when it's right out of the oven. There were a few mistakes I made, though, since I was in a rush. Make sure to toast the bread first then put the cheese on after to melt it. Since I put the cheese on right away with some of them, the bread didn't have the crunch that makes it good. Also, make sure the liquid is drained as much as possible from the can so that it maintains a good consistency and color. I do want to try it with fresh tomatoes though. I'm sure it would make it taste even better. A friend, James, also suggested putting Parmigiano-Reggiano on top as well. All in all, a great appetizer.

MIA

I have been super MIA from this blog, but I haven't lost my love for cooking. I guess as a preview for things to come. I'll be making bruschetta tomorrow for the first time and I'll definitely be putting that up here. And since some awesome friends of mine gave me a slow cooker as a gift just two days ago, I'll be trying out some recipes to utilize this slow cooker.

If you have any suggestions, feel free to comment!

Mascarpone and Marmalade Stuffed French Toast

I have a breakfast club thing at my work where we rotate and each coworker brings in breakfast every Wednesday morning. Most people don't cook, but I feel like it's the perfect opportunity for me to learn new dishes and have people taste my cooking! I had high hopes for this one because I saw it on Essence of Emeril and it looked damn delicious.

Courtesy of Emeril Lagasse

Ingredients

• 6 eggs
• 1/2 cup heavy cream
• 1/2 orange, juiced
• 1/2 tsp orange zest
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 3 tbsp sugar
• 1/4 tsp salt
• 8 slices (3/4-inch) day-old brioche (or any thickly sliced bread will do)
• 16 tsp mascarpone
• 8 tsp orange marmalade
• 2 tbsp butter
• Powdered sugar for dusting
• Maple syrup for serving
  

Directions

In a mixing bow whisk together the eggs, cream, orange juice, zest, cinnamon, nutmeg, vanilla, sugar, and salt.

Lay the bread slices flat on a clean work surface. Spread 1 side of each slice with 2 teaspoons of mascarpone. Spread 2 teaspoons of the marmalade over the mascarpone on half of the slices. Place the slices together to form 4 sandwiches.

Worknig 1 at a time, dip the sandwich in the egg mixture, letting it sit about 1 1/2 minutes per side. Transfer to a plate and repeat with the remaining sandwiches.

Preheat a large nonstick skillet over low heat. Add 1 tablespoon of the butter. When the butter has melted, add 2 of the sandwiches and cook until golden brown on both sides, about 5 minutes per side. Repeat with remaining butter and sandwiches.

Cut the French toast "sandwiches" in half and serve hot, dusted with powdered sugar and drizzled with maple syrup, as desired.

Review

Can I just say, WOW? I had a feeling it was going to be good, but I didn't expect it to be this good. Maybe I'm hyping this up too much, but just the combination of flavors is just amazing! I absolutely loved this breakfast dish and I feel like cooking it again for tomorrow's breakfast since I have extra ingredients. The only thing was that I kind of rushed the cooking by cooking on high heat because I didn't want to be late to work. The toast came out looking a little burnt and it wasn't the crisp I was hoping for. But other than that, it was perfect. The second time, I made it for my boyfriend and the toast came out perfectly but this time I think I overheated the filling and it was just slipping all over the place. I'll perfect it one of these days! Regardless, this recipe is beyond amazing and it has revitalized my love for French toast.

Beef Broccoli (and Sweet Bell Peppers)

I have finally felt confident enough to post my Beef Broccoli dish. I've made this dish probably 4 times before this but it was just a disaster time after time. So here it is, my Beef Broccoli dish with some sweet bell peppers in the mix.

Ingredients

• 1 lb of stir-fry beef
• 1 stock of broccoli
• 1 sweet bell pepper
• 5 cloves of garlic, minced
• 1 tbsp of ginger, minced
  
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1 tbsp Chinese black vinegar
• 1 tbsp Sriracha
• 1 tsp sugar
• 2 tbsp corn startch
• 1 tbsp black pepper

(Disclaimer: the proportions are totally guesstimated and that's because I completely winged this dish)

Directions

Put all the ingredients (besides broccoli, bell peppers, and corn starch) into a large bowl. Let the beef marinade for 10 minutes.

Meanwhile, take a large pan and put it over high heat. Pour in some water to barely cover the entire bottom floor of the pan. Bring it up to a boil and put in the vegetables and cover. Once all the water is almost boiled off, drizzle with olive oil and pour in the beef and the marinade. Cover the pan and allow it to cook on medium-high heat. For a couple of minutes until all the beef is browned on the outside. Do not leave it over the heat for too long or else the beef will get tough. Pour in the corn starch to thicken the sauce and stir to a good consistency. Serve over/with rice.

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Beef Broccoli was one of the first dishes I put together when I first started cooking seriously. Unfortunately, I failed at my first attempt. The dish was too gingery and sour because of too much vinegar. The second time, there was too much corn starch and the sauce was overly solid. It looked like jello. The third time, I forgot the ginger and the beef was cooked for too long. But finally, I have a dish that I was proud of! It was absolutely delicious. It was seasoned well, the beef was cooked right, and the sauce was a perfect thickness. The whole time I was trying to follow some damn recipe I found online, but I just decided to wing it and cook it the way I thought it should have been cooked. Sometimes, you just gotta listen to your instincts and I'm glad I did it this time around. I think the only thing I would change is that I didn't have enough broccoli and too many bell peppers. Otherwise, it was delicious.

Grilled Chicken in White Wine Mushroom Sauce

I bought mushrooms because I love them in my pastas. But then I had so many mushrooms and I didn't know what to do with it. I remember one day, I made a random mushroom sauce with some heavy cream, milk, and it actually was half-decent. So I tried to look for a good one and this one stood out because it said White Wine in it and I've been dying to cook with wine.

Courtesy of Sunny Anderson

Ingredients

Brine:

• 2 lb of boneless chicken breast (with skin)
  
• 4 cups water
• 1 lemon quartered and juiced
• 1/4 cup sugar
• 1/3 cup salt
• 4 (6-ounce) boneless chicken breasts with skin
• 4 drops liquid smoke
• 4 tablespoons unsalted butter, softened
• 8 sage leaves
• Salt and freshly ground black pepper

For White Wine Mushroom Sauce:

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1/2 sweet onion, chopped
• 8 ounces baby bella mushrooms, sliced
• 1/4 teaspoon cayenne pepper
• 1/2 cup semi-dry white wine
• 1 1/2 cups chicken stock
• 1 tablespoon all-purpose flour

Optional:

• Baby carrots
• Potatoes
  

Directions

Preheat oven to 425 degrees F.

In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.

Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken
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The recipe and cooking directions are taken directly from the Food Network website. There are some modifications I made to it though.

• The original recipe asked for 1 cup of salt in the brine, but comments said that it was too salty. I cut the portion down to 1/2 cup and it was still a tad too salty so I suggest cutting it down to 1/3 or 1/4 cup.
• I didn't have drops liquid smoke, nor do I know what they are, and I didn't have boneless chicken breast with skin. Because of that, I didn't cook the chicken the way they asked me to. This is how I cooked it: I sliced the chicken into thinner fillets so that it would go through more easily. Then I barely covered the bottom of the pan with chicken broth and cooked the chicken in the broth. Then when the broth boiled away, I poured in some olive oil to give the chicken that crisp texture on both sides.

After many attempts to make a good grilled chicken dish, I finally caved and went to a Food Network website for some advice. I've made some pretty random chicken dishes, I wish I posted them. But this dish came out pretty well. It came out a little saltier than I would have wanted. I'm not sure if it was because there was too much salt in the brine or because I left it in the brine for too long, but regardless it tasted pretty delicious.

Seared Rib-Eye Steak

I RAN 10 MILES! Unbelievable! Therefore, I thought it was a perfect time to cook my Rib-Eye that I had in the freezer for about 3 months. I thought I thoroughly deserved some good ol' red meat. What else to cook it with?

Courtesy of Alton Brown

Ingredients

• 1 boneless rib eye steak, 1.5-inch thick
  
• Canola oil
• Salt
• Black pepper

Directions

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

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I cooked this steak for the first time last year when Aaron and I were living at the Residence Inn for reason I will not discuss on this blog. But when I first cooked it, it was DELICIOUS. It was honestly the best steak I've ever cooked for myself. It was juicy, medium-rare, appropriately seasoned, and incredibly simple! I just cooked the shrimp on the side with my own combination of spices (inspired of Emeril's Essence). And I didn't want to eat rice with this dish so I decided to make some potato fries with a potato I had left in my fridge. Although this meal was set up for ultimate success, I failed at two things: I overcooked the steak and I didn't have a metal strainer for the fries. What ended up happening was that I saw that the steak was done according to my timer, but since the timer was on my microwave I had the mentality thinking that since the timer was done the steak wasn't cooking anymore. Of course I was just stupid and I left the steak in the oven to realize 2 minutes later that it was still cooking. It wasn't medium rare like I had hope, more like medium-well bordering well-done. As for the fries, I didn't left the fries too long in the pot and I didn't have a metal strainer. All in all though, I think this could have been a delicious meal if I had just been paying more attention. It's simple and delicious, but this time around, the cook just failed.

Lemon Garlic Butter Shrimp Pasta

I had almost nothing in my fridge. I've been lazy to go get some groceries, mostly because I'm low on money and groceries would take a big chunk out of my bank account. But then again, how the hell am I going to eat? So what did I have exactly? Shrimp and spaghetti. What can I do? PLENTY!

Ingredients

• 1 lb of 21-30 count shrimp
  
• 16oz of spaghetti noodles
  
• 5 large cloves of garlic, finely minced
  
• 1 lemon, juiced
  
• 1/3 cup of olive oil
• 1/2 stick of butter, melted
  
• 1 tbsp of paprika
• 1 tbsp of garlic salt
• 1 tbsp black pepper
• 2 tsp of dried parsley
  

Directions

In a pot, boil the spaghetti noodles for 5-7 minutes, or as directed by the box. Drain water.

In a bowl, coat the shrimp with the paprika, garlic salt, and black pepper. In a skillet, put in 2 tbsp of olive oil with the garlic. Cook for 30 seconds and toss in the shrimp. Cook until the shrimp is at least half pink. Toss in the cooked spaghetti noodles. Throw in the butter and lemon juice and the rest of the olive oil, stirring frequently to allow them to coat the noodles. Season with additional paprika, garlic salt, and black pepper to one's preference. Season with parsley and the dish is ready to serve.


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I love cooking random dishes and having them turn out good. Before I conceptualized the lemon garlic butter idea, I thought of cooking a sweet pasta with moscato, strawberries, and apples because those were one of the few things I had in the fridge. I ended up abandoning the idea, but I really want to find something to cook strawberries and apples with now. My final dish, however, was quite delicious. It was definitely lighter than most of the dishes I cook, but I loved it. It's so much easier to cook than my typical tomato sauce or alfredo pastas. I do want to figure out a way to make the sauce a little more liquidy because there wasn't much of it when I ate it. Instead, the noodles had a very thick coat. Regardless, I still loved the dish! Now, time to figure out what I can cook with moscato, strawberries, and apples. It sounds scrumptious already!

Potato Beef

Honestly, I have no idea what to call it. But this is something I make quite often, but I've never posted it before. It's like a southern-style stir fry. Or the innards of a random breakfast burrito. And what did I come up with? Potato Beef. Hahaha, I'm so creative. The one I made today isn't exactly what I usually made. I added some, I took some out (because I was too lazy to get them at the supermarket). But this is what it looks like:

Ingredients

• 1 lb ground beef
• 2 large Louisiana hot links
  
• 5 cloves of garlic
  
• 2 medium-sized red-skinned potatoes
  
• 1 large sweet bell pepper
  
• 1 lemon, juiced
  
• 1/4 cup Worcestershire sauce
• 1 tbsp paprika
• 1 tbsp Sriracha
  
• 2 tsp salt
• 1 tbsp pepper
• 1 tsp sugar
• 1/2 cup grated Monterrey Jack cheese
• La Victoria's orange sauce (optional)
  

Directions

Drizzle some olive oil into a skillet and toss the garlic in. Let it sizzle for about 30 seconds and then throw in the ground beef and hot links. Pour in the Worcestershire sauce and lemon juice and let the ground beef cook until its slightly browned. Throw in the potatoes and cook until the potatoes are slightly softened. Toss in the bell peppers and cook for a couple of minutes. Season with the black pepper, sugar, paprika, Sriracha. Simmer the heat and sprinkle the cheese into the pot. Stir until the cheese is lightly melted. Serve with La Victoria's orange sauce.

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This my own take on "stir-fry". One day, I just decided to look into the fridge and tried to figure out what went good with ground beef. I remember by dad used to just cook ground beef with frozen mixed vegetables and it would be pretty decent, although I always thought it was a weird dish for some reason. I figured potatoes, bell peppers, and hot links would go well with ground beef and so I made it happen. I wouldn't necessarily call this dish amazingly delicious, but it's spicy, it's filling, and it works. I love making the dish because it's so easy and almost instinctive now. It gets the job done and so I love cooking this dish up.

Nibble Dish

Nibble Dish

This site is awesome. It’s pretty much a site where people post all their recipes and people rate it. I love that it is more cultured than the Food Network.