Cafe Maurice

A few friends posted Greek food a few days ago and I remembered eating this very delicious fondue recipe from Cyma last year. It made me crave again. This is a great appetizer.

I have been controlling my eating lately because I notice I eat more when I am stressed. So whether it’s stress about the kids, work or a possible credit card debt settlement (thankfully that won’t happen!), I eat. So when the negative feelings come, I try to stay focused and ward off negative energy through exercise.

• 5oz. of Beer
• 3oz. chopped cooked spinach
• 3oz. chopped artichoke hearts
• 1 demitasse spoon of minced garlic
• 8oz. shredded cheddar cheese
• 5 turns of cracked black pepper
• 3 cups of cubed bread – french/rye/pumpernickel
• 2 cups of vegetables – coliflower/carrots/celery/broccoli

Cooking Steps:
- First heat the beer on high heat until hot, add spinach, artichoke hearts and minced garlic and stir with a fork.
- Slowly add shredder cheddar. Whip continuously with a fork. Continue to add cheese and whip until your cheese is a "warm honey" consistency.
- Add pepper.
- Stir with a fork until the consistency is uniform.
- Turn the heat down to low, place bread and vegetables in to a basket or platter.
- Skewer bread and vegetables and dip into cheese fondue.
- Serves 2 to 4 people.

I have always loved the way food is cooked in my parents’ place. The simple sauce can be so yummy! I learned that our grandfather uses Kikkoman Soy Sauce! It’s like a testosterone booster for taste!

Here are some recipes to help you celebrate Kikko De Mayo, courtesy of Kikkoman.

Lime And Ponzu Carne Asada Marinade

Ingredients

• 2 pounds flank or skirt steak
• 1 cup Kikkoman Lime Ponzu
• 2 limes, juiced
• 4 cloves garlic crushed

Instructions

Combine, Ponzu, lime juice and garlic. Pour over steak and marinate overnight.

Mango Ponzu Salsa

Ingredients (Makes 2 3/4 cups)

• 3 tablespoons Kikkoman Ponzu
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 teaspoon cayenne pepper
• 2 cups diced mango
• 1/2 cup diced jicama
• 2 stalks green onion, chopped
• 2 tablespoons chopped cilantro

Instructions

In medium bowl, whisk ponzu, lime juice, sugar and pepper until sugar is dissolved. Add mango, jicama, green onion and cilantro; toss to combine.

Shrimp Fajitas

Ingredients (Yield: Serves 6)

• 1 pound medium shrimp, peeled and deveined
• 1 clove garlic, minced
• 1 small onion, thinly sliced
• 1 green bell pepper, sliced
• 1 tablespoon vegetable oil
• 1 cup lightly packed cilantro
• 1/2 cup Kikkoman Lime Ponzu
• 1/3 cup lime juice
• 12 flour tortillas, warmed

Instructions

Stir together shrimp, garlic, Ponzu and lime juice, let stand at room temperature 20 minutes. Heat oil in a large skillet over medium high heat. Add onions and green peppers to the skillet saute for 3 minutes, add shrimp and cook until shrimp turn pink, toss in cilantro. Serve with tortillas.

Source

All my calorie counting flew out the window today because of this yummy dish:

One serving of this delicious meal is a whopping 614 calories!!! Look at the oil, which is the main culprit why it is so delicious in the first place! Good thing I do not have oily skin, I’d need a natural acne cleanser for this!

Ingredients :

• 2-3 tbsp. oil
• 3 potatoes, peeled, quartered and fried
• 1 lb. chicken, cut into serving pieces
• 3 cloves garlic, minced
• 1 large onion, quartered
• 1 tbsp. patis (fish sauce)
• 3 tbsp. curry powder
• salt and pepper
• 1 cup water
• 1 red bell pepper, cut into big squares
• 1 green bell pepper, cut into big squares
• 3 celery stalks, cut into 1-1/2” long
• 1 cup coconut milk or evaporated milk

(Cooking Conversion Chart)

Cooking Procedures :

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.

It is no secret that I do not really cook. Entertaining for me at home involves pizza, pasta, soda and plastic paper plates from Yellow Cab Pizza all the time. Better spend money and enjoy than to cook and have your guests eat burnt food is what I always tell myself.

Setting up a party isn’t always easy, especially if you’re the host. To help with this, one good tip that you should probably keep in mind is the checklist, which consists of all of the things that need to be done and when you need to do them. Here are some points you might want to consider.

1. Think through your guest list. Determine the number of guests coming. Make sure people RSVP!
2. Once you’ve a guest list, believe by means of the timing. Make sure you make all the details clear.

3. Pick a theme. People are much more most likely to arrive out if there’s a call to action. Host an ugly sweater party, a potluck or a party for watching the season finale of the favorite show. It doesn’t actually matter what the theme is itself, but having one is likely to motivate your guests by giving them a thing to obtain excited about. Besides, half the fun of party planning really planning anything.

4. Get sufficient refreshments.

5. Take lots of pictures. And make sure you are in them!

After you are done with basics, you must focus on the highlight of the party – FOOD! There are two things that you should always have plenty of supply of: finger foods or appetizers and drinks or refreshments. We don’t control the flow or the length of the party at times and these two will make extended party times easier. Party Food Recipes can always be found online and I suggest you have a list of great appetizers on standby. It also makes a great serving food for guests during impromptu visits.

Some recipes to try:

Cream Cheese Wonton

Ingredients:

• 1 – 8 oz. package of cream cheese softened
• 16 – Wonton Wrappers
• Oil for Frying
• 1 – Jar of Sweet and Sour sauce for dipping

Preparation:

1. Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature. Vegetable oil or peanut oil works best.
2. While oil is heating, lay out as many wrappers as you plan to use.
3. Have a small bowl of water nearby to wet your fingers in.
4. Put a small dab of cream cheese in one corner of each wrapper, about 1/2” from the edges. Use about 1 tsp.
5. Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape.
6. Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much that they burst.
7. Drop several wontons into oil at a time. Turn over when the edges start to brown and cook for another minute or two.
8. Set on paper towels to drain, then serve hot with sweet-and-sour sauce.

Here is what I have been eating for breakfast twice a week (I try to control myself). And I try to limit myself to four pieces. I don’t add maple syrup anymore as the toast alone is sinful already (condensed milk + eggs). Then I always complain I don’t lose weight fast enough! I pair this with a tall (really tall) glass of iced coffee and I know I am starting my day right!

Easy French Toast

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredient List:

1 cup whipping cream
1/4 cup confectioners sugar (powdered sugar)
—————————-
1 loaf of Texas toast
4 eggs
1 teaspoon cinnamon
1/8 cup milk
—————————-
pure maple syrup

Kitchen Equipment Needed

Large frying pan
2 medium mixing bowls
Electric mixer

Instructions:

Step 1: Chill a medium mixing bowl and beaters for your electric mixer for 10 minutes in the freezer.

Step 2: Beat 1 cup of whipping cream and 1/4 cup confectioners sugar until soft peaks form. Cover and refrigerate until ready to serve the French toast.

Step 3: In a medium mixing bowl, break four eggs and whisk together.

Step 4: Add milk and cinnamon and whisk into the eggs.

Step 5: Preheat frying pan or griddle to a medium heat.

Step 6: Dip a piece of Texas toast into the egg mixtue with a fork and coat both sides of the bread evenly.

Step 7: Place in heated pan or griddle. Repeat with as many pieces of bread will fit into the pan at once.

Step 8: Fry until golden brown.

Serve hot and serve with butter, maple syrup, a spoon of whipped cream and a dusting of confectioners sugar.

Taken here.