Chicken BBQ Pizza

Ingredients

One 9 inch Pizza Dough ( recipe in this blog)

1/2Chicken breast
BBQ sauce
1 clove garlic
1 tb minced onion
2 tb corn
2 tb pizza sauce
1 tb Extra virgin olive oil
1 tb cornmeal
2 tb chopped red pepper
1/2 cup shredded mozarella cheese

Directions
1) Cut chicken breast into half
2) Marinate chicken with BBQ sauce , then grill /broil for about 8 minutes each side in the oven
3) Cut chicken breast into cube
4) Preheat oven to 550F
5)Sprinkle cornmeal on a pizza pan and place the pizza crust on top of the cornmeal
6)Brush a layer of olive oil on the pizza crust
7) Arrange the garlic, onion, pepper, chicken, corn and mozarella cheese on the pizza
8) Bake on lower rack oven for 6 minutes, and bake on upper rack oven for another 6 minutes or until brown

Low Carb Caesar salad dressing and crouton

Yeah , yeah , eating healthy post again ! Crouton + Caesar salad dressing = Great salad. I remember the first time i cooked for my mother, i made caesar salad with a packet of crouton and packet of caesar salad mix. There, is my caesar salad which i claimed to make ! Seriously , why do people have to buy crouton and the dressing. It is extremely easy to make and you can whip the dressing up in 5 minutes or maybe less.

Recipes for caesar salad dressing

1 cloves of garlic / 2 ts of garlic powder

1/2 cup of low fat plain yogurt

1 ts worcestershire sauce

1 ts - 2 ts of white vinegar ( depends on preference)

1/8 ts salt

1 lemon

1 tb olive oil

mix everything together , cover

refrigerate until ready to use

Vegetable mix

* 1 slice of green apple , 1 ts chopped chives, 2 tb chopped red pepper , 1/2 cup chopped napa cabbage, tomato , 1/2 cup chopped brocolli

Crouton

Recipes

2 slices od stale bread

1 tb garlic powder

2 tb olive oil

1-2 tb dry basil and parsley

1)Peheat oven to 350F

2) Cut the bread into 1 inch X 1 Inch

3) Toss the bread with garlic powder, olive oil, dry basil and parsley unitl incorporated

4) Bake in oven for about 10-15 minutes ( until dry and brown)

p/s : this is a low carb version, and of course there is a real version of caesar salad out there in google ! :) enjoy !

Cream Puff with vanilla filling / Durian Filling

Cream puff is one of my favourite dessert. It has all the combination of crispy , chewy , creamy , yumminess . Love it , love it and love it . I am tasting one while i am writing this ! I can't find any cream puff beat the yummy home baked cream puff, honestly. I just love the freshly baked from oven hot cream puff with the chilled cream !

Below is the recipe i adapted from Allrecipes

1 cup water
1/2 cup butter
1 cup flour
4 eggs
1/4 tsp salt

For Vanilla filling
1 packet of instant vanilla pudding
2 cups of milk -2 1/2cup ( depending on the filling thickness preferred)

For Durian Filling

1/2 cup cool whip
2 frozen durian

Durian Filling
1) Defrost durian
2) Mash the durian and mix it with cool whip
3) Cool the filling until ready to use

Vanilla Filling
1) mix pudding with milk and chill in refrigerator until needed

Puffs Instructions
1)Preheat oven to 425
2)In a pan , bring water , water and salt to a rolling boil
4)Add in the flour until the flour forms a ball
5) Transfer the dough into a mixing bowl. Using a stand mixer, beat in one at a time
6) spoon 1 -2 tb to parchment paper to bake for 20-25 minutes , until brown
7) remove from oven and poke holes on the puff to let the steam out
8) pipe in the filing to serve

And see the happy face everyone around you enjoying the cream puffs !!!

Pizza Dough

This is the third time i am making pizza at home. This is the pizza dough recipe that i like best. With try and error, i came up with the ratio below. The pizza dough is crispy on the outside and chewy on the inside! The rule of thumb for pizza making is when you think the dough is sticky when u are kneading them , add some flour, 1 tablespoon at a time, and if you think the dough is dry/crumble, add 1 table spoon of water until you have a shiny and lively dough :)

To serve 4

Ingredients
2 1/2 cups all purpose flour + 1/2 cup ground semolina flour
1 level tablespoon salt
1 packet active dried yeast
1 tsp sugar
2 tablespoons extra-virgin olive oil
1 cup lukewarm

- in a bowl , mix all purpose flour, salt and semolina flour
- in a cup, add the yeast into the warm water, oil and sugar. Leave it for about 5 minutes.
- Then pour the yeast mix into the flour. By using a fork , mixing it until it all come together. Then , knead with hand until it becomes springy and smooth. To make sure it is well kneaded, poke on the dough , if it spring back , then it is well kneaded.
- place a very hot water in the oven on the lowest rack
- Place the dough in a large dusted bowl and dust the top. Cover with damp cloth and place it on the upper rack in the oven for 1 hour .
- When the dough double in size, punch it down and roll it out with rolling pin about 1/4 inch thick
- preheat the oven to 450F
- Put on the topping and bake in oven ( lower rack for 5 minutes, then middle rack for 4-5 minutes until it is browned)
- Then ITADAKIMAS


* tips on making pizza - Make sure the dough is well kneaded
* roll it out thin, really thin if you want to have a thin crust pizza !

Cornbread muffin

20 minutes breakfast ! I have never use cornmeal flour until 2 weeks ago to make corndog. Anyway , i found that cornmeal texture is great. So , the first thing on my mind this morning was to make cornmeal muffin. I knew it is going to be easy , but i did not know it is going to be SO easy ! Waw, done in 20 minutes, that is awesome ! This recipe is adapted from the Neelys.

http://www.foodnetwork.com/recipes/down-home-with-the-neelys/honey-cornbread-muffins-recipe/index.html

Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin
Directions
Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

*note: I used the parchment paper to replace the muffin cup papers so it wont stick.

Enjoy !

Cinnamon Rolls

I was so excited that i successfully made some cinnamon rolls today! It was good ... I was so excited that i wanted to start a blog and share all my successful recipe with everyone so that people can enjoy it too !

I just knead everything by hand and it works ! Yey !

Adapted from Alton Brown, Good eats

Ingredients

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• Vegetable oil

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 1 tablespoon ground cinnamon
• Pinch salt
• 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the roll and serve

Enjoy!