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BREAD AND BUTTER PUDDING

Bread and Butter Pudding is surely the ultimate use of leftover bread!! While wonderful made with pre-sliced bread, it’s company-worthy made with chunks of bread, whether it’s a leftover loaf, dinner rolls or even hot dog buns(!)

A classic comfort dessert, custardy on the inside, golden and buttery on top. The only real question is this: what will you serve it with? Ice cream, cream, custard – or something else? 😉

I remember the first time I had Bread and Butter Pudding. I was really cynical. Stale bread for a dessert?? It sounded ridiculous.

How wrong I was.

If you’ve never tried Bread and Butter Pudding before, be prepared to be amazed because it truly is a thing of beauty. Try telling me you don’t want to eat this!!

And while it’s well-known as a rustic, home-style dessert of frugal origins, nowadays the humble Bread and Butter Pudding even makes an appearance on the menu at upscale bistros! Though admittedly, they tend to make it with rich and extra-buttery bread like brioche and challah, which gives it a really luxurious edge.

But today, we’re using old school, economical everyday plain white bread. 😇 Though I think you’ll agree there’s nothing economical about how this tastes!!!

INGREDIENTS:

1 teaspoon ground cinnamon
1/4 cup sugar
4 Tablespoons butter or margarine, at room temperature
5 slices crust-on white bread
1/2 cup raisins
2 cups milk
2 eggs

 

DIRECTIONS:

*Preheat oven to 350 degrees F / 180 C
*Add cinnamon to sugar in cup and mix well.
*Set aside.
*Generously spread one side of each piece of bread with butter or margarine.
*Cutting diagonally, slice each in half.
*Arrange triangle slices in pan, slightly overlapping, with butter-side
up and cut edges facing the same direction, making a spiral.
*As you add the bread, sprinkle with sugar, cinnamon, and raisins.
*Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well.
*Pour milk mixture over bread and raisins in baking pan.
*Set aside for about 15 minutes for bread to absorb liquid.
*Bake in oven for about 30 minutes, or until top is golden brown.
*Serve the pudding while still warm in individual dessert bowls.
*It is eaten plain or with cream poured over it.

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August 17, 2023
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Shrimp Quesadilla Recipe

A tasty mixture of spicy shrimp, sautéed onions & bell peppers, garlic, and melted cheese crisped in a tortilla. These quesadillas are simple and a delicious way to enjoy shrimp! 

Calling all shrimp lovers! These DELICIOUS shrimp quesadillas are a must try. We’ve made them countless time and will continue to make them forever. They’re super quick and easy to make, packed with flavor and highlight shrimp in a festive and spicy way.

It’s all made in one pan in under 20 minutes tops. First the onions, bell peppers, and garlic are sauteed for a just a minute. Next, the shrimp and seasoning is added and cooked for just another minute or two (side note, shrimp cooks in literally minutes, which is why I LOVE cooking it).

Now, all that’s left is to add some shrimp mixture in a tortilla, top with cheese, and toast until crispy. The outcome is crispy quesadillas filled with cheesy shrimp and a mouth-watering flavor combo that is out of this world!

Serve the quesadillas with sour-cream, your favorite salsa or guacamole. I served them with my cilantro sour-cream sauce. They store very well in the fridge and can be re-heated in a pan to melt the cheese and crisp the tortilla.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, sliced
  • 1/2 bell pepper, sliced
  • 1/4 pound uncooked large shrimp, peeled and deveined
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
    Kosher salt, to taste
  • 2 tablespoons butter, at room temperature, divided
  • 2 10-inch flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese

Instruction

  1. Shrimp Quesadilla ingredients in bowls
    In a large heavy-bottomed skillet over medium heat, heat the olive oil until shimmering. Add the onion and bell pepper and sauté, stirring occasionally, until tender, about 6 minutes.
  2. Onions and peppers in a cast iron skillet with a wooden spoon
    Add the shrimp, onion powder, garlic powder, paprika, cumin, and salt to taste. Cook until the shrimp are pink and opaque, about 4 minutes. Transfer the mixture to a bowl and set aside.
  3. Onions, peppers and shrimp in a skillet
    Wipe down the skillet and return it to the heat, or use a separate skillet if needed. Add 1 tablespoon butter and allow it to melt but not brown.
  4. Butter in a cast iron skillet
    Add the tortilla to the pan and sprinkle about half the cheese on top of the tortilla, then top with the shrimp mixture and add the remaining cheese.
  5. Tortilla, cheese and shrimp mixture in a skillet
    Top with the second tortilla. Spread the remaining tablespoon butter on top. Cook until the bottom is golden brown and crisp, about 3 minutes.
  6. Quesadilla topped with another tortilla and butter, in a skillet
    Carefully flip the quesadilla and cook until brown and crisp on the other side and the cheese is melted, about 3 more minutes. Lower the heat if the tortilla is getting too dark before the cheese is fully melted.
  7. Shrimp Quesadilla cooking in a skillet
    Transfer to a cutting board and slice into wedges using a large knife or a pizza cutter. Serve hot with your choice of toppings or sauces for dipping.

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August 11, 2023
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Best Cauliflower Salad

– Fabulous! My guy is currently on a low carbohydrate diet so I thought I’d give it a try and didn’t expect much. We both loved it and I will continue to do it even after his diet is over. I didn’t use pickles or eggs, but it was just a preference. I will use it in the future. I also made half Duke’s Mayo (no sugar) and half sour cream. Thanks to the person who submitted the application – a real keeper.

– Great “fake potato” salad! We eliminated the s+p, thinking it was a personal preference, and omitted the onions because we didn’t have any. Cauliflower is one of our favorite vegetables, so it’s a clear winner! Thanks for the recipe!

– It was really great. I didn’t add the peas because I wanted it to be low in carbs. I have to admit I was afraid to try it, but it tastes like potato salad.

– This dish is delicious! My husband and I are on a low carbohydrate diet and it tastes just like the real thing. It’s one of the best “fancy” salads I’ve tried – and I didn’t even add the bacon. Thanks for the recipe!

– I love potato salad and all salads in general. I’ve given up on bacon because it reduces sodium and fat, but I bet it would be good. (I didn’t have any on hand)

– I was looking to use my cauliflower before going on vacation and I had all the ingredients on hand. It was very good. It’s not something I have to include in my rotation, but I will use it again when I need a cauliflower head. It’s important to add bacon if you have some on hand.

– It was pretty good. I switched from peas to red bell pepper because I don’t like peas and skipped the bacon to save calories, but it was a nice change that fit well into my low carb diet. Thank you!

Ingredients

1 cauliflower head steamed or boiled until tender in bite-sized pieces
6 boiled eggs (once cooked, peel the eggs, rinse them and separate the yokes in a bowl. Then, crush the yolk and cut the whites into small pieces and mix.
together.
1/3 cup (approx.) miracle whip or mayonnaise (do not use light as it contains more carbohydrates)
3 tablespoons of mustard
3 tablespoons of pickles
1/8 cup chopped onion (uncooked) can use more if you prefer
salt/pepper to taste

Itinerary

mix it all together and you can garnish with slices of egg and parsley
cool down during the night ( 1 cup of cauliflower contains only 3 carbohydrates compared to 1 cup of potato which contains 37 carbohydrates !!)

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August 9, 2023
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Roasted Carrots, Potatoes & Onions

Simple and clean! My complete own circle of relatives loves this recipe a lot if it have been for them, I could try this each day! Try it, you’ll love it! To put together this recipe, you’ll want the subsequent components:
Oven Roasted Potatoes and Carrots is a easy and clean dish that may be organized in only 10 minutes! It’s made in only one bowl with only some components for clean cleanup.

This roasted potatoes with carrots and onions recipe is versatile as all types of vegetables can be used.

* Ingredients :

° 2 pounds carrots
° 6 whole potatoes
° 1 sweet onion
° three garlic cloves
° 6 tablespoons olive oil
° ½ teaspoon dried thyme
° ½ teaspoon dried parsley
° Salt and pepper to taste

* Preparation :

The oven preheats 475 degrees F .
Peel the carrots, reduce into small pieces. Cut the potatoes into small pieces, leaving the peel on. Cut the onions into eighths. Mince the garlic.
Combine carrots, potatoes, and onions in a large bowl. Drizzle olive oil over veggies and add garlic, thyme, parsley, salt (to taste) and pepper (to taste). My heart till the veggies are included with olive oil and spices. Place on a cookie sheet in a single layer and cowl with foil.
Grill for forty five minutes. Remove the foil and keep toasting for another half-hour or till golden brown, stirring each 10 minutes.

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August 8, 2023
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Broccoli Cheese Balls

Broccoli Cheese Balls are crispy on the outside with 3 kinds of gooey melted cheese and fresh broccoli on the inside. Make a great appetizer!

Ingredients

1 1/2 heaping cups fresh broccoli floret

1 cup shredded Colby cheese

1 cup shredded cheddar cheese

4 ounces Velveeta, cut into small chunks

1/2 teaspoon crushed red pepper flakes

2 1/4 cups Panko crumbs, divided

1 egg, lightly beaten

1/2 cup all-purpose flour

2 eggs, lightly beaten

Vegetable or Canola oil

Instructions

    • Steam broccoli until slightly softened. Let cool.
    • Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
    • Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
    • Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
    • Place balls on a plate and refrigerate for at least 30 minutes.
    • Place flour in a bowl.
    • Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
    • Place remaining 2 cups Panko crumbs in a third bowl.
    • Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
  • Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.
  • Fry about 4 balls at a time cooking until golden brown on all sides.
  • Drain on a paper towel-lined plate.

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July 25, 2023
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How to make DINAKDAKAN

DINAKDAKAN
Dinakdakan is a popular Ilokano dish and this recipe is made of pork jowls, ears and liver simmered with spices then chopped and grilled until they are crispy in texture and smoky in flavor. It traditionally served with pig brain turned into a pate but this version uses mixed in mayo-vinegar sauce.

INGREDIENTS:

500g pork cheeks/jowls
500g pork ears
250g pork liver
1 tablespoon salt
1 teaspoon peppercorn
3 pcs bay leaf
5 cloves garlic
1 thumb-sized ginger
2 large red onions
1 stalk green onions
2-3 Thai chillies
1/4 cup vinegar
1/2 cup mayonnaise
pepper

Instructions

  1. In a pot add pork, garlic, freshly ground black pepper, bay leaf and salt. Pour water enough for boiling the meat. Cover the pot then bring to a boil, simmer for 45 minutes or until meat is really tender
  2. Remove from pot then drain pork pieces.
  3. Place meat into a grilling pan then grill until charred and partly crispy.
  4. Cut pork pieces into small pieces then place on a mixing bowl. Toss in ginger, chillies, onions, freshly ground black pepper, mayonnaise, vinegar and salt.
  5. Place in a large platter then serve.

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July 25, 2023
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How to Make Siomai

Ingredients:

1 kilo pork, use ground pork
1/3 cup jicama (singkamas), minced
1/3 cups carrot, minced
1 large onion
spring onions, chopped
1 egg
3 tablespoons sesame oil
5 tablespoons oyster sauce
1 teaspoon pepper
1 teaspoon salt
2 teaspoons sugar
small siomai wrapper
For the sauce:
soy sauce
calamansi
sesame oil
chili paste

Instructions

Mix all the ingredients for the filling in a large bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Brush steamer with oil and boil water. When the water gets to a rolling boil, arrange the siomai in the steamer and steam for 15 to 20 minutes.
Serve with dipping sauce.

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July 25, 2023
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No Bake Yema Cake

DRY INGREDIENTS

  • 1 cup cake flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup granulated sugar

MERINGUE

  • 4 medium egg whites
  • ¼ cup granulated sugar

WET INGREDIENTS

  • 1 piece egg yolk
  • ½ cup milk
  • ¼ cup softened butter
  • 1 teaspoon vanilla extract

YEMA SAUCE

  • 300 ml condensed milk
  • 370 ml evaporated milk
  • 250 ml all-purpose cream
  • 3 pieces egg yolks
  • 2 tablespoons butter
  • 1 tablespoon flour dissolved in ¼ cup water

TOPPINGS

  • grated cheese

INSTRUCTIONS

    • Lightly grease llanera or pan with vegetable oil. If using a pan, you may line the bottom with parchment paper for easy removal later.
    • Combine the dry ingredients in a large bowl. Set aside.
    • In a separate large bowl, beat egg whites until foamy using a hand or stand mixer using low speed. Gradually add sugar while continuously beating until all sugar is used up. Turn speed to medium and beat until firm peaks form. Set aside.
    • Add the wet ingredients to the dry ingredients in the bowl with egg yolk added last.
    • Take ¼  of the meringue and whisk it to the batter to lighten the batter texture. Fold in the rest of the meringue to the batter in 2-3 additions/batches. Fold just until no more white streaks or lumps are visible. Do not overfold or it will deflate the meringue.
    •  Fill  ¾ of the llanera or pan with the mixture. Tap them gently to release any trapped air bubbles.
  • Steam them over low heat for 15-20 minutes or until the inserted toothpick comes out clean. Transfer the llanera/pan into a cooling rack. Once the cakes have cooled down enough to handle, run a knife along the edges of the cake to release it from the mold.  Transfer the steamed cakes to individual containers or serving plates.
  • Make the yema sauce. In a deep skillet or saucepan, combine evaporated milk, condensed milk and egg yolks. Gently mix using a whisk. Bring to a simmer over low heat while gently stirring (with a whisk) regularly to prevent the bottom from burning. Add the all-purpose cream and flour slurry and continue to stir until it starts to thicken (not too thick). Turn off heat then add the butter and mix until well combined.
  • Ladle and pour yema sauce on top of the cake. Top with grated cheese.

NOTES

The batter in this recipe is enough to fill 2 large or 3 small size llanera.

There will be a lot of sauce left that can be refrigerated and used for other purposes like yema candy, yema spread, or fillings for other kinds of cakes or bred.

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July 25, 2023
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