Cooked From the Heart » Archive
Shrimp with Garlic Butter
Aside from plainly boiling them, this is probably the simplest way to fix shrimps. Lately, rather than making pasta and shrimps, I’ve been cooking the shrimps this way separately so as not to get any essence of seafood for The Clone who will not touch any food tainted by the sea. To make this dish, prepare:Shrimps (head-on or less, peeled or not – your choice)5 cloves of garlic, chopped1 stick of butter3 Tablespoons of flat leaf parsleySalt & Pepper to taste Melt the butter in a skillet at high heat and briefly saute’ the garlic before adding the shrimps. Quickly stirfry until the shrimps turn pink, add the parsley and season with salt and pepper to taste. Serve over pasta or with good french bread and wine. … Read entire article »
Wine Racks for Our Kitchen
This is a sponsored postMy husband has been eyeing a built in wine rack at a restaurant that is similar to the one in this photo, for the longest time. Although he loves building things himself, he doesn’t always have the time. He loves wine, and I do too. We both like having some on hand when we are in the mood for when whe have company over. When we have friend over, they also inevitably bring wine as gifts so we end up having extra bottles at one time or another. We can probably store them in the refrigerator, but some wines are just not ideal chilled. Ergo, a space to store wine, aside from the pantry, has been needed in our kitchen for a while. These wine racks … Read entire article »
Filed under: reviews
Zucchini Fritters
I saw this recipe from Peggy of What’s Cooking in Carolina. Since I had some zucchini in the refrigerator that were begging to be cooked, I thought this would be a great one to try. Plus, with my husband and kids, anything fried is a guaranteed hit. I changed a few things around, but it is basically the same idea. Here is my version:2 green Zucchinis, grated2 yellow Squash, grated1/2 sweet vidalia onion, grated1 cup Korean Pancake Mix1/2 cup water1 eggSalt & Pepper to tasteOil for frying Mix the grated zucchini, yellow squash and onions in a large bowl. In a separate bowl, beat one egg, add the Korean pancake mix and water and mix until blended. Season with salt and pepper and pour over the vegetables. Mix well. Heat some oil … Read entire article »
Filed under: Korean, side dishes, Southern, vegetables
What’s for brunch?
BRUNCH = is the meal that is not breakfast, not lunch, but something in between. Whether I knew it or not, I’ve always been a ‘bruncher’ because I’ve never been an early riser nor organized enough to have a decent breakfast at the appointed time. Brunch is more the time when I take my first meal; that period sometime after 9am but before noon. Peggy at What’s Cooking in Carolina asked, Breakfast or Brunch? Well, ever since I moved to North Carolina, I’ve totally embraced Southern cuisine. Well, I would probably embrace any cuisine, but hey. A girl’s gotta eat. So in our kitchen, breakfast usually means Southern or Filipino breakfast. So please indulge me as I re-post for this meme, a previous post I made last year about Southern vs. Filipino … Read entire article »
Chicken and Potatoes in Cream Sauce
This dish is a variation of the Sassy Chicken with Mushroom and Sour Cream which was a recipe borrowed from the PinoyCook. These chicken and cream dishes have fast become a favorite in our kitchen both for their flavor and convenience. The boneless skinless chicken thighs that I buy in bulk from Costco are perfect for this dish because they are pre-proportioned so all I have to do for a quick meal is defrost a couple of packs in the microwave and I can have dinner on the table in less than an hour. Continue on if you would like the recipe.INGREDIENTS:10 boneless, skinless chicken thighs cut in pieces4 cloves garlic, chopped1 large onion, sliced1 Tbsp. fresh Thyme2 Tbsp. fresh Flat Leaf Parsley3 Potatoes, cubed1 stick (1/2 cup) Butter2 cups creamSalt, … Read entire article »
Filed under: chicken
Fried Turnip Roots
We got these gorgeous turnip roots from the garden the other day and I wanted to cook them right away to take advantage of their freshness. Normally, I would simply cook these roots along with the greens or just boil them and simply buttered. This time around, I wanted to try something new because the ‘simply boiled’ recipes just was not such a big hit with the girls. I thought I would try pan frying them, much like you would potatoes. It was a hit! The girls loved them cooked this way and we almost finished the whole dish in one sitting! INGREDIENTS:Turnip roots, sliced into 1/4 inch thickness1 large onion, chopped1 stick butter (1/2 cup)Salt & Pepper to taste1/2 cup Water Melt the butter over medium heat. Place the turnips and onions … Read entire article »
Filed under: side dishes, Southern, vegetables
Checkerboard Parfait
This recipe was cooked up by ASI based on the ‘Frozen Chocolate and Berry Chequerboard Parfait’ from the Crazy for Chocolate cookbook, part of the Kitchen Library Series by Bay Books. She did everything by herself, and except for a minor glitch where her beaten egg did not quite peak and had to start over again, she did quite well for her first attempt. We luckily had some very good strawberries on hand, and they were delicious in this dessert. The recipe also suggested raspberries as a good alternative or in addition to strawberries, but this time we couldn’t find raspberries in the store so this recipe only has strawberries. The process took several steps and many bowls, but she did very well following the directions. Now if only she would learn … Read entire article »
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