Easy Chicken Liver Recipe

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Personally, I prefer those happy-looking foods. What I mean by happy-looking foods are those with so much color and add-ins.  :D For example, I love veggie fried rice with all those beautiful peas, corn and carrots. I also love seafood or veggie pizza more than the plain ones. I love sandwiches and burgers with all those veggies and sauces. I love to see and taste different flavors.

I don’t have anything against plain, one-tone foods – I also love them. They are simple and easier to make, too. Especially when you are always in a hurry or have busy schedule, you opt to go with quick and easy meals.

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During weekends, especially Saturdays, I try my very best to make two savoury meals and one for my sweet tooth, or the other way around. With the busy schedule that I have, I should have something ready inside the fridge to heat or grab-on-the-go. But sometimes, you get sick eating the same food everyday so there are times that I go with instant noodles, fruit yogurt, cereals or eggs when I arrive home from work. :| However, there are Saturdays when I have to run some errands to add to my baking and cooking sessions. In these times, I have to go with easy and quick dishes.

I love chicken livers and I love them BBQ-d. But going with the latter doesn’t sound so quick and easy at all. Two things you can do – either marinate them the night before a busy schedule or you can just cook them right away. I almost know my activities for the weekend, so the night before, I marinated chicken livers. The marinade is very simple – olive oil, lemon, soy sauce, salt & pepper. You can ‘fry´ it the next day and you have a quick dish. ;)

thenotsocreativecook-ChickenLiver

Easy Chicken Liver Recipe

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients:

  • 500g chicken liver
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • ½ tsp pepper
  • ¼ – ½ tsp salt
  • Extra oil for ‘frying’

Instructions:

  1. Heat oil in your grill pan or frying pan.
  2. Add chicken livers and cook both sides (about 5 minutes each) or until slightly ‘burnt’.
  3. Garnish with cilantro or parsley (I believe cilantro is best) and squeeze some lime or lemon juice.
  4. Serve with bread, rice or can be eaten alone.

 Notes:

If you prefer to make this inside the oven, heat up your oven to 400F & bake for 15-20 minutes, making sure to flip them halfway of cooking.

Happy partying and have a wonderful weekend!!

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I am sharing these at Fiesta Friday #64, hosted by the Amazing A.

{Baking Challenge} Mini Challah Rolls

Taking a risk is one of the things that I am afraid to do because there is no assurance that I will be victorious. Somehow, baking taught me so many things – being patient, thinking out of the box, going out of my comfort zones and not being afraid to try again.

After the grins and jumps that I did after the success of the first homemade pizza, I moved to a higher level. This time, it’s something that requires more kneading (if by hand). I have a hand-held mixer with a dough hook, but as a beginner in bread-making, I prefer to knead by hand. The feeling of accomplishment is quite different. You get my point?

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I’ve been searching for bread recipes to try and there are so many amazing recipes that I couldn’t choose only one. If you are thinking that I bookmarked some recipes to add to my 5 km list, yes, you are correct. :D (I wish having a list of 5 km long means getting to finish 5 km by running.)

For my first homemade bread, I chose Challah Rolls. And mini ones… well, supposed to be mini ones. I just found these from Jonathan @ The Candid Appetite and I just can’t help but adore them. They are perfectly braided and beautifully browned. Who could say no?

I have said multiple times that I don’t like the smell of active dried yeast, so I used instant yeast instead. I don’t think I have divided the dough equally and braided them beautifully. Other than those, the Challah Rolls came out incredibly delicious – so soft and fluffy. I just could make them my pillow. :D The house smelled so good. Really, nothing beats the smell of homemade bread. It is crucial to wait for 30 minutes before eating because that’s when you will get the awesome deliciousness of the bread. These rolls are good with simply butter, or can also be enjoyed with a jam… also with Nutella, sunny side up, scrambled eggs, boiled eggs… :D

During the first FF challenge, many awesome bloggers helped me with my yeast problems, though I want to make some shout outs today –

Angie – I remember her telling me that Gerard @ Bread and Tortillas is pro at bread making, that he could help me.

Gerard – I did not wait for too long and Gerard emailed me explaining everything he knows and patiently answered all my questions. The most important thing that I have learned from him is ‘it is almost impossible to over knead by hand.’ And that’s what I did – I kneaded for more than 20 minutes and the texture came out really perfect.

Selma – she left me with a trick, a very good one:

“When I knead, I keep my left hand on the bottom of the dough and then pull and stretch at the top with my right hand, fold it over, give it a quarter turn and carry on. It’s all about developing the gluten strands.”

I did mine sideways – hold the dough and stretch them sideways like you are using arm equipment. And if you’d ask me if I did that for more than 20 minutes, my answer is a BIG FAT YES! :P

Linda – she was the one who strongly encourage me to use instant yeast. She also assisted me with all my bread-making problems and patiently answered all my questions and emails.

Also, thank you to all who left their comments on the said post and gave some ideas on yeast/breads. I appreciate everyone and this post is dedicated to all of you. <3

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Mini Challah Rolls

Ingredients

  • 2 packages (4½ teaspoons) instant yeast
  • 1 cup warm water
  • ¼ cup granulated sugar
  • ¼ cup vegetable oil
  • 4 egg yolks
  • 3¼ cups all-purpose flour
  • 1¼ teaspoon salt
  • 1 egg, lightly beaten, for egg wash
  • 2 tablespoons sesame seeds (optional)

Instructions

  1. In a large bowl, combine all except the last two ingredients.
  2. Mix with wooden spoon until you get all the flour on the sides of the bowl.
  3. Transfer to your slightly floured work surface and knead by hand until smooth and elastic. (You can also do the kneading using your stand mixer with a dough attachment for 7 minutes.)
  4. Shape the dough into a ball and transfer it to an oiled bowl, slightly coating the dough with oil as well. Cover with plastic wrap, placing the bowl [with the dough] at a warm place (microwave oven tuned off is one of the best place) and let rest for one hour or until doubled in size.
  5. Punch the dough down and let it rest again for another 45 minutes.
  6. Place the dough on a slightly floured work surface. Knead for few minutes.
  7. Cut the dough into 15 equal pieces.
  8. Covering loosely with a damp towel, work one piece at a time – roll the dough into a long rope. Twist it around and tie, tucking the ends underneath. Continue doing the same with the rest of the dough.
  9. Place the braided rolls onto a baking sheet lined with parchment paper. Cover again with plastic wrap.
  10. While waiting for them to rest, heat the oven to 350F.
  11. Brush the dough with egg wash and sprinkle with sesame seeds.
  12. Bake for about 25-30 minutes or until golden brown. Remove from the oven and allow to cool for 30 minutes before eating.

I hope you enjoy these! I want to know your encounters with the yeast beast. Leave your comments below. ;)

Happy partying and have a wonderful weekend!!

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Find me on Instagram, Twitter, Pinterest, Google+ and Facebook.

I am sharing these at Fiesta Friday #63, hosted by the Amazing A.

I am also sharing these amazingly delicious bread at

FoodieFriDIY 

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Bake of the Week

#CookBlogShare

Recipe of the Week

What’d You Do This Weekend?

In My Kitchen – April 2015

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Hello, dear friends. Again, welcome to my kitchen where you could see new stuffs I bought/given to me.

Once again, thank you to Celia @ Fig Jam and Lime Cordial for hosting In My Kitchen every month. This month, she has so many lovely stuffs in her kitchen. Come and visit her blog to see those. ;)

Now, let me bring you to mine…

In my kitchen is a food processor…

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Years back, my friend bought a DSLR camera with free food processor. She asked me if I want to take the food processor and I said ‘No’ and I told her to give it to her Mom. I was not baking that time and my blog doesn’t exist yet. But my first reason of not taking it was I didn’t know what to do with it. My desire to buy a food processor did not arrive until I started a blog.

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Wanna know what’s the first thing I made with it? Elaine’s Red Pepper Hummus. :D I really loved it with salted crackers. Yum! (Elaine, I think mine is too watery. Is it because I used capsicum??)

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In my kitchen is a timer…

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I mostly use my phone as a timer when I bake. My friend told me to buy a timer, and I told her I am satisfied with my phone, that I don’t want it. Recently, I finally gave up and bought a timer. It’s cute, yes?

In my kitchen are these beautiful spatulas…

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I have two spatulas already, both having the same color – grey and white. When I saw these, I just couldn’t help myself but to take them home. I told myself that I sometimes ‘need’ separate spatulas while baking multiple recipes. I guess having a blog really gives you reason to buy more stuffs for your props. :D

In my kitchen…

Whisker. Infuser.

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The whisker is a gift from my friend.

The infuser is a set of two. I am using the other one when I drink my tea and I am putting mint leaves so I don’t have to remove them using a teaspoon.

In my kitchen is a flour sifter. How easy it is to sift flour now? :D

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Now, let’s go to the edible ones:

In my kitchen is a bottle of sliced olives…

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When I made my first pizza, I bought fresh olives, expecting that those were pitted olives. Later on, a friend suggested keeping a bottle of sliced olives so anytime I want to make pizza or use them in something else, I have it on hand.

In my kitchen is a pack of ladyfingers…

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What am I going to do with these? Hmm, are you thinking of Tiramisu? Not quite. I have something very divine for you, but you will have to wait until I make them. :D

In my kitchen is Angel Flake Sweetened Coconut…

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Are you thinking what I’m thinking? Impossible Coconut Flan… Yes, please!! I have made it before (recipe here), but I want to make it again… or maybe I will try another recipe as there are so many amazing recipes with coconut. Ooohhh, I am so excited.

In my kitchen is Terry’s Dark Chocolate Orange…

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I saw this multiple times, virtually – the chocolate alone, with cakes and cupcakes. I love chocolate orange since I was a kid and I have thought of getting one for me. When I saw one, I did not take it – it’s expensive for me. But when I got home, I can’t sleep. The next weekend, I got one. :D

I hope you enjoy the little peek. :D Join us before the 10th of April and let us take a peek inside your kitchen.

Have a wonderful week to everyone!

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Brookies

It is so fun how food become so creative these days – the names of the food itself, the way how people combine two recipes together to create a new one… or how people mix and match ingredients from various recipes that they come out with one more amazing recipe.

thenotsocreativecook_BrookiesRed Velvet Tiramisu Brownies. Nutty Coconut Brownies. German Chocolate Brownies. Graham Chocolate Chip Cookies. Chocolate Cake Cheesecake. Marshmallow Oreo Brownies.

Sorry, I was craving brownies for more than a week, but I don’t know why I couldn’t make one. Maybe I want something else – not the plain, classic one. A new one. Create my own? Not yet.

I think everyone wants to create theirs. I also want to create one, but baking is a kind of science that you need to get the right formula if you don’t want to end up crying. Well, for some, they really take the risk, but I don’t think I will be able to create one recipe that I could really say it originates from me. Maybe… one day! We don’t know.

thenotsocreativecook_Brookies3Hmm… let me take back myself from the wonderland and accept the fact that what I can do for the meantime is combine two of my favorites – brownies and cookies. I’ve been seeing Brookies for as long as I can remember and I really wanted to try making some. When I baked Lily’s cookies, I did not use all the cookie batter and experimented on Brookies. I used the last brownie recipe I have which is a cake-like brownies. Since it’s a cake-like brownies, the cookie batter was heavier than the brownie batter that it did not ‘float’. I was expecting a cookie over the brownie cups, but I got a cookie ‘ball’ inside the brownie cups. I was just going to cry, but when I took a bite – wow, my two loves in one. It’s like the brownie married the cookie and they got a child named Brookie. :D

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I am thinking of making another batch of Brookies using different recipes to find out what went wrong with mine. I’d say that I’ll keep on trying until I found one that’s appealing to my eyes.

I hope you like this batch of Brookies. How about you? Have you tried making one? I want to know about the recipe you followed. :)

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I am sharing these at Fiesta Friday #62, hosted by the Amazing A, co-hosted by Jess & Prudy. I hope I am not too late.

I am also sharing these babies at

Sweet & Savoury Sunday

#SundaySweets

Recipe of the Week

Guest Post @ Sarah’s Little Kitchen: Nutella Soufflé

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I don’t think Sarah needs an introduction as most of you already know her. But for the sake of my new readers and friends, I will give a quick introduction about her. :)

Sarah is a sweet, funny, thoughtful, cheerful, bubbly little girl. See, you will not run out of words to describe her. She’s really an amazing person. She’s blogging from Sarah’s Little Kitchen and when you stop by at her blog, you will notice that she really loves anything sweet, Nutella, Speculoos and Biscof. :D

She’s kind of busy these days that she needs some blogging buddies to help her run her blog despite of her ‘absence’. Being a sweet friend that I am (ehem!), I made something for her –

Nutella Souffle-TNSCCSoufflé is lightly baked cake made with egg yolks and egg whites beaten to stiff peaks, mixed with other ingredients. According to Wiki, Soufflé is the past participle of the French verb souffler which means “to blow up” or, more loosely, “puff up”. Soufflé can be savory or sweet, depending on how the person likes it. Soufflé should be puffed up when it comes out from the oven and deflates or fall after 5 or 10 minutes.

I wanted a Soufflé with a beautiful height, but I was unlucky as I did not get that. I completely forgot that there are amazing tips running around the web to get that perfect-looking Soufflé. But who really cares about perfect-looking Soufflé when you have a Soufflé that sank in the middle to catch a good scoop of vanilla ice cream? Besides, it’s always the taste that counts. ;)

Nutella Souffle-TNSCC2This is my first time to make a Soufflé and I loved it with Nutella. I am so delighted that Sarah loved it, too, and made it as her post for her birthday yesterday and for her blogiversary. Everybody, hop on to Sarah’s blog to greet her a very happy birthday! You can also find the recipe for Nutella Soufflé when you visit her. ;) So what are you staring at? Go now!! :D

I hope you get to try this out and let me know what you think.

As per Sarah, ‘Have a delicious day.’ ;)

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While I am whipping up another post for Fiesta Friday #62, let me first share you this very scrumptious dessert for those who have not tried this earlier. :D Thanks to Angie, (who brought these very beautiful Pineapple Coconut Cupcakes) Prudy & Jess for hosting/co-hosting the party.


I am also sharing this very delicious dessert at

Sweet & Savoury Sundays

#SundaySweets

 

 

Kung Pao Beef

A spicy Chinese beef dish with peanuts, broccoli and carrots. Perfect for your Chinese food cravings. Best served with white rice.

thenotsocreativecook-KungPaoBeef2Let me ask you,

If you are an organized person at home, can you be the same at your workplace?

I don’t think I am good at organizing stuffs, but at least I am trying. At workplace? It depends upon how my colleagues behave or my boss treats me. See, most of the times, I keep our workplace in order, but when a colleague or your boss doesn’t see what you are doing, you lose interest in doing the same thing over and over again. As an employee, of course, you need a ‘tap on the back’ when you feel that you deserve it. Oh, well – that’s the life of an employee who doesn’t want to voice out what she feels.

thenotsocreativecook-KungPaoBeefBut I am a blogger who knows what she wants and as of this moment, I want to eat something Chinese. Apart from Orange Chicken and Sweet and Sour Chicken, I also love Kung Pao Beef. What I don’t like when eating in a Chinese fast-food chain is that the food is too oily that most of the times, it gives me a migraine. However, there are times that what I want from their food is the oil. This girl doesn’t know what exactly she wants, yeah? :D Well, you can’t be certain with foods all the time. :P

Maybe some of you wants to eat something Chinese today, so here I am satisfying your craving, or maybe ONE of your cravings. :D

KUNG PAO BEEF Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:thenotsocreativecook-KungPaoBeef2

  • 1 pound beef strips
  • 1/2 tsp salt
  • 1 egg white
  • 1 tbsp  Cornstarch
  • 4 tbsp peanut oil, divided
  • 1/2 cup skinless roasted peanuts
  • 5 dried red chili peppers
  • 2 cloves garlic, minced
  • 1 tsp ginger
  • 2 cups broccoli heads, separated
  • 1 carrot, sliced

Sauce:

  • 1 tsp chili paste
  • 2 tbsp dark soy sauce
  • 1 tsp rice vinegar
  • 1 tsp Sugar
  • 1/4 chicken broth
  • 1 tsp cornstarch
  • 1 tsp sesame oil

Directions:

  1. Slice the beef thinly and against the grain.
  2. Combine egg white, salt, and cornstarch then mix with beef. Set aside.
  3. Mix all sauce ingredients. Set aside.
  4. Add 2 tablespoons of peanut oil to heated wok/pan and stir-fry the beef until no pink is visible. You can also fry beef in batches. Remove the beef from the wok/pan and transfer to a bowl/container. Set aside.
  5. Add the remaining 2 tbsp of peanut oil. Stir-fry chili peppers and peanuts until peppers turn dark. Take the peppers and peanuts with a slotted spoon and transfer to the beef bowl.
  6. Take the wok from the heat and mix in garlic and ginger.
  7. Place wok back on heat, add carrots and broccoli.
  8. Return the beef back to the wok with vegetables. Stir-fry for about a minute.
  9. Pour in the sauce mixture and stir-fry to combine all ingredients.
  10. Serve with white rice.

I hope you enjoy this dish. Be full and happy partying. ;)

And ohhh, advance greetings to Michelle for her birthday on the 29th. I’ve learned that she has something for us. :D

A Post for National Nutrition Month

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March is National Nutrition Month. I was having second thoughts on writing about the topic because I didn’t know how to start. Being a lover of anything sweet and fried, I am not sure if I am able to write a word about eating healthy or anything of that sort. This is not a compensated post and all you will read below is hundred percent written by me.
Regardless of my busy life I have nowadays, I still would like to help spread the word about my thoughts about the topic. Here goes my views –
As far as science and human medicine is concerned, Nutrition is an intake of food or it is an interaction of nutrients and other substance to our bodies. Many of us doesn’t really care about what food we intake as long as we are happy about what we eat. In the end, we regret our actions and it leads us to being overweight or unhealthy. We discover these things when we get older or when we feel some physical pains. Thus, it is very important to make sure of our daily intake of food. It doesn’t mean that we can’t enjoy what we eat if we eat healthy things – we just have to find the right substitute. Also, balanced diet is really important.
Let me share my experience:
If you know me well, you know very well how I behave when eating. I eat a lot. I sometimes make a joke that my digestion works very fast that after eating a very heavy meal, I could eat the same thing over again after 30 minutes. Being a full-time employee, the only time I can eat is at breakfast and dinner. Meaning, I skip lunch and I mostly eat heavy meals during dinner. With the same behavior most of the time, I never knew that I am gaining weight. Last time I checked, I need to lose 10 pounds as I am already overweight.
Hitting the gym is not an option for me with the busy schedule I have. These days, physical fitness applications are everywhere and can be downloaded to our phones. Not only that, you can also download several applications which will help you about eating healthy or know more about balanced diet. With the millions of websites or blogs nowadays, there is no excuse about not being knowledgeable enough on what healthy/balanced diet is. Health insurance companies and others are even using technology to help provide their members with better information to stay healthy. Oscar Insurance provides health insurance in New York and New Jersey and offers their members a free fitness tracker and an app to help them get in exercise every day and keep track of other important health information.
Are you saying that you don’t have enough time even for workout at home? Guess what? Recently, my friend sent me a link which directed me to Cosmo PH’s The Tamad Girl’s Workout. (Tamad is a Filipino word means Lazy). With the given workouts, I don’t think there’s  room for excuses.
In addition, having a blog means having blogging buddies who promote healthy eating and encourage readers to start watching out the foods they intake. These bloggers also provide healthy substitute which is very good for those who are starting to change their eating habits.
Before I finally end this post, let me just say what I recently realized when it comes to eating healthy – “Always focus on starting a healthy diet which will lead to healthy lifestyle rather than only focusing on losing weight. Think that losing weight is just a bonus, and the most important thing is to have a balanced, healthy diet.”
Remember, “There’s nothing wrong with eating everything you want, as long as you eat moderately.”
I hope you enjoy this post and let me know what are your thoughts and what are you doing to keep you healthy and fit.

{Versions & Verdicts} Lily’s Best Chocolate Chip Cookies

Another amazing cookie recipe – crispy outside from the use of bread flour and  chewy on the inside.

thenotsocreativecook-ChocolateChipCookies2As the saying goes – “Happiness is an inside job.”

There are some things in your life that you keep on hiding or trying not to think of, but there are days that they want to let you feel that they are just there… waiting for you to let them in. I don’t like those days. Who does like that, anyway?

When you feel that way, you always find out something to distract you from the real problems. For me, baking and cooking help me a lot. Other than that, there are many things that could make me smile:

A slice of cake (or make that two). Funny book. Funny movies. Ice cream. Cupcakes. I say they are countless. And there are cookies.

thenotsocreativecook-ChocolateChipCookies3And when I say cookies, I mean the home-baked ones. And of course, the one I made. I also believe in the saying that you will never get enough of cookies. Trying out other recipes doesn’t mean that previous ones are not good. It just means that you are a certified cookie monster. :D
Months back, I saw some awesome cookies from Lily @ Little Sweet Baker and I just can’t help but adore those little ones. The use of the bread flour really intrigued me. I had remaining bread flour from the not-so-successful bread baking eons back, so I decided to try Lily’s cookies.

thenotsocreativecook-ChocolateChipCookiesMy Version: Whenever I bake cookies, mine are always thicker. Regardless, I really loved these cookies and I am sure I am going to make this again. I made this back in December, but I still can remember how super awesome are these. <3

The verdict? Ugh, do I still have to confess that I gobbled up these cookies like I was born during the Dragon era and it’s my first time to eat something as delicious as this? Ooopps, I just said it. Okay! I admit every word I said. :|

To get the recipe, you can hop on to Lily’s post as I have not changed anything from it. ;) Also, you can check some other droolicious recipes while you are there.

I may be late at the Fiesta Friday #60 event, so I am bringing these little ones earlier than usual, so you get your share while I am out. What do you say? :D

Have fun and happy partying!

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These little ones are shared with my amazing friends at Fiesta Friday, hosted by the Amazing A, with such an awesome surprise. Wanna find out? Click the Fiesta Friday linked above. :D

 I am also sharing these cookies at

Life vs. Blogging

Hi, dear friends and readers!

If you are following this blog for some time now, you are aware that I have Introducing ‘new’ bloggers and Tricky Tuesdays series. The reason of this post is to inform you that I will not be able to do the two series for maybe three weeks or so… Don’t think that I got tired or something close to that. I am not as I am enjoying giving you new set of friends and sharing new kitchen tricks. However, I am fully loaded with paper works and there are things I need to finish in a given time.

I wish I could be like –

i_dont_have_time_to_be_this_busyAhh – we gotta work to earn and we gotta earn to eat. :D

Weekends also mean running errands and my time be with my favorite place – the kitchen. On a brighter note, I’d still be blogging and continue to share new, delicious recipes as I have more time to cook/bake than blog. And some of my to-be-shared recipes are almost ready to be published. ;)

Anyway, that’s all for now. Rest assured that I will be back in business once I get my work done and make everything at work in proper order.

As always, I am grateful to all of you who are always stopping by especially when I post those two series.

Lots of love and hugs,

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