Sweet & Spicy Ground Beef with Corn & Sweet Potatoes

The title says it all, do I still have to say more?? Yeah – I could eat the whole recipe! 😀 That’s how delicious this dish is!

Some people say that when you are the youngest in the family, you are the luckiest one. When it comes to food, I say that I am the luckiest one… and I am the eldest.

When my two youngest sisters were still small, I used to feed them. And by that I mean I feed half to them and the other half to me. Shhh, this is one of my secrets!

‘Hey, you little ones, do you want eggs for breakfast?’

*sisters with sparkling eyes* ‘Yesssss! Eggs, eggs, eggs!’

‘Okaaaaay! I’ll make four eggs for both of you.’

*sisters looked at each other* ‘We cannot finish four eggs.’

‘Yes, you can.’ *insert evil laugh here*

You know what happens next… And the scene happened too many times!

Well, that’s just one. Others were like I was the only one who can reach that box of chocolate my Mom was hiding from (me? oh no, not from me) them, so they don’t eat everything in one sitting. So I am getting pieces of chocolates, few for my sisters and more for me. Of course, they have to tell my Mom that I got chocolates for them.

Some days I get lucky and some days I don’t, especially when my Mom caught me eating my sisters’ Cerelac. She was like ‘Hmm, that’s why you are telling me that it’s gone too soon!’ I know I don’t have an excuse for ‘caught in the act’, but I still made some unexplainable excuses. What did I tell her? I couldn’t remember.

Looking back, I am telling myself ‘I am a food savior!’ Yey! I am a hero! I am saving food from those little brats who couldn’t finish their food? How could they? I put a huge amount on purpose so the leftover could be mine. *knock on my door* ‘Um, Ate (a term when you call a girl older than you), I couldn’t finish my food.’ The Ate said ‘Uh oh… okaaay, put it there (my table).’ *again, insert evil laugh*.

I am basically the same person until now, even with my friends. *looks at my friend’s plate* ‘Ohh, you can’t finish that? Let me help you. You know they just throw food here at the restaurant when you don’t finish them. So it is better if I throw that leftover of yours in my tummy than in a garbage can.’ *friends don’t know what to say*

So that pretty sums why I am posting this recipe – I am saving food from going bad! A person who has a small tummy cannot finish the rest, so I helped her out. And I am glad that I did coz this was super gooood! Well, for a person who likes sweet dishes, yes, this is superb!! Ground beef with sweet and spicy sauce? Amazing! Add some corn kernels and my leftover sweet potatoes? Give me two additional serving of white rice, please!! You have to try this one! And oh, don’t skip the spring onions – they make the dish more delicious!

I am bringing this at Fiesta Friday #190. Thanks to our Angie and to our co-hosts this week, Shinta and Diann.

Sweet & Spicy Ground Beef with Corn & Sweet Potatoes

Ingredients:

  • 2 tbsp garlic, minced
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 1 tbsp canola oil
  • 2 tbsp ginger, grated
  • 1/8 – ¼ tsp red pepper flakes
  • 500g ground beef
  • ½ cup corn kernels, drained
  • ½ cup sweet potatoes, cut into small cubes
  • 1/3 cup spring onions, sliced
  • Salt and pepper, to taste
  • Cooked white rice, to serve

Instructions

  1. In a small bowl, combine soy sauce, brown sugar, canola oil, ginger and red pepper flakes. Set aside.
  2. In a large skillet over high heat, add ground beef and cook until no longer pink.
  3. Add in corn kernels, sweet potatoes, and sauce mixture. Cook for about 10 minutes.
  4. Turn off the heat.
  5. Season with salt and pepper, if desired.
  6. Top with sliced spring onions and enjoy with hot white rice.

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{Whole30} Smoky Sweet Potato Fritters with Cashew Cream

Crispy and smoky sweet potato fritters with only three ingredients, and then served with citrusy cashew cream that gives extraordinary taste to the fritters

Smoky Sweet Potato Fritters 1

Among friends and family, I love anything sweet the most. Of all the people I’ve been close to or worked with, I never met someone like me who loves sweets like I do. That changed until I met my new colleague:

*new colleague makes tea* Do you have sugar?

Me: Um, yes! *handed over the container with sugar*

*new colleague puts sugar in her mug*

Me: *very shocked* No way!! You didn’t just put 6 teaspoons of sugar in that small mug!!

*new colleague LOL* I love very sweet things!

Smoky Sweet Potato Fritters 4

That was totally crazy! Oh, wait… Does any of you consume that much of sugar in one small mug with one tea bag??

My boss knows that I love anything sweet, too. In fact, he gave me a small box of Baklavas! It was insane coz I was doing the Whole30 that time and it has only been two weeks. It was my fourth month, but I just can’t mess it up! Well, I’ve thought of taking a bite and convince myself that ‘Nah, it’s just a bite. It won’t hurt.’ I’ve fought very hard seeing that box in front of me for the whole afternoon. As soon as I arrived home, I placed the box in the fridge. And yeah, I survived the temptation. Bravo, Jhuls! Yourself is so proud of you!

Smoky Sweet Potato Fritters 2

Soooo, for a person who has a sweet tooth like me, it is kinda difficult to do the Whole30 without having anything sweet. Thanks to sweet potatoes. Aside from the lovely sweet potatoes, I love munching on cashew nuts, too.

I had sweet potatoes that have begun sprouting and I am a huge fan of sweet potatoes-smoked paprika relationship, so why not make something really good?? Add arrowroot starch and I am all set for my snack. Um, how about the ‘sauce’? I was lazy to make mayo and my ketchup is not Whole30 compliant so I had to check from my BFF Google what can I do? I came across with citrus cream and found out that it uses cashew nuts. No questions asked, no doubt – I should make it!

Smoky Sweet Potato Fritters 5

The citrus cashew cream gave a very nice taste when eaten with the sweet potato fritters. Imagine sweet and citrusy. It’s like a sweet potato lemonade. Um, is that a thing?? I had one problem which was the cashew cream not turning into a very smooth cream coz I used a regular blender. I think this is an excuse for me to get a high powered blender. What do you think?

Going back to these beauties, they are absolutely heaven! I’ve made eight from the recipe below and all went to my happy tummy!

I am bringing these at Fiesta Friday #189. Thanks to our Angie for making this amazing party possible.💐

Whole30 Smoky Sweet Potato Fritters with Cashew Cream

Ingredients:

For the cashew cream:

  • 1/2 cup raw cashew, soaked in warm water for 2 hours
  • 1/4 warm water
  • 2 tbsp coriander
  • 1 tbsp lemon juice
  • 1 tsp lime juice
  • Pinch of salt

For the sweet potato fritters:

  • 300g sweet potatoes, peeled and shredded
  • 2 tbsp arrowroot starch
  • 1 1/2 tsp smoked paprika
  • Olive oil

Instructions:

For the cashew cream:

  1. Place all ingredients in a blender and pulse until smooth.
  2. Transfer to a small container and place in the fridge until needed.

Source recipe: OnTheDF

For the sweet potato fritters:

  1. In a bowl, place all shredded sweet potatoes, arrowroot starch, and smoked paprika. Mix until combined.
  2. In a pan over medium heat, add in olive oil.
  3. Take about 1/4 or 1/3 cup of the mixture and press to bind. Fry in hot oil on both sides until cooked and crisp.
  4. Serve with cashew cream, mayo, ketchup or with your other dipping sauce.

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Cookie Butter Pudding

Super rich and creamy pudding flavored with cookie butter and then topped with crumbled cookie butter cookies

I had nightmares about food during the first week of doing the Whole30 program. That happened three times. The nightmarewere so vivid that I thought I was actually awake messing up with my Whole30 adventure by eating those delicious cakes and ice creams. When I am finally and completely awake, I was half relieved that it was just a bad dream and half unhappy that it was not true. Those look extremely delicious! I thought I am just the only one having those dreams, but I saw one video of a group of people trying out the Whole30 program and they also had food dreams. I am glad that I am not alone! 😀

Not only I had food nightmares during this adventure, but also a friend called Biscoff appeared in my dreams for nights and I can see it during the day. Well, not a ghost, but I can actually see a jar of Biscoff beside the microwave oven. I just ignore it as if I don’t see it standing (or sitting, whatever) there. But the sight of it is somehow ‘disturbing’. Why don’t I keep it where I can’t see it, you tell me? I will forget my friend forever and our relationship will be over! Sooooo, one day, Biscoff cornered me and zoomed in its date of expiry. That left me with no choice! Okayyyy, I will attend to the matter soon! Cookie butter going bad, whyyyyy? Well, when you were used to buying stuff in bulk and then you tell them “I am going on a Whole30 adventure. Unfortunately, I could not take you with me. Aha! I have an idea! Let’s give each other space, go through things and think if we still want to be in this relationship!

Back to Biscoff leaving me with no choice, but to use it…

As I’ve said before, I am trying to refrain myself from spending a LOT on food. The buying in bulk thing happened before I’ve come to my senses, so I looked for a recipe that I have most (if not) of the ingredients. So here goes this delicious pudding…

I may have stirred the mixture for a long time that the texture became thicker than I expected. There were lumps, too. Overall, the end result was fantastic. Cookie butter pudding that is so rich in flavor and topped with Bicoff biscuits – what’s not to love??

Since I am taking a break from my Whole30, I’ve decided to bring something naughty at this week’s Fiesta Friday #188 where I and the talented Nimmi @ Adorable Life are co-hosting. Come and party with Angie and the rest of the gang! Click on the image below. 😉

Cookie Butter Pudding

Ingredients:

  • 3 cups full-fat milk
  • 1 ¾ cup cookie butter
  • 2 tbsp cocoa powder
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • 2 large egg yolks
  • Cookie butter cookies (I used Biscoff)

Instructions:

  1. In a small bowl, combine cocoa powder, cornstarch, and salt. Set aside.
  2. In a large pot, add in milk and 1/3 cup cookie butter. Give it a good mix. Place on a stove with medium heat. Stir well.
  3. Add the powder mixture to the pot. Mix until well combined and until boiling. Keep mixing for about 3-5 minutes or just until mixture is smooth.
  4. In a small bowl, add in egg yolks. Add about ¼ cup of the pudding just to temper the eggs. Mix and place the yolk mixture back to the pot. Add the remaining cookie butter and mix until well combined.
  5. Transfer pudding into individual cups and top with chopped/crumbled cookie butter cookies.

Source recipe: Biscoff Pudding by Dine and Dish

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{Whole30} Coconut Harissa Curry Braised Chicken

Chicken thighs and butternut squash with coconut milk spiced with curry and harissa – super tasty and ohhh  so delicious!

Isn’t it upsetting that nobody from your folks eats your food expect you?? My youngest brother and two of my sisters told me that I have a weird taste buds. Does a sandwich with crispy fried chicken + strawberry jam sounds weird to you? Hmm, how about a cold/room temperature instant noodles paired with chicken nuggets that have been fried hours ago? Chocolate drink (Milo) being mixed with rice and canned corned beef?? The combos are amazing!! Why is everybody telling me that they are weird? Even my friends… whyyy?? C’mon… don’t puke now! We have different taste buds and mine is somehow really unique… Yes, that’s it!! It’s unique, not weird!

Enjoying your food alone feels upsetting, yes. It’s like you want to ask them ‘Hey, what’s wrong with my food?’ Or ‘Is there something wrong with my cooking??’ But sometimes, it’s nice having to eat them all by myself. Hey, I am not selfish. They don’t like the dish I cooked, what can I do??

At some point, you will REALLY ask yourself – ‘This is really good, how come they don’t like it?’ But again, you will come back to the answer ‘we all have different taste buds’. Am I making sense? 

This dish I am sharing now, I enjoyed it ALONE. And I don’t think it’s weird at all. And it doesn’t taste bad. Imagine chicken thighs and butternut squash with coconut milk spiced with curry and harissa. Do you NOW agree that it is super delicious?

This dish is super tasty. The smell of the dish, while I was cooking this, was all over the place and it was so tempting not to even try. I hope you are not doubting the yumminess of the dish – you know I will not share this I didn’t like the dish. Go on, make the dish and you will know that I am telling the truth! 😛

I am sharing this lovely dish at this week’s Fiesta Friday #186 with Alex @ Turks Who Eat and Colleen @ Faith, Hope, Love & Luck, our co-hosts. Also, thanks to the amazing Angie.

Whole30 Coconut Harissa Curry Braised Chicken

Ingredients:

  • Extra virgin olive oil
  • 4 chicken thighs, bone-in, skin-on
  • Salt and pepper, to taste
  • 1 tbsp garlic, minced
  • 2 cups onion, chopped
  • 1 cup butternut squash, cut into ¾ inch cubes
  • ¼ cup homemade harissa
  • 1 tsp curry powder (I used McCormick)
  • 1 ½ can coconut milk
  • 3 handfuls baby spinach

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. In a large pot over high heat, add in olive oil. Add in seasoned chicken thighs, skin side down. Cook 2-3 minutes each side.
  3. Lower the heat to medium. Add in in onions and cook until caramelizes (about 5-8 minutes). Add in garlic and cook for further 2 minutes.
  4. Add in chicken thighs, butternut squash, curry powder, harissa and half of the coconut milk. Simmer for about 15 minutes.
  5. Check the squash if it is cooked. If yes, add in the remaining coconut milk and let it boil.
  6. Turn off the heat. Season with salt and pepper. Add more harissa if desired. Add in baby spinach and cover until wilted.

Source recipe: Coconut Harissa Curry Braised Chicken  by Table for Two Blog

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S’mores Cookie Bars

Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. That describes these delicious s’mores cookie bars – perfect with a cup of tea or with a glass of milk.

My brain is like my Google chrome browser that has so many tabs open. That is why my Google browser is my BFF. Apart from the actual happenings in my life that I need to think of, I have been thinking of trying out those recipes I’d love to try waaaay back! But it is overwhelming having all those recipes that I decided to close the tabs instead of minimizing them to go back later on.

I have been thinking of not visiting Instagram or my Facebook page coz I feel that I don’t want to see that much of food photos or recipes. But when my friend sent me few recipes to try, the mood suddenly changed. ‘Wow! That cake looks so divine! I am going to save that recipe!‘ See? I was torn between a cook/baker who gets so enthusiastic when seeing delicious-sounding recipes and a blogger who wants to take a break.

When I want to make something, but I don’t like to get new ingredients, I summon all the ingredients that are close to committing suicide to get out from their hiding place. Well, they are very obedient so they usually come out quickly. And when I realize that they are too many to handle – I get overwhelmed again like ‘Others, please go back to your hiding place. Sorry to summon you all, but I didn’t mean to call everybody out.’

Here we go – graham crackers, marshmallows and some leftover chocolate chips (whaaaat??) – an excuse to finally make these S’more Cookie Bars. And finally, one tab is closing! What a relief! 

I love anything s’mores. Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. So it’s like a giant cookie with something close to a cake texture. Hmm, a large soft cookie? Yeah, something like that! (Sorry, guys, I am very bad at describing mostly anything. I only know how to describe ‘hunger’ and I know you know that, too.)

The source recipe used marshmallow creme, but as I said, I want to use whatever that’s very close to dying. These came out little soft (very fragile, let’s say), but these can be placed in the fridge before enjoying.

I am taking these with me at this week’s amazing Fiesta Friday #185 with our lovely host, Angie. Our co-hosts this week are Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.

S'mores Cookie Bars

Ingredients:

  • ½ cup butter, softened to room temperature
  • 2/3 cup light brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • ¾ cup graham cracker crumbs
  • 1 ½ cup marshmallows*
  • ½ cup chocolate semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350ºF. Prepare a 9×9 (or 8×8) baking pan lined with parchment paper.
  2. In a bowl, add butter and sugar, and until fluffy (about 3 minutes).
  3. Add in egg and vanilla, and beat until incorporated.
  4. Add in baking soda, salt, flour and graham cracker crumbs. Mix until dough forms.
  5. Take out about ¾ of the dough and press onto the prepared baking pan.
  6. Above the dough, add in marshmallow and chocolate chips.
  7. Press the remaining dough over the marshmallows and chocolate chips.
  8. Bake for about 20 minutes or until a toothpick inserted on the dough comes out clean.
  9. Cool completely before cutting and serving.**

Notes:

*½ cup marshmallow cream can be used instead of marshmallows

**This came a little soft, so I placed it in the fridge to firm a bit before cutting and enjoying. 

Source recipe: S’mores Cookie Bars by Something Swanky

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{Whole30} Balsamic Roasted Chicken and Veggies

Chicken thighs and veggies coated in balsamic vinegar and other spices you may already have on hand, roasted to perfection! Huge batch can be made ahead and reheated the next day/meal. 

Grocery shopping should be one of the happiest moments in a foodie’s life and grocery day should be labeled as ‘Oh! It’s a happy day!’ day. The ‘Oh! It’s a happy day!’ day turned out to be my ‘Oh! What a nightmare!’ day! I used to spend a lot of money on food, especially when my brain saved my Mom’s line “You don’t have to refrain from spending when it comes to food.” And yeah, for years, that’s what I did! Thanks, Mom! 

My feeling before when planning to go to the grocery store was 500% happy, but now it’s more like 5% happy that I am going to a happy place, 5% feeling anxious that I MIGHT spend much on unnecessary stuff and 90% I KNOW that I will get unnecessary stuff! Don’t ask how I know the percentage – I just know!

I was trying to convince myself that I am trying to eat healthier and eating more clean food than dirt can be a bit pricey. But again I realized that even if I eat dirt, I still spend a LOT! At the moment of receiving my salary, I have so many plans to buy (well, most of them… FOOD!) The truth is, I DON’T HAVE BUDGET FOR FOOD! I never did!

 

I just buy whatever I want! But as people say ‘you don’t always get what you want’.

Soooo…. I am teaching myself now how to limit my expenses when it comes to food! Sorry, Mom. I have to. I know you’ll be proud of me up there. Wish me luck!

I bought 8 pcs of chicken thighs, not-so-expensive sweet potatoes, mushrooms and I used the remaining bell peppers I have. I had balsamic vinegar and the rest of the ingredients so I had a chance to make this superb meal. The other four pieces chicken thighs were kept for another dish. I kept half of this dish for another day so this can be made ahead and reheated the next day/meal. See? I am learning…

What are you up to this weekend? For sure, I’ll spend some quality time with my kitchen. Right now, I am happy to be co-hosting Fiesta Friday # 184 with the talented and creative Petra @ Food Eat Love. And of course, this party is not possible without our Amazing Angie. Please click on the image below and take the time to visit, will ya?

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I hope you will love this dish and I am thrilled to know that balsamic vinegar is also Whole30 approved. So exciting!

Balsamic Roasted Chicken and Veggies

Ingredients:

  • 4 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 4 chicken thighs, bone in, skin on
  • 1 sweet potato, peeled and chopped
  • 1 red bell pepper, sliced into squares
  • 1 medium sized onion, quartered
  • 1 cup mushrooms
  • Parsley, for garnish

Instructions:

  1. Preheat the oven to 450F. Prepare a baking dish enough to accommodate the chicken and veggies.
  2. In a bowl, mix balsamic vinegar, oil, garlic powder, minced garlic, dried oregano and dried thyme. Add in chicken and sweet potatoes and give it a good mix. Add the coated chicken pieces and sweet potatoes in the baking dish and bake for 20 minutes.
  3. Add in the mushrooms, bell pepper and onion to the bowl with the vinegar mixture. Mix to coat. (You can add little vinegar & olive oil, if necessary). Add these veggies to the baking dish with chicken and sweet potatoes and bake for additional 15-20 minutes or until chicken is cooked through and sweet potatoes are tender.
  4. If desired, you can also broil the chicken and veggies to darken the color a bit. Add chopped parsley and season with salt and pepper.

Source recipe: One Pan Balsamic Roasted Chicken and Vegetables by Yammie’s Noshery

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Nilagang Baka (Filipino Beef Soup) – The quick and easy way

This is one of the popular Filipino recipes called Nilagang Baka (literally translates to “boiled beef”). Traditionally, the beef and veggies are simmered in an hour or so, but this can be done quickly. The quickest way to enjoy this soup is to cut the beef and veggies smaller. This turned out pretty delicious and so perfect with a cup or two of white rice.

Nilagang Baka

If you know me well, you know I can do meal planning for the whole day. Even I have other work to do, or my mind is very busy with something else, I could still a space for meal planning.

It was a not-so-busy day at work and I had all day for meal planning for the entire week. I have listed down all the ingredients I needed to buy. On my way home, ready to pass by the grocery store, I’ve thought of a different meal to prepare for dinner – this quick and easy nilagang baka, which is kind of Filipino beef soup. What happened to the plan? Scheduled for another time. 😀

I have posted a recipe of this before using a pressure cooker, but I want something else that’s faster than the pressure cooker. I know that the traditional way of cooking this is by using a large cut of meat (yeah, 1.5 inch cube is large for me) and boil until tender for about an hour or so. I don’t think I can wait that long. Cooking after doing the groceries on a work day? I think that’s too exhausting. So I’ve thought of making everything smaller – from the cut of beef to the veggies. Instead of using a larger cut of veggies, I cut them smaller and even used corn kernels instead of corn on the cob. This resulted in about 20 minutes meal (cutting of beef and veggies not included, but you know you can buy pre-cut beef & veggies if you’d like).

Nilagang Baka 2

I am very much delighted to share this with my friends at Fiesta Friday # 183. Our hosts this week are Sarah and Shinta. Thanks ladies and Angie.

Nilagang Baka (Filipino Beef Soup) - The quick and easy way

Ingredients:

  • cooking oil
  • 3/4 cup ripe tomatoes, sliced
  • 3/4 cup onion, sliced
  • 2 tbsp ginger, chopped
  • 250g beef, cut into small cubes (about 3/4 inch)
  • 1 cup sweet potatoes, cut into cubes (about 3/4 inch)
  • 2 long green chili
  • 1 cup whole kernel corn, drained
  • 3 handfuls of spinach
  • 1 1/2 – 2 beef cubes*
  • 3-4 cups (750 ml – 1 liter water)*
  • Salt & pepper, to taste
  • Fish sauce, optional

Instructions:

  1. In a large pot over medium-high heat, add in cooking oil until hot.
  2. Add in onions and tomatoes. Cook for 5 minutes.
  3. Add in ginger and beef cubes (start with 1 cube, then you can add more later)
  4. Add in beef and cook until no longer pink.
  5. Add sweet potatoes, green chili and 3 cups water. Cook for 10-15 minutes or until tender. (The time sweet potatoes are cooked, the beef will be cooked as well if you get a tender cut of beef)
  6. Do a taste test and check if the water is enough for you. Add a half or another whole beef cube and water, if necessary. Also, it’s time to season your soup with salt and pepper.
  7. Add corn kernels and cook for about 2 minutes.
  8. Turn off the heat and add spinach and put the lid on until the spinach is wilted.
  9. Serve while hot with fish sauce or with freshly squeezed lime/lemon/calamansi.

Note: Depending on your liking, you can control how many beef cubes you’d like or  how many ml water. You can also use beef broth instead of beef cubes and water.

 

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Harissa Spiced Roasted Chicken

Chicken pieces spiced with homemade harissa – spicy, sweet and delicious! This can be marinated ahead of time and roast the next day.

It’s funny how we complain about things without (sometimes) thinking that there are situations crazier than ours. I was just going through my drafts and saw less than 15 drafts to get rid of.  Then I’ve read Angie’s post and she has 61, while Mollie was down to 70 from 170. Wow! I laughed at myself. Now, I need to start getting rid of them. I have trashed some already, not because I don’t like the taste, but because I didn’t like the photo and I cannot take another photo after realizing that. Why not? Well, they’re already gone – swimming inside my tummy!

To get rid of my drafts, I am starting off with this one – Harissa Spiced Roasted Chicken. Super easy recipe, yet so good! You start off my mixing your spices, rub them all over the chicken pieces and add the veggies. Next thing is you roast them. Now, you can relax while waiting or you can muli-task. I’ll take the multi-tasking part! 😀

 

This dish came out a little lemony since I included lemon wedges with the chicken and other veggies while roasting. I am sure you can just squeeze lemon juice – it’s up to you. I used homemade harissa and my tummy was very happy!

I hope I am not that late to this week’s Fiesta Friday #182, co-hosted by Liz @ Spades, Spatulas & Spoons and Jenny @ Jenny Is Baking. Thanks, ladies and Angie!

Harissa Spiced Roasted Chicken

Ingredients:

  • 3 garlic cloves, peeled and crushed
  • 3 tsp harissa paste
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Pinch of salt
  • 4 chicken (I used drumsticks and thighs)
  • ½ lemon, sliced in wedges
  • 1 onion, quartered
  • 150g cherry tomatoes, halved

Instructions:

  1. Preheat the oven to 400F.
  2. In a small bowl, add crushed garlic, harissa paste, olive oil and a pinch of salt. Give it a good mix and rub all over the chicken pieces. Place in a baking dish.
  3. Add in sliced onion, tomatoes and lemon wedges, making sure that all seeds have been removed.
  4. Roast for 40-50 minutes or until chicken is cooked through, turning the pan halfway through cooking.

Source recipe: Sainsbury’s Magazine

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Cookie Butter Filled Chocolate Muffins

Chocolate muffins filled with creamy, cheesy cookie butter mixture. For all those chocolate and cookie butter lovers, you’d definitely love every bite! 

So I had plan for the previous weekend. You know I always do. I cannot go on a day without planning what do I have to do for the weekend. When the plan is finalized and entered on my system, nobody should change it. I even cannot change it. Otherwise, there will be a glitch. I had planned to go to to get stuff I’ve been planning to buy. No cooking and I finally get to buy those things – yay! Guess what? Just before that supposed to be a happy day (coz I call grocery day a happy day), friends called and said they will be coming for a visit.

Glitch incoming – I felt it.

So many things going on in my mind like ‘you know you should give me like a week notice’, ‘no food for you tomorrow’…. the mood changed to 180 degrees!

But knowing myself, I couldn’t let them come without anything to offer. And I have this mark on them that I always give them ‘take away’ bag whenever they come to visit. So I checked what can I make them for them to take home.

I remembered that I had cookie butter that’s going to go bad and needed to be used ASAP! And that recipe I pinned has been waiting for a while to be tried. Problem solved and the happy mood came back. I made a batch at night and saved some for the photoshoot the next day. I was waiting for them to leave before I do the photoshoot, but one stayed for a little more time. And that’s it – she found out why I haven’t placed much on their take way bags – coz I saved some take photos. 😀

These chocolate muffins are filled with cookie butter-cream cheese mixture. Every bite is a piece of heaven – chocolatey, creamy from the cookie butter filling. You can also find chocolate chips inside the muffins, so this is such a perfect treat.

Take a cup of tea with you (or should I?) and enjoy these yummy treat at this week’s Fiesta Friday #180. And hey, I am co-hosting with the lovely Tracey @ My Baja Kitchen.

Please do join us by clicking the image below and do not forget to mention in your post that you are linking up to Fiesta Friday party so you can be selected for the feature. And please, please be nice and polite by saying “hi” to our host, Angie, to your co-hosts and to some (if not all) party goers. Besides, this is a party. So bring out that chatter in you. 😉

 

Cookie Butter Filled Chocolate Muffins

Ingredients:

For the cookie butter filling:

  • 4 oz cream cheese softened
  • ½ cup cookie butter
  • ¼ cup white sugar
  • ½ tsp vanilla extract

For the chocolate muffins:

  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips, to be mixed with the batter
  • ¼ cup canola oil
  • ½ cup white sugar
  • ¼ cup milk
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/3 cup plain yogurt
  • ½ cup chocolate chips, for topping

Instructions:

  1. Preheat oven to 350F. Prepare 12 muffin cups lined with a paper liner.

For the cookie butter filling:

  1. In a heatproof bowl, add in cream cheese and cookie butter. Microwave for 1 minute with 15 seconds intervals until mixture has softened a bit.
  2. Add in sugar and vanilla extract. Mix and set aside.

For the chocolate muffins:

  1. In a large bowl, mix flour, cocoa powder, baking soda and salt.
  2. In another small bowl, add ½ cup chocolate chips and take about 1tbsp from the dry ingredients and add to the bowl with chocolate chips. Mix to coat. Set aside. (This will keep the chocolate chips to sink at the bottom)
  3. In a bowl or jug, add oil, sugar, and milk.
  4. Add egg, yogurt and vanilla and mix until well incorporated.
  5. Add dry ingredients to the wet ingredients and mix (do not overmix).
  6. Add in chocolate chips coated with dry ingredients and mix again to incorporate.

Baking the muffins:

  1. Using an ice scream scoop or a ¼ cup measuring cup, divide the batter into the prepared muffin pan, noting that you have to fill until halfway only.
  2. Take about 1 tbsp from the cookie butter mixture and add on top chocolate batter.
  3. Cover the cookie batter with the remaining chocolate batter.
  4. Top with the remaining ½ cup chocolate chips.
  5. Bake for 20-25 minutes or until toothpick inserted in the middle comes out with few crumbs, but not wet batter.

Source recipe: Peanut Butter Filled Chocolate Muffins by Sugar Spun Run

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