Nutty Peanut Butter Cookies

These peanut butter cookies are nutty, crisp bottom but still soft, not too sweet and perfect to dunk in milk or even to pair with tea

Do you like peanuts? Or any nuts? Hmm, how about peanut butter?

I remember my youngest sister eating peanut butter straight from the jar when she was little. She was lucky we didn’t share the same love for peanut butter. However, I loved (and still do) PB&J, especially the one with guava jelly – ohhh so so good! I could finish an entire bread loaf 😀 Just kidding… or maybe I’m not!

Where was I again?

Oh yes – peanut butter! I don’t know why I don’t like PB when it’s not with J. Well, it’s not that I really don’t like peanut butter like I don’t eat it, but I will avoid it if I can (more like of a love-hate relationship). My love-hate relationship with peanut butter is like my future – I can’t be sure of it. Just like when I saw these Soft Peanut Butter Cookies by A Dish of Sanity – I knew I had to try and check my relationship with PB.

I added peanuts coz I love, love peanuts. It is very dangerous to keep those in front of me so I decided to add them to these cookies.

Guess what?? I love the cookies – nutty, crisp bottom but still soft, not too sweet and perfect to dunk in milk or even to pair with tea. I love that crunchy texture from the peanut.

I kept some more than 4 days to check what will happen to them. The cookies got crispier like the ones you can buy from the store. I love both textures – soft and crispy and all gone.

I am taking these with me at Fiesta Friday # 201 (where did time go??) where Monika and I are co-hosting. Our Amazing Angie will be there, too. 😉 I hope you join us this week – food and friends = fun, right? Also, please visit other party goers as well. What’s fun in link and run??

Nutty Peanut Butter Cookies

Ingredients:

  • 1 cup chunky peanut butter
  • ½ cup butter, softened to room temperature
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 ½ tsp  vanilla extract
  • 1 ½ cups flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup peanuts, chopped

Instructions:

  1. In a large bowl, add peanut butter, butter, white and brown sugar. Using an electric mixer (or your stand mixer), beat until creamy.
  2. Add egg and vanilla extract, beat again until combined.
  3. In another bowl, add flour, baking soda and salt. Add this mixture to the butter-sugar mixture and beat until just combined. Place this in the fridge for one hour up to overnight to firm up.
  4. When ready to bake, preheat the oven to 350 F. Line couple of baking sheets with parchment paper.
  5. Using an ice cream scoop, take out about 1 ½ tbsp of dough and form into balls. Gently press chopped peanuts all over the dough (or you can roll them over peanuts). Place the cookie balls on a baking sheet, keeping 2 inches apart from each other.
  6. Bake for 10-12 minutes or until the bottom has turned brown. Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool further.

Source recipe: Best Soft Peanut Butter Cookies by Dash of Sanity

Note: If you want softer cookies, you can bake for 8-9 minutes. I like mine more on the crisp side, but still soft so I baked them longer.

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{Whole30} Roasted Chicken and Sweet Potatoes with Za’atar

A simple chicken and sweet potato roasted dish with the amazing flavor of Za’atar 

I have just discovered the deliciousness of Za’atar. I know. Silly, right?

I have this friend who used to get me flatbread and croissant with Za’atar and I was always like ‘NOOOOOOOOO!’. Don’t ask – I don’t even know. She never offered again.

Then one day, I’ve had a lunch with another good friend – she ordered a flatbread with cheese and Za’atar. You know how flatbread looks like when being served in a restaurant, right? Perfectly thin crust. That made me take one slice, then two, three, four, and so on. 😀

The same friend gave me a Za’atar mix (long way before the lunch), which I’ve been keeping for a while and figuring out how to use it. Ahhhh! After that bite (or bites!!), my love for Za’atar started growing and craved for anything Za’atar for more than a week! My craving is crazy that way.

Having that crazy Za’atar craving, I Googled until I found a recipe that I have all the ingredients I need. Yesssss!

The lonely chicken thighs and sweet potatoes are flavored with the delicious Za’atar mix. This dish is so good I can eat the whole thing at once! This would be very nice with flatbread (or any kind of bread, I think) or with rice. I was on a Whole30 street during this time, so I enjoyed this as is. It was super, super delicious!!

I am taking this with me at Fiesta Friday # 201 (where did time go??) where Monika and I are co-hosting. Our Amazing Angie will be there, too. 😉 I hope you join us this week – food and friends = fun, right? Also, please visit other party goers as well. What’s fun in link and run??

Whole30 Roasted Chicken and Sweet Potatoes with Zaatar

Ingredients:

  • 6 chicken thighs (or drumstick), bone in, skin on, washed and pat-dried
  • 6 tbsp olive oil
  • 3 tbsp lemon juice
  • 3 tbsp za’atar
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 300g sweet potatoes (or potatoes), cubed
  • Parsley, to garnish (optional)

Instructions:

  1. In a bowl, combine olive oil, lemon juice, za’atar and garlic powder. Adjust the taste accordingly by adding salt and pepper.
  2. Add in chicken thighs and sweet potatoes, mix to coat thoroughly. Marinate for about 20 minutes up to overnight. If marinating overnight, add the sweet potatoes with the chicken 20 minutes to 3 hours before baking and give them a good mix again.
  3. When ready to bake, preheat the oven to 400F. Place the chicken and sweet potatoes in a baking pan big enough to handle them. (You can also line the pan with aluminum foil.)
  4. Bake for 35-45 minutes or until the chicken is cooked through. (The juice when you cut the thigh is no longer pink.)
  5. Garnish with parsley and drizzle with lemon before serving if desired.

 

Source recipe: One Sheet Pan Roasted Za’atar Chicken and Potatoes by Little Spice Jar

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Kalamata Olive Hummus

Take your hummus to the next level by adding Kalamata olives – the saltiness of the olives along with the brine gives the plain hummus an extraordinary make over

Kalamata Olive Hummus 2
sorry for the not-so-good-quality of the photo

I fell in love with hummus about three or four years ago (?).

At first, I thought hummus can’t be more exciting. I thought:  having a bread on the side, some veggies and scrambled egg would keep me love the old, plain hummus like no other.

The good thing with hummus – when you have the basic recipe, you can add whatever you fancy. I have tried with roasted red bell peppers and it was amazing! I have also tried this Gochujang Hummus – oh my! It was really good!!

So it happened that I had kalamata olives and I don’t know what to do with them (I only eat olives when they are in pizza). I had to look for recipes and this caught my attention. Again, I was like, ‘Why I haven’t thought of that?

You know what happened next – I took my food processor to do its job. I used the same Easy Microwave Hummus recipe I have on the blog and added chopped kalamata olives along with its brine.

Thanks for the inspiration, Christine!

Oh my! This Kalamata Olive Hummus is so good I could eat the whole thing in one go! The saltiness of the olives and that brine – it is extraordinary! If you are a hummus lover, you’d definitely love this twist! Trust me coz I really did!

I am taking this with me at Fiesta Friday # 200. No co-hosts for this week, so we will come back on Tuesday to vote for our favorite recipes. 😀 Thanks to our lovely Angie for hosting! Happy Fiesta Friday, people!

Kalamata Olive Hummus

Ingredients:

  • 1 15-ounce can chickpeas, drained, water reserved (optional: you can reserve 1 heaping tbsp for serving later)
  • 1/3 cup Kalamata olives, chopped
  • 1/2 – 1 tbsp olive brine
  • 3 cloves garlic
  • 1/3 – 1/2 cup tahini
  • 2 tbsp fresh lemon juice
  • Salt, to taste
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Paprika
  • Roughly chopped parsley

Instructions:

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a bowl, place your drained chickpeas and remove the skins by taking pieces with both of your hands and rubbing them together. You will notice that the skins with be removed easily and float, then you can easily discard/pour out the water along with the skins.
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave for 4-5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with chopped Kalamata olives, brine, lemon juice, salt and tahini. While the food processor/blender is mixing, add olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired.
  7. Transfer to container and place in the fridge to thicken up and develop flavor.
  8. To serve, drizzle more olive oil, pitted Kalamata olives, chickpeas, roughly chopped parsley and paprika. Serve with your favorite crackers, veggies or pita bread.

Note: Skinning the chickpeas is totally optional. You may start with 1/3 cup tahini and add as needed.

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Calamansi Crumb Muffins

Calamansi flavored muffins with crumb topping and citrusy, sweet glaze – soft, moist and so delicious!

You may think that I am insane if I tell you that am not a huge fan of baked goods that are citrusy. Well, I love my Mom’s orange chiffon cake – ahhh so good! That’s another story – never made it still. Anywaaaaay, as I was saying – I am not a huge fan of baked goods that are citrusy (except anything orange – orange cake, orange brownies… you name it). I was given few lemon-flavored treats before and I liked them, but I never reached the point of wanting to make them. But these Calamansi Muffins from Lalaine really got me curious.

I had a good quantity of calamansi and I wanted to make something out of it aside from cutting in half and squeeze the juice in my mouth with salt.

Back to Lalaine’s Calamansi Muffins, they sound really good. I imagined my Mom’s orange chiffon cake, but in muffin form. Huh? Crazy imagination. Also, the crumb topping really did a good job in convincing me so I gave the recipe a shot.

And I made the right decision. The muffins were beyond perfection – the sweetness and the calamansi flavor is just in the right balance. The muffins itself is delicious, but who wouldn’t want a crumb topping and a citrusy sugar glaze?? I don’t know about you, but I don’t think it is a good idea to skip them.

I added calamansi zest to the sugar glaze as I really want the calamansi flavor to stand out in every bite! And don’t you just love that color in the glaze?

The muffins came out really soft and I loved the brown edges. I was a little disappointed at first when I found out I didn’t have muffin liners. In the end, I was thankful. 😀

You really have to try this one. Hmm, in case you don’t find calamansi, you can use lemon. I just don’t know if you can use the same quantity of calamansi.

I am taking these with me at Fiesta Friday # 200. No co-hosts for this week, so we will come back on Tuesday to vote for our favorite recipes. 😀 Thanks to our lovely Angie for hosting! Happy Fiesta Friday, people!

Calamansi Crumb Muffins

Ingredients:

For the crumb topping:

  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1/4 cup butter, melted

For the muffins:

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup canola oil or any light-tasting oil
  • 1 tbsp calamansi zest
  • 2 tbsp freshly squeezed calamansi juice
  • 1 cup yogurt
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt

For the calamansi glaze:

  • 3/4 cup powdered sugar
  • 3 tbsp freshly squeezed calamansi juice
  • 1 tsp calamansi zest (optional)
  • Pinch of salt, to balance the sweetness

Instructions:

  1. Preheat oven to 375 F. Generously grease 1 or 2 muffin pan. Set aside. (Alternatively, you can use muffin liners.)

For the crumb topping:

  1. In a bowl, add all ingredients for the crumb topping. Mix using your clean hands or fork until it crumbly.

For the muffins:

  1. In a bowl, add eggs and beat until frothy.
  2. Add sugar and oil, and beat again until creamy.
  3. Add calamansi zest, calamansi juice and yogurt. Mix just until combined.
  4. Sift the flour, baking soda and salt. Lightly mix the dry with the wet ingredients until combined. Do not overmix.
  5. Fill the greased muffin pan until 3/4 full. Add crumb topping on top of each muffin.
  6. Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  7. Let cool for 5 minutes in the pan before transferring to a cooling rack to cool completely.

For the calamansi glaze:

  1. In a bowl, combine all ingredients for the glaze and mix.
  2. Drizzle over muffins.

Source recipe: Calamansi Muffins by Kawaling Pinoy

Note: I made 14 muffins.

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{Whole30} Sweet Potato Chicken Poppers

These Sweet Potato Chicken Poppers are so good that you’d want to put one after the other in your mouth. They are Whole30 compliant and baked (yay!), so they are good for you.

Some of you might say, ‘Wow! Congrats on keeping up with your Whole30!’

Honestly, I don’t do the 30 days anymore. It’s Whole6 now – haha! I strictly follow the Whole30 rules for 6 days and then I will have a rest (okay, cheat day!) for one day. If there are more holidays, then that is good! Haha!

Meal planning for Whole30 approved foods can be a little pain if you don’t have all the ingredients like the one I’ve always wanted to have – coconut aminos (send me some??). So you have to think or look for other recipes that will surely make your taste buds happy like these Sweet Potato Chicken Poppers…

I ran out of ideas and I asked Pintrest for help and I came across Michelle’s Sweet Potato Chicken Poppers. Good timing – I had homemade mayonnaise during this time. If you will check, the first one I made was yellow and this is white (looks like the real thing – yay!) – it is because I just put a tiny bit of mustard and well, my egg yolk was too pale (boo!). But I am glad it turned out AMAZING!

Going back to the Sweet Potato Chicken Poppers – what can I say aside from the fact that I ALMOST finished everything in one go? Haha! These are so cute and delicious that you’d want to put one after the other in your mouth. Since they are Whole30, I am sure you know that they are healthy, too.

The ingredients are not too much – ground chicken, sweet potato, garlic powder, onion powder, spring onions, arrowroot powder (can use coconut flour), olive oil (or coconut oil) and paprika (it is just too good with sweet potato). This is also super easy to make as you’ll only need to mix all of them and shape them into golf-size balls and bake them. Yes, my friends! These are baked! Make them now??

I am taking these with me at Fiesta Friday # 199. Thanks to our hosts this week, Aunt Juju, Mollie and Angie. Happy Fiesta Friday, my friends!!

Whole30 Sweet Potato Chicken Poppers

Ingredients

  • 400g ground chicken
  • 2 ½ cups sweet potato, peeled
  • 2 tbsp olive oil
  • 2 tbsp arrowroot powder
  • 1 tsp smoked paprika
  • ¼ cup spring onion, chopped finely
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt

Instructions

  1. Preheat oven to 400F. Prepare a baking sheet with parchment paper greased with cooking spray.
  2. Grate the peeled sweet potato using a grater or food processor. Place the grated sweet potato on a kitchen towel and squeeze out the liquid and discard. Transfer  to a large bowl.
  3. To the bowl of grated sweet potato, add the rest of the ingredients. Using your clean hands, mix until well combined.
  4. Wet your hands (if necessary) and take out about a size of a golf ball and place on the parchment-lined baking sheet. Repeat until mixture is finished.
  5. Bake for 25-30 minutes, flipping halfway through (I forgot this step – ugh!). If necessary, you can place the poppers under a broiler for 1-2 minutes to make the outer crispier.
  6. Remove from the oven and let the poppers cool down for about 10 minutes before removing from the baking sheet.

Source recipe: Sweet Potato Chicken Poppers by Unbound Wellness

Notes:

  • I made 24 chicken poppers.
  • I served this with Whole30 compliant homemade mayonnaise.

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Hot Chocolate Cream in Brownie Cups

Whipped cream mixed with instant hot chocolate in fudgy and delicious brownie cups, topped with toasted marshmallows

I’ve told myself not to get a bag of marshmallows when on the healthy lifestyle street. But I cannot shake up the thought of using my dying hot chocolate mix with whipped cream in brownie cups and I know they would be prettier (and yummier) when topped with toasted marshmallow. So I gave in.

The idea came from Burlap and Blue. I really loved the idea of cream cheese in the recipe, but I don’t think the girl inside me with a migraine would love it, so I skipped it (too sad!). Also, I didn’t have filo for cups or anything similar, so I’ve thought of brownie cups.

Sooooo……

Brownie cups. Whipped cream with hot chocolate mix (you can go level 10 naughtiness and add cream cheese!). Toasted marshmallows.

They all sound naughty and perfect for your cheat day! 😀 I always tell my friends that when I say I will be on a cheat day, I really mean it! Besides, these were made during my birthday last month. 😉

I don’t think I have to explain these pretty ones further. It’s pretty obvious – when you take a bite, you’ll have a taste of brownies (my favorite!), whipped cream with hot chocolate mix and toasted marshmallows. The addition of marshmallows can be skipped, but may I ask why?? I added colorful sprinkles coz what’s a birthday without happy sprinkles?? Pretty little treats!

I am taking these with me at Fiesta Friday # 199. Thanks to our hosts this week, Aunt Juju, Mollie and Angie. Happy Fiesta Friday, my friends!!

Hot Chocolate Cream in Brownie Cups

  • Hot chocolate cream (recipe below)
  • Brownie cups (recipe below)
  • Marshmallows, toasted (optional)

For the hot chocolate cream:

Ingredients

  • ¾ cup whipping/heavy cream
  • 2 packets instant hot chocolate mix

Instructions

  1. Make sure that your bowl, beaters, and whipping/heavy cream are very cold.
  2. In your cold bowl, add in whipping/heavy cream. Beat until stiff peaks form.
  3. Add in instant hot chocolate mix gently using a spatula.
  4. Place in the fridge until ready to use.

For the brownie cups: 

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp coffee dissolved in 1 tbsp warm water
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 350°F. Generously spray muffin pan with cooking spray.
  2. In a large bowl, combine melted butter, eggs, vanilla and coffee mixture.
  3. Add in flour, cocoa powder, and salt. Mix using a spatula, making sure not to overmix them.
  4. Using a small ice cream scoop (or 1 tbsp), place in batter into the muffin hole over each mini Oreos.
  5. Bake for 11-14 minutes or until the top doesn’t look too glossy or mostly set.
  6. Remove the pan from the oven and press the top of each brownie with the bottom of a small container or glass to create a well.
  7. Let them cool in the pan for 15 minutes before removing to a cooling rack to cool completely.
  8. When brownie cups have cooled completely, fill them with the hot chocolate cream.
  9. Chill in the fridge before serving and top with toasted marshmallows.

Note: For the sprinkles, I melted chocolate in a microwave and dunked the top edges of the brownie cups then I added sprinkles.

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Kalabasa Soup with Dried Fish

The Filipino ‘Ginataang Kalabasa’ (Squash with Coconut Milk) in its new form – more appealing, thus, picky eaters would finally love this (well, they should 😀 )

Pumpkin vs Squash. Which one is which? I’ve always had that question since I was a kid, but never really took it seriously. Then there’s my 9-year old nephew saying we are having a soup with pumpkin whenever he knows that we are having such dish.

Growing up, I know Kalabasa is squash. But just to avoid confusion (I am the one actually confused), I will call this one Kalabasa Soup.

Kalabasa Soup is a twist made on ‘Ginataang Kalabasa’ which is a soup made of Kalabasa cooked in coconut milk with spices. It is cooked in different variations from places to places. Some add chicken, shrimps and dried fish. In our home, we always use dried fish. Daing (da-ing) or Bulad (boo-lad) refers to a dried fish from the Philippines. Fish are dried by sun-drying and adding salt liberally after splitting up the fish in half and thoroughly cleaned. Bulad can be eaten as is after frying with rice and vinegar dipping sauce.

I am not a huge fan of fried Bulad, but I love it mixed with ‘Ginataang Kalabasa’

‘Ginataang Kalabasa’ looks like the photo below. My version is cooked with ginger, tomatoes, onions, Bulad and coconut milk. The addition of Bulad makes the dish so tasty. I always choose this over the ones with shrimps. Though I love the addition of Daing, I don’t eat it – I give it away (to people who would love it or to doggies).

The traditional way of serving this (in our home) is –  just eat with rice (lots of rice!!!!) and fried fish (I even fry an egg to go with this – why not?). I always mash the Kalabasa like a kid and mix it with my rice.

You may (???) wonder why I am serving this in a different form.

Kalabasa is such a favorite – kids and adults, but there are people (even adults – why??) that when this is cooked with visible veggies (coz some adds spinach, eggplants, string beans, and so on), they would only go for the soup (the coconut milk part). What’s good in that?? Eat veggies, people!

So the thought came to my mind where streets are always busy – make ‘Ginataang Kalabasa’ more appealing and easier to eat for kids and picky eater adults, too.

This may look different from the one I grew up eating but tastes exactly the same. At the end of the day, the picky eaters – kids and adults – would definitely love this. I know that, for sure. And I know that I did a good job in serving this dish in its new form.

I am taking this with me at Fiesta Friday # 198. Thank you to our ladies this week, Aunt Juju, Liz and Angie. Happy Fiesta Friday, lovely people, and have a fantastic weekend!

Kalabasa Soup with Dried Fish

Ingredients:

  • Cooking oil
  • 3 fat garlic, minced
  • 2 thumb size ginger, chopped
  • 2 ripe tomatoes, chopped
  • 1 onion, sliced
  • 2 Bulad (or any dried fish, or fresh shrimps-cleaned)
  • 3 cups Kalabasa/Calabaza (or Butternut Squash), sliced into 1×1 cubes
  • 4 cups coconut milk (I used fresh, but canned is fine)
  • Spring onions, sliced
  • Salt, to taste (if using dried fish, be careful in adding salt as the fish is already salty)

Instructions:

  1. In a large pot over medium-high heat, add cooking oil.
  2. When the oil is hot enough, add in garlic and ginger and cook until fragrant (about 2 minutes).
  3. Add in onions and tomatoes and cook until soft.
  4. Add in Bulad (or whatever you are using) and Kalabasa.
  5. Add in part (3/4) of the coconut milk and let the Kalabasa cook until tender. This will take 5-7minutes.
  6. Add the remaining coconut milk and let simmer for another minute.
  7. Turn off the heat and add sliced spring onions. (This gives additional flavor, too) Season with salt, if needed.
  8. When the dish has slightly cooled down, remove the Daing (you can shred the consumable parts and eat with the dish later, or discard if you want) and place the cooked dish in the food processor (or blender) and pulse until smooth and pureed.
  9. Serve this according to your liking: can be served like a traditional soup with a slice of bread (haven’t tried, but I know it will work) or with rice and another fried fish (can be fried mackerel or anything you like).

Notes: If using chicken, shrimp or meat, you may need to add bouillon cubes to enhance the flavor.

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{Whole30} Skillet Cauliflower “Arroz” Con Pollo

Chicken and cauliflower rice dish with kalamata olives cooked in fire-roasted chopped tomatoes and seasoned with sazon seasoning. 

It is really fun exploring cauliflower rice recipes. I never knew you can enjoy cauliflower rice in so many ways – from the plain fried rice to adding various flavors like Mexican or Spanish flavors. This time, I made this delicious Spanish style cauliflower rice. It is seasoned with Sazon seasoning.  It is with chicken, too. So you’ll have a whole meal.

The chicken is cooked first with fire-roasted chopped tomatoes and sazon seasoning. When the chicken is done, riced cauliflower is added to the skillet along with kalamata olives (or green olives) and a small quantity of brine. The brine from the olives gives saltiness and a unique flavor to the dish as well so you might want to watch the salt when you adjust your seasoning.

Gina, the author of Skinny Taste, used tomato paste and green olives. I used fire-roasted chopped tomatoes and kalamata olives coz they were the ones available in the kitchen. I also made Gina’s sazon seasoning which is made of coriander, cumin, annatto powder, garlic powder, salt and oregano. Everything blended perfectly!

I am taking this with me at Fiesta Friday # 198. Thank you to our ladies this week, Aunt Juju, Liz and Angie. Happy Fiesta Friday, lovely people, and have a fantastic weekend!

Skillet Cauliflower “Arroz” Con Pollo

Ingredients:

  • 2 whole legs (you can use 4 chicken thighs or 4 drumstick), skin on, bone in
  • 1/2 teaspoon kosher salt
  • 1/3 cup onion, chopped
  • 1/3 cup red bellpepper, chopped
  • 2 cloves garlic, minced
  • 2 tbsp parsley, chopped
  • 1 tbsp olive oil
  • 1 can / 400 ml fire-roasted chopped tomatoes
  • 1/2 teaspoon Sazon seasoning
  • 300 g riced cauliflower
  • 1/4 cup kalamata olives, pitted + 1 tbsp brine

Instructions:

  1. Wash and pat dry chicken. Season with salt and pepper.
  2. In a non-stick skillet (or cast iron) over medium-high heat, add a small amount of olive oil.
  3. Brown the chicken for 5 minutes on each side. Remove and transfer to a plate for later.
  4. On the same skillet over low-medium heat, add the remaining olive oil.
  5. Sauté garlic, onion, bell pepper and parsley until fragrant.
  6. Add in fire-roasted chopped tomatoes and sazon seasoning. Put back the chicken in the skillet and cook on low heat for 30-45 minutes, turning the chicken halfway through cooking. (If the sauce gets dry, add 1 tbsp of water at a time.)
  7. When the chicken is cooked, remove the chicken again and transfer to a plate.
  8. Add the riced cauliflower to the skillet along with the olives and brine, and cook for 5-8 minutes or until riced cauliflower is cooked. Adjust seasoning if required.
  9. Turn off the heat and return back the chicken to the skillet on top of the cooked riced cauliflower.
  10. Garnish with parsley.

Source recipe: Skillet Cauliflower “Arroz” Con Pollo by Skinny Taste

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Ube Ensaymada

Filipino sweet bread with ube jam filling, topped with butter or margarine and sugar – perfect for your coffee

When you have tried making your own Ube Jam, making Ube Ensaymada is a must. Well, at least for me.

Ensaymada is a Filipino sweet bread with ube jam filling. It is in spiral form with margarine (or butter) and sugar topping. Other variations use buttercream for topping and with lots of cheese. I love my Ensaymada with just margarine and sugar topping just what my Mom used to take home when coming home from work. We enjoy Ensaymada with coffee or soda.

Ensaymada can be made without filling, but I enjoy it with filling. Ube Ensaymada is made by dividing the whole dough into individual or smaller portions. Each is flattened to add the ube jam filling and rolled into a log (like what you’d do with cinnamon rolls). Don’t you go greedy on the ube jam filling – they’ll be ruining your logs! The log is shaped into a spiral. You now wait for the shaped dough to double in size and you’re ready to bake. The baked Ensaymadas, when lightly cooled down, are brushed with softened butter and top with white sugar. You can also use margarine instead of butter for the topping – that’s what I know some bakeries use.

These are so good! The bread is soft. The ube jam filling is perfect and that butter and sugar topping is amazing! The only thing you have to keep in mind – if you’ll top all of the baked ensaymada with butter and sugar, it is best to consume them the same day. The bread stayed soft until the next day, but the butter and sugar mixture slightly melted. In this case, margarine is my best choice coz the margarine I use holds its shape. I just didn’t have margarine during this time. I enjoyed these with black coffee – ahhhh, they were really delicious!

I hope you’ll have a chance to try and make these. I am sharing these with my buddies at Fiesta Friday # 197. Thank you to our ladies this week Laurena, Trupti and Angie. Happy Fiesta Friday, lovely people, and have a fantastic weekend!

Ube Ensaymada

  • Difficulty: Intermediate
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Ingredients:

For the dough:

  • 5 cups all-purpose flour
  • 2 1/2 tsp instant yeast
  • 1/2 cup white sugar
  • 1 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 1 cup milk, warm (120°F – 130°F)
  • 1 egg yolk, for egg wash

For the filling:

For the topping:

  • 1/4 cup butter, softened
  • 1/3 cup white sugar

Instructions:

For the dough & filling:

  1. In the bowl of your stand mixer with dough hook attachment, combine 4 1/2 cups flour, instant yeast, sugar and salt.
  2. With the motor running on low speed, add in melted butter, eggs and warm milk.
  3. Increase the speed to medium. When the dough is slowly coming together (about 5 minutes), add in the remaining 1/2 cup flour. (This is to ensure that you don’t add too much flour to your dough that will give you a dense bread.)
  4. Let knead for 7-10 minutes or until dough forms into a ball or not sticky. (Sometimes, you don’t get the dough to shape into a ball. When the dough is not sticky, it is ready.)
  5. Form the dough into a ball and transfer to a lightly oiled bowl. Cover with cling wrap or towel and keep in a warm place for one hour or until doubled in size.
  6. Meanwhile, you can now make your filling. Warm up your ube jam in a microwave to soften up a bit, about 30 seconds. Add in butter and mix until smooth. Set aside until ready to use.
  7. When the dough has doubled in size, take it to your highly floured work surface.
  8. Divide the dough weighing 60 grams each. (I had 20 balls x 60 grams)
  9. Flatten each with a rolling pin until you form a long cylindrical shape (about 7-8 inches long). Place ube jam-butter mixture (like you are making cinnamon rolls) and roll from the long part of the dough until you form a rope. Seal the edges by pinching them together. Shape your rope into coils, making sure to tuck the end underneath.
  10. Place on parchment-lined baking sheets, loosely cover with a towel and let rise again until doubled in size, about 45 minutes.
  11. Preheat the oven to 350 F.
  12. When ready, brush the top of the dough with egg wash.
  13. Bake for 15 minutes, rotating the pan halfway through baking.
  14. Let the ensaymada cool down a bit then transfer to a wire rack.

For the topping:

  1. In a bowl, spacious enough to fit the ensaymada, add in sugar.
  2. Brush the cooled ensaymada with softened butter (or margarine) and dunk the top on the white sugar to coat the top. You can also sprinkle the white sugar instead.

Note: Ensaymada is delicious until the next day, but they won’t be as soft. If planning to keep some for later, leave them without the topping coz the topping will somehow melt. You can heat the leftover (without topping) in a preheated oven for about 5 minutes. Let them cool down a bit before adding topping. You can also reheat using a microwave for 15 seconds, making sure to consume immediately.

Dough recipe is from Panlasang Pinoy

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