Bread Pudding

I had to call my mom and aunt to teach me how to make this because I had left over baguette bread.

Ingredients:

Half stale french baguette bread (cut into small pieces)
2 cups evaporated milk
4 eggs
3/4 cups sugar
1 teaspoon vanilla extract
2 tablespoons butter (melted)
grated cheddar cheese (optional)


Instructions:

Preheat oven to 350 degrees F. Using a circle cake pan add the bread. In a mixing bowl combine the rest of the ingredients except for the cheddar cheese and beat for a few minutes. Add the mixture to the bread and let it soak for 5 minutes. Top with cheese (optional). Bake for 20 to 30 minutes. Poke with a knife or toothpick, if it comes out clean, it is done.

This doesn't have cheese, my mom loves it with cheese and my husband and kids loves it without the cheese.

Ham, Egg and Cheese

When we lived in Washington, we loved going down to Seattle and we always found ourselves eating at Le Pichet and it is a must for us to order their jambon et fromage. We do not live in Washington anymore so I just make it myself at home. This dish is adapted from the dish jambon et fromage, Le Pichet.

http://lepichetseattle.com/menus/

Ingredients: 

Slices of ham
Eggs
Gruyer cheese
Pepper


Instructions:

Layer ham, egg and cheese using a ramekin. Sprinkle a little pepper. Bake for about 10 minutes or more, 350 to 375 degrees F. Serve with baguette bread.

Thai Green Curry with Chicken

I just made this up based on the ingredients of Filipino Chicken Curry. My husband loves thai curry so I had to figure how to cook it. You can substitute the chicken thigh to chicken breast if you prefer white meat. Also, you can substitute to thin beef and use the red curry paste instead. I've tried both and they are both really yummy and very different. I use the Asian Thai Kitchen brand for the paste and coconut milk.


THAI GREEN CURRY WITH CHICKEN

Ingredients:

2 pounds boneless skinless chicken thigh or chicken breast(cut into cubes)
1/4  medium sized white onion (chopped)
1 tablespoon minced ginger
2 tablespoons fish sauce
1 can unsweetened coconut milk
2 teaspoons green curry paste
1 green bell pepper (chopped, deseed)
1 red bell pepper (chopped, deseed)
few basil leaves  (cut into small pieces)
crushed red pepper (optional)

Instructions: 

Heat pan to medium high heat. Add chicken, saute until three quarters of the way cooked. Add onion and ginger. Once onions are translucent add the fish sauce, stir. After about a minute, add the coconut milk and curry paste, switch heat to medium, bring coconut milk to boil and add the bell peppers and basil. Cover for five minutes or until bell peppers are cooked. Add crushed red peppers to make it spicy (according to taste). Serve with rice.

GREEN BEANS WITH MUSHROOMS AND BACON

This recipe is adapted from the book Smart Cooking The Costco Way www.costco.com

GREEN BEANS WITH MUSHROOMS AND BACON

INGREDIENTS:

1 tablespoon butter

1 tablespoon olive oil

¼ cup white onion (chopped)

2 or 3 cloves of garlic (minced)

8 oz sliced mushrooms

½ lb green beans (or you can buy green beans that’s pre packaged in the produce isle)

8 slices bacon

salt and pepper

1/3 cup chicken broth

Directions:

Chop bacon into bite size pieces. Fry until crispy, drain and set aside.

Boil water, add green beans for 4 to 5 minutes.

While waiting for greens beans, heat oil and melt butter. Saute garlic and onion, once fragrant add mushrooms until tender. Add chicken broth, bring to boil and then switch heat to low. Remove green beans from water and toss with the mushrooms, add bacon. Season with salt and pepper according to taste.

PROSCIUTTO PASTA TOSS

This recipe is inspired from Simple and Delicious Magazine http://www.tasteofhome.com/Simple---Delicious-Magazine

PROSCIUTTO PASTA TOSS

INGREDIENTS:

1 lb linguine (cooked al dente according to package direction)

2 cloves garlic (minced)

1 tablespoon Italian seasoning

1 teaspoon ground black pepper

¼ cup olive oil

1 package (3oz) prosciutto (thinly sliced)

Parmesan cheese

Directions:

Heat oil, sauté garlic, Italian seasoning and pepper. Once garlic is fragrant add prosciutto. Once prosciutto changes color, remove from heat. Toss in pasta until well coated. Top with Parmesan cheese. 

Note: The picture has peas in it. The whole family doesn't like it with peas. I add peas on mine. If you like to add peas as an option, you just need to add small can of peas (8oz, drained) when you add the prosciutto.

RIBEYE WITH GREMOLATA

This recipe is adapted from Gordon Ramsay's F Word BBC America show. On the show he used Filet Minon.

http://www.bbcamerica.com/f-word/

RIBEYE WITH GREMOLATA

INGREDIENTS:

2 pieces ribeye (pat dry, season with salt and pepper)

olive oil

2 cloves of garlic

fresh rosemary

fresh thyme

1 or 2 bay leaf

2 tablespoon chicken broth

DIRECTIONS:

Heat oil and then add garlic, thyme, rosemary, and bay leaves. Pan sear the meat both sides (few minutes each side depending on how you want your meat done). Then add chicken broth to keep the meat moist. Serve with gremolata.

Click the link for the Gremolata :)

http://www.athomewiththeknights.blogspot.com/2012/01/gremolata.html

GREMOLATA

This recipe is adapted from Gordon Ramsay's F word BBC America show.

http://www.bbcamerica.com/f-word/

GREMOLATA

INGREDIENTS:

¼ cup lemon zest

¼ to ½ cup minced parsley

1 tablespoon capers

olive oil

salt and pepper

Directions:

Combine the first three ingredients together, drizzle some olive oil and season with salt and pepper according to taste.