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.