Sunday, March 29, 2015

Mushroom and Spinach Stuffed Omelet

Just when I start thinking that spring is finally here in the gloomy Midwest, it started snowing again! Say what?! 

I have to say, I'm pretty sick of 6 month long winters. It's hard to feel excited or upbeat in the mornings when all you have to look forward to during the day is staying in one more day. The only thing that helps make these mornings better is a great breakfast. For me that means pancakes, crepes, or the newest addition to the list, stuffed omelets.  

Eggs are one of those ingredients. You know, the ones people either love or hate. And in my case, I have always hated them. They just smell too strong for me to stomach most of the time. A stuffed omelet is the perfect solution because the veggies mask the smell of the eggs and the flavor combo is perfection. This way, hubby and I get to enjoy a delicious and nutritious breakfast together and even share a plate! Usually I make him eggs and get a bowl of cereal for myself. Don't even get me started on how icky I think sunny-side up eggs are. 

Well, if you're in the same situation as me or just want one more way to try eggs, give this recipe a go. Good luck in the kitchen!

Mushroom and Spinach Stuffed Omelet
(Serves 2)

2 eggs, beaten and seasoned
1/2 cup sliced mushrooms
1 cup spinach
1/2 onion, thickly sliced
1/2 green bell pepper, thickly sliced (optional)
1-2 tbs olive oil
oregano, salt and pepper, garlic powder, italian seasoning to taste
1/2 cup Mexican blend shredded cheese
sour cream and salsa to serve

Heat olive oil in a medium pan on medium-high heat. Add onions, mushroom, and bell pepper and cook on high heat while stirring frequently to wilt and caramelize. Putting a lid on it for a couple minutes at a time will speed up the process. Season with salt, pepper, oregano, garlic powder, and italian seasoning. 

When it's fully caramelized, add the spinach and cook for 1-2 minutes on high heat or until wilted. 

Set aside and prepare the eggs.

Pour 1 beaten egg on a heated 9" nonstick pan using a swirling motion so that the egg covers the bottom of the pan in an even, thin layer. Cook on medium-low heat until the surface appears mostly dry and has bubbles. Flip and cook for an additional minute and then remove to serving plate. Repeat with the other egg.

Now get ready for assembly. 

Warm up the veggies if they got cold. Put half of the veggies on half of the egg crepe. 

Sprinkle with half the cheese and fold the other half of the egg over the top. Place a dollop of sour cream and salsa on top and serve!


Monday, March 23, 2015

Oreo Truffes

Oreos are my favorite cookie. I never buy them because I know that when I do I can't resist taking at least 5 cookie breaks during the day. I'll get my cup of milk, a couple cookies, and sit by the window to enjoy them. 

Well, oreo truffles are the next best thing. Granted, they are super decadent and you can only have one or two at a time, they are extremely delicious. You take something that is already amazing and make it even more amazing. They would make a great addition to any dessert table. Use colored candy melts instead of chocolate as your top coating to match the rest of the desserts or your party decor.

So give it a try and good luck in the kitchen! 

Oreo Truffles
(makes around 30 truffles)

1 box (36) Oreo cookies
1 8oz block cream cheese, room temperature
1/2-1 cup semi-sweet chocolate, melted

Process the cookies till they reach fine crumbs. Reserve 1/8 cup of the crumbs for decoration. Mix the  cream cheese till well combines. Shape it into 1" balls and freeze it for 10 minutes. 

Dip it into the melted chocolate using a fork and spoon to hold the truffle. Let any excess chocolate drip off through the fork and place it on a baking tray lined with parchment paper. Sprinkle with the cookie crumbs immediately before the chocolate hardens. 

Refrigerate for an hour or so before serving. Enjoy!
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Sunday, March 15, 2015

No Bake Mango Cheesecake (and Eggless!)

I know I've been going strong on the desserts these past weeks. Well, I have a confession to make. I have a major sweet tooth. I feel the need to have dessert after every meal or it just doesn't feel complete.

And it's no secret that I can sometimes be found with a can of spray whipped cream straight in my mouth. So, (I'm not sure if this is a bad thing) but I have a few more sweet recipes to get out of my system before I give you a savory dish.

Today's recipe is this insanely perfect no bake, eggless mango cheesecake recipe. The balance of the flavors, the mango cream cheese layer, the mango jelly layer, graham cracker crust, and soft whipped cream (my personal favorite bit) all combine to make the perfect mango cheesecake ever. Because this recipe is eggless, it's also great for people with an egg allergy. That made this recipe special for me since my sister in law has an egg allergy. I love making food for the people I love and I was so excited to find an eggless dessert recipe that she could enjoy too. So, a shoutout to big Z! I hope you liked this dessert. :)

Trust me on this, you've got to make it to find out how delicious it is. Good luck in the kitchen.

No-Bake Mango Cheesecake Recipe
adapted from Edible Garden

1 block cream cheese1 can nestle media (table) cream 

1/2 cup sugar
3/4 cup mango puree
1 tbs gelatine
1/4 hot water
2 cups graham cracker crumbs
1/3 cup butter, melted
1/2 cup whipping cream
2 tbs powder sugar
Pistachio crumbs (optional topping)

Mix the graham cracker crumbs and butter until it comes together in a wet sand type mixture. Line a 8" springform pan that is lined with aluminum foil. Refrigerate to set while preparing the rest of the cheesecake. 

Mix the cream cheese, cream and sugar in a bowl until well combined. Don't worry if it is really lumpy - it will be! It will all come together in the end.

Stir the gelatin in the hot water until it completely dissolves. Add the mango puree to the mixture and stir well. Mix half the mixture (1/2 cup) into the cream cheese mixture gently and leave the rest aside.

Pour on top of the crust and refrigerate for 30 minutes until it sets a little. Then, pour the mango and gelatin mixture on top in a thin third layer. Pour it gently and slightly tilt/swirl the pan to have the mixture reach the edges.

Refrigerate the pan overnight. Whip the cream till it reaches soft peaks and add the sugar in. Continue whipping until you reach stiff peaks. Be careful not to over whip or the cream might curdle. Decorate the cheesecake with the whipped cream - either spread it over or pipe swirls. Sprinkle pistachio crumbs and drizzle mango puree for presentation. And you are ready to serve! Enjoy!

Monday, March 9, 2015

Molten Lava Cake

Molten lava cakes are a chocolate lover's dream come true. For those who aren't familiar with them, they are cakes that have a chocolate sauce on the inside. They are decadent and rich. Ooey gooey. Fudgy. And best of all chocolate-y!

I served these individual cakes with a huge scoop of vanilla ice cream - a match made in heaven. Literally I liked the cakes better with ice cream than without. If you can't tell, I definitely enjoyed photographing them.

I know Valentine's day just passed but that doesn't mean you can't make a decadent chocolate dessert for the chocolate lover in your life (even if that person is yourself)!

So give these a go and good luck in the kitchen!

Molten Lava Cakes
Adapted from Paula Deen
(makes 4-6 cakes)

6 oz bittersweet chocolate chips (or dark chocolate)
2 oz semisweet chocolate chips
10 tbs butter
1/2 cup all purpose flour
1 1/2 cups confectioner's sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract

Preheat the oven to 425 Fº. Grease and set aside 6 baking cups (muffin tin or ramekins).

Melt the chocolate and butter in the microwave or using the double boiler method. To do that, set a pot with 1" water to come to a simmer. Place the bowl of chocolate and butter over the pot so that the water does not touch the bottom of the bowl.

Stir occasionally and soon enough you'll have the smoothest melted butter and chocolate mixture ever.

Add the flour and sugar to the mixture. It'll become extremely hard to mix but thats ok.

Add the eggs and vanilla extract and keep stirring it. It'll come together into a smooth lump free batter.

Pour the batter evenly into the baking cups. I got 4 slightly bigger cakes out of the batter. Bake it for 14 minutes (or a few minutes longer for less cakes). The outside will be firm but the center will be runny. Run a knife along the edges to loosen the cake and invert it onto a serving plate. Enjoy!

Sunday, February 22, 2015

Chicken Kati Roll (Indian Street Roll)

Kati rolls are a very popular Indian street food and there's a reason why.

You are going to want to stuff your face with these rolls. Two of them barely cut it for me. Whoever thought of combining spicy and flavorful chicken, zesty lime, cilantro chutney, and homemade chapati to make a roll is a genius. 

The great thing about these rolls is the ease of making it and even better, how easy it is to eat them! Rolls are the best thing that happened to moms. I'm quite used to not eating now until my baby has eaten. Feeding a baby is like being in Tae Kwon Do sparring match - with a pretty strong opponent. You get a few spin kicks in (spoonfuls of food actually in the mouth) until you're met with blocks (mouth closed tight) and low roundhouse kicks (when baby swats at your spoon). The match is over usually when the bowl ends up upside down on the floor. 

During all this sparring, I can barely eat my own meal. By the time this hour long match is over, the meal time has progressed way into brunch or linner time. So you can see why rolls would be such a blessing. They're a no mess, no fuss meal that I can easily eat while baby blocks my kicks. At the end of the match, we both win!

Definitely give these rolls a try as a weeknight meal or a quick, make ahead lunch. Good luck in the kitchen!

Chicken Kati Roll
(Makes 8 rolls)

1 1/2 lbs chicken breast, washed and cut into very small pieces
1 onion, thinly sliced
1 tbsp oil
1 tsp garlic paste
1 tsp ginger paste
3 roma tomatos, diced
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp chaat masala
1 tsp salt or to taste
1/2 green bell pepper, chopped

Heat oil in a large pan (with lid). Add onions and sauté until light golden. Add garlic and ginger paste and fry for 1-2 minutes until aromatic. 

Add tomatoes and cook for 5-7 minutes or until the tomatoes have fully softened and the oil starts to separate from the mixture. Add all the rest of the ingredients, except the chicken breast and bell pepper, and stir until well combined. 

Immediately after, add the chicken breast and stir fry on medium-high heat until the color of the chicken changes. Cover and allow the chicken to cook on low heat. 

Once the chicken is fully cooked, add in the bell pepper and stir. Turn the heat to high while constantly stirring to avoid burning until any excess liquid is gone. This mixture is meant to be dry.

1 cup chapati flour
1/2 cup all purpose flour
3/4 tsp salt
1 tbsp oil
1 cup of water 

Mix the flours and salt. Add oil and mix until full combined. Then add water 1 tablespoon at a time just until the mixture comes together. You do not want it to be too wet! Then knead the dough for 2-3 minutes and form a smooth ball of dough. Rub some extra oil on it and leave it covered to rest for 15 minutes. 

When you're ready to use it, knead the dough for another minute. Cut the dough into 8 equal pieces and form each into a ball. Flatten it out into a circle and roll out into a thin large roti. Generously dust your surface and rolling pin with flour to prevent sticking. 

Heat a medium pan on medium heat until fully heated. Drop a roti on one side for 30 seconds, until small bubbles appear on top and the roti changes color. 

Flip and press down with a spatula while turning for a minute. Flip one more time and cook or another minute or until fully cooked. A little bit of oil on the pan will result in a delicious roti.

Garnish and Assembly
a handful of cilantro, chopped
half of a lime
1/4-1/2 onion, thinly sliced
green chutney (either cilantro or mint)

When you are ready to assemble the rolls, heat up the precooked chicken mixture. Stir in cilantro, onion, and lime juice. 

Spread 1 tsp (or more or less to taste) of chutney onto the roti. Add 1/8th of the filling across the center of the roll and tightly roll the wrap. Wrap it in foil to keep warm. 


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