Sunday, August 14, 2011

BBQ Vegetables Solution

I love BBQ and vegetables.. wouldn't it be heaven if I can combine the two. I'm tired of the usual same old side vegetables like corn, peppers, onions, tomatoes that comes along with having a barbeque. Why not asparagus, or okra!

Here is a great tip I discovered from Barbeque Master show I once saw at PBS. Which is using skewers and arrange the vegetables in a "raft" which makes cooking them in the grill super easy!


Line the veggies and insert one skewer

Now add the second skewer to make a raft

Finished product

Smear some olive oil and season with salt and pepper -- Yum!

Stuffed Grapeleaves -- "Dolmas"

These yummy appetizers can be either vegetarian or with a meat. It really is up to you! :) In this recipe I added ground meat instead of lamb, which the traditional dolmas usually calls for.

Stuffed Grapeleaves -- Dolmas

  • 1 jar of grapeleaves ( you can buy this at any Mediterrean store)
  • 2 lbs extra lean ground beef
  • 1/2 onion chopped
  • 2 tbsp of garlic
  • salt and pepper to taste
  • 1 tbsp of lemon juice and lemon zest
  • 1 cup of cooked white or brown rice
  • 4 cups of chicken stock
  • Combine ground beef, rice, salt, pepper, garlic, and onion

  • Make an assembly line and place pinch size amount of the mixture on grapeleaves

  • Roll each side and then the bottom, like a burrito roll and place in a greased pot

  • Once the bottom is fully covered with rolled grapeleaves, layer the top with grapeleaf pieces and begin the 2nd tier of rolled grapeleaves.
  • Place a small plate on the very top of the pot for weight and to keep the dolmas in place

  • Slowly pour chicken stock and simmer partial closed lid for 1 hour in medium heat

  • Serve hot or cold, either way it's tasty!

Wednesday, July 20, 2011

Fresh Fig Cookies

When fresh figs are in season, these yummy cookies comes to mind. I love using fresh figs because they're all natural and no added sugar than the dried variety

These lovelies are moist and perfect snacks on the run

Fresh Fig Cookies

  • 1 cup white sugar
  • 1/2 cup shortening
  • 1 egg
  • 2 cups of all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinammon
  • 1-2 cups of chopped fresh figs (I took the skin out, but you have the option not to)
  • 1/2 cup of white chocolate
  • 1/2 cup of sliced almond or your choice of nuts

  • Preheat oven to 350 degrees Fahrenheit
  • Cream sugar and shortening and add beaten egg
  • Sift dry ingredients and blend with creamed mixture. Fold in figs, white chocolate, and nuts
  • Drop by spoonfuls on greased sheet. Bake for 15-20 minutes

Saturday, July 16, 2011

Devil's Food Cake with Chocolate-Rum Filling and Almond Fondant

Baked this for my Mom's 53rd birthday. I've never worked with fondant before, but I was up to the challenge. It turned out pretty well! :)

This is the Fondant icing - Made of cornsyrup, glycerine, confectioner sugar, and almond extract

Chocolate-Rum Filling - I added some dark chocolate shavings and a bit of instant coffee. It was good!

Shape template for the LV

Devil's food cake

In order for the fondant to stick, this is the buttercream base

Almost finished!


Added the lipstick

Viola! Finished Product

Saturday, June 18, 2011

Coconut-Lime Rice Krispy Squares

Coconut and Lime are my all-time summer flavors -- fresh and delicious!

Coconut- Lime Rice Krispy Squares

  • 1 box of Rice Krispy Cereal
  • 1 package of jet puffed marshmallows
  • 1/2 stick of butter
  • 1 tsp lime oil or lime zest would also work
  • 1 cup store bought sweet shredded coconut


  • Melt butter on stove top and add in the marshmallows
  • Add in the lime oil or lime zest and a little bit of the shredded coconut
  • Combine the rice krispy cereal and mix well
  • Spray Pam on a glass dish and carefull transfer the rice cereal mix
  • Top with shredded coconut
  • Let it cool or serve and enjoy!

BBQ Chicken Pizza - Healthy Spin Off

Nothing tastes better than home cooking. The pizza dough is home-made from whole wheat flour, olive oil and love.

BBQ Chicken Pizza

Nutritional Facts
Serving size 3 small pizza)
WW Points - 6 per pizza
Calories  221
Fat 2.7 g
Sodium 292 mg
Carbohydrates 27.9
Fiber 1.3 g
Protein 11.5


For the dough
  • 3 cups of whole wheat flour
  • 3 tbsp of olive oil
  • 1 1/4 cup active yeast - 1/4 cup of water and 1 tsp sugar
  • 1/4 cup of milk

For the toppings
  • Sweet Baby Rays BBQ sauce or any other BBQ sauce - amount at your discretion
  • 2 cup of chopped chicken breast
  • 1 cup of red bell pepper strips
  • 1/2 cup of cilantro
  • 2 cups of chopped provolone cheese


  • Combine active yeast, water and sugar and let it stand for 10 minutes
  • Combine flour, olive oil, and yeast mixture together
  • Add in the milk and knead till the dough is nice and smooth
  • Let it stand of an hour covered with plastic wrap or cloth towel
  • Knead the dough once more and let it stand for another hour
  • Roll the dough flat at your desired dough thickness. I like my crust thin
  • Use a medium size bowl as a guide to form them in perfect circles
  • Add your toppings and bake at 425 degrees Fahrenheit for 6 minutes for thin crust.

Friday, May 27, 2011

Green Garden Wraps

There's nothing like some clean good eatin' at the W's house. The recipe is inspired by Raw Food Made Easy by J. Cornbleet. And of course, I tweeked it a bit by adding some boiled chicken in it because I'm not quite completely raw --- yet.

Green Garden Wraps

Nutritional Facts : Makes 6 servings
Calories - 258
Fat - 4.3 g
Carbohydrates - 47.8 g
Protein - 18.5 g
Dietary Fiber - 16.5 g


5 Kale leaves (cleaned and soaked in cold water)
1 cup napa cabbages, choppe
1 cup of shredded carrots
1 cup of diced black olives
1 cup of diced tomatoes
1/2 cup of diced red onions
sesame seeds
1 cup of diced boiled chicken breast
1/2 cup of chopped cilantro

Special Sauce - adapted from P.F Chang's Special Sauce
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • dash of sesame seed
  • 1 tbsp of sesame oil
  • 1 tbsp mustard
  • 1 tsp garlic
  • 1 tbspThai sweet and spicy sauce
  • Cut the center stem of the Kale and lay it flat
  • Add in the vegetable ingredients and top with the special sauce and sesame seeds
  • Take the two irregular bottom ends of the kale and fold in the center
  • Then fold the top end close and secure with a toothpick
  • Top with more special sauce and sesame seeds
  • Serve and Enjoy

Wednesday, May 25, 2011

Stuffed Zucchini Magic

I found this recipe from Paula Dean's Best Dishes. I tweaked it a bit and made it more healthier (sans the butter)

Stuffed Zucchini

Nutritional Facts - serving size 6
Calories - 77.6 per zucchini
Fat - 2.8 g
Carbohydrates - 9.6 g
Protein - 3.8 g
Dietary Fiber - 1.4
WW Points - 3 per zucchini


  • 6 zucchinis, cut in half
  • onions
  • chicken buillion
  • 1 cup of frozen spinach
  • 1 medium tomatoes, chopped
  • 1 cup of shredded monterey jack cheese
  • 1/2 cup bread crumbs or day old french bread
  • 1 tbsp garlic
  • 1 tbsp sour cream
  • spray Pam
Procedure :
  • Bake zucchinis at 350 F in oven for 30 minutes till soft and cooked

  • Hallow the zucchini when it is cooled
  • Sauteed the rest of the ingredients with the zucchini "meat" and add sour cream and chicken bouillion

  • Cook for 10 minutes and carefully fill-in the zucchini shells

  • Add in cheese and bake for another 10 minutes on Broil till cheese is melted and golden brown

Friday, May 13, 2011

Olive Tepenade Spin-off on Tomato

Nutritional Facts - Makes 3 servings
Calories - 199.3 calories
Fat - 18.4 g
Total Carbohydrates - 5.2 g
Protein - 4.6 g
Dietary Fiber - 1.7 g

This small plate dish was inspired by D, my fiance's co-workers wife. She served this awesome dip at the potluck party several weeks ago. I've been wanting to make some and this is it! :) This appetizer is pretty rich so proceed with caution

Olive Tenapade Spin-Off on Tomato


  • 2 can of Jumbo Olives
  • 3/4 cup of Cottage Cheese
  • 1/4 cup of cream cheese
  • 1 tbsp of sour cream
  • 1 tbps of lime zest
  • 2 tbsp of cumin
  • 1 tbsp of ginger powder
  • 1 tbsp of oregano
  • Roughly chop jumbo olives or use food processor
  • Add all the ingredients together and mix well
  • Serve with warm naan bread or on top of juicy tomato

Thursday, May 5, 2011

Garlic-Lime Shrimp Suprise

Nothing like a combination of garlic and lime to tease the tastebuds. Shrimp is one of my favorite seafood items!

  • 1 pound of medium size shrimp
  • 3 tbsp of chopped garlic
  • onion powder
  • 1 tbsp of onion powder
  • 1 tbsp of olive oil
  • salt and pepper
  • a sprinkle of pepper flakes (if you like it spicier add more)
  • 1/2 of tamato sliced
  • 1/2 cup of chopped fresh spinach
  • lime zest from 1 whole lime
  • 2 tbsp lime juice from the same lime
How to clean and de-vein shrimp
  • Hold the base of the shrimp and make a partial cut to reveal the veins. Don't make the cut all the way just enough to take the veins out.

  • If you have a lot of shrimp to work with, makes the cuts first and clean them all together instead of individually.
Seasoning Process

  • Once all the shrimps are cleaned, add in the garlic, onion powder, salt and pepper
  • Add in lime juice and lime zest
  • In a hot pan sautee the shrimp with olive oil for 5 minutes
  • Don't overcook the shrimp. Turn off the heat
  • Serve on a bed of baby spinach, add in tomatoes
I made two version of this dish : as a salad entree and a sandwich.

Sandwich Version
  • Mix cooked shrimp with chopped baby spinach and add in 1 tbsp of mayonaise.
  • Put in a sourdough bread or any type of bread
  • Top with black sesame seeds and serve

Wednesday, May 4, 2011

Mad About Zucchini

I wanted to try a different approach in eating zucchini. Before I use to just chop it and make a stir-fry out of it. This time, why not eat it fresh?

Zucchini Raw Salad
  • 2 fresh zucchinis shredded
  • 1 fresh carrot
  • 1/2 cup of cubed jimaca (optional)
  • dash of sesame seeds
  • 1 tbsp sesame oil for flavor

Sweet Soy Dressing
  • 1/4 cup of dark soy sauce
  • 2 tbsp of honey
  • 1 tbsp lime zest
  • 1 tbsp of rice wine

For the sweet soy sauce
  • Combine all ingredients and reduce in medium heat
For the Salad
  • Peel and grate the zucchinis and carrots
  • Combine both in a bowl


  • Dress the zucchini and carrot mixture with sesame oil and balsamic vinegar

  • Add in all other fresh ingredients
  • Top with sesame seeds, cilantro and the sweet sauce
  • Serve and Enjoy!
I made two different presentation of the same dish. I added some deli turkey on the side to get some protein in my meal for that day. You can definately play around with your own presentation either with a plate or salad bowl.