CHORIZO SPINACH STRATA

I called this entry 'from getting frustrated to a good spinach strata'

Yes, last night I am really frustrated because I didn't know what I want to cook for our dinner. When I looked around my kitchen cabinets and hoping that I can find something to cook, I found a bag of hoagie roll (or I called it subway bun :)) on the corner of my cabinet, and.......*tring tring* spinach strata acrossed into my mind. Then I opened my refrigerator, I can't find any ham or bacon :(. But, I saw a bowl of chorizo. Aha....I'm getting excited because I know I will make up my own strata :).

When the chorizo spinach strata *I named it then* is baked in the oven, I can smell the good smell came out from the chorizo! Really made me hungry!.



Chorizo Spinach Strata

Ingredients:
6 Hoagie Rolls (Italian bread, french bread are work too), diced

Filling:
1 package of baby spinach, rinse, drain and chopped
1-1/2 cups pork chorizo
1 onion, chopped
1 green bell pepper, small diced
2 tsps olive oil
Salt and blackpepper, to taste

Egg Mixtures (mix all):
6 eggs, lightly whisk
1 cup of fat free milk *a lot healthier I guess ;)*
Salt and blackpepper, to taste

Preparation:
The Filling:
Caramelized the onion with olive oil on a medium pan. Stir in chorizo and stirring until the red oil comes out from the chorizo. Stir in chopped spinach. Stirring until the spinach is soften. Add in bell pepper, salt and blackpepper, to taste. Let it simmering for 3 minutes. Remove from the stove. Set aside.

The Finishing:
Preheat the oven over 375F.
Spread a half of diced hoagie rolls evenly into casserole dish. Transfer the filling to the top of the bread, spread it evenly. Cover it with the remaining hoagie rolls. Pour the egg mixture evenly and make sure the bread are soaking the egg mixture before you put it in the oven.
Bake it for about 30 minutes. Serve it warm.

SPAGHETTI AND MEATBALLS

Lately, I've been trying to bring my hubby's appetite back. Since he got sick last week, he is really lost his appetite :(. So, I kept trying to find new dishes that I never cook before, hoping that he will eat and enjoy it.
Once I found out that I can download lots of video recipes into my iPad, I became a downloader-freak. There lots of video were downloaded, one of them is Jamie Oliver's spaghetti and meatballs' recipe, but as usual, I really can't totally follow a recipe. I always tempted to change the recipe by adding some ingredients here and there :).



My hubby didn't say anything, I guess he still had not get his appetite back yet but at least he ate 2 bowls of the spaghetti and meatballs plus a bowl for his lunch at work.
Myself, I liked it alot. The sauce is a bit thick which is I like. I always think that spaghetti should come with a little bit thick sauce, weird huh?! :). Overall, it was tangy and tasty! :)



Spaghetti and Meatballs

Ingredients:
1 package of dried spaghetti
1 tsp salt
2 liter water

For the meatballs:
2 lbs ground beef
2 eggs
3 tbsps mustard
1.5 tbsps oregano
1.5 tbsps rosemary, crushed
4 tbsps grated parmesan
4 oz graham crackers, crushed
Salt and blackpepper, to taste
3 to 4 tbsps olive oil

For the sauce:
3 cloves garlic, thinly sliced
2 cans diced tomatoes with juice
1 cup chicken broth
1 bottle marinara sauce
2 tsps basil
1 tsp thyme
Salt and blackpepper, to taste



Preparation:
Boil spaghetti in the boiling water and salt. Boil it until al-dente. Drain it and set aside.

For the meatball:
Mix all the ingredients except olive oil in a big bowl. Scoope 1 tablespoon meat mixture and shape it into a ball. Repeat it until the meat mixture are all in balls shape.
In a pan, heat olive oil over medium high heat. Fry all the meatballs until all sides are brown. Transfer it to a plate. Reserve the oil.

For the sauce:
Stir fry garlic with the reserved oil, until fragrant. Stir in diced tomatoes with juice, marinara sauce, basil, thyme, salt and pepper, to taste. Add in chicken broth, stir well. Add in the fried meatballs, stir continuously until the meatballs are coated with the sauce. Simmer it until the sauces are slightly thicken.

Serving:
Put spaghetti on a serving plate. Pour the meatballs sauce over the spaghetti. Sprinkle it with grated parmesan. Bon appetite!

PEKINESE DRUNKEN CHICKEN

Let's get drunk with this chicken.....:). Nah, I'm just kidding :). This dish is really healthy *for me*. Yes, it used chinese wine called shaoxing, but it is far from making you drunk after you eat it.

This dish is famous for its name. In fact, it is a traditional dish at the time of Tang Dynasty. I like this dish because not only it is tasty and tangy, also it's very easy, fast and healthy dish which is a perfect gateway if you are tired and don't want to cook but you SHOULD cook for your family.



Pekinese Drunken Chicken

Ingredients:
1 lb chicken fillet, diced
3 tbsps olive oil
3 cloves garlic, chopped
1.5 cups chicken broth
4 green onions, chopped
4 carrots, peeled and sliced
3 tbsps soy sauce
1 tbsp sugar (Belzy -- I omitted)
1.5 cups shaoxing (Chinese rice wine or sweet sherry are ok)
2 bunches broccoli, wash and rinse
2 cups boiling water (mix with 1/2 tsp salt)
Salt to taste

Preparation:
1. Dice the chicken breasts into bite-sized cubes.
2. Heat the oil in a wok or fying pan. Add the garlic and stir fry for 1 minute.
3. Add the chicken pieces and stir-fry briskly for 2 to 3 minutes.
4. Add in the carrots and stir fry for 2 to 3 minutes.
5. Add the chicken broth and the sugar and bring to the simmer. Allow to simmer for about 10 minutes, stirring occasionally. The broth should reduce to about 3/4 cup without the chicken burning.
6. Add the shaoxing or Chinese rice wine and salt to taste. Bring to simmer for about 1 to 2 minutes. Add in green onion, stirring well.
7. Meanwhile, boil the broccoli in the boiling water mixture for 2 minutes. Remember, do not boil it too long time, you don't want to get a mushy broccoli. Drain it.
8. Arrange the broccoli on a serving plate, then add the chicken. Serve it.

HAM AND CHEESE ROLL BREAD

Yap...Yap...after take more than a month without any update, I come back bringing up my new recipe *errr....actually half of my new recipe*. Remember my last entry? Cinnamon Roll Bread? After few times making this cinnamon roll bread, I'm kinda bored with it *but not my hubby ;)*. So, I made a little experiment and........tada.......Ham and Cheese Roll Bread which was gaining compliments from my hubby :). Suprisingly, it turned so good!

My hubby said that ham and cheese version is more into meal category when cinnamon roll version is more into snack category because it is sweet. I agree with him. A thick layer of ham with melted cheese and bread......it will make you full!

Ham and Cheese Roll Bread

Ingredients:
3-1/2 cups (16 ounces) unbleached bread flour
4 teaspoons granulated sugar
1-1/4 teaspoons salt
2 teaspoons instant yeast
1-1/4 teaspoons garlic powder
1 large egg, slightly beaten
2 tablespoons (1 ounce) lard, melted and cooled
1/2 cup (4 ounces) buttermilk or whole milk, at room temperature
3/4 cup (6 ounces) water, at room temperature

For the filling:
1 egg, slightly beaten
1/2 lb ham, sliced
2 cups shredded cheese + 4 tbsps shredded cheese for toppings

Preparation:
Stir together the flour, sugar, salt, yeast, and garlic powder in a mixing bowl (or in the bowl of an electric mixer). Add the egg, lard, buttermilk, and water. Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.

Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size (or leave the dough wrapped overnight in the refrigerator).

Roll out dough into a 12 by 10 inch rectangle, brush lightly with half of the egg, then sprinkle with the shredded cheese and top it evenly with the ham. Roll up the dough and form a loaf. Place loaf in a lightly oiled 10 by 5 inch loaf pan, and cover loosely with plastic wrap. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

About 10 minutes before baking, preheat the oven to 350 degrees F with the oven rack on the middle shelf. Brush the top of the loaf with the rest of the egg wash. Sprinkle it with 4 tbsps of shredded cheese. Bake for another 15 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 15 minutes. The finished bread should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. Allow the loaf to cool completely on a rack before removing from pan and cutting.

CINNAMON ROLL BREAD

Are you getting bored with the cinnabon style cinnamon rolls? I do! That's why I'm so excited when Divine Baking posted cinnamon swirl bread. I purposely changed the name of the recipe became cinnamon roll bread, because to me it just like eating a cinnamon rolls, but the only diffferent is this one is a bread. Also, I changed a little bit of the ingredients.

I, especially my hubby, like it so much. He kept asking me when will I make the cinnamon roll bread again :).

Cinnamon Roll Bread

Ingredients:
3-1/2 cups (16 ounces) unbleached bread flour
4 teaspoons granulated sugar
1-1/4 teaspoons salt
2 teaspoons instant yeast
1-1/4 teaspoons ground cinnamon
1 large egg, slightly beaten
2 tablespoons (1 ounce) vegetable shortening, melted and cooled
1/2 cup (4 ounces) buttermilk or whole milk, at room temperature
3/4 cup (6 ounces) water, at room temperature

For the swirl:
1 egg and 1 tbsp water, lightly beaten together
3/4 cup dark brown sugar mixed with 2 tablespoons ground cinnamon

Preparation:
Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl (or in the bowl of an electric mixer). Add the egg, shortening, buttermilk, and water. Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.

Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size (or leave the dough wrapped overnight in the refrigerator).

Roll out dough into a 12 by 10 inch rectangle, brush lightly with half of the egg wash, then sprinkle with the cinnamon sugar mixture. Roll up the dough and form a loaf. Place loaf in a lightly oiled 10 by 5 inch loaf pan, and cover loosely with plastic wrap. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

About 10 minutes before baking, preheat the oven to 350 degrees F with the oven rack on the middle shelf. Brush the top of the loaf with the rest of the egg wash. Bake for 15 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 15 minutes. The finished bread should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. Allow the loaf to cool completely on a rack before removing from pan and cutting.

BAKED PARMESAN GARLIC CHICKEN WINGS

It tasted good, tangy and easy to make. So, what more can you ask for a recipe? :). I added a little bit sugar in the dipping sauce, and all are set for finger foods *I took it as my entrees ;)*.
Also, I submit this recipe from Steamy Kitchen to cooking games hosted by Liza.

Baked Parmesan Garlic Chicken Wings

Ingredients:
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
3 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry's)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)
1 teaspoon sugar (or to taste) --> added by me

Directions:
1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
3. In a separate bowl, mix together the blue cheese dressing with the mustard and sugar (this is your dipping sauce)
4. When the chicken is cooked through, toss the wings with the garlic/cheese/butter sauce. Serve with the blue cheese/mustard dressing.

THIN CRUST CHICKEN GORGONZOLA PIZZA

Don't you feel bored making the same pizza all the time? I do. That's why after making hawaiian pizza with thick crust all the time, then this time *yesterday to be exact* I made some experiment. I tried to make a new crust and topping recipe.

Thin crust from Kitchen Simplicity was my choice this time. The original recipe was made from AP flour, then I changed it into half AP flour half whole wheat flour. And for the topping, I tried the combination of chicken, cilantro and gorgonzola cheese with mayonnaise and mustard sauce *honestly, those are the only ingredients left in my fridge :)*

Surprisingly, the outcome of my experiment is really good! The crust is perfect *my hubby liked the thin crust more than the thick one now :)*, and the topping and sauce really made a perfect combination. I guess, this recipe is my to-be-true-recipe :).



Thin Crust Chicken Gorgonzola Pizza

Ingredients:
Pizza Crust:
1 cup warm water
1 Tbsp. sugar
1-1/2 tsp. yeast
2 tsp. olive oil
1 tsp. salt
3 Tbsps. apple cider vinegar
2 cups all-purpose flour
1-1/2 cups whole wheat flour

Pizza Sauce:
1-1/2 cups mayonnaise
1/4 cup mustard
1 Tbsp. sugar (I used 2 tbsps. splenda)
1 Tbsp. garlic powder
1 Tbsp. garlic salt
1/2 tsp. kosher salt
1/4 tsp. black pepper
1-1/2 tsp. oregano
2 tsp. pizza seasoning

Toppings:
2 pieces chicken fillet, boiled and shredded
1/2 red onion, sliced
1 can black olives, sliced
3/4 cup cilantro leaves, rinsed and drained
3/4 cup crumbled gorgonzola cheese
1-1/2 cup shredded mozzarella cheese

Preparation:
For Pizza Crust:
Mix all-purpose flour and whole wheat flour in a medium bowl. Set aside.
Stir together water and sugar. Sprinkle yeast over top. Let proof for 10 min.
Stir in oil, salt, vinegar and 2 cups flour mixture until well incorporated.
Add additional flour mixture and knead until pliable and barely sticky. If you use standing mixer, set the speed at speed 2 and beat it with dough attachment until pliable and barely sticky.
Place in a greased bowl, cover and let rise for 1 hour or until doubled in bulk.
Once doubled, punch it down.
Roll and stretch the dough to cover a 14-inch ungreased pizza pan. Cover with pizza sauce and toppings of choice.
Bake at 500ºF for 10-12 min. until browned and bubbly.

For Pizza Sauce:
In a saucepan, combine all ingredients. Stir until well combined. Heat it over medium heat until bubbly. Turn off the heat and set aside.

For Assemble:
Lay the pizza dough to cover a 14-inch ungreased pizza pan. Prick the dough with fork. Cover the dough with pizza sauce and toppings. Bake in preheated oven at 500F for 10-12 minutes until browned and bubbly.