Say Cheese~~~ cake! :D

Hi guys!

Happy Thanksgiving!! Because it's thanksgiving, it's a day when everyone is thankful for something! However! I am always thankful for everything daily! Here are some that I am thankful for!

I am thankful for a wonderful family that God has provided me with!
I am thankful for JM, IH, JK, HK, JC, JL! My favorite people alive! You guys truly encourage me in so many ways with words of encouragement or just buying me food! ;) I will always thank God for such great friends like you!
I am thankful for FOOD! All the goodness God has created for me to eat and eat and eat!
I can go on  and on with all the thanks!! but! I would like to give my thanks by sharing one of my favorite food I love to make! (or bake :) )

Last night, I decided to make some cheesecake! Hopefully it turned out great! but here is a picture for all of you guys to enjoy! :) If you want the recipe, you know the drill! Have a very happy thanksgiving everyone! God bless! :)

Cheesecake!

Chocolate marbled new york style cheesecake

New York style cheese cake

I.C.A.
Ms. Piggy.

Week 12 into my cooking class!

WEEK 12!! which means, one more week until we are done cooking!

Well this week, I got sick so I couldn't go :( so some pictures are from classmates and some are from online :) This week, we cooked with seafood. I heard all the food turned out great! I can't wait for next week's food!

Our group cooked Risotto with Sole. Sounds delicious! Let's see some pictures and the recipe! Try it at home :) Enjoy!

I.C.A. 

Ms. Piggy.

RISOTTO WITH SOLE

INGREDIENTS:

1                            Stick of unsalted butter

1.5 lbs                    Sole fillets

to taste                   Salt

to taste                   Ground black pepper

2 Cups                   Bottle clam broth

1                            Small onion, finely shopped

2 Cups                   Arborio Rice

1 Cup                     Frozen baby peas, thawed

2 Tbsp                    Fresh chives, snipped

2 Tbsp                    Fresh parsley, finely chopped

PROCEDURE:

1) In a skillet, melt 4 tablespoons of butter. Season the fillets with salt and pepper, and cook over moderately high heat, turning once, until just white throughout, about 5 minutes. Transfer the fish to a plate and break it up into 1 inch chunks.

2) In a saucepan, mix the clam broth with 5 cups of water. Bring to a simmer and keep warm. In another saucepan, melt 2 tablespoons of butter. Add the onion and cook over low to moderate heat until tender, about 5 minutes. Add the rice and cook well until coated with butter, about 1 minute. Add 1 cup of the warm broth and cover over moderate heat, stirring constantly, until nearly absorbed. Continue adding the broth 1/2 cup at a time and stirring constantly until nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper

3) Add the peas and the remaining 2 tablespoons of butter to the risotto and cook until the peas are warmed through and the butter is melted. Remove from the heat. Gently fold in the chives and parsley along with the fish and any accumulated fish juices.

Salmon in Lemon Brodetto With Pea Puree

Steamed Scallion Ginger Fish Fillets with Bok Choy

Fritto Misto with Italian Tartar Sauce

Indian Coconut Curry

Risotto with Sole

Week 11 Into Cooking Class

Hi guys!

Ahh.. the month of November. My favorite month of the year! (I wonder why.. :P ) Well! Of course, it's Thanksgiving month, which means lots of love and family time and.... FOOD!  :) Yes! Lots and Lots of food :)
I am looking forward for all the great food and family and friends time. It's going to be so exciting!

This week, we made lots of great dishes like the Spicy Chicken Cacciatore, Thai Chicken Soup, Orzo soup, Gumbo, and Chicken and bean stew! Once again, we are dealing with poultry! Sadly, the next two weeks will be our last two weeks cooking in the class since the semester is almost over! :( But, I am very much looking forward to cooking seafood the following two weeks!

Our group made the Spicy Chicken Cacciatore! It was, delicious! I have to say that my two favorite were the cacciatore and the gumbo! I. Love. Gumbo! I was so happy that we got to make gumbo and actually eat it in class!! :D

Here is the recipe for the Spicy Chicken Cacciatore along with the pictures! Enjoy!!

I.C.A.
Ms. Piggy.

SPICY CHICKEN CACCIATORE


INGREDIENTS
2 Tbsp                           Olive Oil
8                                    Boneless chicken thighs (3 lbs)
to taste                           Salt
to taste                           Ground Black Pepper
1                                    Medium Onion, thinly sliced
1                                    Red bell pepper, thinly sliced
2                                    Pickled hot peppers, thinly sliced
3                                    Garlic cloves, thinly sliced
1/2 Cup                          Red Wine
1 1/2Cup                        Chicken Stock
1 lb                                 Ripe plum tomatoes, coarsely chopped
2 Tbsp                             Chopped flat-leaf parsley

PROCEDURE:
1) In a deep skillet, heat the olive oil. Season the chicken thighs with salt and pepper, and add the chicken to the skillet, skin side down. Cook over moderately high heat, turning once until lightly browned and crisp, about 8 minutes. Transfer to a plate.

2) Add onion, bell pepper, pickled peppers, and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Pour in the wine and simmer, stirring occasionally, until nearly evaporated, about 5 minutes.

3) Add the chicken stock and tomatoes to the skillet and season lightly with salt and pepper. Return the chicken to the pan, nestling in the vegetables skin side up, and bring to a simmer. Cover partially and cook over moderate heat for 30 minutes, until the chicken is tender and the sauce is reduced by half. Sprinkle with the parsley.

Spicy Chicken Cacciatore just out of the oven

Spicy Chicken Cacciatore finished product!

Top view :)

Corn Bread!

mm Corn Bread

Escarole and orzo soup with turkey Parmesan meatballs

Orzo soup!

Green Chile chicken and Pink Bean Stew

Another view! 

Chicken and Smoked Sausage Gumbo

I love gumbo..

Thai Chicken Soup

Thai Chicken Soup

Did someone say Cornbread Muffins?

Muffins. Especially cornbread muffins.... with real corn! Came home from work out and decided that I wanted to eat cornbread! One big one was too much, so I made cornbread muffins! :) These are so good... turned out great! I used the Marie Calendar corn bread mix!

3 cups of the corn bread mix
1 can of corn! (with juice)
a little over 3/4 cups of water (i like it not too dry)


Here are some pictures!

ENJOY!

I.C.A.
Ms. Piggy.

Finished product

In the oven!