Sweet n Sour Turkey Meatballs

A healthier alternative to sweet n sour meatballs, are my sweet n sour turkey (or substitute chicken) meatballs!

You will need:
1 jar sweet n sour sauce (simple!)
1 lb ground turkey/chicken
1/2 cup bread crumbs
1 large egg
1/2 tsp garlic powder
Salt and Pepper to taste
Vegetable oil

1. Combine all ingredients in large bowl.

2. Roll mixture into (approx.) 1 inch balls

3. In a large frying pan/skillet, cover the bottom of the pan with vegetable oil and sear the outsides of the meatballs.  Reduce heat and allow meatballs to finish cooking.

4. Drain excess oil and add sweet n sour sauce.  Heat on low, covering all meatballs.

5. Serve with white or brown rice.

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100th Post: Deep fried heaven

It is the 100th post anniversary of this blog.

I have decided to celebrate by making a pictorial list of my favorite fried food ideas, because I'm non sequitur like that and I now have access to a deep fryer.

General Tso's Chicken/Orange Chicken

Double-fried 'frites' AKA french fries, AKA chips from Maison Anton in Brussels

    hollyeats.com

Deep-fried cheesecake

 arbys.com

Corn dogs

IntangibleArts

Deep-Fried Coke

Chimichanga

Chicken Fried Steak (with country gravy = even better!)

Popcorn Chicken > Fried Chicken/Chicken Strips (more fried coating to meat ratio!)

Sorry for the fatty post :(   ... Except not really.

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Mozzarella Sticks Marinara Burger

This burger is inspired by my mini-obsession with TGI Friday's Cheesy Bacon Cheeseburger.  However, mine is lacking bacon, and is using marinara sauce.  The marinara sauce causes the burger to be quite salty, so in the future I might go for a lower-sodium option.

You will need:
2 Mozzarella sticks
Slice of cheese (I went for Kraft singles)
Marinara sauce (alternatively, a good substitute for this is BBQ sauce Mmm!)
1 burger or veggie burger
1 bun

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Double Gloucester Mac N Cheese

I wasn't sure exactly how this would work, but I thought I'd have a go at making mac n cheese out of my favorite type of cheese: Double Gloucester.  I'd say it was a resounding success!!! :D  This mac n cheese is somewhere between a mild and a sharp cheddar, with the pleasing orange color my american eyes expect from mac n cheese.

You will need:

1 cup evaporated milk
1/2 cup milk
2 Tbsp margarine
1/4 tsp ground black pepper
1 1/4 tsp salt
1 tsp american-style yellow mustard
2 Tbsp cornflour (cornstarch)
250g Double Gloucester cheese (2.5 cups shredded)
3/4 cup water
1 3/4 cup mini shell noodles


1. Cook noodles according to package directions

2. Grate cheese and set aside 1/2 cup.

3. In a saucepan, add water and dissolve cornstarch.  Add salt, pepper, mustard, evaporated milk, milk, and butter.  Stir constantly over a medium heat until sauce boils, letting it boil for about a minute. 

4. Immediately stir in cheese, allowing it to melt.  Top with remaining 1/2 cup.

5. Add cooked noodles to mixture.

6. Grease casserole dish and pour in macaroni and cheese.

7. Bake at 350F/180C for approx 20-25 minutes, less in fan-assisted ovens.

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Cookout Quesadillas: Cheeseburger

Part 2 of cookout quesadillas..... Another simple recipe, perfect for little ones!  (Or me.)

You will need:
1 White Flour Tortilla
1 1/2-2 Hamburgers
4 Slices Kraft American Singles Cheese
Thin-Sliced Pickles (Optional)
Ketchup/Mustard/BBQ Sauce etc for dipping

1. Grill or cook hamburgers and slice into thin strips.

2. Place tortilla in pan and cover entire tortilla evenly with cheese slices.

3. Place strips of hamburger over 1/2 of tortilla. Add in pickles if you fancy.

4. Heat over medium heat, lifting tortilla periodically to check for browning.  When desired color/crunch has been been achieved, simply fold one half all the way over the other, as though you were making an omelet.

5. Cut in half or fourths and dip in ketchup/mustard/whatever you please.

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Cookout Quesadillas: Hot dogs

And now for something SUPER classy..... quesadillas (for lack of a better term) filled with sliced hot dogs and cheese!  I would go out on a limb and suggest that if you're partial to a chili dog, that might make a good quesadilla filling as well.  I use turkey dogs to make my junk food that 1% less deathly.  This recipe is particularly good for picky eaters, at least those without a hot dog aversion!

You will need:
1 White Flour Tortilla
3-4 hot dogs (depending on width/length)  
Cheese of choice, two good options being:
Kraft American Singles
Mozzarella (my favorite)
Ketchup/Mustard (optional)

1. Grill or cook hot dogs and slice down the middle.

2. Place tortilla in frying pan and arrange cheese and hot dogs on one half.

3. Heat over medium heat, lifting tortilla periodically to check for browning.  When desired color/crunch has been been achieved, simply fold one half all the way over the other, as though you were making an omelet.

4. Cut in half or fourths and dip in ketchup/mustard/whatever you please.

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Orange Beef Burger

To be honest, this burger was a bit of a joke when I made it.  The carbs on carbs is probably vaguely amusing to anyone who knows anything about cooking.  AS IT TURNED OUT....... I couldn't believe how successful it was!  I had modified my orange chicken sauce to marinade and cook the burger in.  Additionally, I recommend saving any extra sauce and dip the burger in it.  It is fantastically savory and sweet.

For 1 Orange Beef Burger you will need:
1 Bun
1 Burger patty
1/2 Cup cooked sticky white rice
4 Tbsp Soy Sauce
1 Tbsp Sesame Oil
3 Tbsp Orange Marmalade (skins removed)
1 tsp Crushed Red Pepper Flakes
1 Tbsp Brown Sugar




1. In a small bowl, combine soy sauce, sesame oil, orange marmalade, pepper flakes, and brown sugar.  Set aside.

2. Prepare rice and set aside, keeping warm.

3. Sear burger patty, either in a pan or on the grill.

4. Reduce heat and add orange soy sauce mixture to a frying pan and cook burger on low heat.  I would recommend poking a few holes in the burger to allow sauce inside when flipping burger.

5. Serve on a bun topped with a mound of cooked rice with excess sauce on the side.

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Saucy Fried Chicken Wraps

 

Saucy Fried Chicken Wraps are simples packed lunch food that doesn't get boring as fast if you change up the sauces...  I also recommend sweet thai chili sauce, but really you could put anything from ketchup,  mayo, brown sauce, mustard, pickle, ranch dressing... Whatever floats your boat. :)

You will need:

Flour Tortillas/Wraps

Prepared chicken patties or strips

Mayo

Sauce of choice

1. Simply make the chicken the night before and then slice into thin strips.

2. Spread wrap with mayo.

3. Layer chicken.

4. Drizzle sauce!  Etc.  

I'm not sure why I bothered writing that up, as it's quite self-explanatory.  But there you go.  Just in-case.

 Mango Chili sauce and BBQ Fried Chicken Wraps

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Trashy Chocolate Pavlova

This is a rather trashy takeoff on my rather traditional pavlova...  it is a meringue filled with Jello-O chocolate fudge pudding and topped with whipped cream peaks.

You will need:
3 large Egg Whites
3/4 cup sugar
1/4 tsp cream of tartar
1/4 tsp salt
8oz. Cool Whip lite or fat free OR make your own whipped cream using heavy cream/whipping cream, sugar, and a bit of clear vanilla or almond extract.
1 package chocolate fudge pudding

1. Separate egg yolks from whites, adding whites to a mixing bowl.

2. Mix egg whites with an electric mixer until frothy (medium speed).

3. Once frothy, mix in sugar, cream of tartar, and salt, adding just a bit at a time.

4. Continue to beat, this time on high, until mixture becomes stiff and peaks of egg white stand up on their own.

5. Spread into a 9 inch circle on parchment paper (or an equivalent), leaving an indent in the top for cream/fruit later.

6. Bake at 225F for approx 70 minutes.  At this point, the pavlova should be dried/firm. Quickly close oven door.

7. Prepare pudding mixture (this generally calls for you to mix 2 cups milk with powder and allow to sit, I recommend chilling this in the refrigerator while pavlova finishes baking).
 
8. Turn off heat on the oven and leave the pavlova in the oven for an additional 90 minutes.

8. While it cools, spread pudding mixture in the indent and either cover with whipped cream or place whipped cream in a pastry bag (or plastic bag with the corner snipped off) and pipe whipped cream to make peaks/patterns.

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Noelle's Bake Shoppe and Cupcakery's Chocolate Eclair Cupcake

 

I loved this cupcake!!! Therefore, halfway through my feasting, I stopped in my tracks to take a photo of it so you too could view its yummy chocolate cake and creamy/fudgy ganache insides.  But what I felt made this cupcake superior to other cupcakes was its 'frosting'.  I'm not a huge fan of gobs of overly-sweet frosting, especially if it is not buttercream.  BUT this cupcake's 'frosting' was apparently conceived to mimic eclair filling, causing it to be less tongue-numbingly sweet. Beautiful!

Noelle's Bake Shoppe and Cupcakery

W62N608 Washington Avenue, Cedarburg, WI

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A Rather Traditional Pavlova

I was inspired to make a pavlova by the incredibly intense heatwave that is currently suffocating the midwest and my parents desire for lighter desserts. Check out the recipe below for mixed berry sauce, perfect for drizzling over this summertime treat!

1 Cups mixed berries
3 Egg Whites
3/4 cup sugar
1/4 tsp cream of tartar
1/4 tsp salt
8oz. Cool Whip lite or fat free OR make your own whipped cream using heavy cream/whipping cream, sugar, and a bit of clear vanilla or almond extract.

1. Separate egg yolks from whites, adding whites to a mixing bowl.

2. Mix egg whites with an electric mixer until frothy (medium speed).

3. Once frothy, mix in sugar, cream of tartar, and salt, adding just a bit at a time.

4. Continue to beat, this time on high, until mixture becomes stiff and peaks of egg white stand up on their own.

5. Spread into a 9 inch circle on parchment paper (or an equivalent), leaving an indent in the top for cream/fruit later.

6. Bake at 225F for approx 70 minutes.  At this point, the pavlova should be dried/firm. Quickly close oven door.

7. Turn off heat and leave the pavlova in the oven for an additional 90 minutes.

8. Once cool, spread whipped cream over the top and add berries.  Drizzle with mixed berry sauce (recipe below) if desired.

Uncooked pavlova

Mixed Berry Sauce (Optional)
2 Cups mixed berries
1/3 cup sugar
1Tbsp corn starch
3 Tbsp water

1. Food process/blend 2 cups mixed berries and press through a sieve, careful to retain as many seeds in the sieve as possible. 

2. Add 1 cup of the strained berry mixture to a small saucepan.

3. Dissolve corn starch in water and add to berry mixture.

4. Add in sugar

5. Heat sauce to low boil, stirring constantly, until thickened.  Allow sauce to cool.

6. Drizzle over pavlova just before serving, or serve on the side.

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Cranberry Cupcakes w/ Orange Buttercream Frosting

For the cranberry cake you will need:
1 package white cake mix (+egg whites, oil)
1 1/4 cup cranberry sauce (approx 20 oz. canned)
Red food dye

For the Orange Buttercream Frosting you will need:
1 1/2 unsalted butter
1/3 cup orange marmalade, bits removed
3 cups powdered sugar






1. Heat up cranberry sauce and run through sieve, careful to keep as many seeds as possible in the sieve to promote a smoother cake texture.  Measure out the amount of cranberry sauce according to how much water is called for in your white cake mix directions. (My cake mix requires 1 1/4 cup water, so this will be replaced with 1 1/4 cup cranberry).
Place cranberry sauce in the freezer if still warm.

2. Line approximately 22 muffin tins with cupcake liners and preheat the oven to the temperature indicated on cake mix.

3. Prepare cake mix according to package, substituting the water for strained cranberry sauce.  Add in a few drops of red food dye for extra color.

4. Bake according to mix directions.

UNTESTED ALTERNATE PREPARATION: Prepare cake mix without approx 1/2 of water required in directions.  Once mixed, fold in cranberry sauce for a swirled effect.





Sweet Orange Marmalade Buttercream Frosting
1 1/2 unsalted butter
1/3 cup orange marmalade, bits removed
3 cups powdered sugar

1. Press marmalade through a sieve to remove orange peels, set peel aside

2. Using an electric mixer, cream together butter and 1/3 c. marmalade.

3. Mix in powdered sugar, 1 cup at a time.

4. Frost cooled cupcakes and top with pieces of orange peel if desired.

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Leftover Taco "Salad"

Another non-recipe, so is the student life.  I used my Taco leftovers to make a "salad".  I use the term "salad" loosely, as I'm imagining broken Doritos and taco shells to be lettuce (if only!).  If you wish to make this less death-defying, add in some actual salad, i.e. lettuce/tomato.

My bowl consists of leftover:
Quorn vegetarian chicken pieces, having previously been sauteed in taco seasoning
Broken corn taco shells
Broken cheese Doritos
Sour Cream
Spicy taco sauce
Double Gloucester cheese

I also suspect that refried beans would be a nomtastic addition.

I feel like I should start a 'student food' section.  Hmm...

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Oreo-Stuffed Sugar Cookies

 

I decided my blog wasn't distressing enough lately, and I should add this beauty.  That's an oreo baked inside a sugar cookie.  The photo was taken before we decided that icing was the way forward... These are much better with a spot of vanilla frosting.

You will need:
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup margarine
1 cup sugar
2 eggs
1/2 tsp vanilla
1 sleeve oreos

Frosting 
1 cup confectioner/icing sugar
2 tsp milk
2 tsp light corn syrup
1/2 tsp clear vanilla extract

1. Start by creaming together the margarine and sugar in a large bowl.

2. Add vanilla and eggs to the mixture.

3. In a separatebowl, sift together flour, baking powder, and salt.

4. Slowly mix dry ingredients into the other bowl.

5. Chill dough for an hour in the fridge.

6. Take a 1 inch diameter ball of dough, press into a circle and wrap around each oreo. I hesitate to guess how many this will yield, as mine tended to vary in size...

7. Place on greased cookie sheet and bake at 400F/200C for 8-12 minutes. Less time in fan-assisted ovens.

8. For frosting, combine icing sugar, milk, corn syrup, and vanilla extract.  Frost cookies that have cooled.

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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

 
My friend and I were attempting to make pumpkin a summer fruit, because it's too bloody nice to be eaten only at Thanksgiving... however our best attempts were to put lime-polka-dot wrappers on them, and cream cheese frosting (which we all know makes anything irresistible, regardless of time of year!).

You will need:
2 1/2 cups flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 teaspoon ground cloves
1 cup sugar
1/2 cup softened butter
1/4 cup vegetable oil
1/3 cup brown sugar
2 large room-temperature eggs
3/4 cup milk
10oz pumpkin puree

Cinnamon Cream Cheese Frosting
2 tsp cinnamon
1/2 cup unsalted butter
8 oz. cream cheese (full fat)
3 cups powdered sugar
Note: Cream cheese and butter should be room temperature, problems result if too cold or too warm

1. Preheat oven to 375F or 190C and line approx 24 muffin cups.

2. In a bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves and set aside.

3. Beat butter, sugar, and brown sugar with a mixer in a large bowl until fluffy.  Add eggs one at a time.

4. Stir in pumpkin and milk.

5. Gradually stir flour into the mixture, do not overmix.

6. Pour into prepared muffin tins and bake for 20-25 minutes, less with fan-assisted oven.  Do not frost until cool.


Cinnamon Cream Cheese Frosting

1. In a large bowl, beat 2 tsp cinnamon, 1/2 cup unsalted butter, 8 oz. cream cheese (full fat) and approx 3 cups powdered sugar.

.

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Chocolate-Chip Mint Aero-Mousse Pie

 

Chocolate-Chip Mint Aero-Mousse Pie with an Oreo crust was my solution to a birthday celebration in the midst of extreme time-constraints.  This could not possibly be quicker/easier to make!!!

Two sleeves of oreo cookies

100g dark chocolate chips
6 Mint Aero Mousse individual cups
4-6 Tbsp butter

1. Preheat oven to 150C.

2. Crush oreos.

3. Melt butter.

4. Combine butter and oreos, press into the bottom of a pie or tart base.

5. Bake for 5-10 minutes.

6. DO NOT DO THIS STEP UNTIL DESSERT IS READY TO BE SERVED WITHIN A COUPLE HOURS. 

Mousse will collapse in on itself and become runny if prepared the day before.

Once cool, spoon the mousse over the crust and spread around, careful not to squash all the bubbles out.

7. Sprinkle with chocolate chips.

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Dirt Cups

I'm BACK.  I've survived coursework and am now hard at play.

Okay, so I think I've worked out the best method of making Dirt Cups in the UK.  If you're in America, the usual recipe uses instant chocolate pudding mix and Cool Whip.  It is ideal if you can get your hands on such things!  However, I've worked out some alternate ingredients made in the UK.  Vegetarian if gummies are veggie-friendly.

You will need:
2 (38g) packets 'chocolate dessert' mix (found by instant custard/jelly mixes)
Milk/water, amount depending on 'dessert mix' recipe
330ml fresh whipping cream
1/3 cup granulated sugar
3 sleeves Oreos
Assorted gummi treats resembling things found in dirt (frogs, worms, spiders, flowers)
4-6 clear glasses (depending on size)

Yield: 4-6

1. Start by crushing oreos and sprinkling around 1/3 into the bottom of several glasses.

2. In a large bowl, combine ingredients for chocolate dessert mix and powder, whisk until it begins to solidify.

3. Whip the whipping cream until stiff, adding sugar as you go.

4. Fold whipped cream into chocolate dessert mix.

5. Stir in another 1/3 of the crushed oreos.

6. Spoon mix over crushed oreos in cups.

7. Sprinkle remaining oreo crumbs over the mixture, and top with gummi treats.

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Easter and Hiatus

Apologies for the hiatus...  It should only last a couple more weeks.  I've been buried in some hardcore essay-writing.

Last Easter my roomie and I threw the most excellent cheese-based Easter party (mostly for ourselves).  This year I fear we shall not be so lucky due to our workloads.

Despite being from the dairy state, I turn my back on my heritage and prefer Double Gloucester, Red Leicester, Camembert, and Brie.  BUT NEVER ENGLISH CHEDDAR.  I cannot cope with the idea of cheddar that is not orange.

  Lemon or Passion fruit-frosted fairy cakes decorated with jelly bellies and lemon rinds for dessert!

 Former roomie also invented this... popcorn dipped in Cadbury Creame Egg.  

Not as disgusting as it sounds?

My aunt used to make a lamb-shaped cake to celebrate Easter.  It is one of the few lamb-shaped cakes that I've seen that are not totally busted looking.  A quick google image search shall explain what I mean: GOOGLE!

Successful lamb cake

Have some Easter-themed noms?

 

Blue Lotus flickr

  Can't walk 10 ft in Sainsburys without walking into a display of Hot Cross Buns!

Jillmade flickr

Happy Easter!

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TGI Friday's Cheesy Bacon Cheeseburger

 I cannot believe that it did not occur to me to post about this until now...  TGI Friday's was actually my boyfriend and I's (grammatical nightmare) idea of a romantic evening.  We both ordered TGI Friday's Cheesy Bacon Cheeseburgers.  OH.  MY GOD.  Just thinking about it makes my mouth water (and I mean that literally, it actually is watering mmmm burger).  Their burger had the obvious yummy burger topped with cheese and bacon... and... two mozzarella sticks.  They totally made the difference.  We then shared a pisspoor attempt at cookie dough cheesecake.  It was over 5 quid for a tiny square (square?!) piece of the world's most lackluster cheesecake.  Meh.  The burger totally made up for this though.  It took us at least a two hour toddle around central London after dinner to try and walk off this food baby.

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Dessert Trash: Cookie Brownie Beast

So, you know when you're a busy student... and you're like 'I need something sweet... and I want to put off that paper...' Things like the Cookie Brownie Beast get invented.  I cannot take credit, as I'm almost certain this was invented by my dear ex-roomie.  It is cookie dough baked in brownie batter. 
I've since moved elsewhere and made this.  Turns out, my roomie and I were not sick sick individuals, but rather... onto something!  It was gone within hours.  Honestly, vulturous flatmates (just kidding, I adore them!) picked at the carcass of what was left even...
Anyways, my point is that if you're a poor student with little time and a monster sweet tooth:

You will need:
1 box brownie mix
1 box cookie mix
Ingredients necessary for their preparation

*I recommend that mixes that only require water, for extra trashyness.  Plus they are a smaller size, so you don't have to make two 'beasts'.  (Regular-sized mixes should yield two small pans).

1. Prepare brownie mix according to package and pour into one or two cake pans (depending on yield of batter, use your judgement as to whether it will all fit in one pan and cook evenly when cookie dough is added!!)

2. Prepare cookie mix according to package.

3. Drop cookie dough by large spoon-fulls into the brownie batter.

4. Press tin foil around the edges of the pan(s) so that the foil hangs over some of the 'beast', otherwise the edges will cook before the inside, almost-certainly.

5. Bake at whichever mix has the lowest temperature, for at least that amount of time.  Use a toothpick to check whether it is thoroughly cooked (or not, your choice, hehe).

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Tangy Crab Meat and Cream Cheese Dip

I will eventually be transitioning my recipes to UK/metric measurements and foods..... but here's another american recipe in the mean time:

Crab meat and cream cheese dip makes for some incredibly quick/easy hors d'oeuvres!  It goes great with all types of crackers and breads.  Perhaps even bruschetta?  It is one of the easiest things you could slap together for a party and throw out at the last minute.  You can keep cost down by buying tinned crab, if you're not a snob about such things.  I am not.  hehe

You will need:
8 oz. cream cheese (1/3 less fat seems to work fine)
6 oz. crab meat
10 oz cocktail sauce

Crackers (onion or Ritz do the trick...!)

1. Allow cream cheese to sit at room temperature for a bit.  Spread it around a plate in a circle, about 1/2 - 1inch thick. 

2. Sprinkle crab meat over top.

3. Evenly-cover in cocktail sauce for the necessary 'tang'.  Most cocktail sauces have 'bits' in them which I prefer to strain.  But obviously this is completely unnecessary if they do not offend your's or your guest's palette. 

And there ya go!  Seafood for picky eaters and partyers alike.

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