Friday, January 29, 2016

Tomato Bisque Soup

More soup! This time one of my favorites, tomato bisque.
I based my recipe, on this.


  • 3 tbsp. butter
  • ½ onion
  • ½ cup carrots, chopped
  • 2 cloves garlic
  • 3 tbsp. flour
  • 2.5 cups broth (or water with 1 tbsp/cup)
  • 3.5 cups tomatoes, chopped, peeled
  • 1 tsp. Dried parsley
  • 1 bay leaf
  • ½ cup heavy cream (I didnt have heavy cream or enough milk, so I combined 1/4 cup milk and 1.5 tbsp. butter)
  • 1 tsp. salt
  • Black pepper
  • 1 tsp. brown sugar
  • 10 fresh basil leaves


  1. Boil water and add whole tomatoes. boil until skin starts to crack. Then remove from heat. Allow to cool then peel and chop. Make sure to conserve the juice.
  2. Heat butter in large pot over medium.
  3. Add onions, carrots, and garlic. Cook, covered, until soft, which takes about 8 minutes. Make sture to stir occasionally.
  4. Stir in flour, and cook for 3 minutes.
  5. Add broth and tomatoes and bring to a boil. Stirring constantly.
  6. Add in spices.
  7. Lower the heat and simmer for 30 minutes.
  8. Remove from heat, and allow to cool.
  9. Remove bay leaf, and puree in blender until smooth.
  10. Whisk in heavy cream and salt. Pepper to taste.
  11. Garnish with basil, cilantro, cheese, and so on.
Serve hot and enjoy!

    PS. It had a rich tomato taste. If you like it to be creamy add more heavy cream.

    Peanut Butter and Nutella Chocolate Bar Recipe

    I had some peanut butter I wanted to use so I searched for a good peanut butter chocolate bar recipe, but then I didn't have enough peanut butter so I had to add some Nutella.  I played around with the recipe and this is what I came up with! 

    Prep time: 15 minutes
    Makes: ~16 pieces


    • 3/4 cup peanut butter
    • 3/4 cup Nutella
    • 3/8 cup butter
    • 3/8 cup brown sugar
    • 1 cup powdered sugar
    • 2 cups chocolate chips

    1. Combine peanut butter, Nutella, butter, and brown sugar in a microwavable bowl.
    2. Microwave for around 30 seconds or until the butter is more or less melted. Combine well.
    3. Add powdered sugar, 1/4th of cup a time until well combine.
    4. Put in a 9X9 by glass pan.
    5. In a separate bowl microwave chocolate chips for 30 seconds until melted. Mix well.
    6. Add chocolate mixture on top of the peanut butter mixture. 
    7. Cool in fridge or at room temperature. 
    *Note: Once it solidifies, it makes it harder to cut the pieces. I would allow it set for a little, cut the pieces, then refrigerate to become even more solid. 

    Next time, I think I might make this in minicupcake form. 


    Wednesday, January 27, 2016

    Baked Meatballs Recipe

    I adapted this recipe from Alton Brown's recipe. I really liked it and thought it was great. The seasoning is enough such that you can eat it on its own or with a sauce. Enjoy! 

    Prep time: 15 minutes
    Cook time: 20 minutes
    Makes: 25-30 meatballs

    • 1 pound ground beef
    • 1/3 cup parmesan cheese
    • 1/3 cup bread crumbs
    • 1.5 tsp dried basil
    • 1.5 tsp dried parsley
    • 1/2 tsp red pepper flakes
    • 1 whole egg

    1. Preheat oven to 400 F.
    2. Combine ground beef and dry ingredients.
    3. Add whole egg. Combine well.
    4. Roll into 1 inch balls and place on baking sheet. 
    5. Bake for 20 minutes or until golden brown. 

    Wednesday, January 6, 2016

    Spaghetti Squash with Mushrooms and Zucchini

    I haven't updated in a long time, but I wanted to restart this blog. I have been cooking a lot more and have many new recipes. Please me comment with any recipes you think I should try out.

    This year I tried out one of those food services that send you all the ingredients for a recipe (HelloFresh). They were interesting. Often times I have found the seasoning to be lacking, but the concept is great. This particular recipe was great the way it was made. I might have added more Parmesan cheese because more cheese is always good.


    • 1 spaghetti squash
    • 1 zucchini, medium
    • 4 oz button mushrooms
    • 1 bunch oregano (you really  need 3/4 of this)
    • 1/4 cup Parmesan cheese, shredded
    • 1 can coconut milk
    • Olive oil
    1. Preheat oven to 400 degrees.
    2. Halve the spaghetti squash, lengthwise. This is difficult so be careful! Then scoop out the seeds. 
    3. Drizzle the flesh with olive oil and season with salt and pepper. 
    4. Place the halves flesh side down on a lightly oiled pan and bake in the oven for 30-40 minutes. It should be ready when the flesh is tender.
    5. Halve the zucchini lengthwise, then thinly slice. Thinly slice the mushrooms and roughly shop the oregano leaves (discard the stems).
    6. Heat some olive oil in a large pan over medium-high heat. Add the mushrooms and cook for 4-5 minutes, until golden brown. Be sure to toss to make sure nothing gets burned. 
    7. Then add the zucchini, half the oregano, and a drizzle of olive oil. Cook for 4-5 minutes, until softened. Season with salt and pepper. 
    8. Add the coconut milk and bring to a simmer over medium-low heat. Turn off heat. 
    9. Once the spaghetti squash is cooked, allow it to slightly cool. Then scoop the flesh into the coconut milk mixture. Careful to not break through the shells because you will be using them to serve the mixture.  
    10. Add the Parmesan cheese to the coconut milk mixture and combine thoroughly. Season with salt and pepper. 
    11. Scoop the mixture into the squash shells. Garnish with remaining oregano and more cheese if you would like. Serve and enjoy!

    Sunday, November 25, 2012

    Pumpkin Soup

    This is a very easy recipe to make and it is soo good! I adapted the recipe from here.

    • 2 tbsp. olive oil
    • 1 onion chopped
    • 1 cup chopped carrots
    • 1 cup any additional vegetables (butternut squash or so on)
    • 1 cup canned pumpkin puree
    • 4 cups vegetable or chicken broth
    • 1 tbsp. lemon juice
    • salt to taste
    • pepper to taste
    • 1/2 tsp. dried cilantro
    • 2 tsps. olive oil
    • 1 clove garlic, minced
    • 1/8 tsp. paprika
    • 1 tsp. cumin
    1. Heat up olive oil in pot. Add onions and cook until translucent. 
    2. Add remaining vegetables and cook until soft. Around 5 minutes.
    3. Stir in pumpkin puree.
    4. Add remaining ingredients. 
    5. Bring to a simmer and then reduce heat to low. Cook for about 40 minutes. 
    6. Allow to cool and puree on a blender.
    7. Add sour cream as a garnish if you would like!

    I love this soup. It tastes like your normal vegetable soup, and very easy to make!

    Thursday, November 8, 2012

    Parmesan Crusted Tilapia

    I was walking home from work and I passed by the Whole Foods. I was lured in my the amazing fresh smell haha. As I walked around the store I picked up some tilapia because I swear this store can make anything look appetizing.
    I am not a big tilapia person so I was trying to figure out what to do with it. I found a recipe on All Recipes and adjusted it a little bit using the comments and what ingredients I had.

    • 1/4 cup melted butter
    • 1/2 cup parmesan cheese (I just used canned grated kind)
    • 1 tsp. mustard
    • 2 tbsp. fresh lemon juice 
    • 1/4 tsp. dried basil
    • 1/4 tsp. black pepper
    • 1/8 tsp. celery salt
    • 1/8 tsp. paprika
    • 1/4 tsp. garlic powder
    • 1/8 tsp. chili powder
    • 2 fillets (recipe makes enough for 3)

    1. Pre-heat your oven to the broil function or 450F if you don't have it.
    2. Line pan with foil and place fillets in pan in a single layer. Place the pan within a few inches of the top. Broil for 3 minutes on each side.
    3. Combine butter, cheese, and spices.
    4. Remove pan from oven and cover fillets with butter/cheese mixture.
    5. Broil for 5 minutes or until top is browned.
    6. ENJOY.
    Because I did. This is definitely going on my weekly dinner list.

    Sunday, October 14, 2012

    Pumpkin Cheesecake

    I think my favorite season is fall for two reasons.
    1. The beautiful weather.
    2. Pumpkin flavored food and drinks.

    I have tried layered pumpkin cheesecake and just regular mixed pumpkin cheesecake, but I wanted to try a new recipe this time. I decided to try Paula Deen's recipe.

    • Crust
      • 1 3/4 cup graham cracker crumbs
      • 3 tbsps. light brown sugar
      • 1/2 tsp. ground cinnamon
      • 1 stick melted butter
    • Filling
      • 3 (8 oz) packages cream cheese, at  room temperature
      • 1 (15 ounce) can pureed pumpkin
      • 3 eggs plus  egg yolk
      • 1/4 cup sour cream
      • 1 1/2 cups sugar
      • 1/2 tsp. ground cinnamon
      • 1/8 fresh nutmeg (I subs. with an equal amount of cloves)
      • 1/8 tsp. ground cloves
      • 2 tbsps. all-purpose flour
      • 1 tsp. vanilla extract

    A few things about the ingredients:
    • They now sell graham cracker crumbs (not crusts!) crumbs at the grocery store. I highly recommend them. They are good for 3 nine inch pies. You can also add stuff to the crust to add some flavoring. 
    • The more at room temperature the cream cheese is, the easier it is to work with.

    1. Pre-heat oven to 350F.
    2. Mix all dry crust ingredients. Then add melted butter. Press down flat in pan. I used a 9-inch springform pan. 
    3. Beat cream cheese until it is smooth.
    4. Add remaining ingredients, in order of list above.
    5. Beat until smooth.
    6. Pour into pan.
    7. Bake for 1 hour.
    So, I am still getting used to my new oven at home. The cheesecake did not crack the whole baking time! I made the mistake of opening the oven too early and it cracked.  :-(

    The trick to cheesecakes is to allow them to cool very slowly. I didn't do this, this time, but next time I would suggest
    1. After baking for 1 hour, turn off oven and leave cheesecake in until the oven temperature completely cools back to normal.
    2. Remove cheesecake and allow it to cool.
    3. Place in fridge :-)