Tuesday, August 27, 2013

One Bowl Chocolate Cake

This is one of the best chocolate cakes I ever tasted! I found the recipe on Allrecipes.com. It is a very popular recipe with great reviews! What was unique to me about this recipe wasn't the fact that it's made in 'one bowl' because aren't all cakes made in one bowl? What I found to be different about this recipe is that hot water is added to the batter before it is baked! I'm not sure what purpose the hot water serves, but I always make it that way because the taste and texture are so perfect! Why mess with a good thing? The only thing I changed from the original recipe was to increase the amount of cocoa powder from 3/4 cup to a full cup. And I baked this in one 9x13" baking dish instead of two 9" round pans.

This cake is delicious in every way...moist, rich, dense, but not too much of each! The perfect balance of all! I topped mine with a Peanut Butter Chocolate Ganache...heavenly!!!

One Bowl Chocolate Cake

2 cups white sugar
1 & 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 & 1/2 tsp. baking powder
1 & 1/2 tsp. baking soda
1 tsp. kosher salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. pure vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F.
Grease and flour two 9" round pans or one 9x13" baking pan.
In a large mixing bowl, add all the dry ingredients and whisk to combine.
Then add in all wet ingredients except for the boiling water.
Blend on medium speed with a hand mixer for 2 minutes.
Then stir in the boiling water. Batter will be thin.
Pour evenly into pans and bake on center rack for 30-35 if using the round pans
or 40 minutes if using the 9x13" pan. But check for doneness since all oven times vary.
Cool completely then frost as desired.

Recipe adapted from Allrecipes.com

Wednesday, August 21, 2013

Singapore Noodles with Shrimp

I love Asian noodle recipes! I've tried many in my blogging days! This one is a little different because it's a fusion of Chinese and Indian flavors! The curry powder gives it some heat. Most Singapore Noodle recipes are on the bland side, in my opinion! So I took this very popular recipe here and 'Super Tweaked' to make it more tasty! I omitted the chicken and pork because I wanted a simpler recipe using only shrimp. I added a homemade stir fry sauce (shown below) to amp up the flavor! I loved the results and will be making this more often! This tastes just like a dish from my local take-out restaurant! Perfect for when I get a craving for Chinese food!



Singapore Noodles with Shrimp

1/2 lb. thin spaghetti or rice noodles
1 & 1/2 Tbls. olive oil
1 & 1/2 Tbls. pure sesame oil
3 large cloves garlic, minced
1 medium sized onion, sliced thin
1 carrot, sliced thin
1 stalk celery, sliced thin
1 cup petite peas
1 lb. medium shrimp, peeled and deveined
1 cup bean sprouts
3 Tbls. yellow curry powder
1/4 cup low sodium chicken broth
8 ozs. Stir Fry Sauce from recipe below

DIRECTIONS FOR SINGAPORE NOODLES:
Prepare the Stir Fry Sauce recipe below and set aside 8 oz.
Cook spaghetti or rice noodles according to package directions and set aside.
In a large deep skillet, heat olive oil and sesame oil on medium/high.
When oils are hot, stir in garlic, onion, carrots and celery.
Keep stirring and cooking for about 1 minute.
Lower heat to medium/low and stir in the curry powder and chicken broth.
Cover and let simmer for 3 minutes.
Then add in shrimp and bean sprouts, stirring and cooking until shrimp turns white.
Now add in 8 ozs. of the Stir Fry sauce and mix well.
Then add in the spaghetti or rice noodles. Stir to combine.
Serve warm. Serves 4
Recipe adapted from Allrecipes.com



All Purpose Stir Fry Sauce Ingredients:
2/3 cup lite soy sauce
1/2 cup low sodium chicken broth
1/3 cup rice wine vinegar
4 Tbls. white sugar
1 Tbls. pure sesame oil
1/4 tsp. black pepper
3 Tbls. cornstarch
1/2 cup water

DIRECTIONS FOR SAUCE:
In a medium saucepan over medium heat, combine first 6 ingredients.
Stir and bring to a boil.
In a separate small bowl combine the cornstarch and water, mix well.
Reduce heat to medium/low and add in the cornstarch mixture.
Simmer while stirring until mixture thickens slightly, them remove from heat and set aside 8 oz. of this sauce to use in the Singapore Noodle recipe. Save the remaining sauce in a sealed container in the fridge for use whenever you want to add more flavor to any Asian recipes. Can last for about 2 months in the fridge.
Recipe adapted from Food.com

Sunday, August 18, 2013

Grilled Potatoes

Potatoes on the grill are so easy and so very good! I love the smokey flavor and it's so much quicker than baking them in the oven! Plus, who wants to turn on the oven for an hour and heat up the kitchen on hot summer days! For this recipe you just need to put the potatoes in the microwave for about 7 minutes. Then slice them in half, brush with oil and season with salt & pepper. Then just grill them for 7-10 minutes on each side. Make them along side your other items and dinner is done at the same time!

I found this recipe on Allrecipes.com. Check out the great reviews here.

Grilled Potatoes

large russet potatoes - washed
1 Tbls. olive oil per potato
a pinch of seasoned salt & pepper per side of each potato

Poke potatoes with a fork.
Microwave on high for 5 minutes.
Slice potatoes in half the long way and microwave again for 2 minutes.
Preheat grill to medium heat.
Brush the potatoes all over with olive oil.
Sprinkle both sides of the potatoes with seasoned salt & pepper.
Grill for 7-10 minutes on each side.
Keep an eye on them so that they don't burn.
Serve warm.

Recipe from Allrecipes.com

Saturday, August 17, 2013

Cinnamon Rolls Grilled in Orange Peels!

Sounds crazy, right? Well, that's just my kind of recipe! If you're a regular reader of my blog you know this is a recipe I just had to try! Within days of spotting this on the Internet it was on my plate...and it was soooo VERY yummy! The flavor from the orange peel
slightly permeated the cinnamon buns! This is usually a treat made while camping, but since I'm not a camping kind of gal, I made it on my backyard gas grill. So easy to make using those store bought refrigerator cinnamon rolls in the cardboard tubes! You just need to cut 4 oranges in half and scoop out the inside with a spoon. I didn't waste the inside of the oranges...it was used to make Sangria and served the same night with dinner!

I used a disposable foil pan. Cover the pan with foil and grill at preheated 400 degrees F (lowest heat setting on my 4 burner gas grill) for 15 minutes. Remove from grill, cool slightly and then add the icing! Serve warm. Just unpeel and eat! I found the directions for this recipe here.
Give it a try! I know you will like it and it's a great conversation piece!



Cinnamon Rolls Grilled in Orange Peels

4 navel oranges - cut in half and insides scooped out
1 package refrigerator cinnamon rolls - 8 count

Use a spoon to scoop out the insides of the orange halves.
It's okay if a little of the orange pulp remains in the peel.
Then place one cinnamon roll in each orange peel.
Place all the filled orange peels on a disposable foil tray and loosely cover with tin foil.
Turn on all burners of the gas grill and set to low heat. When temp reaches 400 degrees F
place covered tray inside grill. Close grill and cook for 15 minutes.
Then remove from grill and cool slightly before adding icing.
Then remove from peel and eat!
See this **Link** for step by step instructions.
 

Thursday, August 15, 2013

Cream Cheese Plum Crumble - From Boxed Cake Mix

You know, I never realized how very versatile boxed cake mix can be! I always thought that the only way to use boxed cake mix was to prepare it according to the directions on the box! I was pleasantly surprised to see that there are so many ways to use it straight from the box, without preparing it! So much easier that way!

I've used boxed cake mix to make Almond Joy Cookies and to make a 3 Ingredient Cobbler.
Now I'm using it to make a crumble! And it worked perfectly! I'm going to make sure I always have a box of cake mix in the pantry! These desserts are so quick to make that you can whip them up when unexpected guests drop by...well, as long as they give you a little bit of notice ahead of time!

This Cream Cheese Plum Crumble is so yummy and satisfying! It's sweet and has delicious layers of cake, fruit, sweetened cream cheese and then a soft but crunchy crumble on top!
I was given this recipe by a Facebook friend named Chip Stanley. I think he reads my mind because he is always showing me delicious recipes that are exactly my taste! He also showed me the 3 Ingredient Cobbler which has become very popular! Thanks again Chip for another very cool recipe!

Cream Cheese Plum Crumble


1 boxed white or yellow cake mix
5 Tbls. butter - softened
2 large eggs - divided
5 sweet ripe plums - sliced into small chunks...(or use any soft fruit such as peaches, blueberries, strawberries, etc.)
8 oz. cream cheese - I used fat free
1/3 cup sugar
1 tsp. pure vanilla extract

Preheat oven to 350 degrees F.
 In a large bowl mix together the cake mix, butter and 1 egg until crumbly.
Set aside 1 & 1/2 cups of the crumb mixture for the topping.
Grease a 13x9 cake pan.
Press the remaining crumb mixture into the bottom of the cake pan to form a thin crust on just the bottom of the pan. This will puff up when baked.
Bake for 10 minutes.
After the crust is baked evenly spread the chopped plums on top.
In a large bowl mix together the  cream cheese, sugar, 1 large egg and vanilla extract.
Using an electric hand mixer, beat until creamy.
Evenly and thinly spoon this mixture over the plums.
Then evenly sprinkle the reserved crumb mixture on top and bake for 30 minutes.
Then remove from oven let cool and refrigerate for at least 30 minutes before serving.
This tastes best chilled.
Store leftovers in the fridge.




 

Wednesday, August 14, 2013

Adobo Roast Pork Loin

I have many pork 'chop' recipes but not many pork 'roast' recipes! I don't think I'll ever need to look for another pork roast recipe after trying this one because it was the best pork roast I've ever tasted! And I love how easy it was to make! Only 6 ingredients in the perfectly delicious recipe! Just mix together the simple spice ingredients, then rub it all over the pork loin and bake for 40-45 minutes. This roast pork loin was so tender, juicy and full of flavor! The spice rub is rich and earthy with just a hint of cinnamon...yum! I think this spice rub sealed in the juices as it baked! The pork even tasted great cold! This is a 'must try' recipe!

This is a recipe from Goya and Allrecipes.com. Go check out the rave reviews on this recipe! I mentioned another delicious Goya recipe in this recent post here. I never knew that Goya had so many tasty recipe creations! I have my eye on another one that I'll be trying very soon!

Adobo Roast Pork Loin

2 Tbls. chili powder
1 Tbls. Goya Adobo All Purpose Seasoning with Pepper
1 tsp. ground cumin
1 tsp. packed dark brown sugar or 1 & 1/2 tsp. granulated light brown sugar
1/8 tsp. ground cinnamon
2 Tbls. olive oil
2 -2 & 1/2 lbs. boneless pork loin roast

Preheat oven to 450 degrees F.
In a small bowl, mix together all the dry ingredients.
Then add in the olive oil and mix well until completely combined.
Pat dry the pork loin with a paper towel.
Then rub the spice mixture all over the pork.
Place in a small deep glass roasting pan or a foil lined metal pan.
Bake uncovered on middle rack until nicely browned and fully cooked,
about 40-45 minutes.
Remove from oven and loosely cover with foil for 10-15 minutes.
Then slice and serve warm with pan drippings.
Serves 4

Recipe from Goya & Allrecipes.com

 


Monday, August 12, 2013

Quick and Easy Arroz Con Pollo

I love Arroz Con Pollo! I have made it many times and have ordered it in restaurants! The recipe I usually use (see here) has many more ingredients and is a little more difficult to make, but is very delicious with deep rich flavors!


So when I found this new easier recipe I was very eager to give it a try! I was happy to find out that it was also very flavorful but a lot quicker and easier to prepare! I found it here on Allrecipes.comThis is a recipe created by Goya, the makers of a large line of authentic Latino food products. I have loved and counted on Goya for many of my cooking ingredients, over many years! And I have never been disappointed! High quality at very reasonable prices!

I'm showing the recipe with the changes I made to suit my taste. But check out all the other delicious recipes from Goya here. I'll be trying a few more myself! Stay tuned for those recipe results to be posted this month!

Quick and Easy Arroz Con Pollo


1 pound chicken breasts and/or thighs*- I used 2 cutlets cut into strips
 1/2 teaspoon Goya Adobo All-Purpose Seasoning with Pepper
 1 tablespoon Goya Extra Virgin Olive Oil- I used 2 Tbls. 1/2 medium yellow onion, finely chopped - I doubled this
 1/2 medium green bell pepper, finely chopped - I doubled this
 2 teaspoons Goya Minced Garlic - I used 3 large cloves fresh garlic minced
1 can (15 oz.) low sodium chicken broth
 1 (8 ounce) box Goya Yellow Rice
 1 (4 ounce) jar Goya Fancy Sliced Pimientos, drained - I omitted this
 8 Goya Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced - I doubled this
 1/4 cup Goya Frozen Peas, thawed - I doubled this


Season the chicken with the adobo.
In a large skillet over medium heat add 1 Tbls olive oil.
Nicely brown the chicken on all sides. Then remove from skillet and set aside.
Add another Tbls  of olive oil to the pan and sauté the onions and peppers, stirring constantly until tender, about 5 minutes. Then add garlic and cook about 1 more minute.
Add in the chicken broth and peas. Bring to a boil, then add in the rice and browned chicken pieces with any juices from the chicken. Return to a boil and lower heat to simmer, covered for about 25 minutes or until all broth is absorbed.
Serve warm with olive slices sprinkled on top.
Serves 4





 

Tuesday, August 6, 2013

Jerk Chicken with Coconut Rice & Beans...Plus a Giveaway!

This was such a delicious meal! The perfect blend of spices really gives this dish it's authentic flavor! And I love that I don't need to go looking for each spice in the store or in my spice cabinet! No measuring either! Every ingredient comes in it's own separate plastic pouch!

 I was easily able to prepare this entire meal with the help of a company called Global Grub! They make these really cool ethnic cooking kits that have all the unique ingredients needed to make such mouth watering recipes as this one! I just needed to add a few easy to find, store bought, ingredients to complete the recipe!

I've made their Red Chili Tamales and recently wrote about that equally delicious meal here! My family is still talking about that yummy dinner!

Red Chili Tamales

Global Grub took home a Sofi award ( Specialty Outstanding Food Innovation) this year for their Jerk Chicken kit...and I can see why after tasting this dish! I agree with the judges! It's definitely a winner!


Jerk Chicken with Coconut Rice and Beans

Ingredients;
1 cooking kit - Includes...
Rice,
Dried Habanero Chilies,
Jerk Spice,
Rice Seasoning,

Then just add these next ingredients...
3 lbs. chicken
2 limes
2 green onions
1 small white onion
6 large garlic cloves
1.5 cup coconut milk
1 can kidney beans (15 oz) 

olive oil
soy sauce
salt
pepper


Directions;
Follow simple directions on package
 
The Giveaway...
And now, thanks to Global Grub, one of my readers will be given a chance to win 4 of their own cooking kits! One winner will receive each of the cooking kits that Global Grub makes! They have a Sushi kit...Tangine kit...Red Chili Tamale kit...Jerk Chicken kit. Check out those really cool kits here.

3 Easy Steps To Enter...
1.  Just go to the Global Grub Facebook page here and give them a 'Like' and comment on their page about my giveaway!
 
2.  Go to the Global Grub website here and look around!
 
3.  Leave a comment on this post telling me what you like about the Global Grub website! 
 
Rules...
One comment per person. US Residents only. Make sure your name is on your comment. Anonymous entries will be disqualified. Leave your email address in your comment so that I can notify you if you're a winner... or 'subscribe by email' to the comments and check back to see if your a winner. Winner will have 48 hours to respond or a new winner will be chosen. Winner is chosen randomly. Giveaway ends on Aug. 10, 2013 at Midnight EST

Thank You to Global Grub for sponsoring this Giveaway!
And Good Luck to All My Awesome Readers!

Update August 11, 2013

Global Grub would like to thank giveaway participants and My Recipe Journey fans by offering $3 off at GlobalGrub.com. Use coupon code "myrecipejourney" during checkout. Valid through 8/18/13, or while supplies last

Congratulations to Renetta!
You are the Winner of this Giveaway!

I was not paid for my blog post about this product. I tried the product, loved it and decided to share my findings here! I will always only write about products that I truly love! Sometimes the vendors of these products are generous enough to supply me with their products for a giveaway to my readers!  

Monday, August 5, 2013

Thai Satay Udon Noodles!

My blogger friend Judith from The Midnight Baker food blog, gave me a few packages of Udon noodles. Judith is always making such delicious Asian recipes! She makes me crave this stuff! I decided to go looking for a recipe that I know my hubby will love! He's a Thai food junkie so I figured that's a great place to start.

I came across many different Thai recipes that used the Udon noodles but I didn't have too many other ingredients. I decided to create this next recipe with what I hand in my fridge and pantry! It turned out perfectly! I love satay dipping sauce. This tastes just like that, but poured over thick, soft, Udon noodles! This recipe has just a hint of heat, but it so creamy and full of peanut flavor! It even tastes great chilled! Very quick and easy to make also!

Thai Satay Udon Noodles

14 oz. Stir Fry Udon Noodles - precooked & ready to serve
2 Tbls. pure sesame oil
1 medium size onion - chopped
1 large carrot - sliced thin
3 large cloves garlic - minced
5 oz. frozen petite whole green beans - thawed and squeezed of excess liquid
2 green onions - chopped for garnish - optional

The Sauce
1/4 cup soy sauce
1/3 cup honey
1/4 cup creamy peanut butter
3 Tbls. rice vinegar
1/2 Tbls. oyster sauce
1/2 Tbls. Thai chili garlic sauce
1/4 tsp. ground ginger
1 Tbls. toasted sesame seeds

Whisk together the sauce ingredients until well blended and set aside.

In a large skillet over med/high heat add sesame oil.
When oil is hot, add onions, garlic and carrots. Stir and cook for a few minutes until tender. Then add the green beans, stirring constantly for about another minute or two.
Then add in the precooked Udon noodles and reduce heat to medium/low.
Stir in the sauce mixture and combine well.
Cook and stir until heated through.
Serve warm with chopped green onions on top if desired.
This recipe actually tastes great served chilled also!
Serves 4 as a side dish or 2 as a main dish

 

Sweet and Spicy Green Bean Bundles!

I'm always on the lookout for new and interesting veggie side dishes! This one caught my eye because of the presentation! But the original recipe kind of scared me because it contained a pound of bacon and a cup of butter! There was no way I was making the recipe that way! So I decided not to use any butter and had to think of other liquids to take its place! I decided to used Sriracha sauce, Worcestershire sauce, spicy brown mustard and a little water instead! I loved the way it turned out...sweet and spicy! But not too much of either! The bacon gave it the salty/smokey flavor that it needed! This was perfect!
And the best way to eat these little bundles of deliciousness, is to just cut into them with a knife and fork!

Sweet and Spicy Green Bean Bundles

3/4 lb.  frozen petite whole green beans, thawed
6 bacon strips
garlic powder, 6 pinches
kosher salt, 6 pinches
1/2 cup granulated light brown sugar
1 Tbls. Worcestershire sauce
1 Tbls. Sriracha sauce
1 Tbls. spicy brown mustard
2 Tbls. water

Preheat oven to 375 degrees F.
Line a baking dish with tin foil for easy clean up.
On a microwave safe dish, place 3 strips of bacon and cover with a paper towel.
Microwave on high for a minute and a half. You just want to slightly cook the bacon, but have it still be soft enough to wrap around the green beans.
Blot on paper towels.
Do this with the last three strips of bacon also.
Then take about 16 whole thawed petite green beans into a bundle and wrap a piece of bacon around the bundle as shown in the photo above.
Lay the bundle on the baking dish with the bacon seam side down.
Repeat this for the 5 remaining bundles.
Lightly sprinkle each bundle with salt and garlic powder, about a pinch for each bundle.
In a small bowl mix together the brown sugar, Worcestershire sauce,
 Sriracha sauce, spicy brown mustard and water.
Spoon equal amounts over each bundle.
Then cover and bake for 30 minutes.
Then remove cover and bake another 10 minutes.
Serve warm with pan juices poured over each bundle.
Serves 6

Adapted from Allrecipes.com

 

Tikka Masala Oven Fries!

 coated and ready for the oven
I just LOVE Chicken Tikka Masala! So why not make an Oven Fries version! I'm always looking for new and unique potato recipes, so this was a no brainer!

All I did was use my favorite (tweaked) Chicken Tikka Masala Recipe from 'Kat's Kitchen Talk' blog and instead of using chicken I just used russet potatoes that I cut into steak fries! It turned out perfectly delicious! I served this with a nice side salad and it was a tasty vegetarian dinner!


Tikka Masala Oven Fries

2 large russet potatoes, washed and sliced into wedges
 Coating for Potatoes;
6 oz. cup plain yogurt
1 Tbls. fresh squeezed lemon juice
2 tsp. ground cumin
1/4 tsp. cinnamon powder
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp kosher salt
1 tsp. black pepper
1/4 tsp. ground ginger

Preheat oven to 400 degrees F.
In a large bowl mix together all above ingredients. Toss to coat potato wedges evenly.
Place coated potato wedges on a parchment lined cookie sheet as shown in above photo.
Bake on center rack uncovered for 35-40 minutes or
 until potatoes a cooked and very tender.
While potatoes are baking prepare the sauce.

Sauce
1 Tbls. butter
1 large clove garlic, minced
4 rings of jarred jalapenos, minced or 1/2 fresh jalapeno pepper, seeded and minced
2 tsp. ground cumin
1/2 tsp. paprika
1 tsp. kosher salt
8 oz. can tomato sauce
1 cup heavy cream or lite cream
2 Tbls. dried fenugreek leaves - optional

In a medium size sauce over medium/high heat melt butter.
Add garlic and jalapeno. Stir and sauté for about 1 minute.
Season with the cumin, paprika and salt.
Stir in the tomato sauce, cream and fenugreek leaves.
Simmer on low until the sauce thickens, about 10 minutes.
Pour over baked oven fries and serve warm.
Serves 2-4 people as a side dish.