Mexican Casserole

This is a recipe from one of my dearest friends Mrs. A. First time I had this dish at her house, my mind was blown away! The salty taco seasoning, shredded chicken, and creamy and cheesy sauce… Mrs. A was nice enough to share her recipe. I twisted her recipe just a little but not much. This is definitely easy to make but feeds lots of hungry people!! Hope you enjoy reading, cooking, and eating!!
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H’s One Bowl Brownie

If you have 1 hour, you can make this amazing moist and rich coco taste brownie!
So here we go, you should try tomorrow!

Ingredients
1. 1/4 Cup Coco Powder
2. 1 Tablespoon Espresso Powder
3. 1 Stick Melted Butter
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4. 2 Large Eggs
5. 1/2 Cups Sugar
6. 1/2 Cup Flower
7. 1/2 Teaspoon Baking Powder
7. 1 Tablespoon Vanilla Extract
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Direction
1. Preheat the oven to 375F
2. Add Coco Powder and Espresso Powder to the Melted Butter and mix well
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3. Add Sugar to this mixture and mix well
4. Add Eggs to this mixture and mix well
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5. Add Flour and Baking Powder to this mixture and mix well
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6. Pour this mixture to the greased 8×6 baking pan and bake for 30 minutes
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Seriously, this is it. As you can tell from the pictures, I just kept adding the ingredients to the one bowl and mixing it, and going to the oven. How easy it can be!!

Here is the final product.
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I whipped some heavy cream and put on top of the slice of brownie. Yes!! This completed my day!

Happy Baking!
Mrs H

Childhood Potato Croquettes

Have you had Japanese Potato Croquettes? Many Japanese Restaurants here in Denver, they serve pre manufacture made frozen Potato Croquettes. You’ll see, if the croquettes shape like a football, and perfectly shaped, it is pre manufacture made frozen Potato Croquettes.

Japanese Potato Croquettes are not difficult to make but definitely tedious process. So I remember when my mother made ones for dinner, it was special to me. And usually she made comments like “I hate making Potato Croquettes, the frying oil makes me sick…” and so on… πŸ™ ahahahahahaha…..

Well, it is worth making one, the home made Potato Croquettes are juicy, soft, and creamy. I bet every family has a different recipe, but I am making one that I remember from my childhood.

Ingredients
1. 10 Small Yellow Potatos
2. 1/2 lb Ground Pork
3. 1 Medium Yellow Onion Diced
Diced Onion
4. 1 Cup Frozen Green Peas
Frozen Green Peas
5. 2 Tablespoon Salt (I use Sea Salt)
6. 1 Tablespoon White Pepper
7. 1 Egg beaten
Egg Wash
8. 1 Cup Flour
Flour
9. 2 cups Panko Bread Crumbs
Panko
10. Canola Oil, enough to fill pan 1/2-inch and plus 1 Tablespoon

Directions
1. Peel the Potato and boil it till it becomes tender, and mash.
Small Yellow Potato Mashed Yellow Potato
2. In the medium size skillet, add 1 Tablespoon of canola oil and saute e Ground Pork and Onion. This is a side note but I just wanna say I love my Global Knife. Check out the Global Website for the product line.
Ground Pork Ground Pork and Diced Onion
3. Add Salt and Pepper for the taste.
4. Add Frozen Green Peas to the Pork Mixture and mix well. (Careful not mash the Green Peas)
Ground Pork Diced Onion and Green Peas
5. Add the Pork Mixture to the Mashed Potato and mix well.
Mashed Potato with Meat Mixture
6. Using an ice cream scoop to shape the Potato Mixture.
7. Roll through flour, dip in the beaten egg, and roll through Panko Bread Crumbs.
Flour Egg Wash and Panko Croquettes before fried
8. Fry each Croquette in Shallow Canola Oil until brown on all sides.
Canola Oil Frying in Progress

The Potato Croquettes, this is what I remember from my childhood.
Potato Croquettes
My mother served the Potato Croquettes with Worcester sauce and small side salad. Next day, you can make the Potato Croquettes Sandwich… Yummy… πŸ™‚

It takes less than one hour to make this my childhood memory Potato Croquettes but the process was definitely tedious. Though when you bite into the just fried Potato Croquettes, you’ll be glad that you made it and you’ll forget about all the process you went through!

Happy Cooking!!
Mrs. H

H’s 6 Fabulous Coconut Cupcake

I apologize in advance. I wanted to eat Coconut Cupcake and started making it without taking pictures of the baking process… so we have a few pictures of this recipe… Sorry…

Anyways, as I stated above, I was craving for a Coconut Cupcake. Convenience enough, I usually have majority of the ingredients in my pantry, I found the sweetened shredded coconut so I decided to make one myself.

The recipes that I found online produces 12 to 18 cupcakes, which I did not want to bake that much. So as usual, I tweeted one of the recipes that I found online with addition of a Tablespoon of oil. The oil will help the cupcake to be moist. Also, I usually use Salted Butter instead of Unsalted Butter but do not add any salt that instructed on the recipes online. This is the lazy way of baking but the final products usually come out fabulous so why not right?

The following recipe produces 6 fabulous Coconut Cupcakes!

Ingredients
1. 1.5 sticks salted Butter, room temperature
2. 3/4 cups sugar
3. 3 Large Eggs at room temperature
4. 1 1/2 teaspoons pure vanilla extract
My Favorite Vanilla Extract
5. 1 Tablesppn Oil (I used Olive Oil just because it was on the Kichen Counter)
6. 1.5 cups flour
7. 1/2 teaspoon baking powder
8. 1/4 teaspoon baking soda
9. 1/2 cup milk
10. 5 ounces sweetened, shredded coconut
Coconut

Directions

Preheat the oven to 325 degrees F.

1. In the bowl of an electric mixer, cream the Butter and Sugar on high speed until light and fluffy.
2. About after 5 to 7 minutes with the mixer on low speed, add the Eggs, 1 at a time.
3. Scraping down the bowl after each addition. Add the Vanilla and mix well.
4. In a separate bowl, sift together the Flour, Baking Powder, Baking Soda.
5. In 4 parts, add the dry ingredients and the Milk to the batter, beginning and ending with the dry.
6. Fold in 5 ounces of coconut.
7. Spray Pam to a muffin pan. Fill each cup to the top with batter.
Before the Oven In the Oven
8. Bake for 30 to 35 minutes, until the tops are brown and a toothpick comes out clean.
Just Came out from the Oven
9. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Coconut Cupcake Cooking

The online recipes recommended to have Cream Cheese Frosting. This is just my opinion but the great moist Coconut Cupcakes do not require frosting. It is just good as is. Well, if you still think that the frosting is necessary, uuuuuum, I guess you can make one with mixing butter, cream cheese, vanilla, and powdered sugar together… Sorry I don’t have a recipe for it. I actually whipped some heavy cream with some sugar and mixed with about 1 tablespoon of sour cream, added on the side of the cupcake.
Coconut Cupcake 1

This Coconut Cupcake is super moist. Really 1 Tablespoon of oil makes a BIG difference. Just with butter is not enough to produce this moistness. I could cut the sugar by 1/4 more… 1/2 sugar may be enough for this recipe. I’ll try that next time!

Overall, this is a success recipe and hope you can enjoy the 6 Fabulous Coconut Cupcakes!

Happy Baking!!
Mrs. H

My First Chili Con Carne

So I asked my Facebook Friends, “What should I cook for dinner tonight?!” Some of my faithful friends responded “Chili Con Carne”. Well, this is my first time but the Chili Con Carne will be perfect for this weather (It is cold outside… it was snowing yesterday…). So I decided to tackled on the “Chili Con Carne H’s Way”! πŸ™‚

Ingredients
1. 2 1/2 pounds Beef Stew Meat or beef chuck, cut into 1-inch cubes
2. 2 1/2 pounds Pork Shoulder, cut into 1- inch cubes
Cubed Beef & Pork
3. 1 tablespoon Salt (I use Sea Salt)
4. Freshly ground Black Pepper
5. 1/3 to 1/2 cup Olive oil
6. 1 large Onions, chopped
7. 1 Cup Celery, chopped
Chopped Celery & Onion
8. 1/3 Cup Dried Green and Red Bell Pepper (You can use fresh Bell Pepper, chopped)
Dried Red & Green Bell Pepper
9. 8 – 10 large cloves Garlic, minced
Minced Garlic
10. 1/3 cup Chili Powder
Chili Powder
11. 1 tablespoon Ground Cumin
12. 2 teaspoons Dried Oregano
13. A Dash of Cayenne Pepper
14. 2 (14.5-ounce) can Diced Tomatoes
Can Diced Tomato
15. 4 cups low-sodium Chicken Broth
Chiken Broth
16. 1 (15-ounce) can Pinto Beans, drained and rinsed
17. 1 (15-ounce) can Kidney Beans, drained and rinsed
Kidney & Pinto Beans
18. Serving with White Rice, chopped Green Onion, Shredded Cheddar, and Sour Cream.
Serving with Green Onion Chedder Cheese and Sour Cream

Directions
1. Season meats with the Salt and Pepper.
2. Heat 2 tablespoons of the Olive Oil in a medium to large Dutch oven over medium-high heat.
My Favorite Dutch Oven
3. Sear the Meat until well browned, and transfer meat to a bowl and reserve.
Searing Meats Seared Meats
4. Saute the Onion, Celery, Garlic over medium heat until Onion and Celery become tender, scraping up the browned bits from the bottom of the pan.
Sauteed Onion Celery and Garlic 2
5. Stir in the 1/3 cup Chili Powder, Cumin, and Oregano and cook for 2 minutes.
6. Add the canned Diced Tomatoes and whisk in 3 cups of the stock.
7. Add the Meats and any juices from the Meats back to the pot. Bring to a simmer.
8. Season the Chili with the Salt, Pepper, and dash of Cayenne Pepper cover, and cook for 30 minutes.
Simmer
9. In a blender puree about 1 cup of beans with the remaining 1 cup of stock.
Chicken Broth and Beans Blended for Thickning Agents
10. Add the bean mixture to the chili along with the whole beans.
11. Let simmer, uncovered, 1/2 to 1 hour more or until the meat is tender.
12. For the taste, stir in the some Chili Powder, Salt and Pepper
13. Serve with cooked White Rice, chopped Green Onion, Shredded Cheddar Cheese, and maybe Sour Cream?!
Chili Con Carne H Way 2

I have to say and Zach agreed also, my first Chili Con Carne was SUCCESS!! I can definitely introduce this recipe to you all! Meats were so tender that melted in my mouth! Beans texture was perfect! I could put a little more Cayenne Pepper to heat it up. But over all, Chili Con Carne H’s Way was a great dish for the day like today!!

Happy Eating and Cooking!!
Mrs. H