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Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts



I remember way back in college, ham and cheese bread rolls were a thing, whether as a snack or lunch, because the demands of our hospital duties often didn't allow us to have the pleasure of enjoying a full meal. Now that I'm working, I often see this snack as a common offering in our school canteen, often made with hotdogs and cheese. 
Since I'm not quite a fan of hams and hotdogs, I decided to come up with my own version - beef and mushroom. The cooking method is simple and preparation time is minimal so this could be one good idea to make as a baon for kids, plus it's nutritious and filling as well. I was already satisfied with just one bread roll. 

YOU'LL BE NEEDING:
1 cup lean ground beef
1/2 cup Jolly mushrooms, chopped
one small onion, chopped
4 slices of wheat bread
4 strips of cheddar cheese
4 strips of mozzarella cheese
2 tbsp of melted butter
2 cups of Panko bread crumbs
2 eggs, beaten
salt and pepper to taste
cooking oil

INSTRUCTIONS:
1. In a skillet, melt butter and saute onions. Add in ground beef and cook it over low heat until no longer pink.
2. Add in mushroom, salt and pepper. 

The beef-mushroom mixture yields more than the slices of bread indicated in the recipe so you can store it in a fridge and just heat it in a microwave when you make other bread rolls on another day.

3. While waiting for the beef-mushroom mixture to be cook, prepare the bread by flattening each slice until very thin. 

4. Spread melted butter over each slice, then put a strip of mozzarella and cheddar cheese, and apply a spoonful of beef-mushroom mixture on top. Roll bread into a log to enclose filling. Apply pressure as you roll it, and brush a bit of beaten egg on the corner of the bread to close it. 

5. Then dip the bread roll into the beaten egg, and then roll it on the bread crumbs until fully coated. 

6. In a wide, thick-bottomed pan over medium heat, heat about 2-inch deep of oil. Place prepared bread rolls seam side down and fry until golden, turning on sides as needed. Remove from pan and drain of paper towels. Serve. 
And that's it. This snack is not only perfect as a snack for kids, it can also be a filling meal for adults who are on a diet, or you can also make this as an appetizer for parties. 
Let me know when you have given this recipe a try! 





My love for breakfast food made me always on the lookout for interesting ideas to make food more exciting. I have been really interested to try making quiches but the idea of using a doughy crust somehow influenced me to forego trying. But when I stumbled upon posts wherein traditional crusts are replaced with much more interesting ingredients such as bacon, I decided to give it a shot. 

So instead of the usual dough as a crust, I decided to replace it with bacon. It's not only packed with flavor but it's also saturated with protein that makes these quiches perfect to munch anytime of the day, and delightfully nutritious, too! 


YOU'LL BE NEEDING:

2 large eggs
6 slices honey cured bacon
Spinach leaves
Jolly Whole Kernel Corn
Quickmelt Cheese
Salt and Pepper
Butter

INSTRUCTIONS:

1. Coat your cups (or muffin pan) with butter so that the bacon won't stick.
2. Line each cup with slices of bacon. 
3. Divide spinach, corn and cheese among cups. 
4. In a medium bowl, beat eggs and sprinkle salt and pepper to taste. Take note that the bacon can already add up to the saltiness of the egg so be careful not to add too much salt in it. 
5. Carefully and evenly pour egg mixture into cups, at least 2/3 of it, making sure it's not filled up.
6. Bake at 350 degrees F for 12-15 minutes.
7. Allow to cool before loosening edges with a knife or spatula.
8. Serve.


This recipe is very simple and easy to modify according to your preference. You can also use different vegetables according to your liking.

How do you make your quiche? Share it in the comment box below. 



I've been trying hard to lose some weight in preparation for my summer escapades that I decided to ditch some calories off by fasting from rice and thought of ways to prepare my food in more exciting ways to compensate. I noticed that in the course of a few weeks, I have been preparing the same old recipes considering that I'm still a noob when it comes to cooking. 

But lo and behold, some things just make the perfect addition to the ordinary recipes, and one of which is CORN! So to make my ordinary favorites go more nutritious, more flavorful and more exciting, I tried adding whole corn kernels to my all-time favorite chicken poppers.


INGREDIENTS:

250 grams ground chicken meat
1 pc red onion
1/2 cup flour
1 whole egg
salt and pepper
Jolly Whole Corn Kernels
cooking oil for frying (you can also bake!)


INSTRUCTIONS:

1. Combine chicken meat, onion, flour and egg in a large bowl. Sprinkle salt and pepper. 

2. Roll the mixture into balls. Add corn kernels. You can also add cheese to make it even more exciting.
3. When the oil is hot, fry the chicken balls and cook for about 2-3 minutes. Remove the chicken balls to a paper towel-lined plate to drain the excess oil.

That's it! Making chicken poppers go jolly is such a breeze! You can also serve it with a dip but I opted mine to be plain and simple but packed with flavor and excitement. 

I still got more recipes to share so be sure to follow this blog. Happy munching!