Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts

Saturday, April 27, 2013

Cowboy Caviar


This is from The Midland Daily Newspaper.  The name caught our attention.  A caviar without any pricey fish eggs.  We just have to try it and the adults in our house love it.  It is a refreshing snacks or an appetizer.

Ingredients:

1 can black beans (rinsed and drained)
1 can corn (drained)
1 can diced tomatoes, roasted red pepper
1/2 cup diced onion ( as you can see in the picture I don't dice good, but I think we still get the taste)
Cilantro  (we skipped this)

Combine ingredients and chill 4 hours or overnight to blend all flavors.  Sprinkle with fresh cilantro.  Serve with multigrain scoops.

Sunday, April 29, 2012

Financiers or Friands


We found almond meal/ almond flour in the pantry and I can't remember what I bought it for.  Today I decided to use it, so I surfed around and found this very easy recipe from joy of baking.  We had it for snacks and it turned out to be good, we all loved it.  Click on the link to learn more about this French Tea cakes.  We don't have boat shaped mold so I used mini muffin pan and used strawberries and blueberries for topping.

Ingredients:
1/3 cup (5 tablespoons) (80 ml) beurre noisette (made from 1/2 cup (113 grams) unsalted butter)
1/4 cup (30 grams) all purpose flour
1/2 cup (50 grams) almond flour (meal) or finely ground almonds
3/4 cup (90 grams) confectioners' (powdered or icing) sugar
1/8 teaspoon salt
3 large (90 grams) egg whites, lightly beaten
1/2 teaspoon pure vanilla extract
Fresh berries (optional)

Procedure:

Preheat the oven to 350 degrees F (177 degrees C) with the rack in the center of the oven. Place the almond flour (meal) on a baking sheet and bake 6 - 8 minutes or until lightly browned. Remove from oven and let cool.
Increase the oven temperature to 400 degrees F (205 degrees C). Place 12 rectangular or boat shaped tartlet molds (each holds about 2 tablespoons of batter) on a large baking sheet. (Can also use mini muffin molds. Makes about 16, depending on size of your muffin molds.)
Put 1/2 cup (113 grams) unsalted butter in a small saucepan over medium heat. Once the butter has melted let it come to a boil, swirling the pan occasionally. As it boils you will notice that a foam will appear on the butter's surface. Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned deep brown. Remove from heat and immediately pour through a cheesecloth-lined strainer. Let cool to room temperature. You will need 1/3 cup (80 ml) of beurre noisette. Use the leftover beurre noisette to butter the molds, using a pastry brush.
In a large bowl whisk together the flour, almond flour (meal), confectioners sugar and salt. Make a well in the center and fold in the lightly beaten egg whites, vanilla, and the 1/3 cup beurre noisette. Fill each mold almost to the rim and bake for 4 minutes. Remove from the oven and place a few berries on top of each. Return the molds to the oven and bake a further 5-7 minutes or until the Financiers have become light brown on top and are springy to the touch. Remove from oven and let cool on a wire rack. These are best eaten the same day they are made. (The batter will keep a few days in the refrigerator.)




Wednesday, March 14, 2012

Taco Cupcakes


Tacos and burritos always sells in our house.  So when I saw this in Pinterest, I just have to try it.  This is from Emily bites.  Some changes I made are instead of the queso dip, I used melted Velveeta cheese.  I also used Pinto beans instead of black beans.  I always have a weakness for sour cream so I topped mine with it.  Emily used guacamole.  We had these for snacks and lunch.

Ingredients:

1 ½ t chili oil (found near the Asian ingredients)
½ lb 95% lean ground beef
1 T taco seasoning
¾ c canned black beans, drained and rinsed
16 wonton wrappers (found in the produce section)
5 T + 1 t of queso dip or salsa con queso
1 c chunky salsa
1 c reduced fat shredded Mexican cheese



Directions:

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Sunday, February 26, 2012

Ensaymada


Got this from panlasangpinoy.  This is another favorite Filipino snacks.  The hubby likes it and even asked if he could bring at least one for snacks at work.  This is my first batch and the texture was not as I envisioned and remembered it to be.  My excuse is that I made this on a whim and was a little short on time and did not follow the time for the dough to rise to the dot.
Ingredients:
5 cups all-purpose flour
¾ cup butter, melted
¾ cup white sugar
1 tsp salt
1 cup grated cheddar cheese
3 pieces raw eggs
1 pouch rapid rise yeast (about 2 ¼ tsp)
1 cup fresh milk, warm
Cooking procedure:
1. Combine warm milk, yeast, and ½ cup sugar and stir until yeast and sugar dissolves in milk. Set aside to let yeast activate (approximately 10 minutes)
2. In a mixing bowl, combine all the dry ingredients starting from the flour, sugar, and salt then mix thoroughly.
3. Add the eggs, 1/2 cup butter, and activated yeast mixture (these are the ingredients that we combined in number 1) to the mixed dry ingredients. Mix thoroughly until all ingredients are evenly distributed and a dough is formed.
4. Knead the dough until texture becomes fine.
5. Put the dough back on the mixing bowl and cover the top with cloth. Allow the dough to rise for 2 hours.
6. Put the dough on a flat surface and flatten. Punch the dough lightly to release the air inside.
7. Using a dough slicer, divide the dough into four pieces.
8. Roll each piece until shape becomes cylindrical.
9. Cut the cylindrical dough into individual serving pieces (1 serving piece should weigh at least 80 grams).
10. Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.
11. Combine ¼ cup melted butter with ¼ cup white sugar. Using a brush, paint the mixture on the flattened dough. Make sure to paint only the center part of the flat dough.
12. Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed (about 14 inches in length).
13. Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The first end should be placed under dough while the other end should be inserted in the middle. (see video for better comprehension)
14. Place the dough in a baking tray with wax paper and cover with cloth. Set aside to rise for another 45 minutes
15. Pre-heat the oven at 350 degrees Fahrenheit for 10 minutes. Remove cloth on top of the tray and bake the dough for 15 minutes at 350 degrees Fahrenheit.
16. Remove the baked Ensaymada from the oven. Using the remaining melted butter and sugar mixture, paint the top of the baked ensaymada and sprinkle additional cheese.
17. Serve hot. Share and Enjoy!

Thursday, February 2, 2012

Pizza Spirals


I tried this recipe using Spaghetti sauce on my first try and pizza sauce on my second try.  We like the pizza sauce better.  Instead of pepperoni, I used ham since my kids like ham better.  I got this from food.

Ingredients:

any other fillings


Directions:



  1. Preheat oven to 375°F.
  2. Unroll dough into 4 long rectangles.
  3. Press diagonal perforations firmly to seal.
  4. Spread warmed cream cheese evenly on dough.
  5. Spread pizza sauce evenly on top of cream cheese.
  6. Add oregano and garlic spreading evenly over all.
  7. Sprinkle chopped pepperoni over all.
  8. Add any extra ingredients you would like.
  9. Sprinkle with mozzarella cheese.
  10. Roll up each rectangle starting at the shortest side, press and seal firmly.
  11. Cut each of the 4 rolls into 5 slices to make 20 slices.
  12. Spray cookie sheet or muffin tins with non-stick cooking spray.
  13. Place cut side down on sprayed cookie sheet or muffin tins. Careful, they can be sticky!
  14. Bake 15-20 minutes or until golden brown.
  15. Remove from cookie sheet.
  16. Can be served warm or cooled and placed in the freezer.



Friday, December 2, 2011

Chicken Puffs


This recipe is easy, creamy and yummy.  Great for snacks.  Check out the link for other photos of this recipe.  This snack looks more white than my photo above.  The white color in my pictures are not good recently but the taste is great.  I have a Filipino version for this the Empanada.  This is from allrecipes.

Ingredients
  • 2 skinless, boneless chicken breast halves - cubed
  • 3 tablespoons chopped onion
  • 3 cloves garlic, peeled and minced
  • 3/4 (8 ounce) package cream cheese
  • 6 tablespoons butter
  • 3 (10 ounce) cans refrigerated crescent roll dough

Directions

  1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
  2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
  5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Sunday, September 4, 2011

Siopao Asado/Steamed Dumpling/Hot Buns


This snack is a favorite for most Filipinos.  Thanks to panlasangpinoy, this recipe is as close to the real siopao we get from chinese/filipino restaurants. There are a few varieties of the fillings.  What I have here is called the Asado.  I think the dough can improve with a little tweaking, but I still need more experience in the kitchen to know what is missing.  I also need more practice in sealing the dough.  You can see a better picture and a video of the technique at the link above.   So far, my hubby (an American) says he found a new favorite Filipino dish with this as well.  He ate it for snacks and asked to have it again for lunch and dinner.

Ingredients:

Dough:
2 cups warm water
2 ½ tbsp sugar (added to yeast mixture)
½ cup sugar (added to the flour mixture)
1 pouch dry yeast
5 cups all purpose flour
1 ¼ tbsp baking powder
6 tbsp shortening

Asado Filling:
2 lbs pork, chopped into small pieces
3 tbsp lard or shortening
2 tbsp garlic, minced
1 large onion, minced
2 tbsp cornstarch, diluted in 1/4 cup water
4 tbsp soy sauce
4 tbsp sugar
3 tbsp oyster sauce
1 tbsp hoisin sauce

Cooking procedure:

1. Cook the Asado filling
1.1 Heat the shortening in a pan
1.2 Saute the garlic and onions
1.3 Put-in the pork and cook until the color of the outer part turns light brown
1.4 Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for
40 minutes
1.5 Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes
thick then set aside

2. Make the dough
2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes
2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).
2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).
3. Flatten the dough until a round shape is formed using a rolling pin.
4. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
5. Place the siopao in a steamer and steam for 15 minutes.
6. Serve hot. Share and enjoy!

Monday, October 4, 2010

Filipino Chicken Empanada/ Chicken Puffs


Chicken Empanada is a favorite snack and party fare that is served hot or cold.  This is from pinoyrecipe.  My hubby and kids just love this...  I served it for lunch and everybody requested to have the same for dinner.


Makes 20 puffs Preparation time: 1 hour Cooking time: 20 mins

Chicken Empanada Ingredients:

Crust

• 300 g (2 1/2 cups) flour, plus extra for dusting
•3 tablespoons sugar
•1/2 teaspoon baking powder
•1/2 teaspoon salt
•65 g (1/3 cup) chilled solid vegetable shortening
•125 g(1/2 cup) butter
•6-7 tablespoons iced water
•1 egg, lightly beaten
•1 tablespoon water
•To make the Crust, mix the flour, sugar, baking powder and salt in a bowl.
•Cut in the butter and shortening with a knife or pastry blender until mixture resembles coarse breadcrumbs. Stir in the iced water, a little at a time while gathering the mixture to form a soft dough.
•Form the dough into a ball. Sprinkle some flour onto a sheet of waxed paper and wrap dough in the waxed paper. Chill 30 minutes in the refrigerator

Filling

•1 tablespoon oil
•1 tablespoon butter
•1/2 medium onion, minced
•3-4 cloves garlic, minced
•450 g (1 lb) chicken breast or thigh meat, deboned and cubed
•1 small potato, diced
•1 small carrot, diced
•250 ml (1 cup) water or chicken broth
•100 g (1 cup) green peas (thawed, if frozen)
•100 g (1/2 cup) raisins (optional), I like empanada with raisins so with the hubby and kids
•2 teaspoons salt
•1/2 teaspoon pepper

1. To make the Filling, heat the oil and butter in a skillet. Add onions and saute about 1 minute, then add garlic and saute a further 1 minute. Add the cubed chicken meat and stir-fry until the chicken browns.
2. Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender and chicken is fully cooked.
3. Add peas and raisins and simmer a further 2–3 minutes. Season with salt and pepper. With a slotted spoon, drain ingredients and transfer to a bowl, letting excess liquid drip. Set aside for 30 minutes to cool.

Final Steps:
1. Preheat oven to 200° C (400° F). Remove chilled dough from refrigerator. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until it is 3 mm (1/8 in) thick. Don’t roll it too thin or it will break when baked. Cut 10 cm (4 in) circles using a cutter and a small bowl. 
2. Gather the scraps and re-roll them so they can be used again. You should get about 20 pastry circles. 
3. Spoon about 1-2 teaspoons Filling into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry with the tines of a fork.

1st try in 2010
4. Combine lightly beaten egg with 1 tablespoon of water. Brush surface of each folded puff with egg mixture. Arrange on a greased baking sheet. With a knife make 2-3 slits on the surface of each puff to allow steam to escape while baking.
5. Bake puffs in preheated oven for about 20 minutes or until lightly browned. Set aside for a few minutes to cool before serving.

Thursday, September 2, 2010

Cheesy Tortilla Triangles

This is from Great American Home Baking and everybody loves it when I serve it to the kids playgroup.  Parents and kids love it and it is very easy to make.

Ingredients

5 flour tortillas (7inch)
1 egg white, lightly beaten
2 1/2 cups shredded Colby-Jack cheese
2 1/2 tablespoons finely chopped jalapeno pepper (optional )
1/2 teaspoon cayenne pepper (optional)

1. Preheat oven to 425 degrees.  Brush the tortillas with the egg white.  Place tortillas on an ungreased baking sheet.  Bake for 5 minutes.

2. Sprinkle each tortillas with 1/2 cup Colby-Jack cheese, 1 1/2 teaspoons chopped jalapeno pepper and about 1/8 teaspoon cayenne pepper.

3.  Cut each tortilla into 8 wedges and arrange on a baking sheet.  Bake until the cheese is melted and lightly browned, 3-5 minutes.

I use cheese and regular green pepper for the kids and they love it.

Enjoy...