Friday, December 30, 2011

Honey Walnut Shrimp


1 cup water
2/3 cup white sugar
1 cup walnuts
3 egg whites
1/2 cup cornstarch
salt and pepper
1 lb. large shrimp, peeled and deveined
3 tbsp mayonnaise
2 tbsp honey
1 tbsp lemon juice
1 tbsp sweetened condensed milk
oil for frying 


1. In a small saucepan, boil water and sugar together.

2. Add walnuts and continue boiling for 2-3 minutes. Drain and place walnuts on parchment paper and set aside.

3. Whip together egg whites and cornstarch. Season with salt and pepper.

4. Heat oil until 350-degrees.

5. Dip shrimp into the batter and fry in the oil until golden brown, about a couple minutes each side.

6. Remove with a slotted spoon and drain on paper towels.

7. In a mixing bowl, stir together mayonnaise, honey, lemon, and sweetened condensed milk.

8. Add shrimp and toss to coat with the sauce.

9. Add candied walnuts together with the shrimp and serve.

Original recipe from-

Thursday, December 29, 2011

Caramel Apple Pie On a Stick


2 -(14-ounce) package caramels, unwrapped
10 Granny Smith apples
White chocolate for melting
Vegetable shortening (add 1 tablespoon of vegetable shortening per 1 cup of chocolate chips when melting)
Apple pie spice or ground cinnamon (depends on your preference)
1 graham cracker pie crust, finely crushed (you can use any variety you wish, but if you use chocolate them omit the apple pie spice)
10 vanilla wafers, finely crushed in a food processor
10 wooden sticks


1. Wash the apples, remove the stems (and any stickers!) and refrigerate them overnight.

2. Line a baking sheet with wax paper and spray with a non-stick cooking spray. Insert wooden or lollipop sticks into the center of each apple.

3. Crush graham cracker pie crust in a ziplock bag. Crush the vanilla wafers separately since the graham cracker crust since it will take very little effort to break up. Combine the graham cracker crust with the crushed vanilla wafers. Add apple pie spice. Start with 1 teaspoon and taste it to see if that gives it enough of the flavor you desire. In a small saucepan, melt the caramel according to the package directions. One at a time, dip the apples into the caramel, swirling and using a spoon to get it covered. Place on the baking sheet and repeat with all of the apples. Place the apples in the refrigerator for at least 1 hour.

4. Place graham cracker and vanilla wafer mixture in a medium sized bowl. In a 2-cup measuring cup (this works perfectly for this!), melt whatever chocolate you are using. I used the microwave at 50% power in 30-second increments. Have your candies and chips ready. Dip the caramel apple into the white chocolate, covering it ¾ of the way to the top, and then roll it in the graham cracker crumb and apple pie spice mixture.

5. Apples will keep for 1 to 2 days in the refrigerator. Once they are completely set, you can carefully place them in cellophane bags and tie up with a pretty ribbon. Enjoy!

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Wednesday, December 28, 2011

Dutch Babies

Ingredients (adapted from Alton Brown):
  • 3 tbsp butter
  • 1/2 cup all-purpose flour
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup milk (preferably whole milk), room temperature
  • 2 eggs, room temperature
1. Preheat your oven to 375°F. Place a cast-iron skillet in the oven (you can use a cake pan if you don’t have a cast-iron skillet). Melt 2 tablespoons of the butter in the skillet.
2. Beat the eggs well. Add the milk, salt and sugar and beat well.
3. Melt the remaining tablespoon of butter and add to the batter. Add in the flour and whisk well. The batter shouldn’t be too thick or to runny, but a few lumps are okay (add more milk or flour if necessary).
4. Once the skillet is heated, pour all of the batter in and bake for 30-35 minutes, until it has puffed up and is browned on the top. Serve immediately and top with whatever you please.
Topped it off with powdered sugar and strawberries. You could add any fruit you like,maple syrup, chocolate or whipped cream! You could even make it savory with fried eggs, cheese and bacon or sausage.

It’s not too sweet and it’s crispy on the outside and soft and fluffy on the inside. So good!

Shared from:

Canadian Bacon & Pineapple Pizza


(make one 12" pizza dough)

2 3/4 cup bread flour
2 teaspoons fast acting dry yeast
1/2 teaspoon salt
3/4 cup lukewarm water
2 tablespoons extra-virgin olive oil 
24 slices of Canadian bacon (can add more or less to taste)
Fresh or canned pineapple (drained) cut into chunks
Pizza sauce (Trader Joe's has a good one)
1 cup grated mozzarella
1/2 grated cheddar
1/2 tsp of dried parsley


  1. Use a 12" round pizza pan. Grease the tray. (I used a baking tray, lined with parchment paper).
  2. Mix flour, salt and yeast in a mixing bowl. Make a well in the center and add the water and olive oil. Mix with hand to form a soft dough. If needed, add a little more water.
  3. Turn dough out onto a lightly floured work surface and knead for 10 mins or until the dough becomes smooth and elastic. Place dough in a lightly greased bowl, cover with cling wrap and leave to rise for 1 ~ 1.5 hrs until double in size.
  4. Turn out the risen dough onto a lightly floured work surface and knock it down to release the air. Give it a few gently kneading. Roll or press out to a round to fit the pizza tray, place dough on tray.
  5. Spread pizza sauce over the pizza base to within 1/2" of the edge. Arrange a layer of grated cheese, followed by toppings. Sprinkle the top all over with grated cheese.
  6. Leave the pizza in a warm place for about 15mins. Preheat oven to 400 degrees.
  7. Bake pizza for 20~25 mins or until the crust has risen and is golden and the cheese has melted. Serve warm.
Recipe source: adapted from Baking with Love (Readers Digest)

Saturday, December 3, 2011

Asian Sesame Chicken Thighs

Delicious Asian chicken thinghs are great with a simple fried rice, garlic couscous, or a crisp green salad.  Chicken can be marinated overnight to save time...the longer it marinates, the better the flavor.  Enjoy!

6 boneless, skinless chicken thighs
4 tbsp soy sauce
1 tbsp worcestershire sauce
2 tbsp brown sugar
2 tbsp refined sugar
3 garlic cloves, finely minced
3 tbsp onion, finely minced
1/2 tbsp sesame seeds, toasted
2 green onion, thinly sliced

Wash chicken and pat dry. Pre-heat oven to 425 degrees.
In a medium-sized mixing bowl, blend soy sauce with the next 5 ingredients. Add chicken and mix to coat. Place chicken in a shallow baking dish. Turn once half-way through cooking time. Bake for 30 minutes. Top chicken with toasted sesame seeds and slice green onion before serving.