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Coffee Recommendation - Mystic Monk Coffee

Mystic Monk Coffee has been receiving good review on their roast / blends.



Mystic Monk Coffee is small-batch coffee roasted by real Carmelite Monks in Wyoming.

The monks put all of their drive for perfection into every roast of coffee and every coffee blend they produce. Their gourmet coffee is a favorite of many coffee drinkers nation wide and has recieved oustanding reviews from world famous coffee cuppers.

The Carmelite Monks are contemplative monks who spend their life hidden in prayer. They maintain their life by roasting coffee in the solitude near the Rocky Mountains.

Gourmet coffee roasting is one of their passions. They started several years ago to perfect several coffee roasts and also coffee blends that are now available for you to buy coffee online.


Their secret is their hidden life of prayer that drives them to be perfectionists in every thing they do. Not only that, but many blends have been derived from their love for coffee and their need for coffee too.

Besides, if you got up at midnight every day to pray the psalms, you would want a blend of coffee to drink that is strong and robust like the Midnight Vigils Blend. Also their experiences have led to the perfection of coffee blends that are delightful especially in that solitary morning hour, like the Hermits' Bold Blend.

The monks use the proceeds from Mystic Monk Coffee to help establish their monastery and provide for the thirteen monks who reside there. To support them, simply buy their coffee online here. For many it is the best coffee they have ever tried and they come back looking for more!


Here is the review by the Coffee Review

Mystic Monk Coffee can be purchased online on their website here

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Recipe Bank - Grilled Chicken and Creamy Corn

Grilled Chicken and Creamy Corn

Ingredients
2 Tbsp. olive oil
1 tsp. smoked paprika
3 fresh ears of sweet corn
4 skinless, boneless chicken breast halves
1/3 cup sour cream
Milk
1/4 cup shredded fresh basil

Directions
1. In small bowl combine olive oil and paprika. Brush corn and
chicken with oil mixture. Lightly sprinkle salt and pepper.
Grill directly over medium coals for 12 to 15 minutes or until
chicken is no longer pink (170 degrees F), turning once.
2. Carefully cut kernels from cob by firmly holding the corn at
the top (using a kitchen towel to grip, if necessary) and
slicing downward with a sharp knife. Transfer to bowl; stir in
sour cream. Season with additional salt and pepper. Stir in milk
to desired creaminess. Slice chicken breasts. Serve with corn;
sprinkle shredded basil. Serves 4.

Nutrition Facts
Calories 309,
Total Fat (g) 13,
Saturated Fat (g) 4,
Monounsaturated Fat (g) 6,
Polyunsaturated Fat (g) 2,
Cholesterol (mg) 89,
Sodium (mg) 238,
Carbohydrate (g) 14,
Total Sugar (g) 2,
Fiber (g) 2,
Protein (g) 36,
Vitamin C (DV%) 12,
Calcium (DV%) 4,
Iron (DV%) 9,
Percent Daily Values are based on a 2,000 calorie diet

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Recipe Bank - Crispy Orange Chicken Skillet

Applebee's Crispy Orange Chicken Skillet

2 lbs boneless, skinless chicken
1 egg
1 1/2 tsp salt
1 1/4 tsp pepper
1 tbsp vegetable oil
1/2 cup, plus 1 tbsp cornstarch oil (for frying)

Glaze:
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 c fresh orange juice
1/2 c hoisin sauce
Dash cayenne pepper
1/4 c granulated sugar
Salt and Pepper to taste

1. Cut your chicken into 2 inch piece and put them into a large
bowl. Add in the egg, salt, pepper and oil. Mix it well and set it
to the side. In another large bowl, stir the cornstarch and flour
together and mix it well. Add the chicken into the flour mix and
coat each piece generously.

2. Pour about a 1/2 inch of oil into a heavy skillet and set it
over high heat. When the temperature is 375 degrees, carefully put
some chicken pieces in small batches and fry for 3 to 4 minutes or
until it's brown and crispy/crunchy. Carefully remove the chicken
from the oil with a slotted spoon and drain it on paper towels,
brown bags, or however you'd like to drain it. Finish frying the
chicken until they're all done. Set it aside and put together your
glaze in the next step.

3. Let your oil cool slightly in the skillet and remove all but 2
tbsp. of oil and put it over medium heat. Saute the minced garlic
for a minute, being careful not to burn it so you don't end up with
a bitter taste. Add the rest of the ingredient in and bring the
mixture to a boil. Make sure to stir this for 3 minutes and reduce
the heat and simmer it until a saucy thick glaze is created. Pour
the glaze over the chicken and serve!

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Recipe Bank - Turkey Stew

Turkey Stew

1 lb ground turkey
1 1/4 cup -- mild thick and chunky salsa -- divided
1 cup packed fresh cilantro, chopped and divided
1 cup chopped onion
1 tsp minced garlic
1 tsp cumin, divided.
1/4 tsp salt
nonstick cooking spray
1 17 ounce wh kernel corn, drained
14 1/2 oz nonfat chicken broth
15 oz black beans, rinsed and drained
4 oz chopped green chilies, drained
1/4 tsp chili powder
1/4 tsp oregano
corn chips, optional

Preheat oven to 400°F. In medium bowl, combine turkey, 1/4 cup
salsa, 1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin and
the salt. Form mixture into 16 meatballs.2. Place meatballs on
l0-by-15-by-1-inch baking pan sprayed with nonstick cooking spray.
Bake 25 to 30 minutes, or until meatballs are lightly browned and
no longer pink in center.3.

Meanwhile, in 3-quart saucepan, combine corn, broth, beans,
chilies, remaining salsa and cumin, chili powder and oregano.
Increase heat and bring to boil. Reduce heat to medium and cook
uncovered 5 to 10 minutes, or until mixture is heated through.4.
Add meatballs and remaining cilantro. Simmer 5 to 10 minute Ladle
into bowls and serve with corn chips

Servings: 4

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.

Amount Per Serving
Calories 509.00
Calories From Fat (31%) 155.44
% Daily Value
Total Fat 17.00g 26%
Cholesterol 96.00mg 32%
Sodium 1566.00mg 65%
Carbohydrates 46.00g 15%
Dietary Fiber 13.00g 52%
Net Carbohydrates 33.00g
Protein 41.00g 82%

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Cooking Tip - Alcohol Substitutes

Alcohol Substitutes:

Substitute chicken stock for wine in entrees. Substitute 1/4 to 1/2
tsp. almond extract for each 1/4 cup of Amaretto or almond liqueur
requested. Substitute frozen orange juice concentrate and a little
orange zest for orange liqueurs. Substitute quadruple-strength
coffee for coffee liqueurs.

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Recipe Bank - Blueberry Brioche Bread Pudding

Blueberry Brioche Bread Pudding

This lighter version of bread pudding has a minty flavor and is
bursting with deep-purple baked blueberries. The pudding can be
prepared a day in advance. It is best when refrigerated for at
least 6 hours before serving.

1 cup whole milk
1 cup heavy cream
1/2 vanilla bean, split and scraped, or a few drops pure vanilla
extract
5 sprigs mint, 1 sprig, leaves only, reserved for garnish
Freshly grated zest of 1 lemon
1/2 cup sugar
4 gelatin sheets or 1 packet unflavored Knox gelatin
4 slices brioche or challah bread, cut 1/3-inch thick
8 ounces fresh blueberries

Preparation

1. Preheat the oven to 325 degrees F. Combine the milk, cream,
vanilla (bean and scrapings), 4 mint sprigs, and lemon zest in a
small saucepan and bring to a boil over medium heat. Remove from
the heat, stir in the sugar and gelatin, and let set for 3 minutes.
Remove the mint and vanilla bean.

2. Place a baking cup 3 inches in diameter and 1-1/2 inches deep
top side down on the center of a slice of bread to cut out a disk
the size of cup. Discard the bread trimmings and set the bread disk
aside. Repeat with the remaining 3 bread slices.

3. Fill 4 baking cups halfway with blueberries. Pour the warm milk
mixture over the blueberries to fill each cup 3/4 full. Place 1
bread disk in each cup over the blueberry mixture. Transfer to the
oven and bake for 20 to 25 minutes (the custard should not be
completely set). Turn on the broiler and broil until the bread is
nicely toasted. Remove from oven and set aside to cool. Refrigerate
for several hours before serving.

To Serve:
To unmold, run a small blade around the side of each cup and invert
the blueberry bread pudding onto a dessert plate. Garnish with
reserved mint leaves.

Makes 4 servings.

Source: BRAISE: A Journey Through International Cuisine
By Chef Daniel Boulud

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Soul Recipe - Recipe Bank

From now on i will put a list of recipe in my 'Recipe Bank', this will the the recipes that i can refer to whenever i want it.

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