Thursday, February 14, 2013


So you've noticed this recipe blog hasn’t been updated in a while? Time and energy just don’t allow me upkeep this blog with new recipes so I’m in a sense shutting it down. However, you are more than welcome to find me at this blog, where I’ll probably post some new recipes, among other things. Thanks! ♥

Thursday, March 22, 2012

Apple Cream Pennies

Apple Cream Pennies

Recipe Source: Mrs. Fields Cookie Book, 1992

2 ½ c. all-purpose flour
½ tsp. baking soda
¼ tsp. salt
1 c. dark brown sugar
½ c. white sugar
1 c. salted butter (I used margarine)
2 eggs
2 tsp. vanilla extract

8 oz. cream cheese, softened
¼ c. white sugar
¼ c. apple butter

In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk and set aside. Blend sugars in a large bowl with an electric mixer. Add butter and mix to form a grainy paste. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just combined. Do not overmix. Shape dough into marble sized balls. Place balls on an ungreased cookie sheet, 1 inch apart. Bake 10-11 minutes. Do not brown. Transfer cookies to a cool flat surface.

To prepare filling, blend cream cheese and sugar in a medium bowl with an electric mixer until fluffy. Add apple butter and beat until smooth and thoroughly combined. With a small knife, spread 1 teaspoonful of apple cream on the bottom half of each cooled cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies and filling.

Monday, March 19, 2012

Apple Barley Pudding

Our family enjoyed this delicious Irish dessert on St. Patrick's Day. It resembles a very thick and sweet applesauce, complimented with a fresh whipped topping.

Apple Barley Pudding

Recipe Source: traditional Irish dessert

4-5 large apples, cored, peeled, and sliced
5 Tbsp. pearl barley
4 cups of water
4 Tbsp. lemon juice
5 Tbsp. sugar
1 cup of whipping cream + 1 spoonful of sugar

In pot, bring to boil the barley and water. Add the apples and cook for about 30 minutes or until barley and apples are soft. Using a straining spoon, transfer the barley and apples into a blender. Puree until it resembles a chunky applesauce. After dumping out the water from the pot, return to pureed barley and apples to the pot and add sugar and lemon juice. Stir and bring to a boil for about 5 minutes. Remove from heat and let cool. Chill in the refrigerator.

For whipped topping, it is best to make your own from scratch by using whipping cream, sugar, and an electric mixer. Just add the cream and sugar into the mixing bowl and turn on the mixer until the cream resembles a whipped cream topping.

In bowl, add one large spoonful of barley and apple puree, then whipped cream. Then add another spoonful of the barley and apple puree and top off with a dollop of whipped topping.

Tuesday, January 17, 2012

Local Style Fried Rice

One of the best things about growing up in Hawaii is the variety of food. One of my favorites is fried rice, and there are so many variations of it. It is probably one of the best dishes to experiment with. Living on the east coast, I don't have access to some of my favorite meats for fried rice (Portuguese sausage, char siu pork, etc.) so it is hard to make exactly the flavor of fried rice I want. However, I think I finally came close!

Local Style Fried Rice

Recipe Source: Original Creation by Jenny

2-3 cups bacon, chopped
1 Hillshire Farm Polska Kielbasa
3 cups of rice (white or brown)
oyster sauce
1 pkg. frozen peas and carrots
chopped green onion

Fry bacon until cooked. Add sausage (precooked) towards the end. Leave the bacon grease in the pan (I seldom ever do this... but trust me). Add 3 cups of precooked rice. Mix well in the frying pan. Add oyster sauce (you just need to 'eyeball it' until it looks good). Add frozen peas and carrots. Mix again. Once the peas and carrots are no longer frozen, add the green onion (as much as you'd like). Mix until well blended. Add additional green onion on top for garnish. And there you have it!

Nutrition Information
Serving Size: About 1 cup; Servings per recipe: Approx. 6
Calories: 453; Total Fat: 23.5g; Sat. Fat: 8.4g; Cholest.: 56.8mg;
Sodium: 1294.2mg; Carb.: 41.1g; Fiber: 2.9g; Sugars: 4.3g; Protein: 19.4g


Wednesday, December 7, 2011

Sausage and Herb Stuffing

Along with baking my very first turkey, I also decided to make my very own stuffing from scratch. I am so glad I did. It was waaaayyyy better than any box stuffing I've ever had! I got this recipe from Food Network's Ina Garten and the only modification I made was not to add dried cranberries. My husband is not much of a fruit fan as it is and since it already had apples, I didn't want to push my luck and have him not even try it since it had colorful red cranberries. I don't think I'll ever be able to go back to box stuffing again.

Sausage and Herb Stuffing

16 c. 1-inch bread cubes (1 ½ lb.) (I used French bread)
8 Tbsp. unsalted butter
2 c. diced yellow onion (2 onions)
1 c. diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored, and large-diced
2 Tbsp. chopped flat leaf parsley
1 Tbsp. salt
1 tsp. ground black pepper
¾ lb. sweet Italian sausage, casings removed
1 c. chicken stock


Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large sauté pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same sauté pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Nutrition Information
Serving Size: About 1 cup; Servings per recipe: Approx. 8
Calories: 429; Total Fat: 15.5g; Sat. Fat: 4.8g; Cholest.: 16.9mg;
Sodium: 1782.8mg; Carb.: 55.8; Fiber: 4.1g; Sugars: 10.5g; Protein: 14.4g


Roasted Turkey w/ Maple Cranberry Glaze

This year was my very first year ever baking a turkey. In the past, I bought turkey drumsticks for myself and a ham for my husband because I was told he didn't like turkey. I later came to find that he just didn't like dry turkey. Who does? So with his permission, I opted not to buy a ham at all (because ham isn't supposed to be served for Thanksgiving dinner anyway) and I bought a fairly small 13-pound turkey. I told him that I will do my very best not to dry it out in the cooking process.

After purchasing the turkey, my hunt began online for the perfect turkey recipe. I didn't want anything too crazy but I didn't want it seasoned with just salt and pepper either. I stumbled across a few good recipes and finally settled on a Paula Deen Recipe. I did my very best to stay true to the recipe so as not to screw up my first turkey. However, I opted not to make her "House Seasoning" and estimated the amounts of the ingredients included with it, because I did not know when/if I would ever use the seasoning again.

My Thanksgiving day started at about 7 a.m. with me rinsing the turkey. This was definitely the most difficult part of the process. I have a 30 lb. 2-year-old who is far easier to bathe than a 13-lb. turkey. However, I accomplished the task all on my own (the hubby was still in bed fast asleep). I was very thankful once I had finished rinsing the turkey and got it into the roasting pan.

Everything went very smoothly after that. According to Paula Deen's recipe, it said that it would take about 18 minutes per pound of turkey to cook. For a 13-lb. turkey, that meant about 4 hours. However, it only took 3 hours to cook! I took it out every hour or so to baste it and after 3 hours, the thermometer that was in the turkey had popped out. To be sure, I checked the temperature with my own meat thermometer and sure enough, it was done. And it looked beautiful!

Roasted Turkey w/ Maple Cranberry Glaze

(The picture was taken after the hubby had carved half of it because being pregnant, I tend to be forgetful about taking pictures.)

Here is the recipe (with my very slight modifications):

1 (15-lb.) turkey
8 Tbsp. butter, softened
2 Tbsp. chopped fresh parsley
2 Tbsp. minced shallots
2 Tbs. minced garlic cloves
1/8 tsp. ground black pepper
1/8 tsp. salt
1/8 tsp. garlic powder

Preheat oven to 375 degrees F.

In a small mixing bowl combine the butter, black pepper, salt, garlic powder, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey.

Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

3 Tbsp. butter
1 (12-oz. bag) cranberries
½ c. maple syrup
¾ c. cranberry juice
2 tsp. apple cider vinegar
¾ c. apple cider
¼ c. brown sugar
1 tsp. salt
1 tsp. ground black pepper

Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.

Hubby was very impressed with how easy it was to carve. He didn't have to use a knife at all for the wings and drumsticks. They just came right off! Hubby was very impressed with the turkey not being dry. He had a very large serving of it at dinner and then continued to have it for leftovers. I think it is safe to say that my very first turkey was a SUCCESS!!!!

Tuesday, November 8, 2011

Shredded Chicken Enchiladas

Being 28 weeks pregnant, I occasionally get cravings for certain foods. This week, I was craving Mexican food made with corn tortillas. Any other tortilla wasn't going to do. I had never worked with corn tortillas before because I know that they're easy to crumble. But this is what the baby wanted so I gave in. I decided to make chicken enchiladas with what I had in my pantry and freezer. The only thing I had to buy were the tortillas.

Shredded Chicken Enchiladas

Recipe Source: Original Creation by Jenny

1 lb. boneless, skinless chicken breasts
2 (10-oz.) cans of enchilada sauce (mild because I have a 2 y/o)
1 c. fiesta blend cheese (or Cheddar & Monterrey Jack)
2 Tbsp. fresh cilantro
2 cloves garlic, minced
12 6-inch corn tortillas

Combine enchilada sauce and minced garlic in deep skillet and heat to boiling, then lower heat.

Sprinkle thawed chicken breasts with salt and pepper. Add the chicken breasts to the sauce.

Cover and cook until chicken is cooked through (about 15 minutes). When chicken is cooked, remove from the sauce and shred. Transfer shredded chicken into large bowl. Add half of the remaining enchilada sauce, ½ c. cheese, and cilantro. Stir until combined.

Prepare corn tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds. Spray baking dish with non-stick cooking spray. Spoon about ¼ c. of chicken into the center of each corn tortilla, roll up, and place seam-side down into baking dish.

Pour remaining enchilada sauce over enchiladas, sprinkle with cheese, and bake at 350 for 15 minutes or until cheese is melted and enchiladas are heated through.
They turned out REALLY good considering the chef has not one ounce of Hispanic blood running through her veins. Even my husband enjoyed them and wants me to make them again soon. We had it with Spanish rice (Rice-A-Roni variety... I can only cook so much from scratch in one day) and refried beans.