Mango Smoothie

I love smoothies!!!

Now that we are actually getting warmer days, it’s about time we put our blenders to work for some fruity refreshments!

And who doesn’t like mangoes? We go through a box of Acapulco mangoes in just a few days specially if the mangoes in the box are just perfectly ripe!

We can easily finish 2-3 mangoes each in one sitting, babies included! So when I use them for making smoothies, I am actually extending the life of the mangoes in the box because I normally use other fruits to go with it.

Here’s a simple and delicious mango smoothie recipe you might be interested to try!

MANGO SMOOTHIE

Ingredients:

  • 3 mangoes, sliced
  • 2 apples, skin on & sliced
  • 2 bananas, sliced
  •  1 ice cube tray
  • almond milk
  • maple syrup to taste

Instructions:

  1. Crush 1 tray of ice cubes.
  2. Add about 1- 1/2 cup of almond milk or whatever milk you wish to use.
  3. Add the sliced mangoes into the blender . Blend until smooth.
  4. Repeat the same process with the apples and bananas.
  5. Add some more milk to your desired smoothie consistency. Blend.
  6. Add some maple syrup to taste (I use about 1-2 tablespoons or less, depending on how sweet my fruits are), then blend again.
  7. Serve cold!

Enjoy! 🙂

Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.

Happy experimenting blending!

❤ Zhi

925 Silver Dangling Earrings

Tasty (Baked) Chicken Drumsticks

I’ve only made this dish once (almost 2 weeks ago) and it was a big hit! Maybe it’s about time to make its comeback on our dinner table.

I love how easy this is to make and how tasty the chicken drumsticks turned out to be. The flavour wasn’t just sitting on the outer part of the chicken. It was infused! Every bite was as flavorful as the first.

I’ve used a dozen drumsticks for this dish. But before I could take a picture of it, half was gone already! Hope you’ll enjoy this as much as we did. Let’s get cookin’!

 

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TASTY (BAKED) CHICKEN DRUMSTICKS

Ingredients:

  • 12 (or more) drumsticks
  • 1 1/3 c olive oil
  • 1 1/3 c Heinz ketchup
  • 3/4 c melted honey
  • 1/2 c soy sauce
  • 1 tablespoon minced garlic
  • salt and pepper

Instructions:

  1. Preheat oven to 375 F.
  2. Place the drumsticks in a baking dish lined with aluminum foil for easy cleaning.
  3. Mix together all the remaining ingredients in a bowl and pour over chicken.
  4. Bake uncovered for 20 mins. Reduce heat to 350 F and bake for another 30 mins, or until sauce is caramelized and chicken is cooked thoroughly.

Enjoy! 🙂

Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.

Happy experimenting cooking!

❤ Zhi

Egg Noodle Soup

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Egg noodle soup. This is just the pick me up that I needed. To be honest, I didn’t feel like cooking today. I didn’t feel like posting either. (I know it’s been a while since my last post. So I think this is long overdue). But If I could, I’d probably stay at the beach, and just watch the waves as they build up and crash over and over again. There was something hypnotic about it. The monotonous sound of the rolling waves was mind numbing. It was oddly peaceful.

As I sat there, I tried to listen to the voice whose hands created the beauty that is in front of me. His voice was muffled by the waves and the thoughts in my head.

Soon after, I came home to a warm smile from my sweet  lil toddler. “Momma!”, she shouted joyfully as she saw me. Her eyes beaming with glee. My heart melted. What great power our children have over us mommas! It’s a strong bond that only us mothers can truly understand. It’s precious! It’s one of a kind!

I knew I have to make supper at some point and thought of egg noodle soup right away. Like I said, I need a pick me up food. And this is just exactly what I needed. I’ve made this soup in various ways depending on the ingredients I have and it has always come out amazingly good. It’s so easy to make too! So let’s begin, shall we?

EGG NOODLE SOUP

Ingredients:

  • 6 frozen chicken drumsticks
  • 4 frozen mild Italian sausage
  • 6 eggs
  • approx. 9 cups of water
  • ginger, peeled and chopped
  • 2 carrots, peeled and diced
  • (1) red sweet pepper, seeded and chopped
  • celery, chopped
  • (about 250 g) egg noodles
  • salt to taste
  • (optional) dried or fresh parsley for garnishing

Instructions:

  1. Boil frozen chicken drumsticks in water. Add salt and ginger ( I used roughly about 1/4 c thin slices of ginger or more). When the chicken is no longer pink, add the frozen sausage. Simmer in med. heat.
  2. When meats are cooked thoroughly, add in carrots. Let simmer for 5 mins and then add celery and pepper.
  3. Wash the raw eggs. (Yep! You read that right. No need to boil the eggs in a separate pot. So make sure the shells are clean!). Add the eggs in the pot.
  4. When eggs are done, scoop it out and set it aside. Scoop the sausages too and slice them, and then put it back in the pot.
  5. Add the egg noodles into the mix. Simmer until done (usually about 12 mins).
  6. Add salt to taste.
  7. Peel the boiled eggs and slice.
  8. Before serving the soup. top it with sliced eggs.
  9. (Optional) Garnish with dried or fresh parsley.

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Enjoy! 🙂

Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.

Happy experimenting cooking!

❤ Zhi

Guilt-free (Crock Pot) Chocolate Fudge Squares

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I’m a certified chocoholic! No doubt about that!

If a human body is made of 70% water, I’m 65% chocolate! And 95% of that is dark chocolate!

Recently, I’ve been making and consuming big quantities of chocolate fudge. I just can’t get enough of them! I kid you not, if you leave those heavenly goodness in front of me, I can easily eat them all! It’s that good! I can’t remember how many times I’ve said to myself “this is my last piece” only to shove another one into my mouth shortly after.

I’ve made them multiple times already using different kinds of chocolate and different portions of coconut cream. I think our favorite was the last batch I made. It was sooo good I thought I died and went straight to chocolate heaven on every single bite!

It was creamy!

It was gooey!

It was perfect!

This recipe was inspired by a video post I saw on my Facebook wall. It made me really glad to be back on Facebook again!

I hope you’ll enjoy this deliciously rich chocolate fudge as much as I have been! And if you happen to eat A LOT of them, just tell yourself, dark chocolate, pure maple syrup, and even coconut cream are rich in antioxidants!

Also, since pure maple syrup is a natural sweetener, it is definitely a healthier alternative to refined sugar. And did you know that pure Canadian maple syrup has high levels of zinc and manganese, keeping our hearts healthy and boosting our immune system?

What about coconut cream you may ask? Well friend, most of the fatty acids in coconut cream are fat-burning, which is one of the greatest health benefits of this coconut product. It gives you energy, not fat! It also provides a good supplementary source of essential amino acids that can help fight aging.

I can go on and on why you can eat this chocolate fudge guilt-free, but I’d rather start sharing how you can make this, so you too can enjoy this awesome and easy to make dessert.

So let’s get to it, shall we?

GUILT-FREE (CROCK POT) CHOCOLATE FUDGE SQUARES

Ingredients:

  • 2 cups (semi-sweet) chocolate chips
  • 100 g Lindt (Sea Salt) Dark Chocolate, break into chunks
  • 1/4 cup pure Canadian maple syrup
  • 1/3 cup + 2-3 tablespoons coconut cream
  • 1 teaspoon (pure) vanilla extract
  • sweetened coconut flakes
  • Smucker’s sundae chocolate syrup

Instructions:

  1. Place the chocolate chips and the chunks of Lindt dark chocolate into the crock pot.
  2. Pour the maple syrup, coconut cream and vanilla extract on top. Mix together.
  3. Cover and cook in low heat for 2 hours until melted and smooth.
  4. Stir thoroughly with a whisk.
  5. Lightly grease a rectangular glass dish and place a parchment paper on top. (Optional: Lightly brush the parchment paper with butter to avoid the fudge from sticking to the paper when cutting).
  6. Let it cool down before refrigerating.
  7. Refrigerate overnight. Cut into squares.
  8. Top with chocolate syrup and coconut flakes before serving.

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Enjoy! 🙂

Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.

Happy experimenting cooking!

❤ Zhi

Baked (Crunchy) Basa Fillets

Two weeks ago, we bought frozen Basa fillets. They’re huge! I think there were 8-9 fillets in a pack. The fillets are twice as big as the salmon fillets we normally get in the grocery store for sure. We had 3 of these fillets left from the last time I cooked so I thawed them in the sink earlier before we head out.

I was planning to bake them in the oven when we get home.

This is another one of my kitchen experiments, and it has been one of my go to recipes for cooking any kind of white fish in the oven if I don’t want to fry them in the pan. The thicker the fillets, the better so your fish will not fall off when you scoop them out. This is so fast and easy, your supper is done in less than 20 minutes!

So let’s get started.

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CRUNCHY BASA FILLETS

Ingredients:

  • Basa fillets (or any white fish)
  • 4C Seasoned Breadcrumbs
  • 4C Panko
  • Parmesan cheese
  • dried parsley
  • Salt and pepper to taste
  • 3 heaping tablespoons of Hellmann’s mayonaise
  • approx. 1 1/2 teaspoon yellow mustard

Instructions:

  1. Preheat oven to 375 F.
  2. In a small bowl, whisk together mayonnaise and mustard. Set aside.
  3. Place the fish fillets in a baking dish in a single layer. Season both sides of the fillets with salt and pepper.
  4. Generously sprinkle the top of the fillets with seasoned breadcrumbs. To add crunch to the fish, generously top it with Panko.
  5. Sprinkle Parmesan cheese and dried parsely.
  6. Bake in the oven for 15mins or until the Panko is golden brown. Turn off the oven and let the fillets sit in the oven for 3 minutes. Serve warm with the mayo dip on the side and with your preferred side dish! I paired this crunchy Basa fillets with quinoa salad. Check the recipe for that here.

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Enjoy! 🙂

Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.

Happy experimenting cooking!

❤ Zhi

Quinoa Salad

I have never cooked quinoa before. If I don’t want to cook rice, or pasta, I make couscous instead. But I have read a lot of good things about quinoa. Research says it’s high in fiber and protein. It’s also rich in flavanoids, which is a type of antioxidants that can help prevent cardiovascular disease, cancer, osteoporosis and diabetes. It also contains iron, zinc, magnesium among other things. I’m no health freak. But I do want to feed my family healthy food specially with the amount of meat we consume in this house. LOL. So I asked my husband to buy me a pack of quinoa when he took the girls to get the groceries a while back. It sat in our cupboard for weeks, until now.

I went online to look for recipes. Unfortunately, I do not have all the ingredients for any of the quinoa dishes I looked at. But I have already cooked my quinoa this morning so there’s no turning back now. If my baby isn’t napping, I might have run to the store to grab the ingredients. So I did what I usually do. I made an experiment using what I already have. And surprisingly it turned out so good, I started more than just tasting it after I made it. Hahaha.

So here I am sharing this with you! I don’t know about you but there’s something refreshing about quinoa. It’s like drinking cucumber water where it leaves a cooling effect in my mouth. And its crunchy texture tickles my taste buds! I just enjoyed every single bite!

I can’t believe I’ve never made quinoa before. Now I am hooked! I think from now on quinoa will be staple in our kitchen.

You can definitely substitute the ingredients in this recipe to whatever you have. Don’t be afraid to experiment and explore the limitless possibilities out there. Be sure to share your recipe here if you want and I would be glad to try them!

Here’s mine. I hope you’ll enjoy it as much I did.

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QUINOA SALAD

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • (half) red sweet pepper, diced
  • (half) green pepper, diced
  • 4 stalks celery, chopped in small pieces
  • 1 large Roma tomato (preferably cherry tomatoes if I have them), chopped
  • 1 (450ml no salt added) can of chickpeas, drained and rinsed
  • (half) white onion, diced
  • (half) carrot, shredded
  • Cajun
  • dried parsley
  • salt and pepper to taste
Salad Dressing:
  • about 1/8 cup lemon juice
  • approx. 2 tablespoon extra virgin olive oil
  • approx. 2 tablespoon granulated sugar

Instructions:

  1. Put a cup of quinoa in a medium saucepan. Add 2 cups of water. Let it boil. Cover and simmer in low heat for 15 minutes. Add some salt and fluff with a fork. Set aside. (It’s best to let the quinoa cool down completely before adding to the salad). 
  2. Put all the vegetables except the shredded carrots in a salad bowl. (If I have cucumbers, I would have added them too!). Add the cooled quinoa. Season with Cajun, salt and pepper. Mix in chickpeas and the shredded carrots.
  3. In a separate bowl, mix the lemon juice, granulated sugar and EVOO until sugar is dissolved. Toss the dressing into the salad. Top it with dried (or fresh) parsley. Chill in the fridge before serving.

Serve it with whatever meat dish you have! Tonight, I made this quinoa salad with oven baked crunchy Basa fillets. Click here for the recipe.

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Enjoy! 🙂

Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.

Happy experimenting cooking!

❤ Zhi