High Five Fridays: Week 4

Today, I devoured half a rib eye steak. haha! Haven’t eaten steak in a long time, such mouth watering piece of heaven. So, since we are speaking of food, this week’s HFF will cover.. FOOD.

Get ready and let’s feast our eyes unto these. Cross your fingers. Hopefully, your taste buds might just magically (virtually) taste them.

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 1.) Oreo Stuffed Cookies

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Source: beckybakes.net

Sorry, I love oreo too much. I tried baking this once before. Believe me, try it. It’s going to be totally worth it. 

“Oreo Stuffed Chocolate Chip Cookies

recipe from the fantabulous Jenny of Picky Palate

2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies

Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo cookie.  Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.”

Source: http://www.beckybakes.net/2011/01/20/oreo-stuffed-chocolate-chip-cookies/

 

2.) Apple Cupcakes Cinnamon Frosting

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Source: Eatingwell

Never tried baking this yet. But found this recipe online and it looks rad. 

“Apple Cupcakes Cinnamon Frosting

CUPCAKES

  • 1 1/2 cups shredded peeled apples
  • 1/2 cup diced dried apples
  • 3 tablespoons packed light brown sugar, plus 3/4 cup, divided
  • 1 teaspoon ground cinnamon, divided
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup cake flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup nonfat buttermilk

FROSTING

  • 1 cup light brown sugar
  • 1/4 cup water
  • 4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus more for garnish

 

  1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
  2. Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
  3. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
  4. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
  5. Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
  6. To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.”

Source: http://www.eatingwell.com/recipes/apple_cupcakes_cinnamon_frosting.html

3.) Ham, Apple and Brie Panini

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Apples + Ham? = Enough Said. Must try this soon! 

“Ham, Apple and Brie Panini

Ingredients

  • 2 slices tuscan style rustic bread
  • 2 slices smoked ham or smoked turkey
  • 3 teaspoons mayonnaise
  • 1 teaspoon dijon mustard
  • 2 teaspoons pepper jelly, mango chutney or marmalade would also work, or sour cherry jam or cranberry jam
  • 3 slices brie cheese, thick
  • 1/2 crisp, tart apple, (such as Granny Smith), thinly sliced
  • handful baby lettuce

Directions

  1. Heat the Panini press or skillet to medium heat.
  2. Spread one slice of bread with the mayonnaise and mustard. Spread the other slice with the pepper jelly or chutney.
  3. Fold the ham or turkey slices in half and place on one slice of bread, top with the apple slices. On the other slice of bread layer on the brie cheese.
  4. Carefully close sandwich, spread the outsides with a bit more mayo, and place in the Panini press. Cook until sandwiches are golden brown and the cheese is melted, about 5 minutes. Alternately, place the sandwiches on a grill pan or skillet and cook for about 5 minutes per side, compressing them slightly with a spatula.
  5. Remove from the pan, add some baby lettuce and serve.”

Source: http://family.go.com/food/recipe-an-850824-ham–apple-and-brie-panini-t/

4.) Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwich

I absolutely love sandwiches. I found this recipe online and i fell in love with its mexican vibes. Cilantro’s always been my favorite in the kitchen. Hoping to try this one soon.

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  • MARINADE

  • 1/4 cup finely chopped fresh cilantro
  • 1 clove garlic, minced
  • 1/4 jalapeno chile pepper, seeded and minced
  • 2 tablespoons finely grated fresh lime zest
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon chipotle chile powder
  • 1 tablespoon olive oil
  • 1 pound chicken breast tenderloins or strips 

 

  • SALSA

  • 1 medium tomato, chopped
  • 1 small sweet onion, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 jalapeno chile pepper, seeded and minced
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon chipotle chile powder
  • 1 tablespoon fresh lime juice

 

  • GRILLED VEGETABLES

  • 1 sweet onion cut into 1/2-inch slices
  • 1 red bell pepper, quartered
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon minced garlic

 

  • LIME MAYONNAISE

  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice 
  • 16 thick slices French bread
  • 2 mangos – peeled, seeded, and sliced
  • 8 slices Monterey Jack cheese

Directions

  1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
  2. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
  3. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
  4. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
  5. Preheat an outdoor grill for medium-high heat.
  6. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
  7. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
  8. Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.”

Source: http://allrecipes.com/recipe/amazing-southwest-cilantro-lime-mango-grilled-chicken-sandwiches/detail.aspx

5.) Risotto

I will love you. haha. Just cook risotto for me and I guarantee, I am yours. hahaa. Kidding. But seriously, I am obsessed with risotto. So far, my favorite risotto is the one at UCC (Chicken and Mushroom Risotto) 🙂 

Here’s another recipe I want to try. 🙂

Risotto with Parmesan

Ingredients

1 large onion, chopped finely
60 ml (4 tbsp) butter
500 ml (2 cups / 400 g) Arborio rice, not rinsed
250 ml (1 cup) white wine
1 L (4 cups) chicken stock, at a simmer
250 ml (1 cup) Parmesan cheese, freshly grated
Salt and freshly ground pepper, to taste
Flat-leaf parsley, chopped, as required  

Directions

  1. In a large, heavy-bottomed saucepan, wilt the onion in 45 ml (3 tbsp) of butter.
  2. Add the rice and stir 2 minutes to coat each grain with butter. Add the wine and cook while stirring until all the liquid has evaporated.
  3. Add 250 ml (1 cup) of the hot stock. Cook and stir until all the liquid has been absorbed by the rice. Repeat the process, adding 125 ml (1/2 cup) of stock at a time, until all the stock has been used and the rice is creamy but still al dente.
  4. Remove from heat, add the rest of the butter and the grated Parmesan. Mix well and season to taste.
  5. Serve in heated soup plates, sprinkled with parsley.”

 

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4 thoughts on “High Five Fridays: Week 4

  1. WANSOY!!!!! 😀 HAHAHA! I am so fat now from all the food here. Sobrang daming sweets! 😀 Food date (among others) when I get back! UCC risotto! And make me a sandwich! :))))))

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