Category Archives: Many Possibilities

2-Ingredient Pancakes

GLUTEN-FREE & DELICIOUS

 

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Start with 1 Banana and 1 Egg.

 

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Put into a bowl for mashing.

 

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Mash – with fork or masher.

 

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Cook in oiled pan for a couple minutes each side on medium-low heat.

 

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Enjoy on its own, or with a dallop of Peanut Butter or Nutella.

 

More CAKES & Cupcakes

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     Chocolate Strawberry Cheesecake for Becky’s 30th Birthday
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    Rainbow Cake for Molly & Mika’s 4th Birthday
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                        Rainbow Cake Sideview
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                   Rainbow Cake’s Layers
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Modern, Crustless Twist on the Pumpkin Pie for                                                    Thanksgiving
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                       Oreo Cheesecake for Angela’s Birthday

 

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                                       Boob Cake for Lauren’s Birthday
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              Chewbacca Chocolate Cake for Jenelle’s Birthday
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     Pumpkin Cheesecake with Chocolate Ganache

A Real Grilled Cheese Sandwich

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Made with Colby and Cheddar cheese, these sandwiches are meatless, yet hearty! For more flavor, I added grilled onions and garlic. Another flavor trick is using mayo instead of butter or oil to spread on the bread before toasting it. Served with blanched broccoli, this sandwich was a simple and satisfying meal. A fun luncheon idea would be to let guests choose from their choices of cheeses and vegetables… so many varieties!

 

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Slices from Chef Jimi’s freshly baked French bread. You could use sourdough or any other loaf.

 

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One of the best ways to make any grilled sandwiches would be to use a Panini press. Don’t have one? Don’t fear! Use a heavy pot or pan to press the sandwich on a stove top. After a few minutes on medium heat, you can flip the sandwich to cook the other side and that’s it!

 

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Asian BBQ Tacos: A Favorite!

Originally made on accident, Chef Jimi created the taco shells to be perfectly chewy and crispy. After a light, crispy crunch when you bite in, comes a soft medley of rice, meat, and bold BBQ flavors. Sweet, salty, with caramelized onions, garlic, and garnished with fresh green onions, these tacos are the best around.

Can be made with any meat. This time, we used pork. The pork was sautéed with grilled onions, garlic; a mix of Hoisin sauce, soy sauce, rice vinegar, sesame oil, chili sauce, and Worcestershire. A little flour was used to bind it together. This is comfort food brought to another level.

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Dark Chocolate Espresso Oreo Balls

Only 3 ingredients! Thanks to Grandma Bev for her Chocolate Oreo Balls recipe, which led to this slightly altered version. She made some for the holidays and nobody could eat just one. I changed it up only because I love dark chocolate.

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Ingredients:

1 package (8 oz.) cream cheese, softened

1 package (16 oz.) Oreo cookies, crushed (I used a store brand and it was about 40 cookies)

12 oz. dark chocolate bark/bar, chopped (I used 4 packages of “Endangered Species Natural Dark Chocolate with Espresso Beans” which donate 10% of net profits to endangered animals)

  • Using a blender or mixer, mix the cream cheese with Oreo cookies.
  • Roll into about 1-inch balls, using wax paper to set them on if you need to
  • Chill for at least 30 minutes

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  • Melt the chopped chocolate bars or bark in the microwavable bowl, 1 minute at a time, stirring occasionally

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  • Using a toothpick or two spoons, roll the balls in the melted chocolate to coat. Set aside on wax paper or on a wire rack

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  • Chill again for at least 30 minutes, the longer the better. Serve cold or room temperature.

Salmon Sushi Roll

Even without a bamboo sushi mat, you can still make homemade sushi rolls. This version is my one of my favorites, but instead of cream cheese, I normally like it with Avocados. Here’s a simple version of a Salmon Roll, of which you can use many substitutes such as tuna instead of salmon, or cucumber instead of cream cheese, or both. We used FRESH, raw fish. Here in Washington, it’s possible to get the best Salmon around. Regardless of which fish you use, make sure it smells like nothing but the ocean or salty sea air.

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Ingredients:

  • Fresh, raw or cooked fish (raw Salmon, this time)
  • 1 package Seaweed wrap (also known as Nori, and available at most grocery stores now)
  • White rice (you can use a sushi rice recipe that requires vinegar for an even more authentic taste)
  • Narrow cucumber slices
  • Cream cheese
  • Pickled ginger and Wasabi for garnish (we used our homemade pickled ginger, but you can buy it in jars)

Cut the skin off the fish it’s still on. This is best to do with the skin facing down, hand placed on top of the fish, and slide the knife horizontally through, in a long sawing motion (get as close down as you can to the skin with your knife). Then slice the fish into half-inch thick, narrow pieces.

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Lay out a sheet of seaweed wrap. Using a spoon, spread on an even, thin layer of rice to cover entire sheet. You can wet the spoon a few times to keep it slippery and keep the rice from sticking. Pat down with the wet spoon to set the rice.

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Place the fish slices toward the bottom and any other topping on top like the cucumber or cream cheese. And roll up firmly.

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Cut the roll carefully (sharp knives come in handy here), starting from the center. You should be able to get about 8 pieces.

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Place the pickled ginger and wasabi on the side. Serve with soy sauce. The ginger can be eaten in between bites as a palette cleanser or at the end of your meal. It’s purpose is not only to be a palette cleanser, but is also known to help reduce the Mercury content commonly in fish. I just happen to like the taste of it with my sushi. Wasabi can be mixed into the soy sauce for a spicy kick, but some people just place tiny pieces of it onto the sushi bites.

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Natty Patty Banana Nut & Chocolate Cupcakes

These are the most fun cupcakes! The biggest hit at Julius’s 4th birthday party. Small and cute, kids and adults love them. My favorite part is that instead of battling with frosting on top, the frosting is in the center!

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Ingredients:

  • 1 package Banana Nut muffin mix
  • 1 package or box Chocolate cake mix (and milk, eggs, or oil according to the back instructions)
  • 1 can or jar of white frosting, butter milk or vanilla
  • food coloring, liquid or gel, doesn’t matter (red, green, yellow)
  • Non-stick cooking spray or cupcake paper liners

Bake the chocolate cake package according to directions in a cupcake or muffin pan, lined or not (I’ve tried both, just do what you think is best for your muffin pan.

Separate the frosting into three even amounts. Mix in the food coloring a little at a time to get the desired color. I chose red to look like ketchup, green to look like lettuce, and yellow to either look like mustard or cheese.

The photo above features the yellow looking like mustard. Below is a photo that shows the yellow in a square outline to look like cheese corners. For best results, pipe the frosting out of a plastic bag corner with the tip finely cut off. All you need is a little frosting around the outside edges to be visible. You don’t need to fill the center.

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Cut the cooled chocolate muffin-tops off. This will be the “patty”. I discarded the bottom.

Cut the cooled banana nut muffin-tops in half and these will be the top and bottom “buns”.

Pipe on the frosting in whatever order you like, I put “ketchup” on top of the bottom bun, then the chocolate patty next. Then “lettuce, and cheese or mustard” on top of the patty. Make these ahead of time too, and save them in the refrigerator.