Friday, September 25, 2009

5 minute Chocolate Cake for One :)


4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons
chocolate chips (optional)
A small splash of vanilla extract
1 large
coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?

Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Saturday, September 19, 2009

Fried Green Tomatoes


  • Oil, for frying
  • 4 green tomatoes, cut into 1/4-inch rings
  • Salt and freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 4 eggs
  • 2 tablespoons milk
  • 1 1/2 cups panko bread crumbs (found in the chinese food section)
  • Pinch cayenne pepper (optional)
  • Pinch paprika (optional)
  • Buttermilk Dipping Sauce, recipe follows


First make the buttermilk dipping sauce and refrigerate.

Next, In a deep-fryer, preheat oil to 350 degrees F.

Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:

  • 1 cup apple cider
  • 1 tablespoon brown sugar

  • 3/4 cup buttermilk
  • 3/4 cup mayonnaise
  • 2 tablespoons BBQ sauce
  • 1 lime, juiced
  • 4 scallions, sliced thin
  • Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.

In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

Friday, September 18, 2009

Polynesian Chicken Salad

1 head romaine chopped
4 stalks celery sliced thin (cuisenart)
4 green onions sliced (green part only)
2 tablespoons toasted sesame seeds
2 cups cooked and cubed chicken
1/2 (12 oz.) package wonton sliced into strips and fried golden brown (350 F. in deep fryer)

In a bowl, combine lettuce, chicken, onions, sesame seeds, and celery.
Just before serving, toss with desired amount of Polynesian Salad Dressing and top with fried wonton strips.
Can also add a can of mandarin oranges, drained well.

Polynesian Salad Dressing
4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
4 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 cup vegetable oil
1/4 teaspoon sesame seed oil

I have found that Brianna 's Ginger Mandarin Dressing contains these same ingredients (plus a few more) and tastes great. It's a little time saver, especially if you do go to the effort of deep frying your own won tons.

Saturday, September 12, 2009

Roasted Tomato-Basil Soup

2 28 oz. cans peeled whole tomatoes, drained and liquid reserved.
2 1/2 T. brown sugar
1 medium onion finely chopped.

3 cups tomato liquid reserved form canned tomatoes
3 cups chicken broth
3 T. tomato paste
1/4 teaspoon allspice

1 can evaporated milk
1/2 cream
1/2 cup shredded fresh basil leaves (about 10 large leaves)
salt and pepper to taste

1. Preheat oven to 450 degrees F. Line a baking sheet with foil, spray with non-stick cooking spray (I just used a silpat liner). Arrange tomatoes on foil in single layer. Sprinkle with brown sugar and top with onion. Bake 25-30 minutes or until tomatoes look dry and light brown. Let cool slightly; finely chop.

2. Place tomato mixture, reserved tomato liquid, chicken broth, tomato paste and allspice in slow cooker. Mix well. Cover;cook on Low 8 hours or High 4 hours.

3. Add evaporated milk, cream and basil;season with salt and pepper.

Makes 6- 8 servings. Tastes great with shredded cheddar cheese on top or with Saltine crackers.