Tropical Mango Salad w/ Grilled Chicken

Ingredients:
Chicken Breasts
Romaine Lettuce
Shredded Carrots
1 Medium Mango
Red Onions
Croutons
Salad Dressing

Directions:
Wash the chicken and marinate with salt, pepper, curry, garlic and onions. Set aside in a refrigerator for about 15-30 minutes. If you're in a hurry (like i was) and would like to skip the 30min wait, you can make some slashes on the chicken before marinating.

Oil a pan and grill the chicken on low heat for about 7minutes on each side.

Chop up the lettuce, onions and mango and add to a plate, add the other ingredients and then the grilled chicken. ENJOY with your favorite salad dressing (I used Zesty Italian).

Tiramisu

Ingredients:
2 Packs of lady fingers
1 Pack mascarpone cheese (about 250g or 8oz or 1 cup)
1 ½ cups heavy whipping cream
1 Cup of sugar + 1 tablespoon
6 Egg yolks
2 Tablespoons of whole milk
1 Teaspoon of Vanilla flavor
1 Cup of water
1 ½ teaspoons of instant coffee
Unsweetened Cocoa Powder
50mL Kahlua or rum (optional)

Directions:
Mix the coffee, water and Kahlua in a bowl and set aside.

Combine the egg yolks, 1 cup of sugar and milk in a sauce pan and boil over really low heat while stirring continuously till it thickens (it should take about 5-7minutes).

Using a double boiler works best because if you boil too fast and don't stir enough, you would end up with boiled egg yolks and you don't want that. You want it thick like custard when you're done (also, the color should go from a bright yolky yellow to a pale yellow color). Set the custard aside to cool to room temperature.

When it cools, add the mascarpone to the mixture and whisk till the mixture is smooth

Add the heavy cream, vanilla and 1 spoon of sugar to a separate bowl.

Beat till you get stiff peaks but be careful not to over beat the cream or you'll end up with butter. You know you have stiff peaks when you CAREFULLY turn the bowl upside down and the whipped cream doesn't fall off.

Now using a spatula, fold the whipped cream into the mascarpone/custard mixture.

Resist the temptation to whisk everything together. Just be patient and fold in with a spatula till you get a smooth consistency.

To assemble, dip the lady fingers in the coffee/kahlua mixture (one at a time), remove almost immediately and arrange on the base of a dish.

Add half of the cheese mixture on top of the lady fingers.

Then another layer of lady fingers.

And then the rest of the mascarpone mixture. Cover and refrigerate for at 8hrs. I refrigerated mine overnight.

Add some cocoa powder to a fine sieve and dust on the tiramisu right before you serve.

ENJOY with your friends and loved ones.

Lasagna Bolognese

Ingredients:
1 lb ground beef
1 pack lasagna pasta
2 cans of diced tomatoes
1 cup small tomato paste
2 cups Mozzarella cheese
1 cup parmesan cheese
1 cup ricotta cheese
1 large red onions
½ cup vegetable oil
Salt
Maggi/Bouillon cubes
Garlic powder
Curry powder
Carrots and Celery (optional)

Directions:
Boil the lasagna in some salted water and set aside

Add the vegetable oil, onions and meat to a pot. Add the seasonings and cook well.

After about 10 minutes, the meat should be brown. Drain off the fat if you desire.

Add the canned tomatoes and allow simmer for about 10-15minutes

Wash the carrots and celery well, dice and add to the sauce. Cover and simmer for about 5mins.

To assemble the lasagna, divide the lasagna, cheese and sauce into 3 parts. Add some of the sauce to the base of a baking dish.

Next, add a layer of pasta to the dish.

Then add some sauce on top of the pasta.

Then add 1 part of the cheeses.

Continue layering in this order till you get to the top…ending with the cheese. Then bake for about 10minutes or till the cheese is well melted.

Allow to cool for about 10minutes before cutting into it. Sprinkle some chopped parsley and ENJOY!

Mango-Banana Smoothie

Ingredients:
1 mango (skinned and frozen)
1/2 of a large banana
1/4 cup of whole milk
1/4 cup of yogurt

Directions:
Add all the ingredients to a blender and blend well….Serve and ENJOY!!!

Coconut Shrimps

Ingredients:
1.) 1 lb shrimps (I used 20 jumbo sized ones)
2.) 1/2 cup bread crumbs
3.) 1.5 cups of sweetened coconut flakes
4.) 1 cup of flour
5.) 1 egg
6.) 2 teaspoons baking powder
7.) 1 teaspoon paprika
8.) 1 teaspoon garlic
9.) 1 teaspoon salt
10.) 1 teaspoon pepper flakes
11.) 1 cup water
12.) Extra flour

Directions:
Wash the shrimps well and peel off the shell…set aside.

Mix #2 and 3 ingredients in a bowl and set aside.

Mix #4 to 11 ingredients in another bowl and set aside (this will be the batter).

Dip the shrimps into the extra flour (right plate), dust off excess then dip into the batter (middle bowl) and then into the coconut/bread crumbs mixture (left bowl).

Arrange shrimps on a tray lined with parchment paper and refrigerate for about 20minutes.

Fry shrimps until they are browned on both sides and serve with favorite dipping sauce.

Shrimp Scampi

Ingredients:
½ lb shrimps (peeled and deveined)
¼ cup butter
1 tablespoon chopped onions
½ cup white wine
Juice of ½ lemon
¼ teaspoon pepper flakes
1 small tomato (seeded and chopped) (optional)
½ Teaspoon garlic powder
1 tablespoon fresh parsley (chopped)
½ package fettucini pasta (or any kind you like)
Curry, Bouillon/Stock cube and Salt to taste

Directions:
Cook the pasta till it's soft, drain and set aside.

Wash the shrimps well and season with onions, garlic, pepper, curry, bouillon, and salt. Mix well and let stand in the refrigerator for about 15minutes.

Melt the butter in a large pan till it's bubbly. Add the seasoned shrimps and fry.

Fry the shrimps till the are pink on all sides.

Add the wine and lemon juice and cook till the stock has reduced by half.

Add the cooked pasta, tomatoes and parsley. Mix well and serve.

Sprinkle some parmesan cheese and 
ENJOY!!!

Red Velvet Cupcakes

Ingredients for the cupcakes:
1 ¼ cups All purpose flour
½ Teaspoon baking powder
½ Teaspoon baking soda
2 Tablespoons cocoa powder
¼ Teaspoon Salt
¾ Cup granulated sugar
¼ Cup Unsalted Butter @room temp.
¾ Cup Buttermilk (recipe here)
1 Egg
1 Vanilla Extract
About 1 tablespoon red food color


Ingredients for the cream cheese frosting:
4oz. packaged cream cheese @room temp. (I used Philadelphia)
3 Cups of powdered/icing sugar (sifted)
2 Tablespoons unsalted butter @room temp.
1 Teaspoon vanilla extract.

Directions:
Combine the first five (5) ingredients and sift into a dry bowl.

Using a handmixer (or standing mixer), beat the sugar and butter for about 5 minutes.

Add the egg and vanilla extract and beat for another 2 minutes.

Add the milk and sifted dry ingredients and beat well.

Add the red food coloring a little at a time and mix in with a spatula.

Add more food coloring if you want more redness.

Use an ice-cream scoop to fill into cupcake liners.

Bake till a toothpick inserted in the middle comes out clean…mine took about 15minutes.

Allow the cupcakes to cool well while you make the cream cheese frosting:
Add all the ingredients to a bowl and beat well with your mixer till it's smooth. Spread on top of your cooled cupcakes and then garnish with whatever topping you have. ENJOY!!!

For people who want to buy the cupcake maker, click on this link