Croque-Madame

It may sound so foreign, however, a Croque-Madame is basically a ham and cheese sandwich. Originated in French, it actually is served as a quick snack; but I made this for breakfast instead. It's truly scrumptious and filling, just perfect to start my day! 

Ingredients:
- 2 tablespoons unsalted butter
- 1 heaping tablespoon flour
- 1 cup whole milk
- 6 oz. Gruyere, grated
- 1/4 cup Parmesan cheese
- Kosher salt and ground black pepper
- Pinch fresh-grated nutmeg
- 6 slices whole wheat bread
- 3 tablespoons Dijon mustard
- 9 thin slices of Black Forest ham
- Canola oil
- 3 eggs

Directions:

- Preheat broiler.

- Make the Bechamel sauce: melt butter in a saucepan over medium-high heat. Stir in flour and cook, about two minutes. Whisk in the milk, stirring constantly. Bring to a boil, then reduce heat to low and simmer until thickened, 6-7 minutes. Remove from heat and add 1/4 cup of the Gruyere and Parmesan mixture. Season with salt, pepper, and nutmeg.

- On a parchment-covered baking sheet, arrange three slices of bread. Spread with mustard and top with ham. Top with remaining Gruyere mixture. Melt under the broiler, approximately 2 minutes. Top with second slice of bread, top with Bechamel. Broil again, 3-4 minutes or until sauce is brown and bubbly.

- Meanwhile, fry the eggs in canola oil in a skillet over medium heat, until the whites are cooked, but the yolks are runny, about 3 minutes. Place eggs on top of sandwiches and serve immediately.

XO Sauce Noodles

I grew up eating lots and lots of noodles. I never got tired eating of it, in fact, they have become my most favorites! There are so many different kinds of delicious noodle dish out there but today, I'd like to share with you a version of Zha Jiang Mian (Chinese fried meat sauce noodles) that is quite versatile.. You can pick your own favorite type of noodle, vegetables, meat, and yet, it will still taste heavenly. All you need is a good jar of XO sauce and you're in good hands! So give it a try, and let me know what you think :)

Ingredients:

- 200 grams minced pork (can be substituted with chicken)

- 1 tbsp cooking oil

- 5 shallots, peeled & finely chopped

- 2 slices ginger, minced

- 4 cloves garlic, minced

- 6 fresh shiitake mushrooms, stalks removed; diced

- 1/2 cup water

- 50 grams baby bok choy (xiao bai cai, 小白菜)

- 50 grams bean sprouts

- 4 servings Udon noodles (can be substituted with any kind of noodles you like)

- 1 tbsp chopped green onions

Marinade (A):

- 3 tbsp XO Sauce

- 1/2 tsp dark soy sauce

- 1 tsp hoisin sauce

- 1 tsp Chinese wine (Hua Tiao/Shao Xing)

- 1/2 tbsp corn starch

- 1 tsp sesame oil

- a few dashes white pepper powder to taste

- 1/2 tsp sugar

Directions:

1. In a bowl, marinade minced meat with (A) for 10 minutes.

2. Heat oil in wok and add shallots & ginger; stir-fry until shallots are softened and fragrant. Add minced garlic and stir fry for 30 seconds.

3. Add diced mushrooms and marinated meat. Stir fry until the meat is cooked on the surface, breaking the mince to smaller pieces using a frying turner/spatula.

4. Add 1/2 cup water, simmer on low heat with lid on for about 5 minutes, or until the meat sauce liquid is reduced. Set aside the cooked minced meat topping.

5. In a pot of water with some cooking oil added, blanch baby boy choy and bean sprouts for about 20 seconds, followed by noodles according to timing indicated on packaging. Set aside.

6. Toss 1 serving of noodles with about 3 tbsp of meat sauce, adding some water used to cook the noodles to help bind the ingredients together if the noodles are too dry.

7. Transfer meat noodles to serving dish and top with blanched greens and green onions. Serve with a side condiment of XO sauce.

Tuna Melts with Avocado

The secret to this delicious tuna melts is there's no secret! You know how they say that sometimes, less is more. Well I find it kind of true, because all you need to fix this is some good Swiss cheese, canned Albacore tuna, avocados and cherry tomatoes on hands... and voilà! Healthy and oh-so-good.

Ingredients:

- 2 1/2 tbsp olive oil 

- 2 tbsp thinly sliced shallots

- 1 tbsp Dijon mustard

- 1/4 tsp black pepper

- 1/8 tsp salt 

- 1 (6-ounce) can solid white tuna in water, drained and flaked 

- 1 1/2 tbsp fresh lemon juice 

- 1 avocado 

- 1 cup cherry tomatoes, quartered 

Click to see savings

- 1/3 cup shredded Swiss cheese 

- 2 (6-ounce) pieces French bread, halved lengthwise and toasted 

Directions:

1. Preheat broiler to high.
2. Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed, and chop avocado. Add avocado to juice; toss. Add avocado mixture and tomatoes to tuna mixture; toss well to combine. Sprinkle cheese evenly over cut sides of bread, and broil for 3 minutes or until cheese is bubbly. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices.

Deep-Fried Macaroni & Cheese Balls

Deep fried Mac and Cheese Balls are legendary in the world of deep fried. I mean, they are really, really THAT good. You can pop it in your mouth as it is, or dip it with Marinara sauce; either way, you won't be disappointed. And you know what's even better? They can be served as appetizers, after school snacks, or even main entree.. You pick!

 Ingredients:

- 1 pound (one box) large elbow macaroni

- 3 tablespoons butter

- 2 cups whole milk heated and warmed

- 2 tablespoons flour

- 1/2lb. grated sharp cheddar cheese

- 1/2lb. smoked Gouda cheese (grated)

- 1/2lb. shredded Italian blend cheese — Fresh Parmesan, Asiago, Romano, Mozzarella, Provolone cheese

- salt/pepper, to taste

- 3 eggs

- 3 tbsp milk

- 1 box Panko bread crumbs

Directions:

Slightly under-cook your elbow macaroni according to directions. Drain and rinse with cold water and set aside.

In a big saucepan, melt your butter.

Once it melts, slowly whisk in your flour – stirring out the lumps.

Add the milk into the mixture. Cook on medium heat for about 4 minutes until the sauce thickens.

Remove from heat and slowly add all of the freshly grated cheeses.

Stir well until it is melted and smooth.

In a large glass pan, fold in the macaroni and mix well with the cheese sauce.

Season with salt and pepper.

Chill in the refrigerator for at least 2 hours.

Then shape the cold mac and cheese into balls. Mine are pretty large but you could make them bite-size too.

Place the balls on a cookie sheet lined with foil in the freezer for about 45 minutes.

Compress the balls to make them firmer and tighter and put them back in the freezer.

In a small bowl, whisk your 3 eggs and your 3 tablespoons of milk. Set aside.

In another bowl, place your Panko bread crumbs and set aside. 

Heat your oil in a pan or fryer.

One by one, take your mac and cheese balls and dip them in the egg mixture – then roll them in the Panko bread crumbs.

Coat each ball really good and fry them in the oil.

They will be a crispy light brown when they are done. Set on a paper towel to drain the oil.

Top with some freshly grated cheese. Serve with marinara sauce. 

Tuna & Mac Salad

I can't wait for Spring to come! Though I quite enjoyed the snow and all, I think by this time of the year I'm so ready for sunshiny days & warmer temperature; which also explains why I came up with this Tuna & Mac Salad. I've been thinking about picnics at the park with the family, eating this delicious yet simple dish! It doesn't take so much time to prepare and it definitely fits the budget as well... I say it's perfect! 

Ingredients:

- Salt & pepper to taste

- 1 lb elbow macaroni

- 3 ribs celery, finely chopped

- 1/2 cup finely diced red onion

- 1/2 cup finely chopped fresh parsley

- 1 carrot, grated

- 1 12 oz can tuna in water, drained

- 1/2 cup plus 2 tbsp reduced-fat mayonnaise

- 1/4 cup plain low-fat yogurt

- 1 tbsp plus 1 tsp cider vinegar

Directions:

1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.

2. While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.

Mapo Tofu (Mabo Dou Fu)

Nothing satisfies my hunger than spicy food. I may sound crazy, but the spicier it gets, the better I feel! So today I made myself this delicious tasteful Mapo Tofu. Originated from a province in China called Szechuan, this dish is very popular and loved by many. I improvised a little bit and added some Shiitake mushrooms because they are my favorite, and of course, lots and lots of chilis! If you are up for some heat in your food, you should give this a try.

Ingredients:

- 1 block silken tofu (19 oz box)

-  1/4 lb ground pork

- 4 dried Shiitake mushrooms, soaked in hot water for 15 minutes then chopped

- 3 tbsp Szechuan spicy bean paste (辣豆瓣酱)

- 2 tbsp chili powder

- 2 tbsp cooking oil

- 3 tbsp chili oil

- 1 tbsp Szechuan peppercorns (roasted and ground to powder)

- 1 tbsp light soy sauce

- 1 tsp fermented black beans (rinsed and pounded)

- 2 stalks of leeks or scallions, sliced

- 2 cloves garlic, chopped

- 1/2 cup water

- Salt to taste

Directions:

Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, chopped shiitake mushrooms, spicy bean paste and stir-fry until the pork is half-done. Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 mins or until the sauce thickens. Add in the roasted Szechuan peppercorn powder and sliced scallions. Gently stir and blend well. Dish out and serve hot with steamed jasmine rice.

Spicy Miso Ramen

Though Spring is actually only two weeks away, the state where I live in is still pretty much blanketed with snow. The temperature has dropped again, especially today, so you know what I like to do to stay warm? Drink hot tea and eat a nice big bowl of piping hot delicious Spicy Miso Ramen! It's good for my heart & soul; I could literally eat this everyday! Now the one that I made today is really simple, but if you like more toppings, feel free to add pork slices, pickled bamboo shoots, etc to this recipe. Itadakimasu!

Ingredients:

- Fresh Ramen noodles (for two people)

- 4 cups water

- 4 tbsp white miso paste

- 4 tsp S&B La Yu or preferred chili oil

- 1/2 tsp hondashi

- 2 hard-boiled eggs

- 1/2 can corn kernels (15 oz can)

- 1 narutomaki (Japanese fish cake with a pink swirl)

- 1 tbsp white sesame seeds (pound with mortar & pestle until fine)

- Light soy sauce to taste (optional)

- Some seasoned roasted seaweed, cut into thin strips

Directions:

Bring the water to boil and then add in the hondashi, eggs, and finely ground sesame seeds. Bring the soup base to boil and reduce to 3.5 cups. Add in the miso paste, stir with a ladle of chopsticks until well dissolved. Add in the chili oil and light soy sauce to taste (optional).

Blanch the ramen noodles in a pot of boiling water until they are cooked. Rinse with cold running water, drain, and set aside.

In a serving bowl, add the noodles and then topped with the hard-boiled egg (sliced into half), narutomaki, and corn kernels. Pour the miso soup into the bowl and add the roasted seaweeds. Serve immediately.

Coq Au Vin

Hearty Coq Au Vin sounds exotic, foreign and fancy, but it really is French comfort food. Using chicken thighs and a bottle of reasonably priced burgundy, this budget-wise dish is perfect for those who are busy and don't have much time to spend in the kitchen. Once you master this, you won't need to find any nearby French restaurant anymore. Why, simply cook this, enjoy the meal and the oohs and aahs.. Bon appétit!

Ingredients:

- 4 slices of bacon

- 3 tbsp butter

- 3 lbs chicken thighs

- 1/2 lb fresh button mushrooms (I love Baby Bella)

- 3 cup Burgundy wine

- 24 oz frozen pearl onions

- 3 medium sliced carrots

- 2 bay leaves

- 2 sprigs fresh thyme, or 1/2 tsp dried

- 2 garlic cloves, sliced

- 1 tbsp tomato paste

- Salt & pepper to taste

- 3 tbsp corn starch

- 1/4 cup water

Directions:

1. Cut bacon into small pieces (1" is fine)

2. Cook bacon in a large skillet. (I personally love a cast iron for this) Remove bacon and set aside.

3. Add butter to bacon fat, and once melted, brown the chicken thighs in the skillet. Remove the thighs when they are golden brown.

4. Add fresh button mushrooms to skillet and lightly brown them. Remove mushrooms and place in slow cooker.

5. Place chicken thighs, bacon, garlic, pearl onions, and sliced carrots in the slow cooker.

6. Deglaze the skillet with burgundy scraping the skillet bottom with a wooden spoon to loosen all the tasty brown bits of goodness. If you are concerned about the alcohol content allow the wine to come to a simmer to evaporate the alcohol, and also replace half of the wine with chicken stock.

7. Pour the liquid from skillet into slow cooker.

8. Add bay leaves, thyme and tomato paste. If using fresh thyme create a string tied bundle with the bay leaves so they can easily be removed before serving.

9. Cook on high for 7-8 hours on low.

10. To thicken sauce, remove vegetables and meat to serving dish and keep warm. Discard herb bundle. Mix cornstarch and cold water in small bowl till cornstarch dissolves. Turn slow cooker to High and add cornstarch mixture stirring till it thickens the sauce. Pour sauce over chicken and veggies and serve.