Monday, July 18, 2011

Mochi Madness!!

Mochi Madness!!
 I love making unique foods!   There is just something so exhilarating about NOT eating just the same, 
run-of -the-mill food.  Well, one day when my son was over, we wanted to make something yummy for lunch.  We found a package of Mochi in the frig. and thought "perfect"!!  

Mochi  is a "Gluten Free", compressed, rice-based food.  It comes in a variety flavors such as Plain, Sesame, and Cinnamon.  You can find it at any health food store, in the refrigerated section.

For this recipe, we used the plain kind.  Cut the Mochi into 1-2" squares, place on a greased baking pan, leaving a good amount between each piece since the BLOW UP when baked.  Bake according to the package directions.  

We found some delicious items: black beans, fresh garden tomatoes, lettuce, cheddar cheese, sour cream, and some hot sauce to put into our finished Mochi.  We stuffed each Mochi piece with the different ingredients, this recipe being a having a Mexican flare.

This is the HOT sauce we like to use. 

 Be careful, it's intense!! 

Here my son Daniel is demonstrating how to stuff
a Mochi like a pro.
He follows the Vegan diet, which he made these
by just leaving off the sour cream and cheese,
and adding some Hummus.  

The finished Mochi... 
Fresh, unique, and ready to be enjoyed!!

You can be extremely creative with Mochi, adding  just about
any food combination.
1.  Cinnamon Mochi with cream cheese
2. Sesame Mochi with eggs, cheese and bacon pieces
3. Plain Mochi with meat, potatoes and cheddar cheese.
4. Sesame Mochi with Jasmine rice, green onions, chicken pieces and Teriyaki sauce

Let those creative juices flow....The possibilities are endless!!  

Monday, March 21, 2011

Salmon Chowder

Salmon Chowder
-Jen's Creation

Scrounging around in my pantry one night, trying to come up with a something to fix for dinner that was quick and yum, I came up with this recipe...and it was so awesomely delicious!!  Try it with herb biscuits (recipe below) and you'll be sure to have some happy faces around the table!!

Here's what you need: 

  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 teaspoon garlic powder
  • 1 cup diced sweet potatoes, about 1" in size
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4  teaspoon dried dill weed
  • 1 (16 ounce) can salmon, bones remove
  • 1/2 (12 fluid ounce) can evaporated milk
  • 1/2 (15 ounce) can creamed corn
  • 1/4 pound Cheddar cheese, shredded

Here's what you do:
-Melt butter in a large pot over medium heat.
-Saute' onion, celery, and garlic powder until onions are tender.
-Stir in sweet potatoes, broth, salt, pepper, and dill. Bring to a boil, and reduce heat.
-Cover, and simmer about 20 minutes or until the sweet potatoes are tender but not mushy.

Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

serves 3-4  

Herb Cheddar Biscuits
  • 1 box Jiffy buttermilk biscuit mix
  • 1/2 c. sharp cheddar cheese, shredded
  • 1/2 t. Italian seasoning 
  • 1/4 to 1/2 t. garlic powder (depending on how garlicy you like them!!)

-Mix according to package directions, adding the extra goodness.
-Bake as directed. 

These are quick, easy and sooo yummy!!

Monday, March 14, 2011

Crabby Portabellas

Crabby Portabellas
-Jens Creation

Here's what you need:
  • 4 large Portabella mushrooms - stems removed and finely chopped
  • 1/4 c. finely minced Onion or Shallots
  • 2/4 c. finely chopped Spinach
  • 4 oz. softened Cream Cheese
  • 1/2 c. shredded, Sharp Cheddar Cheese
  • 2-6 oz. cans Crab Meat, drained well
  • 2 slices Wheat Bread, torn in very small pieces (divided)
  • 1/4 t. each - Garlic Powder & Onion Powder
  • 1/2 t. Dill Weed
  • 1/8 t. Cayenne Pepper (if you're like me and love a little kick, use 1/4t!)
  • A few grinds of Kosher Salt & Pepper
  • 2 T. butter (to be drizzled on top last)

Here's what you do:
-Heat oven to 400 Degrees
-Clean the mushrooms with a dry cloth.  With the stems side facing up, put on a baking dish sprayed with Pam.
-Bake in oven until the juices show and tender, about 15 minutes (If larger mushrooms, ad a bit more time).
-Remove from oven & drain any juices that have collected in the mushrooms.

-While mushrooms were cooking, mix together in a bowl all the other ingredients, cinluding the finely chopped mushroom stems & half of the torn bread.
-Divide the mixture between the mushrooms.  Top each with the rest of the bread crumbs, drizzle butter over each.
-Bake, uncovered, 15-20 minutes, or until the bread crumbs have browned & heated thoroughly.

Enjoy!! Let me know if you try it and especially, if you love it!! We all did!!