Wednesday, July 13, 2011

Twice Baked Potatoes with Mushroom & Prosciutto

I got this recipe from my former roommate. She brought these potatoes to a potluck and it was a great hit! Especially, at the end of the night when everyone was drunk and craving massive amounts of carbs. <3

**notes: I don't have pictures yet as I have yet to try the recipe myself. Will try it on the MF (ManFriend) this week and post results!**

This makes 4-6 Servings


4 russet potatoes
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
1 small onion, chopped
8 ounces small mushrooms, such as cremini or button, sliced
3 cloves garlic, minced
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 stick (1/2 cup) unsalted butter, melted
1 1/2 teaspoons dried oregano
2 cups (8 ounces) shredded extra-sharp Cheddar
4 thin slices prosciutto, halved
1/3 cup chopped fresh flat-leaf parsley

Part 1:
  1. Put an oven rack in the center of the oven.
  2. Preheat the oven to 400 degrees F.
  3. Line a baking sheet with parchment paper.
  4. Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet.
  5. Bake for 1 to 1 1/4 hours until tender and cooked through.
  6. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
Part 2:

  1. While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat.
  2. Add the onion and cook, stirring frequently, until soft, about 5 minutes.
  3. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes.
  5. Put the mixture into a medium bowl.
Part 3:

  1. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but
  2. 1/4-inch of the flesh.
  3. Add the potato flesh to the mushroom mixture.
  4. Add the butter, oregano, and 1 cup of thecheese.
  5. Mix well.
  6. Season with salt and pepper, to taste.
Part 4:

  1. Arrange the potato halves, cut side up on the baking sheet.
  2. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste.
  3. Spoon the mushroom mixture into each potato half.
  4. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese.
  5. Bake until the cheese is melted and theprosciutto is crispy, about 20 to 25 minutes.
  6. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.
And enjoy! It's delish!

Monday, May 24, 2010

Ma Po Tofu Recipe

I made this for my family when my mom told me that I needed to figure out what to do with some ground pork she had defrosted. They loved it and requested it again in the same week.

So, here goes:

MA PO TOFU (Simmered Tofu with Ground Pork)

2 tablespoons peanut or vegetable oil
2 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
1/4 teaspoon hot red pepper flakes to add spice
1/2 pound ground pork
1 cup chopped scallion
1 cup chicken stock
2 pounds soft or silken tofu, cut into cubes
1/4 cup soy sauce

Salt to taste, chili and ginger to taste.


  1. Put the oil in a deep skillet or wok. Add the garlic, ginger, and red pepper flakes and cook just until they begin to sizzle.
  2. Add the pork and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
  3. Add the scallion and stir; add the stock. Make sure the pork is fully cooked, then add the tofu.
  4. Cook, stir­ring gently because the tofu is very soft. Stir in the soy sauce, taste, and add salt and hot pepper flakes as necessary.

    I love ginger, so I added more ginger in, too.

    Pictures to come when I make it again!

Tuesday, February 10, 2009

Rice Crispies Treats


I know, I know, it's on the box of the Rice Krispies cereal. But who knew it was so easy?

I'm just spreading the good word!


6 cups of rice crispies
3 tbs of butter or margarine (I think it works fine with less...)
4 cups of marshmallows (approx. 10 oz.)
* I used marshmallow creme, and only used one can which was 7 oz.


1. In a medium sauce pan, melt the butter.
2. Add the marshmallows and mix until melted.
3. Remove from heat.
4. Add the rice crispies.
5. Mix well.
6. Spread out on a baking pan. Use a ladle or wax paper to press down firmly.
7. Let cool.
8. Cut into square pieces.

Wednesday, February 4, 2009

Peanut Noodles & Tofu

Sounds kind of funky, doesn't it?


That's why I had to try it!

4 tbs. natural peanut butter
4 tbs. hoisin sauce
1 tbs. brown sugar
1 tbs. light soy sauce
t tsp. rice vinegar
8 oz. spaghetti (whole wheat spaghetti is healthier)
1 red bell peppers, cut into strips
1 green bell pepper, cut into strips
1 container of tofu (firm stays cubed, but I prefer the taste of medium. Silken/soft will be crushed/crumble, so don't use that.)


1. Cook the pasta as directed on the box.
2. Combine the peanut butter, hoisin sauce, brown sugar, and vinegar in a bowl.
3. Two minutes before draining the spaghetti, toss in the red and green bell peppers.
4. A minute later, toss in the tofu.
5. Drain the pasta.
6. Mix with the sauce.


I ADORE shrimp and mushroom, so I sauted some with a little bit of the red & green bell peppers and the tofu and topped my pasta with it.


Saturday, January 31, 2009

Hot Pot

Since I moved to LA and started Law School, I've started a new tradition with the new "family" of friends I've made since. This is our Lunar New Year Hot Pot. This year is the Year of the Ox. I hope it also means a Bull Market coming soon, don't you?

Hot Pot is fairly simple.

You'll need a burner--portable stove (and don't forget the gas, because we did and had to go to four different stores to find one!) and chicken broth.

Vegetables like baby bokchoy, mushrooms, and cabbage are great staples of Hot Pot.

Then meats that are sliced thinly enough that they cook very quickly in boiling water.

I also like to add shrimp and fishcakes/fish balls.

So basically, you put a pot on top of the burner, equal parts water and chicken broth.
Let boil.
Then add the meats, shrimp, and vegetables into the mix.

Enjoy with sesame sauce, ponzu sauce or Chinese barbecue sauce.


Wednesday, January 28, 2009

Yummy Carrot Cake

My boyfriend's favorite cake is carrot cake. Before I met him, I used to cringe at the thought of vegetables in my dessert. I decided to learn how to make a carrot cake just for him. My friend showed me this recipe and it was a big hit! Even with me! I've made this cake more than a few times now, and have even shared the recipe with my mom.

Here is the Yummy Carrot Cake that has turned a cringer into a believer.

This is for a cake the size of a 9 x 13 in. baking pan.

4 eggs
1 1/4 cup vegetable oil
2 cups of refined white sugar
2 tsp. vanilla extract
3 cups of grated carrots
2 tsp. ground cinnamon
1 cup chopped pecans
2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder

For the icing:
1/2 cup softened butter
1 cup of chopped pecans
1 tsp. vanilla extract
8 oz. softened cream cheese
4 cups of confectioner's sugar (may be called Powdered Sugar)

Preheat the oven to 350 degrees.
Grease and powder the pan.

1. Grate the carrots.

2. In a large bowl beat together the eggs, the vegetable oil, the white sugar, 2 tsp. of vanilla extract, flour, salt, baking powder, baking soda and cinnamon.

3. Add the carrots.

4. Add pecans.

5. Pour into prepared pan.

6. Bake. Time may vary, but usually 45 minutes is fine, or until you do the toothpick test. That is when you insert a toothpick in the middle of the cake and it comes out clean.

7. Let it cool. Don't flip the cake over until it's cool, otherwise it could crumble.

To make the icing:

1. Mix together the softened butter, softened cream cheese, confectioner's powder and vanilla extract until the mixture is smooth. Add in the pecans.

2. Frost the cooled cake.

I usually wait a couple hours before frosting the cake. I like the icing cold, so I put it in the fridge.

Serve the delicious cake. This makes about 12 decent sized servings. More if you like smaller cubes.

Tuesday, January 27, 2009

Boyfriend's Favorite Ribeye

For his birthday, I made this steak for my boyfriend, and he loved it. Moreover, I loved it, too!

2 servings. (Duh, one for me, too.)

2 ribeye steaks about 3/4 to 1 inch thick
1 tbs. of honey dijon mustard
garlic salt
1 tsp. steak seasoning
1 tsp. melted butter

1 cup mushrooms
1 red bell pepper
1 bunch of asparagus

I didn't grill this one, but used the broiler option in the oven, instead. Turn on broiler to 525 degrees.

1. Chop mushrooms. Chop red bell pepper into thin strips.

2. Melt butter, steak seasoning, and honey dijon mustard together.

3. Sprinkle garlic salt and pepper on the steaks and rub in. Then add the butter/seasoning/mustard mix to the steaks. Rub in and make sure that every surface is seasoned. I let it sit in the seasoning for about 15 minutes.

4. Meanwhile, I made a make-shift grill by pulling out the grill from my toaster oven and then placing it on top of a baking pan. That way, the steaks can sit on a grill and the pan will catch the juices and not make my oven dirty!

5. In a skillet, using olive oil and small bit of butter, saute the mushrooms and red bell peppers until soft and juicy. Set aside.

6. Wash the asparagus and prep.

7. Place the steaks in the make-shift grill and place in broiler. The length of time the steaks will be in there depends on how you like your steaks cooked. It only takes about 10-15 minutes to get Medium (depending on how close your steaks are to the fire!)

8. When steaks are done, set aside and reuse the make-shift grill for the asparagus. Lay asparagus on the grill and stick into broiler for 10 minutes.

Serve steak topped with mushrooms and red bells, with asparagus on the side!

So good!