Penne w/ Cherry Tomatoes and Goat Cheese

Penne w/ Cherry Tomatoes and Goat Cheese

I get this recipe from Food Network website. I didnt follow the recipe 100% since i dont have so many tomato at home XD I only have 1 pound. So little bit lack of the favor due to 1 pound tomato less !!! XD but if you like goat cheese, this is very good delicious. Over all i say its good !

Ingredients:

2 pounds red and yellow cherry tomatoes

3 tablespoons extra-virgin olive oil

2 teaspoons kosher salt

1 pound penne

6 ounces fresh goat cheese

1 cup loosely packed fresh basil leaves, torn into pieces

Additional kosher salt and freshly ground black pepper

Preheat the oven to 250 degrees F.
Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

Cream Pound Cake

Cream Pound Cake




My first Baking CAKE!!!!!!!!!!!!!!!!!!!!!!!! taste little bit sweet to me tho i think i will cut down to 3/4 cup suger but I am happy with my first CAKE \^^/

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup butter, softened
1 cup sugar
4 eggs
1 cream cheese (8oz)
1/4 teaspoon vanilla extract

In medium bowl, stir together flour, baking powder and salt, if desired. Set aside.

In large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, cream cheese and extract until well blended. Reduce mixer speed to low. Add reserved flour mixture, 1/2 cup at a time, beating just until blended.

Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan. Bake in preheated 325°F oven until cake tester inserted near center comes out clean, about 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely

Cuisinart Chef's Classic Nonstick Hard-Anodized 9-Piece Cookware Set

\^^/ HAPPY HAPPY!!! got a great bargain today at ROSS
Cuisinart Chef's Classic Nonstick Hard-Anodized 9-Piece Cookware Set for $29.99!!!!

The box set in the store have no price tag on it. So I ask the gal to do a price check, and I guess she just grab a set of cookware in the same section and put the price for mine XD which is $29.99!!

This is the price show on each cookware after I opened the box at home XD

I think today is a real bargain day for me \^^/ yeah!

Spinach & Cheese Stuffed Shells with Tomato Sauce

Beside a hot tasty soup, I want something cheeeeeeesy, so i decide to make a Spinach & Cheese Stuffed Shells with Tomato Sauce

Ingredients:

1 tablespoon olive oil

1 small onion

1 medium size carrot

1 celery stalk

2 dried bay leaves

1 teaspoon dried basil, crumbled

1 teaspoon dried Italian seasoning

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

Black Pepper and salt

1 can (1 pound) low-sodium tomatoes, chopped with their juice

2 can 26.5 oz Spaghetti Sauce

1 package of large shells

1/2 cup mozzarella

1/2 cup grated Parmesan cheese

1 cup part-skim ricotta cheese

10-ounce package frozen chopped spinach, thawed and drained

1 egg

Cut the onion, carrots and celery into small piece and put them into a food processor

In a large pot, heat the oil over a medium-high flame.

Add the garlic first and then add the onion, carrots and celery mixture and saute about 5 minutes.

Add the tomatoes, 1 can Spaghetti Sauce and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 30mins

Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.

Meanwhile, cook the pasta shells according to package directions, omitting the salt. Rinse with cold water and drain.

Preheat the oven to 375 degrees F

To prepare the filling, combine 1/4 cup of the Parmesan cheese in a medium-size bowl with the ricotta cheese, spinach, egg white and 1/4 mozzarella, mix well

Spoon half the tomato sauce into an ungreased 9x9x2-inch baking dish.

Spoon some cheese filling into each shell, and place in the pan.

Repeat until all the shells are used.

Top with the remaining sauce and 1/4 cup mozzarella, add another can of Spaghetti Sauce if need ( I like it more Sauce!)

Cover with aluminum foil and bake for 40 minutes

Uncover, sprinkle the remaining Parmesan cheese on top, and bake, uncovered, 5 minutes longer or longer untill the cheese is golden and bubbling!

French Onion Soup

Today I am off from work, so i decide to make something I like to eat for dinner XD

First thing I want is a hot soup!! A French Onion Soup!

I have made a French Onion Soup before using a slow cooker and it taste very good XD so i decide to make one today

Ingredients:

Here is the recipe

5 small yellow onions, thinly sliced

2 cans (14 ounces) low sodium beef broth (recommended: Swanson's)

2 cans (10 ounces) beef consomme (recommended: Campbell's)

1 packet onion soup mix (recommended: Lipton's)

half tablespoon Thyme

half tablespoon Oregano

1) Thinly slice the onion and then caramelized it in a sauté pan for 20 mins until its soften and brown in color

2) Then combine onions, broth, consomme, soup mix, Thyme and Oregano in a slow cooker. Cook on HIGH setting for 4 hours, or LOW setting for 8 hours.

So easy and taste good in a cold winter evening!

Save $20 on Kellogg's, Keebler, and More @ Amazon

Save $20 on Kellogg's, Keebler, and More



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Zesty Cheese Straws

\^^/ I just made some Zesty Cheese Straws. hmmm I think its fun to make but taste OK. Guess if it goes with some dip, it will taste better, eatting it alone feel like missing something.

Over all is good so give it a try if u feel like having some cheesy snack!

Ingredients:
1/2 cup (1 stick) butter, at room temperature

2 cups shredded sharp Cheddar, at room temperature

1 1/2 cups all-purpose flour

1 teaspoon salt 1/4 teaspoon cayenne pepper

Preheat the oven to 350 degrees F.
In a food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet.

Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.

India Tree Tellicherry Pepper, 2.3 lb



This is a pretty good deal if you like to use ground peppercorn for all your food and cooking.

I have done some price compare before I jump on this deal @ Amazon.

India Tree Tellicherry Pepper, 2.3 lb

With free shipping over $25 and no tax to CA (ship to ur door to save ur time and gas!). I think this is a killer deal \^^/.

Lodge Logic Pre-Seasoned 5" Wonder Skillet $10

Amazon.com has the Lodge Logic Pre-Seasoned 5-Inch Wonder Skillet $10, with free shipping on $25 orders.
This pre-seasoned 5 inch square Large Wonder Skillet is ready to use. Wonderful for cooking individual eggs and other dishes.

Spaghetti with Tuna Sauce

Bought some cookbook last week, however too busy during the week to try it out. Finally today have sometime, so I just pick an easy one to try. And it taste good \^^/


Here is Ingredients















Here is the Finish Dish





























Ingredients
225g/8 oz dried spaghetti
1 garlic clover, crushed
400g/14 oz can chopped tomatoes
425g/15 oz can tunna fish in brine, drained
2.5ml/half tsp chili sauce
4 black olives, stoned and chopped
salt and freshly ground black pepper

1) Cook the spaghetti in lightly salted boiling water for about 10minutes. Drain well and keep hot.

2) Add the garlic and tomatoes to the pan and bring to the boil. Simmer uncovered for 2-3 minutes.

3) Add the tuna, chili sauce, olives and spaghetti to the pan. Heat well, season to taste with salt and plenty of black pepper and serve hot.