EatNowCryLater
Albers Homemade Corn Bread
updated
Written recipe:
eatnowcrylater.blogspot.com/2017/08/orange-chicken.html
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Written recipe here:
eatnowcrylater.blogspot.com/2017/07/bbq-pork-steamed-buns.html
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INGREDIENTS:
5-8 Pork chops (bone-in)
FOR THE MARINADE:
1/4 cup of good fish sauce (Three Crabs Brand)
1/4 cup of hot water
3 Tablespoons of sugar
2 Tablespoons of good oyster sauce ( Premium Lee Kum Kee)
4 cloves of finely chopped garlic
2 stalks of lemongrass finely chopped
chopped green onions
3-4 Tablespoons of honey (more or less depending on how many pork chops you are cooking in the pan)
INSTRUCTIONS:
Make the marinade in a 13x9 inch baking dish and allow it to cool down for about 15 minutes. Add in your pork chops. Poke holes throughout the pork chops using a tiny skewer. Toss to coat. Marinade at room temp for 30 minutes (or overnight if you prefer). Bring pork chops to room temp (if they are cold), and fry them on medium high heat for about 7 minutes on each side or until done to your liking. I will sometimes flip them over, occasionally, to prevent them from burning. Once done, remove pork chops from the skillet, turn the heat down to MEDIUM-LOW and drizzle in a few tablespoons of honey (do not wipe down the skillet) and add in some chopped green onion. Cook green onion in honey until slightly wilted and then add your pork chops back in. Toss to coat. Cook until pork chops have caramelized to your liking. Serve with rice and a fried egg! SO GOOD!
NOTES: The package of pork chops that I buy has about 8 pork chops in them and I always use all of them for this marinade. As you are removing the pork chops to cook in the skillet, just add in the rest of your raw pork chops into the baking dish. You may marinade this for up to three days in the fridge.
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INGREDIENTS:
Large flour tortillas
Cheese slices
Roasted Turkey Deli Meat
Shredded Lettuce
Cheese cloth
FOR THE RASPBERRY CREAM CHEESE:
1/4 cup of good quality raspberry preserves
1 block (8 ounces) of softened cream cheese
FOR THE ROASTED RED PEPPER CREAM CHEESE:
1 Red bell pepper
1 block (8 ounces) of softened cream cheese
1 Tablespoon of Sriracha
Honey to taste
Salt and Pepper to taste
INSTRUCTIONS:
In a large bowl, mix together your raspberry preserves and softened cream cheese until smooth. Set aside.
Place your bell pepper on a baking sheet lined with foil. Place your oven rack on the second highest position. Roast in a pre-heated 450 degree F. oven for about 30 minutes or until charred. Rotate the pepper 1-2 times during roasting to ensure even charring. Remove pepper from oven and cover with a piece of foil for at least 30 minutes. Remove the stem, charred skin, and seeds from the roasted bell pepper. Give it a rough chop on your cutting board. Place chopped bell pepper in a cheese cloth, give it a squeeze over the sink to rid any excess liquid. Place bell pepper in a food processor along with your softened cream cheese, honey, salt n pepper, and sriracha. Pulse until smooth. Stop the motor and scrape the sides down at least once. Taste check for seasoning.
RECIPE MAKES 12 BLUEBERRY MUFFINS
FOR THE MUFFINS:
2 cups of white whole wheat flour MINUS 1 Tbsp to coat the blueberries with.
1/4 cup of coconut flour
1/4 cup of wheat germ
1 tsp of salt
1/2 tsp of baking soda
2 tsp of aluminum-free baking powder
4 ounces of cinnamon flavored apple sauce
2 Tbsp of olive oil MINUS a bit to coat your blueberries with.
1 cup of almond milk
1/2 cup of honey
1/4 cup of sugar
1 tsp of vanilla extract
3/4 cup of fresh blueberries
FOR THE CRUMB TOPPING:
1/4 cup of whole wheat flour
1/4 cup of coconut flour
2 Tbsp of sugar
dash of cinnamon
2 Tbsp of melted unsalted butter
INSTRUCTIONS:
Take a Tablespoon of your whole wheat flour and mix it with your fresh blueberries then add in a drizzle of your olive oil. Mix well and set this aside.
PREHEAT OVEN TO 400 Degrees F.
FOR THE CRUMB TOPPING: combine all of the ingredients listed above and crumble the mixture up using your fingers for the best consistency. Set aside until ready to use.
FOR THE MUFFINS: Add all of the ingredients listed above into a large mixing bowl EXCEPT for the coated blueberries. Stir well. Add in your fresh blueberries and mix just until combined. Line your cupcake pan with liners and spray them with some coconut spray. Fill the cupcake liners with your batter, all the way to the top. Add a pinch full of crumb topping to each muffin. Bake for 18-20 minutes or until toothpick comes out clean. Let them rest in the pan for 5 minutes before removing to COOL COMPLETELY on a wire rack.
NOTES:
These may be individually wrapped with saran wrap and kept in an airtight container, left on the counter for 3 days. I think these actually taste even better the next day! :)
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Written recipe:
eatnowcrylater.blogspot.com/2017/05/the-best-sausage-buns.html
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INGREDIENTS:
3/4 cup of whole milk
3/4 cup of cold water
1 cup of white whole wheat flour
1/3 cup of coconut flour
3 large eggs
4 Tablespoons of avocado oil (sub for any oil or unsalted, melted butter)
2 teaspoons of vanilla extract
1/2 teaspoon of salt
YOU WILL ALSO NEED:
whipped cream
fresh berries
bananas
nutella
chocolate syrup
powdered sugar
coconut oil spray
INSTRUCTIONS: Add all of your ingredients into a blender and pulse until smooth. Stop blender at least once and make sure you scrape the sides. Place batter into the fridge and allow it to rest for at least 2-3 hours, but preferably, overnight.
Into a hot skillet on medium heat, spray some coconut oil spray. LIFT the skillet up and off of the heat source, pour in some batter (about 1/4 cup at a time), and swirl the batter around until it's an even layer. Cook crepe for about a minute, or until edges begin to look dry. Flip over and continue to cook for about 20 more seconds or until done. Repeat with the rest of the batter.
*You do not have to keep spraying the pan with coconut spray before you make each crepe as long as you're using a good, non stick skillet.
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Music courtesy of Epidemic Sound
INGREDIENTS:
1 package of wonton wrappers
vegetable oil for frying
FOR THE FILLING:
2 (8 ounce) packages of softened cream cheese
1 cup of lump crab meat (may sub for imitation crab meat)
2 chopped scallions (green parts only)
2-3 slices of cooked and chopped turkey bacon
4 Tablespoons of sweet chili sauce ( I like the Mae Ploy Brand)
2 pinches of salt
MAKE THE EGG WASH:
1 egg white mixed with 1 Tablespoon of water
INSTRUCTIONS:
Into a large mixing add in your softened cream cheese, chopped bacon, scallions, lump crab meat, sweet chili sauce, and salt. Mix well. Cover and place it into the fridge overnight or for at least 2 hours.
TO ASSEMBLE: Place 1 Tablespoon of filling into the center of the wonton wrapper. Brush the outer edges with the egg wash and fold the wrapper, up and over itself. Pinch to seal.
Fry your crab cheese rangoon in some hot vegetable oil until golden brown (about 4 minutes). Allow to cool for 10 minutes before eating. Filling will be hot!
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Music courtesy of Epidemic Sound
(This filling makes enough for one whole package of wonton wrappers, so cut recipe in half if you're not planning on using the whole thing. May also freeze leftover filling and unused wonton paper for later use.)
Written recipe:
eatnowcrylater.blogspot.com/2017/04/milk-buns-with-coconut-cream.html
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Music courtesy of Epidemic Sound
Written recipe:
eatnowcrylater.blogspot.com/2017/03/the-best-100-whole-grain-bread.html
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Music courtesy of Epidemic Sound
Written recipe:
eatnowcrylater.blogspot.com/2017/02/easy-crockpot-chicken-fajitas.html
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Written recipe:
eatnowcrylater.blogspot.com/2017/01/baked-turkey-quinoa-and-apple-meatballs.html
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Written recipe:
eatnowcrylater.blogspot.com/2017/01/fluffy-lemon-quinoa.html
Quinoa taste great with my baked turkey meatballs:
eatnowcrylater.blogspot.com/2017/01/baked-turkey-quinoa-and-apple-meatballs.html
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Stuffed cabbage rolls recipe:
eatnowcrylater.blogspot.com/2017/01/crockpot-stuffed-cabbage-rolls.html
How to make brown rice and quinoa:
youtube.com/watch?v=F9xWkyjjqJM&t=15s
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If you'd prefer the quinoa whole and not sprouted and cooked into the rice, please feel free to cook the quinoa in some water, separately, and then add it into the cooked brown rice at the end. :)
*If you do not have a "brown rice" option on your rice cooker, then you will need to soak the brown rice in some water for at least 8 hours, drain in a colander, and then proceed with the directions in the video.
INGREDIENTS:
2 cups of organic brown rice
1 cup of organic quinoa
4 cloves of chopped garlic
1 1/4 tsp of kosher salt
1 TBSP of dried parsley
1 1/2 tsp of onion powder
1/2 tsp of garlic powder
3 cups of water
INSTRUCTIONS:
Soak your brown rice in some water for 2 hours (or 8 depending on your rice cooker). Drain and place into rice pot. Add in your quinoa, salt, dried parsley, onion powder, and garlic powder. Mix well. Add in your water and mix again. Cover and cook until done. Open cover and fluff up brown rice and quinoa with a fork.
*Rice may appear too soft at first but will harden upon sitting. (Usually takes just 30 minutes in my rice cooker)
*When I steam the rice in my rice cooker using the "plain rice" option, I've noticed the rice to be a tad bit harder. You may play around with the recipe a bit (add more than 3 cups of water) to make the rice a bit softer. My husband can't tell the difference but I can lol.
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Written recipe:
eatnowcrylater.blogspot.com/2016/12/avocado-pesto.html
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Get the recipe:
eatnowcrylater.blogspot.com/2016/10/nom-paobanh-bao-steamed-bun-with-meat.html
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xoxo,
Sav
Written recipe:
eatnowcrylater.blogspot.com/2016/10/spam-and-egg-kimbap.html
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Get the written recipe:
eatnowcrylater.blogspot.com/2016/09/scones-with-raspberry-jam.html
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Get the written recipe here:
eatnowcrylater.blogspot.com/2016/09/chicken-tenders.html
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List of items that we tasted (in order):
From Daiso:
1. Crispy puff pastry cookies by Fujiya Home Pie
2. Hot chili with seaweed flavored potato chips by Karamucho
3. Soft soy sauce flavored fried squid
4. Tropical mango marshmallow with mango jelly inside!
FROM HMART:
1. Limon-chipotle flavored potato chips by Barcel
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Get the recipe here:
eatnowcrylater.blogspot.com/2016/09/vegetable-yakisoba.html
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Get the written recipe here:
eatnowcrylater.blogspot.com/2016/08/snickerdoodle-ice-cream-sandwiches.html
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List of items that we tried in the video:
1. Taro Chips
2. Pineapple Cake
3. Matcha Sponge Cake
4. Spicy Jalapeno Ranch Popcorn by Smartfood
5. Popping Candy Green Apple flavor
6. Yogo Vera Melon with Aloe Pulp
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Get the written recipe here:
eatnowcrylater.blogspot.com/2016/07/homemade-boba-in-vanilla-syrup.html
Thai Iced Tea Recipe:
eatnowcrylater.blogspot.com/2016/07/thai-iced-tea.html
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Get the written recipe here:
eatnowcrylater.blogspot.com/2016/07/thai-iced-tea.html
Homemade Boba Recipe:
eatnowcrylater.blogspot.com/2016/07/homemade-boba-in-vanilla-syrup.html
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Get the written recipe here:
eatnowcrylater.blogspot.com/2016/07/potato-dinner-rolls.html
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Get the recipe:
eatnowcrylater.blogspot.com/2016/06/beef-chow-fun.html
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Get the written recipe here:
eatnowcrylater.blogspot.com/2016/06/lemon-cake-with-lemon-icing.html
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Get the written recipe here:
eatnowcrylater.blogspot.com/2016/05/banh-xeo-asian-sizzling-crepes.html
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Get the written recipe here:
eatnowcrylater.blogspot.com/2016/04/cheese-and-bacon-scones.html
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Get the written recipe here:
eatnowcrylater.blogspot.com/2016/04/lemon-bars.html
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HOMEMADE CHOCOLATE CUPCAKE RECIPE:
eatnowcrylater.blogspot.com/2015/02/chocolate-cupcakes-with-whipped.html
PEANUT BUTTER FROSTING RECIPE:
3/4 cup of all natural creamy peanut butter
1 cup of sifted powdered sugar
5 Tablespoons of softened salted butter
pinch of salt
For the whipping cream:
1/3 cup of heavy cream
DIRECTIONS:
Using a paddled attachment, cream together your softened butter, creamy peanut butter, powdered sugar, and pinch of salt. Beat until fluffy and light in color. Add in your vanilla extract. Mix until combined. Set aside. In a medium sized bowl, whip your heavy cream until stiff peaks. Using a spatula, fold in your whipped cream into your peanut butter/butter mixture until smooth.
*This recipe frosts about 14 cupcakes
*Recipe inspired by Ina Garten
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Get the written recipe:
eatnowcrylater.blogspot.com/search?q=chipotle+salsa
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Get the written recipe:
eatnowcrylater.blogspot.com/2016/02/baked-salmon.html
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Get the recipe:
eatnowcrylater.blogspot.com/2016/01/strawberry-crumb-bars.html
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Get the written recipe here:
eatnowcrylater.blogspot.com/2015/12/easy-apple-turnovers.html
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eatnowcrylater.blogspot.com/2015/11/spam-musubi.html
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eatnowcrylater.blogspot.com/2015/10/chet-ktiss-bananas-in-tapioca-and.html
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Get the written recipe here:
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Ingredients:
1 bunch of kale, thinly sliced
1/3 cup of dried cranberries
1/3 cup of toasted almonds
1 carrot, shredded
freshly grated parmesan
pinch of kosher salt
the juice from half a lemon
For the dressing:
2 teaspoons of honey
1 Tablespoon of French dijon mustard
the juice from half a lemon
1/4 cup of really good extra virgin olive oil
pinch of kosher salt
black pepper to taste
INSTRUCTIONS:
To make the dressing:
Into a small mixing bowl, add in your honey, dijon mustard, kosher salt, black pepper, and the juice from half a lemon. Slowly stream in your olive oil, and whisk until smooth. Set aside.
Wash your kale, pat dry, and then thinly slice it. Add your kale into a salad bowl. Squeeze in the juice from the remaining lemon. Add a pinch of kosher salt. Massage kale until leaves have turned dark green. Into the same bowl, add in your carrots, parmesan, toasted almonds, and dried cranberries. Pour your homemade dressing all over the salad, mix well, and serve! :)
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