Sweet Onion Chowder

image courtesy real simple

6 slices bacon
2 T olive oil
4 large yellow onion
3 cloves garlic
2 cans chicken broth/ 3 bouillon mixed with 4 C water
2 C mashed potatoes (could substitute frozen hashbrowns or small diced potatoes)
2 C corn kernel
2 bay leaves
1/2 tsp thyme
1/2 tsp black pepper
1/2 C cream or whole milk

1. cook bacon. (Did you know you can cook bacon in a microwave?! Simply place on a microwave safe plate, and nuke for 3-4 minutes until crisp.) Blot with paper towel and set aside.

2. Heat oil in large pot on medium heat. Peel and dice onions and add as you chop. Raise heat to medium-high and cook, stirring frequently, until tender. (6 minutes-ish)

3. Add minced garlic, cook for 1 minute. Add broth/bouillon mix, stir well. Add mashed taters, corn, bay, thyme, and pepper.

4. Cover pot, raise heat to high and bring soup to boil. Meanwhile, crumble bacon. When soup comes to boil, remove from heat and take out bay leaves. Stir in cream until well combined, and serve with crumbled bacon on top! :)

You can add a little heat to this dish by adding a 1/2tsp cayenne or Korean chili powder. OR... chop up some jalapenos or Hot Korean peppers and throw those in with step 3. Leave the seeds in for heat or take out for mild pepper flavor!

This is great served with tortilla chips or french bread. You could even make homemade croutons with some stale bread to go on top with the bacon bits... and a little cheese never hurt anyone either! ;)

Recipe modified from Cheap.Fast.Good!

Easy Homemade Ricotta/Cottage cheese!!!!

2 cups whole milk
1/4 teaspoon table salt
2 tablespoons vinegar or lemon juice (I used apple cider vinegar)

1. Line colander with 2 layers of paper towels and set over large bowl.
2. Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure. (I used a small glass casserole dish.)
3. Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer).
4. Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated. (You will likely get small curd with the Korean milk, so it will look soupy, but just look for the separation)
5. Using wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.

Check out this link for further comments and details on the process, but it really was one of the easiest things I have ever made! :)

The recipe above makes about 1/2 C of cheese, so depending on how much end product you need, feel free to double, triple or even quadruple the ingredients! Happy cheese making and devouring!

courtesy seriouseats.com

Cheese Enchiladas

Image courtesy homesicktexan.com

Chili Gravy
1/4 cup veg. oil
1/4 cup flour
1/2 tsp black pepper
1/2 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano
2 T chile powder (1 1/2 tsp if using Korean chili powder)
2 cups chicken broth (or water and only one bouillon cube or else it's too salty)

Method:
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups. Pour into bowl until ready to use.

Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn or flour tortillas (corn tortillas on nicedeli.com)(if using costco flour torts, cut in half to use for this recipe)
3 cups shredded cheddar cheese
One medium onion, diced (Best tasting sauted)
2 cups chili gravy

Method:
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in papper towels until all 8 are heated.
Pour 1/2 cup of chili gravy in bottom of large skillet.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in skillet, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Cover Skillet with lid and cook on low temp until cheese melted and sauce is bubbly.
You can also put enchiladas in microwave safe dish and microwave rather than heat in Skillet, just cook for 2 minutes, then 0 seconds at a time until ready to serve.
Makes 8 enchiladas.

You can add taco meat or seasoned shredded chicken/pork for a more substantial enchilada!

Modified from homesicktexan.com

Black Eyed Pea Dip

2 cans Black eyed peas (4 Cups cooked, salt and pepper to taste)
4 T salsa
2 C shredded cheddar
1/2 C sour cream or Plain yogurt (not korean plain yogurt, Denmark plain)
1 diced onion, saute in skillet for richer flavor

1. In bowl, combine drained peas, salsa, sour cream/yogurt, and onion. Stir until fully combined.
2. Place in microwave safe dish and cook in microwave for 4 minutes.
3. Remove, stir ingredients and mash some of the peas with back of spoon against the side of the bowl.
4. Cover with shredded cheddar and place back in microwave for 1 minute.

*For a more spicy version, add diced chilis or jarred jalapenos to the mix.

Grab your tortilla chips. Dip. Eat. Enjoy.

Courtesy Kate Lett

I found Dried Black Eye Peas at my local Asian mart. Hope that helps. Happy New Year!

Cafe Mocha Cake Truffles

For this recipe you will need to make the cake and frosting in the Cafe Mocha Cake and Coffee Butter Cream Frosting post.
And... chocolate for dipping. About 2-3 Cups. I used block chocolate from Home Plus... it was in the baking section.

After the cakes are cooled, crumble the cakes into a large mixing bowl. Crumble until they look like dirt. Yes, I said dirt... no big clumps okay! ;)

Then you pour all the frosting over the crumbs and stir together until fully incorporated.

Set the mixture in the fridge and let it chill for about 35-45 minutes. *hint* the thinner the mixture is, the quicker it cools.... so spread it out on a tray to get down to business sooner.

After chilling, form small balls from the mixture and place on plates or trays.(They are going back in the fridge to firm up) Continue until all the dough is formed into the small balls... a little smaller than a golf ball.

Put them back in the fridge for 30 minutes and start melting the chocolate for dipping!

Time to melt the choclate. You can do this by using your microwave in 30 second incraments, stirring between nukes.(My preference) Or by using a double boiler... google it. (Basically a glass bowl larger than your saucepot that dips about a 1/3 into your saucepot. It rests on the lip of the saucpot while you simmer water. Simmer, not boil. Then you place your chocolate in the glass bowl and stir until all chocolate is melted. Turn off the flame, and dip.)

Finally... using a toothpick and stabbing the truffle ball, you dip and dunk until fully coated in chocolate. Allow excess to drip off and place on a foil lined tray or plate. *I did not have toothpicks, so I used two spoons and manuvered the truffles in the chocolate just fine that way.*

Chill until the choclate is firm.

EAT! Or give as presents... but your loss! :)

Courtesy ovenless chef

Microwave Baked Potatoes: endless topping options!

1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream
Directions
1.Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
2.Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
3.Top with remaining cheese and sour cream, and serve.
(courtesy allrecipes.com)

*Potatoes are like rice, you can top them with whatever you like... from broccoli and cheese, to chili, to barbequed pork with all the fixins! Get creative with your toppings and have fun! This is a great way to use left over soups/stews/meat and is filling!

Nuked Chocolate Cake!

I know what you are thinking... that can't be tasty, but you are mistaken my friend! and when you don't have an oven, you do what you can with what you have! Try it, even if you do have and oven. I mean cake in 3 minutes?!... can't be beat!

2 Tbsp oil or 3 Tbsp softened butter
1 egg
1 tsp vanilla extract
1/4 c milk
1/2 c all-purpose flour
2 Tbsp cocoa powder
2/3 c sugar
1/4 tsp baking powder
1 pinch salt


1.Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter/oil, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
2.Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

Serves two-four depending on how stingy you are! ;) Good with ice cream or chocolate syrup drizzled on top.... or both!

This cake is suprisingly good! You will just have to try it to believe me!
I made mine with a chocolate syrup sauce on top.... man oh man!
(courtesy Lindsey Lett)

Buckeyes (candies)

•1/2 stick (4 tbsp) butter, softened to room temperature
•2.5 cups powdered sugar
•1 tsp vanilla
•1 cup smooth peanut butter
•1/2 tsp salt
•1 cup milk or dark chocolate, your choice

Preparation:
1. In a mixing bowl, combine the softened butter, peanut butter, powdered sugar, vanilla, and salt.

2. Mix on medium speed for 1-2 minutes, until very smooth and well combined.

3. Using a teaspoon, form mixture into balls the size of a quarter. Place balls on cookie sheet covered with foil and chill in refrigerator for 30 minutes.

4. While balls are chilling, melt the chocolate. Temper the chocolate if you desire.

5. Once balls are firm, they can be dipped. Using a toothpick, skewer a ball and dip it halfway into the melted chocolate. You want to leave at least a dime-sized circle of undipped candy on top of the ball.

6. Drag it along the lip of the bowl to remove excess chocolate, and place it back on the cookie sheet. Repeat with remaining peanut butter balls.

7. Return balls to fridge to set the chocolate. Serve once candies are firm.
(courtesy about.com)

Miracle Fudge

Basic recipe:
1 bag (12 oz) baking morsels (chocolate chips, or any other flavor)
1 can/tub (16 oz.) frosting.

Microwave together one minute on high. Stir until smooth; spread into lined 9x9 pan. Chill until firm. Cut into 36 cubes. May use any complementary flavors of morsels and frosting – be creative! :o)
(courtesy Rebecca Navokovich)

Peanut Butter Fudge

Ingredients
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
(courtesy foodnetwork.com)

Peanut Butter Bars

Ingredients
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Directions
1.In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2.In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Click here for more details!