Thursday, June 27, 2013

Cinnamon Raisin Swirl Bread

Though my swirls in the bread is not so still tastes as good as it can be. Probably next time I would add the exact measurement as it calls in the recipe.


1 cup Milk
6 Tablespoons Butter
2-1/2 teaspoons Active Dry Yeast
2 whole Eggs
1/3 cup Sugar
3-1/2 cups All-purpose Flour
1 teaspoon Salt
1/3 cup Sugar
2 Tablespoons Cinnamon
 Egg And Milk, Mixed Together, For Brushing
 Softened Butter, For Smearing And Greasing


  • Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
  • Combine flour and salt. In the bowl of an electric mixer, mix sugar and eggs with the hook attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined, beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
  • Drizzle in a little canola oil in a bowl and then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
  • Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
  • Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
  • Preheat oven to 350 degrees.
  • Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Apricot Chicken Breast

I was thinking of using a different kind of marinate for my chicken and then I saw that I had some leftover apricot preserves.  So I made the marinate and I was amazed how tasty the chicken turned out.  Usually I never use recipes when i am cooking except when I bake.  Listed below are list of things I used but taste wise is whatever you please.

Ingredients ( approximate measurement)

2 whole bone-in chicken breast with skin
2 tbsp Apricot Preserves
1 tsp garlic powder
1 tsp onion powder
1/4 tsp red pepper flakes ( more if you like heat)
1/2 tsp dijon mustard
1/2 tsp paprika
Salt and Pepper
Olive Oil


In a small bowl, add all the spices except the oil.  Mix and taste.  Rub some olive oil on the chicken and the the mixed spices on and under the skin.  Let marinate for about 1 hour.
Bake at 425 degrees for about 40 minutes.  Save the juice to make gravy.


In a small saucepan, add 1 tsp olive oil and 1 tsp of flour. Cooked the flour for a minute or two. With a whisk add about 1 tbsp of apricot preserve and the juice from the cooked chicken and some chicken broth. Salt and pepper to taste.  Depending on how thick the gravy you need, take it off the heat and pour on top of the chicken breasts.

Brown Rice with Mushrooms and Celery

Once in awhile I like to jazz up my usuals.  Today I thought of adding mushrooms, celery and kale to brown rice.  The addition of vegetables gave this normall brown rice an extra kick.  I cooked the rice with chicken broth.


3 tbsp olive oil
1/2 cup onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 tbsp thyme, either dry or fresh
1 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup brown rice
2 cups chicken broth
10 oz. cremini mushrooms, sliced
3 oz. shiitake mushrooms, sliced
2 cups fresh spinach or kale leaves

Optional : If you are short of time, you can definitely use instant brown rice, cook the onions, garlic, celery and then add the brown rice.  Follow the rest of the instructions as per on the packet.


  • Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.  Add onion, celery, garlic, and thyme. Season with 1/2 salt and 1/4 teaspoon freshly ground black pepper.  Cook until the vegetables are soft and the onion is just starting to brown, 7 to 8 minutes.
  • Add brown rice. Toast the rice for about 1 minute, stirring constantly.  Add in 2 cups of chicken broth. Stir and bring the mixture to a boil. Cover and reduce the heat to low. Cook for 60-70 minutes, or until all of the liquid is absorbed. Typically, brown rice takes about 45 minutes to cook. However, with the added vegetables, it will take a little longer in this recipe.
  • Heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are cooked and slightly browned. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Avoid seasoning the mushrooms with salt earlier in the cooking process, or else the mushrooms will release their liquid.  Stir spinach / kale leaves and the mushroom mixture into the cooked rice.  Serve.

Chipotle Chicken Kebabs


Juice of 2 limes
1/2 cup Canola Oil
3/4 tsp Chili Powder
3/4 tsp Paprika
1/2 tsp Cumin
1/4 tspCayenne Pepper
2 cloves garlic, minced
1 tbsp brown sugar
1 chipotle in adobo, minced
1 lb chicken breast/ chicken thighs, cut into 1 1/2 in pcs
Minced fresh cilantro


  • In a medium bowl, combine the lime juice, oil, spices, garlic, brown sugar, and chipotle. Whisk together to combine. Add the chicken pieces to the marinade, and mix well. Cover, refrigerate, and let it marinate for 30-60 minutes.
  • Meanwhile, heat the grill to medium heat, and oil it. When the chicken is done marinating, thread the pieces onto skewers. (if it's wooden skewers, make sure you soak it in water to prevent it from burning) Dispose of extra marinade. Place the kebabs on the grill and let it cook, turning it at least twice, until the sides are slightly browned. Once it's done, remove it from the grill and place it on a plate. Let it cool for 5-10 minutes, then sprinkle with minced cilantro (if desired).

Thursday, June 20, 2013

Spiced Roast Chicken


1 greek yogurt with fruit at the bottom ( I used pineapple)
1 lemon, juiced
12 pieces of chicken wings or drumsticks
Garlic powder
Onion powder
Coriander powder
Fennel powder
Chili powder
Few dash of hot sauce

(I do not measure all this ingredients because every individual has different taste.  I just eyeball them)

Mix everything throughly and taste.  If need more lemon , add juice.  Then mix the chicken pieces in nicely.
Let it marinate for couple of hours.

Roast in the oven for 50 min at 425 degrees.

Mini Bacon and Spinach Quiche

These quiche are a quickie to make and if you need to bring something for a potluck or just for snack, I would surely recommend making this. You can add anything as a filling but I though the spinach actually gives color and tastes really good with bacon bits.

Used a ready made pie crust. Cut into 2 inch round and place in a greased mini muffin tin.

Use your favorite quiche recipe. I added bacon bits and spinach.

Bake at 350 degrees for about 25 minutes or nicely browned on the bottom.