Brie, Ham, Potato, Chive, and Tomato Frittata AND a Giveaway! **WINNER SELECTED - GIVEAWAY CLOSED**

I don't know about you but I LOVE cheese. Brie is one of my very, very favorite cheeses so when Ile de France offered to send me some brie, I obviously said YES PLEASE!! I love brie spread on toasted seeded baguette slices, which is how I normally eat it, but this time I wanted to be a little more creative. Since I also love eggs I decided to make a frittata to combine my two favorites. I found some ham and fingerling potatoes in the fridge as well as chives and grape tomatoes so I threw them all together and made the most delicious frittata. I loved the little pockets of melted brie - it was so creamy and delicious without being too rich. I have to say, I really, REALLY loved the flavor of this brie. It truly was the star of the frittata. I had leftovers the following day and it was just as tasty.

Brie, Ham, Potato, Chive, and Tomato Frittata:

Recipe and photos by For the Love of Cooking.net

• 1/2 a wedge of Brie, cut into small chunks
• 5 slices of Canadian bacon or ham, diced
• 7-8 baby baby fingerling potatoes
• Handful of grape tomatoes
• 1 tbsp chopped chives
• 7-8 eggs
• 3 tbsp milk
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.

Boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.

Place some of the ham and bits of brie into the bottom of the tart pan; next add some potatoes, some tomatoes, and chopped chives. Combine the eggs with the milk then season with sea salt and freshly cracked pepper, to taste. Whisk the eggs until they are mixed thoroughly. Pour the egg mixture into the tart pan then add the remaining ham, brie, potatoes, tomatoes, and chives to the top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

GIVEAWAY:

**WINNER SELECTED - GIVEAWAY CLOSED**

The generous folks at Ile de France have offered one of my lucky readers a beautiful gift basket to be sent to them which includes a cheese board, dome, cheese knife and various cheeses. How sweet is that?

All you have to do to win is comment on this post. If you comment anonymously, make sure to leave a name so I have someone to contact if you win.

Be sure to check out Ile de France's website to see all of their amazing products, "Like" their Facebook page, and check them out on their Twitter page.

The giveaway ends on Sunday, October 2, 2011 at 7:00 Pacific Standard Time. Good luck!!!

Cheesy Shanghai Mooncakes

This is my last batch of mooncakes of the month :)

Thanks to Sonia for this wonderful recipe, its so yummy! :)

The skin reminded me of pineapple tart skin - soft melt in the mouth kind

So perfect with the white lotus paste and salted egg yolk filling

One thing I didn't do was to shape them like eggs - too lazy to do it, so I just shaped them like balls :P

Agree with her, I too highly recommend this recipe! :)

I'm submitting my this mooncakes to Aspiring Bakers #11 Mid-Autumn Treats hosted by HHB of  Happy Home Baking

Chocolate Raspberry Bruschetta

I wanted to a make a nice and easy dessert for my friend's birthday dinner. She loves fruit and chocolate so when I found this recipe in the Sunset - September 2011 magazine I knew she would love it. I was right. It couldn't have been any easier to prepare this sweet delight. I loved the chewy bread with the warm and sweet chocolate and the sweet and tart raspberries. I also really enjoyed the addition of the sliced almonds for texture and the mint for flavor - the combination was great. The birthday girl and the kids also loved this bruschetta but my husband didn't like it at all - the bread and the mint ruined it for him - oh well you can win them all.

Chocolate Raspberry Bruschetta:

Adapted recipe and photos by For the Love of Cooking

Original recipe by Sunset - September 2011

• 1 tbsp butter
• 1 baguette, sliced
• 2 bars of chocolate, cut into 1/2 inch pieces
• 4 oz raspberries
• 1 tbsp sliced almonds
• 1 tbsp mint leaves, chiffonade

Spread a little bit of butter onto each side of the bread. Cook in a large skillet over medium heat until warm and toasted, turning once, 6-7 minutes total.

Set a piece of chocolate on the center of each toast. Cover with a lid and remove from the heat. Let sit until chocolate is melted, 4-5 minutes.

Transfer to a serving platter and top with raspberries, mint, and almonds. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette

We had our good friends over for dinner to celebrate my girlfriend's birthday. She requested the Shredded Beef and Cheddar Flautaus (like usual) for her birthday dinner. I was in search of a tasty side dish to serve with along with the flautas. I found a recipe in the June 2011 Sunset magazine that looked perfect. I adapted the recipe to work with what I had on hand. I used a few ears of corn left from my neighbor Jack and a couple of ears of white corn from the store. I grilled the corn, poblanos, and onions before combining them all together to make this delicious salad. Seriously, I can't get over how delicious this was! I loved the flavor of the grilled veggies with the lime vinaigrette. The birthday girl especially loved this salad which made me happy.

Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette:

Adapted recipe by For the Love of Cooking.net

Original recipe by Sunset - June 2011

• 3 tbsp canola oil, (divided)
• 3 ears of yellow corn, husked
• 2 ears of white corn, husked
• 1 poblano chile
• 1 sweet yellow onion, cut into thick rings
• 1 avocado, cut into chunks
• 1/4 cup of fresh cilantro leaves
• 1 tbsp lime juice
• Dash of cumin
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Heat the grill to high. Rub corn, poblano, and onion rings with 1 tablespoon of canola oil. Place onto the hot grill. Grill, carefully turning occasionally, until poblano is almost blackened and the onions are grilled and tender, about 5-10 minutes. Remove them from the grill. Keep cooking the corn until cooked through and the kernels have browned, for a total of 10-15 minutes. Remove from the grill and let the corn cool.

Place the poblano in a zip lock bag then seal; dice the grilled onion and set aside. Let the chile sit in the sealed zip lock for 5 minutes. Remove the chile from the bag and carefully peel the charred skin from the chile. Remove the stem and seeds as well; dice and set aside with the onions.

Once the corn has cooled, cut the kernels from the cobs into a large bowl. Add the grilled onions, poblanos, avocado, and cilantro together in a bowl.

In a small bowl combine the remaining 2 tablespoons of canola oil with the lime juice, dash of cumin, and minced garlic; mix thoroughly. Add the lime vinaigrette to the the corn mixture and toss until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Southwestern Chicken Salad with Cilantro Lime Vinaigrette

I was craving a salad so I looked in the refrigerator to see what we had on hand. There was leftover roasted chicken to use up and a ripe avocado so I decided to make a Southwestern salad. The combination of flavors and textures was excellent, especially the creamy avocado with the nutty pumpkin seeds, sharp cheddar, and tender chicken. This was a quick and easy meal that was hearty and filling.

Southwestern Chicken Salad with Cilantro Lime Vinaigrette:

Recipe and photos by For the Love of Cooking.net

Cilantro Lime Vinaigrette:

• 1/2 cup of chopped cilantro
• 1/4 cup canola oil
• 1-2 tbsp fresh lime juice
• 1 tbsp apple cider vinegar OR red wine vinegar
• Salt and pepper to taste
• 1 clove garlic, minced
• 1/2 tsp oregano

Use am immersion blender or a regular blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

Salad:

• Baby spinach and spring mix lettuce (half & half)
• Roasted chicken, diced
• 2 green onions, sliced
• 2 small baby bell peppers - red and yellow, sliced
• 1/2 poblano pepper, seeded & diced
• 1/2 cup black beans
• 2 tbsp raw or toasted pumpkin seeds
• 1 avocado, diced
• 2 tbsp sharp cheddar cheese, diced
• 2 tbsp fresh cilantro, loosely chopped
• Cilantro Lime Vinaigrette (recipe below) to taste

In a large salad bowl add mixed lettuce, chicken, green onions, bell peppers, poblano pepper, black beans, pumpkin seeds, avocado, sharp cheddar cheese, and fresh cilantro.

Top the salad with the vinaigrette, to taste; toss until evenly coated then serve immediately. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Italian Salami Pizza

One of the perks of being a food blogger is that I get sent all sorts of tasty products...how cool is that? I was just sent some products from Columbus including two different types of Italian Salami. We had a busy day and I wasn't in the mood to cook a big meal so the family opted for homemade pizza. I topped it with the two types of salami along with some turkey pepperoni, pepperocinis, bell pepper, and black olive slices. It turned out hearty, flavorful, and so delicious. The kids picked off some of the salami but my husband and I both enjoyed it. Quick, simple and tasty.

Italian Salami Pizza:

Recipe and photos by For the Love of Cooking.net

• Cooking spray
• Corn meal
• Pizza dough
• Pizza sauce
• Mozzarella cheese, shredded
• Salami Toscano
• Lite Italian Salami
• Turkey pepperoni
• Pepperocini rings
• Bell pepper, sliced
• Black olive, sliced
• Sea salt and freshly cracked pepper, to taste

Remove the dough from the bag onto a floured surface. Let sit for 20 minutes.

Preheat the oven to 425 degrees. Spread dough on a pizza sheet that has been coated with cooking spray and a sprinkle of corn meal. Spoon the sauce on the dough and spread evenly. Top the sauce with shredded mozzarella then the two salamis, pepperoni, pepperocini rings, bell pepper, black olives, then season with sea salt and freshly cracked pepper, if desired.

Place into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown. Slice and enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Traditional Baked Mooncakes

My third mooncakes and my first baked ones, I actually made this last Friday :)
Still need to improve - a lot, especially in how I did the eggwash - I guess I must have brushed too much, it's uneven and looked a little burnt here and there :P

After came out of the oven, I really thought I have failed, they were as hard as rocks! After a few hours, I was too curious to know how it tasted I cut one of them - and have decided to name them "mooncookies" since it's still as hard

Was satisfied with the taste but disappointed with the texture - with no clue what's the cause of it, until two days later it miraculously turned so soft and yummy - yes, I made it! *biggest grin*
It's indeed true as indicated in the recipe that it takes two to three days before it's ready for consumption - now I know why :)

I used half salted egg yolk in the filling, I guess it's too small as shown in the pic below :)

Recipe is from HERE but I replaced the plain flour to Hongkong flour instead

Filling is still white lotus paste with salted egg yolk centre

My mum likes this so much she requested me to bake more - now still in search for the lotus paste - have searched in one of Poon Huat's branch but they have no stock, now I have to try to search elsewhere :P

I'm submitting my this mooncakes to Aspiring Bakers #11 Mid-Autumn Treats hosted by HHB of  Happy Home Baking

Peppermint Snowskin With Chocolate Baileys Mint Filling Mooncakes

My 2nd mooncakes :)

This is something that can tickle my determination of being strict about my diet :P
But I did have problem in handling the filling, cos after mixing the white lotus paste with the melted chocolate - before the Baileys, the dough was already soft
After Baileys was added, it's way too soft to shape I had to store them in the freezer for half a day
Fortunately after that it's not too bad proceed *phew
After doing all the shaping and moulding, they have to be kept in the fridge
In the room temperature, the filling will start to soften in no time
But aside from all that, this is a hit in the house :)

You see what I mean about the soft filling...the pic below was around 10minutes after I took out from the fridge, soft and a little difficult to cut

The recipe for the skin is from HERE with additional of 1 1/2 tsp of peppermint essence

As for the filling, I just mixed my ready to use white lotus paste (300g) with melted chocolate mint (I used Andes brand (60g) with Cadbury chocolate milk (30g)), 1 tsp of cocoa powder, 1 tbsp peppermint essence and 5 tbsp Baileys mint (lesser than this and you won't be able to taste the Baileys)

This is really worth trying - those who adore chocolate peppermint combo - like me :)

So chocolatey and so minty hehe...

I'm submitting my this mooncakes to Aspiring Bakers #11 Mid-Autumn Treats hosted by HHB of  Happy Home Baking



Meatloaf with Barbecue Glaze

I am trying to make soft foods for my daughter who just got braces and has a tender mouth. I decided to try this recipe for meatloaf I found in the October 2011 issue of Cuisine at Home. I adapted it a bit by only using beef instead of a beef/pork combination. The meatloaf was quite simple to make and made the entire house smell mouth watering good while it was baking. It turned out so moist and really flavorful. My husband and I loved this meatloaf and our kids did too. I served this dish with the Smashed Red Potatoes and they paired perfectly together.

Meatloaf with Barbecue Glaze:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Cuisine at Home - October 2011

Barbecue Glaze:

• 3 tbsp barbecue sauce
• 1 tsp Dijon mustard
• 1 tsp brown sugar

Combine the barbecue sauce, Dijon mustard, and brown sugar together until mixed thoroughly. Set aside.

Meatloaf:

• 2 tbsp milk
• 1 egg
• 1/3 cup of seasoned croutons, crushed
• 1/2 cup of sweet yellow onion, minced finely
• 2 cloves of garlic, minced
• 2 tbsp carrot, minced finely
• 2 tbsp celery, minced finely
• 2 tbsp fresh parsley, minced
• 1 lb of lean ground beef
• 2 tbsp barbecue sauce
• 1 1/2 tsp Dijon mustard
• 1 1/2 tsp Worcestershire sauce
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then top with a wire rack.

Whisk together the milk and egg in a small bowl; add the crushed croutons and set aside.

Mince the onion, garlic, carrot, celery, and parsley together in a food processor. Combine the crouton mixture, onion mixture, and ground beef together with the barbecue sauce, Dijon mustard, Worcestershire sauce, and sea salt and freshly cracked pepper, to taste; mix gently with just your fingertips together in a large bowl. Form the mixture into two loaves; place on prepared rack and bake for 15 minutes.

Brush the glaze on the loaves after cooking for 15 minutes then continue to cook for an additional 20 minutes or until a meat thermometer reads 160 degrees.

Let the two loaves rest for 10 minutes prior to slicing and serving. Enjoy!!

Click here for a printable version of this recipe - For the Love of Cooking.net

Smashed Red Potatoes

It's been a long night and I am tired. I just got home from spending three hours in the ER with my son. He was running around the house this evening and fell into the corner of our very hard and heavy footstool face first. He had a small but deep gash and a very sore forehead that ended up getting three stitches. He was so brave while getting the stitches - he made my husband and I very proud.

My daughter still has a very tender mouth due to her new braces so I made a big batch of one of her favorites - smashed potatoes. This recipe really couldn't be any easier to make and they tasted wonderful. Even my husband, who doesn't love potatoes (which is quite weird since we both were raised in Idaho), couldn't get enough of these smashed red potatoes. They were creamy, buttery and absolutely delicious. These potatoes made my daughter a very happy girl.

Smashed Red Potatoes:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe from Cuisine at Home ~ October 2011

• 3/4 lb red potatoes, cut into 1 inch chunks
• 1/3 cup of milk
• 2-3 tbsp butter, softened
• Dash of garlic powder
• Sea salt and freshly cracked pepper, to taste

Cook the potatoes in a large pot of boiling salted water until tender, about 15 minutes.

Drain the potatoes; return to the pot, stirring, over low heat for one minute. This dries the excess moisture from the potatoes so they can absorb the milk and butter.

Smash the potatoes with a hand masher until you reach your desired consistency. Stir in the milk, butter, garlic powder, sea salt, and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Chocolate, Strawberry, and Banana Milkshake

My daughter just got braces and her mouth and teeth are hurting her badly. To cheer her up this afternoon, after an excruciating orthodontist appointment, I made her a chocolate, strawberry, and banana milkshake. She wanted just chocolate but I decided to throw some fruit in to make it semi healthy. Both she and my son really loved their milkshakes and thankfully it made her sore mouth feel a little bit better.

Chocolate, Strawberry, and Banana Milkshake:

Recipe and photos by For the Love of Cooking.net

• 3 scoops of chocolate ice cream
• 1/3 cup of milk
• 4-5 strawberries, sliced
• 1 banana, sliced

Combine the ice cream, milk, sliced strawberries, and sliced banana together in a blender. Blend until creamy and smooth. Serve in a tall glass with a strawberry garnish. Serve immediately and enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Bake Along #10 - Chocolate Caramel Banana Upside Down Cake

I hope a recipe from other bloggers is accepted since I'd really love to join the fun in Free & Easy Bake Along #10 : "Go Banana" when I saw this recipe from Joyce's site  
I was literally drooling when I saw the pics :P

Joyce, you're absolutely right, the cake is simply divine!

So soft, moist and chocolatey cake combined with the gooey caramel topped with oh so sweet bananas - hhhmmmm....heaven!

It's a very difficult determination to stop at just one or two slices! :)

Definitely a keeper!

Do hop over to Joyce, Lena and Zoe's sites to find out what they have done with bananas this time :) 

Strawberry Cheese Streusel Pizza

This is a must try for those who love pizza and like to try something with a twist
Perfect with a cup of hot tea!

Recipe is from Joyce's site

Soft & juicy in every bite

Yummy and crisp edges

Sweet, tangy an salty all in one - yum! Believe me, this is a must must try! :)

I've submitted this pizza for September's LBT challenge which the theme is happened to be pizza :)

Btw, this what I did with the other remaining pizza dough - mini ham and cheese pizza - yummy yummy!

Butter Leaf Salad with Cerignola Olives, Shaved Parmesan, and Roasted Tomato Vinaigrette

Such a long title for this simple yet delicious salad. I re-created this salad from my local favorite restaurant. I love the soft butter lettuce with the thinly sliced Italian olives and the sharp Parmesan cheese tossed together with the sweetened roasted tomato vinaigrette. The combination of flavors and textures is wonderful! My husband and I both love ordering this salad but it's not always available so now I can have it at home whenever I like! My kids and my mother in law (who happened to be visiting) also really loved the salad and the vinaigrette.

Butter Leaf Salad with Cerignola Olives, Shaved Parmesan, and Roasted Tomato Vinaigrette:

Recipe and photos by For the Love of Cooking.net

Inspired by Mingo

• Butter leaf lettuce, cleaned and torn into pieces
• Cerignola olives, sliced
• Shaved Parmesan
• Roasted Tomato Vinaigrette
• Freshly cracked pepper, to taste

Combine the butter leaf lettuce, sliced olives, and shaved Parmesan together in a large bowl. Drizzle the roasted tomato vinaigrette on top then toss to coat evenly. Season with freshly cracked pepper, to taste. Serve immediately! Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Roasted Tomato Vinaigrette and Giveaway Winner!

I wanted to recreate a salad that my husband and I always order at our favorite restaurant. It's a very simple salad with the most delicious roasted tomato vinaigrette. I roasted some small vine ripened tomatoes and a couple of cloves of garlic together then pureed them with a bit of olive oil, canola oil, balsamic vinegar, rice vinegar, and some fresh basil. This vinaigrette was so delicious with the sweetened tomatoes and garlic together with the tangy vinegar. It was a big hit with all of us including my kids.

Roasted Tomato Vinaigrette:

Recipe and photos by For the Love of Cooking.net

Inspired by Mingo

• Drizzle of olive oil
• 8-9 small vine ripened tomatoes, sliced in half
• 2 cloves of garlic, skins on
• 3 tbsp olive oil
• 3 tbsp canola oil
• 2 tbsp balsamic vinegar
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp fresh basil, chopped
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Slice the tomatoes in half then place them on the baking sheet; put the two cloves of garlic (leave the skins on) in the center of the tomatoes.

Place into the oven and roast for 10 minutes. Remove from the oven and let cool. Once cooled, remove the skin from the garlic cloves and place into a bowl along with the roasted tomatoes.

Add the olive oil, canola oil, balsamic vinegar, rice vinegar, sugar, fresh basil, and sea salt and freshly cracked pepper, to taste. Mix using a emulsion blender until smooth and creamy. Taste and re season if needed. Set aside and let the flavors mingle for at least 30 minutes before using.

Click here for a printable version of this recipe - For the Love of Cooking.net

GIVEAWAY WINNER:

The winner of the giveaway is comment number 65!

aitonainen said...

This looks DELICIOUS, and perfect for the cool weather we've had in MN the past few days. And you can't go wrong with a dish that requires only one pan! Can't wait to try this...think I will make your Flaky Buttermilk Biscuits (which our family LOVES) to go with this!

Congratulations to the lucky winner! Please e-mail me with your e-mail address so csgrills .com can contact you to send you your new Boos Cutting board!