Thursday, February 25, 2010

Breakfast Potato Skillet

Hubby and I love potato skillet for breakfast. We prepare it once in a while since it is fried in oil. Hubby likes it without onions and peppers while I love the potatoes with it. So this is my recipe.

4 medium potatoes, cubed
1 green or red bell pepper, sliced (optional)
1 onion, sliced (optional)
salt and pepper to taste
3 cups shredded American cheese (optional)
cooking oil

Heat cooking oil and sautee bell pepper, onion and potatoes til tender or cooked. Add salt and pepper to taste. Serve topped with cheese.

Friday, February 19, 2010

Garlic Shrimp

This is an easy shrimp recipe for you to try. Aside from boiling it, you may saute it with butter and garlic for a few minutes. It's quick and tastes good. Serve it with your favorite cooked rice and vegetable.

jumbo shrimp, raw
1/2 c. butter
1 garlic clove, cut in 2 halves or garlic salt
salt (optional)

Peel and clean shrimp or you may cook it with its shell. Heat butter. Add garlic and cook til golden. Remove garlic. Add shrimp to butter and saute 5 minutes over medium heat or until shrimp are pink. Remove and serve.

Saturday, February 13, 2010

Sharis Berries' Chocolate-Coated Strawberries

It's Sharis Berries! It's not Valentine's day yet but hubby surprised me with these chocolate-covered strawberries from Sharis Berries. These were so good. The large strawberries were sweet and fresh. I enjoyed it so much. I shared it with hubby of course and we loved it! This is a very nice gift to your love ones on any occasion especially Valentine's day. So why not try these for next year?

Saturday, February 6, 2010

Cherry Pie

I got this recipe from They call it as the perfect cherry pie and the easiest fruit pie to make. For those who love cherries like me, you will surely like this recipe. So enjoy this tasty dessert with your family. Try it and you will love it.

2 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
8 tablespoons butter, cut into 1/2-inch cubes and frozen
4 tablespoons vegetable shortening, in small pieces, frozen
8 tablespoons very cold cream cheese, in small pieces
1/3 cup ice-cold water
3 (16 ounce) cans water-packed red, tart, pitted cherries, drained and juice reserved
1 cup sugar
1/4 cup potato starch
1/2 teaspoon almond extract
1 tablespoon butter, in small pieces
1 egg white, lightly beaten
1 1/2 tablespoons sugar
1.Mix flour, 2 Tbs. sugar and salt in a food processor. Add 8 Tbs. frozen butter and pulse 4 times, 1 long second each time. Drop shortening and cream cheese into flour mixture; pulse another 4 or 5 times, 1 long second each, until fats are the size of peas and fine gravel.
2.Dump mixture into a medium bowl; rub through clean fingertips to blend. Stir in water with a rubber spatula until dough clumps form. Press dough with your palm to form a ball, then divide in half. Wrap each half in plastic wrap, pressing to form thick disks. Refrigerate at least 1 hour.
3.Adjust oven rack to lowest position and place a pizza stone or four 9-inch quarry tiles (from a hardware store) on rack to form an 18-inch square. Preheat to 400 degrees.
4.In a large saucepan, cook 1 cup cherry juice, 1 cup sugar, potato starch and a pinch of salt over medium-low heat; stir with a rubber spatula until a very thick paste forms. Scrape paste into cherries in a bowl. Add almond extract; stir to combine.
5.Set a dough disk on a floured work surface. Roll into a 14-inch circle. Fold in half and quickly lift into a 9-inch Pyrex pie plate (not deep-dish). Unfold. Fit dough into pie plate so it is not stretched in any way. Refrigerate.
6.Roll remaining dough disk into a 12-inch circle. Remove pie shell from refrigerator, add fruit filling, and dot with 1 Tb. butter. Fold dough circle in half; quickly lift onto filling and unfold. Trim all around to 1/2-inch beyond lip of pie plate. Roll overhanging dough under with fingertips; flute.
7.Set an 18-inch square of heavy-duty foil on tiles or pizza stone. Set pie on foil and bake until crust just starts to color, about 20 minutes. Remove from oven, brush with egg white, and sprinkle with 1 1/2 Tbs. sugar. Bake until golden brown, about 20 minutes longer. Bring foil up around pie to loosely cover edges. Bake until filling bubbles, 15 to 20 minutes longer. Cool on a wire rack.