Korean Style Potato Salad

I like this recipe from aeriskitchen.com

Main Ingredients
3 Russet Potatoes (1 lb)
1 Cup Apple
½ Cup Canned Sweet Corn
2 Eggs

Seasoning Ingredients
½ Cup Mayonnaise
1-2 Tbsp Korean Drinking Yogurt or Lemon/Lime Soda
½ Tbsp Sugar
¼ Generous tsp Salt

Directions




Obtain 1 lb of russet potatoes or any other type of potato that you like. Peel the skin and remove the bad parts.




Fill about ⅓ of a large pot with water and put a metal steamer in it. Place 3 peeled potatoes on the steamer. Personally, I think that steamed potatoes make the best potato salad. However, you can also boil the potatoes in water.




Once the water starts to boil, steam the potatoes for about 30 minutes on high. Make sure it is covered.




Boil 2 eggs. You can check my tips for boiling eggs from my other recipes.




About 30 minutes later, poke a potato with a fork to see if it is done cooking. If the fork goes through smoothly, it is done.




When the potatoes are still hot, chop the potatoes into chunks. It does not have to be fine pieces in this step.




Quickly mix the potatoes with ½ Tbsp of sugar and ¼ generous tsp of salt in a mixing bowl when the potatoes are still hot or warm. This step helps flavor the potatoes.




Mash the potatoes with a folk. I like my potato salad chunky, so I do not mash them much. If you like a smoother salad, you can mash them more.




Cut 1 cup worth of sweet apples into the size of the corn kernels. For better color, I picked an apple with red skin and did not peel it. Fuji or Red Delicious apples can be a good choice.




Peel the hard boiled eggs and separate the egg yolks from the egg whites. Cut the egg whites into the same sized pieces as the apple. Save the egg yolks for garnishing later.




Obtain ½ cup worth of canned sweet corn.




Add the apple, egg whites, sweet corn, and ½ cup of mayonnaise into the mashed potatoes. Mix everything well.




Taste it and adjust the sweetness or saltiness to your tastes. My secret ingredient is about 1-2 Tbsp of Korean drinking yogurt. Alternatively, you can use sweetened condensed milk or a lemon flavored soft drink such as 7UP or Sierra Mist.




Put some of the potato salad in a serving bowl or plate and garnish the top with some of the egg yolk. To do so, rub (grate) the hard-boiled egg yolk you saved earlier gently with a strainer.

Parmesan Garlic Roasted Potatoes

This recipes look delicious from therecipecritic.com
Potatoes that roast in the oven and get a crispy edge and tender center. They have such a great parmesan garlic flavor and will be the perfect side!

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
Author: Alyssa

Ingredients
2 pounds red potatoes, cut into 1 inch pieces
2 Tablespoons olive oil
½ cup grated parmesan cheese
3 garlic cloves, minced
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon pepper
chopped parsley for garnish

Instructions

• Preheat oven to 400 degrees. Lightly spray a baking sheet with non stick cooking spray.
• In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. 
• Toss with the potatoes until coated and lay in a single layer on your baking sheet. 
• Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
• Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

Baked Chicken Wings

This recipe from vivawomen looks delicious.

Prep time: 9 hours
Cook time: 20 mins
Total time: 9 hours 20 mins

Ingredients
8 chicken wings
3 tbsp of honey
5 tbsp of dark soy sauce
5 tbsp of sesame oil
a dash of black pepper
chopped garlic (optional)

Instructions

• Wash the chicken wings.
• Mix the marinate into the chicken wings and leave for 8 to 9 hours, remember to stir once to ensure marinate is well absorbed.
• Prepare oven for baking at 200 degrees C.
• Leave chicken wings to bake for 20 minutes, turning sides after 10 minutes.
• Served with a dash of parsley.

Chicken with Mustard Cream Sauce

I like this recipe from thepioneerwomen.

Prep time: 5 Minutes
Difficulty: Easy
Cook time: 20 Minutes
Servings: 8 Servings

Ingredients 

• 4 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 whole Garlic Cloves, Minced
• 1 cup Brandy (or White Wine If Preferred)
• 1 Tablespoon (heaping) Dijon Mustard
• 1 Tablespoon (heaping) Grainy Mustard
• 1/4 cup (to 1/2) Heavy Cream
• 1/4 cup (to 1/2) Chicken Broth
• Salt And Pepper, to taste

Instructions:

*Amount of cream and broth has slightly decreased; add more as needed.

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. 

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. 

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. 

Serve chicken with a green salad, spooning the sauce over the top. 

Moist - Banana Loaf Bread

Ingredients: ( for one 8" x 3.5" x 3" & one 9" x 4" x 3")
250g salted butter
1 1/2 cups castor sugar (I will reduce the sugar depending on what type of banana that I used and how ripe the bananas are, normally 180g to 200g)
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana (about 3 del monte bananas, sometimes I put more)
2 cups plain flour (220g sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)
Walnut for decor

Method:
1. Cream butter and sugar in a mixing bowl.
2. Add in eggs, vanilla essence and milk and mix well.
3. Add mashed banana into the mixture and mix well.
4. Finally add in sifted flour and mix well and pour into a cake tin. Sprinkle walnut on top.
5. Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.
6. Cool cakes in the pan then remove. Use a sharp knife to slice and serve

Source: rasamalaysia.com & bakericious.blogspot

Easy Crepes with Strawberry Cream Cheese Filling

Ingredients
4 eggs
2 c. milk
1 1/3 c. flour
1/4 tsp. salt
2 Tbsp. sugar
1 tsp. vanilla
1 1/2 tsp. vegetable oil

FILLING:
2 c. strawberries, chopped
1/2 c. sugar
8 oz. cream cheese
½ c. powdered sugar
½ tsp. vanilla

Instructions
In a blender or food processor combine all ingredients (if you don't want them to be sweet, take out the sugar and vanilla). Blend until smooth and all ingredients are mixed together. Cover and refrigerate about an hour (don't skip this step.. it is very important). Heat a skillet* over medium-high heat and spray with cooking spray or oil. Pour 1/4 cup of the batter into pan, tilting to completely coat the surface of the pan (kind of like how you would if you were trying to coat the pan with oil). Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!
*If you have a crepe maker... use that. They will turn out perfect every time. ;)
For the filling: Combine strawberries and sugar and set aside. In a mixing bowl, mix cream cheese, powdered sugar and vanilla until smooth. Fold in strawberry mixture until well combined. Put about 1-2 Tbsp. of mixture in each crepe. Roll up and serve with sliced strawberries and whipped cream.


Here are some more filling ideas:
Sausage, scrambled eggs, & cheese (top with sour cream, cheese, and salsa):
Cream cheese, whipped cream, & strawberries (topped with strawberry jam, whipped cream & sprinkled with powdered sugar)
Cottage cheese & strawberries or peaches
Cottage cheese, parmesan cheese, & tomatoes
Butter, cinnamon, & sugar
PB&J
Boiled eggs (sliced) & cooked asparagus (topped with hollandaise sauce)
Custard & fruit
Vanilla ice cream with caramel & chocolate sauce
Banana & whipped cream
Mousse & fruit or chocolate
Ham & cheese
Nutella
Sauteed mushrooms & cheese
Eggs, Cheese & Bacon (or whatever you would put in an omelet)
Crab & cream cheese

Source: favfamilyrecipes.com

Pizza Dough Cinnamon Rolls

Serves 9 | Prep Time: 25 Mins | Cook Time: 40 Mins

Ingredients:

8 tablespoons (120 g) unsalted butter, melted
1 cup (200 g) granulated sugar
1/4 cup (30 g) all-purpose flour
2 tablespoons (30 mL) ground cinnamon
1 teaspoon (5 mL) vanilla extract, separated
2 pounds (908 g) fresh pizza dough
1 egg
1 tablespoon (5 mL) water
1 cup (100 g) powdered sugar
3 tablespoons (15 mL) milk

Method:
Preheat the oven to 375 degrees F, and coat a 9-inch by 13-inch baking pan with nonstick spray. Set aside.

In a bowl, mix together the butter, granulated sugar, flour, cinnamon and 1/2 teaspoon vanilla extract.

Lightly flour work surface and roll out the pizza dough into a 12- by 15-inch rectangle. Evenly spread the butter mixture over the dough, making sure to reach the edges. Roll the dough, starting from the long side, and cut into 9 pieces. Place in the pan, leaving space for the dough to expand while baking.Combine the egg and water, and brush the wash over the rolls.

Bake for 40 minutes.

While the cinnamon rolls cool (at least 15 minutes), make the icing by mixing the powdered sugar, milk and remaining vanilla extract. Drizzle over the rolls and serve.
Cook’s Note:

For a thicker icing, use less milk.

Source: rasamalaysia.com