Lobster and shrimp saffron risotto. My presentation skills sucks but this was soooo good!!!  (Taken with Instagram)

Lobster and shrimp saffron risotto. My presentation skills sucks but this was soooo good!!! (Taken with Instagram)

Eggplant & tomato gratin. With an egg because I can. Amazinggg! #instafood #food #foodporn #dinner  (Taken with Instagram)

Eggplant & tomato gratin. With an egg because I can. Amazinggg! #instafood #food #foodporn #dinner (Taken with Instagram)

Making #waffles twice in a row, getting to become a bad habit. Belgian gingerbread cookie spread #nutella #wafelsanddinges #breakfast #instafood #foodporn #sweets @madellyt  (Taken with Instagram)

Making #waffles twice in a row, getting to become a bad habit. Belgian gingerbread cookie spread #nutella #wafelsanddinges #breakfast #instafood #foodporn #sweets @madellyt (Taken with Instagram)

Soo… went to the farmer’s market this Sunday and came back with 2 items: fig preserves (I’m fig obsessed) and a bunch of fava beans (since I’ve never worked with fava beans). Since the only meat I had in my frig was thin chicken breast, I decided to incorporate figs into the chicken. Voila! Hope you adore this dish as much as I do.
Chicken with Brie and Caramelized Fig Onions
Chicken Breast (few pieces or as desired; I used thinly sliced chicken)
1 tbs Extra Virgin Olive Oil
Salt/Black Pepper/Onion Powder
1 Onion (of any kind; halved and thinly sliced)
2 tbs Fig Preserves
pinch of sugar
1.) Heat saute wide pan, add olive oil, add onions. Stir to evenly coat with olive oil. After 10 mins add pinch of salt and pepper. Lower heat if necessary to prevent onions from burning. Occasionally stir, add pinch of sugar to help caramelize and cook for another 20 mins or so. Add fig preserves during the last 10 mins.
2.) While onions are cooking, heat pan- medium to high heat. Add olive oil. Season chicken with salt, pepper, onion powder on both sides. Once pan is heated, add chicken. Cook few mintues on each side. Add brie slices on top, lower heat and top the pan with a lid for 2 mins. Let chicken rest for few mins before serving.
3.) Top chicken and brie with caramelized onions. I served mine with a side of sauted fava beans.

Soo… went to the farmer’s market this Sunday and came back with 2 items: fig preserves (I’m fig obsessed) and a bunch of fava beans (since I’ve never worked with fava beans). Since the only meat I had in my frig was thin chicken breast, I decided to incorporate figs into the chicken. Voila! Hope you adore this dish as much as I do.

Chicken with Brie and Caramelized Fig Onions

Chicken Breast (few pieces or as desired; I used thinly sliced chicken)

1 tbs Extra Virgin Olive Oil

Salt/Black Pepper/Onion Powder

1 Onion (of any kind; halved and thinly sliced)

2 tbs Fig Preserves

pinch of sugar

1.) Heat saute wide pan, add olive oil, add onions. Stir to evenly coat with olive oil. After 10 mins add pinch of salt and pepper. Lower heat if necessary to prevent onions from burning. Occasionally stir, add pinch of sugar to help caramelize and cook for another 20 mins or so. Add fig preserves during the last 10 mins.

2.) While onions are cooking, heat pan- medium to high heat. Add olive oil. Season chicken with salt, pepper, onion powder on both sides. Once pan is heated, add chicken. Cook few mintues on each side. Add brie slices on top, lower heat and top the pan with a lid for 2 mins. Let chicken rest for few mins before serving.

3.) Top chicken and brie with caramelized onions. I served mine with a side of sauted fava beans.

Late dinner. Orzo and pork chops. #picstitch (Taken with instagram)

Late dinner. Orzo and pork chops. #picstitch (Taken with instagram)

Tags: picstitch

La Vic’s burrito time! All Jay’s been craving for months. (Taken with instagram)

La Vic’s burrito time! All Jay’s been craving for months. (Taken with instagram)

Cooking class silliness with my silly man! (Taken with Instagram at LivingSocial 918 F)

Cooking class silliness with my silly man! (Taken with Instagram at LivingSocial 918 F)

tumblrbot said: WHAT IS YOUR FAVORITE INANIMATE OBJECT?

Blankets. I can snuggle all day.

Homemade short ribs and churros
I love using my dutch oven to cook. Not sure what I love the most about. The overall appearance, browning the meats, the versatility. Makes me warm and fuzzy inside. This recipe is super easy and delicious. Exactly why I love it. Glad I got to share this with my loved ones tonight <3
Asian Short Ribs
1/2 cup oyster sauce
3 tbsp cup dry red wine
2 tbsp chinese cooking wine
2 tbsp hoisin sauce
couple dashes soy sauce
1.5 lbs short rib chunk
salt & pepper
chinese 5 spice powder
2 garlic cloves (minced)
2 tbsp olive oil
1 package of oyster mushrooms
1. Heat oven to 325 F.
2. Mix together oyster sauce, red wine, soy sauce, cooking wine, hoisin in a bowl; set aside. Pat ribs dry and season with salt, pepper and five spice powder.
3. Heat dutch oven, or shallow pot with a cover, add oil. When oil is hot, add ribs and brown on all sides. 2 mins each side. Remove and set aside.
3. Lower heat, add garlic to dutch oven until fragrant. Add the oyster sauce mixture. Stir mixture, add ribs and mushrooms. Stir together, cover with lid and transfer to oven to cook for 1.5 hours or until fork tender. Turn the meat occasionally.
Voila!! Serve with over herb mashed potatoes. 
Amazingly Simple Churros
So I had puff pastry in the freezer. Saw churros being made on tv and I thought it would be genius to fry the puff pastry for my very own churros.
Simple, simple, simple.
I cut the puff pastry into strips (thaw it 1st obviously). Heat canola oil 370 F. Fry the strips until golden brown. Transfer to paper toweled plate. Sprinkle cinnamon sugar while hot. Serve alongside nutella. If that can’t impress someone, then they are not worth impressing!

Homemade short ribs and churros

I love using my dutch oven to cook. Not sure what I love the most about. The overall appearance, browning the meats, the versatility. Makes me warm and fuzzy inside. This recipe is super easy and delicious. Exactly why I love it. Glad I got to share this with my loved ones tonight <3

Asian Short Ribs

1/2 cup oyster sauce

3 tbsp cup dry red wine

2 tbsp chinese cooking wine

2 tbsp hoisin sauce

couple dashes soy sauce

1.5 lbs short rib chunk

salt & pepper

chinese 5 spice powder

2 garlic cloves (minced)

2 tbsp olive oil

1 package of oyster mushrooms

1. Heat oven to 325 F.

2. Mix together oyster sauce, red wine, soy sauce, cooking wine, hoisin in a bowl; set aside. Pat ribs dry and season with salt, pepper and five spice powder.

3. Heat dutch oven, or shallow pot with a cover, add oil. When oil is hot, add ribs and brown on all sides. 2 mins each side. Remove and set aside.

3. Lower heat, add garlic to dutch oven until fragrant. Add the oyster sauce mixture. Stir mixture, add ribs and mushrooms. Stir together, cover with lid and transfer to oven to cook for 1.5 hours or until fork tender. Turn the meat occasionally.

Voila!! Serve with over herb mashed potatoes. 

Amazingly Simple Churros

So I had puff pastry in the freezer. Saw churros being made on tv and I thought it would be genius to fry the puff pastry for my very own churros.

Simple, simple, simple.

I cut the puff pastry into strips (thaw it 1st obviously). Heat canola oil 370 F. Fry the strips until golden brown. Transfer to paper toweled plate. Sprinkle cinnamon sugar while hot. Serve alongside nutella. If that can’t impress someone, then they are not worth impressing!