How to Make Popovers with Herb Butter (Foolproof Recipe)

Are you ready for the holidays?  My kids are almost out of school for their Winter Break and we’re already getting excited for the time off.   I personally can’t wait to hang out and spend time with the family.  We’ll have relatives visiting from overseas and everyone in the family is looking forward to that as well.  How about you?  What are your plans for the holidays?  Leave me a comment below and let me know.



For our holiday meals, my family prefer Prime Ribs over poultry or pork.  This past Thanksgiving, I even spared Mr. Turkey and made a Prime Rib Roast instead.  Besides all sorts of roasted vegetables, I also made these Popovers with Herb Butter as a side dish.  Everyone enjoyed them so much.  They are quite similar to Yorkshire pudding, which its batter consists of  eggs, flour, milk, etc.  I guess you can call these individual Yorkshire puddings?  But the traditional Yorkshire pudding often consists the roast beef’s dripping in the batter while these Popovers don’t.  However, these Popovers still packed with wonderful flavors and aromas from herbs and butter in the batter (and on the side).



These Popovers are simply amazing.  The crust is golden brown and crispy while the inside is fluffy and airy.  It’s heavenly when you serve them warm with a dab of Herb Butter.  Check out my video tutorial for tips and tricks on how to prepare both!  These popovers are pretty much fail proof if you follow my tips.  Your family will definitely love them and be prepare that they’ll ask for seconds.  My recipe makes exactly 12 popovers.  I’ll list the popover pans and other tools that I used at the end of the post for your convenience.  



When I made these popovers again to take pictures and videos, my Kids were so excited and couldn’t wait any longer (see the little hand in the picture above)?!  Yes, these Popovers are truly irresistible!  




Instead of making the traditional dinner rolls, I highly recommend that you try out this Popover with Herb Butter recipe.  You and your tummy will be glad that you did!  Thank you so much for stopping by today.  Stay tuned for more holiday recipe next week!

Tools and Ingredients Used:Popover Pan (Click here for more information)
Baking Sheets (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Kitchen Scissors (Click here for more information)
Measuring Cups with Beaker (Click here for more information)
Whisk (Click here for more information)
Cooling Racks (Click here for more information)


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Brazilian Cheese Bread (Pão de Queijo) 一口芝士包

Are you ready for summer vacation?  My family has been dreaming of our summer holiday since the beginning of the year!  We’re into the homestretch month now!  Although we’re still as busy as ever with school work and other activities, we’re getting very excited!  I guess seeing the light at the end of the tunnel really helps!  What are your plans for this summer?  Any good suggestion for activities?  Feel free to share with me in the comment below.  It’s much appreciated!



Besides the usual summer outdoor activities, I know I’ll be cooking, baking, and creating treats with my kids often!  It’s definitely something that we enjoy a lot and always look forward to do together.  In fact, we have already picked out some recipes that we're going to prepare together.  If you have any recipe request, please don’t hesitate to let me know.  I’ll try my best to make it share with you!



Today, I have this easy, fun, and super delicious recipe to share with you: Brazilian Cheese Bread (Pão de Queijo) 一口芝士包!  These cheesy little golden nuggets are naturally gluten-free.  It’s made with tapioca flour, and….lots of cheese!  It’s one of the cheesiest little 1-bite popper you’ll ever encounter!  They are crispy on the outside, slightly chewy on the inside, and super cheesy with the nutty parmesan and gruyere cheeses!  As you might already knew, the real Parmigiano Reggiano is on the pricy side.  Watch the video tutorial above and I’ll show you how to distinguish if you’re using the real ones!  These cheesy popper are so addictive and you’ll agree that they’re worth the extra bucks!



My recipe call for 2 types of cheeses, but you can use parmesan cheese alone, or use any strong, hard to semi-hard cheese (to substitute gruyere) if you like.  I usually prepare the full recipe, bake off of the amount that I needed, and keep the rest of the dough in the fridge for later.  That way, you can enjoy these warm and freshly baked cheesy bread whenever you crave for some. It’s a very forgiving recipe, as there is no need to knead or raise the dough, and your bread always comes out nice and delicious!



I hope you enjoy today’s post and recipe.  Stay tuned for more fun and delicious recipe next week!

Tools and Ingredients Used:
Tapioca Flour (Click here for more information)
Mini Muffin Pan (24) (Click here for more information)
Mini Muffin Pan (12)  (Click here for more information)
Cooling Racks (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Cheese Grater (Click here for more information)

Vietnamese Summer Rolls (Gỏi cuốn) 越式春捲

My family enjoys dining out at Vietnamese restaurants.  One of our favorite appetizers is this Vietnamese Summer Roll.  Check out my step by step video tutorial above to learn how to make them.



Vietnamese Summer Rolls are very light and refreshing.  Definitely a healthier choice when compared to the deep fried egg rolls.  The fillings usually consist of many different types of vegetables, herbs, a choice of protein (I’m using shrimps today), and some bean threads or rice noodles.  The veggies are usually raw and the protein is cooked in boiling water.  Therefore, the flavor is rather mild.  That’s why, they are usually served with a flavorful dipping sauce.



In my video tutorial, I’ll show you how to make both the Peanut Dipping sauce, and the Sweet and Spicy Dipping Sauce to accompany these delightful Summer Rolls.



The Peanut Dipping Sauce consists of Hoisin Sauce, many describe it as the Asian version of B.B.Q. sauce.  It’s super easy to prepare and tastes very rich and earthy.  It’s one of the classic sauce to pair with these Vietnamese Summer Rolls.



I personally love the Sweet and Spicy Dipping Sauce better.  I simply love spicy food, plus, this sauce is super refreshing.  In my video, I used both the Sambal Chili Paste and a chopped Thai Chili.  But if you prefer a milder taste, you can skip the Thai Chili and just use Sambal.  It’s not too spicy at all and packed with wonderful aroma that you won’t get from other chili sauce!



I hope you enjoy today’s recipe and tutorial.  Stay tuned for more fun and delicious next week!

Ingredients used:
Rice Paper (Click here for more information)
Hoisin Sauce (Click here for more information)
Creamy Peanut Butter (Click here for more information)
Fish Sauce (Click here for more information)
Sambal Chili Paste (Click here for more information)
Bean Threads (Click here for more information)

Smoked Salmon Deviled Eggs 親子烟熏三文魚復活蛋 - For Easter

Are you enjoying your Spring Break so far?  For those of you who haven’t gotten any time off (just yet), hang in there!  My kids have been waiting for the longest time to get some days off from school as well.  If you’re having gatherings and looking for Easter Sunday Brunch ideas, you’re in luck today.  Check out these Smoked Salmon Deviled Eggs 親子烟熏三文魚復活蛋!  Aren’t they gorgeous?  Let me tell you, they taste just as fantastic as they look, too! 



If you have had your fair share of deviled eggs in the past, you’ve got to try out this recipe for a change.  The wild smoked salmon in this recipe truly bring this classic party appetizer to a whole new level!  The smokiness and gourmet flavor of smoked salmon is amazing.  The mild onion aroma from the chives and the lemony dill are just perfect companies to the salmons. 



Of course, I didn’t just stop there either!  These decadent Smoked Salmon Deviled Eggs are topped with salmon eggs (roes) for the finishing touch!  As much as I love sushi and sashimi, I’m not a big fan for salmon eggs in the past!  That was true until after I had my very first bite of this gorgeous treat!  The salmon eggs add a little pop and saltiness to these creamy and silky deviled eggs.   The flavors and aromas are well balanced in this little jewel-like appetizer! 



If you haven’t watch the video tutorial for this recipe, you’ve got to click on the link above and check it out.  I spelled out the little tips and secrets on how to make the perfect hard-boil eggs, which is the basic/foundation to make deviled eggs; as well as piping tips and fun facts!  So, be sure to subscribe and watch the tutorial!  I hope you enjoy today’s recipe and video.  Stay tuned for more fun and easy recipes next week!  





Tools and Ingredients Used: 

Pastry Bags  (Click here for more information)
Large Open Star Piping Tip (Click here for more information)
Deviled Egg Platter (Click here for more information)
Ceramic Egg Tray  (Click here for more information)
Japanese Mayo  (Click here for more information)

Firecracker Shrimps 黃金炸蝦卷 – For Chinese New Year 賀年食品

Chinese New Year is just around the corner.  This year, it falls on January 28th.  Check out my previous blog posts for other Chinese New Year dishes and treats that I shared.  Or, click here to for more popular Chinese New Year recipes that I compiled last year.



Today, I wanted to share with you these delicious Firecracker Shrimps 黃金炸蝦卷!  You can serve them as an appetizer or as an entrée.  These Firecracker Shrimps are fried to golden brown perfection.  They are crispy on the outside and juicy on the inside.  The marinade for these shrimps adds so much wonderful flavors to these little golden gems.



I served them with a sweet chili sauce, but you can dip them in whatever sauce that you like.  A Chili Mayo, Roasted Garlic Mayo, or even homemade ketchup would be nice too. 



These Firecracker Shrimps are perfect for the Chinese New Year.  During the Chinese New Year, we like to serve dishes that represent good health, good fortune, or other well wishes.  As for this particular dish, it represents happiness for the family and wealth.  The pronunciation of shrimp in Chinese sounds similar to laughter (ha).  So, the more you eat, the happier you’ll get!  Also, the shape and the golden color of these Firecracker Shrimps resemble the golden nuggets that ancient Chinese used.  Now, you know why you should make this dish for Chinese New Year!  



I hope you enjoy today’s recipe and tutorial.  Please stay tuned for more fun and delicious recipe next week! 預祝大家金銀滿屋, 日日笑哈哈!



 
 
Ingredients and Tools Used:
Egg Roll Wrapper (Click here for more information)
Microplane (Click here for more information)
Sambal Oelek Chili Paste (Click here for more information)
Light Soy Sauce (Click here for more information)
Sweet Chili Sauce (Click here for more information)
Rice Vinegar (Click here for more information)
Corn Starch (Click here for more information)
Sesame Oil (Click here for more information)
Asian Spider Strainer (Click here for more information)
 

Easy Holiday Appetizer – Ham and Cheese Puff

Are you enjoying the holiday recipes that I’ve been sharing in the past few weeks?  I certainly hope so.  If you’ve missed any of them, simply check out the previous posts on my blog.  You might have noticed that I have shared quite a bit of desserts and sweet treats.  So today, it’s time for some savory treats.  Check out this Easy Holiday Appetizer: Ham and Cheese Puff. 



Don’t they look gorgeous and dramatic?  However, they are significantly less complicated to prepare than they look!   Shhh….you don’t have to tell anyone how easy and simple it is to make them.  If you haven’t already done so, watch the YouTube video tutorial at the beginning of this post.  You’ll want to run to the kitchen and make some right the way!   



These Ham and Cheese Puffs has a flaky and buttery crust, along with a cheesy and meaty fillings, with a hint of smoky flavor from the smoked Gouda cheese.  You can certainly use any cheese, but the smoked Gouda is really one of my favorites!  Its smoky flavor inside these puffs is just amazing!  I also used uncured deli ham for the fillings.  Again, you can substitute with turkey, or chicken breast, etc.  Just make sure the meat is thinly sliced so it heats up evenly during the baking process. 



I hope that you enjoyed today’s recipe and video tutorial.  These Ham and Cheese Puffs will certainly make a wonderful party appetizer, so please give them a try soon!

Don’t forget to subscribe to my YouTube channel here.  This way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published. I share a new video tutorial/recipe every week.


Tools and Ingredients Used:
Puff Pastry (Click here for more information)
Smoked Gouda (Click here for more information)
Uncured Ham (Click here for more information)
Pizza Wheel (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Silpat (Click here for more information)

Spicy Salmon Poke Taco

Every morning, we listen to a local radio station on our way to school.  Last Tuesday, they mentioned Taco Tuesday and played a funny “Raining Tacos” song!  That funny song stuck in my head all morning long! 



Anyway, the Kids asked what’s a “Taco Tuesday”!!!  After explaining what it is, they came up with a brilliant idea that would help our weekly meal plan!  



The Kiddos suggested quite a few items that we’ll eat for each day of the week.  Some are practical but some aren’t quite helpful.  You know we’re having too much fun doing this when “Waffle Wednesday” almost made it to the list!



In the end, here are what we have so far: Mushroom Monday, Tofu Tuesday, Wonton Wednesday, Tomato Eggy Thursday, Fishy Friday, Soupy Saturday, and Spaghetti Sunday!  And we’ll alternate the menu every other week so we won’t get too bored with each item.    



But before we do Tofu Tuesday, allow me to have this Spicy Salmon Poke Taco for Tuesday!   It’s definitely more fun than tofu, in my opinion.  Not long ago, I shared a Poke Bowl recipe with you here.  Sounds familiar?  Yes, that’s the Spicy Salmon Poke recipe that I used in these tacos!  But besides the poke, I also added a layer of crab meat and diced avocado in these tacos.  Then, I topped them off with Japanese chili threads, micro greens, and a delicious spicy mayo sauce!  These tacos are so good!  You can taste the sweetness from the seafood and that balanced well with the spiciness from the sauce; The crunchy texture from the wonton wrapper contrast really well with the creamy avocado!  Each bite is heavenly!  



If you haven’t check out my video tutorial at the beginning of this post, be sure to do so after reading the post.  These Spicy Salmon Poke Tacos would definitely be a wonderful appetizer to serve at your next party or gathering.  You can prepare the wonton shells along with other items for the fillings and have the guests assemble their own tacos, similar to a taco bar set up!  I’ll list some of the ingredients that I used in this recipe at the bottom of this post for your reference.  Stay tuned for more fun and delicious recipe next week!  Have a Fun-Filled Friday!




Ingredients used:

Light Soy Sauce (Click here for more information)
Rice Vinegar (Click here for more information)
Hawaiian Salt (Click here for more information)
Sesame Oil (Click here for more information)
Black Sesame Seeds (Click here for more information)
White Sesame Seeds (Click here for more information)
Sriracha (Click here for more information)
Chili Threads (Click here for more information)
Japanese Mayo (Click here for more information)
WonTon Wrapper (Click here for more information)
Hawaiian Salt (Click here for more information)
Grapeseed Oil (Click here for more information)
 

Don’t forget to subscribe to my YouTube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.

Baked Mozzarella Cheese Sticks

Hope you had a wonderful Christmas celebration with your family.  Did Santa treated you well this year?  I certainly hope so.  My Brother hosted our family Christmas gathering at his place for the first time.  It was warm and wonderful.  We had a pot luck style party so we all brought a dish or two to share.  I’m really thankful to spend time with my family, to eat, talk, laugh, share, drink, and then eat some more.

As I promised last week, I’m sharing an appetizer recipe with you in case you’re hosting a party to ring in the New Year.  Let me present to you, Baked Mozzarella Cheese Sticks!  These are not just special occasion party food!  My kids love them so much that they asked me to make them every once in a while.  Best of all, they are super easy to prepare.  You can also prepare these ahead of time and keep them in the freezer right before your guests arrive.  They only take 10 minutes to bake and will turn out perfect every single time.  Have you checked out my video tutorial above?  You can even have a little competition to see whose melted cheese stretches the longest!

I hope you enjoy today’s video tutorial and recipe.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published.  Last but not least, I want to wish you and your family a healthy and prosperous 2016 that is also filled with good food and great companies!  Please take care, until next time!  Cheers!

Tools and ingredients used:

Mozzarella String Cheese (Click here for more information)
Panko Bread Crumbs (Click here for more information)
Marinara Sauce (Click here for more information)
Organic Cooking Spray (Click here for more information)
Calphalon Nonstick 2-Piece Baking Sheet Set (Click her for more information)
Cooling Rack (Click here for more information)

Roasted Gold Acorn Squash with Arugula

Finally, the temperature is cooling down in Southern California.  Phew….I thought the summer would never end!  It’s time to bring out the light sweaters and Autumn ingredients.  Some of my all time favorite Fall ingredients are on this plate, Gold Acorn Squash, Arugula and Pomegranate!  Nice and simple.  This dish is not just only a gorgeous to look at, but also delightful to the palates.



I love to keep the flavors nice and clean in this recipe so that you can taste each ingredient.  When the fruit and vegetable you use are in season, they taste the best!  In my opinion, the best way to prepare them is to keep it simple.  Therefore, I roasted these gold acorn squashes with just a little brown sugar, salt, pepper and oil to bring out it’s natural sweetness and slightly nutty flavor.  After roasting, it is tender, creamy and oh so satisfying!  The soft and tender squash is resting in a bed of crisp and peppery arugula, sprinkle with the crunchy, sweet and tart pomegranate seeds on top. Each bite is heavenly.  




Here’s how I prepare this dish, follow me to the kitchen!

1) & 2)  Preheat oven to 400F degree. Wash and pad dry the gold acorn. Cut them into 1/2-inch thick slices and remove seeds.

3) Place on two large sheet pan and drizzle with grapeseed oil.



4) In a small bowl, mix the brown sugar, salt and pepper together. Sprinkle over the acorn squash slices. Gently toss with your hands to evenly distribute the seasonings.

5) Roast the acorn squash for 10 minutes, then flip the squash and rotate the baking pans. Bake for another 10 minutes, or until squash is golden brown on the edges and tendered. Remove from heat and let cool slightly.

6) In a large bowl, toss all the salad ingredients together. Taste and adjust flavor to your own preference.  To assemble:  On a large serving platter, place the arugula salad on the bottom and top with roasted gold acorn squash. Enjoy!



Nice and simple, isn't it?  This dish is perfect for your upcoming Thanksgiving gathering.  You can serve it as an appetizer, or as a side dish.  It’s elegant enough to impressed your guests and super easy to prepare, in other words, a very host friendly dish!  I hope you’ll give this recipe a try.  I’m sure your friends and family will fall in love with it just after trying a bite. Stay warm and wish you all a happy gathering. 

Asparagus Ribbon Salad with Lemon Vinaigrette

One of my favorite Spring vegetables is asparagus.  I usually prepare them on the grill, make Green Gazpacho cold soup or roast them in the oven.  And lately, I fall in love with eating them raw as in this Asparagus Ribbon Salad with Lemon Vinaigrette.  They are shaved to ribbon thin and the acidic vinaigrette helps soften them a little.  So, the texture of the asparagus holds up and is crisp-tender.  Really refreshing and delightful to eat.       
 


Preparing the Lemon Vinaigrette couldn’t be any easier.  It consists of lemon juice, Dijon mustard, a little bit agave to balance out the tartness, extra virgin olive oil (I used a Meyer lemon infused olive oil), kosher salt, and freshly ground black pepper.  It compliment the flavors of the fresh asparagus very well.



I top the salad with a few shaved parmigiano reggiano and toasted pine nuts.  You can use any other nuts that you like but I love the buttery pine nuts and the slightly salty and very flavorful parmigiano reggiano here.  Each bite is perfect and leave me craving for more!



Here’s how I prepare this salad:
1) In a small pan, toast the pine nuts on low heat until golden brown.  Be careful not to burn them, toss them frequently.  Set aside and let cool.

2) Gently wash and pat dry the asparagus.  Trip off about 1-inch off the root. 
3) With a vegetable peeler, peel off the outer layer on the bottom 5 to 6-inches.  Discard the peels. 



4) With the vegetable peeler, shave along the long strands of the asparagus from tip to end.  Place asparagus ribbons in a large mixing bowl, set aside.
5) In a medium mixing bowl, whisk lemon juice, mustard, agave together. 
6) While whisking, slowly drizzle in the olive oil until vinaigrette emulsified.  Add salt and pepper, to taste.  Gently toss enough vinaigrette to moisten the asparagus ribbons.  You might not need all the vinaigrette.  You can toss in the pine nuts, or sprinkle them on top.  With a vegetable peeler, shave a few parmigiano reggiano on top and enjoy!



As simple as this!  I hope you enjoy today’s post and recipe.   Give it a try and I’m sure you’ll love this salad a lot too.  Stay tuned for more refreshing Spring and Summer time recipes to come!



Props used in this post:

Core Bamboo 3-Piece Cutlery Set (Click here to see product information)

Wood Print Photography Backdrop (Click here to see similar product)
Libbey County Fair Drinking Jars (Click here to see product information)
Core Bamboo Cutting Board (Click here to see product information)
Aqus Striped Paper Straws (Click here to see product information)
Salad Plate (Click here to see similar product)

Cream White Corn Soup with Crispy Prosciutto

I grew up with creamy corn soup since I was little, did you?  It's probably one of my best friends at the dinner table (or late night supper) in my college years as well!  Unfortunately, those that I had devoured without the slightest hint of hesitation were limited to the canned version. ahem....




I have to say, I loved the canned version, too.  That was kind of like comfort food to me.  So, why make it from scratch, you might ask?  It's simply because that's the difference between a pretty good soup, and a totally awesome one!  Yes, try it once with the fresh corns and you'll never turn your head back to the canned isle in the supermarket, ever again!  And really, there isn't a lot more work to do to put this fresh Creamy White Corn Soup together compared to the canned version.  So, that little step of chopping the fresh corn kernels off the cobs is well worth the investment of your time. 




There’s a little secret in making this soup nice and thick, creamy without using too much cream.  Ready for the secret?  The natural starch from the fresh corn.  To be more specific, the starch between the corn kennels and the cobs.  So, make sure to scrape the cob real good to release the starchy power!  Oh, there’s one more thing, my childhood version of this soup didn’t have the fancy crispy prosciutto on top, of course.  But that’s a wonderful addition and simply turning this soup from homemade comforts to somewhat gourmet. 





Want to see how I make this Creamy White Corn Soup with Crispy Prosciutto?  Follow me to the kitchen!

1) Preheat oven to 375 degree F.  Place prosciutto on a silpat/parchment paper lined baking pan. Bake for 9 to 11 minutes.

2) Remove from heat and let cool on wiring rack.

3) Simply make sure each corn kennel is nice and plum, and not dried up.  Don’t be afraid to peek inside the husk.  And only remove the husk right before cooking.  That would keep your corns nice and fresh for the longest time.

4) Cut corn kernels off the cobs.  




5) Make sure to scrape the starch off the cobs as you cut.

6) In a large saucepan, bring the corn and chicken stock to a boil. Lower the heat and let the soup simmer for 5 minutes.  I used a low sodium chicken broth, you can use anything you like, even vegetable stock would be nice in here as well.

7) Remove the soup from heat, with a handheld blender, puree the soup to your prefer consistency. You can also do that with a blender or food processor too.

8) Season the soup with granulated garlic, parsley, white pepper and salt, to taste.



9) In a small bowl, mix the corn starch and water together until smooth and no big lumps.

10) If you used a blender, return soup to the saucepan and reheat.  Slowly add the corn starch slurry while gently stirring the soup.  Let soup return to a boil.

11) Then, remove from heat and stir in the cream.

12) Ladle soup into bowls and crumble cooled prosciutto on top. Enjoy!






You might noticed that I used white corns here.  I think they are sweeter than the yellow ones.  But of course, you can use either, or both.  The natural sweetness from the corns is amazing.  The crispy and salty prosciutto on top compliment this creamy soup perfectly.  I hope you’ll take advantage of the sweet corn season (From May through October) and give this recipe a try.   Do you have a favorite corn recipe?  Don’t forget to share in the comment below.  I would love to try them too.






Props and Tools used in this post:

Small Bamboo Spoon (Click here to see similar product)

Shoji Paper Roll Up Window Blinds used as backdrop (Click here to see product information)

Cuisinart 2-Speed Immersion Hand Blender (Click here for more information)
Silpat Baking Mat (Click here for more information)
OXO Measuring cups (Click here for more information)