Classic California Roll – 2 Ways 經典加州卷 (兩式)

My kids love Japanese food, I guess that runs in the family!  Unlike my Little Girl, my Son is not quite fond with raw fish or sashimi, just yet.  My Little Girl is definitely more adventurous in terms of trying new food.  But one item that they both enjoy is California Roll!  Well, honestly, I think California Roll is in the “American food” category, not Japanese.  Ha!  Of course, I’m not going to be technical with my kids.  After all, I always encourage them to try different/new food, and California Roll is definitely a good starting point when you are new to Japanese food.



That’s why today I am sharing with you on how to make the Classic California Rolls in 2 different ways 經典加州卷 (兩式).  These are quite easy to prepare as you can see from the video tutorial above.  I prepare rice and Chinese dishes almost everyday.  Therefore, I prepare my sushi rice in my trusted rice cooker.  If you don’t have one, you can prepare the rice in a pot on stove top, or get a box of to-go rice. 



There are a few basic tools and ingredients in preparing sushi rolls, such as the rolling mat, nori (seaweed), sushi seasoning package, etc.  I’ll list them all at the end of this post for your reference.  After you’ve obtained these basic tools and ingredients, you can make different type of sushi rolls.  The sky is the limit and you can be creative with the fillings you like as well.



In the video tutorial, I shared two different ways of making California rolls.  The first way is the more classic way, with the nori on the outside and the rice and fillings wrapped inside (see picture above).  I also used the classic ingredients, such as avocado, Japanese cucumber, and imitation crab meat.



The second way of rolling the California Roll is with the rice on the outside, wrapping the fillings inside the nori.  Then, I roll the entire sushi roll on some toasted sesame seeds for more flavor and textures.  Last but not least, some masago eggs on top for a crunch.  They are comparable to tiny caviar with a little salty and briny pop. 



I hope you enjoy today’s recipe and video tutorial.  These are so easy to make and they’ll make wonderful summer party food as well.  Thank you for stopping by today and stay tuned for more fun and easy recipe and videos.


Tools and Ingredients Used:
Zojirushi Rice Cooker: (Click here for more information)
Nori (seaweed): (Click here for more information)
Japanese Short Grain Rice: (Click here for more information)
Japanese Powdered Sushi Rice Seasoning (Clickhere for more information)
Toasted Sesame Seeds (Clickhere for more information)
Imitation Crab Meat Sticks (Clickhere for more information)
Sushi Bamboo Rolling Mat (Clickhere for more information)

Portobello Mushroom and Avocado Oven Fries—Easy, Fun and Healthy Entertaining Recipe

Cheesecake Factory is one of my favorite restaurants to dine out.  If you haven’t check out my Brown Wheat Bread (Cheesecake Factory Style) recipe, you’re missing out.  (Simply click here for the recipe)  A while ago, I tried one of their appetizers and fell in love right the way.  Yup, they have these Portobello Mushrooms and Avocado Fries on the menu.  Who would think of turning mushrooms and avocados into fries, right?  I think they are genius!   



But you might already know, I don’t like deep frying in my kitchen.  Not only that uses lots of oil, but also means lots of left over oil.  I hate to see ingredients go to waste. Plus, I’m sure all of you would appreciate some healthier snack options around the holidays, right?  These oven fries are also much easier to prepare than heating up a pot of oil to deep fry.  Most importantly, you’ll feel much better after enjoying these fries.  They are so addictive that you won’t be able to stop at just one.




These oven fries has a super crispy crust, which contrast really well with the meaty and creamy textures of the mushroom and avocado.  What gives these oven fries that super crispy and crunchy crust?  The Panko bread crumbs!  Panko bread crumbs are the Japanese version of bread crumbs that are super flaky.  You can see through from the package in the picture below that the crumbs are much bigger in size than the regular bread crumbs.  The panko is light and crunchy, perfect for oven-fries in my opinion.  I combine the panko with some parmesan cheese to make the coating more flavorful with a hint of nuttiness.  That compliment well with the earthy flavor from the Portobello mushrooms and mild, yet creamy avocado as well.




Still remember my Homemade Ketchup recipe?  Oh yeah, the Homemade Ketchup is perfect for these Portobello and avocado fries!



You can hear the crunch when you bite into the fries.  The Portobello mushroom is so meaty and juicy at the same time.  So good, and so addictive.



The avocado fries are equally good. Imagine slightly cheesy crust, along with the mild and creamy avocado inside. 



Oh my…these are simply divine.  With the Roasted Garlic Mayo as a dipping sauce, I can definitely make these fries a meal!  If you find yourself finishing the whole batch without sharing, you’ll then remember I’ve already warned you in this post.  Did I mention addictive?  



Are you ready to see how they are prepared?  Please, follow me to the kitchen.

1) Cut the Portobello mushrooms and avocado into 1/2-inch strips.
2) In a shallow dish, whisk together the flour, salt and pepper.  
3) Gently  toss the mushrooms and avocado in the flour mixture.  Coat evenly and shake off any excess flour (work on a few pieces at a time). 
4) In another shallow dish, lightly beat the eggs.  Then, dip the floured fries into the eggs, drip of any excess eggs.
5) In the third shallow dish, combine the panko and the Parmesan together.  Then, place the fries into the panko mixture.  Gently press the panko mixture onto the mushrooms and avocados. 
6) Place the fries onto the wire rack, leaving an 1/8-inch space between each fry.  Bake for 15 minutes or until golden brown and crispy.  Serve with Homemade Ketchup and Roasted Garlic Mayo.



Pretty simple, right?  If you want to get your Kids to eat more veggies, these fries certainly will do the trick.  Your Kids will be happy to devour these Portobello Mushroom and Avocado Oven Fries in no time!   These fries are great as appetizers for any party or celebration.  You can even make them ahead and reheat them in a 350 F degree oven for a few minutes before the guests arrive.  I hope you enjoy today’s recipe and pictorial.  Stay tuned for more easy entertaining recipes.





P.S.  I love these Wire Cone Baskets for the fries.  They are fun and festive.   Not only they are good for fries but also wonderful for serving bread sticks and onions rings.  If you’re interested to check out the product, please click here.  Have fun baking.

Breakfast Veggie Wrap

Did your Mom ever tell you that breakfast is the most important meal of the day?  And yup, Mom is always right.  When I start the day right with a scrumptious and healthy breakfast, I feel energetic and focused, well, at least until lunch time turns around.  I don’t necessarily have all the time and energy to fix something complicated and elaborated in the morning.  Remember, I’m not the morning person type, but more of an night owl!  So, I need a breakfast that I can be prepared quickly to keep myself sane before I get out the door!



My hubby always grab his breakfast on the go, too.  So, these Breakfast Veggie Wraps are perfect to fuel our bodies and souls with wonderful flavors and nutrients.  I love these wraps because they are super quick to put together.  You heard me right, you can get breakfast on the table in as little as 15 minutes!  Want to find out what I put in them and how to make these healthy and yummy wraps? 



For easy “grab and go” application, I used store bought tortilla wraps for this recipe.  I have them around the house quite often because they are very versatile.  You can use flour, corn, or whole grain tortilla wraps, really, whatever you preferred.  Then, I place a layer of scrambled eggs in the middle of the wrap.   While the eggs are still hot, sprinkle a generous amount of shredded Gruyere cheese on the eggs and the heat from the scrambled eggs will slowly melt the cheese.  I love melted cheese, don’t you?  For the grown up’s, I love to add a few dashes of hot sauce on top of the scrambled eggs, too. 



The next layer is the diced vine ripened tomato.  They are sweet and juicy, really add a lovely freshness and texture to the wrap.  I then top it all off with a generous layer of creamy California avocado!  Talk about decadent!  This Breakfast Veggie Wrap is so satisfying that you won’t even miss the meat, at all. 



Roll them up and simply wrap them with foil or parchment paper and you are good to go!  My kids love colorful food  (who doesn’t?), and these veggie wraps are one of their favorites!

Last but not least, I’m submitting this post and recipe to the Wake Up Breakfast with California Avocados Link-Up party hosted by Dine and Dish and Cookin’ Canuck.  I can’t wait to check out what others are cooking! 

Mexican Egg Benedict Recipe and Some Exciting News

My family members are big fans of Egg Benedict!  We have it for breakfast quite often.  Instead of the same old Egg Benedict, I make different variations all the time, such as this hearty, yet refreshing Mexican Egg Benedict. 



The traditional Egg Benedict consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce. Those are good, but this Mexican Egg Benedict is even better!



My Mexican Egg Benedict consists of toasted English muffin, topped with ground beef seasoned with taco seasonings; then covered with grated Jarlsberg Cheese (it’s mild and nutty) and sliced Avocados from Mexico (super smooth and creamy).  Then I topped it with a perfectly poached egg, a drizzle of salsa, a sprinkle of fresh cilantro, and served with a couple of lime wedges.  If that doesn't sound like the perfect breakfast, I don’t know what does.  I think Mamma is always right, breakfast is the most important meal of the day and let’s make sure we all eat well.




The sweepstakes is now over!  Thank you for your participation. 
Before we head over to the recipe and pictorial, I want to tell you about some exciting news!  So, are you ready?  I bet you are.  Here are the juicy details.  I’m joining Kitchen PLAY’s Breakfast Duos event, featuring Jarlsberg cheese and Avocados from Mexico.  It’s a great party that you don’t want to miss.  Yes, you are invited to the Breakfast Duos Twitter Party!  Best of all, it’s free to join and there is a treasure hunt at the party.  So, please follow all of the ten Breakfast Duos posts here and collect the clues about Jarlsberg and Avocados from Mexico that are included. They could be your ticket to winning one of six fabulous prizes at the Twitter Party (valued at approximately $100 each).  And my friends and readers, here’s is my clue for you:  Jarlsberg is available in a wheel, in a loaf, and in deli slices.  So, what are you waiting for?  Simply click here to register for the Twitter Party.



Wait, that’s not all, Avocado from Mexico is running an awesome sweepstakes and here is some of the information:
-Enter to win $2000 worth of cookware and other great prizes including free groceries!
-Over 500 prizes will be awarded
-You can enter on the Avocados From Mexico breakfast sweepstakes page
-Hurry, sweepstake ends April 14^th!
For more information and to enter the sweepstakes, please click here.

Please also join Avocado from Mexico’s Facebook page here and follow all of their exciting news.



Alright, now that I've got all those exciting news covered, let’s check out more pictures of this scrumptious Mexican Egg Benedict, shall we?



I love poached eggs and I can probably make one with my eyes closed, or not.  I love that the gorgeous yolk runs all over and mixes with the rest of the ingredients.   



Here’s how I make these beautiful Mexican Egg Benedict. 
1) Split the English muffins in half and toast them to golden brown and crispy.
2) Grate the Jarlsberg cheese, set aside.
3) With a wooden spatula, break the ground beef into small pieces as they brown in the skillet.
4)  Then, add the taco seasoning package.  Set beef aside.




Next, we get the poached eggs ready.  Here’s how to make the perfect poached egg:

1) Bring a small pot of water to a simmer, NOT boil, just simmer.
2) Add about a teaspoon of vinegar into the water. 
3) Stir with a wooden spoon in one direction to create the circular motion in the water.
4) Gently slide the egg into the water.  (Note: it’s better to crack the egg into a small bowl first instead of cracking the egg directly into the water to prevent breakage)
5) Let the egg cook for 2 minutes, the circular motion in the water will help fold in the egg white.  Then, gently flip the egg and cook for another minute or two, until the egg white is set and the yolk is still soft.
6) With a slotted spoon, remove the egg from the water and gently tap on a paper towel to remove excess water.

Note: I usually poach two to three eggs at a time.




Last but not least, let's get the avocado slices ready.  Here’s how to cut the avocado to get the perfect slices:

1) With a sharp knife, run the knife over and around the skin of the avocado to split it in half.
2) Gently twist the two sides and it’ll split in two halves.
3) Tap the knife into the pit and twist.
4) The pit should come right off.
5) Slice the flesh of the avocado; be careful not to cut through the skin.
6) With a large spoon placed between the flesh and the skin scoop the flesh out.  You should get perfectly sliced avocados.



Now that we've got all the ingredients ready, here’s how to assemble the Mexican Egg Benedict:

1) Place the toasted English muffin on the serving plate.
2) Spoon the cooked ground beef on top in a single layer, as much or as little as you want.
3) Sprinkle a layer of grated Jarlsberg cheese on top.  The heat from the ground beef will melt it slightly.
4) Place a few slices of Avocado on top.
5) Top with the poached egg.
6) Drizzle the salsa, sprinkle some fresh cilantro leave on top, and serve with a couple of lime wedges, enjoy!



Pretty simple, isn't it?  I hope you all enjoy today’s recipe and give it a try soon.  I know you'll love it.  Please don’t forget to register for the twitter party and sign up for the sweepstakes!  Good luck everyone.






Disclosure:  This is a sponsored post for Kitchen PLAY, Jarlsberg cheese and Avocados from Mexico.  All opinions are 100% my own.