Stuffed Shell

Another super easy meal for my breaking fast dinner today. I have chicken stuffing with cheese on a spread of spaghetti sauce.
Ingredients:
1/2 lb ground chicken
1 small onion
1 small green bell pepper
1 egg
1 cup of cottage cheese
1 cup of chopped mozarella cheese
1 cup of gouda cheese
2 cups of spaghetti sauce
18 pieces jumbo shell noodle

Method:
Cook chicken, onion and green bell pepper in a skillet. Let it cool, drain and set aside.
In a big pot boil water and salt.
Cook the jumbo shell for about 20 minutes.
Drain and set aside.
In a big bowl, mix chicken with egg, cottage cheese, and gouda.
In a baking sheet, pour the spaghetti sauce for the base.
Stuff the mixture into each shell and line them up on top of the spaghetti sauce.
Then top it off with the mozarella cheese.
Bake in the oven covered with foil at 350 degree F for about 25 minutes.
Serve warm. Enjoy!
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Spaghetti and Shrimp in Wonton Wrap

I received Valentine's package from Honey today. Inside the box was a teddy bear, a bouquet of red roses with clear glass vase, a box of chocolate and a bath set. I love roses. They are beautiful and can lit up any room.
I am going to give honey a big musical card and a teddy bear. We both seems to be collecting teddy bears all these years.

So, for dinner tonight, I cooked spaghetti and shrimp in wonton wrap. It was a simple dinner but definitely was taking time to prep.

The first thing I did was to boil 7 cups water in a big pot.

Then I boil half a box of thin wheat spaghetti.

As Julia Child used to say, do not add oil in the spaghetti. It will not soak up the flavor from the spaghetti sauce.

Mozarella Cheese and Guava Pillow

This is a simple recipe I put together to finish off my mozarella cheese and guava paste.
I use a wanton wrap skin to make the pillow cover for the cheese and the guava paste.
Deep fry this wanton in cooking oil.
Serve warm.

Pineapple and Cottage Cheese

There is one dessert that I like to buy from the snack bar at my office. It is a simple dessert of pineapple and cottage cheese. Sometimes when I am lucky, they sell peach with a dollop of cottage cheese. Either of this food is delicious. For one slice or a ring of pineapple and cottage cheese they charge around $1.45. For peach, they set out about 3 slices of peach that came right out of the can.

Every time I shopped for my groceries items, I make sure I have a stock of a can of pineapple and a tub of cottage cheese. To assemble it is easy. Lay down few slices of pineapple and dollop the cottage cheese on top of it. Drizzle some of the pineapple juice on top of the cottage cheese. Serve chill. Enjoy!

Salmon with Cheesy Spinach

Salmon is loaded with omega 3 and very good for the body. Honey and I love salmon. We like salmon in our fried rice, baked salmon, or grilled salmon. For this dish, I am serving salmon with warm spicy basmathi rice.

Ingredients for the salmon:
2 pieces salmon
1 packet spinach
1 tablespoon chopped garlic
1 teaspoon black pepper
1 teaspoon soy sauce
2 tablespoon cottage cheese
1 tablespoon olive oil

Ingredients to prepare the rice:
1 cup basmathi rice
2 cups water
1 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon ginger powder
1 tablespoon olive oil
1 teaspoon parseley flakes

Method:
Drizzle soy sauce on the salmon. Put to the side.
In a skillet, heat olive oil. Add chopped garlic. Add spinach and cook until wilted. Add black pepper. Mix well and turn off the stove. Set it aside.

Cook rice in rice cooker. Mix all ingredients. Turn on the rice cooker.

Add cottage cheese to the spinach. Mix well.

Take a baking dish. Paste spinach to the side of the salmon. You could also put the spinach right on top of the salmon. Lay salmon in the baking dish.
Bake the salmon at 400 degree F for about 20 minutes.

Serve warm with rice. You could also serve this salmon with mashed potato, baked potato and steamed vegetables. Enjoy!

Cheesecake (Ricotta Cheese)

A little twist on this cheesecake. I am using ricotta cheese instead of cream cheese. The taste is really great. It is baked in the oven and so the cheesecake texture is a little bit firmer with some flour mix to it.

Ingredients:
15 oz ricotta cheese
3 eggs
1/4 cup sugar
1/3 cup milk
1/4 cup all purpose flour
1 tablespoon vanilla extract
pinch salt



Whisk ricotta cheese in a bowl with 3 eggs. Then add sugar, vanilla and milk. Mix well.

I used ready made graham cracker pie shell.
Decorate with strawberry syrup.
Bake in the oven at 325 F for about 40 minutes or until cooked.

While enjoying this cheesecake, I continue making the clover shape yo yo. This is really a fun project to do. Read more about here.

Eggplant Wrap

Ingredients:
1 medium eggplant
4 small sweet peppers
1 square tortilla wrap (I used wheat tortilla 5 X 8 sheet)
1 cup shredded cheese ( I used Dubliner cheese. It is my favorite cheese I bought from Costco)
salt and pepper
1/2 teaspoon turmeric powder
oil to pan fry eggplant

The first thing I did was to remove the eggplant skin. Then slice the eggplant thinly at lengthwise. Seasoned with turmeric, salt and peppers. Heat the skillet with some oil and pan fry this eggplant. Turn on the other side once.

I julienned the sweet peppers and removed the seed. Then I heat the sweet peppers into the same skillet where the eggplant was.
I grated about 1/2 cup of cheese.
Spread meshed avocado onto the wheat tortilla wrap.
Then pile up everything nicely in the center. Fold up the wrapper.
Gently lay the tortilla wrap in the skillet with the folded side down.
Turn once on the other side.
Cut the eggplant wrap with a sharp serated knife into 4 pieces. Serve warm.

Cheesecake (Plain)

This is my first cheesecake ever made. I follow the recipe from the package of the cream cheese. They are good enough to to my taste. I drizzled some strawberry jem at the top as decoration. But I didn't make a good swirl with it.