1LBS green onions 4TBSP chili pepper flakes (gochugaru Korean chili flakes if you have) 2TSP sugar 3TBSP fish sauce 2TBSP minced garlic 1TBSP minced ginger Lucky saids, mom whatcha cookin today?! Lol
Put everything in food processor minus the green onions (we use a coffee grinder) blend to a thick paste Trim roots off end of green onions and wash thoroughly a few times. I always like to get my work area ready. You don’t have to wear gloves but I think for sanitary reasons it’s good. Get a big bowl, put the green onions, and paste in. I like to get right in there and make sure everything is all coated. Since it’s able to sit in the fridge for weeks and up to months if stored properly it should be handled properly. But let’s get real these aren’t going to last that long!You can store in any airtight container. I like to you use this. A Mason jar works just as good too! Put on the counter over night, then store in fridge. We start eating them by the next day. But the flavours intensives as it ferments during the up and coming weeks. These are excellent as is, as a side, in soups, stirfrys. It’s such a simple recipe, yet very satisfying. Will last for a while in fridge if stored properly.
1TSP icing sugar to garnish (optional) Preheat oven to 425F. Line a baking pan parchment paper or nonstick sheets. In a saucepan, combine 1/2CUP milk, 1/2CUP water, 1/2CUP butter, 1TSP sugar and 1/4TSP salt. Bring to a light boil over medium heat then remove from heat and stir in your flour with a wooden spoon. One flour is incorporated, place back over heat stirring constantly for 1 to 2 minutes to release extra moisture and to partially cook flour. A thin layer will form on the bottom of the pot and dough will come together into a ball.
Put dough in a large mixing bowl and beat using an electric mixer on for 1 minute to cool mixture down. Add 4 eggs, 1 at a time, allowing to fully incorporate between each egg. Beat another minute until dough is smooth and forms a thicker glossy batter. Transfer the dough to a piping bag fitted with a 1/2″ round tip. Pipe roughly 25-30 puffs, each 1” round by 1/2” tall rounds. Keep them 1″ apart. If you get points on the top, wet finger tips lightly with water to smooth tops out. Bake at 425F for 10-12 minutes. Then reduce temperature to 325F and, bake 20-22 minutes longer or until golden brown on top. Transfer to wire rack to cool completely.
In a large mixing bowl, combine 2CUPS heavy cream, 4TBSP sugar and 1TSP vanilla. Beat on high speed until stiff peak for about 2 minutes. Transfer to a piping bag fitted with a large open star tip. Cut cream puffs in half put cream on both inside bottoms, place blackberry in centre of bottom then cream puff top back on. They were so delicious! When the kids aren’t around Lucky gets a turn hehehe
Some we filled with whipped cream inside the puffs. I used a long piping tip to put cream in centre of puffs. Some puffs we sprinkled with icing sugar ontop. Get them while they are out cause they aren’t going to last long! Does your family love Cream Puffs?
These are so simple! They never last, there a crowd pleaser. Packages of Salted Saltine crackers 1CUP milk chocolate + 1TBSP coconut oil, or butter or margarine or vegetable oil. Whatever Then your toppings of your choice. And the possibilities endless. We like coconut, crushed smarties, crushed Reese’s, & cut up chocolate mint bars
I just melt chocolate/oil in microwave for 1 minute then stir and then in for another minute. Usually all it takes but it also depends on how big your Chocolate is or how your microwave works.
I like to get my work area all ready. I use silicone sheets. Place half cracker into melted chocolate then press into a topping bowl, set aside on silicone sheet. Repeat til all done.
I always run out of toppings before I do chocolate so I smooch up a few crackers into the remaining chocolate and drop by TBSPs onto the sheets. Makes little sweet & salty clusters. Takes about an hour for all the chocolate to set.Everyone I know loved these! Just can’t beat how simple and easy they sre.
Who doesn’t want a pizza Quesadilla? I know Lucky does lol. This is so simple. These are made with my homemade flour tortillas but you can use store bought tortillas as well. Now spread your tortillas out and top your pizzas. We went with simple tonight. Pizza sauce, pepperoni, mozza cheese, & crushed chilis It’s pizza so anything goes. You top them with that you like. Bake 425F about 12-15minutes til nice and crisp on bottom but still pliable to be able to fold.Take out of the oven fold in half immediately and cut into wedges. I cut them in 4 pieces each. Can you see me.. I’m way back there hehehe just making sure momma is serving it up soon!
The kids love them. Super simple, they cook fast and taste great!
Worked with lots of Daikon this past week. 2TBSP each rice vinegar & soya sauce 1TBSP each sesame oil & cane sugar 2-4TBSP each garlic & ginger, minced 1/2TSP red pepper flakes Ground pepper 1/2CUP water Cornstarch/water mixture to thicken Half daikon sliced thinly about the size of toonie pieces. 1 carrot thinly sliced, 1 red onion thinly sliced and a half full of sliced napa cabbage
I boil my daikon about 15minutes until it turns translucent. Drain, set aside. Stirfrys come together fast. Throw everything in your hot wok minus the daikon, cabbage and cornstarch mixture. Stirfry high heat for about 3-4minutes. Stirring frequently. I then thicken this with my cornstarch mixture, throw on my daikon and cabbage. Stirfry just a couple minutes. Stirring constantly.
Lucky saids finally, I’ve been waiting all day! Sorry foods on the floor ?, it was only there for the picture lol
