Category Archives: Cooking

Peanut Butter Bacon Pancakes

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Breakfast on weekends are a pretty big deal at my house. We are so busy during the week that we always skip out on the most important meal of the day. But not on Saturdays and Sundays! As you may remember, I made macadamia nut pancakes before.
This time lets use peanut butter! This recipe comes from Joy the Baker and I pretty much did exactly what she said so if you want instructions, click away!
Bacon and peanut butter sounds weird…but it worked well together, especially topped with banana. There is just enough peanut butter to give you a hint of nutty sweetness, but not enough to overpower your palate. Don’t just trust me for it, make it yourself!

Citrus Asian Chicken

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Inspired by the soy hoison orange salmon meal I make I wanted to make a chicken version. Who doesn’t love chicken right? And a roast chicken is a classic favorite because you get that tender meat with crispy skin.

So lets do this.

For the marinade, we don’t even need to make it pretty. Also long as we can fuse all the flavors into the chicken, we win! Smash and peel the garlic, cut off the roots and smash the green onions. Don’t even need to chop it! Just release those flavors!

Wash then peel some zest off one orange, and one lemon.

Throw the zest, garlic, green onions into the bag. Pour in the liquid ingredients. Give it a good shake, and taste it to see if it’s something you are proud of.

Add the chicken to the bag, seal and mix, shake, massage. Get all the flavors in there. Lay it down in a pan and refrigerate for a couple hours (the longer the better) and remember to flip the bag over halfway through, for even soaking.

Citrus Asian Chicken
Serves 4
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Ingredients
1 orange
1 lemon
2 green onions, trimmed and smashed
3 cloves of garlic, smashed and peeled
1/4 cup of soy sauce
1/8 cup of rice vinegar
1/4 cup (or more) of honey
4 chicken leg quarters, rinsed and pat dry
cooking oil (canola, or vegetable)
Instructions
1. Peel zest from one orange and one lemon with a vegetable peeler. Add peels to a large ziplock bag. Squeeze the juice from from the lemon and orange into the bag. Add the green onions, garlic, soy sauce, rice vinegar and honey to the bag. Shake. Taste it. If you want it to be sweeter, add more honey. If you want it to be saltier, soy sauce. BAM.
2. Add the rinsed and dried leg quarters into bag. Seal. Shake it, shake it. Lay the bag in a roasting pan (for even marinating). Let it sit in the fridge over night. Wake up in the morning and flip the bag over...so by dinner time it will be GOOD TO GO.
3.Preheat the oven to 425F. Warm your cast iron skillet for 10 minutes in the oven. Carefully take it out, place it on a heat safe surface and arrange chicken quarters on it. Cover with foil and bake for twenty minutes. Remove foil, add a tablespoon of water to skillet, and stir to loosen up browned bits. Baste legs with the pan juices. Return to the oven, uncovered, for another 20 minutes, or until golden and skin is crispy.
Serve with rice.
Notes
BONUS!!!
Even though you marinate over night, chicken can be very hard to penetrate with flavors (unless you brine) so if you save the marinade I can teach you how to make a glaze!!
Pour the gross chickeny marinade in a small pot. Over medium high heat, bring the marinade to a boil (to kill all the chicken grossness). Add 1/4 cup of sugar, and squeeze another orange into pot. Stir, reduce heat to get a nice simmer on low. Let the mixture reduce and thicken to a nice glaze that coats the back of the spoon, about 30 minutes. Add the glaze to your plate or rice, or straight onto the chicken!
Miemonster Chronicles http://www.miemonster.net/

Macadamia Nut Pancakes and Coconut Syrup

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I don’t think I will ever have maple syrup again. Which sucks, because I went to costco last year and got two huge bottles for a brunch I was hosting. Fail. Anyone need syrup?
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This picture is from Longhi’s. A super cute french decorated restaurant where we had my birthday breakfast in Hawaii. We had a sidewalk seat that overlooked the street and water, which was like a combination of my France trip last year! I looooved it.

I loved it so much, that I wanted to recreate a Hawaiian breakfast myself.

Macadamia Nut Pancakes
Yields 15
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Ingredients
1 ½ cups all-purpose flour
3 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
½ cup coconut flakes
½ cup macadamia nuts, finely chopped
Instructions
In a small bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together the buttermilk, melted butter, eggs and vanilla extract until well combined. Slowly whisk in the flour mixture and mix until just combined. Gently fold in the coconut flakes and nuts.
Heat a large skillet or griddle over medium heat. Grease lightly with nonstick cooking spray or butter. When hot, pour about ¼ cup of batter into a circle on the skillet for each pancake. Cook for about 1 to 2 minutes, until the batter starts to bubble and the underside is lightly golden. Use a spatula to flip the pancakes. Cook for another 1 to 2 minutes on the other side until lightly golden and cooked through.
Transfer pancakes to a plate and cover loosely with foil to keep warm. Repeat with remaining batter. Serve warm with maple syrup or other desired toppings.
Notes
Don't forget the coconut syrup recipe!
Adapted from Cookie Monster Cooking
Adapted from Cookie Monster Cooking
Miemonster Chronicles http://www.miemonster.net/
For the coconut syrup, I took the simple syrup approach. But instead of water, I used coconut milk.

Coconut Syrup
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Ingredients
1 can (14.5 oz) coconut milk
1 cup granulated sugar
Instructions
Pour the coconut milk and granulated sugar into a medium sauce pan. Place over medium heat and stir till the sugar is completely dissolved into the coconut. Once the mixture starts to boil, reduce heat to medium low. Let the syrup simmer for about 15-20 minutes, stirring occasionally to prevent burning. The syrup will reduce and thicken. Serve warm.
Miemonster Chronicles http://www.miemonster.net/

Slow Cooker Chronicles: Pulled BBQ Chicken

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I am not a fan of pulled meats. When we are at a bbq place, I prefer getting a half rack of ribs or wings still on the bone. I don’t wanna waste stomach space with buns! But sometimes that can be to much food for an earlier meal, so for the people I feed, I’ve made a beef brisket, I’ve made pulled pork…so I figure lets round it off with some pulled bbq chicken! I personally wouldn’t choose to eat more than two of these, but I’ve been told this meal is “bangin”, and I need to write about it. So here goes! I don’t have exact measurements, so bear with me!

Pulled BBQ Chicken
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Ingredients
6 chicken breasts, pat dry
Garlic Powder
Onion Powder
Paprika
Black Pepper
Salt
One large sweet onion, thinly sliced
3-4 Cups of BBQ Sauce
1 Cup of Chicken broth
Honey *optional
Instructions
Rinse and pat dry 6 chicken breasts, set aside.
In a small bowl, whisk together equal parts garlic, onion powders and paprika. Add a little salt and pepper to taste.
Season all the chicken breasts in the dry mixture.
Place in crock pot. Top with sliced onions. Add the chicken broth and the bbq sauce.
Cook for 8 hours on low.
Once cooked shred and taste the meat. If it's too salty, add honey. Mix well then cook on high for 15 minutes. Serve over buns and coleslaw if you like!
Miemonster Chronicles http://www.miemonster.net/

Simple Steak Dinner

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I used to be so intimidated by the idea of cooking a steak myself. But then I finally was like. Time to test it. Easy peasy. All you need is a little bit of salt and pepper and a well cut, perfectly done steak will speak for itself.

Sometimes during the week, I am so tired from work, and I don’t want to cook anything too time consuming or elaborate. And sometimes you just need a STEAK. Luckily, steaks don’t take that long and you can get it done fairly quickly. Here is the step by step. It’s barely a recipe!

When I get home, I like to pull the meat out of the fridge right away, rinse, and pat dry. I rub a little bit of vegetable or canola oil on it (not olive) and then season both sides, and let it sit out while I prep the veggies and heat up the grill pan. This is important because bringing the meat to almost room temperature helps it cook evenly!

Asparagus. People always make fun of my pee when I post pictures of asparagus, but you know what? I like fresh asparagus! It tastes good to me. Rinse those off, and hand break the stems off the bottom. Did you know that the hard parts will break off itself at the right spot? Don’t cut it because you might cut off too little and be left with a tough piece. Your welcome for that tidbit.

I toss this in olive oil and a little seasoning, let that sit and heat up my grill pan. Make sure its nice and hot. I like to oil the pan a tiny bit, so that I can see when it starts smoking and then I lay the steak down. Depending on how you well you want it done and how thickly cut your steak is will determine cook time. I like mine medium well or medium. So I usually do 3 minutes, then slightly rotate (to get criss cross grill marks) for another minute. Then I flip it and use the cheek test to know when its done.

What’s the cheek test? Let me tell you. If you press the middle of your steak with your finger, and its the same softness as your cheek, its rare. If it’s the same as your chin, medium, and your forehead, well. ITS A LOOSE TEST don’t get mad at me if you don’t have good cooking instincts.

After that, let the meat sit on a cutting board (so the meat can rest) and clean the pan and grill the asparagus until bright green and tender with a little crunch.

Well now I am hungry. How about you?

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