Pan fried Salmon Fillets with tomatoes and sage butter sauce

Can you think of even one Chinese dish that uses olive oil? I can't !! i cook everyday and not necessary chinese and i do not cook with Olive Oil until as part of the Foodbuzz Tastemaker Program, I received Crisco Olive Oil. and the Light Tasting Olive Oil which was recommended for frying caught my attention. It's about time that i have to think of my family's health and according to a well known chinese chef, that when cooking with Olive oil , the ingredients don’t absorb large amounts of olive oil as they do with other types of oil, thus will help reduce calories.

Click HERE for recipe

Chicken Parmesan Birds Eye® Voila!®

As part of the Foodbuzz Tastemaker Program, I received Birds Eye® Voila!® - Chicken Parmesan at the most appropriate moment, saving my day. With every crisis, comes an opportunity  for someone or something.  The someone was me, the crisis was, i had a deep cut on my index finger and can't continue to cook dinner, so, the opportunity came for me to open up this pack of - Chicken Parmesan and in minutes, dinner was served.  You should see the twinkle in Renee's eye when she saw what was in front of her - a plate of breaded tender white meat chicken, penne pasta and roma tomatoes in marinara sauce.  it was lip smacking good and utterly satisfying.  Thank you Birds Eye® Voila!®, you saved my dinner.

I have to apologize for this belated post as it was impossible to type without the index finger and am now struggling to type with one index finger at this moment to fulfil my commitment as part of the Foodbuzz Tastemaker Program.

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Enjoy some of Friday's® delicious entrees including a drink of choice:

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Eclairs

I have made eclairs and i have made eclairs, also i have made cream puffs but what is the difference between a cream puff and an eclair? Both are made with choux pastry, so, shape is only essential difference. Every time i make a batch of choux pastry, i will pipe some round and some long. To my grand kids, don't ask if they want cream puffs or eclairs. Renee will say she wants the round ones and Alexander prefers the long ones - no name calling. To me, somehow the round ones - cream puffs are more photogenic but eclair is the ugly duckling...............

To continue reading and the recipe with how-to is HERE

Twice Baked Potatoes

Potatoes need no introduction and bla bla bla about how good and bad they are. I just would like to let you all know about toxicity in potatoes. I am sure many of us did not realise that potato plant poisoning occurs when someone eats the green tubers or new sprouts of the potato plant. The poison is found throughout the plant, but especially in green potatoes and new sprouts. Never eat potatoes that are spoiled or green below the skin, always throw away the sprouts (the green is due to a high concentration of the glycoalkaloid poison). Potatoes that are not green and have had any sprouts removed are safe to eat. Read more from Snopes.com.

To continue reading and the recipe is HERE

Fish Maw Soup

In Cantonese culinary, 鲍参翅肚 (abalone, sea cucumber, shark fin, and fish stomach) are considered the top four gourmet items from the sea. The fish stomach referenced here is the fish maw.


For those who don’t know, fish maw is the air bladder (also called swim bladder) that is found in all fish except sharks and rays. The maws served in restaurants are usually from the conger pikes. The cleaned maw is dried and then deep fried to make it puffy. In this state it will keep indefinitely. . The maw in itself is a texture ingredient only, it has no fishy taste, and is usually cooked with other strongly flavoured ingredients.it takes on the flavor of surrounding ingredients it is cooked with like a sponge.


To read further and for recipe click HERE

Yau Yee Cheng Chee Yoke/Steamed Ground Pork With Dried Squid

This dish is without a doubt in any MOM's repertoire, asian moms that is. Steaming ground pork and adding whatever to enhance the ground pork has been cooked and served since time immemorial.

To read further and for recipe, it is HERE

Buttermilk Scones

Using buttermilk, instead of heavy cream, makes a lighter, more bread-like scone. They are baked at a higher than normal oven temperature which gives them a darker, crispier crust............

To read further and the recipe can be found HERE

Coconut Milk Egg White Tarts

Julie, a reader of my blog, requested if i have a recipe for this egg tart. She said that she does not know how to call this tart, so do I !!!. I have not heard of it, she said she ate them in Hong Kong and I regreted that she did not ask me a year ago cos i was in Hong Kong last year and would have gone to get some. Julie, thank you for introducing me to this tart and have the confidence in me to try and build up a recipe from looking at a picture.

To read further and the recipe is HERE