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Category Archives: Cooking w/the Diva

Cooking recipes submitted by my self, or contributed by other readers, members, etc.

Recipe of the day: Filipino Lumpia

 

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FILIPINO LUMPIA:

1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

1/2 cup chopped onion

1/2 cup minced carrots

1/2 cup chopped green onions

1/2 cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

 

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Recipe of the Day: Chicken Marsala

 

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1/4 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

4 skinless, boneless chicken breast halves – pounded 1/4 inch thick

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced mushrooms

1/2 cup Marsala wine

1/4 cup cooking sherry

Directions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

**Can be served with a side of Rice, mashed potatoes & gravy, or pasta

 

DEEP FRIED TILAPIA

 

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DEEP FRIED TILAPIA:

4 tilapia fillets

1 quart cooking oil (or Crisco)

1 1/2 cups seasoned flour or

1 1/2 cups all purpose flour mixed with 1 TBSP each: Garlic powder, black pepper, paprika, and ½ TBSP of salt

1. Heat the oil in a 3- or 4-quart pan to at least 375-degrees F. (just a couple of drops of water flipped off your hand will really crackle when the oil has reached this heat level).

2. Roll the Tilapia in the flour, shake off excess flour, and let the fillets sit on a rack or, on wax paper, for 5-10 minutes.

3. Roll the fillets in the flour a second time, shake off excess flour, and deep fry, no more than 2 at a time. NOTE** (frying more than 2 fillets at once drives down the oil temperature which will make the fish and coating soggy). Turn once in the pan after a minute or so and remove when golden brown. They should be done in under 4 minutes, white and flakey inside at the thickest section of the filet. Do not overcook!!!!

4. Drain each filet on paper towels for a few seconds and serve. ENJOY 😉

 

Recipe of the Day: Buffalo Wings

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12 chicken wings (about 2 pounds)

¼ cup tablespoons butter or margarine, melted

½ cup bottled hot sauce

2 teaspoons garlic powder

2 teaspoons paprika

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Blue Cheese or Ranch Dressing (for dipping)

Celery sticks (optional)

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  1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a reseal-able plastic bag set in a shallow dish.
  1. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.

3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10- 15 minutes more or until chicken is tender and no longer pink. Serve with Ranch or Blue Cheese. If desired, celery sticks.

Recipe of the Day: Quick & Easy Black Bean and Salsa Soup

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3 (15 ounce) cans black beans, drained and rinsed

1 1/2 cups vegetable broth

1 cup chunky salsa

2 teaspoon ground cumin

4 tablespoons sour cream

2 tablespoons thinly sliced green onion

3 teaspoons lime juice, 1 teaspoon garlic, freshly chopped cilantro and 1/2 fresh jalapeno pepper

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Directions:

Reserve 1 can of beans. In an electric food processor or blender, combine 2 cans of beans, broth, salsa, pepper, garlic, lime, cilantro, and cumin. Blend until fairly smooth.

Heat the bean mixture & 1 can of beans in a saucepan over medium heat until thoroughly heated.

Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Recipe of the day: Chocolate Chip Cookies

Recipe of the day: Chocolate Chip Cookies

CHOCOLATE CHIP COOKIES:
1 cup + 2 Tbsp. butter, slightly softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups semisweet chocolate chips (mini, regular, or chocolate chunks!)

Preheat oven to 350 degrees F (175 degrees C).

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips. Drop by large spoonfuls onto prepared cookie sheets.

Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.

**To avoid having flat cookies (with this or other recipes), be sure that the dough you pop in the oven is pretty chilled. So when you’re mixing these up initially, I’d recommend letting the prepared dough sit in the fridge for at least 20-30 minutes before baking your first batch.

The Island Takeover…Secret Location: St. Maarten. BE THERE!!!

The Island Takeover…Secret Location: St. Maarten. BE THERE!!!

Ok here’s the info for the rest of everyone who hasn’t already booked their St. Maarten Grown & Sexy Trip (Mature adults only…NO children). See below for details on booking & payment info:

Thursday, June 21, 2012 at 6:00am until Tuesday, June 26, 2012 at 10:00pm
Where:
ST. MAARTEN!!!

Description:
GET READY FOR HISTORY IN THE MAKING!!! It’s a trip you don’t want to miss!!!

SUMMER SPLASH!
Exclusive Event
June 21-26, 2012
*Secret Location*
ST. MAARTEN

LEAVE THE KIDS & THE DRAMA AT HOME!!!
6 days/5 nights of non-stop Adult entertainment!

It’s the Ultimate Island Takeover!!!
*** PRIVATE RESORT, LESS THAN 10% OF THE ROOMS ARE STILL AVAILABLE ***

Hosted by XM Radio/BET/WPGC’s own Herkules & music by DJ Aasha Adore!

BOOKING BEGAN SEPTEMBER 1ST!

SINGLE ~ $2285.00/pp
DOUBLE ~ $1899.00/pp
TRIPLE ~ $1875.00/pp

**All-Inclusive Rates above include Airfare (for Baltimore/Washington DC, Newark, Chicago, Atlanta, Charlotte, and Philly), transfers to/from hotel, Luxury Hotel Accomodations, All Food & Drinks (Including Alcohol), 24 Hour Pool Access, beaches, St. Maarten Beaches, Access to EXCLUSIVE Grown & Sexy Entertainment, Parties and Summer Splash Events (Pool/Beach parties, Theme events, Adult shows, etc).

(CALL FOR PRICES IF YOU DON’T SEE YOUR CITY LISTED)
*** VALID PASSPORT REQUIRED ***

******IMPORTANT ******
PAYOFF DATE: MARCH 16, 2012
FINAL LATE PAYOFF DATE: MARCH 30, 2012 ($200 late fee, no exceptions)

**Travel Policies (MUST READ PRIOR TO SUBMITTING DEPOSIT)**
1). All DEPOSITS & PAYMENTS are NON-REFUNDABLE & NON-TRANSFERABLE.
Prices listed are PER PERSON
2). A VALID PASSPORT IS REQUIRED FOR TRAVEL
3). Changes to Reservations are subject to a $100 Fee (Per Each Occurence)
4). Balances paid AFTER MARCH 16, 2012 will incur a $200 LATE FEE. *Reservations may be cancelled if balance not paid by MARCH 30, 2012
5). RATES ARE SUBJECT TO CHANGE AT ANY TIME & ON THE DEPARTING CITY
6). A Room is NOT RESERVED until DEPOSIT IS RECEIVED FROM EACH PERSON IN THE ROOM.

Contact The Diva Spot at: (347)541-3482 or email: thedivaspot@live.com to book now

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