(Source: itzl, via shimmycocopuffsss)

positive-happiness-progress:

justwanttobehealthyandfit:

Lay It On: Sandwhich Ideas

Yummy!!!

(via rainier)

Greek Salad (aka Persian Salad) (Level: Beginner)

This was easy to make and I enjoyed it but my family didn’t like it as much as I did. Someone even commented that the cheese tasted like dry paper, but I think it was just something wrong with her young taste buds.

Ingredients:

• Olive Oil
• Salt and Pepper
• Cucumbers
• Tomatoes (grape tomatoes are great for this recipe)
• Red Onions
• Salad Cheese (Crumbling kind)
• White Wine Vinegar (I used Apple Cidar Vinegar, because you don’t really use much of the vinegar anyway)
• Herbs
• Lime Juice

Instructions

• Cut up all the ingredients (except onions and tomatoes) into bit size pieces. 
• Cut the onions into smaller pieces because they’re stronger in taste
• Mix all ingredients in a bowl.  Add the whole grape tomatoes.  If you have large tomatoes, you can just cut them into bit size pieces and add them into the salad as well
• In a separate bowl, mix together 2 table spoons of olive oil, 1/2 teaspoon of salt, dash of pepper, dash of herbs, 1/2 teaspoon of vinegar, and 1 teaspoon of lime juice.  Make more of this if you’re making a lot of salad and adjust to your taste
• Add the sauce to the salad right before serving. 

Lessons Learned

• Should’ve used a recipe like the one I found through Google
• I would recommend using herbs like basil, it makes a world of a difference to the salad
• Putting the sauce in too long makes the salad look unappetizing because the cheese crumbles gather at the bottom and it looks like a mess.  Also the cucumbers would lose their shape and crisp crunch if soaked in the sauce too long
• I think I’ll try to buy some white wine vinegar for the next time I make this
• Some people like mozzarella cheese in here (like the cheese balls) and I think it would taste even better if using the fresh mozzarella cheese balls.

(Source: rainier)

Hong Kong Style Sausage Rolls

There has been no updates because I’ve been busy and have not exactly stuck to my healthy dinner plans (financial issues). The sad news is that I actually took photos of things I’ve cooked/baked and was going to post them here, but I have found out that my computer had not downloaded all of my photos and I have already deleted them off my camera. Great, right? Oh well. What can I do, huh?

But on the bright side, I believe I will be making some eggrolls tonight. Maybe I’ll put the recipe on here (but it’s my family’s secret recipe) so I’ll just have to tweak it a bit for you guys. What a bummer, huh?

Stuffing Stuffed Chicken Breasts (Level: Advanced)

This was a two woman job.  Well, not actually, but my sister in law helped me make these.  She was in charge of the stuffing (which was incredibly good). Well, we had this loaf of italian bread that no one ate because everyone was away for the weekend.  Thus, I decided to turn it into some stuffing!

Ingredients:

• Old loaf of hard bread (old french bread is good too, as long as you can use it like a baseball bat)
• Onions
• Carrots
• Celery
• Garlic
• Oil
• Chicken Breasts
• Salt and Pepper

Instructions

1. Boil some water (about 1/5 of the amount of stuffing you’re making, so if you’re making 5 cups of stuffing, boil a cup of water)
2. Clean and cut up your chicken breasts so that they are about 1/2 and inch thick.  To make them thin, you can place them between some plastic wrap and thin it out with a meat tenderizer
3. Cut up some of the chicken breasts (you don’t need a lot, it’s the little flavoring for the stuffing broth) and place it into the boiling water.  Season the broth and stir occasionally
4. For the stuffing, cut up the bread into cubes the size of croutons.  Cut up the carrots, celery and onions into the size of peas.  Smash and dice the garlic into very small pieces (as small as you can get it)
5. Mix the stuffing ingredients together and then add the broth, little at a time.
6. Lay out the chicken breast and cover the chicken breast with stuffing then roll it. Keep it in place with toothpicks or you can tie it with cooking thread
7. Put them on an oiled cookie sheet and place them into the oven on broil until they are browning
8. Voila!

Lessons Learned

• We served these already cut into slices.
• Leftovers of these were quite dry, although the flavor finally settled in
• Our dinner guests enjoyed it
• Tasted good (but we over salted the broth, so the stuffing was salty)
• Don’t overcook the chicken breasts or they’ll become dry