Hello guys, as I mentioned in one of my previous posts, I promised to share with you some of the recipes I’ve been preparing in my kitchen lately. One of them is this simple Mediterranean-style Lamb Chops that I accidentally discovered while trying to make a Gyro, LOL. I honestly had a hard time perfecting that dish and even to this day, I’m still trying to figure out how I could do it better. So if you have any suggestions or any recipe on how to make a simple Gyro, let me know.
So, back to my newly-discovered Lamb Chops recipe, I actually love how simple this recipe is and anyone can absolutely do it with almost no margin or error, ha! On top of that, there are no overwhelming ingredients involved, just a few basic ones you’d typically find in your kitchen. Also, as someone like moi who is on a Keto diet for almost a year now and has a super busy lifestyle, this recipe is perfect. It’s pure protein and it’s super easy and quick to prepare.
Frenched Lamb Rack, sliced into 9 pcs (got mine at Costco)
1/2 cup Olive Oil
1 tsp Oregano
1 tbsp Garlic Salt
1/4 tsp ground black pepper
1/2 cup Canola Oil or any cooking oil you prefer
Slice Lamb Rack into individual pieces and put it in a large bowl. Approximately 9 or 10 is what we need for this recipe.
In a smaller bowl, combine all the ingredients found in the marinating list, and pour/rub it into the lamb. Make sure each meat’s surface is thoroughly coated.
3. Cover the bowl with the lamb and marinate for 30 minutes inside the refrigerator.
4. After marinating, pour the Canola Oil into a cooking pan (mine’s about 12 inches in diameter) and heat it using medium fire.
5. Fry the lamb chops until they turn medium brown.
Serve with sautéed Asparagus (optional)
Voila! That’s it! It’s super easy and ready to eat 🙂 This recipe is good for two people. You can adjust it accordingly if you’re serving it for several guests. Enjoy!
Hello You! Advance Happy Weekend. It’s been a while since I’ve posted a recipe here on the blog. I do have some recipes and cooking plans to share soon, apart from talking about makeup and some other beauty-related stuff. Today’s post is definitely an ideal one since it’s the Summer, and everyone wants something cool and chilly to have on their palates. This recipe stemmed from my idea of wanting to eat a popsicle on a hot and humid Summer day a couple of weeks ago. I mean, who doesn’t want popsicles or ice creams on a weather this sweltering, right? The problem with most popsicles and ice creams at the local grocery stores or at specialty shops is that they tend to be high in sugar, and if they’re not, they probably have some artificial sweeteners which usually leave a weird aftertaste. I do have a sweet tooth, it’s my weakness, but lately, I’ve cut back my sugar intake and realized that I haven’t craved that many sweets anymore.
So, I decided to make my own popsicle with clean simple ingredients and with less sugar. It’s very easy to do and it’ll probably just take a few minutes of your time. Here’s the recipe.
1 cup whole milk or whichever you prefer
1/4 cup condensed milk (add 1/4 cup more if want your popsicles sweeter, also, you can use granulated sugar).
1/3 cup whole raspberries
1/2 cup SunGold kiwi (peeled and quartered)
1/2 cup water
1/3 cup (2.8 oz ramekin) peeled and thinly sliced SunGold kiwi (I prefer this kind of Kiwi because it’s less acidic, sweeter, and juicier than a regular Kiwi)
1/3 cup (2.8 oz ramekin) sliced and whole raspberries
A Personal Blender or single-serve smoothie-maker. Any other smoothie-maker regardless of size and brand will do. Here in the photo, I use the Epica Personal Blender I bought on Amazon, but it’s currently sold out. I’ve also had good experiences with Oster My Blend Blender with Travel Sport Bottle, and the Nutri Ninja Pro Personal Blender.
Blend all the ingredients found in the “For Blending” list with a personal blender. It takes about a few seconds. Blend it until it looks like a smoothie. The Epica Blender used here is about 20 oz and it’s great for making a single-serve smoothie. It’s easy, sturdy, and efficient to use. It’s also convenient to clean and it crushes ice easily. I use it a lot to make a smoothie or juice post-workout. It comes in a sealable lid so you can just take the bottle to-go. Also, it’s spill-proof and break-resistant.
After blending, it should look a bit purplish. Transfer the blended contents (smoothie) to the popsicle molds using the silicone funnel, stopping halfway to add the set-aside kiwi and raspberry. Also, try putting the kiwi and raspberry first on some molds, then pour the smoothie next. Do it alternately to add some design and style to your popsicle. I like these plastic molds a lot, they’re really sturdy and they’re so easy to use. They’re designed with a drip guard so you won’t get the sticky fingers while eating the popsicles. Also, the molds come with a stand so that they won’t tip inside the freezer, and it that way, they can be easy to store.
Make sure you don’t fill up the popsicle molds completely. Place the lid with the stick back to the molds. Once you’re done, it should like the picture above. Take note that you’ll probably still have some smoothie left in your blender. Either you can drink it, save it, or add some more ingredients to it so you can make another smoothie. Whichever works for you.
Make sure that the molds are properly sealed and are supported well by the stand, then place them in the freezer.
Wait a few hours (3 or 4 at least) for the popsicle to be ready. I usually leave mine overnight. Serve it and Enjoy! If the molds are difficult to remove, just run it under warm water and it can be pulled out easily. The stick with drip guard holds onto the popsicle very well.
My tolerance to sweets may be a lot different than yours, so feel free to add more sugar if you don’t find these popsicles sweet enough, or you can even use purees, juices, gelatins, jams, and even puddings as popsicles. It’s a lot of fun to experiment and customize this recipe, and it’s a great and entertaining activity for you and for your family.
*measuring cups and ramekins used in this recipe are from HomeGoods.
Hello Tuesday! It’s sweltering out there and we all need something to cool down. I have something sweet and chilly to share, my quick and simple Mango Pudding. It’ll only take a few minutes to make and it doesn’t involve a ton of ingredients.
Mango is my most favorite fruit in the whole wide world and there’s a lot of ways you can make something out of a mango. One of them is Mango Pudding which is extremely popular in Asia and is guaranteed to be a crowd favorite everywhere. It’s a great dessert for the summer and even throughout the whole four seasons. It retains the bold, sweet, and delicious taste of a mango but with a gelatinous twist.
Here’s my quick and easy recipe:
1 cup Mango Puree (you can buy them in Asian food markets or even on Amazon.com)
1/8 cup Sugar (could be more if your Mango Puree is not sweetened)
1/2 cup Cream (heavy whipping cream)
2 cups Milk (either fat-free or whole milk)
1/2 cup Agar-Agar strips (If thick, cut into 1/2 inch, also available in the grocery stores, or even on Amazon.com. You can even substitute it for Agar powder, available here.)
1/2 cup Water
Boil the milk in a saucepan, together with Sugar and Cream. Let it cool down after boiling (3-4 minutes).
In a separate pan, melt the Agar-Agar strips with 1/2 cup Water until they dissolve completely. Then strain it to remove the undissolved particles, if any.
Add the strained Agar-Agar to the Milk that was cooled down. Stir.
Add the Mango Puree on the Milk with Agar-Agar mixture. Mix.
Once blended, the entire mixture will look somewhat thick but not yet gelatinous. Pour the mixture into different cups and place it in the refrigerator for a few hours.
Serve Chilled and Enjoy.
Notes: Once inside the refrigerator, the mixture will slowly become gelatinous and transforms into a pudding. You can add some mango strips and mint leaves on top, or whichever topping you may wanna include. If you purchased an already-sweetened Mango Puree, you may only wanna add a bit of sugar, but if it’s unsweetened, then you can adjust the sugar to taste. You can even use a fresh Mango fruit instead of a Puree. It’s all up to you.
This easy peasy Mango pudding recipe takes only a few minutes to prepare and it makes about 3-4 cups of gelatinous mango deliciousness for everybody.