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Quant Tater Tot Casserole

Simple Tater Tot Casserole Recipe Ingredients

 

Hi there! I’ve got a quick recipe to share. One that is very easy to prepare and won’t take much of your time. If you’re a busy bee like moi, it can be really challenging to find some ample time to cook, especially if you’re dealing with a lot of things at the same time.

 

This recipe is very special to me because it’s dedicated to the one that taught me my first research method course and the one who actually gave this recipe :-). She’s also the one with the super-fast reflexes, hahaha!

 

Excited to try this recipe at the comfort of your home? Keep on scrolling.

 

Ingredients:

  • bag of tater tots (frozen is ok, no need to thaw)
  • one cup shredded cheese (I used sharp cheddar)
  • one can Campbell’s Cream of Mushroom Soup
  • French fried onions
  • ½ cup sour cream

 

Procedure:

  • Preheat oven to 350° F
  • Arrange tater tots in a casserole or baking pan

Homemade Tater Tot Casserole Dish

  • Mix ½ cup sour cream plus one cup shredded cheese and the mushroom soup

Tater Tot Casserole ingredients

  • Pour the sour cream and mushroom soup mixture on top of the tater tots

Tater Tot Casserole

  • Top with French fried onions

Simple Tater Tot Casserole Recipe Ingredients

  • Bake for 45 minutes

 

That’s it! You now have a quick, delicious, comfort meal that is ready to be shared with your family and friends. Easy peasy.

 

how to make Tater Tot Casserole

 

P.S. My finished product may look slightly burned because I got distracted for a few minutes. Nevertheless, the taste remained delightful 🙂 .

 

Blinding or no blinding, this recipe may be simple, but it’s surprisingly delicious. The combination of sour cream and mushroom soup is so gooood. I highly highly recommend that you try this asap.

 

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Kazandibi Recipe

kazandibi

 

There are several restaurants I like to visit regularly close to where I live. One of them is a Middle Eastern restaurant located in an obscure street but the food there is a delight. For a long time, I’m a big fan of their amazing Kazandibi which I always order after a big serving of Izgara Kofte (Grilled Meat Balls). Kazandibi is a Turkish caramelized milk pudding dessert. A reminiscent of Crème Brûlée. It is so delicious and super addicting. The taste of burnt sugar added with the soft creamy texture of milk plus a hint of cinnamon is just so heavenly.

This Kazandibi recipe is inspired by that favorite Middle Eastern restaurant of mine, and though I will never be able to recreate their perfect Kazandibi dessert, at least I know that I can actually do it at home and hopefully master it as I keep practicing. To my Middle Eastern friends and readers, please be aware that this recipe is nowhere near perfect as what you guys have at home. Mine is definitely a beginner’s attempt, so feel free to give me your preparation tips and techniques.

There are different ways, measurements, and even ingredients on how to make Kazandibi. My recipe is somewhat tailored to my own personal preferences. Here’s how I made mine.

 

Ingredients

 

For the Pudding

 

kazandibi ingredients how to

 

4 & 1/2 cup Whole Milk (I use Lactaid because it’s Lactose-free)
1/2 cup All-Purpose Flour
1/2 cup Cornstarch
1 cup Sugar
a pinch of Mastic (aromatic gum)

 

Bottom of Pan

 

kazandibi ingredients recipe

 

1 tbsp butter
1 tsp ground cinnamon
2 tbsp fine sugar (optional)

 

Materials

 

Baking Pan or Nonstick Frying Pan
Saucepan
Whisk
Measuring Cups
Measuring Spoons
Mortar & Pestle

 

Procedure

 

Part 1

Heat the milk in the saucepan using medium fire.

kazandibi mastic

Grind a bit of mastic gum. If you’re new to its taste, add only a little bit or omit it in your first few attempts of making this dessert.

turkish kazandibi

Add the all-purpose flour, cornstarch, sugar, and mastic gum

turkish kazandibi

Keep stirring the milk mixture until it starts to look and feel thick, but not too thick.

Put the mixture aside.

 

Part 2

 

kazandibi recipe

Coat the bottom of the baking pan using butter/melted butter.

Add ground cinnamon and fine sugar.

kazandibi ingredients recipe

Heat the pan until it turns brown and somewhat burned (observe and watch it carefully for safety reasons).

Pour the milk mixture and make sure to heat it evenly until it starts to boil, but don’t let it boil too much.

how to make kazandibi

Turn off the stove, and cool down the mixture.

Cover the mixture with a clear wrap and put it in the refrigerator for 6 hours.

kazandibi ingredients recipe

kazandibi ingredients recipe

After 6 hours, slice the mixture and serve upside down or rolled, displaying the burned part. Add more cinnamon according to your preferences.

kazandibi ingredients recipe

Kazandibi is one of the most delicious desserts I have ever tried. Once you tasted it, you will never forget it.

 

Have you tried this dessert before?

 

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Semisweet Raspberry Kiwi Popsicle Recipe

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.

 

popsicle recipe

 

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.

 

Ingredients:

 

 

For Blending:

 

raspberry kiwi popsicle ingredients

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

 

 

Set-aside:

sungold kiwi and raspberry popsicle ingredients

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

 

Materials:

 

Personal Blender

 

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.

 

Ozera Reusable Popsicle Molds

 

Popsicle Molds – There are several on Amazon, but I especially like the Ozera Reusable Popsicle Molds in assorted colors. It comes in a silicone funnel and a small brush for cleaning. The size is about 2 x 4.5 inches.

 

Direction:

 

  1. 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.

how to make popsicle smoothie

  1. 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.

simple popsicle recipe

  1. 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.

 

  1. Make sure that the molds are properly sealed and are supported well by the stand, then place them in the freezer.

 

  1. 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.

 

 

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