Savory Green Onion and Egg Pancakes

I have been sick most of December with a severe cold and persistent cough that kept me awake at night. The sleep deprivation was the worst, caused by the non stop cough which got worse at nighttime. The last time I was this sick must have been over 12 years ago.

My husband was a huge help during the 18 days I was sick. He helped take care of the little man after work, grocery shopped, shopped for Christmas presents, cleaned the house and missed his company Christmas party at an upscale restaurant to take care of us. I am so grateful for his help despite his demanding work schedule.

Given my lack of energy, we had soup and congee on rotation for most of our meals. I aimed for quick, easy and simple during those 18 days. After two weeks of soup and congee, we were all ready for a break. Even though I was sick, I would think dream of foods I could eat when I got slightly better: one of things I craved was prime rib, and the other is Chinese green onion and egg pancakes.

When I was young, I would beg my late grandmother to make this green onion and egg pancake on a regular basis. My grandmother would often indulge me as she took immense pleasure in feeding those she love. Even in her last year of life, she would stand over the stove and make all my favorite dishes every time I went home to visit. Since her death over 8 years ago, I have been trying to recreate some of the recipes she used to make as we never wrote down any of her recipes.

This recipe is incredibly easy to make, with only 5 ingredients that you likely already have on hand. I took a short cut and used my blender to combine all the ingredients but you can combine the ingredients by hand as well.

Ingredients
4 large eggs
1 cup all purpose flour
1-1/2 cups water
1 tsp salt
2 large stalks of green onion, chopped

Canola oil

Directions
1. In a bowl or blender, mix eggs, flour, water and salt. Once the batter is fully combined, stir in chopped green onions.

2. Add half a tablespoon of canola oil to a large skillet over medium heat. Once the skillet is fully heated, pour/ladle in a thin layer of batter. Cook until the surface of the pancake bubbles and the other side is light golden brown.

3. Flip the pancake and cook until the underside is light golden brown. Repeat with the remaining batter. Make sure to lightly coat the skillet with canola oil before ladling in batter each time. Serve as is or with hot sauce.

Source: Slightly adapted from Asia Dish 

Buffalo Cauliflower Bites

It is no secret my husband and I love chicken wings. We could eat chicken wings by the dozens on a daily basis if it wasn't for the fact it isn't healthy to consume copious amounts of chicken wings or the fact it can become an expensive habit.

For those who are as addicted to chicken wings as we are, I have a healthier and cheaper alternative for you. These buffalo cauliflower bites are healthier, cheaper than the traditional buffalo wings which uses chicken wings. After making this more than half a dozen of times, my husband and I agree that it tastes very similar to buffalo chicken wings. Good for your heart and good for your wallet. I could eat dozens of these!

Ingredients
1 medium head of cauliflower, washed and cut into florets

Batter
1 cup all purpose flour
1 cup cold water
1 tsp garlic powder
1/2 tsp salt

Buffalo Sauce
3 tsp butter
1/2 cup Franks RedHot Original Cayenne Pepper Sauce

Directions
1. Preheat the oven to 450 degrees F.

2. In a large bowl, mix flour, water, garlic powder and salt.

3. Coat each cauliflower floret in the batter and shake off any excess batter. I like to put coated cauliflower in a separate bowl and allow the excess batter drip off on their own.

4. Place cauliflower florets on a large greased baking sheet, making sure not to overcrowd the pan. Bake for 20 minutes until golden.

5. In a small saucepan, melt butter. Stir in Franks RedHot Sauce until well mixed.

6. Toss cauliflower florets with the hot sauce mixture until it is evenly coated. Return the cauliflower to the oven and bake for 10 minutes until the cauliflower is crisp.

7. Serve with celery sticks and blue cheese dressing.

Source: Slightly adapted from Franks RedHot

Oven Baked Parsnip Fries

A couple of weeks ago, I came across parsnips while shopping at Sunrise Market. At $0.19 a pound, I was curious enough to buy a few parsnips to make parsnip fries.

I have had parsnip at various restaurants before, but I have never made them at home. As I was peeling the parsnips, I realized how similar parsnips and carrots are, in terms of smell, texture and looks.

I served my parsnip fries as a side to homemade salmon burgers. To quote Tony the Tiger, they are "grrrr-reat!"

Ingredients
2-1/2 pounds parsnips, peeled and cut into 3 x 1/2" sticks
1/2 tbsp dried rosemary (or 1 tbsp fresh)
1 large garlic clove, finely minced
3 tbsp olive oil
1/4 tsp cumin powder
Sea salt and pepper to taste

Directions
1. Preheat oven to 450 degrees F.

2. Toss parsnips, rosemary, garlic and oil in a bowl. Season with salt and pepper.

3. Spread out the parsnip in a single layer on a large rimmed baking sheet lined with parchment paper.

4. Bake for 10 minutes and flip the parsnip to cook the other side. Bake for another 10 to 15 minutes. Sprinkle with 1/4 tsp of ground cumin and toss to coat.

Source: Slightly adapted from Epicurious

Addictive Sweet Onion Dip

My awesome Sister-In-Law invited us over for Easter dinner. We feel quite blessed to live close to her as she makes delicious nut-free food. As a food allergy mom who cooks from scratch 7 days a week, this is one of the few ways that I get a break from the kitchen.

As a family, we love our dips. I know my Sister-In-Law loves dips since she always serves a hot baked dip at all her parties. The most famous and requested dip of them all is my Sister-In-Law's famous Hot Artichoke Dip.

Since I am bringing a dip to my Sister-In-Law's, it would be silly to make a hot artichoke dip. Especially since she is the expert!

Then I recalled reading about an onion dip by White On Rice Couple. I have been following their blog for a few years now and love reading about their incredible garden farm where they produce "bountiful" fresh fruits and vegetables. The fact that they are good friends with my favorite blogger in the whole wide world (Jen Yu of Use Real Butter) gives them a lot of credit in my books. This dip sounds like it would be the perfect thing to bring to my Sister-In-Law's.

This is one addictive dip: hot and creamy with a mild flavor of sweet caramelized onions. My Sister-In-Law kept telling me how good the dip is and judging by the near empty bowl, everyone else seemed to like it too.

If you want people to invite you over for dinner, make this Sweet Onion Dip. And if you want people to love you, bring the Hot Artichoke Dip too!

Ingredients
1 (8 ounce) package of cream cheese, room temperature
1 cup mayonnaise (Hellman's/Best Foods brand)
1 cup freshly grated Parmesan cheese
1 cup diced onion
1 tbsp freshly cracked black pepper

Directions
1. Preheat oven to 350 degrees F.

2. In an oven safe bowl, mix the cream cheese, mayonnaise, Parmesan cheese, onion and black pepper together until it is fully combined.

3. Bake for 50 minutes to 1 hour until the crust is golden brown to dark brown. Serve with the carb of your choice or crudités platter. 

Source: White On Rice Couple

Oven Baked Honey Garlic Wings and Classic Hot Wings

One of our favorite things to do when we were DINKs (Double Income No Kids) was to go to local pubs for $0.25 wings on Wing Wednesdays. After gorging on several dozen of wings, we would swear off wings for a while but only to go back a few weeks later.

We realized that the wings we ate at pubs were deep fried, so we searched for a slightly healthier option. Baking the wings in the oven achieved similar crispiness of deep frying without all the fat and greasiness.

Over the years, we would often try to bake our own wings at home when the craving hit when it was not Wednesday. Quick, easy and delicious, there's no real reason to hit a pub, unless it is Wings Wednesday.

Ingredients
48 chicken wings (drumettes and flats), patted dry with a paper towel

Homemade Honey Garlic Sauce

Classic Hot Sauce
1 tbsp butter
1/4 cup Frank's Red Hot

Directions
1. Preheat oven to 400 degrees F.

2. On a baking sheet lined with aluminium foil, place chicken wings in a single layer, leaving room between each wing. Bake for 40 to 50 minutes.

Honey Garlic
1. Once the wings are cooked, toss wings in honey garlic sauce or pour sauce over the wings.

2. Place the chicken wings back on the baking sheet and bake for another 8 to 10 minutes until it is caramelized.

Classic Hot Sauce
1. In a small pot over medium heat, melt butter. Once the butter has melted, mix in Frank's Red Hot and heat until it bubbles. Set aside.

2. Toss the baked wings in hot sauce until it is evenly coated.

Source: Slightly adapted from Allrecipes

Rich and Creamy Hot Artichoke Dip

This is my sister-in-law's famous hot artichoke dip which is a guranteed crowd-pleaser. It is not a dip for the faint of heart who are watching calories. With that said, this is the dip to make if you are hosting a party (for one or more). :)

We used to host parties frequently and this dip has never failed to disappear. Serve with tortilla chips, sturdy crackers or hearty bread, this will disappear faster than you can say "abracadabra".

Ingredients
250 g cream cheese
1 cup mayo
420 g (14 ounce) can of artichoke, drained and roughly chopped
1/2 cup grated Parmesan cheese
1/2 tbsp of dried dill
1 to 2 cloves of garlic, finely minced
1 sprig of green onion, chopped (optional)

Directions
1. Preheat oven to 400 degrees F.

2. In an oven safe bowl, combine all ingredients until thoroughly mixed. Bake for 25 to 30 minutes until bubbly. Let it cool for 3 to 5 minutes before serving. Serve hot.

Make Ahead: This dip can be made a day or two ahead and refrigerated until ready to bake. You will need to add an extra 5 to 10 minutes to the baking time if baking straight out of the refrigerator.

Source: Frugal Allergy Mom

Bacon and Cheese Stuffed Mushrooms

When I started this blog 200 days ago, I never imagined that I would enjoy blogging as much as I do now. Not only has writing a blog post every day helped me document family recipes, it has also helped me discover new friends and new recipes.

So, to celebrate my 200th post, I am posting this delicious Bacon and Cheese Stuffed Mushroom recipe. This recipe really does not need any up-sell: bacon and cheese stuffed into a mushrooms, how can anyone not like it? This recipe will definitely be part of any future celebration I am hosting!

Ingredients
12 whole fresh mushrooms, cleaned and patted dry
2 slices of bacon, cooked and finely chopped (try this 3 minute recipe)
1 tbsp vegetable oil
1 tbsp minced garlic
1/2 (4 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder

Directions
1. Preheat oven to 350 degrees F.

2. Lightly coat a baking dish with oil or line a baking sheet with cooking spray.

3. Carefully break off the mushroom stems and finely chop.

4. Heat oil in a large skillet over medium heat. Saute garlic and mushroom stems until it is soft. Set aside to allow the mixture to cool before proceeding to the next step.

5. Stir in cream cheese, Parmesan cheese, black pepper and onion powder once the mushroom mixture has cooled down.

6. Use a small teaspoon to fill each mushroom cap with a generous amount of stuffing.

7. Bake for 20 minutes or until the mushrooms are piping hot and the mixture is bubbly.

Source: Slightly adapted from Allrecipes

Chipotle Aioli

If you love sweet potato fries, you have to make this chipotle aioli. The spiciness from the chipotle powder combined with the creaminess of the mayo pairs wonderfully with sweet potato fries (try this homemade recipe here). If you have any aioli leftover, this would also make an amazing spread for sandwiches or wraps too!

Ingredients
1 cup mayonnaise
1 tsp chipotle powder
1/2 tsp garlic powder
1/2 tsp lemon juice
Dash of sea salt

Directions
1. In a bowl, mix mayonnaise, chipotle powder, garlic powder, lemon juice and sea salt.

2. Chill the chipotle aioli in the refrigerator until needed. Serve with sweet potato fries or as a spread for a sandwich or wrap.

Spicy and creamy chipotle aioli with homemade sweet potato fries (recipe here)

Source: Frugal Allergy Mom

Baked Sweet Potato Fries

I am always in the mood for sweet potato fries. It is incredibly easy to make sweet potato fries at home. It is also much cheaper than purchasing frozen sweet potato fries at the store or paying extra to substitute in sweet potato fries at restaurants. This version is baked in the oven so it is also a little healthier too. Paired with the chipotle aioli (recipe coming tomorrow), this always curbs my craving for sweet potato fries.

Ingredients
1 large sweet potato, peeled and sliced into 1/2" thick matchsticks
Olive oil
Sea salt

Directions
1. Preheat oven to 400 degrees F.

2. In a bowl or lidded container, toss sweet potato fries in olive oil and season with sea salt.

3. Spread sweet potato fries on a baking sheet, making sure the fries are not overcrowded.

4. Bake on a foil lined baking sheet for 30 minutes or until golden crisp. Flip the fries once half way through. Serve with chipotle aioli (recipe coming tomorrow).

Source: Frugal Allergy Mom

Baked Lotus Root Chips (Free of Top Allergens)

The Internet can be an amazing place to learn new things and connect with others. Through Twitter, I saw a Lotus Root Chips recipe posted by Jasmine (aka. The Blenderist) that caught my attention. I love any type of chips and lotus root chips just sound too good. Not to mention, the pictures from Jasmine's blog made the lotus root chips look even more enticing. I made a mental note to buy lotus root the next time I went grocery shopping.

For those who are unfamiliar with lotus root, it is the root of the lotus flower plant. When purchasing lotus root, look for firm lotus root that is unblemished, heavy for its size and without any soft spots. When cooked, it has a mild taste similar to water chestnuts and adds a nice crunch.

These lotus root chips are fairly easy to make. I made two types of lotus root chips: plain and sesame. My little man and I eagerly and patiently waited for the lotus root chips to bake. Due to my poor knife skills, some of these chips were a little thicker than 1/8 of an inch and took a bit longer to bake.

The result is an addictive, salty and crispy lotus root chip that had my little man and I clamouring for more. The thinner you cut the lotus root, the crispier it will be and the more it will resemble a kettle chip. The thicker lotus root chips have a chewier texture but is equally delicious.

My only advice to you is to make a double or triple batch because these babies won't last long!

Ingredients
Lotus root
Rice vinegar or white vinegar 
Olive oil
Sea salt
Freshly cracked pepper
Sesame seeds (optional)

Directions
1. Scrub lotus roots clean under running water. Slice off the ends of the lotus root and peel off the skin with a peeler. Cut off any bruised parts of the lotus root (see picture below).

2. With a mandoline or with your amazing knife skills, cut the lotus root to less than 1/8 inch thick.

I need to work on my knife skills...or buy a better mandoline.

3. Place the lotus root slices in a large bowl and fill the bowl with just enough water to cover. For every 2 cups of water used, add 1 tsp of vinegar. This prevents the lotus root from turning brown. Allow the lotus root slices to soak for 5 to 10 minutes.

I used seasoned rice vinegar which is what I had on hand.

4. Drain the lotus root and pat dry each lotus root chip with a paper towel.

5. Preheat the oven to 350 degrees F.

6. In a large lidded container, drizzle a generous amount of olive oil over the lotus root and season with salt and pepper. Close the lid and shake to coat.

7. On a parchment lined baking sheet, place lotus root in a single layer making sure they do not overlap. Sprinkle with sesame seeds (if using).

8. Bake for 25 to 40 minutes until the lotus root chips are golden brown. Eat and repeat.

Source: Adapted from The Blenderist and Just One Cookbook

5 Layer Dip

Making your own refried beans has its perks, like your husband using the aforementioned refried beans to make a 5 layer dip.

As a hungry bystander, I quickly took pictures so we could wolf down this yummy dip. With the Superbowl XLIX coming up next Sunday, this would be a great dip for those watching the Seahawks versus Patriots game!

Ingredients
1-1/2 cups refried beans (or 398 mL/13 oz can)
1-1/2 cups sour cream (500 ml)
1-1/2 cups salsa (375 ml)
1-1/2 cups shredded cheddar cheese
2 stalks green onions, chopped

Directions
1. Spread refried beans evenly in a glass baking dish.

2. Layer on the sour cream, then the salsa, then shredded cheese. Top with green onions. Serve with tortilla chips.

Source: Frugal Allergy Mom

Pulled Pork Cast Iron Quesadilla

My husband LOVES quesadillas. He loves ordering it at restaurants and making it when we are home. It is one of those things that is so simple to make that I never order it at restaurants. Why pay $8 for a quesadilla that I can make at home for less than $1? But as a good wife, I hold my tongue. I'm sure he can say the same thing about my Starbucks addiction.

I made quesadillas for lunch with the leftover pulled pork I had in the fridge. It certainly made my husband and little man happy. I served these quesadillas with a side of sour cream (or Greek yogurt if you are eating healthy). The little man was insistent that he gets "more" quesadilla. The apple sure doesn't fall far from the tree.

Ingredients
4 10" flour tortillas
1 cup pulled pork
1 cup shredded mozzarella cheese
1 cup caramelized onions
4 tbsp vegetable oil

Sour cream or Greek yogurt (optional)
Salsa (optional)
Guacamole (optional)

Directions
1. Heat a cast iron skillet over medium high heat.

2. Once it cast iron is hot, turn the heat down to low and add in a tablespoon of vegetable oil.

3. Place flour tortilla in the cast iron skillet.

4. Layer half of the tortilla with 1/4 cup of pulled pork, mozzarella and caramelized onions making sure it is evenly distributed.

5. Fold the tortilla in half and cook until the cheese is melted (about 30 seconds to 1 minute).

6. Flip the tortilla and cook the other side for 30 seconds to 1 minute. Remove.

7. With a pizza cutter or knife, cut the quesadilla into wedges. Serve with sour cream or Greek yogurt. Repeat with the remaining tortillas.

Source: Frugal Allergy Mom