Prepping Vegetables

I love taking a day when I have some free time and prepping my vegetables for later usage. I always wash, dry and then slice and dice away. I slices carrots, dice onions, chop scallions, chop bell peppers, make ginger paste and cut the stems off chili's. I individually wrap each one in a 1 quart freezer bag. Make sure you get most of the air out of the bag so they do not get freezer burn. I label mine but I personally do not date them because I use them so frequently. If you will not then you should date them. Prepping your vegetables saves so much time, you would not believe it. We all have days were not in the mood to cook or were just in a hurry. Regardless of what your reason is this is a great method for any cook. The vegetables stay fresh and full of nutrients as well. I just grab some frozen and throw it in the pan I am cooking in and there you go fresh vegetables in no time.

Oven Baked Omelet

This oven baked omelet is my favorite breakfast food. It combines everyone's favorites all in one easy dish. And not only is it easy to cook its easy to remove from the pan. The iron skillet gives this dish a delicious taste. 5 eggs, beat 2 tablespoons sunflower oil 1/4 cup milk 8 slices of Turkey bacon, diced 1 small onion, diced 1 potato, peeled and diced salt and pepper to taste 1/4 shredded cheese 1. Pre-heat oven to 350F. Lightly grease a 6-inch iron skillet. In a 4-inch skillet on medium heat add oil. Add onions, potatoes and bacon. Cook for 10 minutes or until tender. In a small bowl add eggs, milk, salt and pepper, mix well. Pour egg mixture into iron skillet. Add potato mixture into eggs mixture. Place iron skillet into the oven for 20-30 minutes or until egg is completely cooked. Sprinkle with cheese and allow to melt quickly in the oven. Yields: 4 servings

Mexican Street Corn

Mexican Street Corn is such an unusual yet delicious recipe. When my family and I were living in Oklahoma I first tried it at the Oklahoma State Fair. The state has a large Mexican community so I was able to try to many succulent foods. When you first try it you will not know what that flavor is and you will not care because it is good. The seasoning and lime really just make this recipe. My husband and I decided to buy one of those indoor grills. We chose the Black and Decker Health Grill since the grease is not held in the pan. I am really amazed at this product. I made some steaks and corn on it last night and it was so good. You can not get a steak like that in the oven. Back home my mom has one of those massive gas grills and its the only thing I use when I am there. I am sure you will be seeing a lot more grilled recipes from me. I also want to remind everyone about the "Let Them Eat Cake" monthly cupcake challenge. All entries should be emailed to me by the last day on the month and will be posted on the first. I have already got some in and they look amazing. You can read more about it here. I can not wait to see what you come up with. 4 ears sweet corn, husks removed 2 tablespoons oil 1/2 cup mayonnaise 2 teaspoons grill seasoning or a mix of chili powder and garlic salt pepper limes, quartered 1. Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, grill seasoning and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn. Yields: 4 servings

Haneth



Haneth is a lamb and rice Yemeni dish. This is one of the most popular dishes among wedding and other celebrations throughout the Middle East. My father in laws niece is getting married so in the Arabic culture the uncles slaughter lambs and have them prepared somewhere. This dish was prepared by some Yemeni men. I have never tasted such amazing lamb or rice in my life. This dish is amazing. The meat just falls off the bone and is as soft as butter. And of course you can not forget the boiled eggs a Saudi favorite around the rice. It taste just like a very good pot roast. The rice has some of the traditional Yemeni spaghetti noodles in it as well, but not every much. My mother in law sent us so much I have tons in the fridge and freezer.

Cake Balls

I made these small sweet bites for my in laws guest who are coming into town to have with tea and coffee. When you serve tea or coffee small is always the best way to go. These cute cake balls will save you a lot of time and give you a lot of results. You can bake a cake from scratch or use a box, whatever is best for you. I have found that the store bought cake mix works better because of its thickness. You can really do a lot with these and thats what makes a great recipe in the end. What I love is that for once you do not have to worry about your cake being even or falling. I mean you just tear it up after it has baked. I made three cakes to have several cake balls and tried to make each batch look a bit different. 1 box of cake mix or homemade cake mix 1 can of cake icing 1 chocolate baking bar 1. Bake cake as a sheet cake per instructions on recipe. Allow to cool then carefully add cake into a large bowl. Mix into crumbs with a fork, add 1/2 a can of frosting. Continue mixing with a forum until a dough like consistency. Place into refrigerator for 1 hour. 2. Add water into a 4-quart pan on medium-high heat. Place stainless steel bowl over pot of hot water and add baking chocolate, mixing. When chocolate has melted reduce heat to low. Meanwhile, shape cake dough into small balls. With a small spoon carefully place each ball one at a time into the chocolate covering completely. Place on waxed paper and cover. Refrigerate until needed. Yields: 70

Pound Cake Bites

This is a great dessert to serve guest to have with tea and coffee. The cake is deliciously moist. A bit of sprinkled powdered sugar over the top is the icing on the cake, yes pun intended. I used my lemon sweetmeats to give it an extra special taste. Vegetable oil cooking spray 1 cup all-purpose flour, plus more for sheet 1/2 teaspoon baking powder 1/4 teaspoon salt 5 tablespoons unsalted butter, softened 3/4 cup sugar 1 tablespoon lemon sweetmeat 1/2 teaspoon pure vanilla extract 2 large eggs 1/3 cup whole milk powdered sugar for topping 1. Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray, and line with parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, and salt in a bowl. 2. Cream butter and sugar with a mixer until pale and fluffy. Beat in sweetmeat if desired, and vanilla. Add eggs, 1 at time, beating well after each addition. Reduce speed to medium, and beat in flour mixture in 2 additions, alternating with milk. 3. Spread batter into prepared sheet. Bake until a tester inserted into the center comes out clean, 15 to 17 minutes. Let cool in sheet on a wire rack. Cut into small slices, sift with powdered sugar and place into paper cups. Yields: one 9-by-13-inch cake Adapted from Martha Stewart online

Egg Noodles with Shrimp

If you follow the directions you can not go wrong with dish regardless if your a novice or pro in the kitchen. The tofu really adds something special to this dish but if you do not have any on hand feel free to leave it out. 1 egg, scrambled 1 pound shelled small shrimp, de-veined, rinsed and patted dry 1/4 cup soft tofu, cubed 1/2 pound egg noodles , cooked per package directions 2 tablespoons light olive oil 2 tablespoons finely chopped fresh parsley 1/4 cup frozen peas 1 small green pepper, diced soy sauce to taste marinade: 1/2 cup light olive oil 2 cloves garlic (finely minced) 1/2 teaspoon sesame seeds dash of white pepper 1. In a medium size bowl add 1/2 cup olive oil, garlic, sesame seeds and white pepper, stir to mix. Add shrimp and stir to coat. Cover and marinate in the refrigerator for 1 to 2 hours. 2. Place 2 tablespoons of olive oil in a 10-inch skillet over medium-high heat. While the mixture is heating, drain the shrimp, reserving the marinade. Transfer the shrimp, peas, tofu and pepper to the skillet, and saute, tossing often, for about 2 minutes or until the shrimp is pink. Allow the peppers to cook until tender. Using a slotted spoon, transfer the shrimp and egg to the bowl containing the noodles, leaving the oil in the skillet. Re-cover the bowl to keep the shrimp warm. 3. Add the reserved shrimp marinade to the fat in the skillet, and cook over medium heat, stirring constantly, for about 1 min., or until the garlic is tender but not brown. Pour the hot sauce over the noodle mixture and toss until thoroughly blended. Add pepper mixture, and mix gently. 4. To serve, mound the shrimp mixture on a large heated platter. Sprinkle the mixture with parsley. Serve immediately. Yields: 4

Perfect Cupcakes

These cupcakes are fun for all the sweet girls in your life. The inside has a cute confetti cake and the outside a sweet and shiny pink frosting. They are surly fit for any princess. I love the sugar and lemon frosting seeing how the lemon makes it not to sweet and a perfect fit on a cupcake. Make sure to cool your cupcakes completely before adding the frosting. It does not take much with these. I added a small editable silver bead in the middle of mine. These cuties were made for my sister in law so I was not able to show you how they look on the inside. And as for the picture my husband was rushing me. He just does not get my love for a good blog picture, lol. 1 stick unsalted butter, at room temperature 6 tablespoons sugar 2 eggs 1 cup self-rising flour 1/4 cup sprinkles frosting: juice of 1 lemon 1-1/4 cup powdered sugar red food coloring 1. Preheat over to 350F. In a large bowl add sugar and butter, beat together until fluffy. Add eggs, flour and sprinkles, mix together. Line a muffin pan with cupcake papers. Fill each cup with a heaping teaspoon full. Bake until golden and toothpick comes out clean. 10-15 minutes. Allow to cool. 2. In a medium sized bowl add 2 teaspoons of lemon juice. Sift powdered sugar into bowl, mix. Add more lemon juice if needed. Add one small drop of food coloring and mix well. Yields: 1 dozen

Peanut Butter Cookies

Every time I have these cookies I think of my Aunt. These were always her specialty and my favorite. She still spoils me and makes me a batch when I go back home. I love the ease of making them yet the big punch of a taste they have. Simple and delicious and that is what makes a good cookie friends. 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar 1/2 cup peanut butter 1 egg 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1-1/4 cups flour 1/4 teaspoon salt 1. Cream sugars, butter, and peanut butter in large mixing bowl with a hand/stand mixer on low speed. Beat in egg then add flour, baking soda, baking powder and salt. 2. Shape dough into small balls; place on lightly greased 15-inch x 10-inch baking sheets. Press the dough balls down with a fork to make ridges down the center, dip the fork in flour each time before pressing a cookie. 3. Bake at 350 F for about 12 minutes or until cookie’s have slightly browned. Yields: 2 dozen

YSC New Domain Name

Hi all my lovely blog readers how have you all been? I hope your all having a magnificent summer. I have been so busy hence the lack of recipes I have been posting but I hope to get in the kitchen soon and whip up some new exotic dishes for you all. I wanted to stop by and let you all know to update Ya Salam Cooking's site address to: http://www.yasalamcooking.com/

Chicken Pasta Soup

I used orzo pasta when making this dish which looks like rice yet it is pasta however you can use whatever small pasta you may have on hand. The original Italian dish is made with clams but I love chicken in it just as much if not better. A lot of soups are not filling but this one certainly is. I love to serve it with fresh homemade bread and a crisp salad. 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, crushed 2 tomatoes, chopped 1 tablespoon sun-dried tomato pesto 1 teaspoon sugar 1 teaspoon Italian seasoning 3 cups vegetable stock 1/2 cup small pasta shapes 4 cooked chicken breast, shredded salt and pepper to taste 1. In a 4-quart saucepan on medium-high heat add oil. Add onions until tender. Add garlic, tomatoes, pesto, seasoning, stock, chicken, salt and pepper. Bring to a full boil them reduce heat to low. Half cover the pan and simmer for 10 minutes, stirring occasionally. 2. Add pasta and continue simmering, uncovered for about 10 minutes or until al dente. Stir so pasta does not stick together occasionally. Add more stock if needed. Remove from heat and serve with fresh lemon wedges. Yields: 4

Chicken Stuffed Bread

This bread is perfectly moist inside and out. I achieve this by adding a 8-inch cake pan filled with water on the bottom rack on my oven while cooking breads. It truly makes a magnificent difference. I love bread and chicken so decided to combine the two. This is a great dish served with soup and salad. Dough: 2-1/2 cups all-purpose flour 1/2 cup warm milk 1/4 cup sunflower oil + 1/2 tablespoon 1 tablespoon yeast 1/4 cup + 2 tablespoons warm water- separate two (add water a small amount at time until you get the perfect dough consistency) 1/4 cup sugar 2 eggs, room temperature and beaten 1/2 teaspoon salt 1 egg yolk Stuffing: 3 cooked chicken breast, diced 1 cup mozzarella shredded cheese 1 teaspoon rosemary 1/2 teaspoon garlic powder 1. In a small bowl add 2 tablespoons warm water, pinch of sugar and yeast. Allow to sit for 5 minutes until small bubbles appear. 2. In a large mixing bowl add flour, 1/4 cup oil, sugar, eggs, salt and milk. Add yeast mixture. Combine until soft dough forms add water using small amounts at time if needed to achieve dough consistency. Place 1/2 tablespoon of oil into hand and rub all over dough (do not work into dough). Place in a large bowl, cover with plastic wrap and place in a warm place for 30 minutes. 3. Pre-heat oven to 350F. Punch dough down. On a non stick baking mat make dough into 8x4 inch rectangle. Sprinkle half of cheese on top, add chicken on top and then sprinkle remaining cheese. Fold dough over and with hands shape into a round. Place round onto a greased baking pan. Place the seams down. Brush egg yolk on top of round. Sprinkle rosemary and garlic powder on top. Bake for 20-30 minutes or until golden. Yields: 1 loaf