Friday, March 16, 2012

Rice Pudding

I made some rice pudding for the first time, and it turned out okay. I was a bit heavy handed with the Cinnamon, so it's a little one the spicy side. I have to call it Cinnamon rice pudding.
I just hope that I didn't dry it out!
Next time I make it I will make it better!

Friday, March 9, 2012

Spam Musubi (Recipe Coming Soon)

I LOVE Spam Musubi!
I remember the first time I had it was at a birthday party sleep over, and I just could not stop eating it, it was so good!
 I've made Musubi for my Dad to take into work and share, and people either want to try it, or they are turned off by one of two things. The Spam, or the Nori, (a.k.a. Seaweed). But more often then not, if they try it they come to realized the yummy amazingness of Spam Musubi.

Now I've been doing a lot of research before I post my recipe, because I wanted to see if anyone else makes it like I do. The verdict......... No one makes it like I make it. All the recipes I looked at tell you to dry fry the spam, some tell you to put a mixture of Soy Sauce and Sugar over the spam the last few minutes if frying, others tell you to fry the spam and then soak it in sauce.  Now the way I do it, is I cook my spam IN  the sauce! Yes that's right, I said IN THE SAUCE!  By cooking the spam in the sauce I find that the spam is able to soak up the sauce and then as the sauce reduces the spam becomes crispy and oh so delicious!

I will try to get the recipe and the picture's up as soon as I can, but I have to make another batch of Musubi, because I forgot to take pictures of some of the steps. Plus I only got ONE Musubi out of the last batch!

Have a Yummy Day,

Monday, March 5, 2012

Mint Simple Syrup

Mint Simple Syrup
1 Bunch of Fresh Mint
2 Cups of Sugar
2 Cups of Water

Place sugar and mint leaves and steams into a blender or food processor. Blend together until sugar is green and mint in blended in. Put mint sugar into a sauce pan and add the water. Heat on high heat until it comes to a boil, reduce heat and boil for 10 to 15 minutes. Remove the pan from the heat and let cool for 10 to 15 minutes. Once syrup had cooled strain out the mint leaves and steams. The finished syrup should be green, and have a good minty flavor.

This syrup can be added to drinks, fruit, and desserts

Mint Simple Syrup with Fresh Mint