Archive | May 2011

What’s For Dinner: Chocolate Silk Pie

I bought my cousin, Rabiya, a recipe book as a gift and I couldn’t help but browse through it first though and this recipe caught my eye right away. Rabiya has been “helping” me cook and bake since she was very young. I have so many memories of pulling a chair alongside me  for her to stand on top of so she could see/help.
Once I gave her the recipe book, I copied the recipe, made some changes, and tried it out — it was absolutely delicious!
What you need is:
  • a 9-inch One-Crust Pie Shell [store bought works great]
  • 1/4 cup of butter, softened [which is 1/2 a stick]
  • 3 ounces of milk chocolate
  • 2 tablespoons of sugar
  • 2 tablespoons of cornstarch
  • 3 eggs
  • 1 teaspoon of vanilla extract
  • 1 cup chilled whipping (heavy) cream
To make your Pie:
  1. Over low heat, melt your butter and chocolate. Then, remove from heat.
  2. Mix your sugar and cornstarch together and then stir it into chocolate mixture.
  3. Meanwhile, beat eggs in a small bowl [on medium speed] until it is thick, and almost lemon colored; stir into chocolate mixture.
  4. Cook mixture over medium heat for 5 minutes, stirring constantly until thick and glossy; stir in vanilla. Cool ten minutes, stirring occasionally.
  5. Beat whipping cream in chilled medium bowl until stiff.
  6. Fold chocolate mixture into whipped cream. Pour into pie shell.
  7. Cover and freeze for about 4 hours, or until firm, before serving.
Garnish with whipped cream, and chocolate shavings if you would like to do that.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Boneless Chicken Wings

Take boneless chicken cubes (or slice chicken breasts into smaller pieces). To it, add: salt, pepper, garlic powder, paprika, cayenne pepper, chili powder, and onion powder. Mix well. Add in egg(s).
To your flour, add: pepper, garlic powder, paprika, cayenne pepper, and chili powder. Combine well.
Note that I don’t list quantities because I just eye-ball everything and the amount of each item will truly depend on your own taste preference plus the amount of chicken you are working with.
The ziploc coating technique I discussed back in this post? Use it here and save yourself plenty of time and effort PLUS get a nice and crispy crust.
Fry your chicken pieces [in batches] in a nicely heated skillet. It is important that the oil is heated through well, to ensure you get the crispy crust on your chicken… and not end up with soggy chicken.
For the sauce: Heat up a little butter [melted] with hot sauce… say about a tablespoon or so of butter for a cup of hot sauce. Pour it over your chicken and mix it all together, making sure all of your chicken is coated with the sauce. I love the Texas Pete hot sauce and always use that — the end result is absolutely delicious and tastes just like you got them from a restaurant.
You could, of course, use this recipe for boned wings… I just prefer boneless. Plus, it’s not as messy [and MUCH easier to eat]!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

Pay Phones

Who knew pay phones still existed? I saw one earlier today as we were BBQ-ing at our local park:

I don’t think I’ve EVER used one in my life. Have you? When was the last time you used one?

Funny enough, they didn’t have recycling bins complimenting the garbage cans at this park.

I think we can all agree this park needs to be fast forwarded renovated to the present?

P.S. Don’t forget to leave me a comment below on your thoughts! As always, I’d love to hear from you.