Double cheese Parmesan-coated chicken

I used to work in a breakfast/lunch restaurant when I was a lot younger. For lunch I would have Chicken Parmesan Sub, it was my favorite. Today's dinner I made Homemade double cheese chicken Parmesan sub. It brought back memories. I made my own meaty tomato sauce because my daughters wanted pasta instead of sub. It was 3 subs and 2 pasta. Anyways here is my recipe for my sub.

Double cheese Parmesan-coated chicken 

INGREDIENTS:

2 eggs, beaten

dash hot sauce

tablespoon water

1 cup grated Parmesan cheese

1 1/2 cup seasoned bread crumbs

teaspoon paprika

fresh chopped parsley

6 skinless, boneless chicken breast halves

2 tablespoons melange rap soil

6 slices Jalapeno cheese 

Direction:

1. Preheat oven to 150'C.

2. In a bowl beat in eggs, hot sauce, and water. In another bowl, mix together grated Parmesan cheese, bread crumbs, paprika, parsley. Dip chicken breasts into beaten egg mixture, then into bread crumb mixture to coat.

3. In a large grill skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

4.  Add chicken in a baking dish, then place slices of cheese over each breast, and bake in the preheated oven for 20 minutes until cheese is completely melted. 

Meaty tomato sauce:

2 tablespoons extra virgin olive oil

1 pound sweet Italian sausages, diced in small pieces

1 pound lean ground beef

1 onion, minced

2 cloves garlic, crushed

1 can crushed tomatoes

2 cans tomato paste

2 cans tomato sauce

1 tablespoon Sriracha hot sauce

1/2 cup veggie broth

1 tablespoon white sugar

2 tablespoons Italian seasoning

1/2 teaspoon salt

1/4 teaspoon ground black pepper

fresh parsley 

Splash red wine

Direction:

Marinade the ground pork with salt, pepper, seasoning sauce (soy sauce or Worcestershire sauce). You don't have to but I usually season/marinade my meat before cooking.

In a large pot over medium heat, cook the sausage, beef, onion, and garlic until meat is cooked through, add sugar and Italian seasoning.

Stir in crushed tomatoes, tomato paste, tomato sauce, Sriracha, and broth. 

Season with salt and pepper. 

Reduce heat to low, cover, and simmer for an hour, stirring occasionally. Splash wine over the sauce. Add in parsley, stir, cover, and let simmer for another 20 minutes.

My homemade banana bread with chocolate sauce

                 Last week my husband bought this banana spread at Ica supermarket because it was on offer. My kids tried it and thought it was okay but we will not purchase it again. There was a lot leftover so I thought why not make it into banana bread and that's what I did. For my first time making banana bread, it came out great and taste delicious. It was sweet, moist, and the smell of the banana baking was amazing. My kids never had this before, they were anxious to try, and they loved it. 

  

              My banana bread with homemade chocolate sauce.

 

                    This is the spread from the supermarket.

Banana Bread

Ingredients:

3/4 cup butter and a little extra to grease pan

1 cup sugar

1/2 cup brown sugar

2 large eggs

4 ripe bananas, mashed

Banos Bananapalegg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup coconut flake (optional)

2 tablespoon vanilla sugar

1 teaspoon ground cinnamon 

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup buttermilk

1/3 cup regular milk

Chocolate Sauce:

100 gram light chocolate plate

1/2 tablespoon butter

1 cup heavy cream

Preheat the oven to 325 degrees F.

Grease 9-by-5-inch loaf pan with butter

In a large bowl, with an electric mixer, cream the butter, brown sugar, and sugar together until light and fluffy. Add the eggs one at a time, beating well. Beat in the bananas, Banos spread, and vanilla. 

In another bowl sift the flour, then add coconut flake, vanilla sugar, cinnamon, baking soda, baking powder, and salt. Add the flour mixture, milk, and buttermilk to the banana mixture, and stir until we'll combined.

Pour batter into prepared pan and bake for 1 hour, until a toothpick inserted in the center comes out clean. Set aside to cool on for 15 minutes. Remove bread from pan, onto rack and cool completely before slicing.

To make the chocolate sauce, add the chocolate chips to a heat-proof bowl. Heat the heavy cream and butter in a small saucepan until hot but not boiling. Pour the hot butter cream over the chocolate and stir until chocolate is fully melted. Serve over slices of banana bread.

Stuffed Pork Omelet

I made this Cambodian dish the other day because I just miss my mom's cooking. I was craving something spicy and sweet. Stuffed omelet, filled with pork, scallions, preserved cabbage, red curry, onion, garlic, etc. It was sweet and salty but delicious. My family loved it especially my children. 

2 tablespoon plus 1 teaspoon vegetable oil

1 pound ground pork (seasoned with salt, pepper, cayenne pepper)

2 clove garlic, minced

1 onion, thinly sliced

1 small Chinese cabbage, sliced thinly

1 tablespoon red curry

1/2 cup coconut milk

2 tablespoons coconut flour

1 tablespoon fish sauce

2 tablespoons sugar

1 teaspoon salt

1 teaspoon ground pepper

1 tablespoon mushroom soy sauce

8 large eggs

2 tablespoons thinly sliced scallions

In a large skillet over medium high heat, add 2 tablespoons of oil. 

Add the seasoned pork, onion, garlic, and cabbage. Stir well to break the clump of meat . Add red curry, coconut milk, coconut flour, fish sauce, sugar, salt, pepper, and mushroom soy sauce and cook for 7 minutes, until pork is no longer pink and sauce is thicken. Remove from the heat and set a side.

In a medium bowl, beat the eggs lightly and add teaspoon of soy sauce. 

Heat a very large non stick skillet over medium-high heat and add the remaining oil. Swirl the oil in the skillet to coat the bottom lightly. Add the eggs, tilting and distributing thinly and evenly over the bottom. 

Spread the pork mixture over one side of the egg. Cook for 2 mins. Fold over the omelet and cook for another 3 minutes. Transfer omelet to a plate and add the remaining sauce from the pork mixture over the omelet, garnish with green onions and serve with steamed rice.

Homemade Animal Shape bread

I woke up this morning wanting to bake. I just made these animal shape bread. I wanted to share what I've made. A big lobster, turtles, hippopotamus, and my kids favorite Totoro. The past week I've been baking a lot. I've baked cookies, strawberry lemon cupcakes, homemade pizzas, artisan bread, etc. My husband birthday was yesterday and I made him cupcakes. I made his favorite pork chops and apple sauce with the help from my son. My kids love to help me in the kitchen. I have a very small kitchen and it can get a bit crowded because my kids love to be in the kitchen with me. Watching and helping me out. They are always curious what mommy will be making next.

Hippo shape bread.

Lobster shape bread.

Totoro shape bread. One of my little mini me with her finger and butter knife.

I sliced the top of the bread and inside is creamy spinach cauliflower broccoli soup.

 Turtle shape bread.

 Turtles attacking the big lobster

  

 Served my animal bread with homemade creamy broccoli, cauliflower, spinach soup.

Other things I've baked during the week. Strawberry lemon cupcakes, chocolate chip cookies, pizza.

Homemade Artisan bread

Homemade Italian BMT with homemade Italian dressing and Cheesy, pepper, onion, pork sandwiches and I made my own baked potato chips. 

Simple Caramel Coffee Cake

Today is Valentine's day and I'm not as into it as the rest of my family but I made this simple caramel coffee cake for my love ones. They loved it very much. 

Crumb Topping

1 cup all purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 tablespoon cappuccino spice mix

1 cup unsalted butter, room temperature

1 teaspoon vanilla extract

Cake batter

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup butter, softened

1 cup sugar

1/2 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup sour cream

1 cup brewed coffee

Caramel sauce

Provence krokan

Instructions: 

Adjust oven rack to center position and preheat oven to 200 C. Grease a 9-by-13-inch pan and set aside.

Make the Crumb Topping:

In a medium bowl, whisk together the flour, sugar, brown sugar, salt, cappuccino spice mix and cinnamon. Stir in the vanilla to the mixture. Add in the butter into the center of the flour mixture. With a fork or finger, gradually mix and pull the flour mixture in to the butter. Continue to combine until all the butter is absorbed and you have a moistened crumb mixture.

If the crumb mixture forms a solid dough, simply use your fingers or a fork to break up the solid crumb mixture into big crumbs. Set aside while you make the cake batter.

Make the Batter:

In another bowl, whisk together the flour, baking soda, salt and baking powder. Set aside.

In a large bowl, cream the butter, brown sugar, sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla, sour cream, and coffee, scraping down the sides of the bowl with a spatula if needed. Add flour mixture to the sour cream mixture and beat on low until just combined, do not over mix.

Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake for 35 minutes. Cake is done when a wooden pick inserted near the center comes out clean, and the sides of the cake are light golden brown and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan set on a wire rack. Slice into pieces, place on a plate, drizzle with caramel sauce and topped with Provence Krokan.

Caramel Butter cream frosting

Croquant Caramel Butter Cream Chocolate Cupcakes

My late Friday night I finished my 900 pieces 4D New York City puzzle. It took me about 5 days to finish. I got this as a birthday present. This is one of my favorite present. My husband and I were married in New York City at the Norwegian Seaman's Church. It brought us great memories looking at this cool puzzle. We told stories to our children about our experiences. What a great city :)



For dinner I made healthy fish dish. My kids love fish and they loved my coconut crusted baked salmon.

Not so healthy but a weekend treat. I made caramel butter cream chocolate cupcakes topped with croquant. This is an after dinner dessert. My kids had such a hard time just staring at the cake container. Trying to convince me why they should have one before dinner. They picked up all their toys, cleaning up their mess, putting things away. With their big brown eyes I didn't give in.

Caramel butter cream frosting

1 1/2 stick of butter, cold cut into cubes

about 4 oz of  cold cream cheese

2 teaspoons vanilla extract

3 cups powder sugar

about 1/4 cup or less caramel sauce

I made my own cool whip and mixed 1 cup to the buttercream. Great taste.

Using an electric whisk, in a bowl add in the butter, whisk until smooth. 

Add the cream cheese and vanilla extract, whisk again until smooth.

Add the powder sugar 1/2 cup at a time, mixing on low until well combined

Add about 1/4 cup less or more of caramel to the frosting mixture depends how sweet you want it.

I frost the cupcakes with the butter cream frosting and drizzled more caramel and sprinkled croquant.

Homemade Naan bread

I rarely go out to eat because eating out in Oslo, is very expensive. I haven't had Indian food for a while and I love Indian food. I have all the ingredients at home for making homemade bread, why not make it myself. Yesterday for dinner I made my own spicy tikka masala and naan bread. This was my first time making naan bread. I love the texture and the taste of it and it went well with my tikka masala.


Ingredients

1 package dry yeast
2 teaspoons sugar, divided
1/4 cup warm water (100 degrees F)
3 1/2 cups bread flour, plus more for rolling
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoon plain yogurt
2 tablespoons butter, melted
1/2 cup milk

butter
fresh cilantro for topping


Making the naans

In a bowl dissolve yeast, 1 teaspoon sugar and water. Let it sit for 10 minutes until the mixture begins to froth.

In a large bowl, sift the flour, salt, remaining sugar, baking powder, and baking soda. Set aside.

Add warm milk, yogurt, and butter to the yeast. Stir to combine.

Pour the yogurt mixture into the dry ingredients. Mix the ingredients together with a fork. When dough is about to come together, use your hand to mix until the dough becomes soft and slightly sticky. Cover dough with plastic wrap and let it sit for 2 hours.

Separate dough into 8 pieces. Using a rolling pin, roll each dough into an oval shape. 8 inches long, 4 inches wide, and 1/4 inch thick. Repeat with the rest of the dough.

Warm about 1 tablespoon of butter in a large cast iron skillet over high heat. Brush both side of the naan with butter and sprinkle garlic powder or any spices you like. Place the naan in the skillet and cook for 1 minute. After a min. flip the naan. Cover the skillet with the lid and cook for another minute, brush with a little more butter if desired, sprinkle with a little salt. Remove the naan from the skillet. Place the naan in tea towel lined dish. Repeat cooking the rest of the naans and serve. Sprinkle with fresh herb.

Here is my homemade spicy chicken tikka masala. I added some Khmer spices into it.