My Fabulous Recipes has Moved

Another announcement to let you all know that "My Fabulous Recipes" has moved to another location... If you didn't know, please check the new website and make sure to follow via RSS or Google Followers.

See you there!

http://myfabulousrecipes.com/

Sook

My Fabulous Recipes has Moved

Another announcement to let you all know that "My Fabulous Recipes" has moved to another location... If you didn't know, please check the new website and make sure to follow via RSS or Google Followers.

See you there!

http://myfabulousrecipes.com/

Sook

My Fabulous Recipes has Moved

Another announcement to let you all know that "My Fabulous Recipes" has moved to another location... If you didn't know, please check the new website and make sure to follow via RSS or Google Followers.

See you there!

http://myfabulousrecipes.com/

Sook

Garlic Hummus with Pita Chips

Here is the link to the recipe on my new domain. Please feel free to visit and let me know what you think! :)

http://www.myfabulousrecipes.com/?p=309

Sook

Garlic Hummus with Pita Chips

Here is the link to the recipe on my new domain. Please feel free to visit and let me know what you think! :)

http://www.myfabulousrecipes.com/?p=309

Sook

Garlic Hummus with Pita Chips

Here is the link to the recipe on my new domain. Please feel free to visit and let me know what you think! :)

http://www.myfabulousrecipes.com/?p=309

Sook

Shrimp and Broccoli Stirfry with Toasted Almonds

Please visit the new website to view the recipe. I am slowly making the transition to the new website. Unfortunately, I couldn't transfer the RSS feed or the followers to my new blog. Feel free to join again. :)

Shrimp and Broccoli Stirfry with Toasted Almonds

Sook

Shrimp and Broccoli Stirfry with Toasted Almonds

Please visit the new website to view the recipe. I am slowly making the transition to the new website. Unfortunately, I couldn't transfer the RSS feed or the followers to my new blog. Feel free to join again. :)

Shrimp and Broccoli Stirfry with Toasted Almonds

Sook

Shrimp and Broccoli Stirfry with Toasted Almonds

Please visit the new website to view the recipe. I am slowly making the transition to the new website. Unfortunately, I couldn't transfer the RSS feed or the followers to my new blog. Feel free to join again. :)

Shrimp and Broccoli Stirfry with Toasted Almonds

Sook

Meatless Chipotle Pasta

I will be posting updates from my new website to make the transition a little easier. To view the new recipe, please click HERE to be redirected to my new website: My fabulous recipes.

Meatless Chipotle Pasta

I will be posting updates from my new website to make the transition a little easier. To view the new recipe, please click HERE to be redirected to my new website: My fabulous recipes.

Meatless Chipotle Pasta

I will be posting updates from my new website to make the transition a little easier. To view the new recipe, please click HERE to be redirected to my new website: My fabulous recipes.

The Website is Up and Running!

My dearest readers,

I am so happy to announce that I now have a new domain up and running for "My Fabulous Recipes". The address is

http://myfabulousrecipes.com

Pretty easy to remember, right?

Please come and visit me on the new website.

If you are a follower of my blog, please refollow my new blog using "Google friend connect". Unfortunately, I could not transfer the followers to my new website which saddens me.

Also, please subscribe to the new website using RSS feed.

I am so looking forward to posting new recipes on the new domain. If you have my blog on your blogroll, please change it to the new address.

See you at the new place!!

Love always,
Sook

The Website is Up and Running!

My dearest readers,

I am so happy to announce that I now have a new domain up and running for "My Fabulous Recipes". The address is

http://myfabulousrecipes.com

Pretty easy to remember, right?

Please come and visit me on the new website.

If you are a follower of my blog, please refollow my new blog using "Google friend connect". Unfortunately, I could not transfer the followers to my new website which saddens me.

Also, please subscribe to the new website using RSS feed.

I am so looking forward to posting new recipes on the new domain. If you have my blog on your blogroll, please change it to the new address.

See you at the new place!!

Love always,
Sook

The Website is Up and Running!

My dearest readers,

I am so happy to announce that I now have a new domain up and running for "My Fabulous Recipes". The address is

http://myfabulousrecipes.com

Pretty easy to remember, right?

Please come and visit me on the new website.

If you are a follower of my blog, please refollow my new blog using "Google friend connect". Unfortunately, I could not transfer the followers to my new website which saddens me.

Also, please subscribe to the new website using RSS feed.

I am so looking forward to posting new recipes on the new domain. If you have my blog on your blogroll, please change it to the new address.

See you at the new place!!

Love always,
Sook

Stir-Fried Bok Choy with Lettuce and Mushrooms

While I am getting a new domain developed, I decided to post a recipe for you. This is a healthy way to enjoy flavorful baby bok choy. I've tried cooking with bok choy only a few times and this one is my favorite so far. The recipe comes from "Cooking Light" cookbook. The cookbook is my new favorite. I have been cooking great tasting light meals since I purchased the book.The rice wine (or sake) gives the bok choy such a unique flavor that I love!

Stir-fried Bok Choy with Lettuce and Mushrooms

To view the original recipe, please click HERE to be redirected to Cooking Light.

Stir-Fried Bok Choy with Lettuce and Mushrooms

While I am getting a new domain developed, I decided to post a recipe for you. This is a healthy way to enjoy flavorful baby bok choy. I've tried cooking with bok choy only a few times and this one is my favorite so far. The recipe comes from "Cooking Light" cookbook. The cookbook is my new favorite. I have been cooking great tasting light meals since I purchased the book.The rice wine (or sake) gives the bok choy such a unique flavor that I love!

Stir-fried Bok Choy with Lettuce and Mushrooms

To view the original recipe, please click HERE to be redirected to Cooking Light.

Stir-Fried Bok Choy with Lettuce and Mushrooms

While I am getting a new domain developed, I decided to post a recipe for you. This is a healthy way to enjoy flavorful baby bok choy. I've tried cooking with bok choy only a few times and this one is my favorite so far. The recipe comes from "Cooking Light" cookbook. The cookbook is my new favorite. I have been cooking great tasting light meals since I purchased the book.The rice wine (or sake) gives the bok choy such a unique flavor that I love!

Stir-fried Bok Choy with Lettuce and Mushrooms

To view the original recipe, please click HERE to be redirected to Cooking Light.

Coming Soon

Hello everyone!

I hope everyone is having a wonderful weekend. The weather here in Northern California is beautiful today. I think we will go for a long walk. :)

I just wanted to let you know that the lack of post in the upcoming week is due to the new development of a new design and a new domain address (.com) of "My Fabulous Recipes". I know, isn't it so exciting?

I am not an expert at designing blogs but I am trying to figure out the way to make it just the way I like. It's time consuming, yes. I have been spending a lot of time on my laptop for the past couple days. But I promise, it will be done soon.

Please be patient with me and check back for the new website!

Love,
Sook

Coming Soon

Hello everyone!

I hope everyone is having a wonderful weekend. The weather here in Northern California is beautiful today. I think we will go for a long walk. :)

I just wanted to let you know that the lack of post in the upcoming week is due to the new development of a new design and a new domain address (.com) of "My Fabulous Recipes". I know, isn't it so exciting?

I am not an expert at designing blogs but I am trying to figure out the way to make it just the way I like. It's time consuming, yes. I have been spending a lot of time on my laptop for the past couple days. But I promise, it will be done soon.

Please be patient with me and check back for the new website!

Love,
Sook

Coming Soon

Hello everyone!

I hope everyone is having a wonderful weekend. The weather here in Northern California is beautiful today. I think we will go for a long walk. :)

I just wanted to let you know that the lack of post in the upcoming week is due to the new development of a new design and a new domain address (.com) of "My Fabulous Recipes". I know, isn't it so exciting?

I am not an expert at designing blogs but I am trying to figure out the way to make it just the way I like. It's time consuming, yes. I have been spending a lot of time on my laptop for the past couple days. But I promise, it will be done soon.

Please be patient with me and check back for the new website!

Love,
Sook

Red Coconut Curry with Shrimp and Scallops

Don't you just love the color of this curry? This curry isn't thick like normal curries but it sure tastes wonderful. I ground red chili with garlic and coconut milk which is why the color of this dish is so beautiful. :) Seafood in curry is definitely one of my favorites!

Red Coconut Curry with Shrimp and Scallops

Ingredients:

1 red chili, seeded and chopped

3-4 garlic cloves, chopped

1/2 cup lite coconut milk

1/2 teaspoon turmeric

1 tablespoon olive oil

1/2 finely diced red bell pepper

1 pound medium size shrimp, peeled and deveined

12-16 scallops

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

Directions:

Blend the red chili, garlic cloves, coconut milk, and turmeric in a mixer or magic bullet until no chunks are visible in the mixer.

In a large pan, heat oil over medium high heat and add the chopped bell pepper and stir. Add the shrimp and cook until the shrimp start to turn pink but not fully cooked, about 2-3 minutes. Add the scallops and stir and cook until both shrimp and scallops are cooked. (Don't cook the scallops for too long so they don't become rubbery.) Add the red chili sauce and turn down the heat to low. Add salt and pepper and sprinkle with fresh basil leaves.

Serve with rice if desired.

Red Coconut Curry with Shrimp and Scallops

Don't you just love the color of this curry? This curry isn't thick like normal curries but it sure tastes wonderful. I ground red chili with garlic and coconut milk which is why the color of this dish is so beautiful. :) Seafood in curry is definitely one of my favorites!

Red Coconut Curry with Shrimp and Scallops

Ingredients:

1 red chili, seeded and chopped

3-4 garlic cloves, chopped

1/2 cup lite coconut milk

1/2 teaspoon turmeric

1 tablespoon olive oil

1/2 finely diced red bell pepper

1 pound medium size shrimp, peeled and deveined

12-16 scallops

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

Directions:

Blend the red chili, garlic cloves, coconut milk, and turmeric in a mixer or magic bullet until no chunks are visible in the mixer.

In a large pan, heat oil over medium high heat and add the chopped bell pepper and stir. Add the shrimp and cook until the shrimp start to turn pink but not fully cooked, about 2-3 minutes. Add the scallops and stir and cook until both shrimp and scallops are cooked. (Don't cook the scallops for too long so they don't become rubbery.) Add the red chili sauce and turn down the heat to low. Add salt and pepper and sprinkle with fresh basil leaves.

Serve with rice if desired.

Red Coconut Curry with Shrimp and Scallops

Don't you just love the color of this curry? This curry isn't thick like normal curries but it sure tastes wonderful. I ground red chili with garlic and coconut milk which is why the color of this dish is so beautiful. :) Seafood in curry is definitely one of my favorites!

Red Coconut Curry with Shrimp and Scallops

Ingredients:

1 red chili, seeded and chopped

3-4 garlic cloves, chopped

1/2 cup lite coconut milk

1/2 teaspoon turmeric

1 tablespoon olive oil

1/2 finely diced red bell pepper

1 pound medium size shrimp, peeled and deveined

12-16 scallops

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

Directions:

Blend the red chili, garlic cloves, coconut milk, and turmeric in a mixer or magic bullet until no chunks are visible in the mixer.

In a large pan, heat oil over medium high heat and add the chopped bell pepper and stir. Add the shrimp and cook until the shrimp start to turn pink but not fully cooked, about 2-3 minutes. Add the scallops and stir and cook until both shrimp and scallops are cooked. (Don't cook the scallops for too long so they don't become rubbery.) Add the red chili sauce and turn down the heat to low. Add salt and pepper and sprinkle with fresh basil leaves.

Serve with rice if desired.

Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Shrimp, Scallops, and Corn Relish

I said to my husband today, "If we were rich enough, I'd go buy shrimp and scallops or any seafood every other day." I love seafood. I especially love shrimp and scallops. I know a lot of people don't like the taste or texture of them, but I love them! This recipe is very simple and packed with simple yet great flavors. The corn relish was fantastic with the seafood, too!

Make sure not to overcook the scallops. They tend to get rubbery when they are overcooked. And I will be honest. Rubbery scallops are gross. Cook about 5-6 minutes, or until they are white.

Shrimp, Scallops, and Corn Relish

Makes 4 servings

Ingredients:

1 1/2 tablespoon freshly squeezed lemon juice

1/2 teaspoon fish sauce

1/2 teaspoon sugar

2 tablespoons olive oil

1 tablespoon minced or finely chopped garlic

1 tablespoon minced Jalapeno pepper (seeded)

1 pound shrimp, deveined medium size

1 pound scallops

1 cup frozen corn (or fresh corn kernels)

1/3 cup chopped cilantro leaves

Salt and Pepper to taste

Directions:

Combine the first three ingredients: set aside

Heat a large pan over high heat. Add oil to the pan and coat the pan. Add garlic and Jalapeno to pan; stir fry 30 seconds or just until the garlic turns brown. Add shrimp and stir-fry about 2-3 minutes and add the scallops and stir. Add corn and stir-fry for about 5 minutes, or until the scallops are cooked through. (Do not overcook!) Stir in the juice mixture and sprinkle with cilantro leaves.

Shrimp, Scallops, and Corn Relish

I said to my husband today, "If we were rich enough, I'd go buy shrimp and scallops or any seafood every other day." I love seafood. I especially love shrimp and scallops. I know a lot of people don't like the taste or texture of them, but I love them! This recipe is very simple and packed with simple yet great flavors. The corn relish was fantastic with the seafood, too!

Make sure not to overcook the scallops. They tend to get rubbery when they are overcooked. And I will be honest. Rubbery scallops are gross. Cook about 5-6 minutes, or until they are white.

Shrimp, Scallops, and Corn Relish

Makes 4 servings

Ingredients:

1 1/2 tablespoon freshly squeezed lemon juice

1/2 teaspoon fish sauce

1/2 teaspoon sugar

2 tablespoons olive oil

1 tablespoon minced or finely chopped garlic

1 tablespoon minced Jalapeno pepper (seeded)

1 pound shrimp, deveined medium size

1 pound scallops

1 cup frozen corn (or fresh corn kernels)

1/3 cup chopped cilantro leaves

Salt and Pepper to taste

Directions:

Combine the first three ingredients: set aside

Heat a large pan over high heat. Add oil to the pan and coat the pan. Add garlic and Jalapeno to pan; stir fry 30 seconds or just until the garlic turns brown. Add shrimp and stir-fry about 2-3 minutes and add the scallops and stir. Add corn and stir-fry for about 5 minutes, or until the scallops are cooked through. (Do not overcook!) Stir in the juice mixture and sprinkle with cilantro leaves.

Shrimp, Scallops, and Corn Relish

I said to my husband today, "If we were rich enough, I'd go buy shrimp and scallops or any seafood every other day." I love seafood. I especially love shrimp and scallops. I know a lot of people don't like the taste or texture of them, but I love them! This recipe is very simple and packed with simple yet great flavors. The corn relish was fantastic with the seafood, too!

Make sure not to overcook the scallops. They tend to get rubbery when they are overcooked. And I will be honest. Rubbery scallops are gross. Cook about 5-6 minutes, or until they are white.

Shrimp, Scallops, and Corn Relish

Makes 4 servings

Ingredients:

1 1/2 tablespoon freshly squeezed lemon juice

1/2 teaspoon fish sauce

1/2 teaspoon sugar

2 tablespoons olive oil

1 tablespoon minced or finely chopped garlic

1 tablespoon minced Jalapeno pepper (seeded)

1 pound shrimp, deveined medium size

1 pound scallops

1 cup frozen corn (or fresh corn kernels)

1/3 cup chopped cilantro leaves

Salt and Pepper to taste

Directions:

Combine the first three ingredients: set aside

Heat a large pan over high heat. Add oil to the pan and coat the pan. Add garlic and Jalapeno to pan; stir fry 30 seconds or just until the garlic turns brown. Add shrimp and stir-fry about 2-3 minutes and add the scallops and stir. Add corn and stir-fry for about 5 minutes, or until the scallops are cooked through. (Do not overcook!) Stir in the juice mixture and sprinkle with cilantro leaves.

Jalapeno Tuna Melt

I had never had tuna melt until I tried this one. I wasn't so sure how tuna would taste with melted cheese. To my surprise, it was amazing! I actually enjoyed the combination of cold tuna mix with warm melted cheese. I don't use too much mayo in tuna mixes. Sometimes, I replace mayo with 1-2 tablespoons Caesar salad dressing or use low fat mayo which has significantly less amount of fat. The highlight of this sandwich was the picked jalapenos. It was one of the best tuna sandwiches I've ever had!

Jalapeno Tuna Melt

Ingredients:

Makes 2-3 sandwiches

1 canned tuna in water

1 celery stalk, finely chopped

1 tablespoon pickled Jalapeno, finely chopped

1 tablespoon finely chopped purple onion

2 tablespoons low fat mayo

Freshly ground black pepper to taste

2-3 sandwich rolls or sandwich thins

Nonfat butter spray (*I can't believe it's butter)

1/4 cup shredded cheddar cheese or 1 slice of cheddar cheese for each sandwich

Directions:

In a medium sized bowl, combine the tuna, celery stalk, pickled Jalapeno, onion, mayo, and black pepper and mix well with a fork.

Spray the white part of the buns with a butter spray and grill the white sides on a flat pan. When the rolls are toasted to your liking, place 1/4 cup of cheddar cheese on top of a bottom roll and let stand on the pan until the cheese starts to melt. (I like to put the top roll on top of the cheese so the cheese melts faster.)

Top the roll with about 1/2 cup full of tuna mix and enjoy!