Compiled Recipe – Easy Halloween Jalapeño Mummies

Easy Halloween Jalapeño Mummies

* 5 jalapeño peppers (medium size works best)
* 4 ounces cream cheese (at room temperature)
* 4 ounces pepper jack cheese (grated)
* ¼ tsp. garlic powder
* ¼ tsp. onion powder
* 1 pinch salt
* 1 pinch pepper
* 10 candy (googly eyes)
* 1 can refrigerated crescent roll dough
* 1 egg

1) Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2) Slice the jalapeño peppers in half lengthwise and scoop out the seeds and ribs.

3) In a small bowl mix the cream cheese, pepper jack cheese, garlic powder, onion powder, and salt and pepper. You can also use a food processor to mix everything.

4) Fill the jalapeño pepper halves with the cheese mixture. Don’t overfill or the cheese will ooze out while baking.

5) Unroll the crescent roll dough leaving the triangles together and pinching the perforations together. Cut thin strips (about 1/2 inch wide) of dough and wrap one or two pieces around each pepper half. Leave a space at the top open to insert the googly eyes when they are done.

6) Make an egg wash by combining the egg and about one tablespoon of water. Mix well. Place the mummies on your baking sheet, and brush a thin layer of egg wash on each one.

7) Bake for about 15 minutes or until the mummies are golden brown. Remove from the oven and place the candy googly eyes in the melted cheese.

8) Serve immediately and enjoy!







Compiled Recipe – Spicy Chicken Wings

Spicy Chicken Wings

* ½ kilo chicken wings
* ¾ cup bottled teriyaki marinade
* 3 tbsp. sriracha

* Toss together chicken wings, store-bought teriyaki marinade and Asian chili sauce (use sriracha) in a medium bowl until the wings are well coated. Place the wings on a lightly greased baking sheet and bake in a 350◦F oven for 20 to 25 minutes or until cooked through.





Compiled Recipe – Tofu with Coconut Peanut Sauce

Tofu with Coconut-Peanut Sauce

* 2 blocks firm tofu (300-gram blocks), drained, pressed
* flour (for dusting)
* 4 tbsp vegetable oil
* 1 tbsp white onions, chopped
* 1 tsp garlic, chopped
* 4 lemongrass bulbs, smashed
* flour (for dusting)
* 4 tbsp vegetable oil
* 1 tbsp white onions, chopped
* 1 tsp garlic, chopped
* 4 lemongrass bulbs, smashed

1) Slice tofu into 12 pieces. Thread pieces onto a skewer; pat dry. Dust tofu with flour.

2) Fry in hot vegetable oil until light brown; drain Sauté white onions, garlic and lemongrass bulbs in 2 teaspoons vegetable oil until soft. Add coconut milk, Japanese soy sauce and brown sugar; boil then simmer until reduced to two-thirds.

3) Discard lemongrass. Stir in toasted peanuts, Sriracha and ¼ cup chopped cilantro. Season with soy sauce and white pepper. Serve with skewers.



Compiled Recipe – Guava, Honey and Cheese Bites

Guava, Honey and Cheese Bites

* ½ cup cream cheese
* ¼ cup guava jam
* round crackers (use Fita) , you may also use crostini
* ¼ cup honey
* freshly cracked pepper

1) Mix together cream cheese and guava jam until smooth and creamy. Spread guava-cream cheese mixture on top of round  crackers.

2) Drizzle with ¼ cup honey and sprinkle with freshly cracked pepper.



Compiled Recipe – Gooey Mozzarella Sticks

Gooey Mozzarella Sticks

* 1 (227 gram) pack mozzarella cheese
* 2 medium eggs
* 2 tbsp milk
* 1 cup all purpose flour
* 3 cups Japanese breadcrumbs
* 1 tsp garlic powder
* 1 tsp onion powder
* ½ tsp salt
* ½ tsp black pepper, ground
* 2 tsp dried basil
* 2 tsp dried oregano
* 2 tsp dried thyme
* 4 cups vegetable oil

1) Slice mozzarella cheese into 3x1x ½-inch sticks. Whisk eggs and milk in a small bowl. Place all purpose flour in another bowl. In another bowl, season Japanese breadcrumbs with garlic powder, onion powder, salt , ground black pepper dried basil, dried oregano and dried thyme.

2) Dredge mozzarella sticks in flour, dip in egg mixture, then dredge in breadcrumbs. Shake off excess and repeat process a second time, making sure the breading is packed. Place on a baking sheet and freeze overnight.

3) Heat vegetable oil to 350˚F in a heavy bottomed pot over medium heat. Fry mozzarella sticks in batches for 3 minutes or until golden, turning to cook evenly. Drain on a wire rack. Serve with marinara sauce.



Compiled Recipe – Mozzarella Sticks

Mozzarella Sticks

* 2 eggs
* ½ cup milk
* ½ cup all purpose flour
* 1 tsp black pepper
* 1 ½ cups breadcrumbs
* 1 (250 gram) mozzarella block
* 3 cups vegetable oil

1) Beat together eggs and milk in a shallow bowl. Mix together all purpose flour and black pepper in another bowl.

2) Place breadcrumbs in a third bowl. Slice the mozzarella block in 3 ½-inch sticks. Dip cheese sticks into the egg mixture, then the flour mixture, again in the eggs, and  finally dredge in breadcrumbs.

3) Place cheese sticks on a plate and freeze for at least 2 hours. Pre-heat vegetable oil in a deep pan. Once oil is hot, deep fry each stick until golden brown. Do not crowd the pan, but make sure the oil isn’t too hot either. Drain on paper towels and serve immediately with store-bought salsa.

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Compiled Recipe – Bacon Wrapped Cod

Bacon Wrapped Cod

* 3 tbsp olive oil, divided
* 500 grams cod steaks, each sliced into 3 to 4 inch fillets
* salt and pepper
* 300 grams bacon strips
* 1/8 cup blue cheese
* ¼ cup butter
* 400 grams asparagus spears
* lemon slices (to serve)

1) Pre-heat oven to 400˚F. Grease a baking dish with 1 tablespoon olive oil.

2) Pat dry fish fillets with paper towels. Season with salt and pepper.

3) Wrap each fish fillet with bacon. Arrange on the baking dish. Bake in the pre-heated oven for 10 minutes or until fish is cooked and bacon is slightly crisp.

4) Meanwhile, combine blue cheese and butter in a saucepan over low heat. Simmer, stirring occasionally, until melted. Set aside and keep warm.

5) Heat remaining olive oil in a pan. Pan fry asparagus for 40 seconds. Season with salt and pepper.

6) Transfer fish and asparagus to a platter. Serve with blue-cheese butter and lemon slices.

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