All posts tagged recipe

Pasta Roll Ups

Published June 3, 2012 by cookinggamer

One of my favourite things to have is stuffed pastas. Doesn’t matter if it’s manicotti, cannelloni, shells, etc. Anything goes when it comes to these treats. I usually buy these from the grocery stores pre-done because it’s less hassle. Since I am doing that make meals ahead project for my freezer, I decided to look through my cupboards and see what I could find. I found half a box of lasagna noodles sitting there from the last time I made lasagna. I also bought some ricotta on sale at the grocery store the other day. So, why not? Here is my recipe for pasta roll ups. They freeze amazingly well. I used up the last of my roasted chicken alfredo that I froze last time I made roasted chicken leftovers (recipe is in a previous post) but any type of pasta sauce works great in this recipe.

8 pieces of cooked lasagna noodles, cooled (burns if you try to work with it hot :D)

1 cup ricotta

1 onion finely diced

1 tbsp butter

1 tsp garlic salt

1-3 tsp chili flakes (depends on how spicy you want this)

3 cups of pasta sauce

2 cups shredded cheese

In a small frying pan, melt butter and cook onions until softened. Put into a mixing bowl and mix with ricotta, garlic salt and chili flakes. Set aside.

Cut noodles in half and lay flat on working surface.

Divide up ricotta mixture on to pasta and then roll pasta. Place into microwave safe dish seal side down.

Pour pasta sauce over the roll up and top with cheese.

Cover with lid tightly and freeze for up to 6 months.

To serve microwave until internal temperature hit 160F. This is all dependent on if you plan on eating it right away or cooking from frozen. I suggest defrosting it in the fridge over night before microwaving it so it doesn’t take as long.

1 dish down! More to go 😀


Creamy Steak Pasta

Published May 22, 2012 by cookinggamer

Yesterday at 10pm in the evening, I realized that I had forgotten to make my bf his lunch for the next day. Since I am off work for the next 3 weeks while I am waiting to start my new job, I decided it was my girlfriendly duty to make sure the boy eats right and not eat any take out…(cept for the weekend because I’m out of town doing my friend’s bridal shower). So I thought hey I have steak why not make a steak sandwich. But when I went to look for bread… it was all gone… what happens when the bf is addicted to grilled cheeses… *sigh* So what to do? PASTAIFY IT! One of my favourite things to do when I don’t have bread is to make my favourite sandwiches into a nice tossed pasta.

So I am posting the recipe I did yesterday. I used ready made black pepper sauce which you can find usually in the asian food aisle or in the marinades section. If you can’t find it cracked black pepper and a touch of soy sauce also works too!

Serves 2-4

1 fair size steak sliced into strips (I used rib eye for this recipe as it was on sale the other day at the grocery store.)

1 large pepper sliced ( red, yellow, or orange works best)

1 medium onion sliced

3 cup cooked pasta ( I used angel hair because i cooked the quickest and it was late at night)

1/4 cup black pepper sauce

2 cup half and half cream

Heat pan with approximately 1 tbsp of oil and 1 tbsp of butter ( better flavour but can be another tbsp of oil) add peppers and onion. Cook for about 5 minutes or until onions become opaque. Add steaks strips Add black pepper sauce and toss until evenly coated. Added cream and let reduce until thickened usually about half. Add pasta and toss to coat and heat. Serve with garlic bread or some sort of italian bread to soak up all the yummy leftover sauce! 😀

Diablo 3 Cupcakes (aka Strawberry Surprise Cupcakes w/ Chocolate Cream Cheese Icing)

Published May 17, 2012 by cookinggamer

Sorry I haven’t written in a while… the game I have waited for YEARS finally came out. If PC gaming is your thing at all and you haven’t been living under a rock then you would know that the most highly anticipated game, another installment in one of the popular action online rpg ever came out on Tuesday. Diablo 3 is a game that has been at least a decade in the making. It boasts upgrade graphics and a storyline that picks up 20 years after the events that occurred in its predecessor. Now they are saying there is no cow level… oh we will see, Blizzard, we will see!

I won’t lie, the gamer in me, wanted to play all the time. I may have even contemplated playing hooky on Wednesday to stay home and play in my jammies along with my fellow hooky players. But I forged on, I went to work. Another chore I really would love to neglect, is cooking supper. I’m usually super diligent about cooking supper but Tuesday after work, servers were finally up, so I will admit… pizza it was. Yesterday, it was heating up pasta sauce I froze for such an occasion as this along with angel hair pasta. Tonight, bbq burgers with grilled veggies.

But in honour of this glorious game, I named a cupcake I made recently at work after this awesome game. The word Diablo always evoke the colours red and black to me and the diabolically delicious blend of chocolate and strawberries. So this is perfectly fitting in my little world! Hope you guys enjoy it!

Cupcake base:

2 cup sifted flour

1 cup sugar

2 tsp baking powder

1/2 cup salted butter softened

1/2 cup milk (try to use whole milk, skim milk doesn’t do this recipe justice!)

2 eggs

1 tsp vanilla

12 frozen whole strawberries

Preheat oven to 375F. Line a muffin pan with 12 cupcake liners. Make sure to grease top and sides of pan well so the cupcakes come out easily. Add in flour half at a time. Add milk and beat until smooth.

Using a hand blender, cream sugar and butter until pale yellow and fluffy. Add in eggs and vanilla. mix well. Batter may look curdled but it’s not.

Divide the batter evenly between the 12 cupcake liners. Drop in the strawberries into the middle of the batter and let the batter cover the strawberries.

Bake in oven for 18 minutes or when toothpick comes out clean from the batter.

Let cool completely before icing.


Chocolate Cream Cheese Icing

1/4 cup butter room temperature

8 oz (1pkg) cream cheese

2 1/2 cup icing sugar

1 tsp vanilla extract

1 pkg hot chocolate powder (secret weapon)

3 tbsp -1/8 cup cocoa powder (depends how dark you want the icing)

With hand mixer, beat butter and cream cheese until smooth. Add vanilla extract until smooth.

Slowly add icing sugar and hot chocolate powder mixing as you go.

Add cocoa powder 1 tbsp at a time until right chocolately depth.

Let chill in fridge for 1 hour before using.

I topped mine with a dollop of whipped cream and a fresh strawberry slice.

What is your favourite type of cupcake? What filling would most appeal to you in a cupcake?

Homemade Granola Bars

Published May 12, 2012 by cookinggamer

When I first started dating my boyfriend, he ate a ton of junk food. It made sense at the time to him. He was just 1 dude living with 2 other dudes so take out and chips were the norm to him. If he had a banana that day with his lunch that day it was considered “healthy”. The idea of healthy snacking was him grabbing doritos and salsa because salsa had veggies in it right? When we started living together, I decided it would be a great idea to pack some of these granola bars into his lunch for him so he had a “healthy option”. I mean who doesn’t love chocolate chips right? But everyday when he came home from work, that damn granola bar was the only thing left. One day, I got super fustrated and asked him, “Why do you always eat around the damn granola bar? Aren’t they good?” He then looked at me grabbed the granola bar, opened it and said “You try it then!” So, angrily, I did. Wow… I figured out why he didn’t want to eat it. It was hard and stale. Now I would love to say it’s cause it was sitting in every lunch bag for the pass month so that’s the reasoning, but it was from a new box I just bought the day before hoping a new flavour would change his mind. he then explained to me that because it always tasted like “cardboard” he just figured he won’t eat it. After that, I started researching how to make my own. I went on my very favourite site, the Food Network site and tried out one from there. I still found the recipe too dry. So I decided to make one up. This recipe I am sure someone has made it before I dreamt it up but it is just so nice and moist. They keep a long time and one pan goes quickly at my house.

Now in the recipe I did write down “toppings”. I think this is where you can really create how you want the granola bars to taste or what your dietary needs are. Here is a list of some toppings I love using. Mix and match them to find your perfect blend of toppings!

Chocolate chips (rainbow/plain/mint/peanut butter/ whatever!)

Nuts ( try to find any that are slivered or sliced or chopped, same price less work)

dried fruits (cranberries, raisins, apricots, etc if the fruit is larger like apricots chop them up so it’s not a big chunk when you bite into it)

Shredded coconut

Seeds (pumpkin, flax, sunflower, wheat germs)


4 cups rolled oats

2 cups toppings (1 3/4 cups and 1/4 cup set aside)

1 tsp cinnamon

1/2 cup flour

1 cup salted butter/margarine

1/4 cup honey

1/4 cup brown sugar

1 tsp vanilla extract

2 lrg eggs

Preheat oven to 375F. Grease a 13×9 long cake pan.

Melt butter, honey and brown sugar over low flame. Once melted add vanilla and set aside.

Toss together oats, flour, 2 3/4 cups toppings and cinnamon. Slowly add in butter mixture mixing with your hands until mixture is sticking together in clumps. Add eggs one at a time mixing thoroughly before adding the next.

Press mixture into cake pan. Sprinkle remaining toppings on top and bake for 30-40 minutes.

Let bars cool for 2 hours before cutting. They do then to break apart easily because they are so moist so be careful with them.

I usually cut them up and wrap them in plastic and keep them at room temperature. Like I said they do go fast in my house and the guys that my bf works with love them too so sometimes I surprise them with that! I love them for late night snacks especially with a nice glass of milk. Can’t get my keyboard dirty with these! 😀

Leftover chicken fried noodles

Published May 8, 2012 by cookinggamer

Sunday night we made a whole roasted chicken and remember I said save your leftovers? This is one of the reasons why. At my house we tend to only eat about half the chicken between the two of us. Once we have eaten our fill, I shred up the chicken for other recipes throughout the week. I also save my veggies for this tasty Monday night supper. I completely forgot to blog this last night but here it is! This fried noodle recipe literally takes minutes to make.


1cup shredded chicken
1 cup roasted veggies from roasted chicken with drippings
2 cup cooked rice noodles or fettuccini
1 tbsp chicken stock powder
1tsp soy sauce
1 tsp sesame oil

Heat up a pan with veggies and drippings. Once the drippings are melted added in chicken and chicken stopck powder Let cook for 3-5 minutes add noodles. Toss and cook for 3 minute. Add soy sauce and sesame oil. Toss to coat and cook for 2 more minutes and serve.

Super easy give it a whirl!


Sunday Night Roast Chicken Dinner

Published May 6, 2012 by cookinggamer

Hey folks, it’s that time of the week again! As a child growing up, we always had sunday night supper. Now, growing up in a chinese household, our sunday night supper was a little different. We went to a very close knit church every sunday morning where all the kids get along and all the parents are friends. After service, we would all go out as a group for lunch then there were about 5 or 6 families that would decide to have supper together that night. The houses always rotated around 3 or so households and the menus were usually in an all you can eat style. Summer Sundays were a huge smattering of BBQs out doors while winter brought around a delicious chinese tradition called “Hot Pot” or “Shabu Shabu” in Japanese. It consisted of several hot plates situated in a row down the middle of the table since there were usually at least 20-30 of us. Then there were different types of homemade broths in pots split into two sections on these hot plates on a constant simmer. Each person is given a mesh ladle and two pairs of chopsticks as well as a bowl full of a sauce doctored by each to their liking. Then oh the spread! There is usually a huge assortment of raw meats, vegetables, noodles and dumplings available and everyone cooks their own food in the broth! Oh it was a ton of fun!

Well, it’s been years since I have done those things but Sunday Dinner still stands at my house. It is usually just me and the bf now but we go a more traditional route now with food that is always ready for leftover makeovers throughout the week.

Tonight on the menu, roasted chicken with roasted veggies. I started making this recipe when we started playing mmos. I found myself constantly in dungeons and didn’t want to worry about anything burning. Roast chicken usually takes a good amount of time depending on the size of your chicken. I suggest checking the chicken before serving of course but it is usually about 1.5 hour to 2 hours for the process with my small oven here at home. I do have it at 375F for my oven but it can be adjusted if you find it too hot or too low for your oven at home.


1 whole chicken

1 lrg bag of baby carrots

2 onions chopped into chunks

1 bulb of garlic peeled and smashed not chopped

1lb of baby potatoes quartered

1/2 pkg of bacon (secret weapon)

1tbsp garlic plus

1/2 pkg onion soup mix

2 tbsp olive oil

2 tbsp cajun spice mix (optional)

Pre heat the oven to 375F and line a small baking sheet with tin foil.

Take the carrots, potatoes, garlic and onion and toss it with olive oil, garlic plus and onion soup mix. Place on baking sheet in one layer.

Place chicken on top of the vegetables and season generously with cajun spice. Wrap chicken in bacon.


Bake for 1.5h to 2 h chicken at the 1.25h point. If the juices from the chicken run clear the chicken is ready.

Let rest for 15-20 minutes before serving.

Don’t forget to save the leftovers! I got a few recipes for that too! 😀 Happy Sunday Dinner, Gamers!