Give away is coming!

I am happy to say I am working with the following company and their web sites , and hope to have a giveaway here soon. Probably along the lines of a $40 gift card to use on one of their websites. I'll let you know when it is open. Meantime, enjoy my blog, and check out these websites for some useful cooking equipment and accessories: Cookware.com ;All Modern.com ; and especially for the women : Luxe By CSN.com

Thanks for your continued reading and support of my blog! I am going to start posting more frequently, as I have slacked off this summer on posts. I have been focusing more on my ending machine business.

Hope you all have a wonderful day!

Sincerely,
Kens Kreations

Asian Barbecue Chicken

Fire up your grill for this quick and healthy Asian barbecue chicken recipe.

Yield: 4 servings (serving size: 2 thighs)

Ingredients

• 1/4  cup  packed brown sugar
• 1/4  cup  low-sodium soy sauce
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  crushed red pepper
• 1/4  teaspoon  curry powder
• 3  garlic cloves, minced
• 8  (6-ounce) chicken thighs, skinned
• Cooking spray
• Lime wedges (optional)
• Green onion tops (optional)

Preparation

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Nutritional Information

Calories:

297 (23% from fat)

Fat:

7.7g (sat 2g,mono 2.4g,poly 1.9g)

Protein:

39.2g

Carbohydrate:

16.1g

Fiber:

0.4g

Cholesterol:

161mg

Iron:

2.7mg

Sodium:

706mg

Calcium:

39mg

Quick Dish-Mini cakes

Matt and Ted Lee know something about great food. Winners of the coveted James Beard award for Cookbook of the Year 2007, the Lee brothers have a modern, magical touch with Southern cooking.

Among the star recipes in their latest cookbook, "The Lee Bros. Simple Fresh Southern," are these individual cakes. Who can resist a dessert that bakes in less than 10 minutes in a standard nonstick muffin pan?

The Lees describe these cakes as a cross between warm vanilla custard and tangy buttermilk pound cake. Serve them hot, with sugar-dusted raspberries — the warmth of the cake softens the raspberries just enough to give them a jammy consistency

Buttermilk pudding cakes with raspberries

Prep: 30 minutes
Cook: 9 minutes
Servings: 8

Cakes:
3/4 cup sifted flour
1 1/2 teaspoons baking powder
2 large eggs
3/4 cup whole or low fat buttermilk
1 teaspoon vanilla
1/3 cup sugar
1/2 stick butter (1/4 cup) unsalted butter, melted, cooled to room temperature

Raspberries:
8 ounces (2 cups) fresh raspberries
1/4 cup sugar
Whipped cream, optional

1. For the cakes, position an oven rack in the top third of the oven; heat to 425 degrees. Sift the flour with the baking powder in a medium bowl. Beat the eggs in another large bowl with a whisk until creamy and yellow; whisk in the buttermilk, vanilla, sugar and butter. (The mixture will look curdy and broken.) Add the flour mixture to the egg mixture; whisk until the batter is smooth.

2. Divide the batter among eight standard-size (3-ounce) nonstick muffin-pan cups, filling them two-thirds full. Bake until a knife tip inserted between the rim of the cake and the muffin cup and pulled gently exposes an evenly browned side of the cake, 9 minutes. If not browned, bake 1 minute and check again.

3. Meanwhile, place the raspberries in a medium bowl. Add the sugar; mix gently with your hands to coat. Invert the cakes onto small plates; divide the berries among them, mounding them on top and around the cakes. Top with whipped cream.

Nutrition information:
Per serving: 191 calories, 34% of calories from fat, 8 g fat, 4 g saturated fat, 69 mg cholesterol, 28 g carbohydrates, 4 g protein, 111 mg sodium, 2 g fiber.

Copyright © 2010, Tribune Media Services

King Trumpet Mushroom salad

Thin-sliced king trumpets add texture and a briny tone to an arugula and Parmigiano salad.

The king trumpets are also called king eryngii, or king oysters (technically they're Pleurotus eryngii, and are closely related to the common oyster mushroom, Pleurotus ostreatus). Their texture is firm and meaty and their flavor is mild.

King trumpet mushroom salad with arugula and shaved Parmigiano:

Cook: 15 minutes
Servings: 6 to 8

Note: King trumpet mushrooms are generally available at Asian markets.

Ingredients:
3/4 pound king trumpet mushrooms
Salt
1/2 teaspoon finely minced garlic
Pinch dried red pepper flakes
2 tablespoons lemon juice
1/4 cup olive oil
10 cups arugula, loosely packed, about 8 ounces
1 ounce Parmigiano- Reggiano
3 tablespoons toasted pine nuts

1. Trim the mushrooms of any dried ends if necessary, then slice them lengthwise as thin as you can. Place the mushrooms in a mixing bowl and season with 1 teaspoon salt, the garlic and red pepper flakes.

2. Whisk together the lemon juice and olive oil and add 2 tablespoons of the dressing to the mushrooms. Toss to coat lightly.

3. Place the arugula in a large mixing bowl and add just enough of the remaining dressing to coat lightly. Sprinkle with salt to taste and toss well.

4. Arrange the arugula on a serving platter and mound the mushrooms on top. Use a vegetable peeler to shave long strips of Parmigiano on top of the mushrooms. Sprinkle with pine nuts and serve immediately.

Nutrition information:
Each of 8 servings: 116 calories; 3 grams protein; 4 grams carbohydrates; 1 gram fiber; 10 grams fat; 2 grams saturated fat; 3 mg. cholesterol; 334 mg. sodium.

Copyright © 2010, Los Angeles Times

Grilled Pork Tenderloin

For a company-worthy summertime meal, serve grilled pork tenderloin with spicy-sweet blackberry sauce and pair with salad greens. The simple five-ingredient sauce also works well with chicken.

Prep Time: 15 minutes
Oher: 25 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 2  (3/4-lb.) pork tenderloins
• 1  tablespoon  olive oil
• 1 1/2  tablespoons  Caribbean jerk seasoning
• 1  teaspoon  salt
• 2/3  cup  seedless blackberry preserves
• 1/4  cup  Dijon mustard
• 2  tablespoons  rum or orange juice
• 1  tablespoon  orange zest
• 1  tablespoon  grated fresh ginger

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.

2. Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.

3. Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.

4. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.