Matcha White Chocolate Rice Crispies – MATCHA GIVEAWAY

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Are you as much of a matcha lover as I am?! Well, you’ve come to the right place! These matcha white chocolate rice crispies aren’t for the matcha noobs (no offense). Purposefully, a good amount of matcha powder is used and the bitterness of the matcha is balanced with the sweet white chocolate chips and a creaminess factor comes from both the matcha and white chocolate chips mixed with the marshmallow.

Now let’s talk about this matcha giveaway that’s happening. Motion Matcha is hosting this FABULOUS giveaway where you get ONE YEARS worth of matcha. That’s a matcha lovers dream come true. That’s kind of why you’re here right? So.. while you’re munching on these addicting matcha white chocolate rice crispies, go and enter this giveaway!

Before starting, make sure you have ALL ingredients handy as this will all come together in the blink of an eye. You’ll have to move quickly because you want to add everything as soon as the marshmallows melt. I’ve found that the less time you have the marshmallows over heat, the softer the marshmallows stay. Crunchy rice crispies that feel like you’ll crack a tooth while taking a bite is never pleasant.

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Matcha White Chocolate Rice Crispies
Servings: 9 large squares

1/2 C. (1 stick) of unsalted butter
1-10 oz. bag of marshmallows
2 Tbsp. matcha powder
1/2 C. white chocolate chips (I used ghiradelli)
5 C. rice crispy cereal

Things you’ll need:
One large pot
Parchment paper
8″x8″ pan
Wooden spoon or any large spoon

1. Line a 8″x8″ pan with parchment paper. Set aside.

2. In a large pot, melt the butter. Keep the butter over medium heat constantly stirring until the butter starts to smell nutty and turns into a caramel color. This is now browned butter (YUM).

3. Immediately add the marshmallows into the browned butter and constantly stir until all of the marshmallows have melted.

4. Turn off the stove and quickly add the matcha powder and stir incorporating the matcha powder with the marshmallow. At this stage, your pot of marshmallows should be ninja turtle green.

5. Pour in the white chocolate chips and rice crispy cereal into the pot. Using a wooden spoon, stir everything together until all the cereal is coated with the marshmallow mixture. Some of the white chocolate chips will have melted, but this is totally fine and you actually want that.

6. Pour everything into your lined baking pan and quickly push the mixture evenly into the pan (don’t forget the corners) so that the top is flat.

7. Let rest for at least 30 minutes before cutting into squares.

These can be stored in a sealed tight container for up to three (3) days.

Chicken Adobo

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Have I mentioned how much I love chicken? I can pull a Bubba from Forest Gump if you were to ask me what my favorite chicken dish is… chicken nuggets, chicken stir-fry, orange chicken, chicken adobo, chicken ice cream.. Ok, I’ve gone too far. And I think I’ve just about told you my age by referencing the movie Forest Gump. Nevermind that. What’s most important is this chicken adobo.

I’ve had many chicken adobos in my lifetime and quickly found out how simple it is to make. I can count the number of ingredients it takes on one hand, if my hand had 6 fingers. All that’s needed is vinegar, soy sauce, garlic, bay leaves, peppercorn, and chicken. Now, chicken adobo is slightly sweet and tangy and 100% of the time, the end result is some tender ass chicken. It’s basically chicken that’s been stewed/braised in all of those ingredients listed and in it’s own tasty juices until the chicken is cooked through. Authentic chicken adobo is made with cane vinegar (the brand I’ve seen is Datu Puti) versus white distilled vinegar, but if you don’t have cane vinegar at home, white distilled vinegar is perfectly fine. It’ll just be a little tangier. Chicken adobo is one of those dishes you play with to suit your taste.

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So…not that this recipe is spot on authentic, but I add one ingredient that totally throws the authenticity of this recipe right into the dumpster. ONIONS! Guys… in my household, we LOVE cooked onions that have absorbed all of the flavors the party in the pot can offer. The sweetness from the onions also replaces the sugar a lot of recipes ask for. Trust me, my fellow chicken connoisseurs. Tender braised chicken and onions packed with flavor on top of rice is the fricking best. I must say no more.

 

Chicken Adobo
Servings: 6

2 Tbsp. oil of your choice
12 chicken drumsticks
1 C. light soy sauce
4 cloves of garlic, crushed
4 small bay leaves
1 Tbsp. black peppercorns
1 medium sized onion sliced
3/4 C. vinegar

1. In a large heavy duty pan, heat oil of medium high heat.
2. When the oil is heated, brown the chicken drumsticks flipping them every few minutes until all sides are browned.
3. While the chicken is browning, add the soy sauce, garlic, bay leaves, and black peppercorns in a medium bowl and mix together.
4. When the chicken drumsticks are browned, sprinkle the slices onions inbetween the chicken pieces and let them find their way to the bottom of the pan. Let the onions cook down in the chicken fat and cook until their translucent.
5. Pour the sauce into the pan making sure every piece of chicken is sitting in the sauce.
6. Next, pour the vinegar over everything. MOST IMPORTANT STEP: DON’T mix or stir the chicken in the sauce. After pouring the vinegar in, let the sauce come up to a boil before mixing the contents of the pan. If you mix the sauce it comes to a boil, the dish comes out more sour.
7. Simmer for 30-45 minutes until chicken is cooked and tender.
8. Enjoy over rice.

Kalbi (Korean Shortribs)

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It’s officially Fall in San Francisco and it’s time to brush the dust off of the Winter coats. Before I shift full swing into the cold weather comfort foods, I figured why not do some BBQ’ing one last time! Actually, I’d still take the grill out for these ribs even if it were snowing.

Mr. V and I were going over to a friend’s place for dinner and didn’t want to go empty handed. I didn’t have much time to spend in the kitchen so something made beforehand and cooked quickly was in demand. I marinated the ribs two nights beforehand to make sure the ribs had maximum flavor and Mr. V helped with the grilling the day of. They came out flavorful, juicy, and finger licking delicious. I sorta wished we made more so that there were more leftovers!

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Kalbi
Adapted heavily from Rasamalaysia
Servings: 6-8

MARINADE:
1 small Asian pear
1 small yellow onion
1 C. Light soy sauce
1 C. Citrus soda
1/2 inch piece of ginger
1/4 C. Sesame oil
4 cloves garlic
3 Tbsp. Chili flakes

MEAT:
5 lbs short ribs (cut perpendicularly to the bones)
Water

Optional:
Sesame seeds
Green onions, sliced

1. Put all MARINADE ingredients into a food processor and blend until there are no chunks from the pear or onion.

2. In a large bowl, cover ribs with water and let sit for a few minutes. Drain the water out. This removes the impurities from the meat.

3. In a large ziplock bag or large dish, lay the ribs flat and pour in the marinade, making sure every rib gets covered. Let the meat marinate in the refrigerator for at least 6 hours.

4. Heat a heavy pan over high heat or prepare your BBQ grill. Cook the ribs until the surface gets charred. Flip and cook for another 3-4 minutes.

5. Set on a plate and sprinkle with green onions and sesame seeds.

Serve immediately. Provide lots of napkins. Enjoy!!

Char Siu Flavored Chicken

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For all of my Chinese brothers and sisters out there, you know we consume a whole bunch of char siu (Chinese BBQ pork). It’s one of our staples as a side dish in our household whenever the family gets together and at every celebration, my grandma insists on buying a large chunk of char siu and slicing it up into thin pieces for “the kids”. It’s a food that has become very nostalgic to me, but as I became older, pork was one of the food items I tried to eat less of (yes, including bacon!). Chicken is my most preferred meat, but Chinese BBQ pork is probably my most favorite flavored meat so when I saw this recipe, I KNEW I had to give it a try. What pushed me even harder to make this recipe was that every single ingredient was already in my kitchen. Making something new without running to the grocery store is extremely rare for me!

I’m not a big fan of drumsticks so I opted for chicken thighs and they came out extremely moist and flavorful. Although this doesn’t look anything like char siu, the marinade comes pretty close.

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Char Siu Flavored Chicken
Adapted from Chopstick Chronicles
Serves 2-4

4 chicken thighs, skin and bone in, poked with a fork
1 small yellow onion, small diced
1 large clove garlic, minced
3 Tbsp. soy sauce
3 Tbsp. oyster sauce
4 Tbsp. sugar
1/2 Tbsp. curry powder
1 Tbsp. sesame oil

Optional:
1 green onion, sliced

1. Puncture the skin of the chicken thighs a few times with a fork to allow the marinade to reach the meat and place into a large ziplock bag.

2. Add the rest of the ingredients into the bag and move/shake the meat around to thoroughly mix all of the ingredients together. Make sure all parts of the meat are covered.

3. Put into the refrigerator and marinate for at least 8 hours. I marinated the chicken for 24 hours.

4. When you’re ready to cook the chicken, preheat the oven to 425 F.

5. Place chicken thighs flat onto a baking dish and add about half a cup of the marinade into the dish.

6. Bake for about 25 minutes or until the chicken juice runs clear when cut with a knife.

7. Optional: If you want the skin to crisp up a little and have a darker color, broil for about 10 minutes.

8. Top with green onions.

Mini Hazelnut Blueberry Tarts

I have a couple of handful of friendships that are almost as old as I am. I trust them with almost everything and know I can count on them at any hour of the day even if it’s waking them up to ask a stupid question at two in the morning. I feel exactly the same way about this recipe. There’s hundreds of pages in my recipe book, but when it comes to baking a dessert for a party, I know this one won’t let me down. A friend has asked me to make her dessert table at her wedding and this recipe definitely made the cut.

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This recipe is originally Dorie Greenspan’s French Pear Tart and has been posted on here before, but I’ve made this tart in so many variations, with them all being delicious outcomes, that I might as well share this one with you too. Almonds were replaced with hazelnuts and the poached pears were replaced with blueberries.

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You can find Dorie’s recipe here.

Follow Dorie’s recipe with the exception of using 3/4 C. of ground hazelnuts and 1 lb. of fresh blueberries.

Don’t forget to make that powdered sugar RAAAAAAINNN!!

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Makes 13 cupcake sized tarts.
Pan used was this Wilton’s Mini Tart Pan.

Ginger & White Chocolate Matcha Snickerdoodles

There have been so many new and upcoming bakeries in San Francisco that I’ve been MIA from the kitchen and have been bakery hopping just about every chance I can get. A few weekends ago, I woke up bright and early to buy some fresh pasta from the Ferry Building Farmer’s Market. I made the mistake of showing up with an empty stomach and ended up buying a lot more than just pasta! One of the things I bought was a ginger and white chocolate matcha snicker doodle from Craftsman and Wolves. I’m not very big on snickerdoodles or ginger, but I do fall head over heels for anything matcha. On my bus ride home, I took a little nibble of the cookie and immediately knew I had to remake it at home.

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I found a recipe online for ginger and white chocolate snickerdoodles and made a couple changes to add the matcha in. I was pretty happy with these cookies, except there wasn’t enough matcha flavor. Next time, I’d use 4 Tbsp. of matcha in the cookie dough instead of just 1. The cookies came out sweet, fluffy yet chewy, and was so easy to put together!

Ginger & White Chocolate Matcha Snickerdoodles
Recipe Adapted from Tasty Kitchen
Yield: 4 dozen medium sized cookies

DOUGH:
2-3/4 C. All-purpose flour minus 1 Tbsp.
1 Tbsp. matcha powder
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1 C. granulated sugar
1/2 C. dark brown sugar
1 C. (2 sticks) unsalted butter, room temperature
1 Tbsp. minced fresh ginger
2 whole eggs
1/4 tsp. vanilla extract
1 C. white chocolate chips (I used ghiradelli)

COATING:
4 Tbsp. matcha powder
4 Tbsp. granulated sugar

INSTRUCTIONS:

1. Preheat oven to 350F. Line baking sheet with parchment paper or a silpat.

2. In a medium bowl, combine the flour, matcha powder, baking powder, salt, and ground ginger.

3. In a mixer, combine the sugars, butter, and fresh ginger until light and fluffy, about 1 minute. Add the eggs and vanilla and mix until combined. Mix the flour in in two parts. Stop mixing once the cookie dough forms.

4. Fold in the white chocolate chips.

5. In a small bowl or plate, combine COATING ingredients and mix.

6. Scoop out 1 Tbsp. of dough and roll between your hands to create balls. Coat each ball in the coating mixture.

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7. Place each cookie dough ball on your lined cookie sheet about 2 inches apart. They will spread during baking.

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8. Bake for 12-14 minutes just until the edges turn a very light golden color and the cookie is puffy. Take the cookie sheet out and let sit for 5 minutes before transferring the cookies onto a cooling rack. Eat warm or store in a seal tight container for up to two days.
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Baked Peaches with Ice Cream

 

A super last minute dinner was planned and as usual, I was in charge of dessert. I started to panic a little because all I could think about were desserts that took two hours to make and I refused to pick up a premade cake from the grocery store. I went to the grocery store anyway and nervously paced up and down the aisles desperately trying to come up with a quick idea. As I stood in the middle of the produce section, my eyes landed on a mountain of beautiful peaches.  The hamster in my head started running on its wheel and the ideas started rolling in.

Peaches. Brown sugar. Cinnamon. Butter. ICE CREAM.

I know summer is officially over, but this needed to be posted before peaches fell off of the face of the planet and don’t appear again until next year. Baked peaches and ice cream are the easiest, but tastiest dessert or snack you can prepare. As the peaches bake, the brown sugar, cinnamon, butter and juice of the peach combine together and when you drop that scoop of cold ice cream onto the warm peach, something magical happens. Small bits of crunchy thin cookies add a wonderful texture and is the perfect cherry on top.

The best thing about this recipe is that there’s no measuring involved!

Baked Peaches & Ice Cream
Servings: 8

4 large firm but ripe peaches, halved with pit removed
Unsalted Butter
Brown Sugar
Cinnamon
Your favorite vanilla ice cream
Your favorite butter shortbread cookies

Preheat oven to 350 F.
Wash peaches, cut them in half and remove the pit. Using a spoon, remove the bitter red parts that hold the pit. Place flesh side up in a pan.

Place small dabs of butter onto the peaches and press a light amount of brown sugar onto the surface of the flesh of the peaches. You don’t need much sugar as the sugar from the peach is already sweet. Lightly sprinkle with brown sugar.

Bake in the oven for 20 minutes or until peaches become soft.

Top with your favorite vanilla ice cream. (I used cookie butter ice cream from Trader Joes and it was DELICIOUS).
Take a few of your favorite shortbread cookies ad crush them into small pieces. Sprinkle on top of the ice cream.

Oh yeahhhhhh, look at that deliciousess. Now it’s time to dig in!