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March, 2022

DESSERTS

Anita’s Easy and Creamy Caramel Flan

Please yourself with this delicious Caramel Flan, tangy from the Sour Cream with a super creamy cheesy delightful ending in your palate to enjoy after any meal!

Ingredients

5 large eggs, room temperature

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

4 ounces cream cheese, softened

4 ounces sour cream, room temperature

2 teaspoons vanilla extract

1/4 cup light brown sugar

1/2 cup granulated sugar

zest of an orange

3/4 cup of water

Preparation

  1. For the Caramel: Cook sugar and water over medium-low heat in a heavy saucepan for about 10 to 12 minutes or until melted and sugar color is golden brown. Use some extra water to brush down crystal form around the sides of saucepan. Pour caramel quickly into a round glass souffle dish. Make sure to coat sides and bottom of dish. Let caramel stand for 5 minutes to set. Set aside. Preheat oven to 350 grades Farenheit.
  2. Use a large bowl, cream together with a hand mixer sour cream and cream cheese together until smooth. Add eggs one at a time. Add vanilla, zest of an orange, sweetened condensed milk, and evaporated milk. Beat until all well combined. Pour mixture over caramelized sugar.
  3. Place flan over a larger deep baking pan (I used a half size deep aluminum steam table pan). Pour boiling water up to 1 1/2 inches deep in the larger baking pan.
  4. Bake for about 1 hour and fifteen minutes or until mixture is set in the center.
  5. Remove dish from water to cool completely over a wire rack.
  6. Refrigerate for about 4 to 6 hours or overnight.
  7. Run a knife around edges and unmold over a platter. Enjoy!

 

 

A HEALTHY MEAL PLAN, ASIAN DISHES

Anita’s Honey-Ginger Roasted Salmon with Bok Choy

Ingredients

Atlantic Salmon Fresh Farmed, no skin on, boneless (6-8 pieces) 

Honey-Ginger Marinade

1 teaspoon ginger, minced

4 Tablespoons honey

2 garlic cloves, minced

1 Tablespoon Sesame Seed oil

1/4 cup soya sauce

1/2 jalapeno, minced

1/2 teaspoon dried dill

1/4 teaspoon freshly ground black pepper

2 Tablespoon fresh lemon juice

2 Tablespoon rice wine vinegar

Salt to taste

2 Tablespoon olive oil

Vegetables

4 Bok choy, cut in half

Baby Red and yellow bell peppers, cut into 2-inch slices

4 ounces shiitake or button mushrooms, quartered

3 green onions, sliced

 

Preparation:

  1. Preheat oven to 425 grades Fahrenheit.
  2. Use a large zip-log bag and incorporate all marinade ingredients. Take one cup of marination and set aside. Transfer all salmon fillet into this bag and let it marinate for 20 minutes. Move around salmon fillet making sure that they are completely coated.  
  3. Transfer salmon fillet to a baking pan with foil for easy cleaning. Drizzle olive oil over foiled baking pan. Place all cut vegetables in between salmon fillets.

4. Pour the cup of marination you set aside and coat well salmon fillets and vegetables. 

 

5. Transfer to the preheated oven. Roast for about 35 minutes or until vegetables are tender but still crispy and salmon is cooked but moist and flaky.

6. Serve over Green Onions Basmati rice.

 

Enjoy!