cooking

Kadode Kampot Pepper

Happy Sunday everyone! When cooking, it’s important to use the freshest and most pure ingredients in your dish. You can truly taste the difference! I’m all about supporting small and new businesses. Using Kadode Kampot Pepper in my recipes really brings out additional flavor I never knew existed. Kadode Kampot Peppercorns are grown completely organically and once cultivated, they are meticulous dried, cleaned, and hand sorted in Kampot, Cambodia.  Kampot farmers use natural fertilizing and ancestral caring techniques. Kadode guarantees of total traceability of each pack, all the way to the farmer who produced each peppercorn. Kadode Kampot Pepper offers three types of fragrant and delicious peppers: Kadode Kampot Pepper Black, Kadode Kampot Pepper White, and Kadode Kampot Pepper Red. Kadode Kampot Peppercorn grinded by the Kadode Peppercorn Grinder should be a main ingredient throughout your recipes! Check out Kadode Kampot Pepper on Instagram: kampot_pepper_north_america and on their website: http://www.kampotpepper.ca

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cooking

Cheesy Bean and Spinach Quesadilla

Happy Wednesday all! I hope everyone is having a wonderful week! Today, I will be sharing recipe of my simple, go-to, yet delicious quesadillas. These are perfect when you’re craving that Mexican kick but don’t want to go to a Mexican restaurant and over eat on those chips. For me, home-made quesadillas are the perfect addition to your taco Tuesdays. It’s up to you what to fill your quesadillas with and how much cheese goes in! Get creative; So much power! Let’s get started.

Ingredients:

  • 1 can of Mexican refried beans
  • 1 packet of taco seasoning
  • Tortillas
  • Mexican cheese
  • Spinach
  • Jalapenos
  • Garlic
  • Onion
  • Mushroom
  • Red cayenne powder seasoning

Directions:

  1. First, roughly chop half an onion, mushrooms, and jalapenos, and then mince the garlic.
  2. In a skillet over medium heat, spray cooking spray and add the onion, mushrooms, jalapenos, and garlic. Sautee until soften, about 10 minutes. Season with red cayenne powder if desired. Set aside.FullSizeRender.jpg
  3. Then in the same skillet with cooking spray, cook the spinach until wilted. Set aside.
  4. In a sauce pan over medium-low heat, add 1 can of Mexican refried beans and a splash of water.
  5. Add half a packet of taco seasoning.
  6. Stir occasionally and let cook for about 10 minutes.
  7. Add the cooked onions, mushrooms, jalapenos, garlic, and spinach to the beans and mix well. Add more red cayenne powder seasoning if desired.
  8. Add some Mexican cheese and cook for about 5 additional minutes. Set the heat to low.
  9. Spray a skillet on medium heat with cooking spray.
  10. Place a tortilla on a large plate and add 1 or 2 spoons of the bean mixture depending on the size of your tortilla. Spread in an even circle.FullSizeRender-2.jpg
  11. Sprinkle a decent amount of cheese and place another tortilla on top.FullSizeRender-4.jpg
  12. Place quesadilla on heated skillet and press down gently with a spatula.
  13. Let the quesadilla cook for about 3 to 4 minutes on each side.
  14. After each quesadilla is cooked, place aside and let cool for about 2 minutes before cutting into even triangles.
  15. Repeat quesadilla assembly steps for however many quesadillas needed.
  16. Plate and serve!FullSizeRender-5.jpgFullSizeRender-1.jpgFullSizeRender-3.jpg

Suggestions, Substitutions, Tips & Tricks:

  • 1/2 of a can of refried beans will usually make about 4 quesadillas. You can always store the leftover beans in a container in the fridge for about up to a week.
  • I can’t stress this enough- add whatever your heart desires in your quesadillas! For chicken- cut into small bite sized pieces and cook on a skillet. Add taco seasoning and then add to your bean mixture. You can even add grilled veggies or just make it a plain bean and cheese quesadilla!
  • For a more cleaner presentation, only use 1 tortilla for a quesadilla. Meaning, add the beans to half of one side of a tortilla and fold over. It’ll be easier to cut in three triangles when cooked.

This recipe is one of those recipes where you can add whatever you like! The options are limitless! Trust me, this is a great fix for your Mexican night cravings. Very easy and very simple.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Granola Oats Breakfast Muffin

Hi all! I hope everyone is having a better week than me- I am just recovering from a fever, sore throat, and all the sickness has to throw at me. I usually get sick twice a year, once in the winter and once in the spring. So I just have to ride this wave until it’s over.

With that being said, Granola Oats Breakfast Muffins are the perfect snack to bake ahead of time. That way you’ll have it ready to go for the week. It seriously takes 5 minutes to make and 20 minutes to bake. NO.TIME.AT.ALL. They’re super delicious, so warm and cozy, and a great add on to your breakfast. Let’s get started!

Ingredients:

  • 1/2 cup of milk
  • 1 egg
  • Vanilla extract
  • Baking powder
  • Cinnamon
  • Maple syrup
  • 1 cup oats
  • Granola

Directions:

  1. Preheat the oven to 350 degrees F
  2. In a large bowl, mix together the egg, milk, a dash of vanilla extract, and 3 tablespoons of maple syrup.FullSizeRender-11.jpg
  3. Then add a pinch of baking powder, a dash of cinnamon, and the oats. Mix well.FullSizeRender-16.jpg
  4. Spray a muffin tin with cooking spray.
  5. Pour batter evenly into each muffin tin.
  6. Top with granola.FullSizeRender-12.jpg
  7. Bake in oven at 350 degrees F for 20 min and broil on low for 5 minutes.
  8. Let them cool for a few minutes.FullSizeRender-18.jpg
  9. Serve and enjoy!FullSizeRender-14.jpgFullSizeRender-17.jpgFullSizeRender-13.jpgFullSizeRender-19.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe makes 6 Granola Oats Breakfast Muffins.
  • Topping off with granola is optional. You can add whatever you like- chocolate chips, berries, chia seeds, etc.

This recipe comes in handy on days like mine when I’m feeling sick and have no energy to cook. Or they come in handy when you’re on the go and need something quick. OR they come in handy when you just want a simple yet delicious snack!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Monkey Bread

Hi everyone!

I hope everyone is having a great week! Now that winter is OVER and spring visited the east coast for about a month, temperatures are very high and already feels like summer. Great weather means it’s a great time to grill, have family and friends over, and enjoy your food under the sun!

Today, I will be sharing my recipe on Monkey Bread! It is always a hit when it comes to family and friends potluck gatherings or even a great addition to a birthday if you want to do something different besides bake a cake or cupcakes. Very easy and very delicious. Who doesn’t like warm, soft, cinnamon rolls anyway? Let’s get started!

Ingredients:

  • 2 cans of Pillsbury Grands Flaky Layers Buttermilk Biscuits
  • Cinnamon
  • Sugar
  • Brown Sugar
  • Butter

Directions:

  1. In a larger ziplock bag, add about 1 cup of sugar and at least 2 table spoons of cinnamon. Mix well.
  2. Cut each Pillsbury biscuit into 4 equal pieces and toss in the cinnamon-sugar bag.FullSizeRender.jpg
  3. Continue to cut each biscuit until the first can is finished and toss in the bag to evenly coat with the mixture. FullSizeRender-6.jpg
  4. Mix well.
  5. In a coated baking pan, carefully transfer each biscuit piece and arrange layer by layer. Overlapping is fine.FullSizeRender-2.jpg
  6. Repeat steps 3 – 5 with the second can of biscuits.
  7. In a small sauce pan, add about 1/2 a cup of butter and let it melt over low heat.FullSizeRender-8.jpgFullSizeRender-9.jpg
  8. Add about 4 tablespoons of brown sugar and stir lightly to make the glaze.
  9. Preheat the oven to 375 degrees F.
  10. Pour the butter-brown sugar glaze over the biscuits in the pan to coat.FullSizeRender-15.jpg
  11. Place in oven at 375 degree F for 40 minutes.
  12. When ready to serve, flip the pan upside down on a large dish so the glaze is now on top.
  13. Dig in while it’s still gooey and hot!FullSizeRender-19.jpg

Suggestions, Substitutions, Tips & Tricks:

  • 2 cans of biscuits will usually serve about 8 people
  • Use any kind of baking tray you have. The proper way is to bake it in a bundt cake pan but who follows the rules nowadays?! I sometimes use a circular pan or just a regular square one.
  • If you’re not serving right away after it’s fresh out of the oven, do not flip it upside down just yet. When ready to serve, flip it on a large dish and microwave for 1 minute.

This dessert is very high in calories but it’s so well deserved once in a while! Go make some monkey bread!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

1,000 FOLLOWERS!

So thankful! So appreciative!

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1,000 followers!!! I cannot thank each one of you enough for your support. To show my gratitude, I will choose one ✨lucky winner✨and will be making a donation to the Syrian American Medical Society in their name. Although an Amazon Pantry gift card seemed like the ideal prize for my blog, right now, it’s important than ever to help out the citizens of Sriya as much as we can. As a Ph.D student, I read, learned, and was tested about Sarin and it’s toxicological effects. This week, I saw this weapon of mass destruction come to life. I encourage you to donate however much you can as well: www.sams-usa.net/donate

In order to enter the donation giveaway, you must:

🔹Follow the Instagram account: @cookingwithovenmitz

🔹Follow this recipe blog: www.cookingwithovenmitz.wordpress.com

🔹Comment which dish you are looking forward to seeing.

The donation giveaway ends Wednesday, April 12th at 11:59 pm EST.

Stay tuned for more delicious recipes and exciting collaborations. I appreciate each and every one of you! Thank you again!

-Mitz