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Steamed Little Neck Clams with Parmesan Cheese

Last week I bought a dozen of Little Neck clams on sale for $3.99. There are many names of hard shell clams available in US and A. Clams can be eaten raw, steamed, boiled, baked or fried: the method of preparation depends partly on the size and species of the clam.Little Neck clams are small, hard-shelled clams with a shell diameter of less than 2 inches. They are harvested on both the East and West coasts of the United States. These clams have a slightly chewy texture and a flavor that runs from sweet to salt.I decided to steam the Little Neck clams with Parmesan cheese and the results of this simple dish is naturally scrumptious!!


1 dozen Little Neck clams
1 lemon,cut into 1/4
1/4 cup grated Parmesan cheese
handful cut cilantro

1:Wash the clams under cold water. Scrub the shells with a brush if necessary.Placed clean clam in an aluminum plate or tray.Then sprinkle Parmesan cheese over the clams.
2:Prepare steamer with water at high heat.When water is rolling boil,place the clam on the steamer,let it's steam for 5-10 minutes until the clams have opened. Throw away any unopened clams.
3:Remove clams from steamer and sprinkle some cut cilantro.Serve clams warm with lemon wedges.Drink the juice or soup from the steamed clams,it's absolutely sweet!

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Seven Fruits Smoothie wt Yogurt

Fruits and berries are relatively cheap during summer. I love strawberry,blackberry,blueberries,cantaloupe,melon,plum,apricot,nectarine,pineapple,mango
,grape,peach and etc..Each trip shopping at Farm Market I'm sure grab some of these fruits.I encourage Mishu to eat more fruit since her diet plan consist of fruit each meal.Blueberries are a good source of minerals, phenolics, vitamins, dietary fiber, and flavonoids.Blueberries are known to have high antioxidant activity.Diets with blueberry extract improved short-term memory in aging rats. It also reversed some loss of balance and coordination.Strawberries are high in vitamin C and folate and are a good source of fiber..But berries can't store long even in fridge..Since she like the bottle smoothie from supermarket shelf,I better make use of these fresh fruits for her as Smoothie..Well,you might ask what is so special about this smoothie....There are 7 fruits in this smoothie plus yogurt and milk..with all these fruits nothing will goes wrong,right? it's has fresh,creamy and fruity flavor!!

1 punnet blueberry,4 oz
1 cup fresh strawberry
1 mango,peeled and sliced and de-seeded
1/4 nos watermelon,cut
1 over ripe small banana,peeled and cut
1 medium peach,sliced and de-seeded
1 small cup any fruit yogurt
1 cup 2 % milk
1-2 tbsp sugar/honey *optional*

Yield about 3-4 glasses


1:Wash ,cut and drain all the fruits in a large bowl.Combine milk,yogurt and all the fruits in blender ,blend using smoothie function or until all fruit well puree or blended.Add sugar or honey if the fruits are not sweet.
Add ice cubes with the fruit when blend if necessary or if the fruit is not cold..Then serve cold immediately..

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Almond and Raisin Biscotti

Last week when I shopped at my favourite regular supermarket,I found a Mayo Clinic Cookbook on the 75% discount rack !! This book cost me less than $2.00 after I make a rough mental calculation.Wasting no time I quickly grab the cookbook and placed in my shopping's consumer's review gave this Mayo cookbook 4 1/2 star.It's a great idea and right timing for me to find this eating well cookbook .I run out of idea and creativity how to cook healthy and tasty food for Mishu. She not allowed to have regular cookies ,candies or cakes but she still a young 4 years old child.Sometimes I feel bad when she see others people have cookies and cakes but not her.I wanted to bake some healthy cookies and finally I choose Almond and Apricot Biscotti.Well I don't have dried Apricot,so I replaced with raisins.This is also my 1st time baking biscotti..I wonder why my biscotti was out of shape even before I cut!! Hmmmm...later I realised I add too much almond !


3/4 (4 oz/125 g) whole-wheat (wholemeal) flour
3/4 (4 oz/125 g) all purpose flour(plain)
1/4 cup (2 oz/60 g) firmly packed brown sugar
1 tsp baking powder
2 eggs,lightly beaten
1/4 cup (2 fl oz/60 ml) 1 % low milk
2 1/2 tbsp canola oil
2 tbsp black honey ( I used regular honey)
1/2 tsp almond extract essence ( I used vanilla extract)
2/3 cup ( 4 oz/30 g) raisin
1/4 ( 1 oz/30 g) coarsely chopped almond ( I used 1/2 cup)

1:Preheat the oven to 350 F (180 C)
2:In a large bowl,combine the flours,brown sugar and baking powder.Whisk to blend.Add the eggs,milk,canola oil,honey and vanilla extract.
3:Stir with a wooden spoon until the dough just begins to come together.Add the chopped almond and raisin.
4:Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log 12 inches (30 cm) long ,3 inches (7.5 cm) wide and about 1 inch (2.5 cm) high.Lift the plastic wrap to invert the dough onto a non-stick baking sheet.
5:Bake until lightly browned,25-30 minutes.Transfer to another baking sheet to cool for 10 minutes.Leave the oven set a 350 F.
6:Place the cooled log on a cutting board.With a serrated knife ,cut crosswise on the diagonal into 24 slices 1/2 inch ( 12 mm) wide.Arrange the slices,cut side down,on the baking sheet.Return to the oven and bake until crisp,15-20 minutes.
7:Transfer to a wire rack and let cool completely.Store in an air tight container.

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Magnolia Bakery-Traditional Vanilla Cupcake wt Cream Cheese Icing

I heard many good reviews about The Magnolia Bakery cake but unfortunately I still didn't have the chance try out any of their cake yet!..I promised myself one day soon I must visit one of their bakery store in NYC .I requested hubby to buy me the cake from this famous bakery when he comes home from work since he work in NYC but he refused said he don't want to be bother and deal with the infamous heavy traffic plus no parking and no standing sign posted all over the city. I been eyeing to get the cookbook for a while when I visited B&N but would love to try out one of the recipe first before I buy the book.The cookbook is not cheap at all.I check with our local library and found out they do have Magnolia Bakery cookbook.I borrow the cookbook for almost 5 weeks now ,so before I return the book to our library I better try one of their famous recipe which is the Traditional Vanilla Cake.I decided to make cupcake instead of 3 layer whole cake.I also replaced all purpose flour to cake flour which I preferred coz it's have softer and fine texture. This cup cake is moist,delicious and spongy!!


1 cup (2 sticks) unsalted butter,softened
2 cups sugar( I used 1 1/2 cups )
4 large eggs,at room temperature
1 1/2 cups self-rising flour
1 1/4 all purpose flour( I used cake flour)
1 cup milk ( I used 2 % milk)
1 tsp vanilla

Makes 1 three layers 9 inch cake or 24 cupcakes

I used Cream Cheese Icing instead buttercream icing as suggested.A not too sweet icing.

1 lb (2 eight oz packages) cream cheese,softened slightly,cut into small pieces
1/2 cup (1 stick) unsalted butter,softened slightly,cut into small pieces
1 1/2 tsp vanilla extract ( I used clear pure vanilla extract)
5 cups sifted confectioner's sugar(sugar powder)
1 tsp meringue powder *optional*

Method for Cake:
1:Preheat oven to 350 F.Prepared 2 x twelve muffin tins with cupcakes liner.
2:In a large bowl,on a medium speed mixer,cream the butter until smooth.Add the sugar gradually and beat until fluffy,about 3 minutes.Add in eggs one at a time,beating well after each addition.
3:Combine the flours and add in four parts,alternating with milk and the vanilla extract,beating well after each addition.
4:Spoon the batter into the cups about three-quarters full.Bake until the tops spring back when lightly touched,about 20-22 minutes..Remove cupcakes from pans and cool completely on wire rack before icing.

Method for Icing:

1:Beat cream cheese and the butter with mixer until smooth,about 3 minutes.Add the vanilla extract.Gradually add the sugar and beat until well incorporated..Add in meringue powder ,beat for few round ,then removed.
2:Store in fridge first before pipping,then top with your favourite sprinkle.Serve with tea .

batter in mixer ready to bake
baked and now cool down before icing

Note:I used meringue powder to stabilize the cream cheese for easy pipping..Work fast when pipping or store the remaining icing back into fridge first ,use small amount and add more later to prevent cream cheese icing from melting fast

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Baked Chicken Nugget

When we was out shopping Mishu keep asking me to get her Mc Nugget but due to her diet plan given by her pediactrian "No Deep Fried Food" is allowed.Well,I promised her I make her chicken finger at home.I bought a family pack of boneless chicken breast and used panko (Japanese bread crumb) to make Baked Chicken Nugget for her.I preferred to used panko rather than Italian bread crumb because Japanese bread crumb gave baked breaded chicken the outer layer crisp and crunch.Mishu loves this Baked Chicken Nugget.I served it for both her lunch and dinner.This Baked Chicken Nugget is also friendly,healthy and great to all type of people beside children ..

1 whole boneless chicken breast,about 2 lbs cut strip or chunk
1/2 cup all purpose flour
3 tbsp corn flour
2 tbsp salt
1 tsp ground white pepper
1 egg + 2 tbsp 1% milk ,mix well
1 cup panko(Japanese bread crumb)
Olive oil for drizzling
1:Combine cut chicken with salt and ground white pepper well in a bowl or container,marinate for 30 minutes or longer in fridge.
2:Prepare a plate/tray for flour mixture:corn flour mix with all purpose flour.Another plate for panko and a small bowl for egg mixture.
3:Preheat oven to 375 F.Prepare a baking sheet with aluminum foil .
4:Coat marinated chicken into flour mixture thoroughly,shake excess flour,then dip coated chicken into the egg mixture,before coated with panko.Repeat the same procedure till chicken finish.
5:Place panko chicken on prepared aluminum foil,don't over lap .Drizzling each piece with about 1 tsp olive oil,then bake for 15 minutes each side or till lightly golden brown.
6:Remove from oven and serve warm.

Use ketchup,BBQ sauce or honey mustard for dipping.

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Creamy Seafood with Cilantro

It's been a while since I clean my fridge.I didn't realised I stored so much vegetables and fruits in the lower compartment of the fridge . Maybe I'm too lazy to check the vegetables and fruits each time before I shop at food market.I can't resist not buying fruits or vegetables when I shop at the farm market during summer. Well,now I have to trash away some of the fruit and vegetables that was bad and rotten.I found few bunch of cilantro that is still in good condition and decided to blend it to make cilantro paste from it like pesto paste.Lastly I created a Spanish dish with seafood ,milk and cilantro. To my surprised ,this Creamy Seafood dish taste awesome delicious!!

2 bunches of cilantro,washed
1/4 cup cooking oil
1 tbsp salt
*blend above ingredients until fine like paste*

1 cup shelled cooked clam
1/2 cup bay scallop,washed
10 large shrimp,shelled and deviened
2 pieces frozen de-boned tilapia,cut
1 piece boneless chicken breast,sliced
1 large cuttlefish,clean and sliced
1 cup frozen green peas
1 small onion,peeled and sliced
2 cup half and half milk or whole milk
2 packet Sazón with Coriander and Annatto
1 cup water or chicken stock
1 cube shrimp bouillon
1 tbsp ground black pepper
5 cloves fresh garlic,peeled and chopped
2 tbsp oil
salt to taste


1:Heat large skillet with oil and chopped garlic at medium high heat,fry till lightly brown,then pour in water or chicken stock,milk,shrimp bouillon ,Sazon seasoning and 4 tbsp cilantro paste or more.Increase heat to high.
2:When stock bubble boil,add in bay scallop,shrimp,cooked clam,fish,chicken and cuttlefish.Cook seafood for 2-3 minutes,add in frozen green peas ,onion,ground black pepper and salt to taste.Check the seasoning.
3:Remove skillet from heat,dish out and serve warm with rice.

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Parmesan Cheese Linguine

My hubby and Mishu both are cheese freak,they both loves all type of cheese,it's doesn't matter what color ,shape or size.Well ,yesterday I cooked Parmesan Cheese linguine with Parmesan chicken for their dinner. I'm so used to cooked bigger portion food,it's doesn't matter what type of food I cooked.Well this type of bigger portion cooking days is over now.Mishu is on a strict diet ordered by her new pediatrician.Her pediatrician only allow her to have approximately 1000 calories intake a day.All her food must be measure and weight after cooked before she eat.Beside that she also must take her meal 4 times a day on the same time daily..It's quite a big challenge for me ,not to said the whole process of planning her daily menu ,measurement and timing.Her doctor advised me to follow the diet plan given without fail and he would see her every 2 weeks to follow up on her diet development until ideal healthy weight requirement meets.He also suggested us to share the same diet path with our daughter in order to have healthy life style.He said that this type of diet is not for life time..Oops!! thank god! So for now you will see me posting more post about healthy ,easy and simple food .


1/3 box of linguine pasta
1 cup 2% milk,plus extra if too dry
1/2 cup Parmeseran cheese
1 tbsp chicken boullion powder
1 tsp ground white pepper
4 cloves fresh garlic,peeled and sliced
2 tbsp olive oil
salt to taste


1:Prepare enough water in stock pot and cook 1/3 box linguine dry paste until al-dente,the sieve and set aside.
2:Heat large skillet with olive oil with sliced garlic at medium high heat until lightly brown.Then pour in milk,add in chicken bouillon powder,ground pepper and Parmesan cheese.
3:When the cheese mixture bubble boil ,add in cooked linguine into the cheese mixture,mix well,
4:Remove pasta from heat and serve warm with main dish.Sprinkle with some Parmesan cheese on the pasta before serve.

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Durian Cake

What do you do when the durian you bought is bland or tasteless or not sweet at all? I know some people make smoothie with it and some people just trash it away.But for us who live in US and A getting a good durian is like buying lottery. We are lucky if we can get a nice yellow meaty flesh Thailand's durian once in a blue moon..2 weeks ago I bought 2 Thailand's durian from Asian market but unfortunately one of the durian is not up to the expectation..Of course I'm not going to trash away but decided to bake a cake from the fruit.Well,if you wonder what it's durian..check at HERE!!. I adapted this durian recipe from one of my baking book and alter few of the method and ingredients to suit me.To my surprised hubby took a slice and a bite of the cake without knowing it's Durian cake.He thought it's butter cake .I didn't see any reaction on his face after he took a bite,then asked him did he know he eat durian cake? He said the cake doesn't have the unusual flavour and strong odour of durian which is good for him. This durian cake is really soft and moist.If you would like to bake your own durian cake ,try this recipe ,it's really simple and awesome!!

250 gm unsalted butter,room temperature
300 gm sugar (if your durian is sweet use lesser sugar,maybe 200 gm)
4 eggs,room temperature
200 gm durian flesh,removed seeds
1/2 cup 2 % milk
2 tbsp sugar
1 tsp durian essence
200 gm self -raising flour,sifted
100 gm cake flour,sifted
1 tbsp custard powder,sifted
1/2 tsp salt

2 tbsp powder sugar for sprinkle

1:Preheat oven to 325 F.Prepare a large or 12 cups non-stick bundt pan.
Combine ingredients(C) in a large bowl,sieved and set aside.
3:Combine ingredients (B) in blender or food processor,blend till well combine,set aside.
4:Combine ingredients (A) in mixer except eggs at high speed till light and fluffy.Reduce speed to medium when add eggs one at a time and cream well after each addition.
5:Pour ingredients(B) into the mixer with (A) and whisk for 1 minute or until well combine,then add in (C), together into the mixture well for 30 seconds.
6:Pour the cake batter into a bundt pan,bake for 45-50 minutes or adjust to your oven temperature,till golden brown.Test with a toothpick,when comes out clean,it's ready.
7:Remove cake from oven and then pan,leave it cool. Sprinkle with some powder sugar before cut into pieces and serve with tea or coffee as snack.

my oven temperature is quite high ,plus the non-stick pan heat up fast.I should set 45 minutes instead of 55 minutes.
prepared cake batter going into the oven
durian cake is ready!!
ready to serve with coffee or tea.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.