Monday, August 17, 2009
average update
owh yar, well yesterday, i was waiting for my result like the whole day. but, hampeh la kan... result x keluar lg semlm. idk bout 2day or 2morrow yet. we'll b in4med later. but i've got my 6th sem schedule already. ahah...basically, all subjects - outdoor and and it's time to shoot, and shoot and shoot again. gaaa~ fasting month would b tiring then. ahah... ok, most of the class, straight from 9am-5pm. owh yeah~ owh yeah~ haha. so, team work is important for this sem. this time, i guess it's gonna be a video clip or perhaps a short drama? cett. yo yo o0 je. and, class will start by next week. sorry la, sy da lari blk kuching da~ ahah... owh yar, btw, kte semua puasa start 22nd august. abah told me. yup, da call istana~ kalo x btol, slhkan istana! haha.
and i guess i've to stop playing barn buddy la? yer laaa. nnt kene curik semua tanaman. haha. owh ye, dlu x skeee nak mencuri tanaman org lain. da geram slalu kene curik, curik la blk. haha. =P and fyi, my internet connection, here in this ground floor apartment, is... should i say, slow? no no no. slowest ever!!! yarrr!!! sgt3 slow. ya rabbi. owh, ble siang, sampai ptg ok. mlm la mmg suffering gle. imagine this. dr kul 8pm-12am dpn lappy, on9, baru log in blog / facebook je, then if click dkt any button lain, such as nak comment ke kan, mmg trus, 'page not available' bapakkk ah tension~! ni da start class, camne nak buat assignment? grrr... yar, i realize that happened cuz of our house location. if g tmpt lain yg signal bnyk, mmg ok je. and it worse ble baru lepas hujan. pernah je sbb da x larat try for few hours, ttp laptop n nangis sbb leteyh sgt~!!! T_T
last night, dpt jgk keluar rumah and and minum caramel cream~ starbuck. gleee suffer la lame x kuar umah. tp, caramel cream tu cam extra creamy la plak. x kesah la. and and, mkn skittt je skrng tp still badan naik. sbb x kuar umah la ni. buat keje umah pon cam x de pape pon. mop lantai, sapu umah, basuh kain, angkt kain, jemur kain, ambil air mineral bertong - tong, gi beli surat khabar, erm. bnyk jgkla. still same. gaaaaaa~~~ ble nak kurus ni? putus cinta dlu pon mkn same je. demam / sakit pon mkn same je. except time sakit telinga. mmg kurus ah. sakit seyh sakit telinga... btw. pengumuman rakan2 sekalian. maxis sy tuh da overlimit. maaf bebnyk kalo x reply msg / call cuz anytime je akan kene block. aiseyh~ every 2oth of the month, baru autobill tu gerak and ambil mase jgk. dlm 23/24 hb baru blh gune blk. camtu la slalunye~
tu je kot buat mase ni. tgh pk nak bagi 7 ekor kittens dkt srwk tu name ape. yerr, sbb hari tu x smpt bg name pon lg. haha. well let see, what bout Jojo, Bobo, Dodo, Coco, Popo, Soso, Yoyo? haha. ni namenye mls nak berpk pnjng2 dah. sekian XD
What's for dinner - Chinese
What's for dinner - Chinese
Japanese fusion ?
Hats off to the chef!
I have to pat myself on the back for a wonderful, healthful meal last night. We had over three friends and I made a delicious meal and a new recipe! That’s one down for the month, and it was soooo easy! Everyone loved it!
We started off the meal with romaine tossed with cucumber, tomato, sunflower seeds, and a sprinkle of croutons. The salad was dressed, lightly, with homemade canola oil-based Caesar dressing, sans egg and any mayonnaise. I made fresh garlic bread with a loaf of Asiago cheese bread, made with Smart Balance and garlic powder. The main course was the new recipe, chicken tamale casserole. I added sides of squash and rosemary potatoes. The squash was cooked over the stove with a mixture of olive oil, balsamic vinegar, garlic, salt, pepper, and the magic ingredient: brown sugar. DELICIOUS! The rosemary potatoes were diced red potatoes tossed in olive oil and crushed garlic, topped with fresh-squeezed lemon juice, sea salt, fresh ground pepper, and rosemary which were baked at 400F for 45 minutes and came out with perfectly browned edges. I typically have trouble getting my potatoes to look so gourmet, but I pulled it off for our guests.
Dessert was left up to my husband: cookie cake. *eye roll*. I really wanted to go with cheesecake, but he vetoed it. Ends up, he was the only one who would’ve passed on cheesecake. I mean, really, who passes on decadent cheesecake?!
Anyways, dinner was a huge success and I have met my goal for the month in trying one new recipe. And the leftovers at lunch were glorious! Though I don't have a picture of the masterpiece (I need to get better at this!), I will leave you with the recipe. Enjoy!
We started off the meal with romaine tossed with cucumber, tomato, sunflower seeds, and a sprinkle of croutons. The salad was dressed, lightly, with homemade canola oil-based Caesar dressing, sans egg and any mayonnaise. I made fresh garlic bread with a loaf of Asiago cheese bread, made with Smart Balance and garlic powder. The main course was the new recipe, chicken tamale casserole. I added sides of squash and rosemary potatoes. The squash was cooked over the stove with a mixture of olive oil, balsamic vinegar, garlic, salt, pepper, and the magic ingredient: brown sugar. DELICIOUS! The rosemary potatoes were diced red potatoes tossed in olive oil and crushed garlic, topped with fresh-squeezed lemon juice, sea salt, fresh ground pepper, and rosemary which were baked at 400F for 45 minutes and came out with perfectly browned edges. I typically have trouble getting my potatoes to look so gourmet, but I pulled it off for our guests.
Dessert was left up to my husband: cookie cake. *eye roll*. I really wanted to go with cheesecake, but he vetoed it. Ends up, he was the only one who would’ve passed on cheesecake. I mean, really, who passes on decadent cheesecake?!
Anyways, dinner was a huge success and I have met my goal for the month in trying one new recipe. And the leftovers at lunch were glorious! Though I don't have a picture of the masterpiece (I need to get better at this!), I will leave you with the recipe. Enjoy!
Chicken Tamale Casserole
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Yield: 8 servings
Nutrition Facts*: CALORIES 354; FAT 14.1g; CARBOHYDRATE 36.3g; SODIUM 620mg; PROTEIN 18.9g; FIBER 2.5g
Nutrition Facts*: CALORIES 354; FAT 14.1g; CARBOHYDRATE 36.3g; SODIUM 620mg; PROTEIN 18.9g; FIBER 2.5g
*I have not verified the nutrition facts for accuracy.
Labels:
dinner,
entertaining,
healthy cooking,
recipe,
salad
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