Sesame Oil Chicken with Kale

You will need...

• 4 pieces skinless boneless chicken tights, cut into bite size
• 1 medium yellow onion
• 2 cups kale (add more if you like more veggies)
• 2 Tbsp. Sesame oil
• 1 cup cooking sherry wine or white wine
• pinch of salt and black pepper to your taste

Make it...

• Heat a medium saucepan on high, add sesame oil and onion. Then, add bite size chicken tights, cook on medium heat until chicken turn golden brown. Add sherry or wine, stir. Add kale and stir until kale turn dark green and soft. Add pinch of salt and black pepper to your taste. Serve with steamed rice.

You may add any your favorite veggies, such as bell pepper, carrot, celery, cabbage, mushrooms, tomatoes, etc. It is not necessary to add any water.

Ono Ice Cream Cheesecake

It only takes less 20 minutes for make it. It is a cheesecake with strawberry ice cream and shortbread cookies. No bake needed.

You will need...

• 1 package of shortcake cookies (about 9 oz.)
• 4 Tbsp. butter or margarine, melted
• 1 package 8 oz. Cream Cheese, soften
• 1/4 cup sugar
• 1 tsp. vanilla extract
• 1/2 gallon strawberry ice cream

Make it...

1. Crash the shortcake cookies in a food processor until no big pieces. Combine butter and crashed cookies together well. Press onto a 8-inch spring form pan.
2. Cream the cream cheese, sugar and vanilla with an electric mixer (or stand mixer). Then, add ice cream and blend together.
3. Pour the mixture over the crashed shortbread cookies and smooth the top. Freeze for at least 4 hours before serving.

Inspired by www.kraftbrands.com

Miso Chicken Bites

Miso is a Japanese salty soy bean paste. You may purchase from Asian Grocery stores and some major supermarket. You may not need to add any salt to your dish since miso is already salty.

You will need...

• 4 boneless and skinless chicken tights, cut into cubes
• 2 green onions
• 2 Tbsp. cooking oil
• 2 Tbsp. brown sugar (or white sugar for lighter color)
• 1 Tbsp. miso (I used yellow miso)
• 1 Tbsp. Soy sauce
• 1 Tbsp. Mirin (Japanese sweet cooking wine)
• pinch salt to your taste

Cook it...

1. In a medium mixing bowl, mix sugar, miso, soy sauce and mirin together, whisk and blend well. Add chicken cubes in the mixture and set aside for 10-15 minutes.
2. Heat a medium saucepan on high, add cooking oil and green onion, then add chicken and brown both side. Stir and chicken fully cooked, and the sauce is thicken. Add pinch of salt to you taste. Don't add any water for bold taste. Serve with steamed rice.

Decorate you chicken plate as creative as you like. Enjoy!

Red Velvet Chocolate Mousse Cake

A great sweet treats for your Valentines! It is a Red Velvet cake top with layer of milk chocolate mousse and white chocolate mousse.

For the Red Velvet Cake Layer:

• 1 box of Red Velvet cake mix
• 1 box (16 oz.) sour cream (or fat free sour cream for less fat)
• 2 large eggs
• 1/4 cup cooking oil
• 1/2 cup warm water

Preheat oven to 350 degrees F. Line a 9x13 baking pan with parchment paper for easy removal later.
Mix all above ingredients with an electric mixer and blend well. Pour the batter into the prepared baking pan.
Bake for 30 minutes or until a chopstick comes out clean from the center of the cake layer. Set aside to cool.

For the milk chocolate mousse layer:

• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 1 cup Heavy whipping cream
• 1/2 cup powdered sugar
• 1 cup milk chocolate chips

Sprinkle gelatin over cold water in small cup; let stand several minutes to soften. Add boiling water; stir until gelatin is dissolved and mixture is clear. Cool 5 minutes.

In a medium microwaveable bowl, heat milk chocolate 1 minute until melted. Whisk until smooth. Set aside, cool.

Beat whipping cream and powdered sugar in medium bowl until thickened; pour in gelatin mixture and beat until stiff. Then, fold in the melted milk chocolate chips until no streaks remain. Pour over the red velvet cake. Refrigerate until set.

For white chocolate mousse layer:

• 1 package of unflavored gelatin
• 1 cup white chocolate chips
• 1 1/2 cups heavy cream 

Sprinkle the gelatin over 1/2 cup heavy cream in a medium heatproof bowl. Let stand at least 5 minutes to soften. Heat in microwave for 1 minute until hot. Add white chocolate chips and whisk until smooth. Cool to room temperature.
Beat the remaining 1 cup heavy cream with an electric mixer to soft peaks form when the whisk is lifted.
Fold the whipped cream to the white chocolate mixture until no streaks remain.
Spoon the white chocolate mousse into the pan over the milk chocolate layer. Smooth the top with an offset spatula. Chill the cake in the refrigerator at least 2 hours or overnight.

Ono Lasagna

Ingredients:

• 1 box of Oven Ready Lasagna (no boil necessary, the pasta sauce will cook the noddle while baking) 
• 1 lb. Italian Sausage
• 1 lb. Ground Beef
• 1 Yellow Onion
• 1 small box fresh mushrooms, sliced
• 1 jar Ragu Paste sauce, Garden Combination
• 1 can Diced Tomato
• 1 small can Tomato Paste
• 1/4 cup soy sauce
• 1 cup sugar (add more sugar if you like more sweet)
• Salt, black pepper and garlic powder to taste as you desire
• 2 Tbsp. cooking oil 
• 1 jar of Ricotta Cheese, about 16 oz.
• 1 pkg. of shredded Mozzarella cheese, about 2 cups
• 2 cup grated Parmesan cheese
• 2 eggs

Directions:

1. In a large saucepan, heat cooking oil on high, add yellow onion and cook until onion turns soft. Add meats, stir and fully cooked. Add mushrooms, stir and cook until mushrooms turn soft. Add pinch of salt and black pepper. Then add Ragu pasta sauce, diced tomato, tomato paste, soy sauce and sugar in the mixture, bring to a boil. Turn the heat down to medium-low and simmer for 15-30 minutes. Stir occasionally.
2. In a medium bowl, mix eggs, ricotta cheese and mozzarella cheese together.
3. Preheat oven to 400 degrees F.
4. To assemble, spread 2 cups of meat sauce in the bottom of a 9x13 inch baking pan. Arrange 4 lasagna noddles lengthwise over the meat sauce. Spread 1/2 of ricotta and mozzarella cheese mixture, top with 1/3 of meat sauce. Repeat another layer and cover with 2 sheets of foil.
5. Bake for 45 minutes. Remove the foils, sprinkle with 1 cup of grated Parmesan cheese. Return to oven and bake another 20 minutes or until the Parmesan cheese turns golden brown. Cool before cutting to serve.

Note: you may use less meat or only one kind of meat, or add more cheese for cheesy lasagna.