The Incredible Hulk

For those of you who are thirsty, here's a sweet little drink that'll give you a fruity kick. Guys don't have to be gay to drink this baby!
This is also one of my first drinks when I turned 21; so it's, by far, my favorite, aside from the White Russian drink.

What You Need:
2 oz. Hpnotiq vodka
2 oz. Henessy Cognac
ice (optional)

Instructions:

1. Pour both parts and stir.
2. DRINK!

Homemade Tuna Onigiri

For those of you who love sushi and onigiri (or ANY Japanese food), here's a little piece that I found to be quite easy to make. I came across this when my sister taught me how to make tuna onigiri.

Most items are store bought at oriental stores or specialty stores, but you can also find them at Lucky's or Safeway. Simplistic and a tad time consuming, especially if you're making this little number for a small party.

Trust me, you try this out, you can wow your friends and family, and you didn't need a professional sushi chef to do it for you!

What You Need:
large bowl
2 small bowls
plate
microwave
teaspoon
large fork

Ingredients:
3 c. cooked white rice (any type is fine)
1 pkg. of roasted 8x7inch seaweed (nori)
2 tbsp. mayonnaise
1 can of tuna 7 oz.
Nori Fumi Furikake rice seasoning/Ebi Fumi Furikake (optional)
water
salt
pepper

Instructions:

1. Cook rice as you usually do but add a tad bit more of water to make the rice slightly sticky. Once it's cooked transfer the rice into a large bowl for easy access. Let the rice cool for 30 minutes.


2. With the small bowl, fill it 3/4 full with water. Add 1 teaspoon of salt and cook in the microwave for about 2 minutes or until the salt has dissolved. Let cool to room temperature.


3. While the rice and water are cooling, prep the nori (roasted seaweed) by cutting the sheet into 1-inch wide strips. Prepare the tuna by adding the mayonnaise and the tuna into a small bowl and mix with a fork. Add salt and pepper according to preference.


4. With the rice and salted water cooled to room temperature, wash hands and dip both hands into the salted water so rice will not stick to fingers. Grab a handful of rice gently flatten into a triangle shape into the palm of your hand.


5. With a teaspoon, scoop out a small round portion (the size of the spoon, slightly heaping) and place in the middle of the rice triangle.


6. With the free hand, dip into the salt-water again (keep hands moist at all times while handling the rice), and scoop out another handful to top and cover the tuna. Press sides down together to create the triangle shape. If necessary, turn onigiri over to press other sides together to create shape. Keep turning and pressing until satifactory.

Remember: You don't want to squish it too much to flatten it, nor do you now want to have your onigiri to fall apart when it isn't pressed together enough.

1. While the onigiri is still moist, wrap the nori along the thinner side of the onigiri. If the nori is too long, cut of what you don't need and set aside on a plate.


2. Repeat process until you have enough.


3. OPTIONAL: With the Ebi Fumi Furikake rice seasoning, pour a thing layer onto a saucer and dip onigiri on one or both sides in seasoning. This will create a slightly sweeter taste to the tuna onigiri.

I also think that this recipe can be used as a family-bonding experience where everyone can have fun creating their own onigiri. Of course, if you want to increase the amount, double or triple the ingredients. You can also switch the tuna for other types of food like shredded chicken or beef. It's best if you use seafood types as filling.

Cranberry Vinaigrette Salad with Dressing

As my first ever recipe post, I thought I'd start off with a simple salad and an even more simple salad dressing. With this refreshing taste, you'll immediately fall in love with this recipe I've came up with. I do hope you'll love this as well as I do.
What makes this salad so delicious is that it's so flexible with a person's taste because you can add or subract ingredients the way you like. You don't have to take my word for it, try it out yourself.
Takes about 15 minutes to prep, and 5 minutes to enjoy! Lol!

Cranberry Vinaigrette Dressing (2-3 Servings)
The reason why the servings are so small in size is because the dressing has a strong taste. If you would like to make more to save and bottle, just double or triple the amount of ingredients according to taste.

What You Need:
cutting board
food processor/blender
knife
measuring cup
tablespoon

Ingredients:
2 cloves of garlic
1/4-1/2 shallot (1/4 white onion)
2 tbsp. dijon mustard (sweet or mild preferred)
1/4 c. rice vinegar
1/8 c. dried cranberries
2 tbsp white granulate sugar/honey
salt
pepper

Instructions:

1. With the cutting board, use the flat of the knife to crush the garlic and peel off the skin. Dice garlic and shallot (or onion) and transfer into blender.
2. Measure the amount of dried cranberries in a measuring cup and transfer into blender as well as the rice vinegar.
3. Add the dijon mustard and the sugar/honey to the blender by measuring accordingly with a tablespoon (or whatever you have on hand).
4. Include the salt and pepper according to your own preference (I, myself add a few dashes of each).
5. Close the food processor with the lid and blend until smooth. If you're like me, I prefer a little chunks of cranberry in my dressing.

You don't have to follow the recipe exactly as I have here. If you prefer a more tart taste rather than sweet, add a little more rice vinegar or dijon mustard. For more sweetness, add more dried cranberries, honey, or sugar.
You can store this dressing for up to two weeks in the refridgerator in a bottled container (I have mine in a glass dressing jar).

Cranberry Vinaigrette Salad
Now that you've created your own dressing, the salad, my friend, the salad is even more simple. Try this out; and again, this can be according to your own taste.

What You Need:
cutting board
knife
paper towel
strainer
large bowl
tongs/fork

Ingredients:
cranberry vinaigrette dressing
half can of pitted olives (sliced or whole)
lettuce/spinach (prepackaged preferrable)
sweet grape tomatoes
cremini mushrooms
boiled eggs
dried cranberries
walnuts/sliced almonds

Instructions:

1. Wash the leaves under cold water in a strainer. If necessary, cut up leaves in small portions if leaves are too big. With a few sheets of paper towel, pat dry the leave and transfer into a large bowl.
2. Add the cranberry dressing according to taste to the bowl. Toss the leaves to coat evenly with a pair of tongs.
3. Slice boiled eggs, tomatoes, mushrooms, and olives if necessary and add to the large bowl. Include walnuts, dried cranberries, or almonds. Add as much as you like!

Didn't I tell you it was easy? Now, there's no correct way to slice, dice, or cut any of the ingredients. If you like a chunky salad, go for it. Or if you like, small pieces are fine as well. If you don't like some of the ingredients mentioned here, you can always add your own to the mix. This salad is flexible for anyone's taste.

Enjoy!

Hello! I'm Jo!

Hey there, folks!

I'm still fairly new at this, so I thought I'd do something a little different from the ordinary blog. I don't really know how many others have an online recipe 'book' so I thought I'd give it a go.

I can't really promise that I'll post everyday, being so busy and all. But I'll at least try to post up recipes that I really want to share with you. It may not be so much as a YouTube account where visual aid helps, but I think this will work out just fine.

So I hope you'll bear with me as I start off this new recipe blog for the first time ever!