Spider For Halloween

Attention! Halloween is coming. In addition to traditional food with pumpkin, this time let's eat spiders!

Ingredients
1 (12-ounce) package semisweet morsels
1/2 cup creamy peanut butter
6 cups pretzel sticks

Directions
Place parchment paper on baking sheet; set aside.
In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.
Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.
Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.

I loved these because they were a tasty and cute dessert for Halloween! However, I found these a little difficult to assemble and the legs broke off or if I pushed them into the body of the spider they started to distort the shape.so I had to work with them some. Great creativity and taste!

Salmon

I really like seafood, but the only thing I can find there is salmon. Today, I'll talk about how to cook it.

Ingredients
hot sauce
dark brown sugar
smoked paprika
cayenne pepper
light mayonnaise
snipped chives
stalks celery
small red onion
center-cut skin-on salmon fillets, about 1 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil

Directions
Preheat an outdoor grill or grill pan on medium high.
Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
Transfer the fillets to individual plates and serve with the celery slaw.

This is an excellent way to make salmon. It has a little kick to it, but not too spicy. I didn't cook it as long as the recipe states. I did 2 minutes on each side and flipped it twice. It came out perfect, moist and tender not dry.

Food on Italy

  I went to Italy during this vocation,and eat some traditional Italian dishes. Today, I want to talk something about the food on Italy.
   Traditional Italian meals generally have four to five parts. First is table manners, then antipasto. As the antipasto, salad and soup is an ideal choice. it is crisp and appetizers, and it is recognized by almost all western countries.

Then main course. Usually it is steak or chicken cheese with pasta and red wine.Nothing says Italy like its food, and nothing says Italian food like pasta.Wherever Italians have immigrated they have brought their pasta and so today it is basically an international staple. It is estimated that Italians eat over sixty pounds of pasta per person, per year easily beating Americans, who eat about twenty pounds per person. And also like pizza. Pizza is a kind of food originated in Italian， it is a world-popular food.

The last part is dessert. It can be ice cream, cheese bread, or tiramisu. Cheese bread has become a real crowd-pleaser among many bread makers these days. With so many different kinds of cheeses and flavors, the choices seem endless. Cheese can be made from corn, eggs, milk, sugar, salt and oatmeal. And It is said that ,During the World War II, an Italian soldier has been sent to the battlefield . Before he leave , his wife mixed all the biscuits, bread they have into a whole cake and give it to him .that’s why it is called “Tiramisu cake”. Whenever the soldiers on the battlefield ate tiramisu, he missed home and his wife.

Crispy Roasted Potatoes

  The most food I eat in Finland is potato. I can see potato everywhere and it seems Finnish people has lot of different ways to cook it. Today, I'd like to share a healthier and simpler way to make potato.

  Ingredients

  1、1/4 pounds red-skinned potatoes

  2、tablespoons olive oil

  3、1/4 teaspoon kosher salt

  4、1/4 teaspoon freshly ground black pepper

  Directions

  Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.

  Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes。Then, it is done.

  I do them like this all the time for a quick side dish for supper. And I often add in wedges of onion sliced through the root to keep them together and sliced zucchini and squash. I let them get crisp and brown all together. Don't even bother to slice them I keep them whole if potato is small or half the potatoes. 

Buffalo Wings

Recently, I learned how to cook buffalo wings from a website. Let me teach you!

Ingredients
1、chicken wings
2、unsalted butter
3、small clove garlic
4、hot sauce
5、salt

Directions
  Place a saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
  Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
  Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
  While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce.

These wings, in my opinion, are better than any I have ever found in a restaurant. Don't try to take a shortcut and skip the drying time. I let mine sit for at least 2 hours before steaming and another two before roasting. It's well worth the wait.