Compilation of "Never Enough" Live Shows by Different Singers

Loren Allred - Never Enough - LIVE with David Foster on "An Intimate Evening with David Foster"

 

 

Loren Allred - Never Enough (Live Performance)

 

 

Christine Allado - Never Enough - LIVE with Andrea Bocelli in Budapest

 

 

Nicole Scherzinger performs 'Never Enough' at the one-night only event celebrating all things musicals at The London Palladium

 

 

Helene Fischer - Never Enough (Live - Die Helene Fischer Show)

 

 

Morissette Amon - Never Enough - Mother's Day Concert

 

 

Kelly Clarkson - Never Enough - LIVE in Tulsa

 

 

GOLDEN BUZZER! Loren Allred shines bright with ‘Never Enough’ | Auditions | BGT 2022

 

This is the video that caused me to watch The Greatest Showman and listen to the the entire soundtrack album over and over again.

 

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Lunch Date @ Koffie Craft, Holland Boutique Cafe in Kuala Lumpur

 

Cherry Berry Oven-Baked 'Dutch Baby' Pancake

This beautiful pancake is served with 3 scoops of Vanilla ice-cream, cherries, blackcurrants, fresh mango, whipped cream, raspberry sauce, and almond flakes.

 

Salmon Fillet

Cooked to perfection and served with beans, salad, potato waffles, capers, and sauteed red onion rings.

 

 

Home-Roasted Pumpkin and Red Apple Salad

Comes with crisp white and red cabbage, Romaine lettuce, roast capsicum, oven-dried cherry tomatoes, and red onion rings in their house dressing. Topped with toasted walnuts.

 

 

Koffie Pompoen (Pumpkin Latte)

With real pumpkin!

 

'Dirty' Chai Latte

Love my cuppa chai latte!

Koffie Craft

 

Unit UG-2, The Sphere

No 1, Avenue 1,

Bangsar South City,

8 Jalan Kerinchi,

59200 Kuala Lumpur

Website - https://www.koffiecraft.com.my/

Facebook - @koffiecraft
Instagram - @koffiecraft
Deliveries - koffiecraft.beepit.com

Phone: +60 3 5033 2135
WhatsApp: +6017 381 7876

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My Favorite AGT16 Performer: Léa Kyle - Quick-Change Artist

Have you seen 25-year old French-born quick-change artist Lea Kyle in action in America's Got Talent (AGT) Season 16? You should! Here are her videos throughout her journey in AGT Season 16.

Her stunning quick-change performance during the audition round won her the Golden Buzzer by Heidi Klum that sent her straight to the live shows.

Lea's Audition

Léa's Quarterfinals Performance

Léa's Semifinals Performance

Léa's Finals Performance

Even though she wasn't crowned the winner of AGT16, I believe she has already won millions of hearts from all over the world! Congratulations! May her dream to perform in Las Vegas come true!

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Baby's Baked Alphabet Pasta with Fish, Potatoes & Peas

Baked Alphabet Pasta with Fish, Potatoes & Peas 

This is my baby's first baked pasta! Not too long ago, he has tried his first boiled pasta dish - pasta with cheesy potato-broccoli sauce.

Here's how I cook his first baked pasta.
 

Ingredients:

5 teaspoons alphabet pasta, boiled for 5 minutes or until semi-soft

A small block of fish (I use ikan tenggiri or mackerel)

90ml formula milk

1/2 cup potatoes, peeled and cubed

A handful of green peas, thawed

Some grated Cheddar cheese

How to:

1. Preheat oven to 200°C for at least 10 minutes.

2. In a small saucepan, heat up milk over low heat and add fish. Flip a few times until fish is cooked through. Flake the fish coarsely. Remove from milk and set aside.

3. Add potatoes and peas into milk and stir over low heat until potatoes are slightly soft. Add water if necessary.

4. Put fish flakes in a gratin bowl. Pour the potatoes-peas-milk mixture over the fish. Top with boiled alphabet pasta and grated cheese.

5. Bake for 20 minutes.

Note: Next round, I will add more cheese to get a lovely golden brown top.

Organic Alphabet Pasta from Justlife outlet at Gardens.



These mini alphabets are so cute!

Nutritional value information.

Before the dish goes into the oven.

I'm linking this post to the event, Bake-Along #66: Theme - Baked Pasta organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.

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German Potato Bread

German Potato Bread

My little 11-month food connoisseur loves potatoes. So, I flip through my 500 Potato Recipes book and give this easy-peasy German Potato Bread recipe a try.

German Potato Bread, p. 249

Ingredients:

(Makes one 450g loaf)

175g potatoes, peeled and cut into chunks

200ml lukewarm boiled potato water

Butter, for greasing

2 cups bread flour

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon vegetable oil

Note: I omit paprika and mustard-flavored butter (original recipe).

How to:

1. Boil potatoes until tender, drain (reserve 200ml) and mash. Set aside.

2. Preheat oven to 230°C. Grease a 450g loaf tin (pan).

3. Sift bread flour into a large bowl and mix together with baking powder and salt.

4. Rub the mashed potatoes into the flour mixture and mix until well-blended.

5. Stir in vegetable oil and lukewarm potato water. Knead into dough and place it into the greased loaf tin.

6. Bake for 25 minutes. Turn out on a wire rack to cool. Cut into thick chunks before serving.

Fresh from the oven!

Thick and chunky.

  

This post is linked to the event, Little Thumbs Up (July 2014 Event: Potato) organized by Zoe (Bake for Happy Kids), Mui Mui (My Little Favourite DIY) and  hosted by Jasline (Foodie Baker).

 

I'm also submitting this post to Cook-Your-Books #14 hosted by Joyce of Kitchen Flavours.

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Rustic Quiche with Caramelized Bacon & Garlic

Rustic Quiche with Caramelized Bacon & Garlic

A few weeks ago, hubby attended a talk and came back raving about tasty quiches made with bacon and garlic that were served during lunch time. He told me he ate nine of them.

NINE! Gosh. :P

He showed me the picture of the quiches and the placard with their name. It said, Rustic Quiche with Caramelized Bacon & Garlic. I Googled for some basic quiche recipes and gave them some twists.

Enjoy!

Ingredients:

(Yields 6 muffin-sized quiches) 

6 slices smoked streaky bacon, chopped to bits

8 garlic cloves, peeled and smashed lightly

Vegetable oil for frying

1 cup grated Cheddar cheese

2 eggs, lightly beaten

1/2 cup plain yogurt

6 frozen puff pastry, thawed

Some butter, softened


How to: 

1. Preheat oven to 200°C for at least 10 minutes.

2. Place thawed puff pastry into a 6-cup muffin pan; one puff pastry for one cup. Brush each cup with some butter. Set aside.

3. Heat a frying pan. Add vegetable oil and fry bacon bits until caramelized and crispy. Remove from pan and set aside.

4. Fry garlic cloves for approximately 6-7 minutes, flipping often to avoid burning and until individual cloves become golden brown and fragrant. Remove from pan and set aside.

5. In a medium bowl, mix bacon, garlic, and cheese. Scoop this mixture into the prepared muffin cups with puff pastry.

6. Mix beaten eggs and yogurt in a bowl. Mix until smooth. Spoon this egg-yogurt mixture over the cheese mixture.

7. Bake for 15 minutes. Reduce heat to 175°C and bake for an additional 35 minutes, until top of quiche begins to turn brown.

8. Serve hot.

Prepared puff pastry, brushed with butter in muffin pan.

Caramelized bacon & garlic, and grated Cheddar.

Bacon-garlic-cheese mixture in each cup.

Egg-yogurt mixture in each cup.

Baked at 200°C for 15 minutes, then at 175°C for 35 minutes.

Lovely golden top and moist insides.

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Bacon and Potato Chowder

Bacon and Potato Chowder

Hubby loves anything cooked with bacon.

Recipe adapted from here.

Ingredients:
(Serves 2) 

4 slices bacon, cut into small pieces
1 cup Russet potatoes, chopped into chunks
1 cup carrots, chopped into chunks
1/2 cup yellow onion, chopped into chunks
1/4 cup all-purpose flour
1 chicken broth cube, dissolves in 1 & 3/4 cups hot water
1 cup full-cream milk
Salt and pepper to taste 


How to: 

1. Cook bacon in a pan over medium heat until crisp. Add onions.

2. Continue cooking for a few minutes. Stir in carrots, potatoes, and flour.

3. Slowly stir in chicken broth. Continue cooking, stirring constantly, until mixture comes to a boil and starts to thicken.

4. Reduce heat to medium-low, cook 20 for about minutes, stirring occasionally, or until potatoes are tender. Stir in milk.

5. Continue cooking until thoroughly heated (do not boil).

6. Season with salt and pepper.

We have this piping hot chowder served with brown rice for dinner. Such creamy and potato-ey comfort food. Anything with bacon and potatoes will never ever go wrong.

Bacon wins. With potatoes, this dish is a complete winner!

  

This post is linked to the event, Little Thumbs Up (July 2014 Event: Potato) organized by Zoe (Bake for Happy Kids), Mui Mui (My Little Favourite DIY) and  hosted by Jasline (Foodie Baker).

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Gumbo and Biscuits recipes by Paula Deen

It was a sleepy Sunday evening. Hubby and I were taking turns to entertain our 10-month old little bub. It was then hubby suggested to watch a movie at home. We finally settled with The Princess and the Frog, a 2009 animated movie.

It was a story about a hardworking waitress named Tiana who dreamed of owning her own restaurant. Tiana's father was a good cook. One recipe that was repeatedly mentioned was gumbo. I've heard of gumbo but I don't know how does it look and taste like.

After a quick Googling, I learn that gumbo is a dish consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, or roux, the French base made of flour and fat. [Source]

I look up Paula Deen's Gumbo and here's the recipe.

Paula Deen's Gumbo

Recipe can be found on PaulaDeen.com and FoodNetwork.com.

(Serves 8-10)
(Serves 2-3 with my modifications)

Ingredients:

3 large boneless skinless chicken breast halves (I use 2 medium chicken breast, sliced)

Salt and pepper

1/4 cup vegetable oil (I use 4 tablespoons)

1 pound smoked sausage, cut into 1/4-inch slices (I use 5 pieces pork cocktail sausages, sliced)

1/2 cup all-purpose flour (I use 1/4 cup)

5 tablespoons margarine (I use 2 tablespoons)

1 large onion, chopped (I use 1 medium onion)

8 cloves garlic, minced (I use 4 cloves)

1 green bell pepper, seeded and chopped

3 stalks celery, chopped (I use 2 stalks)

1/4 cup Worcestershire sauce (I use 4 tablespoons)

1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish (I use Chinese parsley or daun sup)

4 cups hot water (I use 2 cups)

5 beef bouillon cubes (I use 2 cubes)

1 (14-ounce can) stewed tomatoes with juice (I use 1/2 can)

2 cups frozen sliced okra (I use 1 cup fresh okra, sliced)

4 green onions, sliced, white and green parts (I omit this)

1/2 pound small shrimp, peeled, deveined and cooked (I omit this because hubby can't eat seafood)

How to:

1. Season chicken slices with salt and pepper.

2. Heat vegetable oil in a pan over medium-high heat. Cook chicken slices until browned on both sides; remove from pan and set aside. Add sausages and cook until browned, then remove from pan and set aside.

3. Sprinkle flour over oil in the pan, add 1 tablespoon margarine, and cook over medium heat. Stir constantly, until brown, about 10 minutes. Off the heat and let the roux cool.

4. Return the pan to low heat and melt the remaining 1 tablespoon margarine. Add onion, garlic, green pepper, celery, and Chinese parsley. Cook for 10 minutes.

5. Add Worcestershire sauce, salt and pepper, to taste. Cook, while stirring frequently, for 10 minutes.

6. Add hot water and beef cubes, whisking constantly. Add chicken and sausages. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

7. Add tomatoes and okra. Cover and simmer for 1 hour.

8. Remove from heat. Serve hot with Tabasco sauce and biscuits (recipe to follow below).

Paula Deen's Biscuits 

Recipe can be found on PaulaDeen.com and FoodNetwork.com.

(Makes about 3 dozen)
(Makes about a dozen with my modifications)

Ingredients:

2 cups all-purpose flour (I use 1 cup)

1 teaspoons sugar (I use 1/2 teaspoon)

1 tablespoon baking powder (I use 1/2 tablespoon)

1 teaspoon salt (I use 1/2 teaspoon)

8 tablespoons butter, cubed (I use 4 tablespoons)

3/4 cup milk (I use slightly less than 1/2 cup)


How to:

1. Preheat oven to 220°C for at least 10 minutes. Line baking tray with baking sheet.

2. In a large bowl combine flour, sugar, baking powder, and salt together. Cut butter into mixture until it begins to look like cornmeal.

3. Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness.

4. Place biscuits in baking tray. Bake for 15 minutes or until golden brown.

 

This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organized by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe.

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Baked Broccoli, Cauliflower & Rice Egg Cups

Baked Broccoli, Cauliflower & Rice Egg Cups

I love my muffin pan/tin/tray. My first one is the normal non-stick 6-hole pan that I got from here. My second one is a non-stick pan with 6 bear-shaped cups that I got from here.

Note: The links above are NOT affiliate links.

Muffin pan is perfect for baking muffins and egg cups. For these latest egg cups that I bake, I add broccoli, cauliflower, and rice. They taste just as great!

Ingredients:
(Yields 10-12 egg cups) 

1 cup cooked white rice
3/4 cup cauliflower, chopped
3/4 cup broccoli, chopped
3 slices cheddar cheese, tore into small pieces
2 chicken frankfurters, cut into small pieces
3 small eggs, lightly beaten
1 tablespoon olive oil, extra for greasing
Salt to taste


How to:

1. Preheat oven to 190°C for at least 10 minutes.

2. In a large bowl, mix together rice, cauliflower, broccoli, cheese, chicken frankfurters, and olive oil until combined.

3. Scoop rice mixture into 10-12 greased muffin cups.

4. Spoon beaten egg into each cup until rice mixture is wet.

5. Bake for 25 minutes or until tops become light golden brown.

Getting ready to go into the oven!

Freshly baked and ready to be served after 25 minutes!

I adore these bear-shaped rice cups.

Cute, right?

See that red patch in the bear's middle? It's a piece of chicken frankfurter, disguising as the bear's tummy. :D

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Eggless Cheddar Cheese Pancakes with Honey Butter

Eggless Cheddar Cheese Pancakes with Honey Butter

Pancakes are awesome, even the eggless ones. I love making pancakes for weekend brunches. This recipe combines cheese, butter, and honey. Heavenly!

Recipe adapted from here.

Ingredients:

(For pancakes)

200g cheddar cheese, shredded
1 & 1/2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3/4 cup plain yogurt
1/4 cup salted butter, melted

(For honey butter)

3/4 cup butter, room temperature
1/4 cup honey

Mix butter and honey until smooth in a small bowl and set aside in room temperature.

(For garnishing)

1 ripe banana, sliced


How to:

1. In a large bowl, combine flour, sugar, baking powder, and salt. Stir in shredded cheese.

2. In a small bowl, lightly beat yogurt, milk, and butter until smooth.

3. Add yogurt-milk-butter mixture all at once to dry ingredients; stir until slightly moistened (batter will be thick).

4. For each pancake, spread 1 heaping tablespoon batter in hot, lightly greased fry pan.

5. Cook over medium heat until bubbles appear on the surface. Turn and brown underside.

6. Spoon a dollop of honey butter over each pancake and garnish with banana slices.

  

This post is linked to the event, Little Thumbs Up organized by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jozelyn from Spice Up My Kitchen at this post (June 2014: Butter).

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Chicken Florentine (Paula Deen)

I'm enjoying cooking, baking, and joining blog hops such as Little Thumbs Up, Bake-Along, and now Cook like a Star!

Chicken Florentine (Paula Deen)

(Serves 6-8)

Note: I halved the ingredients to yield 3-4 servings (my version in orange)

Ingredients: 

2 (10-ounce) packages frozen chopped spinach (I use 2 cups of coarsely chopped fresh red spinach)

6 chicken breast halves (about 4 pounds), cooked, boned, and shredded (I use 3 chicken breast halves, cooked and shredded)

2 (10 3/4-ounce) cans condensed cream of mushroom soup (I use 1 can)

2 cups grated sharp Cheddar (I use 1 & 1/2 cups)

1/2 cup dry white wine (I use 1/2 cup chicken stock)

1/2 cup freshly grated Parmesan (I use 1/2 cup grated Cheddar)

1 cup sour cream (I use 1 cup plain yogurt)

1 cup mayonnaise (I omit this)

2 tablespoons fresh lemon juice (I omit this)

1 teaspoon curry powder (I omit this)

1/2 cup soft bread crumbs

2 tablespoons butter

Salt and freshly ground black pepper


How to:

1. Put shredded chicken and spinach in a bowl.

2. In a medium bowl, combine soup, yogurt, Cheddar, salt and pepper. Whisk to make sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

3. Place the mixture into a greased casserole dish. Pat down evenly and smooth with a spatula. Sprinkle bread crumbs and more cheese over the top. Dot with butter.

4. Bake uncovered at 180°C for about 30 minutes until bubbly.

Not that pretty but yummy! :D

Gooey and oozing with cheesy goodness!

 

This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organized by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe.

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Chicken Pot Pie with Homemade Biscuit Crust

Chicken Pot Pie with Homemade Biscuit Crust

This is my first chicken pot pie and it turns out pretty good. The next challenge is to make a "real" pie with pie dough. :D

Recipe adapted from here.

Ingredients:

(Serves 1 pie in a Pyrex 3-Cup Rectangle Dish)

For the filling:

2 cups cooked chicken breast, cubed
1/3 cup butter
1/3 cup all-purpose flour
2 cups water
1 & 1/2 cups full cream milk
1/2 cup yellow onions, chopped
3/4 cup frozen green peas, thawed
3/4 cup frozen sweet corn, thawed
3/4 cup carrots, chopped
3/4 cup potatoes, chopped
Salt and pepper to taste

How to:

For the filling:

1. In a large saucepan, melt butter and slowly stir in flour, salt, and pepper; stir until consistency resembles peanut butter. Add milk slowly and keep stirring.

2. Add in chicken, onions, carrots, potatoes, green peas, and sweet corn. Simmer over medium-low heat until thick. Remove from heat and set aside to cool.

Ingredients:

For the biscuit crust:

1 & 1/3 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
5 tablespoons cubed cold butter
1/4 cup cold water

How to:

For the biscuit crust:

1. In a large mixing bowl, combine flour, baking powder, salt, and sugar. Mix well.

2. Add cold butter cubes a little at a time and cut into flour mixture until well blended. This mixture will appear chunky in appearance.

3. Stir in cold water, a tablespoon at time, into the dough mixture until well blended.

4. Form dough into a ball and keep it in a sealed zip-lock bag. Place in the fridge to chill for up to an hour.

To assemble:

1. Preheat oven to 200°C.

2. To work the dough, sprinkle workplace with some flour. Roll out the dough until you get the thickness and width that can fit your casserole dish. Set aside.

3. Pour the cooked and cooled chicken pot pie filling into your casserole dish.

4. Top biscuit crust dough over the chicken filling until fully covered. Brush top with milk or eggwash (optional).

4. Bake at 200°C for 20-25 minutes or until top is golden brown.
 

  

This post is linked to the event, Little Thumbs Up organized by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jozelyn from Spice Up My Kitchen at this post (June 2014: Butter).




I'm also linking this post to the event, Bake-Along #62: Theme - Savoury Pie/Tart organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.

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