Flower and Butterfly Birthday Cake

I have been crazy busy with work . . . so here is a cake I made last week for a darling little girls first birthday!!! I have to say . . . if you have never made your own marshmallow fondant it is crazy easy to make and work with . . . plus it is super cheap and tastes WAY better than the box mixes!

Chicken Peanut Curry with Baby Corn

We love anything at our house that has a little heat and spice to it . . . so curry is always a favorite! I loved the addition of baby corn in this recipe and the garam masala made it amazing!
Chicken Peanut Curry with Baby Corn
Recipe by: Emily

1 lb Chicken- boneless and skinless, cut into bite sized pieces, I used thigh meat1 Tbsp Canola Oil
1/2 cup Red Onion, chopped
1/3 cup Peanut Butter
1 can Baby Corn, drained
1/2 can Evaporated Milk
1 tsp Garam Masala
1 tsp Chili Garlic Paste
1 cup Chicken stock
1 clove Garlic, minced
1 tsp Ginger, minced

1.Heat one tablespoon of canola oil in a large skillet to over medium high heat. Add the chicken and onion and cook for 5 minutes until the chicken begins to brown and the onions are translucent. Lower the heat to medium-low and add the garlic, ginger, garam masala, and chili garlic paste and cook for one minute.

2. Add the peanut butter and chicken stock to the chicken and simmer for 5-7 minutes or until the stock has reduced down and is thick. Add the baby corn and evaporated milk and simmer until the sauce thickens and becomes creamy. Taste for seasoning and add salt and/or more chili garlic paste if desired. Serve over cooked rice and garnish with roasted peanuts. Enjoy!

Mushroom and Clam Spaghetti

This dish is simple and fast to make . . . and is also a favorite or mine. I love the combination of the clams, mushrooms, garlic, and shallots. I think this is a salute to my stuffed mushroom recipe in the from of pasta . . . it would be good with toasted bread crumbs topping it off too.Mushroom and Clam Spaghetti
Recipe by: Emily

1 Package Spaghetti
8 0z Mushrooms, sliced
2 cans Chopped or Minced Clams
1/3 cup Shallots, minced
2-3 cloves Garlic, minced
2 Tbsp Parsley, chopped
3 Tbsp Butter
Salt
Pepper

1. Cook spaghetti according to package directions until just al dente. Drain and reserve 1/2 cup of pasta water.
2. Heat a saute pan over medium-high heat and melt 2 tablespoons of butter then add the chopped shallots and mushrooms to pan. Cook the shallots and mushrooms for 6-7 minutes, until translucent. Add the garlic and 1/2 teaspoon of salt to the shallots and cook for another minute. Add the clam juice from the canned clams. Allow the shallot mixture to reduce to 1/3 then add the cooked spaghetti to the pan. Toss to coat and add the remaining butter, clams, parsley, and salt and pepper to taste. Add some of the pasta water if needed then serve. Garnish with Parmesan cheese if desired. Enjoy!

Spicy Turkey-Spinach Lettuce Wraps

I just can't get enough of lettuce wraps lately!!! They are so fast and easy to make, fun to eat and delish!!! You can also add mushrooms, water chestnuts, bamboo shoots, . . . whatever you have on hand that you think will be tasty to the dish!
Spicy Turkey-Spinach Lettuce Wraps
Recipe by: Emily
1 lb Ground Turkey
2 tsp Sesame Oil
2 tsp Canola Oil
1-2 tsp Garlic Chili Paste
2 Cloves Garlic, minced
3 tsp Ginger, minced
4 Green Onions, Chopped
2 cups Baby Spinach
1/2 cup Carrots, shredded or minced
1-2 Tbsp Low Sodium Soy Sauce
1 Tbsp Oyster Sauce
2 tsp Rice Wine Vinegar

1. Heat the sesame and canola oil in a wok over medium high heat. Add the garlic, ginger, garlic chili paste, carrots and green onions to the wok. Cook for 1 minute, add the ground turkey. Cook until the turkey is no longer pink. Add the soy sauce, oyster sauce, rice wine vinegar, and spinach. Toss together, cook for 1 more minute and remove from heat. Serve turkey mixture with red lettuce leaves as wraps and top with spicy/sweet soy sauce and peanuts. Enjoy!

To make wraps scoop about 1 tablespoon of filling into a lettuce leaf, drizzle a little spicy sweet soy sauce over the turkey and sprinkle with chopped peanuts, fold lettuce over meat and eat!

Spicy/Sweet Soy Sauce
1/3 cup Low Sodium Soy Sauce
3 Tbsp Brown Sugar
1-2 tsp Garlic Chili Paste

Bring to a boil and simmer for 2-3 minutes. Serve.

Black Pepper Beef

This is a great dish to enjoy for a wonderful new year!!! I am holding out that this year will be marvelous and filled to the brim with tasty recipes and lovely days! I hope that you and yours had/have a wonderful new year! Happy Cooking!
Black Pepper Beef
Recipe by: Emily

2 Tbsp Canola Oil
1 lb Rib eye Beef, sliced thin
1 tsp Cornstarch
2 Garlic cloves, minced
1 Onion, sliced
2 Cups Sugar Snap Peas
2 Tbsp Brown Sugar
2 tsp Soy Sauce
2 Tbsp Oyster Sauce
2-3 tsp Freshly Cracked Black Pepper

1. Toss the sliced beef in a bowl with the cornstarch to coat. Heat the 1/2 tablespoon of oil in a wok over medium high heat. Cook the beef in the oil in 2 batches for 2-3 minutes and set aside in a bowl.
2. Add 1 tablespoon of oil to the wok and add the garlic and onions, cook for 2 minutes then add the sugar snap peas. Cook for 2-3 minutes then set aside with the beef.
3. Add the brown sugar, soy sauce, oyster sauce and black pepper to the wok. Bring to a boil and allow to reduce for 2-3 minutes. Add the beef and vegetables to the wok and toss in the sauce and cook for another 2-3 minutes. Serve over rice. Enjoy!