Monday, February 25, 2013

Pork Ban Mi Salad

This salad is as pleasing to the eye as it was to our tummies!!!
Pork Banh Mi Salad
Recipe by: Emily

1 lb Pork loin or chops thinly sliced
2 cloves Garlic minced
2 Tbsp Fish Sauce
3 tsp Sugar
1-2 tsp Black Pepper
1/4 cup Canola Oil
1 tsp Sesame Oil
3 Tbsp Shallots minced
1/8 tsp Onion Powder
Juice of 1 Lime
Pinch of Red Pepper Flakes
1. Combine all of the marinade ingredients and allow the pork to marinate in the refrigerator over night. Grill in batches over medium heat to caramelize the meat in a frying pan.
Pickled Carrot Slaw

1 cup Red Wine Vinegar
2 Tbsp Sugar
1/2 tsp Salt
Dash of Red Pepper Flakes
1 Green Onion, diced
1 1/2 cup thinly sliced Carrots
1/2 cup thinly sliced Radishes

1. Combine the vinegar, sugar, salt and red pepper flakes in a microwavable bowl. Heat for 1-2 minutes until sugar dissolves. Add the vegetables and refrigerate for 4 hours or over night.


1/3-1/2 cup of the Pickled Slaw liquid.
3/4-1 cup of Mayonaise
Sugar, a pinch of needed
1/2 cup of Cilantro, chopped
Squeeze of Lime

Blend ingredients together and season to taste.

Arrange pork and pickled veggies, with sliced cucumbers over salad greens and drizzle with dressing. Enjoy!

Friday, January 25, 2013

Hello Kitty Cake

I made this cake for a co-workers little girl for her birthday! She has an amazing mama who I count as a great friend, teacher and caring lady!
 This little miss  is quite the little hello kitty fan . . . I am glad that it turned out as well as it did . . . I love making cakes for amazing people! (when I have the time)
Cupcakes for one cute girls' class!

Thursday, January 19, 2012

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!

Friday, January 13, 2012

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!

Tuesday, January 10, 2012

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

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!

Saturday, January 7, 2012

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.

Wednesday, January 4, 2012

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!

Thursday, December 29, 2011

Chicken and Shrimp Pad Thai

We love Pad Thai!!! It is a must when we go to any Thai restaurant so I had to try my hand at it at home . . . and it was awesome and easy breeezy to make!
Chicken and Shrimp Pad Thai
Recipe by: Emily

1/2 lb Chicken Tenders, thinly sliced
1/3 lb Shrimp, chopped
8 oz Thick Rice Noodles
3 Eggs, beaten
2 tsp Canola Oil
1 tsp Sesame oil
1 Tbsp Garlic, chopped
1 tsp garlic Chili Paste, add more if you like it spicy
4 Green Onions, chopped
3 Tbsp Fish Sauce
3 Tbsp Lime Juice
3 tsp Brown Sugar
2 cups Bean Sprouts
1/4 cup Peanuts, chopped
1/3 cup Cilantro, chopped

1. Soak the noodles in hot water for 20 minutes, until soft. Drain and set aside.

2. Mix the fish sauce, lime juice, and brown sugar together in a bowl and set aside.

3. Heat a wok over medium high heat, add canola oil, sesame oil, garlic, chili paste and green onions. Cook for 1 minute then add the chicken. Cook for 3-4 minutes, until chicken is no longer pink. Add the chopped shrimp and cook for another 2-3 minutes. Add the bean sprouts and noodles and toss well with the shrimp and chicken.

4.Clear a well in the middle of the noodles and pour the eggs in. Scramble the eggs in the well and then break up and mix with the noodle mixture. Add the fish sauce/ lime juice mixture to the noodles and toss to coat. Cook for 1-2 more minutes then sprinkle with cilantro and peanuts. Enjoy!

Friday, December 23, 2011

Cheesy Turkey Meatballs with Rosemary Marinara Sauce

   I love the flavor of turkey and rosemary together. They compliment each other so well with the flavorful rosemary adding a bit of a lift to the fairly uneventful ground turkey. This is a great dish to whip up for your fam while finishing wrapping gifts, or going over lists or just wanting to feed the fam some good and easy cooking . . . and then crash on the sofa with a good movie!
Turkey Meatballs
Recipe by: Emily

1.5 lbs Ground Turkey
2 Eggs
2 slices of Bread
1/2 cup milk
1/4 cup Parmesan Cheese, grated
2 Tbsp Parsley, chopped
1 tsp Salt
1/2 tsp Pepper

1. Soak the bread slices in the milk in a large bowl. Add the ground turkey, cheese, eggs, parsley, salt and pepper. Combine ingredients and roll into 1 inch meatballs and place on a baking sheet. Bake meatballs in a 425 degree preheated oven for 10-12 minutes. Serve over pasta with Rosemary Marinara Sauce. Enjoy!

Rosemary Marinara Sauce
Recipe by: Emily

1 large Onion, chopped
2 14 oz cans diced Tomatoes
2 cloves Garlic, minced
2 Tbsp Olive Oil
2 Tbsp Tomato Paste
1-2 tsp Sugar
1 tsp dried Basil
1 Tbsp Balsamic Vinegar
1/2 tsp dried Rosemary,minced
Freshly Cracked Black Pepper

1. Heat the Olive oil in a medium sauce pan over medium high heat. Add the chopped onion and 1 teaspoon of sugar. Cook onions for 4-5 minutes or until they begin to lightly brown. Lower heat to medium low and cook for 5-6 minutes, stirring occasionally.

2. Add the diced tomatoes with juice, 1 tablespoon of vinegar, minced roasted garlic, 1/2 teaspoon of pepper, 1 teaspoon of salt, dried basil, rosemary and tomato paste to the onions. Lower heat if needed and simmer for at least 30 minutes stirring occasionally.

3. After simmering, taste sauce and season with salt and pepper. Serve over your favorite pasta! Enjoy