Tuesday, May 28, 2013

White chocolate and cranberry cookies

  • ½ cup butter, softened
  • ½ cup shortening
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 tsp almond extract
  • 2¼ cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 pkg white chocolate chips
  • 1 cup dried cranberries
  1. Preheat oven to 350 degrees.
  2. In the bowl for an electric mixer add the butter, shortening, sugar, and brown sugar. Beat until well combined. Mix in the eggs and almond extract. Add the flour, baking soda, and salt, mix until just combined. Using a spatula fold in the white chocolate chips and dried cranberries.
  3. Scoop golf balls sized balls of dough onto a baking sheet. Bake for 9-11 minutes, until just set. Allow to cool for a few minutes on baking sheet, before removing to a wire rack to cool completely.


cooking spray
two 24-oz. jars tomato pasta sauce
oven-ready or traditional lasagna noodles
2 lb. ground turkey 
1 large onion (chopped)
2 bell peppers, seeded and chopped (if using frozen, thaw first)
1/4 - 1/2 c. grated or shredded parmesan cheese
8 c. Mexican mix cheese 
If using traditional lasagna noodles, boil according to package instructions, drain, and set aside to cool.
Preheat oven to 350*.
Brown ground turkey  over medium heat until almost completely cooked, and drain grease off. Add the onions and peppers to the pan, and saute together over med-high until turkey  is no longer pink (about 2-3 minutes). Pour the sauce (except for about a 3/4 c.) into the pan and heat through, about 1 minutes. Remove from heat.
Grease 13x9" pan throughly with cooking spray. Pour reserved 3/4 c. of sauce into the pan and spread around the bottom of the pan with a spatula.
Layer 1:
Place 3 noodles over the top of this sauce.
Top noodles with turkey/pepper/sauce mixture. Sprinkle with parmesan, then shredded cheese mix.
Layer 2:
Place 3 noodles over the top of the cheese.
Top noodles with turkey/pepper/sauce mixture. Sprinkle with parmesan, then shredded cheese mix.
Layer 3:
Place 3 noodles over the top of the cheese.
Top noodles with turkey/pepper/sauce mixture.
Cover entire top of lasagna with a solid layer of shredded cheese mix.
(Note: You can freeze the lasagna at this point. Cover tightly with plastic wrap and foil. When ready to use, thaw all day and bake as directed below. I suggest freezing in a metal pan!)
Cover pan with foil and bake for 30 minutes. Then, remove foil and bake for an additional 10-15 minutes until edges begin to brown and bubble.
[At this point, I like to run mine under the broiler (on low setting) for just 1-2 minutes until the entire top is brown and bubbly, but this step is totally cosmetic - but be careful; it can burn quickly!]
Let rest for ten minutes before cutting.

Beef Pho

Beef Pho
  • 7 pounds beef knuckles with meat
  • 1 large white (daikon) radish, sliced
  • 2 yellow onions, chopped
  • 2 ounces whole star anise pods
  • 2 cinnamon stick, broken into two pieces
  • 2 whole cloves
  • 1 teaspoon black peppercorns
  • 1 (½-inch) slice fresh ginger root
  • 2 tablespoon sugar (rock sugar is the best)
  • 1 tablespoon salt
  • 1 tablespoon fish sauce
  • 2 pounds dried flat rice noodles
  • 1 pound frozen beef tenderloin
  • Sriracha hot pepper sauce
  • Hoisin sauce
  • Thinly sliced white onion
  • Chopped fresh cilantro
  • Bean sprouts (mung beans)
  • Sweet Thai basil
  • Thinly sliced green onion
  • lime--cut up into quarters 

Liberally salt and pepper the beef knuckles and place in a large stock pot (9 quart or larger). Cover with water and bring to a boil. Reduce temperature to and continue to cook for 2 hours.
Skim the fat from the surface and add the radish and onions. Place the star-anise pods, cinnamon stick, ginger and peppercorns on a piece of cheesecloth or the tea ball and tie into a pouch using butcher’s twine. Add to the broth mixture. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). Salt as needed. Strain broth (discarding the spice pouch and bones), and return to the pot to keep at a simmer.
Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft (about 5 minutes). Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
Return broth to a boil. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking 

Thursday, May 16, 2013

Egg Drop Soup

1/2 gallon water 
1 T chicken powder 
1 T garlic powder 
1 teaspoon sesame oil 
1 T soy sauce ( preference.. If you don't want it salty then add 1 t to start) 
1 bunch of green onion ( chopped) 
3 Roma tomato (cubed) 
1 teaspoon sugar 
1 teaspoon cornstarch ( mix with 1/2 C water) this will thicken the soup 

4 large eggs .. beaten (amount depends on how much eggs you like... I used 6 because my kids loves eggs) 

In a large pot pour in your 1/2 gallon water .. Chicken powder.. Garlic powder soy sauce and sugar.
(If you like you can chopped up onions and cook it at this time too.. My kids don't like onions so I omit this step) 
When water start to boiled slowly pour in your BEATEN EGGS ( as you are pouring the egg..continuously stirring the egg into the water) this step is very important because you want the egg to be mix and not clumped. 
Once you are done stirring in the egg.. Pour in your cornstarch mixture so the soup can thicken a little .. Reduce heat to medium low and cook for another 3-5 minutes then turn off stove) 

Last drizzle in your sesame oil. If you like it more salty.. Put a little more soy sauce..
Garnish with green onion and tomato slices and cracker black pepper 

*** you can also use chicken stock.. I didn't have any so I used water and chicken powder. 
If you have chicken stock then omit the chicken powder and reduce your soy sauce because the chicken broth is salty already. 

** if you like your broth to be a little yellow  put in 1/2 t turmeric  powder 
Or use 2 additional egg yolk ;) 
That is what I do sometimes too 


Monday, May 13, 2013

Ranch Porkchop

6 chops (thin cut--bone in) 
2 T dried ranch seasoning 
1 t Tony Chachere's 
1 t garlic powder 
3 T Italian dressing (I used dressing so I don't have to use oil or butter when I am pan frying) 

In a shallow bowl with a cover.. Mix in your  Italian dressing/dried ranch dressing/garlic powder/Tony/pepper and mix well then coat your chops and cover and put in the refrigerator. 
Marinate the pork chops with the marinate for at least 1 hour in the refrigerator... If you can leave it over night it would taste even better. 
I used a nonstick frying pan.. Turn heat to high and sear both sides then turn heat down to medium-low and cover pan to cook the chops... About 5 minutes on each side. Depending on the thickness of your chops. My pork chops were thin so it only took me around 10 minutes to cook these. 
I sear then at the beginning to get that brown crust. Grilling these pork chops on the grill is even better ;) 
Serve up with white rice and veggies 

Wednesday, May 8, 2013

Pepperoni Biscuit

This past weekend I needed a quick and easy dish for our brunch for the kids that weren't sweet since I already had donuts and muffins so I made this biscuit dish with pepperoni instead of ham and mix cheese.. I recreated a pizza dish ;) 

1 can pillsbury flaky buttermilk biscuit (cut each biscuit into 4 pieces) 
Preheat oven to 350 

1/2 C milk 
1/2 C shredded mexican blend cheese or mozzarella cheese (preference) 
3 eggs 
1 t garlic powder
1/4 C pepperoni 
Mix all the ingredients together..scramble the eggs.
Pour into a grease baking pan. 
Then lay the biscuit in the mixture ... toss each piece of biscuit  into the mixture.. coating each piece well next lay your pepperoni on top of the biscuit... 
Bake at 350 for 25-30 minutes 

Monday, May 6, 2013

Korean Beef

5 lb of Korean Beef (I get mines from Sam's meat department)

1 C soy sauce
5 T minced lemongrass ( I get mines at the frozen section at the Asian Market)
5 T honey
3 T oyster sauce
2 T garlic powder
3 T minced garlic

Mix all the ingredient together and then
marinate the Korean Beef over night.

Put in on the grill .. If you don't have a grill then you can use baking pan. Just line it with foil and grease the pan with a little oil. Bake @ 350 for 1 hr

Serve with white rice.. On top of salads or just enjoy by itself
*** the lemongrass comes in a little container (jar) in the freezer section at the Asian market.. If you are using fresh lemongrass.. then you need to mince it up really well and only use the white part

Thursday, May 2, 2013

Salmon -with toast

1 loaf pepperidge fram very thin bread (cut into little triangle)
1 slab fresh salmon---

For the dip:
1 jar of Hellmann mayonnaise
fresh parsley
1 can anchovy

Seasoning for the salmon:
1 t garlic powder
1/2 t salt

Preheat oven to 350 
Has to be this brand because ...toast needs to be thin 
cut into triangle and place on a baking sheet..NO OIL NEEDED  

 Cut the bread into triangle shape 

Bake @ 350 for 30 minutes...half way into baking...flip the bread so the other side can get toasted 

1 small jar of Hellmann mayo 
1 can of anchovy--FINELY DICED 
1 bunch of fresh parsley--diced really fined 

mix all together....

Pat your salmon dry and grease the baking pan with a little olive oil 
season with garlic powder and salt...this is optional because the mayo spread is salty 

bake for 20 minutes @ 350 ...I like it kinda raw inside 

Garnish with some more chopped parsley 

Fried Rice

  • 8 cups cooked rice, preferably several days old 
  • 1 cup sausage cut into very small pieces - Chinese sausage, OR regular sausage or salami works too (OPTIONAL)
  • 2  cups baby shrimp (frozen is okay - rinse or soak in cool water to thaw)
  • 1 cup frozen peas (or 2 C of mix veggies--peas/corn/green beans--I buy a bag from the frozen section) 
  • 3 spring (green) onions, sliced
  • 3 cloves garlic, finely chopped or minced
  • 4 egg (scramble--my kids love egg so I usually add about 6) 
  • 1 Tbsp. oyster sauce (I used Kikkoman brand)
  • 1 tsp garlic powder
  • 1 Tbsp. soy sauce
  • 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
  • 2 tsp. sugar
  • 1/4 to 1/2 tsp. cayenne pepper (optional ----adjust according to how spicy or mild you want it)
  • pepper 
  • oil for stir-frying


Rice Tip: For good-quality fried rice, leftover rice is best - anywhere from several days up to 1 week old. The key is to make the rice as dry as possible. If using freshly cooked rice, spread it out in a large bowl and place uncovered in the refrigerator for several hours (or overnight) before frying.
  1. Drizzle 2 Tbsp. oil over the rice and gently work it through with your fingers, eliminating any lumps or clumps and separating into individual grains as much as possible. Set aside.
  2. Mix all stir-fry sauce ingredients together in a cup. Set aside. Place 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the garlic and stir-fry to release the fragrance (1 minute).
  3. Add the shrimp, sausage or pork or chicken (any protein)  and stir-fry another 1-3 minutes, or until shrimp and sausage are cooked (you may be using pre-cooked shrimp and sausage, in which case this will only take 1 minute)....if you are using pork or chicken then make sure it is fully cooked..which will take longer than the shrimp 
  4. Next add the eggs and scramble ..pushing all the other ingredients to the side ...or you pour it out into a bowl and set aside while you are cooking up your egg
  5. Next add your rice and veggies and stir fry them up...mix them up really well..once everything is incorporated really well..pour back in your protein mixture and mix everything up really well...turn heat on high and cook...
  6. Remove from  heat and taste..if you like it more saltier..add a little bit more fish sauce...and etc...I like it kinda spicy so I usually add more pepper or chili 
  7. garnish with green onion