Monday, December 3, 2012

Vietnamese Caramelized Shrimp

Vietnamese Caramelized Shrimp
Serving Size: 4
  • 1/4 cup fish sauce
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoons crushed red pepper flakes
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 medium yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 2 pounds extra large shrimp, peeled and de-veined
  • 3 scallions, white and green parts, thinly sliced
  • 1/3 cup chopped fresh cilantro
  1. Combine fish sauce, dark brown sugar, crushed red pepper flakes and water in a bowl and whisk until brown sugar is dissolved.
  2. Heat vegetable oil in a large sauté pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add garlic and cook a few minutes more. Do not brown.
  3. Turn heat up to medium-high and add shrimp. Cook, stirring frequently, until shrimp are just barely pink and still translucent in spots, a few minutes. Add fish sauce mixture, turn heat down to medium, and simmer until shrimp are cooked through, a few minutes more. (Note: the sauce will be thin.) Off the heat, stir in scallions and cilantro. Serve immediately with jasmine rice.

recipe from  I get her emails with new recipes, amazing!

Homemade Caesar Salad Dressing

recipe from  Love her site. Everything I have tried has been amazing from her.

Homemade Caesar Salad

Servings: Makes 1-1/3 cups


  • 2 small garlic cloves, minced
  • 1/4 tsp fish oil or you can use 1 tsp of anchovy paste
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1 teaspoon Dijon mustard (I like the brand Maille)
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise, best quality such as Hellmann's Real
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking.

I threw all the ingredients in a my bullet blender, it turned our thick and amazing.  You can use your blender as well :)

Saturday, June 16, 2012

Homemade Chicken Cordon Bleu

AMAZING! From Our Best Bites.

Homemade Chicken Cordon Bleu
3 boneless, skinless chicken breasts
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 c. shredded mozzarella, provolone, or Swiss cheese
6-12 thinly sliced ham
1/2 c. all-purpose flour
2 eggs, lightly beaten
1 c. panko bread crumbs
1/2 c. grated Parmesan cheese
1 1/2 tbsp. melted butter
  1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray.
  2. Place a breast on a cutting board and place your non-dominant hand on top of it. Using a sharp knife, cut each breast completely in half horizontally. Place each piece between two pieces of plastic wrap and, using a meat mallet, pound until the piece is about 1/4 to 1/2 inch thick. Repeat with remaining breast halves; you should have 6 pieces of chicken.
  3. Combine seasoning and sprinkle evenly over one side of each chicken piece.
  4. Divide shredded cheese among all pieces, layering on top of the spices. On top of the cheese, layer 1-2 pieces of ham.
  5. Roll each chicken piece up and secure with toothpicks.
  6. Place flour in a shallow bowl, eggs in another bowl and both panko bread crumbs and Parmesan cheese in a third, stirring to combine bread and cheese. Working with one piece of chicken at a time, dredge in flour, rolling the chicken around to cover the whole piece, then in eggs, and finally in bread crumb mixture. Use your fingers to press bread crumb mixture in on all sides of chicken.
  7. Place chicken on prepared baking sheet. Drizzle melted butter evenly over chicken.
  8. Bake for about 25-35 minutes or until internal temperature reaches 165 degrees. If desired, place pan under the broiler to lightly brown the tops of the chicken. Cook for 10 minutes before serving. Remove toothpicks.

Tuesday, June 5, 2012

Chicken curry

  • 2 tablespoons vegetable oil
  • 1 white onion, chopped
  • 4 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast halves - chopped
  • 1 small head cauliflower, chopped
  • 2 1/2 tablespoons yellow curry powder
  • 1 teaspoon garlic salt
  • 1 (14 ounce) can unsweetened coconut milk
  • 1/3 cup chicken stock
  • salt and pepper
  •  1/2 teaspoon cayenne pepper,
  • few scrapes fresh ginger
  • four tblsp yellow curry, 
  •  Fresh basil,
  • 1 tspn garam masala,
  • squeeze of lemon
  •  2 tsp brown sugar.
  • salt and pepper to taste
  • (optional) carrots, potatoes, and frozen peas


  1. Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
  2. Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. (add remaining ingredients if you want to kick it up a notch). Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.

Curry Kabobs


  • 1/2 cup light mayonnaise
  • 1 teaspoon minced garlic
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1 1/2 pounds skinless, boneless chicken breasthalves - cubed
  • 1 cup uncooked white rice
  • 2 cups water
  • 8 ounces fresh mushrooms, sliced
  • tomato, diced
  • 3 green onions, chopped
  • skewers


  1. In a large, shallow dish, mix the mayonnaise, garlic, curry powder, chili powder, and ginger. Place the chicken in the mixture, and stir to coat. Cover, and refrigerate for 2 to 4 hours.
  2. Preheat the grill for medium-high heat.
  3. Discard marinade, and thread chicken pieces and mushrooms onto skewers. In a saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.
  4. Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear.
  5. In a small bowl, toss together the tomato and onions. Serve the grilled chicken and mushrooms over rice. Top with the onions and tomatoes.

Friday, May 25, 2012



  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced


In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Shrimp or Chicken caesar lettuce wraps


  • 2 hearts romaine lettuce
  • 1 pound jumbo fully cooked shrimp, from the seafood counter in market
  • rotisserie chicken, available in many markets
  • 4 heaping tablespoons reduced fat mayonnaise
  • clove garlic, crushed
  • 1 lemon, zested and juiced
  • 1 teaspoon anchovy paste, optional (But it tastes better with it in. If you think you don't like anchovies, try them in this sauce. They just taste salty and yummy!)
  • 1/2 cup grated Parmigiano-Reggiano, a few handfuls
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
  • 3 tablespoons extra-virgin olive oil, pour to the count of 4


Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
Place lettuce on a serving platter or pack in large plastic bag or container to travel.
To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.

Caesar dressing- no egg.


  1. 1
    Mix everything in blender.
  2. 2

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Tuesday, May 1, 2012

Turkey Meatballs

  • 2 tablespoons milk
  • 1/2 teaspoon Worcestershire sauce
  • 2 drops hot pepper sauce
  • 1/2 cup finely crushed butter-flavored crackers
  • 1 tablespoon minced fresh parsley (or combo/sub with basil)
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/2 pound lean ground turkey

  • In a large bowl, combine the first 7 ingredients. Crumble turkey over mixture and mix well. Shape into meatballs. Place in a greased 9-in. pie plate. Bake, uncovered, at 400 degrees F for 10 minutes then add your baste or marinaide and reduce tempt to 350 and bake 20 min longer.

    This makes about 8 large meatballs.  I have doubled the recipe and gotten about 20 small ones.
    These can be frozen and cooked at 350 for 25min.

    Serve with Yoshidas teriyaki marinade and grilling sauce and rice. YUM!

    Monday, April 30, 2012

    Chinese Broccoli Slaw

    1/4 cup butter
    2 (3 ounce) packages Oriental-flavor ramen noodle soup, seasoning packet reserved
    1/2 cup slivered almonds
    1/4 cup sesame seeds
     1 (16 ounce) package broccoli coleslaw mix
     1/2 cup chopped green onion
     1/2 cup salad oil
    1/4 cup apple cider vinegar
     1/2 cup white sugar
     2 tablespoons soy sauce

     DIRECTIONS: 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet. 3. Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely. 4. Toss together the coleslaw mix and the green onion in a large bowl. 5. Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

    Saturday, April 28, 2012

    Tortilla Pinwheels

     2 (8 ounce) packages cream cheese, softened
    1 (1 ounce) package ranch dressing mix
     2 green onions, minced
    4 (12 inch) flour tortillas
    1/2 cup red bell pepper, diced
     1/2 cup diced celery
     1 (2 ounce) can sliced black olives
    1/2 cup shredded Cheddar cheese

     DIRECTIONS: 1. In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil. 2. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

    Tuesday, April 10, 2012

    Easy Broiled Tilapia

    1/2 cup Parmesan cheese
    1/4 cup butter, softened
    3 tablespoons mayonnaise
    2 tablespoons fresh lemon juice
    1/4 teaspoon dried basil
    1/4 teaspoon ground black pepper
    1/8 teaspoon onion powder
    1/8 teaspoon celery salt
    1/2 tsp. paprika,
    1/4 tsp. garlic powder
    1/4 tsp. crushed red pepper flakes.
    1/2 c. of bread crumbs
    2 pounds tilapia fillets
    1.Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
    2.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Add 1/2 tsp. paprika, 1/4 tsp. garlic powder and 1/4 tsp. crushed red pepper flakes. 1/2 c. of bread crumbs Mix well and set aside.

    3.Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

    *Seasoning the fish with a bit of Old Bay seasoning, really adds to the flavor as well.

    Chinese Chicken Salad, low fat

    3 tablespoons hoisin sauce
    2 tablespoons peanut butter
    2 teaspoons brown sugar
    3/4 teaspoon hot chile paste
    1 teaspoon grated fresh ginger
    3 tablespoons rice wine vinegar
    1 tablespoon sesame oil
    1 pound skinless, boneless chicken breast halves
    16 (3.5 inch square) wonton wrappers, shredded
    4 cups romaine lettuce - torn, washed and dried
    2 cups shredded carrots
    1 bunch green onions, chopped
    1/4 cup chopped fresh cilantro
    1.To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil.
    2.Grill or broil the chicken breasts until cooked, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Cool and slice.
    3.Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray; arrange shredded wontons in a single layer and bake until golden brown, about 20 minutes. Cool.
    4.In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

    Homemade chicken pot pie

    1 pound skinless, boneless chicken breast halves - cubed
    1 cup sliced carrots
    1 cup frozen green peas
    1/2 cup sliced celery
    1/3 cup butter
    1/3 cup chopped onion
    1/3 cup all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon celery seed
    2 3/4 cups chicken broth
    1 1/4 cup milk
    2 (9 inch) unbaked pie crusts (can also use pilsbury ready made pie crusts)

    1.Preheat oven to 375.
    2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

    3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Add garlic pepper, garlic powder, poultry seasoning to taste. Remove from heat and set aside.

    4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

    5.Bake in the preheated oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

    Worlds Best lasagna

    This recipe takes time, but is worth the wait.

    1 pound sweet Italian sausage
    3/4 pound lean ground beef
    1/2 cup minced onion2 cloves garlic, crushed
    1 (28 ounce) can crushed tomatoes
    2 (6 ounce) cans tomato paste2 (6.5 ounce) cans canned tomato sauce
    1/2 cup water
    2 tablespoons white sugar
    1 1/2 teaspoons dried basil leaves
    1/2 teaspoon fennel seeds
    1 teaspoon Italian seasoning
    1 tablespoon salt
    1/4 teaspoon ground black pepper
    4 tablespoons chopped fresh parsley
    12 lasagna noodles
    16 ounces ricotta cheese with dash of nutmeg
    1 egg
    1/2 teaspoon salt
    3/4 pound mozzarella cheese, sliced
    3/4 cup grated Parmesan cheese

    *Place noodles in a pan of hot salted water to get soft while cooking other ingredients.

    1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. (You can also use a jar of sauce or just combine ingredients without cooking, make lasagna and set in fridge overnight to let the flavors combine, set out an hr before cooking and it tastes great)

    2. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

    3.Preheat oven to 375 degrees F (190 degrees C).

    4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

    5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

    Chicken Riggies

    4 tablespoons olive oil
    1/4 cup butter
    5 cloves garlic, minced
    10 tablespoons minced shallot
    2 pounds skinless, boneless chicken breast meat - cubedsalt and pepper to taste
    1 (4 ounce) jar sweet red peppers, drained and julienned
    1/2 cup fresh tomato sauce

    1 pint heavy cream
    1 (8 ounce) package uncooked rigatoni pasta

    1.In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
    2.Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.

    Easy Hawaiian Meatballs

    This recipe is so easy it's embarrassing, but people think I've slaved all day in the kitchen. I guess, you could if you made your own meatballs but frozen is so much easier.
    You can also adapt this recipe and use another meat like chicken instead of a meatball.

    1 Package of meatballs
    1 bottle of Yoshidas sweet teriyaki marinade sauce (found in the bbq sauce isle)
    1 can of crushed or pinapple tidbits

    Cooke meatballs according to package. 5 minutes before done dump yoshidas sauce all over the meatballs so that they are sitting in sauce. Dump drained tidbits or crushed pineapple and mix around (to your preference, if I do a small batch I only use half a can). Place back in oven until sauce is bubbling. Serve over cooked rice!

    Yum Deviled eggs

    6 hard-cooked eggs
    2 tablespoons mayonnaise
    1 teaspoon sugar
    1 teaspoon white vinegar
    1 teaspoon prepared mustard
    1/2 teaspoon salt

    1.Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

    Tuesday, March 27, 2012

    Bourbon chicken


    Time: 15 min. prep + 30 cooking time
    Yield: 5 servings
    Recipe from Big Oven
    5 boneless, skinless chicken breasts or chicken tenders (12 to 15)
    2 Tablespoon oil
    1 teaspoon garlic
    1/4 Cup apple or pineapple juice
    1/3 Cup brown sugar
    2 Tablespoons ketchup
    1 Tablespoon apple cider vinegar ( I did not add this) I did add 3 Tablespoons of chicken broth to the sauce instead.
    1/2 Cup water
    1/3 Cup soy sauce
    pinch red pepper flakes
    1 Tablespoon cornstarch


    1. Cut your chicken into small 1-2 inch pieces with some clean kitchen scissors.
    2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it.
    3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
    4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat.
    5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar (or chicken broth), 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
    6. When your chicken has a nice brown sear on some of the pieces…
    pour the sauce into the pan. Stir it around to cover all the chicken pieces.
    7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. If the sauce gets a bit too thick, simply add a tablespoon or two of Chicken broth to thin it.
    8. Serve over white or brown rice.


    Friday, January 6, 2012

    Broccoli Casserole

    4 heads fresh broccoli, chopped
    1 1/2 cups shredded American cheese
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 teaspoons salt
    1 teaspoons ground black pepper
    1/4 c. milk
    3 tablespoons butter
    2 cups crushed, Ritz crackers
    Preheat oven to 350 degrees F (175 degrees C).
    Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
    In a saucepan over medium heat, mix the cheese, cream of mushroom soup, milk, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
    In a separate saucepan, melt the butter over medium heat. Mix in the Ritz crackers, and sprinkle over the broccoli mixture.
    Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.