Fabulous Teriyaki Chicken

Do you like Asian food? I do! Well, it is partly because I am Asian (I'm from Korea in case you didn't know) but also because Asian food is SO easy to make! That's right. You are probably confused by this statement.... "Asian food is NOT easy to make! It's way complicated and hard!" Well, I hate to say this, but you're wrong! ha ha Well, but that is just my opinion. For this teriyaki recipe, I just needed to marinate the meat overnight. That is it. I mean, yes, you need to mix all the ingredients together but that isn't very hard, is it? If you have a outdoor grill, I recommend that you cook the meat on it. It will give you a nice, smoky flavor - unless, you don't like the smoky flavor, then cook the meat on stove or in oven. It's your choice! I cooked mine in the oven, just because I was too lazy but next time, I am definitely doing it on grill.

Teriyaki Chicken

Ingredients:

3-4 lbs boneless skinless chicken breasts (or thighs)
2/3 cup rice wine (or sake) - If you're wondering where to find rice wine, you go to liquor section at a grocery store. We didn't see any at Walmart but found one at Safeway.
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 garlic cloves (minced)
1 tablespoon ginger (minced)
1 small pinch red pepper flakes
black pepper to taste

Direction:

In a sauce pan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine about 10 minutes. Add soy sauce, rice vinegar, sesame oil, and sugar. Then add garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Cool sauce completely.

Place chicken in a bowl and pour the sauce into the bowl. Seal the bowl and marinate overnight in the refrigerator.

Remove chicken from marinade (reserve liquid for sauce if you want) and cook the chicken on grill. (You can also cook it on stove or bake it)

If you want to use the liquid, pour it into a sauce pan and bring it to a boil. Reduce heat and simmer for about 10 minutes. Pour the sauce onto the cooked chicken, if desired.



Adapted from Blogchef

Fabulous Teriyaki Chicken

Do you like Asian food? I do! Well, it is partly because I am Asian (I'm from Korea in case you didn't know) but also because Asian food is SO easy to make! That's right. You are probably confused by this statement.... "Asian food is NOT easy to make! It's way complicated and hard!" Well, I hate to say this, but you're wrong! ha ha Well, but that is just my opinion. For this teriyaki recipe, I just needed to marinate the meat overnight. That is it. I mean, yes, you need to mix all the ingredients together but that isn't very hard, is it? If you have a outdoor grill, I recommend that you cook the meat on it. It will give you a nice, smoky flavor - unless, you don't like the smoky flavor, then cook the meat on stove or in oven. It's your choice! I cooked mine in the oven, just because I was too lazy but next time, I am definitely doing it on grill.

Teriyaki Chicken

Ingredients:

3-4 lbs boneless skinless chicken breasts (or thighs)
2/3 cup rice wine (or sake) - If you're wondering where to find rice wine, you go to liquor section at a grocery store. We didn't see any at Walmart but found one at Safeway.
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 garlic cloves (minced)
1 tablespoon ginger (minced)
1 small pinch red pepper flakes
black pepper to taste

Direction:

In a sauce pan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine about 10 minutes. Add soy sauce, rice vinegar, sesame oil, and sugar. Then add garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Cool sauce completely.

Place chicken in a bowl and pour the sauce into the bowl. Seal the bowl and marinate overnight in the refrigerator.

Remove chicken from marinade (reserve liquid for sauce if you want) and cook the chicken on grill. (You can also cook it on stove or bake it)

If you want to use the liquid, pour it into a sauce pan and bring it to a boil. Reduce heat and simmer for about 10 minutes. Pour the sauce onto the cooked chicken, if desired.



Adapted from Blogchef

Fabulous Teriyaki Chicken

Do you like Asian food? I do! Well, it is partly because I am Asian (I'm from Korea in case you didn't know) but also because Asian food is SO easy to make! That's right. You are probably confused by this statement.... "Asian food is NOT easy to make! It's way complicated and hard!" Well, I hate to say this, but you're wrong! ha ha Well, but that is just my opinion. For this teriyaki recipe, I just needed to marinate the meat overnight. That is it. I mean, yes, you need to mix all the ingredients together but that isn't very hard, is it? If you have a outdoor grill, I recommend that you cook the meat on it. It will give you a nice, smoky flavor - unless, you don't like the smoky flavor, then cook the meat on stove or in oven. It's your choice! I cooked mine in the oven, just because I was too lazy but next time, I am definitely doing it on grill.

Teriyaki Chicken

Ingredients:

3-4 lbs boneless skinless chicken breasts (or thighs)
2/3 cup rice wine (or sake) - If you're wondering where to find rice wine, you go to liquor section at a grocery store. We didn't see any at Walmart but found one at Safeway.
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 garlic cloves (minced)
1 tablespoon ginger (minced)
1 small pinch red pepper flakes
black pepper to taste

Direction:

In a sauce pan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine about 10 minutes. Add soy sauce, rice vinegar, sesame oil, and sugar. Then add garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Cool sauce completely.

Place chicken in a bowl and pour the sauce into the bowl. Seal the bowl and marinate overnight in the refrigerator.

Remove chicken from marinade (reserve liquid for sauce if you want) and cook the chicken on grill. (You can also cook it on stove or bake it)

If you want to use the liquid, pour it into a sauce pan and bring it to a boil. Reduce heat and simmer for about 10 minutes. Pour the sauce onto the cooked chicken, if desired.



Adapted from Blogchef

Easy Oreo Cookies

These Oreo Cookies recipe was my old time favorite from college. What is it with college and cookies? It seems that when you're in college, you eat lots of yummy cookies all the time. This recipe is super simple and so easy! It would be a fun thing to do with your little ones. Oh have them with cold milk, of course!

Oreo Cookies

Ingredients:
1 Devils Food cakemix
1/3 cup oil
2 large eggs
1 Betty Crocker creamcheese frosting

Direction:

Mix the first three ingredients together in a large bowl.

Make ping pong ball sized cookies and slightly press them down on a cookie sheet.

Bake at 350 degrees for 7-8 minutes. (Do not overbake them. They are best when slightly underbaked.)

Cool about 15-20 minutes and frost with creamcheese frosting in between two cookies.







My little one loved the cookies. Can you tell? :-)

Adapted from Shawni's recipe (my old roommate)

Easy Oreo Cookies

These Oreo Cookies recipe was my old time favorite from college. What is it with college and cookies? It seems that when you're in college, you eat lots of yummy cookies all the time. This recipe is super simple and so easy! It would be a fun thing to do with your little ones. Oh have them with cold milk, of course!

Oreo Cookies

Ingredients:
1 Devils Food cakemix
1/3 cup oil
2 large eggs
1 Betty Crocker creamcheese frosting

Direction:

Mix the first three ingredients together in a large bowl.

Make ping pong ball sized cookies and slightly press them down on a cookie sheet.

Bake at 350 degrees for 7-8 minutes. (Do not overbake them. They are best when slightly underbaked.)

Cool about 15-20 minutes and frost with creamcheese frosting in between two cookies.







My little one loved the cookies. Can you tell? :-)

Adapted from Shawni's recipe (my old roommate)

Easy Oreo Cookies

These Oreo Cookies recipe was my old time favorite from college. What is it with college and cookies? It seems that when you're in college, you eat lots of yummy cookies all the time. This recipe is super simple and so easy! It would be a fun thing to do with your little ones. Oh have them with cold milk, of course!

Oreo Cookies

Ingredients:
1 Devils Food cakemix
1/3 cup oil
2 large eggs
1 Betty Crocker creamcheese frosting

Direction:

Mix the first three ingredients together in a large bowl.

Make ping pong ball sized cookies and slightly press them down on a cookie sheet.

Bake at 350 degrees for 7-8 minutes. (Do not overbake them. They are best when slightly underbaked.)

Cool about 15-20 minutes and frost with creamcheese frosting in between two cookies.







My little one loved the cookies. Can you tell? :-)

Adapted from Shawni's recipe (my old roommate)

Fabulous Parmesan Parsley Breadsticks

I was looking for a breadsticks recipe that would go well with my pasta dish and this is what I found. The combination of Parmesan and parsley give these breadsticks a nice flavor and every bite is fabulous!

Parmesan and Parsley Breadsticks

Ingredients:

1 cup water
2 tablespoons butter or margarine, softened
2 1/2 cups God Medal flour (Preferably Bread flour)
1/4 cup grated Parmesan cheese
2 teaspoons sugar
1 tablespoon parsley flakes
3/4 teaspoon salt
1 1/2 teaspoons yeast
1 egg, beaten

Direction:

Measure carefully, placing all ingredients except egg in a kitchen-aid bowl (if you have a bread machine, use bread machine pan, instead. I don't have a bread machine, so I used my kitchen-aid. And it turned out fantastic!)

If you're using a bread machine, select Dough/Manuel cycle. Do not use Delay cycle. If you don't have a bread machine, use kitchen-aid, (or knead with your hands) select 4, using a dough hook, knead for about 3 minutes until the dough forms a round ball.

Remove dough from pan, using lightly floured hands. Place on lightly floured surface. Cover dough and let rest 10 minutes.

Grease 2 large cookie sheets with cooking spray.
Divide dough into 12 parts, using floured hands. Roll each part into 8-inch rope. Place 1-inch apart on cookie sheets. Cover and let rise in warm place 15-20 minutes, or until dough has almost doubled in size.

Heat oven to 375 degrees. Brush beaten egg over dough. Bake 15-20 minutes or until golden brown. Serve warm, or cool on wire rack.

Sprinckle garlic powder or/and grated Parmesan cheese on top of bread if desired.

Adapted from Betty Crocker

Fabulous Parmesan Parsley Breadsticks

I was looking for a breadsticks recipe that would go well with my pasta dish and this is what I found. The combination of Parmesan and parsley give these breadsticks a nice flavor and every bite is fabulous!

Parmesan and Parsley Breadsticks

Ingredients:

1 cup water
2 tablespoons butter or margarine, softened
2 1/2 cups God Medal flour (Preferably Bread flour)
1/4 cup grated Parmesan cheese
2 teaspoons sugar
1 tablespoon parsley flakes
3/4 teaspoon salt
1 1/2 teaspoons yeast
1 egg, beaten

Direction:

Measure carefully, placing all ingredients except egg in a kitchen-aid bowl (if you have a bread machine, use bread machine pan, instead. I don't have a bread machine, so I used my kitchen-aid. And it turned out fantastic!)

If you're using a bread machine, select Dough/Manuel cycle. Do not use Delay cycle. If you don't have a bread machine, use kitchen-aid, (or knead with your hands) select 4, using a dough hook, knead for about 3 minutes until the dough forms a round ball.

Remove dough from pan, using lightly floured hands. Place on lightly floured surface. Cover dough and let rest 10 minutes.

Grease 2 large cookie sheets with cooking spray.
Divide dough into 12 parts, using floured hands. Roll each part into 8-inch rope. Place 1-inch apart on cookie sheets. Cover and let rise in warm place 15-20 minutes, or until dough has almost doubled in size.

Heat oven to 375 degrees. Brush beaten egg over dough. Bake 15-20 minutes or until golden brown. Serve warm, or cool on wire rack.

Sprinckle garlic powder or/and grated Parmesan cheese on top of bread if desired.

Adapted from Betty Crocker

Fabulous Parmesan Parsley Breadsticks

I was looking for a breadsticks recipe that would go well with my pasta dish and this is what I found. The combination of Parmesan and parsley give these breadsticks a nice flavor and every bite is fabulous!

Parmesan and Parsley Breadsticks

Ingredients:

1 cup water
2 tablespoons butter or margarine, softened
2 1/2 cups God Medal flour (Preferably Bread flour)
1/4 cup grated Parmesan cheese
2 teaspoons sugar
1 tablespoon parsley flakes
3/4 teaspoon salt
1 1/2 teaspoons yeast
1 egg, beaten

Direction:

Measure carefully, placing all ingredients except egg in a kitchen-aid bowl (if you have a bread machine, use bread machine pan, instead. I don't have a bread machine, so I used my kitchen-aid. And it turned out fantastic!)

If you're using a bread machine, select Dough/Manuel cycle. Do not use Delay cycle. If you don't have a bread machine, use kitchen-aid, (or knead with your hands) select 4, using a dough hook, knead for about 3 minutes until the dough forms a round ball.

Remove dough from pan, using lightly floured hands. Place on lightly floured surface. Cover dough and let rest 10 minutes.

Grease 2 large cookie sheets with cooking spray.
Divide dough into 12 parts, using floured hands. Roll each part into 8-inch rope. Place 1-inch apart on cookie sheets. Cover and let rise in warm place 15-20 minutes, or until dough has almost doubled in size.

Heat oven to 375 degrees. Brush beaten egg over dough. Bake 15-20 minutes or until golden brown. Serve warm, or cool on wire rack.

Sprinckle garlic powder or/and grated Parmesan cheese on top of bread if desired.

Adapted from Betty Crocker

Chicken Alfredo

This healthier version of creamy Alfredo sauce was a huge hit! The ingredients were so simple, too. A cup of whole milk (I borrowed my baby's milk - he didn't mind at all. He loves sharing!) and 7 cloves of garlic. Really, that's about it. Of course, you can add whatever you want - I still added some Parmesan cheese and some mushrooms. I also added tiny bit of chili flakes, as you all know, I can't live without it! Spinach fettuccine was also a good choice for this yummy meal.



Chicken Alfredo

Ingredients:
8 ounces of spinach fettuccine (or your favorite pasta)
1 lbs chicken breasts (sliced thinly)
1 cup whole milk
1 teaspoon cornstarch
1 tablespoon butter
7 cloves garlic, minced
(Optional) 1 medium onion
(Optional) 1/2 cup mushroom (sliced or cubed)
1/2 cup fresh Parmesan cheese (grated)
Seasoning salt
Black pepper
(Optional) 1/2 teaspoon chili pepper flakes

Direction:

Bring water to boil in large pot and cook pasta according to package directions. (Add 1 tablespoon olive oil and 1 teaspoon salt to water before adding pasta noodles into the pot.)

Meanwhile, in a small bowl, mix milk and cornstarch. Set aside.

In a large pan, add 1 tablespoon butter, garlic, and onion and saute for about 3-5 minutes on medium heat, stirring occasionally. (Make sure garlic doesn't burn.) Add 1 tablespoon olive oil, mushrooms, and chicken, and cook until chicken is cooked. Add salt and pepper to taste.

Reduce heat to low-medium and add the milk mixture slowly. Add Parmesan cheese. Stir occasionally until the sauce thickens. Add chili flakes if desired.

Serve over pasta noodles.

Chicken Alfredo

This healthier version of creamy Alfredo sauce was a huge hit! The ingredients were so simple, too. A cup of whole milk (I borrowed my baby's milk - he didn't mind at all. He loves sharing!) and 7 cloves of garlic. Really, that's about it. Of course, you can add whatever you want - I still added some Parmesan cheese and some mushrooms. I also added tiny bit of chili flakes, as you all know, I can't live without it! Spinach fettuccine was also a good choice for this yummy meal.



Chicken Alfredo

Ingredients:
8 ounces of spinach fettuccine (or your favorite pasta)
1 lbs chicken breasts (sliced thinly)
1 cup whole milk
1 teaspoon cornstarch
1 tablespoon butter
7 cloves garlic, minced
(Optional) 1 medium onion
(Optional) 1/2 cup mushroom (sliced or cubed)
1/2 cup fresh Parmesan cheese (grated)
Seasoning salt
Black pepper
(Optional) 1/2 teaspoon chili pepper flakes

Direction:

Bring water to boil in large pot and cook pasta according to package directions. (Add 1 tablespoon olive oil and 1 teaspoon salt to water before adding pasta noodles into the pot.)

Meanwhile, in a small bowl, mix milk and cornstarch. Set aside.

In a large pan, add 1 tablespoon butter, garlic, and onion and saute for about 3-5 minutes on medium heat, stirring occasionally. (Make sure garlic doesn't burn.) Add 1 tablespoon olive oil, mushrooms, and chicken, and cook until chicken is cooked. Add salt and pepper to taste.

Reduce heat to low-medium and add the milk mixture slowly. Add Parmesan cheese. Stir occasionally until the sauce thickens. Add chili flakes if desired.

Serve over pasta noodles.

Chicken Alfredo

This healthier version of creamy Alfredo sauce was a huge hit! The ingredients were so simple, too. A cup of whole milk (I borrowed my baby's milk - he didn't mind at all. He loves sharing!) and 7 cloves of garlic. Really, that's about it. Of course, you can add whatever you want - I still added some Parmesan cheese and some mushrooms. I also added tiny bit of chili flakes, as you all know, I can't live without it! Spinach fettuccine was also a good choice for this yummy meal.



Chicken Alfredo

Ingredients:
8 ounces of spinach fettuccine (or your favorite pasta)
1 lbs chicken breasts (sliced thinly)
1 cup whole milk
1 teaspoon cornstarch
1 tablespoon butter
7 cloves garlic, minced
(Optional) 1 medium onion
(Optional) 1/2 cup mushroom (sliced or cubed)
1/2 cup fresh Parmesan cheese (grated)
Seasoning salt
Black pepper
(Optional) 1/2 teaspoon chili pepper flakes

Direction:

Bring water to boil in large pot and cook pasta according to package directions. (Add 1 tablespoon olive oil and 1 teaspoon salt to water before adding pasta noodles into the pot.)

Meanwhile, in a small bowl, mix milk and cornstarch. Set aside.

In a large pan, add 1 tablespoon butter, garlic, and onion and saute for about 3-5 minutes on medium heat, stirring occasionally. (Make sure garlic doesn't burn.) Add 1 tablespoon olive oil, mushrooms, and chicken, and cook until chicken is cooked. Add salt and pepper to taste.

Reduce heat to low-medium and add the milk mixture slowly. Add Parmesan cheese. Stir occasionally until the sauce thickens. Add chili flakes if desired.

Serve over pasta noodles.

Fabulous Molten Chocolate Cakes

I don't know what it is, but why do I always crave something sweet on Sundays? Do you feel the same way? But we go to church every Sunday morning, then come home at around 2:30 pm, eat late lunch, then we are full until like 8 at night! So we thought we'd eat something light or make a delicious dessert! I picked the latter. It was amazing! Warning: Make sure you have ice cream or milk at home. I was bummed that I didn't have any ice cream.


But I did have some milk and mmmm..... Milk and Molten chocolate cake, they go great together.


Sprinkle a little bit of powder sugar on top, if you want. Pretty, aren't they?

Molten Chocolate Cakes

Ingredients:
Baking cocoa
6 oz semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter or margarine
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup all-purpose flour
Additional powdered sugar, if desired

Direction:

Heat oven to 450 degrees. Grease bottoms and sides of 6-ounce custard cups with shortening (I "pam"ed it), dust with cocoa.

In 2 quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.

In large bowl, beat whole eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

Bake 12 to 14 minutes or until sides are set and centers are still soft. (tops will be puffed and cracked). Let stand 3 minutes. Run small knife along sides of cakes to loosen. Immediately place heatproof serving plate upside down onto each cup; turn plate and cup over and remove cup. Sprinkle with additional powdered sugar. Serve warm.

NOTE: Don't forget to grease the custard cups thoroughly. If the centers are too cakelike in texture, bake a few minutes less the next time. If they're too soft, bake a minute or two longer. Also note that silicone cookware is the best to bake this in so that it comes out easily and molten chocolate doesn't squish out.

Adapted from Betty Crocker

Fabulous Molten Chocolate Cakes

I don't know what it is, but why do I always crave something sweet on Sundays? Do you feel the same way? But we go to church every Sunday morning, then come home at around 2:30 pm, eat late lunch, then we are full until like 8 at night! So we thought we'd eat something light or make a delicious dessert! I picked the latter. It was amazing! Warning: Make sure you have ice cream or milk at home. I was bummed that I didn't have any ice cream.


But I did have some milk and mmmm..... Milk and Molten chocolate cake, they go great together.


Sprinkle a little bit of powder sugar on top, if you want. Pretty, aren't they?

Molten Chocolate Cakes

Ingredients:
Baking cocoa
6 oz semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter or margarine
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup all-purpose flour
Additional powdered sugar, if desired

Direction:

Heat oven to 450 degrees. Grease bottoms and sides of 6-ounce custard cups with shortening (I "pam"ed it), dust with cocoa.

In 2 quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.

In large bowl, beat whole eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

Bake 12 to 14 minutes or until sides are set and centers are still soft. (tops will be puffed and cracked). Let stand 3 minutes. Run small knife along sides of cakes to loosen. Immediately place heatproof serving plate upside down onto each cup; turn plate and cup over and remove cup. Sprinkle with additional powdered sugar. Serve warm.

NOTE: Don't forget to grease the custard cups thoroughly. If the centers are too cakelike in texture, bake a few minutes less the next time. If they're too soft, bake a minute or two longer. Also note that silicone cookware is the best to bake this in so that it comes out easily and molten chocolate doesn't squish out.

Adapted from Betty Crocker

Fabulous Molten Chocolate Cakes

I don't know what it is, but why do I always crave something sweet on Sundays? Do you feel the same way? But we go to church every Sunday morning, then come home at around 2:30 pm, eat late lunch, then we are full until like 8 at night! So we thought we'd eat something light or make a delicious dessert! I picked the latter. It was amazing! Warning: Make sure you have ice cream or milk at home. I was bummed that I didn't have any ice cream.


But I did have some milk and mmmm..... Milk and Molten chocolate cake, they go great together.


Sprinkle a little bit of powder sugar on top, if you want. Pretty, aren't they?

Molten Chocolate Cakes

Ingredients:
Baking cocoa
6 oz semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter or margarine
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup all-purpose flour
Additional powdered sugar, if desired

Direction:

Heat oven to 450 degrees. Grease bottoms and sides of 6-ounce custard cups with shortening (I "pam"ed it), dust with cocoa.

In 2 quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.

In large bowl, beat whole eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

Bake 12 to 14 minutes or until sides are set and centers are still soft. (tops will be puffed and cracked). Let stand 3 minutes. Run small knife along sides of cakes to loosen. Immediately place heatproof serving plate upside down onto each cup; turn plate and cup over and remove cup. Sprinkle with additional powdered sugar. Serve warm.

NOTE: Don't forget to grease the custard cups thoroughly. If the centers are too cakelike in texture, bake a few minutes less the next time. If they're too soft, bake a minute or two longer. Also note that silicone cookware is the best to bake this in so that it comes out easily and molten chocolate doesn't squish out.

Adapted from Betty Crocker

Ramen Stir-Fry

If you're looking for a quick fix meal for lunch, or even for dinner, this will be a good choice! It's simple to make, yet, delicious! If you're not a big fan of normal cheap noodles, use yakisoba noodles (it is a healthier Japanese style noodles that you will find at a local grocery store or at a oriental market - you'll find it at a produce section, where you find tofu and udon noodles) instead. It's entirely up to you!

Ramen Stir-Fry

Ingredients:
1 lbs beef boneless sirloin
2 cups water
2 packages Oriental-flavor ramen noodle soup mix (or Yakisoba noodles)
1 bag (16 ounces) fresh or frozen stir-fry vegetables (I used frozen and it turned out great)
1/4 cup stir-fry sauce (homemade or store bought, it's up to you!)

Direction:

Cut beef into thin strips and cook it in a nonstick skillet in a tablespoon oil on medium-high heat, about 3-5 minutes, stirring occasionally, until brown. Remove beef from skillet.

Heat water to boiling in skillet. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5-7 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir in contents of seasoning packet from soup mix, stir-fry sauce, and beef. Cook 2-3 minutes, stirring frequently, until hot.

Adapted from Betty Crocker

Ramen Stir-Fry

If you're looking for a quick fix meal for lunch, or even for dinner, this will be a good choice! It's simple to make, yet, delicious! If you're not a big fan of normal cheap noodles, use yakisoba noodles (it is a healthier Japanese style noodles that you will find at a local grocery store or at a oriental market - you'll find it at a produce section, where you find tofu and udon noodles) instead. It's entirely up to you!

Ramen Stir-Fry

Ingredients:
1 lbs beef boneless sirloin
2 cups water
2 packages Oriental-flavor ramen noodle soup mix (or Yakisoba noodles)
1 bag (16 ounces) fresh or frozen stir-fry vegetables (I used frozen and it turned out great)
1/4 cup stir-fry sauce (homemade or store bought, it's up to you!)

Direction:

Cut beef into thin strips and cook it in a nonstick skillet in a tablespoon oil on medium-high heat, about 3-5 minutes, stirring occasionally, until brown. Remove beef from skillet.

Heat water to boiling in skillet. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5-7 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir in contents of seasoning packet from soup mix, stir-fry sauce, and beef. Cook 2-3 minutes, stirring frequently, until hot.

Adapted from Betty Crocker

Ramen Stir-Fry

If you're looking for a quick fix meal for lunch, or even for dinner, this will be a good choice! It's simple to make, yet, delicious! If you're not a big fan of normal cheap noodles, use yakisoba noodles (it is a healthier Japanese style noodles that you will find at a local grocery store or at a oriental market - you'll find it at a produce section, where you find tofu and udon noodles) instead. It's entirely up to you!

Ramen Stir-Fry

Ingredients:
1 lbs beef boneless sirloin
2 cups water
2 packages Oriental-flavor ramen noodle soup mix (or Yakisoba noodles)
1 bag (16 ounces) fresh or frozen stir-fry vegetables (I used frozen and it turned out great)
1/4 cup stir-fry sauce (homemade or store bought, it's up to you!)

Direction:

Cut beef into thin strips and cook it in a nonstick skillet in a tablespoon oil on medium-high heat, about 3-5 minutes, stirring occasionally, until brown. Remove beef from skillet.

Heat water to boiling in skillet. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5-7 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir in contents of seasoning packet from soup mix, stir-fry sauce, and beef. Cook 2-3 minutes, stirring frequently, until hot.

Adapted from Betty Crocker

Fabulous Pineapple Meatballs

Another great recipe from Blogchef - I had ground beef in the fridge and thought I'd make some tacos but then I craved something different - something sweeter as always. I had some leftover rice and tried to think of a meal that I could eat with the rice (many times, I'd end up throwing away rice that didn't get eaten the day before. And we only eat sticky rice from Korea or Japan and those are "expensive") Anyway, the bottom line is that I came across with this yummy recipe for pineapple meatballs and deided to try that tonight. It was a hit! My little baby boy ate two big balls for dinner. He's a picky baby so that tells you that this dish was not bad at all. :-)

Ingredients:

Meatballs-
2 lbs ground beef (lean)
2 large eggs
1/2 cup dry breadcrumbs (panko)
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic powder

Sauce-
1 cup brown sugar (I went easy on brown sugar and used 1/2 cup instead just because I've been trying to eat less sugar, but you can use 1 cup, I am sure it'll be tastier.)
3 tablespoon cornstarch
1 3/4 cups pineapple juice (reserved from pineapple tidbits) (I only used about a cup)
1/4 cup white vinegar
1 1/2 tablespoon soy sauce
1 1/2 teaspoon worestershire sauce
1 (14 oz) can pineapple tidbits

Direction:

Preheat oven to 350 degrees. Combine all the Meatball ingredients in a medium ball. Mix well and shape into 1" balls. Now, here's your choice. You can either brown the meatballs in a large non-stick skillet or in the oven. I personally like to cook meatballs in the oven. I've always liked the outcomes. However, if you like to cook them in a skillet, that's totally fine, too. Your call!

In a medium sauce pan, combine brown sugar and cornstarch and mix well. Then add pineapple juice, white vinegar, soy saue, and worestershire sauce, and mix well, over medium heat, stirring occasionally, until the sauce is smooth. Reduce heat to medium-low, add pineapple tidbits and stir until the sauce slightly thickens. Serve with or over rice if desired.



Adapted from Blogchef