Nutella and Strawberry Crepes

My husband made these crepes one Saturday for brunch and they were to die for! It was my very first time trying Nutella (I know, I know) so I was a little hesitant in tasting this chocolate-hazelnut-y crepes. Well, I got addicted to the taste and now I ask my husband when he's going to make it again! The combination of strawberries and nutella was unbelievable. I recommend this recipe to anyone who is in a mood for good breakfast, brunch, or even for dessert!!

Yummy Nutella and Strawberry Crepes

Ingredients: (Makes about 8-10 crepes)

Crepe mixture-
3 eggs
3/4 cups milk
1 1/2 tsps vanilla extract
3 tbsps sugar
1/2 cup flour

Note: This mixture should be runny, not thick.

Topping:
1 Nutella
Fresh strawberries, washed and sliced

Direction:

In a medium bowl, mix all the crepe ingredients together until it is smooth. (Make sure the mixture is runny and liquidy)

On a round flat bottom pan, spray pam or melt butter (it's your choice) on medium heat. When the pan is heated, pour the batter into the pan, allowing it to spread evenly in the pan. (Note: The crepe should be barely thicker than a CD.) Flip the crepe gently when the batter on the top looks as though it is no longer liquid. Cook until golden brown and remove from heat.

Down the middle of the crepe, spread nutella and place strawberries evenly. Fold the crepe like a burrito and serve with whip cream or ice cream or agave syrup if desired.

Nutella and Strawberry Crepes

My husband made these crepes one Saturday for brunch and they were to die for! It was my very first time trying Nutella (I know, I know) so I was a little hesitant in tasting this chocolate-hazelnut-y crepes. Well, I got addicted to the taste and now I ask my husband when he's going to make it again! The combination of strawberries and nutella was unbelievable. I recommend this recipe to anyone who is in a mood for good breakfast, brunch, or even for dessert!!

Yummy Nutella and Strawberry Crepes

Ingredients: (Makes about 8-10 crepes)

Crepe mixture-
3 eggs
3/4 cups milk
1 1/2 tsps vanilla extract
3 tbsps sugar
1/2 cup flour

Note: This mixture should be runny, not thick.

Topping:
1 Nutella
Fresh strawberries, washed and sliced

Direction:

In a medium bowl, mix all the crepe ingredients together until it is smooth. (Make sure the mixture is runny and liquidy)

On a round flat bottom pan, spray pam or melt butter (it's your choice) on medium heat. When the pan is heated, pour the batter into the pan, allowing it to spread evenly in the pan. (Note: The crepe should be barely thicker than a CD.) Flip the crepe gently when the batter on the top looks as though it is no longer liquid. Cook until golden brown and remove from heat.

Down the middle of the crepe, spread nutella and place strawberries evenly. Fold the crepe like a burrito and serve with whip cream or ice cream or agave syrup if desired.

Nutella and Strawberry Crepes

My husband made these crepes one Saturday for brunch and they were to die for! It was my very first time trying Nutella (I know, I know) so I was a little hesitant in tasting this chocolate-hazelnut-y crepes. Well, I got addicted to the taste and now I ask my husband when he's going to make it again! The combination of strawberries and nutella was unbelievable. I recommend this recipe to anyone who is in a mood for good breakfast, brunch, or even for dessert!!

Yummy Nutella and Strawberry Crepes

Ingredients: (Makes about 8-10 crepes)

Crepe mixture-
3 eggs
3/4 cups milk
1 1/2 tsps vanilla extract
3 tbsps sugar
1/2 cup flour

Note: This mixture should be runny, not thick.

Topping:
1 Nutella
Fresh strawberries, washed and sliced

Direction:

In a medium bowl, mix all the crepe ingredients together until it is smooth. (Make sure the mixture is runny and liquidy)

On a round flat bottom pan, spray pam or melt butter (it's your choice) on medium heat. When the pan is heated, pour the batter into the pan, allowing it to spread evenly in the pan. (Note: The crepe should be barely thicker than a CD.) Flip the crepe gently when the batter on the top looks as though it is no longer liquid. Cook until golden brown and remove from heat.

Down the middle of the crepe, spread nutella and place strawberries evenly. Fold the crepe like a burrito and serve with whip cream or ice cream or agave syrup if desired.

Lemon Garlic Prawns

This is another one of my original recipes - I love coming up with my own recipes and see how they turn out. Most of them turn out pretty good - some fail miserably. But you can trust me on this one. It was seriously so good! The lemon really tones down the spices and gives a fresh taste to this dish. It goes great with angel hair pasta but you may choose to serve with rice or other kinds of pasta noodles.

Lemon Garlic Shrimp

Ingredients:

1 lb large prawns, thawed if frozen, peeled and deveined
4-5 cloves garlic, minced
1 tbsp olive oil
1 carrot, sliced
1/4 cup green bell pepper, chopped
1/4 cup brown mushrooms, sliced
1 tbsp jalapeno, finely chopped (optional) - Use it only if you want it to be spicy! The lemon definitely tones down the spice, though. We loved it!!
2 green onions, chopped
1 tomato, sliced
1/3 cup fresh cilantro, chopped
salt and pepper to taste
1-2 lemon, cut into 4-8 pieces

Direction:

In a large pan, over medium heat, saute garlic in olive oil until it browns lightly. Increase heat to medium-high, add carrot, green bell pepper, mushrooms, and jalapeno and saute for 2 minutes. Add prawns and saute until the prawns turn to pink. Add salt and pepper to taste. Add green onions and tomato, and cilantro. Cook for another 2-3 minutes and remove from the heat. Squeeze lemon over the prawns.

Serve over angel hair pasta or your favorite pasta noodles or rice.

Lemon Garlic Prawns

This is another one of my original recipes - I love coming up with my own recipes and see how they turn out. Most of them turn out pretty good - some fail miserably. But you can trust me on this one. It was seriously so good! The lemon really tones down the spices and gives a fresh taste to this dish. It goes great with angel hair pasta but you may choose to serve with rice or other kinds of pasta noodles.

Lemon Garlic Shrimp

Ingredients:

1 lb large prawns, thawed if frozen, peeled and deveined
4-5 cloves garlic, minced
1 tbsp olive oil
1 carrot, sliced
1/4 cup green bell pepper, chopped
1/4 cup brown mushrooms, sliced
1 tbsp jalapeno, finely chopped (optional) - Use it only if you want it to be spicy! The lemon definitely tones down the spice, though. We loved it!!
2 green onions, chopped
1 tomato, sliced
1/3 cup fresh cilantro, chopped
salt and pepper to taste
1-2 lemon, cut into 4-8 pieces

Direction:

In a large pan, over medium heat, saute garlic in olive oil until it browns lightly. Increase heat to medium-high, add carrot, green bell pepper, mushrooms, and jalapeno and saute for 2 minutes. Add prawns and saute until the prawns turn to pink. Add salt and pepper to taste. Add green onions and tomato, and cilantro. Cook for another 2-3 minutes and remove from the heat. Squeeze lemon over the prawns.

Serve over angel hair pasta or your favorite pasta noodles or rice.

Lemon Garlic Prawns

This is another one of my original recipes - I love coming up with my own recipes and see how they turn out. Most of them turn out pretty good - some fail miserably. But you can trust me on this one. It was seriously so good! The lemon really tones down the spices and gives a fresh taste to this dish. It goes great with angel hair pasta but you may choose to serve with rice or other kinds of pasta noodles.

Lemon Garlic Shrimp

Ingredients:

1 lb large prawns, thawed if frozen, peeled and deveined
4-5 cloves garlic, minced
1 tbsp olive oil
1 carrot, sliced
1/4 cup green bell pepper, chopped
1/4 cup brown mushrooms, sliced
1 tbsp jalapeno, finely chopped (optional) - Use it only if you want it to be spicy! The lemon definitely tones down the spice, though. We loved it!!
2 green onions, chopped
1 tomato, sliced
1/3 cup fresh cilantro, chopped
salt and pepper to taste
1-2 lemon, cut into 4-8 pieces

Direction:

In a large pan, over medium heat, saute garlic in olive oil until it browns lightly. Increase heat to medium-high, add carrot, green bell pepper, mushrooms, and jalapeno and saute for 2 minutes. Add prawns and saute until the prawns turn to pink. Add salt and pepper to taste. Add green onions and tomato, and cilantro. Cook for another 2-3 minutes and remove from the heat. Squeeze lemon over the prawns.

Serve over angel hair pasta or your favorite pasta noodles or rice.

Fabulous Creole Chicken with Mango Salsa

The mango salsa gives a fresh taste to this simple chicken dish. The combination of creole essence and fresh mango was so great - probably one of the best chicken dishes ever! I loved the cilantro in the salsa as well. Cilantro has such a unique flavor and is one of our family's favorite ingredients to use.

Creole Chicken with Mango Salsa

Ingredients:

3 large boneless, skinless chicken breasts, cut into 6 small pieces
Emeril's Creole Essence - to rub, recipe follows

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Note: This creole seasoning is also great for turkey burgers.

Mango Salsa-
2 ripe mangos, diced
1 tomato, diced (I didn't use the seeds)
1 jalapeno, finely chopped
2 tbsp red bell pepper, finely chopped
1/4 cup fresh cilantro, finely chopped

Direction:

Rub the creole essence on the chicken gently. (You will only need about 1 tbsp of this seasoning. Keep the rest of them in a container or a bag for next time. It will come in handy when you want a simple chicken dish with lots of great flavors.)

On a large skillet, cook seasoned chicken on medium high heat, in 1-2 tbsp olive oil. Cook until the chicken is cooked thoroughly.

In a medium bowl, toss all the mango salsa ingredients together and mix. Serve Mango salsa over the cooked chicken.

Fabulous Creole Chicken with Mango Salsa

The mango salsa gives a fresh taste to this simple chicken dish. The combination of creole essence and fresh mango was so great - probably one of the best chicken dishes ever! I loved the cilantro in the salsa as well. Cilantro has such a unique flavor and is one of our family's favorite ingredients to use.

Creole Chicken with Mango Salsa

Ingredients:

3 large boneless, skinless chicken breasts, cut into 6 small pieces
Emeril's Creole Essence - to rub, recipe follows

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Note: This creole seasoning is also great for turkey burgers.

Mango Salsa-
2 ripe mangos, diced
1 tomato, diced (I didn't use the seeds)
1 jalapeno, finely chopped
2 tbsp red bell pepper, finely chopped
1/4 cup fresh cilantro, finely chopped

Direction:

Rub the creole essence on the chicken gently. (You will only need about 1 tbsp of this seasoning. Keep the rest of them in a container or a bag for next time. It will come in handy when you want a simple chicken dish with lots of great flavors.)

On a large skillet, cook seasoned chicken on medium high heat, in 1-2 tbsp olive oil. Cook until the chicken is cooked thoroughly.

In a medium bowl, toss all the mango salsa ingredients together and mix. Serve Mango salsa over the cooked chicken.

Fabulous Creole Chicken with Mango Salsa

The mango salsa gives a fresh taste to this simple chicken dish. The combination of creole essence and fresh mango was so great - probably one of the best chicken dishes ever! I loved the cilantro in the salsa as well. Cilantro has such a unique flavor and is one of our family's favorite ingredients to use.

Creole Chicken with Mango Salsa

Ingredients:

3 large boneless, skinless chicken breasts, cut into 6 small pieces
Emeril's Creole Essence - to rub, recipe follows

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Note: This creole seasoning is also great for turkey burgers.

Mango Salsa-
2 ripe mangos, diced
1 tomato, diced (I didn't use the seeds)
1 jalapeno, finely chopped
2 tbsp red bell pepper, finely chopped
1/4 cup fresh cilantro, finely chopped

Direction:

Rub the creole essence on the chicken gently. (You will only need about 1 tbsp of this seasoning. Keep the rest of them in a container or a bag for next time. It will come in handy when you want a simple chicken dish with lots of great flavors.)

On a large skillet, cook seasoned chicken on medium high heat, in 1-2 tbsp olive oil. Cook until the chicken is cooked thoroughly.

In a medium bowl, toss all the mango salsa ingredients together and mix. Serve Mango salsa over the cooked chicken.

Swedish Turkey Meatballs

I came up with this Swedish Turkey meatball recipe and it turned out fabulous!! Instead of using cream, I used whole milk. I added a few different kinds of spices into the ground turkey mixture. Oh and I used ground turkey instead of beef. I decided that I LOVE the taste of ground turkey. Not only it is a healthier choice, but also juicy and flavorful. If you are a meatball lover, you should definitely try this dish!!

Swedish Turkey Meatball

Ingredients:

-Meat Mixture-
1 1/2 lbs ground turkey
1/4 cup milk
1/4 cup breadcrumbs
1/4 cup oats
1 tsp kosher salt
2 large egg yolks
1/2 tsp ground black pepper
1/4 tsp ground cinnamon
1/4 tsp paprika
1/4 tsp cayenne
1/4 tsp seasoned salt

-Meatball Gravy-
3 tbsp salted butter
1/4 cup flour
3 cups beef broth
1/4 cup whole milk
1 tbsp cornstarch + 1 tbsp water (mixed well)

Direction:

In a mixing bowl, mix all the meatball mixture ingredients together. (I used my kitchen aid to mix these - on speed 4 for about 2 minutes until all the ingredients were well mixed)

Form round balls with the mixture - makes about 20-25 meatballs.

In a large skillet, cook the meatballs on medium high heat until they are brown. (You can either finish cooking the meatballs on the skillet or in the oven. When the meatballs turned brown on the outside, I removed them from the heat and placed them on a baking sheet and baked them in the oven at 350 degrees for 10 minutes so the meatballs don't burn. But you can definitely finish cooking them on stove.)

In the same skillet that you cooked the meatballs, melt butter on low heat. Then add flour and whisk until the flour is light brown. Add beef broth gradually, whisking frequently. When the liquid thickens, add milk. Whisking frequently, add cornstarch mixture to the gravy. Whisk until the mixture thickens to your liking. Mix in with the meatballs and serve.

Note: This meatballs were amazing with Couscous

Swedish Turkey Meatballs

I came up with this Swedish Turkey meatball recipe and it turned out fabulous!! Instead of using cream, I used whole milk. I added a few different kinds of spices into the ground turkey mixture. Oh and I used ground turkey instead of beef. I decided that I LOVE the taste of ground turkey. Not only it is a healthier choice, but also juicy and flavorful. If you are a meatball lover, you should definitely try this dish!!

Swedish Turkey Meatball

Ingredients:

-Meat Mixture-
1 1/2 lbs ground turkey
1/4 cup milk
1/4 cup breadcrumbs
1/4 cup oats
1 tsp kosher salt
2 large egg yolks
1/2 tsp ground black pepper
1/4 tsp ground cinnamon
1/4 tsp paprika
1/4 tsp cayenne
1/4 tsp seasoned salt

-Meatball Gravy-
3 tbsp salted butter
1/4 cup flour
3 cups beef broth
1/4 cup whole milk
1 tbsp cornstarch + 1 tbsp water (mixed well)

Direction:

In a mixing bowl, mix all the meatball mixture ingredients together. (I used my kitchen aid to mix these - on speed 4 for about 2 minutes until all the ingredients were well mixed)

Form round balls with the mixture - makes about 20-25 meatballs.

In a large skillet, cook the meatballs on medium high heat until they are brown. (You can either finish cooking the meatballs on the skillet or in the oven. When the meatballs turned brown on the outside, I removed them from the heat and placed them on a baking sheet and baked them in the oven at 350 degrees for 10 minutes so the meatballs don't burn. But you can definitely finish cooking them on stove.)

In the same skillet that you cooked the meatballs, melt butter on low heat. Then add flour and whisk until the flour is light brown. Add beef broth gradually, whisking frequently. When the liquid thickens, add milk. Whisking frequently, add cornstarch mixture to the gravy. Whisk until the mixture thickens to your liking. Mix in with the meatballs and serve.

Note: This meatballs were amazing with Couscous

Swedish Turkey Meatballs

I came up with this Swedish Turkey meatball recipe and it turned out fabulous!! Instead of using cream, I used whole milk. I added a few different kinds of spices into the ground turkey mixture. Oh and I used ground turkey instead of beef. I decided that I LOVE the taste of ground turkey. Not only it is a healthier choice, but also juicy and flavorful. If you are a meatball lover, you should definitely try this dish!!

Swedish Turkey Meatball

Ingredients:

-Meat Mixture-
1 1/2 lbs ground turkey
1/4 cup milk
1/4 cup breadcrumbs
1/4 cup oats
1 tsp kosher salt
2 large egg yolks
1/2 tsp ground black pepper
1/4 tsp ground cinnamon
1/4 tsp paprika
1/4 tsp cayenne
1/4 tsp seasoned salt

-Meatball Gravy-
3 tbsp salted butter
1/4 cup flour
3 cups beef broth
1/4 cup whole milk
1 tbsp cornstarch + 1 tbsp water (mixed well)

Direction:

In a mixing bowl, mix all the meatball mixture ingredients together. (I used my kitchen aid to mix these - on speed 4 for about 2 minutes until all the ingredients were well mixed)

Form round balls with the mixture - makes about 20-25 meatballs.

In a large skillet, cook the meatballs on medium high heat until they are brown. (You can either finish cooking the meatballs on the skillet or in the oven. When the meatballs turned brown on the outside, I removed them from the heat and placed them on a baking sheet and baked them in the oven at 350 degrees for 10 minutes so the meatballs don't burn. But you can definitely finish cooking them on stove.)

In the same skillet that you cooked the meatballs, melt butter on low heat. Then add flour and whisk until the flour is light brown. Add beef broth gradually, whisking frequently. When the liquid thickens, add milk. Whisking frequently, add cornstarch mixture to the gravy. Whisk until the mixture thickens to your liking. Mix in with the meatballs and serve.

Note: This meatballs were amazing with Couscous

Perfect CousCous Side dish

This couscous dish is a perfect way to boost your meal. It goes great with many dishes - in fact, we had it with meatballs tonight and we all loved it. I had never tried couscous before so I wasn't sure how it would turn out but the outcome was unbelievable.

Couscous side dish

Ingredients:

1 1/2 cups chicken broth
1/4 tsp ground pepper
1 cup uncooked couscous
2 tbsp lemon juice
1/4 cup chopped fresh or dried parsley
1 tbsp finely chopped green onions
2 tbsp pine nuts
(Optional) 1 1/2 cups California seedless grapes (I didn't use it this time)

Direction:

Bring broth and pepper to a boil in a small saucepan.

Add couscous and lemon juice; mix well. Cover. Remove from the heat and let stand for 5 minutes.

Add remaining ingredients and toss lightly to mix.

Serve warm.

Adapted from Costco Recipes

Perfect CousCous Side dish

This couscous dish is a perfect way to boost your meal. It goes great with many dishes - in fact, we had it with meatballs tonight and we all loved it. I had never tried couscous before so I wasn't sure how it would turn out but the outcome was unbelievable.

Couscous side dish

Ingredients:

1 1/2 cups chicken broth
1/4 tsp ground pepper
1 cup uncooked couscous
2 tbsp lemon juice
1/4 cup chopped fresh or dried parsley
1 tbsp finely chopped green onions
2 tbsp pine nuts
(Optional) 1 1/2 cups California seedless grapes (I didn't use it this time)

Direction:

Bring broth and pepper to a boil in a small saucepan.

Add couscous and lemon juice; mix well. Cover. Remove from the heat and let stand for 5 minutes.

Add remaining ingredients and toss lightly to mix.

Serve warm.

Adapted from Costco Recipes

Perfect CousCous Side dish

This couscous dish is a perfect way to boost your meal. It goes great with many dishes - in fact, we had it with meatballs tonight and we all loved it. I had never tried couscous before so I wasn't sure how it would turn out but the outcome was unbelievable.

Couscous side dish

Ingredients:

1 1/2 cups chicken broth
1/4 tsp ground pepper
1 cup uncooked couscous
2 tbsp lemon juice
1/4 cup chopped fresh or dried parsley
1 tbsp finely chopped green onions
2 tbsp pine nuts
(Optional) 1 1/2 cups California seedless grapes (I didn't use it this time)

Direction:

Bring broth and pepper to a boil in a small saucepan.

Add couscous and lemon juice; mix well. Cover. Remove from the heat and let stand for 5 minutes.

Add remaining ingredients and toss lightly to mix.

Serve warm.

Adapted from Costco Recipes

Creamy Italian Soup

My husband says this soup tastes just like the one at Olive Garden. It was seriously so good!! I could've probably added endless exclamation points in the end of that sentence. Instead of using cream, I used whole milk - and it turned out wonderful.

Creamy Italian Soup

Ingredients:

5 links spicy Italian sausage, skinned and broken up
4 medium potatoes, peeled and cubed
1 medium onion, chopped (I didn't use onions just because my husband is a picky eater :-) but I'd bet it tastes even better with onions)
3 cloves garlic, minced
1 chickn bouillon cube (optional)
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp Italian seasoning
1/4 tsp garlic salt (optional)
1/4 tsp onion salt (optional)
1 qt. cream or whole milk (your choice)
Parsley flakes for garnish

Direction:

Simmer potatoes till tender in 3-4 cups of water (may add chicken bouillon cube). Saute spicy Italian sausage until cooked thoroughly. Drain half the oil.

On medium high heat, bring sausage again in a large pot with all the other ingredients, then add to cooked potatoes in broth. Simmer 10-12 minutes more then add milk or cream. Salt and pepper to taste. Sprinkle parsley flakes and serve with bread sticks or toasts.

Creamy Italian Soup

My husband says this soup tastes just like the one at Olive Garden. It was seriously so good!! I could've probably added endless exclamation points in the end of that sentence. Instead of using cream, I used whole milk - and it turned out wonderful.

Creamy Italian Soup

Ingredients:

5 links spicy Italian sausage, skinned and broken up
4 medium potatoes, peeled and cubed
1 medium onion, chopped (I didn't use onions just because my husband is a picky eater :-) but I'd bet it tastes even better with onions)
3 cloves garlic, minced
1 chickn bouillon cube (optional)
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp Italian seasoning
1/4 tsp garlic salt (optional)
1/4 tsp onion salt (optional)
1 qt. cream or whole milk (your choice)
Parsley flakes for garnish

Direction:

Simmer potatoes till tender in 3-4 cups of water (may add chicken bouillon cube). Saute spicy Italian sausage until cooked thoroughly. Drain half the oil.

On medium high heat, bring sausage again in a large pot with all the other ingredients, then add to cooked potatoes in broth. Simmer 10-12 minutes more then add milk or cream. Salt and pepper to taste. Sprinkle parsley flakes and serve with bread sticks or toasts.

Creamy Italian Soup

My husband says this soup tastes just like the one at Olive Garden. It was seriously so good!! I could've probably added endless exclamation points in the end of that sentence. Instead of using cream, I used whole milk - and it turned out wonderful.

Creamy Italian Soup

Ingredients:

5 links spicy Italian sausage, skinned and broken up
4 medium potatoes, peeled and cubed
1 medium onion, chopped (I didn't use onions just because my husband is a picky eater :-) but I'd bet it tastes even better with onions)
3 cloves garlic, minced
1 chickn bouillon cube (optional)
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp Italian seasoning
1/4 tsp garlic salt (optional)
1/4 tsp onion salt (optional)
1 qt. cream or whole milk (your choice)
Parsley flakes for garnish

Direction:

Simmer potatoes till tender in 3-4 cups of water (may add chicken bouillon cube). Saute spicy Italian sausage until cooked thoroughly. Drain half the oil.

On medium high heat, bring sausage again in a large pot with all the other ingredients, then add to cooked potatoes in broth. Simmer 10-12 minutes more then add milk or cream. Salt and pepper to taste. Sprinkle parsley flakes and serve with bread sticks or toasts.

Chicken Yakisoba Noodles

This semi-homemade noodle dish is fantastic! All you need is the yakisoba noodles and some vegetables. This dish makes a great side dish to any Chinese style main dishes.

Note: Yakisoba noodles are easy to obtain - you will find them at any local grocery stores where they have tofu, potsticker skins, etc.

Chicken Yakisoba Noodles

Ingredients:

2 Yakisoba noodles (that come with soup mix package)
1-2 chicken breasts, seasoned, grilled and cubed
2 cups beansprouts
3 tablespoon oil
1 dry red chili pepper, chopped (optional)
1 tablespoon soy sauce
salt and pepper to taste
1 green onion, chopped

Direction:

In a large pan, stir noodles in 3 tablespoons of oil over medium high heat. Stirring frequently so the noodles don't burn, add beansprouts, chicken breasts, red chili pepper, salt, and pepper. Cook until the noodles and beansprouts are softened. Sprinkle the soup mix powder over the noodles and add soy sauce. Stir frequently and remove from heat. Garnish with green onions and serve.

Chicken Yakisoba Noodles

This semi-homemade noodle dish is fantastic! All you need is the yakisoba noodles and some vegetables. This dish makes a great side dish to any Chinese style main dishes.

Note: Yakisoba noodles are easy to obtain - you will find them at any local grocery stores where they have tofu, potsticker skins, etc.

Chicken Yakisoba Noodles

Ingredients:

2 Yakisoba noodles (that come with soup mix package)
1-2 chicken breasts, seasoned, grilled and cubed
2 cups beansprouts
3 tablespoon oil
1 dry red chili pepper, chopped (optional)
1 tablespoon soy sauce
salt and pepper to taste
1 green onion, chopped

Direction:

In a large pan, stir noodles in 3 tablespoons of oil over medium high heat. Stirring frequently so the noodles don't burn, add beansprouts, chicken breasts, red chili pepper, salt, and pepper. Cook until the noodles and beansprouts are softened. Sprinkle the soup mix powder over the noodles and add soy sauce. Stir frequently and remove from heat. Garnish with green onions and serve.

Chicken Yakisoba Noodles

This semi-homemade noodle dish is fantastic! All you need is the yakisoba noodles and some vegetables. This dish makes a great side dish to any Chinese style main dishes.

Note: Yakisoba noodles are easy to obtain - you will find them at any local grocery stores where they have tofu, potsticker skins, etc.

Chicken Yakisoba Noodles

Ingredients:

2 Yakisoba noodles (that come with soup mix package)
1-2 chicken breasts, seasoned, grilled and cubed
2 cups beansprouts
3 tablespoon oil
1 dry red chili pepper, chopped (optional)
1 tablespoon soy sauce
salt and pepper to taste
1 green onion, chopped

Direction:

In a large pan, stir noodles in 3 tablespoons of oil over medium high heat. Stirring frequently so the noodles don't burn, add beansprouts, chicken breasts, red chili pepper, salt, and pepper. Cook until the noodles and beansprouts are softened. Sprinkle the soup mix powder over the noodles and add soy sauce. Stir frequently and remove from heat. Garnish with green onions and serve.

Fabulous Kung Pao Chicken

This Kung Pao Chicken was a great success that I will definitely make it again. Have you noticed that Kung Pao chicken tastes different wherever you go? This recipe is definitely one of the best kung pao chicken I've ever had, I must say - Who would've thought homemade kung pao would turn out so incredible?

Kung Pao Chicken

Ingredients:

1lb boneless-skinless chicken breasts (cut into 1” pieces)
2 tablespoon cornstarch
2 teaspoons sesame oil (I used regular veg oil because I don't really like too much sesame oil. It's got a strong flavor so I like to use just a tiny bit to taste. But you can definitely use sesame oil if you like the taste of sesame oil.)
1 green onion (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
1 teaspoon fresh ginger (minced)
2 tablespoons rice wine
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts (unsalted)
(optional) 5 dried red chili peppers

Direction:

combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil (or vegetable oil) in a wok (or a large pan) over medium heat, add chicken and stir fry 5-7 minutes or until it is cooked thoroughly. Remove chicken from wok.

Add green onions, garlic, red pepper flakes, ginger, and dried red chili peppers to the wok (or pan) and stir fry for 15 seconds.

Combine wine, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok (or pan).

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Fabulous Kung Pao Chicken

This Kung Pao Chicken was a great success that I will definitely make it again. Have you noticed that Kung Pao chicken tastes different wherever you go? This recipe is definitely one of the best kung pao chicken I've ever had, I must say - Who would've thought homemade kung pao would turn out so incredible?

Kung Pao Chicken

Ingredients:

1lb boneless-skinless chicken breasts (cut into 1” pieces)
2 tablespoon cornstarch
2 teaspoons sesame oil (I used regular veg oil because I don't really like too much sesame oil. It's got a strong flavor so I like to use just a tiny bit to taste. But you can definitely use sesame oil if you like the taste of sesame oil.)
1 green onion (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
1 teaspoon fresh ginger (minced)
2 tablespoons rice wine
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts (unsalted)
(optional) 5 dried red chili peppers

Direction:

combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil (or vegetable oil) in a wok (or a large pan) over medium heat, add chicken and stir fry 5-7 minutes or until it is cooked thoroughly. Remove chicken from wok.

Add green onions, garlic, red pepper flakes, ginger, and dried red chili peppers to the wok (or pan) and stir fry for 15 seconds.

Combine wine, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok (or pan).

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Fabulous Kung Pao Chicken

This Kung Pao Chicken was a great success that I will definitely make it again. Have you noticed that Kung Pao chicken tastes different wherever you go? This recipe is definitely one of the best kung pao chicken I've ever had, I must say - Who would've thought homemade kung pao would turn out so incredible?

Kung Pao Chicken

Ingredients:

1lb boneless-skinless chicken breasts (cut into 1” pieces)
2 tablespoon cornstarch
2 teaspoons sesame oil (I used regular veg oil because I don't really like too much sesame oil. It's got a strong flavor so I like to use just a tiny bit to taste. But you can definitely use sesame oil if you like the taste of sesame oil.)
1 green onion (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
1 teaspoon fresh ginger (minced)
2 tablespoons rice wine
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts (unsalted)
(optional) 5 dried red chili peppers

Direction:

combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil (or vegetable oil) in a wok (or a large pan) over medium heat, add chicken and stir fry 5-7 minutes or until it is cooked thoroughly. Remove chicken from wok.

Add green onions, garlic, red pepper flakes, ginger, and dried red chili peppers to the wok (or pan) and stir fry for 15 seconds.

Combine wine, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok (or pan).

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Fabulous Mongolian Beef

Another successful recipe from Blogchef! I don't know much about her or him but the recipes from the blog are unbelievable. I love all the Chinese recipes that I found there. If you like Chinese style food, definitely visit the blog, you'll love it! This Mongolian beef is, in my opinion, much better than the ones from any restaurants I've been. I changed the recipe a little bit like I always do. I used more ginger and garlic since I love their taste. I added a little more of red pepper flakes, as you might already know, I always love a little kick to all my dishes. :) It was perfect. Sweet. Spicy. Flavorful. Two thumbs up!!

Mongolian Beef

Ingredients:

1 lbs flank steak, thinly sliced with an angle at about 45 degrees
1/4 cup cornstarch (I needed a little more than that as my flank steak was a little more than a lbs. Use more if you need to.)
2 teaspoons vegetable oil
1 tablespoon ginger, finely chopped
2 cloves of garlic, minced
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tablespoons rice wine (sake)
1 teaspoon red pepper flakes
2 green onions, sliced
1 medium onion, sliced
Oil, for frying

Direction:

In a medium bowl, mix flank steak and cornstarch, until cornstarch is coated on the steak evenly. Let sit for about 10 minutes. This part is important so do not skip.

Meanwhile, in a small saucepan, heat 2 teaspoons of oil. Add garlic, ginger, and stir for 10 seconds. Add soy sauce, water, and wine. Add brown sugar and stir until it is dessolved in the liquid. Add the red pepper flakes. Bring the sauce to boil and boil for 2-3 minutes.

Heat about a cup of oil in a deep frying pan and fry the flank steak, about 3 minutes. Place the cooked beef on a paper toweled plate to drain oil.

Serve with rice if desired.

Fabulous Mongolian Beef

Another successful recipe from Blogchef! I don't know much about her or him but the recipes from the blog are unbelievable. I love all the Chinese recipes that I found there. If you like Chinese style food, definitely visit the blog, you'll love it! This Mongolian beef is, in my opinion, much better than the ones from any restaurants I've been. I changed the recipe a little bit like I always do. I used more ginger and garlic since I love their taste. I added a little more of red pepper flakes, as you might already know, I always love a little kick to all my dishes. :) It was perfect. Sweet. Spicy. Flavorful. Two thumbs up!!

Mongolian Beef

Ingredients:

1 lbs flank steak, thinly sliced with an angle at about 45 degrees
1/4 cup cornstarch (I needed a little more than that as my flank steak was a little more than a lbs. Use more if you need to.)
2 teaspoons vegetable oil
1 tablespoon ginger, finely chopped
2 cloves of garlic, minced
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tablespoons rice wine (sake)
1 teaspoon red pepper flakes
2 green onions, sliced
1 medium onion, sliced
Oil, for frying

Direction:

In a medium bowl, mix flank steak and cornstarch, until cornstarch is coated on the steak evenly. Let sit for about 10 minutes. This part is important so do not skip.

Meanwhile, in a small saucepan, heat 2 teaspoons of oil. Add garlic, ginger, and stir for 10 seconds. Add soy sauce, water, and wine. Add brown sugar and stir until it is dessolved in the liquid. Add the red pepper flakes. Bring the sauce to boil and boil for 2-3 minutes.

Heat about a cup of oil in a deep frying pan and fry the flank steak, about 3 minutes. Place the cooked beef on a paper toweled plate to drain oil.

Serve with rice if desired.

Fabulous Mongolian Beef

Another successful recipe from Blogchef! I don't know much about her or him but the recipes from the blog are unbelievable. I love all the Chinese recipes that I found there. If you like Chinese style food, definitely visit the blog, you'll love it! This Mongolian beef is, in my opinion, much better than the ones from any restaurants I've been. I changed the recipe a little bit like I always do. I used more ginger and garlic since I love their taste. I added a little more of red pepper flakes, as you might already know, I always love a little kick to all my dishes. :) It was perfect. Sweet. Spicy. Flavorful. Two thumbs up!!

Mongolian Beef

Ingredients:

1 lbs flank steak, thinly sliced with an angle at about 45 degrees
1/4 cup cornstarch (I needed a little more than that as my flank steak was a little more than a lbs. Use more if you need to.)
2 teaspoons vegetable oil
1 tablespoon ginger, finely chopped
2 cloves of garlic, minced
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tablespoons rice wine (sake)
1 teaspoon red pepper flakes
2 green onions, sliced
1 medium onion, sliced
Oil, for frying

Direction:

In a medium bowl, mix flank steak and cornstarch, until cornstarch is coated on the steak evenly. Let sit for about 10 minutes. This part is important so do not skip.

Meanwhile, in a small saucepan, heat 2 teaspoons of oil. Add garlic, ginger, and stir for 10 seconds. Add soy sauce, water, and wine. Add brown sugar and stir until it is dessolved in the liquid. Add the red pepper flakes. Bring the sauce to boil and boil for 2-3 minutes.

Heat about a cup of oil in a deep frying pan and fry the flank steak, about 3 minutes. Place the cooked beef on a paper toweled plate to drain oil.

Serve with rice if desired.

Juicy Turkey Burger

Well, it's midnight and I had a light meal for dinner, and I am updating my blog.... Well, not a very good idea. I'm sitting here looking at these pictures of the burger that I had a couple of days ago and my mouth is watering and my stomach is growling.. This turkey burger was so wonderful, juicy, and the meat was tender. I loved every bite of it. I adapted Emeril's recipe but this one is different, like I used jalepeno peppers instead of serano. I used only a little bit of cumin because of its very strong taste, but you can definitely use more if you like the taste, of course. I didn't use his southwestern essence, instead, I used his creole essence which made the burger taste fabulous! Emeril uses this similar recipe for sliders but I wanted a regular sized burger so I changed the recipe a little bit. But if you're curious about Emeril's slider recipe, click here. Otherwise, stick with me and have some delicious burgers with your family tonight!



Turkey Burger (makes 2-4 burgers depending on how big you make the patties)

Ingredients: (for two)

2 hamburger buns (I used fresh baked buns from safeway)
1 lbs ground turkey (extra lean, I used 98% fat free)
2 slices of cheddar cheese
Lettuce, sliced tomatoes, and mayo for topping

Meat mixture-
2 egg whites
1 medium red onion, chopped
2 jalepeno peppers, chopped
1 1/2 tablespoons Emeril's creole essence (recipe follows)
1/4 teaspoon ground cumin (Emeril calls for 1 teaspoon ground cumin but it's a bit too much for me, so I reduced it to 1/4 teaspoon)
1 tablespoon Worcetershire sauce

Emeril's Creole essence-

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Direction:

In a large bowl, mix all the meat mixture and mix well. Heat grill to medium-high and oil the grill with olive oil or vegetable oil slightly so the meat doesn't stick on the grill. Form 2-4 patties out of the meat mixture and grill them until they are cooked thoroughly. Place a slice of cheese on top of the pattie and cover the grill using a lid of a pan so the cheese melts nicely.

Meanwhile, grill the buns on a oiled pan, over medium heat until the buns turn a little crispy and gold. On a bun, place mayo, lettuce, tomato, and the pattie. Serve with fries, if desired. Enjoy!!

Juicy Turkey Burger

Well, it's midnight and I had a light meal for dinner, and I am updating my blog.... Well, not a very good idea. I'm sitting here looking at these pictures of the burger that I had a couple of days ago and my mouth is watering and my stomach is growling.. This turkey burger was so wonderful, juicy, and the meat was tender. I loved every bite of it. I adapted Emeril's recipe but this one is different, like I used jalepeno peppers instead of serano. I used only a little bit of cumin because of its very strong taste, but you can definitely use more if you like the taste, of course. I didn't use his southwestern essence, instead, I used his creole essence which made the burger taste fabulous! Emeril uses this similar recipe for sliders but I wanted a regular sized burger so I changed the recipe a little bit. But if you're curious about Emeril's slider recipe, click here. Otherwise, stick with me and have some delicious burgers with your family tonight!



Turkey Burger (makes 2-4 burgers depending on how big you make the patties)

Ingredients: (for two)

2 hamburger buns (I used fresh baked buns from safeway)
1 lbs ground turkey (extra lean, I used 98% fat free)
2 slices of cheddar cheese
Lettuce, sliced tomatoes, and mayo for topping

Meat mixture-
2 egg whites
1 medium red onion, chopped
2 jalepeno peppers, chopped
1 1/2 tablespoons Emeril's creole essence (recipe follows)
1/4 teaspoon ground cumin (Emeril calls for 1 teaspoon ground cumin but it's a bit too much for me, so I reduced it to 1/4 teaspoon)
1 tablespoon Worcetershire sauce

Emeril's Creole essence-

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Direction:

In a large bowl, mix all the meat mixture and mix well. Heat grill to medium-high and oil the grill with olive oil or vegetable oil slightly so the meat doesn't stick on the grill. Form 2-4 patties out of the meat mixture and grill them until they are cooked thoroughly. Place a slice of cheese on top of the pattie and cover the grill using a lid of a pan so the cheese melts nicely.

Meanwhile, grill the buns on a oiled pan, over medium heat until the buns turn a little crispy and gold. On a bun, place mayo, lettuce, tomato, and the pattie. Serve with fries, if desired. Enjoy!!

Juicy Turkey Burger

Well, it's midnight and I had a light meal for dinner, and I am updating my blog.... Well, not a very good idea. I'm sitting here looking at these pictures of the burger that I had a couple of days ago and my mouth is watering and my stomach is growling.. This turkey burger was so wonderful, juicy, and the meat was tender. I loved every bite of it. I adapted Emeril's recipe but this one is different, like I used jalepeno peppers instead of serano. I used only a little bit of cumin because of its very strong taste, but you can definitely use more if you like the taste, of course. I didn't use his southwestern essence, instead, I used his creole essence which made the burger taste fabulous! Emeril uses this similar recipe for sliders but I wanted a regular sized burger so I changed the recipe a little bit. But if you're curious about Emeril's slider recipe, click here. Otherwise, stick with me and have some delicious burgers with your family tonight!



Turkey Burger (makes 2-4 burgers depending on how big you make the patties)

Ingredients: (for two)

2 hamburger buns (I used fresh baked buns from safeway)
1 lbs ground turkey (extra lean, I used 98% fat free)
2 slices of cheddar cheese
Lettuce, sliced tomatoes, and mayo for topping

Meat mixture-
2 egg whites
1 medium red onion, chopped
2 jalepeno peppers, chopped
1 1/2 tablespoons Emeril's creole essence (recipe follows)
1/4 teaspoon ground cumin (Emeril calls for 1 teaspoon ground cumin but it's a bit too much for me, so I reduced it to 1/4 teaspoon)
1 tablespoon Worcetershire sauce

Emeril's Creole essence-

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Direction:

In a large bowl, mix all the meat mixture and mix well. Heat grill to medium-high and oil the grill with olive oil or vegetable oil slightly so the meat doesn't stick on the grill. Form 2-4 patties out of the meat mixture and grill them until they are cooked thoroughly. Place a slice of cheese on top of the pattie and cover the grill using a lid of a pan so the cheese melts nicely.

Meanwhile, grill the buns on a oiled pan, over medium heat until the buns turn a little crispy and gold. On a bun, place mayo, lettuce, tomato, and the pattie. Serve with fries, if desired. Enjoy!!