Teriyaki Pork and Cashew Stir Fry

A quick and easy meal that is on your dinner table in less than 30 minutes. Perfect for busy weeknights!

20190218_131318-02

Tender chunks of pork, tender-crisp onion, and bell peppers, and crunchy cashews tossed with a delectable, homemade Teriyaki Sauce. Continue reading “Teriyaki Pork and Cashew Stir Fry”

Advertisements

Easy Shrimp Fried Rice

Super flavorful, better-than-take-out Shrimp Fried Rice. So quick and easy –  it will make you want to throw away your take-out menus.


20190104_122644


The best thing about making your own take-out style dishes is that it is so easy to customize to your personal preferences. This recipe calls for shrimp, but just about any cooked protein would be delicious. Chicken, beef, ham, pork, or tofu would all be great choices. Use your favorite vegetables, just make sure they are diced very small. Leftover cooked vegetables would be great as well. This is an excellent opportunity to clean out your fridge.

I use a couple of secret ingredients that are entirely optional, but I think it really takes this fried rice to the next level. I love to add toasted almonds to my fried rice, it gives it a bit of crunch and has a sweet, nutty flavor that I think goes really well with fried rice. In addition to the usual soy sauce, sesame oil, and chili garlic sauce, I also like to add a small amount of oyster sauce, which really adds a depth of flavor. It is very salty, so use it sparingly.

Tips on making the BEST Fried Rice

  1. Make sure to use COLD cooked rice. It is best to make the rice the day before or early in the day. Freshly cooked rice will stick to the pan and get very mushy.
  2. Prepare all your ingredients before starting the recipe. Everything cooks very quickly, so you will have to be at the stove for the entire cooking process.
  3. Once you add the rice to the pan, let it cook without stirring for a few minutes to allow the rice to get crispy and golden brown.

 

Easy Shrimp Fried Rice

Recipe Source: Vintage Vibes

  • 2 to 3 Tablespoons vegetable oil or peanut oil
  • 1/2 lb. raw medium-size  shrimp, peeled and deveined
  • 2 eggs, lightly beaten
  • 1/2 medium onion, finely diced
  • 1/2 red pepper, finely diced
  • 2 to 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 cup frozen green peas, defrosted 
  • 3 cups COLD cooked rice
  • 2 Tablespoons soy sauce, low-sodium
  • 2 teaspoons oyster sauce, *optional
  • 1 -2 teaspoons chili garlic sauce, or to taste
  • 1 teaspoon toasted sesame oil
  •  1/4 cup toasted sliced or slivered almonds, *optional
  • sliced green onions

Directions:

  1.  In a large skillet or wok, heat 2 teaspoons of oil over medium-high heat. Add shrimp to pan and cook for 2 to 3 minutes or just until the shrimp turn opaque. Remove from pan.
  2.  In the same skillet, heat one Tablespoon of oil over medium heat. Add the whisked eggs. Let cook for one minute without stirring.  Then stir to break up and scramble. Remove from pan.
  3. Heat an additional Tablespoon of oil to the same skillet. Sauté the onion and red pepper until the onion is translucent. Add the peas, garlic, and ginger and cook an additional minute or until the garlic is fragrant. With a spatula, push the veggies over to one side of the pan.
  4. Turn up the heat to medium-high heat. Spread the cold rice out in one layer. Without stirring, let the rice brown for a couple of minutes, then flip the rice over and cook the rice until the rice is crispy and golden brown.
  5. Add the soy sauce, oyster sauce, chili garlic sauce and sesame oil to the pan. Stir well to combine all the ingredients. Cook for 2 to 3 minutes.
  6. Stir in the reserved shrimp, reserved egg, toasted almonds, and green onion. Heat through. Taste and adjust seasonings if needed. Yields: 4 – 6 servings

Similar Recipes:

Sweet and Spicy Glazed Button Bones

Baked Honey Garlic Turkey Meatballs

Healthier 20-Minute Honey Garlic Chicken

Spicy Thai Noodle Salad with Peanut Dressing

 

One-Pan Mediterranean Chicken Pasta

This One-Pan Mediterranean Chicken Pasta is quick, easy, and insanely delicious. Best of all, the entire meal is cooked in only one pan. Cooking all of the ingredients together in one pan = maximum flavor with minimal effort.  A delicious, well-balanced meal in less than 30 minutes and only one pot to clean –  it doesn’t get any better than that!


20190121_155137


 

This is the epitome of a perfect weeknight meal. Tender chunks of chicken, perfectly cooked pasta, flavorful veggies all mingling with a light, creamy sauce. The pasta cooks right in the pan with the other ingredients, so it really absorbs all of those delicious flavors, much more so than cooking pasta in water. The starch of the pasta also helps thicken the sauce, no need for heavy cream!

TIPS:

  • Have all of your ingredients prepped and ready to go before beginning the recipe. In a professional kitchen, this is called mise- en- place, which translates to “put in place.” If I could give one tip to amateur cooks, this is it. This will significantly improve your cooking skills. Just trust me on this one.
  • I used boneless chicken thighs for this recipe, but boneless chicken breasts will also work.
  • It’s important to use cream cheese that has come to room temperature for proper melting. I try to leave it out for an hour or so before beginning the recipe.
  • For perfectly cooked pasta, add the cream cheese to the pan when the pasta is slightly undercooked. It will still continue to cook while you are adding the remaining ingredients.

One-pan Mediterranean Chicken Pasta

Recipe Source: Vintage Vibes

  • 2 Tablespoons olive oil
  • 1 lb. boneless and skinless chicken thighs,  cut in 1″ pieces
  • 1 Tablespoon butter
  • 1/2 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup roasted red pepper, diced
  • 2 cups chicken stock
  • 2 cups of milk
  • pinch of salt and pepper
  • 1 lb. dry rotini pasta, uncooked ( or similarly shaped pasta)
  • 4 oz. light cream cheese, cut into small cubes and room temperature 
  • 3 cups fresh baby spinach, chopped
  • 3/4 cup grated parmesan
  • one small tomato, diced

Directions:

  1. Heat a large saucepan over medium-high heat, add olive oil to the pan. Season chicken with salt and pepper. Cook chicken until golden brown on all sides. Remove from pan.
  2. Melt butter in the same pan. Lower heat to medium-low. Saute the onions until softened, add garlic and cook an additional minute.
  3. Deglaze pan with chicken stock, stirring to loosen all the browned bits from the pan. Add milk, roasted peppers, chicken and uncooked pasta, along with a good pinch of salt and a few grinds of pepper. Bring to a gentle boil over medium heat. Simmer until the pasta is al dente (firm to the tooth) about 7 to 8 minutes. Stir often.
  4. Stir in the softened cream cheese until the cream cheese is melted into the sauce. Remove from heat. Stir in the fresh spinach and grated parmesan cheese. Season with additional salt and pepper if needed. Top with fresh, diced tomatoes and extra parmesan cheese. Yields: 6 servings

Other recipes you might like:

One-Pot Beef Stroganoff

Italian Sausage Meatball Minestrone Soup

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic

Spinach and Feta Quiche

Greek Quinoa Salad

20 – Minute Smoked Salmon Pasta with Dill and Capers

Spaghetti Carbonara with Roasted Cauliflower

Caramelized Onion Turkey Meatloaf with Balsamic Glaze

Red Wine Braised Short Ribs

Jalapeno Popper Loaded Potato Soup

Broccoli Cheddar Soup

Jalapeno Popper Loaded Potato Soup

I have taken two of my all-time favorite dishes and combined them to make the most EPIC soup of all time! Jalapeño Popper Loaded Potato Soup. If you love Jalapeño Poppers and Loaded Potato Soup as much as I do, I think this soup is really going to knock your socks off!


20190106_164220


 


 

This decadent soup is so amazing I can’t even begin to describe it. There is just so much going on here. It’s rich and creamy with a nice kick of spice, but not so spicy that it punches you in the face with heat. The cream cheese really mellows out the spiciness. With all the different flavors and textures, every spoonful is just a little bit different. I have included some ideas for garnishing the soup. I think that crunchy corn chips would add a great texture. Also, if you find this soup too spicy, a dollop of sour cream will really soften the spiciness.

TIPS:

  • Remove the seeds and ribs for less heat. I chose to remove them as the Jalapenos that we have been buying have been extremely spicy. You could also use fewer jalapenos for less heat. If you like really spicy foods, use extra peppers. You could also add hot sauce.
  • Make sure the cream cheese is room temperature so that it melts into the soup.

 

Jalapeno Popper Loaded Potato Soup

Recipe Source: Vintage Vibes

  • 4 strips of bacon, diced
  • 4 fresh jalapeno peppers, seeded and diced
  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons flour
  • 3 cups chicken stock
  • 2 cups milk or half and half
  • 2 teaspoons chicken bouillon
  • 2 cups diced, peeled russet potato ( about 1 large)
  • 4 ounces diced low-fat cream cheese ( room temperature)
  • 1 cup grated sharp cheddar cheese, plus extra for garnishing
  • 2 green onions, sliced thinly
  • Garnishes: grated cheese, sour cream, cooked bacon bits, sliced pickled jalapeno, corn chips
  • Sea Salt and pepper to taste

Directions:

  • Gently heat the milk and chicken stock over low heat until hot but not boiling.
  • In a large heavy-bottomed pot, cook bacon over medium heat until crispy. With a slotted spoon, remove bacon to a paper towel-lined bowl. Leave about 2 Tablespoons of rendered bacon drippings in the pot.
  • Saute onion, red pepper, and jalapeno peppers about 5 minutes or until softened. Add garlic and cook for another minute.
  • Sprinkle flour over vegetables. Cook for 2 minutes, while stirring. ( The roux should be the consistency of wet sand if it seems too dry add another Tablespoon of bacon drippings or butter to the pot).
  • Whisk in hot chicken stock and milk, stirring well to ensure there aren’t any lumps. Add the potatoes to the pot and bring to a gentle simmer. Cover and reduce heat to low. Stir once or twice during the cooking process.
  • Cook until potatoes are tender, about 20 minutes.
  • Whisk in cream cheese, stir until the cream cheese completely melts. Over low heat, slowly stir in the cheddar cheese until the cheese melts. Stir in reserved bacon and green onions. Serve hot. Top with garnishes. Yields: 6 servings

Other recipes that you might like:

Broccoli Cheddar Soup

Italian Sausage Meatball Minestrone Soup

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic

Spicy Thai Noodle Salad with Peanut Dressing

Buffalo Chicken Wontons with Blue Cheese Dipping Sauce

One-Pan Mediterranean Chicken Pasta

 

Lemon- Glazed Blueberry Muffins

Bakery-worthy muffins made from scratch with real, wholesome ingredients.   Lemon- Glazed Blueberry Muffins


cropped-img_1146-2.jpg

 


 

I mean, how good do these look? These blueberry muffins are light, tender, not too sweet, and loaded with blueberries. Best of all, they are drizzled with a tart but sweet lemon glaze. Blueberries and lemon go together beautifully. They are a match made in heaven.

Homemade muffins are super easy to make. I would almost say that they are foolproof ( did I just call you a fool?)

For best results:

  • Always sift your dry ingredients. This will give you a light, airy muffin. Sometimes dry ingredients tend to get clumps. You don’t want to bite into a big clump of baking soda, for example. That would be gross.
  • Don’t over mix. The more you mix, the more the glutens develop. This results in a tough, dense muffin. Just mix until the dry ingredients are incorporated.
  • Read the entire recipe first, before starting. You don’t want to be halfway in and discover that you are out of an ingredient.
  • On the same note: before starting your recipe, place all your ingredients on the counter. As you use each ingredient, put it away. That way, you will be much less likely to forget a component.
  • Measure everything. Unlike savory recipes where I never really measure anything, baked goods require exact measurements. When measuring dry ingredients, level off with the flat side of a butter knife.
  • Make the recipe at least once, exactly as written. Once you have the method down, then you can start playing around with the ingredients. By this, I mean to keep the base recipe but perhaps change the blueberries for peaches or cranberries or sub the oil for melted butter. As long as you keep the exact ratio of ingredients, the muffins should turn out great.

 

Lemon-Glazed Blueberry Muffins

Recipe Source: Vintage Vibes

Lemon Glaze:

  • one cup powdered sugar
  • 2 Tablespoons fresh lemon juice (about 1/2 a lemon)
  1. In a bowl, mix together until pouring consistency. If the mixture is too thick, add a couple of drops of water or lemon juice until you reach the right consistency. Set aside.

Blueberry Muffins

  • 1 cup milk ( you can substitute any plain, unsweetened non-dairy milk)
  • 2 Tablespoons of fresh lemon juice, plus the zest of one lemon
  • 3/4 cup brown sugar
  • one large egg
  • 1/4 cup vegetable oil
  • 1/2 cup sour cream or Greek Yogurt (plain, unsweetened)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups blueberries, fresh or frozen (if using frozen blueberries, don’t defrost)

Directions:

  1. Preheat oven to 400 Degrees. In a medium-size bowl mix together milk, lemon zest and juice, brown sugar, egg, vegetable oil, sour cream, and vanilla.
  2. In a large bowl, sift flour, salt, baking powder, and baking soda. Make a well in the middle. Add the wet ingredients. Mix just until the dry ingredients are incorporated. Stir in blueberries.
  3. Pour the mixture, 3/4 cup full into a greased 12 cup muffin pan. Bake until a toothpick inserted in the center comes out clean – 20 to 25 minutes. Let cool in pan on a wire rack for 5 minutes before removing from muffin pan to cool completely. Drizzle muffins with Lemon Glaze. Yields: 12 muffins

* These muffins freeze really well, once they are cool, wrap and store in the freezer.

 

 

Spaghetti Carbonara with Roasted Cauliflower

Spaghetti  Carbonara is a classic pasta dish that requires only a few essential ingredients, comes together in minutes, and is so wonderfully sinful it should be illegal.

 



 



There are only a few ingredients needed for this amazing pasta dish – pasta, eggs, cured pork such as bacon or pancetta, hard aged cheese such as Parmesan or Pecorino, and plenty of freshly cracked black pepper. This dish is so much more than the sum of its parts. Steaming hot pasta is tossed with raw eggs and grated cheese, resulting in a luxuriously creamy sauce without the addition of any cream. I just love roasted cauliflower, and I thought it would work beautifully in this dish. I also replaced the Parmesan with an aged Asiago cheese, as that is what I had on hand.

Spaghetti Carbonara with Roasted Cauliflower
Recipe source: Vintage Vibes

Serves 2

Ingredients:

  • 1/2 medium head cauliflower, cut into florets
  • olive oil
  • 3 slices thick-cut bacon, chopped
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup freshly grated Parmesan, plus more for garnishing
  • 1/2 lb. spaghetti
  • freshly ground black pepper
Directions:
Preheat oven to 375 F. Toss cauliflower with olive oil. Season with salt and pepper. Spread on a baking sheet. Roast until golden brown – about 25 minutes. In a large pot of boiling water, cook pasta until al dente. Drain, reserving about 1 cup of the starchy pasta water. Meanwhile, cook bacon until crisp. Remove bacon with a slotted spoon and cook onion in the drippings until softened. Add garlic and cook 1 or 2 minutes more. In a small bowl, whisk eggs, Parmesan, and a splash of the pasta water. Off the heat, toss the pasta with the egg mixture, stirring together until the sauce is creamy. Add the cauliflower, bacon/onion mixture, and lots of freshly ground black pepper. Arrange on serving bowls and garnish with freshly grated Parmesan cheese.