Wednesday, November 18, 2015

French Toast


At my house we are a MAJOR breakfast fan. My kids HAVE to eat breakfast every morning...even on WEEKENDS. I try to make as much of a variety of different type of breakfast food as I can.  I love making french toast because I can change it up so much with just changing 1 or 2 adding chocolate chip or banana...

I love using coffee creamer to make my french toast so that I don't have to use any SUGAR.  

1/2 cup whole milk
1/2 cup coffee mate creamer  FRENCH VANILLA
4 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
9 pieces of TEXAS TOAST

maple syrup
fresh raspberry
powder sugar

1) Preheat an electric griddle to 350 degree...if you don't have an electric can use a nonstick skillet over medium heat.

In a shallow dish (I always use a pie dish because its shallow and wide so I can dip a few toast at a time) ...whisk together milk, coffee mate (creamer), eggs, vanilla extract, cinnamon, and nutmeg until WELL combined.

2) Butter the griddle or skillet and dip the bread into the egg mixture (allowing a few seconds for it to absorb the mixture)  then flip the toast so that it will coat on both sides. Transfer the coated TOAST to the griddle and cook until golden brown on the bottom ...then butter the griddle again and flip to the other side until both sides are golden brown.

3) Serve with maple syrup and powder sugar and fresh fruits....we had it with raspberry.


Tuesday, November 17, 2015


My kids LOVE LOVE BEIGNETS!! Every time we are at the mall ...we make a quick trip to Cafe Du Monde.

This homemade beignet is quick and so good. 

1 can grande biscuit (I used homestyle or original) don't use the honey or any flavor 
Powder sugar 

Heat up oil...I used a deep fryer and set the temperature to 350-400. 

Open the can of biscuit and cut each biscuit into 4 pieces. 

Once the oil is hot. 
Drop the biscuit into the hot oil...KEEP AN EYE ON THE BISCUIT because it cook really FAST..mines took between 15-20 SECONDS each batch!! 
Make sure to flip each biscuit so it can cook evenly. Using my tong and flip the biscuit a few times. 

Beignets are ready when all sides are  golden brown...serve HOT. 
Sprinkle some powder sugar over the top!! YUM!!

Sprinkle with power sugar...ENJOY!!!

Tuesday, November 10, 2015

Soy Sauce Rib Tips

3 lb rib tips ---blanch
1 tablespoon SALT --for blanching the rib tips

Seasoning for Marinate:
1/2 C soy sauce 
1/4 C honey 
1 tablespoon garlic powder 
1 teaspoon onion powder

2 C water
Olive oil 
Black pepper 
Sliced onion


Cut the rib tips into little sections.
In a huge pot of water with 1 Tablespoon salt....blanch the tips for about 10-15 minutes. Once you see all the gunk float up to the top..drain and rinse the tips well under cold water. 
Next, take the rinse tips and put into a bowl (with lid) pour in the soy sauce, garlic powder, honey, onion powder. Marinate over night in the refrigerator--optional...I just like the flavor to marinate but if you don't time you can cook it right away.

In a nonstick pan with a little olive oil...pour in the tips with all the sauce and seasonings (marinate). Cook for about 10 minutes then pour in the 2 cups of water and place a lid on the pot and turn heat to medium low. Cook for about 45-60 minutes with lid. Next uncover and turn heat to medium high so the sauce can thicken and carmalize the rib tips. 
Turn off heat and garnish with sliced onion and cracked black pepper.

Shrimp Taco


I just bought 20 pounds of shrimp from my local seafood market. So I will be making lots of shrimp dishes in the coming weeks. This shrimp taco is my easy dinner meal...its so easy yet so flavorful. I usually double my recipe and use the left overs for a SHRIMP SALAD. 
*****I will post the recipe for the  guacamole, lime slaw, and pico de gallo in a separate post. 

3 lb large shrimp peel (I usually leave the tail on just to make it easy to grab--strictly optional) 
1 bell pepper ( sliced into little strips) 
1 medium onion (roughly chopped) 
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika 
1 teaspoon sugar
1/2 teaspoon cracked black pepper
1 teaspoon Tony Chachere's (optional---I like it with a kick--u can use salt) 
olive oil 
6 tortilla 

STRICTLY preferences the options are endless...each one of my kids have a different way of eating it. 
Serve with: 
mexican cheese blend
lime wedge
sour cream 
**lime slaw
**pico de gallo 

I just toss everything in a large SKILLET....with some olive oil. I toss in the shrimp, sliced bell pepper, and onion with all the SEASONING.

EVERYTHING toss in the skillet with some olive oil and cook until shrimp is cooked. I find that they all take the same amount of time to cook. I don't like the bell pepper overcooked and soggy.  You don't want to over cook the shrimp because it will be tough.  Continue to toss for about 5-7 minutes on medium low heat.

 Shrimp, bell pepper and onions is cooked....take off heat and ready to assemble.
(I take the tails off the shrimp once I plated it up)

I just lay out the guacamole, lime slaw, and pico de gallo so that they can add whatever they like.

Shrimp Fried Rice

This weel my kids have been on a FRIED RICE kick for their lunch...I guess its easier for them to have everything in one container and rice seems to fill them up longer.  So this week I am making all kinds of fried rice with different protein and vegetables.


6 cups day old rice (I cooked this batch in chicken stock instead of plain water)
1 lb shrimp peel, deveined /and cut into 1in pieces
1/4 cup finely chopped white onion
1 cup cole slaw (I just buy the ready made slaw mix)
1 teaspoon garlic powder
1 teaspoon onion powder
1 TABLESPOON sesame oil
1/4 teaspoon sugar
1 teaspoon fish sauce
2 TABLESPOON chinese BBQ CHAR SIU powder
1/4 teaspoon crack black pepper
5 eggs
olive oil
2 green scallion (onion) stalk---chopped


I tried to prep everything the night before to make cooking the fried rice in the morning fast and easy.

In a bowl I mix in the  peel/cut shrimp, chopped onions, CHAR SIU powder, garlic powder, onion powder, sugar, fish sauce and refrigerate over night. You don't have to do this but I am preparing everything so that all I have to do is throw it in the WOK in the morning.

I cook the rice then once it cools down...I put it in a container and refrigerate that overnight also.

Lay out all your ingredients and seasoning within reach.  I crack the 5 eggs into a don't have to scramble them unless you want to. I usually just scramble them as I cook.
I lay out the shrimp mixture that I season already. The day old rice that I cooked in chicken stock the night before. The slaw mixture. If you are using any other veggies like frozen corn/peas/carrot ...make sure you drain out all the excess water.

In a large wok pour in a little olive oil and pour in the marinated shrimp. You want everything within reach because you have to work fast. Stir the shrimp until its cooked and pink to the look.

Shrimp mixture with chopped onion and seasoning all cooked. Then I moved it to the side and add my cooked rice ....then add in the 2 tablespoon soy sauce and sesame oil.  Once the rice is mix well with the sauces....I stir it for another 1 minute and then toss with the shrimp. Once its incorporated move the rice and shrimp mixture to the side and add a little olive oil and pour in the 5 crack eggs.

       Scramble the eggs until it is light and fluffy.

Once the egg is cooked ....mix it into the rice and shrimp mixture. If some of the shrimp or rice gets into the egg ....its ok...just scramble them into the eggs.

Add in the 1 cup of slaw and toss until the slaw is doesn't take to long because the slaw cook every fast. I love using the slaw mixture because it has carrots/cabbage/purple cabbage all included.

Garnish with crack black pepper and chopped green onion.
****SEASON to might want it more salty so add more fish sauce or salt....depending on your preferences.

Char Siu package....I think they have a few variety but this is the one that I always get. This seasoning has a little sweet taste....its so yummy ;) 

Monday, November 9, 2015

Chicken Stuffed with Spinach and Pepper Jack Cheese

4 piece  Chicken Breasts--split and POUNDED flat
6 oz  Pepper-jack Cheese
1 cup  Frozen Spinach, thawed and well-drained---I usually give it a good squeeze to get rid of excess water
2  tablespoon Tony's Chachere (cajun seasoning)
1/2 teapsoon Ground Black Pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
Olive Oil

Preheat oven to 350 degrees.
Split the chicken breast in half---depending on the piece that you have...mines was super thick. Next, pound to flatten the chicken to 1/4-inch thickness. I would lay the split chicken breast on a cutting board and taking a piece of clear press and seal and lay it over the chicken then taking a mallet ...just pound until you get the thicken you really want it to be as thin as you can get it. Makes wrapping the spinach and cheese easier. 

Combine the Cajun seasoning, black pepper, garlic powder, onion powder together in a small bowl; set aside.
Spoon about 1/4 c of the spinach  onto each chicken breast and lay the pepper cheese on top. . Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill, and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used so you can remove that same number!
Brush each chicken breast with the olive oil. Sprinkle the Seasoning MIXTURE evenly all over chicken breast. 
Place the chicken seam-side up onto a nonstick frying pan (oven safe frying pan) with some olive oil. Searing all sides....once you get a nice golden sear on the chicken...stick the whole frying pan in a 350 preheat oven and bake for 35 to 40 minutes, or until chicken is cooked through.
Remove the toothpicks before serving. Count to make sure you have removed every last toothpick.
Serve kids like it over butter pasta. 

Pounding out the chicken breast...using a piece of press n seal or parchment paper...

           Spinach then placing the cheese on top

                    Secure with toothpick  

Searing the chicken breast before placing it in the oven.

Spam Fried Rice

Spam Fried Rice 

This is one of the easiest meal that I make ...and my kids would gobble it up in no time. I didn't add any veggies this time because it was one of those last minute lunch that the kids requested. They did eat it with a side of steam broccoli.

4 cups of DAY OLD white rice
1 can LITE SPAM--cubed into 1 inch pieces
2 green onion--chopped
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Tony Chachere
2 TABLESPOON light soy sauce
1 teaspoon sesame oil
5 eggs
1/4 teaspoon crack black pepper
**** 1/4 teaspoon fish sauce (depending on if you like it a little salty) I used the lite spam so I added some fish sauce to the fried rice****

In a bowl...crack the 5 eggs and BEAT....set egg mixture aside.

COOK rice according to package instructions...I usually use 1-2 day old rice that I put in the refrigerator...I find that when its old rice...its not to sticky and it makes the rice more workable. If you don't have old rice...just use less water when cooking the rice.

In a WOK..heat up some olive oil and chopped green onion over medium heat. Next, add the old rice and work it into the green onion...then add the garlic powder, onion powder, Tony, light soy sauce and sesame oil. Stir until the rice gets a nice light brown color....then move the rice to the side of the WOK and add the cubed spam and toss until the spam has a nice golden brown crust...then mix it in with the rice...once the rice and spam is well incorporated...move it to the side of the wok...and add a little more olive oil and add the egg mixture and scramble it ..once it  cooked...start MIXING in the rice and spam... TASTE to see if it is salty enough. If you need more salt...add in the fish sauce.. remove from heat and serve. Garnish with chopped green onions and cracked BLACK PEPPER.


I used the LITE has less sodium so you might need to add a little fish sauce or Tony to the fried rice 

Tuesday, November 3, 2015

Korean Beef

Definitely this meal is my go to meal during the's super easy to make and flavorful. 

1 pack of short ribs ...5 lbs (Korean or Kalbi) 
1 jar Korean BBQ marinate (get at your loca Asian market) 
They come in a variety of different jars and kind. I like this brand...I find it more concentrated then the big bottle. 
1 teaspoon garlic powder 
1 teaspoons onion powder 
1 teaspoon brown sugar 
1/2 teaspoon cracked black pepper 

Garnish: sliced green onion 

I know that many people just use the jar and exclude the other seasoning..I just like it more garlicky. 

In a deep bowl...pour the jar of marinate and all the seasoning together. Mix well then lay the meat inside the marinate. Making sure every piece of meat gets coated well. Refrigerator for at least 2 hr. I usually marinate and leave it overnight!! 

You can grill the meat or lay them in a baking pan and bake at 350 for 1hr

I usually just pan fry them on the stove with a little olive oil on medium low heat then right before I serve...I turn the heat to high to give the meat a nice carmalize CRUST. 

Garnish with sliced green onion 

Serve with jasmine rice and cucumber