Recipes Idea

Leave the take-out menu in the drawer and make easy Singapore Noodles with Shrimp at home. This easy noodle stir-fry comes together in about 30 minutes. Ok, a disclaimer before we get started: Just as the Pu Pu Platter in a Chinese restaurant isn’t something you would find in a restaurant in China, Singapore noodles are unknown in Singapore. My Singaporean friend was surprised when he noticed the item on a Chinese restaurant menu here in the United States, and couldn’t imagine where it was from. WHERE DO SINGAPORE NOODLES COME FROM? So let’s dismiss any notion that Singapore noodles are an authentic Asian dish. Many take credit for the invention, but most think this noodle stir-fry was actually created at Chinese-American restaurants by Chinese immigrants, bringing in elements such as rice noodles from their country of origin. WHAT ARE SINGAPORE NOODLES? This dish—a popular Chinese take-out menu item in the U.S.—is a stir-fry made with rice noodles, lots of crisp vegetables, shrimp, st...

The secret to the best scrambled eggs? Milk and butter, a good whisk, and a nonstick pan over low heat. Big, fluffy, luxurious scrambled eggs in under 10 minutes! If sleeping is Heaven, and the frantic late-morning swirl of looking for homework, backpacks, umbrellas, lunches and jackets is Hell, then scrambled eggs for breakfast is the blissful purgatory in between. With dim lights and good food. In the mornings, my bleary-eyed children wander from their bedrooms across our creaky hardwood floors. They wobble into the kitchen where I’m either standing at the stove or basking in the glowing light of our refrigerator. One will reach out and slowly click off the light switches, one at a time, to allow their eyes to adjust to the morning. I hug them and offer them a glass of milk. While my daughter is a “toast and sliced fruit for breakfast” kind of girl, my son is a robust eater. Pancakes and oatmeal are part of the weekly rotation, but more often than not my son requests scrambled eggs. ...

Chicken teriyaki stir fry is a great easy weeknight meal that’s ready to eat in less than 30 minutes. Chicken and veggies are cooked in a sweet honey & soy sauce based sauce for a flavorful dish. How To Make Chicken Teriyaki Stir Fry Be sure to scroll down for the full recipe! Prep – Cut the chicken and veggies. Whisk together the ingredients for the sauce together in a bowl. Make – Brown the chicken in a large wok or skillet and set to one side. Cook the veggies until they are just tender before adding the cooked chicken, garlic and ginger to the pan. Add in the cashews and sauce and simmer until thick. Serve – Garnish with green onions and serve. Make It Your Own! This is a great recipe that you can easily adjust to make with whatever you have in our fridge. Use whatever veggies you have on hand, mushrooms and zucchini both work well. You can also use chicken thighs rather than breast. What is in the sauce? The sauce in this chicken teriyaki stir fry is a perfect mix of sweet an...

This authentic easy chicken fried rice recipe is just as good as takeout and super simple to make. Loaded with fresh veggies, this homemade version is healthier, while still being loaded with flavor. It’s also great for meal prep and the leftovers taste delicious! Best Chicken Fried Rice I love a great Chinese take-out recipe, and Chicken Fried Rice is always a must! This homemade version still has all of the flavors you would expect from an ordered in (or out!) dish, but is a lot healthier. How to make Easy Chicken Fried Rice – step by step Cook the rice according to package directions. Cook the rice in a nonstick skillet. In the same skillet, cook the chicken. Cook the veggies until tender. Stir everything together to create the BEST Easy Chicken Fried Rice. Season to taste with salt and pepper. What Ingredients are in Chicken Fried Rice Chicken Fried Rice is made with a handful of ingredients, including fresh and frozen vegetables, a good quality chicken breast and a couple of eggs...

Get your grill on with tuna kabobs! skewers of marinated fresh tuna, onions, bell peppers, and mushrooms. In case you haven’t heard, we’ve been having some awfully weird weather here in Northern California. It’s been windy, rainy, and (gulp) cold for weeks. I’ve been walking around in denial, refusing to wear long pants—shorts only please—or socks, even though it’s in the 40s at night. The denial extends to my grill. I don’t care if it’s raining dagnabbit! I have a grill and I’m going to use it, even if I have to bundle up under my rain parka to do it. For your enjoyment today are grilled tuna kebabs (prepared under said rain parka) with assorted vegetables, which marinated for several hours in a rosemary garlic olive oil marinade. We had originally intended to use swordfish, but fresh tuna steaks were on sale at the market and we couldn’t resist. You could use any meaty fish for these kabobs. Bon appétit! INGREDIENTS 1 1/2 pounds tuna, swordfish or sturgeon steaks 1 red bell pepper 1...

Here's an easy way to grill salmon without the fish sticking to the grates. Promise! And mix up your approach with 4 different marinades while you're at it. With warmer weather comes grilling season and one of the easiest and healthiest foods you can prepare on a grill, whether it’s gas or charcoal, is salmon. There is a trick to grilling salmon, though, that once you know will transform your success with grilling this fish forever. The secret? Use skin-on fillets and place the salmon fillets on the hot grill skin-side up first. The fillets, when raw, won’t flake and fall apart like they will when they are cooked. So, you sear the raw skinless side first, only enough to get some good grill marks and an edge of cooked fish , then you carefully flip it and finish your cooking at a lower temperature with the skin-side down. This way, the skin will help keep the fillet together and help keep it from flaking apart and falling into your grill while the fish cooks. A friend of mine ta...