My First Giveaway!!!

Just because you guys are so awesome, I will be giving away to one lucky winner, some pretty neat stuff!! In my giveaway box, there will be a set of 4 ramekins, a set of 4 clear measuring cups by Wilton, and an Oxo kitchen scale!! You must be a subscriber to my Youtube channel, and you must follow me on Twitter to win this contest! Watch the video to get more details!!

Love,
Sav

Lemongrass and Ginger Stir Fried Crab(Cha Kdam)

Ingredients:

2 FRESH dungeness crabs, cleaned and cut into manageable pieces(my butcher did mine for me)
1 Tbsp of cornstarch
1 stalk of lemongrass, trimmed and finely chopped
3 cloves of chopped garlic
1 small shallot, finely chopped
8 scallions cut into 1 1/2  inch pieces
2 Tbsp of water
Peanut oil

For the sauce:

2 Tbsp of crab soybean paste in oil
1/2 Tbsp of sesame oil
1 Tbsp of good fish sauce(I like the three crabs brand)
1 Tbsp of good oyster sauce(like Lee Kum Kee)
1 Tbsp of sugar
2 tsp of freshly grated ginger

Here's a picture of the crab paste in soybean oil.

This paste is also used in a very popular Vietnamese noodle dish called Bun Rieu. I will post a recipe on that one in the future as well! The brand I used in the video is the only one sold at the Hmart near my house but if you can find the canned ones, those taste even better! Here's one of my favorites and it's actually "minced prawns in spices" and it comes in a little can. SOOOO GOOD!!

Using a nut cracker(or the back of a heavy knife), gently crack your crab claws. This will make sure that they cook evenly with the little crab legs and also makes it easier for you to remove the shells while eating. Coat the crab with cornstarch and set aside. Next make your sauce with ingredients listed above, and set aside. Then with your wok on medium high heat, add in your chopped shallot and cook for 1 minute. Throw in your lemongrass and cook for about 2 minutes. Now, add in your chopped garlic and cook until fragrant. Pour in your sauce mixture and mix well. Add in your coated crabs and toss to coat. Cover with lid and cook for about 5 minutes. Remove lid, stir, and add in your scallions along with 2 Tbsp. of water. Stir again, cover, and cook until crab meat is opaque. Stir often, being careful not to burn the sauce on the bottom of the pan. Serve immediately with a side of white rice!

Strawberries and Cream Christmas Shooters

For the red layers(yields about 4 cups):

12 ounces of FROZEN strawberries
2 ripened bananas
1/2 cup of strawberry flavored sundae syrup
2 Tbsp of sugar(optional)

For the white layers(yields about 3 1/2 cups):

6 heaping scoops of frozen vanilla greek yogurt(may sub for vanilla ice cream)
2 frozen bananas
3/4 cup of half and half(may need more if your blender sucks)

For rimming your CHILLED shooter glasses you will need:

some light corn syrup
green sprinkles

Notes: Make sure none of your layers are super thin. If it seems too runny, add more frozen yogurt(or frozen strawberries) to thicken it up. If the mixture is too thin, you will have a hard time layering them(but if it's too thick then you will have a hard time drinking them too). Haha. These keep well in the fridge for a few hours. The white layer will begin to separate the longer you let them sit so I would recommend drinking within an hour or two after you've made them(at room temp it will begin to separate after 1-2 hours). Watch the video below to see how it's done! Thanks for stopping by guys!!

-Sav

Clam and Lobster Chowder(in a bread bowl)

You will need:

2(10 ounce cans)of WHOLE baby clams
10 ounces of lobster meat
7-8 strips of bacon, thinly sliced
1 cup of diced celery
1 cup of diced potatoes
1 cup of diced carrots
1 whole small shallot, finely chopped
2 cloves of finely chopped garlic
5 cups total of clam juice(you will get some juice from draining the canned clams)
1/2 cup of softened, unsalted butter
1/2 cup of sifted all purpose flour
2 cups of heavy cream
salt, white pepper, and sugar to taste
scallions(green onions) for garnish
bread bowls(optional)
extra virgin olive oil(for bread bowls)

Using a mixing bowl and sieve, drain the juice from the canned clams and set the clams aside along with your lobster. Add more clam juice into mixing bowl to total 5 cups. Next, add your sliced bacon into a large, ungreased skillet, and fry until crunchy. Remove the bacon but leave the fatty goodness in the skillet. On medium heat, add in your shallots and cook until almost browned. Then, add in your chopped garlic and cook until fragrant. Add in your diced carrots, potatoes, and celery and cook for a couple of minutes. Pour in all of your clam juice and bring it all to a rolling boil. Turn the heat down a bit then cover and cook for about 20-25 minutes. Once tender, remove lid and turn heat down to LOW. In a separate, smaller saucepan on medium heat, add in your softened butter. When your butter has completely melted, quickly add in your flour(all at once), and whisk until smooth. Once smooth, pour in your heavy cream and continue to whisk until sauce has slightly thickened. Strain your heavy cream mixture and then pour it into your veggie and soup base. Mix to combine and then add in your clams and lobster. Stir until heated completely through. Taste check and add in some salt, white pepper, and some sugar to taste. Serve immediately, or allow to cool down and place in the fridge overnight. Garnish with bacon pieces and chopped scallions.

To make the bread bowls:

Preheat oven to 400 degrees.
Using a sharp serrated knife, slice off the top part of the boule. Use your knife or hands to tear out the inside bread to create a pocket for your chowder. Take some extra virgin olive oil and brush the insides and all around the outside of your bread bowl. Bake for 7-8 minutes or until bread has slightly browned. Garnish and serve immediately.

Chinese five spice roasted chicken

You will need:
1(6 pound) whole chicken that has been cleaned and patted dry.
5 carrots cut into large chunks
5 large celery stalks cut into large chunks
1 pound of small, baby potatoes cut in half
1 bulb of garlic cut in half
1 stalk of bruised lemongrass(trimmed)
1 package of roasted potatoes spices(follow the directions on the package but only rub about 1 Tbsp onto the actual potatoes)
3 Tbsp of softened butter
salt
black pepper

Dry rub for chicken:
1 Tbsp of Chinese five spice
1/2 tsp of poultry seasoning
1/2 tsp of paprika
1 1/4 tsp of salt
1 tsp of black pepper
2 tsp of garlic powder
1 tsp of onion powder
3 tsp of sugar
1/4 tsp of msg(optional)
Kitchen twine or string

For the gravy:
3 Tbsp of butter
3 Tbsp of sifted all purpose flour
about 2 cups of chicken broth(use your pan drippings and mix with chicken broth to total 2 cups)
salt, pepper, and sugar to taste

First, make your dry rub and then set aside. Next, remove giblets from the chicken, then wash it thoroughly(don't forget to clean the inside as well). Generously coat the chicken with the dry rub. Then, add some softened underneath the skin. Once done, salt and pepper the cavity and then add in your garlic and lemongrass. Take some kitchen twine and securely tie the legs together. Allow the chicken to rest overnight.

Preheat oven to 425 degrees

Take your chicken out of the fridge and allow it to come to room temp. Next, take your celery and carrots and place them into your roasting pan. Drizzle in some olive oil and season with salt and pepper. Do the same with the baby potatoes or use a package of roasted potato seasoning like I did in the video. Put your chicken directly on top of all the veggies and bake in the oven for 1 1/2 hours or until internal temp reaches 165 degrees. You may tent the chicken with foil if it gets too dark looking for you. Let chicken rest for 30 minutes before cutting into it. Remove the veggies from roasting pan and pour the liquid/drippings from the pan into a fat separator or measuring cup and scoop out most of the fat. Add in some chicken broth to make a total of 2 cups. Set aside.

On medium high heat, add in 3 Tbsp of butter into a hot, cast iron skillet. Turn the heat down to medium and cook until butter has completely melted. Then, add in 3 Tbsp of sifted flour and continue to whisk until smooth. Once it has started to turn color, slowly pour in your reserved drippings/chicken broth mix and continue to whisk. Add in some salt, pepper, and sugar, and taste check as you go along. Continue to cook until gravy has thickened, about 15 minutes or so. Transfer to gravy bowl.

Cut up your chicken and place on a platter along with your roasted veggies and homemade gravy!! YUMMY!!

Baked brie wrapped in phyllo

You will need:
6 sheets of phyllo dough(thawed and defrosted)
8 ounces of brie(I like the President's brand), cut in half
1 cup of red seedless grapes, cleaned and cut in half
1 cup of diced white onion
2 Tbsp of brown sugar
1 Tbsp of water
1 Tbsp of unsalted butter
2 pinches of salt
2 Tbsp of extra virgin olive oil
Butter flavored Pam baking spray and/or a couple of Tbsp of melted butter

brown sugar paste:
1 Tbsp of brown sugar
1 Tbsp of melted, unsalted butter

some toasted almond slices for garnish(optional)

Preheat oven to 350 degrees.
Add 2 Tbsp of olive oil into a hot cast iron skillet. Add in your onions, a pinch of salt, and 1 Tbsp of brown sugar. Turn heat down to medium low and continue to cook until browned, stirring constantly. After about 10 minutes, add in your cut grapes, 1 Tbsp of unsalted butter,1 Tbsp of brown sugar, another pinch of salt, and 1 Tbsp of water. Continue to cook for another 5 minutes or so and take off heat and allow to cool slightly. Next, make your brown sugar paste and set aside. Carefully, unfold your phyllo dough and place it on a piece of parchment paper, set on a cookie sheet. Take a pastry brush, and carefully brush on some melted butter. Repeat with the remaining 5 sheets of phyllo. You may use butter for all 6 layers but I like to use butter flavored cooking spray for the remaining sheets. Take 1/2 of the brie and place it in the center of the phyllo sheets. Add the brown sugar paste(make sure you stir it first) and then place the other half of the brie on top, followed by the grape and caramelized onion mixture(make sure to reserve some for garnish). Finally, bring all corners of the phyllo dough together, and scrunch it together lightly, to seal. Spray with more baking spray or melted butter. Bake in 350 degree for 25-30 minutes or until golden brown. Remove from oven and garnish with leftover grape and onion mixture. Top with toasted almond slices and plate with crackers of your choice. Serve immediately.

Easy shrimp and mushroom stir fry

You will need:

1 pound of jumbo prawns, peeled and deveined
1/2 cup of diced white onion
2 green onions chopped(use both green and white parts) plus more for garnish
2 cups of sliced mushroom
3 garlic cloves chopped
1 1/2-2 Tbsp of good oyster sauce(I like the Lee Kum Kee brand)
1 Tbsp of good fish sauce(I like the 3 crabs brand)
1 tsp of sugar
black pepper
1/4 tsp of msg(optional)
1 tsp of cornstarch
1 Tbsp of OMG sun dried tomato balsamic dipping oil(optional)
peanut oil

Put your prawns in a mixing bowl and add in your fish sauce, black pepper, sugar, msg(if using), and cornstarch. Mix to combine and set aside. In a hot skillet set over medium heat, pour in some peanut oil. Add in your onions, a pinch of salt, and cook until translucent. Next, add in your garlic and cook for 15 seconds(or until you can smell the garlic). Then, throw in your prawns and mushrooms and cook until the prawns turn slightly pink. Turn up the heat slightly to get a good simmer. Add in your chopped green onions and oyster sauce. Stir and cook until shrimp is done but be careful not to overcook. Taste check and adjust seasoning as needed. Turn off and remove from heat. Drizzle on 1 Tbsp of OMG sun dried tomato oil. Serve immediately with white rice.

Spicy beef salad(plea sach ko/beef larb or laap)

You will need:

about 2 pounds of sirloin steak
2 green onions, finely chopped
1 whole small red onion, thinly sliced
1/2 shallot, thinly sliced
8-10 kaffir lime leaves, finely chopped
1 stalk of lemongrass, trimmed and finely chopped
2 slices of galangal, finely minced
12 sprigs of mint(or more)
12 sprigs of cilantro(or more)
8 sprigs of Vietnamese coriander
2-3 tsp of dried red pepper flakes
8-10 thai red chili, finely chopped(or to taste)
1/4 cup of good fish sauce(or to taste)
a pinch of salt
1/2 tsp of msg(optional)
3 large limes(more or less depending on preference)
Pahok or padek(optional)
1/4 cup of uncooked sticky or glutinous rice to make toasted rice powder(use 2-3 Tbsp in the recipe)
cooked, thinly sliced tripe(optional)

Take your uncooked sticky rice and place it in a small pan on medium to medium low heat. Dry roast your rice until browned, making sure to stir it occasionally. Once toasted, place into food processor or grinder until mostly fine. Set aside.

Wash and pat dry your sirloin steaks. Lightly salt and pepper them. Add a little oil into a large skillet and fry them only until medium rare. My steaks were thin so I only did 2--3 minutes on each side. Remove them from heat and allow them to cool completely before slicing into them. Once cooled, slice against the grain and once more to make them into tiny bite size pieces.

Add all of your above ingredients into a large mixing bowl. Add 2-3 Tbsp of the toasted rice powder last. Mix well using some food safe gloves and taste check. Adjust seasoning as needed. Serve same day along with some sliced cucumbers and fresh bean sprouts.

Notes: This recipe makes quite a bit so feel free to cut recipe in half!

Strawberry Cupcakes

You will need:
1 box of white cake mix(I like Betty Crocker)
1 3 ounce package of strawberry flavor gelatin(jello)
1/4 cup of good quality cake flour(I use the Queen Guinevere brand by King Arthur flour)
1 16 ounce package of frozen strawberries in syrup or sugar, thawed, and then pureed
6 extra large egg whites at room temperature
1/2 tsp of cream of tartar
1/2 cup of vegetable oil
1/4 cup of water
pinch of salt
cupcake liners and muffin tins

For the cream cheese frosting:
8 ounces of softened cream cheese
4 ounces of SALTED and softened butter(take it out the night before)
1/4 cup of room temperature, seedless raspberry preserves.
1 tsp of vanilla extract
1 cup of powdered sugar
Pink gel food coloring
Ateco piping tips in #825 and #829
cake decorating piping bags

Preheat your oven to 350 degrees.

In a large bowl, add in your white cake mix, strawberry gelatin, cake flour, pinch of salt and mix until combined. Add in your pureed strawberries, water, and vegetable oil into the dry mixture, and using a handheld mixer, beat until smooth(I missed a few steps in the video but it's written down correctly here)! :) Scrape down the bowl a few times to get a smooth consistency but be careful not to over mix.

In a separate mixing bowl, add your room temperature egg whites plus cream of tartar and whip until stiff peaks(be careful not to over whip your egg whites)! Next, carefully fold in your fluffy egg whites(a little at a time), into your strawberry cake mixture, until all of it is fully incorporated. Using an ice cream scoop, fill your cupcake liners until 3/4 full. Bake for about 15 minutes or until toothpick inserted into center comes out clean. Immediately, remove cupcakes from pan and place them on a wire rack to cool completely before frosting.

To make the frosting: In a large mixing bowl, add in your cream cheese, salted butter, powdered sugar, seedless raspberry preserves, and vanilla extract, and beat until smooth. Add in a touch of gel, pink food coloring(more or less depending on how dark you want it) and continue to beat until smooth again. Frost your cupcakes and then garnish however way you please!

Thit kho tau/Kaw(caramelized pork belly w/eggs)

You will need:

2 pounds of pork belly cut into medium sized chunks(about 1 1/2 inch wide).
8 hard boiled eggs(peeled)
1 can of bamboo shoots(tips only), cut into medium sized chunks
the juice from 2 fresh/young coconuts(watch the vid below on how to cut into the coconut).
freshly grated ginger
1/3 cup plus 1/2 T. of good fish sauce
1/3 cup of granulated sugar(to make caramel)
1 T. of sugar(to marinade pork)
1/4 tsp of msg(optional)
black pepper(to taste)
2 pinches of salt
garlic powder
1-2 green onions, finely chopped
water

First, start out by slicing your pork belly into medium sized chunks. Add in your chopped green onion, 2 pinches of salt, black pepper, garlic powder, msg(if using), toss to coat and set aside.

Drain your bamboo shoots, rinse them under cold water, and then cut them into medium sized chunks. Set aside.

Did you make some hard boiled eggs, yet?? Just checking. :)

Next, cut into the coconuts and drain the juice out into a fine, mesh sieve or strainer. Set that aside as well.

Take your heaviest pot(heavy bottomed or thick walled pot) and turn the heat to medium. Evenly coat the bottom of the pot with 1/3 cup of granulated sugar and wait for it to liquify. This can take up to several minutes. Try not to disturb it until most of the sugar has melted. Once it has melted, swirl the pot around a few times.

Once the sugar has turned into a coppery brown, stir it a little bit, and then add in your pork. Mix well and allow the pork to cook for 5 minutes. Add in your bamboo shoots, fish sauce, fresh coconut juice, and hard boiled eggs. You only need to add enough water to completely cover the pork(the eggs do not need to be completely submerged). Bring everything to a quick rolling boil, turn the heat down to medium low, and allow to cook for 2 hours. Don't forget to lift the lid and skim off any scum that has risen to the surface. Serve with rice and a side of pickled mustard greens(recipe can be found on my site as well)! :)

Notes: Once the eggs have browned to your liking, you may remove the eggs to prevent further cooking or just do what I did in the video below. I was taught to simmer the pork for a long time so that the flavor of the caramelized sugar would remain in the pork. If you prefer more of a soupy base, then you may cook for a shorter period of time or just until your pork is tender--just remember to adjust seasoning as needed. You may sub fresh coconut water for the canned ones but keep in mind that it will be much sweeter then using the fresh ones so reduce the amount of sugar used to make the caramel. You can also use pork spare ribs or pork tenderloin if you are trying to keep an eye on your awesome figure. I prefer using pork belly and because of the hight fat content, I can only limit myself into making this dish once, every six months. :)

Pan Seared Ahi Tuna

You will need:

2 ahi tuna steaks, cleaned and patted dry with paper towels(preferably sushi grade)
3 T. of sesame oil
3 T. of the marinade(ingredients listed below)
Black and white sesame seeds

For the marinade and glaze:

1/2 cup water
some freshly grated ginger(more or less depending on your preference)
1 T of soy sauce
1 T of hoisin sauce
1/2 tsp of salt
2 T of brown sugar
1/8 tsp of black pepper
1 tsp. of cornstarch mixed with a bit of water
*Note: I recommend doubling ingredients for extra sauce

Simple salad

your choice of salad(I like spring mix)
pine nuts(for garnish)
wasabi paste(for garnish)

For the dressing:

1/2 cup of extra virgin olive oil
1 T. of apple cider vinegar
the juice from one lemon
1 T. of orange juice
1 1/2 tsp of sesame oil
1 T. of Chinese style hot mustard(optional)
salt and pepper to taste

First, make your marinade using ingredients stated above. Then, take your ahi tuna steaks and toss them in some sesame oil, along with 3 T. of the marinade. Next, gently roll all sides of the ahi tuna steaks in some black and white, toasted sesame seeds. Reserve the rest of the marinade to make the glaze.

While the ahi is resting, place the remainder of the marinade in a saucepan, and bring to a quick rolling boil. When it boils, quickly stir in your cornstarch and water mixture. When sauce starts to thicken(about 15 seconds or so), turn off and remove from heat. Set aside.

Place your cast iron skillet on medium high heat and wait for it to slightly smoke. Carefully add in your tuna steaks and cook on first side for one minute. Flip it over gently using your hand and flat spatula, and cook on the other side for 45 more seconds. Flip again and do the sides as well(I do 20 seconds or so on the smaller sides). When the ahi is done, remove from heat, place in wrapped foil, and put it in the freezer for 20-25 minutes to stop it from cooking(it also makes slicing easier).

While the ahi is in the freezer, prepare your salad and salad dressing. Remove ahi from freezer and slice to preferred thickness. Plate your salad and tuna and take your thickened sauce from earlier and place in disposable bag(or ziplock baggie). Snip the tip of the disposable bag and drizzle the sauce directly on the ahi. Decorate the plate with more glaze, wasabi paste, and some pine nuts. ENJOY!! :)

Massaman Curry(semi-homemade)

Curry shouldn't have to be a pain in the ass!! This recipe is EASY, DELICIOUS, and no one has to EVER know that it was semi-homemade! Your secret is safe with me! :)

You will need:
4 cans of pre-made Massaman Curry(Hmart sells them)!
2 pounds of diced chicken thighs
some fried tofu(optional)
1 onion sliced
1 can(16.9 ounces) of young coconut water. DO NOT USE COCONUT MILK.
1/2 a can of(11.5 ounces)pineapple juice
4-5 large carrots in large chunks
4-5 golden potatoes in large cubes
2 big handfuls of petite green beans(trimmed)
1 T. of palm sugar
1/2 tsp of msg(optional)
1/2 tsp of salt
black pepper
1 tsp of tamarind powder
1/2 T. of Knorr brand(no msg added), roasted chicken base(I purchased from Cash and Carry)
peanut oil

Open up your canned curry and remove any lime leaf if you see them. The curry in the can will look like it separated but that's normal. Once you puree it, it will no longer look like that! Lol. Place the curry into a blender and puree until smooth. Set aside. Add some peanut oil into a large, hot, stock pot. Add your sliced onion, some salt, and cook for a few minutes. Add in your chicken, stir, and cook until most of it is no longer pink. Add in a pinch of salt and some freshly grated black pepper. Then, pour in your coconut water and 1/2 a small can of pineapple juice. Stir to combine. Pour in your reserved pr-emade curry and mix well. Toss in your chunks of carrot and let the soup come to a boil. Cover and reduce heat slightly and allow to simmer for 15 minutes. Remove lid and carefully add in your potatoes. Add in your palm sugar, salt, roasted chicken base, tamarind powder, and msg if using. Stir and allow soup to come to a boil once again. Reduce the heat, cover, and allow to simmer until carrots and potatoes are cooked through. Add in your green beans, cook for 7 more minutes or until cooked through. If you are using tofu, add in your tofu in the last 20-30 minutes of cooking time. Taste check, and add additional seasoning if necessary. Serve warm over rice or with some french bread.

Notes: This curry is thick because that's how my husband likes it! He prefers to take some slices of french bread and dip it into the soup and devour the bowl until the fat lady sings(ME)!! If you prefer your soup less thick, just add more coconut water and adjust seasoning, accordingly. Soups taste even better the next day, so if you have the time, I would suggest that you make this curry the night before--just reheat it the following day! Also, this recipe makes quite a bit of curry so feel free to cut recipe in half.

Chicken Adobo

You will need:
9 drumsticks(or a little over 2 pounds of chicken)
2 bay leaves
2 cups of water
peanut oil

To marinade the chicken you will need:
1/4 cup of vinegar
1/4 cup of soy sauce
1 Tablespoon of freshly grated ginger(or more depending on preference)
1/4 tsp of salt(you may need to add more later)
3 T of palm sugar(may use sugar)
1/4 tsp of msg(optional)

Marinade your chicken for a couple of hours(preferably overnight). Take the chicken out of the fridge and bring to room temp. With your wok on medium high heat, add some peanut oil and carefully add your chicken, along with the juices. Fry chicken for about 3 minutes, turning often, then add in your 2 cups of water and your bay leaves. Let it come to a rolling boil and remove any scum that rises to the surface. Turn the heat down to medium low, cover with lid, and allow to simmer for 25 minutes. After 25 minutes, remove lid, turn the heat up a bit, and cook until sauce has reduced, about 30 more minutes. Meat should be tender, and falling off the bone. Taste check. You should get a good cross between salty/sweet and tangy!! Add more soy sauce, sugar, or vinegar if needed!

Green Tea and Melon Slushie Drink

This green tea and melon slushie is a real crowd pleaser! I saw a recipe in a Food Network Magazine for a melon slushie drink with a hint of green tea in it and knew I had to try out the recipe. The drink was only "ok" so I've tweaked the recipe to make it taste like a green tea slushie and now I JUST LOVE IT!! I can easily get into all the wonderful health benefits of green tea, like how it's rich in antioxidants that can protect you from cardiovascular disease and blah, blah, blah, but since I have only 15 minutes left before I have to leave for work, feel free to google that shit. :)

Love,
Sav

You will need:
1 1/2 cups of water+3 T of water
2 bags of green tea(I prefer the Kirkland brand from Costco)
2 T of sugar plus 1 tsp of sugar
2 tsp of matcha green tea powder(or more if you prefer)
1 inch piece of ginger, peeled and thinly sliced
3 cups of chopped honeydew melon
about 16 ounces(or 1 liter)of gingerale
1/4 cup of fresh lemon juice
8 pieces of fresh mint leaves

Bring 1 1/2 cups of water to a simmer on medium heat. Remove from heat, add the tea bags, and allow to steep for 5-7 minutes. Remove the tea bags and allow tea to come to room temperature.
Chop up your honeydew, place into ziplock baggy, flatten out the fruit, and then place into freezer overnight.
Meanwhile, bring the remaining 3 T of water, 2 T sugar, and ginger to a simmer in a saucepan over medium heat. Stir the mixture until the sugar dissolves(at least 2 minutes). Remove from heat and allow to cool then discard ginger. Stir the ginger syrup into the tea. Stir to combine and then pour into ice cube trays and freeze overnight as well.
Combine half each of the ice cubes(7 cubes), frozen honeydew, gingerale, lemon juice and mint into blender. Add in 1 tsp of of sugar and 1 tsp of matcha green tea powder and puree until smooth. Add more ginger ale as needed. Divide between two glasses. Repeat to make 2 more drinks.

Asian Inspired Caramelized Pork

Here's the thing you guys need to know about me...if I try a dish that I absolutely LOOOVE, than I totally obsess over that dish and will always try to replicate it some way, or somehow. I first had this pork dish at my fav restaurant here in town. I tried to ask the owner for the recipe with NO PREVAIL. Lol. But that didn't stop me from trying to replicate the dish here at home...and you know what...it's pretty damn close, if I don't say so myself!! The only difference is, I don't add any shrimp to my pork but it tastes great with that addition as well! Just be sure to add in your peeled and deveined shrimp into the skillet for the last 10 minutes or so(it all depends on the size of your shrimp). This dish is sweet and salty and tastes best when eaten with plain white rice. I also like to offset it with something sour, so I always make my homemade pickled mustard greens and the recipe can also be found here on my website!

-Sav

You will need:
1 pound of pork shoulder blade cut into tiny bite sized pieces.
1/4 cup of water
1 tsp-1/2 T of mam ruoc(fermented shrimp paste)more or less depending on preference
1 T of Chinese rice wine
1 1/2 T of fish sauce
1 T of oyster sauce
2 1/2- 3 T of sugar
salt
black pepper(use a lot if you like spicy)
peanut oil

Wash your pork shoulder blade and pat dry. Cut into tiny bite sized pieces. Lightly add some salt and black pepper and mix well. Set aside.
Take your water and add your mam ruoc, Chinese rice wine, fish sauce, oyster sauce, sugar and stir to combine. Set aside.
With a non stick skillet on medium high heat, add in some peanut oil. Add your pork and stir fry until they are no longer pink. Turn the heat down to medium low and allow the water to almost fully evaporate(about 10 minutes).
When the meat has slightly browned, stir your reserved sauce one more time and add into your skillet. Let the pork simmer for another 20 minutes(uncovered), until it starts to caramelize and the sauce starts to thicken. Feel free to stir it once or twice while it's simmering away. Serve hot with a plate of rice!!

Notes: I had the idea that some finely minced lemongrass would probably be the icing on the cake in this recipe but I used it all when I made a popular Vietnamese soup(bun bo hue). Next time, I'm def going to add some in and I will let you guys know how it turns out!!

Easy Chicken and Bok Choy Stir Fry

Let's face it...most people think that there just isn't enough time in a day!! If you're crunched on time and craving some restaurant style stir fry, then look no further!! This stir fry is delicious, packed with veggies and protein, and takes 25 minutes to make AND prepare!!

You will need:

10 ounces of chicken thighs cut into bite sized pieces
9 ounces of mushroom chopped into bite sized pieces
11 ounces of baby bok choy(or 5 small bunches)
half of an onion sliced
3 cloves of chopped garlic
1 tsp of freshly grated ginger
1/4 tsp of msg(optional)
1/8 tsp of salt
some black pepper
peanut oil
2 tsp of cornstarch with a little bit of water(you will also add 1 tsp to the chicken while it's marinating).
green onion for garnish
dried red chilis(optional)

For the sauce you will need:

2/3 cup of water
1 T of good fish sauce
2 T of good oyster sauce
1 T of soy sauce
1/2 T of sugar
2 T of rice wine

Make your sauce and set it aside. Meanwhile, chop up your chicken into bite sized pieces. Add 3 T of the sauce to your chopped chicken. Add in your black pepper, 1 tsp of cornstarch, and 1 tsp of ground ginger. Mix to combine and allow to marinade while you work on your veggies.

Wash and pick apart your baby bok choy and set aside. Clean and chop up your mushrooms and set aside as well.

Add in some peanut oil into a hot wok(medium high heat). Throw in your sliced onions. Add in a pinch of salt and cook for 1 minute. Add in your chopped garlic. Cook for 20 seconds or until fragrant. Add in your marinaded chicken. Stir fry until cooked through.

Add in your mushrooms plus a little bit of reserved sauce so nothing sticks to the pan. The mushrooms I use take a little bit longer to cook so if you use a different kind it may cook faster so keep an eye on it. Put the lid back on(turn down the heat a bit) and allow to steam until cooked to your liking.

Remove lid, stir, and then add in your baby bok choy. Add in the rest of the reserved sauce, stir again, and allow to cook uncovered for 1-2 minutes. After 2 minutes, mix 2 tsp of cornstarch(or more if you like more gravy-like)and a bit of water together, make a well down the middle of the wok, and pour the cornstarch in. Mix it well with the sauce, give everything one more big stir, and allow it to cook for one more minute to thicken. Add in some more black pepper if desired and also some dried red chili too!

Garnish it with some sliced scallions and serve hot with some steamed rice!! YUMMY!!! :)

How to make chocolate bark

There are many ways to have fun with chocolate bark. You can use dark or white chocolate, add nuts or dried fruits for an added kick. Today, I'm making thin pieces of chocolate bark to use as a side garnish for my mini creme brulee. They are super easy to make but will look like you spent all day on them! Whatever the occasion, they are soooo much fun to make and will surely please all of your guests!

You will need:
Good dark chocolate(I like Lindt)
White chocolate
Some sort of plastic sheet(or parchment paper)
Cookie sheet
Piping bags or ziplock bag

Place your parchment paper or plastic transfer sheet on a cookie sheet and set aside. Watch the video below to see where I got my plastic transfer sheet.

Take your dark chocolate and chop it up into smaller chunks. Microwave for 1 minute(if you are using a full bar of chocolate), remove and stir. Place back into microwave, and microwave for another 15 seconds. Stir until smooth. If you need to, continue heating chocolate using 15 second increments. Don't overcook it. If you do, it will become grainy and you will have to throw it out!

Using a spatula, spread a thin layer of melted chocolate onto your plastic transfer sheet. Reserve a small amount and place into a disposable piping bag for later use. Place the chocolate in the fridge and allow to harden while you continue with the white chocolate.

Melt your white chocolate using the same process as stated above. Place it into a disposable bag and snip off a tiny bit off of the end. Start to drizzle the white chocolate over the dark chocolate using whatever technique/design you'd like! Allow the white chocolate to harden before drizzling some dark chocolate over the tops as well. Place finished product in the fridge and allow to harden overnight. Break up pieces of your chocolate bark and use it in whatever way you'd like!

Notes: If you want to get real fancy, online stores carry sugar transfer sheets with beautiful and intricate designs that transfer onto your chocolate once hardened. I plan on ordering some next week and I will post a video on the outcome soon!! Until then, thanks for stopping by and watching the vid!! :)

Mini Creme Brulee

There are two things that I almost ALWAYS, order for dessert at a restaurant: tiramisu or creme brulee. I've had good creme brulee and I've had bad ones...but although I may be partially biased, my creme brulee may be one of the best! Don't want to believe it?? Give a try!! I DOUBLE dog dare you to NOT LIKE IT!! :)

-Sav

You will need:
1 pint of heavy cream
1 cup of Creme Brulee coffee creamer by Nestle
6 extra large egg yolks
1/4 cup of caster sugar
1 tsp of vanilla bean paste(or 1 tsp of vanilla extract/1 vanilla bean pod)
hot water
Raw turbinado sugar for the tops
Preheat your oven to 325 degrees.

Place your heavy cream, creme brulee coffee creamer, and vanilla bean paste in a pot and bring it to a quick rolling boil. Turn off heat, remove and set aside. Allow to cool for 20 minutes.

While your cream mixture is cooling, take your caster sugar and whisk it into your egg yolks until it's a pale yellow color. Once your heavy cream mixture has cooled slightly, pour it into something with a spout to allow easy pouring. Pour in a few dribbles of heavy cream into the egg yolk mixture to temper. Never stop whisking to prevent cooking your egg yolks. Slowly, start to incorporate the heavy cream in a steady stream and once you've got half of it mixed in, you can start pouring in heavier streams until you're done.

Strain the mixture using a fine mesh sieve and again, pour it into something with a spout.

Take a roasting pan or cake pan and place your mini ramekins in them. Transfer your pan onto your middle oven rack(careful your oven is hot, duh)and slowly fill each ramekin. SLOWLY, add in some hot water, being very careful not to get any water into your creme brulee. Bake for 25- 30 minutes if you are using mini ramekins or up to 45 minutes or more for larger ramekins. They are done when they slightly jiggle in the middle when tapped.

Remove from oven and let them cool before placing in fridge to allow it to fully set! I recommend leaving them overnight, which is great cause I love being able to do things a day ahead before a big party! Remove from fridge and allow to come to room temp before adding raw sugar to the tops and torching. Wait 5 minutes to allow the tops to harden, then serve immediately!

Notes: If you can't find raw sugar and only have white granulated or brown sugar on hand, I recommend that you "dry" them out before you torch it. I would place an equal amount of white and brown sugar, on a cookie sheet and place it in the oven immediately after you've finished baking the creme brulee. Prop the door open and place the cookie sheet on the lowest oven rake if possible. "Bake" for 10 minutes, let it come to room temp, and then proceed with torching.

Baked bbq chicken buns

Ah, yes...the long awaited baked bbq buns tutorial! And it only took me, what...4 months to post! LOL. I really am sorry for the delay, but I'm glad I didn't post the original recipe because this one is GOLDEN. I changed the recipe a few times because I always felt like something was missing. I also loved the fact that with the final recipe, I used the same dough used for my cinnamon rolls(w/the addition of an extra teaspoon of dough enhancer). Don't skip out on the dough enhancer...it gives the dough the softness and elasticity needed to help you mold your dough into round balls without tearing through it. Don't be discouraged when shaping your buns...it can be very frustrating at first--but if you follow my recipe and technique shown, I'm sure you'll all be experts in no time!!

-Sav

Watch the video below to learn how to make the dough first!



For the filling you will need:
2 thighs or more from a leftover cooked rotisserie chicken(I like the ones from Costco).
2 T of finely chopped shallot
1 1/2 - 2 T of red roast pork seasoning mix
2/3 cup of water
2 T of oyster sauce
1/2 T of apple cider vinegar
2 T of hoisen sauce
1 T of ketchup
1/4 tsp of black pepper
1/2 T of cornstarch mixed with 1/2 T of water
peanut oil
parchment paper
large baking sheet
spray bottle filled with water
1 extra large egg yolk mixed w/ 1 T of water

Take your leftover chicken and give it a nice chop on your cutting board. You don't want any large pieces because it will make it harder for you to fill. Place in a bowl and set aside.

Mix your water, red roast pork seasoning mix, oyster sauce, apple cider vinegar, hoisen sauce, ketchup, and black pepper in small bowl. Set aside.

Mix your cornstarch with 1/2 T of water and set aside.

Add some peanut oil into a hot pan(on medium-medium heat) and add in your chopped shallots. Once translucent, add in your marinade. Let it come to a quick rolling boil and then pour in your cornstarch mixture. Let that thicken up your sauce and then remove from heat and pour over your chopped chicken. Stir to combine and once cooled down, cover and refrigerate OVERNIGHT!

How to fill and form your buns:

Before you begin, make sure you have your large baking sheet topped with parchment paper. Don't forget to lightly spritz it with some water.

After your dough has gone through the first rise(assuming that you've gotten the recipe from my cinnamon roll tutorial) remove the saran wrap from the bowl and dump your dough onto a clean work surface. Immediately, roll your dough up into a log. Cut the log into 12 equal pieces.

Take one piece of dough(keep the others under a dish towel to avoid them drying out)and using a rolling pin, flatten it out one or two times and then continue by flattening out the edges ONLY, creating a circle. You want to leave more dough in the middle so that when you pinch to seal your buns, your filling will end up in the middle because as your pinching to seal--you're also pushing down that filling to the bottom(which will later become the top). This will also prevent any filling from breaking through the buns.

Place 1 T of filling in the middle(you can add a little bit more at a time once you get the hang of shaping and sealing them). Pick up your dough just as you would a taco and then bring up the other two remaining sides as well to join the middle and pinch to seal. Don't spend too much time pinching. Turn the dough over, place on your work surface, and give it a few quick spins to seal, and place on parchment paper. Continue with the remaining dough.

Once all filled, cover with a waste basket liner(or large dish towel) and allow to rise for 25 minutes. After 25 minutes, brush the tops with an egg glaze(make sure you get the sides too) and lightly spray the tops with water. Bake in a 350 degree oven for 20 minutes, ROTATING ONCE FOR EVEN BROWNING. Serve immediately!! YUMMY!! :)

If you're new at making these, you will probably have a few(or a lot) of buns with not that much filling. What the hay, sometimes I don't put enough filling...but in that case, just warm up your filling, cut your baked buns in half, and fill them with more filling AFTER they've come out the oven! PROBLEM SOLVED! Of course, when you're serving these to guests, you probably want to make sure you've got the technique down first, because there is nothing like seeing a hungry person biting into a baked bun and seeing absolutely NO FILLING IN THE MIDDLE! They kind of get this "WTF" type of expression going on! Haha.

WHEEL OF FORTUNE!!

Hey, everyone! Just wanted to let you guys know that I will be appearing on Wheel of Fortune NEXT Tuesday, March 13th@ 7pm Pacific time!! Tune in to watch me spin the wheel!! :)

Mini Nutella and Banana Crepes

You will need:
1 1/3 cup of flour
3 T of ricotta
3 eggs
3/4 cup of milk
3/4 cup of cold water
4 T of melted butter(plus more for frying crepes)
1 tsp of vanilla extract
1 T of sugar
1/2 tsp of salt

Optional garnishes and filling:
Nutella
strawberry or raspberry jam
whipped cream
bananas
powdered sugar
*you will also need a two inch biscuit cutter(optional)

Put all of the ingredients listed above into a blender. Blend it for 30 seconds. Stop motor, scrape the sides down to make sure you have no flour sticking to the sides. Put the lid back on and puree for 30 more seconds.

Place a stainless steel skillet on your stovetop and turn heat on to medium. When it's nice and hot, add in some butter and swirl it around the skillet. Lift your skillet up OFF of the stove and quickly pour in some batter and swirl that around to evenly distribute the batter as well. Place skillet back on stove top and allow to cook until slightly browned on bottom. Once browned, flip over and cook for 15 more seconds or so.

Watch my video below on how I prepare these cute, mini, bite sized desserts!

Peaches and Cream Mousse Parfaits

Hello, my friends!! These little guys are almost too cute to eat, aren't they?? These take literally MINUTES to prepare and are so fun to make! I promise you, that no matter what kind of crowd you're serving...that your guests will be utterly IMPRESSED!! I made these at my husband's 30th bday bash and they were a hit! The only difference, was that I used mango puree instead of peach puree when I served these last November. The requests for the recipe came pouring in but I told everyone that they would have to wait until I posted the recipe on Youtube. Am I thoughtful, or what?? :)

Love,
Sav (Oh, and fyi--scroll all the way down to view the video on how to make these!)

You will need:

2 cans of peaches in light syrup(if you are using fresh fruit you will need about 3 cups of fruit puree)
1/4 of NAKED BRAND Mango Smoothie(or you may add some peach schnapps for a little kick)
1 tsp of orange extract
1 cup of caster sugar(pulse sugar in food processor for 20 seconds)
2 extra large egg whites(at room temperature)
1/2 cup of boiling water
1 package of gelatin
1 cup of heavy whipping cream
2 drops of GEL food coloring

For the whipped cream topping:

2 cups of heavy whipping cream
1 Tablespoon of vanilla extract
2/3 cup of powdered sugar

You will also need:

some shooter glasses/mini dessert glasses
piping bags and a star cake tip
an egg carton(optional)

Drain out all the liquid from your canned peaches. Add in your peaches, orange extract, caster sugar, and mango smoothie(or liqueur of your choice) into a blender and puree until smooth. Pour your peach puree into a large bowl and set aside.

Add the gelatin into the boiling water and stir until completely dissolved. Set aside and allow to cool slightly and then add it into your peach puree. Stir to combine. Also add in two drops of gel food coloring. I didn't film that part, but it's important you add it in to retain that pretty peachy color.

Beat your egg whites until stiff. Set aside.

Beat your heavy whipping cream in a well chilled bowl until stiff. Using a balloon wire whisk, start off by taking some whipped cream and folding it into your peach puree. Once combined, take a little bit of your egg whites and fold it in gently as well. Interchange the two and repeat the process a few more times.

Next take your shooter glasses and place them at an angle on your egg carton. Place your egg carton on a large baking sheet...it makes transferring your mousse into the fridge a lot easier. Put your mousse into something with a spout, and then gently pour until the mousse reaches the top of the rim. Repeat with the rest of the glasses. Once all filled, move them into fridge and allow to set overnight.

Take some mini martini glasses, wet the rim very well with some water, and swirl the glasses in some orange or yellow sprinkles. Pour in your mousse half way up the glass. Once done, place into the fridge as well.

Once the mousse has set make your whipped cream topping. Add heavy cream into well chilled bowl and beat until soft peaks. Add in your vanilla extract and powdered sugar and beat until stiff. Place some whipped cream(reserve the rest) into a disposable piping bag or ziplock baggy and cut about 1/4 inch or so off of the tip. Pipe the whipped cream into the shooter glasses just until you hit the rim. Using a different piping bag, fitted with a star cake tip, pipe the tops, using a circular motion, just as you would when frosting a cupcake. Garnish with mint and refrigerate until ready to serve!

If using mini martini glasses--first add a dollop of whipped cream and then flatten it out. Then top with whipped cream using the star tip just as described above. Garnish with mint leaves. Refrigerate until ready to be served!

Notes:

If you can find ripened mangos where you are then I suggest you try that variation out too! Since I couldn't find ANY ripened mango in town I decided to try out peaches and this variation is delicious too!! Just take a few mangos, peel the outer skin, rough chop the mango, and puree in blender the same way as in the video! Add in some of your favorite fruity liqueur to make it even MORE FANTABULOUS! :)

The Ultimate Cinnamon Roll Recipe

Mmm..Cinnamon rolls!! Not just any cinnamon roll...these are super soft, HUGE, and taste HEAVENLY!! They may not be forgiving for my figure, but what the hell, I was having a terrible day and the fat girl inside of me was DYING to come out and play! Try this recipe out and you won't be disappointed!!

-Sav the savage

For the dough you will need:

1 cup of warm water
2 tsp of active dry yeast
1/4 cup of sugar
1 extra large beaten egg
3 1/2 cups of unbleached all purpose flour
1 T of potato flour(NOT POTATO STARCH/POTATO STARCH FLOUR)
*3 T of bakers special dry milk powder
1 T of vital wheat gluten
*1 tsp of diastatic malt powder or dough enhancer(use 2 tsp of malt powder if you are using this dough for baked bbq buns!!)
1 1/2 tsp of salt
Vegetable oil
Softened butter for pan

For the filling you will need:

1/3 cup of brown sugar
3 T of white sugar
1 1/2 tsp of cinnamon
2-3 T of melted butter

For the frosting you will need:

2 pkgs of softened cream cheese
1 stick of SALTED butter
1 1/4 cup of powdered sugar(or more if you like it sweeter)
1 tsp of vanilla extract
*This frosting makes enough for two batches so cut recipe in half or keep the rest in an airtight container and keep in fridge for later use).

*You can purchase the diastatic malt powder and baker's special dry milk from King Arthur's website! I wouldn't skip out on these two items because I KNOW, it's what sets my recipe apart from others. The result is a softer and fluffier cinnamon roll. Bakers dry milk powder is NOT the same as the dry milk powder found in your local grocery store! A lot of people use milk in their recipe but I find that dry milk powder works best, especially when using with yeast. If you MUST use milk, use skim milk instead of whole milk.

Here's a link to King Arthurs website: http://www.kingarthurflour.com

Take your warm water and add in your sugar. Sprinkle in your yeast and allow to proof for about 5-7 minutes or so. You know your yeast is activated when your mixture looks foamy/creamy.

While your yeast is proofing, take your all purpose flour, potato flour, vital wheat gluten, salt, diastatic malt powder, and bakers dry milk powder, and combine them in a large mixing bowl.

Take your egg and slightly beat it with a fork and set aside.

Once your yeast is activated, give it a small stir to loosen up the sugar that has sunk to the bottom. Pour it into your flour mixture along with your beaten egg. Mix it with a wooden spoon until fully incorporated.

Pour your dough into a food processor and pulse for about 1 minute and 20 seconds. Take a small handful of flour and spread it on a clean work surface. Dump out your dough onto the counter and work quickly with your hands to make a small, more manageable ball. It doesn't need to be completely smooth for this part. It'll be slightly tacky and wet, but try to refrain from adding any additional flour.

Place your dough into a slightly oiled bowl. Toss the dough to coat to prevent a crust on the tops. Cover the bowl with saran wrap and allow to double in size, about an hour.

While your dough is rising, make your filling. Mix your cinnamon, brown sugar, and white sugar in a small bowl and set aside.

After an hour or so, remove your dough from the bowl, and place it on a lightly floured surface. Take your lightly floured rolling pin and shape your dough into a large rectangular shape, trying to make it as even as possible.

Take some melted butter and spread it over the dough but not all the way to the edges.

Take your brown sugar and cinnamon mixture and spread it on the melted butter, leaving at least 1/4 inch space along the borders.

Roll up your dough into a tight log and pinch to seal the seams. Do the same to the ends.

Take a pastry cutter or serrated knife and lightly coat it with some baking spray. Cut your log in half at first and then proceed with cutting the rest into even slices. If you want really big cinnamon rolls, cut 6 to 8 slices instead of 10-12. The bigger the slices, the faster the second rise as well!

Take some softened butter and spread it in your baking dish.

Place your rolls cut side down in your baking dish, spray some cooking spray(like pam) on a piece of saran wrap, cover your pan, and then wait till tripled in size. Don't forget to allow some room for your rolls to grow(at least 1/4 inch to 1/2 inch in between each roll). Let them rise in a warm, draft free place until tripled in size! Two hours is a good time for me but may differ for you!

Once your rolls are ready, bake them in a preheated 325 degree oven for 25 minutes.

While your rolls are baking, take your softened cream cheese, softened butter, powdered sugar, and vanilla extract and beat until nice and creamy. Taste check and add more powdered sugar if you wish. Set aside.

Once your cinnamon rolls are done baking Take some melted butter and lightly coat each roll. This will add to the overall softness of it. Immediately, take your cream cheese frosting and slather them all over the rolls while they are still hot. Serve warm and ENJOY!!

Notes: If you wish to make these ahead of time and want to have some ready for breakfast then you can place the rolls in the fridge, overnight, during their last and final rise. In the morning, take the rolls out and allow them to come to room temp before baking. If you want to speed up the process, pre heat your oven to the LOWEST temp you can(mine is 170 degrees) place a pot of boiling water in the bottom of your oven, and then place your rolls in there and allow them to puff up for about 15 minutes or so. I must admit though, that I have NOT tried the overnight method with my recipe yet but plan on doing it soon! If there's any problem with this method, please do bring it to my attention! Thanks ahead of time! :)

Wheel of Fortune trip Vlog Episode 2

Vegetarian Egg Mcmuffin(healthier alternative to sausage egg mcmuffin))

Whoever made the rule that we could only order a sausage egg mcmuffin from Mcdonald's between the hours of 5-10 am were IDIOTS!! How on earth can I satisfy that craving at 3 pm when the damn drive thru lady won't let me order my favorite sandwich!! I guess it's just as well though, considering that if I could, I would probably be a 500 pound Asian woman...

On a much lighter note, I came up with this quick and easy copycat recipe so that everyone can enjoy this delicious sandwich ANY TIME OF THE DAY! It's also half the fat because I use an all veggie pattie that tastes pretty darn good, slathered in between a buttered up piece of english muffin. I have to admit though, that I will ALWAYS be a sucker for the sausage patty that Mcdonald uses for their Mcmuffin! At least with this recipe, you have the option of going healthier. You can omit the butter(can't see why you would want to),use fat free sharp cheddar cheese, use ALL egg whites, and even use fat free english muffins as a substitute! Although, I will warn you..I tried the fat free english muffins before and they don't taste very good! Nonetheless, how awesome is it that you can enjoy a favorite sandwich of yours with only half the calories?!? TRY THIS RECIPE...YOU WON'T BE DISAPPOINTED!!

Love Always,
Sav

You will need:

A tin food can with the top lid and bottom completely removed
one whole egg(or just egg whites if you wish)
one Morning Star veggie patty(original tastes the best)
an english muffin
slice of cheese(I like American)
butter
a large pot with lid to cover
cooking spray
some water

Crack your egg into a small bowl and lightly salt and pepper

Place your tin can into an ungreased and unheated non stick pot. Turn the stove up to medium-medium high heat. Put the lid on and allow the pot and can to heat up before adding in egg.

Spray the bottom of the tin can with some cooking spray. Carefully, drop in your egg. Add a little bit of water to pot(just enough to coat the bottom of pan). Put lid back on, and allow to cook for 5 min or so. Check your pot at least once during cooking time and add more water if it has evaporated before your egg is fully cooked. When your egg looks cooked but you still have more water in your pot, remove the lid and turn up the heat to high for a quick second, to allow your water to evaporate. Remove and set aside.

Follow the directions on the Morning Star package. You can choose which way you'd like to cook them. It should take a good 8-10 minutes.

Here's a picture of what the packaging looks like:

When your veggie patties are almost done, start buttering up your english muffins and place them buttered side down in a large skillet. Once they've browned, flip them over and place a slice of cheese on it and allow it to sit for about 10-15 seconds. Remove from heat.

Check on your veggie patties and remove them when they have fully cooked through. Now all that's left is putting it all together and well, do I really need to tell you how to do that?? :)

I'm going to be on a game show!!