Orange Chicken

INGREDIENTS:

1 pound of cubed chicken tenderloin

canola oil

1 gallon sized freezer ziplock baggie

toasted sesame seeds

FOR THE MARINADE:

1 egg white

2 Tablespoons of double black soy sauce (may sub for soy sauce)

2 Tablespoons of Shaoxing wine (may sub for dry sherry)

1 Tablespoon of Mirin (preferably Kikkoman brand)

1/4 teaspoon of baking soda

3 Tablespoons of cornstarch

FOR THE DRY COATING:

1/2 cup of flour

1/2 cup (extra crispy) tempura mix

1/2 cup of cornstarch

1 teaspoon of baking powder (preferably the Rumford brand)

1 tsp of kosher salt

FOR THE ORANGE SAUCE:

1 jar (17.25 ounces) of NATURAL orange marmalade fruit spread (no high fructose corn syrup or corn syrup in the ingredients!)

1 (8 ounce) jar of plum sauce (may sub for oyster sauce)

1/2 cup of (no pulp, not from concentrate) orange juice OR hot water

2-4 Tablespoons of vinegar

1/4 teaspoon of salt (or to taste)

freshly grated ginger (to taste)

MAKE THE ORANGE SAUCE:

1. Combine the orange marmalade, plum sauce, and orange juice (or water) into a food processor or blender and pulse until smooth. Stop the motor and add in 1/4 tsp of salt, freshly grated ginger, and 2 Tablespoons (or more) of vinegar into the food processor. Taste check for seasoning. Pour orange sauce into a bowl and set aside.

MAKE THE MARINADE:

1. In a medium sized bowl, whisk the egg white with a fork until frothy. Add in the soy sauce, shaoxing wine, and mirin. Whisk well.
2. Pour half of the marinade into a small bowl to reserve for later use.
3. Into the medium sized bowl, add in the baking soda and cornstarch. Whisk until combined and then pour the mixture over the cubed chicken tenderloin. Mix well and set aside.

MAKE THE DRY COATING:

1. Into a GALLON sized freezer bag, add in all of the ingredients for your dry coating. Mix well and then pour in the reserved chicken marinade sauce. Use a fork to gently mix everything together and then dump in your marinaded chicken pieces. Close up the ziplock baggie and then shake, shake, shake! Try to evenly coat it as best you can.
2. Into a cast iron skillet on medium high heat, add in some canola oil. Check the temp of the oil by using the end of a chopstick: dip it into the hot oil, and if bubbles form around it, it’s hot enough to fry! :) Add in your coated chicken pieces and fry for about 4-5 minutes until golden brown. Make sure to not overcrowd your skillet. Cook in batches if you have to. Remove cooked chicken and place on paper towels to soak up excess oil.
3. Place cooked chicken into a mixing bowl and pour in some orange sauce. More or less depending on your preference. Sprinkle in some toasted sesame seeds. Serve with rice.

NOTES:
-Recipe for my orange sauce makes a lot, so, feel free to cut the recipe in half.
- Any unused orange sauce can be refrigerated for later use!
- Want it spicy? Feel free to add in some chili flakes or ground chili paste into the finished orange sauce, mixing it in by hand.

BBQ Pork Steamed Buns

I am obsessed with these bbq pork steamed buns! They are reminiscent of the siopao I used to get from this little Filipino bakery years ago! They are slightly sweet, slightly tangy, and oh so fluffy! I know that I always say that things are easy to make but that's because it is! Lol. Purchasing pre-packaged mix helps tremendously with this recipe, but if you would like to make the dough from scratch, feel free to check out my recipe here.


INGREDIENTS:

(approximately) 2.4 pound pork shoulder butt roast (seasoned well with salt, pepper, onion powder, and garlic powder)

1 cup of freshly chopped pineapple

1 jar of your favorite bbq sauce (I prefer Sweet Baby Ray's Hickory and Brown Sugar)

1/4 cup of hot water

1 Tablespoon of brown sugar (optional)

black pepper

FOR THE DOUGH

1 package of dumpling (banh bao) flour--you will need to follow the directions according to the packaging, so make sure you have the ingredients for your mix.


YOU WILL ALSO NEED:
12 parchment squares

Steamer

vinegar


INGREDIENTS FOR BBQ PULLED PORK:

1. With your crockpot on high, add in a layer of bbq sauce and HALF of your chopped pineapple. Add in your seasoned pork shoulder butt roast, fat side up.
2. Cover the pork with another layer of bbq sauce and the rest of your chopped pineapple.
3. Add in 1/4 cup of hot water, cover, and cook on HIGH for 4 hours.
4. After 4 hours, remove lid, flip pork over, and cook on HIGH for another 2 hours.
5. Once pork is fork tender, remove pork from crockpot and shred it.
6. Drain the juices/pineapple from the crockpot using a colander. Discard the pineapple and save the sauce. Taste check for seasoning. Add a Tablespoon of brown sugar(optional) and two big pinches of black pepper. Mix well. Pour the sauce over your shredded pork and mix well. Refrigerate until cold.

MAKE THE DOUGH:

1. Follow the directions on the packaging for your steamed buns/banh bao/dumpling mix.
2. Roll out your dough into a 16 inch long log and divide equally into 12 pieces.
3. Flatten out the dough into a circle (the circumference should cover your palm), making sure that the middle of the dough is thicker than the outer part.
4. Using an ice cream scoop, place a scoop of bbq pulled pork into the middle of the dough. Bring the sides up and pinch to seal. Make sure to keep any unused dough under a clean wash cloth to prevent drying them out. Place filled dough on a piece of parchment square and repeat with the rest of the dough until finished.

STEAM THE BUNS:

1. Place some water into your pot and pour a couple of Tablespoons of vinegar in there. Add your steamer compartments on top of your pot. Cover with lid and bring water to a quick rolling boil. Turn down heat to medium. Wipe down the inner compartment and make sure it's dry before adding in the formed buns. It's also important to not have the boiling water touch the base of the compartment. That will lead to soggy buns.
2. Place some of your buns into the dry steamer, being careful not to overcrowd them. You may have to work in batches. Steam the buns for 10 minutes. Remove the lid, wipe it down, cover again, and steam for an additional 10 minutes (total time: 20 minutes). Repeat with the rest of the buns until all have been steamed.

NOTES:

Once your buns are done steaming, do not leave them in the steamer. The bottoms will get soggy! Remove them from the steamer and allow them to cool down completely before individually wrapping them in saran wrap. These can be refrigerated (for up to 3-5 days) and then reheated in the microwave until warm.

The BEST Sausage Buns

I have to admit, I'm not much of a hot dog person--but THESE sausage buns?!? Oh man, I could eat 2 of them to myself, in one sitting. Some may argue and call these beauties, pigs in a blanket; some may call them, sausage buns or sausage rolls--whatever you want to call them...just know that you will be doing yourself, plus your friends and family a HUGE favor, by showing up to the party with a tray of these bad boys. Bet you didn't think that these were that easy to make, huh? :)

INGREDIENTS:

FOR THE STARTER:

1/2 cup of whole milk

1/4 cup of bread flour

FOR THE DOUGH:
4 cups of bread flour (plus additional for kneading)

1/4 cup of sugar

2 packets of instant active dry yeast or 1 Tablespoon (I prefer Red Star's Premium Instant Yeast w/Dough Enhancers)

1 cup of very warm water (NOT TOO HOT)

1 teaspoon of Italian seasoning

1 large egg

2 Tablespoons of canola oil (may sub for any oil)

1 teaspoon of salt

1 1/4 cup grated extra sharp cheddar

6 pieces of cooked bacon chopped (cook bacon until just browned for best results)

16 bun length hot dogs (I prefer Nathan's brand) removed from the packaging and patted COMPLETELY dry

toasted sesame seeds (optional)

FOR EGG WASH:

1 large egg yolk

1 Tablespoon of water

FOR THE HONEY, MAYO, MUSTARD SAUCE:

olive oil mayo

honey mustard

honey

salt (to taste)

pepper (to taste)

INSTRUCTIONS:

1. Make your starter/roux by combining 1/4 cup of bread flour with whole milk. Stir well and microwave on high for 30 seconds. Mix well. Microwave on high, again, for additional 30 seconds. Mix well. If your mixture has not thickened and isn't resembling dense, mashed potatoes at this point, microwave for an additional 15 seconds. Mix well and allow for this mixture to cool down to warm (about 15 minutes).

2. Into your stand mixer, add in 4 cups of bread flour and your sugar. Stir. Add in your yeast, warm water, oil, egg, and then your warm roux. (Make sure to follow that order.)

3. Knead in your mixer for about 30 seconds. Stop mixer and add in your Italian seasoning, grated cheese, chopped bacon, and salt. Knead again. After about 3 minutes, check the dough. If it's too sticky, add in more flour, 1/4 cup at a time, until no longer sticky. Dough should still feel slightly tacky but also should not stick to the sides of the bowl while mixing. (I usually need an additional 1/4 cup, but have gone up to 3/4 cup before.) Knead for 8 full minutes.

4. Place dough on clean work surface and shape into a ball. In the same mixing bowl, spray in some coconut oil spray. Place dough in bowl, spray the top of the dough, once more, and then cover with saran wrap until doubled in size. Should take about 20 minutes if you're using an instant yeast and it's warm where you are.

5. Remove proofed dough from the mixing bowl, place on a clean surface and punch it down a few times to release any air bubbles. Knead the dough for a few minutes or until the dough has been kneaded to it's original shape. Divide the dough in half, and cover the unused dough with a clean cloth.

PREHEAT OVEN TO 350 DEGREES F.

6. Using a rolling pin, shape the dough into a 8x12 inch rectangle. Using a pizza slicer or knife, cut the dough into 8 even sized strips. Take a strip of dough and give it a tight twist, then roll the twisted strip over a hot dog piece. Make sure to tuck in the dough on both ends. Repeat until done.

7. Place wrapped hot dogs on a large baking sheet, fitted with a piece of parchment paper. (You may need two baking sheets if you don't have a large one like mine.) Brush the tops of each bun with the egg wash and finally some toasted sesame seeds. Bake for about 25 minutes, or until the tops are lightly golden brown. (There is no need for a second rise when making these; they go straight in the oven! I told you they were easy!)

TO MAKE THE DIPPING SAUCE:

Combine mayo, mustard, and honey into a bowl and mix well. I just eyeball this sauce and taste check as I go along. Add in a pinch or two of salt and season with black pepper.

NOTES:

-You can try halving the recipe if you do not want to make 18 sausage buns. I don't do that, because every time I try to cut my bread recipes in half, they never turn out as good. OR you can simply freeze the wrapped hot dogs and bake them later. I have not tried this method, yet, but I don't see why it wouldn't work! Just make sure to bring the wrapped sausage buns to room temp before baking.

Milk Buns with Coconut Cream

FOR THE STARTER:
1/2 cup of whole milk

1/4 cup of all purpose flour

INGREDIENTS:
2 Tablespoons of melted unsalted butter

2 Tablespoons of avocado oil (may sub for any oil)

4 cups of all purpose flour

1/4 cup of all purpose flour (to be added during kneading)

1/2 cup of sugar

1 cup of warm water (not too hot!)

2 packets of INSTANT yeast or 1 Tablespoon ( I recommend this brand for this recipe)

FOR THE COCONUT CREAM FILLING:
1 can (14 ounces) of COCONUT CREAM (do not use coconut milk)

1/4-1/2 cup of powdered sugar (depending on how sweet you like it!)

3 cups of prepared whipped cream (may sub for full fat cool whip or make your own. I use Rich's Whipped Cream where I purchased from Cash N Carry)

OPTIONAL:
desiccated coconut flakes (unsweetened)

melted unsalted butter

16 inch disposable decorating bags

INSTRUCTIONS:

1. Melt your butter in the microwave. Stir in your oil and set aside.

2. Make your starter/roux by combining 1/4 cup of all purpose flour with whole milk. Stir well and microwave on high for 30 seconds. Mix well. Microwave on high, again, for additional 30 seconds. Mix well. If your mixture has not thickened and isn't resembling dense, mashed potatoes at this point, microwave for an additional 15 seconds. Mix well and allow for this mixture to cool down to warm (about 15 minutes).

3. Into your stand mixer, add in 4 cups of all purpose flour and sugar. Stir. Add in your yeast, warm water, melted butter/oil, and then your warm roux. (Make sure to follow that order.)

4. Using your dough hook attachment, knead for 1 minute. Add in your salt and 1/4 cup more of all purpose flour. Continue to knead for 8 more minutes until dough is soft and has formed a ball underneath the dough hook.

5. Place dough onto a clean work surface. Knead until you form a smooth ball.

6. Spray mixing bowl with some cooking spray. Place your dough into mixing bowl and spray over it with more cooking spray. Cover with saran wrap and wait for it to double in size.

7. Place dough onto the counter and punch it down to release any air bubbles. Using the fold-over method, knead the dough back down to its original size and until most of the air bubbles are gone.

8. Divide dough into 16-18 equal sized pieces. (Watch my video below for a visual.) Cover your unused dough pieces with a clean, dry cloth. Next, use your hands to make each little piece into a smooth ball, and then using a rolling pin (I use a plastic one used for fondant), roll it out a bit, but making sure to keep it in a circle. Pinch the sides up to create a taco shape, pinch to seal. Place the shaped buns onto a baking sheet fitted with some silpat or parchment paper. Repeat with the rest.

9. Cover your shaped buns with a clean, dry cloth and wait for them to get puffy (not exactly doubled in size; these will rise quite a bit during baking!), about 20-30 minutes.

MAKE YOUR COCONUT FILLING:

Into a large COLD mixing bowl (I put mine in the freezer for a bit), add in your coconut cream and powdered sugar. Whip for several minutes until thickened. (Coconut cream does not whip into stiff peaks.) Using a flat spatula, gently fold in 3 cups of prepared whipped cream. (Store bought, full fat whipped cream would be you your best bet because it's more stabilized.) Place your coconut cream into the fridge until ready to use.

Preheat your oven to 350 Degrees F.

10. Bake your buns for about 20-25 minutes or until tops have become slightly browned.

11. Remove your buns from the oven, and one by one, brush the tops with melted butter and then coat in coconut flakes. Allow for these to cool for 30 minutes before slicing and filling. Taste best eaten the same day!

NOTES:

-Good yeast is important in this recipe. I buy Red Star's Platinum Superior Instant Yeast w/dough enhancers from Safeway and will only use it for this recipe. It really does make the buns softer, but since it's more expensive, I will not use it for everyday baking. But yes, you may use whatever brand of instant yeast you can get your hands on.

-I purchase Rich's whipped cream from Cash N Carry. Pastry Pride is the other one that's great for this recipe!

-My kids prefer these filled with some basic whipped cream. Works great for this recipe, too, because it's more stabilized and not runny!

-Homemade coconut cream does not get stiff like heavy cream, just fyi.

-The coconut cream splashes EVERYWHERE so I would recommend using a stand mixer to whip it or whip half a can at a time to prevent a mess!

-If you DO NOT finish your buns with coconut flakes after they've come out the oven (I prefer it this way!) I would recommend leaving the buns on the hot baking tray on the counter, COVER the baking sheet with a clean dish towel, and allow for them to cool down for 30 minutes under the cloth. This method keeps the bread nice and soft!

-These are best eaten the same day, but if you want to keep these soft, I recommend wrapping up each one individually in saran wrap and then placing them into a large ziplock baggie. The following day, reheat the buns in the microwave for 15 seconds to soften them up a bit. Good as new! :)

-These make wonderful dinner rolls! Just shape into rounded balls and bake as directed! I would reduce the sugar and salt called for, though.

THE BEST 100% Whole Grain Bread

Wow. Hands down, this has got to be my favorite recipe this year! Makes the BEST sandwich bread! My favorite way to eat it, is toasted, and then slathered with some peanut butter and a side of banana...YUMMY IN MY TUMMY!! No more store bought, whole grain bread for me! And dare I say...I think this bread tastes BETTER than Dave's Killer Bread?!? MAYBE. It may not have all of the fancy grains that they use, but hey, from-scratch whole grain bread and knowing EXACTLY what went in it--I'd say you're winning either way!

INGREDIENTS:

2 1/2 cups of hot water

1/4 cup of olive oil

1/3 cup of maple syrup

2 Tablespoons of unsalted melter butter

2 Tablespoons of sugar

2 cups of hard red wheat flour (I prefer Bob's Red Mills)

2 Tablespoons of active dry yeast

2 1/4 cups of hard white wheat flour (I prefer King Arthur Flour) plus additional 1 to 1 1/2 cups more

1 cup of ground steel cut oats

1/4 cup of vital wheat gluten

1 Tablespoon of sea salt

YOU WILL ALSO NEED:
coconut oil cooking spray

parchment paper

2 loaf pans


INSTRUCTIONS:

1. Place the first five ingredients into your stand mixer (or LARGE mixing bowl if doing by hand), and stir using a spatula.
2. Add in your red wheat flour, mix well, and allow this to sit for 10-15 minutes to help cool down the dough a bit before adding in your yeast.
3. Add in your yeast. With your dough hook attachment, turn mixer on to "stir" for about 30 seconds.
4. In a separate mixing bowl, add in your hard white wheat flour, ground steel cut oats, and vital wheat gluten.
5. With your stand mixer on "stir" slowly incorporate the rest of your flour mixture. Mix for 1 minute and then add in your sea salt.
6. Add in additional white wheat flour, 1/4 cup at a time, until dough stops sticking the sides of the bowl and starts clumping up under your dough hook attachment. Dough should remain slightly wet and sticky. (I usually add an additional 1/2 cup to 3/4 cup depending on the humidity.)
7. Dump your dough onto a clean and floured surface. With floured hands, quickly knead the sticky dough to create somewhat of a smooth ball.
8. Place the wet dough into a mixing bowl that has been sprayed with coconut oil cooking spray. Spray the top of the dough as well and then place a piece of saran wrap DIRECTLY on top of the surface of the dough to prevent a crust from forming. Allow the warm dough to rest in a warm, draft-free place until doubled in size (about 30 minutes).
9. Place dough on a clean, floured surface and use the fold-over method to remove air bubbles. DO NOT PUNCH IT. Gently poke it with your fingers and begin to knead the dough, pulling it up and over itself until it's smooth and about the same size as it was before it doubled in size.
10. Divide dough in half and shape into loaves. (Watch my video below to see how I do it.)
11. Place shaped loaves into bread pans that have been sprayed with some coconut oil and then lined with a piece of saran wrap for easy removal.
12. Cover loaf pans with a clean dish towel and let them rise until they are about 1/4 inch to 1/2 inch above the bread pans and nicely domed at the tops--about an hour. Watch them closely, because you can OVERPROOF them.
13. Bake in a preheated 350 degree oven for about 30-35 minutes or until tops are golden brown and when tapped on the bottom, sound hollow.
14. Let the finished bread sit in the pan for 5 minutes and then run a spatula around the edges to make sure the bread comes out in one piece. Place on wire rack to cool COMPLETELY before slicing, at least 1 hour.

NOTES:

-You may choose to roll your loaves in some toasted oats, and sunflower or pumpkin seeds AFTER you've shaped them for their final rise. Just spay the loaves in a bit of coconut oil spray first so that they adhere better. My kids always pick those off so I choose to leave them out. :)

-I purchase steel cut oats in the bulk section at my local grocery store. I place the oats into a blender and pulse until smooth.

-This bread stays nice and soft on the counter FOR DAYS. I wrap up the bread in saran wrap, cover with a layer of foil, and then place it into a grocery bag with a tight knot. Not the prettiest packaging for it, but it gets the job done.

-This bread freezes well! Wrap the loaf tightly first and then freeze for later use.

-Make sure your water isn't too hot before adding your yeast--you don't want to kill it!

-Don't use old yeast. I write the date (month and year) on the caps of my yeast jars so I know how long I've had it. I typically will replace my yeast every 6 months.

Easy Crockpot Chicken Fajitas

I wasn't really sure on this recipe being properly named "crockpot chicken fajita" because I was under the impression that most fajita recipes involved meat/chicken grilled or cooked on a skillet, but since I did make a homemade fajita seasoning, I decided to roll with the punches.

My husband does not care for cooked bell peppers so I usually leave those out in this recipe, but you are more than welcome to throw slices of bell pepper in with the onions if you wish!


INGREDIENTS:

4 chicken breasts

1 16 ounce jar of tomatillo sauce

2 Tablespoons of brown sugar

1 medium sized onion thickly sliced

FAJITA SEASONING:

1 tsp of chili powder

1 tsp of ancho chili powder

1 tsp of salt

1 tsp of paprika

1 tsp of cumin

1 tsp of garlic powder

1/2 tsp of onion powder

INSTRUCTIONS:

1. Add your jar of tomatillo sauce into a medium sized bowl and add in your brown sugar. Mix well and set aside.

2. Make your fajita seasoning: into a small bowl, add in your chili powder, ancho chili powder, salt, paprika, garlic powder, onion powder, and cumin. Mix well and set aside.

3. Into your crockpot, add in about 1/3 of the tomatillo sauce--just enough to make one even layer. Top with the chicken breasts.

4. Take your fajita seasoning and pour evenly over your chicken breasts.

5. Pour the remainder of your tomatillo sauce over your chicken, top with thick slices of onion (and/or bell peppers), cover with lid and cook on high for 3 hours or low for about 5-6 hours.

6. Once chicken is cooked to your liking, remove chicken from crockpot and shred it.

7. Add chicken back into the crockpot, mixing well with the sauce and veggies. Serve immediately or may freeze for later.

NOTES:

I usually make this crockpot chicken WITHOUT adding the onions and veggies because it makes them taste too soggy. I recommend cooking the onions and veggies, separately, in a skillet. :)

Baked Turkey Quinoa and Apple Meatballs

These HEALTHY meatballs are my new favorite! My husband and I agree, that we could probably eat these everyday and never get sick of them. But since I'm afraid that it could be a possibility, I make sure to switch it up, anyways. :)

Make sure to add these into your next meal prep--you won't regret it! My favorite pairing with these meatballs: pan-fried garlic green beans and brown rice. SO DELICIOUS!!

INGREDIENTS:
MAKES ABOUT 4 DOZEN MINI-MEATBALLS

1 pound of lean ground turkey

3 cloves of garlic finely chopped

1 celery stick finely chopped

1/2 cup of finely chopped carrots

1/2 cup of finely chopped apple or bosc pear

1 green onion chopped

1/2 cup of cooked quinoa

1 egg

1 tsp of salt

1/4 tsp of chili flakes

1/2 tsp of Italian seasoning

1 tsp of onion powder

3 tsp of dried parsley

handful of chopped basil

black pepper to taste

olive oil

INSTRUCTIONS:

1. Into a skillet on medium-high heat, add in some coconut oil. Add in your chopped garlic, celery, carrot, a pinch of salt, and cook until tender. Add in your chopped apples and cook for 2 more minutes. Turn off heat and stir in your green onion. Stir, remove cooked veggies and place in a dish to allow it to cool down before using.

PREHEAT YOUR OVEN TO 400 DEGREES F

2. In your large mixing bowl, add in your ground turkey, (cooled down) cooked veggies, egg, cooked quinoa, chopped basil, salt, chili flakes, Italian seasoning, onion powder, dried parsley, black pepper and a drizzle of olive oil. Mix well.

3. Place a piece of parchment paper on a baking sheet. Using a melon baller, scoop out the meatballs onto your baking sheet and bake for about 20 minutes (check after 15 by cutting one open). Do not over bake!

NOTES:

*If you are short on time and you need to cool down your cooked veggies, fast, just place them in the freezer for ten minutes before using!

Fluffy Lemon Quinoa

My current obsession: quinoa! This super food is a complete protein containing all of the essential amino acids and has a low glycemic index which is good for blood sugar control.  I eat it in place of my brown rice on most days but will really interchange the two, depending on my mood. Quinoa has slightly more carbs than brown rice, but overall, quinoa is my food of choice because of all of the health benefits that come along with it.

INGREDIENTS:

1 cup of organic quinoa

2 cups of low sodium chicken broth or water

1/2 tsp of garlic powder

2 tsp of dried parsley

1/4 tsp of salt

lemon for garnish

INSTRUCTIONS:

Place quinoa into a medium sized saucepan. Add in chicken broth, salt, garlic powder, and dried parsley. Turn heat to medium-high and allow it to come to a rolling boil. Turn heat down to medium-low and allow it to simmer UNCOVERED for 15 minutes (check after 10 minutes), or until all of the liquid has evaporated. Turn heat OFF, cover with a lid, and allow for the quinoa to steam for an additional 5 minutes. Do not remove quinoa from the burner. Remove cover and fluff up using a fork. Add a squeeze of lemon before serving. Perfect quinoa, every time! :)

NOTES:

*If using water + chicken base or bouillon cube, make sure to add the base or bouillon cube, first, into your measuring cup and then add in 1 cup of hot water, mix till fully dissolved, followed by the other 1 cup of water. I find that adding in 2 cups of water and then adding the bouillon after, makes too much liquid and the result is soggy quinoa.

*I purchase my quinoa from Costco and it already comes pre-rinsed. Depending on the brand you are using, you may want to pre-rinse to get rid of any bitter or soapy after-taste.

Crockpot Stuffed Cabbage Rolls

INGREDIENTS:
1 medium sized head of cabbage (you will need about 16 leaves for the actual rolls but you'll need some extra for the rest of the recipe)

FOR THE FILLING:
3/4 pound (12 ounces) of organic ground turkey

1 cup of cooked organic brown rice with quinoa (may sub for all quinoa or all brown rice or white rice)

freshly grated ginger

1 carrot finely chopped

1 celery finely chopped

1 green onion chopped

2 cloves of chopped garlic

1/2 of an onion finely chopped (cut the other half into large chunks and reserve for later)

1 tsp of salt

1 tsp of sugar

black pepper

extra virgin olive oil

FOR THE TOMATO SAUCE:

1 (14.5 ounce) can of organic (no salt) fire roasted tomatoes

1 Tablespoon of Maggie seasoning (or soy sauce)

1-2 Tablespoon of brown sugar (optional)

1 Tablespoon of flour

1/2 teaspoon of dried oregano

black pepper to taste

INSTRUCTIONS:

1. Boil a large pot of water. (Make sure it's big enough to almost completely submerge the whole head of cabbage.)
2. While you wait for your water to boil, score the top of your cabbage. You want to score around the core of the cabbage and get in there with your knife at least two inches down. This step will make your cabbage leaves fall off easily in the hot water and keep the leaves whole. (Watch my video here to get a better picture of what I mean.) PLEASE BE CAREFUL with this part.
3. When your water is at a hard boil, GENTLY drop in your whole head of cabbage. Turn the heat down to a gentle simmer. After a minute, you should start to see the leaves fall off of the cabbage. Once the leaves have softened a bit, immediately remove them and place them on a dish towel fitted over a baking sheet. This whole process should take about 5 minutes. You only need about 16 leaves for the actual recipe, but you will need additional leaves for the rest of the recipe, so I recommend just using most of the leaves from the head of cabbage.
4. Using a clean dish towel, make sure to dry your leaves, completely.
5. With a pair of kitchen shears, you want to cut out most of the hard rib from the center of the cabbage leaves. Reserve the cut up pieces of cabbage and place them in a bowl for later use.
6. Into a large mixing bowl, add in your ground turkey, cooked brown rice with quinoa, carrots, celery, half a chopped onion, green onion, chopped garlic, ginger, sugar, salt, and black pepper. Drizzle in a bit of extra virgin olive oil and mix well.
7. Make your tomato sauce: Combine your can of fire roasted tomatoes, Maggie seasoning, brown sugar, flour, oregano, and black pepper. Stir well. Set aside.
8. Begin to assemble your rolls: Using a melon baller, if you have it, scoop out two rounded Tablespoons of filling on top of each cabbage leaf. Roll up and over the filling at least twice, tuck in the sides, and roll again. Don't roll it too firmly, because the tighter it is, the longer they will take to cook.
9. Into your crockpot, add in your excess rib leaves that you saved from earlier. Top that with the remaining thick slices of onion. Take some of your tomato sauce and pour that over your onions.
10. Add in all of your cabbage rolls and then top with the rest of the tomato sauce. Cover with the remaining WHOLE cabbage leaves, no more than two layers. Cook on high for 4-5 hours or on low for 8. Check for doneness. Keeps in the fridge for a few days! My favorite way to eat them is with brown rice or quinoa. :)

Avocado Pesto

If you follow me on Instagram, then you probably already know that I've been shifting gears into more healthier eating. I started kickboxing 7 weeks ago (and I do it 5 times a week!), and since then, have decided to eat healthy 6 days a week, leaving me with only 1 day out of the week where I can indulge. This recipe is one of the first in my series of "healthy eats." I wanted to combine avocados with a classic pesto sauce because we all know avocados contain good fat that our body needs. This recipe has been "husband approved" and I hope that you guys love it, too!

INGREDIENTS:

1 4 ounce container of Basil

half a bunch of cilantro

juice from 2 lemons

2 small ripe avocados (or 1 large Hass avocado)

4 small cloves of finely chopped garlic

2 big pinches of salt

1/2 teaspoon of ground mustard (or to taste)

1/4 cup of pine nuts (optional)

black pepper to taste

1/2 cup to 3/4 cup of extra virgin olive oil

YOU'LL ALSO NEED:

noodles of your choice, cooked according to the packaging

grilled chicken strips

INSTRUCTIONS:

Combine all of the above ingredients into a food processor or blender EXCEPT for the olive oil. Pulse the ingredients until just combined and then slowly drizzle in your olive oil until desired consistency. Taste check. Store any unused pesto in refrigerator for up to 3 days or freeze for later use.

Nom Pao/Banh Bao (Steamed Bun with Meat Filling)

INGREDIENTS FOR THE DOUGH:

1 cup of lukewarm WHOLE milk

2 teaspoons of active dry yeast

1/3 cup of sugar (add a Tablespoon more if you like your buns a tad sweeter)

4 cups of cake flour (may sub for all purpose flour)

2 teaspoons of Alsa baking powder or Rumford baking powder

2 Tablespoons of tapioca starch

1/2 teaspoon of salt

1 Tablespoon of vegetable oil

INGREDIENTS FOR THE FILLING:

1 pound of ground turkey (may sub for ground pork or chicken)

1/4 cup of minced woodear mushroom (may sub for any mushroom)

1/3 cup of finely chopped sweet onion

1 green onion chopped

2 teaspoons of sugar

1/2 teaspoon of salt

1/2 teaspoon of msg (optional)

1/2 teaspoon of white pepper

1 teaspoon of garlic powder

1 Tablespoon of fish sauce

1 Tablespoon of oyster sauce

1 egg

3 Tablespoons of plain breadcrumbs

YOU WILL ALSO NEED:

4 hard boiled eggs, each quartered (to make 16 pieces)

a steamer

16 parchment squares

water

vinegar

ice cream scoop (optional)

MAKE THE FILLING:

Into a large mixing combine all of the ingredients for the filling together and mix well. Cover and refrigerate until ready to use.

TO MAKE THE DOUGH:
1. Warm up milk until lukewarm (make sure it's not too hot!). Add in your sugar and active dry yeast. Stir and set aside until foamy.
2. Into a large mixing bowl, add in your cake flour, salt, tapioca starch, and baking powder. Stir until combined.
3. Make a well in the center of your dry ingredients, stir milk and yeast mixture, and pour it into your your large mixing bowl.
4. Using a wooden spoon, stir for about 30 seconds and then add in your vegetable oil. Stir again.
5. Dump your dough onto a clean work surface and knead by hand for an additional 3-5 minutes, until nice and smooth. Sprinkle in more flour as needed.
6. Put a bit of vegetable oil into the same large mixing bowl as earlier, and lightly coat the bowl all over. Add in your dough, toss to coat and cover with saran wrap (directly on the surface of the dough) for about an hour or until doubled in size.
7. Place dough onto clean surface, poke it all over with your fingers, and gently roll it into a log (about 16 inches long). Divide the dough into 8 equal sized pieces and cover with a clean dish towel until ready to use.

HOW TO ASSEMBLE:
1. Take one of your dough pieces and cut it in half. Place the other piece back under your dish towel. Flatten your dough using your hands, and then bring the dough under itself to create a smooth rounded ball. Place ball on counter and using a rolling pin, roll it out flat, making sure it's thick in the middle and thinner as you go out.
2. Place about two Tablespoons of meat filling (use an ice cream scoop for even sized fillings) in the middle of your dough then add a piece of egg on top. Bring up the dough up over the egg and meat filling, and pinch to seal. Place shaped dough onto a parchment square and repeat steps with the other pieces of dough.
3. Put enough water into your pot for steaming. How much you use will depend on how big your steamer is. Add in 1/4 cup of vinegar. Add on your steamer compartments. (I stack two on top of each other, but only place the buns in the top compartment only.) Cover with a lid. With your stove on medium high heat, bring the water to a rolling boil and allow the steamer to get nice and hot for a 5 full minutes.
4. Place your shaped buns into the hot steamer (you may need to work in batches) and steam for about 25 minutes or until filling is cooked through. Serve hot or wait for them to cool down, saran wrap, and place them into the fridge for up to two days. These microwave really well! :)

NOTES:

-You may sub for all purpose flour but using cake flour will yield in a much softer and whiter bun.
-You may make ahead: scoop out your meat filling onto baking sheet fitted with foil, freeze, and then place shaped filling into ziplock baggies until ready to
use!

Spam and Egg Kimbap

My kids LOVE this stuff! You can can call these spam and egg kimbap, or simply, a deconstructed spam and egg musubi. These are super easy to put together and make great school lunches, not to mention, they aren't messy when your kids start to eat them! It's a win-win!

Feel free to switch up the fillings with whatever you'd like. It also tastes great with some raw tuna and avocado slices, too! Just make sure to have some soy sauce on hand for dipping. YOU'RE WELCOME! :)

INGREDIENTS:
(the following makes 4-5 whole kimbaps or 40-50 sliced pieces of kimbap)

one can of 25% less sodium spam

2 extra large eggs

TO MARINADE THE SPAM:

1/4 cup of hot water

2 Tablespoons of packed brown sugar

1/2 teaspoon of garlic powder

1/4 teaspoon of onion powder

1/4 teaspoon of black pepper

1 Tablespoon of Maggie seasoning or soy sauce

2 teaspoons of Mirin

2 teaspoons of sesame oil

FOR THE RICE FILLING:

4 cups of cooked rice

2 Tablespoons of sushi vinegar

1 Tablespoon of furikake rice seasoning

3 teaspoons of olive oil

pinch of salt

pinch of pepper

YOU WILL ALSO NEED:

5 pieces of Nori (roasted seaweed)

olive oil

bamboo sushi mat (optional)

sesame seeds (for garnish)

small bowl of water

INSTRUCTIONS:

1. Remove spam from can and slice into 6, 1/4 inch thick slices. (You will only need half a can of spam for this recipe, but I always keep the other half to use the following day.)
2. Make your marinade for your spam. Into a shallow dish, add in your cut spam and then pour your marinade on top. Marinade at room temp for 30 minutes.
3. Into a small bowl, whisk together your extra large eggs. Season with salt and pepper.
4. Into a hot pan on medium heat, add in some olive oil. Pour in your eggs. Swirl the pan around to evenly distribute the eggs. Once the bottom is cooked, use a flat spatula to carefully turn over the eggs. Cook for additional minute, or until cooked through. Transfer cooked eggs onto a cutting board and slice into thin strips. Set aside.
5. Fry your spam: Into a hot pan on medium high heat, add in half of your spam. (Use all of the spam if cooking for a large group.) Fry until golden brown. Flip spam over and add in some of your marinade--you want just enough liquid in there to create some gooey sauce. Cook until liquid has evaporated and spam is cooked to your liking. Remove from heat, and slice up spam into strips. (Place any uncooked spam (in marinade) into the fridge for later use.
6. Into a large mixing bowl, add in 4 cups of cooked rice and season with sushi vinegar, furikake, olive oil, and salt and pepper. Mix well and set aside.

HOW TO ASSEMBLE SPAM AND EGG KIMBAP:

Lay a sheet of seaweed (shiny side down) on your bamboo sushi mat. Top with two scoops of seasoned rice (3/4 cup to 1 cup of rice), making sure to leave at least a 1/2 inch border on the top and bottom of your seaweed sheet. Dip your fingers into the bowl of water to press down on the rice, making sure it is even and flat. Add in two slices of egg, followed by two slices of spam. Roll your seaweed over the spam and egg, keeping it nice and tight. Roll the bamboo sushi mat over your finished kimbap, and hold it tightly for several seconds. Using a pastry brush, lightly coat the kimbap with olive oil or sesame oil. Slice the ends off (and then eat them!). Slice equally into 8-10 pieces. Garnish with more furikake or sesame seeds. Serve immediately or eat in one day!

Chicken Tenders

This recipe for homemade chicken tenders is currently, on heavy rotation in this house. I just had to tell my kids that, "mommy is chicken tendered-out!" LOL. So, no, no more chicken tenders for us for a while, but, yes, make some for your kids! Beats getting chicken mcnuggets from Mcdonald's, right?! :)

INGREDIENTS:

2 pounds of chicken tenders

2 cups of buttermilk OR 2 cups of milk plus 2 Tablespoons of vinegar (allow milk and vinegar mixture to sour before using, about 7 minutes)

FOR THE FLOUR MIXTURE:(double this mixture if you plan on frying up all 2 pounds of chicken tenders that day)

1 cup of all purpose flour

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 teaspoon of white pepper

1 teaspoon of paprika

1/2 teaspoon of Italian seasoning

*you will also need to reserve about 3 Tablespoons of your buttermilk to mix into your flour mixture)

YOU WILL ALSO NEED:
2 eggs (add an extra egg if frying up all of the chicken tenders)

vegetable oil or canola oil

INSTRUCTIONS:

1. Into a 13x9 inch baking dish, add in your buttermilk. Add in all of your chicken tenders. Cover baking dish, and place it into the fridge for at least 3 hours OR for up to 48 hours.

2. Into a shallow dish, make your flour mixture. Drizzle in some of your chicken-flavored buttermilk, just until mixture is slightly crumbly. Don't add too much, because as you start to toss your chicken into the flour mixture, the flour will begin to clump up on its own.

3. Into another shallow dish, crack your eggs and lightly beat it with a fork.

4. Take your chicken tenders, dip them into the eggs, and then the flour. Tap off excess. Repeat with the rest of the chicken.

5. In a cast iron skillet, heat up some vegetable oil to 350 degrees.

6. Fry up your chicken tenders for about 7-8 minutes, turning frequently, and until golden brown. Do not overcrowd your skillet! Drain on paper towels and serve immediately!

NOTES:
-You may cut the recipe in half. It takes my family 2 days to finish almost 2 pounds of chicken, so just keep the uncooked chicken in the fridge until ready to fry! It should be good for up to 48 hours in the fridge.

-If you realize that your flour mixture is running low (and you still have 2-3 pieces of chicken to coat) simply sprinkle in enough flour to coat your chicken pieces. Add an extra pinch of salt if you'd like!

Scones with Raspberry Jam

This scone recipe was a must-have for the month of September. Why, you ask? Well, for starters, IT'S FAIR SEASON! I know it's supposed to be called the Washington State Fair, but old habits die hard and I still call it, the Puyallup Fair--SUE ME.

INGREDIENTS:

2 cups of all purpose flour

1/2 teaspoon of salt

1 Tablespoon of sugar

2 1/2 teaspoon of baking powder (I recommend the brand Rumford)

6 Tablespoons of softened, unsalted butter

3/4 cup to 1 cup of heavy cream

YOU WILL ALSO NEED:

raspberry jam (of course!!)

INSTRUCTIONS:

Into your stand mixer (or by hand), add in your first 4 ingredients. Mix well. Add in your softened butter. Place the dough hook onto your stand mixer, turn mixer to 'stir,' gradually turn to speed 2, and mix just until crumbly. With the mixture still on, add in 3/4 cup of your heavy cream. Mix just until dough starts to pull away from the sides and turn into a ball. Onto a lightly floured surface, dump your dough on top, and form it into a smooth ball. Divide dough into fourths, flatten out each piece into a 1 inch disc, and cover tightly with saran wrap. Place the discs into the fridge until chilled, about 3 hours OR overnight. Remove dough from fridge and shape into scones. Place shaped scones on some silpat (or parchment paper) and bake in a preheated 400 degree oven for about 14 minutes, or until tops and bottoms have slightly browned. Serve warm with some jam.

NOTES:

-This recipe makes 16 small scones. You may cut them out larger if you'd like, just make sure to bake them a bit longer.

-Make these ahead! Unbaked scones be stored in the fridge for up to a week or may be frozen for later use.

-These taste best eaten the same day. You may keep these in an airtight container and keep them on the counter for 2 days. I recommend reheating them in the oven. Homemade scones lose their texture over time and do not taste good when you reheat them in the microwave.

-Bake only as much as you can eat! FRESH SCONES ARE THE BEST!

Vegetable Yakisoba

Yakisoba, chow mein, lo-mein...I love them all the same! I love the texture of yakisoba noodles over chow mein noodles, that's why I use it in this recipe. Oddly enough, when I make this dish, I tend to call it "chow mein," although chow mein noodles are supposed to be more crispier than yakisoba noodles. Go, figure.

Anyone else as screwed up as I am?!?


INGREDIENTS:

2 pounds of fresh Yakisoba noodles

3 cloves of chopped garlic

2 cups of chopped cabbage

1 cup of carrots sliced julienne

2 stalk of sliced celery

Half of a white onion, sliced

2 scallions, chopped

YAKISOBA SAUCE:

3 Tablespoons of dark soy sauce

2 Tablespoons of light soy sauce

2 Tablespoons of oyster sauce

2 Tablespoons of sugar

1/4 tsp of msg (optional)

1/4 tsp of black pepper

1/4 cup of hot water


FOR THE CHICKEN STOCK (may sub for 1/2 cup of canned chicken stock or omit this part and just use water to cook the vegetables):

1/2 cup of hot water

1 tsp of Better than Bullion paste


INSTRUCTIONS:

1. Start off by removing your Yakisoba noodles from the packaging. Place the noodles into a colander, and wash the oil from the noddles, making sure to separate the noodles as you go along. Drain well. Set aside.

2. Make your Yakisoba sauce: into a small mixing bowl, mix all of the ingredients together, adding your hot water, last. Mix well and set aside.

3. Make your chicken stock. Set aside.

4. Into a hot skillet, add in some oil. Add in all of your veggies, EXCEPT for your scallions and white onions. Add in half of your chicken stock (or water) and cook until most of the liquid has evaporated. Add in the rest of the chicken stock, cover, and cook for 2-3 minutes, or until veggies are tender and all of the liquid has evaporated. Add a pinch of salt and pepper. Add in your scallions and white onions, and cook on high for 1-2 minutes. Remove cooked veggies from skillet and set aside.

5. Wipe down your skillet using a paper towel. Into your skillet on medium high heat, add in two Tablespoons of oil. Add in your chopped garlic. Cook until fragrant. Add in your Yakisoba noodles, and all of your reserved sauce. Add in your cooked veggies. Turn heat up to high, and stir fry until all the sauce has evaporate and cooked into the noodles. Serve immediately!

Snickerdoodle Ice Cream Sandwiches

Snickerdoodles are a bit nostalgic to me. Back when they used to teach Home Economics in middle school, it was my first, homemade cookie that I ever had; they were soft; they were chewy; they were crunchy around the edges, yet soft and chewy in the middle. At the time, I thought they were the best thing, EVER! So, to my middle school teacher, Ms. Young, if you're reading this, I want to let you know that the first time I ever baked anything was with you! Who knows...maybe my love for baking started much earlier than I thought!

INGREDIENTS:

1 cup of softened unsalted butter

1 1/2 cup of sugar

2 large eggs

1 teaspoon of vanilla

2 3/4 cup of all purpose flour

1/4 teaspoon of ground nutmeg

2 teaspoons of cream of tartar

1/4 teaspoon of salt

1 teaspoon of baking soda


FOR THE CINNAMON AND BROWN SUGAR COATING:
3 Tablespoons of sugar

3 teaspoons of cinnamon

YOU WILL ALSO NEED:
vanilla bean ice cream or ice cream of your choice!

sprinkles!! All the sprinkles!!

round biscuit or cookie cutter

INSTRUCTIONS:

1. Line a small baking dish with some parchment paper. Take your ice cream out of the freezer and let it soften a bit before using (about 10 minutes). Scoop out desired amount of ice cream into the baking dish and level it out using a flat spatula. Cover the ice cream with a piece of saran wrap, making sure to press over the ice cream's surface. Freeze until firm. (I usually do this whole step the night before)

2. Remove the ice cream from the freezer and using a biscuit cutter, cut out your ice cream. Place your cut-out ice cream pieces back into the freezer until ready to assemble.

PREHEAT YOUR OVEN TO 400 DEGREES F.
3. Into a shallow plate, mix together your sugar and cinnamon. Set aside.

4. Into a mixing bowl, add in your flour, baking soda, cream of tartar, salt, and nutmeg. Set aside.

5. In a large mixing bowl, add in your softened butter and sugar. Using a hand mixer, beat JUST UNTIL COMBINED. Add in your eggs and vanilla and beat just until combined. USING A SPATULA, fold in your dry ingredients, being careful not to over-mix.

6. Using a melon baller (or by hand) shape your cookie dough and drop them into your cinnamon and sugar mixture. Place them on your cookie sheet fitted with some silpat (or parchment paper/foil), making sure to space them at least two inches apart.

7. Bake cookies for 8 minutes, EXACTLY.

8. Immediately remove cookies from your baking sheet and allow them to cool completely on a wire rack until ready to use.

9. Remove your ice cream from the freezer and begin to assemble your ice cream sandwiches. Roll them gently into your sprinkles (if using). I recommend making two at a time (leaving the rest in the freezer while you work), and eating them asap! In other words, make them and eat them right away! The ice cream will begin to melt as soon as you take them out of the freezer.

NOTES:
-Do not attempt to put any assembled ice cream sandwiches back into the freezer: the cookies will harden and it will be quite difficult to eat!

-This recipe makes over 3 1/2 dozen cookies. You may cut the recipe in half, but why would you?! Chilled dough makes the BEST cookies! Simply roll out the leftover dough into two separate logs, wrap each one in saran wrap, and place them into the freezer for later use.

Thai Iced Tea

Thai tea during the summertime is LIFE. I am an avid coffee drinker, but during the summertime, I like to sometimes sub my coffee for an ice cold, refreshing glass, of this Thai iced tea. Kick it up a notch by adding in some homemade boba (tapioca pearls). You can find that recipe here.


INGREDIENTS:

4 cups of water

1 cup of Panthai Iced Tea Mix

3/4 cup of brown sugar

YOU WILL ALSO NEED:

half n half or milk of choice


INSTRUCTIONS:

Boil 4 cups of water in a medium sized pot. Add in your Thai tea mix and brown sugar. Boil for 3 minutes. Turn off, remove from heat, and allow the tea to steep for an additional 40 minutes. Strain tea leaves from the tea. Pour into tall glass with ice. Add in your "creamer" of choice and drink immediately.



NOTES:

Don't walk away from your tea while it's boiling on the stove. If your pot is too small, your tea may boil over!

Homemade Boba in Vanilla Syrup

Homemade boba aka tapioca pearls taste amaaaazing!! My husband, who isn't a fan of boba, loves the homemade version! I can literally eat it, on its own, when it's soaked up in some vanilla syrup! It's that good! And why am I using so many exclamation points! Does it sound like I'm yelling?!? LOL.

INGREDIENTS:

3/4 cup of boba (I recommend the brand Bolle)

6 cups of FILTERED water

FOR THE VANILLA SYRUP:

1/2 cup of water

1/2 of sugar

1/2 tsp of vanilla extract

TO MAKE THE VANILLA SYRUP:


Into a saucepan, add in your water and sugar and bring it to a boil just until the sugar dissolves. Remove from heat, and stir in your vanilla. Set aside and allow to cool down before using.

TO MAKE THE BOBA:
Boil 6 cups of filtered water. Add in your tapioca pearls. Boil your boba until they've all floated to the surface (should take 2-3 minutes,tops). Turn heat down to low, and cook for an additional 20 minutes (making sure to stir every 2-3 minutes to prevent your boba from sticking to the bottom). Turn the stove OFF, cover the pot with a lid, and allow the boba to cook for an additional 25 minutes. Do not remove the lid during this time. Once done, remove lid, stir, and check for doneness. If not cooked to your liking, cover with lid, and cook for additional 5 more minutes. Strain in colander, and run some cold water through the boba, using your hands to lightly separate them. Place boba into a bowl, and add in your cooled down vanilla syrup. Allow to soak for 2-3 hours.

I LOVE to add boba into my Thai iced teas! Click here for the recipe!

NOTES:

You must use filtered water for the best boba! Using unfiltered water will make your boba clump together, and they won't separate well. Only make as much boba as needed, per day. Once refrigerated, the boba hardens and loses its chewiness. This recipe makes enough boba for approximately 6-8 tall glasses (more or less depending on how much boba you add per glass!)

Potato dinner rolls

As much as I love Asian food, I can also survive, alone, on bread and butter. Homemade bread is such a lost art these days; if you want to impress anyone, then this recipe is the way to go! It's perfect for a big family dinner, church potluck, or plain JUST BECAUSE. Even for a novice baker, this recipe is pretty fool-proof. Try it out, and see for yourself! :)

INGREDIENTS:


2 1/2 teaspoons of active dry yeast

1/4 cup of sugar

3/4 cup of lukewarm WHOLE milk

4 1/4 cups of all purpose flour

8 ounces of mashed potato (about 1 large russet potato)

2 teaspoons of salt

6 Tablespoons of softened unsalted butter

2 large eggs, lightly beaten

FOR THE EGG WASH:

1 egg plus 1 Tablespoon of water

YOU WILL ALSO NEED:
some vegetable oil

cooking spray

foil

13x9 inch (preferably aluminum) pan



INSTRUCTIONS:

1. Wash and scrub your potato. Pat it dry. Using a fork, poke holes all over the potato. Place your potato into a microwave-safe dish, and microwave on high for 5 minutes. Flip your potato over, and microwave the other side for 3 more minutes. Allow to cool for 20 minutes before touching. Once cooled, remove all of the skin. Mash up your potatoes using a fork, and then using a kitchen scale, weigh out 8 ounces of mashed potatoes. If you don't have a kitchen scale, then measure out 1 cup of lightly packed mashed potato.


2. Heat up your milk in the microwave until lukewarm. (In my microwave, it only takes about 30-40 seconds) Make sure it isn't too hot, or else you'll kill the yeast! Sprinkle in your yeast and sugar. Mix well and set aside until foamy (about 5 minutes).

3. Into your stand mixer (or by hand), add in your all purpose flour, salt, mashed potatoes, butter, and eggs. Once your yeast mixture has bloomed, at that in as well. Using your dough hook attachment, turn mixer to "stir." Mix until dough starts to pull away from the sides of the bowl, about 4 minutes.

4. Dump your dough onto a clean work surface. Knead with your hands until you've formed a smooth ball. Place dough into a lightly oiled bowl, toss to coat, cover with saran wrap, and allow for it to double in size. Could take you anywhere from 30 minutes to 1 1/2 hour.

5. Fit your baking pan with some aluminum foil. Spray generously with some cooking spray. Set aside.

6. Once your dough has doubled in size, place it onto your clean work surface, gently deflate it, and begin to roll it out into an 18 inch long log. Cut out your dough into 18 equal pieces (cutting them 1 inch apart).

7. Roll out each dough, one at time, into a nice smooth ball. Cover any pieces that aren't being used, with a clean towel, to prevent drying. Place your rolls into your greased pan, cover with a clean kitchen towel, and allow for them to rise until doubled in size.

PREHEAT YOUR OVEN TO 350 DEGREES F.

8. Coat each roll with your egg wash and bake for about 15 minutes. Rotate your pan, and bake for an additional 7-10 minutes, or until golden brown on the top.

9. Remove your dinner rolls from the oven, and then turn them out onto a wire rack.

10. Serve immediately!



NOTES:

-This recipe makes 18 large dinner rolls. Feel free to make the rolls smaller to feed little mouths.

-Freeze any freshly made dinner rolls to enjoy later. I wrap each dinner roll, individually, in saran wrap and then just thaw them out on the counter before eating.

-Aluminum baking pans bake your dinner rolls more evenly, but you are free to use whichever kind of pan you have on hand.

Beef Chow Fun

Straight up--If I was an inmate on death row, my one and only last meal, would be chow fun. Sounds crazy, huh? Chow fun is, and will always be, my most favorite thing to eat on the planet! Beef chow fun, shrimp chow fun....I LOVE ALL THE CHOW FUN'S IN THE WORLD.


INGREDIENTS:

2 pounds of fresh rice noodles (may use dried noodles: follow the directions on the packaging)

8 ounces of sliced beef (I like to use tri-tip)

1 small bunch of sliced Chinese broccoli

3 scallions cut 1 1/2 inch in length

half of a white onion, sliced

4 cloves of chopped garlic

1 teaspoon of corn starch

garlic powder

fish sauce

oyster sauce


FOR THE SAUCE:

3 Tablespoons of double black soy sauce (or dark soy sauce)

2 Tablespoons of light soy sauce

2 Tablespoons of oyster sauce

2 Tablespoons of sugar

2 teaspoons of Mirin

1/4 cup of water

black pepper to taste



INSTRUCTIONS:

1. Start off by making your sauce: place all of your sauce ingredients into a small saucepan and bring it to a quick rolling boil. Stir just until sugar dissolves. Remove from heat and set aside for later use.

2. Separate your fresh rice noodles. If using dried noodles, follow the directions on the packaging. Set aside.

3. Marinade your beef with 3 Tablespoons of your reserved sauce. Add 1 teaspoon of corn starch. Mix well. Set aside.

4. Into a hot skillet or wok, add in a bit of water. Add in your sliced Chinese broccoli, pinch of salt, and black pepper. Stir, cover with lid, reduce heat to medium, and steam for 5 minutes. Remove lid, stir, and place into colander to remove any excess liquid. Set aside.

5. Into the same skillet on medium-high heat, add in a bit of oil. Add in your marinaded beef slices. Add garlic powder, fish sauce, and oyster sauce to taste. Cook just until no longer pink. Set aside.

6. Wipe down your skillet before using. On medium-high heat, add in 2 Tablespoons of oil and chopped garlic. Cook until fragrant. Add in all of your noodles, making sure to separate them in the process. Pour in the rest of your reserved sauce, sliced onions, and sliced scallions. Cook on high heat until the noodles are well coated. Remove from heat and serve immediately!

NOTES: *I've only used this sauce recipe with fresh rice noodles. If using cooked, dried noodles, I would recommend using only half of the sauce, at first, and then gradually adding more sauce to taste.

*Do not cut the sauce recipe in half. If you plan on using only 1 pound of noodles, then use only half of the chow fun sauce. Store the other half in an airtight container, and place it into the fridge for later use. :)