Banh Xeo (Asian Sizzling Crepes)

These savory, sizzling crepes are a real crowd-pleaser in the summertime. They are light, crispy, and packed with so much flavor! You may use whatever filling combination you'd like! Some favorites are ground chicken, and pork belly. You are also free to add as much or as little crepe batter when you're frying these up. If you'd like a thicker crepe, simply add a bit more crepe batter into the pan while swirling it around in the hot pan. The thicker the batter, the longer it will take to make them crispy. For EXTRA crispiness, after you've added in your ground pork and blanched bean sprouts, turn your heat down to low, cover with a lid, and continue to cook for another 2-3 minutes (or until crunchy), remove lid, and continue with flipping your crepe over as instructed.

INGREDIENTS:

10 ounces of rice flour

2 ounces of corn starch

1 teaspoon of tumeric

1 tsp of salt

yellow food coloring

1 Tablespoon of olive oil (may sub for vegetable oil)

1 (14 ounce) can of coconut cream

3 1/2 cups of club soda

FOR THE FILLING:
2 pounds of ground pork

4 cloves of chopped garlic

4 Tablespoons of water

1 Tablespoon of oyster sauce

1/2 Tablespoon of fish sauce

1/4 tsp of sugar

lots of black pepper

msg (optional)

YOU WILL ALSO NEED:
bean sprouts (I use about half of a large bag of beansprouts for this whole recipe)

1 whole onion, sliced

1 1/2 pound of cooked shrimp meat (I like to buy them fresh from the seafood counter)

GARNISHES:

one head of lettuce

assortment of mints

cilantro

basil

Thai chili peppers

FOR THE SWEET AND SOUR DIPPING SAUCE:
1/2 cup of sugar dissolved in 3/4 cup of very hot water

1/4 cup of good fish sauce ( I like the Three Crabs Brand)

3-4 Tablespoons of vinegar

crushed roasted peanuts (optional)

INSTRUCTIONS:
1. Into a large mixing bowl, add in your rice flour, cornstarch, tumeric, salt, oil, food coloring, coconut cream, and club soda. Mix well using a wire whisk. Cover tightly with saran wrap, and allow to rest in the refrigerator overnight, or for at least 4 hours before using.

2. Soak your veggies in some cold water, and clean them VERY WELL. Drain, pat them completely dry (or a salad spinner works wonders!), and place them on a large platter. You may choose to cut up your lettuce into thin strips, but I would leave everything else whole.

3. Bring a pot of water to a boil, add in your bean sprouts, and cook for about 2-3 minutes, or until just softened. Drain, and run some cold water through the bean sprouts to prevent them from over cooking. Set aside.

4. Into a large skillet on medium-high heat, drizzle in some oil. Add in your chopped garlic and cook until fragrant. Add in your ground pork and cook until no longer pink. Drain, and using a paper towel, wipe off any excess oil from the skillet. Add your ground pork back into your skillet, and add in your water, oyster sauce, fish sauce, sugar, lots of black pepper, and msg (if using). Taste check for seasoning. (You don't want it overly salty, just not bland either) Place your seasoned ground pork into a large dish until ready to use.

Get your work station ready! Make sure you have everything around you, next to your stovetop, ready to use: sliced onions? Check. Shrimp? Check. Blanched bean sprouts? Check. Seasoned ground pork? Check.

5. (Make sure you mix your crepe batter well before you begin. The rice flour and cornstarch will have settled on the bottom of the bowl, and this is normal. ALWAYS give it a good stir if it's been sitting, undisturbed, for a while.) Into a non-stick skillet on medium-high heat (make sure pan is HOT), drizzle in a bit of oil. Add in a few slices of onions and cooked shrimp. When onion and shrimp start to brown, add in a thin layer of batter. In my pan, I use about 1/4 cup of batter each time (how much batter you pour in depends on the size of your pan, and how thin/thick you like your crepes). Quickly, using your wrists, swirl your batter all around the pan until it's evenly distributed. When the outer edges of the crepe begin to crisp up or pull away from the pan, add in a handful of ground pork, and some bean sprouts. (I don't like to overfill my crepes, but to each their own. :)) Continue to cook until desired crispiness. When ready, flip over one side of the crepe to cover your filling, remove from pan, and serve immediately!

NOTES:

*This recipe makes a lot of crepes. Scale down the recipe by half if you wish.

*Crepe batter sits well in the fridge for up to three days. Stir well, after you take it out of the fridge and always allow it to come to room temp (at least 30 min) before using.

*A good non-stick pan is key! If your pan sucks, your crepes will suck. THE END.

*FOR EXTRA CRISPINESS: after you've added in your fillings onto the crepe, cover the pan with a lid, turn down heat to LOW, and cook for another 2-3 minutes, or until desired crispiness.

*If you are making a lot of crepes at once, make sure you separate each crepe with some foil to prevent them from sticking to each other. I usually serve two at a time for each plate, and then place the rest of the crepes on a large platter, separating each one with some foil.

Homemade Breadsticks

I have a confession to make: I'm a known "carbaholic." I love all things bread, and homemade bread (or should I say, breadsticks), is definitely the way to my heart. These breadsticks are the perfect mate to your favorite pasta dish. And guess what?! They are soft, chewy, and are practically fool-proof. Not to mention...kids really enjoy shaping out the breadsticks; It's a great way to get the kids involved in the kitchen!

INGREDIENTS:
1 cup of warm water

2 tsp of active dry yeast

2 Tablespoons of sugar

2 1/2 cups of all propose flour

1 Tablespoon of vital wheat gluten

2 Tablespoons of olive oil

1 tsp plus 1/4 tsp of salt

YOU WILL ALSO NEED:
melted coconut oil (may sub for butter)

garlic powder

INSTRUCTIONS:
1. Sprinkle the yeast into your warm water. Stir. Add in your sugar. Stir, again. Set this mixture aside and allow the yeast to "bloom" or become foamy (about 5 minutes). Meanwhile, prepare your dry ingredients.

2. Into a large mixing bowl, add in your flour and vital wheat gluten. Mix well.

3. Once your yeast and water mixture has become foamy, add that into your dry ingredients along with 2 Tablespoons of olive oil. Using a spatula or wooden spoon, mix for about 30 seconds and then add in your salt. Mix for 1 minute more.

4. Place your dough onto a lightly floured surface, and quickly knead your dough for 2-3 minutes until it forms a nice, smooth ball. Use additional flour as needed but overall, dough should remain slightly tacky.

5. Place dough into a well oiled mixing bowl, cover with kitchen towel, and place in a warm, draft-free place until it has doubled in size (about an hour).

6. Place your dough onto a lightly floured surface and gently deflate it by giving it a few light punches or simply using the fold-over method a few times.

7. Roll out the dough into a 24-inch long log. Cut into 12 equal sized pieces and gently roll out each piece of dough into 8-inch long breadsticks.

8. Place formed breadsticks, 1-inch apart, onto a large baking sheet fitted with some parchment paper. Cover with kitchen towel and allow them to rise until doubled in size (about 45 minutes to an hour).

PREHEAT OVEN TO 375 DEGREES F.

9. Carefully brush the tops of the breadsticks with some melted coconut oil and then with some garlic powder. Bake for 15 minutes, or until breadsticks turn slightly golden brown. Serve immediately!

NOTES:
-These taste best eaten same day.

-May reheat in microwave for 10 seconds a piece.

-Add 3 Tablespoons of Bakers Special Dry milk to your dry mix if you have it! Otherwise, follow directions as written.

-Do not rush bread making! Make sure dough has properly risen before moving onto next step.

-There is such a thing as "over-proofing." In other words, don't let your dough rise for too long or it will result in heavy, brick-hard breadsticks.

-If it's a warm day, your bread may rise faster. Check your dough after 30 minutes to ensure you don't over-proof. If it's cold, it may take you longer than an hour for your dough to rise.

Lemon Bars

I was on the search for a good lemon bar recipe for a while...all came up short. Most had too little crust, or not enough lemon filling, or waaaay too much sugar! Even the amount I use in this recipe is the most that I've ever used! BUT that's the price you pay when you're dealing with desserts that require fresh lemon juice; hashtag, sorry-but-not-sorry!

INGREDIENTS:

FOR THE CRUST:

2 sticks (1 cup) of softened, unsalted butter

1/3 cup of sugar

2 cups of all purpose flour

the zest from 2 lemons

1/4 tsp of salt

FOR THE LEMON FILLING:

6 LARGE eggs

2 cups MINUS 2 Tablespoons of caster sugar

3/4 cup of sifted all purpose flour

1/4 tsp of salt

3/4 cup of fresh lemon juice

YOU WILL ALSO NEED:
powdered sugar

INSTRUCTIONS:
PREHEAT YOUR OVEN TO 350 DEGREES F.

1. Place your butter into a large mixing bowl and beat it until it has dispersed all over the bowl, about 20-30 seconds. Add in your granulated sugar and beat for 30 seconds more. Add the flour, salt, and lemon zest and mix until combined and crumbly. Pour your shortbread mixture into a 13x9 inch glass pan and firmly press the mixture down, making a nice even layer. Bake for about 30 minutes, or until the edges have turned slightly golden brown. When there's about 10 minutes left, gather all of the ingredients for the lemon filling.

2. Into a large mixing bowl, whisk together your eggs, caster sugar, sifted all purpose flour, and salt. Finally, add in your fresh lemon juice and whisk until smooth.

3. Pour your lemon filling onto the hot crust, LOWER THE OVEN TEMP TO 325 DEGREES F. and bake for about 20 minutes, or until there's a slight jiggle in the middle of your pan when you wiggle it.

4. Remove the pan from the oven, allow it to cool to room temp. and then place a piece of saran wrap over it. Refrigerate until lemon bars have fully set, about 3 hours, or even better, overnight!

5. Remove lemon bars from the fridge, and allow them to come to room temp before dusting with powdered sugar. Cut into squares and serve immediately!

NOTES:

-Make these ahead! Place lemon bars into the freezer after you're done baking and pull them out whenever you want some! Make sure you allow it to come to room temp before dusting with powdered sugar.

-You may use any 13x9 inch pan, but I love the results the glass pan gives me.

-Dip your knife into some hot water before cutting into your lemon bars to get those perfect squares!

-I usually get 3/4 cup of lemon juice from the larger lemons. If you use Meyer lemons, they are less acidic and require less sugar. If you use the tiny lemons, those are REALLY acidic, and I'd recommend using the full 2 cups of sugar.

-To make caster sugar, just pulse granulated sugar in a food processor until smooth.

-Different pans yield different cooking times, so I'd recommend checking on your lemon bars after 15 minutes.

-Make sure your crust is fully baked before adding in your filling.

Cheese and Bacon Scones

If you are a lover of scones, then my recipe is a must-try! Most people love sweet scones filled with jam (recipe for that one is coming up! :)), but if you are looking for a change, or have never tried a savory, moist, and cheesy scone, then this recipe will be a game-changer for you!

INGREDIENTS:
2 cups of all purpose flour (I recommend the brand King Arthur)

1/4 tsp of salt

2 tsp of sugar

2 1/2 tsp of baking powder (I recommend the brand Rumford; it's aluminum-free)

1/2 tsp of ground mustard powder

1 Tablespoon of dried onion

6 Tablespoons of cubed, softened unsalted butter

4 ounces of shredded Asiago cheese

4 ounces of shredded extra sharp cheddar

1/3 cup of bacon bits

1 cup plus 1 Tablespoon of heavy cream

FOR EGG WASH:
1 egg plus 1 Tablespoon of water lightly beaten

INSTRUCTIONS:

1. Add the first 6 ingredients into your stand mixer fitted with the dough hook. Turn the mixer to "stir" and mix until all combined. Turn mixer off and add in your cubed butter. Turn mixer to speed "4" and mix until crumbly. Turn mixer off again and add in your shredded cheeses and bacon bits and mix just until combined or until all of the cheese and bacon bits are covered in flour. With the mixer on "stir" add in your heavy cream and mix just until the dough forms a ball. The dough should be wet but not be too sticky.

2. Place your dough onto a lightly floured surface, and quickly shape it into a ball. Divide the dough in half, and using your hands, flatten out each ball into a 1 inch thick disk. Cover each disc in saran warp and allow them to rest in the fridge for 1 hour.

PREHEAT YOUR OVEN TO 400 degrees F.

3. Remove your discs from the fridge and cut out your scones. Place them onto an un-greased baking sheet fitted with some parchment paper on top. Add a layer of egg wash to each scone. Bake for 15-17 minutes for larger scones and 12-15 for smaller ones (I cut out 12 larger scones and they take about 17 minutes in my oven). You'll know when they're done when they become golden brown on top and are slightly golden brown on the bottom. Allow to cool for 15-20 minutes before eating.

NOTES FOR THE BEST SCONES:
-If using real bacon, cook bacon and them crumble it up to make 3/4 cup. If using diced ham, use 3/4 cup as well.

-Use good baking powder with no aluminum in it.

-Use good flour.

-Don't overwork the dough.

-Use heavy cream instead of buttermilk.

-Use silpat vs. parchment paper (it rises better and cooks more evenly).

-Oven times vary; the colder the dough, the longer it'll take to bake.

-May mix by hand using pastry cutter or even a food processor (be careful not to over-mix when using a food processor).

-Use extra sharp cheeses for optimum cheesy flavor. :)

-Great make-ahead recipe; dough can sit in the fridge for up to three days or may be frozen for later use.

-Do a double egg wash if you have time. Wait 15 minutes after the first coating, then add another coating of egg wash; it makes the tops nice and golden brown and gives the scones a nice crunch!

Linda's Chipotle Salsa

If you are a lover of salsa, then this recipe is for you! My best friend Linda has been dubbed the "salsa queen" by all of her friends. For a long time, every time she was set to show up for a party, everyone would ask her to make her famous salsa.

Well, guess what?? Now's the time to share with you all, her infamous recipe!

Enjoy!!

INGREDIENTS:

4 (14.5 oz) cans of fire roasted tomatoes

1 (7 oz) can of Embasa chipotle peppers

1 whole medium onion, roughly chopped

1 whole jalapeno

1 whole jalapeno, deseeded

2 cloves of garlic

1 whole bunch of cilantro

salt

black pepper

smoked paprika

chili powder

ADDITIONAL ITEMS NEEDED:
Tortilla chips

INSTRUCTIONS:

Place all of the above ingredients into a blender and pulse until smooth. May need to work in batches. Season to taste. Place finished salsa into the fridge for at least one hour, to allow all of the flavors to set.

NOTES:
I use a total of two jalapenos, but deseed only one of them. I like my salsa spicy, so if you don't like it too spicy, I recommend using only one jalapeno (deseeded). Always start with one, and then work your way up to the spice level that
you want!