Chicken Fried Rice

Fried rice is one my favorite recipes, and the perfect way to use all of that leftover rice. Creating this recipe was challenging, because I typically don’t measure my ingredients when I make fried rice. I like to just throw in a little bit of everything. It’s not just a great way to use up leftover rice, but vegetables as well.

In my fried rice, I only use 1/4 cup of soy sauce. I personally don’t like my rice to be too salty. As with almost all my cooking, I use a cast iron skillet.

Chicken Fried Rice

Prep Time20 mins
Cook Time20 mins
Course: Appetizer, Breakfast, Dinner, Lunch
Cuisine: American, Asian, Chinese, PacificIsland
Keyword: FilipinoFriedRice, FriedRice, leftover, leftoverrice, PiniritongRice, PinoyFriedRice, quick, Rice, Vegetables

Ingredients

  • 1 lb Chicken – inch cubed
  • 4 tbsp Oil divided
  • Black pepper
  • 2 cups Rice
  • 2 Eggs – beaten
  • 1 Onion
  • 1 cup Mixed peas and carrots
  • 1/4 cup Soy sauce
  • 1/2 cup green onions

Instructions

  • In a skillet over medium-high heat, put 2 tablespoons of oil
  • Add chicken and black pepper. Cook until golden brown. Set aside.
  • In the same pan, add 2 tablespoons oil
  • Add beaten eggs and scramble
  • Add rice, soy sauce, chicken, and mixed peas and carrots. Stirring continuously to prevent rice from sticking. Continue tossing rice anywhere from 3-5 minutes.
  • Transfer to a serving plate. Garnish with chopped spring onion. Serve and enjoy!

Notes

Some people tend to like having more vegetables in their fried rice. In this recipe, we try to use up all the vegetables we have available before it goes to waste. You can add vegetables such as celery, bell pepper, and even cilantro for flavor. Fried rice is one of those recipe that you can never go wrong by adding your own twist of it. 

Steak Stroganoff

The best part about this stroganoff is the steak. Growing up we always had stroganoff with ground beef, over noodles. Since I didn’t like the ground beef over noodles combination, I was convinced stroganoff wasn’t for me. It wasn’t until a few years ago when I went to someones house and had steak stroganoff served over rice that I realized it was actually a good meal.

Like any recipe that involves steak, the higher quality cut of meat you use, the better your meal will taste. With my stroganoff I’ve found that tri-tips, New York Strip steaks, and ribeyes are all good options. Typically, I’ll use whichever one I can find on sale.

A few things I’ve learned from cooking this meal multiple times: Sear the steak on high heat, and try not to over cook it. Get as close to caramelizing the onions and mushrooms before adding the sauce. Also, cool your sauce before adding the sour cream so that it does not crack.

beef stroganoff

Chunks of steak in a creamy mushroom wine sauce, best served over a bed of rice.
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: beef, mushroom, stroganoff, wine
Servings: 6

Ingredients

  • 1 lb steak cubed
  • 2 tbsp canola oil
  • 1 yellow onion chopped
  • 1 cup sliced white mushrooms
  • 1 cup sour cream
  • 1 can cream of mushroom
  • 1 can beef broth
  • 1/2 tbsp black pepper
  • 2 tsp salt
  • 1/4 cup red wine

Instructions

  • Heat cast iron pan on high heat. Coat with oil.
  • add cubed steak. sear each side for 30 seconds or until crust forms. Remove steak from pan and set aside.
  • Add chopped onion and mushrooms. Cook until onion is just starting to become caramelized.
  • Add the steak back into the pan. Add beef broth, wine, and cream of mushroom.
  • let simmer until the onions and mushrooms are fully cooked and easy to cut with serving spoon.
  • Remove pan from heat. Let cool slightly before adding the sour cream.

Chicken Phad Thai

I’d tried to make Phad Thai a few times before, but wasn’t able to create something that tasted even remotely similar to what the restaurants had to offer. After a few failed attempts, I’ve finally arrived at a Phad Thai recipe that tastes just like we got takeout from our favorite Thai restaurant.

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5 from 1 vote

Phad Thai

As close to authentic as you can get. Maybe.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: Noodles, Spicy, Thai
Servings: 4 4
Author: Shaira

Ingredients

  • 8 ounces flat rice noodles
  • 4 tbsp oil
  • 3 cloves garlic diced
  • 1 lbs chicken
  • 3 eggs
  • 8 ounces carrots shredded
  • 12 ounces fresh bean sprouts
  • 3 green onions
  • ½ cup roasted peanuts
  • 1 lime
  • ½ cup cilantro chopped

For the Sauce

  • 3 tbsp fish sauce
  • 1 tbsp soy sauce
  • 5 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp creamy peanut butter
  • 2 tbsp chili paste – or more, to taste

Instructions

  • Follow package instructions for cooking noodles. I recommend taking two or three minutes off of their soak time to ensure the noodles don’t become soggy. Rinse under cold water to prevent noodles from sticking together.
  • Mix the sauce ingredients together with whisk. Set aside.
  • Heat half of the oil in a cast iron skillet. Add the garlic and chicken. Cook the chicken until just cooked through. Add carrots.
  • Move chicken to one side of the pan. Add the other half of the oil and scramble the 3 eggs.
  • Add noodles, sauce, bean sprouts and peanuts to the pan. Mix together.
  • Garnish with green onions, extra peanuts, cilantro and lime wedges. Serve immediately.

Mango Shake

Being from the Philippines, I’m no stranger to mangos. For Filipinos mangos are as much of a staple as rice. Growing up with two mango trees right in my front yard, I’ve had years to try and perfect my mango shake.

One of the most important parts of this recipe is making sure you choose the right mango. While there are lots of good mangos out there, nothing beats yellow mangos. At least when it comes to making shakes. The red and green mangos you see in the store, won’t give you the same sweetness that a yellow mango brings.

How do you know when a mango is ripe? The best way to see if a mango is ripe is to smell it. On a mango that isn’t ripe, you won’t be able to smell anything.

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5 from 1 vote

Mango Shake

Quick and easy measurements for that tropical delight.
Prep Time15 mins
Course: Dessert, Drinks
Cuisine: American, Asian, Dessert, PacificIsland
Keyword: Dessert, Mango, Mangoes, MangoShake, MangoSmoothie, Shake, Smoothie
Servings: 4

Equipment

  • Blender

Ingredients

  • 4 cups cubed ice appx.
  • 1/3 cup Water
  • 2/3 cup Milk or heavy cream for thicker consistency
  • 2 pieces Mangoes
  • 1/4 cup White sugar

Instructions

  • Blend ice, water, milk
  • Add mangoes and white sugar
  • Blend well. Serve immediately.

Banana Walnut Muffins

A Good banana walnut muffin recipe can be hard to come by. Finding a banana bread with walnuts is easy, but for some reason adding walnuts to a muffin isn’t something a lot of people do. I decided to do a little experimenting, and came up with my own banana walnut muffins.

Pro Tip: roast the walnuts in the oven at 350 before putting into the batter. Un-toasted walnuts will be bland, and almost bitter at times. Roast them for just five minutes and you’ll bring out all of the flavor.

Banana Walnut Muffins

Delicious and moist banana walnut muffins. Quick and easy way of making banana walnut muffin.
Prep Time15 mins
Cook Time22 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Asian, Dessert, Filipino, Philippines
Keyword: Banana, BananaDessert, Dessert, quick, Quickbananadessert

Ingredients

  • 8 oz walnuts
  • 3 ripe bananas – mashed
  • 1 egg
  • 1/3 cup butter
  • 3/4 cup white sugar
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1 1/2 cups flour – sifted

Instructions

  • Preheat oven to 350°F
  • In a baking pan, spread out walnuts and toast in the oven for 5 minutes. Set aside.
  • In a mixing bowl, mix together mashed bananas, butter
  • Add egg, sugar, vanilla, baking soda, baking powder, cinnamon, and salt. Mix until fully combined
  • Add sifted flour. Once all combined transfer batter into muffin tin and bake for 20-24 minutes
  • Serve best with coffee

Scones

Scones may seem intimidating to make, but are actually really simple. After making these several times, I’ve never had a batch I wasn’t satisfied with. No electric mixer is required, and these scones only take 15 minutes to bake.

Traditional Scones

These scones are simple, quick, and turn out perfect everytime.
Prep Time15 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Keyword: bread, breakfast scone, oven, scone, scones
Servings: 8

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 stick butter cold
  • 1/4 cup cream cheese
  • 1/4 cup sour cream
  • 1 egg
  • 1 tsp vanilla

Instructions

  • Preheat oven to 400 degrees. For this recipe I use the lower middle rack. I've forgotten to lower it when making before and they still turned out fine.
  • In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Use a cheese grater to grate cold butter into dry ingredients. Mix with fork. Will by slightly clumpy.
  • Combine the cream cheese, sour cream, and vanilla. Add egg and whisk together.
  • Pour egg mixture into dry ingredients. Use hands to combine ingredients, until no longer sticky.
  • Roll mixture into a ball. flatten into 8 inch circle about 3/4 of an inch thick.
  • Spray cooking oil onto a large knife. Use knife to cut dough into 8 pieces. move cut dough onto parchment lined baking sheet.
  • Cook scones for 15 minutes, or just until just before the dough starts to look golden brown on the top.

Oven Baked Salmon

Maybe you can relate, but I don’t have many memories of eating salmon as a kid. Salmon costs many paper dollars (especially quality salmon), and when you grow up with 3 other siblings the odds of salmon for dinner are about as rare as a surprise trip to Disneyland. Frozen fish sticks became the more affordable alternative for our family.

I never did get that surprise trip to the world’s best theme park. Several years ago though, my grandfather did barbecue salmon for us as a special Easter dinner. Biting into the medium rare wild caught fish for the very first time jumpstarted my love. I had to wait until I was grown up and moved out of my parent’s house to be able to afford my own salmon. Unfortunately, even as a grown up, excess money is harder to come by than would have imagined as a child. That being said, occasionally I splurge and bring home some salmon from the supermarket.

Enough about my salmon origin story, here’s some tips that will be helpful as you bake your salmon.

First Tip

Undercook your salmon. I’m not suggesting you consume your fish raw, but if you take it out of the oven when it’s still 5 to 10 degrees less than your desired cooking time, it will actually rise in heat as it rests.

Second Tip

Use tinfoil for easier clean up. I don’t know about you, but I don’t enjoy doing dishes. Be smart and use some foil.

Third Tip

If you decide to bake other vegetables with your salmon, that’s great and I strongly encourage you to do so. Your health is important. I like those little red potatoes with my salmon, and I’ve learned that they take quite a bit longer to bake than the salmon does. Put those little potatoes in the over about 15 minutes before your salmon. Otherwise your fish will be getting cold while you wait for them to finish cooking.

Fourth and final tip:

Unless you’re a pro, and you’re probably not if you’re using one of my recipes, I highly recommend you use a meat thermometer. Salmon is delicate and even slightly overcooking it will leave it dry.

Oven Baked Salmon

After many unsatisfying attempts at oven baking salmon, I've finally got it right. Simple spices, and just minutes to bake.
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: baked, fish, oven baked, salmon
Servings: 4

Equipment

  • Broiler pan (recommended)

Ingredients

  • 1 lbs salmon
  • 3 tbsp butter partially melted
  • 1 tsp herbs de province
  • 1/4 tsp course sea salt
  • 1/4 tsp cracked black pepper
  • 3 cloves garlic chopped
  • 1/2 lemon sliced

Instructions

  • Preheat oven to 425.
  • Brush salmon pieces with partially melted butter.
  • sprinkle herbs de province, salt, and pepper over salmon. Placed salmon pieces onto broiler pan.
  • Place garlic and lemon slices on and around salmon.
  • Bake for 15 to 20 minutes. I recommend checking the temperature around 15 minutes. I take my salmon out of the oven when the temperature reaches 130.

Notes

This salmon seasoning can be used for vegetables as well. I like my salmon with asparagus and potatoes. Just remember that your potatoes and asparagus will take longer to cook than your salmon. I put my vegetables in the oven about 10 minutes before.

Mashed Potatoes with Smoked Gouda & Garlic

These potatoes are cheesy. and delicious. you should make them. These potatoes are cheesy. and delicious. you should make them.These potatoes are cheesy. and delicious. you should make them. These potatoes are cheesy. and delicious. you should make them.

Mashed Potatoes with Smoked Gouda & Garlic

Mashed potatoes can have a reputation for being a boring, or even bland side dish. my smoked Gouda and garlic potatoes are boring, and have become an essential part of any steak dinner in my household.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Keyword: cheesy potatoes, garlic, gouda, mashed potatoes
Servings: 4
Author: Jordan Haarberg

Ingredients

  • 8 small red potatoes gold potatoes work fine
  • 4 tbsp butter
  • 2 cloves garlic
  • 1/3 cup milk
  • 1 tbsp heavy cream
  • 1/4 cup smoked Gouda cheese
  • 1/2 tbsp black pepper

Instructions

  • Cut the potatoes into fourths and add to pot of boiling water.
  • Boil potatoes for 15 minutes or until tender. Once potatoes are cooked, drain water.
  • reduce to a low heat.
  • Use a potato masher to mash the potatoes. Be careful not to overdue it, you want the potatoes to be a little chunky.
  • Add butter, garlic, milk, heavy cream, smoked Gouda, and black pepper.

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