Sunday, August 25, 2013

Caramelized Beef and Ginger stir fry

Caramelized Beef and Ginger Stir-Fry

What's for dinner tonight? How about a Quick, Simple beef with caramelized ginger stir fry in under 10 minutes?


  • About 16 to 20 oz. of thinly sliced steak
  • 6 inch of ginger, peeled and thinly sliced Julianne  style
  • 3 cloves of minced garlic
  • 1/2 teaspoon of ground black pepper
  • 3 teaspoons of sugar
  • 1 teaspoon of salt (adjust to taste)
  • 1/2 teaspoon of MSG or 2 teaspoon of granulated low sodium chicken granulate
  • 2 tablespoon of olive oil


 On medium heat add the olive oil, ginger and stir until it starts to become lightly golden brown then add minced garlic.. Throw in a pinch of salt and a teaspoon sugar. Once the ginger and garlic starts to caramelized  , add the beef and 2 teaspoon of sugar, 1/2 teaspoon of salt, MSG or Chicken granulate and black pepper. Stir fry until its cooked to your preference. Serve with jasmine rice.

Friday, August 23, 2013

Very Easy Oreo Mint Pie!

 Oreo Mint  Pie

Quick and easy Oreo mint pie.. Oh so delicious!!! 
Great for an activity with the kids as well.
 A great 

way for having the kids to help out. This a 

super simple dessert. 

Oreo Mint Pie

  • 1 Oreo pie crust
  • About 3 scoops of mint n chip ice cream (soften)
  • Whipped cream ( enough for about 1 inch above the ice cream)

Fill crust with the soften ice cream and smooth it. Spread on the whip cream on about an inch thick. Freeze the pie with the lid that came with crust. Once the pie is firm serve as is or garnish with crushed Oreos.

Tuesday, August 20, 2013

Baked Alfredo with spinach

Baked Alfredo with Spinach

This is a simple scrumptious dish. Its great for a spontaneous dinner idea.

Ingredients to acquire:

1 jar of Alfredo sauce ( we use Bertolli brand)

1  11 Oz bag of lightly sauced cream spinach thawed (birds eye brand)

1 lb of ground pork or chicken

About 10 pieces of lasagna 

A handful of spaghetti 

Parmesan grated cheese 

About a teaspoon of ground black pepper

1  10 to 16 oz. bag of Mixed shredded cheese for topping

Direction: Boil pasta according to the directions on the box. 
Preheat your oven at 350 degree. In a large sauce pan, brown the ground meat and drain. Stir in the Alfredo sauce, black pepper into the pan and let it simmer for about 5 minutes, then take it off the heat. 

First, add about a 1/2 cup of Alfredo sauce and spread evenly, then add the lasagna over the sauce, over lapping each other. Sprinkle in parmesan grated cheese and 1/2 a package of spinach. Secondly, add the spaghetti pasta evenly, the rest of the Alfred sauce and then the rest of the spinach. Sprinkle on the grated parmesan and cheese toppings. 
Bake for about 20 minutes or until its bubbling and the cheese on top is cooked. 

Let it sit for a few minutes and serve...

Sunday, August 18, 2013

Lemon Chewy Crisp

Lemon Chewy Crisp

This is a quick sweet and lemony recipe. If you love that sweet & sour, chewy and crispy texture, you will love this!

  • 1 cup sifted flour
  • 1 cup sugar
  • 4 tablespoons of country time lemonade
  • 1 teaspoon of baking powder
  • 1/3 salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 milk
  • Soften butter for spreading on the pan


Preheat your oven to 350 degrees. In a bowl mix all the dry ingredients. Gradually whisk in the eggs, milk, vanilla extract and mix it until smooth. 

For easy clean up, grease  a large pan and line it with parchment paper then spray or spread the butter on the pan. Pour in the Mixture and bake for about 15 minutes or until its nice and golden brown. 

Thursday, August 1, 2013

Simple Dessert Crepes


Dessert Crepes

Very easy and delicious to make! Just add your favorite fruits nuts and top off with your favorite condiments! Besides making this scrumptious dessert, it can also be made as a breakfast or dinner entree with just a slight difference of the ingredients. Tutorial videos is down below.

Total Time: 26 min,Prep5 min, Cook 20 min,
makes about 17 to 22 crepes

Crepes Ingredients:

2 large eggs
3/4 cup milk

1/2 orange juice
1 cup flour
2 teaspoons of vanilla extract
pinch of salt
2 tablespoons of sugar
3 tablespoons melted butter
Butter, for coating the pan


 Nutella, whipped cream, fruits of your preference, chocolate or caramel syrup.


In a blender, combine all off ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. 

On a medium to low heat use a small non-stick pan. Add butter to coat, once butter sizzle, pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds, flip and let it cook for another 10 seconds. Place on a flat surface or plate. Lay them out flat so they can cool. Continue until all batter is gone or you can store the left over batters in the refrigerator for 48 hours.

To store unused crepes:
 Once crepes are cooled, store in seal-able plastic bags in the refrigerator for up to 7 days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*For non dessert crepes:

 Omit the vanilla extract and sugar. However,  add 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.