Easy & Delicious Fried Rice

I love when a recipe can be extremely simple and fast, but flavorful and versatile all at the same time. Not an easy combination to find! This past week a local television show (Good Things Utah) demonstrated a recipe for fried rice that I really wanted to try. I've made other, more complicated versions and this one seemed really easy and didn't involve specialty ingredients. I enjoyed it but did make a few adaptations for my personal taste. Click here to be linked to the original recipe, and below is my slightly different version. This recipe makes a huge amount, just so that you are aware! I think this would be a great use for leftover ham or chicken, especially since you probably have all of the other ingredients {rice, eggs, frozen veggies} on hand. You can also add whatever vegetables you like, including broccoli, snow peas or water chestnuts. I added bean sprouts to mine. I also liked the idea of grating the carrots since they take a significant amount of time to cook if you slice them. However, if you want them larger, I would think you could pre-boil them or use frozen. I love this recipe and will be using it again!

*Printable Version*

What You Need:
2 cups cubed ham {Note that the orginal recipe uses chicken and shrimp would be great also}
6 scrambled eggs
2 carrots, grated
1/2 medium onion, chopped
3/4 cup frozen peas
3/4 cup bean sprouts
1/2 cup butter
1-2 garlic cloves, minced OR 1 tsp garlic powder
1/4 teaspoon ground ginger
4 cups cooked rice {I prefer to cook mine in chicken broth rather than water}
1/4 cup soy sauce plus more to taste, if you like

Directions:
~Prepare rice according to package directions and set aside. I did not use instant.
~Scramble 6 eggs in a large pan and set aside.
~In a large wok or separate frying pan, sautee onion in a tablespoon of oil until soft and add carrots and cubed ham. Add frozen peas and bean sprouts. Add rice and soy sauce to the mixture.
~Melt 1/2 cup butter. Add garlic and ginger to the butter, stir, and add to rice mixture.
~Mix all together well and let simmer for 5 minutes. Add more soy sauce to taste and enjoy!

Smoked Gouda & Garlic Mashed Potatoes

I love mashed potatoes. Like in the way that if we have them for dinner, I can eat them for breakfast love them. It depends whether you like them with some texture or smooth, but I use a potato ricer when I make mine, which makes them smooth. Okay, onto the recipe. I first tried this a couple of  years ago when my sister in law, Jamie, made them for a holiday dinner. She made them again this Thanksgiving and they are seriously good. {She got the recipe from here}. I have actually not made these yet on my own, but highly recommend it for your holiday meal!

What You Need:
 1 head garlic
 1 teaspoon olive oil
 3 pounds russet potatoes
 2 teaspoons salt
 1/2 pound smoked gouda, shredded
 5 tablespoons unsalted butter
 1/2 cup heavy cream {add more as needed}
 salt and pepper to taste
Directions:
 to roast the garlic:
 Preheat oven to 350 degrees. Remove outer layers of garlic skin. Cut off the top quarter inch of the head, exposing the tops of each of thegarlic cloves. Wrap garlic in foil or place into an oven-proof
ramekin. Drizzle with olive oil and cover tightly. Roast for 45 minutes. Uncover and roast for an additional 30 minutes. Remove from oven and set aside to cool.
 To prepare the potatoes:
 Peel and chop potatoes, placing them into a large pot. Cover with cold water and cook over medium-high heat, bringing the water to a slow boil, until the potatoes are fork tender (approximately 20 minutes). When potatoes are done, drain in a colander and return to the warm pot. If you are using or want to try using a ricer, this is the point you would use it. Once done, add butter, garlic, cheese, and cream. If using ricer, stir the ingredients together until combined. Otherwise, mash until the desired consistency.  Serve warm. Enjoy!

Butternut Squash with Walnuts & Vanilla

This is one of those recipes that I feel like could be tinkered with to get it just right and then it would be perfect for my taste. While I could do that before posting it, I think its still a great, simple fall side dish that  would be a great hit at your Thanksgiving dinner so I don't want to miss sharing it. I think you need to try it and let me know what changes you think would make it better. Next time, I'd like to try adding some carmelized onions and some more fall spices like cinnamon. Either way I am a huge fan of butternut squash. I have always had a difficult time in recipes that call for it to be cubed but recently found a website that provided a super easy way. You can find that here. It tastes as good as it looks!

Recipe and photo courtesy Simply Recipes.
What You Need:
1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash)
Salt
1 heaping cup of walnuts
2-3 Tbsp butter
2 teaspoons grated ginger
1-2 teaspoons vanilla extract
Lemon juice
1/2 teaspoon dried thyme
Black pepper to taste

Directions:
 Preheat oven to 400°F. Coat the cubed squash with a little oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven. Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat. Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter.  Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two  before serving. Serves 4. Enjoy!

Quick & Delicious Pot Pie

I found this recipe in my recent issue of Simple & Delicious and am so glad I did. I loved this and thought it was the best comfort food for cold weather. I adapted it just slightly with my own preferences and you can do the same.  What a great weeknight meal. You can throw this together in less than ten minutes and everyone will love it. With Thanksgiving approaching, this would be a perfect use for leftover turkey. Now this does use processed things like canned cream soup, but it isn't always reasonable to make everything from scratch, right? Try it...you won't be sorry! Warm, rich, hearty, easy and tasty!

What You Need:

Filling:
4 cups cubed cooked chicken {Use canned chicken or rotisserie to make it even easier}
1 12 oz. package frozen broccoli in cheese sauce {I used Birdseye that included carrots and cauliflower}
2 cans condensed cream of chicken soup
2 medium potatoes, cubed {I did NOT use}
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas
1/2 cup frozen corn
1/4 tsp. pepper

Topping:
1 1/2 cups biscuit/baking mix {Bisquick works fine}
3/4 cup shredded sharp cheddar cheese
3/4 cup milk
3 tablespoons butter, melted

Directions:
In a large pot or dutch oven, combine all of the filling ingredients and bring to a boil. Transfer to a greased 13 by 9 baking dish. In a separate small bowl, combine the topping ingredients. Spoon over the top of the filling. Bake, uncovered at 350 degrees for 40-45 minutes or until bubbly and top is golden brown. Let stand for 5-10 minutes before serving. Enjoy!

Spiced Zucchini Cake with Creamy Maple Frosting

I think that this cake needs a name that really describes how wonderful it is, but I wasn't creative enough to come up with one. This recipe is so fall-perfect {in spite of our temperatures not being very fall-like}. It is super moist, has just the right amount of spice and the frosting is perfect. When I read that the frosting had maple syrup in it, I was sure I wouldn't like that and was going to skip it but didn't and I am so glad. Trust me- it is awesome just the way it is. I found this recipe at My Baking Addiction and only made one slight change. I will warn you- this recipe calls for one ingredient that is expensive- cardamom. While I decided to splurge and use it, the source says you can omit it if you reallly need to. You can add it to your spice rack and find some other yummy uses for it.

What You Need:
1 ¼ cups all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
1 ½ teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon minced crystallized ginger { I used regular ground ginger}
1/2 teaspoon kosher salt {I use regular salt}
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup applesauce
2 eggs
1 cup shredded zucchini

 Frosting:
4 ounces cream cheese, softened
3 tablespoons butter, softened
3 tablespoons pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 cups confectioners’ sugar

Directions:

1. Preheat oven to 350 degrees F. Butter or spray an 8×8 inch baking pan with non-stick cooking spray; set aside.

2. In a bowl, combine flour, cinnamon, cardamom, nutmeg,  ginger, salt, baking powder and baking soda.

3. Combine oil, applesauce, eggs and sugars; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Pour into the prepared 8×8 inch baking pan. 

4. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.

5. For the icing: In a small bowl, beat cream cheese, butter, maple syrup, cinnamon and cardamom until smooth and creamy. Add confectioners’ sugar and mix well. Frost cake with icing. Enjoy!

Chicken Pesto Muffin Bites

I found this yummy little appetizer over at Multiply Delicious a few months ago and am just getting around to sharing. Now you could just use the crescent dough and same directions, but change to any kind of filling you prefer. This one is really good if you are a pesto fan but I was thinking for kids that pizza fillings would be great and fun for them to help assemble. You could also use cream cheese and veggies like spinach and broccoli. Very tasty and easy!

What You Need:
1 can (8oz) Pillsbury Crescent refrigerated seamless dough sheet
1/4 cup homemade pesto or store bought
3 Tbsp sundried tomatoes, diced {I did not use}
1/2 cup shredded cooked chicken
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
OR make up your own filling!

Directions:
Preheat oven to 375 degrees. Spray a 6 cup muffin pan with cooking spray. Set aside.

Unroll dough sheet on a cutting board. Spread dough evenly with pesto. Top with shredded chicken, sundried tomatoes, and cheeses.

Using a pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at the short side, roll up each piece; place seam side down in muffin cup so center of dough piece is on bottom and ends of dough are facing up.

Bake 15 to 20 minutes or until tops are golden brown. Let the muffins cool for about 5 minutes and remove from pan. Best served warm.

Baked Zucchini with Mozzarella

You may have noticed I don't post a ton of vegetable recipes. The main reason for this is that most of the time, I use Bird's Eye Steamfresh to add veggies to dinner. The fact that its super easy is one reason but I their veggies are green, crisp and don't have that "frozen" taste. I also love that there is no produce to go to waste when the veggies are frozen. So there's my product plug. Now, there are some other things we often have in the house such as asparagus and squash. I love zucchini in lots of different ways and thought I would share a version I tried recently. You might even try using a little breadcrumbs or parmesan to get a crispy crust. Sort of that fried zucchini thing without the fried. I might have eaten an entire one by myself...

What You Need:
2 medium sized zucchini
Johnny’s Garlic Spread & Seasoning {If you don't have this or can't find it, just use salt and pepper with garlic powder and some parsley}
2 cups shredded mozzarella cheese

Directions:
Slice your washed zucchini up into 1/2 inch rings. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt {or use the alternative}. Bake in the oven at 350 for about 10-15 minutes or until crisp tender. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, place cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Enjoy!

Broccoli with Orange Sauce

Here's a yummy way to dress up your veggies. In my house, no one but me eats the green stuff but I love it! This sauce is quick tasty and will give you a little variation on dressing up vegetables. Plus you may have all of these ingredients on hand. Give it a try!

What You Need:
1/2 cup orange juice
1 teaspoon balsamic vinegar
1/4 teaspoon red pepper flakes
1/4 teaspoon onion powder

Directions:
Combine all ingredients in a small saucepan and simmer on medium until reduced to about 3/4 cup. Toss with broccoli and enjoy!

Asparagus with Phyllo & Prosciutto

I was a little intimidated when I first saw this recipe but I am so glad I tried it. These took less than five minutes to prepare and were one of the best appetizers I have ever had. I couldn't believe how simple these were to make and can't wait to have them again!


What You Need:
24 asparagus spears, wood ends trimmed
4 sheets frozen phyllo, thawed (will cut each lengthwise into 3 rectangles ending up with 12 rectangles)
3-4 tablespoons melted butter
12 thin slices prosciutto (about 6 ounces, sliced thin
1 cup grated Parmesan cheese (or more)


Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Prep all ingredients prior to working with phyllo dough. This will make the assembly go faster with less opportunity for the phyllo to dry out.

Cook asparagus either in the microwave or steam in a steamer basket set over 1-inch of boiling water just until bright green, about 2 minutes. Blanch them under cold water (helps to retain color and flavor) Transfer to a colander to cool.

Remove phyllo from the refrigerator and unroll them to lay flat. Place 1 sheet of phyllo on a work surface (cover the remaining phyllo with plastic wrap and then a damp clean towel). Cut carefully lengthwise into 3 rectangles. Brush lightly with butter. Start at the ends of the dough to keep it from cracking and work towards the center. Cut the asparagus spears down to 4 inch lengths. Remember to keep the unused phyllo dough covered with the plastic and towel when you aren't working with it. Don't leave it uncovered for more than a minute at a time and work quickly.


Place 1 piece of prosciutto on each phyllo rectangle, lining up along 1 short edge. Arrange two asparagus spears over the prosciutto, letting the tip lay beyond the top edge of the phyllo. Sprinkle with Parmesan cheese. Roll up, leaving the asparagus tip unwrapped about one inch. Arrange on prepared baking sheet. Repeat with remaining ingredients. Bake until phyllo is golden brown, about 5 minutes. Enjoy!

Father's Day Menu Ideas

While there aren't a ton of recipes on this blog just yet, there are a few I think would be great for Father's Day. Rather than posting links for you to all over the place, I created a new "Father's Day" label that you can find in the "Labels" list on the right hand side of the page. In addition to that, though, I thought I would post a few new ones. There is a grilling main dish, a side, a dessert, and a breakfast idea as well. Enjoy!

 Grilled Asian Flank Steak

This marinade is fabulous and this cut of meat is less expensive than other steak. It will get tough if you overcook it, so watch that and stay on the rare to medium side. One perfect side for this would be these.

What You Need:
1/4 cup thinly sliced green onions
1/4 cup unsweetened pineapple juice (Please let me know if you find a small container of this. I could only find this gigantic can and now I have lots of extra. However, I did find a use for it that I will post later in the week).
1/4 cup soy sauce
1/4 cup tomato paste or ketchup
1/4 cup plum sauce (find in the asian section of regular grocery store)
3 garlic cloves, minced (or 1 1/2 teaspoons garlic powder)
1 tablespoon minced fresh gingerroot (or 3 teaspoons ground ginger)
1 beef flank steak (1-1/4 lbs)

Directions:
In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag and add steak. Refrigerate at least 4 hours. Cover and set aside remaining marinade.

Drain and discard marinade from the meat. Grill steak over medium to high heat 6-8 minutes on each side or until meat reaches desired doneness.

*For medium rare, meat thermometer should read 145 degrees. Medium: 160. Well Done: 170. *

Baste occasionally with reserved marinade. To serve, slice thinly against the grain.


Asparagus with phyllo and prosciutto

What You Need:
24 asparagus spears, wood ends trimmed

6 sheets frozen phyllo, thawed
3-4 tablespoons melted butter
12 thin slices prosciutto (about 6 ounces), cut in half crosswise
1 cup grated Parmesan cheese (or more)

Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Prep all ingredients prior to working with phyllo dough. This will make the assembly go faster with less opportunity for the phyllo to dry out.

Steam asparagus in a steamer basket set over 1-inch of boiling water just until bright green, about 2 minutes. Blanch them under cold water (helps to retain color and flavor) Transfer to a colander to cool. Remove phyllo from the refrigerator and unroll them to lay flat. Place 1 sheet of phyllo on a work surface (cover the remaining phyllo with plastic wrap and then a damp clean towel). Brush lightly with butter. Start at the ends of the dough to keep it from cracking and work towards the center. Cut into 4 rectangular pieces. Cut the asparagus spears down to 4 inch lengths. Keep the unused phyllo dough covered with the plastic and towel when you aren't working with it. Don't leave it uncovered for more than a minute at a time and work quickly.

Place 1 piece of prosciutto on each phyllo rectangle, lining up along 1 short edge. Arrange an asparagus spear over the prosciutto, letting the tip lay beyond the top edge of the phyllo. Sprinkle with Parmesan cheese. Roll up and secure the edge of the phyllo with butter, if necessary. When rolling, leave the asparagus tip unwrapped about one inch. Wrap foil around the exposed asparagus tip so it doesn't burn. Arrange on prepared baking sheet. Repeat with remaining ingredients. Bake until phyllo is golden brown, about 5 minutes.

No-Bake Oreo Cheesecake

What You Need:

Cookie Crust:
30 Oreo cookies, broken into rough pieces
7 tablespoons butter, softened

Cheesecake Filling:
1 cup whole milk
4 large egg yolks
1/4 cup all-purpose flour
8 ounces white chocolate, chopped, or 1 1/2 cups white chocolate chips
2 pounds (4 bars) cream cheese, softened to room temperature
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
12 Oreo cookies, broken into rough pieces

Directions:
For the cookie crust, place the cookies and the butter in a food processor and process until finely ground (alternately, you could use an electric mixer to combine the butter and cookies). Press the crumb mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Refrigerate until the crust has hardened and is set, at least 1 hour or up to 2 days.

For the cheesecake filling, heat 3/4 cup of the whole milk in a medium saucepan over medium heat until the milk comes to a simmer. Meanwhile, whisk the egg yolks, flour and remaining 1/4 cup milk in a large bowl until the mixture is smooth. Slowly whisk the hot milk into the yolk mixture, whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture is very thick and glossy, about 1 to 2 minutes. Take the pan off the heat and whisk in the white chocolate until it is completely melted.

Transfer the pudding to a bowl and press plastic wrap directly on the surface. Refrigerate the pudding until it is cold and set, at least 1 hour or up to 2 days.

*Update*: In place of the above step, I tried using a box of  Cook & Serve Pudding (4.6 oz). They sometimes have White Chocolate flavor. If you can not find it (I could not) use Vanilla flavor. Prepare the pudding according to package directions. If you are using Vanilla flavor, remove from heat once cooked and stir in 1 1/2 cups white chocolate chips. Refrigerate overnight.

 The boxed mix will make 3 cups. Use only 2 cups and store your extra. This works out just great and saves you a bunch of time.





After the pudding has chilled, with an electric mixer on medium-high, beat the cream cheese, sugar, vanilla and salt until light and fluffy, about 2 minutes. Reduce the speed to medium-low and mix in the chilled pudding just until it is combined, about 30 seconds. Pour 1/3 of the cream cheese mixture evenly over the chilled crust. Sprinkle 1/2 of the cookies over the surface. Again, pour 1/3 of the cream cheese mixture over the crust and sprinkle the remaining cookies over the top. Top with the remaining filling and smooth the cream cheese mixture evenly over the top of the cheesecake. Refrigerate until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve. The cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.


Overnight Breakfast Casserole

What You Need:

3 tbsp. veg. oil
1 (2 lb.) bag frozen hash browns
1 onion, chopped
1 green pepper, chopped
1 c. cubed ham or  ground sausage (browned and drained)
10 eggs, beaten
1 c. cheddar cheese, shredded
Salt and pepper, to taste

Heat oil in skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. Spray a 9" x 13" pan with vegetable oil spray. Spread potato mixture in bottom of pan. Top with ham or sausage. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, for 25 minutes at 375 degrees. Remove foil and bake 5 minutes longer.