Creamy, One Pan Mac n Cheese

Creamy, One Pan Mac n Cheese

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Happy Halloween everyone! We hope you have a spooktacular day with plenty of tricks and treats! For today’s Recipe Monday, we will be making Creamy, One Pan Mac n Cheese.

Mac n Cheese is one of those foods that we cannot deny. We love cheese and we love our carbs so Mac n Cheese is one of our all-time favorite foods. We have tried many different recipes for homemade Mac n Cheese, but this one stands out. It is different from other roux-based and egg-based Mac n Cheeses. Both of these styles of Mac n Cheese have a downside.

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Roux-based Mac n Cheese tastes pretty good fresh out of the oven. But when you reheat the leftovers the next day, the roux breaks and you are left with cheesy, butter-coated noodles. Not very good in our opinion. Egg-based Mac n Cheese tastes too much like egg and not much like Mac n Cheese at all.

Another wonderful aspect of this recipe is that it all takes place in one pan. It was also extremely quick to make and we had all the ingredients on hand. This recipe is definitely a keeper. It is creamy and cheesy, plus it still tastes delicious and fresh the next day!


To begin, combine 4 cups of milk, 1 t salt and macaroni in a large pan. Heat on medium.
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Bring to low boil and stir frequently.
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Cook until macaroni is tender and milk is almost all gone. Milk will have curdled slightly, which is good.
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Remove from heat and add 2/3 c milk, shredded mozzarella, shredded sharp cheddar, cream cheese, butter, Dijon, and pepper.
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Stir to combine. Look at the ooegy gooegy goodness!
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Return to heat on low to melt cheeses. Stir frequently. Salt to taste.
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Plate and enjoy!
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Someone’s ready for their close-up!
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If you want some spice, you could add a little freshly ground nutmeg or a dash of cayenne. We are Mac n Cheese purists and therefore did not add such invasive ingredients. ūüėČ

We do like spice in our Pumpkin Spice Chocolate Chip Cookies, however, which you can read about in last week’s Recipe Monday. These cookies are perfect to welcome in November!

Creamy One Pot Mac n Cheese

Creamy One Pot Mac n Cheese

Ingredients

  • 4 2/3 cups whole milk, divided
  • 1 t salt
  • 3/4 lb elbow macaroni
  • 8 oz shredded sharp cheddar
  • 3 oz shredded mozzarella
  • 2 oz cream cheese cut into small pieces
  • 2 T butter cut into small pieces
  • 1 t Dijon mustard
  • 1/2 t ground pepper
  • Salt

Instructions

  1. In a large frypan, heat 4 cups of milk, 1 t salt and uncooked macaroni over medium heat.
  2. Bring to a low boil, being careful not to scald the milk. Stir frequently.
  3. Cook until macaroni is tender and most of the milk has been absorbed. There will be clumps of curdled milk, but that is good.
  4. Remove from heat and add remaining 2/3 cup milk, shredded cheddar, shredded mozzarella, cream cheese, butter, Dijon and ground pepper.
  5. Place back on burner at low heat, stir until smooth and creamy. Salt to taste.
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The Best Brioche Buns!

The Best Brioche Buns!

posted in: Food, Main Dishes | 5 | This post may contain referral links. See privacy policy for more.

While we love a good hamburger bun from the grocery store, after a trip to Fuddruckers last month, we decided to try to make some hamburger buns of a similar caliber.

The brioche buns at Fuddruckers had a glorious sheen on them that you just can’t get from Sara Lee.¬†Brioche is a French dough based on eggs and butter which give this bread a smooth texture and rich taste.

The Best Brioche Buns

We made our brioche buns free form, but you can use a pan like this one to make the buns completely uniform. The buns turned out to be fantastic and although it is a two day process, it is definitely worth the effort.

Here’s what you will need.
The Best Brioche Buns
Start by mixing the eggs, warm water, yeast and half of the flour.
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Mix one minute, until smooth.
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Cover bowl with tea towel and let rise 45 minutes. Mixture will have risen slightly and have lots of little bubbles on the surface.
The Best Brioche Buns
Add remaining flour, salt and sugar. Use dough hook to mix for 8 minutes on level 4.
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Dough will be moist, don’t add more flour. Add cubed butter, a little at a time until it has all been incorporated. Takes 7-8 minutes on level 4.
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Dough will be shiny and still moist at this point. Place dough into oiled bowl, cover with plastic wrap and refrigerate for 24 hours.
The Best Brioche Buns


The dough will have doubled during its time in the fridge.
The Best Brioche Buns
Portion out the dough and form into flat disks. Cover with tea towel and let rise 30-45 minutes until doubled in size.
The Best Brioche Buns
Mix egg yolk and water to make egg wash.
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Gently brush egg wash over the tops of the buns.
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Bake at 350¬įF for 20-25 minutes, until lightly browned.
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Slice the buns in half.
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Add your favorite burger recipe and top with delicious toppings!
The Best Brioche Buns

The Best Brioche Buns!

The Best Brioche Buns!

Ingredients

  • 480 grams all purpose flour, divided
  • 1 packet yeast (which equals 2 1/4 t)
  • 3/4 c warm water (between 105-110¬įF)
  • 4 eggs, room temperature
  • 3 T sugar
  • 1 1/2 t salt
  • 1/2 c cold butter, cubed
  • 1 egg yolk
  • 1 T water

Instructions

  1. In Kitchen Aid mixing bowl, combine half of the flour (240 grams), yeast, water and eggs.
  2. Mix with with flat beater slowly to incorporate ingredients, then one minute on level 4, until smooth. Scrape off beater and remove. Scrape down side of bowl.
  3. Cover bowl with tea towel and let rise 45 minutes.
  4. Add remaining flour (240 grams), sugar and salt. Using dough hook, beat on low until all ingredients are incorporated.
  5. Beat 8 minutes on level 4, scrape down sides occasionally.
  6. Slowly add cubed butter, a couple of cubes at a time while the mixer is on level 4. Continue until butter is incorporated, about 7-8 minutes.
  7. Lightly oil a large mixing bowl. Transfer dough to prepared bowl, cover with plastic wrap. Place in refrigerator for 24 hours.
  8. Cover two baking sheets with parchment paper.
  9. Weigh the dough. Calculate how many grams or ounces you need to measure out for 8-10 buns. Portion out the dough and place onto prepared baking sheets, 4 or 5 per sheet. Roll dough into balls, then flatten into 3/4 inch disks.
  10. Preheat oven to 350¬įF.
  11. Cover baking sheets with tea towels and let rise 30-45 minutes, until doubled in size.
  12. Mix egg yolk and water. Brush mixture over the tops of the buns.
  13. Bake for 20-25 minutes until browned.
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Super Easy and Yummy French Dip Sandwiches!

Super Easy and Yummy French Dip Sandwiches!

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French Dip sandwiches are always one of our top choices when we go to a cafe. They seem quite fancy, but they are easy to make for fine dining at home, especially if you make a brief stop at the deli.

You only need a couple of ingredients before you can devour this delicious sandwich: beef au jus, a soft hoagie roll, roast beef and cheese.
Super Easy French Dip Sandwiches

For the Au Jus

Beef au jus seems like a really fancy ingredient but today, it is very easy to come by without slaving over the stove. You can buy dry packet mixes to make the au jus, but recently we discovered this jar of amazingness: Better Than Bouillon Roasted Beef Base.
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Even though it is labelled as reduced sodium, we found it to be perfectly salty, and very meaty tasting.¬†The preparation is also very simple, scoop¬†a heaping tablespoon¬†of the base into 2 cups of boiling water, stir and it’s done.
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Toast the Roll

The perfect roll for a French Dip is soft and easy to bite. These Francisco French sandwich rolls are perfect!
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Heat some butter in a frying pan to toast the inside of the roll.
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The end result is a beautifully toasted golden roll.
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Like Arby’s, We Have the Meats

We love Costco and we just recently discovered they have sliced deli meat that is both inexpensive and tasty. This roast beef is very yummy.
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To heat the beef, let it take a quick dip in the au jus made in the first step.
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Then put it directly onto the toasted bread.
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And Now, Some Cheese

Some people don’t put cheese on their French Dip sandwiches, but we are cheese lovers so we can’t resist. We went with this velvety baby swiss.
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Put the cheese onto the heated beef and let it melt.
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The last step is to ladle some of the au jus into a bowl.
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Et voilà!

A feast!
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Beautiful layers of beef.
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Going in for a dunk in the delicious au jus.
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The bread soaks up the au jus, making for a perfect bite.
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Super Easy and Yummy French Dip Sandwiches!

Super Easy and Yummy French Dip Sandwiches!

Ingredients

  • Better Than Bouillon Roasted Beef Base
  • Water
  • Francisco French Rolls
  • Butter
  • Sliced Roast Beef
  • Sliced Baby Swiss

Instructions

  1. For au jus: Follow instructions on jar, you may need to add more base to your liking.
  2. Toast the roll: Heat butter in a frying pan, open roll to expose inside, place face down in butter and toast until brown.
  3. Heat roast beef in the prepared au jus.
  4. Place heated roast beef on toasted roll, then top with cheese.
  5. Ladle au jus into a small bowl.
  6. Serve warm.
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Top-Notch Thai Pork Curry

Top-Notch Thai Pork Curry

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Fall has come and flocks of children, from preschool to college, are returning to school. While we no longer go to school, it still holds a special place in our hearts.

Top Notch Thai Pork Curry Twitter

Some of the most interesting people we’ve ever met were in college. There is one person in particular who stands out as the most¬†interesting. Hailing from Thailand, he was also a big time foodie. When we would hang out with him, we would always go to different Asian restaurants around town.

He introduced us to PhŠĽü (the delicious Vietnamese soup), octopus sushi, and¬†to the subject of this post: Thai curry. Growing up, we had Japanese curry, which our grandma used S&B Curry Powder, to make. Japanese curry and Thai curry are the same in that they result in a spicy stew, but they are also completely different dishes.

Thai curry uses a thick paste, containing a mix of herbs and spices. You can read more about the ingredients of Thai curry paste here. There are several kinds of pastes available to purchase. For this recipe, we used:

Maesri Thai Green Curry Paste

The other main component of Thai curry is coconut milk. Coconut milk has become a very popular ingredient as alternative to cow’s¬†milk. It is thick and slightly sweet. If you are interested in the different types of milks, BBC Good Food published a very thorough comparison. The addition of coconut milk to Thai curry gives the dish a thick, luscious¬†texture when compared to Japanese curry.

It is important to keep in mind that not all coconut milks are created equal. Some are thin and watery while others are thick and creamy. We have tried various brands and have found this one to be the best:

Chaokoh Coconut Milk

Cubed pork enters the pan… the beginning of a tasty journey.

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Lightly brown the pork.

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Chopped green bell peppers, onion, and carrot and their neighbor…

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…chopped potatoes!

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The veggies enter the pan with the pork, joining the quest for delicious curry.

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Adding the creamy dreamy coconut milk.

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The aforementioned curry paste is ready to join the party.

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This is about a third of the can. If you like more spice, you can add more.

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The final DELICIOUS result!

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Thai curry

Thai curry

Ingredients

  • 1 large green bell pepper
  • 3 medium onions
  • 3 medium carrots, peeled
  • 4 medium russet potatoes, peeled
  • 2 pounds pork chops, cut into half inch cubes
  • 2 13.5 ounce cans coconut milk
  • 1 cup chicken stock
  • 2 T curry paste
  • Salt and Pepper

Instructions

  1. Cut vegetables into similar size chunks.
  2. Heat large sauce pan or high sided fry pan to medium heat.
  3. Salt and pepper cubed pork.
  4. Add a little oil to the pan and add pork, cook until brown on both sides.
  5. Add vegetables, cook for about one minute.
  6. Add coconut milk, chicken stock and curry paste.
  7. Bring to boil and cook until vegetables are tender and pork is cooked.
  8. Salt and pepper to taste.
  9. Serve over steamed rice.
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What is your favorite type of curry?

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Scrumptious Shrimp and Vegetable Okazu (GIFT #6)

Scrumptious Shrimp and Vegetable Okazu (GIFT #6)

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Our last Grandma-Inspired Fantastic Treat (GIFT) was for a Perfect Rich and Sweet Blueberry Crumble. Today’s GIFT is for Scrumptious Shrimp and Vegetable Okazu. In Japanese, the traditional definition of okazu is a general name for anything that is served with steamed rice. Growing up in our house, okazu was defined as a meal consisting of some kind of meat cooked with a mix of vegetables covered in a sauce served over steamed rice. It was and still is a family favorite.

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Our grandma would cook this dish for us at least once a week. She never had a written recipe for her okazu, she used whatever meat and veggies she had on hand. The only consistent part of this dish was the sauce and the white rice. Even then, replicating the sauce was difficult since she was like every other grandma and just mixed things together, tasted it and that was it. No measurements were ever done. It took a lot of practice to perfect the sauce to taste the same as how it tasted when she made it. The recipe below is a loose guideline. Feel free to take liberties and change it up to make okazu how you like it.

First, slice up your veggies. For this recipe, we used celery, carrots, onion, and cabbage.

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Heat some olive oil in a large frying pan and add the sliced veggies.

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Cook veggies for about ten minutes on medium heat. Then add chopped shrimp. The shrimpies cook fast – they only need about two minutes.

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In a large bowl, combine the chicken stock, soy sauce, ginger powder and cornstarch (for thickening). Yummy yummy sauce.

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Add the sauce to the pan and cook until sauce has thickened and mixture is bubbling.

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Serve with rice!

Scrumptious Shrimp and Vegetable Okazu

Scrumptious Shrimp and Vegetable Okazu

Ingredients

  • 3 T olive oil
  • 1 large onion, sliced
  • 2 medium carrots, thinly sliced
  • 3 celery ribs, thinly sliced
  • 4 c sliced cabbage
  • 2 lbs shrimp, cut into pieces
  • 1 1/2 T garlic, minced
  • 1 1/2 c chicken stock
  • 1/3 c soy sauce
  • 2 t ginger powder
  • 1 1/2 T cornstarch

Instructions

  1. Heat large fry pan and olive oil to medium heat.
  2. Add onion, carrots, celery and cabbage.
  3. Cook vegetables until almost done then add shrimp.
  4. Mix stock, soy sauce, ginger powder and cornstarch.
  5. Cook until shrimp are pink.
  6. Increase heat to medium high, add liquid mixture and cook until bubbling and thick.
  7. Serve over steamed rice.
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Glorious Ground Beef Tacos with Potato, Onion, and All the Hot Sauce!

Glorious Ground Beef Tacos with Potato, Onion, and All the Hot Sauce!

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We love Mexican food, that is a fact. We have previously shared our recipes for chicken tacos, fresh corn tortillas, and pico de gallo. Tacos are one of our favorite foods. Today we want to share our mom’s recipe for ground beef tacos.

taco tuesday featured

This is the recipe we had growing up. It is delicious and spicy. It starts out with the traditional base of ground beef but it also contains a non-traditional ingredient: diced potatoes.

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The potatoes are an absolutely genius addition to tacos. The potatoes help cut some of the fat but they also absorb the spices and you end up with moist, spicy ground beef tacos.

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We use two types of salsa in our recipe, Herdez Medium Salsa¬†(pictured above ‚¨ÜÔłŹ) and La Victoria Taco Sauce¬†(pictured below¬†‚¨áÔłŹ). Herdez brings the spice and the La Victoria acts as a thickening agent.

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Since we live in the southwest, our local supermarkets carry all kinds of picante sauces and salsas. We recently discovered two new sauces that go well with these tacos.

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The first is Valentina Salsa Picante. The second is Tapatio Salsa Picante. Now both of these sauces have ‚ÄúSalsa Picante‚ÄĚ in their name but that’s nearly all they have in common.

Valentina is a thick sauce that we would rate as being of medium spiciness. It is not too vinegary and has some additional spices that tickle your tongue, perhaps oregano. Tapatio has more of a Tabasco consistency. When splashed on the tacos, it adds a lovely smokey flavor. Tapatio is definitely the spicier of the two.

Glorious Ground Beef Tacos with Potato and Onion

Glorious Ground Beef Tacos with Potato and Onion

Ingredients

  • 2 T olive oil
  • 2 cups diced potatoes
  • 2 cups diced onion
  • 3 pounds freshly ground beef
  • 1 16oz jar Herdez medium salsa
  • 1/4 cup La Victoria Taco Sauce
  • Salt and Pepper
  • Toppings: Shredded lettuce, shredded cheese, diced tomato, salsa

Instructions

  1. Heat a large fry pan to medium heat.
  2. Add oil, potatoes and onion and cook until potatoes brown.
  3. Add ground beef, cook until browned.
  4. Drain the rendered fat.
  5. Add salsa and taco sauce.
  6. Season with salt and pepper to taste.
  7. Let cook for half an hour.
  8. Top with your favorite toppings (see ingredients above).
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Very Eggy, Very Veggy Egg Foo Yung: GIFT #4

Very Eggy, Very Veggy Egg Foo Yung: GIFT #4

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Egg foo yung is derived from the Chinese f√Ļh y√Ļhng meaning ‚Äúhibiscus.‚Ä̬†The resulting egg and vegetable patty does actually resemble a hibiscus flower.¬†It is a traditional Chinese dish originating from Shanghai.

Our Japanese American grandma loved to cook up this quick and easy omelette style dish, especially since it was a speciality at her brother-in-law’s restaurant. (She was nothing if not competitive.)¬†This is the fourth entry in our blog series: Grandma-Inspired Fantastic Treats (GIFTs).

Grandma was also a big time vegetable lover, but that isn’t to say she didn’t like meat. She loved meat, but she always wanted to serve well rounded meals. We think her love of vegetables came from being a farmer. She really appreciated the fruits of her labor.

This dish is traditionally served with a thick gravy like sauce however our grandma never served one. We always enjoy our favorite condiment on ours: soy sauce. If you like a kick of spice, you can also dab on a little sriracha sauce.

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Grandma Inspired Fantastic Treat 4: Very Veggy Egg Foo Yung

This recipe can be modified if you would like to include some type of meat. When our grandma made this recipe she loved to add peeled, chopped shrimp. You could also add chicken, beef or pork to make it a more robust meal.

egg foo yung, onion, celery, cabbage, carrot,

For our version, we started off with thinly sliced vegetables (carrot, celery, cabbage, green bell pepper, and onion).

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

The vegetables tossed together.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

Then we whisked up some eggs, granulated onion, granulated garlic and black pepper.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

The eggs and veggies, all ready to be cooked up.


egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

A neat little pile of veggies and egg, nearly ready to be flipped.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

A nicely browned egg foo yung.

egg foo yung, onion, celery, cabbage, carrot, broccoli, rice

Make it a delicious vegetarian meal by adding some white rice and steamed veggies. A delicious lacto-ovo vegetarian meal.

Very Veggy, Very Merry Egg Foo Yung: GIFT #4

Very Veggy, Very Merry Egg Foo Yung: GIFT #4

Ingredients

  • 1/2 c carrot
  • 1 c bellpepper
  • 1 c onion
  • 1 c cabbage
  • 1 c celery
  • 8 eggs
  • 1/2 t granulated garlic
  • 1/2 t granulated onion
  • 1/2 t ground pepper

Instructions

  1. Thinly slice all of the vegetables
  2. Whisk eggs, granulated garlic, granulated onion and ground pepper together
  3. Pour a little bit of oil into a pan and heat to medium
  4. Use a ladle to scoop about a half cup of veggies and a egg
  5. Let the bottom set and brown slightly, about 2 minutes
  6. Flip and cook the other side
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Grandma’s Sweet and Savory Teriyaki Chicken (GIFT #2)

Grandma’s Sweet and Savory Teriyaki Chicken (GIFT #2)

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

This is the second post in our blog series, Grandma-Inspired Fantastic Treats (GIFTs). Today’s treat is our Grandma’s recipe for teriyaki chicken.

sugar, karo, ground ginger, soy sauce, chicken

She would make this dish for special Japanese holidays including New Year’s, Boy’s Day and Girl’s Day. For this recipe, you can use any cut of meat. This time we used chicken breast, however, when our grandma made it, she always used chicken thighs. The dark meat takes on the marinade really well.

sugar, karo, ground ginger, soy sauce, chicken

This teriyaki sauce is delectable, sweet and salty. A hint of umami. So good. It might be the Karo syrup… ?

I remember seeing that stuff in the cupboard when I was a kid, before the whole anti-corn syrup movement, and wondering what is that goo? I had no idea it was made from actual corn! Ha.¬†In case you’re interested in corn and food, here’s an informative article from the Washington Post:¬†How corn made its way into just about everything we eat.

teriyaki chicken sauce

After boiling, the ingredients come together to this wonderfully thick and shiny sauce. Cool marinade to room temperature and add to cut up chicken.

sugar, karo, ground ginger, soy sauce, chicken

We do all our marinating in gallon size ziploc bags. Stand the bag up in a large bowl to avoid spills.

sugar, karo, ground ginger, soy sauce, chicken

Ready to go in the fridge overnight.

sugar, karo, ground ginger, soy sauce, chicken

After baking at 325¬įF for an hour, you get… Grandma’s Sweet and Savory Teriyaki Chicken!!!

sugar, karo, ground ginger, soy sauce, chicken

While Grandma loved making Teriyaki Chicken, her favorite fast food joint was… you guessed it, Panda Express. Both our grandparents loved their orange sauce and mandarin teriyaki sauce. Panda Express is still a wonderful guilty pleasure for us, and while it is neither healthy nor artisanal, there is still something very comforting about sliding your tray down the line, drooling over greasy noodles and crab rangoons.

 

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Grandma's Sweet and Savory Teriyaki Chicken

Grandma's Sweet and Savory Teriyaki Chicken

Ingredients

  • 1 cup soy sauce
  • 1 cup granulated sugar
  • 1/2 cup Karo Light
  • 1/8 cup mirin
  • 2 cloves garlic minced
  • 1/2 t ginger powder
  • 2-3 pounds chicken breast

Instructions

  1. Mix all ingredients EXCEPT the chicken in a medium saucepan
  2. Boil for 10 minutes
  3. Let cool
  4. Cut chicken into about 1 inch cubes
  5. Place chicken into gallon ziploc and pour sauce in
  6. Press air out of bag and massage so marinade is touching all sides of chicken
  7. Marinate overnight
  8. Preheat oven to 325¬įF
  9. Pour chicken into a baking dish and cover with aluminum foil
  10. Bake 30 minutes, turn pieces, bake another 30 minutes
  11. Chicken will be done when internal temperature reaches 165¬įF
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Luscious Bacon-Wrapped Steak Fit for a Queen

Luscious Bacon-Wrapped Steak Fit for a Queen

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Bacon-Wrapped Steak is a luxurious menu item that can be found at just about any steakhouse. The only problem is that you have to pay an arm and a leg to eat the meaty goodness. But have no fear, you can easily replicate the steakhouse experience at home and it is super easy to do.

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The first step is to pick out the perfect steak. Any type of steak will do, however, you do need to consider the circumference of the steak. When you cook the bacon, it will shorten. Therefore, you need to either pick steaks that are smaller than the length of cooked bacon or you will need to cut larger steaks down to size.

The next¬†step to achieving luscious bacon-wrapped steak¬†is to fire up the grill. Preheat to about 350¬įF. Lay the strips of bacon across the grate and par cook until¬†it is slightly brown.

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Wrap the cooled bacon around the steaks and use a toothpick to keep the bacon and steak together.

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Voil√°!

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Grill the steak to your desired doneness based on how thick the steak is. We prefer a medium rare steak that is still juicy and pink on the inside.

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Some people use the touch method to determine doneness, which you can see demonstrated here. If you have heat sensitive fingers, we would not recommend this method.

Our preferred method is using a timer. We have never had a problem with overcooking using this method. You can see a grilling time chart here.

Let your steaks rest for 5 minutes and then enjoy!

luscious bacon wrapped steak 9

Bacon-Wrapped Steak

Bacon-Wrapped Steak

Ingredients

  • Bacon
  • Steak
  • Olive oil
  • Salt and pepper

Instructions

  1. Preheat grill then reduce temperature to low, about 350¬įF
  2. Remove steaks from fridge about 15-20 minutes prior to grilling
  3. Rub with olive oil and season with salt and pepper
  4. Grill bacon slices until slightly brown but not crispy
  5. Let bacon cool slightly, still warm to touch
  6. Wrap bacon around the outside of the steaks
  7. Use a toothpick to hold the bacon and steak together
  8. Depending on how thick your steak is, grill to your desired doneness
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Perfect Steak and Egg Breakfast Sandwich

Perfect Steak and Egg Breakfast Sandwich

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We came up with the recipe for this sandwich after a burning desire for a breakfast sandwich, like the kind from McDonald’s with a round puck egg. The only problem being, how do I make a round puck egg at home without any sort of ring mold? This was quite the conundrum until the lightning bolt hit. You could use a ring made of onion and a quick search of the interwebs revealed that lots of people do this.

This method works great if you have large onions on hand. If you do not, a bell pepper could also be used as your egg mold.

steak and egg breakfast sandwich 1

Slice your onion so that you end up with a ring about 3/4 of an inch wide. It needs to be fairly wide to hold all of the egg, however the thickness of the ring will be determined by how big your onion is. I would guess-timate my onion was about 3.5 inches in diameter at it’s widest point. steak and egg breakfast sandwich 2

Eggs, cracked and ready for action!steak and egg breakfast sandwich 3

Once you pour your egg into the onion ring, patience is a virtue. At this point, you may want to load your English muffins into the toaster and begin toasting.steak and egg breakfast sandwich 4

You have to play a waiting game so as not to overcook the bottom but not have the top be too runny prior to flipping. You don’t want to end up with a rubbery egg puck. Once the top looks to be mostly set, give the eggs a quick flip. steak and egg breakfast sandwich 5

As you can see it wasn’t a perfectly, clean flip but the end product still had a slightly runny center and was not rubbery at all. steak and egg breakfast sandwich 6

Slice up your steak.steak and egg breakfast sandwich 7

Place steak on the bottom section of toasted English muffin.
steak and egg breakfast sandwich 8

Top with egg. (You could remove the onion ring if you don’t like onion that much. We are onion fans, so we ate them!)steak and egg breakfast sandwich 9

We melted some cheese to the top English muffin half, which was a great touch. We used pepper jack, but cheddar would also be a solid choice and swiss could also be quite tasty.

 

Steak and Egg Breakfast Sandwich

Steak and Egg Breakfast Sandwich

Ingredients

  • Large Onion
  • Steak
  • Eggs
  • English muffins
  • Sliced cheese
  • Salt and pepper
  • Oil for your pan

Instructions

  1. Slice onion to form 3/4 inch rings
  2. Grill steak to your liking and let rest
  3. Toast english muffins
  4. Warm frying pan to medium heat and add some oil so the eggs don’t stick
  5. Place onion rings into pan to cook slightly
  6. Crack an egg into a small bowl and then pour the egg into the onion ring
  7. While waiting for the egg white to cook, add salt and pepper
  8. Flip and wait for the egg to completely cook
  9. Assemble the sandwich by placing slices of steak on the toasted english muffin
  10. Add cooked egg with onion ring and slice of cheese
  11. Finish off with other half of the english muffin
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Delicious Grilled Chicken Souvlaki, Grandparents, and Utah

Delicious Grilled Chicken Souvlaki, Grandparents, and Utah

posted in: Food, Main Dishes | 1 | This post may contain referral links. See privacy policy for more.

Today we will be making Grilled Chicken Souvlaki, one of our favorite recipes for chicken. We made this batch of chicken for our retired school counselor neighbor who is recovering from hip replacement surgery.greek chicken 1

She is one of our favorite neighbors and reminds us a lot of our grandma, who passed away four years ago on this day.

greek chicken 2

Our grandparents spent the majority of their long lives in Utah, where they had a farm and a fruit stand. Earlier this week, we talked about Japanese Internment Camps during World War II. Well, our grandparents met after our grandma left Minidoka and took a job 200 miles southeast in our grandpa’s hometown in Utah.

greek chicken 3

Our grandparents loved Greek food and you may ask: how did a pair of Japanese Americans who lived in Utah, before the foodie revolution, even know about good Greek food?

greek chicken 4The answer is that there is a large population of people of Greek descent who live in Utah. During the early 1900s, there was an influx of Greek immigrants to America and several ended up moving from West. Many came to Utah to work in the mines. You can read more about the Greeks in Utah here.

greek chicken 5

Last year, we went on a road trip to Utah. While we were there, we went to a couple of amazing local fast food restaurants, Greek Souvlaki and Crown Burgers. They both had their version of chicken souvlaki on their menus. We tried it at both spots and after that we were hooked. When we got home, we began experimenting with different marinades until we got it just right.
greek chicken 6

While we never made this chicken for our grandparents, it is definitely a recipe they would have loved. This chicken is tender, moist and full of flavor. We have also used this marinade with pork and is just as delicious.

Delicious Grilled Chicken Souvlaki

Delicious Grilled Chicken Souvlaki

Ingredients

  • 2 pounds of chicken, cut into 1 inch cubes
  • 1/3 to 1/2 cup lemon juice from about 3 lemons
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 T dried oregano
  • 2 t kosher salt
  • 1/2 t ground black pepper
  • 5 cloves minced, about a heaping tablespoon

Instructions

  1. Whisk all ingredients except for the chicken
  2. Place cubed chicken into a ziploc bag
  3. Pour marinade over the chicken
  4. Press all the air out of the bag
  5. Massage chicken so the marinade is between all the pieces
  6. Place bag into a bowl in case the bag leaks and refrigerate
  7. Marinate 20-24 hours, massaging the chicken twice
  8. Skewer chicken and grill until the internal temperature reaches 160¬įF
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Roasted Cauliflower and Gruyère Frittata

Roasted Cauliflower and Gruyère Frittata

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Today’s frittata recipe uses the Roasted Cauliflower recipe¬†we posted on Thursday. This is the first frittata I’ve made that tastes almost as good as quiche. So fluffy and light! Perfection.

I like to think of frittatas as a slightly healthier version of quiche, especially if you only add vegetables. It is gluten free since there is no crust. Frittatas are also known for being a great way to use up leftovers. You can add all kinds of ingredients. Find the full recipe for this frittata at the bottom of this post.

First we have onions cooked in bacon fat, plus roasted cauliflower, smoked paprika and chopped garlic.

cauliflower frittata - 1 small

Next, the super yummy Gruyère.

Gruy√®re was one of the first “foodie” ingredients I ever used. I saw it on Food Network¬†in¬†an episode of¬†Tyler’s Ultimate. The recipe was¬†Chicken Cordon Bleu¬†and it was one of the most delicious things I have ever made. I have been in love with Gruy√®re ever since.
cauliflower frittata - 2 small

Two keys to a great frittata are 1) use room temperature eggs and 2) do NOT over-mix the eggs. Over-mixing will introduce air into the eggs which will then cause the frittata to inflate in the oven and then deflate when it is taken out to cool. Your frittata will be tough and not very tasty. (Yes, this has happened to me.)
cauliflower frittata - 3 small

Eggs, Gruyère, and heavy cream gently whisked.
cauliflower frittata - 4 small

I love it when a frittata comes together!
cauliflower frittata - 5 small
After 10 minutes in the oven: Voilà! FRITTATA!

cauliflower frittata - 6 small

Time for a close up!
cauliflower frittata - 7 small

Slice and serve the deliciousness!
cauliflower frittata - 8 small

 

Roasted Cauliflower Gruyere Frittata

Roasted Cauliflower Gruyere Frittata

Ingredients

  • 8 eggs, room temperature
  • 1 head cauliflower, chopped and roasted
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 3 T bacon fat
  • Salt and pepper
  • 1/2 t smoked paprika
  • 1/3 cup heavy cream
  • 3 ounces shredded gruyere

Instructions

  1. Preheat oven to 350¬įF
  2. In a 10 inch cast iron skillet heat the bacon fat to brown the onions over medium heat
  3. Salt and pepper to taste
  4. Add roasted cauliflower to pan to warm
  5. Add chopped garlic until fragrant and smoked paprika
  6. Stir to mix
  7. Arrange ingredients evenly in the pan
  8. In a medium bowl whisk eggs, cream and gruyere.
  9. Do not whisk vigorously. Mix only until all ingredients are incorporated.
  10. Pour egg mix into skillet to evenly cover cauliflower. Let sit for one minute to set the bottom.
  11. Put pan into oven and bake for 10 minutes.
  12. Take out and enjoy!
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Café-Style Ham and Cheese Croissant Panini

Café-Style Ham and Cheese Croissant Panini

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

This panini was inspired by two sandwichs I’ve had about town.

The first¬†was a sandwich that I had at my beloved Borders at the in-store¬†Seattle’s Best Coffee Shop.¬†I was starving so I ordered a simple ham and cheese (with mustard, I think) and then the guy asked it I wanted it toasted. I was like sure,¬†¬Į\_(„ÉĄ)_/¬Į, why not?¬†It was SO GOOD!¬†I was so sad when they closed in 2011.¬†?

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The second sandwich was one I had at Panera: The Cuban Chicken Panini. It was the first time I had ever had a Cuban. It was like the ham and cheese I had eaten at Borders, on steroids! So amazingly tasty. But then they got rid of it! ?

So where does a girl go to get her favorite sandwich?

She makes it herself!

Luckily, I already have a Panini Press that I received as a gift from my super generous Aunt! It is a¬†Breville Panini Duo Nonstick Panini Press, pictured below. Now let’s get cooking!

What’s great about this recipe:

1. Salt. Oh yeah. It’s a salty one.

2. Melty cheese. Mmm. Luscious cheese.

3. Crisp pickles. Crunchy, crunchy.

4. Croissant. Fatty, flaky, yummy.

5.Vinegary mustard. Zing. Feel the acidic tingle.

Enjoy this brief, but beautiful video of the process:

 

Ingredients

Croissant
2 slices Black Forest Ham
1 slice Baby Swiss
1 pickle, sliced (preferably Claussen)
Dijon Mustard

 

Instructions

Preheat panini press.

Cut croissant in half.

Place ham, cheese, and pickles on the bottom half.

ham, cheese, pickle, dijon, mustard, panini, croissant

ham, cheese, pickle, dijon, mustard, panini, croissant

ham, cheese, pickle, dijon, mustard, panini, croissant

Apply desired amount of mustard to top half.

ham, cheese, pickle, dijon, mustard, panini, croissant

Combine top and bottom halves and place on panini press.

ham, cheese, pickle, dijon, mustard, panini, croissant

ham, cheese, pickle, dijon, mustard, panini, croissant

Close lid. Press down. Leave sandwich in until golden brown.

ham, cheese, pickle, dijon, mustard, panini, croissant

ham, cheese, pickle, dijon, mustard, panini, croissant

Cut in half to serve.

ham, cheese, pickle, dijon, mustard, panini, croissant

 

Café-Style Ham and Cheese Croissant Panini

Café-Style Ham and Cheese Croissant Panini

Ingredients

  • Croissant
  • 2 slices Black Forest Ham
  • 1 slice Baby Swiss
  • 1 pickle, sliced (preferably Claussen)
  • Dijon Mustard

Instructions

  1. Preheat panini press.
  2. Cut croissant in half.
  3. Place ham, cheese, and pickles on the bottom half.
  4. Apply desired amount of mustard to top half.
  5. Combine top and bottom halves and place on panini press.
  6. Close lid. Press down. Leave sandwich in until golden brown.
  7. Cut in half to serve.
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Easy, Flavor-Packed Vegan Homemade Corn Tortillas

Easy, Flavor-Packed Vegan Homemade Corn Tortillas

posted in: Food, Main Dishes, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

I have never been a big fan of store bought corn tortillas. I have always found them to be very dry and tasteless and had to gag them down.

I could eat a whole bag of flour tortillas, no problem, but the problem is they are so high in calories. I wanted a healthier alternative so I decided to venture out and make my own corn tortillas with the following qualifications: 1) must taste delicious and 2) must not be dry.

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On my adventure, I discovered that most corn tortillas are vegan. Since I didn’t know that, I decided to put that into the title of this post to share the knowledge.

The basic recipe for corn tortillas is mix some masa harina with some water. My recipe is super simple and super tasty. I have added more seasonings to my mix to make the tortillas even more yummy, just in time for Cinco de Mayo.

It used to be difficult to find Maseca in stores but with the explosion of foodie culture, you can kind find it in any grocery store these days. There is no need to be afraid of the words masa harina it is just corn, ground to the consistency of wheat flour. You can read more about masa harina at Chowhound.

Ingredients

2 cups masa harina
¬Ĺ t salt
¬Ĺ t garlic powder
¬Ĺ t chili powder
¬Ĺ t cumin
1 ¬Ĺ cups hot water*

*You should use the hottest water that you hands can handle. My hands are kind of sensitive to heat, therefore I wouldn‚Äôt recommend using boiling water. I have a Japanese hot water kettle that you can set the temperature on. My water is 175¬ļF and it didn‚Äôt burn my hands while mixing (in step 3).

Instructions

Step 1. Mix masa harina with the salt, garlic powder, chili powder, and cumin.

maseca, masa harina, mexican food, tortillas

Step 2. Pour in the hot water and mix with a spoon.

maseca, masa harina, mexican food, tortillas, water

Step 3. Continue mixing with your hands to make sure it is mixed well.

maseca, masa harina, mexican food, tortillas

Step 4. Cover tightly with plastic wrap and let sit 2 hours.

maseca, masa harina, mexican food, tortillas

Step 5. Portion out into balls and keep under moist paper towel.

I used a 2 ounce ice cream scoop to portion out my dough. I ended up with 8 large dough balls and a little bit of dough leftover for one smaller ball. I broke each 2 ounce ball in half to create sixteen somewhat even, smaller balls. (17 total corn tortillas)

maseca, masa harina, mexican food, tortillas

Step 6. Heat non-stick pan to medium heat. (I used a cast iron skillet.)

Step 7. Flatten tortillas and place into pan, heat one minute.

There are a couple of ways to flatten your tortilla dough into thin disks. One way is a tortilla press, like the one below. This is a simple, one step process to flatten your tortillas. This yields a more consistent round shape and thickness.

I don’t have one and instead use method two. A rolling pin and two pieces of parchment paper. I press the dough ball with my hand first and then use the rolling pin to flatten it completely. The edges are kind of jagged using this process but I just call it rustic.

maseca, masa harina, mexican food, tortillas

Step 8. Flip and cook one more minute.

maseca, masa harina, mexican food, tortillas

maseca, masa harina, mexican food, tortillas

Step 9. Wrap cooked tortillas in a clean dishtowel to keep warm.

 

 

Easy Vegan Homemade Corn Tortillas

Easy Vegan Homemade Corn Tortillas

Ingredients

  • 2 cups masa harina
  • ¬Ĺ t salt
  • ¬Ĺ t garlic powder
  • ¬Ĺ t chili powder
  • ¬Ĺ t cumin
  • 1 ¬Ĺ cups hot water*

Instructions

  1. Mix masa harina with the salt, garlic powder, chili powder, and cumin
  2. Pour in the hot water and mix with a spoon
  3. Continue mixing with your hands to make sure it is mixed well
  4. *You should use the hottest water that you hands can handle. My hands are kind of sensitive to heat, therefore I wouldn‚Äôt recommend using boiling water. I have a hot water kettle that you can set the temperature on. My water is 175¬ļF and doesn‚Äôt burn my hands while mixing.
  5. Cover tightly with plastic wrap and let sit 2 hours
  6. Portion out into balls and keep under moist paper towel
  7. Heat non-stick pan to medium heat
  8. Flatten tortillas and place into pan, heat one minute
  9. Flip and cook one more minute
  10. Wrap cooked tortillas in a clean dishtowel to keep warm
  11. Made 17 4-inch tortillas
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