This "meat on a stick" dish never fails to please anyone of any age whenever it is served at a BBQ or gathering. The sweet soy sauce is the single most important ingredient. You can get it at your local Asian grocery or here at Amazon.



INGREDIENTS:

2 lbs pork tenderloin, cut into bite-size strips
6 tbsp sweet soy sauce
1 tbsp brown sugar
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 ziplock bag
bamboo/wooden skewers
1 tsp vegetable oil, for brushing

DIRECTIONS:

1. Place meat pieces into a large ziplock bag.
2. In a small bowl, mix the soy sauce, brown sugar, garlic pwd, salt, and pepper. Pour mixture into the ziplock bag and mix well with the meats.
3. Let it marinate in the refrigerator for at least 2-3 hours (or overnight for best results)
4. Immerse skewers in water for 15 minutes.
5. Slide the meat pieces into the skewers and grill for 10-15 minutes (until meat is fully cooked). Keep a close eye on them and rotate the sides frequently. Brush the sides with oil occasionaly to prevent sticking.
6. Serve over warm rice with more soy sauce on the side for dipping.

My days have been so hectic this week I haven't found myself in the kitchen much. After five straight days of takeouts and eating out, I wanted to eat in last night and fix something easy. This lasagna recipe is made with Prego sauce (Again, Prego sauce has made my life a little easier...) and the rest is very easy to put together.



EASY LASAGNA

PREP TIME: 15-20 minutes
COOKING TIME: 45 minutes
SERVINGS: 8

12 pieces lasagna noodles
1 lb lean ground beef
1 1/2 cup chopped onions
8 oz mushroom (optional)
16 oz Italian Sauce
1 tsp garlic powder
1/2 tsp salt
1 tsp dried oregano
1/2 tsp dried basil
1 1/2 cup ricotta cheese
2 cups shredded Monterey Jack cheese
3/4 cup grated Parmesan cheese

DIRECTIONS:
1. Cook lasagna noodle according to package directions, drain, set aside. Preheat oven to 350F
2. In a large skillet, brown beef with onion and mushroom. Drain well.
3. Stir in Italian sauce, garlic powder, oregano, basil, and salt. Simmer for 5minutes
4. Spray lasagna baking dish with nonstick cooking spray
5. Layer 1/3 of noodles, 1/3 of meat mixture, 1/3 of ricotta, Monterey Jack, and Parmesan cheeses
6. Repeat layer (step 5) twice
7. Bake at 350F for 30 mins or until thoroughly heated and bubbly
8. Let stand for 8-10 minutes before serving

There was a great Chinese restaurant close to my apartment back when I was still in college. I always ordered their Duck with Beansprouts dish, which was one of their specialties. I miss that place so much, especially since there's no Chinese restaurant where I live now that's even half as good. I decided to put together some ingredients to imitate this dish and it surprisingly turned out really well! It tastes close to the dish that I've always loved and have been thinking about so much lately. So yay!! It is easy too. I can't believe I never thought about making it myself before.

I bought a small whole duckling but only used half for this dish and used the rest to make a different variety: Duck in lettuce wraps. I'll post the recipe next.



DUCK WITH BEANSPROUTS RECIPE:

1/2 small duckling, remove the bones and cut the meat into bite-size strips
1 bunch green onions, cut into 1-inch length
2 cups fresh beansprouts
1/2 cup hoisin sauce
1 tbsp ginger powder
3 cloves garlic, finely chopped
salt and pepper to taste
1 tsp sesame oil
1 tbsp vegetable oil
2 small red chilles, sliced thinly (optional)

DIRECTIONS:
1. Heat vegetable oil in a large wok over medium high heat
2. Stir fry the garlic until fragrant. Add the red chilles (optional)
3. Add the duck strips and ginger powder, and stir fry until the meat is almost fully cooked. Add hoisin sauce and coat evenly.
4. Add green onions and beansprouts and cook until the vegetables are soft
5. Add salt and pepper to taste and 1 tbsp sesame oil
6. Serve hot over rice

I love fajitas! When I stumbled across this recipe, I thought it looked easy enough I decided to give it a try. It really was easy! I don't have a fajita skillet so I just used a regular skillet, and it still turned out delicious! Serve with Spanish rice, refried beans, and a glass of margarita and you are fiesta-ready! (This recipe can also make Chicken Fajitas)



PREP TIME: 10 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4

1 tbsp vegetable oil
2 small red or green bell peppers, cut into strips
1 small onion, sliced
3 cloves garlic, finely chopped
1 lb extra lean beef sirloin steak or boneless skinless chicken breast halves, cut into 2-in strips
1 1/4 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/2 cup bottled chunky salsa
4 (6 in) flour tortillas, warmed
Light sourcream, chopped fresh cilantro, and lime wedges (optional)

DIRECTIONS:
1. Heat oil in a large nonstick skillet over medium high heat
2. Add bell peppers, onion, and garlic. Cook, stirring occassionally for 5-6 mins or until onions are slightly golden and peppers are tender
3. Stir in beef or chicken, cumin, chili powder, and salt. Cook, stirring occassionally for 7-8 minutes or until meat is no longer pink.
4. Stir in salsa, heat through
5. Serve in tortillas, top with sourcream, cilantro, and a squeeze of lime juice.

I have two toddlers in the house. Need I emphasize how much I love semi-homemade cooking? This chicken pot pie is made with Betty Crocker's Bisquick mix. I actually got this recipe straight from the back side of the box. It's very easy and tasty! My kids love it and even eat all the vegetables.



PREP TIME: 10 minutes
COOKING TIME: about 30 minutes
SERVINGS: 6

1 lb frozen mixed vegetables, thawed and drained
1 cup diced cooked chicken
1 can condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk
1 egg

DIRECTIONS:
1. Heat oven to 400F.
2. In ungreased 2-qt casserole dish, mix vegetables, chicken, and soup until blended.
3. Stir the remaining ingredients in a medium bowl with wire whisk or fork until blended. Pour over chicken mixture
4. Bake uncovered about 30 mins or until the crust is golden brown

This barbecued roast pork is my husband's specialty. Yes, my husband cooks. That's what made me fall in love with him actually. I find men who can cook very attractive, and... the best thing is: they can back me up when I don't feel like cooking, :D.

This is another semi-homemade cooking that never fails! The cooking time is a little long (about 1 hour) but the only ingredients you need are pork shoulders (or boneless pork tenderloins) and this Lee Kum Kee brand Chinese barbecue sauce. Keep reading for his secret technique on keeping this dish very tasty and moist.



DIRECTIONS:
1. Cut the pork into long strips (about 1x2x5 in.)
2. In a large bowl, marinate the meat generously with the Chinese bbq sauce
3. Transfer the meat mixture into a ziplock bag and refrigerate for at least 2 hours to allow for flavor absorption
4. Preheat oven to 350F
5. Arrange the pork slices on a roasting pan and pour the remainder of the marinating liquid on top of the pork
6. Bake for 15 minutes
7. Take the meat out of the oven and brush the surface with more sauce then return to oven
8. Repeat step 6 and 7 three more times until the meat is fully cooked
9. Slice thinly and serve immediately over steam rice or fried noodle

*Do not skip step 6 to 8, it is the secret that prevent the meat from drying out in the oven.

We can't get enough of spicy food in this house. This Korean spicy cabbage soup is a perfect spicy food fix, especially on a cold winter day. And, just like everything else posted on this blog, is so easy to make.



PREP TIME: 10 minutes
COOKING TIME: 45 minutes
SERVINGS: 6

1 tsp peanut oil
1/2 lb pork shoulder, cut into small cubes
4 medium scallions, cut into 1 inch lengths
4 cups water
1/2 lb. hot cabbage kimchi, coarsely chopped
2 tsp sesame oil
salt to taste
cut up tofu (optional)
2 tbsp korean hot sauce (or to taste)

DIRECTIONS:
1. Heat peanut oil in a sauce pan. Brown the pork cubes in it
2. Add water, bring to a boil, and simmer for 30-40 minutes or until the pork is tender
3. Add scallions, kimchi, and tofu (if desired)
4. Raise heat to medium high and boil for 5 minutes
5. Add sesame oil, salt, and korean hot sauce to taste
6. Serve hot with steam rice

Rendang is a popular, authentic Indonesian cuisine, which has also been a big influence in Malaysian, Singapore, and Thai cuisines. It is often described as a curry but the authentic rendang is, in my opinion, much more flavorful than a curry. I think it is best served with Yellow rice (rice cooked with turmeric, coconut milk, coriander, and lemon grass). More things you can serve it with: shredded omelets, sliced cucumbers, fried onions, and hot sauce (optional).



I have trouble finding the ingredients to make rendang in the US, but I'm glad to see a packaged Rendang seasoning at the local Asian grocery. They also carry a package seasoning for Yellow rice, which makes it even more easier for me.

The key to making a good beef rendang is slow cooking or simmering, making the beef extra tender and more tasty. If you love spicy food, you can also add jalapeno peppers while cooking the rendang.

I once brought this Beef rendang with yellow rice to a potluck, where noone had ever had rendang before, and everyone raved!

Here are the package seasonings I got, may a photo will help you find them easier. I always spend too much time at the Asian grocery since not everything is labeled in English.

I saw the movie "Spanglish" a few years ago, where Adam Sandler played a chef who makes this world's greatest sandwich (as he calls it) as a midnight snack. The sandwich was so mouthwatering I couldn't wait to get out of the movie theater and go to the nearest deli. I recently got to see it again on DVD and found the recipe in the 'extra features' and got so excited making it. It's a pretty heavy sandwich but it is indeed the world's greatest sandwich!



SPANGLISH "WORLD'S GREATEST SANDWICH"

SERVINGS: 2

6 to 8 slices of bacon
4 slices Monterey Jack cheese
4 slices rustic country loaf (or your favorite bread!), toasted
2 tbsp mayonnaise
8 slices tomatoes
4 leaves lettuce
2 tsp butter
2 eggs

DIRECTIONS:
1. Cook bacon until crisp. Drain on paper towel
2. Take two slices of bread that's already toasted, put two slices of cheese on each bread, and place in a toaster oven to melt the cheese
3. Spread the other slices of bread with mayo.
4. Top with cooked bacon, tomatoes, and lettuce
5. In a nonstick skillet, melt butter over medium heat
6. Fry the eggs, turn over briefly when the bottom is set (do not overcooked! the yolk should still be runny)
7. Slide the finished egg on top of the lettuce. Top with the other slice of bread with the melted cheese side down
8. Place sandwich on a plate. Slice in half, letting the yolk run down the sandwich

This Spaghetti with Meatballs dish never fails to please and is the easiest thing to make! It's what I often turn to when deciding to eat in at the last minute.



PREP TIME: 0 minutes
COOKING TIME: 20 minutes
SERVINGS: 4

Frozen meatballs (about 30 pieces)
3 cups PREGO Italian Sauce
Spaghetti or Thin Spaghetti
Dried or fresh parsley to garnish

DIRECTIONS:
1. Cook spaghetti according to package directions
2. While spaghetti is cooking, cook frozen meatballs in a sauce pan over medium high heat (no need to defrost) until meatballs are completely defrosted in pan (about 5 minutes)
3. Add PREGO sauce and stir to coat meatballs evenly. Reduce heat, cover, and cook on LOW heat for an additional 15 minutes, stirring occassionally
4. Remove from heat and toss with pasta
5. Garnish with dried or fresh parsley

SLOW COOKED POT ROAST

PREP TIME: 5 minutes
COOKING TIME: 4-8 hours
SERVINGS: 8

3 lbs pot roast
1 oz package dry onion soup mix
10.75 oz can condensed cream of mushroom soup
1/2 cup water

DIRECTIONS:
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix, and water.
2. Place pot roast in slow cooker and coat with the soup mixture
3. Cook on HIGH setting for 4 hours or on LOW setting for 8 hours

(Serve with cooked carrots and potatoes)

For the Hawaiian-themed-party we threw for our girls' birthday last year, we included pineapple fried rice in the menu that I thought really added a tropical feel into the party.

PINEAPPLE FRIED RICE

1/2 yellow onion, chopped
1 cup cooked shrimps, chopped
1 cup fresh pineapple, pat dry with paper towel and cut into small cubes
1/2 carrot, cut into small cubes
2 tbsp vegetable oil
5 cloves garlic, sliced thinly
1 tbsp ginger powder
2 cups cold cooked rice
2 tbsp light soy sauce
1 teaspoon curry powder
Sugar and salt to taste
1 small cans sweet pea

DIRECTIONS:

1. Heat oil over medium high heat in a large wok
2. Add garlic and onions and stir fry for 30 seconds
3. Add carrot, pineapple, and shrimp. Stir fry for about 1 minute
4. Add rice. soy sauce, curry powder, salt, sugar, and stir until everything is well combined
5. Remove from heat and serve immediately

I also made tropical Beach Cupcakes for that party, see them here

I never make my pasta sauce from scratch. I refuse! Why would I go through all the trouble when there is a perfectly good solution sitting in my pantry: PREGO. This is one of my favorite quick fixes on a cold winter day.

PREP TIME: 15 minutes
COOKING TIME: 30 minutes
SERVINGS: 6

2 large boneless skinless chicken breasts
2 cups dry bread crumb
3 tbsp grated Parmesan
4 tbsp olive oil
4 tbsp unsalted butter
2 cups Italian tomato sauce
1/2 lb. finely shredded mozzarella cheese
black pepper, salt, and oregano to taste
fresh or dried parsley to garnish

DIRECTIONS:
1. Preheat oven to 400F
2. Slice chicken breasts in half
3. On a flat plate, mix bread crumb with grated Parmesan
4. Coat cutlets with bread crumbs, pressing down firmly while coating
5. On medium high heat, melt butter with olive oil. Sautee cutlets until the color turns golden brown on both sides. Drain on paper towel
6. Place 1/2 cup of tomato sauce in the bottom of a large baking dish. Arrange the cutlets in baking dish in 1 layer. Cover with the rest of tomato sauce and sprinkle mozzarella cheese on top
7. Bake for 15 minutes. If the cheese is not melted, broil for 1 minute (keep close eye on it)
8. Serve with grated Parmesan and your favorite pasta

For thicker crusts: Bread cutlets by first dipping them in flour, then egg, before coating them with breadcrumbs.

My sister in law gave me this recipe and once we tried it, we're hooked! The coca cola makes the ribs so tender the meat just falls off the bone. It's a little messy to eat but it's very tasty!

COCA COLA RIBS

PREP TIME: 10 minutes
COOKING TIME: 20-25 minutes

2 lbs baby back ribs
1 can Coca Cola
5 Garlic cloves, sliced thinly
1 tbsp sesame oil
1 tbsp oyster sauce
3 tbsp red wine
2 tbsp sweet soy sauce
1/2 cup brown sugar
1 tbsp ginger powder
1/4 cup star anis
2 tbsp vegetable oil

DIRECTIONS:
1. Heat vegetable oil in a large wok
2. Stir fry garlic slices until tender
3. Add ribs and stir fry until almost done
4. Add wine, sesame oil, brown sugar, oyster sauce, soy sauce, ginger pwd, and coca cola. Combine well. Stir in the star anis
5. Cook over medium high heat for about 10 mins
6. Reduce heat and simmer until water is almost out, stirring occassionally
7. Remove from heat and serve immediately

I don't like buying too much vegetables at the grocery store because I know they don't stay fresh very long. I'd rather grocery shop more frequently than cooking with unfresh vegetables or having to throw away spoiled vegetables before getting a chance to cook them. But what happens when I run out of vegetables in the fridge and the weather is so bad I don't feel like going grocery shopping? Thankfully I do stock meat in my freezer and this "almost-meat-only" recipe saves me in this situation.

STIR FRIED SESAME BEEF

PREP TIME: 10 minutes
COOKING TIME: 10 minutes
SERVINGS: 4

1 lb. boneless lean beef, cut into strips
2 tbsp. peanut oil
2 garlic cloves, sliced thinly
2 tsp. light brown sugar
1 tbsp. soy sauce
3 tbsp. sesame seeds

DIRECTIONS:
1. Heat peanut oil in a large wok
2. Add garlic and stir fry for about 30 seconds
3. Add the beef and stir fry until no longer pink
4. Add soy sauce and brown sugar, and coat evenly
5. Add 2 tbsp of sesame seeds and coat evenly
6. Remove from heat and sprinkle with the remaining sesame seeds
7. Serve hot with warm steam rice