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Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Simple Chow Mein Recipe

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This Simple Chow Mein Recipe can be ready in less than 20 minutes, that is why it’ s so simple to make. 

Once you learn to make chow mein at home, you will be so pleased with yourself.

Just image it’s a busy weeknight or weekend.

Your exhausted and the last thing you want to do is slave in the kitchen all night to prepare a meal. 

Having the skills to make this basic chow mein will become invaluable to you! Once you learn the basics, you then can add other ingredients to it if you want.

Such as shrimp, chicken, beef etc. However sometimes this basic cabbage, carrot chow mein is enough!

Now if you don’t know already, I love CHOW MEIN! 

And i’m confident that anyone can make these Chow Mein noodles at home, it just takes the right technique and ingredients. 

I am the type of lady that has to try every Chow Mein dish at any new chinese restaurant. I do this to compare really, just kidding. Well kinda, I mean some restaurants do it right and others so wrong. Right?

My recipe is fool proof, follow it to a tea and you will be in Chow Mein Heaven! So skip the takeout tonight and learn to make this iconic dish yourself. Impress yourself, I know you can do it!

I can see you already, curled up on the couch with this BIG old plate of fresh homemade Chow Mein noodles to yourself! Go ahead you deserve it!

The hardest part about making homemade chow mein is “chopping those vegetables”. Once you have that part done, the rest of the recipe can then be pulled together in 15 minutes flat.

I have experimented with a few chow mein recipes over the years and promise you your going to love this one.

The cabbage and carrots are tossed together in the most delicious asian inspired sauce. And the chow mein noodles are fried just a bit to give it the perfect amount of cripsyness.

I use a combination of olive oil and sesame oil to fry my noodles, however you can use regular cooking oil if desired. That is what most restaurants use anyway, then a dash of sesame oil just for flavor.  

This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. OR make it vegetarian and add some broccoli, cauliflower etc. 

Plus, if you like a little more heat to your dish then feel free to add more red pepper chili flakes or some fresh chili paste. You know make it your own 🙂 

Wanting to try some of my other asian inspired “Skip the takeout” dishes? 

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Christmas & Thanksgiving, Dinner ideas

Best Turkey

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This is my Best Turkey recipe that produces a savory bird that is seasoned with all the right spices and comes out moist on the inside and crispy on the outside. 

A Turkey like this is always a hit during the holidays! 

Serve this main course along with my Best Bread Stuffing and you will be in business. 

This recipe makes for a family favorite recipe every year. And also serves well alongside my Instant Pot Mashed Potatoes,  Stuffing and Homemade Cranberry Sauce and dinner will be divine! 

Also, I have included an easy homemade gravy recipes as well that utilizes the drippings from the bird.

You do not want to skip on this either! 

HOW LONG TO DEFROST TURKEY

If your like me and buy your Turkey frozen, you will want to keep in mind the size of your Turkey when looking for defrosting times.

  • Allow approximately 24 hours for every 5 pounds of turkey.

Here in Canada we have our Thanksgiving and Christmas holidays pretty far apart.

So we tend to have Turkey twice per year. Personally I’ve made just a few Turkey dinners for a crowd myself.

One being for my family one year and another for a boyfriend’s family. Y

Yes, this was before I was a blogger and I was nervous as hell to do it.

But being that I have watched family and friends prepare it often, I got some tips prior and it came out just as good as this recipe here.

So you can rest assured that this recipe is a Winner! 

Once you learn the basics to preparing and cooking a turkey you too will become well versed in the right techniques to cooking a whole turkey.

Turkey Roasting Pan

You will want to use a pan large enough to roast.

You can either use a throw away type metal pan that can be found at any dollar store or purchase a good quality one that will last you through the years. 

What herbs and spices go with Turkey

The most popular used spices for a Turkey is; thyme, rosemary and sage.

Some people use nutmeg, personally I do not like. 

Best Store-Bought Poultry Seasoning

When I want to make a turkey that’s sure to impress, I will use my favorite store bough poultry seasoning ” McCormick Poultry Seasoning”. You can also make yours from scratch at home instead. By replacing the 2 tbsp of poultry seasoning with 1 tbsp of kosher salt, 1 tbsp of pepper, 1 tbsp thyme, 1 tbsp rosemary, 1 tsp sage.

Best Turkey Seasoning 

This is what I use for my  Best Turkey Recipe!

  • 2 tbsp of poultry seasoning, I like”McCormick Poultry Seasoning”.
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1 tbsp salt

Pour the gravy all over the sliced breast for an incredible meal and even save as leftovers to make some other meals.

HOW COOK TURKEY IN THE OVEN

  1. You will want a Turkey Roasting pan
  2. Meat thermometer
  3. Basting tool 
  4. Tinfoil

IS IT BETTER TO COOKA  TURKEY BREAST SIDE UP OR DOWN

Cook the turkey breast side down as this allows the juices to fall down towards the breast producing a juicer turkey!

HOW COOK TURKEY IN OVEN

  1. Start by thawing your turkey in advance to preparing it, best to do this in the fridge 48 hours prior. Once thawed place on the shelf one hour prior to preparing.
  2. Rinse your Turkey under cold water for a few minutes and then remove the neck and other things in the cavity and cook on the side of the turkey. 
  3. Mix your seasonings well and rub the bird all over.
  4. Season inside the bird with all over and baste with melted butter. 
  5. Place bird “BREAST SIDE” down “produces a better cooked turkey) and bake at 400 for one hour.
  6. One the hour is up, turn down the oven to 350 baste the bird in it’s own juice and cook for one more hour.
  7. Before you remove the Turkey, probe it with a thermometer it should reach a temperature of 165-170 degrees. Be careful not to touch the bone, rather insert it right into the breast for an accurate reading.
  8. If it has reached the desired temperature, remove from the oven and allow it to sit for 30 minutes before carving otherwise you will have a dry Turkey.

WHERE TO COOK TURKEY IN OVEN

Middle rack is always the best practice!

My top tips to cooking the best Turkeys are as follows:

  • Allow the bird to fully defrost and then sit on the counter at least one hour prior to baking, this ensure that the skin doesn’t break and that the bird cooks properly thought out.
  • Butter the turkey all over with solid butter as well as liquid.
  • Use a food thermometer and remove the Turkey once it reaches it’s ideal temperature.
  • Place 1 cup of water into the bottom of the pan to prevent burning and aid in creating the gravy. Nothing more you don’t want to boil the turkey.
  • Baste the turkey every hour to ensure it stays moist.
  • Cover the legs, breast and wings of the turkey with tinfoil and place the birds legs towards the back of the oven where it’s the hottest and where the bird needs most the cooking. “The breasts always cook the fastest.
  • Do not stuff the bird with stuffing, rather make the dressing on the side.
 

Now what is turkey without the stuffing?

It’s really not a complete holiday meal now is it, so that part is definitely something you do not want to forget!

You can stuff the turkey with the stuffing prior to cooking if desired.

However keep in mind that they turkey will then take another hour to cook fully. Or you can cook the stuffing on it’s own for one hour also. One of my favorite stuffing recipes is :

Otherwise you can do the same thing and just stuff the bird, keeping in mind you may need to cook it longer.

TURKEY GRAVY WITH THE DRIPPINGS

Oh and do not forget the gravy, I’ll show you below how to make the best homemade gravy from the same bird you are cooking here.

Utilizing every part of this amazing bird is key to a great Turkey dinner. 

I hope you give it a go, and have an enjoyable dinner with those who mean the most to you. 

Tips: I always save the bones to make a turkey soup the next day, it’s simple. Also I like to make my own Gravy from the drippings see my recipe below for a simple Homemade Turkey Gravy

Wondering what to do with all those turkey leftovers? Try my “Turkey Pot Pies” I will even show you how to make the most delicious “HOMEMADE PUFF PASTRY” if you choose.

More Christmas & Thanksgiving recipes you may like:

See below for more inspiration!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!  Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox

Quick and easy recipes, Soups & Stews

Hearty Hamburger Macaroni Soup

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Good old Hearty Hamburger Noodle Soup is one of those recipes that you will want to make as soon as the weather starts to get cold. It warms the soul is healthy and can be enjoyed over a few days. 

This Hearty Hamburger Macaroni Soup is absolutely delicious. Packed with immune boosting ingredients this soup will leave you feeling good and craving more.

I can literally eat this for days, it’s that good!  I tend to make this soup in large batches and will freeze it in separate bowls to enjoy ahead of time.

Some people like to add other vegetables to this type of soup. Use what you have on hand, really almost any type of veggie goes well with beef and tomatoes.

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

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Date Night, Dinner ideas, Skip the takeout

Beef and Vegetable Ramen

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These Beef and Vegetable Ramen Noodles are made in a delicious sauce that you’re sure to enjoy. 

You can make this dish more or less spicy according to your personal taste. 

The heat in this dish comes from the cayenne pepper, I like to use just 1/2 a tsp for this recipe.

Which gives it a touch of heat, kinda similar to the spicy ramen noodle packages you may find at the store.

Then you will want to start by chopping all your vegetables up first, this is the hardest part really.

As it can be a bit challenging if you do not have knife skills to julienne the carrots and peppers. 

However practise makes perfect and in time you will figure out the best method for you. If you really prefer a little help in that area you can always use a food processor to do those jobs for you if needed.

I like to use broccoli, carrots, red peppers and snap peas for this dish.

Although you can use whatever veggies you have on hand really.

Not a fan of beef feel free to add some shrimp, tofu or chicken to these noodles in replace if desired. 

Once the veggies are saute yet still slightly crisp.

You will then add back in the cooked ramen along with that delicious premade sauce.

Toss everything together to serve. 

DELICIOUS! Feel free to try other vegetables such as broccoli, kale or even asparagus. 

This dish also works well with chicken and tofu!

This recipe proves that you don’t have to put a lot of effort into making this type of takeout dish.

I just know your going to love it as much as we do!

Serve some “Spicy chili sauce” on the side for some extra heat or add more cayenne during the cooking process.

Also you can add beef bouillon cubes in replace of the beef stock, just make sure your using equal amounts of water/liquid

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Vegetarian Lo Mein

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This vegetarian lo mein is packed with loads of veggies and super tasty noodles. Then it’s all tossed together in the most delicious sauce. 

Having experimented with a few lo mein recipes over the years I’m confident you will love this one. 

You can pretty much add whatever vegetables you have on hand for this stirfry.

However for my Vegetarian lo mein, I like to use carrots along with a red pepper, purple cabbage and snow peas. 

Then I will top that prepares lo mein with freshly sliced green onions and serve it right from the pot.

The most difficult part about making this dish would be “chopping the vegetables”.

However if you have a food processor you can allow it to do some of the chopping for you.

I like to use it to slice my carrots and cabbage. 

Once you have that part done then this whole recipe can then be pulled together in 15 minutes or less.

As for the sauce you want to be careful not to put too much sodium in it.

The lo mein noodles tend to have plenty of sodium in them.

So when using soya sauce to flavor be sure to use a low sodium kind or use way less than the what is specified in the ingredients.

Then there will be oyster sauce, ground ginger and sesame oil that will makes it perfect.

You can try teriyaki sauce instead of the oyster if prefered it will just give a slightly different flavor.

I love making my favorite takeout dishes at home, no longer do I order to my door.

When I can prepare these same dishes in a fraction of the time and cost at home I will do it.

That is not to say I do not go out to eat once in a while though.

Not to mention making these types of dishes at home are much healthier because you can be certain there are no msgs in it.

Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. OR keep it vegetarian, which is also fantastic too!

Plus, if you like a little more heat to your dish then feel free to add more “red chili sauce” on the side. You know make it your own 🙂 

Meal prep idea: Have dinner for yourself and plate two meal preps for the week ahead.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

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The Best Shepherd’s Pie

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This is the Best Shepherd’s Pie! Made with fresh carrots, sweet corn and frozen peas. Along with perfectly seasoned ground lamb and beef this pie is sure to please the whole family.

Shepherds pie can be made all in one dish.

That is if your using the type of dish that can go from the stovetop to the oven like I have here with my Rock Dutch Oven.

Otherwise, you can prepare it first on the stove then move it to a separate baking dish to finish it in the oven.

Not to hard and worth the effort because this recipe is something you will not forget anytime soon.

You are sure to taste the difference with this recipe here, since it uses two kinds of meat.

Creating the best of what is known to some as a “Cottage pie” which is typically made with just beef and the “Shepherd’s pie” which is  made with minced lamb.

I grew up eating the cottage pie, which is made with beef instead of lamb. Traditional Shepherds pie originated from Ireland and is made with just lamb.

So even though you may have thought that you were enjoying a Shepherds pie in past, it may have been the ladder.

Anyone who has ever tried my recipe has said to me “this is the best” shepherds pie they have ever tasted! So that is why I named it the BEST!

Just make sure you are using fresh carrots not frozen. Because there is a huge difference in taste and texture with the fresh. Also use fresh rosemary and thyme if you can it just enhanced the flavors that much more.

Now you will want to start by taking the easy way to preparing this recipe. And to do that you will want to start by skipping the peeling of the potatoes and boil them instead.

This will allow for you to run them under cold water once they have cooked. Being able to simply peel them by hand. From there you will mash them with some whole milk, sour cream and an egg yolk. 

Now the hardest part is done, next you simply are going to saute the two meats in a large pan for roughly 5 minutes before adding in the chopped onion, garlic and spices.

The pan I use is the rock its a large dutch oven type pan that goes from the stove to the oven.

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Slow Cooker recipes

Irish Lamb Stew

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A classic stew that is sure to warm the soul on some of those long chillies of days. This Lamb Stew hails from Ireland and dates back to the early 1800 century and has become very popular dish Worldwide.

The Irish know that this type of stew always tastes much better the next day. So that is why I make a large batch so that me and my partner can enjoy it over a few days.

Allot of recipe you will find for this stew will call for flour, I prefer not to add that since the potatoes thicken the liquid up very nice, leaving enough juice to mash them in.

If you prefer a thicker stock, simply go ahead and mix 3 tbsp of flour into the beef stock before adding to the pot.

I grew up eating Irish Stew though my family is not Irish. It was always served on the table around the St.Patrick’s day holiday.

I did not ask my mom for her recipe, because I pretty much remember how it’s made and have been enjoying it myself over the years.

The key to making the best Irish Lamb Stew is simmering in for at least 2 hours on a Low -MEDIUM heat on the stovetop or for 8- 10 hours in the slow cooker. 

This really makes the stew so tender and helps to merge the flavors all together to create the most flavorful meal.

Also you don’t want to use oil you want real butter and not a whole lot, 2 tbsps will do.  Along with fresh thyme and rosemary really help to kick it up a notch.

Oh and also use beef stock instead of chicken it just tastes that much more better in the end.

Lamb Stew always tastes richer and better the next day. So whenever, I make it I will make a large batch and eat it over 3 days = sharing of course.

Also for this recipe I used bone in cubed lamb because that is what I found this week at the grocery. However, it’s best to use cubed lamb without bones if you can find.

Now let me ask you, have you ever had Irish stew? Was it as good as this one? I would love to hear what you have to say in the comments below.

Notes: This stew can keep in the fridge in a airtight container to up to 3 days. If you are cooking this in the slow cooker then add 1 cup less of beef stock or add 3 tbsp of flour to thicken it up. Otherwise cooking it on the stovetop with the lid off the last 30 minutes will reduce the stock.


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Dinner ideas, Quick and easy recipes, Skip the takeout

Spicy Singapore Noodles

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These Spicy Singapore Noodles are made with rice noodles. And is a super simple and inexpensive recipe that can be ready in less than 15 minutes! 

My Black Pepper Shrimp recipe works well alongside this dish also.

With each bowl costs less than $2 dollars, you can defiantly indulged. 

What makes these noodles spicy is the addition of some red chili paste

SINGAPORE NOODLES 

  • Singapore noodles are a very popular street food in some parts of Asia. 
  • And are not made with flour like your typical noodles, rather they are made with rice. 

Plus, making them at home is nice because they can be ready in under 15 minutes!

So forget the takeout tonight and make this delicious dish  instead.

I used to order this often from my local Chinese restaurant, now I make it at home every time myself. 

WHAT GOES WELL IN SINGAPORE NOODLES

  • Shredded Chicken
  • Shrimp
  • Scallops
  • Tender pork, beef or lamb
  • Green Onions
  • Bamboo shoots

WHERE ARE SINGAPORE NOODLES FROM

As the name say’s it, they are said to have originated in Singapore, Hong Kong.

However today, despite its name. Some would argue that Singapore noodles are not solely from Singapore! Confusing eh?

Well not really, since Singapore is known to be the hub of many cultures.

Many of their dishes today have been influenced by many different types of foreigners over the centuries.

And so today you can find many different types of dishes eaten in Singapore.

These noodles are now well known worldwide, and are eaten by all types of people. 

WHAT’S SINGAPORE NOODLES

Singapore noodles are made with vermicelli rice noodles and bunch of seasonings. It is known for it’s sweet & savory curry flavor that has hints of  garlic, ginger and onions.

Which are all simmered in a chicken broth stock along with soy sauce, oyster sauce, fish sauce, sesame oil.

I tried Singapore noodles for the first time a few years back and have been addicted ever since. 

Some are made with shrimp, chicken or chinese style pork, while others are vegetarian.

I made mine with eggs today which work fantastic too.

HOW ARE SINGAPORE NOODLES MADE

Singapore noodles are always made with rice vermicelli noodles, that are tossed in a delicious sauce typically in a hot wok. Along with vegetables, scrambled eggs and a meat of your choosing. 

Such as shrimp, chicken, pork or beef.

CAN YOU REHEAT SINGAPORE NOODLES

Yes, just make sure that you are cooking the eggs fresh again or whatever meat you choose to add.

CAN SINGAPORE NOODLES BE FROZEN

No, you do not want to freeze them because rice noodles do not freeze well.

SINGAPORE NOODLE SAUCE

  • Curry powder
  • Sweet Garlic Chili sauce or Red Pepper flakes
  • Soya Sauce
  • Sesame Oil
  • Chinese cooking wine 
  • White sugar

SPICY SINGAPORE NOODLES

I like to spice this dish up by adding in 1 tbsp of red chili paste, however you can omit that if you prefer a less spicer dish. 

HOW TO MAKE SINGAPORE NOODLES

Place the vermicelli rice noodles in a large pot and cover with chicken stock and bring to a boil, turn down the heat and let the noodles soak till soft.

Remove the cooked vermicelli noodles and set aside.

Wash your carrots and green onions and then julienne the carrots carefully with a knife and chop the onions then set those aside.

Meanwhile whisk together in a small bowl 2 tbsp of curry powder, sesame oil, minced garlic and ginger, soya sauce and red chili sauce.

Then add 1 tbsp of cooking oil to your wok along with the sliced onion and saute for one mixture then remove.

In the same wok ad 1 tbsp of oil again and scramble the eggs then set aside.

Add the julienned carrots into the pan/wok and all the other ingredients along with the “liquid sauce” mixture.

Stir fry till all the vegetables are soft yet crispy.

Toss back in the strained vermicelli noodles,

Sautéing till hot.

Top with fresh cilantro or green onions. Enjoy!

MORE TIPS:

  • You will want to start by scrambling the eggs first and then soaking the vermicelli noodles after in hot water.
  • Preparing the vegetables ahead of time is a good idea too, I used carrots so I just julienne them.
  • Feel like adding chicken, pork or shrimp, go ahead it’s amazing too! Just make sure you are cooking that separately, then adding it to the cooked vermicelli noodles. 
  • The varieties of vermicelli rice noodles are endless, so choose your favorite brand and let’s get to cooking this delicious recipe!
  • You may want to add more soya sauce near the end, stir everything together well and taste before adjusting the flavor.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

SUCH AS THIS VERY POPULAR SPICY CHICKEN RAMEN!

OR CHINESE FRIED MUSHROOM RICE

OTHER FAVORITES!

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