These Brazilian Cheese Puffs are the perfect snack food.
I would like to call this recipe, cheesy cheese puffs.
However nobody would probably find it and I would be stealing a well known recipe known as “Brazilian Cheese Bread” and be calling it my own.
Which would be so wrong, so instead I’ll keep the word Brazilian and cheese and omit the bread part for puffs 🙂
I love these little puffs which are stuffed full of shredded parmesan and cheddar cheese and are unbelievably addicting to eat.
However, if you know me you know that I believe everything should be enjoyed in moderation.
So I will limit myself to a maximum of four and day and then will start again the next day. Ha!
Light, fluffy and cheesy is what you will taste when you bite into these little puffs. Made with just a few simple ingredients of tapioca flour, whole milk, parmesan/cheddar cheese, butter, eggs and salt.
Your soon to see why this recipe has been a popular snack in South America for a very long time. These cheese puffs are best served warm straight from the oven however you can seal them in an airtight container to enjoy throughout the week.
If you have never tried them and are looking for something different do give them a try, you wont regret it. As they say in Brazil, Faço questão = I insist.
Note: You can make and freeze them in a ziplock bag for up to 3 months. Simply remove them from the bag, bake and your ready for more!
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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!
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
Are you as BIG of a Red Velvet Fan as me? Well then, you’re in for treat! I’m finally ready to share my family’s favorite recipe for Red Velvet ICE CREAM!!
You cannot find this in stores guys, it only can be made in your kitchen. And your going to want to keep it under wraps, because it will be gone in no time.
Anyone who has ever tasted this ice cream has gone nuts. And rightfully so, it’s the BEST Red Velvet ice cream out there. And I’m so proud to say that I have come up with it.
Because ice cream machines vary between 1 and 2 quarts capacity, I have create this recipe for my 2 quart machine. If your wanting only 1 quart of ice cream, just simply DIVIDE the recipe in half or use a 1 quart machine.
The machine I used is listed below in my amazon picks, it’s the best. If you end up giving it a try I would love to know what you think, let me know in the comments below.
If you’re having a gathering and would like to serve this to your guests, then why not bake an extra “Red Velvet Cake”. Serve each guest with one slice of cake and one scoop of ice cream. Makes about fourteen ½-cup servings.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review/picture below or via Instagram and let me know how it turned out. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This juicy and tender Crispy Oven Baked Chicken Breasts are done one in the oven. Who doesn’t love deep fried chicken? It’s tender, crispy and full of undeniable flavor, but so is this.
I used to eat it allot, back in the day when I was young and really not paying attention to my diet. I used to get the take out kind, from one of my favorite chain restaurants which I won’t mention. I mean a lot, once a week at best.
However these days I like to make this kind of chicken at home, where there is no deep fryer involved. Plus instead of using chicken with the skin on, which of course you can do if you like. I choose the lean skinless chicken breasts most times when I am making this recipe. And let me tell you, this recipe is something AMAZING!
Some people like to marinade there chicken in buttermilk 24 hours prior to making oven baked chicken, however don’t. Even though this step helps to tenderize the chicken, I find it just adds more fat and takes more time, so I simply pound each breasts on a cutting board prior to tenderize mine.
Also there is a secret ingredient in this recipe, and that is the addition to the panko bread crumbs a package of kraft oven fry extra crispy chicken seasoning. See below for the exact brand I use. Serve with some honey mustard if desired!
With this recipe, you can have 5 Crispy oven baked breasts done in under 1 hour. Wanting to feed more people? Simply double to recipe up and use two pans, easy enough eh?
Now get ready for the best oven baked chicken that is sure to knock your socks off. Your family will be surprised that there was no deep fryer used to make this delicious chicken. And you can start feeding your family healthier one day at a time, without them hardly noticing the change. I hope you give my recipe a try and let me know what you think… could you switch to baked vs deep fried chicken now.
Extra Crispy Shake N Bake and Parmesan cheese.
Note: Make enough to create a few meal preps bowls for the week ahead, simply add some corn to the bowls first then chicken on top. And then you will have the most healthiest southern style baked chicken and corn to enjoy later.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. 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!
These Asparagus and Cheddar Omelettes are Amazing! Do do you like your breakfast with a little cheese? How about fresh asparagus? Then you need to try this delicious recipe.
Not only do we make this breakfast at home quite often, we also like to make them when we camp too. Whether your hiking, swimming or just going to the office. It will provide you with a healthy, filling and fueling start to the day.
This breakfast is sure to satisfy even the hungriest of campers, so why not make it during your next camping trip too! Who said camping food has to be bland? This is fine dining if you ask me, and literally takes less than 10 minutes to make each person’s breakfast to boot.
So if you do make this for someone while camping they will sure be thanking there lucky stars you came along for this trip. But don’t just take my word for it, try it for yourself.
Packed with so much fiber and protein, this recipe is sure to satisfy even the pickiest of eaters.
Note: If you’re camping in bear country, take appropriate precautions to keep your campsite as unattractive to bears as possible. To do this simply purchase and properly use a bear-proof garbage container or ensure all your garage is placed in a sealed bin in your vehicle or at a designated dump once your done cooking, this helps keep our wildlife safe and you as well.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. 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!
I call this recipe “Healthy Eggplant Parmesan“, because we are baking the eggplant vs deep frying it in oil.
IS EGGPLANT PARMESAN HEALTHY
Yes, it has lots of vegetables and spices in it.
If you are on a low calorie diet you can use less cheese if desired and omit frying it in oil.
Now I know many Italians swear by frying the eggplant in olive oil prior to baking.
However that is not very healthy and so I find that baking it just as good.
WHAT EGGPLANT PARMESAN
This Eggplant Parmesan uses one large eggplant, fresh mozzarella and parmesan cheese, panko bread crumbs, eggs and your favorite tomato sauce of choice along with some Italian spices.
You can also add spinach to this recipe if desired, either way your going to fall in love with this recipe. Guaranteed!
WHY IS MY EGGPLANT PARMESAN TOUGH
Because, you simply need to soak the eggplant prior in water and salt to tenderize it.
That way it will turn out just as delicious as the kind that is fried in oil.
Also this recipe is suitable for those a on keto or low carb diet, since there’s no pasta used in this one.
You will want to start by soaking the eggplant in water and salt before hand to tenderize and remove any of the bitter taste.
Don’t miss this step, it’s important.
Now, if you think you will be missing out on the meat protein here and feeling hungry afterwards.
Then you will be pleasantly surprised to find this meal is just as filling as say Chicken parmesan.
My family much prefers Eggplant Parmesan now to Chicken Parmesan.
IS EGGPLANT PARMESAN VEGETARIAN
Not this one as it has eggs, however if you want to make it you can skip the eggs.
I like to make a large casserole dish, which makes about 6 individual large servings.
Typically we will eat this over the next few days and sometimes I will make two batches and freeze a bunch for my meal prep lunches.
Your family will not believe this is made with eggplant. Just you?
Make numerous small portions and freeze it for quick on the go meals for down the road.
If you end up giving this a give it a try, I would love to know how you liked it. Bon Appetit!
Baked to Perfection, now that is one saucy number!
Yes, and you can make it into meal preps for lunch or dinner for another time.
MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead.
By sectioning each eggplant medallion off into “meal prep” bowls in which I freeze for lunches/dinners for down the road.
Want to make more than 8 meal prep bowls? Double this recipe up with using the adjust serving option above.
Notes: You can use less cheese if you want.
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!
Orange Chicken has a combination between sour and sweet flavors. The rice vinegar gives it the tang, while the honey gives it the sweetness.
Orange Chicken tso’s has some heat to it from the addition of the red chilies,typically we make the spicer version of this dish since we like a like a little heat. You probably have tried this before as its pretty popular in many Asian restaurants across North America.
Typically in the restaurants it’s made with boneless chicken breasts and mixed with onions, red peppers or other vegetables. Today I’m making it with boneless chicken thighs, since this is what we have on hand.
Keep in mind Orange Chicken tso’s is slightly spicier than regular Orange Chicken. If you prefer no spice to this dish, simply omit the chilies.
Notes: You can use fresh oranges if you prefer that to orange juice in this recipe.
OR if you want to buy the Orange Sauce, which is not as healthy but just as good. I would recommend this brand, LEE KUM KEE it tastes most authentic!
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. 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!
I grew up peameal bacon and eggs. So what is the difference between regular bacon and Canadian bacon, you may be asking? Well Canadian bacon is more like a ham than the cured bacon that most of us are used to.
However peameal bacon typically comes in circular shapes or in a large piece from your local butcher and won’t fit well in these cups. So we are still using Canadian Bacon just not circular peameal kind for this recipe.
If you want to try peameal bacon then you should go to your local butcher to see if they have it for you. Some people like to add chives to these cups or a bunch of spices, personally I think simple is best.
What also makes these Bacon Egg cups awesome is the clean up, it takes half the time than if I was to make my regular bacon and egg breakfast. Plus I can feed twice the amount of people and or have leftovers for the next few days. Talk about a ready made breakfasts eh?
Between me and my partner, we will make these cups on a Sunday and then they tend to last us for a few days of instant on the go breakfasts. You will want to serve 2 cups per person, so one tray can feed 6 people. If you have kids then one cup should be enough.
If it’s just you, cut the recipe in half and make 6 cups. Breakfast does not get any easier, healthier or quick than this.
Thicker bacon works best for this recipe, however you can use thin as well. Serve with coffee all the while not disturbing your morning routine, I hope you enjoy.
