This Wild Rice Tuna Casserole is something different from the average chicken and noodle casserole recipes you will find out there. This dish is very satisfying, both as a side or a main dish.
You can prepare this dish with chicken, turkey or hamburger as well or make vegetarian, all four ways are amazing.
However it’s best made with a good quality wild rice mixture.
The more natural the better since these types of rice blends contains many nutrients that other processed rice would not.
The panko crumbs and cheese topping give it that nice crunch so do not skip that combination. It makes this recipe divine!
I like to use my Dutch oven for this recipe, if you do not have a Dutch oven then feel free to use a sauteing pan and then a casserole dish once it ready to go into the oven.
Some people like to add grated cheese over top before baking, i don’t. And that is because i prefer the earthy taste of the dish, I encourage you to try it this way = delicious.
Our family’s favorite wild rice blend comes from Costco
If you end up giving this a give it a try, I would love to know how you liked it. Bon Appetit!
Note: Instead of green peppers add, celery or peas.
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Skip the takeout and make your own Mushroom Chow Mein Noodles at home for a fraction of the cost.
Serve this alongside somePeppered Steak to make a whole Chinese inspired dinner experience.
WHAT IS MUSHROOM CHOW MEIN
It is made with white or brown mushrooms and Chinese chow mein noodles.
If you follow my blog at all you will know that I love to make takeout inspired recipes often. I test and test them to ensure I am coming up with the healthiest and best version for my readers.
I used to spend a lot of money on takeout, now I just make it at home. Pretty much every other day, depending on how I’m feeling. Asian cuisine has to be one of my favorites, however I do love Indian and other cuisines nearly as much.
What I like about making Chow Mein at home is that I can remove the msgs that are in most takeout dishes, while saving a ton of money cooking them at home.
IS MUSHROOM CHOW MEIN VEGAN
Not if you put Oyster sauce in it, if you want you can use Hoisin instead then it would be.
However this recipe is 100% vegetarian as it is made with just Mushrooms and Chinese bok choy.
Trust me, you won’t miss the meat with this one. It’s so satisfying, you’ll be craving it time and time again.
However if you want to add meat, go ahead and pick up some fast fry beef or chicken and saute that right along side the mushrooms.
Once you learn to make this simple chow mein dish, you will be making it more often Guaranteed!
I’m the type of lady that has to try every chow mein dish whenever we go to the chinese restaurants. I do this to compare really, just kidding.
Well kinda, I mean some restaurants do it right and others so wrong. Right? It’s not always easy to find a good chow mein these days.
But with my recipe it’s foolproof, if you follow it to a tea you will be in Chow Mein Heaven!
HOW TO MAKE MUSHROOM CHOW MEIN
Start by boiling the chow mein noodles, then strain and set aside. The brand I like to use can be seen below, it is very low in sodium!
Next, fry the chow mein noodles in a little bit of vegetable oil.
In a separate pan, fry the mushrooms and bok choy till soft.
Make the sauce and add the mushrooms and bok choy to the noodles.
Pour in the sauce and add some sesame seed oil and saute for a few minutes till everything is combined and hot.
Serve and enjoy!
The broccoli is 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.
The hardest part about making homemade chow mein is “chopping those vegetables”.
Once you have that part done, the rest comes together in a snap.
I have experimented with a few chow mein recipes over the years and promise you your going to love this one.
If you liked this dish, then stay tuned to this blog as I will be sharing my all time favorite recipe for seafood chow mein very soon, which contains fresh calamari and shrimp.
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. 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 🙂
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!
If you are one of those people who has never tried fresh Ravioli.
Then you in for a surprise because this Mushroom ravioli tastes nothing like the canned stuff.
However, it is not made from scratch to save time. Rather it is the fresh packaged stuff that you can find in almost any grocer.
HOW TO MAKE MUSHROOM RAVIOLI
To make this dish all you will need is one large cooking pot and a bunch of mushrooms and spinach.
Since ravioli pasta is not starchy at all this will cook fully all together in that creamy sauce.
It is then simmered in a savory goat cheese and tomato sauce that is made with passata tomato puree and goat cheese.
You can always substitute the goat cheese if desired for plain or herbed cream cheese.
Let’s face it most of us had our first taste of Ravioli from a can, sorry Chef Boyardee but you are a bad representation for ravioli!
I think when we where kids it was okay.
But as adults we want healthier and have more refined tastes. Am I right?
So here is a recipe for Ravioli made the real way!
WHAT IS MUSHROOM RAVIOLI
It is an Italian dish that is cooked on the stovetop and served with parmesan cheese.
WHY IS RAVIOLI GOOD FOR YOU
Most ravioli are good for you because they are a light carb that can be made with vegetables to create a well rounded dish.
Plus eating Ravioli from a can is like having your first tomato or egg from a can.
And we all know it just doesn’t taste the same.
Ravioli for Adults!
HOW TO MAKE MUSHROOM SPINACH RAVIOLI
Start with fresh spinach!
Then add 2 tbsp of olive oil to a medium sized saucepan along with half a chopped white onion and sliced mushrooms.
Saute along with the spices till tender, then pour in the cream and simmer for one minute before adding in the pasta sauce.
Simmer the sauce for 5 minutes before adding in the herbed goat cheese, once melted add in the fresh spinach.
Allow the spinach to wilt fully before adding in the Ravioli.
Simmer till the Ravioli is cooked and fork tender, remove from the heat allow the pasta to sit for a few minutes. Serve and enjoy!
Notes: You may substitute the goat cheese with plain or herbed cream cheese if desired. Thanks to the passata tomato sauce and cream addition.
WHAT IS PASSATA SAUCE
According to Wikipedia. “Tomato passata” is the base for all Italian tomato sauces.
It is uncooked tomato puree without seeds or skins which is seasoned liberally with salt, bottled and preserved to be used in sauce dishes throughout the year. Essentially, it is tomato sauce in its rawest form.
That being said, it’s one of my favorite tomato ingredients. And we will cook it down some prior to adding any ravioli pasta too it.
IS SPINACH RAVIOLI HEALTHY
Yes, however most pasta recipes do have high carbs and calories. When comparing to canned ravioli this recipe is defiantly healthy as we are using fresh ingredient such as spinach and mushrooms!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! hank 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!
Today I’m sharing one of our favorite recipes for Rosemary Garlic Butter Steak.
We are using a 3 inch thick Sirloin Steak and searing it over medium-high heat.
This steak can be served rare, medium rare or medium well done.
You can also use fillet, ribeye or t-bone if you like in replace of sirloin.
Just take note of the different cooking times as I will explain more below.
This recipe works very well served alongside some sauteed mushrooms and mini potatoes. However if your on a keto diet of some kind asparagus can be replaced for the potatoes.
HOW TO COOK SIRLOIN STEAK MEDIUM RARE
Sirloin steak is best served medium rare, in order to cook it that way you will want to sear it for 6 minutes on one side then flip it over once and sear it for another 5 minutes on the other.
HOW TO COOK STEAK
If you prefer your steak medium cooked, then you will want to sear it for 7 minutes on one side and 4-5 on the other. Always let your steak sit off the heat for 5 minutes to rest before serving!
Sirloin steak is allot like fillet and is considered a prime steak and is most people’s favorite cut.
While mine is a t-bone which takes a bit longer to cook.
Want to try my “Rosemary Garlic Roasted Mini Potatoes”? you will find that recipe below too. If you were to order something like this in the restaurant you are looking at minimum $50 a person.
However preparing this at home is simple and can save you a lot of money.
I just love the way the rosemary and garlic butter flavors the steak, it melts in your mouth and to be honest I have yet to try something this good in the restaurants.
So if your thinking of preparing this for a loved for some kind of special occasion then you can’t go wrong with this recipe.
The trick to cooking the best steak is to use ample butter, you are going to be basting the steak in the butter while it cooks. Giving it depth of flavor and also helping to make it moist and juicy.
The second trick is to season the steak generously on both sides prior to cooking with salt and pepper. If you follow those two tips alone you are sure to prepare the best steak ever.
Steak cooking times vary based on the cut: Always cook your steak over medium-high heat, searing it on each side only once. Turning the steak often sometimes leads to a overcooked and tough steak.
HOW SIRLOIN STEAK
Sirloin Steak: Cook for 6 minutes on one side and 4-5 on the other for a medium rare steak. Up the cooking time by one minute to have a medium steak.
Ribeye: Cook for 5 minutes on one side and 3 on the other for a medium rare steak
Fillet: Cook for 4 minutes on one side and 3 on the other for a medium rare steak
T-Bone: Cook for 8 minutes on one side and 4-5 on the other for a medium rare steak
I will never understand why it’s so darn expensive to order steak at a restaurant when you can make one just as good at home for a fraction of the cost.
Just be sure to source a organic cut of beef those tend to taste the best.
What is your favorite cut of steak? and seasoning mixture? I would love to hear about it in the comments below.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you 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!
This Thai Chicken Noodle Soup with Mushrooms is absolutely delicious. I tend to make this soup more over the traditional chicken noodle these days. So if you like all those Thai flavors too then your sure to like this soup.
There is a possibility you where searching for a basic chicken noodle soup recipe and accidently stumbled upon this recipe.
Now you may be thinking… “Thai Chicken Noodle” never heard of it? but that sounds good.
Well don’t let the name scare you, even if your not feeling so great this soup is sure to make you feel just as good as the traditional chicken noodle soups out there.
Because it has all the same elements of any chicken noodle soup, with the addition of coconut milk, red Thai curry paste (see below my favorite kind) and a few other elements.
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! So if you like Thai food as much as me then you are sure to enjoy this soup. Don’t forget those limes it just works, trust me.
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!
This Vegetarian Tom Kha Soup is a traditional coconut based broth soup that is often served with or without meat protein.
Making this soup at home is not difficult all.
So whenever I have a craving for some Tom Yum Kha Soup.
This the recipe I follow, always. My mouth is watering already, because it’s due time for another bowl.
WHAT IS TOM KHA SOUP
It is a popular Thai soup that consists of a coconut broth that is simmered in ginger, known as “galangal” and some other special ingredients!
If you can get your hands on pre -made “Tom Yum paste” and some coconut milk.
You will be in business to make this soup in less than 20 minutes..
This soup is really easy to make and super super tasty! So follow along…
Have you ever been to a Thai restaurant and checked out their soup menu?
Well then, you probably would have seen this popular soup there.
It is a very unique soup and there really is nothing like it!
The first time I tried Tom Yum Kha soup was while on vacation a few years back.
We stopped at a little Thai Restaurants along the way to our final destination.
Trusting the amazing reviews we read online would lead us to an amazing place.
And where pleasantly surprised to try this soup for the first time and where hooked immediately thereafter.
WHAT DOES TOM KHA SOUP TASTE LIKE
This soup is absolutely delicious and is one of my all time favorite soups.
It contains sour, sweet and spicy notes that your sure to love.
So whenever I have a craving for this tasty soup, I now make it at home.
Let me show you how 🙂
What is the difference between Tom Yum and Tom Kha soup?
Basically the only difference is that the broth of Tom Kha has the addition of coconut milk in it.
Tom Yum is the same soup without the coconut milk.
Then there is sometimes the addition of chicken or shrimp.
I love both Tom Kha Gai and Tom Yum soups.
And you can tweak with the amont of coconut milk you want to add to the soup as your taste prefers.
I like to use just half a can of coconut milk for this soup.
And so I have added just that for this recipe, leaving you the option to add a whole can if desired.
You may have thought that making this soup at home would be difficult.
But I’m here to tell you it is not!
With all the instant “Tom Yum pastes” available in the grocery store today, you will find yourself pleasantly surprised at how easy this soup is to make at home.
IS TOM KHA SOUP HEALTHY
Yes, very. The broth has lots of nutrition in it. If you are looking to lose some weight, then this soup will defiantly help with that.
IS TOM KHA SOUP KETO
Tom Yum soup & Tom Kha soup is 100% keto.
DOES TOM KHA SOUP HAVE NOODLES
Some people make this soup with vermicelli noodles. If you do decide to as well, simply add them once the soup is cooked. And of course be sure the noodles are cooked!
DOES TOM KHA SOUP HAVE DAIRY
No, just coconut milk.
WHAT GOES INTO TOM YUM KHA SOUP
Chicken
Shrimp
Mushrooms
Tomatoes
HOW TO MAKE TOM KHA SOUP
This soup traditional was made from scratch, however that takes a fair amount of time and you must source some not so easy to find ingredients. So I have provided an easier method to making this traditional soup that tastes exact the same as making it from scratch in a mortar.
EASY TOM KHA SOUP
3 tbsp Tom Yum Paste, 1 can Full fat coconut milk, 5 cups diced mushrooms, 4 cups 1L No Sodium (Vegetable stock) or water, 1 cup diced tomatoes, 1/2 cup of diced chives. Garnish with fresh chives and limes.
FROM SCRATCH:
To make the paste yourself, start by tearing the “Kaffir lime leaves” in half to release their flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release their flavor too, and set to the side.
Add in your bruised “kaffir limes leaves, lemongrass and galangal slices” and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. If using the lemongrass, kaffir lime leaves and galangal slices and discard before going onto step 2. See recipe card!
Notes:
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
One of Thailand’s most popular soups is this Thai Seafood Soup also known as (Tom Yum Talay). This sour soup is packed with amazing flavors that you’re sure to love.
I had a bit of a hard time finding the traditional ingredients of lemongrass, galangal and kaffir lime leaves that make up this delicious Soup.
However, he managed to track down an old friend who now works close to this new Asian market.
Who directed him to all those ingredients we needed there.
You can try cooking this soup the traditional way with “Galangal”, “Lemongrass”, and Kaffir Leaves which most Asian markets carry.
Otherwise you can simply purchase a bottle of “Tom Yum paste” which most major groceries stores carry and create the same soup.
The Thai wordtalayortalehmeans ‘sea’ and refers to the seafood in the soup. You can use a combination of seafood if you like, however in this recipe we will be using SOLE fish.
Either way this soup will turn out great whichever method you choose. We recommend that if your wanting to cook it from scratch then you should buy all the Thai ingredients if possible frozen.
Because they can be stored in the freezer for the next time your going to make this soup. So if you like Thai food as much as we do, don’t be afraid to make it yourself.
Once you do it once or twice it becomes like second nature. And tastes just as good as those from your favorite restaurant, if not better.
One of my favorite thai soups of all time
Lemongrass, Galangal and Kaffir lime leaves, along with Thai Red Chili Paste can be found in most Asian grocery Tom Yum Soup Paste can be found in almost any Supermarket.
What I do is buy my “Lemongrass”, “Galangal” and “Kaffir lime leaves” in frozen packs that my Asian grocery carries. This lasts much longer, and enables me to make many different Thai dishes before I need to restock.
Notes:
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring
Want more heat, simply add in more Thai Bird’s eye chilies or Thai Chili Paste.
Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
You can use brown/white button, cremini, and oyster mushrooms for this recipe.
You can use Sole, Shrimp or Tilapia fish for this soup.
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!
I just love Thai food as you may know and try to eat it as much as possible. It’s not only super easy to make it’s also very healthy for you.
So don’t let the unknown ingredients in this recipe scare you, because Red Thai Curry is not hard to make at all.
The nice thing about cooking Thai food is that once you prepare, you will then have all the necessary ingredients and know how to prepare it again.
Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro. So you have two options when preparing this dish, either you can make it from scratch, with the traditional “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other Thai spices that would be prepared and then crush in a mortar for about 20 minutes.
Or you can buy the premade “Red Thai Curry Paste” which has all this in the paste and is much easier. Red Thai curry paste can be found in your international aisle at your local grocery (see picture) below of what we use. The combination of chicken, spinach, red peppers and mushrooms makes for a tasty curry. I hope you give it a try because it’s just as good if not better than what you would find served in your favorite thai restaurant.
Keep in mind a good coconut milk will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.
Notes:
Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai RED Curry Paste” can be found in most Supermarkets, Thai RED Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.
I’m 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 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 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!
