Mongolian Beef – Fake Out Take-Out!

Okay guys I promise to be out of my Asian inspired recipe addiction next week and venture into different cuisines 🙂 Last night I was craving a beef dish. We try not to eat a lot of red meat anymore because of my husband’s health but we do splurge sometimes and really enjoy it when we do. This recipe is so versatile because you can tweak the ingredients for the sauce to make it exactly how you like it. Add more sugar to make it sweet, more hot sauce to give it a kick or more soy sauce if you love a salty taste. This is another one of those “can’t go wrong” recipes that I love! Original recipe can be found at

Serves: 6   Calories: 263


-1 lb flank steak

-1/4 cup cornstarch

-2 tablespoons canola oil

-1 red bell pepper, cut into chunks

-1 cup snow peas

-4 green onions, sliced

-1 tablespoon grated ginger root

-1 tablespoon canola oil

-1/4 cup hoisin sauce

-1/4 cup light soy sauce or 1/4 tamari

-1 tablespoon brown sugar

-2 tablespoons garlic chili sauce OR black bean garlic sauce



1.) Wrap the flank steak  and freeze for 1 hour to make slicing easier. Then, slice into 1/4 inch strips. Toss with cornstarch and let sit for 15 minutes

2.) Meanwhile, make sauce by combining hoisin sauce, soy sauce, brown sugar and bean/chili sauce.

3.) Stir fry the veggies and ginger in 1 tsp. canola until just cooked through but still firm. Remove from pan and set aside. Then add the remaining canola oil and stir fry the beef over high heat until browned, about 4 minutes or so. Return veggies to pan, and add sauce and cook for about 1 minute longer.

4.) You can serve over rice or just eat with a side. This dish can stand alone that is how delicious it is! Enjoy!


* The photo is an original taken by me

**Find the original recipe and other great recipes at

Curried Chicken and Rice Soup


If you cannot tell I’ve been on an Asian cuisine kick as of late. I have not made soup in a long time and with the first day of fall passing us by I figured it was time to make a pot of something yummy. This recipe was a hit! You really cannot go wrong with a curried anything so it should be pretty hard to mess this one up 🙂
The original recipe was found at

Serves: 4  Calories: 390


– 1.5 lbs of chicken breast

– 2-4 medium carrots, sliced diagonally into 1-2in pieces.

– Salt

– 6 cups of low sodium chicken broth

– 2 tbs. of unsalted butter

– 1 large onion, sliced thin

– 1 tsp. of sugar

– 1.5 tsp. of curry powder

– 1/3 cup of jasmine rice (we used brown jasmine rice)

– chopped fresh mint

– 1 lemon, cut into wedges.


1.) Combine chicken, carrots, a pinch of salt, and 3 cups of the chicken broth to a medium sauce pan. Bring to a boil and immediately reduce heat to low. Cover and cook for about 20 minutes (until the chicken is firm)

2.) While cooking the chicken heat the butter in another saucepan over low heat. Add onion, sugar, and 1 tsp of salt. Cook until the onion is soft (approx. 5 mins.) Add the curry powder and cook for an additional minute. Add the rice and 3 cups of remaining chicken broth. Increase the heat to medium, cover, and simmer for 15-20 minutes.

3.) Remove the chicken from it’s broth and dice it. Once diced return the chicken to it’s original broth.

4.) Blend/process the rice mixture but don’t make it too fine. You want to still have a little rice texture. (It will cook all the way through as it sits. Pour the blended mixture into the chicken and carrot broth. Stir the soup to combine both broths.

5.) When combined add the mint leaves and serve with lemon wedges.

*Original recipe found on

**Photo is an original taken by me

Chicken Saltimbocca

Growing up in the suburbs of Philadelphia my tastebuds have a great Italian influence. I enjoyed going to the Italian markets and absolutely love the Italian heritage days held in the city/suburbs. Part of the reason the food tastes so good is because it can tend to not be too good for you. This recipe has some changes to the traditional saltimbocca making it a healthy and delicious alternative to Italian cuisine. The pan sauce is to die for! Original recipe is from Giada De Laurentiis of Food Network. The link to the original recipe is below.

Serves: 6   Calories: 227 per serving 


– 4-6 chicken cutlets, pounded to evenly flatten

– Salt and ground black pepper

– 4-6 paper-thin slices prosciutto (1 pkg usually has 6 slices which is great because you can use the remaining 2 slices to cook with some asparagus as a side)

– 1 (10 oz) box frozen chopped spinach, thawed

– 3 tablespoons olive oil

– 1/4 cup grated Parmesan

– 1 (14 oz) can low-salt chicken broth

– 2 tablespoons fresh lemon juice


NOTE: If you have never pounded chicken with a meat mallet before be sure to start from the middle and work your way outward. Use even semi-gentle strokes. You don’t want to tear the chicken apart 🙂

1.) Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet

2.) Squeeze the frozen spinach to remove the excess water. Sprinkle the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil.

3.) Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

4.) Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side.

5.) Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.

6.) Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

*Original Recipe can be found at

*Photo is an original taken by me

Thai Chicken Satay with Homemade Peanut Sauce

Thai cuisine is one of my favorites so when I score on a recipe it’s a good night to have dinner at my place. It’s something about those aromatic spices and colorful flavors that always gets me. This recipe is extremely easy and tastes exactly like the “stick on the run” dish I always order at our favorite Thai restaurant. I always stock up on extra marinade ingredients and a lb. of shrimp because I always have so much peanut sauce left over. Shrimp and chicken in the same week?! I know it sounds like heaven 🙂

Quick post note : The spices can be a little expensive to buy upfront but you if LOVE Thai food like we do it is most certainly worth it. They will last a while and you’ll be able to make tons of these skewers!

Serves: 6


– 1.5 lbs. chicken tenders

– 1 cup unsweetened coconut milk

– 2 tbsp. brown sugar

– 1 tbsp. ground coriander

– 1 tsp. ground cumin

– 1/2 tsp. turmeric

– 1 tsp. salt

– wooden skewers ( 1 chicken tender per skewer or approx. 4 small shrimp per skewer.)

– 1/2 cup peanut butter

– 1 tbsp. fresh minced ginger

– 1/3 cup low sodium chicken broth

– 1 tbsp. honey

– 1/4 cup low sodium soy sauce

– 3 tbsp. rice vinegar

– 3 tbsp. sesame oil

– 2 cloves of garlic

– OPTIONAL IF YOU LIKE SPICE 1 Tb. chile-garlic sauce


1.) Combine the coconut milk, brown sugar, and spices in a large bowl. Stir and add the chicken tenders. Marinate for 30 minutes or longer. (I usually let it marinate for about 3 hours but that’s just me being a cook that preps like crazy)

2.) Soak the skewers in water for at least 30 minutes. (SUPER IMPORTANT if you are using wooden skewers.. We don’t want to start fires and burn down buildings here. Do not skip this step.)

3.) Preheat your grill to medium heat. Weave each tender onto a skewer.

4.) Grill the skewers for approx. 5 minutes per side. Changes depending on grill and how hot you have it. Keep an eye and dont overcook.

5.) While skewers are cooking combine peanut butter, ginger, chicken broth, honey, soy sauce, vinegar, oil, and chile sauce (optional) in a food processor or blender. Blend/process until smooth.

6.) Serve satay with steamed vegetables or rice and of course the peanut sauce to dip.

*Photo is an original taken by me*

**If you are the original author of this recipe please let me know so I can plug your blog and give you mad kudos 🙂 **

Cauliflower Pizza Crust with Spinach, Caramelized Onions, Garlic and Grape Tomatoes

If this is your first time on my blog I must inform you of how much my husband HATES cauliflower. This man will not touch anything that has so much of a hint of cauliflower. In my very evil womanly ways I have tricked him into eating cauliflower quite a few times, but this time was different. He was actually shocked and he would not believe me. Not only did he enjoy the pizza but he went in for seconds AND wants to know when we will be having it again. I must say this is a great recipe if you want to trick someone into eating something healthy. I made it thin crust so it was difficult to pick up and eat (we fork& knife-ed it) so for the future I would make extra “dough” to make a thicker crust. It really is as good as everyone has been raving and much easier to handle than real pizza dough.

Ingredients for “Dough”:

-1 cup, cooked and riced cauliflower (Don’t worry I didn’t know what they ment by “riced” either.. I’ll explain in the directions)

-1 cup shredded cheese of choice (We had a cheddar blend so I used that but next time I’ll try mozzarella)

-1 egg, beaten

-1 tsp dried oregano

-1 tsp dried thyme (you can really herb it up with any herbs you like)

-1/2 tsp garlic, minced

-1/2 tsp salt

-Cooking oil (we had canola on hand so that’s what I used)

Topping Ingredients: (This is all optional… Top it with what you like but know that this combo was DELICIOUS!)

– 2 tbsp. Cooking Oil (I used Canola)

– 1 Medium Onion, sliced

– 1 Handful of Spinach, rinsed

– 1 tbsp Garlic

– About 10-15 Grape Tomatoes, halved

Directions for Crust:

  1.  Remove the stems and leaves of one head of cauliflower.
  2. To “rice” the cauliflower just grate the florets with a cheese grater. You can also do this with a food processor but I do not own one so I went the cheese grater route.
  3. Place the riced cauliflower in a bowl and microwave for 6-8 minutes (depending on your microwave) no need to add water to the bowl… just plain ol’ riced cauliflower.
  4. Preheat oven to 450 degrees and lightly grease your cookie sheet. (or lay down foil)
  5. In a large bowl mix together cauliflower, egg, cheese, herbs, garlic, and salt. Mix well.
  6. Pat out mixture into the shape of your liking (keep in mind that a thin crust is hard to pick up and eat)
  7. Bake for 15 degrees
  8. Let cool while cooking up your toppings. The longer you let it cool the longer it settles. Therefore it will be easier to hold and eat. Don’t turn the oven off just yet though

Directions for Toppings:

  1. Cook oil over medium heat
  2. Add the sliced onion and stir until caramelized (about 6-8 minutes) When cooked spread on your crust.
  3. In the same pan cook the spinach and garlic over medium heat. Only cook until they just start to wither. You don’t want the spinach to be too soggy or for the garlic to burn. (about 2 minutes) Spread over pizza.
  4. Distribute the halved tomatoes over the pizza and put your creation back into the oven for about 2 minutes (just long enough to warm up the tomatoes)
  5. Slice and enjoy!


**All Photos are originals taken by me

*** You can find tons of these recipes on Pinterest but I felt most confident in the original source for this recipe which can be found at:

Grilled Spicy Black Bean Patties with Guacamole (+ added condiment bonus at the end)

After vacationing in Central America and eating from a buffet for 7 days (can you say fat girl in paradise?) we decided it was time to get back on the healthy eating train. Yesterday was the first day back and with it being Labor Day we decided grilling was the only way to go. When I hear “grill” I usually picture beefy slabs of meat and juicy hotdogs, but not in this house. We substituted the dogs and burgers with a new recipe for black bean patties topped with a lighter version of fresh guac. Be warned that these puppies have some heat so if you do not like spicy be ready to modify the recipe a bit. They do not take long to make (unless your toddler locks the sliding glass door on you and leaves you waiting outside for 15 minutes) so this would make for a good quick weeknight dinner idea.

Serves 4: 178 calories/patty


– 1 Medium Avocado

– 1 Tomato, Chopped (I like Roma tomatoes)

– 1 tbsp Lime Juice (if you LOVE lime like me kick it up to 1.5 tsp.)

– Salt and Pepper to Taste

– 2 Slices of Whole Wheat Bread (Toasted and Torn)

– 3 tbsp. Fresh Cilantro

– 2 Cloves of Garlic, minced

– 1 15oz. Can of Black Beans (go for no sodium if you can), rinsed and drained

– 1 Canned Chipotle Pepper in adobo sauce (seriously only use 1 of these unless you really like hot. Save extra chipotle peppers for added condiment bonus at the bottom of this post.)

– 1-2 tsp. adobo sauce depending on taste (more if you like spicy)

– 1 tsp cumin

– 1 egg


1. First make the guacamole. Seed and peel the avocado then mash. Stir in lime juice and add pepper and salt to your taste. When mixed well add the tomato and gently fold into the guacamole. Cover and refrigerate until ready to serve.

2. Put the toasted and torn bread into a blender/food processer. Blend/process until the bread becomes coarse breadcrumbs. Put in a bowl and set aside. ( For those who do not have a blender/food processer don’t worry. You can do all of these steps with your hands. It does get sticky but that’s part of the fun 🙂 ) 

3. Place garlic and cilantro into blender/food processor. Don’t overdo it with chopping these guys because I feel like you get a better flavor the less mushed together it is. Once chopped add 1/2 of the beans, chipotle pepper, adobo sauce, and cumin. Cover and blend/process. Don’t worry about it being perfectly processed. You’ll want there to be some partially intact beans to keep the patties together. Add contents of blender/processor to breadcrumbs. Add rest of the beans and 1 egg. Mix with your hands until you have a nice combined mixture.

4.) Form into 4 – 1/2inch patties.

5.) You can add the patties directly to the grill (Medium Heat) but I like to use foil instead of running the risk of loosing one of these guys. If you put them directly on the grill don’t forget to grease the rack and same goes for foil. Grease it up!

6.) Cook for 8 minutes total flipping them half way through. Do not kick it up to high heat or overcook or else they will be very dry.

7.) Top with guacamole and enjoy!


If you or someone in your family loves spicy and also loves mayo add a left over chipotle pepper and some adobo sauce to some mayo to spread on sandwiches. My husband loves it when we have left over chipotles because that means lunch with a kick! I also think it would be good to wrap one of the black bean patties in lettuce with some chipotle mayo and guacamole. We will definitely be trying that next time we make these 🙂

**Photo is original taken by me

**Original recipe can be found at: