Mongolian Beef

Mongolian Beef

Mongolian Beef (Photo credit: ravissant7

5th grade, huge year for me. I cut my hair to my shoulders for the first time. I got the weirdest teacher. My cousin was born, I got braces, and I had my first piece of Mongolian beef. Its weird I don’t remember any of any other grades. Well, I have glimpses. In kindergarten We played musical chairs on the rainbow carpet. And I had an awful math teacher in 6th grade! Now I’m gonna go cry myself cause I love this so much. WHAT? I had to send the kids to school, sad! So lets raise our glasses and cheer for the best 1st day of school dinner! It was so nice, just making this waiting for the kids to come home, it was comforting!

Asian Inspiration!! I love all asian food. Chinese, Japanese. I think this is Chinese. I’m not sure. I do know its delicious!! It is the most tender juicy beef I have eve had and I eat a lot of beef. Look in all my beef recipes, I never said that in any of them. I said they were juicy and tender but never that juicy and tender! Its so juicy you when you bite into it the juice just comes down, YUM!!There are so many asian flavors in here. Some ginger, soy sauce, and garlic. Those are used in almost every savory Asian dish.

Of course it wouldn’t be as meal on itself. You can put the beef over noodles or rice. I like rice better then noodles because noodles in my  opinion are for beef stroanof. But if you do use noodles, I suggest egg noodles. I sware, when I was a kid every tie my grandma came she would make me egg noodles. I would get home from school there would be a big bowl of fresh egg noodles. All she did was put butter on it. I don’t know why, no body made them as good as she did!! But I still prefer rice. But speaking of my family making great food,  My makes this great Mongolian beef. She found it on Pinterest, I changed it up a bit. Speaking of pinterest, I just got one!


  • 2 tsp vegetable oil
  • 1 tablespoon mince garlic
  • 1/2 tsp garlic root
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup brown sugar
  • 1 pound beef flank steak cut into 1/2 inch cubes
  • 1/4 cup cornstarch
  • 1 cup vegetable oil, for frying
  • 2 bunches green onions,cut
  • Salt and Pepper


  1. Heat 2 tsp of vegetable
    oil in a saucepan over medium heat, and cook and stir the garlic and
    ginger  about 30 seconds. Pour in the
    soy sauce, water, and brown sugar. Raise the heat to medium-high, and
    stir 4 minutes, until the sugar has dissolved and the sauce boils and
    slightly thickens. Remove sauce from the heat, and set aside.
  2. Place the
    sliced beef into a bowl, and stir the cornstarch into the beef, coating
    it thoroughly. Allow the beef and cornstarch to sit until most of the
    juices from the meat have been absorbed by the cornstarch, about 10
  3. Heat the vegetable oil in a deep-sided skillet or wok to 375
  4. Drop them into the hot oil, a few
    at a time. Stir, and fry until the edges become crisp and start
    to brown, about 3 minutes. Remove the beef from the oil, and drain on paper towels to remove excess oil.
  5. Pour the oil
    out of the skillet, and return the pan to medium heat. Return the
    beef slices to the pan, stir briefly, and pour in the reserved sauce.
    Stir to combine, and add the green onions. Bring the
    mixture to a boil, and cook until the onions have softened and turned
    bright green

Grilled YellowFin Tuna

Grilled Tuna

Grilled Tuna (Photo credit: sheilaz413)

When I was 11, this sushi place was built 2 minutes away from my house. My family was and still is a huge sushi fans. We ordered so much food it wasn’t even funny.  Out of all of it, my favorite was tuna. After that I made a lot of tuna. I remember it tasting good but it could have just been because I made it. But I decided to make my own interpretation of the dish I made when I was 11. I used to just through a little garlic and some terriaki sauce on the tuna. But I changed it up. I used yellowfin tuna and added some ginger actually measured stuff out. It was way better then how I used to make it.

Okay so here is the deal. Since the marinade is salty from the teriyaki sauce, you need to be careful not too over marinate it. The most you should marinate it is 55 minutes, so start making this about an hour  before you want to serve dinner. I learned the hard way. I marinated it for hours and it fell apart in grains of salt. Teriyaki is stronger than soy sauce so you need o be careful not to over do it. That is why I only season the tuna with pepper. So marinate it for 45 minutes min and 55 max.

You know when school starts you start eating take out and frozen dinners because you are so busy? Well the good thing about tuna, it takes way less time to cook tuna then it does to find the place to order from, decide what you want to order, order, wait till its ready, pick it up, and bring it back. This take like 55 minutes in all but 45 minutes of it are just marinating it. The other 10 are cooking it. It really doesn’t take that long, about 3 minutes per side. Okay, well the  point is, this taste and is better for you!!! Except for maybe chick-fil-a!! Nothing beats that!!! YUM!!

I don’t know about you, about I’m not ready to go back. Well, it doesn’t affect me much but  I like having the whole family at home, just baking away! I’m trying to save quick and easy recipes so when school starts I can make these without my family getting sick of them!!

Guess we will wait and see!


  • 4 fillets yellowfin tuna
  • 1 cup teriyaki sauce
  • 3/4 cup olive oil
  • 2 1/2 tablespoons minced garlic
  • 2 tsp pepper
  • 1/2 tsp ground ginger


  1. In a large
    resealable plastic bag, combine the teriyaki sauce, oil, garlic, ginger, and
  2. Put the tuna fillets in the bag.
  3. Marinate for 45 minutes in the refrigerator.
  4. Meanwhile, preheat an outdoor grill for high heat
  5. Remove tuna
    from the marinade, and place on the grill. For rare tuna, grill for 3 to 5
    minutes on each side. For medium, grill 5 to 8 minutes per side. For
    well done, grill for 8 to 10 minutes per side.
  6. Enjoy!!

Baked Pork Chops with Sauteed Mushrooms

Picture adapted from RayCaty

Sorry I am never the one taking the pictures. I am the worst photographer ever!! I tried to take a picture of my puppy, it was soooo blurry!! Looked terrible!!! So I get others to take them for me!!

You see here is my problem, I have these good recipes, I make them and I can’t stop. Think about what is going on here, Sweet, juicy pork chops that are baked in the oven!! Serve with some mashed potatoes and gravy, best pork chop dinner you will ever have!! My mouth is freaking watering just talking about it. I have always been more of a beef fan then a pork fan. But after making this, I am finally taking my turn.  Pork has more of a juicy flavor and meaty texture. There is more fat on pork but it has a great flavor.

You know what is one of the best parts about this? The smell after you take it out of the oven. The meat is just cooking in its own fat and it smells so good!! If they made an air refresher for that smell, it would be the top seller 2013!!

This recipe goes the extra step! You dip it in this rub that has few seasonings but is great!! Then you fry  it!! Then bake it!!! You get a crunchy outside and a tender inside Like seriously!! You don’t get that recipe  every day!!

So, the number one used condensed soup used on pork chops is cream of mushroom. I thought it would be good if I sautéed some mushrooms and put them on top. You don’t believe how good it was!! That simple thing made a huge difference!!  I hate mushrooms. They taste terrible, in my opinion. But since I was only cooking for my family I decided to make them. I don’t know why, but they tasted delicious. I couldn’t believe it. I also served it with mashed potatoes. The juicy pork, and creamy potatoes, and mushrooms. God its good.

Yum. Mashed potatoes. I can eat them every day for the rest of my life if I had the option. If you make them how I make them, extra seasonings, milk, and butter. They are amazing!!With steak they are good. With pork chops, they are great. Alone, better than ice cream!! I know I am writing this whole thing on mashed potatoes when everybody has already eaten them, but I get carried away.


  • 6 pork chops
  • 1 tsp garlic powder
  • 2 eggs, beaten
  • 1 tsp dried parsley
  • 1 tsp onion powder
  • 2 cups, Panko Japennese bread crumbs
  • 4 tablespoons olive oil
  • 1 can condenced cream of mushroom soup
  • 1/2 cup milk
  • 1/3 cup white wine
  • 1/4 cup flour
  • Salt and Pepper
  • 2 tablespoons olive oil
  • 1 pack wild mushrooms
  • 1 1/2 tsp garlic, minced


  1. Preheat oven to 350
  2. Season chops with onion powder,salt,pepper, garlic powder, and dried parsley
  3. Beat 2 eggs in a bowl, dip chops in flour, then egg, then bread crumbs
  4. Heat the oil in a medium skillet to medium-high heat and fry 4 minutes per side, or until lightly browned
  5. Cook in preheated oven, for 1 hour, 30 minutes after being in oven, put on the mushroom soup
  6. Meanwhile, Saute mushrooms in olive oil,mushrooms, salt and pepper, over medium heat until tender, about 7 minutes
  7. Serve mushroom over pork.

Angel Hair Pata with Garlic Shrimp and Cream Sauce

Picture Adapted from Allrecipes “Bizziemomas”

OMG!!! Pasta with creamy sauce with juicy shrimp!! What can be better? Some people don’t care what pasta they use, they think they all taste the same. Well they don’t. They have different texture. For example, pastas like fettucine are thick, angel hair is really thin.

Since we have the creamy sauce that is milk and cheese, I decided to add garlic shrimp. Shrimp give it a meat poultry flavor and the garlic was just needed. You know when you eat something good and all the components go good together but it is missing something. That is what I felt the first time I made this that is what happened. I just sautéed thee shrimp with salt and pepper. It needed another flavor to balance of the sauce. The thin pasta is good with this dish because it is not to over whelming in flavor. It coats well with the sauce. Ah, the sauce, creamy, flavorful, delicious!! You could use this sauce on any pasta dish. Chicken fettucine, fettucine alfredo, etc.

Lets talk sides. I love to pair this dish with garlic bread. Slice french bread, but olive oil, minced garlic, garlic powder, salt, pepper, and a little butter and you will have the best garlic bread for the best dish!! Well, would you look at that! Two recipes in one post!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Impressive! Well I don’t feel like typing anymore so lets close it up!

Prep- 30 minutes
Cook-30 minutes
Ready in-1 hour


  • 2 1/2 tablespoons butter, divided
  • 1 1/2 tablespoons all-purpose flour  
  • 1 1/2 cups milk  
  • 1/2 cup heavy cream             
  • 1 1/2 tablespoons pesto
  • 1 1/2 tablespoons chopped fresh parsley  
  • 2 tablespoons grated Parmesan cheese
  • 2 tsp salt 
  • 1/2 tsp ground white pepper 
  • 1 dash Worcestershire sauce
  • 1 dash hot sauce
  • 1 pound jumbo shrimp, peeled and deveined  
  • 3 cloves garlic minced
  •  Fresh Basil leaves
  • 2 tablespoons of Parmesan cheese

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes and drain  
  2. Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream;,simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and simmer. 
  3. Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
  4. In a large bowl, toss pasta, shrimp  pour sauce over, garnish with Basil and Parmesan cheese

Crab Cakes

A Delicious Crabcake at the Middleton Tavern

A Delicious Crabcake at the Middleton Tavern (Photo credit: Wikipedia)

I live in Maryland. We are known for blue crabs. I know my crab cakes, and this is a great crab cake!!! When I was younger, my BFF Malina (she still is my BFF) would always invite me to her grandparents house. Well, her grandma was a great cook and she made these amazing crab cakes. I am not kidding, they were absolutely amazing!! I don’t know what she did, the seasonings and ingredients were like nothing else!! That kinda gave me the inspiration to try a bunch of different crab cakes from a bunch of restaurants. I went to Annapolis, Baltimore, and some in Columbia. Then I made some of my own. So I put all the best ingredients together and made a whole new crab cake. BEST CRAB CAKE EVER!!!!!! When you have all the flavors and textures from the best crab cakes and put them into one, you will have the best crab cake!

Size depends on you. I have been to some restaurants that make them golf ball size but others that make it the size of my hand! You can do what ever size you want but make sure they are even so they cook evenly. There is really nothing worse then a burnt crab cake. I like them maybe the size of a flattened tennis or baseball. That brings me to another thing. I like to flatten my crab cakes like a pan cake. Some people make it like a mountain. It will cook more even if it is an even size flattened in a circle. If you make it like a mountain, the sides are so unevenly shaped it will be raw on the inside but might be anywhere from raw-burnt on the outside. We want to saute not sear!

Any crab will do. Since I am outside of Baltimore, I use blue crabs. But since most people who read my post live in other places, you can use any type of crab. Red crabs may be the best option because they are not hard to find and aren’t the most expensive. But whatever you want is fine.

I can’t tell you enough how much you will love these!! Thee packed with  flavor! See, all you need to make a delightful delicious dish is a little inspiration! Like in the picture above, you can put these on a roll and make a amazing sandwich!! That is how I like to serve them!!

Prep-15 minutes
Cook- 30 minutes
Ready in 45 minutes
  • 4 pounds crabmeat 
  • 1 egg
  • 1 tablespoon lemon zest
  • 1/8 teaspoon Old Bay Seasoning  
  • 2 tablespoons fresh basil, chopped
  • 1 cup saltine crackers, crushed  
  • 1 cup celery, diced
  • 1 cup mayonnaise
  • 4 tablespoons vegetable oil
  • Salt and Pepper
  • 1 3/4 cups vegetable oil
  1. In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers, salt,pepper, diced celery, and mayonnaise. Mix till well combined
  2. Form crab patties out of the crab mixture and chill until cold before cooking. 
  3. In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side ,until golden brown.

Grilled Pizza with Blanched Spinach and Sauted Onions


Pizza Test Number 50?

(Photo credit: krystal.pritchett)

This is like and All star healthy dish! Fresh dough that is grilled, fresh sauce made of fresh ingredients not an overload of cheese and veggies as toppings!The best part is, Kids eat it!!! You know when kids like don’t eat there veggies? Come on, even I did that was I was younger! Well they eat this in seconds!!!! When I make this for dinner I make extra!! When I was younger I never ate any pizza besides cheese. I ate extra cheese pizza but that is the only special thing. My family though loves pizza and I was getting a little bored of just plane cheese. I decided to make pizza. I have made lots of different pizzas but this is my favorite. I have always loved sauteed onions, they are juicy and give wild flavor. That and the spinach combind make a great dish. Whenever I make a dish I make sure each component has a reason. I would never pear chocolate and steak because the chocolate doesn’t do anything for the steak. For me, there is no point in adding something that doesn’t give an additional flavor or texture.
I will be the first to admit I am not the most creative person. But for some reason I got the idea of grilled pizza. I love grilled flat bread, maybe that was it. But the grill flavor with the melted cheese and fresh spinach and onions, its awesome!! Its a nice new spin on pizza. Since this has the spinach and onions so I highly suggest Mozzarella cheese. I goes the best with the bizza and when its melyed from the smoke of the grill, best part of the pizza!


**Footnotes from the Chef-
If you don’t have a thermometer, water should feel very warm when you touch it
**To knead the dough, add just enough flour to the dough and your hand to keep the dough from sticking. To knead push the dough away fold it and turn. Keep repeating that motion, add more flour if it becomes to sticky
Make Ahead: Dough may be made up to 24 hours in advance and stored covered with plastic wrap in the refrigerator. Punch down and roll out just before grilling.

Make sure to follow those!!! I wrote them for a reasoning they are super important!!!! Well, BYE!!!!!!

Prep-20 minutes

Cook- 8 minutes
Ready in- 28 minutes




  • 3 1/2 cups all-purpose flour, or as needed 
  • 1 envelope Fleischmann’s® Pizza Crust Yeast  
  • 1 tablespoon sugar  
  • 1 1/2 tsp salt 
  • 1 1/3 cups very warm water (120 degrees to 130 degrees F) 
  • Additional flour for rolling 
  • Additional oil for grilling 
  • Pizza sauce
  • Fresh spinach,blanched
  • 1 cup chopped onions, sauted and seasoned 
    Shredded mozzarella cheese 






  1. Preheat grill to medium-high heat. 
  2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead(see footnotes)on a floured surface, until smooth  but not sticky, about 5 minutes. 
  3. Divide dough into 8 parts. Roll dough on a well-floured counter to about 8-inch circles 
  4. Brush both sides of crust with additional oil. 
  5. Place dough on grill
  6. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from the grill
  7. Add sauce and top the grilled side of each pizza crust. Repeat with remaining pizzas. 
  8. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and put spinach and onions on top.
  9. Serve Immediatly