Ever since opening the frozen bag of shrimp to make my Quick Ramen Noodle Lunch. I’ve been a bit shrimp obsessed. I love brainstorming so I asked myself, what can I do with precooked shrimp that’s fun and easy? First, I was going to try a shrimp pasta meal, but the husband nixed the idea, saying, “When have I ever eaten shrimp and pasta together?” OK, then, I’ll make something for myself.
That’s right, I said “pizza” and “salad” in the same breath. I have NO idea where this idea came from. I was driving home from the gym the other day imagining what I could make for lunch and “pizza salad” popped in my head. I often get my best ideas in the car, it’s weird.
I love all of what you do, but I cannot watch your videos any longer.. your son is adorable however…. can you get a babysitter… way too distracting and somewhat annoying –I’m sorry to say this…I so wish you could do your videos ALONE… thanks for understanding.. Best of luck to you.
Want to know how to peel an onion? When you should cover a pot? How to thicken gravy? How about when to beat egg whites? Stuff a fish? Crack a coconut?
Even how to fix cracked pie crust? Cut perfect orange wedges? When to use what herbs?
These topics… Read the rest of this post
This weeks video is a little bit different. I’m heading out of town friday for a couple of days and there was just no way I could squish in a cooking video before I left. Instead, I decided to do a some Q&A with questions I have received from the site. Read the rest of this post
I guess you can call this a stir-fry but I don’t have a wok and I really steam the veggies so I’m not really sure what to call it!
I bought some fresh ginger this weekend, it was my first time. Normally I make stir-fry meals with ground ginger and that works out great but I wanted to try something new. I’m glad I did! The fresh ginger has such an awesome smell and it’s much easier to work with then I thought. Just a simply peel the skin off slice and dice like you would garlic.
I am planning on making your pumpkin muffins this week, and so I was wondering…Are there general rules to follow when substituting regular flour for wheat flour in a recipe? When you swap in wheat flour, does this change the amount of baking powder, liquid, or any other ingredients in the recipe? I have family recipes for pumpkin bread and banana bread and I would love to learn how to make them healthier with wheat flour. Thanks!
I can’t be the only one who lived of Ramen Noodles in college, can I?
Well they finally lightened them up and in a pinch they can be used to make a quick lite meal! Seriously! Check it out…
Let me confess right now, this is the first time I’ve every bought and prepared a tuna steak. So, yeah I’ll admit it, I’ve been kinda scared to give them a try at home. Recently I had an some Ahi Tuna at a Japanese restaurant and it was awesome! I’m also a HUGE fan for the tuna appetizer they have at outback.
I have tried searching the internets for this answer…but no dice. Do you measure food BEFORE or AFTER it is cooked? I tested this with some ground turkey, and it was 4oz pre cooking, and then it shrunk to around 3 after cooking.
A while back Kalyn posted a recipe for Egg muffins and it intrigued me. I mean, basically it’s a single serve frittata you could carry to work! Then I saw Giada make Mini Frittatas and I just had to make this idea my own (I only say that because I CANNOT make a recipe as is, it like a personality flaw).
So this morning, in attempt to get my eating habits back in order I decided to give them a try. Read the rest of this post