Hibachi Noodles

 

I absolutely love Wasabi, a Japanese restaurant where they cook on a griddle right in front of you. Every year on the last day of school a bunch of us teacher go there to celebrate the end of the school year. I always look forward to that day and especially the meal. I love everything about the meal, the fried rice, the vegetables, the steak, the noodles, even the soup and salad you get before the main meal. Plus they make a deliciously strong adult beverage.

Although these noodles look pretty plain, they do have good flavor. Not quite as good as the ones from the restaurant, but good for a homemade version. The original recipe listed three different kinds of noodles that could be used, yakisoba, lo mein or angel hair. I choose angel hair because of the price, although I did question it because angel hair is a thinner noodle than the ones I get at the restaurant. Next time I will probably just use spaghetti noodles, the angel hair was a bit too thin for my liking. Or maybe one of the speciality noodles will go on sale making it a bit more budget friendly and I can try them.

Hibachi Noodles

Ingredients:

Hibachi Cooking Oil

• 1 1/2 teaspoons sesame seed oil
• 3 3/4 teaspoons olive oil
• 2 tablespoons rice cooking wine
• 1 tablespoon low sodium soy sauce

Hibachi Noodles

• 1 pound spaghetti noodles or angel hair pasta
• 1 tablespoon sesame seed oil
• fresh ground black pepper
• 3 tablespoons unsalted butter
• 1 1/2 tablespoons minced garlic
• 3/4 teaspoon ground ginger
• 1 tablespoon hoisin sauce
• 2 tablespoons granulated sugar

Directions:

1. In a small bowl, whisk together the hibachi cooking oil ingredients and set aside.
2. In a large pot, cook the noodles according to the package directions until al dente. Drain well. 
3. Return the noodles to the pot and drizzle with sesame seed oil and a few turns of black pepper. Toss to coat and set aside.
4. Heat a large wok over medium heat. Whisk the cooking oil and add to the wok along with the butter, and garlic. Sauté until the garlic is tender, about 1-2 minutes. 
5. Add in the ginger, pasta, hoisin sauce and sugar. Cook the noodles until they are heated through, turning occasionally, about 2 minutes.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 195
Total Fat		9.5g
Saturated Fat		3.4g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		1.9g
Cholesterol		11.2mg
Sodium		115.2mg
Total Carbohydrates		22.6g
Dietary Fiber		1.1g
Sugars		4.6g
Protein		3.6g
Calcium		0.4%
Iron		0.6%
Potassium		15mg
Vitamin A		0%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Bake it with Love

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Mocha Rice Krispie Treats

These delicious treats almost didn't happen. The plan was to make hot chocolate rice krispie treats, but when I went to make them, my kids had used up all of the cocoa powder and didn't tell me. While I fuming, I saw a jar of espresso powder and that got me thinking. If I replaced the cocoa powder with espresso powder I would have a mocha rice krispie treat. There would still be the chocolate flavor from the chocolate chips and the espresso powder should add a bit of coffee flavor.

The result was delicious! It had a subtle coffee flavor and the right amount of chocolate flavor. I used dark chocolate chips, but you can use semi-sweet or milk depending on your preference. I happen to prefer dark chocolate and it paired very well with the espresso powder.

Mocha Rice Krispie Treats

Ingredients:

• 6 tablespoons unsalted butter
• 15 ounces mini marshmallows
• 2 tablespoons espresso powder
• 1/2 teaspoon vanilla extract
• 8 cups Rice Krispies Cereal
• 1 1/2 cups mini marshmallows, plus more for topping
• 2/3 cup dark chocolate chips, plus more for topping

Directions:

1. Spray a 9x13 inch baking dish with cooking spray.
2. In a large pot, over medium-low heat, melt the butter. Add in the 15 ounces of marshmallows and stir until completely coated in butter. Cook until the marshmallows are completely melted, about 5-8 minutes, stirring often.
3. Remove the pot from the heat and stir in the espresso powder and vanilla.
4. Pour in the cereal and stir well until everything is completely combined.
5. Allow the mixture to cool for about 5 minutes.
6. Add in the 1 1/2 cups marshmallows and chocolate chips, stirring just until evenly distributed, they do not need to be completely melted.
7. Pour the mixture into the prepared baking dish and press down into an even layer.
8. Sprinkle the top with some more mini marshmallows and dark chocolate chips. Gently press down so they stick to the top of the treats.
9. Allow the treats to cool for at least 30 minutes to an hour before cutting into squares. You want the treats to harden so they hold their shape when cutting them.

Enjoy!!!

*Adapted from Your Home Made Healthy.

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Make Again Monday: Spicy Cheese Bread

 

I love the spiral shape of this bread, it looks so good. I also could not get enough of this cheesy and spicy bread. I looked forward to being able to eat this bread as leftovers with dinner.

To see the recipe and original post click here.

Enjoy!!!

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Seasoned Baked Potato Wedges

 

If I am going to eat fries, they have to be crispy. I can not stand a soggy fry. These fries are not only crispy but also well seasoned to give the some good flavor. To make them even better they are baked and not fried. 

Seasoned Baked Potato Wedges

Ingredients:

• 5 large russet potatoes
• 1/3 cup canola oil
• 5 cloves garlic, minced
• 1 cup grated parmesan cheese
• 1 tablespoon cornstarch
• 2 teaspoons black pepper
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon chili powder

Directions:

1. Preheat the oven to 450ºF. Line two baking sheets with aluminum foil and spray with cooking spray.
2. Wash and dry the potatoes. Slice the potatoes in half lengthwise and then slice into equally sized wedges, about 4.
3. Add the potatoes to a large bowl and drizzle with canola oil and add in garlic. Stir until well combined.
4. Add in the parmesan cheese, cornstarch, pepper, onion powder, paprika and chili powder. Stir until the potatoes are well coated in the seasoning.
5. Spread the potatoes out onto the prepared baking sheets leaving space in between each wedge.
6. Bake for 15 minutes.
7. Reduce the oven temperature to 375º F and bake for 15 minutes. Remove the baking sheets from the oven and flip the potatoes over and bake for an additional 25 minutes or until crispy and golden brown.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 218
Total Fat		13.9g
Saturated Fat		3.7g
Trans Fat		0g
Polyunsaturated Fat		2.7g
Monounsaturated Fat		6g
Cholesterol		7.5mg
Sodium		250.4mg
Total Carbohydrates		19g
Dietary Fiber		1.7g
Sugars		0.7g
Protein		8.1g
Calcium		17%
Iron		4.9%
Potassium		415.8mg
Vitamin A		9.7%
Vitamin C		29.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Chunky Chef.

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Sausage Breakfast Muffins

 

Oh my goodness, these muffins are so good. I had two of them and could have easily eaten another one. I really had to restrain myself from eating another one, that's how good they are.

When making these I used my Homemade Bisquick. I do not use Bisquick often enough to warrant buying a box of it, so I use a homemade version and make it as needed for a recipe. 

Sausage Breakfast Muffins

Ingredients:

• 16 ounces roll breakfast sausage
• 4 eggs
• 4 ounces sharp cheddar cheese, shredded
• 1 cup Bisquick mix

Directions:

1. Preheat the oven to 350º F. Grease a 12-cup muffin tin with cooking spray.
2. In a large skillet, over medium-high heat, cook and crumble the sausage until completely cooked. Drain off any grease and allow the sausage to cool slightly.
3. In a large bowl, lightly beat the eggs. Add in the shredded cheese, Bisquick and cooked sausage. Stir everything together until well mixed.
4. Evenly divide the mixture between the muffin cups, filling about 3/4 full.
5. Bake for 18-20 minutes or until golden brown on top.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 229
Total Fat		15.8g
Saturated Fat		6.6g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.7g
Cholesterol		92mg
Sodium		532.9mg
Total Carbohydrates		8.2g
Dietary Fiber		0g
Sugars		0g
Protein		12.8g
Calcium		7.4%
Iron		4.4%
Potassium		6.7mg
Vitamin A		2%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Kitchen Fun with my 3 Sons.

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Make Again Monday: Crockpot Creamy Chipotle Chicken Tortellini

I have developed a love hate relationship with crock pots. I love the convince of them, but every single one cooks differently. This is the first time I have made this meal since getting a new crock pot and added the same amount of liquid I did with my old crock pot and it was clearly too much and the meal turned out very liquidy, more like a soup. 

Even with a lot of extra liquid, it is still a delicious meal that is easy to make. Plus I love the convince of it being an all in one meal, meaning I do not need to cook a side or vegetable to go with it.

To see the recipe and original post click here.

Enjoy!!!

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Snickerdoodle Pancakes

 

Growing up I could not wait to be an adult, now that I have been an adult for a long while now. It is vastly overrated. One of the worst parts is having to come up with meals to make for the rest of your life. With the internet and access to millions of recipes it makes it easy to find something to make, but sometimes I find a recipe, make it, enjoy and go to blog it and realize i've already made a recipe like it with the same name. Oh well, maybe one to these days I will go though and make the recipes side by side and do a taste test. Although every time I made similar recipes with the intent to only keep one I end up liking both and blog them both. So that idea might not work so well.

All that really matters is these pancakes are delicious. They take the flavor of snickerdoodle cookies and turn them into a yummy breakfast.

Snickerdoodle Pancakes

Ingredients:

Pancakes

• 1 cup all purpose flour
• 2 teaspoons baking powder
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla extract

Cinnamon Syrup

• 1/2 cup maple syrup
• 2 tablespoon unsalted butter
• 2 teaspoon ground cinnamon

Cinnamon Sugar

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Directions:

Pancakes

1. Preheat a griddle over medium heat.
2. In a medium bowl, whisk together the flour, baking soda, sugar and cinnamon.
3. In another medium bowl, whisk together the butter, egg, milk and vanilla extract, wicking until well combined.
4. Pour the dry ingredients into the wet and stir just until combined.
5. Using a 1/4 measuring cup, scoop out batter and pour onto the preheat griddle. Cook until bottom is golden brown and bubble form and pop, about 3 minutes. Flip and cook on the other side until bottom is golden brown, about 2-3 minutes. Repeat with the remaining batter.
6. When serving the pancakes sprinkle the tops with cinnamon sugar and drizzle with syrup.

Cinnamon Syrup

1. In a small saucepan add in the maple syrup, butter and cinnamon. Cook over medium heat, stirring occasionally until warmed through.

Cinnamon Sugar

1. In a small bowl, whisk together the sugar and cinnamon.

Enjoy!!!

Nutrition Facts
Servings: 8 pancakes
Amount Per Serving
Calories: 235
Total Fat		8.2g
Saturated Fat		4.9g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		2.3g
Cholesterol		43.5mg
Sodium		147.6mg
Total Carbohydrates		37.5g
Dietary Fiber		1g
Sugars		24.1g
Protein		3.8g
Calcium		14.1%
Iron		3.6%
Potassium		60.7mg
Vitamin A		6.4%
Vitamin C		0.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from This Mama Loves.

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