Homemade Chinese food is where it’s at people!!!!
Sweet Chicken Sauce
- 3 tablespoons light brown sugar
- 1/3 cup teriyaki sauce
- 4 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 1 frozen cube of garlic or 1 tsp of fresh garlic
- Some water
- Salt and pepper
- 1-2 Tbsp corn starch
Make sauce and set aside. I didn’t measure anything so please taste the sauce and change it up to your liking before using. Coat bite sized pieces of chicken in corn starch. Fry in oil. After chicken is completely cooked, remove from pan and remove excess oil. Put the chicken back into the pan with the sweet sauce on top. Cook on low and mix until evenly coated. Top with sesame seeds.
Add whatever veggies you want, such as onions, zucchini, peppers and water chestnuts, to a combo of toasted sesame oil and olive oil. Cook the veggies slightly and add cooked pasta to the pan (any long thin ones can work. I used stir fry pasta) with 1 tablespoon beef soup mix, garlic powder, salt, pepper, a little sugar and some more toasted sesame oil. Mix the lo Mein up and serve with the chicken and basically you created takeout congrats! 🥳🍜
Pulled beef and gnocchi is seriously a new favorite!!! 🤤🤤
WHAT YOU NEED:
- Second cut brisket
- 1.5-2 Bottles of bbq sauce
- One sliced onion
Add sliced onions, the meat and your favorite bbq sauce to a crockpot. I like using Hunts brown sugar bbq sauce because it’s extra sweet and you don’t need to add brown sugar to the recipe. Cook on low for 6-8 hours. When it’s finished cooking take the meat out and pull it apart. Add some of the bbq sauce to it. I followed the instructions for the gnocchi on how to prepare it. Then I mixed them together and it was incredible! Highly recommend you try this. If you have leftover pulled beef you can add it to pizza dough and bake or add to wonton wrappers and fry up. The possibilities are endless.
I can look at these pictures all day!! #yum
WHAT YOU NEED:
BBQ Pulled Chicken:
- Large sliced onion
- 1-2 Tbsp garlic powder
- Salt and Pep
- 5 Chicken breasts on the bone
- 1-1.5 Bottle of your fav BBQ sauce
- 3/4 Cup of water
Maple Sriracha Bacon:
- Sliced pastrami deli
- BBQ Spice
- Maple syrup
- Sriracha sauce
- Sweet chili sauce
I added the sliced onion and spices to a crock pot on high temp and mixed it up. Then I added the chicken, BBQ sauce and water and mixed again. Turned to low temp and let it cook for 6-7 hours. You can also cook it on high for around 4 hours. Just make sure the chicken is covered with liquid so it doesn’t burn.
Once the chicken was cooked, I removed them from the pot and pulled it apart using two forks, disposing of bones and skin. I added the BBQ sauce and onions back into the pulled chicken for more juicy flavor. To put it in pastry dough form, I flattened out pastry dough and added some garlic mayo to the center of the dough. Then the chicken and I also added some shredded carrots and you can add whatever veggies you want. I did a pretty criss-cross design and baked on 350° for around 45 minutes, until the dough is fully cooked.
While it was cooking, I prepared the amazing bacon. First, I fried the pastrami deli in a little bit of oil and added BBQ spice. Once the pastrami was all crispy, I added equal parts of maple syrup and sweet chili sauce and half the amount of sriracha sauce. If you like it spicy, add more sriracha. (You can’t go wrong with more sriracha!!) I cooked on medium until the sauce gets really sticky and delicious! I nearly ate all of them straight from the pan. They were sooooo good! For serving, I just placed the “bacon” on top of the cooked strudel and I added some extra maple sriracha sauce on top, too. Guys, please try this because it’s so good. K. 🤪😋
You can really personalize this recipe to your liking. The inspiration for it was some leftover veggie rice and half a bag of sliced cabbage!
I used a small piece of skirt steak, but any leftover meat can work, too. I sautéed onions and added the small pieces of meat to it. I sautéed that altogether for at least 15 minutes on medium low, adding salt, garlic powder, paprika and chili lime. I added the leftover cole slaw mix to the meat and a bit of sriracha and cooked down the cabbage for a little longer. That meat and veggies smelled so delicious I could have eaten the whole pan! Thank God for self-control or I should say fleishphobia (scared of becoming meat, it’s a real thing, thank you very much!).
While the meat is cooking up, prepare the pastry dough. Take it out of the freezer to defrost and you only need half a sheet for this recipe. Flatten the dough out and add duck sauce in the center for extra flavor. Then add the meat to the center of it, dividing the sheet in 3 in your mind. Add whatever else you like in your egg rolls and, since I had some plain rice with some veggies mixed in, I added that on top of the meat cabbage mix. (The combo, by the way, is perfection!!!)
Once the egg roll has whatever filling you choose, cut thin strips into the sides facing the same way. Fold the strips over each other to create a gorgeous pattern. I coated in a lot of oil because I wanted it to have that fried egg roll taste even though I baked it. I added some sesame seeds on top and baked on 350 until the dough got dark. Everything inside is cooked so it really just depends on how long the dough takes to brown. This will be a constant dish in my house because I can fill it up with anything and make it look beautiful with the criss cross design. #winner
This is how to cut the strips.
Looks like this food mummy before baking.
This recipe is pretty simple and really crispy!
WHAT YOU NEED:
- Chunks of boneless chicken
- Flavored breadcrumbs
Mix the flour, breadcrumbs and paprika together. Coat the chicken in egg wash and the breadcrumbs mixture. I coated the chicken twice for extra crispiness. Fry in oil and you don’t have to deep fry. Just a little oil is fine. Place the schnitzel on paper towels after it’s cooked on both sides for a few minutes and remove soon afterwards, so it doesn’t lose its crispiness. These are delicious and amazing. And if you have leftover, add it to a wrap or salad the next day because it makes anything amazing!
This is an extremely easy recipe, but most of my recipes are simple and this idea is too cute not to share!!
WHAT YOU NEED:
- 2 Cup boneless chicken, cut into chunks
- 2 Eggs
- 2 Tbsp mustard
- 2 Tbsp honey
- 1 1/2 Cup cornflake crumbs, flavored
- Mini pretzel buns
Mix the eggs, mustard and honey together and coat the chicken with it. Then coat the chicken in cornflake crumbs and dip it again in eggs and crumbs for extra crispiness. Spray the baking sheet with pam and, after putting the chicken nuggets down, spray the chicken, thoroughly. Since we are baking them you don’t want the chicken to be too dry. Bake on 350 for around 25 minutes. They are small pieces so they don’t need long so make sure they do not burn! Place the nugget inside a pretzel bun and you can add ketchup or mustard or even a slice of a pickle! These are delicious and adorable!
I know what you’re thinking. Pies? Is this going to be complicated? NO. This recipe is super easy, fancy and delicious!
WHAT YOU NEED:
- 1 Medium chopped onion
- 1 chopped Red pepper
- 1 Pound of ground meat
- 2/3 Bottle of marinara sauce
- 3 Tablespoons of sugar
- Garlic powder
- Salt and pepper
- Parsley flakes
- Dash of cinnamon
Sauté the chopped onion until translucent, then add the chopped peppers and mix frequently. Add the ground meat and make sure to mix and mash until it is all in small pieces. When the meat is basically cooked through, add the marinara sauce of your choice and spices. I know you think the cinnamon is a weird thing to add, but this meat will be sweet and awesome and that tiny bit of festive spice really adds a lot and it’s totally optional, too. Mix everything up and cook on medium low for a half hour. After it has cooked for a bit, slightly remove the cover and mix frequently so that the liquid can disappear and then you’ll be left with this sticky, moist, delicious meat that your guests won’t be able to stop eating. I fill mini puff pastry shells with the meat mixture and tada! Done. Perfection. You’re welcome.