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Nui Xao Bo or Vietnamese Macaroni

There is a great Chinese-Vietnamese restaurant that is 24-7 called Tan Tan in Houston.  It's wrapped up in so many great childhood memories for me.  They have this one dish that we kids would occasionally order that is a weirdly amazing and umami spin on macaroni.  Ketchup-y stir fry with beef and macaroni.  When I was looking up recipes, I saw that in Vietnam they actually use macaroni made with rice (something Vietnamese people did to mimic the Italian noodles with what they had).  I was unable to get rice noodle macaroni, and made it with HEB Veggie Pasta Ridged Elbow pasta and it turned out pretty good.

Nui Xao Bo, Vietnamese Macaroni
Recipe adapted from food52

1 tsp. sesame oil1 tbs. low sodium soy sauce1 tsp. oyster sauce1/2 tsp. garlic powder1 tsp. powdered chicken bouillon1 tsp. sugar1 bunch green onion, sliced-white and greens separated1 lb. thin cut ribeye, sliced across the grain into about 1/4" slices2 garlic cloves, mincedhalf yellow onion, sliced thi…

Xoi Lap Xuong (Vietnamese Sweet Sticky Rice with Chinese Sausage)

Xoi Lap Xuong (Vietnamese Sweet Sticky Rice with Chinese Sausage)
Makes: enough for a party of >20 people
1.25 lb (about 3 cups and 2 tbs) of sweet rice~ 6 lap xuong (Chinese sausage), thinly sliced on the bias4 green onions, thinly sliced1/4 c. vegetable oilsalt 1/2 tsp. sugarMaggi seasoningabout 1/2 c. thick-sliced Xa xiu (Chinese bbq pork)crispy fried onion for topping Directions:

Rinse the rice until water is clear and then soak overnight in cold water.Arrange the rice in a doughnut shape into a large steamerSprinkle a pinch of salt and steam for about 15-20 minutes, occasionally mixing and ensuring the lid does not accumulate a lot of waterSlice the green onions and combine with oil in a small glass bowl.  Add sugar and salt to taste and microwave for 45 seconds. Fry lap xuong in a large skillet or wok on medium high heat until almost cooked, then add to steaming xoi (rice)Once the xoi (rice) is cooked, add green onion oil mixture, xa xiu, Maggi and fried onions

Quarantine Cooking

So I've been M.I.A. for some time, but here I am again.  My eventual goal is to get back into AFBA.  I totally fell off the wagon when I had John in terms of my blogging.  I have had a few cooking and recipe group chats with friends and family and it re-awoken my passion for sharing my recipes.  Most of these recipes are just from my family and friends, so it's such an easy way for me to keep track and share the foods and recipes and cooking methods that have been shared with me.

I hope you readers (mostly my friends and family members) enjoy them!

Ravioli Lasagna #2

This meal has been on repeat since the start of COVID-19 stay-safe-at-home orders.  It's easy to throw together and is easily adjustable for whatever you have on hand.  I've used fresh pre-made ravioli, and have tried it with frozen ravioli.  My husband, my 3-year-old, and I will actually all eat and enjoy it.

It goes great with red wine, per my sister.

Super Easy Ravioli Lasagna

2 cups diced roasted vegetables (I like an onion, a root vegetable, and/or hearty greens like kale or tomatoes)  You can use your imagination/whatever is in your pantry or freezerOne 12 oz. packages of refrigerated ravioliOne 24 oz. jar of marinara pasta sauce or stewed tomatoes1 cup of shredded mozzarella cheesesalt and pepperoptional: 1 tbs. grated parmesan cheese and 1 tsp. dried oregano
Roast vegetables-Preheat oven to 425*F.  Toss vegetables with 1 tbs. olive oil and salt and pepper.  Roast on a pan for 20-25 minutes, turning the vegetables half-way through roasting.  Set asi…

Maple Butter Biscuits with Honey Salt

I have always been a little intimidated by making biscuits from scratch. And the biscuit mixes I've tried thus far have been lacking and gummy (Bisquik=bisyuck). Making some nice, yummy, country-style biscuits with flaky butter layers without resorting to 'pop'n fresh' containers has eluded me.
Until I found this recipe from Chrissy Tiegan's Cravings cookbook. Equal parts delicious and non-fussy. I did do a few adjustments, such as make maple butter glaze instead and I don't generally keep buttermilk on hand so I make my own.

Chrissy Tiegan's Cravings Pull-Apart Buttermilk Biscuits
1 1/2 c. whole milk1 TBS and 2 tsp. white vinegar1 stick cold unsalted butter, cut into 1/2 inch cubes3 cups plus 2 TBS. all purpose flour1 TBS. baking powder1 tsp. sugar1 tsp. salt1/2 tsp. baking sodaFor maple butter glaze: 5 TBS. butter, 3 TBS maple syrup, 1 tsp. salt

In a measuring cup, combine milk and white vinegar and set aside to 'sour' …

English Muffins: hate 'em or love 'em?

A few months ago, heck, maybe a year ago, I bought some English muffins. I've never been a huge English muffin fan, but after experiencing gestational diabetes, I became much more aware of my carbohydrate intake.

I made a goal for myself to try to finish a whole sleeve of English muffins before they molded or went bad. I'm really the only person in my household that eats much of a breakfast at home, so it was particularly challenging.

Here are a few of the meals or combos or ideas I came up with.
English muffin with 'Love'dip from Central Market. English muffin with canned sardines in tomato sauce with pickled onions English muffin breakfast sandwich with honey ham, backyard eggs, arugula, and mayonnaise. English muffin raspberries, honey, and Greek yogurt   English muffin with fresh strawberries and condensed milk

Bo Luc Lac: Shaken Beef

Made a super quick dinner of Bò Lúc Lác (Vietnamese Shaken Beef) over greens, tomatoes and cucumbers with Ranger Cattle sirloin. Served with jasmine rice for my little man (and the big man, too). Old recipe that I use time and time again. Everyone is happy and it's super quick.
Bò Lúc Lác

1.5 lbs beef sirloin cut into 1″ cubes1 Tbs minced garlic1.5 Tbs sugar2 tbs oyster sauce1 Tbs fish sauce 1 Tbs sesame oil1 tsp soy sauceDirections:

In a shallow bowl or container, mix together garlic, sugar, oyster sauce, fish sauce, sesame oil, and soy sauce.  Marinate beef for at least 2 hours, or overnight for maximum flavor.Heat a large wok or pan over medium-high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 1 minute, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do not overcook! The goal is medium-rare beef. If overcooked, the meat will be tough.…