mummy-halloweenies

Mummy Halloweenies

Happy Halloween! Republishing this fun post from a couple of years ago. ~Jaden In my 6 1/2 years of food blogging (in Internet years, that’s like 25.2 regular years) I’ve made some darn good friends, even soulmates. One of these gals is known as The Pioneer Woman – Ree Drummond. Ree and I have been on some crazy adventures together, running barefoot …

spicy-shrimp-skewers

Spicy Shrimp Skewers

  Back in the early 90’s after a period of college dorm-life, I longed for my own kitchen and imagined hosting elegant dinner parties for my friends. My roommate and I found an affordable apartment within scooter-distance of the campus and I set off to furnish my kitchen with hand-me-down cookware from my Mom and a few garage-sale finds from the …

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Best Chinese Potsticker Dumplings

What you’ll learn in this recipe: Perfect potstickers from scratch – crisp bottoms that are not greasy, steamed filling that’s not soggy Step by step how to make Mom’s homemade wrappers with a bowl, spoon & rolling pin Loaded with tips from my Mom, who has been making potstickers from scratch for over 40 years How to Make the Best Potstickers The perfect …

Sous Vide Pork Belly Tacos Recipe

Sous Vide Pork Belly Recipe

What is Sous Vide? Sous Vide (pronounced “soo veed”) is a method of cooking that allows you to create foods that are perfectly cooked, at an exact temperature in a water bath. That means the most perfect steaks, impossibly tender, yet juicy brisket, and velvety smooth pork belly that melts in your mouth. Here’s a video to explain: Recommended Sous …

Clams Casino Recipe Bacon

Clams Casino

What you’ll learn: Instead of soggy, tasteless breading, try topping your Clams Casino with crisp, smoky bacon. Garlicky butter is spiked with a little white wine, grated Parmesan cheese and fresh parsley. Use rock salt or crinkled aluminum foil as “nests” to stabilize the clams. Ditch the old-school Clams Casino recipe that’s usually covered with a soggy, tasteless breading. Why …

Korean Beef Jerky Recipe

Korean Beef Jerky

Our friends, Darrin and Sylvia Isaacs, introduced us to their love of homemade beef jerky several months ago. If you are an avid fisherman, you might have heard of Darrin before. He co-hosted and co-produced several ESPN fishing shows – Big Game Fishing the World, BXRL-Billfishing Xtreme Release League, Inside Big Game Fishing Hawaii and Big Game Bites – with his …

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Chinese Boiled Peanuts Recipe

Alongside fire-roasted chestnuts, Boiled Chinese Peanuts are sold as cheap street food in China. It’s a cold-weather thing, and I know I’m posting this recipe in the dead heat of the summer, but I am missing real Chinese food….a little nostalgic for humble eats. Raw peanuts are boiled in water with cinnamon sticks, star anise, garlic cloves and a little salt. …

spring rolls with orange almond sauce recipe-1654

Vietnamese Spring Rolls with Orange-Almond Sauce

I very rarely veer off my “tried and true” basic recipe for Vietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by taste without measuring anything! But just because I *LOVE* something doesn’t mean that my entire family loves it too. My fish-fearing …

thai firecracker shrimp recipe featured-1500

Thai Firecracker Shrimp

You’ll learn: Deceptively simple 5-ingredient appetizer, can be made ahead and frozen Pad Thai sauce + fresh basil + peanuts + shrimp Ingredients are pantry/freezer friendly, whip up last minute! Step by step video: roll tight, pretty rolls The most popular appetizer that I make on television is Firecracker Shrimp, with only 3 main ingredients that are pantry and freezer ready, …

Garlic Ginger Shrimp Stir Fry Recipe

Garlic Ginger Shrimp Stir Fry

The love language between my Mom and me is all about food! We share recipes with each other over the phone and email. We swap cookbooks when we see each other a couple times a year. She packs up Chinese cookbooks for me (all of them written in both Chinese and English) and I save the gazillion cookbooks that publishers send to …