Sab's Fried Rice Recipe

2 cups Long Grain White Rice, cooked (leftover rice, refrigerated preferrable)

2 Large Eggs

1/2 tsp Soy Sauce

1/4 tsp White Pepper

1 Tblsp Vegetable Oil

6 Tblsp Vegetable Oil

1 1/2 cups Frozen Peas and Carrots

Cooked Meat of your choice, Cubed into small pieces (BBQ Pork is my favorite)

Green onion (optional)

More soy sauce and white pepper to taste


Scramble eggs in a bowl with ½ tsp of soy sauce, 1/4 tsp white pepper, and scramble well in bowl. Then, in a big frying pan, heat ½ tsp of veg. oil. Add egg mixture to pan. DO NOT mix the egg while cooking. Instead, move the pan around in a circle and distribute the egg along all of the sides of the pan until the egg really thin along side the pan edges. Cut egg mixture in half with a spatula and flip over the to cook the other side until the egg is completely cooked. Then, take cooked eggs and put on a cutting board. Thinly slice the egg into small pieces and set aside.

Then, in the same frying pan add 6 tblsp of veg oil and heat well. Add cooked rice and fry the rice until rice is slightly browned. Then, add soy sauce to taste (add enough until rice is brown). Add frozen peas and carrots and meat and mix well until everything is heated and vegetables are cooked. Add egg. Add white pepper to taste. Garnish with green onions and serve.

Chocolate Covered Strawberries

This recipe is so easy and fun to decorate. It's definately a "No Brainer". Enjoy!

Chocolate Covered Strawberries:

Fresh Washed Strawberries
1 package of semi-sweet chocolate chips
1 cup of heavy whipping cream (unbeaten)
1 package of white chocolate chips
1 package of toffee brickle bits
1 quart freezer bag
Wax paper or parchment paper
Cooking spray

Make sure the strawberries are washed and patted dry with a paper towel. If strawberries are too moist, then the chocolate won't stick.

In a microwavable bowl, combine semi-sweet chocolate chips and 1/2 cup of whipping cream. Microwave mixture for 1 - 1 1/2 minutes or until chocolate is melted. With a whisk, carefully mix chocolate until smooth. You may add more whipping cream if the mixture is too stiff.

In another microwavable bowl, combine white chocolate chips and 1/2 cup of whipping cream. Microwave mixture for 1 - 1 1/2 minutes or until chocolate is melted. With a whisk, carefully mix chocolate until smooth. You may add more whipping cream if the mixture is too stiff.

Take the melted WHITE chocolate mixture and pour into freezer bag. Carefully cut a small corner of the bag so the white chocolate can drizzle out slowly.

Put toffee bits in a bowl and set aside.

Put wax or parchment paper on a cookie sheet and lightly spray with cooking spray. Take strawberry and dip half way into the semi-sweet chocolate mixture. Make sure it coats all around the strawberry. At this time you can either dip it in toffee bits or place on paper. Then drizzle white chocolate mixture on top of strawberry and set aside. When cookie sheet is filled, refrigerate until chocolate is solid. Serve and enjoy!

Pistachio Easter Cake

Hello again, and thanks for viewing this blog. Above is a picture of an Easter Cake I made over the holiday. The recipe is so easy, there's no need for a video. Hope you try it and enjoy!

Cake:
1 box of Duncan Hines Yellow Cake Mix
1 box of Jello Pistachio Pudding Mix
4 large eggs
1/3 cup vegetable oil
1 cup of water

Frosting:
2 sticks of butter (room temperature)
4 cups of confectioners sugar
2 tsp. vanilla extract
1/2 cup milk

Preheat oven to 350ºF. Grease and flour 10-inch Bundt Pan.
Combine cake mix, pudding mix, eggs, water, oil and in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in almonds. Pour into pan.
Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.

For Frosting, combine all ingredients and beat at low speed with an electric mixer. Drizzle on bundt cake.

For Decoration:
1/2 cup shredded coconut
5-7 drops of green food coloring
Malted Egg Balls

Mix coconut and food coloring together until coconut turns green. Sprinkle on top of frosted cake and decorate with malted eggs.

Lasagna Blog

Hi Everyone,

Here's a simple, easy way to assemble a lasagna. I used store bought spaghetti sauce and cooked turkey meatballs and turkey sausage ahead of time. All I had to do is cook the noodles al dente and assemble. You can also wilt the spinach in a pan with some olive oil so it won't be so bulky when assembling the lasagna. If you don't have time to wilt spinach (like I did in this video), then you can use fresh spinach or well dried/drained frozen spinach. The fresh spinach will wilt down during the cooking process.

The ricotta cheese mixture I used is 16 oz. of ricotta cheese, 1/4 tsp. fresh ground nutmeg, pepper, and one beatened egg. Beat the egg in a separate bowl, add nutmeg and pepper, and mix well with ricotta cheese. The egg will make the cheese creamy to spread and the other spices makes it more flavorful.

Bake for 375 degrees for 40-45 minutes or until the cheese is melted, browned, and bubbley. Remember, that most of the items in here are already cooked so your main goal is to melt the cheese, wilt the spinach, and heat everything through.

Hope you enjoy this video and please list some friendly comments below. Happy Cooking!

Brownie Blog

Hey Everyone, This is my first video blog! I'm so excited that I finally figured out this video sharing/editing thing. This recipe was inspired by my Auntie Lynette who had this wonderful idea of substituting vanilla extract for Almond extract and the difference is phenomenal. If you like the taste of almond, this is a wonderful change to the normal brownie taste. Hope you enjoy it and give this recipe a try.

Brownie Recipe:

1 cup salted butter (2 sticks US)
4 - squares of bittersweet chocolate
1 cup all purpose flour 3/4 cup cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs
1 cup of granulated sugar
1-2 tsp. almond extract 1-2 cups of nuts (if desired)

Preheat oven to 350 degrees. Cut butter and chocolate squares into small cubes and melt in the microwave for 1 - 1 1/2 minutes. In a small bowl, combine dry ingredients, stir until combined, and set aside. In a large bowl, whisk eggs and sugar together. Add almond extract. Alternately add dry ingredients and butter/chocolate mixture into egg/sugar mixture until everything is well combined. Fold in nuts if desired. Fit parchment paper into a roasting pan and hug the corners to hold in pan. Spray paper with baking spray. Pour batter onto paper. **Make sure you wipe any splatters on the paper before baking**. Bake for 25 minutes or until toothpick comes our clean. Cool, then cut and enjoy!

More About Me...

This blog is designed for beginners to view demonstrations that I use in my own kitchen.

The recipes that I use are from different places like the Food Network, food websites, or my family recipes but I tend to tweek the recipes to my preferred taste or mix different recipes together to make my own. So most of these recipes you see here might be similar to what’s out there but I guarantee it won’t be exact.


I gain my cooking experience from a couple of years of ROP culinary arts when I was in high school and of course my family who’s generous enough to take the time to teach me when I was younger, and my husband’s family who has tons of knowledge in Italian, French, and Portuguese cooking…oh, and my favorite TV channel…the food network! They have a lot of inspirational recipes from those great chefs on there.

I don’t call myself a professional chef of any sorts. I just like to share my little talent with my beginners who want to try their hand at homemade cooking. From what I hear from my family and friends…I’m not too bad in the kitchen. Mostly all of my recipes are homemade and from scratch.

Anyways, I hope you enjoy my blog and have fun cooking in the kitchen! So thanks for watching and I hope you enjoy cooking with me!