Sesame Noodles

My step dad Jerry is the first person to make these for me. His neighbor made them for him and he fell in love and I believe he added the Hot Chili oil because he liked everything but his dessert spicy. My mom and I loved his version even more and the both of us make these oriental noodles a few times every year. 

They are great to bring to a picnic, pot luck or to just make as a side dish. If you don't like your food spicy you can just add more sesame oil. I will be honest they really are not that spicy. It just adds perfect amount of kick. My extended family loves these noodles and asks me to make them every year. This recipe is very easy and to make it even easier you can make the sauce the day before and add it to your noodles at least an hour before serving. You want the sauce to sit in the noodles to let them soak in all the flavors. You can add chicken to this but I personally don't like it because the chicken soaks up to much of the sauce and then makes the noodles to dry. 

Try them and let me know what you think. They are super easy and your friends will devour them. 

Ingredients

1/4  cup sesame oil

1/4 cup soy sauce

2 tablespoons of sugar

2 tablespoons of chili oil

2 tablespoons of balsamic vinegar

1/2 cup sesame seeds

8 scallions chopped

1 lb vermicelli

Directions

In a large stock pot bring water to a boil and cook pasta according to package. You don't want to over cook them. In a bowl mix together first 5 ingredients and whisk until combined. Let it rest.

Once noodles are cooked cool them immediately. I usually put ice cubes on top of them to get them nice and cold. Once they are cold enough I let all the water drain off completely and then add them and sauce to a large bowl. Add chopped scallions and sesame seeds. Let sit in refrigerator for about an hour. 

Caramel Cake

My cousin came to town and made Paula Deen's Caramel Cake and I fell in love. However I felt the frosting was just a bit too sweet for me and one reason I never make cake is all the work that is involved. So I decided to take what I love most about the cake and make a simple version. 

Ready to bake

I made this cake for mother's day. I know they say you should never make something for the first time when you are serving it to guests but when I get something I want to make in my head I must make it and nothing will stop me. I stopped making cake from scratch because in the past the cake was too dense and Duncan Hines is so easy and tastes amazing. However I wanted this cake to be a little dense to be able to hold all that lovely caramel syrup that gets poured on top. 

after its cooled poke lots of holes so that yummy topping can soak inside the cake. 

I was worried because this recipe was not meant to be made in a 9 by 13 inch pan and while it was baking didn't seem like it was going to bake in the center as fast as it was browning on the outside. However, it baked just perfectly. All of my family loved it and each of them and myself had at least 2 servings. Try it and let me know what you think. 

Ingredients

cake

1 cup of butter (room temperature)

2 cups granulated sugar

4 eggs

3 cups self rising flour

1 cup whole milk

1 teaspoon pure vanilla extract

Topping

1/2 Cup butter

1 Cup packed light brown sugar

1/4 Cup whole milk

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F. Grease and flour 9x13 inch pan.

Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

Pour batter into pan evenly and Bake for 25-30 minutes or until golden brown and tooth pick comes out clean.

Topping

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake from oven and let cool. Pierce cake layer with a toothpick over entire surface. Spread topping mixture on cake evenly and slowly to let it soak into the cake.

Let rest and serve at room temperature. The longer the cake sits the better it gets. Its probably the only cake I like with age. 

Cranberry Margarita

I found a recipe for a pomegranate margarita but because I already had some cranberry juice I decided to use it instead. I was worried it wouldn't be very good because sometimes cranberry juice can make a cocktail to chalky for me. However, it was absolutely delish and I would suggest it for any time of the year. Try it and let me know what you think. 

Ingredients

2 oz Triple sec

1 1/2 oz tequila

2 oz cranberry juice

2 oz of fresh lime juice

1 1/2 oz simple syrup

Directions

I make this in a shaker. Pour in all ingredients in shaker with ice. Shake it up and pour in glass over ice. I make one cocktail at a time. 

Creamy White Bean Soup

I found this recipe on pinterest. I pinned it because it said it was made in a crock pot. However the instructions did not say anything about a crock pot. I made it anyway because it looked amazing and quite easy to make. My entire family loved it and we ate it for dinner and lunch for two days. 

I changed a few things to the recipe. I was unable to find a can of southwestern corn so I bought a bag for frozen. I used cooked chicken that I cooked earlier in the morning. I also didn't use land o lakes cheese I used the store brand.  Give it a try and let me know what you think. 

Ingredients

1 tablespoon olive oil

1 lb chicken breast cooked and cut into bite size pieces

2 tsp cumin

1/2 tsp dried oregano

1/2 large onion chopped

1 red bell pepper diced

2 cloves garlic minced

6 cups low sodium chicken broth

3 15 ounce cans of canneli beans drained

1/2 a bag of southwestern frozen corn

16 slices deli white American cheese cut into quarters

Instructions

Heat oil in large stock pot and add onion, bell pepper and cook 3-4 min. Add garlic and cook for 1 minute. Add cumin, oregano and cooked chicken. 

Stir in Broth, beans and corn. Cook until it comes to a boil. Cover and cook on low for 15 minutes. Add cheese stir until melted . Simmer and serve. 

Steak Marinade

I found this recipe on pinterest. There is no blog connected to it but I thought it looked oh so delish so I gave it a try. Me and the boys loved it. However next time I think I will make marinade and omit lemon juice until about the last 20 minutes of marinating it. I would like the steak to marinate all day but lemon juice is just to strong. Try it and let me know what you think. I used skirt steak but I think you could use it on any steak you like.

Ingredients
1/3 cup of Soy Sauce
1/2 cup olive oil
1/3 lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoon garlic powder
3 tablespoon dried basil
1 tablespoon minced garlic

Directions
Add all ingredients to a dish and mix together. Marinate for about 30 minutes and then grill or broil. You could use skirt steak like me or any other kind of meat you enjoy. I also think it would be great with pork tenderloin.

Grapefruit Basil Cocktail

I love to make cocktails for me and my friends. I usually will make it based off of what is on sale or in season. Right now grapefruit is very cheap so I thought I would add it to the fresh basil I had in my fridge. It was a perfect marriage of flavors. You could add more vodka. 1 ounce was plenty for me and my friend but I added another shot for my husband because he likes his cocktails much stronger than me. Try it and let me know what you think. 

Ingredients
1 oz Vodka
2 oz Fresh Grapefruit juice
3/4 oz simple syrup
3 leaves basil torn
1/2 cup ice

Directions
Place martini glass in freezer to chill while you make your cocktail.

In a shaker add all ingredients and shake well. Pour over chilled glass with some ice.

This cocktail is very refreshing and the ingredients makes one at a time.

Brisket

I moved to NYC to be a nanny over 16 years ago. One of the coolest parts of the job was that I learned a whole lot of new traditions, religions and recipes. I had never even heard of Brisket until I moved here. I quickly learned that it is a big holiday dish especially for Passover.

I got this recipe from the lady I worked for the longest and taught me the most. I made this brisket for her family for many years and now I make it almost every Christmas for my family.

What I like about it is that it is very easy to make and it cooks on the stove top which frees up your oven for other baked goodies. I especially love it with Romanoff Potatoes because it soaks up all the yummy gravy that the roast cooks in. Try this for any occasion and I guarantee you and your guests will be very happy.

Ingredients

2 onions sliced
1 clove garlic minced
3 Tablespoons Canola Oil
3 to 4 lb brisket
1/4 cup water
2 teaspoons White Vinegar
1 tablespoon brown sugar
1/2 tsp salt
3 tablespoons ketchup
2 bay leaves


Directions

In a large pan brown onions. Once they are brown take one minute to brown garlic with onions. Remove onions from pan. Salt and pepper Brisket and Brown it on each side in the same pan. While it is browning add all the other ingredients in a bowl. After meat is brown add onions and garlic and sauce to the pan. Cover and simmer on low for 2 1/2 hours. Serves 6 to 8.

Most important thing to remember if you have never cooked brisket or any type of meat like it is that when you slice it you cut against the grain. This meat comes out perfect and super tender every time.