Easy Fried Rice

There's just something about fried rice that I absolutely love. What I don't love is how absolutely horrible it is for you. Sure, there are veggies in there, but sometimes they're so tiny that you can hardly call it a serving of vegetables. Not to mention, it's typically fried in a lot of oil and then saturated with tons of soy sauce. Hello, MSG! But I love fried rice and continue to eat it all the time—in fact, I've had it four times this week!

Since I'm trying extremely hard to be healthy, I took matters into my own hands and tried making my own fried rice. It can't be that hard, right? But after three tries, I gave up. My attempts never tasted like the real deal. I chalked fried rice up as something I'll leave to the pros, and went on my way.

Then I found this recipe on Weight Watchers' website and decided to give it a shot since it had the word "easy" in the title. It turns out that not only was it ridiculously easy (seriously, how was I messing this up before?), but it actually tasted great, and it's only 3 points+ per serving! The trick, I think, is using older rice—if it's too fresh it just makes it mushy, so I made the rice in the morning and used it at night. I plan on bulking it up with even more veggies (bean sprouts, snap peas, more onions, etc.), trying it with brown rice, and adding some protein the next time I make it. In the mean time, this is a perfect, basic recipe for fried rice. Enjoy! 

Easy Fried Rice

adapted from Weight Watchers 

Ingredients:
2 spray(s) cooking spray   
2 large egg(s), lightly beaten (or 1/2 cup egg beaters)   
2 garlic cloves, minced
1 cup mushrooms, chopped    
1 cup scallions, sliced, divided  
3 cups cooked white rice   
1–2 cups frozen green peas and carrots (or mixed veggies), thawed  
1/4 cup(s) low-sodium soy sauce, or to taste   

Directions: 
Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom. When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.

Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add mushrooms, garlic, and all but 2 tablespoons scallions; sauté about 2 to 3 minutes.

Stir in cooked rice, veggies, and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.

A Modern take on a Wedding Cake

It may not seem like it but I do have ALOT of recipes to post. I haven't been avoiding posting on purpose. We're having an internet problem over here and it hasn't been available to me. As soon as it's all fixed I'll be playing catch up. However Jessica's got plenty of great stuff coming out of her kitchen to keep everyone's mouths watering! While I have access I'll post a picture of a wedding cake I did this past weekend. It's a white and chocolate cake covered with white fondant and accented with black and teal designs. I LOVE how this turned out, hope you do too!

Cake made for Kara and Tiago Oliveira

January 28th 2010

Shrimp and Grits

I'll be the first one to admit that the very thought of eating shrimp and grits had me gritting my teeth. Not only does it not sound appetizing (grits reminded me of oatmeal or poridge, and why would I want to eat that as a savory meal?), but it sure doesn't look all that great when it's served to you. School cafeteria mush anyone? I had a teeny taste of grits for the first time at Cracker Barrel and vowed to never try them again. I swear it tasted like cardboard, even with two pads of butter melted in it. Simply put, it was bland, and I don't like bland.

But then I tried cheese grits and everything changed. I discovered there are grits (the kind that tastes like sand and cardboard) and then there are grits (the kind that is so savory and creamy you wish it was never ending). Shrimp and grits, however, is a whole other level of just deliciousness.

This summer, my best friend flew in from New Mexico to hang out in Georgia for a few days, and while she was here we hung out in Savannah. If you're ever in Savannah, there's this nifty kitchen store called Kitchens on the Square, and the best part is that they host cooking classes! We took a class and besides making the following recipe, we also made southern classics like Tomato Sandwiches, Buttermilk Dill Cole Slaw, and Stuffed Banana Cakes. The shrimp and grits were fantastic and I told myself I'd remake them someday for my husband. Well, that day was yesterday.

I served them along with these collard greens, and he loved it so much that he described the meal, through a mouth full of grits, as "so freaking good." Grits don't have to be boring and flavorless. Just make this recipe and see for yourself!

Shrimp and Grits

adapted from Kitchens on the Square

Ingredients:
1/2 cup diced bacon (about 5-7 slices)
2 tablspoons unsalted butter
3 cloves garlic, minced
3 tablspoons fresh chives, roughly minced
1 cup quick cooking grits *see notes for using stone-ground (not instant) grits
2 cups low-sodium chicken broth
1/2 cup dry white wine
1/2 cup heavy cream (can use whatever type of milk you have on hand)
salt and pepper to taste
shrimp, peeled, and deveined (desired amount)
1 cup goat cheese (or whatever cheese you would like—we had cheddar, so that's what we used)

Directions:
1. Preheat oven to 400 degrees.

2. In a medium sauce pot, cook bacon until crisp. Add butter, garlic, and chives; saute another 2-3 minutes. Add grits and stir to coat with bacon fat (should look like bread crumbs). Stir in chicken broth, wine, and cream.

3. **Bring mixture to a simmer, stirring constantly. Continue to stir until grits have thickened, 5-8 minutes.

4.Season with salt and pepper; transfer to baking dish.

5. Scatter shrimp evenly over grits; crumble/sprinkle cheese over shrimp. Bake in oven for about 10 minutes or until shrimp are pink and cheese is melted.

*When using stone-ground grits: increase the following: 2 1/2 cups chicken broth, 3/4 cup white wine, 3/4 cup cream
**When using stone-ground grits: Bring mixture to a boil, reduce heat to medium, cover and cook for about 20-30 minutes, stirring often. Continue with step 4.

Collard Greens

I tried Collard Greens for the very first time at Paula Deen's restaurant, Lady and Sons. And let me tell you, if you're ever going to try a food for the very first time, Paula Deen's version is the best way to try it. I was hooked from that first bite and vowed to recreate it at home.

Since then, I've made this multiple times and love it more every time. With so much flavor packed into these greens, they're so good that I've eaten them as a meal and a side dish, but my favorite way to eat them is straight out of the pot right around the time that they're finished cooking.

If thinking about collard greens makes you squeamish, you're not alone. The first time I told my husband I wanted to make these, he looked at me like I was crazy and then said he'd try "one" bite. Emphasis on the "one." Then he tried it and had not one, but two heaping servings. These are not only quite delicious; they're very nutritious. Collard greens are packed with antioxidants, vitamins, fiber, and are just straight up good for you! And even though this recipe calls for four slices of bacon, you can chalk the bacon up to a great flavor enhancer.

Spicy Collard Greens

adapted by Sunny Anderson

Ingredients:

• four slices of bacon, chopped
• 1 medium onion, chopped
• 1 teaspoon red pepper flakes (less if you don't want it too spicy)
• 3 cloves garlic, finely chopped
• 1 pound collard greens, chopped
• 3 cups chicken or veggie stock
• Salt and freshly ground black pepper (to taste; the bacon ads enough salt for us, so I don't add any extra)

Directions:
In a large pot over medium heat, cook bacon until crisp. Remove cooked bacon; drain on paper towel. Add onions and saute until slightly softened, about 2 minutes. Add red pepper flakes, garlic, and bacon; cook another minute. Add collard greens; stir and cook another minute. Add chicken or vegetable stock, cover and bring to a simmer. Cook until greens are tender and dark green, about 40 minutes. Season with salt and freshly ground black pepper.

Operation Kitchen (Onions)

Oh boy are you guys in for a treat this morning! Today is my birthday and since I'm feeling a little generous, I have a gift for you.

My lovely friend Natalie from Oven Love came over to my house last week and we recorded a little tutorial all about how to cut an onion. This is our first attempt a video, so I hope you enjoy watching; we had a fun time creating it!



What type of tutorial would you like to see next?

Apple Pie Cupcakes

Fact: When I was younger I accidentally put salt in cookies instead of sugar.

Fact: I love apple pie and cupcakes equally. They're the best desserts on earth. 

Fact: I really like to cook, but baking still slightly terrifies me (see first fact).

Fact: This was the first time I made something—entirely from scratch!—all by myself in the kitchen.

Fact: I truly believe these Apple Pie Cupcakes will be waiting for me in Heaven. 

I originally posted this on my personal blog, but felt the need to share, because they're so good I wish everyone could enjoy them. 

Don't let the "apple" part of this recipe fool you; these are not—in any way, shape, or form—healthy. In fact, I'm pretty sure I'm gaining weight just by ogling the picture and thinking about eating one again. Make these. Your taste buds will thank you.

Apple Pie Cupcakes 

from Annie's Eats

Ingredients:

For cupcakes:

3 cups sifted cake flour

1 tbsp. baking powder

½ tsp. salt

1 cup unsalted butter, at room temperature

2 cups sugar

4 eggs

1 ½ tsp. vanilla extract

1 cup milk

For the apple filling:

2 tbsp. butter

2 tsp. cinnamon

2-3 tbsp. sugar

3 large Granny Smith apples, peeled, cored and diced

For Cinnamon Buttercream Frosting

from Natalie at Oven Love

1 cup unsalted butter at room temperature
6 to 8 cups confectioners’ sugar, sifted
1/2 cup milk
2 teaspoons vanilla extract

up to 1 tablespoon cinnamon

 Directions:

Preheat oven to 350 degrees. In a medium bowl, sift cake flour, baking powder and salt. With an electric mixer, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down the sides of bowl after each addition. Add vanilla extract; mix well to combine. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined.

Divide batter evenly among cupcake liners, filling about 2/3-3/4 full. Bake until golden; about 18 to 22 minutes. Remove from oven; cool for 5 minutes in pans. Transfer to wire racks; cool completely.

Apple filling: heat butter in medium skillet over medium-high heat. Add cinnamon and sugar; cook for a minute, until mixture begins to bubble. Lower heat to medium; stir in the apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

While apple mixture cools, use cone method to remove a chunk from center of each cupcake, leave a rim around the top of cupcake. Fill holes with cooled apple mixture. 

Frosting:

Beat butter in a stand mixer until smooth.  Add 4-5 cups confectioners' sugar, milk and vanilla.  Beat until sugar disappears.  Add more sugar, by 1/2 cups, until desired consistency is reached. (For a stiff buttercream, use close to the max- 7-8 cups).  Beat in cinnamon.

Enjoy. 

Fish in a Garden

Fish in a Garden doesn't sound like something anyone would want to eat. I know when I first heard of it I refused to go anywhere near it. It was a dish my dad always ordered at our favorite Chinese restaurant. When I realized it was basically a fish stir fry I wasn't freaked out anymore. I had a fridge stocked with veggies and figured this would be the best time to try out my version of Fish in a Garden. It's very easy and super good!

Fish in a Garden

Ingredients:
1/2 yellow onion- small diced
2 cups broccoli
1 bunch of spinach
1 1/2 cups sliced mushrooms
10-15 spears of asparagus
1 bag frozen stir fry vegetables
2 fillets of white fish (I used Basa)
2 tsp soy sauce
1/2 tsp oregano
1 tsp garlic
1 Tbsp sesame oil
Brown Rice

Directions:
Marinate fish in 1 tsp lemon juice, garlic salt, parsley, and 2 tsp sesame oil. Caramelize onion in 1/2 Tbsp butter and 1/2 Tbsp olive oil. While the onion is cooking blanch the vegetables, except spinach, and transfer them to an ice bath to stop the cooking. Add mushrooms to skillet and season with salt, oregano and garlic. Add in 1/4 cup of water. Add water or chicken stock throughout as needed. Reduce heat to low. Cook until mushrooms are soft. Add soy sauce and asparagus. Let cook for 2 minutes. Place fish with marinade in the middle of the pan in between the asparagus. When the fish is almost cooked cut into bite sized pieces. Add all the other veggies except the spinach. Stir in sesame oil. When the veggies are heated through add spinach and let cook until just wilted. Serve over cooked brown rice and top with pan sauce.