Chinese Fried Rice Makover


I love Chinese food, and if I can recreate a dish that tastes like theirs, then that’s a good day!

Today, I’ve recreated Chinese Fried Rice made with cauliflower, and I swear to you, you won’t even notice the difference.

Mix together and set aside:
1/4 cup soy sauce
1/4 cup Hoisin sauce
2 tbls sesame oil

2 cloves garlic, minced
1/2 cup onions, minced
1 cup sweet potato, shredded or you can use carrots

2 eggs, beaten

16 oz package cauliflower rice
1 cup shredded lettuce

Using a wok, coat the inside of the pan with cooking spray. When pan is hot, add the garlic, onions and sweet potato. Saute until crisp tender. Remove from pan and place in a bowl until ready for use.

Next, pour the beaten eggs into the wok and allow to cook, using the spatula to cut into pieces. When cooked, remove and set aside.

Spraying the wok again, add the sweet potato mixture back into the pan,  add 16 oz riced cauliflower and shredded lettuce just until it is wilted.


Now, add the sauce and mix until thoroughly incorporated. Serve immediately.




crumb cakes 

My family loves coffee cake. Specifically New York style Crumb Cake, of course, but my from-scratch recipe has a ton of ingredients and I wanted to write. So this afternoon I was on a mission to try to duplicate the recipe using Duncan Hines cake batter instead, and came up with this recipe. I use the mini-muffin tins so they’re bite sized. I hope you enjoy them! Cupcakes

1 Duncan Hines Classic Butter Golden cake mix
1 tsp cinnamon
1 stick butter melted
2 eggs – ( No, that was not an error. The box says 3 eggs, but I want these to be denser)
1/2 cup of whole milk

Streusel Topping
1 cup AP
1/3 cup brown sugar-packed tightly in measuring cup
1/3 cup granulated sugar
1 stick butter, softened
1 tsp cinnamon
1/4 tsp salt

PREHEAT OVEN TO 350 Prepare crumb topping by placing all ingredients into a bowl and using a pastry cutter, continue until your crumbs are the size of peas. DESPITE what some recipes say, DO NOT use your fingers to make your crumbs because your hot little fingers melts the butter and it won’t form into crumbs. Instead, use a fork.

Set aside. Using a large bowl or a mixer, place dry ingredients into the well, add cinnamon and stir to combine. In a glass measuring cup, soften the butter in the microwave, add milk and eggs; blend until smooth. Pour over the dry ingredients and beat on high speed until smooth. Place cupcake papers into the mini tins. Using a tablespoon, scoop the batter into each cup so it’s half full.

Now, here’s the trick to keep your crumbs from sinking into the batter. Bake the cakes for 5 minutes first, pull the muffin tin out of the oven, and using a spoon, cover each cake with the streusel crumbs.

Return to the oven for another 5-10 minutes. Once cooled, sprinkle confectioner’s sugar over top.

Yields 30 mini-crumb cakes


The Best Ever Eggplant Parmesan

1 large, firm eggplant, peeled and sliced
1 cup egg whites (not beaten)
1 cup white flour
1 cup panko (Japanese breadcrumbs)
Oil for frying
Prepared tomato sauce
Shredded mozzarella
Grated Parmesan cheese

Peel and slice the eggplant. Slices should be no more than 1/4″ thickness. Prepare two half-sheet pans, one to hold the slices after coated, one covered in paper towel to drain after frying.


Dip each slice in water, then coat it with the flour, dip it into the egg whites and then into the panko crumbs being sure to coat both sides completely.

Prepare a frying pan by coating with oil and heat. Use medium heat. Fry each slice until golden brown and place on the sheet pan until ready for use.


Coat the bottom of the baking dish with sauce and layer the dish with the slices. Ladle a small amount of sauce over top of the slices, sprinkle with Parmesan cheese and mozzarella. Continue the layers, just as you would lasagna until all have been used.

On the last coating of sauce, ladle enough to cover the top completely, sprinkle the two cheeses over top and you’re ready to bake.



Bake in a 350 degree oven until all the cheese has melted. Serve with a side dish of pasta.



Tiramisu – Now that’s Italian!

1 cup brewed expresso
1/2 cup brandy
1/2 cup Kahlua
4 dozen lady fingers (2 packages)
Brush this mixture over lady fingers

8 egg yolks
2/3 cup granulated sugar
1lb containers of Mascarpone cheese

2 cups heavy cream
2/3 cup granulated sugar

Beat yolk with sugar until pale yellow. Doing this makes this dessert feather light. Gradually beat in mascarpone, add a little of the expresso mixture to batter.

 IMG_0889IMG_0892 (1)IMG_0891

Combine half of whipped cream into the mascarpone mixture and blend.You’ll want this to be as thick as waffle batter.  


Layer a dish with lady fingers, spread ½ batter over top/ add another layer of lady fingers, remaining batter, top with whipped cream. Let set for 4 hrs in refrigerator.


Grind real coffee beans very fine, add a little cocoa and confectioners’ sugar to the mixture and stir to combine. Sprinkle over top mixed before serving. I piped on more whipped cream before serving. Below is the finished product!




1 lbs dried beans soaked in cold water, overnight
1 lb bacon, cut into one inch pieces
1 large onion, cubed
6 cloves garlic, minced
1/2 cup tomato paste
1/2 cup dark brown sugar
1 1/2  cups ketchup
2 tbls Worcestershire sauce
1/2 cup molasses
2 tbls apple cider vinegar
1 tsp dried mustard
1/4 tsp cayenne pepper (optional)
2 tsp black pepper
2 tsp salt

In the hustle-bustle world we live in today, using processed foods is quick and easy and it does fill your belly, but if you’ll take those extra few minutes to prepare something from scratch, the rewards are far greater. . . and heathier for you.

If you haven’t ever eaten baked beans made from scratch, you’re in for a real treat and I promise you, you won’t ever want to go back to the store bought version.

For those of you who suffer after eating beans, you’ll notice a significant difference after eating dried beans because soaking the beans before cooking eliminates most of those indigestible sugars that cause those stomach cramps. Try it and let me know.

Okay, let’s get cooking!

The rule of thumb for soaking beans is for every two cups of dried beans, use 10 cups of water. Just make sure they have plenty of water and soak overnight. You’ll be amazed at how the beans will swell and fill pot.


In the morning, drain the beans in a colander and rinse well! Place in a slow-cooker bowl. Set aside.

Now, cut the bacon into 1 inch chunks, chop the onions and mince the garlic. Place all of them in the same large pan frying until the fat has rendered from the bacon and onions are browned.


Empty the contents of the frying pan into the slow-cooker bowl, including the rendered fat.

In a separate bowl, mix the sauce ingredients and whisk to blend completely. Pour the contents over top of the mixture and stir until completely incorporated.


Cover the slow-cooker with the lid and cook on low for 8-10 hours checking and turning occasionally.

baked beans

Serves 20 +