Billy's Fried Rice

My boyfriend's name is Billy.
Billy makes me fried rice.
I love Billy.

I wish everything else in life was that easy to love. This is by far my favorite breakfast fried rice EVER. Simple to make and hits the spot when you're extra hungry. I've made this a few times by myself now and it just doesn't taste as good as when someone else makes it for you. Therefore, heavily hint a loved one right now, like tonight that you want this for breakfast and it will be a true test of their love for you ;-)

Ingredients

 About 5 cups cooked rice (good way to use leftover rice)
1 package of bacon or 1 portuguese sausage or Spam, chopped or hey maybe a little of each!
1 onion, chopped
5 eggs, beaten
3 sprigs green onion, chopped
About 1/3 cup Oyster sauce
About 1/4 cup Soy Sauce
1 teaspoon Dashi powder (kelp and fish soup base)
a little oil

Directions

1. Heat up wok or pan and fry bacon until crispy.

2. Add in onions and cook until almost translucent then drain excess oil.

3. In a separate pan heat up a little oil and fry egg.

4. Add rice to the bacon and onion and mix in oyster sauce, soy sauce, dashi, and green onion. Mix and cook together for 5-10 minutes. Add more oyster sauce and soy sauce if the rice doesn't look as brown as the picture)

5. Chop up egg and stir it into the rice.

6. Serve it up hot!

Mushroom Spinach and Bacon Quiche

I can't believe that it took me 26 years to make my first quiche... It's one of those foods that will fool people into thinking that you are super fancy and that you have complete control over the the art of cooking. They're fluffy, flaky, savory, and cheesy all at the same time. Thank goodness my boyfriend is always willing to be my sous chef and thanks to his chickens for laying the delicious eggs we use (but next time can you stop having fun with the neighborhood boys so I don't need to waste time picking out the icky red dot..thanks, love you Mary Poopins and Sacajawea!) I hope you enjoy this quiche. You know it's a good recipe when 2 people can finish off the entire pie!

Ingredients

1 9 inch premade frozen pie crust or favorite homemade flaky crust

1 cup heavy whipping cream

5 large eggs, beaten
1 cup of any shredded cheese (I like using cheddar or pepper jack for some spice!)

Fillings 

(feel free to add more or less of these depending on your taste or just use whatever veggies and meat you have on hand)

5 mushrooms, sliced

1/2 onion, diced

2 cloves garlic, minced

2 handfuls spinach, chopped

5 strips bacon, chopped
1/2 tomato diced
salt and pepper to taste

Directions

1. Preheat oven to 375 degrees.
2. Meanwhile, cook all your fillings on the stove. I recommend frying the bacon first, then reserving about a tablespoon of the fat to cook your onion, garlic, mushrooms, tomatoes, and spinach (add this in the last 2 minutes). Drain extra liquid from your fillings.
3. Bake the empty crust for 10 minutes because no one likes an undercooked, doughy crust.
4. In a big bowl mix together the cream, eggs, cheese, and all the cooked fillings.
5. Pour the egg mixture into the crust and bake for 35-40 minutes or until the top is golden and it is no longer jiggly.
6. Let cool for about 5 minutes then cut into wedges and serve warm!
7. DIG IN!

Mini Philly Cheesesteak Sanwiches

Buttery, cheesy, and packed with meat. Need I say more? These mini sandwiches are perfect for parties and can be made in so many styles. Think ham and cheese, french dip, meatball sub, lobster roll... the possibilities make me salivate. This will be your new quick, amazingly delicious, people pleasing meal!

Ingredients

Steak slices (we got this one from CostCo in a bag but any steak is okay)

12 mini slices of cheese (again feel free to get creative, I like the mini variety pack from CostCo...You're welcome for all the shout outs CostCo...Wanna sponsor me?) 

1 bag Royal Hawaiian Sweet Rolls (Savory butter rolls are the best)

1 tray of mushrooms, sliced

1 red bell pepper, sliced in strips

butter or oil for sautéing veggies

salt and pepper

Butter sauce

1/3 cup melted butter

About 1 teaspoon poppy seeds

1/2 teaspoon Worcestershire sauce (optional)

1/2 teaspoon garlic powder

1 Tablespoon dijon mustard

Directions

1. Split the bread rolls apart and cut it through the middle. Place rolls in baking pan close to each other. Put roll tops aside.

2. Cook your steak and slice into little strips.

3. Preheat oven to 350 degrees.

4. Saute your mushrooms and bell pepper with some butter or oil and season with salt and pepper.

5. Meanwhile, lay your cheese over the steak.

6. Lay the veggies over the cheese. Add another layer of cheese if you wish.

7. Place the top buns on the sandwiches.

8. Mix together all the butter sauce ingredients and spread over the top of the buns.

9. Cover the rolls and the pan with tin foil and bake for 15 minutes.

10. Take off the foil, set your oven to low broil (400 degrees of heat coming from the top) for 1-2 minutes checking every 30 seconds until dark golden brown on just the tops.

11. Eat it up while its still hot! Be prepared to get the same ingredients the next time you go grocery shopping!

Blueberry Cream Cheese Croissant Pudding

I have a friend named Nahtice who worked at a bakery and I would always ask her to bring me mango danishes. My love for croissants, fruit, and cream cheese is what led me to baking this glorious MEGA DANISH!

My new favorite breakfast. Make it and it might be yours too!

Such vivid colors!

Here the croissants are soaking in all the sweet creamy goodness.

makes 13" x 9" pan

Ingredients

5 jumbo CostCo Croissants or 6 regular sized ones

2 cups fresh blueberries

2 packages cream cheese

1 cup sugar

3 eggs

2 teaspoons vanilla

1 3/4 cups milk (almond or soy works perfectly great too)

Directions

1. Preheat oven to 350 degrees.

2. Rip croissants and place in 13 x 9 pan. Pour blueberries on top.

3. Beat cream cheese, sugar, eggs, and vanilla with a mixer then gradually mix in the milk.
4. Pour the cream mixture over the croissants and blueberries.

5. Bake for 45-50 minutes or until the cream cheese mixture is no longer jiggly. If the tops of the croissant are beginning to get too brown you can cover it with tin foil and continue cooking.

6. Serve warm as breakfast or dessert.

Honey Cinnamon Granola

Granola is another word for lazy but delicious breakfast.

Here are the ingredients needed to make this granola. I tried to make it 100% organic but the cinnamon ruined it :-(

Make sure to use parchment paper so it doesn't stick to the pan and to spread the granola to a thin layer so it can get crispy and evenly golden.

 Here is the granola in its full glory; golden, honey glazed, crispy, and just waiting to be eaten.

Makes 5 cups of granola

Ingredients

1/3 cup honey
1/4 cup coconut oil
1 1/2 teaspoon cinnamon
1/4 teaspoon coriander (optional)
2 cups oats
1 teaspoon vanilla
2 Tablespoons flax seeds
1/2 cup coconut shreds
1/4 cup macadamia nuts
1/4 cup cashews

Directions

1. Preheat oven to 275 degrees.
2. Mix together coconut oil, honey, vanilla, cinnamon, and coriander in big bowl.
3. Stir in oats, mac nuts, cashews, and flax seeds.
4. Pour out onto a parchment lined baking pan.
5. Bake for 50-60 minutes, stirring every 15 minutes.
6. Let it cool and crispify for 30 minutes then pack into a tight seal container.
7. Eat with milk, yogurt, or on ice cream!

Hot Crab Dip

What to say about this dip... Hmm it's hot, crabby, cheesy, and known to cause happiness. The end.

makes 8" x 8" pan of dip

Ingredients

1 package imitation crab or 8 oz. or real crab
2 cloves garlic chopped
1/3 cup mayo
1/3 cup sour cream
1/2 cup pepper jack cheese (4 slices) This is what gives it a nice spicy kick!
1/2 cup parmesan cheese
1/2 teaspoon paprika
3 sprigs green onion chopped
salt and pepper to taste

For dipping

crackers or toasted bread

Directions

1. Preheat oven to 350 degrees.
2. Mix all the ingredients together.
3. Spread into an 8" x 8" baking pan.
4. Bake crab dip for 15 minutes.
5. Turn the oven to low broil and let top get golden brown and bubbly for about 2 minutes.
6. Serve hot with crackers or toasted bread. No need to wash the pan after as it will be scraped clean!

Crème Brûlée

Have I convinced you to buy a torch yet? This one is Jamaican Lilikoi flavored.

There's nothing quite like caramelized sugar on custard...

Variations include Green Tea! I bought my green tea powder online from Amazon.com

Up and personal with a green tea Crème brûlée! Usually I'm good about stopping to take a picture before digging in but for some reason my friends and I just couldn't resist. It's safe to say we ravaged this dessert.

 Here is what the custard looks like once the egg mixture and hot heavy cream have been combined.


Makes 4 7 oz. portions

Ingredients

2 cups heavy cream
6 egg yolks
1/2 cup sugar
1 teaspoon vanilla
sugar for sprinkling

optional add ins: 1 tablespoon green tea powder, cocoa powder, if using fresh fruit juice like lilikoi add in about 1/3-1/2 cup juice
garnishes: fresh berries, jam, chocolate sauce, etc.

Directions

1. Preheat oven to 350 degrees.
2. Whip together 1/2 cup sugar, egg yolks, and vanilla in a big bowl.
3. Pour heavy cream into a pot and cook on high until it just starts to simmer (190 degrees).
4. Slowly whisk hot cream into the egg mixture, stirring constantly.
5. If making a flavored brulee (green tea, chocolate, etc.) add in 1 tablespoon of powdered flavoring or 1/3-1/2 cup of fruit juice.
6. Skim off any foam from the top of the mixture with a spoon.
7. Pour custard into small ramekins (glass bowls) then place into a 13" x 9" pan.
8. Carefully pour water into the baking pan until it reaches half way up the ramekins.
9. Bake custards for 20-25 minutes for small ramekins and 25-30 minutes for larger ramekins or until the custard is set and no longer liquidy.
10. Chill in the fridge for at least an hour.
11. Sprinkle about a teaspoon of sugar on the top of the custard and tap to evenly distribute.
12. Use a torch and move slowly in circular motions until sugar has melted and is golden brown.
13. Let cool for 30 seconds then top with garnishes.
14. Most important step is to get a spoon and crack the top then you can dig in!

Lihing Mui Animal Crackers

I couldn't find a recipe for these crackers anywhere on the internet! Thank goodness teachers are sharing because this treat is just genius. Who would have guessed that you could take a kid snack, throw some candied lihing mui powder on it, and it would turn it into something so dangerously addicting! Definitely puts the Crack in Animal Crackers...

Ingredients

About 5 cups animal crackers
1 1/2 stick butter
1 1/2 cup sugar
1/4 teaspoon salt
2 1/2 Tablespoons Lihing Mui powder

Directions

1. Melt butter and sugar and add lihing mui powder and salt.
2. Heat oven to 250 degrees.
3. Pour mixture over crackers in a large baking pan (big foil pan)
4. Bake for 1 1/2 hours and mix every half hour till it forms a candy coating.
5. Share with your friends! At first you'll get weird looks but then they'll love you even more.

Peanut Butter Oatmeal Chocolate Chip Cookies

Can you believe that the invention of the Chocolate Chip Cookie was an accident!? Ruth Wakefield was making chocolate flavored cookies when she realized she was out of baker's chocolate. She decided to drop in broken pieces of chocolate in hopes that it would melt and absorb into the cookies. Little did she know, her mistake was the first chocolate chip cookie!! Today I give you a recipe loaded with three of the most deadliest delicious combinations...rich peanut butter, chewy oats, and nauhty chocolate chips! You will LOVE these. THANK YOU RUTH! And thank you for mistakes!!!

Makes about 50 large cookies

Ingredients

1 cup butter, slightly softened (2 sticks)
2/3 cup peanut butter (chunky or creamy that's up to you)
1 1/2 cup light/dark brown sugar, packed
1 cup white sugar

4 teaspoons vanilla extract
2 large eggs + 2 egg yolks (save the whites for an omelette perhaps?)


2 1/2 cups flour (make sure to level off top of measuring cup with a knife so you don't put too much)
1 teaspoons baking soda
1/2 teaspoon salt

2 cups old fashioned oats
2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F.
2. In a big bowl cream the butter, peanut butter, sugar, and brown sugar with a mixer on medium-high speed until it is smooth and fluffy (about 3 minutes) .
3. Mix in the eggs and vanilla.
4. In a separate bowl whisk together the flour, baking soda, salt, oats, and chocolate chips.
5. Carefully mix the flour mixture into the wet dough mixture until just combined. ( I like to put half the cookie dough into the freezer to bake another day for a fresh batch anytime!)
6. Scoop big ping pong ball sized dough onto the baking sheet about 2 inches apart. Creating bigger cookies allows cookies to have crispier edges and soft interiors. Everything a cookie should be!
7. Bake for 12 minutes for a gooey plop on ice cream cookie, 13-15 for a chewy soft cookie *suggested, or 16-17 for a crisper cookie.
8. Eat while hot with a cold glass of milk or vanilla ice cream! Warning: Impossible to eat just one.

Crab and Cream Cheese Pockets

Truly, one of the prettiest things I have ever pulled out of the oven.  I bet you could do a ton of different versions of this... Pizza Pockets, Spinach artichoke dip, Portuguese Sausage and eggs, Apple pie... Way too many options! Whoever thought of this whole flower idea is a genius... No, no don't look at me, I can't take any of the credit. How did people even come up with ideas before Pinterest?! ;-)

Makes about 16 crab stuffed pockets

Ingredients

2 cans croissant or pizza dough
1 block cream cheese
1 cup of chopped real crab OR 1 package of imitation crab, chopped
3/4 cup mozzarella, parmesan or provolone cheese
2 cloves garlic, minced
4 sprigs of green onion, chopped
paprika, salt, and pepper to taste

Directions

1. Preheat oven to 350 degrees.

2. Make crab mixture by mixing together cream cheese, imitation crab, cheese, garlic, spices and green onion. Set on the side.

3. On a cookie sheet, roll one can of dough into a big ball then flatten out into a large circle. Use a mug to make an imprint in the middle of the dough circle. 

4. Place the crab mixture on the dough in a ring shape and pile the remaining crab in a lump in the middle circle indentation.

5. Roll out the second can of dough, making sure this one is slightly larger than the first, and lay over the crab ring.

6. Use your fingers to press the dough down to hug the crab and be "fitted."

7. With a fork, press around all the edges to seal.

8. Using a sharp knife, cut slices all around the circumference about 11/2 inches apart. You can also slice an X in the middle for decoration. 

9. Here's the fun part... Take each slice and rotate it so it is facing up. Go in the same direction all around.

10. Bake in the oven for 25 minutes or until it is golden brown all over.

11.  Serve warm and be ready to get some hugs...