Omurice with Recipe!

I made Cooking with Dog's version of Omurice over a month ago and never got to share it on my blog! I will remedy this now! Cooking with Dog is my all time favorite YouTube channel so please check them out!!! :D

What you will need (2 servings)

-2 boneless, skinless chicken breasts

-Salt & pepper

-1/4 of an onion

-4-6 button mushrooms

-1-2 garlic cloves

-Frozen peas

-4 eggs

-2 tsp. whipping cream or heavy cream

-Canned tomato

-1/2 bouillon cube

-1 Tbsp. sake

-1 Tbsp ketchup

-1 bay leaf

-Olive oil

-Steamed rice

-Baby salad greens (optional)

-Parsley Leaves (optional)

Prepare all of the ingredients! Make sure when you rinse the peas, you add a little salt to them, chop up the bouillon cube!

I need to apologize in advance for not having all of the pictures of what I did when making this recipe! Check out Cooking with Dog's YouTube channel HERE to see this part! >.<

Okay, although it's not pictured, I will mention what to do next!

Crack 2 eggs into a bowl and add in the heavy cream, salt and pepper, mix well, and step aside.

Put the olive oil in the pan and heat the stove on medium heat, add in the garlic and sauté until fragrant. Then add in the onions.

When the onions are transparent, add in the chicken and continue to sauté the mixture.

When the chicken starts to brown, add in the mushrooms and continue to stir. Next pour in the sake and allow the alcohol to cook. Now add in the canned tomato, the shaved bouillon cube, and the bay leaf. Still continuously so the sauce doesn't burn!

Reduce the sauce a little and add in the peas. And continue to stir. When the sauce begins to sizzle, remove the bay leaf. 

At this point, add some salt and pepper and taste it to make sure that it's right! :)

Stir continuously and add in the rice and stir it to combine!

Split the mixture up into two equal sections and put them aside. 

Once again, I didn't take any pictures of this next part! Wipe the pan and add in olive oil and swirl it around to coat the bottom. Next, test the pan using the egg mixture to make sure that it's on the right heat. It should be around medium low. Now add in the egg mixture and stir vigorously with chopsticks for about 5 seconds and then swirl the egg mixture around so it completely covers the entire bottom of the pan. 

When the eggs are half cooked, add in the rice mixture and use a spatula to wrap the egg around the rice and carefully flip it onto a plate. Add some ketchup on the top and IT'S DONE!!! :D

It's so yummy and easy to make!!! It is really delicious!!!!!!! 

Kyle gave his approval...that means it's gotta be good! ^-^

Pasta Alla Carbonara with Recipe!

Pasta Alla Carbonara is one of my all time favorite dishes and I just had to share the recipe that I used. I got it from the YouTube channel stevescooking! Be sure to check his channel out for some amazing recipes that are simple, but make you feel like a michelin chef! :)

What you will need:

-2 eggs (1 egg per person)

-Pancetta (or bacon)

-Finely grated pecorino remano cheese

-Fresh chopped parsley

-Spaghetti

-Sea salt

-Ground black pepper

-Olive oil

With this type of recipe, there really isn't a set amount of ingredients. You just have to add as mush as you think is needed or to taste. I think that's what really makes this Italian dish so authentic <3

Okay! I also wanted to mention that this is my first time ever using pancetta! I bought it at a deli at a nearby Wegmans. It smells like a beautifully seasoned salami and I just knew it would taste fantastic! 

First, you cube the pancetta like in the above picture.

Next, bring a pot of water to a boil, add the salt, and then add in the pasta. Cook the pasta for as long as it says on the package or until it is al dente (firm, but not hard).

Now, add a little olive oil into a non-stick pan and make sure the pan is on medium heat, because you don't want the pancetta to burn! You want it to be nice and crispy so keep stirring it until it is done! 

After the pancetta becomes nice and crispy, sprinkle in the ground black pepper and stir! Turn heat to low.

Once the pasta is done, using tongs, place it into the pan with the pancetta. Ladle in a little of the pasta water and stir well until it gets a bit creamy. SAVE THE PASTA WATER! Adding in the pasta water makes it creamy without having to add in any cream! :)

Next, generously add in parsley and stir some more! 

Now mix the eggs with a good amount of pecorino romano cheese, a little pepper and lightly whisk it until thoroughly mixed. 

Be sure to turn the heat off at this point. Now add in the egg mixture and be sure to continuously stir because you don't want the eggs to scramble! Add pasta water until you get the desired creamy consistency! Next, turn the heat on low just to cook the eggs through and keep stirring until they are cooked! IT'S DONE! :D

Add on some more grated cheese and if you're feeling fancy, place some parsley on top! Honestly, I couldn't wait to eat this so I didn't bother! xD

This is such a delicious pasta dish and it is one of my favorites to make...and to eat! ^-^

Pineapple Chicken with Recipe!

When I made the pineapple upside-down cake, I had some leftover pineapple rings and juice and was on a mission for a good pineapple chicken recipe! I ended up finding a great recipe on the YouTube channel Asian Cooking Made Easy! I absolutely love Lila's recipes, they are always so fun to make and taste delicious! ^-^

You are going to need:

-3 boneless, skinless chicken breasts
-6 Tbsp. soy sauce
-2 8 oz. cans of pineapple tidbits
-1 tsp. rice vinegar
-2 Tbsp. light brown sugar
-3 Tbsp. water
-1 1/2 Tbsp. cornstarch
-1 Tbsp. peanut oil
-Sriracha sauce (optional)

First, cut the chicken into 1 inch pieces and place them into a tight-fitting glass container and add 3 Tbsp. of soy sauce and mix them with your hands, making sure that you are they are completely coated. Leave them in the fridge to marinate for 30 minutes.

While the chicken is marinating, open and drain the pineapple tidbits and drain and put the juice aside. Add in the remaining 3 Tbsp. of soy sauce and rice wine vinegar. Mix it all together, add the sugar, and stir until it dissolves. Add in the water and then set it aside.

In a small container, mix cornstarch with a little water and set it aside. 

As soon as the chicken is done marinating, add peanut oil to the wok or non-stick pan and heat it on high. 

Then put the chicken into the pan and stir-fry it until it browns; about 10 minutes. When the chicken browns, set it aside on a nearby plate.

Now, without wiping the pan, add in the pineapple tidbits and allow them to cook for about 1 minute. Then add in the sauce and bring it to a boil on high heat.

When it comes to a boil, add in the cornstarch mixture and stir it until it becomes thick.

Now add in the chicken that was set aside and stir it until it is completely coated with the sauce! IT'S DONE! :D

Now that it's done, place it on a dish by itself, or place it on top of freshly steamed rice! I also pour sriracha sauce for spiciness! It's amazingly delicious! 

It was so good! I just HAD to have seconds! :P

Pineapple Upside-Down Cake!

On a whim a few weeks ago, I decided to try making pineapple upside-down cake from scratch! I came across a random recipe and wanted to try it out...You are going to need:

-2 eggs

-2/3 Cup white sugar

-4 Tbsp. pineapple juice

-2/3 Cup all purpose flour

-1 tsp. baking powder

-1/4 tsp. salt

-1/4 Cup butter

-2/3 Cup brown sugar

-1 can pineapple rings

-6 maraschino cherries (optional)

-A muffin pan!

First, preheat an oven to 350º and spray the muffin pan with non-stick cooking spray. Then in a bowl, add eggs, white sugar, and pineapple juice. Beat them for about 2 minutes.

In a separate bowl, sift in the flour, baking powder, and salt. Then add in the wet ingredients and mix them with an electric mixer for about 2 minutes.

In a microwavable bowl, melt the butter and add in the brown sugar. Stir them until they are completely combined and smooth.

Next, add the mixture into the bottom of each muffin tin. 

Now add the pineapple rings on top. I had to cut them in order for them to fit into my muffin tin. If you have the cherries, place them in the middle :)

Next, gently pour the cake mixture to fill up the muffin tins until they are about 3/4 full. 

Place the muffin tray in the preheated oven and bake them for about 20-25 minutes!

I always insert this thingy (you could use a toothpick) to check if it is done! It's done when it comes out clean :)

Now that they are done, it's time to get these babies out! You can use a knife to get them out of the tins, and invert them onto a tray or foil (as shown). They are DONE! 

These are delicious for any occasion and so simple to make! Try them and let me know how they come out! ^-^

Also, check out the next post because I use the leftover pineapple and pineapple juice for pineapple chicken!!! xD