Saturday, March 29, 2014

Chicken Fried Rice

Michael and I have a really good Asian friend. We played basketball with him this semester and our team ended up winning the championship! We were so excited we decided to have a "Super Asian Basketball Champion Party" with our team. I volunteered to make some fried rice. Cheng, our Asian friend, approved of it, so I decided it was good enough to put up on the blog :)

This rice was super fast and easy to make. Mostly because I used leftovers (rice and chicken). I don't like when people say add this and that and boom, your meal is done. I hate to admit that when I made this, that is exactly what I did, but I tried my best to guesstimate with the measurements.

Preparation Time: 5 minutes
Cooking Time: 20-30 minutes


1 tablespoon oil
4 cups cooked white rice
3 eggs
1/2 chopped onion
1 tsp garlic powder
1 package of peas
1-2 cups chicken
salt to taste
soy sauce (optional)


If you don't have rice and chicken already, I would suggest cooking that first. 

Heat oil in a pan and add onion and garlic powder to it. 

When the onion is softened add peas and eggs to pan. Add some salt, too.

When you have scrambled the eggs, add the chicken and rice. 

Cook until everything is warm add salt to taste and serve with soy sauce. 

After eating this I was "chi-bo-la"... That's Mandarin for "I'm full." Hope you enjoy!

Saturday, March 22, 2014

Enchiladas Suizas

Remember Chile Verde from a few weeks ago? Well if you have heaps left over, you can use it to make Enchiladas Suizas! These enchiladas came from the Swiss immigrants who moved to Mexico and established dairies.  

I had never heard of these enchiladas until I started working at a Mexican Restaurant in town. I had to know what items were on the menu so I could recommend things to customers, so I tried these and liked them (without the sour cream though... I'm not a fan).

Preparation Time: 10 minutes
Baking Time: 10 minutes

*Everything I used was already cooked, so all I had to do was pop it in the oven to melt the cheese and warm the tortillas.

Corn Tortillas
Mozzarella Cheese
Sour Cream


Grease your pan.
Put Chile Verde in the tortilla and roll it up. 

Once the pan is full, pour a little green salsa on top and sprinkle cheese over them. Bake in oven for 10-15 minutes.

Mine don't look very pretty because I didn't warm my
tortillas before rolling them up... but they still tasted
Serve the enchiladas on a plate and put a dollop of sour cream on top.

There you have it. Enchiladas Suizas. Enjoy :)

Friday, March 14, 2014

Aussie Meat Pie

Today in America it's Pi Day, you know π, 3.14. What better way to celebrate Pi day than to eat an Aussie meat pie?

My first experience of going to eat Aussie pies went a little like this. We had just made friends with a couple in the town we were living in and they invited us to go to a fun pie shop. We were meeting up with them around noon and I kept asking my husband if I should eat something before we went out with them. I didn't realize that pies are like a main dish in Australia! Good thing I didn't eat anything before we headed out because the shop we went to had heaps of different kinds of pies to choose from.

I found this recipe and read the reviews and it sounded pretty authentic, so I decided to give it a go. It was a pretty good pie. Next time I will branch out and do something different, maybe a chicken curry pie.

Preparation Time: 30 minutes
Baking Time: 45 minutes


1 lb ground beef (500g minced beef)
1 onion, chopped
1 cup water, divided
2 beef bouillon cubes
1/4 cup ketchup
3 teaspoons Worcestershire sauce
salt & pepper to taste
1/2 teaspoon oregano
1 pinch nutmeg
3 Tablespoons flour
2 puff pastry sheets


Brown meat and onion
Add 3/4 cup water, bouillon cubes, ketchup, Worcestershire sauce, oregano, nutmeg, and salt and pepper.
Let boil and cover for 15 minutes. 
Preheat oven to 430*F (220*C)
Blend flour with remaining 1/4 cup water until it becomes a smooth paste. Then ad to the meat mix.
Let cool.
Grease a pie dish and line with puff pastry.
Add the filling and brush edges of pastry with milk or beaten egg. 

Place the pastry top on and press edges down.
Trim edges and glaze top with milk or beaten egg.
Bake at 430 (220) for 15 minutes
Reduce heat to 350* F (180*C) and bake for 30 more minutes, or until golden brown.

Friday, March 7, 2014

Enchilada Casserole

While I was growing up, it seemed like we were always having people over to eat with us. One time I remember my dad didn't want to roll up all the enchilada's so he decided to make it into a casserole instead, so that is how this meal came about. And trust me... it's fast and delicious!

I had some ground beef left over from making lasagna and decided to whip this together. In the ingredient section I listed what I used, but you can totally use whatever you want and it will be great!

Preparation time: 15 minutes*
Bake time: 40 minutes**

* I just had to take things out of the fridge, if you were starting from scratch it would probably take you longer.
** Since all my things were cold, I baked it longer. If all your ingredients were already warm, I would just put it in oven for 10-15 minutes.


Ground Beef (minced beef)
Corn Tortillas
Enchilada Sauce*

*If you don't have enchilada sauce, try using tomato soup and put your own spices in it. That is what I would do when we lived in Australia.


Put a little sauce in a pan

Layer with tortillas, ground beef, enchilada sauce, cheese and olives (3 or 4 layers).

Top with tortillas, sauce, and cheese. I stuck on some extra olives just for fun :)

Pop it in the oven at 350*F (180*C).

Enjoy :)

Super simple right? My husband and I are going to try chicken, with black beans, corn, and tomatoes next time. Let me know if you try any other creative ingredients that are tasty!

Saturday, March 1, 2014

Chile Verde

This is one of my favorite Mexican dishes my dad makes! My dad is one of those amazing cooks that just throws things together and judges all measurements by looking at it. When I called him to get this recipe he would say things like " then put some water in." I would ask, "how much" and he would just reply "like a cup or so." We decided it would probably be best if I just went over to my parents' house to make it with him, so I could get some measurements.

Preparation Time: 30 minutes
Cook time: 5 hours


2 lbs Tomatillo's (peeled and washed)
1 1/2 cup water
1/2 onion
3 garlic gloves
handful of cilantro (For you Aussie's a handful of coriander) *
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp garlic powder
1 Jalapeno
5 chicken bullion cubes
1 TBS olive oil
salt to taste
Pork Roast

*I couldn't get a real measurement what a handful
was, but this is what it looked like in my dad's hand.


Prepare your pork roast (I cooked mine in a crockpot for 4 hours with some oil).

Boil tomotillo's, onion, garlic cloves, and cilantro in water

Spoon out ingredients and reserve about a cup of water

Blend boiled ingredients with oregano, cumin, garlic powder, and jalapeno.

Warm olive oil up in pan, then add blended sauce. The sides of the blender will have the remains of salsa on them. Pour the reserved water in the blender to get as much out as possible. Return the pan to heat. Add chicken bullion cubes and salt to taste and let simmer for a 3 minutes.

Once your roast is done cooking, cut or break apart your roast, add the green salsa and cook for one more hour.

Serve with tortillas, rice, and beans :)