.:Dinner Date – Moo Shu Vegetables:.

This is a meal that will be a hit at any gathering!  It is delicious with subtle flavors (suit to taste of course!) and definitely filling.  I hope you enjoy!


Moo Shu Vegetables

Serves 4

Ingredient List:

  • 2 tbsp Soy Sauce
  • 1 tbsp Dry Sherry or Shaoxing Rice Wine (you do not have to use this if you do not have it.)
  • 2 tsp Cornstarch
  • 1/2 tsp Granulated Sugar
  • 1/2 tsp Salt (or to taste!)
  • 2 large Eggs
  • 3/4 c Bamboo Shoots (drain water from can)
  • 2 tbsp Vegetable Oil
  • 1 tbsp Gingerroot (fresh, chopped)
  • 1 tbsp Garlic (chopped)
  • 8 oz Mushrooms (equals 1 1/12 c –  sliced)
  • 1 c Carrots (shredded)
  • 4 oz Firm Tofu (drained and cut into 1/2 inch cubes
  • 3 c Napa Cabbage (shredded)
  • 3 tbsp Green Onions (chopped)
  • 2 tsp Asian Sesame Oil

What to do:

  1. In a small bowl, combine soy sauce, sherry, cornstarch, sugar and salt into a small bowl.  Stir well until it is a smooth sauce. Set aside.  In another bowl,lightly beat eggs. Set aside.
  2. Stack bamboo shoots two or three high and then cut them lengthwise into strips. Set aside.
  3. Heat a wok or large skillet over high heat.  Add vegetable oil and swirl to coat the pan.  Add ginger and garlic to the oil and toss well, until fragrant (about 15 seconds should do the trick.)
  4. Add mushrooms and toss well.  Spread out the mushrooms until they are a single layer and cook, undisturbed for about 30 seconds.  Add in the carrots, tofu and bamboo shoots and toss.  Cook until carrots and mushrooms are softened while tossing occasionally, generally about 1 minute. Add the cabbage and toss again. Cook for about 1 to 2 minutes or until tender-crisp (that means it still has that bite, but is softer to the mouth hole.  You can add a tbsp or 2 as need to keep it from burning.)
  5. Push vegetables to the side and pour the eggs into the center of the pan.  Swirl the pan around spreading as much of the eggs as possible and then cook for about 30 seconds.  Toss those around a bit to create the scrambled eggs we all love and then mix in the vegetables, but do so gently.
  6. Stir the soy sauce mix one more time and then add to the pan.  Toss it well and allow the veggies to soak up the sauce for about 1 minute.  Add the green onions and the sesame oil, toss around and then transfer to a plate/bowl.



.:Dinner Date – Portobello Penne Pasta Casserole:.

As a vegetarian, I love to share all the little recipes that I find so you can enjoy them as well!  Tonight (aka this morning since it is almost 4am!) I am giving you one of the tastiest and nahmmy things on the planet.

Portobello Penne Pasta Casserole


  • 8oz Uncooked Penne Pasta
  • 2 tbs Vegetable Oil
  • 1/2 lbs portobello mushrooms, sliced thin
  • 1/2 c margarine
  • 1/4 c all-purpose flour
  • 1 large garlic clove, minced
  • 1/2 tsp dried basil
  • 2 c milk
  • 2 cups shredded mozzarella cheese
  • 1 (10 oz) package frozen chopped spinach, thawed and strained
  • 1/4 c soy sauce

What to do:

  • Preheat your over to 350 degrees F (175 degrees C). Lightly grease a 9/13 backing dish.
  • Cook pasta according to package directions. While pasta cooks, heat the oil in a saucepan over medium heat and then add mushrooms. Cook for 1 minute then set aside in a bowl.
  • Using the same saucepan, melt your margarine. Mix in the flour, garlic and basil. Gradually mix in the milk until thickened. Stir in 1 c of cheese and remove from heat once cheese is melted.
  • Add pasta, mushrooms, spinach and soy sauce to the cheese mixture and stir until well mixed and then transfer to the baking dish before topping with remaining cheese.
  • Bake for 18 to 20 minutes or until the cheese is a light golden brown.

This is truly delicious, and feels meaty while not containing meat.  I do hope that you enjoy!

.:DIY YUMMIES -Strawberry Cheesecake Chimichangas

Hello lovelies!  I do hope that all of you are doing well.  Before I start this DIY deliciousness, I wanted to share the dedication and reason why I am using this particular one.

Deadpool.  There, I said it.  I freakin’ LOVE Deadpool.  And Deadpool LOVES chimichangas.  So without further ado, RECIPE TIME!

Strawberry Cheesecake Chimichangas

Yield: 6 servings Prep Time: 25 min Cook Time: 5 min


1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying

Other stuffs needed: toothpicks; deep-fry thermometer, large deep sided saucepan OR deep fryer


In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.

Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.

Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.

Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.

Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.

Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

.:Recipe Time – Slow Cooker Beef Pot Roast:.

Hello lovelies!  Any of you that know me, know how much I love pot roast.  It is the greatest most yummiest thing on the planet (not including corn on the cob!)  It makes my tongue happy and I enjoy gnawing.  So I share with you the recipe that I use for Pot Roast. (Now this is not an original recipe.  This was found on the net a long time ago and I have NO clue who created it, or what the site was!  SORRY! But I want to thank them.)  You all also know that I love me a slow cooker meal.  Easy peasy lemon squeezie!  Enjoy my lovelies.

Slow Cooker Beef Pot Roast


  • 1 (5lb) bone in beef pot roast
  • 2 1/2 tbs all purpose flour (set aside 1 tbs)
  • Salt and Pepper to taste
  • 2 tbs vegetable oil
  • 8 oz mushrooms
  • 1 tbs butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs tomato paste
  • 2 1/2 cups chicken broth
  • 1 cup baby carrots, or 3 medium carrots chunked
  • 2 stalks celery, chunked
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme


  1. Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
  2. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
  3. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
  4. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
  5. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
  6. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
  7. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
  8. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
  9. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Now, keep in mind that anything can be optional on this.  Don’t want mushrooms?  You don’t need to add them.  Don’t have fresh rosemary and thyme?  Dried will work, but it won’t taste quite as good (in my opinion anyway.)  Just know that you can fiddle with this until YOU are happy with what YOU have created.  This is more of a guideline than a rule alright.  Make any recipe YOURS.  Make it unique to you and it will be enjoyed!

Much Love,


.:Recipe DIY – Mulled Cider:.

The world is freezing friends and I hate it. I am not a cold person. I am not a snow person. I would much rather sit inside a warm house, on a heater, with enough blankets to smother a small army. Yes, my dears, I am that person.
I hate… no… LOATHE the cold in any way, shape or form. So in celebration of said cold (LIES! LIES AND SLANDER!) I give you:

Mulled Cider

Serves: 8
Prep Time: 5 minutes
Total Time: 20 minutes

Make this an adult only beverage by using dry cider and adding a small bottle of dark rum

What ya need ta use:
2 liters of sweet apple cider
½ liter fresh orange juice
½ tsp nutmeg
½ tsp cinnamon
¼ tsp ginger
Cinnamon sticks
apple slices
orange slices

What ya need ta do:
In a large pan combine the apple cider, orange juice nutmeg, cinnamon and ginger. Simmer slowly on low heat for about 15 minutes. Take care that the cider does not boil. Add the cinnamon sticks and orange slices to float in the pot and serve warm.
You can refrigerate any leftover mulled cider, it’s nice cold as well.

Simple right? And it is so delicious.

.:Monday Make A Thingie:.

Hello my darling friends.  I hope this post finds you doing well.  Today is Monday and we all know what that means.  Oh, wait, perhaps not!  Today is Monday Make A Thingie.  It basically means that I find some awesome DIY and share it with you.  It is either crafts, or food, or or… Ooooh food crafts!  O.O

Today’s DIY is going to be another recipe from my kitchen to yours.  I do hope you enjoy. 🙂

Homemade Wonton Soup


  • 30 square wonton skins
  • 1 egg white, lightly beaten
  • 2 tbsp finely chopped scallion, to serve
  • 1 tbsp chopped cilantro leaves, for garnish (optional)


  • 6 oz ground pork – not too lean
  • 8 oz raw shrimp – shelled, deveined and chopped
  • 1/2 tsp gingerroot – finely chopped
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing rice wine
  • 2 tsp scallion – finely chopped
  • pinch of sugar
  • pinch of white pepper
  • dash of sesame oil


  • 8 cups chicken stock
  • 2 tsp salt
  • 1/2 tsp white pepper


  1. Mix together the filling ingredients and stir until the texture is thick and pasty.  Set aside for at least 20 minutes.
  2. Place a teaspoon of the filling into the center of a wonton skin.  Brush the edges lightly with the egg whites and press the edges together diagonally to seal (they will look like triangles y’all!).  Bring the opposite points together towards each other and press them, creating a flower like shape.  Repeat with the remaining skins and filling.  Set them aside.
  3. Bring the stock to a boil and add the salt and pepper.  When ready, place the created dumplings into the pot and allow them to boil in the stock for about 5 minutes.  You will notice the edges of the skin start to becoming wrinkled around the filling.  That is when you know they are done.
  4. Place the remaining scallions into individual bowls and pour the soup over top.  Garnish with a bit of cilantro.  Now, the cilantro is optional.  I personally do not like the soup with it, but my family does.  So I felt that I should add it so you can try it on your own.


I don’t know about y’all but I am now craving some soup.