Latest Recipes
Honey Garlic Shrimp Stir-Fry
Honey Garlic Shrimp Stir-Fry
Make this delectable shrimp stir-fry with honey and garlic for a speedy and satisfying weeknight dinner! Packed with juicy shrimp, crisp veggies, and a sticky sweet-savory sauce, it’s a family favorite that comes together in just minutes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw shrimp (peeled and deveined) | 1 lb (455g) |
| Minced garlic | 1½ tablespoons |
| Fresh ginger (minced) | 2 teaspoons |
| Crushed red pepper flakes | ½ teaspoon |
| Olive oil | 1 tablespoon + for cooking |
| Honey | ⅓ cup (115g) |
| Soy sauce | ⅓ cup (80ml) |
| Cooked white rice | For serving |
| Steamed broccoli | For serving |
| Scallions (thinly sliced) | For garnish |
Step-by-Step Instructions
- Place the shrimp in a resealable bag or bowl.
- Mix the garlic, ginger, olive oil, honey, and soy sauce to make the marinade.
- Pour half the marinade over the shrimp. Marinate in the fridge for 15 minutes. Reserve the other half.
- Heat olive oil in a medium pan over medium heat.
- Remove shrimp from marinade and cook for 1 minute per side until nearly opaque.
- Pour in the reserved marinade and cook until the shrimp are firm and the sauce thickens, about 5 more minutes.
- Serve over rice with steamed broccoli and garnish with scallions.
Nutrition Facts (Per Serving)
- Calories: 350
- Protein: 28g
- Carbohydrates: 30g
- Fat: 14g
- Sugar: 16g
- Sodium: 820mg
Cooking Tips
- Don’t overcook the shrimp – they become rubbery quickly. Just cook until they’re pink and firm.
- Use fresh ginger for the best flavor, but ground ginger works in a pinch.
- Add bell peppers, snap peas, or carrots for extra crunch and nutrition.
How To Make Classic French Toast
This iconic dish is all about the details. While French toast might seem simple, looks can be deceiving. For the perfect crispy outside and silky custard inside, follow this easy but indulgent recipe made with challah bread, eggs, cream, and warm spices.
Ingredients
| Item | Quantity |
|---|---|
| Large eggs | 6 |
| Whole milk | ¾ cup (180 mL) |
| Heavy cream | ¾ cup (180 mL) |
| Light brown sugar | 2 tablespoons |
| Kosher salt | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Vanilla bean paste or extract | 1 teaspoon |
| Challah bread | 1 loaf |
| Unsalted butter or ghee | For greasing |
For Serving
- Softened butter
- Pure maple syrup, warmed
- Flaky sea salt
- Fresh berries
Instructions
- Preheat a nonstick electric griddle to 300°F (150°C), or a nonstick skillet over medium-low heat.
- In a large bowl, whisk eggs. Add milk, heavy cream, brown sugar, salt, cinnamon, and vanilla. Mix until smooth.
- Slice challah and dip each slice into the custard for 20–60 seconds per side until saturated but not soggy.
- Grease the griddle with butter and cook soaked slices for 2 minutes on each side, or until golden brown and crispy.
- Wipe the pan between batches and add more butter as needed.
- Serve warm with butter, syrup, flaky salt, and berries. Enjoy!
Nutrition Facts (Estimated Per Serving)
| Calories | 380 |
| Protein | 12g |
| Fat | 18g |
| Carbohydrates | 40g |
| Sugar | 12g |
| Sodium | 320mg |
Cooking Tips
- Use day-old challah for better texture.
- Don’t overcrowd the pan; cook in batches if needed.
- Adjust soaking time based on bread thickness.
- Sprinkle powdered sugar for added sweetness.
- Pair with coffee or fresh juice for a full breakfast.
Bulgogi Mac And Cheese
Indulge in a rich and bold flavor experience with this Bulgogi Mac and Cheese. Tender marinated ribeye steak meets creamy, spicy mac & cheese for the ultimate comfort food fusion!
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Boneless ribeye steak | 1 lb (425 g) |
| Low-sodium soy sauce | ¼ cup (60 g) |
| Peeled and grated pear | ½ cup (75 g) |
| Brown sugar | 2 tablespoons |
| Toasted sesame oil | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Gochujang | 2 tablespoons, divided |
| Vegetable oil | 2 tablespoons |
| Kraft® Deluxe 4-Cheese Mac & Cheese | 14 oz (395 g) |
| Green onions, sliced | 2 |
| Toasted sesame seeds | 1 teaspoon |
Instructions
- Wrap the steak in plastic wrap and freeze for 2 hours to firm it up for slicing.
- In a bowl, whisk together soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, and 1 tbsp gochujang.
- Slice the steak ¼ inch thick against the grain. Add to the marinade and refrigerate for at least 2 hours or overnight.
- Heat vegetable oil in a skillet over high heat. Sear the marinated meat in batches for 2–3 minutes per side.
- Prepare the Kraft® Mac & Cheese as per package instructions. Stir in the remaining 1 tbsp gochujang (or more for extra heat).
- Plate the mac & cheese, top with bulgogi, and garnish with green onions and sesame seeds.
- Serve hot and enjoy!
Estimated Nutrition (per serving)
- Calories: 720
- Protein: 34g
- Fat: 41g
- Carbohydrates: 50g
- Sugar: 12g
- Fiber: 2g
Cooking Tips
- Use Asian pear for authentic bulgogi flavor, or substitute with apple.
- Don’t overcrowd the pan while searing meat – it helps with caramelization.
- Adjust gochujang to your spice preference.
- Add a splash of the mac & cheese pasta water to thin out if needed.
General Tso’s Chicken Roll
Experience a delightful twist on a classic favorite with this General Tso’s Chicken Roll. It’s a scrumptious fusion of crispy chicken, tangy sauce, and fresh veggies, all wrapped up in a cozy blanket of sushi rice and nori.
Ingredients (for 3 servings)
| Ingredient | Amount |
|---|---|
| Chicken breasts | 3 |
| Salt & pepper | To taste |
| Snap peas | 12 |
| Carrot, thinly sliced | 1 medium |
| Sesame oil | 1 tsp |
| Garlic, minced | 4 cloves |
| Fresh ginger, chopped | 1 tbsp |
| Chicken stock | 2 cups (480 mL) |
| Sugar | ¼ cup (50 g) |
| Chili flakes | 1 tsp |
| Rice vinegar | 1 tbsp |
| Dark soy sauce | 1 tbsp |
| Tomato paste | 1 tbsp |
| Cornstarch slurry | 2 tsp cornstarch + 2 tsp water |
| Canola oil, for frying | 5 cups (1.2 L) |
| Cornstarch, for coating | 1 cup (125 g) |
| Cooked white rice | As needed |
| Sesame seeds | 1 tbsp, for garnish |
| Scallions, sliced | ¼ cup (25 g), for garnish |
Step-by-Step Instructions
- Pound each chicken breast to about ¼-inch thick, season with salt and pepper.
- Place snap peas and carrots at the bottom of each chicken breast and roll tightly. Wrap in plastic wrap and chill for 30 minutes.
- In a saucepan, heat sesame oil and toast garlic and ginger. Add stock, sugar, chili flakes, vinegar, soy sauce, tomato paste, and slurry. Simmer until thick.
- Heat oil in a deep pot to 350°F (180°C). Unwrap rolls, coat in cornstarch, and fry for 5 minutes on each side until golden and cooked through.
- If needed, finish cooking in a 325°F (170°C) oven until internal temperature reaches 165°F (75°C).
- Slice rolls, serve over rice, and pour sauce on top. Garnish with sesame seeds and scallions.
Nutrition Facts (per serving)
- Calories: 1178
- Fat: 119.6 g
- Carbohydrates: 22.6 g
- Fiber: 1 g
- Sugar: 5.6 g
- Protein: 6.3 g
Cooking Tips
- Ensure the chicken is thin for even cooking and easier rolling.
- Refrigerating helps the rolls hold their shape before frying.
- Use a meat thermometer to check doneness inside.
- Pair with pickled ginger or a light cucumber salad for extra freshness.
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