Shrimp Fried Rice

Shrimp Fried Rice

Shrimp Fried Rice is one of our favorite dishes when we get take-out.  After the success of our Japanese Steakhouse Fried Rice, we decided to tackle our other favorite fried rice recipe.  Like our other fried rice recipe, this one uses day old rice and cooks super fast.  The fried rice that you get from take-out utilizes smaller sized shrimp, but we used full size shrimp to turn this side dish into an entree!  Check out our recipe below.

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Shepard’s Pie

With the Polar Vortex bearing down on us last week, I was craving some comfort food.  Nothing says comfort like, Shepard’s Pie.  A hearty meat stew topped with potatoes.  Delicious! This recipe was so delicious that I found myself going for thirds.  Yep, take that seconds.  Hopefully you will enjoy as much as we did. … Read moreShepard’s Pie

Personal Chicken Pot Pies

Individual Chicken Pot Pies

About a year ago I created personal Tuna Pot Pies.  They were delicious.  However, I never tackled the most common pot pie out there, the Chicken Pot Pie. So the other day when Dana asked for a chicken pot pie, I knew exactly how to make them.  I would make a perfect pot pie sauce … Read morePersonal Chicken Pot Pies

Samosa Pizza

Samosa Pizza

Today I am competing in my third FoodieFights.com cooking competition. I am currently 0/2, but hopefully the 3rd time is the charm. The gist of the competition is that there are six food bloggers, two featured ingredients and whole lot of glory. The featured ingredients for this Foodie Fight are peas and ginger. As soon as I heard the ingredients, I instantly starting thinking about the amazing Samosas that my friend Vishal brings me. His Mom makes the best food, and luckily she makes enough for me. I love the flavor and wanted to create a twist to this traditional meal. So, I decided to use the ingredients for a samosa pizza.

UPDATE – Voting has closed and this recipe was the winner of the FoodieFights.com competition. Check out Foodiefights.com for the results and write-up.

Samosa Pizza

Traditionally, these little bags of goodness are fried, but I decided to make a crispy crust to get the same texture.

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