Nong Shim Instant Wicked Noodles Recipe

Eating instant noodles by themselves is grade school. If you're out of college, you should at least be steppin' up your cookin' game, even if it's just a little bit. And this means turning those instant noodles into something a little more awesome.

My favorite recipe: Boil half water, half chicken broth. Add green onions and Kimchi, and just enough of the spice packet for flavor. Add the noodles. Once the noodles are almost cooked, add two large eggs. Once done, drink the soup or save the extra for rice. It's deliciouso.

Sally's Epic Tuna Casserole Recipe

Gonna miss that little girl. Gonna miss her tuna casseroles even more. Here's the top secret family recipe:

Empty half a box of pasta shells (or more), 2 cans of condensed mushroom soup, 3 cans of tuna (or more if it doesn't seem like enough), 4 tablespoons of mayo, a few handfuls of whatever kind of cheese you want (shredded), dried basil, garlic powder and parsley, salt, pepper, and crushed up Cheez-Its and melted butter on top. 

Cool the shells almost all the way through, maybe 2 or 3 minutes shy of being fully done. Mix everything together in a bowl, except Cheez-Its and butter. Place it in a pan and sprinkle Cheez-Its over the top (smother it!). Then pour half a stick of melted butter over that.

Preheat oven to 350 degrees and bake for 30ish minutes or a little more until it's golden brown and bubbling. If you want more moisture in it you can put more mushroom soup in it.

Fried Egg Sandwich Recipe

I'm hungry.

• 1 tablespoon mayonnaise
• 1/2 teaspoon or more, to taste, 
• Sriracha chile paste
• 2 slices lightly toasted whole grain bread
• 1 fried egg
• 2-3 thin slices of Gruyere
• Handful of mixed greens
• Freshly cracked salt and pepper, to taste

Mix mayo and Sriracha to make aioli. Spread the aioli over lightly toasted whole grain bread, and place a fried egg on one slice. Then, cover egg with cheese like Gruyere. And finally, sprinkle with some greens and freshly cracked salt and black pepper. Top with second slice of toast.

Charlotte Tolhurst’s Egg Sandwich Recipe

Food photographer-cooks. We need more of them. They're like Picasso's... armed with pastry buns and spoons. 

• 1 egg
• 5 hand cut slices chorizo (about 5mm or a little less than 1/4 inch thick)
• A hand full of rocket
• A little olive oil
• Pesto stuffs

Fry the chorizo in a hot pan with a little oil - not too much as the chorizo will produce its own oil. When the chorizo is starting to crisp up move to the side of the frying pan and fry your egg until the white is cooked through and the yolk is still runny.

Slice open a ciabatta roll and fill with the chorizo then the rocket and top with the egg, finishing with a drizzle of pesto. Yum.

Mexican Weekend Bacon Wrapped Hot Dog Recipe

"I want to make stuffed hot dogs," he added, "on the grill." 

• 8 hot dogs
• 8 hot dog buns 
• 8 slices bacon 
• mayonnaise, as needed
• ketchup, as needed
• mustard, as needed
• 1 bag coleslaw
• 1 jar coleslaw sauce
• 2 jalapeno peppers (optional) 
• 1 (15 ounce) can pinto beans (non refried) or chili bean

Mix up the coleslaw with coleslaw sauce, along with some chopped jalapenos if you want it extra spicy. Place aside.

Wrap bacon around each hot dog and put on the skillet/grill and cook until bacon is done (cook the bacon to your satisfaction). The bacon usually sticks to the hot dog, but if it doesn't, you could use toothpicks to keep them together. While waiting, warm up the beans/chili.

Spread mayonnaise on the hot dog buns. Put the bacon wrapped hot dog on the bun, at this point you may put the ketchup and mustard as desired. Pour about 1 spoonful of beans/chili over the hot dog. Throw coleslaw mix on top and serve.

Grilled Feta Quesadillas Recipe

Although you wouldn't think it would work, the olives, cucumber, and feta merged with Mexican combination is utterly fantastic! Seriously, you gotta try this.

• 3 ounces fat-free cream cheese (optional)
• 1/2 cup shredded reduced-fat Mexican cheese blend
• 1/3 cup crumbled feta cheese
• 1/2 teaspoon dried oregano (or basil or anything Italian)
  
• 4 flour tortillas (6 inches), warmed
• 1/4 cup chopped pitted ripe olives (can be replaced with BBQ pulled pork if you're a carnivore)
  
• 2 tablespoons diced pimientos
• 1 green onion, chopped

In a small bowl, beat cheeses with oregano until blended. Spread 3 tablespoons of cheese mixture over half of each tortilla; top with olives, pimientos and onion. Fold tortillas over.

Coat grill rack with cooking spray before starting the grill. Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown. Cut each quesadilla into three wedges. Serve warm.

Via Taste of Home

Asian Garlic Pasta Recipe

Mmmmm... time for some Asian fusion. This one serves 4-6.

• 12 ounces spaghetti
• 5 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 1/2 cups green onion, chopped
• 2 1/2 tablespoons fish sauce (can be found in the "Asian" section of the grocery store)
• 2 tablespoons soy sauce (Nama Shoyo works quite well since it's raw and fermented)
• 1 tablespoon organic whole cane sugar or Sucanat (to read more click here)
• 1 tablespoon water
• Sesame Seeds (optional)

Bring water to boil in a large pot over high heat. Cook spaghetti to al dente according to package directions. Drain noodles and set aside.

Melt 5 tablespoons butter over medium heat in a large sauté pan. Stir in garlic and onions and cook for 1-2 minutes until garlic is fragrant and onions begin to soften. Stir in fish sauce, soy sauce, whole cane sugar and 1 tablespoon water. Stir until sugar dissolves. Add noodles and toss until coated. Sprinkle with sesame seeds if desired. Serve immediately.

Via Deliciously Organic.

Honey Teriyaki Chicken & Broccoli Stir Fry Recipe

I haven't written one of my yummy recipes in a long while, so here goes a traditional Chinese mash-up I'm sure you'll love.

• 1/2 c. light soy sauce
• 1/2 c. orange juice
• 4 tbsp. honey (substitute with brown sugar if needed)
• 1 clove garlic, crushed
• 1 tsp. ginger
• 1 tsp. cornstarch
• 1 1/2 lb. chicken (cut in bite-size pieces)
• 1 tbsp. olive oil
• 1 bunch broccoli
• 1 lg. onion

Combine first 6 ingredients with 1/4 cup water in bowl, mixing well. Put about a cup of the marinade aside. Marinate the chicken in remaining honey teriyaki sauce for 10 minutes or longer. Drain chicken, tossing used marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside.

Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add 1/4 cup water, cover and steam for 3 minutes or until broccoli is tender-crisp. Return chicken to skillet, adding marinade. heat through, stirring constantly. Serve over rice with a fried egg.

Corn Con Queso Fresco Recipe

Now here's a goodie to boost your mood for the weekend. Whether it be dealing with the stormy weather on the East coast or blazing sun on the West, there's nothing like some grilled corn with paprika and queso fresco.

• 2 tablespoons butter
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 2 tablespoons chopped cilantro leaves
• Salt
• Freshly ground black pepper
• 4 corn on the cob
• Queso fresco cheese
• Lime wedges

Heat oven to 375 degrees F.

Combine the butter, cumin, paprika, cayenne pepper, cilantro, salt and pepper, to taste.

Rub corn with the butter mixture. Wrap in foil and put in the oven. Cook for 20 to 25 minutes. Unwrap from foil, top with queso fresco and a squeeze of lime. Serve immediately.

Hella Good Baked Chicken Tenders Recipe

And man, did I mention simple? This is easy peasy chicken bakin' yo!

• 1 lb chicken tenders
• 2 tablespoons light mayonnaise
• 1/2 cup Italian seasoned breadcrumbs
• 1/2 cup parmesan cheese

Preheat Oven to 425°F. Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise. Mix bread crumbs and cheese in a gallon-size zippie bag.

Prepare baking sheet with cooking spray. Put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat. Place chicken tenders in a single layer on prepared baking sheet. Continue until all tenders are coated and on the baking sheet.

Bake in preheated oven for 8 minutes. Gently flip each one, so as not to remove the breading, and bake an additional 8 minutes. Serve with your favorite dipping sauce.

Aye, Aye... Captain Crunch Chocolate Chip Cookies Recipe

I'm going to let you in on a little secret. First, you need some parchment paper. Second, you need to follow this recipe...

• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• 1 cup Captain Crunch Flour (pulverized Captain Crunch)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mini chocolate chips

Using a stand mixer, combine the butter and sugar, and beat on medium-high for about 3 minutes. Add eggs, one at a time, scraping down the bowl after each addition. Add vanilla and beat for another 30 seconds.

Reduce to low speed and add the flour, Captain Crunch Flour, baking soda, and salt. Mix until completely combined. Add chocolate chips and mix until fully incorporated.

Spray baking sheets with baking spray (you will need it, they want to stick). Bake at 375 degrees for 7 minutes for mini cookies (using a TBSP as a scoop) or 9 minutes for regular size (using a cookie scoop). Let cool at on sheet for 3 minutes, then move to rack to finish cooling.

Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette Recipe

Ah, that smokey Jalapeno spice! How I love it so. Here's a recipe I just tried out tonight and man, was it bomb-diggity! Try it yourself - it tastes like a million bucks, but can be had for about $15!

Charred Jalapeno-Basil Vinaigrette:

• 1/2 tablespoon olive oil
• 1/2 jalapeno pepper, minced
  
• 2 tablespoons diced red onion
• 1 tablespoon finely chopped garlic
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 cup rice wine vinegar
• 1/2 cup olive oil added later
  
• 1 tablespoon sesame oil
• 1 tablespoons basil chiffonade
• 1/2 tablespoon ancho chile powder
• Salt and freshly ground pepper

Red Snapper:

• 4 tablespoons olive oil
  
• 2 whole red snappers (about 1 pound each) cleaned and scaled
• Salt and freshly ground pepper

Make the vinaigrette first. Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.

As for the fish, make sure you cook it naturally. In a medium skillet over medium heat, heat the oil until it begins to smoke and then add the butter. Season the fillets on both sides with salt and pepper to taste. Cook for 2-3 minutes per side, starting with the skin-side down. Remove the cooked fillets to a warm plate and serve immediately with the vinaigrette.

Stir-Fry Snow Peas with Shrimp Recipe

Nothing like an immaculate seafood dish to celebrate one of Asia's favorite veggies; the snow pea.

• 1/2 lb snow pea (washed, tips cut, and strings pulled)
• 1 carrot (peel and sliced)
• 10 pieces of large shrimp (clean and deviened)
• 1 tbsp oyster sauce
• 3 cloves fresh garlic (peel and chopped)
• 1 tbsp oil

Cut the tip off the snow peas and pull out the tough string that runs along its side (this will take a while). After you're done, wash them and drain, and set it aside.

Heat a skillet or wok at high heat with oil. Add in chopped garlic, then clean fresh shrimp. Stir-fry the shrimp for 30 seconds or until it curls. Toss in thinly sliced carrots, snow peas, and mix in the oyster sauce.

Toss in and stir the snow peas with the shrimp. When the peas look start to look deep green, season a bit with white pepper, and serve immediately. Do not over cooked snow peas - it tends to lose the crunchiness and become soggy over time. Try to keep the stir-frying under 3 minutes.

Paula's Watermelon Cooler Recipe

Here's something that's fresher than a box of Zip Lock bags. Try replacing the water with 80 proof Vodka if you're looking for some fun.

• 1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
• 1 cup lemon sorbet
  
• 1 lemon, zested
• 1 1/2 cups cold water
• Watermelon wedges and mint, for garnish

In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.

Filipino Ginataang Gulay Vegetables Simmered in Coconut Milk Recipe

Ginataan means mixing a variety of ingredients such as vegetables, seafood, or fruits are simmered in coconut milk. It can be sweet or savory, but I like it warm and hearty. Here's an nice easy little recipe to make these dirty little recession days pass by a bit better.

• 1 clove garlic, minced
• 1 tablespoon ginger, julienned
• 1 small onion, diced
• 1 tablespoon vegetable oil
• 2 Japanese eggplants (or any varietal, about 1 pound), cut into 1/2-inch cubes
• 1/2 pound green beans, cut into 2-inch lengths
• 2 tablespoons fermented shrimp or crab paste
• 12 ounces canned or freshly squeezed coconut milk
• hot chiles, to taste (optional)

In a heavy saucepan, saute the garlic, ginger, and onions in the vegetable oil over medium heat until the onion is translucent, about 5 minutes. Add the eggplant and green beans and cook for 2 minutes while stirring frequently.

Stir in the shrimp paste, coconut milk, and hot chiles (if using). Cover the saucepan and simmer for about 8 minutes, or until the vegetables are tender.

Taste and adjust the seasoning with either more shrimp paste or salt if necessary. Serve with hot rice and enjoy!

Party Boy Does It Again With A Skittles Vodka Recipe

Surely, it's not the most original idea, but it'll infuse alcholism with fun, something your parents always warned you about as a child. Now let's get started. You will need the following:

• One 1.75 liter bottle of vodka (I used Stoli - you don’t need the most expensive vodka, but do avoid the cheap ones)
• Five 8.5 ounce flasks or bottles
• One 1 pound bag of Skittles
• Five empty plastic water bottles
• A funnel
• Bowls for separating the Skittles into flavors
• A measuring cup (not pictured)
• Coffee filters or paper towels

Start by simply separating the Skittles into flavors. Fill your water bottles with 6 ounces of vodka each, then add each of the separated Skittles into their corresponding "infusion" bottle. Give each bottle a good shake - the more, the better.

Once all the Skittles all dissolved, you'll get precipitate floating around. Get rid of it by using a measuring cup lined with a coffee filter. Strain out the muck, pour the liquid into a flask or bottle, then chill the bottles for several hours before serving. The resulting concoction should be a hangover-inducing, potent, yet mildly sweet tasting, cocktail for pedobears.

Celery, Apple, and Carrots Stir-Fry Recipe

Nothing like a small twist to bring some life into that run-the-mill stir-fry formula. Here's one that worked tonight for me.

• 2 tablespoons peanut oil
• 1 cup matchstick-size strips carrots (about 3 medium)
• 1 cup matchstick-size strips celery (about 3 long stalks)
• 1 cup of finely chopped red apples
  
• 1/4 cup of cashews
• 1/2 tablespoon Hoison sauce
• 1/2 tablespoon Worchester sauce
  
• 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 2 teaspoons Asian sesame oil

Heat wok over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl, then add apples, celery, and carrots. After a few minutes, add in the Worchester and Hoison mixture. Let it cook covered for about 5 minutes.

Add the remaining Cashews, Shaoxing cooking wine, sugar, salt, and white pepper to the wok. Stir-fry to blend for about another 5 minutes. When apples look like they've about had it (nice and soft), remove the pan, stir in sesame oil, and serve.

Banana Nut Bread with Pecans/Walnuts Recipe

This is probably the best banana nut bread recipe I have ever had. It's adapted from one at Food Network's own masterful bakers, Tyler Florence. Lastly, for the record, this recipe is much easier if you have lots of bowls and a mixing stand available at your disposal. You can still whisk if you'd like, it just takes a lot longer.

• 2 cups all-purpose flour (wheat substitution works, too)
  
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
  
• 4 overripe bananas (you're looking for a dark brown skin)
  
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup pecans or walnuts, finely chopped
• Confectioners' sugar, for dusting

Preheat oven to 350 degrees and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, salt, and cinnamon; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together (in a separate bowl) for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

Spinach Nuggets In Your Face Recipe

Nuggets in yo' face! Better yet, spinach in yo' face! Have a go at this recipe if you're bored and want a healthy replacement for McDonald's chicken nuggets. This makes about about 2 dozen.

• 1 package (10-ounce size) of frozen chopped spinach
• 1 tablespoon dried minced onion
• 2 tablespoons butter or margarine
• 1 c. breadcrumbs
• 1/4 tsp. celery salt
• 1/2 tsp. nutmeg
• 1/4 tsp. basil or parsley
• 1/4 tsp. pepper
• 1/2 c. grated Parmesan cheese
• 1 egg, beaten

Cook spinach according to package directions (microwave covered for 7 minute) then drain. Add the dried onion. Add the butter, breadcrumbs, herbs, cheese and eggs. Shape into 1-inch nuggets. (They can be frozen at this point if you wish to save some for later).

Place spinach nuggets on a greased baking sheet layered with parchment paper. Bake at 375 degrees about 7-10 minutes. OR you could bread them (flour-egg-breadcrumb trio) and fry for extra flavor.

Note: To make handling less messy, drop small amounts on a baking sheet lined with parchment paper, then freeze for a few minutes before shaping.

Bonafide Badass Molasses Cookies Recipe

Who doesn't love some gingery-cinnamon sugar overload? I do, I do!

• 1/2 c. butter, melted
• 1/4 c. vegetable oil, such as canola
• 1 c. brown sugar, packed
• 1 egg
• 1/4 c. molasses
• 2 c. all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/2 c. white sugar, for rolling

Combine butter, oil, and brown sugar in a mixing bowl and whisk for 5 mintues. Add egg, mix until combined, then add molasses. Mix flour, baking soda, salt and spices in a separate small bowl and add slowly to wet mixture until fully incorporated. Place mixture in the fridge for 30 minutes to firm up.

Preheat to 375 degrees. Place white sugar in a small shallow bowl and gather about a tablespoon of dough in your hands, roll in a ball, and toss in the sugar to coat. Place on lined baking sheet, and repeat with the rest of the dough. Place cookies about 1 inch apart, as they spread quite a bit. Press down on cookies with a flat bottomed drinking glass, so they are about 1/4 inch thick. Bake for 6-8 minutes until slightly firmer but still a little soft. There should be little change in their color, so you don’t really want them to brown. Store in an airtight container for 1 week or in the freezer, up to 3 months. Enjoy!