Fried Rice

Yesterday at the store, a bottle of Soy Sauce became my muse.

When I shared my idea with my husband, he promptly replied, “DALE!” (Do it.) I took out my faithful Blackberry, searched and decided on Fried Rice.

I was a bit scared. To be perfectly honest…I’m always messing up my rice. I measure it the way my step-mother & father taught me, But somewhere along the way…DISASTER! Although, It’s gotten MUCH better throughout the years. Dare I say, Edible?!

As soon as I got home, I notice we didn’t have any leftover rice. So made some and placed the pot in the fridge until later.

Originally, I was going to add chicken, But noticed that someone left their steak from the night before untouched and I wasn’t about to throw that out. So it was used as well. 


Oil, as needed
2 cups cooked, cubed or shredded meat (I used ham, shrimp & steak)
1 onion, diced
Salt and pepper
3 cloves garlic, grated
1 teaspoon fresh ginger, peeled and grated
6 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen peas, carrots
1/2 cup of Water
1/2 cup of Soy sauce
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white.


Heat a large heavy-bottomed nonstick skillet over high heat. When hot add some oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Add the Shrimp. Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly, add some of the scallion green and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. In a large cup, Mix the water and soy. Season with Water/Soy sauce mixture and stir-fry the rice to coat evenly with oil.

Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the rest of the scallion greens. Stir all the ingredients together with the rice, taste and adjust the seasoning with soy sauce, if necessary.



Pineapple Salsa Salmon and Rice

Yesterday at my local market, they were doing a cooking demonstration. I had a couple minutes to spare and decided to taste the outcome. I must say there’s two things I really dislike eating; cilantro & salmon.  I didn’t know it was salmon until the lady said the name of the recipe towards the end. I opted to walk away with my plate just in case I didn’t like it. I didn’t want to offend anyone by throwing it away. So, I had to “suck it up” and took my first bite. I gasped in disbelief! I even went back to the lady and asked, “This can’t be salmon! I don’t even like salmon. Did you use magic?” She laughed and said, “Hun, I didn’t do anything differently than what the recipe called for.” She gave me the recipe and I gladly took it. I fully intend to make it for my family in the future. But for now…I share it with you.

Recipe & picture from Publix

1/2 lbs fresh pineapple chunks
4 salmon fillets (skin removed & check for bones; 1 1/2 lb, thawed)
1 cup refrigerated fresh salsa
1 tablespoon honey mustard
2 teaspoons cornstarch
2 teaspoons prepared horseradish
1/2 teaspoon lemon pepper seasoning
2 cups instant rice (*As a child of Cuban parents, I always cook rice from scratch, but to each their own.)

1. Combine pineapple, salsa, honey mustard, cornstarch, and
horseradish; set aside. Cook rice following package instructions.
2. Preheat large sauté pan on medium-high 2-3 minutes. Coat both sides
of fish with cooking spray; sprinkle with lemon pepper. Place fish in
pan; cook 3 minutes.
3. Turn fish and add salsa mixture. Cover and reduce heat to medium;
cook 5-7 minutes or until flesh separates easily. Serve fish and sauce
over rice.

Add a salad and its a quick dinner.

Taste the Rainbow Cupcakes

I’ve been an avid blog watcher of Curious Cupcakes on Livejournal. In ’08, I decided to face my fears and make Ice Cream Cones Cupcakes for my daughter’s birthday. Trust me, they won’t burn as long as you pay attention to what you’re doing. The end results came with tons of compliments, jealous mothers and a happy child.

Ingredients: Duncan Hines White Cake mix – 2 boxes, Neon food coloring, Homemade Cream Cheese Frosting, and Ice cream Cones.

Utensils: Ziplock bags, a (2-Cups) Pyrex measuring cup, 1 tablespoon, 1 fork, one drinking glass, bread pan, and a mixer.

For the batter: I mixed 2 boxes of Duncan Hines as instructed. In a drinking glass, placed an opened ziplock bag (quart) inside. This way you can be ready for the batter. Pour 2 cups of batter unto the Pyrex. Then add the drops of desire color. Mixed it with the fork. Then I used the spoon to scoop the bottom where the color settled. When it was well incorporated, I poured the batter into the waiting bag. Seal it up and moved on to the next color. I washed the Measuring cup, fork, spoon and started ALL over again. It sounds like a pain, I know.

The Batter

Once that was assembled, I prepared the frosting.


1 package of Cream Cheese, room temperature.

1 stick of butter, room temperature.

1 bag of Powdered sugar

1 teaspoon of Vanilla extract.

Mix the cream cheese & butter, scrape the sides. Add the Vanilla, mix. Finally add the powdered sugar, Slowly. I separated the frosting and made half pink and blue. But it’s up to you to decided. I used Ziplock bags to hold the frosting until it was time to use my piping bags. Stored it in the refrigerator for later use.

Now for the batter. Place the ice cream cones inside a bread pan. Then cut a tiny slit at the corner of each ziplock bag. Squeeze out a little bit of each color until its filled up half way. NO MORE THAN THAT! You don’t want to over fill them. I baked them as instructed on the box. But kept an eye on them. Before: Batter in the cones

After: What the cupcakes looked like without Icing.

Honestly, I had enough batter left over to make regular cupcakes and was able to find cute liners at my local Target.

Before: Left over batter in Cupcake liners.

After: A very cute Cupcake in a 60’s motif.

Once cooled for about an hour or so. It was time for the icing on the cake. Would you believe this was my first time using tips? For a cute touch I even added some star sprinkles on top.

The Finished Product

I hope you make it and may everyone give you tons of compliments.

Cornbread Pudding

*The Side dish that keeps them coming back for more.*
Years ago, I ran an e-group for mothers in my area. At the Thanksgiving get-together that year, a member shared her recipe for Cornbread Pudding. Its one of the simplest recipe you could ever make, but its so delicious!

Preheat oven 350 degrees

In a large bowl add
2 – boxes of jiffy cornbread mix
1 – can of corn
1 – can of cream corn
1 – cup of sour cream
1 – cup of butter (I use “I can’t believe its not butter”)
Mix and pour into a buttered square pan. (I use my BAKER’S EDGE pan)

Bake for 45 minutes.

Voila! That’s all.

Suggestion: It goes great with Chili.