Category: Recipes

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Flatbread pizza is a simple and delicious recipe that is easier to make than regular pizza. With a thin and chewy flatbread crust that is topped with your favorite pizza toppings, it’s even better than takeout and always a hit!

I am a HUGE pizza fan. I definitely don’t feel guilty about it either. Some things in life were meant to be enjoyed, and pizza is at the top of that list. If you love pizza too, you’ve got to try this Bubble Pizza, this amazing and simple White Pizza, and this yummy Taco Pizza.

Flatbread Pizza Recipe

I love this flatbread pizza recipe for so many reasons! For starters, it’s made on flatbread instead of a traditional pizza dough. That makes it easier to make without compromising on flavor. Flatbread is a delicious thin bread kind of like naan or pita bread, and it can be flavored or plain. You can pick it up from the store in the bread section, or you can make your own at home with the recipe I’ve linked below. Either way you make it, flatbread pizza might be your new favorite.

The amazing thing about pizza when you make it at home is that you can literally make it exactly the way you want it! When I’m making one just for me, I love a drizzle of olive oil and some mushrooms and parmesan cheese. Sometimes I’ll add some spinach for a pop of color. You can add things like pesto, sausage, garlic, and really any pizza sauce you like. I share more of my favorite pizza sauce recipes below in the recipe box.

Ingredients

The key to a good flatbread pizza is, of course, the flatbread! I love making my own simple flatbread at home because it tastes better than store bought and you can pop them in the freezer. Then they are ready to pull out anytime you need them. You can also buy a lot of great options from the store. The measurements are listed below in the recipe card.

• Flatbread: Flatbread is a simple, very flat dough. It’s similar to pita bread and makes the perfect simple crust for pizza. I love making my own, but there are a lot of great options at the grocery store too.
• Marinara Sauce: Homemade pizza sauce is just what this pizza needs! The sauce is so easy to make, but if you are in a rush you can definitely pick up your favorite brand at the store.
• Mozzarella Cheese: This is the key to a perfectly melty pizza. You can add other cheeses as well, but I think every pizza needs mozzarella.
• Pepperoni: You can buy whatever type of meat you like, but my family definitely prefers pepperoni.
• Basil Leaves: Fresh basil leaves add a pop of flavor and color. It really makes a difference!

How To Make Flatbread Pizza

Because you are using flatbread that is already baked, you just have to cook this flatbread pizza in the oven until the cheese is melted. It’s a no fuss recipe that anyone can perfect. You won’t have to worry about whether it’s done or not, and it also makes the perfect freezer pizza. More about that below!

1. Prep: Preheat oven to 400 degrees Fahrenheit.
2. Line Pans: Line a baking sheet with parchment paper and place the flatbreads on the prepared pan.
3. Add Sauce: Spread ¼ cup marinara sauce over each flatbread.
4. Add Toppings: Top each flatbread with ½ cup mozzarella cheese, and 10 slices of pepperoni.
5. Bake: Bake for 8-10 minutes until the flatbread is golden and crisp around the edges. If desired, broil for 1-2 minutes to brown the cheese.
6. Garnish: Garnish with fresh basil leaves and red pepper flakes if desired.
7. Enjoy: Slice and enjoy!

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Moo Goo Gai Pan is a classic Chinese dish! Tender chicken pieces and mushrooms with crisp vegetables such as carrots, water chestnuts, and snow peas all stir-fried together with a savory sauce. Way better than take out and it only 20 minutes!

I am all about skipping the take out and making Chinese food at home. If you love Chinese food as much as I do try this Skinny Slow Cooker Kung Pao Chicken, Awesome Kung Pao Shrimp or Instant Pot Beef and Broccoli.

Moo Goo Gai Pan Recipe

Seriously! Skip takeout and make this at home. It’s one of my all-time favorite Chinese dishes. Don’t get me wrong, I love me some takeout, but I also love to make moo goo gai pan at home and enjoy it in the comfort of my sweatpants. It is so much better than I thought it could ever be! The combo of tender chicken pieces and crisp veggies all in a savory sauce is amazing. You are going to love how easy and delicious this moo goo gai pan recipe is! It truly is better than takeout.

There is little to no seasoning on moo goo gai pan. Just the perfect sweet and savory sauce that enhances all the flavors in this dish! You will have dinner on the table in less than 20 minutes. If you are craving Chinese food, skip those expensive food delivery apps and make this Moo Goo Gai Pan recipe instead! You won’t regret it and your family will love every bite!

Ingredients for Moo Goo Gai Pan

This is everything you need to make a delicious moo goo gai pan stir fry! All the flavors from the ingredients blend so well together to make this a fresh and hearty meal. Check out the recipe card for exact measurements!

• Olive Oil: Used to cook the chicken in.
• Chicken Thighs: I cut my chicken thighs into 1 inch chunks but if you like the classic Chinese thin sliced cuts of meat that will work too. Just be sure not to overcook your sliced chicken since it is thinner. If you don’t want to use thigh meat, you can also use boneless skinless chicken breasts.
• Salt and Pepper: Help to enhance all of the tasty flavors of moo goo gai pan. Season to taste!
• Vegetables: The great thing about stir fries is that you can throw in leftover veggies that you have in the fridge. I used carrots, mushrooms, water chestnuts, and snow peas! Bok choy, bamboo shoots, celery, or cabbage are great options as well.
• Chopped Green Onions and Sesame Seeds: For garnish! These add a little extra flavor and also give the moo goo gai pan great presentation.

For the Sauce:

• Chicken Broth: This is the liquid gold that makes the moo goo gai pan sauce come to life! It adds depth of flavor and richness to the dish.
• Soy Sauce: This umami bomb ties everything together in the sauce. It gives the dish that classic savory taste we all know and love.
• Brown Sugar: Sweet, sweet brown sugar! This guy brings balance to the moo goo gai pan sauce by adding a touch of sweetness that complements the salty and savory flavors.
• Garlic: This tiny but mighty ingredient packs a flavorful punch in the sauce. It adds a subtle yet powerful garlicky aroma and taste that will make your mouth water.
• Hoisin Sauce: This sweet and savory sauce is a staple in Chinese cuisine, and it adds a unique flavor to the moo goo gai pan sauce.
• Sesame Oil: Just a small amount of sesame oil goes a long way in adding nuttiness and depth to the sauce.
• Cornstarch: Cornstarch is the key to achieving the perfect consistency in the moo goo gai pan sauce. It thickens the sauce just enough to coat the chicken and veggies without being too heavy.
• Water: Last but not least, water! It’s what helps to bring all the ingredients together and create a delicious, cohesive sauce. It’s like the glue that holds everything together, and also helps to adjust the sauce’s consistency.

Recipe for Moo Goo Gai Pan

You can’t go wrong with this Chinese dinner staple. It’s quick, simple to make and served up hot and ready in less than 20 minutes. Time to gather up your ingredients and a saucepan! This saucy, savory dish is the perfect solution for a hungry family on busy weeknights.

1. Cook Chicken: In a large skillet or wok add the olive oil and turn to medium high heat. Then salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.
2. Sauté Vegetables: Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snow peas and sauté for a minute more.
3. Whisk Sauce Ingredients: To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.
4. Combine: Add the chicken back to the wok and pour the sauce on top and let simmer until it starts to thicken.

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There’s no reason to save Tuna Steaks for eating out, make them yourself for a gourmet restaurant experience in the comfort of your home. Not only are they full of healthy nutrients, they are delicious and a real treat any day of the week.

I love all things sushi. If sushi is on the menu, I am definitely ordering it! I love tuna especially. I never really cooked with tuna at home because I thought it would be too difficult to cook, and I didn’t want to mess it up. But it’s actually easier to work with than you think! You’ll fall in love with these tuna steaks. Then you’ll have to try this Seared Ahi Tuna, this delicious Tuna Melt, and this yummy Poke Bowl with Tuna.

Tuna Steak

Tuna steaks are the best addition to any salad (especially this Asian Ramen Salad), or just served on top of some rice along with garlic edamame. They are so juicy and flavorful, and a great dish to serve for a special occasion. You can actually find tuna for a great price, which makes this dish a great option any day of the week. I ended up making this recipe twice in one week because we all loved it so much!

I answer a lot of questions about what kind of tuna to choose and how to pick out the best piece in my tip box below. The best part about this recipe is it takes just minutes to cook! If you didn’t want to let it marinade, you can have these stakes ready in under 10 minutes. It’s flavorful and really unique! You can add more to the meal to make it more filling. I prefer serving them with instant pot rice and air fryer green beans.

Ingredients

You could get away with less ingredients than this, but I like to make a yummy marinade for these tuna steaks. It’s fun to add different flavors because you get a whole new experience each time. You could add things like honey, sesame seeds, parsley, and cayenne pepper. I love switching up the flavors all the time. You can find the measurements below in the recipe card.

• Water: This is to make the marinade.
• Lemon Juice: Acid goes great with tuna, and helps to bring out all the amazing flavors.
• Soy Sauce: Soy sauce is a fermented bean sauce that is salty and full of flavor. You can choose a low sodium version if you are worried about the salt content.
• Sesame Oil: It’s nutty and so flavorful, you’re going to love it!
• Cardamom: This adds warmth and sweetness to the dish.
• Thyme: Fresh or dried thyme goes great with tuna.
• Pepper: Freshly ground black pepper has more flavor, I always use it in the recipes that call for pepper.
• Garlic: Garlic cloves are the perfect pair with these other ingredients.
• Tuna Steaks: You should be able to find tuna steaks at your local grocery store in the fish section. Mine were a little less than an inch thick.

Tuna Steak Recipe

If you are confident cooking a regular steak, then you are overqualified for cooking a tuna steak. All you do is marinade and sear on a skillet! I prefer to use my cast iron, but a non-stick skillet will work great. Make sure that you pay attention to how thick your steak is because a thinner steak will cook faster, and a thicker steak may need a few more minutes on both sides. If you are cooking on a grill, then they will likely cook faster than on the skillet. The steaks should be seared on the outside and medium-rare on the inside.

1. Mix Marinade: In a mixing bowl, combine your water, lemon juice, soy sauce, sesame oil, cardamom, thyme, and minced garlic. Then mix until well combined.
2. Add Marinade to Steaks: Pour your marinade into a large plastic bag and then place your tuna steaks in the bag with the marinade. Push out as much air as you can and thoroughly coat the steaks in the marinade.
3. Marinade for 20 Mins: Allow the tuna steaks to marinate for 20 minutes at room temperature.
4. Cook in Skillet: Heat a skillet over medium high heat, once the steaks are marinated and ready, then remove them from the bag and then place them on the heated skillet, cook each side for about 2 minutes. Brush the steaks with more of the marinade as they cook to add more flavor.
5. Rest: Once you have cooked both sides of each steak remove them from the skillet, the internal temperature should reach 125 degrees fahrenheit. Allow them to rest for 2 minutes, they will continue to cook while they rest.
6. Eat: Enjoy fresh!

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Chinese soup dumplings are delicious homemade wrappers filled with perfectly seasoned pork and soup. Yes, these dumplings are FILLED with soup! How do you get soup inside of a dumpling? It’s like magic! This recipe is simple, delicious, and something everyone will enjoy.

I love Chinese food. It’s definitely my takeout of choice. Luckily for me, the whole family loves it too! I really enjoy making simple Chinese food at home too, because it’s a great way to save a little money and get the best flavors. Some of my favorite homemade recipes are Wonton Soup, this delicious Moo Goo Gai Pan, and this Firecracker Chicken.

Soup Dumpling

If you have never had a Chinese soup dumpling, you are going to fall in love with this recipe! If you don’t know what a soup dumpling is, I think you are going to love the idea. It is a dumpling with a pork and broth filling. That’s right, there is soup INSIDE the dumpling! You bite into this delicious and soft wrapper and out pours this flavor packed chicken stock and soy sauce broth.

This soup dumpling, also called a Xiao Long Bao, is absolutely one of the best dishes I’ve eaten in my entire life! It’s full of Asian flavors that are so easy to keep eating and eating. This recipe keeps things simple by cooking them in a steamer just like chicken potstickers. These dumplings can also be cooked in a bamboo steamer or cooked in a wok. I love eating these with garlic edamame and dipping them in Chinese black vinegar. They are also delicious with white rice to make it a more filling meal!

Ingredients

The ingredients in these soup dumplings are actually so simple! Straightforward and easy to make, these dumplings are now at the top of my list of fun and creative meals. My whole family looks forward to these dumplings so much. You can find the measurements below in the recipe card.

Soup Gelatin

• Hot Water: To balance out the strong flavors in the broth.
• Hot Chicken Stock: You could also use pork broth or beef broth, or even vegetable stock.
• Soy Sauce: This adds a lot of flavor to the gelatin.
• Gelatin Powder: This helps the soup set up firm so that you can add it to the filling.

Soup Dumpling Wrapper

• All-Purpose Flour: Easy to work with and a simple dough.
• Warm Water: This helps the dough come together.
• Salt: To add a little extra flavor.

Filling

• Ground Pork: This is the traditional protein, but you could use ground chicken or ground beef if you want to.
• Sesame Oil: Sesame oil is really nutty and earthy and goes perfectly with Asian flavors and pork.
• Soy Sauce: I love adding soy sauce to the filling too
• Ginger: Fresh ginger is full of zingy flavor.
• Sugar: A little sugar helps to balance out the salty flavors.
• Salt and Pepper: For seasoning the meat. I often use white pepper instead of black.
• Rice Vinegar: Is made from fermented rice and has a mild and slightly sweet flavor. You could use rice wine vinegar too.
• Green Onion: This brightens up the filling and adds extra flavor.
• Chinese Black Vinegar: This is for dipping your dumpling in, it’s amazing!

Soup Dumplings Recipe

I really love this soup dumplings recipe because of how straightforward it is! I steam my buns in an instant pot because of how easy it is, but you can absolutely use a traditional pot and boil some water and do it the old-fashioned way! If you love dumplings from the freezer section at the grocery store, then you are going to fall in love with these fresh and delicious flavors.

Make Soup Gelatin

1. Mix Stock and Gelatin: In a medium bowl, add your water and chicken stock and then heat in the microwave for about 1 minute. Then add in your soy sauce and gelatin and then mix until all the gelatin has dissolved.
2. Cool: Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and then cool in the fridge until the gelatin has set, about an hour.
3. Fluff: When the gelatin has set, remove it from the fridge and then fluff/ break it up with a fork. Then set aside.

Soup Dumpling Wrapper

1. Make Dough: In a medium bowl, add your flour, water and salt. Mix well using a spoon. Once dough has begun to come together, then knead it with your hands until it is a smooth dough. Cover and then allow the dough to rest for 30 minutes.

Soup Dumpling Filling

1. Mix Filling: In a large bowl, add in your ground pork, sesame oil, soy sauce, ginger, sugar, salt, pepper, rice vinegar, and green onion. Then mix until well combined.

Put It All Together

1. Roll Out Dough: On a lightly floured surface, roll your dough into a log and then cut into 30 even pieces. Then roll each piece of dough out into a thin round disk.
2. Add Filling: Take a prepared rolled-out disk and then fill it with about a tablespoon of your pork filling and 1 teaspoon of soup gelatin.
3. Fold Closed: To fold the dumpling, place it in the palm of your hand and fold the edges of the dumpling wrapper in on itself into pleats until it is all joined at the top of the dumpling. Then pinch tightly to secure the wrapper closed, you don’t want any of your soup to leak out while they are cooking.
4. Steam: In an instant pot with a steamer basket sprayed with nonstick cooking spray, set the instant pot to steam for 8 minutes. Allow the steaming time to finish and then do a quick steam release to take the dumplings out.
5. Dip and Enjoy: Enjoy fresh with Chinese black vinegar!