6 Recipes To Jazz Up Ramen Noodles

Since I love to eat Ramen Noodles from time to time... I think that this Howcast video is informative and that the recipes are probably very tasty.

In Japan, each ramen noodle shop tries to distinguish itself by making a unique variation of the dish.

Here’s how to recreate the experience at home.

How To Jazz Up Ramen Noodles on Howcast

Your Ingredients

You will need packages of ramen noodles with seasoning packets (chicken, pork, and beef flavors)

eggs

chopped onion, carrots, and celery

fried pork chop

Alfredo sauce

soy sauce

sliced beef

mustard

chicken

Directions

Step 1: Add an egg

Egg it up! Bring the soup water to a boil. Add a chicken seasoning packet and a beaten egg and simmer until the egg is cooked. Add the noodles and cook them until tender.

Step 2: Make chicken soup

Try a chicken soup version. Bring the soup water to a boil. Add a chicken seasoning packet, chopped onion, carrots, and celery, and simmer until the vegetables are nearly cooked. Then add the noodles and cook them until tender.

Step 3: Add a fried pork chop

Try a pork addition. Cook the noodles according to the instructions, and then drain. Add a pork seasoning packet and top the noodles with a fried pork chop.

Step 4: Add Alfredo sauce

For an Italian flair, cook and drain the noodles, and then add Alfredo sauce.

Step 5: Serve with thinly sliced beef

Add punch with meat. Bring the soup water to a boil. Add beef seasoning packets, soy sauce, and thin slices of beef and simmer until the beef is cooked. Add the noodles and cook until tender.

Step 6: Add mustard and chicken

Spice it up! Brown chunks of chicken in a frying pan. Cook and drain the noodles, and then add a chicken seasoning packet, mustard, and the cooked chicken chunks.

Did you know? Ramen noodle soup was originally imported to Japan from China.

Always Enjoy!

Keith Snow's Baked Ziti Recipe

This Baked Ziti recipe is another terrific comfort food from Keith Snow. This Italian pasta dish with three yummy cheeses is simple to prepare and quite delicious.



Ingredients

1/2 lbs whole wheat penne or ziti cooked
2 cups Mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 1/2 cups whole milk Ricotta cheese
5 cups tomato sauce
1 T Herbs de Provence (recipe follows)
salt and pepper to taste

Directions

In a large bowl add cooked pasta, douse with 2 cups sauce and ricotta cheese, mix well.

Start layering pasta in baking dish, add more sauce, mozzarella cheese, herbs, salt & pepper plus Parmesan cheese.

Repeat layers topping dish with remaining mozzarella cheese.

Bake for 35 minutes or until bubbly, melted and starting to brown a touch.

Serves 4

From Wikipedia: The Herbs de Provence mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs.

Always Enjoy!

How To Make A Perfect Turkey Recipe

Once again, Chef Keith Snow shows us how to prepare a delicious recipe. Just in time for the US Thanksgiving holiday, his Perfect Turkey recipe guarantees (pretty much!) that you'll prepare a moist and tasty bird. And although Thanksgiving isn't celebrated around the world... perfectly roasted turkey is!

In this video... Chef Keith makes a turkey breast which is great for small families who aren't big on dark meat. I hope you enjoy!

Always Enjoy!

Hot Tamale Pie Recipe

Quoted by Chef John: "Ask someone from Mexico or Central America about homemade tamales, and you will see love in his or her eyes. Ask them about the all-American tamale pie, and you'll see contempt. Real tamales take hours of careful preparation, using secret formulas perfected over generations. They are more ritual than recipe.

This video recipe for hot tamale pie is further proof that we Americans can take any sacred ethnic recipe, and turn it into a quick and easy casserole. While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same. So, with apologies to real tamale makers everywhere, I hope you give this a try. Enjoy!"

This quick and easy Hot Tamale Pie is another great fall recipe from... none other than the above... Chef John. I've already prepared this in my mind's eye because of its simplicity and ease of preparation.

Ingredients:

2 lbs ground beef
2 cups diced peppers of your choice
1 16-oz jar salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
4 oz cheddar cheese, divided
4 oz jack cheese, divided
2 boxes Jiffy corn muffin/bread mix
2 eggs
2/3 cup milk
8 oz frozen corn, thawed

Follow the above video for directions.

Always Enjoy!

Trader Joe's Meatloaf Recipe

This Trader Joe's Meatloaf Recipe looks pretty good although I haven't tried this particular meatloaf recipe yet. You definitely have to have my delicious recipe for sinful mashed potatoes on the side... just click HERE for the recipe.

Now regarding those green peas... the best thing that I can do with them is to allow them to roll off my plate 'cause I sure ain't eatin' um!

But feel free to eat as many as you'd like... I will even save mine for you.

Always Enjoy!

Southern Fried Chicken Recipe

This Southern Fried Chicken recipe is a winner anytime. As a matter of fact, one of those winning times is Sunday afternoon with a bowl of potato salad and mustard & turnip greens on the side... YUM!

Always Enjoy!

How To Make Roast Leg of Lamb Recipe

This very simple and tasty recipe for Roast Leg of Lamb is great for a Sunday dinner... Easter too! The herbs are quite complimentary and add just the right flavor to an otherwise "gamey" meat.

Also, make sure that you test the degree of doneness for your family as everyone doesn't like rare lamb!

Always Enjoy!

Chicken and Pinto Bean Quesadilla

This Chicken and Pinto Bean Quesadilla is another delicious recipe from Chef Keith Snow. It is fast, easy, and tasty. Serve with guacamole and Spanish rice to make it a true Mexican dish for your family and guests to enjoy.



Always Enjoy!

Lemon-Curry Roasted Chicken

This Lemon-Curry Roasted Chicken recipe is loaded with flavor and super-easy to make.

Always Enjoy!

Creamy Chicken and Scone Bake Recipe

I just love OnePotChef! This is his first video and the Creamy Chicken and Scone Bake recipe looks sooo delicious. This recipe will really come in handy on a cold, blustery night when you feel like you need a little comfort food. I hope that you enjoy!

Always Enjoy!

Lime, Chilli and Garlic Prawns (Shrimp)

Oh my... these shrimp are truly fabulous! You just have to try them...

Always Enjoy!

Grilled Buffalo Chicken Strips

This recipe is fast, easy, and definitely YUMMY... I hope you enjoy!

Always Enjoy!

Spicy Garlic Chicken & Veggie Kabobs

This delicious recipe for chicken and veggie kabobs was requested by Jamie. It’s summer and the grill is hot and waiting! I hope you enjoy!

Your Ingredients: (serves 4)

8 to 12 fresh cloves garlic
2-cups Italian dressing, divided
salt, to taste (but you probably don’t need any with the Italian dressing)
3 T crushed red pepper flakes
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 large zucchini, peeled and cut into 1/2-inch slices
12 cherry tomatoes, halved
1 yellow squash, peeled and cut into 1/2-inch chunks
1 large red bell pepper, cut into 1/2-inch chunks
2 or 3 ears of corn, cut into 2-inch pieces
Portabella mushrooms, cut into 1-inch pieces
your favorite dipping sauce

IN a food processor, blend the garlic, 1-cup Italian dressing, salt, and red pepper flakes for about 1 minute.

ADD chicken and vegetables to a large bowl. Pour the processed garlic mixture and the remaining 1-cup Italian dressing into the bowl and make sure that all ingredients are well coated. Refrigerate for about 2 hours, stirring occasionally.

PREPARE your grill and heat coals to medium-hot. If you are using bamboo skewers, soak them in water 20 minutes before threading.

DRAIN marinated chicken and veggies; reserve some marinade for basting.

IN a small saucepan, heat the reserved marinade over medium-high heat. When it begins to boil, reduce heat and simmer for about 10 minutes.

ALTERNATELY thread veggies and chicken onto skewers leaving a small space between each piece.

GRILL over medium-hot coals 4 to 6-inches from heat until chicken is thoroughly cooked and veggies are crisp tender, about 12 to 14 minutes, turning kabobs once and brushing with marinade occasionally.

SERVE over spicy yellow rice and dipping sauce on the side.

Always Enjoy!

Green Chili and Crispy Corn Tortilla Strips

Green Chili? Well...I can't say that I've ever had the pleasure of sampling this dish but it looks pretty darn interesting. Let me know if you try it and how you'd compare it to good 'ole traditional chili!

Always Enjoy!

Beef Stroganoff

Here is Chef Jean Pierre's recipe for Beef Stroganoff. I have yet to try making this recipe but have enjoyed it on occasion while dining out. I really hope that you'll enjoy it because it looks pretty tasty!

Always Enjoy!

Smothered Chicken For Tiffanye

This post is specifically for Tiffanye, but I thought that everyone would benefit.

Tiffanye's recipe request was for Smothered Chicken. Since it's already posted within this blog, I thought that I would bring the "search" feature to everyone's attention.

In the upper left-hand corner of your screen, there's a teeny, tiny orange box with a white "B" inside. Hey...I missed it too for the longest time! Next to it there's a search box with "Search Blog" button next to it.

Now I know that everyone's "search request" won't be found, that's why I have that little box there that asks for "Your Recipe Request." It is my intention to post recipes that you like, in addition to recipes that I think you may like.

So Tiffanye, click here to get your request for a delicious Smothered Chicken recipe.

And be sure to serve the Sinful Mashed Potatoes on the side!

Then go jogging for 3 hours and eat lettuce for 2 weeks...

Always Enjoy!

Tandoori Chicken Recipe

I've always enjoyed sampling recipes from different geographical locations in this huge, wonderful world we live in. Of course, there are many, many cuisines that I haven't had the pleasure of tasting. Fortunately though, this isn't one of them (although I use chicken breasts).

Let me know when you try this. Anna's instructions are also very easy to follow.

Note: If you'd like to accompany this fabulous dish with Anna's Spicy Lentil Curry recipe, CLICK HERE.

Always Enjoy!

Fast Recipe For Filet Mignon

If you love the taste of horseradish and aren’t afraid that it will say, “neigh” (get it? horse…neigh!), you simply must try this recipe. And if you find that it’s just “too hot to trot” (ha ha ha…got you again!), just try a Quarter Horse, uh…I mean a quarter of the horseradish and you’ll be pleased with the fiery taste.

HORSERADISH ENCRUSTED FILET MIGNON (serves 4)

Your Ingredients:

1/2-cup prepared horseradish, drained
2-tsp dried basil
2-tsp dried thyme
2-tsp garlic powder
1/2-tsp salt
1/2-tsp freshly ground black pepper
4 filet mignons (6-7 ounces each)
nonstick cooking spray


PLACE first 6 ingredients in a bowl and blend well.

PRESS mixture firmly into both sides of each filet.

COVER and refrigerate overnight.

PREHEAT oven to 425-degrees F.

COAT a shallow roasting pan with cooking spray and add filets to pan.

ROAST filets for about 18-20 minutes, or until nicely browned on the outside and just pink in the middle.

REMOVE filets from oven, cover pan with foil, and allow filets to rest for 10 minutes.

PLACE filets on a cutting board and slice diagonally, across the grain, into thin slices.

ARRANGE filet slices on top of sautéed spinach and serve on individual serving plates.

Note: I hope this winning recipe will get a “whinny” out of you! (sorry, I just couldn’t resist!)

Always Enjoy!

Fast Crock Pot Recipe For Cranberry-Apricot Pork Chops

Isn’t it amazing how the fall and winter seasons always seem to transform your home into a warm and cozy, wanna snuggle up with someone atmosphere? And if you don’t have a snuggler to snuggle with, all is not lost. Your Smiling Chef can solve most snuggler problems. If you click HERE, it will take you to a solution that will have you (the snugglee), ready to snuggle with your snuggle bunny (the snuggler) by the holidays.

There's lot’s of cooking and baking going on this time of year, with wonderful aromas of Thanksgiving and Christmas wafting through the air. Have you ever noticed how the wonderful scents of the holidays also extend into your shopping experience? The stores are perfumed with cranberry, cinnamon, ginger, cloves and apples that are excellent marketing maneuvers to put you in the mood to spend, spend, and spend some more.

Well, this is one of those warm and cozy recipes that will fill your home with the deliciously fragrant aroma of pork, cranberries and apricots.

It’s time to dust off that crock pot and make some wonderfully delicious things happen!


SPICY CRANBERRY LOIN CHOPS (serves 4)

Your Ingredients:

1-can whole-berry cranberry sauce
2 medium Vidalia onions, divided (wash; thinly slice the first onion and slice the second onion into about 1/4-inch rounds)
1/2-cup dried apricots, chopped
1-can (5.5 ounces) apricot nectar
1/2-cup granulated sugar
2-tsp cider vinegar
1-tsp dried mustard
1-tsp salt
1 small scotch bonnet pepper, minced (use disposable gloves when handling this pepper)
4 large boneless loin chops, washed and patted dry

MIX together all ingredients EXCEPT the thickly sliced onions and loin chops in a bowl.

ADD enough cranberry mixture to your crock pot to cover the bottom.

PLACE the thickly sliced onions on top of the cranberry mixture to use as a rack.

PLACE the loin chops on top of the onion slices and pour the remaining cranberry mixture over the loin chops.

COVER the crock pot and cook on low for 6-8 hours or until loin chops are tender.

NO peeking.

WHEN ready to serve, be sure to top each chop with the delicious cranberry-onion-apricot glaze.

SERVE with my recipe for Sinful Mashed Potatoes along with a green vegetable.

GARNISH with a sprig of fresh parsley.

EXERCISE for a week, non-stop.

Always Enjoy!

Fast Vegetarian Recipe For Yummy Quesadillas

This tasty quesadilla offers a garden-harvest version of a Mexican favorite. If you prepare your ingredients in advance and use frozen or canned black beans, this recipe is a snap to put together. You can make the entire recipe and freeze the extra or you can halve the recipe and eat for dinner tonight.

But if you have more time and prefer to cook your black beans from scratch, make sure to pick through the dried beans very well and discard any beans that have pinholes in them since that’s a sign of bug infestation. And you guys KNOW how I feel about BUGS! Just typing this paragraph is traumatic for me. I may have to go and see... Hold it! I refuse to let this bother me today. Let me finish my recipe introduction...

Also, discard any small rocks or twigs (although crunchy, one or the other is bound to break a tooth and then you can't have a smile like Your Smiling Chef) and wash your beans thoroughly several times (until your water runs clear).


VEGGIE QUESADILLAS (serves 6)


Your Ingredients:

2-cups cooked black beans
2-cups chicken stock, divided
salt and pepper, to taste
2-cups tomatoes, washed and diced
1-cup ripe avocado, diced
4-5 tbsp fresh cilantro, washed and minced
1/4-cup red onion, washed and diced
4 cloves fresh garlic, minced
2 jalapeno peppers (washed, seeded and minced)
4 tbsp freshly squeezed lime juice
1-tsp ground cumin
2-tbsp olive oil
2-cups zucchini, washed and julienned (cut into thin matchsticks)
2-cups fresh whole kernel corn (I prefer to slice kernels off the cob but frozen will be just fine)
salt and pepper, to taste
vegetable cooking spray
6 (8-inch) flour tortillas (3 bottoms and 3 tops)
6-ounces Cheddar cheese, shredded (more if you like)
6-ounces Monterey Jack cheese, shredded (more if you like)
fresh cilantro sprigs, washed


PREHEAT oven to 400˚F.

IF using frozen black beans, place your beans in a small pot with 1-cup of the chicken stock, salt and pepper.

BRING to a boil. Reduce heat, cover and simmer 45-60 minutes or until tender. Drain off liquid and set aside.

IN a large bowl, combine remaining chicken stock with tomato, avocado, cilantro, onion, garlic, peppers, lime juice, and cumin. Blend well and set aside.

COAT a large skillet with olive oil and place over medium-high heat until hot.

ADD zucchini and sauté about 4-5 minutes until tender.

ADD corn to zucchini and sauté about 3 more minutes.

REMOVE from heat and stir in drained black beans. Blend well and set aside.

PLACE 2 tortillas on one baking sheet and 1 tortilla on another sheet coated lightly with cooking spray. (unless you have a baking sheet large enough to accommodate all three)

TOP each tortilla with shredded Cheddar, then zucchini mixture and finally shredded Monterey Jack. Top with remaining 3 tortillas.

BAKE at 400˚F for 8-10 minutes or until quesadillas are crisp and the cheese has melted.

REMOVE from oven and allow quesadillas to rest a couple of minutes (so cheese sets for a bit and doesn’t just run out).

CUT each quesadilla into fourths (like pizza slices) and place 2 on each serving plate.

TOP each quesadilla with tomato mixture and garnish with fresh cilantro sprigs.

Always Enjoy!