Philly Sushi Rolls


    1 cup sushi rice
    1 cup water
    ¼ cup rice vinegar
    1 Tablespoon sugar
    1 teaspoon kosher salt
    1 cucumber
    Salmon flavored cream cheese
    Wasabi sauce
    Soy sauce
    Nori Sheets
    (can also add carrots and avocado)


  1.     Rinse the rice several times until water runs clear.
  2.     Add cool water to a pot.
  3.     Add in rinsed rice.
  4.     Bring to a very light simmer over medium heat.
  5.     Cover and cook on medium low heat for 10 minutes.
  6.     After 10 minutes, reduce the heat to low and cook for another 10 minutes. Do not remove lid.
  7.     Remove from the heat and let it sit for 10 minutes. Do not remove the lid.
  8.     Prepare Seasoned Vinegar
  9.     Add rice vinegar, sugar and kosher salt to a saucepan.
  10.     Heat on medium until sugar and salt has dissolved.
  11.     Remove from heat & set aside.
  12.     Fillings
  13.     Peel, seed and slice cucumber into thin slices. Set Aside.
  14.     Pour the rice into a glass dish and pour in the seasoned vinegar.
  15.     Stir to combine and fan the rice to cool it down.
  16.     Cover a bamboo mat with saran wrap.
  17.     Place a nori sheet on top.
  18.     Prepare a small bowl with some water and rice vinegar to keep your fingers moist while spreading the rice if needed.
  19.     Use a wooden spoon or your fingers to place the rice on top of the nori sheet. Smooth it out to make a thin layer of rice.
  20.     Lay on 3-4 strips of cucumber about 2 inches from the edge, followed by thin strips of salmon cream cheese.
  21.     Add wasabi sauce and drizzle on some soy sauce.
  22.     Roll it up tightly. The bamboo mat will make rolling easier.
  23.     Seal the edges with a little rice vinegar water if needed.
  24.     Let the finished rolls sit for about 10-15 minutes.
  25.     Slice the rolls with a serrated knife.
  26.     Serve with various sauces and enjoy.
Source: Divas Can Cook

Bake Parmesan Tilapia


    4 tilapia fillets, thawed
    Old Bay with Blackened Seasoning
    Seasoning salt (I used Lawry’s)
    4 Tablespoons Mayonnaise (I used Duke’s)
    ½ cup parmesan cheese, shredded (I used a parmesan-romano-asiago mixture)
    ½ cup panko breadcrumbs
    1-2 tablespoons butter, softened
    ¼ teaspoon paprika
    ¼ teaspoon garlic powder
    ¼ teaspoon black pepper
    ¼ teaspoon basil
    ½ tablespoon green onion flakes (can use regular onion flakes)


  1.     Preheat oven to 350
  2.     Place fillets on a baking sheet lined with foil paper and sprayed with nonstick cooking spray.
  3.     Season top of fillets generously with old bay and seasoning salt.
  4.     Bake for 10 minutes.
  5.     Meanwhile mix the remaining ingredients in a medium-size bowl.
  6.     When fish comes out of the oven switch the oven to a LOW BROIL.
  7.     Top the fish with a layer of the breadcrumb mixture, pressing it gently into the fish to keep it in place. (I always have a bit of the mixture left over)
  8.     Broil for 3-5 minutes or until the topping is golden.
  9.     Garnish with parsley.
  10.     Serve and enjoy!
~TIPS~ Watch the broil carefully. Some ovens broil run really hot! Garnish with fresh parsley to add a pop of color. Like bacon? Throw some crunchy, bacon on top! Yum!

Source: Divas Can Cook

Comforting Cheeseburger Soup


    1 lb ground turkey (could use other ground meat)
    ½ lb ground turkey sausage (could use other ground sausages)
    6 tablespoons butter, divided
    1 cup diced onions
    1 cup diced carrots
    1 cup diced celery
    3 cups russet potatoes peeled and diced into small cubes
    3 cups chicken broth
    1 Tablespoon Italian seasoning
    1 teaspoon garlic powder
    5 Tablespoons flour
    1 cup whole milk, warmed
    1 cup heavy cream, warmed
    3 cups sharp cheddar cheese, shredded (can use a mixture of cheeses if desired. I like smoked cheddar and sharp cheddar)
    Toppings: shredded cheese, fresh parsley, chopped bacon, dice tomatoes, cheese, pickles, buttered croutons.


  1.     In a large deep skillet brown ground turkey and ground sausage. Drain and set aside.
  2.     In the same deep skillet at 2 tablespoons of butter and diced carrot, onions and celery.
  3.     Sauté until tender over medium heat.
  4.     Stir in cubed potatoes, chicken broth, italian seasoning, and garlic powder.
  5.     Bring to a boil, reduce heat, cover and simmer just until potatoes are tender (but not to soft).
  6.     Remove from heat and set aside.
  7.     In a large soup pot, melt 4 tablespoons of butter.
  8.     Whisk in flour a little at a time stirring constantly over medium heat.
  9.     Cook for 1-2 minutes.
  10.     Stir in warm milk and warm heavy cream.
  11.     Stir in cheeses until mixture is smooth and creamy. Do not bring to a boil or simmer.
  12.     Pour meat & vegetable mixture into the cheese sauce and stir until well combined.
  13.     Taste and add in additional salt, black pepper, garlic powder or Italian seasoning if needed.
  14.     Laddle soup into bowls and top with desired toppings.
  15.     Serve hot!
Source: Divas Can Cook

Brown Butter Citrus Salmon


    1.5 pounds fresh salmon fillets, pat dry (I used skin on)
    ¼ cup honey
    salt & pepper
    7 tablespoons unsalted butter, chopped
    Juice of 1 lime (1 tablespoon)
    Juice of 1 lemon (1 tablespoon)
    1 tablespoon fresh orange juice
    ¼ teaspoon garlic powder
    ½ teaspoon salt
    ½ teaspoon black pepper
    ½ teaspoon honey (optional)
    Zest of lemon, lime and orange (optional)
    8 flour tortillas, heated in oven until crisp on outside and chewy on the inside (optional)
    lettuce, shredded
    tomatoes, chopped
    avocados, diced
    sweet corn kernels
    red onions, diced


  1.     Preheat oven to 400 degrees F.
  2.     Brush salmon fillets generously with honey and sprinkle generously with salt and pepper.
  3.     Place in a foil-lined pan (skin side down). Set aside.
  4.     In a light-colored pot, over medium heat, add butter.
  5.     Allow butter to melt, stirring often.
  6.     When butter has melted continue to stir as the butter begins to foam and bubble slightly.
  7.     Keep stirring or swirling the butter constantly as the butter solids begin to turn golden in color and release a fragrant aroma.
  8.     *Remove butter from heat immediately and pour into a heatproof bowl. (brown butter can burn fast)
  9.     Let cool.
  10.     Stir in lime juice, orange juice, lemon juice, garlic powder, honey, salt and pepper into the brown butter.
  11.     Pour over salmon fillets.
  12.     Bake for 12 minutes. Turn the oven to a low broil and broil for about 2-3 minutes (watch carefully) or until salmon is flaky and tender.
  13.     Remove from oven and shred salmon. (add citrus zest if desired)
  14.     Place salmon in prepared tortilla shells and top with toppings.
  15.     Drizzle on citrus brown butter sauce.
  16.     Enjoy!
*Brown butter can burn fast so remove it from heat and place in a heatproof bowl as soon as butter begins to become golden and release a fragrant aroma. Butter will continue to cook even when it’s been removed form heat so you don’t want the butter to get too brown. A light golden color is perfect.

Source: Divas Can Cook

Ensaymada (Brioche with Cheese)


4 cups of flour (2 cups all purpose/ 2 cups bread flour) plus extra for dusting
1/2 cup of sugar
2 tsp salt
2 tsp rapid rise yeast
2 tbsp powdered milk
3/4 cup +  1 tablespoon fresh milk
3 eggs
6 tbsp melted unsalted butter
1/4 cup melted butter for brushing
bread crumbs for dusting

1 stick  butter (creamed)
sugar to sprinkle
shredded cheddar cheese


  1. Combine all the dry ingredients in the mixer bowl (flour,sugar,salt,yeast,powdered milk) \Make a well in the center and add the wet ingredients (eggs, melted butter, fresh milk)
  2. With the dough hook attachment, knead the dough until smooth and elastic for about 10-15 minutes
  3. Cover with cling wrap and rest for 15 minutes
  4. Turn dough onto lightly floured surface and knead for 1 minute
  5. Cut the dough into 20 pieces
  6. Flatten the dough into rectangular shape and brush the surface with butter
  7. Roll into a long log and twirl into shape and pinch to secure the shape
  8. Let it rise until double for about an hour covered with a damp cloth
  9. Preheat oven to 350 and bake for 18-20 minutes until slightly brown
  10. Let it cool then brush the creamed butter and sprinkle with sugar and grated cheese
Source: Our Journey to a Simple Life

Pan Fried Tofu with Soba Noodles

1 package tofu cut in to desired size
cornstarch for dredge
salt and pepper

lightly dust tofu pieces and brown on both sides. set aside

1 package soba noodles under-cooked according to directions (since we will be stir frying the noodles, it's best to be at least 1 minute before the cooking time.
3 cups of your choice of shredded vegetables
(shredded yellow squash, carrots, cabbage onions and some minced garlic)
2 tbsp of sesame oil
5 tbsp of soy sauce
salt and red chili flakes to taste
  1. Stir fry the onions and garlic until fragrant then work your way down the vegetables from hardest to softest. 
  2. Leave the vegetables with a slight crunch and then add the noodles, sesame oil and soy sauce. season to taste. 
Tofu sauce
1 tsp prepared black bean sauce
1 tsp sambal
1 tsp brown sugar
1 tsp soy sauce
1 tsp sesame oil
1 tsp rice wine
1/2 cup water or your choice of broth
2 tbsp cold butter

  1. Reduce this mixture in a pan by half then whisk in the cold butter to thicken the sauce. 
  2. Arrange the noodles in a serving platter, place the tofu slices over the noodles and sauce over the whole dish. serve immediately. ENJOY!
Source: Our Journey to a Simple Life

Crispy Mini Spring Rolls with Mussels


2 cups cooked mussels rough chopped. (make sure to remove the beard)
1/2 cup water chestnuts rough chopped
1/2 medium onion fine diced
5 cloves of garlic minced
2 tbsp chopped Chinese celery (may substitute Cilantro or even Flat Leaf Parsley)
1 egg
1 tbsp cornstarch
2 tbsp oyster sauce.
pepper to taste


Mix everything together and leave in the fridge, covered for at least 30 minutes


Cut a crosswise in to 4 equal sizes
Put a little less than a teaspoon of filling
First fold from the bottom up
Fold both sides over to make an envelope
Roll all the way up and seal the end with egg wash

Make sure to drain the mixture well or the spring rolls will explode when you fry them.
You may also make these well in advance and put them in the freezer. Make sure you flour the tray and the spring roll when you store it because they will stick together.
Fry them at 350 degress until golden brown. The filling is already cooked so they can fry at a slightly higher temperature.

Source: Our Journey to a Simple Life

Chinese Sausage and Shrimp Fried Rice


3 cups cooked rice (preferably day old from the fridge)
3 pieces of Chinese sausage diced
1/2 cup medium shrimp peeled and deveined
2 eggs beaten
1 cup frozen peas and carrots
1/4 cup sliced green onions
1/2 onion diced
3 cloves garlic minced
4 tbsp of soy sauce
salt and pepper to taste

Note: Have all the ingredients ready because stir frying is quick and on high heat. ingredients will burn quickly.


  1. In hot wok/teflon pan start with the scrambled egg. cook 10 seconds and remove from the wok.
  2. Fry the sausage until lightly browned then add the garlic and onion.
  3. Add the carrots and peas
  4. Add the rice and quickly break up the clumps
  5. Season with soy sauce, salt and pepper
  6. Lastly, add the shrimp, the green onions and the scrambled egg then stir for about 2 minutes or just until the shrimp is cooked
  7. Serve hot and enjoy!
Source: Our Journey to a Simple Life

Casey’s Beef


1/4 Cup Soy Sauce
1/4 Cup pineapple juice
2 T Sesame Oil
2 Tbsp brown sugar
fresh black pepper
1 clove garlic, minced
4 Tbsp scallions, minced
1 Tbsp toasted sesame seeds
1-1/2 Lbs. Sirloin Tip Steak


  1. Combine all marinade ingredients, add meat and toss to coat. Cover and refrigerate 4 to 6 hours.
  2. Remove meat from marinade, place on a broiler pan. Place marinade in a small saucepan and heat to boiling.  Reduce heat to a high simmer. Cook, stirring often, until sauce is thickened, 9-12 minutes.
  3. Broil meat until nicely browned, turning once, about 3-6 minutes per side, depending on how thick it is cut. Serve with sauce.

Source: Vermont Cookie

Simple Cheese Cake


500g Cream Cheese
300ml UHT Milk

120g Corn Flour
10 Egg Yolks
1tsp vanilla essence

10 Egg Whites
2tsp Cream Of Tartar
180g Caster Sugar

120g unsalted butter, melted

1. Boil (A), stir and cook until smooth in low fire, let it cool.
2. Mix (B) before stir into cheese mixture.
3. Whip up (C) until stiff (Medium speed, 10mins).
4. Fold in egg white mixture with cheese mixture, add in melted butter. Mix well.
5. Pour into 8 inch square pan.
6. Bake in water bath at 150C for 50-60mins or until cook.
7. 2 ways to serve – (serve immediately, texture will be fluffy or put into the fridge to chill, texture will be creamy).

Recipe by Wendy Kwan