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Chicken Yakisoba — March 20, 2014

Chicken Yakisoba

Luckily, thanks to the support from my parents, I never had to live off of ramen during college. However, there were many long nights of studying that ended in Scotty and I eating 2 AM ramen. Since we ate it so often I never thought I would ever want it again. However, this recipe looked amazing even with the ramen. I can now say I’m back on board with the ramen, at least the noodles. I loved all the sauteed veggies in this recipe. Happy Eating!

Chicken Yakisoba


Chicken Yakisoba

Recipe thanks to Budget Bytes

Serves: 6


½ head green cabbage

1 medium yellow onion

2 medium carrots

1 small crown broccoli

2 inches fresh ginger

1 large chicken breast

2 Tbsp vegetable oil

2 (3 oz.) packages ramen noodles

seasoning packets discarded

1 tsp sesame oil (optional)

¼ cup soy sauce

¼ cup worcestershire sauce

2 Tbsp ketchup

(up to) 1 Tbsp sriracha hot sauce

1 Tbsp sugar


Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).

Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.

In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Shrimp Pad Thai — February 18, 2014

Shrimp Pad Thai

The only Thai food that I have had has not even been in a Thai restaurant. It actually was in an Americanized restaurant in Seattle. While there on vacation, we had the most amazing Chicken Pad Thai we both, (Scotty and I), have ever had. I so wish I could recreate that dish, but we will have to settle for the much healthier version for now. The recipe calls for rice sticks, which I had leftover in the cupboard, but next time I think I will use whole wheat linguine instead. The rice sticks were good, but they liked to stick together quite a bit. Happy Eating!

Shrimp Pad Thai


Shrimp Pad Thai

Recipe thanks to Skinny Wrap Girls


8 oz rice sticks
2 T fish sauce
2 T low-sodium soy sauce
2 T brown sugar
1/4 t crushed red pepper, or more to taste
2 t vegetable oil
1 egg, lightly beaten
1 lb frozen shrimp
4 garlic cloves, minced
4 green onions, coarsely onions
2 C fresh bean sprouts
2 T chopped peanuts
lime wedges
fresh chopped cilantro


Bring large pot of water to boil. Remove from heat and add rice, stirring to separate. Soak 5-7 minutes, or until tender; then drain and rinse in cold water. Set aside.

Mix fish sauce, soy sauce, sugar and crushed red pepper in small bowl until sugar dissolves. Set aside.

Heat 1 tsp oil in wok over med-high heat. Add egg, and cook quickly, until opaque. Move to side. Add frozen shrimp to wok, cook 5-7 minutes until just cooked through. Drain excess liquid. Add garlic, stir fry 1 minute.

Add remaining oil, and then noodles. stir fry quickly until softened, about 2 minutes. Add sauce mixture. Coat noodles evenly, stirring until heated through. Stir in green onions, and bean sprouts and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges and cilantro.

Of course, you could substitute the shrimp with chicken, if you’re family prefers. 🙂 It’s yummy either way.

Makes about 6 – 1 1/3 cup servings.

Check out my other love over at Etsy, LiveLaughScrapaw


Chicken Fried Rice — November 25, 2013

Chicken Fried Rice

The original name of this recipe was Better-Than-Takeout Chicken Fried Rice. I chose not to call the blog post by the original name because I didn’t completely agree. Chinese food is always my hardest cuisine to cook. I can’t ever get it to taste the same as take out. I will say that it is better in that it is a lot healthier than takeout. If anyone has any ideas of how to make this more flavorful, but still stay somewhat healthy, please let me know. Happy Eating!

Chicken Fried Rice


Chicken Fried Rice

Recipe thanks to Rachel Schultz

Serves 5-6


4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts,
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce


Prepare rice according to package instructions to yield 4 cups cooked rice.

Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.

Stir fry until tender.

Crack eggs into pan and scramble, mixing throughout vegetables.

Add rice, chicken, and soy sauce to pan.

Mix soy sauce throughout and remove from heat.

Utensils Used:

Spicy Beef-Noodle Bowl — October 24, 2013

Spicy Beef-Noodle Bowl

I didn’t taste the spicy taste from this recipe, but it was good. Next time in order to get the spicy flavor I will add chili peppers. Happy Eating!

Spicy Beef-Noodle Bowl


Spicy Beef-Noodle Bowl

Recipe thanks to Recipe.com

Servings: 4 servings


  • 1  lb. boneless beef sirloin steak, cut in thin strips
  • 1  Tbsp. cooking oil
  • 2  14-oz. cans reduced sodium beef broth
  • 1/3  cup bottled peanut sauce
  • 1-1/2  cups medium egg noodles (3 oz.)
  • 2  cups broccoli florets
  • 1/4  cup bias-sliced green onions (optional)


1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.

Utensils Used:

Absent from blogging, but still cooking — August 24, 2013

Absent from blogging, but still cooking

It has been a long time since I have been on here to share my food adventures. I accepted a first grade teaching job and that has pretty much consumed my every waking hour for the last three weeks. I have my work cut out for me with these kiddos, but I’m really happy with how the year has been going so far. I have a bunch of recipes to put on here and I’m going to just put them all on one post.

Scotty turned 26 earlier this month and unfortunately I had to work in my classroom the whole day. He was so understanding of me working his entire birthday. I tried to make it as special as I could for the time I was with him. I made him breakfast, a cookie cake, and I got him copper mugs to have moscow mules.


Cake Batter Pancakes

Recipe thanks to How Sweet it is

makes about 12 pancakes


1 1/2 cups all purpose flour

2/3 cup yellow cake mix

1 tablespoon sugar

3/4 teaspoon baking powder

pinch of salt

2 eggs

1 teaspoon vanilla extract

1-2 cups milk (I used vanilla almond milk)

assorted sprinkles


Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.

Add 1 cup of milk, egg and vanilla extract and stir until smooth.

You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use.

Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.

Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.


1 cup powdered sugar

1/2 tablespoon milk

1/2 teaspoon vanilla extract

assorted sprinkles

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.


Chocolate Chip Cookie Cake

Recipe thanks to Life, Love, and Sugar

Yield: one 8 or 9-inch cookie cake


3/4 cup unsalted butter, room temperature

3/4 cup dark brown sugar

1/4 cup sugar

1 egg

2 tsp vanilla extract

2 cups all purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks


Cream butter and sugar together until light and fluffy, about 3-4 minutes.

Mix in egg and vanilla extract.

With the mixer on low speed, add flour, cornstarch, baking soda and salt.

Stir in chocolate chips. Dough will be thick.

Chill for at least 30 minutes or overnight.

When ready to bake, preheat oven to 350 degrees.

Place parchment paper into the bottom of your cake pan to help the cookie not stick.

Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.

Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.


Moscow Mule


1 ¼ oz. Vodka

3 oz Ginger Beer

1 tsp. sugar syrup

¼ oz lime juice

1 sprig mint

1 slice lime


In a copper mug, pour vodka over ice.

Add sugar syrup and lime juice.

Top with ginger beer and stir.

Garnish with mint sprig and lime slice.

Yield Serves 6


Pasta with Fresh Tomato Sauce


Recipe thanks to Martha Stewart

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)

1/4 cup fresh basil leaves

1 tablespoon flat-leaf parsley

1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired

1/4 cup extra-virgin olive oil, plus more for drizzling

Coarse salt and freshly ground pepper

1 pound spaghetti or spaghettini

Grated Parmesan cheese, for serving (optional)


Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.


Teriyaki Chicken

Recipe thanks to The Recipe Critic

12 boneless skinless chicken thighs (about 3 pounds) (I used 4 boneless skinless chicken breasts)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice


Place chicken in a 4 qt. slow cooker.

In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.

Cover and cook on low for 4 to 5 hours or until chicken is tender.

Remove chicken to a serving platter; keep warm.

Skim fat from cooking liquid.

Place liquid in a saucepan and bring to a boil.

Combine cornstarch and water until smooth.

Gradually stir into liquid and stir until sauce is thickend.

Serve with chicken and rice.


Fusilli Pizza

Makes: 4 servings

Butter, for greasing
14 ounces tomatoes, peeled and chopped
1 tablespoon olive oil, plus extra for drizzling
Pinch of dried oregano
1 tablespoon chopped fresh basil
12 ounces fusilli or other short pasta
½ cup grated Parmesan cheese
3 ½ ounces diced mozzarella cheese

Preheat the oven to 350°F and grease an ovenproof dish with butter.

Process the tomatoes to a purée in a food processor or blender.

Heat the oil in a pan.

Add the puréed tomatoes and cook over low heat, stirring occasionally, for 10-15 minutes until thickened.

Stir in the oregano and basil and remove from the heat.

Cook the pasta in plenty of salted boiling water until al dente. Drain, return to the pan, and pour the sauce over.

Sprinkle with the Parmesan and toss well to mix.

Spoon the mixture into the prepared dish, top with the diced mozzarella, and drizzle with oil.

Bake for about 10 minutes until the mozzarella starts to melt.

Serve immediately straight from the dish.

Pineapple Chicken Stir-Fry — March 22, 2013

Pineapple Chicken Stir-Fry

This was a great, colorful, healthy dinner. It had similar ingredients to the Chicken Stir Fry I make, but with a healthier sauce. I liked the addition of the broccoli. Served with some instant rice it was quickly on the table. To make it more budget friendly I used canned pineapple and it tasted great! Happy Eating!

Pineapple Chicken Stir-Fry


Pineapple Chicken Stir-Fry

Recipe thanks to Spark Recipes


3 Chicken Breast halves

1 cup Onions, chopped

1 cup sweet red peppers, sliced

1 bunch fresh broccoli, chopped

4 cups Cabbage, chopped

2 tbsp Sesame Oil

2 cups Pineapple, diced

3 tsp Garlic


Chop all vegetables and place in separate bowls. Cut chicken into pieces and mix with garlic, soy sauce if desired, pineapple juice from cut pineapple and hot sauce as desired.

In a wok, heat sesame oil. Add onions and peppers and cook for 2-3 minutes on high heat.

Add chicken and cook another few minutes. Then add broccoli and cover for a few minutes.

Add cabbage and cook until soft. Lastly add pineapple and turn off heat.

Mix and then cover for another minute and serve.

Asian Grilled Chicken and Oven-Roasted Asparagus — March 18, 2013

Asian Grilled Chicken and Oven-Roasted Asparagus

A lot of times in the past when I have marinated meat I have been disappointed. I let it marinade for hours and expect it to taste amazing, but then my heart sinks when I bite into it. That was not the case with this chicken. I let it marinade overnight and the flavor was amazing! Scotty didn’t even use any dipping sauces with it! (In this household that’s a big deal) I served mine with Roasted Asparagus, but it would also be delicious with some Easy Fried Rice. With my leftovers tomorrow I am planning on making a chicken salad sandwich. Happy Eating!

Asian Grilled Chicken


Asian Grilled Chicken

Recipe thanks to Skinny Taste


6 thin boneless skinless chicken cutlets (3 oz each)

2 tbsp lemon juice

2 tbsp toasted sesame seeds

2 cloves garlic, minced

2 tsp fresh ginger, peeled and minced

2 green onions, minced

1/4 cup low sodium soy sauce

1/4 cup teriyaki sauce

1 tsp honey

2 tsp sesame oil


Combine all marinade ingredients in a small bowl.

Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter

Oven-Roasted Asparagus


Oven-Roasted Asparagus

Recipe thanks to My Recipes

Yield: Makes 8 to 10 servings


3 pounds fresh asparagus

2 tablespoons olive oil

3 garlic cloves, minced

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup slivered almonds, toasted


Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.

Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.



Sesame Soba Noodles — March 4, 2013

Sesame Soba Noodles

I have yet to find a good Asian noodle recipe until now. The soy beans were my favorite part of this meal. Scotty and I decided it would be great as a side dish or with cut up beef in it. Happy Eating!


Sesame Soba Noodles

Recipe thanks to Rachael Ray

Yield: 4 servings
1/2 pound soba, or whole-wheat linguine or spaghetti
1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar or sherry vinegar
2 teaspoons toasted sesame oil
One 2-inch piece fresh ginger, peeled and grated
1 large clove garlic, grated or finely chopped
1/3 cup olive oil or vegetable oil
1 cup frozen shelled edamame, thawed
2 large carrots, coarsely grated
1 small bunch scallions, very thinly sliced on an angle
3 tablespoons mixed black sesame seeds and toasted white sesame seeds
Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.
Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds.

Kung Pao Chicken Recipe — January 13, 2013

Kung Pao Chicken Recipe

This is the closest I can get to chinese takeout without using all the oil and fat that the restaurants have. This recipe had a spicy kick to it that was so delicious. I forgot to buy rice so I decided to stir fry the leftover green pepper I had in the kitchen. Next time I make this I’m going to serve it over rice and keep the green pepper in it. Happy Eating!


Kung Pao Chicken Recipe

Recipe thanks to Blog Chef


1lb boneless-skinless chicken breasts (cut into 1” pieces)

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons green onions (chopped)

3 garlic cloves (minced)

½ teaspoon crushed red pepper flakes

½ teaspoon powdered ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

1 teaspoons sugar

1/3 cup dry roasted peanuts

Cooking Instructions:

Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Asian Chicken Lettuce Wraps — November 11, 2012

Asian Chicken Lettuce Wraps

Normally during November I don’t catch myself saying, “It’s beautiful outside!” I thought it was only Nebraska that had drastic weather changes which cause 30 degree weather one day and 70 the next. Apparently Pittsburgh caught on to the crazy weather game. Today is November 11th and it was 70 degrees outside! Scotty and I took advantage of it and had ourselves a little Sunday Funday, well it was more like Sunday Fun(Lunch). We walked to the strip area by our apartment that has shops and restaurants. They have this really cool three story Mexican restaurant and we sat up on the roof. It was nice to get out of the house and enjoy an ice cold corona with my love. Sunday Funday only lasted an hour and then back to the books for Scotty. I enjoyed a run outside attempting to work off that delicious burrito I ate for lunch.

These lettuce wraps reminded me of my favorite restaurant back home, Kona Grill. Be prepared to eat every last little nugget of food because they are that good. Also prepare yourself to be messy and have liquid dripping all over your hands while you eat them. These probably aren’t the right thing to make for a fancy dinner party, but dig in with your loved ones. I didn’t make an extra batch of sauce for dipping because they were plenty juicy as is. Happy Eating!

Asian Chicken Lettuce Wraps
Recipe thanks to Fashionably Foodie

3 frozen chicken breasts
1 large carrot
8 whole mushrooms
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1/2 can water chestnuts, drained
2 Tablespoons oil
1/4 teaspoon sesame oil
1 head iceberg or butter lettuce, leaves washed and separated in wholes

1/2 cup water
1/4 cup sugar
2 Tablespoons rice vinegar
1 teaspoon sesame oil
1/2 teaspoon sriracha
1/2 cup soy sauce
1/2 teaspoon fresh ginger

Bring chicken breasts to a boil in water. Cover with a pinch of salt and a clove of garlic. Boil for ten minutes. Remove from water and chop finely, about the size of a kernel of corn.

Meanwhile, finely grate carrot. finely dice onion , water chestnuts, mushrooms and bell pepper to the same size as the chicken pieces, about the size of a kernel of corn.

Mix together sauce ingredients. Whisk to combine. If you want a dip for your wraps (yes you will want a dip,) make another batch (or double) sauce, and to the dipping sauce add: a bit more sriracha, 1/8 tsp red pepper flakes, and 1/4 teaspoon fresh ginger.

Heat 2 Tablespoons oil and 1/4 teaspoon sesame oil in a large pan. Add onions, mushrooms and red bell pepper. cook 2 minutes to soften. Add chicken, water chestnuts, and garlic. Saute for 2 minutes. Add sauce to pan, bring to a boil, and simmer for 10 minutes until liquid is reduced and there is almost no liquid left in pan. Stir in grated carrot. serve on bed of rice noodles with a plate of whole lettuce leaves.

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