MongolianBeef is one of my favorite Asian recipes. Create this dish using P.F. Chang’s Home Menu® sauces and have it become one of your favorite recipes too.
Not only is Chinese food one of the easiest cuisines to master, it’s also one of the tastiest. You just need the right ingredients and the right tools. Lucky for us we can buy this P.F. Chang’s Mongolian Sauce at our nearest Walmart store in the Asian aisle. Try this recipe to create the perfect authentic cuisine made easy.Slice your meat against the grain to get the most tender bite. What does slicing it against the grain mean? When you look at your cut of meat, you’ll see the lines of the grain. Lay the piece of meat so the grain goes left to right. You’ll now cut your meat vertically so that the the grain is short. After you’ve sliced your meat, throw it into a zipper bag with 2 tablespoons cornstarch and about a 1/2 cup of the P.F. Chang’s Home Menu® Mongolian Sauce. Allow it to marinate for at least an hour. You’re now going to want to fry it in some oil. I used a small saucepan with about a 1/4” of oil. Add small amounts of meat at a time and cook them to get a crust on the meat. After partially cooking your meat, place it on a plate to the side. Preheat a large sauté pan and add all your meat along with your green onions. Add in a cup of your P.F. Chang’s Home Menu® Mongolian Sauce and turn the burner on high. Bring your P.F. Chang’s Home Menu® Mongolian Sauce to a boil and continually stir. Allow the sauce to reduce and serve. This should take around 4-5 minutes. I made the perfect Jasmine Rice with my pressure cooker. Just add equal parts water and rice. Cook on low pressure for 12 minutes and do a natural release. Serve your Mongolian Beef alongside the rice and enjoy.
P.F. Chang’s Home Menu® sauces come in many varieties that can be customized to your own personal taste. Try the Teriyaki, Kung Pao or Sesame with any meat and you have the perfect authentic cuisine made easy to serve your family straight from home. Check out more recipes and inspiration here.
This mushroom stroganoff recipe is the perfect meal to give to those in need. Make it a meat-free dish and the perfect meal to those who are suffering from Breast Cancer. This post contains affiliate links. Thank you to World Market for sponsoring this post. All opinions are my own.
Have you ever in your life felt so hopeless? Have you ever wanted to take away pain from someone who was suffering? I have and I never want to experience that again in my life. I’ve learned throughout the years that when someone is struggling or is dealing with an illness, the best thing we can offer is our company and friendship. Whether that comes through a meal, or cleaning, or just listening – everyone needs that sense of feeling they are human. I know for my husband’s culture, ways to comfort are through food. I’m going to show you this simple cancer-friendly Mushroom Stroganoff Recipe using the most delicious egg pasta you’ve ever had and one that you can take to others and share the love. First what you want to do is reconstitute the Mushroom Bistro Blend in some hot beef stock. Stroganoff has a delicious, deep beef flavor but I wanted to create the texture and taste without the red meat so that we can cut out that probability of developing cancer from it. The pasta dish is full of flavor and feel free to add additional spices that fit your taste-buds. I boiled the Egg Pasta for 8-minutes so that I could achieve that perfect al-dente feel against the chew of the Bistro Mushroom Blend. Next, you’ll slice your medium onion and place that into a 10-inch saute pan with 2 tbsp. of butter. Drain your mushrooms but keep the stock for later. Add the mushrooms to your onions and cook for an additional 10-minutes.In a separate bowl, place 1/2 cup stock with your flour, Worcestershire sauce, salt and pepper and add that to your mushroom mixture. Allow the flour to cook out and then add 1/2 cup to 1 cup of the reserved stock and boil the mix for an additional 1-minute. Take your pan off the heat and add your sour cream and stir. Taste and season it with your favorite spices however you’d like. Plate your noodles and add the Mushroom Stroganoff on top and serve hot. Add some sliced green onions or parsley for color.
The main reason why I make this meal to serve others who are sick is that I know some strong women who have dealt with too much in their life and they’ve lived to tell their story about how they survived. Not everyone in that situation is as lucky as they were but it does take some diligence on our part. My grandmother and aunt are both survivors of breast cancer and they’re survivors because they did mammograms early and before they felt any lumps.
This Mushroom Stroganoff Recipe is perfect for health-conscious people and a nice alternative to the meat version. Of course, you're welcome to add meat if you'd like.
dinner, Main Course
Main Course, mushroom stroganoff recipe, pasta dinner
1package Grand Mere Egg Pasta
1jarWorld Market Bistro Mushroom Blend
1 1/2 cupssour cream
Heat up your beef stock in a quart saucepan and pour over your rinsed mushrooms. Allow the mushrooms to reconstitute for 15 minutes.
Boil your Grand Mere Egg Pasta according to package directions and set aside.
Slice your onion and add it to a 10-inch skillet. Drain your mushrooms and set aside the broth. Add your reconstituted mushrooms to your onions and cook for an additional 10 minutes until the onions are translucent.
In a separate bowl, mix together 1/2 cup beef stock and the flour. Stir until it is combined and then add the Worcestershire sauce, salt and pepper.
Once onions are translucent, add in your flour and stock mixture and cook for an additional 1 minute. Gradually add in 1/2 cup of the stock you set aside to make the mixture loose.
Remove your pan from the heat and add in your sour cream. Stir to combine and taste. Make any desired seasonings now. If the sauce is still too thick, go ahead and add more stock. It should be the consistency of whipping cream.
To shop your nearest World Market, find it here or shop online here. I love shopping at my local World Market located in the Station Park shopping center in Farmington, Utah. Don’t forget to grab your jewelry either because 10% of proceeds will benefit the American Cancer Society. Shop jewelry here.
This Instant Pot Roast Beef Dinner is a staple every week on Sundays after church. The Instant Pot makes the meat extra juicy and cooks it in no time.This post contains affiliate links. I receive a small commision at no extra cost to you. Thank you for your support.
Roast Beef on a Sunday is pretty much a staple in this house. I’ll buy it while it’s on sale and then if I remember, throw it in the Crock Pot in the morning before we head off to church. Who am I kidding anymore? I’m not that organized so the Instant Pot was the best thing I ever bought. I’m going to show you how I make my Instant Pot roast beef dinner.
If your meat is frozen, just throw it in but if it’s thawed be sure to saute it so you can seal in the juices. I have the 7-in-1 6qt Instant Pot and I also have the 6-in-1. They’re both similar by the size and ease of use but I’d recommend the 7-in-1 even if you don’t think you’ll ever make yogurt. It’s just a more user-friendly machine. I place the heat on high and sauté for about 5 min each side after I’ve salt and peppered it up. You can put a little oil in the pan but I don’t have an issue with a little sticking to the bottom while I sauté.
Next, you’ll change the setting to manual and high pressure. You can’t just switch from one button to the other on the Instant Pot, you have to cancel the last function and then press the one you want. That’s probably my biggest issue with the Instant Pot. I like to add a Lipton Onion Soup packet and about 2 cups of beef broth. If you like your carrots a little mushy, this is the time to put them in as well. My baby likes mushy carrots. Check the lid and be sure that the sealing ring is not lifting in any areas and place that on your Instant Pot. Be sure the valve is set so it’ll close and wait for the Instant Pot to come to pressure. It takes a while for that to happen, maybe 10 min, but I usually like to help speed that along and add hot liquid and have my pan inside warmed up. After 35-40 min. you can either do a quick release or natural release. The QR is just going to give you a quicker satisfaction. I remove the carrots and pot roast out of the Instant Pot and set it aside. Next, put your Instant Pot back on sauté. Once it’s boiling, add your gravy mix. I like to use the McCormick brown gravy mix and just dump it as I go, no measuring. Whisk vigorously to remove all the lumps. You’ll have a yummy brown gravy that’s complete with all the bits from the pot roast and maybe have a few carrots mixed in there. That’s my favorite kind of gravy. Pour the gravy over your delicious, quick cooking, pot roast and serve with a side of yummy bread and the best ever mashed potatoes. Enjoy!
Make Sunday afternoons memorable with this classic Roast Beef dinner. Make it in a quarter of the time using your Instant Pot.
Main Course, Roast Beef
1beef chuck roast
1packageLipton Onion Soup
McCormick Brown Gravy Mix
Brown the chuck roast on both sides on the saute high setting.
Pour in Lipton onion soup, beef broth and add your carrots.
Set the Instant Pot on manual high and seal the Instant Pot. Set it for 40 minutes.
Quick release the valve and remove the carrots and roast, set aside. Set the Instant Pot on saute high and pour in the McCormick brown gravy mix and whisk vigorously to break down the clumps. Keep an eye on it. If the gravy is too thick, add water and vice-versa. Just add to your desired gravy consistency. Enjoy!
This Disney Meatless Monte Cristo is what dreams are made of. It tastes exactly like the Meatless Monte Cristo that you get at Cafe Orleans.This post contains affiliate links. Thank you for your support.
I’ve been to Disneyland once…once. It was for my 26th birthday and we had three little kids in tow. I slightly wish that it was just me alone because I’d be able to soak in all the elements but the kids have always remembered the light-sabers and the ride I took Freddie on and laughed at him when he was crying. Another thing I remember is the Monte Cristo sandwich from Cafe Orleans. You’ll find it pretty close to the Pirates of the Caribbean ride and after you’ve passed the famous Dole Whip station in Adventureland. For this series, I’ve partnered with other bloggers to show you our favorite Disneyland copycat recipes and I’m going to share with you Disney’s Meatless Monte Cristo Sandwich. The original has turkey, ham and swiss but I wanted to fancy it up a bit and do the meatless version with swiss, mozzarella and double cream brie cheese. I’m serving it alongside a store bought berry puree and of course I have to fry it and dust it with powdered sugar.
To start we’ll make the batter. Mix all the ingredients together well and let it rest while you assemble your sandwich. I used Trader Joe’s brioche loaf as the bread. You can grab all the cheeses there too. It I grabbed mine at my local Krogers. I removed the rind from the brie cheese and just sliced it up the best I could but since it’s almost like cream cheese, it’ll be a little rustic looking. I sliced up some fresh mozzarella and I grabbed some sliced Swiss cheese at the butchers counter. Slather each slice of brioche with Dijon Mustard and then on each slice of bread add a slice of Swiss cheese. Sandwich in the mozzarella and the brie and put both slices together. Now cut the sandwich triangle way in half and slather in that batter. Heat your oil to 350• and fry baby fry!
Meatless Monte Cristo Sandwich - A Disney Copycat Recipe
The perfect copycat recipe for the Meatless Monte Cristo Sandwich from Cafe Orleans at Disneyland.
disneyland copycat recipe, meatless monte cristo sandwich, monte cristo recipe
Brioche bread, sliced
2slicesdouble-cream Brie cheese
2slicesfresh mozzarella cheese
1 3/4 cupsflour
Preheat your Canola oil to 350* in a frying pan.
Spread the dijon mustard on the brioche bread, place a slice of swiss cheese on each slice of bread. Place the brie cheese and mozzarella on one side of the sandwich and sandwich the two slices together. Cut into a diagonal half.
Place each half into the batter and coat well. Carefully place them into the oil and cook for 2-3 minutes on each side. Remove from the pan onto paper towels to soak up the excess oil. Cut each half in half again and dust with powdered sugar. Serve along side black berry preserves.
I let it fry for about 2-3 minutes on each side until it was pretty golden. I flipped the sandwich away from me so I didn’t get splattered and let the other side cook for an additional 2-3 minutes. I let it drain on a paper towel and sliced each half in half again so I had 4 triangles of the sandwich. I served it alongside a blackberry jelly which was just store bought. You can go all out making your own but it’s just another step I didn’t want to do. I wanted to get right down to eating this Disney Food classic.
Now that you’ve seen how I make my favorite Disneyland treat at home check out how a few of my blog buddies make their favorites too!
The Instant Pot is a staple in our home. It saves us money on cooking tough cuts of meat but also saves us time by making simple dishes. Learn how easy it is to make this Instant Pot Spaghetti Recipe. This post does contain affiliate links. Thank you for your support.
The Instant Pot is so incredible. The most important thing to remember is that once you close the lid, it’s not going to immediately take 4-10 minutes depending on what you’re cooking. You need to allow your Instant Pot to come to temperature and then add the cooking time. It usually takes about 10 additional minutes to have it come to temperature. I try to add warm water and have my ingredients the warmest they can be to cut down on that. For this Instant Pot Spaghetti, I kept the sauté function on to warm my pre-cooked beef and kept it on as I placed the other ingredients in and placed the lid on top. This just helped things warm a little faster. If you want to brown the ground beef in the pot beforehand, turn the sauté function on and place it on high. Mine was pre-cooked so I just allowed it to warm on the high temperature and then I added the dry pasta. I broke the Spaghetti in half so it’d fit easier in the pan and allow me to stir it before I placed the lid on. Next, add your sauce and one cup of hot water. Stir it to ensure everything is coated and the noodles are separated. If you don’t coat everything, the noodles will stick and you’ll have uncooked pasta. Now place the lid on and lock. I set my Instant Pot to manual pressure and high heat. The cooking time I chose was 6 minutes. If the pasta is a thicker noodle, add a minute or two. Be sure that your pressure gauge is set to close and wait for the Instant Pot Spaghetti to come to pressure. It’ll hiss and steam for a minute or two while it’s gaining pressure but if you have a bit of steam coming from the side of your lid, the sealing ring is not put on properly and your dish will not cook. The silver pressure gauge will come to the top when the Instant Pot has come to pressure. Enjoy!
This delicious chicken, cashew and grape pasta salad is perfect for a main dish or bring it to family barbeques. It compliments well to any main dish or is perfect on it’s on.
Life is getting more chaotic by the minute. I’m glad I can rely on food that is pre-cooked or prepared in some way to make life a little easier. For this Chicken, Cashew and Grape pasta salad recipe I’m going to use some cubed chicken from those rotisserie ones you can buy at the grocery store. This salad is so easy for weeknight meals and it’s one of my favorite pasta salads for dinner or a group get-together.
This pasta salad is great for summer gatherings. It has a delicious tartness from the grapes and the coleslaw dressing. Add some pineapples, cashews and chicken to make it the perfect pasta salad.
Salad, Side Dish
chicken pasta salad recipe, chicken pineapple and grape pasta salad, pasta salad recipe
2cupscubed cooked chicken
1cupred grapes, sliced
1pkgbowtie pasta, cooked
Cook pasta according to package instructions.
Mix together mayonnaise and coleslaw dressing and place in the fridge until you're ready to combine with the other ingredients.
Mix cooled pasta, red grapes, cashews, grilled chicken and pineapple together and add in the dressing, coating your salad.
Serve in a dinner bowl with the cut crispy chicken strips on top. Add more cashews for crunch and looks.
Get those noodles boiling and cool them down. You’ll next want to mix the mayonnaise and coleslaw dressing together and whisk it well. You want to use 1 cup of each and get all those lumps out. Keep that in the fridge while you’re putting the rest of the salad together. Next, cut the grapes in half and open your can of pineapple – chop the celery now if you’ve decided to use it. I like a lot of fruit but it is all a taste thing with this salad. Go ahead and add those to your bowl along with the chicken and mix it all together. Drain the pasta once it’s cooked to al dente and let it cool. It doesn’t need to be extremely cold but room temperature or colder is always ideal when using a mayonnaise-based sauce. Add your dressing to the pasta and fruit mixture and stir together until all the dressing has coated everything evenly. You’ll add the cashews at the end to keep the crunch. If you’re going to be able to eat this in one day, go ahead and add however much you’d like. If this will last you a few days, just add the cashews as you go so it won’t get soggy on you. We love this pasta salad in our house for many reasons and the main one is that it’s a convenient meal to satisfy all our tastes and I feel I get all the food groups in one sitting 😉 It’s a good quality meal with little fuss.
I have had a really hard time making the most balanced choices since delivering my baby in September. I have gained more weight afterwards than I ever did during the pregnancy. I am in need of getting back ontrack.
Before I got pregnant, I had signed up to do a half marathon and began training for that. With my Fibromyalgia, it made it hard but doable. Now that I have the baby in tow, things have begun to get harder to accomplish and so I need easy but I also need to set a good example to my other kids. I came up with this “snack hack” knowing that I’d eat it and my kids would as well. I didn’t want it to feel like the prepackaged meals that are so popular, I wanted them to know that it came from home and the wholesome areas of the store.When they’re eating these snacks, it’s almost a full meal to them depending on how much they decide to eat but it’s fulfilling to them and most of all, they love to pair it with theirCapri Sun Organic. They are so simple to put together. Just take a slice of turkey, a half slice of cheddar cheese and 2-3 wedges of Granny Smith apples. Just wrap it around itself and serve. The great thing about these snacks is that they can be taken on the go along with their favorite drink and my most favorite part of the Capri Sun Organic is just that, they are certified USDA Organic and made with 66% fruit juice.
When I’m looking for choices to feed my children along with myself, I look for something that is better-for-you in the long run. I look forward now to eating snacks like this because of the simplicity and ease it is for me and my new busy life. I have long doubted myself why I don’t just get up and move/exercise,making better choices has effected my mood and made me motivated to start moving again. You can do it too!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.