A Recipe Worth All the Tea in China

You probably like Chinese food but prefer takeout from a local place rather than going through a messy hassle in the kitchen. You assume you don't have the right equipment - a rice steamer, a wok, whatever is needed, and you assume that whatever dish you concoct couldn't possibly be as good as what Hop Sing can whip up. Not so! This easy, yet tasty Beef and Broccoli Stir Fry dish requires no special cooking appliances nor any ancient Chinese secrets. And if you really want to immerse yourself in the culture, serve some hot tea with your meal in this complementary teapot from the SplendidLife website. It's actually a site promoting all things Splenda, but they also have some really cute kitchenware. Make sure you have some Splenda (or real sugar!) on hand for your beverage and enjoy your good fortune.

Spicy Beef and Broccoli Stir Fry

1/4 cup soy sauce

1 tbsp. cornstarch

2 tbsp. vegetable oil, divided

1 1/4 lbs. boneless beef top sirloin steak

16 oz. bag of frozen broccoli

1 medium onion, sliced

1 red bell pepper, sliced

2 garlic cloves, pressed

1/4 tsp. red pepper flakes

1/2 cup beef broth

Whisk together soy sauce, cornstarch and 1 tbsp. of the oil in a bowl. Cut beef into strips, add to mixture, toss to coat and refrigerate 15 minutes. Heat remaining 1 tbsp. of oil in a large skillet. Add the beef, broccoli, onion, red bell pepper and garlic. Cook over medium-high heat until beef is browned and vegetables are crisp-tender. Add red pepper flakes and beef broth. Stir and cook a few minutes until sauce is slightly thickened. Serve over cooked rice and top with cashews.

Thanks for the Coffee, Pumpkin.

The middle of a sweltering summer may not be the ideal time to
think about pumpkins and all the delicious recipes you can make with this gastronomic delight, but it's always the ideal time to be thinking about yummy food! While pumpkins are usually relegated to the standard pie or requisite Halloween decoration, I like to liven things up and make this Pumpkin Walnut Bread. It's terrific as a dessert and even better as breakfast along with a piping hot cup o' joe. Speaking of joe, while there's nothing to chop for this recipe, check out this cute cutting board from USA Wallpaper. The coffee theme would be a darling addition to any art deco kitchen.


Pumpkin Walnut Bread

3/4 cup flour
3/4 cup whole wheat flour (gotta get your fiber!)
1/2 tsp. salt
3/4 cup sugar
1 tsp. baking soda
1 cup pumpkin
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. allspice
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Sift together flours, salt, sugar and baking soda. Mix the pumpkin, oil, eggs, water and spices together. Combine with the dry ingredients but don't mix too thoroughly. Stir in the nuts. Pour into a greased loaf pan. Bake 50-60 minutes or until a knife comes out clean.

Feed Your Addiction With These Spicy Nuts

I love all kinds of nuts: peanuts, cashews, almonds, walnuts, pecans, you name it. I stumbled upon this recipe for Sweet & Salty Nuts that is so addictive, there ought to be a law! It's a healthy snack that can be whipped up in a few minutes. It also makes an unusual housewarming gift or inexpensive holiday gift. If you're feeling really creative, double the recipe and serve the tasty nuts in these adorable nesting buckets from USA Wallpaper. Everyone will be dazzled with your domestic prowess.

Sweet & Salty Nuts

1/4 cup packed brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. cayenne pepper

1 egg white

1 1/2 cups salted cashews

1 1/2 cups pecan halves

In a small bowl, combine the brown sugar, cinnamon and cayenne pepper. In a large bowl, whisk the egg white; add the nuts. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased cookie sheet. Bake at 300 degrees for 18-20 minutes, stirring once. Let cool before storing.

Mexican Pasta Earns Cinco Stars

If you're tired of the same Italian-style pasta dishes, wake up your tastebuds with this Mexican Pasta recipe. While preparation of this dish may take a little longer than I normally prefer, it's completely worth it. The red pepper and seasonings give this recipe some kick while the creamy sauce and cheeses give it that homemade goodness. While your cooking this pasta for your little fiesta, use these lively measuring spoons from Anthropologie. They'll match the colors on your sombrero perfectly. Ole!

Mexican Pasta Bake

12 oz. macaroni

1 lb. ground beef

1 packet taco seasoning

1/2 cup chopped onion

1/2 cup chopped red pepper

2 tbsp. butter

1/3 cup flour

1 tsp. salt

1 tsp. cumin

3 cups milk

6 oz. Colby cheese, cubed

8 oz. shredded Monterey Jack cheese

1 cup salsa

Chili powder

Preheat oven to 350 degrees and grease 3 qt. baking dish. Brown ground beef and stir in taco seasoning according to packet directions. Cook pasta and drain. In large saucepan, cook onion and pepper in butter about 5 mins. Stir in flour, salt and cumin. Add milk. Cook and stir until thickened. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese. Pour over pasta and stir. In the baking dish, layer 1/2 the pasta, 1/2 the beef and all the salsa. Layer with remaining pasta and beef. Sprinkle with the remaining Monterey Jack cheese. Sprinkle with chili powder. Bake uncovered 15-20 mins.

You Deserve These Girlie Treats

Need a relaxing evening with your girlfriends? Maybe you're planning to send the husband and kids packing while you ladies stay in to give each other facials and play shameless board games. Well, all that gossip and girlie talk can make you pretty hungry, so why not try this appetizing treat. These Cool as a Cucumber Tea Sandwiches are dainty yet so yummy. And for the ultimate in girlie-ness, serve the appetizer on these adorable plates from Rosanna Inc. They're so retro 50's chic. I can just imagine you girls on the party line now.

Cucumber Tea Sandwiches

1 loaf of rye cocktail bread (found near the deli section)

1 block of cream cheese

1 packet of Hidden Valley Ranch dry seasoning mix

1 or 2 cucumbers, sliced

Dried dill weed

Mix the cream cheese and seasoning mix. Spread on the cocktail bread. Place a cucumber slice on each piece. Sprinkle with dill weed. Refrigerate for 1 hour.

Heavenly Graham Crackers with Fudge

This rich, chocolately dessert was handed down from our sweet (yet a little senile!) Granny. It's so rich and delicious yet couldn't be easier to make. The secret ingredient of this dessert recipe is the peanut butter. Whip up a batch for your next potluck or picnic while using these adorable measuring cups from USA Wallpaper. The retro-looking cups look like Granny handed these down as well.

Granny's Graham Crackers with Fudge

1 cup sugar

1/2 stick butter (or Oleo as my Granny called it)

1 square Baker's unsweetened chocolate

Dash of salt

1/2 cup milk

1 tbsp. peanut butter

1 tsp. vanilla

1 package of graham crackers

Over medium heat, stir sugar, butter, chocolate, salt and milk until the mixture boils for 1 minute. Add peanut butter and vanilla and continue stirring until mixture is spreadable. Spread fudge on graham cracker. Top with another cracker. Makes 12-24 pieces of heaven, depending on how big you make them. Enjoy!

'On the Table Chop Chop' Pork Chops

While this may be considered a fall or winter comfort food, no delicious dinner recipe is easier to get on the table lickety-split. What to do with the extra free time? Why not whip up some fresh string beans which will complement the tender pork, sweet apples and crispy stuffing? While your enjoying your yummy pork chops, use these adorable turtle placemats from USA Wallpaper. Yes, USA Wallpaper. I had no idea they offered such cute kitchen accessories. Take a look!

Pork Chops with Apples & Stuffing

6 boneless center cut pork chops

1 tbsp. vegetable oil

1 box StoveTop stuffing mix

1 1/2 cans (30 oz. total) apple pie filling with cinnamon

Brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling in greased 13x9 baking dish. Place pork chops on top. Spoon stuffing over pork. Cover and bake at 350 degrees for 35 minutes. Uncover and bake 10 minutes longer.