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Quick and Easy Baked Apples

Posted by in Baking

Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

I’m not sure if it’s fair that pumpkin gets the most culinary attention when fall rolls around. As much as I love me some pumpkin [insert any dish that can feasibly be made with pumpkin], I’d much prefer something with apples. 

I could live off of apple pie, apple crisp, apple-filled crepes, apple cider syrup-covered pancakes, apple-cheddar squash soup … you get the idea. Just bury me in apples, and I’ll be a happy girl. 

One treat I don’t make too often is baked apples. I’m not sure why. Oh, wait, yes I do. It’s the hollowing out of the apples, which, in my head, seems like a chore, but in reality only takes a few minutes. I need to quit playing mind games with myself because I’ve been seriously missing out. 

We had some friends over for dinner recently, and I searched for a simple and delicious dessert to make. I also wanted something that screamed fall. The Baked Apples recipe submitted by TK member Laura seemed like just the thing I was searching for. 

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

First, let’s gather our ingredients! To be honest, when I gathered everything I kept thinking that this couldn’t possibly be everything. I even grabbed an extra stick of butter. (You know, just in case.) Really, all you need are smallish baking apples, oats, brown sugar, cinnamon, and softened butter. That’s it.

This is an excellent jumping point for adaptations! If you’re avoiding dairy, grains, or refined sugar, you can use coconut oil, chopped nuts/dried fruit/coconut, and honey. You could also play with the spices and add some nutmeg or cardamom for a more exotic taste. The only substitution I made was using coconut sugar instead of brown sugar. 

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Okay, now for the part that I dread (which isn’t that bad, really). Grab a sharp paring knife and cut around the stem of the apple, going about 1/3 the way into the center. 

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

You can also use a spoon at this point to scrape out any seeds or tough bits of core remaining. Repeat with remaining apples.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

If you’re assembling these early and plan to refrigerate them for a few hours before baking them, I would rub some lemon juice on the insides of the apples so they don’t turn brown. Lemon juice will brighten the flavor of the apples, too.  If you happen to have a two-year-old around who is dying to help you, they’re great for that.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Grab a baking dish large enough to hold all of the apples. My 9×13 inch glass baking dish was the perfect size. Brush a liberal amount of butter on the sides and bottom of the pan. Don’t be shy. 

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Sprinkle some of the brown sugar into the pan as well.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Nestle your apples into the pan so they all stay upright. You don’t want that precious filling to spill out!

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Speaking of the filling, grab a small bowl and pour the oats in. 

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Add the cinnamon (and any other spices you’d like to add).

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

And the rest of the brown sugar.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Give it a good mix. Or have your kitchen-maid-in-training do it for you.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

This is the fun part. Put the rest of the softened butter in the oats and, using your hands, blend it until the butter is incorporated and you get a crumbly texture.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

I knew she wouldn’t be able to resist this part.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

This is roughly the texture you’re looking for. Try not to eat it right out of the bowl. Believe me, it’s hard.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Call your lovely assistant back over and have her spoon the filling into the apples. I was surprised at how well she did this. This is such a great recipe to involve kids in the kitchen!

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

We just kept piling it on until we ran out of filing. 

Pop them into the oven for a while and …

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

Not only will your house smell amazing, but you’re super close to heaven in a bowl.

 
 
 
Tasty Kitchen Blog: Baked Apples. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Laura of My Friend's Bakery.

The instructions say to spoon the caramel sauce from the pan over the apples, but I didn’t have much sauce to speak of. Instead, we served these with vanilla bean gelato.

I also whipped up some sea salt vanilla bean caramel sauce and poured it over the top. Why I didn’t do that in the beginning is beyond me. If you’d like to make some homemade caramel sauce, there are a lots of recipes here on Tasty Kitchen! I included a few below that caught my eye.

Easy Caramel Sauce from Ree
Spiced Caramel Butter Sauce from Terri of That’s Some Good Cookin’
Vegan Caramel Sauce from tonijean
Salted Caramel Sauce from Megan Betz

Many thanks go to Laura for a fantastic and easy recipe to do with my kids! Be sure to check out her TK recipe box and her beautiful blog, My Friend’s Bakery, for more recipes. 

 
 

Printable Recipe

Baked Apples

See post on Laura @ My Friend's Bakery’s site!
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Difficulty: Easy

Servings: 9

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Description

A simple, delicious dessert using fresh picked apples. Enjoy the season’s bountiful harvest.

Ingredients

  • FOR THE APPLES:
  • 9 whole Small Baking Apples, Like MacIntosh
  • 2 Tablespoons Butter, Room Temperature, For Greasing The Dish
  • 2 Tablespoons Brown Sugar
  • FOR THE FILLING:
  • ⅓ cups Butter, Room Temperature
  • ⅓ cups Brown Sugar
  • 1 cup Quick Cooking Oats
  • 1 teaspoon Ground Cinnamon

Preparation Instructions

Preheat the oven to 350 F.

Wash and core the apples. Generously coat the bottom of an oven-safe baking dish (use one that’s big enough to fit all the apples into) with butter. Sprinkle the first amount of brown sugar over the base of the dish. Arrange the apples into the baking dish to fit.

In a separate bowl, crumble together the filling ingredients. Fill each cored apple with a generous amount of the filling.

Bake the apples for 30 to 40 minutes until soft. Remove from the oven and place 1 or 2 apples on each serving plate. Use a spoon to scoop some of the hot caramel from the bottom of the dish, and spoon it over each apple. Serve with a scoop of vanilla ice cream.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Profile photo of Natalie | Perry's Plate

Tropical Thai Chicken Curry

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

I love Thai food. And I’m thankful for the fact that I can walk into almost any grocery store in this country and buy tropical fruit and Thai curry paste. Isn’t it amazing that we have access to all of these things? It wasn’t that long ago when ethnic flavors and produce just weren’t available here. It’s fantastic.

You know what else is great? Easy, approachable ethnic recipes to make during the holidays. I can only eat so much bread, potatoes, and heavy cream, you know? I need recipes that are quick and different from the typically rich meals of the season. 

Enter: Tropical Thai Chicken Curry This recipe submitted by Anetta is exactly what I was looking for. If you prep the ingredients ahead of time you can have this on the table in about 15 minutes. Really.

Here, I’ll show you.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

You’ll need a few things, but luckily they’re all relatively easy to find. Boneless, skinless chicken breasts or thighs, pineapple, mangoes, fresh basil, a lime, coconut milk, a sweetener (I used coconut sugar), red Thai curry paste, and fish sauce.

The coconut milk, curry paste, and fish sauce can be found in that Asian section I was talking about. Or an ethnic grocery store, if you’re lucky to have one in your town. 

Don’t ask me what fish sauce it. And don’t smell it. Just use it and you won’t be sorry.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen. 

First, get a big, sturdy pan out and warm up the half of the coconut milk until it’s bubbly.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Add the curry paste.

If I’m not mistaken, red curry paste is the most spicy of the Thai curry pastes, followed by green paste and then yellow being the least spicy. 

Because I have little ones I need to feed, I was conservative with the amount I initially added, but I ended up putting more in later. And it still wasn’t too spicy! I’m pretty sure the coconut milk and sweetness from the fruit mellowed it out. So, don’t be shy with it!

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Once you get the paste incorporated and a lovely salmon-colored sauce started, add the fish sauce (you smelled it, didn’t you?), sweetener, and lime juice.

The recipe originally called for wild lime leaves, but I was unable to find them. Perhaps I could have looked harder, but I didn’t want to tote my crazy never-wants-to-stay-in-the-cart-monkey-child to one more place. 

So, I took Anetta’s advice and used half a lime. And kept my sanity.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Now, add the rest of the coconut milk. 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

In go the thinly sliced chicken, mango, and pineapple chunks. 

The next time I make this, I think I’ll add a handful or two of butternut squash chunks. It’ll blend right in! (It’s physically painful for me to make a meal without vegetables. There, I said it.)

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Stir it well, then cover and let it simmer for a few minutes until the chicken is cooked through. It’ll go fast and give you just enough time to chiffonade the basil. 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

To chiffonade sounds fancy, but it just means you’re cutting the basil into little strips. That’s all. You could even say it with a French accent. 

First, stack the leaves.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Roll them tightly.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Then slice it up! 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

When the curry is finished, sprinkle the basil over top. 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Aaaaaand serve.

I used brown basmati rice, but you can use jasmine rice, quinoa, or even cauliflower rice if you’re watching your grain intake.

Be sure to check out Anetta’s Tasty Kitchen recipe box. Hers should really be called a treasure box with so many easy recipes from around the globe. Check out her blog, The Wanderlust Kitchen, too!

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Note: I replaced the water in the recipe with additional coconut milk. I make my own coconut milk, which tends to be thinner than commercially canned coconut milk. Next time, I’ll just leave it out completely or reduce the coconut milk to get some of the water out. 

 
 

Printable Recipe

Tropical Thai Chicken Curry

See post on Anetta (The Wanderlust Kitchen)’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 4

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Description

Pineapple and mango add sweetness to this rich and flavorful chicken curry dish. Under 500 calories per serving, and only 30 minutes until dinner is ready.

Ingredients

  • 1 can (14 Oz. Size) Coconut Milk, Divided
  • 2 Tablespoons Plus 1 Teaspoon Red Curry Paste
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Palm Sugar Or Brown Sugar
  • 4 whole Wild Lime Leaves (or Juice From Half A Lime)
  • ½ cups Water
  • 1 pound Boneless, Skinless Chicken Breast, Very Thinly Sliced
  • 1 cup Fresh Pineapple Chunks
  • 1 whole Mango, Peeled And Diced
  • ⅓ cups Fresh Basil Leaves, Sliced
  • Cooked Jasmine Rice, To Serve

Preparation Instructions

1. Heat half the coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.

2. Add curry paste and stir to combine. Add fish sauce, sugar, and lime leaves and let cook for 1 minute. Add remaining coconut milk and water.

3. Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes. Reduce heat to simmer and continue to cook for 5 minutes or until chicken is cooked through.

4. Remove from heat. Remove wild lime leaves and stir in the sliced basil. Serve with jasmine rice.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Profile photo of Natalie | Perry's Plate

Grilled Brie with Grilled Corn and Mango Salsa

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

I love finding recipes that nearly knock me out of my chair and get lodged into my brain so tightly that they MUST be made within the week. It’s an extra bonus if it ends up being as good as it looks.

One of my favorite things ever is ooey-gooey brie. Grilled corn is also up there. So is mango salsa. And bacon. (Clearly.) So you can imagine my reaction when I saw the Grilled Brie with Grilled Corn and Mango Salsa recipe from TK member Justine.

I believe I shrieked out loud.

It never occurred to me to grill brie. Or pair it with a salsa. Or put bacon in mango salsa. The whole thing almost made my head explode—in the best way possible. It’s brilliant. And it was like summertime on a platter.

Luckily it’s not hard, either. Here, I’ll show you!

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Brie, fresh corn, crispy bacon. (Wow, we could stop there and make something tasty, couldn’t we?) Also, mango, avocado, tomato, fresh cilantro, onion, lime, jalapeno, cumin, and salt.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Start by dicing the mango, tomato, onion, and avocado. It helps if they’re all roughly the same size.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Now prep the jalapeno by cutting the top off, slicing it in half, removing the seeds, and mincing. You don’t have to remove the seeds if you want it spicy. I have small children who are still in “spicy food training” so I removed most of mine.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Now chop the cilantro. Throw the cobs on a hot grill for several minutes and turn them a few times until you get a few charred spots. Let them cool and remove the corn from the cobs with a sharp knife.

Yes, this takes some prep work, but you’re seriously almost done. I hope you have some chips ready.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Combine everything you just prepped, along with the bacon, into a bowl.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Add the cumin.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

And the salt.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

And the lime. Start with a half lime and add more later if you think it needs it.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Give the whole thing a stir. Then stand back in awe because it’ll be the prettiest bowl of food you’ve ever seen.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Now the brie. Is your grill still hot? Good.

Remove the brie from the package and take off any foil/paper it is wrapped in.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Place it on a sheet of aluminum foil.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Wrap it tight. Then cook it on the grill, flipping once, until it has warmed and is slightly gooey, but not too gooey or it’ll fall apart when you try to take it out of the foil.

Alternately, if you’re using a stove-top grill pan, you can put the brie right on the pan instead of covering it with foil. And you’ll have pretty grill marks like Justine’s brie.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

This doesn’t look very grilled but I promise it’s nice and warm on the inside. Place the brie on a serving dish.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Spoon some of that gorgeous salsa over the top. You can be liberal with this. You’ll have GOBS of salsa leftover. If you’d rather not have gobs of salsa leftover, then cut the salsa part of the recipe in half.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Throw some chips in there and try to restrain yourself if you are expecting company.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

If not, then eat away. I would recommend having another person with you so you don’t end up eating the entire thing yourself.

Just, um, a warning. It can happen.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Because it’s really hard to stop eating this. It’s like deconstructed nachos with fancy cheese. And it tastes every bit as good as you think it will. Maybe even better.

You should definitely check out Justine’s TK recipe box! I just saw about six things I want to make. (Chipotle Baked Sweet Potato Fries? Yes, please.) You can also find her over on her blog, Cooking and Beer.

 
 

Printable Recipe

See post on Justine Sulia (Cooking and Beer)’s site!
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Prep Time:

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Difficulty: Easy

Servings: 8

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Description

This grilled brie is the perfect appetizer to serve at your next party!

Ingredients

  • 2 ears Corn, Cleaned
  • 1 whole Jalapeño, Seeds And Stem Removed, Diced Small
  • ¼ cups Red Onion, Diced Small
  • 1 whole Large Mango, Pitted And Skin Removed, Diced
  • 1 whole Tomato, Seeds Removed, Diced
  • 1 whole Large Avocado, Pitted And Skin Removed, Diced
  • 3 slices Thick-cut Bacon, Cooked Until Crisp, Chopped (May Be Omitted For A Vegetarian Version)
  • ¼ cups Fresh Cilantro, Chopped
  • 1 Tablespoon Lime Juice
  • ½ teaspoons Salt
  • 1 teaspoon Sugar
  • ½ teaspoons Cumin
  • 8 ounces, weight Brie Cheese Wheel
  • Toasts Or Tortilla Chips (for Serving)

Preparation Instructions

Preheat grill or grill pan to medium-high heat. Wrap corn in foil and place on the grill. Grill until warm, about 5-6 minutes, turning the cobs often. Remove from heat and set aside to cool slightly. Decrease the heat on grill or grill pan to medium-low.

Once the corn is cool enough to handle, remove the kernels carefully.

To prepare the salsa, combine the corn kernels, jalapeño, red onion, mango, tomato, avocado, cilantro, lime juice, a dash of salt to taste, sugar and cumin in a medium bowl. Add bacon (if using) and toss to combine. Set aside.

Now it’s time to grill your brie. If you are using a grill pan, you may place the brie directly on a greased grill pan. Cook for 4-5 minutes on each side or until you have nice grill marks and the center is warm. If you are using an actual gas or charcoal grill, wrap the brie in foil and grill for 10-12 minutes or until the brie is warm and “oozy.” Be careful to not place the brie directly over an open flame without being wrapped in foil as the paper is subject to burn.

Serve the brie topped with corn and mango salsa with toasts or tortilla chips. Enjoy!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Profile photo of Natalie | Perry's Plate

Singapore Noodles (Singapore Mei Fun)

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

As much as I love eating out, I can’t help but mentally calculate the meal I could have prepared at home for the cost of the meal in the restaurant. That meal in my head is usually much larger and consists of higher quality food. Often it ends up tasting better and costing less. Plus, it’s almost always healthier when made at home.

That being said, I don’t miss having someone else do the work and clean up the mess when it’s all over. I suppose that’s what we pay for when we eat out. Not having a toddler clinging to my legs is sometimes worth the extra cost.

Having small children definitely helps with the temptation to eat out frequently. So does finding popular restaurant or take out recipes to prepare at home. Enter: Singapore Noodles (Singapore Mei Fun) from Tasty Kitchen member Sarah

You’ll be glad you stayed home for this. I promise.

Let’s get started!

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

First you’ll need a bunch of stuff. Nothing too hard to find, though. You’ll need medium uncooked shrimp (peeled, tail-on), Napa cabbage, a red onion, soy sauce (or tamari), sesame seed oil, rice noodles (I used Maifun rice sticks), coconut oil (or any other heat-safe oil), curry powder, eggs, salt, carrots, and green onions. The recipe also calls for Chinese sausage. I don’t recall ever seeing Chinese sausage in a store in Northern Nevada and taking small children on a hunt around town is about as fun as taking them to a nice restaurant. So, I used smoked deli ham like Sarah suggested. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

If your shrimp is frozen (like mine was), put them in a sieve and run tepid water over them for a minute or so until they soften. I left mine sitting in the sink for several minutes while I gathered the rest of the ingredients. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Once the shrimp is fully thawed, pull the tails off. Then, run the tip of your knife along the inside curve of each shrimp to remove the intestinal tract. (Yep, that’s what that is. Gross, huh?) This really doesn’t take long. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Now we start prepping the vegetables. This recipe is rather heavy on the chopping, but the cooking time is super quick and easy. It all balances out!

Slice the Napa cabbage into skinny ribbons.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Shred the carrots and slice the green onions thinly.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Trim, peel, and slice the red onion. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Slice up that deli ham, too. 

Chopping is over! We survived!

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Now crack the eggs into a bowl and give them a good whisk. Pour them into a small nonstick skillet, and cook until eggs are done, flipping halfway through. You want to make an omelet-like form instead of a scramble, so don’t move them around while they cook. 

Transfer them to a cutting board and … oh. I guess we do have a little chopping left. But it’s super quick. Cut the eggs into ribbons.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Place the rice noodles in a bowl of hot water. Let them sit for 5 minutes or until they become pliable but still too crunchy to eat. If you leave them in too long, they’ll turn to mush when you cook them. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Alrighty. We’ve got our ingredients prepped and ready to go. You could actually do this the night before and keep them refrigerated until you need them. That would be handy on a busy night and you’d have dinner on the table in less than 15 minutes.

Your family will think you’re a rockstar. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Grab your wok. Or large saute pan with high sides. Or some kind of deep skillet to keep everything in.

Bring the coconut oil to medium-high heat, then add the shrimp.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Add the ham. Stir them around and keep things moving as you add the other ingredients.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Now throw in the cabbage, red onion, and shredded carrots. 

I have to tell you. Trying to photograph a stir-fry step-by-step is an adventure. Seriously. Tossing vegetables into a screaming hot skillet and keeping them from burning while trying to get decent sort-of-in-focus photos through all the steam is wild. I like to live on the edge. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Once you get it all mixed together, add the curry. And stir again. 

There’s a reason why this is a stir-fry. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Add the rice noodles, breaking them apart as you put them in. Using your tongs, try to combine the rice noodles with the rest of the contents of the pan. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

If you spill, I won’t judge.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

We’re almost to the finish line! Add the soy sauce and sesame oil.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Add the green onions, salt, pepper, and egg ribbons. Stir those in gently. 

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Dump it all onto a platter and serve it up!

I have to say, this exceeded my expectations. I ADORE this meal. It was fun to make, and I love the bright colors from the spices and vegetables. It’s also light, but filling. You could even replace some noodles with more vegetables to add more of those vitamin things. If you don’t like shrimp, thinly sliced chicken or beef would also be good.

 
 
 
Tasty Kitchen Blog: Singapore Noodles (Singapore Mei Fun). Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Sarah of The Woks of Life.

Thank you, Sarah, for giving me another reason to make a meal at home! 

Be sure to visit Sarah’s TK recipe box and her blog, The Woks of Life (I love that name) for more Chinese recipes!
 
Notes:
1. This recipe called for dried chiles which I initially omitted because my kids freak out when food has the slightest amount of heat. However, I added them anyway at the last minute, and I’m glad I did! Three peppers gave it just the right amount of tingle.
2. I doubled this recipe to feed our family of five and ended up with a lot of food. Enough for 6 adult servings. 

 
 

Printable Recipe

Singapore Noodles (Singapore Mei Fun)

See post on Sarah @ The Woks of Life’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Difficulty: Easy

Servings: 2

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Description

You’ll find it on every takeout menu in America but it’s actually really easy to make at home! Try my dad’s authentic recipe.

Ingredients

  • 12 whole Shrimp (peeled, Deveined, And Butterflied)
  • 2 cups Soaked Rice Noodles
  • 2 whole Eggs (optional)
  • 3 cups Shredded Napa Cabbage
  • 1 whole Carrot
  • 1 whole Scallion
  • ½ whole Red Onion
  • 3 whole Dried Red Chiles (optional)
  • ⅓ cups Thinly Sliced Roast Pork, Ham, Or Chinese Sausage
  • 1 Tablespoon Oil
  • 1-½ Tablespoon Curry Powder
  • 2 teaspoons Salt
  • 1 Tablespoon Shaoxing Wine
  • ½ teaspoons Sesame Oil
  • ½ Tablespoons Soy Sauce
  • ¼ teaspoons White Pepper

Preparation Instructions

Rinse the shrimp and pat dry. Soak the rice noodles in cold water for 20 minutes. Drain the noodles just before you’re ready cook.

If you decide to use eggs in this, beat them in a bowl and make a thin omelet by cooking eggs in a hot oiled wok or nonstick skillet. Transfer to the cutting board and cut the omelet into thin strips about 2 to 3 inches long and set aside. Julienne the napa cabbage, carrot, and scallion. Thinly slice the red onion and set aside along with the dried chili peppers. Cut the Chinese sausage (or ham or pork) into thin pieces similar to the size of the carrots.

Heat the wok on the highest setting and add oil, sausage and shrimp and stir-fry for about 10 seconds. Add the dried chili peppers, carrot, napa cabbage and onion and stir-fry for about 30 seconds and then sprinkle the curry powder evenly over the mixture.

Add the rice noodles and while doing so, make sure you rip them into manageable 7- to 8-inch lengths for easy eating later. Add the salt and wine and mix well (about 1 to 2 minutes), making sure you firmly scrape the bottom of the wok with your spatula to prevent the noodles from sticking. A hot wok is a must to prevent sticking but ensuring that you scrape the bottom of the wok as you mix is an important technique.

The noodles should be taking on the rich color of the curry powder. Add the sesame oil, soy sauce, white pepper, scallions and the cooked egg if you decided to include it. Mix thoroughly again for another minute, plate and serve immediately!

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

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