Beef & Broccoli with a twist

I decided to shy away just a little from the traditional beef and broccoli recipe by adding some red bell peppers and onions to it, and the combination of it all came out delicious!


I was inspired by a recipe by  of Steamy Kitchen (click here)

For the beef and the veggies I didn’t use specific measurements. You can see about how much I used from the pictures. However, I did stick with the measurements for the marinade and sauce.

Not all ingredients are shown in this picture


  • Thin slices of beef
  • broccoli florets
  • red bell pepper, sliced
  • half of a large onion, sliced
  • cooking oil
  • 2 cloves garlic, very finely minced
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese rice wine
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon freshly ground black pepper

For the sauce

  • 2 tablespoons oyster sauce
  • 1 teaspoon Chinese rice wine
  • 1 tablespoon soy sauce
  • 1/4 cup chicken broth
  • Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
  • Prepare the sauce: Stir together the sauce ingredients in a small bowl
  • Steam the broccoli
  • Heat a large frying pan or wok over high heat. Add the cooking oil. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer. Let the beef fry undisturbed for 1 minute. Lower the heat to medium-high and flip the beef slices over. Fry until the beef is no longer pink, then take out of the pan. Try to leave as much of the beef juices in the pan as possible.


  • Once the beef is taken out of the pan, add bell red bell pepper and onion, cook until soft (about 5 minutes).
  • Add the garlic to the pan and fry for an additional 30 seconds to 1 minute
  • Add the broccoli to the pan, stir
  • Add the beef back to the pan, stir
  • Pour in the sauce and the cornstarch dissolved in water, stirring, until the sauce boils and thickens, 30 seconds


  • Serve over steamed white rice



Slow Cooker Asian Infused Chicken Wings

This is a recipe for one of those lazy days where you just want to turn the slow cooker on and let it do the cooking for you.

What you will need:

  • about 2 pounds chicken wings
  • 1 teaspoon ginger powder (can also use 1 inch ginger root, chopped)
  • 1 tablespoons soy sauce
  • 1 tablespoon dark soy sauce (optional)
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey
  • 2 tablespoons teriyaki sauce
  • drizzle sesame oil
  • 1/2 tablespoon cornstarch plus 2 tablespoons water, mixed


  • Simply add the chicken wings to the slow cooker, mix in the remainder of the ingredients
  • Cook on medium for 5 hours
  • Transfer the cooked chicken on a baking dish and broil in the oven until the chicken is nice and crispy (takes about 10-15 minutes)
  • Garnish with sesame seeds



Baked Panko Crusted Boneless Chicken (drenched in sauce of choice)

Lately I’ve been PANKO-obsessed. For those who have never heard of Panko, they are traditional Japanese-style breadcrumbs and much lighter and fluffier than traditional breadcrumbs. What I love about Panko breadcrumbs is that they give fried foods a light, crunchy coating and stay crunchy longer because they don’t absorb as much grease as regular breadcrumbs. Not to mention, Panko breadcrumbs are super versatile and you can pretty much use them on any type of meat or vegetable. Check out Pinterest for more Panko recipes!

This recipe does not have any special measurements, it’s more to taste. What you will need for this recipe:

  • Chicken breasts
  • Flour
  • 1 Egg
  • 2 Tablespoons of milk
  • Panko breadcrumbs
  • Seasoning: Cajun, Paprika, Salt, Pepper
  • Sauce: Teriyaki (Ofcourse, this can be substituted with any sauce of choice)


  • Fill a shallow plate with flour
  • In a separate bowl, crack one egg, add 2 tablespoons of milk, add a dash of salt and pepper, mix all together
  • In a third plate, add the Panko flakes and season with cajun, paprika, salt, and pepper, to taste
  • Simply take the chicken breast one by one, coat with the flour first, then in the egg mixture, and last in the Panko flake mix
  • Place on baking rack
  • Once all chicken breasts are used, lightly sprinkle with oil (I used peanut oil)


  • Bake for about 40 minutes at 200C or until golden
  • Lastly coat with sauce of choice – I simply used Teriyaki sauce straight from the bottle (Note: To thicken the teriyaki sauce a bit I brought it to a light boil and added 2 tablespoons of cornstarch, stirring until it reached the desired thickness)
  • Serve over Basmati rice 🙂



Pineapple chicken

So on Sunday we had very few ingredients at home, and living in Austria means that nothing is open.

Thankfully though we had enough to make this super simple, but filling, dish. IMG_0017


Chicken, pineapple, soy sauce (can also use teriyaki sauce), rice

When I make this I try and get as much flavor in the dish as possible and use as little oil as possible. So when I make the rice I use 1 cup rice, 1 cup water, and 1 cup of pineapple juice (normally I use canned pineapple so this is a really good way not to waste the juice from the can).

Then to make the chicken I add a little soy sauce instead of oil. Once the chicken is white (but not all the way cooked through) I add the pineapple juice and remaining juice (pictured below). IMG_0016

I let this mixture cook until chicken is cooked through and the pineapple is a lil brown.

Place the chicken & pineapple mixture on top of the rice and add Sriracha sauce if you’d like. IMG_0018

I like mine in a bowl but Michael prefers the deep plate (pictured at the top of the post).

Noodle box

So in Graz right now a popular fast food “meal” is a noodle box. You can buy it from a stand on the street or even in a restaurant, and the types vary. However I wanted to try to make it at home and possibly a little healthier.


The ingredients you’ll need:

noodles (in the photo Soba noodles are shown but I have also used wholewheat pasta and thought it turned out even better)

Vegetables (any type of vegetables you like. I have used peas and carrots in the past, broccoli and cauliflower, pretty much any type of frozen vegetables I have in my freezer).

optional: Chicken for protein (I have made this without chicken and it turned out well but having some sort of protein will help keep you full after! Some of the restaurants also use shrimp)

For the sauce:

Soy sauce, honey, rice vinegar, garlic, ginger

Toping: Sriracha Sauce


First cook the noodles and vegetables (I put them in the same pot and just drain it all when finished) and cook the chicken (anyway you like).


Make the sauce by mixing all ingredients ( I do not measure but do it by taste- this will depend on your own preference).

When everything is cooked drain the noodles and vegetables and mix the mixture, meat, and sauce together (I mix it in the post so that I don’t dirty unnecessary dishes).

Hope you enjoy this healthier take on a fast food meal.

Kung Pao Chicken


Kung Pao Chicken, a popular Chinese dish, is one of my all time favorites! I recently went grocery shopping at Nakwon, one of the few Asian stores here in Vienna, and bought some more yummy Asian sauces and other goodies. This recipe was slightly tweaked but inspired by a recipe post that I found on by Alice Currah.

from left to right: rice vinegar, soy sauce (Kikkoman is the best), sesame oil, hoisin sauce, dark soy sauce (pearl river bridge is the best brand for this one, and some good ol' cornstarch)
from left to right: rice vinegar, soy sauce (Kikkoman is the best), sesame oil, hoisin sauce, dark soy sauce (pearl river bridge is the best brand for dark soy sauce), and some good ol’ cornstarch)

Don’t get discouraged if you don’t have most of these sauces! I would say the dark soy sauce, sesame oil, and corn starch are actually the “main” ingredients and all you’ll need to make this work! I just like to mix in some other sauces for more flavor but it will still taste absolutely delicious without all those little extras. So, I made ALOT of Kung Pao Chicken this time because we wanted to have leftovers, but of course you can cut the ingredients in half and it will be perfect for 2 people (and maybe you’ll still have some leftovers). Here is what I used:


  • 2 pounds boneless chicken breasts cut into slightly “bigger” cubes
  • 2 tablespoons vegetable oil
  • 1 dried and chopped hot pepper
  • 2 teaspoons crushed sichuan peppercorns
  • 5 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • Sauce **See recipe below.
  • Marinade *See recipe below.
  • Handful of leeks (can also use scallions)
  • 2 handfuls of dry-roasted peanuts (can use more or less as you like)

*For the marinade:

  • 1 tablespoon dark soy sauce
  • 1 teaspoon regular soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon Sichuan pepper corns

Whisk the ingredients together until the corn starch is dissolved.

**For the sauce:

  • 2 tablespoon rice vinegar
  • 2 tablespoon chicken stock/broth
  • 4 teaspoons sugar
  • 3 teaspoons soy sauce (add more or less depending on how salty your broth or soy sauce is)
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon hoisin sauce (optional)

Whisk the ingredients until the corn starch is dissolved.


sichuan peppercorns and dried chili pepper (so beautiful)
Sichuan peppercorns and dried chili pepper (so beautiful)


  • Coat the cubed chicken with the *marinade in a bowl and let sit for at least 30 minutes.

    I may have accidentally drenched it in marinade, this is not necessary (I reduced the measurements in the actual recipe a little bit)
    I may have accidentally drenched it in marinade, this is not necessary (I reduced the measurements in the actual recipe on the post)
  • While the chicken is marinating you can get started on the **sauce for later!
  • When the chicken is done marinating, heat the vegetable oil in a large pan (if you have a wok, that’s even better!) on high heat. Once the pan is hot, turn the stove top off and then add the chopped chili pepper and crushed peppercorns quickly stirring for 1 minute (be careful not to burn it)
  • Add the chicken to the pan and turn the heat back on to medium high.
  • Once the chicken is cooked add the ginger and garlic. Cook for an additional 2 minutes, stirring occasionally.
  • Slowly add the **sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
  • Once the chicken is done cooking, add the leeks (or green parts of the scallions) and peanuts. Cook for a minute or two longer.
  • Garnish with some leftover peanuts and leeks
  • Serve with a side of brown rice


Bulgogi Beef


This Bulgogi beef plate brought back so many memories of working the Saturday shift at my old job in Mesa, Arizona. It became a Saturday tradition to order lunch from Aloha Kitchen! I tried to replicate this dish over the weekend and I must say it was delicious and tasted just like how I remember it!!! Just the smell of the beef while it was grilling made me think of those old days, so I’d say that’s a sign of success. This recipe was made possible by the help of a blog posted by Maangchi. Bulgogi (literally translated as fire meat) is a Korean dish consisting of grilled marinated thinly sliced prime cuts of beef.

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  1. 2 pounds of beef tenderloin, thinly sliced (you can find frozen pre-cut Bulgogi beef in any asian market!)
  2. For the marinade:
    1. 1 cup of crushed pear
    2. 1/2 cup onion purée
    3. 4 cloves of minced garlic
    4. 2 teaspoons minced ginger
    5. 2 handful chopped leeks
    6. 5 tablespoons soy sauce
    7. 4 tablespoons brown sugar
    8. 1 teaspoon of ground black pepper
    9. 2 + 1/2 tablespoons of sesame oil
    10. several thin slices of carrots
Chopped garlic and ginger
Chopped garlic and ginger
Leeks and several carrot slices
Leeks and several carrot slices


  • Mix all the marinade ingredients in a large Ziploc bag.
  • Add the sliced beef and mix well.
  • Let the beef marinate in the refrigerator over night for best results.


  • The next day, right before you are ready to grill the beef, drain the marinade in a separate bowl and discard the remaining leek and carrot pieces.


  • In the marinade sauce, mix in about 1/2 teaspoon of cornstarch.

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You can grill, pan-fry, or BBQ right after marinating.


Since my little grill does not make the beef crispy (which is how I like it), I transferred the beef into the oven and set it to broil (turning once in a while) until it’s nice and crispy (of course if you are using a charcoal grill this step will not be necessary). About five minutes before the beef is done broiling in the oven, coat it with the remaining marinade sauce.

Serve with a side of macaroni salad and lettuce (I love to wrap the bulgogi beef in lettuce, YUMM) At Aloha Kitchen the Bulgogi beef plate was always served with hawaiian macaroni salad! Find the recipe below!


Hawaiian macaroni salad


  1. 1 lb. Elbow Macaroni
  2. ½ cup apple cider vinegar
  3. 1 cup mayonnaise
  4. 1 cup greek yogurt
  5. 2 cups whole milk, divided
  6. 1 Tablespoon brown sugar
  7. 1 teaspoon salt
  8. 2 teaspoon2 pepper
  9. 2 carrots, shredded
  10. 2 handfuls of chopped leeks


  • Make the elbow macaroni according to package directions.
  • Drain, return to cooking pot and toss with vinegar. Let cool about ten minutes.
  • In a large bowl, whisk together 1 cup of the mayonnaise, 1½ cups of the whole milk, the brown sugar, salt, and pepper.
  • Once the pasta has cooled to room temperature, toss with the mixed sauce and let cool to room temperature.
  • Once cool, fold in the leeks, and carrots.
  • Whisk together 1 cup of greek yogurt and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
  • Best if refrigerated until cold.

*Can add more greek yogurt/mayonnaise as needed


Chicken rolls


These chicken rolls are a bit of a spinoff from All Kinds of Yumm. Normally I try and eat relatively clean and healthy but these are definitely a cheat meal! Taste AMAZING and can be easily frozen, which is convenient for busy weeknights, but I do suggest eating them in moderation.

First boil the chicken by placing the raw chicken in a pot of water and boiling it for 15 minutes.  – Make sure the chicken is cooked all the way through. Then shred the chicken. I find that it is easiest to use a hand mixer. I warn you that this can get messy but it is the fastest and easiest way to shred chicken.

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The next step is to add the “sauce” to the chicken. This includes Hot sauce (I used both Tabasco and Valentino hot sauce), Ranch mix (if you make the mix yourself it does make this dish slightly healthier), Mayonnaise (because I used the dried ranch – if you use regular ranch you don’t need this), and finally cheese (not pictured)- any kind. Again I don’t use measurements and just do it based on taste or feeling.

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Next roll the chicken in Spring roll pastries.


Place on a baking sheet (slightly coated with oil) and bake for 15 minutes on 200 C. I served it with a sour cream sauce (that includes italian seasoning and fresh garlic)


Lindsey’s Egg Rolls

As of right now I did not include any measurements. The measurements depend on personal preference (i.e. more vegetables than meat or vice versa), and often there is leftover pastry or filling. The pastry can be refrozen and the filling can be cooked in a pan and added to salads. Spring Rolls


Ingredients: Vegetables: Bean sprouts, cabbage, shredded carrots & ginger, red onions Meat: Shredded ground beef & pork Spices: Salt & pepper, cilantro, cajon, red pepper, sugar, Thai basil (optional), coriander, chili, taro (optional) Extra: Eggs, glass noodles, spring roll wraps (pastry), olive oil.


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First prepare the glass noodles by putting them in boiling water, cover them and let sit


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Next: prepare the vegetables by cutting the cabbage, and shredding the carrots & ginger.

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When preparing the vegetables it is a good time to also puree the red onion with a bit of olive oil.


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Prepare the glass noodles by draining them, rinsing them with cold water and using your hands to “cut” them.


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Prepare the spring roll filling by adding the meat (uncooked) with the vegetables, glass noodles, and spices.


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Prepare the pastry by allowing it to slightly defrost (but don’t leave it out too long) and then cutting it diagonally.


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Scramble the eggs in a bowl and place them with the pastry and filling. Then add a small amount of the filling to the long end of the pastry.


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Roll the spring roll as seen above – use the eggs to “seal” the pastry.

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The spring rolls can be placed in freezer bags and frozen, or cooked immediately.

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Cook in oil on the stove (med heat), or bake them in the oven. Serve with sweet and sour sauce, rice, and lettuce.