It is not an exaggeration to say that Japanese curry rice (カレーライス, pronounce it as “karee raisu”) is the national home cooking dish. Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. Everyone, particularly children, love it. When Japanese people say “having curry tonight”, it is the Japanese curry that is made from the store-bought block of curry roux. Chicken cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. It’s so delicious and filling.
Take your Taco Tuesday to new heights with these easy Ground Beef Tacos. Served with homemade baked taco shells, you really can’t go wrong!
I mean it really doesn’t have to be a Tuesday to devour these beauties. Perfect for lunch or dinner, midweek or weekend. There’s a million and one way to enjoy tacos, but here’s exactly how I like mine. Follow me.
Hey friends, if you’re looking for an easy quesadilla recipe, you’ve come to the right place!
If you know me and you follow Girl Heart Food you know that I’m a HUGE fan of quesadillas. One of the reasons is, like grilled cheese sandwiches, quesadillas are a method of getting more cheese in my pie hole, lol.
Seriously, though, hubby and I enjoy quesadillas on the regular. They’re super easy to whip up, you can put as little or as much as you want in ’em and they always taste amazing.
I’ve shared other varieties with you guys before, like chicken, lentil, and even breakfast quesadillas. Today though? Ground beef quesadillas. One thing they all have in common—>Cheese…and lots of it! You gotta have quesadillas with cheese, if you ask me! Tell me you don’t wanna grab some through your screen….if only, right?!
Interestingly, portabellas are actually large cremini mushrooms. They both have a firm texture and lots of flavor, making them perfect for stuffing. Their size is really the only difference.
Stuffing them this way, with sautéed vegetables and just a bit of breadcrumbs and cheese, tastes like they couldn’t possibly be good for you…but they are!
These mushrooms look so cheesy, but I use very little cheese. Between the mushroom and the vegetables, there is so much flavor, you really don’t need a lot of cheese or fat to make them taste good.
Use this recipe as a guide and feel free to substitute with whatever veggies you’ve got in the fridge. To make these vegan, either omit the cheese or use a vegan cheese and to keep these gluten free, use gluten free breadcrumbs.
First of all, I just want to say I am in love. I’m in love and I don’t care who knows it. (Elf…anyone? anyone?) But seriously. I have always loved anything Asian inspired or themed, and egg rolls are always rating up high on my list because they are stuffed full of yummy goodness, but also because they are deep fried. Wontons rate high for the same reason even if I hate the consequences of deep fried.
One amazing thing about these particular egg rolls is they are great baked or fried!!! These egg rolls are a bit of a spin off the traditional as I use a broccoli slaw instead of cabbage, and I sauté the broccoli slaw in butter with garlic, ginger, sesame oil, and honey to get a lovely added flavor. They are so good they don’t have to be fried, although you can if you want!