I probably have no idea what I'm talking about because to be honest, I don't know too much about Asian food besides that I love and want to eat all of the noodle-things. I've come across "steamed rice rolls" a couple of times now and was dying to figure out how to make them at home.
If I were to explain them to someone that's never seen/heard of them before I would say that they are sheets of thick white rice noodles, rolled up and sliced into bite size portions. That said, think of pad see ew - the really thick rice noodles, rolled up just like a fruit roll up. Once the rice noodle is steamed, it becomes really soft, slippery and chewy.
A couple of years ago I bought the ingredients to make my own rice noodles and it was such a fail that I never tried again. I'll leave that part up to the experts. If anyone knows an easy recipe for making rice noodles, let a girl know!
There are so many different kind of Asian noodles. I'm sure there are plenty of brands out there and I probably am not using the best one since I randomly tried to pull this off the other day without plotting too much or even asking anyone at the store if I had the right stuff. The rice noodle that I bought came completely folded up in a package from the refrigerator in the back of Tink Holl Market, which is in CLE's Asia Town. The package says "Natures Soy Rice Noodle" and below is a photo of what it looks like. The noodles were sort of stiff, and folded up kind of like a blanket.
Most restaurants serve steamed rice rolls with hoison sauce - and I can't eat that due to my peanut allergy. The rice noodle itself is really plain, so you can basically put whatever sauce you want with it. I prefer either, or both dark Japanese soy sauce (that you can find at Whole Foods) and then Lao Gan Ma Chili Crisp Sauce (that you can buy at an Asian grocery store or on Amazon.)
I would say that one of the packets of rice noodles I used is enough for two people to share. I ended up with around 18 bite size pieces.
It's pretty crazy that from start to finish, you can make ready-to-eat noodles with only three ingredients in only 30 minutes. Recently, I started following @pippyeats and she makes all kinds of Chinese noodles and dumplings. The homemade noodle making inspo came directly from her awesome website. Also, I put a link to the specific brand of chili oil I used - it has soy beans and onion in it - my fave friend, @nom_life bought it for me and it's amazing.
I've made this recipe twice now, and the kneading of the dough plays a big role in the texture of the noodles. The longer, more intensely you knead, the smoother the noodle texture is. If you want your noodles to be sort of rugged like below, then only knead for ten minutes. If you want the noodle texture to be really clean and smooth, then I would say to knead longer and harder than ten minutes.
Serving Size: 2
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This time last year, Bryant and I went on a blind food-blogger date with Ewa and Jeromy, aka @nom_life. We visited them at their new place in NYC and basically ate and drank all of the things so here's a little recap for ya'll. If you hover over the images it will let you know what the dish is called!
The Vine (Midtown)
Mimi Cheng's Dumplings (East Village)
The Skylark (Midtown)
Cacio e Pepe (East Village)
The Tang (East Village)
Miss Korea BBQ (Koreatown)
Noodle Village (Chinatown)
Tis' the season for all things butternut squash. Disclaimer, I didn't actually make stacks with that many layers, the pic is two pieces on top of one another. Just tryin' to keep it real with ya! Also, you could sub slices of squash or zucchini if you're going for a low-carb or gluten free version.
Also, I did not start with actual whole squashes. My local grocery store (Heinen's) sells squash that's already been peeled and cubed, THANK GOD - and I'm pretty sure it was more than just one squash because there was a lot. It's kind of a b*tch to peel and cube one of those things - definitely something you have to be in the mood to do.
I was thinking about adding in a layer of kale or spinach, but realized that I forgot to grab it at the store. I feel like it would probably be pretty good with some sauteed kale mixed in. If you want to do more with this recipe and add in some color, I would try that!
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I sometimes put "FOJ" (Foodsofjane) with my recipe titles because I do things my own way in the kitchen and it's sort of my way of letting you all know that it's my own version of a dish. Basically, I don't like to follow the rules when it comes to cooking - and not even on purpose at all, haha. FOJ is sort of a disclaimer that's meant to say "Hey, I am not a professional chef, and this is definitely not a by-the-book recipe that follows standard procedures."
And that's just how I rolllllllllllllll.
Serving size: 3-4 people
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Because bacon makes everything better. Flowers too, am I right? I found them in the herb section at the grocery store - didn't even look at the price, just bought em'.
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I usually don't like meat served or mixed in with pasta but if the pieces are small enough and part of the sauce, I can deal. The way I like to make bolognese is to have it sort of resemble a soup - it always turns out to be more saucy than meaty.
The recipe below will make around 4 cups of pasta sauce - you can freeze the leftovers in a sealed container and reheat in a skillet anytime!
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When it comes to pasta, sometimes a few ingredients is all ya need. (Please note the giant chunk of melted cheese towards the bottom of the bowl.)
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It was a long weekend and my #SundayScaries were definitely peaking. Naturally - I turned to pasta, cheese and ranch to help me out. It's funny how a certain shape of pasta can make such a big difference - I'm a freak about food textures and using spiral pasta just really hit the spot. :)
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Little Italy, one of my favorite neighborhoods in Cleveland is on the east side of town and it's home to one of my favorite dishes of all time. Since I live on the west side of town, it's kind of a treck - but always worth it for Mia Bella's cheese tortellini. Cheese stuffed pasta is a no-brainer but the sauce that it's served in is this amazingly rich blush pasta sauce - and it may or may not come with enough of it to save some and put over more pasta right when you get home. :)
I've tried to recreate it several times and it just wasn't happening. The other day I was cooking tomatoes in a skillet with some olive oil + garlic and decided to randomly added in a few different things and ended up with the literal same sauce that's served with the tortellini at Mia Bella. Funny how that kind of stuff always seems to happen on accident.
Being a food blogger means standing ontop of things in public places. #DoItForTheInsta
It's usually a table or a chair. In this case, it was a golf cart - LOL. I also may or may not have gotten horizontal on the turf in order to take a photo of macaroni and cheese that was sitting on top of a golf tee. Things always get weird, but I love it.
Thanks to PGA, my boyfriend and I were able to taste all of the things at the World Golf Championsips - Bridgestone Invitational at Firestone Country Club in Akron, OH. Oh yeah, and watch some of the world's best golfers compete from literally inches away.
See below for a mouthwatering tour of all things food, drink and views from the tournament!
Iron Chef Michael Symon knows a thing or two about burgers, brats and all things that accompany the meats. The burger pictured below is called the "Thin Lizzy" and it's my alltime fave.
At the Grey Goose Lounge, we we're drankin in style. The signature "Green Monster Mule" was a mixture of Grey Goose La Poire, Cawston Press Ginger Beer and refreshing lime and cucumber juices. The tent was air coniditioned which was a huge plus - and outside there was a patio with Instagram-worthy views of holes 14 and 17.
So, I finally got to try Swenson's for the first time, EVER - and now I know exactly why everyone raves about it. The cheese was super melty on the burger and it was down-right ahhhmazing.
I love wine and friendly people and I found both of those things at the William Hill wine table. My new friend pictured below is from Napa, CA - she gets to travel all over the country and represent the winery. I had a chance to try the chardonnay and it was perfect.
The last time I had any sort of ice cream float = years ago, so this was real exciting. I tried the "Barista Baby" and it was so good that I got a brainfreeze because I couldn't help but chug it. You know those kind of drinks that you can't just take one sip? Well that's what happened. The pink-ish float is their "Maui Wowie" which was more on the tropical side of flavors and it was equally as good.
French fries and macaroni and cheese? Don't gotta ask me twice. The mac was actually a "brown sugar and bacon" macaroni - I've never tasted anything like it and it was so amazing.
I've always been a huge fan of Barrio Tacos. I eat at the Cleveland locations alot and was happy to see that they were at the tournament doing what they do best. We ate chicken and chorizo tacos and obviously pregamed that with chips, salsa and guac.
Lobster rolls are so in right now. Even though I'm allergic to seafood, I was able to snap a photo of this beautiful creation before my boyfriend devoured it. He said it was really good so I'll have to take his word for it!
Chicken parm is so easy to make and it's such a classsic go-to in my fam. I pretty much never keep track of how I make things, so I tried really hard to remember exactly how it goes down when it comes to the chick-parm life.
I'm a big fan of smashing the chicken like a caveman until it's super thin - I find it makes the chicken feel and taste less dry, and the breading seems more crispy that way. If you want to get crazy, you can brine the chicken overnight in buttermilk or a combination of 4 cups water, 4 tablespoons salt. This just makes everything better, IMO.
I've made these clams four times in the past month so I figure it's time to let everyone know exactly how it's done. I'm only a little obsessed. There's a couple of different ways you can do things and I included all the options below so I'll leave it up to you to decide on what kinda cooking adventure you're in the mood for.
I buy fresh clams from Heinen's because I know their stuff is always high quality - buying seafood can be sketchy. The little neck clams come in bags of 25ish and I think that's enough for 4-5 people if you're serving it with pasta or bread.
I've made tons of cauliflower things. Taco shells, pizza crust, breadsticks...etc. These tots, by far - are my favorite cauliflower creation. Did I lose 10 lbs yet?
I'll be honest, 'ramen donuts' sounds kind of gross. And I've seen some on Instagram that have the whip cream in the middle and chocolate frosting all over the top...yikes. The kind that I decided to make are savory so I guess it's technically more of a bagel? Calling it a donut is more fun though so let's go with that.
To make them you do need a donut mold baking pan. Unless you want to go all Mac Gyver on the ramen and try to think of a way to mold it yourself.
I've eaten all kinds of chicken tacos before but there's something about the way I make these chicken thighs that tastes really different in the best way. I brine the chicken (aka soak it in salt water + seasonings for about 30 minutes before I cook it which makes the meat really juicy and so flavorful. The main seasoning I use is pre combined, called "butter mesquite" and it is from the West Side Market in Ohio City. I'm sure you could find it somewhere else, but from a market type place would be your best bet in terms of quality!
I don't like it when bloggers type on and on all about their day and I'm frantically swiping through paragraphs of text to try and find the recipe so that I can recreate some sort of goodness that I came across on the gram. With that said, here's what I made and how to make it!
This one's for those times when you're feeling lazy AF. Who wouldn't appreciate 5 minute macaroni and cheese on that kind of a day?
I love a good meaty sauce, my favorite recipe is from Chrissy Teigen's cookbook, Cravings. You can buy it for less than 20 dollars on Amazon. (I feel obligated to tell you that there's bacon in it. Because that's important. Bacon is important AF.) The best part about this whole thing is that it's a low-carb recipe. It's the best when healthy things don't suck, am I right?
I used giant pizza cutter to slice 3 large zucchinis, down the middle longways and then scooped out the pulp with a rounded metal teaspoon which worked like a charm. This recipe is pretty much foolproof! Let me know if you have any questions.
I LOVE dumplings. Making them however, is a challenge and it only happens every once in a while. I'm really into spicy Asian sauces that involve chili oil so I made some sort of spicy oil mixture to serve with the dumplings which upgraded the taste big time.
Making ravioli with wonton wrappers is quite the game-changer. They are sort of thin and whatnot but it all worked out and I didn't have to make it rain flour in my kitchen while attempting to make my own pasta sheets.
This recipe makes enough filling for about 12 raviolis and they are pretty large so it's more than than you would think. Comment below if you have questions!
This all happened because I didn't have English muffins or Canadian bacon..but I really wanted eggs benedict. And I usually would of poached my eggs, but I was in the mood for crispy. That's why I fried the tortilla pieces and the eggs so this is sort of like a crunchy-ish vegetarian eggs benedict option. The addition of Sartori's Black Pepper BellaVitano cheese takes it all to a whole new level. SO GOOD, the perfect lazy Sunday breakfast.
Healthy things are happening! I started consistently running a little over a month ago and I've decided to incorporate healthier things into my diet every now and then. I would like to point out that there are in fact chocolate chips in this smoothie bowl, people. I really don't really know a whole lot about eating or cooking healthy meals, last time I had a kale salad it actually made me sick for a whole day, lol. I do know that honey is a good natural sweetener, and that flax seeds are good for your digestive health and high in fiber. I'm learning and what I do know is that I just want to feel better inside and out.
I'm not going rogue on you guys, I'm still gonna eat pasta and grilled cheese, and pizza. I just want to be more careful about how often I eat such things and be kinder to my body. Even if at first it's just in small doses. When I first started food blogging a couple years back I was able to eat whatever I wanted and didn't gain a pound. That's not the case anymore now that I've entered the second half of my twenties, lol..but I don't care about the scale, I won't be reporting out how many lbs I've lost. I'll just be feeling better and I'm excited about it.
With that said, expect to see a few healthy recipes sprinkled into my blog and Insta feed!
This is one of those recipes where I had to try and figure out how to make things work on the spot, so basically I was running around the kitchen like a crazy person spilling boiling water everywhere and burning my fingers while trying to perfect this outrageous idea. At one point I almost cried because I thought I wasn't going to be able to make things work. I seriously think I scared my sister who was witnessing all of this go down. Oh yea, the pierogi recipe I used made about 6 pierogi buns, so there's that before I forget.
So it was really hard to get the pierogi buns to curl up in order to hug the hot dog, they ended up just staying flat. When I picked up the assembled deal it basically ended up being eaten like a taco and I guess there's really nothing wrong with that, right? I actually did put a taco holder into the large pot of water in which I was boiling the dough, to see if the buns would stay sort of folded..but nope. And I even tried to put the pierogi buns back into the taco holder and bake them in the oven for a little but nope, again. They truly wanted to be as flat as Kyrie Irving thinks the earth is. Lol.
Polish boy sandwiches are huge staples in CLE. I'm pretty sure they are traditionally made with kielbasa, but I'm indifferent to that tradition because well, you know how I feel about hot dogs. I'm always sort of hesitant to post photos of these things because there's always 1-2 trolls who will ream you out for not making it right. TO EACH THEIR OWN. Let's just leave it at that, people. Seriously, check my insta post. I bet there's at least one comment calling me out.
Comment if you have questions! This is a tricky one!
Well this was fun. I saw these things a while back somewhere...from some food truck...from someone's Instagram post...and there's no way I'm gonna remember any more details than that, lol. Since then, every time I walked past a Flamin' Hot Cheetos bag at the store I was reminded of this glorious creation. So I finally threw a bag into my cart and decided to make this happen. I used a cheese sauce recipe from Serious Eats, and then freezer isle fries and the hot Cheetos. It was seriously so easy to make... and FYI, if you don't have a food processor I'm sure you could put the Cheetos into a ziplock bag and beat it like a caveman until you get the little crumbs to form! If you decide to go that route, good luck. ;)
If you have a question about this recipe, please leave a comment below and I'll respond!
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