Come On Up To The House

June 4, 2024
by Ashley

Dan Dan Noodles

1 lb ground pork
100grams preserved vegetables (ya cai)
4 tbsp Shaoxing wine
2 tbsp soy sauce
4 tsp dark soy sauce

4 tsp black vinegar
4 tsp soy sauce
3 tbsp spicy chili crisp (black bean chili sauce for milder noodles)
2 tsp sesame oil
2 tsp tahini

4 bundles Sichuan Noodles (about 12 oz)
Chives or green onions

Start with the sauce. Just mix ingredients together and set aside.

Heat about 2 tsp cooking oil in a wok over medium-high heat. Stir fry the pork until cooked, no pink left. Pork should be in small bits. Add the ya cai and stir fry for one more minute. Add the Shaoxing wine and the two soy sauces to the pork mixture. Stir fry until the liquid is almost gone.

Bring a pot to boil for the noodles. Add noodles to boiling water and cook for 3 – 4 minutes, stirring often, until almost tender. Drain. Toss with oil to prevent sticking.

Create the bowls. Spoon 3 tbsp of sauce into each bowl. Top with noodles and meat. Divide noodles evenly among the prepared bowls. Top with green onions and serve. Leave each diner to stir their noodles and sauce together.

Served with vegetables on the side. Spinach, shredded carrots, peanuts, diced tofu, cucumbers just some examples of what we served with the noodles.

May 31, 2024
by Ashley
Comments Off on California Margarita

California Margarita

We were looking for a new margarita idea, as we were out of lime juice. This was amazing.

1 1/2 oz tequila blanco
3/4 oz triple sec liquor
3/4 oz lemon juice
1/2 oz velvet falernum
1/4 oz simple syrup
1 pinch kosher salt

Shake with ice and strain. Serve up in a Nick & Nora glass.

May 28, 2024
by Ashley
Comments Off on Cold Brew Coffee

Cold Brew Coffee

This is a recipe from a friend who makes cold brewed coffee all summer. This recipe is easy to do and reminds us of vacation with friends.

1/2 cup coffee grounds (medium ground & medium to dark roast)
4 cups water

Pour the coffee into a french press or jar, pour in the water and cover. Let sit on the counter 16 – 24 hours. Enjoy! It is best when started after you finish previous batch in the morning so it has longer to sit.

May 28, 2024
by Ashley
Comments Off on Pumpkin Spice Mix

Pumpkin Spice Mix

I know it is almost summer, but Isla has a real thing for pumpkin spice. She really wanted to mix her own spices to create a blend that was hers. So she came up with this spice blend, and now we have a dedicated shaker she decorated.

Pumpkin Spice Mix
1 tsp ground cardamom
2 tsp ground ginger
2 tsp ground allspice
6 rounded tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg

Mix all spices together and enjoy.

May 26, 2024
by Ashley
Comments Off on Fried Red Potatoes

Fried Red Potatoes

We had a family party yesterday, and I served fried red potatoes. Everyone loved them so much, I decided I better write down the recipe in case the kids want to make this again. Red potatoes are the best for this recipe because they have a creamy texture which is great with the crunchy outside layer. I also use a different amount of potatoes each time, depending on the amount of people. Choose at least one potato per person, and add one or two more per 4 people.

5 red potatoes
4 tbsp (plus) canola oil

Start by washing the red potatoes and scrubbing to make sure they are clean. Poke them with a knife all over (otherwise they will explode) and microwave all of them together for 8 – 10 minutes, turning them after 5 minutes. Carefully pull them out of the microwave using a towel so as to not burn your hands. Once they are cool enough to touch, cut into bite side pieces.

Heat oil in a cast iron pan, and carefully add one layer of potatoes to the pan. Do not over crowd the pan. Fry until crispy and turn over to crisp the other side. About 5 minutes per side. Salt and place in a serving dish. Fry the second batch of potatoes. Enjoy!

May 26, 2024
by Ashley
Comments Off on Marry Me Chicken (Tuscan Chicken)

Marry Me Chicken (Tuscan Chicken)

I was at my book club meeting with some friends and we were talking about what we were making for dinner. One of my friends mentioned this recipe that I had never heard of before. We have made this quite a few times now, and even served it to family. The kids really like it but it is a bit spicy, so keep that in mind with the crowd you are serving it to. Perfect with pasta and a salad.

3 large chicken breast, boneless and skinless
1/2 tsp salt
1/4 tsp ground black pepper
6 tbsp all purpose flour
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup chicken stock
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 tsp chili flakes
1/4 tsp oregano
1/4 tsp thyme
1/3 cup sundried tomatoes, chopped
1 tbsp fresh basil leaves

Cut chicken into 6 pieces. Pound thin. (as a replacement, you could use chicken tenders).

Season chicken with salt and pepper, then dredge in flour and shake off the excess.

In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.

Brown the chicken (do not overcrowd the pan) and work in batches. Cook 4 – 5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover and set aside.

Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and de-glaze the pan scraping any bits stuck to the pan.

Adjust the heat to medium-low and add the heavy cream and the Parmesan. Allow the sauce to simmer for a couple minutes, then season with the chili flakes, thyme and oregano. Season with salt and pepper and add sundried tomatoes. Put the chicken back into the sauce and let simmer until the sauce thickens for a few minutes.

Garnish with chopped fresh basil leaves and serve warm over pasta.

April 20, 2024
by Ashley
Comments Off on Homemade Chicken Nuggets

Homemade Chicken Nuggets

Makes 30 nuggets


For the Nuggets:

  • 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1 tsp Orrington Farms Chicken Broth powder
  • 1/2 tsp finely ground white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Neutral oil such as canola or nonstick cooking spray, for greasing

To Coat and Fry:

  • 1/2 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp Orrington Farms Chicken Broth powder
  • 1/2 tsp baking powder
  • 1/2 tsp finely ground white pepper
  • 3/4 cup water
  • 4 cups vegetable oil, for frying


  1. For the Nuggets: In a medium mixing bowl, using clean hands, mix chicken and salt until thoroughly combined. Cover and refrigerate for at least 45 minutes and up to 2 hours.
  2. Lightly grease a baking sheet. Transfer chicken to bowl of food processor. Add broth powder, white pepper, garlic powder, and onion powder and process, scraping down sides with spatula as needed, until a smooth and uniform paste forms, about 1 minute. Using lightly wet hands, divide chicken into 1 tablespoon portions. Roll portions into balls and gently flatten between palms, forming 1/2-inch thick nugget shapes. Place formed nuggets on lightly greased baking sheet.
  3. To Coat and Fry: In a large bowl, thoroughly whisk together flour, cornstarch, broth powder, baking powder, and white pepper, at least 30 seconds. Working 1 piece at a time, coat chicken nuggets in flour mixture, pressing gently to adhere, then shake off excess and return to baking sheet. Let dusted nuggets rest for 15 minutes; reserve flour mixture.
  4. In a Dutch oven, heat oil over medium-high heat until it registers 350°F on an instant-read thermometer. Set a wire rack in a rimmed baking sheet. Add 3/4 cup water to flour mixture and whisk until smooth. Add half of nuggets to batter and toss gently until submerged. Working in 2 batches, remove nuggets one at a time from batter, allowing any excess batter to drip back into bowl, and carefully add to hot oil. Cook nuggets, flipping every 30 seconds, until nuggets puff up and begin to brown, 4 to 5 minutes. Transfer nuggets to prepared wire rack. Return oil to 350°F and repeat with remaining nuggets. Let second batch of nuggets rest on wire rack for at least 5 minutes before moving to next step to let coating set.
  5. Bring oil to 375°F. Carefully return all nuggets to oil and cook, flipping occasionally, until deep golden brown and very crispy, about 4 minutes. Return nuggets to rack and let stand for 2 minutes.

We got this recipe from Serious Eats. We do not make a sauce for these and have sometimes added flavorings to the chicken nuggets (like curry or lemongrass).

April 17, 2024
by Ashley
Comments Off on Chicken Sliders

Chicken Sliders

7 chicken tenders
2 tbsp honey
2 tbsp Dijon mustard
1/2 tsp paprika
1/4 tsp kosher salt
1/4 tsp black pepper
juice of half a lemon

3 slice bacon
4 slices sharp cheddar cheese
8 dinner rolls (we prefer brioche)

Marinate the chicken in the mixture of honey through lemon. Set in the fridge for 30 minutes or so.

Cut the bacon strips in thirds and fry until mostly done but not crispy. (Reserve back grease). Remove chicken from the marinade and carefully shake off the excess. Cut each tenderloin in half and cook in the bacon grease.

Prep the dinner rolls by cutting them in half and placing on a baking sheet pan.

Assemble the sandwiches. Bread, chicken, bacon, small piece of cheddar cheese. Leave the sandwiches open faced and refrigerate until you are ready to bake (or bake immediately). When you are ready, preheat the oven to 400F and bake until cheese is melted and everything is warm.

Complete the assembly of the sandwiches by putting a small piece of spinach on the sandwich and closing. Serve with ketchup, bbq or hot sauce. You can even serve the sauces in an eyedropper!

March 22, 2024
by Ashley
Comments Off on Shrimp Cocktail

Shrimp Cocktail

1/8 cup kosher salt
1/8 cup sugar
3 cups water
1 pound shimp

1/2 cup ketchup
1 1/2 tbsp prepared horseradish
1/2 tsp lemon zest
1 tbsp lemon juice
1/2 tsp Worcestershire juice
3 dashes of Tabasco, to taste

In a medium pot, boil the water, salt & sugar together. Once it comes to a boil, put in the shrimp for 1 minute, until opaque. Plunge them immediately into ice water to shock them and stop them from cooking. Let sit and chill for 15 minutes or more.

Make the sauce. Stir together ketchup through Tabasco. Taste and adjust seasoning if necessary.

Serve cold.

March 21, 2024
by Ashley
Comments Off on Salt & Pepper Rice Cakes

Salt & Pepper Rice Cakes

This recipe is delicious, easy to make and the leftovers are amazing (if there is any left over).

8 oz. Korean rice cakes
2 Tbsp. vegetable oil
8 oz. ground pork
1 2″ piece ginger, peeled, finely chopped
2 garlic cloves, thinly sliced
4 scallions, thinly sliced
Kosher salt, freshly ground pepper
2 Tbsp. unsalted butter, cut into pieces
1 Tbsp. soy sauce
1 tsp. toasted sesame oil


Place rice cakes in a medium bowl and pour in cold water to cover. Let soak 10 minutes. Drain, rinse, and pat dry.

Heat vegetable oil in a large skillet over medium-high. Add pork and cook, undisturbed, until browned underneath, about 2 minutes. Break up with a wooden spoon or a spatula and continue to cook, stirring and breaking into large pieces, until browned all over but still pink in places, about 2 minutes more. Add rice cakes, ginger, garlic, and half of scallions; season with salt and plenty of pepper. Cook, stirring occasionally, until pork is cooked through and rice cakes are browned in spots, about 4 minutes. If pan looks a bit dry at any point, pour in a little more oil. Remove pan from heat; add butter, soy sauce, and sesame oil and toss to coat.

Transfer pork mixture to a platter and top with remaining scallions.