Thick, savory, and coated with a sweet glaze this Brown Sugar Glazed Ham is sure to be a star on your holiday table!

This Brown Sugar Glazed Ham recipe is the perfect combination of savory and sweet for the Holiday season. Ham might not be the “main” protein on our holiday table, but it is always the most flavorful one! I use my delicious Brown Sugar Glaze recipe with some tweaks to really make this ham come to life!

I love serving this ham on my Easter, Thanksgiving, and Christmas table alongside my Red Skin Mashed Potatoes and Vegan Pecan Pie for dessert.

Recipe Ingredients

Brown Sugar – This is the star of the show in this recipe! I use this for a rub and a glaze so that there’s double the deliciousness!

Honey & Butter – These are almost hidden ingredients in this recipe. They are combined together and rubbed all over the ham before cooking to give the ham some extra moisture and flavor.

For a full list of ingredients and amounts, please see the recipe card below.

How to Make Brown Sugar Glazed Ham

Step #1: Preheat your oven to 325 degrees Fahrenheit.

Step #2: Trim off excess fat from the bone-in ham if needed and place the ham in a roasting pan lined with aluminum foil.

Step #3: Next, melt the butter and honey together and brush or massage it over the ham, ensuring you get some between the slices.

Step #4: Bake for 1 hour and 20 minutes (or 10 minutes per pound if your ham is larger or smaller than 8 lbs.)

Step #5: While the ham is cooking create your glaze. In a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.

Step #6: After the ham has finished cooking, remove it and turn the broiler on high.

Step #7: Take half of the brown sugar and spices mixture and pat it over the top of the baked ham. Once coated, broil for 1 minute or until bubbly and caramelized.

Step #8: Take the other half of the sugar mixture and add it to a small saucepan and add in 3 Tablespoons of ham juice (or water if you prefer) and boil on the stovetop over medium heat for 1 minute.

Step #9: Finally, pour the glaze over the ham, serve and enjoy!

FAQs

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Brown Sugar Glazed Ham Recipe

Thick, savory, and coated with a sweet glaze this Brown Sugar Glazed Ham is sure to be a star on your holiday table!

Course Main Course, Main Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 16 servings

Calories 430kcal

Author Linda

Ingredients

• 8 lb. bone-in spiral ham fully cooked
• 3 Tbsp honey
• 2 Tbsp butter melted
• 1 1/2 cups light brown sugar
• 1/2 tsp seasoned salt
• 1/2 tsp onion powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp cloves
• 1/4 tsp paprika

Instructions

• Preheat your oven to 325 degrees Fahrenheit.
• Trim off excess fat from the ham if needed and place it in a roasting pan lined with aluminum foil.
• Melt the butter and honey together and brush or massage over the ham, ensuring you get some between the slices.
• Cook for 1 hour and 20 minutes (or 10 minutes per pound if your ham is larger or smaller than 8 lbs.)
• While the ham is cooking in a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.
• After the ham has finished cooking, remove it and turn the broiler on high.
• Take half of the brown sugar mixture and pat it over the top of the ham. Once coated, broil for 1 minute or until bubbly and caramelized
• Take the other half of the sugar mixture and add it to a small pot or saucepan and add in 3 Tablespoons of ham juice (or water if you prefer) and boil on the stovetop for 1 minute.
• Pour the glaze over the ham, serve and enjoy!

Video

Notes

Serving size is based on ½ lb. serving.

You can store any leftover ham in an airtight container in your refrigerator for 3-4 days. 

To reheat this recipe, you can do so in your oven at 325 degrees Fahrenheit until it reaches an internal temperature of 140 degrees Fahrenheit. You can also reheat in the microwave until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 430kcal | Carbohydrates: 24g | Protein: 43g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 166mg | Sodium: 2700mg | Potassium: 671mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 6IU | Vitamin C: 53mg | Calcium: 34mg | Iron: 2mg

This Sofritas recipe is a spicy tofu dish that is packed with flavor and a delicious base for any Latin American dish.

Sofritas is a Latin American dish that is packed with a lot of flavor and heat. If you do not like spicy food, not to worry, with this recipe you can adjust the spice to your liking.

Recently Chipotle added sofritas to their menu as a protein option which is great for a vegan diet and when you’re on the go, but I personally prefer making it at home from scratch on top of White Rice with a side of my Mexican Pinto Bean Soup.

Why We Love This Recipe

• The flavors in this dish are one of a kind. It is not something that you can get anywhere so I love how original this dish is.
• Tofu is a super food, really high in protein and really low in calories which makes it the perfect meat substitute in this recipe and in my 15 Minute Kung Pao Tofu.

Recipe Ingredients

Tofu: I simply LOVE tofu. It has great texture and melds with any flavor and is a great source of protein.

Poblano peppers are a staple in Latin American cooking. I love the mild and earthy flavor they give off. They’re the perfect addition to this recipe and they’re also great on top of my Asadero Cheese and Steak Tacos.

*See recipe card below for full list of ingredients.

How To Make Sofritas

Step #1: Lightly oil the poblano pepper in olive oil and place on a sheet pan in your oven to broil for 5 minutes then flip and broil again on the other side.

Step #2: After the poblano has been removed from the oven and cooled, remove the stem and seeds and roughly chop into pieces to better fit into the blender.

Step #3: Next, heat a Tablespoon of olive oil in a skillet over medium-high heat. Add in the onions and a pinch of salt and cook until onions are caramelized, 3-5 minutes.

Step #4: Next add the garlic and cook for 1 minute.

Step #5: Then add in the tomato paste, cumin, oregano, chipotle chili powder, and a teaspoon of salt and black pepper. Add in the tomatoes and cook everything together until the tomatoes have softened, about 5 minutes.

Step #6: While the tomato mixture is cooking, cut the tofu into 4 cubes and using a tea towel or paper towels, squeeze out as much excess moisture as you can. From there crumble the tofu into pea sized pieces.

Step #7: Next, move the tomato mixture into the blender or food processor and add in the cooked poblano pepper and blend until roughly smooth and set aside.

Step #8: Heat another Tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the tofu in one layer to the pan and let cook for 2-3 minutes without stirring. Then flip and continue cooking for about 10 minutes until the tofu has mostly browned.

Step #9: Then pour in the sauce and simmer for 5 minutes while stirring. As it starts to thicken, lower the heat to medium-low and cook for 3-5 minutes until the tofu has soaked in the sauce flavor.

Step #10: Finally serve and enjoy!

FAQs

Expert Tips

If you want to adjust the spice level you can do so by the amount of chipotle peppers you want to use. Less peppers = Less spice and More Peppers = More Spice.

More Tofu Recipes to Love

• Hoisin Tofu Stir Fry with Peppers and Carrots
• Fresh and Easy Vietnamese Noodle Salad (Vegan Bún Chay)
• Sichuan Tofu Bok Choy Stir Fry

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Sofritas Recipe

This Sofritas recipe is a spicy tofu dish that is packed with flavor and a delicious base for any Latin American dish.

Course Main Course, Main Dish

Cuisine Latin, Latin American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 201kcal

Author Linda

Ingredients

• 1 poblano pepper
• 3 Tbsp olive oil
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 2 Tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 tsp oregano
• 1/4 tsp chipotle chili powder
• 1 1/2 tsp salt divided
• ground black pepper to taste
• 14 oz block extra firm tofu see Tip 1
• 2 roma tomatoes diced
• 1 chipotle pepper in adobo sauce see Tip 2
• 1 Tbsp adobo sauce
• 2 tsp red wine vinegar
• 1/2 cup water
• lime juice for garnish

Instructions

• Lightly oil the poblano pepper in olive oil and place on a sheet pan in your oven to broil for 5 minutes then flip and broil again on the other side.
• After the poblano has been removed from the oven and cooled, remove the stem and seeds and roughly chop into pieces to better fit into the blender.
• Next, heat a Tablespoon of olive oil in a skillet over medium-high heat. Add in the onions and a pinch of salt and cook until onions are caramelized, 3-5 minutes.
• Next add the garlic and cook for 1 minute.
• Then add in the tomato paste, cumin, oregano, chipotle chili powder, and a teaspoon of salt and black pepper. Add in the tomatoes and cook everything together until the tomatoes have softened, about 5 minutes.
• While the tomato mixture is cooking, cut the tofu into 4 cubes and squeeze out as much water as you can. From there crumble the tofu into pea sized pieces.
• Next, move the tomato mixture into the blender, add in the cooked poblano pepper and blend until roughly smooth and set aside.
• Heat another Tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the tofu in one layer to the pan and let cook for 2-3 minutes without stirring. Then flip and continue cooking for about 10 minutes until the tofu has mostly browned.
• Then pour in the sauce and simmer for 5 minutes while stirring. As it starts to thicken, lower the heat to medium-low and cook for 3-5 minutes until the tofu has soaked in the sauce flavor.
• Finally serve and enjoy!

Video

Notes

Tip 1: Tofu can be anywhere from 12-16 oz depending on what your local grocery store sells. This tofu can also be called “high-protein” instead of “firm” so either work.

Tip 2: If you want more spice added to this recipe then add in 2 chipotle peppers instead of just 1.

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 3-4 days. If you are wanting to freeze your sofritas you can do so in an airtight container for up to 2 months.

To reheat this dish you can do so either on the stove top over medium high heat or in your microwave until everything has warmed through. If you are reheating on the stovetop you may want to add in a splash or two of water if needed.

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 4104mg | Potassium: 444mg | Fiber: 3g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 33mg | Calcium: 76mg | Iron: 3mg

This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.

Salmon is one of those super foods that tastes good and is good for you. If you love salmon then you must also try my Asian Salmon, Mango Habanero Salmon, and Roast Salmon Provencal.

One thing I love about salmon is that you can really make it taste like any flavor simply by the ingredients you use. Salmon has this light fish flavor and so if you add in strong flavors such as coconut and curry that’s what you end up tasting.

When the salmon is cooked in the coconut curry sauce, it absorbs the flavors of the sauce, resulting in a harmonious combination. The richness of the salmon complements the creaminess of the coconut milk, while the spices add depth and complexity to the overall taste.

How to make Coconut Curry Salmon

Assemble your ingredients. For exact amounts see the recipe card below.

Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.

In a small bowl combine the oil, light brown sugar curry powder, onion powder, garlic powder, and salt to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.

Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.

Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit.

While the salmon filets are baking, prepare the coconut curry sauce.

In a medium skillet over medium to medium-high heat, add in the garlic and freshly grated ginger and sauté for 3 minutes.

Next, add in the brown sugar and curry paste and sauté for another 2 minutes.

Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.

Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

FAQs

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 2-3 days. To reheat you can do so in a pan over medium heat until everything has warmed through. You can also reheat in the microwave until everything has warmed through.

More delicious Curry Recipes to enjoy!

• Thai Red Curry
• Curry Chicken Salad
• Indonesian Curry Tofu Noodles
• Green Curry Sauce
• Creamy Cashew Chicken Curry
• Fall Vegetable Curry
• Pineapple Curry Chicken Skewers

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Coconut Curry Salmon Recipe

This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.

Course Main Course, Main Dish

Cuisine Asian, Indian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings

Calories 511kcal

Author Linda

Ingredients

For the Salmon

• 1 1/2 lbs salmon cut into 4 filets
• 1 Tbsp light brown sugar
• 1 tsp curry powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp olive oil

For the Coconut Curry Sauce

• 1 Tbsp olive oil
• 2 cloves garlic minced
• 1 tsp fresh ginger minced
• 1 Tbsp light brown sugar
• 1 Tbsp red curry paste
• 1 can coconut milk
• 2 Tbsp soy sauce
• 1 Tbsp lime zest
• 3 cups fresh spinach chopped

Instructions

• Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.
• In a small bowl combine the oil and spices to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.
• Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.
• Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit of internal temperature.
• While the salmon is baking, prepare the coconut curry sauce.
• In a medium skillet over medium heat, add in the garlic and ginger and sauté for 3 minutes.
• Next, add in the brown sugar and curry paste and sauté for another 2 minutes.
• Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.
• Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 511kcal | Carbohydrates: 11g | Protein: 37g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 884mg | Potassium: 1102mg | Fiber: 1g | Sugar: 6g | Vitamin A: 664IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 5mg

This Vegan Mushroom Stroganoff is filled with mushrooms, leeks, and spices all tossed together with noodles. It’s the perfect vegan comfort food!

Finding flavorful vegan sauces for noodles or pasta can always be a challenge. This Stroganoff sauce is packed with flavor and delicious on top of a bed of noodles. If you are looking for other great vegan sauces you have to try my Vegan Vodka Sauce and Ultimate Vegan Bolognese Sauce!

Stroganoff is truly an ultimate comfort food in my opinion so naturally I had to create a delicious vegan recipe to satisfy my cravings. This creamy Vegan Mushroom Stroganoff recipe is packed with flavors and is the perfect recipe to warm you up on a cool winter day. The mushrooms are a classic stroganoff ingredient where leeks are not. However, I believe leeks are very underrated. They are easy to handle and add in good flavor so I try to add them to recipes when I can.

What is Stroganoff?

Stroganoff or even more well known, Beef Stroganoff is a classic Russian dish that consists of beef, mushrooms, a sour cream sauce, all over a bed of egg noodles.

How to make Vegan Mushroom Stroganoff

Assemble your ingredients. For exact amounts see the recipe card below.

In a large skillet or Dutch oven over medium-high heat, add in 1 Tablespoon of olive oil.

Once warm, add in half of the leeks and mushrooms and cook for 5-10 minutes until mushrooms are nicely browned. Be sure to stir occasionally.

Next, lower to medium heat and add in half of the garlic and ½ teaspoon of thyme and a pinch of salt.

Continue to sauté for another 2-3 minutes until the mushrooms are brown and crispy and transfer the mushrooms and leeks to a bowl and set aside.

Next, repeat the same process with the other half of the mushrooms. leeks. garlic, thyme, and salt.

While the mushrooms are cooking make the roux. In a medium bowl whisk together the vegetable broth, soy sauce and flour until there are no clumps remaining.

Then, pour the white wine into the Dutch oven with the mushrooms and scrape down any brown bits off the bottom of the pan. reduce the heat and simmer for 3 minutes.

Next pour the roux into the pan and whisk to combine again ensuring there are no clumps.

Then bring it to a simmer and add in the coconut milk, tahini, nutritional yeast, a pinch of salt and paprika.

Simmer over medium-low heat for 10 minutes until the sauce is thick and creamy.

While this is thickening, cook your pasta according to the package directions. Drain, keep warm and set aside.

Then add in the Dijon mustard, pasta, and fresh dill into the Dutch oven and toss everything together.

Finally serve into individual bowls, top with the first batch of mushrooms and leeks and garnish with fresh dill and enjoy!

What types of Mushrooms to use

In the ingredients it says to use 8 oz of mixed mushrooms. For my recipe I used a mixture of cremini mushrooms, shitake mushrooms, and oyster mushrooms. However, there are a number of types of mushrooms out there so feel free to use any mixture of mushrooms that you prefer.

Storage Information for the Best Vegan Mushroom Stroganoff

You can store this recipe in an airtight container in your fridge for 3-5 days.

More Delicious Vegan Recipes:

• Thai Red Curry (Vegan)
• Vegan Cuban Bowls
• Five Easy Vegan Smoothies
• Chickpea Tikka Masala [Vegan]
• Spicy Vegan Meatballs
• Vegan Palak Paneer
• Southern Style Vegan Black Eyed Peas

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Vegan Mushroom Stroganoff Recipe

This Vegan Mushroom Stroganoff is filled with mushrooms, leeks, and spices all tossed with noodles. It's the perfect vegan comfort food!

Course Main Course, Main Dish

Cuisine European, Russian

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 445kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 2 Tbsp olive oil
• 3 medium leeks prepped; see Note 1
• 8 oz mixed mushrooms prepped; see Note 2 & 3
• 3 cloves garlic minced
• 1 tsp thyme
• 3/4 cup vegetable broth
• 1 Tbsp soy sauce
• 1/8 cup all-purpose flour
• 1/4 cup dry white wine I use sauvignon blanc
• 1/2 can full fat coconut milk
• 1 Tbsp tahini
• 1 Tbsp nutritional yeast
• 1/2 tsp paprika
• 1/4 tsp Dijon mustard
• 6 oz vegan egg noodles (these are egg free noodles)
• 1/8 cup fresh dill chopped
• salt and pepper to taste

Instructions

• In a large skillet or Dutch oven over medium-high heat, add in 1 Tablespoon of olive oil.
• Once warm, add in half of the leeks and mushrooms and cook for 5-10 minutes until mushrooms are nicely browned. Be sure to stir occasionally.
• Next, lower the heat to medium and add in half of the garlic and thyme and a pinch of salt.
• Continue to cook for another 2-3 minutes until the mushrooms are brown and crispy and transfer the mushrooms and leeks to a bowl and set aside.
• Next, repeat the same process with the other half of the mushrooms. leeks. garlic, thyme, and salt.
• While the mushrooms are cooking make the roux. In a medium bowl whisk together the vegetable broth, soy sauce and flour until there are no clumps remaining.
• Then, pour the white wine into the Dutch oven with the mushrooms and scrape down any brown bits off the bottom of the pan. reduce the heat and simmer for 3 minutes.
• Next pour the roux into the pan and whisk to combine again ensuring there are no clumps.
• Then bring it to a simmer and add in the coconut milk, tahini, nutritional yeast, a pinch of salt and paprika.
• Simmer over medium-low heat for 10 minutes until the sauce is thick and creamy.
• While this is thickening, cook your pasta according to the package directions. Drain, keep warm and set aside.
• Then, add in the Dijon mustard, pasta, and fresh dill into the Dutch oven and toss everything together.
• Finally serve into individual bowls, top with the first batch of mushrooms and leeks and extra fresh dill and enjoy!

Video

Notes

1. Prepping Leeks: Slice off the dark green tops and wash the leeks in a bowl of cold water. Then cut leeks in half longways and then slice as you would a stalk of celery, but be sure to not slice too thin since they will cook down.
2. Prepping Mushrooms: wipe off any dirt from the mushrooms and then tear or cut them into bite sized pieces.
3. For the mixed mushrooms I used cremini, shitake, and oyster mushrooms but you can use any blend of mushrooms that you prefer!

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 52g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 292mg | Potassium: 605mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1298IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 5mg

This Potato Frittata recipe is filled with eggs, cheese, spinach, and of course, potatoes. It’s a flavorful breakfast choice to kickstart your day and ready in 30 minutes!

Recipe Ingredients

• Eggs: Eggs make the frittata soft and hold all the ingredients together. They mix the tastes well, making each bite delicious and smooth.
• Potatoes: Potatoes make the frittata hearty. They’re like a soft base, soaking up all the yummy flavors. If you love potatoes, be sure to explore our Potato Chip Spanish Tortilla recipe too!
• Gruyere Cheese: This cheese makes the frittata creamy and cheesy.
• Spinach: Spinach gives a fresh, green taste.
• Green Onions: Green onions add a zesty taste, making the frittata more interesting.

See the recipe card for full information on ingredients and quantities.

Variations

• Bacon and Parmesan: Cook slices of bacon, rough chop the bacon, then mix with large eggs, grated parmesan cheese, and sautéed garlic. Bake in the oven for a savory twist on the classic frittata.
• Mediterranean Delight: Create a Mediterranean-inspired frittata with fresh parsley, extra virgin olive oil, garlic, and diced tomatoes.
• Creamy Dream: Whisk large eggs with heavy cream for a luscious base. Add sautéed potatoes, onions, and a sprinkle of parmesan cheese for a creamy, indulgent frittata that’s a real treat.

How to Make a Potato Frittata

Step #1: In a large pot, boil water, add the potato cubes, and boil for 3-5 minutes until they are just tender.

Step #2: While the potatoes are boiling, in a large bowl whisk together the eggs, cheese, spinach, onions, salt, and pepper.

Step #3: Next, drain the potatoes and add them to your bowl of eggs.

Step #4: Then, heat a large skillet over medium heat and add in your olive oil.

Step #5: Pour the frittata mixture into the skillet, make sure to distribute the potatoes evenly over the bottom of the pan.

Step #6: Next, cover with a lid and cook for 10-15 minutes gently shaking the pan every few minutes. Once the eggs are no longer runny and the frittata can easily be pulled from the bottom of the skillet it is ready to be turned.

Step #7: Using a plate that is slightly larger than your skillet in diameter, put it on top of the skillet and flip the frittata onto the other side. Then place the flipped frittata back into the skillet to cook the other side for 2-5 minutes, this time without covering.

Step #8: When the frittata is fully cooked remove it from the pan and flip it back over onto a serving plate. This allows the pretty side to be up.

 Step #9: Finally, garnish with green chives on top, serve, and enjoy!

Frequently Asked Questions

More Delicious Breakfast Recipes

• French Crepes
• European Bird in a Nest
• Loaded Sweet Potato Hash and Eggs
• Easy Chinese Tomato Eggs
• Peanut Butter and Jelly French Toast

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Potato Frittata Recipe

This Potato Frittata recipe is filled with eggs, cheese, spinach, and of course, potatoes. It's a flavorful breakfast choice to kickstart your day and ready in 30 minutes!

Course Breakfast

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 185kcal

Author Linda

Equipment

• Lodge Cast Iron Skillet with Handle Holder

Ingredients

• 1 lb russet potatoes peeled and cut into small ½ inch cubes
• 6 eggs
• 3 oz gruyere cheese shredded
• 3 Tbsp olive oil
• 1/2 cup spinach chopped
• 4 green onions chopped; onions for recipe, chives for garnish
• salt and pepper to taste

Instructions

• In a large pot, boil water, add the potato cubes and boil for 3-5 minutes until they are just tender.
• While the potatoes are boiling, in a large bowl whisk together the eggs, cheese, spinach, and onions, salt and pepper.
• Drain the potatoes and add them to your bowl of eggs.
• Next, heat a large skillet over medium heat and add in your olive oil.
• Pour the frittata mixture into the skillet, make sure to distribute the potatoes evenly over the bottom of the pan.
• Next, cover with a lid and cook for 10-15 minutes gently shaking the pan every few minutes. Once the eggs are no longer runny and the frittata can easily be pulled from the bottom of the skillet it is ready to be turned.
• Using a plate that is slightly larger than your skillet in diameter, put it on top of the skillet and flip the frittata onto the other side. Then place the flipped frittata back into the skillet to cook the other side for 2-5 minutes, this time without covering.
• When the frittata is fully cooked remove it from the pan and flip back over onto a serving plate. This allows the pretty side to be up.
• Finally, garnish with green chives on top, serve, and enjoy!

Video

Notes

Storage Info:

For storing potato frittata, simply transfer it into an airtight container and keep it in your refrigerator. It can stay fresh and delicious for 3-5 days. However, I would advise against freezing this dish if you’ve used fresh eggs, as the texture may not hold up well after thawing.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 11g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 128mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 1mg

This Pad See Ew recipe is a traditional Thai dish that is filled with rice noodles, egg, Chinese broccoli, and beef.

Thai is one of my favorite international cuisines! If you are a fan of Thai food then you must also check out my Easy Thai Drunken Noodles, Thai Cashew Chicken, and Easy Thai Fried Rice!

Pad See Ew simply means “soy sauce stir-fried noodles.” It’s as easy as that! It’s a classic and savory stir fry noodle dish that is popular in Thailand. One thing I love about this recipe is the sauce. Every time I make this dish, I want to add more and more sauce because it is that good! But note the amount for the recipe in the recipe card is plenty and you will fall in love with it just as I have.

What is in the Pad See Ew Sauce?

You will rave about this sauce once you’ve tried it. So, let’s break down what all goes into this amazing sauce that ties the whole dish together!

Soy Sauce (Light Soy Sauce) – A very popular ingredient you see used in a number of Asian dishes.

Dark Soy Sauce – Different from regular soy sauce, dark soy sauce is thicker and richer. Because of this, dark soy sauce should really only be used as an ingredient in sauces. I would not recommend using dark soy sauce the way we use regular soy sauce (dipping sushi, adding to rice, etc.) because it could cause the dish to be overpowered with its stronger taste.

Oyster Sauce – Another traditional Asian ingredient used in a number of noodle dishes.

White Vinegar – By itself, vinegar is not fun to eat, however in this sauce the acidity and sourness really ties it all together.

Sugar – For an added touch of sweetness.

How to make Pad See Ew

Assemble your ingredients. For exact amounts see the recipe card below.

In a medium bowl combine the cut-up beef, baking soda and water. Mix well and set aside for 1-2 hours to marinade.

After beef has marinated, rinse thoroughly to ensure all of the baking soda has been removed and then you are ready to cook!

Then, in a small bowl combine all the sauce ingredients and mix together well and set aside.

Cook your noodles according to the package instructions.

In your wok, or a large skillet, heat 1 Tablespoon of oil over high heat. Add in the garlic and beef and cook until beef is about halfway cooked.

Then, add in the broccoli stems and cook until beef is almost fully cooked.

Next, add in the broccoli leaves until they are almost wilted.

Push everything in the wok to the side and add in your whisked eggs to cook and scramble the eggs in the wok.

Next, add in the cooked noodles and sauce and mix everything together for about 1-2 minutes.

Finally serve hot and enjoy!

Recipe Variations for Pad See Ew

Protein

For this recipe we used beef and added it to the Pad See Ew. However, when it comes to Thai dishes you can always choose your protein. Add in any protein you prefer, or you can even have this dish without one. Other proteins for this dish I would recommend would be chicken, tofu, pork, or even shrimp.

Chinese Broccoli

If you are not a fan of Chinese broccoli or if you are unable to find it near you then you can also use Bok Choy or even Broccolini as your vegetables in this recipe.

Noodles

Pad See Ew is traditionally made with wide rice stick noodles. With that being said, if you do not have any Asian grocery stores close by you might not be able to find them in a store. You can use a different type of rice stick noodles or get them here from Amazon.

Storage and reheating Information

You can store this recipe in an airtight container in your fridge for 3-5 days. With the noodles being wide rice noodles, I would not recommend freezing this dish.

To reheat this dish, you can do so in your wok with some olive oil until everything has warmed through. For a quicker option you can heat this dish up in the microwave until everything has warmed through.

Print

Pad See Ew Recipe

This Pad See Ew recipe is a traditional Thai dish that is filled with rice noodles, egg, Chinese broccoli, and beef.

Course Main Course, Main Dish

Cuisine Asian, Thai

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 655kcal

Author Linda

Equipment

• Joyce Chen Flat Bottom Wok
• Thai Wide Rice Noodles

Ingredients

• 1 lb chuck roast thinly sliced
• 1 tsp baking soda
• 1/4 cup water
• 16 oz dried wide rice stick noodles
• 6 Tbsp olive oil
• 4 garlic cloves minced
• 2 eggs whisked together
• 4 cups Chinese broccoli stems and leaves separated

For the Sauce

• 2 Tbsp dark soy sauce
• 3 Tbsp soy sauce
• 4 Tbsp oyster sauce
• 2 Tbsp white vinegar
• 2 Tbsp granulated sugar

Instructions

• In a medium bowl combine the cut-up beef, baking soda and water. Mix well and set aside for 1-2 hours to marinade.
• After beef has marinated, rinse thoroughly to ensure all of the baking soda has been removed and then you are ready to cook!
• Then, in a small bowl combine all the sauce ingredients and mix together well and set aside.
• Cook your noodles according to the package instructions.
• In your wok, or a large skillet, heat 1 Tablespoon of oil over high heat. Add in the garlic and beef and cook until beef is about halfway cooked.
• Then, add in the broccoli stems and cook until beef is almost fully cooked.
• Next, add in the broccoli leaves until they are almost wilted.
• Push everything in the wok to the side and add in your whisked eggs to cook and scramble them in the wok.
• Next, add in the cooked noodles and sauce and mix everything together for about 1-2 minutes.
• Finally serve hot and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for 3-5 days. With the noodles being wide rice noodles, I would not recommend freezing this dish.

Nutrition

Serving: 1serving | Calories: 655kcal | Carbohydrates: 81g | Protein: 26g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1615mg | Potassium: 341mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2873IU | Vitamin C: 145mg | Calcium: 157mg | Iron: 4mg

Mi Goreng, otherwise known as Indonesian Noodles is a classic Indonesian stir fry dish filled with protein and veggies.

If you are looking for more delicious Indonesian recipes then you have to check out my Indonesian Chicken Curry, Indonesian Curry Tofu Noodles, and Indonesian Pork Satay!

Mi Goreng, also known as Mee Goreng, or Mie Goreng, is a classic stir fried noodle dish. If you ever visit Indonesia this is a dish you would see street vendors selling, similar to how we have food trucks and hot dog stands. Why is Mi Goreng so good? Well, it’s all about the sauce! A lot of the ingredients in the dish are classic Asian ingredients but when you pair it with the rich and thick sauce once you take a bite you simply have to go back for more!

How to Make Mi Goreng

Assemble your ingredients. For exact amounts see the recipe card below.

In a small bowl mix the sauce ingredients together and set aside.

Prepare the noodles per their package instruction just before cooking. Be sure to remove the seasoning packet from the noodles.

In a wok or large skillet, heat 1 Tablespoon of olive oil over medium-high heat. Pour in your whisked eggs and swirl them to have a thin coat across the bottom. Cook for 1 minute and then flip and cook for another 30 seconds.

Next, move the cooked eggs onto a cutting board and fold them up into a wrap. Slice into ½ inch thick pieces and voila egg ribbons!

Heat the remaining Tablespoon of olive oil in the same wok or skillet over high heat.

Add in the garlic and chicken and cook until the outside of the chicken looks white.

Next, add in your shrimp and cook for 1 minute.

Then, add in the cabbage and toss for 1 minute until slightly wilted.

Then, add in your noodles, green onions (save some for garnish), and sauce. Toss for 1-2 minutes until the sauce reduces and noodles slightly caramelize.

Add in the egg ribbons and toss for 30 seconds until they are warmed through.

Garnish with more green onions, serve, and enjoy!

FAQs

Do I have to use chicken and shrimp?

Not at all! Feel free to use any protein you like, whether that is beef or tofu, or even no protein if you are just wanting veggies and noodles!

What is the difference between Dark and Light Soy Sauce?

Light soy sauce is your typical everyday soy sauce. This is what you get in restaurants and what is likely sitting in your fridge as well. Dark soy sauce on the other hand is thicker than light soy sauce and has a denser taste that is really only used for sauces for recipes.

If I don’t have dark soy sauce, can I use regular or light soy sauce as a substitute?

Technically yes, you can. However, keep in mind that there will be less overall flavor in the dish that would come from the dark soy sauce.

Can I make this a Vegetarian Recipe?

Yes! You can swap out the chicken and shrimp for Tofu or leave out proteins completely and you’re good to go!

Storage and reheating

You can STORE this recipe in an airtight container in your fridge for 3-5 days.

To reheat you can do so in your wok or large skillet with olive oil until everything has warmed through, or you can do so in your microwave until everything has warmed through.

I would not recommend freezing this dish.

More Noodle Dishes you will LOVE

• Chicken Yakisoba
• Singapore Noodles (Mei Fun)
• Simple Soba Noodle Stir Fry
• Fresh and Easy Vietnamese Noodle Salad (Vegan Bún Chay)
• Easy Thai Drunken Noodles
• Veggie Loaded Chow Mein

Print

Mi Goreng Recipe

Mi Goreng, otherwise known as Indonesian Noodles is a classic Indonesian stir fry dish filled with protein and veggies.

Course Main Course, Main Dish

Cuisine Asian, Indonesian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 235kcal

Author Linda

Equipment

• Joyce Chen Flat Bottom Wok

Ingredients

• 3 instant noodle cakes season packets removed

For the Sauce

• 2 Tbsp sweet soy sauce
• 2 tsp light soy sauce
• 2 tsp dark soy sauce
• 1 Tbsp oyster sauce
• 2 Tbsp ketchup
• 1 tsp sriracha
• 2 tsp sesame oil

For the Stir Fry

• 2 Tbsp olive oil
• 2 eggs whisked
• 3 garlic cloves minced
• 4 oz chicken breast cut into bite sized pieces
• 4 oz shrimp peeled and deveined
• 2 cups green cabbage finely sliced
• 3 green onions cut into two inch lengths

Instructions

• In a bowl mix the sauce ingredients together and set aside.
• Prepare the noodles per their package instruction just before cooking.
• In a wok or large skillet, heat 1 Tablespoon of olive oil over medium heat. Pour in your whisked eggs and swirl them to have a thin coat across the bottom. Cook for 1 minute and then flip and cook for another 30 seconds.
• Next, move the cooked eggs onto a cutting board and fold them up into a wrap. Slice into ½ inch thick pieces and voila egg ribbons!
• Heat the remaining Tablespoon of olive oil in the same wok or skillet over high heat.
• Add in the garlic and chicken and cook until the outside of the chicken looks white.
• Next, add in your shrimp and cook for 1 minute or so until the chicken is mostly cooked.
• Add in cabbage and toss for 1 minute until slightly wilted.
• Then, add in your noodles, green onions (save some for garnish), and sauce. Toss for 1-2 minutes until the sauce reduces and noodles slightly caramelize.
• Add in the egg ribbons and toss for 30 seconds until they are warmed through
• Garnish with more green onions, serve, and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 235kcal | Carbohydrates: 15g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 836mg | Potassium: 343mg | Fiber: 1g | Sugar: 10g | Vitamin A: 292IU | Vitamin C: 17mg | Calcium: 61mg | Iron: 1mg