Orange Sesame Pork w/ Teriyaki Whole Wheat Noodles

I love making meals that taste like a dish you would get at your favorite takeout place.  This meal is very simple to make and has amazing flavor. This recipe makes a TON of food.


salt and pepper

1 lb whole wheat spaghetti

5 tbsp veg oil- I used 3 tbsp evoo

5 boneless pork chops- I used one small pork tenderloin, thinly sliced

3 tbsp orange marmalade

6 tbsp teriyaki sauce – I used about 8 tbsp

1 tsp sesame oil

1 bunch scallions, thinly sliced- I omitted

1 cup edamame- I used broccoli florets

1 tbsp sesame seeds


Cook pasta according to package directions until al dente. Steam broccoli until tender.

While pasta cooks, heat evoo in large skillet.  Season pork with salt and pepper and cook until brown. In small saucepan, combine orange marmalade, teriyaki sauce, and a splash of water. Bring to boil Remove from heat and stir in sesame oil.

Drain noodles and pour into pan with pork. Add in broccoli. Pour the sauce over pork mixture and toss to combine. Scatter some sesame seeds over top.

* I took this pic before I added the broccoli because I almost forgot about it!



Seared Sesame Scallops

This was the first time I had ever made scallops and I was a nervous wreck! I had read many horror stories of the scallops turning out tough and rubbery. These however, were like butter!  I served these with peanut noodles.


12 large sea scallops

4-5 tbsp toasted sesame seeds

4-5 tbsp chives, chopped

2 tsp toasted sesame oil

salt and pepper


Heat large cast iron skillet over  high heat. Wipe pan with thin layer of vegetable oil.

Pat scallops dry. Combine sesame seeds and chives in small bowl. Roll sides of scallops in mixture, being careful not to get them on tops or bottoms because the seeds will burn very quick. Season scallops with salt and pepper. Sear about 2 mins per side to caramelize. Drizzle tops of hot scallops with sesame oil.



Making sushi is one of those things that always intimidated me. Who knew it was so easy, right? These didnt turn out very pretty because I guess I didnt roll them tight enough. I just wish I had a piece of ahi tuna to add to these. Maybe next time. Sorry the directions arent very clear, I just really dont know how to explain the rolling process lol


1 pkg nori

2 cups sushi rice, cooked and cooled

1 pkg. imitation crab

1 avocado, sliced into thin strips


Lay out nori onto flat surface. Spoon on about 1/2 cup rice(give or take a little) onto the nori sheets. Lay a slice of imitation crab and strip of avocado on the end closest to your body. Roll tightly. Using sharp knife (I used a bread knife), slice into 1 inch pieces. Serve with a side of soy sauce.


Baked Egg Rolls

Egg rolls are one of the first things I go to when Im at a chinese buffet. I love the crisp shells and the tender veggies inside. I dont however, like the fact that they are deep fried and horrible for your figure LOL I found these on Ashlee’s Year in the Kitchen blog. These are so good. They get very crisp in the oven and taste pretty authentic to me.


12 wonton wrappers

1 tsp evoo- I used 1 tbsp

4 cloves garlic, finely chopped

1″ ginger root, grated

1/2 cup shredded carrots

1/2 cups sliced scallions

2 cups shredded cabbage

1 red pepper, cut into thin strips-I omitted

2 tbsp soy sauce

1 tsp sesame oil- I used 1 tbsp


In large skillet over high heat, add evoo, ginger and garlic. Cook about 20 secs, stirring constantly. Add in carrots,cabbage, and scallions. Cook about 3 mins, or until veggies are slightly tender.Add soy sauce and continue cooking 2 mins or until all liquid is cooked out and veggies are dry.

Spread wonton wrappers out onto flat surface and spoon tbsp of cabbage mixture into each one. Roll up burrito style. Put a little water on the last corner to seal. Preheat oven to 400. Bake egg rolls on nonstick cookie sheet for about 10 mins. Remove from oven and brush on the sesame oil. Return to oven for about 5 mins.