I received product from Dixie Crystals and OXO in my participation of the Good Cookie Food Bloggers Valentine's Event! My opinions are my own. There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

I know these look like chocolate brownies that are heart shapes. But they are more than that! From Ina Garten's Modern Comfort Food cookbook, this is her bittersweet chocolate cake recipe but I modified it so it would fit using this heart shaped silicone baking pan!

This mini heart shape chocolate cake is soooo good! It's like a fudgy chocolate cake and I love that there's instant espresso powder in it…it balances out the chocolate and the sweetness. Which means, it's not too rich and you can eat more than one!

If you want to, that is!

I’m so excited to organize in this Valentine’s event again! This is the fifth year for our event and we want to continue to make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!

Are Heart Shaped Chocolate Cakes easy to make?

Making a heart shaped chocolate cake is super easy to make! You just need seven ingredients and a good heart shaped silicone baking pan. I outline the steps on how to make this chocolate cake below!

What kind of pan should I use to make a heart shape chocolate cake?

I used this one to make little mini heart shaped chocolate cakes! It's really easy to use!

Heart Shaped Chocolate Cake Ingredients

To make heart shaped chocolate cakes, you only need 7 ingredients. The last two ingredients are optional!

• unsalted butter
• bittersweet chocolate
• granulated sugar
• eggs
• instant espresso powder
• salt
• unbleached all-purpose flour
• Vanilla ice cream (optional)
• Sprinkles (optional)

How to Make Heart Shape Chocolate Cake

Huge thanks again to OXO and Dixie Crystals for being matching donor sponsors and sending me goodies to make this recipe!

Spray your silicone baking pan with baking spray. I'm baking mine on this on my OXO baking sheet and mat!

Place a large heatproof glass bowl over a simmering pot of water.

Add butter and chocolate to the bowl.

Stir the chocolate, until it melts. Remove the bowl and set aside.

In a medium sized mixing bowl, add sugar to it. Pour in the melted chocolate mixture.

Whisk sugar into the chocolate.

Whisk sugar into the chocolate.

Add the espresso powder and salt and whisk until the batter is smooth.

Add the flour.

Fold in with a rubber spatula.

Pour the batter evenly into each heart in the baking pan. (I used a cookie scoop!)

Place on a baking sheet with an OXO baking mat or covered in foil.

Bake for 18 to 22 minutes. Place baking pan on a cooling rack for 3 to 5 minutes.

Place baking pan on a cooling rack for 3 to 5 minutes.

Carefully flip the pan over and pick up the pan, the heart shaped chocolate cakes should come out easily. 

Serve the heart shaped chocolate cake warm with vanilla ice cream and sprinkles.

Your family will LOVE these little cakes. My husband called them little brownies. I beg to differ, they are like a little fudgy cake. You can even eat them with your hands if you don't want to eat them with ice cream!

Enjoy your Valentine's Day and be sure to tell your loved ones you love them EVERY DAY!

Be sure to store them in a sealed container once they cool so they stay soft!

Recipe modified from Ina Garten's Modern Comfort Food cookbook.

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Heart Shaped Chocolate Cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 6 Tablespoons unsalted butter
• 4 ounces bittersweet chocolate
• 1/2 cup Dixie Crystals granulated sugar
• 2 large eggs beaten
• 1/4 teaspoon espresso powder
• 1/4 teaspoon salt
• 2 Tablespoons unbleached all-purpose flour
• Vanilla ice cream for topping
• Sprinkles for topping

Instructions

• Preheat the oven to 350 degrees F. Spray your heart shaped silicone baking pan with baking spray.
• Place a large heatproof glass bowl over a simmering pot of water (the water should not tough the bowl). Add butter and chocolate to the bowl. Stir the chocolate, until it melts. Remove the bowl and set aside.
• In a medium sized mixing bowl, add sugar to it. Pour in the melted chocolate mixture. Whisk sugar into the chocolate. Then, add eggs and whisk. Add the espresso powder and salt and whisk until the batter is smooth.
• Add the flour and fold in with a rubber spatula.
• Pour the batter evenly into each heart in the baking pan. Place on a baking sheet with an OXO baking mat or covered in foil. Bake for 18 to 22 minutes. (The cake shouldn’t wobble or jiggle when it’s done baking.)
• Place baking pan on a cooling rack for 3 to 5 minutes.
• Place a piece of parchment paper on the cooling rack and put on top of the pan. Carefully flip the pan over and pick up the pan, the heart shaped chocolate cakes should come out easily. 
• Serve cakes topped with vanilla ice cream and sprinkles.

Notes

I love to serve these little heart shaped chocolate cakes warm. Before storing them in a sealed container, be sure to let them cool completely. You can warm them back up in the microwave for 15 to 30 seconds (but do this in 10 to 15 second increments to make sure they don't burn).

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Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

The post Heart Shaped Chocolate Cake appeared first on The Little Kitchen.

There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

Last week I was in Portland and for a few days the week before that I was in Seattle. Portland was for work. It was really good to see some of my co-workers and even meet a few for the very first time. Since I work from home, I hadn't gotten to meet some members of my team. It was awesome to get to hang out with them and I ate very well and even hung out with an awesome friend.

I was in Seattle before Portland for the BlogHer Food conference. I had a lot of fun eating, meeting new friends and seeing old friends.

While I was in Seattle, I got these panic texts from Curtis, the washer was broken or he actually said “I broke the washer”. He thought he had overloaded it but I kept texting back saying I'm sure it's just old. It was really really old.

Fast forward to last week (or wait rewind), and I get a text message from Curtis with a photograph of some chicken lo mein. He had made a frozen dinner and he said he couldn't wait for me to come home to make dinner again.

It was so sweet and before you go thinking, he should be able to make his own dinner. He should and he would but he is currently beyond stressed out halfway through a year-long online certificate program for GIS (he makes maps for a living). All his idea and his company is covering the costs. He regrets it about every other day because he remembers how much he disliked school. I can go on and on about this.

I felt terrible, I left for a week and a half and he has to deal with the puppy, a broken washer, work and school on top of all of it. I promised I would make this cheese steak sandwich recipe and DoubleTree cookies when I came home.

But not the day I came home though; it was a red eye flight. NO MORE red eyes for me. I just can't hack it. I don't sleep very well on planes due to my sleep apnea…I don't know why I tried it for so long but no more.

What Steak for Cheesesteak

The second day after I came home, I made these cheesesteaks. This is Curtis' perfected recipe. We have been making this for a few years now. We used to make it with sliced roast beef and one day, my former co-worker Kevin, said that Philly cheesesteaks were made with ribeye…that was enough for Curtis to want to give it a try.

And perfection.

If you don't want to leave your house and have amazing ribeye steaks delivered to you. You should check out this deal on Perdue Farms!

Deal alert: check out this Niman Ranch Bundle from Perdue Farms that's 40% off!

They offer free shipping for orders over $159.99 too!

How to Make Philly Cheese Steak

Slice the beef ribeye steaks across the grain in thin slices. Once sliced, rough chop all of the beef several times going in rows and then columns. You want to have small pieces of beef when you're done so your cheese steaks are easy to eat!

In a heated non-stick skillet with 1 tablespoon butter, cook the mushrooms and half of the onions.

All done! Remove mushrooms and onions from the pan and put them on a plate for now.

I wipe the pan out with a paper towel and add 1/2 tablespoon of butter and saute the peppers and onions.

All done! Remove the onions and peppers from the pan and add to the plate with mushrooms & onions or onto a separate plate depending on preference.

Once again, I wipe the pan with a paper towel and add 1 tablespoon of butter. Add half of the ribeye steak and cook just 2-4 minutes.

Cheesesteak Sandwich for Pepper Lovers

Then, add the onions & peppers or if using all of the ingredients – half of the onions/peppers/mushrooms mixture. Cook for 1-2 minutes and then divide in half.

Now the cheesesteak magic happens! Add cheese on top. Curtis likes to mix up Provolone and Muenster cheeses so you'll see them above.

Allow the cheese to melt and add to sliced hoagie rolls. More pictures on that below!

Cheesesteak for Mushroom Lovers

Once again, I wipe the pan thoroughly especially the cheese so it doesn't burn. Add 1 tablespoon of butter and the 2nd half of the ribeye to the pan. Cook for 2-4 minutes and then add back the onions and mushrooms or the remaining veggies. Divide in half as pictured above.

I prefer provolone only. Add the cheese on top!

Allow the cheese to melt for 1-2 minutes.

Assemble the Cheesesteak Sandwich

And now the fun part, place beef & cheese & veggies onto hoagie rolls.

Doesn't the steak and cheese look amazing? Now I'm craving another one of these.

I love how the cheese gets mixed in completely so every bite has melty, irresistible cheese in it.

And we're ready to roll the cheesesteak sandwiches up.

How to Reheat Cheesesteak

Roll them up tightly in foil. These pictures don't really show you how small we roll them up. The diameter of the cheesesteak ends up being almost half of the diameter of the hoagie roll originally.

Put them into the oven at 250 degrees and allow the meld to happen for about 10-15 minutes. (Don't you just love my blue oven? I had no ideas that ovens could be different colors inside. For the record, I'm using the top oven of my KitchenAid double oven range.) To reheat cheesesteak sandwiches, you'll pop them in the oven for just a little bit longer.

What you end up having is cheesy, greasy goodness. The hoagie is not too soggy but wet enough from the juices from the meat and beat up looking from being tightly rolled. It is perfect. Oh and I had my cheesesteak with a root beer float and some chips. Total perfection.

I like to give Curtis a hard time for what he likes to cook (hot dogs, chili and chili cheese dogs, see the pattern?) – he doesn't cook much and he said the other day, never in a million years did he think I was ever going to blog one of his recipes. I guess I need to do it more often, huh?

Check out the video I made, it shows you how easy this recipe is!

*Just a note: this recipe is based on both of our preferences. I prefer mushrooms and onions on my cheesesteaks and Curtis prefers green peppers and onions. If you want green peppers in all four cheesesteaks – increase the amount of bell peppers to a whole bell pepper. The amount of mushrooms can stay the same or be increased just as well.

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Cheesesteaks

Use two ribeye steaks for this cheesesteak recipe and you can't go wrong.

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Servings 4 sandwiches

Ingredients

• 4 hoagie rolls sliced (We love the Publix hoagie rolls!)
• 1/2 green pepper sliced
• 1 large white onion cut in half and sliced thick
• 8 oz mushrooms sliced
• 1.25 to 1.5 pounds beef ribeye steaks sliced thinly across the grain and then chopped roughly again so they are small pieces
• salt & pepper
• 3 1/2 Tablespoons salted butter
• 8 slices of cheese Provolone or Muenster

Instructions

• Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
• Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
• Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).
• Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
• Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
• Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions – for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.

Notes

Notes: If you have leftovers (if that's possible), refrigerate inside a zippered plastic bag inside (don't remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.

*Okay another note, I didn't call these Philly cheesesteaks okay? I have never had a cheesesteak in Philly even though I have been to Philly before (as a kid). I have only tasted a cheesesteak made at supposedly authentic shops here in Florida. Hope these are close but I know it's inevitable someone will say, these aren't anything like the original! And there's no way they can be since we don't have access to those amazing Amoroso rolls.

Edited to add: I am able to purchase Amoroso rolls at Aldi and it's the best way to make this cheesesteak recipe!

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Originally shared on June 19, 2012. Was updated in 2019.

The post Cheesesteak Recipe appeared first on The Little Kitchen.

This post is sponsored by Mirum.

I'm excited to be working with Mirum again to bring you this recipe showing you how to cook a ham in a slow cooker using Maille® Honey Dijon Mustard and Maille® Old Style Mustard! It's really easy and all of the ingredients, you can buy them all at Walmart!

Maille Mustard is pronounced “My” Mustard. That’s cool, isn’t it?

I have always wanted to try to make a spiral cut ham in a slow cooker with a honey mustard glaze. Let me just say it turned out amazing!

I used Maille Honey Dijon Mustard and Maille Old Style Mustard. It was a perfect combination of the mustards along with the honey, melted butter, brown sugar and fresh thyme.

The sweet and salty from the honey dijon mustard and the crisp whole seeds from the old style mustard made both mustards essential to this recipe and of course it tastes great!

This Easter, make this crockpot ham recipe for your family and friends, they will LOVE it! Using Maille mustards in this recipe just elevates the whole dish and makes it so special.

(Scroll down to the bottom of this post because I share with you the perfect Easter menu too!)

And cooking it in the slow cooker made it so easy!

How to Cook a Ham in a Slow Cooker

First, take all of the ingredients except the ham and mix together in a small bowl.

It takes just a couple of minutes to make the glaze for this ham!

Add the Maille Honey Dijon Mustard.

Add Maille Old Style Mustard.

Whisk the ingredients together slowly.

It's that simple!

Take 1/3 of the glaze and place in a separate smaller bowl. Set aside.

Brush the glaze mixture onto the ham.

And in between the spiral cut slices.

Place ham into the slow cooker on high for 2 to 3 hours or on low for 4 to 5 hours.

After it's done in the slow cooker, remove it from the slow cooker and put it into an oven safe dish.

Add the remaining reserved glaze to the ham.

Place under broiler in your oven for 3 to 4 minutes.

It's really really easy to make, it comes together so quickly and tastes amazing! This slow cooker ham recipe using Maille Honey Dijon Mustard and Maille Old Style Mustard will be our new go to ham recipe for holidays like Easter and Christmas!

And I love using the leftovers to make ham fried rice!

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Slow Cooker Ham Recipe

Prep Time 10 minutes minutes

Cook Time 4 hours hours 5 minutes minutes

Ingredients

• 1 cup honey
• 1/3 cup light brown sugar
• 4 Tablespoons unsalted butter melted
• 4 Tablespoons Maille® Honey Dijon Mustard
• 2 Tablespoons Maille® Old Style Mustard
• 2 Tablespoons finely chopped fresh thyme
• 8 to 10 pound bone-in spiral cut ham

Instructions

• Take all of the ingredients except the ham and mix together in a small bowl. Take 1/3 of the glaze and place in a separate smaller bowl. Set aside.
• Take the rest of the glaze mixture and brush onto the ham and in between the spiral cut slices. Place ham into the slow cooker on high for 2 to 3 hours or on low for 4 to 5 hours. (If your ham is pretty big like mine, you might need to fold down the slices so the slow cooker lid fits.)
• Turn your oven broiler on. Remove from slow cooker and put into an oven-safe dish and add the remaining reserved glaze to the ham. Place under broiler in your oven for 3 to 4 minutes and then serve. (Be careful to not let your ham burn.)

Notes

I modified this recipe from Maille for the slow cooker.

Here's the perfect Easter menu for you!

This recipe for slow cooker ham (recipe above)
Three Cheese Scalloped Potatoes
Sauteed Green Beans
Yeast Rolls
Peanut Butter S'mores Cookie Bars

All of the ingredients for this menu, you can find at Walmart!

Making the ham in the slow cooker, frees your oven up!

Disclosure: This post is sponsored by Mirum. I always share with you my own opinions.

The post Slow Cooker Ham appeared first on The Little Kitchen.

This post is sponsored by Rhodes Bake-N-Serv.

Saying I'm so excited to share this recipe for Cheddar Cheese Cloverleaf Rolls with you is an understatement! There's a grocery store near that sells these cheese rolls in their bakery and I kept a mental note that I wanted to make my own version at home!

I will have to say these are better. Because they are freshly baked and they use Rhodes Bake N Serv Yeast Dinner Rolls…which means it's super easy to make!

These yeast dinner rolls are an amazing invention. When I discovered them, I was so happy. It just takes some planning to defrost them and you're on way to having fresh baked rolls or these cheddar cheesy rolls that I made for you.

Let's talk about this recipe. First, I usually test recipes at least two to three times. I tested this recipe twice and knew I had a winner on my hands. Since then, I have made this recipe three more times. While I'm writing this and looking at these pictures. I just put another 12 rolls on my baking sheet and stuck them in the fridge so I can make these again!

First spray a baking pan with nonstick cooking spray. Place twelve rolls from a 3-pound bag of Rhodes Bake N Serve Yeast Dinner Rolls on the baking sheet.

Spray a sheet of plastic wrap with the nonstick cooking spray and cover the rolls with the spray side down.

You can put these in the refrigerator for 14 to 16 hours or leave them on the counter for 3 to 5 hours (until they double in size).

This is what they look like after taking from the refrigerator if you used that method.

Let them sit on the counter for 1 to 2 hours to rise and they will look like this!

I use a muffin tin to bake these rolls…so easy! Spray the tin with nonstick cooking spray.

Now to fill these rolls with cheddar cheese! I use kitchen shears to cut each roll into four equal pieces.

I use my fingers to lay each piece out so it's a little thinner.

Add cheddar cheese to each piece.

And then grab the edges of the dough and form into a ball. It's really simple.

Dip in butter.

And then add to the muffin tin!

They look so good!

It's that easy! You'll want to repeat this with the rest of the rolls!

Add sea salt on top (optional) and then brush each roll with melted butter.

Add some more cheese on top!

And bake for 14 to 16 minutes.

And then you'll get these beauties! Let them a cool a little bit in the pan but then you want to remove them so they can cool down further.

To say I'm obsessed is an understatement. These are perfect for your weeknight meal (they can be made ahead of time and reheated) or a great party appetizer for sure!

I know you won't be able to resist having another after you have your first one. These little cheddar cheese cloverleaf rolls are where it's at. Please make them for your friends. You will thank me later!

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Cheddar Cheese Cloverleaf Rolls Recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 rolls

Ingredients

• 12 Rhodes Bake N Serve Yeast Dinner Rolls from 3 lbs. package
• 1 1/2 cups grated yellow sharp cheddar cheese
• 2 Tablespoons melted unsalted butter
• sea salt optional

Instructions

• Place twelve rolls on a baking sheet (sprayed with nonstick cooking spray) evenly spaced apart. Spray plastic wrap as well and cover the rolls. Place in the refrigerator for 16 to 18 hours (or you can use the quicker method, instructions are on the bag). When you’re ready to prep them, place on the kitchen counter for 1 to 2 hours to allow the rolls to rise (about double in size).
• Heat oven to 400 degrees F. Spray a muffin tin with nonstick cooking spray.
• Cut each roll into four pieces. Take about 1 to 2 teaspoons of cheddar cheese and wrap the cheese inside. Roll up each piece, dip in melted butter and then put all four pieces in the prepared muffin tin.
• Repeat until you finish with all of the rolls.
• Add sea salt on top of each roll. Then, using a pastry brush, brush melted butter on top of the rolls. Finish by adding the  remaining cheese on top of each roll.
• Bake for 14 to 16 minutes or until golden brown.
• Allow the rolls to cool in the pan for about 5 minutes. Then, carefully remove them and serve.

Notes

Notes:  These rolls store nicely in the refrigerator and even in the freezer and you can reheat them in the microwave or the oven!

Disclosure:  This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Cheddar Cheese Cloverleaf Rolls appeared first on The Little Kitchen.

I recently updated this post from April 2014 with a new video!

I love making fried rice at home. Growing up, my mom and my sister would make fried rice for us. I wanted to come up with a version that rivals take out and I did! It's an easy fried rice recipe that uses leftover ham and I know you'll love it! Check out the video!

Last Friday, I started getting a series of texts from Curtis while he was at work. I want ham for Easter dinner. I responded with no, we should have turkey breast like we do every year. Because before Italy last year, I hadn't eaten pork in over 15 years.

I resisted getting a ham because I hadn't had ham in a long time and because there's only the two of us. A little bit later, I looked at the calendar and saw that Sunday was going to be April 20th and then counted the years. April 20, 1999 is the day Curtis and I started dating…it's been 15 years!! That's when I texted back, okay go ahead and pick up that ham.

He responded by saying, why are you agreeing to ham? And why are you being so nice? Haha I wasn't going to tell him because then he would think he would have to get me a gift but I told him why.

Later that night, he came home with a nine pound ham for the two of us. He insisted that's the smallest one they had. Oh boy. On Sunday, we cut it up before we even baked the portion we would eat for dinner and froze it. We are going to have ham for a very longggg time.

This ham or pork fried rice we had was the second of three meals we have had with the leftovers from Sunday's dinner…we haven't even touched what we froze yet. I have to give credit to Curtis, this was fried rice using the leftover ham was Curtis' idea. I say he made me do it!

I have been trying to perfect my own fried rice recipe for a while now and I have to say this is the best fried rice I have ever made…you'll have to keep reading to see what the secret ingredient is!

I didn't make the rice the day before like you should so in the morning, I made the rice in my rice cooker. As soon as it was finished, I poured the rice onto a baking dish and spread it out. I flipped over and mixed the rice a couple of times, let it cool and let it sit out for a while– maybe 30 minutes. Then covered it and stuck it in the fridge until I was ready to make fried rice!

You have to make the eggs first for fried rice. I always feel like I'm making an omelet. (I love using OXO's omelet turner when I'm making eggs.)

Cut it up.

Then, make the rice. After adding the rice, mix in the soy sauce and the sesame oil really good. Cook for 5 to 8 minutes on medium high.

Add the ham, peas and corn. You can add carrots, broccoli, whatever you want.

There's the secret ingredient…butter. 2 Tablespoons of butter heaven. There's a Japanese hibachi grill place I used to go to a lot when I worked across the street from them and I would watch them put butter in the fried rice…near the end. I had to try it and it makes this fried rice so good. Curtis would argue it's the ham that makes it so good.

Now, add the eggs and sliced green onions.

And you're done. Seriously…amazing. The ham still has the sugary cinnamony glaze which adds a nice sweetness sometimes. The soy sauce is a must have for fried rice and the butter…yes please. Makes great leftovers too!

As long as you have the rice made ahead of time, it doesn't take that long to put this dish together!

PS Curtis absolutely loved this fried rice recipe…we will be making this again and again! Hope you enjoy it with your family if you try it!

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Secret Ingredient Ham Fried Rice Recipe

Day old rice, rice that's cooked the day before and refrigerated overnight makes the best fried rice. If it's freshly made, you may get mushy results. There are ways around it if you want to make fried rice the same day you make the rice. Omit ham or sub with crispy fried tofu to make this dish vegetarian or feel free to sub with shrimp or chicken!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 to 6

Ingredients

• 3 cups uncooked Jasmine rice cooked (preferably the day before)
• 3 Tablespoons grape seed oil
• 3 eggs beaten
• 2 teaspoons sesame oil
• 3 Tablespoons soy sauce
• 1 cup diced cooked ham
• 3/4 cup frozen corn
• 1/3 cup frozen peas
• 2 Tablespoons unsalted butter
• 2 green onions sliced thin

Instructions

• Cook rice. If you didn't make it the day before. As soon as it's done, lay it out on a 9x13 baking dish or a baking sheet. Allow to cool. Mix and spread out several times. Place in the refrigerator for at least 30 to 60 minutes.
• Add 1 tablespoon of grape seed oil into a wok or a large skillet, heat on medium for at least 3 minutes. Swirl the oil to cover the pan. Pour in beaten eggs and allow to cook for 2 to 3 minutes and flip and cook for another minute. Remove from skillet and allow to cool. Cut into strips and then into smaller pieces, set aside.
• Add 2 Tablespoons of grape seed oil to the wok and add the rice and cook for 2 minutes. Add soy sauce and sesame oil and mix the rice thoroughly. Season with salt and pepper. Increase heat to medium high and cook for 5 to 8 minutes, until rice is completely heated through, be sure to mix occasionally so the rice does not burn.
• Add ham, corn and peas and cook for another 3 to 4 minutes, mixing occasionally. Lower heat and add butter, allow to melt, and mix thoroughly. Add eggs and green onions and stir gently. Season with salt & pepper. Serve immediately.

Disclosure: There's an affiliate link in this post.

The post Ham Fried Rice Recipe appeared first on The Little Kitchen.

This post is sponsored by National Frozen & Refrigerated Foods Association.

Do you love buffalo chicken as much as me? I am thoroughly obsessed because we make these boneless buffalo wings. All the time. First off, I'm excited to work with NFRA this year! I'm excited to share recipes sponsored by this great organization with you!

These buffalo chicken bites with some blue cheese are soooo easy to put together! You have to make them! Make them for your friends at your next get together or just as a snack. And I know you won't be able to eat just one!

What I love about recipes like this is I can use and repurpose what I already have in the fridge and freezer.

Have you started your spring cleaning yet? It's time to use what you have and restock on those items you always want on hand. I need to go into my fridge and go through our condiments and make sure I have plenty of butter. I also take the time to check out and take stock on what frozen foods I have and see what I can use up and what I need to get more of. We love to keep frozen vegetables on hand for easy weeknight meals!

My main ingredients for this quick appetizer are Athens mini fillo shells and Land O Lakes butter! You can't go wrong! (Another great recipe to try are these Spanakopita Bites with Goat Cheese and Artichokes!)

First, bake the two chicken tenderloins in the oven. It cooks so fast and it's minimal prep!

Slice across the grain and then dice the chicken.

All ready to go!

Make the buffalo sauce. I melt the Land O Lakes butter in a sauce pan.

Add the spices.

And the hot sauce.

Pour it over the chicken.

Ready the Athens mini fillo shells on a baking sheet.

Add the chicken and bake!

And then you have these little wonderfuls!

Add blue cheese or ranch dressing on the top and you're sure to please your friends and family with this recipe! I love how convenient this recipe is. It's so easy to make and you can totally put your own spin on it by adding blue cheese crumbles or cheddar cheese.

The Athens mini fillo cups are so easy to work with, the sky's the limit! And with the Land O Lakes butter, it just MAKES the buffalo sauce. I can't make buffalo sauce without butter!

Be sure to follow the NFRA on EasyHomeMeals.com, facebook and instagram for easy meal ideas that you can make for your family!

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Buffalo Chicken Bites

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 15 bites

Ingredients

• 2 chicken tenderloins
• 1 Tablespoon olive oil
• salt & pepper
• 2 Tablespoons Land O Lakes Unsalted Butter
• pinch of celery salt
• pinch of salt
• pinch of ground cayenne pepper
• pinch of chili powder
• 2 to 3 ounces hot sauce I used Frank’s RedHot
• Athens Foods mini fillo shells
• blue cheese or ranch dressing

Instructions

• Heat oven to 425 degrees F.
• Add chicken tenderloins to a bake sheet. Drizzle olive oil on both sides of the chicken tenders. Season with salt and pepper. Bake chicken for 5 minutes on each side or until no longer pink on the outside. Allow the chicken to rest. Reduce oven to 350 degrees F.
• Make the buffalo sauce while the chicken is in the oven:  melt 2 tablespoons Land O Lakes butter in a sauce pan on medium. Add celery salt, salt, cayenne pepper and chili powder and stir. Add hot sauce and cook for 4 to 5 minutes. Remove from heat.
• After the chicken has cooled, slice the chicken against the grain and then dice into pieces. Put chicken into a bowl and pour the buffalo sauce into the bowl and mix until chicken is coated in buffalo sauce.
• Make sure oven is set to 350 degrees F. Arrange the Athens Foods mini fillo shells on a baking sheet. Add buffalo chicken to fillo shells evenly. Bake for 8 to 9 minutes.
• Remove from oven and drizzle blue cheese or ranch dressing on top and serve immediately. (Optionally:  serve with celery sticks.)

Disclosure: This post is sponsored by National Frozen & Refrigerated Foods Association. I always share with you my own opinions and I only work with brands that I love.

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