Orange-Rosemary Simmering Potpourri

I’m so excited to be back to blogging! I have lots of fun things planned for the New Year!  

It’s that time of year when we start the process of “un- decorating”.   We always cut down a live tree, so our Christmas tree has an early January expiration date. It’s always a sad day for us, not only because we LOVE Christmas, but, I LOVE the smell of a live tree and it’s incredibly hard to duplicate. I decided to use some of my leftover Christmas food ingredients and simmer them together in water. The result was incredible! I started with rosemary and sliced oranges- a perfect combination! On day two of simmering, I added cinnamon sticks for another layer of fantastic aroma! Incredibly simple and easy, but wonderfully  comforting and just the seasonal smell I was looking for! Even Mr. Sweets and Whimsy, who says most candle scents make his “throat close up”, was a fan of this pot of “wonderfullness”. I was able to get a nice aroma from this mixture for four days! Putting the raw ingredients into a Mason Jar and adding a tag that says: “add water” would be a perfect gift! 

katelyn undecorating


add water

final product


 So many scent combinations to consider! Throw in some cranberries or clove studded apples….. play around with extracts and raid your spice pantry.    More fun to come Sweets and Whimsy fans!  


Homemade Granola Bars

I’m always searching for  healthy snacks for my growing kids! Nothing with tons of sugar, but also something that is fun to eat and won’t ruin appetites for the next meal, oh, and budget friendly….. I don’t ask for very much do I??  So… I decided to use some items in my pantry to experiment with making my own  granola bars! We ALL loved them- I was shocked- this experiment worked! Happy surprise! 

Homemade Granola BarsMost granola bar ingredients call for honey as the “glue” that keeps the bars together. I have noticed that honey has the ability to make my little boy run around the house like a crazy little monkey! But, I still needed a sticky liquid.  I decided to use a combination of agave nectar(a natural sugar that is slowly metabolized) and maple syrup (because it’s sticky and I love the taste) It was just the right amount of stickiness.
gb ingredients

 If you’ve never worked with Coconut Oil, you will quickly notice that it comes in solid form and needs to be melted down to use as an oil. In this recipe, I also needed to melt the peanut butter down, so, I added all of the liquid (or soon to be liquid) ingredients together and put them in the microwave until melted.

co and pb

 I had Agave Nectar in my pantry because I had grand plans of using it instead of sugar in my coffee when I was prego and then I stopped using sugar in my coffee all together- so now I can make lots of granola bars!!

agave nectar

 I love the taste of maple syrup- especially the REAL stuff!! It’s more expensive, but tastes oh so much better than the artificial stuff! 


 As usual, I had a kitchen helper! Monkey Man helped me by eating a spoonful of peanut butter! 


 MMMM…… melted goodness! My mind immediately went to what else I could pour this yummy sauce on…. It’s good- very good! 

melted wet ingredients

 Oats…. I had old fashioned oats on hand- so I used that. You could use anything your heart desires and I know some recipes call for Rice Crispies to add to the texture of their bars. You are the chef!


Pour your lovely melty mixture over your oats and stir to combine!add wet ingredients


For this recipe you can use a 9×9 pan and get pretty thick bars or use a 9×13 pan and get thin bars. This time I made thick bars. Either way, I would highly recommend you line your dish with parchment or foil. You don’t need to oil your dish because the peanut butter has enough natural oil to make the bars non-stick.
9x9 af

 I poured my “batter” into my dish and popped them in the fridge for about 2 hours. They were perfectly set up! I pulled the bars out of the dish, and peeled the foil away, and went to cutting. I made some big ones and some small ones!! So rich and so good. 

granola bars 2

 My kids call them cookies and beg for them for dessert! I can’t wait to experiment with more mix-ins: raisins and nuts and pumpkin something! I hope your family loves these as much as mine did! Enjoy!

 final granola bars 2

Linda's Homemade Granola Bars
The perfect sweet and salty snack to please kids of all ages!
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  1. 2/3 cup coconut oil
  2. 2/3 cup peanut butter
  3. 1/3 cup maple syrup
  4. 1/3 cup Agave nectar
  5. 2- 1/2 cups Old Fashioned Oats
  6. 3/4 cup chocolate chips
  1. Prepare pan by lining 9x9 pan with foil. Combine coconut oil, peanut butter, maple syrup and agave nectar in a microwave safe dish. Microwave for one minute or until all ingredients are melted. Whisk to combine. Place oats in a large bowl. Pour liquid over oats. Pour into prepared 9x9 pan. Evenly distribute chocolate chips over the top! Push chips down slightly. Refrigerate until mixture is set. Cut into desired shape. Eat and Enjoy! Store bars in the refrigerator.
  1. The possibilities are endless! Pick your favorite toppings and have fun!
Sweets & Whimsy




Lemon Ricotta Cake

We had some fantastic Indian days of Summer last week…. beautiful, hot sticky days- one last blast before the crisp air of Fall comes to Virginia.  So I decided to celebrate the last hoorah of hot temps with this fresh Lemon Ricotta Cake! cake2

 For some reason I love cake baked in a Bundt pan… it reminds me of my grandmother! I love to butter the Bundt pan instead of using a spray type oil. It gives the cake a beautiful golden crust! Love!

butter the bundt

 Start with the dry ingredients. Flour, baking powder and salt. 

dry ingredients

 For the wet ingredients: ricotta cheese, lemon juice, and lemon zest…. My secret to a rich moist cake is usually sour cream….. I always always overbuy ricotta when making pasta dishes….anyway…I thought I’d use the ricotta  and it worked out wonderfully~

wet ingredients

 2 eggs


 1 stick butter, softened


 2 cups sugar


 Pour batter into Bundt pan. Bake at 350 degrees for 45 minutes or until cooked through. 


 Love this cake! So fresh, so moist, so good! 


 And the smell is heavenly! I wish I could capture it into a candle! Obviously Glitter Girl  and Monkey Man loved it as well!!smells so goodI thought this cake was fantastic on it’s own, but could use a little adornment! So… I created this glaze! I’ve been all about the combination of honey and lemon recently (click here….to see my honey and lemon vinaigrette) Simple ingredients like powdered sugar, honey and lemon….makes a perfect compliment to  this fresh tart cake. 

glaze ingredients

 Whisk together until your glaze is completely smooth and pourable. 


 I had some pecans laying around and I thought I’d toast and sugar them and knew they would look lovely right on top of this cake. 

sugared pecans

 Walaaa…. love this cake! And I know you will too!


 This cake would be a lovely addition to a hot cup of tea any season!  Enjoy!

Lemon Ricotta Cake
A fresh and moist cake perfect for those Indian Summer nights.
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Ingredients for the Cake
  1. 2 1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon salt
  4. 1 stick unsalted butter, softened
  5. 2 cups sugar
  6. 2 eggs
  7. 1 (15-ounce) container whole milk ricotta cheese
  8. 3 tablespoons lemon juice
  9. 1 lemon, zested
  1. Directions
  2. Preheat the oven to 375 degrees F.
  1. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  2. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  3. Grease pan with butter. Pour batter into bundt pan and bake for 45 minutes or until slightly golden at the edges. Remove from the oven and let the cake rest on the baking sheet for 20 minutes.
For the Glaze
  1. 1 1/2 cps powdered sugar
  2. 1 tbsp honey
  3. 3 tbsp lemon juice
  4. Sugared Pecans
  5. pecans
  6. sugar
Sweets & Whimsy

Pear and Gorgonzola Salad with Candied Walnuts

This is by far my favorite salad! At my favorite Italian restaurant, Girasole, they serve a salad very similar to this one. Girasole is one of those once “every other year” date night restaurants- it’s been awhile, and I have been missing this dish, So…. I tried my hand at this salad and my taste buds and tummy are very happy…The combination of peppery greens, tart pears, rich, tangy gorgonzola, and the sweet walnuts are amazing together. I finally created a vinaigrette that stands up to the strong flavors of this salad! I’m in love!!  pear salad with gorg and candied walnuts First, I made the candied walnuts. They take a little while to set up, so I usually make a big batch that will last awhile. They are yummy to snack on and make a fantastic topping to ice cream and pumpkin pie! This sweet component is necessary in my opinion to balance out the flavors, but you can always just toss some crunchy walnuts on your salad and call it a day.  candied walnuts Melt the butter melt butterOnce the butter is melted, add brown sugar, maple syrup, cinnamon, and a pinch of salt.  maple caramel sauce Once mixture has come to a nice bubble (takes about 2 minutes) Add walnuts…. candied walnuts 1 Allow walnuts to swim in the sugary sweet goodness for about 5-6 minutes or until the walnuts are completely covered and mixture starts to carmelize and cling to the walnuts. Place walnuts on a piece of parchment to cool….Warning! to picky fingers: sugar will be hot! Allow to cool and continue to do it’s clingy thingy for about an hour… Some people don’t like to wait- and that’s ok too!  IMG_9419[1] Next up: the dressing. I finally found the perfect combo! honey, olive oil, lemon, garlic, salt and pepper and a sprinkle of gorgonzola! yum! I love parmesan cheese in my dressings, so I thought- why not compliment the cheese in the salad and add it to the dressing as well. I love the fact that by day 2, the gorgonzola is completely infused in the dressing and it’s liquid heaven!  dressing ingredients Next, slice your pears- I know everyone has a different slice preference when it comes to salad. So do what you and your knife please!  pear and gorg Prepare your greens. This salad is best with straight up arugula, but. since I was buying lettuce for multiple meals, I used mixed greens and was very happy with the results!  pear salad with gorg and candied walnuts Can I tell you how much Glitter Girl loves this salad? I was shocked! She had two servings for dinner and then had another helping for lunch the next day! She has excellent and expensive taste!!  She had the fantastic idea to add dried cranberries to her salad!  Tomorrow she has decided to try trading fresh mango for pear- I love her creativity! final salad with cranberries We served this salad with pepperoni foccacia- which was also very good. The kids helped me put this recipe together- very easy and perfect for a weeknight meal. pepperoni foccacia Prepared biscuits acts as the Foccacia. Fresh tomato sauce, pepperoni, and two cheeses! YUM!!  No matter the season, this salad is welcome in my home!   

Pear Salad with Gorgonzola and Candied Walnuts
Serves 4
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For the salad
  1. 1 container mixed greens, washed and dried
  2. 1 container gorgonzola
  3. 2 pears, thinly sliced
  4. Candied Walnuts (recipe below)
  5. Honey Lemon Vinaigrette (recipe below)
For the Candied Walnuts
  1. 1 cup walnuts
  2. 2 tbsp butter
  3. 1 tbsp maple syrup
  4. 1 teaspoon brown sugar
  5. 1/2 teaspoon cinnamon
  6. pinch of salt
For the Honey Lemon Vinaigrette
  1. 1 clove garlic, finely minced
  2. 1 tsp salt
  3. 1/2 teaspoon pepper
  4. 1 tablespoon honey
  5. 1 lemon, juiced
  6. 1/4 cup olive oil
  7. 1/8 cup gorgonzola, crumbled
For the salad
  1. Layer ingredients in a salad bowl starting with lettuce, then gorgonzola, and pears. Top with candied walnuts and vinaigrette!
For the Candied Walnuts
  1. Melt butter in a saucepan, add brown sugar, maple syrup, cinnamon, and salt. Heat on medium- high heat until mixture is bubbly and starting to thicken. Add walnuts. Stir into sugar mixture until the nuts are thoroughly covered and the mixture starts to cling to the walnuts. Take pan off the heat. Spread the candied walnuts onto parchment paper and allow the mixture to set up. (this takes about an hour.)
For the Honey Lemon Vinaigrette
  1. Add all ingredients together in a jar and shake!! Adjust seasoning to taste!
  1. I usually make this salad serve to order. You don't want the pears and dressing to make the salad soggy. So the toppings can be to order as well. Make it your own creation!
Sweets & Whimsy

Peach Scones

Anyone remember my very first post? My Perfect Yummy Scones?  Well…. I used that recipe as my base for these flavorful, fresh peach scones after my trip to the orchard! (see my Peach Palooza post) These scones won’t disappoint! And the sweet peaches were just the right hint of sweetness! I added my cubed peaches right to the scones, but if you feel like your peaches need a little added sweetness, you can add some cinnamon and sugar. Make sure to add your cinnamon and sugar mixture right before you add the peaches to the scones. When you add sugar to peaches, they like to make juice. Juice is usually good, but not in your scone dough! Enjoy!

peach scones


Peach Scones
A light and fluffy scone stuffed with fresh peaches!
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Peach Scones
  1. 2 cups all purpose flour
  2. 1 tbsp baking powder
  3. 3 tablespoons sugar
  4. 6 tablespoons cold, cubed butter
  5. 1 egg, whipped
  6. 1 cup cream
  7. 1 cup fresh peaches, cubed (sprinkle with 1 teaspoon sugar and 1/4 teaspoon cinnamon if they aren't sweet enough)
  1. Mix together dry ingredients, add butter, mix with a food processor or pastry blender until mixture resembles cornmeal. Add egg and cream. Stir until just combined. Roll onto floured board. Form into a disk. ( I always cut the mixture in half at this point to make small scones) Once you have a disc, place peaches in center of disc and fold over. Form dough into disc again and cut with a sharp knife into 8 equal pieces. Repeat with your other disc. Bake at 425 for 14 minutes or until cooked through. (if your peaches are very ripe and juicy it may take the peaches longer to bake) Enjoy!
  1. *If you decide to add cinnamon and sugar to your peaches, make sure you do it right before you add the peaches to your scones.
Sweets & Whimsy

Peach Palooza

 We love to go pickin’! We have an orchard near our home where we pick our fruit in the summer and fall and cut our Christmas trees in the winter! Someday, we’d love to have an orchard and farm of our very own. Until then, we love spending time at Hartland Orchard! This trip we took Mims and we picked yummy peaches! With lots of little hands helping us, we each picked a peck of the best peaches I’ve ever had!  mims and kids peach picking  I had many things on my list of how I wanted to use my perfect peck of peaches, but my peach cobbler  was at the top of my list! I’ve been making this recipe for several years and using these fresh, sweet peaches took this recipe to another level! YUM!finished cobbler  Beautiful Redskin-Freestone peaches. These were all so incredibly good right from the tree. Like peach candy. It’s always a good idea to taste your fruit before you add any other ingredients (especially sugar) My original recipe for peach cobbler called for 2 cups of sugar. Because the peaches were so sweet, I was able to cut the sugar by half.peaches  I peeled and sliced the peaches- 8 cups! These peaches were HUGE- so I was able to get 8 cups out of only 6 peaches! peaches2  Add sugar, flour, vanilla extract and melted butter to your sliced peaches…..add to peaches  Let the peaches sit at room temperature until it forms a thick, rich sauce. I’m always very tempted to stop the recipe at this point and spoon this concoction over oatmeal or ice cream!!!juicy peaches  Add half of your peach mixture to the bottom of a 9×13 glass dish. peaches3  Prepare your pie crust. You can use homeade or store bought crust for this recipe. I used store bought. Make sure to purchase the package that has two pic crusts included. With the first pie crust roll it out on a floured surface to fit the shape of your baking dish. crust  Place your pie crust over the peaches…crust over peaches  Bake at 475 for 14 minutes…baked crust  Place remaining peach mixture over pie crust….second layer of peaches  With your second pie crust, roll out into a rectangle again, then cut crust into strips. You will use these strips to make a lattice design. You can weave the pie crust or not…. it really doesn’t matter in my opinion.lattice  It also doesn’t matter if you don’t have a piece long enough or other pieces are too long…. just add some or take away as needed. It will all bake together and be beautiful in the end!add lattice  Once the lattice is complete, sprinkle top with cinnamon and sugar….. Bake at  475 degrees   for 10-14 minutes or until peaches are bubbly and crust is golden brown.finished cobbler

You will thank me for this one! So very good!! Other than eating the peaches directly from the bag, we made lots of other goodies as well!! Peach scones, smoothies, crumble, and salsa! I also peeled, sliced, and chunked up the precious little of the peaches that was left to freeze for peach smoothies all winter long! Can’t wait to share these fantastic recipes with you!   What are YOUR favorite summertime foods?

Peach Cobbler Supreme
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  1. 8 c. sliced peaches
  2. 1 c. sugar (add more sugar if your peaches are not sweet)
  3. 3 tbsp. flour
  4. 1 tsp. vanilla
  5. 1/3 c. melted butter
  6. Pastry for double crust pie (use Pillsbury All-Ready crust and cut into desired shapes)
  7. 1/4 teaspoon cinnamon
  8. 2 teaspoons sugar
  1. Combine peaches, sugar, flour, vanilla, and butter. Spoon 1/2 mixture into buttered 9x13-inch dish. Cover with pastry and bake at 475 degrees until browned. Spoon remainder of peach mixture onto baked pastry. Cut remaining pastry into strips and arrange in lattice design. Sprinkle with cinnamon and sugar. Bake until browned- about 10-14 minutes.
Adapted from
Adapted from
Sweets & Whimsy

Watermelon Granita

Watermelon is a summer staple at our house. I love the sweet juice that runs down our chins and the black seeds that inevitably end up over the deck and will someday bring a harvest of our own beautiful watermelons!  A few weeks ago, we were heading out of town  and I still had a half of a watermelon in the fridge. Throwing out that big beautiful fruit was unheard of, so, I made this fresh, watermelon-y  semi-frozen  dessert and it was still perfect when we arrived back home. I can’t wait for you to try this one!! YUM! 
final granita

First, prepare you watermelon by cutting off the rind from the fruit. I love this method of cutting fruit.  Put the fruit flat side down and cut the rind of the watermelon off with a sharp, serrated knife, cutting at an angle. watermelon

cut off rind


supremedThen you can take your rind-less watermelon and cut into chunks. 

chopped watermelon

 Put the prepared watermelon into the blender….

watermelon in the blender

 Add 1/4 cup sugar and the juice of 1 lime…. if you have a super sweet watermelon, you may not need to add sugar.  The lime juice is the perfect compliment however! Who would have guessed! 

lime sugar

 For a special grown-up version….add a splash of vodka or any alcohol that freezes well…..


 Blend until incorporated. You can pick out the white seeds if you like, but they can be digested easily if you miss a few!  Place your watermelon puree into a glass dish. Since I made a vodka version and original, I went ahead and divided them into separate glass dishes. Put your dishes in the freezer for about an hour. Take dishes out and scrape with a fork- you are looking for a slushy type of consistency. Repeat process…..

prepare for freezer

Once your watermelon granita is fully frozen and the consistancy is to your liking, it is ready to serve! It’s soooo very good and the perfect treat for a hot summer night! Enjoy!

 Serve with a slice of lime or with just a spoon! It is fantastic!

final granita

 What other fruit could we make into a granita? applesauce granita? pineapple granita? strawberry or cantaloupe granita! oh….coffeee and chocolate….Wow, I have alot of experimenting to do! See you soon for more yummy summertime treats! Next up…. my favorite- Peach Cobbler!!


Salsa Crazy

I don’t know if I would call these two recipes salsas or  sauces or what…. but, they are both yummy, not just with chips, but they compliment any meat dish very nicely!  It also is a perfect way to use summers fresh bounty of fruit and veggies! Can’t wait for you to try these- if not now- then in the middle of winter when you need a little taste of summer! What we have today: Fresh Peach Salsa AND Black Bean Corn Salsa!
black bean salsa

Peach Salsa

Fresh Peach Salsa







These were both made on a whim- so no step by step pics…. but they were both so good, I had to post! Enjoy!!




Fresh Peach Salsa
A fresh sweet and spicy salsa perfect with chips or served with grilled chicken!
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  1. 2 peaches, peeled and chunked
  2. 1/2 yellow onion
  3. 1/4 cup fresh parsley
  4. 1/2 cup fresh grape tomatoes, cut into quarters
  5. Juice of 1 lime
  6. salt and pepper, to taste
  1. Mix all ingredients together and enjoy!
Sweets & Whimsy


Black Bean Corn Salsa
A delicious and fresh salsa that pairs nicely with grilled flank steak!
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  1. 1 avocado, cut into chunks
  2. 1 can black beans, rinsed and drained
  3. 2 ears corn, roasted and cut off the cob
  4. 1/2 purple onion, finely diced
  5. 1 garlic clove, finely diced
  6. 1 vine ripened tomato, seeded and finely diced
  7. 1/2 jalapeno, seeds removed and finely diced
For the lime sauce
  1. 1 lime, juiced
  2. salt and pepper, to taste
  3. 1 teaspoon sugar
  1. Place all prepared veggies into a large bowl. Whisk sauce ingredients together. Pour over veggie. Stir gently to combine! Enjoy!
Sweets & Whimsy

Quick Spiced Apples

I’ve always been a huge fan of Cracker Barrels spice apples. I decided to make some at home and was pleasantly surprised with how so very easy they are! We eat them with and on everything! They are the perfect compliment to pork chops and roast for dinners. They pair well with yogurt for breakfast and they are heavenly warmed and spooned over ice cream. My apples are different from Cracker Barrel in two ways: I peel my apples before cooking and I don’t pan fry them in butter. These are, however, equally as good! final apples

I’m not picky about the type of apple I use. They all seem to work well for this recipe! 


 I peel, core, and slice my apples. You could definitely leave the skin on and they would still be yummy. I only used six apples this time, but this recipe freezes well, so often I’ll make an entire bag of apples and serve half and freeze the rest for the following week! Yes, we eat them that quickly!

cut apples

  After you have all of your apples sliced. Put them in a medium saucepan, add 1/2 cup brown sugar and 1 teaspoon cinnamon and about a tablespoon or so of water. At this point you can add whatever spices you’d like or lemon if you want to change it up. 

add sugar and cinnamon

Cook the apples on medium heat until apples are fork tender, but not too mushy. It took about 15-20 minutes to cook these down. 

final apples

The final result is this gorgeous, sweetly spiced apple side dish. These would be good put directly into pastry to make hand pies or some yummy apple fritters! Enjoy! 






Asian Steak Stir-Fry with Glass Noodles

        I had the amazing opportunity to attend a cooking class in D.C. at Culinaerie! It was amazing…. I learned so much. The first class I took was all about Beef! This dish was one of the first we made. It was so good that I decided to make it at home and of course added a few Sweets and Whimsy twists! Yum! I can’t wait to be apart of more classes! I’m trying to work out some pastry classes soon!   asian stir fry with glass noodles First, I wanted to marinate my beef. Marinating beef that is generally tough such as the top round…. you break down some of those tough fibers and it helps make the meat tender. You don’t need to marinate this more more than 20 minutes or so. My beef marinade consists of oyster sauce, beef stock, sugar, and pepper. Oyster sauce is a type of Korean BBQ sauce. Very thick and Very yummy. Go ahead and put your thinly sliced steak in the marinade and set aside for 5-15 minutes. I went ahead and marinated for the entire 15- and it may have been more like 20! marinade While your steak is marinating, go ahead and prepare your veggies. I went grocery shopping on an “off” day in the produce department. They didn’t have lemongrass stalks, they had only very small red peppers and only baby carrots. The hot pepper selection was out of stock all together…. so i used a Serrano- mild and nice color contrast!  The recipe still turned out really nice using these changes. Very kid friendly! veggies  I looked for lemongrass at several stores and settled for lemongrass paste. I was not at all disappointed. The paste is full of flavor and very easy to work with.  lemongrass  First, I sauteed the garlic, lemongrass, and serrano pepper in hot canola oil. Sautee until aromatic, but not dark and crispy. taek out and set aside saute lemongrass,peppers,garlic  Add marinated beef along with any marinade that is left over, cook for a few minutes, but not all the way through. make sure your pan needs to be hot! hot meat  Take meat out and add veggies, cook until veggies are slightly softened but still have a crunch. Add back in meat and garlic mixture. Heat to combine.  saute veggies  Prepare the glass noodles, a.k.a  cellophane noodles, a.k.a bean threads according to  package instructions.  glass noodles  these are so unique and are a nice combination to the beef and veggies. The kids are in love with these noodles!  glass noodles and boiling water  Serve your stir-fry creation over glass noodles. Monkey man dove right in with his kid- friendly chop sticks!  luke and chopsticks  If you are looking for something new to serve your family, Stir-fry is a great choice! asian stir fry with glass noodles  Can’t wait for you to try this! And.. can’t wait to share more cooking school experiences with you!

Asian Steak Stir-Fry with Glass Noodles
Flavorful, tender meat, crisp colorful veggies served over glass noodles.
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  1. 1 lb top sirloin steak, thinly sliced against the grain
  2. 1 red pepper, julienned
  3. 1 serrano pepper, thinly sliced
  4. 1/2 onion, thinly sliced
  5. 2 carrots, thinly sliced
  6. 1 stalk lemongrass, thinly sliced (or 1 teaspoon lemongrass paste)
  7. 2 cloves garlic, minced
Beef Marinade
  1. 6 tbsp oyster sauce
  2. 4 tbsp beef stock
  3. 1 tsp sugar
  4. 1 tsp black pepper
  5. 2 packages glass noodles, cooked according to package instructions
  1. 1. Prepare marinade by combining all ingredients in a large bowl. Add sliced beef and marinade for 5-15 minutes.
  2. 2. Heat a pan over medium- high heat. Add canola oil and heat.
  3. 3. Add garlic, lemongrass, and serrano. Stir-fry until fragrant but not browned or crispy.
  4. 4. Add beef and stir-fry for several minutes (do not cook all the way through)
  5. 5. Add onion, carrot, and red pepper. Stir fry until slightly softened but still with a slight crunch.
  6. 6. Serve tossed with glass noodles tossed with Garlic Oil.
Sweets & Whimsy