Ramen Burger

Ramen Burger When I first heard of a ramen burger, the only thing I could think was “How come I was never that creative back in my college days with my booze-fueled 2am ramen noodle feasts?” I mean, I discovered that ramen made one crazy-good mac n’ cheese. Oh and if I was feeling healthy, I threw in some frozen veggies, but that’s about as far as my creative culinary juices took me. Clearly, someone else was a lot more clever after a couple vodka-tonics than I ever was. I mean the ramen burger?! Consider my mind blown. By the burger, and also the fact that some culinary wizard has grown adults running back to their college staple. Obviously, if you had told me in college that I would be eating ramen AFTER college, I would have said you were drunk (which you very well could have been). And yet here I am, eating crazy culinary ramen concoctions, and reminiscing about a time when I could survive off cheap food and little sleep. Now I need things like ramen burgers and a deep 3 month hibernation to even half-way function. Such is life…

ramen burger Ramen Burger


Ramen Burger
Makes 2

1 package of ramen noodles (I use the chicken flavor; do not break up the noodles)
1 egg

1/2 pound ground turkey or beef
3 tablespoons of teriyaki sauce (soy sauce would work fine too)

2 slices of cheddar cheese

1/2 cup of ketchup
2 tablespoons of sriracha (more or less depending on how spicy you like it)

Extras: Arugula, Fried Egg, Sauteed Onions, Wilted Bok Choy, Bacon, Avocado (my favorite combo is the arugula and fried egg)

Start by making the ramen bun. Cook the ramen noodles in boiling water just until tender (about 3 minutes). Drain the noodles and then, using a fork, or your hands, mix the noodles with the egg and about 1/3 of the packet of ramen seasoning. Divide the noodles between two ramekins (or any other round container that is similar to bun size). Cover each ramekin with plastic wrap and then firmly press everything in place with another ramekin or heavy object on top. Refrigerate for 20 minutes.

Meanwhile, prepare your sriracha ketcup (mix the sriracha and ketchup together) and your toppings (i.e. fry the onions or the eggs). Next, combine the ground meat with the teriyaki sauce as well as 1/3 of the ramen seasoning packet. Set aside.

Once your “buns” are set, heat a greased pan over medium heat. Gently loosen and flip the ramen buns into the pan. Cook for about 3-5 minutes per side, or until they are golden brown and crispy. Set the buns aside. Cook the burger patties and finish them off by melting the cheese on top.

To assemble the ramen burger, first lay out your bun. Next add in whichever extra toppings you choose. Top that off with the burger patty and finish it with a generous drizzle of sriracha ketchup. Proceed to stuff your face.

*Please note you can make this with two ramen buns by obviously using two packages of ramen noodles, 2 eggs, and 4 ramekins. However, Mr. RC and I decided having two ramen buns was just too much ramen so we now make ours as open-faced burgers instead.

Homemade BBQ Sauce

Homemade BBQ Sauce Y’ll (I feel like y’ll is totally necessary since we are talking bbq…you have been warned). I’ve lived in one of the BBQ capitals of the country (what up Kansas City?!) and traveled to some of the others, but y’ll, nothing even begins to compare to my Mom’s sauce. It is the bees knees y’ll (are you sick of me saying y’ll, y’ll?) And better yet, it is made in one pan. Like the one-pot spaghetti….except this is one pot sauce. Obvi. And just like that the dilemma of what to make for this weekend’s bbq has been solved. Happy Friday (y’ll)!

quick and easy Homemade BBQ Sauce

Homemade BBQ Sauce
Makes about 2 cups

1 tablespoon of olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 teaspoon red pepper flakes
3 tablespoons of brown sugar
2 cups of ketchup
1/3 cup worcestershire sauce
1/3 cup apple cider vinegar
1 tablespoon of molasses
1/4 teaspoon of pepper
A dash of salt
*Occasionally I will also add in a few tablespoons of orange juice

In a large skillet, heat the oil over medium heat. Toss in the onions and garlic and saute for 10 minutes, or until they begin to wilt.

sauteed onions

Add in the remaining ingredients and turn the burner down to low.

how to make Homemade BBQ Sauce

Homemade BBQ Sauce ingredients

The sauce will be ready in 10 minutes, or if you wish, you can continue to simmer it for several hours. When it is done, it will be very thick and dark brown (like the picture below).

easy Homemade BBQ Sauce

To make bbq chicken- Prepare your meat with a little salt and pepper and begin to bake it at 350 degrees in a shallow glass pan. When it is about half way done, pull the pan out and baste the chicken with some of the sauce, making sure to completely cover all sides of the meat. Continue baking until the chicken is cooked through. Spread more sauce on top and serve any remaining bbq sauce on the side. The bbq chicken pairs nicely with homemade potato or macaroni salad.

easy Homemade BBQ chicken

To make bbq ribs- Season 2 slabs of ribs with salt and pepper. Tightly seal in foil and place on a baking sheet. Cook at 400 degrees for 1 1/2 hours. Unseal the foil and cover the ribs with sauce. Broil on high for 3-4 minutes. The super juicy ribs will fall right off the bone! I love to serve this with coleslaw and cornbread, or charred corn salad.

Store any remaining sauce in an airtight container in the fridge.

One-Pot Spaghetti

One-pot spaghetti

When I came across this recipe, it had my name written all over it (pasta, Italian, basil, easy) and I instantly knew I needed to make it. Silly me decided to start throwing it together before realizing I was missing half the ingredients. But they say everything happens for a reason (probably not a phrase meant for a pasta dish, but we’ll just go with it). Turns out, Mr. RC and I actually liked my highly edited version of the recipe so much better than the original (which we had made a few weeks after the above mentioned mishap). This just goes to show, that contrary to popular belief, mistakes can be a good thing….unless that mistake is drinking too much tequila, then you might have a problem.

One-pot spaghetti recipe

This pasta has quickly moved to the top of my favorites list (not an easy feat for an Italian girl with a secret, out-of-this world spaghetti and meatballs recipe that has been passed down through my family). It’s almost as easy to make as it is to turn on a microwave, it tastes delicious hot or cold, and that one whole pot thing, what a lifesaver (this also makes the perfect dish for having friends over for dinner).

easy recipe for one-pot pasta

One-Pot Spaghetti
Serves 8

1 box of Linguine or Fettucine noodles (I like whole wheat; please note you must use a thick noodle spaghetti noodle for this dish to work)
1 28 oz. can of crushed tomatoes (mine have basil added)
3 tablespoons of olive oil
1 chicken bouillon cube
1 teaspoon of garlic or regular salt
1/2 teaspoon of fresh ground pepper
2 large sprigs of basil, torn
1/2 teaspoon of red pepper flakes
4 cloves of garlic chopped
1/2 a medium-sized onion, thinly sliced (optional; I’ve made it both with and without and each way tastes equally as good)
A small chunk of parmesan rind (completely optional, but the secret to great sauce)
Grated parmesan, for serving


In a large pot add all the ingredients, except for the grated parmesan. Fill up the empty tomato can with water and add that to the pot as well.

ingredients for one-pot spaghetti

how to make one-pot spaghetti

Start to cook the pasta on medium high. As the noodles begin to soften, use tongs to push them down into the liquid. Once the noodles are all in the sauce, turn the burner down to medium heat. Continue cooking for 10-15 more minutes, stirring every so often, until the noodles are al dente.

easy one-pot spaghetti Serve topped with grated parmesan and torn basil leaves, as well as a fresh green salad on the side.

This recipe is an original, but the idea is based on this recipe.

Thai Soup with Chicken & Rice Noodles

Easy thai soup recipe

This Thai soup could not be easier to make than if you were opening a can of soup. Actually probably even easier if you’re using our can opener (I think it was made with the Hulk in mind….at least that’s what I try to tell myself when it gets stuck, although I should probably be telling myself to do more arm workouts).

The first time we made this soup, we were both craving pho noodles. While this isn’t really close to a pho noodle recipe, we used what we had on hand and within a few minutes we had a whole new dish. We cured our Thai soup craving and gained a new favorite recipe (we’ve made it 4 times in the lass 2 months, it is that good!) to add to our repertoire.

Easy Thai food recipes

Quick Thai Chicken and Noodle Soup

32 oz of chicken broth
10 oz chopped chicken breast (about 1 cup)
1/3 of a package of rice noodles
1 cup of frozen peas
2 cups of water
1 cup of Soy Sauce
1/2 cup of Sriracha (do more or less depending on how spicy you like it)
1/4 cup of Rice Vinegar
2 tablespoons of Lime Juice
2 tablespoons of Sesame Oil

Toppings: Cilantro, basil, chopped peanuts, pickled carrot or cucumber strips

  spicy broth Start the soup by making the base. Pour the broth, along with all the other liquid ingredients, into a large pot and place it on high heat. Bring to a boil, then turn the heat down to medium.

easy rice noodle recipes

Stir in the rice noodles. Cook for a 2 minutes, then add in the chicken and peas. Cook for 2 more minutes before serving. If you would like to keep the soup warm and simmering, just turn the burner down to low heat.

spicy thai soup with rice noodles

The Perfect Breakfast Parfait

breakfast parfait ideas

Breakfast is one of my favorite meals of the day, probably because there is almost nothing better than a fresh-baked muffin, a light and fluffy donut, a steaming stack of flapjacks, or a gooey cheesy omelet. Sadly (for my taste buds, not my waistline), I, along with almost everyone else, don’t have time for such lavish breakfasts during the week. But that doesn’t mean breakfast needs to be boring. Enter the breakfast parfait. They are easy to put together, they travel well and the combination options are endless. Just this morning I made one with greek yogurt, orange stewed rhubarb, and ground nuts & flax seeds. While it’s no cinnamon roll, it sure beats eating a plain piece of toasted cardboard, errr, I mean bread.

To assemble your parfait- start with a creamy base. I like to use Greek yogurt, but plain yogurt, ricotta cheese or cottage cheese are all great options that offer a variety of textures and tastes. For the best and healthiest base, make sure to use one that is low in fat and unflavored.

Next layer on your fruit. Dried fruit, tropical fruit, citrus fruit, stewed fruit, fresh fruit, even a nice fruity jam, all work well for this layer. I love apples (paired with cinnamon, maple syrup, granola), mixed berries (paired with honey and some dark chocolate), and tropical fruit (paired with chopped nuts and coconut).

Add in a bit of crunch. Again, your options are somewhat endless. You could use a variety of cereals (I love homemade granola), chopped dark chocolate (for something sweet), coconut, plain oats, or, my new favorite, nuts and flax seeds chopped together (you can do this in a coffee grinder or cuisinart).

Top it off with something yummy. To add just a touch of sweetness and to bring all the flavors together, top your parfait off with some maple syrup, agave nectar, honey, or you could also use a fruit jam or fruit syrup.

What do you guys enjoy for a quick weekday breakfast? Do you like parfaits and if so, what are your favorite toppings and mix-ins?