Got a craving for Asian food? Don’t call for Chinese take out — you can prepare this dish in less time than it takes for them to deliver your meal. You can also use rice leftover from last night. (Fry separately in garlic and oil for more flavor.)

Ingredients
500g (2 1/2 cups) long-grain rice
1 tbs peanut oil
800g peeled green prawns
6 bacon rashes, rind removed, coarsely chopped, about 1.5cm pieces
3 eggs, lightly whisked
8 green shallots, ends trimmed, thinly sliced diagonally
100g (1 1/2 cups) bean sprouts, ends trimmed
80ml (1/3 cup) soy sauce

What’s next

Cook the rice following packet directions or until tender. Spread the rice over a baking tray.

Place in the fridge overnight to cool completely. Heat the oil in a wok or frying pan over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the bacon and stir-fry for 2-3 minutes or until golden and crisp. Transfer to the plate.

Add the egg and swirl slightly. Cook for 2-3 minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add prawns, bacon, rice and soy sauce and stir-fry for 2-3 minutes or until the rice is heated through.

Add the shallot and bean sprouts and stir-fry for 1 minute or until combined. Spoon into serving boxes and serve immediately.

Burmese cuisine may not be top-of-mind in the culinary world, but some of its national specialties are true treasures. Try this authentic mohinga dish. It’s a healthy combination of fish broth and toppings that you can arrange in a platter. Guests can select what they like for a personalized (and very impressive) dish.

So you’re a guy who can’t cook (or you’re married to one). But listen up: women need a break from the kitchen, too. So here’s a simple, idiot-proof video to a coconut dinner, from choosing the ingredients to cooking each and every dish.

You know you’ll be making a pig of yourself this holiday season — we all will! To ease the guilt, cut calories when you can — by serving the occasional salad for lunch or dinner. This also makes a good starter for holiday parties, or a quick meal when you’re pooped out from too many party preparations.

Ingredients

8 ounces macaroni or medium shells, uncooked
1 (10-ounce) package frozen shrimp, thawed and drained
1 1/2 cups of chopped celery
1 small cucumber, sliced
2/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons horseradish sauce, or more if you prefer
1 tablespoon grated onion

1. Prepare macaroni or shells according to the package.
2. Mixed the cooked pasta, shrimp, celery, and cucumber in a large bowl.
3. In a blender, combine the mayonnaise, sour cream, horseradish sauce, and onion.
4. Toss and chill.

Always wanted to try cooking with those handy dandy cedar wood planks?  Well, now is your time to shine!  Grab a couple & come along with me as we take on this delicious Cedar Plank Grilled Salmon Recipe!

Ingredients:

• Untreated cedar plank
• 1 red pepper
• 1 small onion
• 16 stalks asparagus
• 2 large mushrooms
• Cooking spray
• 1 tsp Mrs. Dash Garlic and Herb Seasoning
• 2 pounds  salmon filets, boneless skinless
• 1 tsp coarse salt
• 1 tsp Mrs.Dash Original Seasoning
• 1 tsp rosemary leaves
• 1/2 cup grainy Dijon mustard
• 2 tbsp brown sugar
• Squirt bottle of water
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 loaf foccacia bread

What’s Next:

On the night before make sure that you soak your plank in water until you are ready to cook with it.

Preheat BBQ to med (approx 350º F).

Cut pepper and onion into large chunks, heaping into center of veggie basket as you cut.

Snap off bottom node of each asparagus stalk and discard.

Break remaining asparagus stalks into 2 or 3 pieces and quarter mushrooms. Place all in basket.

Spray veggies with cooking spray, sprinkle with spice and place on lower rack of BBQ.

Rinse the salmon thoroughly under water, then pat dry with a paper towel. On one side only, smear salmon with the salt, spices and mustard then sprinkle on the brown sugar.

Place the presoaked plank on the grill. Close the lid for a few minutes but keep checking until you see smoke.

Turn the plank over and place the salmon, rub side up, on top of the plank.

Move the veggies to the top rack or on one side of the BBQ with reduced heat. Toss often.

The salmon will be ready when it flakes off easily with a fork (approx 10-15 minutes).

Squirt the edges of the board if they catch on fire. You will have to keep lifting the lid to check.

Drizzle olive oil and vinegar in a small bowl for dipping.

Toss foccacia bread on top rack of BBQ for just a minute while serving up the plates.

Eat well & Laugh often!