Italian Stirfry

italian stirfry

I love Italian food.  I also love Chinese food.  I was in the mood for some stir fry, but thought I would put an Italian spin on it by adding Italian seasonings and Parmesean cheese.  I served this concoction over white rice and it was quite yummy. 

Italian Stirfry
Italy meets China.
Write a review
  1. 2 large carrot sticks, sliced thin on the diagonal
  2. 2 cups broccoli florets
  3. 1 onion, chopped in large chunks
  4. 1 bell pepper, chopped in large chunks
  5. 12 asparagus, sliced in thirds
  6. 8 button or baby bella mushrooms, quartered
  7. 1/4 cup vegetable oil
  8. 1/2 stick butter
  9. 2 tsp garlic powder
  10. 1/2 tsp salt
  11. 1/4 tsp black pepper
  12. 1 Tbsp parsley
  13. 1/2 tsp Italian Seasoning
  14. 1/2 cup grated parmesean cheese
  1. Place vegetable oil in a large frying pan or wok. Add the butter and heat until melted.
  2. Saute all of the vegetables until crisp-tender.
  3. Add the spices and cook for a few minutes.
  4. Mix in the Parmesean cheese.
  5. Serve over cooked white rice.
Adapted from My Mountain Kitchen
Adapted from My Mountain Kitchen
My Mountain Kitchen

Hummingbird Cake

hummingbird cake

Hummingbird cake is a traditional southern favorite.  It’s a delightful combination of bananas and pineapples.  Also, how can you go wrong with cream cheese frosting?  

Hummingbird Cake
A delicious southern favorite.
Write a review
  1. 2-8oz cans of crushed pineapple in juice
  2. 3 cups all purpose flour
  3. 2 tsp baking powder
  4. 1 tsp baking soda
  5. 1 tsp cinnamon
  6. 1 tsp salt
  7. 2 cups granulated sugar
  8. 3 large eggs
  9. 1 cup vegetable oil
  10. 4 large ripe bananas, peeled and mashed
  11. 1 cup chopped pecans
  12. 2 tsp vanilla extract
  1. 1-8oz package cream cheese
  2. 1 stick of unsalted butter
  3. 1 tsp vanilla
  4. 3 1/2 cups confectioner sugar
  1. Preheat oven to 350 degrees. Spray a 9x13 in pan with non-stick cooking spray.
  2. Drain pineapple, reserving 1/3 cup of juice.
  3. Whisk flour, baking powder, baking soda, cinnamon and salt.
  4. In a separate bowl, whisk sugar and eggs together. Whisk in oil. Stir in bananas, drained pineapple, pecans, vanilla and the 1/3 cup of pineapple juice.
  5. Stir in flour mixture until just combined.
  6. Pour into cake pan and bake for 1 hour or until a toothpick inserted comes out clean.
  1. Cream butter and cream cheese together. Add vanilla and confectioner sugar. Mix until combined. Frost cooled cake.
Adapted from My Mountain Kitchen
Adapted from My Mountain Kitchen
My Mountain Kitchen