Instant Ramen | Childhood Memories

Hold back the pitchforks, stop with the name-calling and easy on the rock throwing! I know, instant Ramen is often highly criticized but there’s just something special about this high sodium, fattening bowl of deliciousness.

I picked up a pack of Chicken Flavored Instant Ramen the other day and it inspired this story, that I would like to share with you today! Memories are funny, marvelous things are they not? I often think about waking up early on Saturday mornings, my uncle would join me in my excitement for the weekly cartoons/shows.

One of my favorite memories involves a very particular morning in which I got to sit in my grandpas recliner and watch some of my favorite shows, not missing a second. While my uncle was preparing for me what I thought to be a gourmet meal (as a kid.) RAMEN! 😆 (Instant ramen to be exact 😂)

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I remember he brought me a large piping hot bowl of ramen just the way that I liked it. We settled in for our weekly viewing and dived right into the savory goodness of the ramen noodle, feverishly slurping away and watching with unwavering excitement until both every last drop was gone and every last minute of the show was played out.

Often times we were left in awe on agonizing cliffhangers and series finales with stories left untold. Which left our young minds to wander at the endless possibilities, the numerous outcomes that could be for each and every single character. Who would return? Who was never coming back? Who really knew? We had to wait a whole week, sometimes TWO to see what would happen next! And don’t get me started on 3 and 4 parter episodes!

Oh, to turn back the clock right? Back to the days of Saturday morning cartoons, colorfully branded, sugary breakfast cereals, (can’t forget the prizes inside!) magically delicious charms, special yogurt for kids and I don’t know if you remember, but we had pink and blue squeezable butter too. Was that just me? 🤣🤣🤣 Now seriously that was one of my favorites! Is that even still around? 😆

I don’t know, but if it is, for sure let me know I may have to go pick some of that up – pronto!

It’s good to reminisce sometimes, things can never be the same as they once were, and in some instances they may never even be better than they once were. But there’s always some place that is somewhere in between, a place in the middle, right in the midst of the chaos and the serenity, the silver lining. We all find that place eventually and we often find it more than once, and in more than one place. Life is complex, life is large, life is hard, life is long, life is short. But one thing life doesn’t have to be is awful. It doesn’t have to be complicated and it doesn’t have to be horrible. It’s what we make it. We can not choose the events that happen to us, but we can determine their meaning.

We all have both good and bad things that have happened to us. The good things helps us hold on to who we are, the bad things often are there to help make us stronger and better, for ourselves yes. But usually for someone else.

Because we can use those experiences to pull someone else out of the place we’ve already been, we can use those circumstances to help someone else, find their silver lining.

So enjoy your Saturday today, I most certainly am going to enjoy mine, and yes I’m going to eat that ramen and I am going to enjoy it. And as always. For those of you who have read through to the end, it’s going to get better, just keep swimming, just keep going, don’t stop believing.

Happy eating!

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Easy Vegan Buttermilk Biscuits | Recipe

Veganism is taking the world by storm, as demand of the popular and healthy alternative lifestyle of “plant based” rises high in shopping centers, restaurants and coffee shops alike

It is getting easier and easier to find Vegan alternatives to some of our favorite classics, just like these buttermilk biscuits! Biscuits are a great addition to any true American breakfast and buttermilk are by far my favorite!

But having family members that live the vegan lifestyle you are always trying to find ways to make the meal as friendly for everyone as possible, right? I get it! So here’s a great, simple and easy recipe for Vegan Buttermilk Biscuits that are just like the real thing!

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The Ingredients:

  • 2 cups (250 grams) all-purpose flour, spooned & leveled
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 6 tablespoons (85 grams) cold vegan butter
  • 3/4 cup – 1 cup (180 ml) cold vegan buttermilk, plus more for the tops of the biscuits

INSTRUCTIONS

1. Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.

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3. Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.

4. Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 12 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won’t be quite as good.

5. Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.

6. Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!

Happy Eating!

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How To Make | Vegan Buttermilk

This will be one of the shorter posts made here on Cooking With Melman! Today I will share with you a simple recipe on how to make Vegan Buttermilk! You may be asking yourself…

What on earth would I need with “Vegan Buttermilk”? Well as you know, regular buttermilk is used in a wide range of recipes, and our vegan friends would like in on it too! And thankfully it’s entirely possible and easy to make!

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Ingredients

  1. 1 Cup Of Almond Milk
  2. 1 Tablespoon of freshly squeezed lemon juice

Directions

  1. Mix the two ingredients together and let them sit for 1 minute – the milk will begin to thicken curdle then voila!

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Mmm.. Vegan buttermilk! Astonishing!

Happy Eating!

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3 Envelope Pot Roast | Recipe

Nothing says YUM, like a piping hot homemade, fall apart in your mouth, savory piece of beefy delicious pot roast dinner goodness! Now that’s what I like to call Goooood food!

Ingredients:

  • 3 pound beef roast such as chuck roast
  • 1 envelope of dry Italian salad dressing mix
  • 1 envelope of dry ranch salad dressing mix
  • 1 envelope of dry brown gravy mix
  • 2 cups water

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Instructions :

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.

Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Where’s the easy button at? Because, “That was easy!” Come on, this is completely fool-proof! It’s easy, simple and ooh so good!

Happy Eating!

Thank you for taking the time to read today’s post, if you enjoyed the recipe then by all means share it with your friends and family! If you are new here, welcome! Glad you stopped by, to keep up with me and my personal endeavors you can Follow Me on Facebook!

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Chef Melman’s Famous Tuna Casserole | Recipe

So you’ve already been given Chef Melman’s Famous Tuna Salad Recipe, you have tried it out and you loved it right? But you have some left over and you are not sure what to do with it, I ran in to the same problem! So I did some brainstorming and here’s happened.

I don’t know about you but I love Tuna casserole! Now I ran into a problem, I did not have any peas! (Oh well, don’t really like them anyways.) So I started looking around the kitchen at what I had and here’s what I came up with.

Let’s Start With The Ingredients!

Ingredients

  • 12 oz elbow noodles cooked
  • 1 can cream of mushroom soup (condensed)
  • 1 can cream of chicken soup (condensed)
  • About 1 1/2 cups of Chef Melman’s Famous Tuna Salad
  • 1 cup French’s Crispy Fried Onions
  • 1 cup shredded cheese
  • 2 tbsp panko bread crumbs
  • 1 tbsp butter melted
  • 1 cup milk

Directions

1. In a bowl add the soups, tuna, milk, cheese and onions. Stir to mix ingredients. 

2. Place cooked egg noodles in a 11×13 casserole dish. Pour mixture over noodles and stir until there are no dry noodles.

3. In a small bowl add the panko bread crumbs and melted butter and mix well. Set aside. 

4. Place casserole in oven and bake at 400 degrees for 30 minutes. Remove from oven and sprinkle bread crumb/butter mixture over the top. Return to oven and bake for an additional 5 minutes.

5. Remove casserole from oven and allow to cool for 5 minutes before serving 

Happy Eating!

Serve this up and enjoy! If you liked this recipe remember to share with your friends! Thank you for joining us today and as always, if you’d like to keep up with me in my personal life just Follow Me on Facebook!


American Flag Cake | Recipe

Recipe By: Allrecipes

With the 4th of July coming up I figured it was only fitting that you be prepared with a festive and patriotic confectionery slice of America!

Unfurl the red, white, and blue with this beautiful, easy, and patriotic flag cake perfect for the 4th of July, or any favorite occasion. Assemble and frost the pretty cake and wait for the oohs and ahhs!

Ingredients

  • 3 (10.25 ounce) packages white cake mix
  • 9 egg whites
  • 1 cup vegetable oil
  • 3 3/4 cups whole milk
  • 2 tablespoons clear vanilla extract
  • 2 tablespoons red food coloring
  • 1 tablespoon blue food coloring
  • 1 cup white chocolate chips
  • 10 cups fluffy white frosting
  • 1 tablespoon white chocolate chips, or as needed
  • 2 tablespoons white sugar, or as needed
  • 1 4-inch round paper or cardboard stencil

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and line 4 8-inch round cake pans with parchment paper.

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Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed.

Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy.

To make the red cakes, measure half the batter into a separate bowl and whisk in red food coloring. Evenly transfer the red batter into 2 of the 8-inch prepared cake pans; smooth tops of batter with a spatula. Transfer half of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion.

Add blue food coloring to the remaining uncolored batter in the large mixing bowl; fold 1 cup white chocolate chips into blue batter until combined. Transfer batter to remaining prepared 8-inch cake pan; smooth top of batter with a spatula.

Bake all 4 cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove the cakes from oven and place onto cooling racks until cooled completely.

Run a knife around edge of each cooled cake. Invert cakes, remove pans, and peel off parchment paper. Use a sharp knife to trim tops of cakes flat and even.

Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.

Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing stencil on 1 thin white cake layer to make 1 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.

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To assemble the cake, you will need 2 thin 8-inch red cake layers, 1 thin 8-inch white cake layer, 1 4-inch thin red cake circle, 1 4-inch thin white cake circle, and 1 blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.

To assemble cake, place 1 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one, and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.

Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.

Frost the entire outside of the cake generously with the remaining frosting.

Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake’s frosting with a kitchen knife to make a flag design on top of the cake. It should have a 2-inch square at the upper left for blue field and white stars, and 7 thick horizontal stripes about 1 inch wide.

Fill the square field at the upper left with blue crumbs and press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make ‘stars.’ Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.

To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.


Happy Eating!

Once again I hope you’ve enjoyed today’s recipe! If so, then please, by all means don’t keep it to yourself! Share, let others know! Try it out for yourself and let us know how it turns out! And as always to keep up with my personal endeavors, you can Follow ME on my public profile!


Less Crying | More Dicing!

Here’s a fun cooking fact for today!

Do you hate it when a recipe calls for chopped or diced onions? Do you cringe in horror knowing what comes next? Onions can be scary, but don’t worry, we’ve got your back!


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Here’s a couple of tips Chef Melman like’s to use himself! Try chilling onions before you chop them… I have done this before and it helps! Onions that are chilled before chopping give off less of the chemical reaction that makes you tear up.


That was easy enough wasn’t it? So stop crying and start dicing! There’s great work to be done, much food to be prepared and best of all… Much food to be eaten!

Happy Eating!

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Chef Melman’s | Famous Tuna Salad Recipe

Tuna salad is a fun and flavorful dish that is cool, light, tasty and satisfying! Here’s a personal recipe that Chef Melman likes to serve up on days when he’s looking for a quick and easy meal for lunch and/or dinner!

Now the key to this, is to do it with love! You can’t be angry, you can’t be upset, you can’t be unsettled at all or you will ruin the recipe, or any recipe you try to make for that matter. The best food is always prepared with love. Let’s start with the ingredients shall we?


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Ingredients:

  • 8 – 5oz Cans Of Tuna In Water (drained) (Your choice, this recipe used great value)
  • One Cup Of Red Onion Finely Diced.
  • 1 14.5oz Can Of Diced Tomatoes, rinsed and drained.
  • 4 Boiled Eggs Diced
  • 1/3 cup of sweet relish
  • 1 cup of Mayo
  • Salt (as desired, about 1 1/2 teaspoons.)
  • Pepper (as desired, about 1 1/2 teaspoons)
  • 1 tablespoon of pickle juice (the secret)

Directions: 

Combine all the ingredients together in a large mixing bowl until well incorporated. Move to a serving dish, cover and refrigerate 2-4hrs so there is plenty of time to lock in all that flavor!


It’s really that simple! This Tuna Salad can be served on your favorite bread with a side of your favorite chips and a nice cold beverage of your choice. (Melman prefers a Coke or a Sweet Tea.) Typically Chef Melman likes to serve this dish with Country Club Crackers, a few Pepperoncinis on the side and some plain potato chips! Now that’s what I’d call “Goooood food!” If you enjoyed this recipe and would like to try it out, then by all means save it for yourself! Share with your friends and let the whole world know the wonders of Chef Melman’s Famous Tuna Salad!

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Italian Cream Cheese Cake | Recipe

A rich and delicious Italian cream cheese cake with real cream cheese icing! It’s all made from scratch and tastes more authentic than the real thing!

This cake is great for events or family reunions as it’s rather easy to make and looks super fancy. Even Cranky Uncle Greg would put on a smile while eating some of this.

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Italian Cream Cheese Cake Recipe A rich and delicious Italian cream cheese cake with real cream cheese icing! It’s all made from scratch and tastes just like the real thing!

Cake Ingredients:

  • 1/2 Cup butter softened
  • 1/2 Cup shortening
  • 2 Cups sugar
  • 5 eggs separated
  • 1 Tsp vanilla extract
  • 2 Cups all-purpose flour
  • 1 Tsp baking soda
  • 1 Cup buttermilk
  • 1 1/2 Cups flaked coconut
  • 1 Cup pecans chopped

Frosting Ingredients

  • 11 Oz cream cheese softened
  • 3/4 Cup butter softened
  • 6 Cups confectioners sugar
  • 1 1/2 Tsp vanilla extract
  • 3/4 Cup pecans chopped

Instructions Cake Instructions

  1. In a large bowl, cream the butter, shortening and sugar until light and fluffy.
  2. Beat in egg yolks and vanilla.
  3. Combine flour and baking soda; add to creamed mixture alternately with buttermilk and beat just until combined.
  4. Stir in coconut and pecans.
  5. In a small bowl, beat egg whites until stiff peaks form.
  6. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  7. Pour into three greased and floured 9-in. round baking pans.
  8. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Frosting Instructions

  1. In a large bowl, beat cream cheese and butter until smooth.
  2. Beat in confectioners’ sugar and vanilla until fluffy.
  3. Stir in pecans.
  4. Spread frosting between layers and over top and sides of cake.
  5. Store in the refrigerator.