Sunday, October 14, 2012

Skinny Baked Jalapeno Poppers

Cook time: 25 minutes             |            Total time: 35 minutes           |             Yield: 24

. 12 jalapeño peppers, 
sliced in half
. 4.5 oz light cream cheese
. 1/4 red onion
. 2 oz shredded low fat cheddar
. 1/2 cup egg whites
. 1/2 cup panko crumbs
. 1/8 tsp paprika
. 1/8 tsp garlic powder
. 1/8 tsp chili powder

. 1 lime
. salt and fresh pepper
. spray oil

1. Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
2. Combine cream cheese, cheddar and scallions in a medium bowl.
3. Fill peppers with cheese filling with a small spoon or spatula.
4. Dip peppers in egg beaters.
5. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
6. Spray a baking pan with oil spray. 

7. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.
8. Squeeze lime juice and enjoy!

Adapted from

Saturday, September 8, 2012

Chicken Enchiladas

Spice up your life!
Cook time: 20 minutes         |          Total time: 30 minutes           |          Yield: 4 servings


. 4 cups chicken stock
. 4 boneless, skinless chicken breasts
. 1 1/2 jalapeño peppers

. 1/2 white onion
. 1 clove garlic
. 1 jar (12 oz) salsa
. 1 cup shredded lowfat cheddar
. 1/2 cup shredded lowfat Monterey Jack
. 1/2 cup chopped fresh cilantro
. 1 can (2.25 oz) sliced black olives, drained
. 1 can (16 oz) traditional enchilada sauce
. 1 can (16 oz) green chile enchilada sauce
. Mexican hot sauce
. Cayenne pepper
. Vegetable-oil cooking spray
. 8 corn tortillas (6 inches across)
. 1 avocado, sliced
. Cilantro
. Sour cream (or Greek yogurt for a healthier option)


1. Heat oven to 425°. 

2. In a medium pot, boil stock, chicken, jalapeño and garlic for 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa, 1/2 jalapeno (seeded), 1/2 onion, and set aside. 
3. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. 
4. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. 
5. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. 
6. Bake 20 minutes. Serve with remaining sauce on the side.
7. Top with avocado, cilantro, and sour cream.

Source: Adapted from Jessica Alba's enchiladas.

Wednesday, August 29, 2012

Arugula, Peach, & Gorgonzola Salad

Savor the summer salad.
Cook time: 5 minutes            |          Total time: 15 minutes          |           Yield: 6 servings


. 4 cups baby arugula

. 3 ripe peaches, cut into wedges
3 ounces gorgonzola, crumbled
. 1/4 red onion, diced
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil, divided
. 1 tablespoon balsamic vinegar 
Ground black pepper to taste
. Candied walnuts or pecans to taste

1. Sautee onions until translucent.
1. Mix together lemon juice, salt, olive oil, and balsamic vinegar. Set aside.
2. Divide arugula and  peaches among salad plates. 

3. Top with dressing and sprinkle with blue cheese, candied nuts, and ground pepper. 

Source: Chef Hannan.

Tuesday, August 28, 2012

Bruschetta Three Ways

The triple threat.
Cook time: 8 minutes            |          Total time: 30 minutes          |           Yield: 2 servings


. Baguette, sliced
. Olive oil

Tomato bruschetta:
. 2 fresh roma tomatoes, diced
. 1-2 cloves minced garlic
. Olive oil to taste
. Salt to taste
. Ground black pepper to taste
. Fresh basil leaves to taste

Strawberry & goat cheese bruschetta
. 1-2 ounces goat cheese
. 1/4 cup diced strawberries

. 1 teaspoon balsamic vinegar
. Ground black pepper to taste
. Fresh basil leaves

Salami & goat cheese pesto bruschetta:
. 1-2 ounces goat cheese mixed with pesto
. 4 slices of salami

1. Set the oven to broil at 425 degrees F.
2. Dip each slice of bread into olive oil, turning to coat each side.
3. Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
4. Add desired amount of ingredients to the toasted bread.

Source: Chef Hannan.

Monday, July 23, 2012

Greek Salad

Big fat Greek salad!
Cook time: 20 minutes         |          Total time: 20 minutes           |           Yield: 6 servings


. 2 cucumbers, diced
2 bell peppers, diced
. 3 tomatoes, diced
1/4 cup pitted kalamata olives, halved1/2 red onion, diced
1/2 cup of feta
. 3 grilled chicken breasts, cubed

Tazatziki Dressing:

. 1 cup nonfat Greek yogurt
3 cloves garlic
3 tbsp extra virgin olive oil
Lemon juice from 1 lemon
. Salt and pepper to taste

1. Dice cucumbers, bell peppers, and onion and mix in a large bowl. Add feta and grilled chicken.
2. Cut olives in half and add them to the bowl.
3. Combine dressing ingredients. Serve dressing on the side or mix in with salad. Enjoy!

Source: Chef Jordan, Kirk, & Hannan. 

Sunday, July 22, 2012

Oatmeal Banana Smoothie

Knock your oats off.
Cook time: 5 minutes            |           Total time: 5 minutes         |             Yield: 2 servings


. 2 ripe bananas 
2 cups Ice
1/3 cup greek yogurt
. 1/2 cup Cooked oatmeal
. 1/3 cup Almonds 
.  A drop of honey


1. Cook oatmeal.
2. Blend ingredients together and enjoy!

Source: Chiquita Banana.

Saturday, July 21, 2012

Prosciutto Arugula Pizza

Cook time: 20 minutes              |           Total time: 1 hour            |            Yield: 1 pizza


Pizza Dough:
. 2 1/4 teaspoon (1 package) instant dry active yeast
. 1 cup warm water (not hot!)
. 1/2 tablespoon sugar
. 3 cups bread flour, or as needed
. 2 tablespoon olive oil
. 1 1/2 teaspoon salt


Extra-virgin olive oil
2 garlic cloves minced
8 ounces fresh mozzarella, shredded
8 slices (3 ounces) prosciutto
4 cups fresh arugula
1/2 cup grated Parmigiano cheese

DirectionsPizza Dough:
1. In a small bowl, dissolve yeast in warm water. 
Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread  flour, olive oil, 
salt, white sugar and the yeast mixture; stir well to combine. 
Beat well until a stiff dough has formed.
 Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. 

4. Brush pizza with olive oil and sprinkle minced garlic on top.
5. Add shredded mozzarella and parmigiano cheese.
6. Top with strips of prosciutto.
7. Bake in oven until golden brown, about 20 minutes.
8. Add arugula on top and enjoy!

Source: Pizza dough: All Recipes

Friday, May 11, 2012

Goat Cheese, Brussel Sprout, and Lemon Spaghetti

The perfect summer pasta.
Cook time: 25 minutes          |           Total time: 30 minutes          |          Yield: 5 servings


.  1 pound spaghetti
.  15 brussel sprouts, cut in half
.  1/4 cup olive oil
 3 cloves of garlic, minced
.  1 tablespoon finely grated lemon peel
.  2 teaspoons chopped fresh tarragon
.  3-4 ounce log soft fresh goat cheese
.  Fresh lemon juice to taste
 Pepper and salt to taste

1. Saute brussel sprouts with a few tablespoons of olive oil and 3 cloves of garlic. Add pepper and salt to taste.
2. Cook spaghetti in a large pot of water until it is almost tender.  Drain pasta, reserving 1/4 cup of pasta water.

3. Meanwhile, combine remaining olive oil, lemon peel, tarragon, and cheese in a large bowl, breaking up the goat cheese as you put it in. 
4. Add hot pasta, brussel sprouts, and garlic to bowl, along with a couple slashes of the pasta water. 
5. Toss until smoothly combined, adding more pasta water if needed. 
6. Season with salt, pepper, and lemon juice. 

Source: Chef Hannan

Sunday, May 6, 2012

Mini Lamb Gyros

Cook time: 12 minutes         |         Total time: 30 minutes          |            Yield: 12 cups


. 1/2 lb of marinated grilled lamb
 (suggested: Trader Joe's burgundy marinated lamb tips)
· 1/8 of white onion
· 1 small tomato
· 12 small square wonton wrappers 

(near the tofu in the refrigerated section of the produce dept)
· feta cheese for topping

Tzatziki Sauce:
· 8 ounces plain yogurt
· 1 medium cucumber, peeled, seeded, and finely chopped
· 4 cloves garlic, finely minced
· 1 tablespoon olive oil
· Pinch kosher salt


1. Preheat oven to 375ºF.
2. To make tzatziki sauce, combine the yogurt, cucumber, salt, garlic, and olive oil in a medium mixing bowl.
3. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
4. Layer lamb, onion, tomato, and tzatziki sauce. Repeat.
5. Bake for 12 minutes.
6. Top with feta cheese.
7. Let the cups cool, remove them from the pan, and enjoy!

Source: Chef Hannan.

Saturday, April 28, 2012

Vanilla Bean Panna Cotta with Strawberry and Rhubarb Compote

Indulge in spring awakening. 
Cook time: 20 minutes              |            Total time: 4 hours              |               Yield: 3-4

Vanilla Bean Panna Cotta:
· 2 tablespoons water
· 1 1/4 teaspoon unflavored gelatin
· 1 3/4 cups cream
· 1/3 cup sugar
· 1 cup half and half
· Pinch salt
· 1 - 2 drops fresh lemon juice

· 1 drop of vanilla extract
· 1 vanilla bean, seeds only

Strawberry Rhubarb Compote:
· 2 cups 1/2-inch pieces fresh rhubarb
· 2 cups strawberries, hulled and chopped
· 1 1/2 cups sugar
· 3 tablespoons fresh lemon juice
· 2 teaspoons cornstarch, if desired (to thicken)

Vanilla Bean Panna Cotta:
1. Sprinkle the gelatin over the of water in a 
 bowl. Let sit to soften.
2. Put the half and half in a small saucepan 
with the sugar over medium heat and heat 
until bubbles form around the edges. Whisk
 until all the sugar is dissolved. 
3. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.
4. Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with 
spoonfuls of strawberry rhubarb compote.

Strawberry Rhubarb Compote:
1. Combine rhubarb, sugar, and 2 tablespoons lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. 
2. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture. 
3. Add strawberries, and simmer for 2-3 minutes, uncovered.
4. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. 

Source: Adapted from Good Life Eats

Sunday, April 15, 2012

Mozzarella Sticks

Celebrate the oozy gooey. 
Prep time: 20 minutes                  |             Total time: 2.5 hours             |             Yield: 12

· 12 stick s of string cheese
· 1 1/2 cups panko-style breadcrumbs 
· 4 teaspoons Italian seasoning
· 1/2 teaspoon table salt
· Freshly ground pepper to taste
· 4 eggs
· 1 cup of all-purpose flour
· Canola oil for frying

1. Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches until crispy and browned on the exterior, about 5 minutes. Drain on paper towels.

Cookie Dough Peanut Butter Cups

For the love of chocolate.
Prep time: 20 minutes                |            Total time: 1 hour             |             Yield: 24 cups


· 2 1/2 cups chocolate chips
· 1/2 cup unsalted butter
· 1/3 cup packed brown sugar
· 1 teaspoon vanilla extract
· 1/4 cup creamy peanut butter
· 3/4 cup powdered sugar
· 2 tablespoons all-purpose flour
· 1/4 teaspoon salt
· 1/2 cup mini chocolate chips

1. In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, 
then let it bubble for 1-2 minutes. Remove from heat and 
whisk in peanut butter. The mixture will be liquidly. 
Whisk in vanilla. Let sit and cool completely, about 30 minutes.
2. Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted. Drop 1 teaspoon of chocolate into each liner, then use a spoon to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. 

3. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips (if some melt, let it cool longer and add more chips). The dough will be wet, but pop it in the fridge for 15 minutes to harden.
4. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. 
5. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. 

Source: Adapted from How Sweet Eats

Saturday, April 7, 2012

Spaghetti Carbonara

Eggcelent pasta. 
Prep time: 20 minutes              |            Total time: 40 minutes            |              Yield: 8 servings

· 1 pound spaghetti
· 1 tablespoon olive oil
· 8 slices pancetta, diced
· 1 tablespoon olive oil
· 1 onion, chopped
· 1 clove garlic, minced
· 1/4 cup dry white wine (optional)
· 4 eggs
· 1/2 cup grated Parmesan cheese
· 1 pinch salt and black pepper to taste
· 2 tablespoons chopped fresh parsley
· 2 tablespoons grated Parmesan cheese

1. In a pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Cook chopped pancetta until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. 
4. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
5. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese.

Source: All Recipes

Friday, April 6, 2012

Maple-Bacon Waffles

Breakfast of champions. 
Prep time: 5 minutes                  |               Total time: 45 minutes                |           Yield: 6


· 3 cups all-purpose flour
· 1 Tablespoon baking powder
· 1 teaspoon baking soda· 1 teaspoon salt
· 2/3 cups canola or grape seed oil
· 4 large eggs
· 2 teaspoons vanilla extract
· 2½ cups buttermilk
· 6 tablespoons maple syrup
· 6-8 slices of bacon

1. Preheat oven to 375ºF. Line a rimmed baking sheet with parchment paper. Lay bacon on sheet and brush both sides with 2 Tbsp. maple syrup. Bake, turning once, until crisp and browned, 25 to 30 minutes or until crispy. Coarsely chop bacon.
2. In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend.
3. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and store. Once almost fully incorporated, add the bacon and stir. Mix only until most of the dry ingredients are moistened in the batter; like pancakes, it’s good to have a lumpy batter.
4. Preheat a 7-inch waffle iron. Brush with a bit of oil and add 1/2 cup batter. Cook until lightly browned and crisp, 6 minutes. Place waffle on a plate in oven; cook remaining waffles.
5. Serve with additional maple syrup, if desired.

Source: Adapted from MyRecipes

Saturday, March 24, 2012

Petite Lasagnas

Perfectly petite, but NOT in flavor. 
Prep time: 30 minutes             |           Total time: 45 minutes          |         Yield: Makes 12

· 6 oz raw ground beef
· 6 oz raw sausage 
· 4 cloves garlic, minced
· 3 tsp dried oregano, divided
· 1 cup chopped onion
· 1 teaspoon pepper·
· 1/4 teaspoon salt· 14.5 oz can tomato sauce
· 1/2 tsp dried basil
· 1 1/2 cups part skim ricotta cheese
· 24 small square wonton wrappers (near the tofu in the refrigerated section of the produce dept)
· 1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 375ºF. 
2. Heat a skillet over medium heat. Add the beef, sausage, onions, salt, and pepper. Saute the mixture for about 10 minutes, or until the meat is cooked through. Add the garlic and stir constantly for a minute
3. Add the tomatoe sauce and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
4. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
5. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
6. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
7. Gently press another wonton wrapper on top of the mozzarella layer.
8. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
9. Bake for 12 minutes, or until the cheese has melted.
10. Let the cups cool, remove them from the pan, and enjoy!

Source: Adapted from

Sunday, March 11, 2012

Gruyere, Bacon, & Avocado Stuffed Burger with Garlic Fries

Prep time: 30 minutes           |           Total time: 45 minutes           |         Yield: Serves 2-3

Stuffed burger:
· 1 pound ground beef
· 1/4 cup dry bread crumbs
· 1/4 of white onion, diced
· 2 cloves of garlic, minced
· Pepper and salt
· 1/4 avocado, sliced
· 1/2 gruyere cheese, shreaded  
· 5 strips of bacon, cooked

Garlic fries:
· 4 potatoes
· 2 cups of vegitiable oil 
· 4 cloves of garlic, minced
· Pepper and salt

Stuffed burger:
1. Preheat grill for medium heat.
2. In a large bowl, mix the ground beef, bread crumbs, onion, garlic, pepper, and salt using your hands. 

3. Form the mixture into 4 thin hamburger patties.
4. Place avocado, gruyere, and bacon in the center of 2 patties. Lay the remaining 2 patties over the other ones and pinch edges close. Flatten patties so they are consistently thick.
5. Lightly oil the grill grate. Grill patties 5-7 minutes per side, or until well done.

Garlic fries:
1. Heat oil in a large skillet.
2. Slice potatoes about a 1/4 inch thick. Season with pepper and salt. 
3. Add potatoes to oil (To test if oil is hot enough, dip a potato slice in and see if it crackles. Oil should just cover the potatoes).
3. Cook for ~10 minutes, or until golden brown.
4.  Lay on paper towel lined plate and sprinkle garlic and salt & pepper over fries.

Source: Chef Power and Chef Hannan.

Sunday, March 4, 2012

Quinoa Salad and Homemade Hummus

So fresh and so clean clean.
Prep time: 40 minutes          |          Total time: ~3-4 hours           |             Yield: Serves 4-6 

Quinoa salad:
· 2 cups quinoa
· 2 tablespoons pine nuts
· 2 tablespoons sunflower seeds

· Olive oil
· 1/2 onion, diced
· 3 cups of spinach (chard also works)
· 1 teaspoon ground pepper
· 1/2 cup of dried cranberries
· 1 tablespoon olive oil
· 2 tablespoons balsamic vinegar
· 1-2 teaspoons honey
· Salt to taste

· 1 16-oz can of chickpeas
· 1/4 cup liquid from 
can of chickpeas
· Juice from 1 lemon
· 1 1/2 tablespoons fresh tahini· 4 garlic cloves 
· 2-3 tablespoon olive oil
· 1/2 teaspoon salt

· Paprika (optional)

Quinoa Salad:
1. Prepare quinoa as directed on packaging.
2. Toast nuts in oven until golden brown.
3. Heat large pan to median. Add olive oil and cook onions until translucent.
4. Add spinach and cook until softened.
5. In a large bowl, mix all ingredients. Taste and adjust seasoning. 
6. Serve room temp or cold.

1. Drain chickpeas and set aside liquid from can. 
Rinse chickpeas with water.
2. Combine remaining ingrediants in food processor or blender. 
3. Blend until thoroughly mixed and smooth. 
4. Top with paprika if desired.
5. Serve with pita.

Source: Adapted from Amy Fothergill, The Family Chef.

Tuesday, February 21, 2012

Chicken Tikka Masala

Prep time: 40 minutes           |          Total time: ~3-4 hours            |            Yield: Serves 2


· 3 boneless skinless chicken breasts, cut into bite-size pieces
· 4 long skewers


· 1 cup yogurt
· 1 tablespoon lemon juice
· 5 tsp of garam masala blend
· 2 teaspoons freshly ground black pepper
· 1 tablespoon minced fresh ginger
· 2 teaspoons salt
· 2 cloves of garlic

· 1 tablespoon butter
· 1 clove garlic, minced
· 1 jalapeno pepper, finely chopped
· 1 teaspoon ground cumin
· 2 teaspoons paprika
· 2 teaspoons garam masala
· 1 (8 ounce) can tomato sauce
· 1 cup heavy cream
· 1/4 cup chopped fresh cilantro
· A dash of cayenne pepper

1. In a large bowl, combine yogurt, lemon juice, garam masala, black pepper, ginger, salt, and garlic. Stir in chicken, cover, and refrigerate for 2-6 hours.
2. Preheat a grill for high heat. Lightly oil the grill grate. 
Thread chicken onto skewers, and discard marinade. 
4. Grill until juices run clear, about 6 minutes on each side.
5. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. 
6. Season with cumin, paprika, garam malasa, and cayenne pepper. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 
8. Add grilled chicken, and simmer for 10 minutes. 
9. Transfer to a serving platter, and garnish with fresh cilantro.

Source: Adapted from All Recipes

Saturday, February 18, 2012

Pad See Ew

Prep time: 30 minutes             |              Total time: 35 minutes             |               Yield: Serves 2


· Vegetable oil
· 8 ounces of flat rice noodles
· One large egg
· 2 tablespoons of sweet dark soy sauce
· A mixture of 2 tablespoons oyster sauce, 2 teaspoons light soy sauce, 2 teaspoons sugar, 2 teaspoons white vinegar, and 1 clove of garlic (minced)
· 4 ounces chicken
· One and one half cups broccoli florets

Directions1. Watch how-to video:
2. Enjoy!

Source: She Shimmers