I bought a bag of lemons and was planning on making lemon squares. I found out that I was missing some ingredients so I made this dish instead. This dish has two of my favorite ingredients, chicken and capers. The zing from the lemon and capers just brightens this dish. Ingredients 1 lb. chicken breasts… Continue reading Chicken Piccata (Chicken with Lemon-Caper Sauce)
I have expressed several times in my blog my love for spinach. I would make anything that has spinach and this is one of them. You can make this recipe in advance and freeze it. When you are ready to have them, just defrost them and bake it. This food is low in saturated fat, and very… Continue reading Spanakopita (Spinach Pie)
Ingredients 1/2 cup all-purpose flour Four 1-1/2- to 2-inch-thick veal shanks (about 2-1/2 lb.) Kosher salt and freshly ground black pepper 2 Tbs. unsalted butter 1 cup dry white wine One 14-1/2-oz. can diced tomatoes 3/4 cup lower-salt chicken broth 1 small red onion, chopped (1-1/2 cups) 1 medium carrot, peeled and cut into… Continue reading Osso Bucco
I have been craving for the Tuna Turnovers I had more than 20 years ago back home. So when my best friend gave me a ton of canned tuna, what did I make? The Tuna Turnover of my childhood ( not really because I was already working then, lol). I am trying to recreate a… Continue reading Tuna Turnover
I am very ecstatic!!! When I came home from work today an email popped out as soon as I logged in. My recipe for Bon Chon Chicken (KFC – Korean Fried Chicken) was featured in one of my most favorite blogs, www. Yummly.com. Yummly.com has been an inspiration to me. It is one of my “go… Continue reading My Bon Chon Chicken post was featured in www.Yummly.com!!!!!
I have raved about zucchinis for quite some time now. I can eat any time of the day. When I was younger I told myself that I will never have vegetable for breakfast. When I got older, I realized that I need to eat more vegetables and I will grab any chance to add fiber… Continue reading Grilled Sesame Zucchini
When I used to work in a Japanese restaurant, this dish was a specialty. The chef would only have one order for this and it was very expensive. They usually prepare it using the collar of a very big fish. It takes 21 days to marinate this dish. When I saw cod fillets in the… Continue reading Miso Marinated Black Cod (Gindara Saikyo Yaki)