Ingredients: 1 onion thinly sliced, 3 tablespoons Worcestershire sauce, 1/2 cup chicken broth, 3 tablespoons room temperature butter,1 tablespoon fresh thyme, 6 chicken breasts, 6 bread rolls, 6 slices of Havarti cheese, soft butter for rolls, salt and pepper to season

Preheat oven to 400. Begin by mixing the onion with Worcestershire sauce and chicken broth. Allow to marinate for 10 minutes and add to a baking dish.

In a separate bowl, mix and mash the butter and thyme. Season with salt and pepper.

Spread the butter mixture over the chicken breasts and add on top of the onion

Roast for 20-30 minutes or until the chicken is cooked. Slice the chicken breasts and drain the liquid into a separate container. The sauce can be left aside for dipping later if you like that. Butter the bread rolls and top with chicken slices.

Add the onions

Finally top with cheese and broil until the cheese melts. Serve hot with or without the dip.

So I know I’ve been away for the past few months but I have an excuse. For realz this time. I started a new job and have been really really busy for the past 2 months getting adjusted and settled in. I’ve not only abandoned this blog but my cute tiny kitchen overall. The contents of my fridge until just recently only contained water and batteries (yes I believe that they last longer in there). But now I am back and hopefully will again post a few times a week. As for now, enjoy this amazing Mexican Chicken recipe from Baked Bree.

Ingredients: 6 chicken breasts (I cut three big chicken breasts into two thin breasts), 1 cup yellow cornmeal, 1 cup flour, 1 packet taco seasoning, 2 eggs, 1/4 cup oil, 3 tablespoons butter, 1 cubed avocado, 1 bunch chopped green onions (I didn’t have any), Monterey Jack cheese (I used the shredded kind), sour cream, salsa, cilantro, salt and pepper to season

Preheat oven to 350. Begin by setting out two bowls. In one combine the cornmeal, flour and taco seasoning

In another bowl, whisk the egg with the salt and pepper. Dip the chicken breasts into the egg mixture

Coat the chicken in the dry ingredients mixture

To a skillet on medium heat, add butter and oil. Add the chicken breasts and cook until the breasts become golden brown

Top the chicken with avocado (and green onions if you have some)

Sprinkle with cheese and bake until the cheese melts. Top with sour cream, salsa and cilantro. Enjoy.

Over the summer I feel like Food Network becomes mayonnaise nation. All the potato salads (which seems like the only thing that all Food Network chefs seem to be making during summer season) contain unimaginable amounts of mayonnaise. Maybe it’s cuz I am always watching Food Network around the time when Paula Deen, Ina Garten and Rachel Ray shows are on and these ladies love anything with mayonnaise and butter but I just can’t eat mayo filled salads in the heat.

This salad is perfect for the summer. The apple cider vinegar (don’t try to replace it with any other vinegar!!!!!) makes the onions pickled and so delicious. I used haricot vert but you can use regular green beans even though I think haricot vert are more tender and tend to be more crunchier even after being steamed and boiled.

Ingredients: 1 bag of trimmed haricot vert, 1 pound of small potatoes (like fingerling or teenie meenie ones from Trader Joes), 1/2 chopped red onion, 1/4 cup apple cider vinegar, 2 tablespoons of honey, 2 teaspoons of Dijon mustard, salt and pepper to season

Begin by steaming the haricot vert for 5 to 8 minutes. Drain the beans and throw them into an ice bath to stop the cooking process. Cut the beans in half and add to a bowl.

Add the red onion

Boil the potatoes and add them to the onions and haricot vert. Make the dressing by mixing the vinegar, honey, Dijon mustard, salt and pepper. If the dressing is too acidic for your taste (let the dressing soak into the potatoes and onions for 10 minutes though before deciding that though) add some olive oil.

Let the potato salad stand in the fridge 10 to 30 minutes for the onions and the potatoes absorb the pickled taste from the vinegar.

I’ve been recently craving Pad Thai. And even though there is no lack of Thai food in the area that I live in, I decided to conquer yet another Oriental dish. Some of the best recipes that you will ever find, will be on box packages. This recipe I got from the package of Pad Thai noodles. A fun fact: Pad Thai is not actually Thai. It was brought by Vietnamese traders and it became a common dish in Thailand in the 30s as part of a movement to reduce rice consumption.

Ingredients: 8 oz dried Pad Thai noodles, 3/4 lb  thinly sliced chicken (substitute with shrimp or tofu if you wish), 2 tablespoons vegetable oil, 2 cloves minced garlic, 2 eggs slightly beaten, 4 sliced green onions, 10 oz fresh bean sprouts, 3/4 cup peanuts, 1/2 lime

Sauce: 1/4 cup fish sauce, 1/4 cup sugar, 1/4 cup rice vinegar, 2 tablespoons hoisin sauce

Cook the noodles according to the package instructions. I just needed to add mine to boiling water for a few minutes.

Add oil to a wok or skillet on medium heat. Add garlic and cook for 2 minutes. Add the chicken.

Cook for 5 to 7 minutes. Add the meat and garlic, along with the oil remains, to the noodles. Pour the beaten eggs.

Scramble the eggs with the noodles until the eggs are cooked through. Mix fish sauce, sugar, vinegar, and hoisin sauce for the sauce.  Add the sauce, green onions, bean sprouts and peanuts. Cook for 1-2 minutes. Squeeze fresh lemon juice over the top and serve hot. Enjoy.

Ingredients: 1 tablespoon olive oil, 1 chopped onion, 3 chopped carrots, 3 minced cloves, 3 cups cooked lentils, 1/2 cup broth, 3 cups cooked brown rice, fresh cilantro, 1/2 cup crumbled feta cheese, juice from 1/2 lemon (optional), salt and pepper to season

To a skillet or pot, on medium heat, add the olive oil. Add the onion, carrots and garlic. Cook for 10 minutes or until the onion softens. Season with salt and pepper.

Add lentils

Add broth and allow to cook for 5 more minutes

Add the brown rice

Mix together and add more salt and pepper. Ladle into bowls and top with cilantro and feta cheese. Sprinkle with fresh lemon juice if desired.

This soup is like a burst of flavor in your mouth. There is just something delightful and comforting in the mixture of cumin, coriander, paprika and turmeric spices. I found this recipe through tastespotting, wrote down the ingredients and brief cooking instructions and now can’t seem to find the blog where I got it from. If anyone knows who the rightful owner of this recipe is, let me know and I’ll link them. This soup is phenomenal. It is something of a mixture of Thai Tom Yom soup and Indian Chicken Masala and Chicken Curry. Top with fresh cucumbers or cilantro to add some crunch and freshness to this magical broth of Oriental flavors.

Ingredients: 1 lb chicken breasts, 1 tablespoon olive oil, 1 chopped onion, 2 chopped carrots, 3 minced cloves of garlic, 1 teaspoon grated ginger, 1 can of chopped tomatoes, 1 tablespoon coriander, 2 teaspoons cumin, 2 teaspoons paprika, 2 teaspoons turmeric, 1/2 teaspoon cloves, 1 bay leaf (I used 2 small ones), 1 teaspoon red pepper flakes, 1 teaspoon sugar, 3-4 cups chicken stock, 1/2 cup cream, cilantro to top

Begin by preheating the oven to 400 and baking the chicken. Shred the chicken and set aside. Note: If you have no idea how to shred chicken, click here.

To a pot, on a medium heat, add olive oil, onion and carrots. Saute for 5 minutes.

Add garlic and ginger and saute for 2 minutes

Add the tomatoes with the juice and spices

Mix together and add the bay leaf

Cook for a few minutes before adding the sugar

Add the shredded chicken and mix everything together

Add the chicken broth and simmer for 15 minutes. Take off the heat, remove the bay leaf and as many cloves as you can (you know how disgusting it is when you bite into even one), add the cream and ladle into bowls. Sprinkle with cilantro or fresh cucumbers on top.

I love recreating classics. Especially if the classics are lightened up without the sacrifice of losing flavors. This recipe from Natural Noshing blog is a lighter remake of the traditional Russian stuffed peppers. Even the boyfriend, who skeptically approaches all poultry-replacing-red meat dishes, enjoyed the dish. I used a mix of ground turkey and chicken for the stuffing as I sometimes find ground turkey to be too dry. I also used green bell peppers instead of red and didn’t add zucchini. This dish is delicious and, as much as I am afraid to say, might replace my Russian favorite.

Ingredients: 2 large red bell peppers cut in half and seeded, 1/2 pound ground turkey, 3 teaspoons oil divided, 1 teaspoon ground cumin, 2 cloves minced garlic, 1/2 teaspoon dried oregano, 1/2 cup chopped onion, 1/2 chopped zucchini, 1 chopped carrot, 1 cup fresh baby spinach torn into pieces, 1 cup canned diced tomatoes, 1 tablespoon tomato paste, salt and pepper to taste, 1/4 cup chopped cilantro, 1/3 cup shredded cheese  (I didn’t add any)

Preheat oven to 350. Place peppers in a baking dish and bake for 15 minutes. Set the dish aside. To a large skillet on medium heat add 1 teaspoon of olive oil. Add the ground meat, cumin, garlic and oregano and cook until meat is cooked through for about 5-7 minutes, stirring occasionally.

Remove meat from the pan. Add the remaining olive, onion, zucchini and carrot

Add the spinach and saute the veggies for about 5 minutes or until tender

Return the meat to the veggies and add tomatoes, tomato paste, salt and pepper

Stuff the peppers with meat. If not using cheese, bake for 15 minutes. If using cheese, bake for 12. Sprinkle with cheese and bake for 4 more.

 Sprinkle with cilantro and enjoy!

The authors advices to fill small oven-safe bowl or ramekin halfway with water and placing the bowl in the middle of the baking pan in the middle of peppers or pour tomato sauce into the baking dish. This is supposed to keep turkey mixture moist while baking. I had enough sauce inside the pepper and so I did not do either step.

“This book is perfect for you. The subtitle is A Love Story with recipes,” my friend said to me the other day. I’ve been reading Elizabeth Bard‘s Lunch in Paris and it is such a great summer read. The memoir tells the story of a young American who leaves to go to Paris to live with her boyfriend (who later becomes her husband) meanwhile exploring the food of the City of Light. The recipes are really simple but so delicious sounding. Only a quarter way through the book, I made this yogurt cake. It is absolutely amazing. Really moist, light and fluffy. Perfect for breakfast or any other time of the day. I went ahead and made my own addition to Bard’s recipe by making a sour cream topping. Before you get grossed out, try it. My mum always used sour cream for toppings on cakes. The sauce does not turn out too sweet (and therefore does not overwhelm the flavor of the cake and fruit) and is perfect consistency for a cake like this one.

Ingredients: 1 cup plain yogurt (whole milk), 1 cup sugar, large pinch of sea salt, 1 teaspoon vanilla extract, 1/3 cup vegetable oil, 2 large eggs, 1 2/3 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, zest of 1 lemon, one 16-ounce can apricots (I used 1 1/2 cups of fresh raspberries)

For the sour-cream topping: 1 cup sour cream, 1 tablespoon sugar, juice from 1 lemon, few drops of vanilla extract, 1/2 cup fresh raspberries

Begin by preheating the oven to 350. Oil or butter a round cake pan (Bard advices to use a parchment paper but I found that I did not need one). In a bowl, combine yogurt, sugar, salt and vanilla

Whisk together until smooth. Add oil slowly and whisk to combine. Add the eggs one by one whisking between each addition.

In a separate bowl combine the flour, baking powder and baking soda

Combine with yogurt mixture

Stir in the lemon zest

Transfer batter to the cake pan and top with fruit of your choice

Bake on the center rack for 45 minutes until slightly golden brown and slightly risen. Allow the cake to cool.

For the topping combine sour cream, sugar, lemon juice, vanilla extract and raspberries in a blender. Pulse until smooth.

My first recipe from my New York kitchen! I am still figuring out the lighting for photographs and how to fit everything in a tiny studio kitchen. I saw this pork and lentil soup recipe in May and meant to try it before it became hot out. Fail. I wanted it to be more of a stew consistency so I used a lit bit more of lentils and pork. I was being lazy about the whole shredding the pork thing so I just bought regular boneless pork chops and just cubed them. This recipe is absolutely fantastic. I was hesitant about using the lime at the end (I am weird about lemons and limes squeezed over hot food. I hate lemon juice over seafood especially) but it made such a difference in how fresh this typically heavy dish tasted. Next time I would even use some cilantro on top before serving.

Ingredients: 1 tablespoon olive oil, 1/2 yellow chopped onion, 3 cloves minced garlic, 1 1/2 teaspoons finely grated fresh ginger,1 1/2 teaspoons dried crushed basil leaves (I did not use any at all), 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon ground cumin, 1 medium carrot, chopped, 1 pound bone-in pork chops (I used boneless pork chops which I cubed), 3 cups chicken broth, 8 ounces brown lentils, rinsed and drained, 2 tablespoons tomato paste, 2 tablespoons freshly squeezed lime juice, 1 teaspoon red chili flakes

Begin by heating olive oil in a pot on medium heat. Add onion, garlic and ginger.

Season with salt, pepper and cumin and saute for a few minutes until the onion softens. Add the carrot and saute for 5 minutes.

Add the pork and brown on all sides. Add broth.

Add tomato paste and lentils

Stir together. Cover and simmer for 50 (mine took only 40) minutes or until the lentils are tender. Add lime and red flakes.

Serve in bowls