Batch Lychee Martini

one of my favorite cocktails!

INGREDIENTS

Level: Easy

Makes about 8 (6oz) drinks

• 1 bottle vodka (such as Grey Goose)

• 1 cup lychee liqueur (such as Soho Lychee)

• 1 (20oz) can of lychees (for lychee purée)

• 1 (20oz) can of lychees (for garnish)
  
  Note: There’s about 17 lychees in a can

INSTRUCTIONS

Step 1: Make Lychee Purée

Blend 1 can of lychees and the syrup until completely smooth.

Step 2: Mix cocktail

Fill a pitcher with the lychee purée, lychee liqueur and vodka. Mix with a tall spoon until well combined.

Step 3: Serve

Pour over a cup filled with ice and garnish with 2 lychees on a cocktail pick.


Alternatively, you can shake in a cocktail shaker filled 2/3 with ice for 8-10 seconds and pour into a chilled martini glass. Garnish with 2 lychees on a cocktail pick.

Grilled Lamb Chops w/ Rosemary & Garlic

The flavor is incredible!

INGREDIENTS

Level: Easy

Makes 8 lamb chops

• 8 frenched lamb chops

• 3 large garlic cloves

• 1 ½ tablespoons fresh rosemary leaves

• 2 ½ tablespoons olive oil

• 1 tbs minced fresh Italian parsley

• coarse Kosher salt

• freshly ground black pepper

INSTRUCTIONS

Step 1: Prepare the Lamb

If necessary, separate the lamb chops. Trim any excess fat, but leave a small amount for flavor. (It's important to remove most of the excess fat as it won't have time to render down during the quick cooking process and can cause flare-ups on the grill.) Season both sides of each chop generously with salt and pepper.

Step 2: Craft the Marinade

In a food processor, first mince the rosemary and garlic. (This ensures they're finely chopped before adding the oil.) Add the olive oil and pulse until combined. (If you don't have a food processor, finely mince the rosemary and garlic by hand, then mix in the olive oil.)

Step 3: Marinate

In a large bowl, combine the seasoned lamb chops and marinade. Use your hands to gently massage the marinade into each chop, ensuring they are evenly coated. Refrigerate for at least 1 hour, or longer for deeper flavor.

Step 4: Grill and Savor

30 minutes before grilling, remove the lamb chops from the refrigerator to allow them to come to room temperature.



Preheat your grill to high heat with the lid closed for at least 15 minutes, or until the internal temperature reaches 500°F.

Place the lamb chops on the grill, starting with the thickest pieces first. Gently press down for good contact with the grates. Set a timer for 2 minutes, then grill with the lid open for 2-3 minutes per side for medium-rare doneness.

Begin checking the thinnest chop for your desired doneness after the initial 2 minutes on the second side. For a medium-rare cook, the internal temperature should reach 130°F when measured in the thickest part of the chop with an instant-read thermometer. Alternatively, you can make a small cut to visually check.

Remove the chops from the grill as they reach your preferred doneness.

Allow the chops to rest for 5 minutes before serving to allow the juices to redistribute. Garnish with minced parsley and enjoy!

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Soboro Don w/ Ground Beef

MY Grandma’s recipe

INGREDIENTS

Level: Easy

Serves 1 - 2

Ground Beef

• 1/2 pound ground beef w/ 20% fat

• 1 tablespoon neutral oil

• 1 teaspoon chopped ginger

• 2 tablespoons sugar

• 3 tablespoons soy sauce

• 1 tablespoon saké

Scrambled Eggs

• 4 eggs

• 3 tablespoons sugar

• 1/4 teaspoon salt

• 1/4 teaspoon MSG

For Serving

• Cooked Japanese short-grain rice (approximately 2 cups uncooked)

• 1 scallion, chopped

• Japanese red pickled ginger (optional)

INSTRUCTIONS

Step 1: Prepare the Ground Beef

Heat the oil in a skillet over medium-high heat. Add the ginger and sauté briefly until fragrant. Crumble in the ground beef and cook, breaking it up with a spatula, until browned and cooked through. Drain any excess fat.

Step 2: Season the Beef

Stir in the sugar, soy sauce, and saké. Reduce heat to low and simmer, stirring occasionally, until the liquid has mostly evaporated and the flavors have melded. Remove from heat and cover to keep warm.

Step 3: Prepare the Scrambled Eggs

In a bowl, whisk together the eggs, sugar, salt, and MSG until well combined.

Step 4: Cook the Eggs

Pour the egg mixture into a dry, unheated nonstick skillet. Turn on the heat to medium-low heat and allow the eggs to rest undisturbed for 1-2 minutes, just until they begin to set around the edges. With a heat-resistant silicone spatula, or a similar utensil like a wooden spoon or chopsticks, softly fold and stir the eggs, forming delicate curds. As the eggs start to cook more quickly, stir more frequently, ensuring to scrape the bottom of the pan to prevent sticking. Continue this gentle folding and stirring until the eggs are softly set and still beautifully creamy, approximately 6-7 minutes.

Step 5: Assemble

Divide the rice among bowls. Spoon the ground beef over half of the rice and the scrambled eggs over the other half. Place a mound of sliced scallions in the center of the dish. Serve with a side of Japanese red pickled ginger, if desired, for a tangy accent.

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Garlic Cauliflower Fried Rice

Tasty Low Carb Dish!

INGREDIENTS

Level: Easy

Serves 1

• 12oz cauliflower rice (microwaved from frozen)

• 3 eggs

• 2 scallions, chopped

• 1/8 large yellow onion, chopped

• 3 large cloves garlic, minced

• 2 tbs butter

• 1/2 tbs soy sauce

• 1/4 tsp fresh ground pepper

• 1/4 tsp kosher salt

• 2 tbs olive oil

• 1/4 tsp msg (optional)

INSTRUCTIONS

Step 1: Prep

• Beat 2 eggs in one bowl and the remaining egg in another.

• Set aside.

Step 2: Scramble eggs

• Heat your non-stick skillet over medium-high heat. Add 1 tbsp olive oil and swirl to coat.

• Pour in the 2 beaten eggs and gently scramble until cooked through but still glossy, reducing heat slightly if needed. Remove and set aside.

• Wipe out the pan with paper towel to remove any burnt bits.

Step 3: Cook vegetables

• Add the remaining olive oil to the skillet and cook the onions with a pinch of salt until translucent and browned.

• Add the garlic and a handful of scallions, stir-fry for 30 seconds.

Step 4: Fry cauliflower rice

• Stir in the heated cauliflower rice. Pour in the remaining beaten egg and immediately mix vigorously to ensure each grain of rice is coated in egg. This will give your cauliflower rice a delightful rice-like texture.

• Add soy sauce, pepper, MSG (if using), and butter. Stir-fry until butter melts, adjusting heat as needed.

Step 5: Combine, season, and finish

• Add the scrambled eggs, breaking them up as desired. Stir to combine and heat through.

• Taste and adjust seasonings to your liking (more soy sauce, salt, pepper, etc.).

• Garnish with the remaining scallions and serve immediately.

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Crispy Baked Chicken Katsu Thighs

Easy & healthy

INGREDIENTS

Level: Easy

Makes up to 4 chicken thighs

Chicken Katsu Thighs

• 4 boneless skinless chicken thighs

• 1 beaten egg

• 2 tbs flour

• 3/4 cup panko

• kosher salt

• freshly ground black pepper

• olive oil

• Tonkatsu sauce (store bought or homemade)

Homemade Tonkatsu Sauce

This Tonkatsu sauce recipe is adapted from Namiko Hirasawa Chen's version. I've adjusted the measurements for convenience without changing the delicious flavor ratios.

(Whisk all ingredients until thoroughly combined and sugar has mostly dissolved)

• 1/4 cup + 1 tbs ketchup

• 1/4 cup Worcestershire sauce

• 2 tbs sugar

• 2 tbs oyster sauce

Shredded Cabbage Salad (Optional)

• 2-3 cups shredded cabbage

• sesame dressing (store bought or homemade)

INSTRUCTIONS

Step 1: Prep

Preheat oven to 350 degrees F and line a baking sheet with foil.

Step 2: Toast Panko

Heat a skillet over medium heat. Add 1 tbsp olive oil and swirl to coat. Add panko and toast, stirring constantly, until golden brown. Transfer to a shallow dish to cool.

Step 3: Bread Top of Chicken

Season both sides of chicken thighs with salt and pepper. Next, put flour, egg and toasted panko into 3 separate shallow bowls. Then place each thigh top-side down into the flour, then the egg, then the toasted panko, pressing gently to make sure the bread crumbs adhere. Then, place the thigh panko-side up on a foil lined baking sheet.

Step 4: Bake

Bake the chicken for 35 minutes, or until cooked through.

Step 5: Serve

Slice the chicken katsu and serve alongside shredded cabbage and rice. Drizzle your favorite sesame dressing over the cabbage.

Serve Tonkatsu sauce on the side to keep the panko breading nice and crispy.

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mini lemon icebox cakes w/ almond whipped cream

An easy and casually elegant dessert!

INGREDIENTS

Level: Easy

Makes 4 mini cakes

• 8 lemon cookies from Tate’s Bake Shop

• 2 cups cold heavy cream

• 1/2 cup granulated sugar

• 12 oz good mascarpone cheese

  (I use BelGioioso brand of mascarpone cheese because it is smoother than some other brands)

• 2 1/2 tsp almond extract

• zest of one lemon for garnish

• sliced almonds for garnish (about 12)

INSTRUCTIONS

Step 1: Make Almond Whipped Cream

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, and almond extract. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

Step 2: Assemble Mini Cakes

To assemble a mini cake, start by covering the bottom of a glass ramekin with one layer of whipped cream (about 1/3-1/2 inch thick). Add a cookie, then cover with another layer of whipped cream. Repeat once more. There should be a total of 2 cookies and 3 layers of whipped cream. For the last layer of whipped cream, fill it just below the rim of the ramekin leaving some space for the garnishes.

Also, we will be covering the ramekins in the refrigerator so you don’t want the cover touching the cream or it will mess up the smooth look when removed.

Step 3: Garnish Mini Cakes

You can garnish the mini cakes before refrigerating so that everything is done when you take them out of the fridge the next day. Or, if you want the garnishes to be more fresh, you can choose to garnish the cakes right before serving.

To garnish, use a microplane to zest lemon over the top of each cake. Arrange 3 almond slices in the middle of the cake as shown in the photo.

Step 4: Refrigerate Overnight

Cover each mini cake with the cover that comes with the glass ramekins or use plastic wrap.

Refrigerate overnight, preferably 12-15 hours so that the cookies become soft like cake.

If you haven’t already garnished the cakes, garnish them right before serving and serve cold.

If they’re already garnished, just serve cold and enjoy!

lychee martini

A floral and fruity cocktail

INGREDIENTS

Serves 1 (6oz cocktail)

• 3oz vodka (such as Grey Goose)

• 1oz lychee liqueur (such as Soho Lychee)

• 2oz lychee purée (recipe below)

• 2 lychees from can for garnish

Lychee Purée

• 6 lychees from can

• 2oz lychee syrup from can

INSTRUCTIONS

Step 1: Make Lychee Purée

Using either a blender or an immersion blender, blend the lychee with the lychee syrup until smooth.

I put lychee purée in a squeeze bottle for easy dispensing. Purée can be stored in refrigerator for 5-7 days.

Step 2: Make Cocktail

Fill a cocktail shaker with vodka, lychee liqueur, lychee purée and ice. Shake for 8-10 seconds and pour into a chilled (optional) martini glass. Garnish with 2 lychees on a cocktail pick.

Serve and enjoy!

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Roasted Shrimp Cocktail with Basil Pesto Mayo

An easy and Elegant Appetizer

INGREDIENTS

Makes 26-40 pieces depending on size of shrimp

• 2 pounds large peeled and deveined

  shrimp 13-15 count (preferred) or 13-15 count

• smoked paprika

• garlic powder

• kosher salt

• black pepper

• vegetable oil

Basil Pesto Mayo

• 1 cup mayo

• 1/4 cup store-bought basil pesto sauce (adjust amount to your own preference)

• lemon zest (amount to taste)(optional)

• parsley for garnish (optional)

INSTRUCTIONS

Step 1: Prep Shrimp

Preheat oven to 400 degrees F.

Place shrimp in a single layer on a sheet pan lined with foil. Make sure shrimp is patted dry.

Lightly sprinkle one side of the shrimp with 1 layer of each of the dry seasonings.

Lightly drizzle with vegetable oil.

Do not use too much oil or it will dilute the seasonings. For this particular recipe, I prefer vegetable oil over olive oil because I feel like the olive oil overpowers the flavor of the smoked paprika.

Use hands to toss shrimp so all sides are coated with the seasonings and oil.

Step 2: Roast Shrimp

Place shrimp in the oven and roast at 400 degrees F for 9 minutes exactly. Once done, immediately remove from oven and place shrimp on a plate to let rest for 10 minutes. Shrimp will continue to cook a bit while resting.

Letting shrimp rest on the pan may result in it being slightly overcooked from the heat of the pan which is why I recommend resting on a plate.

Step 3: Make Basil Pesto Mayo

Stir 1/4 cup of pesto sauce into the mayo. Mix in lemon zest if desired. Adjust to your own taste.

Refrigerate until ready to use.

Step 4: Refrigerate and Serve

Once shrimp has rested, taste one to make sure it is cooked to your liking.

If good, refrigerate until ready to serve.

This dish is best served chilled.

Once shrimp have been chilled, serve with basil pesto mayo and enjoy!

Easy Soy Sauce Chicken Wings

Juicy, succulent, delicious!

Makes 2 lbs party chicken wings

INGREDIENTS

• 2 lbs party chicken wings

• 1/2 cup black soy sauce

• 1/2 cup shao xing wine

• 1/2 tbs minced ginger

• 1/2 tbs minced garlic

• 2 tsp sugar

• 8 pieces star anise

• green onions for garnish (optional)

• cilantro for garnish (optional)

INSTRUCTIONS

Step 1

In a small bowl, mix together the black soy sauce, shao xing wine, minced ginger, minced garlic and sugar. Mix until sugar has mostly dissolved.

Step 2

In a large oven-safe pot or baking dish, add chicken wings, marinade and the 8 pieces of star anise. Use your hands to toss wings and make sure everything is coated thoroughly. Arrange wings into one layer, skin side up, as much as possible. Let marinate for 20 minutes. Then flip wings skin side down and marinate for another 10 minutes.

Wings skin side down

Step 3

Bake wings skin side down at 350 degrees F for 40 minutes or until chicken is cooked through. Baking wings skin side down ensures the skin will absorb all of the marinade and develop a nice brown color.

Also, distribute star anise pieces under chicken wings so they can flavor the chicken evenly.

Step 4

When wings are done cooking, transfer them to a shallow bowl or a plate with a lip and pour remaining juice all over the wings.  

If desired, garnish with green onions and cilantro.

Serve and enjoy!

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Deviled Eggs with Candied Bacon

A fantastic party appetizer!

Makes 24 pieces

INGREDIENTS

• 1 dozen extra large eggs (plus 3-4 extra if desired)

• mayonnaise

• 3 slices thick-cut bacon

• 1 1/2 tbs brown sugar

• smoked paprika

• fresh ground pepper

• salt

INSTRUCTIONS

Step 1

Preheat your oven to 375 degrees F.

Place the bacon on a wire rack over a foil lined baking sheet. Season the top side of the bacon with pepper. Sprinkle brown sugar over each piece and use the back of a spoon to smooth into an even layer.

Cook in the center of the oven for 20-25 minutes. If using regular cut bacon rather than thick, do 16-20 minutes.

Remove bacon from the oven and let cool for at least 10 minutes. Bacon will get more crisp as it cools.

Once cooled, use a spatula to remove bacon from the wire rack and chop into small ¼ inch pieces.

Set aside to garnish the eggs.

Step 2

Place a dozen eggs into a deep pot and fill with cold water 1-2 inches above eggs. (If making this for guests, I like to add an extra 3-4 eggs for myself and also as an insurance policy if one of the eggs gets messed up while peeling)

Bring to a rolling boil over high heat. Once boiling, cover the pot and let sit for 10 minutes. After 10 minutes, rinse eggs under cold running water. Add cold water and ice to the same pot creating an ice bath and let sit for 10-12 minutes until eggs are cold to the touch. (This is an important step because the ice water stops the cooking process so you don’t get green yolks, and also causes the egg to contract from the shell, making it easier to peel)

Peel eggs under a small stream of cold running water. This also makes it easier to remove the shells.

Step 3

Slice eggs in half lengthwise and remove yolks. If needed, use a spoon to help remove the yolks. Use a fork to break up yolks as finely as you can.

Add mayonnaise and mix. Keep adding enough mayonnaise until it becomes the consistency of a thick guacamole.

Add salt and pepper to your own taste. Mayonnaise already has salt in it so I usually don’t need to add any.

Step 4

Use a spoon to add egg mixture to each egg white halve. Or, cut off the corner of a large ziploc bag and pipe egg mixture out of the bag. You can also use a star tip to make it look even fancier.

Garnish with smoked paprika and candied bacon.

Serve and enjoy!

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Hong Kong Style Salt & Pepper Chicken Wings

Crispy, delicious, a party favorite!

INGREDIENTS

16-20 party chicken wings

Seasoning

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp sugar

• 1 tsp five spice seasoning

• ½ tsp garlic powder

• ¼  tsp msg (optional)

Coating

• ¼ cup corn starch

• 1 tsp black pepper

• ¼ tsp salt

Garnish

• 2 stalks green onion (chopped)

• 1 jalapeño (½ sliced, ½ chopped)

• ½ tsp black pepper

• ¼ tsp salt

• ¼ tsp msg (optional)

INSTRUCTIONS

Step 1

Fill a deep pot ½ way with vegetable oil. Bring to 350 degrees F over medium heat.

Step 2

While oil is heating, mix together the seasonings and season all sides of chicken.

Step 3

In a shallow bowl, mix together the ingredients for the coating.

Step 4

Chop green onions. Then roughly chop ½ of the jalapeño. Do whole slices of the other ½ of the jalapeño for a variety of texture.

Step 5

When oil is at 350 degrees F, lightly coat seasoned chicken with the cornstarch mixture. Don’t let the chicken sit for too long or the moisture from the chicken will absorb the cornstarch and it won’t be as crispy. Drop chicken into hot oil and cook for 7 minutes or until chicken is cooked through. Work in batches depending on how many wings you have so you do not overcrowd the pot.

Step 6

Remove from oil and immediately toss with green onions and jalapeños. Toss with more salt, pepper and msg to your own taste.

Serve and enjoy!

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Banana Cream Pie

Decadent, Creamy, a party favorite!

INGREDIENTS

• 1 frozen deep dish pie crust

• 1 box of JELLO (cook and serve, not instant) vanilla pudding mix 4.6oz

• 2-3 bananas

• 1/2 cup powdered sugar

• 2 cups heavy whipping cream

INSTRUCTIONS

Step 1

Bake frozen pie crusts according to package instructions.

Step 2

Make pudding according to package instructions. Make sure to constantly stir the pudding while it is being heated or it will burn on the bottom of the pot. Let cool for 20 minutes.

Step 3

While pudding is cooling, slice 2-3 bananas into 1/4 inch slices. Line bottom of pie crust with 2 layers of bananas. Once pudding has cooled for 20 minutes, pour pudding into pie crust and fill up to ridges covering all of the bananas. 

Save any extra pudding in ramekins for a snack or dessert.

Cover filled pie crust with a piece of wax or parchment paper and refrigerate 3-4 hours or until set.

I like to do step 1-3 the night before and refrigerate overnight.

Step 4

Once pudding has set, make the whipped cream. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and powdered sugar. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

Use a spatula to cover the top of the pie with the whipped cream making sure not to cover the ridged edges of the pie crust.

Save any extra whipped cream for a snack :)

Serve and enjoy!

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Extra Crispy Southern Fried Chicken

Crispy, juicy, flavorful!

INGREDIENTS

Serves 4

• 4 chicken legs

• 4 bone-in chicken thighs

• 3 eggs

• 1 cup Crystal hot sauce

• 1 cup self rising flour

• 1 cup cornstarch

• granulated garlic

• onion powder

• kosher salt

• black pepper

INSTRUCTIONS

Step 1

Prepare the chicken by removing excess fat and skin. Then season all sides evenly with kosher salt, black pepper, granulated garlic and onion powder.

Step 2

In a large bowl, prepare the marinade by beating the eggs and then mixing in 1 cup of Crystal hot sauce. Then add all of the chicken to the bowl so that all pieces are mostly covered. Marinate for at least 3 hours. If you’re in a pinch, 30 minutes will do.

Step 3

Heat a deep pot filled halfway with peanut or canola oil to 350 degrees F. Do not fill pot more than halfway. I recommend using a thermometer to check the oil temperature. While oil is heating, whisk together the flour and cornstarch in another large bowl. 

When the oil is 350 degrees F, remove each chicken leg from the marinade and dredge straight into the flour and cornstarch mixture until well coated. You don’t want to overcrowd the pot so I recommend frying legs first, then the thighs. Rather than dredging all legs and thighs at once, I recommend dredging each batch of chicken right before you fry it so that the flour doesn’t have time to absorb too much moisture from the chicken.

Once dredged, tap off excess flour and place legs into the preheated oil and fry until golden brown and cooked through. This should take about 13-15 minutes. Chicken is cooked through at an internal temperature of 165 degrees F. I recommend using a meat thermometer to check if chicken is done by inserting it into the thickest part of the meat not touching the bone. If you don’t have a meat thermometer, you will need to cut into a piece of chicken down to the bone to see if it is cooked through. Repeat the same process with the remaining 4 thighs.

I recommend resting chicken on a wire rack over paper towels for the most crisp result.

Serve and enjoy!

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Baked Chicken Katsu

Crispy, tender, delicious!

INGREDIENTS

Serves 4

• 4 boneless skinless chicken breasts

• 2 beaten eggs

• 4 tbs flour

• 1 1/2 cup panko

• kosher salt

• black pepper

• olive oil

• Tonkatsu sauce

INSTRUCTIONS

Step 1

Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with foil.

Step 2

Preheat a frying pan/skillet over medium heat for 2 1/2 minutes. Add 2 tbs of olive oil to the pan and move pan around to coat the bottom. Add panko and toast until light golden brown. Keep the panko moving in the pan so that it toasts evenly. Keep an eye on it and do not walk away so it does not burn. Transfer toasted panko into a shallow dish and allow to cool.

Step 3

Use a meat mallet or rolling pin to tenderize and flatten each chicken breast to create an even layer of meat so that it cooks evenly. Once flattened, the breast should be about 3/4 inch thick. Do not over tenderize. Sprinkle both sides with kosher salt and black pepper.

Step 4

Next, put eggs, flour and toasted panko into 3 separate shallow bowls. Then place each breast top-side down into the flour, then the egg, then the toasted panko, pressing gently to make sure the bread crumbs adhere. Then, place the breast panko-side up on a foil lined baking sheet.

Step 5

Bake the chicken for 30 minutes or until cooked through.

Remove chicken from oven and serve with Tonkatsu sauce.

Roasted Shrimp Cocktail with Smoked Paprika and Sriracha Mayo

An easy and Elegant Appetizer

INGREDIENTS

Makes 26-40 pieces depending on size of shrimp

• 2 pounds large peeled and deveined

  shrimp (16-20 count) or (13-15 count)

• smoked paprika

• garlic powder

• kosher salt

• black pepper

• vegetable oil

Sriracha Mayo

• 1 cup mayo

• 1/4 cup Sriracha sauce (adjust amount to your own preference)

• parsley for garnish (optional)

INSTRUCTIONS

Step 1: Prep Shrimp

Preheat oven to 400 degrees F.

Place shrimp in a single layer on a sheet pan lined with foil. Make sure shrimp is patted dry.

Lightly sprinkle one side of the shrimp with 1 layer of each of the dry seasonings.

Lightly drizzle with vegetable oil.

Do not use too much oil or it will dilute the seasonings. For this particular recipe, I prefer vegetable oil over olive oil because I feel like the olive oil overpowers the flavor of the smoked paprika.

Use hands to toss shrimp so all sides are coated with the seasonings and oil.

Step 2: Roast Shrimp

Place shrimp in the oven and roast at 400 degrees F for 9 minutes exactly. Once done, immediately remove from oven and place shrimp on a plate to let rest for 10 minutes. Shrimp will continue to cook a bit while resting.

Letting shrimp rest on the pan may result in it being slightly overcooked from the heat of the pan which is why I recommend resting on a plate.

Step 3: Make Sriracha Mayo

Stir 1/4 cup of Sriracha sauce into the mayo. Adjust to your own taste.

Refrigerate until ready to use.

Step 4: Refrigerate and Serve

Once shrimp has rested, taste one to make sure it is cooked to your liking.

If good, refrigerate until ready to serve.

This dish is best served chilled.

Once shrimp have been chilled, serve with Sriracha mayo and enjoy!

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Easy Boneless Soy Sauce Chicken Thighs

EASY, TENDER, DELICIOUS

INGREDIENTS

Makes 4 servings

• 8 boneless skinless chicken thighs

• 1/2 cup black soy sauce

• 1/2 cup shao xing wine

• 1/2 tbs minced ginger

• 1/2 tbs minced garlic

• 2 tsp sugar

• 16 star anise

• green onions and cilantro for garnish (optional)

INSTRUCTIONS

Step 1

In a bowl large enough to fit all 8 chicken thighs, mix together the soy sauce, wine, ginger, garlic and sugar. Mix until the sugar is dissolved as much as possible. Add star anise to the bowl and stir to coat all of the pieces.

Add chicken thighs to the marinade and let marinate for 30 minutes. Don’t marinate for more than an hour or chicken may become too salty. Depending on your bowl, the chicken may not be completely submerged in the marinade. If that is the case, you may want to flip the chicken pieces after 15 minutes so they are evenly marinated.

Step 2

Transfer chicken and all of the marinade to a 13x9 baking dish. Arrange star anise pieces so that there is 1 piece under each thigh. Then arrange the remaining 8 pieces in between and on top of the chicken.

Step 3

Bake at 350 degrees F for 35 minutes or until chicken is cooked through. If using bone-in thighs, cook for 40 minutes or until cooked through.

Slice the chicken and place on a plate. Pour remaining juice from the baking dish all over the chicken and garnish with green onions and cilantro.

I also like to serve this with steamed white rice and pour some of the sauce over the rice for extra flavor.

Enjoy!

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Crispy Rosemary Chicken Breasts with White BBQ Sauce

CRISPY, TENDER, DELICIOUS

INGREDIENTS

Makes 4 servings

CRISPY ROSEMARY CHICKEN

• 4 boneless skinless chicken breasts

• 4 fresh rosemary sprigs

• 1 tbs minced fresh rosemary leaves

• zest from 1 lemon

• dijon mustard (grey poupon preferred)

• 1 cup panko

• kosher salt

• black pepper

• ghee or olive oil

WHITE BBQ SAUCE

• 1 cup mayo

• 2 tbs apple cider vinegar 

• (or red wine vinegar)

• 3/4 tsp black pepper

• 3/4 tsp granulated garlic

• 3/4 tsp granulated sugar

• 1/2 tsp kosher salt

• 1/8 tsp or a pinch cayenne pepper

• juice from 1 lemon

INSTRUCTIONS

Step 1

Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with foil. Then arrange rosemary sprigs on the pan spaced out so that each chicken breast can sit on its own rosemary sprig. The rosemary will perfume the chicken as it bakes in the oven.

Step 2

In a bowl, gently mix together panko, minced rosemary, lemon zest, 1 tsp kosher salt and 1/2 tsp of black pepper.

Preheat a frying pan/skillet over medium heat for 2 1/2 minutes. Add 1 tbs of ghee or olive oil to the pan and move pan around to coat the bottom. Add panko mixture and toast until light golden brown. Keep the panko moving in the pan so that it toasts evenly. Keep an eye on it and do not walk away so it does not burn. Transfer toasted panko into a shallow dish and allow to cool.

Step 3

Use a meat mallet or rolling pin to tenderize and flatten each chicken breast to create an even layer of meat so that it cooks evenly. Once flattened, the breast should be about 3/4 inch thick. Do not to flatten the meat completely. Do not over tenderize. Sprinkle both sides with kosher salt and black pepper. Sprinkle both sides with kosher salt and black pepper.

Step 4

Next, rub enough dijon mustard all over the chicken to create a light even coating (about 2 tbs). The mustard will both add flavor and help the panko adhere to the chicken. Place each breast top-side down into the toasted panko, pressing gently to make sure the bread crumbs adhere. Then, place the breast panko-side up on a foil lined baking sheet (if there are spots on the chicken missing the panko, scoop a little bit of the panko mixture onto it and use the back of the spoon to press on it so that it adheres).

Bake the chicken for 30 minutes or until cooked through.

While the chicken is baking, make the white bbq sauce by mixing all listed ingredients together in a bowl with a whisk until fully incorporated.

Remove chicken from oven and serve with white bbq sauce.

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Spicy Tofu Skin Salad

Tasty and low calorie!

INGREDIENTS

Makes a shareable appetizer plate for 3-4 people

(Amounts are approximate, adjust to your own taste)

• dried tofu skin sheets (aka dried bean curd sheets)

• 1 1/2 tsp regular soy sauce

• 1 1/2-2 tsp hot sesame oil

• 1/2-1 tsp sugar

• 1-2 stalks green onions, chopped

• 1-2 tbs cilantro, chopped

• torn cilantro for garnish (optional)

• shredded carrots for garnish (optional)

• pinch of salt (optional)

Image 1 Dried Tofu Skin Sheets aka Dried Beancurd Sheets

Image 2 Small plate with sheets roughly broken into 2x1 pieces

Image 3 Hot sesame oil

INSTRUCTIONS

Step 1: Break Dried Tofu Skin Sheets

Break the dried tofu skin sheets into roughly 2x1 inch pieces. Fill a small plate with the smaller pieces as shown in image 02 under the ingredients list.

Step 2: Boil Tofu Skin

Place dried tofu skins in a pot of boiling water. Boil for 3 minutes or until fully soft. Remove tofu skin and strain under cold water until they are cold.

Use a salad spinner to drain the tofu skins thoroughly. Then pat dry with paper towels.

Use a salad spinner to remove excess water from tofu skin and pat dry with paper towels or the marinade will become too watery.

Step 3: Mix Salad and Refrigerate

In a bowl, toss all of the ingredients together. Adjust seasonings to your preference. Once everything is mixed to your liking, garnish with chopped or torn cilantro.

Refrigerate the salad for at least 30 minutes before serving to let all the flavors absorb and develop.

If you’re short on time, just eat it right away :)

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Hugo Spritz Cocktail

Light and elegant summer cocktail

INGREDIENTS

Serves 1

• 2 tbs or more of elderflower liqueur (such as St. Germain or St. Elder)

• Prosecco

• 3 slices of lime

• 6 mint leaves

INSTRUCTIONS

Fill a glass with ice. Tear up 3 mint leaves and add to glass.

Add 2 tbs elderflower liqueur, and fill the rest of the glass with prosecco. 

Adjust sweetness level by adding more or less elderflower liqueur to your desired preference.

Garnish with remaining mint and lime slices.

Serve and enjoy!

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Lemon Quinoa Salad with Roasted Shrimp

Healthy and Delicious!

INGREDIENTS

Serves 4

QUINOA

• 2 cups uncooked quinoa

DRESSING

• zest and juice from 3 lemons

• 2/3 cup shaved parmesan cheese

• 1/2 cup extra-virgin olive oil

• 2 tsp kosher salt

• 1 tsp black pepper

• 2 cups arugula

• 2 tbs capers, drained

ROASTED SHRIMP

• 20 large shrimp, peeled and deveined (16-20 count)

• garlic powder

• smoked paprika

• kosher salt

• black pepper

• extra-virgin olive oil

INSTRUCTIONS

*This dish can be served warm OR chilled. I prefer chilled but my fiancé prefers warm so we just decide based on the situation that day. For warm, just skip the refrigeration for step 1 and 3*

Step 1: Prep Quinoa

Cook quinoa according to package instructions. Refrigerate until cooled completely.

Step 2: Mix Dressing and Quinoa

Place cooled quinoa in a large mixing bowl. Add arugula, lemon zest, lemon juice, capers, cheese, olive oil, 2 tsp salt and 1 tsp pepper. Toss everything together. Adjust salt, pepper and amount of cheese to your own taste.

[If concerned about salt level, try 1 1/2 tsp salt first and add from there]

Step 3: Roast Shrimp

Preheat oven to 400 degrees F. Place shrimp in 1 layer on a foil lined sheet pan. Sprinkle with one light layer of garlic powder, paprika, salt and pepper. Drizzle with olive oil. Use your hands to toss and mix everything so the shrimp is coated on all sides with seasoning and oil. Roast in oven for 8-10 minutes, just until pink and firm and cooked through (I do 8 minutes). Refrigerate until ready to serve.

When ready to serve, plate quinoa first and arrange shrimp on top.

[Note: This can also be served as a warm dish. Just skip the refrigeration for step 1 and 3]

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