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Vietnamese Shredded Chicken + Noodle Salad
I wish everyone reading this post could jump through the screen and taste this Vietnamese Shredded Chicken + Noodle Salad! It is bursting with bright colors + savory flavors + sundry textures. I am scarfing down another heaping helping right now. It’s a good thing I am writing and not talking because my mouth is full and NO ONE wants to see that. I was craving this Vietnamese Shredded Chicken + Noodle Salad as I wanted to make something substantial yet light. This salad nails both of those qualifiers. The chicken adds a lot of substance, as do the noodles, while the vinegar-based dressing keeps it bright. (Excuse me while…
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Three-Cheese + Bruschetta Baked Chicken
Just let me start by saying, THIS IS NOT JUST ANY OL’ CHICKEN RECIPE. This is some really good stuff right here! Imagine deliciously ripe tomatoes wading in an unctuous balsamic glaze, adorned with a garland of garden fresh basil ribbons. The perfect topping for bruschetta, right? Now imagine this embellishment atop a medley of three savory cheeses, atop a tender baked chicken breast. Okay, maybe four cheeses. I use grated Parm in the cheese mixture with which I coat the breast; then I sometimes add a layer of shaved Parm as an additional topping once the chicken comes out of the oven. Yum. If you aren’t about to eat…
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Ottolenghi’s (refashioned) Chicken with Sumac, Za’atar, and Lemon
There is a new man in my life, and I am crushing really hard. He is imaginative, clever, talented, brilliant, passionate …and handsome (swoon). Everything he does makes me very happy…even when he pushes me beyond my cooking comfort zone. His name is Chef Yotam Ottolenghi, and I am currently obsessed with him. He is my inspiration and my guru. He is why I am adding Middle Eastern recipes to my repertoire. You may already know my philosophy about growing as a person and doing one thing every day that is scary (blah blah blah). Well, until last week, Middle Eastern spices and recipes intimidated me. But I am proud…
eat. drink. bemerry. repeat.
