Creamy Sun-dried Tomatoes & Spinach Cannellini Beans

Ingredients:

Instructions:

Chicken Adobo with Potatoes & Carrots

Filipino inspired Braised Chicken and veggies in a salty and delicious sauce. Big flavor in a smaller batch!

Ingredients:

Chicken drumsticks (I usually like chicken thighs)

1 cup of carrots (1.5in pieces)

1 cup of potatoes (chunky pieces)

2 cups of chicken broth

3/4 cup of soy sauce (more or less)

2 tablespoons of dark soy sauce

1 diced onion

1 tablespoon brown sugar

minced garlic

2 bay leaves (girl idk what this even does)

1 teaspoon of whole black peppercorns

3/4 cup of white vinegar

*all these measurements are up to your preferences, I hardly ever measure so these are just estimates. sometimes I make it too salty so be careful with the soy sauce!

Instructions:

In your pot, saute the onions until translucent. Add in your chicken drumsticks and sear on all sides for a few minutes to get a brown color. Add in your garlic then the brown sugar so it can melt into the chicken. Then add in the bay leaves and black peppercorns. Pour in your liquids (chicken broth, soy sauce, dark soy sauce and white vinegar). Finally add the potatoes and carrots and once it comes to a rapid boil turn the stove down to simmer for 20 minutes. Flip the chicken over and simmer for another 10-15 minutes. Here you can add more chicken broth (if the water has reduced down so the chicken doesn't stick to the pot) This recipe can be done in 30 mins but I like to braise the chicken until it's close to falling off the bone. (maybe even closer to 40 mins). Serve on a bed of rice!

Lasagna Zucchini Soup

It's soup season everyone!!! this is a smaller portion of an easy recipe that only requires one pot.

Ingredients:

1/2 lb. ground beef and/or Italian sausage

4 lasagna noodles broken up into pieces

1 yellow onion

Diced zucchini

1 tablespoon of tomato paste

Minced garlic

2 cups chicken broth

splash of heavy cream

1/2 a jar of marinara sauce

Topping: ricotta cheese mixed with mozzarella, parmesan and garlic/herb seasoning

*seasonings like garlic powder, pepper, salt etc are up to your preferences. you can do it! I believe in you!

Instructions:

In a pot with olive oil saute your onions and garlic until a bit translucent. Add in your meat and cook until brown. Once the meat is cooked add in your zucchini and saute for a few minutes before adding in your tomato paste. (fry up for a few seconds so the flavors can infuse with the meats and veggies) Add in half a jar of the marinara sauce, 2 cups of chicken broth and the lasagna noodles and let simmer for 20 minutes. (you can add more broth or water if it starts to stick to the pot) Add in a splash of heavy cream and continue to simmer for a few minutes before serving with the ricotta topping.

Korean Kimchi Stew

I love making this on a rainy day.

Ingredients:

Pork Belly (cut into small pieces)

Kimchi

Tofu

Gochujang paste

Minced garlic

Gochugaru (korean pepper flakes)

Fish sauce

sesame oil

Instructions:

In a small pot add in a bit of sesame oil and fry your pork belly. Once the pork belly is brown and crispy on the edges add the garlic and fry for a couple seconds before adding as much kimchi as you want along with its juices. Then add some water OR chicken broth for better flavor, a splash of fish sauce, the gochujang paste, and gochugaru. Let this boil for 15 to 20 minutes before adding the tofu and let simmer for another 10 minutes or however long you wanna cook it for idk idk do you! as long as the meat is cooked you're fiiiiiiine.

Baked Lemongrass Wings

A staple in my Lao household growing up, it's herby, salty, sweet and addicting.

Ingredients:

Oyster Sauce

Fish Sauce

Garlic

Lemongrass

Black Pepper

Chicken Boullion Powder

Sprinkle of MSG

Lil Sugar

Instructions:

first marinade your chicken for a couple hours or leave in the fridge over night (highly recommended) pre-heat your oven at 350 degrees and bake the chicken for 40 minutes. flip the chicken over and bake for another 10-15 minutes depending on how crispy you like your chicken and enjoy with sticky rice and jeow som (a recipe for that on a later date)

Chinese Steamed Eggs

Jiggly! Wiggly! and so delicious.

Ingredients:

2 eggs

chicken broth (1:2 ration to eggs)

salt

For toppings: soy sauce & sesame oil

Instructions:

whisk together eggs and chicken broth. strain out all the lumpy bits and transfer to a heat safe bowl. cover with saran wrap and place in steamer. steam for 10 minutes, then turn off heat and continue to cook with residual heat for another 3-5 minutes. score the egg souffle with a knife into cubes, and add soy sauce and sesame oil to the top!

Fried Rice

For when you're low on ingredients and want to just throw leftovers in a pan and call it a day.

Ingredients:

2 eggs

chinese sausage

oyster sauce

day old rice

black pepper

Instructions:

cut the chinese sausage into bite size pieces and fry in the pan. removed the sausages and then scramble up the eggs in the oil left from the sausage. remove the eggs and pour a bit of oil or butter and start heating up the day old rice. add in the sausages and eggs back into the pan and add about a tablespoon of oyster sauce and toss. add a bit of black pepper and you're done! so easy.

Chinese Bakery Cake Frosting

And it's not too sweet!

Ingredients:

1 cup Heavy Cream

1 teaspoon vanilla extract

1 teaspoon unflavored gelatin

1 tablespoon cold water

1/4 powdered sugar (depends on how sweet you want it)

Instructions:

Mix together water, vanilla extract, and unflavored gelatin. Add the heavy cream and powdered sugar. Use a handmixer and mix until stiff peaks form. store in fridge to harden even more or use as is.