Moroccan Chicken

By Kayla Brown

Garlic Powder
Onion Powder
Olive Oil
Pitted Olives

Take large bowl and mix approx. 1 tsp of each spice except the cinnamon and salt which just need a sprinkle. Add the 1/2 cup of olive oil and mix. It should turn into a paste. Cover the chicken in the paste. Then in a pan put a drizzle of olive oil. Lay the chicken skin down. Let it brown a little then turn it over and add 1/2 cup of olives. 1/2 cup of raisins a half onion sliced, you can add a splash of any semi dry wine. Cover and cook on low flame for about a half hour.

Option: fresh parsley.

PS. I tried the same recipe in the oven and it was delicious too!


July 10, 2011 at 11:13 pm Leave a comment

Sesame Chicken

By Kayla Brown

Ingredients to bread chicken

2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons soy sauce
4 tablespoons water
1 tsp oil
1 tsp baking soda
1 tsp baking powder

Ingredients for sauce

2 tablespoons cornstarch
1 tablespoon ketchup
2 tablespoons soy sauce
2 tablespoons white vinegar
1/2 cup white sugar
1/2 cup brown sugar (you can eliminate sugar depends how sweet you want it)
1 cup of water
sesame seeds
1 tablespoon sesame oil

Breading the chicken

Take your chicken cutlets and cut them into cubes.
In a big bowl (to fit all the chicken) dry ingredients and then liquid. Mix it up real good add the chicken cubes make sure all the chicken got covered in the mixture. Put in the fridge.


Take a little pot put 1 cup of water to boil. Then add all the other wet ingredients..after its all stirred add the cornstarch till it thickens. Take off flame.

Now for chicken in a pan put some vegetable oil and wait till hot and brown the chicken, once its browned on both sides…put it in the oven to bake for about 30 mins uncovered at 350.

When done…you can make sure the sauce is heated. Put chicken with sauce on top and and sesame seeds.

Make this with white rice, brown rice or any other that you prefer.


July 10, 2011 at 11:10 pm Leave a comment

Vegan and delectable

By Chany Z

baby artichokes, heirloom tomatoes, lettuce, capers and fresh dill. Topped with tofu “crab” cakes, made of tofu, jalapeno, celery, onions, panko, wheat germ, soy sauce and veganaise. Dressing was a …simple blend of vegnaise, lemon, dill and minced capers.

June 14, 2011 at 3:54 am Leave a comment

Mushroom Salsa

Green Pepper
Red Pepper
Baby Portobello Mushrooms

Mince Garlic, Jalapeño, Green Pepper, Red Pepper and Scallions, chop Tomato and Baby Portobello Mushrooms.

Use Fry Pan Or Wok Preheat Stove With Oil For 5 Minutes
Start by Sauteing Garlic And Scallions for 2 minutes then Green And Red Peppers with Jalapeño for 3 to 6 minutes depending on the heat and how fast it caramelizes then ad Baby Portobello Mushrooms just before you are done put in the Tomato for about 2 minutes after you are done seal with silver-foil and let it cool, enjoy

March 9, 2011 at 11:34 pm Leave a comment

cHicken pePPer Stir Fry

Green Pepper
Chicken Breasts
soy sauce
Teriyaki Sauce

Slice garlic, chop the pepper, wash then chop the chicken breasts, crack the eggs place in bowl and beat them well, preheat oiled pan or wok for 3 – 5 minutes.

Place garlic in pan for 1 minute then, then green pepper and jalapeño for 3 minutes add the chopped chicken breasts stir every minute as not to burn the food add beaten eggs, add soy and
Teriyaki Sauce to taste, continue stirring 5 – 10 minutes depending on the size of the flame.

For 4 Adult portions use 4 – 5 chicken Brests, 2 peppers, 4 eggs, 1 clove of garlic, 2 Jalapeños.
Serve with rice, mash sweet potato or mash potato.

January 2, 2011 at 3:11 am Leave a comment

tomato-basil salmon

By B Pinson

Fresh and canned tomatoes
Fresh garlic
Garlic powder

Step One
Chop garlic, tomatoes and onions set in preheated pan sauté mix as you go along ad basil, ad spices to taste.

Step Two
Flour the salmon, lightly brown it then add the rest of the sauteed ingredients to it.

December 24, 2010 at 8:59 am Leave a comment


* 1 pound lamb shank or shoulder chops, cut into
2-inch pieces, bone
* 8 cups water
* 1 tbsp corn oil
* 3 medium onions, chopped
(1½ cups)
* 1pound eggplants (2),
cut into 1-inch cubes
* ½ pound green beans,
cut into 1-inch pieces
* 2 medium sweet red
peppers, seeded cut
into 1-inch cubes
* 1 cup chopped peeled tomatoes, or equal
amount canned
* ¼ cup chopped fresh coriander
* 3 garlic cloves,
put through a press
* 1 tsp salt, or to taste

1. Put the lamb and water in a pan, bring to a boil, cook for 3 minutes, and remove the foam. Reduce heat to low and cook, covered, for about 30 minutes or until the lamb is tender but firm. Remove lamb pieces with a slotted spoon and strain the soup.
2. Heat the oil in a skillet and brown the lamb over moderate heat for 3 minutes. Set aside.
3. Bring the lamb broth to a boil over moderate heat. Add the onions, eggplants, green beans, red peppers and tomatoes and cook, covered, for 15 minutes. Add the lamb, coriander, garlic and salt and cook for 10 minutes more.

Serve 8 People

November 4, 2010 at 6:03 pm Leave a comment

Older Posts Newer Posts


Socal Profiles

Flickr Photos


July 2018
« May