Beef and Peas Rice Bowls

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A very easy and quick dish that’s going to satisfy your hunger after a busy day at work or if you have a little time to prepare your food. 

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I don’t know why sitting all day at work, doing almost nothing, still makes you feel tired. I haven’t planned what I have to cook after work, so my meals were mostly leftovers from the weekend. I am not complaining, but sometimes you crave for something. Think a delicious baked pasta or a warm brownies!

My new colleague asked me “Juju, are you okay? It seems like you are thinking about something very deeply.” I said “When I have this face on, I am thinking of what to cook or what to eat.” She was like “Seriously? If I have that face on, I must be thinking of my house rent and other bills to pay.” I told her “Well, I worry about that, too. But thinking about food makes me happier than thinking about bills or rents to pay.” And she willingly agreed. Yes? Yes!

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Being busy at work the whole day and having little time to prepare your meals, easy and quick dishes like this Beef and Peas Rice Bowls are very helpful and filling. I think I overdid the addition of green peas, but overall, the dish was delicious! It is totally a quick fix for some HANGRY fellas.

The dish was great! I had it for lunch and brought some as well for my lunch at work. I had to make adjustments to the source recipe as some of the ingredients were not available in my pantry, so I used what I had. I am glad that this still turned out lovely!

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Now, I am taking this easy, but delicious meal to this week’s Fiesta Friday #160. Of course, this amazing party is not possible without the lovely Angie. Thanks as well to our co-hosts this week, Anugya and Margy.

Beef and Peas Rice Bowls

Ingredients:

  • 1 tbsp cooking oil
  • 400 g ground beef
  • 2 tbsp onion, chopped
  • 1 tbsp garlic, minced
  • 1 tbsp rice vinegar
  • 1 ½ chicken cube (or 1 beef cube) dissolved in ¾ warm water
  • 4 tbsp oyster sauce
  • 4 tbsp soy sauce
  • 1 teaspoon sesame oil (optional)
  • ½ tsp ground black pepper
  • ½ cup frozen green peas
  • 1 tbsp cornstarch dissolved in 1 tbsp water
  • Cooked white rice, to serve

Instructions:

  1. In a wok or deep skillet with high heat, add cooking oil.
  2. Add in garlic and onion. Cook until onion is translucent.
  3. Add ground beef until no longer pink, making sure to break up any large pieces.
  4. Add rice vinegar and chicken (or beef) stock.
  5. Reduce heat to low and bring to a simmer.
  6. Add in oyster sauce, soy sauce, ground black pepper and sesame oil (if using).
  7. Put a lid on and let it simmer for 10 minutes.
  8. Add in green peas and let cook for about a minute.
  9. Add in cornstarch slurry, while stirring constantly.
  10. Cook until the sauce has thicken or has reached your desired consistency.
  11. Place your cooked white rice in a bowl and top with cooked beef.

Notes:

Instead of dissolving chicken/beef cubes, you can use store-bought or homemade stock – the taste will be way better, I am sure. But I didn’t have it in my kitchen.

If you like this dish sweet, you can add little honey or brown sugar until desired taste is achieved. You can also add any spicy stuff like cayenne or chili flakes.  

If you prefer removing the peas, you can also do that. I love the texture, so I kept them in the recipe. You may also use spring onions.

I wish you all a relaxing and fantastic weekend! Happy Fiesta Friday!

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Silvanas

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Cookie sandwich fully coated and filled with buttercream, then coated again with nut-biscuit crumbs. A frozen treat that so sinful, you’ll find yourself asking for more. 

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So imagine a meringue cookie sandwich with buttercream filling and coating, then again coated with nut-biscuit crumbs…

I know, I know! It’s sinful, yeah?

I’ve heard rumors about this frozen dessert, but I was afraid to make my own to the painful fact that I always burn meringue cookies. I found out that a new found friend was selling these cookies, so I purchased some. Considering that I LOVE meringue, there was no question asked – I instantly loved it and promised myself that I will also make my own.

So… tadaaaaa!

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This is so heavenly – the buttercream filling and coating with the melt in your mouth meringue cookies – PERFECT! I just had to keep myself away from the fridge so I don’t finish all in one sitting. 😛

Be happy that I didn’t finish everything so I could bring some to Angie’s Fiesta Friday #159 where Zeba and I are co-hosting. So what are you waiting for? Get ready to link up! 😉

Happy Fiesta Friday! 

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Silvanas

Ingredients:

For the meringue cookies:

  • 2 ¼ cups cashew nuts
  • 6 egg large whites
  • 1 tsp cream of tartar
  • ½  cup white sugar

For the buttercream:

  • 1 cup salted butter, softened to room temperature
  • ¾  cup powdered sugar
  • ¼ cup milk (I used fresh milk)

For the crumb coating:

  • ½ cup ground Marie biscuits
  • Reserved grounded cashew nuts from making the meringue cookies

Instructions:

To make the meringue cookies:

  1. Preheat oven to 300 F. Prepare a baking sheet lined with parchment paper. Set aside.
  2. In a food processor, place cups of cashew nuts. Pulse until finely grounded. Set aside.
  3. In a bowl, add egg whites and cream of tartar. Beat until frothy. Gradually add white sugar and beat until stiff peaks form.
  4. Gently fold 1 ¾ cup of the grounded cashew nuts. Reserve the remaining.
  5. Transfer the meringue into a piping bag and pipe mixture on the baking sheets forming an oval shape.
  6. Bake for 20-30 minutes or until the meringue cookies has turned lovely golden brown.
  7. Remove from the oven and let them cool completely. Once completely cooled, gently lift the meringue cookies from the baking sheet. Make sure not to stack them as they will stick. Set aside while making the buttercream.

To make the buttercream:

  1. In a bowl, add softened butter. Beat until creamy.
  2. Gradually add the powdered sugar and beat until well combined.
  3. Lastly, gradually add the milk. (If you think the milk is not enough, you can add little by little.)

To assemble the Silvanas:

  1. In a bowl, mix the remaining ground cashew nuts and Marie biscuits.
  2. Take 1 meringue cookie. With the flat side facing outside, spread buttercream on the other side. Place another meringue cookie on top of the buttercream (again, with the flat facing outside), making them look like a sandwich.
  3. Cover all sides with buttercream and coat the wafers with the crumb coating.
  4. Do the same with the others.
  5. Chill in the fridge or freeze before serving.

Source recipe: Silvanas by My Style Recipe

Have a fabulous weekend!

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Steak with Gochujang Sauce

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Marinated steak with sweet, spicy and tangy gochujang sauce. Perfectly paired with corn on the cob and white rice. 

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Steak…

It’s one of the things I am afraid to cook. I am very impatient and I can’t help myself not to check the bottom side if it’s cooked or not. That’s also one of the reasons why I HATE FRYING. I think the only thing I can wait until it’s perfectly done is sunny side up egg. 😀

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Since the day I decided that my gochujang need to be used, I searched for recipes and one of the recipes I found was this one. Unfortunately, I don’t use mirin and sake, so made adjustments. I told the butcher that I want beef for my steak and he gave me the chuck part. Since it was my first time cooking a steak, instead of medium, I got well done. Oh, well… I might be better next time.

Overall, this steak with the gochujang sauce was incredible – sweet, spicy, tangy. I was also craving for corn that time so I paired it with corn on the cob and of course, a cup of white rice. They were perfect all together!

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Now, I am off to Angie’s Fiesta Friday #158 to share this lovely stuff! Thanks to Ai and Petra for co-hosting this week’s amazing party. And of course, a huge thanks to Angie, too. Happy Fiesta Friday, beautiful people!

Steak with Gochujang Sauce

Ingredients

  • 600g beef chuck, sliced into 3/4 thickness
  • 8 cloves garlic, sliced
  • 2 tbsp ginger, sliced
  • 6 tbsp water
  • 150ml rice vinegar
  • 4 tsp white sugar
  • ½  cup gochujang
  • ¼ cup vegetable oil
  • Spring onions (optional)

Instructions:

  1. In a blender, all ingredients except beef, spring onions and cornstarch. (You can do a taste test if you want and adjust accordingly.)
  2. Place beef in a ziplock bag or container. Pour some of the marinade enough to coat the beef. Keep in the fridge at least two hours or overnight. Reserve the remaining marinade and keep in the fridge.
  3. When ready to grill: take out the beef from the fridge and bring to room temperature.
  4. Using a pan, electric grill or over a charcoal, grill until desired doneness, basting both sides with the remaining marinade. (See this video on how to know the doneness of your beef)
  5. Remove steak from the grill and transfer to a plate. Let the steak rest at least 5 minutes before cutting.
  6. While waiting the steak to rest, place the remaining marinade to a small sauce pan and add about ½ tbsp cornstarch and simmer until a bit thick.
  7. Pour the sauce over the steak. Serve and enjoy!

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Wishing you all a fabulous weekend!

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Sriracha Ramen Noodle Soup

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Have an instant filling meal with this quick and easy to make spicy ramen noodle soup. 

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Another answer to a craving.

I think that’s always the start of my food posts, eh?

So I’ve been into Korean drama recently and I always see ramen in most of the episodes. Whenever I see the characters eating ramen, my craving becomes stronger and stronger. Well, you know how naughty I am when it comes to my eating habits… and I confess that I always keep instant/cup noodles with me. You know, anytime arrive at home starving, I can eat something. Instant fried noodles or noodle soup – I always have them. Don’t judge. 😀

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While watching one of the Korean drama (it’s romantic, comedy, drama, action, actually) episodes, I suddenly remembered that I made stir-fried ramen noodles that I haven’t posted here. I even cannot remember the ingredients I used. To satisfy the craving, I went to my long lost friend, Pinterest, and searched for a ramen noodle soup. The first thing that made my tummy rumbled was this 20-Minute Spicy Sriracha Ramen Noodle Soup. I instantly made this with no hesitation.

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I really loved how this turned out – spicy, delicious and filling. The process of making this – easy peasy. The poached egg just made my cooking life miserable. 😀 I think I took longer time in poaching eggs than making the ramen itself. Haha! I added squid balls because I love them in my soup, but that is completely optional.

I am taking this delicious soup to Fiesta Friday #157 to warm your cold days or to make your warm days warmer. 😛 This week’s FF party is co-hosted by Su and Andrea. Of course, thanks to you, Angie.

Sriracha Ramen Noodle Soup

Ingredients:

  • 1 tbsp cooking oil
  • 1 onion, chopped
  • 1 ripe and firm tomato, chopped
  • ½ tbsp ginger, grated
  • 2 cloves garlic, minced
  • 1-2 tablespoons sriracha
  • ¼ tsp garlic powder
  • 300 ml water
  • 700 ml vegetable broth (or 700 ml water + 1 ½ veggie cube)
  • 10 squid balls (optional)
  • ½ tbps soy sauce
  • 2 packages ramen noodles (seasoning packet discarded)
  • Spring onions, sliced
  • Coriander, roughly chopped
  • Salt, or to taste
  • Poached eggs (optional)

Instructions:

  1. In a pot with medium heat, add cooking oil.
  2. Add in onion, tomato, ginger and garlic. Cook until soft.
  3. Add in garlic powder and sriracha. Cook for a minute.
  4. Turn of the heat and add in 300 ml water. Place the mixture to a blender and pulse until smooth.
  5. Put back the mixture to the pot and turn on the heat.
  6. Add the broth, soy sauce, squid balls (if using) and simmer for 8 minutes. By this time, you may do a taste test and adjust accordingly.
  7. Add ramen noodles and simmer until the noodles are cooked.
  8. Turn off the heat and transfer the soup into bowls and garnish with sliced spring onion and cilantro. You can also top with poached eggs or soft boiled eggs.
  9. Serve and enjoy immediately! 😉

Source recipe: 20-Minute Spicy Sriracha Ramen Noodle Soup

Notes: 

This can be served in two large bowls or three medium bowls. 

You can start with 1 tbsp sriracha and when you do a test taste, you can add more if desired.

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Have a fantastic weekend and happy Fiesta Friday! 😉

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Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

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Grilled chicken and grilled pineapple salsa wrapped in homemade spinach flatbread, drizzled with (another) homemade healthy ranch dressing – delicious, healthy and refreshing

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My brain has been so full of leafy greens and pineapple that my naughty buddies (a.k.a. rice, pasta and sorts…) were a bit upset saying that I don’t think about them that much. I could see leafy greens on the one side and pineapple on the other, not knowing if they would ever want to be BFFs. I told them they should help me and I was happy that they did. I caught them arguing few times that they can be together as one, but not to the point of being healthy. Oh, I almost forgot that this is a healthy recipe challenge with pineapple and leafy greens to go with it.

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I wasn’t exactly sure if I can pass the ‘healthy test’, but when Angie told me that when there are greens and pineapples, it’s healthy. 😛 So maybe I can get a passing grade for my homework… Maybe… 😀

I’ve thought of salad and smoothies, but I want to challenge myself more (hey, it’s fun!) so the last thing that came to mind is something sandwich. The best option I had in mind was to make my own spinach tortillas that later became spinach flatbread.

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So… there came chicken and grilled pineapple salsa wrapped in spinach flatbread… and let us not forget to drizzle with homemade ranch dressing! The chicken wrap was so filling and refreshing at the same time… and healthier. It was really good not feeling that guilt after eating these wraps. And oh, did I say “after eating these wraps”? It was a mistake; I ate only one. I hope you believe me this time. 😀 I should have put more grilled pineapple salsa, but overall, the taste was really good!

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This Fiesta Friday Healthy Recipe Challenge is so much fun. It indeed made me get out from my comfort zone and made something healthy and new. And I am glad that I almost everything is homemade – from the flatbread to salsa up to the dressing. I feel great! Thank you, Angie!

Now, let me share with you the recipe of this delicious wrap. I did post individual recipe for the fillings, but I will also share them below.

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Ingredients:

  • Grilled chicken
  • Spinach flatbread, homemade (recipe below) or store-bought
  • Grilled pineapple salsa (recipe below)
  • Homemade healthy ranch dressing (optional)
  • Fresh parsley, to garnish
For the grilled chicken, you can use your own grilled chicken recipe or try this All-Purpose Grilled Chicken.
For the spinach flatbreads:
Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.
  12. Transfer to a lint-free towel and keep in an air-tight container until ready to use.

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For the grilled pineapple salsa:

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

To assemble:

  1. Cut up your chicken. Chunks or vertically sliced is fine.
  2. Place your flatbread on a surface. Fill with grilled chicken. Top with grilled pineapple salsa.
  3. Optional: drizzle with homemade ranch dressing and fresh parsley.
  4. Wrap and enjoy your meal. 😉

Notes:

This can be topped with less salt and less fat white cheese, too. Oh, I could imagine how good it could be! 

The bread can be folded into two and press using a double/press grill pan. 

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Spinach Flatbreads

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Sneak leafy greens into your kid’s sandwiches by making this Spinach Flatbread – it’s easy and it’s good for them and us, too. 

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When someone says leafy greens, the first thing comes to mind is spinach. I think that would prove that my favorite leafy green is spinach. I used to put spinach in vegetable soups/stews, but when told by friends that spinach is good for anemia, I started consuming spinach like Popeye. Since then, I could eat spinach in any form… even in the form of flatbread.

Well, I was really aiming for tortillas since I really wanted to make my own. Somehow and by accident, these came out as flatbreads. At first I was a little disappointed, but when I saw the dough cooking beautifully, I felt nothing but happiness. I also love the spinach specks – how gorgeous!

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I was a little nervous at first knowing that this has no yeast and was doubtful that the baking powder alone will do its thing and will make this bread pliable. The secret? You just have to believe. 😀

What do think my friends at Fiesta Friday # 155? Will you say something about my Spinach Flatbread? 😀

Spinach Flatbread

Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.

Notes:

This recipe made only 3 8 inches flatbreads, but can be doubled, tripled…

These flatbreads are good for wraps or can be paired with dips or dressings. 😉 

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Grilled Pineapple Salsa

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Sweet, smoky and tropical pineapple salsa – the grilled ‘effect’ will make you eat the whole thing. Perfect as side dish, sandwich/wrap filling or with salad 

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So Fiesta Friday Healthy Recipe Challenge started kicking in. When Angie revealed the rules and the recipe should have pineapples in it, I still didn’t know what to do. It took a while until grilled pineapple salsa came to mind. The only thing left? Leafy greens. Hmm…

Before I finally proceed with my Fiesta Friday Healthy Challenge entry, let me just talk about this grilled pineapple salsa…

I love fruit-based salsa/salad and mango is my favorite. Since this challenge requires pineapple, I’d say bye bye for a while to my favorite fruit. I knew fresh pineapples aren’t that sweet like the one in can if you pick a good fruit. How to pick? Don’t ask me – ask the store fruit ninja (a.k.a. the ones who is in-charge with fruits at your local grocery store).

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I was planning to “coat” this with sugar syrup, but that’s a big No, No for now… In my experience in grilling the pineapples, the tang disappears, but dries out a little. I did mix 4 slices of grilled pineapple with the non-grilled ones and it came out perfect. I grilled this in a pan, but if you char-grill the pineapples and the veggies, it will give you a deliciously smoky flavor. If you are not a fan like me, you can also check out this post for the trick on how to get the smoky effect. I also grilled red bell peppers and onions to come along with the salsa. Added some cucumber, tomatoes and squeeze of lemon juice… and I got amazing salsa! 😉

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Grilled Pineapple Salsa

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

Notes:

This can be served as a filling for sandwiches, wraps or can be added to a salad. This can also be used as a side dish or can be eaten with tortillas, flat breads or crackers. 

I served this as a filling and as a “dip” / side dish to my Spinach Flatbread. Heading over to Fiesta Friday # 155 to bring this delicious salsa.

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Healthy Ranch Dressing

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Healthier ranch dressing that can be used in salads, wraps or sandwiches. Refreshing and better than store-bought ones. 

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Oh, yes! You are on the right blog. This is still me. 😀 Is this the first time you are seeing the word ‘healthy’ on the title of my post? I guess so. Hmm, let us hope that this will not be the last time. 😀

I think I am trying to explore again as I’ve been thinking of making homemade salad dressing for some time now. My favorite is Caesar dressing, but was not able to find anchovies so I opted for something new (for me) and healthier. I suddenly thought of ranch dressing and I settled for it.

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Ranch dressing or any salad dressing is better when made from home as you know what you’re putting inside your body.

In this ranch dressing, I used 0% fat and organic Greek yogurt. This came out so refreshing and perfect with any kind of salad or can be used in sandwiches or wraps, too.

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I am sharing this with my Fiesta Friday friends at this week’s Fiesta Friday # 155. I hope Angie and the rest of the gang will love this. 😀

Healthy Ranch Dressing

Ingredients:
  • 1/2 tsp fresh dill, chopped
  • 1/2 tsp fresh parsley, chopped
  • 1/2 cup plain Greek yogurt, fat-free
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
 Instructions:
  1. In a bowl, combine all ingredients and mix well.
  2. Do a taste test and adjust accordingly.
  3. Transfer to a container and chill inside the fridge.

Notes:

1/4 tsp each of dried dill and parsley can be used instead of fresh ones.

This dressing can last up to 3 days inside the fridge or check how many days your yogurt must be consumed after opening.

This dressing can be used in salad, sandwiches or wraps.

This recipe yields 1/2 cup / 125 ml of dressing, but can be doubled or tripled… 

I hope you like this recipe and let me know. 😉

‘All-Purpose’ Grilled Chicken

For the past few days, I’ve been struggling with the meals I prepare including my breakfast and lunch at my workplace. I’ve been eating store-bought meals for years and most of them are on the naughty side. So lately… I’ve been thinking of one dish in which I could use in more than one meal.

Now, let’s talk about grilled chicken. Personally, I love chicken thighs – the one sweet and spicy, to be specific. But… I’ve been trying my best to eat more chicken breast than thighs now. Don’t be too happy – this might last for only few days. 😛 So there are grilled chicken that is only good for salad or rice or you know, just one meal. Then my hungry brain told me to search for a good grilled chicken recipe that’s good for everything.

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This grilled chicken is good for salad, pasta, wraps, tacos, sandwich and so much more – you just have to be creative. 😉 I found a lovely marinade recipe and made the few adjustments and it tasted wonderful.

I hope my friends at Fiesta Friday # 155 would find this wonderful, too. Thanks, Angie, for keeping this party going. Lots of love to you!

All-Purpose Grilled Chicken

Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 6 tbsp brown sugar
  • 1 tsp dried rosemary
  • 1 tbsp spicy brown mustard
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 3 chicken breasts (best if pounded to 1/2 inch thick)
 Instructions
  1. In a jug, mix all ingredients except chicken.
  2. Place chicken in a large ziplock bag or a bowl. Pour in the marinade and keep inside the fridge for 30 minutes to overnight.
When ready to grill:
  1. Remove the chicken from the marinade.
  2. Grill for 5 minutes or until cooked through.
  3. Let the chicken rest for 5 minutes before cutting and serving.

Notes:

The chicken can be grilled over charcoal, electric grill, in a grill pan/cast iron pan or under a broil.

This can be served with salad, pasta, rice and also as a filling for sandwich and wraps.

Happy weekend to all of you! Don’t forget to make someone smile today. 😉

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