{Whole30} Chicken Patties Lettuce Wraps

You can also enjoy delicious chicken patties when you are on a healthy lifestyle with this super easy recipe. No special seasoning or ingredients needed – just something you may already have on hand. 

Since I’ve been doing this Whole30 thing, I haven’t experienced bad cravings. Well, if you’d count wanting to eat potatoes with Cajun seasoning and tahini sauce every single day, then OK – I did crave…  something good! When looking at my Instagram feed or Pinterest, I still get those sparkling eyes when I see anything chocolate or that melty ice cream, but the urge of wanting to eat them ASAP is not present anymore. Unlike before, when I see brownies, I feel that I NEED TO EAT THAT NOW! Maybe it is really true that sugar makes you crave.

One of the things I’d love to do just before I started this Whole30 thing – make my own burger. I want my burger homemade – buns, mayonnaise, ketchup, pickled veggies, patties and everything I can do at home. It sounds like a lot of work, but I bet they will turn into something really delicious. Bread is a big NO NO when it comes to Whole30, though I can still make my own patties.These chicken patties are super easy to do – you can just mix everything in a bowl or food processor and you are ready to grill/fry them. Since I haven’t made ketchup and mayonnaise, I did serve this with tahini-harissa sauce. Yes, you got that right. Everything with tahini-harissa sauce is delicious! I wrapped the patties with lettuce and they were perfect!

Yay! I am also bringing this delicious meal at Fiesta Friday # 168. This week’s co-hosts are Petra and Lina. Thank you, lovely ladies and Angie.

Chicken Patties Lettuce Wraps

Ingredients:

  • 400g ground chicken
  • ½ cup onion, chopped
  • 1 tbsp of jalapeno, deseeded and chopped
  • 1 tsp garlic, minced
  • ½ tsp red chili powder
  • ½ tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp pepper
  • Lettuce wraps, to serve
  • Tomato slices, to serve (optional)
  • Pickled jalapeños and onions, to serve (optional)
  • Tahini-harissa sauce, to serve (optional)

Instructions:

  1. In a bowl, place all ingredients and mix.
  2. Divide into 4 patties.
  3. In a grill pan or skillet with medium-high heat, cook each side for 4 minutes.
  4. Serve with lettuce wraps.

{Whole30} Beef and Vegetable Hash

One pan dish with ground with mixed veggies spiced with just simple and few ingredients that is a Whole30 compliant dish. So filling and delicious!

For the first time in months, I am having 3 days off from work. I am so excited! I am thinking of relaxing, but if you know me well, I am like an energizer bunny. In order for me to take a rest is unplug my switch or remove my battery. Whenever I plan to do that, I end up getting bored and find myself in the kitchen. I try to convince myself to just read books or watch movies, but even I do such things, I still feel bored. My friends tell me I have too much energy that I need to give some of it to them. No way! Why would I? I need full energy when I need to chop veggies. You know how much I hate chopping veggies. No matter how few, as long as the task is chopping, I hate it. There are exceptions, though. Like if I know how the veggies would make the dish happier, I’d gladly use 50% of my energy in chopping. Like this one:

This beef and vegetable hash includes carrots, mushrooms, zucchini and spinach. You can add more veggies you like or you can replace. This is a one-pan dish and doesn’t take much time or energy from you. I enjoyed this one with s crisp sunny side up egg. If later you have leftovers, this can be reheated in a microwave or can be turned into breakfast muffins. Just place mixture in a muffin pan, add eggs, salt & pepper, then bake at 350F for 20-25 minutes or until eggs are set.

I hope you’ll all like this one. 🙂 I am bringing this one at Fiesta Friday # 168. This week’s co-hosts are Petra and Lina. Thank you, lovely ladies and Angie.

Beef and Vegetable Hash

Ingredients:

  • 1 tbsp EV olive oil
  • 1 tbsp ghee
  • ½ cup onion, chopped
  • 3 cloves of garlic
  • ½ cup carrots, chopped
  • ½ cup brown mushroom, chopped
  • ½ cup zucchini
  • 250g ground beef, lean/low fat
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • 3 handfuls of baby spinach

Instructions:

  1. In a bowl, place beef, onion powder, garlic powder, paprika, salt and pepper. Mix until everything is well combined. Set aside.
  2. In a heatproof bowl, add carrots and water. Microwave on high for 5 minutes or until carrots are tender. Drain and set aside.
  3. In a skillet with medium heat, add ghee and sauté onions until caramelized. Add in garlic and cook until fragrant.
  4. Add carrots, mushroom and zucchini. Cooked until tender. Transfer to a plate.
  5. On the same skillet, add in olive oil. Add beef mixture, breaking up into smaller pieces.
  6. When the beef is cooked, return back the cooked veggies along with baby spinach. Cook until the spinach is wilted.
  7. Season again with salt and pepper, if needed. And adjust seasoning accordingly.
  8. Serve with sunny side up eggs with crisp edges! Yum!

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

name2

twitter pinterest instagram

{Whole30} Beef, Peppers & Spinach Breakfast Muffins

These egg breakfast muffins are packed with good stuff. These can be made ahead of time which makes them egg-cellent as grab-n-go meal. 

Meal prep is one of the toughest things you’ll have to go through when you are on a Whole-30 program. I usually prepare my meals during the weekend or twice a week (and I stay in the kitchen longer than before). During these times, I cook two to three dishes, depending on my budget and my energy. Haha! I separate them between containers which are good as one serving each. So when it’s time to eat, I take one and pop it in the microwave.

Loaded Egg Breakfast Muffin

These breakfast muffins are perfect whether you’re on a Whole-30 program or not. They are super easy to make, delicious and healthy. These can be made ahead of time, too, so these are perfect grab-n-go meal. They can be eaten alone, can be served with greens or with a ketchup (a whole-30 ketchup if you are on the program… which I have to make that, too, yes?). This is a whole-30 recipe, so these babies are dairy-free, too. 😉 So what do you say, huh? Uh, just make sure you generously grease the muffin pan so you don’t have to go through the pain of removing them from the pan like what happened to me. Deal?

loaded-egg-breakfast-muffin-2

I am taking these beauties at this week’s Fiesta Friday # 163.

Beef, Peppers and Spinach Breakfast Muffins

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 cherry tomatoes, cut in half (optional)
  • 1/4 cup red bellpepper, chopped
  • 1/4 cup yellow bellpepper, chopped
  • 300 g ground beef, lean/low fat
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (I used kashmiri chili)
  • 2 handfuls of baby spinach
  • salt & pepper to taste
  • 8-10 eggs, beaten and seasoned with salt and pepper

Instructions:

  1. In a skillet over high heat, add oil. When oil is hot enough, add in onions, tomatoes and bellpeppers. Cook until little caramelized, about 5 minutes.
  2. Add in ground beef and cook until no longer pink.
  3. Add in garlic powder, onion powder, chili powder and smoked paprika. Cook for about 7 minutes or until beef is cooked.
  4. Add in baby spinach and cook until wilted.
  5. Turn off the heat and season with salt and pepper. Let cool while oven is preheating.
  6. Preheat oven to 350 F. Generously spray muffin pan with olive oil spray.
  7. When the cooked beef has cooled down, scoop out about 2 tbsp cup and transfer to the prepared muffin pan, about 1/2 full.
  8. Beat about 8 eggs, season with salt and pepper. Pour beaten egg over the beef until it reaches 3/4 full. (You may need more or less eggs: if the egg is too much, you can fry them up. If less, than crack some more, season with salt and pepper and pour this over the beef.)
  9. Bake muffins for 23-25 minutes or until egg is set.

name2

twitter pinterest instagram

Also sharing at

Saucy Saturdays | Happiness is Homemade | What’s for Dinner?Mix It Up Monday | Melt in Your Mouth Monday | Family Joy Blog Link Up | Totally Terrific Tuesday | Lou Lou Girls Fabulous Party | Turn It Up Tuesday | Cook Blog Share  | Food Friday | Foodie Friends Friday | Cook Once Eat Twice 

{Whole30} Coconut Lime Chicken

A skillet chicken dish with wonderful flavors of coconut, lime and coriander. So tasty and healthy! 

coconut-lime-chicken-tnscc-3

For me, starting the Whole-30 program was never easy. I was used to eating rice and bread everyday. I eat chocolate everyday and drink sugary drinks almost everyday. “How in the world would I survive this program?” – I asked myself.

Meal planning: Meal planning is the first step I did. Although I always plan what meals to prepare for a week or two, planning whole-30 compliant dishes was not easy at first. There are many things to consider like there should’t be anything dairy, any form of sugar, sugar, legumes, etc. So I carefully searched for recipes that are whole-30 compliant and Pinterest helped me a lot.

Certified total spender: During the whole-30 program, you will spend money way too much, at least that’s what happened to me. As I am following what’s in the whole-30 compliant recipe, I feel the need to follow what’s in the list of ingredients. Before the program, I could just settle for a whole chicken and cook whatever my tummy feels to eat regardless of the ingredients I’ll cook with it.

I used my pans, pots and oven way too much. Since I cannot consume what’s inside the fridge or anything I wanted to eat like before, I had to cook more. I spent a lot of time in the kitchen more than the usual. I had printed recipes taped to the cupboards like I was going to take a bar exam.

Hungry, but not HANGRY. Of course, I felt hungry, but not to the point that  I get furious when I cannot eat this or that. As far as I can remember, no serious cravings. The only thing I craved for are potatoes, spinach and eggs. No chocolate – hooray!

Read labels. I always read food labels when I want to buy something I am not sure about. When I have a doubt, I put it back on the shelf and think of an alternative, if there is. If not, I leave the store, but not with a heavy heart.

I kinda love Whole-30 compliant dishes. I quite enjoyed browsing Pinterest for whole-30 compliant dishes. I have tried some of the recipes on my Pinterest board and they were absolutely delicious! And of of them is my version of this coconut lime chicken.

coconut-lime-chicken-tnscc-4

This is a one-pan chicken dish that’s full of flavorful stuff like coconut, lime and coriander. This is exceptionally good. The combination of the flavors is so perfect. I am sure addition of baby spinach would be great as well. I would love to make this again. Hmm, by the weekend? 😛

The chicken can be shredded and turned into a soup. Get that bowl of yours and place a serving, top with more coriander and squeeze of lime juice. I made that version as well and it was fantastic. At first, I served this first with my cauliflower rice – oh, it was the best! The second day, I turned this dish into a soup. I am more convinced now that healthy dishes are delicious, too. 😉

coconut-lime-chicken-tnscc-2

I hope you all love this one as I am also taking this delicious dish at Fiesta Friday #161, co-hosted by Laura. Thanks, Angie and Laura. ❤

Coconut Lime Chicken

Ingredients: coconut-lime-chicken-tnscc-3

  • 3-4 boneless and skinless tender chicken breasts
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp coconut oil
  • 1/2 cup onion, chopped
  • 1 red chili, sliced
  • 2 tbsp freshly squeezed lime juice
  • 1/2 cup chicken stock, homemade or organic
  • 2 tbsp fresh coriander leaves, roughly chopped (more to garnish)
  • 1 cup coconut milk
  • 1 tbsp arrowroot* starch dissolved in 1 tbsp water

Instructions:

  1. Sprinkle each chicken breasts with salt and pepper.
  2. In large skillet or deep pan with medium-high heat, add coconut oil.
  3. Add in chicken breasts and cook for about 5 minutes each side or until brown in color.
  4. Remove the chicken and transfer into a plate.
  5. Add in onion and cook until translucent.
  6. Add in red chili and cook for another minute.
  7. Add in lime juice, chicken stock and coriander. Reduce heat and simmer for 5 minutes.
  8. Add in coconut milk and chicken. Simmer again for about 10 minutes.
  9. Add in arrowroot starch and water mixture. Set the fire to high and once boiling, reduce the heat again to low. Cook until sauce is a little thick or for 5 minutes.
  10. Turn off the heat and garnish with more chopped coriander and/or sliced red chili.

Notes: 

*If not in Whole 30 program, cornstarch can be used instead of arrowroot 

I used homemade chicken broth 

Source recipe: Coconut Lime Chicken by A Saucy Kitchen

coconut-lime-chicken-tnscc-1

name2

twitter pinterest instagram

Also sharing at

Beef and Peas Rice Bowls

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. 

cantonese-beef-rice-bowls-tnscc-1

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!

cantonese-beef-rice-bowls-tnscc-3

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!

cantonese-beef-rice-bowls-tnscc-2

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!

name2

twitter pinterest instagram

I am also taking this at

Steak with Gochujang Sauce

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

steak-with-gochujang-sauce-tnscc1

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. 😀

steak-with-gochujang-sauce-tnscc2

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!

steak-with-gochujang-sauce-tnscc3

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!

steak-with-gochujang-sauce-tnscc4

Wishing you all a fabulous weekend!

name2

twitter pinterest instagram

I am also sharing this lovely dish at

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

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

chicken-spinach-flatbread-wraps-with-grilled-pineapple-salsa-tnscc-3

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.

chicken-spinach-flatbread-wraps-with-grilled-pineapple-salsa-tnscc-4

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.

chicken-spinach-flatbread-wraps-with-grilled-pineapple-salsa-tnscc-1

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!

chicken-spinach-flatbread-wraps-with-grilled-pineapple-salsa-tnscc-2

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.

******************************

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. 

name2

twitter pinterest instagram googleplus

Also sharing at

‘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.

all-purpose-grilled-chicken-tnscc

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. 😉

name2

twitter pinterest instagram googleplus facebook

I am also sharing this at

Pepper Corn and Beef

This is probably one of the quickest and easiest dish you can prepare. The combination of beef and corn is simply scrumptious. You might need more rice. 

pepper-corn-beef-tnscc-1

I have the tendency to dislike food and not to try them at all when somebody tells me the taste is not that “wow” or if I have tasted something close previously and did not like how it tasted.

I have tried pepper corn & beef before when at the airport and starving to death. That was the only dish looked appealing to me. When I tasted it, it was too pepper-y – more like it was called pepper-y pepper & pepper than pepper corn & beef. From that moment, no matter how pepper corn & beef looked mouth-watering to me, the eye contact between me and the photo never lasted that long. I always run away.

pepper-corn-beef-tnscc-2

Not until few days ago… For how many years of running away from pepper corn & beef, I finally met the one made my eyes sparkle and my tummy rumbling.

Ahh, the taste was amazing – balance between salty, sweet & pepper-y. I apologize to all pepper corn & beef I’ve met before, but I’ve met my soulmate… and we’re engaged! 😀

pepper-corn-beef-tnscc-3

But for now, I am sharing this with all my friends and bringing this dish at Fiesta Friday #151. Thanks for keeping this party going, Angie!

I got more rice for you, so help yourself. 😉

Pepper Corn and Beef

Ingredients:

  • 500g ground beef, low fat, washed and drained
  • 1/4 cup butter
  • 1 tbsp cooking oil
  • 2 tbsp onions, chopped
  • 1 tsp garlic, minced
  • 3/4 cup corn kernel
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tbsp oyster sauce
  • 1 tsp ground black pepper
  • Salt, to taste
  • 1 tsp ground black pepper, to garnish (I used about tsp)
  • Spring onions, sliced, to garnish

Instructions:

  1. In a skillet or pot, add ground beef. Cook until almost dry.
  2. Add oil and butter. Cook until butter is melted.
  3. Add garlic and onion. Stir and cook for about 2 minutes.
  4. Add corn, soy sauce, water, honey, oyster sauce, salt and 1 tsp ground black pepper. Cook for 5 minutes.
  5. Do a taste test and adjust seasoning accordingly.
  6. Remove the pan from the heat.
  7. Garnish with spring onions and another 1 tsp ground black pepper.  Add more if desired.
  8. Serve with cooked white rice.

Source recipe: Pepper Corn & Beef by Filipino Style Recipe

Happy holidays to all!

name2

twitter pinterest instagram googleplus facebook

I am also bringing this dish at