Monthly Archives: June 2010

Lemon Pepper Chicken Salad

I love having hearty salads during the heat of the summer. In my family for a salad to be the main course it really has to be loaded and this salad is just that. The fresh flavor of lemon gives this beautiful brightly colored salad an amazing taste. Lemon Pepper seasoning can easily be obtained at most grocery stores but if you can not find it you can use fresh lemon juice and freshly ground black pepper as an alternative.

1 small head of lettuce, washed and cut
2 cucumbers, peeled and sliced
1 carrot, peeled and sliced
1 cup cherry tomatoes, washed
1/4 cup fresh mint, washed and chopped
10 pieces of turkey bacon, cooked and chopped
1 cup shredded cheese
4 chicken breast, skinless, boneless and diced
2 teaspoons lemon pepper seasoning
3 slices of white bread, cubed
1 clove of garlic, crushed
4 tablespoons olive oil

1. In a 9-inch skillet on medium heat add 1 tablespoon of olive oil, chicken and lemon pepper seasoning. Cook until chicken is no longer pink about 10 minutes. Set aside. In the same pan on medium-high heat add the remaining olive oil and garlic. Add bread cubes and saute until bread is completely toasted 5-8 minutes.

2. In a large bowl add lettuce, cucumbers, carrots, tomatoes, mint, turkey, cheese, chicken and croutons. Mix well and serve.

Yields: 6 servings

Chocolate Pudding

What I love about this pudding compared to others is that it is not to thick. I personally do not really like a thick pudding hence why flour is used over cornstarch. This is a perfect ending for any meal. This sweet and savory pudding is easy to make and big on taste. For the best taste possible leave in the refrigerator overnight.

1/3 cup all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1-3/4 cups milk
1 cup chocolate syrup
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
whip cream and chocolate sprinkles (optional)

1. In a 1-quart saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.

Yields: 4 servings

Potato Garlic Soup

I have been pretty sick this week and had no appetite what so ever. I wanted to make a nice hot soup that would feel good going down my soar throat. I was craving potato soup anyway but with the extra garlic the soup now has many health benefits. Garlic has long been considered a herbal “wonder drug”, with a reputation in folklore for preventing everything from the common cold and flu to the Plague!

3 large potatoes, finely diced
2 scallions, sliced from bottom to top
4 cups chicken broth
1-1/2 cups milk
1 tablespoon garlic paste or
2 cloves, smashed
salt and pepper to taste

1. In a 6 quart saucepan on medium heat add chicken broth, potatoes and scallions, cook until tender about 25 minutes. Add garlic, salt, pepper and milk, mix well.

Yields: 6 servings

Japanese Food Fair

I absolutely adore everything about Japanese food. Its defiantly my favorite Asian Cuisine. My family and I were at Times Square Mall in Malaysia and ran across this Japanese food fair, does it get any better? They had all kinds of samples and foods that I had never saw. The last two pictures is the famous Japanese Bento that I had at the mall. It was filled with salmon, rice, savory seafood custard, chicken, salad, soup and watermelon. All for a very low price at that.