Spicy Cold noodle salad!

Savory Dishes, Uncategorized


This dish is great for summer! It is  healthy, combining fresh ingredients for a quick meal. It can be made for one or doubled for a group. Enjoy this easy summer recipe!


Yield: 2 servings


  • 1/2 cup of arugula
  • Small amount of chives
  • 2 heads of radish
  • 1/3 of a shallot (just a small amount, eyeball it. Also choose for preference of taste)
  • 1/2 of a chicken breast
  • Solid handful of dry rice noodles (Kroger,Publix) Local asian market .
  • 1 Tablespoon of soy sauce
  • 1 Tablespoon of Korean bbq sauce
  • 1 Teaspoon of sriracha
  • Pinch of salt and pepper


  • Place a pot with 3 cups of water the the stovetop, medium-high heat
  • Chop chives for garnish, set aside
  • Place a pan (preferably cast-iron) on the stovetop, also at medium-hight heat
  • Slice radishes into half-moon’s
  • Chop shallot into small pieces
  • Slice chicken breast into bite size pieces
  • Season chicken with salt and pepper
  • Saute until cooked through but still tender
  • Mix soy sauce, Korean bbq sauce and sriracha together in a bowl
  • Place rice noodles in the boiling water, cook 3-4 minutes, occasionally stirring
  • Drain in a colander, continue to rinse until noodles are no longer hot.
  • Place sauce into a closable container, add noodles. Close container and shake shake shake.
  • Pour into a bowl
  • Sprinkle radish,chicken and arugula on top of the cold noodles
  • Drizzle with sriracha for more heat and sprinkle chives
  • ENJOY!

Spicy curry chicken soup

Savory Dishes, Soups


This spicy curry soup is so flavorful and perfect to cozy up with on a cold day!


  • 32 oz of chicken broth
  • 8 rainbow carrots or regular carrots
  • 1 whole yellow onion
  • 1 cup of shredded or chopped rotisserie chicken
  • 4 tablespoons of curry powder
  • 1 tablespoon of chipotle seasoning
  • 2 cups of kale
  • 1 tsp of garlic powder
  • Salt to taste i.e to your liking
  • 1 tsp of pepper
  • Tablespoon of olive oil


  • Set stove top to medium high heat
  • Chop onion
  • Slice carrots lengthwise and then into half-halfmoons
  • Saute onion and carrots together
  • Add all seasonings and stir well
  • Add all of the chicken broth to the pot
  • Chop or shred rotisserie chicken and set aside
  • Let the soup simmer for 30 minutes to concentrate all of the delicious spices and flavors
  • Stir ocasionally
  • Add chicken and kale to the soup
  • Let simmer for about 10 more minutes
  • Serve with a nice crunchy french bread

Gobble this up and watch christmas movies! Then eat all of the cookies. New chewy molasses recipe coming next!

Sautéed garlic-soy sauce shishito peppers


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These tasty peppers are a perfect snack and can be made in no time! Be careful, sometimes they can be spicy. But very delicious!


  • 1 cup of shishito peppers (I found these at trader joes)
  • 1 Tablespoon of olive oil
  • 1 Teaspoon of salt
  • 3 cloves of garlic
  • 1 Tablespoon of soy sauce


  • Set stove top heat to medium-high
  • Mine garlic cloves
  • Place peppers in bowl, drizzle with olive oil
  • Sprinkle with salt
  • Sprinkle with minced garlic
  • Cook for 3-4 minutes, occasionally tossing
  • Pour soy sauce over peppers while cooking
  • They are finished when they are blistered, not burnt

Success! Flavorful shishito pepper snack complete!

Sweet potato burger with roasted jalapeños , avocado and a roasted garlic yogurt sauce!

Savory Dishes

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This sweet potato burger is fluffy, creamy and spicy all at once! A healthy option for a meatless Monday meal. It can be modified very easily, add some sautéed onions, guacamole or kimchi! SO many options! Whip these up and enjoy!

Yield: 4 ‘burgers’


  • 2 whole sweet potatoes
  • 4 cloves of garlic
  • 1 cup of cannelloni beans
  • 1 whole jalapeño
  • 1/3 cup of panko bread crumbs (extra may be needed)
  • 1/3 cup of flour ( I used all purpose, others will work too)
  • 1 egg, lightly beaten
  • 1 1/2 teaspoon of paprika
  • 1 1/2 teaspoons of onion powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of cumin
  • 1 teaspoon of red pepper chili flakes
  • Olive oil
  • 1 or 2 avocados
  • 2/3 cup of greek yogurt
  • 1 teaspoon of honey
  • S & P to season yogurt sauce
  • 4 bun options, I used ciabatta buns and pretzel buns. Kroger usually has a solid ‘bread sale’ section . So definitely hit that up!


  • Preheat oven to 375 degrees
  • Place garlic cloves in foil, drizzle with olive oil, roast for 10-12 minutes
  • Cut jalapeño lengthwise , place in foil, drizzle with olive oil. Sprinkle with S & P. Roast 10-12 minutes
  • Pierce sweet potatoes with a fork, microwave for 5 minutes. Flip and microwave for 5 more.Slice in half, let cool .
  • Mash beans in a medium-sized bowl
  • Add sweet potato mash, combine well
  • Add S & P and other spices
  • Mince the roasted 2 cloves of garlic and add to mixture
  • Add egg, panko and flour
  • Mix well, place in refrigerator for 15 minutes

    Yogurt sauce:

    – Add roasted minced garlic, s & p and a teaspoon of honey to the yogurt
    – Mix well, place in refrigerator

  • Slice roasted jalapeño, set aside
  • Slice avocado
  • Heat a large skillet and add 3 teaspoons of olive oil
  • Form 4 equal sized patties with your hands, place in hot skillet
  • Let them cook 5-6 minutes on each side, avoid lifting until browned, add extra oil if needed, it helps the process.
  • Assemble burgers
  • Place garlic cream on the base bun, then avocado, then the yummy sweet potato burger , more garlic cream, and finally the roasted jalapeños!

Sriracha BBQ flatbread with sautéed veggies!


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This spicy and sweet BBQ sauce makes your tastebuds dance! Along with the flavorful veggies and the crunchy flatbread.

Feeds: 1 hungry person or 2 only a little bit hungry people!


  • Preheat oven to 350 degrees
  • 1 flatbread, any type. I used ‘flat out, thin pizza crust’
  • 1/2 of a red onion
  • 1/2 of a yellow pepper
  • 1/2 cup of mozzarella cheese
  • 1 Tablespoon of BBQ sauce
  • 1 Tablespoon of Sriracha
  • 1 chicken strip
  • Salt and pepper to taste


  • Chop onion into slices
  • Chop yellow pepper into slices also
  • Chop the chicken into bite size pieces
  • Saute veggies together until tender, with some color on them! Sprinkle with S & P.
  • Season chicken with S & P, sauté until cooked through.
  • Sprinkle a base layer of cheese on the flatbread, add chicken and veggies, sprinkle the remaining cheese.
  • Drizzle BBQ Sriracha sauce onto the pizza.
  • Bake at 350 degrees for 5-7 minutes or until cheese is nice and gooey.
  • Slice into pieces and enjoy!

Chorizo & Shrimp Paella!

Savory Dishes

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Paella originated from the east coast of Spain, it is a dish that is bursting with flavor!

Yield- 4 to 6 servings


  • 8oz of shrimp
  • 1 link of dried chorizo
  • 1 yellow onion
  • 1 plum tomato
  • 5 oz of peas
  • 1 bunch of parsley
  • 3 cloves of garlic
  • 1/4 of a Cup of arborio rice
  • 1/4 of a teaspoon of saffron
  • 4 oz of chicken stock concentrate
  • 1 teaspoon of smoked paprika
  • 1 Tablespoon of olive oil
  • Salt and pepper to taste


  • Peel and dice the onion, mince the garlic
  • Cut the chorizo in half length wise, then cut into half moons
  • Dice the tomato and chop the parsley
  • Place 4 cups of water, the saffron and the chicken concentrate into a medium sized pot. Bring to a simmer.
  • Heat olive oil in a large pan, bring to medium heat .
  • Cook onions, 3-4 minutes or until soft, add S & P
  • Add garlic, until the kitchen smells garlicky. About 30 seconds
  • Add half of the paprika, the tomato , chorizo and garlic
  • Stir and let cook for about 5 minutes
  • Add the rice, cook for 1-2 while stirring.
  • Add 2 cups of the saffron chicken stock to the pan
  • Bring to a boil and then set to a simmer 25-30 minutes
  • Stirring occasionally, adding stock when necessary
  • When the rice is ‘al dente’ or firm to the bite, add the peas .
  • Turn up heat for 4-5 minutes , until the edges begin to crust, do not stir.
  • Sprinkle salt, pepper ad paprika on the shrimp
  • Place the shrimp on top of the rice
  • Cover and cook for 3-4 minutes, until the shrimps are nice and pink
  • Garnish with parsley and enjoy! It will be so good, good job!

Siracha-Agave popcorn! A quick, spicy & sweet snack. .


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– 1 cup of popcorn kernels or 1 bag of microwavable popcorn

– 1 1/2 Tablespoons of siracha

– 1 Tablespoon of agave or honey

– 1 paper brown lunch bag

– Pinch of salt

– Tablespoon of olive oil ( If you are using raw popcorn kernels)


– Heat oil in a deep pot at medium-high heat

– Add kernels, cover until all kernels are popped.

– Place popped popcorn in the brown paper bag

– Drizzle siracha over popcorn and shake the brown paper bag

– Add pinch of salt

– Drizzle agave or honey and shake brown paper bag