Friday, January 24, 2014

Butternut Turkey Meatball Soup

Butternut Turkey Meatball Soup

 This healthy Turkey meatball soup is best served on a cold winter days. Especially when we are coming down with a cold or flu. This Turkey meatball soup will satisfy and help fight that annoying sickness during this season.

Butternut Turkey Meatball Soup

  • about 1 to 1 1/2 lb ground turkey
  • 1 teaspoon of of Thyme
  • 1 teaspoon of Oregano
  • 1 teaspoon of Tarragon
  • 1 teaspoons of ground ginger
  • 1 teaspoon of of paprika
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of garlic, minced
  • 1 teaspoon of of salt
  • 2 to 3 tablespoons of olive oil for frying

Soup Base

  • 2- 16 ounces chicken soup (low sodium)
  • 2- 16 ounces of water 

  • Vegetables
    -1 cup cubed sweet potatoes
    -1 cup chopped carrots
    -1 cup chopped celery
    -1 cup butternut squash
    -1/2 cup chopped onion
    - 1/2 cup of corn
    - 4 cloves garlic
    - 4 to 5 pearl onion
    • 1 teaspoon of salt


    ON a large pot in medium heat, add the chicken stock along with the water. Add in the vegetables and salt. 

    Start by combining all the ingredients of the turkey meatball. Mix in the Tarragon, Oregano, Thyme,garlic, Ginger, Paprika, salt and black pepper and mix everything well. Cover and set aside.

    ON a large skillet on medium heat, add in the olive oil enough to cover all over the pan.

     Start by rolling the meat ball about a quarter size or about 1 tablespoon full. Continuously roll into balls and add on to the heated skillet. Make sure to turn the meat balls. 

    Once the meatballs is caramelized, add the meatballs into the soup along with all the drippings from the skillet. Scoop about 1 tablespoons of the soup and "rinse" the skillet and pour it back to the soup. 

    Cover the soup and let it boil for about 10 minutes or until the meatballs are cooked through. Then simmer until it's ready to be served. Add fresh chopped green onions and serve.

    Monday, January 13, 2014

    Pan-fried Tilapia

    Pan-fried Tilapia 

    How about a moist, healthy and delicious Pan-fried Tilapia for tonight's dinner? Full of flavor. This easy marinade takes no time at all.

    Pan-Fried Tilapia


    • 4 Tilapia fillets
    • 2 teaspoons of gingerpowder   
    • 2 teaspoons of garlic powder
    • 2 teaspoons of of onion powder
    • 1 teaspoons of paprika
    • 3 tablespoons of granulated chicken stock (Low Sodium) or 2 teaspoons of MSG
    • 1 teaspoon of kosher salt
    • 1 1/2 teaspoons of ground black pepper
    • 2-3 tablespoons of olive oil to fry

    One of my favorite Granualted Chicken Stock.Knorr Granulated Bouillon, Reduced Sodium Chicken 7.9 oz
     There's also a sodium free/gluten free Chicken Granulated stock as well that I liked. 

    Herb-Ox Bouillon Packets Chicken Instant Broth & Seasoning Sodium Free 1.2 oz Box (Gluten Free)

    Cooking Directions

    On a flat surface, place the Tilapia fillets. In a small bowl, add in the ginger, garlic, onion, chicken granulate, kosher salt, paprika, black pepper. Mix the dry spices well, then sprinkle onto the fish fillets. Massage the spices in gently onto both sides of the fish fillets. Cover and refrigerate for at least 15 minutes or overnight.

    In a large skillet on medium heat, add in the olive oil. Once the skillet starts to heat up, add the fish fillets. Fry it for about 2 minutes or until it turns golden brown. Lower the heat to medium-low, turn the fillets over and cover for another 10 minutes.
    Best served with a side of jasmine rice.

    Wednesday, January 8, 2014

    Mac N Cheese Chicken Casserole

    Mac N Cheese Chicken Casserole

    This is part two of my cuisine from the Mac n Cheese experiment which came out be very delicious! The kids loves it! They even ate the green beans, which is pretty rare! It's very easy and takes no time at all! 


    1. Two pack of Mac n cheese 
    2. 1 can of green beans or fresh cut boil French green beans 
    3. About 2 cup of shredded chicken breast 
    4. 1 cup grated sharp cheddar cheese
    5. 1 box of stove top stuffing 
    6. 2- 3 tablespoons of Olive oil mix with about 2 tablespoons of water

    Preheat oven at 350 degrees. 

    Cook the Mac n Cheese as directed from the box. Turn off the heat and stir in the green beans and shredded chicken, mix everything very well.

     Transfer the Mac n Cheese to a large baking casserole dish. Spread it evenly, then sprinkle on shredded cheese follow by the crushed stove top stuffing.

    Drizzle the olive oil on too of the stove top stuffing. Bake about 20 -25 minutes or until the cheese melts and the stove top stuffing is golden brown. Set a side for a couple minutes before serving. Boń appetite! 

    Easy Mac N Cheese Bites

    Mac n Cheese Bites


      This week, I signed up in an event with other cooks and chefs in a group on Google. Our challenge was to use a main ingredient and give it a creative twists. So our special ingredient was Mac n Cheese or Crackle barrel. This is how I came upon this idea of a Mac n Cheese Bites. It's a simple, easy to whip up but delicious and full of flavor! 

    Here are a few simple ingredients you will need:

    • 1 box of Mac N Cheese, cooked as directed and chilled until solidify
    • About 1 cup of cooked shredded chicken breast ( I use the rotisserie store bought chicken)
    • 1 box of low sodium Stove top chicken flavor stuffing. (crushed finely)

    • 1-2 eggs,lightly whisked 
    • Vegetable oil to fry with


    Cook the Mac n cheese as directed to the package then take off the heat and mix in the shredded chicken breast.

    Chill the Mac n Cheese so it's solidify. While it's chilling, crush the stove top stuffing into a very fine consistency in a medium bowl. Whisk lightly the egg in a small bowl. 

    Deep fryer is highly recommended. 
     Once the temperature reaches 325 degrees it's time to start the frying process. 

     Roll the Mac n cheese into a ball and dip into the lightly beaten egg then roll it into the crushed stove top stuffing. Deep fry the Mac n cheese ball for about 2 minutes or until golden browned and rotate it. Drain excess oil on a napkin.. 

    Wednesday, January 1, 2014

    Cinnamon & ginger tea

    Cinnamon & Ginger Tea

    So, I haven't been feeling quite dainty these pass few days. A friend of kinds suggested adding a couple slivers of ginger and mint to help calm and soothe the tummy aches. I found it doesn't help a lot. Although I love ginger, however, I wasn't quite a fan in my tea. It tends to be a little bit in the spicy side. I've tried using white sugar, wasn't too found of it. But I found out a solution to the tea, add a couple of teaspoons of Raw brown sugar. It compliments and gives a distinguish taste to the tea.  


    1 bag of tea (I use green tea, mint tea, olong tea) 

    2-3 pieces, thinly slice fresh ginger 

    1/2 teaspoon ground cinnamon 

    2 teaspoon of Raw brown sugar

    I find it best to use a coffee brewer to strain the cinnamon, unless you don't mind cinnamon dusts floating in your tea. 

    Drop in the ginger, tea, and add your boiled water. The longer it soak the stronger it is. Sometimes I have to microwave it to get it a little stronger. 
    Then stir in your raw sugar. 

    Raw sugar can be substituted with beets sugar, they both have a similar taste. 

    Lime & Garlic Seafood Pan fry

    Lime & Garlic Seafood Pan Fry


    Indulge in a flavorful but easy sauce that takes no time at all! Seafood is always a favorite in our household. No matter what the occasions, Seafood is always and will be a favorite Main dish or Side dish. 


    • 2 Lobster tails chopped in bite sizes, removed the exoskeleton is optional.
    • 1 lb of jumbo shrimps or black tiger prawns, peeled and divine 
    • 2 Jalapenos, Coarsely chopped
    •  Half a medium onion, diced
    • 3 cloves of coarsely minced Garlic
    • about 2 tablespoons of chopped green onions 
    • about 2-3 tablespoons of cilantro
    • about a 2 tablespoons of sweeten unsalted butter 

    Season with :

    • about 1/2 teaspoon of kosher salt, adjust to taste
    • 2 teaspoons of granulated chicken stock or 2 teaspoon of MSG
    • 1 teaspoon of white sugar or 1/2 teaspoon of sweetener
    • 1 teaspoon of ground black pepper
    • Fresh squeeze juice of half a lime

    In a large skillet on medium heat, add the sweeten butter and garlic. Saute the garlic until it begins to turn golden brown. Throw in the onions and let is caramelize half way through then add in the jalapenos. 

    Add the seafood, sprinkle on the kosher salt, granulated chicken stock, sugar and black pepper. Occasionally, give it a couple of stirs and cover for about 3 minutes. Lower the heat to medium low.

    Then sprinkle on the green onions and chopped cilantro, stir until well mixed then cover for another couple of minutes. Squeeze half a lime on top of the seafood and serve immediately with aside of jasmine rice.