Sunday, December 1, 2019

Grandma Hoa’s Vietnamese Curry Chicken (Cà Ri Gà)


5 pounds of cut up chicken meat (skin on-boneless thighs are best)
2 tsp curry powder (mix with chicken meat)
2 tsp curry paste (mix with chicken meat)
2 tbsp olive oil

2 shallots finely chopped
4 tbsp chopped fresh garlic
3 tbsp finely chopped lemon grass
3 lime or bay leaves
½ of a jalapeño sliced into thin rings (optional)

2 tbsp of red or yellow curry powder
2 tbsp of curry paste
2-3 tsp salt (to taste)
3 tsp sugar
4 large carrots chopped into 1” segments
4 peeled potatoes cut into 2” pieces
1 large onion chopped into chunks
2 tsp fish sauce

2 cups coconut milk
2 cups half and half


Prep meat and vegetables. Mix two tsp curry powder and two tsp curry paste with raw chicken. Heat olive oil in a large Dutch oven on high. Add garlic and shallots and quickly stir in pan. Add bay leaves and lemon grass. Give a quick stir and reduce heat to medium high. Add chicken and stir to mix ingredients. Add curry powder, curry paste, salt, sugar, carrots, potatoes, onion, and fish sauce. Mix well and cook for five minutes. Add coconut milk and half and half.

Reduce heat to low and cook for approximately 30 minutes. Stir ingredients occasionally. Serve with fresh French bread.

Friday, July 24, 2015

Zucchini Brownies


1/2 cup applesauce
2 small or medium bananas mashed
1 1/2 cup sugar
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup walnut pieces


Preheat oven to 350 degrees F.
Grease and flour an 9×13 inch baking pan.
In a large bowl, mix together the applesauce, mashed bananas and sugar.
Add vanilla and cocoa and mix together.
Add baking soda, salt, and zucchini and mix together.
Add flour and walnuts and mix together.
Spread evenly into a prepared pan.
Bake for 25 minutes until brownies spring back when gently touched.

Thursday, April 9, 2015

So Delicious & Guilt Free Creamy Split Pea & Ham Soup

You will LOVE this recipe for split pea soup because it is so easy to make. You can put all the ingredients in the slow cooker for six to eight hours and when you return all you have left to do is rempove the bones from the ham hock and the bay leaves and run half of the soup through the blender to make it creamy. It is the perfect soup for a rainy spring day. Enjoy!



1 -16 oz.pkg green split peas - rinsed

1 large onion -  chopped
3 large carrots-chopped
1 Tbsp. minced garlic
1/2 tsp. crushed red pepper flakes (adjust to taste)

2 bay leaves
2-32 oz containers chicken stock
1 ham hock or 3/4-1 cup of leftover ham
1 -1 1/2 tsp salt
1/2 tsp fine pepper
1/2 tsp paprika
1/4 cup finely chopped parsley


In a large slow cooker, add all of the ingredients and set on high for six to eight hours

Remove ham hock bones and bay leaves and pour half of the soup into an immersion blender (or regular blender) and blend until thick.

Return thickened mixture to slow cooker and mix with remaining soup. If you prefer a thicker soup, you can add all of the soup to blender in two parts. If you prefer a thinner soup, you can add warm chicken broth, 1/2 cup at a time, until you reach desired consistency.

Makes approximately 12-1 cup servings. Serve with croutons for a boost of flavor!

Sunday, September 21, 2014

So Simple 4 Ingredient Crab Puffs


8 ounces softened cream cheese
6 ounces imitation crab, chopped into small pieces
4 green onions finely sliced
1 pack square wonton wrappers (preferably yellow), about 40-50 pieces
2 quarts peanut oil
Kosher salt


Combine cream cheese, crab, and green onions in a medium bowl and fold with a spatula or your hands until combined. 

Lay one wonton wrapper out on a baking sheet (keep the rest under plastic wrap or a damp towel) and place a small amount of filling in the center (about 1 1/2 teaspoons). Moisten the edges with a wet fingertip, the seal by either folding it in have in a triangular shape. 

Be careful not to allow any air to remain inside as you seal them. Transfer to a large plate, cover loosely with plastic wrap, and repeat until all of the filling is used.

Heat oil in a wok or Dutch oven to 375°F as registered on an instant read thermometer. Carefully add 10 to 12 crab puffs to the oil. Cook, adjust temperature and turn them constantly with a wire mesh spider until crisp and golden brown, about 3 minutes.

Transfer to a paper towel-lined bowl to drain and serve immediately with sweet chili sauce. 

Wednesday, July 30, 2014

Stuffed Cabbage Rolls


1 large head of cabbage (12 large leaves)
1-1/2 lbs. ground turkey
1 lb. ground pork sausage
1 large onion, diced
4 cloves garlic, finely chopped
4 green onions, finely sliced
1 tsp. Worcestershire sauce 
3/4 cup seasoned bread crumbs
salt and pepper to taste 
1 tbsp. paprika 
1/4 maple syrup
1-14.5 oz can garlic and onion diced tomatoes
1-15 oz can tomato puree
1-15 oz can tomato sauce
1 cup meat flavored spaghetti sauce
1 tbsp sugar
1 tsp salt
1 tsp finely ground black pepper
1 pound of fingerling potatoes
olive oil 


Parboil cabbage in a large pot of simmering water, cutting leaves against the core and pull them off into the water and cook until pliable; about 5 minutes.

Let leaves cool slightly.

With a sharp knife, cut the thick membrane or stem off the back of each leaf, being careful not to cut through the leaf.

Mix ground meats with onions, garlic, green onions, Worcestershire, bread crumbs, salt and pepper, paprika, and syrup. Using your hands, mix well until all ingredients are combined.

Depending how big the leaves are, place about 1/2 cup of filling towards the end of the cabbage leaf.

Mix the remaining ingredients in a heavy saucepan and cook over medium heat for about 15 minutes, stirring occasionally. 

Preheat over to 350 degree F. Place completed rolls in a 13 x 9 baking dish and cover with sauce. Cover with foil and bake for 1 hour and 45 minutes. Using a large sheet of aluminum foil, place washed potatoes in foil and drizzle with olive oil and salt and wrap tightly. Place in oven on separate rack during the last 45 minutes of baking.

Remove potatoes from oven and increase heat  to 400 degrees F. Remove foil cover from cabbage rolls and bake for an additional 15 minutes. Remove from oven and serve with roasted potatoes. Enjoy!

Monday, July 28, 2014

Simply Delicious Slow Cooker Teriyaki Chicken


2 lbs boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup rice wine vinegar
1 Tbsp. chopped fresh ginger
1/8 tsp. freshly ground black pepper
1/4 cup cold water
3 Tbsp. cornstarch
sliced scallions 
toasted sesame seeds


Add the chicken breasts to the bottom of your slow cooker in a single layer if possible.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. 

Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

Serve topped with scallions and toasted sesame seeds.

Tuesday, July 15, 2014

Crispy Lemon Chicken


1 1/2 lbs chicken tenderloins
3 tsp soy sauce
2 eggs, whisked
2 tbsp corn starch
3/4 C water
3/4 tsp sugar
1/2 tsp salt
juice of one lemon
1 tsp lemon zest
1 tsp corn starch
1 drop yellow food coloring, optional

toasted sesame seeds, optional
thinly sliced green onions, optional


Clean and cut chicken into small pieces and marinate with soy sauce and pinch of salt and keep aside for ten minutes.

Mix the ingredients under two and make a batter. Heat oil in a pan. Dip the marinated chicken in the batter and deep fry in batches for four to five minutes till it is crispy and golden brown. 

Drain into paper towels and set aside.

water, sugar, salt, lemon juice, lemon zest, corn starch, and yellow food coloring (optional) into a sauce pan over medium heat, whisk and allow it to simmer and thicken. Place the chicken in a serving dish and drizzle the sauce all over the chicken. Sprinkle roasted sesame seeds and chopped green onions (optional). Serve with Jasmine rice.

Recipe shared from: www.