Honey Mustard Chicken

Hello hello, I'm still alive! I just took some time off from blogging and cooking. It's just that the sizzling weather down here makes me feel so fatigued and drained. Question, how hot is it in your city?

So what's for dinner today? Baked honey mustard chicken! You can definitely grill this just that I didn't want the hassle of cleaning afterwards especially when I'm just cooking for one. Anyhow, I feel this recipe taste much more satisfying when accompanied with a nice green salad. Say goodbye to salad dressings and just let the flavors of the chicken marry with the salad as they dance around your mouth. Wow, that sounded slightly creepy. Enjoy!

I admit garnishing dishes is not my forte

Smoky and Spicy Rub

Why go to an expensive restaurant to get a delicious and juicy steak when you can make it in the comfort of your home? Here is a spicy and smoky rub for steaks, chicken, ribs, or any cuts of meat. All you need to do is rub a couple of tablespoon of dry rub per piece of meat. Grill it in a preheated grill for 3-4 minutes on each side (I used a ridged iron skillet) and finally brush the meat with some Worcestershire sauce mixed with tamarind paste and ketchup. Easy huh? Told you so! You can also mix the wet and dry ingredients together to save time but careful because sugar burns easily.

***Remember the steak needs to be at room temperature before they go on the grill, oven, or skillet***

Breakfast: Hearty Ggyeranjjim

This is my second butchered "Korean" recipe, ggyeran jjim also known as steamed egg mixture. I was inspired by the sweet chef Maangchi's Ttukbaegi ggyeranjjim recipe and made some alterations for a "heartier" result. The dish in itself has a very mild and clean flavor with a spongy tofu texture. You can serve this with rice and/or grilled meat or as an appetizer. 

Please check out her website and videos for more authentic Korean recipes.