Chicken/Turkey Uncategorized

Hong Kong Crispy Pan-Fried Noodles

Do you ever feel really intimidated by even attempting to cook some of the gorgeous and tasty noodle dishes served at Chinese restaurants? Yeah, me too. If there’s a silver lining to this whole world pandemic event that is currently going on, having more time on my hands to try cooking nearly anything is it! 

In the past if I was crazing a really solid noodle dish, I would visit a local restaurant. I truly thought I could never quite recreate what those magic kitchens in Chinese restaurants did to food. Enter: Hong Kong Crispy Pan-Fried Noodles. 

One day while frequenting my favorite local Asian market, I encountered these pretty noodles called Cantonese style egg noodles. They look like pretty little bird nests, so obviously I just had to buy them. I had no idea what to do with them. I did a little research and found that they were perfect for making those delicious fried noodles I had only eaten in restaurants. So, I went for it. I took inspiration from all kinds of sources, and came up with what I think is the most finger-licking chicken meal ever. Sorry, KFC. 



8 oz. Hong Kong style noodles or Cantonese style egg noodles

1 large chicken breast, sliced into bite-sized pieces

2 carrots, sliced

1 medium crown of broccoli, florets only

1 cup of shiitake mushrooms, sliced

4 cloves garlic, miced

1 inch piece of ginger, minced

¼  c. water

3 green onions, sliced

½ c. cilantro, chopped

Chicken marinade:

1 Tbsp. mirin

1 tsp. Cornstarch

Pinch of salt


2 Tbsp. soy sauce

2 Tbsp. hoisin sauce

¼ c. mirin

1 ½ c. chicken broth

Slurry (made by combining 2 Tbsp. cornstarch and 3 Tbsp. water)

Salt and pepper

Cook the noodles according to package directions. While the noodles are cooking, mix the sliced chicken with the mirin, cornstarch and salt. Let it marinate for 15 minutes. Drain the cooked noodles.

In a large skillet, add a generous amount of vegetable oil, e.g. 2-3 Tbsp. and turn to medium high heat. Once the oil is hot, place the noodles evenly into the skillet and cook the noodles (like a pancake) until the noodles are slightly browned (6-8 minutes). Flip the noodle “pancake” over and cook the other side for the same amount of time or until both sides are slightly browned and the noodles are crispy. Place the noodle “pancake” on a clean platter. 

Wipe out the skillet and add 1 Tbsp. of vegetable oil. Heat over medium high heat until oil is hot. Add chicken slices and cook until slightly caramelized on both sides, about 3-4 minutes. Set chicken aside.

Wipe the skillet out and add 1 Tbsp. of vegetable oil. Heat over medium high heat. Add garlic and ginger. Stir for 15-30 seconds. Add the carrots, broccoli and mushrooms and stir fry, making sure to add a little water (so the veggies don’t get burned). Cook until the veggies are tender, but not soggy, and the water has cooked off. Add the cooked chicken into the skillet. Pour in soy sauce, chicken broth, hoisin sauce and mirin to the skillet. Then, add the cornstarch slurry and cook until the sauce thickens.

Place the mixture on top of the pan-fried noodles, top with green onions and cilantro and serve.

Chicken/Turkey Pasta Uncategorized

Slow Cooker Sicilian Turkey Meatballs

I’m always a bit perplexed when I see people buying giant bags of frozen meatballs at the grocery store. I think too many people believe that making good meatballs is labor intensive and time consuming, so they take a meal shortcut by using frozen meatballs. The thing is, frozen meatballs never measure up to their homemade counterparts; and oftentimes, they just plain suck. 

This recipe is ridiculously simple, so there’s really no excuse to not make homemade meatballs. In order to make this meal just a little healthier, I opted for turkey in this particular recipe. But because good meatballs are all about ratios of meat/other ingredients, you could easily substitute with a different type of meat, e.g. pork, beef. I have made this many times with beef or a beef/pork combo and it turned out beautifully.


⅓ c. seasoned breadcrumbs

⅓ c. Parmesan cheese, grated

1 garlic clove, minced

3 Tbsp. basil

1 egg 

1.3 lb ground turkey

¼ tsp. salt

¼ tsp. pepper


1 Tbsp. olive oil 

1 small onion, finely chopped

4 garlic cloves, minced

1 28 oz. can crushed tomatoes

2 Tbsp. basil

1 Tbsp. oregano

1 tsp. red pepper flakes

Salt and pepper to taste

Combine all ingredients for meatballs in a large bowl and mix together thoroughly with clean hands. Form meatballs in your hands and set aside on a tray.

Heat olive oil over medium heat. Add onions and cook for 3-4 minutes, or until translucent. Add garlic and cook for one more minute. Pour the garlic, onions, and oil into the slow cooker. Then, add crushed tomatoes, basil, oregano and red pepper sauce into the slow cooker. Finally, gently place the meatballs into the sauce.

Set the slow cooker to low and cook for 4-5 hours. Season with salt and pepper to taste. Serve with your favorite type of pasta! 

Chicken/Turkey Soups Uncategorized

Heartwarming Chicken Soup with Homemade Noodles

Seriously, is there anything more comforting on a cold night than chicken noodle soup? The cold and windy weather over the last couple of days encouraged some comfort food cooking and heartwarming eating. All weekend, the girls and I hunkered down and ate all of the wonderful winter things – cookies, warm bread, and chicken noodle soup. It was such a happy stay-at-home and cuddle under blankets type of weekend.

This chicken noodle soup was just like our weekend: comforting, warm and cozy.  With the addition of wine and Herbes de Provence, along with homemade noodles, this soup accomplishes a depth in taste that most chicken noodle soups just can’t. I wish I had made a double batch!


Shredded chicken: 

2 chicken breasts

1 Tbsp. olive oil

2 cloves of garlic, minced

1 c. chicken broth

Salt and pepper


2 c. flour

2 tsp. salt

3 egg yolks

1 whole egg

 6 Tbsp. cold water

Soup base:

2 Tbsp. butter

2 carrots, chopped

2 ribs of celery, chopped

1 medium onion, chopped

4 cloves garlic, minced

6 c. chicken broth

½ c. red wine

2 bay leaves

2 tsp. Herbes de Provence

1 Tbsp. parsley

Make sure you start your chicken early, as it will take about 6 hours to cook. Place all ingredients for the chicken into a slow cooker and cook on low for 6 hours. When the chicken is finished cooking, shred with a fork. 

For best results, make the noodles a few hours in advance so that they can dry a little. To make the noodles, whisk egg yolks and whites together thoroughly. Then, whisk in water and salt. Next, stir in the flour with a spoon until combined and not sticky. Separate the dough into three balls. Roll each ball out thin and cut into small strips with a sharp knife. Let it dry on a baking sheet for a minimum of one hour.

To make the soup, place a large pot on medium heat and melt butter. Add carrots, celery, onions and garlic to the pot and cook for 5 minutes, or until vegetables are soft. Add bay leaves, Herbes de Provence, parsley, salt and pepper. Add chicken broth and wine to the pot and increase heat to medium high heat. Add cooked chicken and egg noodles and cook for 5 minutes or until the noodles are tender. Remove bay leaves and serve.

Chicken/Turkey Uncategorized

Chicken Piccata

One of my favorite childhood meals was (and still is) the amazing chicken piccata my mom made for us. Science tells us that memories and emotions are closely tied to smells, and for me, this smell evokes such happy memories for me of our family gathering around the table. Even as an adult, I feel so much comfort and joy every time I smell the unique blend of browning chicken, lemons, and capers smell coming from the kitchen. 

Lucky for my daughters, I have passed on this love for chicken piccata to them. They too are comforted by the smell of this special meal coming from the kitchen, and as an added bonus, they even like to help me cook it now. I hope this meal makes you just as happy as it makes me!


1 ½ pounds chicken breasts, pounded thin

½ c. flour

1 Tbsp. olive oil

1 Tbsp. butter

1 ½ c. chicken broth

3 Tbsp. lemon juice

2 Tbsp. cream or whole milk

¼ capers

Chopped parsley

Salt and pepper

Place each chicken breasts into a freezer bag one at a time and pound so that the breasts are an even thickness of about ½ inch. Season both sides of the chicken with salt and pepper. Cover each chicken in a thin layer of flour on both sides.

In a large skillet, heat the olive oil and butter over medium heat. Place chicken breasts in a single layer in the skillet and cook until they are golden brown on both sides. This will take about 5 minutes per side. Set the cooked chicken breasts aside on a clean plate. 

Reduce heat to medium low and add about 2 Tbsp. of flour to the remaining oil in the skillet. Whisk until there are no lumps and the mixture is slightly brown. Whisk in chicken broth and lemon juice a little at a time, then add cream or milk. Simmer until the sauce is reduced a bit, for about 1-2 minutes. Stir in capers and parsley. Return chicken to the skillet and let it soak up the saucy goodness for about a minute. 

Serve immediately with pasta, mashed potatoes or rice.