Chicken Piccata Recipe

Chicken breasts, pan-fried in butter and olive oil, and doused in an addictive, savory, tangy sauce.

chicken piccata

I’ve so broken my New Year’s Resolution already. “Two posts a week,” I said. Hah! I haven’t written a post in forever. I won’t mention how long. Poor Nate has had to fill in for my lack by writing all about our trip to Hawaii. In the meantime, he has been discreetly trying to prod me to write some recipes (ie. not nag me to write as I get perverse and even more won’t do it).

It’s not like I haven’t cooked anything new. I’ve just been so busy with work since getting back from our vacation that I have not had time to blog. Well, that’s not entirely true…when I am free, all I want to do is sit in front of the computer and play Zuma Blitz (it’s totally mind-numbing and addictive!).

But today, I decided I had to get going again before I lost all my writing chops. So here I am writing about a dinner I made a while ago and one I have made many times—Chicken Piccata.

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Chicken and Kale Soup

An easy, tasty, and healthy soup for a weekday meal.

Chicken and Kale Soup 1

Growing up, I don’t recall eating a lot of greens for dinner at home. I would say that, overall, my mom’s cooking tended to be heavy on the meat and carbs, and light on the fresh vegetables. So, I was glad to hear that, after my mom went through a battle with breast cancer, she had changed her diet to include more greens.

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Korean Jap Chae Recipe

Personally, this was one of the first dishes that I LOVED in Korean food.

korean jap chae and bulgogi

I promised that I would write this recipe down for you last time when I posted on how to make Bulgogi. This recipe calls for a bit more work in terms of prep but the pay-off is really delicious so I think it’s worth it. And if you have spent enough time in the kitchen cutting veggies, then this should not be too hard for you.

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Penang Family Recipe: Pan Fried Phong Pneah

We discovered a delicious Penang family recipe that was almost forgotten.

Pan Fried Phong P'neah

Whenever we go back to Penang, I always make sure that I come home with some goodies. One of the most popular things to take away from Penang (and no, unfortunately, we can’t pack their char koay teow, or Asam Laksa) is the biscuits evidenced by the number of people on our flight back to Kuching hand-carrying boxes and boxes of these wonderful pastries.

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About Us

My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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