Herby Chicken Oven Skillet!

In this easy skillet meal, seared boneless chicken thighs are nestled on a bed of herbs, browned whole garlic cloves and greens before the pan is popped into the oven to roast until golden. Just before serving, butter, lemon zest and olives are tossed into the pan drippings, adding creaminess and a tangy, salty spark to the sauce. Serve this over rice or with roasted or mashed potatoes, or with bread for soaking up the drippings.

Ingredients

• 6garlic cloves, 5 smashed and peeled, 1 finely grated or minced
• 1teaspoon kosher salt (Diamond Crystal, or use ½ teaspoon Morton), more as needed
• 1teaspoon ground coriander
• Large pinch of red-pepper flakes
• 1½ to 1¾ pounds boneless, skinless chicken thighs (see Tip)
• 1bunch scallions
• About 1 large or 2 small bunches kale, collard greens, mustard greens, mature spinach or other hardy greens (12 ounces)
• 2tablespoons extra-virgin olive oil, more as needed
• 1cup chicken stock or water
• 1cup chopped soft herbs, such as cilantro, dill, mint or basil, or a combination, more for serving
• 2tablespoons unsalted butter
• 1lemon, zested and halved
• 1 to 3tablespoons chopped olives or capers (optional)

Steps

1. Heat oven to 425*F. 
2. In a tiny bowl, stir together minced garlic, 1 teaspoon salt, coriander and red-pepper flakes. 
3. Rub all over chicken, then set aside to rest at room temperature.
4. Thinly slice the scallions, separating the white and green parts.
5. In a bowl, microwave the frozen spinach for 5-8 minutes.  Squeeze out excess water.
6. Heat a 10-inch ovenproof skillet over medium-high. 
7. Add oil and smashed garlic cloves, stirring to coat garlic in oil, then add chicken. Cook, stirring the garlic occasionally, until chicken is deeply browned on one side, 4 to 5 minutes. Turn chicken and cook for 1 to 2 minutes on the other side, just until no longer pink (the chicken will still be very raw inside). Transfer chicken to a plate but leave garlic in the pan.
8. Stir in scallion whites (save the greens for later) and a pinch of salt. Cook, stirring, until softened and lightly browned, 1 to 2 minutes. Stir in stock, spinach, herbs, and a drizzle of oil. Bring liquid to a simmer.
9. Nestle chicken into skillet, browned side up, and pour in any juices from the chicken plate. Transfer skillet to oven and cook, uncovered, until chicken is cooked through, 20 to 25 minutes. Remove pan from oven and transfer chicken to a plate.
10. If pan juices are watery, bring to a simmer over high heat and cook until thickened slightly. Add scallion greens, butter, lemon zest, and olives to the pan, stirring until the butter melts. Squeeze in a little lemon juice, then taste and add more salt and lemon juice if needed. Return chicken to the pan and toss with the saucy greens. 
11. Serve with rice pilaf.  

Chicken Shawarma and Tom/Cuke Salad

Good enough for the Avengers, good enough for us.

Ingredients

Shwarma

• 1 tbsp ground cumin
• 1 tbsp turmeric powder
• 1 tbsp ground coriander
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp ground cloves
• 1 tsp cayenne
• 5 boneless, skinless chicken thighs
• 1 large yellow onion, chunky sliced
• 2 tbsp of lemon juice
• 1/3 cup extra virgin olive oil

Tomato/Cuke Salad

• 3 cups diced fresh tomatoes
• 1 large hot-house cucumber, diced and seeded
• 1 tbsp dried onion pieces
• 1 tbsp dried parsley
• 1 tbsp salt
• 1 tbsp black pepper
• 1 teaspoon ground Sumac
• 2 tablespoons extra virgin olive oil
• 1 tbsp lemon juice

Instructions

1. In a gallon freezer bag, mix the spices - cumin, turmeric, coriander, garlic powder, smoked paprika and cloves. .
2. Trim the chicken thighs and slice into small bite-sized pieces.
3. Add the chicken to the spices and toss to coat. Add the onions, lemon juice and olive oil. Toss together again. 
4. Cover and refrigerate for 3 to 24 hours.
5. When ready, preheat the oven to 425*F.
6. Spread the marinated chicken with the onions in one layer on sheet pan with parchment paper. 
7. Roast for 30 minutes in the 425 degrees F heated-oven. 
8. While roasting, make the tomato/cuke salad.
9. In a large mixing bowl, add the tomatoes, cucumbers, and parsley. Season with kosher salt and toss. 
10. Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss.
11. To serve, warm pita pockets up. Spread a little Tzatziki sauce, add shawarma, lettuce, and tomato/cuke salad.

Turkish Beef Bowls with coleslaw

This quick dinner of spiced ground beef, coleslaw, rice, and cooling yogurt combines elements of two Persian classics:  grilled kebabs and meze-style coleslaw.  

Beef Ingredients

• 2 cups full-fat or low-fat Greek yogurt 
• 1/2 cup cucumbers, grated on the large holes of a box grater
• 3 tablespoons finely chopped mint,
• 1 large garlic clove, finely minced 
• 1 pound ground beef (preferably 80% lean) or ground lamb 
• 1 small yellow onion, grated on the large holes of a box grater (see Tip)
• 1 teaspoon ground turmeric
• 2 teaspoons kosher salt (such as Diamond Crystal)
• Freshly ground black pepper
• ¼ cup walnut halves or pieces
• 2 tablespoons dried cherries
• white rice, for serving

Coleslaw Ingredients

• 1 bag of tricolor coleslaw mix
• 1 medium onion (peeled & thinly sliced into half moons)
• 1 medium sweet green apple (washed)
• 3 tablespoons greek yoghurt
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise
• 1 tablespoon dijon mustard 
• 1 lemon (juiced)
• 1 orange (juiced)
• 1 teaspoon cumin
• 1 teaspoon chili flakes

Steps

1. Beef
1. Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.
2. Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.
3. Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes.
4. Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more.
2. Coleslaw
1. Add coleslaw mix to a large bowl
2. Add the sliced onion to the bowl 
3. Slice your apple into quarters, lengthways and remove the core from each quarter
4. Grate the flesh into the bowl and discard the skin that will be leftover in your hand
5. Now add your lemon juice (this will help prevent your grated apple from going brown)
6. Add your mayonnaise, mustard and yogurt
7. Stir your mixture together and do a taste test
8. If you like a sweeter coleslaw, add the orange juice
9. Loosen your mixture with a drizzle of olive oil and add your cumin and chili
10. Mix everything together and do another taste test
3. Serve with warmed pita or rice.

Feta Zucchini Savory Pancakes

Serves one.

Ingredients

• 1/2 cup oats
• 1/2 cup cottage cheese
• 1 lean scoop whey powder
• 1/2 tsp baking powder
• 1 egg
• 2 tbsp of milk (enough to make mixer work)
• 1/2 tsp lemon juice
• 1 serving feta (around 1 oz)
• 2 cups shredded zucchini
• black pepper to taste
• minced garlic
• minced onion

Steps

1. In a mixing cup add - oats, cottage cheese, whey, baking powder, egg, milk and lemon juice.  Blend well.
2. When shredding zucchini, squeeze well to remove as much water as possible.
3. Transfer to a bowl and add feta, zucchini, and spices.  Mix well.
4. Heat a pan to medium, add batter in small batches and let it cook until there are lots of bubbles forming.  Then flip and cook for a few more minutes.

Kimchi (Napa Cabbage)

Ingredients

• 3 pounds napa cabbage
• 1/3 cup salt
• 2 tbsp sweet rice flour
• 1 tbsp sugar
• 1 cup water
• 4 cloves crushed garlic
• 1 tbsp ginger paste
• 1 onion, roughly chopped
• 1/3 cup fish sauce
• 1 cup gochugaru
• 1 leek, chopped
• 1 bunch green onions (diagonally sliced)
• 1/2 cup carrot, julienned
• 1/2 cup daikon, julienned

Instructions

Yields 2 quarts of kimchi

1. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
2. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
3. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).  1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
4. Drain the cabbage and set aside.
5. Make porridge by putting water and sweet rice flour in a pot, mix well, and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
6. Add sugar. Stir and cook for a few more minutes until it’s translucent.  Cool it down.
7. Place the cold porridge into a food processor. Now you will add all your ingredients one by one.  Add fish sauce, hot pepper flakes, crushed garlic, minced ginger, and minced onion.  Blend until well mixed, about 30 seconds.
8. Get out a bowl and add green onions, chopped leek, Korean radish, and carrot.
9. Mix all ingredients well and your kimchi paste is done.
10. Put the paste in a large basin and add all the cabbage. Mix by hand.
11. Put the kimchi into an onggi or glass jar and store at room temp.
12. Two days later, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.
13. Leave it at room temp longer for more sourness (for kimchi-jjigae).  Refrigerate in a glass jar for up to 8 weeks.

Dongchimi (Daikon kimchi)

Ingredients

• 2 lbs Korean radish (or daikon), sliced
• 1 tbsp sea salt
• 2 tbsp sugar
• 2 tbsp sea salt
• 4 cups water
• 1 roughly chopped onion
• 1 Asian pear, roughly chopped
• 1 red apple, roughly chopped
• 3 scallions, cut into pieces
• 6 garlic cloves
• 1 large piece of fresh ginger, sliced
• 1 thinly sliced chili pepper or jalapeño 

Instructions

1. Peel the radish and slice into 2-inch long sticks. Place the sticks in a bowl and sprinkle 1 tablespoon salt on top. Toss using your fingers to evenly cover them with salt and let sit for 20-30 minutes, until the daikon has soften.
2. Meanwhile, pour the water into a pot and add the sugar and remaining 2 tablespoons of salt. Turn the heat to low and stir until the sugar and salt have dissolved. Turn the heat off and let the liquid cool to room temperature.
3. Rinse the daikon sticks under running water to remove the excess salt, until the sticks feel squeaky clean. Drain and gently squeeze the pieces to remove excess water.
4. Place the onion, Asian pear, apple, scallions, garlic cloves, ginger, and chili pepper at the bottom of a kimchi container or jar, and place the daikon sticks on top. Pour the salt and sugar water into the container and close with a lid. Make sure that all the vegetables are submerge under water by pressing them down.

Leave it to ferment at room temperature for 48-72 hours then refrigerate for up to 8 weeks.

Best Hamburger Recipe

Ingredients

• 2 pounds ground beef
• ½ cup crushed saltine crackers or Panko breadcrumbs
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 2 tablespoons milk
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper

Instructions

1. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)
2. Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties.
3. Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
4. Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
5. For thick patties: Grill or fry the patties for 3-4 minutes per side.
6. For thin patties: Cook on the griddle for 2 minutes per side.
7. Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.

Zucchini pancakes - high protein style

Makes 2 servings 
400 calories, 30 grams protein, 20 grams fat

Ingredients

• 1/4 cup almond flour 
• 1/4 cup rolled oats 
• 1/4 cup brown sugar 
• 1 tsp baking powder
• 1 tsp cinnamon
• nutmeg
• allspice
• 2 scoops protein powder
• 1 tsp vanilla
• 1/2 cup cottage cheese 
• 1 whole egg + 1/3 cup egg whites (or 3 whole eggs) 
• 1/2 cup shredded zucchini (squeezed out)
• 1/4 cup crushed walnuts
• chocolate chips (optional)

Steps

Add all ingredients except zucchini, walnuts, and chocolate chips into ninja blender cup and blend. Fold in other ingredients and cook

Weathertop Lemon Curd

This is our flavor tweaks of the traditional lemon curd recipe.

Ingredients

• 4 egg yolks
• scant 1/2 cup of white sugar
• zest of 2 good sized lemons
• 2/3 cup of lemon juice
• 6 tbsp of salted butter

Steps

1. Set up double boiler (glass bowl over pot with 2 inches of water).  Bring to boil then turn down to 4.
2. Add yolks, sugar, zest and lemon juice to the double boiler.
3. Begin stirring with a silicon whisk and continue until the curd reaches 170*F.
4. Remove from double boiler and whisk in the butter.
5. Put in jar to set in fridge.
6. Yields 1.5 cups

Mom's Cottage Cheese Pancakes

It had 3 ingredients originally, but it didn't rise at all like the pictures. Liars!  Modded.  Best served with quarts of fresh blueberries and a pint of lemon curd.

Ingredients

• 1/2 cup of cottage cheese
• 1/2 cup of oats
• 2 eggs
• 1/4 tsp of baking powder (try 1/2 tsp next time)

Steps

1. Put all ingredients in smoothie cup and blend the hell out of it.
2. Cook 2 minutes on a side on medium heat in skillet (cover skillet).

Sriracha Avocado Hollandaise

Serve over roasted potatoes, roasted asparagus, and poached eggs. 

Ingredients

• 2 avocados, chopped roughly
• 1 tbsp lemon juice
• 1/2 cup hot water
• 1 tablespoon extra virgin olive oil
• 1 tsp red pepper flakes
• 1 tbsp sriracha sauce
• 1 tsp black pepper 

Instructions

1. Drop avocado and lemon juice in a blender. Blend till smooth.
2. Pour in hot water, pepper, and sriracha. Blend again.
3. With the blender ‘on’, drizzle in olive oil. Blend till smooth.
4. Season with pepper.

Chemen Dip (Ali Baba clone)

A fantastic dip served with pita and mezze.

Ingredients

• 500-750 grams tomato & pepper paste
• 1/2 cup olive oil
• 10 cloves garlic
• 1 tbsp cayenne pepper
• 1 tbsp cumin
• 1 tbsp mint
• 1 tbsp black pepper
• 1 cup walnuts, chopped

Instructions

1. Put the olive oil in the pan and heat it.
2. Add the tomato and pepper paste and cook, stirring constantly.
3. Mix in the spices and crushed walnuts.
4. Add the crushed garlic and cook for a few more minutes, stirring.

Esme Recipe (Ali Baba clone recipe)

Ezme is a classic Turkish sauce, condiment and appetizer that’s usually served with mezza.

Ingredients

• 1 lb of paste tomatoes
• 1 sweet onion
• 1 red bell pepper
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1 tbsp tomato paste
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp sumac

Instructions

1. Chop the tomatoes very finely and place them in a bowl. Chop the onions and peppers very finely as well and add them to the tomatoes.
2. Add the minced garlic and finely chopped parsley to the vegetables and stir to combine.
3. Add in the tomato paste, olive oil, lemon juice, salt, pepper, Aleppo pepper and sumac to the chopped vegetables. Stir well and make sure all the ingredients are well combined.
4. Refrigerate for 30 minutes and serve as mezze, sauce or salad.

Laksa soup

Ingredients

• 4 cups (500 ml) chicken stock / bouillon added to water
• 1.5 tbsp oil
• 4 garlic cloves minced
• 1 inch piece of ginger, finely grated or 1 tbps ginger paste
• 1 tbps lemongrass
• 2 birds eye chillis, finely chopped or 1 tbsp red pepper flakes
• 1 cup laksa paste 
• 2 x14 oz can lite coconut milk 
• 1 tbsp fish sauce 
• 1 tbsp lime juice
• 6 oz of vermicelli noodles, dried
• 1 can of mung bean sprouts
• 1 package of  tofu puffs, cut in half

Instructions

1. Heat oil in a large saucepan or small pot over medium low heat. 
2. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. 
3. Cook for 1 minute.
4. Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
5. Add chicken stock, coconut milk, and fish sauce. Place lid on and simmer on for 10 minutes.
6. Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. 
7. Leave on turned off stove with lid on for 5 minutes.
8. Prepare noodles per packet directions.
9. Divide noodles between 2 bowls. Pour broth over noodles. 

Chicken Pho

Ingredients

Charred aromatics:

• 1 tbsp oil , vegetable or canola (or other plain oil)
• 2 onions , halved (skin on fine)
• 2" piece of ginger 
• 1 cup shredded carrots
• 6 oz sliced shiitake mushrooms
• 1 bell pepper, finely sliced
• 1.5 lb chicken thighs

Pho Soup Broth:

• 2 quarts water
• 1 small bunch cilantro (Note 2)
• 5 star anise pods (was short in photo & video!)
• 1 cinnamon stick
• 4 cloves
• 2 tsp fennel seeds
• 2 tsp coriander seeds
• 8 tsp fish sauce
• 6 tsp white sugar
• 1 spoon of chicken bouillon

Noodle Bowls:

• 12 oz dried rice noodles

Toppings - help yourself

• 1 can bean sprouts (Note 3)
• 1 small bunch cilantro (Note 4)
• 2 limes , cut into 4 wedges
• Sriracha
• Jalapeno chillies , finely sliced

Instructions

BROTH:

• Saute onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
• Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
• Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
• Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
• Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
• Keep broth warm until ready to serve
• Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)

ASSEMBLING:

• Place Toppings out on the table.
• Reheat chicken (can briefly dunk in broth!).
• Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
• Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
• Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

Notes

1. Chicken - or a whole chicken. Don't reduce chicken weight, you will lack flavour in broth. If you're short, throw in a wing or drumstick etc to make up the weight.

Can't shortcut this with breast or boneless thigh - need to use skin on chicken with bone in so it can withstand the cook time, and also dark meat imparts way more flavour into broth.

2. Coriander/cilantro - small bunch quantity: if you bundled it all up, it should roughly equal 1 1/2 cups. Around 5cm/2" diameter around base, 20cm/8" tall (you can chop most leaves off to use for topping, and use stems plus some leaves for broth)

3. Bean sprouts - tend to be a bit floppy and smelly from non Asian stores. To perk them up, put in container, cover in water, refrigerate 12 hours. Drain, let dry then use per recipe. If you change water daily, beansprouts will keep for a week using this storage method.

4. Herbs - these 3 herbs are a classic combination for pho. If you have 2 of three, it's still going to seem like an authentic eating experience. If I really had to only pick one, I'd choose either coriander or Thai Basil. Thai Basil can be substituted with normal basil (but not if it's the only herb you're using).

5. Pot - don't use a cast iron pot as the base will be charred and you may need to scrub. Pot should be at least 6 litres/quarts big. If it's smaller, you can hold back some water and add it as the chicken shrinks/water evaporates (been there, done that!)

6. Clear broth - gentle simmer and scooping off scum is the path to a lovely clear broth!

7. Leftover chicken - you won't even use half the chicken for the Pho. Chicken nicely infused with Asian flavours, so use it for things like: fried rice, Chinese Chicken Salad, Vietnamese Noodle Salad, Peanut Noodle Salad, Chinese Corn Soup, or toss it into a Chicken Stir Fry or Stir Fried Noodles.

8. QUICK Pho using store bought chicken stock - follow recipe but make following changes:

• Do not use thighs, use 500g/1lb chicken breast instead
• Use 6 cups low sodium chicken stock + 1 cup water (instead of just water)
• Reduce fish sauce to 3 tsp, use NO salt
• Char onion & ginger per recipe
• Put all spices, stock and water in pot with breast. Simmer 10 min until breast cooked, remove and shred
• Simmer remaining liquid for 30 min with lid open ajar, reduce to 1.5L/1.5Qt. Strain, proceed with recipe (except NO extra salt in broth).

9. Servings - this will make 4 generous size servings (1.5 cups broth per person, makes a dinner size serving for a person with a very good appetite), 5 sensible servings, or 6 lighter servings (good for a light lunch).

10. Storage - make the broth and freeze for 3 months, or refrigerate up to 5 days. Reheat until piping hot. Do not be tempted to scoop off chicken fat that firms up in fridge - it's essential for flavour in broth and mouthfeel!

All toppings and noodles must be made fresh.

11. Nutrition is per serving, assuming 4 generous servings. I've had to make an educated estimate of the calories from the chicken, noting that while we extract the flavor and some of the fat into the broth, most of the chicken recipe is not used in the recipe.

Nutrition

Calories: 501cal | Carbohydrates: 87g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 1486mg | Potassium: 352mg | Fiber: 4g | Sugar: 9g | Vitamin A: 18IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2mg

Another great recipe by recipetineats.com

French Toast Casserole

 This a modification of a commonly found online recipe a la Carol.

Ingredients:

For 1 serving:

• 2 pieces of Dave's bread
• 1 egg
• 1/3 cup soy milk or milk
• 1/6 tsp vanilla
• 4 tsp maple syrup
• Cinnamon to taste
• 1/2 cup fruit

For 6 servings:

• 10 pieces of bread
• 6 eggs
• 1 3/4 cup milk 
• 1 tsp vanilla
• 1/2 cup maple syrup
• Cinnamon to taste 
• 2 cups frozen or canned fruit
• 1 can of Oregon cherries, drained
• 1/2 cup of frozen berries, thawed in microwave

Steps:

1. Preheat oven to 375*F.
2. Tear the bread into smaller pieces and add to small container for one serving or 9 x 13 for 6 servings.
3. Mix egg and all other liquids besides fruit.
4. Dribble fruit evenly over the bread.
5. Pour egg mixture over all of the eggs and push down to make sure they are all soaked.
6. Baking
1. For one serving, 25-35 minutes
2. For six servings, 60 minutes.

Nuoc Cham Sauce

 This is a modification of the original recipe for Vietnamese Chicken Meatballs to make the sauce alone.

Ingredients

• 2 garlic cloves, minced
• 2 tsp red pepper flakes (hot as you like)
• 2 tbsp brown sugar
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp rice wine vinegar
• 1/4 cup mint leaves, chopped
• 1/2 cup cilantro leaves, chopped

Steps:

1. Add all ingredients together in small bowl.
2. You're done.

Miang Kam Sauce

This is the modification of our original Miang Kam recipe, just to make the sauce.

Ingredients:

• 1/2 cup smooth peanut butter
• 1/2 cup shredded dried coconut
• 1/4 cup brown sugar
• 2 Tbsp fish sauce
• 2 Tbsp lime juice
• 1-2 Tsp red pepper flakes
• 1/2 cup water

Steps:

1. Place all ingredients in a small saucepan together. 
2. Bring to a boil, then lower heat and simmer for 5 minutes, stirring frequently to make sure all the ingredients are well blended and the sauce as smooth as possible. 
3. Transfer to a sauce bowl and allow to cool to room temperature before using. The sauce will thicken more as it cools.