A Laotian noodle soup with broth that consists of spice, a little bit of sweetness, and savory buttery thickness from coconut milk. The combinations used in this dish are unbelievably good.

Recipe video above. The dough for this recipe is ridiculously easy to make with only a minute or two of kneading. The bread is soft and pliable so it's perfect for using as a wrap, stuffed with whatever takes your fancy. It's also a great make ahead recipe - the dough keeps for around 3 days. See NOTES for substitutions, including using GLUTEN FREE flour. 30 minute resting time. Recipe VIDEO below.

This post is dedicated to anyone who's ever sprinkled nutritional yeast on their popcorn.

Rowies are a crispy, layered pastry from Aberdeen, Scotland. The secret to them is a combination of lard and butter...and a little bit more butter.

Disclosure: This post is sponsored by The Quaker Oats Company. Thank you for supporting our work here at Food Heaven! Here at Food Heaven, we love a good flatbread. It’s the perfect combination of soft, savory, and tender. I used to think flatbreads were difficult to make, and would reserve enjoying them at a good […]

I think of muffins as a treaty weekend breakfast, but these look so darkly elegant, especially in their matching dark-brown, tulip-skirted party frocks, that they positively beg to be brought out with coffee after dinner. Certainly, while most muffins are at their best pretty well straight out of the oven, the bananas in the mixture make sure these beauties keep their moist, eat-me texture long after those less favoured have staled and lost their allure. For US cup measures, use the toggle at the top of the ingredients list.

One of my all time favorite fair foods, just a little bit healthier ... because it's baked!

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Cooking risottos can be a bit of work, and I personally like to stick to the “traditional” slow stirring of the pot, rather than adding all the liquid at once and letting it cook. I believe the starches do release better with the constant mechanical action of the wooden spoon. I have never run a […]

Sick of chicken yet? Obviously I’m not. I have been eating chicken at least 5 nights a week lately and I’m loving every night even more. This dish was sweet and flavorful. I’m in love with turmeric right now. And it’s awesome for you. Can help fight certain cancers and they’re even looking into whether it can help with Alzheimer’s. Anyway, hope you’ve enjoyed the culinary chicken tour we’ve been making around the world. This one was a for sure to make again. Whenever I get the chance!! THAI GREEN CHICKEN 2 cups cilantro, chopped 1 jalapeno, rough chopped 4 garlic cloves, rough chopped juice of 1 lemon 1/2 cup water 1 onion, chopped 8 skinless, boneless chicken thighs, cubed 1 1/2 t turmeric 1/2 t cinnamon 2 T fat free cream cheese 1 T honey or 1/2 t Splenda Blend first 5 ingredients and set aside. In a skillet, saute onion in a bit of cooking spray, about 5 minutes. Combine turmeric and cinnamon and toss chicken in the spices. Add the chicken to the skillet and cook for another 5 minutes. Add the cilantro mixture, cream cheese and sweetener. Simmer about 15 minutes.

A blog about food, recipes, and most things delicious in life.

My version of the ever-popular British Chinese takeaway dish of shredded sticky and crispy chilli beef with peppers will go from your fridge to your table in around 30 minutes and save you plenty of money!

Got kids? You’ll want to try out this simple oven-baked chicken Parmesan. A few easy tweaks make this recipe kid-friendly without futzing too much with the delicious, well-loved classic flavor.

The beauty of this dessert is that it is silky and rich—so rich, in fact that it's best in small portions. Jamie Oliver generally likes to serve it in...

It has been a whole month since I have written anything. I am still loving my job, and I found out a couple of weeks ago that I will be stay...

This 30-minute spinach and feta stuffed chicken makes the most delicious easy midweek meal. But it might surprise you that it can also be perfect for a special occasion such as Thanksgiving or Christmas. Stuffed with a very simple spinach, feta and sundried tomato stuffing that you don't have to pre-cook or even chop, the chicken is moist and juicy. The light and simple butter lemon sauce is optional, but I don't recommend skipping it. You could call this a 'Cheat's roast chicken dinner'!

Bò Lúc Lắc is such an interesting name. Bò means beef and Lúc Lắc refers to the way you shake the wok or pan to cook the beef. Hence, you'll see it referred to as Shaken Beef. Bò Lúc Lắc is the small cubes of beef that is coated with savory seasonings and hinted with the fragrance of five heavenly spices (pepper, star anise, cinnamon, cloves, and fennel). This is then cooked by shaking the wok until the beef is charred beautifully browned on the outside, keeping it perfectly rare on the inside. I love serving this dish with lettuce and assorted vegetables especially in the spring and summer time. This dish is as tasty as it is beautiful. The charred cubes of beef are arranged on top of a bed of green lettuce or watercress surrounded with gorgeous red tomatoes. To add more protein and color, you can - like I sometimes do - scattered some slices of hard-boiled eggs. The other day, I served my family this Bò Lúc Lắc on a bed of garlic egg noodle mixed with asparagus and mushroom for dinner. I know a dish is good when I don't have to constantly remind my girls to finish their plates. Bò Lúc Lắc is a popular Vietnamese dish. This is an easy shaken beef recipe that's delicious and simple to make. * RECIPE: Bò Lúc Lắc Printable Recipe * Ingredients 1 pound Rib Eye or Beef Sirloin 1 tablespoon Soy Sauce 1 tablespoons Hoisin Sauce 1 tablepoon Oyster Sauce 1 tablespoon brown or white Sugar 1 teaspoon Five-Spice Powder 1 teaspoon Garlic Powder 1/4 teaspoon Black Pepper 3 cloves of Garlic 1 red or white Onion, wedged 2 Tomatoes, sliced 1 bunch Lettuce or Watercress 3 hard boiled Eggs, optional, wedged * Directions Cutting Beef Cut beef into small, about 2/3 inch cubes. Set aside. * Marinating Beef Combine the oyster sauce, soy sauce, hoisin sauce, sugar, five-spice powder and garlic in a bowl. Add the beef and stir to coat. Cover and set aside for at least 10 minutes to marinate. * Preparing Vegetables Arrange lettuce, cilantro, tomatoes, and eggs if used on a serving plate. Set aside. * Cooking Beef Heat the oil in a pan over high heat. Add onion and cook until fragrant and charred. Transfer onion bowl. Set aside. Heat the oil in the same pan over high heat until it begins to smoke. Add the garlic and beef and shake the pan. Cook for 1-2 minutes until the beef is charred but still pink in the center. Transfer to a bowl. If you double the recipe, make a small batch at a time to ensure the beef is charred. Repeat with the oil, garlic and beef. If serving with garlic noodle, click here for the recipe. Add a little less soy sauce mixture than the recipe calls for since the beef is already packed full of flavor. If adding mushroom and asparagus to the noodle dish, heat a pan with butter and garlic. Add sliced asparagus and mushroom. Saute for a couple of minutes then add the soy sauce mixture. Turn of heat. Mix in the noodles and finely chopped cilantro. Saute garlic and onion and use it as a garnish for the Bò Lúc Lắc noodle dish. * Presentation Mix beef and onion together. Place it on top of a vegetable serving plate. Serve on the side with a dipping salt mixture made with a dash of salt, ground black pepper and fresh lime juice. Another way of presenting Bò Lúc Lắc is combining 11/2 tablespoons lime juice, 1 tablespoon fish sauce and 2/3 tablespoon sugar in a large bowl. Drizzle the sauce over the beef plate. Serve immediately. Enjoy Bò Lúc Lắc on a bed of garlic noodle for dinner. Don't forget to drizzle on some sirracha sauce to give it a kick. Open up a bottle of your favorite red and it will pair wonderfully with this dish. Bon Appetite!

A Laotian noodle soup with broth that consists of spice, a little bit of sweetness, and savory buttery thickness from coconut milk. The combinations used in this dish are unbelievably good.

When Little Miss Chatterbox starts a sentence, it goes on and on and on...

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Recipe video above. The dough for this recipe is ridiculously easy to make with only a minute or two of kneading. The bread is soft and pliable so it's perfect for using as a wrap, stuffed with whatever takes your fancy. It's also a great make ahead recipe - the dough keeps for around 3 days. See NOTES for substitutions, including using GLUTEN FREE flour. 30 minute resting time. Recipe VIDEO below.