Ensaymadas (Filipino Sweet Buns)


I miss Filipino bakeshops!! Have you ever been to one?? It’s like a bakery that is obsessed with butter and sugar. Almost everything is topped or stuffed with a little sweet butter or sugar. Ok, maybe not really, but it’s the ones with the butter and sugar I remember the most. Ensaymadas and Pianomo Rolls were my favorites since I was a little girl. Since there are zero Filipino bakeshops here in Chilé, the only place I’ll find them is in my very own kitchen.

Today, I’m very excited to share this ensaymada recipe. Sweet bread, topped with creamed butter and sugar. And even better when served along side a cup of hot chocolate or coffee. Enjoy!!

And don’t forget to share your thoughts in the comment sections below.


Ensaymadas (Filipino Sweet Buns)

Makes 8 to 12 buns


  • 2 tsp. instant yeast
  • ⅔ cup water (lukewarm)
  • 3 ½ cups of all purpose flour
  • ⅓ cup of sugar
  • ½ tsp. salt
  • 3 large eggs
  • ¼ cup evaporated milk
  • ½ cup unsalted butter, melted (divided, 1/4 cup mixed in the dough and 1/4 cup for brushing)


  • ½ cup of creamed unsalted butter
  • ¼ – ½ cup of sugar
  • *Optional – shredded cheddar cheese

Here’s what you do:

In a small bowl or directly in the measuring cup, dissolve instant yeast in ⅓ cup of lukewarm water. Set aside.


While waiting for the yeast to blossom, whisk together flour, sugar, and salt in a large mixing bowl or stand mixer. Next, add dissolved yeast mixture, eggs, evaporated milk, ¼ cup of melted butter, and remaining ⅓ cup of water. Using a dough hook or a spatula if mixing by hand, mix on low speed for about 2 minutes, then at medium speed for an additional 5 to 7 minutes until a soft sticky dough has formed. Remember, the dough should be soft and sticky, do not over knead this dough. Transfer dough into a greased bowl and cover with plastic wrap or a clean kitchen towel. Allow dough to rest for 15 minutes.


In the meantime, line a baking sheet with parchment paper or prepare ensaymada molds.


Next, divide dough into 8 to 12 pieces. To achieve uniform sizes, you could use a scale, dividing each piece equally weighing at 60 grams each OR without a scale; an ice cream scooper will do the job too. Dust the ice cream scooper with flour, scoop out dough and release straight onto the lined baking pan or molds. This part does not have to be pretty, just scoop and release. Loosely cover the dough with plastic wrap or a clean kitchen towel and allow dough to rest for 15 minutes.


Now time to shape the ensaymadas. In a small bowl, melt ¼ cup of butter and set aside. On a floured surface or mat, roll out or using the palms of your hands, flatten each piece of dough into a rectangle. Dust your hands with flour to help prevent dough from sticking to your fingers. Brush a little melted butter over the top of the dough. Roll dough into a long log, pinch ends together to seal. Then turn dough seam side down or seam side facing inwards, in the direction where you’ll start twirling. Gently start rolling or twirling the dough inwards into a swirl or a roll. Place it back onto the lined pan. Loosely cover buns with plastic wrap or a clean kitchen towel and let it rise until it doubles in size, about 1½ hour.


Preheat oven to 325ºF. Bake rolls for 15 to 17 minutes, until lightly golden. Allow rolls to cool for 30 minutes to an hour before topping with creamed butter and sugar.

Now time to top, brush or spread the creamed butter using a butter knife over the top of the buns. Then, sprinkle sugar over butter or dip the buttered top straight into a bowl of sugar, shake off excess and it’s ready to eat!! Best served at room temperature with a hot cup of coffee. Enjoy.

**If you aren’t able to find creamed butter in the stores, no problem, let’s cream the butter ourselves. Put ½ cup (1 stick) of softened butter in a small mixing bowl. Using an electric mixer, beat or whip butter for 3 to 5 minutes, until the butter is creamed or has a whipped like texture and lightened in color.





Pistachio Fruit Salad


Happy Monday and Happy St. Patrick’s Day! I thought we’d start the week off with something quick, sweet, simple, and GREEN. Perfect for today’s celebrations. This is a delicious fruit salad made with Pistachio pudding mix.  I’ve always made this dessert with canned fruit cocktail, however, fresh chopped fruit would be equally as good too. It is very very simple to make and very very good too!

Pistachio Fruit Salad

Yield: 4 to 6 servings


1 8 oz tub of Cool Whip or Whipped Topping

1 16 oz container of Cottage Cheese

1 3.4 oz pkg. of Pistachio Pudding Mix

1 large (30 oz.) can of Fruit Cocktail, drained

1 cup of Mini-Marshmallows

Here’s what you do:

In a large bowl, whisk together pudding mix and cool whip until well incorporated and pudding mix have completely dissolved. Mix in cottage cheese. Then fold in fruit cocktail (drained from it’s syrup or juice) and marshmallows until well blended. And…it’s ready to be served. This is best served cold.

*If you live in a foreign land and cool whip is not available, use 1 cup of heavy whipping cream instead. Using an electric mixer, beat whipping cream and the pudding mix together until it’s well incorporated. Then add cottage cheese, fruit, and marshmallows and mix until all is well combined. It’s ready.  Cover with plastic wrap and store in the refrigerator until ready to be served.

And don’t forget to share your thoughts in the comment section below. Enjoy!

Pistachio Pudding Cupcakes

Pistachio Pudding CupcakesWith St. Patrick’s Day just around the corner, I thought I’d share a green dessert recipe. I am not Irish and this is not an Irish dessert. This is instead a yummy green colored dessert.  The one thing that I remember most about St. Patricks day is GREEN. You either wear something green all day or you’d get pinched in school. What was that all about?? And we’d bring home paper shamrocks and a bag of gold chocolate coins from school. It makes me smile just thinking about all the fun crafty projects we used to do when we were kids. Aside from crafts, we’d always have green snacks and green desserts. It’s just a GREEN FUN kinda day.

Today, I’m sharing a sweet and moist green cupcake recipe made with Pistachio pudding. My mom made this quite often.  She basically used a box of yellow cake mix and two boxes of pistachio pudding. One box would be mixed into the cake batter and the other prepared with cold milk for the frosting. Simple. Super simple. And Super good. Over the years, I changed it up a little to add my love for cream cheese. I add just a little cream cheese in the frosting and still equally delicious. Looking to make a green dessert without using green food coloring? This is it! Happy St. Patrick’s Day Friends!

Pistachio Pudding Cupcakes

Servings: 24 Cupcakes 


½ cup of vegetable oil

1 ½ cups of sugar

3 eggs

2 ¼ cups of all-purpose flour

3 ½ teaspoons of baking powder

1 teaspoon of salt

1 ¼ cups of milk

1 teaspoon of pure vanilla extract

1 3.4 oz. box of instant pistachio pudding mix


I box of yellow or white cake mix

1 3.4 oz. box of instant pistachio pudding mix


Frosting Ingredients:

1 3.4 oz. box of instant pistachio pudding mix

1 ½ cups of milk

4 oz. or half a block of cream cheese, softened

Here’s what you do:

Preheat oven to 350 degrees F. Grease or line 12-tin cupcake pan with baking cups. Set aside.

In a large bowl, beat oil, sugar, and vanilla until light and fluffy. Beat in eggs together until light and fluffy as well. Next, add flour, salt, and baking powder. Mix until well combined. Gradually stir in milk. Then mix pudding mix just until combined. Next, divide the batter equally into the greased or lined cupcake pan. Then, bake for 20 to 25 minutes in a preheated 350F degrees oven until lightly golden on top. Once the cupcakes are done, let them cool in the pan for 5 to 10 minutes before transferring to a wire rack or platter and cool completely before frosting.


If you are using CAKE MIX, here’s what you do different. Prepare cake batter according to the instructions on the box or package. Add pudding mix to the batter and mix just until combined. Next, divide the batter equally into the greased or lined cupcake pan. Then, bake for 20 to 25 minutes in a preheated 350 degrees oven until lightly golden on top. Once the cupcakes are done, let them cool in the pan for 5 to 10 minutes before transferring to a wire rack or platter and cool completely before frosting.

While the cupcakes are cooling down…let’s make that green pistachio pudding frosting. Here’s what you do.

Pour 1 ½ cups of cold milk in a large bowl. Add the pudding mix. With a wire whisk or electric mixer, beat until well blended. Next, beat in softened cream cheese until well incorporated. It is important for the cream cheese to be very soft to achieve a smooth frosting without lumps or chunks of cream cheese throughout the frosting. Frost cooled cupcakes and it’s ready. Cupcakes are better served at a cool temperature. Leftover cupcakes should be stored in an airtight container in the refrigerator.

Let me know your thoughts in the comment section below. Thanks for stopping by. Enjoy!!



Easy Chocolate Brownies without the Box!!


Brownies were the first dessert I baked without the help of mom or the box when I was just a little girl. And now my little boys love baking them too. It’s a very popular request in our house.

Brownies are one of those really simple sweet comforts to create. No fancy ingredients. And really no frosting necessary either. It’s sweet, fudgy, and chocolatey perfect. Everyone needs a go-to brownie recipe. Get your chocolate fix with this one.



Hershey’s Chocolate Brownie

Prep time: 15 minutes.  Cook time: 20-25 minutes

Yields: 12 to 16 squares


½ cup (1 stick) Butter, melted

1 cup sugar

1 tsp. Pure Vanilla Extract

2 Eggs

½ cup flour

1/3 cup Unsweetened Cocoa Powder

¼ tsp. Baking Powder

¼ tsp. Salt

Optional: ¼ cup of walnuts or ¼ cup of semi-sweet chocolate chips

Here’s what you do:

Preheat oven to 350°F. Grease an 8-inch square-baking pan. Set aside. In a large bowl, mix together butter, sugar, eggs, and vanilla until well incorporated. Mix in cocoa powder, baking powder, and salt until well blended. Next, gradually mix in flour just until combined without over mixing batter. Lastly, and optional, fold in walnuts or chocolate chips. Spread batter evenly in the greased pan.

Bake for 20 to 25 minutes or until a thin crust forms over top and brownies begin to pull away fro the sides of the pan. Next and very important and the most difficult part, allow the brownies to cool completely in the pan before cutting. Serve at room temperature or cold. Enjoy!

*Note: For cake-like brownies, use 1/2 teaspoon of baking powder instead of 1/4 teaspoon.


Hello Again…Macadamia Nut Pancakes with Coconut Syrup

Macadamia Nut a Pancakes with Coconut Syrup

Hello again friends! I know I know, it’s been a while since my last post, but let me just say I have a really good excuse. Okay, being behind on life is not an excuse at all. So an apology would probably be more appropriate. I’m sorry.  The responsibilities of this wonderful life really got the best of me. Mother. Wife. Maid. Cook. Friend. My house was a wreck for 3 weeks straight, me included. It’s a bit embarrassing. I could not for the life of me catch up. Washed the dishes, only to fix dinner and dirty more. Fold a load of laundry, only to have another load waiting in the dryer. Mop the floors, only for Dominic to spill chocolate milk 5 minutes later.  I would like to say I took deep breaths and said everything was gonna to be okay, but I’d be lying. Oh no, I yelled. I got frustrated. I threatened to throw away toys. Oh and yes I ordered pizza. But, as always, we moms survive the day, kicking and screaming, but we survive! Please, please, please, someone tell me this happens to you too. Not that I’d enjoy hearing so, perhaps just ease my mind that this is in fact normal and I am not a horrible mother. Or am I?

Since it’s been a while, I thought I’d pretend it’s the top of the morning and we’re picking up where we left off over a hot cup of coffee. Let’s just say with pancakes too. But you certainly deserve something a little more special for my absence. Macadamia Nut Pancakes with Coconut Syrup. The bits of macadamia nuts in these fluffy pancakes give a delicious crunch, while the coconut syrup really makes these pancakes extra special and very very good. Oh, forgot to mention, this pretend breakfast we’re having is under clear blue skies in Hawai’i. Hello again dear Friends!

Macadamia Nut a Pancakes with Coconut Syrup



Macadamia Nut Pancakes

Yield: 12 Pancakes


2 ½ cups of All-purpose flour

2 tbsp. Baking powder

1 tsp. salt

2 tbsp. Sugar

2 Eggs

2 cups Milk (Whole or 2% )

1 tsp. Pure vanilla extract

1 tbsp. Butter, melted

½ cup of Macadamia nut pieces or chopped

Here’s what you do:

In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, beat egg, milk, butter, and vanilla until well combined. Next, stir wet ingredients into the dry ingredients just until combined. Then, fold in macadamia nuts, again just until combined without over mixing the batter. Set aside and let sit for 10 to 15 minutes. Grease and heat griddle. Once at preferred heat, give your batter a quick stir and ladle about a ¼ to ½ cup (depending on the preferred size of pancakes) onto the hot griddle. Within a minute or two, once bubbles begin to form on the top of the pancake, flip pancake. Then, cook for about another minute or until lightly golden on the other side. Remove from griddle to a serving platter and serve immediately or keep warm under a clean kitchen towel until ready to be served.

Now, the coconut syrup.

Coconut Syrup 

Yield: 1 ½ to 2 cups 


1 14 oz. can of Coconut Milk

½ cup of Sugar

2 ½ tsp. of Cornstarch

Here’s what you do:

Give the coconut milk a shake before opening the can. Pour coconut milk in a saucepan. Spoon 2 tablespoons of that coconut milk into a separate small bowl and mix in cornstarch (in the small bowl) to create a thick paste. Pour cornstarch mixture into the saucepan. Add sugar and stir to combine. Place sauce pan over medium-high heat. Bring coconut milk and sugar to a quick boil, while constantly stirring to prevent lumps. Once it begins to boil, reduce heat to low and simmer until the coconut mixture thickens. Once desired syrup texture is reached, remove from heat and serve warm over pancakes. Enjoy!

And don’t forget to share your thoughts in the comment section below. Enjoy the pancakes!

Happy Valentine’s Day!!

Valentines idea!

Happy Valentine’s Day Friends!! I hope you all have  a wonderful day filled with love and sweets. And just in case you needed some last minute ideas for that sweet tooth…I wanted to share these recipes. Click on the title below each picture for the recipe. Enjoy!! And don’t forget to share your thoughts in the comment section below. Thanks for stopping by!

Red Velvet Cupcakes Red Velvet Cupcakes with Cream Cheese Frosting

Valentine's Chocolate Chip Cookie Soft and Chewy Chocolate Chip Cookie for Two

Red Velvet Cream Cheese Swirl Brownies Red Velvet Cream Cheese Swirl Brownies


Garlic BreadHeart-Shaped Garlic Bread


Valentine’s Day Cooking Activity for Kids – Garlic Bread

Garlic Bread

My boys love to help in the kitchen. Of course they overstay their welcome and dust a little extra flour on the floor, but they’re happy. And if they’re happy, mommy’s happy. After seeing numerous pictures of heart shaped pizzas on Pinterest, I thought it would be a fun activity for Valentine’s Day. Except, if you ever watch my oldest eat a pizza, he’ll take everything off and only eat the bread and as he calls it ‘the red sauce’. And I literally mean everything, including the cheese. So, instead we made just the bread, heart shaped Garlic Bread.

Before getting started I wanted to share a few tips that has helped me to stress free cooking with the kids. It’s important to be prepared prior to calling the little ones in the kitchen.  Set up and pre-measure ingredients, and if possible, give the kids separate stations with separate utensils. It might also help to assign jobs prior to starting. It’ll give them an overview on what to expect and who will do what. Now, that’s not saying there won’t be any questions, you’ll still get the 100 questions during each step. And lastly, my fellow mom, they will make a mess and it’s okay. It’s going to be okay because you will add a clean up step. Have them help you clean up.

This is a very quick and easy dough recipe that I’ve used for many pizza crusts and bread sticks. From start to finish, these heart shaped garlic breads will be ready in less than one hour. Happy Valentine’s Day Friends!

Quick and Easy Garlic Bread

Yield: 10 to 12 servings


2 cups of All Purpose Flour

1 tbsp. of Instant Dry Yeast

1/4 tsp. of Salt

1 tbsp. of Sugar

2/3 cup of Luke Warm Water


3 tbsp butter, melted

1 tsp of garlic powder

Grated Parmesan Cheese

Here’s what you do:

In a large bowl, whisk together 1 cup of flour, yeast, sugar, and salt. Add water and mix until well combined.

Garlic Bread Prep

Next, gradually add the second cup of flour until it forms a smooth and firm dough. Shape dough into a ball and cover with plastic wrap or a clean kitchen towel. Allow the dough to rest for 15 minutes.

In the meantime, dust flour on the board, mat, or counter where the dough will be rolled.Garlic Bread Prep2 Then preheat oven to 350 degree F. Grease and sprinkle cornmeal on a sheet pan. (Cornmeal is optional) After 15 minutes, the dough will have risen, however, not quite doubled in size. Put dough on the surface dusted with flour to prevent sticking. Roll out dough into a flat rectangle about 1/4 inch thick. Ivan Prep DoughUsing a heart shaped cookie cutter, cut out heart shapes. Re-roll scraps of dough and cut out more hearts until all of the dough is used. Place hearts on the greased sheet pan.Heart shaped Dough

Now for the butter topping. In a small microwaveable bowl, melt butter in the microwave. Mix in garlic powder.  Heart doughUsing a pastry brush, lightly brush the tops of the dough with butter. Then generously sprinkle parmesan cheese over the tops as well. Place in a preheated 350 degree oven for 10 to 15 minutes, just until lightly golden on top. Once done, brush the tops with the remaining butter. Serve with your favorite marinara or alfredo sauce for dipping.

And don’t forget to share your thoughts in the comment section below. Enjoy!

Red Velvet Cream Cheese Swirl Brownies

Red Velvet Cream Cheese Swirl Brownies

Red Velvet Cream Cheese Swirl Brownies. My sweet tooth have been driving me to anything red velvet this week. The good thing is that it’s definitely keeping within the Valentine’s theme. The bad thing is, I’ve baked these bad boys twice in two days. They’re so very good and so very addicting. Each bite is sweet, moist, fudgy, and don’t forget the cream cheese swirled in each bite too. I had to share this goodness with you!! Share it with your love on Valentine’s Day or before works too!

This is a very simple recipe. No fancy ingredients. And just 10 minutes to prepare. The hardest part is the waiting part. 30 minutes in the oven. And another 30 to cool. But it’s worth every minute. Happy Valentine’s Day Friends!

Red Velvet Cream Cheese Brownies

Yield: 8 to 12 squares


Red Velvet Layer:

1/2 cup of Butter, melted

3/4 cup of Sugar

1 teaspoon of Pure Vanilla Extract

1/4 cup of Unsweetened Cocoa Powder

1/16 tsp. or pinch of Salt

1 tbsp. of Red Food Coloring

1 tsp. of Vinegar (white or apple cider)

2 Eggs

3/4 cup of All Purpose Flour

Cream Cheese Layer:

1 8oz pkg. of Cream Cheese, softened

1/4 cup of Sugar

1 Egg

1/2 tsp. Pure Vanilla Extract

Here’s what you do:

Preheat oven to 350 degrees F. Grease a 8×8 baking pan.

Let’s start with the Red Velvet Layer.

In a large bowl mix melted butter and sugar together. The remaining ingredients need to be added in the following order, one at a time, mixing in between each addition. Add vanilla, then cocoa powder, salt, red food coloring, and vinegar. Add eggs. Next, gradually fold in flour just until combined. Do not over mix. Set aside 1/2 cup of batter for the top layer. Spread remaining batter in the greased 8×8 pan. Set aside.

Now the Cream Cheese layer:

Beat cream cheese until smooth. Mix in egg, sugar, and vanilla until well combined. Scoop cream cheese mixture over the layer of brownie batter. No perfection needed here.Red Velvet prepThen, dollop the remaining 1/2 cup of brownie batter over the cream cheese layer. Red Velvet Prep2Next, using a wooden skewer or tip of a knife, create swirls throughout the layers moving left to right, then top to bottom. Place in a preheated 350 degree oven and bake for 30 minutes. Now, the most difficult part of the entire recipe, allow brownies to cool before cutting and serving. Enjoy!

And don’t forget to share your thoughts in the comment section below.

This recipe was adapted from Sunny Anderson of foodnetwork.com with a few changes.

 For more sweet recipes, try: Red Velvet Cupcakes with Cream Cheese Frosting; Valentine’s Chewy Chocolate Chip Cookie

Valentine’s Chewy Chocolate Chip Cookie for two


Valentines Chocolate Chip CookieValentine’s Day is less than a week away. Do you celebrate this love holiday? I am a big fan. Flowers, chocolates, cookies, candy, jewelry, and romantic comedy movies. Why not? What’s your plans?

Before having the boys, David and I would eat out and catch a movie, maybe go dancing. Oh how those days are long gone. We are parents now. Some might say, so what if you’re parents, you can still go out. Sure. We could just take our 5, 3, and 2 year olds out with us, wait 45 minutes for a table while the boys are saying “I’m hungry” every 30 seconds, only to get to the table and wait even longer for our food to be served. Not so much a pleasant experience. OR we could pay a complete stranger to look after the boys, since we’re countries away with no grandma near, while having that annoying “I wonder if they’re okay” feeling during dinner. Not so pleasant either. So we prefer to spend Valentine’s at home with the kids. We do dinner with the boys, then after getting the boys in bed, our Valentine’s date begin. We share something sweet while watching a movie. It’s a perfect Valentine’s date for mommy and daddy.

What’s your plans? Need something sweet to share with your Valentine. How’s about a heart shaped Chocolate Chip Cookie for two? It’s sweet, soft and chewy.

Valentine’s Chewy Chocolate Chip Cookie 

Yields: one large cookie


1/4 cup of Butter, soften

1 large Egg

1/2 cup of Brown Sugar, packed

1/2 tsp of Pure Vanilla Extract

1 & 1/8 cups of Flour

1/2 tsp of Baking Soda

1/2 tsp of Salt

3/4 cup of Semi-Sweet Chocolate Chips

Here’s what you do:

Preheat oven to 375 degrees F. Line a heart-shaped pan or 9″ inch round pan with parchment paper for easy removal.

Cookie PrepIn a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Add vanilla and mix well. In another bowl, mix together flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients. Stir in chocolate chips until combined. Cookie Prep2Spread cookie dough into the prepared baking pan. Bake for 12 to 15 minutes or just until lightly golden on top. It’s perfect for sharing!

Thanks for reading and don’t forget to share your thoughts in the comment section below. Enjoy!

For more sweet recipes, try Red Velvet Cupcakes, Chocolate Cream Cheese Cookie Bars, or Blueberry Cream Cheese Squares!


Chicken Picatta

Chicken Piccata

Capers, capers, capers, lemon, and chicken.  Love this combination. Love every last lemony bite. Chicken Piccata. Thin chicken breasts covered in a lemony sauce with capers. It’s one of my favorite chicken dishes that I would always search for on the menu, until I finally made it at home. It’s a very simple recipe that pack so much flavor. It’s great over pasta, or with a side of greens, or just as is.

Looking for a new, but simple weeknight dinner recipe. Chicken piccata needs just a few ingredients, 30 minutes, and a little love. Try it!


Chicken Piccata

Yield: Serves 4


3 to 4 skinless and boneless chicken breasts

1/2 cup of flour

5 tbsp of butter

4 tbsp of extra virgin olive oil

1/3 cup of freshly squeezed lemon juice

1/2 cup of chicken stock

1/4 cup of brined capers, rinsed

1/4 cup of fresh parsley, chopped

Salt and Pepper

Here’s what you do:Chicken piccata prepare

Rinse chicken breasts under cold water and pat dry with a paper towel. Butterfly each chicken breast by slicing in the middle of the chicken horizontally, resulting in a thinner chicken. Then cut each butterflied piece in half. Season chicken with a pinch of salt and a pinch of pepper. Put 1/2 a cup of flour in a shallow pan or platter. Season flour with a pinch of salt and pepper and whisk together. Next, lightly dust each chicken piece in flour, shaking off any excess flour.

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium high heat until butter melts and starts to sizzle. Add half of the chicken pieces and cook for 3 to 5 minutes on each side. To avoid overcrowding the pan and slowing down the cooking process, cook chicken in 2 small batches. Once cooked, transfer chicken to a platter. Add 2 more tablespoons of butter and drizzle in 2 more tablespoons of olive oil. Add the rest of the chicken pieces and cook for 3 to 5 minutes on each side as well. Once cooked, transfer chicken to the platter.

Now to create the lemony sauce. Turn the heat down to low. Add lemon juice, chicken stock, and capers. Turn heat back on medium high heat. Stir sauce while scrapping the brown bits from the bottom and sides of the pan. Bring the sauce to a slight boil, then remove from heat. Give the sauce a little taste, add salt and pepper if needed to your taste. Melt in the last tablespoon of butter and whisk  to blend. Pour hot sauce over cooked chicken. Garnish with parsley and it’s ready for a knife and a fork.  It’s great with pasta, rice, or a side of greens. 

And don’t forget to share your thoughts in the comment section below. Enjoy!

This entry was posted in Dinner.