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Crispy Herb Baked Chicken

4 servings 557 cals

2/3 cup dry potato flakes
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 chicken, skin removed, cut into pieces
1/3 cup butter, melted






Ready In 1 h

Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
Bake for 45 to 60 minutes, or until chicken is tender and golden brown.



Yakitori Don

4 servings 587 cals

1 whole chicken, cut into pieces
1 tablespoon grated fresh ginger root
1 clove garlic, crushed
3 tablespoons white sugar
2/3 cup soy sauce
1 tablespoon sake
1/4 cup mirin (Japanese sweet wine)
2 tablespoons cooking oil


Ready In 1d 40m
Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.


Drunken Mussels

2 servings 553 cals

2 tablespoons butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
1 lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2 lemon wedges for garnish



Ready In 20 minutes

Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.


Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.

Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.

Serve with grilled bread and lemon wedge


Crock Pot Honey Sesame Pulled Pork

Carmencitta Magazine - Honey Sesam Pulled Pork 1

2 1/2 pounds (1,125 g) pork roast, diced into 6 pieces
1/2 white onion, diced
4 cloves garlic, smashed with the side of a knife and peeled
1/4 cup (60 mL) soy sauce
1/4 cup (45 g) dark brown sugar
2 tablespoons (30 mL) honey
1 tablespoon (11 g) sesame seeds
1 tablespoon (15 g) corn starch
3 Thai chili peppers, sliced

Carmencitta Magazine - Honey Sesam Pulled Pork 2Method:

In a crock pot, add the pork roast, onion, garlic, soy sauce, brown sugar, honey and sesame seeds; stir until the pork is coated with the other ingredients. Cook on high for 4 hours.

Transfer the pork to a cutting board and shred using two forks.

In a pot, add the reserved juices from the crock pot and whisk in the corn starch. Cook on medium-high heat until the sauce thickens. Stir in the chili peppers and shredded pork.

Serve the pork over steamed white rice.


  • Carmencitta-Magazine-PINEAPPLE-CHIPOTLE-SHRIMP-SKEWERS-2.j1 pound large raw, peeled and deveined shrimp ( 21-15 or 16-20 size)
  • 1 pound pineapple chunks- cut to same thickness as shrimp ( about ¾ inch thick)
  • Marinade:
  • 3 tablespoons olive oil
  • 1 lime – ⅛ cup lime juice and it’s zest
  • 1 orange- ¼ cup orange juice
  • 1 tablespoon honey or maple
  • 3 cloves rough chopped garlic
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon chipotle powder, more for spicy ( or ½ of a canned chipotle chili in adobo sauce)
  • Garnish – limes, cilantro, Jicama Mango Slaw
  1. Soak skewers if using wood.
  2. Place shrimp in a bowl or ziplock bag.
  3. Blend marinade ingredients together in a blender until smooth.
  4. Pour marinade over shrimp and marinate 30 minutes or overnight. Prep pineapple.
  5. Pre-heat grill to medium.
  6. Drain the marinade from the bag or bowl into a small sauce pan.
  7. Skewer shrimp and pineapple, alternating on skewers ( Skewer pineapple the flat way so shrimp and pineapple are about the same wide, and both lay flat on the grill. That way you will have good grill marks on both. This should make 10-12 x 10 inch skewers.
  8. Give the marinade a quick simmer, until it thickens and darkens a bit. Turn heat off
  9. Grease the grill well.
  10. Lay the skewers down, grilling each side about 3 minutes, or until good grill marks develop, and shrimp is cooked, but not overcooked.
  11. Place on a serving platter. Drizzle with reduced marinade or lime.
  12. Serve immediately.


  • Carmencitta Magazine - NORDIC NICOISE SALAD W WATERCRESS, SMOKED SALMON & DILL 28 baby potatoes
  • 2 eggs (optional), boiled to your liking
  • 1 cup snap peas
  • 1-2 Turkish cucumbers (or use English)
  • ½ fennel bulb, shaved (optional)
  • 4-6 radishes
  • 1 bunch watercress
  • 6 ounces smoked trout, smoked salmon, lox, pickled herring or smoked/cooked sardines (or sub cannellini beans or baked/smoked tofu for a vegetarian option)
  • 1 tablespoon capers
  • fresh dill
  • Other optional additions: pickled red onions, fresh sprouts, chive blossoms, nasturtium petals, sliced avocado, blanched green beans or other veggies, a dollop of plain yogurt, toasted rye croutons, or rye crisp, crumbled.
  • Nordic Nicoise Dressing:
  • ¼ cup olive oil or grape seed oil
  • 2 tablespoons champagne vinegar or lemon juice
  • 1 teaspoon whole grain mustard
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon chopped fresh dill
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper (or black)
  • 1-2 teaspoons fresh grated or prepared horseradish
  • pinch sugar
  1. Place the baby potatoes in a pot of water and boil, then simmer until tender, about 20 minutes. Add the snap peas in the same water during the last minute to quickly blanch. Drain. Rinse under cold water.
  2. At the same time boil the eggs, either soft or hard – your preference. Peel and halve.
  3. While the eggs are boiling, stir the dressing ingredients together in a small bowl with a fork, tasting and adjusting.
  4. Prep the veggies. Using a veggie peeler, shave the cucumber into ribbons (or just slice into rounds)
  5. Slice the radishes, slice the fennel.
  6. Assemble the salads. Lay a bed of watercress on the bottom of two bowls. Top with cucumbers, radish, fennel, fish, eggs, pickled onions, capers and fresh dill. Scatter blossoms around the top. Feel the joy 😉
  7. Dress the salad right before serving.
  8. Add a dollop of yogurt for extra richness if you like…. and serve with rye crisp.

Garlic Herb Sauteed Mushrooms

Carmencitta Magazine - Garlic Herb Sauteed Mushrooms

1 tablespoon olive oil
8 oz cremini or white mushrooms, bottom parts trimmed
2 cloves garlic, finely minced
3 pinches salt, or to taste
1 teaspoon chopped parsley leaves
Parmesan cheese, for topping


Clean the mushrooms with cold running water, drained and pat dry with paper towels.

Here is a super-easy, healthy, absolutely nutritious and delicious dish that takes only 10 minutes from prep to dinner table. I sauteed the mushrooms with olive oil, garlic, parsley, seasoned with a bit of salt, and topped with some shredded Parmesan cheese. It goes well with simple noodle dishes such as garlic noodles, parmesan garlic noodles, or as a side to your main entrees.

Thai Green Curry

Carmencitta Magazine - Thai Green Curry

1 1/2 tablespoons oil
2 tablespoons green curry paste, Mae Ploy brand preferred
8 oz chicken breast, cut into bite-sized pieces
1/2 cup coconut milk
1/2 cup water
4 oz bamboo shoot
5 kaffir lime leaves, lightly bruised
2 red chilies, cut into thick strips
1 tablespoon fish sauce
1 tablespoon sugar or palm sugar (preferred)
1/4 cup Thai basil leaves


Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.

Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.

Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.





  • 1-2 Tablespoon oil (peanut oil gives this great flavor!)
  • ½ cup onion- diced
  • 2 teaspoons finely chopped ginger
  • 1 cup chopped veggies (optional) of your choice: mushrooms, red bell pepper, zucchini, peas, carrots
  • ½ cup kimchi- chopped
  • 2 cups day-old cooked rice
  • salt to taste
  • ½ teaspoon soy sauce (optional, only if necessary)
  • pepper to taste
  • ¼ cup chopped scallions
  • ⅛ cup cilantro
  • 2 large eggs
  • 1-2 Tablespoons oil for frying eggs (or poach)
  • Garnish – Sriracha Sauce and fresh cilantro



  1. In a large skillet, heat the oil over medium-high heat.
  2. Add onion and saute for 2-3 minutes, stirring, then turn heat down to medium.
  3. Add ginger and veggies. Saute until ginger is fragrant and veggies are tender, stirring often, about 5-7 minutes.
  4. Add chopped kimchi, and cook until heated through, about 1-2 minutes.
  5. Add rice, and continue cooking and stirring until warm and combined, about 3 more minutes.(Add a bit more oil or a little water if too dry.)
  6. Add salt, taste and adjust. *Kimchi adds a lot of saltiness, so add salt sparingly and to taste, as each kimchi is different. If tasting bland, add soy sauce.
  7. Stir in the scallions.
  8. You could also stir in a handful of greens at this point, like baby spinach or arugula.
  9. Divide among two large bowls.
  10. Wipe the skillet out with a paper towel and add 2 tablespoons of oil to the pan heat over medium-high heat.
  11. Crack the eggs into the skillet, sprinkle with a pinch of salt and cover with a lid.
  12. Cook until the egg white is cooked through and the yolk is just set. (or flip to cook over easy).
  13. Place each egg on top of the Kimchi rice.
  14. Sprinkle with cilantro and a generous squirt of Sriracha sauce.
  15. Serve immediately, breaking the yolk and letting act as a sauce over the rice.

Panda Express Chow Mein Copycat

Carmencitta Magazine - Panda Express Chow Mein Copycat 1

Carmencitta Magazine - Panda Express Chow Mein Copycat 2Ingredients:

1 lb packaged yakisoba
3-4 tablespoons oil
1/2 yellow onion, sliced
8 oz cabbage, sliced
2 oz celery, cut into small pieces
2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce



Carmencitta Magazine - Panda Express Chow Mein Copycat3Method:

Discard the seasoning packages of the yakisoba noodles. Loosen up the yakisoba and set aside.

Heat up a wok or skillet over high heat, add the oil when it’s heated. Add the onion, cabbage, and celery into the wok, stir fry and toss continously until the vegetables become soft and some of them are sligthly charred. Add in the noodles and stir a few times before adding the soy sauce and oyster sauce. Stir continuously to combine all the ingredients in the wok. Dish out and serve immediately.

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