Drop Biscuits

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Buttermilk drop biscuits with swirled cinnamon sugar and coconut served with cinnamon and orange butter.  It’s something new, super easy, and so delicious you can serve for breakfast or brunch on Christmas Day.  I guarantee you will hear nothing but compliments from your family and guests.  🙂 CSC_0611 Thanksgiving came to pass; and the day after Thanksgiving mark the opening of Christmas shopping and decorating.  Everyone is busy getting ready for Christmas holidays.  Some have their homes already adorned with Christmas lights and ornaments.  Some are on the lookout for new ideas and recipes to serve during holiday season.  Well, you have come to the right place for a new recipe. 🙂 CSC_0619 My son is sick today, so I delayed all my errands and stayed home all day to tend to him.   Since I stayed indoors the entire day, I decided to bake something.  I first thought of baking a new cheesecake flavor, but I wasn’t that motivated.   Something delicious that my family can’ t find anywhere else for an early meal on Christmas day was what I had in mind.  My children love to eat something with milk for breakfast.  Maybe a continental breakfast with fruits and scones.  The common food to serve for breakfast or brunch during a holiday get together.  However, I wanted to serve something else other than scones.   I was going through our pantry when I saw the baking mix flour that’s been begging to be used.  Biscuits?  Nope.  Then cinnamon came to mind and maybe something sweet.  I thought of all kinds of ingredients, but the cinnamon and coconut conquered my attention.

Ingredients:

  • 2 cups unbromated buttermilk baking mix flour
  • 2/3 cup plus 1/8 cup fresh milk or Evaporated milk
  • 3 tablespoons melted butter or melted cold pressed extra virgin coconut oil, cooled
  • 1/2 cup sweetened coconut flakes
  • zest of 1 orange (optional)
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Preparation Methods:

  • Preheat oven to 450 degrees with rack in the center.
  • In a small bowl, combine sugar and cinnamon. Mix until well combined.  Set aside.
  • In a separate medium bowl, combine baking mix, milk, coconut oil, orange zest, and coconut flakes. Mix well.
  • Add 1 tablespoon of the sugar mixture.  Fold in the dough three times.  Then add 2 more tablespoons of the sugar mixture and mix just until you have a  swirl effect.  Do not over mix.   Save the remaining mixture for the butter mixture.
  • Scoop a spoonful of the batter and drop onto lightly greased baking sheet.
  • Bake for 10-12 minutes* or until golden brown.  Serve warm with Cinnamon Orange Butter (recipe follows).

*Note:  Baking time varies depending on the equipment you use.  Make the necessary adjustment.

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  • 4 tablespoons unsalted butter, softened at room temperature
  • Remaining sugar mixture
  • zest of 1 orange

Combine all ingredients and whisk until well mixed.  Spread on warm drop biscuits.

Variation(s):

You can add nuts, chocolate chips, candy cane, or your favorite ingredients if you wish.

Enjoy!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Cassava Cake with Coconut and White Chocolate Sauce

You are going to love this cassava cake!   It’s another childhood favorite snack that was made with yucca root (root crop) modernized by adding white chocolate then drizzled with coconut and white chocolate sauce.  Mm…

This is my original recipe that I created a long time ago, but I decided to give it a new flavor without sacrificing it’s originality.  Unlike the Pandesal recipe, this one remains its original flavor.  Since quinoa has a pungent flavor and smell, it took away the Pandesal’s authenticity.   The great thing about this Cassava cake recipe is you will never know that it’s made with white chocolate.   The white chocolate made this classic recipe even more flavorful and addicting.  A friend of mine and my children said so and I agree with them.  My youngest son, Andrew requested it for his dessert for lunch today.  He was so worried that it would be eaten before he could get another slice that he immediately gave me a container.  It made me laugh and I had to convince him that he would definitely get another piece.  🙂

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Cinnamon Quinoa Belgian Waffle

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Fall, apples, pumpkins, and soup.  These are favorites during this time of year.  Speaking of apples made me thought of a breakfast favorite when I was still living in Hawaii, the Belgian waffle.   It was served at a local restaurant called “Yum Yum Tree”.  The thing that I like about this breakfast dish is the topping; spiced apples and Macademia nuts then drizzled with maple syrup.   It was so delicious.  I just love the combination.   A friend of mine would always order it every time we went there to eat.

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Yum Yum Tree Restaurant
Photo courtesy of Honolulu Advertiser

However, I am saddened by my discovery that this local restaurant that served this awesome breakfast dish closed in 2005 because the center owner wanted to make way for a new tenant just because they had a month-to-month lease.  It just makes me sad losing a favorite local restaurant.   This restaurant had 42 employees and had been in business in 1982.   It was a favorite breakfast restaurant that most locals went to.

Living away from Hawaii and wanting to go back to visit restaurants I’d come to love and to find out that they no longer in business really makes me emotional.   Besides the Belgian waffle, Yum Yum Tree had an exceptional cornbread you can’t find anywhere.  This was when I’ve come to love cornbread.  I used to go there just to buy cornbread.   They also sold homemade pies.  Oh, the memory!

Anyway, this prompted me to make my very own Belgian waffle using the quinoa flour so my children can enjoy it without having allergic reactions.

Here it is!  The fluffiest, lightest, moist, and most delicious Belgian waffle I’ve ever had.  My children each had two of these waffles.  🙂

Yields:  5 waffles

Ingredients:

  • 1 cup quinoa flour
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • 2 teaspoons cinnamon
  • 1 (6 oz.) vanilla yogurt
  • 3/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup organic milk (2% fat), plus 1/8 cup
  • 1/4 cup buttermilk
  • Macademia nuts, chopped
  • Lucky Leaf Apple pie filling (available at your local grocery store)

Preparation Methods:

  • Chop the Macademia nuts and set aside.
  • In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon.   Set aside.
  • In a separate bowl, lightly beat eggs.  Add the buttermilk, milk, butter, yogurt, and vanilla extract; mix well.
  • Add half of the flour mixture into the egg mixture and stir until just combined.  Add the remaining flour mixture and whisk until you have a very smooth batter.
  • Cook in a preheated waffle iron according to manufacturer’s directions until golden brown.  Serve with cinnamon apples and sprinkled with Macademia nuts then drizzled with maple syrup.

Topping variations:

  • strawberries and whipped cream
  • banana with toasted coconut
  • peaches and whipped cream
  • pumpkin or cinnamon butter

Note:  You can make the waffles ahead of time and freeze them.   You don’t need to thaw them.  You can cut them in quarters and toast them right away.

Enjoy!

IMG_20131028_172241_741©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Sweet and Tangy Meatballs

Hello, I’m back!   Too long to explain why.  So, without delay, here’s one of the recipes I promised to publish next.  The easy, super speedy tangy meatballs you can serve at your next party.   Just add all the ingredients in a pot and cook them over medium heat until the sauce thickens.  You have more time to take care of the last details of your party rather than spending time in the kitchen until the guests arrived.

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So many meatballs with pretty much the same flavors are out there, so I decided to give this very common appetizer a new flavor.  I hope you give this recipe a try.  It’s fast (if you cook them over the stove), simple and something different.  I have and I would make them again simply because my children love this particular flavor.  🙂

Ingredients:

  • 1/4 cup orange juice
  • 1 can (6 oz.) pineapple juice
  • 1 cup orange marmalade
  • 3 tablespoons sweet chili sauce
  • 3 tablespoons mustard
  • 4 tablespoons  mayonnaise
  • 1 teaspoon salt
  • 20-25 pieces prepared meatballs (beef, turkey, or chicken)

Combine and whisk the first seven ingredients in a medium pot until well incorporated.  Add the meatballs and cook over medium heat until the sauce thickens.  Serve warm.

Note:  You can also place them in a slow cooker and cook them in low setting until the sauce thickens.   You’ll have a warm appetizer ready for your guests.  My children had these meatballs for dinner and they loved them.  My oldest said that they were yummy and flavorful and ate more meatballs than usual.    Bon Appetit! 🙂

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have an awesome day!

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Meatless Bibimbap Rolls

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Quinoa, scrambled egg whites, watercress, pickled cucumber, bean sprouts, and kimchi in rice paper wrappers.  Meatless but packed with protein  and fiber.  Oh, so good!

This idea had been in my mind for a while and would not just go away, so I decided to blog about it.  As soon as I discovered quinoa and its benefits, I thought of substituting rice in Bibimbap recipe with quinoa and eggs whites instead of  whole eggs, omit the meat and wrap them with rice paper.  I can make them ahead of time, cover with damp cloth and just grab one whenever I get hungry.  But, I dismissed the idea because I didn’t feel like making them at that time.   However, I am constantly reminded of it that I finally made them today.  A perfect, healthy “grab-and-go” food.  These healthier version of Bibimbap is sure a crowd pleaser among Asians and a new favorite to vegetarians. 🙂

You can omit the kimchi if you don’t like it spicy.   The good thing about kimchi is you can store it in the fridge for  a very long time.   As for the other ingredients, I have some leftover rice paper wrappers that’s taking up space in my pantry and I really don’t want to keep them for a very long time.   I didn’t add any red pepper paste simply because I didn’t have any,  but still tasted good without it.  The seasonings in watercress, pickled cucumber, kimchi, and eggs were sufficient for me, but you can add the paste if you prefer or serve it on the side.  You can either have them as an appetizer, lunch, snack, or if you are adventurous like me, you can have them for breakfast as well.  🙂

A good variation for meat lovers is to add beef cooked in bulgogi sauce or chicken, tofu, and shrimp for seafood bibimbap.  🙂

Ingredients:

  • 3 egg whites, scrambled
  • olive oil
  • 1 bunch of watercress
  • Sesame oil
  • Cooked quinoa
  • Sesame seeds
  • salt to taste
  • store-bought pickled cucumber
  • prepared bean sprouts
  • prepared Kimchi
  • Rice paper
  • A bowl (large enough to fit the rice paper wrappers) of warm water
  • Red pepper paste (available at Asian food markets)

Preparation Methods:

  • Heat skillet over medium heat and coat with Sesame oil when hot.  Add the watercress and stir-fry until somewhat wilted.  Season with salt and sprinkle with Sesame seeds.  Remove and set aside.
  • In a separate skillet over medium heat, cook the eggs using the olive oil and season with salt.  Remove and set aside.
  • Make the Bi Bim Bap rolls.
  • Working one at a time, moisten rice paper by  dipping it in warm water.  Remove and place in a clean surface or a cutting board.
  • Fill and layer the quinoa, eggs, watercress, cucumber, bean sprouts, kimchi and red pepper paste.
  • Fold the rice paper wrapper over and roll once.  Fold both sides and roll all the way.  Lightly press down to seal the roll.
  • Cut in half or as is.  Share and enjoy! 🙂

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Simple Breakfast

Craving carbohydrates and eggs for breakfast?

I was.  And I was thinking of the tofu salad I made with pesto.  I have weird cravings from time to time.  I would eat food for breakfast that are meant  for lunch or dinner.  While I was mixing the ingredients, I thought well, it would be weird if I put an over easy egg, but why not try it anyway?

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Rice is a staple food throughout Asia.  Eating rice most of your life, makes you crave it no matter how hard you try to avoid it or remove it from your diet.   Thank God there’s quinoa, a healthier substitute.  At least you’re not just consuming empty calories.  It’s now my  fave carbohydrates. 🙂

Ingredients:

  • 1 egg, cooked to your personal preference
  • 1 cup cooked quinoa
  • 14 oz. firm or soft tofu, cubed to bite pieces
  • prepared pesto
  • salt
  • tomatoes, coarsely chopped (optional)

Put cubed tofu in a bowl.  Add prepared pesto in a bowl with tofu.  Season with salt according to your taste and toss to incorporate.  Arrange and layer quinoa, a scoop of tofu with pesto, and the over easy egg.  You can add tomatoes and other toppings if you so desire.  Enjoy.

©annascuisine.wordpress.com (2013)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Steamed Mini Yucca-Rice Cakes (Puto)

Yucca Cakes

Yucca-Rice Cakes-original recipe by
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Here’s another Filipino favorite that I created.  These steamed rice cakes were really good!  The brown sugar and yucca (cassava) go very well together.  They are served at parties or at any get together, especially birthdays, Christmas time and New Year’s eve or as a merienda (afternoon snack).   The flavor variations are  coconut, purple yam, mango, pineapple, and chocolate to name a few.  You can add coconut powder and coconut strings, grated purple yam, mango puree, pineapple juice and tidbits, chocolate chips and ground chocolate in the batter.

You can put them in a festive or clear plastic bags and tie with a sophisticated bow and give them away as gifts for Christmas.  Your friends will appreciate them, especially those who don’t have time to make them or own any steamer and yearn to have them.  Below are coconut and chocolate rice cakes I made last year.

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I and some people had been in quest to find the “authentic” recipe because they are just out of this world.  “Once you popped, you can’t stop” as the potato chips commercial say.  That’s how good they are.  My grandmother knew how to make them, but she passed on before I could ask her.  I tried all the recipes I could find on the web, but the results were not the same.  Moreover, the instructions were not that specific.  They don’t really give you the “secret” process on how to make them “authentic”.  Yes, I discovered there were many secrets making authentic rice cakes.  I experimented many times and almost gave up, but one day, I finally achieved it.   The rice cakes below were made with 100% rice flour and the ones above were a combination of rice flour and all-purpose flour.  My children loved them.

RICE CAKES $16 FOR 50 PCS

Rice Cakes
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I was so proud of myself.  But…guess what happened?  I lost my note in the process of tidying up.  It took me a long time to discover the “secret” and lost it that easily.  Believe me, I was extremely sad and disappointed that I stayed away from the kitchen for a very long time.  Yes, it was that important to me.   It reminded me of my childhood and my grandmother.   I miss the good old days and my beloved, gracious grandmother.  I feel comforted making the authentic  rice cakes somehow. 

My quest now is to find the recipe I created.  It’s a must!  I could not remember all the ingredients and the measurements.  So, I settled to create the yucca rice cakes for now until I find the time to do all the experimenting I did previously using the 100% rice flour.

Ingredients:

  • 1 ½ cup of rice cake flour mix (available at Asian stores)
  • 1/2 cup of frozen grated cassava or yucca root, completely thawed
  • 1 C firmly packed dark brown sugar
  • ½ C sweetened coconut flakes
  • 1 ¼ C water
  • 5 teaspoons vegetable oil
  • Butter

Note:  You will need a steamer, a mini muffin baking tin, a pastry brush, and cheese cloth

Directions:

  • Add about 1/2 of water in the steamer.  Wrap the lid of a steamer with cheesecloth to prevent water from dripping to the rice cake batter while cooking.  Cover the steamer.   Bring water over high heat to a rapid boil.
  • Add the rice cake flour, water, coconut flakes, dark brown sugar, 1/2 cup grated cassava, and oil in a large bowl.   Whisk until well mixed. Let stand for 5 minutes.
  • Scoop the batter into the buttered 12-piece mini muffin pan and steam for 15-20 minutes* or until cake is shiny and bounce back when pressed.
  • Brush the top of the steamed cakes with butter. Transfer to a serving platter or a basket lined with wilted banana leaves and serve warm or at room temperature.  When cooled, cover the mini rice cakes with a plastic wrap to prevent skin from forming.   Enjoy.

*Note:  Cooking time and achieving the crack in the center of the rice cakes varies depending how rapidly the water is boiling.  Adjust accordingly.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have an awesome day!

~Anna

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Super Easy Tofu Salad

I want to share this super easy vegetarian dish I brought to a gathering three weekends ago.  It was a very light, refreshing, and flavorful salad and everyone liked it.  This salad is also great with spinach or Romaine lettuce, dried cherries and cheese.

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Ingredients:

  • 2 (14 oz.) firm tofu, cubed in bite pieces
  • yellow and red cherry or grape tomatoes
  • 3/4 cup prepared pesto sauce
  • fresh basil leaves, coarsely chopped
  • salt and pepper to taste

Combine all ingredients in a bowl and toss to incorporate.    I told you it’s super easy.  Enjoy. 🙂

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©annascuisine.wordpress.com (2014-2015)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Pho At Home!

It’s noodle soup time!

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Fall is officially here.  It’s getting colder and I wanted something hot to eat.  I went to an Asian store a few days ago and discovered they sold fresh Vietnamese noodles for making Pho soups.  I had been searching for this!  I was using the dry noodles which took longer to cook.  I was so excited I wanted to go home and make a bowl of soup right away.  Talk about perfect timing since I was craving for soup that day because I felt cold.   I also found an excuse to use the meat we had in the freezer.

As I was making the soup, my children came home from school.  My youngest mentioned that he was cold, so I asked him if he wanted soup.  Both my children responded in unison and said “Oh, yes! Soup!” 🙂

The chilies you see were just a garnish.  I had to removed them because they were too spicy for my children.

Anyway, I didn’t take a picture of the noodle package because my children wanted to have the soup right away, but I changed my mind when I put it all in a bowl.   It looked so appetizing.  My children could hardly wait to have the soup, but I told them I had to take a picture first 😀   It was worth the wait.  We all enjoyed it although I had to give up the meat to them.

Cooking the meat, I used the cooking technique I learned when I was young making the popular Filipino soup, Bachoy.

Photo courtesy of www.tumbler.com

Bachoy-Filipino noodle soup
Photo courtesy of rhysjuplo @ http://www.tumbler.com

Bachoy is a noodle soup with pansit mami (similar to Japanese noodles, Yakisoba) and meat garnished with green onions and fried garlic then adding soy sauce and lime juice to flavor the broth.  The texture of Yakisoba noodles is different compared to pansit mami.   Maybe because the Yakisoba noodles I had were previously frozen.  The Pansit Mami noodles back home were made fresh.  This soup is popular among Filipinos.  It’s sold in roadside eateries and restaurants.  I remember my mother would buy each of us a bowl after Sunday mass.   It was one of my childhood memories I cherished very much.   Looking at the picture makes me crave it, Oh, my goodness!   Don’t you agree? I wouldn’t mind having soup for breakfast in a cold morning. 😀

Anyway, if you can’t find fresh Vietnamese noodles in your area, try using any noodles and just put all your favorite toppings.  Or, you can make the Bachoy soup using the technique below for the broth without adding the Shitake mushrooms, spinach, salt and pepper.

Ingredients:

  • Fresh Vietnamese noodles
  • Beef, chicken, or shrimp
  • bean sprouts
  • Thai basil leaves
  • Spinach ( optional)
  • Shitake mushrooms
  • Cardamom spice (to your taste)
  • salt and pepper to taste

Preparation Methods:

  • Before you start cooking the noodles, tenderize the meat by boiling it over medium heat for at least an hour or so.  You will need the broth for your soup, so don’t throw it away.  If you want the broth to be flavorful, add just enough water to tenderize the meat.  Make sure you have enough water as water evaporates as it cooks.  Season with salt, pepper, and Cardamom. Cover.
  • Add the Shitake mushrooms 5 minutes before end of cooking time.  Add the spinach and cook just until wilted.  Remove the Shitake mushrooms and spinach.  Set aside.
  • Follow the directions on how to cook the noodles on the back of the package.   Place the cooked noodles in a bowl.
  • Remove the cooked meat and slice thinly in bite pieces.
  • Arrange the bean sprouts, spinach, cooked beef, Shitake mushrooms, and Thai basil on top of the noodles.  Pour the steaming hot beef broth into the bowl.
  • Garnish with chillies and Thai basil leaves

Enjoy!

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you for stopping by. Have a great day!

~A. B.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Chicken Curry, My Way

I was originally making chicken adobo for our dinner tonight.  I even sauteed the garlic and onions and add the chicken, but then I don’t know what came over me.  I started sprinkling curry powder on the chicken.  Well, I said okay since I rarely make chicken curry anyway.  It would be a nice change.  I went ahead and made it-my way.

When making a curry dish, I don’t like the chicken swimming in very thick sauce.  It’s overwhelming for me.  I want it to be subtle, but just enough to  live up to its name.

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I didn’t plan on blogging this dish, but I took some pictures anyway after everything were added in the skillet just in case.  Well, it turned out succulent and delicious. I couldn’t help but  share.  🙂   I didn’t have any fresh ginger, so I substituted ground ginger and it came out just as delicious and my family enjoyed it so much they asked for seconds.  🙂

Prepare the ingredients.

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Ingredients:

  • 15 Chicken drumsticks (not pictured)
  • 5.5 oz. can coconut milk, separate 1/4 cup
  • 1 Tablespoon all-purpose flour
  • 4 cloves of garlic
  • 1/4 cup diced onions
  • 3 Tablespoons curry powder, divided
  • 3 dry bay leaves
  • 1 Tablespoon chicken bouillon (not pictured)
  • ground ginger (according to your taste)
  • Weber roasted garlic seasoning
  • salt and black pepper to taste
  • 2 baby red bell peppers (not pictured/optional)
  • 3 sprigs green onions, cut in tiny pieces  (optional)
  • cilantro for garnish

Preparation Methods:

Heat a skillet with a lid over low heat and add oil when hot.  Add garlic and onions and cook until onions are translucent.  Add the chicken drumsticks and sprinkle  with 2 Tablespoons curry powder and season with black pepper, roasted garlic seasoning, chicken bouillon and ground ginger. Cook until slightly brown. Turn on the other side and cook until just slightly brown. Add the coconut milk and bay leaves.

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Cover and simmer for 10 minutes before turning them to the other side.  Sprinkle with the remaining curry powder and salt to taste.

DSC_0180Simmer again and cook until the chicken is tender about 15-20 minutes.*  Remember we are cooking in low heat.*  I did this to achieve moist and tender chicken.   If you are using frozen chicken, make sure the chicken is completely thawed before cooking.   Mix the 1/4 cup coconut and 1 tablespoon flour and add to the chicken 5 minutes before end of cooking time.  Stir until well incorporated.  Add the bell peppers 2-3 minutes before end of cooking time.  Cover to let steam cook the peppers.  Garnish with cilantro and green onions.

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Serve warm over steamed Basmati rice…

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Or quinoa, my fave. 🙂  Enjoy!

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Update:  November 23, 2013

Variations:

I cooked this chicken curry in a crock pot and served it at a gathering about a week ago.  Oh, my goodness!   It was very tasty and everyone loved it.  The chicken simmered in curry sauce for 3 to 4 hours made it more succulent and flavorful.  I doubled the recipe to serve about 10 to  15 people.  Just follow the instructions above, but do not cook the chicken all the way.  Transfer the seared chicken to a crock pot and cook at low setting for 3 to 4 hours.  Add the red bell peppers 10 minutes before end of cooking time.  Add the cilantro just before serving  and serve an extra cilantro leaves on the side for the guest to eat it with the chicken.  Mama Mia!  It was absolutely delicious!

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*Note:  Cooking time may vary depending on the type of stove you are using. 

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.