This Hawaiian Shoyu Chicken is so flavorful–thanks so lots of fresh ginger, shoyu soy sauce and garlic. A big bonus is that it’s super easy to make–it’s the perfect weeknight meal!
The temperatures have officially risen in El Ley and I now find myself wearing my favorite thing: shorts, denim skirts and sneakers. It’s no longer boot season and I love it! When Love and Lemons Everyday, showed up on my doorstep, it was like opening a box of sunshine. All the recipes feel so fresh and delicious and healthy.
Whenever I’m figuring out what I should make for dinner, Jeanine’s blog is always a go-to for me. I find so much delicious vegetarian inspiration from her. Everything looks so clean and tasty! It makes me wanna put on a workout outfit and cook some dinner that’ll make me feel good about myself lol.
Every now and then I wonder what it would be like to own a restaurant. And what my restaurant would look and feel like. I think about what I would serve, what my story would be, what the decor would look like. And then I immediately remember the skinny profit margins, back-breaking work, my lack of experience in that area and tell myself that I’m crazy lol. The idea soon flies out the window! My family thanks me.
But if I did in theory own a restaurant, this would be on the menu. Food like this would be served. It’s a roasted chicken with flavors of Peruvian pollo a la brasa, my favorite chicken ever. But served over a bread salad, reminiscent of Zuni Cafe. It would be a merging of cultures, both of which I identify with and are mine. (Maybe San Francisco isn’t my culture but you know what I mean!) I would say that my food and the food I would want to serve leans feminine. This is an attribute by the way. Girly food is dope.
The past few weeks I’ve been cooking like crazy in the kitchen (as seen in my Instant Pot Vegan Chili.
Do you know what feels decadent? Buying lobster tails and cooking them at home. Hence, the reason why I named one of my favorite pastas on this blog “pay-day lobster pasta.” It’s not every day we eat lobster. But today I’m bringing it with this Spicy Lobster Bucatini with Burrata.
How to Cook Lobster Tails:
The worst thing you could EVER do in your life/cooking is to overcook seafood. It’s a true crime. Here’s how I do it:
- Cook lobster in gently simmering water for 8 minutes, just until they turn opaque.
- Run under cold water to cool them down.
- Flip the lobster tail over and using kitchen shears, cut slices onto each side and pull back the bottom part.
- Remove the lobster tail meat and then chop it up.