Easy Broccoli Soup

Now that the cat is out of the bag, and you all know I will be competing for a white apron on Master Chef, I can share my inspiration for this soup!

I was inspired by none other than Gordon Ramsay!! One day early last week, I was binge watching Youtube when I came across a super easy broccoli soup recipe by GR. I decided to recreate it and put my own twist on it.

The soup is delicious on its own and makes for a great base for a number of toppings! I list some of my favorites below.

Here is what I came with! 🙂


Serves: 2

Prep: 5 minutes   Cook: 10 minutes



2 1/2 cups broccoli florets

1 1/2 cups low sodium vegetable stock

1 cup water

pinch of kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder



Walnuts, almonds

goat cheese, crema

toasted baguette, croutons

herbed oil, parsley, cherry tomato





1. In a pot, boil broccoli in water and vegetable stock, just until broccoli is cooked (overcooking will cause soup to loose bright green color). Season with salt, pepper and garlic.


2. In a blender, such as a Nutribullet, blend broccoli and 1 1/2 cup of the stock/water. Blend until smooth.


3. Pour into a bowl and garnish as desired!


4. Enjoy 🙂


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I’m a contestant on Master Chef!

OMG you guys! I can finally share with you what I was up to when I was away!

I will be competing amongst the best home cooks in America, for a highly coveted white apron on May 20th, at 8pm on Fox.

Here’s a little promo:

A sincere and heartfelt thank you to each and every one of you for your support of my cooking, my blog and of me! I appreciate all the well wishes, the prayers, emails, and phone calls SO much more than I can express in words.

I want to thank my husband for his unconditional love and support of everything I do! My mother, for her prayers, encouragement and raising me to be a strong courageous woman! My sisters Deana and Mona, for being my biggest cheerleaders! My in-laws, grandparents, aunts, uncles, cousins, friends, colleagues and the entire community for believing in me and for rooting for me!

Lastly and most importantly, I thank God for the continued blessings in my life. I have so much because of what God has given me. Every step of my journey, God was in my heart and helped me achieve things I did not know I was possible of.

I hope to use this opportunity to bring awareness to issues that are important to me: hunger in America and abroad, end-of life care, prematurity and birth defects, mental health, and women’s rights.

Your continued support is so greatly appreciated!


Be sure to watch me on May 20th on Fox at 8pm! Go #TeamAmandaSaab 🙂



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Sriracha Chicken!

Sriracha is my favorite condiment and I know I am not alone in that. It has found its way into my kitchen and my heart and I am constantly looking for new ways to incorporate the spicy, tangy chili sauce into my recipes.

I set out to make a glaze for chicken legs! And since I (my hubby) have not set out the BBQ grill yet, I oven baked them and glazed them as I would over the BBQ grill.


As grilling season is well underway, I suggest a brush like this to make BBQ basting easier 🙂For those of you who do not enjoy a strong spicy flavor, please feel free to add more honey, lime, add some sugar, or whatever else you like to balance out the spice. Taste the sauce and adjust as you see needed!

This is a very quick and easy recipe and makes for the perfect week night dinner!

I served my chicken over a bed of brown rice, and with a side of steamed sugar peas, with plenty of lime wedges for a little extra squeeze of freshness 🙂


Here is my recipe:


Serves: 4-6  Prep: 10 minutes   Cook:  25-30 minutes



2 1/2 pounds chicken legs (drum sticks), skinless

1 1/2 cups Sriracha

1/2 cup honey

1/2 cup fresh lemon juice

1 1/2 teaspoons kosher salt

2 tablespoons vegetable oil

Optional toppings:

Sesame seeds, chopped green onions, cilantro, lime wedges


1. Preheat oven to 425 degrees F. In a large bowl, evenly coat drumsticks with oil and sprinkle with kosher salt. Arrange on baking sheet and place in oven for 10 minutes.


2. While chicken is in the oven, make the glaze by combining the Sriracha, honey, and lime juice in a sauce pan. Allow to thicken.


3. Remove chicken from oven and brush with the sauce. Flip the chicken over and brush the other side as well. Place back in the oven for 5 minutes and repeat process 3-4 times.


4. Remove from heat. Sprinkle with sesame seeds and green onions. Serve chicken with your favorite grain and vegetable.

5. Enjoy 🙂

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Baked Sweet Potato Fries

These baked sweet potato fries make the perfect side dish to the black bean burgers 🙂


Here is the recipe:

Prep: 5 minutes    Bake: 20 minutes



1 large sweet potato

1 tablespoon grape seed oil

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon kosher salt



1. Preheat oven to 400 degree. Peel and slice sweet potato into thin equal size pieces.

2. In large bowl, toss sweet potatoes with oil and spices until coated. Spread onto baking sheet lined with parchment paper.

3. Bake for 20 minutes or until crunchy! Serve along side spicy aioli.

4. Enjoy 🙂


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Black Bean Burgers

#MeatlessMondays we’ve all seen it. But have we all participated? Maybe. Maybe not. I know I haven’t. I do plan to start tho.

When we eat out at non-halal burger restaurants the veggie burger is our go to. We have tasted our fair share of not so good veggie burgers. My favorite seems to the black bean burgers. Very hearty, flavorful and delicious.

I wanted a spicy spread to accompany this burger. A Thai chili aioli is what I came up with. Don’t let the raw eggs scare you. It is delicious and far better than any store bought mayo 😛 It also makes a great dipping sauce for the sweet potato fries (recipe in next post)!

Here is my recipe:

Prep: 20 minutes    Cook: 10 minutes   Makes: 4-6 patties



1 16 ounce can of black beans

1 egg

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1 cup bread crumbs (I used panko)

3/4 cup finely chopped onion

3/4 cup diced bell pepper

2 tablespoons grapeseed or veg oil



3 egg yolks

1/4 cup lemon juice

1/2 cup extra virgin olive oil

2 tablespoons Thai chili paste

1/4 teaspoon kosher salt


Buns, cheese and toppings of your choosing



1. Drain the black beans really well. Combine ingredients in food processor and pulse until combined. Form patties and place in freezer until firm.


black bean patties

2. Make aioli by whisking egg yolks, lemon juice, salt and slowly drizzling in olive oil. Whisk in chili paste.


3. Heat grape seed oil in skillet. Cook burgers until golden sear forms (approximately 2 minutes). Melt cheese on top, if desired.


4. Assemble burgers on toasted bun and pile high the toppings of your choosing.

5. Enjoy 🙂

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Raspberry Lemon Bars

Recently, I was at conference with some friends and we were provided a catered lunch. For dessert there were two options: a fudge brownie and a lemon bar. I choose the lemon bar.

One of my friends said “of course you would pick the lemon bar.”

This stuck with me. What was it about me that gravitated towards the lemon bar?  Maybe I wanted something light and refreshing as spring is in the air?

That particular lemon bar was horrible. The crust was bland, white and almost raw. The “lemon” filling did not taste like lemon and I regretted my decision.

I got home and realized I’ve never made my own lemon bars, so I got to work. I attempted 3 different crusts and 3 different fillings before I settled on this recipe.


There were a few things I was aiming for when creating this recipe:

-a crunchy crust (start with cold butter)

-strong lemon flavor (lots of fresh lemon juice and zest)

-my own twist on this classic (a raspberry swirl-I used a squeeze bottle to help with this)


I set out for the grocery store were they had raspberries on sale and it hit me! Raspberry lemon bars! Duh!! What better way to enhance the tart acidic notes of the lemon, then with a raspberry!


Here is my recipe:

Makes 24 bars

Prep: 30 minutes    Bake: 45 minutes



1 1/2 sticks cold unsalted butter

2 cups all purpose flour

1/3 cup brown sugar

pinch of salt


3 whole eggs + 3 egg yolks

1 1/2 cups sugar

1/3 cup all purpose flour

1 cup freshly squeezed lemon juice

zest of one large lemon

Raspberry Coulis:

6 ounces fresh raspberries

1/3 cup sugar

3 tablespoons water


beautiful raspberries


1. Preheat oven to 325 degrees. Combine 1 1/2 sticks butter, 2 cups AP flour, brown sugar and pinch of salt in bowl of Kitchen Aid mixer. Mix with paddle attachment until sand like mixture forms.

sand like mixture

2. Press the mixture into a 9 by 13 inch pan. Bake for 20 minutes.



3. Make filling by combining the eggs, lemon juice and zest and sugar in a bowl. Sift in the 1/3 cup AP flour. Mix well.



4. To make the raspberry coulis heat 3 tablespoons water and 1/3 sugar in sauce pan. Mix until sugar is dissolved. Remove from heat and add in the raspberries. Place in a blender. Pulse until smooth. Pour mixture over a fine mesh strainer to remove the seeds.

raspberry coulis

5. Remove crust from oven and pour in the lemon mixture. Next, swirl in the raspberry coulis. Bake for 25-30 minutes or until filling sets. Remove from oven and allow to cool before cutting into equal pieces.

pour the batter inswirl

6. Enjoy 🙂

Raspberry Lemon Bars






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