During the cold, winter months and especially when I have the flu my mom’s chicken noodle soup is the dish that makes everything better.  We all have recipes from our mothers that we love, this is mine.

One: it is super easy to make

Two: requires little to no clean-up if your pot can fit in the refrigerator.

Great for large gatherings when you don’t have a lot of time to be in the kitchen or enjoying a bowl watching your favorite show (snuggled up next to the one you love…that includes pets).



INGREDIENTS (for large stock pot, adjust accordingly for smaller batch):


1 package of skinless chicken legs (or breasts/thighs, ideally 4-6 pieces)

1 large onion, diced (approximately 12 – 16 oz)

1 head of garlic, diced

(Tip: can use less; but this is key to prevent inflammation/cold symptoms)

2-3 stalks of celery, diced

2-3 carrots, diced

(Tip: pre-washed/cut celery and carrots in deli are a great time saver just chop at home/pop in food processor)

1 large potato, diced

1 package of Egg Noodles (Recommend: No Yolks Dumplings Egg Noodles 12 oz)

1 lemon

olive oil, salt & pepper to taste




In a large stock pot, add olive oil to coat the bottom of the pan (about 4 tbsp). 

When you see bubbles appear in oil, add: chicken, onion, garlic, celery and carrots to pot.  Stir and mix all ingredients well and cover to allow steam to cook for 10 minutes.  Fire to remain on high heat.

Add a little water (approx. 6 oz) to the pot and continue steam cooking the chicken 15 more minutes in covered stock pot.

After 25 minutes, add potato and water to cover all ingredients, stirring well.  Tip: while stirring, try to break off pieces of chicken on bone to create bite size pieces in chicken stock.

Add salt and pepper to taste, wait 15 minutes for liquid to come to a full boil.

Once liquid is boiling, add ½ of the Egg Noodle package (or all if you like more in your soup) and cook noodles for 10 minutes on simmer heat.  Keep the pot lid, half-way covering the pot, can use the pot spoon to balance the lid.

Final step, scoop soup into bowl and squeeze the juice of half of lemon into the soup.  This adds a delicious flavor and secret key ingredient: VITAMIN C to help with flu or prevent it.

*If there are left-overs, the noodles will soak up some of the liquid; solution: add a 1-2 tbsp per bowl when reheating


My love of cooking originated from my parents and it is where I am most comfortable; quite frequently you can find me humming or dancing in the kitchen.

Brunch is one of my favorite meal times.   I love this recipe from my childhood because it is not only the perfect combination of salty and sweet but it is perfect for when you want to have leftovers for the next day or a romantic morning in bed.

With Valentine’s day approaching, I thought it's the perfect time to share 😀



1 can of Evaporated Milk (Nestle Carnation is recommended)

½ can of condensed milk (Nestle Carnation is recommended)

3 eggs (room temperature)

1 tsp of lemon juice (chef tip: removes the scent of the egg)

2 tbsp of freshly grated ginger (tip: use a micropane to grate/food processor to mince)

½ tsp Nutmeg

a dash of cinnamon

a pinch of salt

a dash of vanilla extract (alternative: vanilla essence approx. 1 – 1½ tsp)

1 package of bacon, cook as desired



Crack eggs and add ¼ of the canned evaporated milk then whisk.  Strain egg mixture into large mixing bowl for a smooth consistency.

To egg mixture, add remaining can of evaporated milk and ½ of the can condensed milk, stir until combined.  Then add lemon juice, ginger, nutmeg, cinnamon, salt and vanilla extract.  Whisk mixture well.

Next step is to prepare a water bath for baking

The key purpose of this step is to ensure the custard doesn’t crack or become rubbery in texture and to provide a slow, even heat throughout.

Step 1: Use a baking sheet pan (see example in below link) with a depth of 1 ½” - 2” and fill halfway with water *an alternative would be to use a roasting pan


Step 2: Pour the egg mixture into a smaller baking dish (see example in below link); then submerge into water bath.  The water should be halfway up the side of the smaller pan for an even cooking process. *an alternative a deep pie dish, ramekins or a springform pan with the sides fully wrapped in foil to prevent leakage



Bake at 350 degrees for 45 minutes to an hour; depending on how brown you want the top of the pie.  It should have the consistency of a JELLO mold once done.  Set aside to cool at room temperature then refrigerate for a minimum of 2 hours.


Cut and serve with cooked bacon…enjoy!


*An Alternative to my dad’s water bath: use a pre-packaged pie shell, pour egg mixture and bake per above.  Add bacon on the top in the shape of a lattice or smiley face.

Egg Custard Bacon.jpg


Part of my heritage is Asian from my mom’s side.  During these cold months, her go-to recipe of a Tumeric latte has not only become an addiction for me, but a relaxing drink before bed; especially since it is delicious, simple and has numerous benefits.

Tumeric is a miraculous spice commonly used in Asian cuisine, known for reducing swelling (inflammation), used to heal headaches, menstrual cramps, fever and bronchial colds/lung infections.  

This can be modified to suit your own personal tastes but mom recommends:


1 cup of Almond milk (preferably Silk Pure Almond Unsweetened Milk)

1 tsp of tumeric, ginger and cinnamon

honey to sweeten


In a small saucepan, bring milk to a warm temperature (not boiling), add dry ingredients and honey to milk, whisk together.

For added creamy froth:  Add to a mason jar, cover with lid, shake vigorously for 30 seconds to 1 minute.  Pour into your favorite mug and enjoy.