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SAKUN Chief, Seattle Heights, WA (2025)

08/19/2025

Easy Chicken Quesadillas

Ingredients
300 g (11 oz) Cooked chicken, Approx 2-3 breasts
400 g (14.5 oz) Black beans, Drained and rinsed
340 g (12 oz) Sweetcorn, 1x tin | Drained and rinsed
1/2 Red onion, Peeled and finely chopped
2 tsp Fajita seasoning
2 tsp Sunflower oil
8 Large flour tortillas
200 g (7 oz) Grated mozzarella

Instructions
In a large bowl, mix the chicken, beans, sweetcorn, onion and fajita seasoning.
Preheat 1/2 tsp of the oil in a large frying pan over a medium heat.
Sit one tortilla in the pan, sprinkle over a small amount of the cheese (about 25g/1oz – no need to weigh but just as a guide!)
Spoon on a quarter of the chicken and bean mixture. (You’ll need to work reasonably quickly here so the bottom doesn’t start to burn.)
Sprinkle another 25g/1oz of cheese on top and sit another tortilla on top. Use the bottom of a clean saucepan to weigh down the quesadilla.
Cook on that side for 3 minutes, then remove the saucepan and carefully flip over. Cook for another 3 minutes.
Repeat this process to cook all of the quesadillas.
While you are cooking them, keep the others warm on a plate covered with tin foil OR keep warm in the oven on a very low heat.

08/19/2025

Crustless Quiche {Easy Vegetarian Recipe}

Ingredients
1 tsp Olive oil
1 Onion, Peeled and chopped
300 g (11 oz) Broccoli, Cut into florets
150 g (5 oz) Peas
8 Eggs, Beaten
150 g (5 oz) Cheese, Grated
Sea salt and freshly ground black pepper
Fresh chives to garnish, Optional
Instructions
Preheat oven to 180C/350F.
Heat the oil in a frying pan over a medium heat. Add the onions and cook for 3 or 4 minutes until starting to soften.
Add the broccoli and cook for a further 4 or 5 minutes until that is starting to soften too.
Add the peas and cook for a further 3 minutes.
Put the vegetables into a shallow dish and pour over the beaten eggs.
Sprinkle over the cheese and plenty of salt and freshly ground black pepper.
Bake for 25-30 minutes until the quiche is cooked through but is still a little wobbly.
Leave to cool for 5 minutes before slicing.

08/19/2025

Marry Me Chicken {BEST Ever Recipe!}

Ingredients
650 g (1.5 lb) Chicken breast (skinless and boneless), About x4
50 g (6 tbsp) Plain flour
1 tbsp Olive oil
3 Garlic cloves, Peeled and crushed
150 g (1 cups) Sun dried tomatoes, Drained
1 tsp Dried oregano
2 tsp Paprika
150 ml (0.75 cup) Double cream
200 ml (0.75 cup) Chicken stock
50 g (0.5 cup) Parmesan cheese, Grated
15 g (3 tbsp) Fresh basil leaves
1/2 Lemon, Just the juice
Sea salt and freshly ground black pepper

Instructions
Coat the chicken breasts in the flour.
In a large, deep frying pan, heat the oil over a medium heat. When it's hot, carefully add the chicken breasts. Cook for 5 minutes. Flip and cook for a further 5 minutes.
Remove the chicken breasts to a plate, turn the heat under the pan to low and add the garlic, sun-dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened.
Add the cream, stock, parmesan and plenty of salt and pepper and give everything a good stir.
Sit the chicken back in the sauce. Put the lid on the pan and cook for 5 minutes. Turn the chicken and cook for another 5 minutes.
Check the chicken is cooked through. Remove the pan from the heat, sprinkle over the basil leaves and the squeeze of half a lemon.

08/15/2025

Homemade Chop Suey Recipe
Ingredients
3-4 boneless skinless chicken breasts (thinly sliced)
1/2 tsp baking soda
2 tbsp vegetable oil
2 tbsp garlic (minced)
1 small white onion (sliced)
3 medium carrots (thinly sliced)
3 stems bok choy
1 cup mushrooms (sliced)
1 cup bean sprouts
Chop Suey Sauce
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1 tbsp cornstarch
2 tbsp soy sauce
2 1/2 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1 tsp white pepper
1 cup water

Instructions
First, tenderize or “velvet” the chicken. Coat the chicken evenly in the baking soda and set aside for about 20-30 minutes. While the chicken sits, make the sauce.
To make chop suey sauce, start by whisking the cornstarch and soy sauce in bowl and then add in the oyster sauce, shaoxing wine, sesame oil, white, pepper, and water. Once the sauce is mixed, heat the vegetable oil on high heat in a wok. Add the garlic and onion and cook for about a minute, then add the chicken and cook for another minute. Once the chicken changes from pink to white, add in your veggies except for the bean sprouts and stir fry for an additional minute. Add in the bean sprouts and sauce. Stir fry until the sauce thickens and the vegetables remain crisp. Serve immediately over rice.

08/15/2025

Classic quiche recipe

Ingredients
1 pie crust (refrigerated)
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham (chopped)
1 cup mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)
4 tbsp scallions ((green onions))

Instructions
Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
In a large bowl, mix together eggs, half and half, salt and pepper.
Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
Once the center is completely set, let cool for 5-10 minutes before slicing and serving. Serve warm or at room temperature.

08/15/2025

Classic Salisbury Steak Recipe

Ingredients
1 lb lean ground beef (80-90% lean)
1/4 cup panko breadcrumbs
2 large eggs (beaten)
3 tsp ketchup
2 tsp Dijon mustard
1/2 tsp dried oregano
1 1/4 tsp kosher salt
2 tbsp garlic (minced)
1 tbsp extra virgin olive oil
Gravy

3 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups beef stock
1 1/2 tbsp ketchup
1 tsp onion powder
2 tsp Worcestershire sauce
6 oz baby bella mushrooms
black pepper

Instructions
In a large mixing bowl, combine all of the ingredients except for the oil until thoroughly mixed. Shape the mixture into 4 equal patties, about ¾-1 inch thick.
Heat the olive oil on medium-high heat in a large nonstick skillet. Once heated, add in the steaks and brown about 3-4 minute per side and then transfer to a separate plate.
Next, make the gravy. Reduce the heat to medium and add the butter. Once the butter has melted, add the flour and whisk until smooth. Pour in the beef stock while on medium-low and continue to whisk. Add the ketchup, onion powder, and Worcestershire sauce and whisk until combined. Add the mushrooms and simmer for 5 minutes until the sauce thickens. Season with additional salt and pepper. Add the steaks back into the skillet with the gravy. Cook for another 10 minutes or until the steaks are completely cooked through.

08/15/2025

Classic Pork Roast Recipe

Ingredients
2 tsp salt
2 tsp black pepper
1 1/2 tsp celery seed
3 tsp fresh sage (minced)
3 tsp fresh rosemary (minced)
2 tbsp garlic cloves (minced)
2 tbsp fresh Italian flat-leaf parsley (roughly chopped)
6-8 lb pork shoulder
1 cup chicken broth (3/4 cup - 1 cup depending on how much evaporates from pan)
Instructions

Take your pork roast out of fridge and allow it reach room temperature. This should take about 30 minutes to an hour. While the roast reaches room temperature, begin preheating your oven to 325F.
Mix the spices together in a small bowl and rub liberally all over the roast. Place the roast in a large roasting pan, fat side up. Pour the chicken broth on the bottom of the pan until it comes up about an inch. Roast your pork shoulder at about 35 minutes per pound or until it reaches an internal temperature of 180F (use a meat thermometer to confirm internal temp). Make sure to periodically check on your roast in case the broth has evaporated and you need to add more. Once the roast has reached the proper internal temperature, remove from the oven and transfer to a serving platter or wire rack to rest for 40 minutes.

If you find the that roast’s skin needs some extra crisping up, while the roast is resting, preheat the oven to 475 degrees. Put the roast back in for 13-17 minutes. Once thoroughly browned and crispy, remove from the oven and immediately carve and serve.

08/15/2025

Authentic Chicken Marsala Recipe

Ingredients
1/2 cup all-purpose flour
kosher salt (to taste)
black pepper (to taste)
1 1/2 tsp garlic powder
2 2 (halved to make 4 fillets)
2 tbsp olive oil
2 tbsp butter (unsalted)
Chicken Marsala sauce recipe
2 tbsp butter
8 oz mushrooms (sliced)
6 garlic cloves (minced)
3/4 cup dry marsala wine
1 1/4 cup chicken stock
3/4 cup heavy whipping cream
2 1/2 tbsp fresh parsley (chopped)

Instructions
In a bowl, whisk together the flour, salt, garlic powder and pepper. Dredge each chicken filet in the mixture, shaking off the excess.
Heat 2 tablespoons of oil and 2 tablespoons of butter in a large skillet over medium-high heat. Fry the chicken breasts for about 4 minutes per side, or until golden brown. Transfer the chicken breasts to a plate.
While the chicken rests, melt the remaining butter in the same pan. Add in the mushrooms and brown them, then add in the garlic and saute until fragrant. Add in the Marsala wine and chicken stock and bring to a simmer until the sauce starts to thicken, about 15 minutes.
Once the sauce has thickened, add in the heavy whipping cream and put the chicken back into the pan. Garnish with the fresh parsley and serve immediately.

08/14/2025

Crispy Fried Bacalaitos (Puerto Rican Codfish Fritters)

Ingredients
1 lb salted codfish (see note for using fresh codfish)
2 cups flour
1 tbsp baking powder
2 – 2 1/2 cups warm water or the broth the cod was boiled in
1 tbsp sofrito (can also be store bought sofrito)
2 tsp sazon (can also be store bought sazon seasoning)
2 cloves garlic, grated
2 tbsp cilantro, minced
1/2 bell pepper, diced
1/2 yellow or white onion, diced
1/2 tsp pepper
1/2 tsp oregano
2 cups canola or vegetable oil

Instructions
Prep your cod. Rinse off the saltcod before adding to a stockpot and covering with water. Soak for 30 minutes, drain and cover with fresh water. (See note for directions on how to make this using fresh cod).
Cook the cod. Bring to a boil and then simmer for 20 minutes. Drain again, reserving a few cups of the water for your batter if desired.
Flake the fish. Let the fish cool before flaking and removing any bones.
Make the batter base. In a large bowl whisk together the flour, baking powder, & water until a runny, pancake-like batter is formed.
Add remaining ingredients. Add the sofrito, sazon, garlic, cilantro, bell pepper, onion, pepper, oregano, and flaked codfish. Mix in until everything is evenly distributed.
Fry. Heat oil over medium high heat (to 350° F / 176.7° C). Ladel pancake sized spoonfuls of the batter into the oil, making sure to not crowd the pan. Fry for a few minutes on each side, flipping to get golden brown all around. Cook until the fritters are crispy all over.
Drain & enjoy. Transfer the bacalaitos onto a paper towel lined plate and cool before enjoying with mayoketchup!

08/14/2025

Camarones al Ajillo (Quick Classic Recipe)

Ingredients
2 tbsp olive oil
1/2 cup butter
10 cloves garlic, minced
2 lbs shrimp, peeled & deveined
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 1/2 tsp salt
2 tsp paprika
1/3 cup lemon juice + 1 tsp lemon zest
1 tsp fresh parsley, minced

Instructions
Sauté oil, butter, and garlic. In a pan melt the butter with the oil over medium heat before adding the minced garlic. Sauté for a couple minutes until the garlic becomes fragrant.
Add the shrimp. Pat the shrimp dry with paper towels before adding to the pan with the oil and garlic.
Season with spices. Season with all of the listed spices and mix to coat the shrimp. Cook until the shrimp is pink, opaque, and fully cooked.
Finish with lemon and fresh parsley. Turn the heat off before adding the lemon juice and zest and mixing it in. Finish everything with a generous sprinkle of minced parsley and enjoy!

08/14/2025

30 Minute Shakshuka (Moroccan Style)

Ingredients
1 tbsp olive oil
1 tsp whole cumin seeds
1 small yellow onion, minced
2 cloves garlic, minced
1 cup roasted red bell pepper, drained and chopped roughly
1 (28oz) crushed tomatoes
2 tsp ras el hanout
1 tsp salt
1 tsp pepper
1 tbsp cilantro, minced
1 tbsp parsley, minced
4-5 eggs
Crusty bread to serve with
Optional toppings: additional cilantro, parsley, crumbled feta cheese

Instructions
Toast the cumin seeds. Heat oil in a skillet over medium heat before adding cumin seeds. Toast for a minute or until they begin to bloom and become fragrant. Cumin seeds with oil in a pan on a stovetop
Build the sauce. Add minced onion to the pan and sauté until translucent before adding garlic and cooking until fragrant. Next add chopped roasted peppers, crushed tomatoes, ras el hanout, salt, pepper, cilantro, and parsley. Stir and bring everything to a boil before lowering and covering partially with a lid. Simmer on low for 15 minutes. Tomato sauce in a pan on a stovetop
Poach the eggs. Using a spoon, create wells in the sauce where the eggs will go. Crack the eggs into the wells one at a time, cover and continue to cook for 5 minutes, or until the eggs are cooked to your desired done-ness.eggs in tomato sauce in a pan

Serve. Top the shakshuka with additional fresh herbs and crumbled feta cheese (optional). Serve with crusty bread and enjoy.

08/14/2025

10 Minute Ensalada Verde

Ingredients

For the Salad:
1 head butter lettuce or romaine, rinsed
1 cucumber, peeled and sliced into rounds
2 tomatoes, sliced
1/2 small red onion, sliced thinly

For the Dressing:
1 tsp salt
1 tsp pepper
2 tbsp vinegar (white, red wine, or balsamic)
4 tbsp olive oil

instructions
Make the salad. Add the lettuce to a large bowl and top with sliced cucumber, tomato, and onion.
Make the dressing. A small bowl, whisk together all ingredients for the dressing. Pour over the salad and serve.

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