Hello my loves, how I’ve missed you so. I’ve been pretty busy for the past few months and as a result my blog has suffered a bit. I’ve been receiving recipe request from you and I will try my best to fulfill all requests. I’ve made a list and vow to go through it all and post dish by dish. I’m starting with Guyanese Jehan Style Chow mein. For those of you who will look at my recipe and ingredients and say it is not authentic, bare with me. As a Guyanese living in Atlanta and like many of us who are based throughout the world, we are forced to adjust our childhood favorites based on the ingredients available to us. Yes I know there is no hoisin sauce in Guyanese chowmein or water chestnuts, but it makes for one tasty dish. Most of the ingredients are available at either your Asian grocery store or the supermarket.

Jehan Style Chicken Chowmein
1 12oz package of Chowmein
2 boneless, skinless chicken breast
1/2 large onion, chopped
2 cloves garlic, sliced thinly
2 scallion/green onion, finely chopped
2 tbsp vegetable oil
1 tbsp peanut oil
1/2 tsp grated ginger
1/2 tsp five spice powder
1/2 tsp red pepper flakes
3 tbsp light soy sauce
3 tbsp hoisin sauce
1 lb frozen stir fry vegetable mix, thawed
Cook chowmein according to directions on package. While chowmein is cooking, slice chicken breast into thin strips and set aside. Place vegetable oil and peanut oil in wok on a high fire. When the oil is hot add chicken to the wok and stir fry for 2 minutes. Add ginger, garlic, onion, five spice powder, red pepper flakes and soy sauce and cook for another 2 minutes. Add hoisin sauce and vegetable mix to chicken and stir until well combined. Cook for an additional minute. Add chowmein noodles to the chicken mixture and stir until all the noodles are coated with the sauce. Remove from heat. Sprinkle Chopped scallion over noodles and devour!





At this time of year there is always a holiday party, cookie exchange or some sort of gathering that you may have to host or attend. This is a great appetizer that is the first to go and is very easy to make. You can make this ahead of time and store it in an air tight container until you are ready to serve. I grew up eating this but it was always done in long strips, hence the name cheese straw. My mom makes the best cheese straws, so it was only natural for me to use her recipe. A few years ago she started experimenting with different shapes and I absolutely love it! At valentine’s this can be cheesy hearts, or cheesy turkey and maple leaves at thanksgiving. Since christmas is fastly approaching I decided to make these in the shape of stars and snowflakes. This would be a wonderful and festive addiction to any holiday table.

