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This chicken salad is a variation of a salad from Sam Choy’s restaurant in Honolulu, Hawaii. That salad was made with fresh mahi mahi, and this...
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Find out more about Stacey: Stacey Klaff is a chef and Art Institute of Phoenix culinary graduate who has been cooking since the ripe age of five. Food and cooking have been her passion for some time and she offers a youthful, fresh perspective on things, and generally loves talking about or writing about that passion! When she’s not cooking up masterpieces in the kitchen she devotes her time to her other love, which is martial arts, something that she has been involved in for the last 17 years. Come join her and delve deep into the culinary underworld that she loves! Stacey Klaff can be reached at pastrychef1@cox.net. |
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Phoenix Easy Meals Examiner's Articles
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This is the closest that you’ll get to a from scratch butter cake taste when using a mix. This cake will bring back flavors from your childhood...
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A chocolate cake-mix crust and a sweet ganache highlight the flavors of the ultra creamy peanut butter center in this all-star bar. INGREDIENTS: 1...
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10 tips for your easiest ever turkey dinner: 1.) Frozen saves money but… Turkey prices rise as the holiday’s approach, so you’ll...
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This recipe is kind of a French onion soup met tomatoes and they married! The soup is so flavorful and is delicious served with croutons. Feel free to...
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If you’re looking for a simple bread recipe to use as an easy appetizer or as an accompaniment to your favorite Italian meal then this is...
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This is one of the 1st recipes that I ever baked as a child. I used to use Hershey’s Kisses in the middle of them. This was also the 1st recipe...
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This is such a simple meal, made in a slow cooker, and it’s one of those meals that you set it and forget it. The wine makes the meat so tender...
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This recipe is unique in the fact that it combines a pie with a snicker doodle-type cookie batter. You might be a little leery in trying it at first,...
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My friend Donna McKinnon Center, who I work with at the Thunderbird School of Global Management here in Phoenix, gave me this recipe. That’s...
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