I Am... Honey Mustard Chicken Thigh Recipe

Have you guys ever played that game where all the animals in the world disappear and you can only eat one kind of meat for the rest of your life? (I know this isn't relevant to all those non-meat eaters out there, so I apologize in advance!) I always, always, always end up choosing chicken. I LOVE chicken. Plus, bonus: eggs! But then I start thinking about it and I get really sad when I realize that I'll never get to eat cheese again (the horror!) or bacon (so tragic). So basically, I can never choose.

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I Am... Crab Rangoon Deviled Eggs

I know some people who don't like egg yolks. I just don't get that. Egg yolks are the best part! I mean, I like egg whites too, but I would never just eat the whites and leave the yolk. But my friends, it's the truth. There are some crazy people out there — I know, I've seen them. Back in university I had this one prof that would always dim the lights. I would inevitably fall asleep no matter how many coffees I had. I'd try to devise ways to stay awake, but my method of choice, crunchy snacks, were a bit too noisy in the silence of the lecture hall.

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I Am... Baked Turkey Tenders Recipe

Yesterday I looked in the fridge at a package of chicken breasts to only discover that they were turkey. Not that I have anything against turkey — I guess poultry is poultry is poultry? Anyway, my plan for the chicken breasts were chicken tenders. Because I have the tastes of a four year old. Sometimes (ok, all the time) all I want to do is stuff my face with chicken tenders, fries and mac and cheese. Sometimes (ok, all the time) I still feel like that little girl that took extreme pleasure in pink, cute things, and shiny barrettes.

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I Am... Steak and Egg Sandwich Recipe

I am obsessed with pretzel rolls. Actually, I'm kind of going through pretzel croissant withdrawal, so maybe I'm just substituting one love for another. Still, pretzel rolls are pretty damn delicious, especially when stuffed with steak, arugula and a fried egg. I love it when real meals fit into sandwiches, so I'm always looking for things that can be sandwich-fied.

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I Am... Kaya Toast: Coconut Jam on Toast Recipe

I have been wanting to make homemade kaya, or coconut jam, forever. Growing up, kaya was a staple at our weekend breakfast table. My mom would crack open a blue and yellow can of Yeo's for me and my brother — it was the ultimate treat. Most weekends we would spread it on golden brown toast and have it alongside soft boiled eggs, but if we were lucky, my mom would make a kaya sandwich and then french toast the whole thing.

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I Am... Irish Beef Stew Recipe

It's Pi Day tomorrow and St. Patrick's day on Monday so I thought I'd do a little mashup homage for a little festivity. Generally I'm not one of those people who celebrates every occasion under the sun (mostly because I never have the foresight to remember the little things until it's a tad too late), but more and more, a trip to the grocery store puts holidays on my radar.

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I Am... Vietnamese Irish Coffee Recipe

My favourite way to drink coffee is a bastardized version of Vietnamese coffee: espresso with just a touch bit of sweetened condensed milk stirred in. I do love traditional Vietnamese coffee too, with it's rich, deep flavour and loads of sweetened condensed milk, but in the morning, the speed of the nespresso machine wins over the slow drip, drip of metal filter every time.

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I Am... Quick & Easy Apple Tart Recipe

When I think of classic diner desserts I think of chocolate cake, sundaes and apple pie and ice cream. I kind of don't get the whole warm apple pie and vanilla ice cream thing, but I do enjoy the combination of warm and cold. And yes, if I'm having apple pie, it has to be warm. Even so, if I had my choice, I'd choose an apple tart (warm or cold) over warm apple pie any day. I like a thin layer of fruit, brown sugar that caramelizes, a squeeze of lemon, a sprinkle of salt and puff pastry that gets all flaky and golden.

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I Am... Miso Coconut Chicken

Everyone has their favorite pantry staples and one of mine is coconut milk. I'm not sure why, but a can of coconut milk makes me feel safe. So much so that I have back-up cans, just in case. You may get a strange look from the checkout person with your abundance of cans, but you'll be the one laughing when you're at home, looking into the pantry and spying your coconut treasure trove. Coconut milk is seriously versatile - sweet or savory, breakfast or dinner, it can handle it all. I especially love it in stews or braises.

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I Am... Crispy Salt and Pepper French Toast Recipe

Is it just me, or is brunch the best meal ever? Savory, sweet, carb-full or carb-less, meat-filled or meat-less, brunch is the bomb. The only problem with brunch (not like it's a real problem) is that I can never decide between sweet or savory. Sometimes I wish brunch could be a real thing, with starters, mains and desserts. Now that would be Brunch. And for starters, I'd choose this Crispy Salt and Pepper French Toast.

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I Am... Okonomiyaki Burger Recipe

I tend to get into food ruts. I'll eat the same thing, over and over and over again. And the thing is, it doesn't bore me. In fact, the freedom to consume my favourite foods for days in a row is one of the more thrilling parts of being a "grown up." One of my (many) food obsessions in Tokyo, has definitely been takoyaki. Not even two weeks into our stay, me and Mike purposely went out to buy an electric takoyaki pan from that 12-story behemoth of a store that sells everything, Bic Camera. The pan was on sale for less than $10, so it was a no brainer. What Mike didn't expect was that I would suggest takoyaki again and again and again after bringing the pan home.

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I Am... Miso Pasta Salad Recipe

Miso is one of those super versatile ingredients that I find myself using more and more. Miso is like Pink. Not pink the color, but Pink the artist. It seems like she's never in the spotlight, drama-wise, at least, but in the last ten years, she's had countless hit songs. I'm not a Pink fan, but somehow when I hear her songs, they kind of sound sort of familiar. Miso is just that like that — in the background, but always lurking, always familiar and always delicious.

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