FACES of WATER

10/05/2026

Za’atar Chicken Schnitzel
Serves 4 | Prep 20–25 min | Cook 10–15 min
Ingredients:
For the chicken
* 2 large boneless, skinless chicken breasts (about 1½ lb / 680 g total), or 4 thin cutlets
* Salt and black pepper
Breading station
* 2 large eggs
* 1–1½ cups panko or fine breadcrumbs (or a mix)
* 2–3 Tbsp za’atar (plus extra for finishing)
* 1–2 Tbsp sesame seeds (optional but highly recommended)
* ½–1 tsp paprika
* ½ tsp garlic powder
* Pinch of sumac (optional, for brightness)
For frying
* Neutral oil with high smoke point (canola, vegetable, avocado, or grapeseed) — enough for ½ inch (1–1.5 cm) depth
To serve
* Lemon wedges
* Tahini sauce (thinned with lemon juice, garlic, and a little water)
* Fresh chopped parsley or cilantro

Method
1. Prep the chickenButterfly each breast (slice horizontally almost all the way through and open like a book) or slice into thinner cutlets. Season both sides lightly with salt and pepper.
2. Set up the station
* Bowl 2: Beaten eggs
* Bowl 3: Breadcrumbs mixed with za’atar, sesame seeds, paprika, garlic powder, and a pinch of salt (and sumac if using)
3. Bread the cutletsDredge each piece in flour → shake off excess → dip in egg → coat thoroughly in the seasoned breadcrumb mixture. Press gently so the coating adheres, but don’t pack it densely. Place on a plate or rack.
4. Fry
5. Heat oil in a large heavy skillet over medium-high heat to about 350°F (175°C) — a breadcrumb should sizzle immediately. Fry 1–2 cutlets at a time (don’t crowd) for 2–3 minutes per side until deep golden and cooked through (internal temp 165°F / 74°C). Transfer to a wire rack or paper towels. Sprinkle lightly with extra za’atar or sumac while hot.
6. ServeSqueeze lemon over the top and serve immediately with tahini sauce on the side or drizzled over.

09/07/2026

New cutting board!!

09/01/2026

Australian Wagyu Steak cooked to perfection! Official Trisha Paytas

08/26/2026

Today I’m making classic Chicken Paprikash the way Trisha's family loves it — tender chicken simmered in a rich, smoky paprika sauce and served over buttery noodles. This is pure comfort food with big flavor and very little fuss.
Chicken Paprikash Recipe-
Ingredients (serves 4):
* 8 bone-in, skin-on chicken thighs (or mix of thighs and drumsticks)
* 2 tbsp vegetable oil or butter
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 3 tbsp Hungarian sweet paprika
* 1 cup chicken broth
* 1 cup sour cream (or heavy cream for richer texture)
* 1 tbsp flour (optional, for thickening)
* Salt and pepper, to taste
* 1 bell pepper, sliced (optional, for extra flavor)
* Fresh parsley, chopped (for garnish)
Instructions:
1. Prep Chicken: Season chicken with salt and pepper. Heat oil or butter in a large skillet or Dutch oven over medium-high heat. Brown chicken on both sides (about 5-7 minutes per side). Remove and set aside.
2. Cook Aromatics: In the same pan, reduce heat to medium. Add onion and cook until soft and golden, about 5 minutes. Add garlic and cook 1 minute.
3. Add Paprika: Remove pan from heat (to prevent burning paprika). Stir in paprika and optional bell pepper. Cook 1 minute, stirring constantly.
4. Simmer: Return chicken to pan. Add chicken broth, bring to a simmer, then cover and cook on low for 30-40 minutes, until chicken is tender and cooked through (internal temp 165°F/74°C).
5. Make Sauce: In a small bowl, mix sour cream with flour (if using) to prevent curdling. Remove chicken from pan. Gradually stir a ladle of hot broth into sour cream mixture, then add to the pan. Simmer gently until thickened, about 3-5 minutes. Adjust seasoning.
6. Serve: Return chicken to sauce to warm through. Serve over egg noodles, spaetzle, or rice, garnished with parsley.

* If sauce is too thick, thin with more broth; if too thin, simmer longer or add more flour.

Spaetzle (Hungarian-Style Dumplings)
Ingredients (serves 4):
* 1 cup all-purpose flour
* 2 large eggs
* ¼ cup milk or water
* ½ tsp salt
* Pinch of nutmeg (optional)
Instructions:
1. Make Batter:
* In a bowl, whisk together flour, salt, and nutmeg. Add eggs and milk, stirring until a smooth, thick batter forms (slightly thicker than pancake batter).
2. Cook Spaetzle:
* Bring a large pot of salted water to a boil. Place a colander, spaetzle maker, or large-holed grater over the pot.
* Push batter through the holes into the boiling water in small batches. Spaetzle will float when cooked (1-2 minutes).
* Remove with a slotted spoon and drain. Optionally, toss with butter or sauté lightly for a golden crust.

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New West Knifeworks Quality Chef Knives

08/25/2026

08/14/2026

My new knife 🔪! It an artwork! Link in bio for 10% off. New West KnifeWorks and

08/13/2026

New West Knifeworks Quality Chef Knives

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and

08/11/2026

These are seasoned meat mounds “blanketed” with dumpling wrappers, then steamed and crisped in one skillet. No folding, sealing, or fiddly edges—ready in about 25–30 minutes. Great weeknight version of dumplings with juicy filling and crispy bottoms.
Ingredients (makes ~20–24 dumplings, serves 4–6)
Filling:
* 1 lb (450 g) ground pork (or ground chicken/turkey)
* 4 green onions, finely chopped (plus extra for garnish)
* 2 Tbsp soy sauce
* 1½ Tbsp fresh ginger, grated (or 2 tsp ginger paste)
* 2 cloves garlic, minced
* 1 Tbsp toasted sesame oil
* 1 tsp cornstarch (helps binding)
* ½ tsp black pepper (or white pepper)
* Optional: ½–1 tsp sugar, pinch of salt, 1 tsp rice vinegar, or a little grated carrot for moisture/texture
To cook:
* 20–24 round dumpling wrappers (or square wonton wrappers; cut into circles if needed)
* 1–2 Tbsp neutral oil (vegetable, avocado, or canola)
* ⅓–⅔ cup water (or light stock/bone broth)
For serving:
* Chili crisp or chili oil
* Toasted sesame seeds
* Extra sliced green onions

Instructions:
1. In a medium bowl, mix the ground pork, green onions, soy sauce, ginger, garlic, sesame oil, cornstarch, and pepper until well combined and slightly sticky.
2. Scoop ~1 heaping tablespoon portions and form into small mounds or loose balls. Place them on a plate.Drape one dumpling wrapper over each mound and gently press/squeeze around the sides so it hugs the filling like a blanket (bottom stays open/unwrapped).
3. Heat a large nonstick skillet over medium to medium-high heat. Add the oil.Place the dumplings in the pan with space between them (work in batches if needed). Cook 1–2 minutes to start browning the bottoms if desired.
4. Pour the water (or stock) around the dumplings (not over the tops). Immediately cover with a tight-fitting lid. Steam 6–8 minutes, until the wrappers turn translucent and the filling is cooked through (pork/chicken to 165°F / 74°C internal temperature).
5. Uncover and cook another 1–3 minutes so remaining liquid evaporates and the bottoms get golden and crisp.
6. Transfer to a plate. Top with chili crisp, sesame seeds, and extra green onions.

Grocery List
Produce
* Green onions (1 bunch)
* Fresh ginger (1 small piece)
* Garlic (1 head or a few cloves)
* Optional: 1 small carrot
Meat
* 1 lb ground pork (or chicken/turkey)
Pantry / Refrigerated
Peanut Oil
* Dumpling or wonton wrappers (1 package, ~20–24)
* Soy sauce
* Toasted sesame oil
* Neutral cooking oil
* Cornstarch
* Black or white pepper
* Optional: rice vinegar, sugar, chili crisp/chili oil, sesame seeds, light stock.

08/08/2026

Crab Rangoon!
Crispy wonton wrappers filled with a creamy crab and cream cheese mixture. This is the standard American-Chinese restaurant style.
Ingredients (makes about 24–30 pieces)
* 8 oz (225 g) cream cheese, softened
* 6–8 oz (170–225 g) crab meat (real lump crab or imitation crab, finely chopped)
* 2–3 green onions, thinly sliced
* 1–2 garlic cloves, minced
* 1 tsp Worcestershire sauce
* 1 tsp soy sauce
* ½ tsp sugar (optional, balances the savory notes)
* Pinch of salt and white or black pepper
* 24–30 square wonton wrappers
* Water (for sealing)
* Neutral oil for frying (vegetable, canola, or peanut)
Instructions
1. In a bowl, mix the softened cream cheese until smooth. Add the chopped crab, green onions, garlic, Worcestershire, soy sauce, sugar (if using), salt, and pepper. Stir until fully combined. Taste and adjust seasoning.
2. Place a wonton wrapper on a clean surface. Spoon about 1 heaping teaspoon of filling into the center.
* To fold the classic shape: wet the edges with a finger dipped in water, bring opposite corners up to meet, then pinch the remaining sides together so it forms a sealed four-pointed pouch.
* Or fold into a simple triangle and press the edges firmly to seal.
3. Keep the finished rangoon covered with a damp towel so the wrappers don’t dry out.
4. Deep-fry method:Heat 2–3 inches of oil to 350°F (175°C). Fry in small batches for 2–3 minutes, turning once, until golden brown and crispy. Drain on a wire rack or paper towels.
5. Air-fryer option: Lightly spray or brush with oil. Air-fry at 370°F (190°C) for 6–8 minutes, flipping halfway, until crisp and golden.
6. Baked option: Brush lightly with oil or melted butter. Bake at 400°F (200°C) for 10–14 minutes, flipping once, until golden.

Classic Sweet Chili Sauce
Bright, sweet, slightly spicy, and sticky.
Ingredients (makes about ¾ cup):
* ½ cup rice vinegar (or white vinegar)
* ½ cup sugar
* ¼ cup water
* 2–3 tbsp chili garlic sauce (or sambal oelek)
* 1 tbsp soy sauce
* 1 tsp grated fresh ginger (optional)
* 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Method:Combine vinegar, sugar, water, chili garlic sauce, soy sauce, and ginger in a small saucepan. Bring to a simmer and cook 3–4 minutes until the sugar dissolves. Stir in the cornstarch slurry and simmer another 1–2 minutes until thickened. Cool slightly — it will thicken more as it sits.

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08/03/2026

with homemade noodles