you can cook it too!

Want to save the recipes from our show Candidly Speaking which streams on YouTube? Here is a complete list of ingredients you may have missed while watching the show. Our guests have provided step by step instructions so that you can replicate what we cooked in the episodes below. Haven't watched the episode yet? Well click on the button at the bottom of the recipe and hear some candid conversation, while seeing just how we did it! Be a part of the movement! Invite your friends and family over for a night of watching Candidly Speaking and testing this recipe out yourself! 

 Momma Lenas Egg Rolls Season 2 Premiere

Momma Lenas Egg Rolls Season 2 Premiere

Episode 1 Season 2

2 cups chicken breast sliced thinly

1 package of Egg Roll Wraps

1 small cabbage shredded

1 ¼ cups bean sprouts

3 shredded carrots

salt

pepper

4 tbsp vegetable oil

2 tbsp of chopped garlic

2 tbsp of chopped ginger

1 tbsp of peanut butter

LaChoy Sweet and Sour Sauce

Vegetable or peanut oil for Frying

Rinse chicken breast with cold water. Place on a plate and season with salt and pepper to taste. Put 2 tbsp vegetable oil in medium saucepan. Spread oil evenly around bottom of pan. Add chicken and sauté on medium high heat until brown, add 1 tbsp chopped garlic, 1 tbsp ginger. Lower heat. Add 1 tablespoon of peanut butter. Cook until chicken is done about 8 minutes or until no pink is present in the middle.  Remove chicken from pan and allow to cool. Return Saucepan to stove and add remaining two tablespoons of vegetable oil over medium heat. Add cabbage, carrots, bean sprouts, salt and pepper and stir. Cook until vegetables start to wilt. Add 1 tbsp ginger and 1 tbsp garlic.  Cook vegetables until tender stirring periodically. Remove from heat when done and allow to cool.  Heat Large cast iron skillet filled halfway with vegetable oil. Oil is ready for frying when a “tiny splash of water” sizzles when added.

Place 1 egg-roll wrap on a flat surface. Add  a little chicken and vegetable mixture. Fold wrap corner to corner.  Repeat until all wraps are used. Place egg-rolls into oil mixture gently. Cook until brown turning as necessary. Place cooked egg-rolls on paper towel. Serve with LaChoy sweet and sour sauce. Enjoy!

 

 

 Vegetarian Pancit Bihon 

Vegetarian Pancit Bihon 

Episode 2 Season 2

1 large onion

4 carrots

4 celery stalks

1 small cabbage

3 tbsp Soy sauce

3 tbsp powder vegetarian chicken bouillon

2 cup snow peas

1 lemon

8 cloves garlic

Olive oil

1lb package bean thread ( or rice noodles)

 

 

Soak bean thread in a bowl of  warm water 10 minutes and set aside.  Add olive oil to wok distributing equally until thin layer of oil is present. Heat wok until it begins to smoke. Add onions and garlic. Saute until onions are translucent. Add all other vegetables, soy sauce, and bouillon.Saute a few minutes until tender. Do not over cook. Remove from wok with slotted spoon leaving liquid. Add bean thread and cook until liquid evaporates. Add all vegetables back to pan and mix thoroughly. Serve with lemon. Enjoy!

 

Episode 3 Season 2

Pasta Primavera with Shrimp

12 ounces short pasta, such as penne or fusilli

4 garlic cloves, thinly sliced

2 1/2 teaspoons (or more) kosher salt

3/4 teaspoon (or more) freshly ground black pepper

1 (10-ounce) bag frozen broccoli florets

6 ounces green beans, preferably haricots verts, trimmed

8 ounces large shrimp, peeled, deveined, tails left on

1 pint cherry tomatoes, sliced in half

1 cup frozen green peas

3 tablespoons unsalted butter

1 teaspoon finely grated lemon zest

3/4 cup finely grated Parmesan, plus more for serving

1/4 cup coarsely chopped basil

Red pepper flakes (for serving; optional)

Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.

Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.

Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.