About Dana

Dana Kayal is a proud mom of 3 busy athletic kids, an Epicure Independent Consultant, Executive Director & trainer, 6 figure income earner, food enthusiast, volunteer, recipe blogger, paleo lifestyler, avid traveler, volunteer, mountain biker and dragon boater.

Coconut Bali Chicken

This whipped up in mere minutes.  I did let it marinade an hour and the flavor was intense and the chicken so amazingly tender.  This served 3 in my house

  • 2 lg free range chicken breasts (maybe 4 smaller ones), slivered
  • 1/2 cup coconut milk (Real Thai is my fav brand)
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Epicure’s Bali Glow

I was originally going to skewer my chicken although got lazy and just sauteed it up in a hot pan.  I served it with Papaya salad – OMG – best meal in a long time.  I felt like I was having a meal in a Thai restaurant!

Oh, it’s already ripe Papaya Salad

I was planning to make Green Papaya salad although didn’t get to my papaya soon enough and it was ripe.  new plan!

  • One med ripe papaya – still firm – peeled and sliced, about 2-3 cups.
  • One handful of cilantro, chopped
  • Two handfuls of sliced Jicama (to add crunch)
  • 2 tsps of Epicure’s Cinco Peppers (or less if you don’t like heat).  Cinco is a combo of 5 peppers, sweet and hot, so it adds flavor and not just heat
  • Juice of half a lemon
  • 1 Tbsp of Fish Sauce

Gently stir.  Devour.

Teriyaki Rice Wraps w/Jicama Mango Salsa and Ginger Cream

This is delish, please ignore my awful plating, so not my skillset.  All the parts below can be use for many diff recipes separately too!  This was inspired by an episode of DDD. :)

  • 2lbs Pork Loin, cut in slivers (or chicken/beef)
  • 1 Tbsp Epicure’s Teriyaki RubSplash of Soy, splash of Olive Oil

Combine and marinate overnight. Stir-fry quickly on high heat.

Small strips of pork

Jicama Mango Salsa

  • 1 cup Minced Hicama
  • 3/4 cup small chunk mango
  • 2T slivered red onion
  • 2T cilantro
  • 1 t chili garlic sauce
  • 1t soy sauce
  • a couple pinches of salt
  • 1/2tsp Epicure’s Cinco Peppers

Combine.

Jicama Mango Salsa

Ginger Cream

  • 1t whip cream (or coconut milk)
  • a few grinds of Epicure’s Chili Garlic salt
  • 1 tsp honey
  • 1 tbsp rice wine vinegar
  • 1/2 T grated ginger
  • 1/2 c sour cream (or use coconut cream)
  • 1.5 T Epicure’s teriyaki

Combine.

We served ours wrapped up in rice paper wraps, these would make great asian taco’s too!  Soak your rice paper as instructed in the pkg, wrap up the pork, salsa, some shredded carrots or any other veg you have on hand.  Serve with the ginger cream as a drizzle or dipping sauce.

Wrap prep station

Little Italy Parmesan Chicken

This parmesan chicken is superbly seasoned with Little Italy Secret Sauce and is brightened up by Lemon Juice.  I don’t really measure, I’m more of a pinch, splash, dump in my hand gal, so all measurements are approx

Preheat oven to 400.

  • 6 lg Chicken Breasts
  • 2-4 Tsp Smoked Paprika
  • Salt & pepper
  • 3 Tbsp butter, divided
  • 6 garlic cloves, minced
  • 2 Tbsp Epicure’s Little Italy Secret sauce
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (could substitute Coconut milk)
  • 1/2 cup parmesan cheese, divided
  • 1 lemon, squeezed (I used a Meyer lemon)
  • 1/2 tsp lemon zest (I used a Meyer lemon)

Season chicken with salt, pepper and Smoked Paprika.

Little Italy Chicken parm2

Melt butter in your Everything Pan (or largest frying pan) and cook your chicken 2 mins on each side to brown.  Take out and set aside.

Add remaining butter to your pan with your garlic & Little Italy seasoning.  Saute 2 mins.  Add in remaining ingredients reserving a few Tbsp of Parmesan.  Simmer 3-4mins until parm has melted.  Add chicken back into your pan and sprinkle your remaining parmesan over your chicken.

Place pan into oven for approx 20mins.  If sauce hasn’t tightened up remove chicken and place pan back on burner for a couple mins.  Whether your sauce is thickened or not is typically dependent on how much moisture was in your chicken.

Little Italy Parmesan Chicken

This parmesan chicken is superbly seasoned with Little Italy Secret Sauce and is brightened up by Lemon Juice.  I don’t really measure, I’m more of a pinch, splash, dump in my hand gal, so all measurements are approx

Preheat oven to 400.

  • 6 lg Chicken Breasts
  • 2-4 Tsp Smoked Paprika
  • Salt & pepper
  • 3 Tbsp butter, divided
  • 6 garlic cloves, minced
  • 2 Tbsp Epicure’s Little Italy Secret sauce
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (could substitute Coconut milk)
  • 1/2 cup parmesan cheese, divided
  • 1 lemon, squeezed (I used a Meyer lemon)
  • 1/2 tsp lemon zest (I used a Meyer lemon)

Season chicken with salt, pepper and Smoked Paprika.  Melt butter in your Everything Pan (or largest frying pan) and cook your chicken 2 mins on each side to brown.  Take out and set aside.

Add remaining butter to your pan with your garlic & Little Italy seasoning.  Saute 2 mins.  Add in remaining ingredients reserving a few Tbsp of Parmesan.  Simmer 3-4mins until parm has melted.  Add chicken back into your pan and sprinkle your remaining parmesan over your chicken.

Place pan into oven for approx 20mins.  If sauce hasn’t tightened up remove chicken and place pan back on burner for a couple mins.  Whether your sauce is thickened or not is typically dependent on how much moisture was in your chicken.