Chef Sarah Devight

This roasted chicken and couscous dinner was so easy to throw together. The warm curry flavors, roasted vegetables, crispy chicken, and creamy whipped feta yogurt sauce all work so well together. Even better, all of my kids cleaned their plates for this one. The left over yogurt feta, though only 2 ingredients, make a great leftover veggie dip for school
Ingredients
Chicken
5–6 chicken quarters or legs
1/4 cup olive oil
2 tsp garlic powder
2 tsp paprika
2 tsp salt
1 tsp cracked black pepper
Couscous
1 zucchini, diced
2–3 carrots, diced
1 small red onion, diced
1 red pepper, diced
3–4 cloves garlic
1 (16 oz) can chickpeas, drained
Olive oil
Salt and pepper
2 cups chicken broth
1 tsp curry powder
1 tsp salt
1 tsp oregano
Pinch cayenne (optional)
2 cups couscous
1/4 cup parsley
Whipped Feta Sauce
1 cup full-fat Greek yogurt
8 oz feta
Instructions
Preheat oven to 425°F. Toss chicken with olive oil, garlic powder, paprika, salt, and pepper. Marinate 30 minutes.
Roast chicken 45–55 minutes until golden and cooked through.
Sauté zucchini, carrots, onion, and red pepper in olive oil with salt and pepper until tender. Add garlic and chickpeas; cook 1 more minute.
Bring chicken broth, curry powder, salt, oregano, and cayenne to a boil. Pour over couscous with a drizzle of olive oil, cover, and let sit 20 minutes.
Fluff couscous and fold in vegetables and parsley. Adjust salt if needed.
Blend Greek yogurt and feta until smooth.
Serve chicken over couscous with whipped feta sauce.

My first tutorial! Knife sharpening! So many of you have been asking me about knife sharpening and I’ve finally broken out of my shell to make this. Let me know if you enjoyed my lesson and if you would like me to make more tutorials! ❤️❤️❤️

If your knife is super dull, get a whetstone with a grit as low as 400 and then work your way up. I was working with a much higher grit because my knives just needed a touch up

After a long, yet successful Mother’s Day weekend at the restaurants, I finally had a day off so for dinner, I made this Thai Basil Beef with rice and garlic marinated cucumbers. This was an absolute hit with the hubby and kids and really easy to make as well. Recipe 👇

Thai Basil Beef Bowls with Garlic Marinated Cucumbers
Thai Basil Beef
Ingredients
* 2 lbs 80/20 ground beef
* 3–4 Thai chilies, minced
* 4–6 cloves garlic, minced
* 1 tbsp fresh ginger, grated
* 1/4 cup scallions, chopped
* 1 bell pepper, sliced
* Mushrooms, sliced
* 1 tbsp soy sauce
* 1 tsp sesame oil
* 2 tsp fish sauce
* 1/2 tsp sugar or honey
* Salt and pepper, to taste
* 1 tbsp oil
* Handful of fresh Thai basil
* White rice, for serving
Instructions
1. In a heavy-bottom cast iron pan, cook the ground beef with the garlic, ginger, and Thai chilies over medium-high heat. Season lightly with salt and pepper.
2. Cook until the beef is deeply browned and the fat has rendered out. Strain excess fat from the pan.
3. Add 1 tablespoon of oil back into the same pan. Add the mushrooms, bell pepper, and scallions season with salt and pepper, and sauté until softened and lightly caramelized.
4. Return the beef to the pan.
5. Stir in the soy sauce, sesame oil, fish sauce and sugar. Cook for another 1–2 minutes until everything is well combined.
6. Turn off the heat and fold in a handful of chopped Thai basil.
7. Serve over white rice with the garlic marinated cucumbers.

Garlic Marinated Cucumbers
Ingredients
* 2 English cucumbers, chopped
* 1/4 cup rice wine vinegar
* 1 tsp sesame oil
* 3 cloves garlic, minced
* 1–2 scallions, chopped
* Salt and pepper, to taste
* 1/2 tsp sugar or honey
* 1/4 tsp cayenne pepper or Korean chili flakes (optional)
Instructions
1. Add the cucumbers, garlic, scallions, rice wine vinegar, sesame oil, sugar, salt, pepper, and optional cayenne or chili flakes to a bowl.
2. Toss well to combine.
3. Let marinate for at least 15–20 minutes before serving for the best flavor.

When people ask me what my arm workout routine is… I tell them it’s hand kneading hundreds of pounds of dough every week. This recipe for our Challah Bread has gone through multiple revisions over the years as I’ve been trying to make the perfect bread for French toast. I’ve gone through at least 8 different recipes and this is the one that finally hit all the spots, it’s incredibly fluffy and moist. The issue I’ve had with French toast is that for service, a quick dip in the cinnamon custard mixture wasn’t enough to really get that flavor all the way through the bread. So I decided to just add those flavors straight into the bread itself. We go through 100s of loaves a week between both locations so needless to say we are at it daily making this fresh. This is one of our French toasts, the strawberry chocolate, filled with a cream cheese filling, and topped with our house made chocolate sauce.

Cinnamon Challah Bread (Makes 2 Loaves)
Starter Dough
* 2 cups flour
* 1 1/2 tbsp dry active yeast
* 2 cups warm water
* Let proof 45 minutes
Bread Dough
* 8–9 cups flour
* 1 1/2 cups sugar
* 1/2 cup brown sugar
* 1 tbsp cinnamon
* 5 eggs
* 1 1/2 tsp salt
* 3/4 cup neutral oil
* 2 cups warm water
* 1 batch starter dough
Instructions
1. Combine warm water, oil, eggs, salt, sugars, and cinnamon.
2. Add about 4 cups of flour, then mix in the starter dough.
3. Slowly add remaining flour until a soft dough forms.
4. Turn onto a floured surface and knead, adding flour a little at a time as needed.
5. Place in a greased bowl, cover, and let proof until doubled in size.
6. Divide into 2 even loaves, shape, and place into large 12 x 6 inch greased loaf pans. (I actually use hotel pans because they are just the right size and depth)
7. Let proof again until doubled.
8. Bake at 350°F for 25 minutes, rotate and bake for another 25. Or until the outside is golden brown

I have been working a lot recently since we have been short staffed at one of our locations and my bandwidth for making dinner has definitely narrowed so I am cooking easy dinners only or we are having left overs 😂Tonight I made this Parmesan spinach pasta and it was easy and delicious ❤️

Creamy Spinach Parmesan Pasta
Ingredients
* 2 cups milk
* 1 cup heavy cream
* 2 tbsp flour
* 3 tbsp butter
* 6 cloves garlic, chopped
* 1 Vidalia onion, finely diced
* 1 (16 oz) package fresh spinach
* Salt and pepper, to taste
* Parmesan cheese, to taste
* Cooked pasta noodles of choice
Instructions
1. In a large skillet or pot, melt the butter over medium heat. Add the onion and garlic, season generously with salt and pepper, and sauté until soft and fragrant.
2. Add the spinach and cook until fully wilted down. Sprinkle in the flour and stir well to coat the vegetables.
3. Slowly pour in the milk and heavy cream, stirring continuously until the sauce thickens. Taste and adjust seasoning with more salt and pepper if needed.
4. Stir in Parmesan cheese until melted and creamy. Add the cooked noodles and toss until fully coated. Serve hot with extra Parmesan on top.

Rosemary, Lemon, Lavender Tart. This tart balances bright lemon, earthy rosemary, and delicate lavender for a flavor that feels elegant yet comforting. The buttery brown sugar and rosemary crust adds warmth and depth, the silky lemon curd keeps it fresh and vibrant, and the brûléed lavender meringue brings a light floral sweetness with a subtle caramelized finish. Recipe 👇

Lemon Rosemary Tart with Lavender Meringue
Rosemary Brown Sugar Crust
Ingredients
2 cups flour
3/4 cup brown sugar
1/2 cup melted butter
1 tbsp fresh rosemary, finely chopped
Instructions
Preheat oven to 425°F. Mix brown sugar, rosemary, and flour, then pour in melted butter and mix with your hands until it holds together when squeezed.
Press into a tart pan and bake for 15 minutes until lightly golden.
Lemon Curd
Ingredients
4 egg yolks
Zest and juice of 2 lemons
1 1/2 cups water
4 tbsp cornstarch
3/4 cup sugar
3 tbsp butter
Instructions
Whisk together sugar, lemon zest, and egg yolks, then add cornstarch, lemon juice, and water.
Cook over medium heat, stirring constantly until thickened to a light custard consistency. Remove from heat, stir in butter, and strain.
Pour into the hot tart shell and cool completely.
Lavender Meringue
Ingredients
5 egg whites
1 1/4 cups sugar
1 tsp lavender extract or 1/2 tsp lavender bitters
Pinch of salt
Instructions
Heat egg whites and sugar over a double boiler, stirring constantly until the sugar fully dissolves and feels smooth between your fingers.
Whip in a stand mixer until cooled and medium-stiff peaks form, then add lavender and salt.
Spread over the tart, brûlée with a torch, and serve chilled.

It was unseasonably cold for May in my area, so I decided to make this creamy chicken potato and leek stew. I added some lemon to brighten it up, and it was absolutely delicious! Recipe 👇

Lemon Chicken Potato & Leek Stew
Ingredients
* 2 lbs chicken tenders
* 1 tsp paprika
* 1 tsp dried oregano
* 1 tsp dried sage
* Salt & pepper, to taste
* Olive oil, for searing
* 2 leeks, cleaned and sliced
* 3 potatoes peeled and diced
* 2 carrots, peeled and chopped
* 6 cloves garlic, finely minced
* 1/4 cup white wine
* Juice of 1/2 lemon
* 2 cups chicken broth
* 1 1/2 cups heavy cream
* 1 cup freshly shredded Parmesan
* 1 tbsp cornstarch + 1/4 cup chicken broth (slurry)
Instructions
1. Season chicken with paprika, oregano, sage, salt, and pepper.�Heat olive oil in a cast iron skillet or Dutch oven over medium-high heat.�Sear chicken until golden brown on both sides. Remove and set aside.
2. In the same pan, add leeks, potatoes and carrots. Season with salt and pepper and sauté until softened.
3. Stir in garlic and cook for 30 seconds.�Deglaze with white wine and lemon juice, scraping up any browned bits.
4. Add chicken broth and heavy cream. Bring to a gentle simmer.
5. Stir in the cornstarch slurry and let the sauce begin to thicken.
6. Return chicken to the pan. Cover and simmer on low until chicken is cooked through and tender.
7. Stir in Parmesan until melted and the sauce is creamy and rich. Adjust seasoning as needed.

I love making stir fry because it’s highly customizable to what I have and a it’s great for when I don’t really know what to make but I have veggies and meat I need to use. The cornstarch is optional but I like to use it because it helps tenderize the meat and thicken the sauce slightly.

Spicy Ginger Beef Stir Fry

Ingredients
* 2 lbs sirloin or strip steak, thinly sliced
* 2 tsp kosher salt
* 1 tsp black pepper
* 1½ tbsp cornstarch
* 1 bell pepper, thinly sliced
* 1 white onion, sliced
* 1 Chinese eggplant, cubed
* 1 lbs baby bok choy trimmed and cleaned
* 6–8 cloves garlic, chopped
* ~2 inches fresh ginger, finely chopped
* 3–4 Thai chilies, finely chopped (optional: adjust to taste)
* ¼ cup green onions, sliced
* 2–3 tbsp soy sauce
* 2 tsp sesame oil
* Juice of 1 lime
* 1 tbsp fish sauce (optional)
* 1 tbsp rice wine vinegar
* Fresh cracked black pepper, to taste
* Neutral oil, for cooking
Instructions
1. Season the beef:�Toss sliced steak with salt, pepper, and cornstarch until evenly coated. Refrigerate while preparing vegetables.
2. Sear the beef:�Heat a large wok or heavy-bottom pot over high heat. Add a small amount of neutral oil. Sear beef in batches until browned. Remove and set aside.
3. Cook vegetables:�In the same pan, add more oil if needed. Sauté bell pepper green onion, and white onion and remove. Then add bok choy and sautee for 2-3 minutes and then sauté eggplant until softened. Add all the veggies back in and stir in garlic, ginger, and Thai chilies. Cook until fragrant (about 30–60 seconds).
4. Combine & season:�Return beef to the pan. Add soy sauce, sesame oil, lime juice, fish sauce, rice wine vinegar, and black pepper. Toss well and cook until everything is heated through and coated.
5. Finish & serve:�Garnish with green onions and cilantro (optional) and serve hot over white rice.

True Story 😂😭 This sells out every time I make it and a few years ago we had it as a special at my first restaurant and a guest called to see if we had it again, we didn’t (since it was a special and sold out) he was so mad he said he was never coming back unless I made it again and yelled at the poor hostess and hung up.😂

Pineapple Tres Leches Cake
Cake
* 3 cups all-purpose flour
* 1 ¾ cups sugar (divided)
* ½ cup salted butter, softened
* ⅓ cup vegetable oil
* 5 eggs, separated
* 1 cup buttermilk
* 2 tsp vanilla
* 1 tsp cinnamon
* 2 ½ tsp baking powder
Method
1. Preheat oven to 350°F. Grease and flour a springform pan.
2. Whip egg whites until foamy, then gradually add ½ cup sugar. Whip to stiff peaks. Set aside.
3. In another bowl, cream butter, oil, vanilla, and remaining sugar until light and fluffy.
4. Add egg yolks one at a time.
5. Mix flour, cinnamon, and baking powder.
6. Alternate adding dry ingredients and buttermilk into the batter.
7. Gently fold in egg whites in 2–3 additions (don’t overmix).
8. Bake 40-45 minutes or until golden brown and cooked completely (toothpick method). Cool completely.
Pineapple Jam Layer
* 2 cups frozen pineapple
* ⅓ cup sugar
* ⅓ cup water
* Juice of 1 lime
* 2 tsp gelatin (bloomed in 2 tbsp cold water)
Method
1. Cook everything except gelatin until liquid is mostly gone and pineapple is soft.
2. Blend smooth.
3. Stir in bloomed gelatin while hot.
4. Chill 3–4 hours until set/spreadable.
Tres Leches Soak
* 1 (16 oz) sweetened condensed milk
* 1 (16 oz) coconut milk
* 1 cup heavy cream
* Splash of vanilla
Mix together.
Whipped Cream Topping
* 2 cups heavy cream
* ½ cup powdered sugar
* 1 tsp vanilla
* 1 tsp cinnamon
Whip to medium-stiff peaks.
*
Assembly
1. Slice cake in half.
2. On bottom half add milk mixture I add about 1 cup to this layer
3. Add pineapple jam layer.
4. Place top layer cut side up (this helps so the milk mixture soaks in better)
5. Slowly pour about 1/2 cup of the liquid on the top half
6. Top with cinnamon whipped cream.
7. I like to plate it with more of the milk mixture.

Lime Chili Shrimp Salad with Jasmine Rice Cake and Ginger Ansie Shrimp Broth.

I will be working on writing this one out for you all! Keep any eye out for it.

No escaping the kitchen for this chef. So I’m keeping it simple and tonight we are having strip steak with some simple seasoned potatoes and sautéed mushroom and onions. I always have to have a light salad when I make this. There’s something about taking a little bit of steak and salad together on your fork that is so incredibly delicious. I don’t even need a plate sauce! Below is the recipe for the salad dressing and a quick description of how I prepared the potatoes.

Lemon Herb Dijon Dressing
Ingredients:
* Juice of 1 lemon
* 1 tsp dried dill
* ½ tsp dried oregano
* ½ tsp garlic salt
* ½ tsp salt
* Fresh cracked black pepper (to taste)
* 1 tbsp mayonnaise
* 1 tbsp Dijon mustard
* ½ cup extra-virgin olive oil
Instructions:
1. In a bowl, whisk together lemon juice, dill, oregano, garlic salt, kosher salt, and black pepper.
2. Add mayonnaise and Dijon mustard, whisk until smooth and slightly creamy.
3. Slowly drizzle in the olive oil while whisking continuously to emulsify.
4. Taste and adjust seasoning if needed

For potatoes:

2 lbs baby potatoes
Olive oil
Salt
Garlic powder
Pepper
Paprika
Rosemary
Thyme

Combing potatoes with a drizzle of olive oil and sprinkle seasoning over potatoes and toss to make sure well coated.

Bake at 425 for 30 minutes or until potatoes are fork tender and crispy