Sunday, July 23, 2017

Veggie Bake

yellow squash, sliced
new potatoes, sliced

layer upright in a bread pan (or whatever pan fits how many vegetables you need to make). drizzle with avocado oil. next, I layered zucchini noodles on top. probably don't need to be spiraled but it was fun to have the shake up of shapes. 

onion, finely chopped
caramelize somewhat in a tbsp of butter. then pour on top of the bake. 

I refrigerated it until I was ready to cook. cook on 350 for 45 minutes. 30 minutes covered, otherwise the onions burn.

SO yum!

Sunday, February 26, 2017

Indian Butter Chicken

I've been experimenting with Indian Butter Chicken lately. I've made two recipes (Mel's Kitchen Cafe and Female Foodie) and definitely had a strong preference for one over the other. I made Mel's first (she never lets me down) and I really liked it! But when I tried Female Foodie's, it was fantastic on the first day! I felt like Mel's took 3-4 days in the fridge in the form of leftovers for all the flavors to finally combine together. A confounding variable was that I did change the type of Garam Masala that I was using. I think it could have been the difference maker but I'm not sure yet (I plan on working to get to the bottom of this!) Initially, the only place I could find it was at World Market so that's what I used when I made Mel's. But then, I finally broke down (and needed enough spices to warrant a purchase) and ordered through Penzey's Spices. I was just waiting till I needed enough for my shipping to be covered...otherwise, I think their prices are absolutely competitive, especially for the quality of the spice that you get! The smell of their Garam Masala made me throw my other stuff away without batting an eye! (Total side note...also you must buy their cinnamon! It's heaven!)

Anyway, next time I'd combine the two a bit and do the following:
1 pound-ish of chicken
1 medium yellow onion, peeled and diced
3 garlic cloves, finely minced
1 tbsp fresh ginger
14 oz can tomato sauce (maybe some additional tomato paste for a stronger punch)
6 tbsp butter, divided
2 cups cream

1 tsp chili powder
1 tsp cardamom
1 tsp cumin
3 tsp masala
1/2 tsp coriander
1/2 tsp cayenne pepper (maybe just a pinch)

salt and pepper

Brown chicken on each side (not all the way through) in 2 tbsp of butter. Set aside.

Melt another 2 tbsp butter and add onion, cook until beginning to soften (about 3 minutes). Add garlic, spices, and fresh ginger. Cook about 45 seconds.

At this point, I think I would blend my onions and spices (unless you want onion pieces, I kind of like a smooth sauce with just the chicken) with my tomato. Pour back into skillet and let cook 5 minutes before adding the cream.

Add chicken and let simmer, stirring occasionally for 10-15 minutes. Add salt and pepper.

Stir in remaining 2 tbsp of butter.

Serve with rice and cilantro. And yummy naan--still working to perfect that one.

IMPORTANT NOTE: I have not yet tried this recipe but I will and I"ll let you know how it goes! You might not want to try it until I perfect it a little further. I'll keep you posted.

other recipes to consider:

Monday, July 4, 2016

The Halifax Donair

from Dash's Donair, posted on

1 tsp salt
1 tsp oregano
1 tsp flour
1/2 tsp black pepper
1/2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 pound ground beef (have butcher put it through grinder 2 more times)

Preheat oven to 350. In a cup or small bowl, mix together the salt, oregano, flour, pepper, italian seasonings, garlic powder, onion powder and cayenne pepper.

Place beef in large bowl to mix in spice mixture. Mix in steel bowl on sturdy surface. Pick up the meat and throw it down with force about 20 times, kneading it after each throw. This helps the meat hold together better when you slice it.

Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.

Bake for 1 hour, 15 minutes in the preheated oven. Line with aluminum foil. Turn the loaf over about half way through. This will ensure even cooking. Serve or allow the meat to chill before slicing and reheating. Consider chilling over night before slicing.

donair sauce
1 (12 fluid ounces) can evaporated milk
3/4 cup sugar
2 tsp garlic powder
4 tsp white vinegar, or as needed

Mix together with the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 tsp at a time, until thickened to your desired consistency.

Then what:
For the reviewers who may be unsure of what to do with the sauce and meat: 1) Fry a pita in a small amount of oil to soften it (I just put mine in the microwave for a few seconds ~ it's just to make the pita pliable to wrap around the fillings), fry the donair meat in same pan to warm it, and then fold the pita around the donair meat, sauce and chopped tomatoes and onions for toppings. (I've also had them with mozzarella cheese melted in them ~ mmmmmmmmm). 2) Meat and sauce make great oven-baked subs (same topping suggestions). 3) Donair Pizzas ~ sauce, meat and whatever toppings strike your fancy, mozzarella cheese. 4) The famous Donair Plate: fries topped with meat, sauce, chopped tomatoes, chopped onions, mozzarella cheese and baked in the oven. (I order mine without the fries ~ personal preference).  

This is unique to Eastern Canada. From missionaries, I heard various reviews and heard the names of the places I had to go to have one. While I didn't like tomatoes at the time (so I wasn't a huge fan of the genuine way), I learned to like them and learned to love these even more the further I got from Halifax. Eat them with cheesy garlic fingers and it will be like Pizza Delight all over again. 

Italian Beef

from instagram my go-to recipes

3-4 lbs Chuck roast

1 Tablespoon bacon grease or olive oil

Kosher Salt & Pepper

1 cup water

2 tsp. celery salt

2 tsp. onion powder

5-6 cloves garlic

Note: In place of celery salt and onion powder, sometimes I use Costco’s Organic No-Salt Seasoning

Option: Can also be served with bottled hot peppers and provolone cheese.

Pre-heat crock pot to low or oven to 250 degrees.

Drain off red meat juices and reserve. Rinse and pat dry chuck roast and season with Kosher salt & pepper. In sauté pan (do not use non-stick), melt grease or oil over medium high heat. Sear meat on both sides until dark golden brown. Place in crock pot or heavy dutch oven with tight fitting lid along with any meat juices. Use a separate pot for each roast unless it is large enough to place meat unstacked.
While the pan is still hot, deglaze the pan with 1 cup of water and scrape up any brown bits. Bring to a quick boil, then pour on top of the meat.

Mix together spices in a small bowl. Peal and press garlic through garlic press. Sprinkle spices and garlic on top of meat. Using gloved or clean hands, mix in spices, garlic and liquid until well combine. Cover and bake 8 hours in crock pot on low (4-6 hours in oven) until it is very tender and easily falls apart with a fork. Flip meat half way through baking.
Pull meat apart using two forks until ALL liquid is combined. There will seem like too much liquid, but just keep mixing. Remove any large chunks of fat or grizzle. Serve warm on parker house rolls. 


No toppings or sauces needed. It's recommended to eat in a parkerhouse roll or Hawaiian roll. I've also used it as taco meat. Delicious and SO easy!

Chicken Veggie Kabobs

from: A Bountiful Kitchen (

for sauce:
  • 1 cup (not can) of Sprite or other Lemon Lime soda, not sugar free
  • ½ cup soy sauce*
  • ½ cup canola or vegetable oil
  • 1 teaspoon crushed garlic or ½ teaspoon garlic powder
  • 1 tablespoon lemon pepper, plus additional for sprinkling on kabobs before grilling
  • 2 tablespoons honey
  • kabobs:
  • 3 large chicken breast halves or about 2¼ lbs chicken, cut into 1½ inch cubes**
  • suggested vegetables:
  • 3 large bell peppers, assorted colors, seeded and cut into chunks
  • 1 regular size onion, cut into chunks, mushrooms, about 1 lb, halved, cherry or grape tomatoes, cut up fresh pineapple chunks, f1-2 small zucchini, green or yellow
  • wood skewers

  1. Mix together all of the marinade ingredients in a bowl with a whisk.
  2. Cut up the chicken and place in bowl of marinade.
  3. Place in refrigerator for 1-4 hours.
  4. Run the skewers under cold water, shake off excess water.
  5. When ready to thread the skewers, drain the marinade off the chicken and discard. Carefully thread the meat and vegetable onto the skewers, alternating meat and vegetables, fruit may also be added, see notes about vegetable choices.
  6. Turn on grill to medium heat or about 400 degrees about 15 minutes before cooking kabobs.
  7. When ready to cook, place kabobs on hot grill. Barbecue for about 6-8 minutes then carefully turn so opposite side of kabob is exposed to grill. Cook for additional 6-8 minutes.
  8. Remove and check one of the thicker pieces of meat to make sure it is cooked thru.
  9. Place on platter and cover with foil until ready to serve.

Best-Ever Banana Muffins

***from Robin Hood Home Baking

1 egg
1 1/2 cups mashed banana (3-4 bananas)
1/2 cup butter, melted ***can do 1/3 cup
1 1/2 cups flour ***can do half wheat and half white
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Beat egg, mashed banana and melted butter in bowl.

Combine flour, sugar, baking powder, baking soda, and salt. Add to banana mixture and stir until just moistened.

Add chocolate and pecans.

Bake in greased muffin tin on 375 for 20-25 minute.

This has become my go to recipe for banana muffins. I've made it a dozen or more times and every time...they're delicious!

Sunday, May 15, 2016


2 cups flour
6 eggs
1/4 tsp baking soda
1/4 tsp salt
2 cups milk
2 tsp baking powder
1/4 cup sugar
2 tbsp melted butter

Mix together and cook in ebelskiever cast iron pan sprayed with Pam until brown. Serve with powdered sugar and syrup.

I've only had these once but I have a pan and my grandmother has a pan and my mother has a pan. How I've only had these once with so many pans flying around is a mystery to me?