CHICKEN TACOS

Finally I have made Tacos *WHEW*. I have been wanting to make Tacos for a while now. I have seen some celebrity chefs on food network station make Tacos, different types of Tacos; Fish Tacos, Beef Tacos, Veggie Tacos e.t.c and it interested me but I just didn’t know where to get Tortillas from. Thank God for a friend of mine who is also a chef; he specialises in Chinese cuisine and also runs an institute where he teaches people how to make state of the art Chinese cuisine, he told me where to get it. I didn’t waste time o!

Tacos are a kind of Mexican cookery, often crisply fried tortilla folded over and filled; as in with seasoned meat, veggies, cheese e.t.c. The day I made the Chicken Taco, I was with a friend and after he had eaten 2, he asked for a take-away. Really Chicken Tacos are great snacks and comfy food. If you have someone coming over and you need to make something fast and yummy, try making a Taco but be ready because they might keep coming back and will expect  Tacos each time they come.

Tacos

My Chicken Taco is real easy to make, just follow these simple steps:

INGREDIENTS

4 Tortillas

3 medium size Chicken breast (cut in thin strips)

1 tbsp Butter

1/2 of a large Onions

1 clove Garlic

Seasonings to cook the chicken (salt, black pepper and chicken seasoning) to taste

SPICY SLAW:

Taco with crunchy taco shell

1/4 medium size Cabbage

2 medium size Carrot

1 Serrano Chili (or Tatashe, if you can’t get Serrano chili)

Salt to taste

Black pepper to taste

1 tsp Apple cider vinegar

CREAMY SAUCE

1/2 cup Sour cream

1 tsp Chipotle powder (I used cayenne pepper)

Fish Tacos

DIRECTIONS

1) Over low heat, melt the butter in a pan and add the onions and garlic, let it cook for about 3 mins or till the onions softens.

2) Add the chicken, season and allow to cook for about 5-8 mins or till the chicken is tender enough.

3) Prepare the spicy slaw while the chicken is cooking: thinly slice the cabbage and the serrano chili or tatashe then grate the carrot.

4) Put the cabbage, carrot and serrano chili or tatashe in a bowl, drizzle the apple cider vinegar over it, then add salt and black pepper to taste.

5) Prepare the creamy sauce: mix together the sour cream and chipotle powder or cayenne pepper.

6) Assemble the Taco: first the heat up the tortilla in a pan (dry pan) for about 1 minute on each side.

7) Then put the tortilla in a plate, first put the chicken in the middle of the tortilla, then the spicy slaw and finish up with a good drizzle of the creamy sauce.

8) Fold up and enjoy.    

BUTTER-MILK PANCAKES

Pancakes! Pancakes!! Pancakes!!! A thin flat cake of batter fried on both sides on a griddle or frying pan. It is also called  griddlecakes or flapjacks. Pancakes are sooooo YUM. It is such great comfort food.

The first time I ate pancakes, it was nothing to write home about. Someone actually made it for me like almost a decade ago and it was such a sad story because I really did look forward to eating it, as the person had so hyped the way her pancake tasted. The pancake was so soggy, it was almost like I was drinking oil and not eating pancake. God forgive me, I didn’t want to make the person feel bad so I told her that her pancake was lovely and that she would have to teach me how to make pancakes. Trust me, I pulled out all the tricks in my trick bag and avoided that pancake lesson. With all the noise people had made about pancake and how I looked forward to eating it, you can’t even begin to imagine my disappointment. I so closed that chapter of pancake in my life.

pancakes with butter

Just about 2 years back and still with the PANCAKE PHOBIA, I was at my sister, Nina’s house and she was making pancakes for her kids for breakfast. She asked me if I wanted pancakes, I flat-out said NO. When she was done with the pancakes, it looked nothing like the one I had eaten almost a decade ago and I begged her to try one and it was soooo YUMMY. I immediately asked her if I could change my mind from toast bread to pancakes and she gave me a frown but agreed because she was actually in the process of making more. I then grew a fresh love for pancakes but even at that I never made it myself.

Banana on Pancake

Then it was Ama’s turn. She also makes VERY LOVELY pancakes, you just can’t imagine. She just decided to make pancakes one morning and as soon as I had one bite I was hooked. I always looked forward to her pancakes but with time she got busier and busier and busier *sad face* and was eventually unable to make pancakes for me as often as she used to, so I decided to start making pancakes myself.

Now, with these 3 people, their methods were different. The first makes extremely oily pancakes (not good), my sister Nina, makes very fluffy pancakes but less sugar (which is so rich and delicious because of the egg) and my dear friend Ama makes really sweet pancakes with a good amount of cream but no eggs. The thing is I wanted to make pancakes and I will definitely not adopt the oily pancake method, so I was stuck with Nina or Ama’s method and the funny thing was that as much as I had watched them make it I never really took note of what they were doing so I turned to my podcasts and I got some amazing pancake recipes like, chocolate chips pancake, blueberry pancake, banana pancake, strawberry pancake and butter-milk pancake.

frozen strawberry pancake, in a pan

Pancakes are quiet easy to make but as for the measuring, emmmm, I am not sure because neither Nina nor Ama used any measurement, they just eye-balled it, but I will include measurements with mine as a guide. I also noticed that Nina and Ama didn’t use some of the ingredients I will mention below, like baking powder, baking soda, salt and vanilla extract but they still made lovely pancakes, I got this recipe from Average Betty.

This recipe serves about 8 pancakes

INGREDIENTS

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp vanilla

1/4 tsp salt

1 1/2 tbsp sugar ( I used 1/4 cup and tasted to be sure it was sweet)

1 large egg

1 1/2 cup butter-milk (you can substitute with full cream if you don’t have butter-milk and I used a little above 1 cup)

2 tbsp butter

DIRECTIONS

flour, eggs, milk, butter, sugar, baking powder.

1) In a bowl beat egg and stir in butter-milk (or full cream).

2) In a second bowl, combine flour, sugar, baking powder, baking soda and salt. Then mix together.

3) Create a well in the center of the dry mixture and pour the in the egg and milk mixture. Stir until just combined and add the vanilla extract.

4) Put the butter in a pan and melt it, then add the melted butter to the pancake batter.

5) Wipe off excess butter from the pan (please use a non-stick pan) and with a 1/4 measuring cup, scoop the batter and pour into the pan (the heat should be on medium and do not over the pan).

6) When bubbles form on top, then it is time to flip it over.

7) Serve with warm butter and syrup, which is optional.

SHRIMPS IN WHITE SAUCE

I am going to be very honest with y’all, I have seen different people make white sauce but i had not tried it. So, I decided to give it a try and I am mighty glad I did. I so love it that when I was asked to give out the recipe I almost didn’t want to. Well, you know me, I am not stingy more so not with recipes and as the saying also goes “there’s love in sharing”.

There is the basic white sauce, which is prepared the same way and can go with any kind or cut of meat you want to use; seafood (shrimps or any kind of fish; salmon, flounder, croaker e.t.c) or birds (chicken, turkey, quail, duck e.t.c), beef or even mushrooms, the most important things are to cook meat and the roux ( the mixture of butter and flour) properly.

BASIC WHITE SAUCE

Basic white sauce

INGREDIENTS

Milk

Butter

Flour

Salt and pepper to taste

Given that shrimps are really easy to cook and I needed something super fast because I was soooo busy and still had a lot to do, then I decided to use shrimps. The whole thing took be about 20 mins or even less to prepare. It is not only delicious, it is also a time saver, WHEW!!! What a relief.

So, it is safe to say that I am posting this recipe on request but most importantly I want y’all to enjoy it as I am and I pray you do.

This recipe serves about 6 people and can be eaten with rice, pasta or how ever you wish.

INGREDIENTS

Shrimps, peeled and de-veined (as much as you want)

1 cup of milk

2 tbsp butter

2 tbsp all-purpose flour

A sprig of spring onions

Pepper to taste (preferably white pepper)

FOR THE MARINATING OF THE SHRIMPS

Oyster sauce

Oyster sauce

Olive oil

DIRECTION

1) Marinade the peeled and de-veined shrimps in oyster sauce and a good splash of olive oil for about 5 mins.

2)  Put a non-stick pan over a burner on medium heat, when the pan is hot enough, put the shrimps in the pan.

3) Add the cut spring onions to the shrimps and let it cook for about 4 mins or till the shrimps turn pink, then remove from burner.

4) Form the roux, in a small saucepan over medium heat, melt the butter. Then add the flour and stir till the butter and flour is well combined.

5) Pour in milk and stir constantly as it thickens. You can add more milk depending on your desired consistency.

6) Add pepper to taste (and salt if you so desire, the oyster sauce is already flavoured enough though) and continue stirring.

7) Continue to stir till it is cooked.

8) Then pour the white sauce into the pan with the shrimps, stir well and it is ready.

NUTTY CHOCHOLATE FUDGE BROWNIES

As you all know by now, I am not a huge fan of baking but when it comes to making brownies count me in totally. It is sooo easy to bake, I actually make brownies like every other day now. Brownies are chewy, cake-like cookies usually made with chocolate.

I got this recipe from a podcast sometime in the last quarter, of last year and the first thing that caught my attention, was that the recipe is quiet an easy one. I baked it just once last year but without nuts. I loved it but the thing was I went on break from baking till I had to bake a cake for my elder sister’s birthday in december.

Recently, I was thinking of what to give to  my nephews ’cause they were coming to see me. I thought of many things and then it hit me BROWNIES!!! It takes about 5-8mins to get the ingredients and about 30mins or even less to bake. Wow!!! How awesome is that, it is not just easy to make, it also doesn’t take much time to bake, now how cool is that? *wink wink*

This is the first Chocolate Fudge Brownies I made without the nut. I tried to get playful with it and my brother actually made fun of how it looked, LOL really funny.

 

 

 

 

Nutty Chocolate Fudge Brownies are really easy to make, just follow these simply steps:

 

 

INGREDIENTS

some ingredients for baking: flour, eggs, milk, butter, sugar, e.t.c

Cooking Spray

14 tbsp Butter (unsalted)

1/2 cup of unsweetened Cocoa

1 1/4 cup Sugar

3 large Eggs

2 tsp Vanilla extract

1/2 cup Flour

Pinch of Salt

1 cup of chopped assorted nuts (optional)

DIRECTION

1) First of all, get the ingredients you want to use ready. It makes cooking or in this case, baking a lot easier and  more organised.

2) Pre-heat  your oven to 350 degrees

3) Line an 8 inch baking pan with foil and spray the lined baking pan with the cooking spray and set it aside.

4) Melt the butter in a microwave for about 1 minute.

5) Add the unsweetened cocoa in the melted butter and whisk together. Then add in the sugar.

6) Crack the eggs into another bowl and add the vanilla extract and lightly beat together. Then add it to the cocoa batter. Add a pinch of salt and the flour, mix properly.

7) Add the nuts if desired and stir it into the batter.

8) Pour the batter into the prepared baking pan and put in the oven.

9) It will take about 30 mins to bake.

10) To check, stick a toothpick in it, it should have some moist crumble (be careful not to over bake them).

11) Remove from oven and allow to cool completely, then cut or make shapes like I tried to the first time. LOL

ENJOY!!!

ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE, BUT WITH BAKING BE CAREFUL TO USE THE EXACT MEASUREMENTS…

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SWEET POTATO AND SMOKED FISH COMBO

Sweet potato, how I love sweet potato, my only clause is peeling it. Let’s get real, I so love to have sweet potato any how; cooked, baked or even fried but when it comes to peeling it, I either look for someone to help me or in few cases I let it pass. Although sometimes I really don’t have a choice but to peel it. Either way as the name implies, anyhow you make it, it is delicious.

This sweet potato and smoked fish combo is a recipe I got from a dear friend but as usual, I  substituted some ingredients and put a little twist to make it my own. Sweet potato and smoked fish combo is quiet an easy one, just follow these simple steps:

INGREDIENTS:

Sweet Potatoes

Smoked fish

Tomatoes

Pepper

Onions

Green Pepper

Carrot

Green beans

Peanut oil

Salt

Garlic

Ginger

Cubed fish seasoning

DIRECTION:

First prepare all your ingredients, it makes the cooking a lot easier and more organised.

1) Peel and wash the sweet potatoes and then cut then into bite size pieces.

2) Finely chop the tomatoes, pepper and  onions, dice the green pepper, carrot and cut the green beans, finely mince the garlic and grate the ginger.

3) On medium heat, set a pot on the burner and add peanut oil. Then add the chopped onions, garlic, ginger, tomatoes and pepper and season with a little salt and the cubed fish seasoning. Stir well and allow to cook for about 2 minutes.

4) Add the cleaned smoked fish, then the cut sweet potato and some water (don’t put too much water so that it doesn’t get too watery, but if you make the mistake and add too much water you can thicken it with corn starch or flour paste). Stir and add some more seasoning if needed.

5) When the sweet potato is almost cooked (soft), add the diced carrot, green pepper and cut green beans and allow to cook till the sweet potato is properly cooked or soft.

6) Serve and garnish with chives.

There you have my Sweet Potato and Smoked Fish Combo.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

CHERRY LIMEADE MOCKTAIL

In my quest to have my own signature drinks, because truthfully I am a liquid person. I so love liquid that I have a friend that hardly ever wants to share his drinks with me, especially when we are eating. He would tell me that he would remain for me or I should go and get a cup. He knows that once I get hold of the drink, it would take the grace of God to take sip or just take a gulp and drop it. So, I thought of making something that isn’t too sweet yet so refreshing and satisfying, Cherry Limeade Mocktail is one of the drinks I came up with. Besides, you know sometimes Lagos can be very hot and if you are like me, as refreshing as water can be it doesn’t work all the time (that is for me o). Sometimes, I just want something a little sweet or something with a different taste from water. Sparkling water, soda water, flavored water e.t.c are all good but there is a sense of satisfaction in your own thing.

Cherry Limeade Mocktail, is a great and refreshing drink. It is really easy to make and it is definitely worth it. To make your own Cherry Limeade Mocktail, follow these simple steps:

INGREDIENTS:

1/4 cup Grenadine

Soda or Seltzer water

Juice of half a Lemon

DIRECTION:

1) In a measuring cup, measure a quarter cup of Grenadine.

2) Add to the Grenadine, the juice of a lemon and stir.

3) Transfer the Grenadine and Lemon mixture into a pitcher and top up with the Soda or Seltzer water. Stir and refrigerate.

4) Serve chilled

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

OFE AKWU (PALM KERNEL SOUP)

Ofe Akwu (Palm Kernel) soup is one of my best native dishes. Ofe akwu is mostly eaten with white rice, it is  such a wonderful, earthy and satisfying meal. Ofe akwu is quite some work to prepare, but the at the end, it is worth it. I so love this meal that I look forward to going to my elder sisiter’s house most sundays because she always has Ofe akwu ready every sunday afternoon.

As much as African dishes are not gourmet meals, to me Ofe akwu isnt just a gourmet meal, it is always a comfy food. You can prepare your own Ofe akwu, simply follow the steps below. If you do try it, send me a message and let me know how it went, you can also send me a picture if it is possible.

INGREDIENTS:

Palm kernel nuts

Meat

Seasoning cubes

Crayfish

Scent leaf (Nchianwu)

Salt

Fresh pepper

Spices (optional)

PREPARATION:

First get all the ingredients ready, it the cooking alot easier and more organised.

1) Season and cook the meat.

2) Cook palm kernel nuts until soft. Then gently pound in a mortar to extract the chaff from the nuts.

3) Pour boiling water into the pounded palm kernel nuts, to extract the oil. Then pass through a sieve to get the pulp. Repeat this process 2 or 3 times, or till you are satisfied.

4) Cook the strained pulp till it thickens, then add the cooked meat, crayfish, pepper, salt, seasoning cube and spices (which is optional).Mix very well.

5) Cook for about 10 more minutes, add the cut and washed scent leaves. Leave for about 2 minutes.

6) Check for seasoning and remove from heat.

Best served with white rice.

NOTE: ALL METHODS AN INGREDIENTS ARE SUBJECT TO PERSONAL CHOICE.

GRILLED CHICKEN INDOORS

Looking for an exciting and healthy way to eat chicken? Grilled Chicken Indoors is it! I watch a lot of podcasts on food & cooking and while I was watching one of such podcasts I came across Grilled Chicken Indoors, I liked the idea and I decided to try it out or rather try out my version of the Grilled Chicken Indoors. I substituted some of the ingredients, left out brown sugar, because I was skeptical about it, the garlic powder and onions powder because I didn’t have it at the point I was going to make it. As for the preparation process, it is the same. So, I will give you both recipes and you make your choice on the one you want to do. Give it a try too, and I do hope you would love it as I did. If you do try it get back to me let me know how it went and if you can, send me a picture. *smiling*

INGREDIENTS FROM THE PODCAST

Boneless-skinless chicken breast

Salt

Brown sugar or white sugar

Garlic powder

Onion powder

MY OWN INGREDIENTS

Boneless-skinless chicken breast

Salt

Chicken seasoning

Cube seasoning

Black pepper

Pineapple (for garnish)

PREPARATION:

First get all the ingredients you want to use ready, it makes the cooking a lot easier and more organised.

1) The  boneless-skinless chicken breast should be at room temperature. Before you start to season it, flatten it out the chicken so that they will cook evenly.

2) Lay the chicken out on a chop board, shiny side up. Cover with a plastic wrap and gently pound the chicken with a meat tenderiser or a heavy bottom pan, till the chicken evens out, to the same size all round.

Grilled Chicken Indoors (Photo credit: startcooking kathy & amandine)

3) In a small mixing bowl, mix together the salt, black pepper, chicken seasoning and cube seasoning.

4) Rub the mixture on the chicken.

5) Heat up the grill pan, then put the chicken in with the shiny side down first.

6) Let it cook for about mins before you turn it, using a pair of tongs. Then after the first 5 mins, flip it over to the other side for another 4-5 mins. The heat should be on medium.

7) Cut through the chicken breast, to make sure there is no pink inside. Then it is ready to serve.

NOTE: DIFFERENT GRILL PANS HOLD THE HEAT DIFFERENTLY.

ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

BUBBLES MOIST CHOCOLATE CAKE

I must confess baking isn’t really my thing. The first time I tried to bake a cake, I was able to make a ” sweet concoction” like a dear friend called it. It was a sight to behold, but being me I continued until I got it right. That one is even better, the first icing I made was an eye-saw but as usual I didn’t let that stop me. I kept at it till I got it right. The main thing about baking that really keeps me on toes which is the main reason I hardly bake is, the measurements has to be precise, you can’t eyeball on this. If it is 2 cups of flour that the recipe calls for then you have to use 2 cups, you can’t add, you can’t subtract, you can’t even do a guess-work on that. My kind of person is used to eyeball measurements, that is why baking isn’t really my thing.

Bubbles Moist Chocolate Cake, what is in the name? you may ask. The story behind the name is, my younger sis and my mum (most especially my younger sis, who’s pet name is Bubbles) are my biggest customers when it comes to chocolate cake, as in, I bake it for them like 2 times every week. So as usual, she ordered for her second chocolate cake that week and I was actually thinking of baking a red velvet cake. So I  accidentally added red food colouring to the cake and by the time I realised what I had done it was already too late for me to make any corrections. I tried to explain to her she insisted on seeing it first, till date she only orders the Bubbles moist chocolate cake.

INGREDIENTS:

FOR 8″ CAKE PAN OR 24 CUP CAKES

1 1/2 cups of sifted unsweetened cocoa powder

1 cup sifted of all-purpose flour

1 cup of granulated sugar

1 cup of light brown sugar

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 eggs room (room temperature)

1 1/2 cups oil (sunflower oil)

1 cup full cream milk

2 tsp white distilled vinegar

2 tsp vanilla

1 tbsp red food colouring

PREPARATION:

First get all your ingredients ready, it makes cooking or in this case baking a lot easier and more organised.

1) I n a bowl, combine all the dry ingredients whisk to remove any lumps and combine thoroughly.

2) In an electric mixer, beat the eggs and slowly stream in the oil until it emulsifies.

3) Add vanilla, white vinegar and red food colouring. Mix well.

4) Slowly add the dry ingredients. The batter will begin to thicken, keep mixing on low, then slowly run in the milk with the batter and mix thoroughly.

5) Pour the cake batter into a buttered and floured pan and put it into a pre-heated oven of 350 degrees for 45 mins to an hour.

6) When the cake is baked, bring it out from and let it cool before removing from the pan.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE, BUT FOR BAKING TRY TO KEEP TO THE MEASUREMENTS.

APPLE-CHICKEN STIR FRY

In my quest to create something new and different, I came up with Apple-Chicken stir fry. At the first try, it didn’t come out well at all, but I decided to give it a second try using different ingredients and methods. I must confess, it was worth it. If you love apples and you also love chicken, this dish is a must try and I believe it will work for you as it did for me. Apple-Chicken stir fry is a great dish or side dish. Try it.

INGREDIENTS:

1 or 1 1/2 Granny Smith apple (cored and cut in strips)

Image of granny smith apple

1 pound stripped boneless-skinless chicken breast

1/2 cup of  thinly sliced onions

1 cup of Julienne red and green bell peppers

Salt

Cube seasoning

1 tsp of dried onions

1 tbsp of dried basil

1 tbsp of dried oregano

Black pepper

1 1/2 tbsp of olive oil

PREPARATION:

First get all the ingredients you want to use ready, it makes cooking a lot easier and more organised.

1) Stir fry the stripped breast in 1 tbsp of olive oil on medium heat until lightly browned and cooked. Then remove from pan.

2) Put the 1/2 tbsp of oil in the same pan, then stir fry the onions and bell peppers. Also add the seasonings, stir fry till the onions and bell peppers seem tender.

3) Reduce the heat completely and add the dried onions, return the cooked chicken back to the pan and stir in the apples.

4) Turn off the heat completely.

5) Serve over hot cooked rice.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE

JAMBALAYA OR NOT

The name Jambalaya sounds strange right. I actually felt the same way when I first heard Jambalaya. Funny enough, the word Jambalaya is in the dictionary, I looked it up. Jambalaya is this Louisiana creole dish with a very close origin to some French and Spanish dishes, most notably the Spanish dish called Paella. It is basically meat and some vegetables cooked in broth/stock along with some rice. There has been a lot of controversies about the word Jambalaya but the most logical one to me is that the name originated from a provincial word which kind of means ALL JUMBLED UP. There are two types of Jambalaya,  the Red Creole Jambalaya and the Brown Cajun Jambalaya. Some of the main ingredients in Jambalaya are chicken, a specific kind of sausage called Andouille sausage and this is like the major ingredient in this dish and Tasso ham.

Well I did my own version of Jambalaya because I couldn’t get my hands on Andouille sausage or Tasso ham, but most importantly I love to have my own signature with every dish. I hope you will enjoy my own version of Jambalaya, it is super easy to make and a new exciting way to eat rice.

INGREDIENTS:

3 links of Chorizo sausage (cut)

1 slab Ham(cubed)

2 lbs Chicken thigh (cubed)

 1/2 large Onions (diced)

2 Garlic cloves (minced)

2 large tomatoes (chopped)

Chilli sauce

Bay leaf

Salt

Black pepper

Chicken stock

Rice (2 cups)

Olive oil (2 tbps)

PREPARATION: First get all the ingredients you want to use ready, it makes the cooking a lot easier and more organised .                                                                                                                    

STEP 1: In a pot with the oil,  first brown and saute the sausage. Take them out and brown the cubed up ham in the same pot, then take them out and cook the cubed chicken thigh in the same pot.

STEP 2: Add back all the meat. Then add the diced onions, minced garlic, carrot and tomatoes.

STEP 3: Season with salt, chili sauce, bay leaf and black pepper. Then stir it all together. Add the chicken stock and bring it to a boil.

STEP 4: Add your rice (parboiled), cook till the water is all dried up.

That’s  my version of Jambalaya.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

Feel free to drop your comments in the comments section.

SPINACH BEANS WITH VEGETABLE SALAD AND LEMON VINAIGRETTE DRESSING

Some people think it strange when I say Beans is my best food. Well it is undoubtedly my best food, no joke. I fell in love with beans when I was a small girl and when my mum would make beans she always made sure I had a hearty portion. Everyone in my house knows how much I love beans, so much that my dad would never finish his beans because he just knew he had to remain for me. Well, over the years I have been able to create a dozen or more recipes to cook beans, because eating a particular food the same way over and over again can be really tiring and boring. Spinach Beans is one of them.

INGREDIENTS:

Beans

Thawed Spinach

Crayfish

Palm oil

Onions

Pepper

Garlic

Salt

Seasoning

Plantain

PREPARATION: First get all the ingredients you want to use ready it makes the cooking a lot easier and more organised.

FOR THE SPINACH BEANS

STEP 1: Pick and wash the beans. Then put the beans in a pot with water and set it on a burner. Allow the beans to cook till it gets soft.

STEP 2: Chop the onions, put the pepper, crayfish and garlic in a mortar and pound till it is smooth. A food processor can be used for this but it might not give you the same consistency that the mortar would give you.

STEP 3: When the beans gets soft enough,  by then the water in the pot would have reduced very well so as not to leave your beans watery. Add the palm oil, pounded pepper, crayfish and garlic and the chopped onions, then season to taste and mix thoroughly. Let it cook till for about 3-5 more minutes then add the thawed spinach. Let it cook again for another 30 seconds and it is ready.

STEP 4: Wash and cut the plantain, and fry in hot oil.

FOR THE VEGETABLE SALAD AND VINAIGRETTE DRESSING.

INGREDIENTS:

Cabbage

Lettuce (Iceberg)

Spring Onions

Onions

Carrots

Green Pepper

Lemon

Olive oil

Black Pepper

Salt

STEP 1: Wash all your vegetables properly

STEP 2: Give the vegetables a rough chop and put in a salad bowl.

STEP 3: In a small bowl mix 1 part lemon to 3 parts oil and whisk thoroughly, add a generous pinch of black pepper and salt to taste. Then generously drizzle it over then salad.

STEP 4: Mix it in with the salad and allow to the vegetables to soak up the dressing, this should take about a minute, then it is ready.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

HAWAII DELIGHT

Whew!!! I was sooooo tired and I needed to feel refreshed. Went to the market with a Uche (a friend of mine). Ok it is not like I don’t go to the market but it was different because I had not gone to that market before. I had to walk and walk and walk, you can’t even imagine how hot it was that day. Asides all of that, I truly enjoyed it, it was a totally different experience and I actually look forward to it again and I will definitely go with Uche again. She made it more fun with her funny, funny self. On getting home, I thought I should relax a bit with something really refreshing  and I thought of this. It is visually relaxing and taste bud comforting. It is my HAWAII DELIGHT. This is really easy to prepare and the most interesting part is, it really does not take much time to put together. You can try your own Hawaii delight following these simple steps.

INGREDIENTS:

Pineapple

Shrimps

Cucumber

Tomatoes

Lemon

Olive oil

Salt

Fish seasoning

Black pepper

PREPARATION: First of all, get the ingredients you want to use ready. It makes the cooking a lot easier and more organised.

FOR THE SHRIMPS IN A BOAT:

STEP 1: Clean and de-vein the shrimps. In a small bowl, put the shrimps and add the juice of 1 freshly squeezed lemon, fish seasoning, black pepper and salt. Then put it in the fridge to marinade (it is not advisable to marinade seafood for more than 15 minutes).

STEP 2: Set the grill pan over a burner with medium heat and let it get hot. When it is hot, brush the grill pan with a little  oil. Using a set of tongs put the shrimps in the pan to grill about 3 minutes on each side.

STEP 4: Wash a whole cucumber and with a pairing knife, gently carved the cucumber to look like a small boat, then set the shrimps in the cucumber boat.

STEP 5:  For the garnish, cut out 2 slices of the pineapple. Set a grill pan over medium heat on a burner and brush with a little oil when the pan is hot enough, using a set of tongs carefully place the pineapple in the grill pan. once you get grill marks on the pineapple you can remove from the pan. Then cut out tomato slices and lemon wedges.

FOR THE PINE-HAWAII:

STEP 1: Wash the pineapple very well, cut out the top of the pineapple, getting the length you want to use as the drink container. Then carefully scoop out the pineapple from it, be really careful when you are scooping it out so that you don’t puncture the pineapple, to avoid the drink from oozing out. (It actually happened to me with my first try, LOL)

STEP 2: In a shaker, put some crushed ice, the juice of a freshly squeezed lemon, some fresh pineapple juice and some sparkling water. Stir the mixture and pour into the pineapple. Add more ice cubes, for that extra chill. Garnish with lemon and cucumber slices.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

NO OIL POTATO

No Oil Potato is a recipe I came up with just yesterday. I have actually been trying to figure this out for some days now. Well, I was asked by Temitope (one of my followers)  if I could come up with a recipe for Irish Potatoes without oil, so I figured if someone is avoiding oil, it is obvious the person is avoiding anything fatty as a whole. Although, using olive oil is healthy, I decided to push myself to get a recipe for Potatoes without using oil. I must confess, it wasn’t an easy one. I have cooked this in my head a million times over, but I am glad I came up with this. I hope Temitope enjoys this recipe.

INGREDIENTS:                                                              

Irish potatoes

Tomatoes

Onions

Pepper

Garlic

Salt

Seasonings

PREPARATION: First get all the ingredients you want to use ready, it makes the cooking a lot easier and more organised.

STEP 1: Peel and wash the Irish potatoes. Then cut them in bite size pieces.

STEP 2: Chop the tomatoes, pepper and onions. Also mince the garlic.

STEP 3: Put the cut potatoes in a pot with very little water over medium heat and let it simmer.Then add the chopped tomatoes, pepper, onions and minced garlic. Let it all cook with the potatoes.

STEP 4: Season with salt and your seasonings, stir well. If you feel it is getting too dry add a little more water but if it gets too watery, stir in a little corn starch to thicken it. Let it cook till the potatoes get soft enough and it is ready. 

Quiet simple but really tasty.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE

SPAGHETTI WITH GIZZARD CHUNKS

Spaghetti again? Yes, Spaghetti again. I have several ways of making a spaghetti dish. You  already know the story about how my love for spaghetti started (you can check out the story on the spaghetti and meatballs page). This is another simple way to make spaghetti and it is incredibly delicious. It is my Spaghetti with Gizzard chunks.

INGREDIENTS:

Spaghetti

Gizzard (cooked and cubed)

Carrots

Green beans

Tomatoes

Pepper

Onions

Olive oil

Salt

Seasonings

Plantain

Eggs

Cucumber

PREPARATION: First get all the ingredients you want to use ready, it makes the cooking a lot easier and more organised.

STEP 1: Put a pot with water on the burner and bring to the boil.

STEP 2: Add a little salt then put your spaghetti in the hot water and allow to cook for about 12-15 mins.

STEP 3: When the spaghetti is cooked to the texture you want, drain the water from the pot (never drain the water completely, always leave a small amount of the spaghetti water). Set the pot aside.

STEP 4: In a big pan with oil over medium heat, saute  your chopped onions. Then add the chopped pepper and the finely chopped tomatoes. Let the tomatoes cook very well and then add your diced carrot and chopped green beans, season with salt and any other season you want to use.

STEP 5: When it is cooked add the cooked and cubed gizzard let it cook for 1 min, then transfer the spaghetti into the big pan with the sauce and add a little of the spaghetti water if it seems too dry. Mix well and taste for seasoning.

FOR THE SIDE DISH (CREAMED EGGS AND CUCUMBER) AND FRIED PLANTAIN.

Boil the eggs and peel off the back. Using an egg slicer, slice the eggs and put in a bowl-like dish.

Wash and peel off the skin of the cucumber, cut in 2 length wise and remove the seeds. Slice it about the same size with the eggs and add to the eggs.

Then put a generous amount of salad cream (or any other cream you want to use) and mix well.

Wash and peel off the back of a ripe plantain, cut in oval shapes length wise. You can season with salt, that is optional.

Heat up a frying pan with oil and when the oil is hot enough, put the plantain in the hot oil and let it fry.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

SHRIMPS SAGANAKI OR NOT.

I guess you are wondering, what is the story behind the name SHRIMPS  SAGANAKI OR NOT? Ok I will tell you, the name SAGANAKI is actually a Greek word. Saganaki dishes take their name from the pan in which they are cooked. So I was actually watching a podcast on how SHRIMPS SAGANAKI is made and I decided to do my own version and I called it SHRIMPS SAGANAKI OR NOT, because I didn’t use the Saganaki pan.

SHRIMPS SAGANAKI OR NOT, is a wonderful way to eat shrimps. Shrimps lovers, I bet you will love this one so try it out, following these simple steps.

INGREDIENTS:

Shrimps

Tomatoes                                                                                                                       

Pepper

Onions

Garlic

Spring onions

Olive oil

Oyster sauce

Fish seasoning

Soy sauce

PREPARATION: First get all the ingredients you want to use ready, it makes cooking a lot easier and more organised.

STEP 1: De-vein and wash your shrimps. Then put in a bowl and add oyster sauce, soy sauce and fish seasoning (make sure the sauces and seasonings properly coat the shrimps well), then put it in the fridge to marinade, while you get the other ingredients ready.

STEP 2: Finely chop your tomatoes, pepper, onions, garlic and spring onions.

STEP 3: Place a skillet on a burner over medium heat and a little olive oil in the pan to heat up.

STEP 4: When the pan is hot enough,  saute the onions and garlic, don’t cook the garlic for too long because it would turn bitter. Add the pepper and tomatoes and let it cook, stirring occasionally. When the tomatoes is properly cooked then add the spring onions and the shrimps and allow to cook till the shrimps are properly cooked. The shrimps should take about 5-10 mins to cook.

There you have it, your SHRIMPS SAGANAKI OR NOT.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

SPAGHETTI AND MEATBALLS

I actually never use to like Spaghetti, I hardly even remembered it existed. Then I met someone who, is presently my best friend, and he can actually feed on spaghetti 3 times a day and not get tired. So, whenever he would want to come around for a visit and I asked  him waht he would like for me to prepare for him, without a thought he wouls instantly say spaghetti. It actually got to a point that if he told me he was coming, I would just tell him that I would make spaghetti for him, because honestly it made no sense asking when I already knew the answer. With time the whole spaghetti thing started becoming boring, so I decided to learn how to make spaghetti in different ways and this is one of the ways I learnt to make it.                                                 

INGREDIENTS:

 1 pk Spaghetti

1 pk Minced meat

1 Egg

1 cup Bread crumbs 

4 Lrg Tomatoes

Spring onions

1 Onions

Fresh pepper

1 Carrot

Salt

Seasoning

Olive oil

PREPARATION: First get all the ingredients you want to use ready, it makes the cooking alot easier and more organised.

FOR THE MEATBALLS

STEP 1:  Empty the minced meat in a clean bowl add salt and any ither seasining you want to use ( i added a little chopped pepper and chopped onions with some made in Nigeria seasoning in cubes). To that, add one egg and some breadcrumbs. Then mix it together very well. With a spoon scope the minced meat in small equal sizes and gently roll it in your hand to form the round shapes.

STEP 2: Set a pan with oil on the burner over medium heat. When the oil is hot enough, put the meatballs in the pan. Be careful not to overcrowd the pan with the meatballs to ensure it cooks evenly. It will take about 12-15 minutes to cook. Stir occasionally for the meat balls to brown on every side.

STEP 3: With a slotted spoon, remove the meatballs from the fire when it has been cooked through and put it on a plate with a papper towel to drain the excess oil.

FOR THE SPAGHETTI

NOTE: Always read the instructions on the pack of the pasta, this is to help cook the pasta well. Different pastas have different instructions, especially with the cooking time.

STEP 1: Set a pot with water on the burner and bring the water to a boil, add a little salt then put your spaghetti in the hot salted water and allow to cook for the estimated time on the pack.

STEP 2: When the spaghetti is cooked (al-dente), drain the water from the spaghetti (leave a little of the spaghetti water).

STEP 3: In a large heated pan with a little olive oil over medium heat, put the chopped onions and let it soften. Then add the minced garlic and chopped pepper, let it cook for about a minute or less (be careful not too over cook your garlic because it will turn bitter). Add your chopped tomatoes and carrots, then the spring onions and stir, then add salt and any other season you wish to use. When it must have cooked for 3-5 minutes, using a pair of tongs add your spaghetti mix thoroughly. Taste for seasoning before your put your meatballs. Stir it to let everything mix properly and it is ready.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE

SUPER NOODLES

Hmmm… Super Noodles. Well, the FUEL SUBSIDY issue in Nigeria has slowed down a lot of things in the country. As the strike and protests continues, I can’t go to the market to get what I really want to eat and that can be really frustrating if you are the type of person that is not into the same kind of everyday meal. So I figured, I have to make do with whatever I have in the house. So, I reluctantly entered my kitchen to see what I could whip up for myself. In my kitchen I found, Noodles (which a lot of Nigerians can relate with), Eggs, Chicken breasts and some Veggies. I decided to make a dish with it and I came up with my FUEL SUBSIDY, SUPER NOODLES.

INGREDIENTS:

Noodles

Boneless, skinless Chicken breast

Onions

Spring onions

Carrots

Green pepper

Chili pepper

Cucumber

Cabbage

Garlic

Olive oil

Noodles seasoning

Chicken seasoning

Soy sauce                                                                           

PREPARATION: First get all the ingredients you want to use ready, it makes the cooking a lot easier and more organised.

FOR THE EGGS

STEP 1: Boil the eggs for about 10-15 minutes. then using an egg slicer, slice the eggs.

FOR THE NOODLES

Step 1: Put a pot with water on the burner and bring the water to a boil, then add your noodles to the hot water and allow to cook for 2-5 minutes, depending on the texture you like your noodles. I like my noodles al-dente.

STEP 2: When the noodles is cooked, drain the water from the noodles. Leave a little water in the noodles then add some of the noodles seasoning to the noodles on low heat. Mix it together thoroughly and remove from the burner.

FOR THE STIR FRY CHICKEN AND VEGGIES

STEP 1: Wash and cut the boneless, skinless chicken breasts in cubes, not too small. Make sure that the chicken is cut in even sizes so that they can all cook evenly.

STEP 2: Set a large non-stick pan on the burner, on medium heat. Drizzle a little olive oil (about 2-3 tbsp, depending on the quantity of  your chicken). When the pan gets hot enough, add the cubed chicken breast. Add soy sauce (or salt if you prefer) and some chicken seasoning. Stir the chicken to make sure that the every piece of the cubed chicken is properly coated with the seasonings and allow to cook.

STEP 3: When the chicken is cooked through, bring the chicken out of the pan. With the little oil in the pan, (or if you want you can add just a little more oil, about 2 tbsp) put your chopped onions and chopped pepper, let it cook till it gets soft. Then add the minced garlic, chopped carrots, chopped spring onions and chopped green pepper. Add the remaining noodle seasoning and stir properly for everything to mix well.

STEP 4: Using a set of  tongs transfer the noodles to the large pan, mix the noodles very well with the veggies and then add your chicken. Mix together and it is ready.

Make sure you use a large pan but if you don’t have a large pan you can also use your non-stick pot.

FOR THE DRESSING: Cut out about 2 round cabbage leaves, wash them and set them on your dish. Put the noodles in the cabbage, then put your slices of cucumber, eggs and tomatoes or any other garnish you desire.

There you have it, SUPER NOODLES aka FUEL SUBSIDY NOODLES.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

DOUBLE “D” BREAKFAST

I woke up one morning and I was craving something really sweet. I looked around to check what I had in the kitchen and figure out what I could make. I found Bread, Strawberry, Apples and Grapes. That was how DOUBLE “D” BREAKFAST came about.

The DOUBLE “D” BREAKFAST is a combination of French Toast, Strawberry Compote, Honey Polished Apples and Grapes. It is DOUBLE “D” because it is Delicious and Delightful.

INGREDIENTS:

Bread

Eggs

Oil (for frying)

 3 Pints Strawberries

1 Cup Sugar

2 Tbsp Lemon

Grapes

Apples

Honey

PREPARATION: First get all the ingredients you want to use ready, it makes cooking alot easier and more organised.

FOR THE FRENCH TOAST.

STEP 1: Break the eggs into a wide , shallow bowl and whisk  lightly. You can stir in sugar or salt or any seasoning as desired, this is optional. If you are using a whole loaf that is not sliced, slice the bread and dip the sliced bread into the whisked eggs one at a time to ensure the bread is properly soaked with the egg mixture just for a  few seconds, then gently flip the sliced bread so that the other side can be coated.

STEP 2: Heat up  a frying pan or skillet with a little oil on the burner on medium-low heat. When the oil is hot enough, put the bread that has been dipped in the egg in the hot oil one at a time and let it fry till it is golden brown.

French toast can be served with other things such as butter or syrup and it also tastes great when it is eaten alone or as a snack.

FOR THE STRAWBERRY COMPOTE

STEP 1: In a saucepan, put the strawberries, sugar and lemon juice.

STEP 2: Bring it to a boil and then reduce the heat to medium heat. Simmer until the fruit is soft, for about 8-10 minutes.

STEP 3: Remove from the heat and leave it to cool.

STEP 4: In a food processor, fitted with a metal blade, puree the strawberry till it is smooth.

STEP 5: Then turn out of the food processor.

If you want the extra strawberry chunky crunch, then cook 2 pints of strawberry and leave 1 pint. With the uncooked 1 pint, cut the strawberries is halves or wedges add to the compote and mix well.

FOR THE POLISHED APPLES:

STEP 1: Wash and core the apples.

STEP 2: Slice the apples and with a cooking-brush lightly brush the apples with honey for extra sweetness

Then garnish with grapes.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

TATER TOT-O-RAMA

Tired of eating potatoes the conventional way? Fried? Boiled? Mashed? Or as a pottage? Why not try Tater Tot-O-Rama. It is interesting, delicious and really easy to make. Tater Tots are good for side dishes or as a great snack.

INGREDIENTS:                                                                                                                   

Irish potatoes

Bread crumbs

Onions

Spring onions

Black pepper

Salt

Oil (for frying)

Seasoning (as desired)

PREPARATION: First, prepare all the ingredients you want to use, it makes cooking a whole lot easier and more organised.

STEP 1: Wash and peel the irish potatoes.

STEP 2: Put the potatoes in a pot with water and set on a burner to cook (do not let it cook thoroughly). Then drain the water from the pot and mash the potatoes but not thoroughly also. Leave some lumps in it.

STEP 3: Incorporate the onions, spring onions, black pepper, salt and seasoning into the mashed potatoes, mix thoroughly. Then with a table-spoon scope the mashed potatoes to the size you want and gently shape into oval or round shapes. Then finally coat with bread crumbs for texture.

STEP 4: Set a pan with oil on a burner and let it heat up. When the oil is hot enough put the shaped, coated mashed potatoes in the hot oil and let it cook  (fry) or till it is golden brown.

Panko bread crumbs adds a great texture to the tater tots but because it is not readily available in our society bread crumbs will work really well. While the bread crumbs adds a great texture to the dish you can also make the tater tots without it, which mans that the bread crumbs is optional.

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

FREDDY’S DELIGHT

My elder brother loves Potato chips and Fish alot. I am not  a great fan of fish but i needed to make something special for him to say thank you a favour.

INGREDIENTS:

Fish

Potatoes

Lettuce

Tomamtoes

Cucumber

Spring onions

Carrots

Onions

Oyster sauce

Fish seasoning

Olive oil

Salt

Black pepper

Garlic 

PREPARATION:  Always prepare the ingredients you want to use first to make cooking more organised.

STEP 1: In  a small bowl mix together, oyster sauce, fish seasoning, salt, black pepper and olive oil. Then cut a small bulb of onions in big chunks. Also smash open the garlic to enable it release it’s flavour.

STEP 2: Place the fish on a cooking foil, make a small cut length wise on the belly of the fish and brush some of the mixture in the fish and place a smashed garlic in it also. Brush the remaining mixture on the of  the fish then place the onion chunks and remaiining smashed garlic in the foil and wrap it.

STEP 3: Place the foil wrapped fish in the oven for 30-45 minutes on medium high heat.

FOR THE POTATO CHIPS: Wash, peel and slice the potatoes in thin oval shapes and fry.

FOR THE VEGETABLE SALAD:  Roughly chop the lettuce, cut the tomatoes in wedges, slice the carrots in thin circular shapes, peel the cucumber, remove the seeds and cut it in 1 inch strips and cut the spring onions a quarter inch thick. 

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE

CHICKEN SUPREME CUTLETS

This is one of my best way to eat chicken.  

It is quick, easy and it is a delight to the taste bud.

INGREDIENTS:

Thinly sliced or pounded-thin boneless, skinless chicken breast.

Large egg.

All purpose flour.

Seasoned bread crumbs

Oil (for frying)

PREPARATION: break the egg into a dish, add a splash or 1 tablespoon of water and whisk together.

In the second dish, pour the all purpose flour and in the third dish, pour the seasoned breadcrumbs.

Line the dishes, first the flour then the eggs and finlly the breadcrumbs.

Now we need to start dregding, dunking and patting.

STEP 1: Take the boneless, skinless chicken breast and dip it in the flour first (this is process is also known as dregding), then dunk it in the egg, make sure that it is totally covered. Finally put it in the seasoned breadcrumbs, give it a pat and make sure the chicken is fully covered with the seasoned breadcrumbs.

STEP 2: Heat up the pan, when the pan is hot enough put a little oil in it. Using a pair of thongs, carefully put the chicken in the pan with oil and let it fry for about 2 minutes on each side (it should be brown on each side before you turn it over to the other side).

Always check if it is cooked through by cutting the chicken breast in half to make sure there is no pink inside. 

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

SCOTCH EGGS

Scotch eggs are about my best snacks in the world, you can’t imagine my joy and excitement to realise that I can make it myself and how incredibly easy it is. You too could try it, just following these simple steps:

INGREDIENTS:

Eggs

Flour

Minced meat/minced sausage/minced chicken

Breadcrumbs

Oil (for frying)

Salt

Black pepper ( which I used but is optional)

PREPARATION: Boil the eggs for 10-15 minutes, then put it in water to cool.

Then set out 4 dishes, plates or bowls. For the first dish, put the flour, 2nd for minced meat, 3rd for raw eggs and the last for bread crumbs. Season the flour and the minced meat/minced sausage/minced chicken with salt or as desired. In a bowl like dish whisk the raw eggs.

Crack open the boiled eggs and dip it into the flour, then evenly and thinly coat  it with the minced meat/minced sausage/minced chicken, make sure the eggs are properly covered. The next step is to dip it into the whisked egg and coat with the bread crumbs.

Finally, heat up the oil, when the oil is hot enough put the coated eggs  in it till it is golden brown or till the meat (sausage or chicken) is cooked. Then the scotch eggs are ready.

How easy is that?

 

 

 

 

 

 

 

NOTE: ALL INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

FRIED RICE WITH CHICKEN SALSA AND PLANTAIN

                                                                                                                                                          

INGREDIENTS:

Rice

Chicken

Tomatoes

Pepper

Ripe plantain

Carrots

Green pepper

Onions

Eggs

Olive oil

Green beans

Spring onions

Garlic

Ginger

Salt

Seasonings ( I used; bay leaves & chicken seasonings)

PREPARATION:

FOR THE FRIED RICE: First of all, prepare the vegetables you want to use because it makes the cooking more organised. Properly wash the vegetables in water and dice the carrots & green pepper. Also cut the green beans & spring onions a quarter inch thick. Cut your onions and chop your garlic. For the ginger I like to grate it.

Make scrambled eggs.

Then parboil the rice and then wash the starch off the rice thoroughly. Cook the parboiled, washed rice in chicken broth (water used in cooking chicken), till you get your desired texture.

In a skillet or frying pan, fry your vegetables in olive oil, starting with the cut onions, chopped garlic, grated ginger, diced carrots, cut green beans, diced green pepper and finally the cut spring onions respectively, then season for taste.

NOTE: avoid cooking the onions and garlic for too long because when over cooked tends to spoil the taste of the food.

Then add the fried vegetables into the cooked rice and also add the scrambled eggs, season with salt, mix thoroughly and it is ready.

FOR THE CHICKEN SALSA: blend tomatoes, pepper, onions, garlic and ginger together. (the essence of it being called a salsa is because it is a hot-chilli sauce, so the pepper should be the dominat ingredient in the dish). Fry the blended tomatoes in hot oil, let it cook very well. Add your seasonings and salt to taste. Then add your cooked, shredded chicken, stir and it is ready.

FOR THE PLANTAIN: wash the plantains, remove the back and cut the plantain in long oval shapes then fry in hot oil.

NOTE: INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

SHRIMPS 2 WAYS WITH POTATO CHIPS AND LEMON-DIP SAUCE

My friend Nekky just called and said she is around my neighbourhood. She wants to know if I am home so she can drop by and say hello. I just want to make something fast and incredibly delicious.

Wow! See what i came up with:

Shrimp 2 ways simply means Shrimps prepare in 2 different methods ways, which in this case is Grilled and Stuffed shrimps.

INGREDIENTS:

6 Large cleaned, de-veined shrimps
Irish potatoes
1 Lemon
Oyster sauce
Soy sauce
Breadcrumbs
Parsley
Garlic
Salt
Black pepper
Olive oil
Tomatoes for garnish

PREPARATION:
FOR THE GRILLED SHRIMPS: put the shrimps in a bowl, add a splash of oyster sauce, salt and black pepper.
Brush the grill pan with a little oil, and put it on the burner. When the pan is hot enough, set the heat to medium high and put the shrimps in to cook for about 3 minutes or more on each side.
FOR THE STUFFED SHRIMPS: preheat your oven at 350 degrees and put an oven safe dish to heat up for about 10 minutes.
In a food processor, finely chop and mix together the breadcrumbs, garlic, parsley, oil and salt.
Cut open the shrimps lenght wise like a butterfly shape and with a spoon stuff the shrimps.
Drizzle some oil in the preheated oven safe dish and place the shrimps in it.
Put in the oven and allow to cook for about 5 minutes.
FOR THE LEMON-DIP SAUCE: squeeze out the juice of 1 lemon in a small sauce bowl, add a splash of soy sauce and whisk thoroughly.
NOTE- INGREDIENTS AND METHODS ARE SUBJECT TO PERSONAL CHOICE.

What is Dorothysplace about ?

When you hear Dorothysplace what goes through your mind? Hmmmmmm: Dorothysplace…

Dorothysplace is all about food or COMFY FOOD as i like to call it. It aint just about food but about GOOD FOOD. I like to look at making a meal worthwhile from the preparation of the ingredients to it’s presentation. I believe preparing a dish should be about having lots of fun and enjoying yourself while you are at it. I also believe  it  is about creating something yummy and exciting to the palate.

In the real sense of it, Dorothysplace on this page is less about me and more about you. It’s about sharing ideas, learning from each other, creativity and presentation of dishes, using whatever you can find  in your kitchen to create something beautiful to the senses. It also involves learning our ingredients and the best way to enjoy them.

At this point, I think it is important to mention that you don’t have to be a chef or go to a culinary school (not that I have something against it) to be able to work magic in the kitchen. It is about passion and the satisfaction of creating something you probably didnt know you could.

Without pride, I’ll love to mention that I never went to a culinary school or sat under the tutelage of a professional, all I’ve learnt, I’ve learnt on my own and I’m still learning. It is amazing how much your passion for something can drive you.

With Love,

Dorothy