Saturday, 15 March 2014



Chicken nuggets make a great snack or even a great addition to a dinner or lunch. This recipe is very kid friendly… your kids are sure to be pleased with these chicken nuggets. The chicken is first rolled in flour, dipped in egg and then rolled in a bread crumb mixture. For the seasonings, you can tweak it to your taste. If you want a little heat, add some cayenne pepper or chili seasoning into the flour mixture. With this recipe I will give you two options of cooking the chicken nuggets – deep frying or baking in the oven. I deep fried them just because it’s faster but for those of you that don’t have a deep fryer, the oven works just as good if not better. Serve with ketchup or your favorite dipping sauce. Enjoy!!!


1lb boneless skinless chicken breasts (cut into 1” chunks)

¼ cup all purpose flour

¼ teaspoon salt

¼ teaspoon garlic powder

1/8 teaspoon pepper

¼ cup milk

1 egg

½ cup dry Italian breadcrumbs

1 tablespoons grated parmesan cheese

1 tablespoon butter (melted, if baking in the oven)

Oil (if deep frying)

Cooking Instructions:

Step 1: On a plate combine flour, salt, pepper and garlic powder. In a small bowl beat egg and milk. On another plate combine bread crumbs and cheese.

Step 2: Coat chicken strips first in the flour mixture, then dip in the egg mixture and then roll in the breadcrumb mixture. Repeat until all strips are coated.

Step 3: If deep frying – Heat deep fryer to 360 degrees and deep fry chicken nuggets in batches for 6 minutes or until golden brown. Drain on paper towels.
Step 4: If baking in the oven – Heat oven to 400 degrees. Place chicken strips on a baking sheet and drizzle with melted butter. Bake in the oven for 12-15 minutes or until strips are no longer pink inside.

(Makes 4 servings)




chicken manchurian

Today I tried something a little different, an Indo-

Chinese recipe – Chicken Manchurian. This dish is

 pretty popular but if you haven’t heard of it, 

Chicken Manchurian brings the best of both worlds 

from Indian and Chinese cuisine. I had never made 

this dish before and couldn't find a recipe I found

very appealing. Although, there are almost 

countless ways to make this, I decided to experiment 

a bit by trying two different types of sauce. The first 

sauce I found to have very strong flavor. The second 

sauce I found very mild. I preferred the mild sauce 

and so did the others that tried it but if you like a 

spicier sauce,just add a little more garlic, ginger and 

a couple diced green chilies. The chicken is coated

 with a batter and then deep fried giving it a very 

soft texture. The batter is a basic combination of 

flour, corn starch, egg, and salt and pepper. If you 

feel the batter is a little thick feel free to add a tiny 

bit of water to thin it out. Chicken Manchurian Is 

best served with white rice. Enjoy!!!

chicken manchurian


1lb boneless skinless chicken breasts (cut into 1” pieces)

1 ½ tablespoons flour

1 ½ tablespoons corn starch

1 egg

salt and pepper (to taste)

1 large onion (sliced)


½ cup chicken broth

¼ cup ketchup

¼ cup tomato puree

3 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon garlic (minced)

1 tablespoon ginger (minced)

2 tablespoons water

1 tablespoon cornstarch

fresh cilantro (chopped, for garnish)

oil (for frying)

Cooking Instructions:

chicken manchurianchicken manchurian

Step 1: In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt and pepper. If batter is too thick add a tiny bit of water to thin it out. Dip chicken pieces into batter, coat well and deep fry chicken pieces in batches in your deep fryer at 375 degrees until golden brown. Drain on paper towels and keep warm until needed.

chicken manchurianchicken manchurian

Step 2: Add a tiny bit of oil to your wok and stir fry slices onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds. Add chicken broth, ketchup, tomato puree, soy sauce, and sugar. Mix well stirring and bring to a boil. Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into mixture while stirring. Cook until sauce thickens.

Step 3: In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro. Serve with white rice.

Tuesday, 11 March 2014



meatballs with gravy

Preparing meatballs with gravy for dinner is a nice change up from the Italian-style meatballs. These meatballs use a homemade beef gravy instead of pasta sauce. The meatballs get a lot of their flavor from garlic and seasoned breadcrumbs. The gravy is just a simple combination of butter, flour, and beef bouillon and beef broth. There are a couple of different ways in which the meatballs can be prepared—you can either cook them on the stove-top or bake them in the oven. I prefer a combination of both. I like to brown the meatballs in the pan and use the brown bits to help flavor the gravy. These meatballs go great served on top of pasta or mashed potatoes. Enjoy!!!

meatballs with gravy Yield - 6 Servings

Ingredients :-

  • 2 lbs ground beef

  • ½ cup seasoned breadcrumbs

  • 2 eggs

  • ½ cup beef broth

  • 2 tablespoons fresh minced garlic

  • 2 tablespoons dried onion flakes (or minced fresh onion)

  • 1 tsp salt

  • 1 tsp ground black pepper


  • ¼ cup butter

  • ¼ cup flour

  • 2 cups beef broth

  • 1 teaspoon beef bouillon

  • Pepper (for taste)

Directions :-

STEP 1 - In a large bowl combine ground beef, eggs, ½ cup beef broth, garlic, dried onion flakes, salt and pepper. Mix well using your hands. 

STEP 2 - Roll the mixture into small to medium-sized meatballs. Heat oil in a large deep skillet over medium-high heat. Add the meatballs and fry until browned and cooked through (the internal temperature has reached 160 degrees F). 

STEP 3 - You may have to cook the meatballs in batches. You can also lay the meatballs on a greased baking sheet. Bake them in the oven at 350 degrees F. for about 30-35 minutes or until the internal temperature has reached 160 Degrees F.

STEP 4 - Remove from the meatballs from the pan and set aside. Drain the pan of any excess grease.

STEP 5 -  Melt the butter over medium-heat in the same skillet the meatballs were cooked in. Try to scrape up any brown bits from the bottom of the pan. Whisk in flour and cook for 2 minutes. 

STEP 6 - Add the beef broth, a little at a time while whisking. Whisk in the beef bouillon and season with ground black pepper. Cook while whisking until the mixture becomes thick. Return the meatballs to the pan and cook in the gravy until heated through. 

STEP 7 - Serve over mashed potatoes or pasta and 


Wednesday, 5 March 2014



Coconut Shrimp

Coconut shrimp has been on my must try list for 

awhile now. I had wanted to make it for along time 

but I couldn't find Panko breadcrumbs anywhere! I 

live in a pretty small area and certain items can be 

extremely hard to find. I checked the local grocery 

stores and even the Asian sections at others, 

eventually I just ended up ordering them off the 

internet. I must say – it was well worth the wait. The 

shrimp turned out delicious with great coconut 

flavor. The shrimp in this recipe are butter flied so

 this may take a little time; it might be a good idea to 

get an extra hand if necessary. The shrimp are then

 rolled in flour, dipping in a batter and rolled in a 

breadcrumb/flaked coconut mixture. The dipping 

sauce, which is basically a mixture of crush 

pineapple, pina colada drink mix, and sour cream 

has outstanding flavor. As you can probably tell this 

recipe does take a little time but its well worth it. 


Coconut ShrimpCoconut Shrimp


Canola oil (for deep frying)

½ lb large uncooked shrimp (peeled and deveined)

1 ½ cups all purpose flour (divided)

2 tablespoons sugar

¼ teaspoon salt

1 cup milk

1 cup Panko Japanese style breadcrumbs

½ cup flaked coconut

Dipping Sauce-

½ cup sour cream

¼ cup pina colada non-alcoholic drink mix

1/4 cup crushed pineapple (canned)

2 tablespoons sugar

Cooking Instructions:

Coconut ShrimpCoconut Shrimp

Step 1: In a bowl combine all the ingredients for the 

dipping sauce, mix well. Cover and refrigerate until 


Step 2: In a medium bowl mix ¾ cup of flour, and 


milk and mix well. Let batter sit for a few minutes. In 

another bowl or pie plate mix another ¾ cup of flour,

 sugar and salt. In a third bowl mix Panko 

breadcrumbs and flaked coconut.

Coconut ShrimpCoconut Shrimp

Step 3: Butterfly each shrimp. Use a sharp knife and 

cut through the back of the shrimp (where the vein 

was) so you can spread it opened. Leave the tail 


Coconut ShrimpCoconut Shrimp

Step 4: One by one dip each shrimp in the flour 

mixture, then the batter mixture and then the 

breadcrumb/coconut mixture. Coat evenly.

Step 5: Deep fry the shrimp in batches at 350 degrees 

for 2-3 minutes or until golden brown. Drain on 

paper towels. Serve with dipping sauce.




Chicken Strips

One of the easiest things to make with chicken is 

possibly crispy chicken strips. This recipe is great if 

you are looking for a quick meal. Just marinate 

overnight, a few minutes to coat, throw them in the 

deep fryer and you’re done! The marinade for the 

strips not only enhances the overall flavor but also 

leaves them super juicy coming out of the deep fryer. 

The coating tastes amazing and they are double 

dipped leaving them extra crispy. If you like to add a 

little heat to your strips not a problem, just throw a 

little cayenne pepper into the seasoning mixture and 

your set.  You can either use whole chicken breasts 

and cut them into strips or just buy chicken tenders 

from the store. Serve with your favourite dipping 

sauce. Enjoy!!!

Chicken StripsChicken Strips


6 chicken breasts 

Marinade -

½ tablespoon potassium chloride

½ tablespoon kosher salt

1 tablespoon accent salt

1/8 tablespoon garlic powder

¼ cup bottle chicken base

1 ¾ cups water


2 cups all purpose flour

2 ½ teaspoons salt

¾ teaspoon pepper

¾ teaspoon accent salt

1/8 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon baking powder

1 egg (beaten)

1 cup milk

oil (for deep frying)

Cooking Instructions:

Chicken StripsChicken Strips

Step 1: If using chicken breasts, cut chicken breasts 

into strips. Combine all marinade ingredients in a 

bowl and marinade chicken strips 

over night in the refrigerator.

Step 2: In a shallow bowl beat together 1 egg and 1 

cup of milk. Combine all of the coating ingredients in 

another shallow bowl, pie plate, or shaker bag and 

mix well.

Step 3: Dip the chicken strips into the egg mixture, 

then into the coating and double dip.

Chicken StripsChicken Strips
Step 4 - Fry in the deeper fryer at 375 degrees until 

golden brown or until they float . Drain paper towels


Eggs for Easter


With Easter only a month away, most of us are probably getting ready to hard boil eggs. Some of you may be new to hard boiling eggs altogether, or you might have tried it in the past and been a bit disappointed with the results or maybe you just want those perfect fried or poached eggs to go along with your breakfast? Whichever it may be, if you’re looking to cook perfect eggs, this is the article for you. The problem with eggs is that they are very easy to over cook. Pan fried eggs can end up burnt, poached eggs can end up rubbery, and hard boiled eggs can end up with that nasty greenish ring around the yolk. In this article I will give you three easy methods of cooking eggs. This article will explain how to perfectly boil, pan fry, and poach your eggs.

Cooking Methods:

Method 1: How to Pan Fry an Egg

For eggs sunny side up-

Step 1:  Over medium heat, using a non-stick frying pan warm a small amount of butter, oil, or non-stick cooking spray. Crack egg/s into a bowl or saucer and gently slide the egg into the pan. Cook until the white appears solid, about 3 to 4 minutes. 
Step 2: If you are having problems getting the whites to cook fast enough without overcooking the yolk, you can baste the top of the eggs with butter. Simply tilt the pan and baste hot butter over the top of the eggs.

For eggs over easy-

Step 1: Over medium heat, using a non-stick frying pan  warm a small amount of butter, oil, or non-stick cooking spray. Crack egg/s into a bowl or saucer and gently slide the eggs into the pan. Cook for 2-3 minutes.Step 2: Flip the egg over and cook for another minute or two.

Method 2:  How to Boil an Egg

Intro- Boiling an egg is actually really easy and if you follow these instructions you should have no problems what so ever. It is best to use eggs that are at least 3-5 days old because fresher eggs will be more difficult to peel. The eggs should also be pulled out of the refrigerator so they are at room temperate before boiling.

Step 1: Gently place large eggs in a single layer in a pan with just enough cold water to cover the eggs completely. Over high heat, bring the water to a boil. Just as it reaches a rapid boil remove the pan from the heat, and cover it tightly with a lid. Let the pan sit covered for 17 minutes for hard boiled eggs (6 minutes for medium cooked yolks, and 4-5 minutes for soft yolks) and immediately transfer eggs to a bowl of cold water.

Step 2: Let the eggs sit in the cold water for at least 10 minutes before trying to peel them.This method is for using standard large eggs. For other sizes you should follow this:

Medium sized eggs:Soft Yolk- 3 minutes
Medium yolk- 5 minutes
Hard Yolk- 12 minutes

Extra Large eggs:Soft Yolk- 5 minutes
Medium yolk- 8 minutes
Hard Yolk- 28 minutes

Method 3: How to Poach an Egg

Intro- Poaching is perhaps one of the hardest ways to cook eggs. The biggest issue is keeping the egg together in the pan. You want to be using freshest eggs possible because the fresher the egg, the better it will stay together. Older eggs have a tendency to come apart easily. It would also be a good idea to use a deep pan (at least 3 inches deep) so that the egg doesn't stick to the bottom. You might want to add a little distilled vinegar to the water because it will help the egg stick together better.

Step 1: Break an egg into a small bowl or saucer.  In your pan bring water to the point where it’s almost at a boil. To the point where there are small bubbles forming on the bottom of the pan . Turn the heat off immediately.

Step 2: Gently try to create a whirl pool motion in the water, and carefully slide the egg out of your bowl or saucer and into the middle of the whirl pool. This will help the egg wrap around itself and will help it stay together.

Step 3: Put the lid on for about 3 minutes . Remove with a slotted spoon. Drain well before serving.