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Silky Spaghetti and Meatballs

Silky Spaghetti and Meatballs

I Love Meatballs, to me they are the perfect food. You can prepare them in so many ways. I especially love them when paired with a tomato sauce and pasta.

This is one of my many recipes for Spaghetti and Meatballs. The meatballs are prepared first by frying them first on the outside so they brown up and seal in the flavour and moistness. The sauce is a thin sauce but oh so silky and sweet. It’s a lighter tasting dish and perfect for a beautiful sunny day.



  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 cup of panko bread crumbs (any bread crumbs works)
  • 1/2 cup of chicken stock
  • 1 large egg
  • 1/4 cup of parsley
  • 1/2 cup of parmesan cheese
  • 4-6 garlic cloves
  • 1 tablespoon of salt
  • fresh cracked pepper
  • flour for dusting the meatballs
  • 3 tablespoons of olive oil


  • 1 large can of diced tomatoes or 12 diced ripe Roma tomatoes
  • 2-3 cups of chicken stock
  • 1 large sweet onion (chopped)
  • 1-2 large carrots (chopped)
  • 2-3 celery stalks (chopped)
  • 2 bay leaves
  • 3-4 garlic cloves
  • 2 tablespoons of dried oregano
  • 1 tablespoon of dried basil
  • salt and pepper to taste


  • diced green onion
  • parmesan
  • olive oil


In a large mixing bowl add the ground beef and pork. In a food processor add the panko bread crumbs, garlic, parsley, Parmesan, salt and pepper. Pulse together till combined. Add the mixture to the mixing bowl with the beef and pork. Add the egg and chicken stock. Combine the ingredients together and store covered in the refrigerator for at least an hour.

Remove meatballs from the refrigerator and form them into golf ball sized meatballs and set aside on a baking sheet, sprinkle flour on them, turn and do the other side as well, this step adds a great texture, it will also help in thickening the sauce. In a large sauce pan heat up the olive oil. In batches begin to fry up the meatballs, when browned on the outside but still raw in the middle remove them and set aside and finish off the remaining, you may have to add more oil and it will be absorbed. Once all the meatballs a done and set aside. We and begin the sauce.

To prepare the sauce we use a large pot and add a splash of olive oil. Add the chopped vegetables and garlic until softened. Add the bay leaves, followed by the tomatoes and chicken stock. Bring to a boil and then set to simmer. Let it simmer for about an hour, it should reduce by about half. If the sauce  too thin for you add a small slurry of cornstarch and continue to simmer for another 15 mins. At this time I like to remove the bay leaves. Use a handheld blender and process the sauce until smooth. You can leave it chunky but i like it pureed.

Add the meatballs into the sauce and let it simmer for another 1-2 hours if you can, 20 mins is more than enough to to cook the meatballs the rest of the way. The meatballs will flavour the sauce even more.

The sauce when done will look quite reddish orange, it will be sweet from the vegetables and savory from the meatballs, when served over pasta it coats it in a silky smooth way that it so amazing.

When plating the dish, ladle the sauce and meatballs over the pasta. Sprinkle the parmesan over, then the green onions and drizzle a little extra virgin olive oil at the end.




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Mighty Mighty Porkchop

Mighty Mighty Porkchop

This recipe is easily in my Top 5 Favourite Recipes of all time. The flavours that explode in your mouth is so amazing. I would be hard pressed to ever make another Pork Chop Recipe.

This dish goes very good with a nice little cucumber, tomato and red onion Vietnamese salad.


  • 6-8 porkchops (bone-in, boneless, thick or thin it doesn’t matter
  • 3-4 garlic cloves minced
  • 2 stalks of lemongrass thinly sliced
  • 1 large shallot diced
  • 1 tablespoon of chili garlic sauce
  • 1 tsp of sea salt
  • 1 tablespoon of sugar
  • 1/4 cup of fish sauce
  • 2 tablespoons of canola oil


This is so simple, in a food processor add the garlic, lemongrass slices(peel of the hard layers and slice the soft inner lemongrass), shallot amd chili garlic sauce and blend. Then add the salt, sugar, fish sauce and oil. Blend until combined. In a large zip lock bag or marinating dish put the porkchops in and pour over the marinade. You can let it sit for a few hours or over night, I let it marinade for a few days the first time I made it and it turned out wonderful.

Heat a grill/bbq to a high temperature, the hotter the better to great those great grill marks. You will get a nice char on the porkchops for an even better flavour that way. Depending on the thickness of the pork chops it could take up to 5-8 mins to cook. Now when cooking there is no need to flipping or turning the pork chops. Turn them once on each side to get the cross hatch look and that’s it.

Enjoy an amazing Pork Chop.

Goes great with a Tomato, Cucumber Vietnamese Salad. Also a nice Ginger Scallion sauce increases the tastiness to the final product. I’ll provide those recipes at a later date and edit this page to include it.

Mighty Jambalaya

Mighty Jambalaya


  • 10-12 medium shrimp, peeled, deveined
  • 2 chicken breast, diced
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2-3 okra. sliced
  • 1/4 cup chopped celery
  • 2-3 cloves garlic, chopped
  • 1 can of diced tomatoes
  • 2 bay leaves
  • 1/2 cup parsley. roughly chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 cup rice
  • 1 cup chicken stock
  • Smoked sausage (country style or a garlic ham, andouille), sliced
  • Salt and pepper to taste
  • 1 tablespoon of cornstarch


In a rice cooker cook your cup of rice. While rice is cooking you should be able to prepare the Jambalaya.

Combine shrimp, chicken and Cajun seasoning in a bowl. In a large saucepan heat oil over high heat with onion, celery and okra, stir till softened about 2-3 minutes. Add garlic, canned diced tomatoes, bay leaves, Worcestershire and your hot sauce. Stir and add your chicken stock. Reduce heat to medium stirring occasionally, about 15 minutes. Add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Here I add a cornstarch slurry to thicken it to save time. Right at the end before serving I add in the chopped parsley to liven up the dish.


Real simple to serve. Take a ramekin and fill it with rice and place it in the middle of your plate. Ladle the Jambalaya around the rice. Sprinkle with a little of the cajun seasoning, Old Bay works too.

Cajun Seasoning

Originally this was a straight up Emeril Lagasse’s Essence mixture. He was so huge at the time I pretty much put it on everything. As the years have passed I’ve tweaked it to my tastes. This is for a large batch, you can store the rest in a sealed jar to keep fresh.

  • 3 tablespoons paprika
  • 2 1/2 tablespoons salt
  • 2 1/2 tablespoons garlic powder
  • 2 tablespoon black pepper
  • 2 tablespoon white pepper
  • 2 tablespoon onion powder
  • 1 1/2 tablespoon cayenne pepper
  • 2 tablespoon dried oregano
  • 2 tablespoon dried thyme
  • 2 tablespoon dried basil

Enjoy and Please Share.

Flakey Honey Butter Biscuits

Flakey Honey Butter Biscuits

Flakey Honey Butter Biscuits

Love these biscuits, I’ve been making them for years now and I’ve got this recipe down pat. There are a few elements that make these fantastic. One of them is the Grated Frozen Butter, another is the Whole Wheat Flour and of course the best part is the Honey Butter brushed on top to crisp it up.


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup grated frozen butter
  • 1 cups milk
  • 1 tablespoon of melted butter
  • pinch of sugar


Preheat your oven to 400 degrees F. Whisk the flour, baking powder and salt together until they’re evenly mixed. Grate in the frozen butter into the dry ingredients.Gently toss until it is evenly incorporated.

Add Milk and mix together to form a dough, Use a wooden spoon at the start to avoid gucking up your fingers. If dough is too dry add a bit more milk to the dough, fold the dough a number of times, this is what will give your biscuits layers of flakey goodness. Knead the dough onto a lightly floured surface and form it into the shape of a plate about an 1 1/2 inch thick. Use a knife to cut it into a pie shape (should be able to get about 8 biscuits)

Put the wedges onto a baking sheet, careful not to crowd them, spread apart a bit so they have room to grow.

For the Honey Butter topping you can put the ingredients together in a bowl and microwave if you want or put them in a small pot and melt them together at a low heat. Lightly brush the top of the biscuits with the Honey Butter and sprinkle a bit of sugar on top of each.

Place in the over for about 15 mins until golden brown.


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Mighty Chin’s Top Five Favourite Songs

Mighty Chin’s Top Five Favourite Songs

Y’know I use to be a DJ, not a very good one, I basically pushed buttons. My musical exposure growing up was all over the place. During those endless car rides and sitting in the back seat with my brother and sister we were forced to listen to whatever 8-Tracks the parents were playing. Endless Statler Brothers, Kenny Rogers, Elvis, Mac Davis. But I always enjoyed whenever the Hits of the 50’s or 60’s made it in the rotation. My Favourites were always songs like Rockin Robin by Bobby Day, Splish Splash by Bobby Darin or Yakety Yak by the Coasters. Very few songs though stayed with me as much as one song in particular.

That Song is Number One on my List to this very day.

Here is my Top Five Favourite Songs of All Time!

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  1. Crimson and Clover

    Crimson and Clover
    by Tommy James and the Shondells

    This song still to this day gets me every time. It’s a haunting song that just keeps building to a crescendo then just drops silent. It’s my most favourite thing when a song can accomplish that feat. Love it, love it, love it.

  2. Total Eclipse of the Heart

    Total Eclipse of the Heart
    by Bonnie Tyler

    This song is my 80’s song. It’s so 80’s to me. It’s BIG HAIR before big hair. It’s written by Jim Steinmam of Meatloaf: Bat out of Hell fame. Bonnie Tyler has that slightly raspy voice that I love in female singer (not quite Stevie Nicks levels of Rasp though.)

    This is the album version here a bit longer at 7mins. I think the Radio version is a tighter song though.

  3. (You’re My) Soul and Inspiration

    (You’re My) Soul and Inspiration
    by The Righteous Brothers

    The Righteous Brothers are Bill Medley and Bobby Hatfield and they make me swoon. I can admit that because I’m a man! I’m a man who discovered the wheel and built the Eiffel Tower out of metal and brawn. That’s what kind of man I am, with that being said I’m throwing my panties on the stage. What a contrast of voices that made these two such an amazing duo. Medley with his deep soulful voice the complete opposite of Hatfeild’s Higher pitched voice. So Good!.

  4. With a Little Help from My Friends

    With a Little Help from My Friends
    by Joe Cocker

    I’ve made feelings known about Joe Cocker, he is simply my favourite singer ever. There is nobody better in my opinion. I had the pleasure of seeing him 4 times in Concert. I have all his albums and when he passed away on December 22nd 2014 at the age of 70 I wept, just writing that brought a tear to my eye. He was great and I will take his music with me the rest of my days.

    After my son was born I got to take my wife Bonnie to see him in Concert. He was 64 at the time and he had a very limited move set, He basically just planted himself in the middle of the stage and let his voice do the work. He still had it, spastic air guitar arms and all. Miss you Joe.

  5. Grace Too

    Grace Too
    by The Tragically Hip

    The Greatest Canadian Band of all time! Calm down Rush Fans. Grace Too is my most Contemporay song on my list, it’s only 20 years old. This song was an instant love and a first listen. Released in 1994 it was the first track on The Tragically Hip’s 4th (actually 5th) album Day for Night. It blew me away and not even Hundredth Meridian or Fiddlers Green come close to it in my opinion.