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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.


Please Share!

Spicy Wonton Soup

Spicy Wonton Soup

Spicy Wonton Soup
Serves 6 to 8

Wonton Filling:

  • 1/2 package wonton wrappers, Square*
  • 1 pound ground pork
  • 1 tablespoon soy sauce
  • Splash of xiao xing wine
  • 1 tablespoon of Oyster Sauce
  • 1 tablespoon grated ginger
  • 1 teaspoon grated garlic
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon of red chilli flakes
  • 1 tablespoon of cornstarch

In a medium-sized bowl, mix together the pork, soy sauce, xiao xing wine, oyster sauce, ginger, garlic, sesame oil, salt, and pepper, red chilli flakes, cornstarch. I let this mixture marinate sometimes up to 2-3 days, if you don’t have the time or patience for that then an hour in the fridge covered is fine. This will give you enough time to prepare the broth.

Spoon a heaping teaspoon of the filling into the center of a wonton wrapper. Lightly brush the sides of the wrapper with water. Pinch the bottom to the top of the wrapper together, Squeeze the sides up until the wrapper forms a triangle, tucking in the sides bend them toward the top, give the three tips a gentle squeeze. Repeat with the rest of the wrappers. When you’ve made all the wonton’s bring the Broth back up to a higher temperature (not quite a boil). Start dropping the wonton’s into the broth. At first they will sink to the bottom, when all the wonton’s are in the pot take a slotted spoon and gently stir the pot to make sure the wonton’s do not stick to the bottom. The Wonton’s are ready once they float to the top and stay.

You will most likely have more filling or Wonton’s leftover. These can easily be frozen and used whenever you need. Make sure to put the remaining wonton’s onto a baking sheet and put in the freezer for 30 minutes, that should be enough time to pre-freeze them. Then you can put them into a freezer bag to store. Do Not Freeze them without Pre-Freezing first. The moisture in the fresh wonton’s will cause them to stick together and merge, you could end up with one big mass of a wonton and you don’t want that.

Wonton Broth:

  • 3-4 quarts of water
  • 2 tablespoons of light soy sauce
  • 1/2 tablespoon of sesame oil
  • 1 tablespoon of grated ginger (frozen is best for grating)

If you want to make a Chinese Chicken Stock from scratch go right ahead, this is a recipe I’ve used to do that when I have the inclination. Normally I just use chicken stock cubes dissolved into boiling water.

Take a standard 5 quart pot and fill it up 3/4 of the way and bring to a boil. Drop in one Chicken Stock Cube and let it incorporate. Bring it down to a simmer. Add a the soy sauce, sesame oil and grated ginger. Let it simmer while your filling is marinating in the fridge.

To Serve:

Ladle the wonton’s and broth into bowls, top with a diced green onion. Add a squeeze of Siracha Sauce for spiciness or add a little Oyster Sauce for a sweeter soup.


Enjoy! Please feel free to leave your comments.

Spanish Omelette

Spanish Omelette

I Love Love Love this Breakfast. I Love making it for my wife and for overnight guests. Now I am not the biggest Jamie Oliver Fan but I was watching one of his shows one morning and he made this dish and I was quite impressed with it. So I followed his recipe and it came out soooo good. Over the years I’ve changed the recipe to suit whatever ingredients I have on hand. The following recipe is how I would make every time if I could.

Yield: 2


  • 4 small potatoes(red or purple are preferred)
  • tsp of sea salt
  • freshly ground black pepper
  • 4 large free-range eggs
  • 2 chorizo sausages links, cut diagonal slices
  • 2 slices of bacon, sliced into bits
  • 2-3 White Mushrooms, sliced
  • 2 cloves of Garlic, roughly chopped
  • 2 sprigs fresh rosemary, leaves picked
  • Parmesan Cheese
  • 2 shallots, peeled and very finely sliced
  • juice of 1 lemon
  • extra virgin olive oil
  • 1 bunch fresh Italian flat-leaf parsley


First Pre-Heat your oven to 400° Celsius. While your oven is pre-heating, whisk your eggs and season lightly with a pinch of sea salt and black pepper and set aside.

Take a small mixing bowl add the Shallot’s, Parsley, Lemon Juice, Sea Salt, Pepper and about a tablespoon of Olive Oil and set aside

Since this recipe is for two omelettes you can whisk your eggs in two separate bowls for each pan used. On the stove Heat two 20cm non-stick, ovenproof frying pans. A splash of olive oil to each pan and then add the Chorizo, bacon bit slices, Mushroom slices and Potatoes (red or purple potatoes cook through quite quickly I’ve found, if you are using small white potatoes you may want to give it a quick boil beforehand to hasten the cooking process). The Chorizo and bacon will render a bit of fat along with the spices from the Chorizo. At this point add the Rosemary Leaves and Garlic. The smell at this point should make you salivate. Take a knife and poke the potatoes to see how done they are. Add the eggs to the pan and gently move everything around to evenly space it. As the eggs begin to cook at the bottom place the pans into the oven under the grill until golden brown. When done remove from oven and sprinkle some parmesan cheese over the omelette. Using a small spatula slide the omelette onto a plate. Spoon the Shallot, Parsley mixture over top and serve.

Mighty Mexican Meatball Soup

Mighty Mexican Meatball Soup

About 8 years ago I was left alone for the afternoon. I decided I wanted to make an albóndigas soup. I went through numerous recipes online and found this fantastic recipe on Epicurious. I didn’t have all the ingredients so I did the best I could with what I had on hand. It turned out fantastic, meatballs are one of my favourite all-time foods to make. The thing that threw me in the recipe was the call for Salsa to be used, then I thought about it and man I don’t want to make salsa from scratch. It is a definite time saver.

Now over the years I changed the recipe to suit my tastes. I’ve made it with ground chicken instead of beef or pork. I’ve settled on the a beef/pork mixture, I’ve also decided to puree the broth instead of the more rustic look. Also I don’t add the rice to the broth to cook, I make it separately and ladle the soup over the rice in a bowl, i found that the rice gets over cooked and makes leftovers disgusting. My biggest change is the addition of a topping that I use in my Spanish Omelette recipe. It really hit’s it out of the park.

So much like the original recipe that inspired me, this has become a Christmas Tradition in my house, I make it every year for Christmas Eve usually. As with most soups I think it always tastes better the next day. So make it ahead of time if you can.

Please enjoy, share the recipe with your friends.


  • 2 tablespoons olive oil
  • 3 cups chopped sweet onions
  • 4-6 garlic cloves, minced
  • 2 small bay leaves
  • 5-6 cups of beef broth
  • 1 28-ounce can diced tomatoes in juice
  • 1/2 cup salsa (I prefer pace thick and chunky)
  • 1/2 cup chopped fresh cilantro
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 cup of panko bread crumbs (any bread crumbs works)
  • 1/2 cup whole milk
  • 1 large egg
  • 1/2 cup of parsley
  • 1/2 cup of parmesan cheese
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • pinch of crushed red pepper flakes
  • 1/2 cup long-grain white rice


  • 2 shallots, peeled and very finely sliced
  • juice of 1 lemon
  • extra virgin olive oil
  • 1 bunch fresh Italian flat-leaf parsley

Take a small mixing bowl add the Shallot’s, Parsley, Lemon Juice, Sea Salt, Pepper and about a tablespoon of Olive Oil and set aside.


Cook some long grain rice in a rice cooker. If you don’t know how to do that then you should just leave now. Tip: Under cook a bit as the rice will soak up the broth.

Heat oil in heavy large pot over medium-high heat. Add the onion onions, 3 garlic cloves and bay leaves; cook until translucent. Add the canned diced tomatoes, broth, salsa. Stir to combine and then add the chopped cilantro. Cook on med-high until the broth reduces 1/4-1/2. Turn the heat down and let simmer. Once the broth has cooled down a bit take a handheld blender and puree it down until the onions, salsa and cilantro reach a nice consistency (you can remove the bay leaves before you puree, it has served its purpose).

Meanwhile in a large mixing bowl, combine ground beef, ground pork, breadcrumbs, whole milk, egg, salt, pepper, crushed red chili flakes, cumin, 3 garlic cloves, parmesan and the parsley. Form meatballs into pingpong/golf ball sizes. Bring your broth temperature up to Medium High and drop the meatballs in. Once the Meatballs float to the surface they are pretty much done, reduce to a simmer, personally I let the soup simmer for another hour or two but you can serve at anytime.


To serve this wonderful soup, depending on the size of the bowl add some rice to the bottom of the bowl. Scoop out 3-4 meatballs (5 if you are me) and place in the bowl. Ladle the broth over top, Put a dollop of sour cream in the middle, take a spoonful of the Shallot/Parsley topping and add it over the sour cream, add some Hot Sauce for an extra little kick.


Please share this recipe if this sound remotely appetizing.

Holiday Perogies

Holiday Perogies

Holiday Perogies

For years I wanted to make perogies, it always seemed like such an undertaking. I remember my Mom making them when I was a kid and I never cared for them. As I grew older I always would avoid eating them as the memory would make me wretch (i’m having flashbacks to my step-father’s potato pancakes). A few years ago I really wanted to make an attempt at it but I didn’t want to do a traditional potato and cheese perogie.

So after Thanksgiving one year I decided to take my leftovers from the Turkey Dinner and make a filling. I found a Dough recipe online and went at it. It turned out extremely well, I was very impressed. Since then I’ve learned so much about making a proper dough and I think I’ve perfected these Holiday Perogies.

So this is my regular filling. Measurements are not exact as I never know how much leftovers I have. These are approximates.


  • 500ml Leftover Turkey (white and dark meat)
  • 500mlLeftover Stuffing
  • 250ml Leftover Mashed Potato’s (Mashed not Whipped)
  • 250ml Leftover Coagulated Turkey Coagulated Gravy
  • 500ml Shredded Marble Cheese


Dice up Turkey and add to a Large Mixing Bowl, add the Stuffing, Potato, Gravy and Shredded Cheese. Combine until thoroughly mixed. Cover and let set aside in the Fridge while you make your dough.

Sour Cream Perogie Dough

I’ve tried a number of different doughs but this dough I think is the best. The sour cream really helps the end product I find.

Yield: 48+ perogies.


  • 3 cups all-purpose flour, extra flour for the work surface
  • 1 teaspoon salt
  • 1/3 cup sour cream
  • 1 egg
  • 1 cup water

Combine flour, salt sour cream, egg and water in a large mixing bowl. Combine until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it’s moist and smooth. If the dough is sticky, add more flour, a tablespoon at a time, until it’s smooth. On a floured work surface, knead dough for 4 or 5 minutes until elastic. Cover the dough with plastic wrap and refrigerate for a minimum 30 minutes.

This will become easier as time goes on and you make it more often.

Flour frickin scares me for some reason, every time I put the ingredients together I worry it wont come together. But it always does.

Now does everyone know how to roll perogie dough? No? No Problem. Here’s the next thing to worry about.


      Take your dough and divide it into 1/4 each. Lightly dust a surface with flour, roll out dough recipe of your choosing to a 1/8inch thickness. Yeah I don’t know how thick that is either. Basically I’ve found that it’s the thickness where when you are cutting the circles the circles don’t snap back and shrivel up. We don’t want it looking like on old ladies earlobe that’s been dragged down by decades of wearing 2lb earings.
      Using a 3.5in round cutter (I Like a bigger perogie so if you can go 4in do it, cut the circle and place on a lightly floured cookie sheet and cover with a towel or plastic wrap.
      Collect the scrap dough and combine again, then roll out for more
      Use a teaspoon, portion the filling on all the dough circles.
      Since you’ve covered your circled dough it should still be quite moist. Now fold dough over filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers. I always use a fork to seal and press it tight.

    You’re Done!

    No you’re not.

    if you want to eat them right away then bring a deep pot of salted water to a boil. Reduce it to a simmer and drop a max of 12 pierogie into the water at a time. Stir once so they don’t stick to the bottom. When they rise to the surface or about 3 minutes or until dough is done to your liking. Basically if it floats it it cooked.

    Remove from the water and place onto a buttered cookie sheet, DO NOT drain into a colander as they will stick together.

    Now you can eat them right away or you can eat them better by frying them in a bit of oil. Brown on both sides and server. This is where the sour cream dough makes it better. The Dough will crisp up real nice.

    Now to serve more Sour Cream is a must.

    As well slice up bacon in some butter, add garlic too cuz that’s always good, add some sliced green onions and pour over the perogies and serve.