Wednesday, October 7, 2015

Achar (Nonya Style Picked Vegetables)

  1. 300g Cucumber – cut lengthwise 1½ inch (10.5 oz)
  2. 150g Cabbage – roughly cut into big pieces (5.3 oz)
  3. 50g Carrot – peeled and cut into 1½ inch (1.7 oz)
  4. 4 slices of pineapple – cut into 1½ inch
  5. 50g Roasted Peanuts – ground (1.7 oz)
  6. 2 tablespoon White Sesame Seeds – roasted
  7. 1 tablespoon Salt
  8. 1 tablespoon Sugar, or to taste
  9. 3 tablespoons Cooking Oil
  10. 50ml Rice vinegar (1.69 oz)
Spice Paste
  1. 5 Shallots
  2. 6 fresh Red Chilies
  3. 1 teaspoon turmeric powder
  4. 2 Candlenuts
  5. 30ml Water
  1. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes to get the crunchiness. If you prefer your vegetables to have softer bite, you can skip this step.
  2. Blend the spice paste in a food processor.
  3. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
  4. Turn off fire, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
  5. Dish out, let it cool to store in a jar or container. Keep chilled in the fridge. Achar taste best overnight after the flavours have developed. It can last for about 4 weeks.


Friday, September 25, 2015

Stubb's Hot Wings

1 bottle Stubb’s Original Wing Sauce
2 teaspoons Stubb’s Bar-B-Q Spice Rub
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cayenne pepper
40 or so chicken wings (third joint removed)
non-stick cooking spray
Cooking Instructions
Preheat oven to 425° F.
Combine flour, salt, pepper and cayenne pepper in a plastic sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with non-stick cooking spray.
Bake in a preheated oven for 35 minutes.
Remove from oven and brush Original Chicken Wing Sauce generously over wings. Return to oven for 10 minutes. Remove from oven and again brush with Original Chicken Wing Sauce – return to oven for 5 minutes.
Serve with a side of Original Chicken Wing Sauce and a side of blue cheese dressing (optional)

Green Chile Pork Bites

2 packages refrigerated crescent rolls
2 large or 3 medium pork sausages (pre-packaged, not ground meat in casing)
1 cup shredded Cheddar cheese
1/2 cup Stubb’s Green Chile Anytime Sauce
Cooking Instructions:
Preheat oven to 350° degrees. Get 2 muffin baking trays.
Cut sausages into 16 1/2″ thick pieces. Open the crescent roll packages and unroll the dough.
Separate the dough triangles and place them into 16 of the muffin tin cups, tucking in the ends of the triangles to form little cups. Place a tablespoon of shredded cheese into each cup and then place a piece of sausage on top of the cheese. Drizzle the green chile sauce over each sausage cup.
Place the filled muffin trays in the oven and bake for about 14-16 minutes, or until the dough is cooked and lightly browned at the edges. If the dough is cooked and the sausage looks a little undercooked, place a piece of aluminum foil on top of the pork bites and bake for another few minutes. Serve warm.
These can be made ahead and reheated in the oven or the microwave.

Tuesday, August 25, 2015

Lemon Supreme Cookies

1 box Duncan Hines Lemon Supreme cake mix
1 lg egg
1 stick of slightly melted butter (cooled)
2 T of water, add each spoonful at a time until mix is moist but firm

Preheat oven to 350 degrees 
In a large mixing bowl, combine egg and butter to cake mix 
Add one to two tablespoons of water to the mix, just until the cake mix is moist 
It should be firm (cookie dough)
Use a teaspoon to spoon dough onto the cookie sheet (drop)
Bake 7-10 minutes (10 mins worked best - made 32 cookies)

Servings: 3-4 dozen 

Monday, April 27, 2015

Paleo Italian Meatballs

(Adapted from Meatball Nirvana at

1 pound grass fed beef (ground pork would probably be awesome!)
1/2 teaspoon sea salt
1/4 cup onion minced (I grate mine!)
1 small garlic cloved minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
1 beaten egg
1/2 cup almond flour

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Mix all of the ingredients together in a large bowl.  I form the mixture into two inch meatballs but you can make smaller ones or bigger ones.  Just adjust the bake time.  Put the little guys on the baking sheet and bake for about 20 minutes.


Sunday, March 22, 2015

Overnight Chai Steel Cut Oats

C1 c steel cut oats
1 c almond milk
2 tblsp ground flax
1/4 tsp cardamon
1/4 tsp cinnamon 
1/4 tsp vanilla extract 
1/4 tsp ground ginger 
1/4 tsp nutmeg 
1 tbl maple syrup

Optional toppings: shredded coconut, pecans, almonds, toasted hazelnuts 

In a medium bowl combine all ingredients except toppings. Pour into two 8 oz jars. Close the lid and refrigerate overnight. 

Own lid, stir and sprinkle with desired toppings. 


Saturday, March 21, 2015

Chicken Cheese Casserole

1 deboned chicken
1 pkg Taco Chips
2 cans cream of chicken soup
2 T onions
1 can corn - drained
1 can Rotel
Slices of velveeta 

Mix all ingredients together except cheese. Put slices of velveeta on top to cover. 

Bake for at least 30 mins at 350*F until hot and cheese melts.