Compiled Recipe – Garlic Butter Chicken With Pineapple

Garlic Butter Chicken With Pineapple

* 2 chicken breasts (cut into strips, or chicken tenders)
* ½ pineapple (peeled, halved and diced)
* 1 tbsp. butter
* 2 tbsp. olive oil (divided)
* 1 tbsp. honey
* 4 cloves garlic (crushed)
* 2 tbsp. fresh lemon juice (juice of ½ a lemon)
* fresh parsley (chopped)
* 1 tbsp. Sriracha
* ½ tsp. cayenne pepper
* ½ tsp. red chili pepper flakes (optional)
* salt
* cracked pepper

1) In a small bowl, combine lemon juice, olive oil, garlic, black pepper, parsley, Cayenne pepper (or hot sauce), and red chili pepper flakes. Set aside.

2) Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Lay the chicken strips in one layer in the skillet. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your chicken.

3) Right before chicken is done, add the pineapple chunks and cook for 2 – 3 minutes, stirring from time to time.

4) Add the honey garlic sauce in the skillet and cook for 2 minutes, stirring constantly to coat chicken and pineapple. Adjust seasoning with salt and pepper if necessary.

5) Remove from heat and serve the honey garlic pineapple chicken immediately on top of rice, quinoa, or bulgur, garnished with more crushed chili pepper and fresh herbs. Enjoy!


Compiled Recipe – Tasty Tandoori Grilled Chicken

Tasty Tandoori Grilled Chicken


* ¾ cup (175 mL) plain yogurt
* 1 ½ slice (7 mL) garam masala spice
* ½ tsp. (2 mL) turmeric
* 3 cloves garlic, minced
* 1 tbsp. (15 mL) finely grated ginger
* ¼ tsp. (1 mL) salt
* freshly ground pepper

* 1 lb. (500 grams) boneless, skinless chicken breasts
* ¼ tsp. (1 mL) each , salt and cayenne pepper
* 3 tbsp. (45 mL) lemon juice, about 1 lemon

(Peach Salsa)
* 2 peaches, pitted and cut into ½-inch (1 cm) pieces
* 2 tbsp. (30 mL) red pepper, finely chopped
* 2 tbsp. (30 mL) red onion, finely chopped
* ¼ tsp. (1 mL) each, hot red chili flakes and salt
* 2 tbsp. (30 mL) lime juice
* 1 tbsp. (15 mL) finely chopped fresh coriander

1) Marinade: In a medium bowl, stir yogurt with garam masala, turmeric, garlic, ginger, salt and pepper.

2) Chicken: Place chicken in a dish just large enough to hold it. Using a sharp knife, make a few shallow slashes in each piece of chicken to allow marinade to penetrate. Sprinkle with salt and cayenne. Sprinkle lemon juice over chicken, trying to get it into slashes. Pour yogurt marinade over chicken, turning to coat. Cover, refrigerate and marinate for at least 2 hours, but preferably overnight.

3) Peach Salsa: Place chopped peaches in a bowl along with red pepper, onion, chili flakes and salt; stir. Add lime juice and coriander. Refrigerate if not using right away.

4) Grease grill and preheat barbecue to medium-high. Remove chicken from yogurt mixture, leaving any yogurt clinging to it. Place on grill. Barbecue for 10 to 13 min, turning occasionally, brushing frequently with leftover marinade and moving to a cooler side of grill if needed, until chicken is cooked through. Serve with peach salsa.




Compiled Recipe – Dill Pickle Soup

Dill Pickle Soup

* ¼ cup unsalted butter
* 4 cups low or no sodium vegetable or chicken broth
* 4 cups frozen Southern style hash browns (small cubed hash browns)
* 2 cups carrot match sticks
* 3 large whole dill pickles, plus one more for optional garnish
* ½ cup all-purpose flour
* 1 cup pickle juice (plus more to taste)
* 1 tsp. Old Bay seasoning
* ½ tsp. coarse black pepper
* ¼ tsp. cayenne pepper
* a handful of fresh dill fronds
* 1 cup Stonyfield Greek yogurt, plus more for garnish

1) Cut the butter into pieces and melt it in a large pot or Dutch oven set over medium heat. Put the broth in a large microwave-safe bowl and microwave on high for 5 minutes.

2) While the broth heats, add the hash browns to the melted butter. Stir and cover. Roughly chop the matchstick carrots. Add them to the potatoes, stir and cover. Fine chop the 3 dill pickles and add them to the pot, stir.

3) Add the four and stir well. Pour in half of the hot broth and stir well. Add the other half and stir. Add the pickle juice, Old bay, black pepper and cayenne. Stir. Bring it to a simmer over high heat stirring constantly. Reduce to low and cook covered, stirring occasionally, until carrots are tender.

4) While the soup simmers chop the dill and slice some pickle for garnish.

5) Remove soup from heat. Stir in 1 cup of the Greek yogurt. Ladle soup into bowls and garnish with dollops of yogurt, chopped dill and sliced pickles.





Compiled Recipe – Spicy Vanilla Chai Milkshake

Spicy Vanilla Chai Milkshake

* 1 cup milk
* ½ tsp. ground ginger
* 1/8 tsp. cayenne pepper
* 4 black chai tea bags
* 1 (4-inch) cinnamon stick
* 1 tsp. vanilla extract
* 1 pint (2 cups) vanilla ice cream
* ground cinnamon (for topping)

1) Pour milk into a small saucepan set over medium heat. Stir in ginger and cayenne. Add the tea bags and cinnamon stick, dunking to submerge. Heat, stirring occasionally, until steaming and just below a simmer, about 5 minutes. Remove from heat and let steep for 5 minutes. Remove tea bags. Stir in vanilla extract. Let cool to room temperature. Remove cinnamon stick.

2) Add ice cream to the pitcher of a blender and pour chai milk mixture over the top. Blend until smooth. Pour into a large glass and sprinkle with ground cinnamon. Serve.



Compiled Recipe – Fried Pork Cutlets with Cream Gravy

Fried Pork Cutlets with Cream Gravy

* ½ tsp cayenne pepper
* ¼ tsp dried oregano
* 1 tsp chili powder
* 1 cup all purpose flour
* 4 cutlets pork, skins removed
* 1 tbsp oil, more for frying
* ½ cup all purpose cream
* ¼ cup water
* salt (to taste)
* ground black pepper (to taste)
* rice (to serve)

1) In a deep sauté pan over medium heat, heat enough oil for pan frying.

2) Meanwhile , mix cayenne, oregano, chili powder, flour, ½ teaspoon salt and ¼ tsp pepper , or to taste, in a small bowl. Dredge pork in flour mixture.

3) Once oil is hot, add pork. Cook until cooked through. Drain on a rack over paper towels.

4) In another frying pan over medium heat. Add 1 tablespoon of the flour mixture to the pan and stir to mix. Add cream and water, stirring until mixture thickens. Remove from heat and serve pork with rice.


Compiled Recipe – Hot Crab Dip

Hot Crab Dip

* 1 (225 gram) pack cream cheese
* 2 tbsp mayonnaise
* ¼ cup sour cream
* 4 tbsp bottled crab fat (aligue)
* 12 ounces crab meat, canned
* 1 cup cheddar cheese, grated, divided
* lemon zest, from half a lemon
* 6 green onions, chopped, plus more to garnish
* ½ tsp cayenne pepper
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to 400◦F.

2) Combine cream cheese, mayonnaise, sour cream, aligue, crabmeat, half the lemon zest, green onions and cayenne pepper. Season with salt and pepper. Mix well.

3) Place mixture in a baking dish and top with the rest of the cheese. Bake in the pre-heated oven until bubbly and golden, about 20 to 25 minutes.

4) Garnish with extra green onions. Serve immediately  with crackers or melba toast.


Compiled Recipe – Baby Back Ribs

Baby Back Ribs

* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp instant ginger tea mix (salabat)
* 2 tsp paprika
* 2 tsp cayenne pepper
* 2 tsp dried thyme
* 1 (1 kilo) rack pork baby back ribs, American-style
* 1 tsp vegetable oil
* 3 cloves garlic, minced
* 1 medium onion, minced
* ½ cup water
* 1 (240 mL) can pineapple juice
* 2 tbsp soy sauce
* 2 tbsp cane vinegar
* 2 tbsp whiskey
* ¼ tsp cayenne powder
* 1/3 cup banana ketchup
* ¼ tsp salt
* ¼ tsp ground black pepper

1) Combine onion powder, garlic powder, instant salabat mix , paprika, cayenne powder and dried thyme. Rub into baby back ribs. Wrap tightly with 2 layers of foil and marinate in the fridge overnight.

2) Bake wrapped ribs in an oven preheated to 275˚F for 2 ½ hours.

3) Make the sauce: Heat vegetable oil in a pot over medium heat. Sauté garlic and onion. Add water, pineapple juice, soy sauce, cane vinegar, whiskey, cayenne powder, banana ketchup, salt and ground black pepper; mix. Simmer on low heat for about 25 minutes, stirring occasionally.

4) Remove ribs from foil and pour excess juices into the pot. Brush ribs with sauce and bake for 10 more minutes. Serve extra sauce on the side.