Sweet chilli chicken

6-7 Chicken drumsticks
1 Stick butter melted and cooled
1 Tbsp brown sugar
1 Tbsp chilli powder
2 Tbsp Mexican Adobo seasoning
5 Cloves garlic chopped
1- 12 oz beer
1 Tsp pepper
.5 Tbsp Salt

Melt butter about 10 minutes before starting so it has time to cool completely. Preheat oven to 375. Place chicken in large baking dish. Combine all ingredients and pour over chicken. Cover with foil and bake 20 minutes. Remove foil, turn chicken and bake another 10-20 minutes or until juices run clear. Serve chicken with rice & ladle juices on top of chicken and rice.


A bite perhaps- Bacon potato bites

I'm going to do this one in steps these are great little party bites or side dishes.

4 Large white potatoes washed
1 pound medium cheddar cheese shredded
1 cup sour cream
5 slices bacon
1.5 tbsp ranch seasoning of your choice (ie hidden valley)
vegetable oil

  1. Wash potatoes
  2. Place in microwave safe bowl and microwave for 5 mintues
  3. Preheat oven to 400
  4. Start frying bacon
  5. Shred cheese
  6. Mix sour cream and ranch and place in fridge to combine
  7. Remove potatoes and allow to cool to touch
  8. Remove bacon and place on paper towels to dry completly
  9. Slice aprx 3/4 of an inch thick discarding round ends
  10. Brush baking sheet with oil and lay potatoes in single layer
  11. Sprinkle with salt
  12. Brush tops with oil
  13. Bake for 12 minutes
  14. Flip potatoes when bottom is golden brown and bake for 12 minutes
  15. Crumble dried crisp bacon
  16. Place small portion of cheese on each potato and bake for 1 minute or long enough to melt (reserving some cheese for topping)
  17. Remove from oven and place on serving plate
  18. Put sour cream in plastic bag and cut off tip
  19. Pipe generous portion of sour cream onto each potato
  20. Top with desired bacon and more cheese
For added flavor add chopped chives or green onions. If you don't like the ranch flavor I suggest adding chopped up chives to your sour cream in place of ranch powder. You can not substitute the sour cream for regular ranch dressing it is not thick enough to stand up to the heat and it will separate and turn clear and nasty. The sour cream will hold form all night. For faster cook you can also fry the potatoes. This also works well on thin sliced potatoes fried into chips, they will last longer for a party and stay crisper.

(Click to enlarge)


Burger time

Yield two burgers
3/4 pound extra lean ground beef
1 tsp pepper
1 tbsp garlic salt
1 tbsp grill seasoning

2 Hard rolls
1 Cup romaine lettuce
6 slices tomato thick
1/8 cup red onion chopped
6 tbsp mayo
2 tbsp ketchup

Combine all ingredients for burger. Halve mixture and make two BIG PATTIES. (Make sure you make them bigger then your bread because they will shrink. Place them on grill over low heat. Cook for about 7 minutes per side, until juices are clear when pressed on. Halfway through cooking halve rolls and place cut side down on the top rack of the grill for about 5 minutes. Remove bun allow to cool enough to place mayo & ketchup. Add lettuce, tomato and onions, place burger on and done!

If you want cheese add this 2 minutes before serving. If your feeling frisky halve your burger halves and flatten them out, place 1/8 cup shredded cheese of choice inside and top with second patty. Smoosh around edges to keep cheese inside. You will have an ooey gooey delight!


Fresh Thai Spring Rolls with Peanut Dipping Sauce

This is a great fresh summertime recipe that can be used for appetizers, a light lunch or if you are like me and enjoy eating appetizers for dinner, a great light dinner! This is a very simple vegetarian version of the recipe, but feel free to get creative with things and alter the ingredients to suit your tastes. Some protein suggestions include: baked tofu, tempeh, shrimp, chopped chicken or pork. Also you can vary the veggies as well...red peppers, bean sprouts, avocados, minced onion and various types of greens (arugula, mustard greens, other herbs and lettuces) make great additions.

The sauce and rolls can be made the day before. If you store the rolls, wrap them tightly in plastic wrap and sprinkle lightly with water. Allow them to come to room temperature before serving.

Peanut Sauce


1/2 cup unsalted chunky peanut butter (I would suggest using a natural brand of peanut butter versus something like Jif or Skippy..those have a lot of added sugar that you do not need, plus the natural versions have more of the natural peanut oils that help add flavor to the sauce).
3-4 tbsp soy sauce
1 tbsp rice vinegar
1 tbs sesame oil
1 tbsp brown sugar
1/2 tsp red chili flakes
Juice from 1 small lime
Water - 1-2 tbsp or just enough to thin the sauce out
Salt to taste (this will vary depending on what brand of soy sauce and peanut butter you use)


In small bowl, combine all ingredients except the water and salt and stir until mixed thoroughly and the sugar has dissolved. Add water, a little at a time, until you reached the desired consistency. Taste and add more salt or sugar if necessary. Set aside while you make the spring rolls.

Spring Rolls

1 - package of Spring Roll Wrappers/Rice pancakes
1/2 package of Long Kou Bean Threads or other thin rice or bean noodles
3-4 carrots, shredded or julienne
1 large cucumber - shredded or julienne
Basil - 1-2 leaves per spring roll
Cilantro - 1-2 sprigs per roll
1 tsp sesame oil
1tsp rice vinegar


Prepare all of your fillings (veggies, greens, herbs and protein - shrimp, tofu, etc.) and set aside.

In a medium pot, bring water to a boil. Add the sesame oil, rice vinegar and salt to the water. Turn off the burner and add the bean threads to the water and allow noodles to cook (approximately 5 minutes). Leave the noodles in the water while you complete the next step. You want to to drain the noodles right before you start using them, otherwise they stick together and are a pain to work with.

While the noodles are cooking, on another burner cover the bottom of a 12 inch pan with 1 inch of water and heat the water. It doesn't have to boil but should hot. You are going to have to put your fingers in it so don't make it so hot that it is going to burn you.

To assemble the rolls:
Place a rice pancake in the warm water and allow it to soften (about 15-30 seconds). Remove the paper from the water and lay flat on a clean surface (I like to use a flexible plastic cutting board). Place about 1/4 cup of bean threads, approximately 1 tsp of shredded carrots and cucumber, basil and cilantro onto the lower 1/3 of the paper. Roll in spring roll fashion. The paper should become relatively sticky and will seal itself. Set aside and repeat for the remaining rolls.

To serve: Assemble rolls on a plate and serve with peanut sauce. I also enjoy serving these with a some chopped herbs (basil) and some Sweet Chili sauce that can be found at most grocery stores in the international food's section or at any specialty food store (or even at World Market! Which by the way is also where I get the rice pancakes and bean threads.)


Salmon and asparagus

2 slices salmon
6 cloves garlic chopped
4 tbsp unsalted butter
2 tbsp oil
1 tsp old bay
1 tsp garlic powder
salt & pepper

2 bunch asparagus
4 cloves garlic chopped
1 large shallot sliced thin
salt & pepper
olive oil to coat

Salmon cooking instructions
Melt butter in large skillet on low. Add garlic. Stir frequently. Season flesh side of salmon. Cook garlic on low for about 5 minutes. Remove garlic and half of butter. Add oil. Bring skillet heat to high. Add salmon skin side down to pan. Sear skin for 1 minute and reduce heat to very medium low. Cook for several minutes. Gently flip salmon to flesh side for about 40 seconds. Place back onto skin side. Add reserved garlic and butter. Tip pan to side and spoon garlic butter sauce over fish to baste. Remove when fish is cooked to desired doneness, we prefer pink in the middle (I buy sashimi grade salmon for this purpose)

Asparagus cooking instructions
Preheat oven to 400. Combine all ingredients on pan and toss to coat. Cook uncovered for about 40 minutes, tossing every 15 minutes. Remove to your desired doneness (tonight we wanted them soft, some nights we like them with some crunch)


Killer grilled chicken with veggies

4 pieces boneless skinless chicken
1.5 Tbsp tapatio
2 tbsp red wine vinegar
1.5 tbsp balsamic vinegar
2 tsp soy sauce
2 tbsp lemon juice
2 tsp pepper
1 tbsp whole mustard
1 tsp garlic powder

Combine all ingredients and marinate for 30 minutes minimum to over night. Heat grill to medium and cook chicken for 10-12 minutes per side or until cooked through. Turn every 3 minutes basting each side as you go. Serve with sautéed veggies.

Sautéed veggies
4 small red potatoes diced
1/2 medium red onion diced
1 cup frozen green beans
1 cup frozen white corn
4 cloves garlic chopped
1 tsp pepper
1 tsp salt
1 tsp garlic powder
(for heat add a pinch of crushed red pepper flake)
2 tbsp canola or vegetable oil

Heat oil in pan over medium high heat add potatoes and brown on each side for about 10 minutes then add onion and frozen veggies, salt and pepper. Sauté for another five minutes before adding garlic. Continue cooking until all veggies are soft.


Rack of Lamb

2 pounds frenched rack of lamb
2 tablespoon olive oil
2 teaspoon thyme
2 teaspoon rosemary
2 tablespoon dijon mustard
1 tablespoon garlic
2 teaspoon salt
2 teaspoon pepper

1. Preheat oven to 400 degrees.
2. Season lamb racks with thyme, rosemary, salt, pepper, and garlic. Heat olive oil in a skillet over medium high hear. Brown lamb and remove from skillet.
3. Place lamb racks, rib side down inter twining the bones in a small roasting pan. Spread meat side with mustard.
4. Roast for 30 to 35 minutes. Let stand 5 minutes before serving.