Thai-style Roasted Chicken with Lemon Grass and Kumquat | Cooking with Kathy Man

Ingredients 1 fresh chicken 20 kumquat 3 stalks lemon grass, crushed 250 g sugar 1 cup water 5 pieces lemon leaves, each cut in half Marinade 1 shallot 2 cloves garlic, sliced 2 tbsp honey 1/2 tsp salt 2 tsp sugar 1 tbsp dark soy sauce 1/3 cup water 1 tbsp cornstarch 1 tbsp Shaoxing…
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How to Make Gnocchi

Cooking Italian

Ingredients :
1 pound Baking Potatoes
1 cup Flour
1 extra large Egg
Wash potatoes. Leave skin on. Boil the potatoes until tender (when you can easily stick a fork to the middle of a potato).
Remove from water and place in a colander.
As soon as the potatoes have cooled enough, peel skins off of them.
Put potatoes in a Food Mill or Ricer and pass them through into a large bowl.

Working very gently with a wooden spoon or spatula, mix into the puréed potato a generous pinch of salt, the egg (optional) and enough flour to make a smooth, soft and only slightly sticky dough. Do not knead the dough or it will become gummy, just mix the ingredients together as gingerly as you can. Form the dough into a ball and place…

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Sardinian Pizza



  • 1 can sardines in tomato sauce
  • 1 anchovy
  • 2 Tbsp pizza sauce
  • 2 tsp chilli sauce
  • 1 tsp lemon infused olive oil
  • 1 Tbsp dried basil leaves
  • 1 cup mozzarella mixed with Parmesan
  • 2 Tbsp chopped jalapeños and chillies
  • 1pizza base of your choice. This is a herb and garlic wrap.


  1. Preheat oven/turbo oven to 200C
  2. Mash the sardines and anchovy with the sauces, basil and oil
  3. Spread on the base and cover with cheese
  4. Top with chillies and jalapeños
  5. Bake 12 mins.

If you are eating alone, only cut it into four pieces. Eight is far too many.

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Smoked Strip Loin Roast

Inspired Dishes

Finally had the opportunity during Christmas to smoke a strip loin roast from my friends Porter Road and it was definitely a family hit for sure. Definitely excited about trying more of these in the future in the mean time here is a few pics and below is how this cook went down.

1. Seasoned with steak house blend and with garlic salt from Gustusvitae
2. Sealed in my foodsaver and placed in refrigerator for three days
3. Set out Porter Road strip roast out to get to room temperature
4. Started Blaze Kamado grill with Prime Six charcoal along with chunks of post oak
5. Once temp reached 250 placed strip roast on Made In roasting pan and placed on grill
6. Smoked until internal temp reached 130 and set aside to rest for about 15 minutes before slicing.
7. I also served with an amazing sauce I will…

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Chicken Noodle Soup – Hungry Home, Thirsty Mom

If you’re sick, cold, or just in the mood for chicken noodle soup, this recipe is a must! I made this for my husband while we were dating and since then he’s always requested it especially during the cold winters here. If you have leftovers, note that you may want to add additional chicken broth because the vegetables absorb the juice overnight. You can always add more broth the next day while you are heating up the soup.
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Entenbrust Brokkoli Karotte Kartoffeln « heat’n’eat

Es gab eine Entenbrust von der Barbarie-Ente, die war etwas leichter als üblich (250 g), die nahm ich mit. Dazu Brokkoli und Karotten. Ich hatte zu dem Zeitpunkt noch die Idee, die Ente asiatisch zu machen. Deshalb kaufte ich auch Zitronengras Stangen. Aber irgendwie hatte ich keine Lust auf durchgegarte Ente und entschloss mich kurzerhand…
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Sunday’s Pork Roast Dinner Recipe – Honey-Pineapple Pork Roast

My Meals are on Wheels

This week’s Sunday’s Pork Roast Dinner Recipe is a Honey-Pineapple Pork Roast. I’m switching it up a bit for Sunday’s Feature Post. Going from Chicken to Pork Roast. The first recipe is going to be a recipe for Honey-Pineapple Pork Roast. Made using a 3 lb. Pork Loin, Honey, Soy Sauce, White Wine Vinegar, Fresh Pineapple, Cloves, Fresh Ginger. Perfect sides for it would be Grilled Pineapple Spears, Roasted Potatoes and a Green Salad. You can find this recipe at the CooksRecipes website where you’ll find a fantastic and huge selection of recipes to please everyone! Enjoy and Eat Healthy in 2020!

Honey-Pineapple Pork Roast
Glazes will burn if applied too early. Wait until the last 20 to 30 minutes of cooking time to avoid burning. Serve with grilled pineapple spears, roasted potatoes and a green salad.

Recipe Ingredients:
1 (3 to 3 1/2-pound) pork loin
1/2 cup honey

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Belgian-style Cheese Souffle Omelet | Cooking with Kathy Man

Ingredients 6 tbsp butter 1 cup finely grated sharp Cheddar cheese 1 cup whipping cream salt ground white pepper 5 eggs, separated 5 tbsp cold water Method Heat 4 tablespoons butter in the top of a double boiler over hot water until bubbly. Add cheese and stir until smooth. There may be a small amount…
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Stuffed Focaccia

Mouth Brothels

As readers of this blog know, I really like focaccia bread. I’ve got recipes HERE, HERE, HERE and HERE. The difference here is I’m using sponge to start things off.

This is a stuffed focaccia with sausage, onions and peppers plus cheese because who doesn’t like all of those things? Especially together and with a yummy bread packaging. I can totally see making this again for a Super bowl or World Cup party.

Not only does the entire house smell wonderful from the yeasty bread baking but it tastes awesome. Meaty, with gooey cheese and such a delicious focaccia. Think of this like a cheesesteak muffuletta.

It works best if you have a springform pan as the sides could blow up if left on its own and it would be hard to get out of any other kind of pan. I used a 9 inch one but…

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Roast Beef “Debris” Po’Boy

Railroad Wife

Mmmmmm…..When most people think of the famous Po’boy sandwich, their mind often runs to fried oysters or fried shrimp.  Mine, however, goes to the heavenly tender roast beef version dripping in gravy.

It can be insanely messy, hence the “debris” name (thank you to the paper towel inventor), but Ill gladly wear the this meal on my shirt, need be.  Something magical happens when you mix the beefy flavor with thick, real southern mayonnaise, juicy tomatoes and cool, crunchy shredded lettuce.

*This can also be made in a Dutch oven and covered, roasted in the oven vs. your slow cooker.  You will still sear and sauté on the stove top, the cover and place in a 350 degree oven for 3-1/2 to 4 hours, till fork tender.  You will also need to up the chicken broth or water by one cup.  Checking once or twice to make…

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Sunday’s Pork Roast Dinner Recipe – Carolina Barbecue SUNDAY

My Meals are on Wheels

This week’s Sunday’s Pork Roast Dinner Recipe is a Carolina Barbecue. All you need to make this week’s recipe is a 5 Pound Boston Butt Roast, a Dutch Oven, and the Sauce (Recipe included). Then get ready for one Delicious Sunday Dinner! The Recipe comes from the CooksRecipes website which is loaded with Delicious and Healthy Recipes to please all tastes! Enjoy and Eat Healthy in 2020!

Carolina Barbecue
This recipe serves 20, so it’s perfect for family gatherings.

Recipe Ingredients:
1 (5-pound) Boston butt roast
2 teaspoons vegetable oil

1 1/2 cups water
1 (8-ounce) tomato sauce
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
Salt and pepper, to taste
1 teaspoon celery seeds
1 teaspoon chili powder
Dash hot pepper sauce

Cooking Directions:
1 – Randomly pierce the surface of the roast with a sharp knife.
2 – In a Dutch oven…

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Unstuffed Italian Chicken

It’s a major pain stuffing chicken.

First off, you’ve got to handle raw chicken. I hate the feel of raw chicken. It’s like you’re trying to wrangle a slippery, salmonella-laced fish with no scales. I make sure and wash my hands 27 times after cutting or touching chicken.

Then you have the “stuffing” part to chicken breasts. You have to cut a deep enough slit to stuff the breasts, but not so deep that you don’t cut all the way through the meat.

I never do it right the first time.

The slit is too deep. The slit isn’t deep enough. I’ve got a weird tendon holding together the middle. Help! I can’t do this. I give up.

That’s what happens every single time.

So why not just unstuff a chicken? Chicken breasts are already pretty flat. If you pound them out even more, you’ve got the perfect canvas for…

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Beef Chorizo Fettuccine


Fettuccine pasta with beef chorizo and topped with melted cheese
Fettuccine pasta-200 gm
Beef chorizo-250gm
Garlic cloves-6
Onion powder-1 tbsp
Italian seasoning – 1 tbsp
Cayenne pepper-1 tbsp
Sriracha Mayo-2tbsps
Red chili flakes
Mozzarella cheese
1)Boil some water in a saucepan. Once it starts boiling, add some salt. Then add the fettuccine pasta and let it boil for about 10 – 15 minutes or till the pasta is cooked at medium flame.
2)Meanwhile, On another pan, add some oil. Then add some finely chopped garlic cloves. Add the beef chorizo along with cayenne pepper, lemon pepper, Italian seasoning, sriracha mayo, onion powder, pepper and mix well. Cook till the beef chorizo is cooked all the way through.
3)Add the fettuccine pasta to the pan with the beef mixture along with some of the pasta salted water. Mix well and cook for about 5…

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Sirloin roast with grilled cherry tomato and mushrooms salad

Blood, Fire and the Pillars of Smoke


Roast beef is one of my favorite dishes… But when grilled, it becomes an absolute treat, and I am going to show you one of the simplest and easiest ways to make it. Also, you’ll find a very interesting spice mix, as well as a salad, which has become my all times companion to grilled meat.

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“Johnnie Walker” brined chicken breasts

Blood, Fire and the Pillars of Smoke

Do you remember the last time you’ve grilled chicken breasts? No? Oh don’t get worried, your memory is just fine! You are in a good company – many people simply avoid grilling chicken breasts. Why? Well, for one simple reason – it often comes out dry as a desert!

In a whole chicken the breast is the leanest part, very low fat, and when grilling it dries almost instantly. So, since shortening cooking time isn’t an option here (unlike beef, chicken must always be “well done” – that’s a food safety matter), another obvious idea is to “push” extra liquids into the meat. Yes, you may use an injector, and by all means, if you’re in a hurry, do use it, indeed! However, there is a much simpler and basic way – brining!

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Rice & Broccoli Stuffed Portobello Mushrooms

This is one of those recipes that’s good to make on a weeknight because it’s so quick and easy. It’s also a tasty vegetarian option, but you can substitute or add meat if you’d like. It’s also the type of meal you make when you have some leftover food on hand that you don’t want to toss out just yet. I used broccoli and brown rice here but you can pretty much stuff these mushrooms with anything. This recipe is kind of like a guideline. If you have some leftover black beans instead of rice then use that. If you have cauliflower and no broccoli then use cauliflower! It’s up to you! It’ll all taste good in the end. Trust me!


3 large Portobello mushrooms
1 cup precooked brown rice
1 cup precooked broccoli florets, chopped
1 cup cheddar cheese, freshly grated
1/4 cup parmesan cheese, freshly grated

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Pork rind pork chops

Wishing Wells Life


I’m ashamed of my leaving you guys.  I know I should have checked in, but my life got the best of me. There’s good news and bad news. First the bad news….our house STILL isn’t ready. The good news, I’m guessing based off the things they told us that we’ll be move in ready in the next 3 or 4 weeks. That is better than the 6 month mark they gave us. *Insert ugly eye roll here*. Y’all there’s seriously so much to tell you guys. I’m not cooking as much new stuff as I used to, but I’ve been trying to do some new things a few times a week. I’ve got some amazing recipes that I’ve tried the last few months I’ll be sharing. My plan is to catch you up with my life, parenting, and other things. I’ve been struggling lately with everything. We’ve been trying to…

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No Name Green Beans

Wishing Wells Life


Everyone keeps talking about these green beans, so I tweaked a few recipes I found and couldn’t think of a name. My kids were iffy about them, because they were different. Kids! Right? My husband devoured them. He was absolutely crazy for these.  I hope you like them like he did! He never gets seconds on veggies and tonight he are every one of the left over ones.

I told you guys yesterday I had so much to share. My son recently turned 13. Can you believe it? 13?? We’ve really had a heck of a time with him recently. Since October he’s been in ISS 7 times. Yes, you read right…SEVEN.  He’s getting screened again for ADHD. We’re considering trying him on CBD oil, instead of ADHD medication. We’re pretty positive he had ADHD though. It’s such a huge struggle. He’s been talking to this girl off and on…

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Pork With Lots Of Zeal

How I Cook — by Graham Stewart

DECE0D28-F2DC-4039-84D2-5CC187D87FE3This is a dish I made a few times about 30 years ago. It was in a milk calendar that had recipes for every month. The recipe was “veal with lots of zeal”. I never made the actual recipe because I immediately modified it to use pork tenderloin and also changed other parts of it. Over the years I found out it was a old Swiss recipe, Zurich style veal. Which is really just a Swiss stroganoff. When I read the original recipe I found some of my modifications were in the original. Things like the 6 cloves of garlic. The original was veal which is something I don’t eat. That’s just a personal thing with me, I am not saying there is anything wrong with veal. I just like things with strong flavours and veal doesn’t have really any flavour. This is another recipe that I don’t know why…

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