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Today's Recipe

African Chicken Stew

Posted by Admin on April 20, 2011 at 9:18 AM Comments comments (0)

African Chicken Stew Recipe


"This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts."


Original Recipe Yield 6 servings



1 tablespoon olive oil

1 large chicken, deboned and cut into bite size pieces

2 cloves garlic, crushed

1 onion, chopped

1 large potato, diced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1 teaspoon ground black pepper

1 teaspoon crushed red pepper flakes

1 teaspoon salt

1 cup water

3/4 cup unsalted natural-style peanut butter

1 can beans, drained and rinsed



In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.

Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.

Remove lid, and stir in the peanut butter and beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

Nutritional Information


Amount Per Serving Calories: 615 | Total Fat: 36g | Cholesterol: 100mg

Blue Ribbon Chili

Posted by Admin on April 20, 2011 at 8:37 AM Comments comments (0)

  "This is the tastiest, easiest chili recipe you'll ever find. I recommend serving it with sliced jalapeno chile peppers and crackers or bread chunks."


Original Recipe Yield 6 to 8 servings



1kg ground beef

1/2 onion, chopped

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

2 1/2 cups tomato sauce

1  jar salsa

4 tablespoons chili seasoning mix

1 can light red kidney beans

1 can dark red kidney beans



In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Nutritional Information


Amount Per Serving Calories: 480 | Total Fat: 31.1g | Cholesterol: 96mg

Slow Cooker Salisbury Steak

Posted by Admin on April 9, 2011 at 1:30 PM Comments comments (0)

Slow Cooker Salisbury Steak 

"This recipe goes together quickly and does not need a lot of time in the slow cooker. It's a delicious way to add flavor to ground beef and the children love it! The gravy is delightful served over mashed potatoes."


Original Recipe Yield 8 servings



2 pounds lean ground beef

1 envelope brown onion soup mix

1/2 cup Italian seasoned bread crumbs

1/4 cup milk

1/4 cup all-purpose flour

2 tablespoons vegetable oil

2 cans condensed cream of chicken soup

1 packet dry au jus mix

3/4 cup water



In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Nutritional Information


Amount Per Serving Calories: 388 | Total Fat: 24g | Cholesterol: 75mg

Slow Cooker Pork Cacciatore

Posted by Admin on April 6, 2011 at 8:46 AM Comments comments (0)


A wonderful Italian neighbor showed me how to make this recipe after I commented on how good it made the neighborhood smell when she had her windows open when she made it. This American-Italian term refers to food prepared 'hunter-style,' with mushrooms, onions, tomatoes, various herbs, and sometimes wine. I found adding cheese gave it something special, it also made it mine.


Original Recipe Yield 4 servings



2 tablespoons olive oil

1 onion, sliced

4 boneless pork chops

1 (400g) jar pasta sauce

1 (400g) can diced tomatoes

1 green pepper, seeded and sliced into strips

1 punnet fresh mushrooms, sliced

2 large cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon dried basil

1/2 cup dry white wine

4 slices mozzarella cheese



In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.

In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and green pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil, and garlic. Pour over pork chops in slow cooker.

Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and cover with sauce.

Nutritional Information


Amount Per Serving Calories: 614 | Total Fat: 31g | Cholesterol: 82mg

Tomato Curry Chicken

Posted by Admin on April 5, 2011 at 9:48 AM Comments comments (0)

Tomato Curry Chicken 

Chicken breasts baked with a tomato, beer and curry sauce. Easy preparation with a gourmet touch and taste; my family loves it. Serve with new red potatoes and drizzle sauce over the potatoes, if desired.


Original Recipe Yield 4 servings



4 skinless, boneless chicken breast halves

50 g butter

1 onion, chopped

150 ml beer

1 (420g) can condensed tomato soup

1 tsp curry powder

1 tbsp dried basil

1 pinch ground black pepper

2 tbsp grated Parmesan cheese



Preheat oven to 180 degrees C.

Place chicken in a 20 x 30cm baking dish. Melt butter in a medium skillet over medium heat. Saute onion, then stir in beer, soup, curry powder, basil and pepper. Reduce heat to low and simmer for about 10 minutes, then pour over chicken.

Bake at 180 degrees C for 1 hour; sprinkle with cheese for last 10 minutes of baking.

Nutritional Information


Amount Per Serving Calories: 264 | Total Fat: 8.5g | Cholesterol: 84mg

Afriki Yakhni

Posted by Admin on April 4, 2011 at 4:17 AM Comments comments (0)


• 1 Pound Lean Mutton Or Chicken -- Cubed

• 1 1/4 Cups Mixed Vegetables

• 1 Medium Onion -- Chopped

• 1/2 Teaspoon Ground Chili Peppers

• 1/4 Teaspoon Pepper

• 1/4 Teaspoon Turmeric

• 2 Cups Rice

• 1 Cup Yogurt

• 1 Teaspoon Cumin

• 1/2 Teaspoon Cardamom

• 1 Tablespoon Garlic

• 1 Tablespoon Ginger -- Chopped

• 1/2 Teaspoon Clove

• 2 Large Jalapeno -- Chopped

• 1 Can Tomato Paste

• 3 Tablespoons Olive Oil


Saute onion, cumin and jalapenos in oil until golden. Add meat, ground chili, pepper, tumeric, cardomom, garlic ginger and cloves. Saute until meat is browned. Add tomato and yogurt, simmer for 10 minutes. Add rice and stock, simmer for 20 minutes. Add vegetables and simmer until just cooked. Serve

Serves 4


Slow Cooker - Sensational Sausage

Posted by Admin on April 3, 2011 at 4:01 PM Comments comments (0)

Slow Cooker Sausage with Sauce   

A warm easy meal made even easier in the slow cooker. These sausages may be served in sandwiches, or over rice

Original Recipe Yield 6 servings



904 g fresh Italian sausage

728 g spaghetti sauce

1 green bell pepper, seeded and sliced into strips

1 onion, sliced



Place the Italian sausage links, spaghetti sauce, green pepper and onion into a slow cooker. Stir to coat everything in sauce. Cover, and cook on Low for 6 hours. Serve on hoagie rolls, or over rice.

Nutritional Information


Amount Per Serving Calories: 638 | Total Fat: 50.5g | Cholesterol: 117mg

Paprika Chicken with Mushrooms

Posted by Admin on April 2, 2011 at 4:17 AM Comments comments (0)

Paprika Chicken with Mushrooms 


Original Recipe Yield 4 servings



4 skinless, boneless chicken breasts

1 teaspoon paprika

salt and pepper to taste

1 pinch garlic powder

1/4 cup butter

1 onion, sliced into thin rings

1 pound fresh mushrooms, sliced



Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.

In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.

Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

Nutritional Information


Amount Per Serving Calories: 260 | Total Fat: 14.4g | Cholesterol: 91mg

Awesome Clam Chowder

Posted by Admin on April 1, 2011 at 10:28 AM Comments comments (0)


Original Recipe Yield 6 servings



1/2 pound bacon, cut into 1/2 inch pieces

5 unpeeled potatoes, diced

2 carrots, diced

salt and pepper to taste

2 (6.5 ounce) cans chopped clams with juice

2 (1.8 ounce) packages dry leek soup mix

1 quart half-and-half



Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.

Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.

Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.

Nutritional Information


Amount Per Serving Calories: 681 | Total Fat: 38.7g | Cholesterol: 128mg

Quick and Easy Green Chile Chicken Enchilada Casserole

Posted by Admin on March 30, 2011 at 6:27 AM Comments comments (0)

Quick and Easy Chicken Enchilada Casserole

Original Recipe Yield 8 servings



4 skinless, boneless chicken breast halves

garlic salt to taste

18 (6 inch) corn tortillas, torn in half

1 (28 ounce) can green chile enchilada sauce

1 (16 ounce) package shredded Monterey Jack cheese

1 (8 ounce) container reduced fat sour cream



Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.

With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.

Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce

Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Nutritional Information


Amount Per Serving Calories: 488 | Total Fat: 25.2g | Cholesterol: 95mg