My Kitchen 🙂


Canadian Living’s Spicy Orange Chicken Drumsticks

I have drumsticks to eat tonight.. I must admit that I am not a great fan of dark meat and I am always looking for a way to make them more attractive to me. I was looking through the internet and I found this recipe. So here it goes.. I hope that it is a winner in this Family.

~Spicy Orange Chicken Drumsticks

8 chicken drumsticks
1 tbsp grated orange rind
1/2c orange juice, if using fresh it is about 3 oranges
1/3c honey
1/2tsp hot pepper flakes
Salt and Pepper to taste

~Combine all the ingredients into a large bowl add the chicken and turn over a few times to coat it well.. The recipe says to cook them right away, but I am going to let it marinate in the fridge for a hour.. Arrange in a single layer in a casserole dish.. Bake at 425 for 30min.. Make sure to bast at least twice.. Serve with mashed or roasted potatoes and a veggie.. Enjoy 🙂

Erica’s Cabbage Roll Casserole

My Bestie asked me if I had a recipe for Cabbage Roll casserole and I have found one, but of course I am going to jazz it up a little for her.. I hope that you Enjoy this 🙂

~Cabbage Roll Casserole

1lb lean ground  Beef or Turkey
1 medium onion, chopped
2 cloves of garlic, minced
1tsp Worcestershire sauce
1 14oz all purpose tomato sauce
1 can diced tomatoes
1c beef or chicken stock
3 tbsp rice (minute will work best in this recipe)
3c shredded cabbage
Salt and Pepper to taste

~ In a large sauce pan brown the meat (if using ground Turkey add a little of olive oil to pan before adding the turkey). Season the meat with the salt and pepper, add the onion and garlic. Add the tomato sauce tomatoes Worcestershire sauce stock and rice. Layer the cabbage on the bottom of a casserole dish. Pour over the tomato and meat mixture. Bake at 325 for 1.5 hrs. Enjoy 🙂

Jambalaya for Samantha Jane :)

We had Jambalaya last night for supper.. I have noticed that is has been a while since I last posted a recipe so here is goes


2 celery stalks, chopped
2 cloves of garlic, minced
1 onion, chopped
1/2 red pepper, chopped
1/2 yellow pepper. chopped (you could use and combination of peppers.. Green would work really well also)
2c chicken broth
1c white rice (not minute rice)
4 spicy sausages of your choice, sliced
10-15 shrimps
1tbsp Cajun spice (I made my own.. 1/2tbsp cayenne pepper, 1/2tbsp paprika, 1/2tbsp oregano, 1/2tbsp black pepper and salt to your tasting.
2tbsp olive oil

~ In a large sauce heat up the olive oil, add the sliced sausages to the pan. Once they are brown add the veggies. One the onions are translucent add the Cajun spice. Mix together, then add the rice. Mix it around with the sausage and veggies for about 2 minutes. Just to toast the rice a little. Add the stock and bring to a boil. Once it has come to a boil leave on simmer for about 20 min. At the last 5-10 mins add the shrimp so it cooks just right. You could also add chicken breast to this recipe. I would have but there was none thaw. Enjoy


Ham and Cheese Mac

I had leftover ham tonight and was wondering what to do with it.. I had a hankering for mac and cheese so I thought, hmmmm ham and cheese is a great sandwich, I wonder how ham, mac and cheese would taste.. Of course I had to add some veggies and frozen peas a very versatile in pasta dishes, so I threw them in too.. 

This is how I threw together Ham and Cheese Mac..

2c cubed cooked ham
1/2 bag of no yolk egg noodles 
2 handfuls frozen peas
salt and pepper to your taste

3tbsp margarine or butter
3tbsp flour
1c milk
1c shredded cheddar

Get a large pot boiling to cook your egg noodles.. When you are ready to drop the noodles start to melt your butter in a medium sauce pan.. Let the butter melt, once melted add the flour mix around and let the flour cook out.. You will start to smell a nutty aroma.. At this point add the milk.. Whisk the milk with the flour and butter mixture (roux) until there are no lumps.. Add the cheese and let it melt.. Whisking as you go.. You may have to wait a few more minutes so put the cheese sauce on low and if needed add more milk if it is to thick.. With 2 minutes left on your noodles add the peas.. 
Arrange the ham at the bottom of a casserole dish, pour in the noodles and peas.. Pour the cheese mixture and mix all together.. Bake in the oven at 350 for 20min.. Enjoy 🙂

CranBBQ Turkey Meatballs

 I was searching for a recipe for tonight and I came across a Cranberry, BBQ sauce recipe.. I was all stoked on making it until I found out that the can of jellied cranberries was outdated.. Then I thought,, I have whole cranberries in the freezer.. Can I make this work?? Well it was a success.. Here is how I made my CranBBQ Turkey Meatballs..


1/2 bag of whole cranberries
1/2c white sugar
1c water
1/2c of BBQ sauce (I used Uncle Rays Sweet and Spicy.. It gave it a little of a kick)
 In a medium sauce pan add the cranberries, water and sugar.. Bring to a boil, once at a boil reduce heat to simmer.. Let simmer for about 15 minutes, until the cranberries pop.. At this point I used a potato masher to help seperate the the skins from the flesh.. Then add the bbq sauce.. Let it sit on low for about 10 minutes until it has all married together..

1lb ground turkey
2 cloves of garlic
1/3c Italian bread crumbs
1 egg
slash of milk
salt and pepper to taste
 Mix all together and roll into the size of golf balls.. Place on a parchment lined cookie sheet.. Bake at 375 for 20min

~When the meatballs are done place in a casserole dish, pour the CranBBQ sauce over top and put in the 375 oven for 15 min.. I served the meatballs with brown rice and steamed broccoli.  


Lentil Burritos

Today we are heading out for Supper, but I thought that I would make a batch of Lentil Burritos so Philippe could have something easy that he could pull out of the freezer if he does not have time to make his lunch.. So here is how I made them..

~Lentil Burritos 

1c dry lentils
2c water
1 can of 14.5oz of tomatoes (I used salt free, because that is what I had, but you could use the chili or tex mex ones)
2tsp garlic powder (I am out of garlic, so you could use fresh.. I would have had if I had some)
2tbsp chili powder
1tbsp cummin
salt and pepper to taste
1tsp hot sauce
1c shredded chedder
1/2 green pepper chopped small
6 button mushrooms chopped small
9 medium whole wheat wraps

~ In a medium sauce pan add the lentils, water, tomatoes, hot sauce and the spices.. Bring to a boil.. Once at a boil reduce heat to medium heat and simmer for 20 min or so until the lentils are tender.. While the lentils are cooking up chop you added veg and saute in a pan until soft.. Great your cheese and set aside.. When the lentils are tender add the mushrooms, green pepper and cheese.. Mix it up very well.. Wet a paper towel and place the wraps on a plate.. Cover with the paper towel and heat in the microwave for about 30 seconds.. This will make the wraps easier to fold.. Lay out a wrap and scoop 1/3c of the lentil mixture.. Fold in the sides and wrap them up.. To freeze I wrapped them in plastic wrap and tinfoil to keep them together.. You could have these with Supper with refried beans and rice or as lunch with a salad.. Enjoy 🙂

Slow cooker Chicken Stew and Biscuits

 So, I roasted a chicken the other night and saved the juices and the bones and boiled them for a about a good hour.. I thought that this would make a great stock for either a chicken stew or a chicken noodle soup.. Well as you can see by the title of today’s post the stew won.. I will also post the recipe for the biscuits, that were a fail on my part as my baking powder was old (who knew that baking powder gets old???)
When I roasted my chicken I put it on a bed of onions, celery, garlic and carrots.. This helped along with the juices to make a great stalk.. Which makes my stew taste great..

~Chicken Stew 

Leftover chicken, you will be amazed how much you get when you de-bone and boil the bones
6 potatoes, chopped pretty large
1 onion, quartered
3 carrots chopped
3 handfuls of frozen peas
1/2tsp thyme
salt and pepper to taste
3c of homemade stalk
2tbsp cornstarch
1/4c cold water
~Arrange you veggies on the bottom of your slow cooker pour over your chicken stalk, don’t worry if it is still pretty jelly, it will tour to liquid pretty fast.. I let it cook on high for a couple of hours until the veggies were fork tender.. Then I added the chicken.. Just cut it up into bite size pieces.. About 1hr before you eat mix the cornstarch in the water.. Add to the slow cooker and allow to get thick.. Serve with biscuits..

~Biscuits compliments of Betty Crocker

2c flour
1tbsp sugar
1tsp salt
1/2c shortening
3/4c milk
~Mix dry ingredients, cut in the shortening, once it is kind of beady looking add the milk.. Mix until the mixture is soft and sticky.. Put the dough on a floured board and knead about 10 times.. Roll out and cut out with a drinking glass.. Place on a cookie sheet and bake at 400 for 12 min.

Thai Curry Shrimp with Veggies

Today I had a craving for Curry.. I was going to try my hand at making my first Chicken Stew but, I decided that is what will be for supper tomorrow night..  So I took out some shrimp and defrosted them all day so they would be ready for dinner.. I had picked up some rice noodles in the international section at the local grocery store and thought that they would go perfect with the curry..

~Thai Curry Shrimp with Veggies
As for a recipe I followed the recipe off the bottle for the sauce..
1 14oz can of Coconut milk
2 tsp of Thai Kitchen Red Curry paste, if you like it spicier like us add more
2 tbsp of brown sugar
2 tsp of fish sauce (I had to omit this, because I am out)
(the recipe says to add some frozen peas and not sure what else, but I went above and added more veggies).
1/2 head of broccoli, cut into florets
1 green pepper. cut into chunks
1 onion, cut into chunks
1 can of bamboo shoots
a handful of bottom mushrooms sliced pretty thick
2 celery stalks, sliced
15 shrimps (peeled and de-veined)

~ In a wok or a large sauce pan add all the ingredients for the sauce.. With a whisk mix it all together.. Bring to a simmer.. Add all the veggies and let cook.. While the veggies cooking follow the directions on you choice of noodles or prepare your rice.. If you are using a rice cooker do this at the very beginning of the preparation process.  When the veggies get to your liking add your shrimp, it is very important to add the shrimp at the near end of the cooking as the can over cook very easily.. Once they are pink you are all set to go.. Serve over rice, or mix in your favorite Asian noodles 🙂