Mexican cobb salad

1/4 cup sliced pickled jalepenos

1/4 mayo

1/4 sour cream

2 tbsp cilantro chopped

1 tbsp lime juice

1/2 tesp paprika

1-2 tablespook milk
For dressing, in a small bowl combine the first six ingredients (through paprika). Stir in enough of the milk to reach desired consistency. Cover and chill until ready to serve..



2 tbsp red onion, divided
2 tbsp cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
cooked chicken or shrimp
1 mango
1 avocado
2/3 c grape tomatoes
1/2 cup red orange or yellow peppers chopped
queso fresco
pumpkin seeds
1/4 pound diced bacon cooked (thick slice)



Chicken orzo and lemon pot


Serves: 4-6

  • 1 x 15ml tablespoon olive oil
  • 1 (approx. 1.5kg or bigger) chicken (preferably free-range and organic)
  • zest and juice of 2 lemons
  • 3 fat cloves of garlic (peeled and minced)
  • 2 medium to large carrots (approx. 350-400g / 12-14oz total weight)
  • 2 medium to large leeks (approx. 400g / 14oz total trimmed weight)
  • 2 teaspoons sea salt flakes or 1 teaspoon fine flowing salt
  • ½ teaspoon chilli flakes
  • 2 teaspoons dried tarragon
  • 1½ litres cold water in a measuring jug
  • 300 grams orzo pasta
  • 1 bunch flatleaf parsley to give 6 tablespoons finely chopped leaves, plus more to serve


  1. Preheat the oven to 180°C/160°C Fan/350°F. Untruss the chicken, if it comes trussed, and remove all the string. Prepare the vegetables: peel and cut the carrots into batons; cut the trimmed leeks into smallish rounds, approx. 1.5-2.5cm / ¾-1 inch.
  2. Heat the oil in a large heavy-based casserole/ Dutch oven with a tightly fitting lid. I use an enamelled cast iron oval casserole 29cm long, in which the chicken fits neatly, leaving just a small space all around it to fit the vegetables later. Place the chicken in the hot oil breast side down to colour the skin; I do this over high heat for about 3 minutes, until the skin is richly golden. (If you’re not using a heavy based casserole, you will need the heat lower.) Then turn the chicken the right way up.
  3. Turn down the heat, or take the pan off the heat completely, and aiming for the space around the chicken, add the lemon zest and minced garlic (obviously some can end up on the chicken itself) and give it a quick stir into the oil as best you can.
  4. Scatter in the prepared vegetables around the chicken, followed by the salt, chilli flakes (if using) and dried tarragon.
  5. Pour in the cold water, but just add 1.25 litres / 5 cups first, and then, gradually, pour in the remaining water until the liquid comes up about two thirds of the leg of the chicken, leaving the golden breast clearly untouched by a small margin. Now add the lemon juice.
  6. Turn up the heat and bring the pot to a boil, leaving it uncovered. Poke the vegetables down with a fork if they bob up too much.
  7. Once boiling clamp on the lid and put into the preheated oven for 1 hour 15 minutes.
  8. Take the pot out of the oven and stir in the orzo, around the edges of the chicken, and then put the lid on again, and put the casserole back in the oven for another 30 minutes, by which time the orzo should be soft and swollen.
  9. Take out of the oven and remove the lid, then let it stand for 15 minutes, giving the orzo a bit of a stir to loosen any that has stuck to the bottom of the pan. The orzo will continue to soak up some of the broth as it stands.
  10. Stir in 4 tablespoons of the freshly chopped parsley, and then sprinkle over the remaining 2 tablespoons, and put more on the table to serve alongside. You could add the parsley once you’ve shredded the chicken, but it looks so wonderful in its pot, I love to bring to the table whole.

Jalapeno Popper Chicken Casserole

jalapeno-popper-chicken1 lb  sliced bacon
2 onion, chopped
4 garlic cloves, minced
1 tsbs unsalted butter
2 tsbs flour
1 cup chicken broth
1 cup milk
6 ounces cream cheese, softened, and cut into 1-inch pieces
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
3 large jalapenos, 2 diced and 1 sliced
3 1/2 cups cooked, shredded chicken
8 ounces penne pasta, cooked
1. Cook bacon in a large nonstick pan. Crumble bacon and set aside.
2. Add onion to bacon grease and cook until soft. Add garlic and cook 1 minute.
3. Add butter to pan. When melted, sprinkle flour into pan. Stir and cook 1 minute.
4. Gradually whisk in chicken broth and milk.
5. Add cream cheese and stir until melted.
6. Remove pan from heat and stir in half of Monterey Jack cheese and half of cheddar cheese until smooth.
7. Stir in diced jalapeno, chicken, pasta, and half of bacon.
8. Pour into a greased casserole dish. Cover with aluminum foil and bake at 350 degrees for 20 minutes.
9. Remove foil, sprinkle with remaining bacon, cheese and the sliced jalapeno.
10. Return to oven and bake 10 more minutes

New version poke

i recently found some amazing poke tuna frozen called Yuzu. Once thawed it had the best fresh taste and texture. This is a very easy way to enjoy poke

Yuzu poke frozen

frozen edamames

spring mix salad

shredded carrots

cooked quinoa



hasu or GOMA dressing


Sweet Soy Glaze

toated sesame seeds


Add all ingredients to a bowl except for liquids add in a little of each liquid until you get the taste that you like and add toasted sesame seeds



White Chocolate Vanilla Bread Pudding

½ loaf of challah bread (cut into 1 inch squares)
2 cups whole milk
2 whole eggs
1 cup sugar
1 vanilla bean (scraped)
1/8 tsp. allspice
¼ tsp. cinnamon
4 ounces chopped white chocolate
2 tbsp. melted butter
Preheat oven to 350 degrees. Soak bread in whole milk. Set aside. In a separate bowl whisk together eggs, sugar, vanilla bean, allspice and cinnamon. Add bread and white chocolate to egg mixture and toss very gently to combine.

Brush four soufflé ramekins with the melted butter. Divide bread mixture between the prepare ramekins. Bake for 40 minutes until set. Let cool and remove from ramekins. Garnish plate with vanilla crème anglaise and fresh berries or leave in ramekins and spoon crème anglaise over top of the bread pudding.

Crème Anglaise
1 cup whole milk
1 vanilla bean, split lengthwise
1/4 cup sugar
2 large egg yolks, at room temperature
Heat milk and vanilla in a medium saucepan until small bubbles form on the edges. In a mixing bowl whisk together egg yolks and sugar. Slowly add ½ the milk mixture to the egg mixture whisking immediately. Add the mixture back into the remaining hot milk, return to low heat. Whisking continuously, bring to a simmer and continue whisking until mixture thickens slightly. To test doneness of the sauce, dip a spoon into the sauce and run your finger across the back of the spoon. If the line remains on the spoon the mixture is thickened sufficiently.

1 large onion, chopped or you can cook until softened if you prefer in butter and remove from heat (add in celery 1 stalk if using)
2 cloves garlic, crushed
450g good quality sausage meat
1 tbsp chopped parsley
6 finely chopped sage leaves
1.5 tbsp poultry seasonning.
25g fresh white breadcrumbs
salt and freshly ground black pepper
1 egg
60 mL (¼ cup) maple syrup
30 mL (2 Tbsp) chopped Italian parsley
12 bacon strips

broccoli casserole super easy

parboil broccoli in salted boiling water for 2 minutes then plunge into ice water

2 tbsp butter

2 tbsp of flour

2 cups of milk

at least 2 cups if not more of cheese (any type you like)

fresh bread crumbs

melted butter

heat butter until melted

add flour and heat for about 5 minutes on med low to ensure the flour is cooked (light brown)

add milk in small increments while continually stirring

once smooth then add cheese

mix cheese sauce and broccoli

add a mix of breadcrumbs and melted butter on top and

heat 350 for 20 – 3 min or until bubbly