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Thursday, 11 April 2019

Wednesday, 3 April 2019

Saturday, 9 March 2019

Make the best BBQ

Watch the quick video and see how easy, fun and delicious BBQ can be, especially for meat lovers, or even to grill and smoke cheese.
Using the Lumber Jack BBQ Pellets brand adds that lock in mouth watering flavours.




Monday, 25 February 2019

Easy Sausages with Seasoned Potato Wedges & Cabbages


Ingredients:
1 pack of sausages (6 or more sausages)
Half of a whole cabbage.
1 stalk of celery.
2 to 4 big whole red potatoes.
3 tablespoons of olive oil (divided).
3 tablespoons of white all-purpose flour.
10 cups of water (Divided & Boiled)
1x of BBQ Dry Rub by Croix Valley.
1x Barbecue 'N' Brat Sauce by Croix Valley.


Directions:
Watch the quick 1 minutes video below, and detailed steps to follow from reading on here.
(Music Credit to: Kiesza- Hideaway).

1. Set the oven on pre- heat at 350 degrees celcius. Also prepare;
Take 2 medium pots, put 5 cups of water in each over a high heat stove, let boil.
2. Place sausages into a pirex oven safe container, sprinkle a tablespoon of olive oil, put in oven to bake for 50 minutes.
3. Cut up the potatoes into long wedges shape.
4. Cut up the celery stalk and dice the cabbage.
5. Put the chopped potatoes into one boiling pot, let boil cook for 5 minutes, then drain excess water away using a strainer. Place potatoes into a pirex glass container.
6. Sprinkle 3 tablespoons of white flour onto the pre-boiled potatoes, mix gentle to coat over evenly. 
7. Sprinkle the Croix Valley Rub mix, to coat over evenly. 
8. Add 2 tablespoons of olive oil, mix to coat evenly, then place into the oven to bake for approx 40 minutes.
9. Boil the cabbages and celery into the other pot, for approx 8 minutes. 
10. Drain off water from cabbage/celery. Put aside in a serving bowl, then add the Croix Valley Sauce 'Barbecue 'N' Brat Sauce'
11. Turn the sausages after 25 minutes in the oven, to cook evenly, also the potato wedges so to bake till nice and crips on the outside. 
12. When all is cooked, serve onto a serving plate and enjoy. 
To buy the sauce please click here, and to buy the dry rub please click here.
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@lumberjackpellets #croixvalleysauces @croixvalley #bbq #cooking #easyrecipes #easymeals #barbecue #sausages #getinmybelly #foodporn #cooking #food #diet #recipes #easymeals #easycooking #bbqrubs #bbqrub #bbqsauce #bbqsauces #mustard #meatlovers #seekgrab #siscadoll





Easy tortilla wrap cook-up lunch, sausages, peppers, cheese & Croix Valley Sauce


Ingredients:

1 pack of 12 sausages, cut into thumb sizes.
2 red peppers, washed rinsed & chopped.
Tortilla wraps x6
Iceberg Lettuce/Romaine Lettuce, washed rinsed & diced.
1 cup of grated cheese, cheddar & mozzarella mix.
1 whole onions, diced.
2 tablespoons of olive oil.
1x Croix Valley Sweet & Smokey BBQ Sauce (use to lace over as much needed to your liking).
 ...Please watch the quick video above.

Steps:

1. Using a frying pan or a wok, heat on high for 2 minutes then reduce heat to medium.

2. Put the oil and diced onions, stir well and cook for 5 minutes, keep stirring.

3. Add the chopped sausages and chopped red peppers. Stir and let cook for 10 minutes.

4. Add the cheese, stir well and let cook for 5 to 7 minutes. Turn off heat. Let sit to cool down.

5. Prepare the tortilla wrap onto a serving plate, add the lettuce, add the cooked sausages and garnish lace over with the croix valley bbq sauce, to buy sauce online click here. For other kinds of sauces you may choose as alternative please click here.

Enjoy!

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#bbq #croixvalleysauces #cooking #easyrecipes #easymeals #barbeque #barbecue #sausages #getinmybelly #tortilla #easywraps #pork #beef #chicken #cookinglunch #meatlovers #peppers #bbqsauces #spicysauce #chef #diet #cook #lumberjackpellets @lumberjackpellets





Friday, 15 February 2019

The perfect Icing for your baking

Perfect icing for your baking, cookies and even for icing your ginger bread house (ginger bread house decorating is a fun activity you can get your kids to enjoy doing together).
Ingredients 

4 cups of powdered sugar
1/2 teaspoon of cream of tartar
3 large egg whites

Directions
Beat all the ingredients using an electric hand mixer, or mixer, until stiff peaks form.
Optional: add few drops of colouring to add option of a colored icing.

Easy Vegetable Vermicelli Glass Noodle Dish


Easy Vegetable Vermicelli Glass Noodle Dish

Ingredients 

2 handfuls of dried vermicelli / glass like noodles
1 handful of egg noodle
8 cups of water
4 whole carrots, shredded
Half handful of shredded green cabbage 
4 tablespoons of chicken stock/seasoning
4 tablespoons of sesame oil
Half handful of fresh coriander leaves
Half handful of whole shallots, diced
1 tablespoon of garlic, minced
1 teaspoon of salt
Dried fried bacon bits


Directions

1. Using a big pot, pour in 8 cups of water, let it reach to boiling point.
2. Cut up the shallots onion diced thinly, then using a small frying pan, add vegetable oil for frying, let it heat up then add the shallots to shallow fry. Once done set aside to cool down. 
3. Add the shredded carrots, cabbage, garlic, chicken stock/seasoning, salt and bacon bits (optinal), into the boiling pot of water, let boil for 2 minutes.
4. Add the noodles, stir into the pot and let boil for a further 2 minutes, especially the glass noodles do not take long to cook, make sure to not overcook them.
5. Take off the pot with the noodles off the heat, drain any excess water out using a big strainer, set aside to cool down.
6. Using a big serving dish, add the sesame oil, the fresh coriander and the fried shallots, mix well, then add the noodles that was set aside. Mix well and it is ready to serve. 




Friday, 14 December 2018

Lemon Chicken Easy Recipe Lemon Sauce

Lemon Chicken Recipe, Fried Chicken with Easy Lemon Sauce



Ingredients 
4 chicken fillets (uncooked)
Vegetable Oil for frying (to shallow fry use approx 1 or 2 cups of oil for a small frying pan)
2 eggs (beaten in a small bowl)
1 & 1/2 cups of white flour in a separate bowl

*a) For the Saute Marinade Sauce:-
Mix the ingredients together into a small bowl.
2 tablespoons of sesame oil
1/2 teaspoon of salt
1/2 teaspoon of black pepper 
1 teaspoon of lemon pepper seasoning powder (optional)
1 teaspoon of garlic minced 


*b) For the Lemon Sauce Glaze:-
2 tablespoons margerine
1 teaspoon of garlic mince
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of lemon/pepper seasoning (optional)
1 teaspoon of sesame oil
1 teaspoon of ginger powder
2 tablespoons of white flour
2 tablespoons of honey
4 tablespoons of lemon juice
2 teaspoons of vinegar 
1 & 1/2 cup of water


Steps to make & start cooking;

1. Mix together the ingredients, 'ingredients listed in *a)' for the marinade into a bowl.
2. Cut up the chicken fillets into thumb sizes.
3. Rub the cut up chicken fillets coated all over evenly with the marinade sauce *a) mixed in a bowl.
4. Let the marinated chicken to sit in a refrigerator for 20 minutes, to soak in the flavours.
5. Meanwhile you can prepare to make the 'fried chicken' :- 
*beat the two eggs in a small bowl, 
*and in a "separate bowl" put the white flour.
*take the marinated chicken from the refrigerator, and coat each chicken pieces unto the bowl of flour and coat evenly, then move to get coated into the beaten eggs, then lastly coat it into the flour again, set aside to sit unto a large plate (sitting waiting to get cooked in frying).
*repeat the steps above, until all chicken pieces are coated with the flour, the egg coating and the flour coating again, until you have no more uncooked chicken pieces uncoated. 

6. Prepare the vegetable oil for shallow frying in a small frying pan or if using an electric home deep-fryer. Put oil into frying pan, unto a stove at medium heat to heat up, never leave the stove, frying pan or deep-fryer unattended. Then add the coated chicken fillets to fry in the oil, as much as it fits into the pan or deep-fryer. Once chicken is fried, let it sit to cool down in a separate bowl.

7. Using a separate wok or big cooking pan, place onto a stove at medium heat, then add 2 tablespoons of margerine. 
8. Add also the garlic mince, the 1/2 teaspoon of salt, black pepper, lemon/pepper seasoning, 1 teaspoon of sesame oil, 1 teaspoon of ginger powder, 2 tablespoons of honey, 4 tablespoons of lemon juice, and 2 teaspoons of vinegar. Stir in well, until sauce looks evenly mixed. 
9. Then add all the Fried Chicken, stir well into the sauce, and let cook with the sauce for 5 minutes. 
10. Add the 2 tablespoons of white flour and stir well for about 1 minute as you can see the fried chicken in the pan and sauce looks like it is drying up.
11. Lastly, add 1 & 1/2 cups of water, stir in well with the chicken, until you see the sauce thickens, let cook for a further 5 to 7 minutes. Enjoy! Best served on a bed of salad, steamed cabbage or steamed jasmine rice.



Saturday, 27 October 2018

Lazy style asian curry - non spicy

Lazy style asian curry - non spicy

Serves 6 to 8 people.
Prep time 5 to 10 minutes.
Cooking time 45 minutes.



Ingredients 

4 pieces of uncooked chicken breasts or fillets, chopped thumb size
3 whole carrots, chopped
1 handful of baby potatoes cut into halves, or 3 big potatoes chopped
1 whole red onion, diced 
3 tablespoons of vegetable oil
4 cups water
1 can of coconut milk 400ml/14 fl oz
1 chicken stock cube / flavouring-seasoning
2 1/2 teaspoons of salt
2 teaspoons of black pepper powder
2 teaspoons of garlic minced 
1 tablespoon of white flour
1 tablespoon of ginger powder
1 tablespoon of coriander powder
1/2 tablespoon of turmeric powder
1/2 tablespoon of cumin powder
1/2 tablespoon of dried basil herb

Steps

1. Using a large pot, on low to medium heat, add the vegetable oil, add the red onions, chopped potatoes, salt and black pepper. Mix well and allow to stir fry for about 10 minutes.
2. Add the carrots, white flour and chicken stock cubes, mix well and let stir fry for a further 3 minutes.
3. Add the water, the garlic, and the spices: ginger powder, basil herb, cumin, coriander, and turmeric, stir well and let cook for further 2 minutes.
4. Add the uncooked chicken and the coconut milk. Stir well and let cook on low to medium heat for a further 30 minutes. 
5. Enjoy, best served with steamed basmati or jamine rice.

Thursday, 25 October 2018

Lemon-garlic-sesame infused chicken with creamy cheese gravy

Lemon-garlic-sesame infused chicken with creamy cheese gravy


Ingredients 
Uncooked chicken 6x thighs, breast or fillets
3 tablespoons of vegetable oil or olive oil 
1 tablespoon of sesame oil
1 tablespoon of maple syrup or honey
1 teaspoon of salt
1 teaspoon of yellow mustard sauce
1 side of fresh lemon skins peeled/grated
3 tablespoons of fresh lemon juice
1 teaspoon of black pepper
1 teaspoon of garlic mince
3 tablespoons of white flour

Steps
1. Rinse the chicken and let air dry
2. Sprinkle and cover the chicken with white flour, place into an oven ready glass pirex dish.
3. In a small mixing bowl, mix the rest of the ingredients together.
4. Pour the mixture all over the chicken to coat evenly.
5. Let refrigerate for one hour to infuse and lock in the flavours.
6. Preheat the oven to 350 degrees, 20 minutes prior to roasting in the chicken.
7. Place the chicken dish into the oven and bake roast for 1 hour and 10 minutes.

To make the gravy
1. Take some oil from the roasting chicken about 5 tablespoons and put into a pot.
2. On medium heat, add also into the pot 3 tablespoons of white flour, half teaspoon of salt, half teaspoon of black pepper and mix well until it forms a paste.
3. Add 3 cups of water, mix well.
4. Add half cup of grated cheese or 1 slice of cheese you use in a sandwich. 
Add more cheese optional if you're into very cheesy stuff!
5. Enjoy!