Bacon Cheeseburger Dumplings

January 17, 2016 by Gregory Jevyak in Cooking at Home, Eat, Food

Bacon cheeseburger dumpling that’s sure to make your mouth water.

Guam-Style Chicken with Red Rice

January 17, 2016 by Gregory Jevyak in Cooking, Cooking at Home, Eat, Food

You can try making this filling Guam-style chicken, which is marinated with soy sauce and cane vinegar and served with traditional red rice, at home.

Crispy Cauliflower Buffalo Wings

June 14, 2015 by Gregory Jevyak in Cooking, Cooking at Home, Eating Healthy, Eat, Food, Vegetables

Here's a recipe for Crispy Cauliflower Buffalo Wings

CHIPOTLE CHILLI AND LIME CHICKEN WINGS

January 29, 2015 by Gregory Jevyak in Cooking, Eating Healthy, Eat, Food, Spices

CHIPOTLE CHILLI AND LIME CHICKEN WINGS by COOKING UP THE PANTRY

These wings are very, very popular in our house, possibly because the boys are allowed to eat them with their fingers but even the fussiest, non-spicy food eater, loves them!

I remove the tips from the wings; I get great satisfaction from chopping them with my cleaver! Also, they look a little neater!

If you don’t have smoked salt just use regular and these wings happily cook on the barbecue too.

Serves 4-5

Ingredients

1.8-2kg chicken wings

3-chipotle chili in adobe sauce, sauce included

1 lime, zest and juice

2 tomatoes

2 cloves garlic

1 teaspoon smoked salt flakes

1-tablespoon brown sugar

Method

Combine all of the ingredients and allow to marinade for 12-24 hours.

Preheat the oven to 200 degrees Centigrade.

Line a large baking tray with baking parchment.

Lay the wings on the tray; you may need two trays, as you don’t want to over crowd them.

Bake in the oven for 25mins, remove and baste with the juices and the leftover marinade.

Return to the oven, baste regularly for a further 20-25 mins.

Remove from the oven and brush the wings again with the pan juices before serving.

PRAWNS WITH CHORIZO, GARLIC AND THYME

January 29, 2015 by Gregory Jevyak in Cooking, Eat, Eating Healthy, Spices

PRAWNS WITH CHORIZO, GARLIC AND THYME
By COOKING UP THE PANTRY

This is a simple barbecue or pan-cooked bowl of deliciousness for nibbles or a starter.

There is no added oil and the flavours of the chorizo and prawns are brought together beautifully with a few wedges of lemon to squeeze over.

Serves 4-6

Ingredients

800g peeled prawns, tails still attached
200g chorizo, sliced thinly on the diagonal
2 cloves garlic, sliced
small bunch of thyme, leaves picked
lemon wedges to serve

Method

Heat a non-stick frying pan or barbecue plate over a medium to high heat.
Add the chorizo and cook until crispy on both sides, set aside.

Add the garlic and prawns and cook until the prawns are cooked through, nice and pink.
Return the chorizo to the pan or barbecue, add the thyme leaves and toss with the prawns.

Spoon into a serving dish and serve with lemon slices.

Mozzarella Pesto Spinach Chicken Grilled Sandwich

January 19, 2015 by Gregory Jevyak in Cooking, Diet, Eat, Eating Healthy, Food

I use whole wheat bread and then cover each slice with my homemade pesto. Over that I place a slice of Mozzarella on each side. Then I add grilled shredded chicken and spinach in the middle.

Cooking at Home

January 09, 2015 by Gregory Jevyak in Cooking, Food, Workout, Eat, Eating Healthy

I've been cooking at home for most of my adult life. Here are a few of my creations or recreations of food from restaurants.