Thursday, July 7, 2011

I'm Baaaack

Whew, after a hectic 1st year teaching I am back for a summer debut.  I'm gonna try and do better posting guys even if it's only once a month! If there's anything you guys would like me to post just shoot me an email at and I will do my best to respond ASAP!!

Since I've been out for the summer I've tried 2 new things in the kitchen and I cans say the 1st was a success although it wasn't what we expected.  The 2nd was AMAZING!! I shall share both with you now...


Island Stew Chicken

4 lbs chicken  – cut into serving size pieces
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh  ginger – crushed/sliced
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
1 tablespoon brown sugar
3/4cup water
dash of black pepper
1/4 hot pepper (I used Habanero)
1 green onion or chive (scallion) – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1/2 teaspoon green seasoning (I LEFT THIS OUT)
1 can chickpeas (Channa) 540 ml/194 fl oz (I LFET THIS OUT)
* I used chicken legs & boneless/skinless thighs since I love the flavor you get from dark meat. 
In a large bowl place the cut pieces of chicken and pour the vinegar/lime or lemon juice and work between all the pieces of chicken. Rinse with cool water and drain. Then add all the ingredients, except the oil, sugar, chick peas and water. Allow this to marinate in the fridge for at least 30 minutes or 2 hours to get best results.
In a large heavy pot – I used an enameled cast iron pot,  Heat the oil on high heat, then add the brown sugar and stir. This is a bit of a tricky process and it’s important you get it right. No worries, I have faith in you. You want the sugar to completely dissolve, then start going frothy and finally it will go to a rich dark brown colour. DON”T let it go black or really dark brown or it will give the dish a bitter taste. 
As soon as you get the rich dark brown colour, add the pieces of seasoned chicken and stir so every piece gets colored with the caramel we just made. Use a spoon with a long handle when putting the seasoned chicken into the pot, as the hot oil/sugar combo can cause some splattering.  Bring to a boil, then reduce the heat to medium/low, cover the pot and allow that to cook for 15 minutes (stir occasionally).

Old Fashioned Chocolate Cake


  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1-2/3 cups sugar
  • eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup HERSHEY'S Cocoa
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1-1/3 cups water
  • 1/2 cup finely crushed hard peppermint candy(optional)
  • Additional crushed hard peppermint candy(optional)


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
  2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
I covered with cream cheese frosting and it was absolutely delicious! It was also super moist... When we cut the first piece it split on the top like an earthquake had struck! It might have been ugly but the taste was great.  Next time I will try to add some coconut to the icing. ;)

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