Monthly Archives: January 2014

Tandoori Chicken Pizza

Tonight’s Dinner…. My man’s favorite!!!
Tandoori Chicken Pizza
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Click the link to see the recipe.
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Thank you ❤

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COOKING WITH HAY on Facebook

Yes, It’s finally ready. I have been working on a Facebook page for all my recipes. It’s easier for most to just use FB as a goto so I decided that would be my next step.
Please find me as COOKING WITH HAY on Facebook and click LIKE to get updates of what goes on in my kitchen.

I am currently trying new foods and spices. Learning about other cultures and I really enjoy new methods of madness and techniques. haha

The love and support thus far has been so cool! Thank you! I hope you can help take me higher! I follow a great blog that has been an inspiration to me and I hope, when I’m finally upstairs in a real kitchen with lots of natural light, that I can one day have the blog and page I am after.

Click the pic to take you to my FB Page


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Love Haleykins
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Cilantro Jalapeno Chicken Burger with Chipotle Salsa & Guacamole

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CILANTRO JALAPEÑO CHICKEN BURGER WITH CHIPOTLE SALSA & GUACAMOLE
Makes 6 burgers

CHIPOTLE SALSA
1 cup chunky salsa
1 tablespoon chipotle purée
Mix it up and chill it until you’re ready to serve.
{this makes just enough for 6}

LIGHT & SIMPLE GUACAMOLE
2 soft avocado
2 tablespoons fat free sour cream
1 tablespoon fresh squeezed lime juice
Mix it up, we like ours slightly smooth and still a bit chunky…. your call.
Chill it until you’re ready to serve.

BURGER INGREDIENTS
2lbs ground chicken breast {I used extra lean}
3/4 cup finely chopped onion
1/2 cup finely chopped fresh cilantro
1 Pre Made Homemade Garlic Balls {or 5 cloves of minced garlic}
3 teaspoons finely chopped jalapeños
1 1/4 teaspoons paprika
1 1/4 teaspoons cumin
1/4 teaspoon chili powder
1 teaspoon salt {or less, I used less and they needed more}
couple cranks of fresh cracked pepper
1/2 cup grated cheddar cheese {I used the smaller grate}

BUNS & TOPPINGS
6 hamburger buns {sliced and toasted before serving}
Lettuce
Red onion rings
Light mayo
Bacon {this burger be beggin for bacon but my waistline was not 😦 }

BURGER DIRECTIONS
In a large bowl add everything in the order listed.
Using your hands, gently combine all the ingredients.
DO NOT OVER MIX OR OVERWORK
Make 6 patties { I lined a dish in wax paper so they didn’t stick to each other}
I cooked mine on my Cuisinart Griddler, about 15-20 minutes {cooked through}
Would have used the bbq but it’s just too cold outside and I had wet hair from swimming.

BURGER ASSEMBLY
Chipotle Salsa on the bottom of the bun
Add your burger
Top the burger with some Guacamole
Here’s where I would add the bacon if I had included bacon
Lettuce
Red onion
And finally, light mayo, on the top bun.20140128-222558.jpgI came across the idea for this on another site. I had been wanting to do something different with a chicken burger and this ground version seemed great for it. The original recipe called for 1 1/2 lbs of ground chicken, and since my 2 packages of chicken came to more than that, I had to adjust the rest of the ingredients.
1kg = 2.2lbs
Keep this in mind when shopping and referring to your recipes.20140128-222640.jpg20140128-224625.jpg20140128-222727.jpgEverything gets combined in a bowl. Don’t mix it too much. Just enough to incorporate everything.
20140129-195724.jpgMakes 6 patties.
I have to say…. I really don’t like the way ground chicken looks and feels compared to ground beef… Regardless these looked good and they were very tasty. Plus the Chipotle Salsa on these gives you a great mix of flavours in yo mouth!20140129-203530.jpg20140129-203540.jpg
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Chicken Hoisin Rolls aka Chicken Teriyaki Rolls Haleykins Style

20140124-201803.jpg I just don’t like bottled teriyaki sauce… neither does Hubby… I use these two sauces. Hoisin Sauce and Stir Fry Sauce. Why? Because the first time I went to make these rolls I thought I had teriyaki sauce in the fridge but I was wrong and it was too late to run to the store, so I improvised. Hoisin and stir fry sauces in the pan of cooked sliced chicken breast. 20140124-204925.jpg

Super funny thing is that these are both Chinese sauces… for my sushi dinner?!?!
I don’t care, it works! It works well if you ask me. But you didn’t ask, so I’ll let it be.20140124-204947.jpgWhat would normally be a Chicken Teriyaki Roll now becomes a Haleykins Chicken Hoisin Roll.20140124-204954.jpgThanks for visiting, if you liked this blog please click LIKE below.
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Steak & Prawn Fajita Plate with Avocado Sauce

Oh wow, was it ever a beautiful day yesterday. I had the pleasure of joining hubby on a drive out to West Vancouver. When he knows he’s making a long drive for a short meeting he invites me to go with. Let me tell you, I’m so glad I did, for a few reasons. The first being…. The sunshine!!! So much sunshine that the moment I felt it hit my face, I was overcome with happiness and full on smiles. Working from home….. sometimes I only see the light of day if I need groceries or if I need to do a mail run… Unfortunately tho, I was so preoccupied with the new stereo, navigation, satellite radio, DVD player thingy, AND the sunshine that my camera didn’t come out even once to capture it. BOO!

A few days ago I posted about some Fajita Seasoning, click that link to see the recipe. Easy and it tasted quite good. I put it to good use a few nights ago. I actually had Hubby in the Temp. Basement Kitchen giving me a hand. That was wonderful, until he spilled some of that lovely homemade Fajita Seasoning Mix into the sink….

ME: “Well, it was nice having you in here. There are other ways to tell me that you don’t want to be in here tho, you know… You can go now!”
HIM: *laughter with no sound is all that I got from him*
It was pretty funny as I had just finished telling him what seasonings and spices were in it. LOL
ME: “Mix a few tablespoons of this seasoning with a bit of olive oil and then marinade these steaks in it please”
HIM: “I can do that, let me handle it Babe”
I look over a few minutes later and he’s got the steaks in an empty bowl and the dry seasoning as a mountain on top. No oil….
ME: “*sigh* Justin! Take those steaks out and shake that spice into the bowl, add the oil and mix it up. Then add the steaks.”
HIM: *again he is laughing but I can’t hear him*
At least he’s having a good time!

He was in between his own tasks but I managed to snag him to help me with the prawns and the Avocado Sauce. I gave him a fresh lime and asked him to squeeze it and put all the juice in the food processor {please and thank you of course} and I should have realized that he is a man and he squeezed every little bit of juice out of that little green lime and all the moisture in the peel too! Whoa! The sauce should have been renamed to Lime and a Hint-Of-Everything Else Sauce. It was still good tho. The contrast in flavours was cool on my tongue. He told me that Avocado Sauce is out if his hands next time. HAHA

K, so I didn’t want to make the usual Chicken Fajita’s. Let’s cut out the tortilla wrap and the cheese! Give this thing a new spin. Low and behold, Steak & Prawn Fajita Plate. There aren’t enough meals with baby corns and the Avocado Sauce just makes it fun and fresh! Hope you like this take on a classic!

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STEAK & PRAWN FAJITA PLATE with AVOCADO SAUCE
Serves 4

INGREDIENTS
FOR THE AVOCADO SAUCE

2 avocados
1/3 cup fat free sour cream
{or greek yogurt, if I had Greek yog. I would have used Greek yog. Love Greek yog!}
1 Premade Homemade Garlic Ball {or 4 cloves of garlic, chopped}
2 tablespoons of water
Juice of half a lime {don’t want it to end up like mine}
Sea salt, to taste
Fresh cracked pepper, to taste
Red pepper flakes, can you handle say… A teaspoon? Mom, you can skip this ingredient if you can’t handle the heat!

This all goes in your food processor. Blend until smooth! Chill it in the fridge while you’re making the rest.

INGREDIENTS
2-3 sirloin steaks, enough for 4 servings
20 pack of raw prawns, peeled and deveined
4 cups cooked hot white rice
3-4 peppers, pick your colours, thinly sliced
1 white onion, thinly sliced
1 can baby corns, drained
1 pint cherry tomatoes, cut in half
3-4 tablespoons of the Fajita Seasoning Mix
3 tablespoons of water
Sprinkle of red pepper flakes
Olive oil

DIRECTIONS
In a bowl combine 1 tablespoon of the
Fajita Seasoning Mix and a few tablespoons of olive oil. Add in the steaks and let them marinade in the fridge for at least an hour.
20140122-214756.jpg20140123-205718.jpgIn a hot oiled pan, add in the peppers, onions, baby corn, tomatoes, 2 tablespoons of the Fajita Seasoning Mix and the sprinkle of red pepper flakes.

20140122-221140.jpgFry them up till they are tender. Add in the water and let simmer for a couple minutes to thicken a little. When they’re done they’ll look like this. Set the veggies aside.
20140122-221215.jpgIn another hot hot hot oiled pan fry up the steaks, you want them medium rare, but a good cooked outside. Yum. Slice them up into thin strips

Sprinkle the prawns with 1/2 – 1 tablespoons of the Fajita Seasoning Mix, depending on how much flavor you like. Fry them up in a hot oiled pan. Don’t over cook them tho. Chewy.
20140122-215103.jpgPlate with 1 cup of hot rice, some veggies, sliced steak, prawns and then add a little of your chilled Avocado sauce.
20140122-215128.jpgThen enjoy!
20140122-215206.jpgOk obviously if I had nice big bowls these would be Steak & Prawn Fajita Bowls but…. Hubby was doing me a favor by washing a football field of dirty dishes for me. { I’m kinda famous for dirtying every dish in the house… Yikes!!!} he ended up breaking 1 of 2 of my nice bowls. He apologized, I said it was ok, just a dish… But then not 3 minutes later… BOOM, there goes the other one. “Like really?!?!?” Hahahaha. So there you have it, Steak & Prawn Fajita Plate!
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Fajita Seasoning

Hey Guys!  I had been using a fajita seasoning mix recipe that I got a few years back.  I had posted about some yummy Chicken Fajita’s back in 2012 and I’ve been using this combo ever since.  I just came across one that sounds even better on Food.com.  In previous years I had used those Old El Paso packets when I made fajita’s and this one claims to be alot like it if not better.  I am making some fajita’s tomorrow night for dinner, shrimp ones, chicken ones and some steak ones.  Only because I can’t settle for just one kind.  I just made up a batch of this seasoning and I am going to give it a go tomorrow.  I have high faith that this is a keeper.
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Here’s the recipe!

FAJITA SEASONING
2 tablespoons – cornstarch
4 teaspoons – chili powder
2 teaspoons – salt
2 teaspoons – paprika
2 teaspoons – sugar
1.5 teaspoons – chicken bouillon crushed
1 teaspoon – onion powder
1/2 teaspoon – garlic powder
1/2 teaspoon – cayenne powder
1/2 teaspoon – cumin

Mix it all together and keep it in a dry container. 

Approximately 2 tablespoons of this mixture equals a packet of that store bought stuff. 
This recipe made just over 6.5 Tablespoons.

This will save you money too as those packets can start to add up after a while.

Please give it a try! 
If you do make it, please leave me a comment below and let me know what you think. 

I will be writing a new blog tomorrow after I make up these fajita’s so I’ll have a final verdict for you soon.

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Love Haleykins
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Bruschetta Chicken on Spinach and Avocado Salad

20140118-220113.jpgLook at it all steaming and juicy up there. My photos are aways rushed and half assed because I’m anxious to eat it! Haha. #bloggerproblems

I made my Bruschetta Chicken again. I baked it in the oven this time, because the air is thick and the fog is heavy and I really don’t want to be out by the BBQ right now.

I make this often it seems but I added a little twist by putting it on a salad this time. It’s that good. Plus, I need to eat more green veggies.

Fresh Spinach is a favorite in our house.
20140118-220133.jpgSince I decided to do a salad with the chicken this time, I got to work on the tomatoes and dressing the day before so it had lots of time to marinade together.

Start by chopping up and deseeding 4 Roma tomatoes, into small even pieces so they stay on the chicken nicely.

Add in 2 Premade Homemade Garlic Balls or 4 or 5 minced garlic cloves.

I used 1 full packet of fresh basil and about half of another one {rolled and sliced, chiffonade style}.

But the good thing about cooking and the reason I find it so hard to post specific recipes is that… it’s always up to you, as to how much of what, you add. Your palate is different than mine and the joy of cooking is making it your own Fo Sho! Whoa, ramble, where was I? Oh ya the tomato mixture…

K, add in some coarse sea salt and about a cup and a bit more of the balsamic vinegar. Give it a good mix and then refrigerate it over night.
20140118-220141.jpgDay of dinner!

Butterfly 4 boneless, skinless, chicken breasts {see how in my previous Bruschetta Chicken post done a few months ago}

I then scored them and drizzled on some balsamic and popped those bad boys in a preheated 400 degree oven for 25 minutes. After this time I cranked the heat up to 425 and left them for another 5 minutes.
20140118-220208.jpg15 minutes after you’ve put the chicken in you’ll want to prepare the basic salad. This is made up of fresh baby spinach leaves, cubed avocado {this is why we wait 15 minutes. Don’t want your avocados to brown on you.} and some more chopped up Roma tomatoes.

Next pull out your marinaded tomatoes. With a spoon take some of the liquid, the oh-so-yummy, garlicky, vinegary, tomatoey goodness, and drizzle it over your salad. Some might want to add some olive oil but I don’t see the point. It’s not needed!!

My phone starts wailing “I’m Different by 2 Chains signifying that the chicken is ready for toppings. I let it play for a few beats and jam out obviously, before taking it out of the oven.
Reduce the heat back down to 400 degrees.

Sprinkle some mozzarella cheese and heap on the marinated tomatoes. I think I get them close to an inch high. Completely cover the chicken with the tomatoes, in my opinion this is the best!

Bake in the oven again for about 10 minutes keep your eye on em.
Tomatoes stay fairly fresh and juicy.
20140118-220218.jpgWhen they’re done they look like this. I know, I can’t believe the cooking sheet actually comes clean after this, but it does, to some degree… LOL

Now, I like to find my biggest knife and chop up the chicken into lengthwise strips on a cutting board. Lift the cutting board and swipe that juicy, hot, steaming chicken onto your oh-so-fresh salad.

Need I say more? No, I thought not.
Now grab a fork and dig in.
You have waited long enough.
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Sushi with Hay

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First toast your seasame seeds in a hot pan.  Just toasty not too toasty.

Rinse your uncooked sticky/sushi rice for a few minutes until the water runs clear.  This gets rid of all the starch that can burn.

2 cups of uncooked rice and 2 1/2 cups water in the rice cooker and when it’s done add about 2 tbsp of rice vinegar to season the rice.  Don’t forget this step or your sushi will taste like rice and not sushi.

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Avocados, cucumber and crab meat for the California rolls.  Don’t cut your avocado too early or it will brown on you.  Cut the cucumber into strips as wide as the roasted seaweed wraps.  Cut the crab sticks in half

20140113-231321.jpgI used the big jumbo prawns.  Raw, peeled and deveined with the tails on.  Make 2 or 3 small slices on the bottom side of the prawn to help keep them straight when frying and not curling up tight like they like to do.  See the pictures above. I made my tempura batter exactly as the instructions said on the package but what I got was so thick and doughy… so I added more water but I could have added even more…. mine were awful at first and my oil was way too hot….. by the end of it they turned out much better but nothing like the picture they had…. I’ll keep practicing… Practice makes perfect after all.  Hubby says… “why are you taking pictures of the burnt ones?”  well, because, that’s what happens when you are trying something new.  You fail and then you learn how not to fail…. IMPROVE.
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This is the Tempura I bought… Yup, Cock Brand Tempura…..20140113-231352.jpg

I made a spicy mayo for the Dynamite Rolls.  Very basic, Mayo and Srirracha sauce… mix it up.  Put it in a baggy for easy piping and snip the tip before using.

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Wrap your rice mat with saran wrap otherwise that rice will stick to everything.  Including your hands.  A tip…. rub your hands with a bit of mayo…. like lotion,  creates a barrier and nothing for the rice to stick to.

Next place your roasted seaweed on the mat.  Cover it with some rice, I use the back of a flat wooden spoon to help smooth it out.  Then sprinkle the rice with the toasted seasame seeds.

Now you can choose to flip it so that the rice will be on the outside of the sushi roll or you can leave it and the seaweed is on the outside.  I actually like them with the seaweed on the outside more.  Make a few of each to keep the presentation pretty!

Layer with cucumber, avocado and crab.  Roll em up and roll em up tight.  Practice makes perfect for this as well.  TIGHT!!!!

Rinse a sharp knife under water or a light spray of cooking oil and slice the ends of the roll first.  then cut the main section in half and then cut those halves into smaller pieces.  Depending on your preference.  Plate them!  Yum

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For the Dynamite rolls you do the same thing as before, rice on the mat, sprinkled with seasame seeds.  Now here’s where you at a squirt of that spicy mayo lengthwise to the rice, add cucumber, and avocado and I add 2 of the prawns tails out.  Roll it up, TIGHT and  cut the same way.  Ends off, then in half, then into smaller pieces.20140113-231912.jpg

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Meatloaf Macaroni Cupcakes, Mashed Potato Icing, Bacon & Green Onion Sprinkles

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Oh yes! Recipe/directions to follow but you get the idea. These had macaroni noodles in them, onions and even a cup of grated carrot. Super yum!

Love Hay
XoXoX

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Sushi and Chicken

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First attempt at Sushi in years…. Need more practice. It all tasted good though!

Challenges need to be beaten. Always try to improve and learn.

Love Hay

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