Its Pronounced MO-HO not Mojo

Flavorless chicken and tough pork, all wonderful things to ruin dinner with. Its completely avoidable, just marinate some of the meats (and even vegetables) before you cook them to make them jump with flavor.
For some delicious Mojo Pork (or chicken or beef or fish...)
2 Cups of Lime Juice
1 Tblspn. Salt
1/2 Tblspn. Pepper
(You can add chili pepper flakes or hot peppers too)
1/2 cup chopped fresh parsley (1 1/2 Tblspn. dried)
1 Cup Olive Oil
(Mango Juice/ Nectar is GREAT for this too! 1/2 Cup)

Place your meat of choice into a container with the marinade and leave it in the fridge overnight. ^_^

GRILLING TIME

Its summer, the time to fire up the grill and start grilling!

Here are some helpful tips to some good grilling.

Lamb- Keep it flavorful and moist and medium rare or just below well done.

Marinades and Rubs: Lavender, Rosemary, Salt, Pepper, Olive Oil, Ginger, Salt, Pepper, Spring Onions, Soy Sauce, and some Red Wine and marinate Over night.

Beef- Simple is key, and medium rare is best.

Marinades and Rubs: Salt & Pepper (thats all ready enough seriously but if you want more...) Sea Salt, Pepper, Garlic Powder, Paprika, Dill Seeds, Onion Powder

Chicken- Freshen it up with some herbs, and NEVER over cook.

Marinade: Tarragon, White Wine, Salt, Pepper, Lime Juice, LOTS AND LOTS OF OLIVE OIL (Marinade Over Night)

Shrimp- Be careful not to over cook, and use citrusy marinades.

Marinade: Lime Juice, Pineapple Juice, Salt, Pepper, Cilantro, Olive Oil

Image thanks to: kitchendaily.com ^_^

Thai Curry Sauce and Broiled Cod

Ah yes, the notorious Thai Curry. It can be spicy as all get up or mild and sweet like a freshly picked Peach. Still, most people don't know how to make this AMAZING sauce.... and it goes great on just about anything really. Seriously give it a try!


For the Thai Curry Sauce:


1 Can of Coconut MILK!!!!! (DONT YOU DARE USE COCONUT CREAM!)
2 Tblspn. Curry Powder
1/2-3/4 C. Cream
1 Tsp. Tumerac
Salt and Pepper to taste
3 Pieces of thickly cut Ginger (about 1" all around and 1/8" thick)
2 Tblspn. Oil (Canola or Soy preferably)


OK, lets begin. First, add the oil to a nicely heated pan and sautee the ginger until it is golden brown and aromatic. Then put in the can of coconut MILK, and make sure you have shaken it up well first. Then add in the curry powder, the tumerac, salt and pepper. Once this comes to a boil, add in the cream and bring it back up to a boil and taste. Adjust seasonings to your liking and serve on top of or stir-fryed with just about any thing.


For some great and simple broiled/ baked Cod you will need

4 Pieces of Cod
Salt & Pepper
4 Pads of butter
1/4 C. Olive Oil
4 Pinches of Tumerac
4 Pinches of Paprika

and A large baking sheet/ pan

Line your pan with either parchment paper or aluminum foil (not necessary but I am not one for scrubbing pans when there is company around.) Then add the olive oil and coat the bottom evenly. Place the 4 pieces of fish down on the pan and sprinkle salt, pepper, tumerac, paprika over the tops of them. Then Place the butter pads on top and send them into a 400º oven for 15-20 minutes per inch thick. Most of the Cod i get is precut into 1 1/2 inch pieces and i haven't seen them much bigger or smaller than that so I am going to assume that its safe to say about 20-25 minutes.

Once it reaches 20 minutes keep checking it because you do not want your Cod to over cook. I can guarantee you that you will not like dry fish ESPECIALLY Cod.

Once it's done, take it out and cover it with aluminum foil (heres the trick if you used foil to line your pan: just pull the foil over it and wrap it up.) So that the fish has about 5 minutes to rest. Then SERVE AND ENJOY!

-Happy Cooking and Good Luck!

Red Skin Potatoes withThyme and Cheddar

Red Skin Potatoes withThyme and Cheddar : Probably one of the best things, i've thrown together this week. It was so fast and simple and I was in need of trying to get rid of a 20lb bag of potatoes (thanks to the Asian parents buying from Costco.) Anyway, the thyme, cheddar, and butter bring out the red potatoes rich and smooth starchy flavor out so well. This is a dish you must try, and its great if you are in a pinch!

You will need:

8-10 Small Red Skin Potatoes

2 Cups Cheddar Cheese

2 Tblspns. Butter

2 Tblspns. Thyme

1 Tblspn. Parsley

1 Pinch of Paprika

So first off, wash of those potatoes really well and slice them into halves. Place them into boiling water and let them cook until fork tender. Then, melt the butter in a nice large sautee pan and place the potatoes in cut side down until brown, add in the thyme and the parsley at this point. When all the potatoes look golden brown take them out and place them onto a nice serving/ baking dish and cover them with the cheese and the pinch of paprika. (If the cheddar doesn't melt you can always throw it into the oven for a few minutes or into the microwave)

Enjoy! ^_^ This recipe Serves 4 Appx. Cook Time: 20 Minutes

Saffron Rice withHerbs : This was something I created because my family decided to throw Barley into the brown rice we had and I'm not a big fan of it. It was some whole grain mixture.... needless to say I ended up making my own rice.

Ingredients list:

6 Cups LONG GRAIN RICE COOKED (Yes you have to use long grain rice for this recipe, sorry) (I am going to assume that you know how to cook rice, if not please leave a comment or message me and I will make a video of how to make rice.

*Cook 1 Teaspoon of Saffron with the Rice*

3 Tblspns. Chopped Fresh Parsley

1/4 Tsp. Turmeric

Salt and Pepper to taste

Basically, just fluff the rice up with a fork and add in all the ingredients. This recipe seriously couldn't be any easier. Fast and simple, enjoy! I love using the sauce from the Red Wine Chicken on here too. ^_^

Red Wine Chicken

Red Wine Chicken : So this was a recipe that i ended up developing because i felt like having Coq au Vin but i didn't feel like waiting 4 hours for it to cook traditionally.

You need 4-8 Pieces of Chicken Bone In

2 Cups Red Wine (Merlot or Cabernet-Savigon)

2 Cups Port

Salt and Pepper to taste

2 Tblspn. Chopped fresh Rosemary or Dried

1 Tblspn. Chopped fresh Parsley

3 Tblspn. Good Olive Oil

2 Tblspn. Butter (unsalted)

2 Tblspn. Worcestershire Sauce

1 pinch Paprika

1 Cup Chicken stock

First, get your pan nice and hot and make sure that its slightly deep. A nice deep sauce pan works great for this. Add in the olive oil and put in the chicken, its ok if you dont season it with salt and pepper first because we want the chicken to soak into the chicken. Once the chicken is in and browned on both sides.

Then add in both the red wine and the port and let the alcohol simmer out a little bit, then immediately add in the rosemary and the parsley. You want the alcohol to bring out the rosemary and parsley and rehydrate them a little bit. Also, at this time, add in the chicken stock, salt, pepper, paprika, and worcestershire sauce. Cover and cook for 20 minutes until chicken is tender and cooked. Once the chicken is cooked add in the 2 pads of butter to give the sauce a nice gloss.

I love making this dish because its homey and very comforting. Its great for a rainy day or a cold winter nights dinner. Please enjoy!

Recipe Serves 4-8 Approximate Cooking Time: 30 Minutes