Delicio Recipe List

I doubled this recipe and baked two loaves of this lemon blueberry bread for the first time today, somewhat of a risk since I'd never tried it before, and I think I'm in love! I love lemon, and this has a ton of lemon flavor, plus the combination of tart and sweet is perfect. The soft texture of the bread is just right. This is definitely not the last time I will make this sweet bread. I found this recipe on the Glorious Treats blog . 1 and 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/3 cup unsalted butter, melted 1 cup sugar 2 eggs 1/2 teaspoon vanilla extract 2 teaspoons fresh grated lemon zest 2 tablespoons fresh lemon juice 1/2 cup milk 1 cup fresh or frozen blueberries (I used fresh) 1 tablespoon all-purpose flour Lemon glaze 2 tablespons butter, melted 1/2 cup powdered sugar 2 tablespoons fresh lemon juice 1/2 teaspoon vanilla extract Preheat oven to 350 degrees and line a 9"x 5" loaf pan with parchment paper (or lightly grease with but...

Its raining strawberries, quite literally I have to say, the usually almost 110 Ruffiya strawberries is now down to 30.  (1 dollar is roughly 15 ruffiya) So you can imagine everyone is flocking to the market to get themselves a  punnet of strawberries.  Pancakes are also a big favorite in my home, but I usually make them during holidays or during the weekends. This version of  pancakes are  much more healthier. I  was inspired after seeing Nigella's oat pancakes  on her latest series Simply Nigella.   I made my version  using my  trusted pancake batter mix from a previous post. The banana was  an extra addition just to get my little one to have bananas , he never seems to be able to finish his morning banana ,( some how its his Mumma who has to finish it for him.) You can serve these pancakes with the strawberry compote recipe or  some honey or syrup and even some regular jam Recipe : Oats And Banana Pancakes with Strawberry Co...

Photo from my friend Brian at Hot Sauce Daily Here's another one of the recipe from my book, "Mama's Cookbook". As I wrote the other day, Mama loved seafood, but didn't have it very often growing up because of the cost. Unless you lived on the coast and caught your own, seafood was impractical and  definitely  a luxury item that struggling families could not afford. Mama made friends with a new girl in school. She was Catholic and Mama didn't know about their rites and rituals. The first Friday that she spent the night at her friends house, they had shrimp for supper. She was in love with seafood! She loved her new best friend, and Fridays were a treasured meal with her!  I was named after her best friend, Lynda! So the few recipes of Mama's that include seafood, I certainly do treasure! I hope you enjoy this one! Notice the note at the bottom. If you are not familiar with my cookbook, Mama jotted notes down for me on recipes before giving them to me. The...

This soup recipe is similar to my Split Pea & Cruciferous Veggie Soup but includes less peas and more cruciferous vegetables ~ and it includes water chestnuts for some added crunch. Also, the vegetables are not chopped in a food processor but cut into chunks. My husband loves this soup! The recipe makes a big batch so it serves as our lunch/dinner staple for the week. Like most soups, it gets better with age. Enjoy ;o) Ingredients : 16 ounces dried green split peas 12 cups water 2 bay leaves 2 teaspoons dry mustard 3 teaspoons Mrs. Dash original blend salt-free seasoning (or your favorite seasonings) 2 cups brussels sprouts, thinly sliced 2 cups cauliflower, cut into small florets 2 cups collard greens, roughly chopped 2 cups turnips, peeled and cubed 2 cup bok choy, sliced 2 cups rutabaga, peeled and cubed 2 cups carrots, peeled and cubed 2 cups celery, cubed Salt and pepper to taste Directions : Place first 5 ingredients in a large soup pot and bring to a boil. Reduce heat and ...

A group of us are participating in the  Food In Jars Mastery Challenge  hosted by Marisa at  Food in Jars  and the first challenge was MARMALADE. It was so fun to participate and the results that the other participants came up with were awesome! Check out the recipes and pictures below! If you would like to try your hand at making marmalade and not sure where to start, check out  Marisa's great tips on Marmalade Troubleshooting !  My friend Mary also joined in the fun. She is the Canning Queen around here! In her blog post  Marmalade ~ January Challenge   on Cooking with Mary and Friends , she stated: "We all learned a few things from the others too, and everyone cheered on everyone else as their trials and tribulations were acknowledged. Everything from how adding liquor makes the marmalade take longer to jell and set up, to burning the pot ruining a batch happened, but no one got discouraged; they just tried again!" YES!  I was the one...

I wanted some cornbread pudding, but I didn't have exactly what the recipe called for. I came up with a second version, and it's even better than the first! Yay! 1 can Corn 2 small Onions 2 Eggs 1 cup Heavy Cream 1/2 stick Butter, melted 1 package Jiffy Cornbread Mix 1/2 tsp Garlic Powder Salt and Pepper to taste In a large bowl, combine the first five ingredients. Stir in cornbread mix and seasonings. Pour into a greased 13X9 baking dish. Bake, uncovered, at 350� for 40-45 minutes or until a knife inserted near the center. Serve warm. 

I am so excited to day!!! Woke up to find that my interview to TheDailyMeal.com has been  uploaded and still cant believe it!! You can click here to take a look. I  love these!!!  Its a great way to get some dairy product to kids who hate milk and  some fruit.  A friend of mine tried this and  agreed it was yummy, said it tastes like ice cream.   Ice pops are always a real treat for my boys and its something I try to make  during holidays, and for hot weekends  for them to enjoy. You can use fresh or frozen strawberries. Recipe :  Strawberry yogurt Pops Makes about 6 1 cup frozen or fresh  strawberries 125g  tub plain yogurt about 4 tbsp sugar( if you want it less sweet use less sugar) 1/2 cup milk Place everything into the blender and blend till smooth. Pour into ice pop moulds  and secure the  sticks in and pop into the freezer to freeze. Pour or plunge into a hot water bowl so you can easily remove the ice pops. E...

"A much requested chicken recipe! Easy to double for a large group. Delicious!" Ingredients 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 12 skinless chicken thighs Add all ingredients to list Directions Prep 30 m | Cook 1 h | Ready In 1 h 30 m Recipe by: Walmart In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clea...

Recipe by: Chef John "Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!" Ingredients 1 (3 to 3 1/2 pound) whole chicken 2 1/2 quarts cold water 1 large carrot, cubed 1 stalk celery, chopped 1 onion, chopped 3 sprigs fresh thyme 1 bay leaf 2 tablespoons all-purpose flour, or as needed salt and freshly ground black pepper to taste 1/2 teaspoon cayenne pepper, or more to taste 1/2 cup creme fraiche 1/2 cup milk 2 teaspoons chopped fresh thyme leaves 2 eggs 2 cups self-rising flour 4 sprigs thyme, for garnish Directions Prep 15 m | Cook 1 h 45 m | Ready In 2 h Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chi...

"Easy, beginner pot pie that your family will love." Ingredients 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 3/4 cups chicken broth 2/3 cup milk 2 cups chopped cooked chicken 1 (14.5 ounce) can peas and carrots 1/2 (15 ounce) can whole new potatoes, drained 1 (15 ounce) package prepared double-crust pie pastry Directions Prep 10 m | Cook 40 m | Ready In 1 h 5 m Preheat oven to 425 degrees F (220 degrees C). Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture. Press one pie pastry in...

For some reason dozens of my friends are talking about Corned Beef this week. If you've been around me at all, you know that my favorite sandwich is a Reuben! I am so ready for some corned beef to use in all my Reuben recipes! Normally, I would cook a corned beef brisket in water on the stove with some cabbage and potatoes. This time I wanted to roast it and slice it thin for Reubens. So, I drained the liquid off and cooked it according to the roasting directions on the package... 350 degrees and 1 hour per pound... then let stand for 15 minutes... I actually let it cool more to be  able to handle it and retain the juices. loaded up on my slicer and sliced as thin as possible... All sliced except for that one chunk and I have plans for it :-) Buuuuurrrrrrppppp! Yum, that was good! NOOO! I didn't eat it all! (OH! I did eat the crumbs on the plate! I am human ya know! :-) I plan on trying lots of Reuben Recipes this week... I'll start with sandwiches! :-...

My mother made huge batches of delicious Beef and Vegetable Soup when I was a child. If she used a recipe, I never saw it. This recipe is similar, although it includes some additional vegetables (i.e., leeks, parsnips and hominy) and just a touch of ground cloves, which give the soup a pleasant distinctive smell and slightly sweet taste. Yield: 7-8 quarts 1 1/2 pounds lean beef (boneless), cut into bite-sized pieces 1 tablespoon olive oil 2 teaspoons salt   1 pound (about 4 cups) cabbage, thinly sliced 2 yukon gold potatoes (skins on), cubed 2 leeks, dark green ends cut off and discarded; white and pale green part thinly sliced 6 carrots, peeled and cut in half lengthwise and then cut into  2" pieces 6 stalks celery, finely chopped 1 large parsnip, peeled and cubed 1 large green pepper, finely chopped 1 28-ounce can fire roasted tomatoes, undrained 1 6-ounce can tomato paste 1/2 small package of frozen baby lima beans 1/2 small package of frozen cut green beans 1/2 small packa...

I am participating in a year long  Food In Jars Mastery Challenge  hosted by Marisa from  Food in Jars  and the January challenge was marmalade! I have never made marmalade. I have made all kinds of jellies, jams and preserves. Marmalade is basically the same, but they have a citrus base of orange, lemon, lime or other citrus fruit. I chose lemon to pair with the figs I had in the freezer! 6 cups fresh figs 3 lemons (scrub well) 6 cups sugar* Cut the stems off the figs and cut into quarters. Cut the rind off the lemons and slice into small strips. Add the juice and a little water to a pan and simmer until the zest/rind is soft. Pour the figs into a heavy based preserving pan. Add the lemon mixture and simmer until the figs are soft and break down a little. Add the sugar and let it dissolve before bringing up to a rolling boil. Boil for about 30 minutes or until it has reached the setting point (220 degrees). Carefully ladle into sterilized jars and put on the lids....

"Nammi !,  I left a new kind of fruit in the fruit basket downstairs  " came   my father's voice,  as I  crossed his  clinic to go inside the house. My father loves to visit the market and now a days the market is brimming with  fresh fruits exported from abroad  and sold by an expat working( yes I am being sarcastic here)    " The shopkeeper said it was a kind of pear"  he added.  I discovered he had bought a whole bag of Quince. He wasn't very happy to find out from me that the fruit was inedible on its own eaten whole as it was pretty tart but best eaten cooked either in sweet or savory dishes.  Click here to find out more about Quince and how to cook it here Quince I have never cooked or seen a Quince before except online and in books so was pretty excited.  I discovered it was pretty difficult  to even cut through them  as they were pretty  hard fleshed.  I found a recipe for poaching  ...

The most succulent dessert bars you'll ever have with a tropical flair that's simply decadent... Servings: (12) Prep: 15 Mins. Bake: 35-40 Mins. INGREDIENTS Wet: 1/4 cup unsalted butter, melted 1 cup granulated sugar 1 egg, beaten 1 teaspoon vanilla extract Dry (sift): 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 teaspoon double-acting baking powder (or regular) 1/2 teaspoon baking soda 1 cup all-purpose flour Add: 2 medium, ripe bananas, peeled and mashed 1 (8-oz. can) crushed pineapple, drained 1/2 teaspoon finely grated, lemon zest Topping: 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon METHOD Preheat oven to 350 degrees. Spray with baking spray a dark 9 x 9 square pan with cooking spray; set aside. In a medium bowl, use a hand mixer to combine melted butter and 1 cup granulated sugar. Add beaten egg and vanilla extract; mix to combine (while scraping sides of bowl) until light and fluffy. Place a sieve over wet ingredients and sift cinnamon, salt, baking pow...

I was thumbing through a few old church cookbooks and an old Hometown Recipes book and came across my Aunt Dot's recipe for "Cheese Pennies". They are much like cheese crackers or cheese straws. I decided to make some and make more of the family recipes in these books! It's fun seeing the names under each recipe and remembering these women and a few men too! 1 lb extra sharp cheddar cheese, grated 1 stick butter 1 1/2 cups all purpose flour 1 tsp salt 2 tsp baking powder 1 cup chopped nuts * 1/4 tsp cayenne pepper Mix grated cheese with room temperature butter. Add the rest of the ingredients, and mix well. Divide dough into 4 balls. Roll each ball into a 6"- 8" log about the diameter of a penny. Wrap in plastic wrap. Refrigerate overnight. Slice into pennies and bake on parchment paper for 15 minutes at 325 degrees. Yields approximately 12 dozen. * I don't use nuts in mine, but I wanted a little crunch so I added 1 cup of rice crispy cereal. Shared on M...

Last year I joined this small group of Muslim food bloggers on facebook and met some lovely ladies from different countries, all sharing the same love for cooking and food.  To make  it more fun and entertaining and gain more knowledge  , they have started different challenges for each month. For this  month's challenge they asked to make something using dates. Everyone in my family likes dates, the boys love to snack on  them . Dates are packed with so many goodness , my mom has made it a habit of hers to eat 7 dates  early morning on an empty stomach. For this challenge I have the perfect recipe, a Date , Banana and peanut butter smoothie!!  I  love smoothies and even the boys enjoy them for their mid day snack time, when I make it.    So I came up with this combination of bananas, dates and peanut butter. It was quite rich , hubby thought it was a bit too sweet cos the first time I made it I used a little dark brown sugar to  swe...