Adobo Chicken

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Welcome to Schooner Pixie’s Kitchen!!

Authentic Adobo Chicken

Ingredients:

9 chicken thighs (you can also use duck, skin on Chicken Breast or Pork)

salt and pepper to taste

1 tbsp vegetable oil

1 large onion, sliced

8 cloves garlic, minced

1 cup seasoned rice vinegar (if not seasoned, use a little sugar to taste)

1/2 cup soy sauce, or to taste (this is a fairly salty dish, so if you’re not into that kind of thing, add less and adjust later)

1 1/2 cups chicken broth

2 tsp sambal chili sauce, or other hot pepper sauce to taste

2-4 bay leaves

First you paint on a coat of Extra Virgin Olive Oil on to each chicken thigh skin side up.

Paint Extra Virgin Olive Oil unto Chicken thighs

Paint Extra Virgin Olive Oil unto Chicken thighs

Heat up your pan at about 7, put in your chicken skin side down to make the skin nice and crispy! Turn to brown the bottom of the breasts are browned.

Chicken is turned skin side up, to brown the bottom of the thigh!

Chicken is turned skin side up, to brown the bottom of the thigh!

       Remove from chicken from the pan and set aside. Add diced onion to the pan!

Diced Onion

Diced Onion

Add chopped garlic!

chopped garlic added

chopped garlic added

 

Add Seasoned RiceVinegar, Soy, Chicken Stock and Sambala!

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Adding soy, stock, vinegar and sambala

 

Add Bay Leaves

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Bay Leaves added

 

  When all these steps are done add the chicken you set aside. Cover and cook on medium 5, simmer for 1 hour 20 minutes. In the meantime you can make your rice and veggies that you want to go with it.. We ate corn and basmati rice! Honestly it was so easy and so delicious that we will be cooking this again!  I didnt get a picture of everything we ate but here is a shot of the main dish! 🙂

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I hope that you are enjoying these dishes and that they are inspiring you to cook new things. Next up we are cooking up an essential oil in our house “Chili Oil” it is super easy and can be used is so many recipies!

If I don’t get a chance to blog again before Christmas I want to wish you and yours and very Merry Christmas from our house to yours, Cheers!

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“My own idea, Asian inspired sliders!!!”

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     Hey there everyone! I know it has been awhile since I blogged last. I know because my ideas and photos are starting to pile up.. Ahhh. With Christmas just around the corner things have been busy here at the Parsons household, Happy but busy! 🙂

     This idea came to me from watching Anthony Bourdain’s show,  No Reservations.. This is a great show where he travels all over the word trying out food specific to that region. Funny thing is this show was done in Vancouver, B.C. where a very innovative entrepreneur opened up a roadside stand serving Japanese inspired infusion food selling hot dogs, and sausages…. This show gave me an instant craving, and an idea, Asian Inspired Sliders. 

     So my first try at this recipe turned out pretty good but second time around I would tweak the idea just a little, that is the recipe I am giving you today. Read on because this is super easy and a great way to impress your friends and family! Sliders are always a hit and you can do to them pretty much whatever you want to.. Maybe this will inspire you to create a slider of you own! What you will need are some of the things we put into the noodle bowl, which works out great by getting two birds stoned at once or should I have said killing two birds with one stone.. 😉

Ingredients:

  • 1 bag of picnic buns or any rolls you may want to use for your buns, cut them in half.
  • 1 lbs ground beef
  • 2 tbsp sesame oil
  • 1/2 tsp fish oil
  • 1/2 tsp soy
  • 1 egg yolk
  • 3 green onions chopped
  • Kosher Salt & Pepper to season
  • 1/2 sheet of nori paper
  • Handful of Beansprouts rinsed off under cold water
  • Handful of sliced red onion rings
  • 1/2 cup real mayo
  • Wasabi as much or as little as you desire

In a large bowl mix together your ground beef, sesame oil, fish oil, soy, egg yolk and your green onion, mix and set aside.

Meat mixture

Meat mixture

In a small bowl make your Wasabi Mayo by combining your Mayo and Wasabi adding as little or as much as you desire. For me I bring on the heat, it is a nice mix when you combine it with the slider.  Set this aside. Cut your red sliced onion rings, and buns in half and rinse your bean sprouts off under cold water!

Everything is prepped

Everything is prepped

    Turn a large skillet on to 5 or 6, adding very little Extra Virgin Olive Oil to grease your pan. I always use a cast iron for burgers and they cook just prefect. Start making your slider patties and add to the heat skillet until they are done, not over cooked!  Remove them from the heat and tent to let them finish their cooking and reasorb their juices. Let them tent for 5 Minutes.

The sliders are cooking

The sliders are cooking

When the sliders are cooled off, its time to assemble them, put some Wasabi Mayo on the top bun, then add the slider to the bottom bun. Adding to them your onion rings and a few bean sprouts! What I didn’t do this time that I will do for sure the next time is add thinned slices cut  up nori paper, for texture and for presentation. Serve with potato wedges or french fries!

This is the final product hot off the press and pretty good I might add!!

Hot off the press!!

Hot off the press

Next up another authentic recipe this time coming from the Philippines, 

              Adobo Chicken !                                                                                               

I made this one with John and we all loved it and it is so easy we will definitly make it again.

So see you soon, in the mean time, be safe and enjoy all the Christmas Cheer!!

Homemade Spaghetti & Focaccia Bread

Homemade Spaghetti & Focaccia!!

  I took a few days break from blogging and now I am ahead of the game with a few new recipes that we have tried out! Our own creations that are new to us and will definitly be new to you! Today I am going to show you how to make an old family favorite, Spaghetti Sauce and Homemade Focaccia Bread, which was a great replacement for your traditional garlic bread.. It was super easy to make and it turned out delicious 🙂 Here goes..

To Start the Sauce:

Before I fry my meat, I always prep my veggies, which includes:

  • 7 Cloves of Diced Garlic
  • 4 peppers diced can be any color
  • 2 large onions
Veggies are prepped

Veggies are prepped

Fry in your pot 1/2 lbs of ground pork and 1/2 of ground beef. Traditional style recipies also calls for veal so if you wanted to switch up your regular ground beef with ground veal that works too. Season with Salt & Pepper and add a little worcestershire sauce, and dried chili flakes.

Frying the meat!!

Frying the meat!!

When the meat is fryed add your prepped veggies.

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While the veggies are cooking I always open my large can of San Marzano Tomatos.. put them in a bowl where I crush them with the immersion blender!

The best tomato's to use for a sauce.. these can be purchase at Costco for super cheap!

The best tomato’s to use for a sauce.. these can be purchase at Costco for super cheap!

Hitting them with the immersion blender for a smooth tomato sauce!

Hitting them with the immersion blender for a smooth tomato sauce!

Add your purified tomatos to your veg and meat. Then add 1 glass bottle of purified all San Marzano Tomato’s with basil.. We also get these at Costco. Add 2 tbsp of sugar for sweetness and about 4 bay leaves. Season with Salt and Pepper, Stir and let simmer until it tastes how you want it to!

For this spaghetti I just happened to use fresh pasta that i bought on sale for 1.99 at the Sobeys.. Carter and I both really liked it however the chef in the house John really prefers Smart Spaghettini pasta.. which is also just as good!

Fresh Pasta

Fresh Pasta

Cook Pasta in salted water with a dash of Olive Oil drain, but do not rinse so it remains starchy.

Put Pasta on a plate, add the sauce and if you like add Parmasean cheese Enjoy!!

The Final Product Delicious!

The Final Product Delicious!

Easy Homemade Focaccia Bread

    I have made this 2 times and really like it because it is easy and you can put any topping on it you desire!!

  Ingredients

  • 1 3/4 cups warm water
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • 5 cups all-purpose flour, plus additional for kneading
  • 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
  • 1 cup extra-virgin olive oil, divided

  Directions

     Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl combine the flour, 1 tablespoon of kosher salt, make a well, add in well 1/2 cup olive oil and the yeast mixture. Take mixture from the side adding to the liquid in the center.  Once the dough has come together, continue to knead for 5 to 6 minutes until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

focaccia dough

focaccia dough

Coat the inside of the th bowl lightly with olive oil and return the dough to the bowl.  Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

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Proofing the dough!

Coat your pan with the remaining 1/2 cup olive oil.  This may seem excessive, but focaccia is an oily crusted bread. This is why it is so delicious!

Put the dough onto your pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Yes, this is strange. But when the dough rises again it will create the characteristic of rustic looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

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Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. For additional toppings, I added sprinkled garlic plus and Kraft Parmesan Cheese.  Bake the dough until the top of the loaf is golden brown, for 25- 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

 

This is delicious!!

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 So this is it, this is how I make my family homemade spaghetti and focaccia..

Next up my own creation, Asian Inspired Sliders 🙂

Get your chop sticks ready.. today I am making an Asian Noodle Bowl!!

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“Asian Noodle Bowl”

 

 John and I have been really getting into the Asian inspired swing of things and if you are looking for an easy way to start out, the noodle bowl is the way to go.. it’s delicious, healthy, and I haven’t met a person yet who hasn’t totally loved this dish!! Again I really don’t have a recipe for this.I guess we both really know how flavours work together so a recipe isn’t required.. I also don’t have a play by play this time. It’s that easy you aren’t going to need it. 

With this dish you pretty much season to taste! You can use any type of noodles you want, I normally use udon or dan dan noodles.. but you can use rice noodles or even vermicelli. You can also use your favorite meat, seafood and vegetables. As for the seasoning sauces, you can get them at your local super market or asian market and they are all pretty cheap.

This is how I do it, remember the fun in this dish is making it yours.. just dont go outside of the Asian box and I guarantee it will turn out awesome!

You will need:

  • 1 carton of Chicken Stock
  • 2 cups of H20
  • 3 thinly cut steaks of pork *can be the pre cut, or any cut of pork
  • 2 cups of peeled and deveined raw shrimp
  • 4-5 stalks of baby bok choy chopped, you can use a large bok choy but they have alot more stem.
  • 1-2 med carrots, grated
  • 1 med onion diced
  • 4 cloves of diced garlic
  • Small piece of grated ginger
  • 1 cup of bean sprouts
  • 1 package of noodles of your choice
  • Soy Sauce
  • Sesame Oil
  • Chili Oil
  • Fish Sauce
  • Salt and Pepper to taste
  • 1-2 tbsp of Extra Virgin Olive Oil for frying

 

     To start cover the bottom of your pot with the E.V.O.O., heat and add your chopped pork. Fry until browned. Remove the pork from the pot and put in a dish. Sit aside.

 

Frying the pork

Frying the pork!!

 

     Add some of your chicked stock to the bottom of the pot for braising, to remove all of the dark bits from the bottom. Add fresh onion, garlic and ginger. Cook until traslucent.

     In the mean time prepare you noodles in a seperate pot.

     Then add your Shrimp, the remainder of your chicken stock, water, grated carrots, bok choy, bean sprouts and your cooked pork.  Add your cooked noodles.

     When you have all of this is together it is time to add your seasoning sauces. Soy, sesame oil, chili oil and fish sauce (dont omit the fish sauce, I know some of you are thinking that it is going to be just stinky, it isn’t at all. It adds a flavor called umami, that you can’t get from anything else), also add your salt and pepper to taste. If you are a big Japanese food fan like I am you can also add a little bit of wasabi to your broth for that extra kick…

     So thats all she wrote the dish is done quick, easy and ready to eat!  ENJOY!!

Ready to eat!

From Chop Sticks to a Fork and Spoon, I am going all Italian on you with Homemade Spaghetti Sauce…. until then keep cooking and have fun!!

I would also love to hear your ideas or requests, if you have any feel free to leave a comment or drop me a line at schoonerpixie@hotmail.com

 

 

My kind of baking and a childhood favorite.. Peanut Butter Cups!!

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QUICK & EASY

Peanut Butter Cups!!

 

I remember as a little girl making these with my Aunt Gail.

I loved making them but remember most of all getting to try them out and hoping

there was an extra one for me to eat being that I helped to make them

    and knowing there were 4-5 other boys in the house who wanted an extra one too!!

I love this recipe as it is my kind of baking. Quick & easy and there is no possible way to ruin them!!

You can’t mess anything up by adding to much Chocolate or to much Peanut Butter can you?

These Peanut Butter cups are delicious, however they don’t taste like your traditional Reeses

because they use all milk chocolate. This recipe calls for a both Milk and Semi Sweet Chips.

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1/2 cup (125 grams) creamy peanut butter

2 tablespoons (28 grams) unsalted butter, room temperature

1/8 teaspoon salt

1/2 cup (55 grams) confectioners (powdered or icing) sugar

1 tsp Vanilla Extract

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

9 ounces (255 grams) milk chocolate, coarsely chopped

1 tablespoon (10 grams) shortening

This is how you do it:

Line 18 muffin cups with paper liners or 36 mini muffin cups.

I did 12 large ones

 

 

lined and ready to be filled!

lined and ready to be filled!

 

 

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or just until soft, but not melted (check and stir the ingredients every 20 seconds). Stir in the confectioners sugar.

Melt the chocolate chips and shortening in a stainless steel bowl placed over a saucepan of simmering water.

Melting the chocolate!

Melting the chocolate!

 

When the chocolate is melted. Drop a teaspoon of the melted chocolate into each of the paper lined  muffin cups. Top with a scant teaspoon of peanut butter mixture. Then top with another teaspoon of melted chocolate.

 

Refridgerated and ready to eat!!

Refridgerated and ready to eat!!

 

Refrigerate until set. Store in an airtight container in the refrigerator.

 

Peanut Butter Cups at their finest!!

Peanut Butter Cups at their finest!!

Makes about 18-36 peanut butter cups.

Preparation time 20 minutes.

Thats it, now time for you to enjoy with your

favorite someone.. ❤

 Next up a favorite in our house, Asian Noodle Bowl!!

 

Hearty Corn Chowder and tea biscuits!!!

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Homemade Corn Chowder and Tea Biscuits

Today I tried something new, since it was a rainy day outside I decide to make something hearty, one of my lovers favorite dishes, Corn Chowder and Tea Buscuits (Horray for me they didn’t turn out like hockey pucks this time) will post the link for the biscuit recipe I used following the chowder recipe!

You will Need:

  • 1 med ham steak cut into small pieces
  • 1 can of evaporated milk
  • 1 cup white milk
  • 1 cup of Water
  • 1 carton of Chicken Stock
  • 3 tbsp of butter
  • 1 small-med size squash skinned and cut into chunks
  • 3 cups of frozen corn
  • 1 large onion chopped
  • 4 cloves of fresh garlic
  • 2 lbs of russet potatos roughly skinned and cubed
  • 4 med carrots, skinned and diced
  • Salt & Pepper for Seasoning

 This is my own recipe, so this is how I did it!

   In a large stock pot turned on to 5 or 6, lightly cover the bottom  of the pot with Extra Virgin Olive Oil. Put in your ham, including the center bone that you have chopped up season with pepper and no salt as the ham is already salty. Fry until cooked. remove from pot and put in a dish. Take a 1/2 cup of your stock and braise the bottom of your pan removing all dark bits, add your onions & garlic. Let this cook until the onion is translucent.

Frying the ham!!

Frying the ham!!

     Next remove the ham bone and add your squash, 1 cup of stock and 1 tbsp of your butter. Cover until is steamed and soft enough to mash.

Gettin ready to steam the Squash

Gettin ready to steam the Squash

         For the next step this I used an immersion blender but you can also just use a masher. Add the can of milk and blend/mash the squash until it has a smooth consistency.

Using the Immersion Blender!

Using the Immersion Blender!

     Now you can add the remaining stock, milk & water. Then add your ham, potatos, carrot and corn. Add 2 tbsp of butter and season with salt and pepper to taste. Leave simmer at low heat for about an hour or more until all of your veggies are tender.  I always like to graze the froth of the top of the soup with a spoon or an easier way use a piece of paper towel, it takes away any of the residue from the veggies and really purifies the broth! Just like any stew or chowder the longer it sits the better it tastes.

The Veggies are added!

The Veggies are added!

     The final product turns out totally delicious and very appealing too due to the beautiful looking yellow broth. It’s healthy and hearty and a great meal to feed the whole family. My boys even asked for it in their lunches. You know it’s a hit when 🙂

 

Chowder at it's finest!!

Chowder at it’s finest!!

 

     I will admit to you all that I am not much of a baker, like I REALLY need to work on my baking.. Normally my homemade tea biscuits are better suited for hockey pucks and ven the birds won’t even eat them!! Now thats bad! I made them yesterday and they turned out great.. I got my recipe from http://www.joyofbaking.com/Biscuits.html. Here not only do they give you a great recipe but they show you a how to video that I did not watch! 😉

Biscuit Recipe:

2 1/2 cups (325 grams) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 tablespoon (14 grams) granulated white sugar (optional)

1/2 cup (113 grams) coldunsalted butter, cut into small pieces

3/4 cup (180 ml) milk

1 large egg, lightly beaten

Topping:

1 large egg, lightly beaten with 1 tablespoon milk’

 

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

Place mixture on a lightly floured surface. Knead the dough gently until it comes together and is a smooth dough.

Roll out dough to about a 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 – 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.

Makes about 10 – 2 1/2 inch (6 cm) biscuits.

Whisking the dry ingredients

Whisking the dry ingredients

After the butter was added to the dry ingredients!

After the butter was added to the dry ingredients!

Cutting the biscuits, I think next time I will leave them a little thicker!

Cutting the biscuits, I think next time I will leave them a little thicker!

Ready for the oven!!

Ready for the oven!!

Yay they are soft and flaky and good to eat! :)

Yay they are soft and flaky and good to eat! 🙂

 

So thats it for now, blog #4 complete and to be honest I am enjoying it.. I hope that these recipes are inspiring you to cook more or try new things.. and if it isn’t, well it’s doing it for me.. Until next time ENJOY & Have FUN!!

Next up, I am going to get a little sweet.. A childhood favorite,

 homemade peanut butter cups!! Yummy 🙂

 

 

 

 

 

 

 

The Apple Pork Pressed Panini!!

focaccia-bread

 “The delicious Apple Pork Pressed Panini”

This recipe was created equally by John and I and started with a trip to Pete’s Frootique’s Bakery where we found  a round loaf of focaccia bread.. Which immediately made us want to make a panini in our George Foreman grill! After shopping at Pete’s we also came out with fresh buffalo milk mozzarella, which is mozza in it’s original form and is totally delicious!

     When creating a recipe we never really know exactly what we are going to do until we see what we want. After a trip to The Real Atlantic Superstore, qw came home with a red onion and Presidents Choice Brand Carmelized onion topping.

To begin we mixed together:

  • 1/2 cup of ground pork (you can use any ground meat we use pork beacuse it is lean and has great flavor)
  • 1/4 cup of diced cheese curds
  • 2 cloves of finely chopped garlic
  • 1 teaspoon of onion powder
  • season with salt & pepper

Form into a large patty and fry, season with salt and pepper.

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While the pork is frying time to make the apple Mayo and Prepare the Focaccia and the fixings for the Sandwich.

Apple Onion Mayo:

  • 1 cup mayo
  • 1 tsp carmelized onion
  • 1 tsp apple sauce

The Focaccia Bread

  • 1 tbsp of garlic butter
  • 1tbsp of Extra Virgin Olive Oil

Melt in pot. Take a paint brush and cover both sides of the bread with the mixture. The put the top and bottom of the sandwich in the panini press before adding the toppings.

While the focaccia is pressing:

  • Thinly slice red onion enought to cover the whole patty
  • Slice the Buffalo Mozzarella, ready for topping

Focaccia and Toppings

By now your focaccia should be pressed, spread the Apple Onion Mayo on bothsides of the focaccia bread. Put the patty on the sandwich. then add your sliced onions and mozzarella.. Cover with top and put on the panini press!

sandwich with toppings

This is the final product.. Turned out perfect and tasted better

than what we expected!!

The final product

If you try this, good luck and enjoy!!

 Next up my first attempt at homemade corn chowder on a rainy day!!

New to foodie blogging!!

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         New Foodie does Toasted Donair Ravioli

“A maritime favorite with an Ammie Parsons twist”

Ready to eat & ENJOY!!

 So I am new to the blogging world. I myself have never blogged before and to be honest have only read a few blogs done by my friends that I know are REALLY funny. What inspired me to do so you ask? I have been thinking about this for about a month or so now after my friend Kelly and also my favorite server at my favorite restaraunt Kellock’s called my husband and I foodies. After cooking all weekend and posting MANY instagram photo’s on my facebook over the last few months of my husband John and I’s food creations and our many homecooked meals I figured a blog would be a great way to share my/our ideas with those of you that are interested. I also think sharing my experiences will motivate me to cook more and to try new recipes 🙂

 I was never really into to food other than your typical roasted chicken and pork dinners.. I also used to eat alot of processed foods and picked my way through most of the home cooked meals that I was faced with (sorry mom). I was super fussy so fussy I used to go as far as straining my salsa so I didnt have to deal with the tomatos. My husband and planting my own garden changed all that for me.. I am a whole new woman now, with an open mind. I am now eating just about every veggie under the sun, very minimal processed foods and alot of authentic foods including my most recent favorite.. Sushi!! Someday I plan on trying to make that and when I do I will share with you, I promise!

 So a few weeks ago after watching Diners Drive Ins & Dives and talking to our friends about maybe doing a cook off with the main ingredient being pork.. I came up with what turned out to be a delicious appetizer that will pull on the heart strings of any maritimer I call the “Toasted Donair Ravioli”

This is how it’s done!!

The first thing you need to make for this recipe is the Donair Sauce this needs to sit for at least a few hours and the longer it sits the better it tastes. I have made Donair Sauce alot and have it down to a tea. The key is when you make it, use regular canned milk, the low fat just doesnt sit right. If you are watching your weight this probably isn’t the best route to go!

You will need:

      2/3 cup canned milk
      2/3 cup sugar
      1/4 cup white vinegar
      1/2 tsp garlic freshley grated (you can use powder if you dont have the fresh garlic)

Directions

     Stir canned milk, sugar and garlic powder until sugar is dissolved let sit for a couple of minutes then stir again making sure all the sugar is dissolved. Stir hard add vinegar all at once, once it is added only 3-4 times. The quicker you add the vinegar and the less you mix, the thicker the sauce will be. Let sauce sit for at least 2 hours in refrigerator before using when you go to use it give it another good stir.  The key is if you stir it to much the milk will seperate from the vinegar! Follow this and it will turn out perfect and you can use it for this recipie and donairs, garlic fingers and donair pizza.. it also lasts for a week!!
     Of course I made the filling myself, I researched recipies and tweaked it to my own.. Here it is!

You will need:

  • 1  tsp salt
  • 1  tsp ground oregano
  • 1  tsp all-purpose flour
  • 1/2  tsp ground black pepper
  • 1/2  tsp Italian seasoning
  • 1/2  tsp garlic powder
  • 1/2  tsp onion powder
  • 1/4  tsp cayenne pepper
  • 1/2 pound ground beef
  • 1/2 pound ground pork

I let this sit wrapped in saran wrap overnight to let the meat absorb the flavors.

The next day I added:

  • 1/2 cup fresh cherry tomates (I removed the seeds and meat in the center to remove most of the water)
  • 1 grated medium onion
  • 1/2 FINELY chopped onion
  • 1/2 cup of Mozzarella Cheese

You will now need a package of wonton wrappers and egg wash.. I brushed the eggwash on with a paint brush and used a melon baller to measure the meat!

The start of something good!

The start of something good!

 Cover the filling over with another wonton wrapper and use the pressure of a fork to seal it off.. Make sure there isn’t to much filling, if there is they will explode in the deep fryer. Not a good scene!!

It's on it's way

It’s on it’s way

 Next you will need a bowl of egg wash and two plates with Italian bread crumbs on them. Dip the ravioli in the egg wash and put each side of the ravioli on each plate to make sure they are covered well!! Like this below….

We're getting closer!!

We’re getting closer!!

Last but not least it is time to deep fry, we don’t have a deep fryer for obvious reasons one being I would be as big as a house due to eating fresh cut fries once a day. For this I used a cast iron pan and about 2 cups of vegetable oil..Heat oil and Fry at about  5 for about 7 minutes turning over occassionally so the pork gets well cooked. Remove from oil and put on a plate with paper towel to absorb any access grease..

The finished and might I say delicious final product!

The finished product and might I say delicious!

 Put on a serving plate with the donair sauce and they are ready to serve!!! These are time consuming but are well worth it and are going to be hit with all of your friends and family! Good luck and most of all enjoy! 🙂

 So that is it, I have lost my blogging virginity.. I hope you all enjoyed and give this recipe a try!! If at first you don’t succeed you can always try again..

Next up our new creation ” The Apple Pork Pressed Panini”

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Hello world!

SchoonerPixie

Hello my name is Ammie and I am a happily married mother of one with a passion for many things, one of them being food..

I am a stay at home mom, and due to a diagnosis of M.S. I find feeding my family and friends very therapeutic and enjoy cooking new and old recipes. It’s something for me to look forward to and I feel good about it.. My husband I are always challenging ourselves in the kitchen and sharing our many recipes with friends and family online through instagram and facebook so I thought I would share some of our recipe ideas and photos of our creations with you by blogging.

I hope you enjoy.. my first blog will be a recipe for an app that you can eat for a change.. it will also pull on the heart strings of any maritimer..

 “The Toasted Donair Ravioli”

This is already posted so be sure to check it out and let me know what you think!! 🙂