I can’t get over how delicious these tandoori fries are!! I’ve eaten A LOT of these lately, you know….for quality assurance…recipe testing…and all that!?! I made them with a creamy feta hummus dip and that was a bad idea, because it made them even MORE addictive! God help me now. My carb consumption has now gone through the roof and there’s no turning back now.
Guys, the holidays are coming up so fast! I’ve finished planning my holiday menu and now I’m just testing out and perfecting the recipes before the big day – including these deliciously crispy duck fat roasted potatoes with a creamy whole grain mustard dip. If you want to look like a BADASS in the kitchen then this recipe is perfect for you! These potatoes are roasted in duck fat, garlic and sage and then topped with more crispy fried sage for good measure. The flavours are amazing and the CRISPY exterior gives way to the SOFT, pillow-y potato-y inside. Yeah, that’s the description I’m sticking to. Oh and that grainy mustard dip? You’ll thank me when you try it! And it’s incredibly simple to make. Bonus!
*Don’t forget to serve our winter-inspired red wine sangria at your holiday dinner!*…
I have been wanting this popcorn chicken all week! The sticky, sweet and aromatic hoisin barbecue sauce is seriously addictive and I wanted to eat the avocado and cilantro dip with a spoon. And I might have, I really might have…
This Korean-inspired barbecue popcorn chicken is perfect while you watch the game, just pour the sauce over the chicken, dip it into the avocado sauce and eat! You don’t even have to take your eyes off the TV to eat this dish! So when you actually get to see your team score that touchdown, you’ll thank me for this idea!
It’s finally football season, a time of year where my husband settles into a marathon run of football games on the TV and I’m still trying to figure out what “offside” is. No, I actually like football I swear! Maybe it’s the intensity of each play, or the athleticism….who am I kidding, I love the food! Deep fried, guilty-pleasure foods seem to go hand in hand with watching football, so obviously I’m a huge fan of the sport! Which is why I couldn’t resist starting off the month with these spicy, crispy, saucy buffalo chicken wings with roasted jalapeno and blue cheese dipping sauce.
Football season makes me think of the ultimate eating-with-your-hands foods, so I’m totally excited for our football food month! Oh wait, you didn’t know? This month we’re featuring foods that go with watching football. Whether it’s tailgating before the game or binge-watching on a Sunday, this month is all about you! We’re talking about smothering foods in hot sauce, cooking with beer and cheesy dips that you can’t get enough of. Chicken wings, nachos, sandwiches, burgers and everything that you can ultimately eat without utensils! Less utensils means less dishes, which means more time to watch football. See, I’m looking out for you guys!
Like I said, I love this time of year. Where else is it socially acceptable to start drinking copious amounts of beer at 1pm in the afternoon while gorging on fake nacho cheese and chips and a footlong hot dog at the same time?!
This month, we’re starting out with these spicy, crispy chicken wings smothered in buttery hot sauce and a creamy roasted jalapeno and blue cheese sauce. It’s incredibly flavourful and the crispy chicken skin is the best!! These wings are everything you could want while watching football. Saucy, crispy, spicy and creamy.
These wings are covered in a spicy seasoning and baked until crispy then tossed in hot sauce and drizzled with blue cheese dressing. My mouth is watering while I write this and I’ve eaten these twice this week. I’m not even ashamed to admit that! The creaminess of the jalapeno and blue cheese dressing adds an extra kick while cooling down your mouth at the same time. I know, weird, but it’s true! I couldn’t stop dipping the wings into the blue cheese sauce. It was tangy, creamy, cheesy with the right amount of spice to go with the chicken wings!
I’m so excited to share my football food recipes with you guys this month! If there’s anything you want to see specifically, let me know! And don’t forget to tag your recipes with #littlekitchenbigworld!
- 2 lb chicken wings
- 2 tbsp olive oil
- 1 tbsp baking powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 stick unsalted butter
- 1 cup hot sauce, I used Frank's Red Hot Sauce
Roasted Jalapeno and Blue Cheese Sauce:
- 2 jalapenos, deseeded and halved lengthwise
- 1 tbsp olive oil
- ¼ cup blue cheese
- ½ cup sour cream
- 2 tbsp mayo
- 2 tbsp milk
- 1 garlic clove
- Juice of ½ lemon
- Preheat the oven to 425F. Toss the chicken wings with the olive oil, baking powder and spices. Lay out on a nonstick pan in a single layer and cook for 40 mins, flipping half way through. Remove from heat.
- In a small sauce pan, melt the butter over medium heat and add in hot sauce. Stir together and remove from heat. In a large bowl, pour in the hot sauce butter and add in the cooked chicken wings. Toss together to coat the wings evenly.
- While the wings are in the oven, rub the olive oil over the jalapenos and roast in the oven until the skin becomes charred and softened, approx. 20 mins. Remove from the oven and let the peppers cool. Peel off the skin and place in the food processor along with the blue cheese, sour cream, mayo, milk, garlic and lemon. Pulse until smooth. Thin it out with water until desired consistency and then serve with chicken wings.
Ok guys, I am so excited to share this recipe with you all today! Partly because it’s sentimental, mostly because it’s delicious. This grilled corn recipe takes me back to my childhood and I can’t help but get a little nostalgic.
This recipe gets even better when you smother it in spicy chili lime butter that oozes between each corn kernel. You read that right. The corn is grilled so it becomes slightly caramelized and charred and then drenched in butter full of spices with a generous squeeze of lime juice.
Can you feel your mouth watering?
We used to eat this All. The. Time. Our family weekend excursions always included a visit to our city’s “little India”. Little stores spilled out onto the sidewalks selling Bollywood soundtracks, fresh mangoes and sugar cane juice that was pressed right in front of your eyes. If you were lucky, the man would give you a piece of sugar cane to chew on while you waiting for your juice. Heaven!
We always started the night by piling into a little restaurant complete with bright orange trays, a man shouting out your order and a dessert window full of fried, sugary treats. We would gorge on curried chickpeas, creamy butter chicken and hot, buttered naan fresh out of the tandoor oven. We would stumble out of the restaurant with our bellies full and then somehow manage to find our way to the small store selling paan (stuffed betel leaves) from a little window.
And if we were good? Then, and only then, was there time for grilled corn. We may have been full from dinner, but that never matter. It looked too good to pass up, and the smell, oh man that smell sealed the deal. I remember the man at the grill always used his bare fingers to turn the corn. They looked slightly blackened from working the grill all night. His hands would reach into the hot flames, turning over each cob with a quick wrist flick. When it was ready, he would grab a slice of lime and dip it generously in a chili salt mixture and then rubbed it over the grilled corn. The spices nestled into the crevices of the kernels as the lime juice dripped down over the corn and onto my shoes.
The sweet corn hit me first, followed by the spicy kick and a hint of tangy lime at the end. My mouth would be burning, but it never mattered. It was hot, spicy, sweet and salty. The lime juice offered up just enough relief from the chili to keep you eating more.
So of course it only makes sense to now share this recipe with you. I added my chili-salt-lime mixture to some room temperature butter, because, well….butter!!! Grill the corn until it’s slightly charred then rub the butter mixture all over it before diving in.
- 4 corn cobs, husks removed
- 1 tsp salt
- 1 tsp pepper
- 6 tbsp butter, room temperature
- 1 tbsp salt
- 1 tbsp chili powder
- 1 tbsp lime juice
- 1 tsp cumin powder
- extra lime wedges
- Preheat the grill to medium high heat.
- Place each cob on the grill and cook for approx. 15 mins, turning every 5 mins to char sides evenly.
- To make the butter, mix together butter, salt, chili powder, lime juice and cumin.
- To serve the corn, rub the butter over the corn cobs and serve with extra lime wedges.
It’s a Netflix binging kind of day. And I say that without a drop of guilt. I’ve put my social life on hold for the last 8 days accumulating into an 80 hour work week. I’ve lost my favourite pair of pants to a death trap of a fax machine (Yes! Fax machines are still a thing, sadly) and I almost died on a moped while living out a lifelong dream. It’s been an interesting week.
I say this, though, with all the love and affection I have for my job. It’s hectic and stressful but also rewarding, fun and certainly entertaining. Which is why I need a Netflix day, baaaaadly.
So I’m sitting here with the shades drawn, cozied up on the couch with a biii-iii-g cup of coffee and I’m tuning out the world. Along with a little blogging and whole lot of eating. It’s my guilty pleasure day. I get to leave my hair wild and crazy and it’s PJs all damn day. It’s an anti-social, binge watching, binge eating day that happens rarely, so I treasure it.
So what does a girl eat on a day such as this? Usually it’s whatever is in the fridge. It usually ends up being some random combination of grilled cheese sandwiches, dumplings, cut up vegetables with whatever dip I can whip up between Netflix episodes. Maybe some leftover salami and olives for a poor man’s charcuterie or a frozen dinner that I load up with extra cheese and pesto. Glamorous right? I bet you didn’t need to know any of what I just said but do what you will with that new found knowledge.
But today is different. I think I’ve earned something good to eat after a long week. There may have been A LOT of cereal bowls, a questionable Tupperware bowl of leftover cold noodles and way too many bagels loaded with far too much cream cheese.
I settled on this recipe for fried coconut shrimp with sweet peach, jalapeno and honey butter. Sounds good right? I know. The tender shrimp is coated in a crunchy, sweet batter of coconut and panko, then dipped generously into a melted butter dip that’s slightly spicy, sweet and completely indulgent. A plate of this, a season of whatever on TV and I’m good to go. My new found heaven on earth.
But seriously, this dish is amazing to eat. Like “oh-my-god-I-actually-made-this?” kind of good! Sure, you’re probably thinking “oh this would be perfect to make for my family!”, but seriously, do you really think you’re going to want to share this with anyone? Hells no!! It’s time to be selfish and eat this secretly when no one is at home to witness this. I won’t judge. Welcome to the club!
- 20-25 shrimp, peeled
- 2 eggs
- ½ cup flour
- ½ tsp salt
- ½ tsp pepper
- 1 cup panko breadcrumbs
- 1 cup sweetened coconut flakes
- Oil for frying
- 6 tbsp unsalted butter
- ¼ cup chopped peach
- 1 tbsp chopped jalapeno
- 1 tbsp honey
- Place 3 bowls on your station. Beat eggs in one bowl. Combine flour, salt and pepper in the second bowl and combine the panko and coconut in the 3rd bowl.
- Dip each shrimp into the flour, then eggs, followed by the coconut mixture and lay on a plate. Repeat with each shrimp until all are coated in coconut breading.
- Heat the oil in a large pot over medium heat. When bubbles form around a wooden spoon, you know it's ready. Fry the shrimp in batches, roughly 5-6 shrimp at a time for 3-4 minutes until coconut breading is browned. Place the shrimp on a paper-towel lined plate.
- Heat the butter on the stove with the peaches, jalapeno and honey. SImmer for 2-3 minutes until peaches have slightly softened. Remove from heat and serve with coconut shrimp!
While searching through my spice cupboard the other day, I came across a small packet pressed against the back of the wall. The crumpled bag was almost empty except for a couple lonely sticks of cinnamon, still smelling as fresh as it did the day I bought it. It was a part of my loot from a trip to Zanzibar that included a very successful tour of an old spice plantation. After a 15 hour bus ride to Dar es Salaam (in the African heat with no AC I might add), we ended up in Stone Town – an island off of Tanzania, in Zanzibar, that holds an incredible history of slavery, spice trade and religion.
We saw vanilla beans ripen on the vine, pulled cinnamon bark off of a tree and chewed whole fresh cloves until our mouths went numb and painted our lips with the lipstick fruit – achiote. We licked our lips as we tasted exotic fruits – the smelly durian (what some say “smells like hell, tastes like heaven), hairy rambutan and custard apple. We scooped out coconut flesh with our hands after our guide scaled a tree to grab us the ripe fruit. Our bellies were full with fruit and flavours that we knew we might never taste again.
That night we headed to the open air night market, packed with vendors and hungry patrons. Open fire pits held every kind of meat you could imagine – lamb, goat, sausages, beef, chicken, whole lobster, fish and shrimp. The flames licked the tandoori chicken that was tossed on the grill while naan bread expanded over the heat. Half-eaten corn cobs were strewn on the grounds and octopus tentacles coiled on the grill.
The smell of smoke and charred meat rose over the market and through the town. The aromas lingered in the air, long after the grills were packed up and the street cleaners began picking up the empty wooden skewers from the park.
We took in the sights, gazing over the water at the sea, a few fishing boats still bobbing in the water. The sun was going down, leaving in its place a beautiful sunset that disappeared too quickly . The muezzin called loudly from a nearby mosque while we devoured our food in the 40 degree heat. As the sweat dripped down our faces, our tongues still tingling from the spice, we were happy to be in the moment.
These Nigerian skewers remind me of that night. The sound of sizzling meat on the grill and the smell of spices makes me feel like I’m back in Africa. I can practically smell the sea water again and feel the humidity on my skin. The smell of cinnamon and cumin remind me of the spice tour and the aromas that rose from the farm. To offer relief from the spicy marinade, I topped these skewers with a creamy, sweet, roasted red pepper sauce, roasted peanuts for crunch and cilantro.
- 1 tbsp ground peanuts
- ½ tbsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ⅛ tsp ground cinnamon
- ½ tsp salt
- 1 tbsp olive oil
- 1 lb of steak, flattened and cut into strips
- 2 chicken thighs, flattened and cut into strips
- 15 raw shrimp
- skewers soaked in water
- ½ cup greek yogurt
- ½ red pepper, roasted and skin removed
- 1 tbsp olive oil
- salt and pepper
- cilantro, lime and crushed roasted peanuts for garnish
- Add ground peanuts and spices to a small mixing bowl and mix with olive oil to form a paste.
- Place the beef, chicken and shrimps in a large bowl and pour the marinade over top and combine together. Marinate 1 hour to overnight.
- When you're ready to cook, heat your grill to medium high. Thread the meat through the skewers and place on the grill. Cook for approx. 3 mins on each side (without moving them around) until cooked through. Remove from the heat and place on a platter.
- To make the red pepper sauce, place the greek yogurt, red pepper and olive oil in a blender and blend until smooth. Add salt and pepper to taste.
- Drizzle the red pepper sauce over top. Sprinkle peanuts and cilantro over top with a squeeze of lime.
I am grateful for a husband who will eat almost anything and everything you put in front of him. A husband who will eat the same dinner 3 nights in a row so that I can figure out how fry chicken wings. Or when I tell him that the photos for the lamb kebabs didn’t turn out great, he offers to run to the grocery store to grab another round of ingredients. He’s tall enough to turn off the smoke alarm when my broiled lemons come out a bit charred/burnt to a crisp. And if all goes to plan and the recipe is perfect, he’ll wait patiently while I take a bazillion photos while I’m promising it’ll be “just a few more minutes” . He’ll eat the dish cold with as much gusto and emphasis on how delicious it is, as if I served it to him straight out of the oven.
So when I decided that I was going to try and make potato latkes with kimchi, he mustered up enough interest as I spoke in a low, serious tone with my brow furrowed about how this recipe could work. 3 batches later, an extra trip to the grocery store and an empty jar of kimchi, we finally had these potato and beet latkes with homemade kimchi.
Kimchi has been something that I’ve always wanted to try and make, but fermented foods have always intimidated me I can’t remember why! As a disclaimer, this recipe is not for the purist. I didn’t make this in my bathtub, or soak the cabbage in the sink for hours. Who has time for that? I chopped up the ingredients, mixed it all together and threw it in a jar to sit in the back of my fridge for a few days.
Finally opening it, we inhaled the aromas and took a cautious first bite. The pungent smell hit my nostrils, overwhelming my senses so much that I took a step back. Looking over at my husband who was practically eating it by the spoonful, I went back for it and I’m glad I did. The first bite came at me like a truck – the sweet, familiar taste of apple followed by a salty, spicy taste that lingered on my tongue. The crunch from the cabbage and fennel had me craving more with each bite. Oh this was good!
These potato latkes are made with the spicy, sweet kimchi that might still be sitting in your fridge at home. If you’re not sure what to do with it, then this recipe is for you. I added in shredded beets as well for bright red colour and the sweet flavour it lends to this spicy latke recipe. I used a cheese grater to get the shredded potato and beets really thin so it crisped up really well in the frying pan. The kimchi gives it so much flavour – sweet, spicy and salty – so that you don’t need much else to season the potato mixture.
- 2 russet potatoes – shredded
- 1 cup of shredded beets
- ½ cup kimchi, chopped roughly
- ½ cup flour
- 2 eggs
- ½ tsp salt
- 4 tbsp vegetable oil
- ⅓ cup greek yogurt
- 1 tbsp mayo
- 1 tbsp sriracha
- Microgreens and chopped chives for garnish
- Squeeze all the water out of the shredded potatoes and beets.
- Mix the shredded potatoes, beets, kimchi, flour, eggs and salt together in a bowl. Form 2½ inch patties for frying.
- Heat the oil in a frying pan over medium heat. You know it's hot enough when you drop a small piece of potato in the pan and bubbles form around it.
- Place the patties in the frying pan, no more then 3 or 4 at a time, and fry for 4-5 mins on each side until browned and crispy.
- While the latkes are frying, mix together the greek yogurt, mayo and sriracha in a bowl.
- Place the latkes on a wire rack to cool slightly before serving. When you're ready to serve, place a dollop of aioli on each latke and garnish with chives and greens.
I always get so excited when I put up a post about Indian food. It has been such a huge part of my life since I can remember . It practically raised me – we ate it when we were sick, we ate it for family breakfasts, we even left it out for Santa on Christmas Eve which, looking back, was a well-played move by my dad who was sick of milk and cookies. I owe it to this spicy, flavourful food culture for my adventurous taste in foods from around the world.
Each dish reminds me of home and , albeit cliché, my mother’s cooking. So I love sharing these recipes, and I think my mom gets excited too because she keeps telling me to “add tandoori masala to it”, “don’t forget to put the cumin in” and “did you make the chutney?” As soon as she knows that I’m posting a recipe for Indian food, she steps in as the matriarch of the kitchen, making sure I do it right. She’ll read this and know it’s true. So you guys know you’re getting the real thing.
Bhel puri is a popular street food in India, especially on the beaches of Mumbai. You can imagine the street vendor, tossing in the puffed rice, fried vermicelli noodles and chickpea chips in a newspaper cone, adding the spiced chickpeas and cilantro. Maybe if you’re lucky he’ll sneak in some onions and potatoes before topping it all off with chutney and a generous squeeze of lime juice.
The textures and tastes hit you all at once. It’s crunchy, soft and chewy. The tangy taste of tamarind is offset by the lime juice, the sweetness of the mango and the spice from the chickpeas. The cilantro gives a refreshing taste to the puri. Each handful gives a different flavour combination and each bite tastes just slightly different every time.
- 1 can chickpeas, rinsed and patted dry
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp salt
- 2 white potatoes, boiled and cut into cubes
- 2 tbsp tamarind paste
- 2 cups water
- 1 tbsp tandoori spice
- ½ cup roasted peanuts
- 1 cup of puffed rice
- ½ cup chickpea chips
- ½ cup fried vermicelli noodles
- ¼ cup chopped cilantro
- lime wedges and mango slices for serving
- Preheat oven to 450F.
- Toss the chickpeas with olive oil, cumin and salt and roast in the oven until crispy - approx. 15 mins
- While the chickpeas are in the oven, make the tamarind chutney but bringing the tamarind paste and water to a boil in a small saucepan then simmering approx. 10 mins until iit's reduced by ½. Add in the tandoori spice and remove from heat to thicken.
- When ready to serve, in a large bowl add the peanuts, puffed rice, chips, noodles, cilantro and spiced chickpeas. Serve in bowls or plates and top with tamarind chutney, mango slices and a squeeze of lime juice.
I heard the stories, read the restaurant reviews and packed my bags with antacids and stretchy pants in preparation for what I knew was going to be an exciting foodie experience. I had heard that the food in South Africa was a force to be reckoned with, and I was ready!
But Cape Town kicked my butt.
We ate pate with caramelized onions and crusty bread in the vineyards of Franschoek and a Vichyssoise that left some people at our table (one in particular) experiencing something close to, what I can only describe as, an orgasm.
We savoured tuna tataki, devoured the octopus ceviche and gulped down fresh oysters that still tasted like the ocean. Gooey Spanish cheese with spicy chorizo reminded us of the small restaurants in Spain, eating tapas al fresco and sipping on sangria. We consumed mounds of fresh pita with labneh, topped with grassy olive oil and crunchy pistachios to help cool our mouths from the spicy Cape Malay curries.
I felt like I was spinning out of control. Where has this food been all my life? Why did everything taste so freakin’ amazing? I needed to find out why.
Cape Town streets are lined with multi-cultural restaurants. Colonialism brought in the food cultures of the English, French, Dutch and German. Mixed in with African influences, Cape Town’s restaurant scene had become diverse and unique. Put simply, I’ll never be the same again. Cape Town has become a beautiful melting pot for all things delicious with its growing populations of Chinese, Portuguese, French, and other European settlers.
But really, the answer is in the ingredients. The incredibly fresh ingredients, no sooner pulled from the earth than on my plate, don’t need much more than a rinse to bring out the flavours. South Africans are proud of their food – it’s obvious. The flavours hit your taste buds and you know it’ll never be this good again. It’s not hard to make food taste ahh-mazing when you have great ingredients and South Africans know this.
So here is my tribute to Cape Town. Fresh beets, roasted only in olive oil, cracked pepper and sea salt with crispy potatoes piled onto a plate with fresh dill and homemade creamy, tangy labneh. Labneh is super easy to make. Grab a sieve, coffee filter or cheese cloth and place the yogurt over it until the water drains out and you’re left with this incredibly creamy, thick yogurt to eat as you please.
- 1½ cups greek yogurt
- cheese cloth
- 5-6 beets cut into chunks
- 5-6 fingerling potatoes, sliced in half lengthwise
- 2 tbsp olive oil
- salt and pepper
- 1 tbsp freshly chopped dill
- 1 tbsp lemon juice
- zest of 1 lemon
- 4 tbsp olive oil
- extra zest and dill for garnish
- Place a sieve over a bowl. Place the greek yogurt in a cheese cloth and let it sit over the sieve in the fridge overnight. Squeeze out any extra water.
- Preheat the oven to 400C. Toss the beets and potatoes with olive oil and salt and pepper. You can roast them separately so that the red beets don't stain the potatoes. Roast in the over for approx. 20 mins or until cooked through and crispy on the outside
- Make the dressing by combining the 4 tbsp of olive oil, chopped dill, lemon juice and zest.
- Place the roasted beets and potatoes on a plate. Put dollops of labneh over the plate and then pour the dressing over top.
- Add extra dill and zest over the salad for garnish and serve!