I know of a lot of recipes that have been trending lately, but I must say that bbq chicken tenders top the chart so far this year! They are ridiculously easy to make but are unbelievably mouthwatering . The crunchiness of the chicken combined with the sweet sticky bbq sauce are an unbeatable combo.

You do not need to be a pro to pull off this recipe. This chicken was a major hit at my house and I’m sure you are going to say the same when you try this recipe out !

The combination of vegetables in this recipe certainly elevate this chicken board to a whole other dimension of dynamite. Get creative with whatever vegetables are in your fridge and make this tropical looking chicken board !


For the chicken:

  • 6 chicken breasts ( cut into strips)
  • 1 tablespoon salt 
  • 1 teaspoon paprika 
  • 1 teaspoon black pepper
  • 1 teaspoon chicken spice 

For the coating

  • 2 eggs 
  • 1/2 cup crushed cornflakes 

For the bbq marinade 

  • 1/2 cup bbq sauce
  • 1/4 cup tomato sauce 
  • 1 tbsp sugar 
  • 1 teaspoon black pepper 
  • 1/2 cup warm water

For garnish ( optional)

  • 6 quarter lemon wedges 
  • Cucumber ribbons 
  • Carrot ribbons 
  • 1 red pepper sliced
  • 1 yellow pepper sliced 
  • 1 green pepper sliced 


  1. In a medium frying pan,  preheat enough oil to fry the chicken on medium-high heat ( about 1/2 cup).
  2. Season the chicken strips with the spices and ensure that they are thoroughly coated.
  3. Crack the eggs into a bowl.
  4. Place the crushed cornflakes in a plate.
  5. When the oil is hot, dip each chicken strip into the egg and then into the plate with the crushed cornflakes. Make sure they are entirely coated
  6. Fry the chicken strips for about 5 minutes on each side.
  7. Combine the ingredients for the marinade in a large microwaveable bowl and microwave for 3 minutes.
  8. Coat each chicken strip in the marinade.
  9. Optional: Arrange the chicken strips on a board with the garnishing vegetables. Enjoy!


This Christmas, would you like to cook like you were born in the Master Chef kitchen ? If so , look no further ! You’re right where you’re supposed to be. This dessert epitomizes the joy that Christmas desserts bring! It not only looks absolutely exquisite; it tastes superb.

The different layers of pudding that has various flavors complement each other so well and the brownie base at the bottom will taste like a sweet melody in your mouth.

This dessert is a phenomenal addition to your Christmas menu and it is not even that hard to pull off . Treat your family and friends this Christmas with this magnificent Christmas inspired dessert. They’ll love you for it.



For the pudding

  • 8 cups milk  OR 1 cup full cream powdered milk + 8 cups water
  • 4 eggs
  • 8 tablespoons cornstarch
  • ⅔ cup sugar
  • 4 tablespoons butter
  • 5 tsp vanilla essence 
  • ⅛ cup cocoa powder

For the soft brownies

  • ⅞ cups self raising flour 
  • ¾ cup sugar
  • ⅜ cup cocoa powder
  • 1 egg
  • ½ cup milk
  • ¼ cup oil
  • ½ boiling water
  • 1 tbsp vanilla extract

For the red pudding 

  • Red food coloring 
  • 3 tsp ginger 
  • 1 tsp coffee granules dissolved in hot water

For the green pudding

  • Mint extract 
  • Green food coloring 

For the garnish 

  • 3 Lindt chocolate balls
  • 3 sprigs of fresh mint
  • 6 strawberries 
  • 5 Oreo cookies crushed 
  • 1/4 cup grated white chocolate 


  1. Preheat the oven to 180 degrees Celsius.
  2. Line a small square baking pan with parchment paper.
  3. Combine the dry ingredients for the brownie mixture.
  4. Mix all the wet ingredients except the boiling water.
  5. Add the wet mixture to the bowl with the dry ingredients.
  6. Slowly add in the boiling water in batches, whisking thoroughly before the next batch.
  7. Place the batter in the prepared baking tray and let it bake for 30-35 minutes or till a wooden skewer comes out clean when inserted.
  8. To make the pudding, place the milk, sugar, and cornstarch in a 2-quart saucepan and mix them.
  9. Heat the mixture over high heat, stirring regularly till it starts boiling (This took about 12 minutes for me).
  10. Crack the eggs in a medium sized  bowl.
  11. Take ¼ of the hot mixture and slowly add it to the bowl with the cracked eggs, whisking vigorously as you do so, so that the eggs do not scramble.
  12. Add the egg mixture to the pot and stir.
  13. Let the hot pudding cook for 3 more minutes before removing it from the heat. (The eggs would have cooked by then).
  14. Equally distribute the pudding into three big bowls.
  15. Add 2 drops of red food coloring, dissolved coffee and ginger powder into one of the three bowls and mix. Place the bowl in the fridge for 30 minutes.
  16. In another add 2 drops of mint essence and 3 drops of green food coloring and mix. Place the bowl in the fridge for 30 minutes.

17.   Place the remainder bowl that has the white           pudding in the fridge as well, for 30 minutes.

18.  To assemble the trifle, cut a small piece of the brownies and place it right at the bottom of the dessert glass.

19.Add the green pudding the red pudding followed by the white pudding.

20.Top the white layer with crushed Oreos , 2 strawberries, fresh mint, grated white chocolate and a Lindt chocolate ball.

Christmas is almost here! It’s time to get into the kitchen and make all your favorite holiday meals especially my Basil Infused Spaghetti and Meatballs .Green spaghetti is certainly a bold choice of color but it undoubtedly pops on camera and in your mouth ! It is a stellar representation of festive meals and it really signals that the holidays are here.The meatballs together with the sauce and the spaghetti taste like pure heaven in your mouth. 

Enough of the chatting. I know you’re getting hungry reading this. It’s time to cook! By the way, fresh Basil plays a crucial part in this recipe so I strongly recommend that you don’t substitute it for dried Basil. Fresh Basil escalates the flavor profile of the meatballs and sauce tremendously.

Servings :4


  • 1 packet of green spaghetti 
  • Green food coloring 
  • 2 basil leaves 

For the meatballs 

  • 2 cups ground beef
  • 1 tbsp salt
  • 1 tbsp black pepper 
  • 6 leaves fresh basil finely chopped
  • 1 small onion finely chopped 
  • 3 tbsp beef spice 

For the meatball sauce 

  • 2 can chopped tomato 
  • 1/4 cup sugar 
  • 1 tbsp black pepper 
  • 1/4 cup finely chopped Basil

For garnish 

  • 1/2 cup finely grated mozzarella cheese 
  • 1/2 cup finely grated cheddar cheese
  • 2 lemons cut into wedges 
  • Fresh parsley 


  1. Add three drops of food coloring and 2 tbsp of cooking oil to the spaghetti before adding the hot water.
  2. Place 2 basil leaves in the pot with the spaghetti and let the spaghetti cook for 15 minutes before draining out the excess water.
  3. In a large bowl ,combine all the ingredients for the meatballs.
  4. Roll the mixture into about 15 balls.
  5. Heat oil in a medium sized skillet (frying pan) .
  6. Place about 5 meatballs into the skillet and let them fry for at least 7 minutes before tossing ( this will ensure that they don’t break).
  7. Fry them for an additional 6 minutes before removing them from the skillet.
  8. After preparing the meatballs, add all the ingredients for the sauce into the same skillet.
  9. Stir the sauce and let it cook for on medium-high heat for 10 minutes.
  10. Add the meatballs to the sauce and cook for 7 more minutes ensuring that the meatballs are all coated in the sauce.
  11. Dish the spaghetti in a column shape and add about 5 meatballs to each plate.
  12. Garnish with the grated cheese, lemons, fresh basil and fresh parsley.Enjoy!


The Christmas holidays are here! It’s time to celebrate. Cheers to all the people viewing this article viewing this article that are going to try out this magnificent mocktail.

This mocktail is ridiculously easy to make and it tastes divine. It is a combination of ginger beer, red grape juice, tropical fruit juice (I used Minute Maid) and a bit of sprite. It is perfect for picnics, dinners , cocktail hours and any occasion that requires a fancy drink.

I highly recommend that you try this recipe out. Once you make this mocktail, you won’t be able to live without it!



  • 1 liter ginger beer chilled
  • 1 liter mixed berry juice chilled
  • 500ml tropical juice chilled
  • 1 can sprite chilled
  • Red food coloring 


  • 8 strawberries 
  • 1/2 cup fresh of frozen berries 
  • 2 lemons sliced 


  1. Combine all the ingredients for the mocktail in a large jug.
  2. Cut 2 wooden skewers in half.
  3. Slide a lemon then strawberries and berries onto the skewer.
  4. Run a lemon on the rim of each wine glass and dip the wine glasses in the white sugar .
  5. Pour the mocktail into the wine glasses.



Who said weeknight dinners have to be monotonous? Guess what... Miss Rejo is here to eradicate humdrum weeknight  meals ! This meal is easy to pull off . I promise you don’t have to be a culinary genius to pull this off. It’s rice and pork - with a  TWIST. I’d call it rice and pork chops the Miss Rejo way.

Who knew that adding a bit of color and flavor to your rice could completely transform ordinary boring rice into a delectable bite! The purple rice has hints of ginger and cinnamon. The red rice has chicken spice and bbq spice. The white rice is plain. Feel free to experiment with the flavors you would like to add to your rice. In any case, the kitchen is a phenomenal place to unleash your creative juices.

I used a grill skillet to make the pork chops and making those pork chops was definitely an Instagram worthy experience as the grill marks looked splendid on camera. About 5 minutes before removing the pork chops from the grill, I added a glaze that certainly escalated the flavors of the pork chops. 

I highly recommend that you try out this dinner recipe. It is easy . It is quick. It is undoubtedly a winner in my eyes. I’m sure you’ll feel the same way after trying it out.

Servings :4 


For the rice

1 cup cooked white rice

1 cup cooked purple rice ( add 1 tbsp ground  ginger, 1 tbsp ground cinnamon and 3 tbsp sugar and 1 tbsp purple food coloring before cooking )

1 cup cooked red rice ( add 2 drops red food coloring, 1 tablespoon bbq spice and 1 tbsp chicken spice  before cooking)

For the pork chops

8 pork chops

3  tbsp salt

2 tbsp black pepper 

5 tbsp bbq spice

3 lemons cut into wedges 

For the glaze 

1/2 cup bbq sauce

1/4 cup tomato sauce

6 tbsp sugar

1 tsp black pepper

1 1/2 cups water 


Fresh parsley

2 lemons cut into wedges 

2 beetroots


  1. Cook the red, purple and white rice.
  2. Cut the beetroot into thin slices and place them on a baking  tray that has some cooking oil.
  3. Toss the beetroot slices in the oil.
  4. Bake the beetroot slices at 180 degrees Celsius for 15 minutes.
  5. To make the glaze, combine all the ingredients for the glaze in a sauce pan and bring the mixture to a boil for about 8 minutes. Add some hot water if the glaze is too thick.
  6. Heat some oil in the grill skillet and let it get very hot.
  7. Place the seasoned pork chops on the grill skillet for 5 minutes on each side.
  8. Add the the some of the glaze to each pork chop before removing from the grill skillet.
  9. To make the rice cylinders, cut out a long precise of cling wrap.
  10. Place about 10 teaspoons of rice on the edge of the  cling wrap in the shape of a cylinder.
  11. Cover the cylinder of rice with the other side of the cling wrap and refine the shape of the cylinder.
  12. Uncover the cling wrap and cut out out small cylinders from the rice.
  13. Do that for the different colors of rice.
  14. To assemble, place the pork chops in a plate and garnish with fresh parsley, lemon wedges , beetroot slices, carrot ribbons and carrot slices.
  15. Arrange the rice cylinders on a small plate and garnish with carrot ribbons, lettuce and onion slices. 



What is more comforting than a bowl of mushroom soup on a rainy evening? The creamy rich soup just tastes like pure decadence in your mouth. It is luscious but absurdly easy to make! Literally anyone can make it and not mess it up. My family loved it and I have and I have a wonderful feeling that your family will equally obsess over it!

Time: 40 miy


3/4 cup plain flour 

3 cups milk

1 cup heavy cream 

1 tbsp salt

2 tbsp black pepper

1 tbsp garlic powder

1 cup sliced mushrooms

3 tbsp salted butter 


  1. In a medium saucepan, fry the mushrooms in the butter on medium-high heat for about 7 minutes.
  2. Remove the mushrooms from the pan and place them in a bowl. 
  3. In the same saucepan, add the flour .
  4. Gradually add the milk and heavy cream while whisking continuously to avoid lumps.
  5. Add the mushrooms, salt, black pepper and garlic powder to the pan and keep whisking until the mixture comes to a boil.
  6. Let the soup cook for about 15 minutes on medium-low heat .
  7. Garnish with some of the fried mushrooms and parsley. Enjoy!


If you would like to make a dessert that will make you seem like you’re a former Master Chef winner then look no further! This dessert undoubtedly deserves a top spot on the list of gourmet desserts.It not only looks absolutely exquisite, it tastes heavenly. The flavor profile of this dessert is unmatched. The coffee mousse brings a strong kick that is perfectly neutralized by the chocolate and berry mousse. I loved every element of this dessert and I bet you will too !


For the coffee mousse

  • 2 cups whipping cream
  • 2 tbsp coffee granules 
  • 2 tbsp brandy
  • 1/4 cup icing sugar

For the berry mousse

  • 2 cups whipping cream
  • 1/2 cup blueberries (frozen or fresh)
  • 1/2 cup icing sugar

For the berry ice cream

  • 2 cups whipping cream
  • 1/2 cup blueberries (frozen or fresh)
  • 1/2 cup icing sugar
  • 5 tbsp golden syrup 

For the chocolate mousse

  • 3 cups whipping cream
  • 1/2 cup cocoa powder 
  • 1/2 cup icing sugar

For garnish 

  • Chocolate pieces 
  • Shredded brown chocolate 
  • Shredded white chocolate 
  • Berry ice cream 
  • Fresh mint 
  • Blueberries (frozen fresh)

1.Place  all the ingredients for the coffee mousse in a blender and blend for about 30 seconds before putting the mixture in a bowl and placing the bowl in the fridge for about 45 minutes.

  1. Repeat the procedure for the berry mousse and the chocolate mousse.
  2. Do the same for the berry ice cream but place the mixture for the berry ice cream in the freezer (not fridge) for at least 1 hour.
  3. To assemble, equally distribute the coffee mousse amongst the dessert glasses.
  4. After that, add the berry mousse then chocolate mousse.Garnish with 2 scoops of berry ice cream, mint,chocolate pieces, shredded chocolate and berry.
  5. Enjoy!

A burger with 13 layers is instantly a winner!! have made some exceptional burgers on this blog, but best believe when I took a bite into this burger, I screamed ! The dimension of flavors in this burger were undoubtedly from Utopia . Each element of the burger came together to create a magnificent melodic sensation  similar to an Oscar’s award evening music piece. 

This burger is at the top of the must have meals on my blog. It is DIVINE . It screams ‘ guilty pleasure!!!’.The combination of bbq chicken, pineapple, cheese , bacon crispy onion rings , fresh lettuce, red onion and my secret sauce is just best flavor combo in the world.


  • 4 burger rolls (sliced and toasted)
  • 8 slices of lettuce 
  • 8 slices of cheese
  • 8 pineapple slices
  • 1 large red onion sliced

For the crispy onions:

  • 3 medium sized onions sliced
  • 1 cup butter milk
  • 1 tsp salt 
  • 1 tsp black pepper
  • 1 tsp paprika 
  • 2 cups plain flour 

For the chicken:

  • 4 chicken breasts ( sliced in half)
  • 2 tbsp salt
  • 2 tbsp paprika 
  • 2 tbsp black pepper
For the chicken coating 
  • 2 cups plain flour 
  • 1 tbsp salt 
  • 2 tbsp paprika 
  • 3 tbsp black pepper
For the chicken bbq sauce
  • 1 cup bbq sauce
  • 1/2 cup tomato sauce
  • 1/2 cup water 
  • 1/4 cup brown sugar 
  • 1 tbsp black pepper

For the burger sauce:

  • 1/3 cup mayonnaise 
  • 4 tbsp high quality tomato sauce 
  • 3 tbsp bbq sauce


1. Heat enough oil to deep fry the chicken on high heat.

2. Season the chicken with the salt, paprika and black pepper.

3.In a large bowl combine the ingredients for the chicken coating.

4.Coat the chicken breasts individually in the coating then fry them till they are golden and crispy on each side.

5. Combine the ingredients for the chicken bbq sauce in a saucepan and bring to a boil for about 5 minutes on medium high heat. Add more water to the sauce if you would like it to be less thick.

6. Let the sauce cook and dip each of the chicken breast s in the bbq sauce.

7. To make the onion rings first heat deep frying oil to high heat( the oil used to fry the chicken can be used for this as well).

8.Combine the : buttermilk, salt, black pepper and paprika and soak the onions in that mixture.

9.After that, coat the onions in the flour before frying them till they are golden and crispy.

10.Combine all the ingredients needed for the burger sauce.

11. To assemble the burgers, start by spreading about 1 tbsp of the burger sauce onto the bottom half of a toasted bun. 

12. After that , place : a slice of lettuce, chicken, crispy onion rings, slice of cheese, chicken, pineapple, slice of cheese, red onion slices, pineapple, 2 bacon slices, slice of lettuce then the top half of the burger bun with a bit of the burger sauce. Enjoy the burgers!

Even though this in Asian inspired dinner , I named it in Latin (directly translated to ‘dinner masterpiece’ )to match its visual sophistication. This gourmet Asian dinner is a stellar representation of how the right color combinations on a plate can elevate normal food into culinary masterpieces. I kid you not, this dinner is one easiest meals on my blog. It only looks complex because the arrangement of the food and decorative elements but it’s really just : bbq beef cubes , chicken dumplings, broccoli, spring rolls and sweet n sour  chicken cubes. All the elements of this dish merge so effortlessly to create an unforgettable mouthwatering experience for your tastebuds!

For the beef

  • 3/4 cup tomato sauce 
  • 3/4 cup bbq sauce
  • 1/4 cup beef flavored thickening powder 
  • 2 tbsp black pepper
  • 1/4 cup sugar
  • 3/4 cup water
  •  1 onion diced  
  • 400g beef sliced
Spring rolls and the filling
  • 2 large carrots
  • 1 large onion
  • 1 tsp garlic 
  • 2 chicken breasts (cooked and shredded)
  • 1 tbsp salt
  • 2 soy sauce
  • 2 tsp cayenne pepper
  • 2 tsp black pepper
  • 1 tbsp granulated sugar
  • 1 tsp ground coriander
  • 15 spring roll sheets ( store-bought or homemade)

Chicken dumplings 


Chicken cubes 

  • 1/2 cup tomato sauce 
  • 1/4 cup bbq sauce
  • 1/4 cup chicken flavored thickening powder 
  • 2 tbsp black pepper
  • 1/4 cup sugar
  • 3/4 cup water 
  • 1 onion diced  
  • 400g beef sliced

Decorative elements 
  • Carrot ribbons 
  • Cucumber ribbons
  • 1 cup boiled broccoli 


Beef cubes 

  1. In a saucepan, the beef (on high heat )and season them with salt and 1 tbsp of black pepper.
  2. When the beef is fully cooked ( this should take about 20 minutes), add the the tomato sauce, bbq sauce, black pepper, hot water and sugar  to the pan.
  3. Mix everything and let the stew thicken . ( This should take 10 minutes on medium-high heat)

Repeat that for the chicken cubes

Spring rolls

  1. On medium high heat, add about 2 tablespoons of cooking oil to a pan and let the oil heat before adding all the ingredients for the spring roll filling to the pan .
  2. Cook for about 20 minutes.
  3. To assemble the spring rolls, place about 2 tablespoons of the filling on one corner of the spring roll sheet, then fold in the sides of the spring roll sheet towards the centre  before rolling the rest of the sheet.Brush some egg onto the end of the spring roll sheet so it sticks

Chicken dumplings 



Delectable guilty pleasures are not a crime to indulge in once in a while! Have you ever imagine what paradise possibly tastes like ? Not only do these brownies look they were made in paradise;  they taste like pure paradise All the components of these brownies merge effortlessly to create a stellar  melody  in your mouth. From the chocolate fudge icing , to the shredded white chocolate complemented by the unexpected kick from rock salt on top, these brownies are a must-have!


  • 3/4 cup melted butter 
  • 2/3 cup caster sugar (or granulated sugar) 
  • 2 eggs
  • 3/4 cup dark chocolate melted 
  • 1/4 cup cocoa powder
  • 1 tsp salt

For the chocolate fudge icing 
  • 1 cup icing sugar 
  • 2 tbsp cocoa powder
  • 4 tbsp milk


  • Dark chocolate 
  • Shredded white chocolate 
  • Edible food glitter
  • Fresh mint
  • Rock salt


  1. Preheat the oven to 170 degrees Celsius.
  2. Line a small square baking tin with parchment paper and non stick spray.
  3. Combine the dark chocolate and the melted butter in a large bowl.
  4. Whisk the eggs in a separate small bowl and gradually add them to the butter and dark chocolate mixture.
  5. Add all the other dry ingredients to the bowl and mix until everything is well combined. I would advise using a spatula for this step as opposed to an electronic mixer as the batter will be very 5ick at this stage.
  6. Transfer the brownie batter to the baking tin and bake for 20 minutes.
  7. To making the chocolate icing, add the icing sugar, cocoa powder and milk to bowl and mix. If the icing is too thick add a bit of milk until the desired consistency is reached.
  8. Let the baking tray cool for 20 minutes before removing the brownies from the baking tray.
  9. Cut into small squares of equal sizes.
  10. Place a bit of the chocolate icing on one brownie before placing a second brownie on top.
  11. Cover the top of the ‘double brownie’ with the chocolate icing and top with dark chocolate, shredded white chicken, edible food glitter and a sprig of mint! Repeat that with all the remaining brownies. 


This magnificent gourmet creation is undoubtedly a stellar representation of the magic of an unleashed culinary imagination . If you’ve been a loyal follower of my blog then it comes as no surprise that I am utterly obsessed with classy fine dining. Firstly, trying to get a name for this meal was an unachievable task only because it comprises of so many components so it was hard to find a name that encapsulates all the elements of the meal.

This superb creation is a combination of Asian inspired elements. On the light blue platter there are strips of fish fillets , accompanied by rice shaped into small cylinders then chicken teriyaki . The decorative elements I used were : lemon wedges, yellow peppers, red onion slices then thinly sliced beetroots that I grilled in the oven for about 15 minutes at 190 degrees Celsius in order  to achieve the wilted ‘flowery’ look .

The second gourmet phenomenon is a stack of thinly sliced grilled potatoes , avocado slices, shredded bbq chicken , pineapple, more shredded bbq chicken topped with a stack of  crispy purple and golden spaghetti. Obviously the crispy spaghetti on the top was just a decorative element and it is note really meant to be eaten with the rest of the meal.

As i round off this blog post, I hope you have been inspired to unleash the culinary genius within you and top this marvelous fine dining creation! 


This dessert is a golden creation. It is heavenly. It is from a fantasy world . I could go on and on about it.

The sweetness of the blueberry sauce alongside the chocolate cake  and the fresh cream will make a breathtaking melody in your mouth . You have to try out this recipe. Your tastebuds will be mad at you if you don’t!

These decadent muffins are perfect for a fancy picnic dessert or a weeknight dinner at home or even a birthday party. Whatever the occasion is, I guarantee you they will be a hit because they  instantly become  popular at my house the night I made them.


Chocolate muffin

  • 1 1/4 cup self raising flour
  • 3/4 cup granulated sugar
  • 3 tbsp cocoa powder
  • 1 tsp coffee granules 
  • 1/2 cup canola oil or sunflower oil
  • 2 eggs
  • 1/2 cup milk
  • 2 tsp vanilla essence
For the blueberry sauce
  • 2 cups frozen blueberries 
  • 3/4 cup sugar
  • 2 tbsp cornstarch 
Whipped cream
  • 2 cups heavy cream whipped 

For garnish 
  • A few sprigs of mint

  1. Preheat the oven to 180 degrees Celsius.
  2. Spray a 12 cup muffin tray with non-stick spray
  3. In a large bowl, place the eggs , milk and vanilla essence and whisk with an electronic mixer .
  4. Slowly add the sugar, cocoa powder  and the flour into the bowl and leave the mixer going until everything is well incorporated.
  5. Place a scoop full of the muffin batter into each of the sprayed muffin tins.
  6. Bake for 15 minutes ( until a wooden skewer comes out clean when inserted).
  7. To make the blueberry sauce, place the blueberries into a saucepan and the place the saucepan on medium heat until the blueberries are no longer frozen.
  8. Add the sugar in and cornstarch in and mix (ensuring that the cornstarch has dissolved).
  9. Bring the mixture to a boil until the blueberry sauce has a thick luscious consistency.
  10. Remove the saucepan from the heat and let the blueberry sauce cool down.
  11. To assemble the mini desserts, take a muffin and slice off the top then slice the muffin in half.
  12. Place about 2 teaspoons of the whipped cream on the bottom half of the muffin , followed by two teaspoons of the blueberry sauce before placing the top half of the muffin.
  13. On the top half of the muffin, place about a tablespoon of the whipped cream followed by 2 teaspoons of the blueberry sauce before placing a sprig of mint for garnish. 
  14. Do that with the remaining muffins and your mini desserts will be ready to serve!


It is no secret that I am crazy about going all out for  Saturday night dinners!!! I mean, what is a Saturday Night sensation if it doesn’t make your tastebuds scream?

I came up with this open taco recipe in less than 10 minutes but it left an impression that lasted way more than 10 minutes. It is not every day that I say my recipes are easy. This recipe is easy. I promise.

You have to try it out!


  • 12 taco sized tortillas 
  • 4 boiled chicken breasts shredded 
  • 1/2 cup bbq sauce
  • 1/2 cup tomato sauce
  • 2 tbsp syrup
  • 1 teaspoon black pepper
  • 1 cup cooked peas
  • 1 cup milk
  • 3 tbsp plain flour
  • 2 tsp salt
  • 2 cups shredded cabbage 
  • 4 tbsp mayonnaise  
  • 3 large carrots cut into long sticks
  1. In a microwaveable bowl, place the shredded chicken, bbq sauce, tomato sauce, syrup and black pepper and mix.
  2. Place the bowl in the microwave for 5 minutes.
  3. In a saucepan  , place the milk , plain, and salt and whisk.
  4. Place the saucepan on the stove and let the milk mixture heat up on high heat until the consistency is thick. This should take about 8 minutes. Stir continuously with the whisk to avoid lumps forming.
  5. When the milk mixture is now thick, add in the peas and stir before removing the saucepan from the stove.
  6. Place the shredded cabbage and  mayonnaise in a medium bowl and mix until the cabbage is well coated.
  7. To assemble the tacos, place a tablespoon full of the chicken in one corner and repeat that with the peas, carrots and coleslaw.
  8. Do that for all the tacos and dinner will be ready to serve!


Imagine a 90s style jazz band collaborating with a cooking sensation! That's the type of vibe I got when I was making this jazz infused Saturday night dinner. The flavours of this double-wrap combine so effortlessly and hello, I know this sounds cliche but this wrap has the perfect bite! It tops my charts on for easy weeknight dinners so what are you waiting for? Please stop reading this paragraph and skip straight to the recipe to  try out my  double chicken wrap phenomenon  !

Yield : 5 


  • 10 small tortillas
  • 2 chicken breasts boiled and shredded (seasoned with salt and pepper)
  • 1/2 cup bbq sauce
  • 1/4 cup high quality tomato sauce 
For the chicken cubes
  • 3 chicken breasts cubed
  • 3/4 cup breadcrumbs 
  • 1 tablespoon black pepper
  • 1 tablespoon paprika 
  • 1 tablespoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon chicken spice 

  • 1 1/2 cups cooked tater tots
For the filling
  • 3 cups shredded purple cabbage
  • 2 grated carrots 
  • 1 1/2 cups mayonnaise 
  • 1/2 cup bbq sauce
  • 1/3 cup tomato sauce
  • 1/8 cup granulated sugar
For the plates
2 firm tomatoes sliced and halved
1 head red lettuce
1 head green lettuce
1 red onion thinly sliced

  1.  Mix the spices for the chicken cubes and coat the chicken cubes in the spice rub.
  2. Thoroughly Coat the chicken cubes in the bread crumbs.
  3. Heat oil in a frying pan till it is very hot, before placing the chicken cubes inside.
  4. Fry the chicken cubes in batches. Fry them for 8 minutes on each side before flipping them and frying them for another 8 minutes, so that they are golden and crunchy.
  5. To make the salad, combine the red cabbage, carrots, mayonnaise, bbq sauce, tomato sauce and sugar in a large bowl and mix. Added the shredded chicken, bbq sauce and tomato sauce and make sure everything is completely coated.
  6. To assemble the meal, place two tortilla wraps on each plate, slightly overlapping. 
  7. Place an even amount of the chicken salad in the middle of each wrap and leave a bit for the top.
  8. Fold the two wraps in such a way that they overlap and place a bit of mayonnaise so the edges stick to each other.
  9. Place a few tater tots and fried chicken cubes on the edge of the wraps (at both ends). Do this for all the plates.
  10. Finally place some green and red lettuce leaves, sliced tomatoes and red onions around the double wrap in each plate and the meal will be ready to indulge in!

 Quick weeknight dinners are trending! You do not need to be a culinary genius to pull off this picture perfect  dinner. The best part is burgers are popular on any dinner table any day! The crunch of the chicken effortlessly complements the bbq purple coleslaw and the crispy golden potato wedges . What’s not to love?


  • 5 hamburger rolls
  • 5 lemon wedges
  • Oil for deep frying
  • 4 tablespoons butter/margarine
  • ½  red onion sliced

For the chicken:
  • 5 boneless chicken breasts
  • 1 ½  cups buttermilk
  • 1 cup shredded cheese
(For the coating)
  • 1 ½  cups plain flour 
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 2 tsp cayenne pepper
  • 2 tsp chilli powder(optional)
  • 2 tsp garlic powder
For the coleslaw:
  • 2  cups shredded red cabbage
  • 2 medium sized carrots (one grated)
  • 8 tablespoons mayonnaise
  • 1 tsp chilli sauce
  • 2 tsp Worcestershire sauce
  • 1 tablespoon tomato sauce
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 ½ tsp castor sugar
  • 1 red onion sliced
For the potatoes 
  • 2 packets of frozen potato wedges 
  • 6 tablespoons oil

  1. Preheat the oven to 190 degrees Celsius.
  2. Place the frozen potatoes on a baking tray and drizzle them with oil and lightly sprinkle some salt.
  3. Bake them for about 45 minutes (till they are golden and crispy).
  4. Slice each of the chicken breasts in half.
  5. Season the chicken breasts with salt and black pepper.
  6. In heavy base pan , place enough oil for deep frying and switch on the stove to medium-high heat, so the oil gets hot.
  7. Soak  the chicken breasts in the buttermilk for 15 minutes.
  8. Combine the ingredients for the coating.
  9. When the oil is hot, individually coat each chicken breast in the flour coating before placing it in the  hot oil.
  10. Depending on the size of the pan, the chicken breasts can be fried in batches of two or three for about six minutes on each side.
  11. In the meantime, combine all the ingredients for the coleslaw in a large bowl.
  12. Slice the burger rolls and lightly toast them in a saucepan with about 1 tablespoon of butter.
  13. Place an equal amount of the grated cheese on 5 of the 10 chicken breasts and place them in the microwave for about 2 minutes to melt the cheese.
  14. To assemble the burgers, start by placing some coleslaw on the bottom half of the burger bun then the chicken without the cheese, then some more coleslaw and then the chicken breast with the cheese. Place some coleslaw on the top half of the burger roll. Repeat this with the other burgers.
  15. Serve the burgers with the grilled potatoes and any sauces of your choice!