Are you tired of humdrum weeknight dinners because you don't have time to cook during the week? No need to worry anymore. Miss Rejo's Coner is here to bring an entirely fresh twist  your  weeknight dinners! This meal is absurdly easy to make yet ridiculously delicious and healthy 






INGREDIENTS 

• 1 lettuce head

• 4 small onions lightly browned 

•50g shredded Parmesan cheese/ Italian mozzarella 

•4 large potatoes cubed 

•4 chicken breasts sliced

•5 tsp chicken spice and 1 tbsp salt

•1 small orange ( for garnish)


INSTRUCTIONS 

1. Boil the cubed potatoes for 20 minutes and place them in an oven pan with some cooking oil and salt and let them cook for about 40 minutes at 230 degrees Celsius. ( Only toss them twice in the the oven)

 Place about 3 tablespoons of oil in a non-stick skillet and let the oil get hot.

2. Slice the chicken breasts and season them with salt and chicken spice.

3. Fry the sliced chicken breasts for about three minutes on each side.

4. To assemble, place an equal amount of potatoes the left and right side of the pan or tray.

5. Arrange the lettuce next to the potatoes and then the fried chicken breasts in the center. 

6. Garnish with the shredded cheese, lightly browned onions and orange wedges.


 






Do you want to learn how to make stylish side dishes with very minimum effort?This gourmet side dish is absurdly easy to make , nonetheless is a stellar display of culinary bravado!


Ingredients 


  • 10 fish fillets
  • 5 tbsp bbq spice/ fish spice
  • 2 tbsp salt
  • 1 tbsp black pepper

  • 1 cup butter milk
  • 2 tsp paprika
  • 1 tbsp black pepper

coating

  • 1 cup flour
  • 3 tsp paprika
  • 1 tbsp black pepper
  • 3 tbsp chicken spice  

INSTRUCTIONS 
  1. Heat enough oil for shallow frying in a heavy base saucepan .
  2. Mix the buttermilk with the bbq spice, salt, black pepper  and paprika in a bowl.
  3. Place the fish fillets into the bowl and ensure that they are thoroughly coated.
  4. In a separate bowl , combine the ingredients for the coating.
  5. When the oil is hot enough, dip each of the buttermilk-coated fish fillets into the bowl with the flour and the other spices.
  6. Fry each fillet for about 7 minutes each side . 
  7. To serve, place two fillets on each plate and garnish with lemon wedges , chives and mayonnaise. 


 

A wise person once stated that , “If a storm has been brewing for a while, know that when it eventually rains , IT RAINS.”

It’s been a while since I last posted, BUT I’m back!!!!!!!! 
Here’s to a New year that comes with elevated goals.To all my first time visitors , welcome to my blog ! To say the least , I am ebullient, euphoric and  elated to top the dynamite that has been dynamiting my dynamited blog (whatever that means😂).






 







These chicken dumplings are definitely a must-have and once you try them they are undoubtedly going to become popular with your tastebuds!

Ingredients

For the baked dumplings:

  • 1 ½  cups all purpose flour
  • 1 cup water(at room temperature)
  • 1 tsp salt
  • 1 ½  tablespoons oil
  • 1 beaten egg


for 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

For the serving plate
soy sauce
rock salt
Chives

INSTRUCTIONS
  1. To make the dough for the dumplings, sift the flour into a bowl.
  2. Add the salt to the bowl and mix.
  3. Slowly add in the water and mix with a spoon till the dough forms.(You may add some water if needed,although the dough must not be too sticky).
  4. Place the oil into the bowl and ensure that it coats the dough.
  5. Dust some flour onto a board and transfer the dough to the board.
  6. Knead the dough for 3-5 minutes and then cut it into 20 equal portions.
  7. Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
  8. In the meantime, slice the onions and cut carrots into thin sticks.
  9. Heat oil in a pan over medium-high heat for about 4 minutes.
  10. Add the onions, carrots and garlic to the pan and fry them for 4 minutes.
  11. Place the shredded chicken into the pan as well as all of the spices listed below for the filling and cook for 10 minutes.
  12. Remove the pan from the heat.
  13. Line a baking tray with parchment paper.
  14. Preheat the oven to 180 degrees Celsius.
  15. Roll each of the 20 balls into small, thin circles on a floured surface. (The circles don’t have to be perfectly round.)Do not stack the circles.
  16. When you’ve rolled all the circles, place about 2 tsp of the filling in the center of each circle and lift the edges of the circle, bringing them all to the center and press them slightly below the top of the ‘little parcels’ you would have made so that the filling does not escape.
  17. Do this with the remaining circles. 
  18. Arrange the dumplings onto the baking tray leaving some space between them.
  19. Brush each of them with the beaten egg before placing them in the oven.
  20. Let them bake for 40-45 minutes till they are golden-brown in color.





 




  • 1 1/2 packets spaghetti ( boiled)
  • 50g fresh parsley 
  • 1 small broccoli head (boiled)

  • 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 cups hot water
  • 1 onion diced  
  • 400g beef sliced


INSTRUCTIONS 


In a saucepan, fry the the diced onion and the beef (on high heat )and season them with salt and 1 tbsp of black pepper.

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.

Mix everything and let the stew thicken . ( This should take 10 minutes on medium-high heat)

Add chopped parsley and 3 tbsp of cooking oil to the cooked spaghetti.

To serve, place an equal amount of spaghetti in each bowl.

Then add some of the beef stew in each bowl, followed by a few pieces of broccoli and a sprinkle of mustard seeds.








 





The way I invented this Spanish cocktail, is rather unconventional. I needed a feisty  cocktail to go with my ribs and chips https://www.missrejo.com/2021/12/bbq-ribs-and-chips.html . 

This Spanish cocktail was totally spontaneous.At first I added red food colouring to the bottom of my cocktail glasses, then orange juice, followed by a pineapple fizzy drink then cold lemonade and I repeated those layers. In the end, I had red monochromatic cocktails. I wasn't satisfied with the colour because I was really looking forward to a gradient forming. With all the guts in my bones, I took dark blue food colouring, assuming that if I added it to the top of the cocktails, it would add a blue dimension to my cocktails. However, when I did that to the first cocktail, it appeared black. I decided to simply step back and watch the gradient that was forming. To my uttermost delight, it looked superb! I decided to that with the remaining cocktails, because I could not help but be engrossed by the sensational black-red gradient. This cocktail is inarguably a MUST-HAVE and dare I say, it is probably among the top 2 easiest recipes  on  my blog. What makes this cocktail even more stupendous is how the pattern of the gradient formed in each glass is unique and unidentical. 



Yield:4

Time : 10 minutes 

Ingredients



  • 1 can lemonade (can be substituted with sprite)
  • 1 litre orange fruit juice
  • 2 cans pineapple-flavoured fizzy drink ( e.g pinenut)
  • A few drops red food colouring and dark blue/black food colouring
  • 1/4 cup caster sugar
  • 1 small lemon
  • Ice cubes
  • A few pineapple slices
INSTRUCTIONS
  1. Place all the liquids in a refrigerator for at least 30 minutes.
  2. For the sugar coating on the rim of the glasses, place the sugar in a medium sized flat plate.
  3. Cut the lemon in half and run it around the rim of the glasses then immediately dip the rim of each glass into the sugar. (Make sure the rims of the glasses are evenly and entirely coated).
  4. Add a pineapple slice to the rim of each glass by simply making a small incision at the pointy side of the pineapple and gently sliding it onto the glass rim.
  5. When filling your glasses, add one or two drops of food colouring to the bottom of each glass.
  6. First add orange juice to each glass a quarter way up. Then add some of the pineapple fizzy drink to each glass , followed by some of the lemonade. Repeat those layers till you almost reach the top of each glass.
  7. Add a drop of dark blue/ black food colouring to each glass.
  8. Leave the glasses untouched and after about 10 minutes the color gradient will become visible!





There are certain food pairings that will forever be a bomb! Ribs and chips are certainly among those magnificent pairs. There is nothing as spectacular as having a quick one pan Sunday dinner that will kick your tastebuds your mouth!











Time : 2 hours

Servings : 4


Ingredients 

8 potatoes (peeled and cut)

5 tbsp chicken spice

1 cup oil for frying

For the pork ribs 

    • 1 kg pork ribs


    For the dry rub

    • 5 tsp salt
    • 4 tbsp black pepper
    • 2 tbsp paprika
    • 3 tablespoons dark brown sugar
    • 1 tablespoon ground coriander
    • 5 tbsp steak and chops spice


    For the bbq sauce 

    • 1/4 cup regular bbq sauce
    • ½ cup tomato sauce
    • 5 tsp tsp sugar
    • 2 tsp black pepper
    • 2 tablespoons bbq spice(optional)



    For the boards
    • 1 lettuce head
    • 1 red onion sliced
    • 1/4 pineapple sliced
    • 1 lemon cut into quarters


    Coleslaw

    • 1 cup shredded white cabbage
    • 1 cup shredded purple cabbage
    • 1 large carrot grated
    • 5 tablespoons mayonnaise or eggless mayonnaise

    INSTRUCTIONS

    1. Heat the oil in a heavy based frying pan on high heat.
    2. Fry the chips for about 10 minutes on each side till they are golden in colour .( You might need to fry them in 5 batches)
    3. Season them with salt while they are frying.
    4. When all the chips have been fried, season them with chicken spice and make sure they are well coated.
    5.  Season the ribs with the dry rub and ensure that they are entirely coated.
    6. Fry the ribs for about 10 minutes on each side in the same frying pan that you used for the chips.
    7. Combine all the ingredients for the bbq sauce in a microwaveable bowl and microwave the sauce for 2 minutes. 
    8. Place it aside to cool.
    9. Combine the ingredients for the coleslaw in a bowl and mix.
    10. Get 8 slices of lettuce from the lettuce head and scoop some of the coleslaw into  each lettuce leaf.
    11. Dip all the ribs individually into the bbq sauce and arrange them on the board. 
    12. Place a few lettuce leaves on the board with ribs, red onion  slices and pineapple slices. 
    13. For the French fries board, place four paper towels on the board (folded into squares).
    14. Place the French fries on each of the paper towel squares.
    15. Decorate the French fries board with the lettuce leaves that have the coleslaw then also  place tomato sauce in 2 small containers and lemon wedges onto the board.
    16. Your Sunday night dinner will now be ready to serve!




     

     


    Tacos have officially become the new talk! Yes they are a language- a language that is able to make you taco bout them all day long! I have to give it to you plain and straight . These tacos were a BOMB that resulted  a in fierce explosion . BUT wait...We have bbq chicken too? You know what that spells out ?       W-I-N-N-E-R!



    I am going to split this article into three, just so we can appreciate the splendour of each taco board , and obviously the bbq drumsticks.







    Ingredients 

    Crispy chicken tacos

    • 2 chicken breasts
    • 5 tbsp chicken spice
    • 2 tbsp salt
    • 1 tbsp black pepper 

    coating

    • 1 cup flour
    • 3 tsp paprika
    • 1 tbsp black pepper
    • 3 tbsp chicken spice  


    Fish tacos 

    • 4 fish fillets
    • 5 tbsp bbq spice/ fish spice
    • 2 tbsp salt
    • 1 tbsp black pepper

    • 1 cup butter milk
    • 2 tsp paprika
    • 1 tbsp black pepper

    coating

    • 1 cup flour
    • 3 tsp paprika
    • 1 tbsp black pepper
    • 3 tbsp chicken spice  

    For the coleslaw
    • 1 cup shredded white cabbage
    • 1 cup shredded purple cabbage
    • 1 large carrot grated
    • 5 tablespoons mayonnaise or eggless mayonnaise

    INSTRUCTIONS

    1. Pour oil into a medium-sized saucepan.
    2. Switch the stove on to medium-high heat and place the saucepan on the stove.
    3. Cut the chicken breasts into cubes 
    4. Season them with chicken spice, salt and  black pepper.
    5. Combine the ingredients for the chicken  coating.
    6. Coat each chicken cube in the coating.
    7. Place the chicken cubes in the hot oil and let them fry for about 8 minutes on each side till they are golden-brown. (You may need to fry them in batches depending on the size your pan)
    8. Repeat steps 3 -8 with the fish , but dip the fish cubes into the buttermilk combined with the black pepper and paprika before placing them in the flour coating.
    9. Add the shredded purple and  white cabbage , carrots and mayonnaise to a bowl and mix them.
    10. To assemble the tacos, first spread a teaspoon of mayonnaise on each tortilla.
    11. Then for  chicken tacos, start by placing one tortilla on the serving board then a slice of lettuce on the tortilla.
    12. Place 2-3  tablespoons of the coleslaw onto the tortilla.
    13. Add about 5 chicken strips onto the tortilla.
    14. Repeat the same procedure for the other chicken tacos.
    15. To assemble the fish tacos, repeat steps 11-14.
    16. Add 5 fish cubes to each of the fish tacos. 
    17. Drizzle mayonnaise across the fish tacos and garnish them with fresh parsley.
    18. Decorate the board with red lettuce, lemon wedges and picco di Gallo(optional) https://www.missrejo.com/2021/11/beef-tacos-topped-with-picco-di-gallo.html.