• 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. 

 

 

 Ingredients

• 5 taco sized tortillas 

Picco di gallo

• 1 tomato diced
• 1 red onion diced
• 2 tsp black pepper
• 1/2 lemon
• 1/8 cup chopped fresh coriander (optional)

For the beef 

• 1 cup shredded beef
• 1 small onion diced
• 1/2 cup tomato sauce
• 1/8 cup bbq sauce
• 3 tbsp brown gravy thickening powder
• 1 cup water
• 3 tbsp sugar
• 2 tsp black pepper
• 4 tsp bbq spice

INSTRUCTIONS

1. In a medium saucepan , combine the shredded beef and all the ingredients listed below the shredded beef.
2. Place the saucepan on medium-high heat and let the beef and sauces cook for 20-30 minutes (till the sauce is thick)
3. Place the diced onion, diced tomato, chopped fresh parsley, and black pepper in bowl.
4. Squeeze the juice from one lemon into the bowl and mix it with the diced vegetables.
5. To assemble the tacos, place the tortillas on the board.
6. Place an equal amount of the beef onto each taco tortilla. 
7. Top each tortilla with the pico di gallo.
8. Decorate the bowl, place some fresh parsley and lemon quarters on the board.

 

Ingredients

• 12 chicken drumsticks
• 2 tbsp black pepper
• 6 tbsp salt
• 2 tsp cayenne pepper
• 2 tsp paprika 
• 6 tbsp chicken spice
• 5 tbsp oil

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 board

• 1 red lettuce head
• A few green lettuce leaves
• 1 small red onion slices
• Fresh parsley

INSTRUCTIONS

1. Pre-heat the oven to 230 degrees Celsius.
2. Coat a baking tray with the oil.
3. Combine the spices for the drumsticks in a bowl
4. Place the drumsticks on the baking tray.
5. Sprinkle the spice blend on the chicken drumsticks and toss them to ensure that they are evenly coated in the spices.
6. Place the baking tray with the chicken in the oven, and let the chicken cook for 30-40 minutes (till it has a golden-brown colour). Flip the chicken halfway into the cooking time so that it cooks on both sides.
7. Place the ingredients for the bbq sauce in a microwavable bowl and mix them.
8. Microwave the sauce for 3 minutes.
9. When the chicken has cooked, coat each drumstick in the sauce and place the drumsticks on a board.
10. Garnish the board with fresh parsley, red onion slices, red lettuce and green lettuce.

Are you ready to snatch centre stage and completely SHUT IT DOWN?You better be, because this recipe is indisputably going to escalate  the vibrato of your tastebuds!

These Mexican burritos had my family turning slightly  mental. No, not even slightly .  Completely  insane !!!!!
These Mexican burritos create an outstandingly splendid harmony in your mouth.They  taste superb, they have an exquisite jazzy look and undoubtedly deserve my golden trophy .


INGREDIENTS 

8 large tortillas

For the filling

The rice

• 2 cups cooked rice
• 3 tbsp turmeric
• 5 tablespoons bbq spice
• 3 tablespoons bbq sauce
• 3 tablespoons tomato sauce
• 2 tsp black pepper

chicken

• 2 cups shredded chicken
• 7 tablespoons mayonnaise
• 3 tablespoons bbq sauce
• 2 tablespoons tomato sauce 
• 2 tablespoons granulated white sugar
• 1 tsp black pepper

Ground beef 

• 1 cup cooked ground beef (minced beef)
• 2 tablespoons bbq spice
• 4 tablespoons bbq sauce
• 2 tablespoons tomato sauce
• 2 tablespoons granulated white sugar
• 1 tsp black pepper

For the quesadilla

• 2 red onions ( cubed)
• 3 firm tomatoes ( cubed)
• 100g fresh parsley
• 1 lemon
• 2 tsp black pepper

For the garnish

• Mayonnaise
• Extra parsley
• 10 small lemon wedges

INSTRUCTIONS

1. In medium sized pan, heat 2 teaspoons of oil.
2. When the oil is hot enough, add the rice and all the spices listed below the rice.
3. Let the rice and spices fry for about 10 minutes, before removing from the heat.
4. In a microwavable bowl, add the ground beef and all the ingredients listed under the ground beef and place the bowl in the microwave for 4 minutes.
5. Combine the chicken and the ingredients listed below the chicken in a bowl and mix until the chicken is thoroughly coated in the mayonnaise, bbq sauce , tomato sauce, black pepper and sugar. Set the bowl aside.
6. To make the quesadilla, add the cubed tomatoes, red onions and black pepper to a bowl. Squeeze the lemon juice into the bowl and ensure that all the vegetables are coated.
7. To assemble the burritos,  microwave the tortillas  for  30 seconds (so that they do not break while folding them).
8. When they are warm, place one tortilla on a flat cutting board.
9. Spread about a tablespoon of mayonnaise on the surface of the tortilla.
10. Place three tablespoons of the rice in the centre ( arranged in a rectangular shape), followed by 2 tablespoons of the chicken on top of the rice  then 2 tablespoons of the quesadilla before adding 2 tablespoons of the mince.
11. Fold the right and left side of the burrito first.
12. After that,gently fold the tortilla from the top to the bottom .
13. Repeat that for the remaining tortillas.
14. Heat 1 tablespoon of butter in a hot pan.
15. Place each wrap in the pan for about 30 seconds on each side (so that the wraps get a slightly golden colour ).
16. Using a sharp knife inorder to get a clean cut, cut 3 of the wraps in half.
17. Place mayonnaise in a drizzling bottle, and squeeze it out in circular motion around the plates. (The circles don’t need to be perfect)
18. To plate, start by placing a full burrito on each plate.
19. Then, place one of the cut burritos at an angle against the full burritos, on each plate.
20. Finally, place a few tablespoons of the remaining quesadilla in each plate, before garnishing with parsley and 2 lemon wedges and dinner will be ready!

Guilty pleasure desserts aren't the worst to indulge in once in a while! Let me break it down to you...This dessert is a WINNER! The  luscious layers of ice cream, dreamy chocolate sauce, and fudgy brownies complement each other effortlessly and undeniably place make this dessert earn a well deserved spot among my top most stellar desserts. It is a MUST HAVE !!

The best part of this dessert is how the imperfect layers make the dessert perfect! Don’t worry if the ice cream starts melting while you are still assembling the dessert, it is all going to look dazzling and picture perfect in the end.

Servings 5

Time : 1 hour

INGREDIENTS

• 1 litre cherry or strawberry icecream
• Chocolate sauce (see the recipe below for my homemade chocolate sauce)

Caramel Popcorn Ice-Cream Cake | Top 7 Comfort desserts

• 2 tsp Mint flavouring
• ¼ cups chocolate
• ⅛  cup white chocolate 

For the chocolate brownies

• ¾ cup sugar
• ⅜ cup cocoa powder 
• 1 egg
• ⅞ cup self raising flour
• ¼ cup canola oil
• ½ cup warm water
• ½ cup milk 
• 3 tsp vanilla extract

INSTRUCTIONS

1. Preheat the oven to 175 degrees Celsius
2. Line a small square baking pan with parchment paper and spray it with non-stick spray.
3. In a large bowl whisk all the wet ingredients for the brownies.
4. In a seperate bowl add the dry ingredients for the brownies and combine.
5. Gradually add the wet ingredients to the dry bowl and whisk for about 2 minutes, ensuring that there are not many lumps.
6. Bake the brownies for 25-30 minutes (until a wooden skewer comes out clean when inserted).
7. Let the brownies cool for about 10 minutes, before cutting them into small squares.
8. To make the chocolate ornaments, first line baking sheet with parchment paper and spray some non-stick spray on it.
9. Then, melt white chocolate for about 2 minutes in th microwave.
10. After that, place the white chocolate in a piping bag and pipe out 5 random patterns onto the baking sheet. (Make sure there is some space between each white chocolate decoration).
11. Then melt the brown chocolate in the microwave for about 2 minutes.
12. After that,pour the brown chocolate onto each white chocolate decoration and place the baking tray in a freezer for 4 minutes.
13. After 4 minutes, the ornaments should easily  peel off  the baking paper.
14. Add two tsp of mint to some of the chocolate sauce you’d have prepared.
15. To assemble the ice cream sundaes, first add a few tablespoons of chocolate sauce to the bottom of each dessert glass.
16. After that, add about 3 scoops of ice cream, a 2 or 3 brownie cubes and a generous drizzle of the mint chocolate sauce. Repeat the layers till you get to  the top of the dessert glasses. (Alternate the mint chocolate sauce and the plain chocolate sauce )
17. Garnish each dessert glass with the chocolate ornament, a drizzle of chocolate sauce and a sprig of fresh mint

 

My  Vegas double chicken wrap is in a league of it’s own! It comprises of all the healthy components, so already it’s a winner and to top it off, it looks like it has been prepared in one of the top class Vegas restaurants, hence it ticks every single box your mind can come up with!

This meal is a magnificent dinner idea that only takes an hour to make and 10 easy steps. How easy can it get!Just to be clear, it tastes exactly like it looks that is why you have to try it out!!!!!

Time : 1 hour

Yield : 5 

INGREDIENTS 

• 10 small tortillas
• 2 chicken breasts boiled and shredded (seasoned with salt and pepper)

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

INSTRUCTIONS 

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 and make sure it 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!

If there was a meal fit to become the most popular jazz hit, this meal would unquestionably top the charts!

When i was preparing to make this dinner, i needed a platter style type of meal that would include some of my favourite elements of food like ham, meatballs , WINGS and of course, THE DIPPING SAUCE.  This dip was an instant hit with my family ( literally they all LOVED it).

Before i made this meal, i was not that crazy about pita bread. Infact, i had never made anything with pita bread before, but what i did know is that i needed to make it with yeast, let it rise, let it rise again and all that unexciting stuff. However, i decided to do a little culinary innovation. I made pita bread without yeast! Self raising flour, water and oil is all i needed! 

I kid you not, that pita bread was PHENOMENAL. I managed to slice through iteasily and stuff it with all the pleasurable goodness I needed.

I made this meal for my mom’s birthday and I guarantee you that if you are looking for a spectacular meal for a special occasion, especially at home, there is no need to look any further!

 Time : 2 hours 30 minutes

Yield: 5 plates

Ingredients

For the pita bread

• 3 cups self raising flour

• 1 ½ cups water (you may add more )

• ⅛ cup oil

For the pita bread stuffing

• Meatballs

  - 250g ground beef

  - 2 tablespoons mixed herbs

  -2 tablespoons salt

  - 1 tablespoon black pepper

  - 1 1/2 tsp soy sauce

  -2 tablespoons bbq spice

  -1/2 cup flour for coating

  
  

• Lettuce
• 1 red onion sliced

For the pita bread spread

• ½ cup mayonnaise
• ⅛ cup tomato sauce
• ⅛ cup bbq sauce
• 1 tsp granulated sugar




For the wings

• 15 chicken wings
• 3 tablespoons salt
• 1 tablespoon black pepper
• 3 tablespoons chicken spice
• 4 tablespoons bbq spice




For the dip

• 1 ½ cups regular bbq sauce
• ½ cup tomato sauce
• 1 cup boiling water
• ½ cup sugar
• ½ cup brown gravy thickening powder
• 4 tablespoons bbq spice

1 tablespoon black pepper

For the salad

• 1 big lettuce head
• 50g Cheddar cheese
• 1 cucumber
• 12 ham slices
• 15 tortilla chips / crunchy tortilla wedges

INSTRUCTION

1. To make the pita bread, mix the self-raising flour and water in a bowl till a dough forms. If it is too dry add some water. Add the oil to the dough and make sure it is well incorporatedTransfer the dough to a well  board sprinkled with some flour and knead for about 3 minutes.
2.  Divide the dough into 10 balls and cover them with a clean kitchen towel for about 10 minutes.
3. After the ten minutes, switch on your stove to medium - high heat and place the pan there so it starts absorbing the heat.
4. Roll each ball into a small/medium sized disk that is not as thin as tortillas.
5. Cook each disk for about 2 minutes (1 minute on each side).
6. Place them in a container with a lid so the they remain soft.
7. To make the meatballs, mix the ground beef, mixed herbs, salt , black pepper, bbq spice and soy sauce in a bowl.
8. Shape them into small balls and dip them all in the flour so they don’t stick to the pan.
9. Add oil to a pan and switch the stove on to medium-high heat.
10. When the oil is hot, place about 8 meatballs in the pan and cook them for 3-5 minutes on each side before turning them over.
11. Do the same for the other meatballs.
12. For the chicken wings, mix all the spices listed under chicken wings in a bowl and coat all the chicken wings in those spices.
13. Let the wings marinate in the bowl covered with cling wrap for about 15 minutes.
14. In the meantime, heat oil in a pan over medium-high heat.
15.  When it is sizzling, place about 5 chicken wings in the pan and let them cook for 7 minutes on each side, so they get crispy.
16. Do that for all the wings.
17. To make the dip, add all the ingredients listed under the dip to a 2-quart saucepan, mix them and bring them to a boil over medium heat without the lid of the pan. After about 20 minutes the sauce should have thickened so you may remove it from the heat.If it hasn’t leave let it boil for 5 more minutes.
18. Let the sauce cool and pour it into small sauce containers, remembering to leave some sauce for the wings.
19. Coat the wings in the remaining sauce.
20. Mix the ingredients for the pita bread sauce in a small bowl.
21. To assemble the meal, cut the pita bread in half. Slice each half carefully but make sure you do not slice to the bottom of the pita bread.
22. Spread some of the spread into each sliced pitas and carefully insert 3 or 4 meatballs, and about 3 red onion slices.
23. Do the same for all of them.
24. Place about two of the stacked pitas in the middle of each plate (one on the bottom and the second leaning on the one that is on the bottom).
25.   Place three wings towards the edge of each plate and the dips next to them.
26. Now, place lettuce slices around the plates.
27. Place the shredded cucumber slices( you may use a potato peeler to get the thin slices).
28.  Cut the ham into slices and place about 5 slices in each plate as well as 5 tortilla wedges.
29. Use a potato peeler to slice the cheese and place it around the plates.
30. Your meal will be ready to indulge in!

Tip: For a flavour explosion in your mouth to occur, dip the stuffed pitas into the dip when you’re eating to get an out of this world experience!