I knew this day was inevitable, “out of the kitchen and onto the keyboard.” Notes from the chef…(& his daughter)

When starting this blog I thought I could just keep my regular gig and be the guy in the kitchen taking the instructions, putting the pieces together and presenting the finished products.  I forgot that isn’t how this relationship runs… I knew at some point I would have to share in the hard work of planning and writing a piece for the blog so, GUESS WHAT!!?? This is the day.  What I want to provide our followers and newcomers is a different view of “budget friendly” family eating looks like, restaurant quality food that can be served for a reasonable rate.   Just because it was “cheap to eat” doesn’t take away from the quality of the finished product.  With a tweek here, a pinch there and  substitution on occasion can make global gourmet good and NOT gauge. So… “let’s have at it, shall we?”

First I called my Sous Chef Aliyah into the plan and this is what we were thinking we could bring to you.  As we go thru the week keep checking our Instagram, Facebook, Pinterest and this blog page for updated photos & captions.  A good friend Chef Paul Mach at a very respected college Culinary Arts Program in the Northeast (and of PBS “You’re the Chef) fame once told me, you start to taste food with your eyes first.  So, I like to have presentation when I deliver food to the table (not every time) but a wedge or a dusting goes a long way.


March 11- 17, 2018


Smoothies for mom, cereal or instant oatmeal for the kids, eggs for dad.  


Tomato soup, tuna fish, PB & J, salads topped with grilled chicken or hard boiled eggs, or leftovers.


  • Sunday: Chicken Satay with savory peanut sauce –
  • 2 tbsp. Vegetable Oil
  • 1 tbsp. Sesame Oil
  • Juice of ½ lime
  • 2 skinless, boneless chicken breasts, cut into small cubes

The Dip

  • 2 tbsp. veggie or peanut oil
  • 1 small onion, chopped finely
  • 1 small fresh green chili, seeded and chopped
  • 1 garlic clove, chopped finely
  • 4 fl oz./125 ml/ ½ cup crunchy peanut butter
  • 6-8 tbsp. water
  • Juice of ½ lime                                                                                                                  Method – Combine both oils in a non-metallic bowl, add the chicken cubes, cover with cling wrap 1 hour.  Make dip – heat the oil in a skillet and sauté the onion, chili and garlic over low heat, stirring occasionally, for about 5 minutes, until just softened. Add the peanut butter, water, and lime juice and let simmer gently, stirring constantly, until the peanut butter has softened enough to make a dip- you may need to add extra water to make a thinner consistency. Meanwhile, drain the chicken cubes and thread them onto 8-12 wooden skewers- soak in cold water for 45 minutes before threading the meat to help stop them from burning during cooking. Put under hot broiler or a barbecue, turning frequently, for about 10 minutes, until cooked and browned. Serve hot with the warm dip.
  • Monday: Red Beans & Rice (always the special in restaurants in NOLA on Monday) – See recipe here
  • Tuesday: Charred Broccoli Lemon Pasta – See recipe here
  • Wednesday: Thai Pork and Peppers –
  • 1 tbsp. veggie oil or peanut oil
  • 1 tbsp. chili oil
  • 1 lb/ 450g pork fillet, thinly sliced
  • 2 tbsp. green chili sauce
  • 6 scallions, sliced
  • 1 inch/2.5 cm piece fresh ginger, sliced thinly
  • 1 red bell pepper, seeded and sliced
  • 1 yellow pepper, seeded and sliced
  • 1 orange pepper, seeded and sliced
  • 1 tbsp. fish sauce
  • 2 tbsp. Thai soy sauce
  • Juice of ½ lime
  • 4 tbsp. chopped fresh parsley
  • cooked flat rice noodles, to serve

Method- Heat both oils in a wok. Add the pork, in batches, and stir fry until browned all over. Remove with a slotted spoon and set aside. Add the chili sauce, scallions, and ginger to the wok and stir fry for 1-2 minutes. Add the bell peppers and stir fry for 2-3 minutes.  Return the meat to the wok, stir well, and add the fish sauce, soy sauce, and lime juice. Cook for an additional 1-2 minutes, then stir in the chopped parsley and serve with flat rice noodles.

  • Thursday: Louisiana homestyle Fish Courtbillion – see recipe here
  • Friday: Summer Veggie Pizza – see recipe here
  • Saturday: Easy Irish Sheperds Pie – see recipe here (I tweek it with adding salt,blk pepper, ground sage & thyme into the beef while cooking)

Sunday Satay

On Hand

peanut butter and jelly, tuna fish, eggs, frozen fruit (smoothies), rice, frozen corn

Shopping Plan

Basics to Stock Up On:

  • BJ’s WHOLESALE: cereal ($4.99), 1 gal. milk ($2,79), 2-18 ct. eggs (about $4.99), loaf of bread ($1.98) 

Ingredients Needed for the Recipes:  

  • BJ’s:  Pork Loin $14, Onions $1.69
  • WALMART:(2) Limes, – 1.00, Celery, – 1.78 Asparagus, – 2.47 Frozen mixed Veggies,- (2) bags Frozen Broccoli Florets, – 2.00, Ground Rosemary, – 2.98, Ground blk pepper, – 1.98, Ground beef, – 7.78, (2) 8oz pizza dough, – 2.00, 2lbs flounder or other mild fish, – 8.94, LA hot sauce, – 1.00, fish stock, – 2.72, (3) cans Diced Tomatoes, – 2.76, (2) cans Tomato Sauce, – 2.16, (2) cans Kidney Beans, – 1.64, soy sauce, – 1.62, fish sauce, – 2.42, (2)cans green chilies, – 1.76, 6 scallions, – .58, (2) boxes Penne or Ziti, – 2.00, Smoked Sausage 2.98, Boneless Chicken 6.98, 3lbs.



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