Cornbread mini-muffins

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I love cute treats! If you’re anything like me then you want treats that don’t take you forever to make so you can have them in your mouth as soon as possible.

Today, I made cornbread mini-muffins because they are my new obsession. It takes 10 minutes to bake 12 muffins. That’s definitely every foodie’s dream. Of course, the basket was empty in no time because my sister couldn’t get enough. Baking another batch right now!

Serving size: 48
Prep time: 10 minutes
Baking time: 10-15 minutes


3/4 cup yellow cornflour
1+1/4 cups all-purpose flour (levelled-off)
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
2 eggs
2+1/2 tablespoons honey
3/4 cup milk (whichever you prefer)
1 stick unsalted butter.


  • In a medium bowl, mix the dry ingredients together (cornflour, flour, baking powder, sugar and salt).
  • In a small bowl, whisk the eggs together then whisk in the honey and milk.
  • Melt and cool the butter.
  • Add, the egg mixture and melted butter to the dry ingredients. Don’t over mix the batter.
  • Line mini-muffin pans with cooking spray or oil then scoop in the batter evenly. (I like to just fill it only half way because it will rise in the oven.
  • Pre-heat over to 350 degrees and bake for 10-15 minutes or until the top is golden-brown.
  • Cool the muffins down.

TIP: They taste better when served warm.

I hope you love them as much as I do!

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**


Happy Thanksgiving!

IMG_80582This is me hoping everyone had a great day and has at least one reason to be thankful. I’m thankful for the roof over my head and food on the table. Also, friends and family that I love and get to share life with.
I had a not-so-tradition lunch/dinner with a few friends and family. Gizzard coconut rice, spicy grilled chicken, baked spicy garlic potatoes, spicy gizzards & beef, coleslaw and cornbread mini-muffins. It was worth the hours spent in the kitchen.
Happy Thanksgiving to you and yours!

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Grilled Plantain (Nigerian Bole)

Grilled plantain

Grilled plantain:

  • 2 fingers ripe plantain
  • Salt and pepper (to taste)
Peppered sauce:Grilled plantain,ingredients
  • 2 tablespoons palm oil
  • 2 bulbs fresh tomatoes
  • 1 scotch bonnet
  • 1 red onion
  • 1/2 red bell pepper
  • 1 teaspoon garlic powder
  • Seasoned salt and pepper (to taste)
  • 1 seasoning cube
  • Preheat oven to 170°C.
  • Season plantain to taste with salt and pepper then place in the oven. Allow about 10-15 minutes to brown on each side. Grilled plantain,raw
Peppered sauce
  • Blend tomatoes, scotch bonnet, bell pepper, and 1/2 onion.
  • Thinly slice the other half of the onion.
  • In a small pan, heat palm oil over medium-high heat then sauté sliced onion until soft. Add blended ingredients and let cook for 5-7 minutes then add seasoning cube, garlic powder, seasoned salt and pepper. Let simmer for another 3-5 minutes.
Your meal is ready to be served.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Breakfast: French toast

French toast


  • 4 eggs
  • 1/4 cup milk
  • 2 tablespoons butter or vegetable oil
  • 1/2 teaspoon vanilla extract
  • 8 slices of bread
  • Maple syrup
  • 1 teaspoon ground cinnamon (optional)
  • Freshly cut berries (optional)
  • In a shallow bowl, whisk together eggs, milk, vanilla extract and ground cinnamon.
  • Dip bread in egg mixture. Coat both sides.
  • Melt some butter in a large skillet over medium high heat.
  • Fry the slices of bread, flip until golden brown on both sides.
  • Serve with maple syrup and fresh berries.
Enjoy your breakfast.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Steak Quesadilla

steak quesadilla



• 2 tablespoons mayonnaise
• 1 teaspoon grated jalapeño (optional)
• 1/8 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon sugar

• 1 large tortilla
• 2 steak tenderloins (shredded)
• 2 slices american cheese
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup shredded cheddar cheese

• In a small bowl, mix all the ingredients for the sauce to get a smooth paste.
• Spray a 10” pan with cooking spray and over medium heat, cook shredded steak with a dash of seasoned salt.
• Over medium heat, place tortilla in a pan. On one half, place the cheese (American cheese first) then shredded steak.
• On the other half, spread 2 tablespoons of the sauce.
• Gently fold tortilla in half so the edges meet then flatten.
• Cook till the cheese melts. Cut and serve.

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Easy Chinese Chicken Fried Rice.

• 3 cups rice
• 3 boneless chicken breasts (sliced)
• 3-4 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 small white onion (chopped)
• 2 tablespoon scallions (chopped)
• 1 cup frozen carrots and peas (thawed)
• 2 eggs (beaten)

• Cook rice. See here (cook a day before and freeze for better results)
• In a wok or pan, heat up sesame oil over medium heat, sauté onion, chicken, carrots and peas until soft.
• In the same pan, scramble eggs then mix with the vegetables and chicken.
• Add rice, soy sauce, stir and fry until evenly combined and heated.
• Garnish with scallions.

Your meal is ready to be served with BAKED SWEET AND SOUR CHICKEN.

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**


Spicy Steak Wrap.

Steak wrap

• 4 small tortillas
• Mini sweet peppers-yellow, orange, red-(thinly sliced)
• 2 Jalapeño peppers (thinly sliced)
• 1 medium red onion (thinly sliced)
• 3 thin round eye steak
• 1 tablespoon seasoned salt
• 1 tablespoon cayenne pepper
• 1 teaspoon shredded cheddar cheese (optional)
• Cooking spray

• Spray pan with cooking spray. Season steak with salt and pepper, cook till tender. Remove from pan and slice.
• In the same pan, add sweet peppers, jalapeño peppers and onion, season with what’s left of the salt and pepper. Cook till soft.
• Heat up tortilla in a preheated pan for 30seconds on each side or in the microwave for 30seconds. Steak wrap veggies
• Place cooked vegetables, steak slices and cheddar cheese in the center of each tortilla and wrap. See video below for wrapping instructions.
Serve wrap warm.

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Shredded Beef Sauce.


• 2 cups shredded beef
• 1 medium white onion
• 2-3 chopped scallions
• Bell peppers (red and green) – thinly sliced
• 1 tablespoon cornstarch
• Salt and pepper (to taste)
• 1 teaspoon curry
• 1/2 teaspoon thyme
• 2 cooking cubes
• 1 tablespoon olive oil
• 1-2 cups water

• Cook shredded beef with water, salt, pepper, thyme, 1 cooking cube

IMG_4673• In a pan, heat olive oil over medium heat. Sauté onion and scallions until soft.
• Add cooked beef, beef stock and the rest of the seasoning.
• Stir cornstarch in 2 tablespoons of water until completely dissolved. Add mixture to pan. Cook for 5-7mins
• Add bell peppers. Let cook for another 5 mins.
• Serve with white rice. See BASICS: HOW TO COOK WHITE RICE

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Jack Daniels BBQ Chicken Wings.


• 10-15 chicken wings
• 2 Tablespoon seasoned salt
• 2 Tablespoon garlic powder
• 1 tablespoon chicken seasoning
• Crushed red peppers (to taste)
• 1 teaspoon parsley flakes
• 1 cup fresh milk
• 2 cups all-purpose flour
• 2 cups vegetable oil
• Jack Daniels BBQ sauce

• Thaw and wash chicken wings.
• Put wings in a bowl and season with half of the seasoned salt, garlic powder, chicken seasoning, crushed red peppers and parsley.
• Add fresh milk. Cover bowl and place in the fridge for 10 minutes.
• In another bowl, season flour with seasoned salt, garlic powder and chicken seasoning.
• Coat chicken with seasoned flour.
• Heat oil over medium heat and fry chicken till golden brown.
• In a clean bowl, stir chicken in Jack Daniels BBQ sauce.
Your wings are ready to be served.

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**