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Sweet Chilli Chicken

So I dug into another cookbook for inspiration on this recipe. This is a mains dish modified from a wings appetizer. This drumstick recipe was modified from a wing dish due to a wings shortage at Winco yesterday…shocking! That’s okay, personally I prefer drumsticks, more substance.

Anywho, the key to this dish is a long marinade, I made the marinade this morning, and then occasionally flipped the ziplock over to ensure good coverage (a perk of working from home, you could also start it marinading the night before, and then flip it over before work.) The meat turned out super moist and separated from the bone, a result of the long marinade time. Since it is a marinade and not super vital, I recommend just mixing in proportions you think you would like and then tasting the marinade (obviously before you put the raw chicken in.)

What I used:

  • chicken drumsticks (8)
  • soy sauce (1/4c)
  • sweet chilli sauce (1/4c)
  • honey (2T)
  • salt and pepper (More P than S)
  • rice vinegar (1T)
  • garlic (1tsp)
  • oil (1T)
  • fresh grated ginger (1 T)


Sweet Chilli Chicken, D ate all three!

What I did:

  1. Mix together everything but the chicken, emulsify it together (AKA whisk it until nothing is separating out.)
  2. Add chicken and marinade to ziplock, refrigerate overnight/all day.
  3. Heat oven to 400F
  4. Bake chicken, turning and adding leftover marinate a couple times in the first 30 minutes. *
  5. Bake until done (approximately 40 minutes.)

*Remember the marinade contained raw chicken, so don’t use it toward the end of baking.

Turned out great, and super easy overall. Marinade was quick to make, the actually baking was super low maintenance.

Bon Appetit.


Beef Goulash

1. a highly seasoned Hungarian soup or stew of meat and vegetables, flavored with paprika.

After a ridiculously long absence, I am back on Morris Morsels. No I didn’t stop cooking for the past year, I just stopped blogging about it. Though those of you who know me FB-wise have continued to see occasional food posts. Anywho, over Christmas I showed some family the dormant blog, and they convinced me to start it back up again (thanks C, U.S. and D). So no promises on how often I will add here, but I will just continue to tell you sometimes what I make and how I made it, I hope to hear from you in the comments.

Tonight, I dug out a “one pot” cookbook I had been disappointed by in the past, and thought I would give their Hungarian inspired soup a shot. Beef Goulash Soup (we know, it’s a redundant title).



I upped the paprika a bit (because: Hungarian!) and instead of using a pasta added homemade spaetzle (because: Hungarian! plus, um spaetzle are awesome.) So here’s the low-down:

What I used:

  • A pound(ish) of ground beef
  • Half an onion diced
  • Diced garlic
  • Rice flour (can use regular of course)
  • Beef broth
  • A can of diced tomatoes
  • Roasted bell pepper
  • A carrot
  • Seasonings (paprika, S&P and oregano)
  • Spaetzle (don’t worry Colette there’s an easy alternative)
  • Sour cream

What I did:

  1. Brown the ground beef in a soup pot
  2. Add diced onion and garlic, cooked for a few minutes
  3. Add two tablespoons rice flour mix and cook a minute
  4. Add 4 cups or so of broth and scrape off bottom of pan
  5. Add diced tomato, diced up bell pepper, carrot, teaspoon of paprika, pinch of oregano, S&P to taste.
  6. Simmer for half hour or more
  7. Cook Spaetzle noodles into the soup, serve with a dollop of sour cream on top.*

*Note, I only added spaetzle cause it seemed like a perfect end to the Hungarian nature of the dish, you could use any sort of pasta, or even tortilla chips.

It turned out great, I really like the creaminess of the soup once the sour cream was mixed in, and other than the long simmering time, it was super easy/fast to make (I cheated and used jarred roasted bell pepper.) Will definitely make this again.

Chicken Cashew

After a years long and very unscientific study involving observing friends and family order at various Thai and Chinese restaurants I have determined that Cashew Chicken is a ridiculously popular dish. Despite this, I don’t remember having made it before.

Anyway, while I am amped up on stir fries this week I decided I should break that trend, I found this one in a book and made it the other night. It turned out well, I liked the basic coating, as it was a lighter version of coated fried chicken.


Besides tasting great, I like how the color turned out. Very fresh despite the slight coating.


What I used:

  • Three chicken thighs
  • Half cup of cornstarch
  • One egg
  • Broccoli florets
  • A red pepper sliced
  • Half an onion sliced
  • Soy sauce
  • Sherry
  • Oyster sauce
  • Handful of cashew
  • Several spring onions sliced

What I did:

  1. Cut the chicken into strips
  2. Dip them in a beaten egg then in cornflour
  3. Fry the chicken pieces up in an oiled wok, remove to paper towel lined bowl
  4. Once removed fry up broccoli then add onion and pepper
  5. Add 2T soy sauce, 2T sherry and 1T oyster sauce, stir together.
  6. Add chicken back into the wok, stir together sliced spring onions and cashews.
  7. Serve over rice.



Last night, just to mix it up a bit I made potatoes au gratin. Tonight I am returning to Asia with Lemongrass Marinated Beef….which reminds me I should go make the marinade.

Guten Appetit!


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Roasted Garlic

So if you haven’t experienced roasted garlic before, I am sooo sorry you’ve been seriously missing out! Roasting garlic is a) super easy and b) insanely delicious. So the basics…. Garlic heads are roasted in olive oil until they are squishy deliciousness. There are “garlic roasters” which are terra cotta dishes that are similar (read: identical) to the terra cotta dishes that you might keep warmed corn tortillas in. These speciality dishes are not necessary but are super nice to have. They should under NO circumstances be purchased at retail prices as visiting around three thrift shops should net you a nice cheap one!

Here’s what you’re looking for:

(Actually now that I am looking at it mine is probably a tortilla one, garlic ones sometimes have garlic heads on the handle and might be smaller, but seriously they are completely interchangeable!)

So anyway you take the garlic head and cut off the top exposing most of the tops of the cloves (this allows them to expand once they are done/gets all the juicy goodness everywhere). Then you set the heads in the pan (I imagine any covered roasting dish will work fine) and pour olive oil over them. Be liberal coating each head, then place it in the oven at around 400 for about an hour. About half an hour in the scent will start driving you crazy.

They are flexible with temperature so if you are roasting/cooking other things just let it cook at that temp but check it’s progress. This is what it looks like when done.


You can serve them whole and each person can just dig out their own, be sure to have extra paper napkins as even with knives this is messy!! If you have roasted garlic lovers and are serving French bread plan on 1 per person. But it also stores and freezes well, so I usually do about 4. I noticed recently that WinCo sells roasted garlic in the fresh herb section, not remembering the price, but am sure it was ridiculous. Garlic heads are usually .38 if bought individually so one is less than .50 of deliciousness!

Some possible uses:
– served as is with French bread.
– served with goat cheese spread on bread or other canapé.
– add to mashed potatoes
– in hummus
– added to baguette/boule dough (chop and add it with the dry ingredients- honestly since my twin converted me to this I doubt I will ever make plain French breads. Kalah adds it to her boule loaves and makes grilled sandwiches– AMAZING!)
– mixed with cream cheese as a spread on a sandwich
– anything else you could think of…

If you’ve never tried making this before and give it a shot I would love to hear how it goes!!

Guten Appetit!!

Blueberry Scones

This is a quick addition just for you Becca!

Blueberry Scones:
Add to a bowl and mix well:
– 2c flour
– 1T baking powder
– 2T sugar
– 1/2 tsp salt
– 2T buttermilk powder (optional)
Cut into powder 6T butter.
Add frozen blueberries (optional)
Mix in 1/2c milk, only until mixed.
Flatten on counter to 1/2 inch circle.
Sprinkle with course sugar.
Cut into wedges.
Bake at 425F for 20 minutes.

And enjoy


Chicken Stock


liquid made by cooking bones, meat, fish, or vegetables slowly in water, used as a basis for the preparation of soup, gravy, or sauces.

One of the staples most people already have a good recipe is chicken stock. This is definitely another great one to make and stick in the freezer, especially if you are trying to watch your sodium, homemade is always a great way to go over canned. Anyway below is a pic of my stock pot earlier this week. I picked up a deli chicken on close-out ($2.49!), and made sandwiches out of some of the meat, and then threw the whole rest of the chicken sans skin in the pot. Letting it simmer for 4-5 hours is definitely one of the keys to the really rich stock. I froze two quarts of it, and then used the third quart to make two quarts of gravy that I also froze. Not bad for a handful of dollars.


What I used:

  • Deli roasted chicken
  • Celery sticks
  • Carrot sticks
  • Several smashed garlic cloves
  • Couple of shallots rough chopped
  • Bay leaves
  • Fresh sage
  • Fresh thyme
  • Heaps of Water
  • Time

Smoked Salmon Pasta

Pike Place Market
Web definitions
  1. Pike Place Market is a public market overlooking the Elliott Bay waterfront in Seattle, Washington, United States. The Market opened August 17, 1907, and is one of the oldest continuously operated public farmers’ markets in the United States. …

So last weekend we were up in Seattle visiting good friends and we started up a bit of a new tradition. We headed over to the Pike Place Market to pick up fresh ingredients for a meal. It was fun to wander around and being inspired for different meals. We went into this one planning it around smoked salmon. Anyway, we headed back to the flat and I whipped us up a what was presumably a good meal (the 1lb of pasta and .5lb salmon dish disappeared!)


Salmon Pasta



What I used:

  • Linguine
  • Basil
  • Beschamel sauce
  • Shallot and garlic
  • Smoked Salmon
  • Parmesan


What I did:

  1. Saute the diced shallot and garlic, remove from pan
  2. Make the beschamel
  3. Add sliced fresh basil, a couple squirts of lemon juice, salt and pepper, garlic powder, and the salmon broken up. Stir together.
  4. Add sauce into the pasta, add parmesan
  5. Serve with fresh basil.


Anyway, it turned out great, and was super simple to whip up. Could just as easily be made with chicken. Let me know how it goes if you try to replicate it Lindsay!

Bon Appetit!


Taco Soup

This a good one to do in the crock-pot while you’re away, or mix it up and cook it in the evening, for the next few day’s lunches. I really like the inclusion of the Ranch seasoning packet, I think I picked that up off of a Paula Deen recipe once. Anyhoot. Forgot to take a picture when I was cooking it, so here it is before I stuck it in the freezer. We love this one with cheddar melted in, a spoonful of sour cream and some crushed up tortilla chips.




What I used:

  • Ground beef
  • Half an onion, diced
  • Diced garlic
  • Green pepper, diced
  • Black beans
  • Kidney beans
  • Canned diced tomatoes
  • Beef broth
  • Taco seasoning
  • Ranch dip packet
  • Frozen corn


What I did:

  1. Brown the beef, onion and garlic
  2. Add all the rest of the ingredients
  3. Simmer until done (flavors are all blended)

Pretty darn simple. Even simpler in the crock-pot! Step one, then mix it all up in the crock-pot and six hours on low you have a wonderful soup.

Freezer Filling

I have a freezer in my garage. I love this freezer. I love stocking this freezer. My freezer is old. I am not actually sure how old it is, but here it is.


Sometimes I do a big stock-up cooking day, but more often I just do a few things here and there as I am already making them, and then just stock it up that way. I freeze them in the house, and then just pack a bunch out.


Here is a load I took out earlier this week. It included one loaf of sandwich bread, three baguettes, three portions of ground beef, two butternut squash soup bases, and two portions of cannellini beans.

Things I like to keep in my freezer:

  • Baguette and sandwich breads
  • Extra meats (a turkey, bacon pieces, ground beef and chicken are pretty standard.)
  • Seafood (a type or two of fish, scallops, etc.)
  • Beans (cannellini, kidney, black, pinto, refried)
  • Chicken and beef stock
  • Soups: Chili, Taco Soup, Potato soup base, Butternut squash soup, cream of chicken soup.
  • Wonderful Oregon Fruit: (blueberries, raspberries, marionberries, strawberries, peaches, cherries etc.)

Asparagus and Egg Pasta

Yes, yes, we know my Pasta-addiction is extensive, oh well, a girl’s allowed her vice I suppose.

Though I do enjoy making my own pasta, I do enjoy angel hair dried pasta on occasion, and one of my favorite ways is with the delicious combination of egg and asparagus. When asparagus is in season, this is a very cheap dinner, and super fast.

No recipe is really necessary for this one, just make some pasta, steam some asparagus, poach an egg and sprinkle the whole lot with parmesan…LOVE IT!