{Whole30} Roast Potato Slices

Roast potato slices seasoned with few ingredients like butter, ghee, garlic, salt and pepper. Sounds boring, but I am telling you – it’s so good!

One of the things I really hate is being bored. When at home and I feel bored, I can simply watch movies, read books or stay in the kitchen until I get tired. Being bored at my workplace – not so good! It’s been weeks and nothing much to do. I just can’t blog or spend time with my BFF #1 Google and BFF #2 Pinterest – my boss might fire me. But, what to do, huh? Feeling bored in a boring-looking work environment – what can I do? Well, my mind is always busy thinking about food.

One of the foods I’ve thought of during that boring day of my life is the boring-looking roast potato slices which I am sharing with you today.

This dish is simply sliced potatoes baked with olive oil, ghee, garlic, salt and pepper. Well, the ingredients might sound boring, too, but the taste is not boring at all. In fact, I really loved the simplicity of this one. The combination of the ingredients is just amazing! I know you’d love this, too.

I am happy that today is Friday and it means I am going to be bored because I am spending my day with all of you at Fiesta Friday #169 & also because I will be busy co-hosting with my lovely friend, Elaine @ Food Bod, who inspires me a lot. Will you join us and Angie? Just click the FF#169 link and you are one of us now. 😉

Ingredients:

  • Potatoes*
  • 2 tbsp EV olive oil
  • 2 tbsp ghee
  • 5 cloves garlic, finely chopped/minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried parsley

Instructions:

  1. Preheat oven to 400F. Prepare and grease a baking dish that could accommodate your potatoes. I did not weigh my potatoes and took a baking pan that I think could accommodate them.
  2. Scrub and wash you potatoes. Pat dry.
  3. Using a mandoline slicer, slice your potatoes. Or you can thinly slice them using a sharp knife. Place them in a bowl and splash with little olive oil to coat. Arrange them diagonally into the prepared pan.
  4. Bake for 10 minutes.
  5. Meanwhile, combine ghee, olive oil, garlic, dried parsley salt and pepper in a small bowl.
  6. After 15 minutes, remove the pan from the oven and drizzle the oil mixture.
  7. Return back the pan into the oven and cook for another 20 minutes or until the potatoes are tender.

Notes:

I did not measure my potatoes. I always have them on hand and I use them all the time, so the times I made this, no measuring of weight happened. You can go from 500-800g of potatoes, the oil mixture will be okay with that. 

You can add any seasoning you’d love, just adjust the salt and pepper. I made this many times with Cajun seasoning and then drizzled with my tahini-harissa sauce just before serving.

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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{Whole30} Chicken Patties Lettuce Wraps

You can also enjoy delicious chicken patties when you are on a healthy lifestyle with this super easy recipe. No special seasoning or ingredients needed – just something you may already have on hand. 

Since I’ve been doing this Whole30 thing, I haven’t experienced bad cravings. Well, if you’d count wanting to eat potatoes with Cajun seasoning and tahini sauce every single day, then OK – I did crave…  something good! When looking at my Instagram feed or Pinterest, I still get those sparkling eyes when I see anything chocolate or that melty ice cream, but the urge of wanting to eat them ASAP is not present anymore. Unlike before, when I see brownies, I feel that I NEED TO EAT THAT NOW! Maybe it is really true that sugar makes you crave.

One of the things I’d love to do just before I started this Whole30 thing – make my own burger. I want my burger homemade – buns, mayonnaise, ketchup, pickled veggies, patties and everything I can do at home. It sounds like a lot of work, but I bet they will turn into something really delicious. Bread is a big NO NO when it comes to Whole30, though I can still make my own patties.These chicken patties are super easy to do – you can just mix everything in a bowl or food processor and you are ready to grill/fry them. Since I haven’t made ketchup and mayonnaise, I did serve this with tahini-harissa sauce. Yes, you got that right. Everything with tahini-harissa sauce is delicious! I wrapped the patties with lettuce and they were perfect!

Yay! I am also bringing this delicious meal at Fiesta Friday # 168. This week’s co-hosts are Petra and Lina. Thank you, lovely ladies and Angie.

Chicken Patties Lettuce Wraps

Ingredients:

  • 400g ground chicken
  • ½ cup onion, chopped
  • 1 tbsp of jalapeno, deseeded and chopped
  • 1 tsp garlic, minced
  • ½ tsp red chili powder
  • ½ tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp pepper
  • Lettuce wraps, to serve
  • Tomato slices, to serve (optional)
  • Pickled jalapeños and onions, to serve (optional)
  • Tahini-harissa sauce, to serve (optional)

Instructions:

  1. In a bowl, place all ingredients and mix.
  2. Divide into 4 patties.
  3. In a grill pan or skillet with medium-high heat, cook each side for 4 minutes.
  4. Serve with lettuce wraps.


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{Whole30} Beef and Vegetable Hash

One pan dish with ground with mixed veggies spiced with just simple and few ingredients that is a Whole30 compliant dish. So filling and delicious!

For the first time in months, I am having 3 days off from work. I am so excited! I am thinking of relaxing, but if you know me well, I am like an energizer bunny. In order for me to take a rest is unplug my switch or remove my battery. Whenever I plan to do that, I end up getting bored and find myself in the kitchen. I try to convince myself to just read books or watch movies, but even I do such things, I still feel bored. My friends tell me I have too much energy that I need to give some of it to them. No way! Why would I? I need full energy when I need to chop veggies. You know how much I hate chopping veggies. No matter how few, as long as the task is chopping, I hate it. There are exceptions, though. Like if I know how the veggies would make the dish happier, I’d gladly use 50% of my energy in chopping. Like this one:

This beef and vegetable hash includes carrots, mushrooms, zucchini and spinach. You can add more veggies you like or you can replace. This is a one-pan dish and doesn’t take much time or energy from you. I enjoyed this one with s crisp sunny side up egg. If later you have leftovers, this can be reheated in a microwave or can be turned into breakfast muffins. Just place mixture in a muffin pan, add eggs, salt & pepper, then bake at 350F for 20-25 minutes or until eggs are set.

I hope you’ll all like this one. 🙂 I am bringing this one at Fiesta Friday # 168. This week’s co-hosts are Petra and Lina. Thank you, lovely ladies and Angie.

Beef and Vegetable Hash

Ingredients:

  • 1 tbsp EV olive oil
  • 1 tbsp ghee
  • ½ cup onion, chopped
  • 3 cloves of garlic
  • ½ cup carrots, chopped
  • ½ cup brown mushroom, chopped
  • ½ cup zucchini
  • 250g ground beef, lean/low fat
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • 3 handfuls of baby spinach

Instructions:

  1. In a bowl, place beef, onion powder, garlic powder, paprika, salt and pepper. Mix until everything is well combined. Set aside.
  2. In a heatproof bowl, add carrots and water. Microwave on high for 5 minutes or until carrots are tender. Drain and set aside.
  3. In a skillet with medium heat, add ghee and sauté onions until caramelized. Add in garlic and cook until fragrant.
  4. Add carrots, mushroom and zucchini. Cooked until tender. Transfer to a plate.
  5. On the same skillet, add in olive oil. Add beef mixture, breaking up into smaller pieces.
  6. When the beef is cooked, return back the cooked veggies along with baby spinach. Cook until the spinach is wilted.
  7. Season again with salt and pepper, if needed. And adjust seasoning accordingly.
  8. Serve with sunny side up eggs with crisp edges! Yum!

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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Easter Surprise Mini Bundt Cakes

Chocolate mini bundt cakes frosted with a delicious chocolate frosting then filled the holes with mini Easter eggs – kids and kids-alike would absolutely love these. Plus, they are already in individual sizes. 

Easter Surprise Mini Bundt Cakes 1

As I’ve told you, I love anything cute related to Easter that’s why I’ve made these little cakes. And just because I’d also want to use the mini Easter eggs I got, I decided to make another batch of the little cakes with a little surprise. Not only kids will love them, but kids-alike, too. 😉

I was planning to make something like bird’s nests. I imagined these little cakes to have that chocolate frosting that looks like a nest and topped with mini Easter eggs… but I was so lazy to take out the piping tip and decided to do the old school type of frosting which is just to pour the chocolate frosting over the cake. I’ve thought of placing chocolate sprinkles all over the frosting, but it is not as easy as I thought. Well, maybe just because I am not that patient to carefully cover them with sprinkles. I did sprinkle the sprinkles. For what reason not to sprinkle them if they are called sprinkles? So I sprinkled the sprinkles all over the floor, too. Ooopppsss!

Easter Surprise Mini Bundt Cakes 3

These cakes are simply chocolate cakes baked in mini bundt pans (well, because they are cuter) then frosted with chocolate (of course!) and lastly, I placed mini Easter eggs inside the hole up to the top. When you slice the cake…. Tada! You’ll find cute little eggs inside. I gave out some to the daughters of my new colleague, to my cousin and her colleague, too. They all loved them.

Easter Surprise Mini Bundt Cakes 2

I am bringing these cakes at Fiesta Friday #167 and I hope Angie and the rest of the gang will love these. Happy Fiesta Friday!

Easter Surprise Mini Bundt Cakes

  • Servings: 10-12
  • Difficulty: easy
  • Print

Ingredients: Easter Surprise Mini Bundt Cakes 2

For the cake:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup whole milk, room temperature
  • 1/4 cup sour cream
  • 113g butter, unsalted, softened, room temperature
  • 3/4 cups white sugar
  • 2 large eggs, room temperature
  • 1/2 tsp pure vanilla extract

For the chocolate frosting & topping: 

  • 150g semisweet chocolate chips or baking
  • 2 teaspoons cocoa powder
  • 3-5 tbsp butter, softened
  • Chocolate and colored sprinkles
  • About 8 mini Easter colored eggs for each cake

Instructions:

For the cake:

  1. Preheat oven to 325 F. Grease a 12-hole mini bundt pan.
  2. In a bowl, mix flour, cocoa, baking soda, and salt in a large bowl.
  3. Mix milk and sour cream in a small bowl.
  4. In another bowl, add butter and sugar. Beat until light and fluffy (about 3 minutes). Add in eggs one at a time, beating after each addition. Then add vanilla.
  5. Reduce the mixer to low, add flour and mix mixture alternately, ending with flour.
  6. Transfer the batter into the greased bundlette pans.
  7. Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
  8. Remove from the pan and cool completely before inverting and frosting.

For the chocolate frosting & topping: 

  1. In a heatproof bowl, add semisweet chocolate. Melt in a microwave, stirring and mixing every after 15 seconds interval.
  2. When melted, add cocoa powder and mix.
  3. Add in softened butter 1 tbsp at a time, mixing after each addition. Add more butter until you get your desired consistency.
  4. Frost the cooled and inverted mini bundt cakes. Add sprinkles all over the frosting.
  5. Fill the hole of the cake with mini Easter eggs until you get to the top.

Now, enjoy the cakes!

Easter Surprise Mini Bundt Cakes a

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Creme Egg Lava Cakes

Super soft chocolate mini bundt cakes topped with hollow chocolate eggs with homemade creme filling. The creme filling flows over the cake so it serves as frosting, too. 

Creme Egg Lava Cakes 1

Since I started my blog, I’ve always wanted to make something for Easter. I don’t celebrate it, but I love how adorable and colorful things are most especially those tie-dyed eggs, creme eggs, mini chocolate eggs, bunnies… The first thing that made me curious was creme egg. I thought, “what? egg and chocolate? how come?” I never Googled about it – how it’s made or what it’s made of.. until recently.

Unfortunately, the store I went to ran out of creme eggs. Well, except for a box with 1 large egg + 1 creme egg. I needed more. I got Cadbury eggs, but without the ‘creme’. So I had to do something. I made the creme egg filling, but again, I overdid it. I think I put too much milk, that it looked like a frosting. So I thought I’d name these cakes ‘Creme Egg Lava Cakes’. Another disaster that turned into a sweet and delicious ending that everybody will love, most especially kids.

Easter Eggs

The creme filling is made up of light corn syrup, powdered sugar, butter and salt. Part of it is separated for the ‘yolk’. I broke the hollow chocolate eggs in half and filled the insides with white then yellow. I placed the broken halves on top of the cakes so the filling flows over the cake. Well, not all sides, but I drizzled some frosting on the cakes as well. The chocolate cake is so soft that I could fit the entire thing in my mouth. 😀 Also, the cake is not too sweet so the creme egg topping goes very well with it.

Creme Egg Lava Cakes

I am bringing these cakes at Fiesta Friday #167 and I hope Angie and the rest of the gang will love these. Happy Fiesta Friday!

Creme Egg Lava Cakes

  • Servings: 10-12
  • Difficulty: easy
  • Print

Ingredients:

Creme Egg Lava Cakes

For the cake:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup whole milk, room temperature
  • 1/4 cup sour cream
  • 113g butter, unsalted, softened, room temperature
  • 3/4 cups white sugar
  • 2 large eggs, room temperature
  • 1/2 tsp pure vanilla extract

For the glaze and creme egg: 

If you have creme filled chocolate eggs, then no need to trouble yourself by making the eggs. You can use the frosting and just top them with the store-bought creme eggs.

  • 10-12 non-creme filled / hollow chocolate eggs, regular or medium size
  • 2 tbsp butter, sofetened
  • 1/4 cup light corn syrup
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 cup powdered sugar
  • 1/2 tbsp milk (more, if needed)
  • Yellow food coloring

Instructions:

For the cake:

  1. Preheat oven to 325 F. Grease a 12-hole mini bundt pan.
  2. In a bowl, mix flour, cocoa, baking soda, and salt in a large bowl.
  3. Mix milk and sour cream in a small bowl.
  4. In another bowl, add butter and sugar. Beta until light and fluffy (about 3 minutes). Add in eggs one at a time, beating after each addition. Then add vanilla.
  5. Reduce the mixer to low, add flour and mix mixture alternately, ending with flour.
  6. Transfer the batter into the greased bundlette pans.
  7. Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
  8. Remove from the pan and cool completely before inverting and frosting.

For the glaze and creme egg:

  1. In a bowl, add softened butter, light corn syrup, vanilla extract and salt. Beat until well combined.
  2. Add powdered sugar. Mix until combined.
  3. Add 1/2 tbsp milk and mix again. Add more if needed, making sure not to make it too runny.
  4. Take about 1/4 of the mixture and add yellow food coloring.
  5. Break the hollow chocolate eggs into half (like you are breaking them to make scrambled eggs, haha). Fill both first with white then yellow. Do with 10-12 egg hollow chocolate eggs and set aside.

To make the creme egg lava cakes: 

  1. Invert the cooled mini bundt cakes into a plate.
  2. Drizzle with white and yellow frosting.
  3. Add creme egg and tilt a little so the creme filling with flow.

Note:

If you have creme-filled chocolate eggs, then skip instruction #5 for the glaze instruction. You can just frost and top with your store-bought creme eggs.

I hope you like these little cakes. Have a wonderful day!!

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{Whole30} Eggs in Patatas Bravas

A Spanish-inspired dish and sometimes called “Spanish Hash”, this dish is a mixture of roasted red potatoes and tomatoes with eggs on top. This would surely fill you up. Of course, super delicious and healthy, too. 

Sometimes, things won’t turn out the way you imagine them to be. Along the way, you may have questions ‘what if’ or regrets. As you come closer to the end, you may already have a smile on your face because you smell that lovely dish inside your oven. And yes, I am talking about this dish that I thought I’d be disappointed with and question all those cooking skills I had for years.

Overdoing things is a habit of mine, I guess – I cook too much food more than enough for the people (leftovers, yehey!), I put too much sauce on everything or filling for my sandwich (I just love it!)… And this time, I put too much tomatoes and used EXTRA LARGE eggs in this dish. I thought the potatoes will drown, but I think there was a potato life guard over there that saved them. At the end, I opted to use extra large eggs. The egg whites were almost going to take the whole scene. The yolks were covered with whites so I had to carefully poke them so they would give all of us a beautiful smile. 😀

Let me tell you about this dish:

The potatoes are first roasted while doing the sauce. (I used red potatoes here) The sauce includes tinned chopped tomatoes seasoned with smoked paprika and oregano. I used dried, but I am sure fresh one would be perfect. When the sauce has reduced and potatoes are cooked, they are mixed and returned back to pan with some indents to crack the eggs. The pan is again put back inside the oven for the eggs to set. This is best served with crusty bread. Ohhh! So good! Since I was on a Whole30 diet, I absolutely enjoyed this dish without bread. I am glad that despite the flooding of tomatoes, this dish turned out to be amazing!

I am bringing these lovely buns at Fiesta Friday #166, co-hosted by Mollie and Ginger. Of course, thanks to our Angie. Happy Fiesta Friday, FF friends!

Eggs in Patatas Bravas

Ingredients: eggs-tomatoes-in-patatas-bravas-2

  • 500g red potatoes*
  • 1 tbsp EV olive oil
  • ½ cup onion, chopped
  • 3 garlic cloves, crushed
  • 2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ tsp red pepper flakes*
  • 400g can diced tomatoes*
  • Salt and pepper, to taste
  • 2-3 eggs
  • Fresh parsley, roughly chopped, to serve (optional)

Instructions:

  1. Preheat oven to 400F. Grease a baking pan that (9×9 would work). I pour little olive oil to my pan and spread it on the bottom and sides of the pan using a pastry brush.
  2. Scrub and wash potatoes. Cut them into chunks. I cut mine 1×1 chunks. Place them in the prepared pan and roast for 30-40 minutes or until tender. Make sure to turn rotate the pan halfway thru cooking.
  3. While the potatoes are roasting: In a pot with medium-high heat, add EV olive oil. Add in onions and cook until onion caramelizes a bit. Add garlic, smoked paprika, oregano and red pepper flakes. Cook until fragrant. Add in diced tomatoes, reduce the heat and simmer for 5 minutes. Season with salt and pepper according to your taste.
  4. When potatoes are cooked, add them to the pot with tomatoes. Mix to coat all potatoes.
  5. Return the tomato-potato mixture to the pan and make indents for the eggs. Add 1 egg in each.
  6. Bake again for 15-20 minutes are until egg whites are set.
  7. Season eggs with salt and pepper. Top with chopped parsley, if desired.

Notes:

I used red potatoes as I also have them on hand. You can use yellow potatoes if that’s the only thing available.

400g was used in the source recipe which also calls for 1kg potatoes. You can adjust according to your preference.

Source recipe: Eggs Baked in Patatas Bravas

Enjoy your weekend, people!

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Pan de Monggo

Buns filled with sweet red bean paste. Perfectly paired with cola with lots of ice cubes. 

Pan de Monggo 3

One of the difficult things when you are on a Whole30 diet (or any kind of specific diet/program) is to say ‘no’ to everything you want and you know inside you that you really want that delicious stuff. I was invited to a lunch and a movie. I accepted it as it was not nice to say ‘no’ and okay, let me be honest >>> movie means nachos and nachos means salsa and cheese. Who wants to watch a movie with an apple or banana? I don’t know about you, but obviously not me. I thought it was not too much to eat something I love on that day so I also had french fries flavored with my favorite sour cream. I admit I missed eating those stuff. At lunch, I had Chinese noodles. Yes, you can say that I really enjoyed my cheat day. 😀

Pan de Monggo

The next week after that invitation, I was requested to make Pan de Monggo. The request has been pending for months, so it was a shame not to make it this time. Pan de Monggo are buns filled with sweet red bean paste. They are very popular in the Philippines and usually eaten for afternoon snack rather than breakfast. They are usually paired with a glass of cold Coca-Cola with lots of ice cubes.

Pan de Monggo 4

Today marks the last day of my second round of Whole30 diet, but you know that I did not complete the program. Although I cheated for two days, I still lost weight and this time, I lost 8 lbs. more. I can’t promise myself to do a complete third round, but I am still into this clean-eating stuff.

Okay, back to the bread… The filling is made of red mung/adzuki beans, condensed milk and sugar. The beans are boiled until soft. Sugar is added later on then transferred to a blender to puree the beans. The pureed beans is then returned back to the pot and mixed until thick. You can add condensed milk once the beans have returned back to pot, before it turns into a thick paste. Can you imagine already? Delicious, yes? Pour that cola into your glass and enjoy!

Pan de Monggo 2

I am bringing these lovely buns at Fiesta Friday #166, co-hosted by Mollie and Ginger. Of course, thanks to our Angie. Happy Fiesta Friday, FF friends!

Pan de Monggo

  • Servings: 12-14 buns
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Ingredients:

Red bean paste filling:

The filling can be prepared ahead of time. I prepared mine one night before making the buns.

Ingredients:

  • 1 cup red mung beans/adzuki beans
  • 1/2 cup white sugar
  • 1/4 cup condensed milk (optional)
  • Water to soak and/or boil the beans

Instructions:

  1. In a bowl, add washed beans and place water just 2 inches above the beans. Leave overnight. The next day, drain water and place the beans in a deep pot. Add water and boil until soft. (You can also skip the soaking, just boil the beans for more minutes.)
  2. When the beans are soft, add sugar. Turn off the heat and let the beans cool to room temperature. Transfer the beans to a blender to puree them. Alternatively, you can also use stick blender. (I tried using food processor, but I did not like the result.)
  3. When the beans are pureed, return back to the pot. Add condensed milk, if desired. You can do a taste test. You may want to add more sugar or condensed milk as the sweetness will lessen when eaten with buns.
  4. Stir constantly until the consistency becomes a thick paste. Let cool down before filling the buns. Since I made mine a night before, I kept the filling inside the fridge.

For the buns:

  • 3 1/2 cup all-purpose flour (you may need additional for your work surface)
  • 2 tsp instant yeast
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 1/4 cup milk, warm
  • 1/4 cup melted butter
  • 1 beaten egg
  • 1 egg yolk (for egg wash)

Instructions:

  1. In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon or your clean hands. (You can also do this in your stand mixer.)
  3. Sprinkle little flour to your work surface and knead the dough until smooth and elastic. (My technique is to hold the dough like a ball and stretch (like you’re pulling them apart). Do that until the dough is not sticking to your hands and when it’s smooth.) You can do this in a stand mixer with dough hook attachment and knead until smooth and elastic. Time will vary.
  4. Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.

When the dough is ready,

  1. Prepare couple of baking sheets lined with parchment paper. Set aside.
  2. Punch down the dough to remove the air.
  3. Divide the dough with each measuring 50 grams. (You may get 12-14 buns.) Flatten each and fill with about 2 tbsp of bean paste. Seal the edges. Place on the baking sheet, sealed side down, loosely covered. Let them rise again until doubled in size.
  4. Meanwhile, preheat your oven to 350 F.
  5. When ready, carefully brush the tops of the buns with egg yolk.
  6. Bake for 15 minutes or until golden brown.

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{Whole30} Cajun Spiced Roasted Butternut Squash

With the combination of  ghee, olive oil, garlic and Cajun seasoning, this roasted butternut squash will be a new favorite of yours. 

Squash is one of my favorite veggies. In fact, it was the first veggie I have eaten as a child. My Mom used to cook it with coconut milk, mash the squash and add little white rice. That’s what I did with my siblings, too. No wonder, squash is their top favorite like me. I must admit that we do the mashing of squash until now.

Although I love squash a lot, I haven’t tried roasting them. I think that’s because whenever I try to attempt trying a different recipe, I still end up cooking the one I grew up eating. This time, I had to fight it.

homemade cajun seasoning

Roasting squash is very easy. Peeling and cutting is the insane part that I almost knocked at my neighbor’s door to help me with it. 😀 I am very happy that my efforts paid off.

This roasted butternut squash is flavored with homemade cajun seasoning. I am not very familiar with cajun seasoning and I see so many versions so I followed what I felt I’d love. I am very pleased that everything turned out incredibly good! With the combination of ghee and olive oil with garlic, it tastes amazing!

I am happy to share this with my friends at Fiesta Friday #165. Thanks to our host, Angie and to our co-hosts this week, Monika and Diann.

Cajun Spiced Roasted Butternut Squash

Ingredients:

  • 1 medium to large butternut squash
  • 2 tbsp ghee, melted
  • 2 tbsp olive oil
  • 5 cloves garlic, finely minced
  • 2 tsp Cajun seasoning (I have a recipe below)
  • Salt and pepper, to taste
  • Parsley, roughly chopped, to garnish

Instructions:

  1. Preheat oven to 420 F. Grease a baking sheet with olive oil or a deep large pan which can accommodate your squash.
  2. Cut the squash lengthwise, peel and remove the seeds.
  3. Brush all sides of the squash with olive oil, then sprinkle with salt and pepper.
  4. Place the squash on the greased pan, cut side down.
  5. Roast for about 20 minutes.
  6. While the squash is roasting: In a small bowl, combine ghee, olive oil, Cajun seasoning, garlic, salt and pepper. You can do a taste test and adjust accordingly.
  7. After 20 minutes, remove the pan from the oven. Transfer the squash to a board. It’s like making hasselback potatoes, make crosswise cuts, about 1/8-inch apart, making sure not to cut all the way thru the bottom. To make this easier, you can place chopsticks or wooden spoons on the long side of the squash so you don’t cut all the way thru the bottom.
  8. Transfer the “hasselback” squash to the baking pan. Pour the oil and ghee mixture, making sure to coat everything between the slits.
  9. Roast for another 20-30 minutes, basting with the cooking juice every 10 minutes.
  10. Garnish with chopped parsley.

Source recipe: Eatwell101

Homemade Cajun Seasoning:

  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili/cayenne powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp freshly ground black pepper
  • 2 tsp salt
  • 3/4 tsp red pepper flakes

Mix all ingredients and keep them in an airtight container.

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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{Whole30} Baked Sardines in Olive Oil

Fresh sardines baked in olive oil with aromatics like oregano and thyme – super easy to make, yet very healthy. This can be served with salad or if you are not on a Whole30 program, bread or white rice would be perfect!

There are things that I prefer doing all by myself.

Like…

All food related stuff – grocery, cooking, food storing and preparation… all things food, I say.

Cleaning the house? Help, please!

Dishwashing? Hmm, let me think about it.

Cleaning fish? That one, my friends, I prefer doing all by myself. Oh, that smile I see from the fishmongers when I say “no need to clean”. I was once asked why I do not let them clean the fish and my answer is always “because I don’t like the dish looks like after it is being cleaned by them”. I am not saying the case is always the same, but there are things that you are really comfortable doing than letting others do it for you. You know what I mean? But this time, I could say that I wished I let them clean the sardines for me. It was late night and it was my first time to get fresh sardines (You say whaaat? Ssshhh!) and decided to clean them. It was a nasty, painful experience (think about the fish bone and me not wearing gloves – don’t ask, I hate wearing gloves).

Thankfully, I won the fight. (Note to self: next time, it’s either you wear gloves or let them clean the fish. I think I’ll go with the second one.)

I hated that fish bone coming out from the sardines when it’s cooked. Anyway, the dish came out really nice that I wanted set aside the Whole30 rules and get a cup or two of rice with me. Gladly, survived without the rice.

This dish is very healthy. Although the dish has few ingredients only, it came out very tasty and oh so good! Okay, enough… why don’t you come to Fiesta Friday #164 so you could taste this amazing dish? 😛

It’s crazy that my topic today is about doing things all by myself and then Angie told me that I am co-hosting alone just after I finished the draft of my post. We are psychic! Ha! Anyway, time to join us now at Fiesta Friday #164 so go ahead – link up, chat and have fun! See you! 😉

Baked Sardines in Olive Oil

Ingredients:

  • 500g fresh sardines, cleaned and scaled
  • 1/3 cup olive oil
  • 3 cloves garlic, sliced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 2 tbsp freshly squeezed lemon juice
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400F. Prepare a baking dish that could accommodate the sardines in a single layer.
  2. Make sure that the sardines are cleaned and scaled very well. Place them on a baking dish in a single layer. Season all sides with salt and pepper. Set aside.
  3. In a small bowl, combine olive oil, dried thyme, dried oregano, red pepper flakes and lemon juice. Mix and pour over the sardines and let sit while waiting for the oven to reach the required temperature.
  4. Bake the sardines for 20 minutes.
  5. Serve with salad or bread (can be paired with white rice, too). Drizzle with more lemon juice, if desired.

Source Recipe:  Baked Sardines by Kali Orexi

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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