Ah I do believe summer has left da building, at least here in Mineasnowta. Last week we were in the 80’s complaining of the heat. Tuesday Mother Nature dumped about 7 inches of wet, heavy snow on us. At least it took care of the geese that makes a racket in the wetlands behind my home.

Most people are intimidated by making risotto. I know I used to be one of them. not anymore. Risotto is one of the easiest dishes you will ever make. Not only is it easy, it does not require many ingredients.

This corn risotto is a hearty, warming rice dish, rich with the flavors of the corn stock used in its making, as well as parmesan, mascarpone and the fresh corn and roasted mushrooms.

The history of risotto is naturally tied to the history of rice in Italy. While there are many conflicting opinions on the historical intricacies, rice was first introduced to Italy and Spain by the Arabs during the Middle Ages.

The humidity of the Mediterranean was quickly found to be perfect for growing shorter-grained rices. This type of rice is perfect for making risotto.

The principle of slow cooking has been adopted in the making of risottos.

Risotto was discovered to be an excellent way of using the shorter-grained rice, the starchy component of the dry grain mixing with the stock to create a thick, creamy sauce.

This corn risotto is still built around the same core components as other risottos, rice, stock , onions, wine, parmesan and mascarpone.

This corn risotto is sort of an adios to summer. As it brings to end the sweet fresh corns that you can get everywhere. Its light and summery. It pairs great with a delicate white fish like Halibut.

If you liked this video be sure to head over to Youtube to like, comment and subscribe to my food channel for more amazing recipes!

Click here for Corn Risotto recipe.


Hey there!

Its me again…I know am late to the blogging game this year! But in my defense it has been quite a year so far. I had a baby, Covid-19 hit us smack in the face a week later, then I moved houses and I had to catch up on my actual paying job!

I mean not because I had a baby means work slowed down for me. Although that would have been sweet! Oh and did I mention that my mom arrived here in the US a week before baby A arrived and 7 plus months later she is still here?

Trinidad has not opened their borders for air or sea yet…UGH!!!

In the meanwhile my mama is busy taking care of baby A and cooking! So you know I will be looking like a healthy buffalo by the time Trinidad gets with the program and reopen its borders!

Speaking of healthy buffalo…this is definitely one of those recipes that is NOT healthy for you. But on the bright side we still have 3 months until January where we can make a whole new set of healthy resolutions to break all over again. So why not go ahead and enjoy this little morsel of goodness?

This is a Malaysian recipe that I have adapted from 196 flavors. It is not the exact recipe of course. This was modified to suit my taste. Their is more on the authentic side. This recipe is also a wee bit long to make when it comes to the dough.

In my version I used two different types of dough, a flour dough and a butter or oil dough as it is referred to. I also did mine in a spiral format versus plain.

This is very reminiscent of a samosa. However a samosa is wrapped differently but the filling is the same. A great way do this in a shorter time frame is to use pie crust. Yes it works just as well!

Pie crust comes rolled in a log already, simply cut small pieces, from the log and roll it out using a rolling pin and fill it. This will save you a lot of time and messy dishes to clean up.

If you are a lover of the kitchen and have no little baby A’s around that needs your attention, try the longer version.

In the meanwhile, take a peek at my latest YouTube video on how to actually make this the long way. And if you have not subscribed to my channel yet…then what the heck are you waiting on?

Click here for Curry Puffs recipe.

spiraled dough

Hello again everyone!

Wow it has definitely been a minute since I last blogged or posted a recipe. It has been a whirlwind of activity around here, not including the virus and all. I had a beautiful baby girl that decided to grace me with her presence 5 weeks early which means we were in and out of the hospital 2 weeks before the pandemic hit. So all in all she had perfect timing.

So I took some time off while I was creating life and moving to a new home since that little life needs so much more space now! I am now settled in more or less and trying to get back into the swing of things.

This recipe came about because I am always on the lookout for fast one pot meals. While I like chicken and potatoes, I also like a good rice dish. This one knocks it out of the park because it has a ton of flavor, it has beans, sausage and rice! What a perfect combo!

I hope you all are staying safe, wearing your mask and washing your hands millions of times a day!

Enjoy this dish and the video!

Click here for Sausage and Rice recipe.

Sausage and Rice Dish
I know I am like 2 weeks into the New Year and have only now decided to pull out my camera equipment.

Lets face it though no one will be cooking or eating for the first month of the year right? Everyone is at the gym and eating salads and broccoli. I hope your year is going great thus far. Mine surely has! I have gained 30 pounds in the last few months. Do with that as you will.

Needless to say I won’t be blogging for a wee bit in the coming months. Until I lose the 30 pounds in March that is. Transformation pictures coming soon.

One of my all time favorite food from home is Red Beans. Now our Trini red beans is definitely different from the New Orleans red beans. I believe New Orleans adds sausage to theirs, while we add caramelized sugar to our. This brings out the sweetness and the color of the beans. And no these beans are in no way sweet like candy because of the sugar.

The sugar changes the color so that it is brighter and it add just a touch of sweet but nothing that you will notice outright. We make our lentils the same way. I shall post that recipe soon.

Two ways you can make these beans are, by doing it the long way, soaking the dried beans overnight and boiling it the next day until soft. Or you can just crack open a can of beans and go right to the recipe.

Now my mama swears by the dried beans method because she says its sweeter. However, does anyone plan on what they want to eat at the moment the night before? Certainly not me. But one trick I did learn from her was soaking and boiling the beans, then freezing it. So when you feel like eating red beans and rice, you simply thaw and cook the beans.

You can also do chickpeas this way. Food for thought.

The lighting in this video is not the best. I am sorry about that. Its winter here in MN and the lighting sucks dramatically to make videos or take pictures.

Chat with you guys soon!

Click here for Trini Red Beans recipe.

Hi there,

I am sure by now you have recovered from your Turkey coma and is well into your leftovers. If you are like me and is just tired of eating turkey from Thanksgiving, then you are going to love this recipe!

Wait has it snowed where you are already? Ugh winter hit us here in the Midwest like it was nobody’s business! WHAM, just out of nowhere! It sucks driving in it. I am not sure which I prefer less, the slushy, mucky sandy roads or to just have it iced over?

I just love when people who have not seen or driven in snow before say it is so beautiful. Those are the people who have no idea what a nightmare it is to drive in or how brown everything looks 2 days into winter time.

To help you cope with the winter blues, how about a big bowl of slurping Udon Noodles! One of the easiest noodle dishes you will ever make! I kid you not.

Short post today as I am heading out to go shovel some wet, heavy snow.

But do enjoy this amazing recipe.

Click here for Udon Noodles recipe.