Spice Roast Chicken


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Spiced Roast Chicken


I just had one of those evenings where I couldn’t decide in which direction to go with flavouring my beautiful  organic chicken.

I was in the mood for Mexican, but also Smokey Bbq so I ended up somewhere in the middle with this amazing Spice Rub.

It was really the best rub ever, so simple but with great result! The right direction for sure!

Slow roasting a chicken is the way to go, chicken doesn’t like high heat so better to take the time and roast slowly for the best flavour development and juiciness.

I can still hear my father say, looong and slooow while roasting the Christmas Turkey.

That has stuck with me and it applies to all poultry.

The Chicken gets a beautiful deep golden crust, the flavor is smokey, spicy, salty and sweet all at the same time.

I’m making a jar full of this stuff to keep within reach.


Ribbet collage



  • 3 teaspoons smoked paprika
  • 1 ½  teaspoons  salt
  • 2 teaspoons brown sugar or coconut sugar
  • ½  teaspoons crushed dried chili flakes
  • 1 teaspoon freshly ground black pepper
  • ½  teaspoon  garlic powder
  • ½ teaspoon Onion powder
  • 1/4 teaspoon cumin
  • A pinch of cinnamon
  • 3 tablespoons  olive oil


  • 3 pound chicken
  • 2 heads of garlic separated into cloves
  • Sprig each of  Thyme and  rosemary, 2 bay leafs 


  • 2 lbs. Potatoes, peeled and quartered



  1. Pre heat the oven to 160° C /  320° F
  2. Wash the chicken with cold water and pat dry with kitchen towel. Sit on a board.
  3. In a bowl mix the  ingredients for the spice rub and add the oil to form a thick-ish paste.
  4. Hold the chicken with one hand and with the other loosen the skin by inserting a finger between the skin and the breast forming a pocket. You can also do this by using the back of a wooden spoon. But be gentle not to break the skin.
  5. Put a few teaspoons of the past under the skin and spread out, repeat with the other breast.
  6. Rub the remaining paste all over the chicken and inside the cavity.
  7. Tie the legs together with kitchen twine.
  8. In the cavity insert the herbs and one head of garlic separated into cloves.
  9. Place the chicken in a roasting tin that has been lined with baking paper (easier to wash up) .
  10. Cover very loosely with a piece of tin foil that is the same size as the chicken.
  11. Place in the middle of the oven and bake for two and a half hours. Basting twice during cooking, by pouring the juices from the baking tray over the chicken.
  12. After one hour add the potatoes and remaining garlic cloves and toss thru the juices and fat in the tin.
  13. After an hour and a half, remove the tin foil.
  14. Bak until golden and crispy.
  15. Remove from oven and let rest for 15 minutes, loosely covered with foil.



Myra XO

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Spiced Roast Chicken4

If you make this recipe make sure to post it on Instagram and tag me #thecookingspoonblog


….’cause sharing is cool!


Bbq chicken Quesadillas

Cheesy Bbq Pulled Chicken Quesadillas and Pineapple salsa.


Bbq chicken Quesadillas

Quesadillas may not be the healthiest food on the planet but man are they good! And super quick, even great with leftover meat or grilled chicken. In this case I’m making them with Bbq Pulled Chicken which takes about 5 minutes to put together and that’s just about the hardest work done.

Once your chicken is cooked you just heat a griddle pan, place a tortilla on it, sprinkle on a little cheese, then chicken and a little more cheese and cook until melted and slightly golden on the bottom, flip them over and cook for a minute more. Cut them into wedges and serve.

These Quesadillas are really delicious with any kind of salsa, sour cream and/or guacamole. Today I am serving  them with a refreshing fruity Pineapple salsa. Any leftover salsa is great on a sandwich or in  a salad.


Bbq chicken Quesadillas


Serves : 4



  • 1 pound boneless skinless chicken breast
  • 1 C. bbq sauce (use your favorite or mine from the Smokey Maple glazed Bbq Spare Ribs. )
  • 1 tbsp. Soy sauce
  • 2 tsp. Smoked paprika
  • 2 tsp. Dried Garlic powder
  • 1 tbsp. Dried Onion powder
  • 1 tsp. Hot sauce like Frank’s
  • 1 tsp. dried oregano
  • 1 tsp. Liquid smoke
  • 1 1/2 tsp. Tex mex seasoning or cajun


Bbq chicken Quesadillas

Bbq Chicken Quesadillas

Pineapple Salsa:

  • 2 C. pineapple diced small
  • 1 ripe but firm avocado, pitted, peeled + diced
  • 1 tsp chili flakes
  • 1/2 cup sliced green onions/scallions
  • juice of 1 lemon
  • salt & pepper


  • 4 flour tortillas
  • 2 cups cheddar cheese
  • Guacamole to serve
  • Sour cream to serve



In a bowl, combine the pineapple, avocado, chili flakes, scallions and lime juice. Toss well. Season and keep in the fridge until ready to eat.

Bbq chicken Quesadillas

Bbq Chicken Quesadillas


Add all the sauce ingredients to the slow cooker and set to high.

Add the chicken to the slow cooker.

Cook for 3 – 4 hours until very tender and the meat can be pulled apart with two forks.

Check every now and then to see if you need to add a little water.

If you don’t have a slow cooker you can cook it on the stove on low heat, adding a little more water. Cook for about 30 minutes until the chicken is very tender and can be pulled apart with two forks.

To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with a bit of cheese. Then  add the shredded chicken. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.

Serve with the pineapple salsa and guacamole, sour cream and tomato salsa too if desired.


Myra XO

Bbq chicken Quesadillas

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Chicken in creamy mustard sauce

Chicken and Bacon Skillet in a Creamy Parmesan and Mustard Sauce.

Chicken and Bacon Skillet in a Creamy Parmesan and Mustard Sauce

Chicken Breast in a Creamy mustard Sauce with Bacon and Parmesan – an absolute comfort food! The Chicken breast is moist, tender, and flavorful because it’s smothered in the most delicious sauce ever!

And it takes only 30 minutes to make!

Perfect for dinner on a busy week night and it’s sure to impress everyone that tries it!

I served this chicken in creamy mustard Sauce with Bacon and Parmesan on either quinoa or pasta with some simple steamed broccoli for a super quick and easy dinner. so double the sauce and pour the extra over the broccoli!

Gluten free 

Serves : 4


  • 1 tablespoons olive oil
  • 2 oz. smoked bacon cubed
  • 4 (6 ounce) boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1/2 tsp. smoked paprika
  • 1 teaspoon dry oregano or 1 tablespoon fresh
  • 1/4 cup dry white wine or chicken broth
  • 1/2 cup chicken broth
  • 1/2 cup heavy/whipping cream
  • 1 tablespoon grainy mustard
  • 1 tablespoon dijon mustard
  • 1/2 cup parmesan cheese, grated

Chicken and Bacon Skillet in a Creamy Parmesan and Mustard Sauce

Chicken and Bacon Skillet in a Creamy Parmesan and Mustard Sauce



  1. Heat the oil in a heavy bottomed skillet over medium-hight heat, add the bacon and cook for a five minutes until some of the fat has released and it is golden brown. Pour of some of the fat from the pan and remove the bacon to a dish and set aside.
  2. Season the chicken with salt and pepper to taste, add them to the pan and cook until golden brown on both sides, about 4-6 minutes per side, before setting aside.
  3. Add the  onion and cook for about 10 minutes. Return the bacon to the pan.
  4. Add the garlic, oregano and  the paprika and cook until fragrant, about 30 seconds.
  5. Add the wine and deglaze the pan.
  6. Add the broth and cream, mix in the mustards and add the chicken, bring to a simmer and cook  until the sauce thickens and the chicken is cooked thru, about 5 minutes.
  7. Mix in the parmesan and let it melt, remove from heat and enjoy!
  8. Grate over more Parmesan just before serving.


Myra XO



Chicken and Bacon Skillet in a Creamy Parmesan and Mustard Sauce

Chicken and Bacon Skillet in a Creamy Parmesan and Mustard Sauce

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Jamaican Jerk Chicken

Jamaican Jerk Chicken Kebabs, Coconut brown rice and roast Broccoli






I almost forgot how delicious these Jerk kebabs were. I used to make these all the time when I was going thru a phase. A kebab phase, alternating these with Chicken Tikka Kebabs (recipe will follow soon). But having said that I am a real fan of anything on a little wooden skewer like Chicken Saté (Saté Ajam) or Skewered Chicken Ras el Hanout on home made Flatbread with Sun dried Tomato Hummus and Garlic Dill Yoghurt dip.

The great thing with this recipe is that you just blitz the marinade in the blender, pour it over the cubed chicken and let the magic begin. They end up being so juicy and tender and flavourful, that I honestly don’t know why I don’t make every week.

As for the coconut rice……mmmmmh. I love brown rice because of the bite it has but if you prefer white rice go right ahead, adjust the cooking time accordingly because this brown rice I have from my health food store takes about 40 minutes because it is completely raw and hasn’t been pre cooked. So check the package before you start with which ever rice you choose, you don’t want to end up with rice pudding. You may have to adjust the cooking liquid accordingly.

The roast Broccoli is actually one of my favourite cooking methods for cauliflower and broccoli and I rarely eat it any other way. I always make twice as much for my Buddha Bowl or salad the next day. I pre steam the Broccoli in the microwave for two to three minutes with just the water that’s attached from rinsing. Then throw it into a hot frying pan with a drizzle of olive oil and salt. Simple can be soooo good.


Dairy Free √

Refined sugar free √

Gluten free  √


Serves 4


Jamaican Jerk Chicken


For the Jamaican Jerk kebabs:

  • 1 lb. Chicken breast, cubed
  • 4 spring onions
  • 2 garlic cloves
  • 1 red chili
  • 1 piece of fresh ginger, peeled
  • 1 tsp. Cumin
  • 1 tsp. Smoked paprika
  • 1 tsp. dry thyme
  • Juice of one orange
  • 2 tbsp. honey
  • 1 tsp. allspice
  • 3/4 tsp. Salt
  • 1/2 tsp. cinnamon
  • freshly ground pepper


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For the Broccoli:

  •  1 lb. Broccoli florets
  • 2 -3 tsp. Olive oil
  • Salt to taste

For the Coconut rice:

  • 1 1/2 C. brown or whole grain rice rinsed
  • 2 C. Coconut milk
  • 2 – 3 C. water
  • 1 small onion chopped fine
  • 1 clove garlic peeled and grated
  • 1/2 tsp. Salt






For the coconut rice:

  1. Put the coconut milk and 2 cups of water in a large pot with the onion garlic and salt.
  2. Bring to a simmer.
  3. Wash the rice thoroughly until water runs clear.
  4. Add to the pot.
  5. Bring to a simmer again and cook for about  40 minutes depending on which rice you use.
  6. Add more water if necessary.
  7. When the rice is done, drain.
  8. Turn off the heat, but leave the pot on the burner, covered. Allow the rice to sit for another 5 to 10 minutes, or until you’re ready to eat. Your coconut rice will stay warm this way.
  9. Fluff the rice with a fork, and serve

For the chicken:

  1. Place all the ingredients for the marinade in a food processor.
  2. Blend until it is pureed.
  3. Place the chicken cubes in a glass bowl and pour over the marinade.
  4. Leave to marinate for a few hours or overnight.
  5. Take out of the marinade and pat dry the chicken dry with kitchen paper.
  6. Thread on to wooden skewers.
  7. Heat griddle pan to medium.
  8. Brush kebabs with a little oil.
  9. Cook for about 5 – 7 minutes depending on size, turning frequently.

For the Broccoli :

  1. Rinse the Broccoli florets thoroughly.
  2. Place in a microwave safe bowl and cover partially or use a special steamer.
  3. Microwave for 3 minutes.
  4. Remove from microwave and let the steam evaporate.
  5. Heat a large frying pan and add the oil.
  6. Add the Broccoli and fry until golden and crispy on medium high heat. About 5 minutes.

To put the bowl together:

Place some rice in a bowl, Add the roast broccoli. Place the Jamaican Jerk Chicken kebabs on top and serve with mango, radishes, lime wedges and mango chutney.



Myra. XO


Jamaican Jerk Chicken

Jamaican Jerk Chicken

Jamaican Jerk Chicken

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Lamb Souvlaki  or maybe a Chicken Saté (Saté Ajam)




Banh Mi

Lemongrass and Ginger Grilled Chicken Banh Mi with Ginger Lime Sriracha Mayo

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…and crunchy Vietnamese Mango Slaw!


Don’t let the long list of ingredients put you off, this is actually very easy, there are just a few steps that need to be taken, and believe me you won’t be sorry. ‘Cause these Lemon grass and Ginger grilled Chicken Banh Mi are the business!

The smell  in my kitchen when I was grilling the chicken was incredible, the Vietnamese aroma was everywhere making it very hard not to just start nibbling on everything.

Full of sweet, savoury, sour and spicy notes.

Grilling the chicken gives it an amazing caramelized crispy sticky outside. Serve on a warm baguette with crunchy Vietnamese Slaw and drizzle with the ginger lime Sriracha mayo.

Good times, I promise!

Refined sugar free  ✔

Serves 4

Ingredients Banh Mi

  • 4 Baguettes
  • Grilled Chicken, sliced
  • Vietnamese Slaw
  • Ginger Lime Sriracha Mayo
  • Cucumber, about half, sliced
  • Cilantro, a handful. Roughly chopped
  • Lots of paper napkins!

 Banh Mi3

Banh Mi 1

Grilled Chicken:

  • 1 pounds chicken breasts or thighs, deboned


  • 2 tbsp. soy sauce
  • 2 tbsp.  fish sauce
  • 1 tbsp. coconut sugar
  • 1 tbsp. honey
  • 2 tbsp.  chopped cilantro
  • 2 tsp. fresh peeled and grated ginger
  • 1 lemongrass stalk, bashed with the side of a meat hammer
  • 1 tablespoon chopped Thai (or Sweet) basil
  • 1 tsp. hot sauce
  • Zest and juice of 1 medium lime
  • 1 garlic clove , minced (about 1 teaspoon)
  • Cooking oil spray
  • Freshly ground black pepper

Banh Mi4


  1. Whisk all marinade ingredients together in a measuring cup. Pour over chicken thighs or breasts and seal bag or place in a large dish and cover.
  2. Marinate for at one hour or up to 4 hours in the refrigerator.
  3. Remove from fridge and bring to room temperature one hour before grilling.
  4. Heat your griddle pan.
  5. Remove chicken from bag. Pat dry with kitchen paper. Discard marinade.
  6. Spray both sides of thighs with oil. Place on griddle pan.
  7. Season generously with black pepper.
  8. Grill for about 2 minutes on each side on high.
  9. Lower the heat.
  10. Continue grilling until thighs are done, about 7 to 10 minutes more. Chicken  will feel firm to the touch. Let rest for 5 minutes before cutting.


Banh Mi5

Banh Mi13

Vietnamese Mango Slaw:

  • 2 cups shredded cabbage
  • 4 spring onions, finely sliced
  • 2 medium carrots, finely julienned
  • 1/2 Mango, peeled and finely julienned
  • 1 cup bean sprouts
  • 1/2 bunch coriander, washed
  • 1/2 bunch Thai basil
  • 1 long red chilli, deseeded
  • 1/2 garlic clove, finely chopped
  • 1 tsp.  ginger, peeled and grated
  • 1/4 cup lemon juice
  • 2 tbsp fish sauce
  • 2 tbsp. ginger syrup (from the jar of candied stem ginger)

Method Slaw:

  1. Place cabbage in a bowl with the spring onions, bean sprouts and carrots. Roughly chop the coriander and Thai basil and add to the bowl. Cut the chilli in half then cut across into fine strips.
  2. Add the chilli to the bowl.
  3. Place the remaining ingredients into a small jar and shake well until the sugar has dissolved. Dress the salad.
  4. Put on some plastic disposable gloves and start mixing well with your hands – make sure it all gets covered in dressing or it will taste bland.

 Banh Mi29

Banh Mi9(2)

Ginger Lime Sriracha Mayo:

  • 3/4 cup Mayo
  • 1 piece candied stem ginger in syrup,  finely chopped or grated
  • 2 tsp.  Sriracha sauce
  • Juice of half a lime

Method Mayo:

  1. Place all the ingredients in a bowl and mix with a spoon.

To Assemble the BANH MI:

Pre heat the oven to 200° C / 400° F

  1. Slightly dampen the baguettes with a little water. Wrap them in foil and heat them in the oven for about 10 minutes.
  2. Remove from oven. Remove foil and discard.
  3. Carefully slice open. Hot!
  4. Spread a generous amount of the Ginger Lime Sriracha mayo on the bottom of the baguette.
  5. Then a layer of sliced cucumber.
  6. Then the grilled chicken.
  7. Top with Vietnamese Slaw
  8. Sprinkle over some cilantro
  9. Drizzle over some more mayo
  10. Put the top of the Baguette on.


Serve with plenty of paper napkins!


Myra XO

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Banh Mi23(2)


If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Buffalo Chicken Enchiladas

Buffalo Pulled Chicken Enchiladas

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I gues I shouldn’t complain about the weather since it’s not freezing anymore and although it’s pretty boring to talk about the weather it does decide what goes on the table. When it’s raining like right now, NON stop, for days, gray outside and a little depressing for that matter. I need comfort food, something like these Buffalo pulled Chicken Enchiladas. They’re super easy to make.

I made these Enchiladas the other day and they were so comforting. Just what we needed. The cream cheese is what really does it for me, the Buffalo sauce becomes so creamy and more-ish. It goes pefect with the heat from the hot sauce. In fact my stomache is starting to rumble a little  just writting this post. It’s a good thing I’ve got some left overs in the freezer. Yes it freezes well too. I always make more than needed and freeze it for when I don’t have time to cook.

We served 4 from this dish giving each individual 2 tortillas , and I served it with a salad.It was more than enough since they’re quite filling.

You could also feed six people from this recipe and serve with rice and beans, and another side dish like salad or corn.


Ref. sugar free  ✔

Egg free  ✔

Serves: 4 – 6


  • Buffalo enchilada sauce
  • 3 small chicken breasts or two large
  • salt and pepper for the chicken breasts
  • 1/2 C.  cream cheese, softened and at room temperature
  • 2 cups mozzarella
  • 1 sliced avocado to serve
  • some pomegranate seeds for decorating (optional)
  • 8 medium Tortillas, soft
  • 1/4 C. sour cream to serve


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Buffalo Enchilada Sauce:

  • 1 tbsp. olive oil
  • 1 tbsp. flour
  • 1 tbsp. taco seasoning
  • 1 can chopped tomatoes
  • 1 can water (from the tomatoes )
  • 1 tsp. dried oregano
  • a dash of cinnamon
  • 1  tsp. coconut sugar
  • 1 tsp. honey
  • 1/2 tsp Buffalo Hot sauce like Frank’s (or more), taste as you go!!


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Add oil to a pan and add the flour.  Cook for two minutes on medium high and add the seasoning and give it a stir.

Add the remaining ingredients and let simmer for about five minutes.
Blend the sauce at this point with a hand held blender for a smooth result.

Season the chicken breasts with salt and pepper.

Place the chicken breast in the sauce, bring to a simmer and cover partially. Let simmer for 15 to 20 minutes depending on the thickness of the chicken breasts.

Remove the chicken breast form the sauce and place on a large plate, shred with two forks.

Mix the sauce with the cream cheese.

Place one cup of the sauce mixture over the shredded chicken together with 1/2 cup of grated mozzarella. Mix with a spoon.

Cover the tortillas with a damp cloth or kitchen towel and heat  for 30 seconds in the microwave to soften.

Divide the chicken mixture over the tortillas and roll them up.

Get out a baking dish and cover the bottom with a thin layer of sauce.

Place the filled tortillas on top with the seam down.

Lightly spray the tortillas with cooking spray. This will help the tortillas turn golden in the oven. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.

Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce.Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Remove foil after 20 minutes and bake, uncovered, for an additional 10 minutes or until the cheese is golden. Remove from oven.

Pour over the sour cream and place sliced avocado on top. Sprinkle with pomegranate seeds.

Note: if kids are eating it might be an idea to omit the hot sauce all together and put the bottle on the table for the adults to add.

Que aproveche!

Myra XO

Buffalo Chicken Enchiladas23

Buffalo Chicken Enchiladas9


If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Soft Baja Fish Tacos with charred Corn, Serrano ham crisps and Avocado Crema.

Browned Sage Butter and Turkey Pasta

Browned Sage Butter and Turkey Pasta with wild Mushrooms and Prosciutto.



I can’t believe it’s already boxing day, and the count down to New Years has begun. I truly hope everyone had a great Christmas. Now we can sort of relax for a week or so, take a breath, relax, cook some simple meals and get ready for the end of the year.

This easy pasta dish is perfect for the “in between” days, make it with left over turkey, or use fresh turkey or chicken. And by all means throw in any left overs, like a little gravy, some vegetables or whatever you like.

This easy recipe is done in under half an hour.



Serves 4


2  to 3 medium chicken breasts,or 2 cups cooked leftover turkey, torn to pieces.

salt + pepper, to taste

4 tbsp. olive oil

4 tbsp. butter, divided

4 slices prosciutto

1 medium onion, peeled and chopped fine

1 garlic clove peeled and grated

2 tbsp. flour

1/2 cup white wine

1 cup stock

1/4 cup fresh sage

pinch of fresh nutmeg

1 lb. Pasta, cooked

1  cup mixed wild mushrooms

1 small onion

1 clove garlic, minced or grated

freshly grated parmesan cheese to serve

1/4 cup mascarpone or heavy cream

2 tablespoons fresh parsley, chopped






Season chicken with salt and pepper.

In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When the butter and oil start to sizzle, add  chicken and sage leafs and cook for 15 minutes on medium low, turning occasionally. Place the sage leafs on top of the chicken.  I like to use a cast iron pan for this because it gives the chicken a perfect crust.  Remove and transfer to plate.

Add the prosciutto to the pan and brown on both sides, for about two minutes, remove and transfer to plate.

Add the onion to the pan and cook gently for 4 minutes, add the garlic. Stir around and add the flour, cook for one minute and add the wine and stock, stirring to create a smooth sauce.

Add the mascarpone or cream, mix thru. Add the shredded chicken and two slices of torn up prosciutto.

Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente.

Heat another large skillet over high heat, add the remaining olive oil. Once hot, toss in the mushrooms in a single layer. Without stirring cook them until golden brown, flip them over.Transfer half the mushroom to a plate.

When the pasta is done cooking, drain but DO NOT RINSE! add it to the pan with the mushrooms and toss well. Add the cream sauce with chicken heat thru. Scatter over the remaining wild mushrooms, some parsley and serve straight away. Top with some of the crispy prosciutto. And serve with Parmesan.



If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you were looking for? How about Garlic Herb Shrimp with Bacon over Angel Hair Pasta

Duck Breast with Cherry Sauce for two




I kind of feel like I am having tiny Christmas dinners all throughout the month of December. And I gotta say, I’m lovin’ it.

This is one of those dinners. Simple as can be and festive as can be.

Duck goes really well with any kind of fruit and is usually paired with citrus, but it goes equally well with berries and darker fruits like plums or cherries.

The Duck breast has been treated in a different way because I really dislike the skin. I do like the skin when it’s crispy, but how long does the crispiness last , really? By the time dinner gets to the table and you actually start eating the crispyness is almost gone.
So, what I do and what may seem as a shocker to some of you, but I remove the skin and treat the breast more like a steak. Simply seasoned with salt and pepper and pan fried. I use a cast iron pan for this because it works best in my opinion.

Then I cut up the skin in tiny bits and render the fat, where I then pan roast the potatoes and finish them of in the oven. This gives you the best roast potatoes you can ever imagine, and you’ll be surprised to see how the skin disappears in the pan almost completely.

The cherry sauce goes so well with the duck, it’s a little bit sweet and a little bit sour, perfect against the intense duck flavour, and such a festive dish.

Serves 2 – 3

Ingredients Duck Breasts;

Cast Iron Skillet

2 Duck breasts

salt and pepper




Remove the Duck from the refrigerator at least 30 minutes prior to cooking.

Remove the skin and chop fine. Place in a cast iron skillet and render the fat over low heat, until all the skin has almost disappeared. You will end up with about 4 to 6 tbsp. fat.

Season the duck breast on both sides, heat a cast iron frying pan over high heat with three tablespoons of the duck fat.
Place both duck breasts in the pan and don’t move them for about 3 minutes then turn the over. Cook for another 3 minutes.
Remove to a plate and let sit covered with foil for about five minutes.
This is medium cooked, if you like it less done cook it for 5 minutes total. For completely done 7 to 8  minutes, it depends a little bit on the size of the duck breast and the thickness.

Slice and serve with the pan roast potatoes and cherry sauce.






Ingredients Cherry Sauce;

1/2 C. coconut sugar or sugar of choice

1/2 C. Red wine Vinegar

2 whole Star Anise

1 Cinnamon Sticks

3 C. frozen Cherries (no stones)

1 tsp. corn starch

1 tbsp water


Place the sugar, vinegar, star anise and cinnamon in a medium non-stick frying pan over high heat and bring to a simmer. Add the cherries and cook, turning occasionally, for 8–10 minutes or until just soft and the sauce has reduced a little. Make a slurry with the corn starch and water, add to the sauce and let thicken.

Ingredients Roast Potatoes;

1/2 Lb., potatoes, peeled
2 tbsp. fat rendered from duck breasts.


Pre heat oven to 220° C  / 428° F
Par boil the potatoes for about ten minutes, drain, and let them steam off.
Heat the (oven proof) pan with rendered duck fat and roast the potatoes until they start ro turn golden brown. Place the pan in the oven and roast for an other 20 25 minutes until crispy and golden all over, turning ocasionally. Season with salt.






If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.

Not quite what you’re looking for? How about Clementine Cranberry Roast Pork

Nacho Breaded Buttermilk Turkey Cutlets

juicy on the inside, crispy on the outside….


Delicious juicy tender turkey cutlets, marinated in buttermilk and spices then breaded in a mixture of breadcrumbs and crushed Nachos. It was a huge hit!

This is what happens if you  when you run out of breadcrumbs.

It was a bit of a shocker because I normally make my own breadcrumbs and always collect old bread, cut it in cubes, let it dry and then I blitz it in the food processor with some fresh herbs and garlic. I never ever run out, at least that’s what I thought.

This is a habit I have had for a long time because there is always left over bread. Anyway, when I decided to make this dish, I marinated the turkey, which makes it super tender and juicy, and got everything out to start breading the cutlets, but then I realized I didn’t have enough breadcrumbs. So I had to come up with a quick solution, I didn’t have Corn Flakes so I went for the bag of Nachos I knew we still had left over from movie night. You need about 2 cups of nachos for this.

I put them in a plastic zip lock bag and crushed them with a rolling pin.

I ended up with a delicious smelling crumbly mixture with about half bread and half nacho crumbs.


Cane Sugar Free              

Serves 4


4 Turkey cutlets, or 1 large breast cut into thin slices

1 C. Buttermilk

1/4 tsp. each of ground Coriander, Smoked Paprika, Black Pepper, ground Ginger, Cardamom, ground Nutmeg, ground Cumin, Onion Powder, and Garlic Powder.

Generous seasoning of salt

1 egg beaten

1/2 C. flour

1 1/2 C. nacho-bread crumb mixture

2 tbsp. Canola Oil for frying.



In a large dish, add the buttermilk and the seasoning and salt. Place the turkey cutlets in the marinade and turn them over to cover them completely. Cover with cling film and marinate for at least eight hours or preferably overnight.

When ready to cook. Get out three dishes, one for the beaten egg, one for the flour and one for the bread crumbs.

Cover  the cutlets first with flour, shaking off any excess, then dip them in the egg, let the excess drip off, then cover them in the breadcrumb mixture, pressing a little on both sides to cover them well. Place on a cutting board until ready to fry. Repeat with the remaining cutlets.

Heat a large frying pan over medium heat. Add two tablespoons of canola oil, and cook the cutlets for about 5 minutes on each side. Until golden brown and cooked thru. Drain on kitchen paper before serving.



breaded buttermilk turkey




This is an easy Thanksgiving alternative that you can cook on the stove if you don’t want to get a whole turkey, maybe can’t afford one or don’t have an oven.  Serve it with Holiday Cranberry and Pear Sauce with Star Anise. and maybe a side of Jerusalem Artichoke au jus with Pancetta, Garlic and Thyme and you have yourself a little feast fit for a king.

Note: Left overs a great on sandwiches!!!

Rustic Chicken meatball stew with beans, tomato and courgette.

Rustic Chicken meatball, Beans and Tomato Stew with Courgette

…….hearty and aromatic.

Rustic Chicken meatball stew with beans, tomato and courgette.

In the mood for a one-pot meal, that is not crazy heavy and won’t send you to sleep? Than this is the one for you.

It has all the comfort food characteristics, it’s cooked in one pot, it’s easy to eat, it has cheese in it….but it’s not so heavy like some of the stews and crock pot dinners you would expect now. And although I truly love all things fall and winter, sometimes you just want to lighten in up  a bit. This great one-potter is quick and easy, and even faster if you can find good quality ground chicken.

You can also double the recipe and freeze half for an other day!


Serves 4

Ingredients Chicken balls,

1 lb Chicken breast

2 tbsp. Light Olive Oil

1/2 onion, peeled and roughly chopped

1 garlic clove, peeled and roughly chopped

1 tsp. Himalayan Salt

1 egg

1/4 C. fresh breadcrumbs

1/4 C. Parmesan cheese grated

2 tbsp. chopped parsley

1 tsp. dried Oregano

Ingredients Bean and Tomato sauce;

1 courgette, cut into cubes

1 can Chopped Tomatoes

1 can of Red Kidney Beans, drained

1 tbsp olive oil

1/2 onion, peeled and chopped fine

1 garlic clove, peeled and sliced

1 tbsp. Tomato Paste

1/2 – 1  tsp. salt

freshly ground pepper

2 tsp.  (coconut) sugar

1 Bay Leaf

1 glass white  wine

1 glass of water

1 small handful Basil leafs, some torn and some left whole


Rustic Chicken meatball stew with beans, tomato and courgette.


Rustic Chicken meatball stew with beans, tomato and courgette.



Cut the chicken into cubes. Place in a food processor and pulse a few times. Add the onion and garlic. Pulse again until it resembles mince, but not too fine.

Tip into a bowl and add the remaining ingredients. Shape into golf sized balls with slightly wet hands. Put them on a plate as you go.

Place a large pan on the hob and add a tablespoon of olive oil. When hot add the chicken balls and fry turning them so they brown all over. Add the courgette cubes, stir round. Turn heat to medium high and add the onion and garlic. Cook until it begins to turn golden brown and add the remaining ingredients except the Basil. Cover partially with a lid and turn the heat to low. Let simmer for about 15 to 20 minutes until the chicken balls are cooked thru. Just before serving add all the basil and sprinkle some on top.

Serve with french bread, cooked quinoa, pasta or rice.

TIP: Add two cups of chicken stock and serve it as soup with grated Parmesan cheese.

Rustic Chicken meatball stew with beans, tomato and courgette.


Not quite what you’re looking for? How about Moroccan Meatballs with Quinoa

Moroccan Meatball with Quinoa