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Sweet & Smokey Chicken Chilli

A little bit of different variation to the same old stews and chilli. This has a spicy heat and and a nice smokey hit that will be sure to warm you up and make you feel like all is well.

In a heavy bottomed or cast iron pot, sear your chicken thighs, approx 2 lbs. Thighs are cheap and have much more flavour than breast. I also fried these in my hot chile oil for an different level of heat and flavour. 


While frying, I added generous sprinklings of chile powder and smoked paprika. Once everything is browned, set the chicken aside.


Add 2 small or 1 large diced onion to the same pot, sauté until soft scraping the brown bits off the bottom. Add 4 celery stalks, 3 cloves of sliced garlic, and if and a few more hits of chile powder and smoked paprika. Also add about 2-3 cups of your favourite beans.


Re-introduce your chicken with all it’s juices. Add 1 cup of whole tomatoes, 2-3 cups of chicken stock or just enough to cover everything. Season with salt and pepper and add 4 tablespoons of dark brown sugar. 


Cover and put in the oven at 350 degrees for one to one and half hours. At that point in time your chicken will be super tender so just take two forks and shred into large chunks.


As with all chilli, it’s always better the day after. Garnish with avocado and cilantro sour cream or greek yogurt. Enjoy!



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This is how Italians roll….

In honour of my upcoming trip to Italy where I am going eat my face off, I thought I would post some photos from  a few months ago. We made deer/pork sausage at my dad’s friend Cirillo’s house. It’s always great going there cause you get to do or see them making something really rustic like making bread in the wood oven outside or grinding out some sausage in the basement. It reminds of being in Italy. The best part: after all the work is done, sitting down at the tiny makeshift basement kitchen and having great wine and fresh sausage patties fresh bread and some other amazing little gems. Actually, that’s a lie. We ate and drank before and after we worked….

All natural casings of course

a little phallic, i know

Am I the only one that thinks this is beautiful?

link and knot, this takes a pro

ready to hang

homemade bread knots, fresh

within an hour they start to darken and dry

This electric frying pan is 40 years old. It has never been washed with soap and very little water. those brown crusty’s from the sausage were the most delicious drippings I have ever had!

Red & green pepper sotto oilio

Radicchio di Treviso: I had never had this and I am in love! It’s a type of radicchio pickled in oil & vinegar


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Oriano - August 13, 2013 - 2:59 pm

Best sausage on the planet.

Fruit & Nut Breakfast Quinoa

This protein-packed, healthy (and delicious, I might add) quinoa breakfast only takes fifteen minutes and will keep you full all morning. Add your favourite fruit, berries or nuts and whichever kind of milk you drink. I would also make about 3 mornings worth of the quinoa at a time and all you do is heat it and add your toppings. Below is the recipe for how I made mine.

Fruit & Nut Breakfast Quinoa
Serves 1
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Prep Time
5 min
Cook Time
15 min
Total Time
15 min
Prep Time
5 min
Cook Time
15 min
Total Time
15 min
  1. 1/2 cup quinoa
  2. 1 cup water
  3. 1/4 tspn cinnamon
  4. 1/2 tspn vanilla
  5. 4 strawberries, sliced
  6. 1 tbsp pine nuts
  7. 1 tbsp cashew nuts, chopped
  8. 1 tbsp pecans, chopped
  9. 1 tbsp hemp hearts
  10. 1 tbsp unsweetened coconut (I have a bag with I have previously toasted)
  11. 1/4 - 1/2 cup of your favourite kind of milk (mine came from a cow)
  12. top with a little bit of maple syrup for sweetness
  1. Make the quinoa as you normally would but add the vanilla and cinnamon to the pot. Fluff with a fork when done and add to your bowl. Top with all the other ingredients and milk. Drizzle with a bit of maple syrup. Enjoy!
Tongue In Cheek http://tongueinyourcheek.com/
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