Saturday, August 30, 2014

Spaghetti and Meatballs Recipe

Spaghetti and Meatballs Recipe

Well here we go again with one of my favorite recipes, the awesome spaghetti with meatballs that is infused into a rich and creamy homemade tomato sauce.

I make and use a lot of minced meat and pork in my dishes because they come in many fat contents from the super lean to downright fatty. All this can be used to your liken as per taste and diet. As for me I like to use a medium ground beef for in this way I get the best of two world, light and  full of flavor.

Now do not let this simple recipe fool you for it is really out of the world. The meatballs just good great blended into the tomato sauce and just when you think that it is perfect, then add the parmesan and then talk to me.

I know you will just fall in love with this oldie but great recipe, please let me know how yours turned out or did you add anything extra.



1 Lbs. - Medium beef

1 Med. - Egg
1 to 2 Gloves - Garlic
1/2 Med. - Onion
1/2 Cup  - Bread crumbs
1 Tbsp. - Parmesan cheese
1 Tbsp. - Dry parsley
1/4 Tsp. - Pepper

Salt to taste.

1 Tsp. - Soya sauce or HP sauce.

For Baking;
Bake meatballs on lightly oiled tray with a hot oven at 350 F ( 170 C.) for  25 to 30 mins., Turning once.

For more information, please see video below.


I like to use a medium ground beef for it gives off a better flavor and becomes more moist. Now if you want it more lean or because you are on a diet then I would go all the up to lean beef. 

Make the onions are diced as small as possible so when you roll the meat into a ball nothing will be sticking out and coming out of the meat when you cook it. 

The mixture has to have a consistency that will hold the meat into a ball without it falling apart.  If you find it still a little to moist then add some more breadcrumbs.

Use a soup spoon for scooping up the meat mixture and  in this way you will get a perfect measurement for your Meatball. Of course to can also make them smaller by using a teaspoon, and way you do it it will be awesome. 

Make sure that you let the meatballs simmer in the tomato sauce for at least 20 mins. so the meat can be fully cooked in the inside and let the sauce incorporate into the meat. 

For my homemade "Pasta Tomato Sauce" recipe by Cookingaround.   Please  " Click Here "


Spaghetti and Meatballs Recipe

Pasta Tomato Sauce

If you like this recipe then you will love these other ones by Cookingaround.

Green Olive Pasta

Seafood Medley 

Salmon  Pasta

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Friday, August 22, 2014

Grandmother's Chicken Pot Pie - Old fashion

Grandmother's Chicken Pot Pie - Old fashion

I remember when my Grandmother made this recipe for me when I was little. I just starred through the oven glass window and my mouth just watered, just could not wait for this dish.

So when it came out bubbly hot, I still had to wait another 20 mins for it to cool down. It was one of the best meals that I remember in my life, for it was done in the old fashion way. Of course she used a variety of only fresh veggies from her garden and I will not tell where she got the chicken from, (now I did not help her on that part). Everything was done from scratch but was it ever good.

I started to help her in the Kitchen from the age of 8 and many nights we cooked into the night to get things ready for the next day because she also cooked for some restaurants for ready-made foods for them to just heat and serve. How I wish that I could return back to those days and tell her how my Love of Cooking started with her. Every time I cook, I know she would be proud.

Anyways please enjoy and let me know how yours turned out.



1 Lbs. -  Chicken breast

1 Pkg. - Your favorite frozen Veggies or fresh.
1 Med. - Onion
1 to 2 Tbsp. - Cooking oil
2 to 3 Tbsp. - Butter
1/2 Cup - Whole milk
2 Tbsp. - All purpose flour
1 Cube - Chicken stock
1 Tsp. - Thyme

Salt and Pepper to taste.


1/3 Cup - Cream instead of milk
Add - 1 Tsp. Rosemary

For more information, please see video below. 


I know, I know that here I was using frozen veggie's. It's because I want this to be a fast and simple dish without all the work of cutting up all the different vegetables. Think about it, you have so many different combinations that you can make this in many ways. 

Of course if you have the time then you can always use the fresh stuff and it will still turn out to be the best pie you ever made. 

When using frozen vegetables it's important to let the water reduce to about around 25 % so your veggies do not become soggy and wet tasting. Also in this way your other  ingredients will blend into your recipe better and give you a better and more full flavor. 

Here I was using skinless chicken breast but there is really no reason why you could not use any part of the chicken. Just remember to remove the skin and  remove all the meat away from the bones.

A good idea is to make a broth out of the chicken bones with some onions, carrots, celery, and  add that to your pie.

I like to make my own pie crust, but if you are pressed for time or you are a little nervous about making it, you can always find it pre-made the the Grocery Store. 

Go ahead and make your life a little easy, but do not tell anyone where the dough came from. 

Here I did the top dough sealing with two different  methods. 

One.  I very lightly pinch the dough edges and then seal them with a fork to get a good seal. 

Two. I roll the bottom dough into the top covering and then just tuck it into a roll. In this way I get a good solid seal that will not split when it bakes. 

Remember to add air holes to the top covering.


Grandmother's Chicken Pot Pie - Old fashion

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Thursday, August 14, 2014

Baked Spicy Potatoes Wedges - Simply The Best

Baked Spicy Potatoes Wedges - Simply The Best

Spicy Potatoes Wedges - Simply The Best
I have a real problem with this recipe because my Girlfriend does not stop to ask for these spicy potatoes as a side dish or just for a snack.  It’s the type of side dish that just goes with everything and you can not just stop at one.  Sometimes  “ I get that look “ at round  late in the evening, “ I  need a snack “ and then it’s off to the kitchen making these wedges. Really do I have a choice.

Of course they are just perfect for any Party as a side, and do not forget how good they go with a picnic or a BBQ,  aweeee just a great hit all the time. Do not take my word, just try them and you will see.

Please let me know how yours turned out and did you add or make any changed to the recipe. 



2 Lbs. -  Your favorite potatoes.

1/4 or 1/2 Tbsp. - Salt
1 to Tbsp. - Olive oil


1/2 Tsp. - Garlic salt
1/2 Tsp. - Paprika
1/2 to 3/4 Tsp. - Cayenne pepper
1 Tsp. - Dry parsley
1 Tbsp. - Olive oil

Salt and pepper to taste.

Add 1/3 Tsp. - Ground cumin

For more information, please see video below...


Here was using a Farmers potatoes that is grown locally that is, for my the best tasting kind of potato. Of course it does take more work because of all the cleaning I have to do, but in the end your extra work will be rewarded. 

Ok "why" did I take off the skins for they are awesome with them on, well my Girlfriend does not like them so really what can I do. But  for me I like them on so I sometimes make a batch for her (smaller) and one for me (big large) hahha ...That will teach her, please do not tell her I wrote this...

Now do not forget to dry them after you washed them for it allows the oil to stick better and you get a more even bake all around. 

How much spice do you add, well how spicy do you want it to become ? Here I am having it as a medium spicy but you can have it the way you want, just add more or as much as you want. After all it's yours to enjoy.

It's important to add all your seasoning when the wedges are hot and make sure the your have stirred or tossed them well to get an even coverage on all the potatoes evenly.

Go ahead and try to eat just one, I dare you...No one can do it...:) 


Baked Spicy Potatoes Wedges - Simply The Best

To see video, please click this link for now...

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Tuesday, August 12, 2014

Mini Meatballs In Spicy Tomato Sauce

Mini Meatballs In Spicy Tomato Sauce

I always like finger foods that are spicy and just pop into your mouth with just one bite and explode with full flavor into a great tasting treat.  I just love to make this ahead of time, I make many just a few days before a Party or a Gathering to freeze ahead of time. They really freeze easy and for some reason they even taste better when you do this, for they marinate and all  the flavor comes together. So when your event has started, just throw them in a hot oven and in about 20 to 25 mins. you have a delicious fast treat for your guests.

This can be served with almost any side dish, but on its own it’s still awesome. The only problem I have with these Spicy Mini Meatballs is that they disappear really fast and no matter how much I make, there all gone.

Please let me know how yours turned out and how your family or friends like them. 



1 Pound of med. ground beef.

1/2 Med. - Onion
1 Clove - Garlic
1 Med. Egg
1/2 Cup - Bread crumbs
1 Tsp. - Worcestershire/Maggi sauce

Salt and pepper to taste

Spicy Tomato Sauce;

1/4 Cup - Butter
1 Tsp. - Tomato paste
1 Tbsp. - Olive oil
1/4 Cup - Ketchup
1/4 Cup - brown sugar
1/4 Cup - Water
3 Tbsp. - Vinegar
1/2 to 1 Tbsp. - Paprika
1/2 to 1 Tsp. - Cayenne pepper or chili
1/3 Juice of a lemon

Baking - On a rack or oiled tray in a hot 180 degrees (350 F.)  oven for about 25 to 30 mins.

 For further information please see video below; 


I like to make this recipe by using a med. ground beef because of it's fat content, for in this way you get a more juicy and flavorful taste. Now if you want it more lean then just go with the leaner one if you are counting calories.  

Make sure that your onions are minced as fine as possible because it will hold everything better when you roll them into small balls. 

Add your fresh bread crumbs as per the recipe, but depending on the moisture content of the mixture, you could find that the balls are to wet and do not roll so easy and fall apart. 

Just add more bread crumbs, but just a little bit at a time until you get it just right. Grab a bit of meat and just squeeze it in your fingers and see how well it holds together. If it still is to lose then add some more crumbs.

Use a teaspoon to scoop up the mixture to get it to the right size, or if you want them bigger the you can use a tablespoon. 

To roll them I use only one hand because when I make a lot for one of my Gatherings, I roll one in each hand to make them faster. I would first start rolling with both hands at first with your palms. If you find that the mixture is a bit sticky, the add some cooking oil to your hands. Remember practice makes perfect". 

One good idea is when your mini meatballs are done and cooled off, cover them and let them sit in the fridge overnight to marinate. Then just reheat. 

To freeze them, add them separately  on a tray and freeze them until solid. When solid just toss them into a bag and store away into the freezer, By doing it in this way you will not get a Hugh clump of meat that would turnout to be a disaster. 

Mini Meatballs In Spicy Tomato Sauce

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Wednesday, July 30, 2014

Pea Leek Soup - Weight Control - Magic Plan

Pea Leek Soup  - Weight Control  - Magic Plan

This soup is just awesome and has a great flavor, not only good for you but an excellent low-calorie meal that will keep your weight under control.  The peas and leeks just go great with the smoothness of the potatoes; it just gives you that creamy texture without all the cream.

I hope that you enjoy this awesome soup. Now this I find that you can make a large pot of it and then freeze it into portion size containers for another day.

Please let me know how yours turned out or/and did you add anything else to it to make it your way. 



1  Can - Pea's
1  Med. - Leek
1 Med. - Potatoes
1/2 Med. - Onion
1 to 2 Clove - Garlic
2 Leaf - Bay leaves
1 Squeeze - Lemon juice
1 Tbsp. - Low-sodium  Veggie stock

Salt and pepper to taste.

- Low sodium  chicken stock.
- Celery root instead of potato.

1 Tsp. - Tomato paste.
Add mint leaves.
Add toasted bread.

For more information, please see video below.


Use all the white and most of the green part of the leek. I find that the tips of the green part of the leek will give out a bitter taste to the soup so I only use about 1/2 of it. Starting from the white bottom part. 

In this soup recipe I find that the peas in a can works perfect because the water with the peas gives the soup a more rich  flavor. Now if you wish to use frozen or fresh peas will work also in your favour to the soup. 

Cook the first stage of the soup until you can stick a fork into the potato without and effort. Also when it is done, please remember to remove the 2 bay leaves. 

Make sure that your soup has cooled before you have it blenders. I usually but the pot in the sink with cold water about halfway up the pot for a few minutes. 

Now I turn the blender on low for about 30 seconds and then about a minute or two on high to get the soup a creamy texture. Please do not overload the blender, for it is better to blend  it in two  parts or more  as to over fill it. 

Go ahead and finish off your soup by making it your way, just add all your favorite spices and herbs. After all its your soup, why not enjoy it, your way. 


Pea Leek Soup  - Weight Control  - Magic Plan

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Thursday, July 17, 2014

Korean Style Chicken Wings - Dakgangjung

Korean Style Chicken Wings - Dakgangjung

Aww the famous Korean chicken wings with that awesome sweet candy like sauce with a great taste of sesame seeds and roasted peanut. I have to say that this Korean dish is one of my favorites and I hope that you try it and see what I mean.

Now please do not say that you cannot have a some of these great wings, for if you read my article on “Can I Eat Fattening Food Or Fast Foods In Order To Lose Weight? “ , so go ahead and enjoy it. I have to say that I have lost the weight and have been eating and enjoying my wings now for over a year and I still have managed to keep it under control.

Please let me know how yours turned out and how you enjoyed it and did you make enough or you ran out after a kilo.



1 Kilo of Chicken Wings

1/3 Cup - All purpose flour
1 Tbsp. - Corn starch
1 Tsp. - Pepper
1 Tsp. Salt
1 - Egg

1 Cup - Water
1 Tbsp. - Soya sauce
1/3 Cup - Brown sugar
1 1/2 Tbsp. - Ground ginger
1 Tbsp. - Sweet molasses
1/2 Tbsp. - Chili powder
1/2 Tbsp. - Sweet paprika


2 Tbsp. - Toasted sesame seeds
1/2 Cup - Toasted peanuts

For more information, please see video below;


Wash the wings in cold water and I like to do this when the wing in one  piece  and not cut up for there will be less water getting into it and it will not splatter with it's deep fried. 

I always have kitchen towels for this job for it makes my life easier and  faster.  After drying it with the towel I roll it around the wings and let it sit for a few minutes to pickup the extra water that's trapped. 

Make sure that you mix it well and if you want a better taste then I would let in sit and marinade in the fridge for about an hour or longer.

This can be prepared right up to your party and as long as it's in the fridge it can stay for about 24 hrs.

Here I'am using a very thick molasses and this will give the sauce a nice all round thick sweet flavor to this dish.

Now you can substitute this with corn syrup or even honey if you want, anyway you do it, it will turn out just awesome.

After about 30 to 35 mins on med. heat the sauce should thicken up to a point that it will stick to the back of your spoon and you know that you are done.

As it is simmering during the cooking process you have to keep an eye on it en-case it burns and with a sauce thick, that can happen very quickly. So you also must keep stirring it now and then. Remember that the sauce will thicken up even more when it begins to cool.

Do not overcrowd the pot because if you do you will find that the wings will be stick together and they will  not have that smooth appearance and will look like it broke up in the oil. 

It's better to do a little at a time or get a bigger pot and they will turn out great and will not only look great but will have that extra crunch that makes them all disappear fast so make extra. .

Heat up the sauce once again on high before you add the wings to it. Once you add then then turn off the heat and mix them well to get the sauce all around the wings,

Opps !!!  Now how did that get here, sorry as I took the pictures I just could not help myself. Boy were they good....

Korean Style Chicken Wings - Dakgangjung

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Tuesday, July 15, 2014

Magic Diet Soup - Fat Burner # 3

Magic Diet Soup - Fat Burner # 3

Well  here it is “Magic Diet Soup  # 3, the soup that is a takeoff from the Original  Soup  that everyone has tried to copy, but failed  for there is only one and one only that is the biggest diet soup on the Net.

Now after this one went viral, another soup was born because of the demand of having more of a choice in having more variety  so you could change the taste and not get bored with it. So  a  second Soup was made and it turned out to be another a great  success, I hope you have tried  " Magic Diet Soup # 2 " , if not I encourage you to do so. 

Of course many others  selling diet pills and other products have piggybacked  on the name of this Soup  “ Magic Diet Soup ” in order to promote their products. I have had countless offers to buy out this soup video and “yes” many have tried to copy and use the videos, but I have stopped all of them and I refuse to sell the video. I want this to be free and opened to my viewers without all the  yahoo  of trying to sell something and using  the videos as a link to gather the viewers to a particular product .   

So once again I got a lot of  e-mails and PM asking me for another  Magic Diet Soup,  so after a month or so, it was created and it is now for everyone to enjoy.

I hope that these  three  Soups will help you lose the weight and now with more choice you really do not have much more excuses not to start your adventure to good health.

 Please let me know how it worked for you.

    Magic Diet Soup # 1                         Magic Diet Soup # 2                                                        



1/2 Head - Cabbage 

1 Sm. - leak
1/2  Med. - Onion 
1 Med. - Celery  root 
3 Stems - Celery 
1/3 Bunch - Fresh parsley
1 Tbsp. - Veggie (low sodium) stock
1 to 2 1/2  Tbsp. - Tomato paste

1/3 Cup - Green onion 
1 Tbsp. - Rosemary 
1 1/2 Tbsp. - Cumin
1 Tbsp. - Thyme 
1/3 Cup. - Fresh  Parsley 

Diet Soup Plan; 
Serve the Soup everyday for two weeks, 3 to 4 times a day, with fruit and salad in between. Can be used with a combination of the other two Magic Diet Soup’s.  # 1, 2  and this one. 

For more information, please see video below. 


I like to use the celery  root instead of potatoes because it is low in the GI scale and  it helps to add some filling to the soup so it will help with your hungry pains and keep you more full for longer periods of time. 

Celery root is one of the most valuable natural foods, which is one of the best known natural deposits s.of various nutrients and vitamins. It is rich in vitamins A, C, K and E, essential oils, carotene, microelements and other nutrient.

 Aww !!  The cabbage, the main ingredients in all the “Magic Diet Soups”  that helps the body reduce fat when you eat it often and on a diet program. . Cabbage contains sulfur and iodine and cleanses the body of fat, particularly in the intestines and stomach area.
Cabbage also has the highest amount of some of the most powerful antioxidants found in cruciferous vegetables – phytonutrients such as thiocyanates, lutein, zeaxanthin, isothiocyanates, and sulforaphane, which stimulate detoxifying enzymes. So try to incorporate cabbage into your diet.

Leeks are versatile, tasty, and easy to prepare, so don't let their relative unfamiliarity deter you. Leeks have much to offer in the way of good health and, just like there relatives garlic and the onion, it's thought that much of their therapeutic effect comes from its sulfur-containing compounds, such as allicin.

Leeks also conatin Kaempferol, that  is also known to protect blood vessel linings from damage, possibly by increasing production of nitric oxide (NO), which helps blood vessels to dilate and relax.

Go ahead and add any type of stock you want from Chicken, beef or veggie stock, but remember to use only "low-sodium" stock, because this is a fat reducing soup.

At the end of the soup boil and after you give it a taste test, some will find that its very plain tasting and you could be tempted into adding salt, with this I say goo ahead but try to add as little as possible.  One thing you could do id just add more spices and see how that could improve your soup for you. 

Now you do not have to add the spices and herbs that I added here in the video, just add whatever you like. 

But one spice that you should always add is "cumin " for the helps you with the digestion in your system and reduces gas. After-all cabbage does produce a lot of gas and  even if it will not hurt you, it could make you feel a bit uncomfortable, cumin helps break down the gas. 

!! Attention  !!

Before attempting any diet, you should consulate a Medical Doctor. For I' am just showing
 "How it worked for me"...

It is an easy to follow diet. Although not suitable for lasting weight loss, the Cabbage Soup Diet is a high-fibre, low-fat diet that will help you get into shape fast before you embark on a more sensible long-term diet plan. The cabbage soup is really filler, making sure that the dieter does not get the feeling of starvation or hunger pangs.

Cabbage soup diet is recommended for no more  then 14 days straight. The Soup Diet is very low in protein, complex carbohydrates, vitamins and minerals to continue for a long period of time.

!! Attention !!
Now the cabbage soup diet is not recommended as a long term diet plan, if you have a special occasion coming up, or you simply need to lose weight fast, the Cabbage Soup Diet could well be just what you need. Although really not suitable for long-term weight loss, the Cabbage Soup Diet is a low-fat, high-fibre diet that will help you get into shape fast before you embark on a more considered and sensible long-term eating plan.


Magic Diet Soup - Fat Burner # 3


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