Lamb with Caramel Apple and Butterscotch Sauce

So here is the 3rd recipe I promised and its yummy but sweet, you can use a mold but I would slice the lamb and arrange on a platter with caramel apple garnish.

Lamb with Caramel Apple in Butterscotch Sauce




Roast lamb, cool and slice                  

Make caramel with butter and sugar, add apples in the pan

Reduce heat until it thickens and put ¾ into mold

Make butterscotch with remaining ¼ of caramel,

Add cream and touch of vanilla

Arrange on plate



Chicken Stir-Fry

This recipe looks long and complicated but it is not really, I prefer to cook my vegetables separately for it enhances the flavor but surely you don’t have to. It does add a little extra time to make it this way but I think it’s worth it, prior to cooking I do have all my ingredients prepped (mise en place) awaiting their time. 

                                                         Recipe name:  Chicken Stir – Fry


Chicken 2 breast cubed
Bok choy 4 mini
Chicken broth 1.5 cups
Zucchini 2 thin sliced
Corn 1.5 cups
Scallions 4 chopped
Ginger 1 – 1 inch piece, fine chop
Enoki mushroom 1 pkg
Portabella mushroom 1 large
Oyster mushroom 1 pkg
Oil Little here / there
Apple cider vinegar 1/2 cap
Parsley Sprinkle
Garlic Loads
Sprouts 2.5 cups or so
Oregano Sprinkle
*Sesame Seeds sprinkle
*Sesame oil 2 tbsp
*Mustard 1 tbsp

*if you have Cha-Cha dressing & marinade skip these 3 ingredients.


As mentioned above, I like to cook each vegetable separate to bring out its flavor before mixing with the other ingredients, measurements are approximate, they were not measured but guestimated prior to creating the recipe.

  • Heat oil
  • cook sliced zucchini slow until soft add S&P with garlic and oregano
  • I added frozen corn (convenient) cook with black peppercorn until cooked , add to zucchini dish
  • cut portabella mushroom into cubes
  • Heat oil and add garlic – cook portabella and oyster mushroom let cook, no stirring for @ 5-7 minutes, then add sprouts and enoki mushrooms
  • Let cook @ 5 min and remove – adding to previously cooked vegetables
  • Add chicken broth in pan until it boils and add bok choy, let cook until done – add a touch of apple cider vinegar – broth should reduce while cooking
  • Combine all cooked ingredients together and let flavors sit together, only allow small amount of broth from bok choy to be included
  • Dice chicken into cubes and cover with pepper, fine chop thin slice of ginger and cut scallions – heat oil and let it get hot, add chicken and let cook on 1 side until done with a little crust forming, add scallions and ginger and turn chicken (Cha-Cha Dressing & Marinade) if not add a little sesame seed, mustard, sesame oil – cooking until done.
  • Add chicken to vegetables and mix – if needed mix a portion of the chicken and vegetables in the same pan without washing to warm up prior to serving.  

I added some ginger wonton chips to garnish just before serving, only because I had them, finally I served the dish with sourdough garlic bread because I am a lover of all things sourdough & garlic.  Enjoy!

Masala Chai

While in India, there was every reason to have Cardamon tea, Ginger tea or my favorite Masala Chai, so here is my recipe which has my special touches and the remaining has been adapted from the blogs, and

The best tea to use is not Assam or Darjeeling, but just regular Indian tea found at a local Indian Market or use Lipton (yeap) which is very popular in India.

There are a couple of keys to cooking Masala Chai or Indian food in general, don’t rush.  We typically want it out tea instantly but when cooking Indian, patience will definitely pay off in the end, with that being said, lets get started.


  • 1 teaspoon tea/coffee
  • 2 cups of whole milk or half & half (full strength, I use almond milk)
  • 1 cup of water
  • 1 anise pod
  • 3 cardamom pods (I like 4) – crushed
  • 3 black peppercorns crushed
  • 3 cloves (I like 4)
  • 1 small stick of cinnamon
  • a small slice of ginger
  • pinch of nutmeg
  • sugar to taste


Boil water with all spices except nutmeg for approximately 5-7 min, or when you remember your boiling water

the most important step, reduce the heat slightly add milk, tea, sugar and boil for about 5 minutes or so

strain & garnish with nutmeg

ps. Indian tea can be very strong, word of caution on measurements. If you are like me

the stronger the better or for some bitter, ha.

There it is my favorite recipe for masala chai

Happy New Year

I hope you all had a wonderful time of celebration at Christmas along with bringing in the New Year, typically the evening is a quiet one for me but this year I had the awesome experience of bringing in the New Year with some members of my family.    

Some people make a new bucket list, new diet plans or exercise dreams, regardless of how you approach this New Year, I hope you will achieve and exceed your goals and may your dreams come to fruition in 2014.  As this year passes may you be enriched even as you enrich others around you.   

There are several recipes I would like to share with you to start the New Year off, one is my favorite Masala Chai which was adapted from 2 blogs and a couple extra touches added from my hand.  I will also post Chicken Stir-Fry which I just made last night and the last recipe for this post is one I learned while in Bangalore, working in the hotel kitchen inventing creative dishes to spruce up a typical protein. 

Happy New Year!!