Recipe#5: Curry Chicken- Quick & Delicious

Recipe#5: Curry Chicken- Quick & Delicious

So this happened last night. Never mind the rice and beans. That’s not made by me but if you’re in the West Tampa area and want some homestyle Cuban food for lunch, check out La Bamba on this little side street called Laurel right off of Spruce. Get the baked chicken and yellow rice. You won’t regret it.

The curry counts people! I have experimented with this dish since college and it has taken me years to figure out what I am doing wrong. My technique was right but the MAJOR difference was the CURRY! Please if you want authentic curry chicken, you must get the authetic curry powder or a Jamaican friend. Luckily I have both. =) Shout out to my dear friend and A.C. Supporter, Britani for the tip. Fortunately she was kind enough to give me some of her curry from Jamaica but if you can find an authentic Carribean or Indian curry, you’re good.


8 boneless skinless chicken thighs
2 potatoes
1 medium onion
Scallions (opt)
Minced garlic
Black pepper
Garlic powder
Indian curry
Olive oil
Red pepper flakes

  1. Clean chicken and towel dry. Dice onions and potatoes and set aside
  2. Add chopped potatoes to boiling water for a few minutes to soften up a bit. (Skip this step if you’re not in a rush. Your potatoes can stew at the end).
  3. Remove and strain potatoes
  4. Chop chicken into medium sized cubes. Season chicken with garlic powder, adobo, Indian curry powder, black pepper, Italian seasoning.
  5. Heat oil with red pepper flakes, add minced garlic and curry powder to oil and give it a shake.
  6. Add chicken to pan and brown. Flip chicken as needed and transfer to a plate.
  7. Take the excess oil and put in a clean pot, large enough to stew the chicken and coat every piece.
  8. Add chicken to pot with some water and stew with cover on pot
  9. Add onions and potatoes and any remaining seasoning. Cover with pot and let stew on medium setting
  10. Stir, stew and add water as needed until you reach your desired consistency.
  11. Top off with your homegrown scallions and you know the rest.

Bon appétit! 😉

Recipe#4: Dog Birthday Cakes

Recipe#4: Dog Birthday Cakes

Just a few days ago (June 19) was my puppy’s first birthday!!! I am such a proud dog mom to a beautiful, standard, full bred and amazingly athletic male Australian Shepherd named Apollo! I can go on about how fantastic this dog is but I made him mini birthday cakes instead just to show him how much he means to our little family. And of course I’m going to share that recipe here with you.

Don’t worry the ingredients you’re about to see will have you scratching your head but trust me, it’s all puppy approved.


Yields 6 muffins

  1. Mixing bowl
  2. Muffin tins
  3. Fork
  4. 1 egg
  5. 1/3 Cup of Honey
  6. 1tsp of Pure vanilla extract
  7. 1/4 Cup of Vegetable oil
  8. 1 whole carrot or your pets favorite veggies or BLUEBERRIES!!
  9. 1tsp Baking soda
  10. 1 Cup of All purpose flour (I used oat flour since I’ve been experimenting with healthier alternatives).
  11. 1 sweet potato mashed (we had leftover mashed sweet potatoes so yogurt will save time and work fine)


  1. Preheat oven to 350°F
  2. Whisk egg in mixing bowl.
  3. Shred the carrot use as much as needed. 1 may be much.
  4. Add vanilla, honey, veggie oil, shredded carrots and baking soda to mixing bowl and whisk all together
  5. Slowly add flour and whisk as you add until the mixture is thick and has a trace.
  6. Pour the mixture into the muffin cups 2/3 of the way.
  7. Place muffin tin in the oven and bake for 15-20 minutes or until the center of cakes have cooked. (Stick a fork in it! Just like a regular cake).
  8. Let the cakes cool before you spread on the sweet potato “frosting” or yogurt and them off with your pup’s favorite treats.

Bon Appétit 😉🐕