Jun 202013

Scrumplicious Food! Blog _MG_2435

Breakfast would not be true breakfast without a good egg and in particular a farm fresh egg. When we were young, my mum and dad had a side kick biashara (business) as do all Kenyans! They built a huge chicken coop and raised over 200 chicks at a time. We were so excited to feed and water them and watch them grow. Eating fresh eggs is heavenly. You constantly get a feel of nourishment and vitality.

I recently visited a local farm in Arcadia, Oklahoma and bought these beautiful tray of brown eggs. They were the real deal. Real farm fresh eggs, just like those at my grannies. Eggs from chicken that are free to roam and feed on whatever they get. I love the beautiful brown color of the egg shells. Unspoiled and close to the color of the earth.

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Jun 182012

Creamy coconut Lentil stew
Lentil stew is a great new discovery. Lentil stew goes well with warm chapati, a flat bread made of wheat flour.  It is easy to make and quick for those days when you don’t have much time to cook a big dinner.

In Kenya, chapati is served with ndengu (green grams), but after searching all over the place for this exotic bean, in the USA, I opted to use green lentils and have never regretted it. Unlike ndengu, lentils are easy to cook and do not need overnight soaking.

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Apr 112012

Who says mac and cheese is only for the little ones?  To make our Mac and Cheese into a grown up meal we added a side of cubed chicken. For a quick meal make this easy dish in under 1/2 hour then sit down to watch your favorite TV show.

The idea is to prepare chicken on a day you are not busy and the Mac and cheese on the day you want to eat it. Continue reading »

Mar 282012

Sweet Potatos are a great substitute for Potatoes. I like them because they have a natural sweetness to them and they taste even better when paired with fish or pork.  If we are eating out, I always order Salmon if it comes with Sweet Potato. Read about my favorite place to get My “Sweet Potato and Salmon” kick.

This dish is so easy to make and is great for any busy weeknights. Follow this 1-2-3 method and enjoy your meal in less than one hour.

  •  4 pieces of pork chops
  • 1Tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 Tbsp Worcestershire sauce

  • 4 sweet potatoes,  peeled and sliced  about 1/4 inch
  • vegetable oil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup water
  1. Season pork chops with salt, pepper and Worcestershire sauce.
  2. In a skillet, heat olive oil and brown seasoned pork chops over  medium heat. Turn after about 5 minutes on each side. I like to cover the skillet and continue to cook on low for about another 5 or so mintues so that pork chops cook through better. Pork chops appear well done when no longer pink on the inside.
  3. Meanwhile, in a medium sized pot, heat vegetable oil and add sweet potato slices over medium heat. Season with onion and garlic powder. Add water, bring to a boil and simmer on low. Potatoes done when slightly soft. Test with fork for your own liking.

Serve dish with your favorite greens. Spinach, peas and corn combo or broccoli salad.

Jul 312010


Two weeks ago, we discovered a dish that is very similar to one of our favorites:- Tamale Pie! (p83, Sandra Lee, Semi Homemade, slow cooker recipes). It is the spicy chicken casserole with corn bread dish (p222 of the Favorite Brand Name 3 books in one).

We of course made it “our own” by introducing “home made” ingredients and using frozen rather than canned goods and making the Taco Seasoning from scratch from another of our cook book collections. We loved it so much we decided to share it. So, here it is!


You need:

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 envelope/1oz taco seasoning- (we made our own- recipe in another section)
  • 1 can black beans-  made our own- (cooked dry black beans as per package instructions)
  • 1 can diced tomatoes, drained- (used 4 fresh roma tomatoes)
  • 1 can Mexican style corn, drained- (used frozen corn)
  • 1 can diced mild green chilies, drained- (used fresh from our kitchen garden)
  • 1/2 cup mild salsa
  • 1 box of corn bread mix-use recipe on box


  • 1/2 cup cheddar cheese
  • 1/4 cup chopped red bell pepper

How to make it

1. Prepare oven to 350F degrees. Spray 2-quart casserole with non stick cooking spray. Set aside.

2. Heat oil in large skillet over medium heat. Cook chicken thoroughly.

3. Sprinkle taco seasoning over chicken in the skillet. Add black beans, tomatoes, corn, chilies and salsa, stir until well blended.

  • Transfer to prepared casserole dish.

4. Prepare cornbread mix as per package directions. (add cheddar cheese and red bell pepper)

5. Bake 30 minutes or until corn bread topping is brown.

The Result!

Here it is!  Simply Scrumplicious! 10/10

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