Category: Recipes

RECIPE REVIEW: Honey, Lemon, Ginger Tea

Before the fall season kicks in and the cold breeze picks up I start preparing a jar of tea that I found from this website two years ago:

Even in the middle of winter, it’s always good to warm up and try to maintain some immunity. It’s the most natural tea to help me fight off any possibilities of a cold or flu. It also soothes my throat and prevents me from coughing when I’m desperately trying to get a good night’s sleep.

When I first tried this out, I followed every single step as close as possible. I’ve attached the same instructions below from Simple Green Smoothies’ website but all the pictures were taken with my Iphone 6s.

  • 2 lemons (thoroughly cleaned)
  • 2 pieces of fresh ginger (about the size of your pointer and middle finger)
  • Raw honey
  • 12 oz mason jar (or bigger)




1. Slice lemons and ginger.


2. Place the lemon and ginger slices in the mason jar, alternating layers of each.

3. Slowly pour honey over the lemon and ginger. Allow the honey to sink down and around the lemon and ginger slices. Fill jar to the top with honey and seal tightly.

Tea14. Store in the refrigerator. Over time, the mixture will start to turn into a loose jelly.

5. When you are in need of some soothing tea, scoop 2-3 tablespoons into a mug full of hot water – be sure to scoop whole pieces of ginger and lemon. Allow to steep for 3-4 minutes and sip away.

There is really not much to this recipe except I would recommend finding a mason jar that is a little bigger so it can hold as much of the ingredients as possible. When I bought a larger jar, I just started to add more ginger and lemon slices so that every cup has more flavour.

Probably the only adjustments I have made is picking out the seeds of the lemon, then adding more honey and ginger to the mix.


Honestly my family absolutely loves this recipe. Every time we feel like a cold is coming on or we just want something to warm us up, this has become our go-to tea in our home. When you get the chance, check out some of their other recipes they share for some of their smoothie drinks.


RECIPE REVIEW – Slow Cooker Chili Mac by “koolaidmoms”

I’m always looking for an easy recipe to make. When I came across this Slow Cooker Chili Mac recipe from “koolaidmoms” ( to everyone else), I immediately thought to myself that it would be a mistake for me not to give this a go. After all, I have been searching for slow cooker meals because they are so much easier to make and I don’t have to stand in front of the oven cooking up something that takes up almost 20-30 minutes of my time.

This recipe claims that the difficult level was easy. Let me tell you that this recipe should be re-printed as SUPER EASY! I have tried this recipe twice: First time I sort of fumbled around the kitchen a little and did my absolute best to follow the recipe as-is so my prep time went from 10 minutes to 20 minutes (give or take) and I was chatting up a storm with my wife. The second time, my prep time was reduced down to about 12 minutes because I tweaked the recipe a little to my own liking and I was alone to work on this recipe myself.

So here is the original pdf which is printable/downloadable: Slow Cooker Chili Mac – What’s for Dinner Moms_

The actual recipe can be found on their website where you can find a whole bunch of other easy-to-make recipes: Slow Cooker Chili Mac Recipe

For clarity, Koolaidmoms has not paid me to write this review. I have voluntarily wrote this review because I was so excited to share how delicious and easy this recipe was to make.


I didn’t tweak the recipe too much from the original but it took a little time for me to think how I wanted this to taste the way I wanted it to. Also my slow cooker is only a 4 quart so if I added too much then it would have overflowed. All I did differently was:

  • 1 lb. of lean ground beef.
  • I made sure 1 onion was the biggest onion I could buy.
  • I used 1 (28oz) can of diced tomatoes, not sauce. I like the consistency and flavour of tomatoes instead.
  • I used half a can (28oz) of tomatoes. They didn’t sell a 16oz can.
  • I only used 1 yellow pepper. Has a sweeter taste.
  • Next time I will use the corn. I forgot to buy it both times!
  • Definitely used sour cream and cheddar cheese.
  • Crackers! It’s great with crackers!

So this is what it looked like when everything was thrown into the slow cooker. Almost filled to the rim.


It might have looked like a soupy mess but the consistency is exactly how it should be. When the elbow pasta was added, some of the liquid ends up disappearing.

After adding the sour cream and cheese, this is the result:


Wifey only had cheese Ritz crackers in the pantry but it was really good!


So this recipe is an A+ in my books and something that I know I can eat every so often. I even ate this when it was very humid and hot outside so I can honestly say that this is a recipe that is not just for a cold, chilly night. It is a hearty dish that tasted twice as good when we had it for leftovers the next day.

Excellent recipe and a must try! Thank you so much Koolaidmoms!

If you’re interested, check out my previous RECIPE REVIEW: Weber’s Korean Beef Barbeque “Kalbi”.

RECIPE REVIEW: Weber’s Korean Beef Barbeque “Kalbi”

I give a lot of credit to WEBER’S WAY TO GRILL for providing the public with a very famous Korean BBQ recipe: Kalbi. It actually comes with quite a few other recipes but this particular one caught my eye.


This is one of my all-time favourite dishes. Hot off the grill and served with some side dishes becomes a great meal for your family and friends. My dad would always buy pre-marinated Kalbi at the Korean grocery store and grilled it up on our own barbeque. I started to realize that it can get a little expensive so Weber’s recipe made it easy for me to try in my own home.

This is the recipe how it came straight out of the book. After this part, I have revised and included what I did differently on materials and instructions for all of you to compare on which method you might like to try. Obviously, I like mine!

  • Serves: 4 – 6
  • Prep Time: 10 minutes
  • Marinating Time: 2-4 hours
  • Way To Grill: Direct high heat (450F to 550F)
  • 1     asian pear (baseball size), peeled, cored, and roughly chopped
  • 3     scallions, trimmed and roughly chopped
  • 6     large garlic cloves
  • 2     cups water
  • 3/4  cup soy sauce
  • 1/3  cup granulated sugar
  • 1/4  cup rice vinegar

  • 12   flanken-style beef ribs, about 4 pounds total and ½ inch thick
  • 2     tablespoons toasted sesame seed
  1. In the bowl of a food process, finely chop the pear, scallions, and garlic, Add the remaining marinade ingredients. Process until well combined.
  2. Put the ribs in a large bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 2 to 4 hours
  3. Prepare the grill for direct cooking over high heat.
  4. Brush the cooking grates clean. One at a time, lift the ribs and let the liquid and solid bits fall back into the bowl. Discard the marinade. Grill the ribs over direct high heat, with the lid open, until they are nicely charred on both sides and cooked to a medium or medium-rare doneness, 3 to 5 minutes, turning occasionally. Remove from the grill and sprinkle with the sesame seeds.
Pat Dry Beef Short Ribs
Asian Pear And Scallions
  • Serves: Between 2 – 3
  • Prep Time: 15 – 20 minutes
  • Marinating Time: At least 4 hours
  • Way To Grill: Direct high heat (400F)
  • 1     asian pear (baseball size), peeled
  • 3     scallions, trimmed and roughly chopped
  • 6     large garlic cloves (use a garlic press)
  • 1/4  cup water
  • 1/2  cup soy sauce
  • 1/3  cup brown sugar
  • 1/4  cup mirin (Buy at an Asian grocery store or specialty grocery store that sells Asian ingredients

  • 2     pounds Beef chuck short ribs and ½ inch thick
  • tablespoons toasted sesame seed (optional)
  1. Clean beef short ribs thoroughly under cold water especially around the bones to remove and small shavings. Pat dry to remove and excess water. Place into a large 9” x 13” glass container (not metal or plastic). Set aside.
  2. In a large bowl, use a large grater (easier to clean) or mandolin slicer for the pear first. Discard the core. Then add all the remaining marinade ingredients. Quickly mix with a fork until sugar is dissolved.
  3. Pour the marinade into the glass container. Mix well to coat the ribs evenly. Cover and refrigerate at least 4 hours.
  4. Prepare the grill for direct cooking at 400F.
  5. Brush the cooking grates clean. One at a time, lift the ribs and let the liquid and solid bits fall back into the bowl. Discard the marinade. Grill the ribs over 400F, with the lid closed as much as possible. Keep a close watch so that the flames do not burn the beef. Turning 1 or 2 times only, 3 to 5 minutes per side, until they are nicely charred (not burnt) on both sides and cooked to a medium doneness. Remove from the grill and sprinkle with the sesame seeds if you like.
  1. You can purchase beef short ribs at several Asian grocery stores. Start small with purchasing them pre-packaged. Try to get as close to 2 pounds if possible. You can also buy one slab and request to have it cut to ½” slices but it will be much more than 2 pounds.
  2. If buying a slab and having it cut, make sure you instruct the butcher ½” slices. Too thin will burn in the grill and too thick will take forever.
  3. Cleaning the beef short ribs is very important. I have bitten into small shards of bones so take the time to properly clean.
  4. You can use toasted sesame seeds as they do in the restaurants. Personally I don’t use it because it comes in a small bottle that will take a long time to use up.
  5. My method takes a little longer only because I take the time to wash and pat dry the beef short ribs.
  6. Serve with rice, kimchi, or other types of small side dishes that can be purchased at the Asian grocery store.
Kalbi With Rice And Kimchi

I hope you all enjoy this recipe as much as we do! It is a real meal and party winner in our books!

BBQ Chicken Skewers for Father’s Day!

Chicken Skewer

For Father’s Day, why not heat up the grill and create something fun for that special someone? I have fond memories of my dad grilling. He would talk to me about dad stuff while flipping the meats around. I remember the smell of the flavours, the smoke rising out of the cover, hearing the sizzling and crackling every once and awhile. Grilling makes me smile.

This chicken skewer recipe is simple and makes about 5 skewers. Give it a try!


  • 1 – 2 chicken breasts, about ½ kg
  • Any bbq rub
  • Salt and pepper
  • Any bbq sauce, mix with a little water to lighten.
  • 1 bell pepper
  • 1 small onion
  • 1 can of pineapple chunks


  1. Cut chicken breasts into 1 inch chunks, season with salt and pepper and place into a mixing bowl.
  2. Gently coat your bbq rub into the chicken breasts. Set aside.
  3. Wash bell pepper, core and seed, cut into 1 inch squares.
  4. Peel onion skin then cut into 1 inch squares.
  5. Skewer chicken, bell pepper, onion, pineapple chunks in any order you like.
  6. Heat up the grill to 400F. Lay all skewers flat. Gently brush bbq sauce. Cook for approximately 5 minutes.
  7. Flip skewers and brush bbq sauce onto the other side. Grill for another 5 minutes.
  8. Ready to serve, ready to eat! Just be careful when handling the skewers. It’s super hot!

Happy Father’s Day everyone!