Posted on 24 Comments

Beer Battered Chicken Strips


Back in early April before our lives got turned upside down. My Gee was always the chef du jour, and not for just that day either.

We were home deciding what to cook for dinner and finally settled on was Gee’s Beer Battered Chicken. In our current climate we are trying to raid the refrigerator and the freezer and come up with innovative ways to eat what was already in the home. So here is Gee’s twist on things.



  • 2 large chicken breasts
  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 egg
  • 1 beer or seltzer water
  • 1 Tsp baking powder
  • Sazon seasoning (gives color & flavor)
  • Salt & pepper to taste
  • Garlic powder
  • Onion powder
  • Oregano

Prepare batter:

  • Mix all dry ingredients together, you may use a whisk.
  • Add the beer or seltzer water (your preference) to the dry mixture
  • Gently fold beer / seltzer into the dry mixture (do not beat the mixture, you want to keep the bubbles)
  • Mix gently for smooth consistency


Clean, wash and prep chicken breasts, pat dry with paper towel and place in a bowl. Slice the thickness of chicken breast in half. Add seasonings to your taste. You may allow to marinate for about 30 minutes.

  1. Dredge seasoned chicken into dry mixture containing salt, pepper, 3 tbsps flour, 3 tbsps corn starch.
  2. Gently shake off excess dry ingredients and immerse in batter, gently shake off excess.




  • Use medium sized frying pan and 1/2 of oil to heat.
  • Slowly lower chicken 2/3rd moving chicken gently back and forth in hot oil but not allowing it to stick to bottom until it is cooked enough to float.
  • Cook until golden brown on both sides
  • Place on a cooling rack
  • Enjoy!

You may enjoy with fries, a salad, as a sandwich, with rice and vegetables or any other way you choose.

Bon appetit!  &  God bless!


Posted on 27 Comments

Turmeric Rice Recipe

A container with yellow turmeric powder and dried chickpeas
Turmeric Rice with Chickpeas Recipe


Hello my friends, some interest was shown in the recipe for turmeric rice I cooked a few days ago. I added turmeric and cumin seeds as I love the flavor of cumin seeds.

So here goes,


1 cup rice (I like Jasmine)

1 1/2 cups water or stock of your choice

1 teaspoon cumin seeds

1 teaspoon turmeric

1/2 can drained chickpeas

1/2 cup mixed vegetables, if you like

2 large cloves of garlic chopped

1 onion chopped

1 stalk celery chopped

salt, and pepper to taste


                                        Turmeric and cumin seasoned rice.


  • Add oil to skillet and heat.
  • Place onions and garlic to cook, once softened add cumin seeds to bloom (1 minute).
  • Add 1 teaspoon turmeric to cook, stirring constantly (do not allow to burn).
  • Add celery, salt, pepper, etc and any meat of your choice to sear at this time.
  • Finally add rice, stirring to allow to coat with seasonings and to fry for another minute.
  • Next add any other desired seasonings and your water or stock to pot.
  • Check flavor and allow rice to cook 2/3 way through.
  • Add chickpeas.
  • Lower flame and cover to allow rice to be complete cooking.
  • Serve according to your liking.

Update: September 2020 — I made turmeric rice and decided to post an update picture.

Turmeric rice with shrimp, steamed okra and mushrooms simmering in a pot.
Image credit: Justpene


Yellow rice cooked with turmeric in a white plate decorated with grape tomatoes and steamed okra.
Turmeric Rice with cumin seeds,  shrimp, mushrooms and Lima beans. Image credit: Justpene


Once rice has completely cooked and is still warm I added the bits of bacon and my spring onions.

The cumin seeds provide another dimension of flavor, when you bite the seeds they add  beautiful texture as well as taste.

I hope you like it.

Bon appetit!

I hope you enjoy!



Posted on 7 Comments

Introducing: Gee’s Cooking Corner – Oven Roasted Chicken Wings

Oven Roasted Chicken Wings

So my Gabe aka Gee is a man who LOVES to cook!

I was a lot smaller and younger when we met, but between growing older, life-changes and his excellent food. I have blossomed … some may say into the woman I am today.

I will be featuring mostly his recipes on my blog.

I want him to feel little included in my blogging thing… plus his food is so good.

So here goes… a recipe for oven-roasted chicken

  • 2 lbs chicken wings (approx 6-8 wings depending on size)
  • 1 TBSP seasoning salt
  • 1 TSP onion powder (not onion salt)
  • 1 TSP garlic powder (use 1/2 TSP if you don’t like much garlic)
  • 1/4 TSP cumin
  • 1/2 TSP oregano
  • 1 TBSP Maggi Seasoning Sauce
  • 2 TBSP White Cooking Wine
  • 1/2 TBSP Soy Sauce (substitute Lite if you need to)
  • 1/2 TSP toasted Sesame Seed Oil
  • 1/4 TSP fresh cracked black pepper (fresh is best for potency)
  • Marine for 2 hours
  • Preheat oven to 350°
  • Bake for 1 hour turning wings after 30 mins so that both sides crisp.
  • Cool on a baking rack and serve.

Please remember recipes are always a dynamic process and can be tweaked according to your tastes. You may also add 2 cloves of fresh garlic crushed or chopped and 1 TBSP of fresh chopped ginger to the marinade if you appreciate these tastes.

He cooks his wings with the tips on because those are his favourite parts of the chicken wings…but feel free to cut them off.

I think this recipe is great as it uses no added fats and is cooked in the oven and you can add seasonings to suit your taste or health status.

So if you decide to give it a try, please give feedback and feel free to post your recipe.

As always, stay well and be blessed!