WHAT'S BEEN COOKING?
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Because the food can only be out for so long, daROYAL PANTRY holds the leftovers, and freezer goods for you! On this page you'll find previous ROYAL CHEF menus, articles and features, along with a few favorite recipes! SEE WHAT'S COOKIN' THIS MONTH in the ROYAL KITCHEN.
Deviled eggs are a party-favorite and a go-to appetizer recipe for any host. If you’re looking for an easy appetizer that doubles as a crowd-favorite, these classic deviled eggs are a must-try. Top with different combinations to treat your guests to an unexpected appetizer and a whole new take on the deviled egg.
Taste a classic recipe! This pie is bursting with fresh lemon taste.Lemon meringue pie is a type of baked pie, usually served for dessert, made with crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping.
Whole Grain Banana Pancakes
Turkey Burger with Sweet Potato Chips
Whole Grain Pasta Party
JANUARY 2014 LEFTOVERS
It's not just for the holidays any more. Today, we are so health conscience that having turkey on a regular basis comes naturally. I'm not talking about the old fashioned deli processed turkey, I'm talking about the real deal old fashioned oven roasted turkey that usually takes about forever to roast.
(ROYAL CHEF PHOTO)
Fortunately, that won't be the case with a Z-Turkey. C'mon have some fun with it - get used to saying Z-Turkey in yo deep French voice :-). O.K. Enough talk, let's rock.
First, you need a Turkey - of course. You might say they're out of season - not really, but, it's not a holiday so they shouldn't hurt the pocket too much. Besides - no wait, it's suppose to last for a few days at least but it's so good, I don't know. I'm just saying... Moving on.
Get the bird, thaw it out and start boning out the turkey. I like to start in the middle at the breast. First, separate the bone from the breast, wing, leg & thigh. Be careful not to cut away to much of the meat stay as close to the bone as possible.
Separate all the way down to the back of the bird. You can freeze the bone for a soup stock later in the week since you'll have plenty from the roasted turkey. Now, separate wings from breast and do not separate leg from thigh, just remove the thigh bone - trust me it's going to be amazing.
Note: this does not apply if you're going to shred the Turkey anyway.
Thank you for reading and do enjoy your Z-Turkey. Have a very very blessed Year!
FEBRUARY 2014 LEFTOVERS
Once again, it's the month of love:
HAPPY VALENTINE'S DAY LADIES!!!
Now, with that being said. This one is gonna be mainly for the fellas cause I know how much we love to make our women feel special. So, lets get it and get in. I know it's's kinda tight for everyone right now so I'll try to keep this as close to budget as possible.
I'm going for the indoor theme this year especially with weather and finances being so unpredictable.
First, we're gonna need a menu something simple like baked chicken, fish or steaks,. These entrées usually take no more than 30-45 minutes top cook and can be served with simple sides a salad and roll.
Keep the seasoning simple a little salt, pepper, and Italian season for the fish and chicken, but, just salt and pepper will be fine for the stakes. If potato is the starch of choice go with the baked red skins split in half and lightly seasoned with oil salt and pepper unless diabetic then of course minus the salt on everything. Don't forget the veg, salad and garlic bread/roll or whatever you like.
Oh, I almost forgot we gonna have to wash it down with something you know sparkling punch, champagne, wine, kool-aid? You know how we do. And dinner is served.
Secondly, I know you gonna have some flowers and sweets for your sweeti, right? Right. So, head on over to Aldi super market and hit that lick on them roses. It really is a steal and the wines are at a good price also.
Finally, grab some bags of candy - going Halloween style is perfect for this occasion also. You can put'em in a lunch bag, on a pillow, spread them on the bed with rose petals, next to the scented candles with the bubble bath, YOU KNOW!
Hope you all have a very warm and blessed Happy Valentines.
Peace and blessings from the ROYALCHEF
A ROYAL WELCOME TO GUEST ROYAL CHEF!
The crack of dawn on a Sunday morning finds me paying homage to the Creator then walking sleepily down the stairs to turn on the oven. I have about 4 hours to bake, cool, and ice a couple of loaves of zucchini bread, and the task seems mighty at this point. I gather the flours, sugars and other ingredients and, for a moment, I am captivated by the beauty of creating something. Something that will bring joy and satisfaction to the person who eats it. It was the very thing that inspired to want to try baking in the first place.
As I begin to mix the dry ingredients, the smell of nutmeg perks me up. It always reminds me of my grandmother. I can recall being a little girl in her kitchen, watching her prepare meals as she sat on a iron stool. She couldn’t stand for those long hours anymore but she wouldn’t dare let that keep her from making heaven for her family. I remember hearing gospel music in the background and her instructing me to take it easy on the nutmeg because it can be overwhelming. She put her whole heart into everything she prepared, and nothing made her happier than to have her children and grandchildren eat what she had cooked. It seems like food has always been such a vital part of family. Whenever we were together, there it was.
I gaze up at the picture I have of her in my kitchen and feel a sense of pride. I know that wherever she is, she is pleased with me. She probably thought I wasn’t listening all those years ago, but every time I create a dish, I feel like I am immortalizing her. Keeping her memory forever fresh in my mind and giving life to eyes that stare at me from inside that frame.
It doesn’t take long for the smell of cinnamon and brown sugar to fill my apartment. Im fully awake now, thanks to the coffee and the steam from the iron hitting my hand a few times. I turn on the radio (gospel of course), sit in my rocking chair, and bask in the memory of childhood Sunday mornings. I think my mother was the queen of baked macaroni and cheese! She whipped together so effortlessly and always cut her cheddar from blocks, never using shredded cheeses, something I still do to this very day. It adds the love .
These days, everyone is just so busy and pressed for time that getting good, home-cooked meals is a pleasure most of us don’t have time to engage in. Fast food and buffets are just more convenient, right? Well, I think that missing too many Sunday dinners at Grandma’s is adding to the breakdown of familial relationships and bonds. We go too long without seeing our favorite cousins and our loud uncles. We don’t sit around in the living rooms after hearty meals and discuss family issues anymore. Our children have their heads buried in phones and don’t even think to ask Mom about her egg custard recipe. I think it’s time we let the food bring us back together.
Remember when it would take our mothers days or even weeks in advance to prepare for the Thanksgiving meal? There was no running to the nearest Honey Baked Ham store to have someone else prepare that turkey and dressing. It came from the heart. Recipes perfected over many generations.
Remember when talking too loud when a cake was baking was a perfect way to invoke your Granny’s rage? Now we just run to the nearest Wal-mart or Sams and order cakes made my strangers. Yes, I think its time to get back to the food. Back to the family.
Now that the zucchini bread is baked and cooled, I add that homemade glaze to top it off, another thing I learned from my grandmother. The way we prepare food for our friends and family is indeed a manifestation of the love we have for them. It shows that in a rushed world of impatience and instant gratification, we can still take time out of our schedules to give goodness. It shows respect for those who came before us, who didn’t have the convenience of "ready-made" this and "just add water" that. It is when we were most united, most spiritual, and most healthy.
Yes. I think it’s time we get back to the food. Back to the family.
Sister Tameka’s Zucchini Bread Recipe
3 cups of All Purpose Flour (I use 1.5 cups white flour and 1.5 cups wheat flour)
2 cups of sugar (I use I cup of granulated sugar and 1 cup of dark brown sugar)
1 TSP Baking Soda
1 TSP Baking Powder
1 TSP Salt
1 TSP Cinnamon
½ TSP Nutmeg
3 eggs (room temperature)
1 cup corn oil or equivalent fat
1 TSP Vanilla Extract
1 TSP Almond Extract
1 Cup Buttermilk
2 cups of grated Zucchini
Preheat oven to 350. Whisk together dry ingredients. Add all other ingredients. Pour batter into 2 well greased and floured 9*5 loaf pans Bake for about an hour or until loaves are crowned and golden brown. While loaves are baking, mix together 3 cups of powdered sugar, ¼ cup of softened butter, 2 TBS of buttermilk, and 1TSP of vanilla flavoring. Add more sugar for a thicker glaze. Glaze loaves after cooling them on a cooling rack for an hour. ENJOY!
MEANWHILE... WHAT! NO BACON???
(According to World Health Organization [WHO] reports) "...Although research has not yet revealed exactly why diets high in processed meat and red meat increase the risk of colon cancer,
the WHO report has identified a few possible culprits that may be responsible..."
APRIL 2014 LEFTOVERS
GIVING UP UNHEALTHY, FOR HEALTHY
...So, why eat fish?
According to the earlier times, it was simple: [in time of Lent] point is that you could eat without money if you were poor. So meat was rich people's food and fish was poor people's food. That is why the most common form of fasting was to omit meat and eat fish.
You ask, "Fish is meat, right?"
It must be a 'language' defined type of food, according to Wikipedia: "...English does not distinguish between fish as an animal and the food prepared from it, as it does with pig vs. pork or cow vs. beef..."
You can find more info on fish as a food on Wikipedia.
8 REASONS TO USE ACV
A Contribution From daKING!
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OCT 2014 LEFTOVERS
Go to my personal site at
2013 FAVORITE RECIPES
"NOBODY WANTS PLAIN NACHOS, SPICE THEM UP!" -RC
CITY NACHOS GAME FOOD
1 lb ground sirloin
2 Jalapeno Peppers diced
½ cup dice Spanish onions
½ cup dice bell peppers
¾ cup shredded Cheddar cheese
¾ cup shredded Monterey Jack
2 Tab ketchup or tomato sauce
1 Tab water
1 ½ Tab olive oil
1Bag Corn Tortilla chips
2 Tab Chef Zachary’ Chelsea spice
2 Tab Chef Zachary’s blackening spice
Sauté onions and bell peppers with olive oil in a pan large enough to hold
all the ingredients; sauté for 1 minute. When vegetables are hot, add beef and
knead to small pieces, then add spices and jalapeno peppers.
Cook ingredients till done, pour off excess oil; add sauce and toss; remove from heat.
Spread tortilla chip over a sheet pan, cover chips with warm beef, and
sprinkle top with both cheeses. Place pan in preheated oven 400
degrees for 2 to 3 minutes; then serve with salsa or sour cream.
Garnish with sliced avocado.
***This recipe is made famous by Chef Zachary