Preeti Peppered Chicken

Another fiery goodness coming your way.  As you can tell, I love really spicy and seasoned foods. I made this in two parts, first the chicken then the sauce.

Here’s how I made this but first let me tell you what’s in it:

  • 4 lbs of Lemon Rinsed Organic Chicken Drumsticks
  • 1 Large Onion – Sliced
  • 2 Garlic Cloves – Minced
  • 2 Tablespoons of Sea Salt
  • 1 Teaspoon of Ground Oregano
  • 1 Teaspoons of Turmeric
  • 2 Teaspoons of Parsley
  • 1 Tablespoon of Cayenne Pepper
  • 4 Scotch Bonnet Peppers (Yes, 4)
  • 1 Red Bell Pepper (Sweet)
  • 4 Fresh Plum Tomatoes
  • 2 Tablespoons of Tomato Paste (This helps thicken the sauce)
  • 1/3 Cup of Vegetable Oil
  • 3 Sweet Peppers (Red)

How To Make:

  • Add rinsed Chicken to a medium size pot with 4 Cups of Water, add half of the sliced Onions, Garlic Cloves, 1 Tablespoon of Sea Salt, Oregano, Turmeric,  1 Teaspoon of Parsley, and Cayenne Pepper. Cook for 15 Minutes.
  • While the Chicken is cooking, blend Peppers, Tomatoes, and Paste with 1 Cup of Water in a blender, then set aside.
  • After the Chicken has cooked for 20 minutes, drain the chicken for excess broth and place Chicken in oven baking pan. Then using my cuisinart toaster oven/air fryer, air fry for 10 minutes with the temperature set at 350°F- I air fry to harden the chicken a bit because cooking it makes it super soft.
  • While the Chicken is air frying, make sauce by adding Vegetable Oil to a large saucepan under high heat and let it get really hot. Add the remaining half of the sliced onion and sweet peppers – turn the heat down to medium, then stir in the blended pepper sauce and add 1 Tablespoon of Sea Salt and 1 Teaspoon of Parsley and let it simmer. Then set aside.
  • Remove Chicken from the air fryer and add each Chicken Drumstick to the pepper sauce, then take the sauced chicken back out and place in a oven pan and bake for 5 minutes.
  • Garnish, Serve and Enjoy !!!!

Preeti One Pot Cavatappi Pasta Party – Vegetarian Option

Delicious Pasta Dish prepared in under 30 minutes – Kid-approved, Second-Helping Guaranteed. I made this twice, one vegetarian and the other with meat.


  • 1 1/2 lbs of 93% Lean Ground Turkey (optional)
  • 1 Teaspoon of Minced Ginger
  • 1 Teaspoon of Minced Garlic
  • 1 Medium Sized Onion – Chopped
  • 1 Teaspoon of Cayenne Pepper
  • 1 Teaspoon of Goya Adobo Seasoning
  • 1 Teaspoon of Parsley
  • 16 oz of San Giorgio Cavatappi Pasta
  • 28 oz of Organic Crushed Tomatoes
  • 1/2 Cup of Vegetable Oil
  • 1 Cup of Frozen Lima Beans (used in place of Green Peas)
  • 1 Cup of Frozen Sweet Yellow Corn

The Process

  • Get a medium sized pot to the stove, under medium heat and add ground turkey, break up the ground turkey to prevent big chunk, then add, ginger, garlic, onions, cayenne pepper, adobo seasoning and parsley. Stir all these ingredients together, then add pasta and 32 oz of water.
  • Cook for 12 Mins and stir occasionally, add crushed tomatoes, vegetable oil and vegetables, mix and let simmer for 2 – 3 Minutes.
  • Serve and Enjoy

Preeti Orange Mango “ChiKebab”

Fruits are always make a good sauce or marinade for any veggies, meats or fish. Just threw a whole bunch of stuff together and create this delish orange mango sauce. Check out how this sauce was made,


  • Preeti’s Orange Mango Sauce:
    • 1 Cup of Lemon Juice
    • 1 Tablespoon of Honey
    • 3 Medium Size Oranges – Squeezed and Juiced (save the squeezed orange)
    • 1 Large Mango – Peeled and Cubed
    • 1 Teaspoon of Apple Cider Vinegar
    • 1/4 Teaspoon of Ground Ginger
    • 1/2 Teaspoon of Turmeric
    • 1/8 Teaspoon of Ground Cinnamon
    • 1 Teaspoon of Cayenne Pepper
  • 2 lbs of Chicken Tenderloins
    • 2 Tablespoon of McCormick Montreal Chicken Seasoning
    • 1 Sweet Red Pepper (Half will do) – Chopped
    • 1 Medium Size Sweet Onion (Half will do) – Chopped
    • 2 Garlic Cloves – Minced
  • How to Make:
    • Preeti’s Orange Mango Sauce

      • In a small saucepan, heat lemon juice and honey, mix in juiced orange, mango, apple cider vinegar, ginger, turmeric, cinnamon and cayenne pepper. Stir continuously for about 4 mins till it thickens a bit. Then set aside.

In a ziploc bag or a bowl with a lid, add chicken tenderloins, Montreal Seasoning, Chopped Peppers, onions and garlic. Shake the bag or bowl to get all the seasoning coated on the chicken. Then add about 3/4 of the Orange mango sauce to chicken and shake again. Add squeezed orange for extra marinate and flavor.

    Place in the refrigerator for 1 or more to marinate.
    After an 1 hour, bring the chicken out, then grease some skewer sticks with vegetable oil, then insert chicken on each skewer and place in a iron cast skillet.
    Turn the oven temperature to 400°F.
    Bake the chikebab for about 10 – 12 mins,
    Coat chicken with vegetable oil then turn the oven to broil on high for 5 – 7 mins. Go back and turn over as needed.
    Serve and sprinkle remaining sauce over the chiKebab and Enjoy

Preeti “Say”Cheeeeese Pizzzaaa

Preeti Say Cheese Pizza – is all dairy free and vegan friendly. The kids wanted to eat pizza and I had pre-made dough in the house in the fridge. So here’s what I whipped up real quickly and the kids loved it… slice was not enough.

Here is what’s in it:

  • Pizza Dough
    • 1 1/3 Cups of Warm Water
    • 2 Teaspoons of Sugar
    • 2 Teaspoons of Dry Yeast
    • 1 Tablespoon of Salt
    • 2 Tablespoons of Light Olive Oil
    • 4 Cups of Flour
  • Pizza Sauce
    • 1 Teaspoon of Light Olive Oil
    • 20 ounces of Organic Canned Tomato Sauce
    • 1 Teaspoon of Parsley
    • 2 Garlic Cloves – Minced
    • 1/2 Teaspoon of Sea Salt
  • 1/2 Cup of Daiya Cheddar Cheese
  • 1/2 Cup of Daiya Pepper Jack Cheese
  • 1 Tablespoon of Crushed Pepper Flakes
  • More Parsley for garnishing

How to make it:

Making it was easy peasy because I had sauce and dough already made and refrigerated but I’ll show you how I made each  ingredients.

  • Pizza Dough – this took the longest to make because of the waiting time but I’ll show you a shortcut. (Sorry I didn’t picture this, it was a trial run for me and it was super messy, lol)
    • In a medium size bowl, add warm water, sugar and dry yeast. Stir lightly until yeast activates (you will see a form residue on top of the water). Then add the salt and olive oil.
    • Then gradually stir in the flour to the yeast mixture and mix till it become thick. When it becomes thick, take the dough out from the bowl and knead with your hands on a clean floured surface or utilize kitchen mixer with hook.
    • If you are kneading by hand, knead dough thoroughly by gathering in a pile and pressing it together, press the heel of your palms firmly into the dough and push back and forth-Do  this repeatedly until the dough is soft to the touch and stretchy.
    • Then gather up the dough into a ball and place in bowl and let it sit at room temperature for 1 hour  or refrigerate for 5 hours- you can skip this process by putting the dough in an oven safe bowl, covered with a wet drop cloth and placing in the oven at 300ºF for 20 minutes so that the dough can rise.
  • Pizza Sauce – Easier to make than the dough
    • In a saucepan, over medium heat, add olive oil, tomato sauce, parsley, garlic and salt. Stir sauce thorough and let it simmer for about 1 hour. Then let it cool in the refrigerator for a few hours. This can also be stored in the freezer in Jars for up to 12 months.
  • Now on to making the pizza
    • Take pizza dough out and flatten with the heel of your palm or a rolling pin. Keep the dough at least 1 to 2 inches thick.
    • Transfer flattened pizza dough to non stick pizza pan and then begin to spread pizza sauce on the dough evenly using a small soup ladle spoon. The more generous you are with the sauce, the more saucy your pizza would be.
    • Preheat Oven to 375ºF
    • Then spread the daiya cheeses all over the pizza dough, the more cheese you put, the cheesier the pizza, then sprinkle on some parsley just for fun.
    • Place pizza in the oven and bake for 15 Minutes or until dough becomes golden brown and cheeses are melted.
    • Serve and Enjoy

Preeti Fricy Chicken Strips

Are you ready to taste these special chicken strips, say yes…you can make this in your chicken in under 30 minutes… they are dairy free. Using just a few ingredients that are budget friendly you are good to go for dinner or lunch. Eat this preeti fricy (Freaking Spicy)  Strips in a wrap, on top of white or brown rice or with your favorite side or salad.

What’s in it:

  • 1 lb of Chicken Tenderloins
  • 3 – 4 Assorted Sweet Bell Peppers – I used about 3/4 of each pepper and I went with green, red, yellow and orange (basically all the colors available- I love colorful food)
  • 1/2 Large Sweet Onions
  • 2 Garlic Cloves – Minced
  • 1 Tablespoon of Cayenne Pepper
  • 1 Teaspoon of Old Bay Spice
  • 1/2 Teaspoon of Sea Salt
  • 1 Teaspoon of Extra Light Virgin Olive Oil (To coat skillet).

How we achieved this goodness:

  • Rinse and cut the chicken tenderloins into strips
  • Rinse and cut the bell peppers and onions into strips
  • Preheat oven to 375ºF
  • In a bowl, mix chicken strips, bell peppers, onions, garlic, cayenne pepper, old bay spice and sea salt – make sure all the ingredients are mix thoroughly.
  • Coat a cast iron skillet with olive oil
  • Add the seasoned chicken strips to the cast iron skillet and bin the oven for 15 minutes.
  • After 15 minutes, change oven setting to Broil and Broil on high for 5 minutes.
  • Serve and enjoy as desired.

Preeti Mouthwaterin’ Tandoori Curry Chicken

So I really like Indian food and some Indian spices so I decided recreate one of my favs. Adding my own flair, I made tandoori chicken. Yes !!!!! Yes !!!!!!! My mouth is watering by just looking at the pictures…or maybe I’m just really hungry…check out how I made this, I’m sure you can make this too.

Here are the ingredients:

  • 5 lbs of Chicken Drumsticks- lemon rinsed and skinned.
  • 1 Cup of Lime Juice
  • 3 Tablespoons of Tandoori Seasoning
  • 2 Teaspoons of Curry Powder
  • 2 Teaspoon of Ground Annatto
  • 2 Teaspoons of Cumin
  • 2 1/2 Teaspoons of Cayenne Pepper
  • 1 Teaspoon of Turmeric
  • 4 Garlic Cloves – Minced
  • 1/2 of a Medium Sized Sweet Onion – Chopped

Here’s how it was done:

  • Thoroughly rinse 5 lbs of chicken drumsticks with warm water and pure lemon juice, to the extent you can, skin the chicken using a kitchen shearing scissors.
  • Pour rinsed and skinned chicken in a medium size pot, add 4 Cups of Water and add lime juice. Then add all of your seasonings, garlic and onions.
  • Cook the chicken on the stove under medium heat for 15 minutes
  • Take the chicken off the stove and drain out excess chicken broth.
  • Preheat oven to 375°F
  • Transfer the chicken drumstick to a non stick baking sheet.
  • Put the chicken in the oven and bake for 10 mins
  • Then change the oven setting to broil on low for 10 mins
  • Serve and Enjoy

Preeti Sweet Honey Roasted Potatoes

Can you make sweet potatoes any sweeter….Oh yeah..I did. Using this preeti kool seasoning mix – Honey Aleppo Pepper that I found at Marshalls for $4.99, I made sweet potatoes sweeter and oh my gosh, it just melts in your mouth. It’s super duper’ve to try it. Amazon sells this seasoning mix too but if you’d ask me, it was a bit overpriced on Amazon, check your local grocery store as they might have a version of this. The seasoning contains: Honey, Sugar, Sea Salt, Aleppo Pepper, Paprika and Chili Pepper.

What makes this so sweet:

  • 1 Large Sweet Potatoes – Peeled, sliced and rinsed
  • 1 Cup of Water
  • 1/2 Teaspoon of Sea Salt
  • 2 Tbsp of Honey Aleppo Pepper
  • 1 Teaspoon of Garlic-Infused Olive Oil

What to do:

  • Bring a small pot of salted water to boil, then add sliced potatoes and cook for about 10 minutes under medium heat.
  • Grease a small baking sheet pan with olive oil (I used garlic infused olive oil).
  • Drain the excess water from slightly boiled sweet potatoes
  • Coat the boiled sweet potatoes (back and front) with Olive Oil and Honey Aleppo Pepper and add to to greased baking sheet.
  • Place baking sheet into Cuisinart Toaster Oven/Air Fryer and turn temperature to 350°F and set timer to 15 Minutes.
  • Check back in 10 minutes and flip (optional)
  • When timer is done, serve and enjoy !!!!

Preeti Szechuan Sesame Wings

While everyone was grilling I was air frying. I found a Szechuan stir fry sauce at my local grocery store and I figured I can make something different with this sauce. My in house food critics loved it. It was sweet, spicy with a little crunch. Yum Yum, finger licking good. To try it yourself, please see recipe below.

What’s in this delicious goodness:

  • 3 lbs of Chicken Wings
  • 1/2 Medium Sized Yellow Onion – Sliced
  • 1 Teaspoon of Cayenne Pepper
  • 2 Packets of Goya Chicken Bouillion
  • 2 Garlic Cloves – Minced
  • 1 Teaspoon of Dried Rosemary
  • 2 Teaspoons of Sesame Oil
  • 1 Teaspoon of Sesame Seed
  • 1/4 Cup of Sesame Ginger Sauce
  • 1/2 Cup of Tsang’s Szechuan Spicy Sauce

How to make:

  • In medium size pot, add 4 cups of water, wings, sliced onions, cayenne pepper, bouillon and garlic cloves. Stir all ingredients and simmer for 20 minutes.
  • After about 20 minutes, take chicken wings out from the broth and add to a greased baking pan. Using the toaster oven/air fryer, air fry for 15 minutes at 375°F.
  • After air frying, make sauce for chicken by adding sesame oil, sesame ginger sauce, sesame seeds and Szechuan sauce in medium size sauce pan under low heat. Stir sauce all together and add air fried wings. Mix and coat wing into the sauce until all the wings have been covered.
  • Serve and Enjoy !!!!

Preeti Egusi Stew – Efo Elegusi – Nigerian Specialty Dish – Vegeterian

This exquisite dish is a specialty in West Africa-specifically Nigeria and I guarantee you that when you taste this, you may almost bite your fingers while eating it especially if you’re eating it with your fingers. Eating with your fingers is not uncommon in Nigeria when eating “okele” – solid Nigerian meals often accompanied with some sort of stew or soup. Okeles are dough like consistency and some of the common ones are okeles are pounded yam, fufu, eba (cassava based), etc. The name of this stew is derived from its main ingredient – egusi (melon seeds – and not your watermelon seeds) which is rich in proteins and vitamins. I picked this up at the African Food Market but if you can’t find an African market in your town, this can easily be substituted with pumpkin seeds – I also found out that amazon also sells Egusi too- check it out here: Egusi on Amazon So here’s is my preeti spin on this Nigerian delicacy.

What’s in this delicacy:

  • 3/4 Cups of Ground Melon Seeds
  • 2 Large Red Bell Peppers
  • 3 Scotch Bonnet Peppers
  • 2 Plum Tomatoes – Cut in half
  • 3 Tablespoons of Tomato Paste
  • 1 Large Onion – Peeled and cut into quarters
  • 1 Garlic Clove-Peeled
  • 1/4 Cup of Palm Kernel Oil
  • 1/4 Cup of Vegetable Oil
  • 2 Maggi Seasoning Cubes
  • 1/2 Teaspoon of Sea Salt
  • 24 oz of Chopped Spinach
  • 30 oz of Chopped Kale

How to Make this delicacy:

  • You can sometimes buy the melon seeds (Egusi) grounded and sometimes, it’s not, so if it isn’t, place melon or pumpkin seeds in blender for less than a minute and blend till mixture is in a powder consistency, then set aside.
  • Add peppers, tomatoes, tomato paste, onion, and garlic to blender and blend until smooth and set aside.
  • In a Large sauce pan, add vegetable oil and palm kernel oil, heat the oil for about 2 minutes, the add the pepper and tomato mix to the hot oil. Add, Stir the pepper and tomato mix and then add in Maggi seasoning cubes and salt to taste. Stir in blended melon seeds (egusi) and simmer 25 minutes.
  • After 25 minutes of simmering, add chopped spinach and kale to the Egusi mix and stir then let this simmer for about 10 minutes.
  • Egusi stew is now ready to be served with your favorite dish whether be it fufu, pounded yam, rice or you simply want to enjoy it by itself.