All posts by The Ranj

I'm a 35 year old Indian who loves to don't see that too often?

Processed fast food made to look “home made”

Never really shared a news link before but thought this was interesting… just goes to show the best option is to make it yourself!


Boneless Buffalo Chicken Wings


This is probably my most requested appetizer whenever we have a dinner party.  I had something like this in Vegas a few years ago and absolutely loved it.  A couple of experiments later and I got a close replica…

Ingredients – Wings:

  • 2 large Eggs
  • 500 gr diced Chicken Breast (you don’t want to use Thigh here)
  • 2 cups All Purpose Flour
  • 1 tsp Cayenne
  • 1 tbsp Mesquite Seasoning (any meat seasoning will do)
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 cup butter
  • 1 cup Franks Red Hot Sauce

Ingredients – Dip:

  • 2/3 cup full fat Sour Cream (can substitute mayo if needed)
  • 1/3 – 2/3 cup Blue Cheese (amount depends on how strongly you want the dip to be
  • 1 tbsp Vinegar
  • 1/2 tsp Paprika or Cayenne


  1. To make the dip – whisk all ingredients in a bowl and chill until ready to serve
  2. Mix the flour, paprika, garlic powder, and mesquite seasoning in a large bowl
  3. Whisk the eggs in a bowl and add the diced chicken breast and toss well so chicken is coated in eggs
  4. Add the chicken to the bowl with the flour mixture and toss again to coat evenly.  Refrigerate for an hour BBCW
  5. Warm your deep fryer to 375 F.  Once ready, add chicken and fry for 7-8 minutes until cooked and crispy
  6. While chicken is frying, warm butter, pepper, and hot sauce in a sauce pan until melted and keep warm
  7. Toss chicken with sauce and plate…serve with chilled dip and carrots/celery

Sausage and Shrimp Quesadillas

Shrimp and Sausage Quesadilla

I found this recipe in an old cookbook a little while back, and it looked like an easy weeknight dinner to watch with the NBA Finals in the background, so I thought why not?  You could add some diced chicken breast to this and it would be like a Jambalaya quesadilla as well.  What really kicks it up a notch is the smokey quesadilla – so make sure you have Chipotle Peppers handy…

Ingredients (Smoky Guacamole):

  • 3 or 4 Ripe Avocados (should slightly give when you squeeze them)
  • Juice of 1 Lime
  • 1/3 cup of Sour Cream
  • 2 Chipotle Peppers with a tsp of Adobo Sauce
  • Pinch of Salt
  • Handful of Cilantro

Ingredients (Quesadilla):

  • Pack of Italian Sausage (they usually come in 1lb packs) – tonight I bought them in Sausage form and just sliced them, but I would recommend using ground meat instead as it will spread more evenly
  • 1 lb shrimp, tails removed
  • 1 Garlic Clove (diced)
  • Tortilla’s
  • Shredded Cheese


  1. For the Smoky Guacamole, put all ingredients into your food processor and mix 10-15 seconds.  If you like a chunkier guacamole, then mash by hand instead (but chop the peppers first).  Chill in the fridge until ready to serve

    Emm, guac...
    Emm, guac…
  2. Brown the Sausage over medium heat for 7-8 minutes, and remove from pan (don’t clean the pan of the juices)
  3. Add the garlic and shrimp and cook for about 3 minutes until Shrimp is cooked thru.  If you’re using baby shrimp then you can just mix with the sausage, if you have larger shrimp you may want to chop it into smaller pieces before adding to the sausage
  4. In a different pan, fry the tortilla for a minute, then flip.  Add the meat mixture to one side with some cheese and fold over.  Fry for another minute, then flip for 30 seconds and serve with guacamole on the side

Jalapeno Poppers


WOW…I love Jalapeno Poppers like you wouldn’t believe, but let me tell you, making them homemade beats anything you would buy from the grocery store.  There is some waiting around after each coating to let them dry, but it’s worth it in the end when you take a bite out of it.


  • 3 large Jalapeno Peppers
  • 1/2 of a Cream Cheese brick (room temperature)
  • Couple of handfuls of Shredded Cheddar Cheese
  • 1 cup Milk in a bowl
  • 1 cup All-Purpose Flour in a bowl
  • 1 cup Breadcrumbs in a bowl


  1. Mix the Cream Cheese & Cheddar until combined
  2. Cut the stems off of the peppers, and cut in half lengthwise
  3. Remove the membrane and seeds from the peppers – this is where most of the heat is, so if you want it hot then leave it as-is
  4. Scoop the cheese mixture into the pepper.  You want the pepper to be overflowing with this mixture from end-to-end, as opposed to barely covering the peppers like mine were (I ran out of cream cheese)

    Not enough cream cheese so they aren't overflowing :(
    Not enough cream cheese so they aren’t overflowing 😦
  5. Dip the pepper into your milk bowl, then into the flour making sure it’s fully covered.  Set on a wire rack and let air dry for 10 minutes

    Dipped in flour
    Dipped in flour
  6. (time permitting – do step #5 again and let dry another 10 minutes)
  7. Dip the pepper in the milk again, then into the breadcrumbs, and let dry another 10 minutes

    Dipped in breadcrumbs
    Dipped in breadcrumbs
  8. At this point – you want to put your deep fryer on for 365 degrees
  9. Repeat step #7…this time, it’s not optional
  10. Once your deep fryer is ready, drop these bad boys in and let them fry for about 2.5 minutes (until fully browned)

Note – if you have them, put on plastic gloves when cleaning the peppers of the seeds, as if you don’t your hands will likely be burning after.

Oreo Stuffed Chocolate Chip Cookies

The finished product

Yes I know…I’ve been neglecting this blog lately…#sajjypoo takes most of my time at home and I haven’t had time to take pics or upload stuff lately…I recently just got a new phone so I’m hoping I can start taking photos with it and posting from there…saving me the transfer time to my laptop…

Anyway, let’s get onto this tasty tidbit…I was randomly surfing the Internet a while back and saw this and instantly had to make it…an Oreo cookie within a chocolate chip cookie…what’s not to like?  Served with some ice cream on the side…heaven!


Oreo 1

  • 2 sticks unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 12 oz bag semi-sweet chocolate chips
  • A pack of Oreo cookies (I had double stuffed Oreo’s)


  1. Put your oven to 350F
  2. Add the butter and sugars to your stand mixer and beat until incorporated…my butter wasn’t quite room temperature so I had to keep stopping the machine and fluffing out the butter
  3. Add the eggs and vanilla and continue beating until well incorporated
  4. Add the flour, salt, and baking soda into the stand mixer and continue mixing
  5. Add the chocolate chips and mix for another minute or so
  6. Scoop out (about the size of a golf ball) and roll until your done.  I think I had about 22 balls, which will end up making 11 cookies
  7. Here’s the fun part – take a mound of dough and slightly flatten it, put the Oreo on top, then put another mound of dough on top of the Oreo and smooth out
  8. Bake for 13 minutes
  9. Do your best Cookie Monster impersonation and eat them!

Tuna Melt

Finished Product
Finished Product

So we were just catching up on the PVR just before lunch and watching an episode of Rachel & Guy’s Celebrity Cookoff and saw Dean McDermott making a Tuna Melt and we both had a sudden craving…so I hit up the pantry and lunch was born!


tuna - ingredients

  • 4 slices of bread
  • 2 cans of Tuna
  • 1/6 cup of Mayo
  • 1 tsp Black Pepper
  • 1/2 tsp Salt
  • Pinch of Dried Oregan
  • Juice of 1/2 a lemo
  • 1/4 Red Onion (diced)
  • 2 slices of Cheese (we had Provolone)
  • Tomato
  • Additional Grated Cheese
  • 2 tsp Capers


  1. Toast the bread for 2-3 minutes (not looking for a full toast, just to start stiffening the bread
  2. Mix all ingredients except the tomato and sliced cheese in a bowl
  3. Spread some mayo on 2 slices of the bread, and put the tuna on top of these slices
  4. Put the sliced cheese on the other side and toast for 4 minutes
  5. Serve with some chips on the side

Turkey Chilli

Well, since my chicken curry recipe a few weeks ago I thought I would try another slow cooker dish.  Enter this chili – it was EXTREMELY easy to make and smelt great as it simmered all day long in the kitchen.

Seriously it was easy – you need to try this.


  • 1 tablespoon vegetable oil
  • 1 pound ground turkey
  • 1 can condensed tomato soup
  • 1 can diced tomatoes
  • 1 can kidney beans, drained
  • 1 can black beans, drained
  • 1/2 medium onion, chopped
  • 1 tablespoons chili powder
  • 1 can corn
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon ground cumin
  • 1 pinch ground black pepper
  • 1 pinch ground allspice
  • salt to taste


  1.  Cook the ground turkey over medium heat for 7-10 minutes.  
  2. Grease the inside of the slow cooker with some cooking spray, and add all of the above ingredients and stir well
  3. Cook on high for 4 hours