Thursday, August 29, 2013

Quick & Easy Garlic Chicken

Great chicken recipe for when you don't have time to spend. Even picky Master will eat it and wonder how you ever learned to cook this well. Goes with about any kind of starch: either potatoes or rice. Your oven will magically transform the garlic and brown sugar into the fundamental basic elements of Bar-B-Que. 

Also fixing oven fried parmesan zucchini strips to go along with the chicken since both bake at 450 degrees and after all this is August!


A word about the stinky rose: Garlic

Modern medicine agrees there are suggestions that garlic might be able to help manage cholesterol levels and blood pressure. There are two main medicinal ingredients which produce the garlic health benefits: allicin and diallyl sulphides.
Of interesting note, garlic has proven to be a strong natural, broad-spectrum antibiotic. One which bacteria does not become resistant to. This might prove to be very helpful in eliminating “super bugs”
Aged garlic has shown powerful antioxidant effects.
Preliminary studies suggest that garlic consumption may reduce the risk of developing several types of cancer, especially cancers of the G. I. Tract.
On The Other hand:
Raw garlic can be very strong and ingesting too much could produce digestive tract irritation. Also, garlic could potentially disrupt anti-coagulants, so it's best avoided before surgery.
PLEASE NOTE: "can cause a potentially harmful side effect when combined with a type of medication used to treat HIV/AIDS". This is from the NIAID website.



    • 4 boneless skinless chicken breasts (slave used 4 drumsticks)
    • 4 garlic cloves, minced
    • 4 tablespoons brown sugar
    • 1 tablespoon oil
    • additional garlic and onion powders
    • 2TBS Balsamic vinegar
    • 2 tsp low salt soy sauce
    • 1 cup low fat buttermilk (skim milk + 2 tsp pickle juice)
    • 1 TBS kosher salt
    • 1 teaspoon Garlic powder
    • 1 teaspoon onion powder


Mix marinade in a closeable plastic bag along with chicken and let sit in refrigerator for a couple of hours.

  1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and a cooking rack lightly coat with cooking spray or lightly brush with oil.
  2. In small sauté pan, sauté garlic with the oil until tender.
  3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
  4. Place chicken on the sprayed rack. Add Balsamic vinegar and 1 tsp soy sauce to brown sugar mixture and spoon half over the chicken.
  5. Add salt and pepper to taste.
  6. Bake uncovered for 15-30 minutes, or until juices run clear. Stopping at around 12 minute nark to swivel pan around in oven and spoon last of mixture on chicken.
  7. Cooking time will depend on the size and thickness of your chicken.

checking at 15-20 minutes so as to not over cook. If sugar starts to burn in bottom of pan, pour in about ½ cup of water.

Parmesan Zucchini Strips


1/3 cup seasoned bread crumbs
    • 1/4 cup parmesan cheese, grated
    • 4 small zucchini, quartered lengthwise
    • 1 egg, beaten ( or egg substitute)

Peel and cut zucchini lengthwise into french fry shapes. Scatter across some paper towels and sprinkle well with kosher salt. Let it sit on the counter top for at least 1 hour, better 2 hours if you have time. This will draw out the moisture and insure a crispy strip. Rinse well and pat dry.

Preheat oven to 450 degrees.
In a bowl, combine bread crumbs and cheese topping.
    Dip zucchini strips into egg, then into crumb mixture.
    Place on a wire rack set into a parchment-lined baking sheet
    Bake at 450 degrees for 20-25 minutes or until golden brown and tender.
    Serve as they are or with a dip. If you care for more spices add them to the breadcrumb mixture before baking.

Hope you enjoy this stinky rose treat!

Always serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil,
comfort and please,
to nurture, assist, and sustain
..I cook!

Wednesday, August 28, 2013

Dollar Dinners or there abouts

With it coming to the end of the month, slave thought it would throw together a few ideas for very cheep eating! While they might add up to two or three dollars, the idea is to be as cheap as possible, yet still be healthy.

Roasted Corn
Three ears of corn for a dollar yields about 3 cups of the most fantastic dish. You really don't need anything else except for ice water.

3 Ears of corn
3 Tbs oil
1 teaspoon of sugar.
1 teaspoon kosher salt

Husk the corn and brush well to remove the “silk”.
Cut kernels from the ears into a large bowl
Add the oil and toss with fingers until well mixed. Spread it out on a foil lined pan.
Sprinkle the sugar across evenly followed by the kosher slat.
roast in 450 degree oven for 20 minutes stirring once. Trust your senses on this, you will be able to smell the corn as soon as it is ready and a few of the kernels are starting to turn color.
Chicken Cordon Bleu
Jump at what is on sale! Slave found this individual Chicken Cordon Bleu frozen packs on sale 2 for $1.29. Needed something to balance it out so I opened a can of peach halves.

Spooned some left over Lemon Cream Cheese Frosting on each and dusted with cinnamon.
About 4 minutes before the time was up on the chicken, I slid the peaches in the oven to heat up together.

Yes, the total was more than a dollar, but still incredibly inexpensive and the taste was fantastic.


French Toast
This whole meal was taken from things already in the pantry. A good meal does not have to include a big hunk of cow


4 slices on white bread
½ Cup all purpose flour
½ teaspoon salt
2 Eggs
½ Cup milk
1 teaspoon Vanilla

Heat 3-4 tablespoons oil in skillet over medium high heat.
Mix the flour and salt, then add eggs, vanilla, and milk. Whisk together just until no big lumps.

Dip first piece in batter then fry in skillet. Turn when patches of golden brown show.

Do this first one by itself!. I was amazed to find that most chefs agree the first one usually does not come out right, so it is disposable!



Slave is so lucky to have a BFF like Charlie. You see, Charlies family has a farm and he butchers every year and freezes the meat. This week he brought over some beef liver. (Charlie loves it but his wife does NOT). Liver is just full of all kind of good stuff for your health and at the same time is very inexpensive.
Unfortunately many people just have not taken the time to learn HOW to cook it. Try this easy way that keeps your house from smelling like onions for a week.


    • 4 slices calf liver (deveined) Could also use pork liver
    • 1 (10 ½ oz) Campbell's Beefy Mushroom Soup
    • 1 (10 ½ oz) Campbell's French onion soup
    • 1 medium onion (sliced)

  • Pre-heat oven to 350 degrees
  • Spray a 13"x9"x2" baking dish. Mix soups together, spread a thin layer over bottom.
  • Put a layer of liver, a layer of onions, and a layer of soup mixture.
  • Cover dish with foil and bake 70 minutes to 1 ½ hour.

Pick up a couple of Yukon Gold potatoes.
Peal and dice in 1 inch pieces. Splash with water and microwave for about 6 – 7 minutes. Then mash. The sauce from the liver makes a fantastic gravy!

How about making a dinner off of a salad? Or putting together three vegetables and calling it a Buddhist special? Get the picture?

Look at it as a challenge to exercise you newly learned prowess in the kitchen.

Tell me how it turns out.

Serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil,
comfort and please,
to nurture, assist, and sustain
..I cook!

Monday, August 26, 2013

Lecherous Lemon Cake

When slave ran across a similar recipe for lemon cake it reminded me of a “lemon-jelly cake” that my Great-Grandmother used to fix to cool off a couple of little boys playing in the heat of her apartment.

  • 1 package (2-layer size) regular lemon cake mix
  • 1 cup water
  • 1/3 Cup No sugar added applesauce
  • 3 eggs
  • 2 tablespoons finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 1 recipe Creamy Lemon Frosting (see recipe below)
Lemon curd / can of lemon pie filling
A good recipe for lemon curd is worth its weight in gold, but frankly the caned stuff you can buy now is close enough for the most discerning tastes. More to the point it is cheaper! Better chance of baking cake!

Creamy Lemon Frosting
  • 2 containers of Whipped Cream Cheese Frosting
  • 1 package (4-serving -size) instant lemon pudding mix
  • 1 tablespoon finely shredded lemon zest
  • Skim milk to adjust texture
Pre-heat oven to 350 degrees
Grease and flour a 10-inch fluted tube pan; set aside.

In a large bowl, beat cake mix, water, applesauce, and eggs with an electric mixer on low speed until moistened. Beat the mixture for 2 minutes on high speed. Stir in half of the lemon zest.

Bake in a 350 degree F oven for 45 minutes or until wooden pick inserted near center comes out clean.
Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely.

Cut the cooled cake horizontally. Open can of Lemon Pie filling / lemon
curd and spread between layers. Replace the top.

Creamy Lemon Frosting:
In a large bowl, Beat the 2 packages of whipped topping with the pudding mix, some of the lemon zest, and ½ teaspoon lemon extract.
Adjust the thickness of frosting with skim milk a teaspoon at a time.
Frost top and sides of cake, don't worry about the “hole” in the center.
A truly cooling desert, not quite from scratch but full of home cooked taste! There are times when recipes like this are so handy that they have a better chance of being made and thus enjoyed. Baking from scratch can be expensive and easy to put off.

Master is still away on business, yet slave hopes He sees this and is reminded how much slave enjoys serving Him!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil,
comfort and please,
to nurture, assist, and sustain
..I cook!

Saturday, August 24, 2013

On the Occasion of Celebrating the Second Anniversary being a slave of Master Indy.

Two Years Already?

In this little riverfront town of Saint Charles, Mo. Historical sites and signs are to be found everywhere. That is with the exception of this. Just a few yards north of “Historic South Main Street”, (one of the largest restored districts in the country) sits this structure, built over a hundred years ago to be the Post Office. As you can see, it has seen better days. No marker here to point out the significance of these steps. It is "best left forgotten" they think. You see, these were built over and to completely hide the original slave auction block for the county.

This way maybe everyone will forget that at one time we proudly stood on this site to buy and sell humans. "After all" that nasty business "is all behind us now". No need to bring up that bit of "unpleasantness".

Yes the buying and selling of humans was a shameful practice. However we must never forget involuntary servitude existed. Not to continue to shame ourselves, but rather to encourage people with the proof of how far we have come and are capable of striving to overcome.

The buildings, still standing, across the street watched this enterprise. By using the minds eye to wipe out the images of cars and electric signs, we see the same thing the slaves saw.

My purpose today is not to teach or to publicly promote anything. This is a highly personal pilgrimage. In fact, the only thing it shares with the past is the term “slave”.

What I am celebrating, VOLUNTARY servitude, is so completely different with what happened here, you might think it strange that I even make any kind of connection.

Yet it is the closest thing and I find myself drawn to it on this 24th day in August. Today we celebrate the two year anniversary of my Master and I. It has been a most interesting and rewarding ride! In fact, even these last two weeks, has been a psychical challenge for me that I wasn't sure I could complete.

Today here I am. Somewhere beneath my feet lies a genuine slave auction block. I proudly stand here and profess to any one willing to listen, that I gladly re-affirm my wish to be the personal property of my Master Indy.

At last, so late in my life, I have found my calling, my best destiny, the reason I was placed upon this earth! I am here to serve!

I am eternally grateful that Master Indy is still willing to own me, for I am no where near perfect. He has simply told me that perfection is to be shrived for always, but not necessarily obtained.

While I wear no “collar”, it enriches my soul to wear this around my neck. If for no other reason to remind myself how lucky I am to have found my purpose, my place, and my Master Indy.

Master, I can not begin to thank You for all You have given me

Forever to be Yours


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil,
comfort and please,
to nurture, assist, and sustain
..I cook!

Starbitches Lemony Loafer

This concludes:
The Little Black Book of Indiscreet Recipes”

Hope you have taken the chance to enjoy these fourteen special dishes created and designed as a tribute to my Master Indy. They were presented one a day for the two weeks leading up to Today My Second Anniversary serving Master. The Man who, when He wishes to exert it, has total control over my life. ...and I would have it no other way!

Wither it was the doctor or that nasty lying mirror that told you to watch your weight or no one else would either, we have to pay attention.
Master Indy Loves His Starbucks and really enjoyed their Lemon Loaf but stopped eating it because of the calories and fats. This dedication to Him is slave's version of that treat but without most of those nasty things


  • 1 box (1 lb 2.25oz) lemon cake mix
  • 1 (3.4 oz) instant lemon pudding & pie filling (No Sugar)
  • 1/3 Cup no sugar added apple sauce
  • 1 Cup water
  • 1 Large Egg
  • ¾ cup Egg substitute
  • 1 fresh lemon
  • 1 Cup powdered sugar
  • 1 tbs powdered sugar
  • 2 tablespoons skim milk

The zest and juice of one lemon



Preheat oven to 325. Grease and flour two 9 x 5 loaf pans
In a large mixer bowl, add cake mix, pudding mix, apple sauce, water, egg + egg substitute.
Zest the lemon into a small bowl, then cut in half and squeeze (cut side up) into same container.
Spoon a teaspoon of the juice and zest into the cake mix, reserve the rest.

Mix on low for about 30 seconds, then beat on medium high for a full 2 minutes while scraping down the sides of the bowl.
Pour even amounts into the two loaf pans and bake for 40 minutes or until toothpick comes out clean. Remove from oven and cool in pan on a rack. 

When loaf is cooled, remove from pan and with a long serrated knife carefully slice just the crown off the loaf. Place cut side down.
Follow the dotted line! Yes all the fancy bakers do this.

..Remember cut side down!

Making the icing: In a small bowl, combine powdered sugar, milk and lemon with a mixer until smooth. Too runny add more powdered sugar, Too thick add another tablespoon of milk.

This does not make a lot, it is only just enough to glaze the top of the loafs. Yes you COULD double this but you really don't need to.
When icing has set, cut the loaf into slices (should get about 8 good slices) from each loaf.

  1. NOTE: It is handy to freeze one of the loafs, cut into slices first, wrap it tightly in a cling wrap then place in freezer bag and push out any air. Great for a last minute desert. Just microwave a frozen slice when starving!

Dedicated to my Master Indy


To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

Happy 2nd Anniversary Sir!

Friday, August 23, 2013

Master Indy's Crock Pot Luau

Be sure to slip this one into
"The Little Black book of Indiscreet Recipes!”
Making piggy hot, sweet and sticky!



    • 3 lbs country-style pork ribs (western style work too)
    • 4 slices thick cut bacon
    • 1 cup maple syrup
    • 1/2 cup applesauce no sugar added
    • 1/4 cup ketchup
    • 1 onion sliced
    • 3 tablespoons lemon juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon paprika
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon ground cinnamon
    • 1/2 cup apple juice no sugar added
Piggy's Pad
1 large orange
1 cup quinoa
2 cups vegetable stock
1 1½ inch piece of ginger


  1. Set crock pot to HIGH. Spray with cooking spray to make clean-up easier.
  2. Arrange onion slices in bottom of crock pot. Sprinkle paprika on onion.
  3. In a medium pan cook the bacon to just under being crisp and it releases its fat. Drain on paper towels and brown the ribs in the reserved drippings. You want this over a fairly high heat so that each of the sides get a nice carmelization. Place ribs on the onion slices. Dust the meat with salt, pepper and garlic power.
  4. Arrange bacon slices over the meat then spoon on the applesauce to spread over the top. Follow this with ketchup then the maple syrup. Add cinnamon and carefully pour the apple juice around the outside edges so that it does not affect the layers.
  5. After one hour, drop heat to low for 6 hours.

For Piggy’s pad (bed of quinoa)

  1. Fix quinoa in medium sauce pan with 2 cups vegetable stock and the zest of the orange.
  2. Cut the covering off of the piece of ginger root and mince. Add to Quinoa and bring to boil. Reduce heat to simmer and cook for about 20 minutes or until the liquid is adsorbed, stirring occasionally.
  3. Slice the orange for a garnish.

Gotta hand it to the Hawaiians, makes more sense to wrap flowers on someone who is still alive and can enjoy it! And call it a lei! Pretty good at philosophy too having the same word for hello and good bye! Aloha Ho Ho!

Hand chosen to honor my Master Indy


To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

PS: for a lower fat version:

omit the bacon, up the applesauce to a full cup to cover the ribs and a full cup of apple juice for cooking. You will still get the great flavor however you wont have a greasy piece of pig!