Wednesday, April 30, 2014

Socialslave's Poco Loco

Poco Loco roughly translates into “crazy chicken”. This is another crazy easy, good for you, fix ahead, crock pot dinner!


Chicken breasts (3 piece pkg of boneless, skinless)
1 23.5oz jar spaghetti sauce
2 14.5oz cans diced tomatoes, drained
2 med zucchini cut in chunks.
½ cup chopped onions
4 cloves garlic minced
½ pkg of pasta (this is usually served on regular spaghetti, but any will do!)
grated Parmesan cheese to top.

Please note that any time you are going to cook chicken, it will always taste better if on the night before, you take it out of the package, rinse in cold water and put in a plastic zipper bag with enough low fat buttermilk to cover, and let it rest in refrigerator overnight! Just get into the habit!

Take out the crock pot, rinse it out and dry. The spray with cooking spray and let it heat up with the lid on it.

Spray a large skillet and heat over medium high heat. Take out the chicken, rinse again and pat dry with a paper towel, sprinkle with kosher salt and any pepper you prefer. Then add to skillet. You only want to brown the outside, not cook, so expect about 4 minutes per side.

Chop the onion. Peel the garlic and chop while the chicken caramelizes.
Pour just enough of the sauce into the crock pot to cover the bottom. This gives a coating for the chicken to cook on.

When chicken is ready, lay the pieces in, sprinkle with the minced garlic. Then add the onion and the drained diced tomatoes. Cover with the rest of the sauce. Do NOT do anything with the zucchini yet!
Let the crock pot cook on low for about 7 hours.


At that time, wash and cut the zucchini ends off, then cut lengthwise. Cut each half in about ½ inch slices. Yes, you do not have to peel this. It gives a great touch of color! Put this in the crock pot. This will only take about 15 to 20 minutes to cook. Do not put it in earlier because overcooked zucchini is not pretty!

Heat the water to cook the pasta according to box instructions. It will reach boiling faster if you heat with a lid on the pot. When it does boil add the pasta. When it returns to a boil set your time. But use the smallest amount of time mentioned, really it is enough!

Remove the chicken carefully, it will be so tender it will fall apart. This is good because you want to cut it into smaller pieces to serve.

Now if you wish, warm up some bread and serve this on a bed of the pasta. Also nice with some grated Parmesan to sprinkle on top. 


If you prefer, say if you fixed spaghetti: Picture a platter of that with this sauce dipped generously over that. Then lay out the three filets of chicken and sprinkle Parmesan over it all.


Even simpler version:
spaghetti sauce
In the morning, rinse off chicken, put it in the crock pot, cover with a spaghetti sauce. Set it on low and off you go! When home: cut and add your zucchini and cook the pasta.
This is not as “nice” but still very tasty and crazy simple!

This easy recipe is not an attempt to slack off on its duty to serve in the least. It only allows for slave to serve smarter and in other ways. For service in itself is such a joy.

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

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Wednesday, April 23, 2014


Since Thursday is this slave's birthday, Master suggested that a post should be made about the ways people celebrate birthdays around the world. Here in the USA we are so used to the same birthday cake with candles. It was interesting to explore the way the rest of the world eats for that day.

Like Christmas, much of our birthday traditions come from Germany.
The first children's birthday parties occurred in Germany and were called “Kinderfeste”. They used a sweet, layered cake and they put a large candle in the center of the cake to represent "the light of life." The smoke from blown out candle carries the birthday wishes up to heaven.

In many European and south American countries instead of spanking, they pull on your earlobes, one for each year. There is an old Hungarian blessing that roughly translates to "God bless you, live so long so your ears reach your ankles."

The Scandinavian countries like to celebrate with their countries flag!

In Denmark the flag is flown outside a window to show that someone who lives there is having a birthday. Presents are placed around the bed while they are sleeping.
In Denmark, if a man is not married by the age of 30 he is called a “Pepper man”(pebersvend) and often gets a peppermill or shaker to mark the day of disgrace! Oh My!

In Norway birthday parties consist of chocolate cake with chocolate frosting and dishes of red gelatin covered with vanilla sauce.

For a Home made vanilla sauce,
½ cup of light brown sugar,
1tbs flour,
a pinch of cinnamon,
a pinch of salt,
1 egg,
2 tablespoons of melted butter,
1 ¼ cups of whole milk

Whisk together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Remove from heat and stir in 1 tablespoon vanilla extract. No, it wont be white but it tastes divine! Let it cool before adding to the gelatin, or else it will melt!
Pour sauce over red gelatin cubes when serving.

In Russia

 you might get a pie with the birthday greeting carved into the top crust. The first piece is always given to the birthday child not to the guest.

In Egypt they have big parties, often with two cakes: one with candles and one plain.

However next door in Saudi Arabia, people do not observe birthdays due to spiritual beliefs.

Hindu children only celebrate their birthdays once they have reached the age 16 years.

The birthday treat in India is a rice pudding (dudh pakh). It often has the spice cardamom and is filled with raisins and pistachios.

Birthday Celebrations in China and many other Asian countries feature long noodles! The noodles symbolize longevity.

Here is a fun recipe slave found that is often a birthday treat.
The name roughly translates into Ants in a Tree”!

Kosher salt 
1/4 pound cellophane noodles or angel hair pasta
1 pound ground pork
¼ cup soy sauce
1 tablespoon Asian (toasted) sesame oil
2 teaspoons cornstarch
6 scallions, white and green parts, thinly sliced
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and finely grated
4 garlic cloves, minced
1 tablespoon Asian chile paste
2 cups shredded Napa cabbage
2/3 cup chicken stock, preferably homemade
Freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the noodles and bring back to a boil. Boil for 1 minute for cellophane noodles and 2 to 3 minutes for angel hair pasta. Drain in a colander and rinse under running water. Set aside.

Stir the pork with 2 tablespoons of the soy sauce, the sesame oil, the cornstarch, and ½ of the scallions in a small bowl.

Heat the vegetable oil in a wok or large skillet over high heat until almost smoking. Add the ginger, garlic,
and chile paste. Cook, stirring constantly, until fragrant, about 30 seconds. Add the pork mixture and cook for 1 minute longer. Stir in the cabbage and the remaining 2 tablespoons soy sauce. Cook, stirring, until the cabbage is almost wilted, 1 to 2 minutes.


Add the cooked noodles and cook, cutting them slightly with the side of the spatula, until the pork is no longer pink, about 1 minute. Pour in the chicken stock and add the remaining scallions. Season with salt and pepper and reduce the heat to medium-low. Cover loosely with foil and simmer until the noodles have absorbed some of the stock, about 3 minutes

In Australia 

 the birthday person often gets “Fairy Bread”. A kind of buttered bread covered with what we call sprinkles. Down under they use the much more enchanting name of "hundreds and thousands"!

In Canada you just might get ambushed and have your nose greased! The butter is to make you too slippery for bad luck to catch hold of you.

In some Caribbean regions though most notably in Jamaica, a person can expect to have large amounts of flour thrown on them. Lucky ones will be soaked to the skin first, just so the flour really sticks!

However in Puerto Rico, beside getting a crack at a pinata, you might get lucky enough to enjoy a warm Pineapple Quesitos!
The Pineapple filling:
1 20oz can Pineapple tidbits in juice, drained
2 tablespoons brown sugar
2 teaspoons white sugar
2 tsp vanilla extract
1 cup (8 ounces) low fat cream cheese, room temperaturePastry:
2 sheets puff pastry, thawed
Egg wash (1 egg beaten with 1 tablespoon water)
Sugar, for sprinkling on the pastry
Confectioners’ (powdered) sugar for dusting the baked pastry
Preheat oven to 400 degrees F. Line two baking trays with parchment paper.
To make filling: In a bowl mix together the cream cheese, sugars and vanilla until smooth. Stir in the drained tidbits
Cut the puff pastry into 4- to 5-inch squares, depending on the size of the puff pastry sheet you have. Put 2 Tbs of filling in middle of each piece of pastry.
Brush egg wash on the points of the pastry. Fold one side over the filling, and then tuck the other point under the pastry, to create a roll.
Tuck the points under the filled pastry, which will puff up high and keep the filling in the center.
Brush with more egg wash and sprinkle generously with sugar.
Bake for about 25 minutes or until crisp.

You may have to rotate the two trays, top to bottom and back to front, to make sure the pastries are baking evenly. They will be light and puffy when they are done. Allow them to cool.
Dust with confectioners’ sugar.
However, if you have problems Fake it! I could not get the puff pastry sheets apart. Well after paying $5.50 for 2 sheets, I was gonna make it work!. I cut it into strips, put the filling in and rolled it up. Brushed with egg-wash and sprinkled with colored sugar and a bit of cinnamon.

More and more here in the USA we are seeing “smash cakes”. These are just for the tiny kids to play IN. Or for adults to have their face smashed into. Guess slave is just too old to see the fun in that, but what ever you enjoy....!

Still around the world, the most recognizable song in any language is “Happy Birthday To You”. This was written by two sisters back in 1893!
And Yes the copyright is still active and royalties must be paid if performed where people are being charged.

However you celebrate your special day, the Master and His slave wish you the very best and many more!

I am so very happy that I have such a great and good Master Indy!


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

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Sunday, April 20, 2014

Avocado, Egg, and Ham Salad

Here is slave's take on Green Eggs and Ham! Faced with a bowl bowl full of hard boiled eggs? Or perhaps you like the idea of egg salad but need to hold off the mayonnaise? Do you have a gluten problem? Lets see what we can do.

  • 8 large hard-boiled eggs, chopped (remove the yolks and only use 4)
  • 1 medium hass avocado, cut into ½-inch pieces
    1 cup cubed ham
  • 1 tbsp light mayonnaise
  • 1 tbsp fat free plain yogurt
  • 1 tbs yellow mustard
  • ½ cup finely chopped chives
  • ½ cup chopped celery
  • 2 teaspoons red wine vinegar
  • ½ tsp Kosher salt
  • pinch freshly ground pepper or sweet paprika.

First line up everything you need and chop the celery and chives.
Peel the eggs cut in half and pop out the yolks (you will only use four of them) chop up the whites.

Take out the left over ham and dice into ½inch pieces
Then cut the avocado lengthwise down to the hard seed inside.
Pull it apart and remove the pit with a spoon.
You can either cut a grid into the flesh with a dinner knife, the peel back the skin so that the cubes pop up or:
scoop out the flesh with a large spoon, invert and cut that into the cubes slave will show both.

Combine four of the egg yolks with the avocado, light mayo, yogurt, and mustard. Mash with a fork until well mixed. Next add the celery, chives, vinegar, salt and pepper.

In a separate bowl, mix the chopped egg whites with the chopped ham. Adjust seasonings as you prefer. Combine the contents of the two bowls together.

This is great on whole wheat bread.
If you wish to serve these as a wrap:
Lay a piece of lettuce, then a large spoonful of the egg mixture on flour tortillas and wrap.
If you wish to avoid the gluten, use a lettuce wrap or even serve in a hollowed tomato half!
You will find this a great egg salad that uses less half the egg yolks (less cholesterol) and lots of the healthy fats that are found in the avocado.

Add in the fun factor of eating “Green Eggs and Ham” and it will get your mind off of all that chocolate sitting around!

Happy Easter from My Master Indy and His slave!


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

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Thursday, April 17, 2014

The Easiest Easter

This year for your holiday dinner, how about a “holiday” for hard work cooking? Oh it will still be elegant and great tasting but these dishes give us time to make other memories, If you know what I mean! ;-)
Here are super easy recipes for 5 dishes that will comprise an Easy Easter Feast:

Desert: 2 ingredients
Appetizer: 2 or 3 ingredients
Entree: 5 ingredients
Side A: 3 ingredients
Side B: 2 ingredients

Every one of these are stupidly easy and quick. We have other things we want to do on this day! Let's go!

Ingredients Shopping list:

1 pre-cooked ham quarter – size depending on number of eaters (used a 2½ lbs)
6 Eggs Hard Cooked
1 lbs fresh asparagus
5 or 6 pieces of bacon
20 to 25 gingersnap cookies
1 cup brown sugar
2 Tbs of mustard
less than a ¼ cup Jack Daniels (used 4 Tbs)
Balsamic vinaigrette dressing
Honey mustard dressing
1 box angel food cake mix
1 20 oz can of crushed pineapple in juice

On The Night Before:

Just Too Easy Angel Food Cake
1 box angel food cake mix
1 20oz. can crushed pineapple in juice
Pre-heat the oven according to the box, setting the shelve on the lowest rack.

Use a CLEAN angel food cake pan – in fact, wash and dry it again.
Dump the pineapple and juice into the cake mix and mix it according to the box, (add nothing else to the mix)
Bake according to the box.
THATS ALL! No frosting necessary! Cover it when cool and set aside for the meal.

Deceptively Quick Deviled Eggs
6 eggs: Hard cooked
2 Tbs of Honey Mustard salad dressing I like to use low fat.
3 tsp of yellow mustard
Salt and pepper to taste
Sweet paprika to garnish.

Hard cook the number of eggs you will use, even for guests you rarely need more than 6 or 8. Remember they are served in halves! Most egg plates hold 6 eggs or 12 halves. Any extra empty “dents” in the egg plate can hold Easter candy! Choose anything with bright colors.
Remember from last year the best way to hard cook the eggs in to put them in a steamer basket and steam them for 11 minutes. Then plunge them into ice water while you peel them.
Remove the shell and cut in half the long way.
Pop out the yolks into a medium bowl. Mash them with a fork and keep adding by spoonfuls a good honey mustard salad dressing and yellow mustard until it is about the consistency of spreadable frosting. Salt and pepper to taste. Check it - taste as you go - some salad dressing is much sweeter than others.

Spoon this into a zip lock bag. Cut off the tiniest part of one of the bottom corners. Then use this to squeeze in enough mixture to fill each egg half!
Put some in each “boat” then continue to fill with what you have left. Dust with that sweet paprika or if you like use some cayenne pepper instead. Cover with plastic warp and stick in refrigerator overnight.

The Big day!
Pre heat the oven to 375 degrees.

Elegantly Easy Asparagus:
1lbs Asparagus
5 slices of bacon
Balsamic vinaigrette dressing
Take out the asparagus and wash it well, then cut the bottom 1½ inch off.
On a sheet of waxed paper, lay out one strip of thick bacon.
Hold three asparagus sticks together and starting from near the bottom lay them at an angle then roll them onto the bacon, picking the bacon up as you go. This is an easy to warp a piece of bacon around a bundle and let it overlap as you go, then pin it on with a tooth pick.

When all are in bundles, lay them together in a sprayed baking dish and carefully drizzle no more than 4 Tbs or less of a good balsamic vinaigrette salad dressing over them.

An Easy Take on Chef Alton Brown's City Ham:
1 pre-cooked ham quarter
20 to 25 gingersnap cookies
1 cup brown sugar
2 Tbs of mustard
less than a ¼ cup Jack Daniels (used 4 Tbs)
Take out the pre-cooked ham quarter and remove all of the plastic and netting! Pat it dry with a paper towel and place it in a baking pan with the cut side down! 

In a food processor pulse the ginger snaps until they are large crumbs transfer to large mixing bowl. (Or just put them in a plastic bag and pound them with the rolling pin!)
Stir in the brown sugar, mustard and Jack Daniels until it forms a nice thick paste.
Using as large spoon ladle this thick mixture all over the ham so that it sticks as a layer of goodness! Use the back of the spoon to make sure all the top and sides have some. Any extra goes on top and will melt down and provide a tasty glaze.

Then into the oven, along with the asparagus bundles (plan for it to take about 25 minutes per pound), but check it with an instant read thermometer. It has already been cooked so you just want it to read 140 degrees.

The asparagus will roast well and the bacon will be done in about ½ an hour. So you might wait depending on how big the ham is. Just time it so they both come out about the same time. If the ham takes 1 hour, wait a half an hour to put the asparagus in. Check it and remove if it starts to get too dark around the edges before the ham is ready.

Peanut's Pushover Peaches
1 can peach halves in juice
Lower fat peanut butter


Drain a can of peach halves (from their own juice) and place them like cups on a lined baking pan. Spoon some reduced fat peanut butter in the “bowls”. Approximately a tablespoon in each each.

When the ham reads, 140 take the dishes out and let them “rest”: Slide the tray with peaches into the oven long enough to melt the peanut butter and get them nice and hot! Son of a gun, that will be the same amount of time the ham needs to rest! About 15 minutes!

Sit the ham on a plate to carve. Use a serving spoon to transfer the hot peaches to a plate or platter. Put the baking dish with your elegant asparagus bundles on a hot pad. Set out the plate with the deviled eggs.
Inform your Master that His holiday dinner is served. As you sit down, glance around at the feast you have prepared: Your fancy Easter Dinner is ready. Don't forget your cake for desert. Simplicity in itself. It couldn't be any easier and still be home made!

It is good to simplify at times. That does not mean that you are not serving, only that you are serving more efficiently. Slave hopes your Easter is filled with all the promise the season offers.
New Beginnings – New Chances!

Gladly 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!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon