Food & Drinks

#FriendsofKeitochan Edition No. 12: Orange Ginger Chicken Sausage with Sweet Peppers

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Orange Ginger Chicken Sausage with Sweet Peppers

By Randy of Thank you for sharing!



My favorite chicken sausage to use is Al Fresco, because it is minimally processed and no preservatives or nitrates added. My favorite flavor is Mango Adobe Chicken Sausage. With our featured recipe though, we are using a chicken sausage from the Whole Foods Market. It is a Orange Ginger Chicken Sausage, which also has no preservatives or nitrates added, with a plus, the chicken is grown organically. [...Read more and get the recipe here.]


This new feature called Friends of Keitochan is a great way for other bloggers and friends to share a snippet of their stories with It’s just another fun way to grow and connect your audience. Here’s how it works!

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8 Healthy Lettuce Wraps Recipes

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Thai Lettuce Wraps with Cilantro

Lettuce wraps are easy to make, healthy, and so fun to eat!

1. Thai Lettuce Wraps with Cilantro
Recipe and photo from Laura’s Lean Beef.


  • 1 pound lean ground round
  • 1/2 cup finely chopped fresh mint leaves
  • 1/3 cup finely chopped fresh cilantro
  • 1/2 red onion, finely chopped 1 teaspoon crushed red pepper
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 1 head cabbage or romaine lettuce, leaves separated
  • Lime wedges (optional)

Directions: Sauté beef in a large skillet over medium-high heat 5 to 10 minutes or until meat crumbles and is no longer pink; drain. Add mint, cilantro and next 4 ingredients to beef and stir until heated. Spoon mixture in center of cabbage or lettuce leaves, and roll up. Serve with additional lime wedges, if desired. Source

“Lettuce is like conversation; it must be fres...
“Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it” (Photo credit: *Zoha.Nve)

2. Chicken Fajita Lettuce Wraps
Recipe from Kraft Foods.

3. Black Bean and Cheese Lettuce Wrap
Recipe from Bush Brothers & Co.

4. Asian Chicken Lettuce Wrap
Recipe from Skinny Taste.

5. Chicken Lettuce Wraps
Recipe by Joanne Weir.

6. Lettuce Wraps with Chili Peanut Noodles
Recipe from Whole Foods Market.

7. Mix-n-Match Lettuce Tacos 
Recipe by Rachael Ray, Food Network.

8. Spicy Chicken Lettuce Wraps 
Recipe from Table Spoon.

Source: whatscookingamerica

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The Best Fruits & Veggies for Summer Grilling

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Did you know grilling fruits and vegetables like eggplant, brussels sprouts, and even fruits such as watermelon and peaches give a flavorful twist to summer grilling?


Cut into 1 inch slices, brush both sides with your favorite oil and grill.

Fruit and Veggie Steaks

Slice fruits and veggies like pineapple, eggplant or zucchini into thick slices, brush with oil and grill


Brush whole kale leaves with oil and grill both sides till crispy.

Portobello Mushrooms

Bush with oil and grill them gill-side down for 3-4 minutes, and then flip and cook for an additional 5 minutes.

Brussels Sprouts

Parboil in salt water, season and grill in grilling basket.

Peaches and Plums

Cut in half and pit, brush with oil and grill skin side down then flip till cooked.

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Strawberry, Rhubarb Infused Iced Tea

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Rhubarb “Tea”

This Strawberry, Rhubarb Infused Iced Tea recipe is a slightly modified version from The sweet/tart combination of strawberries and rhubarb make a cooling summery iced tea that’s naturally caffeine-free.


  • Rhubarb stalks.
  • 1 cup water for each stalk of rhubarb.
  • Sugar to taste (optional) For a vegan-friendly version substitute with honey.
  • Fresh mint and sliced strawberry to garnish.


Wash the rhubarb stalks and cut into three inch lengths and place in a heavy bottomed pot. Add about 1 cup of water for each stalk of rhubarb, and bring to a boil. Reduce to a simmer, cover, and let cook, stirring occasionally, for about one hour. Strain, and add sugar to taste while the infusion is still warm. Add sliced strawberries to a pitcher and pour cooled rhubarb infused tea over. Refrigerate until cold. Serve with ice, and garnish with mint and a sliced strawberry.

Photo credit: godairyfree

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Maya Angelou’s Red Rice

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Cover of "Hallelujah! The Welcome Table: ...Maya Angelou’s Red Rice recipe is found in her wonderful cookbook Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes which was published back in 2004. The cookbook is a stunning collaboration between the two things Miss Angelou loved best: writing and cooking.


Directions: Fry the bacon up and then chop up the cooked bacon, leaving about 1 Tbs of grease in the pan. Add onions and peppers. Cover and cook for two to three minutes. Remove lid and add remaining ingredients; mix well. Bring to boil, about three minutes. Bring to a boil and cook 3-4 minutes. Stir, turn down the heat, cover and cook another 15 minutes until rice and liquid are totally mixed.

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WATCH: Gayle King Reflects on the Late Poet Maya Angelou

Maya Angelou's Banana Pudding
Photo?Source: Tina Rupp,

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Maya Angelou’s Banana Pudding

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“I’m just someone who likes cooking and for whom sharing food is a form of expression.” ~ Maya Angelou


Maya Angelou's Banana Pudding
Photo?Source: Tina Rupp,
Maya Angelou
Maya Angelou (Photo credit: Wikipedia)



Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat.

Get the full directions over at

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Deliciously Decadent Banana Coconut Upside Down Cake

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Banana Coconut Upside Down Cake

Here’s an interesting twist on the classic Upside Down Cake. This easy to make buttery rich, caramely banana coconut take this yellow cake to new heights. Just so damn deliciously decadent!

Banana Coconut Upside Down Cake

  • 1 BettyCrocker yellow cake mix
  • 3 whole eggs
  • 1/4 cup oil
  • 1/2 cup sour cream
  • 1/2 cup water
  • 6 bananas sliced 1/4 inch thick
  • 1 1/2 cups shredded coconut
  • 1 cup packed brown sugar
  • 1/2 cup butter, divided
  • 2 Tablespoons lemon juice


  1. Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
  2. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
  3. Place banana slices evenly on the bottom of the two cake pans.
  4. In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
  5. Pour cake batter on top of the coconut into the two pans, dividing equally.
  6. Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.
Photo/Source: tablespoon

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How to Make Spam Musubi – A Hawaii Favorite

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making a spam musubi (by roboppy)

In Hawaii, we add spam to everything from stews to soups even sweet desserts.

We eat more than four million cans every year or an average twelve cans of Spam per person per year. That’s more than anywhere else in the world. Hawaii is so well associated with Spam, Hormel introduced a limited edition “Hawaii” can in 2003.

Photo Credit: hawaiigrill, seriouseats


I told you, even desserts!! Try SPAMMY™ Cakes; recipe here.>

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