Inner Chef

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BBQ Pork Fries

BBQ Pork Fries

Don and I love french fries but we tire of the same old plain fries or cheese fries or chili cheese fries. Then we thought of what else we really enjoy eating. BBQ!

So, we put our BBQ pork (made with Wolf’s Hickory BBQ sauce), fries, cheese and bacon together and came up with an amazing dish.

Shred up some smoked pork and mix it with your favorite BBQ sauce (our favorite is from a restaurant in Evansville, Indiana called Wolf’s).

Crisp up some fries; I mean really crisp up the fries! Lay those over the BBQ pork. Now, add the shredded cheese…lots of cheese (we used Colby-Jack). Next, sprinkle on the bacon pieces. Pop it back in the oven until the cheese melts. Drizzle with more BBQ sauce before serving and prepare to have your taste buds dance in delight!

The smokiness from the meat and the sauce pairs so well with the potatoes and cheese.

It’s a meal in itself! We won’t go back to chili cheese fries again!

1 bag frozen French fries

3/4 pound shredded smoked pork

BBQ sauce

8-10 oz. finely shredded cheese

bacon pieces

Preheat oven to package directions for fries.

Make fries according to package directions; making sure they are VERY crispy.  Set aside when done.

Add 1/2 to 3/4 cup BBQ sauce to pork and heat through.  Spread on foil lined baking sheet. Cover pork with crispy fries. Sprinkle with shredded cheese and then bacon pieces. Return to oven until cheese melts. Drizzle with BBQ sauce after plating and serve.


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Hoisin Pork Tacos with Miso Corn and Cabbage Slaw

Hoisin Pork Tacos with Miso Corn and Cabbage Slaw   (Serves: 2-4)


10 oz. ground pork

½ tsp. Chinese 5-spice powder

6 Tbsp. Hoisin sauce

1 lime; divided

¼ cup cilantro; chopped

1 Tbsp. sesame oil

1 ½ cup shredded red cabbage

2 Tbsp. unsalted butter

½ Tbsp. miso paste

1 cup frozen or fresh corn

1 Tbsp. canola oil

6 white corn tortillas

Kosher salt


  1. In a medium bowl; whisk together sesame oil and juice of ½ lime. Toss in cabbage and cilantro to coat evenly. Season with Kosher salt, set aside.
  2. Heat tortillas over medium-high heat in medium pan. When done; wrap tortillas in foil to keep warm. Set aside.
  3. In same pan as used for tortillas; melt butter over medium heat. When butter is foamy; add miss and corn. Cook; stirring occasionally until corn is bright yellow and fully coated; about 4 minutes. Remove from pan and put into bowl. Cover with foil to keep warm. Wipe pan clean and use to cook pork.
  4. Heat canola oil over medium-high heat, add pork and sprinkle Chinese 5-spice and ¼ tsp. Kosher salt over pork before it begins to cook. Cook, breaking breaking up pork until cooked through and no longer pink; about 5-7 minutes. Stir in hoisin sauce to coat. Remove from heat.
  5. Cut remaining lime into wedges. Layer tortillas with slaw, meat and miso corn. Squeeze extra lime juice over top of taco if you prefer.


NOTE: I have used flour and white corn tortillas for this recipe and the white corn tortillas work so much better. There is a much better flavor for everything with the corn tortilla. Don’t let the taste of the slaw get you. It all works together! I was a bit taken aback by the taste of the slaw by itself, but when paired up with the rest of the taco ingredients….a taco miracle!

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Moroccan Spiced Meatballs with Spinach Couscous

Moroccan Spiced Meatballs with Spinach Couscous   Serves: 2

(from Plated)


2 Pita breads; divided

8 oz. whole milk

1 orange bell pepper; cut into ¼ inch pieces

Herb Mix (rough chopped together)

1/8 oz. fresh mint

1/8 oz. fresh oregano

1/8 oz. fresh parsley

1 lemon; divided

4 cloves garlic; divided

½ cup Israeli couscous

2 oz. baby spinach

1 tsp. ras el hanout, divided

2 tsp. harissa; divided

12 oz. ground beef

1 (15 oz.) can crushed tomatoes

1 egg

2 tsp. Olive oil

Kosher salt



  1. Preheat oven to 450°. Bring a medium pot of water of a boil over high heat. Rinse all produce. Quarter pita breads. In a medium bowl, combine milk and 1 slice pita bread; set aside to soak for Step 4. Mice garlic.
  2. Once water is boiling, stir in couscous and cook, still over high heat, until tender; about 8 minutes. Drain and transfer to large bowl. Reserve pot for later. Add spinach, bell pepper, juice of ½ lemon, ¼ tsp. Kosher salt and black pepper as desired to couscous. Stir to combine and wilt spinach slightly, then cover with foil to keep warm.
  3. Line baking sheet with foil. Gently squeeze milk from milk-soak pita; discarding excess liquid and place pita bread in medium bowl with ½ of ras el hanout, ½ of harissa, ½ of herb mix, ½ of minced garlic, egg, and ½ tsp. of salt. Add ground beef and using your hands, mix well, then form into 10 equal size balls. Arrange meatballs on foil lined baking sheet, spacing apart.
  4. Bake for 10 minutes. Meanwhile, on a separate baking sheet, arrange remaining pita bread slices in a single layer. After baking meatballs for 10 minutes bake pita bread in oven with meatballs for 10 minutes longer until pita bread is golden and meatballs are cooked through.
  5. While meatballs are baking; heat olive oil in the pot from couscous over medium-high heat. When oil is shimmering, add remaining garlic, remaining ras el hanout and remaining harissa. Cook, stirring until fragrant (1-2 minutes). Add crushed tomatoes. Bring to a boil, the reduce heat to medium. Simmer for 6 minutes. Add juice of remaining lemon and ½ tsp. Kosher salt.
  6. Once meatballs are done, toss into sauce and turn to coat. Divide couscous between plates and top with meatballs. Pour over any remaining sauce and garnish with remaining herbs.



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Docia’s Meatballs

Docia’s Meatballs


Ritz cracker crumbs

1 egg

½ tsp minced garlic

½ tsp. dried parsley

½ tsp. dried celery

1 small green bell pepper, diced

1-1/2 pounds ground beef

Milk (if mixture is dry)

Add all ingredients together and roll into tiny bite-sized meatballs.

Bake at 425 degrees for 15 minutes. What you don’t use can be frozen after they are baked.


8 oz. blackberry jelly

1 jar Chili Sauce (size of cocktail sauce)

Put ingredients in a slow cooker and stir. Add meatballs and stir occasionally. Simmer 1 hour.

Chef’s Note: You can find the recipe for the Mac & Cheese under “Lisa’s Baked Mac & Cheese”

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Crispy Pork Carnitas

Crispy Pork Carnitas

2 Tbsp. Olive Oil

1 (4-5) pound boneless Pork Loin; trim excess fat and cut into 3″ chunks

1 1/2 cups Chicken Stock

1 medium White Onion; diced

4 gloves Garlic; peeled and minced

2 Chipotle Peppers in Adobo sauce; minced

2 tsp. Cumin

1 tsp. Black Pepper

1 tsp. Chili Pepper

1 1/2 tsp. Salt

Cilantro and white onion for garnish

Fresh Lime

Corn Tortillas

Heat olive oil in a large sauté pan over high heat. Add pork and sear on each side until browned, then transfer pork to your slow-cooker.

Add remaining ingredients to slow-cooker and stir to combine. Cover and cook on high for 4-5 hours or on low for 6-8 hours or until  pork is completely cooked and shreds easily with fork.

When your pork is cooked; prepare baking sheet with non-stick aluminum foil and preheat your oven to broil. Remove the pork with a slotted spoon and lay on foil-lined baking sheet in an even layer. (DO NOT DISCARD LIQUID FROM SLOW-COOKER!). Pop into oven for 5 minutes.

Remove pork from oven and drizzle 1/4 cup of juices from slow-cooker over pork and toss to coat. Broil again for 5 minutes. Repeat 2 more times until pork is crispy.

Heat corn tortillas and fill with pork, top with white onion, cilantro and a splash of fresh lime juice.

You can store the pork in the freezer for up to 3 months. I save any extra juice to use when I make my leftovers. Store leftover in fridge for up 3 days.

Chef’s Note: I have also used this recipe for nachos and it was amazing!





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Scallops with Linguini and Cream Sauce

Scallops with Linguini and Cream Sauce


1 to 1 1/2 pound bay scallops

1/2 cup butter

3 garlic cloves; minced

juice of 1/2 to 1 lemon

1/4 cup white wine

1 cup whipping cream

1 cup Parmesan cheese; finely shredded

parsley; chopped

1 pound linguini

salt and white pepper to taste


Prepare pasta as directed on package.

Meanwhile melt butter in large, heavy skillet on medium heat. Add 1/2 lemon juice, white wine and scallops and sauté for about 4 minutes. Add chopped parsley, cream and cheese; stir until sauce becomes thick; about 5-6 minutes. Salt and pepper to taste.

Drain pasta and toss into cream sauce  drizzle with lemon juice and toss again. Serve immediately.

Scallops and Linguini with Cream Sauce

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Hasselback Chicken

Hasselback Chicken

**Orignal Recipe as taken from Proper Tasty Facebook Page

Here’s What You’ll Need:

Splash of oil

50g Fresh Spinach

50G Ricotta Cheese

2 Chicken Breasts

20g Cheddar Cheese




Method: 1.) Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.

2.) Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.

3.) Cut slits into the chicken breasts about 1cm apart but don’t cut all the way through – about 75% of the way down is what you should aim for, but don’t stress over it.

4.) Stuff all of the spinach and ricotta mixture into the slits.

5.) Season the chicken with salt and pepper.

6.) Grate the cheddar and sprinkle it generously on top.

7.) Shake a good bit of ground paprika over the chicken to add some colour and flavour.

8.) Bake in the centre of a pre-heated oven for 20-25 minutes 200°C/400°F/Gas Mark 6 until the cheese has melted and the juices are clear.

9.) Have it!

Inner Chef Notes:

This was a great tasting dish. Easy to make!

  • I doubled this recipe to use for 4 chicken breasts.
  • I used Vermont White Cheddar Cheese.
  • I used 50/50 of Smoked Paprika and regular Paprika.
  • I used Whole Milk Ricotta Cheese.
  • I used Olive oil.
  • It took about 45 minutes for my chicken to finish cooking.

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