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A red-eyed tree frog dressed in brown leather armour on his torso with a sword attached to his hip and a shield resting against one knee, while standing on a rock in a swamp. The shield has a ying-yang symbol on it.

Saying goodbye to my nephew Brian

The PolyBlog
July 3 2026

Last night, we had a celebration of life for my nephew Brian. He was 51. There was a good turnout, as the saying goes, of family and friends. A group that Brian himself would have felt was too large and too much fuss. And as I looked at the picture boards that his sister Julie, mother Sharon, and daughter-in-law Amber (in all but name), all I could see was this bright vibrant boy. The one who made me an uncle at age 7. The one who used to laugh when tickled and held in the air. The one who helped me move four times, who was my pick to be best man at my wedding even though I knew it was something he would never do, who stood sentry next to my mom, his Nan, when my father died. Brian was next to her side the entire day, and lord forgive anyone who would have caused drama or made her life more difficult that day in any way. In all the pictures, huge grins, and no bigger ones than with his son, Gabe.

It’s been a week since he passed, a normal Thursday morning getting ready for work, that turned terrible with an aoritc aneurysm. Sometimes, if they catch them in time and can prevent the rupture (if that is the right term), they can mitigate the damage, maybe save you. Or you could be in the hospital surrounded by the best medical personnel in the world and nothing they can do will help.

My sister Sharon is 74 this year, her husband Bob 75, and sister Julie 47. They were all there when it happened, and as with many end of life scenarios, it’s not pretty. It’s not fun. It’s not someone falling asleep and not waking up. It’s messy, it’s terrifying, it’s loud, it’s busy, and most of all, it likely leaves you feeling helpless as the universe decides the outcome, and one not in your favour. It is trauma. There’s no other way to describe it.

And when that “part” was over, if it is ever over in their mind or the minds of others, the universe continues. You don’t know how it can. My sister called me but I was working and I missed the call. My brother texted me to call her right away, it was about Brian. I expected news of an accident, an injury perhaps. I did not expect my sister to call to tell me her son was gone.

As the youngest of six kids, I have always expected that I would trod similar ground to that of my mother. The call to tell me that one of my siblings has passed. Or brothers- or sisters-in-law. Or perhaps an aging aunt or uncle who remain. A family friend of my parents perhaps. There is no “right” or “correct” way to the universe, I know, but I don’t expect one of my best friends’ husbands to die at 50. Or that my sister’s son, the oldest of the next generation, will have passed, also at 50.

I look at my own son, now 17, and I can’t imagine. There are no words to express the feelings, as there are no feelings to identify. An emptiness that just sits there. All week long my brain has been thinking of Brian in the present tense. Like, “Oh, what will he think of this?”. I refer to Brian, and I use my son’s Jacob’s name. I refer to Jacob and call him Brian.

When my parents passed, there were things for me to do. Things to help with, things that were my job to help take care of immediately. When Don died, my brother, my role is merely that of comfort to the immediate family. Similarly for my sister, brother-in-law, niece, grand-nephew and grand-niece-in-law. I found myself wandering around in Ottawa feeling like I should be doing something, maybe even writing this post. But I honestly didn’t know what to say. I’m not sure I do yet.

I blog a lot, as people have seen. I write my way through things at times. I write to help myself understand the world. And yet in this context, there is no understanding. Just grief.

My sister Sharon asked if I would read a short speech that she had written for the celebration of life, as she felt she wouldn’t get through it. I adlibbed some stuff too about being his uncle. And I’ll share some of it here.

I talked about how I have Brian as my third name, and if anyone there thought Brian was named for me, he wasn’t. I was named for him. When I did my confirmation in Catholic School, I had to choose a name that meant something to me. Most people chose various saints. I chose Brian. I was an uncle at age 7, which was unique. It meant something to me. And while most people quickly forget their confirmation name, I included it in my full identification. I have never regretted choosing that name, nor do I regret it now. I loved Brian and having his name as part of mine is a treasure, not a burden.

I mentioned too that we were at the Knights of Columbus Hall, and that Sharon herself at gone to school in the hall when it was a school, St. Mary’s. She had been married across the street at St. Peter’s, where Brian had been baptized. I spoke briefly of my relationship with Brian, and that he had helped me move 4 times! Crazy that he actually liked helping move because it was a concrete puzzle / challenge to do and then you were done. I didn’t mention asking him to be my best man or that he had been Nan’s knighted escort when Papa died.

I did mention that Brian always thought babies were interesting at a distance. He didn’t get why Nan or Sharon were gaga for babies. Until he met Gabe, and then he got it. He had a way when talking where he would sort of lean back and go, “ooooohhhhhh” slowly. That was his reaction after Gabe came into his life. He got it.

I’ll share Sharon’s speech here too for anyone who wasn’t able to attend:

Being as I have known Brian the whole of his life, I would just like to give a quick look at his life. As a young boy, even though he was not a social butterfly, he had two close friends, who strangely enough were both named Steven, but complete opposites in personality.

Brian left school behind early and at the age of 16, went to work at the grocery store where Bob, his father, was assistant manager. This was the start of 34 years in the retail Food Distribution Industry. In those years, he worked for all three of the major Retail Grocery Stores and both Westons and Dempsters Bread, with a short time as a receiver for Shoppers Drug Mart.

Brian grew up in Belleville, and when his Dad got transferred to our home town of Peterborough, he came with us. He has lived with us his entire life. He has had two major relationships in his life, both of which changed him. The most significant of course produced the person he loved the most, his son Gabe. From that moment on, Gabe became one of the most important things in his world.

He continued the trend of having only a couple of really close friends. His one friend was not only a friend but a stabilizer when life threw him a curve ball. So when this friend also had a son, they became the perfect foursome. They went to the movies, Comic-cons, and of course, Fan Expo. As their boys got older, they did even more and then the foursome became 5. Gabe’s then girlfriend and now fiancee joined the group and became just one of the group. Brian also was a huge music fan and attended many concerts.

In closing, I hope that gives you a small glimpse of Brian’s life. He was not always the easiest person to live with and he had his quirks, that anyone who knew him would agree with. But, as his mom, I loved him anyway and will miss him.

I finished with a small reference, a bit rough and tumble that Brian had a sophisticated rating system for watching movies or going to shows. There was the “oh gawd” for things that were terrible; the shrug and maybe a “meh” if it was okay but not great; a gentle nod and a “not bad” for the middle range; a “Yeah, that was good, I enjoyed it” for the next rung. And then for the top of the range, he would say, “I thoroughly enjoyed that, all the way through.” Unreserved acknowledgement that it was good. And I acknowledged that we thoroughly enjoyed having him in our lives. A bit corny, and cheesy, I know.

Gabe and Amber spoke next and did great tributes, which I’ll let them share if they choose to do.

The whole immediate family of Brian were surprised at the size of the turnout. He always seemed like such an introvert, it was rewarding to see people there sharing stories of jokes and experiences.

There were other aunts and uncles there, and we all agree sometimes the universe sucks. But if Brian was watching, I’m not sure his takeaway would be from Sharon, or Bob, or me, or Amber or even Gabe. I think he would have been beaming with pride for his sister Julie. She was there during the trauma. She’s been working tirelessly all week. She’s been holding herself together, somehow. And most importantly, in my view of Brian’s likely concerns? She’s been taking care of Sharon and Bob from the moment of the 911 call through to last night. It’s a terrible burden to place on anyone, particularly someone who has just lost her brother. As much as everyone wants to help, and offers to do anything and everything, there are some things that fall to the remaining children and grandchildren. I’m sure if he could tell her himself, he would thank her for all she did for him and for them.

With the celebration of life over, the next steps start to happen. Everybody who pushed themselves for the last week will likely catch a cold as the body lets the adrenaline go. Or a lingering cough. The universe will continue on, even if we have no idea how that could be possible. People start to deal with the remaining paperwork and belongings. I’m good with that sort of stuff, so I’ll see if there’s anything I can help Gabe and Amber with in the coming months.

When I’ve said goodbye to other people, one of the things that I try to picture in my mind is the idea of what would a perfect day be for them. And then try to lock that in as a memory of them. For Brian, it would have to be some sort of Fan Expo event, I think. Not actually being there yet, but getting ready to go. The anticipation. Or a concert. But having a bit of time. Maybe playing a video game before he left. Or watching a movie. Gabe and Amber would be there, getting ready to go out later together. Bob, Sharon and Julie. Somebody telling a story about something weird that happened that week, maybe Brian himself talking about work. But laughter would be there. Not hard-core, roll on the floor so much as the classic, “You aren’t going to believe what sh** I saw this week.” And Brian ready to thoroughly enjoy the day.

I love you Brian. There’s a hole in my heart that may scar over, but it will never fully heal. You have been and will always be one of the best men I ever knew.

PolyWogg signature in green with a dark blue quill at the end.
Posted in Family | Leave a reply
A red-eyed tree frog wearing a panda apron is stirring food in the Lilypad Kitchen.

English Muffin Pizza in Four Flavours

The PolyBlog
June 18 2026

English Muffin Pizzas in Four Flavours

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Prep 10 minutes mins
Cook 15 minutes mins
Total 25 minutes mins
I love the option to have multiple varieties at the same time, and we used it once for a birthday party so everyone could choose their own toppings.
It's a bit simplistic, since it is really only substituting English muffins for real pizza dough. But that ease also makes it perfect for a fast weeknight meal with fresh ingredients rather than ordering a pizza. Note that two variations add a few extra minutes to the cooking time.
Servings 12 servings
Course Main Dish
Cuisine Canadian
Pencil-sketch cattails rising from pond water

Ingredients

Base
  • 6 English muffins (original, whole wheat, or seeded)
Bottom and Top Layers
  • ¼ cup Pizza sauce (or tomato paste, tomato sauce or salsa)
  • 1 ½ cups Cheese (combo of Cheddar, Mozzarella and/or Swiss, shredded)
Topping Option 1: Hawaiian
  • 24 slices Pepperoni
  • ¼ cup Ham (cooked)
  • ½ cup Pineapple (chunks)
  • ½ Onion (small)
Topping Option 2: Super Supreme
  • ¼ lb Sausage (Italian)
  • ¼ lb Sausage (mild)
  • ¼ lb Ground beef
  • 24 slices Pepperoni
  • ¼ cup Ham (cooked)
  • ¼ cup Bell pepper (green)
  • ¼ cup Onion (red)
  • 12 Olives (black)
  • ¼ cup Mushrooms
Topping Option 3: Meat Lovers
  • 24 slices Pepperoni
  • ½ lb Sausage (pork)
  • ½ Onion (small, red)
  • ½ lb Ground beef
  • ¼ tsp Garlic salt
  • ¼ tsp Oregano (dried)
  • ⅛ tsp Cayenne pepper
Topping Option 4: Veggie Lovers
  • ½ Onion (small, yellow)
  • ¼ cup Onion (white)
  • ¼ cup Onion (red)
  • ¼ cup Mushrooms
  • ¼ cup Bell pepper (green)
  • 12 Olives (black)
  • 12 Olives (green)
  • ½ cup Pineapple (chunks)
  • 2 Tomatoes (medium)

Equipment

  • Oven
  • 2 Baking sheet(s)
  • Skillet
Pencil-sketch cattails rising from pond water Start Cooking

Method

Sous Chef Preparations
  1. Slice the English muffins in half.
  2. Topping Option 1: Hawaiian: Dice the cooked ham, chop the onion, and cut the pineapple into chunks.
  3. Topping Option 2: Super Supreme: Chop or dice the Italian sausage, mild sausage, cooked ham, green pepper, and red onion. Slice the black olives and mushrooms.
  4. Topping Option 3: Meat Lovers: Dice the pork sausage and chop the onion.
  5. Topping Option 4: Veggie Lovers: Choose 3-5 ingredients from the list, and chop the yellow onion, white onion, red onion, pineapple and/or green pepper; slice the mushrooms, black olives, green olives, and/or tomatoes.
Main Preparations
  1. Spread the sauce evenly over the cut English muffins.
  2. Topping Option 1: Hawaiian: Quickly sauté the chopped onions, if desired. Spread pepperoni evenly over the English muffins and distribute the toppings.
  3. Topping Option 2: Super Supreme: Quickly sauté the Italian sausage, mild sausage, cooked ham, green pepper, and red onion with the ground beef. Spread pepperoni evenly over the English muffins. Mix the cooked ingredients with the black olives and mushrooms, and then distribute the toppings.
  4. Topping Option 3: Meat Lovers: Quickly sauté the ground beef, pork sausage, onion, garlic salt, dried oregano, and cayenne pepper. Spread pepperoni evenly over the English muffins and then distribute the toppings.
  5. Topping Option 4: Veggie Lovers: Quickly sauté any onions. Distribute the toppings evenly over the English muffins.
  6. Cover the top of each English muffin with the shredded cheese.
  7. Place the English muffins on a baking sheet and bake at 350 degrees for 15-17 minutes (Hawaiian, Meat Lovers) or 18-20 minutes (Super Supreme, Veggie Lovers).
  8. If you want to freeze them: Prepare the English muffins with the toppings, but DO NOT bake them; bag them or place them in freezer containers. They should be good for up to 3 months. If you cook from frozen, increase the baking time to 24-28 minutes.

Tried this recipe?

Let me know how it was!
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Until the next pot simmers…

PolyWogg signature in green with a dark blue quill at the end.

www.thepolyblog.ca

Posted in Lilypad Kitchen, Lilypad Recipes | Tagged English muffin, personal, pizza, recipe | Leave a reply
A red-eyed tree frog wearing a panda apron is stirring food in the Lilypad Kitchen.

Cowboy Beef Dip with Salsa and Nacho Cheese

The PolyBlog
June 17 2026

Cowboy Beef Dip with Salsa and Nacho Cheese

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Prep 20 minutes mins
Cook 25 minutes mins
Total 45 minutes mins
This recipe is an adaptation of a ground beef recipe using a Dutch oven (or skillet) to combine other ingredients with the ground beef. I’ve been looking for a dip-like recipe or a softer chili recipe, and I thought this might be worth a try.
It turned out to be relatively easy, strong on flavour and a definite keeper in one pot, even doable on a free night during the week.
Servings 3 servings
Course Main Dish
Cuisine Tex-Mex
Pencil-sketch cattails rising from pond water

Ingredients

  • 1 lb Ground beef
  • ½ Onion (medium)
  • ½ Bell pepper (red)
  • ½ Bell pepper (green)
  • 1 tbsp Nacho cheese dip powder
  • 11 tbsp Sour cream
  • ½ cup Salsa (mild)
  • ¼ tsp Oregano (dried)
  • ¼ tsp Pepper
  • ¼ cup Cheddar cheese (shredded)
  • 2-3 tsp Parsley (fresh)
  • Tortilla chips

Equipment

  • Stovetop / range
  • 1 Dutch oven
  • 1 Skillet (large, optional)
  • 1 Mixing bowl(s) (small)
Pencil-sketch cattails rising from pond water Start Cooking

Method

Sous-Chef Preparations
  1. Chop the ½ Onion.
  2. Chop the ½ Bell pepper (red) and ½ Bell pepper (green).
Main Preparations
    For additional garnish: Reserve ¼ of onions and peppers and add on top before serving.
  1. Using a Dutch oven (or large skillet) on the stovetop / range, cook the 1 lb Ground beef½ Onion, and ½ Bell pepper + ½ Bell pepper over medium heat until the pink in the beef is gone. Drain.
  2. In a small mixing bowl, mix the 1 tbsp Nacho cheese dip powder with 8 tbsp Sour cream (reserving the other 3 tbsp Sour cream) and add the mixture to the pan.
  3. Add the ½ cup Salsa, ¼ tsp Oregano and ¼ tsp Pepper.
  4. For a more aggressive taste: Use a spicier salsa.
  5. Bring to a boil.
  6. Reduce heat and simmer uncovered for 5 minutes.
  7. Transfer to a serving dish or individual bowls.
  8. Distribute the shredded ¼ cup Cheddar cheese, remaining 3 tbsp Sour cream, and 2-3 tsp Parsley on top.
  9. If you reserved onions and peppers earlier, add them here on top.
  10. Serve with Tortilla chips.

Tried this recipe?

Let me know how it was!
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Until the next pot simmers…

PolyWogg signature in green with a dark blue quill at the end.

www.thepolyblog.ca

Posted in Lilypad Kitchen, Lilypad Recipes | Tagged dip, ground beef, personal, recipe | Leave a reply
A red-eyed tree frog wearing a panda apron is stirring food in the Lilypad Kitchen.

Rotisserie-Seasoned Chicken Thighs in the Instant Pot

The PolyBlog
June 17 2026

Rotisserie-Seasoned Chicken Thighs in the Instant Pot

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Prep 5 minutes mins
Cook 14 minutes mins
Total 19 minutes mins
While looking for an interesting Instant Pot recipe to try, I found this one for chicken thighs.
It’s so simple, it’s hard to even call it a recipe. Total time depends on your Instant Pot, and how long it takes to initially heat (add up to 10 minutes for warm-up).
Servings 4 servings
Course Main Dish
Cuisine Canadian
Pencil-sketch cattails rising from pond water

Ingredients

  • 8 Chicken thighs (boneless & skinless)
  • Seasoning (your choice for flavour)
  • 1 tbsp Avocado oil
  • ½ cup Chicken broth (or vegetable broth)

Equipment

  • 1 Instant Pot
  • 1 Mixing bowl(s) (medium)
Pencil-sketch cattails rising from pond water Start Cooking

Method

Sous-Chef Preparations
  1. In a medium mixing bowl, coat 8 Chicken thighs in Seasoning of your choice.
  2. We use Epicure’s Rotisserie Chicken seasoning and use a fair bit for flavour, but it is really good with any seasoning mix you want to try.
  3. Prepare ½ cup Chicken broth.
  4. Some people prefer to contrast the main chicken flavour with a vegetable broth.
Main Preparations
  1. Heat the Instant Pot to sauté and add 1 tbsp Avocado oil.
  2. Some Instant Pots heat quickly, while others are slow. Add up to ten minutes to the initial 19-minute estimate.
  3. Brown the 8 Chicken thighs, a few minutes on each side. Remove chicken from pot.
  4. Add ½ cup Chicken broth.
  5. Scrape up the pieces that are stuck on the pan (a wooden spoon works best). Put the chicken back in.
  6. Put the lid on. Set to high pressure for 9 minutes.
  7. Once done, let it naturally release for 2-3 minutes before releasing the rest of the way.

Tried this recipe?

Let me know how it was!
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Until the next pot simmers…

PolyWogg signature in green with a dark blue quill at the end.

www.thepolyblog.ca

Posted in Lilypad Kitchen, Lilypad Recipes | Tagged personal, recipe | Leave a reply
A red-eyed tree frog wearing a panda apron is stirring food in the Lilypad Kitchen.

Sweet Chicken Curry Slow-Cooked with Mango Chutney

The PolyBlog
June 16 2026

Sweet Chicken Curry Slow-Cooked with Mango Chutney

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Prep 20 minutes mins
Cook 4 hours hrs 30 minutes mins
Total 4 hours hrs 50 minutes mins
This was an adaptation of a recipe from a diet recipe book for slow cookers, and it was pretty easy. Also, there is a limited number of items to chop, dice and slice. And the mango chutney is really the key to the sweet taste. I wasn’t a big fan of chutney before, but it is awesome here.
The overall time is about 5 hours, but most of that is cooking time. A weekend project unless you have time to get it going in the morning.
Servings 4 servings
Course Main Dish
Cuisine Indian
Pencil-sketch cattails rising from pond water

Ingredients

  • 1 lb Boneless, skinless chicken breasts
  • 1 Bell pepper (red or green, large)
  • 1 Onion (large)
  • 1 Tomato (large)
  • ½ cup Mango chutney
  • ⅓ cup Water
  • 2 tbsp Cornstarch
  • 1 ½ tbsp Curry powder
  • Rice

Equipment

  • Slow-cooker
  • 1 Mixing bowl(s) (medium)
  • 1 Non-stick pot(s) (optional)
  • Rice cooker (optional)
Pencil-sketch cattails rising from pond water Start Cooking

Method

Sous-Chef Preparations
  1. Chop the 1 lb Boneless, skinless chicken breasts into 1-inch pieces.
  2. Chop the 1 Bell pepper into 1-inch pieces.
  3. Slice the 1 Onion.
  4. Seed and chop the 1 Tomato.
Main Preparations
  1. Place the chopped 1 lb Boneless, skinless chicken breasts, chopped 1 Bell pepper, and 1 Onion in the slow cooker and mix them together well.
  2. Add the 1 Tomato on top, evenly distributed.
  3. In a small or medium mixing bowl, combine the ½ cup Mango chutney, ⅓ cup Water, 2 tbsp Cornstarch and 1 ½ tbsp Curry powder. Pour the chutney sauce evenly over all the ingredients already in the slow cooker.
  4. You could experiment with different chutneys for different flavours.
  5. Cover, cook on low for 3.5 to 4.5 hours or until the chicken is tender.
  6. About 15 minutes before serving, start cooking rice (if desired) in either the non-stick pot or rice cooker.
  7. Serve over rice.

Tried this recipe?

Let me know how it was!
Download PDF

Until the next pot simmers…

PolyWogg signature in green with a dark blue quill at the end.

www.thepolyblog.ca

Posted in Lilypad Kitchen, Lilypad Recipes | Tagged Chicken, chutney, curry, personal, recipe | Leave a reply

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  • A red-eyed tree frog dressed in brown leather armour on his torso with a sword attached to his hip and a shield resting against one knee, while standing on a rock in a swamp. The shield has a ying-yang symbol on it.
    Saying goodbye to my nephew BrianJuly 3, 2026
    Last night, we had a celebration of life for my nephew Brian. He was 51. There was a good turnout, as the saying goes, of family and friends. A group that Brian himself would have felt was too large and too much fuss. And as I looked at the picture boards that his sister Julie, … Continue reading →
  • A red-eyed tree frog wearing a panda apron is stirring food in the Lilypad Kitchen.
    English Muffin Pizza in Four FlavoursJune 18, 2026
  • A red-eyed tree frog wearing a panda apron is stirring food in the Lilypad Kitchen.
    Cowboy Beef Dip with Salsa and Nacho CheeseJune 17, 2026
  • A red-eyed tree frog wearing a panda apron is stirring food in the Lilypad Kitchen.
    Rotisserie-Seasoned Chicken Thighs in the Instant PotJune 17, 2026
  • A red-eyed tree frog wearing a panda apron is stirring food in the Lilypad Kitchen.
    Sweet Chicken Curry Slow-Cooked with Mango ChutneyJune 16, 2026
    Sweet Chicken Curry: This was an adaptation from a diet recipe book for slow cookers, and was a pretty easy recipe (particularly using the slow cooker, but also just the limited number of items to chop / dice / slice). And the mango chutney is really the key to the sweet taste. I wasn't a big fan of chutney before, but it is awesome here.

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English Muffin Pizzas in Four Flavours

English Muffin Pizzas in Four Flavours

Ingredients

Base
  • 6 English muffins ((original, whole wheat, or seeded))
Bottom and Top Layers
  • ¼ cup Pizza sauce ((or tomato paste, tomato sauce or salsa))
  • 1 ½ cups Cheese ((combo of Cheddar, Mozzarella and/or Swiss, shredded))
Topping Option 1: Hawaiian
  • 24 slices Pepperoni
  • ¼ cup Ham ((cooked))
  • ½ cup Pineapple ((chunks))
  • ½ Onion ((small))
Topping Option 2: Super Supreme
  • ¼ lb Sausage ((Italian))
  • ¼ lb Sausage ((mild))
  • ¼ lb Ground beef
  • 24 slices Pepperoni
  • ¼ cup Ham ((cooked))
  • ¼ cup Bell pepper ((green))
  • ¼ cup Onion ((red))
  • 12 Olives ((black))
  • ¼ cup Mushrooms
Topping Option 3: Meat Lovers
  • 24 slices Pepperoni
  • ½ lb Sausage ((pork))
  • ½ Onion ((small, red))
  • ½ lb Ground beef
  • ¼ tsp Garlic salt
  • ¼ tsp Oregano ((dried))
  • ⅛ tsp Cayenne pepper
Topping Option 4: Veggie Lovers
  • ½ Onion ((small, yellow))
  • ¼ cup Onion ((white))
  • ¼ cup Onion ((red))
  • ¼ cup Mushrooms
  • ¼ cup Bell pepper ((green))
  • 12 Olives ((black))
  • 12 Olives ((green))
  • ½ cup Pineapple ((chunks))
  • 2 Tomatoes ((medium))

Equipment

  • Oven
  • 2 Baking sheet(s)
  • Skillet
1
Slice the English muffins in half.
2
Topping Option 1: Hawaiian: Dice the cooked ham, chop the onion, and cut the pineapple into chunks.
3
Topping Option 2: Super Supreme: Chop or dice the Italian sausage, mild sausage, cooked ham, green pepper, and red onion. Slice the black olives and mushrooms.
4
Topping Option 3: Meat Lovers: Dice the pork sausage and chop the onion.
5
Topping Option 4: Veggie Lovers: Choose 3-5 ingredients from the list, and chop the yellow onion, white onion, red onion, pineapple and/or green pepper; slice the mushrooms, black olives, green olives, and/or tomatoes.
6
Spread the sauce evenly over the cut English muffins.
7
Topping Option 1: Hawaiian: Quickly sauté the chopped onions, if desired. Spread pepperoni evenly over the English muffins and distribute the toppings.
8
Topping Option 2: Super Supreme: Quickly sauté the Italian sausage, mild sausage, cooked ham, green pepper, and red onion with the ground beef. Spread pepperoni evenly over the English muffins. Mix the cooked ingredients with the black olives and mushrooms, and then distribute the toppings.
9
Topping Option 3: Meat Lovers: Quickly sauté the ground beef, pork sausage, onion, garlic salt, dried oregano, and cayenne pepper. Spread pepperoni evenly over the English muffins and then distribute the toppings.
10
Topping Option 4: Veggie Lovers: Quickly sauté any onions. Distribute the toppings evenly over the English muffins.
11
Cover the top of each English muffin with the shredded cheese.
12
Place the English muffins on a baking sheet and bake at 350 degrees for 15-17 minutes (Hawaiian, Meat Lovers) or 18-20 minutes (Super Supreme, Veggie Lovers).
If you want to freeze them: Prepare the English muffins with the toppings, but DO NOT bake them; bag them or place them in freezer containers. They should be good for up to 3 months. If you cook from frozen, increase the baking time to 24-28 minutes.

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step 1 of 12

Cowboy Beef Dip with Salsa and Nacho Cheese

Cowboy Beef Dip with Salsa and Nacho Cheese

Ingredients

  • 1 lb Ground beef
  • ½ Onion ((medium))
  • ½ Bell pepper ((red))
  • ½ Bell pepper ((green))
  • 1 tbsp Nacho cheese dip powder
  • 11 tbsp Sour cream
  • ½ cup Salsa ((mild))
  • ¼ tsp Oregano ((dried))
  • ¼ tsp Pepper
  • ¼ cup Cheddar cheese ((shredded))
  • 2-3 tsp Parsley ((fresh))
  • Tortilla chips

Equipment

  • Stovetop / range
  • 1 Dutch oven
  • 1 Skillet (large, optional)
  • 1 Mixing bowl(s) (small)
1
Chop the ½ Onion.
2
Chop the ½ Bell pepper (red) and ½ Bell pepper (green).
For additional garnish: Reserve ¼ of onions and peppers and add on top before serving.
3
Using a Dutch oven (or large skillet) on the stovetop / range, cook the 1 lb Ground beef½ Onion, and ½ Bell pepper + ½ Bell pepper over medium heat until the pink in the beef is gone. Drain.
4
In a small mixing bowl, mix the 1 tbsp Nacho cheese dip powder with 8 tbsp Sour cream (reserving the other 3 tbsp Sour cream) and add the mixture to the pan.
5
Add the ½ cup Salsa, ¼ tsp Oregano and ¼ tsp Pepper.
For a more aggressive taste: Use a spicier salsa.
6
Bring to a boil.
7
Reduce heat and simmer uncovered for 5 minutes.
8
Transfer to a serving dish or individual bowls.
9
Distribute the shredded ¼ cup Cheddar cheese, remaining 3 tbsp Sour cream, and 2-3 tsp Parsley on top.
If you reserved onions and peppers earlier, add them here on top.
10
Serve with Tortilla chips.

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step 1 of 10

Rotisserie-Seasoned Chicken Thighs in the Instant Pot

Rotisserie-Seasoned Chicken Thighs in the Instant Pot

Ingredients

  • 8 Chicken thighs ((boneless & skinless))
  • Seasoning ((your choice for flavour))
  • 1 tbsp Avocado oil
  • ½ cup Chicken broth ((or vegetable broth))

Equipment

  • 1 Instant Pot
  • 1 Mixing bowl(s) (medium)
1
In a medium mixing bowl, coat 8 Chicken thighs in Seasoning of your choice.
We use Epicure’s Rotisserie Chicken seasoning and use a fair bit for flavour, but it is really good with any seasoning mix you want to try.
2
Prepare ½ cup Chicken broth.
Some people prefer to contrast the main chicken flavour with a vegetable broth.
3
Heat the Instant Pot to sauté and add 1 tbsp Avocado oil.
Some Instant Pots heat quickly, while others are slow. Add up to ten minutes to the initial 19-minute estimate.
4
Brown the 8 Chicken thighs, a few minutes on each side. Remove chicken from pot.
5
Add ½ cup Chicken broth.
6
Scrape up the pieces that are stuck on the pan (a wooden spoon works best). Put the chicken back in.
7
Put the lid on. Set to high pressure for 9 minutes.
8
Once done, let it naturally release for 2-3 minutes before releasing the rest of the way.

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step 1 of 8

Sweet Chicken Curry Slow-Cooked with Mango Chutney

Sweet Chicken Curry Slow-Cooked with Mango Chutney

Ingredients

  • 1 lb Boneless, skinless chicken breasts
  • 1 Bell pepper ((red or green, large))
  • 1 Onion ((large))
  • 1 Tomato ((large))
  • ½ cup Mango chutney
  • ⅓ cup Water
  • 2 tbsp Cornstarch
  • 1 ½ tbsp Curry powder
  • Rice

Equipment

  • Slow-cooker
  • 1 Mixing bowl(s) (medium)
  • 1 Non-stick pot(s) (optional)
  • Rice cooker (optional)
1
Chop the 1 lb Boneless, skinless chicken breasts into 1-inch pieces.
2
Chop the 1 Bell pepper into 1-inch pieces.
3
Slice the 1 Onion.
4
Seed and chop the 1 Tomato.
5
Place the chopped 1 lb Boneless, skinless chicken breasts, chopped 1 Bell pepper, and 1 Onion in the slow cooker and mix them together well.
6
Add the 1 Tomato on top, evenly distributed.
7
In a small or medium mixing bowl, combine the ½ cup Mango chutney, ⅓ cup Water, 2 tbsp Cornstarch and 1 ½ tbsp Curry powder. Pour the chutney sauce evenly over all the ingredients already in the slow cooker.
You could experiment with different chutneys for different flavours.
8
Cover, cook on low for 3.5 to 4.5 hours or until the chicken is tender.
About 15 minutes before serving, start cooking rice (if desired) in either the non-stick pot or rice cooker.
9
Serve over rice.

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step 1 of 9