Pyxy Huston
Bio
Canadian Graphic Designer, Young adult novelist and gluten free recipe developer from Canada
Stories (47/0)
Apricot Herb Chicken Salad
Normally when one thinks of fruit and meat pairings, ham and pineapple is no doubt the first pairing to come to mind. A close second is the pairing of pork and apples. But, have you ever tried Chicken and Apricot? Trust me this pairing is a complete and total mouthgasm. It is kicked up a bit also with the addition of sweet basil and champagne.
By Pyxy Huston4 days ago in Feast
Spicy Roast Turkey and a special guest recipe in the notes.
I actually prefer cooking with Turkey than with Chicken. Chicken can (and usually does) end up very dry. Whereas Turkey usually stays moist and juicy. Turkey is a great starter bird for cooking especially for an inexperienced cook. At least, that has been my experience. This is another recipe that uses Old Bay Seasoning because, let's be honest, if you have Old Bay Seasoning, you will use it every chance you get. Unless of course, you are making a cake - Maybe even then ... hmmm Old Bay Spice Cake? Why not? I have seen a recipe for ground Pork Peanut Butter cookies.
By Pyxy Huston5 days ago in Feast
Old Bay Deviled Eggs
I think that I am not alone in my love of deviled eggs. At a buffet or potluck, the devilled eggs are usually the first empty plate. And if I am being honest, it is usually my fault. I just cant help myself. It is a good thing that deviled eggs are low carb or I would probably be a whale. For something that is so delicious, deviled eggs are actually pretty easy to make. They just take a little time and the will power to not eat the entire batch as soon as they are done.
By Pyxy Huston6 days ago in Feast
Pyxy's Favourite Seasoning Blends
Years ago, when I first started on a gluten free diet, there were very few restaurants that offered anything in the way of gluten free options. Slowly that began to change and now there are many restaurants I can eat at. In the beginning, though, I was shocked at how many restaurants offered gluten free food that was absolutely tasteless. The gluten free options were often quite bland and barely seasoned. I won't mention the name of the restaurant because they have improved over the years, but one time I was offered a steamed chicken breast and a dry salad at a restaurant. Not exactly a meal that would make me want to come back. Spice blends are what can make or break a recipe. Hell, even just a little salt might have saved that steamed chicken! It was as if they thought salt contained gluten! You should know a few spice blend recipes. Here are a few that I found and a few that are quickly becoming my go to spice blends.
By Pyxy Hustonabout a month ago in Feast
Lemon Poppyseed Cookies
I went to my aunt's house for Thanksgiving and came back home with a bag of poppy seeds that she had bought on impulse, but, had no idea what to do with. That happens a lot to me too actually. Must be genetic. It often happens to me as well that I go to someone's house and they ask me if I know how to use (insert random ingredient here). And, instead of them making something with said random ingredient, they end up gifting it to me and tell me to have fun with it.
By Pyxy Hustonabout a month ago in Feast
Two Radish Recipes
Recipe Number One - Radish Salad I love radishes. I can even eat them raw. And, I do not eat many vegetables raw. I also really like Arugula in salads as a substitute for plain old boring lettuce. This salad recipe combines both radishes and Arugula, and is quickly becoming my favourite salad. The Dijon based dressing really complements both the peppery taste of the Radishes and the Arugula rather than overpowering them.
By Pyxy Huston2 months ago in Feast
Basil Vinaigrette
I am a big fan of using herbs for seasoning rather than just salt and pepper. When I was a kid and had a much less refined palate, I absolutely hated basil for some reason. Then one day I was eating at a friend's house and she made a salad that tasted amazing. I asked her what was in the dressing because it was the best tasting salad I had ever had. She gave me the recipe and I was flabbergasted to see that the main ingredient was Basil; something that in the past that I avoided at all costs as it was the yuckiest thing on the planet. Basil quickly became one of my go to herbs. It does have a hard to define taste. Basil is a little peppery, with a hint of mint but more on the savoury side. I like to make the basil vinaigrette recipe my friend shared with me lo those many years ago. Thanks Michelle, I owe you one :P
By Pyxy Huston2 months ago in Feast
Caribbean Spice Paste
I love the fact that no matter what ethnic food I have a craving for, I can usually find a restaurant in my city that serves it. But right now, many restaurants, especially the local family owned ones that did not make it during the Covid-19 lockdown, have closed permanently. One of my favourites was actually a food truck that served the best Caribbean food. I did not see them at all this summer. Hopefully though, next summer they will be up and running. But, until then, here is a spice paste recipe to fill the hole left by their absence.
By Pyxy Huston2 months ago in Feast
Crustless Quiche
Anyone who knows me knows that I am all about quick and easy recipes. I mean, who wants to spend all day in the kitchen? A crustless Quiche, which is essentially an egg casserole, is my go to recipe when I really do not feel like cooking. If you have four eggs, one cup cream, whatever you have on hand to toss in and an forty five minutes to an hour and you have dinner.
By Pyxy Huston2 months ago in Feast
Fudge
I do not have a sweet tooth at all really. That being said, every once in a while I whip up a (small) batch of brownies and run a train on it. I feel like a pig for a few days and then a year later, think to myself "MMMMMM Brownies." and the whole cycle repeats itself.
By Pyxy Huston2 months ago in Feast
Barbecue Chicken
With the price of chicken (and pretty much every other source of protein besides tofu) lately, I do not purchase it often. Now, I only purchase Chicken and beef when they are on sale. So on the few occasions I have found deals on chicken, I make BBQ chicken. It always goes over well and since we only have it a few times a year, it is a real treat.
By Pyxy Huston2 months ago in Feast
BBQ Sauce
There really is nothing like the taste of food cooked over an open fire. Especially, if you use actual charcoal instead of propane. I find that charcoal gives a flavour profile that propane just doesn't. This is just my opinion, obviously. Try it and you will see. The only thing better than charcoal for cooking is wood. But a good barbeque sauce doesn't hurt. This is one of those recipes that I have made so often over the years that I can throw it together. I lost the original written recipe years ago and have not used measurements in years. But, I will try to estimate as much as I can for you.
By Pyxy Huston2 months ago in Feast
