Honey Chili Sausage |

This recipe is a fusion of spices with American sausages. Sausages are favorite among children and this can be a good snack. It’s really quick to make and tastes delicious.

Honey Chili Sausage

Preparation Time: 5 mins
Cooking Time: 5 mins

Honey Chili Sausage - Ingredients

Honey Chili Sausage – Ingredients


  • 2 whole sausages sliced diagonally
  • ½ medium onion chopped
  • 1 tsp olive oil
  • 1 tsp pizza sauce
  • ½ tsp honey
  • 1 tsp oregano
  • 1 tsp chili flake
  • Salt and pepper as per taste


Honey Chili Sausage

Honey Chili Sausage

Heat the oil in a frying pan.

Add the chopped onions and sausages into the pan. Cook till the sages are fried.

Add the pizza sauce, chili flake, salt, and honey.

Toss everything well and season with pepper.

Garnish with slivers of red and yellow Bell Pepper.

Serving Instructions

Goes well with nachos or corn chips. Also this is a good filling for tacos and sandwiches.

Honey and walnut cake recipe

Yesterday I baked my usual weekend cake. I kind of got in the habit of baking a cake every week or so that we then eat for breakfast or as a snack during the week. This time I baked an honey and walnut cake which turned out quite awesome. It is not as light as the carrot cake I published last week, but still there are almost no fats, and I used whole wheat flour and brown sugar!


  • 7 oz. whole wheat flour
  • 3 oz. brown sugar
  • 2 eggs
  • 5 spoons honey
  • 2 oz. walnuts + some for decorating
  • 1 spoon baking powder
  • 1 spoon thyme
  • 1 spoon olive oil
  • 1/4 to 1/2 cup of your favorite sweet wine or liquor
  • butter for greasing the pan


  1. First, in my food processor I mixed up the flour with the sugar, the baking powder, the thyme and the nuts, then I added in a pinch of salt, the honey, a spoon of olive oil and the eggs and finally I added enough sweet wine to make the batter smooth and fluid but not liquid. I used passito, but sherry could also work and so would brandy, grappa and other similar liquors. I greased a cake pan and poured in the batter. I decorated the cake with some nuts and backed it in a 389F oven for about 40 minutes.
  2. By the time it was ready it smelled awesome!

Scrumptious Baklava

Baklava is a rich, decedent desert made with made with phyllo, almonds/walnuts, honey, and lots of love. This recipe has been in Eva’s family for years. We hope you enjoy!


For the phyllo

  • 1 box of phyllo (you can find this in the refrigerator section of your local grocery store)
  • Half a pound of unsalted butter (you can substitute the butter for margarine or corn oil if you like)
  • 4 cups of crushed almonds/walnuts
  • 1/3 cup of sugar
  • 1/3 cup of breadcrumbs
  • 1/4 cup of cognac
  • 1 tablespoon of cinnamon
  • The peel of one orange

For the syrup

  • 1 8-ounce glass of sugar
  • 2 cup of water
  • 1 cup of honey
  • Half an orange or lemon
  • 2 sticks of cinnamon
  • A pinch of cloves
  • 1 tablespoon of lemon juice

More details outlined in the video:

Mix the nuts, cinnamon, and cognac together in a blender. Once blended, put the mixture aside.

Melt your butter in the microwave. Get out a large pan (I like to use a 16 x 14 inches pan) and a brush. Brush the bottom and sides of your pan with the melted butter.

Remove the phyllo from the package, lay it flat on your countertop and cover the phyllo with a slightly damp cloth to keep it from drying out as you work.

Place your first layer of phyllo on your pan and butter it. Repeat this 5 times.

Once you have about 5 layers of phyllo, pour about a cup of your nut mixture over the phyllo.

Place another layer of phyllo over the nuts and butter the sheet. Repeat this once more. If you like, you could crumple the phyllo rather than place it flat on the mixture, doing so will give your baklava a bit more body.

Add another cup of your mixture over the phyllo. Be sure to spread the nut mixture evenly.

Add another two sheets of phyllo (be sure to butter each layer). Now add the rest of your mixture.
Add another sheet of phyllo over the mixture and butter. Repeat until you have used up all your phyllo and, again, be sure to butter each layer.

Using your brush tuck in the edges of the phyllo into the pan. Butter the top layer of phyllo heavily.

Before you put the baklava in the oven you need to cut it, but be gentle! The knife should only pierce the top layers of phyllo, don’t cut all the way to the bottom. Cut the baklava into 3 strips and then cut horizontally across those strips. You should have squares. Now cut diagonal lines across the square to make diamond shaped pieces. Before you place the pan in the over sprinkle a little water over the phyllo.

Bake the phyllo in the oven at 325 degrees for an hour.

Once it is baked, remove it from the oven and let it cool.

Now you need to make the syrup which will be poured over the baklava. To make the syrup you need to mix the sugar, water, and honey together in a medium size saucepan. Add half a lemon (or orange), about 5-6 cloves, and 2 cinnamon sticks and bring it to a boil. Let it boil for about 15-20 minutes. To see if the syrup is ready you can test it by placing a small drop of the syrup on your stove-top and feel it with your finger. If it has a nice body to it, it’s ready. Add 1 tablespoon of lemon juice to help it stay nice and smooth after it cools down.

Once the syrup has cooled down a little, pour it over the phyllo. Remember, either the phyllo or the syrup has to be cool. If both are still hot, the baklava will be destroyed.

Let it sit for a few hours, or preferably overnight, and serve!!