The White Kayak

The White Kayak Just a girl who loves GOD and to cook, and Sharing Recipes!

06/12/2026

Chicken Meatballs with a Creamy Butter Chicken Sauce over a Bed of Basmati Rice, with a side of Edamame.
All under at most $30, maybe less if you have some of the previous ingredients from the other video!
Meatballs
1 lb Ground Chicken ($3.00)
1 Tbsp Mayo
2.8 oz Fried Onions crushed ($2.79)
1/2 tsp Italian Seasoning
1/2 tsp Crazy Salt
1/4 cup Grated Parmesan ($5.99)
Put some gloves on and hand mix, and create balls 1-2 in. Set aside. In a skillet on medium heat, add a little avocado oil, and lay several balls in to sear 4-5 minutes, take out when golden and set aside. In the same pan we will prepare the sauce.
Sauce
1 15 oz jar of Patak’s Mild Butter Chicken Sauce ($4.00)
1/4 cup of coconut cream (optional if you need to tone down the spice some ($5.99)
If you like spicy, just add the jar in, put a little water in jar and shake it then pour that in the pan to thin thee red sauce a little and to get the rest in jar.
Add in your seared meatballs, cover with the sauce, and lower temperature to simmer for 15-20 mins.
While that’s simmering put your Steamfresh Edamame($2.99)in the microwave, and cook your Basmati rice ($2.99)
Then layer your boil with rice, on the side put edamame, then your meatballs and cover with sauce.

06/10/2026

A creamy tropical explosion in your mouth yummy 😋

06/10/2026

This was requested by my co-workers Ashley and Terri!
It takes two items cream cheese and freeze dried Mango. Stay tuned for final product

06/07/2026

A fun handheld meal in itself, only requires a few ingredients. A crunchy garlic bread with creamy mozzarella inside, and Havarti on top. With stove fried chicken. And because I’m totally transparent with y’all, I suggest using panko crumbs as they hold up better after frying. The stuffing mix works in a pinch, but doesn’t hold up as well with frying, but taste is amazing. There really is no real recipe here. But I’ll do my best in explaining it.
Pkg Chicken cutlets , seasoned at least 30 mins ahead of frying, then dried off. And dipped in egg wash(couple eggs and a Tbsp of water) in the cornbread stuffing mix, I used about 1 cup or so of stuffing mix, beat down or crushed with hands, 1/4 cup of grated Parmesan, and 1 1/2 Tbsp cornstarch. The cornstarch helps the breading stick better. After breading let sit, and then add oil to a skillet, how much oil depending on size of chicken, you don’t want it to cover chicken but be enough to fry. Generally 1-2 inches works, it’s an eyeball thing. Keep an eye on it, when it browns the edges, carefully lift if it is not brown enough leave it longer. The less you pick up the better. After cooking remove and place on a rack to dry, this will help the breading stay on. Cook the
Box of Frozen Garlic toast for half the time. Take out a spoon down the middle and add some cheese, measured with your heart. Add a piece of chicken on top of each a little marinara sauce, then a piece of cheese, I used havarti but you can use whatever, then bake the rest of the way until the cheese is melted and golden. That it!

06/06/2026

Crunchy outside soft inside, cheesy and creamy, just the way you want it. Doused with Vodka sauce. The vodka is from Bogue Sound Distillery. This was something Joshua created in his mind this week and we brainstormed the recipe, it’s a trial and error recipe, that is not quite right. But as soon as I work it out I will share it with you guys!
I’ll give you the vodka sauce to tie you over until then.
Christina’s Vodka Sauce
1/4 cup butter
1 Tablespoon Garlic
1 tube tomato paste
1/2 cup Vodka
1/2 tsp -1 tsp Crazy Salt
1 tsp Smoked Paprika
1/2 cup heavy whipping cream
Season to taste
In saucepan on medium heat, add butter when melted mix in the garlic, squeeze the tube out, when it becomes sort of gritty, be careful and pour in vodka slowly, let it cook down, you will be able to tell when the smell doesn’t burn your nose anymore. lol then whisk in the whipping cream to thicken it up. Taste I then season as Desired.

I made my first half-sheet cake, for a baby shower for my boss’s first grandchild and it turned out incredible! Joshua e...
06/06/2026

I made my first half-sheet cake, for a baby shower for my boss’s first grandchild and it turned out incredible! Joshua even liked it, he tasted from the scraps, ya know the left overs, there is always icing in the bowl to dip the cut sides with! 😮😊

06/04/2026

Creamy Alfredo Sauce under pan fried golden chicken and broccoli as a side. As good as homemade, for those nights you just need something fast but tasty, in under 30 mins and under $20
Sometimes people gotta eat, shortcuts don’t have to be bad, you can always play around with flavors.

Muellers Bow tie pasta ($1.50)
2 lg chicken Breast sliced in half ($5-$7)
1/4 cup white wine (optional, but will add flavor and deglaze the pan)
1 Tbsp Garlic (jarlic)
1 jar Bertoli Garlic Alfredo ($2.99)
Freshly Grated Parmesan ($5.99, but worth every penny)
Foodlion Steam in bag ($1.88)
You can change the time you do these, but this is how I do it.
Cook pasta, set aside
Cook broccoli in microwave, let sit until ready to put on plate.
The morning of slice your chicken, dry it season both sides and place in a ziploc bag until supper-time, take out about 30 mins to come to room temperature this will help it cook evenly. When ready, heat a pan on medium high with a little avocado oil(I use this because it is good at high temps and doesn’t burn) Dry both sides of chicken, then place your chicken in the skillet. When it starts to turn golden on edges flip it over, cook the other side. Turn down your med until chicken is at 155°, the chicken will continue to cook as resting if you cover lightly with foil, if you let it cook in pan until 165° your chicken will be dry. This will ensure juicy flavorful chicken.
After chicken is cooked and on a plate covered with foil, in same skillet add in the wine to deglaze, add garlic, and jar of sauce. Whisk together until smooth. Season as desired ( I usually add in Parmesan cheese about 1/4-1/2 cup, and 1/2 tsp Crazy Salt, and some Italian Seasonings.
Pour the Alfredo over the bow ties and mix, slice the chicken, and place broccoli on side. That’s it, so easy for one of those easy cooking nights! Yes, I do make Alfredo from scratch as well. But this is a close second to that.

06/03/2026

The perfect combination of Sweet, Spicy, and Creamy!
Sweet Roasted sweet potatoes, with Turkey sausage, Havarti cheese, and Avocado. I was dreaming this up on my way home, the quiet gives me time to prepare, lol.
Set oven to 400°
Sweet Potatoes washed, then dried and cut in half and coated lightly in oil, place cut-side down on a parchment lined cooking sheet. Put in oven for 30 mins, or until fork tender.
Fry up the sausage, soak up extra fat with paper towel.
Freshly shred Havarti cheese
Then compile, take the sweet potato meat out of the casings. Add havarti on top, layer your turkey sausage, a dollop of sour cream, and some slide avocado and chives. On the table in less than 45 mins

05/31/2026

Maple Blueberry, a mix of Earthy Maple with Blueberry and a hint of Vanilla. Cinnamon pull apart bread, sprinkled with brown sugar to give it that crusty sugar decadent taste. Let me know what you want next!

05/31/2026

Pan fried chicken cutlets with a lemony creamy sauce, perfect for rice. And if you want peas pay attention and stir them so they don’t burn 🤦‍♀️
1 pkg Chicken cutlets
1 Tablespoon of Crazy Salt
- For tender chicken, do this the night before, or at least 30 mins before.
Lay chicken out, dry with paper towel, then season, repeat for the other side. Then place in a ziplock bag until next day.
-Next day, take out chicken 30 mins before cooking. This will help it cook evenly.
In a skillet about medium
heat add a little avocado oil, then lay each piece down, don’t crowd the pan only 2-3 at a time. Cook for 3-4 minutes, usually time to flip when browned on edges. Make sure to get good browning on both sides, if you lift it up and it’s not golden, let it sit a little longer until it is.
After meat is cooked, place on a plate and cover with foil, this will keep the juices in.
Sauce
1/2 cup white wine
1 cup water
1 Tbsp Roasted chicken bouillon
1 Tbsp Cornstarch
4 oz tube Zesty Lemon paste
1-2 Tbsp Garlic (Jarlic)
1/2 tsp Lemon Pepper (Lawry’s)
1/2 cup whipping cream
1/2 cup fresh grated Parmesan
1 tsp Fresh Basil
1 Lemon (just juice)
Season to taste
In same pan, add in the wine to deglaze the pan, in a measuring cup stir together water, bouillon, and cornstarch, until there are no clumps, then set aside.
In pan add lemon paste, garlic, and lemon pepper. Pour in the bouillon mixture, then whipped cream, add in Parmesan, sprinkle in basil, and add lemon juice. Then season to taste, which means add whatever you feel you need. That’s it! Easy peasy and so good! Joshua said it was the best I ever made.

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