Salmon with cream lemon sauce

 

Ingredients

EASY SALMON:

• 4 (6 oz ) skinless salmon fillets
• 2 tablespoons freshly squeezed lemon juice,divided
• 1 tablespoon olive oil or vegetable oil 
• 1 tablespoon minced garlic
• 2 tablespoons chicken broth 
• 1 teaspoon Salt
• 1 teaspoon  black pepper
• 1 teaspoon onion powder 

CREAM SAUCE:

• 1/4 cup unsalted butter
• 2 teaspoons minced garlic
• 2 tablespoons chicken broth - more if needed 
• 1/2 cup cream (heavy, whipping or thickened)
• 1-2 tablespoons freshly squeezed lemon juice,
• 1 tablespoon fresh chopped parsley, divided

Instructions

• Heat oven to 425°F (220°C). Lightly grease a baking dish.
• Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and broth  together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Add the seasonings And rub in on each side.
• Bake for 10-12 minutes, or until salmon is opaque throughout.
• While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds). 
• Pour in the broth  and let cook for 2-3 minutes until just starting to boil . Add in cream and cook until sauce thickens slightly.
• Take off the heat and stir through lemon juice and parsley.
• Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.
• Serve and enjoy!

Notes

HOW LONG TO BAKE SALMON

Bake for 4 - 6 minutes per 1/2-inch  thickness of fillet. Baking time depends on the thickness of your salmon fillets.

• MEDIUM: 4 minutes PER 1/2-inch.
• WELL DONE: 6 minutes per 1/2-inch.

HOW TO KNOW WHEN SALMON IS READY

Check the thickest part of your salmon fillets with a fork. When the flesh easily flakes or softly falls apart, it's done.

You can also use an instant read thermometer to check for doneness. They say The USDA recommends a minimum internal temperature of 145°F (61°C), which should be taken inside the the thickest part of the salmon.

Leftovers

Refrigerate for up to 3 days in an airtight container. Gently reheat in the microwave.

Steamed Cabbage

 Ingredients list for the Steamed Cabbage 

• 3 tablespoons butter or olive oil
• 1 small green cabbage, chopped
• 1/2 onion, chopped
• 1/2 lb bacon ,sliced
• 1 /2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 4 teaspoon cajun seasoning
• 1/2 cup chicken broth
• 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste
• 2 scallions, sliced, for garnish is optional 
• 1/2 teaspoon garlic powder 

Directions

1. To make the fried cabbage skillet: Chop or slice the bacon ,cabbage, and onion.

1. Dice the red and green pepper.
2. Add oil and cook for 3 minutes. Allow the bacon to cook before you add the cabbage.
3. Cook with a lid on a large deep skillet to allow the cabbage to steam .

4. Add all the remaining ingredients including spices.

Cover the skillet and cook for about 10 minutes on medium-low.

5. Remove the lid and finish cooking until cabbage is desired tenderness and most of the cooking liquid has been reduced. Serve the immediately, garnished with scallion if you like. Enjoy!

Chicken Lo Mein

 

Ingredients

• 16 oz spaghetti noodles - substitute with any noodles 
• 1 lb boneless, skinless chicken breast - cut into bite size pieces
• 1 Tablespoon avocado oil
• 1 large carrot - julienned, about ¾ cup
• ¼ cup of hoisin sauce 
• ½ cup cabbage sliced 
• 1 stalk scallion - chopped
• 2 - 3 stalks of green onions for garnish
• 1 teaspoon garlic powder 
• 1 teaspoon ginger powder 
• 1 teaspoon onion powder 
• 1 teaspoon black pepper 
• 1 teaspoon salt 
• You can really use any kind of oil.

Instructions

• Start by boiling water in a large pot for your noodles. Next, dice and slice all of your veggies before you touch the chicken.
• You ain’t trying to get nobody sick up in here!!
  
• After all of your veggies are sliced and diced.
• Cut your chicken breast into bite size pieces.
• Take your spices and add them to your chicken making sure every piece is covered.
  
• Add your noodles to the pot of boiling water , boil them one minute less than the package instructions state. The noodles should be al dente and not overcooked.
  
  Drain and rinse the noodles under running water and then drizzle a tiny amount of oil on them to prevent them from sticking together. 
  
  
• Heat a wok or pan to medium high heat and add the oil. Cook the chicken until fully cooked and then it keep it the pan .  I usually cook my chicken for 5-6 minutes.
  
• Add the vegetables to your pan with the chicken and stir fry together for 2 to 3 minutes or until tender but still crisp. Do not over cook the veggies 
  
• Add the noodles and sauce to the pan and toss everything together for 1 minute. The sauce should become shiny, glossy, and thick. Make sure the sauce coats all the noodles. 
  
• Add the cooked chicken and chopped green onions to the pan and toss it once more .
• And you are ready to chow

Bunuelos

INGREDIENTS

1 cup sugar

• 1 teaspoon cinnamon
• 1⁄4 teaspoon ground nutmeg
• 12 (8 inch) flour tortillas
• vegetable oil (for frying)

DIRECTIONS

• Combine sugar, cinnamon and nutmeg in a large plastic bag, mixing well. Set aside.
• Cut tortillas into 3x2 inch strips, or just into strips. Fry a few at a time in 1 inch of hot oil (375°F) until crisp and golden, turning once. (Or deep-fry in 375°F oil until golden.)
• Drain on paper towels. While still warm, place a few at a time in sugar mixture in bag. Shake gently to coat. Store in airtight container.

Garden salad

 Ingredients

• 4 c Iceberg  Lettuce washed and cut into bite
• -sized pieces
• 11/2  c Roma Tomatoes sliced
• 1 1/2 c Cucumber sliced at a 1/4” bias
• 1 c Croutons separated - optional 
• 3/4  c Red Onion halved and thinly sliced - optional 
• 2/3 c Freshly Grated Cheddar Cheese separated - optional 
• 1/2 c Salad Dressing
• 1/4 c crispy bacon crumbles - optional 
• Seasonings - salt pepper and garlic powder to taste 

Instructions

1. In a large serving bowl, toss together lettuce, half of the croutons, about two-thirds of the cheese, tomatoes, cucumber and red onion. Add the dressing of your choice and toss to coat. Top with remaining croutons, cheese, and bacon and serve right away.

2. Serves 4
   *** sometimes I go with a basic salad with only tomatoes and cucumbers and omg it is delicious.
   
   

Chicken and spinach lasagna

 Chicken and spinach lasagna 

Ingredients

Chicken Lasagna Ingredients:

• 9 lasagna noodles cooked al dente, unless
•  you need more.
• 4 cups shredded rotisserie chicken or cooked from 2 lbs chicken breast

Spinach Cream Sauce:

• 1 Tbsp oil- any kind will work.
• 1 medium onion finely chopped
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 1/2 cups half and half (or equal parts of heavy cream and milk)
• 5 oz fresh spinach coarsely chopped
• 2 tsp seasoning salt
• 1/2 tsp black pepper
• 3 garlic cloves minced

Ricotta Cheese Sauce:

• 15 oz ricotta
• 1 large egg
• 1/4 cup parsley
• 1/4 cup parmesan cheese
• 3 cups mozzarella cheese 12 oz by weight, divided (reserve 1 cup for topping)
• Instructions

Cook Noodles & Prep:

1. Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
   

Make the Belachamel (Spinach Sauce):

1. Place a pot or large saucepan over medium heat, add 1 Tbsp oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
   
2. Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
3. Add minced garlic and chopped spinach, and stir to combine then remove from heat
4.  the Ricotta Cheese Sauce:
5. In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
   

To Assemble Chicken Lasagna:

1. Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
2. Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
3. Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
   
4. Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese.
5.  Rest at least 10 minutes uncovered before slicing.

Loaded tots ( tachos)

 

Ingredients

• 1 32 ounce package Frozen tater tots
• 1 8 ounce package Shredded cheese
• 1 cup Cooked bacon cut up in small pieces
• 1 8 ounce container Sour Cream
• 1 package Ranch seasoning
• ½ cup Green Onion Chopped

Instructions

• Line baking sheet with either a silicon baking mat or parchment paper
• Bake frozen tater tots according to the instructions on the package (get them good and crispy)
• Sprinkle cheese on top of the tater tots 
• Add the bacon pieces and place back in oven at 425 degrees for 2 minutes
• Spread sour cream on top and sprinkle ranch seasoning
• Sprinkle more cheese, bacon and green onion
• Serve and enjoy!

Red beans and rice

 Ingredients

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 1 green bell pepper, chopped
• 1 teaspoon of chili powder 
• 2 stalks celery, chopped
• 2 tablespoons garlic, minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme
• 3/4 teaspoon sage
• 1 tablespoon dried parsley
• 1 teaspoon Cajun seasoning, more to taste
• 1 tablespoon sugar
• 2 teaspoons Beef broth. I use powder.
• about 4 cups water
• 2 cans red beans, rinsed- who has all day to wait for dry beans to cook.
• 1 package of smoked sausage. I used kielbasa- diced.
• 1 and 1/2 to 2 teaspoons seasoning salt
• 2 cups hot cooked rice

Instructions

• Get your veggies ready : chop the onion, bell pepper, and celery. I like to chop the ends of the celery (so that some of the leaves get chopped also) instead of pulling off the stalks. Whichever way you choose will work!
• Heat the oil in a large pot over medium high heat. Once it is hot and shimmering, add the chopped onion, bell pepper, and celery. Saute for 6-8 minutes, until the onions start to become translucent.
• Mince the garlic. In a small bowl, combine cayenne pepper, thyme, sage, parsley, Cajun seasoning, and sugar.
• Add the garlic and spices to the pot and saute for 1-2 minutes, until the kid’s come and ask what’s for dinner?
  
  
• Add 1 teaspoon of chili powder.
• Add the cups of water and canned beans . Add the bay leaves.
• Stir it all together over high heat until it comes to a boil. Turn the heat down to a low simmer, so that it is just barely bubbling. 
• Cover with a lid and keep it at a low simmer for 30 to 45 minutes . About halfway through the cooktime, either remove the lid or tilt it so that the beans can vent. 
• 10 minutes before the beans are done, add 1-2 teaspoons salt. Only if needed 
• Before serving , taste the beans. They should be tender and flavorful
• . Add more Cajun seasoning to taste. 
• Remove the bay leaves. 
• Serve with hot rice. 

Upside down burger

 

INGREDIENTS

1.5-2 lbs 80/20 ground beef (enough to make 4, 1/3lb patties)

1-2 tablespoons steak and burger seasoning  (click link)

. https://www.instagram.com/p/COOftG1BB3s/?utm_medium=copy_link

(to season patties)

1.5 stick of salted butter (around 3/4 cup)

4 brioche buns (or bun of your choosing)

4 to 8 slices American cheese

1-2 tablespoons mayonnaise

DIRECTIONS

Preheat grill to 350F

Form burger meat into 1/3lb patties, into a concave shape, 4 total or 8 for double burgers

Season one side of the patties with Smoke and tell seasoning 

Let the seasoning “melt” into the patties for about 20min – use this time to melt butter, prep your toppings/anything else you’d like to have on your burger

Melt butter in microwave safe cup.

Be sure to toast the buns on the opposite side which is inside out. (tops and bottoms) on the grill, watch carefully as buns can burn quickly

Baste both sides of buns generously with butter

Set buns aside/cover to keep warm

Set burger patties on the grill – watch patties to see if any are cooking faster than others/adjust heat accordingly (higher or lower)

After 5 minutes, flip patties, and check internal temperature to see how far off you are from 145-150F

About 5 min later, flip again and add slices of American cheese to quickly melt onto patty before you hit your desired IT of 145-150F

Check internal temp, and pull off the grill at 145-150F, set aside

Assemble the burger bottom to top: Bottom bun, mayo on bottom bun, lettuce, tomato,  then place patty cheese side DOWN (or, upside down)

Baste burger patty with butter, continue assembly on top of patty with your choice of toppings then top bun

Serve

MEATBALL SLIDERS

  

Ingredients

1 pound ground beef
1 egg
6-8 slices bacon,Cooked and chopped
1 medium onion, chopped
1/4 cup Hickory BBQ sauce
3 slices  Big Slice cheddar cheese
12 Hawaiian Rolls

1 bag of mexican blend cheese- use half for recipe if it's larger than 8oz

1 teaspoon of liquid smoke- add to ground beef

Directions

1 Preheat oven to 375 degrees
2 , use your hands to mix and combine half the bag of mexican cheese,Liquid smoke, ground beef and egg until evenly distributed.
3 Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
4 While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
5 Add the onions to the skillet and reduce heat to medium, stirring often until tender.
6 Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops and the meatballs with BBQ sauce.
7 On top of the meatballs add the cheese slices, bacon bits and grilled onions.
8 Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
9 Top the meatballs with the rolls and serve.

Crispy hash browns

 

Ingredients:

6 medium russet potatoes, peeled and shredded

2 teaspoons seasoned salt

1/4 teaspoon black pepper

1/2cup oil for frying, or as needed

2 tablespoons of butter 

If this seem like too much oil for you , you can use less. I don’t have high cholesterol 🤷🏾‍♀️.

Directions:

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place on a paper towel and fluff and let it sit to air dry for 5 minutes .
2. Get your pan ready that you will be using . You can use a cast iron pan. I used a non stick skillet and a lid because once you add the hash browns you want to cover it and not touch it for 5 minutes. This is when you will be flipping it.
3. Heat oil and butter in a large heavy skillet over medium-high heat. When oil is sizzling hot, add the hash browns and they should cover the pan . It should take at least 5 minutes per side.
4. Remove from pan, and drain on paper towels. Season with a little extra salt and pepper, if desired, and serve immediately. Be careful not to over season.  You don’t want nobody blaming you, talking bout you gave them high blood pressure 😜
5.