Blackened salmon

 

Blackened salmon 

Ingredients

• 4 salmon fillets
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 1/2 teaspoon salt
• 1 teaspoon black pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish chopped

Instructions

• In a small bowl, add paprika, onion powder, garlic powder, dried, salt and pepper. Mix all together well.
• Brush ½ tablespoon of olive oil on top of salmon fillets.
  
• Sprinkle the spice mix on the flesh side of the salmon only. Using your fingers, tap the spicy mix on top of the salmon (on the flesh side).
  
• In a non-stick skillet or cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Wait 2 minutes and then add the salmon fillets and cook for about 3-5 minutes. Time will depend on the thickness of the salmon fillets. Reduce the heat to medium-low and flip the salmon fillets over and cook for more 3-4 minutes.
  
• Before serve, garnish with parsley. Serve it with steamed broccoli, mashed cauliflower , Rice or roasted veggies. Enjoy!

Crispy chicken Alfredo

 

Ingredients

• 2 chicken breasts cut in half lengthwise
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• 1 teaspoon paprika 
• Flour for dredging
• 1 tablespoon olive oil
• 3 tablespoons butter divided
• 8 ounces uncooked Rotini noodles 
• 4 ounces cream cheese (I used 1/2 block of Philly) softened
• 1 cup heavy/whipping cream
• 1/4 cup chicken broth
• 2 large cloves garlic minced
• 1 cup freshly grated parmesan cheese

Instructions

• Take the cream cheese out of the fridge to soften up at least 30 minutes (or longer) prior to starting the recipe, or microwave it for 20-30 seconds. Grate the parmesan cheese. I prep other ingredients while I'm going along.
  
• Boil a large, salted pot of water for the noodles . Cook it al dente according to package directions.
  
• Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Sprinkle them with the garlic powder and salt & pepper and paprika on both sides. Coat them in flour. 
  
• In a deep skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. When the pan is hot, cook the chicken for 5 minutes/side or until golden and cooked through. Take the pan off the heat, and remove the chicken to a plate and set it aside.
  
• Wipe out the skillet/give it a quick rinse if there's a lot of extra grease (no need to wash it unless you really want to). Add in the remaining 2 tablespoons of butter, the cream cheese, cream, chicken broth, and garlic. Return the pan to the burner over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
  
• When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir. Slice the chicken into bite-size strips while it's cooking.
  
• Stir the parmesan into the sauce. Let it cook for about a minute. The sauce should be thick enough by now, but if you want to reduce it further, let it cook for a little longer. If at any point the sauce gets too thick, simply add a splash of the hot pasta water to it. Give it a taste and season with salt & pepper as needed.
  
• Drain the noodles 
• and add it to the skillet and toss with the sauce. Dish it up with the chicken on top (or mix it in) and grate on more parmesan cheese as desired. 
• Top with parsley flakes to make it look pretty 😍 

Jerk chicken w/ beans & Rice

 

Jerk chicken 

1 medium onion roughly chopped

6 green onions roughly chopped

4 cloves garlic peeled

2 habanero peppers stem removed (see notes)

1 inch piece ginger peeled and roughly chopped (see notes)

3 tablespoons soy sauce

2  limes juiced

2 tablespoons brown sugar

1 tablespoon fresh thyme leaves

3 teaspoons allspice

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ teaspoon fresh ground black pepper

2 ½ –3 lbs. bone in skin on chicken legs or thighs

INSTRUCTIONS

1. Combine the onion, green onions, garlic, habanero peppers, ginger, soy sauce, lime juice, brown sugar, thyme, allspice, nutmeg, cinnamon, and pepper in a food processor.  Pulse several times to combine the ingredients.
2. Pour into a heavy duty seal bag and add the chicken legs and thighs to the bag.  Place the bag in the refrigerator and marinate for 3-4 hours.
3. Preheat the grill to medium high heat.  (Or bake in a pan on 400 degrees for 60 minutes. )Using tongs remove the chicken from the marinade and place on the grill over direct heat. Discard any remaining marinade. Cook until slightly blackened and charred.  Move the chicken to indirect heat until it reaches an internal temperature of 165 degrees.

NOTES

• Let the chicken marinate for 3-4 hours to absorb some of those delicious flavors.  You can even go as far as overnight but not much more than that or the acid in the marinade will start to change the texture of the chicken.
• You can substitute 2 tablespoons ginger paste for the ginger.
• Habanero Peppers are hot so wear gloves when handling them and wash your hands thoroughly after handling them and the marinade.
• You can substitute Scotch Bonnet, serrano, or jalapeno peppers.  Please be very careful when handling these peppers. I recommend using food prep disposable gloves. The peppers will be tamed down a little when mixed in the marinade but precautions should still be taken not to touch your face especially your eyes or nose.
• Grill the chicken over direct heat until the skin is blackened and slightly charred.  Then move to indirect heat and finish cooking until the juices run clear and the internal temp reads 160 degrees.
• This recipe is traditionally made with bone in skin on chicken thighs and legs but it is also delicious with boneless skinless chicken breasts.
• Store leftovers in an airtight container in the fridge for 3-4 days.

Pinto beans and rice 

Ingredients

• 1 lb pinto beans, sorted, debris removed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 jalapeños, seeds removed, chopped small
• 1 tsp garlic salt
• 1 tsp ground cumin
• 1 tsp Cajun seasoning
• 1 tsp black pepper
• 1/2 tsp crushed red peppers
• 10 oz can Rotel™
• 32 oz vegetable broth
• 4 cups cooked rice

Instructions

• Sort beans and remove any debris. Place beans in a large pot and cover with water 2 inches above the beans. Let soak overnight. Drain water. 
  
• Lightly spray a 6 quart crock pot with a non stick spray. 
  
• Add beans, onions, garlic, jalapeños, seasonings and broth to crock pot. Stir.
  
• Cover and let cook for 6-8 hours on high.
  
• Cook rice according to package directions. 
  
• Serve beans over a bed of rice .

Goulash

 2 pounds lean ground beef

2 large yellow onions, chopped

4 cloves garlic, chopped

2 cups water

1 cup beef broth

Two 15-ounce cans tomato sauce

Two 15-ounce cans diced tomatoes

1 tablespoon Italian seasoning

1 tablespoon oregano

3 bay leaves

2 tablespoons Worcestershire sauce

½ teaspoon seasoning salt

½ teaspoon garlic powder

½ teaspoon pepper

2 cups elbow macaroni, uncooked

1 cup shredded cheddar cheese

Instructions

In a Dutch oven, or large deep skillet, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.

Add the onions to the pot and saute until they are tender about 5 minutes. Add 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good! Ever !!

Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.

Chicken Egg Rolls

 Ingredients

• 1 pound ground chicken
• 2 teaspoons fresh minced garlic
• 1 teaspoon fresh minced ginger
• Seasoning salt and pepper, to taste
• 2 cups shredded cabbage ( I use the Cole slaw mix in the bag)
• 1 cup shredded carrots
• 1 green onion thinly sliced
• 14 egg roll wrappers
• 2 Tablespoons all-purpose flour
• 1 Tablespoons water
• 1 quart Vegetable Oil for frying

Instructions

• In a large, deep skillet add the quart of oil. Heat oil over medium-low heat until it reaches 375 degrees F.
• In a separate large skillet, over medium-high heat, add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Season with salt and pepper.
  
  Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 minutes or until mixture is heated. Turn off heat and remove skillet from burner.
  
• In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying)
• Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.
• Carefully place 2-3 egg rolls at a time into the hot oil. Fry rolls for 2-3 minutes, using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce.
• 
  

Pepper Steak

 

Ingredients

• 1 tablespoon vegetable oil divided use
• 1 red bell pepper cored, seeded and cut into strips ( optional) I like using green only sometimes 
• 1 green bell pepper cored, seeded and cut into strips
• 1 1/4 pounds flank steak thinly sliced
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• salt and pepper to taste
• 1/4 cup soy sauce
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons cornstarch

Instructions

• Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.
• Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate.
• Add the remaining oil to the pan. Season the flank steak with salt and pepper to taste.
• Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.
• Add the garlic and ginger, then cook for 30 seconds.
• Place the peppers back in the pan with the steak.
• In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch. 
• Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then get ready to eat !

What guys burger

Ingredients

• 3 large, sweet onions
• 2 Tablespoons olive oil
• kosher salt and freshly ground black pepper, as needed
• 12 slices bacon
• 4 brioche buns, split
• 1/2 cup mayonnaise
• 2 Tablespoons Worcestershire sauce
• several grindings black pepper
• 8 slices American cheese
• 1 pound ground chuck
• Top your burger with thousand island dressing or any burger sauce 

Instructions

1. Slice the onions very thinly. 
2. Heat the olive oil in a large skillet over medium low heat. Add the onions and season with a bit of salt and pepper.
3. Cook over medium low to low heat, stirring occasionally, until soft and caramelized, about 45 minutes. Set aside but keep warm.
4. Cook the bacon until crispy-chewy. You don't want it totally crispy so it shatters when you bite it. Set aside, reserving the bacon fat.
5. Brush the cut sides of the brioche buns with a thin coating of bacon fat. Toast them, cut side down (or broil them, cut side up) until golden brown. Set aside.
6. Stir together the mayonnaise, Worcestershire sauce and black pepper (as much as you like). Set aside.
7. Divide the chuck into 8 2-oz patties and lightly roll each portion into a ball.
8. Heat your ungreased griddle over medium high heat until very hot, about 10 minutes. 

Mexican chicken

 

Ingredients

Chicken

• 4 boneless skinless chicken breasts. Slice each one In half of they are big . Well I do it anyway! That’s just what I do 🤷🏾‍♀️
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 ⁄2 teaspoon crushed red pepper flakes
• 1 ⁄2 teaspoon dried oregano
• 2 teaspoons paprika
• 1 1 ⁄2 teaspoons ground cumin
• 1 ⁄2 teaspoon seasoning salt
• 1/4 teaspoon pepper

cheese sauce

• 2 tablespoons flour
• 2 tablespoons butter
• 1 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 cup extra sharp cheddar cheese shredded, do not use the bags!

Instructions

::chicken:

1. Mix together your seasonings and season both sides of the chicken breasts well.
2. Heat a grill or pan over medium to high heat, and grill or cook your chicken until done. (int temp 165 deg f)
3. Set aside.
4. I cooked my chicken in a skillet for 5 to 6 minutes on each side 

cheese sauce: this goes on top of the chicken 

1. In a medium sized sauce pot, melt your butter over medium heat.
2. Whisk in your flour and cook until it begins to just bubble around the edges.
3. Add in the milk, slowly, whisking to combine as you go.
4. Continue to whisk until your mix as heated through.
5. You'll want to check the temp (I use my finger). You want it to be hot enough to melt the cheese, but not boiling.
7. When the mix is hot, start whisking in your cheese in small amounts at a time until all of the cheese has been mixed in.
8. Once the cheese is melted, stir in your paprika and cayenne pepper. Season with salt if needed. Serve hot over the chicken. Serve with rice. I was going to sprinkle parsley flakes on the top to make it all cute and stuff but I was hungry 😋 

Baby got back Ribz

 

Ingredients

Ingredients for the ribs

• 2-3 pounds Baby Back Ribs also called “back ribs” or “pork loin back ribs” - 1 large slab - be sure to remove the vein from the backside of the ribs. It’s the skin by the bones. Pull that off. I do it because I do ! 🤣
• 2 tablespoons Cajun Seasoning
• 1 tablespoon Brown Sugar
• 1 tablespoon Soy Sauce

Ingredients for the barbecue sauce

• 1½ cup Plain Barbecue Sauce use your favorite brand
• ¼ cup Brown Sugar
• ¼ cup Honey
• 2 tablespoons Ketchup
• 1 teaspoon Yellow Mustard
• 1 teaspoon Worcestershire Sauce

Instructions

• You will also need: 1 Large Baking Sheet (18” x13” Sheet Pan), Aluminum Foil, Pastry Brush
• Preheat oven to 350°F
• Add the Cajun seasoning, 1 tablespoon brown sugar and the soy sauce to a small bowl. Mix well using a fork, set aside.
• Cut two pieces of aluminum foil about 28-30 inches each.
• Line a large baking sheet with the foil. Place one piece vertically and place the second piece horizontally (running the length of the pan).
• Place the ribs in the center and rub the prepared Cajun seasoning mixture on both sides of the ribs.
• Fold in the sides to loosely cover the ends of the rib slab. Bring up the sides but don’t press them to the ribs, just make like a tray.
• Next, bring up the vertical piece of foil and fold a couple of times to make a packet. Don’t wrap the ribs too tight, seal the packet but leave room for air.
  
• Bake the ribs for 2 hours.
• When the ribs are almost done, prepare the barbecue sauce
• Add the barbecue sauce, ¼ cup brown sugar, honey, ketchup, mustard and Worcestershire sauce to a medium saucepan.
  
• Gently heat the sauce over medium heat. Stir frequently, almost constantly, to avoid sticking and burning.
• When the sauce comes to a simmer lower the heat to low and continue warming and stirring until the sugar melts and the ingredients are incorporated. Keep the sauce warm until ready to glaze, stir occasionally.
• Reserve about ⅓ of the sauce for serving.
• Remove the ribs from the oven, carefully open the foil (there will be steam accumulated in there) and fold it down so that the ribs remain uncovered.
• Carefully turn the ribs (they will be very tender) so that the underside is up. Brush or spoon about a ⅓ of the barbecue sauce on the ribs.
• Place the baking sheet back in the oven and bake them for 15 minutes.
• Remove the ribs from the oven, carefully turn them so they are topside up, and brush the top of the ribs with the barbecue sauce. Bake another 10 minutes.
• Brush them one more time and bake another 10 minutes.
• Serve the oven barbecue ribs with the reserved sauce and lots of napkins. Enjoy!