Soy sauce Chicken

 Ingredients

• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 1/4 cup finely chopped green onions optional 
• 2 tablespoons cooking oil vegetable oil or canola oil
• 1 1/2 tablespoons garlic minced (or 4 large cloves garlic, minced)
• 1 tablespoon white vinegar (apple cider or rice wine vinegar -- OPTIONAL)
• 1 teaspoon sesame oil OPTIONAL
• 3/4 teaspoon fresh minced ginger
• 2 1/2 pounds (1.2 kg) chicken thighs or 8 wings 
• Salt and pepper to season
• Fresh chopped parsley to garnish optional 

Instructions

• In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.
  
• Pat chicken dry with paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows (or overnight).
  
• Preheat the oven to 425°F (220°C).
• Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 30 minutes, flipping twice while baking to ensure the chicken doesn't dry out on top.
  
• Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. Chicken should have an internal temp of 165°F (or 70°C).
  
• Garnish with parsley and optional sesame seeds.
• Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles or mashed potatoes.
• Once the wings are done make a slurry by adding 2 tablespoons of flour to 1/4 cups of water and mix until there are no lumps. Add this to the pan of chicken am mix well. Place the pan back in the oven on broil for 5 minutes. Then remove and let cool a minute and enjoy with your family.

Meal prep Breakfast sandwiches

 

Ingredients

You can cut this recipe in half if you wish to do six instead of twelve.  I’m going to do six this week so that I’m not bored 🥱 

I like to switch it up a bit.

My ingredients came from Aldi but I’m sure Walmart will have it. If you don’t have a Aldi.

• 12 eggs
• ¼ cup milk - dairy or non dairy
• 1 package of bacon
• 6 sausage patties
• 12 slices of cheddar cheese
• 12 english muffins

Instructions

• Preheat the oven to 325°F.
  

Cook The Bacon:

• Add bacon to a bacon sheet and bake for 15 minutes. When done, use tongs to place on paper towel to absorb excess grease. Set aside.
  

Sausage Patties:

• While bacon is cooking, add sausage patties to a skillet over medium high heat on the stove. Cook approx 3-4 minutes on one side, then flip and cook for an additional 3-4 minutes, or until sausage is fully cooked.
  

Sheet Pan Eggs:

• In a large bowl, add eggs, milk and generously season with salt and pepper. Using a mixer, beat the eggs together.
  
• Open oven and pull out oven rack. Place empty baking sheet on rack, then pour egg mixture on it (doing it this way helps to prevent spilling the eggs). Gently push the rack back in and bake for 30 minutes, or until edges begin to golden and the center is cooked. 
  
• Let eggs cool then slice into 12 servings for each breakfast sandwich. These can be square or circle shaped by using the rim of a glass as a "cookie cutter shape".
  

Assembling Breakfast Muffins:

• Separate each english muffin in half, and place in rows on the counter. Spread butter on to each side of the egg muffin.
  
• Add the egg shapes to the bottom of each muffin.
  
• Top six of the english muffins with sausage patties, and six with pieces of bacon.
  
• Add cheese slices to each one. Put tops of english muffins back on.
  

Freezing Instructions:

• Wrap each muffin in parchment paper . Foil or plastic wrap. Label the top with breakfast muffin flavor (sausage or bacon). Add all sandwiches to a freezer bag. Remove as much air as possible, then seal tightly. These can be kept in the freezer for up to 3 months. 
  

Reheating Instructions:

• Oven Instructions From Frozen: Preheat oven to 350°F. Remove parchment paper and place breakfast sandwiches on a baking sheet. Bake for 30-40 minutes, or until fully heated through and cheese has melted.
  
• Oven Instructions When Thawed: Remove sandwiches from freezer and let them thaw overnight in the fridge (still wrapped in parchment paper). Preheat oven to 350°F. Remove parchment paper and place breakfast sandwiches on a baking sheet. Bake for 5-8 minutes, or until fully heated through and cheese has melted.
  
• Microwave Instructions: Thaw overnight in the fridge. Remove from parchment paper and wrap in a paper towel. Microwave for 40 seconds on defrost. Flip over and microwave on high for 20 seconds, or until cheese has melted and it's heated throughout.

• I like to reheat mine in the air fryer for 6 minutes right from the fridge. I take it out of freezer the night before.

Fried whole catfish

 

Fried whole catfish 

Ingredients

• 4-6 whole catfish or catfish filets or catfish filets, cleaned
• 1 quart peanut oil or vegetable oil 
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 teaspoon cayenne pepper optional
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon paprika 
• 1 teaspoon garlic powder 

Instructions

• Rinse catfish and pat dry with paper towels. Pour peanut oil into 5-quart Dutch oven or deep skillet and heat to 350º F on a deep fry thermometer. While peanut oil is heating, whisk together flour, cornmeal, cayenne pepper, salt and black pepper and other spices until well-combined. Lightly coat both sides of catfish into flour mixture and then carefully place into Dutch oven, frying only two at a time, until lightly browned, about 5-8 minutes. Or until nicely crispy and then Remove from Dutch oven or deep pan and place onto a paper towel lined plate to drain. Serve immediately. It so good hot and crispy 🥰

Nutrition Information

Calories: 315kcal | Carbohydrates: 35g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 309mg | Potassium: 459mg | Fiber: 3g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 2mg

Black pepper chicken

 INGREDIENTS

• 1 lb (450 g) chicken breasts (or thighs) , sliced against the grain into 1/4” (5-mm) thick pieces

Marinade

• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch

Sauce

• 1/2 cup chicken broth
• 2 tablespoons light soy sauce (or soy sauce)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons dark soy sauce (or soy sauce)
• 1 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt

Stir fry

• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic , minced
• 1/2 white onion , chopped
• 2 bell peppers , chopped (I used mixed colors)

INSTRUCTIONS

• Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
• Combine all the sauce ingredients in a small bowl. Mix well and set aside.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the chicken. Cook for 15 to 20 seconds. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
• Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.
• Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.
• Serve hot as a main dish.

Stuffed baked potato

 

Ingredients

• 6 medium russet potatoes - washed and dried
• 2 cups shredded cheese
• ¾ cup cooked bacon - chopped
• 2 tablespoons butter
• 1 ½ cup sour cream
• ¼ cup grated onion
• ¼ cup chopped green onion
• ½ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 2 cups of diced leftover ham from Easter dinner, or ham of your choice.

Instructions

• Heat oven to 400 degrees.
• Drizzle potatoes with canola oil and sprinkle with kosher salt. Place potatoes on center rack in oven. Bake for 1 hour or until done (insert a knife into potato to check for doneness)
• Take potatoes out of oven and cool on baking rack.
• When potatoes are easy to handle, cut an oval on skin and remove. Scoop out inside of potato using a spoon and place in mixing bowl. Add butter and blend using a potato masher.
• Add 1 ½ cups of cheese, the bacon, sour cream, grated onion, salt and pepper - Ham mixing well. Taste, adjusting seasoning.
  
• With a small spoon, stuff mixture into potato skins making sure not to over pack. Place in an oven proof dish, cover with foil and heat in a 350 degree oven for 15 minutes. 
  
• Remove foil and sprinkle with remaining cheese. Heat until cheese is melted.
  
• Serve potatoes with sour cream, chopped green onions and additional bacon.

Air fryer chicken

 Ingredients

• 5 1/2 pound whole chicken

• 1 tablespoon olive oil or any oil you have . I used vegetable oil 

Chicken Seasoning I used (or use 1 tbs prepared chicken seasoning)

• 1 teaspoon  seasoning salt or season all

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• ¼ teaspoon black pepper

• ⅙ teaspoon dried thyme leaves

        • 1 teaspoon of parsley flakes 

Instructions

• Ensure the cavity of the chicken is empty and dab the skin dry.


• Rub the skin with olive oil and sprinkle with seasoning.
 rub the seasoning all over.

• Place the chicken breast-side down into the air fryer basket. Turn the air fryer on to 350°F.


• Cook for 30 minutes, flip the chicken over and cook for 30 minutes or until an instant read thermometer reaches 165°F.


• Remove from the air fryer and rest 10 minutes before cutting.

Pinto beans

 Pinto beans

Ingredients

• 1 (11 ounce) package pinto beans picked through and rinsed . I never soak my beans. This time I soaked them for 3 hours.
• 1 quart chicken stock
• 1 quart water
• 1 onion  halved or roughly chopped
• 2 smoked Turkey tails or ham hocks. Whatever you prefer.
• 1 tablespoon of onion powder 
• 1 tsp black pepper 
• 1 tsp garlic powder
• 1 teaspoon seasoning 

Instructions

• Add the soaked beans, chicken stock, water, onion, ham hocks, to a large pot 
  
• Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans are nice and tender, even after soaking my beans I still cooked them for 3 hours.
  
• Adjust the seasonings if you need to add more water.
  

Fried cornbread

 

Fried Cornbread 

• 1 cup all purpose flour
• 1 cup yellow or white cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar, optional
• 3/4 cup buttermilk 
• 2 large eggs, beaten
• 1/2 cup cooking oil - separated 
• 1 tablespoon butter optional

INSTRUCTIONS

1. Line a rimmed baking sheet with paper towels and place a rack on top; set aside.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.
3. Add buttermilk and 1/4 cup of oil then eggs; mix well.
4. Heat oil and butter in a skillet over medium-to-medium high heat and drop batter by 1/8 cup measure into the hot skillet to form small medallions. I just used a spoon 
5. Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack.
6. Serve immediately with warm syrup or butter.
7. But you know me I serve mine with beans or greens 🥰