Salmon w/ Mango Salsa

 

Salmon with mango salsa 

Ingredients

Lime Salmon

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for if you are using a grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• 1 teaspoon seasoning Salt
• 1 teaspoon of black pepper

Coconut Rice

1 1/2 cups Coconut Water

1 1/4 cups canned coconut milk

1 1/2 cups jasmine rice, rinsed well and drained well

1/2 tsp salt

Avocado-Mango Salsa

• 1 large mango, peeled and diced. I sliced mine into 3 slices and then diced it.
• 3/4 cup diced red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro chopped small 
• 1/3 cup chopped red onion, rinsed under water and diced 
• 1 large avocado, peeled and diced, optional 
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Coconut Water
• Salt and pepper, to taste

Instructions

For the salmon:

If you are not using a grill 

Season the salmon with

1 teaspoon Seasoning Salt 

1 teaspoon Garlic powder and 1 teaspoon paprika 

And cook for 5 minutes on each side in a skillet on medium heat , to avoid over seasoning only season on one side of the meat/ fish 

Cook with olive oil.

If you are using a grill In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). 

Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.

Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For the coconut rice:

While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. 

Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For the mango avocado salsa:

While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.

Serve salmon warm with coconut rice top with avocado mango salsa.

Grilled cheeseburgers

 

Ingredients

• 1 jalapeno, sliced thin
• 1/2 small red onion, sliced thin , I like to gill my onion ahead of time 
• 12 ounces of ground beef, 80/20, split into 3-ounce portions
• Salt & pepper to taste
• 4 slices of American cheese
• 2 slices of cheddar cheese
• 2 hamburger buns, brioche or potato
• Mayo or melted butter for toasting

Instructions

1. Preheat your skillet or griddle to a medium-heat. Use a slightly lower heat for the second burner, which will be used to toast the hamburger buns.
2. Sear the burgers and toppings. Place the shaved jalapenos and onions into 2 small piles on the hot surface. Immediately place a portion of ground beef on top of each. Season with salt and pepper as desired. Allow the meat to sear for about 3-4 minutes until it gets crispy underneath and can be flipped.
3. Flip the burgers. Using your spatula, scrape underneath and flip each burger. Add the slice of cheddar cheese to 1 of the patties.
4. Toast the buns. Place the curved side of the buns down directly onto the griddle and press down gently. Allow them to toast for about 2 minutes and flip to the flat side which should be buttered (or slathered with mayo). Add a slice of American cheese to each of the buns.
5. Assemble the grilled cheese burgers. Stack the two burger patties so the cheddar cheese is between them, and place them onto a toasted bun with the American cheese. Flip the other bun so the cheese is sandwiching the burgers. It’s time to eat!
6. Keep them warm (optional). Place the burgers in a sheet of aluminum foil and wrap them tight. This helps to keep them warm while also melting the cheese further.

Greek chicken

 

Ingredients

• 11/4 pounds thin boneless skinless chicken breasts
• 1/2 cup olive oil
• the zest of 1 lemon
• 1/4 cup lemon juice
• 1 teaspoon honey
• 1 tablespoon minced garlic
• 2 teaspoons dried oregano
• 1 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley chopped
• Optional garnishes: lemon wedges, parsley sprigs
• 1 tablespoon paprika 

Instructions

• In a large resealable bag or mixing bowl, combine the olive oil, lemon zest, lemon juice, honey, garlic, oregano, paprika,salt and pepper. Seal the bag and shake to mix all of the ingredients together, or whisk the ingredients together in a bowl.
  
• Add the chicken to the bag or bowl and marinate in the refrigerator for at least 30 minutes or up an hour .
  
• Heat a grill or grill pan over medium high heat. Add the chicken and cook for 7-8 minutes per side or until cooked through. Cook time may vary depending on the thickness of your chicken breasts.
  
• Let the chicken rest for 5 minutes, then sprinkle with parsley. Serve with lemon wedges and parsley sprigs for garnish if desired.

Autumn Roasted Pork

 

Ingredients

• 1 bone-in pork loin roast (5 pounds)
• 8 medium potatoes, peeled and quartered
• 8 carrots, halved lengthwise
• 2 medium onions, quartered
• 1 small pumpkin or butternut squash, peeled and cut into 1-1/2-inch chunks
• 1 cup water
• 3 tablespoons snipped fresh sage or 1 tablespoon rubbed sage
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 4 medium baking apples, quartered

Directions

• 1. Place roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. 
• 2. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.

Smothered oxtails

 

Smothered oxtails

• 2 1/2 pounds beef oxtails
• 1/4 cups all-purpose flour
• 2 tbsp Worcestershire sauce
• 2 tsp seasoning salt
• 1 tsp freshly cracked or ground black pepper
• 2 tsp onion powder 
• 2 tsp paprika 
• 3/4 cup vegetable oil
• 3 cups beef broth OR water
• 1 large yellow onion sliced

DIRECTIONS

1. Season the oxtails with all of the spices listed above 
2. Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
3. Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
4. Next pour the vegetable oil into a large pan, and place the pan over medium heat.
5. Once the oil is nice and hot, add the oxtails in, and brown them.
6. Once the oxtails are nice and brown add the onions 
7. Add the beef broth 
8. I use a large pot with a lid like a Dutch oven 
9. Bring to a boil
10. Stir occasionally 
11. Be careful to not let it stick
12. Whisk while you pour!Make sure everything is lump free, then turn the heat to low
13. Once the gravy reaches a full boil, reduce the heat lower if necessary 
14. Stir the gravy, and do a taste test.
15. Add as much salt & pepper that you think you may need.
16. Keep checking for tenderness 
17. Make sure that the oxtails are nicely covered with gravy.
18. Let cook for 3 to 4 hours.Once done serve with mashed potatoes, rice, or whatever you’d like.Enjoy!
19. I chose white rice ❤️

Ding Dong Cake

 

Ingredients

For the cake:

• ½ cup unsalted butter softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 ½ cups all-purpose flour
• ½ cup unsweetened dark chocolate cocoa powder
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup strong brewed coffee cooled
• ½ cup milk

For the cream filling:

• 5 Tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter softened
• 1 cup granulated sugar

For the ganache:

• 1 bag semi-sweet chocolate morsels 12 ounce 
• 1 ¼ cup heavy whipping cream

Instructions

For the cake:

• Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
• In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
• In a measuring cup, combine cooled coffee with milk*. Set aside.
• In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
• Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
• Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.

For the cream filling:

• In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
• Remove from heat and stir in vanilla. Cool completely.
• In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!

For the ganache:

• In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.

To assemble:

• Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
• Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!

Mambo sauce

 • 1 (6 ounce) can tomato paste

• 2/3 cup ketchup

• 2/3 cup white sugar

• 1 cup pineapple juice

• 1 cup distilled white vinegar

• 1 lemon, juiced

• 1/4 cup honey

• 2 tbsps soy sauce

• 1 1/2 tablespoons freshly grated ginger

• 1 tbsp paprika 

Directions:

Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger,  paprika, and cayenne pepper.

Whisk together thoroughly.

Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.Remove pan from heat; allow to cool about 10 minutes or so.

Pour sauce through a fine strainer to eliminate solids. Allow to cool and drizzle over your fried chicken wings.

Collard and Cabbage mix

 

Collard cabbage mix

INGREDIENTS:

• 2 large bunches collard greens {about 2 to 2 & 1/2 pounds total}
• 1 small cabbage {about 1 1/2 pounds}
• 1 T. olive oil or canola oil
• 2 smoked turkey tails 
• 1 large onion, chopped
• 4 c. (32 oz.) chicken broth
• 2 tsp. granulated sugar
• 2 tsp. Seasoned salt
• pinch crushed red pepper flakes {optional}
• INSTRUCTIONS:
• HOW TO COOK SOUTHERN COLLARDS & CABBAGE MIXED GREENS
• Prepare the cooking liquid: Heat olive oil in a large Dutch oven or stock pot. I used a stock pot. Sauté onion about 5 minutes until it is tender. Add chicken broth, sugar, salt, and crushed red pepper flakes the turkey tails and Bring to a boil; reduce heat, cover, and simmer for one hour . Or until you are done cleaning the greens.
• Now Wash & cut the collards: While the cooking liquid simmers, wash and cut the collard greens. Separate the collard leaves; place in a very large bowl or clean sink and cover leaves with warm water. Add 2 teaspoons salt to act as a scrubbing agent. Gently scrub the collard leaves with your hands and then rinse. 
• One at a time or stack em like I do 🤣, lay each leaf upside-down and spread out flat on a cutting board. Cut along each side of the spine in the center, cutting each leaf into two halves and completely removing the tough spine at the bottom of the leaf. Discard spines.
• Pile the cut collard leaves into several stacks and roll up each stack lengthwise. Slice each roll into 1-inch pieces, cutting the collard greens into ribbons.
• Cook the collards: Add collard greens to the pot and stir them into the cooking liquid. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 1/2 hours.
• Prepare & cook the cabbage:  While the collards cook, rinse the cabbage and chop it into shreds.  After the collards have cooked for 1 1/2 hours, add shredded cabbage to the pot and stir into the collards and cooking liquid.  
• Increase the heat to return the pot to a boil.  Once boiling, reduce heat, cover, and simmer gently for 30 minutes until cabbage is tender but not mushy.
• When done cooking transfer the greens to a serving bowl.
• Now you are ready to eat unless you are still waiting for that cornbread to come out of the oven.