BBC…Better Baked Chicken Part 2


3lbs+ chicken leg quarters skin on

1/2 bundle of cilantro chopped

3 tablespoons olive oil

1/2 cup lemon juice

Rick Hot & Spicy All Purpose Seasoning (Cajun)

sea salt

black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

3/4 cup of cherry tomatoes halved

Preheat oven 375 degrees.

In a small bowl mix together olive oil, lemon juice, All-purpose seasoning, garlic powder, cilantro and onion powder. Pour on top and bottom of chicken. Then season both sides with salt and pepper.

Bake for 45-50 minutes until no longer pink inside.

Faux Orange Chicken

**The only thing orange about this dish is the color courtesy of Goya!** Thus it being named Faux Orange Chicken. It has undertones of Mexican and Caribbean cuisine with a little spice. A very quick stir-fry to fix and beat the race against the sun.


3 lbs skinless, boneless chicken breasts diced

1 onion sliced

1 green bell pepper sliced

1 Serrano pepper finely chopped

1/2 bunch of cilantro chopped

1/2 a bar of Goya Pasta de Achiote Annatto Paste sliced

3 packages of Goya Sazon (Coriander & Annatto)

1/2 tablespoon turmeric

2 cups of water

1 tablespoon garlic powder

1 tablespoon onion powder

sea salt to taste

black pepper to taste

vegetable oil

Throw the chicken and vegetables in a large wok with vegetable oil on the bottom. Turn the stove on medium heat.


Cut the Pasta de Achiote Annatto Paste in half like this and slice it up. Save the other half for another meal.


Now combine all the seasonings including cilantro and toss so everything is thoroughly seasoned. Add the two cups of water.


As this dish simmers, periodically toss it to make sure the chicken and vegetables are cooked through.


I served with jasmine rice and sweet peas.



Garam Masala Scramble

This new twist on eggs was inspired by a Youtube video I watched a while back. A popular street vendor in India was making some amazing scrambled eggs. All I wanted was smell-o-vision at that point. I didn’t know what spices he used so I decided to use my imagination today. Thankfully, I have a very vivid one and knack for putting flavors together in my head based on what they individually taste like and the strength of the spice.


2 teaspoons of Garam Masala

2 dashes turmeric

2 dashes cumin

1 teaspoon paprika

1/4 teaspoon ginger

sea salt

1 teaspoon Rick’s Hot & Spicy All-Purpose Seasoning (Spicy blend)

black pepper

tomato chopped

onion chopped

2 cloves finely chopped

mushrooms chopped

3 eggs

1/2 Serrano pepper chopped

vegetable oil

Combine the eggs, mushrooms, serrano peppers, and onions in a bowl. Sprinkle sea salt and pepper to taste. Then add the garam masala, turmeric, cumin, paprika, ginger, All-purpose seasoning.

Whisk it all together.

On medium heat in a little vegetable oil fry the egg mixture. Add the tomatoes last.

I served with half an avocado on the side.

A Perfect Breakfast with Sizzle Steak


Sizzle Steak

Worcestershire Sauce

Rick’s Hot & Spicy All-Purpose Seasoning (Spicy Blend)

Onion powder

1 potato cubed

1/4th an onion chopped

Seasoning salt

2 eggs

1/2 an avocado sliced

6 cherry tomatoes halved

Red wine vinegar

1/2 a Serrano pepper finely chopped

Sea salt

Black pepper


Vegetable oil

Preheat oven 400 degrees. Season potatoes with seasoning salt and black pepper. Toss in a little vegetable oil. Bake with onions for about 35 minutes. Make sure they are soft.

Toss halved cherry tomatoes with a little red wine vinegar, avocado, sea salt, black pepper and Serrano peppers.

On medium heat, fry eggs sunny side up with sea salt, black pepper and paprika in vegetable oil.

On medium heat, place steak down in vegetable oil. Season top with a little worcestershire sauce, light sea salt, pepper, all-purpose seasoning, and onion powder. Let it brown. Then flip and season the other side with all but the worcestershire sauce. Let that side brown then serve. It’s a very delicious and refreshing meal. Also budget friendly!

Crispy Ranch Chicken


Chicken thighs

30 minute Ranch Marinade:

2 tablespoons minced garlic

2 tablespoons of Goya Adobe All Purpose Seasoning w/ Pepper/Pimienta

2 Tablespoon olive oil

2 Eggs

2 cups Ranch dressing

2 tablespoons oregano

sea salt to taste

black pepper to taste


Panko Breadcrumbs

Garnish with paprika

Whisk together all marinade ingredients in a bowl then transfer to a large ziplock bag. Marinade your chicken thighs for at least 30 mins.


Preheat oven 350 degrees. After 30 mins pour Panko breadcrumbs in a bowl. Skinside down press the chicken into the crumbs to create a crust on top. Sprinkle paprika over the crust after all thighs are coated. Remember to place that crusted side up in a pan.

Bake about 1 hour and 10 minutes.

Black Bean and Portobello Burger

**This is not a vegan dish. Egg is used to bond the patties.


2 lbs canned black beans

1/2 cup flour

1/2 cup breadcrumbs

1 cup Portobello mushrooms finely chopped

1 onion finely chopped

1/2 a green bell pepper finely chopped

1/2 a Serrano pepper finely chopped

1 egg

2 tablespoons minced garlic

1 1/2 tablespoons Rick’s Hot & Spicy All Purpose Seasoning (Cajun)

Sea salt

Black pepper

Vegetable oil


Miracle whip

Dijon mustard




Swiss cheese

Wheat hamburger buns

**I added an egg on mine because a great burger needs an egg on top. Address your concerns with Bobby Flay. 🤣🤣

Heat eye to medium. In a wok with a little vegetable oil, saute your mushrooms, onions, bell pepper and Serrano pepper. Sprinkle salt and pepper.

Wash and strain the black beans. Then mash them into a paste.

Strain the oil from the sauteed veggies and mix them with the beans. Add flour, eggs, cajun seasoning, sea salt, black pepper and breadcrumbs. Mix thoroughly.

It should be thick. Then form into round patties. On medium in vegetable oil, fry the side brown. Then flip gently and press down. Flip again and brown. Flip one more time and add cheese.

Heat the oven on warm and place your burgers. This is to keep them warm and further melt the cheese.

Again I added a fried egg because I need that in my life.

Scratch Chocolate Chip Pancakes

My youngest son Rocco’s favorite food to eat is pancakes. Day or night he always asks for them… Like EVERYDAY. Normally I fix him some Aunt Jemima pancakes and keep it moving. But this morning I was out of the mix and happened to have some baking powder. That’s while lying in bed I mentally did a quick inventory of my groceries. Then realized not only did I have all the raw ingredients but the time to do it. So I let him know today was his lucky day. To make it more special I decided to make him chocolate chip pancakes because well… he loves chocolate.


1 1/2 cup flour

1 teaspoon salt

1 tablespoon sugar

3 1/2 teaspoons baking powder

1 egg

1 1/4 cup *vanilla* almond milk

1/2 cup chocolate kisses

3 tablespoons melted butter

Whisk together dry ingredients first.

Then add the rest. Whisk together until well blended.

Set eye on medium heat. In a little vegetable oil fry and flip like you would a normal pancake each side to a golden brown with crispy edges.

Beef and Cannellini Bean Soup


1 beef steak

2 cans of Cannellini Beans

1 carrot diced

1/4 an onion chopped

1 potato diced

1 tablespoon minced garlic

1/2 a Serrano pepper chopped

1/4 cup red wine

1 tablespoon Rick’s Hot & Spicy All Purpose Seasoning (Cajun)



1 bay leaf

Sea salt

Black pepper

2 dashes Cayenne pepper

Vegetable oil

Equipment: Medium saucepan

Questions I sometimes face…

What do you do when you have 1 steak just sitting there but you don’t want to enjoy it by yourself?

Answer: Make a soup and have additional servings.

Saute the vegetables in vegetable oil, garlic, with a little sea salt and pepper

Slice the beef thin and add it to the veggies.

Once it begins to cook through add about 1/4 cup of water to create your beef broth. Sprinkle in paprika, thyme, bay leaf and cayenne pepper. I had some cheap red wine on deck so I put about 1/4 cup of it in too. 🤣

Once the beef has browned, add the Cannellini beans with their juice, cajun seasoning and the potatoes. Let simmer on medium high heat for 30 mins. Stir to ensure nothing sticks to the bottom periodically. Add water here and there so the beans don’t cook down.

Taste and add if needed sea salt and pepper.

Leftovers go in the fridge and my boys I’m sure will have at it… 😁🤣🤣

Almond Milk Chocolate Brownies


Makes 15 brownies

4 eggs

2/3 cup cocoa powder

2 cups flour

2/3 teaspoon baking powder

1 teaspoon salt

2 2/3 cups sugar

1/2 cup *vanilla* almond milk

1/4 cup melted butter

6 tablespoons vegetable oil

1 cup of chocolate kisses

FYI: The almond milk makes the brownies lighter and more of a cake consistency.

Equipment: 13 x 9 deep baking pan

Preheat oven 350 degrees. Mix dry ingredients first. Add in the rest and mix well. Grease pan to ensure the brownies don’t stick to the bottom. Bake for 35 minutes. Test middle with a toothpick to verify they are cooked all the way.

I had to give my youngest Rocco one asap because he was stalking out the entire process. 🤣

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