Recipes

Smoked Sockeye Salmon Salad

Ingredients:

1 small pack of smoked sockeye salmon

Lettuce

Tomato

1/2 of Avocado

Capers

Cucumber

Black olives

*Lightly season on top with 👇🏽

Olive oil

Red wine vinegar

Mirin

Sea salt

Black pepper

Garlic powder

And you’re done!

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YOU DO NOT NEED A BREADMACHINE!

Baking bread is like the oldest trick in the book. For some crazy reason in our technology driven age it has become as elusive as finding the Leviathan. Not that one would want to find this deep sea creature cause surviving the meeting has even less odds. Yet here we are with countless epic fail stories and people resorting to buying expensive equipment to do it for them.

As a young child I used to watch my father fail over and over again to make bread. The horror of burnt loaves! Imagine the despair of a super intelligent man who could work on submarines get served defeat time after time from a little ol’ loaf of malformed bread. I even told him why even bother they sell it in the stores. Just go buy it! Welp, after dang near the 25th time the bread finally came out right and it was well okay. Yeah…. just okay. It was nothing amazing or worth my tastebuds to remember. However, I feel I have redeemed our family name in regards to baking. I realized I could not overthink think the process. Remember people been making bread before we had blenders, food processors and that dang Breadmaker!! I believe the trick is allowing the time for the bread to rise and adding a Dutch oven to your kitchen arsenal.

My Italian Herb Garlic Bread

Ingredients:

3 cups of flour

2 teaspoons sea salt

1/2 teaspoon Active Dry Yeast

1 Tablespoon of McCormick® Perfect Pinch® Italian Seasoning

4 cloves of garlic chopped

1 1/2 cup of warm water

**Replacing your Breadmaker Equipment:

5-7 quart Enamel Coated Dutch Oven (I got mine from Walmart)

Mix all the ingredients in a large mixing bowl. It’s gonna stick together but look really stringy and messy. This is okay. You’re not looking for uniformity or a smooth beaten mixture. In fact don’t over mix the dough or the bread wont be as fluffy.

Your final mixed ratchet-looking dough is below. Remember, it will come together less is more.

Cover it with plastic wrap or a damp cloth for at least 8 hours at room temperature. I typically prep this a day before so I can bake for the next nights dinner.

After 8 hours your dough will have risen and will look like this. You will see nice little air pockets!! Super cool!

Preheat your oven 450 degrees. While it is heating up put some flour on a flat surface and powder your hands so the dough doesn’t stick to them. Dig the dough out the bowl and then punch it a few times.

Hee hee…

Ahem, yes… punch it a bit. Then shape it into a nice ball like this.

Cover the dough with the plastic wrap until the oven is heated and ready.

You will put the bread AS IS in the Dutch oven. The dough shouldn’t stick to the enamel so you don’t have to line with oil or whatever. If you are not using a non-stick oven then add olive oil or parchment paper on the bottom of the pot. Bake for 30 minutes COVERED. Then REMOVE the top and put it back in the oven. Mine looked like this after 30 minutes.

***PAY ATTENTION***

Now…this is the final stretch for you. Depending on your oven it may take roughly 7-15 minutes to get that golden color. I set my oven timer on 7 mins initially. Checked it. Nope! 3 mins more. Nope and finally 3 mins again. Yes it’s perfect!

Remove it from the pot on to a cutting board.

Slice it and spread some butter or olive oil. It’s whatever you want to do at this point!

I made pot roast that night so it was super useful at sopping up juices from it! The finished product looks so unbelievably sexy I tell ya. The herbs and garlic really shine through in this recipe! I mean you can really taste them! The crust is crispy and the bread moist and fluffy!! I guarantee your family will love it. I know my boys did!

**Peep Lil Rocs stalker hand**

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Stewed Chicken

Ingredients:

4 lbs chicken thighs

1 can tomato paste

1 cup chicken broth

1 cup cilantro chopped

1 onion sliced

1 green bell pepper sliced

1/2 of yellow bell pepper sliced

3 potatoes cubed

1 bay leaf

1 serrano pepper finely chopped

Zahtar seasoning

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

sea salt

black pepper

onion powder

garlic powder

olive oil

Preheat oven 400 degrees.

Combine chicken, cilantro, vegetables and olive oil in a pot. Season liberally. Heat on medium and lightly brown outsides of chicken.

Once the chicken has browned add potatoes, tomato paste, bay leaf and chicken broth. Stir thoroughly.

Bake for 45 minutes and then serve over rice.

Easy Chicken Alfredo

Ingredients:

2 lbs chicken strips cut into cubes

1 can of large black olives halved

1 bundle of spinach

2 cups broccoli

2 jars of Newman’s Own Roasted Garlic Alfredo

2 tablespoons chopped garlic

1/4 cup whipping cream

1 Roma tomato diced

2 lbs Fettuccine noodles

Italian Seasoning Blend

1/2 cup white wine

Sea salt

Black pepper

Olive oil

*Makes a large batch

Chop up the vegetables and set them aside.

Season chicken with Italian seasoning, sea salt, black pepper and chopped garlic. On medium heat, saute chicken and olives in white wine and olive oil in a large wok.

Add broccoli once chicken is cooked through. Continue to saute.

Add alfredo sauce, spinach and whipping cream. Stir and let spinach cook down. Sprinkle more Italian seasoning, salt and pepper to taste.

Lastly cut down heat to low. Add tomatoes last. Simmer for 3 minutes.

Serve over noodles or combine in a large pot with noodles and toss.

Spicy Baked Tilapia … It’s hot!!

Ingredients:

10 filets of tilapia

1 onion sliced

1/2 a green pepper sliced

1/2 a yellow pepper sliced

1/2 a red pepper sliced

1 Serrano pepper finely chopped

1 bunch of cilantro chopped

2 stalks celery sliced

1 roma tomato sliced

Louisiana Cajun Seasoning

paprika

onion powder

cayenne red pepper

black pepper

sea salt

chopped garlic with juices

Olive oil

Brush tilapia with olive oil.

Mix the chopped vegetables and cilantro in a separate bowl.

Sprinkle seasoning over top of fish liberally. Now for the cayenne pepper… imagine you are crop dusting the fish. This is so you aren’t putting too much per fish. Remember your serrano peppers will take over the heat aspect.

Preheat oven 400 degrees. Cover the fish in vegetables and chopped cilantro. Sprinkle over chopped garlic.

Bake 20 minutes.

Serve over rice.

Crock-Pot Roast Beef

Ingredients:

1 beef chuck roast

1 onion sliced

3 carrots sliced

1 green pepper chopped

3 star anise** secret ingredient👈🏾

1 large potato diced

1 bunch of cilantro chopped

2 tablespoon fresh ginger chopped

sea salt

onion powder

black pepper

garlic powder

Paprika

Rosemary

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

3 tablespoons flour to thicken

Equipment: Crock-Pot

Combine all meat and veggies in a crock pot on high. Cover with water. Season liberally and allow to cook for 8 hours.

After the 8 hours break the meat apart. Shouldn’t be hard at all. Taste and add more seasoning to your preference and flour to thicken the broth. Cook for 30 more minutes then serve with rice.

Lover Boy Brownies

I made this dessert for my beloved as a surprise since he was coming in town tonight. I put a lot of love in them man. Like wow…They are literally the best brownies I ever made.

Ingredients:

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 tablespoon vanilla extract

1/4 cup melted butter

6 tablespoons vegetable oil

1 cup of chocolate kisses

1 oz unsweeted baking chocolate bar chopped

1/2 cup walnuts chopped

Frosting:

2 packs 8 oz cream cheese packages softened

1 tablespoon vanilla extract

1/4 cup cocoa powder

1/3 cup convection sugar

3 tablespoons almond milk

Sliced strawberries to garnish on top

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 about 45 minutes. Test middle with a toothpick to verify they are cooked all the way.

For the chocolate cream cheese frosting make sure the cream cheese has softened. It will be super easy to beat together. Mix cream cheese, vanilla extract, and confection sugar in a small bowl. Beat until frosting is a smooth consistency.

Spread over top brownie. Use all of it!! 🤣 Then take the sliced strawberries and spread all over.


P.S. He loved it… 😍

BBC…Better Baked Chicken Part 2

Ingredients:

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.

Ingredients:

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.

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

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

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

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I served with jasmine rice and sweet peas.

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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.

Ingredients:

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

Ingredients:

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

Paprika

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!

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