Enjoy a moment or two
Ingredients:
2 lbs Turkey legs
3 carrots chopped
2 potatoes chopped
cherry tomatoes
Juice from one lemon
fresh thyme sprigs
McCormick Grill Mates Montreal Chicken Seasoning
paprika
black pepper
sea salt
2 tablespoons chopped garlic
1 chicken bouillon cube
1 cup water
*garnish with 1 lemon
Set the crockpot to high. Season the turkey legs with the above list and put everything in. Let it cook for up to 4 hours or until the meat is tender.
Ingredients:
2 lbs fish fillets
*Rick’s Blackened Seasoning Blend* or another of your choice
2 lemons
green onions chopped
chili powder
avocado oil
Preheat oven 350 degrees. Drizzle avocado oil over fish and juice from one lemon.
Season liberally with Rick’s Blackened Seasoning Blend and chili powder. Garnish with diced green onion and lemon slices.
Bake for 20 minutes.
Rick’s Hot & Spicy All Purpose Seasoning info because he is that guy!!
Types of Seasonings:
Mild, Combo, Spicy, Cajun, 4in1, 5n1, House, Rick’s Brown Sugar Treat, Alln1, Blackened Seasoning Blend
(4in1 combines mild, combo, spicy, cajun) (5in1 combines mild, combo, spicy, cajun)
Text: 254-247-5791 rm022007@yahoo.com
Ingredients:
2 lbs ribeyes (I sliced mine in half)
green bell pepper
onion
Suya Kabob spice
salt
black pepper
onion powder
olive oil
Equipment: Cast iron skillet
Preheat oven 400 degrees. Season to ribeyes liberally with the Suya spice rub. Sprinkle salt, pepper and onion powder.
Cut up the vegetables and set aside.
On medium heat, sear both sides of the steak in olive oil to lock in the juices. Add bell pepper and onion.
Bake 15 minutes in the oven. I paired with yellow rice and vegetables for a quick and easy dinner.
Ingredients:
8 oz Baby Bella mushrooms sliced
1/4 cup green bell peppers diced
1 cup cherry tomatoes halved
1 yellow onion chopped
1/2 zucchini diced
4 cloves garlic chopped
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons Chinese Five Spice
Sea salt
Black pepper
Vegetable oil
*cilantro for garnish
For Perfect Quinoa:
Equipment: Rice cooker
1 cup quinoa
2 cups water
Vegetable oil
Grease the bottom of rice cooker pot. This will make sure the quinoa does not stick to the bottom. Set it and forget it. Once it’s ready put it off to the side because you will stir fry it later.
On medium heat, begin to saute the garlic, onions, bell peppers, zucchini and tomatoes in vegetable oil. Sprinkle with salt and pepper. Once the onions have started to brown add in mushrooms, soy sauce, five spice and sesame oil. Continue to toss for a couple of more minutes.
Lastly combine all the quinoa you made in the rice cooker with the vegetables. It will absorb the fluids so add a little more vegetable oil to stir fry it into your dish. Sprinkle a little more salt and pepper to taste.
This was prepacked for my lunch. I added cilantro as a garnish and a side of avocado.
Ingredients:
1/2 lb Turkey Pastrami (sliced to 10 or thickest cut) diced into cubes
3 cans Great Northern beans
1/2 sweet onion diced
2 carrots diced
1 celery stalk diced
3 garlic cloves chopped
1/2 bundle Kale sliced
2 chili’s *for spice*
1/4 cup white wine
1 tablespoon thyme
1 tablespoon fennel seed
2 tablespoons chicken bouillon
1/4 cup almond milk
1 teaspoon ground cloves
3 tablespoon cajun seasoning
1 tablespoon sea salt
1 tablespoon black pepper
Palm oil
Equipment: Small stock pot
On medium heat, sautee onions, carrots, garlic, celery in fennel, thyme, chilis, cloves, salt, pepper and 1 tablespoon cajun seasoning in palm oil. Add 1/4 cup water and stir. Then add in Pastrami with white wine and continue about 5 minutes.
Note: the reddish color comes from the palm oil
Take off the stove and fill with water, stir in drained beans, and chicken boullion. Continue to stir and let boil an hour. Add kale and let boil another hour on medium heat.
Pour in almond milk and 2 tablespoons of cajun seasoning. Let simmer on low for 10 mins. Taste to make sure you dont need anymore salt or pepper. It should look creamy like this when you are finished.
TalBakes 