Crockpot Lemon and Thyme Turkey Legs

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.

Blackened Fish

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

Suya Ribeyes

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.

20190523_203228.jpg

Five Spice Vegetables and Quinoa

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.

Turkey Pastrami and White Bean Soup

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.

20190327_221238.jpg

 

 

Mahi Mahi with Linguine and Butter Sauce

Ingredients:

2 lbs Mahi Mahi fillets

2 eggs

1 1/2 lbs linguine noodles

breadcrumbs

2 sticks butter

3 tablespoons garlic

1 tablespoon chicken bouillon

Juice from 2 lemons

1 cup white wine

black pepper

dill

sea salt

oregano

olive oil

Preheat oven 425 degrees. In a large bowl, break 2 eggs and then season the top of the fillets with sea salt, oregano and black pepper. Place the seasoned side down in bread crumbs and then season the other side. Flip it so both sides have been battered.

Place in a pan and bake for 25 minutes until a golden brown.

In a saucepan, fry garlic in a little olive oil on medium heat. Then combine wine, butter, chicken bouillon, flour, dill and lemon juice. Whisk and let simmer on low. You can add a little salt but may not need it. Just taste it before adding.

Boil the linguine noodles and make a salad.

Place noodles on the bottom, Mahi Mahi on top and the cover with butter sauce.

Chicken Breast with Tomato Sauce

Ingredients:

2 lbs chicken breasts

1/2 cup wine

3/4 cup olives

1 can diced tomatoes

1 can tomato paste

1/4 cup buttermilk

6 cloves garlic chopped

Oregano

Basil

Garlic powder

Sea salt

Black pepper

Vegetable oil

In a large bowl, season chicken breasts on each side with basil, oregano, sea salt, garlic powder and black pepper.

Chop the garlic cloves.

On medium heat, sautee the garlic in a little vegetable oil.

Add the chicken breast and start flipping until they are almost cooked through. Note if you have thinner cuts it will be a lot faster.

Finally add wine, paste, buttermilk, diced tomatoes and olives. Stir and toss until the sauce has mixed well. Allow to simmer on low. Sprinkle more salt, basil, oregano and black pepper to taste. Simmer for about 5 minutes or until chicken breast cooked through.

I served with a simple salad.

Chili Lime Wings

Ingredients:

3 lbs chicken wings

salt

olive oil

chili powder

2 limes

garlic powder

cilantro

black pepper

Preheat oven 400 degrees. In a large bowl toss the wings in olive oil, lime juice and seasonings. Squeeze juice from limes all over the chicken. Then zest the limes. Chop up fresh cilantro and add it in.

To make it pretty I put some lime slices over top. Bake for 35-45 minutes until done.

Beef Egg Foo Young

Ingredients:

Egg Patty:

1 lb beef thinly sliced

10 large eggs

1 carrot thinly chopped chopped

1 bundle of green onions chopped

1 yellow onion thinly chopped

1 cup cabbage sliced

2 tablespoons soy sauce

*2 tablespoons Hoisin sauce (this was used to replace oyster sauce)

1 teaspoon of fish sauce

3 cloves garlic chopped

sea salt

black pepper

vegetable oil

Gravy:

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon beef paste

2 tablespoons flour

sea salt

black pepper

2 cups of water

Here’s the fish sauce I used. It contains no shellfish and is made from anchovies. So it’s clean. lol

This was my first time making this and boy I give a lot of respect to those take restaurants. It’s not as easy as it looks. On medium heat, cook the beef in a little vegetable oil. Season with salt and pepper to taste.

Once it is cooked through drain and put in a large mixing bowl. Mix all the egg patty ingredients.

Set the stove on a little lower than medium. Use a 1 cup measuring cup to scoop out the mixture. Fry the side until golden brown in vegetable oil. Flip fry the other side and remove from the heat.

In a sauce pan on medium you will make the gravy. Combine all the gravy ingredients and as it is cooking constantly whisk until it thickens up. Season with salt and pepper to taste.

Serve over rice with gravy.

Blog at WordPress.com.

Up ↑