Tag: healthy

Lemon Pepper Chicken

Ingredients:

2 lbs of split chicken breasts

garlic powder

sea salt

1 lemon

black pepper

1/2 cup of chopped fresh cilantro

1/2 cup of olive oil

Goya Adobo All Purpose Seasoning

1/4 cup of Mirin (Japanese sweet rice wine)

Preheat oven 350 degrees. While it is heating up put all the chicken pieces in a large mixing bowl. Pour in olive oil and Mirin. Next roll a lemon back and forth on your counter applying pressure. This will make it easier to squeeze the most juice from it. Cut it in half and squeeze both halves all over the chicken and toss them with spatula. This is to make sure the chicken has been coated evenly. Then place chicken on a non-stick pan pour any left over juice over the meat. Season each side to taste with garlic, pepper, sea salt, and Adobo. I was very liberal with it. Lastly sprinkle the chopped cilantro over top the each chicken breast and garnish with the two halves of lemon.

I set my timer for 45 min to start. Keep in mind my chicken breasts were huge like OMG thick pieces! (Dang mutant chickens) After the 45 mins I checked it by cutting it with a knife and gave it 10 more mins and it was done. So you may have to adjust time based on if you have thinner/thicker pieces. It was moist, flavorful and best of all NOT overcooked!

**I say this cause no matter how good you season chicken breast if you overcook it and it’s dry everyone’s going to think it’s trash. Lmaooooooo sorry but it’s true…

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Fish Stew

So this was my first try at making a fish stew. Now I’ve heard rumors about it won’t be a good fish stew without having shellfish and the like in it. I feel that this is false. I think that you can actually make a very good fish stew without having unclean meats in it. I set out to prove my points. This time I decided to definitely bring out the big guns and by the big guns I mean spices that are just out of this world. They can seriously can turn a cup of poop into I don’t know a great mousse. Wait… What??

Wow… I just got the visual on that one but you get what I mean. LOL.

So I decided to let the food do the talking. Let’s get these fresh vegetables popping, a great meaty fish, and power spices like anise and cumin to have a unique flavor.

Ingredients:

32 ozs of Pacific whiting fillets sliced in 1 inch cubes

2 cans of chicken broth

Sea salt and pepper to taste

2 tablespoons of paprika

2 cans of stewed tomatoes

1 teaspoon of cumin

1 onion chopped

1 leek sliced

2 bay leaves

8 cloves of garlic chopped

8 red potatoes chopped 1 inch cubes

1 green pepper chopped

3 star anise

1 jalapeño sliced

2 packs of Goya Sazon

Water 3/4 filled in a stock pot

Now one of the best things about this recipe is the fact that once you throw everything in the pot you are pretty much done!! Go have a glass of wine and sit down some where. The most work of this recipe is honestly just the prepping and chopping the vegetables and fish. You set the heat on medium-high. Combine all the ingredients in a stock pot and then let it cook for about an hour and a half. As the meal is cooking make sure to taste it! You may make some adjustments adding a little more. I tasted and stirred periodically. Just added a little salt and pepper while I was watching Netflix. 😂

Warning:

*** DO NOT remove the skin or you will have shredded pieces of fish all throughout the stew. ***

FYI: Goya is my freaking favorite. I would have added fresh cilantro but I ran out. Sorry didn’t feel like driving back out. 🤷🏽

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Chicken and Cabbage

Okay so what inspired me for this recipe? Meh… is just the fact that I think I don’t eat enough cabbage LOL. Yeah there was nothing profound about it. I just was on a big timecrunch because I had gotten off work a bit later and still had to go grocery shopping, cook dinner all before Sabbath. So while I was at work I compiled my grocery list to cut down on the shopping time. Then came the big question what do I do with those boring chicken strips that have unthawed in the sink? 🤔

Hmm… Time…time..

Got it!

A quick sautee with vegetables and rice boom! So here’s the recipe.

Ingredients:

2 lbs chicken strips cut into inch chunks

1/2 a red onion chopped

8 cloves of garlic halfed

1 jalapeño chopped

3 carrots sliced

1/2 head of cabbage sliced in strips

1 cup of sliced mushrooms

3 tablespoons tumeric

Sea salt and pepper to taste

1/2 can of chicken stock

1/2 cup of Mirin or a white wine you have handy

olive oil

1 cup of water

Add olive oil liberally to coat bottom of wok on medium heat. Add garlic, red onions, carrots and jalapeños. Stir and let cook for about 3 minutes. Then add chicken and Mirin. Begin adding salt and pepper to taste. Stir occasionally. Cook until chicken is halfway done. Then add cabbage, mushrooms, chicken stock, water, tumeric, and stir. Mix the ingredients well. Then leave to simmer 20-25 mins. Stir occasionally. Again add salt and pepper. Once the cabbage has cooked down and the chicken is cooked through you can serve. I paired it with rice and that was a win!

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Granola Bars from the crib?

Well its easy to make y’all. Dont get all caught up on dramatics with this one. All you need to have is all the stuff you want to eat in a granola bar plus oats. My foundation was a peanut butter/honey to hold it together. I use like a 1/4 cup of butter or a stick of butter. I just medium 3 cup of peanut butter, butter, a half a cup of honey. In a saucepan. Then I added all the raw mix to the bowl.. so there was cranberries, raisins, chocolate kisses, 3 cups of Oats, walnuts, hemp protein powder, ground flax, and almonds. Mix them together. It sticks and place in a pan and spread out flat Mash together with your hands. Then bake for 25 minutes at 350 degrees. Then I put mine in a freezer before putting it in a frigerator just to harden it faster. Now I’ve cut it into bars and wrapped so that I can distribute.

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Pinto Beans

So pinto beans are actually one of my favorite kinds of beans. They’re very versatile as far as flavoring goes. A lot of people put ham in their pinto beans to flavor it. I don’t eat pork anymore due to dietary laws so I had to figure out new creative ways to flavor my favorite beans. This time around I wanted to give them a more bolder flavor. I don’t want to bore you with a step-by-step process. I mean it’s pretty simple you wash the beans. Finely chop up some onion and fresh garlic and sautee with sea salt and black pepper. Once those are browning go ahead and add the pinto beans stir them around. Add about an inch of water above the beansh. Lastly add a Maggi seasoning cube. Put in about a teaspoon of tumeric and of cumin. Add more salt and pepper to taste and let it cook down. It’s super fast and super easy and they’re pretty much done in about maybe 15 minutes at the most. 👌🏽

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