Wednesday, November 23, 2016

Chicken Oyster & Mushroom Pasta





Cook your pasta according to packaged directions. Preheat your oven to 350 degrees. Add a inch of water in a baking dish. Put your cleaned oysters int baking dish with the water and bake in the oven for about 25 minutes or until they open; set aside. Heat a pan on medium high heat and add some butter and oil. Season your diced chicken breasts, sun dried tomatoes, and sliced mushrooms with salt and pepper. Cook for about 7-10 minutes or until there is no pink inside your chicken. Add your shucked oysters, some cream cheese, parmesan cheese, and a little bit of milk, to the pan and cook while stirring for about 5-7 minutes or until your sauce has reached a nice consistency. Plate your noodles and top with your chicken mixture, season to taste with salt and pepper, garnish with some fresh parsley and enjoy!

Smoked Brisket





Season your brisket liberally with salt, pepper, smoked paprika, onion powder, and garlic powder. Fire up the grill and cook your brisket for about 5 hours on a low flame until it reaches a internal temperature of 200 degrees. Let it rest for about 5 minutes before slicing, enjoy!

Saturday, November 19, 2016

Creamy Capellini Carbonara





Cook your angel hair pasta according to packaged directions. Heat a pan on medium high heat add butter and cook some bacon until al dente, chop your bacon into bits then set aside. Heat another pan on medium high heat and add a little cream of chicken soup, your noodles, bacon bits, cream cheese, and parmesan cheese, mix well for about 3-5 minutes or until your cheese starts to melt. Add some egg yokes, season with salt and pepper and continue to cook while stirring for about 3-5 minutes or until your pasta has reached a nice saucy consistency. Plate and garnish with some fresh chopped parsley and enjoy!

Friday, November 18, 2016

Seared Salmon With Cilantro Crema





Mix some sour cream, fresh squeezed lime juice, and chopped cilantro until smooth in a food processor and season with salt and pepper. Heat a pan on medium high heat and add lots of butter, season your skinless salmon with sea salt and fresh ground pepper. Cook your salmon for about 7-12 minutes on both sides or until cooked through (depends on size). While cooking tip your pan up at an angle and constantly spoon the melted butter over top of the salmon as it cooks (this is called basting). Plate your salmon, spoon over your sauce and enjoy!

Smoked Honey BBQ Wings


Fire up the grill then lets make the sauce. In a large bowl mix together some ketchup, honey, vinegar, molasses, liquid smoke, lawry's season salt, pepper, and smoked paprika. Spray your grill with some non-stick spray. Toss your wings into the sauce to coat and use some tongs to take out the wings, shake off the excess, and place on the grill. Grill your wings for about 30-40 minutes or until there is no pink inside occasionally turning and brushing your wings with more sauce. Enjoy!

Thursday, November 17, 2016

Chipotle Chicken Cordon Bleu


Butterfly your chicken breasts then season well with chipotle seasoning. Place your chicken on the counter and cover with plastic wrap. Beat your chicken pretty flat with a mallet, remove the plastic wrap then place pieces of thinly sliced ham, and sliced swiss cheese on top of the chicken. Roll your chicken tightly with the ham and cheese inside and wrap tight with some string. Grab two bowls and in one bowl make an egg wash and in the second bowl add some corn meal and season well with some cajun seasoning. Coat your chicken rolls in the egg wash, then coat it with the seasoned corn meal and set aside. Heat a pan on medium high heat and add some oil. Preheat your oven to 400 degrees. Sear your chicken on all sides to get a nice brown color then pop it in the oven for about 7-10 minutes. Let it rest, then slice and enjoy!

Sausage & Ground Beef Meatloaf


Using a food processor finely pulse some carrots, onions, red peppers, and green peppers. Mix this together in a bowl along with some uncased broken Italian sausage, ground beef, salt, pepper, minced garlic, rosemary, smoked paprika, chili paste, bread crumbs, one egg, and one packet of onion soup mix. Mix well with your hands and form into a loaf. Place your loaf on a non-stick baking dish and preheat your oven to 325 degrees. Now lets make your sauce. In a bowl mix together some brown sugar, ketchup, tomato pesto, and BBQ sauce. Brush your sauce all over the top and sides of the loaf and bake in the oven for about 1 1/2 to 2 hours or until the center reaches 155 degrees with a oven thermometer. Enjoy!

Wednesday, November 16, 2016

Deep Fried Oysters



Crack 2 eggs in a bowl, in another bowl mix together some flour, corn starch, lots of seafood seasoning, and smoked paprika. Coat your oysters with the egg wash, then coat the oysters with the flour mixture, set aside and let it rest. Heat a pot on medium high heat and add lots of oil 2 inches up into the pot. Deep fry your oysters for about 3-5 minutes or until they turn a nice golden brown color. Enjoy!

Saturday, November 12, 2016

Peppercorn Ahi Tuna With Buttery Spinach



Heat a pan on medium high heat and add some oil & lots of butter. Saute lots of spinach for 3-4 minutes while stirring and seasoning to taste with salt and pepper. Take out and set aside. Add a little more oil and butter to the pan. Toss in lots of peppercorns and let them cook for about 5 minutes until they start popping and become a little soft. In the meantime season your ahi tuna steak with salt and pepper. When your peppercorns have softened spread them around the pan evenly, then gently set your tuna steak on top of them and turn your steak so it can be coated with the peppercorns. Sear your tuna steak on all sides for about 3-4 minutes to achieve a nice char as your peppercorns adhere to the steak. When your tuna steak is done charring, take it out and let it rest for about 3 minutes then thinly slice it, plate it like so and enjoy!

Friday, November 11, 2016

Curry Lemon Chicken & Potatoe Bake



Preheat your oven to 350. Spread lots of butter all around some baby potatoes, season with salt, wrap them in foil individually then bake in the oven for about 35-45 minutes. When your potatoes are done take them out and set aside (leaving them in the foil). In a bowl mix together some chicken stock, fresh squeezed lemon juice, thai yellow curry paste, and corn starch; set aside. Heat a pan on medium high heat and add some oil. Season your chicken with salt, pepper, and rosemary & or thyme. Pan sear your chicken for about 5 minutes on all sides so it gets that nice brown char on the outside. While your chicken cooks heat a pot on medium high heat and add your stock, stir continuously until it reaches a nice sauce consistency. When your chicken has received a nice char transfer to the baking dish. Pour your stock into the dish, top with some fresh lemon slices, and some goji beries. Remove your potatoes from the foil, toss those in with your chicken and bake in the oven for about 6-9 minutes or until there is no pink inside your chicken. Enjoy!