Cajun Pasta with Chicken Sausage and Chicken

CAJUN PASTA (CHICKEN SAUSAGE & CHICKEN)

WHAT YOU'LL NEED:

1 Box Whole Wheat Penne (or regular Penne if you prefer)
1 Head Broccoli chopped small
2 Bellpeppers (1 red, 1 yellow)
1 small can Tomato paste
1 1/2 cups Heavy Cream
1 Pound Chicken Sausage (chopped small)
1 Pound Chicken Breast (chopped in bite sized pieces)
3 tblspoons Parsley
Old Bay Seasoning (add to your liking)
2 tablespoons Onion Powder
3 tablespoons Minced Garlic (or more if you're like me)
2 cups grated Parmesan
1 teaspoon of EVOO (extra virgin olive oil)
2 tablespoons of Unsalted butter
Dash of Cayenne (not much)
Salt N Pepper to taste

DIRECTIONS:

1. Cook Pasta according to package directions. Transfer pasta to a bowl. Cook Broccoli in remaining pasta water for 5 minutes. Transfer to same bowl as pasta. Set Aside

2. Heat up EVOO on Med. Heat. in a large deep pan. Season chicken pieces with Old Bay (about 2 tablespoons), Garlic Powder, Salt N Pepper.

3. Saute' Sausage and Chicken in EVOO until no more pink shows. Transfer to a seperate bowl.

4. In remaining EVOO, saute' garlic and Bell Peppers (5 minutes)

5. Add in Butter and Tomato Paste, Stir until smooth. Simmer for 5 minutes.

6. Whisk in Heavy Cream and other spices (More Old Bay, Parsley, Salt N Pepper, Cayenne). Simmer for 5 minutes

7. Return Pasta, Meat, and Broccoli to pan. Fold all ingredients until well mixed. Taste and Adjust seasoning to your liking.

8. Add Parmesan cheese and stir until well incorporated.

9. Serve Hot!

Chicken & Sausage Gumbo

CHICKEN & SAUSAGE GUMBO

WHAT YOU'LL NEED:

• 1 tablespoon plus 1/2 cup vegetable oil
• 1 pound smoked sausage, (I used andouille) chopped in 1/2 inch pieces
• 2 chicken breasts & 3 chicken thighs, skin removed
• 1 tablespoon Creole seasoning, ( I made my own, recipe follows)
• 1 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers (green & red)
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 3 bay leaves
• 9 cups chicken stock 
• 1/2 cup chopped green onions
• 2 tablespoons chopped parsley leaves
• 1 tablespoon file powder

DIRECTIONS

In a large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 5 to 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Creole Seasoning and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool. Set aside.

Combine the remaining 1/2 cup oil and the flour in the same pot over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 50 minutes. (Taste and adjust seasoning as necessary)

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the top.

Remove the pot from the heat. Using a slotted spoon, remove the chicken from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin (if any). Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Serve over WHITE RICE

CREOLE SEASONING:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon old bay

Hoisin Ginger Wings (Roasted not Fried)

This is a simple recipe and gives you a delicious alternative to frying.

HOISIN GINGER WINGS

WHAT YOU'LL NEED

8-12 wings (whole)
1/2 cup minced scallions
1/3 cup hoisin sauce,
2 tablespoons butter
1 tablespoon of minced garlic
2 tablespoons honey
2 tanblespoons grated ginger,
3/4 teaspoon sesame oil.
Red Pepper Flake (to your taste)

Salt and Pepper

DIRECTIONS

Pre-heat over to 375 Degrees

1. Season wings with Salt and Pepper (I prefer seasoning salt) and roast for 1 1/2 hours (draining fat off periodically. 
2.  Place wings on wire rack (for oven) and roast another 30 minutes (until wings are crispy)
3. Heat up all ingredients (minus scallions) in sauce pan over medium heat. Stirring periodically.
4. Take off stove and toss sauce, scallions and wings in a large bowl. Make sure wings are evenly coated.
5. Plate and Serve.

This wing recipe is so simple to follow. I'm sure it will be a crowd pleaser.  I served this with mixed vegetables and seasoned rice but trust that these are a meal all on their own.

Until Next Recipe

Happy Cooking!

Rigatoni Bolognese with Spinach and Sweet Peas

RIGATONI BOLOGNESE

If you're on a diet, this recipe is not for you! lol. This dish is packed with rich heavy cream, tomatoe sauce and other deliciousness. If you want to learn how to make this, then you should keep reading.

WHAT YOU'LL NEED:

1/2 lb of sweet italian sausage (no casings)
1/2 lb of lean ground beef
1 box Rigatoni
1 bag of frozen peas (thawed)
2 cups of raw spinach
1 cup of parmesan cheese (or more if you like)
1/2 white onion (minced fine)
6 cloves of garlic (minced fine)
2 stalks of celery (minced fine)
3 carrots (chopped small)
2 tblspns Extra Virgin Olive Oil
1 64oz can of crushed tomatoes
1 small can of tomato paste
1 1/2 cup of heavy cream
2 tspns of sugar
1 tblspn oregano
1 tblspn parsley
1 tblspn thyme
1 tblspn basil
1 teaspn red pepper flake
1/2 teaspn nutmeg
salt and pepper to taste

DIRECTIONS:

Prepare pasta as stated on the box (al dente). Set to the side and reserve a few tblspns of starchy water

1. In a large sauce pan, heat up olive oil, once hot (and oil is swirling) add onion, garlic, carrot, and celery. Saute 5-7 minutes or until vegetables are translucent and tender. (high heat)

2. Add meat to the mixture (the pork and beef). Cook until no pink is visible. Drain the excess oil.

3. Add the heavy cream and turn heat down to medium. Add in nutmeg and simmer for 1 hour or until cream thickens and mostly disappears.
COOK'S NOTE: This step is optional- I wanted my sauce a little thicker, so before I added the heavy cream, I added 2 tspns of flour to the meat mixture, stirred it in until it disappeared and then added the heavy cream. 

4. Next add in the tomato paste, mix well. Add in the crushed tomatoes, stir well. Add in the rest of the seasonings. Simmer on low for 45-50 minutes. Stirring occasionally.

5.  Add in peas and simmer for 5 minutes or until peas are warmed in sauce.

6. Cut off heat, stir in pasta and reserved water. While dish is still hot, mix in spinach and keep stirring until spinach is completely wilted.

7. Serve hot and top with parmesan cheese as last step.

There you have it ladies and gents! My version of Rigatoni Bolognese. It's super delicious and worth the time. 

Until Next Post,

Happy Cooking

Seafood Mac N Cheese

SEAFOOD MAC N' CHEESE

This decadent dish combines all my favorite things! Pasta, seafood and cheese. Super yummy, super delish. Everyone will be singing your praises

WHAT YOU'LL NEED:

• Salt and ground pepper
• 1 pound elbow macaroni
•  4 tablespoons butter
• 1/2 medium onion, finely chopped
•  3 garlic cloves, minced
• 1/3 cup all-purpose flour (spooned and leveled)
• 3 cups whole milk
• 1/8 teaspoon ground nutmeg
• 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
• 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, Gruyere, and Gouda
• 1/2 block of velveeta cheese 
• Additional spices (garlic powder, thyme, paprika) to taste

DIRECTIONS:

Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.

While pasta is cooking, melt butter over medium in a large saucepan. Add onion and garlic to pan; cook until softened and almost translucent, 5 to 8 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg. Add additional spices to taste. Fold in Cheese (reserving half a cup for topping) until all is melted and sauce is thick and creamy.

Remove pan from heat. Fold in seafood and macaroni; transfer to a shallow 4-quart baking dish. Sprinkle the remaining amount of cheese over top. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving. 

This can be served as a side or a main dish. But it is very rich so it's best served alone!

Shrimp and Grits

SHRIMP & CHEESE GRITS

This is a super simple dish. I made this on Friday, I was definitely craving it. This is my take on a Carolina classic.

HERE'S WHAT YOU'LL NEED:

1 pound of Shrimp (cleaned and de-veined)

1 teaspoon of cornstarch

1/2 teaspoon of vinegar (white)

1/4 cup of chopped parsley

1/4 cup of chopped scallions

The juice of two lemons

6 strips of bacon (chopped small)

1 teaspoon of sugar

6 cloves of garlic (chopped very fine)

Salt And Pepper to Taste

GRITS 

1 cup of grits

2 cups of water

4 oz butter

2 cups of whole milk

Half a bar of Velveeta

Salt and Pepper to taste

DIRECTIONS:

To cook grits, follow the directions on packaging (replacing 2 cups of water with milk). Add butter to the liquid before adding grits. Once grits are almost done, add cheese, salt and pepper.

SHRIMP

In a medium sized skillet, Cook bacon until crispy. Remove bacon and keep reserved bacon fat. Add garlic and saute'.  Mix cornstarch in water to make a slurry. Pour slurry into reserved bacon fat. Simmer until slightly thickened. Return bacon to skillet, add in lemon juice, vinegar, sugar, and salt and pepper. Add in shrimp. Cook until pink. Lastly add in parsley and scallions. Cook on medium hear for 10 minutes.

SUPER SIMPLE!

I hope you guys like my take on this southern staple. Let me know what you think. You can add other spices and omit some, but this is just the perfect mixture for me,

Ham and Veggie Fried Rice

Ham & Veggie Fried Rice

Happy Wednesday Foodies!!

I hope this week has been kind thus far. 

On Fridays, I like simple quick meals but I want them to be GOOD! This is the time that me and hubby really have time to catch up on our weekly shows together. I like to have a delicious meal to accompany that quality time.

He actually made the suggestion to make this all inclusive meal (veggies, carbs, meat). I have made it before but he ALSO made the suggestion to add broccoli, which I was adverse to in the beginning but glad I ended up taking his suggestion. 

What You'll Need:

1 ham steak (diced in cubes)
3 carrots (diced in small cubes)
3 celery stalks (diced finely)
1 cup of scallion (chopped finely)
2 cups of cooked white rice
2 tblspns EVOO
1 head of broccoli (chopped into small florets)
6 cloves garlic (chopped fine)



FOR SAUCE 
1/2 cup Rice Wine Vinegar
1/2 cup Soy Sauce
1 tspn dry mustard
1 tspn ginger
2 tbspns honey
1 tblspn of brown sugar
pinch of red pepper flake 
salt and pepper to taste

Directions:

First, mix all the sauce ingredients in a small bowl and set aside.

In a large wok or skillet, heat up oil until sizzling (over high heat). Add garlic and cook until browned (do not burn) Add carrots and celery. Cook until vegetables are tender. Add in ham chunks and cook until ham is browned. Strain any excess liquid. Next, add broccoli and cook for 5 minutes or until broccoli turns a bright green (make sure there is still some crunch to the broccoli). Add the cooked rice to your wok and stir until everything is well incorporated (switch your heat to medium).
Pour sauce (that we put to the side earlier) over the entire mixture and mix well.

Side Note: Sauce should only coat the rice mixture. There should not be an excess of liquid in this dish

Lastly, throw in scallions, season with additional salt and pepper (to your liking) and cook on medium for an extra 10 minutes. Place a lid over and let it sit and steam (on a cooled burner) for 10 minutes.

Serve Hot

This recipe is so simple, you can make it anytime. You can also add whatever vegetables and meat you like. It's good with almost anything in it.

I hope you find this recipe usual. If you should try it, leave me a comment below.

Until Next Post,

Much Love and Best Dishes.

TSB Meat and Spinach Lasagna

Lasagna w/ Meat and Spinach

Nothing is as good as home-made! Especially Lasagna. You can add whatever you want and take away all the stuff you don't want.

I recommend this recipe for a Family of atleast 4! I made it for 2 and it was way too much.

What You"ll Need

1 box of lasagna noodles (I used the type that you boil but to save time, you can use the no-boil pasta)

Grated Parmesan

Parsley

Basil

Oregano

Mozzarella Cheese (2 medium bags)

1 small bag of baby spinach (washed)

MEAT FILLING:

1/2 pound of ground pork

1/2 pound ground beef
1 small can tomato paste

2 jars of your favorite tomato sauce (don't worry, we'll doctor it up)

1 large onion (finely chopped)

6-7 cloves of garlic (finely chopped)

1 teaspoon EVOO
2 teaspoons sugar
1/2 teaspoon red pepper flake
salt and pepper to taste
Italian seasoning (basil, oregano)

CHEESE FILLING:
32 oz of ricotta cheese

2 eggs (lightly beaten)

handful of parmesan cheese

Directions:

Prepare Lasagna noodles per directions on box

Coat a sauce-pan (large) with EVOO , saute' onions and garlic until soft and translucent. Add in both pork and beef and cook until there is no pink left. Strain off oil and excess liquid. Next mix in can of tomato paste, cook for 5 minutes. Pour in both jars of tomato sauce, italian seasoning, sugar, red pepper flake,stir and simmer for about 30 minutes (stirring about every 5 minutes). Turn off sauce.

In a medium size bowl, Mix together cheese filling ingredients.

Now it's time to layer

Pre-heat the over to 375 degrees.

I prefer to use a disposible silver pan so there is less clean up.

On the bottom of the pan, add a layer of sauce, layer 3-4 lasagna noodles on top, small amount of sauce on top of that. Then add a layer of the ricotta mixture. Then add a layer of spinach with mozzarella on top of that. Then repeat this process, ending with noodles and then sauce. On the top of the last sauce layer, add a heaping amount of mozzarella cheese mixed with parmesan. Sprinkle top with basil, oregano, and parsley.

You should have this, at this point.

 Cook for 50 minutes covered with foil, then un-cover and cook for another 20 minutes.

You should now have this.

Let Lasagna rest and cool for about 15 minutes before serving.

Cooks Note: I saute a small portion of my spinach for the very first layer ONLY. This is optional. If you saute it, cook until it just wilts in olive oil and garlic.

I hope you enjoy my rendition of a classic Italian meal.

If you have any suggestions, list them below.

All comments and feedback are welcome.

Lots of love and Best Dishes to all

~April Antoinette

AP's Honey Hot Wings

Honey Hot Wings

I AM ABSOLUTELY OBSESSED WITH BBQ'S STICKY WINGS.  And I think I ask my boyfriend to get me some at least once a week. Last week, I decided to try my hand at making them instead and came up with this recipe. They came out so good. I think I will make them myself from now on. Plus the cost to make them are so much cheaper than they are to buy them.

WHAT YOU'LL NEED:

A pack of 8-10 wings (I buy the 20 pack and split it)

1/2 cup Hot Wing/Buffalo Sauce (whatever buffalo wing sauce of your choosing)

1/2 cup of Honey

1 teaspoon of butter

1 teaspoon of minced garlic

2 tablespoons of brown sugar

1 teaspoon of vinegar

1 teaspoon of soy sauce

1 cup of flour

Canola Oil or Vegetable Oil (for frying)

house seasoning (salt, pepper, garlic powder)

Salt and Pepper to taste

DIRECTIONS:

Season your wings with house seasoning and flour them lightly (I also season my flour with same).

In a medium sauce pan add wing sauce and honey. Bring to a simmer over medium heat. Add garlic, brown sugar, vinegar, soy sauce and mix thoroughly. Once mixture starts to simmer again, mix in the butter to smooth out the texture. Add salt and pepper to your liking.

 Let simmer for about 5-8 more minutes.

 

 Pour oil in a deep frying pan (or whatever you choose to fry your chicken in). I tend to prefer a cast iron skillet. Fry chicken until golden brown (about 10 minutes on each side). Place on plate with a piece of paper towel to drain extra oil.

Pour Wing Sauce in a large bowl.

Once extra oil is drained from chicken, toss chicken into the sauce mixture to coat .

Let them sit on plate for about 5 minutes to cool a bit.

Serve Hot.

I am really ecstatic that I mastered this recipe. Tell me if you try this one out

BEST DISHES TO YOU ALL

XxOo

Smothered Chicken and Gravy

SMOTHERED CHICKEN & GRAVY

 Smothered Chicken is a Southern staple. Every southern girl should have a smothered chicken recipe in her repertoire. This is my take on a classic way to smother any meat. You can also smother pork chops this way or any other meat of your choice.
I hope you enjoy

What You'll Need:

1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste ( I prefer seasoned salt)
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour

1/2 teaspoon of Kitchen Bouquet or Gravy Master (browning seasoning)
1/2 cup vegetable oil

1 onion, chopped fine
2 celery ribs, chopped fine

2 sprigs of thyme

1/2 teaspoon of cayenne pepper
1 garlic clove, minced
3 cups chicken broth

DIRECTIONS

Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.

Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 6 minutes. Sprinkle with the reserved flour and stir well making something that resembles a roux. Gradually stir in the broth and bring to a simmer. Pour in Kitchen Bouquet, add thyme and cayenne, and mix well.

Return the chicken to the skillet. Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35-45 minutes.  Serve with white rice

Chicken and Broccoli with Garlic CousCous

CHICKEN & BROCCOLI W. GARLIC COUSCOUS

I know it's been a little minute but I haven't been in the kitchen very much. But I wanted to bring you a quick and simple dish for a busy schedule.

What You'll Need:

4 cloves of minced garlic
2 tablespoons of olive oil or vegetable oil
1 tablespoon of ginger
1 cup of La Choy Stir Fry sauce
1 pound of chopped chicken breasts
I pack of frozen broccoli
Red pepper flakes, salt and pepper to taste.

DIRECTIONS:

Pour oil in a deep skillet or wok and heat . Once hot,
Add garlic and brown. Add chopped chicken and brown (season chicken with salt and pepper before adding to skillet). Remove chicken and add a little more oil to skillet. Add broccoli and cook until slightly tender. Add chicken back. Add sauce,  ginger, and other spices to your liking.  Cook on medium for about 5 to 8 minutes. And then you're done. Plate with grain of your choice. I chose couscous. (I followed the package directions and added a little minced garlic for flavor).


Super Simple. Super Quick. Super Tasty. ....

Roast with Potatoes and Carrots

ROAST W. POTATOES & CARROTS

I'd been feening for pot roast for a few months so I thought why not wait until I knew I would be around friends to make it. It tends to be a big meal and I definitely didn't want that all to myself. I'd be eating it for a week.

Anywho, I decided to make it on Mother's Day.

What you'll need:

Beef Roast
Red Potatoes
Baby Carrots
1 large Sweet Vidalia Onion
1/2 cup of red wine
5 tlbspoons of Worcestershire sauce
Thyme (3 springs)
2 bay leaves
1 cup of beef broth
1 tblspn of cornstarch
April's all purpose seasoning (garlic powder,black pepper, seasoning salt, onion powder)
Meat Tenderizer
6 cloves of chopped garlic
1 tspn of dark brown sugar

Directions:

You first want to rinse your meat. Then you want to make tiny slits in the meat. In those slits press in chopped garlic but reserve some for later.

Mix all dry seasonings in a bowl (minus the cornstarch, thyme, and bay leaf). Massage both side of the meat with the dry seasoning.

Place in Roasting Dish. Place chopped onion, potatoes and carrots around the meat. Pour the wet ingredients over everything. Put the thyme and bay leaves on top. Season the vegetables while inside the dish with extra salt and pepper.

Cover the dish and cook on 375 degrees for 3 1/2 to 4 hours.

 Once done, there will be a lot of liquid in the roasting pan. Remove all liquid into a sauce pan.

Mix in a bowl, the cornstarch and a little water until it makes a thick slurry. Pour into sauce pan with cooking juices and cook for 15 minutes or until it creates a thicker gravy.


Serve over rice of your choice.

I promise your family, friends, or just you will absolutely love this!!!

best dishes to you and yours!!!!!

Chicken Cordon Bleu and Sautéed Asparagus

I have been craving this meal for a while now. So instead of spending money to have some one else make it, I went to my favorite grocer and decided to make it myself.

CHICKEN CORDON BLEU

WHAT YOU'LL NEED:

3 chicken breasts
Italian bread crumbs
Thin Sliced Ham (6 slices)
Swiss Cheese slices (9 slices)
Parsley
Grated Parmesan
Black Pepper
Extra Virgin Olive Oil
April's Multi-seasoning
*(garlic powder,pepper,seasoned salt,onion powder)
Parsley Flakes

DIRECTIONS:

First you want to put your chicken breasts in between plastic wrap or in a ziploc bag and pound it thin. Be careful not to cause tearing in the meat.
Season chicken with a little pepper.

Preheat oven to 355 degrees.

Mix grated parm, bread crumbs, multi-seasoning,and parsley in a bowl.

Lay pounded chicken on sanitary surface. Lay 2 slices of cheese on each breast.
Then 2 slices of ham. Then one more slice of cheese. Repeat these steps on each chicken breast.

Once done. Roll chicken breasts.

Next take seasoned bread and coat all sides of the chicken breasts. Drizzle a little olive oil on the top of each chicken breast. Place in cooking pan

Bake for 25 minutes or until crust is browned and chicken is coiked thoroughly.





SAUTÉED ASPARAGUS:

Butter
Asparagus, cleaned and chopped
pepper
garlic


Simple directions.

DIRECTIONS:
Melt butter in skillet. Once melted, sauté chopped garlic.
Add in asparagus. Sauté until tender. I like my vegetables crisp.

All together with prep and cooking. This took me about an hour or so to make. I hope you guys try it. Its sooooooo good.

Jalepeno Big Mouth Burgers with Parmesan Parsley baked fries

BIG MOUTH BURGERS AND BAKED FRIES

It's Sunday and I was the mood for something delicious and messy so why not BURGERS!!!!!


TO BEGIN:
I'll start with the Parmesan Parsley Baked Fries because you want to get these cooking before you even get into the burgers

WHAT YOU'LL NEED:

3 to 4 Idaho potatoes cut in wedges (skin on)
1 bundle of fresh parsley, chopped
Extra Virgin Olive Oil
1/2 packet of Italian Dressing Seasoning
2 handfuls of grated parmesan cheese
Pam or some other butter cooking spray.

DIRECTIONS:

You want to begin by spraying you pan with the butter cooking spray
After that mix all ingredients in plastic dish.
Drizzle enough oil over to coat all potatoes and mix.
Then assemble potatoes in baking pan.
Cook on 365 degrees for 45 minutes to 1 1/2 hours. Depending on how crunchy or soft you like your potatoes. (I like mine less crisp).

Now on to the BURGERS. I call them big mouth burgers because they are massive.

WHAT YOU'LL NEED:
Ground Beef
1/2 packet of Italian Seasoning
2 tablespoons of bbq sauce
4 tablespoons of Worschtishire sauce
5 scallion cut
1 cup of fresh parsley, chopped
2 teaspoons of minced garlic
seasoned salt and pepper to taste
handful of parmesan cheese
Cheddar cheese slices
Sliced pickled jalepeno


DIRECTIONS:
HEAT YOUR GRILL. I USED A GEORGE FOREMAN GRILL.

Mix all ingredients except jalepeno and cheese slices.

Make patties about an inch thick.

Put cheese slice on one patty and jalapeño on top.

place another patty on top and seal corner so that cheese and peppers are encased in both patties. Grill for about 15 minutes for well done burgers. They stay juicy...

 Serve with whatever toppings you desire. I put bacon, lettuce, tomato, pickle, mustard and extra jalapeño on mine.

Below is the END Result!! SO GOOD!!!! THESE BURGERS ARE MESSY SO KEEP LOTS OF NAPKINS HANDY.

Spaghetti Salad

SPAGHETTI SALAD

This is an old recipe with pictures that I posted to my Facebook page during the summer. But I get questions about this recipe all the time so I decided to post it here so that it would be easier to send once asked!!

Even though I tend to make this during warmer months in NY, I used to make it year round in Miami. 

WHAT YOU'LL NEED:

1 bussel of fresh broccoli
1 bundle of fresh parsley
1/2 pound of honey ham
2 tomatoes
2 cucumbers
1 box of spaghetti (broken in half and cooked)
1 packet of italian dressing seasoning
4 tablespoons lemon juice
1/2 of Italian dressing (I prefer wish bone)
2 tablespoons lime juice
1 tablespoon Rice Vinegar
Handful of parmesan cheese
1 teaspoons of garlic powder
Salt and Pepper to taste

DIRECTIONS:

Mix all seasonings and liquids together in a seperate bowl.

Chop veggies and ham into bite size pieces.

Mix veggies and ham into cooked/chilled spaghetti. Pour the dressing mixture over it and mix well. Sprinkle in parmesan cheese and mix again. Chill for 30 minutes. Serve cold!

This recipe is all assembly and prep

Brown Sugar Baked BBQ Chicken

BROWN SUGAR BBQ CHICKEN

This recipe came about on this past Sunday. When I bake chicken, I usually like to have all parts of the chicken (I.e. legs, thighs, breasts, wings) but I purchased a bag of breasts prior. I didn't expect to cook Sunday but I got hungry lol. So here's the dish...

I paired it Perlo Rice and Broccoli with cheese sauce.

WHAT YOU'LL NEED:

4 to 6 pieces of chicken

BBQ Sauce:
1/2 cup of steak sauce
1/2 of Sweet Baby Rays Original BBQ Sauce
2 tablespoons of Dijon Mustard
1 tablespoon brown sugar
1/2 cup of Kraft Honey BBQ sauce
Salt and Pepper to taste

DIRECTIONS:

Mix BBQ mixture together.

Season thawed chicken with Salt,pepper, onion powder, garlic powder, and Mesquite Seasoning (picture will be below).

Pour bbq over chicken once seasoned and coat both sides.

Cover with foil and cook on 350 degrees for about an hour and a half.

I use the extra bbq sauce as gravy for my rice but that's optional of course!!!

Very quick and easy. Hope you enjoy!!!

   

Chicken Seasoned

The Mesquite Seasoning I use

Chicken once BBQ mixture is on

Perlo Rice:

Rice cooked in chicken stock instead of water. With thyme and Bay leaf

The Finished Product