Black Beans

In a deep pan add olive oil (1 TBS) and saute the onions(0.5 cups), miced garlic cloves(2), and green bell peppers(0.5 cups). Season with salt(2 tbs),black pepper(2 tbs), oregano (1 tbs), and cummon (1 tbs)

Add Goya Glack Beans ( 2 Large Cans). Make sure to include all liquid in the can

add white vinager (1 TBS), brown sugar(1 TBS), and the dried bay leaf 

Coleslaw

Chop 1 bag of Coleslaw mix using a chopper (optional)

Combine mayonnaise, white sugar, apple cider vinegar, garlic powder, salt, black pepper, and shredded coleslaw mix

Let rest in the refrigerator for 2 hours before severing (optional)

French Toast

Beat together egg, milk, cinnamon, vanilla, and salt.

Heat a lightly oiled griddle or skillet over medium-high heat.

Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot

(optional) sprinckle powdered sugar over toast

Dill Pickles Easy

Boiling water(2 cups), vinegar(2 cups), add Salt (2.5 Tbsp).

Add cut cucumbers, black pepper, garlic, and dry dill into mason jar

let it cool, close it, and put it in the refrigirator

Pulled Pork Slow Cooker

(optional) Sear pork shoulder on all sides.

Make the seasoning mix by combining the salt, pepper, cummin, and onions powder.

Season pork shoulder all over with seasoning mix.

Add shoulder to slow cooker with the ketchup and Coca-Cola.

Cover and cook. on HIGH for 6 to 7 hours or on LOW for 8 to 10 hours.

Remove pork from slow cooker and transfer to bowl. Shred and add BBQ Sauce

Jerk Chicken

Scotch Bonnet peppers (red or orange), habenero can also be used

Blend all ingredients (exempt the chicken)

Break down the chicken. Try to keep the skin as intact as possible

In a large container rub the chicken with the marinade. Try to get marinade under the skin

Cover the chicken and let it marinade in the refrigirator for 24 hours

Cook in the grill ~300 degress until chicken reacher an internal tempature of 170 degress.

Buffalo Chicken Dip

Cooked Shredded Chicken (Use canned chicken to save time)

Mix well-softened cream cheese, ranch dressingl hot sauce and 1 cup of the shredded cheese until well blended.

Jumbo blueberry Muffins

Fresh lemon juice (can use lemon zest instead for even more flavor)

Buttermilk (can use milk if you don't have buttermilk on hand, but we love the flavor buttermilk provides to this recipe)

Preheat the oven to 400 degrees Fahrenheit.

Cream together the butter and 1 1/4 cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.

Add in the eggs, one by one, making sure you beat well after each addition.

Stir in vanilla, lemon juice, and buttermilk and mix well to combine.

Sift the flour, salt, and baking powder into to the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.

In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.

Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.

Line a 6 cup jumbo muffin tin or 12 cup standard muffin tin with cupcake liners.

Fill with batter - leave 1/3 muffin tin/liner for muffins to rise above.

Reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.

Continue baking until cooked until toothpick inserted comes out completely clean.

Remove muffins from tin and cool at least 30 minutes.

French Onion Soup

Add butter and olive oil to a 6-8 qt pot. Heat until it begins to boil.

Add the onions and disperse the salt. Heat over medium heat, stirring occasionally, for 45 minutes. 

Deglaze with white wine. Bring up to a boil and reduce to about 70 percent of total volume. 

Add beef stock, soy sauce, and a bundle of thyme. Simmer for 20-30 minutes.

Finish with sherry, simmer for 1-2 minutes, remove from heat and add butter until melted and emulsified. Season to taste with salt and pepper.

Grate gruyere and guoda cheese. Toss together.

Brush ½ in slices of bread with olive oil at 425 F

Leave a quarter in of space, place under high broiler 2-3 min.

Hearty Beef Soup

Beef chuck roast, trimmed and cut into 1- 1 1/2 inch cubes

Chopped red potatoes, bite-size pieces about 1/2 inch

Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1- 1 1/2 inch cubes. It takes about 5 minutes, but don't skip this step. It is sooo worth it.

Combine flour, paprika, pepper and 1teaspoon salt in a large 1-gallonresealable bag. Seal and shake to combine. Add beef and shake until well coated.

Warm olive oil in a large dutch oven (or heavy boltom pot), over medium-high heat, once you can feel warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.

Remove beef from flour and shake gently to remove loose flour. Place coated beef inpan, one piece at a time, brown on all sides, about 3-5 minutes per side. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place in your upside-down pot lid. Once the first batch is cooked, add the second batch and repeat.

Meanwhile, prepare dice the onions and mince the garlic. Set aside.

Once all beef is browned, add shallots and garlic. Cook until translucent, about 3 minutes.

Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worcestershire and Italian seasoning, remaining 1teaspoon salt. Stir to combine. Return beef to the pot.

Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.

Meanwhile, prepare potatoes and carrots. Cut vegetables into bite-size pieces. Set aside.

Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste (mine w a s perfect).

Garnish with fresh parsley fi desired. Serve and enjoy!

Sesame Chicken - Air fried

2 lb of Chicken breast or boneless chicken thigh, 1 TBSP of minced garlic, black pepper to taste, 2 tsp of soy sauce, 1 tsp of salt, 1/2 tsp of baking soda, 1 egg, 2 TBSP corn starch

2 TBSP cooking oil, 4 TBSP of Honey, 6 TBSP of brown sugar, 5 TBSP of Soy sauce, 5 TBSP of ketchup, 2 TBSP white vinegar (or Chinese black vinegar), 6 TBSP of water, 4 tsp of corn starch, 1.5 TBSP sesame oil, 2 TBSP sesame seeds

Cut chicken in to 1 inch pieces, add just the egg white, and the rest of the marinade ingredients. Marinade for mininum of 1 hour

Spread patato startch into a big container, spay some water and mix to git little clumpy.

Add the chicken onto the clumpy starch one by one. Leave some space between them. Then cover the lid and shake well.

Once all the chicken is coated, let it rest for 15 minutes.

Air fry chicken at 395 degress for 10 minutes, or until fully coocked.

Combine 6 TBSP of water and 4 tsp of corn starch, mix with the rest of the souce ingredients but leave out the sesame oil and sesame seeds.

Add sauce to a wok on high heat, once souce has thinkened add the sesame oil and sesame seeds,

Add chicken and mix until all is covered.

Garnish with scallion and server with white rice.

Peanut Butter Chocolate Cream Pie

Layer 1: THE CRUST. It’s an Oreo crust. Grind up the cookies in a food processor, or crush them finely in a large ziploc bag with a rolling pin. No need to remove the filling. Just crush them and mix them with butter and press them into your pie plate.

Layer 2: PEANUT BUTTER. Peanut butter is mixed with sweetened condensed milk and vanilla. Then you fold in whipped cream. It’s rich and peanut buttery to the max.

Layer 3: CHOCOLATE. The remaining sweetened condensed milk gets mixed with melted baking chocolate and vanilla and more whipped cream. It’s like french silk pie without the eggs and the risk of death

Chili

(15 oz) Red kidney beans, drained and rinsed

Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. Top with sour cream. 

Fried Chicken Sandwich

1 cup buttermilk, 1 tsp paprika, 1 tsp garlic powder, black pepper, kosher salt 

1/2 cup mayo, 1 teaspoon hot sauce, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper, 1 garlic clove finely chopped, 4 pickles roughtly chopped, 1 tsp lemon juice

1 Cup of all purpose GF flour, 1/2 potato starch, 1 tsp of kosher salt, 1 tsp garlic powder, 1 tsp paprika, 1 tsp pepper

Toss chicken in marinade, let sit for an hour minimum or overnight maximum.

Add all flower mix ingredients in a medium sized container Tip: for extra flaky bits – add droplets of marinade into dredge and mix together forming baby clumps) 

Make sure chicken is coated in flour and place on baking sheet with a rack. Do not pile on top of each other.

Fill a deep fying pot with a neutral oil about 2 inches deep. Heat oil to 350 degrees. Once heated, drop the chicken away from you and fry until golden brown with an internal temperature of 165 degrees, should take around 6-9 minutes. Take out of the oil into a sheet tray with a rack on top to cool.

Assembly:  Bun, suace, pickles, chicken, pickles, sauce, bun.

Lamb Over Rice

1 cup basmati rice, 1/4 cup diced yellow onion, 1/4 teaspoon turmeric, 1/8 teaspoon cardamom, 1.5 cups chicken stock, 1/2 tsp Kosher salt, to taste

1.5 pounds ground lamb, 1 shallot( or 1/4 cup yellow onion), 1 clove minced garlic, 1 TBSP lemon juice, 1/2 tsp kosher salt, 1/4 tsp paprika, 1/4 teaspoon ground cumin, 1/4 tsp ground coriander, 1/4 tsp curry powder, 1/8 teaspoon ground cinnamon,1/4 teaspoon ground black pepper

1 cup Greek yogurt, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp ground pepper, 1/4 tsp kosher salt, 2 tsp white vinegar, 1 tsp lemon juice

3 cups shredded romaine lettuce, 1 cup diced tomato, Vinegar based hot sauce of choice, pita bread

Rice: Add the rice, onion, turmeric, cardamom and chicken stock to a medium sauté pan or rice cooker. Bring the mixture to a boil over medium heat. Once boiling, cover the pot and reduce the heat to medium-low. Cook until all the water has been absorbed and the rice is tender.

Lamb: In a large mixing bowl, toss the ground lamb with the shallot, garlic, lemon juice, salt, paprika, cumin, coriander, curry powder, ground cinnamon and black pepper. Be careful not to over mix. Heat a large sauté pan over medium heat, add 1 TBSP of olive oil and heat through. Add the lamb mixture and sauté until golden brown and cooked through. Remove from sauté pan and set aside in a covered bowl until ready to serve.

White Sauce: In a medium bowl whisk together the Greek yogurt with the coriander, cumin, white pepper, salt, vinegar, lemon juice and 1 tablespoon of lukewarm water until completely combined. Cover and refrigerate until ready to use.

Salmon Rice bowl

Mirin, Optionally you can substitute with 2 tbsp of rice vinegar mixed with 1 tsp of sugar

Skinless salmon fillet, chopped into 1 inch cubes

Mix sriracha mayo: Mix together mayonnaise and sriracha in a small bowl.

Make the slaw: In a large mixing bowl toss together coleslaw mix, green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce and 1/2 tsp sesame oil. Season lightly with salt to taste. Set mixture aside

Make the salmon sauce: In a small mixing bowl whisk together remaining 3 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp honey, 1/2 tsp sesame oil, the ginger, garlic and cornstarch until mixture is well blended (cornstarch should be dissolved). Set aside.

Cook salmon: Dab salmon pieces dry with paper towels, season with pepper only. Preheat a 12-inch non-stick skillet over medium-high heat. Add olive oil.

Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.

Cook sauce: Whisk cornstarch mixture once more then pour over salmon. Cook, gently tossing for about 20 to 30 seconds until the mixture is thickened.

Assemble bowls: Layer cooked rice into serving bowls. In sections top with salmon, the cabbage slaw, avocado, and cucumber. Sprinkle over sesame seeds and cut corner from bag with sriracha mayo and drizzle over bowls.

"Nothing is better than going home to family and eating good food with good people."

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