Shrimp and chicken stir fry

 

Ingredients :

Wok

Rubber spatula

Oil (I used garlic-infused stir fry oil)

White rice

Frozen peas and carrots

Bean sprouts (canned)

Green onion (chopped)

Fresh garlic (minced)

Fresh ginger (minced)

Salt and Course black pepper

Dark soy sauce

Shrimp (medium or large..I used large)

Chicken Breast

Steak (I used steak for tacos)

Directions:

Cut chicken breast into cubes season to taste..set aside

Boil rice according to box instructions, when finished, spread rice on a cookie sheet..sit in the freezer for about 20 minutes or you can prepare your rice a day ahead, and refrigerate it until ready to use.
(This keeps the texture together, you don’t want to use soft or mushy rice)

In your wok add 1 Tbs of butter, melt then add minced garlic, ginger, and shrimp cook for about 1-minute slide to the side of the wok add peas and carrots cook about another 2 minutes add green onion and sprouts cook about another minute or two…scoot to the side of the wok…

Add your rice and cook for about 2 minutes and add your soy sauce..
slowly stir to incorporate all ingredients with a rubber spatula add your chicken and steak continue to stir another minute or two and you’re ready to eat.
Enjoy!

Lemon Pepper Hot Dipped Catfish

 

Lemon Pepper Hot Dipped Catfish

I have such fond memories of fishing with my grandfather and then coming back and frying fish right in his yard using an old propane fish fryer. He would clean and fillet the fish right outside using the water hose and then he’d fry them up after a simple cornmeal dredge.  

There’s something about eating a piece of fried catfish that takes me right back to those summer days in Camden, Alabama.

Ingredients

• 4 to 6 catfish fillets (1 1/2 to 2 pounds)
• 1 cup buttermilk
• 3/4 cup plain cornmeal
• 1/2 cup all-purpose flour
• 3 teaspoons garlic powder
• 3 tablespoons lemon pepper seasoning
• vegetable or peanut oil for frying

• Instructions

  1. Rinse catfish fillets under cool water and lightly pat dry. Add the buttermilk to a shallow dish and coat the fillets in the buttermilk; set aside.
  2. In a shallow bowl stir together the cornmeal, flour, garlic powder, and lemon-pepper seasoning. Allow excess buttermilk to drip off each filet then coat in the breading mixture, pressing lightly to ensure a thick crust. Allow to rest for 5 to 10 minutes.
  3. Pour the oil into a deep cast-iron skillet to a little less than halfway full. Heat the oil over medium-high heat until the oil reaches about 350°F.
  4. Fry in batches for 5 to 6 minutes on each side or until golden brown and cooked through. Drain on a wire rack over paper towels. Serve immediately with a squeeze of fresh lemon juice and my Dill Pickle Tartar Sauce.

  ENJOY!! 

Strawberry bombs

 

Ingredients

°300g (2 cups) flour

°1 egg

°45g (1/4 cup) sugar

°pinch of salt

°7g dry yeast

°140 ml (3/5 cup) hot milk

°40 g (1/4 cup) softened butter

+For the decoration:

°Whipped cream

°Strawberries, chopped

°Granulated sugar

Directions

Strawberry bombs Strawberry bombs
In a medium bowl, integrate sugar, yeast and milk and stir to dissolve.

Whisk the egg. Add the flour and salt, and begin kneading the dough with a spatula. Then keep kneading together along with your palms till you get an elastic dough.

 Add the softened butter and keep kneading till the butter is properly integrated into the dough.

Form a ball with the dough, cowl with a tea towel or plastic wrap and permit upward thrust for an hour.

Divide the dough into eight elements and roll every right into a ball. Cover and permit stand 30 mins.

Flatten every ball a bit and roll it right into a ball again. Cover and permit relaxation for every other 30 mins.

Fry the balls in warm oil over low warmth for 2-three mins on every side.

Cool barely and reduce in 1/2 of lengthwise, like a burger bun.

Garnish 1/2 of with whipped cream and chopped strawberries, near with the alternative 1/2 of, sprinkle with icing sugar and serve.

Enjoy.

Homemade Caramel Cake

 

Ingredients:

Cake Ingredients:

• 2 + 1/2 C.F All-purpose flour sifter, which I sifted before using.

• 1/4 teaspoon sea salt.

• 2 degrees Celsius regular sugar.

• 2 sticks of unsalted butter.

• 1 degree Celsius water.

• 1 teaspoon of baking soda.

• 1/2 degree Celsius of curd.

• 2 large whole eggs.

• 1 teaspoon of vanilla extract.

Frozen Ingredients:

• 3°C granulated sugar.

• About 1/2°C of melted butter.

• 1°C heavy cream.

• Pinch of sea salt.

• 2 tsp vanilla extract.

How to make :

Step 1 - Prepare two 9-inch cake pans by brushing them with butter and sprinkling some flour.

• Step 2 - In a large mixing bowl, sift 2 cups + 2 tons of flour with sea salt.

Add sugar and mix until combined.

• Step 3 - In a medium saucepan, mix the butter with the water.

Let it boil, then add flour and sugar on top. Whisk before blending.

• Step Four: Add the baking soda, curd, vanilla extract, and eggs and whisk until smooth and well incorporated.

• Step 5 - Pour the mixture into the baking trays.

• Step 6 - Bake for 25 minutes, and after about 15 minutes, check the cake.

When the tester comes out clean, the cake is done, just be careful not to overcook.

• Step 7 - Remove the utensils from the oven and leave for thirty minutes to cool on a wire rack, then switch layers on the parchment-filled racks until completely cool.

How to make magic caramel frosting:

• Step 1- Put 2 1/2 cups of granulated sugar, butter, cream, and sprinkle of salt in a large saucepan.

• Step 2 - Bring to a boil over low heat, then pour your syrup into another pan.

• Step 3 - Meanwhile, add ½ cup of sugar in a small saucepan and melt it over medium heat until it becomes amber in color.

This sugar is not stirred, so every few minutes you will need to rotate the pan to help spread the sugar.

This is the sugar syrup that you will add to the casserole.

• Step 4 - Cook over medium to medium-high heat while blending the syrup, stirring constantly, until approximately the level of a soft ball.

• Step 5 - Remove from heat, stir in vanilla extract, and cool for 15 minutes or so.

• Step 6 - Either alternate and beat on medium speed of a large stand mixer or use a hand mixer on medium and beat until frothy, about 20 minutes.

Note: You should add a little more cream if the garnish becomes too quick or too thick.

Enjoy !

CONEY SAUCE for HOT DOGS

 

History of the Hot Dog

Sausage is one of the oldest forms of processed food, having been mentioned in Homer's Odyssey as far back as the 9th Century B.C.

Frankfurt-am-Main, Germany, is traditionally credited with originating the frankfurter. However, this claim is disputed by those who assert that the popular sausage - known as a "dachshund" or "little-dog" sausage - was created in the late 1600's by Johann Georghehner, a butcher, living in Coburg, Germany. According to this report, Georghehner later traveled to Frankfurt to promote his new product.

Ingredients:

 2/3 lb hamburger.

 1 large white onion.

 1 cup and half of water.

 1/2 cup of sugar.

1/2 cup of chili powder.

 1/2 cup of Ketchup.

Instructions:

Cut onion into rings, and mix it with Hamburger in skillet

Brown them over a low heat Hamburger is done, drain.

Return the mixture to the skillet then add the remaining ingredients.

Simmer for 1 hour, stirring regularly, and serve warm on hot dogs.

 

FISH,SALTY

Cajun Chicken and Shrimp Lasagna

 

Ingredients
6 lasagna noodles

10-12 large shrimp

1 chicken breast

1/2 old bay

salt and pepper to taste

1 tbsp. onion powder

1 tsp garlic powder

1/2 tbsp. dry parsley

1 tsp smoked paprika

4 tbsp. finely chopped onion

1 tsp minced garlic

1 tbsp. unsalted butter

1 cup half and half

4 oz. cream cheese

1/2 cup parmesan cheese (divided)

8 oz. Monterey jack cheese (divided)

Instructions

1. In a large non-stick skillet melt the butter over medium heat and cook shrimp until no longer pink, 3 minutes a side. Set aside and cover.
2. In a large stock pot, or Dutch oven over medium heat, heat oil until shimmering.
3. Brown chicken on all sides 5-10 minutes.
4. Check for doneness and place chicken in a bowl and set aside.
5. Cook sausage 10 minutes, until browned.
6. Add the sausage to the chicken in bowl and cover.
7. Meanwhile, prepare fettuccine according to package directions; drain and set aside.
8. In the same stock pot, add onion, pepper, celery, and red pepper flakes.
9. Cook over medium heat 10 minutes.
10. Stir in Cajun seasoning and flour and cook 1 minute.
11. Slowly stir in chicken broth, whisking to avoid clumps.
12. Increase heat to medium-high heat and bring to a boil for 1 minute.
13. Reduce to a simmer and stir in heavy cream and pasteurized cheese; stir to melt cheese.
14. Stir in reserved chicken, sausage and pasta. Toss to coat evenly.
15. Add shrimp, green onions, Parmesan cheese and fresh parsley.

Enjoy

GARLICKY RIBEYE STEAK KABOBS WITH ROASTED ASPARAGUS AND POTATOES

 

These steak kabobs are pieces of sirloin beef skewers with mushrooms, peppers and onions, then grilled to perfection and finished off with garlic butter. An easy and hearty dinner option.

Prep Time: 1 HOUR 30 MINUTES 

Cook Time: 30 MINUTES 

Total Time: 2 HOURS

Yield: 4 

INGREDIENTS : 

• 2 lbs good quality steak cut into 1 1/2 inch pieces (I used ribeye)
• 10 small button mushrooms
• 1 large red onion cut into 1 inch pieces
• 1 green bell pepper cut into 1 inch pieces
• 2 medium size potatoes cut into 1 1/2 inch pieces
• 1 bunch of asparagus
• 5 TBSP minced garlic
• 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp Worcestershire sauce
• 1/4 cup EVOO
• 2 TBSP chopped parsley
• Pinch of red pepper flakes

DIRECTIONS :

1. Combine the EVOO, salt, pepper, garlic, onion pocwder, chopped parsley, Worcestershire sauce and red pepper flakes and place into a heavy duty resealable bag then add in your steak and let marinade for 2 hours up to overnight.
2. In a well oiled hot pan lightly brown the potatoes on all sides then set aside.
3. Toss asparagus with salt, pepper and EVOO then grill for about 3-5 minutes.
4. Bring grill to medium heat and brush with EVOO.
5. Thread your steak, onion, pepper, potato alternately onto the skewers.
6. Grill for about 3 minutes on each side for medium well steak.




Enjoy!!