As much as I love seafood, I could slick be a pescatarian if I didn’t love me a good porterhouse steak, bbq and tacos! I mean, really I just love to eat.
Ain’t no shame in my game. (flips hair)
Nonetheless, I try to balance my ogre (think pretty version of Fiona in Shrek) pregnancy appetite with healthy options. Salads are a course an easy healthy option but I feel like I ALWAYS eat chicken salads. From time to time, I like to switch it up and add salmon for a fresh, light and swankier taste. Recipe below!
Ingredients for Pan Seared Salmon:
Lemon Pepper Seasoning
Salmon is a very delicate fish and you have to ensure to prepare it correctly or it’ll be tough instead of its intended light and flaky texture!
Season salmon with lemon pepper and black pepper by generously sprinkling on top.
Rub in seasoning with your fingers to evenly distribute and create an outer coating
Heat pan on medium – high (cast iron is my favorite) with just enough olive oil to cover the bottom of the skillet to ensure your salmon doesn’t stick!
Place salmon in skillet (non-skin side face down) and let sear for 3 minutes.
The best way to know when to flip the salmon, as with all fish, is by testing it with a little trick! With a spatula, try to flip it. If you feel hesitation, it’s not ready!
Once ready, flip then cook on the other side for another 3 minutes. Salmon is done when it flakes easily with a fork. Squeeze fresh lemon juice for refreshing lemony taste!
Top salmon on your favorite salad mixture! For me, it is baby romaine lettuce, spinach, avocado, boiled egg, cherry tomatoes, shredded cheese with balsamic vinaigrette. Healthy and delecatble meal in under 20 minutes!
Now, ya’ll know I love taking a simple dish and putting some stank on it! 💁🏽
Chicken teriyaki is a quick and delicious dish that’s filling and add the pineapple boat, very appeasing to the eye. My mom taught me, you first eat with your eyes! If a dish doesn’t look good, people are going to think it doesn’t taste good. One of my favorite parts about serving meals and hosting parties is the aesthetics! Of course, it can’t just look good, it needs to last good too. Don’t worry, boo. I got you on that! Full recipe on how to whip this meal up in under an hour!
1 cup of brown Rice
1 pound of boneless skinless chicken thighs
1 bottle of Lawry’s chicken teriyaki marinade
1 head of cabbage
3 medium zucchinis
2 bunches of broccoli
1 bag of baby carrots
Dice chicken thighs, season with lawless seasoning salt and pepper and let marinade inelastic ziplock bag for 30 minutes in the sauce. Prepare rice and then come back to cook chicken as it only takes about 10-15 minutes to cook.
Once completely marinated, add oil to skillet, chicken and cook throughly for 15 minutes until done.
Brown rice will take the longest to cook, so start this first! Let 2.5 cups of water boil then add 1 cup of brown rice. Reduce heat to medium and let rice cook for about 30 minutes.
Next, chop cabbage in fourths and then eights.The thinner the cut, the quicker it cooks. When you trying to feed these men folk who come home starving, you need to optimize time chile!
Slice zucchini vertically, chop broccoli florets into small bite sized portions while keeping carrots whole. Add about 1/4 cup of water to a skillet and cook veggies on medium until tender. Season with salt and pepper to taste. Let simmer while preparing chicken. The cabbage and carrots takes the longest of the veggies. Thus, chop cabbage first and add carrots to the skillet first to allow it to start cooking.
Slice pineapple through the center. Be careful when cutting through the head of the pineapple as you don’t want to damage the leaves for presentation sake. The center of the pineapple is the toughest portion. Normally when I cut the pineapple, I would core the center but since I wanted to preserve the pineapple for presentation, you have to manually remove the core. Cut the pineapple vertically then horizontally to make lines to easily remove the pieces. Once the pieces are removed, take about a half of cup of the pineapple chunks and dice them into small bite sized pieces. Add those pieces to the chicken marinade. Now, go back to chicken section and prepare the thighs. Go shanty, it’s ya birthday!
Rice? Done. Chicken thighs? Done. Veggies? DONE! Time to plate it and get piggy with it! (Nah, nah,nah nah nap!)
Presentation is key!
Done! “I just hit a stain, faneto!” How do you like it? Comment below!
Yes, you can get you some canned or frozen biscuits and smack them in the oven but I can GUARANTEE they won’t last like these. Not to toot my own horn but beep beep ahhhh toot toot. There’s nothing, I mean nothing like some good thick southern biscuits chile! Add honey for a Popeyes feel or jelly for that belly in the morn’ting! Simple and easy.
When I cook, I just eyeball amounts. However, if I say you need about two shakes of flour you mayyyy not know what I’m talking about. Thus, the hardest about making these biscuits were making sure to capture the correct measurements. You will love the simplicity of this recipe
First things first, I poppa — I mean, first things first, pre-heat the oven to 425°. Work with me y’all! I jams on the 90’s. Preparation is key! Lay out all pf your ingredients, measuring cups and allow butter to begin softening on counter. Trick, place butter right on oven top as the heat will begin to help it melt.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 stick of softened butter
3/4 cup milk, ( feel free to add less or more per the consistency more)
Rolling Pin or (Wine Bottle wrapped in plastic wap. Hey, you gotta make sum shake! 💁🏽)
Using a large mixing bowl, combine all of your dry ingredients: flour, baking powder, salt and sugar. It is best to mix them when they are all dry to ensure the ingredients blend well. One of the worst things is biting into a patch of flour or salt! Blend it like you blend that makeup hunt!
If your butter still isn’t softened, fill a glass with water and microwave until boiling. Use a mitten to remove the glass from the microwave, pour out the water and place the butter under the glass with the opening towards the counter. Let it set to soften the butter for about 60 seconds. Repeat if needed.
After ensuring your butter is softened, cut the butter into cubes by cutting it vertically and horizontally. Then, take the butter knife in small sections to make cubes. You will then use a fork to smash the butter into the dry mix until it is a consistent texture. The butter should look like flakes in the mixture. DO NOT USE A MIXER! You want to butter to melt in flakes for that soft fluffy taste.
Now, you will need to slowly add milk into the middle of the mixture. You can use a large mixing spoon for the consistency until thick enough knead with your hands. The mixture should feel thick like dough and slight sticky. If still too dry, slowly add more milk only as needed.
Sift flour on a open countertop to create an even layer of flour by using a sifter or a cheese grater. (Queen of improvising taught you.) Place the dough on the flour and begin to roll. The thinner you roll the dough, the thinner the biscuit. The thicker you roll it, the thicker the biscuit.
Once you have gotten it to your desired thickness, use a round glass to cut the dough. Tap the glass into the flour first to create a coating which will prevent it from sticking to the dough. Try to cut the biscuits as closely as possible to avoid any left overs. Look, you bet not waste those leftovers! Take the scraps, roll it in a ball and you got yourself a big ole biscuit. Waste not will not.
Bake for 10 minutes, spread butter on the top and bake another 2 minutes or until golden brown. Now, you can get down on it. Hannnnn.
Fresh is where it’s at. Y’all, listen, you don’t know what you’re missing until you eat fresh vegetables. We grew up on fresh vegetables but in college I discovered canned vegetables and frozen broccoli. Look, it was kind of hard out here for a pimppp, when you eating tilapia but really want shrimpppp! I had to make it happen, let’s face it frozen and canned vegetables are just cheaper and quicker but not better for you..
Here’s a quick meal I whipped up for the family tonight. Time is of the essence, this meal took less than an hour from start to finish. Grandma need time to wind down before bed so dinner needs to be quick and easy so I can catch up on my shows. Yes, grandma loves her shows chile!
Rib Eye Steak (3 for my family)
1lb Fresh Green Beans
Elbow Macaroni Noodles
1lb Extra Sharp Cheddar Cheese
1lb Mozzarella Cheese
1lb Monterey Jack Cheese
1/2 cup milk
Lawry’s Seasoning Salt
Fresh Green Beans
Fresh green beans are more work but definitely worth the effort. Anything worth having is worth working for! Yes, maybe I got too deep on green beans, but that’s how passionate I am about them 😂
Prepare green beans by snapping the brown ends off and revealing the inner freshness of the vegetable. Place in sauvers, add water to the bottom of the pan and cook on low. The green beans take the longest to cook thus prepare and cook them first.
Macaroni & Cheese
Pre-heat oven for 400 degrees while beginning to boil the noodles. Fill pot halfway with water, dash of salt and oil to prevent noodles from sticking to each other. Once boiling, add 8 0z (half the box of noodles) until soft. Easy way to check, scoop a noodle with a spoon and sample for texture. Hey, I am not a fancy chef, I do things that work. 💁🏽 Don’t replace spoon back in water, because, well, that’s just nasty – unless you’re just feeding your family. They drink off your cups and always eat off you plate anyway. 😂
Strain noodles in colander then place into baking pan. Quickly add cheeses as noodles will be hot and will begin melting the cheese. Spread evenly in the pan and place in oven until ooooey gooey approximately 10 minutes.
Rib Eye Steak
Steak is best prepared when it is room temperature. If a steak is freezing cole, it won’t cook as evenly and it doesn’t absorb the seasonings as easily. Tenderize the meat Season the rib eye steak with lawless, pepper and onion powder by sprinkling the seasonings evenly on both sides. Add oil to the skillet and cook on medium high for 5 minutes on each side until dark brown crust begins to form on bottom, cook 7 minutes for medium well.
Now, place on a fancy plate and take a picture for the gram. Instagram stunting!
When you want to be fake fancy while serving a real family, this is a quick and easy go to! The reality is, who has time to live in the kitchen when there’s a list of other things to tackle such as drinking wine and catching up on your shows? Not I said the cat, not I. Look, don’t judge me.
4 Green Peppers
1lb Ground Turkey or Ground Beef
1/2 cup of brown rice (Get that minute rice if you have to, shoot!)
1/2 cup water
1 Medium Red Onion
1 Garlic Clove
1 teaspooon Lawry’s Seasoning Salt
1 teaspoon black pepper
1 teaspoon onion powder
1 can of tomato sauce
Only 5 Steps, then hit play on your DVR!
The rice will always take the longest! Add rice and water into pot until boiling point. Then, reduce heat and simmer for about 20 minutes. Preheat oven to 375 to get it percolating. (It’s time for the perculator, it’s time for the perculator. Dewwwww Dewwwww! Ok, ok, ok I am back!)
Ground turkey is tricky to cook, if you don’t know what you’re doing. I’m not going to leave you hangin’ playa! Chop onions, garlic clove and season ground turkey with black pepper, onion powder and Lawrys at the very beginning! Ground turkey has to absorb that flavor or it will be bland. If you’re using ground beef, feel free to season throughout the browingine process. Stir constantly who mincing the meat.
While the rice and meat cooking, you can prepare your green peppers. You can either chop the green peppers in half through the stem or cut the top off. It is all a matter of preference. I prefer them cut horizontally as they seem to cook evenly and are easier to season. Drizzle peppers with olive oil, salt and pepper to ensure they have flavor, too. Place on glass or non stick dish with opening face up.
Mix rice, ground meat, tomato sauce and fill the green peppers with the mixture. Cover them with aluminum foil and place in oven for 25 minutes. add cheese for the last 5 minutes for the finishing touches.
Serve on swanking table setting with garnish of your choice. Oh, you fancy huh?!
Want to be fancy? Use long sweet peppers to swank up your next dinner party!
Want to be healthier? Hold the cheese!
What’s your favorite quick and easy dinner recipes?
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What better way to celebrate the holidays than being with family, friends and of course having your favorite drink? 😏 I mean, what is a party without a pequito le turn up? Yes, that is a mixture of Spanish and French. I am trilingual. You mad or nah?
Hannnn. This year we hosted Christmas at our house with my side of the family. Traditionally, we spend Christmas Eve at my in laws baking cookies for Santa with the chil’ren, playing our favorite card games while eating the best seafood boil ever and sipping on our favorite dranky drank. We spent the night there to be awaken early in the am by the same said chil’ren who want to open up their Christmas gifts. Works out perfectly because once they are done opening gifts, we head home take a tiny nap and get prepared for the night time festivities.
Christmas day my parents and siblings come over to exchange gifts and partake in family fun! This is our second year in our home and I really wanted to get extra fancy with a formal table setting for everyone breaking bread together.
You know, put some stank on it! I will have something for everyone – my mom doesn’t drink, my dad loves a good vodka or tequila, my husband only drinks dark liquor and my youngest brother drinks ummm whatever (when you’re young, you can do that.) Unfortunately, my oldest brother and sister in law decided to move across the world to the east coast right before having my nephew! 😞 Thus, they weren’t be able to join us this year. Thankfully with technology we were able to FaceTime them to make them feel included in the festivities.
Here is the table setting for Christmas dinner. How did you make your holidays extra special?
Love in the details..
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