BAKED CURRY CHICKEN WINGS

  Ingredients

Meat 1 lb: Chicken wings Produce 10 clove: Garlic 1: Garlic powder 4 tbsp: Ginger, Fresh 1 bunch: Green onions 1: Jalepeno, small 1: White onion, small Condiments 3 tsp: Lemon juice 1: Marinade Baking & Spices 1/2 cup: Curry powder 1: Pepper 1: Salt Oils & Vinegars 3/4 cup: Olive oil

Instructions

1. Start by dicing the green onion, white onion, ginger, garlic and jalapeño and add it to a large mixing bowl

2. Add the curry powder, olive oil and lemon juice to the mixing bowl and mix all of the ingredients together.

3. Add the salt, pepper and garlic powder to taste. Because curry powder is extremely bland, you should go heavy on the salt and pepper. Your marinade should be a thick paste

4. 1. At this point, you should taste your marinade before the raw chicken contaminates it. If more seasoning or curry powder is desired, add more to your liking.
      

   2. Clean your chicken wings. You can keep them whole or separate them at the joint. For this recipe, I separated my chicken wings.

   3. Season your chicken wings with salt and pepper.

   4. 1. At this point, you should taste your marinade before the raw chicken contaminates it. If more seasoning or curry powder is desired, add more to your liking.

      2. Clean your chicken wings. You can keep them whole or separate them at the joint. For this recipe, I separated my chicken wings.

      3. Season your chicken wings with salt and pepper.

      Enjoy

Perfect Prime Rib

 

Ingredients

For the roast:

  ° 6 kg of boneless, tied beef ribs

  ° 3 1/2 teaspoon

  ° sea salt

  ° 1/2 tablespoon

  ° black pepper

  ° 1 teaspoon of fresh rosemary leaves, minced from 1 sprig or 1/2 tsp. dried rosemary

  ° 1/2 teaspoon fresh thyme leaves, sliced ​​into 1-2 sprigs or 1/4 tsp. 1/2 teaspoon of dried thyme

  ° 6 minced garlic cloves ° 3 tablespoon olive oil

Instructions

How to make a prime rib: Sprinkle the meat with 2 teaspoons of salt, cover lightly with plastic wrap and let stand at room temperature for 3 hours to reach room temperature (it cooks more evenly). Then preheat the oven to 500 ° F with a rack in the lower third of the oven. Rub your prime rib: In a small bowl, mix: 1/2 tablespoon of salt, 1/2 tablespoon of black pepper, 1 teaspoon of chopped rosemary, 1/2 teaspoon of chopped thyme, chopped garlic and 3 tablespoons of olive oil.

Enjoy

Cheddar Bay Biscuits

 

These Cheddar Bay Biscuits taste just like the ones from Red Lobster! Packed with cheddar cheesy goodness, with a little (tiny) bit of heat. The baked biscuits are brushed with garlic butter. You can make this recipe into drop biscuits (which is so easy), but I love rolling them out and cutting them to get all those flaky layers! Either way they are tender, moist, and oh so cheesy!

Ingredients

For the biscuits

• 3 cups all purpose flour, spooned and leveled
• 1 tablespoon granulated sugar
• 1 tablespoon + 1 teaspoon baking powder
• 3/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 cup butter, cold (1 stick)
• 1 cup buttermilk, you can use whole milk instead
• 1 large egg
• 2 cups packed, 8 ounces sharp cheddar cheese

For the garlic butter topping

• 1/4 cup butter, melted (half stick)
• 1 clove garlic, smashed and minced*
• 1 tablespoon fresh parsley, chopped

Instructions

• Preheat your oven to 425 degrees F.
• Start by grating your cheese. You will need 2 cups packed, about 8 ounces. Packed means you have to press it down pretty well into your measuring cup! Once it’s all grated, stick it in the fridge so that it stays cold while you mix up the biscuits. Cold biscuit dough going into a hot oven is what makes flaky layers.
• In a large bowl, whisk together 3 cups flour, 1 tablespoon granulated sugar, 1 tablespoon + 1 teaspoon baking powder, 3/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1 teaspoon kosher salt.
• Add 1/2 cup cold butter that has been cut into chunks. Use a pastry cutter to cut in the butter. You can use a fork if you don’t have a pastry cutter. You want to leave some pea-size pieces of butter, see photos.
• In a glass measuring cup, add 1 cup buttermilk. Crack in one egg and whisk is together.
• Pour the liquid over the dry ingredients and stir together with a rubber spatula.
• Add in the cold shredded cheddar cheese and stir it together. Coat your hands with flour and knead it together if the spatula can’t handle it.
• At this point, you can form these into drop biscuits. See notes!
• To roll out the dough, prepare a work surface by sprinkling flour generously. Coat your hands with flour and transfer the dough to the floured surface. Knead it together a couple times if it hasn’t come together in a ball

• Use a rolling pin to roll the dough into a large rectangle, about 12×16 inches. It doesn’t have to be exact.
• https://d68fc9d56df3f9f41a34657abd76263f.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.htmlFold the short sides of the dough over the center into thirds, just like you’re folding a business letter. See photos.
• Turn the dough over so the seam is on the bottom. Pat or roll out the dough again until it is about an inch thick. Thick biscuit dough makes thick biscuits!
• Use a 2 and 1/2 inch biscuit cutter to cut into biscuits. Do not twist the cutter as you press down, this inhibits rising in the oven. Just push straight down.
• Place the biscuits close together (they should be touching. This helps them rise tall) in a 9×13 inch pan, or you can place them in the center of a normal baking sheet (touching each other). I used a 10 inch cast iron pan in the photos above, but was only able to fit 12 of the biscuits (I shaped the rest into drop biscuits.) Use a 9×13 inch pan or a baking sheet to fit all 18-20 biscuits.
• Brush each biscuit with buttermilk. (or you can brush with milk, cream, or half and half. It helps them brown.)
• Bake in the preheated 425 degree oven for 15-18 minutes. The edges of the biscuits should be golden brown. If you are unsure if they are done, you can always insert a toothpick to the center to make sure it comes out with no batter on it. Be careful not to over bake; these biscuits tend to look a little under baked because of all the cheese on the edges. It looks like gooey dough but it’s actually gooey cheese.
• While the biscuits are in the oven, make the garlic butter topping. Melt 1/4 cup butter in a small bowl. Stir in 1 tablespoon fresh chopped parsley (you can sub 2 teaspoons dried parsley) and 1 clove garlic*, smashed and minced. Brush each biscuit with the butter mixture just after coming out of the oven.
• Store these sealed tightly on the counter for up to 3 days. After that, put them in the fridge.
• FREEZER: Biscuits are great for freezing. You can freeze the finished biscuits: let thaw in the sealed container at room temperature, then microwave or warm in the oven at 350 for 5 minutes. You can also freeze the biscuits after you have shaped them but before baking (don’t brush with buttermilk). Freeze unbaked biscuits in a sealed container (ziplock is fine). You can bake them straight from frozen. Brush frozen biscuits with buttermilk and bake as instructed, adding 2-5 minutes to the bake time.

CAJUN SALMON AND SHRIMP

 

Ingredients

1 lb salmon

1/4 lb shrimp

3 tsp Cajun seasoning

2 garlic cloves minced

1/4 tsp red crushed pepper optional

1/2 tsp lemon juice

1 tbsp fresh parmesan cheese grated

salt and pepper to taste

1/4 cup heavy cream

Instructions

Preheat oven to 450 degrees F.

Season the salmon with 2 tsp of Cajun Seasoning. Season the shrimp with 1 tsp of Cajun seasoning.

Heat a large skillet with some oil over medium-high heat. Cook the salmon for 1-2 minutes, on each side, skin side down. Place the salmon in the oven and cook for 7 minutes.

While the salmon bakes in the oven, heat a medium-sized skillet with some oil over medium-high heat.

Add the shrimp to the skillet and cook for 40 seconds on each side. Remove the shrimp from the skillet and set aside.

Add the garlic and red crushed pepper to the skillet and cook for 20 seconds.

Add the lemon juice, heavy cream, parmesan cheese and cook for 3-4 minutes. Season with salt and pepper.

Pour the sauce over the cooked salmon and shrimp and enjoy.

Notes

Feel free to add extra Cajun seasoning to the cream sauce. 

Nutrition

Calories: 805kcal | Carbohydrates: 6g | Protein: 116g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 539mg | Sodium: 1174mg | Potassium: 2450mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3285IU | Vitamin C: 7mg | Calcium: 303mg | Iron: 7mg

Cajun Chicken And Broccoli Alfredo

 

Ingredients:

1 cup of broccoli

1 cup of Penne pasta

1 tablespoon of butter

1 tablespoon olive oil

1 1/2 lb chicken breast

4 minced garlic cloves

1 cup 35% cream

1 cup of milk

1 cup and 1/4 grated mozzarella or Monterey Jack cheese

Salt and freshly ground pepper

Instructions:

Season the breast and chicken with salt and pepper. Cooking broccoli in a double chauffeur . Put apart . Cook the pasta al dente and drain. In a big pot, heat oil & butter on medium high heat. Sauté the chicken breast for about 5 minutes on each side. Take off heat and let cool. Cuting chicken to little slices . Add garlic to the same pot and cook with the chicken juice for about 31 seconds. Remove from the heat and put in the same bowl as the broccoli. Join cream & adduce to a scald . Add cheese and combine until tender. Reduce heat to low and gradually add milk, stirring constantly, until a creamy texture is achieved. Add the pasta to the sauce, then the broccoli. Season with salt and pepper and finally add the chicken. Serve hot!

 

Homemade German Chocolate Cake

We softened the traditional German chocolate cake but kept the flavor in the layers of moist chocolate cake and sticky coconut-pecan frosting.

Ingredients

• Cooking spray
• 1 tablespoon cake flour
• ½ cup unsweetened cocoa
• 1 ounce sweet baking chocolate
• ½ cup boiling water
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• 3 tablespoons butter or stick margarine, softened
• 2 tablespoons vegetable oil
• ¼ cup plain fat-free yogurt
• 2 ½ teaspoons vanilla extract
• ½ teaspoon coconut extract
• 2 large egg whites
• 2 ¼ cups sifted cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup low-fat buttermilk
• Coconut-Pecan Frosting

Directions

✅ Step 1

Preheat oven to 350°.

✅ Step 2

Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.

✅ Step 3

Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

✅ Step 4

Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add yogurt, extracts, and egg whites; beat well.

✅ Step 5

Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture.

✅ Step 6

Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks.

✅ Step 7

Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Nutrition 

Per Serving:

311 calories; calories from fat 27%; fat 9.2g; saturated fat 4.2g; mono fat 2.6g; poly fat 1.4g; protein 4.6g; carbohydrates 52.7g; fiber 0.3g; cholesterol 35mg; iron 2.2mg; sodium 186mg; calcium 111mg.

ENJOY!!

 

Braised Beef Short Ribs

Braising is the best way to cook short ribs, and this simple recipe teaches you how to get flavorful, fall-off-the-bone meat with ease.

• Prep Time : 15 minutes

• Cook Time : 3 hours

• Total Time : 3 hours 15minutes

• Servings : 5

Ingredients

• 5 – 6 beef short ribs , 300-400g/10-14oz each (Note 1)
• 1.5 tsp each salt and pepper
• 2 tbsp olive oil
• 3 garlic cloves , crushed
• 1 large onion , chopped (brown, yellow or white)
• 2 celery ribs , chopped
• 2 carrots , chopped
• 2 tbsp tomato paste.
• 2 cups (500ml) dry red wine (Note 2).
• 2 cups (500ml) beef stock/broth, low sodium.
• 2 sprigs thyme (optional).

Instructions

1. Preheat oven to 160C/325F.
2. Sprinkle beef all over with salt and pepper.
3. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 – 7 min in total). Remove and repeat with remaining ribs, then remove.
4. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
5. Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
6. Add tomato paste and cook for 1 minute.
7. Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
8. Return beef into liquid, arranging them so they are submerged (Note 3).
9. Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
10. Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
11. Strain all liquid in the pot, pressing juices out of the onion, carrot etc. Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
12. Place beef on serving plate, spoon over sauce. Serve!

Other cook methods:

1. Stove - 2.5 hours on low simmer, lid on
2. Slow cooker - 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown.
3. Pressure cooker - 1 hour on high, follow slow cooker directions above. Depressurise naturally for 10 minutes, then release valve. 
4. Instant Pot - Follow slow cooker directions above but do the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using above times.

Enjoy!!