Blackened Chicken with Dirty Rice – Saturday Weekly Recipe post

Blackened Chicken with Dirty Rice


The Stuff you need;


  • 1 TBS olive oil
  • 1 small chopped onion
  • 2 stalks chopped celery
  • 1 small chopped green bell pepper
  • 1 TBS chopped fresh thyme
  • 1 cup long-grain white rice
  • 2 teaspoons paprika
  • 1/4 teaspoon ground red pepper
  • 6 garlic cloves, minced
  • 2 cups veggie or chicken stock (or water)
  • 1/4 teaspoon kosher salt
  • 1 TBS olive oil
  • 1/4 lb cooked/browned ground sausage
  • ¼ lb chicken livers, finely chopped
  • 2 green onions, thinly sliced
  • 1 teaspoon hot pepper sauce



  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground red pepper
  • 4 – (6-ounce) skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 1/2 cup chicken broth

What to do with the Stuff:

  • Preheat oven to 400°
  • To prepare rice, heat a medium saucepan over medium-high heat
  • Add oil to pan; swirl to coat
  • Add onion and next 3 ingredients (through thyme); sauté 4 minutes
  • Add rice, paprika, 1/4 teaspoon red pepper, and garlic; sauté 1 minute
  • Add 2 cups stock or water and 1/4 teaspoon salt; bring to a boil
  • Reduce heat, cover, and simmer 12 minutes. Let stand 5 minutes
  • Heat a medium skillet over medium-high heat
  • Coat pan with Olive Oil
  • Add browned sausage meat
  • Add livers; sauté for 4-5 minutes or until lightly browned and cooked through
  • Stir in green onions
  • Add sausage/liver mixture and hot pepper sauce to the rice; fluff with a fork, set aside
  • To prepare chicken, combine cumin and the next 5 ingredients (through red pepper)
  • Rub spice mixture evenly over chicken
  • Heat a large ovenproof skillet over medium-high heat
  • Add oil to pan; swirl to coat
  • Add chicken to pan; searing/browning for 3 minutes
  • Turn chicken; place pan in oven
  • Bake at 400° for 6 minutes or until chicken is done
  • Remove chicken from pan, add broth bring to a boil cook until liquid is reduced to 1/4 cup (about 2 minutes)
  • Spoon sauce over chicken; serve with rice, and some awesome greens of your choice 😉


You may adjust spice/heat to your liking. This recipe is gauged for Medium-Hot. Simply add to, or decrease the amounts of crushed red peper, and/or the liquid pepper sauce. This recipe is EXCELLENT when served with collard greens, or kale, or spinach. Enjoy!

THE BEST, crunchy-est, most delicious hotwings EVARRR! Saturday weekly recipe post

UBER crunchy, yummy CHICKEN WINGS MMmmmmm!



Stuff you need :

  • 1 quart Vegetable (or oil of your choice) for frying
  • 12-16 wings, separated into drums, and flats
  • 1/2 cup all-purpose flour
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 3 eggs, lightly beaten
  • ¼ cup water

Wing sauce:

  • 1 stick butter
  • 1 tablespoon white vinegar
  • ¼ cup hot pepper sauce
  • crushed red pepper, salt and pepper to taste
  • Melt the butter in a large skillet
  • Stir in vinegar and hot pepper sauce
  • Season with crushed red pepper, salt and pepper to taste

What to do with the stuff:

  • Preheat oil in a deep-fryer to 350 degrees F
  • Measure flour into a pie plate
  • In another pie plate combine panko, Parmesan, parsley, red pepper flakes, salt and pepper, to taste
  • In a third plate add whisked eggs and water
  • Dredge the wings in the flour, followed by the egg, then in the panko
  • Place the breaded wings in the hot oil, fry until golden brown, turning about halfway cook 8-10 minutes
  • Drain on a paper towel lined sheet tray, season with salt and pepper
  • Coat each wing with the amazingly yummy wing sauce

For the dipping sauce:

Mix together:

(to your taste)

Blue cheese, ground parmesan cheese, lemon pepper

Serve with carrot sticks and celery


Pollo con Chorizo y arroz (Chicken and Chorizo Rice)

Pollo con Chorizo y arroz (Chicken and Chorizo Rice)

arroz con chorizo


The Stuff you need

  • 3 TBS Olive oil
  • 4 links (16 oz.) Mexican Chorizo
  • 8 boneless, skinless chicken thighs
  • 6 cloves garlic chopped
  • 3 stalks celery chopped
  • 1 small onion chopped
  • 1 small green pepper chopped
  • 1/2 small can tomato paste
  • 1 cup dry long grain white rice
  • 2 (15 oz.) can diced tomatoes
  • 8 cups chicken or veggie stock or broth
  • 2 bay leafs, halved
  • 1 TBS crushed red peppers
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp oregano
  • 1 bunch green onions

What to do with the Stuff:

  • Cut the chicken thighs into small, one inch chunks
  • Add the oil to a large pot, along with the chopped chicken thighs and chorizo (squeeze the chorizo out of the casing)
  • Cook the meat over medium heat until the chorizo is browned and the chicken is white and firm (about 8-10 minutes), remove from pan, set aside
  • To that pot, add garlic,celery,onion, & pepper saute until veggies are soft
  • Add the tomato paste and dry rice to the pot, cook until rice is slightly browned ( 2-3 min) stirring constantly
  • Stir and cook for about two minutes, don’t let it stick/burn
  • Add the chicken broth and diced tomatoes (with juices) to the pot
  • Stir to combine and dissolve anything stuck to the bottom of the pot
  • add the bay leaf, cumin, paprika, and oregano
  • Add meat back to pot
  • Stir once more, place a lid on the pot, and turn the heat up to high
  • As soon as the pot reaches a full boil, turn the heat down to low and let it simmer for 30 minutes
  • After 30 minutes, turn the heat off and let the pot sit for an additional 10 minutes, undisturbed, to continue to steam
  • Remove the lid and fluff the jambalaya
  • Serve hot, topped with sliced green onion


Mexican Chorizo & Eggs (Chorizo con Huevos) Wednesday Weekly recipe

Mexican Chorizo & Eggs (Chorizo con Huevos)

chorizo con huevos

The Stuff you need;

  • Olive oil (or bacon fat)
  • 1 small onion, diced (red, white or yellow onions)
  • 1 medium jalapeno` seeded and diced (use gloves!)
  • 1/2 lb (4-6 links) Mexican chorizo sausage, removed from casing
  • 5 to 6 eggs
  • Salt, pepper for seasoning
  • GARNISHES: optional…
  • Tortillas – (warmed for serving)
  • diced cilantro
  • sliced avocado
  • diced tomatoes
  • shredded cheddar or pepper jack cheese
  • What to do with the Stuff: 
  • Heat 2 TBS olive oil or bacon fat in large skillet over medium heat
  • Add the chopped onions, and jalapenos, and saute`until softened
  • Move onions & jalapenos to the side of the pan
  • Add ground up bits of chorizo
  • Use a wooden spatula to break up the pieces of sausage
  • Stir until the sausage is cooked through, though not necessarily browned
  • If you are not using lean chorizo, drain the excess fat from the pan before proceeding
  • If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn’t an issue
  • Crack the eggs one at a time, into the pan
  • Break the yolks and stir the eggs into the sausage
  • Add a light sprinkling of salt and pepper
  • Stir constantly until the eggs begin to set
  • Remove from heat

Serve immediately with a side of warmed corn tortillas and garnishes listed above.

Bon Appetite!


Spicy “Jambalaya-like” Pasta ( weekly Wednesday Recipe post)

Spicy “Jambalaya-like” Pasta


Stuff you Need:

  • 1/4 C olive oil
  • 2 TBS “Cajun spice mix” (salt, garlic powder, paprika, cayenne & black pepper)
  • 1 lb skinless chicken breasts, cut into small pieces
  • 1 lb fresh large shrimp, peeled and de veined
  • 1 lb linguine or fettucini
  • 1/4 C chicken broth
  • 1/4 C white wine
  • 1 sm green bell pepper, cut into thin strips
  • 1 sm red bell pepper, cut into thin strips
  • 1 sm yellow bell pepper cut into thin strips
  • 6 garlic cloves, chopped
  • 1 med onion, diced
  •  3/4 C  diced tomatoes

What to do with the Stuff:

  • Heat olive oil in skillet
  • Add garlic, and Cajun spice mix
  • Add chicken, cook until the chicken is browned on all sides ( 5- 8 min)
  • Cook pasta to al dente’ in salted, boiling water
  • Add chicken broth, and wine to the pan (with chicken)
  • Add sliced peppers and diced onions
  • Saute for approx 3-4 min, until vegetables are cooked, and chicken is almost done
  • Add the tomatoes and continue to cook mixture
  • Add the shrimp into the pan, cook until the shrimp and chicken are thoroughly cooked
  • Add the pasta, and toss together
  • Garnish with fresh parsley or cilantro