Double Bean Burritos – Saturday Weekly Recipe post

 Double-Bean Burritos

mex

The Stuff you need;

  • 1 cup cooked brown rice
  • 1 cup chunky Mexican salsa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 6 (10-inch) flour tortillas
  • 1 can refried beans
  • 1 1/2 cup  shredded Monterey Pepper Jack cheese
  • 2 peeled avocados, cut into slices
  • 12 cilantro sprigs
  • Sliced pickled jalapenos – optional
  • Diced red onions- optional
  • Sour cream- optional

What to do with the Stuff:

  • Cook rice until done
  • Combine salsa and black beans in a small saucepan
  • Cook over medium heat 5 minutes or until thoroughly heated
  • Heat refried beans
  • Warm Tortillas
  • Spread 1-2 tablespoons refried beans over each tortilla
  • Top each tortilla with some rice
  • Add 1/3 cup black bean mixture
  • 4 tablespoons cheese
  • 2 avocado slices
  • 2 cilantro sprigs
  • Roll up burritos
  • Serve with side salsa, sour cream, sliced jalapenos, and diced red onions if desired

 

Blackened Chicken with Dirty Rice – Saturday Weekly Recipe post

Blackened Chicken with Dirty Rice

blkchx

The Stuff you need;

Rice:

  • 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

 

Chicken:

  • 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 😉

Notes:

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!

Mexican Stuffed Peppers -Wednesday weekly recipe post

Mexican Stuffed Peppers

stuffed.peppers

The Stuff you need:

  • 6 large bell peppers (you can use any color you’d like I stuck with red and yellow)
  • 1 cup cooked brown rice
  • 1 16 oz can of black beans drained and rinsed
  • 1 can of Rotel
  • 1 lime juiced
  • 2 large shredded chicken breasts
  • 1 cup of corn
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • 1/2 cup shredded Monterrey jack cheese
  • 1 tbs of taco seasoning  (see below- homemade version is AWESOME)
  • 1/2 tsp salt
  • 2 jalapeno peppers, diced (if you don’t like spice- de-seed ) 2 is for medium/hot- add or subtract according to your taste

What to do with the Stuff::

  • Preheat oven to 350
  • Core your peppers with a paring knife remove just the tops, seeds, and any white pulpy stuff
  • Place cored peppers into a large baking dish
  • In a large mixing bowl combine rice, beans, Rotel, lime juice, chicken, corn, cheddar cheese, taco seasoning, and salt
  • Mix in jalapenos, and shredded cheeses
  • Stuff each pepper with your filling
  • Bake for 30-45 minutes, or until the peppers are tender
  • Allow to cool 10-15 minutes before enjoying

HOME MADE QUICK TACO SEASONING

  • 1 tablespoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

Mix all together in a bowl, store in a spice jar 😉

Spicy Tom Yum Soup – Saturday weekly recipe post

Spicy Tom Yum Soup

tomyum

The stuff you need:

  • 2 pounds tiger prawns with heads and shells
  • 5 cups veggie stock
  • 2 tablespoons vegetable oil
  • 1 TBS fish oil
  • 3 TBS minced garlic
  • 2 stalks fresh lemon grass, tough outer leaves removed and and white part slightly crushed
  • 5 kaffir lime leaves (found in Asian market)
  • 5 shallots, thinly sliced
  • 5 slices galangal (in ginger root family-found in Asian market)
  • 1 cup thinly sliced bok choy
  • 1/2 cup thinly sliced carrot
  • 10 chile padi (bird’s eye chiles), thinly sliced (found in Asian market)
  • 1 tablespoon Asian red chili paste (found in Asian market)
  • 1 skinless, boneless chicken breast – cut into cubes
  • 1/4 cup lime juice
  • 2 large squid, cleaned and sliced into rings
  • 1/2 (15 ounce) can baby corn, drained
  • 1/2 (6 ounce) can whole straw mushrooms, drained
  • 3 fresh tomatoes, quartered
  • 1/2 cup coconut milk
  • salt to taste

What to do with the Stuff:

  • Wash the prawns, remove the heads, shells, and black veins, retain the heads
  • Set the cleaned prawns aside
  • Place the prawn heads in a large saucepan or soup pot with the veggie stock
  • Bring to a boil over high heat to reduce the stock and concentrate the flavor
  • Strain out the prawn heads and discard
  • Heat the vegetable oil in a large skillet over medium heat; cook and stir the garlic, lemon grass, lime leaves, shallots,  galangal, and red chilies until the shallots are translucent and the seasonings are fragrant (3-5 minutes)
  • Stir in the chili paste,and fish oil, cook and stir for 2-3 minutes
  • Add the chicken breast and lime juice
  • Stir well to evenly mix in the chili paste, and let the mixture simmer for 3-5 minutes
  • Pour the seasoned chicken-lime juice mixture into the prawn stock, bring to a boil over medium-low heat
  • When the soup begins to boil, stir in the squid rings, bokchoy, carrots, baby corn, straw mushrooms, cleaned prawns, and tomatoes
  • Turn the heat to low, stir in the coconut milk, and let the soup simmer until the prawns are pink and opaque, about 5 minutes
  • Add salt to taste, and serve

Vegetarian chili with Quinoa and black beans – Wednesday weekly recipe post

Vegetarian chili with Quinoa and black beans

qinoachi

The stuff you need:

  • 1 cup uncooked organic quinoa, rinsed
  • 2 cups veggie stock
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 2 TBS chili powder
  • 1 TBS ground cumin
  • 1 TBS unsweetened cocoa powder
  • 1/2 tsp cinnamon
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) can black beans,rinsed and drained
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 2-3 jalapeno peppers, seeded and minced (may leave seeds in for increased for spice)
  • 2 TBS minced chipotle peppers
  •  Salt and black pepper to taste
  • 1 cup frozen corn
  •  Chopped cilantro, sliced avocado, greek yogurt, shredded cheddar cheese, diced red onions, hot sauce for garnishes/accoutrements (optional)

What to do with the stuff :

  • Bring the quinoa and veggie stock to a boil in a saucepan over high heat
  • Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside
  • Heat olive oil in a large pot over medium heat
  • Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes
  • Add the garlic, chili powder, unsweetened cocoa, cinnamon and cumin; cook and stir 1 minute to release the flavors
  • Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, & chipotle pepper
  • Season to taste with salt and pepper
  • Bring to a simmer over high heat, reduce heat to low, cover, and simmer 30 minutes.
  • After 30 minutes add thawed corn
  • Cook to heat the corn through
  • Stir in the reserved quinoa
  • Remove from the heat
  • Serve with above-mentioned accoutrements, as per your taste/preference (leave out yogurt and cheese for dairy free)

Hearty Breakfast Skillets – Saturday Weekly Recipe post

Stellar Hearty Breakfast Skillets

bkfstskil

 

The Stuff you need: (4 Skillets)

  • 2 pounds potatoes, cooked & cubed
  • 1/2 pound bacon cooked, and cut into pieces
  • 1 green bell pepper, sliced
  • 1 red  bell pepper, sliced
  • 1 onion, thinly sliced/halves
  • 2 cups sliced mushrooms
  • salt, pepper, garlic powder, ground parmesan cheese, & chili powder to taste
  • 4 cups shredded Pepper Jack (or monterey jack) cheese
  • 8 eggs

What to do with the Stuff

  • Cook potatoes (can use bacon pan/grease) on medium heat until well browned
  • Flip potatoes occasionally to prevent sticking
  • Stir in green pepper, red pepper, onion, and mushrooms
  • Cook until vegetables are tender
  • Add cooked bacon, season with salt and pepper, garlic & chili powder and parmesan cheese
  • Cover with shredded cheese and turn mixture until cheese is melted
  • Keep on low heat while cooking eggs to each persons liking
  • Place portions of potato mixture in individual serving dishes, and top each with 2 eggs

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

UBER crunchy, yummy CHICKEN WINGS MMmmmmm!

wings

 

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

 

Chipotle Pork Tacos

Chipotle Pork Tacos

pork.tacos

The stuff you need :

  • 1-pound pork tenderloin
  • 1 1/2 teaspoons grated lime rind
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon brown sugar
  • 2 teaspoons chopped chipotle chile, in adobo sauce
  • 4-6 garlic cloves crushed
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 cup thinly sliced shallots
  • 2 TBS olive oil
  • 8 (6-inch) corn tortillas
  • 1/4 cup sour cream (optional)
  • Chopped cilantro

What to do with the stuff:

  • Place pork tenderloin between 2 sheets of heavy-duty plastic wrap
  • Pound to 1/4-inch thickness using a meat mallet or small heavy skillet
  • Cut pork into thin strips
  • Combine pork, lime rind, and next 6 ingredients
  • Heat ½ of the olive oil in large nonstick skillet over medium heat
  • Add shallots to pan; sauté for 4 minutes or until tender
  • Place shallots in a large bowl
  • Add remaining olive oil to pan
  • Add pork; sauté for 3 minutes or until no longer pink
  • Add pork to shallots
  • Warm tortillas according to the package directions
  • Spoon 1/3 cup pork mixture onto each tortilla, top each tortilla with 1 1/2 teaspoons sour cream and cilantro
  • Fold in half, serve

 

“Seafood Arrabiata” Wednesday weekly recipe post

“Seafood Arrabiata” – Italian for angry- “Arrabiata” is a spicy tomato sauce

Seafood Arribiata

The Stuff you need :

  • 8 ounces uncooked linguine
    2 tablespoons extra-virgin olive oil
    1 cup bay scallops
    12-16 peeled & deveined medium shrimp
    1 small onion chopped
    1/2 -1 T crushed red pepper to taste (I like it SPICY)
    6 garlic cloves, minced
    2 tablespoons tomato paste
    1 (14.5-ounce) can petite-cut diced tomatoes, drained
    1/2 cup clam juice
    12 little-neck clams
    12 mussels, scrubbed
    2 tablespoons chopped fresh parsley
    1 tablespoon thinly sliced fresh basil

What to do with the Stuff :

  • Cook pasta according to package directions, drain, set aside
    While pasta is cooking, heat olive oil in a large skillet over medium-high heat
    Add onion, red pepper, and garlic; cook 3-4 minutes
    Add tomato paste and tomatoes; bring to a simmer
    Add clam juice; bring to hard simmer
    Add clams, cover, reduce heat to medium, and cook 4-5 minutes.
    Add mussels; cover and cook 3 minutes or until clams and mussels open
    Discard any unopened shells
    Add scallops and shrimp to pan cook 3 – 5 min until no longer opaque
    Stir in parsley; cook until thoroughly heated
    Serve over pasta
    Sprinkle with fresh basil

Grilled Fish in Foil, Belize-Island Style – Saturday weekly recipe post

Grilled Fish in Foil, Belize-Island Style

Belizefish

 

The stuff you need:

1 to 2 lbs grouper (or other firm fish) – head & guts removed -(save for later, great fish stock)
1 green bell pepper – sliced in strips
1 to 1 ½ yellow onion – sliced in rounds
2 tomatoes – sliced in rounds                                                                                                                                                                                                      3 cloves garlic chopped
1 lime – cut in half
bunch fresh cilantro chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
¾ stick butter (sliced)
Season salt to taste
Hot sauce to taste
Flour Tortillas

What to do with all the stuff:

Tear off two 24” pieces of heavy duty aluminum foil 18” wide
Both sheets flat on counter and layer1/2 of the sliced onions and potatoes, and 1/2 cilantro in center
Dot with some butter
Spread fish on top of onions, potatoes, cilantro mixture
Spread mayonnaise fairly evenly on both sides of fish
Spread mustard on top of mayo
Layer tomato slices, and crushed garlic on top
Add bell pepper strips
Add carrot peels
Add remaining cilantro
Dot butter slices on top and sprinkle the pile with seasoned salt & pepper to taste
Dot hot sauce to taste (I use habanero sauce, but any kind will do- Adjust accordingly)
Squeeze lime juice from both halves of lime
Carefully fold foil up and around fish, and seal the foil. Add more sheets if necessary
Place on a hot grill and allow to cook for 40-45 minutes undisturbed
Carefully remove foil pouch and place on a cookie sheet, let set 5 min
Cut down the center of the foil
Stir to incorporate all the ingredients and juices
Serve with fresh flour tortillas
You may serve over steamed rice or cous cous, or all on it’s own,
the juices are excellent, as will be the fish
WATCH FOR BONES!