4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt
4 teaspoons olive oil
2 tablespoons fresh thyme
1 teaspoon minced garlic
1 1/2 teaspoons all-purpose flour
3/4 cup unsalted chicken stock (such as Swanson)
2 tablespoon butter
1/4 teaspoon chili pepper
1 tablespoon jalapeno chopped
1 tablespoon chopped fresh flat-leaf parsley
lemon pepper to taste
Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt, lemon pepper,garlic powder, 1 tablespoon fresh thyme. Heat a large stainless steel skillet over medium-high heat. Add 3 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove chicken from pan; let stand 5 minutes.
To the same pan add remaining oil and butter swirl till melted, then add the flour and cook out 2 minutes. Add your cold chicken stock and continuously stir until bubbly and thickened.
Add the chili pepper, remaining thyme, minced garlic, jalapeno and lemon pepper and stir.
Add the chicken back in and simmer another 3 minutes, salt and pepper to taste.
Serve on top of rice or potatoes like i did! 🙂 enjoy!
For the spinach, saute 1/2 of one medium onion, 3 garlic cloves chopped and 1/4 cup golden raisins for 4 minutes.
Add 6 – 8 cups of baby spinach and saute 1 minute and immediately remove from the heat.
TO see and enjoy my step by step video recipe please be free to subscribe to my youtube channel meshas corner 🙂
2 cups water
2 cups whole milk
1 cup white stone-ground grits
1/3 cup heavy cream
1/2 stick unsalted butter (optional), cut into pieces
2 teaspoons kosher salt
3 tablespoon fine diced jalapeno
1/2 cup sharp cheddar cheese
3 tablespoons sliced scallions
fresh black pepper to taste
Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1hours (stir more toward end of cooking to avoid scorching)
Stir in cream, jalapeno, scallion, cheese and butter , simmer 5 minutes, Remove from heat and keep warm, covered.
2 beef ( or any sausage you prefer) sausages cut into circles
1/2 of a onion thin sliced
2 tablespoons ketchup
2 tablespoons hot sauce(i used franks) use anything you have on hand
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tsp garlic powder
oil to saute sausages
1/4 cup chicken stock
salt and pepper to taste
Saute the sausage for 5 minutes, then add the onions saute another 5 minutes.
Add all other ingredients, stir and simmer for 6-8 minutes until everything is combined and sauce thickens. Pour over grits and enjoy!
3 Cups Flour (Plain)
3 tsp Baking Powder
1/3 tsp Salt
3 tsp Sugar
3 tsp Butter or Margarine
¾ Cup Water or enough to make a firm dough
¾ Cup Cooking Oil, or enough to cover bottom of the pan
Add the dry ingredients to a large mixing bowl and mix together evenly
If using butter / margarine, add this to the dry ingredients and rub the flour through your fingers until it mixes together with the butter evenly and resembles fine breadcrumbs – do not leave blobs of butter in the mixture.
Slowly add the water and constantly knead the dough until it is firm and there is no dry flour in the bowl. The dough should NOT stick to your fingers once finished.
Pinch a golf ball sized piece of the dough and place in the palm of your hand, use the other hand to fold the outer edges into the middle until the dumpling has a ‘firmness’ to it
keep kneading in this way for about 30 seconds until firm.
Carefully place dumplings into cooking oil and turn them over until they are fried golden brown all over – do not overload the pot, the dumplings should not be touching one another, remove when done and drain on paper towel. Enjoy!
For full video recipe on this dish check out my youtube channel! https://www.youtube.com/watch?v=zl_p7HrZOb8
1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
extra butter to cook pancakes
In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix, a few small lumps are fine).
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
Strawberry Ginger Topping
1/4 pound fresh strawberries( or 10 medium – large strawberries) chopped in cubes
1/3 cup sugar(less if strawberries are super sweet)
1/3 cup water
2 tbsp chopped fresh ginger
Combine everything in a pot on the stove and simmer until the strawberries break down and the sauce is syrup consistency.
Pour over pancakes with more fresh strawberries and enjoy!
In a pot combine vinegar and sugar, bring to a boil and simmer for 5 minutes. cool the mixture all the way to room temperature. In a bowl Add cabbage, carrots, green onions,raisins, parsley, salt and pepper and vinegar sugar mixture, toss gently to combine. Cover and chill for at least 2 hours before serving. Enjoy!