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Deconstructed Thai Inspired Chicken Salad

Ingredients – chicken
3 medium boneless skinless chicken breast
2 tbsp lemon zest
2 tsp lemongrass powder
1 tbsp honey
1 tsp cumin
1 tsp sesame oil
2 tsp paprika
Salt and pepper to taste
Mix all above ingredients in a bowl thoroughly and allow to marinate 2 hrs to up to over night.
In a hot skillet add the oil and sear all sides until golden brown – medium heat to assure not to burn the honey that is in the marinade. Transfer chicken to a 350 degree oven and continue cooking chicken until cooked through or the internal temperature read 165 degrees
Allow chicken to rest 10 minutes before slicing!

Sauce Ingredients
Flesh of 1 large mango(1 1/2 cups)
1/2 roasted red pepper
2 tbsp rice wine vinegar
1 tbsp honey
2 tbsp oil
2 tbsp lemon juice
Blend all the above in a standing mixer until completely smooth (strain of preferred) optional

Salad Ingredients
2 cups salad spinach(baby spinach)
1 cup diced cucumber
1/2 cup diced mango
1/3 cup thinly sliced onion
Salt and pepper to taste

Tomato ingredients
3 Roma tomatoes
1 tsp sesame oil
Salt and pepper to taste
Slice tomatoes in half drizzle with sesame oil salt and pepper
Add tomatoes to oven under the broiler and until tomatoes start to bubbles and blister.
Put the salad together and enjoy! 🙂

Sweet and Sour Shrimp

1/2 pound large peel and deveined fresh shrimp
1/2 cup sweet and sour sauce (your favorite brand)
1/3 cup chopped sweet peppers (red and yellow)
3 garlic cloves chopped
1 1/2 tbsp chopped fresh thyme
1 tbsp finely chopped Fresno chili
1/2 tsp smoked paprika
2 tbsp vegetable oil
1/4 cup chopped shallots(or small chopped onion)
Salt and pepper to taste

Season the shrimp with the chilies,shallots,garlic, salt and pepper , all purpose seasoning,smoked paprika and peppers.
Allow to marinate 15 minutes. Heat the skillet until slightly smoking add the oil and then add the shrimp. Saute 2 minutes. Pour over your sweet and sour sauce and simmer 1 minutes. Once done turn the stove off and remove shrimp from the hot skillet. Serve along side your favorite side or the same I have above. All those recipes are also on my website. Thank you! And enjoy!

Fresno Chili CornBread with Compound Butter

2 cups cornmeal
1 1/2 cups flour
2 tbsp butter
2 large eggs
1 tbsp baking powder
1 tsp salt
2 cups milk
One 14 oz can creamed corn
1/3 cup sugar( more if you prefer a sweeter cornbread)
1/3 cup chopped scallion
1/4 cup chopped Fresno chilies
8 tbsp melted butter

In a large bowl mix the flour, cornmeal,salt, baking powder. In another bowl mix the eggs with the creamed corn and milk until combined. Add the liquid mixture to the dried mixture, then add the melted butter, chilies and scallions and gently mix until combined. In a cast iron skillet add the two remaining tbsp of butter and melt. Once hot add the cornbread mixture to the skillet then immediately  place in a 350 degree oven and bake for 30 minutes or until the toothpick inserted comes out clean. Allow the cornbread to rest 15 minutes before slicing.

Compound butter ingredients
1 stick room temperature unsalted butter
1 tbsp of finely chopped Fresno chili(more if you prefer hotter butter)
2 tbsp honey
1 tbsp finely chopped garlic
Salt and pepper to taste

Add all the above ingredients  to a food processor and pulse until everything is combines.
Remove mixture from the food processor and place in the refrigerator until ready to use.
Put as much as you like on your cornbread and enjoy!

Fried Pollock with Summer Salad


2cups diced cucumber
1/3 cup diced bell pepper(yellow or orange)
1/4 cup diced kiwi
1/4 cup diced sweet cherries
1/3 cup fine diced red onion
1/4 cup diced poblano pepper
2 tbsp white wine vinegar
2 tbsp olive oil
1 tsp honey
1/2 fresh lemon(juiced)
Salt and pepper to taste

Combine all the vegetables and toss gently.
No a smaller bowl mix the vinegar olive oil honey and lemon juice
Pour over the salad mix and enjoy!

1 pound fresh pollock
1cup buttermilk
3 tbsp sriracha hot sauce(more if you prefer)
3 large garlic cloves chopped
1 egg
Salt and pepper
1 1/2 cups self rising flour
1/2 cup cornstarch
Salt and pepper to taste
2 tbsp garlic powder(or to taste)
1 tbsp tumeric(to taste)
2 tbsp all purpose seasoning ( or to taste) .
Oil for frying

In a bowl mix the buttermilk,egg,sriracha.garlic salt and pepper. Add the fish to the buttermilk mixture and allow to marinate 30 minutes to 2hrs.
In another bowl mix the flour, cornstarch, garlic powder, all purpose seasoning, salt and pepper and mix thoroughly. Preheat your fryer or skillet add the oil (350 degrees)
Take the fish from the buttermilk mixture drain off the excess and add the fish to the flour mixture coating completely. Gently add the fish to the oil, cook 2-3 minutes per side or until the fish is golden  brown. Remove the fish transfer to a drain rack or paper towel. Serve along side the salad and enjoy!

Mango Mustard Chicken Wings

8 chicken wings(1 1/2 pounds)
3 medium sized mangoes, peels and chopped in cubes( 2 cups)
2 heaping tbsp creole mustard
1 tbsp sriracha
2 tbsp honey( more if you prefer a sweeter sauce)
3 large garlic cloves chopped
5 springs fresh thyme
1 tbsp butter
1/3 cup water
3 tbsp rice wine vinegar( apple cider, regular vinegar can be used)
1/4 cup chopped onion
2 tbsp banana ketchup(plain ketchup can be substituted) Banana ketchup is a spicy ketchup
salt and pepper to taste
all purpose seasoning to taste

In a medium sized sauce pot add all the above ingredients except the mustard and butter, place on the stove and allow to simmer 30 minutes on medium heat or until the mangoes slightly start to break down. put the entire mixture in a blender or food processor along with the mustard and butter and blend until smooth. Set to the side until ready to use.
In a bowl add the wings and your favorite all purpose seasoning,salt and pepper to taste.
Allow to marinate 30 minutes to up to over night.
Preheat your oven on broil the highest it can go, place the wings skin side down on your baking tray and place in the oven. Once golden brown turn the wings over skin side up and place back in the oven so that side can also brown.
Once done add the wings to a bowl pour the sauce all over the wings and toss thoroughly coating the wings. Place the wings back in the oven on 350 degree so that the sauce can set on your wings 10 – 15 minutes. Remove and enjoy with your favorite sides!