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Sausage and Chicken Jambalaya

2 large chicken breasts cut into chunks(or 1 1/2 cups)
1 1/2 cups chopped sausage (your preferred brand)
1 1/2 cups of rice
1 ten ounce can crushed tomatoes
1 medium onion chopped
2 celery stalks chopped
2 cups chicken stock
Salt and pepper to taste
Dried oregano – to taste
Garlic powder – to taste
Onion powder – to taste
1 tbsp creole seasoning
2 tbsp butter
2 tbsp oil

In a large heated pan add the oil allow to heat, then add the chicken and brown on all sides. Add the sausage and brown all sides, remove both the chicken and sausage from the pan. Add the butter onions and celery and saute 5 minute on medium high heat. Once the veggies become tender add the stock the tomatoes and spices simmer 5 minutes before adding the rice. After 5 minutes add the rice and return the chicken and sauce to the pan, stir to combine, cover and simmer on medium low heat for 35 minutes or until the rice is tender and ready to enjoy!

Sausage and Peppers Mac and Cheese

3 tbsp unsalted butter
1 tbsp chopped garlic (or 3 large garlic cloves)
3 cups heavy cream
5 red thai chilies 🌶 (I removed some seeds but I wanted a pop of heat so I left some in, the more seeds you remove the milder it will be)
1 packaged uncooked sausage links (cut into circles)
1/4 tsp nutmeg
Salt and pepper to taste
1/2 cup mozzarella cheese
1/2 cup Monterey Jack cheese
1/2 cup sharp cheddar cheese
Set aside some cheese for the top of your macaroni and cheese
1 pound elbow macaroni
Remember all ingredients can be increased or decreased to suit your taste and portion. There’s no right or wrong with this recipe, it’s a stable recipe.

In a heated skillet with 1 tbsp of oil sauté the sausage and pepper 5 minutes, set aside.
In a larger pot melt the butter add the garlic and saute 2 minutes.
After 2 minutes add the heavy cream and bring back up to a boil, as it’s coming to a boil add the spices nutmeg salt and pepper. Once it starts to simmer add all your cheese then turn the stove off. Mix the cheese in completely. Pour the cheese sauce over your cooked macaroni noodles and stir to combine, then add the sausage and pepper and stir again to combine. Take the remaining cheese and sorinkle over the top of your macaroni and cheese. Bake in the oven on 400 20 minutes or until it’s nice and bubbly and the top is nice and golden in color. Enjoy!

Tex Mex Cornbread

1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 eggs
1/2 cup buttermilk
1/2 cup whole milk
1 stick melted butter
1/4 cup finely diced jalapeño peppers
1/4 cup finely diced plobano peppers
1/2 of a medium onion
1 tsp chili powder
1/4 cayenne
1/2 cup grated mild cheddar cheese

Compound butter ingredients
1 stick butter
1/2 cup cilantro
1/2 cup pineapple
Add all above ingredients to the food processor and blend till combined, set aside in the fridge until ready for use.

Preheat the oven to 375
In a skillet sauté the peppers and onion, cool and set aside.
I’m a larger bowl add all the dry ingredients and mix until combined. Make a well in the center of the bowl and all the eggs and both milks, gently mix until combined. Then add the peppers melted butter spices and cheese and combine. Pour the batter into a greased pan and bake 20-25 minutes or until the toothpick comes out clean. Allow the cornbread to rest 5 minutes, cut a slice and spread your butter on top and enjoy!

Summer Berry Cobbler

2 cups strawberries chopped
1 pint blueberries
1 cup raspberry
1/4 cup white sugar
1 tbsp lemon zest or the zest of a lemon
1 tsp vanilla extract
1 tsp cinnamon
2 tbsp grated fresh ginger
1/4 tsp salt (optional)

2 cups flour
2 tsp baking powder
1 stick melted butter
3/4 cup brown sugar
1/2 tsp salt
1/2 tsp vanilla extract

Preheat your oven to 350 degrees.
In a large bowl combine all the above fruit filling ingredients  and stir until thoroughly combined, set aside.
In another larger bowl combine all the crust ingredients and mix well until combined and set aside.
Preheat a large skillet, add the fruit and sauté 3 minutes.
In a well greased baking dish pour the filling in spreading evenly, then top with the crust making sure to distribute evenly. Place in the center of preheated oven and bake for 30 minutes or until the crust is cooked through and golden brown. Enjoy!

Sunday Dinner Buttermilk Fried Chicken

Chicken ingredients
1 cup buttermilk
6 chicken thighs
2 tbsp scotch bonnet hot sauce(use hot sauce you prefer)
2 tsp smoked paprika
1 tbsp thyme leaves
2 tsp garlic powder
1 large egg
Salt and pepper to taste
2 cups flour – season the flour
Garlic powder – cayenne powder- ground ginger – salt and pepper all to taste.
In a large bowl mix all the above ingredients EXCEPT the flour, mix until combined.
Add the chicken to marinade and coat thoroughly- allow the chicken to marinate 6 hrs to up to over night.
In a hot skillet add your fave oil to fry with. In another bowl add the flour and spices then coat the chicken, allow the chicken to rest 5 minutes before frying. Add the chicken to the hot oil and fry until thoroughly cooked through golden delicious and juicy.

2 tbsp butter
2 tbsp flour
1 cup chicken stock
1/2 cup milk
2 tbsp chopped parsley
All purpose seasoning
Salt and pepper to taste
Melt the butter – add the flour and cook 1 minute – add your stock and whisk well – add the cream and keep mixing until sauce comes to a bubbles and thicken – season with the all purpose seasoning salt pepper and parsley – then remove from heat.

For full cabbage video recipe click here! 🙂

For full mash potato video recipe click here! 🙂