Recipes

Simple Greens & Apple Salad

Ingredients:

Mixed Greens
Fresh Spinach
Diced Tomatoes
Sliced Cucumbers
Sliced Red Onion
Shredded Carrots
Boiled Egg
Blue Cheese Crumble
Creamy Italian Dressing

First, you want to get a few eggs in a pot and bring them to a boil and let them continue to boil for 10 mins. While your eggs are boiling begin chopping your veggies.

Start with your mixed greens and top with spinach.

Begin to assemble by adding the reset of your veggies in sections over your greens until all is covered. Lastly, add your cheese to the center of it all.

Spinach and Crab stuffed Salmon

Ingredients:

2 lbs of Salmon seasoned to taste
Cajun, onion powder, smoked paprika, black pepper, roasted garlic, complete seasoning, a dash of old bay
Fresh chopped spinach
8 oz of Philadelphia Cream Cheese
8 oz of Crabmeat (Special)
1/2 cup of grated queso cheese
Squeeze of half a lemon
Dill to garnish
Cherry tomatoes

Sprinkle of Parmesan Cheese
Few sprigs of fresh dill
Salmon drippings 😊
Minced Garlic
2 tbs of butter
2 tbs of flour
1/2 cup of chicken stock
1/4 cup of white wine
1 pint of heavy cream
Salt, pepper and Cajun seasoning to taste
Fresh Spinach

If you get your salmon pre-cut that’s good. If you don’t slice it in sections and then make a slit in the middle to make a pocket.

Season the salmon with salt, pepper garlic, old bay, paprika, onion powder.

Let that sit and make the stuffing.

Add in a bowl and mix Spinach, crabmeat, cream cheese, Parmesan minced garlic, salt, pepper.

Save half of your crab meat to add to your sauce.

Stuff the salmon with the mix.

Add olive oil to your pan get it really hot and then add the salmon skin side down first.

Sear on both sides for 4 mins. You don’t want to overcook it bc it’ll cook a little more overnight.

Take the salmon out but leave the drippings in the pan.

Add in minced garlic and butter. Medium heat otherwise you’ll burn the garlic.

Cook for 1-2 mins then add in white...chicken stock. Let that cook foe about 2 mins (to cook out the alcohol) then add in the heavy cream and a little Parmesan cheese.

Once the sauce thickens add in the crab meat and some grape tomatoes that have been cut in half. You can add a little more spinach too if your like.

Give it a stir and then add you salmon back in.

Put it in the oven at 350 for 15 mins.

Orange Ginger Roasted Chicken

Ingredients:

1 whole chicken cut into sections
2 tablespoons of ginger
1 tablespoon of chopped garlic
1/2 cup of fresh-squeezed orange juice
Salt, Pepper, Smoked Paprika, Onion Powder
Few sprigs of Rosemary and Thyme

Roasted in 325 degree oven for 3 hours ✨✨

Chicken Stir Fry Over Farfalle (Bowtie) Pasta

Ingredients:

2 lbs of chicken tenderloins
2 cups of Red, Yellow, and Green Bell Peppers
Salt, Pepper, Onion Powder, Italian Seasoning, Garlic Powder, Smoked Paprika, Cajun season, red pepper flakes, chicken bouillon

2 tbs butter
2 tsp of all-purpose flour
1 pint of heavy whipping cream
1 cup of whole milk
1 cup of parmesan cheese
¼ cup of chicken stock
1 yellow onion

Start by getting a pot of water on for your pasta.

While your water is working to a boil start preparing your veggies. I typically keep a freezer bag full of chopped peppers in the freezer. You want them cut to your liking. Strips work best for this dish. Also cut up your onion in strips uniform to your peppers.

Cut your chicken tenderloins into bite-size pieces and then add them to a bowl. Once in the bowl add in Jay’s baseline seasonings plus the Cajun and give it a toss. Once that’s complete in a pan add in a little extra virgin olive oil pan medium heat.

Once your chicken is completely cooked through (~15 mins) take them out of the pan and let them rest in a bowl. There will be juices flowing and you want to hold on to it ☺

In the pan that you cooked your chicken in add in your butter. Once melted add in your veggies and a dash of salt, pepper, and garlic. Let your veggies cook for ~5-6 mins just to get tender and the onions almost translucent.

Your pasta should be ready to hit the boiling water. Cook as directed however once you add the pasta add in your chicken bouillon.

Once your veggies are done remove them from the pan and add them to the bowl with your chicken.

Again, take your drippings, and now add in a dash of butter. Once melted add in your flour. Mix your flour until it’s almost roux-like. Whisk in your chicken stock and bring to a slight simmer. Once simmered and completed mixed transfer to a larger pot. This will leave room for the heavy cream and later your pasta.

In the pot, you can now add your heavy cream and milk on medium heat. Add in your Cajun seasoning, pepper flakes, garlic powder, pepper, chicken bouillon.

Continue stirring gently as you watch it thicken for ~10 mins. (Don’t be afraid to add more flour if you don’t feel that it’s thick enough to your liking…just add in ½ tsp at a time to avoid clumping over it becoming too thick)

Add in your parmesan cheese, a little more Cajun, and black pepper if needed. Let cook for an additional five mins.

Once complete you can begin to assemble your dish by adding the pasta to your cream sauce. Stir to coat the pasta completely then add your peppers and chicken.

Slow Cooker Beef Stew w. Cornbread

Ingredients:

3 lbs of cubed beef (most grocery stores label it as stewing beef)
4 large carrots (peeled and chopped)
2 yellow onions (peeled and cut into small cubes)
1 bag of frozen peas
6 medium white potatoes (peeled and cubed)
1 cup of red wine
1 tbs butter

1 cup of chicken stock
2 cups of beef stock
2 cups of water
Jay’s baseline seasonings: Salt, pepper, garlic powder, smoked paprika, onion powder, [beef] bouillon plus thyme
1 tbs fresh minced garlic
2 bay leaves
1 cup of flour
2 tbs of EVOO

To start you want to add your meat to a bowl with your seasonings and a splash of EVOO. And last, add in your flour. Make sure it is mixed well and all meat is coated.

In a cast-iron skillet, you wanted to add olive oil and let your pan get to a nice heat (~1-2 mins).

Add in your meat and let cook 2-3 mins on each side. Once the meat is cook remove it from the pan. The idea is to brown your meat as the slow cooker does not allow for the browning. It will cook and tenderize the rest of the way in the slow cooker.

In the pan add in butter, minced garlic, and scrape the drippings to mix. Once the drippings and sticks are mixed completely turn off the heat. You can now begin to add all ingredients to the slow cooker and let them do their thing.

Add in all veggies, meat, potatoes, and then pour in your liquids. Once the liquids are in add in more of your seasoning mix and give it a good stir.

Add your lid and let slow cook for 4 hours. Around hour 2 check the pot and give it another stir. If the thickness is not to your liking either add flour (if it’s too loose) or water (if it is too thick).

And then let go for the remaining 2 hours. Voila!

Ingredients for Cornbread:

2 1/2 cups of cornmeal
2/3 cups of sugar
2 cups of milk
6 tsp of baking powder
1 tsp of salt
2 eggs
2/3 cups of veggie oil

Bake @ 400 for 20 mins