I serve this with sauteed red peppers and onions over lentils.
5 chicken tenders
1 cup almonds grated
Lemon pepper no salt seasoning per taste.
Season the chicken tenders with lemon pepper. Place the chicken tenders in the grated almonds turn to make sure all sides are coated. Place the chicken tenders on a baking sheet that has been sprayed with olive oil. Bake the chicken tenders in a 380 oven for 40 minutes, turning half way.
I have discovered lentils and find that they are very tasty and go well with most vegetables.
2 Cups chicken stock
1 Cup red lentils
1 tsp. Olive oil
½ Yellow or Red onion, sliced
½ Red Pepper, sliced
Season with no salt Lemon Pepper to taste
Prepare lentils by heating 2 cups of chicken stock to a boil in a medium sauce pan. Add the red lentils, stir and allow to boil for five minutes. Stir and reduce to a simmer until the lentils are tender. Remove from the heat.
To prepare the vegetables, heat the oil in a medium skillet over medium heat. Add the onion and red pepper cooking till soft. Season with lemon pepper to taste.
Serve with the peppers and onions over the lentils. For heat use some chilies as well.
This is not your typical BBQ chicken smothered in sauce or burnt to a crisp. This is a perfectly cooked, juicy, delicious BBQ chicken. Now I will give you my secret to make this happen. It starts with large breast of chicken with the bone in and skin on. I know we have all been told to get rid of the skin but just wait and you will understand.
Now season that beautiful chicken breast by brushing each with a little olive oil and then using some salt, black pepper, garlic powder, and onion powder on the skin.
Next, get your grill smoking hot on high temperature. Rub some olive oil on your BBQ grates and place the breast bone side down on the grill. Now the secret, No matter what you see, how you feel, regardless of who tells you otherwise, do not turn the breasts over. Just let them cook on one side only. If you get a lot of smoke just open the grill for a few seconds. If yours starts to flame, move the breast to a different position on the grill, still skin side up.
Your results will be the most beautiful BBQ chicken breast you have ever cooked. They will be brown and crunchy on the skin side and juicy and tender on the inside. How do you know when they are done? When they reach your desired color of brown and crunchiness on the skin they are done.
Let the chicken breast rest before slicing in half to serve.
4 chicken breast, bone in and skin on
Turmeric and Cumin Rubbed Chicken Breast
I love the look and flavor of turmeric. This spice turns everything a lovely yellow color and ads unbelievable flavor. Combined with the cumin this spice rub combination takes a simple skinless chicken breast and fills it with fantastic flavor. As with all poultry, please do not cook it to death, it should be juicy and tender not made into a hockey puck.
1 tsp. turmeric
1 tsp. cumin
1 pinch salt
1 chicken breast, boneless and skinless
Mix the turmeric, cumin, and salt then rub the mixture all over the chicken breast. Place the breast in a baking dish then in a 375 oven. Cook for about 40 minutes or until the juices run clear. Remove from the oven and let rest before slicing. Serve with oven roasted potatoes.
Swordfish with Quinoa Salad
This is an easy dish to prepare. The most difficult part is chopping the vegetables. I grilled the fish and it came out very moist.
Swordfish is seasoned with ground pepper and chopped tarragon. Place on a hot grill and cook for a few of minutes on each side. How long will depend on how hot your grill is. Do not overcook. Remove to a serving plate.
2 cups water
1 cup quinoa
1 Zucchini, diced
¼ Red onion, diced
1 Bell pepper, diced (your favorite color)
3 Scallions, Chopped
2 tbsp. Olive oil
Jamaican Seasoning, as much as you like
Bring the water to a boil in a medium sauce pan. Once boiling add the quinoa, stir and bring back to boil. Reduce heat to low and let cook covered until all the water is absorbed and the quinoa is tender. Set aside to cool.
Place the diced vegetables in a bowl, add the cooled quinoa and combine. Season the salad with Jamaican seasoning, as much as you like. Add the olive oil and combine. To serve place in a ½ cup measuring cup and compact. Place upside down on the plate and remove the measuring cup slowly. Serve with the swordfish. I finished the plate with just picked tomatoes.
Top Sirloin Steak Stir Fry
1 tbsp. Olive oil
½ Yellow onion sliced
1 Red pepper sliced in strips
½ Shallot sliced
1 Zucchini slices in strips
3 Garlic cloves diced
Salt free seasoning blend, your favorite.
1 lb. Top sirloin steak sliced thin
5 Scallions sliced
Heat the olive oil in a large skillet over medium heat. Add the onion, pepper, and Shallots to the hot pan. Sauté for 2 minutes and add the zucchini. Season with a salt free seasoning blend. Cook until tender and remove to a serving bowl. Place the steak in the hot pan, season with the blend and sauté until cooked medium rare. Add the garlic and stir for 30 seconds. Add the vegetables back to combine. Serve topped with the scallions.
Now my inspiration of the day. I had an urge for pasta but didn’t want to have something that heavy. So I turned zucchini into something like pasta, made sauce from scratch, added a little pork and you have my new creation.
Pulled Pork Over Shredded Zucchini
1 tsp Olive oil
½ Yellow onion chopped
1 Yellow chili pepper chopped
Blend of herbs to taste
4 clove Garlic chopped
8 Roma tomatoes
2 Zucchini shredded
12 oz Pulled Pork (left overs)
Heat a large stock pot over medium heat. Add olive oil, onion, and chili and season with herb blend. Cook stirring often. Add the garlic and Roma tomatoes, stir and bring to boil. Reduce the heat to medium/low and let cook for about 30 minutes stirring often until the tomatoes break down. Taste for seasoning and add the herb blend to taste. Add the pulled pork to the tomato sauce, stir to incorporate and let cook for about 10 minutes on low heat. Place the zucchini in the middle of the plate and top with the pork/sauce mix and serve. Serves 4
When you have a lot of peppers and pick up a nice big piece of beef what do you make? Pepper steak. I made this for a holiday party and watched is disappear.
1 oz. olive oil
1 yellow onion sliced
5 peppers, cut in strips (your 5 favorites)
2 cloves of garlic, minced
Hand full of parsley, chopped
1 lb. top sirloin steak or London broil
Salt and pepper
1 tbsp. Worcestershire sauce
2 oz. Red wine
Heat olive oil in a large skillet, add onion, peppers and garlic. Cook until soft then remove to serving bowl. Add chopped parsley. Place steak in hot pan and cook on one side till browned. Turn and brown on the other side. Remove to cutting board and let rest.
In the hot pan add Worcestershire sauce and wine. Reduce while scrapping the pan until the sauce thickens. Slice the steak and add back to the pan with the onions and peppers. Serve…
I got bored with a basic burger so I decided to do a little experimenting with ground beef. I came up with a spiced meat roll that has a green onion in its center. I wasn’t sure how this would come out but I was very pleased with the way they came out. Serve these over some Turmeric rice and peas.
1lb. ground beef
½ red pepper, chopped
½ chili pepper, chopped
¼ red onion, chopped
2 tbsp. All Purpose Spice
Salt and pepper
4 green onions
1 tbsp. olive oil
Combine first 6 ingredients and form around the green onion. This needs to be done gently. Place the oil in a medium hot skillet and brown meat on all sides. Cook to your desired doneness.
This is one of my favorite meals but I have never attempted to make this delicious dish. I used beef shanks instead of the more traditional veal shanks and I substituted chicken broth for beef broth simple because I didn’t have any beef broth. Remember this is not traditional, this is my take on the dish. Enjoy
2 beef shanks
1 tbsp. flour
1 tbsp. olive oil
½ yellow onion, chopped
½ red pepper, chopped
1 chili pepper, chopped
1 stack of celery, chopped
4 unpeeled carrots, sliced thin
3 cloves garlic, chopped
Salt and pepper
1tbsp. dried oregano
½ cup white wine
2 cups chicken broth
Heat a stock pot over medium heat. Season the shanks with salt and pepper and dredge in the flour shaking off any excess. Place the shanks in the pot and brown on both sides. Remove to plate.
Add the onion, peppers, and celery and cook until the onions start to soften. Add the carrots and cook for about 5 minutes stirring often. Add the garlic, salt and pepper, and oregano stir to combine.
Add the white wine, stir and allow to cook for a few minutes. Add the chicken broth, stir, return the shanks to the pot and cover. Place the pot in a 375 oven and cook for about 2.5 hours.
When the shank meat starts to fall off the bone remove the shanks to a cutting board and allow to rest. Take the pot out of the oven and place uncovered over a medium high burner. Reduce the mixture in half making sure you stir often.
Remove the meat from the shanks and cut in small pieces. Place the meat into the vegetable mixture and stir. Serve over creamed orzo.