As of late I’ve been taking full advantage of my kitchen, and it’s proven to be a delicious endeavor…below you’ll find detailed recipes of a few of my favorites.
Here’s to hoping you’ll enjoy savoring them as much as I did🥄
Prepping tonight’s tummy pleasing delights:
Extra Virgin Olive Oil
Red & Green Bell Peppers
Diced Red Onion
Coconut Milk
Salt & Pepper
Tomato Paste
Garlic
Cilantro
Lemon Juice
Coriander & Paprika
- Simmer the above ingredients in a sauce pan for about 30 minutes. Whilst that is cooking, place some chopped chicken breast & diced red onion on a cookie sheet, drizzle with EVOO along with a few pinches of salt & pepper, and bake in the oven (at 375 degrees) for 20 to 25 minutes. Then combine the two as you see in the picture above and simmer for an additional 15 minutes. Pour this atop of a mound of cooked yellow rice and serve it with some freshly baked naan bread.
Tonight’s scrumptious meal consist of:
Walnuts
- Mix together in a mortar to form the Pesto Sauce.
Jamaican Jerk Seasonings
- Sprinkle on top of the shrimp as they are being sautéed.
Cooked pasta noodles of your choice and voilà, supper is ready to be savored.
Finally making some eggplant Parmesan for dinner:
1-2 Eggs (place in a bowl)
- After peeling and slicing the eggplant, place it in the egg batter and then the Italian bread crumbs before baking it on a cookie sheet for 30 minutes (be certain to flip the pieces of battered eggplant 15 minutes into baking, so that each side becomes nicely toasted) at 400 degrees. Then take a few dollops of marinara sauce and place it in the bottom of your casserole dish before creating layers of baked eggplant, sauce, chopped basil & garlic along with a healthy showering of cheese. Repeat until you’ve run out of ingredients and then bake for 35 to 40 minutes at 400 degrees.
A couple of La Tortilla Factory (handmade) yellow corn tortillas, some cooked Lundberg Family Farms brown rice, a can of Goya Foods frijoles negros, caramelized onions, slivers of red, orange and yellow bell peppers, topped with chopped cilantro and seasoned to perfection. *Choose spices that are pleasing to your palate.
Time to layer on all the goodness, because I’m starving!
Bake for 18 to 20 minutes at 400 degrees. Oh and be certain to place your fresh basil on top after you’ve removed your pie from the oven.
Time to try out a recipe I saw on Delish. You can view the video here
7 Cloves Garlic (finely minced)
Extra-Virgin Olive Oil
1/3 cup Orange Juice
1/3 cup Lime Juice
1 teaspoon Cumin
1/2 teaspoon Oregano
Pepper & Salt
1 lb Shrimp (peeled and deveined)
1/4 cup Cilantro (chopped)
Cooked brown rice (for serving)
- Make marinade: In a medium bowl, combine garlic, ½ cup olive oil, orange juice, lime juice, cumin, and oregano. Season with salt and pepper and whisk to combine. Reserve about 1/2 cup of marinade to use later.
- Add shrimp to marinade and toss until combined. Cover and refrigerate for 15 minutes.
- In a large skillet over medium heat, add enough olive oil to coat the bottom of the skillet. When the oil is shimmering, add shrimp in a single layer. Sear until the shrimp is pink on the bottom, about 2 minutes. Flip shrimp and cook 1 more minute.
- Add the reserved marinade and bring liquid to a simmer. Simmer shrimp in marinade for 1 minute. Remove from skillet heat and stir in chopped cilantro.
- Serve immediately over brown rice.
Tonight’s feast consist of Bombay potatoes, naan and some yellow rice with a bit of saffron.
- Simmer the above ingredients for 1 hour. (Believe me the wait is worth it.)
- Serve immediately over a fluffy bed of yellow rice.
- Add some freshly baked naan bread and savor the flavors.
Green beans sautéed in olive oil and sprinkled with basil, marjoram, oregano, thyme, salt & pepper along with some mini farfalle pasta, draped in cilantro and six ounces of parmesan cheese.
An open-faced salmon burger, topped with crisp romaine, caramelized onions, sliced savory beefsteak tomatoes and delicious hunks of avocado. Accompanied with a mini caprese salad.
Tried out a recipe I saw on Cooking Light. You can view their descriptive recipe here
- Simmer the above ingredients for 1 hour. (It’s worth it.)
Time to turn on the crockpot, because I’m trying out yet another recipe…lucked up on this delectable meal on Spend💚With Pennies.
Homegrown heirloom tomatoes, farm fresh cucumbers, a piece of dirt candy aka an onion, some thinly sliced sweet red bell pepers, a healthy dash of turmeric, sage and Jamaican Jerk seasonings. Along with some Goya black beans and a heap of La Tortilla Factory corn tortillas.
Making supper:
🍚Yellow rice with Saffron
🥗Green Beans sautéed in a bevy of herbs (basil, marjoram, oregano & thyme)
🐟Wild Salmon baked in a foil packet with a bit of Amish Butter, Sage, Curry, Thyme & some Jamaican Jerk seasoning.
- Bake salmon in the foil packet at 375 degrees for 17-20 minutes.
- Steep beets in a pot of shallow water until they become tender (test with a fork).
- Lightly steam the okra for 10 minutes, so that they are still a bit firm in texture.
- Simmer 1 cup black-eyed peas in 2 cups of water with a bouillon cube for for 1 ½ to 2 hours, until peas are tender. Taste the broth and adjust seasoning to your likeing.
- Put a skillet over medium-high heat. Add extra-virgin olive oil and heat. Add salt & pepper along with a couple of pinches of sugar, then place diced squash in the pan and let sizzle without browning.
👩🏿🍳
Oh my oh my, how I love Indian food, it all looks divine and heavenly…thanks for sharing
Thank you ever so much, Mick🍴You’re more than welcome, and please do tell me what you think once you’ve prepared a few of these supper suggestions.