Baked Tilapia over fettuccini

This is a simple recipe that will impress anyone!! Eat on.....and Enjoy!!

INGREDIENTS: 

2 6oz boneless skinless fillets of tilapia

Juice of 2 lemons

Lemon pepper seasoning 

2 tblsp of unsalted butter

2 tsp capers 

1 tsp red pepper flakes

Fettuccini noodles

Foil

DIRECTIONS:

Preheat oven to 425 degrees. Tear two sheets of foil and a piece of fish on each. Squeeze 1 lemon, 1 tblsp of butter, 1 tsp capers, 1/2 tsp of red pepper flakes onto each piece of fish and season with lemon pepper. Bring foil edges up and place in top rack of the oven. Bake for 15-20 mins or until fish is white and flakey. 

Bring water to a boil. Add salt once boiling. Cook your pasta when your fish has about 10 mins left. Top pasta with the sauce made in the foil packet and place the fish on top. 

Fried Chicken

Ever since my New Years Eve in New Orleans and my heavenly experience at Willie Mae's Scotch House where angels delivered me some of the best fried chicken ever....I have been on a mission to make my chicken at least taste a fraction like theirs. 

When I first tasted that chicken I knew that what was setting this chicken apart was 1. the crust and 2. the seasongs!!! 

The crust....it wasn't breaded it was more like a shell, a crunchy, well seasoned thin shell. I knew when I first bit into it that it was a dry batter but wet. It was a smooth crunch. 

The seasonings....it was all the way to the bone, which to me meant it was brined or marinated in something for hours. 

So here it is my FIRST, yes FIRST attempt at working my way to the BEST FRIED CHICKEN EVER!!!!! Eat on....and ENJOY!!

Ingredients:

Chicken Wings

Brining Mix:

• 1 qt MEXICAN COKE(I tried our coke just wasn't the same, must be the different sugar difference)
• 2 1/2 tbsp Worcestershire sauce
• 1 tbsp Franks Red Hot sauce
• 3 tbsp ground black pepper
• 3 tbsp kosher salt

Batter:

• 1 egg
• 3/4 cup peanut oil

Dry Mix:

• 2 tsp baking powder
• 2 tbsp kosher salt
• 4 tsp ground black pepper
• 1 tbsp tony chacheres 
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 1/2 cups flour

DIRECTIONS:

Rinse chicken, drain, and set aside. Mix together brining mix.Place chicken in brine in a large covered bowl and marinate, refrigerated, overnight.

Sift together the dry mix.

Whisk egg until pale yellow in a stainless-steel bowl and add peanut oil and 21/2 cups water. Add in dry mix, whisking slowly so batter doesn't clump.

Fill frying vessel (I used deep fryer) halfway or to manufactures directions with oil. Bring temperature to 350 degrees. (Use thermometer.) While oil is heating, remove chicken from brine and place in a colander in sink. Once chicken has drained, pat dry with paper towels.

Dip chicken in batter and place in hot oil slowly. Adjust heat, you want it back up to just 350 degrees. Turn chicken regularly to prevent burning. After 8 or 9 minutes, or until juices run clear. 

And ENJOY!!!

*adapted from: www.esquire.com

Chocolate espresso rubbed ribeye

4 bone in 2" thick ribeye steaks

2 tablespoons freshly ground dark espresso 

2 tablespoon kosher salt

2 tablespoons paprika

1 tablespoon ground mustard powder

1 tablespoon ancho chile powder

1 tablespoon dark brown sugar

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground black pepper

1/2 teaspoon coco powder

1/2 teaspoon coriander

Olive oil

Bring your steaks to room temperature. Meanwhile mix all seasons together. Rub olive oil on the steaks then sprinkle with a generous amount of rub on the steaks and rub it into the steaks. Cover and put back in the fridge for at least 2-3 hours. When ready to grill let the meat come to room temperature before grilling. 9 minutes one side 8 on other for medium rare, 10/8 mins medium and 13/11 mins well done. Let meat rest for 5 mins. 

Crockpot Beef and Broccoli

So most of you know that I love Asian food. I love sesame seed chicken, lemon chicken, fried rice and most of you know that one of my favorites is Chinese Inn in Louisiana. I really wanted Chinese food this evening especially beef and broccoli but I was not feeling good and I honestly didn't feel like cooking. But I thought that maybe I could make beef and broccoli in the crockpot. Which I have not made too many crockpot meals. I'm not a big huge fan of the crockpot. But it definitely comes in handy when you don't feel like standing in the kitchen cooking. In our freezer we always have a roast and frozen vegetables so I knew that I had the basics. And in my pantry is always soy sauce and ginger and garlic and basically all the things that you need to make Asian food. I also made beef and broccoli already in the blog but I decided this time instead of water I would replace it with beef broth which would give it more flavor and depth.  I hope you enjoy this crockpot meal. Enjoy......and Eat on!!!

Ingredients:

1 lb. beef chuck roast, sliced into thin strips

1 cup beef beef broth

1/2 cup low sodium soy sauce

1/3 cup brown sugar(darker the better but use what you have)

1 tbsp sesame oil 

3 garlic cloves, pressed

1 tsp ground ginger

1/2 tsp fresh minced ginger

2 tbsp. cornstarch

2 tbsp. of the crockpot sauce

Frozen broccoli florets

White rice, cooked

Directions:

Preheat crockpot on high. 

In a bowl whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic and ginger. 

Add your slices of beef and stir. 

Add beef and sauce to the crockpot. TURN DOWN TO LOW and cook on low for 4 hours. 

Once done, whisk together cornstarch and cooking liquid, into a bowl and pour into crockpot, stir to mix well. Add brocollii. Cook on low for an additional 25 minutes or until sauce starts to thicken. 

We served over regular white rice. 

Teriyaki Beef Skewers

INGREDIENTS:

1 1/2 cups light brown sugar

1 cup soy sauce

1/2 cup water

1/4 cup vegetable oil

3 large garlic cloves, chopped

4 pounds boneless round steak, cut into 1/4-inch slices

bamboo skewers, soaked in water

DIRECTIONS:

Whisk brown sugar, soy sauce, water, vegetable oil, and garlic together in a large bowl; add beef slices into the mixture and stir to coat. 

Cover bowl with plastic wrap. Marinate beef in refrigerator for 24 hours.

Remove beef from the marinade, shaking to remove any excess liquid. Throw away the rest of the marinade.

Place beef slices in a zig-zag way onto the skewers.

Preheat grill for medium heat and lightly oil the grate.

Cook skewers on preheated grill until the beef is cooked through, about 3-4 minutes per side.

Grilled Pineapple

Pineapple is so good BUT it's even better when grilled!!!! Enjoy.....and Eat on!!!

1 pineapple, peeled, cored and cut into slices 

1/4 cup brown sugar

2 tablespoons melted butter

1 tablespoons lemon juice

1 teaspoon cinnamon

Frozen yougurt 

PREPARATION: 

Combine brown sugar, butter, lemon juice and cinnamon and mix until even. Brush mixture over pineapple slices. Place pineapple slice on preheated grill over a high heat and grill for about 1 minute per side or until browned. Remove from grill and immediately top with a scoop of ice cream and serve. These are best if the pineapple is warm when you eat it.

SUPER SIMPLE Eggnog Crème Brûlée

This is my last post of this year....😪...but it's been a fantastic year!!! Thanks to all who have asked for these recipes, left comments and just supported me!!! 

This dessert sounds daunting and even makes me a little nervous BUT it's simple. Don't pay a fortune at a resteraunt for this fancy French dessert do it yourself. Impress your friends and family with this at the end of a great meal(hopefully one you found on this blog). ENJOY.....eat on!!!

FAQs I learned in school:

What is creme brulee?

Creme brulee is creamy custard dessert with a caramelized sugar topping. 

How do I know when the custard is done?

The edges are set but the center is still jiggly. A knife inserted off center should come out clean.

How hot does the water in the water bath need to be? 

Boiling

How high should the water bath be?

Same height as custard

Is there way to brulee without a mini torch?

Yes, use your broiler!!!!! :)

2 cups of eggnog
2 eggs
1/4 cup of light brown sugar 

Preheat oven to 350.

Warm eggnog in a small pan until tiny bubbles form.  Remove from heat.

In a bowl, beat eggs until thick and creamy

Very slowly whisk the eggs into the eggnog mixture

Pour into ramekins.  Add boiling water to a baking pan large enough to hold ramekins. Water should be at least the height of the custard. BUT YOU DONT WANT IT TOO HIGH WHERE IT COULD BOIL OVER AND IMTO RAMEKINS!!!

Bake for 20 minutes and remove. If it's not done(FAQ #2) keep baking in 5 min intervals. If it never sets after a while(15 mins) toss!! :( 

Refrigerate until ready to serve.

Turn broiler on, remove ramekins and sprinkle brown sugar over the top of each dessert.

Broil until brown sugar is melted.  Remove from oven and let sit for a few minutes to harden.

You could serve with fresh berries.