admin

April 7, 2020

Pork, Rice & Plantain Stuffed Peppers

Pork, Rice and Fried Plantain Stuffed Peppers topped with some Mozzarella Cheeesseee 😁 Love in my mouth and this was worth every second 😋 Ingredients 2 lbs Chopped Pork Meat 2 tbsp of Butter 1/4 Cup of Oil 3 tsp Garlic and chili paste 3 […]

Dinner, Dinner, Lunch, Main Dish

by admin

0 Comments

April 7, 2020

Buckwheat Banana Bread

Made this beauty a while ago, still enjoying this deliciousness 😋 1 or maybe 2 a day wont hurt nobody 😁 I have a lot of ways I make my banana bread, my love for banana bread is unending, beyond explanation 😍This recipe produces a […]

Appetizers & Snacks, Desserts, Fast Food

by admin

0 Comments

April 7, 2020

Carrot Soup- Topped with Chorizo, Cream & Scallions

Let this bowl of Carrot Soup warm and bright up your day.

Perfect for a cold winter or rainy day. My carrot soup topped with Chorizo, Cream and Scallions 😋

Ingredients

1 Lbs of Carrots ( chopped in chunks)
1 Celery ( chopped in chunks) – 1 Large Sweet Onions (chopped in chunks)
2 Cup of Chicken Broth
1 tsp of Black Pepper
Kosher Salt
1 1/2 tsp Cayenne Pepper
1 tbsp of Butter
2 tbsp of Olive Oil
Scallions (sliced)
2 Chorizo (sliced)
Cream ( for topping)

Method

In a pot, heat butter and oil on medium heat until hot.
Sauté Chorizo until crisp but not too dry. Remove Chorizo and set aside.
Add onion in the same pot and saute for 2-3 minutes. Add your carrots and Celery. Season with black pepper, cayenne and salt. Sauté for an additional 5-7 minutes.
Add your chicken broth, cover and cook for 8-10 or until vegetables have softened.
Transfer vegetables to blender, add 2 ladles of broth and blend smooth. Add more broth depending on the consistency needed.
Once you have achieved desired consistency, taste and adjust seasoning with salt and pepper.
Serve soup in a bowl and top with chorizo, scallions and cream. Cayenne is optional for topping.
Food is ready!!

Main Dish, Soups

by admin

0 Comments

April 7, 2020

Corn Coulis

Summer Summer Summer Time 🎶Nothing screams summer like corn! Its almost corn season and I am all over it👍 Want something light, creamy and delicious for dinner? Wanna impress your guests at your next dinner party?Try out my Corn Coulis recipe. I served it with […]

Dinner, Dinner, Fish, Lunch, Main Dish, Seafood

by admin

0 Comments

April 7, 2020

Beans Pancakes- w/ Black Eyed Beans,Gluten-Free

Gluten Free Protein Packed Pancakes? Yes Please! 🙋 Who knew Beans Pancakes could look and taste this good 😃 I am in love with this recipe and it has gradually become one of my favorite breakfast meal 😋😍 Try out my uberlicious Fluffy Beans Pancakes […]

Breakfast, Fast Food

by admin

0 Comments

May 18, 2018

Fried Plantain in Spicy Tomato Sauce with Goat Cheese

May 18, 2018

Servings: 4

Prep: 10 min

Cook: 30 min

Total: 40 min

Difficulty: Easy

Print This

By: admin

Ingredients

Plantain- 3 (Diced)
Tomato Sauce- 1 1/2 Can (1 can is 680 ml)
1/4 Cup of Butter
1 Large Onion (Chopped)
3 Cloves of Garlic (Chopped)
2 tbsp of Chili Pepper Flakes
1 tbsp of Paprika
1 tsp of Kosher Salt
1 1/2 Cup of Chicken Stock
1 1/2 tbsp of Sugar
1 tbsp of Bouillon Powder
Basil Leaves (Chopped)
3 Eggs
Goat Cheese

Directions

Step 1 Dice your plantain and chop your onion, garlic and herbs.
Step 2 Deep fry plantain until golden brown.
Step 3 In a clean pot, heat your butter on medium heat. Once melted, add your onion and cook until slightly soft. Add your garlic and cook until garlic and onion has softened, do not allow your garlic to burn. Add your pepper flakes, paprika and salt, stir properly and cook for 2 minutes.Stir occasionally.
Step 4 Add your tomato sauce, sugar and chicken stock, stir properly, cover and cook on medium heat for 8-10 minutes or until sauce reduces. Add your bouillon powder and fried plantains. Stir properly, cover and cook for an additional 3-5 minutes.
Step 5 Using a spoon, create 3 holes and add your eggs, garnish with basil leaves, cover and allow to cook for 5-8 minutes or until egg whites have formed. If you do not want runny eggs, cook further until yolk sets. Finally add your cheese and cook for an additional 1-2 minutes.
Step 6 Your food is ready!!

Breakfast, Fast Food

by admin

4 Comments

April 29, 2018

Chicken Gizzard and Pepper Salad

Appetizers & Snacks, Fast Food, Salads

by admin

1 Comment

April 29, 2018

Peppered Chicken Gizzard Stew

Chicken, Dinner, Dinner, Lunch, Main Dish

by admin

0 Comments

April 29, 2018

Vegetable Stew- Jute Leaves/Ewedu/Molokhai Leaves

April 29, 2018

Servings: 4

Prep: 10 min

Cook: 40 min

Total: 50 min

Difficulty: Medium

Print This

By: admin

Ingredients

Jute Leaves- 3 packs ( if you are not using spinach use 4 packs. You can chop leaves if you want).
Chopped Spinach- A handful (optional)
4 Boneless Skinless Chicken thighs
6-7 Pieces of Prawns (optional)
5 Red Sheppard Pepper
3 Fresh Tomatoes
2 Scotch Bonnet Pepper (if u want less heat use 1 or take out the seeds)
3 Garlic Cloves
1 Sweet Onion- (extra ¼ cup diced)
1 Carrot
5-6 tbsp of Vegetable oil
500-600ml of Water
2 tbsp of All Purpose Seasoning
2 tbsp of Bouillon Powder (If using cubes- 2)
1 tbsp of Paprika
3 Bay Leaves
2 tsp of Kosher Salt
Fresh Chili Pepper (For Garnish)

Directions

Step 1 Blend tomatoes, red sheppard peppers, scotch bonnet pepper and half of the large onion. Put pepper mixture in a pot and boil until water dries out and it becomes a thick paste. Set aside.
Step 2 Season chicken thighs thoroughly with all purpose seasoning on both sides.
Step 3 Heat 2 tbsp of oil in a clean pot on medium heat and brown chicken on both sides. When chicken has been browned add your roughly chopped carrots, chopped onion (the other half) and crushed garlic cloves. Cook until vegetables become a bit soft and slightly browned. Add your water, bay leaves, salt and 1 tbsp of bouillon powder. Stir and cover on medium heat, cook for 10-15 minutes. Remove chicken and set aside, reserve stock.
Step 4 In a clean pot, add 3-4 tbsp of oil to pot on medium heat. Add your diced onions and cook until soft. Add your cooked pepper mixture and fry for 5 mins, then add your paprika, bouillon, salt and fry for an additional 5-8 minutes. Add your stock, stir properly, cover and leave to cook on medium heat for 10-15 minutes or until oil begins to rise/float to the top. Taste for seasoning and adjust with salt if needed.
Step 5 Add your jute leaves and chopped spinach. Stir properly and leave to cook for about 5 minutes. Add your prawns and sliced chicken thighs and simmer for 5 minutes.
Step 6 Your stew is ready!!