Hello Everyone! Asian cuisine is one of my absolute favorite type of food😍. The Asian palate is very pleasing to everyone regardless of your race or culture. Asian cooking is easy and versatile and it is achievable by literally anyone. I enjoy cooking Asian cuisines […]
I do not think it is possible for a person to have a favorite food with the amount of deliciousness in the world but this dish is really cutting it very close to the top of my very list. Oh My God! where do I start from, JAMAICAN OXTAIL STEW IS LIFE!!! No words can describe how good this is and how much love I have💓, I mean it really! there would be no end to this😍 The oxtail is properly seasoned and slow cooked until the meat is so soft that it falls off the bone and the gravy thickens😋 mmmhmmmm. This Caribbean treasure is the key to my heart, the food that makes my stomach rumble and my mouth water. Guys I really recommend you try this recipe, you just have to and I bet you, your eyes will be opened to a lot of new possibilities. Okay now I am just being very dramatic 😀 but click the link below now! I will love to hear your feedback.
Now let’s get to it.
Jamaican Oxtail Stew
- 2 lbs of Oxtail
- 1 large sliced Onion
- 2 Cloves of Garlic (medium)
- 1 and ½ tsp of Dried Thyme or 1 tbsp of fresh thyme leaves
- 2-3 sliced Scotch Bonnet (Remove seeds to reduce heat)
- 2 tbsp of Tomato Ketchup
- 1 and ½ tbsp of Worchestire Sauce
- 1 Can of Lima Beans (Butter Beans)
- 1 tsp of Black Pepper
- 1 and ½ tbsp of Salt
- 3-4 Cups of Water
- 2 tbsp of Cooking oil
- Step 1 Clean and place oxtail in a dry bowl. Use paper towel to pat meat dry to remove any excess liquid. Season oxtail with garlic, salt, pepper and onion. Properly mix seasoning with oxtail, cover and marinate in refrigerator overnight for best result or at least 2 hours.
- Step 2 Heat oil in saucepan, remove onion from meat and set aside. Add oxtail to the pan and saute until browned. This will seal in all juices into the meat.
- Step 3 Add 1 cup of water, onion, tomato ketchup, worchestire sauce, scotch bonnet and thyme. Stir properly and cook on medium high heat for 5-8 minutes.
- Step 4 Add 2 cups of water or until the water just covers the meat. Stir, cover and cook on medium low heat and simmer for 2- 3 hours or until the meat falls off the bone.
- Step 5 Uncover, adjust seasoning with salt if needed. Drain Lima beans and add to sauce with half of the liquid from the can and stir. Increase heat to medium and cook uncovered until sauce thickens. Stir occasionally to avoid the sauce from sticking to the pot. Remove from heat and leave to cool when sauce thickens.
- Step 6 Your oxtail is ready!!!
- Step 7 Serve with Rice and Peas & coleslaw or steamed rice.
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We all have that week were we can’t seem to catch a break, we are so busy that thinking of lunch for work does not even come close; and you end up spending half of your budget for the week on getting fast food. Not to worry anymore, this post is for you. This easy and quick week day meal is so affordable and not time consuming, that it is only ready in 30 mins! Yes I said it “30 MINUTES”😱 Because you have a busy schedule, does not mean you do not get to have a delicious, healthy meal for work; my love for food will not let me eat food that is not up to par. This recipe is not only affordable, it is simple, quick and you do not need to have any level of cooking skills to achieve this. All you need to do is follow the instructions and viola! deliciousness for lunch, I bet your co-workers will be salivating over your lunch until their throats run dry, sorry not sorry (In my demi lovato voice😀) Zinny Factor I am sure your readers will love to try this recipe, this will assist them in achieving their daily goals😀
Now let’s get to it.
Garlic Chicken & Mushroom Quinoa
- 1 Cup of Quinoa
- 1 lbs of Chicken thighs (sliced for stir fry)
- 1 Cup of sliced Cremini Mushrooms
- 4-5 Cloves of Garlic (minced)
- 1 Medium yellow Onion (finely diced)
- 2 Cups of Chicken Stock/broth
- 1 tsp of Italian Seasoning
- 1 tsp of Black Pepper
- Olive Oil
- Parsley Flakes for garnish
- Step 1 To prepare quinoa, add chicken stock and quinoa in a pot stir and bring to a boil. Turn of heat, stir, cover and leave to sit so the quinoa can soak up all liquids.
- Step 2 In a saute pan or skillet, add 1 tbsp of olive oil on medium high heat and stir fry chicken for 2-3 minutes. Remove and set chicken aside, discard liquid.
- Step 3 Clean pan and add 2 tbsp of oil. When hot add your onion and cook until soft. Add mushrooms, garlic and italian seasoning
- Step 4 saute for 3-4 minutes. Season with salt and pepper and then add your chicken and quinoa
- Step 5 Saute for an additional 3-5 minutes. Adjust seasoning if needed.
- Step 6 Your food is ready!!
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TGIF!! Been looking forward to the weekend from like Monday, this week was a hassle right from the very first day; and I could not wait for it to be over already. Today’s recipe is one of those special dishes I enjoy, but I only get to cook once in awhile or on special occasions. Osso Buco is an Italian dish made commonly with veal shank in a rich tomato based sauce. I had this dish at a restaurant downtown Toronto about a year ago, and I just had to learn how to make it. I have been preparing this in my home for a while now trying out different recipes and I have come to love this one; it hits the spot for me every time.
Osso Buco usually takes in total over 3 hours to prepare because it is cooked on low heat, so that the ingredients marry together in the tomato sauce and the veal, so you can achieve a beautiful rich flavor, and the meat cooks so soft until it literally falls off the bone. It’s a bit pricey to prepare and time consuming, that is why I do not make it often. However, it is a thousand percent worth your time, I promise you😋. This is definitely a dish you can prepare if you want to leave an impression on someone special😉 or if you want to properly dine your friends and family; give them a taste of luxury in your own home. To learn how to prepare this, continue reading.
PS: You can use Pork Shank, if you are not able to find veal or if it is too expensive for you. Pork will also do the job.
Now let’s get to it.
Osso Buco (Veal)
- 3 Veal Shanks
- 1 Medium Carrot (diced)
- 2 Stalks of Celery (diced)
- 1 Large Onion (chopped)
- 4-5 Strips of Bacon (diced)
- 1 Large Can of Whole Peeled Tomatoes
- 1 Cup of Dry White Wine
- 1 Cup of Veal/Beef Broth
- 1 tsp of Thyme
- ½ tsp of Oregano
- 1 tsp of Rosemary
- ½ tsp of dry crushed Bay Leaves
- 1 tsp of Cinnamon (recommended but optional)
- 4-5 Tbsp of Butter
- ½ Cup of Flour
- ½ tbsp of Black Pepper
- 1 Cup of Parsley
- 1 Lemon
- 3-4 Garlic (minced)
- ⅓ of a Olive Oil
- Kitchen twine
- Step 1 Tie your veal shanks with kitchen twine to prevent it from breaking off, as the sauce will be cooking for a long time.
- Step 2 In a small bowl, add your flour and season with black pepper and salt. Before coating your veal shank, season both sides lightly with salt and black pepper. Add salt and pepper according to preference. After seasoning veal, coat both sides with your seasoned flour and set aside.
- Step 3 In your dutch pot or cast iron, add olive oil and butter on medium heat. Add veal when oil is hot and cook both sides until brown or rather caramelized. Take out your veal shanks and set aside. Add onion and let it cook down for 2-3 minutes, add bacon, stir for about 2-3 minutes until caramelized and then add your garlic. I added Bacon because of the extra flavor it brings plus bacon has a lot of fat in it which will flavor the sauce beautifully, hey everything’s better with bacon😋.
- Step 4 Add your wine to deglaze, stirring frequently for about 1-2 minutes. Now add your dry herbs, cinnamon, carrots and celery. Cover and allow to cook down for 4-5 minutes. Now add your veal shanks, broth and tomatoes. Before putting tomatoes, crush tomatoes a little bit with your fingers before adding to your pot. Stir carefully, cover and cook on low heat. Do not cover pot completely, leave the pot cover slightly open, when I say slightly, like it is almost closed but not completely. I do this so that some steam can escape while cooking.
- Step 5 Leave to simmer for about 3 hours, check within the hour and carefully stir.. Do this until sauce has completely reduced in size and you have a lovely thick tomato sauce.
- Step 6 In a blender or food processor, blend your parsley, 2-3 cloves of garlic and lemon juice to make your gremolata. Top your veal with gremolata during your last 10 mins of cooking time, cover and leave to simmer for 10 minutes.
- Step 7 Your food is ready!!!
- Step 8 Serve with Polenta, Pasta or Baguette
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