What’s in the Fridge Salad
The star here is the homemade dressing.1/3rd cup olive oil (I use a Moroccan)3 tbps lemon juice1 tbsp dijon mustard1 tsp honey (I used agave)1 clove minced garlic1/3 cup apple cider vinegarsalt and pepper This went on top of… 1 head of chopped romaine1 thin sliced carrot2 chopped pieces of air fried baconA few strips of roasted red bell pepper, chopped3 chunks of sun dried tomatoes, minced1/4 cup kalamata olivesCrumbled feta cheeseCrushed black pepper What a satisfying lunch, and I have plenty of dressing for future...
Chicken Paprikash
This is not a complex meal, and is one of my favorites. In fact, while at the Food Lion tonight I searched my archive of my recipes assuming it would be there…and it wasn’t. So, I clearly needed to write this up. I usually serve this on rice, but decided to do something different, small potatoes. Salt and Pepper your chicken, I like a mix of drumsticks and thighs, skins on. The fat will help with the rest of the process. In a big pan (I like a dutch oven) heat some oil medium-high and brown off the chicken on all sides and set aside. Drop the heat to medium and cook a whole diced onion. Tonight we had half a red onion and half a sweet, so we went with that. Once browned, add a few cloves of minced garlic and a few tablespoons of tomato paste. Add a...
Salt and Pepper Pork Ribs
Salt and Pepper Pork Ribs via oven and air-fryer. Normally I would talk about the taste at the end of the post. But I just finished eating…and WOW! Imagine a pork rib crust, a bark, brimming with a pepper spice and a sharp salt, and running it through a small dollop of home-made BBQ sauce. I hope your imagination is as good as what I just ate. I ground a fair amount of fresh cracked pepper into a bowl, and added some ground pepper. To this I added a healthy amount of cayenne and a fair amount off Himalayan sea salt. In a second bowl I mixed some Dijon mustard with some apple cider vinegar. This would be my base layer. In a foil covered baking dish I laid down a single baby back rib, and cut into the membrane with slices and knife pokes. To this I brushed on...
Chicken and Veggie Hibachi
It’s SPRING! Let’s Hibachi!!! Our Saturday night dinner. First hibachi of the year. Squash, zucchini, onions, mushrooms, bell peppers and chicken all sliced up. Rice cooked, then cooled. The hibachi sauce is simple, 1/4 cup water, 1/4 cup soy sauce. 1 TB Garlic, 1 TB Ginger. Black pepper and cook it down a bit. Yum Yum sauce is 1/2 cup mayo, 1 TB ketchup, garlic powder, paprika and onion powder. A bit of agave. Fire up your griddle and cook everything on a medium high heat with avocado oil or olive oil, holding off to ‘crisp up’ the rice till the end. Add the hibachi sauce as you cook everything to add flavor. Serve the rice. Top with veggies. Top with the chicken (steak, pork, shrimp…or just veggie) and sprinkle with the chopped...
Simple Biryani Chicken
The first time I cooked Biryani Chicken I followed all the complex steps. It took hours, and it was great. Tonight, we give you Short-Cut-Biryani. And it is also great. Actually, it is better, because I’ll do this often. This meal is two parts, the chicken and the rice. The chicken: Simply season the bird (we used 3 leg quarters) with Biryani seasoning and Himalayan salt. You can get the Biryani seasoning at Food Lion or order a jar from Amazon. Honestly, this is just so good, order a jar. This goes into an air fryer for 30 minutes at 370°. I used a temp probe, once it’s over 180°, turn off the fryer and let it rest 10 minutes (at least). When you put your chicken in the air fryer, do your rice. This is simply my saffron rice with a teaspoon of...
Classic Cuban Roast Pork Dinner
One of my favorite meals is a Cuban classic. Brazed pork on Rice. My take on it is my smoked Boston Butt, diced, served on a bed of saffron rice, topped with sauteed yellow bell peppers, fresh diced sweet onion and green onion, all on top of a bed of seasoned black beans. This assumes you have some roasted pork. If you don’t. Roast some. Google it. I roast mine in an Orion Cooker, or in my smoker. In this case I smoked one for 5 hours. This dinner is the last meal of a week of great pork dinners from a last Sunday’s Smokefest. The black bean base is the key. In olive oil saute sweet onions, add a fair about of garlic, then black pepper, cumin and turmeric. Heat to fragrant, then add a can of black beans. While these come to a boil, in a sauce pan heat...