Quick and easy pasta alfredo using fresh parmesan and homemade alfredo! Ingredients
1 lb of penne pasta 2 cups of Heavy Whipping Cream (room temperature) 2 lbs of large shrimp, peeled and deveined 2 tbs of olive oil 2 tbs of butter 1 8oz block of parmesan cheese (2 cups), freshly grated-You can use 1-2 cups of cheese depending on your preference Smoked Paprika, to taste Garlic Powder, to taste Onion Powder, to taste Zatarain’s Blackened Seasoning, to taste Badia’s Complete Seasoning, to taste Oregano Leaves, to taste Thyme Leaves, to taste Cayenne Pepper, to taste Parsley, to garnish 2-3 Green Onions, diced finely, to garnish Directions
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It's important to keep some classic sides under your belt. When it comes to favorite sides, it will always be potatoes for me. The homemade, cheesy cream sauce pairs well with Yukon gold potatoes. I used leftover cheddar and Monterey Jack cheeses that I freshly shredded. I also added freshly shredded mozzarella. Try this dish if you want an alternative to plain, mashed potatoes. Be sure to check out the reel on Instagram! 3 lbs of Yukon Gold potatoes (sliced thinly)
1 stick of butter 1 ½ cups of heavy whipping cream (room temperature) 2 tbs sour cream 1 tbs of Roasted Garlic Better than Bouillon 1 cup of chicken broth 1 cup of shredded cheddar cheese 1 cup of shredded mozzarella cheese 1 cup of shredded Monterrey jack 1 tbs minced garlic 2 tbs of minced onions Slap Ya Mama Seasoning, to taste Garlic Powder, to taste Black Pepper, to taste Smoked Paprika, to taste Himalayan Pink Salt, to taste Onion Powder, to taste Parsley, to garnish Directions:
I love the way the fresh rosemary and sage added to the flavor of this oven roasted chicken. I decided to stuff my chicken with Louisiana Crawfish Rice Dressing. This is totally optional though. You can find that recipe here!
Ingredients 1 whole chicken (4-5 lbs) Olive Oil Poultry Seasoning, to taste Chicken Seasoning, to taste McCormick Rotisserie Seasoning, to taste Granulated Garlic, to taste Onion Powder, to taste Badia Complete Seasoning, to taste Italian Seasoning, to taste Fresh Sage Fresh Rosemary 1 ½ to 2 cups of Chicken Broth 1 large white onion, roughly chopped. 3 stalks of celery, roughly chopped. Directions
7. Place the roughly chopped vegetables in the bottom of the pan. 8. Place the chicken in the pan. 9. Stuff the chicken with about 2-3 sprigs of each fresh herb. Note: At this point, if you chose to stuff the chicken, stuff it with the unbaked, Louisiana crawfish rice dressing. 10. Tuck the wings of the chicken under it and tie the legs together with twine. 11. Add the chicken broth into the bottom of the pan and place more fresh herbs around the chicken. 12. Place a thermometer into the thickest part of the thigh. 13. If you didn’t stuff the chicken, bake it for about an 1 hour and 15 minutes or until it has reached a safe, internal temperature (165 F). 14. Make sure you check the chicken every 20 minutes or so. If it is getting too dark, cover it with foil. Also, baste the chicken with the broth juices during the 20-minute checks. Note: I found that the stuffed chicken took longer to bake. Add at least 30 minutes of cook time for the stuffed chicken. The area that I found to be under cooked was the thigh and leg area. Use your thermometer and also do visual checks of the chicken for doneness. There’s no such thing as eating medium (undercooked) chicken lol. 15. Allow the cooked chicken to sit at least 10 minutes before cutting to retain juiciness. I basted my chicken with juices from the pan during this time. This is probably the easiest rice dressing I have ever made. Mainly because once you cook the ground meats, you just dump everything in the pan and bake it. The flavor was also amazing. Use Louisiana crawfish tails if you can, because the imported ones are rubbery, yuck! I used the this rice dressing to stuff a roasted chicken but it is also amazing as a stand-alone dish! Check out the Instagram reel here! If you’re interested in how I made the roasted chicken, I have posted that recipe here! Enjoy!
Ingredients 1 lb of lean ground beef 1 lb of Jimmy Dean Sausage 1 or 2 lbs of Louisiana Crawfish (I used 2lbs because I was stuffing this in a chicken) 1 red bell pepper, chopped finely 1 green bell pepper, chopped finely 1 large yellow onion, chopped finely 3 stalks of celery, chopped finely 1 10 oz can of Cream of Mushroom soup 1 10oz can of Cream of Celery soup 1 10z can of Cream of Onion soup Slap Ya Mama Creole Seasoning, to taste Onion Powder, to taste Granulated Powder, to taste Black Pepper, to taste Badia Complete Seasoning, to taste 1 tbs of liquid Zatarain’s Crab Boil Smoked Paprika, to taste 1 cup of uncooked, extra-long grain rice. 1 tbs of olive oil Parsley, to garnish Directions
11. Bake, covered for one hour and 15 minutes. Check for any uncooked rice. If not cooked, stir and bake 10 more minutes. Mustard greens are one of my favorite side items because they taste amazing with so many main dishes. I especially love fresh mustard greens. Mustard greens are very easy to cook. The most important tip I have is to make sure you clean the greens properly! Nobody likes gritty, grimy greens. Here’s how I prep my greens for cooking.
Tear the mustard green leaf from the center stem and discard the stem. Put all of the greens in the sink and fill it up with water. I like to rub the greens together to release any dirt or grime. Follow this with a good rinse. Drain the water and repeat twice more. Next, add more water to the triple rinsed greens in the sink. Add a generous amount of salt and about ½-1cup of vinegar and rub the greens together in a scrubbing motion until you have done this for each leaf. Rinse well and drain. Note: In this video, I used a mixture of turnip greens and mustard greens. I boiled the cleaned turnip greens about 15-20 minutes and poured the water off. Turnip Greens can be bitter so I wanted to pour the bitter water off of them. I then followed the recipe as listed below with a mixture of both types of greens. See the instagram reel here! Ingredients 2 bunches of mustard greens 4-5 Uncooked Pig Tails or Pickled Pig Tips 1 large yellow or white onion (chopped finely) Slap Ya Mama (to taste) Adobo Seasoning with Complete Seasoning (to taste) Badia Complete Seasoning (to taste) Onion Powder (to taste) Minced Onion (to taste) Granulated Garlic (to taste) Black Pepper (to taste) Salt (to taste) 1 tbs Distilled White Vinegar Directions
If you’ve ever had a gravy steak, you’re probably from the south and/or had a grandmother who could seriously cook. If not, sorry. I’ll do my best to help you because they are truly delicious but a little hard to find in some areas. I like to cook them until they’re basically falling off the bone. In Louisiana, many of the grocery stores will simply put “gravy steak” on the label. The bougie grocery stores make it a little harder. Go in the store and ask your butcher for a “seven steak”. Tell them you want it with the bone. Be sure to check out the Instagram reel here! Ingredients
4 Bone in Gravy Steaks (also known as 7 steaks) 2 cups of all purpose flour (for coating steaks) 2 tbs of all purpose flour (for roux) 1 lb of raw, chopped seasoning blend-approximately 1 large chopped onion, bell pepper and 2 stalks of celery 2 tbs Seasoned Meat Tenderizer Pink Himalayan Salt (to taste) Black Pepper (to taste) Garlic Powder (to taste) Badia’s Adobo with Complete Seasoning (to taste) Badia Complete Seasoning (to taste) Slap Ya Mama Seasoning (to taste) Lawry’s Seasoned Salt (to taste) 4 cups of beef broth 1/4 cup of corn oil Directions:
This is the best mac and cheese that I have ever made. EVER. I am a mac and cheese lover and like to think that my normal recipe is already amazing but there is something about the blonde roux and addition of smoked Gruyère cheese that really elevated this recipe. Check out the reel on Instagram!! Let me know what you think about it in the comments. Ingredients 1 lb of elbow macaroni 0.6 oz of Smoked Gruyère cheese (shredded) 0.6 oz of Cheddar cheese (shredded) 0.6 of Mozzarella cheese (shredded) 2 ½ cups Half and Half 1 ½ cups Whole Milk ½ cup of butter ½ cup of flour Pink Himalayan Salt (to taste) Black Pepper (to taste) Garlic Powder (to taste) Onion Powder (to taste) Slap Ya Mama Seasoning Badia Complete Seasoning Pro tip: Shredding your own cheese takes more time but makes the mac and cheese so much better!! Without the addition of the fillers in packaged shredded cheese, the cheese melts and blends a lot better. Directions
This is an easy pork chop recipe that I love cooking during the week because it's so quick. These are like smothered pork chops without the gravy. What's your favorite way to prepare pork chops? Check out the instagram reel here! Ingredients
3 Bone-in, Center Cut Porkchop 1 onion (chopped, coarsely) 1 bell pepper (chopped coarsely) ½ bunch of green onions (chopped) 2 cups of all-purpose flour Badia Mojo Rub Citrus Blend Seasoning (to taste) Badia Complete Seasoning (to taste) Badia Adobo with Complete Seasoning (to taste) Zatarain’s Blackened Seasoning (to taste) Garlic Powder (to taste) Onion Powder (to taste) Lawry’s Seasoning Salt (to taste) Water (enough to cover bottom of skillet) 2 tbs Corn Oil Directions
I love all fried seafood but there's something about crispy, Southern fried catfish that makes it my favorite. I soaked my catfish in buttermilk to remove some of the fishiness and coated with yellow mustard to add an extra crunch. Serve with potato salad and sweet peas if you really want to be an honorary Southerner lol. Check out the Instagram reel here!
Ingredients: 2 lbs of catfish filets (cut in strips) 1 cup of buttermilk 1/2 cup of yellow mustard Lemon Pepper (to taste) Paprika (to taste) Slap Ya Mama Creole Seasoning (to taste) Garlic Powder (to taste) Onion Powder (to taste) Badia Complete Seasoning (to taste) 1 24 oz box of Zatarain's Fish fry, any flavor) Vegetable Oil (Enough to deep fry fish) Directions: 1. In a bowl, pour buttermilk over catfish and cover. 2. Refrigerate at least 30 minutes. 3. Remove from fridge and pour off excess buttermilk, if any. 4. Add yellow mustard and dry seasonings. Note: Do not over season the fish, especially if you are using seasoned fish fry) 5. Mix well until catfish is coated in both. 6. Pour fish fry in another bowl. 7. Squeeze off extra liquid from catfish and dredge in fish fry. 8. Fry at 350 F for about 5 minutes or until golden brown. Fish should float to the top. 9. Place fried fish on paper towel lined pan. Enjoy! If you follow me on instagram, you know that my son LOVES red beans. Well, he doesnt discriminate. He loves all beans. I like cooking white beans when I want to switch things up a little. Be sure to check out the Instagram reel here!
Ingredients 1 lb of Camellia White Beans 2 yellow onions, diced finely 3 stalks of celery, diced finely Chicken Broth (Keep on hand to keep liquid levels adequate) 2 tbs Olive Oil 1 lb of cubed ham 1 large ham hock Slap Ya Mama (to taste) 1 tbs Smoked Paprika Badia Complete Seasoning (to taste) Black Pepper (to taste) Garlic Powder (to taste) Onion Powder (to taste) 1 Tbs Thyme 2 Tbs Oregano 2 Tbs of Parsley 2-3 bay leaves Green onions (sliced for garnish) 1 tbs Cornstarch (optional) Directions:
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AuthorBrandy, creator of BMyCurlfriend Archives
November 2023
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