Not Your Grandma's Chicken and Pastries (Sunday Dinner Edition)

Not Your Grandma's Chicken and Pastries

Ingredients

• 2 pounds of chicken leg quarter (Dark Meat is the best for this dish)
• 2 Larger Onion Sliced
• Kosher Sea Salt
• Pepper (Cayenne, Black, and White
• Chicken bouillon
• Basil,  Thyme, Rosemary, and Orgeno
• 2 Cups of All Purpose Flour 
• 1 cup water
• Oil

Broth: In a bowl brine your leg quarters over night in salt water. Remove chicken and place in a large pot with a touch oil and slightly brown them on all sides. Slice your onion and add to the pot sautee for a few minutes before adding your pepper, herbs,chicken bouillon , and a touch of salt. Fill you pot to the rim with water and bringing it to a boil then letting it simmer for a about 2 to 3 hours ( over cooking the chicken would make it stringy, if thats how you get down by all mean forget about it as for me I rather have chucks of chicken in my broth) 

Pastries: In a large bowl add your flour and a pinch of salt. Whisk lightly, Add a teaspoon of oil and your water a splash at a time (make sure it's warm water, cold water makes the dough tough and har to work with) mix it until all the dry flour is combine and the dough is firm. Let it sit for 10 minutes under a dry clean cloth. On a floured surface began to knead yoyr dough about 50 times would do. Roll it out with a rolling pin to about a half of centimeter thick. Then cut the dough into long strips our squares. Store them in a floured container until ready for use.

Combine: Remove chicken from pot. Taste your broth and add salt if needed or water if needed. Remove chicken from the bones and add back into pot. Slowly drop the pasteries in a few at a time stirring so they won't stick. When the pasteries are tender they your done! You can add sweet peas just for a pop of color and a touch of sweetness. 

 Now it isn't the best looking meal in the world but lord it's good!

What To Cook Wensday

Sweet Sriracha Salmon

Ingredients

·         Sriracha Sauce

·         Coarse Sea salt

·         1 ¼  pound of Salmon Fillets skin removed

·         1 large chopped Vidalia Onion

·         Garlic

·         Black pepper

·         2 table spoons of brown sugar

·         Olive Oil

·         Scallion

·         cilantro

Directions

Lightly season the salmon fillets with the sea salt and black pepper.  In a medium size pan add a few drops of olive oil and start the heat to a medium high. Wait a few minutes before placing your salmon fillets in your pan. Brown them on both sides then remove them. Place you chopped Vidalia onion and garlic and sautéed them until they are translucent. Place your salmon on top of the sautéed veggies and place a lid over the pan. Turn the heat down to a medium. In a separate bowl mix your sriracha and brown sugar in a bowl loosen it up with water and pour the mixture over the salmon and cook until it’s cooked all the way through. Can be garnished with scallions and cilantro then served.

Oven Directions

Preheat oven to 425 degrees, In a bowl whisk brown sugar, sriracha, salt, black pepper and water. Place salmon fillets in a lightly greased baking dish. Pour sriracha mixture on top cover with lid or aluminum foil. Roast until cooked through and flaky. About 15 minutes.  Can be garnished with scallion or cilantro, then served.

Serving tips

Pairs well with rice and steamed vegetables or on top of a salad.

What to Cook Wednesday..!

Cajun Cornish Hens

Ingredients

• 2 Cornish Hens
• Onion (Optional)
• Cajun Spices
• Rosemary
• Red Pepper Flakes
• Butter or Olive Oil
• Sea Salt
• Black Pepper

Directions

If it has already been done remove all the inner parts of the Cornish Hens. If you want to butterfly then this is the time to do so. Rub your Herbs, Spices and Butter or Olive Oil on your hens. Make sure to rub underneath the skin but be careful not to rip the skin. Set the chicken aside for the minimum of 30 minutes. Slice a large onion (this is optional I'm one of those people that don't like the cooking meat without onion)  Preheat you oven to 350 degrees. Lightly grease you baking pan and cover the bottom with your onions, place your hens on top  and cover the pan. Bake for 1 hour and 30 minutes. Don't forget to base your hens ever 15 minutes or so. (You might have to remove your lid for the skin to crisp up on the hens do this within the last 20 minutes) Remove the hens from the oven and let them rest before serving.

Tips for Serving

This can be served in many different ways either with salads or along side roasted potatoes you can mix up the sides with this particular chicken dish.

What to cook Wednesday

Jerk Tilapia

Ingredients

• 8 Tilapia Fillets
• Jamaican Jerk Seasoning
• Splash or Lemon or Lime Juice
• 1 Large Onion
• Olive Oil

Directions

Rub your Tilapia with jerk seasoning on both side. Set aside for 30 mintues ( Jerk is a powerful spices you really don't need to add anything else to it) Cut up your large onion and sautéed it in a pan with olive oil until translucent. Place your fish in the pan brown on both side and splash some lime juice on top. Cook until flaky then serve.

Oven Directions

Rub your Tilapia with the jerk seasoning on both sides, Set aside for 30 minutes. Preheat your oven to 350 degrees. Grease your baking dish. Cut up and line the bottom with your onions. Place the fish on top and bake until flaky should take about 15-20 minutes. Remove from oven and splash some lime juice on top them serve.

Other Tips

This dish can be garnished with cilantro and served in various ways. Prefect for meal prep. When buying the jerk seasoning is best to go with the authentic spice the knock offs are knock offs for a reason how ever if its the only thing you can find it will do. This doesn't have to be made with Tilapia. It would also be great with  King Fish, Salmon, Snapper, and Shrimp

 

 

 

What to Cook Wednesdays (Side Dish Version)

Homemade Mash Potatoes

Ingredients

1 1/2 pounds of baking potatoes (peeled and diced)
2 table spoons of Salt
1/2 cup of Milk
Butter (margarine would do)
Black or Cayenne Pepper

Directions

In a medium saucepan cook potatoes in salted water (Use one tablespoon) (Add a couple of cloves of garlic if you want garlic mashed potatoes).  Cover for about 20 to 25 minutes or until tender. Drain your potatoes . Mash with a potato masher or a fork and spoon (This may require a little more elbow grease but it gets the job done) . Add butter, Season to taste with salt and pepper (Add cheese if you want to go for cheesy mashed potatoes) . Gradually beat in enough milk to make mixture light and fluffy and creamy (Remember it's easier to add milk a little by little adding to much milk can turn it into cream of potato soup). If desired, serve with butter and garnish with scallion if you want to add a kick of onion flavoring plus it a beautiful garnish.

Extra Tips

Mashed Potatoes are a forgiving recipe you can play around with the garnishes, the extra flavorings and even make it as a part of a casserole. You can never will go to wrong with mash potatoes trying different variations of mashed potatoes. Put you chef hat on and experiment after all that's how recipes are created.

Love you Guys!!!

Petals Falling Until Next Time! xoxoxo!

What To Cook Wednesdays

Tomato Basil (All Natural Salad Dressing

 

 

This is a dressing that is refreshing, tasty, and the best part is no preservatives.

 

Ingredients

1 Pint of Cherry Tomatoes

1 Teaspoon of Honey

3-4 Leaves of Fresh Basil (Dry Basil would do)

1 Cup of Olive Oil

Garlic or Garlic Paste

Vinegar (White or Apple Cider)

Salt

Pepper

Directions

This is almost as simple as it sounds. You can double the ingredients for larger batches and save it in the fridge for later.

 In a blender add your cherry tomatoes and honey then pulse for a few minutes until it’s broken down.

Add your basil and a few cloves of garlic or garlic paste . (I personally use garlic paste because it’s already broken down). Continue pulsing the mixture.

Add in your vinegar but not to much you don’t want to overpower the taste of your tomato and basil, you also don’t want an over load of oil either (Vinegar thins out oil when both is ingested together).

Add in your Olive oil and continuous blend for 5-10 minutes.

Remember it’s a salad dressing the more broke down it is the better.

Place a bowl under a mini strainer and strain your dressing through stirring out all the liquid.

Unless you like thick, pulpy dressing. Season with salt and pepper and let it sit in the fridge and marinate for 30 minutes to a hour before using it. Enjoy!  ( If you want to make this dressing more fattening you can add some parmesan and romano cheese while blending)

 

Love You Guys!

Petals Falling Until Next Time! XOXO

What to Cook Wednsday (Sugar Detox Edition)

Standard Sugar Free Salad Dressing

Ingredients(

Vinegar (White or Apple Cider)
Olive Oil (Vegetable Oil and Canola Oil will do as well)
Black Pepper
Garlic Salt
Parsley
Oregano
and
Basil

Directions

In a large bowl combine one cup of oil and two cups of vinegar (If your choosing to use apple cider vinegar remember that it tends to be a bit denser then white vinegar) Slightly whisk the two until it almost form a translucent white color.  Now add in your black pepper, parsley, oregano, and basil (Add as much as you desire) Now salt your dressing (You don't have to use garlic salt it can be regular salt or sea salt just remember salt is salt so use it in moderation) Whisk your dressing and taste it on a leaf of lettuce or what ever greens your using in your salad (This is the most important step the dressing isn't going to taste like much on it's own and can easily be over salted so grab a leaf out your salad bowl or plate pour a teaspoon over it and taste it) When your happy with it then it done for a better taste let it sit in the fridge a little before using it. Let the flavors marry each other. It's something that kind of have to grow on your if your infatuated with ranch dressing. Just think of it as an Hoagie without the bread. Pair this with some lean meat, Tomatoes, Cucumbers, Bell Peppers, Lettuce, Spinach and any other veggies have fun with your salad.

Words from me:

One of the hardest things to find when your trying to limit your sugar intake is salad dressing. We all know that eating healthy could be a bit difficult. When thinking about sugar we tend to just limit our intakes of candies, pastries, sugary drinks and etc. Many don't realize that carbohydrates such as bread, rice, and pasta all converts to sugar. Just think about it if your similar to me its almost normal to eat cereal for breakfast, have a sandwich for lunch, and a pasta or rice dish for dinner. Not talking about our love for Juice and Soda. That's just a ton of sugar daily personally I made it a goal to stray away from sugar for at least one month in a year with the long term goal of reducing the amount a sugar in my diet throughout the remaining of the year. Trying to get over the Holiday Fog of cakes and cookies for Christmas, chocolate for Valentines, and Pies for Easter the spring and summer months are the best time to get straight before the binge candy eating during Halloween but anyways before I babble to much. If you guys want another Sugar Free Dressing Recipe or If you just want to see more healthy recipes.

Email me at: dablaqroses@gmail.com


Petal Falling until Next Time!

Love you guys! XoXo

Chapatti (Tanzanian Pan Bread)

Chapatti (Tanzanian Pan Bread)

Ingredients:

3 Cups of All Purpose Flour
2 Tbsps of Olive or Canola Oil
A Pinch of Salt
2 Cups of Water

Directions:

In a large bowl combine 2 Cups of Flour, Salt and Oil.
Mix the Dry Ingredients and Add your Water a little bit at a time.
It should form a soft and sticky dough. Don't over mix because it would create tough bread once it cook so let it be firm but don't over work the dough to much.
Add a little bit of Flour to the Dough and Form it into a Ball. Cover it with a Cloth and Place in the Fridge for 10 Minutes.
Flour a counter top or any work area and place the dough and lightly knead the dough.
Again don't work it to much. Cut the Dough in 8 equal pieces.
The key to Chapatti is Layers and my trick to getting layers is to roll the ball into a long string and roll it up in a spiral. Do this for each ball of dough .
Flour your rolling pin and work surface again and roll out your spirals. Into a circle, during this have a griddle or pan heating up. Preferably Non-Stick but if you don't have one light grease the pan.
Place the circle of dough within the pan and watch out for the air bubbles. Flip the bread on the opposite side and the air bubbles again. Press down on the bread with a dry cloth for more air bubble and the bread is done with brown mark appear of both sides.


Some people call this bread Roti or What have you to me it's Chapatti. Although I am half Tanzanian on my father. I learned Tanzanian  Dishes from my mom. Who was determined  to teach me my culture since my father was absent. This was one that she taught me because it was similar to what my great grandmother called (Pan Bread) when she was growing up. She use to laugh at the fact that my Great Granny use to make these in order to make ends met when she fed them as children.
Its a Simple. Yet yummy take or bread, This would surely make you fall in love with " Poor People Food"

You can eat these with varies stews. Meat, Veggies and Even with just Sauce. These things are just GOOD!

If you make these I hope you Enjoy Them!

Love You Guys!

Petals Falling Until Next Time! XOXO!

Fried Tilapia Meal

Fried Tilapia Meal

Ingredients

Fish

8 Tilapia Fillets
Flour
Cayenne Pepper
Black Pepper
Garlic Powder
Onion Powder
Lawry's Seasoning Salt.
Olive or Canola Oil

Cole Slaw

1/4 Green Cabbage
1/4 Red Cabbage
2 Carrots
Miracle Whip or Mayo
Sugar
White Vinegar
Salt and Pepper

Tartar Sauce

Miracle Whip
Sweet Relish
Cayenne Pepper

Directions

First, Wash your Fish Fillets under cold water and pat them dry. Place them on a plate and lightly season them with Lawry's Seasoning Salt. In a Frying Pan pour about two to three cups of oil. Turn the heat to a medium high.( Be careful of your oil because it could become hot very quickly and start to smoke up your kitchen. If your grease gets to hot turn it off and reheat your oil because your fish would actually cook to fast on the outside and sometime even burn and would be raw on the inside).

In a plastic bag add your Flour, Cayenne Pepper, Black Pepper, Garlic Powder, And Onion Powder and shake it up. Add your fish into the bag and shake it all up.

Test your oil by dropping a pinch of flour into it. If it bubbles its hot enough remove your fish and dust as much flour off as possible and place it in the oil. When the fish is floating and golden brown on both side remove them from the grease and place the fish on a plate with paper towel (You can even use almost spoil bread it actually soaks up the grease better then paper towels but some people eyes cross with the thought of using bread to drain grease off of fried food)


While your Frying your Fish. Take your Green and Red Cabbage put them in a food processor until they're shredded paper thin. (You can use a cheese grater)
Remove the cabbage and place it in a bowl. Now shred the carrots and place it in the bowl. Add the Mayo or Miracle Whip, Vinegar, Salt and Pepper slowly the and taste as you add. You would know when it's prefect. Cover the place it in the Fridge.


Check your Fish.

If you don't want to go the Cole Slaw. You can to the Tartar Sauce.

In a small bowl Add a Cup of Miracle Whip or Mayo.
Add 1/2 Cup of Relish. Then Add Cayenne Pepper for Heat.


Your Fish should be Finished. Plate it with Two slices of Bread and your done!

Hope you Enjoy!

Love You Guys!

Petals Falling Until Next Time! XOXO!

Salmon Cakes and Japanese White Sauce

Salmon Cake in Japanese White Sauce

Ingredients:

1 Can of Pink Salmon
1 Cup of Italian Bread Crumbs
2 Large Eggs
1 Large Onion
Old Bay Seasoning
1 cup Mayo
Tbsp. of Melted Butter
Paprika
Garlic Powder
Shrimp Cocktail Sauce
Cayenne Pepper
Olive or Canola Oil

Directions

Open your can of Salmon remove the bones and place into a bowl. Small dice your onion and put in with the Salmon (You can use Green Onions as Well, I  just didn't have any on hand if I did. Roses trust me it would've been in there like GIRL!!!)
Now in a separate bowl crack your eggs and beat them. (You can do this with the fish, I just don't like the thought of the yolks and the whites not being mixed together equally ) Season your Fish then Add in your Eggs and mix them well as you slowly add your Bread Crumbs and Mix Well.
In a medium frying pan. Add just a enough oil to coat the bottom. Not to much you don't what fritters you just want to fry them on each side and cook them thoroughly.

Section out your Salmon Mixture form them into balls and Pat them into patties. Add them into you Hot Oil.

Now in a bowl Add your Mayo, Shrimp Cocktail Sauce and  Melted Butter then mix those together. Now add your Garlic Powder, Paprika, and Cayenne Pepper and mix well.
I should be like a light Red color and taste Garlicky with a Bite of Spice. Yet it should be smooth and savory. (This sauce works well with Stir Fries and Jasmine Rice, Also with Steak since some places call it a Steak Sauce,  Baked or Grilled Meat and It can also be brought from the store and it's called Yum Yum Sauce)

When your Salmon Cakes are brown on both side and feel firm on the inside they are done. To check the middle if unsure cut one down the middle and check it shouldn't have a wet texture anymore but a dry one.

Now your are done.

Love You Guys!

Petals Falling Until Next Time1 XOXO!

Oxtail Meal

Oxtail Meal

Oxtail

2 Pounds of Oxtails
2 Large Onion
Canola Oil
Salt
Black Pepper
Cayenne Pepper
Creole Seasoning.

Cabbage

1 Medium Size Cabbage
Smoke Neck Bones
1 Yellow Turnip

Directions

Season the Oxtails the night before.  In a Large bowl put washed Oxtails,  A Dash of Black Pepper, A Dash of Cayenne Pepper, A Pinch of Salt ( Only Add a little of each because the Creole Seasoning has it all in it but it just doesn't have enough) Add the Creole Seasoning and Mix into the Meat well and place into the fridge over night.

When your ready to cook the meat. Slice both of your Onions and Place into a large pot now. Add Oil to a pan and Brown you Meat. Add your Meat into the pot. Fill up your pot with just enough Water to cover your Meat. Cover the Pot and bring it to a boil and turn the Heat down to a Medium. (You can cut time by using a pressure cooker, which I often do. All you have to do is Add your oil. Brown your Meat, Add it to the pressure cooker with a cup of water. Cover it and  Set it on High for 45 Minutes)

Once you have set your meat to cook. In a Pot place your desired amount of Smoked Neck Bones into a Large Pot. Fill that pot up with water just above the meat. Bring them to a boil and lower your heat.Once you have done that peel your Yellow Turnip and Add it in your Pot with the Neck bones. Now Cut your Cabbage Thinly.

Wait amount 45 Minutes then Check your Neck Bones and Oxtails. The Oxtails should be tenders and so should the Neck Bones. Continue to let them cook for 30 more minutes. Checking the Often.

When the Meat on the Neckbones are Easy to Pull off and your Turnip is Soft all the way through. Remove your Turnip and Add your Cabbage. (If your cooking the Dark Green Leaves on the Outside of the Cabbage put that end first and let it cook for 10 minutes before adding the Light Green Leaves) Dice up you Yellow Turnip and Place it to the side.

Check your Oxtails. In a small put Pour out a cup of Water and Wash the Scratch out for about 2 -3 Times. Pour some juice from the Oxtails into the Rice Pot. Add some water and Cook your Rice.

Check your Neckbones. Remove them from the pot and Then  Bones from the Meat and Chop it Up. Add both the Meat and Turnips Back into the Pot  and Proceed to Cook for 10- 15 Minutes.

You Oxtails should be Soften and The Meat should be able to come off Easy ( It by no mean should be Tough)

Your Done!

The Time could be cut into Half by Using a Pressure Cooker for Both the Cabbage and Oxtails and a Rice Cooker for the Rice.

Love You Guys!


Petals Falling Until Next Time! XOXO!


.

Beef Vegetable Soup and Wheat French Bread

Beef Vegetable Soup with Wheat French Bread

Ingredients:

1 Pound of Cubed Beef Chucks or Ground Beef
2 Cans of Sweet Corn
2 Cans of Mixed Vegetable
2 Cups of Fresh or Frozen Sliced Okra
1 Bottle of V8
1 Bottle of Tomato Juice
2 Onions
1 Tbsp. of Olive or Canola Oil
1/4 cup of Maggi Browning Seasoning
1 Habanero or Scotch Bonnet Pepper
Salt to Taste
Wheat French Bread

Optional : 1 cup Barley or Rice

Directions:

In a large stock pot Add your Beef. Brown on Low Heat with your Maggi Seasoning. During this process Slice your two onions  and add them to the meat and brown until all side of the meat is no longer red and the onions are translucent.

Add one cup of water to stop the browning process. Now add your V8  and Tomato Juice (If you have a problem with the regular version of V8 you can opt for a healthier version, I suggest that you don't use the spicy one because the pepper would add just enough heat)

After adding that V8 and Tomato Juice cover your pot and reduce the heat  to a medium low. While this is simmering. Open and Drain your Vegetables.

Give it 20 minutes to mingle with each other then  add your vegetables. Give it 20- 30 minutes and taste the seasoning in the soup. Wash and Drop the UNCUT pepper in the soup. (You DO NOT  want to cut this pepper because the heat behind this pepper would literally make you cry and mess up the taste of  the soup all together also be very careful not to burst the pepper while your stirring you soup. For the Same Reasons)

Let the soup simmer for another 15 minutes. While your waiting Slice your Fresh Okra and Check to make sure that there are no end pieces amongst your Frozen Okra. Add the Okra and Salt if needed.
Remove your Pepper.

Take your Wheat or Regular French Bread Loaf. Brush Olive Oil on the outside and Toast in the Oven for 10-15 Minutes at 350 Degrees.
Remove the Loaf and Slice the Bread Diagonally.

If your adding Rice, Barley or Alphabet Pasta it is easier to cook it on the side then add to the pot. I personally rather leave it to the side and add it to the bowl as I eat I find that Rice and Pasta become soggy in soup as it sits in the liquid over time.

Hope You Enjoy this Soup if you make it.



Love You Guys!!!

Petals Falling Until Next Time! XOXO!