Cooking with Val

Pressure Cooker Red Beans Soup

2020-12-10T20:20:00.003-05:00

Red beans soup is one of the classic Dominican soups. Every Saturday, you can bet on a pot of red beans soups on the stove in multiple households. Different people add their own little twist to it but the common denominator is FLAVOR! I personally love adding smoked meats and pumpkin. The recipe I share below is a bit off a deviation in terms of preparation, because I'm using an electric pressure cooker. What remains the same is the authentic flavor.

Ingredients
· 2 cups Camellia red beans
· 1 lb Smoked turkey (wings)
· 7 cups water
· 1 cup coconut milk
· 1 red onion, chopped
· 2 tbsp garlic, minced
· 5 sprigs thyme
· 3 bay leaves
· 2 cups pumpkin, diced
· Salt and Pepper, to taste
· Batch of dumplings (optional- see recipe below)

Preparation
1. Place beans in a colander and rinse under cooling running water. Sort if necessary. 
2. Set pressure pot cooker to 30 minutes on the beans setting
3. Pour the beans into pressure cooker then add water and turkey
4. Add in half the onions and 1 tbsp garlic
5. Give a stir, close and lock pressure cooker lid (make sure quick release vent is closed)
6. Once pressure cooker stops, allow steam to escape from quick release vent. 
7. Pour in coconut milk, pumpkin, salt, pepper, thyme, bay leaves and the other half of the onions and garlic
8. Give a stir, close the pot and bring back to high pressure for 10 minutes, then open quick release
9. If you’re adding dumplings, add them to pot, stir and let simmer for 10 minutes while the pressure cooker is on the warm setting
10. Adjust salt and pepper if needed
11. Your soup should be creamy and turkey meat fall of the bone tender

Dumpling recipe
Ingredients
· 1 cup flour
· ½ cup water
· ½ tsp salt

Preparation
1. Add flour to a bowl
2. Mix salt in room temperature water
3. Add water to flour mix, then knead to form a stiff dough
4. Pinch off small pieces of dough and roll between palms to form balls (about the size of a ping pong ball)
5. Set aside until it’s time to add to your soup

Coconut Curry Rice

2020-10-03T20:22:00.001-04:00

I love a good side! For me, a great side dish is one that I can have with nothing else and be perfectly satisfied. There are a few rice dishes I feel that way about, and this is one of them. It’s simple and very easy to make in less that 15 minutes. Add this recipe to your arsenal and thank me later! xoxo 😘

Ingredients

2 cups basmati rice

2 cups coconut milk

1 cup water

1/2 tsp salt

2 tsp Jamaican curry powder

Preparation

Pour coconut milk in a sauce pan and add salt and curry
Whisk well to dissolve and ensure no clumping of the curry.
Add the rice, stir and cover pan with lid.
Cook on medium heat for approximately 10 to 12 minutes.

Cauliflower Shepherd’s Pie

2020-09-07T20:45:00.000-04:00

When I think about comfort food, Shepherd’s Pie is one of the dishes that always comes to mind. The savory flavors of ground lamb mixed with some smooth mashed potatoes just does something to me!

With so many of us becoming health conscious in one way or another, our favorite foods sometimes become no so good for us 😞. However, there are always alternatives that do not sacrifice flavor.

In comes Ms. Cauliflower. Cauliflower is such a versatile food which stands great substitute for many of our carb laden faves.

Check out there recipe below!

7 cups cheesy cauliflower mash

1 lb ground lamb

1 tsp adobo seasoning

1 small onion diced

1 tbsp minced garlic

1 1/2 cup shredded carrots

1 tbsp Worcestershire sauce

1 tsp better than bouillon roasted beef base

1/2 cup water

1/4 cup shredded cheddar jack cheese

*Preheat oven to 375°F

Preparation

Add ground lamb to hot skillet or cast iron pan and sauté until brown. The lamb will release its own oil. Make sure you break up the ground lamb.
Add adobe seasoning, onion, garlic, shredded carrots and continue to sauté.
Add Worcestershire sauce, roasted beef base and water.
Stir then allow to simmer down.
Pour in the ground lamb mix in a baking dish (or leave in cast iron pan if practical)
Top with cheesy cauliflower mash and spread with a wooden spoon
Top it off with shredded cheese
Bake for 25 minutes then broil on high for 5 minutes or until cheese is golden brown

Serve warm and enjoy!

Cheesy Cauliflower Mash

2020-09-07T20:35:00.001-04:00

This dish is an excellent substitute for Cheesy Mashed Potatoes... and dare I say tastier?! 🤩

It makes for a great side dish but you can also enjoy on its own.

7 cups riced cauliflower

3 tbsp butter

1/2 heavy cream

2 cups shredded cheddar jack cheese

2 tsp garlic powder

Salt, pepper

Preparation

In a hot pan, sauté minced cauliflower, to remove excess liquid.
Once excess liquid has evaporated, add butter and continue to sauté for about 2 minutes
Pour in heavy cream and combine well
Add shredded cheese and garlic.
Continue to stir in cheese until melted
Add salt and pepper to taste and mix well

Serve warm on the side and top with cheese if desired.

Keto Triple Berry Compôte

2020-08-01T23:28:00.002-04:00

Ok now... don't let the word compôte scare you. It's so simple, you're gonna roll your eyes. It's really just fruit cooked down in liquid and sugar, until it thickens into heavenly goodness. That's it.

This recipe is keto friendly so recipe, so we can't use sugar and we must use fruits that are agreeable to the keto diet. So in comes the berries. In this recipe I use raspberries, blackberries and blueberries.

Ingredients

8 oz Frozen berries

2 tbsp Swerve Sweetener

Preparation

In in small sauce pan, add frozen frozen berries. As it begins to heat, the berries will thaw, adding the water needed.
Add the swerve sweetener and stir until well combined
Reduce heat and let simmer for about 6 minutes.
Stir the mixture, and gently break up the fruits, but don't mash.
Let thicken to your desired consistency and serve warm.

A compôte can be used over pancakes, waffles, muffins, biscuits.... really whatever you like! It also stores well. Pour into a jar and store in the refrigerator or later use.

*If using fresh berries in this recipe, add 2 tbsp water

Almond Flour Keto Pancakes

2020-08-01T22:54:00.003-04:00

Who doesn't love pancakes pancakes for breakfast, brunch... heck even dinner! I know I do. Unfortunately I can't indulge often because they go straight to my mid section! As much as I know carbs are not my friends, I love them so very much 😞. Consequently, I can on a constant mission to find tasty low carb alternatives. I know I'm not the only one looking so I figured I'll share with you all!

Through trial and error, I've come up with my best version of keto friendly pancakes. These definitely do not sacrifice flavor. I feel the same satisfaction as when I eat regular pancakes, but no guilt. So let's get into it!

Ingredients

1 cup heavy cream

4 large eggs

1/4 cup avocado oil

2 tsp almond extract

2 1/2 cups almond flour

4 tbsp Swerve Sweetener

2 teaspoons baking powder

butter or cooking spray for your pan or griddle. I also used squeeze bottles to dispense batter as uniformly as possible.

Preparation

Combine all ingredients in a blender and blend until smooth and creamy

Pour batter into squeeze bottles for easy and clean dispensing

If you don't have squeeze bottles, use a 1/4 cup measure to scoop and spread batter in a circle

Heat your pan or griddle and coat lightly with butter or cooking spray
Using your squeeze bottle, squeeze out and spread batter into circles. The size is up to you
Cook until bubbles appear at the top of the pancakes, then carefully flip them over.
Cook until golden brown.
Repeat these steps until you've used up all of the batter
Serve warm with Keto Triple Berry Compôte

This batter can also be used for waffles.

Pressure Cooker Chicken Biryani

2020-06-30T20:34:00.004-04:00

About 8 years ago I was at this test kitchen cooking and doing a photo shoot. There was another young lady and her mom doing the same thing on the other side of the facility. They were making Biryani. We got to talking about our backgrounds and of course food! I got to sample their food and the party that went on in my mouth blew me away. Since then I have been obsessed with Biryani.

I've done several tests in my pressure cooker and I believe I finally got it right.

Ingredients

2 lbs chicken thighs

2 tsp salt

1 tbsp garam masala

1 tbsp coriander powder

1 tsp cumin

2 tsp turmeric

1 tbsp garlic powder

1 tbsp minced ginger

1/2 cup fresh cilantro, chopped

10 mint leaves, chopped

2 cups plain Greek yogurt

3 cups basmati rice

1 tbsp ghee

1/2 tsp cardamom

2 bay leaves

I small onion, sliced

3 tbsp ghee for sautéing

Preparation

Clean chicken and set aside in a large bowl
In another bowl combine 1 tsp salt, garam masala, coriander powder, cumin, turmeric, garlic powder, minced ginger, 1/4 cup fresh cilantro, mint leaves and yogurt
Pour yogurt mixture over chicken making sure all pieces are coated, then set aside to marinate for at least 30 minutes
Pour 3 cups basmati rice in a bowl and add 3 cups water. Allow to soak for about 20 minutes
Turn on pressure cooker on chicken setting and allow pan to heat. Add in ghee
Pour in sliced onions into the pan and sauté until onions are caramelized
Add in chicken along with the marinade and give it a good stir
Cover pressure cooker and lock lid
Pour rice into a large strainer and rinse under cool running water and set aside
After 8 minutes hit cancel and let steam vent through release valve
Once all steam has escaped, open the pressure cooker. Add 1/2 tsp salt, stir then add rice and another 1/2 tsp salt. Stir again then cover and lock pressure cooker lid
Place on rice setting for 6 minutes.
Once pressure cooker stops, vent then open.

Serve warm with Cucumber Raita

This recipe yields approximately 8 servings

Always Eat After 7 PM - My Takeaway

2020-06-17T21:56:00.000-04:00

This post is brought to you by our sponsor "Always Eat After 7 PM". The opinions expressed are my own.

This week marks my final week testing the "Always Eat After 7 PM" program. I must say that it felt great not having to think to hard about what I could eat. Check out part 3 of this series here.

I typically make good food decisions but I felt relief that I didn't have to be super rigid. Also the intermittent fasting part of this program was not difficult at all. I went to bed feeling good and satisfied and I woke up feeling quite fine. I was able to get through the morning drinking water with a lemon until it was time to eat at about 12 noon. I lost weight with minimal effort, meaning, I did not work out, 😆 however, I do plan on getting my workouts back on my schedule. The main difference for me though, was a noticeable increase in energy. Also I did not feel hungry throughout the day. I ate when I needed to and my general mood was improved. "Intermittent fasting really shines when it comes to improving the hormones that directly affect your hunger, blood sugar, and metabolism. One is insulin. IF combats insulin resistance, meaning that it helps your body use insulin more normally, thereby lowering your diabetes risk and boosting your metabolism."

I will continue to use the tips that I learned in this book. It's so easy to incorporate in my lifestyle that it truly doesn't feel like another diet. I also got my husband on board and he has dropped nearly 10 lbs. within the last 3 weeks!! Another benefit of this program, at least for me, is that it forced me to drink more water. Something I desperately needed to do anyway. Based on surprising science, Always Eat After 7 PM debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense food cravings: Eating the majority of your calories at night. A few nights away I was able to enjoy homemade mini chocolate doughnuts guilt free!!

We've been traditionally taught to avoid carbs, have an early dinner, and never eat before bed. But the fact is, the latest scientific research shows us this earlier model is not the most ideal. Tou can still reach your goals and be healthy using the model of eating after 7 PM and intermittent fasting. Joel Marion's Always Eat After 7 PM program makes dieting easy and eliminates 90% of reasons for resistance.

Always Eat After 7 PM: The revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks - While Burning Fat Overnight by Joel Marion is now available to purchase. Learn more about the book and how to purchase here.

This post is brought to you by our sponsor "Always Eat After 7 PM". The opinions expressed are my own.

Always Eat After 7 PM Update (Part III)

2020-06-10T11:51:00.003-04:00

This post is brought to you by our sponsor "Always Eat After 7 PM". The opinions expressed are my own.

This is third week following the tips and techniques in the book "Always Eat after 7 PM". I'll admit, unlearning so many of the things we were told about food is not as easy as I thought. It's a matter of breaking habits and changing the mindset. It's also about reevaluating our relationship with food. So it's going to take some time to incorporate new good habits. "We've been traditionally taught to avoid carbs, have an early dinner, and never eat before bed. But the fact is that the latest scientific research shows us the earlier model is not the most ideal."

This is the start of the third week for me and unfortunately I have not worked out as consistently as I'd like to because I have a lot of work to catch up on, plus being a full time mom and wife. Taking care of myself often goes on the back burner. Despite my busy schedule and lack of self care, I managed to lose weight and I felt a noticeable increase in energy. The only thing I can attribute this change to is this new way of eating! If you haven't read the previous parts of this series you can find them here and here.

I increased my water intake, which I've been trying to do for the longest. Since I've replaced breakfast with lemon water, I'm starting to see other benefits, especially in my skin. "Water helps digest your food, expel wates, regulate your temperature, protect your tissues, cushion your joints, and protect your spinal column, among many other vital functions. It is through water that hormones flow to the proper organs, that nutrientes reach all cells, and toxins are diluted and removed from the body." Talk about benefits from simply drinking water!

The book contains fun and easy recipes that anyone can do. I'm a foodie so you know I had to try a few of them. I had a craving for something sweet so I chose the the fruit tarts. Super delicious and healthy!!

Joel Marion's Always Eat AFter 7 PM program makes dieting easy and eliminates 90% of the reason for resistance.

This post is brought to you by our sponsor "Always Eat After 7 PM". The opinions expressed are my own.

Val's Pressure Cooker Greens

2020-06-06T21:20:00.002-04:00

Collard greens, turnips greens... whichever, they're delicious. No debate. But it takes so long to make that most times we don't bother until it's an occasion like Thanksgiving. Well not anymore! You can have perfectly delicious greens in 1 hour solid. Grab your electric pressure cooker and come with me!

*If you don't have an electric pressure cooker you can get one here. (Limited stock)

Ingredients

2 lbs greens (collard of turnip)
2 lbs smoked turkey (neck, wings of leg)
2 cups water
1 whole onion, diced
2 tsp Tony's creole seasoning
3 tsp adobo seasoning
1 tbsp garlic, minced
1 tbsp apple cider vinegar

Preparation

Place smoked turkey pieces into the pressure cooker and pour in water to make your stock
Close and lock the lid, close the pressure escape valve
Set pressure cooker for 20 minutes on the meat/poultry setting
Once the pressure cooker stops, open the pressure release valve and let it vent completely
Open, then add the greens and all remaining ingredients

Close and lock lid and once again close the pressure release valve

Set for 40 minutes on the meat/poultry setting
Once done, be sure to vent the pressure cooker completely before opening
Open and stir well
At this point do a taste test and adjust seasoning (if necessary)

Serve with cornbread and maybe some fried chicken 😉 Enjoy!!

Why I Chose the Book "Alway Eat After 7 PM" (Part II)

2020-06-02T19:34:00.001-04:00

This post is brought to you by our sponsor "Always Eat After 7 PM". The opinions expressed are my own.

Last week I discussed the book "Always Eat After 7 PM" because I wanted to try something different on my health and weightloss journey. I have not interest in getting on just another diet. My goal is to incorporate a practical plan into my lifestyle. Something that is sustainable, that I can maintain moving forward. If you haven't read part I yet click here.

Part I of this book discusses the "why" we should eat after 7 pm. It tackles a number of the myths we've heard over the years and back up the assertions with real scientific research and observation over time.

I've been dealing with hormonal issues for years now and that plays a significant role in my inability to keep weight off. I'm sure many of you have the same feeling I havel which is I can pack on 7 lbs in 1 week but can barely lose 1 lb in the same time frame! Or if I do lose weight, it comes back pretty quickly. The writer Joe Marion provides strategies and tips to help lose weight quickly and safely. And what's more, it's suitable for long term because it's a lifestyle not just a diet. "All the strategies are safe to use even long term as a lifestyle diet that can help you live long and fight of many of today's most deadly diseases."

Chapter 2 is dedicated to the "truth about breakfast." I have always heard that breakfast is the most important meal of the day. I have grown up with that and in fact, breakfast is my favorite meal of the day. I never paid attention to where that information came from but I accepted it as fact anyways. This chapter pulls back the curtain on the truth about the times we eat and how it affects the body. A recent study in the British Medical Journal found that among the participants, "Those who ate breakfast ended up eating about 260 calories more a day... Those who skipped breakfast were about one pound lighter than those who ate breakfast." I decided to incorporate intermittent fasting into my journey and over the last 6 days, I started skipping breakfast and eating my first meal at about 12 noon.

In an interview with Joel Marion, we learned why he wrote the book and how he came about all this myth busting information.

Always Eat Author Questions and Answers

Q1: What inspired you to write the book?

After authoring 6 best selling books it was glaringly obvious there were 2 huge misconceptions about dieting that needed to be exposed. The first is that you can't eat late at night or before bed, which science now shows is NOT true. And second, you can't eat large portions that satisfy your natural instinct. This book solves both these problems by providing an evidence-based, enjoyable approach to dieting that can be used by any person to quickly achieve their weight loss goals.

Q2: How long did it take for you to develop the diet?

It actually took several years of researching for me to discover the real science of eating late night. After a few years of tweaking and refining, I finally came up with a rapid fat loss solution that overcomes all the pitfalls of traditional diets.

Q3: What was the most surprising discovery when you were researching scientific data for the diet?

That almost everything my college education and certifications taught me was NOT grounded in published scientific research.

Q4: You’re a six-time best selling author, what is different about this book compared to your others?

Although many of the concepts are similar, the biggest difference is that you don't have to deprive yourself of your favorite foods. You don't have to deal with the burden of eating every few hours. And you don't have to skip the carbs at dinnertime or avoid eating before bed.

Q5: How difficult is the Always Eat After 7 PM plan to follow?

It's not. And that's exactly why I wrote the book. While any diet is never truly easy, it can be more enjoyable and much easier to adhere to when you understand how Always Eat After 7pm works because it caters to our bodies natural instincts.

Q6: If you had to describe yourself in three words, what would they be?

Born To Impact

Always Eat After 7 PM: The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks - While Burning Fat Overnight by Joel Marion is now available to purchase. Learn more about the book and how to purchase here.

This post is brought to you by our sponsor "Always Eat After 7 PM". The opinions expressed are my own.

Airfryer Honey Roasted Drumsticks w/Avocado Cilantro Crema

2020-05-29T17:38:00.003-04:00

Ingredients

For Chicken

2 lbs chicken drumsticks
2 tbsp. honey
2 tbsp olive oil
1 tbsp minced garlic
1 1/2 tsp salt
2 tsp cumin
1 tsp paprika
1/2 tsp black pepper

For Crema

1 cup sour cream
1/2 cup cilantro
1/2 cup avocado
1 tsp minced garlic
2 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
1/2 jalapeño pepper, seeded (optional)

Preparation

Clean chicken with lemon juice or vinegar and cool running water. Remove excess water, pat dry with single use paper towel and place in a large bowl
Stir together honey, olive oil, garlic, salt, cumin, paprika and black pepper in a bowl. Pour over chicken drumstick and toss. Make sure all the drumsticks are coated with the mixture.
Let the chicken sit for no less than 15 minutes to marinate.
Place a cooking liner or parchment paper in the fry basket or coat with cooking spray. Preheat airfryer at 400˚F
Arrange drumsticks in fry basket and book for about 22 minutes, turning them at the halfway mark (11 minutes) If you're using a small airfryer, you'll most likely do 2 batches.
Prepare the crema by combining all the ingredients in a blender or food processor until smooth. Place in a condiment squeeze bottle if you have one. Make sure that your crema is not too watery. It needs to be nice and thick but still be able to pour well.

Once chicken is done, place on a platter or plate and serve with crema on the side or topped...really however you like it!!

Always Eat After 7 PM

2020-05-26T16:20:00.014-04:00

This post is brought to you by our sponsor, "Always Eat After 7 PM". The opinions expressed above are my own.

I have been struggling with some extra pounds for a few years now and I have tried many different diet trends along with working out. Let’s just say, I haven’t had much success. Excess weight causes many other health issues, so I am very motivated to keep chronic illnesses very far away. I got the opportunity to get an advanced copy of the book “Always Eat After 7 PM” by Joel Marion so I figured why not try this. After all, I’ve tried so many different methods what’s another one?!

The “Always Eat After 7 PM” plan is essentially a 3-part program that begins with the 14-day Acceleration Phase, then moves on to the Main Phase in week 3. This Main Phase lasts until you reach your desired weight, then you will move on the Lifestyle Phase where you will learn how to maintain your weight loss. Sounds doable to me!

The first chapter of the book addresses many statements we’ve probably accepted as truth as far as eating habits go. Joel specifically addresses 4 issues that I know most people have heard in their lifetimes. He refers to them as myths, and in so doing explains why those statements are in fact myths. One of the main myths that I know you’ve heard is to never eat after 7 PM or never eat a heavy meal at night. “Research shows that the average person’s metabolic rate is no different during sleep than during the day. In short, your metabolism doesn’t slow down at night. Nor does your body store fat at the end of the day. Whether it’s 8 am or 8 pm, you use food for energy the same way.”He provided studies, he did the research and even went as far as testing his theory on himself. Joel had remarkable results during his testing phase. He lost 12 lbs in less than 2 weeks and a total of 46 lbs after 16 weeks on the plan. Mind blown!! What’s more, is that besides the weight loss, Joel’s health also improved, and he had more energy. “For the first time in months, I had the energy to keep up with my little girls.”

That statement really struck a nerve with me because I have a 5-year old who has loads of energy and always wants to do outdoor activities. Most days I barely have the energy to get on my treadmill at home. I need to get my healthy in order and my energy levels up. I need to be there for my daughter and my family as a whole. Starting today, I’m jumping in. In a week, I’ll let you all know where I am and how I feel.

In the meantime, check out this video on the science behind the program. Learn more about the book and how to purchase here

Always Eat After 7 PM: The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks—While Burning Fat Overnight by Joel Marion is now available to purchase.

This post is brought to you by our sponsor, "Always Eat After 7 PM". The opinions expressed above are my own.

Codfish (Saltfish) Balls

2020-05-23T11:09:00.001-04:00

Ingredients
1 lb saltfish (salted cod), shredded
1 red onion finely chopped
3 sweet peppers finely chopped
1 tbsp minced garlic
1/2 cup green onions, finely chopped
1/2 cup cilantro, finely chopped
1/2 cup panko breadcrumbs (+/-)
Black pepper and adobo seasoning to taste

Flour in a platter for dusting and oil for frying

Preparation

Remove excess salt from the saltfish. This can be done by boiling and discarding the water it was boiled in. Repeat that process 2 to 3 times.
Combine the saltfish and all the seasoning including the black pepper adobo
Next add the breadcrumbs and continue to combine (check consistency and add more breadcrumbs if necessary)
Heat oil in a pan
Scoop out portion of about a 2 tbsp of the mix and start forming rolling in your palms to form balls

Roll the balls in flour to lightly dust

Place in pan and fry until golden brown.

Serve warm. I like adding a dipping sauce on the side like sweet chili, tamarind or mango sauce.

Shrimp & Scallops in Coconut Sauce

2020-05-01T20:31:00.000-04:00

I made this dish for family during the Christmas holidays and it went down really well. At the time I didn’t really pay attention to what I was doing because I really do not use measurements went cooking. I’ve been asked for the recipe so many times that I decided to take the time to put it on “paper”.

Ingredients

1/2 lb Jumbo Shrimp

1/2 lb Scallops

2 tsp adobo seasoning

1 1/2 tsp garlic powder

1 1/2 tsp old bay seasoning

For Coconut Sauce

13 oz coconut milk

1 tsp better than bouillon roasted garlic base

2 tsp lemon juice

1 tsp old bay seasoning

1 tsp ginger paste

2 bay leaves

2 tbsp chopped cilantro (for garnishing)

Method

Rinse shrimp and scallops with lemon juice and cool running water
Pay dry, then season with the adobo, garlic powder and old bay. Set aside for about 15 minutes
Heat 1 tbsp oil in a skillet
Sear the shrimp and scallops for about 2 minutes on both sides. Shrimp should be opaque but don’t leave too long so as to avoid rubbery shrimp

Remove from heat and set aside on a plate.
In the same pan, pour in the coconut milk and turn heat to medium
Add in better than bouillon roasted garlic base, lemon juice, old bay seasoning ginger paster. Stir and combine well.
Add in the bay leaves and let the sauce thickens, approximately 3 to 5 minutes.
Add the shrimp and scallops back into the skillet and toss to coat. Leave on heat for 1 more minute.

Pour the contents of the skillet into a large serving bowl and garnish with the cilantro

Serve hot!

Airfryer Sweet Chilli Cauliflower Bites

2020-04-25T18:04:00.003-04:00

Ingredients
1 cauliflower head
3/4 cup flour
3/4 cup of milk
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon adobo seasoning
1/4 teaspoon Sazon
1/4 Sweet Chilli Sauce (Mae Ploy)

Preparation
1. Separate the florets and set aside
2. Combine the flour with all the remaining ingredients to form a batter
3. Dip florets in the batter making sure to get the batter all over
4. Place in the fry basket
5. Set airfryer to 400°F and set timer to 20 minutes
6. After 5 minutes flip the florets over and replace fry basket in the airfryer for another 5 minutes
7. Pour sweet Chilli sauce is a mixing bowl
8. Toss cauliflower florets in the sweet Chilli sauce

Serve warm and enjoy!

Naked AirFried Chicken Wings

2020-04-22T18:45:00.001-04:00

Ever since I got my first air fryer some three years ago, I've been air frying food at least twice a week. It's one of my favorite small appliances!

Ingredients

2 lbs Chicken wings

1 tbsp garlic powder

1 tsp onion powder

1 tbsp old bay seasoning

1 tsp adobo seasoning

1/2 tsp sazón

Preparation

Clean chicken with lemon juice and rinse with cool running water
Place is a large bowl and add all seasonings luster in the ingredients
Using a wooden spoon or silicone spatula, combine the chicken with seasoning so that each piece is well coated with the seasoning blend.
Let sit for at least 15 minutes.
Place chicken wings flat in your air fryer. Do not place them on top of each other. You most likely will have to do 2 batches depending on the size of your air fryer.
Select the chicken setting on your air fryer and set timer to 22 minutes
At 11 minutes open the air fryer and flip the wings over
Replace the fry basket into the air fryer for another 11 minutes.

*Times are approximate so be sure to monitor the progress closely so as not to overcook or burn!!

AirFryer Bakes

2020-04-21T15:29:00.007-04:00

Ingredients

2 cups flour

1 tbsp baking powder

1 tsp salt

1 tsp brown sugar

2 tbsp softened butter

1 tbsp melted butter

1 cup water, room temperature

Preparation

Combine all dry ingredients.
Add the softened butter and with clean hands, combine with the flour
Add water gradually and keep combining with your hands
Knead until the dough becomes smooth and pulls away from your hand.
If using a bread machine, put all ingredients in the mixer, turn on and let the machine knead into a dough ball.
Let the dough sit for about 30 minutes then separate, to form your bakes for frying.
Place flat into the airfryer and brush with melted butter

Set airfryer at 370F for 10 minutes.
After 5 minutes, open the airfryer. The top should be golden brown. Flip the bakes over, and brush the other side with melted butter.
Close the airfryer for another 5 minutes or until golden brown

This recipe yields approximately 8 bakes.

Note: times are approximate and are meant as a guide.

Creamy Pressure Cooker Red Beans

2020-04-12T20:12:00.007-04:00

I've adjusted and tweaked this recipe many times over the last 9 years or so, and this is my favorite version by far! I don't cook red beans every Monday like I used to, but I make it often enough because my daughter loves it. When we moved from Nola to ATL, she refused to eat beans at school because in her words, (she was 4 at the time), they made it wrong. As a result she will only eat her mama's beans!

Ingredients

1 lb smoked turkey
3 tbsp butter
1/2 red onion, sliced
1 tsp garlic, minced
1 lb Camellia red beans

5 cups water

3 whole bay leaves

2 tsp Tony Chachere’s Creole Seasoning (or to taste)

*This recipe is for a power pressure cooker or instant pot. Timing may vary.

Preparation

Rinse dry beans in a colander under cool running water.
Place pressure cooker on beans setting and set timer for 30 minutes.
Add in butter, onions, garlic and smoked turkey and sauté for 5 minutes
Pour in the beans and then water
Place bay leaves in and give it a stir
Place and lock lid of the pressure pot and make sure pressure escape vent is closed.
When pressure pot stops after 30 minutes, use a spatula to open the knob and allow the steam to escape.
Open the lid and add seasoning. Add a little more water if necessary.
Replace lid and set for another 15 minutes. At the end of that time, you should have soft, creamy red beans and turkey meat will fall off the bone!

Cheesy Almond Flour Biscuits

2018-09-16T12:42:00.003-04:00

Since the beginning of the year I've changed my diet to mostly low carb and more recently I've gone keto! It's not difficult and I am seeing result........ but every once in a while, I get a craving for some carbs. Instead of going all out, I satisfy my cravings with low carb options like this Cheesy Almond Flour Biscuit below.

Ingredients

2 cups almond flour
2 tsp baking powder
1/2 tsp pure sea salt
2 eggs (beaten)
2/3 cup melted butter (unsalted)
1/3 cup shredded cheddar

Method

Preheat oven to 350F, line baking sheet with parchment paper. (Spray with non-stick baking spray).
Combine all the dry ingredients (1, 2 & 3) in a large mixing bowl, then stir in the beaten eggs and 1/3 melted butter.
Add the shredded cheese and fold into the dough.
Use an ice cream scoop or spoon to scoop the dough and use your hands to form round golf ball sized biscuits.
Line on the baking sheet and bake for 15 minutes.
After 15 minutes remove baking sheet from the oven and brush remaining butter on each of the biscuits. Place back in the over for 3 minutes or until it turns into a light golden color.
Cool then eat!

Serving size - 1 biscuit (11.5g carbs)

Sautéed Quinoa and Kale

2015-09-24T17:40:00.001-04:00

This side has become a staple for me since I cut down on rice 4 months ago. Not only is it delicious side but you can also enjoy guilt free!

Ingredients
1 cup organic red quinoa
2 cups water
2 cups organic kale, chopped
2 tsp vegetable oil
1 tsp minced garlic
1 tsp adobo all purpose seasoning
A dash of smoked paprika

Preparation

Place 1 cup quinoa and 2 cups water in a saucepan and bring to a boil.
Reduce heat to simmer. Cook until all the water is absorbed. Approximately 15 minutes.
Heat vegetable oil in a large pan and sauté garlic. Add kale and sauté until soft
Add cooked quinoa to the pan and stir to combine the 2 ingredients.
Sprinkle adobo and paprika and continue stirring for another 6 minutes on medium heat.

Honey Roasted Butternut Squash

2014-01-20T12:21:00.004-05:00

If you like sweet and savory in a single bite, this side dish is right up your alley. It pairs really well with chicken or meats.

Ingredients
3 cups diced butternut squash
3 tbsp vegan butter
2 tsp organic honey
1 tsp cinnamon

*Preheat oven to 375F

Preparation

Place diced butternut Squash in large mixing bowl.
Melt butter, then add honey and 1/2 tsp cinnamon. Mix well making sure the 3 ingredients are thoroughly combined.
Pour over butternut squash and mix in order to coat all pieces with honey butter mixture.
Place on a lightly greased baking sheet and bake for 25 minutes or until fork tender.

This is a healthy delicious side dish and it's super easy to make! Serve warm.

Val's Hearty Beef Stew

2013-11-17T15:59:00.000-05:00

Autumn (Fall) is my absolute favorite season; the cool crisp air is so invigorating. Plus I get to wear my boots and scarves and light jackets!!! Ok now let's get to food. You all know that I'm an island girl, but I love love LOVE soups and stews. I'll have soup in the middle of a hot summer day...but I get crazy stares when I do. So here's another reason why I look forward to the cooler temps... I can have my soups and stews in peace :)

Ingredients

1 lb. beef stew meat
1 tsp salt

1/2 tsp Tony Chachere's Creole Seasoning
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp ground garlic
1 tsp Worcestershire sauce
1 tablespoon chopped garlic
1/2 cup chopped red onions
2 tbsp extra-virgin olive oil
1 tbsp organic butter
1 tsp dried rosemary leaves
1 tbsp tomato paste
4 cups of water
1 cup sliced carrots
1/2 cup chopped celery
1 bell pepper coarsely chopped
2 cups diced potatoes
2 bay leaves

Season beef with:
1 tsp salt

1/2 tsp Tony Chachere's Creole Seasoning

1 tsp ground cumin
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp ground garlic
1 tsp Worcestershire sauce
(Let sit for 10 minutes)

Preparation

Heat oil in Dutch oven then drop butter in the oil.
Add stew meat to the pan and brown. Remove from pan and set aside.
Add onions, minced garlic and rosemary to the pan and sauté until onions are limp. Scrape the sides and bottom of the pan with a wooden spoon as you stir onions.
Add tomato paste and continue sitting until paste liquefies.
Now add stew meat back to the pot and combine with tomato paste and onion mixture.
Pour in water, cover pan and let simmer on low heat for 1 hour and 25 minutes.
Now add potatoes, carrots and celery to the pan, stir and cover pan.
Let simmer for 30 minutes or until stew thickens.

*Taste and adjust seasoning if necessary.

Remove bay leaves and serve warm with some good cornbread!

Coconut Creole Conch

2013-02-18T12:09:00.001-05:00

I was trying my best to reserve this recipe...but you know what? It's too good to be kept to myself! I don't make this dish often because conch can be a bit expensive at $14 PER POUND!! One has to be extra special for me to even think about whipping out the conch. It's a great appetizer and I really hope you guys try it and like it!

Ingredients
1 lb conch
2 tbsp lemon juice
Water
1 tsp paprika
1/2 tsp sea salt
1 red bell pepper, julienned
1 celery heart, chopped
2 tsp garlic, minced
2 tsp creole seasoning
1/2 tsp madras curry powder
3/4 cup coconut milk
1 tbsp olive oil
Salt to taste

Preparation

Pound and tenderize conch using a mallets, then cut into bite size pieces and place in a bowl. Mix 2 tbsp lemon juice 1/2 tsp salt and 2 cups water, pour over conch and let sit for 30 minutes.
Pressure cook with 1 tsp garlic and paprika for 30 minutes. Turn off pressure cooker and make sure all the steam is emitted before opening. Remove conch and set aside in a platter.
Sauté pepper, garlic and celery in olive oil.
Stir in coconut milk, creole seasoning and curry powder and bring to a boil. (add salt to taste)
Add conch to pan and continue stirring for approximately 5 minutes
Turn off heat and serve hot

Sweet Potato Cheesecake

2012-11-30T16:34:00.001-05:00

Saying that this cheesecake was absolutely delicious, would be putting it mildly. If you love cheesecake and you love sweet potato, then this is the perfect marriage. I promise you, your mouth will dance!

Ingredients:
1 cups graham cracker crumbs
1 tbsp sugar
6 tbsp butter, melted
3 (8oz) packs of cream cheese
1 cup brown sugar
4 eggs

1/2 cup sour cream
1/2 cup heavy cream
1/2 cup flour

1 tsp vanilla extract
1/2 tsp cinnamon
1 pinch salt
2 cups cooked and mashed sweet potatoes

*preheat oven to 350ºF
*grease 10" spring form baking pan

Preparation:

Stir together graham crackers, sugar and butter in a bowl; press into bottom of baking pan.
Bake crust at 350ºF for 5 minutes, remove from oven and set aside.
In a mixing bowl combine cream cheese, sugar until smooth
Add in eggs 1 at a time and mix until completely incorporated into mixture
Add in sour cream and heavy cream. Continue to mix.
Add flour, vanilla extract, cinnamon and salt and combine until smooth
Stir in sweet potatoes and mix well until your mixture is creamy and smooth.
Pour batter into prepared pan and bake at 350ºF for 1 hour and 20 minutes.
Cool in pan on a wire rack.

Allow cake to completely cool before garnishing with frosting or whip cream.