I’m so excited to share this with you all. For some reason, I’ve always felt like dishes with creamy sauces are very challenging to make and yet here we are…I actually made this….
Easy: Creamy Parmesan Garlic Mushroom Chicken
Make this on Valentine’s Day: Triple Dipped Fried Chicken
For y’all ladies that be doing the most for your men on Valentines Day, here’s another way to be extra….
Goodbye Summer Stuffed Avocado recipe
Ree Drummond from thepioneerwoman.com is one of my favorite food bloggers because of how easily she cooks up her meals. This recipe is inspired by her version of stuffed avocado although mine is more juicy because it is stuffed with…wait for it…salmon! Salmon is not only one of the healthier foods you can eat, however it’s also mouthwateringly delicious and cooks in minutes! This to me would be the perfect post-workout meal because it’s bursting with all types of juicy protein and is incredibly satisfying.
It could also make for an ideal Goodbye summer outdoors get-together. All you’d have to do is cut up the avocados in half and offer a bunch of stuffing options so your guests can custom make theirs.
Finally, a few tips before you get to cooking…
- Try not to over cook the veggies and potatoes to avoid everything from being mushy. Also the crunchyness from the bell peppers will make it all taste better.
- You can get creative with your stuffing options but be careful not to make too much because avocados have a small space in the middle.
- And lastly the pharmacy student in me can’t leave without advising you to fully cook all meats to avoid a serious case of bacterial infections.
Tag me in your versions of this recipe @FabsCulture…because I’m nosy like that.
A lovely Labor Day weekend to you all, Buba.
P.s I’m heading out of town for the weekend…follow me on Snapchat @FabsCulture to find out where and see me create my make up looks.
Easy Baked Potatoes
This is one of my go to meals on a very hungry yet very lazy day!
What you need:
- 1 potato
- 2 table spoons of sour cream
- 3 table spoons of guacamole (see recipe here)
- Shredded beef (see recipe here)
What to do:
- Heat an oven to 350o.
- Get a potato and using a for punch holes all over it.
- Rub it with some canola oil and salt.
- Place in the oven for 75 minutes.
- The potato is ready when the outer skin is dry and crunchy.
- Take the potato out the oven and cut through the potato half way.
- Add the beef followed by the guacamole, followed by the sure cream.
- You can get creative with your additions using cheese, scrambled egg or chicken…have fun!
Simple Home Salad
Here’s a super quick recipe for a tasty salad.
What you need:
- ¼ Red Onion
- 3 Salad Tomatoes
- Lettuce
- 3 table spoons Sour cream
- 3 table spoons frozen sweet corn
What to do:
- Cut the Onions up in small pieces and leave them in warm water for 15-20 minutes to get rid of the bitter taste.
- Heat up a frying pan and stir the sweet corn till it turns golden brown.
- With a dinner size salad plate, lay out the lettuce to cover the plate.
- Slice the tomatoes into round shapes and place them on top of the lettuce.
- Put the sour cream in the center of the plate.
- Sprinkle the corn and onions over the tomatoes and all done!
Making Guacamole
Check out my quick tasty recipe for a quick guacamole dip.
What you need:
- ¼ Red Onion
- 4 ripe medium size avocadoes
- 1 table spoon of lemon concentrate
- 2 pinches of salt
- A pinch of pepper
What to do:
- Cut the Onions up in small pieces and leave them in warm water for 15-20 minutes to get rid of the bitter taste.
- Put the lemon concentrate in a large bowl.
- Cut up the avocados and put them in the bowl.
- Mash up the avocados in the bowl to your personal liking…chunky or real smooth.
- Add the onions, salt, and pepper and stir the mixture some more.
- You can also add tomatoes, chicken bits or any of your favorite vegetable to your liking.
Shredded Beef
Shredded beef is such a convenient addition for meat-lovers to any meal where it’s nachos or beef fried rice or in a wrap. It cooks fast too. Here’s how I love to make mine.
What you need:
- 1 Red Onion
- ½ green pepper
- 1 ½ lb of shredded beef
- 1 lemon
- Salt
- Pepper
- Paprika
- Curry
- Garlic powder
- Ginger
- Olive oil
What to do:
- Heat up a large pan.
- Add 2 table spoons of olive oil.
- Add the onions and green pepper and stir until they soften.
- Add the beef and stir till the onion mixture is well mixed with the beef.
- Add the salt and paper, then lightly sprinkle paprika, curry, garlic powder and ginger for the mixture.
- Stir the beef occasionally for approximately 30 minutes or until ready.
- Turn off the heat, cut the lemon in half and squeeze the juice out onto the beef them stir for an even mix.
- All done!!!
Check out my cool baked potatoes recipe I made using this shredded beef.
Tropical Shreds
Mid-week post? Here’s another super easy recipe. It’s pretty similar to last time’s…except for a little twist. I think that beef is called Fajita beef, I found it in Walmart and I like that its shredded cos I can use it for everything except for making fajitas…I’m not a corn flour person. As usual let’s start by making up a name…something like “Tropical Shreds” haha…I’m so sorry you guys but it would be very weird if I had no names so there you go.
So as you can see, my beef was frozen, and little miss impatient inside of me wasn’t going to sit and wait so I popped that sucker in there with a little water and let it simmer while loosening up as I chopped bell peppers, onions and tomatoes. Even after it loosened up, I let it simmer a little more with some salt for about 30 minutes so it could get ready.
I then drained the water, added onions and stirred for a bit more, with one table spoon of olive oil (I measured with my eyes) to get those little brown edges. Next I sprinkled ginger garlic, turmeric, red pepper curry and cumin powders…a little more than a of pinch of each and continued to mix it up for about a minute.
In went the tomatoes and bell peppers and some more stirring till the tomatoes softened up and done! It’s a real spice party in there so pair it with something plain like white rice.
Happy Wednesday…Buba!
Spicy Ricey
Hey hey, mid-week post a bit late…you forgive me, yes? I would like to call this Pilau cos that was the major spice, but it didn’t taste like that hard core Middle Eastern Pilau soooo “Spicy Ricey” it is! I’m one of those weirdos who like onions, tomatoes and peppers in a lot of my food so if that’s your kinda thing you might enjoy this section of the blog.
Ok so first things first I’m the realest cut up the onions, peppers and tomatoes. Heat up some vegetable oil like canola or olive oil.
Fry the onions till they turn brown. Pour a cup of rice, and stir it in for about a minute. For this recipe I highly recommend you use Basmati Rice because its scent and grainy-ness add to the recipe. 2 table spoons of Pilau Spice should do it. Then add red pepper curry, turmeric, ginger, and cumin powders, half a teaspoon each. You can find all this stuff at any Indian or Arabian grocery store…or Amazon. Add the peppers and tomatoes then continue to stir for like 30 seconds before adding the water.
I don’t know if anyone still does this but for every amount of rice I cook I add double the water. So two cups of water and simmer at medium temperature till the water is out and everything looks moist and edible which is approximately 30 minutes (Tip: When the water is out and you still feel like the rice is a little hard take off the heat and tell it stand covered for like 15 minutes, it stays cooking and softens up).
Finally, make a love heart shape like mine out of your food because that’s how life is. Enjoy!
Bell Butter Potatoes
Here’s another fun recipe…and it’s vegetarian friendly. Ps I don’t have real names for this stuff cos I just make it up…so let’s call this “Bell Butter Potatoes.”
Ok so peel the red potatoes and cut into a little bigger than bite size pieces. Cut up the bell peppers and onions.
Place the potatoes in water, add salt, garlic and Boil the potatoes till they are half cooked. This is perhaps the most important step of all. You can’t fully cook the potatoes because you’re going to mix them before you go on to bake them and if they are fully cooked they will look all mushy and uggghhhh. So boil till they are half cooked…ok? Ok.
Place the potatoes in an oven baking dish spice it up with ginger, a little more garlic, turmeric, cumin, parsley leaves and curry powder (sprinkle little portions of each). Add the onions, and bell peppers.
Melt some butter, and add it right after you sprinkle some lemon juice then mix everything up. I Bake at 450 degrees because I’m an impatient badass…don’t try this at home, unless of course you’re a…
It shouldn’t take long because they are half cooked. You will tell they are ready when the edges turn light brown.
Enjoy!
