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Cauliflower Wings

INGREDIENTS

  • 1 med to large head of cauliflower
  • 1 ½ cups of Buffalo Sauce (Check out my last post)
  • Oil for frying
  • Dry dip:
    3/4 cup all-purpose flour
    ¼ rice flour
    1 cup cornstarch
    2 tbsp baking powder
    1 ½ tsp garlic powder
    1 tsp onion powder
    1 tsp smoked paprika
    1 tsp salt
    1/2 tsp cayenne
    1 tsp black pepper
  • Wet dip:
    1 1/2 cups milk of choice ( use plant milk to make vegan)
    1/2 cup hot sauce
    2 Tbsp apple cider vinegar
    1 Tbsp Worcestershire sauce
    2 Tbsp of the Dry dip

INSTRUCTIONS

Cut cauliflower into pieces. Mix and combine dry dip ingredients & wet dip ingredients in two separate pans. Make a station and start by dipping and coating cauliflower in wet dip, then dry, then wet again, and dry one last time. Make sure to tap off any extra each time you coat. Heat oil to 350°F and keep at 350F while frying. Fry until golden, 4-5 min. Fry cauliflower in batches. Toss in Buffalo sauce when ready to serve. (If you add buffalo sauce to early it will get soft) serve with ranch or blue cheese. Enjoy!

Roasted Chicken

INGREDIENTS

  • 1 whole chicken
  • 5 Red Potatoes
  • 4 Carrots
  • 1 onion
  • 4 celery pieces
  • 4 Garlic cloves
  • Salt
  • Black pepper
  • ½ cup of Chicken broth
  • 6 tbsp Butter

Chicken marinade

  • 1 red onion
  • 8 Garlic cloves
  • 1 cup of chopped parsley
  • 1 cup chopped cilantro
  • 6 pieces of green onion
  • 15 sprigs of fresh thyme stems removed
  • 1- 2 serrano chili pepper
  • 4 tbsp Olive oil
  • 3 tbsp Vinegar
  • 2 ½ tsp Salt
  • ½ tsp of black pepper
  • 1 tsp chili flakes
  • 2 tsp of chili powder
  • 1 ½ tbsp of smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • Juice of ½ lemon
  • 1 tsp all purpose seasoning

INSTRUCTIONS

Make the marinade by blending all ingredients until smooth. Reserve some for veggies. Prepare the chicken by spatchcocking. Wash chicken with lemon, water and vinegar, drain and pat dry. Make holes for marinade to penetrate. Massage marinade all over chicken. Cover and refrigerate for at least 4 hours or overnight. Preheat the oven to 365°F. Cut veggies and dress with marinade. Place chicken on a wire rack over veggies. Lightly season with salt, pepper, garlic powder, and paprika. Placed dabs of butter under skin and on veggies. Pour chicken broth over veggies. Cook covered for 1 hour. Increase oven temp to 385 F then uncover and cook for 30-45 min. Brush chicken with juices and butter every 20-30 min throughout without taking off marinade from skin. Check internal temp to reach 165°F. Enjoy!

Avocado Toast

INGREDIENTS

  • Grilled Wheat sourdough bread
  • Garlic sauce spread
  • Chimichurri spread
  • Avocado
  • Tomatoes
  • Microgreens
  • Salt and pepper

Garlic Lemon Chicken Platter

INGREDIENTS

  • 5 chicken thighs
  • 1 pound green beans, trimmed
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp of garlic powder
  • 1 tsp lemon pepper
  • ½ tsp of chili powder
  • 1/4 tsp salt and fresh cracked black pepper
  • Juice of 1/2 lemon + lemon slices, for garnish
  • 1/2 cup chicken stock
  • 1/4 tsp crushed red chili pepper flakes, (optional add at end)
  • 1/2 cup fresh chopped parsley
  • ½ cup of fresh cilantro
  • 1 sprig of thyme

INSTRUCTIONS

  • Start by seasoning chicken thighs generously with a spice mixture, olive oil, and lemon in a small bowl. Allow the chicken to marinate for 20 minutes while you prepare the green beans. Boil cleaned green beans in a pot for 4 minutes, until they are almost done but still crisp.
  • Next, melt 2 tablespoons of butter in a large skillet over medium-low heat. Place the seasoned chicken thighs in a single layer in the skillet and cook for 8-10 minutes, then flip and cook for an additional 8-10 minutes, until fully cooked and a thermometer displays 165°F. If the chicken browns too quickly, lower the heat. Adjust the cooking time depending on the thickness of the chicken. Once cooked, transfer the chicken to a plate and set aside.
  • In the same skillet, lower the heat and add garlic, thyme, and pre-cooked green beans. Cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
  • Then, push the green beans to the side and add the cooked chicken thighs back to the pan, reheating quickly. Add chili pepper flakes, fresh parsley, and cilantro. Adjust seasoning with pepper and serve the garlic lemon chicken thighs immediately,. Enjoy!

Navy Bean Hummus

INGREDIENTS

  • 1 ½ cups cooked navy beans
  • 2 tbsp tahini ( I used homemade )
  • 2 cloves of garlic
  • ½ juice of a lemon
  • ½ tsp cumin
  • ½ tsp sumac
  • ½ tsp smoked paprika
  • ¼ tsp sea salt

Pita Chips

  • 3 large pita bread
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic granules
  • Pinch of salt
  • Cut in a triangle shape, coat with all above ingredients, and place in the oven at 425° or air fryer for 5-7 mins.

Roasted Jerk Veggies

  • ¼ cup of zucchini
  • ¼ cup of red onion
  • ¼ cup of sweet peppers
  • 1 tbsp jerk seasoning
  • 1 tbsp olive oil
  • Chop veggies ¼ inch thick, coat with seasoning and oil, and place in the oven at 425° or air fryer for 10 mins.
  • Garnish hummus with
  • Olive oil and parsley

Hummus

  • Add the beans to a food processor along with a minced garlic clove, lemon juice, tahini, cumin, smoked paprika, sumac, and salt.
  • Process the ingredients until smooth, scraping down the sides of the food processor as needed.
  • If the hummus is too thick, add a little water until you reach your desired consistency ( tsp at a time ) .
  • Taste and adjust seasoning as needed. You can add additional lemon juice or salt to taste.
  • Serve the hummus with your favorite veggies, pita chips, or crackers. Enjoy!

Samosas

DOUGH

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 6 tbsp vegetable oil
  • 3/4 cup water +( 2 tbsp if needed)

FILLING

  • 2 cups chopped red potatoes
  • 3/4 cup frozen peas and carrots, thawed
  • 1/4 cup finely chopped onion
  • 1 tbsp minced fresh ginger
  • 5 cloves minced fresh garlic
  • ¼ tsp ground cumin
  • ½ tsp cumin seeds
  • ¼ tsp coriander
  • ½ tsp ground turmeric
  • 1/4 tsp ground red pepper
  • ¼ tsp kosher salt
  • 1/2 tsp curry powder
  • ½ tsp garam masala
  • ¼ cup cilantro
  • 3 tbsp olive oil for cooking
  • vegetable oil for frying

INSTRUCTIONS

  • For the dough, mix the flour and salt in a medium bowl. Slowly add the oil and water, mixing with your hands until a smooth dough forms. Cover the dough with plastic wrap and let it rest for 30 mins.
  • For the filling, heat oil in a large saucepan over med heat. Add the cumin seeds, onion, ginger, and garlic; and cook until the onion is translucent. Stir in the spices and cook for 1 min. Add the potatoes and 2 tbsp of water and cook covered till soft. Make sure to stir occasionally. Next add peas, and carrots and cook until heated through. Remove off heat, stir in the cilantro, and let the filling cool.
  • Divide dough into 8 sections. Roll out the dough in a circle on a lightly floured surface until it’s translucent and thin. Cut in half. And fold into cones. Use water to seal the sides. Place about 2 tablespoons of the filling into the cone. Fold the dough over the filling to form a triangle and press the edges to seal.
  • To fry the samosas, heat the oil in a saucepan over medium heat to 350F°. Add the samosas and cook until golden brown (about 3-4 minutes). Drain on a paper towel and serve hot with your favorite dipping sauce. I love to pair mine with tamarind sauce!

Honey Peach Ginger Ale

INGREDIENTS

  • 1 cup of chopped or grated ginger
  • 3 cups of water
  • ¾ cup of honey or sweetener of choice ( to taste )
  • ½ cup of mashed peaches
  • Zest and juice of one lime
  • Carbonated water or club soda
  • Ice
  • Lime wedges

INSTRUCTIONS

Bring 3 cups of water to a boil and add grated ginger and lime zest. Reduce heat and let it simmer for 15 mins. Remove from the heat and let the ginger steep for another 15 mins. Add lime juice and let the ginger mixture cool. You can either make a large jug or individual servings and control the amount of sweetener. For individual servings, to a tall glass, add 2 tbsp of muddled peaches, ⅓ cup of cooled ginger mixture, 3 tbsp of honey ( to taste ), ice, and 1 cup of carbonated water. Mix well and serve with lime wedges! That’s it! Enjoy!

Salted Caramel Sauce

INGREDIENTS

  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • pinch of flaky sea salt

INSTRUCTIONS

  • Mix sugar and water into a saucepan; stir.
  • Cook on medium heat until the sugar dissolves and starts to bubble (3-4 minutes).
  • Continue cooking on medium heat and cooking until the mixture thickens and turns a deep amber color like honey 8-12 minutes
  • Add the butter and whisk until completely melted.
  • Remove from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
  • Whisk in the vanilla and salt.
  • Let cool for 10 minutes.
  • Then pour into a glass jar, allow to cool completely, and enjoy!

Banana Pudding

INGREDIENTS

Pudding
  • 1 cup cane sugar
  • ¼ cup cornstarch
  • ¾ tsp kosher salt
  • 2 cups milk
  • 1 ¼ cups heavy cream
  • 1 large egg (beaten)
  • 1 Tbsp vanilla extract
  • 1 Tsp vanilla bean paste
  • ¼ Tsp turmeric (natural coloring, don’t worry you won’t taste it)
Whipped cream
  • 3 cups of heavy cream
  • 1 tsp vanilla bean paste
Cream cheese mix
  • 1 can sweetened condensed milk
  • 8 oz pkg cream cheese
Crumble
  • 2 cups of nilla wafers
  • ¼ cup of melted butter
Topping
  • 7 medium ripe bananas ( 3 chopped small inside pudding, 3-4 sliced banana for topping )
  • 1 box mini Nilla wafers
  • 1 bag mini chessmen cookies
  • Edible gold leaf sheets

INSTRUCTIONS

  • In a med-size pan, whisk sugar, corn starch, and salt. Add milk and cream then whisk once more. Add an egg and place over heat and allow it to start to bubble. Make sure to keep whisking once bubbling. Allow to cook for 30 sec and take off the heat. The pudding should be thick. Add vanilla and place a plastic wrap on the surface of the pudding and refrigerate for 2-3 hours.
  • When ready to make whipped cream, mix heavy cream and vanilla until you get stiff peaks. Next in a new bowl blend cream cheese and condensed milk until smooth. Then, add pudding to the cream cheese mixture. Now fold in the whipped cream with the pudding mixture. Fold in 3 chopped-up bananas.
  • For crumble, add wafers to the food processor and blend until fine. Add melted butter and pulse a few times.
  • Finally, start layering. Start with crumble on the bottom, mini nilla wafers, sliced banana, and then pudding. Repeat for 2-3 layers. Allow it to sit in the fridge for at least 3 hours to soften up. When ready to enjoy, Top off with chessmen cookies, sliced bananas, and pieces of gold leaf! That’s it! Enjoy

Blackened Berbere Salmon

INGREDIENTS

  • Spice mix: Use pre-grounded spices or ground them yourself.
  • 3 tbsp smoked paprika
  • 1 tbsp red pepper flakes
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp cardamom
  • 1 tsp turmeric
  • 1 tsp Himalayan salt
  • 1 tsp fenugreek
  • 1 tsp black pepper
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
East African Lentils
  • 1 cup Green Lentils
  • 3 cups veggie or chicken broth
  • 2 ½ cups diced onions
  • 8 cloves garlic, minced
  • 1 ½ tbsp fresh ginger, minced
  • 1 cup diced carrot
  • 1 cup diced tomato
  • 1 tbsp of tomato paste
  • 3 tbsp Berbere Spice Mix
  • 1 tsp Himalayan salt
  • 4 tbsp olive oil
Blacked Berbere Salmon
  • 1 lb of salmon
  • 2 Tbsp of Berber spice mix
  • Olive oil
  • ½ Tsp Himalayan Salt
Garnish
  • Fresh Italian parsley
  • Fresh cilantro
  • Slices of lemon
  • Viburnum Coral Tuile

INSTRUCTIONS

  • Spice mixture: Either use ground spices or ground them yourself. Mix all spices together and set aside.
  • Lentils: In a large pot, saute onions, carrots, garlic, & ginger in olive oil until tender (5 mins). Add 3 tbsp of the Berbere spice mixture. Saute for 2 mins & add broth, lentils, diced tomatoes, salt, & tomato paste. Bring to a boil, reduce heat to a simmer, cover. Allow cooking till tender (30 mins). Make sure to check to mix when needed. Uncover, cook off any extra liquid.
  • Salmon: Cut into 3-inch slices, coat with olive oil & spice mixture. Cook on an iron skillet on med-high, 2-3 mins, flip to the skin side cook 3-4 mins.
  • Make a bed of lentils & add salmon on top & garnish!

Pickled Onions Cucumber Salad

Sumac Pickled Onions:

  • Ingredients:

    • 1 medium red onion, thinly sliced
    • 1.5 tsp sumac
    • 2 tbsp lemon juice
    • 1/8 tsp salt

  • Instructions:

    1. Combine all ingredients in a bowl, ensuring the onion slices are well coated.
    2. Let the mixture rest in the refrigerator for 30 minutes to marinate.

Cucumber and Parsley Salad with Sumac Pickled Onions:

  • Ingredients:

    • ½ cup of the prepared Sumac Pickled Onions
    • 1 tbsp sesame seeds, toasted
    • 1 lb Persian cucumbers
    • 1 tsp salt, plus ¼ tsp for the dressing
    • 1½ cups parsley leaves
    • 1 garlic clove
    • 5 tbsp olive oil

  • Instructions:

    1. Prepare the cucumbers by washing them and then lightly bruising with the back of a knife. Slice them lengthwise, remove the seeds with a spoon, and chop into 1-inch pieces.
    2. Toss the cucumber pieces with 1 tsp salt and set aside for 30 minutes to draw out moisture.
    3. Drain and discard the excess water from the cucumbers.
    4. In a food processor, blend the parsley leaves, garlic, olive oil, and ¼ tsp salt until smooth to create the dressing.
    5. In a mixing bowl, combine the drained cucumbers, pickled onions, and about ¼ cup of the parsley dressing. Mix well and adjust the dressing to taste.
    6. Sprinkle toasted sesame seeds over the salad before serving.

Storage:

  • Store any remaining pickled onions and dressing in separate airtight containers in the refrigerator. Enjoy within 3 days.

Creamy Salmon Pasta

INGREDIENTS

Salmon
  • 1 lb of salmon ( I used sockeye filet )
  • 2 tbsp of olive oil
  • 1 tsp citrus lemon pepper seasoning
  • ½ tsp garlic granules
  • ½ tsp onion granules
  • ½ tsp smoked paprika
  • ½ tsp Italian herb seasoning
  • ¼ tsp salt
  • 1/2 lemon juiced
Pasta
  • 8 oz of pappardelle pasta
  • 1 tbsp of butter
  • 1 tbsp of olive oil
  • 8 cloves of garlic minced
  • ¼ cup of red onion chopped small
  • ¼ cup of yellow bell pepper
  • ¼ cup of orange bell pepper
  • 1 cup of heavy cream
  • ½ cup of pasta water
  • 1/2 lemon juiced
  • ½ tsp citrus lemon pepper seasoning
  • ½ tsp garlic granules
  • ½ tsp onion granules
  • ½ tsp smoked paprika
  • ½ tsp Italian herb seasoning
  • ½ tsp chili flakes
  • ½ tsp salt (to taste)
  • Zest 1 lemon
Garnish
  • Shredded parmesan cheese

INSTRUCTIONS

  • Boil a large pot of salted water for pasta. Preheat the oven to broil. Cut salmon into 1-inch cubes then toss in seasonings, oil, and lemon. Allow to marinade for 20 min.
  • When water comes to a boil, add the pasta and cook to the package directions for al dente. Reserve 1 cup of pasta water and drain the pasta. Toss in 1 tbsp of olive oil so it doesn’t stick & set aside.
  • Place marinated pieces of salmon on parchment paper and bake on broil for 4 mins on one side and 3 mins on the other side. Once the salmon is cooked, set aside.
  • In a large flat bottom pan, on medium-high heat, add butter and olive oil. Then add onions and cook for 2 mins. Add garlic, and peppers, and cook until tender, for about 4 mins. Add heavy cream and ½ cup of pasta water. Add all seasonings, then cook the sauce until thick. Taste and adjust any seasoning. Feel free to add more pasta water if the sauce is too thick. Reduce heat, add cooked pasta, and mix well without breaking the pasta. Toss in cooked salmon and remove off heat. Add lemon juice and zest.

Garnish with fresh parsley, sliced lemon, & freshly shredded parmesan cheese on top!

Pumpkin Muffins

INGREDIENTS

  • 1 and 2/3 cups un-bleached all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cardamom
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup light or dark brown sugar
  • 1/2 cup coconut oil melted
  • 1 and 1/4 cups pumpkin puree (canned or fresh)
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • ½ cup semi sweet chocolate chips
  • Melted semi sweet chocolate chips for drizzle.

INSTRUCTIONS

  • Preheat the oven to 375°F, lined with muffin liners.
  • Whisk together flour, baking soda, cinnamon, ginger, nutmeg, cardamon and salt.
  • In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add melted coconut oil and whisk until combined. Add pumpkin, milk and vanilla and whisk until combined. Pour mixture into the flour mixture and mix gently just until combined.
  • Divide batter among muffin cups. Add chocolate chips to the tops of the muffins. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • After cooling, drizzled melted chocolate chips to the top of the muffins. And that’s it! Enjoy!

Mango Blueberry Smoothie

INGREDIENTS

  • 1 cup cubed ripe mango (frozen)
  • 1 medium ripe banana (frozen)
  • ½ cup of blueberries (frozen)
  • ½ cup of coconut water
  • ½ cup of greek yogurt
  • 1 teaspoon honey
  • ¼ teaspoon vanilla extract

INSTRUCTIONS

Add all ingredients to a blender, except blueberries, and blend. Pour half in a separate container and blend the remaining with blueberries. Pour banana smoothie over the blueberry smoothie to get a layered effect. Top off with fresh bite sized mangos and that’s it! Enjoy 🙂

Crispy Garlic Red Potatoes

INGREDIENTS

  • 3 Large Red Potatoes
  • 4 cloves of Garlic, Minced
  • 3 Fresh Sprigs of Rosemary, Minced
  • Salt and Pepper to taste
  • 1 Tsp Smoked parkia
  • 1 Tsp Garlic granules
  • 2 Tbsp Butter
  • 4 Tbsp Olive oil

INSTRUCTIONS

Preheat oven to 400°F. Wash and scrub potatoes and chop into cubes. Have a large pot of water boiling, add salt and 1 tbsp of baking soda. The baking soda will help to get moisture out of potatoes. Cook for about 10 minutes or until it’s fork tender. Do not over cook. Drain water and place in a large bowl. Add all other ingredients and mix well. This is a great time to taste and adjust any seasoning. Transfer to a baking sheet lined with parchment. paper. Bake for 25-30 mins or until the potatoes are crispy and golden brown. Make sure to check half way through. And thats it! Enjoy it with my Spicy Cilantro Aioli Sauce!

Spicy Cilantro Aioli Sauce :
  • 1/ 2 cup mayonnaise
  • 4 tablespoons avocado oil, or olive oil
  • Juice of 1 lemon
  • 2 tbsp of hot sauce of choice
  • 2 cloves of garlic
  • 1 teaspoon salt
  • 1/ 3 cup finely chopped cilantro

For the dipping sauce, add all the ingredients to a blender and blend.

Navy Bean and Lentil Burgers

INGREDIENTS

  • â…“ cup of lentils
  • 3 cups water to boil lentils
  • 3 cups cooked navy beans
  • ½ cup red onions, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, minced (remove seeds for less kick)
  • ¼ cup red or orange bell pepper, chopped
  • ½ cup Italian seasoned breadcrumbs
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp salt ( adjust to taste)
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • ½ tsp chili powder
  • juice of one lime
  • 1 tbsp of olive oil

INSTRUCTIONS

  • Add lentils to boiling water and cook for 10 mins or until the lentils are able to be smashed between your fingers. Drain water and set aside to cool.
  • Mash cooked navy beans in a large bowl, add all ingredients including cooled lentils, and mix well. Shape mixture into ¼-inch thick patties. If the mixture is too wet add more breadcrumbs. Taste and make any adjustments to seasoning. Chill patties in the refrigerator for 1-3 hours.
  • When ready to cook, preheat the oven to 400°F, brush olive oil on both sides of the patties, and cook for 30 mins. Make sure to flip patties midway. When first taken out of the oven, patties will be soft. After they sit for a few minutes they will firm up. To have more of a crispy crust, lightly pan fry patties for about 2-3 mins each side on a hot skillet.
  • I dressed my burger in a pretzel bun, spicy garlic aioli sauce, cheese, avocado, red onions, tomatoes, lettuce, and crispy garlic red potatoes on the side! Enjoy!
Spicy Cilantro Aioli Sauce :
  • 1/ 2 cup mayonnaise
  • 4 tablespoons avocado oil, or olive oil
  • Juice of 1 lemon
  • 2 tbsp of hot sauce of choice
  • 2 cloves of garlic
  • 1 teaspoon salt
  • 1/ 3 cup finely chopped cilantro

For the dipping sauce, add all the ingredients to a blender and blend.

Salmon Croquettes

INGREDIENTS

  • 1/2 cup Panko
  • 1/4 cup Flour
  • 2 cloves of Garlic
  • ¼ cup of Red Onions chopped
  • ¼ cup Green Bell Pepper chopped
  • ¼ cup Red Bell Pepper chopped
  • 2 – 5oz cans of Skinless Boneless Salmon
  • 1 tsp Garlic powder
  • 1 tsp Smoked Paprika
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 1 Tsp Chili Flakes
  • 1 large Egg Lightly beaten
  • 1/4 cup Mayonnaise
  • 2 Tbsp Olive Oil
  • Juice of 1 Lemon
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Fresh Dill chopped
  • ½ cup Cilantro chopped
Spicy Cilantro Aioli Sauce :
  • 1/ 2 cup Mayonnaise
  • 4 tablespoons Avocado oil, or Olive oil
  • Juice of 1 Lemon
  • 2 tbsp of Hot sauce of choice
  • 2 cloves of Garlic
  • 1 teaspoon Salt
  • 1/ 3 cup finely chopped Cilantro

INSTRUCTIONS

  • Lightly saute onions, bell peppers, and garlic for 3-5 mins.
  • Add Panko and flour to a bowl and mix. Add cooked peppers, canned salmon, and all other ingredients and mix until incorporated.
  • Shape into 8-9 patties about ¼ to ½ inch thick. Heat oil in a large skillet over medium high heat.
  • Add patties to the skillet and cook for 3 minutes on each side or until golden brown. Make sure to watch patties that they don’t brown too much.
  • Serve with Spicy Cilantro aioli sauce and slices of lemon.
  • Spicy Cilantro Aioli Sauce: For the dipping sauce add all the ingredients to a blender and blend.

Herb Butter Cheese Toast

INGREDIENTS

  • Sliced Rustic Wheat Bread
  • ¼ cup of Butter
  • ¼ tsp Fresh Rosemary
  • ¼ Tsp Fresh Chiffonade Basil leaves
  • ¼ Tsp Smoked Parikia
  • ¼ tsp Garlic Powder
  • ¼ tsp of Chili flakes
  • Pinch of Salt and Black Pepper
  • ½ cup of Pepper Jack Cheese

INSTRUCTIONS

Mix softened butter with spices and herbs. Generously spread herb butter to both sides of the bread. Grill on a hot pan for 1-2 mins on one side. Add cheese and sandwich the bread together. Grill on opposite sides making sure both sides are toasted and that’s it! Enjoy it by itself or with any soup of choice!

Caribbean Chicken Stew

INGREDIENTS

  • 5-6 Chicken thighs with skin on
Marinade Ingredients:
  • ¼ Tsp Cayenne
  • ½ Tsp Salt
  • ½ Tsp Pimento/ Allspice
  • 1 Tbsp Brown Sugar
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Smoked Paprika
  • ¼ Tsp Cinnamon
  • ½ Tsp Cumin
  • ½ Tsp Black Pepper
  • Juice of ½ Lime
  • 1 head of Minced garlic
Stew ingredients:
  • 2 Tbsp Olive Oil
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Red Onion
  • 1 Head of Minced Garlic
  • 1 Thumb size of Ginger grated
  • 1 Mango
  • 1 Habanero pepper ( optional: use half )
  • 1 Tbsp Brown Sugar
  • 1 Tsp salt ( adjust to taste )
  • 1 Tsp cinnamon
  • 1 Tsp Allspice
  • ½ Tsp Smoked Paprika
  • 3 Stems of Thyme
  • 2 Cups of Pineapple Juice
Garnish:
  • Chopped Green onions
  • Chopped Cilantro
Mango Chutney:
  • 1 Mango diced
  • 1 Jalapeno
  • ½ Sm Red Onion Chopped
  • Juice of one lime
  • Hand full of cilantro chopped
  • Salt to taste
  • Cilantro lime rice ( recipe coming )

INSTRUCTIONS

Marinade chicken thighs in the spice mixture for 30-60 mins. Chop up all veggies into 1-inch pieces. Add olive oil to pan and sear chicken for 7 mins on each side on medium-high heat. Remove chicken from pan and set aside. Add veggies to the same plan and cook for 5-7 mins. Add pineapple juice, thyme, and spices, and cook for 2 mins. Place chicken thighs back in the pan. Cover and cook for 40-50 mins on med-to-low heat. Chicken should fall off the bone. Make sure to check on the chicken to make sure the water is not cooked down. Remove thyme stems, taste for salt and spices and make any adjustments. Add chopped cilantro and green onions. Plate stew chicken over rice and top off with mango chutney. Enjoy!

Royal Navy Bean Soup

INGREDIENTS

  • 2 cups of dry navy beans
  • 2 tbsp of olive oil (divided)
  • 4 tbsp of butter
  • 14 cloves of minced garlic
  • 1 tbsp of tomato paste
  • 2 large onions diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 8 cups of veggie broth
  • 2 tsp of cumin
  • 1 tsp coriander
  • ½ tsp cayenne pepper (add more for spice )
  • 1 tsp of black pepper
  • 2 ½ tsp of turmeric (divided)
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of red chili pepper flakes
  • 2 bay leafs
  • 1 ½ salt ( adjust to taste )
  • Juice from half lemon
  • ¼ cup chopped cilantro

Garnish

  • Fresh chives
  • Tsp of heavy cream
  • Herb butter toast

INSTRUCTIONS

  • Soak beans overnight and allow them to soften. Drain & cook beans in fresh water with 1 tbsp of oil & ½ tsp of turmeric. Cook till soft this may take about an hour. Beans should be easily smashable with fingers. Drain water from cooked beans.
  • In a large soup pot, add olive oil & butter, and cook onions, and garlic until tender. Add tomato paste and cook for 1 minute.
  • Add all the veggies and saute for 5 mins. Add spices and cook for 2 minutes. Add the cooked beans & 8 cups of veggie broth. Add bay leaf and allow soup to simmer for about 15 minutes. Use a ladle and skim any foam off the top of the soup. Remove the bay leaf and set aside ½ of the soup in a separate bowl ( about 5-6 cups ). Use a blender or an immersion blender and blend half. Now add the non-blended part back with the blend and mix well. Taste and make any adjustments to spice and salt. If the soup is too thick add about ½ cup of water. Cook for another 10 mins. Turn off the heat and add the juice of half of a lemon and chopped cilantro. Before serving garnish with fresh chives and a tsp of heavy cream in each bowl. Enjoy it with herb butter toast. (Recipe for herb butter coming soon)

Chai Latte Cinnamon Rolls

INGREDIENTS

Dough:
  • 1 cup warm milk (115 F)
  • 2 1/2 tsp instant dry yeast
  • 2 large eggs
  • 1/2 cup salted soft butter
  • 1 tsp salt
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ¼ tsp clove
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 1/2 cup sugar
  • 4 cups all-purpose flour
Filling:
  • 3/4 cup salted melted butter
  • 1 1/2 cups brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp cardamom
  • 1 tsp clove
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1/2 cup heavy cream to top off rolls before baking
Frosting:
  • 8 ounces cream cheese (softened)
  • 1/2 cup salted butter (softened)
  • 2 cups powdered sugar
  • 1 tbsp of vanilla
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ¼ tsp clove
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice

INSTRUCTIONS

  • Add warm milk with yeast to a stand mixer bowl (5 mins). Add room temperature wet ingredients, eggs, butter, spices, salt, and sugar. Then add flour. Mix until all ingredients are combined. Let the dough rest for about 5 minutes.
  • Add dough hook and mix for 6-7 minutes. The dough will be a little sticky, if the dough is too sticky about a tablespoon of flour, no more than ½ a cup. Place dough in a greased bowl. Cover and allow it to double in size, (30-60 minutes).
  • For the Filling, mix all ingredients and set aside.
  • For the frosting, mix the cream cheese and butter in a stand mixer, and mix until smooth, add powdered sugar. Add vanilla, spices, and mix. If you like your frosting a bit more like a glaze add about 2 tbsp of milk.
  • After the dough has doubled, sprinkle some flour on a clean surface. Roll out dough about 24×12 inches. Use a rubber spatula and smooth out chai filling all over the dough. (Warm up filling if too stiff.) Start to roll up the dough until you have a long log. Cut rolls in 15 rounds. (Tip: Use dental floss to cut rolls)
  • Place in pan and allow rolls to rise again for about 35 mins.
  • After the dough has risen, pour heavy cream over the rolls and allow the cream to get in between the rolls.
  • Bake for 25-30 mins. Check the center and sides are cooked.
  • After the rolls have cooled add frosting!
  • And that’s it!

Salad

INGREDIENTS

  • Chopped Romaine Lettuce
  • Crispy wonton or gyoza strips
  • Chopped tomatoes
  • Chopped Avocado
  • Chopped boiled eggs ( Separated from yolk )
  • Capers
  • Furikake Seasoning
Herb Ranch Dressing:
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cold water
  • 2 3/4 cups mayonnaise
  • 1 cup buttermilk
  • 7 tablespoons dairy sour cream
  • 2 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoon green onions, thinly sliced
  • 2 teaspoons garlic, finely chopped
  • 2 teaspoons fresh Italian parsley, minced
  • 1 1/2 teaspoon Worcestershire sauce
  • 1 ½ teaspoon fresh dill, minced
  • 1/2 teaspoon fresh oregano, minced
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fresh basil, minced

DRESSING

Mix the dry mustard and cold water and set aside for 10 minutes. Add the mustard paste and the remaining ingredients in a blender or a food processor and blend well until smooth. Cover and refrigerate. Makes about 3 cups of dressing and will last in an airtight container up to 2 weeks.

Chicken Tikka Sub

INGREDIENTS

  • 1.5 lbs of chicken
  • Whole wheat roll
  • Fresh Mozzarella cheese
  • Caramelized Onions
Chicken marinade:
  • ¼ cup of greek yogurt
  • ¼ cup of rice vinegar
  • ½ tsp cayenne pepper powder
  • 2 tsp of smoked paprika
  • 2 tsp of chili powder
  • 1 tsp turmeric
  • 1 tsp of garlic powder
  • 1 ½ tsp sea salt
  • 1 ½ tsp of sugar
Sauces:
  • Garlic sauce
  • Tikka sauce
  • Mint chutney (Check out my previous videos on how to make the garlic and tikka sauce)
Garnish:
  • Sliced jalapenos peppers
  • Chopped cilantro

Try it and let me know what you think?

Chicken Shawarma Salad

INGREDIENTS

  • Mixed greens
  • Cooked basmati rice
  • Persian Cucumbers
  • Sliced red onions
  • Pickled Turnips
  • Kalamata Olives
  • Garlic Sauce
  • Grilled Chicken Breast
  • Yogurt Dressing
Yogurt dressing ingredients:
  • 6 tablespoons plain yogurt
  • 4 tablespoons fresh dill, chopped
  • 4 tablespoons fresh parsley, chopped
  • Juice of 1 lemon
  • Pinch of salt

Salmon Tikka Masala Bites

INGREDIENTS

  • 2 lbs of salmon
Salmon marinade:
  • ¼ cup of greek yogurt
  • ¼ cup of rice vinegar
  • 1 ½ tsp of fresh ginger
  • 6 cloves of garlic
  • ½ tsp cayenne pepper powder
  • 1 tsp of smoked paprika
  • 1 tsp of chili powder
  • 1 tsp turmeric
  • 1 tsp of garlic powder
  • 1 ½ tsp sea salt
  • 1 ½ tsp of sugar
Sauce:
  • 1 ½ tbsp of ghee
  • 1 red onion chopped
  • 1 ½ tsp of fresh ginger
  • 6 cloves of garlic
  • ½ tsp cayenne pepper powder ( optional to more or less to taste )
  • 1 ½ tsp of smoked paprika
  • 1 tsp of chili powder
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp of curry powder
  • 1 ½ tsp sea salt ( Optional more to taste)
  • 2 tsp of sugar
  • 1 can of diced tomatoes
  • 2 tablespoons of tomato paste
  • 1 cup of heavy whipping cream
Garnish:
  • Fresh sliced red onions
  • Sliced Serrano peppers
  • Chopped cilantro
  • Lime wedges

INSTRUCTIONS

  • Cut up skinless salmon into 1-inch cubes and let it marinate in spice mixture for at least 15 minutes . Next broil on high for 5 min each on both sides (10 minutes total).
  • On a large skillet, add onions and cook until translucent. Add garlic and ginger and cook for one minute. Add all the spices and cook for 2 minutes or until fragrant. Stir in diced tomatoes. Reduce heat and cook for about 5 minutes. Add heavy whipping cream and tomato paste and simmer for another 7 minutes. Stir sauce as needed making sure not to allow it to stick to the bottom of the pan. Add sauce to the blender and blend until smooth. Drizzle sauce over salmon and garnish with lime, serrano peppers, and cilantro. Enjoy it by itself or with basmati rice!

Minty Dragon Fruit Lemonade

Dragon fruit benefits:
  • Improves Immune Function
  • Improves Digestion
  • Improves Gut Health
  • Rich in Nutrients
Lemon benefits:
  • Supports heart health
  • Helps control weight
  • Prevents kidney stones
  • Reduce cancer risk
Mint benefits:
  • Boost your immune system
  • Treats stomach aches
  • Anti inflammatory
  • Helps with allergies and asthma

INGREDIENTS

  • 2 cup water
  • ¾ cup cane sugar or sweetener of choice
  • 1 large fresh dragon fruit peeled
  • 1 cup freshly squeezed lemon juice
  • 2 cups ice
  • ½ cup of fresh mint
  • Optional Garnishes: Extra dragonfruit, lemon wedges and mint

INSTRUCTIONS

Place the peeled and sliced dragon fruit in a blender and pulse until desired consistency is reached. Add the lemon juice, mint, sugar, cold water, and ice to a large pitcher and mix. Garnish with lemon edges and mint! Pour over ice and enjoy!

Roasted Cilantro Mint Tomato Salsa

INGREDIENTS

  • 6 Small Roma Tomatoes cut into halves
  • 1 Large White Onion cut into rounds
  • 1-2 Jalapenos sliced down middle
  • 2 Garlic Cloves
  • ¼ cup of Rice vinegar
  • ¼ cup of Chopped Fresh Cilantro
  • 3 tbsp packed Chopped Fresh Mint
  • 1 tbsp Kosher Salt
  • 2 Limes Juiced

INSTRUCTIONS

Cut up all the vegetables and roast under the broiler skin side up, on the top rack for 10 -12 minutes. The Vegetables should be soft and a bit charred. In the food processor combine the roasted veggies and all the juices from the pan with the vinegar, cilantro, mint, lime juice, and salt, and pulse until the mixture is almost but not entirely smooth. Taste and adjust any seasonings. Refrigerate for about 2 hours before serving. Enjoy with some fresh homemade chips

Honey Strawberry Matcha Latte

INGREDIENTS

  • Strawberries
  • Honey
  • Matcha powder
  • Heavy whipping cream
  • Milk of choice
  • Ice

INSTRUCTIONS

Muddle the strawberries with honey first, then prepare your Macha whip with the heavy whipping cream! Feel free to add a bit of powered sugar to the whip, if you want it a bit sweeter. Now all you have to do is layer! Start off with your muddled up strawberries, add some ice, then add your milk of choice, matcha green tea, and then your matcha whip! You can garnish with a strawberry and a dust of matcha! Enjoy!

Hibiscus Berry Mocktail

INGREDIENTS

  • Ice
  • Passion fruit
  • Lemon juice
  • Simple syrup
  • Carbonated mineral water
  • Frozen blueberries
  • Hibiscus tea
  • Garnish with Preserved dried orange slice and thyme

Crispy Garlic Potatoes

INGREDIENTS

  • 1lbs of small red potatoes
  • 1.5 tbsp butter
  • 1.5 tbsp olive oil
  • 3 cloves of garlic
  • 1 tsp of garlic powder
  • 1 tsp of oregano
  • Salt and pepper to taste
Tossing mix:
  • 1.5 tbsp of butter
  • 1 tsp of smoked paprika
  • Salt and pepper to taste
  • Fresh green onions
Cilantro Aioli Sauce :
  • 1/ 2 cup mayonnaise
  • 4 tablespoons avocado oil, or olive oil
  • 1/ 4 cup lemon juice
  • 2 cloves of garlic
  • 1 teaspoon salt
  • 1/ 3 cup finely chopped cilantro

Tip: Use chopsticks to cut the potatoes but don’t go all the way through.

After slicing potatoes, brush with butter mixture and put in oven or Air fryer for about 15-20 mins at 400F. For the dipping sauce add all the ingredients to a blender and blend. After cooking, toss potatoes in butter and paprika mixture and coat well. Garnish with fresh green onions, and plate with the cilantro aioli sauce! Enjoy and let me know how you like it!

Banana Pudding Pastries

INGREDIENTS

  • Pastry dough
  • Vanilla pudding
  • Whip cream
  • Caramel
  • Powdered sugar

Iced Caramel Coffee

INGREDIENTS

  • Homemade salted caramel sauce
  • Whip cream
  • Milk of choice
  • Frozen coffee cubes
  • Honey toffee crunch candy

Green salad with sockeye salmon

INGREDIENTS

  • Spring mix
  • 5 oz Grilled Sockeye salmon
  • 3 oz of Avocado
  • 2 oz Grape tomatoes
  • 1 Persian cucumber
  • Microgreens
  • 1 Tbsp feta cheese
  • 2 Parmesan crisps
  • Lemon wedge

Chimichurri vinaigrette

  • ¼ cup Tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 3 Peeled Garlic Cloves
  • ½ cup EVOO,
  • 1/2 cup Cilantro
  • 1/4 cup Parsley
  • 3 tbsp of honey

Grilled sockeye salmon tacos

INGREDIENTS

  • Sockeye salmon
  • Corn or flour tortillas
Taco slaw:
  • 2 cups Shredded cabbage and carrot
  • ½ cup Cilantro
  • 2 tbsp Homemade mayo – I’ll have a video on this soon!
  • 2 tbsp Mexican crema
  • Pinch Salt
  • Craked Pepper
  • ½ tsp Cumin
  • 1 Lime
Chimichurri sauce:
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 3 Peeled Garlic Cloves
  • 5 EVOO,
  • 1/2 cup Cilantro
  • 1/4 cup Parsley
  • Salt and pepper to taste

INSTRUCTIONS

Picked onions: Watch my cucumber pickled onion video for recipe! 😉

Salt and pepper your salmon and grill on both side for about 7-8 minutes each. Remove the skin and set side.
For the chimichurri sauce add everything the ingredients to a food processor and blend in till all combined and set aside. To make the slaw combine all ingredients and set aside. Now build your tacos: tortilla, salmon, slaw, pickled onions, cilantro and add more crema to finish it off.

Brazillian Lemonade

INGREDIENTS

  • 4 limes – washed and scrubbed
  • 5 tablespoons of sugar
  • 4 cups of water
  • 1/2 cup of sweetened condensed milk

INSTRUCTIONS

Cut up the limes in 8ths and pulse in a blender with sugar about 5 times. Don’t over-blend otherwise it will be bitter. Use a fine mesh strainer over the pitcher and strain. Pour blended mixture back into a blender, add condensed milk, and mix until combined. Serve in a large tall glass with ice and enjoy!

Chai latte Cupcakes

INGREDIENTS

  • 1.5 cups of unbleached all-purpose flour
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp ground cardamom
  • pinch of ground black pepper
  • 1 tsp baking powder
  • ¼ tsp salt
  • â…” cup whole milk
  • 1 tsp vanilla extract
  • ½ cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
Spiced cream cheese frosting
  • 3 cups of powdered sugar
  • 8oz cream cheese
  • ½ cup unsalted butter
  • 1 tsp of vanilla extract
  • â…› tsp salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom

INSTRUCTIONS

  • Preheat the oven to 325 F and line a 12- cup cupcake pan with liners. Whisk flour, spices, baking powder, and salt in a bowl. Then in a separate container stir together milk and vanilla.
  • Cream butter and sugar in a mixer until it’s light and fluffy. Add one egg at a time until mixed. Add ½ of the flour mixture, until incorporated. Then add the milk mixture until mixed. Add remaining flour mixture until smooth. Do not over-mix. Divide the batter into the cupcake pan.
  • Bake for about 18 mins or until the toothpick comes out clean. Let cool completely before frosting.
  • Frost with spiced cream cheese frosting and top with crushed chocolate honeycomb candy.
  • For the frosting- Cream together cream cheese, butter, and vanilla. slowly add sugar one cup at a time. Add spices and mix well.
  • Enjoy with a tall glass of milk!

Chai latte Dalgone Coffee

INGREDIENTS

  • Chai Tea
  • Black tea bag
  • Chia tea masala
Dalgone coffee
  • 2 tablespoons instant coffee, (powder or granulated)
  • 2 tablespoons granulated sugar, white or raw sugar
  • 2 tablespoons boiling water
  • Ice
  • Milk of choice

INSTRUCTIONS

  • Boil a pot of water add a tea bag and masala mix. After it comes to a boil and set aside to let cool.
  • For the Dalgone coffee Combine the coffee, sugar, and hot water in a bowl. Stir with a spoon to combine and dissolve the sugar.
  • Beat with a whisk or hand mixer to whip coffee, occasionally scraping down the sides of the bowl, until foamy and thick.
  • To serve, fill a glass with ice, cooled chia tea, and then add the milk. Spoon in the whipped coffee on top. Stir vigorously through the milk and enjoy!
  • Feel free to add more sugar if needed.

Crispy Garlic masala fries

INGREDIENTS

  • 4 Lg Red Potatoes
  • 2 tbsp of corn starch
  • Vegetable oil
Masala garlic butter
  • 4 tablespoons of unsalted butter
  • 4 garlic cloves
  • ½ tsp of cumin
  • ½ tsp of coriander
  • ½ tsp of garam masala
  • ½ tsp of turmeric
  • ½ tsp of chili powder
  • ¼ tsp of salt
Garnish
  • 3 tbsp of cilantro finely chopped
Cilantro mint yogurt sauce
  • â…” cup of greek yogurt
  • 1 lime – zest and juice
  • 1 garlic clove
  • ½ cup of chopped up cilantro
  • 2 tbsp of chopped up mint leaves
Masala garlic butter
  • In a hot pan add the butter and garlic, cook for 1 minute and then add the rest of the spices. Cook for another minute, turn off the heat, and set aside.
  • Dipping sauce
  • Mix together, Greek yogurt with the juice and zest of lime. Add the chopped-up garlic, cilantro, and mint. Mix and set aside.

INSTRUCTIONS

  • Scrub, and wash potatoes and there’s no need to peel them. Cut in â…“ inch slices, then cut into fries.
  • Places fries in a large bowl of ice and water and soak for about 20 minutes.
  • Drain and remove any extra starch.
  • In a boiling pot of water add potatoes and boil for only 5 minutes. The potatoes should not be too soft. They should have a slight bend when you try to bend them.
  • Strain the fries, then pat dry with a paper towel then sprinkle corn starch over the fries.
  • The oil should be heated to about 250 F degrees. Do a quick flash fries for about 3-5 minutes. Remove fries from the oil. The fries won’t have their golden color yet.
  • Heat oil to 350 F degrees, fry the fries until they are golden and crispy. Move the fries around so they don’t stick
  • After the fries are golden, transfer them to a wire rack to drain excess oil. Sprinkle a little of salt over them.
  • In a large bowl add masala garlic butter with freshly chopped up cilantro. Now toss around the fries so they are coated evenly. Adjust salt to taste if needed.
  • Enjoy with the yogurt dipping sauce

Challah Bread

INGREDIENTS

  • Yeast
  • Bread flour
  • egg
  • olive oil
  • Honey
  • Sugar
  • salt

Butterfly Mocktail

INGREDIENTS

  • Butterfly pea flower tea promotes weight loss, stabilizes blood sugar levels, and supports healthier skin and hair.
  • Basil seeds is packed with fiber, supports gut health and also helps control your blood sugar! Perfect summer drink!

Candied Carrots

INGREDIENTS

  • 6 large carrots ( peeled and cut on bias )
  • ¼ cup of butter
  • ¼ cup of brown sugar
  • 3 tbsp honey
  • 1 tsp cinnamon
  • ½ tsp salt ( to taste )
  • ¼ tsp nutmeg
  • â…› tsp clove
  • Juice of ½ orange
  • 1 tsp vanilla paste or extract

GARNISH

  • Zest of 1 orange
  • 1 spring fresh of thyme
  • Sprinkle of fresh Italian parsley

INSTRUCTIONS

Preheat the oven to 400°F. Now, add butter, carrots, brown sugar, spices, and salt to the skillet. Cook and coat carrots for 4-5 mins. Transfer carrots to a lined baking sheet and cook for 20 mins. Make sure to reserve the glaze and cook down for 5-7 mins in the same skillet. Add juice from half of a squeezed orange; as well as add honey, vanilla and roasted carrots. Cook for about 3-4 mins till the sauce is thick. Now plate and garnish with fresh orange zest, thyme and sprinkle on Italian parsley. That’s it! Enjoy!