Salad in a jar

Ice berg - half a head

Romaine- 4 leafs 

1 bunch of fresh spinach 

1/3 red onion

1 tomato

1/2 cucumber

1/2 cup of pre shredded carrots

1/4 cup of red shredded cabbage 

Finely chop all ingredients  

Chop the lettuce 

Chop the spinach 

Boil 3 eggs 

Slice the eggs. I use a egg slicer it is much easier and the slices are smoother 

 

I then chop the eggs with a chopper 

I use 16 ounce mason jars. Make sure you wash them with hot soapy water prior to initial use.  

I then layer the fresh ingredients. This particular order was, starting from the bottom to the top

1. Tomatoes

2. Shredded Carrots

3. Red shredded cabbage

4. Romaine Lettuce  

5. Iceberg Lettuce

6. Spinach

7. Red Onions

8.Chopped Eggs

The key to this is making sure you chop, cut, and or shred your salad with to a size that is suitable for you to eat and put in a jar. You can use more or less if the ingredients depending on the size of your jar. taste preference and how any you are preparing. Enjoy!

Pan Sheared Tilapia

 

Garlic- Costco (1 tablespoon)

Pappy's- Costco (1 tablespoon)

Adobo- Commissary (1 tablespoon)

Tony's Creole Seasoning- Commissary  (1 tablespoon)

Garlic & Wine- The Melting Pot Restaurant (1 tablesppon)

Rinse tilapia thoroughly after removing it from packaging 

Place a 2 feet of wax paper on the counter top. Once the paper is laid down,  sprinkle white flour over the wax paper. This provides a slight and very thin coating for the fish. Once the flour is spread lay the rinsed off fillets eveningly over the flour. Sprinkle 1 table spoon of each ingredient over EACH side of the fish.

Heat a large skillet over a medium to high flame. Place 3 table spoons of coconut oil or virgin olive oil. Once the skillet has heated up for 3-5 minutes place the fillets in hot skillet. Observe the fish turning white. Once the edges turn white, flip the fillets over. Cook both sides until your desired level of thoroughness is reached. Make sure you cook it all the way through.

Remove fish from skillet. Take a fresh lemon wedge and  sprinkle the fish and serve while hot. Enjoy!

Good afternoon viewers, fellow culinary enthusiasts and lurkers! I have come down with a very very bad sinus infection which turned out to be pneumonia and have not had the extra time to update my recipes. I plan to hopefully update my blog very soon. I was able to squeeze in one new recipe and picture until I am able to continue to provide you all with my amazing, delicious and good looking meals

XO
Chef Luva!

COOK GOOD, LOOK GOOD AND THRIVE!

Salmon Croquettes

1 can of Salmon

3 green onions finely chopped

1/2 white onion finely chopped

1 cup of bread crumbs

1/4 cup of flour

2 eggs

1/4 teaspoon of Himalayan salt 

1 teaspoon of garlic powder

1 teaspoon black pepper

1 teaspoon of dried parsley

1/4 cup of olive oil

 

Chop the green onions, and white onions up, set them to the side. Crack both eggs, beat them together and set aside. Measure bread crumbs, garlic powder, black pepper. Open up can of Salmon in a mixing bowl. Once the salmon is in the bowl, combine both onions and seasoning until everything is thoroughly combined. Lay out a piece of wax paper on the counter. cover the wax paper with the flour. Place a skillet on the stove at a medium to high heat. Scoop the salmon mixture in the size of a large golf ball. Place the ball on the wax paper, flatten the ball into a patty shape so, place the patty in  the flour so it provides a light coat. Once both sides are lightly coated place in skillet. Cook each side no longer than 4 minutes. You do not want to over cook it or undercook it. If your fire is lower then you must cook the patties longer. Remove from fire and garnish with the dried parsley. You can eat the croquettes by themselves or with some hot sauce!

 

Caesar Dressing

 

Dijon Mustard- (1 tablespoon)

Mayonnaise- (2 cups)

Worcester Sauce (2 tablespoons)

Shredded Parmesan Cheese- (1/2cup)

Anchovies- 1 can

4 garlic cloves

1/2 fresh lemon

Seasoned Pepper- (2 tablespoons)

Combine all ingredient except the lemon in a food processor. Blend until all ingredients are broken down. Squeeze the lemon juice and puree for 25 seconds. You can add water if you like your dressing thinner. This recipe makes 2 cups of dressing. I use Mason jars to store my dressing until I am ready to serve it. The Mason jar creates a seal and keeps it fresh.

Enjoy! 

Oven baked whole chicken

Chicken and Sausage jambalaya over rice topped with prawns

I will post the recipe over the weekend.  Thank you for your patiences.

Glazed apple cider center cut porkchops

Real homemade cornbread muffins

We don't do Jiffy over here!