Creole Goulash

 

Diced tomatoes, Okra, fresh garlic, zucchini, onion, canned or fresh corn

 

Fresh Okra 

 

Zucchini 

 

kernel corn 

 

You can use 2 cans of 12 ounce corn or 1 can of 26 ounce corn, 1/2 white onion, cut up 4 cloves of fresh garlic, 1 cup of okra, 3 cups of zucchini, 1 can of diced tomatoes, 1 medium sized fresh tomato. heat a large size cast iron skillet, on a medium fire. Add 1 tablespoon of olive oil or coconut oil  to skillet. Add ALL ingredients expect for the fresh tomatoes and okra. Add the following seasonings to the skillet.

1 tablespoon of basil

1 teaspoon of oregano

1 teaspoon of thyme

1 teaspoon of rosemary

1 teaspoon of black pepper

1 teaspoon of sea salt

1 tablespoon of garlic powder

Add the seasoning once most of the ingredients have been cooking for 10 minutes. Add the okra and fresh tomatoes at the very end. Add a top the skillet and let the skillet sit for another 10 minutes. Do a final stir before serving. 

 

Fish "salmon" tacos

I bake the salmon on thirty minutes on a preheated oven at 350. I use no more than a teaspoon of the following. Pink Himalayan salt, seasoned black pepper, garlic salt, and garlic powder. Once the fish is thoroughly cooked. I take It out of the oven and let it cool for 20 minutes. I then shred the fish, and place it to the side.

I finely cut up 1 bunch of cilantro,

4 stocks of green onions 

1/2 head of iceberg lettuce

1/2 pound of Monterey jack cheese

2 medium size round tomatoes 

I heat my skillet on a medium high fire. You can use 1/4 cup olive oil or vegetable oil.  Take a single corn tortilla shell and flip a few times until the shell reaches your desired firmness. Remove the shell from the heat and place over a napkin on a plate to drain the remaining grease.

 

When ready to serve, scoop desired amount of fish into the bottom of the taco, layering the cheese, lettuce, tomatoes, cilantro and green onions. You may add salsa and other condiments at your tacos for a more personal preference.

Peach Cobbler

 

1 can of peaches

1 tablespoon of flour

1/8 cup of milk

3 tablespoons of butter (salted)

1 teaspoon of nutmeg

3/4 cup of brown sugar

3/4 of white sugar

1 tablespoon of cinnamon

1/8 teaspoon or granulated ginger.

1 package of ready made dough

Place the ready made dough a ceramic dish, in a preheated oven on 350 degrees. Poke holes in dough before it is placed in the oven for 15 minutes, to brown dough. Stir all the contents in a large mixing bowl. Once dough is brown, pour mixed contents in the brown dough. Cut the dough into strips and place over the pie filling. Place in oven for 45 minutes on 350 degrees. Take cobbler out of oven and let it cool for 30 minutes and enjoy!

  

Broiled Lobster, crab legs, green beans and baked potatoe

Garlic and Parsley Colossal King Crab Legs

Take large colossal king crab legs, rinse them off, cut them into 6-8 inch pieces. Place them in a wide glass baking dish in enough foil to wrap them up without touching the top of the crab legs. Melt a cup of butter with 8 minced cloves of garlic. Pour the melted butter and garlic over the crab legs. Sprinkle 1 tablespoon of fresh or dried parsley onto the crab legs. Fold the foil over the crab legs. Preheat the oven to 350. Look 2 pounds of crab legs for 30 minutes 

Take 1/2 cup of butter with 1/2 teaspoon of garlic salt. Melt together in a microwaveable bowl for 30 seconds. Combine the melted butter and the other melted butter from cooking the crab legs and use for dipping the cooked crab legs.

Coral Reef

Vodka, rum and strawberries.

6 fresh strawberries

1 ounce of vodka (Pineapple Ciroc)

1 ounce of rum (Bacardi Coconut Rum)

Blend and serve.

Blend it and garnish with a fresh strawberry.

 

Broiled Lobster tails

Take the fresh lobster tails. Take the opposite side of the tail, the tip and cut the tail with scissors. Cut the shell down the middle until you reach the tail. Pull the lobster meat out of the shell, close the lobster tail after it was cut and lay the meat on top of the shell. 

4 tablespoons of butter

1/2 tablespoon paprika

1/2 teaspoon of parsley 

1/2 garlic salt

1 lemon

Melt the butter in the microwave for 30 seconds. Squeeze the lemon over the tails. Pour the butter over the tails, sprinkle the parsley, paprika, and garlic salt.

 

 

 

 

Put the broiler on high and cook for 25-30 minutes. Cook the lobster according to the size of the tail. You can search cooking guidelines on Google to see how long to cook the tail according to size. Cut the lemon and place the wedges to the side of dish.

Traditional Breakfast

Crack the amount of desired eggs into a bowl. I use sea salt, cracked pepper and a small amount of half and half or you can substitute the half and half with milk. The amount of seasoning depends on the amount of eggs you prefer. The less eggs you make , the less seasoning you need. Place a skillet on a medium setting. You can add butter, margarine or olive oil to cook your eggs in. Let whatever base you use completely melt prior to placing the eggs in the skillet. Once the skillet is hot and the base is melted add the eggs stirring until deserved consistency is reached and serve immediately.  

These are basic Hillshire Farm smoked sausages cut into 2-3 inch pieces, cut in half. Place in a skill on a medium to high heat. Flip over every 3-4 minutes until a little black on each side.  

 

For the bacon, I use think sliced bacon or black pepper bacon. Take the bacon out of the packaging; individually place the strips side by side in a flat skillet with a high fire.  Turn the bacon every 2 minutes until desired crunchiness is reached. Remove bacon from the skillet and lay over a paper towel over a plate to drain access grease

 

I use Aunt Jemina buttermilk ready to serve batter. It's so simple you just add water and make preferred amount of pancakes. I believe the key to fluffy pancakes is letting the batter sit for a few minutes before you cook the batter. This gets the extra air bubbles and clumps out.