food

hey #stackedconfidentialconfidantes!!! happy Thursday!!! how is your week going so far? mine has been a whirlwind, to say the least. when life is coming at you full speed, its great to have some easy, fun, tasty meals on hand. I had this wonderful idea for a one pot meal & I wanted to share it with you all. this is an iPhone picture. blessings!

ingredients/feeds 4-6 people depending on serving size

1 head purple cabbage

1 16oz package of ground turkey

1/4 each tri color peppers, diced

1 small Vidalia onion, diced

5 oz shredded carrots

3 sprigs of thyme

1 14 oz can chicken broth

1 tbsp olive oil

1 tsp minced garlic

1/4 tsp scotch bonnet sauce

1/2 tsp lawrys garlic salt

1/4 tsp cracked black pepper


prep 10 minutes/cook 30 minutes

in 8 quart stock pot, heat up olive oil

peel of the top leaves of the cabbage, then chop (avoid the core) & rinse the remaining cabbage

dice tri color peppers & Vidalia onions

once oil is hot, drop in tri color peppers, Vidalia onions & minced garlic stir until they start getting soft. add thyme

next add the ground turkey & all seasonings. stir & cover until the turkey is cooked through.

do not drain. add chicken broth.

add cabbage & shredded carrots. stir

let cabbage cook down, stirring to ensure all ingredients are mixed & seasonings are evenly distributed. cover.

once cabbage is cooked through (usually 8-10 minutes) turn off heat.

serve & enjoy!









Happy Taco Tuesday #StackedConfidentialConfidantes! What are your plans for dinner tonight?! I recently made some fish tacos & wanted to share that process with you! Normally I don’t follow recipes or measure seasonings but I am going to try & be better about that with my food blog entries! this dish is something that i came up with after trying fish tacos at a few different restaurants!

The BEST Fish tacos featuring fried Red Snapper Prep time 30 minutes, cooking time 15 minutes 2-3 lb Red Snapper filet (usually this is half of a fish) 2 cups shredded purple cabbage 1 cup shredded carrots 8-16 oz pre made pico de gallo (diced tomatoes, diced onion, cilantro) 8 oz sour cream Soft tortillas 8-12 oz olive oil Juice from 1 lime 3 sprigs of chopped cilantro to garnish 2 tablespoons balsamic vinegar 1 teaspoon Lawrys Garlic Salt 1/2 teaspoon ground black pepper 1 1/2 cups House of Autry seafood breader

Preheat 8-10 oz Olive oil in 8 or 10 inch frying pan. Rinse Red Snapper in cold water, make sure to remove any scales that the butcher may have left on, then pat dry with paper towel. Take kitchen scissors & cut Red Snapper into chunks. Place the cut up fish in a bowl & add seasonings. Toss & let marinate while the oil is heating up. Add remaining olive oil & all the balsamic vinegar to another preheated pan, add shredded purple cabbage & carrots. Stir to coat. Cook on medium heat for about 5 minutes. You still want it to be crunchy. Add seafood breader to the bowl of seasoned fish & toss to coat. Place fish in heated olive oil & cook 3-5 minutes on each side. Drain. Heat up your tortillas according to manufacturers directions For every 8 oz of sour cream add 1/2 the juice of a lime. (I made double this amount because we love this topping!! If you aren’t a sour cream eater, use reserved lime juice to top your assembled tacos! Time to put flavors together & build the best fish taco ever! Place two to three fried red snapper chunks on your heated tortilla. Next, layer your purple cabbage & carrot mixture. Follow with a layer of your pre made pico de gallo. Finish with your sour cream mixture & garnish with extra cilantro! enjoy! blessings! *this is an iphone picture*

Updated: Jan 15, 2019

hey #stackedconfidentialconfidantes it's friday!!!! what are you all cooking today? i remember when i was a child we had fish on friday's, usually with a side of meatless spaghetti & broccoli. if it was up to my mother we would have chinese take out or pizza. living in queens, new york we always had plenty of food options!!! as i've grown up & have children of my own, i often find myself trying to recreate flavors and dishes that i've had over the course of my forty years of life. the food journey has been amazing & i'm grateful to god that i had a cooking grandmother, & a mother that preferred eating out. balance folks... my taste buds have evolved & its been fun trying all kinds of new things. i'm looking forward to sharing those things with you. over the past few months i have been watching @bloveslife on youtube & following her on instagram @bloveslife2. as a fellow seafood lover, i really enjoy watching her videos. i can't wait to film my first mukbang!!! my daughters have agreed to participate & i couldn't be more excited! in the meantime, i'm going to post some pictures of the sauce i made that was inspired by @bloveslife2 & our most recent seafood boil that we had. the ingredients for both are listed below. if you give it a try, please let me know! i would love to hear your feed back. blessings!


Sauce

6 oz old bay seasoning

3 oz lawry's garlic salt

2 oz dried minced onions

4.5 oz jar of minced garlic

16 oz clam juice

1 teaspoon cornstarch

2 teaspoons scotch bonnet pepper sauce

juice of 3 limes

3 sticks of butter

seafood boil ingredients

4 lbs snow crab legs

2 lbs medium shrimp (raw0

1 bag wild caught scallops (usually frozen)

2 lbs potatoes cut in quarters or halves

8 ears of corn cut in quarters or halves

2 bunches broccoli


sauce

in a 10-12 quart pot melt all 3 sticks of butter on low/medium heat.

add 1 teaspoon cornstarch, then the 16 oz of clam juice.

add 4 0z old bay seasoning, 2 oz Lawrys garlic seasoning salt & the rest of the wet and dry ingredients. stir continuously until all ingredients come together. turn to low or warm setting. stirring occasionally until it's time to be served.


seafood boil ingredients

start by boiling water in 16 -20 quart stock pot

add 2 oz of old bay seasoning & 1 oz lawry's garlic salt into the water

while you're waiting for the water to come to a boil, rinse off shrimp, scallops & corn. rinse potatoes and cut them up.

add potatoes first, let them cook about ten to fifteen minutes.

add corn. cook for 7 minutes. pull corn and potatoes out together & set aside.

add crab legs they only take about 7-10 minutes because you are just heating them through. remove the crab legs & set aside.

next put the shrimp and scallops in the boiling water. they take no longer than 5 minutes as the water is boiling and swirling around.

pull them out and set aside.

put the broccoli in the water for 3-5 minutes pull it out after that so it still has a crunch to it. set aside with the rest of the cooked ingredients.

toss the seafood, potatoes and vegetables in the sauce, serve & enjoy




  • Stacked Confidential
  • Stacked Confidential
  • Stacked Confidential
  • Stacked Confidential

Stacked Confidential 

all photography by okeeze of Okeezeartography