Vodka Jello Shots

  

Vodka Jello Shots are a traditional party beverage that can be created in whatever flavor you like! Prepare a lot since they disappear quickly!

 

3 ounces flavored gelatin mix

1 cup water boiling

½ cup water cold

½ cup vodka of your choice

 

Place plastic cups without lids on the surface of a baking sheet. Place aside.

Fill a medium mixing bowl or a 4-cup liquid measuring cup halfway with the gelatin mixture. Empty in the hot water and whisk till the gelatin is completely dissolved. Whisk in the vodka and cold water one more time to mix. Fill the plastic cups about 3/4 full with the jello mixture, leaving room for the lid to be placed afterward.

Refrigerate the shots for two to three hours, or until they are firm. Place a cover on each cup and refrigerate until ready for serving.

Alfredo Sausage Stuffed Mushrooms

 

One of my favorite appetizers is stuffed mushrooms. Have them bring it forward to 2024.

 

24 medium mushrooms

2 ounces Italian sausage cooked and crumbled

2 tablespoons roasted red pepper minced

2 tablespoons heavy cream

2 tablespoons parmesan cheese, finely shredded

Dash of fine sea salt

Dash of ground white pepper

parsley, finely minced for garnish

 

Prepare the oven to 350°F.

Remove the stems from the mushroom caps and clean with a moist paper towel to remove any remaining dirt.

Place the mushroom caps on a baking sheet coated with aluminum foil.

Heat heavy cream and parmesan cheese in a small pot, stirring constantly until the cheese melts. Cooked and crumbled sausage, chopped roasted red pepper, fine sea salt, and crushed white pepper are also good additions.

Fill mushroom caps with sausage mixture. 10 minutes in the oven.

Remove from the oven and sprinkle with chopped parsley. Serve.

Slow Cooker Black-Eyed Peas

  

The South is infamous for strange belief systems, such as painting porch ceilings blue, covering mirrors when someone dies, and being mindful of what you eat on New Year's Day. Black-eyed peas, collard greens, & cornbread are all said to bring good fortune in the next year. Having this in mind, with the start of 2024 just around the horizon, bring a wealth of good luck. Have fun and Happy New Year!

 

Make a batch of these slow-cooker black-eyed peas to ring in the new year.

 

1 lb. black-eyed peas dried

7 cups chicken broth

14 oz. can petite diced tomatoes

6 bacon pieces cooked and sliced

1 cup diced ham

½ cup sweet onion diced

1 garlic clove minced

1 tsp oregano

¼ tsp pepper

Salt to taste

 

Fill the slow cooker halfway with dry peas. (There is no need to soak them first.)

Combine the chicken broth, diced tomatoes, bacon, ham, onion, garlic, oregano, and pepper in a mixing bowl. Stir and set aside while you add the salt.

Cook for 7 hours on high, covered. During the cooking process, do not open the lid.

Season with salt to taste.

Remove a cup of the beans and mash for creamier beans. Return to the slow cooker and stir.

Chick-fil-A Nuggets Copycat recipe

 Chick-fil-A Nuggets is a superb knockoff created with entirely white meat & a crisp, flavored breading cooked in peanut oil.

 

2 large eggs

1 cup milk

1 pound chicken breasts cut into 1 chunks

3/4 cup flour

3/4 cup breadcrumbs

2 tablespoons powdered sugar

2 teaspoons Kosher salt

1/2 teaspoon white pepper

1/4 teaspoon chili powder

3 inches of peanut oil

 

Add the breadcrumbs to a food processor and pulse until very fine.

Combine the chicken pieces, milk, and eggs in a big ziplock bag or a dish.

Fill a big Dutch oven three inches deep with peanut oil and heat over medium-high heat until a piece placed in instantly bubbles up but does not burn rapidly.

Combine the breadcrumbs, flour, powdered sugar, Kosher salt, white pepper, and chili powder in a mixing bowl.

Dip the chicken in the flour mixture & set aside to dry for a couple of minutes.

Fry till golden brown for 2-3 minutes in batches & transfer to a sheet pan.

Draining on paper towels will produce steam and soften the nuggets. So avoid that, you can drain on a paper bag.

Cream Cheese Pasta

 

Delicious cream cheese spaghetti comes together quickly and easily. It offers a delightful richness from the cream cheese & just the right amount of spice from the red pepper flakes to make your mouth wet. It's a beautiful marriage of all the appropriate tastes when coupled with the salty bacon pieces.

 

Ingredients

 

5 slices bacon

12 ounces spaghetti  

1 tablespoon butter

2 medium cloves garlic (minced)

1/4 teaspoon crushed pepper flakes  

1 1/2 cups chicken broth

4 ounces cream cheese (half a brick, softened, cubed)

1/2 cup freshly grated parmesan cheese

1/2 teaspoon ground black pepper  

Salt (to taste)

1 Tablespoon diced fresh parsley

 

Cut the bacon into 1/4-inch slices using a sharp knife.

Cook the bacon in a large nonstick pan over medium heat until crispy. Take the bacon from the pan, discarding the fat, & wipe the pan clean.

A big saucepan of salted water should be brought to a boil. Once the water is boiling, add the spaghetti and cook until al dente, according to package directions. Retain a cup of the starchy boiling water after draining the pasta. Melt the butter in a large nonstick pan over medium heat, then add the garlic and red pepper flakes and sauté until fragrant.

Come to a slow boil with the chicken broth.

 

Pour in the cream cheese and whisk until it melts. Once the cream cheese has melted, whisk in the parmesan cheese till it has melted. Then whisk in the bacon & black pepper until well combined. Add a quarter cup of starchy cooking water if the sauce becomes too thick. Following that, a bit at a time, add more till the required consistency is attained.

Mix the pasta with the sauce. Garnish with the remaining bacon and fresh parsley before serving.

Food Humor

 

Merry Christmas

 Wishing all my followers a blessed Christmas.

                                      😍

NO KNEAD MULTI-SEED BREAD

    

No knead, no yeast multi-seed bread that is both healthy and simple to make. It is ideal for breakfast or sandwiches. All you have to do is stir with a wooden spoon & bake. Make it your own by using your favorite seeds. The quickest nutritious multi-seed bread without yeast. Natural oil, natural sweetener, and whole grain flour are used. Ideal for a nutritious breakfast.

 

1 ¼ cup all-purpose flour

¾ cup whole-wheat flour

½ cup toasted sunflower seeds

½ cup toasted pumpkin seeds

2 tablespoons sesame seeds

2 tablespoons black sesame seeds

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

 

Wet Ingredients

1 ¼ cup buttermilk at room temperature

1 large egg , room temperature

¼ cup oil

¼ cup honey

 

The topping

½ tablespoon black sesame seeds

½ tablespoon sesame seeds

1 tablespoon toasted sunflower seeds

1 tablespoon toasted pumpkin seeds

 

Prepare the oven to 350oF, traditional mode, using the higher & lower heat settings. Butter and line a 5x9 inch loaf pan with parchment paper. Place aside.

Dry Ingredients Combine all of the dry ingredients in a mixing dish, mix thoroughly with a spoon, and put aside.

Ingredients for the Wet

Add all of the wet ingredients to a separate bowl and mix everything with a hand whisk. Transfer the wet ingredients to the dry ingredients bowl. Blend all together till smooth. To prevent hard bread, do not over-mix.  Spread the batter evenly into a loaf pan. Distribute the topping seeds on top uniformly. Cook for forty-five minutes on a lower rack, till it's golden brown and a skewer put into the center comes out clear. Transfer from the pan and set aside to cool fully before slicing.

salad recipe for kids

  

Simple salad dish for kids. Your children can even create it for themself.

 

For mixing

Pomegranate 1/4 cup

Sweet corn kernels 1/3-1/2 cup

Grated coconut 1-2 tbsp

Cucumber 1 tbsp

Coriander leaves 2tsp

Pepper powder 1/2 tsp

Salt pinch

Lemon juice few drops

 

Pressure Cook the sweet corn and remove the kernels (to learn how to easily remove the kernels, go here). Cucumber and coriander leaves should be finely chopped. Using a peeler, grate the coconut into long strands, as seen in the photo. 

Combine all of the ingredients in a large mixing basin. Mix thoroughly, then season with salt and lemon juice if preferred.

Copycat Gideon’s Vom Krampus Cookie

  

Make this Gideon's Vom Krampus Cookie to satisfy your chocolate and mint cravings during the holidays.

 

Ingredients

1 cup COLD unsalted butter, cubed

1 cup granulated white sugar

3⁄4 cup brown sugar

2 large eggs, room temp

1 tsp Vanilla extract

1 tsp Mint extract

1 tsp Baking soda

1 tsp Cornstarch

1 tsp Salt

1⁄2 cup cocoa powder

1 1⁄2 cups Cake flour

1 1⁄2 cups All-purpose flour

1 cup Milk Chocolate Chips

1 cup Bittersweet Chocolate Chips

1 cup Semi-Sweet Chocolate Chips

1 cup Dark Chocolate Chips

1 cup Mini Chocolate Chips

1 cup Large Chocolate Chips

2 cups Andes Baking Chips

 

Directions

Cream the cubed cold butter and sugar in the bowl of a stand mixer for about two minutes on low speed.

 

Raise the speed to medium-high and beat for another two or three minutes till the mixture is fluffy and light in texture.

 

Using a spatula, scrape down the edges of the bowl.

 

Add the eggs one at a time, followed by the mint and vanilla essence, mixing thoroughly after every addition.

 

Whisk together the baking soda, cornstarch, salt, cocoa, cake flour, and all-purpose flour in a large mixing bowl.

 

One cup at a time, add the flour mixture to the butter mixture.

 

Mix til everything is combined.

 

Divide the baking chips in half and place each half in a separate medium bowl.

 

On low speed, add 1 bowl of baking chips to the dough and mix until integrated.

 

Refrigerate the dough for twenty minutes after removing it from the mixer.

 

Scoop out cookie dough with a large cookie scoop and form the cold dough into big balls with your hands.

 

Using the second bowl of baking chips, cover the whole surface of the dough ball.

 

With the baking chips, fill up any holes.

 

Cover the dough balls on a baking sheet coated with parchment paper.

 

Store in the fridge overnight.

 

Remove the dough balls from the fridge and put aside.

 

Preheat the oven to 350°F.

 

Take from the oven and place them aside on the baking sheets for at least fifteen minutes to cool.

Zuppa Toscana Soup

  

It's really simple to prepare Olive Garden's iconic Zuppa Toscana Soup at home!

It's also stovetop and crock pot compatible!

Nothing beats a steaming cup of Zuppa Toscana Soup cooked in your own home.

 

1 pound ground Italian sausage, hot or mild

1 tablespoon butter

1 small yellow onion, diced

3 cloves garlic, minced

1 teaspoon hot sauce

1 teaspoon soy sauce

3 tablespoons flour

5 cups chicken broth

1 cup heavy cream

3-4 small russet potatoes, about 1 lb.

3 cups kale, roughly chopped

Seasonings

1 teaspoon mustard powder, dried parsley

½ teaspoon dried oregano, dried basil

1 Pinch of red pepper flakes

 

For Serving

Grated Parmesan

Roughly Chopped Bacon

 

In a large soup pot over medium heat, sauté and shred the sausage until cooked through, about ten minutes per side. Set aside a tablespoon of the drippings and the sausage.

Add the onions to the soup pot with the drippings and butter. Cook for five minutes over medium heat until softened. Cook for a minute more after adding the garlic, spicy sauce, soy sauce, and spices. Stir in the flour for two minutes at a time or until the raw flour aroma is gone.

Mix in the chicken broth in little amounts at a time. In a comparable way, add the heavy cream. Raise to a boil before lowering to a simmer.

Wash and pat dry the potatoes. Slice them lengthwise in half, then into 1/4-inch slices. Combine the potatoes and cooked sausage in the soup.

Cook for ten minutes more, until the potatoes are almost fork tender. Cook for five minutes after adding the kale.

Garnish with red pepper flakes, grated Parmesan, and/or minced bacon before serving.

 

 

White Christmas Mojito

 

This cocktail is as easy as it gets and is ideal for all of your holiday gatherings.

 

juice of 1 lime

8 leaves mint

1 tablespoon sugar

2 tablespoons white rum

1 tablespoon coconut rum

1/4 cup canned unsweetened coconut milk

sparkling water for topping

pomegranate arils for serving

 

Muddle the lime juice, sugar, & mint leaves in a glass until the leaves have broken down. Half-fill the glass with ice.

 

Blend the white rum, coconut rum, and coconut milk in a blender till smooth. Place over the ice & mix well. To finish, add sparkling water, mint, & pomegranate.

 

 

Food Humor

 

Jewish-Style Braised Brisket With Onions and Carrots

  

Braised brisket might take hours to prepare, however with this pressure cooker variation, you can cut the cooking time in half. 

 

5 pounds of beef brisket  

Kosher salt and freshly ground black pepper

2 tablespoons  vegetable oil

3 pounds yellow onions sliced 1/4 inch thick

1 1/4 pounds carrots cut into 3/4-inch dice

3/4 pound celery cut into 3/4-inch dice

6 medium cloves garlic

1/2 cup ketchup

1/4 cup tomato paste

1 cup dry red wine

4 sprigs thyme

2 bay leaves

 

Should your brisket be too big to fit flat on the bottom of your pressure cooker, chop it into smaller pieces. Sprinkle the brisket with salt and pepper throughout. Add oil and heat until shimmering in an electric multi-cooker (such as an Instant Pot) set to searing mode or a stovetop pressure cooker set over medium-high heat. Utilizing in batches, brown the brisket on both sides, for about six minutes on each side. Place aside the brisket on a plate. If the pot is getting dry, add a teaspoon or two more oil. Sprinkle with salt onion, carrot, celery, & garlic. Cook, stirring and scraping up any browned bits, for between 25 and 35 minutes, till the onions are very tender and any released juices have thickened into a glaze, reduce heat at any point if vegetables threaten to burn. At this point, the veggies should have shrunk substantially in size. Cook, stirring constantly, till the ketchup and tomato paste are thickened, about three minutes in total. Simmer till the raw alcohol smell has gone away, around three minutes. Mix in the thyme and bay leaves. Reduce the heat to medium-low or disable the searing mode on the electric multi-cooker. Mix the vegetables well, scraping the bottom all over if the veggies are too dry, mix in half a cup of water to moisten them. Add the brisket pieces, tucking them firmly in the veggies, and any liquids that have gathered. Seal the pressure cooker and bring it to high pressure over medium heat, or use an electric multi-cookers pressure-cooking mode. Cook for at least an hour and up to 1 hour 30 minutes on high pressure.   1 hour if your brisket pieces are approximately 1 inch thick, or 1 hour 30 minutes if they're larger but you want a bit more chew to the meat; 1 hour 30 minutes if your brisket is closer to 2 inches thick and you want it more tender. Release the pressure cooker quickly or let it naturally release before opening. Move the brisket to a work surface and let it aside till cool enough for handling. If required, season the braising liquid with salt. Remove the thyme sprigs and bay leaves, then skim off any extra fat   If the braising liquid is excessively runny, decrease it now by boiling it uncovered until it thickens somewhat. Thinly slice the brisket against the grain. Place the meat on a dish and ladle the sauce and veggies over it, ensuring it is covered with juices. Allow to stand for 30 minutes in a warm area, covered.

EASY CHRISTMAS PUDDING RECIPE

  

Yes, you can prepare this quick Christmas pudding recipe in the microwave in minutes! Delicious Cherry and Pecan Christmas pudding is just as delicious when cooked fresh, but if you're short on time on the big day, this microwave version below might help.

 

100 g butter, softened, plus extra to grease

100 g ready-made cranberry sauce

2 tbsp. golden syrup

100 g dark brown soft sugar

2 medium eggs, beaten

100 g plain flour

1 tbsp. mixed spice

300 g mixed dried fruit

1 medium apple, peeled and grated

 

Prepare a 1.2-liter pudding bowl with butter. In a small mixing dish, combine the cranberry sauce and golden syrup. Spoon two-thirds of the mixture into the prepared basin's base, keeping the remaining amount In a separate bowl, thoroughly mix the butter, sugar, eggs, flour, mixed spice, dried fruit, & grated apple. Ladle the mixture into the prepped basin & cover the surface with a thick piece of parchment paper. Microwave on medium for a total of nine minutes, until it's firm to the feel. Allow for ten minutes before putting it out onto a platter. Serve with the remaining cranberry mixture.

 

 

Breakfast Casserole

  

Nothing beats making a simple breakfast casserole in the morning and tossing it in the oven, especially around the holidays. Which is why this Christmas brunch dish is the greatest you've ever had. It's loaded with gooey cheese, creamy croissants, ham, and peppers, and it'll be the talk of your Christmas breakfast. It also feeds a small troop!

 

2 tbsp. olive oil

8 oz. deli ham, diced

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 tsp. kosher salt

1/2 tsp. black pepper

1 tsp. fresh thyme, chopped

6 croissants, cut into 1 1/2- to 2-in. pieces

1 c. milk

3/4 c. half-and-half

1 tsp. hot sauce

5 large eggs

2 c. grated white cheddar cheese, divided

1 c. grated pepper jack cheese, divided

 

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Cook, stirring occasionally, until the ham, onion, and bell pepper are softened, 8 to 10 minutes. Cook for 1 minute more after adding the salt, pepper, and thyme. Remove from the heat and leave aside to cool for a few minutes.

Spread the remaining one tablespoon of olive oil into a 13-by-9-inch baking dish. Add the croissant pieces, followed by the ham mixture, and gently incorporate. In a medium mixing bowl, combine the milk, half-and-half, spicy sauce, & eggs. Half of each cheese should be added. Ladle the mixture over the croissants and gently stir to incorporate and distribute evenly. Refrigerate for at least an hour and as long as four, covered.

Prepare the oven to 350 degrees Fahrenheit. Retrieve the casserole from the refrigerator, uncover it, and set it aside for fifteen minutes for it to come to room temperature before baking, pushing down on the croissants with a metal spatula to ensure they are well saturated. Distribute the remaining cheeses over the casserole. Cook for forty-five minutes, till the puff pastry is golden brown and the cheese is melted. Allow for a 15-minute break before eating.

Green Beans with Toasted Pecans

 

Christmas green beans are adorned with pimentos and nuts that have been caramelized in butter and honey. A quick and healthful side dish to round up everyone's dinner.

They are always consumed whether they are in a casserole, cooked with potatoes in a slow cooker, or covered with bread crumbs!

 

3 tablespoons butter

1 tablespoon honey

1/2 teaspoon minced garlic

1/3 cup chopped pecans

16 ounces frozen fine green beans thawed

1/4 cup diced pimentos

salt and pepper to taste

 

Melt butter, honey, and garlic in a 12-inch skillet over medium-high heat.

Add the pecans after the butter has melted. Cook while stirring constantly, for two minutes, till the pecans are golden brown.

 Retrieve the pecans and place them in a small container.

Stir in the green beans in the same skillet. Cook, covered, over medium heat for 6-10 minutes, till the green beans are cooked.

Combine the pimentos and toasted pecans in a mixing bowl.

Sprinkle to taste with salt and pepper.

BLACK PEPPER BEEF

  

Big juicy pieces of sirloin give this Chinese classic greater depth and a robust, meaty flavor.

 

6 grams

whole black peppercorns (2 teaspoons)

 

350 grams

beef tenderloin cut into ¾-inch cubes

2 tablespoons

oyster sauce

1 tablespoon

Shaoxing wine

1 teaspoon

soy sauce

1 teaspoon

toasted sesame oil

1 teaspoon

potato starch

1 tablespoon

vegetable oil

1 small onion, cut into ½-inch squares

bell pepper ½ red, ½ green

2 large cloves, chopped

 

Place the black peppercorns in a mortar and break them finely with a pestle. If you don't have a mortar and pestle, place the peppercorns in a freezer bag and smash them with a rolling pin. Blend the oyster sauce, Shaoxing, soy sauce, sesame oil, plus most of the black pepper reserving a little for decoration in a mixing bowl. Stir in the potato starch until no lumps are remaining. Toss in the steak to coat evenly, then set aside to marinade while you prepare the veggies. When all of the preparation is complete, heat a frying pan over medium-high heat until hot. Add the vegetable oil, followed by the meat in a single layer, using tongs. Make an effort to keep as much of the marinade in the bowl as possible. Fry the meat on one side until golden brown, then turn and cook the other side until browned.

Turn the heat to high and add the onions, bell pepper, and garlic to the pan. Stir-fry, tossing the contents of the pan occasionally to achieve equal cooking. Once the onions are transparent, add the remainder of the marinade and stir till the black pepper beef is glossy and uniformly coated with sauce. Garnish with the remaining black pepper to taste and serve over rice.

Vegan Scalloped Potatoes

  

At holiday feasts, when family and friends gather to share traditional, comforting dishes, scalloped potatoes often appear on dining tables decked up with leaves and mismatched additional chairs.

Thinly sliced potato coins are nestled firmly together and covered in silky cream sauce in this hearty, delicious one-dish casserole. The potato slices gradually simmer in the cream until soft, while the white sauce that stays on top of the potatoes is bronzed by the heat of the oven.

Scalloped potatoes are a simple, farmhouse-rustic side dish that can stand up to the sumptuous entrees at the heart of holiday menus.

 

2 lbs. organic Yukon gold potatoes

1 small yellow or white onion

1 tsp. salt

½ tsp. black pepper

1 jar No Dairy Alfredo Sauce

Avocado Oil Spray

 

Prepare the oven to 350 degrees Fahrenheit.

If desired, peel the potatoes beforehand.

Peel and cut an onion into half-moon shapes.

In a large mixing basin, combine the potatoes and onions. Season with salt and pepper and drizzle with No Dairy Alfredo Sauce. To blend, stir everything together. In a large mixing basin, combine the potatoes and onions. Season with salt and pepper and drizzle with No Dairy Alfredo Sauce. To blend, stir everything together.

Use avocado oil spray to coat a casserole dish. In the dish, arrange the sauced potatoes and onions in three horizontal rows.

Pour the remaining jar of sauce over the potatoes.

1 hour and 30 minutes in the oven, or until potatoes are soft.

Preheat the oven to broil and set the casserole dish under the broiler for two to three minutes or until the top is gently browned. 

Potato Latkes

 

 These Jewish potato pancakes are so delicious that simply providing the recipe is a tremendous mitzvah.

 

1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks

Sea salt

2 pounds baked potatoes

1 large onion, finely diced

2 large eggs, lightly beaten

1 cup matzo meal

1/2 teaspoon freshly ground white pepper

Vegetable oil, for frying

 

Cover the Yukon Gold potatoes with cold water in a medium saucepan, season generously with salt, and bring to a boil. Cook the potatoes for about fifteen minutes at a time or until soft. Drain well and immediately run the potatoes through a ricer into a large mixing dish.

 

Moving rapidly, peel and shred the baking potatoes into a medium bowl using the big holes of a box grater. To eliminate excess moisture, press with a clean kitchen towel. To the riced potatoes, add half of the grated potatoes. Fill a food processor with the leftover shredded potatoes. Pulse in the onion until the potatoes and onions are finely minced. Transfer to a fine-mesh sieve and push as much liquid out as possible with the back of a spoon. To the big mixing basin, add the potato-onion combination. Combine the eggs, matzo meal, white pepper, and two tablespoons of salt in a mixing bowl. Heat a quarter-inch of oil in a big, heavy pan until shimmering. Proceeding in three batches, pour a quarter of a cup of the potato mixture into the oil for each latke; flatten slightly. Fry the latkes over medium heat, flipping once, till brown and crisp on both sides, for approximately seven minutes. Drain the latkes on a baking sheet lined with paper towels and season liberally with salt. With applesauce, crème fraîche, smoked salmon, salmon roe, and dill, serve.

Crawfish Etouffee

  

The taste of this traditional Cajun stew comes from the Trinity--onion, green bell pepper, and celery--as well as the rich spices used to make Cajun seasoning. It's like gumbo but with a thicker, gravy-like foundation. To make a full dinner, serve over rice.

 

5 tablespoons butter

5 tablespoons all-purpose flour

1 yellow onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

4 cloves garlic, chopped

2 tablespoons Cajun seasoning, divided

1 teaspoon cayenne pepper

2 cups fish stock

salt and ground black pepper to taste

1 pound cooked crawfish tail meat

 

In a Dutch oven over medium heat, melt the butter. To prepare the roux, whisk in the flour and continue to stir until the roux is at least the color of peanut butter, about ten minutes, or fifteen to twenty minutes for a darker roux.

Cook and stir the onions, bell pepper, celery, and garlic for between five and seven minutes. Combine half of the Cajun spice, cayenne pepper, and stock in a mixing bowl. Season with salt and black pepper to taste. Reduce the heat to low and continue to cook for fifteen minutes more.

Toss in the crawfish, then remove from the heat and cover. Allow to stand until the crawfish are well cooked. If necessary, taste and add the remaining half of the Cajun seasoning. 

Poached Egg and Avocado Toast

 

The dish for Simple Poached Egg and Avocado Toast is both straightforward and tasty! Real, wholesome cuisine has never tasted better. DELICIOUS! Eat it for breakfast, lunch, or supper.

 

2 eggs

2 slices whole grain bread

1/3  

2 tablespoons shaved Parmesan cheese

salt and pepper for topping

fresh herbs  for topping

quartered heirloom tomatoes for serving

 

Raise a kettle of water to a boil (enough to cover the eggs when they are lying in the bottom). Place the metal rims (outer rims only) of two mason jar lids in the pot, flat on the bottom. Once the water is boiling, remove it from the heat and carefully crack the eggs into each rim. Cover the saucepan and poach the yolks for 5 minutes (4 minutes for ultra-soft, 4:30 for soft, and 5 minutes or longer for semi-soft). Toast the bread and mash the avocado on each piece of toast while the eggs are cooking. When the eggs are done, remove them from the water using a spatula. Pull the rim of the eggs gently away from the eggs and set the poached eggs on top of the bread. Plate with the fresh quartered heirloom tomatoes and sprinkled with Parmesan cheese, salt, pepper, and fresh herbs.

CURRIED EGG SALAD

 

Curry is one of my favorite spices for adding depth to dishes like this coconut curry chicken. Instead of making it into a thick sauce, I'm using it to jazz up my standard egg salad.

 

6 eggs, room temperature

1/3 cup mayonnaise, or more for extra creaminess

1/2 cup grated carrot, from one small carrot

1 green onion, sliced

1 teaspoon curry powder

salt and pepper, to taste

2 tbs chopped parsley, for garnish

 

Raise a kettle of water to a rolling boil. Then reduce the heat to low so that there are no bubbles. Place the eggs in the saucepan slowly and carefully using a skimmer. Return the heat to high and continue to cook the eggs for 12-14 minutes.

Place the eggs in an ice water bath for a few minutes to chill and halt the frying process.

When the eggs are cold enough to handle, peel and discard the shells. Chop the hard-boiled eggs to the size you want.

In a mixing bowl, combine the eggs, mayonnaise, chopped carrots, green onion, curry powder, salt, and pepper. Garnish with parsley.

Serve on its own or as a wrap or sandwich!