Salmon Scampi + Parmesan Asparagus

Hey team quarantine! Hope you’re holding up ok and focusing on the positives. I know that the stress over finances and work and bills is glooming over all of our heads. Let’s face it. It sucks but I find the joy in knowing that humanity is and should be getting closer even if at a distance. We’re in this together and it’s time we act like it! So share this under $20 recipe that can feed about 3-5 depending on their appetites! Let’s dive right in shall we?

INGREDIENTS:

  • 1 lemon (cut into thin wheels)
  • 1/2 bunch of Italian Parsley chopped down
  • 1 tomato (gutted and diced)
  • 1 box of angel hair pasta
  • EVOO
  • 2 tablespoons minced garlic
  • 1 bottle or 8oz of white wine, Chardonnay preferred.
  • 3 sticks of unsalted butter
  • 1 bunch of asparagus
  • Powdered Parmesan
  • Garlic butter croutons (any croutons, just a handful)
  • Raw Salmon (1.5lb slab) to be cut into pieces.
  • SPICES: lemon pepper, garlic powder, old bay, Italian seasoning, garlic pepper, garlic salt, paprika.

DIRECTIONS: (scampi, salmon, asparagus separated)

Scampi:

  1. Bring water, 1 teaspoon of salt and EVOO to a boil in a large pan or medium/ large pot.
  2. Add in your angel hair pasta and let boil for no more than 6 min. Al dente is fine because you’re going to continue cooking it later.
  3. Remove pasta from the hot water. Rinse in a colindar under COLD water until all the pasta is chilled. Set aside.
  4. In the same pot melt 2.5 of your 3 sticks of butter (set aside the other half for the salmon).
  5. Add in your 8oz of white wine, 2 table spoon minced garlic and 3 of the chunkiest lemon wheels you cut. Bring to a low simmer simmer.
  6. Add in your gutted and diced tomatoes. How to gut? Cut tomato in half. Spoon out the inside flesh leaving the sturdy exterior (should look like a little bowl). Put the open side faced down on a cutting board. With your palm, flatten the tomato and dice away. Cutting horizontally then vertically. You want pieces smaller than the face of a die. Add in chopped Italian parsley and your chilled noodles.
  7. Reduce heat down to the most minimal heat and toss your ingredients adding in a table spoon of garlic pepper, old bay and Italian seasoning. Toss it up babe! Let it rest.

Salmon:

  1. Cut your slab into equal pieces. With my slab I was able to cut 6. I left my skin on cuz I like it crispy but this part is totally up to you the steps not change.
  2. In a bowl add your pieces, 1 table spoon of garlic power, lemon pepper and paprika with a few dashes of old bay. Mix.
  3. In a heated sauté pan, melt your left over butter (half a stick) and let it melt by spreading it around the base and walls of the pan. Keep rotating the liquified butter to not let it burn and blacken.
  4. Drop in your salmon skin side down. Leave that for 4-5 minutes using tongs to move them around gently so they don’t break. Once the skin has browned, flip over to the meat side up and let that sear for about 3-4 minutes. Flip over to skin side. CAREFULLY tilting the pan (any direction away from your body) spoon the butter at the bottom of the pan on top of the salmon pieces.
  5. Add 3/4 cup of water and cover to steam and finish cooking the inside of your salmon. Your fish should be buttery soft and melt in your mouth if you use this method. Reduce heat and let it simmer.
  6. Remove from heat keeping covered. Set aside.

Asparagus:

  1. In a frying pan heat 2 table spoons EVOO to heat.
  2. Drop In your trimmed asparagus and add 1 teaspoon of garlic pepper and continuously toss. I like my asparagus with a snap but soft on the inside and this is how I achieve that.
  3. Once the asparagus start to turn a darker green color I CAREFULLY add 3/4 cup of water. You want to steam them out so they are soft so cover them. Steam them thangs! Once your water has almost evaporated (5-6 min) you should uncover and add a little more water to finish the process uncovered. Once the water is completely gone, turn off heat, sprinkle some powdered Parmesan and let that melt, then toss and you’re ready to serve!

*TIP: To keep your food warm I set my oven to the lowest temp and set the food inside. Just keep in mind the containers may be warm when removing but it won’t over cook your food.

This meal can be plated and garnished with crunched up croutons and more parsley, which I put on top of my scampi and salmon. Use your extra wheels for presentation or for extra lemon juice. Spoon some of the extra butter sauce from the scampi on top of you pasta once plated or on top of your salmon. And wha-La! You got a stay the funk at home dinner that will make your ass want to stay home okay?! Lol. Enjoy 😉

Southwest Egg Rolls

Anxiously waiting and watching the news for daily updates on COVID-19 can be stressful and not to mention, STRESSFUL! Like, what CAN’T we do today? Go outside? Breathe? I know it’s all for the greater good of humanity and trust me, staying at home on a beautiful sunny day is hard but when you know the world is healing you’ve got to believe. The sky is clearer than ever, the birds are chirping and you can hear them instead of car horns and tires screeching. It’s a positive thing to soak in, and just think it’s happening ALL OVER the globe.

I say this to say that we as a people have to stick together not point fingers but encourage one another to be better. This ideology inspired me to make these egg-rolls. Why? It’s a mash up of veggies and flavors from a ‘south of the border’ stance wrapped up into egg-roll wrappers of the far east, or as our POTUS likes to say, “Chi-nah”, smh. It’s a delicious melting pot to say the least.

Plus, these egg-rolls are a great way to clean out your fridge and/ or get creative with what you can put inside of them. Great to make alone or with the family and children alike. Just make sure an adult is present for the frying part, we don’t want no problems. Let’s get to it shall we?

INGREDIANTS:

  • Cooked chicken
  • Black Beans (half a can)
  • Shredded carrots (hand full)
  • Diced green and red peppers (1/8-1/6 of each)
  • Cheddar cheese (hand full)
  • Kroger (or any other brand) taco seasoning pack (half)
  • Canola or vegetable oil
  • Egg-roll wrappers, click here to see an example

DIRECTIONS:

  1. Mix all contents in your bowl
  2. Place a hand full of the mix on top of one egg-roll paper and spread it out perpendicularly, an X-axis. Connect the bottom left corner up towards the top right corner and begin to roll. tucking in the corners which are left out along the way. I’ve attached a reference here.
  3. Heat oil in a pan at medium heat. High heat oil will burn the wrappers and you want them to be golden brown not burnt black!
  4. Depending on your pan and how many egg-rolls you make, the oil should reach AT LEAST half way up the height of your egg-roll.
  5. Slowly drop them in the pre heated oil and wait about 2-3 min to check the color, keep it golden, if so then flip to the other side and for another 2-3 minutes. You can remove them now and set them on a paper towel atop of a plate or bowl and let them cool before cutting or biting into.

Get a BBQ Mayo or Chipotle dressing or even a Spicy Ranch to dip them in. Get creative have fun. Cooking is all about experiments, trial and error. Enjoy the rolls and let me know what you mixed in yours in the comments below! Have a great day, hands washed and safe inside. 🙂

Sopa De Albondigas

Day 11 for me of staying at home. The feelings of stress, anxiety, restlessness and boredom are trying my inner peace but yet, it got me to thinking: Why not empty out the archive of all the recipes in my brain, and give them to ya’ll?! So here goes a COVID-19 quarantine friendly recipe for you and your loved ones, to feel comfortable and cozy at home. A widely asked of recipe and a Mexican fan favorite. Let’s dive right in, shall we? BUT FIRST! Wash your hands.

😉

Meatballs:

  • 1lb ground Turkey
  • Cooked white rice (2 cups)
  • Cilantro
  • SPICES: Red pepper flakes, black pepper, seasoned salt, tajin, garlic poweder

Veggies for Soup:

  • Carrots
  • Potatoes (white)
  • Onion (white)
  • Corn on the cobb (2inch pieces)
  • (any other veggies you feel fit)

Broth:

  • Chicken stock/ broth (4 standard cans or two boxes)
  • Tomato Bullion (if you can’t find it then you can use pure tomato sauce, it’ll make the the soup thicker so you can add water towards the end of the cooking process).

Directions: Total cook time, 30-40min

  1. Begin boiling your broth in a medium to large pot to boil with veggies.
  2. While the soup is boiling, separately mix your meatballs with ingredients and brown them FIRST before adding them to the soup.
  3. Once the albondigas have been added let the soup simmer. In about ten minutes, taste the broth and add seasoning to taste: salt, pepper, tajin, garlic powder is recommended but you can do as you please, I want you to have fun with it, oregano, hot sauce, whatever you got! Remember, you can always keep adding salt but you can’t take it away, so season in moderation.
  4. Cook soup until meatballs and potatoes are fully cooked (those take the longest).
  5. Garnish with cilantro, red pepper flakes, or crema mexicana, have fun with it! Stay warm and safe, wash your hands and stay inside.

[Vegetarian] Cauliflower Egg Fried Rice

This COVID-19 is a real joy kill but be blessed to be healthy and alive. With that being said, I’ve been going through and cleaning out my kitchen more than ever before. Trying to stay out of the grocery store as much as possible I’m eager to use what I have and put some dishes together to help you all with some ideas and smart choices for you and your family. So here’s to one of many to come, and let me tell you for someone who isn’t a cauliflower fan, this “fried rice” was damn good. Let the quarantine meals begin!

Ingredients:

  • Frozen Cauliflower Rice
  • Frozen Peas and Carrots
  • 2 eggs
  • Sesame Oil
  • SPICES: Chinese 5 spice, sesame seeds, soy sauce, teriyaki sauce, rice vinegar, Sriracha.

Directions:

  1. In a wok or a wide frying pan heat up Sesame Oil (1/4 cup)
  2. Drop in your frozen cauliflower rice. Be careful when dropping it in as the oil and ice will react and can pop you. In about 3-4 minutes drop in your peas and carrots
  3. Toss carefully and make sure all the water is steamed out of your veggies. Add in a teaspoon of Chinese 5 spice seasoning and a few dashes of the rest, save the Rice Vinegar and Sriracha for the end, if you don’t like spicy foods, don’t use the hot sauce.
  4. If need be add a little more sesame oil and keep tossing to ensure all parts get crisp and coated for a slightly crunch with your “rice”.
  5. Push your contents to one side of your wok/ pan and drop in the two eggs on the empty side, you want to fry your egg to a scramble so that once its done you can mix everything together.
  6. Once everything has been married add in a tea spoon of rice vinegar and toss with a dash or two of Teriyaki Sauce and wha-lah! Rice is done and ready to serve!

For questions or comments please leave them below or contact me via direct message via Instagram. Thank You! Stay safe and please stay at home.

Fox SOUL's The Tammi Mac Late Show with Chef Sheridan

What’s Valentines Day without something sweet and sexy. I could be talking about your significant other but in reality I’m talking about food! This year I spent my valentines on The Tammi Mac Late Show which airs weeknights, live, at 9pm. On this episode I came on as a guest chef and had a blast sharing a innovative spin on the classic, Apple Cobbler. Also brushed off a few tips and tricks when it comes to wine pairing at home. Watch the video for the heated convo about this sexy day, I hear if you don’t get sticky, well… guess you’ll just have to find out.

Homestyle Rustic Chicken and Wild Rice Soup

It’s the beginning of September, the days are getting shorter and the nights colder. All this means is less time to lallygag on your responsibilities because night-fall comes faster than a Monday. So for that, I wanted to share a simply delicious and VERY inexpensive recipe that you and the family can enjoy together.

This recipe and wholesomeness is something worth trying! I can say that I gave Progresso and Campbell’s a run for their money with guaranteed way leas sodium and so much more love!

They didn’t stand a chance, ha!

For this dish I used left over baked chicken straight from the fridge (cold) and shredded it down to add to my soup. I used one pot and repurposed cut veggies that I had laying in my fridge’s produce drawer. Feel free to switch up your ingredients I’m sure it will come out just as yum, lets dive in shall we?

Ingredients:

  • 1/6 diced red onion
  • 1/3 diced red and yellow bell pepper
  • 1tsp minced garlic
  • 2 cups wild rice (uncooked)
  • 4 cups of water
  • 1 box of Vegetable stock (32oz)
  • 3 Chicken thighs cooked and hand shredded
  • Spices: cumin, Italian seasoning, tajin (for salt), black pepper.
  • 1cup flour
  • EVOO

Directions:

  1. In a 4 inch pan bring all veggies and garlic with 1/3 cup EVOO and brown your veggies. once they are browned and sauteed, add 4 cups of water and and your dry wild rice, bring to a boil.
  2. Once most of the water has evaporated, stir. Slowly adding in your shredded chicken, add all your vegetable stock and let it cook on medium heat covered.
  3. Add in your seasonings to taste and contuine to let simmer. In a small bowl whisk your one cup of flour with water and add that to your soup. This step is not needed but gives a heartier consistency to your soup.
  4. Simmer for about 10-15min and just like that in 4-easy-steps, YOU’RE DONE!
  5. oh yeah, ENJOY!