Chef Sheridan back at it again, just this time, we did it Do’Boy style. Check out the latest funny video on All Def Digital.
Who said you cant eat a churro and wings for breakfast or brunch?! This recipe kicks up the classic brunch plate and adds some fiesta to your Roscoe’s Chicken and Waffles or Waffle House. Get ready for a cinnamon sugar whirlwind! Shall we? Here is my recipe for Churro Waffles!
- Waffle batter (instant or homemade prepared)
- Melted butter, for brushing
- 2:1 parts sugar and ground cinnamon
- Transfer to a clean plate and brush with melted butter.
- In a wide plate or square tupperware, mix your sugar and cinnamon. This is where you will toss the waffle in the cinnamon sugar mix.
- Drizzle maple syrup or dulce de leche and ENJOY! You’re all done!
When I created my blog, I had so many reasons behind it. Outside of the fact that I love food so much, I know other people do too, but not everyone knows how to cook. Some doubt themselves, some don’t have time to cook, or feel they lack the imagination to think of or create recipes. While others just don’t have energy. The list can go on, but whatever the case may be, you always should give yourself a chance to try (message).
Today there are so many services to help with the excuses that people come up with. Don’t have time to shop? FarmBox. Don’t have any recipes in mind? Street+Spice, Pinterest, or the thousands of cookbooks that exist out there. So give yourself a chance to be great, because I know you can be, trust!
This scenario became a reality when my friend and current creative partner, Lisa Linh of By Lisa Linh lifestyle blog, came to me needing some recipe inspo. She was given a FarmBox and needed some pairing insight. Claiming she had no skills in the kitchen, I created a quick and simple recipe that was both delicious and nutritious. Her ingredients were:
ginger pear jam
Check out her post and her take on the recipe! Feel free to try it out and see how much of a kitchen queen you are too! Didn’t she do amazing! Makes me so proud, See girl, YOU GOT THIS!
Summer heat. A perfect excuse to give your stove/ oven a rest and stay in front of an opened fridge a little longer than usual (don’t waste energy now). To the people like me who don’t have A.C., try your best to control your hanger! This heat can get out of hand and so can you. So what can you make that’s effortless, cool, quick and filling?
I had been snacking on some amazing Muscato Grapes from Melissa’s produce that I had in the freezer. They’re super sweet and delicious to add to any summer salad or just eat right away, and trust, they’re super addicting. I occasionally pop them in glasses of wine. They’re perfect to keep the glass chilled without watering down the wine, think of it like adding grapes to grapes, cant hurt right?! Well let’s move on to the sandwich, shall we?
Ingredients: (serves 2-3 sandwiches)
- Muscato Grapes
- 2 cans of Tuna
- 4-5oz of hummus (I used caramelized onion hummus but you can choose any flavor of your liking).
- handful of cilantro (chopped fine).
- wheat bread
- spices: black pepper, garlic salt, ms. dash’s all purpose salt-free seasoning.
- I pulled 20 grapes out of the freezer and cut them in half, set them to the side.
- I opened two cans of tuna, drained them and set them in a mixing bowl.
- empty your hummus in the mixing bowl
- include your chopped cilantro and spices and mix thoroughly.
- Now add in your grapes and mix again.
- toast your bread to your liking and grab a spoon so you can spread about your delicious tuna salad. For an even more simple way, grab a bag of pita chips and enjoy, super yum!
A hearty yet simple Italian soup dish becomes the perfect meal. Its creamy potato comfort keeps you warm and cozy while the spice of the sausage and crispness of the kale with the saltiness of the browned bacon for the complete table-side, easy and affordable dish. Can you tell I love it?
Olive Garden which is in every major mall and city around the U.S. is commonly known for their all you can eat pasta and soup/ salad for the price of the lint in your pocket. Although the deals are good, I’m personally indifferent about their pasta, all of it. Personally it’s just bland and very basic to have to leave the house for. It’s just that one menu item that by far stands out, and it’s their Zuppa Toscana. So i brought it home! Nope, not to-go, but straight in the pot, in my kitchen, and so can you! So let’s get to it!
Italian sausage (I used ground turkey).
2-3 strips of bacon
4-6 large leaves of kale
1 cup cream
Italian parsley (fine chopped and/ or for garnish).
Chicken stock (broth).
White onion (fine chopped for browning)
2 Garlic cloves ( fine chopped)
mini Thai chili peppers (the thinner the less spicy)
spices: red pepper flakes, salt, pepper oregano (Italian seasoning).
Directions: (serves 4-6)
sauté fine chopped bacon, onions, red thai chilis and garlic in a pot to brown. Add in ground turkey and plenty or red pepper flakes, Italian parsley, salt and pepper and cook thoroughly. Once all meat is browned, fill the pot with 8-10 cups of chicken broth.
Thin slice your potatoes and set in the soup to boil. This process shouldn’t take long because you cut thin round slices that should cook fast.
Chop up your kale and add it in at the very end once the potatoes are al dente.
Lastly, you will add in your 1-2cups of cream, stirring as you add and setting your temperatures down to medium-low to simmer for 10 minutes. I added more red pepper flakes since I added cream to up the spice but I recommend tasting as you go so you don’t over season.
Let the soup cool in the pot for at least 5 min before serving. This will ensure all the flavors and seasonings are combined so you can pack each spoonful with delightful taste. Now you’re Italian, now you’re Olive Garden. Look what you just did! Enjoy!
Cooking with new and interesting ingredients is something that secretly excites me. Sometimes things get a little mundane and you end up expecting flavors before the final product is even off of the stove. Let’s be honest, we all can agree we like (good) surprises.
I love savory food. Especially when using bold and daring flavors such as garlic, citrus and exotic spices. Something I’ve never tried (but always wanted to cook with) is black garlic. Black garlic is typically sweeter than regular garlic. Fermented and aged for a month under high temperatures (which is where it receives it’s darker color) the process makes the garlic super jelly like. It contains nearly 2x the antioxidants as regular garlic. Is nearly odor free and can be snacked on (trust me I ate two cloves immediately lol). Also, did I mention it has a shelf life of up to 6months, score!
The perks definitely caught my attention, but locating it was the tricky part. Finally, a grocery store gem in Los Angeles called Melissa’s had it and I almost lost it! When it came next day ground and carefully packaged I ran to the grocery store to see what I could make to pull the full buttery sweet profile from it; a white fish, was the perfect idea. I decided to pair it with a cajun crab mash and steamed asparagus. Although this sounds fancy it’s a pretty simple meal and quite inexpensive. Promise.
So lets get to it!
Ingredients: (serves 3-4)
- 4 filets of white fish (I used cod)
- 1lb of crab (king crab)
- 1/2 white potatoes
- 1 bunch of asparagus
- fresh Italian parsley
- fresh dill
- 1 cup of milk
- 1 stick of salted butter
- spices: cajun pepper, salt, onion powder, blackening spice, red pepper flakes, italian seasoning, turmeric.
- Boil water for your potatoes, this is the lengthiest process and it only takes 20min total cooking time. See already off to a good start!
- While your water/ potatoes are boiling, start to take the crab meat of out of the shell, do not cook as you will towards the end. (if the shells are too hard run them under warm water to soften them).
- In a sauté pan place black garlic and a table spoon of butter coating the entire surface of the pan on medium heat. Once heated and melted, place you fish filets to cook. Sprinkle the top with onion powder, pepper, salt and red pepper flakes. Add a 1/2 cup of water and cover, fish cooks fairly fast so try not to over heat or dry it out.
- Back to your mash! Empty the water from your potatoes. To ensure they’re ready, stick a fork in it. If it goes through easily then they are ready to be mashed. In the same pan add your milk, 1/3-1/2 stick of butter, crab, cajun spice, pepper and salt. mix ingredients well over medium low heat and let simmer stirring occasionally.
- In a small sauté pan combine water and a small amount of olive oil set to boil and add you asparagus to steam with a few dashes of italian seasoning. This shouldn’t take more than 5 minutes. To know they’re ready they will become bright green and have a crisp soft texture, not a crunch.
- For the sauce I used the rest of the butter, melted, wisked in 1/4 cup of milk, 1/4 cup of flour and 1 table spoon of tumeric. I placed the sauce in the freezer to thicken, should be ready to go in about a minute or two once the place is done. This sauce compliments the sweet buttery flavor of the fish and creates the perfect addition to the cajun spiced crab mash.