Street Corn Chicken Rice Bowl

 

Street com Chicken Rice Bowl

Need for assembly:

Blackened Cajun chicken (cut)

2 cups jasmine rice (or cilantro, lime rice)

Street corn

creamy jalapeño dip/dressing

Creamy jalapeño dip/dressing

3/4 cup cilantro chopped

1/2 cup pickled jalapeños 

2 Tablespoons juice from pickled jalapeños jar

3/4 cup mayo

3/4 c. Sour cream

1 (heap) Tbsp ranch seasoning

1/2 teaspoons garlic powder

1/2 tea Salt

1 Tablespoon lime juice 

1/4 c buttermilk (optional)

Street corn

One bag, roasted frozen corn (I like Trader Joe’s)

  -prepped, warm in saucepan with a tablespoon or two of butter

1/3 cup mayo

1 garlic clove, minced

1 lime, juice, and zest

1/3 cup sliced scallions (optional)

1/3 cup graded cojita cheese

1/4 cup cilantro, minced

One jalapeño, diced

1/2 - 1 teaspoons chili powder

1/2 - 1 teaspoon Tajin

1/4 teaspoon salt

2 tablespoons olive oil

Blackened occasion seasoning 

(I use a premixed one from the store)

1 tablespoon paprika

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

3/4 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon brown sugar

1/3 - 3/4 teaspoon cayenne pepper

3/4 teaspoon salt

1/4 teaspoon cracked black pepper

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Doctored up Tomato Soup

 

• 1 10 3,4 oz can tomato soup
• 10 3/4 oz milk or heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp Italian seasoning
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• Parmesan cheese
• Fresh basil

Instructions

1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy
   cream.
2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes.
3. Pour into bowls and top with Parmesan cheese and fresh basil.

Korean Beef and Rice

 

Ingredients

• ▢ 1 pound lean ground beef
• ▢ 3 garlic cloves, minced
• ▢ 1 Tablespoon sesame oil
• ▢ ½ cup brown sugar
• ▢ ¼ cup low-sodium soy sauce
• ▢ ¼ teaspoon ground ginger
• ▢ salt and pepper
• ▢ 1 teaspoon crushed red pepper flakes, (more or less depending on how spicy you like it)
• ▢ 2 cups cooked rice
• ▢ 1 bunch green onions, chopped 

Instructions

1. Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red pepper flakes. Simmer for a few minutes to blend the flavors.
3. Serve over steamed rice and top with green onions.

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Blueberry, Lemon, Basil Jam

 Blueberry, Lemon, Basil Jam

3 Cups of Sugar (I used cane sugar)

6 Cups of Blueberries

2 Tablespoons of Lemon Juice

Zest from 1 lemon

10 Basil Leaves

Add all ingredients to a pot on medium heat on the stove. Once the blueberries start to pop blend (I used an emersion blender) Bring to a low boil and cook for 15 min. Test doneness by dipping in a cold spoon if the jam sticks to the spoon its done. Add jam to clean warm jars making sure to clean the rims before placing on the lids. fill jars leaving 1/2 inch head space. Water Bath for 10 min. Leave on the counter undisturbed over night. Check to make sure jars sealed before adding them to the pantry.

 

Makes 5 1/2 small jars (cups)

High Protein Chocolate Pudding

Homemade High Protein Chocolate Pudding

6 hard boiled eggs

5 Tablespoon Coco Powder

3/4 Cup of Milk

1/2 Cup Maple Syrup or Honey

1 Tablespoons and 1 Teaspoon of Vanilla

Mix all ingredients with an emersion blender and refrigerate for 4 hours.

Makes 6 1/2 Cup Servings

Chili Crunch

Chili Crunch 

 1/2 Cup Dried Onion

1/2 Cup Dried Onion

1/2 Cup Red Chili Flakes

1/2 Cup Toasted Sesame Seeds

1/8 Cup Sugar

1 tsp. Salt

1 Tbs. Paprika

1/4 Cup Soy Sauce

2 1/2 Cups of Avocado Oil

-Bring oil to 340 degrees on stove

-Mix all ingredients together in a mixing bowl and pour hot avocado oil over the top and stir... Let sit for 10 min.

Makes 4 6oz jars

Shredded Beef Enchiladas

 

Ingredients:
Stewed meat
Beef bouillon
Red enchilada sauce

Flour tortilla
Mexican style cheese

Add to a crockpot: stewed beef*, one cube beef, bouillon, and enchilada sauce. Cook on low 4 to 6 hours, until meat falls apart.
Placed meat and cheese in tortilla roll and a line in pan. Top with more red enchilada sauce and cheese. Pop in the oven under the broil setting for 3 to 4 minutes until you get a melted crusted cheese.

* I like to Sear my meat before placing it in the crock-pot, this is a preference only, not necessary