I was just confessing to my sweet friend, the other day, about a driving situation with poor judgement on my part; and, now I see this....
My problem is impatience and the need for punctuality. It’s a curse and a blessing. The inner six year old needs things NOW, while the punctual side of me needs to get there NOW. Needless to say, I’m a speed demon and need to be more careful. Enjoy the meme. I’m sure you know someone who you can send this to⚠️😂🤷🏼♀️ Xo j 💚 I baked Dino ribs today for about 5 hours. I’ve never been a fan of beef ribs but they were very inexpensive.
I seasoned them with my OGS3 salt and then for the last hour, I poured Korean bbq sauce over top. Try twisting up the old bbq taste with something new ....it’s worth it. Xo j 🧡 https://etsy.me/2y3gE8U
I decided to make Jerk Chicken Kabobs today but my skewers were rusted ...lol ;) So, I marinated cubed chicken breasts (that Cecilia sweetly cut up for me) with WalkersWood marinade (the best -btw) and dusted them with sweet rice flour (about a cup). I marinated the chicken for 30 minutes then let it sit in the rice flour coating for another 20 minutes or so. With a quick fry until golden, in a non-stick pan with olive oil or coconut oil, I popped the cooked chicken into a 350F oven and let it continue to cook for 20 minutes. The pieces were juicy and tender on the inside and crispy and spicy with a bold Caribbean crust. I sauteed onions and peppers in a tbsp of cilantro and garlic paste and sprinkled a pinch of my Jerk Salt over them. (I’ve learned to scale back on the salt. A little goes a long way....bold flavor and a pinch will do! So, my 2 & 4 oz containers will last a long time.) Serve with a cup of basmati rice. Happy Saturday! Xo j ❤️💛💚 https://etsy.me/2y3gE8U https://etsy.me/2NIKiem
When Sean said to me, as we’re driving home in the rain last night: “Mom, I need to make something for my Spanish class tomorrow!”...I choke and say: “Yes, of course dear. Now, google search Brazilian appetizers and we’ll pick one.” ((((But, in my head, I’m say: “What the whaaaaaat?!?!? I’ve worked 4 days straight, getting up at 3:30 every morning (or as some might think- in the middle of the night!!!), I’m fending off a cold that’s been brewing for 2 weeks and all I want to do is go home and go to sleep......))) He sees fried polenta and I say: Great! I can do that ...call Cecilia and ask her to pull out the corn meal. Don’t have any ....grrrrr. I have everything except 2 cups of corn meal. “Whyyyyyyyy not????” Ok, so now I’ve gotta make a pit stop. I dart through the the pouring rain and pick up 2 boxes of corn meal, get home and he rushes to the basement “to do homework.” (Remember that line....) So, I make the polenta. Which, by the way, is the easiest. But the truth is, I added too much of my roasted garlic and shiitake mushroom salt. (Gotta keep it real) I should have made another batch... cringing...I should have. But, I actually liked it but chased it with 3 glasses of water. Yes, I should have made a new batch....ugh. Oh well. It’ll be quite the mouth watering surprise today. (God forgive me....) Then I left it cool and, as my grandma would do, I cut the pan into pieces and fried them. She always added cheese on top but I added the Parmesan to the batter while I was cooking it. Sigh...it was too salty. And, let’s be honest, if I’m admitting that (the salt queen) well, oh well. You can’t undo too much salt in polenta because it gels up quickly. Even if I had made more without salt, I couldn’t combine them. Here’s a trick though: if you over salt a stew or soup of pasta sauce (any sauce like recipe), add a raw peeled potato to your recipe. It will draw out some of the salt. I’ve tried it before and it works. At any rate, a Mom-moment to forget but I know I won’t. All we can do is try to reach the marginal-at-best quota and keep moving forward. Those are my thoughts for the day. PS...remember when I said he went to do homework...? Yep, he comes up and I asked: “Did you finish your homework?” He says, sheepishly: “Um, I left it in dad’s car when you picked us up.....” Great! And, being 15, he wouldn’t think to tell me this the moment he realized it.....boys! Happy Friday! Xo j 2 lbs ground beef (or 1 lb beef & 1 lamb)
2 eggs whipped 1/2 cup Parmesan cheese seasoning: remember shake, shake squared/2, triple shake? garlic powder: S3 onion powder: S2 black pepper: S paprika: S oregano: S3 parsley: S2 salt: S3 Thoroughly mix together and place in a roasting pan. Pour 1 cup of (seasoned) tomato sauce over top. Bake: 375F/1hr UNCOVERED Whip your favorite mashed potatoes and add 3/4 cup of crumbled feta cheese to your butter & sour cream. Slice feta and top your meatloaf with the remaining 10 minutes. Slice and serve. Try something new. Xo j 💚 What people don’t know about me is that I come here *and into my kitchen* to harness the ideas swirling around in my brain. I liken it to what normal brained folks call a “brainstorm” ...only mine is 24/7. It’s chaos but I’ve come up with my best recipes, dishes and salts because of this connectivity.
How many times in your day do you question how well you do something? From parenting to working, etc. I do but I also know that I’m doing my best and putting forth my best. When it comes to my kitchen aka my playground, nothing stresses me. It’s the place that I go to escape the worry. Everyone should have an outlet. If you don’t, I recommend sitting down and having a mental conversation and finding one. We live in a world that feels like a pressure cooker. We are all on a train schedule and that leaves little time to decompress. The other day, Soph was sick, so I made a batch of chicken noodle soup. The key to a great stock is to sauté your celery, onions and carrots with cubed boneless chicken breasts. Before I start cooking, I pull out a bowl and then all of my herbs and dried seasonings that I know will pair well with what I’m about to cook. Typically I eyeball the amounts of garlic, salt, onion powder, pepper, red pepper flakes, 2 bay leaves, oregano and paprika. Then I taste it and season the veggies and chicken with it—approximately 2 tbsp or 3. This is because you’ll add so much water to your pot that you don’t want to weaken the flavor. I also add 2 chicken bouillon cubes. The longer your soup cooks, the better and more concentrated the flavor becomes. Always cook your noodles separately. I’ve learned over the years that soggy noodles don’t fly the next day. To keep them from sticking after draining them, add a tbsp or 2 of butter to them and mix until the noodles are coated. At the end of the day, remember, anyone can cook. It shouldn’t be a chore. Just taste, season and repeat until you like the flavor. It feels like I’m on the cusp of a fun culinary journey and I’m open to whatever possibilities are ahead. Happy Tuesday! Xo j 💛 I was slinging salts at my favorite restaurant last night. I had the pleasure of spending time with a few friends to celebrate a birthday. While I was waiting, I shared my Rim Salt with Jason (the GM) and he kindly took a sample and asked the bartender to use it on her next Bloody Mary Glass....and within minutes, she was making a glass. I was giddy with delight. (Thoughts in my head: OMG THIS IS REALLY HAPPENING. MY SALTS ARE GOING ON THAT GLASS AND TO THAT CUSTOMER....GAHHHH!!) At any rate, they are trying out new drink ideas next week and, who knows, maybe, just maybe, I’ll have an order with the Walrus Oyster & Ale at the National Harbor❤️ All I can do is —-let you “try” it—-you’ll love them. Happy Sunday. Xo j 💚 PS: She approved me taking and posting a pic of her😉 I created a new batch of salt today! You’ll love it on chicken wings or shrimp and seafood boils or grilled chicken kabobs. There are endless options with a little dusting of my Caribbean Spicy Jerk Salt🌶🔥💚❤️💛🖤
Xo j 💚 I had to message Etsy yesterday about my clients not being able to leave feedback. I didn’t get a response but my customers did.
I had to screenshot the notification because this is awesome!! Buy some y’all! https://etsy.me/2NuXG4L Xo j 💚 |
Decadent can be healthy....
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