eatwithlee215

Spicy Italian Sausage Naan Pizza Minis
Oxtail Rasta Pasta
Stuffed Salmon
Buffalo Chicken Eggrolls
Lasagna 4 Cheese
Deconstructed Lasagna
Buffalo Fried Shrimp
Creamy Calabrian Shrimp Pasta
Cajun Fried Fish & Cheese Grits
Salisbury Steak & Mashed Potatoes
VDay Pasta
BBQ Chicken Naan Pizza
Cajun Shrimp & Grits
Salmon Cakes & Grits 

All My Viral Recipes 

Spicy Italian Sausage Naan Pizza Minis

Spray a heavy-duty baking pan with non-stick cooking spray.

Place the Naan flatbreads evenly on the pan.

Place 3 to 4 dollops of Marinara sauce on each flatbread.

Then place 3 tbsps of cooked sausage on top of the sauce.

Cover the sausage & sauce with the hand-shredded cheese.

Season the pizzas with Pizza Palooza seasonings

Add another dollop of marinara sauce on top of each pizza

Place pizzas in a hot oven for 10 minutes or until the cheese is fully melted & bread is a little crispy.

Remove the pizza and squeeze on some Mikes Hot Honey & Enjoy!

of hand shredded Pizza inspired Fotina Cheese or Mozzarella

The Gourmet Collection Spice Blend  Pizza Palooza

Oxtail Rasta Pasta

After cleaning and trimming the fat from the oxtails place them in a bowl with all the seasonings listed. (season to your liking)  Add browning, Worcestershire, peppers, onions, garlic, and scallions to the bowl and mix.  Let the mixture marinate in the fridge covered for 2 hours or overnight if possible.  Once the oxtails have marinated, add avocado oil to a Dutch oven and sear the oxtails on both sides for a few minutes.

Once seared, remove oxtails and set aside. Then add the rest of the mixture to the Dutch oven and saute for a few minutes. Add ketchup and reintroduce the oxtails back to the pot.  Cover the mixture with beef broth and put it in the oven at 325° for 2 to 3 hours. If your oxtails are big you may ned to cook longer.

Check the oxtail every 1/2 hour to ensure that they don't dry out.  You will know they are done when they are fork-tender!

Cook the noodles accordimg to the package directions.

Add some avocado oil to a nonstick skillet on medium heat.

Add sliced bell peppers to the skillet and saute.

Add a scoop of oxtail drippings to the skillet and continue to saute.

Once the cream mixuture begins to boil add both cheeses and stir.

Add another scoop of oxtail dripping to the mixture.

Add drained noodles to the cheese sauce and mix then top with oxtails and some drippings.

habanero pepper chopped (scotch bonnet if possible)

Salt, Pepper, Garlic & Onion powder, Smoked Paprika,

Jerk Seasoning, Salt, Pepper, Garlic & Onion powder.

Stuffed Salmon

Begin by seasoning salmon w/ seafood spectacular seasonings or with s/p, garlic powder, and a lil brown sugar.

Cut a pocket about 3/4 quarter of the way through, being careful not to cut all the way.

Next, in a bowl, mix together cream cheese, spinach, grated parmesan, salt, pepper, and a few squirts of garlic paste and fresh garlic.

Fill the salmon with the spinach and cheese mixture.

Add some olive oil to an oven-safe hot skillet and place the filets in the pan face-side down first.

Add a few lemon slices to the pan while searing.

Flip over after about 6 minutes. Let it cook for another 6 minutes on the other side.

Add a generous amount of butter to the pan and begin to baste the filets.

Once well-basted. Transfer the pan to the hot oven and let cook for an additional 5 to 10 minutes based on the size of the salmon.

Gourmet Collection Seafood Spectacular Seasonings

Buffalo Chicken Eggrolls

Season chicken with the seasonings listed.

Bake chicken covered for around 20 to 30 minutes at 350 degrees or until internal temp of 160 degrees.

Remove chicken from oven and shred into small pieces.

Combine chicken, cream cheese, green onions, ranch, blue cheese, blue cheese crumbles, and franks hot sauce and mix.

In a separate bowl whisk one egg and 2 tbsp of water.

Lay out your egg roll wrappers and place 2 diagonal dollops of buffalo chicken mix on the wrapper.

Sprinkle shredded mozzarella on each one.

Rub the corners of the egg roll wrappers with the egg wash mix.

Corner side first began by rolling the eggroll up and tucking the side next, roll until sealed, and use more egg wash if needed to close.

Serve with Blue Cheese & Hot Sauce, ENJOY!

Lasagna 4 Cheese

In a Dutch oven, add olive oil and veggies and saute until softened.

Add meat, cook until browned; drain well.

Add tomato sauce, canned tomatoes, salt, pepper, onion powder, garlic powder, sugar, Italian seasoning, grated parmesan, and chopped fresh basil to meat sauce.

Bring a large pot of water to a boil. Salt the water a bit. Boil noodles for 10 minutes.  Constantly stir noodles to avoid sticking. Drain noodles and rinse with cool water,

In a bowl, combine ricotta cheese, 1 egg, chopped basil, and a few squirts of garlic paste, and a pinch of salt.

Shred all your cheese by hand and mix them together in a bowl.

In a 9x13 baking dish coat the bottom of your pan with meat sauce. Then place noodles lengthwise until the meat sauce is covered. Now, lather noodles with the ricotta cheese mixture. Then top with another layer of meat sauce. Then top with shredded cheese mixture. Place noodles over the cheese mixture and repeat layers until you reach the top.

Top the lasagna with meat sauce and the shredded cheese mixture at the very top!

COVER tightly WITH FOIL. (be sure not to let foil touch cheese) PLACE IN PREHEATED OVEN FOR 30 MINUTES THEN REMOVE FOIL AND PLACE BACK IN OVEN FOR 30 MORE MINUTES.

Be sure to tag me in your finished product.

diced tomatoes ( preferably Italian seasoned  )

Deconstructed  Lasagna

In a dutch oven, brown ground beef or/and sausage, and season with salt & pepper.

Remove ground beef when finished and set aside.

Saute onions until translucent then add fresh minced garlic, and saute for a few minutes

Add in 1/2 can of tomato paste, canned tomatoes, marina sauce, broth, and Calabrian chilies.

Chop up a few basil leaves and add them to the sauce mixture.

Add in heavy cream and bring to a simmer.

Break up lasagna noodles into small pieces and add them in.

Cover and simmer on medium for 20 minutes.

Now combine ricotta cheese, grated parm, shredded cheddar or/and mozzarella, and chopped basil.

Stir the cheese mixture and season with s/p garlic and onion powder and set aside.

Start to fill up your bowl with the yummy lasagna and scoop the cheese mixture on top!

Add a whole Basil leaf on top for garnish!

shredded fresh sharp cheddar or mozzarella

Buffalo Fried Shrimp

In a bowl, combine flour, cornstarch, garlic powder, and cajun seasoning

In a separate, bowl whisk one egg & 2 tbsp of water

Dip shrimp in flour mixture, then egg wash then flour mixture again. Repeat these steps until all shrimp are battered.

Fry shrimp in small batches for 3 to 4 minutes until golden brown

When finish let the shrimp drain on a paper towel

Using a saucepan, melt together hot sauce, butter, cayenne, garlic, Worcestershire sauce, and brown sugar.

Toss shrimp in sauce, sprinkle with blue cheese crumbles, serve immediately to avoid soggy shrimp!

of colossal shrimp cleaned, deveined, tail on

Creamy Calabrian Shrimp Pasta 

Cook the pasta in salted water according to package directions.

Season shrimp with Seafood Spectauclur seasoning or Old bay.

Melt butter, olive oil, and garlic in a saucepan over medium heat.

Add more butter to the pan and let shrimp cook 3 more minutes.

Remove shrimp and garlic from pan and set aside

Add a bit of Olive oil and saute sliced red peppers for 3 minutes.

Add heavy cream to the pan and let it heat up.

(stir heavy cream slowly and scrap the settling from the bottom of the pan)

Once heavy cream is warmed add the cheeses and Calabrian peppers.

Add garlic & onion powder, black pepper, and sugar(optional)

Stir sauce and add a scoop of hot pasta water to loosen sauce.

Taste your sauce! Check to see if you would like more seasoning or spice from peppers.

Once sauce is to your liking begin to add drained pasta to your sauce.

Work the pasta into the sauce at low heat.

Top your pasta with cooked shrimp and garnish with parsley!

of Seafood Spectacular seafood seasoning or Old bay

Cajun Fried Fish & Cheese Grits

In a bowl, mix eggs, milk, hot sauce & mustard.

Dredge fish in the mixture and let stand for 10 minutes.

Remove fish from the liquid & let excess drip off.

Coat the fish evenly with Cajun fish fry.

Place coated fish on a wire baking rack for 10 minutes.

Pour Canola oil into a Dutch oven over high heat. Heat oil to 350°

Fry for 3 to 5 minutes or until golden brown, internal temp of 145°

Remove the fish & place it on a wire rack and splash it with lemon juice.

Bring milk & broth, and a pinch of salt to a boil, high heat.

Once the liquid is boiling add grits and stir briskly.

Lower heat, stir and cover for 3 to 5 minutes.

Remove the lid & stir, mash out any clumps, and be sure nothing is sticking to the bottom of the pan.

If the grits are too thick add some water and stir.

Add in cream cheese, butter, salt, and pepper.

Now add more butter and cheese to the top.

Taste them to see if you need more salt and pepper.

Salisbury Steak & Mashed Potatoes

In a large bowl, mix together all the ingredients for the steaks (except the oil).

Shape the mixture into equal oval steaks,

In a large nonstick skillet, heat the olive oil add the steak, and cook for 3-5 minutes per side or until they get a nice golden crust. Remove and set aside.

Patties do not have to be fully cooked yet.

Add sliced onions & butter to the same pan and saute.

Reduce heat and let onions cook until translucent.

Add flour to the pan and mix with onions.

then add stock, stir, and allow to thicken.

Add the same seasoning you used for steaks.

Season from the heart and taste frequently.

If the gravy is too thick add a little more stock.

If the gravy is too thin stir in a little more flour.

Add steaks into gravy and cover for about 10 minutes or until steaks reach an internal temperature of 160 degrees.

BOIL POTATOES FOR 20 MINUTES OR UNTIL FORK TENDER.

MASH THE POTATOES WITH THE TOOL OF YOUR CHOICE.

ADD ALL INGREDIENTS LISTED FOR MASHED POTATOES into bowl AND STIR.

with potatoes first, then steaks then cover with onion gravy & garnish with green onions or chives!

Onion salt, Umami seasoning, Garlic powder, Smoked paprika, Salt & Pepper

toppings: chopped fresh chives or green onions


Creamy Pasta w/Bacon, Scallops, Shrimp, and Salmon.

VDay Pasta  

Thoroughly dry and season scallops with salt and pepper.

Season salmon filets with salt, pepper, garlic powder & a few squeezes of lemon. Chop your bacon ad scallion.

Add chopped bacon, shallots, garlic cloves,

Add rosemary to the pan after a few minutes.

When the bacon is halfway cooked add scallops and let them cook untouched on each side for 1 to 2 minutes.

Add butter and begin basting scallops with all the oils of the pan.

Remove scallops & set aside, now add shrimp to the pan and sear on each side for around 2 minutes.

If bacon begins to burn you can remove it and place it with scallops.

Now throw your Salmon in the air fryer on 375 for 15 minutes.

Add chardonnay to the pan and bring it to a boil. Place bacon back in the pan if it was removed. Add chicken stock and noodles to the pan. Fluid should be covering the noodles. Add more stock if need be. Cover and let simmer for around 15 minutes or until noodles are al dente. Add butter. Stir Often.

Now add heavy and spinach. Stir and let the sauce thicken for a few minutes.

Now dust the top of the pasta with grated Parmesan.

Place scallops, shrimp, and salmon on top of pasta.

BBQ Chicken Naan Pizza

Season Chicken with all seasonings listed above.

Let chicken marinate for 30 minutes in the fridge.

Pan-sear chicken w/ olive oil until it reaches 160 degrees internally. Set chicken aside, and allow it to rest for 5 minutes before chopping it into cubes.

Spray your heavy-duty baking rack with cooking spray and place Naan mini flatbreads evenly.

Then add the chicken on top of the sauce.

Then place mozzarella and gorgonzola cheese on top. Add some red onions to each pizza and top with a circular swirl of BBQ sauce.

Sprinkle some Pizza Pollaza Seasonings on top and place into the hot oven.

Bake for 10 to 15 minutes or until the cheese is melted and the bread is crispy.

Cajun Shrimp & Grits

Bring milk & broth, and a pinch of salt to a boil on high heat.

If the grits are too thick add a little broth and stir.

Season to your liking in regards to amount.

In a large skillet, using medium heat cook bacon until crispy. Remove and chop bacon into small pieces and set aside.

Add shrimp to bacon grease and cook on each side for 1 to 2 minutes.

Remove shrimp and add garlic, peppers & onions to the pan. Saute for a few minutes and then add tomato paste and stir.

Season the sauce with the same seasonings used on the shrimp.

Add shrimp and bacon back to the pan and stir all the goodness together.

Place a huge spoon of grits in a bowl & cover it with shrimp & bacon sauce.

Garlic & Onion powder  smoked Paprika  Yellow onion diced

Salmon Cakes

Step 1: Drain, debone & remove skin from salmon

Step 2: Sauté peppers & onions until translucent in separate pan.

Step 3: In a large bowl combine all ingredients and mix well. (except oil)

Step 4: Form into 6, evenly-sized patties.

In a large skillet over medium heat, heat oil Cook cakes in batches until golden and crispy,

(Internal temperature should be 145 degrees F)