eatwithlee215

Every Recipe Deal! 

Viral Ground Turkey Chili 

Start by adding 2 to 3 TBSP of avocado oil to your pot or Dutch oven. Your pilot should be on medium heat.  Then add your diced onions and peppers and saute.

After a few minutes add fresh garlic in and continue to saute.

Now add the tomato paste and saute together for a few minutes.

Add the ground turkey and mix. Begin to season. Season to your liking with salt, pepper, onion and garlic powder, red pepper flakes, smoked paprika, cumin, oregano, and chili powder (a generous amount) You will need more chili powder than you think. Trust me!

Once the meat is brown add canned tomatoes, a few squirts of Worcester sauce, and liquid smoke and stir.

Add your drained and rinsed beans in and stir.

Now add the chicken broth and marinara sauce, and stir.

Season again with all the seasoning you used prior and stir.

Cover and bring to a boil on the stovetop. If you are using a Dutch oven place it in the oven at 350° for 45 minutes.

If you are not using a Dutch oven, cover and lower the heat and let it cook on the stovetop for about an hour to let those flavors come together.

Be sure to check and stir periodically. You may need to add more broth. It depends on how thick or thin you desire your chili to be.

Next, it's time to taste it. Adjust seasoning to your liking.

Now place some hot chili in a bowl, and top with jalepenos, shredded cheese, sour cream, and rice if that's your thing.

Spicy Cabbage w/ Smoked Sausage & Cajun Shrimp 

Season shrimp to your liking with cajun seasoning, smoked paprika, garlic powder, salt & pepper.

Add 2 TBSP of avocado oil to a hot skillet, the stove should be on medium flame.

Add smoked sausage to skillet and cook for 3 min on both sides until it is brown, remove and set aside.

Add shrimp to skillet and cook for about a minute on each side. Once the shrimp is in the shape of a "C" it is done. Try not to overcook them. Make sure you have some color on each side, then set aside with the sausage.

Add more avocado oil to the skillet and add the onions & peppers. Saute for a few minutes. Then add in chopped garlic and continue to saute for a few minutes.

It's time to add your washed & sliced cabbage. Fill up your skillet with cabbage leaving the onions, peppers & garlic at the bottom.  Cover and let the cabbage cook down for about 5 to 7 minutes. Once the cabbage has cooked down, add more if needed and cover again for 5 minutes. Add more oil if your peppers are sticking.

After about 10 minutes in total uncover and begin to move and mix peppers, onions, garlic, and cabbage around in the skillet for an even cook.

Season to your liking with kosher salt, black pepper, garlic powder, smoked paprika, onion powder, red hot pepper flakes, and sugar.

Stir and let saute for a few more minutes. Be sure to taste and adjust seasonings to your liking.

Once the cabbage is to your desired tenderness add in your cooked sausage and shrimp, allow your sausage and shrimp to warm up a little with the cabbage, and then serve with rice or eat it just like that!

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

Butter Garlic Parmesan Salmon Bites 

Make sure pieces are similar in size for an even cook.

Place salmon cubes into a bowl and sprinkle some olive oil.

Season salmon to your liking using the seasonings listed. Be mindful of the salt when using salt and Old Bay together. I use only a little Old Bay when using kosher salt.

Let the salmon marinate in fridge for about 30 minutes.

Once marinated, preheat your Air fryer to 375°

Spray the Air fryer with a non stick cooking spray.

Place salmon bites in Air fryer and cook for about 8 to 10 minutes. Internal temperature should be around 145°

While the salmon is cooking, in a saucepan over medium heat combine the herb butter, minced garlic, parsley, and grated parmesan. Bring to a simmer and then set aside.

Once the salmon is finished remove and place into a bowl. Pour the butter mixture over the salmon and Enjoy!

Parmesan Crusted Roasted Red Potatoes

Slice potatoes in half and cut them into a grid on the inside. Be sure not to cut all the way through.

Melt a stick of butter in the microwave for about 30 seconds.

Once melted, add fresh minced garlic and parmesan cheese to the butter.

Spread the butter mixture in the bottom of a baking dish.

Season potatoes to your liking with the seasonings listed.

Now lay potatoes face down in butter mixture and sprinkle olive oil on top.

Place in oven for 45 minutes or until potatoes are fork soft and the bottom is crusty.

Baste potatoes at least two times during the cooking process.

Birria Grilled Cheese 

Let's Prep first. Chop & peel the yellow onion and chop it in half. Cut the top of all peppers and remove the seeds. Chop cilantro leaves into small pieces Dice red onion into small pieces and set aside. Shred all your cheeses (trust me, it's worth it) Take butter out of the fridge to soften.

Ok, Let's Cook! Heavily salt your short ribs on all sides.

Add avocado oil to a Dutch oven over high heat. Sear the short ribs until they turn brown on all sides. Once they are browned set them aside in a bowl.  You may have to do this in batches.

Add yellow onions, peppers, tomatoes, garlic, and tomato paste to the Dutch oven and saute for a few minutes. ( Add extra peppers if you like it spicy)

Add meat back into the Dutch oven and cover with beef broth. Meat should be mostly covered. Add a little water if need be.

Add 3 Bay Leaves, Peppercorn, Cumin, Oregano, 2 to 3 Cinnamon Sticks, Smoked Paprika, Thyme, Salt, and pepper. Cover and let cook for 2 hours on low to medium heat.

Check it frequently to ensure the liquid isn't burning out.

After around two hours take out and discard the cinnamon sticks and bay leaves. Place the cooked yellow onions, peppers, tomatoes, garlic, and anything other than meat that is in the pot in a blender. Blend until smooth and place back into the consome in the Dutch oven.

Stir and cover for another hour. At this point, the meat should be falling off the bones. Remove meat shred and discard bones.

Mix 2 tbsp spoons of consome to softened butter. Mix until smooth.

Lather two pieces of brioche bread with the butter mixture. Place some regular butter in a hot skillet to melt. Place one piece of bread butter side down.

Place a layer of shredded cheese on the bread then shredded meat then add red onion & cilantro add more cheese on top. Place the other piece of bread on top butter side up. Smash it down a few times and flip and let cook. Once it's brown and crispy, you are done!

Pour some consume into a small bowl. Add some red onions & cilantro to the consume and use it for dipping the sandwich in.

Cajun Sausage Tuscan Pasta 

Add sundried tomato oil to a hot skillet. Skillet should be on medium heat.

Add sausage to the pan and brown on both sides for a few minutes.

Once browned, remove from pan and set aside.

Add onions and bell peppers and saute. Add more sun-dried tomato oil if needed.

Add tomato paste to the pan and saute for a few minutes allowing the tomato paste to toast.

Add heavy cream and bring mixture to a boil.

In a separate pot, bring water to a boil to prepare the pasta.

Once the water is boiled, cook the pasta according to the packaging and set aside.

Ok, back to the cheese sauce. When the heavy cream reaches a low boil add seasoning, both chesses, and stir.

Add a little pasta water, spinach, and sun-dried tomatoes continue to stir.

Let sauce cook for at least 5 to 7 minutes. It should be creamy and bisque like.

Taste your sauce, and adjust the seasonings to your liking.

Drain the pasta and mix it into the cheese sauce. Stir and work the pasta into the sauce.

Now add your sausage back onto the pasta.

Top with parsely & shaved parmesean,enjoy!

Fried Whiting Filets 

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.

Season cornmeal with all the seasonings listed.

Coat the fish evenly with the cornmeal mixture.

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.

Southern Collard Greens 

Over medium heat, sauté onions & garlic.

Add red pepper flakes and smoked paprika to the pot. Sauté for a few minutes.

Add chicken broth to pot, a bay leaf and turkey tails.

Cover and cook on low for 1 to 2 hours or until meat is falling apart.

Once meat is soft, add greens to pot and stir.

Add maple syrup, apple cider vinegar, hot sauce, salt, pepper and garlic & onion powder.

Taste the “pot liquor” and adjust seasonings to your liking.

Now let greens cook for at least an hour. The goal is for them to be tender.

Collard Greens cut, cleaned, stems removed

Bechamel Baked Macaroni and Cheese

Begin by hand shredding all your cheeses. (except for the cream cheese)

Trust me, it's worth it and makes all the difference.

In a large pot, boil broth and equal parts water.

The broth will give the noodles some flavor.

Cook elbow macaroni noodles until they are all al dente. (A little undercooked)

In a heavy-bottom saucepan, add butter and heat until melted.

Once butter is melted whisk in flour slowly until the mixture becomes smooth.

Now add in heavy cream slowly while whisking.

Start adding the shredded cheese while stirring.

Be sure to save some cheese for the top, about 2 cups.

The mixture should begin to thicken. If it becomes too thick add a little chicken broth to loosen it.

Season the cheese sauce to your liking with the seasonings listed.

Butter a baking dish, and add macaroni noodles to the baking dish.

Then pour the cheese sauce onto the noodles and stir in evenly.

Cover the dish with foil, be sure not to touch the cheese.

Then uncover and broil on high for 2 to 3 minutes or until the cheese starts to brown.

Cracker Barrel Vermont Sharp Cheddar Cheese

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)

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  )