So I make this amazing soup that everyone loves... My inspiration for making this soup was from eating Jamaican Fish Tea soup as a child. I've always loved Fish Teas soup but I wanted to make a soup that went beyond what I was use to eating. Each time I make this stew it comes out a little bit better that the last time. I add all my favorite shell fish amd different types of fish that give my soup deep rich flavors. I love to make this stew in the winter when it's really cold out because there is nothing better than knowing that after coming in from a long day of work ...there will be a hot pot of stew waiting.
For more information on my Seafood Stew...leave a comment or contact me at Cravetastyspot@gmail.com
In a medium sized pot place 4 potatoes for 15 minutes until potatoes are partially cooked. Do not overcook the potatoes because it is important to keep the shape of the potato when slicing and adding the potato to the other vegetables.Next remove potatoes from water and let set aside until the potatoes are cool enough for slicing.
In a large saucepan add the two tablespoons of butter and 2 tablespoons of olive oil along with the the onion and fresh garlic. Saute the garlic and onions until translucent. Once the onions and garlic have cooked,add potatoes, spinach, and squash. Add broth and the seasonings and mix gently to avoid breaking vegetables.
Saute until potatoes and squash are fully cooked.
Serve and enjoy. Yield: serves 4
Seasonings and butter can be adjusted to taste. This recipe works for my family but it can easily be made with less seasoning and vegan butter to appeal to different pallets.
1 ½ pounds of fresh kale, including stems and leaves coarsely chopped.
4 tablespoons of extra virgin olive oil (EVOO)
2 cloves of garlic, minced 2 tablespoons of Sofrito 1½ of tablespoon of crushed red peper
½ cup of diced sundried tomatoes
1 can of whole sweet corn
2 tablespoons of balsamic vinegar
1 1½ of of onion powder
1 tablespoon of dry parsley
Heat EVOO (extra virgin olive oil) in a large sauce pan over
medium to high heat. Add garlic, corn, sundried tomatoes and sofito. Next add in onion powder, dry parsley and crushed red pepers. Add chicken stock
and combine ingredients. Cover and cook for 5 minutes. Cook until liquid has evaporated. Add balsamic vinegar, salt and pepper to taste.
Sautéed Shrimp Recipe
1 pound of
jumbo shrimp
3
tablespoons of extra virgin olive oil (EVOO)
3 garlic
cloves, minced
½ cup of
sundried tomatoes
½ cup of
chicken broth
½ cup of
vegetable broth
1 tablespoon
of house seasoning (dry parsley, black pepper, garlic powder)
Salt to
taste optional
In a medium
sauce pan heat EVOO over medium heat. Add minced garlic and sundried tomatoes. Sautee
until the garlic and tomatoes are caramelized. Add chicken and vegetable broth
and balsamic vinegar and combine and cook sauce for 5 minutes. In a bowl place
clean shrimp and cover with house seasoning. Place shrimp in sauce and cook for
5 minutes or until shrimp is plump and tender. (Shrimp can take less than 5
minutes in a hot pan... be careful not to overcook shrimp)
This past Christmas, my older sister and brother in law invested in my dream of owning a food truck by sending me to a seminar on Food Trucks! The seminar was very insightful and valuable. I met a ton of people and made several connections. I even met David Weber, the author of The Food Truck Handbook. http://www.amazon.com/The-Food-Truck-Handbook-Business/dp/1118208811. Overall, I had a great time and I see the vision I have for my Food Truck Developing.
In a medium sized pot place 4 potatoes for 15 minutes until
potatoes are partially cooked. Do not overcook the potatoes because it is
important to keep the shape of the potato when slicing and adding the potato to
the other vegetables.
Next remove potatoes from water and let set aside until the
potatoes are cool enough for slicing. In a second pot add two cups of water and
bring to a boil. once the water is boiled add the chopped broccoli and squash
and cook for 2 minutes. Remove from water once the broccoli reaches a bright
green color and is still firm.
In a large frying pan add the two tablespoons of butter
along with the the onion and fresh garlic. saute the garlic and onions until
translucent. Once the onions and garlic have cooked,add potatoes, broccoli, and
squash. Next add the seasonings and mix gently to avoid breaking vegetables.
Saute until potatoes and squash are fully cooked.
Serve and
enjoy. Yield: serves 4
seasonings and butter can be adjusted to taste. This recipe
works for my family but it can easily be made with less seasoning and vegan
butter to appeal to different pallets.
I love maccaroni cheese and it's one of my favorite side dishes to make. I grew up on mac and cheese .. my mother makes the best mac and cheese but I thought it was time to make mac and cheese with a twist. I added a little extra to the dish. See pictures below
I made a four chesse mac and cheese with smoked sausage, ground beef and bacon. I added a little bit of Italian breadcrumbs just for added texture.I was a really good dish and my family loved it.
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