Hello all my foodie lovers! This foodie is on a mission to win a full culinary scholarship to ICE here in New York City! And I totally need your help with winning this full scholarship.
Here’s how you can help, vote everyday for me by clicking on the link on this page and sharing this post with all of your friends. That’s it!
I’ve been cooking all my life and it brings me great joy to cook and serve people. I’m a New Orleans native so there’s no question I love to cook!
Roasted Eggplant Soup
Let’s get this girl a scholarship!! Click this link to vote everyday for me I’d greatly appreciate it this is positive cause. And your vote means a bunch to me. Thank you all in advance!
In life, I believe there is a time when your body must reset. Whether it’s going vegan, juicing for a week straight, or adding a copious amount of fresh vegetables and herbs to your diet. It’s a natural necessary adjustment and my “Copy Cat” version of Zea’s famous Mediterranean Hummus Dip, is sure to get you snacking in a healthy and delicious direction.
Hummus have become a popular go-to snack and with so many ready- made versions available, they’re not hard to find in stores. My version of hummus takes an ordinary store-bought hummus and transforms it into restaurant quality hummus dip!
Winter has definitely reared it’s cold, bitter head in the North! These days I just want to hibernate like a bear with the Netflix remote and! Eat plenty of hot soup.
I couldn’t be more delighted than to present to you this remarkable dish coined ” Curry Veggie Soup”.
Winter’s can be a challenge to staying on track, the body seems to crave all things comfort. Between Holiday’s and blistering cold days, I tend to want all the carbs God has ever created! The best way to curb those cravings is cooking up a big pot of hearty soup. Continue Reading…
I scream for ice cream at least once a week (covers my face in delight), and now that I can completely make this on my own make room in the freezer cause it’s going down for sure!
Ice cream dreams!
My hungry heart has always wanted one of those really cool and expensive ice cream makers up until now. For this simple recipe all you need is a freezer, a few ingredients, and a loaf pan. That’s it!
Salad season is upon us in a big way and if you’re like me I love-making the most out of it. A salad is not limited to just lettuce and tomato, fruits can be a spectacular salad hence making it a fruit salad.
Colorful and delicious fruit salad.
What elevates this fruit salad is the wonderful dressing that accompanies it so well.
For the dressing I use one lime squeezed, half of a naval orange, agave nectar, cardamom. Simple and quite luscious.
This salad is ideal for any sort of gathering. Think a wedding, brunch gathering, a tea party, or in a big bowl at home on a Saturday morning. Tasty all by itself, but even more delightful as a topping on a nice slice of cake! Continue Reading…
Pasta has got to be one, if not thee most versatile dish there is. Every culture has a form of pasta, that’s how incredibly versatile pasta can be. My Pasta linguine Bonita will become an instant classic in your kitchen.
Simple yet full of flavor.
This pasta is reminiscent of New Orleans to me, my home away from home, my birth place. We all know that New Orleans is a culinary mecca in its own right. And I am so glad, I watched and paid close attention to all the flavors I tasted growing up in New Orleans. Continue Reading…
The idea of brunch just has a way of being ultra fancy, and cool. Combining breakfast and lunch is pure genius! Kudos to whomever started this trend. This recipe for Pork-Belly Hash is surely to become your favorite.
This was my first time cooking with pork belly and it will not! be my last. The saltiness of the pork goes hand in hand with the natural sweetness of the onion and heartiness of the potato. For this recipe I used Yukon Gold potato’s, but feel free to mix it up a bit using sweet potatoes, red potato’s, and if your feeling adventurous purple potato’s. Continue Reading…
There’s always a debate whether this Caribbean dish is called peas and rice? or Rice and peas? Personally it doesn’t matter to me as long as it’s tasty I’ll call it either or.
Fluffy and ready to serve.
I took a little detour from the traditional long grain rice version and used Basmati rice instead. Basmati rice is so delicious and fluffy, the texture to me is the best. And truly it does not take away from the more traditional Caribbean way of cooking the rice and peas. Continue Reading…
This oxtail stew is a game changer the proper amount of heat with rich savory-ness that’ll have your lips smacking! Oxtail stew is a universal dish you can probably go to any part of the world and find this hearty stew.
The seasonings of pimento, casareep, and scotch bonnet pepper renders this oxtail stew impeccable flavor.
A few key ingredients.
The key to bringing out much flavor and tenderness is marinating the oxtails overnight. That way the spices get a chance to penetrate the tough meat making it tender naturally. If you can help it don’t skip this step, but if you must a good 40 mins of marination can do the trick just fine. I’m a sucker for all things marinating.
Braised Oxtails
Oxtail stew take about 3 hours of cook time, so set aside a day where you can get lost in your kitchen. Turn on some Bob Marley music, and I promise you the time won’t be a major factor it will fly by with all that jamming you will ensue. Ask me how I know lol!
Aside from the prep time and cooking time this oxtail stew is incredibly easy to put together. there’s no special skill you need to make this stew all you need is a good heavy bottom pot such as a Dutch Oven pot, and ingredients.
The ingredients are simple, with only a few you may have to venture off to a special grocery that carries Caribbean ingredients. But, no worries if you cannot find some I have alternatives for you.
Now let’s get into this savory, and luscious recipe already!
Delicious and savory
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5 allspice seeds, or 1 teaspoon of allspice powder
1 tablespoon of tomato paste
1 teaspoon of casareep, or browning, or kitchen bouquet
1 bay leaf
5 1/2 cups of water
Salt to taste
Instructions
1
Prepare the marinade the day before cooking recommended.
2
add all the marinade ingredients into a blender or food processor and pulse until combined.
3
pour the marinade over the oxtails and allow to marinate in the fridge for 45 mins to 24 hours overnight.
4
Add 1 tablespoon of oil to a heavy bottom pot add brown sugar.
5
Once oil is hot add the oxtails in batches and sear on each side until brown about 3 minutes.
6
Once all tails have been seared, remove to a plate.
7
Now add all of the chopped vegetables ingredients to the pot and saute until tender about 20 minutes.
8
Once the veggies are tender add the smoked paprika, beef bouillon, scotch bonnet pepper if using, garlic, allspice powder, tomato paste, and casareep*. See notes*
9
Mix all ingredients well to combine.
10
Add water and bay leaf.
11
Allow the pot to come to a boil and then lower to medium and let simmer for 3 hours until meat is tender.
12
Make sure to adjust the taste with salt if needed
Notes
If you cannot find casareep you can use kitchen bouquet or browning.
It’s time to rev up your snack game by trying this super easy, savory, Caribbean snack. All that’s needed are a few simple ingredients and you’re on the way to delicious Caribbean style chips and dip!
A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.
