Oxtails,steamed cabbage, and candied yams.. just a little wednesday night din din

Oxtails

2-4lbs (serves 3-4 people)
Goya Adobo all purpose seasoning
salt (to taste)
pepper (to taste)
garlic powder (to taste)
accent salt (to taste)
Beef slow cooker seasoning (half a package, my favorite is Crockery Gourmet)
2 large yellow onions

1. Season oxtails first, then fill pot with water to cover just above the tops of the meat.
2. Add half package of beef slow cooker seasoning making sure to stir and mix throughout.
3. Add chopped onions and place uncovered on the stove at medium heat
4. Bring to a boil then cover pot with top and place on low heat. Let oxtails cook for about 3-4 hrs (depending on heat temperature) and they will be fall of the bone.

*Don't be afraid to taste your food as it cooks. Make sure to continuously season your meat as needed as your watching it on the stove. Use salt in moderation but If you make a mistake and it is ever too salty add water.


Steamed Cabbage

2 medium sized cabbage heads
2 chopped yellow onions
Goya Adobo all purpose seasoning
salt
garlic
pepper
butter (half stick)
vegetable oil (cap full)

1. Chop cabbage until it is very fine, do this as well to the onions.
2. In a sautee skillet on medium heat, add cap full of vegetable oil, butter, and enough water to cover the bottom of the pan.
3. Add onions and let them simmer for about 2 minutes
4. Next, add cabbage and seasonings
5. It will take less than 10 minutes for your cabbage to cook completely leaving the flame on medium heat.

Nothing like your Mom's boiled cabbage!


Candied Yams

3 large sweet potatoes
1 1/2 sticks of butter (My favorite is Imperial)
3/4 cup of sugar
1 tsp vanilla extract (optional)
nutmeg (to taste)
cinnamon (to taste)
marshmellows (small size)

1. In large boiling pot, allow sweet potatoes to boil on medium heat for about 45mins or until tender in the center. This is the tricky part. Be sure not to let the potatoes get mushy or over cook. The trick is to stick a sharp knife through them and if they go through easily, take them off of the stove.
2. Once the potatoes are cooled off, peel the skin off with your hands. (It should come off easily)
3. Next, Chop potatoes into medium sized pieces and place in an oven pan.
4. Cut the butter into pieces and place it in the pan as well.
5. Season the sweet potatoes with sugar, cinnamon, and nutmeg (only you know how much is enough!) I love them really sweet!
6. Place foil covered pan into the oven at 350 degrees letting bake for 20 minutes.
7. Add marshmellows and let the potatoes cook for another 10 minutes.
Enjoy!

Blackened Chicken Alfredo

I love Chicken Alfredo because it's delicious and quick. Thanks to one of my readers I am now sharing the recipe I use all the time. Don't be afraid to add your own mix of veggies to the mix.

Blackened Chicken

2-3 Chicken breast chopped
Blackened seasoning *I usually use Tony Chachere's creole seasoning
Olive oil *2 cap fulls

Directions
On medium heat, pour olive oil in bottom of the pan and a couple splashes of water. Add seasoned chicken and sautee until chicken is cooked completely

Place cooked chicken to the side to later add to the sauce.

Alfredo Sauce

Ingredients

• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Directions

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in chopped parsley.




For the Alfredo noodles, follow the direction on the box.


When serving keep the noodles and sauce separate until ready to serve. I sometimes add mushrooms or green onions to my Alfredo as well. Enjoy!

Dry Rubbed Lemon Pepper Cornish Hen/ Baby Arugala salad

Cornish Hen... What is a Cornish Hen? I had to Google this one. I've been eating them for years and I have always wondered what is this little bird? It looks like a chicken, taste like a chicken, and yes it is simply just a young chicken. They are perfect in my opinion because its more convenient and more time efficient than cooking a whole chicken, and its less mess to clean up. So calm your fears.. it is just chicken.


Ingredients

1-2 Cornish hen (1 per person)
Lemon Pepper seasoning
Goya Adoba all purpose seasoning (optional but one of my favorite seasonings)
Garlic Powder
Olive Oil (about a cap full)
cayenne pepper if you like it spicy *

1.) Make sure after rinsing of Cornish Hen the insides are thrown away (kneck,gizzards etc)
2.) Cut the Hen directly down the center through the breast opening the chest cavity. This will be the side that lays flat in the cooking pan.
3.) Season the Hen on both sides to taste making sure you dry rub everything all over front and back
4.) Pour about a cap full of olive oil in a foil pan and baste the chicken front and back in the oil.
5.) Leaving the chicken face down in the pan, pour a little water to cover bottom and fold the sides of the foil around the hen making a little pocket. There should be very little to no gaps in this pocket. This little foil basket makes easy clean up.
6.) Leave the hen baking on 350 degrees for about 45min-1hr. The Hen should be tender and falling apart. Enjoy

p.s. notice I do not season the Hen with salt because Lemon Pepper is usually salty due to the acidity. Please use salt if required once the Hen is finished baking and you have had a chance to taste it.


Baby Arugala Salad

Baby Arugala is a type of lettuce but Baby spinach is just as good. In my salad I use:

cucumbers peeled diced and tossed in apple cider vinegar
Ocean Spray craisins
diced tomatoes
diced red onion
shredded cheese (monteray/colby, blue cheese, or feta)
Newman's own Raspberry Vinaigrette

Mix ingredients in a salad bowl and toss dressing with clean hands :)
garnish with a little salt and pepper!