(SM)- Easy to make, quick and tasty. You can find the Southwestern Salmon Burger at Publix already prepared. All you have to do is cook it.
Cooking Directions: Heat pan, put a small amount of garlic and herbs butter in pan, fry burger 3 mins on each side.
Season and Sautee shrimp and then season and wilt down your spinach. Eat up! Only about 500 calories with the use of butter.
Southwestern Salmon Burger
Garlic and Herb Butter
Salt and Pepper
(SL)- I’ve always wanted to try one of these after seeing it on the Food Network and never realized it was so easy to make.
Ingredients: 4 eggs (or however many you want to make), flour, Italian bread crumbs, vegetable oil, salt and pepper.
- Soft Boil your eggs for 5-6 minutes, take the eggs out and put them in ice water for about 10-15 mins to cool them all the way down.
- Take 2 cups of Italian Bread Crumbs, 1 egg and 1 cup of flour put all three in separate bowls.
- Peel egg place in flour, egg wash and then Italian Bread Crumbs, place back in egg wash and then Italian Bread Crumbs for thick crust.
- In a small sauce pot, heat 4 cups of oil
- put egg in hot grease for about 20-30 seconds, rotate to get full egg fried
Repeat for as many eggs as you have, add another egg or bread crumbs if needed and Voila!
(SL) – On this Episode of SytonniaLIVE the TV Series Bianca Haly joined me at the desk to talk about Dylann Roof’s trial, Donald Trump’s approaching presidency and more in our top headlines. We also talked about the latest Hollywood gossip and the royal romance that’s heating up between Meghan Markel and Prince Harry. But did you know that the Queen of England was once black? Check it out!
2 tablespoons olive oil
1 pound chicken (chicken breast or tenders)
1 teaspoon paprika
1 teaspoon Italian seasoning (thyme, oregano, basil – combined)
5 medium tomatoes, chopped in large cubes
1 cup cooked spinach
5 garlic cloves, minced
1/4 (maximum 1/2 teaspoon) crushed red pepper flakes
6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED
1 and 1/3 cups half and half
1 and 1/3 cups Parmesan cheese, shredded 10 oz
penne pasta (for gluten-free version, use gluten-free brown-rice penne, such as Tinkyada)
1/2 cup Parmesan cheese, grated,
NOTE:WHAT IS HALF AND HALF?Half and half is the US milk product that combines half milk half heavy cream (whipping cream) to form a lighter cream (unlike heavy cream). You can easily make it yourself by combining half milk and half heavy or whipping cream. If you live in the UK, half and half would be the equivalent of single cream. Alternatively, you can mix half double cream and half regular milk (if you live in the UK).
In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot.
Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat).
Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese – immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes).
Then, immediately remove from heat.
Season with more crushed red pepper and salt, if needed.
In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.Add pasta to the skillet with the sauce.
Add remaining half of bacon (cooked and drained of fat).
Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips.
To serve, top the pasta with chicken strips and grated Parmesan cheese.
NOTE: Based on numerous comments, I have corrected the amount of crushed red pepper flakes from 1 tablespoon to 1/4, maximum 1/2 teaspoon. Also, as I was correcting this, I realized that my recipe originally said “crushed red pepper”, and it should’ve said “crushed red pepper FLAKES”.
(SL ) – On Episode 4 of SytonniaLIVE Burke Ramsey is suing CBS for implying he killed his sister JonBenet Ramsey, The Latest in Charlotte, The latest in the Brangelina Split, Is Glenn Rice Broke, Gabourey Sidebe weight loss, Interview with Judge Lauren Lake and Atlanta Hawks Preview with Coach Mike Budenholzer and Dwight Howard
(SL) – All he wanted was some lemon pepper wings, but Green Bay Packers Tight End Jared Cook got much more than that. The football player found a cooked decapitated chicken’s head in his order.
In a follow-up tweet Cook wrote: ‘tongue, eyes, and beak all present. With extra seasoning.’
The incident occurred at a Buffalo Wild Wings restaurant in Ashwaubenon, Wisconsin. The restaurant responded to the stomach-churning photo: ‘Buffalo Wild Wings takes food preparation, service and quality extremely seriously and we are looking into this situation.
‘We’ve reached out to Jared Cook and our suppliers for more information,’ they wrote in a statement.
No excuse. This is nasty and a bit creepy. I love chicken and this has completely turned me into a vegetarian.
(SL) – I love good food. We all do :). Eddie Forbes has been perfecting his craft for awhile and his food makes my mouth water. I plan on sharing several recipes with you guys, but I thought we would start with his famous Crab Cakes! Too bad the screen isn’t a scratch-n-sniff..but you can try to whip some up for yourself! INGREDIENTS:
16 oz Lump crab meat
Table spoon of mayo
2 table spoons of black pepper
Table spoon of finely chopped parsley
Half a table spoon of thyme
Half a table spoon of sea salt
1/4 cup of seasoned bread crumbsPREPARATION:
Mix mayo and egg Add dry ingredients not including bread crumbs
Gently toss lump crab meat with mixture
Add bread crumbs and toss with crab meat.
COOKING INSTRUCTIONS: Place in the refrigerator for 15 minutes. Remove from refrigerator. Form crab cakes place on baking sheet and place in oven at 425 for 10 to 15 minutes. Remove, serve with a butter garlic sauce and enjoy!
(SL) – I don’t know one person that doesn’t love Salmon and there are so many ways to cook it. I found this great recipe on bread and sniff it! Try it out!
Salmon with Lime Hollandaise and Asparagus
4 x 200 gram pieces of salmon
A bunch of asparagus
2 egg yolks
100 grams of butter
2 tbsp of Lime juice
1. Preheat a frying pan with a small amount of oil.
2. Season the Salmon with salt and paper and place in the pan skin side down for 3 – 4 minutes depending on the thickness of the salmon. Flip over and cook until it has reached your liking. Set aside.
3. In a shallow saucepan of boiling salted water, drop the trimmed asparagus and cook for 1 minute, drain and set aside.
4. Whisk the eggs yolks with tbsp of water in a heatproof bowl.
5. Take a medium sized pot of boling water and the place bowl on top of the water making sure that the bowl does not touch the water.
6. Whisk the yolk until it doubles in size and changes to a lighter colour. Place small pieces of the butter into the mixture until it combines. Continue until all the butter has been added and then remove from the heat.
7. Add the lime juice and combine.
8. Layer the asparagus and then the Salmon on a plate and pour over the hollandaise. Add cracked pepper, serve and enjoy!
(SL) – I don’t know about you, but when I was 7-years old I was running through country fields and playing with barbie dolls. The closest platform I had for a career choice was dance class, cheerleading and Girl Scouts.
However, I didn’t quite turn those extra curricular activities into business ventures like this kid sensation.
Meet Te’Lario. The 7-year old entrepreneur who recently gave Steve Harvey a run for his money and business when he made an appearance on Steve’s Act Like A Success segment, the JR. Edition.
Te’Lario is a mushroom farmer who has turned his basement and spare room into an in-house farm space.
Yes, at 7-years old he has mastered growing shiitake and oyster mushrooms.
As the baby genius explains, his interest was piqued after growing cat grass and basil in his Cub Scout troop.
From there, he wanted to cultivate something else and when his parents asked him what could he sustain during the winter months, he said mushrooms.
Why? Because they can sprout in the dark, of course.
And…they’re full of Vitamin D! Did you know that?
lol What an amazing and beautiful little boy and when he gives Steve his business plan….priceless! Hey, kid! I love mushrooms too!
Watch the creator/owner of Tiger Mushroom Farms explain to Steve how his business blossomed from one single mushroom growing kit!