Chicken potato Gumbo

CHICKEN AND POTATOE GUMBO
Ingredients
1kg Chicken
A handful of bell peppers
1/2 an Onion
Spices:1tsp Curry.1 tsp of Thyme.2 knorr seasoning
1 tbs Salt
3 Potatoe
1/2 cup Flour(for thickening)
2 Habanero peppers

Procedure
.Clean up your chicken
.Cut up chicken and put in a clean pot and allow to boil and bring out its juice.
.Blend onions and habanero pepper and add to boiling chicken.
.Add your spices and salt to taste and allow chicken to cook for some minutes(time is determined on the type of chicken you’re using)
.Slice bell peppers and set aside.
.Peel Potatoes,wash and add to the chicken.
.When chicken and potatoe are tender,add sliced bell peppers,mix flour with water and add to chicken.Let food simmer taste for salt and spices add a little bit more if need be then voilaa…Food is readyyyy!
Dish food and Bon appetitè!!!

Shake Shack-Style Burgers

Ingredients

• 1/3 cup mayonnaise
• 2 teaspoons ketchup
• 1 teaspoon yellow mustard
• 2 dill pickle chips, plus 1 teaspoon brine
• Pinch of sugar
• Pinch of cayenne pepper
• 1 pound ground beef chuck (80% lean)
• 2 tablespoons unsalted butter
• 4 potato hamburger buns
• 1 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper
• 4 slices American cheese
• 8 thin slices plum tomatoes
• 4 lettuce leaves

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Directions

Puree the mayonnaise, ketchup, mustard, pickles and brine, sugar and cayenne in a mini food processor or blender until smooth. Transfer to a small bowl and refrigerate until ready to serve.

Form the beef into 4 pucks, about 2 inches wide and 1 1/2 inches thick. Refrigerate 20 to 30 minutes.

Melt the butter on a griddle or large skillet over medium heat. Open the buns and place open-side down on the griddle. Cook until lightly toasted, about 2 minutes. Remove to a plate.

Wipe off the griddle. Increase the heat to medium high and brush with the vegetable oil. Working in two batches, transfer the patties to the griddle, about 3 inches apart, and press firmly with a large spatula (or two small spatulas) to flatten into very thin patties. Cook, pressing the edges of the patties, about 20 seconds. Season each patty generously with salt and black pepper. Continue cooking until the edges are crisp and the beef is browned, 1 to 1 1/2 more minutes. Flip the patties; season with more salt and black pepper and top each with 1 cheese slice. Continue cooking until the cheese melts around the edges and the burger is cooked through, about 1 more minute.

Spread the mayonnaise sauce on the bun tops. Serve the patties on the buns with the tomatoes and lettuce.

White Castle-Style Sliders

Ingredients

• 1 onion, finely chopped
• 10 ounces ground beef chuck (80% lean)
• 1 teaspoon onion powder
• Kosher salt and freshly ground pepper
• 1 tablespoon unsalted butter, cut into pieces
• 8 slider buns, split
• 8 thin dill pickle chips

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Directions

Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.

Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-

Grilled Lamb Chops

Ingredients

• 2 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pinch cayenne pepper
• Coarse sea salt
• 2 tablespoons extra-virgin olive oil
• 6 lamb chops, about 3/4-inch thick

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Directions

Watch how to make this recipe.

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Recipe courtesy of Giada De Laurentiis

Cheese Stuffed Burgers

Ingredients

Burgers:

• 2 pounds ground beef 
• 1 teaspoon salt 
• 1/2 teaspoon pepper 

Cheese Options: 

• 8 ounces blue cheese, cut into 1-inch cubes 
• 8 ounces Pimiento Cheese Spread, recipe follows 
• 8 ounces mozzarella, cut into 1-inch cubes 
• 4 hamburger buns 

Serving Options:

• Lettuce
• Sliced tomatoes
• Grilled sweet onions
• Sliced pickles

Pimiento Cheese Spread:

• Two 7-ounce jars canned, sliced pimientos, drained 
• Three 10-ounce bricks sharp Cheddar, finely grated 
• 1 cup mayonnaise

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Directions

Watch how to make this recipe.

Serving Options:

Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.

Pimiento Cheese Spread:

Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

Nigerian Salads

What you find below is a plate of vegie salad, it looks delicious rigNigerian Salads

• Medium size cabbage
• 4 medium size carrot
• lettuce leaves

Nigerian Tomato stew

Ingredients For Making Nigerian Tomato stew (like I always assert, these ingredients could be doubled or reduced depending on the number of people you are looking to feed and their stomach size).

Ingredients (6-8 Persons)

2kg Meat of choice (fresh chicken or beef)Ground tomatoes – 1500ml
Ground Fresh Red Pepper – 50-100ml
1 cup of sliced onions
Teaspoon of ground nutmeg
teaspoon each of curry and thyme
teaspoon of delice or “onga stew”.
Vegetable (optional)
Vegetable/groundnut oil – 300ml
3 cubes of knorr or maggi
Crayfish – 2 spoons (optional)
Salt to taste.

Wash the tomatoes and blend alongside the fresh pepper, also blend the crayfish alongside the nutmeg seed (1).

coconut rice

What you see is a simple coconut rice, super delicious. The only difference between the usual jollof rice and this is the use of cocoanut milk; it changes the taste and impairs the color slightly.

There are actually different recipe, some don’t use tomatoes, I have another recipe in the rice book that is called buttered coconut rice, it’s to die for. 😆 😀