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My adventure's in feeding my family

Jamaican Beef Tacos With Tropical Slaw August 26, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

It’s summer, I have some ground beef in the freezer and some extra taco shells to use. Fruit is super fresh this time of year so I opt to throw this recipe together. Nothing earth shattering but it was a nice variation on the normal.


For the Slaw:

  • 1/2 cup diced mango (from about 1 large mango, pitted and skinned)
  • 1/2 cup diced fresh pineapple (from 1 pineapple, cored and skinned)
  • 1/2 cup diced red onion (from 1 medium red onion)
  • 3 small radishes, thinly sliced
  • 1/3 cup fresh cilantro leaves and tender stems
  • 2/3 cup thinly sliced red cabbage (from 1 head red cabbage)
  • 1 1/2 tablespoons fresh juice from 2 limes
  • 1/4 teaspoon sugar
  • Kosher salt, for seasoning

For the Beef Filling:

  • 1 tablespoon vegetable or canola oil
  • 4 scallions, white and light green parts only, thinly sliced
  • 1 small yellow onion, finely chopped
  • 4 medium cloves garlic, minced
  • 1/2 or 1 Scotch bonnet pepper, seeded and minced, or Scotch bonnet hot sauce, to taste (see note above)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon allspice
  • 1 teaspoon Jamaican curry powder
  • 1 teaspoon dried thyme
  • 1 pound ground beef
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 teaspoon sugar

For the Tortillas:

  • 1 1/2 tablespoons vegetable or canola oil
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon Jamaican curry powder
  • 10 small flour tortillas




For the Slaw: In a large bowl, toss together mango, pineapple, red onion, radish, cilantro, cabbage, lime juice, and sugar. Season with salt and refrigerate until ready to use.


For the Beef Filling: Heat oil in a large skillet over medium-high heat until shimmering. Add scallions, yellow onion, garlic, and Scotch bonnet pepper or hot sauce. Cook, stirring occasionally, until the onions are softened and translucent, about 4 minutes. Add paprika, allspice, Jamaican curry powder, and dried thyme, and stir to combine.


Add ground beef, breaking up any large chunks as you stir. When the beef is just beginning to brown, pour in just enough water to cover the meat and add salt, pepper, and sugar.


Bring the beef to a boil, then reduce to a gentle simmer. Simmer until mixture is saucy and the meat is fully cooked through, 25–30 minutes. Season with salt and pepper.


Meanwhile, for the Tortillas: In a small bowl, combine oil, turmeric, and Jamaican curry powder. Stir well. Working on a baking sheet, brush oil onto both sides of each tortilla. (Turmeric can stain skin and plastic, so wear latex gloves and avoid drips and spills on surfaces that can stain.)


Working one at a time, cook tortillas in a skillet over moderate heat until oil is absorbed and tortillas are slightly crisp but still pliable, about 2 minutes per side; turmeric won’t stain once fully cooked into tortillas. Transfer tortillas to a baking sheet and cover with a clean dish towel to keep warm.


Fill tortillas with spiced beef and top with pineapple-mango slaw. Serve warm.

Moroccan Salmon with Nectarine Couscous August 24, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I’ve been big on moroccan seasoning lately so it’s no surprise that I came across a recipe with salmon. I recommend you use a firmer nectarine so there is a bit more variation in texture.


  • 1 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp sea salt, divided
  • 4 4-oz boneless salmon fillets, skin on
  • High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil), as needed
  • 1/2 cup whole-wheat couscous
  • 2 green onions, chopped
  • 1/2 yellow bell pepper, diced
  • 1 oz pine nuts, toasted
  • 1/2 cup diced nectarine




In a small bowl, combine paprika, cumin, ginger, cardamom, black pepper and 1/4 tsp salt. Sprinkle evenly on all sides of salmon, pressing mixture into flesh to adhere.

Heat a grill pan on medium-high and lightly brush with cooking oil. Add salmon, skin side up, and cook for 2 minutes. Turn and cook, skin side down, until salmon is opaque throughout, about 5 more minutes.

Meanwhile, in a small saucepan, bring 3/4 cup water to boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with fork and stir in onions, bell pepper, nuts, nectarine and remaining 1/4 tsp salt. Divide salmon and couscous mixture among serving plates.



Simple Turkey Burgers August 22, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

So this pin was originally all over pinterest and the title was “Simple Yet Tasty Turkey Burgers” I took out the tasty because they were bland. It called for way too much parsley and not enough other seasoning.



  • 1 lb. ground turkey meat (prefer thigh meat)
  • 1 medium red onion, finely chopped
  • 1/2 cup fresh parsley, minced
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • cheese (optional)




Mix ingredients together and form 4-6 patties. Grill on medium heat for 7 minutes a side. 2 minutes before burgers are done, place a slice of cheese (optional) on each patty. Serve hot.



Mustard-Broiled Salmon With New Potato Salad August 20, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I was intimidated by the thought on raw fennel because I am not big on the licorice taste it has but it actually worked really well in this recipe. I only made a small batch since the hubs is back off his salmon kick but it was simple and tasty.


  • 1 1/2 pounds new potatoes
  • kosher salt and black pepper
  • 3/4 cup crème fraîche or sour cream
  • 2 tablespoons fresh lemon juice
  • 1 small fennel bulb, thinly sliced
  • 4 6-ounce salmon fillets, skin removed
  • 3 tablespoons Dijon mustard
  • 1/4 cup fresh dill, chopped



Adjust oven rack to 6 inches below heat source. Heat broiler.

Place the potatoes in a pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water, then cut into quarters.

Meanwhile, in a bowl, combine the crème fraîche, 1 tablespoon lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the potatoes and fennel.

Place the salmon on a parchment- or foil-lined baking sheet. In a bowl, combine the mustard and remaining lemon juice. Spread over the top of the salmon.

Broil the salmon until it is the same color throughout, 6 to 8 minutes, depending on the thickness.

Divide the salmon and salad among individual plates and sprinkle with the dill.



Pan-Roasted Chicken With Lemon-Garlic Green Beans August 18, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Let me start with saying that all the flavors for this recipe are tasty but there are a few cooking tips that you need to know. 1. Cut your potatoes small or the green beans and chicken will be overdone by the time they finish. 2. If you are using boneless, skinless chicken breasts like I did, start them half way through.


  • 6 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)



Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.



Orange Salmon with Asparagus August 16, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Oh my gosh this recipe rocked. It was super super super simple yet oh so flavorful. Make sure to pour the extra liquid over the salmon, asparagus and side (I made quinoa).


  • Zest 1 orange
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup ow-sodium soy sauce
  • 2 tsp grated ginger
  • 4 6-oz boneless, skinless salmon fillets
  • 16 asparagus spears, trimmed




Preheat oven to 400°F. In a small bowl, whisk together orange zest, juice, soy sauce and ginger; set aside.

Cut 4 large pieces of parchment paper and place 1 salmon fillet onto each piece. Divide asparagus spears evenly among pieces of parchment, topping fillets. Pour orange-soy marinade over each fillet and, working with 1 piece of parchment at a time, wrap fillets in parchment paper. Bring top and bottom edges of parchment together. Pinch both parchment edges together at top and fold down in 1/2-inch sections, towards fillet. Fold each side of parchment in towards fillet in 1/2-inch sections.

Place parchment packets onto a baking sheet and bake for 15 minutes, or until salmon is solid and firm and asparagus is cooked through but al dente.



Pappardelle With Beef and Mushroom Ragù August 14, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

The hubs was going to be gone for a night so I busted out this recipe because it is loaded with mushrooms. I had a giant roast that I split between three entrees. The sauce was great and even better reheated for lunch.


  • 2 tablespoons olive oil
  • 1 pound beef chuck, cut into 1-inch pieces
  • kosher salt and black pepper
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 4 garlic cloves, smashed
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon tomato paste
  • 2 cups low-sodium chicken broth
  • 1 15-ounce can crushed tomatoes
  • 1 pound assorted mushrooms (such as button, cremini, and shiitake), sliced
  • 12 ounces pappardelle or fettuccine
  • 1/2 cup grated Parmesan (2 ounces), plus more for serving



Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.

Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.

Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally, until the beef is fork-tender, 60 to 75 minutes.

Add the mushrooms to the saucepan and cook, covered, stirring occasionally, until tender, 10 to 12 minutes more. If the sauce is too thin, simmer, uncovered, until thickened to the desired consistency.

Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragù and Parmesan and toss. Serve with additional Parmesan.




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