Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
arinade; discard marinade. Place steaks on grid over medium, ash-covered
enter one-fourth of mixture on each sheet of greased foil
side.
Brush the pitas on one side with water, then
Place a batch of shrimp on the hot skillet (avoid shrimp
-inch circles and place on a floured pizza peel. If
ook 4 to 6 minutes on each side or to your
ven or wide soup pot on high heat, pour in enough
In a large bown, using your hands or a wooden spoon, crumble meat. Mix in remaining ingredients until well blended. Form into 4 large burgers.
Grill on a barbecue, broil or pan fry, turning once until browned and cooked to your liking. Serve open faced on a half bun with lettuce, tomato, onion and aioli.
aramelized or golden.
Place on platter and sprinkle with black
Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
ry them.
Rub oil on kernels and place a couple
rate and grill chicken breasts on medium high heat for 6
ven-safe crocks or bowls on a baking sheet.
Fill
eat a cast iron skillet on medium-high heat until very
n a food processor; puree on high until finely crumbled.
rust is crisp and brown on the bottom and the cheese
entilated area. Remove and place on paper towel to absorb excess
Mix all sauce ingredients together and refrigerate.
Mix together flour, cornmeal, blackened seasoning and kosher salt. Dip each oyster in the eggs, then into the flour mixture. Allow to sit while heating the oil.
Heat 1/2 inch oil in a cast iron skillet until almost smoking. Without crowding or touching, fry on both sides until golden. Remove to a platter covered in paper towels to drain.
Serve with a side of sauce and a lemon wedge to garnish.
Spread the chips out on a cookie sheet or 9X13\" pan. Sprinkle with the seasoning, Gently stir and coat all chips lightly.
You can also open the bag, sprinkle the seasoning in onto the chips, fold the top back closed (tightly) and turn the back upside-down and right-side up again, gently till all chips are coated. If you do this, invert the bag at least 20 times to get a good even coating.