Last weekend for mother’s day we had chocolate pancakes! Packed with pea protein powder, these pancakes were very satisfying and curbed every sweet craving. We topped these off with fresh strawberries, butter and honey
So shrimp, probably one of my personal favorite foods. I love spicy shrimp, coconut shrimp and fried shrimp, now before I go Forest Gump on you I will cut to this weeks GOT ( Game of Thrones ) dish which was a smoky Cajun seasoned lemon shrimp. Served with toasted baguettes to sop up all the yummy sauce.
Thank you for reading and leave a comment with your favorite shrimp recipe!
Last week for the Game of Thrones premier, we wanted to eat something special. Rather quickly, my brain went to European cuisine, and from there it only took about 30 seconds for me to blurt out beef wellington!
It had been years since I made a beef wellington and knew right away I would have to do some heavy substituting. The traditional recipe calls for both a goose liver pate and a mushroom duxelle. The pate and duxelle act as a barrier between the meat and puff pastry ensuring amazing flavor, juicy beef and cooked puff pastry.
Since we are ballin on a budget here at Mayari’s Voyage, and knowing that a barrier was still needed, yet unwilling to search for goose liver or spend a mini fortune, I raided my pantry and decided to use beans, butter, and rosemary.
I blended white beans, black beans, minced garlic and dried rosemary along with 1 stick of salted butter in the food processor. Spread this over the thawed puff pastry and enveloped the less than halfway cooked tenderloin. Read the image captions for further directions.
The official recipe will be posted to the from my notebook page in a few days. Until then readers, thank you much for reading, Cheers!
Rainy, cold Monday we are having in Massachusetts today, so I thought today would be a great day to share my creamy tomato basil soup recipe! This dish was made for a private chef client whom I made a 3 course meal for their anniversary. This soup was the first course but , can easily be made into a main course especially if served with a yummy grilled cheese.
To make this soup you will need:
24 oz crushed tomato
14 fresh basil leaves
16 oz of heavy cream( cashew or coconut milk are great alternatives)
3 celery stalks
1 large carrot
half of a yellow onion
half a stick of salted butter
salt and pepper to taste.
2 Large soup pots
2 dried bay leaves
Rough chop all vegetables
In a large soup pot, melt butter and sauté onions
Next add chopped carrot and celery, cover pot and sweat for about 5 mins.
Add in crushed tomato, and bay leaves. Season with salt and pepper simmer for 20 mins
Remove bay leaves and save for later
Pour soup into blender add a 1/4 cup of heavy cream and chopped basil leaves (or alternative)
Note you may need to do this in multiple steps so have a second soup pot ready to pour blended soup into.
Repeat step 6 until all of your soup is blended.
Return soup to burner, add in used bay leaves and cook on low for another 10 mins. Taste and season accordingly
Serve hot! Can be stored up to 4 days in refrigerator.
Today I would like to talk about a traditional middle eastern “croquette” called Kibbeh. It is a hearty dish packed with flavor, and pretty healthy not too mention very satisfying. This was made for a client who wanted to try something out of their comfort zone, nutrient dense and healthy!
Kibbeh is made with bulgur a common wheat variant used in countries like Pakistan, Armenia, India, Cyprus and more along the middle east and Mediterranean basin. The bulgur is soaked in water than combined with onions and warm spices such as cinnamon, cumin, clove, nutmeg and salt and pepper; finally choice of ground meat that is blended into a paste in a food processor. All the ingredients are mixed together formed into mini footballs and baked for 20 mins. Served with cherry tomato, arugula and tzatziki sauce.
If you know anyone who wants their meal prep to include international dishes that may be a little different I would Love to chat with them!
Recently I have had many orders of the classic chicken piccata. This dish is lemony and bright, perfect for bringing to a party or for dinner. It is pretty fast and can be done in about an hour. I decided to share the recipe with you!
Zest and cut lemons.
Slice chicken breast into thin pieces or save some time and buy already sliced chicken cutlets.
Season chicken with salt and pepper both sides
Pour 1 cup of flour into a bowl and season flour with salt and pepper
In a sauté pan pour about 1 tbsp on olive oil and a half tbsp (1/2tbsp) of butter. Turn heat to medium high.
Take the sliced chicken breast and coat both sides in flour.
Once the butter is melted and the oil butter mixture is hot (about 2 to 3 min) place chicken in the pan and cook for 4 mins on each side flipping only once.
Repeat this step until all the chicken is cooked adding more olive oil and butter between cooking raw chicken.
Once completed cooking the chicken, add about 2 to 4tbsp of flour to the hot pan and make a roux. Make sure the flour soaks up all the oil and butter from the pan.
Using a whisk, slowly add in 1 ½ cups of chicken stock.
Let cook for about 2 mins
Next add in 1 cup of white wine and the juice of 2 lemons.
Cook for about 3 mins
Add in capers and a handful of chopped parsley and cook for another 2 mins.
Finally, pour sauce over chicken and garnish with parsley and lemon zest.
Serve hot. With your choice of rice, pasta, or even potato.
It’s Christmas Eve, and if you are like me, you may have committed yourself to making treats for people for the fast approaching festive season and probably do not have time to get to the store and buy ingredients. No problem I’ve got you covered. You know that box of cake mix by either good ol’ Betty crocker or sir Duncan that is sitting in your pantry? Well guess what you can make cookies out of that! Amazing right!
To turn this box into fresh yummy cookies all you need to do is disregard those instructions on the back and use these.
1/2 cup of oil
ANNND blend until the batter is thick and moldable usually about 3 mins on medium speed if you are using a hand blender. Bake at 375 for 6 to 9 min.