Phat Chef

And today we will be traveling to Jamaica! I feel like that's what this should be, a traveling food blog. Except I don't travel, I just make food from everywhere. Anyways, I made this with red beans and rice with sausage and I bought a Fischer and Wieser  pineapple habanero sauce from H.E.B (local Texas grocery store). Jerk Chicken with Red Beans & Rice Ingredients: 2tsp coriander seeds 2tsp onion powder 2tsp garlic powder 2tsp allspice berries 2tsp ground ginger 2tsp dried thyme 2tsp black peppercorns 2tsp ground cinnamon 2tsp granulated white sugar 1tsp nutmeg 1 Clove, whole 1 tsp habanero chili powder or cayenne  1/2 lime, juiced 1/4 C oil 4 leg quarters salt, as needed to taste Zatarans: Red Beans and Rice with Sausage Fischer and Wieser: Roasted Pineapple Habanero Sauce Directions: Combine all spiced and grind in a coffee grinder. If you don't have one a mortar and pestle, a food processor, or even a Ziploc baggie and a roll

I was never a huge mushroom fan until I was tricked into eating them by the older sister of a friend. Needless to say I don't quite trust her when it comes to food anymore. Regardless, I made these sometime last year and shared them with my neighbor because she's the only person near me that eats mushrooms and she enjoyed them WAY more than I did, although I did think they were pretty damn good. So here we go... Stuffed Mushrooms Ingredients: 4 portobello mushrooms, or 12 large white mushrooms 1 small red bell pepper 1/4 medium onion, minced (not 1/4 C but 1/4 of the whole onion) 2 green onions, minced 1 garlic clove, minced 2 bacon strips, diced 1 oz cream cheese 2 TBSP bread crumbs 2 TBSP shredded mozzarella garlic and onion powder, to taste salt and pepper to taste Directions: Preheat oven to 400 F Clean mushrooms and separate caps from stems. Place mushrooms caps on baking sheet, stem side down. Brush with oil and season with salt and pep

As far as sides go this is one of my favorites. I can't tell you what it goes with aside from like chicken or whatever. Just know it's super great and it tastes great. I threw this together a few years ago because I needed a side dish to bring to a potluck and it killed! Creamy Southwestern Corn Ingredients: 3 TBSP butter 2 C fresh corn or 1 (16 oz) pkg frozen corn 4-6 oz cream cheese, room temp. 1 tomato, chopped 1 TBSP lime juice 1/4 C tomato, diced 1/4 C green bell pepper, diced 1/4 C red bell pepper, diced 1/4 C red onion, diced 1/2 C canned black beans, strained, rinsed, and dried 1 jalapeno, diced 1-2 tsp sugar fresh cilantro, chopped (or dried), to taste + some for garnish cumin, to taste chili powder, to taste paprika, to taste salt and pepper, to taste Directions: Melt butter in a large skillet and add corn, sugar, onions, jalapeno, tomato, beans, green and red pepper. Saute in butter.  Once veggies are softened, season and add cream

I'm going to start this off by being as honest as I can. I don't know the difference between a Spiced Apple Chutney or a Spiced Apple Jam. I'm a fraud. There you go. Now you know. Now, in keeping with the air of honesty, I think the difference is just that a chutney is spiced and has a more course texture while jams are...well...jams. I went to culinary school online, what do you want from me? What do you really expect? Lol Anyways, I've made this a LOT for my boyfriend because he's a HUGE fan or pork and what goes better with pork than apples. He pretty much has come to expect it when we have pork chops for dinner. Spiced Apple Chutney Ingredients: 2-3 large Granny Smith Apples, peeled and diced 3-5 strips of bacon 1/4 C diced onion 1 C brown sugar 2 tsp cinnamon 1 tsp lemon juice 1/4 tsp cayenne pepper salt and pepper to taste Directions: Dice bacon and brown in a pan Don't strain it, add onion to bacon and sweat down. Add apples,

Before you get to prejudging what I'm doing here by thinking "Wtf, Shelbs. Beef tips? Did culinary school teach you anything?" Why, YES! I'm so glad you asked. Culinary School taught me how to make some bomb ass beef tips so just...you know...sit back and read what I have here. It's not JUST beef tips. I'm actually including the sides in this so congratulations. Three recipes in one. YOU'RE WELCOME! Beef Tips with Garlic Mashed Potatoes and Honey Butter Glazed Carrots (See! Now you're interested, aren't you?) Ingredients: Beef Tips and Gravy 2 LBS cubed beef tips (or any other beef cut you'd like. I used a roast and cubed it myself.  4 TBSP butter 1 onion, sliced 2tsp garlic paste, or 1-2 fresh garlic cloves 2 C beef stock (or broth) 1/3 C dry red wine (I used a Cabernet Sauvignon. Doesn't have to be expensive. The one I used was like $3.00) 2 TBSP Worcestershire Sauce 2-3 sprigs of fresh rosemary  2-3 s

Greetings and salutations. This time we're going to make steak with a chimichurri sauce! I made the chimichurri two ways. The first way I blended it and used it as a marinade for my steaks and the second I just chopped everything up super fine and used it as a garnish/sauce for the finished steak. So without further ado... Chimichurri Marinated Ribeye Ingredients: (Ingredients have been doubled for both a marinade and a garnish) 8 oz flat leaf parsley 2 oz garlic 12 oz oil 4 oz red wine vinegar 1 oz lemon juice 1 oz red onion 2 tsp dried oregano 2 tbsp black 2 tbsp salt  Directions: Combine half of the ingredients excluding the oil to a blender or food processor. (I used a blender (actually a Nutribullet) and it came out so smooth). Blend or process until combined.  Slowly add half of the oil until it's smooth or at your desired consistency. For the garnish half of the chimichurri chop all ingredients up very fine and toss everything. EVERYTHI