Hoppin John - my version

Quantities are based on having two links of smoky sausage and a can of black beans. 

Chop up the trinity:  a stalk of celery, a carrot and a small onion. I like to include a half of a red and green pepper.

Sauté in a turn of EVO. After four to five minutes add some garlic, salt, pepper and a pinch of thyme. 

Stir in a cup of rice and sauté for another three or four minutes

Add two plus cups of chicken stock, a can of drained black beans and the chopped up sausage. It should be pretty soupy at this point. If not, add more stock. 

Bring to a boil then lower to a simmer; cover. 

Check after 10 minutes and add additional stock if necessary (you are cooking rice at this point.). Continue to simmer until rice is ready - another 10 minutes at least. 

Serve with buttered bread and some sliced scallions.

Salmon

 

1. Preheat the oven to 425 degrees.
2. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
3. In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Chicken with Mushrooms in a creamy sauce

https://www.recipetineats.com/chicken-breast-in-creamy-mushroom-sauce/

PARMESAN-HERB SALMON

Just about any herbs go well with salmon. For this herb-crusted salmon recipe, I used fresh dill, parsley, basil, and chives. Thyme, rosemary, and tarragon would also be good. To make the topping, combine the herbs with minced garlic, grated parmesan cheese, and light mayo.

HOW TO BAKE PARMESAN-HERB SALMON

1. Place the salmon skin-side down on a lined baking sheet, and cover it with another piece of parchment paper or foil.
2. Partially bake the salmon for 8 minutes at 425°F and then remove it from the oven.
3. Top the fish with the parmesan-herb mixture and return the uncovered tray to the oven for about 15 to 18 minutes depending on the thickness of the fish. The salmon is done when its internal temperature is 135F, the top has browned, and the filet easily flakes with a fork.

Chicken Thighs

The first secret to crispy chicken skin is drying the skin of the chicken well with paper towels to remove all the moisture you can.

The second secret is cooking the chicken at a higher heat, which naturally will result in a darker, crispier skin. 

The third one is using baking powder.

Start by stirring together the seasoning blend made with onion powder, garlic powder, smoked paprika, dried oregano and baking powder. Dry the chicken well with paper towels, season with salt and black pepper, and sprinkle the seasoning all over the chicken. Drizzle with a little olive oil and bake until crunchy and golden brown.

Prep Time: 5 minutes
Cook Time: 30 to 40 minutes @ 400. (60 @ 350)
Total Time: 35 to 45 minutes 
Servings: 4

Ingredients

• 4 - 6 bone-in chicken thighs (or your favorite chicken pieces)
• olive oil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1/2 teaspoon baking powder

Shrimp Fettuccine Alfredo

 

Spaghetti Aglio e Olio

 10 cloves garlic, sliced thin

1/3 cup extra-virgin olive oil

12 - 15 stems fresh parsley leaves, rough chopped
1 pound spaghetti or other long pasta
1/2 - 1 teaspoon crushed red pepper flakes, plus more for garnish
1 cup freshly grated Parmesan, plus additional for serving

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and cook the pasta according to the manufactures directions. Set aside 1 1/2 cups of the pasta cooking liquid before you drain the pasta.
2. Heat the olive oil over medium-low heat in a large sauté pan (large enough to hold and toss the pasta). Add the garlic and cook for 2 to 3 minutes, stirring frequently, until the garlic begins to turn golden on its edges. Don't overcook it. Garlic will burn quickly. Add the crushed red pepper flakes and cook for an additional 30 seconds.
3. Carefully add the reserved cooking liquid to the garlic and oil. (Take caution, the oil will spatter slightly when the water hits the pan.) Lower the heat and simmer for about 5 additional minutes until the liquid is reduced by about a third and a sauce begins to form.
4. Add the drained pasta to the garlic sauce and toss. Remove from the heat. Add the chopped parsley and Parmesan. Toss well.
5. Allow the pasta to rest off the heat for about 5 minutes before serving so the sauce can be absorbed. Taste and adjust seasoning with pepper and Parmesan cheese. Serve more cheese on the side.