T-Bone Steak with Cannabutter, Gorgonzola & Habanero

My son Toby and my hubby seared off these perfectly tender, juicy amazing t-bone steaks a few weeks ago which were promptly topped with a #cannabutter habanero gorgonzola compound butter. So yeah. CRAZY DELICIOUS

We served them with hassleback potatoes and steamed broccoli with sea salt

Totally awesome and still thinking about it a few weeks later. I’m thinking tomorrow night will be round two 😉

#cbdchef #tbone #steaksonsteaks #habanero #gorgonzola #compoundbutter #steak #whatsfordinner #dinneratmyhouse #nom #inthekitch #foodblogger #foodfotos #foodphotographer #foodpix #mmmmmmmm #chefsofinstagram #cheflife #chef #foodblog #foodculture #inthekitchen #recipeshare #wtf

 

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Chicken Meatballs with Parmesan and Baby Spinach

Thissss….
Hand Shaped Chicken, Baby Spinach and Parmesan Meatballs, Lightly Browned and then Finished in Oven and Served with a Jus Infused Parmesan Alfredo and Oversized Fettuccine Pasta
#Yaaaaasss🤩

And guess what? You can make this same dish #vegetarian by using smashed white beans instead of chicken breast. Holy Wiz Khalifa … experimenting with a little crossover ideas for a hybrid cookbook soon 😉 DM me for vegetarian prep!

Recipe: Meatballs
2.5 to 3 pounds white meat chicken ground
1/2 cup grated parm
1/2 cup bread crumb (with or without seasoning)
1.5 cups chopped fresh baby spinach
3 cloves rasped garlic
Zest half lemon
1 tsp red pepper flakes
Cracked black pepper
Salt
Incorporate all ingredients together and then PUT IN FREEZER while you make everything else. (Tip) this solidifies the chicken so it’s easier to shape the balls

Next- make alfredo sauce! I do mine without flour and use butter, heavy cream, nutmeg, parmesan, pinch salt and pepper

Dont forget to keep cream on a lower heat so it doesn’t separate *

Heat a LARGE sauce pan with 3 tablespoons olive oil and while heating oil-shape meatballs. Once your hand gets hot holding it over the oil it’s time! Add in meatballs and make sure NOT TO CROWD THE PAN! Brown on both sides and set aside. Repeat.
Once all meatballs are browned add back into pan and splash with approximately a cup of chicken stock- finish in 350 oven for 15 minutes

Remove from oven and let cool 5 minutes before pouring in alfredo sauce.
Serve over your favorite pasta and get ready to zen the heck out.
Nighty night!

#instaeats #ingredients #instachef #whatsfordinner #dinneratmyhouse #nom #inthekitch #foodblogger #foodfotos #foodphotographer #foodpix #mmmmmmmm #chefsofinstagram #cheflife #chef #foodblog #foodculture #chicken #recipeshare #chickenmeatballs #spinach #hybridcookbook #oliviagonzalezevents #dmme

Vegetarian Black Bean Chimi’s with Smashed Avocado and Pico

These Vegetarian Chimmi’s are Stuffed with Cilantro-Cumin Infused Black Beans and Cheddar Jack Cheese.

Drizzled with a Homemade Chili Ranchero Sauce, Fresh Guacamole and Pico de Gallo.
☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆

Superrrrrrrryummmmmyyy and So Bright and Filling. 😋

(1 large can or 3 cups cooked) Black beans are drained and added to a nice hot pan with olive oil, half toasted garlic and white onion.

Simmer beans until thick and most of the moisture removed. Add 1 tablespoon cumin, 1 teaspoon cayenne and salt to taste. I always add fresh chopped cilantro to brighten it up right at the end.

Soften oversized flour tortillas in the microwave for about 25 seconds and then fill each one with 3 tablespoons of black beans and your favorite cheese. Tuck in both sides and then roll up into a package. Set aside and fill remaining.

Meantime heat your favorite frying oil on med high heat until your hand above it gets hot. Add Chimichangas 2 or 3 at a time so you don’t crowd the pan and place seam side down. I usually spoon oil over the top and then flip once. Chimis’s should be golden in color and even on all sides.

Now its time to plate! We drizzled ours with homemade ranchero sauce, avocado and poco de gallo. I of course added lots of sour cream 😉

ENJOY!

#vegetarian #vegetarianrecipes #vegetarianchimmichanga #vegetariannight #instaeats #ingredients #instachef #whatsfordinner #dinneratmyhouse #nom #inthekitch #foodblogger #foodfotos #foodphotographer #foodpix #mmmmmmmm #chefsofinstagram #cheflife #chef #foodblog #foodculture #chimmichanga #mexican #latininspired #latinfood #southwestern #chile #porsabor #foodpix #inlacocina

Coastal Carrucho with Sea Salted Tostones

This recipe is one of my darling and sexy husbands recipes and a family favorite served as a fresh summer appetizer.  We buy our conch and other fresh seafood from The Oyster Co-OP in Orange Park Florida, which is a family owned local seafood spot that we just love. This recipe called for 1 pound of conch which we cook in the pressure cooker about 30 minutes until tender with a bay leaf and a pinch of sea salt. William chops up vidalia onions, red and green peppers, scotch bonnet peppers and garlic and marinates the conch overnight with the chopped veggies, white vinegar and citrus- adds chopped tomato and Spanish olives and into the fridge it goes. Day of he fries up the BEST tostones and then we top them with this bright and briney deliciousness.

#tostones #carrucho #tapas #appetizers #chonch

Spanish Style Shrimp Tapas with Baguette

Oh man oh man oh man…. This Tapas dish is a Spanish Style noshing comal filled with garlicky buttery lemony goodness. These Mayport shrimp were tossed with smoked paprika, lemons, sea salt and cracked pepper and drizzled with copious amounts of toasted garlic butter, dehydrated and sundried chili de arbol and parsley.
Roasted for about 8 minutes in the oven and served in the comal with baguette wheels.
F☆ck that’s good 😋😋😋

We dredged up the buttery sauce from the pan and topped with the shrimp and parsley and we were in seafood heaven! This would also be good tossed with pasta or layered over a nice creamy risotto.

#tapas #appetizers #spanishtapas #spanishshrimp #camaronesdeajo #camarones #shrimp #latininspired #instaeats #ingredients #instachef #whatsfordinner #dinneratmyhouse #nom #inthekitch #foodblogger #foodfotos #foodphotographer #foodpix #mmmmmmmm #chefsofinstagram #cheflife #chef #foodblog #foodculture #mayportshrimp #nosh #comal