Check out my latest short for a video of me using my awesome Jalapeño 🌶️ Hack!!
Jalapeño 🌶️ Hack
Some like it hot and some do not! Here’s my favorite jalapeño hack for those who like things more on the mild side 😊
1. Cut the stem off of the top of the jalapeño pepper. 2. Roll the pepper against a hard surface. 3. Tap the open end of the jalapeño against a countertop or cutting board and watch the seeds fall out!
Note: If you have disposable gloves, wear them to avoid getting stuck with jalapeño fingers!! If you don’t have gloves, squeeze lemon juice on your hands and scrub after thoroughly with soap and water.
3lbs small red-skinned new potatoes, well-scrubbed & trimmed ¼ cup apple cider vinegar ¼ cup cold-pressed extra-virgin olive oil 1½ teaspoons salt Freshly ground black pepper 1 cup finely chopped celery 1 cup finely chopped scallions ¼ cup chopped drained cornichons (French gherkins) ¼ cup finely chopped fresh dill 2 tablespoons finely chopped fresh tarragon 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped flat-leaf parsley
Set a steamer basket in a pot and add about 1 inch water. Set the pot over medium heat and bring to a simmer. Quarter the potatoes. Add the potatoes to the steamer basket, cover the pot and cook just until tender, about 15 minutes.
Transfer the potatoes to a large bowl. While they are still hot, drizzle them with the vinegar and then the oil. Add the salt and a generous grinding of pepper. Toss gently. Add the celery, scallions, cornichons, dill, tarragon, chives and parsley and toss again. The salad is best when served still slightly warm, but it can be cooled and refrigerated overnight if necessary. Return it to room temperature before serving.
Ingredients: - 1 lb ground chicken - 2 tbsp olive oil - 1 large onion, finely chopped - 3 garlic cloves, minced - 2 tsp taco seasoning - 1 tsp smoked paprika - 1 tsp cumin - 1 tsp oregano - 1 tsp onion powder - Salt & pepper to taste - 1/2 cup canned peeled tomatoes - 1 lime, juiced - 1/4 cup cilantro, chopped - 1 head lettuce, shredded - 1 cup cheese (cheddar or Mexican blend), shredded - Guacamole (prepared or homemade) - 8-12 taco shells or small tortillas
Let’s start with the filling: 1. Chop up one large onion. Then, mince three cloves of garlic. 2. Heat up two tablespoons of olive oil in a skillet on medium heat 3. Add the chopped onion and garlic, sautéing until softened, about 2-3 minutes. 4. Add the ground chicken to the skillet, breaking it apart with a spoon. As it’s cooking, add the taco seasoning, cumin, smokey paprika, onion powder, oregano, and, of course, salt and pepper. Mix it all together and cook until the chicken is no longer pink, about 5-7 minutes. 5. Add peeled, canned tomatoes to the skillet and mix well. 6. Add half of the lime juice into the skillet. 7. Chop up cilantro and add it to the skillet.
Assemble the Tacos: 1. If using taco shells, heat them in the oven according to the package instructions. If using tortillas, warm them on a skillet or directly over a gas flame for a few seconds on each side. 2. Place a spoonful of the chicken mixture into each taco shell or tortilla. 3. Top with shredded lettuce, diced tomato, shredded cheese, a dollop of guacamole, and additional cilantro and chopped onion, if you desire. 4. Squeeze the remaining lime juice over the tacos just before serving. 5. Serve it with limes and hot sauce for an extra kick!
My Drool-Worthy Pasta Primavera 🍝 (See my latest short!)
Ingredients: 1 pint baby bella mushrooms, sliced 🍄🟫 2 tablespoons butter 🧈 1 tablespoon olive oil 3-5 garlic cloves, sliced 🧄 10 cherry tomatoes, sliced in half 🍅 1 lb penne or fusilli pasta 1 cup pasta water 1 bunch asparagus, cut into thirds 6 ounces fresh/frozen English peas 🫛 2 tablespoons fresh oregano (or 1 teaspoon dried oregano) 🌿 3 tablespoons fresh basil 1/4 cup Parmigiano Reggiano, shaved 1 lemon, zest & juice 🍋 Salt and pepper 🧂
Instructions: 1. Bring a pot of salted water to a boil on medium heat. 2. Heat 2 tbsp butter and olive oil in a large sauté pan on high heat. Add mushrooms. 3. While the mushrooms are sautéing, add the pasta to the boiling water as per package instructions or until al dente. 4. Once mushrooms are nicely browned, add sliced garlic and let it sauté for one minute. 5. Add in a cup of pasta water and toss in the asparagus, tomatoes and peas. Let it all cook on high heat on top of the stove for 1-2 minutes. The asparagus and peas will turn bright green. 6. Add in the drained pasta, the parmigiana and the herbs. Toss it all together. 7. Finish off with lemon zest, lemon juice, salt and pepper. Drizzle with more olive oil if desired.
Cucumber, Feta & Tomato Salad with Crispy Chickpeas 🥗
Ingredients: 1 can of chickpeas Olive oil Smoky Paprika Salt & pepper 🧂 1 cucumber, chopped 🥒 8-10 cherry tomatoes, halved 🍅 1 medium-sized red onion, peeled, halved and sliced 🧅 3 tablespoons chopped fresh mint 3 tablespoons of chopped dill 5 ounces drained feta cheese, preferably Greek, crumbled Balsamic vinaigrette or dressing of your choice
For the chickpeas: Preheat oven to 375° Wash and strain the chickpeas and pour onto a baking sheet. Pat down with a paper towel to absorb the moisture. Pour olive oil on top of the chickpeas, followed by salt, pepper and paprika. Pop the baking sheet into the oven and bake until the chick peas are browned and crispy.
For the salad: Halve the cucumber (or two mini cucumbers) lengthwise. Angle-cut each half crosswise into ½-inch pieces. Halve the cherry tomatoes. Peel the onion, cut in half and slice. Finely chop the fresh spearmint and the dill. In a large bowl, combine the cucumber pieces, tomatoes, onion slices, mint, dill, the crispy chickpeas and your choice of dressing. (I recommend my balsamic vinaigrette recipe, which I shared last week, or just good old oil and vinegar.) Toss well. Season lightly with salt (the feta will be salty) and generously with pepper and toss again. Scatter the feta over the salad and serve immediately.
When in Florida… make the best key lime pie! PS. You don’t even have to use real key limes, regular limes are fine!
Crust: 3/4 cups crushed pretzels 🥨 (and more for garnish, about 6oz) 1/2 cup graham cracker crumbs 3 tablespoons brown sugar 5 tablespoons unsalted butter 🧈 (melted)
Filling: 8 egg yolks 🍳 8 teaspoons fresh lime zest 🍋🟩 1 cup fresh key lime juice 2 14oz can sweetened condensed milk 2 teaspoons of vanilla extract
Whipped Cream: 1 cup of heavy cream 1/4 cup powdered sugar 1/2 teaspoon vanilla extract Pinch of sea salt Crushed pretzels & lime twists for garnish
**I doubled this recipe for two pies!
Instructions: Crust: 1. Preheat oven to 325º F. 2. Start on the crust. In a food processor, pulse the pretzels until they resemble a sand-like texture. Add in graham cracker crumbs, brown sugar and melted butter. Pulse until combined. 3. Pour mixture into a 9-inch pie dish. 4. Press the mixture evenly over the bottom and up the sides. 5. Bake for 15-20 mins until lightly browned. 6. Remove and let it cool while you make the filling.
Filling: 1. Combine egg yolks and lime zest in a mixer. 2. Beat with the whisk attachment on medium low until light in color. 3. Mix in sweetened condensed milk, then the lime juice and vanilla extract. Set the filling aside until the crust cools. 4. Pour the filling into the crust. 5. Pop it into the oven for 17-20 mins. The filling should still have a little wiggle to it. Refrigerate for 4 hours.
Whipped Cream: 1. Combine heavy cream, a pinch of salt and vanilla in a bowl. Mix with whisk attachment on slow speed. 2. Continue mixing and add in the powdered sugar. Continue until small peaks form.
When ready to serve, dollop salted whipped cream around the edges of the pie and top with pretzel crumbs, lime twists and a sprinkle of flaked salt!
Pamela Morgan
Check out my latest short for a video of me using my awesome Jalapeño 🌶️ Hack!!
Jalapeño 🌶️ Hack
Some like it hot and some do not! Here’s my favorite jalapeño hack for those who like things more on the mild side 😊
1. Cut the stem off of the top of the jalapeño pepper.
2. Roll the pepper against a hard surface.
3. Tap the open end of the jalapeño against a countertop or cutting board and watch the seeds fall out!
Note: If you have disposable gloves, wear them to avoid getting stuck with jalapeño fingers!! If you don’t have gloves, squeeze lemon juice on your hands and scrub after thoroughly with soap and water.
#jalapeno #jalapenohack #lifehack #cooking
1 year ago | [YT] | 1
View 0 replies
Pamela Morgan
Garden Fresh Herbed New Potato Salad
Serves 6-8
3lbs small red-skinned new potatoes, well-scrubbed & trimmed
¼ cup apple cider vinegar
¼ cup cold-pressed extra-virgin olive oil
1½ teaspoons salt
Freshly ground black pepper
1 cup finely chopped celery
1 cup finely chopped scallions
¼ cup chopped drained cornichons
(French gherkins)
¼ cup finely chopped fresh dill
2 tablespoons finely chopped fresh tarragon
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped flat-leaf parsley
Set a steamer basket in a pot and add about 1 inch water. Set the pot over medium heat and bring to a simmer. Quarter the potatoes. Add the potatoes to the steamer basket, cover the pot and cook just until tender, about 15 minutes.
Transfer the potatoes to a large bowl. While they are still hot, drizzle them with the vinegar and then the oil. Add the salt and a generous grinding of pepper. Toss gently. Add the celery, scallions, cornichons, dill, tarragon, chives and parsley and toss again. The salad is best when served still slightly warm, but it can be cooled and refrigerated overnight if necessary. Return it to room temperature before serving.
#easter #easterbrunch #easterdinner #easterready #potatosalad #potato #salad #pamelamorgan #flavor #easterrecope #recipe #recipeoftheday #cooking #foodies #easymeal #easyrecipe #happyeaster #yum #foodlovers
1 year ago | [YT] | 2
View 0 replies
Pamela Morgan
Live Every Day Like It’s #tacotuesday !
Today, we’re making smoky chicken tacos 🌮
(Serves 4)
Ingredients:
- 1 lb ground chicken
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp taco seasoning
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp onion powder
- Salt & pepper to taste
- 1/2 cup canned peeled tomatoes
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1 head lettuce, shredded
- 1 cup cheese (cheddar or Mexican blend), shredded
- Guacamole (prepared or homemade)
- 8-12 taco shells or small tortillas
Let’s start with the filling:
1. Chop up one large onion. Then, mince three cloves of garlic.
2. Heat up two tablespoons of olive oil in a skillet on medium heat
3. Add the chopped onion and garlic, sautéing until softened, about 2-3 minutes.
4. Add the ground chicken to the skillet, breaking it apart with a spoon. As it’s cooking, add the taco seasoning, cumin, smokey paprika, onion powder, oregano, and, of course, salt and pepper. Mix it all together and cook until the chicken is no longer pink, about 5-7 minutes.
5. Add peeled, canned tomatoes to the skillet and mix well.
6. Add half of the lime juice into the skillet.
7. Chop up cilantro and add it to the skillet.
Assemble the Tacos:
1. If using taco shells, heat them in the oven according to the package instructions. If using tortillas, warm them on a skillet or directly over a gas flame for a few seconds on each side.
2. Place a spoonful of the chicken mixture into each taco shell or tortilla.
3. Top with shredded lettuce, diced tomato, shredded cheese, a dollop of guacamole, and additional cilantro and chopped onion, if you desire.
4. Squeeze the remaining lime juice over the tacos just before serving.
5. Serve it with limes and hot sauce for an extra kick!
¡Buen provecho!
1 year ago | [YT] | 1
View 0 replies
Pamela Morgan
My Drool-Worthy Pasta Primavera 🍝 (See my latest short!)
Ingredients:
1 pint baby bella mushrooms, sliced 🍄🟫
2 tablespoons butter 🧈
1 tablespoon olive oil
3-5 garlic cloves, sliced 🧄
10 cherry tomatoes, sliced in half 🍅
1 lb penne or fusilli pasta
1 cup pasta water
1 bunch asparagus, cut into thirds
6 ounces fresh/frozen English peas 🫛
2 tablespoons fresh oregano (or 1 teaspoon dried oregano) 🌿
3 tablespoons fresh basil
1/4 cup Parmigiano Reggiano, shaved
1 lemon, zest & juice 🍋
Salt and pepper 🧂
Instructions:
1. Bring a pot of salted water to a boil on medium heat.
2. Heat 2 tbsp butter and olive oil in a large sauté pan on high heat. Add mushrooms.
3. While the mushrooms are sautéing, add the pasta to the boiling water as per package instructions or until al dente.
4. Once mushrooms are nicely browned, add sliced garlic and let it sauté for one minute.
5. Add in a cup of pasta water and toss in the asparagus, tomatoes and peas. Let it all cook on high heat on top of the stove for 1-2 minutes. The asparagus and peas will turn bright green.
6. Add in the drained pasta, the parmigiana and the herbs. Toss it all together.
7. Finish off with lemon zest, lemon juice, salt and pepper. Drizzle with more olive oil if desired.
Blouse: @aliceandolivia
Earrings: Yelena NY Fashion
Belt: @moschino
1 year ago | [YT] | 2
View 0 replies
Pamela Morgan
Cucumber, Feta & Tomato Salad with Crispy Chickpeas 🥗
Ingredients:
1 can of chickpeas
Olive oil
Smoky Paprika
Salt & pepper 🧂
1 cucumber, chopped 🥒
8-10 cherry tomatoes, halved 🍅
1 medium-sized red onion, peeled, halved and sliced 🧅
3 tablespoons chopped fresh mint
3 tablespoons of chopped dill
5 ounces drained feta cheese, preferably Greek, crumbled
Balsamic vinaigrette or dressing of your choice
For the chickpeas:
Preheat oven to 375°
Wash and strain the chickpeas and pour onto a baking sheet. Pat down with a paper towel to absorb the moisture.
Pour olive oil on top of the chickpeas, followed by salt, pepper and paprika. Pop the baking sheet into the oven and bake until the chick peas are browned and crispy.
For the salad:
Halve the cucumber (or two mini cucumbers) lengthwise. Angle-cut each half crosswise into ½-inch pieces.
Halve the cherry tomatoes.
Peel the onion, cut in half and slice.
Finely chop the fresh spearmint and the dill.
In a large bowl, combine the cucumber pieces, tomatoes, onion slices, mint, dill, the crispy chickpeas and your choice of dressing. (I recommend my balsamic vinaigrette recipe, which I shared last week, or just good old oil and vinegar.) Toss well.
Season lightly with salt (the feta will be salty) and generously with pepper and toss again.
Scatter the feta over the salad and serve immediately.
youtube.com/shorts/pwNxUL9BB0...
1 year ago (edited) | [YT] | 1
View 0 replies
Pamela Morgan
🍋🟩 Key Lime Pie with a Salted, Sweet Crust 🥧
When in Florida… make the best key lime pie!
PS. You don’t even have to use real key limes, regular limes are fine!
Crust:
3/4 cups crushed pretzels 🥨 (and more for garnish, about 6oz)
1/2 cup graham cracker crumbs
3 tablespoons brown sugar
5 tablespoons unsalted butter 🧈 (melted)
Filling:
8 egg yolks 🍳
8 teaspoons fresh lime zest 🍋🟩
1 cup fresh key lime juice
2 14oz can sweetened condensed milk
2 teaspoons of vanilla extract
Whipped Cream: 1 cup of heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Pinch of sea salt
Crushed pretzels & lime twists for garnish
**I doubled this recipe for two pies!
Instructions:
Crust:
1. Preheat oven to 325º F.
2. Start on the crust. In a food processor, pulse the pretzels until they resemble a sand-like texture. Add in graham cracker crumbs, brown sugar and melted butter. Pulse until combined.
3. Pour mixture into a 9-inch pie dish.
4. Press the mixture evenly over the bottom and up the sides.
5. Bake for 15-20 mins until lightly browned.
6. Remove and let it cool while you make the filling.
Filling:
1. Combine egg yolks and lime zest in a mixer.
2. Beat with the whisk attachment on medium low until light in color.
3. Mix in sweetened condensed milk, then the lime juice and vanilla extract. Set the filling aside until the crust cools.
4. Pour the filling into the crust.
5. Pop it into the oven for 17-20 mins. The filling should still have a little wiggle to it. Refrigerate for 4 hours.
Whipped Cream:
1. Combine heavy cream, a pinch of salt and vanilla in a bowl. Mix with whisk attachment on slow speed.
2. Continue mixing and add in the powdered sugar. Continue until small peaks form.
When ready to serve, dollop salted whipped cream around the edges of the pie and top with pretzel crumbs, lime twists and a sprinkle of flaked salt!
1 year ago | [YT] | 2
View 0 replies
Pamela Morgan
Good morning !! It's all about ❤️❤️❤️
2 years ago | [YT] | 1
View 0 replies