Current Recipe

Peri Peri Chicken and Rice 

1. Melt the ghee in a pan over medium high heat and cook the chicken in batches (5 minutes each side) or until cooked through.
2. In another pan, over medium high heat add some oil and add the onion, pepper,rice mix and cook for 3 minutes. 
3. Let it cook and the rice toast and then 1/2 cups of water per serving . Cover and simmer for 3 minutes, then turn off and let it finish cooking with the lid on .
4. Season with salt.and add the peas . 
5. Top the rice with the chicken and some of the peri peri sauce if you like it spicy. 

    

   Shrimp tacos

   Cook the shrimp either on the BBQ or in a skillet for 2-3 minutes per side (as long as they are pink throughout). 

   Heat the tortilla in a dry pan for 30 seconds per side or as long as they need to be pliable and soft. Add the shrimp and some of the salsa and sauce.

 

Creamy Chicken Pasta (I prepared the sauce for you instead of sending many many small containers of ingredients).

1. Transfer the chicken to a bowl ans drizzle with some oil and add the flour and mix well.
2. In a non stick skillet over medium high heat, cook the chicken for 6-7 minutes per side. 
3. Remove from the pan and let stand until the juices start to run and the meat cools slightly so that you can slice it.
4. Cook the pasta al dente.
   
5. Add the chicken back to the pan that it was cooked in and the sauce and stir.
   
6. Top with a sprinkle of the cheese and some parsley.

 

Beef and Potato Taco Bowl

In a non stick skillet over medium high heat, add some oil and cook the beef  and the spices until it is cooked and separated.

Adjust the salt and pepper.

Transfer the potatoes to a baking sheet lined with parchment paper and roast in oven at 400 for 15-17 minutes or until cooked through and golden.

Serve the Bowl with potatoes, topped with the beef and then some pico de gllo and guacamole .