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Midlife Stockman Vlogs, New York, NY (2025)

06/19/2025

🍗🥦🍝 Creamy Chicken Broccoli Alfredo Pasta
A comforting classic perfect for any night of the week! This Creamy Chicken Broccoli Alfredo Pasta features tender, sautéed chicken and crisp-tender broccoli florets generously coated in a luxurious, homemade Parmesan Alfredo sauce, all tossed with your favorite pasta. It's a wholesome and incredibly satisfying meal that comes together quickly.
Yields: 3-4 servings
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients
🍝 Pasta:
340g (12 oz) pasta (fettuccine, linguine, penne, or rotini work well)
Salt for pasta water
🍗 Chicken:
450g (1 lb) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5 cm) bite-sized pieces
1 tbsp olive oil
Salt & freshly cracked black pepper to taste
🥦 Broccoli:
4 cups (about 1 medium head) fresh broccoli florets
(Optional: 1 tbsp olive oil, a pinch of salt if roasting or steaming separately)
🧀 Sauce: Creamy Alfredo:
3 tbsp unsalted butter 🧈
4-5 cloves garlic, minced 🧄
1 ½ cups (350ml) heavy cream
½ cup (120ml) chicken or vegetable broth
1 ½ cups (350ml) grated Parmesan cheese 🧀 (freshly grated is highly recommended!)
Salt & freshly cracked black pepper to taste
Pinch of nutmeg (optional, enhances creaminess)
✨ Garnish (Optional):
Fresh parsley, chopped
Extra grated Parmesan cheese
Instructions
Cook the Pasta & Broccoli
Bring a large pot of generously salted water to a rolling boil.
Add the pasta and cook according to package directions until al dente.
For the broccoli:
If boiling with pasta: 3-4 minutes before the pasta is done, add the broccoli florets to the boiling pasta water. They will cook alongside the pasta.
If steaming/roasting separately (recommended for better texture): Steam the broccoli florets for 5-7 minutes until crisp-tender, or toss with 1 tbsp olive oil and a pinch of salt, then roast at 200°C (400°F) for 10-15 minutes until tender-crisp with slight charring. Before draining, reserve about 1 cup (240ml) of the starchy pasta cooking water. Drain the pasta and broccoli (if cooked together) and set aside.
Cook the Chicken
While the pasta cooks, season the chicken pieces with salt and pepper.
Heat 1 tbsp olive oil in a large skillet (large enough to hold the pasta later) over medium-high heat.
Add the chicken to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.
Make the Creamy Alfredo Sauce
In the same large skillet (no need to clean it), melt 3 tbsp butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream and chicken/vegetable broth. Bring to a gentle simmer, stirring occasionally, scraping up any browned bits from the bottom of the pan.
Reduce heat to low. Gradually whisk in the grated Parmesan cheese, a handful at a time, until the cheese is melted and the sauce is smooth and creamy. If using, stir in a pinch of nutmeg.
Taste and adjust seasoning with salt and freshly cracked black pepper. If the sauce is too thick, thin it with a splash of the reserved pasta water (or plain water/broth).
Combine & Serve
Add the cooked pasta, cooked chicken, and cooked broccoli to the skillet with the Alfredo sauce.
Toss everything gently to ensure all ingredients are evenly coated in the rich, creamy sauce. If the sauce seems too thick, add a bit more reserved pasta water until it reaches your desired consistency.
Serve immediately in warm bowls. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.
Tips for Success
Fresh Parmesan: Using freshly grated Parmesan cheese makes a significant difference in the smoothness and flavor of the Alfredo sauce compared to pre-shredded varieties.
Don't Overcook Chicken/Broccoli: Overcooked chicken can be dry, and overcooked broccoli can be mushy. Cook until just tender-crisp.
Pasta Water is Key: That starchy pasta water is your secret ingredient! It helps the sauce emulsify and adhere beautifully to the pasta.
Heat Control: Keep the heat on low when adding Parmesan to the sauce to prevent it from clumping or getting grainy.
Add-ins: Feel free to customize with a pinch of red pepper flakes for heat, or other herbs like thyme.

06/19/2025

Crispy Nacho Egg Rolls
Spicy Cheesy Nacho-Stuffed Egg Rolls
Ingredients:
1 lb ground beef
1 tbsp taco seasoning
½ cup diced onion
1 cup shredded cheddar cheese
½ cup nacho cheese sauce
½ cup diced tomatoes (drained)
¼ cup sliced jalapeños (optional)
12 egg roll wrappers
Water (for sealing edges)
Oil for frying (vegetable or canola)
Optional for dipping:
Sour cream
Salsa
Guacamole
Ranch dressing
Directions:
In a skillet over medium heat, cook ground beef and diced onion until beef is browned and onions are soft. Drain excess fat.
Stir in taco seasoning and a splash of water. Let simmer for 2–3 minutes until well mixed. Remove from heat.
Stir in shredded cheddar, nacho cheese sauce, diced tomatoes, and jalapeños (if using). Let mixture cool slightly.
Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling into the center.
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water.
Repeat with remaining wrappers and filling.
Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy.
Drain on paper towels. Serve hot with your favorite dipping sauces.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 270 kcal per egg roll | Servings: 12 egg rolls

06/19/2025

🥗 Loaded Grilled Chicken Greek Salad Bowl with Creamy Tzatziki 🍅🥒🍗
Prep Time: 20 min
Cook Time: 15 min
Servings: 2–3
Calories: Light & refreshing
Ingredients
Grilled chicken breast 🍗
Cherry tomatoes, cucumber, red onion 🍅🥒🧅
Kalamata olives 🫒
Mixed greens or romaine lettuce 🥬
Feta cheese cubes 🧀
Creamy tzatziki sauce 🥣
Olive oil, oregano, lemon juice 🍋
Instructions
Grill the chicken until golden and juicy, then slice. Arrange greens, tomatoes, cucumber, onion, olives, and feta in a bowl. Add the grilled chicken on top and a generous scoop of tzatziki. Drizzle with olive oil and lemon juice, and sprinkle with oregano.
Tip: Add warm pita on the side for a heartier meal.

06/19/2025

Chicken Salad with Cherry Tomatoes and Bell Peppers
Ingredients:
Cooked chicken breast, shredded or chopped
Romaine lettuce
Cherry tomatoes, halved
Yellow bell pepper, diced
Pickles or pepperoncini, chopped (optional)
Salad dressing (ranch or creamy herb)
Salt and pepper to taste
Instructions:
1. Wash and chop the romaine lettuce. Place it in a salad bowl.
2. Add shredded cooked chicken breast on top.
3. Scatter cherry tomato halves and diced yellow bell pepper over the chicken.
4. Add chopped pickles/pepperoncini for extra tang.
5. Drizzle with your preferred dressing.
6. Toss gently or leave layered and serve chilled.

06/19/2025

Crispy Southern Fried Catfish SMASH OR PASS!
Ingredients:
4–6 catfish fillets (fresh or thawed)
2 cups buttermilk
1 tablespoon hot sauce (optional)
1 ½ cups yellow cornmeal
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional for heat)
Salt and black pepper to taste
Vegetable oil for frying
Lemon wedges (for serving)
Instructions:
Soak the Catfish:
In a large bowl, combine buttermilk and hot sauce.
Add catfish fillets and marinate for 30 minutes to 1 hour in the refrigerator. This helps tenderize and flavor the fish.
Prepare the Coating:
In another bowl, mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
Coat the Fillets:
Remove catfish from buttermilk and let excess drip off.
Dredge each fillet in the cornmeal mixture, pressing lightly to ensure it sticks. Shake off any excess.
Fry the Fish:
Heat oil in a large skillet or deep fryer to 350°F (175°C).
Fry fillets in batches, 3–5 minutes per side, until golden brown and crispy.
Remove and place on a paper towel-lined plate to drain.
Serve:
Serve hot with lemon wedges, tartar sauce, coleslaw, or hot sauce.

06/19/2025

🔥 Tandoori Chicken Recipe
🍗 Ingredients:
For Chicken Marinade:
Chicken leg quarters – 4 (with deep slits)
Lemon juice – 2 tbsp
Salt – to taste
First Marinade:
Ginger garlic paste – 1 tbsp
Red chili powder – 1 tsp
Lemon juice – 1 tbsp
Second Marinade:
Hung curd (thick yogurt) – ½ cup
Kashmiri red chili powder – 2 tsp (for vibrant color)
Turmeric – ¼ tsp
Garam masala – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Black salt – ½ tsp (optional)
Chaat masala – 1 tsp
Mustard oil – 2 tbsp
Kasuri methi – 1 tsp (crushed)
👨‍🍳 Method:
1. Prep Chicken:
Make deep slits in the chicken legs.
Apply lemon juice and salt. Rest for 15 mins.
2. First Marinade:
Mix lemon juice, ginger garlic paste, and chili powder.
Rub over the chicken and rest for 30 minutes.
3. Second Marinade:
Combine all marinade ingredients into a thick paste.
Coat the chicken well. Cover and refrigerate for 6–8 hours or overnight.
4. Cooking:
Oven/Grill: Preheat oven to 220°C (428°F). Place chicken on a rack over a tray. Cook for 25–30 mins, turning halfway, until charred and cooked through.
Tawa: Heat some oil and cook on medium-high, pressing gently until charred and fully cooked.
Charcoal Smoke (Optional): Place a live coal in a katori inside the chicken bowl, drizzle oil/ghee, cover for 5 minutes.
🧅 Serve With:
Mint chutney, lemon wedges, and onion rings.

06/19/2025

Delicious steak

06/19/2025

Serving: 4 to 6
Prep time: 15 minutes
Cook time: 20 minutes
For the fish:
3 pieces (2 pounds) Red Snapper fillets, skin on, or other types of fish fillets
2 large eggs
1/10 teaspoon salt
1/10 teaspoon white pepper
1 cup (122 g) cornstarch
3 cups (946 ml) avocado oil, or other high-smoking-point cooking oil
For the sweet and sour sauce:
1 cup (237 ml) water
3 tablespoons ketchup
1 tablespoon rice vinegar
3 tablespoons sugar
2 tablespoons steamed peas
1 tablespoon cornstarch
3 tablespoons water

06/18/2025

BAKED SWEET POTATOES WITH SPINACH, MUSHROOM & FETA ENHANCED WITH SPICY HARISSA TAHINI DRIZZLE 🌱🍠✨
INGREDIENTS:
4 medium sweet potatoes
1 tablespoon olive oil
••••••

06/18/2025

Roasted Chicken with Vegetables
Ingredients:
Chicken breast
Broccoli florets
Brussels sprouts
Sweet potatoes
Olive oil
Salt, pepper, garlic powder, thyme (or other herbs)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Prepare chicken: Season chicken breast with salt, pepper, garlic powder, and thyme. Drizzle with olive oil.
3. Chop vegetables:
Broccoli into bite-sized florets.
Brussels sprouts halved.
Sweet potatoes diced.
4. Toss each veggie group in olive oil, salt, and any preferred seasoning.
5. Roast:
Place everything on a baking sheet.
Roast for 25–30 minutes, flipping halfway.
Make sure chicken reaches 165°F (75°C) internally.
6. Serve everything on a plate.

06/18/2025

Spicy Butter Lobster Tails 🦞🌶️🧈
These spicy butter lobster tails are indulgent, flavorful, and perfect for a luxurious dinner or special occasion. The spicy, buttery sauce adds an irresistible kick to the succulent lobster meat!
📝 Ingredients:
4 lobster tails, shells removed and meat cleaned
1/4 cup unsalted butter, melted
2 cloves garlic, minced
1 tbsp olive oil
1-2 tbsp hot sauce (adjust based on your heat preference)
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1/2 tsp red pepper flakes (optional, for extra heat)
1 tbsp fresh lemon juice
Salt, to taste
1 tbsp fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
👩‍🍳 Instructions:
Prepare the Lobster Tails:
Preheat your oven to 375°F (190°C).
Using kitchen scissors or a sharp knife, carefully cut down the top of the lobster tails, exposing the meat but keeping the tails intact for presentation.
Gently pull the lobster meat out of the shell and rest it on top of the shell, keeping the tail attached at the base.
Make the Spicy Butter Sauce:
In a small saucepan, melt the butter over medium heat. Add the olive oil and minced garlic, sautéing for 1-2 minutes until fragrant.
Stir in the hot sauce, smoked paprika, cayenne pepper, red pepper flakes (if using), and lemon juice. Stir until well combined. Season with salt to taste.
Cook the Lobster Tails:
Place the lobster tails on a baking sheet lined with parchment paper or a lightly greased baking dish.
Pour the spicy butter sauce over the lobster meat, making sure it’s well-coated.
Bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and cooked through. The lobster should be tender, not overcooked.
Serve:
Once cooked, remove the lobster tails from the oven and drizzle any remaining spicy butter sauce over the top.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
🍽️ Tip:
For an extra touch, serve these lobster tails over a bed of pasta, rice, or alongside roasted vegetables for a full meal.
These spicy butter lobster tails are bursting with flavor, perfect for a date night or celebratory dinner! 😋

06/18/2025

STUFFED SWEET POTATOES WITH SPINACH, MUSHROOM, FETA & ROSEMARY + ROASTED RED PEPPER SAUCE
INGREDIENTS:
4 medium sweet potatoes
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
••••••

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