Milton Horton Jr

06/05/2024

Cajun Butter Steak Bites"😋❤️🤤

Ingredients:

1 1/2 pounds sirloin steak, cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1 tablespoon freshly chopped parsley
Juice of half a lemon

Directions:

In a small bowl, mix together garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
Toss the steak cubes in the spice mixture until evenly coated.
Heat olive oil in a large skillet over medium-high heat.
Add the steak cubes to the skillet in a single layer. Sear for about 2-3 minutes on each side until a crust forms.
Lower the heat to medium, add butter and garlic to the skillet. Cook while stirring frequently, until the garlic is fragrant and the steak is coated in the melted butter, about 1-2 minutes.
Remove from heat, sprinkle with chopped parsley and drizzle with lemon juice.

06/01/2024

05/29/2024

Chicken Scampi with Garlic Parmesan Rice
Ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- Juice of 1 lemon
- 1/4 cup white wine (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
For the Garlic Parmesan Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Directions:
For the Chicken:
1. Season the chicken strips with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add the seasoned chicken strips to the skillet and cook for 3-4 minutes per side until golden brown and cooked through.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
6. Pour in chicken broth, lemon juice, and white wine (if using), scraping up any browned bits from the bottom of the skillet.
7. Simmer for 3-4 minutes to reduce the liquid slightly.
8. Stir in butter until melted and well combined.
9. Return the cooked chicken to the skillet, tossing to coat in the sauce.
10. Sprinkle chopped parsley over the chicken just before serving.
For the Garlic Parmesan Rice:
1. In a medium saucepan, combine rice, chicken broth, and minced garlic.
2. Bring to a boil over high heat, then reduce the heat to low.
3. Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
4. Remove from heat and stir in grated Parmesan cheese.
5. Season with salt and pepper to taste.
To Serve:
1. Divide the garlic Parmesan rice among plates or bowls.
2. Top with chicken scampi and spoon some of the sauce over the chicken and rice.
3. Garnish with chopped fresh parsley.
4. Serve immediately and enjoy!

05/27/2024

Crockpot Barbecue Ribs

Ingredients
* 2 cups your favorite Barbecue Sauce
* 2 tbsp brown sugar
* 3 cloves garlic, freshly minced
* 2 tsp Worcestershire Sauce
* 1 tsp cayenne pepper, optional
* 4 to 5 pounds baby back ribs

Instructions
FIRST STEP:
In a zip lock bag pour in the Barbecue Sauce
Add in the brown sugar, garlic, Worcestershire sauce and cayenne if chosen
SECOND STEP:
Zip the bag closed and using your hands to knead the bag, mix the sauce ingredients together well.
Open the bag and stick the ribs inside
THIRD STEP:
Close the bag and shake the bag to coat the ribs completely
Spray the inside of the crock pot
FOURTH STEP:
Open the bag and place the ribs into the crock pot
Pour ¾ of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.
FIFTH STEP:
Cook on high for 4 to 5 hours for fall off the bone meat, on low for 9 hours for fall off the bone.
If you prefer the meat super soft, but staying on the bone, cook on low for 7 hours to fall off the bone meat.
SIXTH STEP:
Have some of the sauce available for on the table, then each person can choose if they want more or not.
Enjoy!

05/27/2024

Birria Wings with Consome

INGREDIENTS
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings wing tips removed
vegetable oil
kosher salt
fresh ground black pepper

DIRECTIONS
1. Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
2. Trim excess skin from the edges of the wings.
3. Lightly brush or spray with the oil, and season with salt and pepper to taste.
4. Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
5. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
6. Serve warm.
Recipe Notes
You may also choose to bake wings at 375 for 45 minutes then slather on the sauce and
bake again at 400 for 20 minutes until the skin is brown and sauce thickens.

05/22/2024

Seven-Layer Salad 🥒🍅🥚🥓🥗

Ingredients:
• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumbers, sliced
• 1 cup frozen peas, thawed
• 6 hard-boiled eggs, chopped
• 2 cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• Dressing:
◦ 1 cup mayonnaise
◦ 1/2 cup sour cream
◦ 2 tablespoons sugar
◦ Salt and pepper to taste
Directions:
1. In a large clear bowl, layer the salad ingredients starting with iceberg lettuce at the bottom, followed by cherry tomatoes, cucumbers, frozen peas, hard-boiled eggs, shredded cheddar cheese, and finally, the crumbled bacon on top.
2. In a small bowl, whisk together mayonnaise, sour cream, sugar, salt, and pepper until smooth.
3. Spread the dressing evenly over the top layer of bacon, ensuring to cover the edges to seal the salad.
4. Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.
5. Serve chilled, making sure to scoop down deep to get a bit of each layer.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 420 kcal | Servings: 8 servings

05/22/2024

Grilled Filet Mignon with Lobster Tail and Béarnaise Sauce 🦞 🥚 🧈 🍳

Ingredients:

2 filet mignon steaks, 1.5 inches thick
2 whole lobster tails
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil

For the Béarnaise Sauce:
1/4 cup white wine vinegar
1/4 cup dry white wine
2 tablespoons minced shallots
3 egg yolks
1 stick unsalted butter, melted
1 tablespoon chopped fresh tarragon
Salt and pepper to taste

Directions:

Preheat your grill to high heat.

Season the filet mignon with salt and pepper and brush with olive oil.

Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness.

Meanwhile, split the lobster tails lengthwise and brush with olive oil.

Place lobster tails on the grill, flesh side down, and cook for about 5-6 minutes, turning once, until the shells are bright red and the meat is opaque.

For the Béarnaise sauce, combine vinegar, wine, and shallots in a saucepan. Simmer over medium heat until reduced by half. Strain and let cool.

Whisk egg yolks and vinegar reduction in a heatproof bowl. Set over a pot of simmering water (not touching the water) and whisk until thickened. Slowly drizzle in melted butter, whisking constantly until sauce is thick and creamy. Stir in chopped tarragon, salt, and pepper.

Serve the grilled steaks and lobster tails with the Béarnaise sauce on the side.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 580 kcal | Servings: 2 servings

05/22/2024

Priorities and Mindset is Everything.
🔥👇👇🔥
https://tinyurl.com/2t3s9ut7

05/22/2024

Taco Ring

Ingredients
1 lb lean ground beef
1 (1 1/4 ounce) packages taco seasoning mix
1 cup shredded cheddar cheese ( 4 ounces)
2 tablespoons water
2 (8 ounce) packages refrigerated crescent dinner rolls
1 medium bell pepper
1 cup salsa
3 cups lettuce, shredded
1 medium tomato
1/4 cup onion, chopped (optional)
1/2 cup pitted ripe black olives (optional)
sour cream (optional)
Directions
Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
Remove pan from heat.
Stir in taco seasoning mix, cheese and water.
Preheat oven to 375°F.
Unroll crescent dough; separate into triangles.
Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center
and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.
Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
Bake at 20-25 minutes or until golden brown.
Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
Add your toppings to top of ring and finish with more shredded cheese and sour cream.
This is great with a salad.