Recipe Of The Day - Page 5

The Perfect Mango Shrimp & Chicken Tacos Everyone Will Love

There’s no better way to add a splash of tropical fun to your dinner than with Mango Shrimp and Chicken Tacos. These easy-to-hold treats bring together the juicy flavors of the ocean and farm, creating a mix of tastes and feels that will make your taste buds happy. Topped with a bright mango salsa, these tacos capture the true spirit of fresh and tasty food. Let’s explore this yummy recipe more, promising a fresh and tasty moment, making your next taco night one to remember.



  • 1/2 lb. boneless, skinless chicken breasts, sliced
  • 8 jumbo shrimp
  • 4 corn tortillas
  • 2 cloves garlic, minced
  • lime juice
  • 1 tsp lime zest
  • 1 tsp chicken bouillon or salt
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp ground chili chipotle
  • Fresh cilantro, chopped (for garnish)

Mango Salsa

  • Mangoes (diced)
  • tomatoes (diced)
  • pinch of chicken bouillon or salt
  • onions (diced)
  • Fresh cilantro, chopped (for garnish)
  • Lime juice


  1. Season the chicken and shrimp with chicken bouillon or salt, pepper, lime zest, and chili chipotle.
  2. Add a tbsp of olive oil in a frying pan over medium heat. Cook the shrimp for about 5 minutes or until the shrimp are done. Transfer to a bowl and set aside.
  3. Cook the chicken on both sides for about 6 minutes, or until chicken is done on the inside. Transfer to a cutting board and cut the chicken into pieces.
  4. Mango salsa: dice up the mangoes, tomatoes, onions, and cilantro. add a pinch of salt and freshly squeezed lime juice. Mix everything together in a bowl.
  5. Serve the chicken and shrimp in the tortillas. Top with mango salsa, and cilantro.
  6. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

The Best Healthy Sweet Plantain Pancakes

Introducing the Best Healthy Sweet Plantain Pancakes you’ll ever taste! Dive into a breakfast experience that blends the natural sweetness of ripe plantains with a fluffy, pancake texture. Not only are they delicious, but they’re also packed with nutrients, making every bite both delightful and wholesome. Perfect for those mornings when you want to treat yourself without the guilt. Give them a try and elevate your breakfast game to new, tasty heights!


  • 2 ripped sweet plantains
  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 2 tbsp butter, melted or non-stick cooking spray
  • Serving: syrup, powdered sugar


  1. Cut up peeled plantains. Place the plantains, flour, egg, baking powder, cinnamon, sugar, milk, butter, and salt in the blender. Blend until you have a smooth batter.
  2. Melt 2 tablespoons of butter in a pan over medium heat, then pour about 13 cup of batter depending on your fry pan or skillet. Fry on both sides for about 2 minutes each or until both sides are golden brown. (Repeat step 2 until you are all out of the batter)
  3. Once the pancakes are ready, (this is optional) you can garnish the pancakes with fried plantains or butter at the top.
  4. Serve with syrup and or powdered sugar and enjoy.
  5. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

The Best Breakfast Recipe with Eggs, Shrimp and Potatoes

Shrimp, potatoes, and scrambled eggs breakfast is a hearty and flavorful dish that is perfect for a weekend brunch or a special breakfast treat. This dish is a popular breakfast option in many coastal regions, especially in the southern United States. In This recipe, I’ll show you a way to put a twist on a standard breakfast. This dish is a great way to start your day with a protein-packed breakfast that will keep you full and satisfied until lunchtime. The combination of savory shrimp, crispy potatoes, and fluffy scrambled eggs is simply irresistible. Give this recipe a try and enjoy a delicious and filling breakfast!


  • 1/2 pound of shrimp (deveined)
  • 1 red potato
  • Butter
  • 1 tsp of salt
  • parsley
  • 2 tsp Old Bay seasoning
  • 1 tsp black pepper
  • 2 eggs
  • 1 tsp garlic powder
  • Olive oil


  1. In a bowl, add the shrimp plus 1 tsp of salt, old bay seasoning, parsley, and black pepper. Mix this together and set aside.
  2. Clean and dice the red potato, leave the skin on. Add 1 tsp of salt, black pepper, olive oil, and garlic powder.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp to the hot pan and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
  4. Add the potatoes to the skillet, and cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Remove from the skillet.
  5. Fry the eggs the way you like, I made this scrambled.
  6. In a small bowl, melt two tablespoons of butter. Add old bay seasoning, oregano (not in the picture above), and garlic. Stir together and set aside for serving.
  7. Serve the eggs, potatoes, and shrimp together, drizzle a little bit of the melted butter mix over the dish for extra flavor.
  8. Enjoy! Don’t forget to hashtag, #dinnerwithtayo.

Oven-Baked BBQ Ribs



  • 2 lb. baby back ribs
  • 1/2 cup brown sugar
  • 2 tsp. Creole seasoning
  • 1 tbsp. garlic powder
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne


  • 1 1/2 C ketchup
  • 1/4 C apple cider vinegar
  • 4 tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. paprika


  1. Carefully slide a knife under the membrane and then peel it away.
  2. In a small bowl stir together brown sugar, Creole seasoning, garlic powder, black pepper, paprika, and cayenne. Rub mixture all over ribs on both sides and place on a prepared baking sheet. Cover with foil and set aside.
  3. Meanwhile, make the barbecue sauce: In a medium bowl combine all sauce ingredients together and pour the sauce over ribs, cover the foil and marinate this for up to 4 hours or overnight.
  4. Preheat oven to 300° and place the ribs into the oven and bake for 3 hours. Remove foil from ribs and broil until sauce just starts to caramelize, 2 to 4 minutes.
  5. Remove the ribs from the oven and watch how the meat easily falls off the bone.
  6. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

How to Make a Flavorful Jerk Pasta With Lamb

Jerk Lamb Pasta is a delicious and flavorful dish that is perfect for a weeknight meal or a party. The lamb is cooked in a flavorful jerk sauce made with allspice, thyme, ginger, garlic, and scotch bonnet pepper. The pasta is cooked al dente and then tossed with the jerk sauce and lamb. This dish is sure to please everyone at the table!

Here are some additional tips for making delicious Jerk Lamb Pasta:

  • Use fresh lamb. The fresher the lamb, the better the dish will taste.
  • Don’t overcook the lamb. Lamb should be cooked until it is browned on the outside and pink on the inside. Overcooked lamb will be tough and dry.
  • Use a good quality jerk seasoning. The jerk seasoning will add flavor to the dish, so use a seasoning that you enjoy.
  • Serve with rice or another grain. Jerk Lamb Pasta is a great dish to serve with rice or another grain. The rice or grain will help to soak up the flavorful sauce.
  • Enjoy! Jerk Lamb Pasta is a delicious and flavorful dish that is sure to please everyone at the table!

Here is a recipe for Jerk Lamb Pasta:


  • 1 rack of lamb
  • Pack of fettuccine pasta
  • 2 mini bell peppers or habanero pepper
  • ½ large red onion chopped
  • 4 cloves garlic
  • 1 scallion (diced)
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1 ½ teaspoons sea salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Jamaican allspice
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • 2 tablespoons oil
  • 7 sprigs of fresh thyme
  • squeezed lime juice


  1. Cook the fettuccine pasta according to the package. Drain any accessive water from the pasta and set aside.
  2. Preheat the over to 375º F.
  3. Add bell peppers, onions, garlic, scallion, white vinegar, soy sauce, sea salt, black pepper, ginger, Jamaican allspice, brown sugar, nutmeg, thyme, and lime juice to a high-speed blender and blend until completely incorporated.
  4. Season both sides of the rack of lamb with salt and black pepper. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides.
  5. Arrange the rack bone side down in the skillet, add sprigs of thyme. Roast the lamb in preheated oven for 18-20 minutes.
  6. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
  7. Add some of the jerk sauce into the pasta and stir together.
  8. Plate the pasta then top it with 2 carved lamb and drizzle the remaining jerk sauce over the lamb and pasta.
  9. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

The Best Buttermilk Fried Chicken

Buttermilk fried chicken is a classic Southern dish that has been enjoyed for generations. The dish consists of chicken pieces that are coated in a buttermilk marinade, dredged in a seasoned flour mixture, and then deep-fried until crispy and golden brown.

The buttermilk marinade is an essential part of the recipe, as it helps to tenderize the chicken and infuse it with flavor. The marinade typically consists of buttermilk, which is a tangy, acidic dairy product, along with various seasonings such as garlic powder, onion powder, paprika, cayenne pepper, and salt. The chicken is then soaked in the marinade for several hours, or even overnight, to ensure that it is fully flavored and tender.

Once the chicken has marinated, it is dredged in a seasoned flour mixture, which typically includes all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. The chicken is then deep-fried in hot oil until it is crispy and golden brown on the outside and cooked through on the inside.

Buttermilk fried chicken can be served in a variety of ways. It is often served with classic Southern sides such as mashed potatoes, macaroni and cheese, collard greens, and cornbread. It can also be served on a sandwich or in a salad.

Overall, buttermilk fried chicken is a delicious and comforting dish that is beloved by many. Its crispy exterior and tender, flavorful interior make it a perfect choice for a family dinner or a backyard barbecue.


  • 1 pack of boneless skinless chicken thighs
  • 2 cups buttermilk
  • 3 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp salt
  • 1 tsp cayenne pepper
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 2 tbsp chicken bouillon
  • 1/4 cup Honey


  1. In a large bowl combine buttermilk and honey together. Add chicken thighs, cover and marinate for 1 – 2 hours or up overnight
  2. In a large bowl combine flour, cornstarch, chicken bouillon, peppers, salt, and garlic powder together.
  3. Heat 1-inch olive oil in a large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F.
  4. Move one chicken at a time from marinade and dip the chicken into the flour mixture until both sides are completely coated. Shake off any excessive flour mix.
  5. Fry chicken a few pieces at a time so the oil doesn’t cool down. Turn chicken on both sides to brown evenly and remove when golden and cooked through.
  6. Transfer the chicken to a rack and or paper towel.
  7. Coat the chicken with honey and bake at 350°F for 10 minutes.
  8. Arrange the chicken on a serving platter and Enjoy. Don’t forget to hashtag, #dinnerwithtayo.
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