quick recipe - Page 3

BBQ Black Bean and Quinoa Burger

Try this nutritious BBQ black bean and quinoa burger. Packed with all your favorite fixing, this recipe is an upgrade to your burger selection.

Ingredients

  • Coconut or olive oil for cooking
  • 1/2 cup uncooked quinoa
  • 1 tablespoon garlic, minced
  • 1 1/2 cups cooked black beans, drained, or 1 can black beans, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon Cajun seasoning
  • 1/2 cup bread crumbs

Instructions

  1. Cook the quinoa and set aside (see notes on the original packing for instructions).
  2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
  3. Add in the cooked quinoa, bread crumbs, salt, cajun seasoning, garlic, paprika, salt, and tomato paste. Mix together until combined.
  4. Form the black bean mixture into patties.
  5. Heat the olive oil in a large skillet over medium-high heat. Cook the patties on both sides for 2 to 3 minutes.
  6. Serve the patties on a whole-wheat hamburger bun with guacamole, barbecue sauce, and other desired toppings, or on top of a salad.
  7. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

Slow-Cooked Chicken Tomato Stew

This slow cooked chicken tomato stew is like no other stew. The flavors and taste of this dish comes from Nigeria and the coastline of west Africa.

Ingredients

  • Chicken pieces (drumsticks and thighs)
  • 1 28-ounce can crushed tomatoes
  • 1 medium onion chopped
  • 1-2 tbsp chicken bouillon
  • 1 tsp ginger powder 
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • Parsely, finely diced
  • 1 tsp curry
  • 1 tsp black pepper
  • 1/2 cup olive oil
  • Salt
  • 1 cup chicken broth 

Instructions

  1. Rinse the chicken and place on a sheet tray. Preheat the oven at 375°f. Season both sides of the chicken with salt and black pepper. Bake the chicken for 15 – 20 minutes.
  2. In a large pot, heat the olive oil over medium-high heat. Add onions and sauté for 5 minutes, until onions are golden brown, then reduce the heat.
  3. Carefully add tomatoes, chicken broth, seasoning, salt and simmer for about 25 minutes. Stir continuously to prevent burning at the bottom.
  4. Add the chicken and continue cooking on medium heat for about 10 minutes. Stir together and add water if needed.
  5. Serve with rice or anything of your choice. Enjoy! Don’t forget to hashtag, #dinnerwithtayo.

The Easiest and Best Cheddar Biscuits Recipe

If you’re looking for a simple and delicious biscuit recipe, look no further than these cheddar biscuits. This recipe is easy to follow and produces biscuits that are soft, fluffy, and packed with cheesy goodness. These cheddar biscuits are perfect for serving with soups, stews, or as a side dish for breakfast, lunch, or dinner. They are easy to make and always a crowd-pleaser. Give this recipe a try and enjoy the delicious cheesy goodness!

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons granulated sugar
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter, cubed
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup cold buttermilk

Instructions

  1. Preheat oven to 450°F. Line a large baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
  3. Add the cubed cold butter and blend into the dry ingredients until you have small pea-sized pieces of butter. Then, whisk in the shredded cheese. 
  4. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together. 
  5. Scoop pieces of the dough and gently work it together into a circular form with your hands. You should have 9-10 pieces of biscuits.
  6. Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.
  7. Bake at 450°F for about 16-20 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Serve, and enjoy!
  8. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Cioppino (Fish Stew)

Ingredients

  • 1/4 cup olive oil
  • fennel bulb white part only, cut into 1/2-inch dice
  • 1 1/2 cup yellow onion 1 large, cut into 1/2-inch dice
  • 3 garlic cloves pressed or minced
  • 1 teaspoon whole fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 4 cups of seafood stock
  • 1 1/2 cups of Pinot Grigio
  • kosher salt and freshly ground black pepper
  • 1 pound cod fillets skin removed, cut into 2-inch dice
  • 1 pound large shrimp peeled and deveined
  • 1 pound scallops
  • 1/2 dozen mussels
  • 1/2 dozen littleneck clams 
  • 3 tablespoons parsley minced

Instructions

  1. Heat the olive oil in a heavy pot over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
  2. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes.
  3. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. 
  4. First, add the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring this to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open. (Discard any mussels that have not opened).
  5. Gently stir together being careful not to break up the fish; sprinkle with parsley. Serve with toasted french bread or slices of sourdough baguette.
  6. Enjoy and don’t forget to hashtag, #dinnerwithtayo

How to Make Parmesan Cream Lobster Fettuccine with Wine Sauce.

Learn to create a delightful dish of Parmesan Cream Lobster Fettuccine with Wine Sauce with easy steps! This recipe is perfect for a cozy dinner that feels luxurious yet simple. Fresh lobster meat merges beautifully with the creamy Parmesan sauce, making every bite heavenly. The white wine adds a wonderful layer of flavor, giving the dish a gourmet touch. With straightforward instructions, this guide helps you whip up an impressive meal for your loved ones, making any night special. Enjoy the combination of succulent lobster, rich Parmesan, and exquisite wine in a creamy pasta dish that’s easy to make and irresistibly delicious!

Ingredients:

  • Pack of fettuccini Pasta
  • 4 lobster tail
  • 1 tablespoon butter
  • 1/2 onion, diced
  • fresh tarragon
  • 2 cloves garlic
  • 1/4 cup white wine
  • 6 grape tomatoes
  • 1 1/2 cups heavy cream
  • 1 tablespoon chicken bouillon
  • Pinch of salt
  • Parmesan Cheese , shredded
  • Fresh basil, chopped for garnishing.

Instructions:

  1. Bring a large pot of water to a boil, add pasta and cook according to pasta directions on the box.
  2. Remove lobster meat from the shell, discard the shell. Cut lobster meat into bite-size pieces.
  3. Slice and dice the onion and garlic set a side. Cut the grape tomatoes in half.
  4. Over medium high heat, place the butter in the pan and allow this to melt completely. Add the onion, garlic, tomatoes, tarragon and cook for about 5 minutes or until translucent.
  5. Add heavy cream and wine, occasionally stirring. Add salt and chicken bouillon, continue to stir. Bring this to a simmer.
  6. Add the lobster meat in the sauce, cook for about 5 – 6 minutes or until the lobster is cooked completely.
  7. Add cooked and drained pasta with the sauce, stir the sauce with pasta until the sauce coats the pasta fully.
  8. Serve and enjoy. Top with fresh chopped basil and shredded Parmesan cheese.
  9. Enjoy and don’t forget to use the hashtag #DinnerWithTayo.

Jamaican Jerk Chicken with a homemade Jerk sauce

INGREDIENTS

  • Pack of chicken thighs (or selection of your choice)
  • 2-3 scotch bonnet peppers (use habanero pepper for substitution)
  • ½ large red onion chopped
  • 6 cloves garlic
  • 4 stalks of scallion
  • 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

INSTRUCTIONS

  1. Clean the chicken, season with salt and set aside.
  2. Add all the ingredients to a high-speed blender and blend until completely incorporated. Pour the majority of the sauce into a ziplock bag with the chicken. Save the remaining sauce for later. Let this marinate for 1-2 hours (it’s better if you allow the chicken to marinate into the sauce longer, ideally overnight).
  3. Grill the chicken on both sides until it’s cooked all the way through. Occasionally flip it on each side so you don’t burn the outside layer. It’s okay to have a nice brown texture on the outside.
  4. Once ready, remove the chicken from the grill. You can enjoy immediately or let flavors meld together for as long as you like.
  5. You can pick out the side of your choice with this dish. I made plantains with mine. If you don’t know by now I LOVE plantains.
  6. Enjoy this dish with family and friends. Don’t forget to hashtag, #dinnerwithtayo.
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