Instructions:
Lavender Simple Syrup
Honey and Lavender Rim
Lavender Strawberry Lemonade
Note: You can adjust the sweetness of the lemonade by adding more or less lavender simple syrup, depending on your taste preferences.
This recipe combines the bold flavors of My Fabulous Food's Shot of Espresso rub with the smoky char of a grill, resulting in a steak experience that is nothing short of extraordinary. The combination of sugar, salt, pepper, espresso powder, onion, paprika, and a hint of cayenne creates a unique and robust rub that enhances the natural richness of the steak. Each juicy bite is infused with a subtle coffee aroma, complemented by a delightful balance of savory and slightly spicy notes. Grilled to perfection, these steaks are an irresistible treat for all steak lovers.
INGREDIENTS:
INSTRUCTIONS:
Heat a large skillet over medium heat.
In the skillet, melt the salted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Remove the skillet from the heat and stir in the My Fabulous Food Citrus and Herb Salt-Free Blend and My Fabulous Food Creole Seasoning, creating a flavorful compound butter.
Place the lobster tails in the skillet, flesh side down. Spread the compound butter generously over the shell of each lobster tail.
Return the skillet to medium heat and cook the lobster tails for about 4-5 minutes on each side, or until the shells turn bright red and the meat is opaque and cooked through. Baste the lobster tails with the melted butter from the skillet as they cook.
While the lobster tails are cooking, in a separate skillet over medium-high heat, add the cherry tomatoes. Drizzle them with My Fabulous Food Avocado Oil and season with additional Creole and Citrus seasoning if desired. Cook for about 3-4 minutes, stirring occasionally, until the tomatoes are slightly blistered.
Once the lobster tails and cherry tomatoes are done, transfer them to serving plates.
Pour the white wine into the same skillet used to cook the lobster tails. Place the skillet back on the heat and bring the wine to a simmer. Let it reduce by half, stirring occasionally.
Spoon the reduced white wine sauce over the lobster tails. Add the blistered cherry tomatoes to the plates as a side.
Garnish with fresh chopped parsley and serve the White Wine Lobster Tails with Blistered Cherry Tomatoes hot, alongside lemon wedges for an extra citrusy touch. This meal is perfect with pasta and crusty bread.
Enjoy your White Wine Lobster Tails with Blistered Cherry Tomatoes cooked with a touch of avocado oil!
]]>Cook Time: 28 minutes
Cool Time: 1 hour
Ingredients
Yields 6-7 cupcakes
Cupcakes
Frosting
*Optional: drizzle with pre-made caramel syrup as well.
Instructions
Featured: My Fabulous Food's Butter Knife
DIRECTIONS:
1) Pre-heat oven to 350 degrees.
2) Place garlic cloves and grape tomatoes in a baking dish. Drizzle grape seed oil on top and cover with foil. Bake the garlic and tomatoes 40-45 minutes or until softened.
3) On a marble or wooden charcuterie board, spread softened butter on one side.
4) Top the butter with cooked tomatoes, garlic, seasoning, sea salt, and microgreens.
5) Serve with toasted bread. Enjoy!
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Tools: 10-inch cast iron skillet, mixing bowl, whisk
DIRECTIONS:
1) Pre-heat oven to 425 degrees.
2) In a mixing bowl, combine eggs, flour, milk, sugar, vanilla extract, sea salt, lemon zest, and The Ultimate Cake Spice. Whisk until combined.
3) Place butter into the cast iron skillet, and place the skillet in the oven until the butter is melted. Note: Watch the butter carefully to make sure it does not burn.
4) Once the butter is melted, add the batter mixture into the skillet.
5) Place the skillet back into the oven for 20 minutes.
6) After 20 minutes, reduce the temperate to 300 degrees, and continue to cook for an additional 5 minutes. Remove the pancake from the from the oven. Note: The pancake should rise and have a nice bowl shape.
7) Once the pancake is cooked, top with confectioner's sugar. Slice the pancake, and top each slice with strawberries, a dollop of mascarpone, and maple syrup. Enjoy!
*Recipe adapted from NYT Cooking.
]]>Simple Syrup:
DIRECTIONS:
1) With a juicer (hand or electric), juice most of your lemons. Reserve two lemons for slicing. Set aside.
2) In a small sauce pan, over medium-low heat, combine the sugar and two cups of water to make a simple syrup. Stir until the sugar has dissolved. Remove from the heat and let cool.
3) In a larger pot, bring four cups of water to a boil. Add thyme into the water. Once the water begins to boil, remove from heat. Add three tea bags into the water and seep. Remove the tea bags after 10 minutes, and let the tea cool.
4) In a large pitcher, add lemon juice and tea. Add simple syrup to taste. *I used the entire amount of simple syrup for my recipe, but adjust to the level of sweetness you would like.
5) Slice the remaining two lemons and add to your lemonade. Stir and enjoy over ice.
Tip: To make a cocktail with this lemonade, rim a glass with My Fabulous Food's alaea sea salt. Add 6 oz of lemonade to a glass and 1 oz of rum. Enjoy!
]]>Spicy Mayo:
Optional Toppings:
DIRECTIONS:
1) In a frying pan, heat peanut oil over medium.
2) In a large mixing bowl, combine flour, beer, egg, and Sweet and Spicy Sriracha to make the batter.
3) Dredge the cod pieces into the batter and fry in the oil for 3-4 minutes on each side.
4) While the cod is frying, in a small bowl, mix all ingredients for the spicy mayo, and set aside.
5) Remove the fish from the oil, and sprinkle Fleur De Sel on top of them.
6) To build the sandwiches, place spicy mayo on the bottom and top brioche bun. Place your cod on the sandwiches, and top with avocado, bacon, onions, tomatoes, or any additional toppings of your choice. Enjoy!
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DIRECTIONS:
1) In a skillet, melt the tablespoon of butter over medium heat. Add ground turkey and brown.
2) Add the chopped onions, garlic, and tomatoes. Sauté for approximately 5 minutes until the onions, garlic, and tomatoes are softened. Season with Smoky Chipotle, Herbed Pepper, Sweet Spanish Paprika, and sea salt to taste. Add the tomato sauce and continue to stir.
3) Add the chicken stock and heavy cream to the pan.
4) Add pasta to the skillet and bring to medium-high for 1 minute. Lower the heat to medium and add shredded cheese. Stir the ingredients periodically and continue to cook the pasta for another 8 minutes until done (or according to the package).
5) Top finished pasta with parmesan cheese, chives, and basil for garnish. Enjoy!
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DIRECTIONS:
1) In a skillet, melt the stick of butter over medium heat. Add chopped garlic and sauté until fragrant, for approximately 1-2 minutes.
2) Add the white wine to the skillet and grape tomatoes. Reduce the heat to medium low. Simmer the tomatoes for approximately 10 minutes or until softened.
3) Add lemon juice to the tomatoes and season to taste with the Citrus & Herbs Blend, Smoked Chili Blend, and Sweet Spanish Paprika. *Important: The Smoked Chili Blend is cured in salt, so no additional salt is needed.
4) Add about half of the chopped parsley to the skillet and heavy cream. Continue to simmer on low heat.
5) Gently fold in your lobster meat and simmer for an additional 5 minutes.
6) Remove your sauce from the heat and serve with cooked pasta of choice. Top with Parmesan cheese and garnish with remaining chopped parsley. Add a squeeze of lemon.
7) Serve this delicious meal with a toasted baguette.
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1) In a cocktail shaker, muddle the dragon fruit flesh and blackberries.
2) Add the vodka, lime juice, agave, and ice. Shake the cocktail and strain into a glass. Enjoy!
*To make the spiced agave nectar, mix 1 ounce of agave with 1/4 teaspoon of the Ultimate Cake Spice by My Fabulous Food. This infusion of cinnamon, cloves, and nutmeg adds a surprising and beautiful depth of flavor to cocktails.
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For the optional sauce:
DIRECTIONS:
1) Pre-heat oven to 350 degrees. Scrub and clean russet potatoes, prick with a fork, and wrap in foil. Bake the potatoes for approximately 1 hour or until softened.
2) Add avocado oil to a skillet on medium heat. Season shrimp with My Fabulous Food's salt-free Creole seasoning and saute until done. Set aside.
3) Once potatoes have cooled down, sliced them half. Carefully scoop the middle of the potatoes out. *Use extreme care to avoid ripping the shell. Add the scoop of potato in a mixing bowl. Add heavy cream, half of the shrimp, crab meat, broccoli, and half of the cheese. Season to taste. Carefully mix the ingredients.
4) Add the filling back into the potato skins, top with additional cheese, and bake on 350 degrees for an additional 20 - 25 minutes.
5) While potatoes are baking, add heavy cream to a skillet on medium-low heat. Add in crab meat, crumbled bacon, and Parmesan cheese. Mix on low until completely melted.
6) Once potatoes are done, remove from the oven. Top with remaining shrimp, cream sauce, and chives. Enjoy!
]]>1) Season chicken thighs with the Herbed Pepper Blend and Sweet and Spicy Sriracha by My Fabulous Food.
2) Add My Fabulous Food's avocado oil in a skillet over medium heat and sear chicken thighs on both sides for approximately 5 minutes on each side. Remove the chicken thighs from heat.
3) Add a tablespoon of butter to the skillet, and sauté mushrooms and baby spinach until softened, for approximately 2 minutes.
4) Add wine, heavy cream, and parmesan cheese to the skillet and reduce heat to low. Add chicken thighs back in the skillet and simmer for approximately 15 - 20 minutes until done.
5) Garnish with parsley. Serve with mashed potatoes, rice, pasta, or with vegetables as a side.
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Strawberry Simple Syrup:
Mojito:
Directions:
1) To make the Strawberry Simple Syrup, combine the strawberries, water, and sugar in a saucepan over medium high heat. Bring to a boil.
2) Once the simple syrup is boiling, reduce it to a simmer. Cook on low for approximately 15 to 20 minutes.
3) Strain the strawberries from the mixture, and allow the simple syrup to cool.
4) Prepare your glass by rimming it with lime juice and My Fabulous Food's flake sea salt.
5) Place the strawberries, lime wedges, and mint into the glass.
6) Pour in the strawberry simple syrup and muddle the ingredients for 20 seconds.
7) Add the white rum to the glass, along with ice. Top the mixture with club soda and stir.
8) Garnish your mojito with a lime wedge and mint leaf.
Featured Ingredient: My Fabulous Food's Flake Sea Salt
]]>Lobster Bucatini with Crab Cream Sauce
INGREDIENTS:
DIRECTIONS:
1. Slice lobster tails in half, and clean them.
2. Season the lobster tails with My Fabulous Food's Creole seasoning and merlot sea salt.
3. Drizzle the lobster tails with My Fabulous Food's grape seed oil, and broil for approximately four minutes until done.
4. In a large skillet, over medium heat, sauté garlic in approximately one teaspoon of grape seed oil until fragrant and translucent.
5. Add heavy cream to the pan, mascarpone, and shredded parmesan cheese. Turn down the stove to low heat. Slowly whisk the sauce until all cheeses are melted.
6. Fold crab meat in the sauce. Simmer on low for three additional minutes minutes.
7. Add in cooked bucatini pasta, and top with lobster tails and micro greens for garnish.
]]>For the crème fraîche ranch:
DIRECTIONS:
DIRECTIONS:
Serves 4-6
Ingredients:
Optional Ingredients:
Directions:
Directions:
Fill a cocktail shaker approximately half of the way with ice. Add all ingredients to the cocktail shaker, secure the lid, and shake vigorously. Strain the cocktail into a chilled glass or over ice. Garnish with fresh pineapple wedge and leaves.
]]>Plantains Foster
INGREDIENTS:
DIRECTIONS:
OPTIONAL GARNISH:
DIRECTIONS: