U had me at Kitchen - Reality TV Cooking Show

U had me at Kitchen - Reality TV Cooking Show

U had me at Kitchen - Reality TV Cooking ShowU had me at Kitchen - Reality TV Cooking Show

Alexia's stuffed shells!

"Now that's Italian"

Alexia's stuffed shells!


Ingredients:
FILLING
1 box of Barilla Large Shells
2 1/2 lbs of Supreme Ricotta
2 bags shredded mozzarella
1 lb grated Romano cheese
1 bunch fresh parsley
Cracked black pepper
Garlic Salt
3 large eggs


Boil your shells (don't forget to season your water with salt) - cook them until Al Dente.


Remove shells from water and set aside - in a large dish mix the ricotta, eggs, mozzarella, and Romano cheese. Mix very well until it's light and fluffy, add in chopped parsley, and season with cracked black pepper and garlic salt. Mix well. (Whip them so the mixture gets light and fluffy).

In a large Pyrex add a coating of your Gravy and begin stuffing your shells. Lay them filling side up. When all layered drizzle them with sauce and grated cheese. Cover with foil and bake for about 30 minutes on 375. Next remove the foil and broil for a couple of minutes and let them get a little crispy!!! Waaaaaa laaaaaaaaaa - YOU WILL LOVE THEM!

You can use a "Sunday Gravy" or a simple marinara sauce to top these!!


Here is a simple marinara recipe!!
2 cans San Marzano plum tomatoes
5 cloves of garlic
1 bunch fresh basil
Garlic Salt
Garlic Powder
Red Chili Flakes
Cracked Black Pepper
Extra Virgin Olive Oil


In a pan saute your minced garlic & red chili flakes in olive oil.
Add in your tomatoes (break them up - I love to use a potato masher)
season with garlic salt and cracked black pepper.
Cook on low heat for about 45 min and at the end toss in some fresh basil cut up fine...


Is this easy or what???


ENJOY!

Alexia's stuffed shells! "Now that's Italian"

Alexia's stuffed shells! "Now that's Italian"

Alexia’s Italian Style Potato Salad!

Just in time for Spring this healthy, simple, colorful & ultra fresh salad makes a great side dish!

Alexia’s Italian Style Potato Salad!
Just in time for Spring this healthy, simple, colorful and ultra fresh salad makes a great side dish to many entrees!! You will even enjoy it as a main dish!!


Ingredients:
8 large red skin potatoes
1 ½ lbs of fresh string beans
2 medium vine ripened tomatoes
1 bunch fresh parsley
1 red onion
Garlic salt
Garlic Powder
Cracked black pepper
EVOO
Balsamic Vinegar
Balsamic Glaze


Wash and cut your potatoes into 1 1/2 inch pieces leaving the skin on. Boil them and set aside (leave them a little aldente) so they don’t get mushy in the mix.


Next wash and cut off the stems of the string beans - steam them until they turn bright green, then set aside.


Refrigerate the potatoes and string beans until they are chilled.

In a large bowl mix the potatoes, string beans, red onion (slice thin) & diced tomatoes (I like to cut them chunky) chop up the fresh parsley and mix in, season to taste with garlic salt, cracked black pepper and garlic powder. Drizzle in some good EVOO and balsamic vinegar then mix well.. Drizzle with balsamic glaze prior to serving.. Waaaa laaaaaaaaaa………

JUST IN TIME FOR SPRING THIS HEALTHY, SIMPLE, COLORFUL & ULTRA FRESH SALAD MAKES A GREAT SIDE DISH!

JUST IN TIME FOR SPRING THIS HEALTHY, SIMPLE, COLORFUL & ULTRA FRESH SALAD MAKES A GREAT SIDE DISH!

Alexia’s FAMOUS Pasta e Fagioli!

"Pasta and Beans" Ayyy it's Pasta Fazool!

Alexia’s FAMOUS Pasta e Fagioli a beautiful Italian soup "Pasta and Beans"


This hearty, healthy and delicious soup is very easy to make! You may be surprised how easy it is!!


Ingredients:
5 cloves of Garlic
1 large Vidalia Onion
6 stalks of Fresh Celery
EVOO
1 large can of San Marzano tomatoes
½ can of Pastene Kitchen ready tomatoes
1 bunch Fresh Parsley
1 bunch Fresh Basil
1 lb mini ditalini pasta (for a single recipe only use ½-¾ of the bag)
2 cans of cannellini beans
Red Chili flakes
Garlic Powder
Garlic Salt
Cracked black pepper
Romano cheese


In a large pan saute the garlic in olive oil (Mince the garlic very fine) add some red chili flakes to taste. (I like it spicy).


When the garlic gets a little browned and crispy add both course chopped onion and celery I chop the onion in small chunks and leave the celery in 1 inch pieces. Saute until the onions and celery until they are transparent (I add a little bit of water and keep reducing).


Next add 1 large can of San Marzano tomatoes and break up in the pan (a potato masher works great). Then add ½ can of Pastene Kitchen ready tomatoes. Season with Garlic powder, garlic salt, and black pepper.


Sprinkle in some grated romano cheese.

Cook for about 20 minutes on low.


Next add 2 cans of the cannellini beans (do not drain)

Cook down for about ½ hour on low.


Boil some water for your pasta (you can use salt to season the water, or boil in chicken stock). (I do that).


When water is ready add your pasta (for a single recipe only use ½-¾ of the bag) because it will grow and absorb all the soup and become to thick.


When the pasta is Al Dente pour into the soup water and all do not drain.. Stir in fresh basil chopped fine and chopped fresh parsley. Next add a generous amount of grated romano cheese. Serve with toasted italian bread, top with more grated cheese and garnish with fresh parsley.


You are going to LOVE IT!!!

Pasta e Fagioli a beautiful Italian soup!

Pasta e Fagioli a beautiful Italian soup!

Alexia's lip smackin southern style fried chicken!!

This chicken is so juicy and delicious and has a kick!!

How about some Alexia's lip smackin southern style fried chicken!!


This chicken is so juicy and delicious and has a kick!!


Ingredients:
Bone in chicken breast, thighs and legs.
1 box Corn Flakes
Tabasco Sauce
Paprika
Garlic Powder
Garlic Salt
Salt
Crack Black Pepper
Cayenne Pepper
Buttermilk
All Purpose Flour
Canola Oil

Wash and remove the skin from your chicken.
Place the chicken in a Pyrex dish.
Season your chicken well with Salt, Pepper, Paprika and Garlic Powder.
Cover your chicken with the buttermilk.
Add in a few shakes of Tabasco sauce and cayenne pepper.
Marinate 4-8 hours. (You can even marinate it overnight the longer the better).

Dry Coating:
In a large bowl or large zip lock bag mix together these dry ingredients.
Corn Flakes (smash them up)
Flour
Paprika
Garlic Powder
Garlic Salt
Crack Black Pepper

Now your ready to dip and fry!!

I like to double dip and place on a cookie sheet before dropping them into the oil.

Buttermilk, dry mix, Buttermilk, dry mix.
REPEAT these steps.

Get your oil nice and hot and drop those babies like its hot!!
Chicken is done when it is golden brown and crispy!

Place on some paper towel to absorb the excess oil.

If you have large pieces of chicken you can finish them off in the oven on a cookie sheet!!

Waaaaaa Laaaaa!!!

Alexia's lip smackin Southern style Fried Chicken!!

Alexia's lip smackin Southern style Fried Chicken!!

Roasted Eggplant Caprese Stack!

Simple, beautiful & delicious! This is so simple and ohhhhh so good!

Try this simple, beautiful and delicious stack of vine ripe tomatoes, kumato tomatoes, fresh Buffalo mozzy, roasted eggplant and basil... Season it well with cracked black pepper, garlic powder and garlic salt. Drizzle it up with some good olive oil and balsamic glaze and garnish with basil. It makes a wonderful presentation and is super tasty! 

Caprese stack of vine ripe Tomatoes, Kumato Tomatoes, Buffalo Mozzy, roasted Eggplant & Basil...

Caprese stack of vine ripe Tomatoes, Kumato Tomatoes, Buffalo Mozzy, roasted Eggplant & Basil... 

Squash Flower Recipe

Squash Flowers "Summer's Gold"

 

Alexia has a simple and delicious recipe for Squash Flowers to share with her #alexiafoodees!


Ingredients:
Squash Flowers
Bisquick
Milk
Eggs
Cracked black pepper
Garlic Powder
Garlic Salt
Paprika

Dried Parsley Flakes
Grated Pecorino Romano cheese
Grated Parmigiano Reggiano cheese
Canola oil
Salt


Take off the pinchy leaves but leave a stem on your flower. (The stem makes it easier to batter and dip the flowers).


Wash and dry them well, open them up and rinse inside as well.
"Mama Mary" used to say.. "Make sure you rinse the inside of the flower there may be a bee hiding inside. BUZZZZZZ!!!


Make your batter very similar to a pancake batter (The recipe is on the box of Bisquick) Alexia adds and extra egg and a little more milk. 


Season to taste with:
Cracked black pepper, Garlic Powder, Garlic Salt and Paprika.

Next fold in your Romano and Parmesan cheese.


Dip the flowers in the batter and fry up until golden brown in your hot canola oil.


Place them on a dish and sprinkle lightly with some salt.


Dry them on dish with some paper towel and WAAAAAA LAAAAAA!!


Serve them up as is or with some of Alexia's famous San Marzano tomato sauce.... NOW WE ARE TALKING!!!!


****EXTRA TIP from Alexia D- you can also stuff them with Prosciutto and Cheese!!!


YUMMMMMMM so good!!!!!!

SQUASH FLOWERS "SUMMER'S GOLD"

SQUASH FLOWERS "SUMMER'S GOLD"

Alexia's famous Pizza Sauce recipe!!

Alexia says it's all about the PIZZA SAUCE!!!

 

Now that's a pizza pie!! A great after work meal for the family! Quick, easy and delicioso!!! The kids can help too!!! Have fun with food people! 


Check out Alexia's famous Pizza Sauce recipe!! You can make this in 5 minutes flat!! 


Alexia says it's all about the PIZZA SAUCE!!!


This is her pizza sauce recipe! You can make this in under 5 minutes!!!!!


1 can of Pastene kitchen ready tomatoes
Garlic salt
Garlic powder
Cracked Black pepper
Pecorino Romano Cheese
Parmigiano reggiano cheese
Extra Virgin Olive Oil
Garlic salt
Garlic powder
Cracked Black pepper
Dried Oregano
Dried Basil


Add the can of Pastene into a large bowl, season it up with
Garlic salt, Garlic powder, Cracked Black pepper and red chili flakes.
Add in a dash of both Dried Oregano, and Dried Basil.
Drizzle in the extra virgin olive oil and mix it up.
Fold in the Pecorino Romano Cheese and Parmigiano reggiano cheese.

Waaaaa Laaaaaa YOUR DONE!!! Spread it on your favorite pizza dough and top with the toppings of your choice!!!! (Alexia loves sausage, pepperoni, mozzarella onions and peppers) OH that's YUMMY!!

****YOU DO NOT PRE-COOK THIS PIZZA SAUCE.
It will cook in the oven...

It is really fresh and delicious!! ENJOY!!!!!

ALEXIA SAYS IT'S ALL ABOUT THE PIZZA SAUCE!!!

ALEXIA SAYS IT'S ALL ABOUT THE PIZZA SAUCE!!!

ALEXIA'S terrific and tasty chili!

This Chili is very easy to make and absolutely delicious!

ALEXIA'S terrific and tasty chili!

This Chili is very easy to make and absolutely delicious!

**FUN FACT Alexia used to make this Chili for her Uncle's food truck when she was just a teen!!

Ingredients:
2 1lbs 90% ground sirloin
1 1/2lb 90% ground chuck
1 small can of hunts tomato sauce
1 large can of San Marzano plum tomatoes
1/2 can of Pastene kitchen ready tomatoes
2 poblano peppers
1 green bell pepper
1 red pepper
6 cloves fresh garlic
1 large Vidalia Onion
2 fresh jalapeno peppers
McCormick Chili Powder
McCormick Mexican Chili powder
Tabasco Sauce
Cracked black pepper
Red chili flakes
Garlic Salt
Garlic Powder
Olive Oil
Paprika
Ketchup
1 can dark Kidney Beans
1 can light Kidney Beans
1 can Black Beans
Cheddar cheese
Monterey jack cheese
Sour Cream
Tostitos Chips

In a large pan add some olive oil.
Add in your finely chopped onions and cook down (add some water periodically and reduce). Season with Garlic salt, cracked black pepper and garlic powder.

Next add in your assortment of peppers cut very fine and minced garlic. Season again with Garlic salt, cracked black pepper and garlic powder.

Cook down, (add some water periodically and reduce).

Next add in your ground beef and cook down,
(add some water periodically and reduce).
Chop up the meat fine. I like to use the pampered chef chop tool.

Season your beef with both Chili powders (Watch out for the Mexican use it sparingly it's HOT) add in some Garlic salt, cracked black pepper and garlic powder.

Next add in your tomato assortment. Chop your plum tomatoes and season again with the same seasonings but this time add some chili flakes, a few dashes of Tabasco and some ketchup.

Cook down for about 30 minutes.

Next add your beans and lots more Chili powder and Paprika.

Season to taste. You may need a little more of the above spices. (Make sure you taste it) You may want it more spicy...... (ALEXIA loves it EXTRA spicy)

Simmer for about an hour and a half.

Waaaa Laaaaa Your chili is done and it is AMAZING!!!

Serve your chili in a bowl with lots of cheddar and monterey jack cheese, fresh jalapeno's, chopped onions,a dollop of sour cream and some tostitos chips!!!!

Make Chili nachos!

How about a chili dog!!!!

YUMMMMMMY! 

ALEXIA'S terrific and tasty Chili!

ALEXIA'S terrific and tasty Chili!

Fried Zucchini!!

Alexia's classic fried Zucchini!

 

Fried Zucchini!!


Alexia's classic fried Zucchini recipe that her Grandmother "Mama Mary" taught her many years ago. As a child, Alexia would look forward to going to Mama's house and eating those delicious slices of fried zucchini! She loves them best cold.


You can make so many dishes with this simple zucchini recipe.

Here are a few examples:

You can layer them with cheese and sauce making them Parmesan style. You can roll them up with some ricotta cheese, sauteed spinach and serve them with marinara sauce. You can layer them with fresh mozzarella, vine ripes tomatoes and basil and drizzle them with olive oil and balsamic, or just eat them alone.


***CAUTION they are highly addictive and you may eat them like potato chips!


Here we go...


Ingredients:
Zucchini
Grated Pecorino Romano
Garlic salt
Garlic powder
Cracked black pepper
Dried Parsley
Bisquick
All purpose flour
Canola oil
Eggs
Milk
Salt


Wash your zucchini and slice it very thin into circles.


In a large dish add your dry ingredients: Use the flour and Bisquick in a ratio of 50/50. Season with salt, garlic powder, garlic salt, and cracked black pepper.


In a large bowl mix your eggs, Pecorino Romano, dried parsley, and milk. Season with garlic powder, garlic salt, and cracked black pepper.


Dip your zucchini in the egg mixture then flour mixture.


Lay out the zucchini on some foil and let them sit for about 10 minutes.


Next your ready to fry them up!


In your fry pan add some canola oil and lightly pan fry them until golden brown.


Layer them on a dish with paper towel to absorb the excess oil.

Repeat the process.


ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!

Alexia's Italian style classic fried Zucchini!

Alexia's Italian style classic fried Zucchini!

Zucchini with caramelized onions, pepperoni & white beans!

Another one of Alexia's simple recipes featuring ZUCCHINI!!

 

Sauteed Zucchini with caramelized onions, pepperoni and white beans!


Another one of Alexia's simple recipes featuring ZUCCHINI!!


This is absolutely DELICIOUS! This dish stands alone but it is very versatile.

Here are a few examples of what you can do with it.

Put it over your favorite pasta.
Pour it over some crusty Italian bread and make a bruschetta!
Put it over rice.

OH SO YUMMY!!

Just to name a few.

OK here we go....


Ingredients:
Zucchini
Vidalia Onions
Sliced Pepperoni
Cannellini Beans
Cracked Black Pepper
Red Chili Flakes
Garlic Powder
Garlic Salt
Olive Oil
Grated Pecorino Romano Cheese


Wash and cut up your zucchini into about 1" pieces.
Slice your onion thin.

Add some good extra virgin olive oil to your pan.

Start caramelizing the onions.
Season your onions with cracked black pepper, garlic powder and garlic salt.


(Add some water to reduce your onions)

When they start to become translucent and caramelized add in your zucchini.


Season again with the same spices.

Add some water and cover with foil to help the cooking process.

Next add in your sliced pepperoni.

Cook on low to medium constantly stirring.


The zucchini, the onions and the pepperoni will start to slightly brown.

Now it's time to add your beans water and all.

Add a pinch of red chili flakes for a kick.

Reduce down for about 5 minutes.

Remove from heat and sprinkle with pecorino romano!


Waaaaaaa Laaaaaaaa!!

ENJOY!

Zucchini with caramelized Onions, Pepperoni & White Beans!

Zucchini with caramelized Onions, Pepperoni & White Beans!

Alexia's protein Farfalle (bow tie) Pasta Primavera!

This a delicious, healthy and colorful dish!!!

Alexia's protein Farfalle (bow tie) Pasta Primavera!

This a delicious, healthy and colorful dish!!!

Ingredients:
Zucchini
Yellow "Summer" Squash
Carrots
Broccoli
Cauliflower
Fresh Basil
Vidalia Onion
Extra Virgin Olive Oil
Whipped butter
Garlic Salt
Garlic Powder
Cracked Black Pepper
Farfalle Pasta
Grated Pecornio Romano Cheese

OK so here we go......

Wash all your veggies.....

First cut your onion in thin slices.
Next, add some good Olive oil to your pan.
Start caramelizing your onions. (Alexia always adds some water and reduces) this helps the cooking process.

Season with garlic salt, garlic powder and cracked black pepper.

Next, steam your broccoli. (Do cook all the way keep it very green and Al Dente).
Remove from heat and set aside.

Next, in the same pan you have caramelized your onion add your chopped Summer squash and Zucchini. (Cut into small cubes). Start cooking them down on low heat. Add some water and cover with foil to steam them a little continuously stirring.

Start boiling your water for your pasta. (Don't forget to add some salt).

Next, add in very thin and small pieces of fresh cauliflower.

Add a drizzle or two of olive oil.

Add some water and reduce.

Next add some shaved carrots. (Alexia likes to use a potato peeler and peels them extra thin).

When your veggies look done stir in the broccoli.

Next, stir in 1/4 cup of whipped butter.

Cook your pasta and drain it when it's Al Dente (reserve some pasta water). About 1/4 of a cup and set aside.

Put your pasta in a large bowl drizzle with Olive Oil, cracked black pepper, garlic powder and garlic salt.

Add in your reserved pasta water and mix in your veggies.

Sprinkle with some grated pecorino romano and garnish with basil...
 



Alexia's protein Farfalle (bow tie) Pasta Primavera! This a delicious, healthy and colorful dish!

Alexia's protein Farfalle (bow tie) Pasta Primavera! This a delicious, healthy and colorful dish! 

Alexia's delicious Kielbasa Sandwiches!

Alexia's delicious Kielbasa Sandwiches!

Alexia marinated some Kielbasa in fresh Pineapple and Pineapple juice overnight. Then in a fry pan she added some good Olive Oil and sautéed some Vidalia Onions, red, green, yellow, and orange Peppers until slightly caramelized (she seasoned them with Garlic Salt, cracked Black Pepper and a little pinch of Chili flakes) then she added in some sliced Yukon gold Potatoes to the mix and cooked them to perfection. Next she grilled the Kielbasa until slightly charred and put it all on a nice crusty Italian roll.  



Alexia's delicious Kielbasa, Pineapple, tri-colored peppers and Potato Sandwiches!

Alexia's delicious Kielbasa, Pineapple, tri-colored peppers and Potato Sandwiches!

A beautiful and fresh summer salad!

A beautiful and fresh summer salad!

A beautiful and fresh summer salad! This is so simple but the taste is simply amazing! Alexia steamed some fresh String Beans, (cooled them down) then tossed them with Campari Tomatoes, fresh Buffalo Mozzarella, Red Onions and Cucumbers, lots of fresh Basil, extra virgin Olive Oil, Balsamic Vinegar and Balsamic glaze! She seasoned it all up with Garlic Salt, cracked Black Pepper and Garlic Powder! 

String Beans, Campari tomatoes, Buffalo Mozzarella, Red Onions & Cucumber Salad!

String Beans, Campari tomatoes, Buffalo Mozzarella, Red Onions & Cucumber Salad!

Alexia's Maccheroni Arrotolati Al Bronzo pasta!

Alexia's PESTO Recipe!

Alexia's Maccheroni Arrotolati Al Bronzo Pesto Pasta! 


Alexia's PESTO!!!!
You can use a Food Processor for this.
Ingredients:
Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper

In a food processor -
Add 3 cups of fresh basil packed tight
1 cup of fresh parsley
Add 3 cloves of fresh garlic
1/2 cup or so of EVOO
1/2 cup Romano Cheese
1/4 cup Parmasan
1 teaspoon salt
Cracked black pepper to taste
1/4 cup pine nuts

Pulse in your food processor and blend together.
It's AMAZING!!! 


You can incorporate this wonderful pesto into so many dishes!!!!

This time of year basil and parsley are growing in abundance! What should you do with it all??? Alexia says make a pesto! Pesto is so versatile and can be used in so many dishes! Here are a few examples: Toss it with your favorite pasta, use it for a dressing for a cucumber, tomato & red onion salad, top your fish, beef or chicken with it, make a beautiful pesto pizza or bruschetta! There are so many pesto possibilities! Alexia's Maccheroni Arrotolati Al Bronzo Pasta tossed with her homemade pesto, shaved sharp provolone cheese, topped with lots of fresh basil and chili flakes!


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Alexia's simple, classic and delicious Eggplant recipe!

Alexia's simple, classic and delicious Eggplant recipe!

This Eggplant is so very versatile! You can enjoy this Eggplant in so many ways. You can layer with Marinara Sauce and Grated Cheese, make a nice Eggplant Parmesan, a yummy Eggplant Rollatini (layered with Ricotta and Spinach), perhaps, or even eat them plain! (Be careful they can be addicting like Potato Chips HAHA). Just to name a few ways!!! ENJOY!


(Alexia show's you how to make a great marinara in her "Bring Back Sunday Dinner" episode). CHECK IT OUT!


Ingredients:
2 large Eggplants (Eliminate the seedy slices, the seeds make the Eggplant bitter and tough to eat).
Eggs
Romano Cheese
Cracked Black Pepper
All Purpose Flour
Italian Style Bread Crumbs
Garlic Salt
Fresh Parsley
Milk
Canola Oil
Fresh Basil


Wash and peel your Eggplant.
Slice very thin (try to keep all the slices the same size)


In a dish make and Egg wash with Eggs, Parsley, Black Pepper, Garlic Salt, lots of Romano Cheese and Milk.


In a large bowl make a dry mix of Flour, Bread Crumbs, (Use a little more Flour then Bread Crumbs 60/40 ratio) add some Garlic Salt, Black Pepper, Parsley and Romano cheese.


Dip your Eggplant in the Egg wash then in the dry mix.


Set aside (Lay flat on a piece of foil prior to frying).

When they are all ready to go lightly pan fry in Canola Oil until lightly browned.


Lay them out on a dish layering them up as they cook with a paper towel to absorb any excess oil.


Layer the Eggplant in a Pyrex dish with Sauce and Romano Cheese.

***TIP I keep pressing the Eggplant layers down and make them very tight....


Bake covered for about 1/2 hour on 375 then take off the foil and continue to bake for about another 10-15 minutes or so.

Remove from oven and top with some fresh basil!


You are going to love this eggplant!!!


Alexia's simple, classic and delicious Eggplant recipe!

Alexia's simple, classic and delicious Eggplant recipe!

ALEXIA'S Cuban Style Pulled Pork Sliders!

ALEXIA'S Cuban Style Pulled Pork Sliders!

 

ALEXIA'S Cuban Style Pulled Pork Sliders, topped with her AMAZING Broccoli, Carrot and Red Cabbage Slaw!

Cuban Style Pork (Crock Pot Recipe).


Ingredients:
4 lb boneless pork loin - you can also use a Pork Butt.
1 Fresh Lime.
3 Cups Orange Juice.
Cracked Black Pepper.
Garlic Salt.
Garlic Powder.
Cumin (Optional).
Olive Oil.
1 Large Vidalia Onion.
1 Small Red Onion.
1 Chipotle Pepper.
12 Cloves Roasted Garlic.


Season your Pork with Cracked Black Pepper, Garlic Salt, Garlic Powder and Cumin (Optional) sear it in a fry pan with a little olive oil - when it develops a nice crust add your chopped Onions and cook down.
It's time to add your Pork and Onions into the crock pot.
Next, add in your cloves of Roasted Garlic.
Top the Pork with the Orange Juice, the juice from one Lime and your Chipotle Pepper - Season again with Garlic Salt, Cracked Black Pepper and Garlic Powder.

That's it!! So easy!! Cook low and slow in the Crock Pot for 6 hours until it shreds apart!!


***Broccoli, Red Cabbage and Carrot Slaw:
Ingredients:
1 Bag of Broccoli and Carrot Slaw.
1/2 head of Red Cabbage.
Cracked Black Pepper.
Garlic Salt.
Garlic Powder.
1/2 fresh Lemon.
Olive Oil.
1 1/2 Tablespoon of Dijon Mustard.
Apple Cider Vinegar.

In a large bowl add your bag of Broccoli and Carrot slaw.
Next add your Red Cabbage (slice thin)
Season with Cracked Black Pepper, Garlic Salt and Garlic Powder.
Next, Squeeze the juice from 1/2 fresh Lemon.
Next, add in your Dijon Mustard.
Drizzle with Olive Oil and Apple Cider Vinegar.

Mix well and refrigerate for 2 hours.


***Now to assemble your Sandwich.
You will need a nice Cheddar Cheese Blend for this, some spicy BBQ sauce and some Chopped fresh Cilantro!!!!

Get your Sweet Hawaiian Bun.


Layer with the Pulled Pork and Slaw, smother with a Cheddar Cheese blend, Sprinkle on some fresh Cilantro and drizzle with some spicy BBQ sauce.


THIS IS AN AMAZING SANDWICH!

ALEXIA'S Cuban Style Pulled Pork Sliders w/Broccoli, Carrot and Red Cabbage Slaw!

ALEXIA'S Cuban Style Pulled Pork Sliders w/Broccoli, Carrot and Red Cabbage Slaw!

Alexia's Roasted Tomatoes!

Roasted Tomatoes! 6 simple Ingredients!

Roasted Tomatoes!! 6 simple Ingredients!!!!! 


You are going to LOVE THESE!


These roasted tomatoes are AMAZING and so very easy!! You can use them in so many dishes!! Pictured here Alexia tossed them over some fettuccine, which she seasoned up with some Extra Virgin Olive Oil, Garlic Salt, Garlic Powder, Cracked Black Pepper, Pecorino Romano, Shave Parmagiano Reggiano and some Fresh Basil. Seriously simple ingredients with an abundance of flavor.


Alexia uses these Roasted Tomatoes in Soups, Pasta Dishes, on Salads, over Chicken or Fish, in Rice. They are so versatile!! She also freezes them and used them throughout the Winter months to get that sweet summer Tomato taste into her dishes!


OK here we go.

Ingredients:
Tomatoes (LOT'S OF THEM).
Garlic Salt.
Garlic Powder.
Cracked Black Pepper.
Olive Oil.
Cooking Spray.


Preheat your oven to 425.
A Pyrex Dish works best for these.
Spray your dish.


Add your Tomatoes cut them into large pieces.
Season with Garlic Salt, Garlic Powder and Cracked Black Pepper.
Drizzle with Olive Oil.


Roast on 425 for about 1 1/2-2 hours until your tomatoes look slightly charred.


Shut off the oven and leave them in the over to dry out for another 2 hours or so.


Remove from oven and use them right away, freeze them and use them later, or eat them immediately because they are so delicious and addicting... HAHA!


WOW they are good!!!!
ENJOY!!!

Roasted Tomatoes! 6 simple Ingredients!

Roasted Tomatoes! 6 simple Ingredients!

Alexia's tangy & tasty Broccoli, Red Cabbage & Carrot Slaw!

Alexia's tangy & tasty Broccoli, Red Cabbage & Carrot Slaw!

This makes a great and healthy side dish! It's wonderful on Tacos, Sandwiches, or by itself! 

 

Ingredients:
1 Bag of Broccoli and Carrot Slaw.
1/2 head of Red Cabbage.
Cracked Black Pepper.
Garlic Salt.
Garlic Powder.
1/2 fresh Lemon.
Olive Oil.
1 1/2 Tablespoon of Dijon Mustard.
Apple Cider Vinegar.

In a large bowl add your bag of Broccoli and Carrot slaw.
Next add your Red Cabbage (slice thin)
Season with Cracked Black Pepper, Garlic Salt and Garlic Powder.
Next, Squeeze the juice from 1/2 fresh Lemon.
Next, add in your Dijon Mustard.
Drizzle with Olive Oil and Apple Cider Vinegar.

Mix well and refrigerate for 2 hours!

Alexia's tangy & tasty Broccoli, Red Cabbage & Carrot Slaw!

Alexia's tangy & tasty Broccoli, Red Cabbage & Carrot Slaw!

Alexia's Garlic Hoison Chicken Wings!

SO GOOD!!

 

Alexia's knock your socks off Garlic Hoison Chicken Wings!!

Ingredients:
4 lbs. of Chicken Drumettes
Ground Garlic
Ground Ginger
Soy Vay Hoisin Garlic Marinade and Sauce
Red Chili Flakes
Honey
Ketchup

Wash your wings and dry them.
Do a dry rub of ground garlic and ground ginger.
Sprikle in some Red Chili Flakes.
Add in 1/2 the bottle of Hoison Sauce. (Save the rest for later)
Mix in a generous amount of Ketchup.
Drizzle on some Honey.

Marinate 4 hours or more.

Bake covered with foil for about an hour on 400 degrees.

Remove cover and and pour on the rest of the Hoison sauce, bake more until all the liquid is absorbed and they are brown and crispy...

So FABULOUS and EASY, they fall right off the bone!

Get your wet wipes ready PEOPLE!!

Alexia's knock your socks off Garlic Hoison Chicken Wings!!

Alexia's knock your socks off Garlic Hoison Chicken Wings!!