Garbero Photography

COOKED SALMON FILET

1 AVOCADO

1 PKG ROASTED SEAFOOD SNACK

MAYO

SRIRACHA

GREEN ONIONS

RICE

EVERYTHING BUT THE BAGEL SEASONING (EBTBS)

CHILI CHICKEN MIX **

This is kind of a leftovers type dish so it's basically assemble and serve.

To heat rice in the microwave, add an ice cube then cover with parchment.  Trust me, it works!  On a plate chunk up your salmon and mix with the rice.  Top with the mayo and sauce ** sriracha, green onion and EBTBS.  Slice up some avocado and use the seaweed like little taco shells! 

** The manufacture recommends heating the sauce first to 140° then using it hot or cooled down.

BUTTER 3 TBSP

1 TBSP  TACO SEASONING (I USED VIRGINIA SPICE BY GREEN SAHARA)

1 HEAPING TBSP  FLOUR

1/2 CUP HALF N HALF +

1 CUP CHEDDAR CHEESE

Melt butter in a sauce pan and add your spices and flour.  Whisk in half n half then melt the cheese.  If it's too thick slowly add additional half n half until it's your desired consistency.

SALMON POKE

SEEDLESS CUCUMBERS

NUKAYOK SAUCE

EVERYTHING BUT THE BAGEL SEASONING

Cut cucumber into 1 to 2 inch disks.  Using a melon ball scoop or measuring spoon, scoop out a small amount of each section of cucumber.   Marinate the fish in the sauce.  (add a small amount of mayo for extra creaminess.)

Spoon the salmon into the cucumber cups then garnish with the EBTBS.

HAVENS KITCHEN HARISSA SAUCE

2 EGGS

1/2 RED ONION

1 CUP MOZZARELLA

CILANTRO

2 FLAT BREADS/NAAN

Pre heat the oven to 425° 

Spread the sauce on the flat bread then sprinkle the cheese and onions on.  Make 2 small wells for the eggs.  Crack the eggs directly to the pizza then cook for 15 minutes or until the yolk is the desired doneness. Garnish with cilantro and serve.

POKS EXTRA SPICY SEASONING

2 TBSP FLOUR

1/2 CUP HEAVY CREAM

OLIVE OIL

SALT & PEPPER

1/4 CUP CREAM CHEESE

*PASTA WATER NOODLES (YOUR CHOICE)

1 RED JALAPENO

1/2 SM WHITE ONION

3 GARLIC CLOVES

1 lb BIG COOKED SHRIMPS

Start your water and boil noodles per package instructions. Save the pasta water for your sauce. Drizzle olive oil In a large sauce pan. When it's hot add your onion and sliced red jalapeno. Cook until tender. Add pressed garlic and cook for about 30 seconds. On medium to low heat add your flour and whisk in the heavy cream and pasta water to the desired consistency. Bring to a boil then reduce heat again. Add your cream cheese and shrimp and 3 to 4 tbsp POKS Extra Spicy Spice. Once the shrimp are heated up add your pasta and serve family style. Garnish with fresh parsley and a sprinkle of Poks spice.

16 TO 20 MUSHROOMS

2 PEPPERS

½ RED ONION

2 GARLIC CLOVES

4 OZ CREAM CHEESE

½ CUP MOZZARELLA

⅓ CUP PANKO (PLUS EXTRA)

¼ CUP NUTRITIONAL YEAST

½ TBSP SAHARA SPICE

SALT AND PEPPER

OLIVE OIL

Start by cleaning the mushrooms and removing the stems. Bake at 450° for 15 minutes to remove some of the moisture. Mix all of the ingredients then form small balls to press down into the mushroom caps. Slightly flatten then sprinkle a bit of extra panko on top. Drizzle with olive oil then put back into the oven until the tops are browned. About 15 to 20 minutes. Garnish with cilantro or parsley

1 SHALLOT

3 GARLIC CLOVES

1 CUP SAKE

OLIVE OIL

3 PLUMBS

CHILI FLAKES

GINGER

SALT & PEPPER

Start with a drizzle of olive oil in a hot sauce pan.  Saute your shallots until they are tender then add the garlic.  Cook for about 30 seconds then add 1 cup of Sake.   Add your chopped plums, 1/2 tsp ginger and 1/4 tsp chili flakes.  Simmer on medium heat until the fruit is broken down and the sauce is reduced.  Use a stick blender to puree the sauce.

I spread mine over a medium rare porter house by RANCHERS PRIME. Served with some charred brussel sprouts.

LO MEIN NOODLES

FILET

CARROT

RED PEPPER

GREEN ONION

OLIVE OIL

HAKKA NOODLE SAUCE

SALT & PEPPER

ALMOND SLICES

Start the noodles per package directions. 

Start with a bit of oil in a large skillet.  Slice the veggies. Saute the veggies then remove from the pan and set aside.  Slice the filet, salt and pepper then add to the pan with a bit of the noodle sauce. 

Once the filet is cooked add the veggies and noodles back to the pan.  Add a bit more of the noodle sauce. 

Plate everything and add the sliced almonds.

8 OZ PORK

1 RED ONION DICED

1 SHEET OF PUFF PASTRY

BBQ SAUCE

BONE BROTH COLLAGEN

Precook the pork in an instant pot.  45 minutes on high pressure in water will give you tender pulled pork.  (save the stock for recipes, including use in this one.)

Shred the pork and mix with the sauce and onion.  Add a heaping scoop of collagen and thoroughly mix.  If the pork seems a bit dry you can add more BBQ sauce or a bit of the stock from the pork. 

On parchment paper, lay out your puff pastry and cut into rectangles.  Spoon the pork mixture into the middle then wrap opposite corners across so they touch.  Use a bit of water to make it stick. 

Beat an egg with 1 tsp of water then brush the pastry with the egg. 

Bake per the pastry package instructions.

1 LOBSTER TAIL

1 EGG + 3 EGG YOLKS

1 MUFFIN

1 TBSP RICE VINEGAR

1 STICK OF BUTTER

PARSLEY

SALT & PEPPER

I used the same pot of water for everything.  Start by boiling the lobster tail then set it aside.

Toast the muffins and poach the eggs.  You can use a bit of butter for the muffins.  The rest is for the sauce.

Once the eggs are done set everything up and add a dish over the hot water.  Melt the butter. In the double boiler add the egg yolk and vinegar.  Start slowly whisking in the butter until you have a thick sauce. 

Assemble and salt & pepper to taste.

9 TO 12 SCALLOPS

SINGAPORE CURRY JERK

1/3 CUP COCONUT MILK

1 CUP WATER

1/4 CUP FLAKED COCONUT

1 CUP JASMINE RICE

2 GREEN ONIONS

CILANTRO

BOOYAH SPICE

SALT & PEPPER

OLIVE OIL

Make your rice in an instant pot.  Add rice, coconut, coconut milk, water and cook on high pressure for 8 minutes.  Allow the steam to release manually.

When the instant pot cycle beeps done, start your scallops.

Season with booyah spice and add to a hot pan with olive oil.  Sear on each side for a couple minutes.

While the scallops are cooking add the rest of the coconut milk to a sauce pan and heat with 1 heaping teaspoon of the Singapore marinade.

Release the rest of the steam and fluff the rice with green onion and cilantro.  Top with the scallops and pour the sauce over it all.

4 OZ GROUND BEEF

 1 TBSP SWEET SPICE/  ½ TSP VICTORIA SPICE

½ CAN PEAS AND CARROTS

¼ CUP TOMATO SAUCE

6 CREAMER POTATOES (pre cooked)

2 GREEN ONIONS

OLIVE OIL

CRESCENT ROLLS

SALT & PEPPER

In a saucepan, heat olive oil and brown your ground beef. (pork or poultry works as well) Add your spices and tomato sauce. Use a bit of water to thin the sauce if it’s too thick.

Add the rest of your veggies and potatoes, salt and pepper.

Open the crescent rolls and divide into 4 sheets. Use your fingers or a rolling pin to gently pinch the seams together to form rectangles. I put the bottom rectangle on a piece of parchment to make it easier to move.

Drop the filling into the center and add the second piece on top.

Use a fork to crimp the edges.

Bake per the directions on the package.

Some links may include my affiliate codes.  This won't impact you at all, it just means I may make a small percentage of the sale if you choose to purchase.  

FROZEN BREAD DOUGH

BUTTER

SESAME SEEDS

GREEN ONION

SHREDDED CHEESE

(SHREDDED CHICKEN OPTIONAL)

TANDOORI SAUCE

Prepare the dough per the instructions on the package.  Once you form the balls, stretch and stuff the cheese and tandoori sauce and chopped green onion mix into the center.  Place on a baking sheet and allow to rise again until the buns triple in size.  Brush with melted butter and sprinkle with the seeds.

Bake per instructions.

RIGATONI

PESTO SAUCE

MULTI COLLAGEN - UNFLAVORED

PARMESAN CHEESE

MOZZARELLA CHEESE

Boil  your pasta per the instructions on the package.

In a large skillet heat your pesto sauce and add 1 packet of Multi Collagen.  Stir until it's thoroughly melted in.  Add your pasta and mozzarella.

*If you need to thin the sauce a bit you can add the pasta water a tbsp at a time until it's the desired consistency.

Garnish with shaved Parmesan and basil leaves.

FLANK STEAK

GARLIC

OLIVE OIL

BOOYAH SPICE

Press garlic into a small dish.  Mix with olive oil and a generous scoop of Booyah Spice from Reggae Spice Co.  This forms a delicious paste that you rub into the flank steak.

On high heat on your skillet, cook the meat on each side.  Don't overcook the steak.

Serve with Chimichurri sauce from Havens Kitchen.

CRUNCHY TACO SHELLS

8 OZ GROUND BEEF

DICED TOMATO

CORN/BLACK BEAN MIX

CHEDDAR CHEESE

GREEN ONION

JALAPENO

CILANTRO (SUB LETTUCE OR CABBAGE)

POKS ORIGINAL SPICY

In a pan with a bit of olive oil, brown your ground beef. Add a generous sprinkle of your favorite POKS spice, mild to hot. Stir and allow the meat to brown.

Mix your veggies and cheese together to make a black bean salad topping.

Assemble and eat! *for extra crunchy taco shells, bake them for a few minutes per the package directions.

½ LARGE ZUCCHINI

½ CARROT

½ CUP CORN

2 OR 3 BROCCOLI FLORETS

1 SMALL RED PEPPER

½ RED ONION

2 CLOVES OF GARLIC

SALT & PEPPER

½ SHREDDED MOZZARELLA

½ TBSP SAHARA SPICE

¼ TSP BAKING SODA

¼ CUP FLOUR

½ CUP PANKO

1 EGG

The most important thing is to strain the zucchini. Grate it first, spread it out and sprinkle it with salt. Let it sit and drain then squeeze all the moisture out. It will be the last veggie you add to the dish. The longer it drains the better.

Grate or chop everything, mix all the ingredients. *If the patty isn’t sticking well add a bit more egg. Beat the egg and add a tbsp at a time until everything sticks.*

Fry the patties a couple minutes each side. Keep the heat low so they don’t brown too quickly then let them sit on a paper towel for a few minutes.

Garnish with sour cream and cilantro.

This is actually a recipe adapted from POOKSPANTRY.  Make sure you check her out.  She has some great recipes with tons of useful tips.

THINLY SLICED FLANK STEAK

HAVENS KITCHEN BBQ SAUCE

VINEGAR & WATER

Using a meat mallet, pound each slice of meat to the desired thickness.

Mix your bbq sauce with 2 tbsp of white vinegar and 4 tbsp water.

Evenly coat the meat in the marinade and allow to sit for 2 hours to overnight.

Spread the meat on the dehydrator trays and set for hot air at the highest temp.  Check the meat every couple of hours until it is thoroughly dry.   

*You want the meat to be fully cooked but still be pliable.  Store in air tight bags for up to a week.

BROCCOLI

CARROTS

CORN

OLIVE OIL

SALT & PEPPER

GOLDEN TURMERIC TAHINI DRESSING

Simplest recipe ever... just chop your veggies into bite size pieces.  Drain the corn from the can.  Use any amounts you like.  Drizzle with olive oil.  Salt & pepper to taste.  Roast at 425° for about 15 minutes.  

Drizzle with the tahini sauce from Havens Kitchen.

SOURDOUGH BREAD

TOMATOES

AVOCADO

RED ONION

SALAMI

OLIVE OIL

GARLIC

ORIGINAL SPICY POKS

BLACK PEPPER.

Cube leftover bread. It works best when it is slightly stale. In a bowl toss with olive oil and sea salt. Spread on a baking sheet and toast at 450° until golden brown. Set aside.

Chop everything into bite size pieces. For this recipe we used one large beefsteak tomato, a handful of yellow cherry tomatoes, 1/2 small red onion, 1 avocado and a handful of spicy salami rounds and 1 clove of pressed garlic. There are no rules to this salad. You can add any ingredients you like. For example: cucumber, green pepper, olives or artichoke hearts would also be wonderful. Load it up!!!

Once your veggies are chopped in a bowl, season with POKS Original Spicy seasoning, black pepper, olive oil and heavy splash of balsamic vinegar. Toss and add your toasted bread.

ONION

GARLIC

TOMATOES

ITALIAN SEASONING

GROUND BEEF

SALT & PEPPER

OLIVE OIL

Small dice 1/2 onion and peel 3 to 4 cloves of garlic.  On saute in the instant pot, add olive oil and cook the onions until they are tender.  Add pressed garlic and cook for 1 more minute.

Next, add 1 lb of ground beef and 1/4 cup Italian seasoning, water and tomatoes then cook on high pressure for 45 minutes. 

Allow the steam to release naturally.  There will be quite a bit of liquid left.  Continue on saute until it cooks down to the desired consistency,.  Stir frequently.  

Salt and Pepper to taste.

SWEET POTATO

CHEDDAR CHEESE

SOUR CREAM

SALT & WHITE PEPPER

CHIVES

BUTTER

I could talk about how to steam lobster and pan fry a filet but it's pretty straight forward.  Instead, let me hook you up with these epic twice baked sweet potatoes. 

First thing, cook the potato in an instant pot for 15 minutes.  Make sure there is water in the pot and the potato is on a trivet out of the water.  Let the steam release naturally for 10 minutes before you pull your potatoes.

Cut a small amount off each end then cut in half.  Carefully scoop out the centers into a bowl.  Leave a bit around the edge and the bottom so they hold together to bake.

Mix the ingredients and stuff the potatoes.  Stand them up on the ends and bake for 15 minutes at 375° 

If you really want to make sure they hold their structure you can wrap the bottom half on the potatoes with a bit of tin foil.   I wish I could have done that but I was out of foil.

PORK CHOPS

PANKO

CRUSHED TORTILLA CHIPS

SALT & PEPPER

VICTORIA SPICE

SOUR CREAM

JALAPENO

HOAGIE ROLL

LETTUCE

TOMATO

MAYO

You can roast a jalapeno directly over your stove’s burner until all sides are charred then peel under water. Filet the jalapeno flat and remove the stem and seeds and set aside.

Using a mallet with a baggie or saran wrap, flatten the pork cutlet.

Combine panko and tortilla chip crumbs (3 parts panko to one part crumb), salt & pepper to taste and Victoria Spice.

Coat your cutlet with a thin layer of sour cream then dredge in the toppings.

In a shallow frying pan, evenly coat the bottom of the pan with olive oil and fry each side of the cutlet until it’s golden brown.

Layer onto a toasted hoagie roll of your choice with mayo, lettuce and tomato.

KNOW SEAFOOD SALMON FILET

HAVENS KITCHEN GIGNERY MISO SAUCE

SESAME OIL

GREEN ONION

SESAME SEEDS

BROWN RICE

Marinate your salmon for an  hour to overnight in the miso sauce.

In a frying pan, add the sesame oil.  Cook the salmon skin side down on medium heat then turn half way through to finish.

Plate onto your favorite rice and top with sesame seeds, green onion and a drizzle of miso sauce.

1 LARGE CHICKEN BREAST

1 CARROT

1 CELERY STALK

2 GARLIC CLOVES

1/2 RED ONION

A FEW SPRIGS OF CILANTRO

SALT & PEPPER

1/3 CUP RICE

OLIVE OIL

WATER

KWIKMEAL TANDOORI MARINADE

Start your instant pot in saute mode.  Add olive oil and the chicken cut into small bite sized pieces.  Allow the chicken to brown thoroughly. 

While the chicken is cooking peel and slice carrot, slice celery, small dice the onion and chop cilantro.

Once the chicken is ready add the onion, carrot and celery, rice, pressed garlic (check the side image to see the tool I used to peel and press the garlic)  Add about 2 to 3 cups of water and 1 tbsp tandoori marinade. 

Cook on  high pressure for 10 minutes then let the steam release naturally. 

Add salt, pepper and chopped cilantro.

1 RANCHERS PRIME CHOICE FILET

10 BUTTERNUT SQUASH FILLED RAVIOLI

GINGERY MISO SAUCE FROM HAVENS KITCHEN

BUTTER

GARLIC

CILANTRO (FOR GARNISH)

To be 100% real with you guys, the sauce is delicious but didn't really work in the frying pan.  I also think the squash ravioli were a bit sweet for my taste, I would have preferred a mushroom ravioli.   That being said, I still believe in the recipe.   Click on the gallery to see the video on Instagram.   (You can kind of see where the mistakes were made.)

The recipe wasn't a total fail, I ate it and it was delicious but I was able to adapt with the issues I had cooking.  Here is what I would do in the future.

Allow the steak to marinate overnight in the miso sauce.  When it's time to cook, heat a bit of olive oil in a pan and sear all sides of the filet then finish in the oven.  The sauce just doesn't hold up to the high heat of the frying pan.  It burnt almost right away... 

For the ravioli, in a separate pan, heat a bit of butter and saute the garlic for just a minute until it's tender and fragrant and just starting to brown.   Cook the ravioli according to the package.  Strain and toss with the garlic butter. 

Slice the filet and serve on top of the ravioli with parsley and a drizzle of the miso sauce.

1 LARGE ZUCCHINI

8 OZ TOMATO SAUCE

1/2 WHITE ONION

1 JALAPENO

2 GARLIC CLOVES

OLIVE OIL

SALT & PEPPER

1 TBSP ORIGINAL SPICY POKS

AS MUCH PEPPERONI AND CHEESE THAT YOU CAN LOAD ON!!!

Cut the zucchini in half and scoop a small amount of the centers out. Not a lot, just enough to hold the sauce. Drizzle with olive oil and put in the oven at 450° for 10 to 15 minutes to start baking. While the zucchini is going, in a small sauce pan add oil and saute the small diced onion until tender. Add pressed garlic and cook for about 30 seconds. Add the spice and tomato sauce. Allow to simmer for 2 to 3 minutes, salt and pepper to taste. Remove the zucchini from the oven, add sauce, cheese, pepperoni and jalapeno. Bake for an additional 10 minutes.