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BON APPETIT!

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Cast Iron Ribeye Steak

 

Total 20 minutes

Prep 10 minute

Cook 10 minutes 

 

Yield 1 serving

 

Ingredients

 

  • 1 Ribeye Steak (at room temperature) 

  • Olive Oil

  • 1 of stick of butter

  • 2 Sprigs of fresh rosemary

  • 3 Whole garlic cloves 

  • Sea Salt & cracked black pepper (Steak seasoning works too if you have a favorite)

  • 1/4 cup of soy sauce

 

  1. Drizzle steak with olive oil, season generously on both sides with salt and pepper (or steak seasoning) Optional: marinate for 1-4 hours in refrigerator

  2. Preheat cast iron skillet with olive oil

  3. Place steak in skillet with soy sauce, garlic, rosemary and 1/2 of the butter (place some of the butter directly on top of the steak)

  4. Cook for 5-7 minutes on each side (or to the wellness you prefer your steak)

  5. Scoop the butter & other mixtures from skillet onto the steak throughout the entire cooking process 

  6. Add the remainder butter when you flip the steak.

  7. Remove steak and wrap with foil (pouring butter mixture onto the steak) to rest about 3-5 minutes

Smoked Jerk Oxtails 

 

Total 4 hours

Prep 1-8 hours

Cook 2.5 - 3 hours 

 

Yield 4 -6 servings 

 

Ingredients

 

  • 1 pack of trimmed Oxtails  

  • 1 cup of Spur Tree Jamaican Oxtail Seasoning 

  • 1 cup of Spur Tree Jerk Marinade Seasoning or make your own jerk seasoning (recipe below) 

  • 1/4 cup of garlic powder

  • 1/4 cup of onion powder

  • 1 teaspoon of sugar

  • 1 Tablespoon of paprika

  • 1 Tablespoon of red pepper flakes 

  • 1/2 cup of Worcestershire sauce 

  • 1 Tablespoon of dried thyme

  • 1 Tablespoon of sea salt

  • 1 Tablespoon of black pepper

  • 1 Tablespoon of sliced jalapeños

  • 1 chopped onion

  • 1 chopped green bell pepper

  • 1 chopped red bell pepper 

  • 1/3 cup of Italian dressing 

  • 4 cloves of minced garlic 

  • 1 cup of beef broth

 

Cooking Instructions

  1. Add all ingredients & Marinate oxtails with all ingredients WITHOUT beef broth in a foil pan, cover with foil and refrigerate for 1-8 hours or overnight

  2. Take out of refrigeration and allow meat to become room temperature (about 30-45 mins)

  3. Prepare fire on grill 

  4. Scrap off vegetables back into pan and place oxtails on hot pit, grill on each side for about 5 mins on each side or until done

  5. Place grilled oxtails back in marinade and pour beef broth around oxtails, cover with foil (they will not get tender without liquid covering so add more broth if needed)

  6. Place covered pan on grill for 2.5-3 hours at 225-250 fahrenheit

  7. Check and stir every 30 minutes (add more beef broth if some oxtails aren’t covered)

  8. Check oxtails for tenderness 2 hours in and if tender, uncover and let them smoke for the remainder 30-45 minutes (if tender at 1.5 hours, go ahead and just let it smoke 30-45 more minutes uncovered and remove)

To make your own jerk seasoning, you’ll need…

2 scotch bonnet peppers

1/3 cup soy sauce

2 tablespoon vegetable or olive oil

1/4 cup apple cider vinegar

1 onion

1/2 cup orange juice

2 cloves garlic

1 teaspoon grated ginger

5 scallions 

5 sprigs of fresh thyme (about 1 tablespoon chopped)

2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon light brown sugar

2 teaspoon ground allspice

1 teaspoon nutmeg

1 teaspoon cinnamon

 

Note: If you’re using dried thyme, use about 1/2 tablespoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.

You’ll be preparing a puree with all the ingredients mentioned above. You’ll need a blender or food processor.

Collard Greens

 

Total 2 hours 20 minutes 

Prep 20 minutes 

Cook 2 hours 

 

Yield 6-10 servings 

 

Ingredients

 

1 turkey leg or 1/2 pound smoked meat (ham hocks or smoked neck bones)

1 small white onion, finely diced or 1 cup of frozen season blend

3 cloves of minced garlic 

1 Tablespoon sea salt

1 Tablespoon black pepper

1 Tablespoon seasoned salt

1 teaspoon red pepper flakes

1-2 capfuls of apple cider vinegar 

1 teaspoon of sugar 

4 cups of chicken broth 

1 Tablespoon butter

1 bag of washed & shredded collard greens or how ever much can fit in your pot 

 

Cooking Instructions

  1. In a large deep pot, heat olive oil on medium heat.

  2. Add in onions or season blend and cook until tender.

  3. Stir in garlic and cook until fragrant.

  4. Add chicken broth, sea salt, pepper, seasoned salt, apple cider vinegar, sugar, red pepper flakes and smoked meat. 

  5. Bring to a boil and reduce heat.

  6. Cover and boil lightly for about an hour. 

  7. Remove turkey leg only and let cool. Do not pour out liquid. It’s the magic! 

  8. Remove meat from bone and cut into bite-size pieces.

  9. Return meat and skin back to the pot with liquid. 

  10. Simmer for 10 minutes.

  11. Add butter & collard greens to pot, pushing them down if needed. 

  12. When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally. 

  13. Turn off greens and position lid to allow steam to escape. 

  14. Plate the greens and pour on a few drops of hot sauce.(optional) 

  15. Serve hot.

Blackened Salmon

 

Total 15 minutes

Prep 5 minutes

Cook 10 minutes 

 

Yield 1 serving

 

Ingredients 

1 skinless salmon filet 

1/4 cup of blackened seasoning or make your own (recipe below)

1 teaspoon of parsley 

Olive oil

 

Cooking Instructions

 

1    Season salmon on both sides with blackened seasoning (recipe below) and parsley

2    Preheat pan (I use & prefer a cast iron skillet) with olive oil——note: drop water in the pan to ensure its hot and smoking

3    Cook salmon on each side for 3-4 minutes

 

Blackened Seasoning

(combine an equal amount in a bowl and stir)

Paprika

White pepper

Black pepper

Thyme

Oregano 

Cayenne Pepper

Sea Salt 

Onion Powder

Garlic Powder