JENNIFER ANISTON SALAD

JENNIFER ANISTON SALAD

Greetings! I hope this post finds you well. I finally got around to adding my flair to the Jennifer Aniston’s Salad. I must admit I can tell what all the rave is definitely about. According to sources, Jennifer ate this salad religiously for 10 years on the set of F.R.I.E.N.D.S. So I did a little digging and a lot of sources refer to Jennifer Aniston salad as a Cobb Salad, but this salad is far from a Cobb Salad.

Now the original recipe calls for bulgur. What’s bulgur? That’s the same thing that I asked myself.

Bulgur. Parched cracked wheat, according to Webster Dictionary.

I was unable to locate bulgur, so I opted to use Seeds of Change Quinoa & Brown Rice with Garlic. I think it added a very tasty flavor to the salad. I will continue to look for the bulgur to compare the flavor profile and be sure to update you all.

Now let’s talk more about this salad. I’m always looking for a filling and hearty meal, so let me tell you this salad checks all the boxes. The garbanzo beans or chickpeas make this dish an entree on its own. I also used roasted and salted Pistachios and I don’t regret it a bit. I can definitely see why Jennifer Aniston ate this salad daily, it is the BOMB.com.

The Jennifer Aniston Salad is super versatile I had been eating it as an entree, but I can also see serving it as a side salad. If you have to have meat on your salad ground turkey or grilled chicken would be a great addition also. I would suggest trying the salads as it is and then deciding if you want to add more protein.  I can’t was to serve this at our next get-together and see how wowed everyone is by it.

If you make the salad I would love to know what you think of it. Be sure to come back and leave me a comment. Be Well-Omniley

Jennifer Aniston's F.R.I.E.N.D.S Salad
Yield: 3

Jennifer Aniston's F.R.I.E.N.D.S Salad

Prep Time: 5 minutes
Total Time: 5 minutes

A fresh hearty salad that is easy to make and taste great.

Ingredients

  • 1 C quinoa
  • 2 mini cucumbers, diced
  • 1 can of chickpeas, reduced-sodium drained, and rinsed
  • 1/2 C pistachios
  • 1/2 C feta, crumbled
  • 1/3 C red onion, finely diced
  • 2 Tbsp parsley, finely chopped
  • 1 Tbsp mint, finely chopped
  • 2 mini cucumbers, diced
  • Olive oil
  • splash of lemon juice
  • salt and pepper to taste

Instructions

  1. Add all ingredients to a large bowl and toss lightly.
  2. Serve immediately or store in an airtight container for up to 48 hours.

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BBQ Salmon

BBQ Salmon

 

BBQ Salmon ASC Certified

Prep Time: 6 minutes
Cook Time: 6 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: Southern
Keyword: bbq, creole,, salmon, southern style
Servings: 3 people

Equipment

  • Non-stick sklilet

Ingredients

Salmon

  • 1 lb ASC Certified salmon
  • 2 tsp pepper
  • 1 Tbsp Tony Cacheres (or any season-all)
  • 1/4 C Olive oil

Sauce

  • 1/3 c BBQ sauce (Baby Ray's)
  • 1 Tbsp butter
  • 1 Tbsp honey
  • 2 tsp Tony Cacheres (or any season-all)
  • 1 tsp salt
  • 1 tsp minced garlic
  • 1 tsp pepper

Instructions

Sauce

  • Melt butter add in garlic and sautee for 5 minutes.
  • Next add in BBQ and spices. Bring to medium-high boil for 1 minute then remove for heat.

Salmon

  • Add 1 Tbsp of olive to non-stick skillet and heat to medium.
  • Brush the salmon filets on both sides with remaining oil. Then season with season all and pepper.
  • Place salmon skin-side down on skillet and cook for 2-3 minutes and then flip to the other side and cook for an addiitonal 2-3 minutes. DO NOT OVERCOOK.
  • Brush your prepared sauce on both sides then plate up and serve immediately.
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Easy Baked Chicken

Easy Baked Chicken

Easy Baked Chicken

Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Course: Main Course

Equipment

  • Oven
  • baking dish 9x13

Ingredients

  • 4-6 leg quarters
  • Salt and pepper to taste
  • 1 bottle of Zesty Italian Dressing

Instructions

  • Season leg quarters with salt and pepper and place in Ziploc bag.
  • Pour in the dressing and seal bag. Place in refrigerator and marinate for 2-4 hours.
  • Preheat oven to 375 degrees.
  • Place leg quarters in 9x13 baking dish or larger coat with the marinade.
  • Tent baking dish with foil and cook for 45 minutes.
  • Remove foil and brush leg quarters lightly with EVOO and turn oven up to 425 and cook for 30 minutes.
  • Remove from oven and let cool.

Notes

Serve with your favorite sides like Zatarains Jambalaya and steamed broccoli.
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Valentine’s Day Dinner at Home

Valentine’s Day Dinner at Home

Wine: Wente Vineyards/ Florals: Costco All Ingredients: Wal-Mart/ Caramelized Onion Recipe

Greetings. I hope this post finds you well. My family may be one of the few that haven’t dined out in almost a year. If you are like us or want to plan an at-home easy meal for valentine then look no further. I have always been a steak lover and finally got my husband on board about two years ago. We only have a few places on our list that can cook a steak to our liking so we learned how to prepare them ourselves and they are hands down the best.

Last year we dined out at Flemings for Valentines and caught the Lovers and Friends concert afterward since no concerts are going on this Valentine, I’m here to replay the night home style.


The most important thing I believe is your cocktail or wine. Thanks to Wente we have a perfect Cabernet to pair with our steak.

Now to get to the rest of the perfect at-home Valentine’s celebration. We love a bone-in rib-eye at least 3/4-1” thick. Walmart has a great selection of steak at great prices. We normally like twice-baked potatoes with our steaks, but since we planned on saving room for dessert we opted for oven-roasted green beans. If you like a lighter option try my Honey-Glazed Salmon.

What better dessert option than a light and fluffy strawberry trifle. To keep it on the lighter note, I used sugar-free angel food cake, instant pudding, whipped cream, and almond milk. It’s the perfect balance with sweetness from the strawberries.

I hope this at-home Valentine’s Day dinner inspiration gives you ideas on hosting your own. As always thanks for following me on my journey it means the word. If you try any of my recipes please leave me a comment and let me know your thoughts. Be Well. Omniley.

 

 

 

 

 

 

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Cast Iron Seared Steak

Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Course: Main Course
Servings: 1

Equipment

  • cast iron skillet 9"
  • Oven

Ingredients

  • 1 lb steak, ribeye bone-in 3/4"-1" thick
  • 4 tbsp butter, unsalted
  • Kosher salt, coarse
  • sea salt
  • black pepper

Instructions

  • Coat steak on both sides generously with coarse Kosher salt; use meat cleaver on both sides to break the steak down; place in refrigerator for at least 45 minutes
  • Remove steak from refrigerator and rinse well; (avoid allowing steak to touch the sink)
  • Dry steak thoroughly with paper towels and season with salt and pepper on both sides.
  • Preheat oven to 450° (convention method preferred)
  • Mean while place 2 tbsp of butter in 10” cast iron skillet and heat on high. Watch closely• When hot, sear both sides of the steak for 2-3 minutes. Sear close to the final color you want. Transfer pan to the preheated oven.
  • Now comes the variables. The steak thickness, how long you seared, and the true temperature of the oven. It takes about 7-8 minutes to get to about 145°(medium). Remove from the oven and allow to rest for a few minutes before serving. Cook to the proper temperature; not by time.
  • Remove from oven and top with remaining butter. Remember the steak will continue to cook when removed from oven. Allow to rest for at least 15 minutes.
  • Top with caramelized onions and mushrooms. Serve immediately.
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Southern Fried Catfish

Southern Fried Catfish

 

 

Southern Fried Catfish

Prep Time: 12 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
Course: Main Dish
Cuisine: Southern
Keyword: meats
Servings: 2 people

Ingredients

  • 4 fish fillets
  • 2 Tbsp mustard
  • 2 tsp creole seasoning
  • 1 tsp ground mustard
  • Wet Mixture
  • 1/2 c milk
  • 1 egg
  • splash of Red Hot sauce
  • 1 tsp ground mustard
  • Oak Grove Fish Fry or fish fry of choice

Instructions

  • Coat fillets with creole seasoning, ground mustard, and wet mustard. Let sit for 5-10 minutes.
  • For wet mixture: mix together egg, milk, hot sauce, and ground mustard.
  • Quickly place the fillets in wet mixture and put in Ziploc bag.
  • Add fish fry mix to bag and coat fillets well.
  • Fry at 375° for 7-10 minutes.
  • Place on paper towels to drain excess oil. Serve immediately.
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New Year’s Eve 2021 Celebration

New Year’s Eve 2021 Celebration

 

Greetings, I hope you all have been enjoying the holidays. I know everyone is anxiously awaiting the arrival of 2021 due to the eventful 2020 we’ve had thus far. I myself am learning to cherish every day. As I look back over 2020 it has been a year of learning and growing for me to say the least. 

In the midst of a pandemic, I was able to experience a ground-breaking career move and I feel like God has strategically placed me right where I am destined to be at this time. I want to thank him for 2020 and I am praying for those who experienced any losses in 2020. Remember God doesn’t make any mistakes.

Join me as I toast to a new year. Even during social distancing we can still celebrate and enjoy the moment. I’m sharing a simple appetizer and a perfect cocktail to help you bring in the new year with a bang. Here’s to an amazing new year 2021. Omniley

 

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Cocktail recipe source: Forbes 

3 oz. Mumm Napa Brut Prestige

1/2 tbsp. apricot preserves

1.5 oz. rye whiskey (I used WhistlePig)

1/4 oz. lemon

1/4 oz. honey

1 dash Angostura bitters

Combine preserves, whiskey, lemon, honey, and bitters in a cocktail shaker with ice and shake until chilled. Fine strain into a rocks glass over one large ice cube. Top with Brut Prestige and garnish with dried apricot and a sprig of mint.

 

Honey Glazed Salmon Crostini

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Appetizer, holiday, Main Course
Servings: 2 people

Ingredients

  • 1 lb salmon fillets
  • C balsamic vinegar
  • 1 tbsp honey
  • pinch of salt
  • pinch of pepper
  • oregano, for garnish
  • French bread loaf, sliced thin
  • Laughing Cow, cheese wedge

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
  • Add honey, balsamic vinegar ,salt and pepper to medium saucepan. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  • Arrange salmon fillets on foil-lined baking sheet. Brush fillets with sauce and cook for 12-15 minutes in preheated oven.
  • Once done brush again with sauce. Remove from pan using spatula and serve on top or toast or alone. Shown with toast topped with cream cheese and salmon.
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Easy Convenient Meals by Innovasian

Easy Convenient Meals by Innovasian

Greetings, I hope this post finds you well. I am putting the final touches on my Christmas decor this week and preparing a home-cooked meal is the last thing on my mind. I’m all about convenience lately and have enjoyed my Walmart+ membership it has so many great time-saving features such as and pick-up and delivery services. I love the convenience of shopping from my home and browsing the app is so easy.

A couple of weeks ago when I was browsing the app I saw this Innovasian General Tso’s Chicken entree and immediately added a few of them to my cart. So I got a chance to try them out recently and am excited to share with you how simple and tasty they are.

There are a few ways to prepare them, but when my son walked in from work and said he was starving I opted for the microwave version. The chicken ended up super crispy and I was very impressed, as most microwavable items tend to lose their crispiness. I added in the warmed sauce and gave them a few tosses and voile.

I ended up with one satisfied teenager. I may have had my own plate too. Innovasian meals are filled with protein and such a great price. But most importantly they taste amazing. I recommend next time your in Walmart or doing curbside pick-up or delivery you snag a few and thank me later. Happy Holidays-Omniley

 

 

 

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The Easiest Southern-Style Cornbread Dressing

The Easiest Southern-Style Cornbread Dressing

Greetings. I hope this post finds you well. As you can tell, we are in full holiday mode in my home. I already have two trees up and am getting ready to start decorating them. The Holidays will definitely be different from those of years past for my family this season. Typically, around the Holidays, memories of my NaNa seem to flood my mind. I was always in awe of how she knew her way around the kitchen, and everything always tasted so delicious. This year, I will reflect on past celebrations with my family and friends because those memories have never been so necessary.

Most of the recipes I share with you all are made with memories of her. I know she is smiling down with this one today. She was known for her extraordinary cooking, and cornbread dressing was in her top 10. She made her delicious cornbread dressing every Thanksgiving and Christmas. I can remember my grandmother and auntie using Stove Top® Stuffing as their secret ingredient for years. So it’s only natural I continue the tradition. Stove Top® Stuffing reminds me of so many happy and grateful times around the dining table. After a year like this, comfort and familiarity will definitely play an integral part in my family celebrations.

This cornbread dressing recipe has been in our family for years. I’ve been hosting for the holidays for the last ten years and during that time I have tweaked this recipe, and now it seems to be even more of a crowd-pleaser.

What is cornbread dressing?

Cornbread dressing is such a simple dish, but it is packed with flavor when prepared with the right spices. Traditional dressing is typically made with cornbread, chicken stock, and a mix of spices. Belle’s Southern Cornbread Dressing is seasoned with sage, black pepper, cream of mushroom, and I love to add Stove Top® Stuffing to take the flavor profile to another level. I consider this dish a sweet and savory dish because I always use sweet cornbread. It brings back memories of my grandpa when he used to eat leftover cornbread and crumble it in a glass of buttermilk, and it was so good.

Because we know the holidays can be busy and stressful, multi-tasking and preparation are vital. After making this dressing for almost 10 years now, I’m happy to share with you Belle’s Southern-Style Cornbread Dressing holiday style. I had taken a lot of the prep work out of your traditional cornbread dressing recipe by using pre-made rotisserie chicken and cornbread. All of the flavor profile is still intact. I love shopping at Walmart for its one-stop-shopping, and I have been utilizing their pickup services since March, and it is such a time saver. You can thank me later. Now let’s get to it.

First, preheat the oven to 350°F degrees and cook your chorizo in a small saucepan on low-medium heat for 3-5 minutes until it is cooked thoroughly, then set it aside.

Crumble cornbread by hand into medium pieces in a large roasting pan.

Add in Stove Top® Stuffing mix (I choose this blend because it already contains perfect seasoning elements); pour 1-½ cups of the chicken broth. Mix well; try to avoid breaking up the cornbread completely.

 

 

Add cooked chorizo, cream of mushroom soup, cream of chicken soup, cooked rice, onion and pepper blend, and remaining ½ cup of chicken broth if the mixture is still dry.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next add in shredded chicken, poultry seasoning, creole seasoning, black pepper, and chopped egg. Mix well.

Grease 2 9” x 13” pans well and pour dressing mix evenly in each pan. Cover both pans with foil and bake for 35-45 minutes; remove foil. Slice the stick of butter into 1/4“ slices, place over the top of the dressing, and bake for another 20-30 minutes or until a thermometer reaches 165°F.

 

 

 

One of the important keys to tasty cornbread dressing is keeping it moist. I avoid my dressing drying out by adding slices of butter on top during the last 20 minutes of cook time. 

 

 

 

 

 

 

 

 

 

 

 

 

Now this recipe serves up to 14 people. I don’t normally have a gathering of that size, so when I prepare it for Thanksgiving I usually only bake one pan and place the leftover mixture in a  freezer-safe bag and place it in the freezer and use for Christmas. I hope this recipe becomes a family tradition of yours as it has become with my family. As always thank you for continued support. You all mean the world to me. Please don’t forget to Enter the #ShareTheHolidaySweepstakes by clicking here for a chance to win daily prizes of $100 Walmart gift cards and a grand prize trip to visit loved ones (a $2,500 value). Plus as a special gift from Walmart, you’ll be emailed a link to download a free digital cookbook of holiday favorites (including this recipe!).Happy Holidays-Omniley 

Belle's Southern-Style Cornbread Dressing

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 14 people

Ingredients

  • 4.5 ounces beef chorizo, raw
  • 6 cups rotisserie chicken, shredded
  • 2 packages (16 ounces) prepared cornbread
  • 2 cups chicken broth
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup cooked white rice
  • 1 bag (22 ounces)frozen onion and pepper seasoning blend
  • 1 tbsp creole seasoning
  • 1 ½ tsp black pepper
  • 1 hard-boiled egg, chopped
  • 1 stick unsalted butter

Instructions

  • Preheat oven to 350°F.
  • Cook chorizo in small saucepan on low-medium heat for 3-5 minutes until it is cooked thoroughly and set aside.
  • Crumble cornbread by hand into medium pieces in a large roasting pan; add in stuffing mix and1 ½ cups of the chicken broth. Mix well; try to avoid breaking up the cornbread completely.
  • Add cooked chorizo, cream of mushroom soup, cream of chicken soup, cooked rice, onion and pepper blend, and remaining ½ cup of chicken broth if mixture is still dry.
  • Next add in shredded chicken, poultry seasoning, creole seasoning, black pepper and chopped egg. Mix well.
  • Grease 2 9” x 13” pans well and pour dressing mix evenly in each pan. Cover both pans with foil and bake for 35-45 minutes; remove foil. Slice the stick of butter into ¼-inch slices, place over top of dressing and bake for another 20-30 minutes or until a thermometer reaches 165°F.

Nutrition

Serving: 1cup
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Homemade Chili

Homemade Chili

 

 

Greetings. I hope this post finds you in good spirits. Does it feel like Fall where you live yet? In Louisiana, we had a teaser last week and the first thing I did was make a batch of chili. During the fall and weather months, there are some recipes that are a must on my list and chili is one of them.

Chili is such a hearty dish, it can be served as a main dish or as a topping for baked potatoes or french fries you name it. When it comes to my household we have one dilemma when it comes to chili…can you guess what it is? If you guessed beans or no beans you guessed right.

For me I must have the beans; if you don’t add beans it is simply tasty ground beef to me. My guys however despite beans in chili.

Let’s talk about the official difference.

Traditional Texas-style chili is also known as chili con carne: a blend of meat, tomatoes, and chiles, but strictly free of one ingredient BEANS! When it all comes down to chili the secret really lies in your spices if you ask me. I finally found the perfect spice blend for my family and I think if you give it a try you will be pleased also.

 

Homemade Chili

Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling: 10 minutes
Total Time: 50 minutes
Cuisine: Southern
Servings: 10 people

Equipment

  • Instant Pot

Ingredients

  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 2 tsp garlic, minced
  • 2 poblano peppers, seeded and chopped
  • 2 lb ground beef 80/20 or leaner
  • 1 Tbsp salt
  • 1 Tbsp Hot Mexican-Style Chili Powder
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • 1 1/2 tsp all-spice
  • 1 C beef broth
  • 2 cans 15 oz red kidney beans
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can peeled whole tomatoes, diced
  • 2 Tbsp Steen's cane syrup
  • shredded cheese, avocado, and sour cream for topping

Instructions

  • Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 2-5 minutes. Stir in garlic and cook until fragrant. Then add in poblano peppers.
  • Add ground beef and cook, break the meat up while cooking with a wooden spoon. Once no longer pink drain fat if necessary.
  • Return insert to instant pot and add in the remaining ingredients and stir. Lock lid and set to Pressure Cook on High for 30 minutes.
  • Allow instant pot to cool and release steam, then remove lid. Serve with desired toppings.

Notes

Thie recipe can be made with or with beans. You can also substitute turkey meat for ground beef.
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Roasted Tomato Caprese

Roasted Tomato Caprese

Greetings, I hope this post finds you well. I am happy to share with you some more Belle-approved kitchen finds: Mutti® Double Concentrated Tomato Paste and Mutti® Finely Chopped Tomatoes available at Albertsons, which reminds me of my NaNa. She was caring, sweet, but knew how to demonstrate just the right amount of sass. My PawPaw and her had a garden every year, and she loved tomatoes. You all know we plant a garden every year as well and the one thing my husband must absolutely have is tons of tomato plants. Well, fast forward to the Louisiana heat and we have lost all our crops in record time this year. That still doesn’t stop me from craving fresh tomatoes. If you are feeling the same way, I am happy to share with you my Roasted Tomato Caprese dedicated to my NaNa and husband.

 

The Double Concentrated Tomato Paste has such a rich, intense, and sweet taste; it takes 1.5 lbs of tomatoes to make each tube. I also incorporated some of the Mutti® Cherry Tomatoes into this recipe, and they are sweet, succulent and so fresh you can taste it straight from the can. Oh, and roasting them takes the bold robust taste to another level. Mutti® tomatoes are made with just two ingredients: sun-ripened Italian tomatoes and a pinch of Mediterranean sea salt. Did you know that many other brands add Citric Acid and Calcium Chloride? Be sure to check your Albertsons app for availability and coupons. I utilized the grocery pick up and it was such a smooth and convenient process. I’m sure these tomatoes and my recipe will get me NaNa’s approval too.
Preheat the oven to 350.  Drain cans of tomatoes and place in a bowl. You can save reserved contents and make a great tomato soup base.

Mix together tomato paste, half of the olive oil, balsamic vinegar, maple syrup, and sugar. Pour mixture over tomatoes and coat tomatoes.

Place coated tomatoes in oven and roast 20-25 minutes until tomatoes begin to burst. Meanwhile, cut fresh mozzarella into large chunk size pieces and place in a serving dish. Salt and pepper to taste.

Immediately pour roasted tomato mixture on top of mozzarella pieces and mix lightly. Top with fresh basil and serve immediately. Perfect with a crusty baguette.

Belle’s tip: Place over your favorite pasta to make this a full meal. You can also opt to serve straight out of the can and skip the roasting as they taste just as fresh.



I hope this recipe brings you as much joy as it brings my family. Don’t forget, Mutti is available at your local Albertsons. As always, thank you for following along with me as I share recipes from the soul with memories of my NaNa sprinkled throughout. Be Well-Omniley

 

Print Recipe
Roasted Tomato Caprese
Instructions
  1. Preheat the oven to 350.
  2. Drain cans of tomatoes and place in a bowl and set to side.
  3. Mix together tomato paste, half of olive oil, balsamic vinegar, maple syrup, and sugar. Pour mixture over tomatoes and coat tomatoes.
  4. Place tomatoes on a sheet pan and drizzle with 2 tbsp olive oil, balsamic vinegar, salt and pepper, to taste.
  5. Roast 20-25 minutes until tomatoes begin to burst.
  6. Meanwhile, cut fresh mozzarella into large chunk size pieces and place in serving dish. Salt and pepper to taste.
  7. Immediately pour roasted tomato mixture on top of mozzarella pieces and mix lightly. Top with fresh basil and serve immediately. Perfect with a crusty baguette.
Recipe Notes

Belle’s tip: Place over your favorite pasta to make this a full meal. You can also opt to serve straight out of the can and skip the roasting they taste just as fresh.

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