BYTE THIS: KTLA Black History Month/Valentine’s Segment
So STOKED to be blessed to make another appearance on KTLA Morning News. I had a chance to share some recipes that coincided with Black History Month & Valentine’s from a chic & easy single serving perspective. The BEST part is I had a chance to be interviewed by the lovely Michaela Pereira who on that day was celebrating 8 years with the KTLA Morning News family. THANK you so very much Janet Hill for the opportuniy. I hope there are more appearances to come. Lastly THANK you to my dear online friend, Wannabe TV Chef’s Stuart Reb Donald for getting me this video to upload on my YouTube. I’m just cute nooooooooot too tech savvy HA! Below are the recipes from the segment also. ENJOY!
Shrimp & Grilled Polenta
Single Serving 10 min prep 10 min cook time
* 1/4 pound shrimp, peeled and deveined
* 3 slices bacon, chopped
* Juice of half a lemon
* 1 tablespoon chopped cilantro
* 2 thinly sliced scallion stalks
* 3 garlic cloves, minced
* 1/8th teaspoon of Creole Seasoning
* Tube of Prepared Polenta
* Olive Oil Spray
* Flake Salt
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In bacon grease, add shrimp seasoned with Creole Seasoning. Cook until shrimp turn pink. Add lemon juice, chopped bacon, cilantro, scallions and garlic. Saute for 3 minutes. Season with salt & pepper to taste.
Slice polenta about 1/2 inch thick. Spray cast iron grill & heat on medium high. Grill on each side to desired grill marks. Place aside & finish with flake salt. Serve on plate or to jazz up a cocktail party serve in martini glasses
Baked Pork Chops
* 3/4 cups fresh breadcrumbs made from crustless French bread
* 1/2 cup freshly grated Parmesan cheese
* 1/2 tablespoon dried rubbed sage
* 1/4 teaspoon Creole Seasoning
* 1/4 teaspoon Garlic Powder
* 1 large eggs
* 2 tablespoons all purpose flour
* 2 bone-in center-cut pork loin chops (each about 1 inch thick)
* 2 tablespoons (1/4 stick) butter
* 2 tablespoons olive oil
* One Bunch of Rosemary
* 1/4 Cup Honey
* Lemon wedges
* 1 lime
Preheat oven to 425°F. Cut lime & clean Chops under running water with the lime squeezing the lime juice into it. Place aside on a dish & allow to dry. Mix breadcrumbs, cheese & sage on a dish. Whisk egg in a bowl. Place flour on plate; season with creole seasoning, garlic powder, salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
Melt butter with oil in heavy cast iron skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.
Transfer pork chops to plates. Using the Rosemary as a brush, dip it into the honey & drizzle the chops. Garnish with lemon wedge.
Pumpkin Waffle Recipe
serves 2 (20 mins)
Preheat Oven to 375
*1 cup & 3 tablespoons of Waffle mix
*3/4 cup milk
*2 tablespoons canned pumpkin
*2 tablespoons vegetable oil
*1 tablespoon packed brown sugar
*1/2 teaspoon pumpkin pie spice
Heat waffle iron; grease with cooking spray or vegetable oil In large bowl, beat all waffle ingredients. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with powdered sugar if you’d like. Serve with syrup.
* 1 Apple, cored and sliced about 1/2 inch thick
* 1/4 cup Apple Cider
* 1 tablespoon honey
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground ginger
* Juice of one Lemon
* Cooking spray
Combine ingredients in a medium sized bowl bowl. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Remove apple from bowl, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.
Sweet Potato Pie Ice Cream
· 8 to 10 servings
· Prep Time: 30 min
· Inactive Prep Time: 9 hr 0 min
· Cook Time: 30 min
* 1 large sweet potato
* 1/2 cup splenda brown sugar
* 1/4 cup agave nectar
* 2 cups oat milk
* 1/2 cup splenda
* 1 teaspoon vanilla extract
* 1 teaspoon pumpkin pie spice
* Special equipment: 1 1/2-quart ice cream/sorbet maker (recommended: Cuisinart)
Preheat the oven to 350 degrees F.
Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes. Bake for 30 minutes to 1 hour.
Cool the potatoes in the refrigerator overnight, which will help soften the potatoes. Blitz the potatoes in a food processor. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor. Add 2 cups of oat milk and blend. Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color. Pour into an ice cream machine and churn according to your machine’s instructions. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.