Here’s a quick go to seasoning that works on any and everything (seafood, chicken, pork, and veggies).

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Maryann's chipotle seasoning

Prep Time

5 minutes

Servings

cup

Ingredients

• 4-6 dried chipotle peppers
• 2 dried de arbol peppers any red chili pepper is ok
• 2 tbsp ground turmeric
• 3 tbsp granulated garlic
• 1 1/2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp pink himalyan sea salt
• 1 tsp ground cinnamon
• 2 tbsp onion powder
• 4 cloves whole
• 1 tbsp herbs de providence

Prep Time 5 minutes Servings cup Ingredients 4-6 dried chipotle peppers 2 dried de arbol peppers any red chili pepper is ok 2 tbsp ground turmeric 3 tbsp granulated garlic 1 1/2 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp pink himalyan sea salt 1 tsp ground cinnamon 2 tbsp onion powder 4 cloves whole 1 tbsp herbs de providence

Instructions

1. Place all ingrdients into a spice blender or food processor and blend for 2 minutes or until everything is ground up and resembles a seasoning rub.

Summer is all about fun fruity desserts….oh and easy! Here is one of my go-to cupcake recipes.  I grew up using boxed cake mix to make my stuffed cupcakes (yes I have more cupcake stuffing recipes coming) but now that I have this baking thing figured out I figured it was time for me to be a big girl and make a homemade butter cake recipe, and this one is a winner.  These cupcakes are moist and stuffed with a delicious pineapple filling and are a guaranteed way to please the crowd at your next BBQ or family function.  The cream cheese frosting is sweet, creamy, light, and not too buttery like some other recipes I’ve tried Leave a comment below and let me know how much you love them once you’ve given them a try.

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Pineapple stuffed cupcakes

Servings

Ingredients

• 1 cup crushed pineapples drained
• 2 tbsp brown sugar
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ½ tsp ground nutmeg
• Butter cake
• 2 cups unbleached flour
• 1-¼ cups sugar
• 1 tbsp baking powder
• 1 tsp salt
• ½ cup unsalted butter softened
• ¾ cup almond milk
• 2 tbsp yogurt
• 1 tsp vanilla extract
• 2 eggs

Cream Cheese frosting

• 1 8 oz cream cheese softened
• 1/4 cup unsalted butter softened
• 1 tsp vanilla extract
• 1-1/4 cups powdered sugar

Servings Ingredients 1 cup crushed pineapples drained 2 tbsp brown sugar 1 tsp cinnamon ¼ tsp ground ginger ½ tsp ground nutmeg Butter cake 2 cups unbleached flour 1-¼ cups sugar 1 tbsp baking powder 1 tsp salt ½ cup unsalted butter softened ¾ cup almond milk 2 tbsp yogurt 1 tsp vanilla extract 2 eggs Cream Cheese frosting 1 8 oz cream cheese softened 1/4 cup unsalted butter softened 1 tsp vanilla extract 1-1/4 cups powdered sugar

Instructions

1. Pour your crushed pineapples into a small bowl.
2. Add brown sugar, cinnamon, ginger, and nutmeg and stir together, cover and set aside.

   
3. In a large bowl sift together flour, sugar, baking powder, sugar, and salt. Add butter, milk, and yogurt and mix for 2 minutes.
4. Add vanilla extract and eggs (on at a time) and mix until eggs are completely blended.
5. Line cupcake tins with cupcake liners and spray with pam.
6. Using a ¼ cup add batter into cupcake tins (only fill half way).
7. Once batter is in the tins using a table-spoon, add a small spoonful of pineapples on top of cake batter.

   
8. Allow cupcakes to cool for 30 minutes and prepare cream cheese frosting per the directions.

Recipe Notes

When making for adults I like to add hennesey or rum to the pineapple mixture and let soak for an hour or two. I also add the spiked pineapples to my frosting for a extra twist.

I used a vanilla coconut yogurt, but you can use any plain or vanilla yogurt.

I discovered and fell in love with oyster mushrooms for the first time while working at a restaurant in the city a few years ago.  I always toss them in my pastas to add some extra texture, so when someone suggested frying them I became overly excited because who doesn’t love fried food?! I know I do! I have one rule when cooking vegan foods and thats not to listen to anything the vegans say is good lol (I kid I kid..not really).  I only say this because I believe most long time vegans tend to forget what real food tastes like.  Like… guys cauliflower can not be a substitute for fried chicken, it just isn’t.  I don’t care how delicious your batter for it is IT IS NOT FRIED CHICKEN. PERIOD. lol ok now that I’ve gotten that out let me pay the vegans a compliment so they won’t come attacking me with carrots and celery (insert crying emoji). Fried oyster mushrooms in place of oysters is actually dead on.  Like, they got this one SO right that I will forgive them for their other transgressions. I just had to create a yummy batter and dipping sauce to go with these bad boys (which are not vegan) and I was totally on board.  Now, the batter can be made vegan (look at notes in the recipe) and I’m sure vegans can recommend a completely vegan dipping sauce but I will say nothing is like a real buttermilk batter and real blue cheese dressing.  I love to serve these up with my blue cheese dressing, hot sauce and my creamy grits for brunch.

I’ve made this recipe on my Instagram account they are in my highlight on my page if you need a little help just head over there.  I hope you guys enjoy and keep tagging me on those recipes you all try I love seeing them!

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Fried oyster mushrooms

Servings

Ingredients

• 4 Bunches oyster mushrooms
• 2 cups buttermilk
• 1/2 cup franks hot sauce
• 2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tsp sea salt
• 1 tsp paprika
• 2 tsp garlic powder
• 1-1/2 tsp herbs de providence
• 1 tbsp seasoning blend
• Flour Dredge
• 1 cup cornmeal or corn flour
• 1 cups ½unbleached all purpose flour
• 1 tbsp corn starch
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp crushed red peppers
• 2 tsp cayenne pepper
• 2 tsp turmeric
• 2 tsp paprika
• 1 tbsp seasoning blend (Cajun,Emeril, etc)
• Canola or peanut oil for frying

Servings Ingredients 4 Bunches oyster mushrooms 2 cups buttermilk 1/2 cup franks hot sauce 2 tsp turmeric 1/2 tsp cayenne pepper 1 tsp sea salt 1 tsp paprika 2 tsp garlic powder 1-1/2 tsp herbs de providence 1 tbsp seasoning blend Flour Dredge 1 cup cornmeal or corn flour 1 cups ½unbleached all purpose flour 1 tbsp corn starch 2 tsp sea salt 1 tsp black pepper 1 tsp crushed red peppers 2 tsp cayenne pepper 2 tsp turmeric 2 tsp paprika 1 tbsp seasoning blend (Cajun,Emeril, etc) Canola or peanut oil for frying

Instructions

1. Break your oyster mushrooms apart and place into a strainer for cleaning. * Run under warm water being sure to remove any dirt.
2. In a large bowl mix together your buttermilk, hot sauce, and seasonings. Once everything is completely blended together place your mushrooms into this bowl being sure all mushrooms are submerged in buttermilk. I like to let this sit in the fridge for at least 30 minutes. While you are marinating your mushrooms heat your oil and make your flour dredge.
3. In a bag or another large bowl whisk together your cornmeal, flour, and seasonings.
4. Once oil is hot remove mushrooms from the fridge and strain out the liquid. Take your mushrooms one at a time (being sure to shake off any excess buttermilk) and toss in your flour and place in hot oil. Repeat until all of your mushrooms are cooked. Serve up with some blue cheese or a sauce of your choice!
5. While your mushrooms are cooking place a paper towel on a baking sheet and a put your wire rack over the paper towel, this is where you will place your mushrooms to drain when they come out of the oil. Doing this will keep your mushrooms from getting soggy while any excess oil drains off.

Recipe Notes

To make this a vegan dish, use non-dairy milk instead of buttermilk and pour in 1 tbsp of apple cider vinegar and let sit for 5 minutes.

Mushrooms don't have to be broken into single pieces for, some will need to broken in to small groups to avoid breaking mushrooms.