African Inspired Goat for Dinner 🥘

It’s been a while since I’ve posted about cooking! I’ve been easing back into cooking during my postpartum period and here’s a meal I made that was absolutely delicious and enjoyable to cook!

African Inspired Goat:

Ingredients:

2.5 pounds of fresh goat (I got mine from Halal Medina!)

One whole white onion

Three cloves garlic (or more!)

Fresh rosemary

Olive oil

Maggie’s Spice it Up Lamb Seasoning

Salt

Black pepper

Onion powder

Garlic powder

Paprika

Carton of chicken broth

Two cups water

Pressure cooker

Instructions:

1. Grab your fresh goat meat from Halal Medina.

2. Wash off the blood from your meat using cold water.

3. Season your goat meat generously with salt, onion powder, garlic powder, black pepper, and paprika, finish off with “Maggie’s Spice Up Lamb seasoning (available at Halal Medina), and drizzle olive oil on the meat before mixing seasoning in.

4. Cut up onion and garlic and wash off rosemary twigs.

5. Brown your goat meat in the pressure cooker with olive oil. Brown for about 1-2 minutes on both sides. Finish off with adding garlic and options and let them cook with meat before adding chicken broth and water.

6. Close the pressure cooker lid and let the meat cook on medium for around two hours. Check the meat often by releasing the steam, stirring meat, and checking the texture of the meat until it’s tender.

7. Finish off by making basmati rice and paratha bread and voila! Dinner is made!
   

Oven Baked Lemon Pepper Wings! (Keto Friendly!)

I live in Atlanta, so you know I LOVE eating Lemon Pepper Wings! I’ve recently made some lifestyle changes when it comes to the food I eat, which meant I had to end my frequent trips to the local wing spot and find a healthier alternative which meant baked wings. Baking wings in Avocado Oil which has a heat point of 520 degrees makes it the perfect oil to get a crispy wing the same way you would when you fry them! I was gifted michelin star grade Plant-Based Butter from the company ForA Foods and utilized the butter to make my delicious lemon pepper wing recipe. Check out the recipe details below!

Oven Baked Lemon Pepper Wings Recipe:

Preparation Time: 10 minutes or less

Cook Time: 50-60 Minutes

Plating Time: 10 Minutes or less

What you’ll need:

• 2 lbs Chicken Wings

• 1/4 cup Avocado Oil

• 1/4 cup ForA Plant-Butter (or another Plant Based Butter alternative)

• Lemon Pepper Seasoning (Sprinkle at your desired level, I like seasoning and flavor so I’m heavy on the seasoning and can’t tell you the measurement lol!)

• Salt (Sea Salt is ALWAYS Recommended)

• Red Pepper Flakes

• Smoked Paprika

• 1 lemon

• Large Bowl (for chicken)

• Silicone Baster

• Non-Stick Baking/Cooling Rack

• 13x18 Half Sheet Baking Pan

• Ranch Dressing for Sauce Optional

Instructions:

1. Gather your ingredients and preheat your Oven to 400.

2. Grab your bowl, add the Avocado Oil, add light salt and lemon pepper seasoning, and toss the wings together!

3. Put your wings on a wire baking rack that’s positioned on top of your half sheet baking pan. Cook your wings for around 50-60 minutes or until your wings are golden and crispy!

4. Prepare Lemon Pepper Butter Seasoning. Add the melted butter, seasoning, salt, and lightly squeeze lemon juice into the butter seasoning for added lemon flavor. Stir the mixture and brush the seasoning over your wings using a silicone baster then lightly sprinkle lemon pepper seasoning on top of the plated wings. For optimal use of the butter, brush the seasoning over your wings while plated on a serving tray.

5. Eat and enjoy!

Jerk Kale Caesar Salad Recipe

Jerk Kale Caesar Salad Recipe:

Preparation Time: 10 minutes

What you’ll need:

• Fresh Kale extra points if purple kale

• One Red Bell Pepper

• Creamy Caesar Salad Dressing (Here’s the brand I utilize)

• One Lime

• Handful of Croutons

• Cherry Tomatoes

• Mild Jerk Paste Jar

Cooking Steps:

1. Gather all the ingredients for prep. Wash all tomatoes, the lime, bell peppers, and kale (if not pre-bagged & washed).

2. Start by cutting the tomatoes in half. Followed by cutting the bell peppers into long thing strips and then slicing them in half. If your kale wasn’t pre-washed, wash the kale (I like to add a bit of ACV for cleaning- but only if the kale is fresh from my garden), then pat the kale dry with a fresh napkin before cutting the kale in small pieces. Finish off by cutting up the croutons into small pieces (half size is perfect).

3. Next, grab a large bowl and put the kale into it. From there, add the tomatoes, croutons, and bell peppers into the bowl and mix the ingredients around. Drizzle half of the lime on the fresh kale afterwards.

4. Pull out a small bowl and pour in one cup of creamy Caesar salad dressing into the bowl. Next add two tablespoons of the mild jerk paste into the bowl. Finish off by squeezing the final half of the lime into the salad dressing, and whisk the ingredients together.

5. Combine the salad dressing with the kale and mix the salad together. The salad is ready to eat from there! However, for optimal taste, feel free to cover the salad and place in the refrigerator for around 20-30 minutes to help the kale soften (key if you purchased pre-washed kale).

Are you more of a visual recipe leaner?