Author: lovefrombennieskitchen

Shrimp and Broccoli

Shrimp and Broccoli

So, I posted this video on my Instagram yesterday without putting much thought into it or the recipe.  This was a quick meal that I threw together because I didn’t want to order out, and I wanted to make sure my babies were getting some 

Buttermilk Brine/Marinade

Buttermilk Brine/Marinade

Easy marinade that works great on chicken, pork, and beef.   Make sure you’re following me on Instagram so you never miss and update.

Maryann’s chipotle seasoning

Maryann’s chipotle seasoning

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

 

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Print Recipe
Maryann's chipotle seasoning
Prep Time 5 minutes
Servings
cup
Prep Time 5 minutes
Servings
cup
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.
Applewood smoked chicken

Applewood smoked chicken

It’s officially summer here in Georgia and let me tell you that means the heat index is officially on HELL.  I don’t know about y’all but, I want nothing to do with my stove in the summertime which means I’m only good for a salad 

Mint watermelon lemonade

Mint watermelon lemonade

Summer is here and what is better than a cool, fruity, refreshing beverage to cool you off? Nothing thats what! Me and my family stan for Chick-Fil-A’s  mint watermelon lemonade although we all agree that it is entirely too sweet and it has a obvious 

Pineapple stuffed cupcakes

Pineapple stuffed cupcakes

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.

Print Recipe
Pineapple stuffed cupcakes
Servings
Ingredients
Cream Cheese frosting
Servings
Ingredients
Cream Cheese frosting
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.

Blue cheese dressing

Blue cheese dressing

Hello my loves!  I just posted my oyster mushroom recipe so I wanted to provide you with my favorite dipping sauce recipe.  So, a little back story before I hand that off to you.  I choose my wing spots based on what kind of blue 

Creamy Grits

Creamy Grits

We have a brunch spot here in Atlanta named Flying Biscuit that I am ashamed to admit I only go to for their grits.  Not that their other food isn’t amazing, because it is.  Their grits are just out of this world.  Now, heres a 

Fried Oyster mushrooms

Fried Oyster mushrooms

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!

Print Recipe
Fried oyster mushrooms
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.

Creamy salmon and lobster pasta

Creamy salmon and lobster pasta

As promised here is another one of my go-to recipes I make when I’m low on time.  You can substitute any protein you like or make it a vegetarian dish and add more of your favorite veggies.  I’ve listed my versatile cheese sauce below for