D'ANDRA SIMMONS

This Salmon Dish is easy and delicious, it takes no more than 30 minutes, feel free to follow along and comment down below how yours taste! D'Andra's Easy Salmon Recipe 1 10-12 ounce wild-caught salmon filet (I am using sockeye tonight) Olive Oil Spray 3TBLSP of Butter 3TBLSP of Olive Oil 2 finely chopped large Shallots 2 finely chopped Serrano Chiles 1/2 package of thin Chives (normally they are about 0.75 ounces in a package in the produce section) 1-2 TBLSP of Dill 2 Campari tomatoes chopped or small to medium size tomatoes like this type 2 TBLSP of Cilantro, plus 4 TBSLP or more to top the dish at the end 1 TBLSP of Soy Sauce (I used Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce "Tsuru Bisiho", 18oz) Preheat oven to 400 degrees Farenheit For the salmon seasoning: Paul Prudhomme's Magic Salmon Seasoning Lawry's Seasoned Pepper Celtic Sea Salt (finely ground in mortar and pestle or already fine ground in package) Season Salmon generously with the above 3 seasoning ingredients. Spray olive oil to coat cast iron skillet or whichever pan you would like to use. In another sautee pan or pot, add butter, 2 TBLSP of olive oil, shallots, and serrano chiles and cook on medium-high heat for 2-3 minutes until shallots are translucent. Add chives, dill, Campari tomatoes and sautee for another minute or so then add cilantro and soy sauce. Total cooking time should be about 4 minutes for these items. Heat skillet on medium-high heat with an additional 1 TBLSP of olive oil. When the pan is hot, add salmon skin side down to start to get crispy. In about 2-3 minutes flip it and cook another 1 minute before adding the above-sauteed ingredients. Put in the oven in cast iron skillet and cook for 7-8 minutes until medium-rare. Remove from oven and let sit to continue resting. Add additional cilantro for garnish and serve. I like to serve alongside a rice or potato dish and a green salad. Enjoy!

Thank you for watching today's episode! I hope you recreate this recipe at home and tag me, @dandrasimmons. I love seeing your dishes! Here is everything you need: 2 cups dry Basmati rice (cooked) 1/2 package of bacon, diced 2 large shallots, diced 1 bunch of cilantro, chopped rough, stems removed 2 (3 1/2 oz) cartons of shiitake mushrooms 1-2 bunches of green onions, chopped 1 jalapeno or serrano pepper chopped fine 2-3 TBLSPS sesame oil 1 TBLSP toasted sesame oil (add at end of cooking) 3 TBLSP Ketjap Manis 4 tsp soy sauce 2 TBLSP Fly by Jing brand- Zhong sauce Salt and pepper to taste Toasted sunflower seeds 1 tsp fresh lemon thyme Steps: 1. Cook 2 cups of dry Basmati rice (You can do this the night before so it is ready whenever you start cooking!) 2. Heat up a bit of sesame oil and place your bacon in and cook (don't let your bacon get crispy!) 2a. While you are working on adding ingredients to your main skillet or wok, set aside a pan to toast your sunflower seeds. 3. Add in the shallots and serrano and cook until the shallots become translucent. 4. Add in the two cartons of shiitake mushrooms and a bit more sesame oil as the mushrooms soak up the fats in the pan. 4a. Take your sunflower seeds off of the heat! They should be golden brown! 5. Turn the heat down and add in your cooked Basmati rice. 6. Pour in 4 tsp of soy sauce, mix well, then add in 3 TBLSP of Ketjap Manis. Mix in 2 TBLSP of Fly by Jing - Zhong Sauce (Once your sauces have been well incorporated, give it a taste. You can add more to your rice to customize this recipe!) 7. Mix in the one whole bunch of chopped cilantro and cook down for a few minutes before plating. 8. Once all the elements have been added to the pan and incorporated, plate the rice in bowls and top with scallions and toasted sunflower seeds or whichever seeds you like. Enjoy!

My uncle, James Gee, and I worked together to create our family rendition of Steak Diane. Our recipe is easy and unique, and perfect for a quick yet impressive dinner! Please do not attempt to flambée inside your home on the first try! I suggest trying it outside if at all possible. Flambée is a skill that requires practice and precision! Comment down below or tag me on Instagram and let me know how your Steak Diane turned out! Here is everything you will need: 4 Tblsp. butter 1 Tblsp. Worcestershire sauce 2 Tblsp. Dijon mustard 1/2 cup finely minced shallots 4 filets thinly sliced 1/4 cup Burgundy wine 4 Tblsp. A-1 Sauce 1/3 cup Heavy Whipping Cream 1/2 cup chopped mushrooms 2 Tblsp. finely chopped chives 4 Tblsp. Cognac Splash 151 Rum Directions: Heat 4 Tblsp. butter in a lightweight saucepan on medium-high heat. Add in 1 Tblsp. Worcestershire sauce, followed by 2 Tblsp. Dijon mustard. Next, add 1/2 cup finely minced shallots and fold into the sauce. Before the shallots become completely translucent add in the 4 filets thinly sliced, and let simmer for a few minutes (about 2 min on each side). Fold in red wine directly over filets. Into the dish, pour in 4 Tblsp. A-1 Sauce Add in 1/3 cup Heavy Whipping Cream Mix in 1/2 cup of chopped mushrooms to thicken the sauce Add 2 Tblsp. finely chopped chives Pour 4 Tblsp. Cognac into the sauce and baste over the filets Continue to cook until sauce is thickened and steak is medium-rare Splash of 151 rum to flambeé Temper the fire and your Steak Diane is ready. Garnish with chopped parsley. Plate and serve!

Thank you for watching today's video! If you enjoyed, please subscribe and check out my instagram @dandrasimmons for more content! Here is everything you need: 21 scotch bonnets 5 cloves of garlic 8 jabañero 1 white onion 3 tbs white balsamic vinegar 1/2 cup grape seed oil Lime to taste 2 tsp salt Start by cutting up and de-seeding your scotch bonnets and jabañeros, chop your onion, and peel 5 garlic cloves. Once your solid ingredients are prepped, add them into your food processor or blender and blend until well combined Next add in all your liquids then blend Once blended add salt and lime to your liking, cook for 15-20 minutes, and enjoy!

Thank you for watching! I had such a fun time making this dish and I hope you do too! Here is everything you need: FOR THE FOUL AND SALSA 2 cans of fava beans 1 clove of garlic ~ 1 jalapeño Juice from 1 lemon 2 TBLSP of olive oil 1 pinch of salt FOR THE HUMMUS: 2 cans of warmed chickpeas 1 TBLSP tahina oil 1 pinch of salt Juice from 1 lemon 1 TBLSP of olive oil 2 cloves of garlic Paprika and sumac EXTRA: 4 eggs 4 roma tomatoes 4 english cucumbers w/ skin Lebni Pickled vegetables Pita bread Black and green olives This dish can be assembled in any order! FOUL AND SALSA: Warm up your fava beans and begin mashing. Once they are soft, add in 1 clove of garlic and mash. Place in a dish and set aside while you make your salsa. ~ In a morter and pestle, grind 1 jalapeño, juice from one lemon, and 2 TBLSP of olive oil. Once you get to a salsa consistency, add 1 pinch of salt and grind to incorporate the salt. Once your salsa is done, add it on top of your beans and set aside. HUMMUS Warm up your chickpeas on the stove and then move to a food processor and blend until semi-smooth.. Add in 1 TBLSP of tahina oil, 1 pinch of salt, 2 cloves of garlic, and juice from one lemon. Blend again, this time while the processor is running and add in 1 TBLSP of olive oil. Add your hummus to a dish and add olive oil and your choice of sumac or paprika as a garnish. EXTRA: Plate the lebni in a dish and add olive oil on top. Slice your tomatoes and cucumbers into bite sized pieces and set aside on a plate. Serve the pickled vegetables and olives in separate bowls and set aside. Warm up the pita bread and lastly, enjoy this dish with eggs cooked to your liking!

HOMEMADE SOY SAUCE SALAD DRESSING | Move over ranch! This dressing is healthy and delicious, serve over a salad, as a dipping sauce, or even as a marinade for chicken and seafood! Here is everything you need: 1 clove garlic ½ large jalapeno ½ cup parsley 1 cup cilantro 1 cup safflower seed oil 1/3rd cup high quality soy sauce 1 tsp. Italian seasoning 1 tsp. Dijon mustard ½ tsp Lawry’s Seasoned Pepper ½ cup warm water Salt to taste Steps: Bring two cups of water to a boil and set aside. Add all of the ingredients into a mixer such as a Vitamix or a Cuisinart and blend. Continue blending until your dressing is to your desired consistency.

Thank you for watching, todays video, I hope you enjoyed and let me know if you tried out this recipe by tagging me in your recreations! Here is everything you need for this recipe: -Cannelloni -16oz ricotta cheese -1 cup finely chopped spinach -1/2 cup finely chopped parsley -1 beaten egg -1tbs Italian SEASONing -1 cup mozzarella -1/2 cup parmesan cheese -1 Jar of pasta sauce -fresh basil -1 head roasted garlic Sauce Chiffonade the fresh basil Cut off top of garlic and put in oven at 350 degrees for about an hour, squeeze garlic into sauce pan Pour Carbone Marinara sauce into saucepan Add a handful or two of the basil and move saucepan to the stove Add Arrabbiata sauce in to the pan with a bit more basic and roasted garlic Cook over a medium flame until it starts to bubble Preparing for the Oven Pour the sauce on the bottom of the baking pan and layer the cannelloni over top Load the cheese filling into the pastry bag and squeeze into the cannelloni, be sure to keep twisting the top of the pastry bag so the filling doesn’t come out the top Spoon the rest of the sauce, last 2 cups of mozzarella, and grated parmesan over the top of the pasta Bake at 350 degrees for about 25-30 minutes

Crust Ingredients: -Graham cracker crumbs 1 ½ cup -¼ cup sugar -¼ tsp cinnamon -6 Tbsp Melted butter Put all of the ingredients into a food processor and pulse until it is blended. Once combined, pour the crust mix into the base of a springform pan (grease the pan with Crisco because butter will burn). Press down ingredients and make sure crust is even (I use the bottom of a glass to press down) and bake at 350 for 12-15 minutes. Cheesecake base -1.5 lbs cream cheese -1 cup sugar -2 tsp vanilla - 3 eggs Start by placing cream cheese in your KitchenAid mixer. Gradually pour in and add sugar. Next, add the vanilla. I ALWAYS double the vanilla in all of my recipes. Incorporate the eg