Best Spaghetti Ever! ????
Best Spaghetti Ever
Best Spaghetti Ever Ingredients:
1 Green Bell Pepper, chopped
1 cup Onion. chopped
1/2 cup Basil Olive Oil
1lb Italian Sausage
1lb Ground Beef
1 Tbsp Italian Seasoning
3 Garlic Cloves
2 28oz cans of Crushed Tomatoes
Salt and Pepper, to taste
1lb Angel Hair Pasta
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11 a.m. HAITIAN FOOD BRUNCH - 10+ Traditional HAITIAN DISHES in Miami, Florida!!
???????? CHEF JASON PERU:
???????? CANDICE:
???????? NAOMI’S GARDEN:
My food adventures with my friends Chef Jason Peru and Candice Mohan continued in my hometown of Miami with some Haitian cuisine! Come with us as we eat authentic Haitian food at Naomi’s Garden!
Naomi’s Garden is a restaurant and lounge at the corner of three neighborhoods, including Little Haiti. Haitian food has lots of Creole and Caribbean influences, and I couldn’t wait to check it out!
???? MY TRAVEL/FOOD BLOG:
???? DAVID’S BEEN HERE MERCH:
They have a little window where you can place your order. You can also see the different foods they have. I could see soups, casseroles, meat, seafood, poultry, vegan options, and more.
Inside, we met the owner, Noam, who took us into the kitchen, where they were making beans, mayi (cornmeal), mayi kole (cornmeal with pinto beans, spices, etc.), rice, cabbage salad, oxtail, greens, and a spice blend called epis (which is used in nearly every Haitian dish)!
They also made a spicy, baked macaroni and cheese, which I couldn’t wait to try. There was also chicken marinating in the epis for three days before they bake it. The pieces of chicken were huge!
I couldn’t wait to try everything! There were some pickled and spicy salads, liver stew, jerk chicken, fried grouper, and more there. We got three different places so we could try as much as possible!
We headed over to to the outdoor dining hall with our plates. It’s a nice, large garden area.
The spinach stew was creamy and similar to collard greens, while the legume (veg stew) was so flavorful! The jerk chicken was so tender it fell off the bone, and the oxtail contained tons of tender, fatty meat. I had to suck out the marrow!
I loved the spicy cabbage salad. It contained a nice amount of vinegar as well. It was almost like a fresh, non-fermented kimchi! The baked chicken epis was flavorful and moist, with a crispy, roasted exterior.
Next was the mayi kolé, which were like grits with kidney beans. It was so tasty and grainy, and felt very healthy, too. I really loved the fried plantains, too.
The spaghetti with hot dogs was really tasty. The andouille sausage in it was nice, too! I loved the massive portion sizes here!
The fried grouper was a fantastic fried fish filet. There were no bones. Adding some pikliz (pickled cabbage, carrots, bell peppers, and scotch bonnets) added a crunch and some heat. It was the perfect combo!
Where have you been?
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About Me:
My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,300 destinations in 88 countries, while documenting them on my YouTube channels, travel blog, and social media sites.
I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining. Let’s explore the world together!
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Mini Bacon Cheeseburger Impossible Pies - Gluten Free
These Mini Bacon Cheeseburger Impossible Pies are a take on Bisquick's impossible pie recipe series. With lean ground beef, turkey bacon, and low fat cheddar you won't feel guilty when you indulge in this burger knock off. I'll be using gluten free Bisquick to make these but the regular variety works just as well. Their smaller size makes it easy to enjoy all of the flavor of a bacon cheeseburger without having a huge dent in your calorie budget. These will be a hit with the whole family at dinnertime.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license.
Ingredients list
• 1 lb 90% lean ground beef
• 1 large onion diced
• 2 strips turkey bacon, diced into small pieces
• 1 tbsp steak sauce
• 2 tbsp ketchup
• 2 oz low fat cheddar, grated
• ¾ cup gluten free Bisquick
• ¾ cup milk
• 2 eggs
• salt and pepper to taste
For additional free healthy beef recipes, cooking tips and tutorials go to
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How To Make Gumbo Pot Pie | Delicious Gumbo Recipe #Gumbo #MrMakeItHappen
Today we are combining two classic comfort food recipes! I'm not sure who was the first to make Gumbo Pot Pie, but I came across this on social media a while back and knew I had to give it a try. Let's #MakeItHappen
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Shopping List:
1 cup flour
1 cup vegetable oil or avocado oil
1 lb andouille sausage
1 1/2 lbs shrimp
1 rotisserie chicken
1 cup frozen okra
1/2 cup diced celery
1/2 cup diced bell pepper
1 cup diced onion
1 tbsp garlic paste
2 quarts chicken stock
2 bay leaves
1 tbsp gumbo file
salt, pepper, garlic, onion powder, cayenne pepper, smoked paprika
hot sauce
1 tbsp worcestershire sauce
2 pre made pie crust dough
1 egg
Directions:
The Roux:
1. There are 2 main ways to make a roux. For those less
experienced with roux making, I suggest you use the oven method. (Look it up on YouTube) - Basically, mix your flour and oil together in a skillet or dutch oven. Put this in the oven at 350 degrees and stir it every 20 minutes until it achieves the color you’re looking for. It takes forever but it’s impossible to mess up. (2-3 hours)
2. You can also achieve this on the stove top in about 30 minutes. For that, you will need to add 1 cup of vegetable oil to a dutch oven or pot over medium heat. Whisk in 1 cup of flour. Continue stirring or whisking this mixture for about 30 minutes or until the roux is dark brown (think mocha or dark chocolate).
3. Once your Roux is the right color, take it off the heat. Add your veggies into a food processor or blender and pulse until they’re diced very fine. Add these veggies to your roux and stir to incorporate.
4. Now, begin to slowly add in your beer and then your stock to the roux and bring to a boil. Decrease heat to a simmer.
5. Add your andouille sausage, seasoning, thyme, bay leaves, etc. and simmer for 30-45 minutes. Now add in your chopped chicken, okra (optional) and crab legs. Simmer for another 20-30 minutes. Add in your shrimp and simmer until cooked through. T
6. Taste and adjust seasoning as needed. Add more creole seasoning and hot sauce to adjust the spice level to your preference. Add the gumbo file powder at the end - during the last 10-15 minutes... to thicken if needed.
7. Preheat oven to 425 degrees.Prep your store bought pie crust per package instructions. (allow to sit out on the counter for about 15 minutes before using).
8. Dust your counter or cutting board with a little flour and then add your pie crust. Roll with rolling pin until even.
9. Add your pie crust to your pie pan or casserole dish - forming to the sides of the dish. Add your room temperature gumbo filling and then add your second pie crust to the top. Tuck the top crust behind the bottom crust and pinch/crimp the edges.
10.Cut a 4-5 slits into the middle gently to allow steam to release while cooking. Brush the top crust with the beaten egg so that it browns nicely. Bake for 30-40 minutes or until golden brown. Rest for 15 minutes before serving.