Quincy J. Allen recipes, tips, and tools for usually healthy eating from usually easy recipes. Okay, so sometime the food isn’t healthy but it’s delicious. And, yeah, sometimes it’s not easy to make, but it’s worth the effort. This section also includes recommended gadgets and widgets for use in the kitchen, as well as methods that have worked for me to make preparing meals easier.
So far, I’ve only used this sauce on my Roasted Brussels Sprouts, but I plan on using it as a salad dressing, marinade, and as something to spruce up white rice. Ingredients 1/2 to 1/2 cup balsamic vinegar 1/8 – 1/4 cup honey NOTE: I recommend a date or fig-infused balsamic vinegar for sweeter sprouts, […]
Honey Balsamic Vinegar Sauce Read More »
This seasoning blend is pretty much my go-to spice when cooking a wide assortment of dishes and sides. I’ve used it on steak, chicken, eggs, Brussels sprouts, asparagus, cauliflower, fish, and a few other things. It’s virtually a zero-salt seasoning (and can be) that really brings out the flavor of foods of all kinds. I’m
Q’s Omega Seasoning Read More »
The Jamaican Oxtail Stew is a recipe I got off of the Internet and then modified to suit my own purposes. I prepared it with my Jamaican Coconut Rice, and it was marinated in the Jamaican Green Sauce. This dish serves 4-5 people, and was a real favorite, with some of it going home in
Jamaican Oxtail Stew Read More »
This is a sweet rice dish that goes well with spicier and hotter stews or meats. In this case, it was originally prepared in conjunction with my Jamaican Oxtail Stew. Ingredients 2 Tbsp vegetable oil 1 small onion, chopped 1 whole head garlic 2 cups long-grain rice 1 teaspoon sea salt 1 tablespoon grated fresh
Jamaican Coconut Rice Read More »
If you can turn on a stove, open a can and stir a pot you can make this soup. I swear. It makes a TON and it keeps in the freezer forever. I love this one because it’s really easy to make, doesn’t cost much, and goes a long way for the money. Also, this
Southwest Chili-Soup Read More »
I love wings. I don’t think I ever met a non-vegetarian who didn’t at least like them. If you want to make some killer wings and do it the easy way, here’s a pretty simple recipe. It uses a number of sauces and condiments, in small quantities, all of which I generally keep in the
Killer Gourmet Wings Read More »
At a recent gathering of some of my writer friends, I brought this “experiment” along as my contribution to the pot-luck. I started with my Famous Marinara recipe and then did something I’d seen on the cover of a magazine or something. The principle is simple: take marinara, some sort of pasta, and a soft
Quincy’s Raviagna (Crockpot Ravioli Lasagna) Read More »
This one is a lot easier than you might think. I’ve gotten rave reviews, and the total preparation is only about 20 minutes, with only 15 minutes of cooking time. Tools Medium to large pot for boiling the stuffing mix Large mixing bowl for stuffing mix Small mixing bowl for sauce mix 1 or 2 9×12
Crab Stuffed Mushrooms Read More »
