COOKING WITH QUAN
What is a Staycation without a BADASS CHEF?!?! Well, our badass chef is the amazing Quan aka @Mrup2par!! Quan is a good friend of Kirklan’s and I and he have agreed to be our official PRRIIINCESSS STAYCATION CHEF!! Yes, every single staycation Quan will be doing his very own segment, called, Cooking with Quan!! What did he cook this month?? a couple of yummy things, let’s get into them.
Chef Quan kicked off the afternoon with his YUMMY BREAKFAST CUPS, which we all loved and enjoyed
- 1 – cooking spray
- 6 large – egg
- Minced Garlic
- 1/8 teaspoon – salt
- 1/8 teaspoon – black pepper, ground
- 1 medium – bell pepper, red
- 3/4 cup – spinach
- 1/4 cup – cheddar cheese, shredded
- 1/4 cup Feta Cheese
- Spray a muffin tin with cooking spray and set aside. Preheat oven to 350°F.
- Whisk the eggs and milk together in a bowl. Season with salt and pepper.
- Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.)
- Add the peppers, spinach, and shredded cheddar to the egg mixture.
- Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
Then GUAC!! Of course I was super excited to assist Chef Quan for the GUACAMOLE segment!!!
LOL, both Jojo and I are OBSESSED with Guac and Quan’s Guacamole was EVERYTHING!! I will definitely be making mine with sea salt!!
4 Haas avocados, halved, seeded and peeled
1 and half lime, juiced
1/2 teaspoon Sea salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 Red medium onion, diced
1/2 jalapeno pepper, seeded and minced
3 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Next up, GRILL SHRIMP Paired with the Guacamole and fried plantains!
1lbs extra large shrimp, peeled deveined
1 teaspoon Pink Himalayan
1 tablespoon sliced fresh garlic
1 teaspoon Chimichurri
1 tablespoon fresh lime juice
2 tablespoons olive oil
1⁄2teaspoon black pepper
Mix all ingredient in a bowl, toss and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-7 minutes turning to char all sides.
As you can see, this combination was DEFINITELY my favorite, the Grilled Shrimp, fried plantains and the yummy yummy yummy, guacamole!!
The last two things Quan made were the MEXICAN CORN and the SALMON TOTOPOS
THE SALMON TOTOPOS
Preheat oven to 350
Place tortilla chips on a baking sheet sprayed with nonstick spray
Warm tortillas for 5-6 mins
Drizzle Chimichurri sauce and place a piece of smoked Salmon on the chip
Sprinkle on Queso Fresco cheese and red onion
Top each chip drizzle of Avocado ranch.
1 ear of corn, husk on
Tajin Classic Seasoning
Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4 minutes. Note that every microwave is different. If this timing over-cooks the corn in your microwave, reduce it to 2 to 3 minutes the next time.Use a kitchen towel or pot holder to remove corn from the microwave (it’s hot!) Cut off the bottom of the corn, stem end, about one row of corn in from the stem. Slip off the husk and silk.
Quan, thank you sooooo much for being the official Priiincesss Staycation Chef I’m sooo excited to watch you grow and walk in your love, purpose and passion!! …. Keep up with Quan on the gram, HERE and of course continue to Cook with Quan via his Facebook group, COOKING WITH QUAN!!
More Priiincesss Staycation posts here…
Today, tomorrow and beyond I am thankful & Grateful…
As always, thank you sooooo much for hanging with ME, here’s to living our best lives and doing what we love, muahhhh!!
Stay Connected with me on Instagram @iampriiincesss
As I like to say; Be a #BADASS…. Live Well, Work Hard and See the world in Style.