Black Bean Salad

CountryRockRecipes.com's Black Bean Salad

CountryRockRecipes.com's Black Bean Salad

Beautifully simple salad.  It’s a perfect compliment on top of mixed greens and makes a killer high protein, low fat super healthy & delicious salad in about 10 secs.
This recipe is set to make enough to feed 10 people.

2 cans     black beans, drained and rinsed
2 cans     red kidney beans, drained and rinsed
1/2 cup   canola oil
1/2 cup   white distilled vinegar (5%)
2 large    cucumber – wash, cut off ends, chop
1.5 cups  corn, sweet
1 large      red bell pepper
1/4 cup    sugar
1/2 tsp      salt

  • Grab a large bowl, open up your cans of beans, drain and rinse ‘em.  Dump ‘em in.

    CountryRockRecipes.com's Black Bean Salad

    Wash Yo Beans Foo!

  • Pour in your oil, canola, vinegar, sugar and salt.

    CountryRockRecipes.com's Black Bean Salad

    CountryRockRecipes.com's Black Bean Salad

  • Chop up your cucumber to desired sized pieces.  Mix into bowl.

    CountryRockRecipes.com's Black Bean Salad

    Prep your cucumber

  • Pour into corn & bell pepper.

    CountryRockRecipes.com's Black Bean Salad

    Chop up your bell pepper

  • Mix well and let sit in the fridge for 30 mins.

To make a delicious salad, pour a healthy spoonful over some fresh mixed greens.

CountryRockRecipes.com's Black Bean Salad

CountryRockRecipes.com's Black Bean Salad

Blackened Cajun Catfish

CountryRockRecipes.com's Blackened Cajun Catfish

CountryRockRecipes.com's Blackened Cajun Catfish

I’ve recently become kind of obsessed with Cajun cooking and so it’s no stretch to think that it wouldn’t be too long before I cooked up a dynamite Cajun recipe.  I made this catfish just this past weekend and loved it so much that I actually postponed other recipes that were supposed to be released today for this one.  You gotta try this!!!

1lb             catfish filets (fresh or defrosted)
2 tsp        cayenne
2 tsp        garlic powder
2 tsp        lemon pepper
2 tsp        dried basil
2 tsp        dried thyme
2 tsp        white pepper
1/2 cup   olive oil or melted butter
1-2 cup    italian vinaigrette
**pre-heat oven to 350F.  Place baking dish in oven while heating up.

  • In a large bowl, mix all your dry herbs & spices to make your rub.  Mix it up.

    CountryRockRecipes.com's Blackened Cajun Catfish

    Toss together a delicious Cajun spice rub

  • Now let’s prep the fish.  Cut your filet into as equal sized pieces as possible.  It will be important to making sure all the pieces cook evenly.
  • Take your large fry pan or cast iron skillet, put it on the stove on high.  Get it REALLY hot.   Don’t put anything on it.  Keep it dry.
  • Melt down your butter or pour your oil into a  small bowl and rub down your fish with it.  Butter will definitely have a more amazing flavour but the olive oil is healthier.  Your choice ;)

    CountryRockRecipes.com's Blackened Cajun Catfish

    Smother Down Your Catfish

  • Place your fish filet down into the rub, covering completely.  Flip it over and repeat.

    CountryRockRecipes.com's Blackened Cajun Catfish

    Cajun Spice Rub

  • Gently put down your spiced filet into your hot dry pan.
  • Sear the catfish on both sides for approx 2 mins per side.  Enough to get a good blackened crisp to either side.  The more smoke in your kitchen the better!

    CountryRockRecipes.com's Blackened Cajun Catfish

    Burnt Is Better!

  • Once blackened, pull out the baking dish from the pre-heated oven and place the fish in it.
  • Pour the italian vinaigrette over the fish.

    CountryRockRecipes.com's Blackened Cajun Catfish

    Getting Seriously Saucy

  • Bake fish for 25 mins at 350F.
  • Take out and serve with a nice drizzle of the vinaigrette over top.  And get ready for some serious compliments y’all!

    CountryRockRecipes.com's Blackened Cajun Catfish

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Kentucky Sunrise

CountryRockRecipes.com's Kentucky Sunrise
CountryRockRecipes.com’s Kentucky Sunrise

A great hot afternoon or BBQ classic!
The story behind this drink is last summer I took one of my great friends to my favourite bar here in LA.  While we were there, I had him try my ‘usual’ drink that has Jack Daniels, red grapefruit juice, muddled lemons and bitters.  We had quite a few of those that night and when the next evening rolled around, we decided to make some at home.  Well I didn’t have what we needed, so we improvised.  The grapefruit juice & lemons I had, so we started there, added tequila and to give it that KICK that I like, I decided to float some bourbon on top.  BAM!  You got the Kentucky Sunrise.  Enjoy!

2              slices of lemon muddled
2 shots            tequila (I prefer anejo)
8 oz.        red grapefruit juice
1 oz.         kentucky-style bourbon (eg. Jim Beam)

SERVING

Grab your low ball glass.  Place lemons in and muddle.  Add ice.  Pour in 2 shots of tequila then top off with red grapefruit juice.  Pour 1 shot of bourbon on top of drink and serve!

CountryRockRecipes.com's Kentucky Sunrise

Korean Sesame Beef & Veggies

CountryRockRecipes.com's Korean Sesame Beef & Veggies

Prep Time 30 mins
4 entree servings
*use a wok preferably

I love this recipe because it’s super easy & quick to make and really packs a punch of flavour.  Most people have tried sesame oils in other restaurant bought foods but never specifically knew what they were eating.  Once that oil hits your pan or preferably wok, you’ll understand real fast why you can’t wait to dig in.

1 lb          ny strip, rib eye or sirloin steak
1 cup        jasmine rice
2               green onions
4               garlic cloves, crushed or finely diced
4 tsp        Sesame oil
2 tsp        white sugar
2 tbsp      soy sauce
3/4 lb      broccoli florets
6-8           mini carrots
1/2 lb      baby portabello mushrooms

  1. Prepare your rice as directed on the packaging

  2. Prep garlic.  Thinly slice up green sections of the onion, then cut white section into 2″ chunks.
  3. Mix 1/2 of the green onions, 2 tsp diced garlic, 2 tsp sesame oil, 1/4 tsp salt in a small bowl.  Set aside.
  4. Grab your broccoli, carrots & mushrooms.  Give ‘em a good wash.  Thinly slice the carrots and mushrooms.  Set aside.
  5. Pull out your cutting board for meats, slice your steak into small strips and place in a bowl
  6. Put in your sugar, soy sauce, and remainder of the green onions & garlic.
  7. In your wok or 10-12 inch skillet, put in about 1 inch of water and place on high heat.  Once hot, put in your carrots, broccoli and mushrooms.
  8. Cook for 5 mins until just tender, drain.  Pour off into bowl with onion, garlic and sesame oil mixture.  Toss well.
  9. Add another 2 tbsp of sesame oil to the wok and toss in your steak.  Cook 2-3 mins then add carrots, broccoli & mushrooms back into wok.
  10. Stir & serve with rice.

BJ’s Honey Garlic Sun Chip Chicken

Brandon James' Honey Garlic Sun Chip Chicken

Serves 4

This is definitely one of my top 5 recipes, and it’s an original BJ creation ;)  Inspired on a drive home, I stopped by the grocery store to grab some original Sun Chips to make an adaption of breaded chicken fingers.  The honey & garlic hit me once I was in my kitchen scouring the pantry for something to really make this memorable.  And about 30 mins later, a legend was born.  You’re going to love this one….

4                  chicken breasts (boneless/skinless)
4 cups          crushed Sun Chips (original flavour)
1/4 cup          all purpose flour
1/2 tsp            salt
2 cloves        garlic, finely diced
1 tsp                pepper, black
1 tbsp             sugar
2                       eggs, beaten
1/2 cup         honey

  1. Grab a large glass or metal bowl and plastic cutting board.  Begin to prep your chicken by removing any skin or fat.
  2. In your bowl, mix your Sun Chips, flour, salt, sugar, garlic, pepper & sugar

    Combine all your dry ingredients

  3. In a small bowl, crack 2 eggs and beat them up well.
  4. Pull out your largest frying pan, and pour in about 3 tbsp of oil (canola or olive are my suggestions, but anything will do).  Turn heat onto medium/high heat.  Give it a few minutes to heat up.
  5. Once your pan’s hot, take your chicken breasts, dip each into the egg mix, then put it directly into the sun chip mix.  Flip the chicken around to really cover it completely.
  6. Toss chicken on to your hot pan.  Repeat this for as much as your pan can handle.

    CountryRockRecipes.com's Honey Garlic Sun Chip Chicken

  7. Fry chicken until the first side is nice and crispy, then flip.  ***see step 8 once all your chicken is in the pan.
    The amount of time to cook each piece depends on the thickness of your chicken pieces, but it would be safe to say 4-5 mins per side to start.

    Cook until nice and golden on each side

  8. Honey Prep – once your chicken is in the pan, grab out a small sauce pan and pour in your honey.  Set it to heat on  low/med.  Once the honey is slightly heated, you’ll notice it will be more water-like and will be easier to spread onto your chicken.  Keep warm until your chicken is finished frying up.
    Once you get each side nice and golden crisp, here’s where this goes to a whole new level.
  9. With a BBQ or pastry brush, paint the honey onto your chicken.  Once you’ve covered one side, flip them all over to give the honey a little fry.  It’ll make it caramelize a bit & crunch up.  This only takes about 1 min per side, so as soon as you flip the pieces, start putting the honey on the reverse side.

    "Put Your Honey On Me.. In The Name Of Love!"

  10. Plate and serve!

I have no doubt that if you serve my famous Honey Garlic Sun Chip Chicken, it’ll become one of the favourites for poolside & backyard parties.

CountryRockRecipes.com's Honey Garlic Sun Chip Chicken

“Feed your stomach, feed your soul…”
~B James

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