Easy Recipes You'll LOVE
The history of Cordell Weathers as a chef and recipe creator can only be described through their passion, soul and unique techniques. Take a peek at some of his beginner recipes for lovely family meals. Want more ? Contact Chef Cordell Today!
Garlic Buttered Ribeye
2 - 16 ounce bone-in Ribeyes (about 1/2 in thick)
1/2 of red onion - diced (optional)
Red bell pepper - diced (optional)
2 Garlic cloves
2 sticks of butter
Fresh rosemary and/or fresh herbs
Salt, Pepper, & Garlic Herb seasoning
3 Tbsp olive oil
Cast iron skillet (Recommended but optional)
Preheat oven to 400 degrees
Make sure all prep work is done so you can focus on the flavor. Dice the onion & red bell pepper. Rough Dice so they shouldn't be super tiny. Smash garlic do not dice or it'll burn.
Heat 3 Tbsp of olive oil on cast iron skillet on medium high heat. Wait till it's HOT.
Season Steak with salt & pepper to taste. (I use about 1/2 tbsp of salt, a teaspoon of pepper, & a tbsp of garlic herb seasoning per steak). Drizzle some olive oil over steak and rub season across meat evenly.
Put rosemary, smashed garlic, diced onion, & pepper around the edges of the pan or skillet. Season skillet with garlic herb.
Place steaks in skillet. You should hear a lovely sizzle as the steak touches the pan. Sear for about 2-3 minutes on the first side.
Melt butter in microwave or small sauce pan and season with garlic herb seasoning and pepper.
Flip steak and sear for another 2 minutes. While searing pour half of the butter mixture on the steaks and use a spoon to baste the steak with butter and all the goodies in the pan.
Remove steaks from heat and transfer to an oven safe pan. Pour juices and remaining from the skillet over the steak.
Bake until steak reaches your preferred internal temperature. Usually 4-5 minutes for Medium-rare. Longer if you like Medium-Well or Well-Done. Use a thermometer to be sure. (Remember if you have a thicker steak you may have to bake longer)
Remove pan and transfer steaks to a clean cutting board. Let steak rest for 7 minutes .
Lemon Rosemary Chicken Thighs
6-8 Bone-in chicken thighs
Diced red peppers
Diced red onions
Salt & Pepper
finely chopped Fresh herbs (Thyme & Oregano)
Pre-heat oven to 400 degrees
Dice & chop your onions, peppers, & fresh herbs
Rinse off chicken thighs & pat dry with a paper towel
In a bowl season chicken thighs with a few drizzles of olive oil, 1 tbsp of garlic powder, 2 tbsps of chopped herbs, 1 tbsp of cajun seasoning, & salt/pepper to taste. Squeeze the juice of 1 lemon. Feel free to add more seasoning if you are a flavor lover such as an all purpose seasoning. Set aside
Heat up 3 Tbsp of olive oil in cast iron skillet or frying pan. Add Rosemary & smashed garlic
After your pan is hot, place chicken in the pan bone side up. Sear for about 3-4 minutes until the top of chicken is crispy and darkened to a gold-ish brown color
Flip chicken thighs and cook for another 3-4 minutes
Remove skillet or pan from heat.
Line an oven safe pan with 4-5 pieces of rosemary across the bottom. Transfer chicken thighs to pan.
Squeeze another lemon over chicken thighs
Roast in oven for about 20 minutes. Check temperature with thermometer to ensure it reaches at least 165 degrees for at least 15 seconds
Remove and enjoy !
Honey Dijon Broiled Salmon
4 - 6 oz salmon filets (skinless or skin-on is up to you)
Old Bay or any all purpose seasoning
Fresh herbs like thyme & oregano (optional)
Pre-heat oven to broil on high
Using an oven safe baking pan spray with olive oil and line with lemon slices
Season salmon generously with old bay, garlic powder, & herbs.
Melt 1 butter stick in microwave and mix in 3 Tbsp of honey, 3 Tbsp of dijon mustard, & 3 Tbsp of Lemon Juice. Make sure you mix really well or honey will scorch in oven.
Place salmon in pan over lemon slices and pour butter mixture evenly over salmon
Place pan in oven on middle rack and broil for about 10 minutes. May need to add another 2 minutes if you like your Salmon dark on top. Regardless start at 8-10 minutes you can always add more time.
Salmon does not have to be dry to be done ! If you you did everything right 10 minutes should produce flavorful and juicy salmon every time !