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Jamie Tryon

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Appetizer

EASY KOREAN – INSPIRED AIR FRYER CHICKEN WINGS

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EASY KOREAN - INSPIRED AIR FRYER CHICKEN WINGS
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Crispy air fryer wings tossed in a sweet and tangy Korean-style sauce, what could be better? These air-fryer wings are easy to prepare and are ready in 20 minutes. If you are looking for a quick party appetizer or an everyday snack that packs a lot of flavor, then this recipe is for you!

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Breads

EASY OVERNIGHT CINNAMON ROLLS RECIPE THESE ARE THE BEST!

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These Cinnamon Rolls are the very BEST rolls you will ever try! They are so soft, fluffy, and delicious.

Some words of advice. If you haven’t tried this easy overnight cinnamon roll recipe, you should. These cinnamon rolls are not only easy to make, (no mixer), but they are also so soft and buttery! Just pull them out of the fridge the next day and bake! After a good rise of course 🙂

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American

How To Make Red Beans & Rice

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I love making dishes that can go low and slow. Putting on a nice pot of beans that cook several hours always makes me so happy. These red beans are no exception. They are creamy and delicious!

How To Make Red Beans & Rice
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How To Make Red Beans & Rice

5 from 1 vote
Recipe by Jamie Tryon Course: Main, DinnerCuisine: American, SouthernDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

4

hours 

Ingredients

  • 1 pound red kidney beans

  • 1 onion, chopped

  • 1 bell pepper chopped

  • 2 stalks of celery, chopped

  • 4 cloves of garlic, minced

  • 1 lb. smoked sausage

  • 5 slices smoked bacon

  • 2 bay leaves

  • ½ tsp cumin

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/4 tsp white pepper

  • 1/4 tsp cayenne

  • 1 tsp fresh thyme

  • 1 tsp fresh oregano

  • 2 tbsps olive oil

  • 6 cups vegetable stock or water

  • chopped green onion, garnish

  • Salt and pepper to taste

  • 2 cups cooked white rice

Directions

  • Sort and pick through the beans, then wash the beans well to remove all debris. Place The beans in a large bowl, cover with water and refrigerate for 24 hours.
  • Heat 1 tbsp of the oil in a large pot. Add the bacon and sausage and cook for 5 minutes.
  • Add the onions, celery and bell pepper to the pot, season with salt and pepper and sauté for 2 minutes.
  • Add the garlic and all of the spices and cook until you can smell the garlic.
  • Add the beans, stock and all of the herbs. Bring to boil, then reduce and simmer for 4 – 5 hours.
  • Once beans are almost done, begin to mash some of the beans with the back of a spoon.
  • Prepare the rice accordingly
  • Serve the beans over the rice and garnish with the chopped green onion.

Recipe Video

Notes

  • Check on your beans periodically to see if additional liquid is required. Start with about 1/2 cup at a time.
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American

THE BEST SOUTHERN OXTAILS RECIPE

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This is the BEST Southern Oxtails recipe and It is so simple!

THE BEST SOUTHERN OXTAILS RECIPE
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THE BEST SOUTHERN OXTAILS RECIPE

4 from 4 votes
Recipe by Jamie Tryon Course: Dinner, MainCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

2

hours 
Total time

1

hour 

10

minutes

Ingredients

  • 3 lbs. beef oxtails

  • 1 large onion, chopped

  • 1 bell pepper, chopped

  • 4 cloves of garlic, minced

  • 2 tsp fresh thyme

  • 1 cup all purpose flour

  • 2 tbsp olive oil

  • 2 cups of water or beef stock

  • 2 tsp onion powder

  • 2 tsp garlic powder

  • salt and pepper to taste

Directions

  • In a large bowl, add the oxtails, the onion powder, garlic powder, salt, pepper and flour. Toss together well until evenly combined.
  • Add 1 tbsp of the oil and heat it in a dutch oven or large pot. Add the oxtails and sear until browned on both sided. Remove the browned oxtails and set aside on a plate.
  • Add the other tbsp of oil to the pot, then add onion, bell pepper and garlic. Sauté the vegetables until softened.
  • Add The oxtails back to the pot, along with the beef stock and thyme.
  • Reduce the heat and simmer oxtails, covered for 2 1/2 to 3 hours or until meat is tender and falls off the bone.

Recipe Video

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American

5 Minute Mac And Cheese

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5 Minute Mac And Cheese
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5 Minute Mac And Cheese

5 from 1 vote
Recipe by Jamie Tryon Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes

Ingredients

  • 8 oz elbow macaroni pasta ( about 2 cups )

  • 2 1/2 cups of whole milk

  • 1/4 cup heavy cream

  • 3 tbsp butter

  • 3 tbsp flour

  • 1/2 cup shredded parmesan cheese

  • 1/2 cup shredded white cheddar cheese, plus more for garnish

  • 1/2 cup shredded mozzarella cheese

  • 1/4 tsp mustard powder

  • 1/4 tsp white pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Salt and pepper to taste (I used 1 tsp salt)

Directions

  • Boil Pasta and cook until al dente.
  • Drain, then add the butter and flour to the drained pasta. Stir or whisk well.
  • Whisk in the milk, cream, and the seasonings. Add salt to taste, then bring to a boil until thickened.
  • Turn off the heat and stir in all of the cheese.
  • Garnish with cheddar cheese and serve.

Recipe Video

Did you make this recipe?

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American

The BEST Stuffed Bell Peppers Recipe – Mom’s Recipe

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The BEST Stuffed Bell Peppers Recipe

This is my mom’s recipe for stuffed bell peppers. This recipe is very dear to my heart, as it is something that my mom would always make growing up. She was literally the best cook I knew. I’m not just saying that because she’s my mom, well maybe…But, people would literally travel to buy her dishes because they were that good! I hope you enjoy this recipe as much as everyone I know has.

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The Ingredients:

Bell peppers: Traditionally, my mom always used green bell peppers, but I like to mix it up sometimes by using red and yellow peppers. I just love the color and sweetness of them.

Ground Beef: I feel like this is a preference. I prefer to use an 80/20 mix, but 90/10 works here too.

Onion: White or yellow onions are fine to use.

Garlic: The more garlic the better is what I say!

Rice: I love using Jasmine rice, but white long-grain rice is perfectly fine. You could even use parboiled rice such as Mahatma or Ben’s. If you are trying to stay with healthier options, sub out rice altogether for brown rice or quinoa.

Bread Crumbs: Any bread crumbs will work. I usually just use whatever I have on hand.

Herbs: Mom used an Italian herb blend, but I always have dried oregano on hand. Feel free to use either.

Seasoning: Garlic powder, Onion powder, salt and pepper is all you need here.

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The BEST Stuffed Bell Peppers Recipe - Mom's Recipe
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The BEST Stuffed Bell Peppers Recipe – Mom’s Recipe

0 from 0 votes
Recipe by Jamie Tryon Course: Entree, MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 

For The Bell peppers

  • 1 pound ground beef

  • 4-6 bell peppers, tops removed and chopped

  • ½ white onion, chopped

  • 3 garlic cloves, minced

  • ½ cup white rice rinsed well

  • ¼ cup breadcrumbs

  • 2 eggs, beaten

  • 3 tsp oregano

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • Salt & pepper to taste

  • 1 tbsp chopped parsley, optional garnish

  • For The Sauce

  • 1 15 oz can tomato sauce

  • 1 tsp oregano

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1 tsp sugar

  • Salt & Pepper to taste

Directions

  • Preheat the oven to 350 degrees
  • For the sauce: In a medium bowl, add the tomato sauce, oregano, sugar, onion powder, garlic powder, salt, and pepper. Mix well and set aside.
  • For the bell peppers: Chop all of your veggies, including the bell pepper tops, and set aside.
  • In a large bowl, place your ground meat and veggies, the beaten egg, the bread crumbs, rice, and 1 tsp of oregano.
  • Season with salt and pepper to taste and mix well
  • Grease a baking dish and place the peppers inside.
  • Begin stuffing your peppers with the meat mixture.
  • Top with the sauce and cover with foil
  • Place in the preheated oven for 1 hour. Remove foil after first 30 minutes and allow to continue to cook
  • The stuffed peppers are ready once the rice is cooked and the meat reaches an internal temperature of 160 degrees. Remove from oven and garnish with chopped parsley.

Recipe Video

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