OneStopChop

Mac and Cheese done the right way! If you like a roux instead…. OK #macandcheese #sides #bbq #onestopchop

#ad It’s time for our monthly date night. Not enough time to storehop, so we’re online shopping using @PayPal Checkout and Pay in 4 so that I'm not sleeping on the couch. #PayPalPartner Learn more: paypal.com/payin4

Potato Salad better be at the bbq or just don’t invite me!!! And it better not have raisins! #potatosalad #bbq #sides #onestopchop

Tuna Macaroni Salad is a top 3 bbq side dish!!! If you’ve never had it, this is your sign! #bbq #sides #macaronisalad #onestopchop

Banana pudding Two Ways! Which one is your favorite #bananapudding #dessert #onestopchop

Rasta Pasta but make it with salmon!!! Blackened Salmon Rasta Pasta - 6 oz salmon filets (2-3) - Garlic and herb seasoning - Nature's seasoning - Cajun seasoning - 12-16 oz penne pasta - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 orange bell pepper, sliced - 1/2 medium yellow onion, sliced - 3 garlic cloves, minced - 2 tbsp jerk paste - 2 tbsp lime juice - 1 cup chicken broth - 1 1/2 cup heavy cream - 1/2 cup fresh grated Parmesan cheese - ¼ cup fresh cilantro, chopped - ¼ cup fresh parsley, chopped - 2 tbsp unsalted butter - 2 tbsp avocado oil - Start by boiling a large pot of salted water. Once boiling, add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside. - While the pasta is cooking, pat the salmon filets dry with a paper towel. Season both sides generously with garlic and herb seasoning, Nature's seasoning, and Cajun seasoning for a flavorful crust. - In a large skillet, heat the avocado oil over medium-high heat. Once the oil is hot, carefully place the seasoned salmon filets in the skillet. Sear for about 3-4 minutes on one side until a nice crust forms. After flipping the salmon, add the unsalted butter to the skillet and baste the filets with the melted butter for added flavor. If the salmon is not fully cooked after searing, transfer the skillet to a preheated oven at 375°F (190°C) to finish cooking. - In the same skillet after removing the salmon, add the sliced bell peppers and minced garlic. Sauté for about 3-4 minutes until the bell peppers are softened and fragrant. Stir in the jerk paste and lime juice, mixing well. Pour in the chicken broth and bring the mixture to a simmer. Allow it to reduce slightly before adding the heavy cream and fresh grated Parmesan cheese. Stir until the cheese melts and the sauce is creamy. Taste and adjust seasoning if necessary. - Add the cooked penne pasta to the skillet with the sauce, tossing to combine and ensuring the pasta is well coated with the creamy sauce. - Plate the pasta mixture on serving dishes and top each with a blackened salmon filet. Garnish with freshly chopped cilantro and parsley for a burst of flavor and color. #rastapasta #pasta #salmon #onestopchop

THE BEST CHICKEN AND WAFFLES EVER!!! #chickenandwaffles #friedchicken #brunch #onestopchop

Bro how do yal be slurping food on the norm like that 😂. Anyways this Stir fry was the truth and I might need it like 2 times a week now lol #stirfry #salmon #30minutemeals #onestopchop

On Sundays we juice. This green juice is great for blood sugar balance. Diabetic friendly!!! #juicing #bloodsugarbalance #greenjuice #onestopchop

I Know a salmon h8 to see me coming lol This salmon bowl is another great meal prep yal need to try! #salmon #ricebowl #cilantrolimerice #onestopchop The

Yes, I said three days!!! The back shoulda shrunk by now 😂 FULL RECIPE BELOW BBQ Baked Beans Recipe Ingredients: * 2 (28 ounce) cans Busch’s Original Baked Beans * 1 (25 ounce) can Busch’s Bourbon and Brown Sugar Beans * 1 (15 ounce) can black beans, rinsed and drained * 1 green bell pepper, diced * 1 red bell pepper, diced * 1 yellow onion, diced * 2 jalapeños, seeded and minced (adjust to your spice preference) * 1/4 cup yellow mustard * 1/2 cup dark brown sugar * 1/4 cup Worcestershire sauce * 1/2 cup BBQ sauce (your favorite kind) * 2 tablespoons Nature’s Seasoning * 1 teaspoon smoked paprika * 1/2 teaspoon garlic powder * 1/2 teaspoon onion powder * 1 pound ground beef or turkey * Salt and pepper to taste Instructions 1. Preheat your oven to 375°F (190°C). If you’re using a grill, set it up for indirect heat, aiming for a temperature around 375°F (190°C). Cook the Meat: 1. In a large skillet (if you’re not using a cast iron skillet for the whole cook), brown the ground beef or turkey over medium-high heat. Drain off any excess grease. Combine Ingredients: 1. In your cast iron skillet, combine the cooked ground meat, Busch’s Original Baked Beans, Busch’s Bourbon and Brown Sugar Beans, black beans, diced green bell pepper, red bell pepper, yellow onion, and minced jalapeños. 2. Add the mustard, dark brown sugar, Worcestershire sauce, BBQ sauce, Nature’s Seasoning, smoked paprika, garlic powder, and onion powder. Mix everything thoroughly to ensure all ingredients are well combined. 3. Taste and adjust seasonings as needed. Add salt and pepper to your liking. If you want it sweeter, add a bit more brown sugar or BBQ sauce. For more heat, add a pinch of cayenne pepper. Bake or Grill: * Oven: Cover the cast iron skillet with a lid or aluminum foil. Bake in the preheated oven for 1 hour. Remove the lid or foil and bake for an additional 30 minutes to allow the top to caramelize. * Grill: Place the cast iron skillet on the grill, away from direct heat. Cover the grill and cook for 1 hour. Remove the lid and cook for another 30 minutes to get a nice smoky flavor and caramelized top. Let Rest and Serve: 1. Once the beans are done, remove the skillet from the oven or grill. Let it rest for about 10-15 minutes before serving. This allows the flavors to come together even more. #bakedbeans #bbq #memorialday #onestopchop

Chorizo Queso Dip gonna beat plain rotel any day. FULL RECIPE BELOW Ingredients: - 1 lb ground chorizo - 1 lb ground turkey (or ground pork sausage) - 1 red onion, diced - 2 jalapeños, diced (remove seeds for less heat if desired) - 2 cans Rotel (diced tomatoes with green chilies) - 1 cup cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - 8 oz Velveeta cheese, cubed - 4 oz pepper jack cheese, shredded - Optional: 1/2 cup evaporated milk (to loosen it up) Instructions: 1. Preheat your oven to 350°F (175°C). 2. Cook the meats: In a cast iron skillet, cook the ground chorizo and ground turkey (or sausage) over medium heat until browned. Drain excess fat if necessary. 3. Add the veggies: Stir in the diced red onion and both jalapeños, cooking until the onion is translucent. 4. Mix in the Rotel: Add the cans of Rotel to the skillet, stirring to combine everything. 5. Add the cheeses: Lower the heat and mix in the cheddar, mozzarella, Velveeta, and pepper jack cheese. If you want a creamier dip, add the evaporated milk at this stage. Stir until everything is melted and combined. 6. Bake: Place the skillet in the oven and bake for about 15-20 minutes, or until the cheese is bubbly and golden. #quesodip #appetizers #gameday #onestopchop

This copycat KFC Famous Bowl almost made me pull up in the Colonel and tell him something 😂 #kfc #friedchicken #famousbowl #onestopchop

Seafood Spinach Dip is a must try dip. It’s top three on the list. If spinach dip ain’t on the menu, I don’t wanna be there I’m childish 😂 Ingredients: - Fresh spinach, chopped (about 12 - 14oz) - 8 oz cream cheese (softened) - 1 cup sour cream - 1/2 cup heavy cream - 1 cup shrimp (peeled and deveined) - 1 cup lump crab meat - 1 cup mozzarella cheese (shredded) - 1/2 cup Parmesan cheese (grated) - Seasonings: Nature’s seasoning, garlic and herb seasoning, Cajun seasoning - 1 tbsp garlic paste - 2 tbsp unsalted butter - Fresh parsley (for garnish) - Red pepper flakes (for garnish) Instructions: 1. Start by cooking the spinach in a skillet over medium heat until wilted. Once cooked, drain the excess moisture and set it aside. 2. In the same skillet, melt the unsalted butter over medium heat. Add the garlic paste and sauté for a minute. 3. Season the shrimp with Nature’s seasoning, garlic and herb seasoning, and Cajun seasoning. Add the shrimp to the skillet and cook until they turn pink and are cooked through. Remove from heat and chop them into smaller pieces. 4. In a bowl, mix the cream cheese, sour cream, and heavy cream until smooth. 5. Stir in the cooked spinach, chopped shrimp, lump crab meat, mozzarella, and Parmesan cheese. Mix well to combine. 6. Transfer everything to a cast iron dish and bake at 350°F (175°C) for about 20-25 minutes or until bubbly and golden on top. 7. Once done, top with additional crab, fresh parsley, and a sprinkle of red pepper flakes. #spinachdip #seafood #appetizers #onestopchop

Cheeseburger bowls might be my new favorite 🫠 #mealprep #cheeseburger #bowl #onestopchop

I can’t wait to get yal this grilling content. The ribs, chicken, steak, burgers, sausages… ALL THAT! But first get the best grill scrubber in the game the bbq daddy by @Scrub Daddy #scrubdaddypartner #onestopchop

Top 3 bbq sides 😮‍💨

Monday Meatball Sliders 😎 because why not?! #meatball #sliders #onestopchop

If you don’t react like this when I gift you, I’m taking it back 😂

Nobody frying chicken better than me!! Made the best chicken and waffles today!!! #chickenandwaffles #brunch #friedchicken #onestopchop