Cooking Session Two: Blackened Chicken Zucchini Pasta

weed taco

live cooking sessions-2

live cooking sessions-2

Prepping for Session Two:

If you’re going to cook along from home this week, have your mise en place ready to rock before the stream starts!

Remember to take mental notes throughout the stream!  Those who answer my quiz questions correctly will have a chance to win free Trichome Courses and some other awesome schwag!  

I’ll be giving away free course codes for Cannabis for All at some point during the stream!

Let’s Cook!

Recommended quantities if you’re cooking for two:

  • 3 chicken thighs
  • 4 medium (6-8 inches long) green zucchini
    • Make sure they aren’t soft and bendy, the firmer the better
  • 2 red bell peppers
  • 1 medium yellow or red onion
  • 4 roma tomatoes
  • 4 large cloves of garlic
  • 4 tbsp butter
  • 1/2 c heavy cream
  • 4 oz. fresh parmesan cheese
  • 1 bunch of fresh basil
  • Limonene Terpene or 2 lemons
  • Favorite blackening seasoning
  • Salt, black pepper, and olive oil as needed
  • Infusion
    • Any fully decarbed concentrate, distillate or isolate.


  • 1 medium to large oven saute pan
    • cast iron, stainless, or nonstick will do just fine
  • 1 sheet tray / cookie sheet
  • Zester / microplane
    • If you don’t have one, let me know on the live and I’ll show you a way around using one!
  • Vegetable peeler or Zoodler
  • Blender or food processor *optional*
  • Chef’s knife, spatula, tongs, and other basic kitchen utensils


  • Wash your veggies and have all of your equipment ready to grab
  • If you don’t have a gas range, get your oven preheated to 500°F

I can’t wait to share this menu with everyone! This recipe is a super delicious low-carb pasta alternative that doesn’t take much time. We’ll be working with a homogenized cannabis infusion that is very easy to dose in this stream. See y’all Friday!

Session One Recap:

Thanks to everyone who tuned into the live cooking sesh last week!  I hope you learned a thing or two about cannabis and cooking!


The menu was adjusted a little bit throughout the stream, but we ended up with a delicious hemp flower and CBD isolate-infused breakfast taco. I was initially going to infuse bacon fat, but I used tallow and avocado oil because it didn’t look like much fat would come out of the bacon. However, once the bacon was done, a surprising amount of delicious fat found its way onto the sheet tray, so I combined it with the other fats. We made a hemp flower infusion that was fortified with some CBD isolate to make the dose 50 mg/ml of total CBD.

What would I have done differently?

1. The swirly bacon strips were great to eat alone, but they got hung up in the taco since they were long and the fatty parts were chewy. The solution would be to make the bacon super crispy or simply cut the swirls into little bite-sized pieces.

2. The purple cabbage was swapped out for radicchio because I didn’t want to buy a giant head of cabbage that I knew my wife and I wouldn’t eat timely. Chat voted for a creamy slaw, which tasted great and had an excellent texture at first, but the radicchio softened by the time the taco was ready. So, I would only make a slaw with radicchio if it was vinegar-based which was nice light. Save the creamy mayo for cabbage!

Even though I had to bite through some bacon (oh, the torture), the taco was delicious. I’d say my favorite part was the roasted jalapeño salsa. My wife and I have enjoyed the leftovers over the last couple of days. Since it was my favorite, here’s the full recipe:

Roasted Jalapeño Salsa:


  • 6 large jalapeños
  • 10 mini bell peppers
  • 1.5 pints of cherry tomatoes
  • pale green / white parts of 2 bunches of green onions (scallions)


  • Remove the stems and seeds from all peppers
  • Slice cherry tomatoes in half (so they don’t burst)
  • Roughly chop scallions
  • Combine all ingredients into a bowl, coat with avocado oil
  • Place all veggies on a large sheet tray and roast at 500°F until the veggies are lightly charred and caramelized, about 20-30 minutes
  • Once veggies are cool, throw them into a blender with the juice of 1 lime and about 2 tbsp of rice or red wine vinegar.
  • Adjust acid with more lime juice, season with salt.
  • If you want a thinner salsa, add water until you reach the perfect consistency.

Hope to see y’all again this week!


Chef Brandon Allen


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