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03 Jan

Chicken with spiced peaches

INGREDIENTS:
1 29 ounce can peach slices

1 cup packed brown sugar

3/4 cup cider vinegar

1 tablespoon mustard seeds

1 teaspoon cinnamon

1/2 teaspoon groound cloves

dash of salt

1 chicken,cut up and broiled
INSTRUCTIONS:
Drain peaches reserve syrup mix syrup, brown sugar,vinegar,mustard seeds, cinnamon,cloves,and salt. Heat to boiling. reduce heat and simmer for 5 minutes. stir in peaches cook 5 minutes more. cool to room temp. refrigerate overnight, before serving , heat peach mix until hot, pour over broiled chicken. 4 servings
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03 Jan

Chicken and Sausage Gumbo

INGREDIENTS:
Cooking Oil
All-Purpose Flour
8-10 Chicken Breast strips
2 large links Smoked Sausage (sliced in 1/4 inch rings)
1/2 cup chopped Bell Pepper
1 large chopped Onion
1/2 cup Celery
Salt
Pepper
Garlic Powder
Onion Powder
Tony Chachere’s Seasoning (if possible)
Water

Optional: sliced okra, whole stewed tomatoes
INSTRUCTIONS:
If possible, use a cast iron seasoned dutch oven. If not, a standard to large size stainless steel dutch oven will do. Set stove on high. Put enough cooking oil to completely cover the bottom of the pot–about 2 or 3 cooking spoonsful. Allow to begin heating. Add an equal amount of all-purpose flour. The consistency should be smooth like a thick gravy, so feel free to adjust either ingredient.
Stir continuously until the flour browns to a dark caramel color. This is important since the color of the roux affects the taste of the gumbo.

Add onion, bellpepper, and celery and stir continuously for 1-2 minutes.
Stir in chicken and sausage (and any optional ingredients being used) then fill dutch oven the rest of the way with water. Stir to mix ingredients well. Season with salt, pepper, garlic powder, onion powder and Tony’s to taste.
Allow to come to a boil. Then turn down to medium/low heat.
Allow to cook 45-60 minutes.

Turn off fire and allow to set. Skim off excess oil.

Serve over rice. There should be lots more gumbo than rice:) Bon Appetit’!
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03 Jan

Cauliflower Au Gratin

INGREDIENTS:
I got this recipe from Martha Stewart – made it for Christmas dinner and it was a big hit!

1/4 cup (1/2 stick) unsalted butter, plus more for dish
2 heads Belgian endive, cut lengthwise into sixths
1 cup couscous
2 large heads cauliflower (about 2 pounds), cut into florets
1/4 cup all-purpose flour
3 cups milk
2 tablespoons finely chopped fresh marjoram or oregano
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 cups finely grated Gruy�re cheese (about 10 ounces)
1/4 cup fresh breadcrumbs
1/4 cup coarsely grated Parmesan cheese (about 2 ounces
INSTRUCTIONS:
1. Preheat oven to 400�, with rack in lower third. Butter a 1 1/2-quart, deep, wide ovenproof dish. Put endive in bottom of dish. Arrange pasta or couscous over endive. Top with cauliflower.
2. Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low. Cook, stirring, 2 minutes. Whisk in milk; cook, whisking, until mixture thickens, about 4 minutes. Remove from heat. Whisk in marjoram, salt, black pepper, and cayenne. Whisk in Gruy�re until smooth. Pour over cauliflower. Sprinkle with breadcrumbs. Set dish on a baking sheet.
3. Bake 30 minutes. Sprinkle with Parmesan. Reduce temperature to 350�; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.) Transfer to a wire rack; let cool 10 minutes before serving.
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03 Jan

Caribbean Chicken

INGREDIENTS:
 

boneless chicken breasts (as many as you need)

French, Catalina, or Russian salad dressing (any ‘red’ or ‘orange’ French-like salad dressing will do)

Garlic salt or garlic/pepper seasoning

Italian seasoning

 
INSTRUCTIONS:
Rinse chicken breasts; lay on baking sheet or in baking pan; cover with the salad dressing and then sprinkle seasonings on each one.  Add a little water to bottom of pan to keep chicken moist while baking.  Bake at 350 degrees for 30 minutes.

Turn chicken breasts over, cover with salad dressing, sprinkle seasonings, and bake for another 30 minutes, still at 350 degrees.

This recipe is EASY and DELICIOUS!  Everytime I make it for anyone, they always love it!
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03 Jan

Broccoli Casserole

INGREDIENTS:
4 cups fresh steamed and chopped broccoli

1/4 cups vegenaise

1 cup crushed cheese crackers

1 can of mushroom soup (there are many vegan options for this)

1 1/2 cup lemon juice

 

 
INSTRUCTIONS:
Heat Oven to 350 degrees

Steam and chop the broccoli.

Mix vegenaise, soup, cheese crackers, and lemon juice. (save some cheese crackers for topping)

Stir in the broccoli to the mixture.

Pour into a 2 quart greased casserole dish and sprinkle remaining cheese cracker crumbles on top.

Bake in over for 30 minutes.

Serves 6-8
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03 Jan

Baked Salmon

INGREDIENTS:
1 Salmon filet (about 1 1/2 pounds) – cut crosswise into 4 pieces
In small bowl combine:
3 Tablespoons mayonnaise (or for lower fat use plain lowfat yogurt)
3/4 teaspoon curry powder
1 clove garlic, peeled and chopped
1 green onion, minced
INSTRUCTIONS:
Spray a baking dish with cooking spray and place the salmon in it.  Spread the mayonnaise mixture over the salmon.  Bake 15 minutes, or until opaque and flaky.

Serving suggestion:  Serve with rice or couscous and fresh asparagus or spinach.
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03 Jan

Baingan Bharta (Eggplant Curry)

INGREDIENTS:

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped

 
INSTRUCTIONS:
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
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03 Jan

Almond sauce

INGREDIENTS:
1 pound almond butter

1 cup rice vineger

3/4 cup Braggs (or little soy sause)

1 can ( approx 2 cups) CoCo Lopez

2 cans (14 oz ea.) coconut milk

1/2 cup dark brown sugar

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1/4 cup garlic puree

3 cups almond, or sesame oil

 
INSTRUCTIONS:
combine all ingredients, whisk well, pour into jars and freeze until it is ready for use
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03 Jan

Adobo Chicken

INGREDIENTS:
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken,
cut into pieces
INSTRUCTIONS:
Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Serve hot with rice and vegetables. Makes 4 servings.
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