Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 4
4 cups steamed rice (brown, , basmati, or jasmine)
2 cooked boneless skinless chicken breasts, seasoned according to your taste
2 cups black beans (canned is fine)
4 large bananas or 4 large plantains, sliced in large chunks
1 sprig fresh cilantro, chopped,to garnish
1 finely chopped onion, to garnish
1 cup salsa, to garnish
Recipe
1 steam rice until tender and set aside.
2 dredge banana pieces in flour and slightly sautee in a small amount of butter.
3 cube cooked chicken breasts.
4 heat black beans.
5 layer into bowls with rice on bottom mixed with the black beans, next chicken pieces, and top with the sauteed bananas, sprinkling the fresh cilantro, chopped onions, and salsa to garnish on top.
6 varying amounts according to your own taste preference is allowable.
Total Time: 1 hr 10 mins
Preparation Time: 1 hr
Cook Time: 10 mins
Ingredients
Servings: 4
16 ounces hidden valley® original ranch® light dressing
1 cup parmesan cheese
3 cups basil leaves
6 garlic cloves
1 1/8 cups olive oil
12 ounces chicken breasts
300 g ground lamb
1 teaspoon black pepper
4 ounces red onions
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
mediterranean seasoning
seasoning salt
1/2 green bell pepper
3 ounces kalamata olives
300 g shredded mozzarella cheese
1 ounce chopped cilantro
250 ml warm water
8 g fast rising yeast
2 tablespoons butter
750 ml flour
1 teaspoon salt
1 teaspoon sugar
Recipe
1 pizza dough:.
2 in a large mixing bowl, combine flour + yeast + butter + salt + sugar and mix thoroughly, then add the warm water and mix well, dust a large counter with flour and then knead the dough for 10 minutes. (form the dough into any shape then place the pizza dough on a greased baking tray/trays and wrap in saran wrap and let proof for about an hour (3-4 hours ideal) in warm moist condition.
3 sauce:.
4 in a blender, add basil leaves, 3 garlic cloves, and 1 cup olive oil, blend till smooth, pour into a bowl, add grated parmesan cheese then mix with spatchula till evenly mixed.
5 chicken:.
6 pan fry chicken on medium heat with little oil for 3 minutes each side with mediterranean seasoning, then dice into 1cm cubes.
7 meat balls:.
8 mix the ground lamb, olive oil, black pepper, (3 minced garlic cloves), slices of (1oz small diced red onion), pinch of minced oregano, pinch of minced parsley, pinch of minced basil, sprinkle of seasoning salt in a bowl, pan fry on medium/high heat, constantly drain the liquid and break into small pieces as it cooks, sear on high heat once all liquid is drained till dark color.
9 cuts.
10 green bell pepper julienne style cuts (1/4 inch thin cuts).
11 kalamata olives cut into 1/4's.
12 shredded mozzarella cheese.
13 3oz red onion julienne style cuts.
14 chopped cilantro (about 1/4 inch slices).
15 unwrap the pizza dough.
16 evenly spread the parmesan pesto onto the dough.
17 evenly spread all of the mozzarella cheese.
18 evenly spread the green peppers + red onions + kalamata olives.
19 evenly spread the meatballs and diced chicken.
20 bake in the oven for 8-10 minutes till dark golden brown @ 500 degrees (watch every 2 minutes).
21 remove from oven, brush the crust with olive oil, sprinkle salt and pepper all over.
22 cut pizza into slices, evenly drizzle ranch light dressing on top.
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
Servings: 2
2 boneless skinless chicken breasts
2 cups home fries or 2 cups hash browns
1 teaspoon fajita seasoning mix
1 small bell pepper
1 small onion
4 eggs
1/4 cup half-and-half
1/2 cup shredded cheese
1/2 cup sour cream (optional)
1/2 cup guacamole (optional)
salt and pepper
salsa (optional)
Recipe
1 rub chicken breast with fajita seasoning and let marinade for 1/2 hour.
2 slice marinated chicken into strips.
3 use cooking spray and braise chicken in a hot skillet until done.
4 add onion and bell pepper to skillet fry and stir on high so as to cook quickly.
5 remove all from heat and set aside. brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness. salt and pepper to you taste. divide in half and place on serving platters.
6 mix egg with half and half, salt and pepper to taste. cook egg mixture into two separate omelets.
7 place on top of browned potatoes. place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
8 sprinkle with 1/4 cup cheese on each platter of fajita platter.
9 serve with sour cream, guacamole, and salsa if you like.
Total Time: 7 mins
Preparation Time: 5 mins
Cook Time: 2 mins
Ingredients
1 cup ketchup
1/4 cup brown sugar, packed
1/4 cup yellow mustard
1/4 cup worcestershire sauce
1/4 cup finely chopped onion (optional)
1/4 cup finely chopped bell pepper (optional)
1/4 cup finely chopped celery (optional)
Recipe
1 combine first four ingredients in microwave safe 2-cup measure or bowl.
2 (if adding any of the optional ingredients, saute in small saucepan, then add the first four ingredients.) stir to combine completely and microwave on high for 1-2 minutes to melt sugar and combine flavors.
3 (or simmer on stove until warmed and well combined) that's it: grill chicken, lamb, steak, salmon, or shrimp and brush sauce on as desired.
4 ideas: use different mustards to change the flavor; add 1/2-1 teaspoon cayenne to spice it up; use 1 teaspoon each of dried onion, peppers, celery flakes if you don't want to use fresh.
5 i usually set aside one cup of the sauce for extra dipping prior to grilling.
6 (boil the sauce for 2-3 minutes if your basting brush has touched the rare food and gone back into the sauce.).
1 put onion, garlic, orange juice, lime juice, lemon juice and water in a blender. set blender on “liquify” setting and process until smooth.
2 add remaining ingredients to blender. process for one minute more.
3 marinate meat (chicken or lamb) for at least one hour in mixture. it is better to marinate meats overnight. marinate fish for no longer than 20 minutes, or it will toughen.
4 brush meat frequently with the sauce while cooking.
Total Time: 1 hr 25 mins
Preparation Time: 25 mins
Cook Time: 1 hr
Ingredients
Servings: 10
1/4 cup paprika
1/4 cup lime juice
3 tablespoons extra virgin olive oil, divided
2 tablespoons rum (optional)
2 teaspoons minced garlic
2 tablespoons chopped garlic, divided
2 teaspoons chopped fresh oregano
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1 1/2 lbs boneless lamb chops, trimmed, cut into cubes (3/4-1 inch thick)
2 cups chopped onions
2 cups arborio rice or 2 cups short-grain brown rice
2 (14 ounce) cans reduced-sodium chicken broth
1 cup canned diced tomato
2 tablespoons capers, rinsed
1/4 teaspoon saffron thread
16 large raw shrimp, peeled and deveined (21-25 per pound) (optional)
2 cups frozen artichoke hearts (fresh or frozen,) or 2 cups cooked green beans, thawed (fresh or frozen,)
1/2 cup roasted red pepper, cut into strips
Recipe
1 combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste.
2 add lamb and stir to coat.
3 marinate lamb 4-24 hours.
4 heat the remaining 1 tablespoon oil in a dutch oven over medium-high heat.
5 add the lamb, leaving any excess spice mixture in the bowl to add later.
6 cook the lamb, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes.
7 transfer the lamb to a plate.
8 add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes.
9 add rice and cook, stirring, until well coated with the onion mixture.
10 stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (if using brown rice, also add 3/4 cup water now.)
11 bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.
12 preheat oven to 350°f.
13 stir shrimp (if using) and artichokes (or green beans) into the rice.
14 cover and bake for 20 minutes.
15 stir in the lamb and any accumulated juices from the plate; scatter roasted peppers on top.
16 cover and continue baking until the rice is tender and the liquid has been absorbed (if you’ve added shrimp, they should be opaque and pink), 10 to 15 minutes more.
1 cup heavy cream or 1 (12 ounce) can evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
shredded cheddar cheese, for topping
Recipe
1 chop onion, set aside. in a food processor, puree 2 cans of corn so that it is a little chunky. set aside.
2 in a large pot over medium-high heat, cook bacon for about 6 minutes or until crisp. remove with a slotted spoon and drain on a paper-towel lined plate.
3 add onion to pot and cook for about 4 minutes, stirring occasionally, or until golden brown. if you did not make the bacon, drizzle the pan with olive oil before adding the onion. add garlic and cook for 1 minute. add flour and stir constantly for 2 minutes.
4 whisk in chicken broth. add potatoes, thyme, milk (regular milk at this time), and pureed corn. bring to a boil. reduce heat to medium-low and simmer for about 10 minutes or until potatoes are tender. using a potato masher, press down on the potatoes 4 to 5 times. stir in cooked bacon.
5 in a food processor, pulse the remaining 2 cans of corn for about 3-5 seconds, depending on the consistency that you like. add the rest of the corn and heavy cream and cook an additional 5 minutes. stir in salt and pepper. ladle chowder into bowls. top each serving with a little cheddar cheese.
Total Time: 3 hrs 15 mins
Preparation Time: 3 hrs 5 mins
Cook Time: 10 mins
Ingredients
Servings: 4
2 lbs skinless chicken pieces (for stove top grilling, i used thighs which were first pounded to 1/4-inch thickness)
lemon wedge
fresh rosemary sprig, for garnish
4 tablespoons olive oil
3 garlic cloves, peeled and minced
1 lemon, juice of
3 teaspoons brown sugar
3 sprigs fresh rosemary, chopped (fresh from our garden!)
heaping 1/4 teaspoon ground cumin (don't add too much or the cumin will easily overpower the other flavors.)
1/2 teaspoon cayenne powder
salt
fresh ground black pepper
Recipe
1 tip: i first rubbed the rosemary leaves in a pestle and mortar to release the oil and flavor. in a large non-reactive bowl (i used a gallon size "ziploc" bag instead), combine the marinade ingredients. add the chicken pieces to the marinade and stir to coat them on all sides.
2 note: if you choose to cook the chicken on an outdoor grill, you don't have to pound the pieces first unless you want. alternatively, the chicken pieces can be cut smaller and threaded on skewers to make shish kabobs.
3 cover well and refrigerate for a *minimum* of 3 hours. i marinated the chicken for a solid 6 hours but overnight will work, too. turn the chicken pieces occasionally.
4 to outdoor grill: place the chicken parts on the grill. grill over hot charcoals for 10-15 minutes, turning frequently and basting with the marinade.
5 to stove top grill: heat the pan on medium-high heat. place the chicken on the grill pan and cook on each side about five minutes or until chicken is no longer pink in the middle.
6 transfer to a platter and garnish with lemon wedges and fresh sprigs of rosemary.
7 prep time includes 3 hours required (minimum) for marinating the chicken.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 4
3 1/2 lbs chicken
1/4 cup olive oil
2 teaspoons coarse salt
1 teaspoon fresh ground black pepper
1 (12 ounce) can of any brand beer
1/4 teaspoon fresh rosemary, finely chopped
1/4 teaspoon fresh thyme, finely chopped
1/4 teaspoon fresh marjoram, finely chopped
Recipe
1 prepare grill.
2 rinse chicken with cool water,. pat dry. rubskin with olive oil.sprinkle salt, pepper and herbs inside & out.
3 open can of beer, pour out one ounce. add more herds to can of beer. slide chicken over can on beer .stand can on a small baking sheet. place baking sheet on grill rack. close grill and cook until juices run clear and chicken is done, about one hour. the internal temperture should be about 165 .deg f. serve 4.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 4
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon finely chopped rosemary
1 teaspoon dried thyme
1/2 teaspoon lemon zest
1/2 teaspoon fresh ground black pepper
1 roasting chicken, about 4 pounds
1 tablespoon extra virgin olive oil
12 ounces beer (room temperature)
2 sprigs fresh rosemary
1 -2 garlic clove, crushed
1 lemon, juice of
1 teaspoon dried thyme
Recipe
1 mix rub ingredients in a small bowl. lightly rub the chicken all over with the oil. season the chicken inside and out with the rub.
2 open your beer can and drink about half of it. put the rosemary, thyme, garlic, and lemon juice into the beer. make a few more holes in the top of the beer can with a can opener. shove the chicken cavity over the beer can. you can actually get special beer can chicken holders for this that make it a bit easier.
3 grill over indirect medium heat(350-450 degrees f) until juices run clear and internal temperature reaches 180 degrees f in the breast, about 1 1/4 -1 1/2 hours. let the chicken rest for about 10 minutes before removing from beer can and cutting up. enjoy!
Total Time: 1 hr 49 mins
Preparation Time: 30 mins
Cook Time: 1 hr 19 mins
Ingredients
Servings: 4
1/2 cup sweet paprika
2 tablespoons garlic powder
2 tablespoons kosher salt
1 tablespoon dried thyme
2 teaspoons cayenne pepper
2 teaspoons grn celery seeds
2 teaspoons black pepper
Recipe
1 pour out a 1/4 cup of beer.
2 add 2 bay leaves in beer can.
3 put 3 tbsp rub on chicken (all over, inside cavity, under skin).
4 poke chicken with skewer all over.
5 soak two wood hickory chunks in water for an hour.
6 poak two more holes on beer can (with can opener).
7 fill chimney 2/3 with charcoal (about 60 pieces).
8 place drip pan in middle of grill and place half of charcoal on each side. place on chunk of wood on top of each side of charcoal. place cover (vents open completely) on to start getting the smoke.
9 slide chicken over beer can.
10 place chicken over pan. make sure each wing is facing the charcoal.
11 place lid with holes facing towards front of chicken breast.
12 cook 65-85 minutes. check after an hour. put thermometer in thigh area and it should be between 170-175 degrees.
1/2 cup fresh apricots (be sure they are sulphur free) or 1/2 cup fresh nectarines (be sure they are sulphur free) or 1/4 cup dried apricot (be sure they are sulphur free)
Recipe
1 wash and pit apricots. roughly chop. chop chicken. place in blender or food processor and puree. slowly add liquid and puree until smooth. continue adding liquid until desired consistency is achieved. for toddlers, leave chunkier.
Total Time: 1 hr 20 mins
Preparation Time: 15 mins
Cook Time: 1 hr 5 mins
Ingredients
Servings: 4
1 whole chicken (4-5 lb)
1 (16 ounce) can beer (tall can)
3 tablespoons creole seasoning (tony chachere's)
1 small onion, peeled
Recipe
1 preheat oven to 475°f.
2 remove and discard neck and giblets if not already done. rinse chicken inside and out; pat dry with paper towels.
3 rub chicken with seasoning. when seasoning: loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. massage the spice mixture on the skin, under the skin, and inside the cavity.
4 place onion in the neck of the chicken.
5 empty half the beer from the can and remove the very top of the can with kitchen shears. sprinkle some of the seasoning in the beer and then place the chicken on the beer can.
6 balance the chicken on its two legs and the can like a tripod and place in a baking dish and put into preheated oven. cook for 20 minutes at 475f and then turn the over down to 425f and cook for another 45 minutes more or less based on the weight of the bird.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 boneless skinless chicken breasts, cut into 1 inch cubes
1/3 cup extra virgin olive oil
2 teaspoons garlic, minced
1/2 cup orange juice, freshly squeezed
1 tablespoon lime juice, freshly squeezed
3 tablespoons cilantro, chopped
1 large poblano chile, seeded and cut into 1 inch pieces
1 orange, cut in half
salt and pepper
Recipe
1 toss all the ingredients together (except the whole orange). marinate for 30 minute.
2 alternate the chicken and poblano chile pieces on wooden skewers ( if wooden -- soak in water for 30 minutes) season with salt and freshly ground pepper. place the skewers on a preheated grill over moderate flame and cook for 3 minutes on each side or until the chicken is cooked.
3 season once more with salt and pepper and squeeze a fresh orange over the cooked chicken kabobs.
Total Time: 8 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 8 hrs
Ingredients
Servings: 4
4 cube steaks (6 oz size)
1 (10 1/2 ounce) can cream of chicken soup
1 cup water
1 (2/3 ounce) envelope brown gravy mix
4 potatoes, quartered (peeled or not, as you desire)
Recipe
1 spray crockpot with cooking spray.
2 in a bowl, mix soups and water together.
3 put about 1/2 of the soup mixture on bottom of crockpot, add 2 steaks, put another 1/2 of the remaining soup mixture on top of steaks, add other two steaks and rest of soup mixture. arrange potatoes on top.
4 cook on low 8-10 hours or high 4-5 hours.
5 no need to brown the steaks before putting them in the crockpot.
1 in a large mixing bowl blend beer, soy sauce, 2 tbsp oil, ginger, garlic, sugar, salt and pepper. add in the chicken pieces and mix well. let the mixture stand for 1 hour and longer.
2 in a mixing bowl blend flour, cornstarch, egg and ice cold water into a thick batter. let this set for 30 minutes before using.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
3 cups fresh pineapple chunks (don't use canned)
4 green onions, chopped
2/3 cup fresh cilantro leaves, chopped
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin
1 -2 tablespoon olive oil
4 boneless skinless chicken breast halves
3/4 teaspoon cinnamon, to taste
salt & pepper, to taste
Recipe
1 chop fresh pineapple roughly and mix in a small bowl with green onions, cilantro, lemon juice, and cumin; season to taste with some salt& pepper; cover and chill (can be made 4 hours ahead).
2 heat oil in a large skillet on medium-high heat.
3 season both sides of chicken with some salt& pepper and some cinnamon to taste.
4 saute chicken in oil about 5 minutes per side or until cooked through and no longer pink inside- but still moist.
5 spoon pineapple mixture over each serving and serve immediately.
1 cut chicken into 1-inch strips. place in a saucepan and add 1/2 cup of buffalo wing sauce. stir chicken into sauce so it has been covered with the sauce.
2 bring to a boil and then turn heat down; simmer for 10 to 15 minutes, just until chicken is done. remove from the heat and take chicken out of the sauce and place chicken on a plate, cooling slightly. discard sauce in pan. shred chicken; set aside.
3 warm the tortillas. place a leaf of lettuce on each. add the shredded buffalo chicken down the center and top with the bacon and pepper strips.
4 drizzle with ranch dressing and the remaining buffalo wing sauce, to taste. wrap up in the tortilla shell and serve.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 8
3 lbs chicken parts
1 teaspoon table salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups bull's eye barbecue sauce
1/2 cup molasses
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons brown mustard
2 teaspoons onion powder
1 teaspoon garlic powder
Recipe
1 preheat grill to high. if you have a high-output grill, heat just one side. if using charcoal, prepare a hot two-level fire.
2 pat chicken pieces dry with paper towels.
3 combine salt, pepper and cayenne. sprinkle chicken with spice rub on all sides and rub in well.
4 dip a wad of paper towel in oil and rub it over the grill grate. place chicken pieces on the grill (if using a two-level grill, place chicken on cooler side). cook about 30 minutes until golden-brown.
5 in a medium saucepan, bring sauce ingredients to a boil over medium-high heat, then reduce to a simmer and cook 20 minutes.
6 move chicken pieces over to the hotter part of the grill, turning the meatier side up, and placing thicker portions of the meat facing the heat source. brush chicken with barbecue sauce. cook 20 minutes, flipping and basting with sauce every 5 minutes. place over low coals, or turn gas burner down to medium-low and cook 5 more minutes. breast meat should be 165°f and thigh meat 175°f.
Total Time: 27 mins
Preparation Time: 25 mins
Cook Time: 2 mins
Ingredients
Servings: 4
4 large russet potatoes, peeled, cooked cut into chunks
3 tablespoons butter (can use more or less)
2 1/2 cups half-and-half or 2 1/2 cups milk, divided
1/4 cup butter
salt and pepper
1 medium onion, chopped
1 tablespoon fresh minced garlic
1/4 cup flour
1 tablespoon dijon mustard
2 teaspoons lemon juice (can use more)
1/2-1 teaspoon dried thyme
2 cups cubed cooked turkey or 2 cups chicken
1 1/2 cups frozen mixed vegetables
1/4 cup grated parmesan cheese
Recipe
1 drain and mash the potatoes with 1/2 cup half and half or milk, 3 tbsp butter and salt and pepper (can add in a few tablespoons grated parmesan cheese or 1/3 cup grated cheddar cheese if desired to the mashed potatoes to kick them up a notch!).
2 meanwhile, in a heavy bottom saucepan, melt remaining butter over medium heat.
3 cook the onion and garlic in 1/4 cup butter until softened (about 5 minutes).
4 add in flour; cook, stirring 1 minute.
5 gradually whisk in 2 cups half and half cream, salt and pepper, mustard, lemon juice and thyme; cook, whisking often (about 10 minutes) or until thickened.
6 add cubed cooked turkey and veggies; cook 5 minutes, or until veggies are tender.
7 pour into a greased 8-inch square baking dish.
8 spread potatoes over top; sprinkle with parmesan cheese.
Total Time: 2 hrs 15 mins
Preparation Time: 45 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 8
1 (4 lb) frying chickens
1/4 cup olive oil
1/4 cup butter
1/2 cup flour
1 1/4 lbs kielbasa or 1 1/4 lbs smoked sausage, sliced about 1/2 inch thick
1/2 lb baked ham, cut in 1/2 inch cubes
2 cups onions, chopped
1/2 cup bell pepper, chopped
2 tablespoons finely minced garlic
3 teaspoons salt
1 teaspoon pepper
1/8 teaspoon cayenne
1 1/4 teaspoons dried thyme
3 bay leaves
3 tablespoons file powder
Recipe
1 put the chicken in a pot and add enough water just to cover. boil just until done.
2 remove the chicken from the pot, reserving the liquid. when the chicken cools enough to handle, remove the skin, take the meat off the bones and cut into bite sized pieces. set aside.
3 melt the butter and oil in a large pot over medium high heat, then add the flour. cook, stirring constantly, until it is a medium brown, lowering the heat to avoid burning, if necessary.
4 add the sausage, ham, onions, bell pepper, and garlic. cook over low heat for 10 minutes.
5 add about 2 cups of the reserved chicken broth, the chicken, and all seasonings except the file powder. stir in the rest of the reserved chicken broth.
6 bring to a boil, then simmer for one hour, uncovered.
7 remove from the heat, stir in the file powder, then let stand for 5 minutes.
Total Time: 6 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 6 hrs
Ingredients
Servings: 2
3 chicken breasts (bone-in)
1 1/2 teaspoons salt
1 onion, chopped
1 celery rib, chopped
1 (15 ounce) whole berry cranberry sauce
3 ounces orange juice
1 teaspoon dry mustard
1/2 teaspoon cinnamon
2 teaspoons lemon juice
2 tablespoons honey
2 tablespoons brown sugar
3 tablespoons chili sauce or 3 tablespoons barbecue sauce
1 orange, sliced
1 tablespoon cornstarch
3 tablespoons cold water
Recipe
1 rub salt onto chicken breasts and place in bottom of crock pot.
2 in a medium bowl place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. stir and pour over chicken breasts.
3 place lid on crock pot and top with kitchen towel using instructions in description above. (my crock pot is only 3 months old and i still do this.) turn crock pot on high and allow to cook 1 hour. turn on low for 3 or 4 hours. note: i have tried leaving crock pot on high the entire time and this dish was done in 3 1/2 hours.
4 lift lid and quickly place orange slices over chicken without stirring. cook an additional hour.
5 combine cornstarch and cold water. add last 10 minutes of cooking time for thickening purposes.
1 tablespoon montreal chicken seasoning (a mixture of course salt, course ground pepper and garlic granules)
prepared stuffing, your favorite
1 tablespoon olive oil
Recipe
1 at least one night or up to two nights before cooking, season turkey inside and out with salt, garlic powder and poultry seasoning.
2 place in a plastic bag and refrigerate until day of cooking. this ensures that the bird is seasoned all the way through, like brining does, only better.
3 on turkey day, stuff turkey with your favorite stuffing recipe. tie legs together and fold wings back behind themselves.
4 pat turkey dry, and rub olive oil all over bird. sprinkle skin with montreal grill seasoning.
5 open up a large paper bag so the opening is facing you, and rub the inside bottom of the bag with a generous coating of butter.
6 turn bag over so butter is on top, and place bag in a pan on a rack.
7 cut a piece of aluminum foil to line the bottom of the bag. crinkle it ip then spread it flat and spray with cooking spray to keep bird from sticking.
8 place turkey into the bag, fold opening of bag closed and staple shut.
9 place turkey into a cold oven. (do not preheat!).
10 turn the heat to 500 degrees. and roast for exactly one hour.
11 tuen heat down to 400 degrees, toast one hour longer.
12 turn heat down to 300 degrees and roast one additional hour.
13 remove turkey from oven. total cooking time is 3 hours regardless of the size of the turkey.
14 the bag will look and smell charred, but the butter keeps the bag from burning and the bird will be perfect.
15 tear away paper bag in pieces and let turkey rest for at least 20 minutes before carving. but the longer rest, the better.
Total Time: 1 hr
Preparation Time: 25 mins
Cook Time: 35 mins
Ingredients
Servings: 4
2 lbs fresh chicken thighs
seasoning salt (can use salt)
fresh ground black pepper
3 -6 tablespoons oil (or as needed)
1 -2 tablespoon fresh minced garlic
1 onion (sliced or coarsley chopped)
1 small green bell pepper, seeded and finely chopped (optional)
1/4-1/3 cup french's yellow mustard
1/4 cup ketchup
1/3 cup cider vinegar
1 tablespoon liquid smoke
1/3 cup dark brown sugar
1 tablespoon chili powder (or to taste)
1 pinch cayenne pepper (optional or adjust to suit heat level)
fresh ground black pepper (to taste)
1/4 teaspoon seasoning salt (optional or to taste) or 1/4 teaspoon salt (optional or to taste)
Recipe
1 grease a large casserole dish.
2 sprinkle the onion slices and green pepper (if using) on the bottom of the baking dish.
3 season the chicken with salt and pepper, then brown in oil on both sides.
4 place into the casserole dish on top of the onion slices.
5 in a bowl whisk together the mustard, ketchup, cider vinegar, liquid smoke, brown sugar, chili powder, fresh garlic, cayenne (if using) and black pepper; mix well to combine, then season sauce with 1/4 teaspoon salt if desired.
6 pour over the browned chicken thighs.
7 using hands turn the chicken to coat well in the sauce.
8 bake at 350 degrees f for about 40 minutes or until the chicken is completely cooked through and tender.
Total Time: 1 hr 59 mins
Preparation Time: 1 hr 19 mins
Cook Time: 40 mins
Ingredients
Servings: 4
1 whole chicken
2 (12 fluid ounce) bottles tsingtao beer
1/4 cup soy sauce
1 tablespoon ginger, finely minced
1 tablespoon garlic, finely minced
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup flour
1/2 cup cornstarch
1 egg
yellow food coloring
cold water
oil
Recipe
1 cut up the chicken into 10 pieces and set aside.
2 in a large mixing bowl blend beer, soy sauce, 2 tbsp oil, ginger, garlic, sugar, salt and pepper. add in the chicken pieces and mix well. let the mixture stand for 1 hour and longer.
3 in a mixing bowl blend flour, cornstarch, egg, food color and ice cold water into a thick batter. let this set for 30 minutes before using.
4 pour the batter over the marinade chicken pieces and blend well.
5 in a deep fryer fill with oil and when the temperature is at 350? add in small amount of battered chicken pieces and fried to a golden brown. when the chicken is done remove and drain onto paper towel.
Total Time: 12 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 12 hrs
Ingredients
1 turkey carcass, including skin
2 large yellow onions, with onion skin
1 head garlic, cut in half across the head
2 bay leaves
1 tablespoon chicken base
1 celery heart (the center of a bunch, with lots of green leaves)
1 teaspoon fresh ground black pepper
1 teaspoon salt, to taste
1 lb sauteed turkey gizzard (optional)
cold water
Recipe
1 preheat oven to 350.
2 break up the carcass and place it in a large stock pot with all ingredients.
3 cover with cold water.
4 put pot in oven,turn the temperature down to 200.
5 leave in oven at least 8 hours, the longer the better, up to 24 hours.
6 remove from oven.
7 strain through colandar removing all ingredients leaving stock.
8 (i save the gizzards to put in turkey stuffing and gravy) use stock for making gravy, as liquid in stuffing or making delicious turkey pine nut soup.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 8
1 roasting chicken
1 yellow onion (finely chopped)
2 stalks celery (finely chopped)
1 (8 ounce) bag long grain rice
7 -10 chicken bouillon cubes
1/4 teaspoon salt and pepper
2/3 cup mojo spice, its a carribean seasoning your can find in any culture store
1/2 tablespoon cumin
1 cup greek salad dressing
Recipe
1 boil whole chicken in a pan with water, while boiling chop onions and celery.
2 after you be bone the chicken keep 3/4 of the original chicked juice, to that add your bouillon cubes(if you like for it to be more soupy keep all the juice).
3 then add 3/4 of the bag of rice.
4 add onion and celery.
5 bring to boil until rice is cooked, season to taste and enjoy.
12-16 lb turkey, thawed (try to find a fresh, never frozen turkey if possible)
10 cups water
2 1/2 cups kosher salt
5 garlic cloves, quartered
1/4 cup allspice berry
1 tablespoon whole cloves
2 onions, quartered
2 (22 ounce) bottles of brown ale such as rogue hazelnut ale (about 5 1/2 cups)
2 cups ice
3 celery ribs, cut in half
1/4 cup olive oil
1 teaspoon salt
2 cups chicken broth, plus 4-6 cups water if needed
Recipe
1 •in a large pot, add the water, salt, garlic, allspice, cloves, and one of the onions. bring to just barely boiling and remove from heat, stiring occasionally to dissolve the salt. add the ice, the the beer.
2 •rinse the thawed turkey.
3 •place turkey in the oven bags. remove as much air as possible and seal tightly, and place in a roasting pan in the refrigerator.
4 •brine for 16-18 hours rotating the turkey every 6-8 hours to insure an even brine.
5 •remove the turkey from the brine and rinse well, inside and out.
6 •place turkey on a roasting rack inside a roasting pan in the fridge, uncovered, for 12-18 hours to dry the skin.
7 •preheat your oven to 400.
8 •truss your turkey if desired.
9 •brush your entire turkey with olive oil, sprinkle with salt.
10 •stuff the other quartered onion, and the celery stalks inside the cavity of the bird.
11 •place the turkey on a roasting rack inside a roasting pan. add the broth to the bottom of the roasting pan. if the pan starts to dry out during the cooking, add the additional water to the bottom of the roasting pan. do not allow the broth/water in the roasting pan to touch the turkey.
12 •cook until your turkey reachs about 160 degrees (it will continue to cook once out of the oven to meet the 165 degree temperature). allow to rest for 10 minutes before carving.
1 preheat oven to 300°f coat a large baking dish or dutch oven with cooking spray.
2 rinse chiles; spread out on a baking sheet. toast in the oven until darkened and fragrant, 2 to 4 minutes per side. let cool, then break each chile into several pieces.
3 puree half the toasted chiles with 1 cup broth in a blender until only tiny pieces of chile are visible. pour into the prepared baking dish.
4 puree the remaining chiles with the remaining 1 cup broth, onion, garlic, vinegar, oregano and salt until smooth. pour into the baking dish and stir together with the rest of the sauce. add chicken; stir to coat.
5 bake until the chicken is tender and the sauce is thick, about 1 1/2 hours.
1 cup chopped pineapple (fresh preferred, but canned can be used)
2 green onions, both green and parts chopped
Recipe
1 bring the chicken stock to a boil in saucepan with a tight-fitting lid. stir in the rice, 1 teaspoon of the cumin, and 1 teaspoon of the paprika. return to a boil, then cover and cook over very low heat until tender, about 18 minutes.
2 heat a large skillet over medium-high heat with 2 tablespoons of the olive oil. in a small dish, combine the remaining cumin and paprika, the cayenne, and the lime and orange zests. season the lamb with salt and pepper and toss the medallions with the spice mixture to coat them. cook the medallions in 2 batches, cooking for 2 minutes on each side. add another 2 tablespoons of the olive oil before adding the second batch to the pan. keep cooked lamb covered with foil to keep warm.
3 preheat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of olive oil. while the skillet is heating, season the shrimp with salt and pepper. add them to the hot skillet and cook just until they are pink and cooked through, 4-5 minutes. add the lime and orange juices, hot sauce, and chopped cilantro to the pan. toss to combine, then remove from the heat.
4 fluff the rice with a fork, then stir in the pineapple and green onions.
5 spoon a mound of rich onto each plate and arrange 5 medallions beside the rice. spoon the shrimp and a little sauce onto the medallions.
2 heat medium pot with tight fitting lid over medium high heat. add oil and bacon and brown bacon. add onions and peppers and saute 5 minutes. bring broth to a boil. add rice. cover the pot and reduce heat to simmer. cook 15 to 18 minutes, until rice is tender.
3 for lamb, cut 4 slits into each loin and nest garlic and bay into meat. place meat on nonstick baking sheet. combine the spices. coat meat with oil. rub spices over the lamb tenderloins and place in oven. roast meat 25 minutes. remove from oven. let juices redistribute, then slice and serve with soffrito rice.
