Saturday, February 10, 2018

Sunday Dinner February 11, 2018

Mixed Greens with Caramelized 
Onions & Peppers
6 Servings

3 pounds mixed greens, turnip, mustard, kale, collards, etc.
1 tablespoon grapeseed oil
1 large onion, sliced
1 large red bell pepper, sliced
1 large orange bell pepper, sliced
1 large carrot grated
4 large garlic cloves, sliced
1 teaspoon salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon black pepper
1 teaspoon liquid smoke
2 tablespoons of red wine vinegar
Juice of 1 large Valencia oranges
1 cup water

Wash the greens thoroughly.  Cut off any stems that extends beyond the leaves then cut the greens and stems that are still affixed to the leaves into bite size pieces and set them aside.
Heat a large pot or wok on medium, add the onions and sauté until onions are caramel in color.  Add the peppers, grated carrots and sliced garlic and continue sautéing another 3 minutes
Add greens, seasoning, liquid smoke, vinegar, orange juice and water mix thoroughly. Taste the liquid for flavor and adjust the seasoning if needed.
Cover, reduce heat to low and cook approximately 30 minutes or until greens are tender. 

 Oven Fried Deep South Pork Chops
6 Servings
Note: This is the traditional Deep South fried pork chop recipe.  We’re just going to make it a little healthier by not submerging it in all that oil!  And tastier by adding garlic and homemade Cajun seasoning
6 bone-in pork chops ½ inch thick
1 teaspoon sea salt
2 teaspoons granulated garlic - divided
2 teaspoons granulated onion – divided
3 large eggs
1 tablespoon cold water
1 ½ cups of all purpose flour - divided
½ cup of cornmeal
1 teaspoon Cajun seasoning
Please Note:  If you are using a commercial Cajun seasoning, it already contains salt or some form of sodium so do not use any additional salt.
Rinse pork chops and season both sides lightly with, sea salt, granulated garlic and granulated onion, set aside for an hour.
Preheat Oven to 325 Degrees F.
Line a sheet pan with parchment paper or lightly coat the pan with oil.
Select 3 bowls/containers large enough to hold a single chop and ingredients.
1.    Place ½ cup of flour in 1st bowl.
2.    In the 2nd bowl, whisk together the eggs and cold water
3.    In the 3rd bowl, mix 1 teaspoon each of the following: granulated garlic, granulated onion and Cajun seasoning with 1 cup of flour and the cornmeal.
From the 1st bowl, coat a chop with flour; shake off any excess so that the chop is lightly dusted with flour.
Dip the lightly dusted chop into the 2nd bowl with the egg wash, shake off the excess.
Press the pork chop firmly into the seasoned mixture in the 3rd bowl, making sure it’s thoroughly coated. Shake off any excess and then place it on the prepared sheet pan.  
Continue this process with all the chops, making sure they are not touching so that the heat can freely circulate around the chops to produce a brown crunchy coating.
Let chops cook uncovered 40 minutes or use a meat thermometer and cook until the internal temperature reaches 160 degrees F [which takes 35 – 40 minutes].
Don't overcook the chops or pierce them with a fork. Remove chops from pan with tongs and let them rest 6 minutes before serving.

  Grilled Mango with Strawberry Sauce

6 servings
5 ripe mangoes
Juice of 1 orange
2 cups organic strawberries
½ lime, juiced
1 tablespoon agave [optional]

Peel mangoes using a vegetable peeler not a knife.
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.
Toss grilled mangoes in sauce and serve.

Note: This same strawberry sauce can be served on/with any fruit, chicken, fish, beef or lamb.  And the berries can be any berry.

Cuban Black Beans and Rice 8 Servings
1/2 cup dried black beans
4 cups water
2 large bay leaf
2 teaspoons granulated garlic

2 teaspoons granulated onion
2 tablespoons olive oil
1 large red onion, diced
1 large green bell pepper, diced
4 large garlic gloves, diced
2 cups brown rice
2 teaspoons sea salt
1 tablespoon cumin
1 small bunch cilantro, coarsely chopped

Sort and rinse black beans add them to  medium pot along with water bay leaves, granulated garlic and granulated onion.  Cook until beans are tender, stirring occasionally.
When beans are tender, heat a larger pot on medium heat add the olive oil, red onion, bell pepper and chopped garlic. Saute until onions are slightly brown.
Add the rice and saute rice and vegetables about 1 minute.
Add beans along with the water they were cooked in; to the rice and vegetable mixture. Add water if necessary to cover the beans by at least 1 inch of liquid. 
Add salt, cumin and 1/2 of the cilantro and mix thoroughly. Taste liquid for flavor and adjust seasoning as needed. 
Bring the pot up to a boil and cover. Reduce heat to the lowest setting and let mixture cook 45 minutes or until rice is tender and all liquid is absorbed.
When rice is done, mix in the remaining cilantro cover and let rice sit another 8 minutes before serving.

Saturday, February 3, 2018

Super Bowl LII February 4, 2018

On the Menu

Buffalo Turkey Meatballs
24 Meatballs
1 tablespoon vegetable oil
2 tablespoons olive oil
¼ cup Frank’s Red Hot Sauce
1 pound ground turkey
½ celery stalk, minced
¾ cup bread crumbs
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion

Preheat the oven to 450°F.
Drizzle the vegetable oil into baking sheet and use your hand to evenly coat the entire surface. Set aside.
Combine the olive oil and hot sauce in a small bowl whisking until fully incorporated.
Combine the hot sauce mixture, ground turkey, celery, bread crumbs, and seasonings in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, ¾ inch balls, making sure to pack the meat firmly.
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving. 

Oven Crisp Chicken Wings
4 – 6 Servings
3 lbs chicken wings  1+ teaspoon salt ½+ teaspoon black pepper 1 tablespoon granulated garlic  1 tablespoon granulated onion 
1 cup flour – All purpose
1 teaspoon baking powder
1 tablespoon paprika
¼ teaspoon cayenne pepper
¼ cup grapeseed oil – optional  
  • Preheat oven 450 degrees
  • Line 2 sheet pans (cookie sheets) with parchment paper or lightly rub pan with oil to prevent sticking.
Note:  Read instructions carefully, seasonings will be divided between the wings and the coating. 
Wash wings, cut into drumettes and flats save tips for chicken broth. 
Pat pieces dry with paper towels.  Season wings with salt, pepper, granulated garlic and onion. Refrigerate and let chicken marinate in the seasoning at least 3 hours or over night.
In a bowl, combine the flour, baking powder, paprika, cayenne pepper, 1 teaspoon salt,1/2 teaspoon pepper, 2 teaspoons garlic and 1 teaspoon onion.
Coat wings with the seasoned flour and knock off any excess flour.
Arrange chicken on sheet pans, leaving space between each piece.
Bake uncovered 20 minutes, turn and continue baking until golden brown approximately 10 minutes longer.
Louisiana Crab Cakes
6 Cakes
or 12 mini cakes

1 lb crabmeat
¼ cup green onions, chopped, fine
3 garlic cloves, chopped, fine
½ red pepper, chopped, fine
¼ cup parsley, chopped, fine
1 teaspoon dried thyme or 2 teaspoons fresh, chopped, fine
1 tablespoon Cajun Spice Mix [recipe to follow]
¼ teaspoon Tabasco or other hot sauce
¼ teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
¼ cup tomato puree or sauce
1 cup panko bread crumbs
1 teaspoon sea salt
¼ teaspoon black pepper
Finely ground cornmeal or flour
2 – 3 tablespoons grapeseed oil for frying [for all 6 cakes]

With the exception of the cornmeal or flour and vegetable oil, mix all ingredients until everything is thoroughly combined.
Shape into patties and lightly coat each patty with cornmeal or flour then refrigerate for a minimum of 1 hour or overnight.
Pour 2 – 3 tablespoons of oil in a non stick skillet and heat to medium high.
Once oil is hot fry the cakes in batches 3 – 5 minutes on each side or until golden brown on each side.

 Salmon Pate Tea Sandwich
4 – 6 Servings
Note Tuna can also be used. 
1 can salmon (7 ounce)
¼ cup red onion chopped, fine
¼ cup celery, chopped, fine
¼ cup dill, chopped, fine
¼ cup cucumber, chopped, fine
¼ teaspoon salt
½ teaspoon black pepper
¼ cup mayonnaise
16 slices white/wheat bread
¼ cup unsalted butter, room temperature

  • Allow 4 – 6 cut sandwich servings per person.
  • Select the best quality white or wheat bread.
  • Freeze the bread before cutting.
  • Always use unsalted butter
  • Bread slices should be lightly buttered, no matter what filling you are using.
  • Cut crusts off the bread with a long, sharp knife after the sandwiches are filled.
  • Cut sandwiches in half on the diagonal then into fourths.
Drain salmon, remove any bones and skin.  Place salmon in a bowl, and mash with a fork.  Add all the remaining ingredients mix thoroughly then refrigerate while preparing the bread.
Spread butter lightly on one side of each slice of bread, then spread a thin layer of the salmon pate on 8 slices of bread. Top with the remaining 8 slices of bread, buttered side down.
Cut the crusts off the bread with a long sharp knife.
Cut sandwiches in half on the diagonal then again into fourths.

Note: If making sandwiches ahead of time, cover them loosely with a sheet of wax paper and then place a damp towel over the wax paper.

 Baked Mac & Cheese Hor d'oeuvres
96 Servings

1 pound box elbow macaroni
4 quarts water
1 bay leaf
1  teaspoon sea salt
1 tablespoon paprika
1 teaspoon basil
2 eggs, at room temperature
2 cups milk, at room temperature
2 ½ cups (10 oz) grated pepper jack cheese
4 ½ cups (1 1/4 lbs.) grated Extra Sharp NY or WI Extra Sharp cheddar cheese

Heat oven to 350 degrees Spray 3 Mini muffin pans with oil
Spray 3 cookie sheet with oil

Bake on a Cookie Sheet
To cook macaroni to al dente:  In a large pot, pour in 4 quarts of water add the bay leaf and bring to a rapid boil.
Add macaroni, stir it and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box approximately 6 minutes.  Meanwhile in a medium bowl, whisk together eggs and milk until thoroughly combined.
When pasta is done, drain and remove bay leaf, return macaroni to pot and mix in salt, paprika and oregano.
Add the room temperature egg and milk mixture to the drained, hot macaroni then stir in the cheese.  Mix until well combined, mixture should be slightly moist, not swimming in milk.
Transfer mixture to mini muffin tins or using a 1 ounce ice cream scoop, place 24 scoops on each cookie sheet. Note: use 1 1/4 cups of milk if you're baking on a cookie sheet. 
Bake uncovered until cheese melts and the top is lightly browned, about 25 minutes.
Let cool slightly and remove with a spatula.
Serve hot. 
6 Servings

2 cups cooked chick peas, drained
¼ cup oat bran
½ teaspoon baking powder
½ small onion, coarsely chopped
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 teaspoon, jalapeno peppers, chopped
½ teaspoon crushed red chili peppers
1 handful fresh cilantro leaves coarsely chopped
½ teaspoon sea salt
1 – 2 tablespoons vegetable oil, for frying

With the exception of the oil, place all items in a food processor and pulse until combined 3 minutes.  Taste for season and add salt and pepper if needed.
Transfer to a bowl and refrigerate for 15 – 30 minutes.
Roll the falafel mixture into 6 balls (if mixture is too moist, add more oat bran 1 tablespoon at a time) then. Carefully flatten into patties. 
Heat a large fry pan on medium heat, add the oil and let it get hot.
Gently place the patties in the hot oil and let them fry until golden brown about five minutes, before turning.
Let the second side cook another 6 – 8 minutes before removing from the pan.   Remove the falafels and place them on a platter lined with paper towels to absorb any excess oil.

Note:  These falafels taste fantastic with slices of fresh mango and avocados.
½ lemon juiced ~ 2 tablespoons
¼ - ½ teaspoon sea salt
1 tablespoon minced garlic
1 teaspoon minced jalapeno peppers
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 – 2 tablespoons olive oil

Place all ingredients in a food processor and blend until smooth and creamy. 
Taste for flavor and adjust salt and pepper if needed. 
2 tablespoons of oil will produce a lighter and creamier blend.
 Pico de Gallo – Vegan
6 Servings
3 Roma tomatoes, diced
¼ red onion, minced
3 tablespoons chopped fresh cilantro
¼ jalapeno pepper, seeded and minced ¼ - ½ chipotle pepper in adobo sauce, minced
½ lime, juiced
1 clove garlic, minced
¼ teaspoon granulated garlic
¼ teaspoon ground cumin
½ teaspoon sea salt
freshly ground black pepper to taste

Stir the tomatoes, onion, cilantro, jalapeno pepper,chipotle, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving. 
  Loaded Guacamole – Vegan
6 Servings

2 avocados, fairly soft, peeled and pit removed
1 tablespoon lime juice
¼ teaspoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cumin, ground
¼ teaspoon granulated garlic
½ red onion, minced
1 jalapeno pepper, minced
2 tablespoons chopped cilantro
1 Roma tomato, diced

In a medium bowl, mash avocado and mix with lime juice and vinegar.
Stir in the salt, pepper, cumin, and granulated garlic .
Mix in red onion, jalapeno pepper, cilantro, and chopped tomato.
To prevent guacamole from oxidizing (turning dark) - wipe a piece of cling wrap lightly with oil and spread it directly on the surface of the guacamole after it's put in the container, then put the top on. This will keep guacamole green for days. 

Melon Salad
8 – 12 Servings
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers - Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.
Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.

Saturday, January 27, 2018

Sunday Dinner January 28, 2018

On the Menu

 Chicken Fajitas
6 Servings
3 chicken breast boneless & skinless
2 tablespoons grapeseed oil – divided
1 teaspoon sea salt - divided
1 teaspoon black pepper - divided
2 teaspoons granulated garlic - divided
1 orange, juiced
1 lime, juiced
2 teaspoons ground cumin
1 large Red Bell Peppers, julienne
1 large green/orange Bell Peppers, julienne
1 large yellow bell pepper, julienne
1 large red Onion, julienne           
2 teaspoons granulated onion
2 teaspoon smoked paprika
1 teaspoon oregano
Cut breast into strips and season with salt, pepper and garlic and sit aside while prepping other ingredients.
In a large sauce pan, heat 1 tablespoon grapeseed oil add the seasoned chicken and saute until strips are slightly brown.
Add the orange juice and lime juice, mix thoroughly reduce the hit to medium low, cover and simmer 15 minutes, stirring occasionally.
In a separate sauce pan, heat the other tablespoon of grapeseed oil, add the ground cumin and saute until the aroma is released.
Add the peppers, onions ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon granulated garlic, the granulated onion, paprika and oregano mix thoroughly and saute until peppers are wilted.
Uncover the chicken and stir the fajita mix in with the chicken, saute another 6 minutes.
Serve hot.
Sautéed Okra and Tomatoes
4 servings
1 pound fresh okra
2 tablespoons olive oil
1 medium onion, sliced thin
1 jalapeno pepper, sliced
1 clove garlic, sliced thin
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
freshly ground black pepper
2 tomatoes, diced
Trim the tips from the okra and slice approximately ½ inch thick.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and jalapeno pepper and sauté until onions are translucent. Add the garlic and continue cooking until fragrant, 1 minute longer.
Add the okra, salt, granulated garlic,  granulated onion and black pepper to the pan and sauté, stirring frequently, until slightly tender. Add the tomatoes and continue cooking just long enough for the tomatoes to soften. Serve immediately.
 Jollof Rice
8 Servings
2 cups brown long grain basmati rice
4 large tomatoes, quartered
1 small scotch bonnet pepper, seeded
3 tablespoons olive oil
1 large red bell pepper, sliced
1 medium onion, sliced
1 large carrot diced
6 garlic cloves, sliced
½ inch piece ginger, coarsely chopped
5 sprigs of fresh thyme
2 tablespoons jollof seasoning – Recipe to follow
3 tablespoons tomato paste
3 cups water
2 large bay leaves
½ cup green peas
2 teaspoons sea salt
Boiling water
¼ cup cilantro, chopped for garnish

Using a fine mesh strainer, rinse rice several times then soak it in a bowl approximately 10 minutes. While rice is soaking, place the tomatoes and scotch bonnet chili pepper in a blender and puree. Heat the olive oil in a pot, add the bell peppers, onions, carrots, garlic and ginger and sauté until onions are tender.  Add the thyme sprigs, jollof seasoning and sauté another few seconds.  Add the tomato paste and continue sautéing until everything is combined. Pour in the pureed tomatoes and pepper, 3 cups of water, bay leaves and green peas bring the mixture up to a boil.  Add the rice and salt and mix until all ingredients are thoroughly combined. Make sure there is at least 1½ inches of water covering the rice, if not add the boiling water that’s sitting aside. Bring the rice pot to a boil, reduce heat to the lowest setting, cover the pot with foil and then put on the lid.  Allow rice to cook, covered and undisturbed for 45 minutes.  After the cooking time is over, open pot to check if rice is done.  If additional cooking time is required, continue cooking until rice is done. Add boiling water if needed, ½ cup at a time.  When rice is done, add the chopped cilantro and gently fold/mix it into the rice by gently turning the rice from the bottom of the pot to the top using a rubber spatula. This is a good time to remove bay leaves and thyme sprigs.

 Jollof Seasoning – An African Blend
6 ½ oz
2 tablespoons granulated garlic
2 tablespoons ground cinnamon
2 tablespoons smoked paprika
1½ tablespoons ground ginger
1 tablespoon dried thyme                                               
1 tablespoon ground nutmeg
1 tablespoon ground coriander
2 - 3 teaspoons dried chili flakes
¼ teaspoon ground black pepper

Mix all ingredients in a bowl or blender. Transfer to an air-tight container and store in a cool dark place up to 9 months or in the freezer for 2 years. 

 Angelique’s Maggie's Farm Salad
4 – 6 Servings
1 bunch kale or collards chopped
½ yellow bell pepper, sliced thin
1 scallion cut on the bias
1 cucumber, sliced, thin
1 carrot, grated 
¼ cup dried cranberries
¼ cup walnut pieces
   For the dressing
½ cup olive oil
¼ cup freshly squeezed orange juice
1 lemon, juiced
2 tablespoons stone ground mustard
1 – 2 garlic cloves
2 – 3 teaspoons ground cumin

Toss all dressing ingredients in a blender and process until smooth and creamy.
Place vegetables in a large bowl and toss with ½ of the dressing. 
Refrigerate and let salad marinate at least 1 hour before serving.  
Use remaining dressing to pour over each serving if needed. 
Dressing can be stored in an airtight container up to 3 weeks.