Saturday, January 28, 2017

Sunday Dinner January 29, 2017

On the Menu

4 Servings

Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.

Ingredients
4 – 6 ounce b/s1 chicken breast  
For the marinade:
1 lime, juiced
1 orange, juiced
½ cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon granulated onion powder
¼ teaspoon crushed red chili peppers

Method
Place chicken breasts in a shallow baking pan, or zip lock bag.
In a blender puree the marinade ingredients, or in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder and chili peppers.
Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or overnight.
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and reserve marinade for basting.
Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.
Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired.
Cook until the internal temperature reaches 165 degrees and remove from the grill.
If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  
Allow grilled chicken to rest on a platter for 10 minutes before serving.
This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

1 boneless/skinless
 
4 Servings
Ingredients
1 cup brown basmati rice
1 teaspoon sesame seed oil
1 tablespoon grape seed oil
½ teaspoon black mustard seeds
1 teaspoon black lentils
1 teaspoon yellow split peas/lentils
1 red chili pepper, dried
1 green chili pepper, dried
1 teaspoon onion powder
1 teaspoon ginger, minced
¼ teaspoon turmeric, ground
2 bay leaves
2 tablespoons carrots, grated
1 lemon,  juiced
½ teaspoon sea salt
¼ cup cashews, chopped

Method 
Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it in a plate, mix a teaspoon of sesame seed oil to it, so that the grains will not stick together.  Set aside for later use.
Heat grape seed oil in a skillet; add mustard seeds, when seeds start to pop, add lentils, chilies and onion powder.
When yellow lentils turns slightly brown, add ginger, turmeric powder, bay leaves and carrots.
Sauté until the carrots are slightly cooked.
Squeeze lemon juice in a cup, add the salt and mix it in the rice.
Add the rice to the skillet and mix thoroughly.
Taste for flavor and add more lemon juice if desired.
Top with cashews and serve.
 

6 Servings
Ingredients
12 carrots, sliced in half lengthwise
1 red onion thinly sliced
1/2 teaspoon sea salt
1/2 teaspoon peper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/2 teaspoon oregano or any herb, dried
1/4 cup olive oil
1/2 cup fresh mint, chopped

Method
Preheat oven to 400 degrees F
Scrub carrots with a vegetable brush, cut off the ends then cut in half lengthwise.
Dry off the excess water with a paper towel then place carrots and onions in a large bowl. 
Season the carrots with salt, pepper, granulated garlic, granulated onion and oregano. Pour in the olive oil and mint. Using your hands, mix until all of the carrots are covered with oil and seasoning.
Spread contents on a cookie sheet and bake in a preheated oven 20 minutes.  
Remove from heat and serve.
 
Yields 6 Servings
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 inch fresh ginger, chopped finely
1 chipotle pepper in adobo sauce, chopped fine
2 sticks of celery, chopped
2 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoon ground black mustard seeds
1 teaspoon ground turmeric
1 tablespoon granulated garlic
3 tomatoes, chopped
1 ½ cups lentils, rinsed
4 cups of vegetable broth
1 teaspoon sea salt
1 teaspoon black pepper
1 cup of coconut milk
1 butternut squash, chopped
½ bunch kale, chopped

Method
Heat the oil in a large sauce pan and add onion, garlic, ginger, chipotle pepper and celery then saute until soft.  Add the spices and continue sautéing for 3 minutes.
Add the tomatoes and saute until all liquid is absorbed.
Add the lentils, stock and butternut squash, salt and pepper and cook over low heat 45 minutes or until squash and lentils are tender.
Add in coconut milk and kale, cook until the coconut milk loses its white color about 13 minutes.
Garnish with chopped parsley or cilantro
 

4 Servings
Ingredients
1 head red leaf lettuce
½ red bell pepper, sliced thin
3 mandarin oranges, segmented
1 orange juiced, ½ cup
½ lemon, juiced, 1 tablespoon
½ cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
¼ teaspoon crushed red chili peppers

Method
Place lettuce, pepper and orange segments in a medium bowl.
Whisk together the orange and lemon juice, olive oil, salt, garlic and chili peppers.
Pour over salad just prior to serving. 
 
1½ gallons
Ingredients
1½  gallons water
2 cups hibiscus flowers 
3 or 4 star anise
1 tablespoon allspice berries
½  teaspoon whole cloves
3 - 4 (4") cinnamon sticks 
¼  cup ginger pieces, dried or ½ cup freshly grated ginger root
1 large orange, zest and juice
2 - 2 ½ cups sugar

Method
With the exception of the sugar, place all ingredients in a large pot and bring it to a boil.  Reduce the heat to medium low and let pot simmer partially covered for 15 minutes.
Remove pot from the heat cover completely and let tea steep for 1 hour.
Strain punch into another pot and discard the ingredients.  Strain punch again and add 2 cups of sugar.  Taste for sweetness add the additional ½ cup if needed.
Let punch cool then transfer to a punch bowl and refrigerate until cold.

 
 
 

Saturday, January 21, 2017

Sunday Dinner January 22, 2017

On the Menu


 8 Servings
Ingredients
3 lbs ground turkey
2 tablespoons Worcestershire sauce
2 ½ teaspoons salt - Divided
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon rosemary, ground
1 tablespoon grapeseed oil
1 medium onion, chopped
1 bell pepper, chopped
1 tablespoon garlic, minced
1 large carrot, grated 
3 stalks scallions, sliced
½ cup fresh parsley, chopped
4 ounces tomato sauce - divided
Method Note:Ground turkey is very bland and requires a lot of seasoning, that is why we are going to season it and let it sit overnight.
Preheat oven 350 degrees
Place turkeys in a large bowl add the Worcestershire sauce and mix thoroughly by hand.
Add 2 teaspoons of salt and all of the dry seasonings and mix thoroughly.
Cover with plastic wrap, refrigerate and let mixture marinate overnight.
In a small sauce pan, heat the oil and add the onions, peppers, garlic, carrots and the remaining ½ teaspoon of salt.  Sauté until all vegetables are wilted.  Remove from heat and let vegetables cool down.
Once vegetables are cool, add them to ground turkey mixture along with the parsley, scallions and 3 tablespoons  tomato sauce.
Mix all ingredients thoroughly by hand.
Place mixture in a loaf pan, top with the remaining tomato sauce and lightly sprinkle Italian seasoning over the top.
Bake in a preheated oven uncovered 45 minutes.
Remove pan from oven and cover it tightly with aluminum foil.
Let loaf rest covered for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle. 
 
8 Servings 

Ingredients
4 pounds Yukon gold potatoes
1 tablespoon sea salt
2 tablespoons butter, room temperature
1 - 2 teaspoons Creole seasoning
1 1/2 - 5 ounce can evaporated milk, well shaken

Method
Bring a large pot of water to a boil; add the salt.  Meanwhile, peel and cut the potatoes into
a large dice, add to the boiling water.  Boil until potatoes are fork tender about 15 minutes.
Drain well, return potatoes to the pot and heat over low for a few minutes to extract any
excess water, stirring often.  Keeping the pot over very low heat add the butter and Creole seasoning to the potatoes and mash by hand  thoroughly. Begin to slowly mix in the evaporated milk, a little at a time, gently stirring, until potatoes reach desired consistency.  Taste and adjust season as needed.
Serve immediately 

 
6 - 8 Servings

Ingredients
1 Tablespoon Olive Oil
½ teaspoon crushed red chili peppers
1 heaping tablespoon minced garlic
2 pounds baby spinach
¼ teaspoon sea salt
1 tablespoon freshly squeezed lemon juice

Method
In a sauce pan, heat oil and chili peppers, add garlic and saute on medium heat 1 minute do not let garlic brown.
Add spinach, sea salt and lemon juice, mix thoroughly and saute just until spinach is wilted and all ingredients are thoroughly mixed.
Serve immediately.
 

8 Servings
Ingredients
3 tablespoons olive oil
1 medium yellow onion, chopped
2 celery stalks,  chopped
1 1/2 pounds rutabaga, peeled and diced

4 cups water
2 large bay leaves
2 teaspoons sea salt
2 teaspoons paprika
1 teaspoon pumpkin spice mix
1/2 teaspoon ground chipotle pepper
 
Method
Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
Add rutabaga water, bay leaves and salt, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. 
Remove the bay leaves then add, paprika, pumpkin spice mix and chipotle pepper and stir to combine.
Allow soup to cool slightly, then purée in a blender or using an immersion blender until smooth.
Taste and season with more salt and white pepper as needed.
 
 
4 Servings
Ingredients
½ pound green beans
2 ears corn
¼ - ½ pound cherry tomatoes
1 small red onion, sliced
½ cup feta cheese, crumbled - Optional
8 – 10 basil leave, coarsely chopped
   For the Dressing
2 tablespoons Dijon mustard
¼ cup red wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon pepper
½ teaspoon granulated garlic

Method
Prepare a large bowl of ice and water (ice bath) and set aside.
Place a medium pot of water on the stove and bring it to a boil.
Wash and snap beans in half or thirds.  Place the beans in the boiling water. 
Let the beans boil for 1 minute then immediately remove from the heat and drain.
Place the green beans in the ice bath to cool them down quickly.
While beans are chilling, cut the corn off the cob and place the kernels in a large bowl with a lit.
Wash and cut the cherry tomatoes in half and add them to the bowl along with the onions, chilled green beans and feta cheese. Cover and refrigerate.
In a small bowl, thoroughly whisk together the ingredients for the dressing.
Pour ½ of the dressing over the salad add the basil and mix thoroughly.
Refrigerate at least 1 hour prior to serving. 
Add the remaining dressing, if needed at time of serving.
 

Tuesday, January 3, 2017

Ginger Soy Glazed Wings


Ginger Soy Glazed Wings
5 – 6 Servings
Ingredients
   For the wings
3 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon freshly ground black pepper
   For the Ginger-soy glaze:
¼ cup soy sauce
¼ cup water
2 tablespoons honey
3 large garlic cloves, crushed
½ teaspoon ground ginger

Method
Preheat oven to 400°F.
Coat 2 sheet pans with oil and set aside
Place wings, oil and seasoning in a large bowl; toss until all wings are coated. Divide wings between the 2 sheet pans spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes.
Meanwhile, in a small sauce pan, add the soy sauce, water, honey, garlic and ginger, bring to a boil stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally for 7–8 minutes.  Strain glaze into a medium bowl then return it to the pan and keep warm.
When wings are done, transfer the sauce and wings to a large bowl and toss until wings are evenly coated.  Return the wings to the sheet pans and bake again until glaze is glossy and lightly caramelized, about 6 minutes.

Buffalo Wings

Buffalo Wings 
5 – 6 Servings
Ingredients
   for the wings:
3 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon freshly ground black pepper
    for the Buffalo sauce:
1 tablespoon olive oil
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
¼ cup Frank’s Red Hot Sauce
 
Method 

Preheat oven to 400°F.
Coat 2 sheet pans with oil and set aside
Place wings, oil and seasoning in a large bowl; toss until all wings are coated. Divide wings between the 2 sheet pans spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes.
Meanwhile, in a small sauce pan, whisk together all the ingredients for the buffalo sauce and keep warm over very low heat.
Once wings are done, place them in a large bowl along with the buffalo sauce and toss until all wings are coated with sauce. Serve immediately.

Black-Eyed Peas & Collard Greens Soup

Black-Eyed Peas & Collard Greens Soup
6 Servings
 
Note: 1 pound of turkey kielbasa sausage, sliced can be sauteed along with the carrots and celery for a heartier soup.
 
Ingredients
1 tablespoon olive oil
1 large carrot, sliced
1 celery stalk, sliced
1 small onion, sliced
1 chipotle pepper in adobo sauce, minced
4 large garlic cloves, sliced
4 medium tomatoes, diced
5 cups water
3 bay leaves
1 sprig fresh thyme 

2 teaspoons Sea Salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 cups cooked black-eyed peas 

 or 1 - 16 oz can, rinsed and drained black-eyed peas
1 bunch collards, chiffonade

Method
Heat oil in a Dutch over medium heat, add the carrots and celery and cook, stirring occasionally until carrots are slightly tender approximately 6 minutes.  Add the onion, chipotle pepper and sliced garlic and continue cooking approximately 1 minute.  Add the tomatoes and 1/2 teaspoon sea salt and continue cooking and stirring until the liquid from the tomatoes is absorbed.  Add the water, bay leaves, thyme, salt and all remaining ingredients.  Increase the heat to high and bring the mixture to a boil, mix thoroughly then reduce the heat to a simmer, cover and cook for 15 minutes. After 15 minutes, taste for flavor and adjust seasonings if necessary.  Cook another 10 minutes then remove from the heat.
Remove the bay leaves (3) and thyme sprig prior to serving.


Creole Mashed Potatoes

 Creole Mashed Potatoes
8 Servings 

Ingredients
4 pounds Yukon gold potatoes
1 tablespoon sea salt
2 tablespoons butter, room temperature
1 - 2 teaspoons Creole seasoning
1 1/2 - 5 ounce can evaporated milk, well shaken

Method
Bring a large pot of water to a boil; add the salt.  Meanwhile, peel and cut the potatoes into
a large dice, add to the boiling water.  Boil until potatoes are fork tender about 15 minutes.
Drain well, return potatoes to the pot and heat over low for a few minutes to extract any
excess water, stirring often.  Keeping the pot over very low heat add the butter and Creole seasoning to the potatoes and mash by hand  thoroughly. Begin to slowly mix in the evaporated milk, a little at a time, gently stirring, until potatoes reach desired consistency.  Taste and adjust season as needed.
Serve immediately