Friday, August 31, 2018

Sunday Dinner, September 2, 2018

On the Menu



New Orleans Barbecue Shrimp

4 Servings

Ingredients

2 pounds jumbo or colossal fresh shrimp with heads

7 cups cold water

¼ stick butter

1 tablespoons olive oil

2 tablespoons finely chopped fresh rosemary leaves

1½ teaspoons ground black pepper

2 teaspoons Cajun seasoning

1 red onion, minced

4 cloves garlic, minced

¼ cup Worcestershire sauce

¼ cup Cajun hot sauce

2 tablespoons fresh lemon juice

½ cup dark beer



Method

Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.

In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over high heat. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface. Strain through a mesh strainer into a bowl and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.

In a large skillet, melt butter and heat olive oil over medium heat. Add rosemary, pepper, Cajun seasoning, onions, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire, Cajun hot sauce, lemon juice and beer cook 2 to 3 minutes. Add the shrimp and cook just until the shrimp turn pink but still firm. Serve immediately.

Miss Rhonda's Vegetarian Linguine
6 - 8 Servings
Ingredients
1 pound linguine
1 gallon water
2 tablespoons olive oil
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium red onion, sliced
3 cloves garlic, sliced
2 teaspoon sea salt
3 teaspoons granulated garlic
2 teaspoons granulated onion
1/4 cup tomato paste
3 tomatoes, crushed
1/4 cup balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon crushed red chili peppers
2 teaspoons oregano, dried
1 teaspoon basil, dried
1 teaspoon rosemary, ground
1 cup water


Method 
   For the Pasta

In a large pot, bring water to a boil, add linguine then bring the pot back up to a rapid boil again and stir.

Cover pot, turn off the burner and let the pasta sit covered and undisturbed  for the amount of cooking time stated on the package.

Once pasta is done, 6 - 8 minutes, drain it in a colander then transfer to a large bowl.  While the pasta is still hot, stir in 1 teaspoon salt, and 1 tablespoon olive oil, mix thoroughly and set aside.
   For the Vegetables/Sauce
Heat a large sauce pan on medium high add the olive oil.  When oil is warm, add the sliced peppers, onions, garlic, 1 teaspoon salt, 1 teaspoon granulated garlic and 1 teaspoon granulated onion. Saute until onions are translucent. Stir in the tomato paste and mix thoroughly. Add the crushed tomatoes, balsamic and red wine vinegars and mix until well combined. Add the crushed red chili peppers, oregano, basil, rosemary and water and mix thoroughly. Cover and cook on low, for 15 minutes.
Add the linguine and remaining seasonings (2 teaspoons granulated garlic, 1 teaspoon granulated onion) then mix until everything is well combined. If needed add more water.
Taste for flavor and adjust seasoning as needed then continue cooking until linguine is hot approximately 3 - 5 minutes. 

 The New Age Olive Garden Salad
6 – 8 Servings
Ingredients
½ head romaine lettuce, sliced
½ head red leaf lettuce, sliced
2 Roma tomatoes cut into eighths
6 – 8 black olives
6 – 8 pepperoncini or banana peppers
½ medium red onion, sliced 
½ cup croutons
½ cup freshly sliced Parmesan cheese
For the New Age Dressing: (Traditional dressing listed below)
½ cup vegan mayo
½ cup white wine vinegar
2 tablespoons orange juice
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon crushed red chili pepper
Method
Chill your salad bowl in the freezer for at least 30 minutes. Once bowl is chilled, add the lettuce then top them with onions, olives, pepperoncini, tomatoes, croutons and cheese. 
For the Dressing:
Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little honey
 Keep dressing for up to 10 days if you store it in an airtight container in the refrigerator.
Traditional Olive Garden dressing:
½ cup mayonnaise
⅓ cup white vinegar
1 teaspoon vegetable oil
2 tablespoons light corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ teaspoon garlic salt, or 1 garlic clove, minced
½ teaspoon dried Italian seasoning
½ teaspoon dried parsley flakes
1 tablespoon lemon juice
Method: Combine all the ingredients in a blender until well mixed.


Watermelon Ice Tea
8 Servings
Ingredients
1 cup of granulated sugar
2 quarts of filtered water
6 individual tea bags (I like a mixture of green and peppermint tea)
12 cups of watermelon cut into chunks (about 6 cups puree)

Method
Add the sugar and water to a large saucepan, bring to a boil and boil until sugar is completely dissolved and mixture is clear.
Remove from the heat, add the tea bags to the sugar water, cover and steep for 20 minutes.
Meanwhile, puree watermelon chunks in a blender or food processor in batches; strain through a fine mesh strainer,discard the pulp and pour the liquid in a gallon pitcher. Remove tea bags and add the tea to the watermelon juice. Do not add ice. Stir and refrigerate. When ready to serve, pour over ice filled glasses.


Saturday, August 25, 2018

Sunday Dinner August 26, 2018

On the Menu


Citrus Roasted Chicken Legs and Vegetables
Serves 4
Ingredients
Juice of 2 large Valencia oranges (½ cup)
Juice of 1 lemon
Juice of 1 lime
¼ cup olive oil
2 teaspoons Cajun Seasoning
½ teaspoon thyme
½ teaspoon ground rosemary
½ teaspoon oregano
½ teaspoon basil
1 teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
8 chicken legs
4 carrots
2 medium sweet potatoes, chopped into 1” pieces
1 large onion, chopped into 1” pieces
1 large bell pepper, chopped into 1” pieces
4 – 8 cloves garlic, halved
Method
In a large bowl, combine orange juice, lemon juice, lime juice, olive oil, Cajun seasoning, thyme, rosemary, oregano, basil, sea salt, granulated garlic and granulated onion and mix thoroughly.  Add the chicken legs to mixture and toss well. Cover with plastic wrap and let chicken marinate in the mixture 1 hour turning periodically. For maximum flavor let the chicken  marinate overnight.
Preheat oven to 350 degrees F.
In a 9” x 13” oven-proof dish, add the vegetables, sprinkle them lightly with sea salt, mix then spread them out evenly.
Arrange the chicken legs on top of the vegetables, pour the citrus marinade over the legs and sprinkle Cajun Seasoning to taste over the top.
Bake at 350 degrees uncovered for 35 minutes, occasionally basting the chicken with the citrus mixture.  Increase heat to 400 degrees F and bake for another 15 minutes.
Note: This recipe will work for lamb, beef, veal and pork. 
 

Creole Green Beans
Serving Size: 4 to 6
Ingredients
½ pound fresh green beans, trimmed & washed
1 tablespoon olive oil
1 pat of butter
1 teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon oregano
¼ teaspoon cayenne pepper
2 large cloves roasted garlic, diced
Method
Using a large skillet, heat the olive oil and butter until nice and hot on a medium-high heat.
Place the green beans into the pan and toss lightly so that all green beans are covered in oil. Cook for about 1 minute then season the green beans with the dry seasonings.
Cook for another 2 minutes taste for flavor and adjust seasoning if needed
Add garlic and cook for another 2 to 3 minute or until slightly softened.
Remove from heat, serve and enjoy.
Note: Make sure you do not cook the green beans all the way. You must cook it lightly so that it still has its crunch and maintain their national value and texture.
 
 
Roasted Cremini Mushrooms
4 - 6 servings
Ingredients
1 pound cremini mushrooms, cleaned and halved
1 medium onion, sliced thin
4 cloves garlic, thinly sliced
¼ cup olive oil
Freshly ground pepper
3 sprigs fresh thyme
1 tablespoon Worcestershire sauce
½ teaspoon sea salt
½ bunch freshly chopped Italian parsley
Method
Preheat oven to 400 degrees F.
In a large roasting pan, combine the mushrooms, onions, garlic, olive oil, pepper, thyme, Worcestershire sauce and salt, stir to combine. Roast in the oven until all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally.
Remove from the oven and stir in the freshly chopped parsley.
 
 


Curried Lemon Rice
4 Servings
Ingredients
1 cup brown rice
1 tablespoon vegetable oil
½ teaspoon black mustard seeds
½ teaspoon crushed red chili pepper
1 teaspoon onion powder
1 teaspoon curry powder
1 small carrot, grated
1 lemon, juiced
½ teaspoon sea salt
¼ cup cashews or any nut, chopped


Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it on a plate, mix in 1 teaspoon of oil so that the grains will not stick together.  Set aside for later use.
Heat remaining oil in a skillet; add mustard seeds, when seeds start to pop, add crushed chili peppers, onion powder, curry powder and carrots. SautĂ© until the carrots are slightly cooked.
Squeeze the lemon juice in a cup, add salt then mix it in the rice.
Add the rice to the skillet, mix thoroughly and cook until rice is warmed through.
Taste for flavor, add more lemon juice if desired.
Top with nuts and serve.
 
Mint Lime Water
Yields ½ gallon
Ingredients 
64 ounces water
2 sprig fresh mint/cilantro
3 slices of lime
 
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when flavor fades before discarding ingredients. 

Roasted Cremini Mushrooms

Roasted Cremini Mushrooms
4 - 6 servings
Ingredients
1 pound cremini mushrooms, cleaned and halved
1 medium onion, sliced thin
4 cloves garlic, thinly sliced
¼ cup olive oil
Freshly ground pepper
3 sprigs fresh thyme
1 tablespoon Worcestershire sauce
½ teaspoon sea salt
½ bunch freshly chopped Italian parsley
Method
Preheat oven to 400 degrees F.
In a large roasting pan, combine the mushrooms, onions, garlic, olive oil, pepper, thyme, Worcestershire sauce and salt, stir to combine. Roast in the oven until all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally.
Remove from the oven and stir in the freshly chopped parsley.

Creole Green Beans



Creole Green Beans

Serving Size: 4 to 6

Ingredients
½ pound fresh green beans, trimmed & washed
1 tablespoon olive oil
1 pat of butter
1 teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon oregano
¼ teaspoon cayenne pepper
2 large cloves roasted garlic, diced

Method
Using a large skillet, heat the olive oil and butter until nice and hot on a medium-high heat.
Place the green beans into the pan and toss lightly so that all green beans are covered in oil. Cook for about 1 minute then season the green beans with the dry seasonings.
Cook for another 2 minutes taste for flavor and adjust seasoning if needed
Add garlic and cook for another 2 to 3 minute or until slightly softened.
Remove from heat, serve and enjoy.
Note: Make sure you do not cook the green beans all the way. You must cook it lightly so that it still has its crunch and maintain their national value and texture.


Citrus Roasted Chicken Legs and Vegetables

Citrus Roasted Chicken Legs and Vegetables
Serves 4

Ingredients
Juice of 2 large Valencia oranges (½ cup)
Juice of 1 lemon
Juice of 1 lime
¼ cup olive oil
2 teaspoons Cajun Seasoning
½ teaspoon thyme
½ teaspoon ground rosemary
½ teaspoon oregano
½ teaspoon basil
1 teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
8 chicken legs
4 carrots
2 medium sweet potatoes, chopped into 1” pieces
1 large onion, chopped into 1” pieces
1 large bell pepper, chopped into 1” pieces
4 – 8 cloves garlic, halved

Method
In a large bowl, combine orange juice, lemon juice, lime juice, olive oil, Cajun seasoning, thyme, rosemary, oregano, basil, sea salt, granulated garlic and granulated onion and mix thoroughly.  Add the chicken legs to mixture and toss well. Cover with plastic wrap and let chicken marinate in the mixture 1 hour turning periodically. For maximum flavor let the chicken  marinate overnight.
Preheat oven to 350 degrees F.
In a 9” x 13” oven-proof dish, add the vegetables, sprinkle them lightly with sea salt, mix then spread them out evenly.
Arrange the chicken legs on top of the vegetables, pour the citrus marinade over the legs and sprinkle Cajun Seasoning to taste over the top.
Bake at 350 degrees uncovered for 35 minutes, occasionally basting the chicken with the citrus mixture.  Increase heat to 400 degrees F and bake for another 15 minutes.

Note: This recipe will work for lamb, beef, veal and pork.