Saturday, December 7, 2019

Sunday Dinner December 8, 2019

On the Menu



Oven Fried Chicken
Serves 8
Ingredients
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk 
1 tablespoon +1 teaspoon sea salt - divided 
2 tablespoons smoked paprika - divided 
2 teaspoons garlic powder - divided
2 teaspoons onion powder - divided
1 teaspoon cayenne pepper or Cajun/Creole seasoning 
1 cup flour 
1/4 cup cornmeal
1 teaspoon thyme

Directions
Preheat oven 350 degrees 
Line a cookie sheet with parchment paper or spray sheet lightly with oil and set aside.    

Place buttermilk, 1 tablespoon salt,  1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder,  cayenne pepper and chicken in a plastic container, shake thoroughly making sure seasoning is evenly dispersed throughout the mixture.
Refrigerate overnight or for 24 hours.                                                             
Drain chicken in a colander, 30 - 45 minutes.
Combine flour, cornmeal, the remaining sea salt, smoked paprika, garlic powder, onion powder and thyme in a paper bag large enough to shake the chicken in.
Shake off any excess buttermilk then place chicken in the bag 2 - 3 pieces at a time.  Shake bag until chicken is coated then knock off excess breading.  Place chicken on the prepared sheet pan.
Space chicken in pan so that the pieces are not touching.  If pieces are too close, it will prevent the heat from circulating around the chicken and stop it from becoming  crunchy.
Bake in a 350 degree oven uncovered 45 minutes or if you are using a meat thermometer chicken is done when the internal temperature reaches 165 degrees.  There is no need to turn the chicken, both sides will brown.
At the end of the cooking period, remove pan from oven and away from the heat.  Let chicken rest undisturbed 8 minutes prior to serving.
Use tongs when handling the chicken so that you do not poke holes in it and release the juices prematurely.
Now tell me this chicken ain't finger licking good!


Sautéed Greens with Caramelized Onions and Red Peppers
4 – 6 Servings

Ingredients:
2 pounds collards, kale or any greens, washed, chopped
¼ cup olive oil
¼ - ½ teaspoon crushed red chili peppers
1 large onion, sliced thin
1+ teaspoon sea salt
3 - 4 cloves garlic, minced or sliced
1 medium - large red bell pepper, sliced thin
½ cup orange juice or 1 large orange, juiced
1 teaspoon pepper
2 teaspoons oregano or dried herb

Preparation:

Heat the olive oil in a large skillet or wok.  Add the crushed red chili peppers, sliced onions and ½ teaspoon salt.  Sautee the onions over medium heat until they are caramel in color, do not let them burn.  Add the garlic and red bell peppers; continue sautéing approximately 3 minutes.  Add the greens, orange juice, 1 teaspoon salt, pepper and dry herb; mix until all ingredients are well incorporated.  Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes, stirring occasionally.  That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.
Add the rosemary and mix thoroughly by hand.
Add chili peppers, salt, onion and garlic powder and mix thoroughly.
Add olive oil and minced garlic and mix until every potato is well coated.
Place potatoes on the sprayed baking sheet and bake in a preheated oven 30 minutes or until they are golden brown and tender.
Garnish with parsley and serve hot.


Angelique:
Mom could eat potatoes everyday and honestly, so could I.  But so much of today's research is suggesting we shouldn't eat potatoes at all especially not white potatoes.  There's no way that will happen in our house.  One of the biggest problems we have with potatoes is that they are grown underground meaning most are filled with pesticides.  In fact, potatoes are considered so toxic, they are on the "Dirty Dozen" list of foods we should only eat if grown in an organic environment.  So grab yourself some organic red potatoes and enjoy!

Soulful Eating!


Rosemary Roasted Baby Red Bliss Potatoes
2 Servings
Ingredients:
1 pound baby red bliss potatoes, halved or quartered (depending on size)
Juice of ½ lemons
1 tablespoon fresh rosemary, minced or 1 teaspoon ground rosemary
¼ teaspoon crushed red chili peppers
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
3 tablespoons olive oil
1 tablespoon minced garlic
½ cup fresh parsley, chopped
 
Method
Preheat oven 450 degrees
Lightly oil/spray a baking sheet
24 hours prior to cooking, prep potatoes by scrubbing with a vegetable brush to remove dirt.  If potatoes are larger than 1 inch in length, cut them in half. 
Cover potatoes with cold water squeeze in the juice of ½ lemon then add lemon rind to water.  Refrigerate and let potatoes soak overnight.
Remove potatoes from refrigerator and let drain in a colander.  Blot potatoes with a paper towel to remove excess liquid then place them in a large bowl.




Greek Salad
8 Servings
 Ingredients:
4 large Roma tomatoes, ½” dice
1 large red bell pepper, ½” dice
1 large green bell pepper, ½” dice
1 medium red onion, sliced
1 cup feta cheese, diced
3 large cucumbers, seeded, diced
½ cup kalamata olives, halves
1 head red leaf lettuce, chopped
For the Dressing:
½ cup red wine vinegar
½ cup extra virgin olive oil
½ teaspoon oregano, dry
½ teaspoon thyme, dry
½ teaspoon sage, dry
½ teaspoon basil, dry
½ teaspoon rosemary, dry
½ teaspoon sea salt
½ teaspoon ground pepper

Instructions:
Dice tomatoes, bell peppers, onions and feta [about a half inch dice].
Cut cucumber in half [lengthwise], scoop out the seeds with a spoon and dice.
Slice or cut olives in half.  Combine all ingredients in a large bowl.
Thoroughly whisk together all the dressing ingredients and pour ½ of the dressing over the vegetables. Mix thoroughly and refrigerate at least 2 hours prior to serving. 
Serve on a bed of red leaf lettuce, add more dressing if needed.
Remaining dressing can also be used as a marinade for meat, fish or vegetables.


Roasted Butternut Squash Soup
Yields 8 - 10 servings

Ingredients
4 pounds butternut squash
1 jumbo sweet potato
1 tablespoon sea salt – Divided
1 teaspoon pepper
1 teaspoon granulated garlic
¼ cup olive oil – Divided
1 teaspoon ground coriander
1 teaspoon pumpkin spice mix
1 gallon Vegetable Broth

Method
Preheat oven to 450 degrees
Slice squash lengthwise and remove seeds 
Wash sweet potato and cut in half lengthwise
Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder. 
Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done. 
Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat. 
Add mashed vegetables to the broth. 
Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly. 
Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 - 45 minutes or until soup thickens, stirring occasionally. 
If you have an immersion blender (hand blender), puree the soup in the pot. 
If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot. 
Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed. 
Bring the soup back up to a boil then reduce heat to medium low. 
Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.





Saturday, November 30, 2019

Sunday Dinner December 1, 2019


On the Menu



8 Servings
Ingredients
3 lbs ground beef
2 tablespoon apple cider vinegar
1 teaspoon sea salt
1 tablespoon thyme
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon black pepper
1 medium onion, chopped
1 bell pepper, chopped
1 tablespoon garlic, minced
2 roma tomatoes, chopped
1 cup parsley, chopped
½ cup tomato sauce

Method
Preheat oven 350 degrees

Place ground beef in a large bowl, add the vinegar and salt and mix thoroughly by hand.
With the exception of the tomato sauce, add all remaining ingredients and thoroughly mix by hand.
Place mixture in a loaf pan and top with the tomato sauce. 
Bake in a preheated oven uncovered 45 minutes.
Let loaf rest for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle. 


6 Serves
Ingredients
1 pound dried red kidney beans
12 cups water
1 tablespoon grape seed oil
1 medium onion chopped
1 green pepper, chopped
½ cup chopped celery
2 medium jalapeno peppers, seeded, chopped
4 cloves garlic, chopped
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon salt
2 bay leaves
1 teaspoon Tabasco sauce or any hot sauce
1 tablespoon Worcestershire sauce
Chopped scallions or parsley for garnish

Method
Sort beans by removing any broken or disfigured beans, rocks, dirt and any other debris.  Rinse thoroughly and drain.
Put beans in a large saucepan, cover with water and soak overnight.  To quick soak the beans, bring pot to a boil, turn off the heat, cover and soak for 1 hour before cooking.
While beans are soaking, heat the oil in a medium saute pan add the onions, peppers, celery and garlic cloves saute until onions are translucent.
After the soaking period is over, add the sautéed vegetables, dried seasonings, bay leaves, Tabasco and Worcestershire sauce mix thoroughly, cover and cook over low heat 2 – 2 ½ hours, stirring occasionally.
Serve beans over steamed brown rice and garnish with scallions or parsley.
Note: This is a well seasoned dish so careful with the Cajun seasoning and Tabasco sauce.



Orange Honey Glazed Carrots
10 - 12 Servings

Ingredients
3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
2 teaspoon sea salt
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
½ cup freshly squeezed orange juice
½ teaspoon freshly ground black pepper

Method
Cut the carrots diagonally in 1-inch-thick slices.  Place ½ cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large sauté pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.

Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper a salt, to taste.



8 Servings

Ingredients
6 cups mixed salad greens
2 red pears, cored & thinly sliced
1 cup walnut halves
For the Dressing:
½ cup extra virgin olive oil
½ cup red wine vinegar
½ teaspoon ground mustard
½ teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon crushed red chili peppers
freshly ground black pepper

Method
Combine dressing ingredients in a jar or container with a lid and shake well.
Combine mixed greens, pears and walnuts in a large bowl.
Toss salad with ½ cup of dressing.
Reserve remaining dressing for individual usage. 
Store any remaining dressing in refrigerator for up to 3 weeks.



Tuesday, November 26, 2019

Dragon Shrimp



   Dragon Shrimp
4 Servings
Ingredients
2 pounds large raw shrimp (21- 30)
¼ cup butter
2 tablespoons dried basil
1 tablespoon black pepper
Juice of 2 large lemons
? cup Chili Sauce
¼ cup red wine vinegar
¼ cup olive oil 
¼ cup brown sugar
2 teaspoons sea salt
4 large cloves garlic, minced

Method
If shrimp are frozen, thaw under cold running water, drain and pat dry. Place shrimp in 1 layer in a sheet pan or large baking dish.
Melt butter in a small sauce pan, remove from heat and stir in all the remaining ingredients.
Once sauce is cool, pour evenly over the shrimp, cover with foil refrigerate and let marinade for at least a hour.
Preheat oven to 350 degree F.
Bake shrimp cover 20 minutes. If shrimp is not pink in color continue baking uncovered until they turn pink.








Monday, November 25, 2019

Albondigas - Meatballs in a Chipotle Sauce

Albondigas - Meatballs in a Chipotle Sauce
 12 meatballs

You Can Use Beef, Pork, Turkey or Vegetarian Crumbles 
Note: Traditional albondigas are equal parts ground beef and ground pork

Ingredients
½ pound beef
½ pound ground pork
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 tablespoon fresh mint, coarsely chopped
2 garlic cloves, minced
½ small onion minced
1 egg
½ cup plain bread crumbs
Oil for frying
    For the Sauce
16 oz fire roasted tomatoes
1 - 2 chipotle peppers in adobo seasoning w/1 tablespoon adobo sauce
2 large garlic cloves
½ cup chicken/vegetable broth
½ cup coarsely chopped cilantro or parsley for garnish

Method
Mix 1 pound of ground meat (beef & turkey, turkey, beef or veggie crumbles) in a large bowl add the next 8 ingredients and mix thoroughly. Form mixture into 12 meat balls. Heat oil in a cast iron pan and sear the meat balls on all sides.
Puree the tomatoes, chipotle peppers in adobo sauce and garlic in blender
Pour the chipotle sauce over searing meatballs balls, cover and cook until meat balls are done, then garnish with fresh parsley.

Saturday, November 23, 2019

Thanksgiving 2019

On the Menu





Roast Turkey
10 Servings


Turkey Serving Guideline:
The rule of thumb for buying turkey is:1  pound per person. This should be enough to cover  dinner and allow for leftovers to snack on throughout the evening. 
I'm choosing a 12 pound turkey to feed 10 people allowing for bone and water weight. So trust me there is enough for left overs even when I'm feeding 4 people with hearty appetites.

Ingredients
1 – 12 lb turkey
1 tablespoon coarse sea salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup peanut oil
2 teaspoons poultry seasoning
1 tablespoon paprika

Note:  Turkey should be seasoned 1 day prior to cooking.  If turkey is frozen allow 1 day of thawing (in the refrigerator) for every 4 pounds.

Method:
Remove giblet bag from turkey and clean the turkey inside and outside thoroughly.  Pat it dry with paper towels then generously sprinkle the inside and outside with salt, pepper, garlic powder, onion powder and poultry seasoning. Wrap the bird loosely in Heavy Duty foil and let it sit over night.


 Poultry Seasoning
Yield 1/3 cup


Ingredients
2 tablespoon sage, rubbed
1 tablespoon thyme, dried
1 tablespoon rosemary, dried
1 tablespoon marjoram, dried
¼ teaspoon cayenne pepper

Method
Combine all ingredients.
Try and purchase all ingredients from a specialty store that sells herbs and spices in bulk.  This way you can purchase only the amount that is needed.

24 Hours Later

                                Preheat oven to 350 degrees
In a small bowl, mix together the peanut oil with 1 tablespoon each of the following:  garlic powder, onion powder and paprika and 1 teaspoon salt and 2 teaspoons poultry seasoning.
Remove the turkey from the refrigerator and unwrap.  Drain turkey of any excess liquid that may have accumulated.
With a paper towel, wipe the foil dry and smooth it out place the turkey back on the foil.  Massage the oil mixture over the turkey making sure you coat it inside and out thoroughly.
Loosely wrap the oiled turkey again in foil, crimping the edges to seal in the heat but do not have the foil tightly wrapped around the turkey. Place the bird in a roasting pan and roast  undisturbed 10 minutes per pound (a 12 pound turkey will cook in 2 hours).
After the cooking time has elapsed, remove turkey from oven and let it sit  in  the unopened foil 1 hour before serving.
I know, you have to peek to make sure the turkey is brown/done,Okay so peek, take the temperature and re wrap. Place it back in the oven another 10 minutes to regain the heat you just released. Now let it sit 1 hour before serving!Note: Even after the turkey is removed from the oven it will continue to cook.  Just know, that if you followed the instructions your turkey will be done, juicy and golden brown.

Do not over crowd your oven.  The more food you have in it, the longer it will take your food to cook.



8 – 10 Servings
Ingredients
12 ounce bag of cranberries 
1½ cups sugar
1 cup water
1 whole orange, peeled, seeds removed and chopped 
½ teaspoon ground allspice
1 cup of crushed pineapples, juice included
½ teaspoon ground cinnamon

Note:  Fresh cranberries can be found in the produce section

Method
Sort through cranberries and remove stems or bad berries rinse, then set aside.
Mix sugar and water together and bring to a boil.  Add cranberries, oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Add pineapples, reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.




8 - 10 Servings
Ingredients
1 tablespoon grape seed oil
1 pound ground turkey
1 tablespoon poultry season, divided
1 – 2 teaspoons sage, divided
1 tablespoon onion powder, divided
1 tablespoon garlic powder, divided
1 teaspoon sea salt, divided
1 large onion, diced
1 large bell pepper, diced
3 celery stalks, sliced
1 cup chopped, parsley - optional
1 tablespoon garlic, minced
1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing
1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing
48+ ounces vegetable broth

Method
Heat the oil in a large sauce pan or wok over medium heat.  Add ground turkey and 1 teaspoon each of the following seasonings:  poultry, sage, onion powder and garlic powder.  Add 1/2 teaspoon salt, and mix thoroughly while mashing and separating the ground turkey.  Saute for 5 minutes while stirring occasionally, do not let turkey brown. 
Add the diced onions, peppers, celery and minced garlic continue sautéing until onions are tender.
Add the stuffing packages, vegetable broth and remaining salt, mix well then add all remaining seasonings and mix thoroughly.  If dressing is too dry, add more liquid, ½ cup at a time, taste for flavor.  You may have to add more poultry seasoning or sage.  Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.
Dressing can be made a day ahead then baked or stuffed in the turkey the following day.
For those of you who like to use sausage, never fear!  The sage is what gives sausage its taste.  So use it generously.  
You can also turn this into a vegetarian dressing simply by using vegetable crumbles.  Your guests will never know the difference.
If you like it sweeter, trade out the Pepperidge Farm Cornbread Stuffing for a box of Jiffy Cornbread mix.  
Just make sure you add a pinch of sage and a pinch of poultry seasoning to the mix before baking the cornbread.


Ingredients
1 pound box elbow macaroni
4 quarts water
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 tablespoon paprika
1 teaspoon basil, ground

1 teaspoon sea salt
1 1/2  - 2 cups milk
1 stick unsalted butter
4 cups (1 lb.) pepper jack cheese
6 cups (1 1/2 lbs.) NY or WI  Xtra-Sharp cheddar cheese

Method

Heat oven 350 degrees
Cook macaroni until it's al dente:  In a large pot, pour in 4 quarts of water, add salt, granulated garlic and granulated onion and bring to a boil.
Once water is boiling, add the macaroni, stir and bring the water back up to a boil.
Remove the pot from the heat and cover. Let the pot sit covered and undisturbed until the cooking time stated on the box is reached. Approximately 7 minutes.
Meanwhile, in a small sauce pan, add the milk and butter heating just long enough to melt the butter.
Once the cooking time has elapsed on the macaroni, drain it and return it to the pot.
Add the paprika, basil and sea salt, mix thoroughly.
Add the warm milk and mix thoroughly.  Add the cheese and mix until well combined.
The cheese does not necessarily have to be melted, just make sure it is well distributed
throughout the dish. Mixture should be moderately moist, if needed add more milk.
Taste for flavor and adjust the seasoning accordingly. Transfer mixture to a baking dish.
Cover dish with plastic wrap and then cover with foil.  Bake for 30 minutes, then remove the
foil and plastic wrap and bake uncovered another 15 minutes or until the casserole is slightly
browned on the top and all of the milk is absorbed.
       




6 Servings
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, sliced thin  
¼ chipotle pepper, minced with 1 teaspoon adobo sauce
1 medium onion, sliced thin
4 - 6 large garlic cloves, sliced thin
3 - 6 sprigs fresh thyme
1 small red cabbage, shredded
2 bunches collards, chiffonade
1½ teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons rice wine vinegar
juice of 1 large Valencia orange  
½ teaspoon liquid smoke

Method
In a large saute pan, heat the oil, add the red pepper, chipotle pepper and adobo sauce, onions, garlic and thyme sprigs, saute over medium heat until onions are translucent. Add cabbage, collards and all remaining ingredients, mix until all ingredients are well combined.
Reduce heat to low, cover and cook for 30 minutes, stirring occasionally.
Remove the thyme sprigs before serving.

Note: You can finely chop a few sprigs of thyme and sprinkle over dish before serving.


4 Servings
Ingredients
1 cup Jasmine brown rice
2 cups water
1 bay leaf
1 tablespoon olive oil
½ cup frozen baby lima beans, rinsed, drained
1 teaspoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 – 3 tablespoons chopped fresh dill

Method
Rinse rice thoroughly with cold water and strain.
In a medium size pot, add rice, water and bay leaf; bring to a boil and let it boil uncovered for 7 minutes.
Drain rice through a wire mesh strainer reserving cooking liquid and bay leaf then set them both aside.
Return pot to the stove and heat, add the oil, thoroughly drained rice, bay leaf, lima beans, salt, onion and garlic.
Mix ingredients and let it cook approximately 6 minutes, stirring occasionally.
Add the reserved liquid; make sure it covers rice by at least 1 inch.  Add more water if necessary.
Bring pot up to a boil, stir then cover with a tight fitting lid. Reduce heat to the lowest setting and let rice cook 35 minutes undisturbed.
After the 35 minutes has elapsed, remove pot from the heat and let it sit unopened for 10 minutes.
After 10 minutes, remove top and gently fold in the fresh dill. 


 
Mashed Rutabagas - Yellow Turnips
6 serving

Note: Traditionally this dish call for butter, we are using extra virgin olive oil instead

Ingredients
2 lbs rutabaga, peeled, dice
2 cups water
1 bay leaf
1 teaspoon sea salt
freshly ground pepper to taste
2 tablespoon extra virgin olive oil 

Method
Peel rutabagas with a vegetable peeler, and cut into cubes.
In a saucepan over high heat add water, bay leaf and rutabagas.
Bring pot to a boil, reduce heat to medium and cook uncovered 15 – 20 minutes or until fork tender.
Drain, remove bay leaf and using a potato masher, mash rutabagas in the saucepan until they are as smooth as you want them to be.  They can be chunky or smooth like mashed potatoes.
Add the salt, pepper and oil, taste for flavor and add more salt/pepper if needed.



8 – 10 Servings
Ingredients
3 – 4 lb Salmon Fillet
1 teaspoon sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons freshly ground pepper
1 tablespoon smoked paprika
8 ounce can pineapple slices
Small jar maraschino cherry

Method
Rinse fillet and pat dry with paper towels, check for bones and remove.
In a small bowl, mix together the dry seasoning and sprinkle it generously over the entire salmon.  Place salmon on a tray, cover with plastic wrap and refrigerate at least 3 hours or overnight.
Remove salmon from refrigerator place it on the counter for 15 – 30 minutes to let it come to room temperature. Transfer the fillet to a sheet pan sprayed with oil. Place the pineapple slices over the top of the fillet and put a cherry in the center of each slice and sprinkle smoke paprika over the top. 
Place it in a hot 400-degree F oven and bake approximately 15 minutes.  You can test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. What ever you do, don't overcook it.
And remember, it will continue to cook at least 5 minutes after it is removed from the heat. 

10 Servings

This fun twist on sweet potatoes was inspired by James Rosebud of the famous Cotton Club in New York City.

Ingredients
3 Pounds Sweet Potatoes
6 Tablespoons Butter
1 ½ Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
¼ Teaspoon salt
1 Teaspoon Lemon Zest
1 Teaspoon Orange Zest
2 Teaspoons Vanilla Extract
¼ Teaspoon Almond Extract
¼ Cup Peach Schnapps
1 Cup Orange Juice
1 Lemon, Juiced
½ Orange, Sliced

Method
Preheat oven 350 degrees
Peel and slice sweet potatoes, place them in a large pot of lightly salted water.  Bring to a boil, let potatoes boil 5 minutes, drain and set aside.
Put sweet potatoes into a 2 quart casserole, dot with butter.  
Combine sugar, cinnamon, nutmeg, salt, lemon and orange zest mixing thoroughly.  Then sprinkle mixture over the potatoes.  
Combine vanilla and almond, extract, peach schnapps, orange and lemon juice then pour over the potatoes.  
Place orange slices over the top of the potatoes then back in the oven uncovered, 45 minutes to an hour.


Ingredients
1 head Romaine lettuce, shredded
1 head napa cabbage, shredded
1 large carrot, grated
1 bunch scallions cut on bias
1 bunch cilantro, coarsely chopped
2 red bell peppers, sliced thin
For the Dressings
1 cup grapes seed oil
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
3 tablespoons minced ginger
1 tablespoon minced garlic
¾ cup rice vinegar
¼ cup tamari

Method
Prep all vegetables and mix together in a large bowl.
Blend dressing in a blender or with an immersion blender [hand wand].
Pour ¼ cup over salad and mix thoroughly, then refrigerate until ready to serve.
Use remaining dressing to serve over salad when platting. 
You can store any excess dressing in an air tight container in the refrigerator up to 30 days.


8 Servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin

Method
In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly. 
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 - 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.

 Note:  Soup can be cooked 2 days in advance, just reheat and puree prior to serving.



16 Servings
Ingredients
2½ lbs sweet potatoes
1 teaspoon pumpkin spice mix
1 cup evaporated milk
3 eggs
1½ cups brown sugar
½ cup granulated cane sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg freshly grated
½ teaspoon ginger
2 commercial pie crust

Method
Preheat oven 350 degrees F.
Wash potatoes and slice them in half, lengthwise.
Sprinkle each half with pumpkin spice mix.
Bake in oven 35 minutes or until potatoes are done
Let potatoes cool down just enough to peel.
Place peeled potatoes in the bowl of your electric mixer affixed with the paddle add all other ingredients except the crust and mix on medium low until you have a puree.
Prepare crust according to the instructions on the package.
Pour filling into the partially baked pie shell, make sure your oven is still on 350 degrees and bake 60 minutes or until pie is set in the middle.
Let pie cool before serving.

 Pumpkin Spice Mix

1/3 cup cinnamon, ground
1 tablespoon ginger, ground
1 tablespoon nutmeg, ground
1 ½ teaspoons cloves,ground
1 ½ teaspoons allspice, ground

Method
Combine all ingredients in a glass jar with a tight fitting lid. Store up to 6 months.
Use on baked sweet potatoes and butternut squash or any roasted root vegetable as well as pumpkins.  Also great in butternut squash and pumpkin soups.





This is the original Banana Pudding recipe and worth every bit of the effort.

Ingredients
1 cup sugar
½ cup all-purpose flour 
½ teaspoon salt
2 cups whole milk
6 ripe bananas, sliced thin
1 box vanilla wafers
1 teaspoon Vanilla extract
1 tablespoon Butter
4 Egg yolks
   For the Meringue
5 egg whites
6 tablespoons sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract

Method
 Preheat oven to 375°F.
Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
Combine sugar, flour and salt in a bowl, and mix well. Set aside.
In a heavy saucepan, beat the egg yolks well.
Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.
Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don’t scorch the pudding. Remove from heat. Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding. Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish. Bake until meringue browns, 12 to 15 minutes.




25 Servings


Ingredients
2 quarts apple cider
6 cups cranberry juice
½ cup packed brown sugar
4 cinnamon sticks
½ teaspoon whole cloves
1 lemon, juiced

Method
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon juice.
Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.
With a slotted spoon, remove cinnamon and cloves.
Serve hot.