Friday, June 21, 2019

Sunday Dinner June 23, 2019

On the Menu






Barbecue Chicken Pizza Stuffed Chicken Breast
Serves:  4

Ingredients
4 boneless skinless chicken breasts
½ teaspoon sea salt
½ teaspoon crush red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon paprika  
 8 ounces fresh mozzarella cheese, shredded  
1 bunch fresh basil, chopped
1 red onion, sliced, thin  
1 cup of Barbecue Sauce

Method
Wash and pat dry the chicken with a paper tower.
Mix together the salt, pepper, granulated garlic, granulated onion and paprika. Sprinkle season generously over the chicken breast, cover and let it marinade three hours or overnight in the seasoning.
Meanwhile, preheat grill to high heat.  Using a grill pan, grill onions for 10 minutes, stirring occasionally. Remove onions and allow them to cool for 5 minutes. 
Mix onions, cheese, chopped basil and ½ cup of barbecue sauce in a bowl. 
Butterfly (slice open) chicken and pound flat with the flat side of a mallet
Spread the barbecue cheese mixture on the chicken breasts. 
Fold/roll up chicken breasts and secure with tooth picks to hold mixture in while grilling.  Grill over high heat until cooked to 165 degrees, about 5-8 minutes per side. 
Spread the remaining barbecue sauce over chicken during the last 3-5 minutes of cooking. 
Let rest 5 minutes before serving.
Miss Rhonda's Vegetarian Linguine
6 - 8 Servings
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 vinegar 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. 
Arugula Salad
6 – 8 Servings
Ingredients
1 ½ pounds arugula/spinach
½ cup pine nuts
½ cup grated Parmesan cheese [not the stuff in the green can]

Method
In a large bowl, toss the arugula, pine nuts and Parmesan cheese until combined.
Just prior to serving add the dressing and mix thoroughly. Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.



 

Tomato Relish








Tomato Relish
Ingredients
3 Roma tomatoes, diced or cherry tomatoes, halved
¼ red onion, minced
3 tablespoons chopped fresh cilantro
¼ jalapeno pepper, seeded and 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

Method
Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Chipotle Burger with Tomato Relish


Chipotle Burger with Tomato Relish
12 Servings 

Ingredients
3 lbs ground beef or turkey1
1 - 3 Chipotle chilies in adobo sauce, chopped fine
1 tablespoon adobo sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons ground cumin

Method
Mix all ingredients thoroughly.
Divide the meat into 4-ounce portions.
Form each portion loosely into a ½ inch-thick burger. 
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Wipe grill rack with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.
Cook turkey burgers until cooked throughout, about 5 minutes on the second side or until burgers are completely done.

1 Add seasoning to ground turkey 24 hours prior to cooking



Tomato Relish

Ingredients
3 Roma tomatoes, diced or cherry tomatoes, halved
¼ red onion, minced
3 tablespoons chopped fresh cilantro
¼ jalapeno pepper, seeded and 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

Method
Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving. 



Sweet Potatoes with Avocado and Dill

Sweet Potatoes with Avocado and Dill
4 Servings
Ingredients
4 Sweet Potatoes
1 avocado
1 tablespoon fresh dill, chopped
¼ cup scallions, chopped
juice of ½ lime
½ teaspoon sea salt
freshly ground pepper to taste 
 Method
Preheat oven to 400 degrees F 
Prick potatoes with a folk and place on a baking sheet. Place in a preheated oven and bake until potatoes are tender.
Remove the avocado pit and scoop the flesh into as a bowl. Add the dill, scallion, lime juice, sea salt and freshly ground pepper. Mix with a folk while mashing the until all ingredients are well combined.
Cut open the potatoes and top with the avocado.

Chili Lime Avocados

Chili Lime Avocados
6 Servings
Ingredients
¼ cup extra virgin olive oil
Juice of 1 lime
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon ground cayenne/chili pepper
3 avocados
Method
In a small bowl whisk together the olive oil, lime juice and seasonings.
Cut the avocados in half, remove the pits and skin. Brush the avocado halves with the oil and lime mixture making sure all areas are thoroughly covered. Grill all sides over medium high heat until grill marks appear, about 3 minutes.

Saturday, June 15, 2019

Sunday Dinner June 16, 2016

On the Menu




 What’s dis here Chicken
4 – 6 Servings
Ingredients
For the Marinade
6 ounces pineapple juice
1 lime, juiced
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon crushed red chili peppers
1 teaspoon turmeric
2 ½ pounds chicken pieces; breasts, thighs, drumsticks
Method
Mix all marinade ingredients in a bowl.
Place chicken in zipper log bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade.
Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered.
When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks. 
 
 
Curried Cabbage and Tomatoes
6 Servings
Ingredients
2 tablespoons olive oil
1 medium onion, sliced
1 medium pepper, sliced
3 - 6 garlic cloves, sliced
2 tomatoes, diced
1 medium cabbage, shredded
1 tablespoon curry powder
1 teaspoon granulated garlic
1 teaspoon granulated onion
freshly ground pepper to taste

Method
In a large sauté pan, heat the olive oil, add the onions and peppers and sauté until onions are translucent.  Add the sliced garlic and tomatoes and continue to sauté until tomatoes are wilted.  Add the cabbage and seasoning mix thoroughly, reduce heat to low and cover. Cook for 15 - 20 minutes. remove from heat and remove the lid if the cabbage is cooked to your desired tenderness.  If not keep the lid on so that it can continue to cook.
 
 
Cilantro Lime Grilled Yams
 8 Servings

Ingredients:
4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ - ½  teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro

Instructions:
Parcook the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water].
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.
Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.
 
 
 Orzo Gorgonzola Salad with a Hint of Mint

8 - 10 Servings
Ingredients
1 pound orzo pasta
3 quarts water
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ pound gorgonzola cheese, crumbled
¼ teaspoon cayenne pepper
½ teaspoon coarsely ground black pepper
1 medium carrot, grated
1 medium red bell pepper, diced
1 medium jalapeño pepper, seeded, diced, fine
1 celery stalk, diced
1 heaping tablespoon coarsely ground mustard
¼ cup mayonnaise
¼ chopped fresh mint
Method
Bring water to a boil, add pasta to the boiling water and stir gently.
Let water come back up to a rapid boil, remove pot from the heat and cover.
Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box.  Orzo is usually 9 minutes.
Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.
Transfer to mixing bowl, add the oil and salt and mix thoroughly.
Place pasta in the refrigerator and let it cool for approximately 1 hour.
Once cold, remove from refrigerator; add all remaining ingredients and mix thoroughly.
Cover and refrigerate at least 1 hour before serving.
This pasta salad is dry not creamy.  



  Strawberry Lemonade
Yields 1 Gallon
Ingredients:
3 ½ quarts [14 cups] cold water
2 cups sugar
2 cups strawberries
10 ounces [1¼ cup] freshly squeezed lemon juice [6 – 8 lemons]

The secret to perfect iced drinks is to start by making a simple syrup. Dissolving equal parts sugar and water effectively disperses the sugar in the liquid, instead of having the sugar sink to the bottom.

Instructions:
In a medium saucepan, bring 2 cups of water and 2 cups of sugar to a boil.
Reduce the heat to medium low and simmer, uncovered stirring occasionally, until the sugar dissolves [This is a simple syrup].
Add strawberries and cook 10 – 13 minutes stirring occasionally. 
Remove from heat and let cool to room temperature before using.
Pour remaining water and the lemon juice into a large container.
Using a mesh strainer, strain the strawberry syrup.  Use a spoon and gently mash the strawberries through the strainer.  Discard the seeds and any pulp remaining in the strainer.
Pour 3 cups of syrup into the lemonade and mix thoroughly.
Refrigerate until lemonade is cold, then serve over ice.
 

Curried Cabbage and Tomatoes

Curried Cabbage and Tomatoes
6 Servings

Ingredients
2 tablespoons olive oil
1 medium onion, sliced
1 medium pepper, sliced
3 - 6 garlic cloves, sliced
2 tomatoes, diced
1 medium cabbage, shredded
1 tablespoon curry powder
1 teaspoon granulated garlic
1 teaspoon granulated onion
freshly ground pepper to taste

Method
In a large sauté pan, heat the olive oil, add the onions and peppers and sauté until onions are translucent.  Add the sliced garlic and tomatoes and continue to sauté until tomatoes are wilted.  Add the cabbage and seasoning mix thoroughly, reduce heat to low and cover. Cook for 15 - 20 minutes. remove from heat and remove the lid if the cabbage is cooked to your desired tenderness.  If not keep the lid on so that it can continue to cook.

Saturday, June 8, 2019

Sunday Dinner June 9, 2019

On the Menu


 Carolina Ribs

10 Pounds

Ingredients

10 lbs. pork ribs                   

2 teaspoons salt

2 teaspoons pepper

1 tablespoon crushed red peppers          

16 oz white wine vinegar  

8 oz water                 

5 oz onions, diced

3 garlic cloves, minced

4 oz green bell pepper, chopped

16 oz diced tomatoes                     

4 oz Tabasco sauce                       

10 oz brown sugar              

2 oz lemon juice



Method         

Combine the salt, pepper and red pepper flakes.

Rub this mixture over both sides of the ribs, coating them well.

Place the ribs in a large pot and add the vinegar and water.

Cover and refrigerate overnight.    

Preheat oven to 350 degrees.          

Uncover the ribs and bake, covered, for 45 min.

Remove the ribs from the liquid and place on a sheet pan presentation side up .

Bake in the oven for an additional 15 minutes or until the internal temperature reaches 145 degrees.

Prepare the sauce by pureeing the onions, garlic, bell peppers and tomatoes in a blender.

Pour this mixture into a sauce pan and add the remaining ingredients.

Simmer the sauce over low heat until it thickens, approximately 15-20 minutes.

Brush the sauce over the ribs and serve hot.    


 Collard Greens Brazilian Style
4 – 6 Serving
Ingredients
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
4 – 6 garlic cloves, sliced
1 medium onion, sliced, thin
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper 

Method
Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the sliced garlic and onions, continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust.



Ms. Mandry’s Yellow Rice – Arroz Amarillo
12 Servings
Ingredients
2 tablespoons olive oil
2 tablespoons garlic sofrito
3 cups rice, rinsed and drained
1 tablespoon sazon
2 teaspoons sea salt
Boiling water to cover by 1 inch
Method
In a heavy large pot with a tight fitting lid, heat the oil. Add the garlic and onion/pepper sofrito and sauté over medium heat until all liquid is absorbed. Add the rice and continue sautéing about 3 minutes. Add the boiling water, just enough to cover the rice by about 1 inch. Bring the pot up to a boil lower the heat to a simmer and cover with a tight lid. If you do not have a tight fitting lid, cover the pot first with foil and then put on the lid. Crimp foil around the pot so that no seam is escaping. Cook rice 15 minutes then redistribute the rice by gently folding/turning it from the bottom of the pot to the top with a large fork. If rice is done, cover and remove it from the heat.
If it needs more time, add more water if needed and continue cooking checking and redistributing every 15 minutes and rice is done.
Note: I always use a long grain brow rice therefore the rice will not be yellow. It also takes approximately 45 minutes to cook. 


Ethiopian Style Black Beans

10 Servings

Ingredients

1 lb dried black beans

2 tablespoons grapeseed oil

1 large red bell pepper, diced

1 large onion, diced

3 large cloves garlic, minced

8 cups water

3 bay leaves

1 tablespoon granulated garlic

1 tablespoon granulated onion

2 tablespoons berbere spice

2 teaspoon sea salt


Method

Sort beans by spreading them out on a flat surface and remove any broken, off color or odd shaped beans.  Remove any dirt, rocks and other debris. 

Rinse thoroughly in cold water, drain and set them aside. 

In a large pot, heat the oil and sauté the peppers, onion and garlic until onions are translucent.

Add the water, beans bay leaves and seasoning, stir and cook uncovered, over medium heat stirring occasionally.

Cook for 2 hours or until beans are fork tender.  

Check the liquid level and make sure it’s covering the beans by at least 1 inch while cooking. 

If liquid is evaporating too rapidly, reduce heat and add water ½ - 1 cup at a time.



Notes:  To soak or not to soak, the choice is yours.  If you choose to soak your beans there are two basic methods:

1.    The long soak. Simply cover the beans in water and soak them overnight (about 8-10 hours).  You now have the option of discarding the water or cooking the beans in the soaking water. 

2.    The quick boil.  Put the beans in a large pot, add water and bring up to a boil. Let the water boil for about 2 minutes, then remove from the heat, cover the pot and let soak for about 1 hour.
 Asian Slaw
8 Servings
Ingredients

1 head green cabbage, shredded

½ head red cabbage, shredded

1 teaspoon sea salt

½ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons sesame oil
½ cup extra virgin olive oil
½ teaspoon crushed red chili peppers
1 teaspoon fresh ginger, grated
1 teaspoon minced garlic

2 carrots, shredded

4 scallions, julienned ½ cup pine nuts - Optional



Method

Toss the cabbage together in a large colander and set in the sink.

Sprinkle the cabbage with salt and let stand for 15 minutes.  The salt draws out some of its moisture so that the slaw remains crunchy.

In a bowl whisk together the vinegar, soy sauce, oil, chili peppers, ginger and garlic. 

Toss together with the cabbage, carrots, and scallions.

Refrigerate and serve cold.
   
Jamaican Sorrel
Yields 8½ Cups

Note: Hibiscus flowers can be purchased at any Hispanic grocery store. It's sold under the name of Jamaica which is pronounced hah-my-kah. 

Ingredients
6 ounce hibiscus (Jamaica) flowers
10½ cups water
2 tablespoons dried ginger root pieces
12 whole allspice (pimento) berries
1½ cups sugar

Method
Spread the hibiscus out on a cookie sheet and sort through the flowers to remove any debris.
In a large pot, add the water, hibiscus, ginger and allspice berries. Bring the pot to a boil for 10 minutes, then remove it from the heat.  Let sorrel steep for 30 minutes.
Strain the mixture and discard the flowers, etc.
Add the sugar starting with 1 cup.  Taste for sweetness and add more sugar as needed.
This beverage can be served hot or cold.
If serving cold, let it come to room temperature before refrigerating or adding ice.