Dirty Rice Recipe

Dirty rice , a Cajun favorite, contains white rice is mixed with diced up chicken livers or gizzards, which is the “dirty” part of the  rice, along with sautéed onions, celery and bell peppers and usually sausage.  Its seasoned somewhat spicy depending on the person’s taste and then served as an entire meal.  Below is my recipe for a delicious dirty rice that is made with onion, celery, bell pepper, garlic, ground pork, ground beef, chicken livers, rice, chicken broth, vegetable broth, cayenne and other seasonings and herbs.

Ingredients

2 3/4 cups of vegetable broth
1 1/2 teaspoons of salt
1 1/2 cups of long grain rice
2 tablespoons canola oil
1 small onion, diced
2 celery stalks, diced
1 green bell pepper, diced
2 garlic cloves, minced
1/2 pound of  ground pork
1/2 pound of ground beef
1/2 cup chicken livers (about 4 ounces), diced
1 tablespoon dried oregano
1 teaspoons of salt
1/4 teaspoon of ground black pepper
1/2 teaspoon chili powder
1/8 teaspoon of cayenne pepper
1 1/2 cups chicken broth
1/2 bunch scallions (white and green parts only), chopped
2 tablespoons of parsley, chopped

Instructions

Pour your vegetable broth into a large saucepan with a tight-fitting lid. Bring your broth to a boil over a medium high heat and then add in your salt and rice to the broth.  Now, give your rice a quick stir, reduce your heat to low and then place your lid on your saucepan and let simmer covered for 18 minutes.  After 18 minutes remove your rice from the burner and let sit for 5 minutes.   After 5 minutes fluff your rice with a fork and set aside for use later.

While your rice is cooking you will want to place your oil in a large skillet and place it over high heat. When the oil is hot, add in your onion, celery, bell peppers and garlic and sauté your vegetables until they begin to soften.  This should take about 5 minutes.

Then add in your ground pork, ground beef and chicken livers and cook until your meat has browned, making certain to stir and break up your ground meat as it cooks.   Now, add in your oregano, salt, black pepper, chili powder and cayenne and stir for another minute.  Then add in  about 1/4 of a cup of your chicken broth and take a wooden spoon and scrape the bottom of your pan to remove all of the brown bits on the bottom.  This will add in some extra flavor to your broth.  Now add in the rest of your chicken broth, your rice, scallions and parsley and stir until the liquid is absorbed and the rice is heated through.

Italian Sausage Chili Recipe

Chili is a great one pot meal that your whole family can and will enjoy.  Below is my recipe for a delicious and spicy chili that is made Italian sausage instead of ground beef, kidney beans, ground beef chuck, garlic, onion, bell pepper, jalapeño, tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika and other seasonings.  Normally I would add more garlic but since the Italian sausage already has garlic in them 1 garlic clove is enough.

Ingredients:

1 tablespoon of olive oil
1 large sweet onion, chopped
1 green bell pepper, stemmed, seeded and diced
1 red bell pepper, stemmed, seeded and diced
4 tablespoons of jalapeño chilies, seeded and finely chopped
1 garlic clove, chopped
1 1/4 pound of mild Italian sausage, with casings removed
1 1/4 pounds of hot Italian sausage, with casings removed
3 tablespoons of chili powder
1 tablespoons ground cumin
1 1/2 teaspoons of dried oregano
1 teaspoon of sweet paprika
1 tablespoon of sugar
1 (28 oz.) can of diced tomatoes in juice
1 (8 oz.) can of tomato sauce
1 (14 oz.) can of beef broth
3 (15 oz.) cans of kidney beans, drained

Instructions:

Take a Dutch oven and add your oil into it.  Then place it over a medium high heat.  When it gets  slightly hot add in your onions and bell peppers and sauté your vegetables until they are tender.  This should take 4 or 5 minutes.  At that point add in your jalapeños and garlic and sauté for an additional minute.  Now add and crumble in your Italian sausage and cook it until it has browned.  Make certain your break up your sausage as it cooks.  Continue cooking until your sausage has browned and any liquid has cooked away.  This should take about 5 minutes.

Next, add in your chili powder, cumin, oregano, paprika, sugar, tomatoes, tomato sauce, broth and kidney beans and bring it to a boil.  You will want to reduce your heat when it comes to a boil and bring it to a simmer.  Now let your chili cook for 45 to 60 minutes so that your flavors can come together and your chili can thicken.  Make certain that you stir your chili periodically as it cooks, especially during the last 20 minutes.

Whole Wheat Pancakes Recipe

Making pancakes can be a bit difficult if your inexperienced in making them but once you learn how to making them they are actually quite easy to make.   Below is my recipe and my step by step instructions for making some delicious and fluffy whole wheat pancakes that your whole family will love.  They are made with all purpose flour, whole wheat flour and wheat germ in addition to other ingredients.

Ingredients:

1 cup of whole wheat flour
2/3 cups of all purpose flour
1/3 cup of toasted wheat germ
1 teaspoons of baking soda
2 teaspoons of baking powder
3/4 teaspoon of salt
3 tablespoons of sugar
2 cups of 2% lowfat milk
2 eggs, lightly beaten
1 tablespoon of vanilla extract
4 tablespoons of butter, melted and cooled
2 tablespoons of vegetable oil for griddle

Instructions:

Take a medium mixing bowl and add in your whole wheat flour, all purpose flour, wheat germ, baking soda, baking powder, salt, and sugar and whisk your ingredients together.  Now take a large mixing bowl and add in your milk, eggs, vanilla extract and butter and mix your ingredients together until they are fully mixed together.   Now, take your dry ingredients and slowly add them in a little at a time and mix your ingredients together until all of your dry ingredients are mixed in with your wet.  Make certain that you do not over mix or your batter will be tough, so just  mix just until your ingredients have come together and you have a nice batter.

Now preheat your oven to 175 degrees F.  The oven will be used to keep your pancakes warm while you are making different batches.

Then, take a griddle and pour just a bit of vegetable oil on the griddle and use a paper towel to coat the griddle lightly. Now place your griddle over a medium heat. When your surface is hot take a ladle and pour about 1/3 of a cup of your batter onto the griddle and spread your batter into a circle using the back of your ladle.  You will want to spread your pancakes about 3 inches apart. You will have to work in batches.

While the whole wheat pancakes cook you will notice that there are some bubbles in the batter.  You know your pancakes are ready to be flipped when the bubbles begin to pop.  When they are ready to be flipped take a spatula and gently flip them over and then cook your pancakes until they are golden brown on the bottom. This should only take 1 to 1 1/2 minutes.  Then remove your pancakes and place them on a baking sheet and place your baking sheet in your preheated oven to keep warm.  Now, continue to make your pancakes as shown above, adding more vegetable oil when needed, until you have used up all of your batter.  Then serve your whole wheat pancakes with butter and some maple syrup.

Pot Roast & Vegetables Recipe

There is nothing quite like a Pot Roast with roasted vegetables for Sunday night dinner.  The Pot Roast should be slowly roasted in the oven until its tender and it should be roasted with vegetables that are cooked along side the roast so that the roast is flavored by the vegetables and herbs and the vegetables are flavored by the roast.  Below is my recipe for a wonderful and flavorful Pot Roast with vegetables.

Ingredients:

1/4 cup of flour
1 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of oil
5 pound boneless beef round rump or chuck roast
4 cloves of garlic, crushed and minced
2 sweet onions, cut into wedges
2 celery stalks, cut into 1 inch pieces
2 teaspoons of dried rosemary, crushed
1/2 teaspoon of dried thyme
1/4 teaspoon of black ground pepper
3/4 cup of vegetable broth
1/4 cup of red wine
1 1/4 cup of  large carrots, cut into 2 inch pieces and then quartered lengthwise
1 14 cups of fresh green beans, cut into 1 inch pieces
3 tablespoons of flour
3 tablespoons of water

Instructions:

Preheat your oven to 325 degrees F.

Now, season your roast with salt and pepper and then dredge it in flour and pound your flour into the meat.  Now place your oil in a Dutch oven and place your pot on the stove over a medium heat and brown your meat on all sides.

You should now add in your garlic, onions, celery, rosemary, thyme, pepper, vegetable broth and wine to your Dutch oven, cover it tightly and place it in your preheated oven and cook for 3 1/2 hours.  Then add in your carrots and green beans, cover tightly and cook an additional 1 hour until the meat and vegetables are fork tender.

Now remove your roast and vegetables from your Dutch oven and set them aside.  Let them rest about 15 minutes before cutting your roast into bite sized pieces.  Set aside 2 cups of your pan juices.  If you do not have 2 cups worth then add some beef broth until you have 2 cups.  Now Then take your Dutch oven and add in your flour and water and whisk together.    Then whisk in your pan juices and place your Dutch oven over a medium heat, making certain that you stir constantly.   Then continue to cook and stir until your gravy comes to a boil.  This should take 4 to 5 minutes.  Then cook and stir for 1 more minute.  Serve your pot roast and vegetables mixed together and topped with your gravy.

Stuffed Spaghetti Squash Recipe

One of my favorite dishes during the fall is stuffed spaghetti squash.  Below is my recipe for making stuffed spaghetti squash.  The squash is first baked until tender and then stuffed with a mixture of onion, bell pepper, garlic, spaghetti squash, ground chuck, Italian sausage, tomatoes, parmesan cheese, oregano, basil and seasonings.  It is then topped with some mozzarella cheese and baked in the oven.

Ingredients:

2 medium-sized spaghetti squash
1 tablespoon of olive oil
1 tablespoon of butter
1 sweet onion, diced
2 red bell peppers, diced
3 cloves of garlic, minced
1/2 pound of ground chuck
1/2 pound of sweet Italian sausage, casing removed
1 (28 oz.) can of diced tomatoes
1 teaspoon of dried leaf oregano
1/2 teaspoon of dried leaf basil
1 teaspoon of salt
1/4 teaspoon of ground black pepper
1 pinch of ground cayenne pepper
1/4 cup of finely grated parmesan cheese
8 ounces of mozzarella, shredded

Instructions:

You will want to preheat your oven to 400 degrees F.

Now you should cut your spaghetti squash in half, lengthwise, and then scoop out the seeds.   Then take a shallow roasting pan or baking dish and place your spaghetti squash, cut sized down into the pan and add in one inch of water into the pan.  Now place your roasting pan into your preheated oven and bake until your spaghetti squash is soft when pierced with a fork.  This should take 45 to 55 minutes.  When done, remove your pan from the oven and then place them on a wire rack to cool.

You will want to make your filling while your spaghetti squash is roasting.  To do so take a large skillet and place your olive oil and butter into your skillet and then place it over a medium heat until the skillet is hot.  Once the skillet is hot add in the onion and red bell pepper into your skillet and then sauté for about 5 minutes, or until the vegetables are tender.  You will want to add in your garlic in about the last 1 minute of cooking.  Then add in your ground chuck and Italian sausage and cook until your meat has browned, making certain to break up your Italian sausage as it cooks.  Once your meat is browned you will want to add in your tomatoes, oregano, basil, salt, black pepper and cayenne pepper.   Bring it to a boil and then reduce your heat and let it come to a simmer.  Then let your sauce simmer until your vegetables are tender and your sauce has thickened nicely.  This should take 30 to 45 minutes.

Preheat your oven to 400 degrees F.

Now take your spaghetti squash and take a fork and shred out the flesh from inside of them but leave about 1/2 of an inch of the flesh inside of the spaghetti squash.  Now take a large mixing bowl and place the flesh of the spaghetti squash into the bowl along with 2 1/2 cups of your meat sauce and your parmesan cheese and then gently mix them together.   Now, stuff each half of the spaghetti squash shells with the meat mixture and then top with your mozzarella cheese.  Then place them in a large shallow roasting pan or baking dish and place them in the preheated oven and bake them until your cheese has melted and has slightly browned on top.  This should only take 8 to 10 minutes.

Carne Asada Recipe

Carne asada is a Mexican recipe for marinated skirt or flank steak that’s marinated in a spicy and flavorful marinade and then is often cooked on a grill and then served in tortillas along with salsa, guacamole and sour cream.  Below is my recipe for making a delicious carne asada on the grill.  The marinade that you marinade the skirt steak with is made with tequila, lime juice, lemon juice, orange juice, garlic, onion, jalapeño, cilantro, coriander, oregano, chili powder, cumin, salt and pepper.

Ingredients:

1/2 cup of tequila
1/4 cup of lime juice
1/4 cup of lemon juice
1/4 cup of orange juice
5 garlic cloves, mashed and minced
1 medium onion chopped
1 jalapeño chile pepper, seeded and minced
1 large handful of fresh cilantro, leaves and stems, finely chopped
1/2 teaspoon of ground coriander seed
1/2 teaspoon of Mexican oregano
1/2 teaspoon of chili powder
1/4 teaspoon of ground cumin seed
1 teaspoon of salt
1 teaspoon of black pepper
2 pounds of skirt steak
12 flour tortillas
1 bundle of green onions

Instructions:

Take a mixing bowl and add in your tequila, lime juice, lemon juice, orange juice, garlic, onion, jalapeño, cilantro, coriander, oregano, chili powder, cumin, salt and pepper and whisk your ingredients together.  Then place your marinade in a large freezer bag, add your flank steak, seal your bag and then massage your marinade into your meat.  Place your skirt steak in the refrigerator and let it marinate for 6 to 8 hours, making certain to turn the meat over a few times as it marinates.

Preheat your grill.

Now, place a few drops of water on each tortilla, stack them and then wrap in aluminum foil.   Then, place your tortillas on grill, but not directly over the heat.

You will want to remove your skirt steak from the refrigerator about 30 minutes prior to grilling to allow the meat to come up to room temperature.  When its time to grill, remove your skirt steak from the marinade and set aside your marinade.  Place your skirt steak on grill and brush it with your reserved marinade.   After 5 to 6 minutes on the grill turn your meat and then brush one last time with your reserved marinade.  You will also want to place your green onions on the grill and turn your tortillas at this time.  Then let your skirt steak cook for an additional 5 to 6 minutes.  You will now want to discard any remaining marinade.  You can not use it on cooked meat since it would contaminate your meat and make you ill.

Your meat should now be medium rare so remove it from the grill, along with your green onions and tortillas.  Keep your tortillas in the aluminum to keep them warm until just before serving.  Let your meat rest for 5 minutes and then slice your skirt steak thinly on an angle against the grain and then serve with your tortillas and green onions.  You can also serve with salsa, guacamole and sour cream on the side.

Barbecue Broiled Chicken Recipe

One of my favorite ways to cook chicken is either on the grill or under the broiler.  Below is my recipe for making some delicious barbecue chicken under the broiler.  To make this chicken you simply season your chicken with Cajun seasoning and garlic powder and then broil your chicken under the broiler until the juices run clear.  Then put your barbecue sauce on your chicken and then broil for 2 additional minutes per side

Ingredients:

1 (4 lb.) chicken, cut into 8 pieces

Cajun seasoning, to taste

Garlic powder, to taste

1 cup barbecue sauce

Instructions:

You will want to begin by coating your broiler pan with cooking spray.  Then preheat your broiler and broiler pan for about 10 minutes prior to cooking.   Place your broiler pan on the top rack.

Now rinse your chicken pieces over running water and then pat your pieces dry, using paper towels.  Then liberally season your chicken pieces with your Cajun seasoning and garlic powder.

Next, arrange your chicken on your broiler pan and then broil your chicken until the juices run clear.  This should take about 10 minutes each side.  After that time simply brush half of your barbecue sauce on top of the chicken and then return your chicken under the broiler and broil for 2 minutes.  Then turn your chicken and brush the remaining barbecue sauce on top of your chicken, making certain all areas of your chicken pieces are coated and then return your chicken under the broiler and broil for 2 more minutes.  Then remove your broiler pan from the oven and let your chicken sit for 4 minutes before serving.

Danish Meatballs Recipe

Danish Meatballs  are a staple of the Danish diet and are made from a combination of ground beef, pork or even veal along with minced or grated onion, breadcrumbs, milk, flour and seasonings.   Below is my recipe for making Danish Meatballs along a delicious gravy to be  served with them.  I love to enjoy my Danish meatballs and gravy with some delicious mashed potatoes,  They go wonderfully together.

Ingredients:

3/4 pound of ground beef
1 pound of ground pork
1 medium onion, grated
1/2 cup of breadcrumbs
4 tablespoons of flour
2 eggs, lightly beaten
1/4 teaspoon of Kosher salt
1/4 teaspoon of black pepper
3/4 teaspoon of nutmeg
3 cloves of garlic, minced
1 teaspoon of dried marjoram, crumbed
1/3 cup of half & half
1 tablespoon of butter
1/2 tablespoon of olive oil
3 tablespoons of flour
1 cup of heavy cream
1 tablespoon of beef bouillon
1/4 teaspoon of garlic powder
1 teaspoon of dill weed
salt & pepper to taste

Instructions:

Take a large mixing bowl and add in your ground beef, ground pork, onion, breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and marjoram and mix your ingredients together with your hands.  Once your ingredients are well combined slowly add in your half & half.   Then place your meat mixture in the refrigerator for 20 to 30 minutes to chill.  This will make your meatballs easier to form.  After that time remove your meat from the refrigerator and form your meatballs.  You want your meatballs to be about the size of walnuts.  Then preheat your oven to 220 degrees F.

Now add in your olive oil and butter to a large heavy duty skillet and place your skillet over a medium heat.  When the butter melts add in your meatballs to your skillet, but do not crowd them.  You will want to slightly press down on them when you place them in and then cook for 4 to 5 minutes per side.  You will have to work in batches.  You will have to add in a little olive oil and butter with each batch and you may have to adjust your heat if they are browning too much.  When your meatballs are done place them on a platter, place some foil on top and then put them in your preheated oven to keep warm.

When finished making your meatballs you will want to remove your oil from your pan, but leave the drippings and the brown bits at the bottom of your skillet.   To make your  gravy you will want to increase your heat to a medium high and then add in your flour to your drippings.  Make sure you whisk vigorously as you do this.  If you don’t have at least 3 tablespoons of drippings in your pan you will want to add in some butter.  Then whisk your flour into your drippings to make a roux.  Your roux will thicken your gravy.  When the flour is fully absorbed into the drippings slowly add in your cream, making certain to whisk as you add in your cream.   You will want a creamy consistency and you will not want any lumps so make certain to constantly whisk until all of your cream has been added.   Then add in your beef bouillon, garlic and dill weed and cook while whisking occasionally as it cooks until you have the consistency of a gravy.  You will also want to scrape the brown bits from the bottom of your skillet and incorporate them into your gravy as it cooks. When finished, give your gravy a taste and add in some salt and pepper to your liking.  You will want to serve your gravy with your Danish meatballs.

Honey Barbecue Sauce Recipe

Store bought barbecue sauces are fine but I find that homemade ones are much better.  Take a look at my easy to follow recipe for a delicious honey barbecue sauce recipe that can be used on beef or pork ribs, pork loin, chicken, pulled pork, burgers, hotdogs, with beans, in chili or as a dipping sauce and many other items and meats.  It is made with sautéed onion and garlic, ketchup, honey, Worcestershire sauce, lemon juice, liquid smoke, chili powder and pepper.

Ingredients:

1/4 cup peanut oil
1/4 cup of butter
1 medium white onion, finely diced
2 garlic cloves, minced
1 cup of ketchup
1/3 cup of water
1/4 cup of honey
1 teaspoon liquid smoke
2 tablespoons of lemon juice
1 tablespoon of Worcestershire sauce
1/4 teaspoon of chili powder
1/4 teaspoon of black pepper

Instructions:

To make your BBQ Sauce you will want to place your butter and oil in a saucepan and melt the butter over a medium heat.  Once the butter melts add the onion and garlic to the saucepan and cook over medium heat for about 4 minutes or until onions are translucent.  Do not let your onions turn brown.

At this point you will need to remove your saucepan from the heat and then add and whisk in your ketchup, water, honey, liquid smoke, lemon juice, Worcestershire sauce, chili powder and pepper.   Then place your saucepan back on the burner over a medium high heat and bring your sauce to a boil.  Once it comes to a boil reduce your heat and bring it to a simmer and cook your sauce uncovered until it reduces and thickens.  This should take about 5 minutes.  Make certain that you stir periodically while it simmers.  When your honey barbecue sauce is done you can either use it or place it in a sealable container and place it in the refrigerator.  It should keep for about a week.

Pomegranate Sweet Tea Recipe

In the South when you ask for a glass of tea they will assume that you are asking for a glass of sweetened iced tea.  Sweet Tea means tea that is sweetened with white sugar at the time that it is brewed.  The amount of sugar that you add will depend on your sweet tooth.  Below is my recipe for how to make some delicious ice cold pomegranate sweet tea that is made with water, sugar, baking soda, orange and spice herb tea, pomegranate juice and ice.

Ingredients:

8 cups of clean fresh water,
1 cup of white granulated sugar
1/8 teaspoon of baking soda
5 orange and spice herbal tea bags
1 cup of pomegranate juice
Ice

Instructions:

You will want to pour two cup of your water and all of your sugar into a 3-Quart Saucepan and bring the water to a boil.  Continue boiling until all of the sugar has completely dissolved.  Now take the saucepan off the heat and add a pinch of baking soda into the water and stir.  The reason for adding the baking soda to the tea us to remove the bitterness of the tea.

Your next step is to take a 2-quart pitcher and place the tea bags at the bottom of the pitcher.  I use herbal teas because herbal tea is caffeine free and I prefer non caffeinated drinks.  You will now want to pour the hot water over the tea bags as well as 6 cups of cold water.  Now simply cover the pitcher and steep the tea for 5 to 7 minutes, depending on how strong you want your tea.  After that time remove the tea bags, making certain not to squeeze them when you remove them from the pitcher.  The reason for not squeezing them is that doing so tends to make the tea bitter.  Next, add in your pomegranate juice to your sweet tea and give it a stir.

Now simply place your pitcher of pomegranate sweet tea into the refrigerator and chill until its nice and cold.  You will want to chill about 4 to 6 hours.  When serving your pomegranate sweet tea, pour it over a tall glass that’s half full of ice.  Then simply enjoy a nice tall glass of ice cold pomegranate sweet tea.

Country Style Pork Barbecue Ribs Recipe

Below is my recipe for making some delicious and tender baked country style pork  ribs.  These ribs are liberally seasoned with Cajun seasoning and black pepper and then slowly baked in the oven at 250 degrees F. until they are nice and tender..  They are then brushed with your favorite honey barbecue sauce and then baked in the oven for an additional 20 minutes at 400 degrees F. until cooked to perfection.

Ingredients:

2 medium sweet onions, thickly sliced into rings
1/3 cup of vegetable broth
2 pounds of country ribs
Cajun seasoning, to taste
Black pepper , to taste
1/2 cup of honey barbecue sauce

Instructions:

Preheat oven to 250 degrees F.

Take a large baking pan and place your onions on the bottom of the pan.  Then place your vegetable broth in the pan.  Now season your country ribs liberally with your Cajun seasoning and pepper and then place your ribs on top of your onions in the baking pan.  Now tightly cover your baking pan with aluminum foil and then place your baking pan into your preheated oven for 3 hours.

After 3 hours you will want to remove your baking pan from the oven and then increase the temperature of your oven to 400 degrees F.  Then transfer your ribs to a baking sheet and brush your barbecue sauce on all sides of your ribs and then place your baking sheet to your oven, uncovered, and bake for about 20 minutes until the sauce has thickened and your ribs and have browned.  You will want to quickly flip and re-baste your country ribs about half way through.  I also love to take the onions and place them on the baking sheet during the last 10 minutes.  This will help to slightly caramelize your onions.

Chicken and Vegetable Stir Fry

The following is my step by step recipe for a delicious chicken and vegetable stir fry recipe, that is relatively easy to make and definitely delicious to eat.  Its also quite healthy since you are using chicken, which is a lean meat, and vegetables that are healthy for your diet.  It’s also a perfect recipe for after a long day at work since its simple to make, doesn’t take a long time to create and tastes delicious.

Ingredients:

2 tablespoons of vegetable oil, divided
3 boneless chicken  breasts, cut into bite size pieces
2 celery stalks sliced on the diagonal
1 small onion, chopped in large pieces
1/4 of a small head of green cabbage, thinly sliced
2 carrots, peeled and julienned
1 (24 oz.) package of frozen stir fry vegetables
1/2 teaspoon of red chili flakes
2 teaspoons of soy sauce
2 to 3 tablespoons of Teriyaki sauce

Instructions:

You will want to heat a pan or wok with about a tablespoon of oil.  When the pan is hot you will want to put the chicken in and stir fry it until the chicken is browned and cooked through.  This should only take 4 to 5 minutes.  Since your wok or pan is hot you will want to make certain that you keep the chicken moving as it cooks.  When your chicken is done set it aside for use later.

Now place 1 more tablespoon of oil into the wok or pan and add in your celery, onion, cabbage and carrots and stir fry for about 3 minutes making certain that you stir and toss every so often so all of the vegetables get equally cooked and they do not burn.  After 3 minutes have elapsed you will want to add in your frozen vegetables and your red chili flakes and then stir fry for an additional 2 minutes.  Then  put about 2 teaspoons of soy sauce into the mixture and continue to cook for 1 minutes more.  The amount of soy depends on your taste.  If you like more you can add a bit more.

Your next step is to return the chicken that you had set aside to the wok or pan and mix it in with the vegetables.  Then  pour about 2 tablespoons of the Teriyaki sauce over the chicken and vegetables and continually stir while it finishes cooking.  The exact amount that you pour in will depend on your taste.  You will only have to cook for about another 2 minutes, making certain to continually move around your food in the wok or pan as it cooks so that they do not burn. After this time, you are now finished and you now have a healthy and very appetizing all in one dish that you can serve with pride.  I will usually serve this with some freshly made steamed rice.

Roasted Corned Beef, Cabbage & Vegetables Recipe

Growing up I always had corned beef and cabbage the traditional way, which is having it boiled.  Being a bit experimental this year I decided to try it roasted on St. Patrick’s Day since I know that roasting always brings out the best in meat.  Because corned beef is salty you will need  to boil the corned beef a couple times to reduce the sodium before you roast it.

Ingredients:

3 lbs corned beef (with spice package)
3 tablespoons of Dijon mustard
1/2 tablespoon of creamy horseradish sauce
1 garlic clove, minced
1 large head of green cabbage, cut into 2 inch wedges
4 carrots, peeled and quartered
2 onions, peeled and quartered
2 celery stalks, quartered
3 large potatoes, peeled and quartered
Salt

Instructions:

Preheat oven to 350 degrees F.

You will want to drain and rinse the corned beef from the package and set aside the spice packet. Then place your corned beef into a pot and cover it with about 2 inches of water.  Next, place your pot over a high heat and bring your pot to a boil.  As soon as it comes to a rapid boil you will want to remove your pot from the heat and then drain the water from your pot.  Then refill the pot with some fresh water about 2 inches above your corned beef and bring your pot to a boil once again.   As soon as your pot comes to a boil remove it from the heat and place your corned beef, fat side up, in a small roasting pan.

While your corned beef is coming to a boil you will want to take your spice pack and crush the mixture.  You can do so either with a mortar an pestle or with the flat side of a heavy skillet.   Then place your crushed mixture into a small bowl and add in your mustard, horseradish sauce and garlic and mix your ingredients together.

Then spread your mustard mixture over the top and sides of your corned beef that is already in your roasting pan.  Then add 1/2 of a cup of water into your roasting pan, cover it with foil and place your roasting pan into your preheated oven and roast for 45 minutes.

After your 45 minutes has elapsed you will want to remove your roasting pan from your oven and carefully remove your corned beef from the pan,  Then place your cabbage, carrots, onion, celery and potatoes in a layer on the bottom of your roasting pan.  You will have extra vegetables,  Then place your corned beef, fat side up, over the top of your vegetables and place your remaining vegetables around your corned beef.  Cover your roasting pan with foil once again and then return you roasting pan to your oven and roast for 1 hour and 15 minutes,  Then remove your foil from your pan and continue to roast for about another 15 minutes.  You will know your corned beef is done when your vegetables are tender and the temperature of your meat has reached 170 degrees in the thickest part of your roast.

Then place your roasting pan under the broiler for about 4 minutes and broil until your vegetables and corned beef are golden.  Then let your corned beef rest for 8 minutes before carving.  After that time place your corned beef on cutting board and cut it at a diagonal, across the grain of the meat into thin slices and then serve it on a platter with some of the pan juices along with your cabbage, onion, celery, carrots and potatoes.

Albondigas Soup Recipe

Below is my recipe for a somewhat spicy and totally delicious Albondigas soup that was inspired by my niece‘s recipe.  The broth is a combination of chicken broth, beef broth & a tomato sauce made with fresh tomatoes, onions, garlic, cumin and chipotle chiles.  The soup has fresh carrots, potatoes & zucchini and some delicious meatballs made with ground beef, ground pork, rice, oregano, and egg to bind the ingredients together.

Ingredients:

2 tablespoons of olive oil
1 large onion, chopped
3 cloves of garlic, minced
Pinch of cumin seeds
10 medium ripe tomatoes, chopped (keeping the juice)
2 canned chipotle chiles in adobe sauce
6 cups of chicken broth
2 cups of beef broth
1 cup of water
4 carrots, sliced into 1 inch pieces
3 medium potato, peeled and chopped into 1 1/2 inch cubes
1 teaspoon of fresh oregano, minced
4 sprigs of fresh cilantro, chopped
Salt and pepper to taste
2 medium zucchinis, chopped into 2 inch pieces
3/4 pound of ground beef
3/4 pound of ground pork
A pinch of flour
1/2 cup of cooked rice
1 1/2 teaspoons of dried Mexican oregano
1 egg, lightly beaten
Salt and pepper to taste

Instructions:

Take a Dutch oven or stockpot and add in your oil and place it over a medium heat.  Then add in your onion, garlic and cumin seeds and sauté until the onions are translucent.  This should take about 5 minutes.  Then add in your tomatoes and reduce your heat to a medium low and bring your mixture to a simmer.  Your sauce it ready when the tomatoes are cooked down and the sauce looks saucy. You may need to add in a little broth.

At this point place your tomato mixture and chipotle chiles into a food processor and blend until smooth. When your tomato sauce is smooth return your tomato sauce back into your Dutch oven along with your chicken broth, beef broth, water, carrots, potatoes, oregano, cilantro, salt and pepper.  Then place your pot over a medium high heat and bring to a boil.  You will then want to reduce your heat and bring it to a steady simmer and then let simmer for about 15 minutes.  Then add in your zucchini and cook for an additional 5 minutes or until all of your vegetables are tender.

While your Albondigas soup is simmering you will want to make your meatballs.  To make your meatballs take a medium mixing bowl and add in your ground beef and ground pork, rice, oregano, egg, salt, pepper and a pinch of flour over top.  Then mix your ingredients together with your hands.   Once mixed you will want to form your meat mixture into balls of about 2 inches in diameter.  Then gently add in your meatballs into your simmering soup, one at a time.  You will want to simmer your soup until your meatballs are buoyant and firm.  This should take about 15 more minutes. When your Albondigas soup is ready you will want to ladle into bowls and serve while still hot.

Honey Barbecue Chicken Wings Recipe

A favorite appetizer for any football, baseball or soccer fan while enjoying the game are some delicious chicken wings.  They are also a great appetizer for any event or party.  Below is my recipe for making some delicious Honey Barbecue Chicken Wings along with a recipe for a great blue cheese dip to serve them with.  These are truly delicious and well worth making.

Ingredients:

1 tablespoon of olive oil
2 garlic cloves, minced
1 tablespoon of ginger, finely minced
1/2 cup of honey
1 1/2 tablespoons of Molasses
1/3 cup of ketchup
2 tablespoons of lemon juice
1 teaspoon of  lemon peel, finely grated
2 teaspoons of cider vinegar
1 1/2 tablespoons of Worcestershire sauce
2 teaspoons of Dijon mustard
1/4 teaspoon of chili powder
1/4 teaspoon of pepper
1/8 teaspoon of hot pepper sauce
18 whole chicken wings
1/2 cup of sour cream
1/2 cup of crumbled blue cheese
1/2 cup of mayonnaise
1 tablespoon of white wine vinegar
1/8 teaspoon of black pepper
1 teaspoon of finely chopped fresh thyme
1 clove of garlic, minced

Instructions:

You will want to begin by making your sauce for your chicken wings.  To make your sauce take a small saucepan and add in your olive oil and place it over a medium high heat.  When your pan gets hot add in your garlic and ginger and sauté for 1 minute.   Then add in your honey, Molasses, ketchup, lemon juice, lemon peel, vinegar, Worcestershire sauce, mustard, chili powder, pepper and hot pepper sauce and mix your ingredients together.  When it comes to a boil reduce your heat and bring it to a simmer.  Then simmer your sauce, uncovered for 15 minutes.  Now take your pan off the heat and let your sauce cool to room temperature.

You will want to rinse your chicken wings and then separate them into three pieces.  You will not be using the wings tips for this recipe.  I like to put the wing tips in the freezer and use them along with other chicken pieces for making chicken stock at a later date.   Now, place your wings in a large re-sealable plastic storage bag and add in 3/4 cup of your cooled sauce.  Now, seal your bag and toss to coat.  Then place your bag in the refrigerator and let your chicken marinade for 2 hours.   You will want to place your remaining sauce in a sealable container and refrigerate until you need it at a later time.

Now, preheat your oven to 400 degrees F.

You will want to drain and discard your marinade and then, line two baking sheets with foil and spray the foil with a nonstick spray.  Divide your wings between your two baking sheets and lay them in a single layer.  Then simply place them in the oven and bake your chicken wings for 20 minutes, turning them half way through.  Make certain that you baste your wings occasionally as they cook.

When your chicken wings have just about finished baking you will want to baste them once again and then place them about 4 to 6 inches under the broiler and broil for 2 to 3 minutes or until browned and juices run clear.  Your chicken wings are now ready to serve.  You will want to serve them with a nice blue cheese dip.

To make the dip you will want to add in your sour cream, blue cheese, mayonnaise white wine vinegar, black pepper, thyme and garlic to a food processor and blend until smooth.   Then place your dip in a bowl and serve it with your chicken wings along with some fresh veggies like celery, carrots or cherry tomatoes.