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.

Anthony's Strawberry Banana Smoothie Recipe

A smoothie is a delicious and healthy drink  that is made in a blender.  It has ingredients such as fruit, milk, juice, yogurt, crushed ice, honey and other ingredients. Below is my recipe for making a delicious strawberry banana smoothie, that’s made with bananas, strawberries, yogurt, milk, honey and ice.

Ingredients:

2 medium bananas
1/2 cup of strawberry yogurt
1 1/2 cups of frozen strawberries
1/2 cup of 2% low fat milk
2 teaspoons of honey
1/2 cup of ice cubes

Instructions:

You will want to begin this recipe by cutting your banana into 1 inch chunks and then placing them along with your yogurt into the freezer.  Then let them sit for about half of an hour.  After that time you will want to add in your frozen banana, frozen strawberries, strawberry yogurt, milk, honey and ice into your blender.  Then cover your blender and  blend your ingredients on a high speed until they are nice and smooth.

You can add more milk to make your strawberry banana smoothie thinner or you can add some more ice to make it thicker.  There is no set in stone recipe when making this or any  other smoothie.  Just add what tastes good and try to avoid processed sugars you have a healthy and a delicious drink.

Homemade Applesauce Recipe

There is nothing quite as delicious as fresh homemade applesauce.   By making your own you can control the amount of sugar and preservatives that go into your body.  Below is my recipe for some delicious applesauce that is made with apples, lemon juice, cinnamon, nutmeg and sugar.  I suggest using granny smith apples for this recipe.

Ingredients:

4 pounds of apples, peeled, cored and chopped
3 tablespoons of lemon juice
3/4 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/2 cup of white sugar
1 cup of water

Instructions:

You will want to begin this recipe by taking a 5-quart saucepan and adding in your apples, lemon juice,  cinnamon, nutmeg, sugar and water.  Then place your saucepan over a medium high heat.   Once it comes to a boil you should reduce your heat to low, cover your pot and then let it simmer until you apples are nice and tender so that you can mash them.  This should take 20 to 30 minutes.

When your apples are tender you should remove your saucepan from the heat and then mash your apples with a potato masher until you have the consistency that you want.  I like my applesauce to be slightly chunky so I do not fully mash my applesauce.  Then simply place your applesauce in an airtight container and then refrigerate until it is cold and serve.  You can keep your applesauce in the refrigerator for several weeks as long as you store it in an airtight container.

Beef and Barley Chili Recipe

I have always loved chili, especially during the winter.  Below is my recipe for making some delicious beef and barley chili that is made with pinto beans, ground beef, garlic, onion, bell pepper, carrots,  jalapeño, salsa, tomato sauce, beef broth, chili powder, cumin and paprika.  This is a great one pot meal that your whole family will love.

Ingredients:

1 tablespoon of olive oil
2 medium onions, chopped
2 carrots, finely chopped
1 red bell pepper, stemmed, seeded and diced
2 tablespoons of jalapeño chilies, seeded and finely chopped (optional)
5 garlic cloves, minced
1 3/4 pounds of ground beef
3 tablespoons of chili powder
1 tablespoons ground cumin
1 teaspoon of sweet paprika
3 cups of hot chunky salsa
3/4 cup of tomato sauce
3/4 cup of pearl barley
1 (14 oz.) can of beef broth
2 (15 oz.) cans of pinto beans, drained

Instructions:

To begin this recipe you will want to take a Dutch oven and add your oil into it.  Then place your Dutch oven over a medium high heat.  You will want to add in your onions, bell peppers and carrots when your pot gets slightly hot and sauté your vegetables until they are tender.  This should only take 4 to 5 minutes.  Then add in your jalapeños and garlic and sauté for one minute.  Now add in your ground beef and cook it until your ground beef has browned.  Make certain that you break up your ground beef as it cooks.  This should take about 5 minutes.  At this point you will want to drain any grease from your pot.

Now add in your chili powder, cumin, paprika, salsa, tomato sauce, pearl barley, beef broth and pinto beans into your Dutch oven and bring it to a boil.  When your chili comes to a boil reduce your heat until  it comes to a simmer.  Then let your beef and barley chili cook for 45 to 60 minutes so that your flavors come together and your chili thickens.  Make certain that you stir your beef and barley chili periodically as it cooks.  Pay careful attention to it during the last 20 minutes.

Smoked Sausage and Veggie Stir Fry

The following is my step by step recipe for making a delicious sausage and veggie stir fry recipe, that is relatively easy to make and definitely delicious to eat.  It is made with andouille sausage, celery, onion, carrots, bell peppers, snap peas, green beans, mushrooms, garlic, soy sauce and your favorite stir fry sauce.

Ingredients:

1 pound of andouille sausage, sliced
2 celery stalks sliced
1 small onion, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
2 medium carrots, cut julienne style
3/4 cup of sugar snap peas
1/2 cup of fresh green beans, chopped into 1 inch pieces
4 mushrooms, sliced
2 garlic cloves, minced
2 teaspoons of soy sauce,
2 - 4 tablespoons of stir fry sauce.

Instructions:

You will want to heat a pan or wok with about a tablespoon of oil.  When the wok is hot you will want to put the sausage into the wok and stir fry it until the sausage browns.  Since your wok is hot you will want to make certain that you keep the sausage moving as it cooks.  This should only take about 2 minutes since the sausage is already cooked and you just want to lightly brown your sausage.  When your sausage is done, set it aside for use later.

Next add 1 more tablespoon of oil into the wok and add in your onion, red bell pepper, green bell pepper and carrots and stir fry for about 3 minutes making certain that you stir and toss while they cook.  You will then want to add in your sugar snap peas, green beans and mushrooms and stir fry for an additional 2 minutes.  Then add in your garlic and stir fry for an additional minute.

Now add in about 2 teaspoons of soy sauce and your sausage into the mixture and continue to cook about two minutes more.  The amount of soy depends on your taste.  If you like more you can add a bit more.  At this point you should now pour about 2 tablespoons of the stir fry sauce over the sausage and vegetables and continually stir and toss while your sausage and veggie stir fry finishes cooking.  The exact amount that you pour in will depend on your taste.  You will only have to cook for about another two minutes, making certain to continually move around your food in the wok 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 sausage and veggie that you can serve with pride.  I will usually serve this with some freshly made steamed rice.

Chicken And Rice Recipe

One of my favorite simple meals is Chicken and Rice made all together in one pot.  My recipe for making chicken and rice is very flavorful and very simple to make.  In this dish you have your chicken, rice and vegetables all cooked together in one pot.  Simply serve with a salad and you will have a wonderful and easy meal.

Ingredients:

2 tablespoons of olive oil
2 chicken thighs
2 chicken legs
2 chicken wings
1 onion, diced
2 garlic cloves, finely chopped
3 1/4 cups of water
1 Knorr tomato bouillon with chicken flavor cube
1 teaspoon of smoked paprika
1/4 teaspoon of a Cajun Seasoning
1/8 teaspoon of freshly ground black pepper
1 1/2 cups of long grain rice
3/4 cup frozen carrots and peas

Directions:

Heat 1 tbsp of the oil in a Dutch Oven over medium high heat. Add in your chicken pieces to the pot and brown them, turning them several times until browned on all sides.  This will take about 5 minutes.  When the chicken is browned nicely, transfer the chicken to a plate and then set aside.

Pour the remaining 1 tablespoon of oil to the Dutch Oven and reduce the heat to medium. Add the onion and cook  your onion until they have softened.  This should take about 6 minutes.   Then add in your garlic and cook for an additional minute.

Now, stir in about 1 cup of your water, making certain to scrape off any of the chicken pieces that are stuck on the bottom of the pot.  This will add a lot of flavor to your dish by incorporating them into your liquid.   When you have finished deglazing your pan add in your remaining water along with your bouillon, paprika, Cajun seasoning, pepper, rice and your frozen carrots and peas.

Bring the rice to a boil and then reduce the heat to low and bring it to a simmer.  At this point you will want to return your chicken to the Dutch Oven by placing your chicken pieces on  top of your rice.  Make certain that you add any juices that are on the plate that your chicken was on.  Then cover the pot and let simmer on the stove for about 25 minutes until the rice is tender and the rice has completely absorbed the liquid.  After your chicken and rice has cooked for 25 minutes, remove your top to your pot and fluff your rice with a fork.  Then cover your pot and let it sit off the heat for 5 minutes.  After that time your chicken and rice is done.  Serve while still hot.

Baking Powder Biscuits Recipe

Below is my recipe for making some light and flaky baking powder biscuits that are simply made with flour, baking powder, salt, sugar, butter and milk.  The trick to making light and flaky biscuits is to handle the dough as little as possible and to use cold ingredients.  That means cold butter and yes even your other ingredients such as your milk and flour should be cold.

Ingredients:

2 cups of all-purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
2 tablespoons of sugar
6 tablespoons of cold butter, diced
1 cup of cold milk
1 egg, lightly beaten
1 teaspoon of water

Instructions:

You will want to begin this recipe by taking a food processor and then place your flour, baking powder, salt and sugar into the food processor and pulsing your ingredients together a few times.  Then add in your diced cold butter and pulse your food processor until your mixture resembles coarse crumbs.  The reason I do this with a food processor instead of b hand is to keep the butter cold and using your warm hands could melt the butter.

You should now place your mixture into a large mixing bowl.  I found that if I mix the milk into the ingredients in a food processor it will over mix the dough and create tough biscuits, so I add in the milk into the bowl and mix the ingredients together with a large spoon.  Stop mixing when your dough just comes together.

You now want to create an egg wash to brush on the tops of the biscuits before they go into the oven.  To make your egg wash you will want to take a small bowl and quickly mix together your egg and 1 teaspoon of water.  

Preheat your oven to 450 degrees F.

Now, take your dough and turn it onto a lightly floured surface and gently knead the dough a few times until it becomes a mostly a cohesive ball.  Now take a wooden rolling pin and roll out your dough evenly to about 3/4 of an inch thick.  Then take a biscuit cutter or the rim of a small glass and press down to create your biscuit rounds.  You will have scraps left over after you do this, so gather your dough scraps and kneed a few times to create a circle.  Be careful not to overwork the dough since overworking it makes tough biscuits.  Now roll our your dough to 3/4 of an inch thick and then stamp out the remaining biscuits.   You will want to brush the top of your biscuit rounds with your egg wash and then place them on an ungreased baking sheet about 2 inches apart.

Now place the baking sheet with your baking powder biscuits into your preheated oven and bake at 450 degrees F. until your baking powder biscuits are golden brown.  This should take between 12 to 15 minutes.

Banana Meringue Pie Recipe

One of my favorite deserts for the holiday season or in fact at any time of the year is a delicious banana meringue pie.  Below is my recipe for a very tasty banana meringue pie that is packed full of sliced bananas that are surrounded by a delicious custard that is made from eggs, milk, sugar, butter, vanilla extract and almond extract and then topped with a sweet and tasty meringue topping.

Ingredients:

1 (9 inch) pie crust
1 cup of sugar
1/4 cup of cornstarch
1/2 teaspoon of salt
3 cups of whole milk
3 eggs, lightly beaten
3 tablespoons of butter at room temperature
3/4 teaspoons of vanilla extract
3/4 teaspoon of almond extract
4 medium bananas
3 egg whites
1/4 teaspoon of cream of tartar
6 tablespoons of sugar

Instructions:

You will want to begin by preheating the oven to 375 degrees F.

Line your pie crust with parchment paper and fill it with dried beans.  Then place your pie crust into your preheated oven and bake your pie crust until the crust is set.  This  should take 12 to 14 minutes.   Then remove the paper and weights from your pie crust and then continue to bake until golden brown.  This should take 8 to 10 minutes.  Now, remove your pie crust from the oven and cool on a wire rack.  Then reduce the temperature of your oven to 350 and leave your oven on.

To make the custard you will want to whisk together the sugar, cornstarch, salt and milk until smooth in a heavy large saucepan. Cook and stir the mixture over medium-high heat until thickened and bubbly. You will then want to reduce the heat and cook while stirring for 2 minutes longer.  Remove the saucepan from the heat and then stir in a small amount of hot mixture into a bowl that you have beaten your eggs in.  This is called tempering the eggs and you do it so that you don’t create scrambled eggs in your mixture.  Once the eggs are tempered return the mixture to the saucepan and bring it to a gentle boil and cook for an additional 2 minutes.

Your next step is to remove the saucepan from the heat and then gently stir in the butter, almond extract and vanilla extract.   Then, after your custard has cooled slightly you will want to slice your bananas into the custard and mix them in.  Then immediately pour your custard into the pie shell that you baked.  Most cooks simply slice the bananas into the bottom of the pie shell and then pour the custard over top but I found that I like the bananas throughout the custard not just on the bottom of the pie and doing it this way better achieves that result.  Then set your pie aside while you make your meringue topping

You will now want to prepare the meringue by taking a medium mixing bowl and add in in your egg whites and cream of tartar and beat your ingredients with a hand mixer on a medium speed until soft peaks form.  Then gradually add in your sugar a tablespoon at a time while you beat your mixer on high speed until stiff glossy peaks form in the meringue and your sugar has completely dissolved.   Then spread your meringue completely over your banana filling that will still be hot.  I think curly peaks give a great texture to a banana meringue pie’s top so use a spoon to swirl and twist the meringue until you achieve this result.  Make certain that you seal the edges of the meringue to the crust of your pie shell.  If you do not then the meringue will shrink a bit as it bakes.

Now place your banana meringue pie into your preheated oven and bake at 350 degrees F. until the meringue is golden brown.  This should take 10 to 15 minutes.  Keep an eye on it after 10 minutes to make certain it doesn’t over brown   Then cool on a wire rack for 1 hour.  After that time place your pie in the refrigerator and chill your banana meringue pie for 3 to 4 hours or overnight before serving.  enjoy

Garlic Tea Recipe

Garlic tea is a very healthy drink.  It will help you with your sore throat and since garlic stimulates the immune system, is an antioxidant and an anti-inflammatory it can help your body fight off the symptoms of a cold.  Below is my recipe for making a delicious and healthy garlic tea that is simply made with water, garlic, ginger, lemon herbal tea, honey and lemon juice.

Ingredients:

4 cups of clean fresh water
6 cloves of garlic, peeled and cut in half
1 (2 inch) piece of ginger
1 individual lemon herbal tea bags
1/2 cup of honey
1/2 cup of lemon juice

Instructions:

You will want to pour your water, garlic and ginger into a 3-Quart Saucepan and bring the water to a boil.   When it comes to a boil turn your burner off and take your saucepan off the heat and add in your tea bag, lemon juice and honey and give it a stir.

Then place your lid on your saucepan and let your garlic tea steep for 10 to 15 minutes, depending on how strong you want your tea.  After that time strain your tea and enjoy your garlic tea throughout the day until you are feeling better.

Garlic & Parsley Mashed Potatoes Recipe

These garlic and parsley mashed potatoes get their intense and delicious flavor from the roasted garlic, Parmesan cheese and parsley along with the butter and cream that is mixed into the mashed potatoes.  They are a great addition to any meal and are not difficult to make.

Ingredients:

1 head of garlic
1 tbsp of olive oil
2 pounds of potatoes, peeled and quartered
Kosher salt, to taste
3 tablespoons of butter
1/3 cup of heavy cream
1/4 cup of grated Parmesan cheese
2 tablespoons of fresh parsley, minced
Black ground pepper, to taste

Instructions:

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

You should cut off the top 1/2 inch of the head of garlic.  Place the garlic on piece of aluminum foil, drizzle olive oil over the garlic cloves and then close tin foil and make a pouch to roast your garlic in.   Now place your garlic in your oven and roast it for 30 minutes or until the garlic has completely softened.  When its done remove the pouch of garlic and let it cool completely.  When its cool squeeze out the garlic cloves and then crush the garlic cloves into a paste.  

While your garlic is roasting place your potatoes and 1/2 teaspoon of salt into a large saucepan and cover with cold water.  Now  place your saucepan over a medium heat and bring your potatoes to a boil.  Now reduce your heat to a medium low and let your potatoes simmer until they are tender when pierced with a fork.  This should take about 20 minutes.  Drain your potatoes when finished.

When your potatoes are done place your butter, cream and Parmesan cheese into a small saucepan over a low heat and heat your ingredients until the butter just melts.  You just want to melt your butter and warm your cream.  Then remove your saucepan from the heat and set aside your Parmesan cheese mixture.

Now place your boiled potatoes, garlic paste, Parmesan cheese mixture and parsley into a large mixing bowl and beat your potatoes with a hand mixer until your potatoes are the consistency you want.  Do not over beat them or they will become gummy.

Now, taste your mashed potatoes and then season them with salt and pepper to your taste.

Curried Split Pea Soup Recipe

I love split pea soup on cold days or any day of the year.  There are many ways of making split pea soup.  Some recipes use water, some use some kind of broth and some add some milk so it’s creamy.  Cut up ham, a ham or pork hock and a variety of vegetables can also be added in.  Below is my recipe for making a curried split pea soup where I have added in some curry powder, cayenne pepper and cumin seasonings into my normal split pea soup recipe to create a different and delicious curried split pea soup.

Ingredients:

2 tablespoons of butter
1 large onion, chopped
2 stalks of celery, chopped
3 carrots, diced
1 1/2 pounds of smoked pork hocks
1 teaspoon of dried thyme
1 teaspoon of dried basil
5 cups of chicken broth
3 cups of vegetable broth
2 potatoes, diced
1/2 teaspoon of freshly ground black pepper
1/8 teaspoon of cayenne pepper
1 teaspoon of ground cumin
1 1/2 tablespoon of curry powder
16 ounces of green split peas
1 cup of half and half

Instructions:

You will want to begin this recipe by taking a Dutch Oven and melting the butter in it over medium-high heat. Next, add your onion, celery and carrots and sauté them until the vegetables begin to soften  This should take about 8 minutes.   Then add in your pork hock, thyme, and basil and stir for a minute.   You should then add in your chicken broth, vegetable broth, potato, black pepper, cayenne pepper, cumin, curry powder and peas and then bring your soup to a boil.  Now, reduce the heat and bring the soup to a simmer over a medium low heat.  Now partially cover your Dutch oven and simmer your soup until your split peas are soft and tender.  This should take about 1 hour and 15 minutes.  You will need to stir your curried split pea soup periodically during this time so it does not burn.

When your soup is done cooking you should remove your pork hocks from the soup.  Place the pork hocks in bowl and set them aside for use later.  You now want to puree about half of your soup in batches in a food processor.  You should then return your soup to the Dutch oven. Your next step is to cut off the pork meat from the pork hocks and then dice your meat.  Place the pork back into your soup.  You will want to finish your soup by slowly adding in the half and half into the soup, making certain to stir it in.  You will need to heat your soup over a medium low heat until your soup is once again hot, making certain not to boil your soup.  You will now want to give your soup a taste and adjust your seasonings if needed.

Turkey and Bean Chili Recipe

I have always loved making chili on a cold wintry day.  It warms the body, fills the stomach and is a great one pot meal.   Below is my recipe for making a very delicious and somewhat spicy turkey and bean chili that is made with onions, garlic, jalapeños, bell peppers, tomatoes, ground turkey, pinto beans, kidney beans, tomato paste, beef broth, chicken broth, oregano, chili powder, smoked paprika, cumin and pepper.

Ingredients:

1 tablespoon of olive oil
1 large Vidalia onion, chopped
1 karge green bell pepper, stemmed, seeded & diced
6 tablespoons of jalapeño chilies, seeded and finely chopped
3 garlic cloves, minced
1 1/2 pounds of ground turkey
2 teaspoons of dried oregano
3 tablespoons of chili powder
1 teaspoon of smoked paprika
1 tablespoons ground cumin
1/8 teaspoon of black pepper
1 teaspoon of sugar
1 (28 oz.) can of diced tomatoes in juice
1 1/2 cups of beef broth
1 cup of vegetable broth
1 (6 oz.) can of tomato paste
2 (15 oz.) can of pinto beans, drained & rinsed
1 (15 oz.) cans of kidney beans, drained & rinsed

Instructions:

You will want to being this recipe by taking a large pot and adding in your oil.  Then place your pot over a medium high heat.  When the oil begins to shimmer you will want to add in your onions and green bell peppers and sauté your vegetables until they become tender.  This should take about 5 minutes.  Then add in your jalapeños and garlic and sauté for one more minute.  Your next step is to add in your ground turkey and cook it until it has browned.  You will want to make certain that you break up your ground turkey as it cooks,  Browning your ground turkey should only take about 5 minutes.   When your ground turkey has browned you will want to use the lid of your pot and drain any grease from your pot.

Your next step is to add and stir in your seasonings of oregano, chili powder, smoked paprika, ground cumin, black pepper and sugar.  Then add in your tomatoes, beef broth, vegetable broth, tomato paste, pinto beans and kidney beans.  Cook until your chili begins to a boil and then reduce your heat and bring it to a simmer.  Then simmer your turkey and bean chili for about 60 minutes so that your flavors can come together and your chili can thicken.  Make certain that you stir your chili regularly as it cooks and pay careful attention to your chili in the last 20 minutes to make certain that your turkey and bean chili doesn‘t burn.

Barbecue Meatloaf Muffins Recipe

There are many comfort foods that Mom used to make for us when we were young but nothing says Mom better then meatloaf.  Below is my recipe for some delicious barbecue meatloaf muffins that are cooked in a muffin tin so each person has his own individual miniature meatloaf.  They are made with lean ground beef, ground pork, barbecue sauce, Dijon mustard, onion, celery, garlic, parsley and other herbs and seasonings.

Ingredients:

1  pounds of lean ground beef
3/4 pound of ground pork
2 eggs, lightly beaten
1/2 cup of bread crumbs
3 tablespoons of milk
11 tablespoons of barbecue sauce, divided
1 tablespoon of Dijon mustard
2 garlic cloves finely minced
1/4 cup finely chopped onion
1/4  cup of finely chopped celery
1/4 teaspoon of Kosher salt
1/4 teaspoon of ground black pepper
2 tablespoons of freshly minced parsley
1 teaspoon of dried thyme

Instructions:

Preheat your oven to 425 degrees F.

You will want to begin by taking a large mixing bowl and adding in your ground beef, ground pork, eggs, bread crumbs, milk, 2 tablespoons of your barbecue sauce, mustard, garlic, onion, celery, salt, pepper, parsley and thyme and mix your ingredients together with your hands.  Then, take a 12 muffin tin and brush the inside of the tins with some vegetable oil.  You will want to divide your meat mixture into the 12 tins.  Then take your thumb and press it into the top of each muffin loaf and finally place 1 tablespoon of barbecue sauce over top of each individual loaf.

Now, place your muffin tin into your preheated oven and bake until your barbecue meatloaf muffins are cooked through and your instant read thermometer reads 160 degrees F.  This should take 18 to 22 minutes.  When done, remove your barbecue meatloaf muffins from the oven, let them rest for about 5 minutes and then take a knife and cut around the edges of each meatloaf muffin and remove them from your muffin tin.  Then serve and enjoy.

Buttermilk Pancakes Recipe

Making pancakes can be tricky if you don’t know what your doing but once you know the trick of making pancakes they are easy to make.   Below is my recipe and my step by step instructions for how to make some delicious and fluffy buttermilk pancakes that your whole family will love.

Ingredients:

2 cups of all purpose flour
2 teaspoons of baking powder
1 teaspoons of baking soda
3 tablespoons of sugar
3/4 teaspoon of salt
2 eggs, lightly beaten
2 cups of buttermilk
1 tablespoon of vanilla extract
4 tablespoons of butter, melted and cooled
Vegetable oil for griddle

Instructions:

Take a medium mixing bowl and add in your flour, baking powder, baking soda, sugar and salt and whisk your ingredients together.  Now take a large mixing bowl and add in your eggs, buttermilk, 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.  Do not over mix or your batter will be tough, so mix just until your ingredients have come together and you have a nice batter.

Now preheat your oven to 175 degrees F.

Now, 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.  Spread your pancakes about 3 inches apart. You will have to work in batches.

While the pancakes cook you will see some bubbles form in the batter. When the bubbles begin to pop, your pancakes are ready to be flipped so take a spatula and gently flip them over and then cook until golden brown on the bottom. This should take 1 to 1 1/2 minutes per side. Remove your buttermilk 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 until you have used up all of your batter.  Serve your buttermilk pancakes with butter and maple syrup.

Southern Buttermilk Biscuits Recipe

When you make biscuits you want them to be light and flaky.  The way to do this is to keep the dough cold so I always handle the dough as little as possible with my hands and I used cold ingredients.  The reason for this is that you will have small little bits of butter throughout your dough so when you bake your biscuits your butter melts and you will then have little air pockets throughout your biscuits, which will make them light and flaky.

Ingredients:

2 cups of all-purpose flour
2 1/2 teaspoons of baking powder
1/4 teaspoon of baking soda
3/4 teaspoon of salt
1 tablespoon of sugar
6 tablespoons of cold butter
1 cup of cold buttermilk
1 egg, lightly beaten
1 teaspoon of water

Instructions:

You will want to take a food processor and add in your flour, baking powder, baking soda, salt and sugar and pulse your ingredients together a few times.  Then add in your cold butter and pulse until your mixture resembles coarse crumbs.  I think at this point its important for me to explain why I am using a food processor.   One of the important things in making biscuits is to keep the butter cold so touching it with your warm hands as little as possible is important and using a food processor allows you to handle the dough as little as possible.

You will now want to then dump your mixture into a large mixing bowl.  I found that if I mix the ingredients with the buttermilk in a food processor it will over mix the dough and create tough biscuits, so add in your buttermilk into the bowl and mix together with a large spoon and stop when your dough just comes together.

Now take a small bowl and quickly mix together your egg and 1 teaspoon of water.  You are creating an egg wash to brush on top of your dough before it goes into the oven.  

This is the point you want to preheat your oven to 450 degrees F.

Now, turn your dough onto a lightly floured surface and gently knead the dough a few times until it is a mostly a cohesive ball.  Now take a wooden rolling pin and roll out your dough evenly to about 3/4 of an inch thick and then take a biscuit cutter or the rim of a small glass and press down to create rounds.  You will have scraps left over when you do this, so gather your dough scraps and pat into a circle, being careful not to overwork the dough since overworking it makes tough biscuits.  Now roll our your dough to 3/4 of an inch thick and then stamp out the remaining biscuits.   You will want to brush the top of your rounds with your egg wash and then place them on an ungreased baking sheet about 2 inches apart.

Now place your baking sheet into your preheated oven and bake at 450 degrees F. until your Southern buttermilk biscuits are golden brown.  This should take 12 to 15 minutes.

Herb Crusted Chicken Breasts Recipe

One of my favorite meals is fried chicken.  The crust that you get from frying your chicken is very crispy.  Unfortunately, frying is not the healthiest way to cook chicken.  Luckily you can get the same crispiness from baking your chicken.  My recipe for making some delicious herb crusted chicken breasts uses some flour, panko breadcrumbs, Parmesan cheese, Italian seasoning, parsley and other seasonings to create an extremely crispy, crunchy and delicious crust when baked in the oven.

Ingredients:

6 boneless, skinless chicken breasts halves
Salt and pepper to taste
3 eggs
2 tablespoons of milk
1 tablespoon of Dijon mustard
1/2 cup of flour
1 cup of panko breadcrumbs
1/4 cup of Parmesan cheese
1 tablespoon of Italian seasoning
1 tablespoon of finely minced fresh parsley
1/2 teaspoon of garlic powder
1/2 teaspoon of cayenne
2 teaspoon of salt

Instructions:

Your first step is to season your chicken breasts.  Take each breast and lightly sprinkle each side with some salt and pepper.

Preheat your oven to 450 degrees F. and lightly coat a baking sheet with some cooking spray.

You will now want to take a medium bowl or pie pan and add the eggs, milk and mustard to it and whisk your ingredients together.   Then add your flour, breadcrumbs, Parmesan cheese, Italian seasoning, parsley, garlic powder, cayenne and salt into a second bowl or pie pan and whisk together.  Now lay your 2 bowls side by side on the counter

Then take each chicken breast, one at a time, and place it in the bowl with the egg mixture.  Then, dip the breast into the second bowl with your breadcrumb/Parmesan mixture, pressing lightly to coat on all sides.  You should repeat this process until all of your chicken breasts have been coated.  To keep your hands from getting sticky place your breast into the wet ingredients with your left hand and use your right hand to coat them with your dry ingredients.

Now place your herb coated chicken breasts on your prepared baking sheet and then place your baking sheet in your preheated oven and bake until the chicken is golden brown and cooked through.  This should take 20 to 25 minutes, depending on the size of the chicken breast.  You can tell they are cooked through by using a digital thermometer.  If it registers 165 degrees F. they are done.  You will want to turn your herb crusted chicken breasts halfway through cooking.