1 chicken (3-4 lbs.) cut in pieces
2 1/2 lbs. sausage (smoked, hot italian, or andouille)
2 med cans whole tomatoes
1 med can tomato paste
1 lb. shrimp
2 green peppers
3 medium onions
3 stalks celery
1/2 lb. butter
2 cups rice
cayenne pepper
white pepper
black pepper
worcestershire sauce
tabasco sauce
salt bay leaf
Boil chicken with celery tops; salt; one onion, quartered; black and red pepper 30-40 minutes. Set chicken aside to cool; strain broth and reserve.
Clean pot; boil shrimp with red pepper, onion, bay leaves, and salt. Drain; rinse well with cold water and set aside.
Chop the green peppers, onions, and celery; set aside.
Saute sausage in skillet; place on paper to cool.
Melt 1 stick of butter in skillet; saute chopped vegetables; add red pepper, black pepper, white pepper, a little salt, tabasco, and worchestershire. Add butter and set aside.
Clean the pot and cook rice in the chicken broth. Remove chicken from the bone, cut sausage into bite size pieces, and peel shrimp. When rice is done, add whole tomatoes and tomato paste. Spice and stir well. Add chicken, sausage, and shrimp. Taste to correct spices; stir again. Simmer on low for as long as possible, stirring occasionally.
Thai Chili
This is the basic recipe, and I am still tweaking it. It was so good the whole family (okay, not MPD--but he did at least eat it, sort of) loved it and had seconds. I can't wait to make it again with a couple of twists--more heat next time, for one thing.
1 1/2 tsp. red curry paste
1 tsp. ground cumin
4 c. broth (divided)
1/2 c. uncooked bulgur
1 pound ground beef, browned (optional)
1 med. sweet potato, peeled & cubed
1 lg. green pepper, chopped
3 c. kidney beans, cooked & drained (or from a can)
1/2 c. coconut milk
1 c. jarred or boxed tomato puree/passata (or 1 can tomato sauce)
2 scallions (forgot these--darn!)
ground black pepper
Add paste, cumin, and a couple Tablespoons broth; stir until smooth. Add remaining broth, bulgur, potato, pepper & meat if using. Bring mixture to a boil. Cover tightly, reduce heat, and simmer for 10 minutes.
Add beans, coconut milk, & tomato puree. Stir. Bring to a boil again; reduce heat and simmer until heated through and thickened. Add scallions and pepper.
1 1/2 tsp. red curry paste
1 tsp. ground cumin
4 c. broth (divided)
1/2 c. uncooked bulgur
1 pound ground beef, browned (optional)
1 med. sweet potato, peeled & cubed
1 lg. green pepper, chopped
3 c. kidney beans, cooked & drained (or from a can)
1/2 c. coconut milk
1 c. jarred or boxed tomato puree/passata (or 1 can tomato sauce)
2 scallions (forgot these--darn!)
ground black pepper
Add paste, cumin, and a couple Tablespoons broth; stir until smooth. Add remaining broth, bulgur, potato, pepper & meat if using. Bring mixture to a boil. Cover tightly, reduce heat, and simmer for 10 minutes.
Add beans, coconut milk, & tomato puree. Stir. Bring to a boil again; reduce heat and simmer until heated through and thickened. Add scallions and pepper.
Best Chocolate Frosting
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1.In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2.In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1.In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2.In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Overnight Blueberry French Toast
Oh my goodness.
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions
1.Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions
1.Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Hoppin' John
Great New Year's Day meal courtesy of Emeril. :)
1 Tbsp. olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 Tbsp. chopped garlic
1 lb. black-eyed peas, soaked overnight and rinsed
1 qt. chicken stock
Bay leaf
1 tsp. thyme
salt, black pepper, and cayenne
3 Tbsp. finely chopped green onion
3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat, and simmer for 40 minutes,* or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
* We cooked this all day and were pleased with the results.
1 Tbsp. olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 Tbsp. chopped garlic
1 lb. black-eyed peas, soaked overnight and rinsed
1 qt. chicken stock
Bay leaf
1 tsp. thyme
salt, black pepper, and cayenne
3 Tbsp. finely chopped green onion
3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat, and simmer for 40 minutes,* or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
* We cooked this all day and were pleased with the results.
Cranberry-Almond-Orange Caramel Corn
Oh my, this is good. We had to make a second batch because we kept eating it as it came out of the oven!
12 cups popped popcorn (1/2 c. kernels)
1 cup dried cranberries
1/2 cup whole almonds
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup light-color corn syrup
2 Tbsp. orange juice
2 tsp. vanilla
1/2 tsp. baking soda
Preheat oven to 275. In a very large bowl combine the popped popcorn, cranberries, and almonds; set aside.
In a 2-qt. saucepan cook and stir the butter, brown sugar, and corn syrup over medium heat until butter is melted. Stir in orange juice. Bring to boiling over medium heat. Boil at a moderate, steady rate for 2 minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well. Transfer to a cookie sheet. Bake for 30 minutes, stirring twice. Transfer caramel corn to a large sheet of greased heavy foil; cool.
Makes 20 (1/2 cup) servings.
12 cups popped popcorn (1/2 c. kernels)
1 cup dried cranberries
1/2 cup whole almonds
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup light-color corn syrup
2 Tbsp. orange juice
2 tsp. vanilla
1/2 tsp. baking soda
Preheat oven to 275. In a very large bowl combine the popped popcorn, cranberries, and almonds; set aside.
In a 2-qt. saucepan cook and stir the butter, brown sugar, and corn syrup over medium heat until butter is melted. Stir in orange juice. Bring to boiling over medium heat. Boil at a moderate, steady rate for 2 minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well. Transfer to a cookie sheet. Bake for 30 minutes, stirring twice. Transfer caramel corn to a large sheet of greased heavy foil; cool.
Makes 20 (1/2 cup) servings.
Campbell's Chicken and Rice Casserole
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese
1.Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
2.Top with chicken. Season chicken as desired. Cover.
3.Bake at 375 degrees F for 45 minutes or until done. Top with cheese.
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese
1.Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
2.Top with chicken. Season chicken as desired. Cover.
3.Bake at 375 degrees F for 45 minutes or until done. Top with cheese.
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