Tomato Shrimp Saute

Tomato Shrimp Saute  

Ingredients:  

 2 tablespoons butter

 1 medium onion, chopped

 1 green bell pepper, chopped

 1/2 cup chopped celery

 8 oz can tomato sauce

 1 lb med. shrimp peeled

 1 tablespoon soy sauce

 1 teaspoon brown sugar 

Directions: 

1. Heat butter in large heavy skillet and saute onion, green pepper, and celery until just starting to get tender.

 2. Stir in remaining ingredients (except rice and shrimp) and simmer over low heat for 15 to 20 minutes, stirring occasionally.

 3. Add shrimp the last 5-10 minutes of cooking.

 4. Serve over hot cooked rice.

Applesauce Raisin Nut Muffins

Applesauce Raisin Nut Muffins 

Ingredients:  

2 large eggs 

1½ cups applesauce 

1/3 cup canola oil 

1/3 cup brown sugar 

1/3 cup white sugar 

2¼ cups white flour 

1 tablespoon baking powder 

½ teaspoon baking soda 

1 teaspoon salt 

¾ teaspoon cinnamon 

½ teaspoon freshly ground nutmeg 

2/3 cup raisins 

1 cup coarsely chopped toasted walnuts

Directions: 

1. Preheat oven to 375°F.

2. Combine the eggs, applesauce, oil, and sugars.

3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 

Add dry ingredients to wet, sprinkle the raisins and walnuts over the flour mixture, and stir just until mixed.

4. Pour batter into muffin tins prepared with papers or nonstick spray, 

and bake for 20 to 25 minutes, until a deep golden brown.

Chocolate Gingerbread

Chocolate Gingerbread  

Ingredients:  

¼ cup unsweetened cocoa powder    

¾ cup all-purpose flour    

1 teaspoon ground cinnamon    

1 teaspoon ground ginger    

¼ teaspoon ground allspice    

¼ teaspoon ground nutmeg    

½ teaspoon baking soda    

¼ teaspoon salt    

¼ cup unsalted butter, melted    

½ cup brown sugar, packed    

¼ cup unsulfured molasses    

1 large egg    

¼ cup sour cream    

½ teaspoon vanilla extract    

½ cup semisweet chocolate chip

Directions: 

1. Preheat oven to 350°F.  Butter an 8-inch square baking dish and set aside.

2. In a medium bowl, whisk together cocoa, flour, cinnamon, ginger, allspice, nutmeg baking soda, and salt. Set aside.

3. In a large bowl, whisk together butter, brown sugar, molasses, egg, sour cream, and vanilla until smooth.

4. Add flour mixture and stir just until moistened, being careful not to overmix. Stir in chocolate chips.

Scrape batter into prepared pan and smooth top.

5. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

Transfer pan to a wire rack and let cool completely.

Southern Okra Fritters

Southern Okra Fritters

Ingredients:  

½ cup all-purpose flour  

½ cup self-rising cornmeal  

½ teaspoon salt  

½ teaspoon black pepper  

1 teaspoon garlic powder  

1 pound okra, coarsely chopped  

½ onion, finely diced  

1 large egg  

½ cup buttermilk  

1/3 cup vegetable oil

Directions: 

1. In a large bowl combine the flour, cornmeal, salt, pepper, and garlic powder. 

Add the chopped okra and onion.  

2. In a small bowl lightly beat the egg into the buttermilk, and then add it to the okra mixture. 

Stir until just combined.

3. Heat the oil in a large skillet over medium heat. Drop the okra batter into the oil by heaping tablespoonsful. 

Cook 4 to 6 minutes, then flip the fritters and press them flat with the back of a spatula. 

Cook 4 to 5 more minutes or until crispy and golden brown.

4. Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot.

Dill Pickle Dip

Dill Pickle Dip

Ingredients:  

1½ cups finely diced kosher dill pickles  

1 (8-ounce) package cream cheese, softened  

¼ teaspoon garlic powder  

¼ teaspoon salt  

2 to 4 tablespoons pickle juice  

Serve with Crackers, potato chips, or vegetables 

Directions: 

1. In a medium bowl combine the pickles, cream cheese, garlic powder, and salt. 

Add the pickle juice gradually to get the mixture to dipping consistency. 

2. Refrigerate for at least 30 minutes to 1 hour, and then serve chilled alongside crackers, potato chips, or vegetables.

Tropical Green Smoothie

Tropical Green Smoothie

Ingredients:  

1 cup spinach 

1/2 cup pineapple 

1/2 cup mango 

1 medium kiwi, peeled 

1 cup almond milk 

1/2 cup ice

Directions: 

1. Combine all ingredients into a blender; blend at high speed until thick and smooth. 

Chipotle Honey Wings

Chipotle Honey Wings

Ingredients:  

24 chicken wings 

8 cloves garlic, minced 

½ cup chopped cilantro sprigs 

¼ cup chipotle chiles in adobo sauce, minced 

2 cups taco sauce 

½ cup honey 

½ cup vinegar 

1 tablespoon ground cumin 

1 teaspoon salt 

1 cup sour cream

Directions: 

1. Cut off the wing tips.  

2. In a bowl large, combine the garlic, cilantro, chipotle chiles and their sauce, taco sauce, honey, vinegar, cumin, and salt. 

Add the wings, and mix thoroughly. 

3. Marinate the wings in the refrigerator for 12 to 24 hours. 

4. If using a gas barbecue or an indoor grill, preheat to medium (350°F).

 If using charcoal or wood, prepare a fire.

5. Drain the chicken and reserve the marinade. 

When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, 

then add the chicken wings. Regulate the heat so that it remains at a medium temperature. 

Grill the chicken wings for about 30 minutes with the barbecue covered. 

Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. 

The chicken wings are done when the skin turns an even mahogany color and the meat is tender.

6. Remove the chicken wings from the barbecue. Cut the wings in half through the joint. 

Transfer to a serving platter, drizzle sour cream over the wings, and serve.

Spicy Sweet Potato Soup

Ingredients:

2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 fresh red chilli, diced
1lb butternut squash, peeled and chopped
3 sweet potatoes, peeled and chopped
8oz tomatoes, diced
7½ cups vegetable stock
chopped fresh cilantro to serve


Directions:

1. Heat the oil in a large pan over a gentle heat and fry the onion for 10 minutes or until
soft. Add the garlic and chilli and cook for 2 minutes.

2. Add the squash, sweet potatoes and tomatoes and cook for 5 minutes. Add the vegetable
stock, then cover the pan and bring to the boil. Reduce the heat and simmer for 15
minutes or until the vegetables are soft.

3. Allow the soup to cool a little, then process in batches in a blender or food processor until
smooth. Reheat gently and serve hot, sprinkled with cilantro.

Creole Coconut Pie

Ingredients:  

1  9 inch single pie crust  

2 cups milk 

1 1/2 cups confectioners sugar 

2 Tbsp butter, melted 

¾ cup white wine  

1 tsp ground nutmeg  

2 tsp vanilla extract 

2 cups shredded coconut

6 egg whites

Directions: 

1. Heat the oven to 350 degrees F.  

2. Line a 9-inch pie pan with crust and then crimp the edges. Line and partially bake the crust. 

3. In a medium saucepan over medium heat, scald the milk by heating it 

until bubbles appear around the edges and the milk begins to steam; 

don’t let boil. Remove from the heat and set it aside to cool to room temperature.  

4. In a medium bowl, combine 1 cup of the sugar and 

the butter and stir with a whisk or a large spoon to mix them together well. 

Add the wine, nutmeg, and vanilla, and stir well. 

Add the coconut and the cooled milk, and stir gently to mix them in well. 

5. In a large bowl, using a whisk or an electric mixer, beat the egg whites until they 

become thick and airy and will hold stiff but still curly peaks. 

Add the egg whites into the bowl of coconut filling, folding them into the mixture as delicately as possible, 

so that the filling is light and puffed up. Quickly turn the coconut filling into the piecrust and spread 

it out delicately to fill the crust and seal the edges.

6. Place the pie on the bottom rack of the oven and bake until the filling is puffed, 

fairly firm, and delicately brown, about 30 minutes. 

Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. 

Just before serving, sprinkle the remaining ½ cup sugar over the top of the pie.

Buttermilk Pancakes with Strawberry Sauce

Buttermilk Pancakes with Strawberry Sauce

Ingredients:  

1 1/2 cup strawberries, sliced  

1/4 cup sugar 

1/4 cup water  

2 1/4 cups self-raising flour  

1/4 tsp. iodized salt  

1 cup buttermilk  

1 medium egg, lightly beaten  

1/2 cup applesauce  

1/2 tsp. pure vanilla extract  

cooking oil spray

                  

Directions: 

1. Place the strawberries, raw sugar, and water in a small saucepan, bring to the boil. 

Reduce heat and simmer until thick, stirring occasionally. Set aside.  

2. Combine the flour and salt a large bowl. Make a well in the center. 

Add the milk, egg, and applesauce. Using a wooden spoon, stir until just combined (do not over mix). 

3. Lightly spray a medium sized non-stick frying pan with oil spray. Place over medium heat.  

4. Pour ¼ cup of pancake mixture into the pan and swirl to form round cakes. 

Cook pancake for 2 minutes or until small bubbles start to show on the surface. 

Turn to cook the other side for 1 to 2 minutes or until golden and cooked through. 

Transfer to a plate and cover to keep warm. Repeat with remaining batter, spraying pan with oil if necessary. 

5. Divide pancakes onto 4 individual plates. Drizzle with the prepared strawberry sauce and serve.

Chicken with Cucumber

Chicken with Cucumber

Ingredients:  

1 cucumber, peeled and seeded        

8 oz cooked chicken, torn into shreds        

1 tsp mustard powder        

1/2 tsp salt        

2 tbsp wine vinegar 

                  

Directions: 

Cut the cucumber into strips and arrange on a flat serving plate. 

Arrange the chicken on top. Mix together the mustard, salt and wine vinegar 

and spoon over the chicken just before serving.

Pea Soup with Rice

Ingredients:

 1/4 Cup white rice
 1 Cup fresh shelled peas
 2 Cup milk
 4 Cup water
 1 TBSP butter
 Salt and pepper to taste


               
Directions:

 1. Place the water in a large soup pot over medium high heat.

 2. Bring the water to a rapid boil.

 3. Add the rice and continue boiling for 10 minutes.

 4. Add the peas.

 5. Stir in the butter, salt and pepper.

 6. Reduce heat to medium low and cook until the peas are as tender as you like.

 7. Pour in the milk.

 8. Place heat back on medium. Bring soup back to a boil.

 9. Serve when soup is a thick as you like.

Coconut Almond Bars

Ingredients:  

2 cups powdered sugar

1 cup flaked coconut

1 / 3 cup plus 1 tablespoon sweetened condensed

milk

1 teaspoon vanilla

1 cup slivered almonds

½ cup milk chocolate chips

½ cup semisweet chocolate chips

1 tablespoon butter

                  

Directions: 

1. Combine powdered sugar, coconut, condensed milk, vanilla, and almonds in medium bowl. 

Stir with wooden spoon until thoroughly blended. Press into buttered 8x8-inch pan.

      

2. Melt chocolate chips with butter in small saucepan over low heat, stirring constantly. 

Spread evenly over coconut mixture in pan. 

Refrigerate until almost firm. Cut into bars. Store in refrigerator. 

                                                                               

Tomato and Corn Salsa

Ingredients:  

1 1/2 cup fresh tomatoes, cubed      

¾ cup corn kernels       

¼ cup red onion, minced        

¼ cup cilantro, chopped       

1 clove of fresh garlic, crushed       

1 tsp. olive oil      

1 tbsp. balsamic vinegar

                  

Directions: 

1. Combine olive oil, corn kernels, garlic, onion, balsamic vinegar, cilantro, and tomatoes in a medium bowl. 

      

2. Stir together until well blended. 

Sauteed Shrimp with Spicy Plum Sauce

Ingredients:

1 lb Medium shrimp, peeled and deveined.
 3 teaspoons Oil, divided
 1 large Yellow bell pepper, stemmed, Seeded and cut into very thin strips
 2 med Green onions, thinly sliced
 3/4 Cup Spicy Plum Sauce
 1 Tablespoon Finely minced cilantro

 For Spicy Plum Sauce:

 1 1/2 lb Plums
 1 tablespoon Oil
 2 med Cloves garlic, peeled and finely minced
 1/4 Cup Minced fresh ginger root
 1/2 teaspoon Five-spice powder
 1/2 Cup Lime juice
 5 tablespoon Brown sugar
 1/2 teaspoon Asian chili paste with Garlic*
 1/4 teaspoon Salt

 * Can be found in the Asian section of major supermarkets.                


Directions:

1. In a heavy skillet, heat 1 teaspoon oil over medium heat. Add half of the shrimp and saute until pink and just cooked through, about 2 minutes. Do not overcook. Remove from the pan,

 2. Heat another teaspoon oil. Add the remaining shrimp and cook as before. Remove from the pan.

 3. Put the remaining teaspoon oil in the pan. Add the bell pepper and green onions; saute 3 minutes. Add the plum sauce and simmer 2 minutes.

 4. Stir in the shrimp and cook over medium-low heat 2 minutes. Sprinkle with cilantro and plum sauce and serve.

 For Spicy Plum Sauce:

 1. Pit the plums and coarsely chop. Put into a food processor and puree.

 2. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add the garlic and ginger; saute 2 minutes.

 3. Stir in the plum puree, five-spice powder, lime juice, optional sherry, brown sugar, chili paste and salt. Bring to a boil, reduce the heat and simmer 25 minutes. Stir often.

 4. Remove from the heat and cool.

Slow Cooker Baked Beans

Ingredients:  

6 slices bacon, cut into 1-inch pieces 

1 large onion, peeled and chopped 

1 large green bell pepper, seeded, ribs removed and chopped 

3⁄4 cup barbecue sauce   

1⁄4 to 1⁄2 cup packed light brown sugar 

2 tablespoons tomato paste 

2 tablespoons spicy brown mustard 

2 tablespoons apple cider vinegar 

3 15-ounce cans white beans, drained and rinsed 

1⁄2 cup chicken broth

Salt and black pepper, to taste                  

Directions: 

1. In a large skillet, cook the bacon over medium-high heat until it is slightly browned, about 4-6 minutes. 

Add the onion and pepper and cook, stirring occasionally, 

until they are softened and the bacon is crisp, 4 to 6 additional minutes.

2. Scrape the bacon and vegetables into a slow cooker. 

Add the barbecue sauce, sugar, tomato paste, mustard, vinegar, 

beans and broth to the slow cooker and stir to combine.

3. Add salt and pepper, to taste. Cover and cook for 4 to 6 hours on low heat.