Spicy New Orleans–Style Wings

  

  

      Ingredients

24 chicken wings 

3 tablespoons extra-virgin olive oil 

½ pound spicy sausage meat 

1 yellow onion, chopped 

6 cloves garlic, minced 

2 tablespoons chopped fresh oregano leaves

2 cups chopped vine-ripened tomatoes chopped

1 cup heavy cream 

2 tablespoons Worcestershire sauce 

1 tablespoon your favorite hot sauce 

½ teaspoon salt 

1/3 cup chopped parsley

                              

                       

                                 

 Directions

 1. Cut off the wing tips.  Cut the wings in half through the joint.

2. Place a deep 12-inch pan over medium heat. Add the olive oil. 

When hot, add the sausage and onion. Cook until the onion browns, 

about 12 minutes, stirring occasionally. 

3. Meanwhile, in a large bowl, combine the garlic, oregano, tomatoes, 

heavy cream, Worcestershire sauce, hot sauce, and salt.

4.  Add the wings and the tomato sauce to the onions. Bring to a low boil. 

Cover, turn the heat to low, and simmer until the chicken wings become 

very tender, about 30 minutes. Stir occasionally.

5.  To serve, bring the wings and sauce to a low boil. Cook until nearly all 

the sauce evaporates and forms a glaze around the wings. Stir in the parsley 

just before serving.

Guinness Stew

      Ingredients

6 TO 8 Quart Slow cooker

¼ cup olive oil
5 pounds boneless beef chuck, cut into 2-inch cubes
¾ tsp salt
3½ cups thinly sliced yellow onion
1¼ pounds carrots, peeled and cut into 1-inch sticks
1 pound turnips, peeled and cubed ¾ pound eggplant, cut into cubes
1½ tblsp finely grated orange zest
1 tblsp minced garlic
5 fresh thyme sprigs
3 bay leaves
3½ cups Guinness beer
                           

                     

                               
 Directions

 1 Set a large skillet over medium heat for a few minutes, then pour in the oil.
salt the beef and brown it in the skillet on all sides, turning only when you have to,
about 8 minutes per batch; transfer to the slow cooker and continue browning more.

2 Add the onion to the skillet. Stir until it softens and even browns a bit,
4 to 7 minutes, depending on how much you’ve got. Scrape all the onion
into the slow cooker.

3 Stir in the carrots, turnips, eggplant, orange zest, garlic, thyme sprigs, and
bay leaves. Pour the beer over everything. 4 Cover and cook on low for 8 hours,
or until the vegetables and beef chunks are all fork-tender.

Mango Strawberry Smooothie

Ingredients

1 cup rice or almond milk 

½ cup chopped mint leaves or more.

1.5 cups any mild greens

½ cup mango (frozen)

1/2 cup strawberry (frozen)

Pinch sea salt

 Cinnamon to taste

Add Ice Or Water 

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

Summer Snow Pea Soup

Summer Snow Pea Soup

  

  

      Ingredients

½ cup each: chopped green onions, yellow onion 

1 tablespoon margarine or butter 

4 cups reduced-sodium fat-free chicken broth 

1 pound snow peas, trimmed 

4 cups coarsely chopped romaine lettuce 

½ teaspoon each: dried tarragon and mint leaves 

Salt and white pepper, to taste 

                        6 tablespoons plain fat-free sour cream                              

                       

                                 

 Directions

 1. Sauté onions in margarine in large saucepan until tender, about 5 minutes. 

Add remaining ingredients, except salt, pepper, and sour cream; heat to boiling. 

2. Reduce heat and simmer, covered, until snow peas are very tender, about 

15 minutes. Process soup in food processor or blender until smooth; strain and 

discard solids. 

3.Season to taste with salt and white pepper. 

Serve warm or chilled; garnish each bowl of soup with a dollop of sour cream.

Make this soup a day in advance so that flavors can blend.

Citrus and Avocado Chicken Salad

      Ingredients

 1 1/2 pounds spinach, torn into bite-sized pieces
 3 red grapefruits
 3 oranges
 2 avocados
 3 cups cooked chicken breast, sliced into strips
 1/4 cup orange juice
 2 tablespoons lemon juice
 1 teaspoon sugar
 2 tablespoons white wine vinegar
 1/4 cup olive oil                              

                     

                               
 Directions

 1. Remove stems from spinach. Wash spinach thoroughly and dry.
Tear into bite-size pieces.

 2. Wrap gently in paper towels and refrigerate in plastic bags until
ready to toss salad.

 3. Peel and section grapefruit and oranges. Slice avocados into
quarters and then cut each slice into 2-inch chunks.

 4. Combine remaining ingredients for dressing. Toss spinach with
 dressing. Add grapefruit, orange, avocados, and chicken and toss again.

Tomato Vegetable Soup

Tomato Vegetable Soup

  

  

      Ingredients

1 each: chopped medium onion, large rib celery, medium carrot, red bell pepper 

1½ teaspoons olive oil 

1 cup reduced-sodium beef broth 

1 can (28 ounces) Italian plum tomatoes, undrained 

¼ cup dry white wine  

1 teaspoon lemon juice 

¾ teaspoon celery salt 

Pinch of crushed red pepper 

                              Salt and pepper, to taste                                

                       

                                 

 Directions

 1. Sauté onion, celery, carrot, and bell pepper in oil in large 

saucepan until vegetables are tender, about 10 minutes. Stir 

in remaining ingredients, except salt and pepper; heat to boiling. 

Reduce heat and simmer, covered, until vegetables are tender about 15-18 minutes.

2. Process soup in food processor or blender until smooth; season 

to taste with salt and pepper. Refrigerate until chilled.

Green Tomato Pie

  

  

      Ingredients

Pastry for a 9-inch double pie crust  

1½ Cups Sugar 

2 Tablespoons all-purpose flour  

½ Teaspoon ground cinnamon 

½ Teaspoon ground nutmeg 

¼ Teaspoon salt

4 Cups very thinly sliced tomatoes

2 Tablespoons cold butter, cut into small chunks 

                                2 Tablespoons Freshly squeezed Lemon Juice                                 

                       

                                 

 Directions

 1. Heat the oven to 425 degrees.

 2. Line a 9-inch pie pan with half of the crust, leaving a 

½-inch overhang. 

 3. n a medium bowl, combine the sugar, flour, cinnamon, nutmeg, 

and salt. Use a fork or a whisk to stir everything together well. Add 

the thinly sliced green tomatoes and toss gently to season them 

evenly and well.

 4. Transfer the seasoned tomatoes to the piecrust, and arrange them 

so that they are mounded up a little in the center. Scatter the small butter 

pieces over the top of the filling, and then sprinkle on the lemon juice. 

5. Roll the remaining crust into a 10-inch circle. Place the top crust over 

the tomatoes, pressing it down gently to touch the top of the tomato filling. 

Trim away the extra pastry around the edges, and press the top and 

bottom edges together firmly. 

6. Fold up the bottom edges and crimp them, or press down on the edge 

with the back of a fork, sealing and decorating the pie. Cut about 8 slits 

around the top of the crust, so that steam can escape during baking.

7. Place the pie on the bottom rack of the oven. Bake for 10 minutes. Reduce 

the heat to 350 degrees F and bake until the pie is bubbling with sweet juices

 and a golden brown, about 40 to 50 minutes more.