Jamaican Jerk Chicken

Jamaican Jerk Chicken    

       

  

 Ingredients

 4 scallions, chopped

 1 garlic clove, chopped

 3/4 in. fresh ginger, finely chopped 

 1 red chile, seeded and finely chopped

 1/4 cup sunflower oil

 2 tablespoon soy sauce

 1 tablespoon apple cider vinegar

 juice and finely grated zest of 1/2 lime

 1/2 teaspoon dried thyme

 1/2 teaspoon ground allspice

 1/4 teaspoon ground nutmeg

 1/4 teaspoon ground cinnamon

 1 tablespoon dark brown sugar

 salt and freshly ground black pepper

                                   8 skin-on bone-in chicken drumsticks                              

 Directions

  

 1. For the sauce, place all the ingredients except the chicken in a 

food processor and season well. Pulse to a thick, smooth sauce, 

scraping down the sides with a spatula during the process. 

Remove and place in a large bowl.

 2. Cut 2 or 3 slashes on each side of the drumsticks , where the meat 

is thickest. Add to the sauce, and mix to coat. Cover and marinate in the 

fridge for at least 2-3 hours, turning over once halfway through to ensure 

they are evenly coated.

 3. Preheat the grill or broiler to its medium setting. Cook the chicken 

for 30 minutes—turning over frequently, and basting with 

the leftover jerk sauce as it cooks.

 4. The meat will separate slightly where it has been slashed, 

which enables it to cook through and gives a bigger surface 

area for the sauce. The chicken is cooked through if the juices 

run clear when the meat is pierced at its thickest point.  

Wild Duck with Sweet Potatoes

Wild Duck with Sweet Potatoes    

       

  

 Ingredients

 1 duck 

 1 cup peanut oil 

 8 oz sweet potatoes, peeled and cubed 

 2 cloves garlic, crushed 

 1 slice ginger root, minced 

 1/2 teaspoon cinnamon 

 1/2 teaspoon ground cloves 

 pinch of ground anise 

 1 teaspoon white sugar 

 1 tablespoon soy sauce 

 1 cup chicken broth 

 1 tablespoon cornstarch 

                       2 tablespoon water                               

 Directions

  

 1. Chop the duck into 2-3 in pieces. 

 2. Heat the oil and deep-fry the potatoes until golden brown. 

Remove them from the pan and drain off all but 2 tablespoons 

of oil. Add the garlic and ginger and stir-fry for 30-45 seconds.

 3. Add the duck and fry until lightly browned on all sides. 

Add the spices, sugar, soy sauce and stock and bring to the boil.

 4. Add the potatoes, cover and simmer for about 20-25 minutes 

or until the duck is tender. Blend the cornstarch to a paste with the 

water then stir it into the pan and simmer, stirring, until the sauce thickens.

Chocolate Chip Cheesecake Bars

    Chocolate Chip Cheesecake Bars    

       

  

 Ingredients

 1 tube refrigerated chocolate chip cookie dough

 1 (8-ounce) package cream cheese, softened

 1 egg

                              1/2 cup sugar                              

 Directions

  

 1. Preheat oven to 375 degrees. 

 2. Cut cookie dough in half; press one

 half into the bottom of a greased 8-inch baking dish. 

 3. In a mixing bowl combine cream cheese, 

egg and sugar. Mix until smooth.

 4. Spread mixture over cookie dough. 

Sprinkle with the remaining cookie dough.

 5. Bake for 30 to 40 minutes.

New Orleans Seafood Gumbo

        New Orleans Seafood Gumbo    

       

  

 Ingredients

1 cup Chopped onions

 1 cup Chopped celery

 1 cup Chopped green bell pepper

 2 Cloves garlic minced

 1/4 cup Butter or margarine

 1/4 cup Flour,all-purpose

 1-3 dashs Tabasco sauce 

 5 Fresh Bay leaves 

 1 can Tomatoes,drained (16oz) 

 1 cup Tomato juice 

 5 cups Hot water 

 3 cups Shrimp,shelled/deveined

 6 Small hard-shell crabs 

 24 Shucked oysters 

 1 lb Okra,chopped 

 3 cups Hot cooked rice 

 Chopped fresh parsley 

 Pepper to taste 

                         Salt to taste                               

 Directions

  

 1. In large Dutch oven, gently saute onion, celery and 

bell pepper in butter; add garlic and continue to saute for 5 minutes. 

 2. Remove from heat and slowly stir in flour.

 3. Reduce the heat to medium-low, cover the saucepan,

 and simmer for 20 minutes

 4. Add salt, pepper, Tabasco, bay leaves, tomatoes 

and tomato juice; simmer for 15 minutes.

 5. Add the hot water, shrimp, crabs, oysters, and 

okra; cover and simmer 30 minutes.

 6. Spoon a few tablespoons cooked rice in each of 

six large soup bowls; ladle gumbo onto rice and garnish with parsley.

French Onion Soup

French Onion Soup   

       

  

 Ingredients

 2 Tablespoons butter

 1 Tablespoon vegetable oil

 1 1/2 lb onions, thinly sliced

 1 teaspoon sugar

 salt and ground pepper

 1/2 cup dry red wine

 2 Tablespoons all-purpose flour

 6 cups hot beef broth 

 1/4 cup brandy

 1 garlic clove, cut in half

 4 slices French bread, toasted

                             1/2 cup grated cheese                               

 Directions

  

1. Melt the butter with the oil in a large, heavy saucepan 

over low heat. Stir in the onions and sugar, and season 

with salt and pepper. Press a piece of wax paper over the surface.

 2. Cook for 40 minutes, uncovering and stirring occasionally, 

until the onions are a rich, dark brown. 

Watch carefully to avoid scorching.

 3. Remove the wax paper and stir in the wine. 

Increase the heat to medium and boil, stirring often, 

for 5 minutes, or until the wine reduces to a glaze. 

Sprinkle in the flour and cook, stirring often, for 2 minutes. 

Stir in the stock and bring to a boil. Reduce the heat 

to low, cover, and simmer for 30 minutes. 

Stir in the brandy and season to taste. 

 4. Meanwhile, place the broiler rack 8in. 

from the heat, and preheat the broiler.

 5. Divide the soup among the flame-proof bowls. 

Rub the garlic clove over the toast and place 1 slice in each bowl. 

Sprinkle with the cheese and broil for 2–3 minutes, 

or until the cheese is bubbling and golden. Serve at once. 

Grape Salad

Grape Salad   

       

  

 Ingredients

Seedless green grapes – 64 oz. 

Cream cheese- 8 oz. 

Sour cream - 8 oz. 

White sugar - 1/2 cup 

Vanilla extract - 1 tsp. 

Chopped pecans - 4 oz. 

Brown sugar- 2 tbs                              

 Directions

  

1. At first, Wash green grapes and dry them. 

2. Now take a large bowl, add in the sugar, cream 

cheese, vanilla, and sour cream. Add dried grapes 

into it and mix them to incorporate evenly.

Spicy Chipotle Ketchup

Spicy Chipotle Ketchup   

       

  

 Ingredients

 2 (28-ounce) cans whole peeled tomatoes

 1/2 cup chopped yellow onion 

 1/4 cup white vinegar

 2 canned chipotle chile peppers in adobo sauce, 

seeds removed, roughly chopped

 1 tablespoon brown sugar

 1/2 teaspoon celery seeds

 1/2 teaspoon ground cumin

 1/4 teaspoon cinnamon                              

 Directions

  

 1. In a large saucepan, combine the tomatoes, onion, vinegar, 

chiles, brown sugar, and celery seeds. Bring to a simmer over 

medium heat, then reduce the heat to medium-low and let simmer,

uncovered, about 2 hours, stirring occasionally and using a spoon to 

break up the tomato pieces, until the mixture has reduced by 

roughly half and the tomato pieces are falling apart. Remove from 

the heat and let cool for 10 to 20 minutes.

 2. Place a food mill fitted with a medium disc over a large bowl. 

Pass the tomato mixture through the mill, discarding any solids 

that are caught. Return the pureed mixture to a clean saucepan 

over medium heat.

 3. Stir in the cumin, cinnamon, and salt. Bring to a simmer, 

then reduce the heat to low to maintain the simmer. Simmer, 

uncovered, stirring occasionally, for about 1 hour, or until 

thickened and reduced by half.

 Makes about 14 oz.

 Can be keep in the refrigerator for up to 4 weeks. 

Citrus Banana Smoothie

        Citrus Banana Smoothie        

  

 Ingredients

 1/2 Cup of fresh orange juice

 1 lemon - juiced and all zested

 1 lime - juiced and all zested

 2 ripe bananas                              

 Directions

  

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Mocha Java Smoothie

Mocha Java Smoothie  

       

  

 Ingredients

 1 cup vanilla soymilk 

 1 1/2 cup ice 

 1/3 cup firm tofu 

 3/4 cup bananas; sliced and frozen 

 1/4 cup chocolate syrup 

 2 teaspoons instant coffee                              

 Directions

  

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Crockpot Apple Butter

Crockpot Apple Butter  

       

  

 Ingredients

 2- 3 lb (50 oz) jars unsweetened apple sauce

 3 lbs granny smith apples 

 4 cups sugar 

 1 1/2 cups apple juice 

 2 tsp cinnamon 

 1 tsp cloves 

 1 tsp allspice                             

 Directions

  

 1. Peel and cut apples into small cubes. 

Place all ingredients in the crock pot and stir well. 

 2. Cover and cook on low overnight (eight to ten hours). 

Remove cover, stir and taste. Add more spices or sugar if needed.

 3. Continue cooking for a few more hours, uncovered, 

until some of the liquid has gone and butter has cooked down a bit. 

 4. Pour into jars and refrigerate.

Banana Pecan Muffins

Banana Pecan Muffins  

       

  

 Ingredients

 3/4 cup unsalted butter, softened

 1 cup sugar

 3 bananas, peeled

 1 Lg. egg

 1 cup white flour

 1 cup whole wheat pastry flour

 1 1/2 teaspoons baking powder

 1/4 teaspoon sea salt

 1/2 teaspoon cinnamon

 2 teaspoons ground flaxseed

 1/2 cup chopped pecans

 Cinnamon sugar                             

 Directions

  

 1. Preheat the oven to 350°F. degrees. 

 2. Prepare 12 regular muffin cups with liners. 

 3. Beat butter and sugar until combined. 

Add bananas and beat until combined. 

Add egg and combine. 

 4. Add both flours, baking powder, salt, 

cinnamon, and flaxseed and beat until combined. 

Fold in pecans.

 5. Fill muffin cups almost to the top. 

Sprinkle the tops with cinnamon sugar.

 6. Bake for 25-35 minutes, 

until a toothpick comes out clean.

Cream of Asparagus Soup

Cream of Asparagus Soup  

       

  

 Ingredients

 1 large Gold potato, peeled and thinly sliced 

 3 leeks, cleaned and thinly sliced 

 1 quart chicken 

 1 pound asparagus 

 1/2 cup heavy cream 

 Salt and Black Pepper                             

 Directions

  

1. In a soup pot, combine the potato, leeks, 

and broth and bring to a simmer. 

 2. Cut off the tips of the asparagus and set aside. 

Cut 1 inch off the bottom of each asparagus stalk and discard. 

Cut the stalks into 1-inch sections and add them to the soup. 

 3. Simmer for about 20-25 minutes, or until the potatoes, 

leeks, and asparagus are soft.

 4. Puree the soup in a blender and then strain 

it into a clean pot.

 5. Add the cream and the asparagus tips, bring to a simmer, 

and let simmer for about 4-5 minutes, or until the tips are tender.

 6. Season to taste with salt and black pepper.

Mango, Coconut, and Pineapple Smoothie

            Mango, Coconut, and Pineapple Smoothie        

  

 Ingredients

 1/2 mango, pitted and peeled

      1/2 cup peeled Pineapple chunks

 1/4 cup coconut cream

 juice of 1 lime

                       1 cup ice cubes                            

 Directions

  

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Buttermilk Pie

       Buttermilk Pie       

  

 Ingredients

 6 eggs, beaten

 2 cups sugar

 1/4 cup flour

 1 cup butter, melted

          1 tablespoon vanilla extract

 2 cups buttermilk

                             2 unbaked pie shells                            

 Directions

  

 1. Whip eggs and next 5 ingredients until smooth 

and lump-free.

 2. Fill pie shells and bake at 350 degrees 

approximately 25-30 minutes or until set. 

Homemade Tartar Sauce

Homemade Tartar Sauce       

  

 Ingredients

 1/2 cup mayonnais

1/4 cup diced dill pickles 

 1 tablespoon fresh lemon juice

       1 teaspoon Dijon or grainy mustard

 1/8 teaspoon ground red pepper

                          Salt and black pepper, to taste                           

 Directions

  

 1. In a small bowl, mix together the mayonnaise, pickles, 

lemon juice, mustard, and hot sauce or ground pepper.

 2. Season to taste with salt and pepper. Serve immediately 

or refrigerate covered, for up to 1 day.

 Makes about 6 oz. 

White Chocolate Cranberry Cheesecake

White Chocolate Cranberry Cheesecake      

  

 Ingredients

 1 (16-oz) can whole berry cranberry sauce 

 2 cups graham cracker crumbs 

 1/4 cup sugar

 6 tablespoons butter, melted

 3 (8-oz) packages cream cheese, softened

 1 cup sugar

 3 large eggs

                                   1 (4-oz) bar white chocolate, melted and cooled slightly                          

 Directions

  

 1. Preheat oven to 350 degrees.

 2. In a small saucepan over medium-low heat, cook cranberry 

sauce for 35 minutes, stirring frequently, or until reduced to 1 cup. 

Cover and chill for 2 hours. 

 3. In a medium mixing bowl, combine cracker crumbs, 

1/4 cup of sugar and melted butter. Press firmly on bottom 

and 1 inch up sides of a 9-inch spring form pan. 

Bake 7-8 minutes. 

 4. In a large mixing bowl, combine cream cheese and 1 cup sugar. 

Beat with an electric mixer until fluffy. Beat in eggs, one at a time, 

beating well after each addition. Stir in melted chocolate.

 5. Spoon one half of batter into prepared pan. Spread cooked 

cranberry sauce over batter. Top with remaining batter. 

Bake for 45 minutes. Let cool completely on wire rack. 

Chill 8 hours before serving.

Apple Oatmeal Waffles

Apple Oatmeal Waffles      

  

 Ingredients

 1 1/2 cups all-purpose flour

 1 cup rolled oats

 1 teaspoon baking powder

 1 1/2 teaspoon ground cinnamon

 1 teaspoon baking soda

 1/2 teaspoon salt

 1/2 teaspoon ground nutmeg

 2 large eggs

 1 1/2 cup buttermilk

 4 tablespoons vegetable oil

 2 tablespoons honey

 1/2 teaspoon vanilla extract

                                1 large Granny Smith apple, grated                           

 Directions

  

 1. In a mixing bowl stir together flour, oats, baking powder, 

cinnamon, baking soda, salt and nutmeg. Set aside. 

 2. In a separate mixing bowl Beat eggs; stir in buttermilk, 

oil, brown sugar or honey, and vanilla. 

 3. Add liquid mixture to dry ingredients, stirring just until blended. 

Fold in the grated apple. Cover and let batter sit for 

45 mins.-60 mins. before using. 

 4. Pour batter onto center of hot waffle iron. 

Bake about 4-6 minutes. 

 Makes about 4-6 serving.

Chicken and Broccoli Casserole

Chicken and Broccoli Casserole      

  

 Ingredients

 6 cups bite-size broccoli florets and 

stems peeled and cut into small pieces.

 1 1/2 cups (6 ounces) cooked boneless, 

skinless chicken breasts, cut into bite-size chunks.

 1/4 cup diced, drained jarred roasted 

red pepper, patted dry.

 3 tablespoons plus 2 teaspoons butter, divided.

 3 tablespoons all-purpose flour.

 1 1/2 cups milk.

 1 cup reduced-sodium chicken broth.

 1 pinch ground nutmeg.

 1/2 teaspoon coarse salt.

 1/8 teaspoon coarsely ground black pepper.

 1 cup (4 ounces) shredded sharp Cheddar cheese

 1 cup fresh breadcrumbs                         

 Directions

  

 1. Preheat oven to 425F. Coat a 10-inch round 

casserole dish with cooking spray.

 2. Steam broccoli in steamer rack over boiling water 4 minutes 

or until bright green and tender. Arrange broccoli in casserole 

dish and top with chicken and red pepper.

 3. In medium saucepan, melt 3 tablespoons butter over medium heat. 

Add flour , cook 1 minute, whisking constantly. Add milk and broth; cook, 

whisking almost constantly, until mixture comes to a boil. 

Reduce heat so mixture bubbles gently; cook, whisking constantly, 2 minutes. 

Stir in nutmeg, salt and pepper. Remove from heat and stir in cheese. 

Pour over the broccoli and chicken in the dish .

 4. In a small skillet, melt remaining 2 teaspoons butter; add bread 

crumbs and mix to combine. Sprinkle over the casserole. 

Bake 10-15 minutes or until bubbling hot. 

Banana Sour Cream Waffles

Banana Sour Cream Waffles     

  

 Ingredients

 1 cup all-purpose flour

 1 1/2 teaspoons sugar

 1 teaspoon baking powder

 1/4 teaspoon baking soda

 1/4 teaspoon salt

 1 egg - separated (beat egg white until stiff)

 1 cup sour cream

 1/4 cup milk

 1/4 cup butter - melted

 1 ripe banana - mashed                        

 Directions

  

 1. In a mixing bowl stir together flour, sugar, 

baking powder, baking soda and salt. Set aside. 

 2. In separate mixing bowl, whisk together egg yolk, 

sour cream, milk, butter and banana. Add liquid 

mixture to dry ingredients, stirring just until blended. 

 3. Fold in beaten egg white.

 4. Pour batter onto center of hot waffle iron. 

Bake about 4-6 minutes. 

 Makes about 4 serving.

Turkey-Vegetable Soup

 Turkey-Vegetable Soup     

  

 Ingredients

 1 3/4 quarts chicken broth 

 3 cups water

 4 pounds turkey wings

 2 cups chopped onions

 1/4 teaspoon dried marjoram 

 1/4 teaspoon thyme leaves

 1 can (14 1/2 ounces) diced tomatoes, undrained

 1 can (16 ounces) Great Northern beans, rinsed, drained

 1 cup each chopped peeled turnip

 1 cup each chopped celery 

 1 cup each chopped cabbage

 1 cup each chopped carrots

 1 1/2cups whole kernel corn

 1/4 cup quick-cooking barley

 1/4 cup uncooked ditalini pasta

 Salt and black pepper to taste                        

 Directions

  

1. Combine all ingredients, except salt and black pepper, in 

slow cooker; cover and cook on low until beans are tender, 

8 to 10 hours. Discard bay leaf; season to taste with 

salt and pepper.