FRANK SINATRA'S SPAGHETTI AND MEATBALLS

FRANK SINATRA’S ITALIAN TOMATO SAUCE

* 1-28-ounce can Italian style tomatoes

* 1-28-ounce can of tomato purée

* 1/2 of a cup of olive oil

* 1 medium onion finely diced

* 4 cloves of garlic minced

* 2 tablespoons of fresh parsley chopped

* 2 teaspoons of dried thyme

* kosher salt

* black pepper

* 1 pound of dried pasta

* Extra chopped parsley for serving

* red pepper flakes for serving, optional

* Italian grated cheese blend, optional

INSTRUCTIONS

1. In a frying pan, add the olive oil, the onion, and the four cloves garlic. Stir often over medium heat until onion is golden. Remove garlic cloves and discard.

2. Drain the Italian-style canned tomatoes, saving 1/4 of a cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 6 seconds.

3. Add the drained tomatoes and blended tomato purée in the a sauce pot; cook for about 10 minutes on medium heat.

4. Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring sauce a few times.

5. Cook 1 pound of pasta according to the package directions for al dente style pasta, drain pasta once was done, rinse if desired and re-drain.

6. Pour spaghetti on the heated platter, cover with the sauce.

7. Sprinkle with 2 Tablespoons chopped parsley and grated parmesan cheese.







FRANK SINATRA’S MEATBALL RECIPE

* 1/2 pound of ground beef

* 1/2 of a pound ground pork

* 1 cup of Italian bread crumbs

* 1/2 of a cup parmesan/ romano Italian cheese blend

* 1 teaspoon of chopped parsley

* 1 clove of garlic minced

* kosher salt to own taste

* freshly ground pepper to own taste

DIRECTIONS

1. Combine, ground beef, ground pork, Italian bread crumbs, parmesan/romano Italian cheese blend, chopped parsley, minced garlic, kosher salt and freshly ground pepper.

2. Form meat mixture into balls about the size of a golf ball.

3. Brown the meatballs in olive oil and reserve til sauce is made.

cHOCOLATE CHIP COOKIES FANNIE FARMER

1 ½ sticks unsalted butter
½ cup light brown sugar
½ cup granulated sugar
1 egg
¼ teaspoon vanilla
1 cup whole wheat flour *
½ teaspoon coarse salt
½ teaspoon baking soda
1 cup semisweet chocolate chips

*NOTE: As a friend pointed out to me, if using all-purpose flour, you may need to use more than a cup. I would try between 1 1/8 and 1 1/3 cup.

Oven 375 F

1. Let butter and egg come to room temperature. Grease some cookie sheets!

2. Cream butter. Add sugars and beat on high until light in color and very fluffy (about 3 minutes in my stand mixer). Beat in egg and vanilla.

3. In separate bowl, whisk flour, salt, and baking soda. Add to wet ingredients gradually, scraping down sides. Beat only until incorporated–do not over mix. Stir in chocolate chips.

4. Drop ping-pong- to plum-sized dough balls onto cookie sheet, leaving ample space between each blob. They will spread substantially. Cook 11-14 minutes until edges are browned and middles are barely set.

STATE FAIR HAM LOAF

INGREDIENTS

1 lb. cured ham, finely chopped
⅓ cup plain bread crumbs
¼ cup buttermilk
3 ½ tbsp. Dijon mustard
1 tsp. ground sage
½ tsp. curry powder
½ tsp. ground allspice
½ tsp. ground ginger
¼ tsp. ground cloves
3 eggs, lightly beaten
1 small yellow onion, minced
Kosher salt and black pepper, to taste
½ cup packed dark brown sugar
3 tbsp. apple cider vinegar

INSTRUCTIONS

Heat oven to 325°. Place ham, bread crumbs, buttermilk, 2 tbsp. mustard, sage, curry, allspice, ginger, cloves, eggs, onion, and salt and pepper in a bowl, and mix until well-combined. Transfer to a parchment paper—lined 8″ x 5″ loaf pan; smooth top. Heat remaining mustard, sugar, and vinegar in a 1-qt. saucepan over medium-high heat until sugar dissolves. Pour half the glaze over ham loaf; bake until loaf is cooked through, about 50 minutes. Let cool for 10 minutes, then remove from pan; drizzle with remaining glaze before serving.

FRESH CUCUMBER PICKLES

2 quart jars
7 cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1 cup sliced onions
1 cup sliced red peppers
1 tbsp salt
1 cup white vinegar
2 cups sugar
1 tsp celery seed
1 tsp mustard seed

Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Makes 2 quart jars

MISO DRESSING

Miso Dressing


YIELD 2/3 cup
TIME5 minutes

This is a great dressing for cooked vegetable salads, spinach salads, tofu and noodle salads, and it’s also delicious with a simple bowl of rice.


1 rounded tablespoon white or yellow miso
2 tablespoons seasoned rice vinegar, or 1 tablespoon rice vinegar and 1 tablespoon fresh lime juice
½ teaspoon grated fresh ginger
1 small garlic press, minced or put through a press
Pinch of cayenne
2 tablespoons dark sesame oil
2 tablespoons peanut oil or grapeseed oil
2 tablespoons plain low fat yogurt



Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
Toss with the salad of your choice.

SNICKERDOODLES

PERFECT SNICKERDOODLES



The BEST most PERFECT Snickerdoodle cookie recipe ever! Super soft and buttery, loaded with cinnamon and sugar. Plus, there's no chilling the dough necessary, so they can be made QUICK!

Serves: 20 large cookies

1 cup butter, room temperature
¾ cup granulated sugar
½ cup light brown sugar
1 egg, plus 1 yolk
1 Tbsp vanilla
1 tsp baking soda
1 tsp cream of tartar
½ tsp kosher salt
1 tsp cinnamon
2¾ cup flour
Cinnamon Sugar
¼ cup granulated sugar
1 Tbsp cinnamon

Barilla® Pronto™ Pasta
Our New Pronto Pasta Makes Cooking Dinner Quick & Easy. Try It Today! See Barilla.com/ProntoPasta

INSTRUCTIONS
Preheat oven to 325°
Line a baking sheet with a silicone mat or parchment paper, set aside.
In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
Turn mixer to medium low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
Turn mixer to low and add in flour, mixing until just combined.
In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
*I baked mine for exactly 10 minutes every time I make these cookies with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.

MOUNTAIN TRAIL COOKIES

Mountain Trail Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 5 dozen cookies

Vamped up chocolate chips cookies with pecans, pretzel pieces and butterscotch chips.

1 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
3/4 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup old fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup chopped pecans
1/2 cup broken pretzel twists

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the butter, peanut butter and sugars until light and fluffy, about 2 minutes. Scrape the sides of the bowl as needed. Beat in the eggs, one at a time, then add the vanilla.

In a separate mixing bowl, combine the flour, oats, baking soda and salt. Gradually add to the wet ingredients and mix until just combined. Stir in the chocolate chips, butterscotch chips, chopped pecans and pretzel pieces.



Using a medium sized cookie scoop, drop dough balls onto a lined cookie sheet. Bake for 10 minutes, rotating pans halfway through for even baking. Remove pans from the oven and let cookies cool on the baking sheet for 10 minutes, then transfer to wire racks to cool completely.

HANOI FISH

Cha Ca La Vong - Hanoi Fish with Turmeric, Pineapple and Dill

Yield: 4

Prep Time: 20 min Cook Time: 10 min Total Time: 30 min

Ingredients

Pineapple Sauce:

3 Tbs Vietnamese fish sauce or anchovy sauce

8 oz / 225 g diced fresh pineapple

1 clove garlic, peeled

1 Thai or serrano chile, stemmed and deseeded if you're watching the spice

1 Tbs sugar plus extra to taste

1-2 limes

Fish:

1 lb / 450 g cod or halibut

8 oz / 225 g dried rice vermicelli

4 Tbs canola oil

3 Tbs Vietnamese fish sauce

1/2 tsp ground turmeric

1 large bunch of scallions, ends trimmed, with white and light green parts cut into 2" lengths, then cut lengthwise into quarters

1 small bunch dill, fronds picked

handful of peanuts, chopped



Make the sauce: In a blender or mini food processor, combine all the sauce ingredients using juice of half a lime until smooth. Taste and add more sugar or lime juice as necessary.

Make the noodles and fish: Heat a medium saucepan of water to boiling.

While you're waiting, cut up the fish. Holding a sharp knife at a 45-degree angle, cut fish into slices about 1 1/4" thick. Combine oil, turmeric and fish sauce in a bowl, then add fish to coat. Marinate for 5-10 minutes.

Once water is boiling, add rice noodles and turn off the heat. Let sit for 5 minutes, then drain and rinse under cold water, then hot water. Divide noodles among 4 bowls and top with a few spoonfuls of pineapple sauce.

Heat a large skillet over high heat until very hot, then add fish in a single layer. Cook for about 2 minutes, until lightly browned. Carefully flip fish and cook another minute. Add the scallions and dill and saute another 20 to 30 seconds, just until greens are wilted.

Divide fish among the 4 bowls. Garnish with peanuts and serve immediately, with extra pineapple sauce and any leftover lime wedges on the side.

BLACK BEANS WITH PLUMS AND PEPPERS

BLACK BEANS WITH PLUMS AND PEPPERS

4 medium purple plums
1 1/2 tablespoons unsalted butter or 1 1/2 tablespoons corn oil
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 garlic cloves, crushed and minced
2 whole cloves
2 teaspoons ground cumin
1/2 cup fresh cilantro, minced
2 teaspoons fresh lemon juice
1 teaspoon honey
2 cups cooked Camellia Brand Black Beans
Total time:55 minutesPrep time:20 minutesCook time:35 minutesYield:3-4

Directions:
Fill a deep saucepan with water and bring to a boil. Add plums and boil for 30 seconds to loosen skin. Remove with a slotted spoon and set aside to cool.
Melt butter or heat oil in a large skillet.
Add onion, red and yellow bell peppers, garlic, cloves, cumin and cilantro.
Sauté gently, stirring often, until onion softens, about 5 to 10 minutes.
Peel plums, remove pits and chop pulp.
Add pulp, lemon juice, and honey to onion mixture.
Add beans, cover, and continue cooking over low heat until peppers are soft, about 30 minutes, stirring often to prevent sticking.

CHICKEN SPAGHETTI

Craig Claiborne's Mother's
Chicken Spaghetti

Craig Claiborne's
Southern Cooking
by Craig Claiborne, 1987, Times Books/
2007 Univ. of Georgia Press

"This recipe has been printed on many occasions, for it, more than any other
dish, was my favorite as a child, and I still prepare it. I have no idea of the
origin of the dish, but find it notably akin to certain authentic Italian
sauces, notably a ragù bolognese made with ground meat in a tomato and
cream sauce. I believe it was strictly my mother's own creation, and she was
famous for it up and down the Mississippi Delta. One of the stipulations in
the original recipe is that the spaghetti, including all the ingredients, be
combined at least 4 hours before baking."

1 whole chicken (3 1/2 pounds)
Chicken broth to cover
3 cups canned Italian peeled tomatoes
7 tablespoons butter
3 tablespoons flour
1/2 cup heavy cream
1/8 teaspoon grated nutmeg
freshly ground black pepper
1/2 pound fresh mushrooms
2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped green and red bell peppers
1 tablespoon or more finely minced garlic
1/4 pound ground beef
1/4 pound ground pork
1 bay leaf
1 pound spaghettini
1/2 pound Cheddar, grated, and Parmesan

Place chicken, with giblets, in kettle. Add chicken broth to cover and
salt to taste. Bring to boil and simmer until chicken is tender without
being dry, 35 to 45 minutes. Let cool. Remove chicken from broth
and take meat from bones. Shred meat, cover, and set aside. Return
skin and bones to kettle and cook broth down 30 minutes or longer.
There should be 4 to 6 cups broth. Strain and reserve broth. Discard
the skin and bones.
 Meanwhile, put tomatoes in saucepan and cook down to half original volume, stirring. There should be 1 1/2 cups.
Melt 3 tablespoons butter in saucepan, add flour, stirring to blend
with wire whisk. When blended and smooth, add 1 cup of reserved
hot broth and the cream, stirring rapidly with the whisk. When thick-
ened and smooth, add nutmeg, salt and pepper to taste. Continue
cooking, stirring occasionally, about 10 minutes. Set aside.
If the mushrooms are small or button, leave them whole. Otherwise,
cut them in half or quarter them. Heat 1 tablespoon butter in small skillet
and add mushrooms. Cook, shaking the skillet occasionally, and stirring
mushrooms until golden brown. Set aside. Heat the remaining 3 table-
spoons butter in deep skillet and add onions. Cook, stirring, until wilted.
Add celery and bell peppers. Cook, stirring, about 5 minutes. Do not
overcook. Vegetables should remain crisp-tender. Add garlic, beef and
pork. Cook, stirring, breaking up the meat. Cook just until the meat
loses it red color. Add bay leaf. Add the tomatoes and the white sauce
made with chicken broth. Add the mushrooms.
Cook spaghettini in boiling salted water until just tender. Do not over-
cook. Remember that it will cook again when blended with chicken and
meat sauce. Drain spaghettini and run under cold running water. Spoon
enough of the meat sauce over the bottom of a 5- to 6-quart casserole
to cover it lightly. Add about 1/3 of the spaghettini. Add about 1/3 of
the shredded chicken, a layer of meat sauce, a layer of grated Cheddar
cheese and another layer of spaghettini. Continue making layers, ending
with a layer of spaghettini topped with a thin layer of meat sauce and
grated Cheddar cheese. Pour in up to 2 cups reserved chicken broth,
or enough to almost but not quite cover the top layer of spaghettini.
Cover and let casserole stand 4 hours or longer. If liquid is absorbed
as the dish stands, add a little more chicken broth. When the dish is
baked and served, sauce will be just a little soupy rather than thick
and clinging.
Preheat oven to 350 degrees F. Place casserole on top of stove and
bring it just to boiling. Cover and place it in the oven. Bake 15 min-
utes and uncover. Bake 15 minutes longer or until the casserole is
hot and bubbling throughout, and starting to brown on top. Serve
immediately with grated Parmesan on the side.

FRIED CABBAGE

Southern Fried Cabbage

3 slices of bacon

4 tablespoons of butter, divided

1 cup of chopped onion

1 medium to large head of cabbage, chopped (about 10 to 12 cups)

1 teaspoon of kosher salt

1/4 teaspoon of freshly cracked black pepper

1/4 teaspoon of Cajun seasoning to taste, optional

2 teaspoons of apple cider vinegar, optional

Dash dried red pepper flakes, optional

Chop the bacon and cook in the bottom of a shallow pot until the fat is rendered. Add 2 tablespoons of the butter and the onion and saute about 4 minutes. Add a splash of water to the bottom of the pot to deglaze the browned bits in the bottom. Add half the cabbage, salt, pepper and Cajun seasoning, and stir. Add the remaining cabbage, stir, reduce to a low simmer, cover and cook for about 30 minutes, or until cabbage reaches the desired consistency, stirring several times. Stir in the remaining 2 tablespoons of butter and the cider vinegar. Taste and adjust salt and pepper, and sprinkle with red pepper flakes, if desired. Serve as a side dish, along with some cornbread.

Variations: Substitute a good andouille or smoked sausage, or ham, sliced or chopped, for the bacon. Can also add in chopped fresh tomatoes or one can of stewed tomatoes, cut up, to the cabbage. I just use my kitchen shears to cut them up right in the can. Can also use one can of Rotel or regular diced tomatoes, and add about 1/2 of a green pepper, chopped with the onion, if desired.

LARGE LIMA BEANS

Ingredients:
1 (1-pound) package Camellia Brand Large Lima Beans
1/2 pound ham or seasoning meat
1 large onion, chopped
1 toe garlic, chopped
1 tablespoon chopped parsley
1 tablespoon chopped celery
6 cups water
1 large bay leaf
Salt and pepper to taste
Total time:4 hoursPrep time:2 hoursCook time:2 hoursYield:6

Directions:
Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In a heavy skillet over low heat, cook ham or seasoning meat for 10-12 minutes; this will render the meat and create the grease needed for Step 3. Remove ham or seasoning meat, and set aside.
In skillet grease, sauté onion, garlic, parsley and celery.
In large heavy pot, cover beans with water and bring to a boil. Reduce heat to a simmer, and add sautéed vegetables, ham or seasoning meat, and bay leaf to pot. Simmer for 1 1/2 hours, or until beans are tender, stirring occasionally. Add water as necessary.
Remove bay leaf, add salt and pepper to taste and serve.

NEW YEARS GUMBO BLACK EYED PEAS AND COLLARDS

Ingredients:
1 cup vegetable oil or bacon fat
1 1/2 cups flour
2 large onions, diced
1 medium green bell pepper, diced
1 rib celery, diced
5 cloves garlic, minced
1 1/2 gallons unsalted pork or chicken stock
4 slices hardwood smoked bacon
1 bunch collard greens, washed and sliced into ribbons
1 white onion, chopped
1 teaspoon white vinegar
1 tablespoon sugar
Louisiana-style hot sauce
Kosher salt and freshly ground black pepper
2 cups cooked Camellia blackeye peas
1 1/2 pounds smoked, pulled pork (not with barbecue sauce), shredded
1 tablespoon chopped fresh thyme
3 bay leaves
Filé powder
Creole seasoning
Hot cooked rice
French bread for serving
Serving Size:12 to 15

Directions:
Add oil or bacon fat to a large Dutch oven, preferably cast iron, over medium heat.
Make a roux by adding flour and stirring constantly for 30 minutes to 1 hour. Just before it’s dark brown, add the next four ingredients and sauté 5 minutes. The roux will continue to darken, and the vegetables will caramelize.
Add stock to roux mixture. Simmer for an hour, stirring often. Skim any fat off the top. If too thick, add more stock.
While stock is simmering, fry bacon in a skillet until crisp.
Remove bacon and drain on paper towels, leaving bacon drippings in skillet.
Add collard greens and chopped onion to bacon drippings in skillet, and sauté until wilted.
Crumble bacon and combine it with cooked greens/onion mixture.
To Dutch oven, add vinegar, sugar, hot sauce, and salt and pepper to taste. Then add greens mixture, blackeye peas, pork, thyme, bay leaves, filé powder, and Creole seasoning to taste.
Return to a simmer and adjust seasonings to taste.
Serve over hot cooked rice with French bread.

CARIBBEAN WATERMELON GAZPACHO

Caribbean Watermelon Gazpacho
Makes 10-12 servings

2 teaspoons coriander
2 teaspoons chili powder
2 teaspoons salt
1/2 tablespoon black pepper
1 onion
2 cucumbers
4 Creole tomatoes
1 medium cantaloupe
1 medium honey dew
1 medium watermelon
1/2 cup light rum
1/2 jalapeno
2 limes juiced
2 lemons juiced
2 bunches cilantro, finely chopped
¼ pound basil, finely chopped

Combine dry spices and toast them in small skillet, then grind them in a mortar and pestle.

Quarter the onions, cucumbers, and tomatoes. Remove the skin from the melons, and quarter them as well.

Add all ingredients to one large pot, with the exception of citrus juice and fresh herbs. Use immersion blender to puree all the ingredients. Then add the citrus and finely chopped herbs and serve chilled.

BEET SALAD WITH PUMPKIN SEED PARSLEY PESTO

For the Beauty Beets  6 medium beets, peeled and sliced very thin on a mandoline 2 tablespoons cold-pressed olive oil Salt & Black pepper to taste

For the Parsley Pesto  3 cloves of garlic 3 cups raw pumpkin seeds, soaked for 4-6 hours, drained and rinsed 2 cups parsley leaves (well-packed) ¾ cup cold-pressed olive oil ¾ teaspoon Himalayan salt

For the Sweet Pepper-Fennel Cream  2 sweet bell peppers 1 cup roughly chopped carrots ½ cup cold-pressed olive oil 2 cloves of garlic ¾ teaspoon Himalayan salt ¾ teaspoon fennel seed

Instructions Beauty Beets:
1. In a large bowl, toss the beets with the olive oil and sprinkle with a bit of salt and pepper to season.
2. Make sure all of the beets are evenly coated.
3. Set aside.

Instructions Parsley Pesto:
1. Place the garlic in your food processor and process to finely chop.
2. Add all remaining ingredients and process until well combined.
3. Use a spatula to scrape down the sides a few times to keep things moving.
4. Scrape into a bowl.

Instructions weet Pepper-Fennel Cream:
1. Place the bell pepper, carrot, olive oil, garlic and salt in a blender.
2. Blend until smooth.
3. Add the fennel seed and blend lightly until just combined.
4. Pour into a bowl.

To assemble:
For each Beauty Beet stack, begin with one slice of beet. Top with 2 teaspoons of parsley pesto. Top with another slice of beet. Top that with 2 more teaspoons of pesto and then a third slice of beet. Place a small spoonful of the sweet pepper-fennel cream on top of the third beet. The process will go much faster if you make several stacks at a time. Continue until you have used all of your beets and pesto, but make sure you’ve saved some of the sweet pepper-fennel cream. Before placing the stacks on a plate, place a spoonful of sweet pepper-fennel cream on the plate for each stack you’ll be serving. Place the Beauty Beet stacks on top of the sweet pepper-fennel cream, garnish with chopped parsley and serve. Enjoy slowly, breathing with great pleasure.

PEANUT CHICKEN STEW

Peanut Chicken Stew

A lot of times, when people say a soup is thick enough to be a meal, they're playing you. But this soup sustains. This recipe takes its cues from West Africa, particularly Senegal and The Gambia, known for peanut, or groundnut, stews.
Yield:
Makes 6 servings

3 cups chopped cooked chicken
1 1/2 cups creamy peanut butter
1 (28-oz.) can diced tomatoes, drained
1 tablespoon curry powder
1 teaspoon ground red pepper
4 to 6 cups Sweet Potato Broth
1/2 cup chopped roasted unsalted peanuts
Garnish: chopped cilantro

Preparation


Stir together first 5 ingredients and 4 cups Sweet Potato Broth in a medium stockpot. Bring to a simmer over medium heat, stirring occasionally, and simmer, stirring occasionally, 20 minutes or until thickened. Stir in up to 2 cups broth, 1/2 cup at a time, until desired consistency is reached. Add salt to taste. Sprinkle with peanuts, and serve immediately.


Sweet Potato Broth

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, sliced
• 3 celery ribs, chopped
• 1 carrot, chopped
• 1 large sweet potato, peeled and quartered

• 5 whole cloves
• Kosher salt
• Freshly ground black pepper
• 6 cups water

Preparation

Heat olive oil in a large stockpot over medium heat. Add onion, celery, and carrot. Cook, stirring often, 8 to 10 minutes or until vegetables are tender. Add sweet potato, cloves, desired amount of kosher salt and freshly ground black pepper, and water. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 35 minutes or until sweet potato is tender. Discard cloves. Let mixture stand 15 minutes. Process, in batches, in a food processor or blender until smooth. Season with salt and pepper. Use immediately, or cool completely, and refrigerate in an airtight container up to 5 days.

RED RED FROM GHANA

Fast and easy “red red” recipe from Ghana

When I asked my mother about what “red red” was, she explained that it is in actual fact, any stew made with palm oil. It has become accepted that this traditional black eyed pea stew or bean stew is widely known as red red. It is traditionally made with black eyed peas, however I remember mother making this with red beans, she says they taste better than the black eyed peas. Seeing as I am a busy Londoner with no time to soak beans, and knowing that I seldom stick to tradition when it comes to cooking, I have made an extremely easy version of this dish using a combination of canned black eyed peas and adzuki beans.

3 tbsp palm oil (must, otherwise it’s not “Red Red”)
1 onion
1 inch ginger
1 clove garlic
1 tbsp tomato puree
3 ripe tomatoes, chopped
1 vegetable, fish or prawn stock cube
1 can adzuki beans
1 can black eye peas (no time for soaking dried beans)
1 scotch bonnet pepper, left whole.


1. Heat up the palm oil and fry the onions until golden.
2. Add the garlic, ginger and tomato puree and fry for a minute
3. Add the chopped tomatoes followed by the stock cube and allow to fry and reduce for 10 minutes
4. Add the beans, including bean juice in can. Add the whole scotch bonnet to release flavour without too much heat and bring to a simmer.

TUSCAN GARLIC CHICKEN

Creamy Tuscan Garlic Chicken


Author: Alyssa
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!
Ingredients
1½ pounds boneless skinless chicken breasts, thinly sliced
2 Tablespoons olive oil
1 cup heavy cream
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes
Instructions

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

SQUASH CASSEROLE

When in New Orleans add shrimp!

Squash Casserole Recipe

Prep time

5 mins

Cook time

45 mins

Total time

50 mins

Squash Casserole is an essential dish for holidays and special events. Topped with a buttery cracker topping, this squash casserole is an all-time favorite!

Serves: 12

Ingredients

• 2 tablespoons butter
• 4 cups sliced yellow squash
• 1 medium onion, chopped
• 2 eggs
• 1 cup grated cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 sleeve Ritz crackers

Instructions

1. Preheat oven to 350º F.
2. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.
3. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.
4. Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not "jiggle" when the dish is moved.
5. Allow to sit for about 3 minutes before serving.

PASTA ROSA

PASTA ROSA

1/2 cup (1 stick) butter
1 medium onion, minced
1/2 cup all-purpose flour
1 cup hot milk
1 (8-ounce) can chunky tomato sauce
8 ounces soft cream cheese
3/4 pound Norwegian smoked salmon, sliced into 1-inch long strips
1 pound penne pasta
Salt and freshly ground black pepper
1/4 cup fresh chives, chopped


Bring a pot of water to boil for the pasta.
For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening. Stir in tomato sauce and heat through. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
Boil the pasta until al dente and drain. Add the cooked pasta and strips of salmon to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Transfer to a serving dish and sprinkle with chives.

MEXICAN FRUIT SALAD

MEXICAN FRUIT SALAD
Serves: 12-14 servings

A simple Mexican fruit salad that's spiced up ! I toss my favorites - watermelon, honey dew, pineapple, cantaloupe and of course, mangoes in a light honey-lime and chili flavored dressing! This is the perfect refreshing and healthy treat for all your summer gatherings!

DRESSING:
2 tablespoons honey (or maple syrup or agave nectar)
3 tablespoons lime juice
⅛ teaspoon salt
¼ -¾ teaspoon ancho chili powder (use more or less to taste)
SALAD:
2 ½ cups honey dew, diced (~½ a melon)
3 cups watermelon, diced (~½ a melon)
3 cups cantaloupe, diced (~1 melon)
2 ½ cups pineapple, diced (~1 pineapple)
1 ½ cups mangoes, diced (~2 mangoes)

INSTRUCTIONS
DRESSING: In a small bowl, combine the honey, lime juice, salt and ancho chili powder to taste. Add additional sweetener if you want it to be sweeter or another pinch of salt if you want it to be a little more salty. Set aside.
ASSEMBLY: In a large bowl, combine the fruit until throughly mixed. Dress the salad with as much or as little of the dressing as you like. Add additional chili powder to taste if desired.

MARZIA'S NOTES
You can replace any/all of the fruit with what you like. I've used diced avocados, strawberries, blueberries, kiwis, and orange slices in the past. The possibilities are endless with this fruit salad!

CREOLE POTATO SALAD

Creole Potato Salad

• Yield: Makes 10 to 12 servings

• 5 pounds baby red potatoes
• 1/4 cup dry shrimp-and-crab boil seasoning
• 12 hard-cooked eggs, peeled and chopped
• 1 1/2 cups finely chopped celery
• 1 cup finely chopped green onions
• 1 1/2 tablespoons Creole seasoning
• 2 cups mayonnaise
• 1/3 cup Creole mustard
A few drops Worcestershire 

1. Bring potatoes, shrimp-and-crab boil, and 4 qt. water to a boil in a large stockpot over high heat. Boil 20 minutes or until tender; drain and cool 20 minutes.

2. Peel potatoes; cut into 3/4-inch pieces. Toss together potatoes, eggs, and next 3 ingredients; stir in mayonnaise and mustard.

Note: We tested with Zatarain's Pro Boil and Tony Chachere's Creole Seasoning.

Try this twist!

Cajun Shrimp Potato Salad: Stir in 1 lb. peeled, medium-size cooked shrimp (51/60 count).

MALAYSIAN WATERMELON SALAD

Malaysian Watermelon Salad  Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City. Uses easily acquired ingredients. Still delicious. 

1 1/2 cups seasoned rice vinegar
2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
2 shallots, chopped
2 teaspoons crushed red pepper flakes, or to taste
1/4 cup light brown sugar
1 teaspoon salt
4 cups watermelon rind, white part only, cut into 1/2-inch cubes
1 (1 pound) package thick cut bacon
1/2 cup peeled and chopped fresh ginger root
2 cloves garlic, peeled
4 limes, juiced
1 cup seasoned rice vinegar
2 tablespoons light brown sugar
1/2 teaspoon salt
1 bunch cilantro, stems and leaves separated
12 cups chilled seedless watermelon, peeled and cut into 1-inch cubes
1 bunch green onions, chopped

Bring 1 1/2 cups of seasoned rice vinegar to a boil in a saucepan, and mix in the 2 pieces of crushed ginger root, shallots, red pepper flakes, 1/4 cup of light brown sugar, and 1 teaspoon of salt. Stir until the brown sugar and salt have dissolved, and remove from heat. Place watermelon rind into a large heatproof nonreactive bowl, and strain the pickling liquid through a fine mesh strainer into the watermelon rind. Stir to combine, and refrigerate at least 1 hour.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into pieces when cooled.
For dressing, place 1/2 cup of peeled and chopped ginger, garlic, lime juice, 1 cup of seasoned rice vinegar, 2 tablespoons of light brown sugar, 1/2 teaspoon of salt, and cilantro stems in a blender. Blend on high speed, scraping down blender sides occasionally, until the ginger and cilantro stems are pulverized and the dressing is thoroughly blended.
To assemble, place about 1 cup of watermelon cubes onto a salad plate, and drizzle with about 2 tablespoons of the dressing. Top with about 2 tablespoons of the pickled rind, 1 to 2 tablespoons of bacon bits, 1 tablespoon of cilantro leaves, and about 1/2 tablespoon of chopped green onion, or to taste.

















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TEXAS SHEET CAKE

Texas Sheet Cake

For the cake:

1 stick unsalted butter

1/2 cup vegetable shortening (can substitute the same amount of additional butter)

1 cup water

4 tablespoons baking cocoa

2 and 1/8 cups flour

2 cups sugar

1 teaspoon cinnamon

1/4 teaspoon salt 

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla (good Mexican vanilla, if you have it)

For the frosting:

1 stick unsalted butter

6 tablespoons milk

5 teaspoons baking cocoa

3 cups confectioner's sugar

1/4 teaspoon cinnamon

1/8 teaspoon salt

1 teaspoon vanilla (again, Mexican, if you have it)

1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees. Spray a sheet cake pan, about 12" X 18" X 2", with cooking spray.

2. Place butter, shortening, water, and cocoa in a saucepan and heat just until butter and shortening are melted, stirring until smooth. Remove from heat.

3. In a large bowl, sift or whisk together the flour, sugar, cinnamon and salt. Stir the cocoa mixture into the flour mixture until combined.

4. In a medium bowl, whisk together the eggs, buttermilk, soda and vanilla. Pour this into the flour mixture and stir until very smooth and well-combined. Batter will be somewhat thin.

5. Pour batter into greased pan. Place in oven and bake for 19 to 20 minutes.

6. While the cake bakes, prepare the frosting: In a large saucepan over medium heat, stir together the butter and milk until butter is melted. Whisk in the cocoa, confectioner's sugar, and cinnamon until smooth and begins to bubble. Take off heat and stir in vanilla and pecans. 

7. When the cake is done, remove from oven and place on cooling rack. Pour hot frosting evenly over hot cake. Let cool before cutting. Frosting will remain soft. 

Cook's notes: I sometimes halve this recipe and bake it in a 13 X 9 cake pan. Don't halve the frosting, though- it won't be enough to cover the cake.

SUN DRIED TOMATO PESTO

Sun Dried Tomato Pesto
Prep time
5 mins
Cook time
5 mins
Total time
10 mins


1 270ml jar sun dried tomatoes in olive oil (do not drain)
2 cloves garlic, minced
1 cup fresh basil leaves, packed
1 cup freshly grated parmesan
¼ teaspoon salt
¼ teaspoon black

You will need a food processor for this recipe.
Layer the ingredients into your food processor as follows - basil leaves, garlic, sun dried tomatoes, salt, and black pepper.
Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so don't over process the ingredients.
Remove the lid and add the parmesan cheese.
Again, pulse a few times to blend through the cheese. Check the consistency. Add more olive oil if you'd like a more wet pesto. Be careful not to add too much.
Taste for seasoning - add extra salt and pepper if needed.
Place in clean mason jars and store in the refrigerator until needed. Will last 7-10 days.
When ready to use, simply heat the pesto in a sauce pan, and toss with freshly cooked pasta.
Recipe makes 500ml of sauce.

SUN DRIED TOMATOES

SUN DRIED TOMATOES

250 g cherry tomatoes
1 tablespoon extra virgin olive oil
1 teaspoon fresh rosemary, very finely chopped
olive oil to store

Preheat the oven to 100-120 ° C.

In a bowl mix the olive oil with the chopped rosemary. Cut the cherry tomatoes in half lengthwise to do half the tomatoes with olive oil and rosemary.

Toss gently, try to ensure that the seeds from the tomatoes away from the protective shell. Then, because they burn in the furnace.. (I can say from experience…)

Place a sheet of parchment paper on an oven rack and place the tomatoes here (with the cut side up) on. Slide in the oven and after about 2,5 – 3 hours you lovely sweet tomatoes'zon'gedroogde!

Store in a jar with olive oil certainly a week in the refrigerator.

BABY OCTOPUS SALAD

Baby Octopus Salad


2 1/2 lb cleaned baby octopuses (see cooks' note, below), thawed if frozen
1 Turkish or 1/2 California bay leaf
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse sea salt (preferably Sicilian)
1/2 teaspoon black pepper
1 tablespoon chopped fresh oregano

Preparation

Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.
Cooks' notes:
•If you can't find baby octopuses, you can substitute a 2 1/2-lb regular octopus, though the texture will not be as delicate. Discard head of regular octopus, then cut body and tentacles into 2-inch pieces; follow baby- octopus cooking procedure (above), but simmer about 1 1/2 hours rather than 45 minutes. If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.
•Octopuses can be cooked and cut (but not tossed with dressing) 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

LEMONY WHITE BEAN AND TUNA SALAD FOR SANDWICHES

Ingredients
2 cans (24 ounces) water-packed albacore tuna
2 cans (30 ounces) navy beans
1 sweet red pepper, chopped
1 cup fresh parsley, roughly chopped
2 cloves garlic, pressed
½ cup plain Greek yogurt
⅓ cup mayonnaise
juice and zest of 1 small lemon
½ teaspoon salt
½ teaspoon freshly ground black pepper

Instructions
Drain excess water from tuna. Drain and rinse beans.
Combine all ingredients in a large serving bowl. Serve with whole wheat pita bread or as a sandwich filling. Try it on a bed of greens for a light supper.

VERY VEGAN JALAPEÑO PESTO SANDWICH

VERY VEGAN JALAPENO PESTO SANDWICH
(makes4 )

4 carrots, grated
1 English cucumber, but in half and shaved thin on a mandolin
1 medium shallot, peeled and sliced thin
2 bell peppers, roasted (see instructions below)
2 avocados, halved and sliced thin
1 cup sprouts
½ lemon, zested and juiced
1 tablespoon olive oil
sea salt
¼ cup vegenaise
pesto (see below)
8 slices of whole grain or gluten free brad

Pesto:
1 cup basil leaves
¼ cup olive oil
1 garlic clove
½ jalapeno, take seeds out if you want it less spicy
1 tablespoon lemon juice
good pinch of salt and cracked pepper
Combine all the ingredients in a food processor or blender and blend into a paste. Taste and adjust seasonings accordingly.

In a medium bowl combine shaved cucumbers and shallot, olive oil, ½ teaspoon of lemon zest, juice of half a lemon, a pinch of salt and fresh cracked pepper. Allow to marinate for at least 15 minutes.

While cucumbers are marinating, char the bell peppers by placing them over a gas stove and blistering the outside. This can also be done under the broiler of your oven. Once all the sides are blackened place in into a bowl and cover with plastic wrap. Let it sit 10 minutes. After 10 minutes peel blistered skin off. Half the roasted peppers and remove the seeds. You should have 4 whole roasted bell pepper pieces. Place in a bowl and grate 1 garlic clove and add 2 tablespoons of olive oil, pinch of salt and pepper and mix to combine.

Toast your bread and spread vegenaise on one side and a generous portion of pesto on the other. Place a roasted pepper slice on top of the side with vegenaise, followed by grated carrots, sprinkle with a touch of salt and black pepper. (it’s important to season each layer lightly!)

Next layer the marinated cucumbers and shallot. Followed by a half of an avocado, sprinkle with a touch more salt and pepper. Top off with sprouts and place top piece of bread on top. Serve with extra pesto.

Wrap the sandwich in parchment paper and slice down the center.

Open up wide because this sandwich is a mouthful!

THAI PEANUT WRAPS

Thai Peanut Wraps

For the Thai Peanut Wraps
4 cups cabbage, shredded (see note)
1½ cups carrots, shredded (~5 large carrots)
1 red bell pepper, thinly sliced
1 cup edamame, cooked and shelled
½ cup fresh cilantro, chopped
½ cup green onions, chopped
½ cup honey-roasted peanuts
1 cup wonton strips
5 Flatout Sea Salt and Black Pepper wraps
For the Peanut Sauce
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp lime juice
1 Tbsp honey
1 tsp garlic, minced
¼ cup peanut butter
½ tsp salt
½ tsp crushed red pepper flakes

Instructions
For the Peanut Sauce
Using a small mixing bowl, add rice vinegar, soy sauce, lime juice, honey and garlic. Whisk until well combined.
Add the peanut butter, salt and red pepper flakes. Whisk until smooth.
For the Thai Peanut Wraps
Using a large bowl, combine all of the ingredients except for the wraps; mix until well combined.
Divide the mixture evenly between the wraps.
Drizzle Peanut Sauce on top and then roll up flatbreads; cut in half before serving.

Notes
I like to use a mix of red and green cabbage for these wraps. To make these wraps even easier, just grab a bag of cole slaw mix (i.e. no dressing) instead of cabbage.

CHICKEN PESTO WRAP

Chicken Pesto Sandwich
4 servings

2 cups shredded chicken breast
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 3-4 equal pieces, toasted, for serving
2 cups arugula, for serving
2 Roma tomatoes, thinly sliced, for serving
8 ounces mozzarella, sliced

For the basil pesto
1 cup fresh basil leaves
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil

To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.

TURKEY, APPLE AND CHEDDAR SANDWICH

Turkey, Apple & Cheddar Sandwich
Serves 2

4 slices marble rye bread
2 slices butter lettuce
2 oz. turkey
1 oz. white cheddar cheese, sliced
Walnut, Cranberry & Apple Slaw
1/2 c. sliced cabbage
1/4 c. dried cranberries
1/4 c. walnuts, chopped
1/4 red delicious apple, chopped
Dressing
1/4 c. plain greek yogurt
1 tbsp. fresh squeezed lemon juice
1 tsp. apple cider vinegar
1 tsp. raw organic honey


Combine all slaw ingredients in a medium-sized bowl. In a separate small bowl, whisk together yogurt, lemon juice, vinegar & honey. Drizzle dressing over slaw mix & stir until evenly coated. On once slice of bread layer lettuce, turkey, cheese and slaw. Top with second slice of bread

HAWAIIAN BBQ CHICKEN WRAPS

Hawaiian BBQ Chicken Wraps

1 Tbsp olive oil
2 boneless, skinless chicken breasts, cut into bite-size pieces
salt and pepper
1/2 cup barbecue sauce
1/2 cup shredded mozzarella cheese
2/3 cup chopped pineapple, fresh or canned
1/4 of a red onion, chopped
1 romaine heart, chopped

1/4 cup fresh chopped cilantro

4-5 large wheat or white tortillas

Instructions
Heat oil in a large skillet over medium high heat. Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat.
Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. Roll, burrito style and secure with a toothpick. Serve immediately.

DELUXE EGG SALAD

Deluxe Egg Salad
Prep Time: 10 minutes
Total Time: 1 hour, 10 minutes
Yield: 6 small croissants or 4 large croissants

2 Tablespoons butter, room temperature
3 oz cream cheese, room temperature
2 Tablespoons celery, minced
1 Tablespoon Mayo (or more if desired)
1 teaspoon onion, grated
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard boiled eggs, finely chopped or squished with a fork.
Croissants or Bread
Paprika (optional)
Dill Pickle Relish (optional)
Bacon (optional)


In a medium bowl, cream together butter and cream cheese until smooth.
Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
Add eggs and mix well.
Cover and chill for 1 hour or longer.
Serve on bread or croissants
- Sprinkle with paprika or add dill pickle relish or bacon if desired.

CANE SYRUP FIG CAKE

Cane Syrup Fig Cake
Serves: 8 - 10

Ingredients
2 cups granulated sugar
2 sticks unsalted butter
1 cup whole milk
2 cups figs, chopped (fresh or dried?)
¼ lemon, zested
½ teaspoon cinnamon
3 tablespoons Steen’s Cane Syrup
1 teaspoon vanilla extract
3 cups flour
½ teaspoon salt
2 tablespoons baking powder
4 each egg whites (Grade A, large)

Instructions
Preheat the oven to 375°F. Using a stand mixer, cream sugar and butter together. Once a light and fluffy texture is achieved, mix in milk, figs, lemon zest, cinnamon, cane syrup and vanilla.
In another bowl, sift together flour, salt and baking powder. Fold by hand into above mixture.

SPINACH CASSEROLE LUCILLE

Spinach Casserole Lucille

Author: Tony Chachere Recipes
Recipe type: Entree

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins

Serves: 8

Spinach Casserole Lucille is baked with onions, Tony's seasoning, jalapeno cheese, bread crumbs, spinach, and Worcestershire sauce for an extra cajun kick!
Ingredients
10 ounce Spinach (frozen)
4 tablespoon Margarine
2 tablespoon AllPurpose Flour
2 tablespoon Chopped Onions
½ cup Milk
4 tablespoon Tony Chacheres Original Creole Seasoning
10 slice Cheese (Jalapeno)
1 teaspoon Worcestershire Sauce
½ cup Bread Crumbs

Instructions
: Cook spinach following directions on package.
: Drain and reserve cup liquid.
: Melt margarine in saucepan over low heat.
: Add flour, stirring until blended and smooth, but not brown.
: Add onions and cook until tender.
: Pour in spinach liquid and milk slowly, stirring constantly to avoid lumps.
: Cook until smooth and thick.
: Add Tony Chachere's Original Creole Seasoning, cheese, and Worcestershire; stir until melted.
: Combine with cooked spinach.
: Put into a square casserole; top with bread crumbs and place in 350 degrees oven until hot (about 20 minutes).

PEACH AND BRANDY UPSIDE DOWN CAKE

Peach and Brandy Upside-Down Cake



A moist cake studded with sweet, brandy peaches is just what you need to make your day. Fill with Greek yogurt between the sugary layers for a tangy contrast.

8oz plain flour
8oz fine demerara sugar
8oz butter
4 medium eggs
1tsp baking powder
2-3tsp brandy
2 med peaches (destoned, sliced)
4tbsp Greek yogurt (for filling)
For the brandy glace
1tbsp brandy
1tbsp water
2 and half tbsp icing sugar

Instructions
Preheat overn 180C/350F/Gas mark 4 and line 2x 20 cm round cake tins with greaseproof paper.
In a large mixing bowl whisk all of the ingredients together with an electric hand whisk until combined.
Place the peach segments into the cake tins on the greaseproof paper - arrange into a pattern. I put most of the peaches in the tin that was going to make the top sponge. And leftover peaches I arranged in the other tin for the bottom sponge.
Gently spoon the cake mixture on top of the peaches making sure you don't move them too much to keep your pattern in place. I used a tablespoon to do this. Smooth the mixture so it evenly covers the peaches and tin. Do the same with the other tin making sure you have an even amount in each.
Bake in the oven for 15 mins until golden. If they need longer cover in tin foil and pop back in for another 5 mins. Once cooked leave to cool on the side and then turn out onto a wire rack.
Assemble the cake on a plate. Spoon the Greek yogurt onto your bottom sponge and spread evenly. Pop on the top sponge and press down firmly making sure the peaches are on the top side.
Make the brandy icing glaze and drizzle over the cake before serving.

NAPA AND RED CABBAGE SLAW

Napa and Red Cabbage Coleslaw

With vibrant slivers of red cabbage, red onion, sweet red pepper and carrot, this coleslaw is a colourful mix and a keeper that you can make ahead.

* 6 cups (1.5 L) napa cabbage or savoy cabbages, about 1 small head
* 2 cups (500 mL) thinly sliced red cabbage
* 1 cup (250 mL) thinly sliced red onions
* 1 carrot, cut_in julienne sticks
* 1/2 sweet red pepper, thinly sliced

Dressing:
* 1/2 cup (125 mL) white wine vinegar
* 1/3 cup (75 mL) granulated sugar
* 3 tbsp (45 mL) vegetable oil
* 1-1/2 tsp (7 mL) celery seeds
* 1 tsp (5 mL) salt

Preparation

Place napa cabbage, red cabbage, onion, carrot and red pepper in salad bowl.

Dressing: In saucepan, bring vinegar, sugar, oil, celery seeds and salt to boil; pour over cabbage mixture and toss to coat. Let cool; cover and refrigerate for at least 4 hours. (Make-ahead: Refrigerate for up to 1 day.) Use slotted spoon to serve.

PICNIC CHICKEN

Ingredients for Picnic Chicken are:

Three broiler-fryer chickens, cut in serving pieces
Three teaspoons salt
One and a half teaspoons MSG
Two cups flour
One half teaspoon pepper
Two teaspoons dried leaf tarragon
One teaspoon dried leaf marjoram
Three-fourths cup butter or margarine
One cup buttermilk

Sprinkle chicken pieces on both sides with one and one half teaspoons salt and MSG.  Mix together flour, remaining salt, pepper, tarragon and marjoram.

Divide butter between two 10 x 15 Baking pans lined with heavy duty aluminum foil.  Place in 425° oven for about five minutes until the butter melts.

Dip chicken pieces in buttermilk then roll in flour mixture.  Place skin side down on baking pans.  Bake in 425° oven for 25 minutes.  Turn chicken; reverse pans in oven.  Bake 20 minutes longer.  Yields about 12 servings.

This chicken was meant to be cooked the night before the picnic, then cooled,mouth into plastic bags and refrigerated overnight.  The morning of the picnic you put the bags of chicken into an ice chest with ice and you're good to go.

CALAMARI

Fried Calamari Recipe

Yield 1 pound

Ingredients

8 oz All purpose flour

8 oz Corn starch

2 oz Semolina

1/4 tsp Kosher salt

1/4 tsp Fresh ground black pepper

2 tbs Dry parsley

1/4 tsp crushed red pepper

Vegetable oil, for deep-frying

1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings, soaked in 2 cups milk for an hour.

Lemon to serve (I like hot sauce as well!)

Method

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches.

Heat over medium heat to 350 degrees F. Mix the dry ingredients in a large bowl.

Working in small batches, drain and toss the squid into the flour mixture to coat.

Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Don't cook too long or they get tough.

Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with grated Parmesan cheese and serve with the marinara sauce

GARLIC AND BROWN SIGAR PORK CHOPS

Cast Iron Skillet Garlic & Brown Sugar Pork Chops
Serves: 2 restaurant-sized servings

2 large thick-cut bone-in pork loin chops, 1 inch thick, (about 1 lb. each)
4 Tbl. butter
Rub Mix:
¼ cup dark brown sugar
½ tsp. Slap Ya Mama cajun seasoning
½ tsp. salt
½ tsp. coarse ground black pepper
½ tsp. garlic powder
½ tsp. paprika

Preheat oven to 350º F.
In small to medium-sized bowl, mix rub ingredients well.
Pat rub mix onto each side of both chops.
In cast iron skillet, melt butter over medium-high heat.
Place chops into skillet and fry each side for 4 minutes each. (8 minutes total).
When side two is done, turn chops and pop into preheated oven.
Bake for 4 minutes. Turn chops, baste and bake for 4 more minutes.
Turn chops, baste and bake for 4 minutes more or until done in the center. (*Total cooking time, frying and baking, is about 20 minutes for super thick-cut chops. Bake less for thinner chops).
Remove chops to plates and let rest a few minutes before serving.

MEXICAN FRIED ICE CREAM WITHOUT THE FRYING

Easy Mexican Fried Ice Cream

Ingredients

3 large scoops of vanilla ice cream (or frozen yogurt)
2 tablespoons white granulated sugar
1/2 teaspoon ground cinnamon
Fried Topping
1 tablespoon butter
2 cups corn flakes (crushed)
1/2 teaspoon ground cinnamon
Toppings
Whipped Cream
Hot fudge sauce
cherries

Instructions

Scoop the ice cream and shape into a round ball. Place on a baking sheet or plate and put into the freezer for at least 3 hours.
Crush the corn flakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the corn flakes and saute for about 5 minutes or until the corn flakes are toasted.
In a small bowl combine the white sugar and remaining cinnamon.
Take the ice cream from the freezer, roll in the cinnamon sugar mixture, then coat with the toasted corn flakes.
Top with hot fudge, whipped cream and cherry

CHIPOTLE CHILI

Chipotle Beef Chili

Author: Coastal Living
Recipe type: Main Course



Serves: 2-1/2 quarts

Whip up this hearty chili for your next weeknight dinner. Canned chipotle peppers and dark beer make this simple dish extra flavorful.
Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
1 red or green bell pepper, cored, seeded, and diced
3 chipotle peppers in adobo sauce, minced
4 garlic cloves, minced
1 pound ground round or ground chuck, browned and drained
2 to 3 tablespoons chili powder
1 to 2 teaspoons sea salt
2 to 3 teaspoons ground cumin
1 teaspoon freshly ground black pepper
¼ teaspoon dried basil
1 (12-ounce) bottle dark beer (optional)
¼ cup Worcestershire sauce
1 (28-ounce) can diced tomatoes
2 tablespoons tomato paste
2 (14-ounce) cans chicken or beef broth
1 bay leaf
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
Garnishes: grated Cheddar cheese, sour cream

Instructions
Heat oil in a large heavy saucepan or Dutch oven over medium heat; add onion. Reduce heat to low, and cook, stirring occasionally, 10 minutes or until tender. Add bell pepper, and cook 5 minutes. Add chipotle pepper and garlic; cook about 1 minute. Add beef and next 5 ingredients. Stir in beer, and simmer about 2 minutes. Stir in Worcestershire sauce and next 4 ingredients. Bring to a low boil, and reduce heat to low. Simmer, uncovered, 30 minutes. Add beans, stir, and continue to simmer 10 minutes or until liquid has reduced slightly. Remove bay leaf. Garnish if desired with cheese, sour cream, green unions and chopped green peppers.