Black Bean and Plantain Rice

Ingredients

2 tablespoons vegetable oil
1 1/2 cup long or medium grain rice
1 medium onion, finely chopped
2 large garlic cloves, peeled and finely diced
1 20 ounce can of black beans

2 ripe (black and soft) plantains
3 cups chicken broth
1 teaspoon salt

1/3 cup chopped parsley or cilantro (optional)


Instructions

1. In a sauce pan with fitted lid, measure oil in pan and set over medium heat. Add rice and onion, and cook, stirring regularly, until both are lightly browned, 7 to 10 minutes. Mix in garlic and cook a minute longer.

2. Drain the liquid from the beans.  Add the beans, broth and salt to the rice and stir. Cover pot and reduce heat to low. Cook 15 minutes, then turn off the heat and let the rice stand 10 minutes, covered, until the grains are tender.

3. Dice plantain into 1/4 inch cubes, and finely chop parsley or cilantro.  Fluff rice and mix in plantain and parsley or cilantro.

Pork Tamales

makes 48 tamales / 16 servings

INGREDIENTS

FILLING

4 pounds pork leg or shoulder

16 guajillo chiles

3 cloves garlic

3 cups water

½ teaspoon Mexican oregano

DOUGH

6 cups Maseca brand Masa for Tamales

1 tablespoon baking powder

1 1/2 teaspoons salt

2 cups Lard

6 cups warm chicken stock or water

Corn husks- at least 50

INSTRUCTIONS

1. Remove stems and seeds from chiles.  Place chiles in enough hot water to cover them for 20 minutes.  Transfer chiles, water, and whole garlic cloves to a food processor and puree.

2. Remove any skin or bone from the meat, and trim as much fat as possible.  Cut into ½ inch cubes.  Add chile puree, 3 cups of water, and pork to large pot.  Simmer over low heat for an hour or until pork is tender enough to pull apart with a fork and puree has reduced to a thick sauce.  Remove from heat, and shred with a fork.  Add optional Mexican oregano.

3.  Whisk the Maseca, baking powder, and salt together.  Add the lard and mix to a uniform consistency.  Form it into a volcano and mix in stock or water 2 cups at a time.

4.  Soak corn husks in warm water for 20 minutes.  Tear 2 or 3 husks into thin strips to use as ties for the formed tamales.

5. Form tamales by flattening a corn husk, spreading a large spoonful of dough onto the husk with the back side of a spoon in the shape of a rectangle with about a ½ inch border around the edge.  Place pork in the middle of the dough, roll husk lengthwise, fold up the small end, and tie with one of the thin strips of corn husk.

6. Heat a pot of water to a boil over medium heat.  A tamale steamer (sold as a tamalera or vaporera in Mexican supermarkets) works best, but you can also use a large stock pot with a vegetable steamer placed in the bottom.  Steam tamales for 90 minutes.

Thai Pasta Side Salad

Ingredients

• 2 cups uncooked bow tie pasta
• 4 cups chopped red cabbage
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 4 green onions, thinly sliced
• 1/4 cup rice vinegar
• 1/4 cup reduced-fat creamy peanut butter
• 4-1/2 teaspoons reduced-sodium soy sauce
• 1 tablespoon honey
• 1-1/2 teaspoons olive oil
• 1/2 cup dry roasted peanuts

Directions

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cabbage, peppers and onions. In a small bowl, whisk the vinegar, peanut butter, soy sauce, honey and oil.
• Drain pasta and rinse in cold water; add to cabbage mixture. Pour dressing over salad; toss to coat. Just before serving, sprinkle with peanuts. Yield: 10 servings.

Amanda

Chicken Cordon Bleu Casserole

8 skinless, boneless chicken breast halves

8 slices ham

8 slices Swiss cheese (I used provolone instead)

1 (10.75 ounce) can condensed cream of chicken soup

1 cup sour cream

1/2 cup white wine or milk instead if you prefer

1 teaspoon garlic powder

1 teaspoon dried parsley

1 teaspoon salt

1 teaspoon ground black pepper

1 (6 ounce) package herb-seasoned dry bread stuffing mix (you can use crushed ritz crackers or even bread crumbs, tonight I used a combination of the last 2)

Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
Bake at 350 degrees F for about 40 minutes, or until chicken is cooked through and juices run clear.

Johan

Note: Tonight I used chicken tenderloins to cook it all faster, I just put enough pieces to fill the 9x13 (it probably was around 3lbs), it took 25-30 minutes

Stromboli & Calzones

For the dough we use Alton Brown's pizza dough recipe, except that we don't split it like the instructions say.  It is best to prepare this a day ahead of time.

Italian Stromboli
5 oz. Genoa Salami
5 oz. Large Pepperoni
5 oz. Cappicola
5 oz. Ham
6 oz. Mozzarella Cheese

Veggie Stromboli
2 cups spinach
1 cup broccoli
6 oz. Crimini / Baby bella mushrooms
4 oz. roasted red peppers
4 oz. Sun dried tomatoes
6 oz. Mozzarella cheese

1. Preheat oven to 500°.

1. Make pizza dough and stretch into a rectangle.

2. Layer ingredients one at a time leaving some room around the edges.

3. Roll the dough and seal all the edges.  Cut slits into the top so it doesn't explode.

4. Bake for about 8 minutes or until the dough is golden brown.


Calzone

6 oz. Mozzarella cheese
6 oz. Ricotta cheese


1. Preheat oven to 500°.

1. Make pizza dough and stretch into a circle.

2. Place cheeses on one side of the dough leaving about an inch of dough around the edge.

3. Fold the dough in half and seal the edge.  Cut slits into the top so it doesn't explode.

4. Bake for about 8 minutes or until the dough is golden brown.


Sauce (called gravy in South Philly)
Olive Oil
1 small onion
3 cloves garlic
2 cans stewed tomatoes
Fresh Basil- about 8 - 10 leaves
2 tsp. oregano
1 cup chicken stock
Salt
Pepper

1. Heat enough olive oil to coat the bottom of a stock pot over medium heat.

2. Sautee onion for about five minutes, then add crushed garlic cloves and sautee for another minute.

3. Add the tomatoes, chopped basil, oregano, and chicken stock.  Bring to a boil, and then reduce heat to low and simmer for 3 hours.

4. Add salt and pepper to taste.  To achieve your desired consistency use an immersion blender or food processor to puree some of the sauce.

Simple Whole Wheat Bread

This is a pretty easy recipe is usually my go to recipe for bread. However, I always forget that I need time to let it rise. It is best if you start in the morning so you can let it rise a few times. 

Ingredients

• 3 cups warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups bread flour
• 3 tablespoons butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted

Directions

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Wild Rice Chicken Salad

Ingredients:

-1 c. brown rice or 1 (6 oz) box white and wild rice mix
-3 T. Balsamic Vinegar
-1 T. brown mustard
-2 T. honey
-1/4 t. salt
-1/4 t. pepper
-1/4 c. vegetable oil
-3 chicken breasts, cooked and cubed
-2 apples, cored and chopped
-2 c. grapes, halved
-6 scallions, chopped
-3 large ribs celery, chopped
-1/2 c. pecans (candied if you have time)
1/2 c. Craisins
3/4 c. feta cheese
-3 c. chopped romaine lettuce (optional)

* note: when I made this I didn't include celery or scallions. I really like the Balsamic vinegar from Giant Eagle Market District called "Traditional Balsamic". I think it is the best tasting Balsamic you can find in Ohio and adds a great flavor. If you aren't going to serve immediately, I would leave out the apples because they brown quickly.

[If you do not have chicken already cooked, heat 1 T. oil in a skillet over medium high heat. Cut chicken into tenderloin strips, season with salt and pepper, and saute 4-6 minutes til cooked through and lightly browned. Cube chicken.]

1. Prepare rice according to directions on package.
2. In a large bowl, combine apples, grapes, scallions, celery, pecans, craisins, feta and lettuce. Add chicken and toss.
3. In a small bowl, mix vinegar, mustard, honey, salt and pepper. Whisk in 1/4 c. vegetable oil. Pour over rice mixture and toss.
4. Serve immediately, or refrigerate and serve cold. Serves 4. (So I would double above quantities for meal group)

I recommend serving with fresh baked wheat bread.

Spinach Pie

1/2 c sliced green onions
2 cloves garlic, finely chopped
1 T butter/margarine
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1/2 c cottage cheese
1/2 c baking mix
1 c milk
3/4 c egg product or 5 egg whites
1 t lemon juice
1/4 t pepper
3 T grated parmesan cheese topping
1/4 t nutmeg

Heat oven to 350F. Grease 9 inch pie plate.  Cook and stir onions and garlic in skillet 2-3 minutes.  Stir in spinach.  Layer spinach mixture and cottage cheese in pie plate.
Stir baking mix, milk, eggs, lemon juice and pepper until blended. Pour into pie plate, sprinkle with parmesan cheese and mutmeg.
Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.  Cool 5 minutes.  Sprinkle with additional parmesan if desired.

Johan

So, I used 5 egg whites and in the future I will use either egg product or 3 full eggs (rather have the pie look more yellow than white), and I thought it needed some salt.  Also, I would mix the parmesan and nutmeg first before sprinkling.

Baked Potato Soup (serves 6)

4 large baking potatoes
2/3 c butter/margarine
2/3 c flour
6 c milk
3/4 t salt
1/2 t pepper
3 oz chopped bacon
4 chopped green onions
1.5 c shredded cheddar cheese
8 oz sour cream
Bake/microwave potatoes until done. Let it cool.  Scoop out pulp, discard skins.
Melt butter on low heat, add flour and stir until smooth.  Cook for 1 minute. Gradually add milk. Cook until thick and bubbly over medium heat.  Add potatoes, salt, pepper, onions, bacon, cheese.  Cook all until heated.  Stir in sour cream.  Add extra milk if too thick.

Johan

Teresa's (well, Pampered Chef's) Thai Shrimp Bisque

Thai Shrimp Bisque

3 cups hot cooked rice
1 pound uncooked shell-on medium shrimp
2 large plum tomatoes
1/4 cup sliced green onions
1 1/2 inch piece peeled fresh gingerroot, finely chopped
1 teaspoon vegetable oil
2 garlic cloves, pressed
2 tablespoons cornstarch
1 tablespoon sugar
3 tablespoons Thai fish sauce
1 tablespoon tomato paste
1 teaspoon Thai red curry paste
1 can (14-14 1/2 ounces) chicken broth
1 can (14 ounces) lite coconut milk
2 tablespoons snipped cilantro

1. Prepare rice according to package directions, keep warm. Peel and devein shrimp; remove tails and set aside. Cut tomatoes in half crosswise; remove seeds using Cook's Corer. Dice tomatoes and slice green onions using Chef's Knife; set tomatoes aside. Peel gingerroot; finely cop using Food Chopper.

2. Heat oil in Profesional (4-qt.) Casserole over medium heat. Add onions, gingerroot and garlic pressed with Garlic Press; cook and stir 2 minutes. Stir in cornstarch, sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk; bring to a boil. Add tomatoes and shrimp. Reduce heat; simmer, uncovered, 3-4 minutes or just until shrimp turns pink and is cooked through. Remove from heat.

3. Ladel soup into bowls using Nylon Ladle; top with hot cooked rice and snipped cilantro.

Yield: 4 servings (6 cups)


So, I have never made it with the fish sauce. I put in a little more red curry paste than it calls for. I don't worry about de-seeding the tomatoes, and I usually used a tube of like, pre-minced gingerroot instead of peeling and mincing the ginger, but I don't know how much equals a "1 1/2 inch peice" I just do it to taste. I double the recipe for dinner group. Oh, and I do small shrimp that already has the tail off.

Pasta al Forno

Pasta al Forno (I just winged this. Quantities listed should feed 8-12 adults at least)

Ingredients

-2 boxes rigatoni
-beschamel sauce (recipe below)
-2 jars red sauce (store bought)
-1 package sausage
- 2-4 cups of mozarella cheese
- parmesan to taste

Beschamel sauce: (I usually double this because I like a lot of white sauce but the quantities listed below will probably still give you enough if you want it less creamy)

-3 cups whole milk (I just use whatever milk I have...usually 1% or 2%)
-6 Tablespoons unsalted butter
-6 Tablespoons all purpose flour
sea salt

Directions:

Cook sausage. Cook pasta al dente (I usually cook 8-9 minutes). Prepare beschamel sauce. You will want to have about 10 minutes of uninterrupted time to make the beschamel sauce so it doesn't burn. When you're done, layer all the ingredients any way you want. I usually start off with some red sauce on the bottom and a layer of rigatoni. I usually don't put cheese on every layer but how you do it is up to you. Top it off with mozzarella cheese and Parmesan to taste. Cook at 350 for about 20 minutes or until cheese is melted. I usually cover with foil and bake for 20 minutes and then cook it 5 minutes without the foil.

Directions for beschamel sauce: In a sauce pan of medium heat, heat the milk until small bubbles appear around the edges of the pan, about 5 minutes. Remove from the heat. Meanwhile, in a heavy, nonstick saucepan over medium-low heat, melt the butter. Using a wooden spoon, stir in the flour and cook, stirring constantly, until a thick, smooth paste forms, 3-4 minutes. Remove from heat.

Slowly drizzle 1-2 Tablespoons of the hot milk into the flour paste while whisking constantly. The mixture will immediately become thick and lumpy. Continuing to whisk vigorously, add the milk about 2 tablespoons at a time. The Sauce will gradually become smooth. After adding about 1/2 cup of the milk, slowly add the remaining milk in a thin, steady stream while whisking constantly. Stir in 1/2 teaspoon salt, return the pan to medium heat, and cook, stirring constantly, until the sauce is smooth and thick enough to coat the back of the spoon, about 1 minute. Makes about 2 cups.

Chicken Broccoli Casserole

1.5 cups precooked chopped chicken
1 pkg (10-14 oz) frozen chopped broccoli or broccoli florets, rinsed and drained
1.5 cups shredded cheddar cheese
1 cup baking mix
3 eggs
1 cup milk
1/4 tsp seasoned salt
1/4 tsp ground pepper

Preheat oven to 400F
Put chicken, broccoli and cheese in greased 2 quart dish.  Blend well the baking mix, milk eggs, salt and pepper.  Pour into dish over chicken combination.  Bake for 35-40 minutes or until knife inserted in center comes out clean. 

I think tonight it needed a little bit more flavor so maybe another 1/4 tsp of salt could work as well.

Chicken Fried Rice

1 egg

1 tablespoon water

1 tablespoon butter

1 tablespoon vegetable oil

1 bunch green onion, chopped

1/2 cup peas and diced carrots

2 cups cooked white rice, cold

2 tablespoons soy sauce

1 teaspoon ground black pepper

1 cup cooked, chopped chicken meat

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot

Cornbread Chicken Pot Pie

We had baked a whole chicken the night before, so used the half of the chicken we didn't eat, and then made stock from the carcass.  If you want to do that, here is a nice instructional video.  There are lots of shortcuts that could make this recipe easier, such as using a store bought cornbread mix, chicken gravy instead of the sauce, and canned vegetables.  

Ingredients

½ chicken (about 2 lbs.)

½ butternut squash

1 Yukon Gold potato

6 baby red potatoes

12 oz. frozen corn

4 carrots

5 celery spears

1 medium onion

6 tbsp. Butter

6 tbsp. Flour

6 cups Chicken stock

Cornbread (double recipe below)

Instructions

1.       Cut chicken into small pieces, about ½ inch cubes.

2.       Cut butternut squash in half.  Remove seeds and inner membranes and bake at 400° for 30 minutes.  After it cools cut into ¼ inch cubes and set aside in a baking dish.  Add corn.

3.       Cut potatoes, carrots, celery, and onions into similar size chunks, about ¼ inch, and mix together in baking dish with squash and corn.  Bake at 375° for about 20 minutes, until potatoes and squash are soft but not mushy.

4.       Make a roux by melting butter in a sauce pan, and adding flour one tablespoon at a time, stirring constantly.  Add chicken stock one cup at a time and stir until even.  Season with salt, pepper, onion powder, and celery salt to taste.

5.       Mix cornbread batter, and grease a large baking dish (corningware works well).  Pour about half an inch of batter into the bottom of the dish, and bake for 10 minutes or until it is solid enough to hold the filling.

6.       Mix chicken, vegetables, and sauce together, and pour onto baked cornbread bottom.  Leave some room along the sides of the dish, and then pour cornbread batter on top of filling so that everything is covered.

7.       Bake for about 20 minutes or until cornbread is golden.

Cornbread

Ingredients

1/2 cup butter

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup flour

1/2 teaspoon salt

Instructions

1. Preheat oven to 375°. Grease an 8 inch square pan with lots of grease in the corners.
2. Melt butter and stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into butter and sugar mixture. Stir cornmeal, flour, and salt together in a separate bowl, and then mix into wet ingredients. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

White Chicken Chili

We made one and a half times this recipe for tonight's dinner.  This is based on Kelsey's mom's recipe that we have altered slightly and actually added measurements to.  If you don't want it as spicy, use a mild salsa, and don't add the green chiles.

Ingredients

1 medium white onion

5 cloves garlic

3 chicken breasts (about 1.5 lbs.)

Chicken rub (instructions below in #2)

4 tbsp. butter

6 tbsp. flour

½ cup heavy whipping cream

1 cup milk

2- 15 oz. cans butter beans

2- 15 oz. cans navy beans

16 oz. salsa verde

4.5 oz. chopped green chiles

1 white chili flavoring packet (McCormick)

Monterrey Jack cheese

Cilantro

Sour Cream

Instructions

1. Sautee onion in enough butter and oil to coat bottom of pan over medium heat for 3 to 4 minutes, then add crushed garlic cloves, and continue to cook for another 5 minutes.  Transfer onions and garlic to soup pot, leaving behind as much oil/butter as possible.

2. Cut chicken into 1/2 inch cubes, and cover with chicken rub consisting of 2 tsp. salt and 1 tsp. of each of the following, black pepper, onion powder, garlic powder, coriander, cumin, and chili powder.  Cook chicken in remaining oil/butter.  Add to onions and garlic in soup pot.

3. Make a roux by melting 4 tbsp. butter and slowly adding 6 tbsp. of flour.  Once it is even, slowly add in cream and milk until it reaches an even consistency.  Transfer into soup pot and turn stove to medium heat.

4. Add in beans, salsa, chiles, and flavoring packet.  Mix together, and simmer for a few hours, or until you can’t resist.

5. Serve with shredded cheese, chopped cilantro and sour cream.

Harvest Fruit Bake

Ingredients

½ butternut squash

4 apples

6 oz. fresh cranberries

¼ cup light brown sugar

½ tsp. cinnamon

¼ tsp. sea salt

1/8 tsp. nutmeg

1/8 tsp. allspice

1/8 tsp. cardamom

3 tbsp. raspberry preserves

2 tbsp. butter


Instructions:

1. Cut butternut squash in half, scoop out seeds and inner membranes, then bake at 400° for 30 minutes.
2. Peel apples and cut into slices.  Lightly grease a 9 inch baking dish and lay apple slices across bottom. 
3. Remove squash from oven and after it is cool enough to handle, peel away outside.  Cut into ½ inch cubes, and lay on top of apples.
4. Preheat oven to 350°.
5. Pour cranberries on top of apples and squash.
6. Melt preserves in microwave and then pour over the top.
7. Sprinkle brown sugar, salt, and spices evenly across the top.
8. Cut butter into thin slices and lay across the top.
9. Bake for 30 minutes at 350° or until cranberries are soft.

Sweet and Sour Chicken (serves 4)

1lb boneless chicken breast cut in 1 inch cubes
1 tbsp cornstarch
1 tbsp soy sauce
2 tbsp oil
1/4 cup water
2 carrots cut in thin lices
1 bell pepper and 1 onion cut in 1 inch squares
1 cup sweet and sour sauce
1 cup pineapple chunks

Coat chicken with mixture of cornstarch and soy sauce.  Brown slowly in hot oil.  Add water, cover and simmer for 20 minutes, stirring twice.  Stir carrots, bell pepper and onion with the sweet and sour sauce.  Cover and simmer for 10 minutes stirring frequently.  Stir pineapples.  Serve over rice.
This recipe can be made with pork as well.

Johan

Light Fettucine Alfredo (serves 4)

300 grams fettuccine, uncooked

1 1/4 cups chicken broth

4 teaspoons flour

1/3 cup light cream cheese spread

3 tablespoons light parmesan cheese, grated, divided

1/4 teaspoon ground nutmeg

1/8 teaspoon pepper

2 tablespoons chopped fresh parsley

Combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 tablespoon of the Parmesan cheese, the nutmeg and pepper; cook 2 minutes, stirring constantly with wire whisk until mixture boils and thickens.

Cook and drain pasta. Toss with sauce. Sprinkle with remaining 1 tablespoon Parmesan cheese and parsley.

Johan

Pork Chops with Rice

Yummy Pork Chops (has sort of a sweet and sour flavor)

-6 pork chops
-1c. chopped onion
-1/2 c. ketchup
-1/4 c. brown sugar
-3 T vinegar (I use Balsamic)
-1 T soy sauce
-1/2 t. salt
-1/4 t pepper

Brown pork chops in a fry pan. Transfer to baking dish and cover with onions. Mix remaining ingredients and pour over pork chops. Cover with foil and bake at 350 for 1 hour. When it's done cooking I usually cut up each pork chop into bite size pieces and return it to the pan. Serve with cous cous or rice. This recipe is GREAT for feeding a large group of people and is especially easy if you want to do most of the work ahead of time and just put it in the oven an hour before dinner time. As written would probably only feed about 6 people so I always double for dinner group. I like to make a little extra sauce too  (2.5 times the quantities listed above) because I like it extra saucy.

Lauren.

Taco Soup

Ingredients:

1 pound lean ground beef 1 small onion, chopped 1 (1 ounce) package taco seasoning mix 1 (15 ounce) can tomato sauce 1 (15 ounce) can whole kernel corn,

drained 2 (15 ounce) cans kidney beans, drained 6 cups corn tortilla chips 1 cup shredded Cheddar cheese 1/2 cup chopped green onion (I didn't include this)

DIRECTIONS:

1.	In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
2.	Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions. note: I used cannenelli beans instead of regular kidney beans and also added black beans and northern beans. Served with corn bread. Lauren

Zucchini and Andouille Sausage

Zucchini and Andouille Sausage

½ c. brown rice, uncooked

Chicken broth

1 large onion, diced

3 cloves garlic, minced

1 lb. andouille sausage links (preferably precooked), sliced into disks

2 large zucchini, large diced

1 (14 oz.) can Italian style diced tomatoes

Parmesan cheese



1. Cook rice according to directions, substituting chicken broth for water.

2. In a large, deep skillet or dutch oven, coat the bottom of the pan with olive oil. Over medium-high heat, sauté onion ‘til soft, about 3 minutes. Add garlic and sauté 1 minute.

3. Add sausage and sauté, stirring occasionally until all the sausage pieces have nice crispy brown edges. Add zucchini and season with salt and pepper.

4. Stirring occasionally, sauté until zucchini is crisp-tender. Add diced tomatoes and rice and simmer for 4 minutes. Note: it will look very “soupy” at this point. Don’t fret. That fixes itself once it has a chance to rest.

5. Turn off heat, and allow mixture to rest for 5 minutes. Ladle in bowls and shower with parmesan cheese.


Lauren

Jamaican Pork Chops with Tropical Fruit Salsa

Jamaican Pork Chops with Tropical Fruit Salsa 
2/3 cup prepared Italian salad dressing
1/3 cup Frank's RedHot Original Cayanne Pepper Sauce
1/3 cup lime juice
2T Brown sugar
2t dried thyme leaves
1 t ground allspice
1/2 t ground nutmeg
1/2 t ground cinnamon
6 loin pork chops, cut 1 inch thick -about 2.5 pounds 


Place Salad dressing, redhot sauce, lime juice, sugar and seasonings in blender or food processor. Cover and process until smooth. Reserve 1/2 cup dressing mixture for Tropical Fruit Salsa. Place pork chops in large resealable plastic food storage bag. Pour remaining dressing mixture over chops. Seal bag and marinade in refrigerator 1 hour. 


Place chops on grid, reserving dressing mixture. Grill over medium coals 30 minutes or until pork is juicy and barely pink in center, turning and basting frequently with dressing mixture. do not baste during last 5 minutes of cooking. Serve chops with Tropical Fruit Salad. 


Tropical Fruit Salsa: 
1 cup finely chopped fresh pineapple
1 ripe mango, peeled, seeded and finely chopped
2 T finely chopped red onion.
1T minced fresh cilantro leaves  
combine pineapple, mango, onion, cilantro and reserved 1/2 cup dressing mixture in small bowl. Refrigerate until chilled.


Lauren

Wild Rice and Chicken Soup

Wild Rice and Chicken Soup!

1 package Rice a Roni long grain and wild rice, original

1 1/4 c. water

1 chicken bouillon cube

1/2 c. carrots, chopped

1/2 c. celery, chopped

1/2 c. onion, chopped

1/4 c. butter

1/4 c. flour

1 c. cream

3 c. chicken broth

3 chicken breasts (or 6 chicken tenders)

Olive oil for cooking chicken (2-3 T)

Empty contents of Rice a Roni (including flavor packet) into baking dish.

Add water and bake at 325 for 45 minutes to an hour (I just did this on the stove-top according to the directions).

In a large pan, heat oil and then add bite sized pieces of chicken and cook thoroughly.

In a separate large pan, melt butter and saute veggies. Add the flour to the pan. Then slowly add the chicken broth to blend smooth. Add the cream, then the bouillon cube, then the rice mixture and the chicken mixture.


Lauren