Picadillo Pockets

Ingredients

2 teaspoons vegetable oil, plus more for brushing

1 shallot, finely chopped

1 clove garlic, minced

Pinch of ground cinnamon

1/2 pound ground beef

Kosher salt and freshly ground pepper

1 tablespoon tomato paste

3 tablespoons chopped tomato

3 tablespoons golden raisins

3 large pimiento-stuffed olives, finely chopped

All-purpose flour, for dusting

1 11-ounce tube refrigerated French bread dough

1 large egg

Directions

Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Per serving: Calories: 351; Total Fat 12 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 43 grams; Sugar: 8 grams; Fiber 2 grams; Cholesterol: 90 milligrams; Sodium: 752 milligrams

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Spiced Lentils

Directions

Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.

Serves: 4

Calories: 271

Total Fat: 11 grams

Saturated Fat: 1.5 grams

Protein: 14 grams

Total carbohydrates: 30 grams

Sugar: 2 grams

Fiber: 7.5 grams

Cholesterol: 0 milligrams

Sodium: 136 milligrams

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How To Make Curried Peanut Chicken

(Chicken Recipes)

Ingredients:-

1 c. soy sauce

1/3 c. sugar

4 tsp. vegetable oil

1 1/2 tsp. ground ginger

1 tsp. five spice powder

2 bunches green onion

16 chicken tenders (approx. 2 lbs.)

Directions :-

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

Ingredients:-

4 halves, skinned & boned chicken breasts

2 c. half & half

1 1/2 c. mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus 1 tsp. curry powder

1 tsp. turmeric

2 c. finely chopped salted roasted peanuts

Directions :-

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

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Grandmother Burrell's Pound Cake

Cook time: 1 hour

Yield: 12 Servings

Ingredients

    3 sticks margarine, room temperature
    8 ounces cream cheese, room temperature
    3 cups sugar
    6 eggs, room temperature
    3 cups cake flour (sifted 3 times)
    1 teaspoon vanilla
    Dash of salt

Directions

1. Preheat the oven to 350 degrees. Spray a Bundt pan with non-stick spray.

2. Using a kitchen aid with the paddle attachment cream the margarine and cream cheese until well incorporated. Add sugar and mix well. Add the eggs one at a time. Add the flour one cup at a time. Add vanilla and dash of salt. Give it a last mix with the paddle. Pour into prepared bundt pan and place in oven and bake for 1 hour. Remove from oven and let cool before unmolding.

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Sweet Potato Oven Fries with Spicy Ketchup

Cook time: 20-25 minutes

Yield: 4 Servings

Ingredients

    3 large sweet potatoes, skin on, cut into large wedges
    2 tablespoons parsley, minced
    2 tablespoons olive oil
    Salt
    Pepper
    1 cup ketchup
    1 pint raspberries
    1/4 cup chipotle sauce

Directions

1. Preheat oven to 375 degrees.

2. Cut potatoes into wedges and place in a bowl with the minced parsley, olive oil, salt and pepper. Toss well and spread evenly on a foil lined sheet tray. Bake in oven for 20-25 minutes.

For the ketchup:

Puree the raspberries in a blender. Pass the puree through a fine sieve. Discard the seeds. To the puree add the ketchup and chipotle sauce. Mix well.

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Grilled Turkey Burgers with Maple Caramelized Onions

Cook time: 30-35 minutes

Yield: 4 Servings

Ingredients

•     1 1/2 lbs ground turkey (lean meat)
•     1 tablespoon whole grain mustard
•     3 cloves garlic, minced
•     1 egg
•     2 tablespoons parsley, minced
•     1/2 teaspoon salt
•     1/4 teaspoon pepper
•     Olive oil for brushing
•     4 slices American cheese or cheddar
•     4 toasted sesame seed buns

For the Maple caramelized onions:

•     2 large vidalia onions, thinly sliced
•     3 tablespoons maple syrup
•     1/4 tsp cayenne
•     Salt
•     Pepper

Directions

1. Preheat grill to medium.

2. In a large bowl add all of the ingredients. Mix well. Make 4 6 ounce patties. Brush each side with olive oil and season with salt and pepper. Place on hot grill. Cook for about 10-12 minutes flipping burgers once. Serve with toasted sesame seed bun.

For the Maple caramelized onions:

In a large sauté pan on low heat sweat the onions until they begin to soften. Continue to cook until they begin to caramelize and turn brown about 20-25 minutes. Add the maple syrup and cayenne. Season with salt and pepper.

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How To Make Blackberry Cobbler

Cook time: 17 minutes

Yield: 4 Servings


Ingredients

•     1 cup plus 2 tablespoons unbleached all-purpose flour
•     1/4 cup plus 3 tablespoons sugar
•     1 1/4 teaspoons baking powder
•     3 tablespoons cold unsalted butter, cut into small cubes
•     1 egg, lightly beaten
•     1/4 cup heavy cream
•     5 cups blackberries
•     1 teaspoon orange zest
•     1/4 teaspoon nutmeg
•     2/3 cup orange juice

Directions

1. Preheat oven to 350 degrees.

2. In a medium bowl, mix 1 cup of the flour with 3 tablespoons of the sugar and the baking powder. Add the butter and using your fingertips rub the cubes into the flour until it resembles course meal. Add the egg and cream and mix to combine the ingredients evenly and form a soft dough.

3. In a 10-inch cast iron skillet, combine the blackberries, remaining 1/4 cup of sugar and 2 tablespoons flour, the orange zest and nutmeg. Stir to coat the berries. Pour in the orange juice and set over medium-low heat. Bring the fruit to a boil, reduce the heat and let simmer for 2 minutes to thicken the mixture. Remove the skillet from the heat. Drop rounded tablespoons of the biscuit dough onto the fruit leaving a little space in between. There should be 12-16 biscuits.

4. Place the skillet in the oven and bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and let stand for about 15 minutes. Serve warm.

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Buttermilk Garlic and Chive Mashed Potatoes

Cook time: 10-15 minutes

Yield: 4 Servings

Ingredients

•     Kosher salt
•     2 lbs Yukon potatoes, peeled cut into ¾ inch cubes
•     1/4 cup milk
•     1 garlic clove, minced
•     4 tablespoons (1/2 stick) unsalted butter
•     1/2 cup buttermilk
•     2 tablespoons chives, minced
•     1 teaspoon salt
•     1/4 teaspoon black pepper

Directions

1. In a large pot, bring salted to a boil. Peel the potatoes and cut them into 1 1/2 inch cubes. Add them to a pot of cold salted water. Bring the water to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

2. Meanwhile, heat the milk, garlic and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

3. As soon as the potatoes are tender, drain them in a colander. Place a ricer over a heatproof bowl. Pass the potatoes through the ricer. As soon as the potatoes are mashed, stir in the hot milk mixture. Add enough buttermilk to make the potatoes creamy. Add chives, 1 teaspoon of salt and 1/4 teaspoon pepper. Serve hot.

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Cilantro Lime Rice

Cook time: 15 minutes

Yield: 4 Servings

Ingredients

•     1 1/2 cups chicken stock
•     1/4 teaspoon salt
•     1 cup long white rice
•     1/4 cup cilantro, minced
•     Zest and juice of lime

Directions

Boil chicken stock and salt. Add rice and cover. Simmer on low for about 15 minutes until rice is tender. Once rice is cooked add cilantro, lime zest and juice. Season with salt to taste.

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Shredded Chicken and Green Chile Sauce

Cook time: 35-40 minutes

Yield: 6 Servings

Ingredients

•     2 tablespoons olive oil
•     1 cup onion, small dice
•     2 garlic cloves, minced
•     2 jalapenos, small diced
•     2 tablespoons flour
•     2 cups chicken stock
•     2 cups roasted poblano, peeled, seeded, small diced
•     1 teaspoon cumin
•     2 teaspoons limejuice
•     Salt
•     Pepper
•     4 chicken breasts, boneless & skinless
•     9 6-inch corn tortillas

Directions

Heat the oil and sauté the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes then slowly add the stock. Add the chile and cumin. Season the chicken breasts with salt and pepper. Add to the pan and cover. Simmer for about 20-25 minutes. Once cooked remove the chicken and shred. Meanwhile reduce the sauce to thicken about 10 minutes. Once thickened add the shredded chicken and mix. Season with salt and pepper.

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Fried Trout Cakes

Cook time: 6 minutes

Yield: 4 Servings

Ingredients

•     1 lb trout meat, skinless and boneless, cut into small chunks
•     1/2 cup red bell pepper, small dice
•     1/4 cup scallions, finely chopped
•     2 tablespoons parsley, minced
•     1 tablespoon whole grain
•     Zest of one lemon, plus juice divided
•     1 egg
•     1 cup panko
•     1 teaspoon salt
•     1/4 teaspoon pepper
•     Vegetable oil, for shallow frying

Directions

1. Heat oil in a pan to medium.

2. Add all of the ingredients into a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done onto paper towels. Season with salt and squeeze lemon juice on top.

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Grilled Creamed Corn

Cook time: 23-24 minutes

Yield: 6 Servings

Ingredients

•     6 ears corn, husks and silks removed
•     3 tablespoons unsalted butter
•     2 jalepenos, seeds removed, small dice
•     Salt
•     Pepper
•     1 tablespoon flour
•     3/4 cup heavy cream
•     1/3 cup whole milk
•     1/4 cup grated Parmesan
•     2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2. Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.

3. In a medium skillet, heat the butter over medium-high heat. Add the jalepenos and cook for 2 minutes. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

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Chicken and Dumplings

Cook time: 45 minutes   

Yield: 6 Servings

Ingredients

    4 Chicken breasts with skin, boneless
    Salt
    Pepper
    Flour
    2 tablespoons oil
    1 medium onion, finely diced
    1/2 cup carrot, finely diced
    1/2 cup celery, finely diced
    2 jalapenos, finely diced
    1/4 teaspoon cayenne
    1 tablespoon thyme, minced
    6 cups chicken stock
    1/2 cup heavy cream
    3 cups self-rising flour
    3 tablespoons Crisco, cold
    3/4 -1 cup cold milk

Directions

Season the chicken with salt and pepper. Dredge in flour.

Heat oil in a Dutch oven and brown the chicken. Remove the chicken from the pot and add the onions, carrots celery, jalapenos, thyme and cayenne. Stir and cook for about 3-4 minutes. Add chicken back into the pan. Add the chicken stock. Simmer for 20 minutes.

In the meantime make the dumpling dough. In a bowl add the flour, Crisco and milk. Using your hands mix until it forms a dough. Knead it a few times to ensure it comes together. Set aside.

Remove the cooked chicken from pan. Remove the skin and discard. Using 2 forks shred the chicken and place it back in the pan. Add ½ cup of heavy cream. Stir and make sure it is mixed well. Using a tablespoon scoop 16 dumplings and drop them into the pot. Cover half way with the lid and simmer for 20 minutes. Season with salt and pepper.

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Citrus Cake with Key-Lime Glaze

Cook time: 45-55 minutes
Yield: 6-8 Servings


Ingredients

•     1 1/4 sticks unsalted butter, room temperature
•     1 1/3 cups sugar
•     3 eggs, at room temperature
•     Vanilla pod, split and seeds removed
•     2 cups flour
•     2 teaspoons double acting baking powder
•     Pinch salt
•     Zest and juice of 2 oranges, (2/3 cup)

For the Key-Lime Glaze:

•     1 1/4 cup confectioner's sugar
•     1/4 cup key lime juice

Directions

Prepare a Bundt cake pan with nonstick spray. Preheat oven to 350 degrees.

Using a hand blender, cream the butter and sugar. Crack the eggs in a separate bowl and add one at a time, mixing in between until well incorporated. Add the vanilla seeds. Sift the flour, baking powder and salt in a separate bowl. Zest and juice the oranges over a measuring cup for easy pouring. Alternating in batches with flour and juice/zest adding a little at a time ending with flour. Scrape any flour from the sides. Mix batter until incorporated but do not over mix.

Pour batter into prepared cake pan and place in oven for 45-55 minutes. Check with a toothpick for doneness at 35 minutes. Toothpick should be clean when removed if the cake is done. Place on a cooling rack for about 20 minutes. Cake should pull away from pan when cooled. Flip out of pan and pour lime glaze on top.

For the glaze
 
Whisk the key lime juice with the sugar in a bowl. Mix until incorporated. Pour over cake for a glaze.

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Chicken Cutlets with Lemon-Herb Butter

 
Cook time: 7-8 minutes

Yield: 4 Servings

• Ingredients

2 tablespoons olive oil
Salt and Pepper
8 thin chicken cutlets (about 1 1/2 - 2 pounds total)
All-purpose flour for dredging
3 tablespoons unsalted butter
1 tablespoons garlic, minced
1/3 cup white wine (dry)
Zest and juice of 1 lemon
1 tablespoon each chopped parsley and tarragon

Directions

Pre-heat a sauté pan with olive oil. Pour flour into a shallow dish. Season the chicken with salt and pepper. Dredge the chicken cutlets into the flour and place into the sauté pan. Cook for about 4-5 minutes per side. When done remove the chicken and set aside on a platter. Add butter to the pan with the garlic. Let the garlic cook for 1 minute. Add the wine and cook for 2 minutes. Add the zest and juice of the lemon. Add the herbs and season with salt and pepper. Stir together. Pour sauce over the chicken. Serve.

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