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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