Featured Recipes

Yucatan Chicken

 

 

 

2ancho chili, dried

3 tbsp raisins

2 tbsp oil

4- chicken breast

1- 14 oz can crushed tomatoes

3 garlic cloves

3 6” corn tortillas, torn into small pieces

1- 2.5 oz sesame seeds

1 tsp oregano

1 pinch cinnamon

 

Soak chilies and raisins in 1 cup hot water

 

In skillet brown chicken in oil. Add remaining ingredients,
bring to boil and simmer 10 minutes. Remove chicken and puree sauce in food
processor. Add salt and pepper. Garnish with more sesame seeds.

Moroccan Salmon

 

½ cup chopped fresh parsley

2 tsp olive oil

1 tsp fresh lemon juice

½ tsp salt

¼ tsp ground ginger

¼ tsp garlic powder

¼ tsp ground red pepper

¼ tsp ground cumin

¼ tsp ground fresh black pepper

2 garlic cloves, minced

4- 6 oz salmon fillets about 1 inch thick

Cooking spray

1 lemon

1 ½ cup thinly sliced red bell pepper

1 ½ cup thinly sliced green bell pepper

2 tbsp water

1 large plum tomato, cut crosswise into ¼ inch thick slices

 

 

Preheat oven to 400 degrees F.  Combine first 10 ingredients in a large
bowl.  Add salmon, turning to coat. Cover
and let stand 15 minutes. Remove salmon and reserve marinade.  Place salmon on baking dish coated with
cooking spray. Slice ½ lemon into 1/8 inch thick slices. Add lemon slices, bell
peppers water and tomato to marinade. Arrange lemon mixture over salmon, cover
with foil. Bake for 20 minutes or until fish flakes.  Serve fish over basmati rice and spoon over
marinade and vegetables.

 

Serve 4

East African Braised Chicken

 

 

 

 

 

2 chicken breast halves

2 chicken legs and thighs

½ t salt

1 T olive oil

3 cups vertically sliced onion

1 red bell pepper thinly sliced

1 T chopped fresh ginger

1 T curry powder

½ t cinnamon

½ t cardamom

½ t red pepper

2 large garlic cloves thinly sliced

1 cup chicken stock

½ cup white wine

3 T chopped pitted dates

3 T raisins

 

Preheat oven to 350 degrees. Sprinkle chicken with salt and
pepper. Heat oil in Dutch oven and brown chicken on all sides. Remove from pan.
Add onions and bell pepper and cook for 5 minutes. Stir in chicken and
remaining ingredients. Cover and bake for 1 hour.

 

Serve 4

Puttanesca Sauce

 

 

2 Tsp olive oil

1/3 cup fine chopped onion

2 garlic cloves, minced

1 tbsp capers rinsed

1/3 cup green olives pitted and halved

1/3 cup black olives, pitted and halved

2 cups marinara

¼ tsp dried red pepper flakes

 

Combine first 3 ingredients and sauté for 1-2 minutes. Add remaining ingredients and simmer for 15-20 minutes. Serve over pasta. Can add chicken or seafood to sauce.

 

Serve 4

Guacamole Salad

 

 

 

 

1 pint grape tomatoes, halved

1 yellow bell pepper, diced

1 (15 oz) can black beans rinsed and drained

½ cup small diced red onion

2 tbsp minced jalapeno pepper (2 peppers)

½ tsp fresh grated lime zest

Juice of 2 limes

¼ cup olive oil

1 tsp salt

½ tsp black pepper

½ tsp minced garlic

¼ tsp cayenne pepper

2 ripe avocados diced

Mix all vegetables together, mix lime juice, olive oil and seasonings, toss with veggies.

 

Serve immediately

 

Serves 6

 

Cajun Chicken and Rice Soup

  

1 pkg chicken tenders, chopped

2 stalks of celery chopped

½ sweet onion, chopped

2 carrots chopped

½ green bell pepper, chopped

1 large container, Kitchen Basic chicken stock

1-14 oz can of diced tomatoes, preferably Italian

2 tbsp Cajun spice

½ cup white rice, uncooked

Salt and pepper

 

 

Saute chicken and vegetables until tender and chicken is done. Add remaining ingredients and simmer for 30 minutes. Season to taste with salt and pepper.

Mexican Chopped Salad

 

Chopped Mexican Salad

 

 

 

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 mango, diced

1 medium ripe tomato, diced

½ medium red onion, diced

1/3 English cucumber, diced

3 Tbsp fresh cilantro, minced

1 avocado, sliced

1/2 cup sweet corn, drained

1/2 cup black beans, rinsed and drained

 

Combine first 7 ingredients. Top with sliced avocado. Dress
with Cilantro-Lime Vinaigrette.

 

 

 

 

 

Cilantro-Lime Vinaigrette

 

 

1 tbsp sugar

1 tbsp water

2 limes juiced

1 tbsp cilantro, minced

4 tbsp canola oil

½ tsp salt

½ tsp fresh ground pepper

 

 

Dissolve sugar in water. Combine remaining ingredients and
mix well.

Featured Recipe: Cream of Potato Soup

  • 4 large baking potatoes, peeled and cubed
  • 1 small sweet onion, diced
  • 6 cups of chicken stock
  • ¼ cup vegetable oil
  • 3 tbsp butter
  • 8 oz heavy cream
  • Salt and pepper

 

In vegetable oil, cook potatoes and onions until golden brown. Add chicken stock and cook until potatoes are tender. There should be just enough stock left to cover potatoes.

Puree potatoes. Return to pot and add butter, heavy cream and salt and pepper to taste.

Featured Recipe: Chicken Cassoulet

  • 1 large onion
  • 1 large carrot
  • 1 tbsp minced garlic
  • 2cans cannelini beans, drained 19 oz cans
  • 1 tbsp tomato paste
  • 1 can crushed tomatoes, 14 oz can
  • 4 boneless, skinless chicken breast
  • 4 chicken apple sausages, cut in pieces
  • 2 spicy Italian sausage, cut in pieces

 

Layer ingredients, in crock pot, in the same order as ingredient list. Cook on low for 4 hours.