Jamaican Curried Chicken

Jamaican Curried Chicken

INGREDIENTS:

2 chickens

1/4 cup oil or shortening

3 tbsp. curry powder

1 lg. onion, chopped

2 cups water

3 tsp. tomato paste

3/4 tsp. salt

1/4 cup lemon juice

COOKING INSTRUCTIONS:

Cut chicken into eighths, then cut each breast into 3, thighs into 2, wings into 3 (discard wing tips). Remove as much outer skin and excess fat as possible. Rinse chicken with cold water and drain. Add 1/4 cup lemon juice to 2 quarts cold water and soak chicken in this solution for 1/2 hour. Drain and rinse again in cold water, then drain thoroughly.

Marinate chicken by sprinkling with spices, cover and refrigerate for at least 4 hours (overnight is best).

Saute chicken in oil over medium-high flame, turning as needed, until brown. Remove chicken from pan.

Saute chopped onion in same pan with chicken drippings. Add curry powder, stirring quickly. Then add water, tomato paste, and salt and simmer on medium-low for approximately 10 minutes. Return chicken to pan with the curry sauce. Stir with a large spoon until all the chicken is covered with sauce. Simmer, covered, on medium heat for 20 minutes and on low heat for 10 minutes.

Let stand, covered, for at least 1/2 hour. Reheat if necessary. Serve warm or hot.

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Cajun Shrimp and Quinoa Casserole

Cajun Shrimp and Quinoa Casserole

Ingredients

¾ lb large shrimp, peeled and deveined

4 medium tomatoes, cut into chunks

1 jalapeno, seeded and chopped

½ C chopped sweet onion

2 cloves of garlic, minced

1 tbsp tomato paste

3 tbsp olive oil

2½ tsp cajun seasoning

Salt and pepper to taste

2½ C cooked quinoa

1/4 C shredded fontina cheese

Fresh cilantro for garnish

Directions

- Toss the shrimp and 1 tsp Cajun seasoning together, set aside.

- Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.

- Heat 1 tbsp olive oil over medium heat in a cast iron skillet. 

- Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.

- Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. 

- Cook until the onion and jalapeno are tender, stirring often. 

- Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. 

- Top with the shrimp and then sprinkle with the fontina cheese.

- Place in the oven and bake at 350 for 15 minutes. 

- During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.

- Garnish with fresh cilantro.

Rose's Famous Caramel Cake

Rose's Famous Caramel Cake

INGREDIENTS

16 tbsp. unsalted butter, softened

3¼ cups cake flour

1 tbsp. baking powder

½ tsp. salt

6¼ cups sugar

2 tsp. vanilla extract

4 eggs

1¼ cups milk

16 tbsp. salted butter

2 12-oz. cans evaporated milk

 

INSTRUCTIONS

1. Heat oven to 350°. Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tbsp. unsalted butter; dust with 1½ tbsp. flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 2½ cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans. Bake until golden, 30–35 minutes. Let cool on a rack for 10 minutes; remove cakes; let cool completely. Slice tops off cakes to level them.

2. To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7–8 minutes. Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8–10 minutes. Cook, stirring occasionally, until icing registers 240° on a candy thermometer, about 1½ hours. Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 20–25 minutes. (A dollop dropped on a plate should ooze only slightly.) Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set.

Mango and Baby Tomato Salad Recipe

Mango and Baby Tomato Salad

Ingredients

Dressing
1/4 cup mango juice
3 tablespoons flaxseed oil or extra-virgin olive oil
1 tablespoon lemon juice
Pinch coriander powder
Pinch clove powder
Pinch salt and freshly ground black pepper

Salad
2 tablespoons minced fresh mint
1/4 cup minced red onion
1 cup baby tomatoes ( cherry or grape), cut in half
1 cup ripe mango chunks
1 tablespoon chopped fresh cilantro
Pinch salt and freshly ground black pepper

Directions

Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

Per Serving: Calories 140; Total Fat 10.5 grams; Saturated Fat 1 gram; Protein 1 gram; Total Carbohydrate 12 grams; Sugar: 9 grams; Fiber 2 grams; Cholesterol 0 milligrams; Sodium 150 milligrams

Source: http://www.cookingchanneltv.com/recipes/bal-arneson/mango-and-baby-tomato-salad.html http://ow.ly/i/6fDuE

Copeland's of New Orleans Sautéed Crab Claws

Copeland's of New Orleans Sauteed Crab Claws

(Low Fat Version)

Ingredients

2 teaspoons fresh chopped garlic

1 teaspoon fresh chopped parsley

2 tablespoons chopped green onion

1 tablespoon olive oil

2 teaspoons Cajun seasoning

6 tablespoons low sodium chicken stock

2 tablespoons fat free Italian dressing (I use Walden Farm brand which is 0 cal)

2 lemon wedges

6 ounces of crab claws

Directions

Add the olive oil to the pan. Add garlic, parsley, green onions, and cajun seasoning to the olive oil. Saute for 2-3 minutes. Add chicken stock, Italian dressing and crab claws to pan. Saute for about 3-5 minutes and serve!!! Squeeze lemon wedges over entree and add parsley/green onions for garnish and viola!!!!

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Shrimp-Andouille Paella Recipe

Shrimp-Andouille Paella Recipe

1/4 cup olive or vegetable oil

1 pound andouille sausage, sliced

1 pound boneless, skinless chicken thighs, chopped

1 cup chopped onion

2 cloves garlic, chopped

2 cups water

1 1/2 cups long-grain white rice

1 (16-ounce) can stewed tomatoes

2 chicken bouillon cubes

2 teaspoons paprika

1/2 teaspoon cayenne pepper, optional

1/2 teaspoon ground black pepper

1/4 teaspoon saffron

1 pound medium fresh shrimp, peeled

and deveined

2 cups frozen peas, thawed

1 (2-ounce) jar pimientos, drained

Garnish: chopped fresh parsley

In a large pot or Dutch oven, heat oil over medium-high heat. Add sausage, chicken, onion, and garlic. Cook until onion is translucent, about 8 minutes. Add 2 cups water, rice, tomatoes, bouillon, paprika, cayenne and black pepper, and saffron. Bring to a boil; reduce heat, and simmer, covered, for 15 minutes.

Stir in shrimp; cook, covered, another 3 minutes or until shrimp are pink and firm. Stir in peas and pimento. Garnish with parsley, if desired.

Chef’s Note: Serve with hard rolls and salad.

Southwestern Quinoa Salad with Lemon Vinaigrette Recipe

Southwestern Quinoa Salad with Lemon Vinaigrette Recipe

Salad:

1/2 cup dry quinoa, prepared per package instructions and cooled

1/3 cup red onion, chopped

1 orange, peeled and segmented

1 avocado, chopped

1 can black beans, rinsed and drained

1/2 red bell pepper, diced

1 cup corn

1/3 cup cilantro, chopped

15 shrimps, deveined and shells removed

1 tbsp butter

Old Bay seasoning

Lemon Vinaigrette:

2 lemons, juiced

2 garlic cloves, microplaned or finely minced

Honey to taste

Salt & pepper

4 tbsp extra virgin olive oil

In a skillet, saute the shrimp in the butter and Old Bay. Meanwhile, combine quinoa, onion, orange, avocado, black beans, bell pepper, and cilantro in a large bowl. In a smaller bowl, whisk together the vinaigrette ingredients. When the shrimp is cooked through, add to the salad. Pour dressing over salad and toss to combine.

Classic Fried Shrimp Po’boys Recipe

Classic Fried Shrimp Po’boys Recipe

1 1/2 pounds large shrimp, peeled and deveined

3 tablespoons Essence, recipe follows

1 1/2 teaspoons salt

3/4 teaspoon cayenne

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

2 small French bread loaves, each about 10-inches long

4 tablespoons melted butter

1/4 cup mayonnaise, or more to taste

Red pepper sauce

1 cup shredded lettuce

1 large ripe beefsteak tomato, thinly sliced

Sliced dill pickles, optional

Hot sauce, for serving, optional

Potato chips, for serving, optional (recommended: Zapp’s)

Directions

Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/classic-fried-shrimp-poboys-recipe.html?oc=linkback

Sweet Potato Pie Recipe

Sweet potato pie recipe

Ingredients

  1/3 cup butter, softened

  1/2 cup sugar

  2 eggs, lightly beaten

  3/4 cup evaporated milk

  2 cups mashed sweet potatoes

  1 teaspoon vanilla extract

  1/2 teaspoon ground cinnamon

  1/2 teaspoon ground nutmeg

  1/4 teaspoon salt

  1 unbaked pastry shell (9 inches)

Directions

In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yield: 6-8 servings.

Read more: http://www.tasteofhome.com/recipes/sweet-potato-pie#ixzz378Bo8NGw

Southern Breakfast Napoleons Recipe

The best things of the South include grits, bacon, and fresh produce. I love that this recipe feels decadent but only takes minutes to put together. Can’t you just imagine sitting on a New Orleans street after a long night drinking and eating this to counteract the inevitable hangover?

Southern Breakfast Napoleons Recipe

1 egg
3 slices of bacon
1/4 cup quick grits
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/4 cup shredded extra sharp chedder cheese
1 cup water
1 cup fresh spinach
6 small mushrooms, quartered
Salt and pepper to taste

In a skillet, fry bacon until crispy. Drain and reserve the drippings. In a sauce pot, bring the water to a boil. Add salt and the grits. Cook according to package directions. In the bacon skillet, saute together the spinach and mushrooms with a bit of the bacon grease. Fry the egg to your desired doneness. (I like over easy.) When the grits are cooked, add in the garlic, cayenne, cheese, salt, and pepper. Mix well until cheese is melted. On a plate, spoon out the grits. Top with the spinach and mushrooms combination. Place the bacon slices and the egg on top of the greens. Though this recipe serves only one, you can multiple it no problem!

Praline Candy Recipe

Praline Candy Recipe

Ingredients:
4 cups sugar
2 cans of cream (I like Carnation) -canned milk
1 stick butter
2 teaspoons vanilla
large bag of pecans (whole or halves)

Directions:
Put 1 cup of water in freezer to use to test doneness.
Combine in sauce pan sugar, cream and vanilla.
Cook for about 15 minutes on medium setting.
Bring to a boil.
Add butter.
Keep stirring because mixture will boil over.
After 45 minutes of cook time, drop some in test water from freezer. If it forms a ball, candy is ready.
Add pecans and stir a few more minutes to cover pecans. You can butter counter or pan to put candy in after it is finished.
Let cool and cut.

Fried Green Tomato BLT with Remoulade Recipe

Fried Green Tomato BLT with Remoulade Recipe

A twist on the classic BLT swapping out the ripe red tomatoes for crispy cornmeal coated fried green tomatoes and adding a tasty remoulade sauce.



Ingredients
1 medium sized green tomato, sliced 1/4 inch thick
1/2 cup buttermilk
3 strips bacon
1/4 cup masa harina (corn flour) or flour
1/4 cup cornmeal
salt and pepper or creole seasoning to taste
oil or bacon grease for frying
2 slices of bread
2 leaves lettuce
1 tablespoon remoulade sauce (optional)

Directions
Soak the green tomato slices in the buttermilk for at least 30 minutes at room temperature.
Fry the bacon and set it aside retaining the grease in the pan.
Mix the masa harina, cornmeal and creole seasoning and place it in a wide and shallow dish.
Pull the tomato slices out of the buttermilk and dredge them in the cornmeal mixture.
Fry the tomato slices in oil over medium heat until golden brown on both sides, about 3-4 minute per side and set aside to drain on paper towels.
Assemble sandwich and enjoy.

Creole Shrimp with Garlic and Lemon Recipe

Creole Shrimp with Garlic and Lemon Recipe


Ingredients

1 pound large shrimp, shelled and deveined
1 1/2 tablespoons minced garlic
1 tablespoon Creole seasoning
1 red bell pepper, finely chopped
2 tablespoons vegetable oil
Juice of 2 lemons
1/4 cup chopped parsley

Directions

1. In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper.

2. In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.