*Beignets

Time:  35 minutes

Makes:  about 12

2 c self-rising flour

1/2 c half & half

1 egg

3 Tbsp sugar

1/2 Tbsp baking powder

1/2 tsp baking soda

dash of salt

Powdered Sugar for topping

Mix egg, half & half, sugar, baking powder, baking soda and salt with a hand mixer. 

Slowly add 1 cup flour and beat until smooth.  Remove mixer and set aside.  Add the second cup of flour and stir by hand until soft dough forms. 

Roll dough out to 1/4 inch thick on a well- floured surface.  Cut into 1 and 1/2 inch squares.  Deep fry in oil at 350-360℉ until golden brown.  About 3 minutes.  You will need to flip them over at about 1 and a half minutes.  

Remove from grease and drain on paper towels. Top with powdered sugar after they have cooled slightly before serving. 

**Use a thermometer to monitor oil temperature.  If it gets too hot, the outside will burn and the inside will be sticky.  If it's too cool, they will soak up the grease instead of frying properly.

Basil Walnut Pesto

Basil Walnut Pesto

Servings: 6 (2 Tbsp each)

3/4 c. total yield 

1/2 cup walnut halves

2 cups tightly packed basil leaves

2 large garlic cloves, peeled and coarsely chopped

1/4 cup freshly grated pecorino romano cheese

scant 1 Tbsp freshly squeezed lemon juice

1/4 cup extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

Place walnut halves in the bowl of a food processor (I used my 14-cup bowl). Process until finely chopped.

Add in the basil leaves and garlic cloves. Pulse until incorporated and no large pieces of garlic remain.

Pulse in the lemon juice and grated cheese.

With the lid on and motor running, stream in the olive oil.

Season to taste with salt and pepper.

Nutritional Information per 2 Tbsp serving:

185.7 calories

18.3 grams fat

3.5 grams saturated fat

1.1 grams fiber

0.4 grams sugar

4.8 grams protein

**Recipe from Healthy Food For Living (www.healthyfoodforliving.com)

Burros

Burros

1 lb Pork, chopped up in small pieces

2 small cans mild Green Chiles + 1 can hot Green Chiles

1/2 c. Flour 

5 c. Water

10 Flour Tortillas (taco size)

8 oz. block Sharp Cheddar Cheese, grated 

Refried Beans (optional)

Salt & Pepper - to taste 

1 1/2 tsp garlic powder [3 - 4 fresh cloves] [5 tsp roasted minced garlic from jar]

1 tsp cumin powder

1/4 tsp sugar

Directions:  

Brown the pork in a Dutch oven. Add flour until it forms a pasty consistency. 

Add water with the green chilies and let it simmer until it is the consistency that you want. Sometimes you have to add more water or flour. Add salt, pepper, garlic, and cumin.

When the sauce is done, serve with tortillas, refried beans, and cheese. Spread refried beans on tortillas, add some cheese, and pour chili sauce on it. Roll it up and put more chili and cheese on top if desired. 

Recipe Courtesy of:  Aunt Maxine McKee, sister of Willodean Jackson McRee

Sloppy Joes

Prep:  10 min

Cook:  25 min

Serves: 8

1 Tbsp vegetable oil

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow onion, chopped 

2 garlic cloves, chopped

Salt and freshly ground black pepper

2 pounds lean ground beef

1 (8-ounce) can tomato sauce

3 Tbsp tomato paste

1 c. barbecue sauce

1 Tbsp Worcestershire sauce

1 tsp hot sauce (recommended: Tabasco)

8 hamburger buns, split

Barbecue sauce, for topping

Heat oil in a large skillet with straight sides. Add the bell peppers and garlic. Saute until tender, about 3 minutes. Season with salt and pepper.

Add the ground beef to the vegetables. Stir and cook about 8 minutes, until the meat is no longer pink and fully cooked.

Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir. Simmer until thickened, about 10 minutes. Serve on hamburger bun with extra sauce.

Bread & Butter Pickles

Prep time: 30 min

Soak time: 2 hrs

Jarring time: 30 min

*Wait 2 weeks before eating to let the flavor develop fully.

Salt Water Soak:

20 small cucumbers (about 18 cups sliced)

2 1/2 quarts water

1/2 cup salt

ice cubes

Pickling Brine:

1 quart apple cider vinegar

1 quart water

6 c. white sugar

4 tsp mustard seed

4 tsp turmeric

1 tsp celery seed

2 large yellow onions, thinly sliced

6 garlic cloves, thinly sliced

Wash cucumbers and remove any bad spots.  Do not peel. Slice cucumbers about 1/8 inch thick. Place in large pot with 2 1/2 quarts water and 1/2 cup salt. Add ice cubes to keep water cold. Let soak for 2 hours. 

Drain cucumbers and rinse thoroughly twice. 

Mix up pickling brine and heat to a rolling boil. Reduce heat and add cucumbers.  Heat through but do not boil.

Sterilize 12 pint jars in boiling water bath.  Put hot pickles into hot jars and fill to 1/4 inch from rim.  Seal jars.  Allow to cool for several hours.  Wait 2 weeks before opening jars to eat.  Shake each jar lightly once each day for the 2 weeks. 

***Note:  The turmeric used in the pickling brine will stain anything it touches yellow.  Please keep this in mind while making your pickles.  It will stain everything!  I dropped a hot pickle on the floor (which is off white) and left it there while I finished filling the jar I was working on.  I'm still not sure how to get the yellow circle off my floor.  Just thought I would share that little tidbit.  Enjoy your pickles!

Island Bird - Rachel Ray

Prep time: 20 min 

Cook time: 20 min

1½ c. jasmine rice, uncooked 

1 whole fresh pineapple, cored and peeled (Dole)

3 Tbsp canola oil

1 small yellow onion, diced

2 garlic cloves, chopped

Sea salt, to taste

½ tsp crushed red pepper flakes

¼ c. spiced rum (Captain Morgan's)

2 c. chicken stock (or broth)

4 (6 ounce) boneless skinless chicken breast halves

coarse black pepper, to taste

¼ c. fresh flat-leaf parsley, chopped

2 Tbsp fresh cilantro, chopped (opt)

1.  Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.

2.  Peal and cut the pineapple into bite-size pieces.

3.  Heat a medium saucepan over med-high heat.  Add in 1 tablespoon oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.  

4.  Add the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.

5.  Remove the pan from the heat; add in the spiced rum.  Return the pan to the heat, keeping a little distance in case the pot flames up.  You can flame it on purpose, if you want to look cool.  Either way, let the alcohol cook away, 1 minute.

6.  Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.

7.  While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.  Season the chicken with salt and pepper, then add to the hot skillet.  Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).  Slice breasts and return to the large skillet.

8.  Pour in the pineapple and sauce and combine with a good shake of the pan.  Add in the parsley and cilantro; turn off the heat.  Let stand for a minute or two.

Serve up the jasmine rice and top with a liberal amount of the Island Bird.

Servings: 4

Recipe Courtesy Rachel Ray

*Chicken Tetrazzini

* This is my personal recipe.  I've always loved chicken tetrazzini, but no recipe seemed to have just the right flavors, so I made my own. 

1 lb chicken breast

½ lb spaghetti, cooked al dente according to package

poultry seasoning

4 chicken bouillon cubes

2 c. water, for sauce

1 can cream mushroom soup

¼  c. mushrooms from jar, drained

1 stalk celery, diced

½  lrg. green bell pepper, diced

½ med. onion, diced

1 tsp minced garlic from jar, or 2-3 fresh cloves

1 can (4.5 oz) sliced ripe olives, drained

½ can (10.5 oz) diced tomatoes, drained

10 oz. Velveeta cheese

8 oz. block sharp cheddar, grated

½ tsp Cavender’s Greek Seasoning (Salt Free) 

¾ c. Progresso plain bread crumbs

Preheat oven to 350° (electric), 325° (gas).

Put chicken breast in a large pan with enough water to boil. Add 2 chicken bouillon cubes and a couple dashes of poultry seasoning. Boil until chicken is done and pull it apart with a fork into tiny pieces.

Begin preparing spaghetti according to package directions. Be sure to undercook it because it will cook more in the oven. If the package says 10-11 minutes, cook it 8. 

In a 2 quart saucepan, add 2 cups water, Cavender’s Seasoning and 2 bouillon cubes and bring to a boil. Add onion, celery, and garlic and boil for about 3-5 minutes. Add mushrooms, tomatoes, and ripe olives and continue to boil for about 2-3 more minutes. When onions and celery begin to look translucent, add and the can of mushroom soup and dissolve. Add Velveeta and ⅔ of the grated cheddar and melt into soup mixture.

Shred cooked chicken with forks and place in a 2 or 2.5 quart 9x13 baking dish. Add cooked spaghetti. Pour soup and vegetable mixture over spaghetti and chicken. Stir through gently until evenly mixed. Top with bread crumbs and the rest of the grated cheddar. Bake at 350° on center rack, uncovered, for 25 minutes. Bread crumbs should be browning a little and cheese completely melted.

* Tip:  You will need a 2 or 2.5 quart baking dish.  Makes approximately 4-5 large servings.  This recipe easily doubles to feed a crowd.  Just upgrade your baking dish to a 4 quart 9x13 to double it.  I use Temp-tations dishes by Tara McConnell.