Donnas Crock Pot Sweet Garlic Chicken

• 4-6 chicken breasts
• 1 cup packed brown sugar
• 2/3 cup vinegar (I used apple cider vinegar)...
• 1/4 cup lemon-lime soda (diet or regular)
• 2-3 Tablespoons minced garlic
• 2 Tablespoons soy sauce
• 1 teaspoon fresh ground pepper
• 2 Tablespoons corn starch
• 2 Tablespoons water
• Red pepper flakes (optional)

 

1.  Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hour
2. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
3. Sprinkle red pepper flakes on top if desired. Serve over rice or noodles

   

Galicky Chicken and Broccoli

• 1 Lrg Egg White
• 2 Tbsp Rice Wine or Sherry
• 3 Tbsp plus 2 Tsp Cornstarch
• 2 Tsp Kosher Sea Salt
• 1 lb uncooked skinless Chicken Breasts, thinly sliced
• 3 Tbsp Soy Sauce
• 2 Tbsp Ketchup
• 4 Tsp Dark Brown Sugar
• 2 Tsp Thai Chili Sauce
• 2 Tsp Sesame Oil
• 1 Tbsp Minced Garlic
• 1 Tbsp Fresh Minced Ginger Root
• 5 Cups of cut up Broccoli
• 1 Cup Reduced Sodium Chicken Broth
• 4 Medium Scallons thinly sliced.

1. In a glass dish, whisk together egg white, rice wine, 3 tbsp cornstarch, and slat. Add chicken and toss to coat, cover dish and marinate for 30 minutes or overnight.
2. In a small bowl, whisk together soy sauce, ketchup, brown sugar, chili sauce, and remaining tsps of Cornstartch.
3. When ready to cook, bring a large pot of water to a boil, remove chicken from marinade and add to pot(discard marinade). Poach chicken to it is cooked through, about 5 minutes, drain well and set aside.
4. Heat oil in a large deep skillet or wok over medium heat. Add ginger and garlic, cook, stirring for 1 minute. Add broccoli and toss to coat. Pour broth over broccoli and increast heat to medium high, cover skillet and cook until broccoli is crisp tender, about 5 minutes.
5. Stir in chicken and sauce, reduce heat to low and simmer to the sauce thickens. About 3 minutes.
6. Garnish with scallions

Serves 6
Serving Size = 1 Cup
Weight Watchers Points Plus = 4 Pts

Pesto Pasta with Shrimp, Zucchini & Tomato

• 1/2 lb shrimp, peeled...
• 4 ounces Angel Hair Pasta
• 1 Chopped Zucchini
• 1 Chopped Bell Pepper (Red or Green)
• 2 tbsp EVOO
• Sliced Mushrooms
• Pesto

 

1. Prepare pasta according to package.
2. Add 1 tbsp EVOO to frying pan and cook shrimp, remove from pan.
3. Cook pepper, zucchini and shrooms until tender in same pan
4. Toss all ingredients in a bowl, add cherry tomatoes.

You can use store bought pesto or make your own, recipe follows:

• 2 Cups Basil
• 8 Garlic Cloves
• 1/4 Cup Pinenuts
• EVOO

1. Using a Food Processor, add Basil, Garlic, and Pinenuts.
2. Process until all broken down, add EVOO and mix well.

  Serves 2

 

 

Hawaiian Hula Pie

• 4 ounces chocolate fudge topping
• 1 gallon vanilla ice cream ( vanilla bean works best)
• 6 ounces macadamia nuts
• 1 chocolate cookie pie crust

1. Bring topping to room temperature.
2. Crush macadamia nuts.
3. Scoop ice cream into bowl and mix in crushed macadamia nuts.
4. Scoop ice cream into pie shell, smoothing into mound (it needs to be a ridiculous 6-8" high at center).
5. Warm a bit of milk and use it to dilute the chocolate topping, then use a warmed knife to spread chocolate topping over mounded ice cream.
6. Place in freezer until ready to serve.
7. HINT: Cover top of pie with whipped cream design before serving.

Slow Cooker Sausage Breakfast Casserole

• 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
• 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
• 2 cup (8 ounces) shredded mozzarella cheese
• 1/2 cup (2 ounces) shredded Parmesan cheese
• 1/2 cup julienne cut sun dried tomatoes packed in oil, drained
• 6 green onions, sliced
• 12 eggs
• 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

 

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Notes

Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

BLT Dip

• 1-1/2 pound bacon, cooked, drained, crumbled, and divided
• 2 cups shredded mozzarella cheese
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup cheddar cheese (shredded) or to taste
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder (or to taste)
• 1 tablespoons mustard
• 2 cups chopped seeded tomatoes
• 1-1/2 cup shredded Iceberg lettuce
• pepper and salt to taste
• Toasted bread rounds, crackers, or pita chips.

  

 

1. Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
2. Set aside 3/4 cup crumbled bacon.
3. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Buffalo Chicken Dip

• 1 pkg Reduced Fat philadelphia cream cheese, room temperature.
• 1/2 cup shredded mozzarella or 1/2 cup crumbled bleu cheese
• 1/2 cup Ranch Salad Dressing or Bleu Cheese Dressing
• 2 Cans (12.5 oz) Swanson Premium Chunk Chicken Breast in water, drained
• 1/2 Cup Franks Red Hot

1. Heat oven to 350 degrees
2. Stir the cream cheese in a bowl until it is smooth.
3. Stir in salad dressing, hot sauce, and cheese
4. Stir in chicken
5. Bake for 20 minutes
6. Or you can cook above in Microwave for 5 minutes on high

Direction

Nutritional Values per Serving (per 2 tablespoon):
Calories 65, Total Fat 5g, Sodium 260mg, Total Carbohydrate 1g, Protein 3g

Buffalo Chicken Ranch Crockpot

 

• 3 pounds chicken (Boneless, Skinless Thighs or Breast)
• 1 package Hidden Valley Ranch mix (dry mix)
• 1 12oz bottle Franks Red Hot Buffalo Sauce – Hot Buffalo

If you want it hotter or spicier, you can use any brand of hot sauce, add a 1/2 stick of butter to hot sauce to make Buffalo Sauce.

1. Place chicken in the Crock-Pot
2. Pour Hot Sauce over chicken.
3. Sprinkle Ranch Mix over the top
4. Cook on low for 6-8 hours
5. Shred chicken and serve over whole grain rice.

Another Method:

1. Large Zip Lock Bag
2. Place chicken, hot sauce and ranch mix in bag and marinate overnight, then place entire bag, without the bag of course, into the crockpot and cook as described above.

Pour Franks Red Hot Buffalo Sauce over the chicken, Sprinkle the Hidden Valley Ranch mix over the top.
Cook on medium for 6 hours
Shred the chicken and enjoy

 

Asian Spiced Flank Steak with Pineapple/Pepper Salsa

• 3 Tbsp Low Sodium Soy Sauce
• 1 1/2 Tsp Ginger Root, peeled and grated
• 1 tsp minced Garlic
• 1 lb uncooked lean flank steak, at least 1/2 inch thick

SALSA

• 1 Cup Pineapple, diced
• 1/4 Cup, Sweet Red Peppers, diced
• 2 Tbsp Scallions, diced
• 2 Tsp Low Sodium Soy Sauce
• 1/2 tsp Ginger Root, peeled and Grated

1. In a glass bowl with lid (or a food storage bag), combine first three ingredients. Add steak, turn to coat and cover bowl (or place steak in bag, seal bag and turn to coat); refrigerate at least 30 minutes or overnight.
2. Preheat grill to medium-high.
3. Remove steak from marinade; discard marinade. Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Remove steak to a clean plate; let sit for 5 minutes.
4. Meanwhile, in a small bowl, combine salsa ingredients.
5. Thinly slice steak across grain and serve with salsa.

Serving Size = 3.5 ounces and 1/3 cup salsa
Weight Watchers Points = 5

Yields about 3 1/2 ounces steak and 1/3 cup salsa per serving.

Shrimp with Spicy Tomatoes

• 1 Tbsp EVOO, divided
• 1 lb uncooked shrimp, peeled and deveined.(21 to 25 lb)
• 4 Tbsp minced Garlic, divided
• 3/4 tsp Salt
• 1/2 tsp Crushed Red Pepper or to taste
• 28 ounce can Whole Tomatoes, with juice, crushed by hand
• 1/2 cup fresh basil, chopped

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp, 1 teaspoon garlic and 1/4 teaspoon salt; sauté until shrimp are just cooked through, about 2 to 3 minutes. Remove to a plate.
2. Heat 1 more teaspoon oil in same skillet over low heat. Add remaining tablespoon garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 30 seconds.
3. Add tomatoes and remaining 1/2 teaspoon salt to skillet; bring to a simmer over medium-low heat, scraping any browned bits of food from bottom of skillet. Simmer until slightly thickened, stirring occasionally, about 10 minutes.
4. Return shrimp and any juices to skillet; heat through. Stir in basil until wilted. Remove from heat; stir in remaining 1 teaspoon oil and season with additional crushed red pepper, if desired. Yields a generous 3/4 cup per serving.

 

Weight Watchers Points Plus = 5 Points
Serves 4 3/4 Cup Servings

Potato Mac Salad

• 4 large red and/or yellow potatoes cut into cubes
• 1 and 1/2 cups shell or elbow macaroni-dry
• 1/4 cup thinly sliced and chopped red onion
• 2-3 pickles chopped
• 2-3 green onion chopped
• 3 hard boiled eggs (whites chopped, set aside yolks)
• 1 cup frozen peas
• 2 Celery Stalks chopped
• 2 Carrots chopped

Dressing:

• 1-1/4 to 2 cups mayonnaise
• 1/2 cup Zesty Italian dressing
• 1 Tbsp prepared Mustard
• 3 Yolks from Boiled Eggs
• 1 tsp Garlic Pepper
• 2 tsp pickle juice
• dill, parsely, and curry powder to taste

1. Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool.
2. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool.
3. While the macaroni is cooking mix the dressing in a small bowl and set aside.
4. Once the cooked macaroni and potatoes are cool lightly toss with the remaining ingredients. Once tossed mix in dressing.

Serves 8-10 people.

Hawaiian Ambrosia

• 8 ounce can of crushed pineapple, drained
• 11 ounce can mandarin oranges drained 
• 3 ½ cups cool whip
• 2 cups shredded coconut
• 2 cups mini marshmallows
• ½ cup milk
• 1 cup maraschino cherries

1. In a large bowl pineapple, lychee or mandarin oranges, whipped topping, coconut, marshmallows and milk. Chill 1 hour. Garnish with cherries before serving.

     Serves 12

Butter Mochi

• 1lb butter
• (2) 1/2 Cup of Sugar
• 5 eggs
• 1 1/2 cup evaporated milk
• 1lb Mochiko flour (can be found in the Asian food section in your local market)
• 2 t. baking powder
• 12 oz. coconut milk
• 1 t. vanilla

1. Mix all ingredients in a bowl.
2. Bake in oven preheated to 350 degrees for 1 hour in a 9x13 pan or 325 degrees in a Pyrex pan. Use plastic knife to cut.
3. Makes about 30 pieces

Shoyu Chicken

• 3 lb.Boneless, Skinless Chicken Thighs

Shoyu Sauce

• 1 cup shoyu (Asian soy sauce)
• 1/2 cup sugar
• 2 Tablespoon honey
• 1/2 cup chicken broth
• 1 teaspoon hoisin sauce
• Whole Star of Anise (Mashed)
• Chinese Parsley and Green Onions

1. Steam chicken for 30 minutes.
2. In a frying pan combine ingredients for sauce and let simmer for 15 minutes.
3. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce.
4. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions.

        Serves 6

Mochiko Chicken

• 10 pounds boneless skinless Chicken Breasts
• 1/2 cup Mochiko Sweet Rice Flour
• 1/2 cup Cornstarch
• 1/2 cup Sugar
• 1 teaspoon Salt
• 4 Eggs
• 10 teaspoon Soy Sauce or Huli Huli Sauce
• 8 cloves garlic, minced
• 1 cup green onions, chopped
• 4 tablespoon Sesame Seeds (optional)

1. Cut up chicken into serving size pieces and set aside.
2. In a large container combine all ingredients except the chicken and mix well.
3. Once the batter is mixed add the chicken and stir until all pieces are coated. Cover and let set in the batter overnight in the refrigerator.
4. The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Ten minutes prior to cooking take the container out of the refrigerator.
5. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Test hotness of oil by dropping some batter in it. If the oil is hot enough the batter will begin to cook on contact. If it does not wait until it gets hot.
6. Deep fry the Mochiko batter chicken until golden brown. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve.

     Serves 8-10 Persons

Authentic Hawaiian LauLau

• 30 luau leaves
• 6 large ti leaves
• 6 boneless chicken thighs
• 1 lb belly pork boneless pork chops, cut into 6 pieces
• 1/4 lb salted butterfish, cut into 6 pieces
• 1 1/2 teaspoons Hawaiian sea salt
• toothpicks or rubber bands

1. Wash luau and ti leaves removing stems and fibrous parts of the veins.
2. Layer 5 luau leaves then place one piece each of chicken, pork, and fish on luau.
3. Sprinkle with 1/4 teaspoon Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with toothpicks or rubber bands.
4. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done.

        Serves 6

Mainland LauLau

• 24 dried banana leaves (usually available in an oriental market)
• ¼ lb salted cod or butter fish cut into 6 pieces
• 6 boneless chicken thighs
• 1 lb pork butt or boneless pork chops, cut into 6 pieces
• 2 lbs Spinach
• Sea salt or Kosher salt

1. Soak the dry banana leaves in water 10-15 min until they are soft. Take 2 and 2, make like tick tack toe.
2. Add handful raw spinach in middle then top with chicken, pork, fish, and a sprinkle of sea/Kosher salt. (if using salt cod, you do not need too much extra salt.)
3. Cover meats with more spinach. Fold the banana leaves crisscross, like weaving, and tie up with a rubber band. Wrap remaining bundles.
4. Bring water to a boil in a steamer.
5. Place laulaus in steamer; lower heat and simmer for 6 hours or until done.

    Serves 6

Slow Cooker Kalua Pig

• 3 lb pork butt
• 1 1/2 teaspoons liquid smoke
• 2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt

1. Pierce pork butt all over with carving fork.
2. Rub salt and liquid smoke into meat.
3. Cook in slow cooker on low for 16-20 hours turning once.
4. Remove meat, shred, and then add juices from slow cooker to shredded meat.

          Serve with Spinach and Rice

    Serves 6.

Trio of Onions

• 2 lbs. assorted small onions (cipolline, pearl and shallots for example)
• 1 (14 1/2 oz) can chicken broth 2 tsp olive oil
• ¼ cup balsamic vinegar 1TBSP fresh oregano
• 4 tsp honey or agave salt/pepper
• 1 bay leaf

1. Bring a large pot salted water to a boil. Add ½ onions and cook until peels begin to slip off, 2-3 minutes. With a slotted spoon transfer onions to a bowl. Repeat with second ½ of onions. Cool and peel.
2. Combine onions and broth in a large skillet and bring to just a boil. Reduce heat and cover until crisp tender…5 minutes or so.
3. Stir in vinegar, honey/agave and bay leaf. Increase heat and cook, uncovered, stirring occasionally, until onions are tender and evenly coated with glaze. About 12 minutes.
4. Stir in oil, oregano, salt/pepper. Let cool. May store up to 3 days in covered container in refrigerator. Bring to room temperature to serve

Serves 8
Weight Watchers Points Plus = 1 Point

Country Potato and Cabbage Soup

• 3 Tablespoons Extra-Virgin Olive Oil
• 4 Ounces Thick-Cut Bacon (diced)
• 1 Large Onion (thinly sliced)
• ½ Cup Dry White Wine
•  6 Parsley Sprigs 
•  6 Thyme Sprigs
• 1 Bay Leaf
• 1 Pound Small Red Potatoes (thinly sliced)
• 1 Large Leek (thinly sliced, rinsed well) 
•  6 Cups Chicken Stock
• 1 Pound Green Cabbage (finely shredded, 4 cups) 
•  2 Stalks Celery {chopped}
•  2 carrots {peeled and chopped}
•  Salt and Freshly Ground Pepper 
•  2 Tablespoons Snipped Chives
• 3 1/2 inch Thick Slices of Country Bread (cut into cubes)
• 2 Garlic Cloves (lightly smashed)
• 2 Tablespoons Minced Parsley

1.  In a soup pot, heat 1 tablespoon of the oil.
2. Add the bacon and cook over moderately high heat until crisp, 5 minutes.
3. Add the onion. Celery, carrots and leek. Cook over low heat until softened, 10 minutes.
4. Add the wine and simmer until nearly evaporated, 5 minutes.
5. Tie the parsley sprigs, thyme sprigs and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil.
6. Simmer until the potatoes are tender, 10 minutes.
7. Add the cabbage. Season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer.
8. Discard the herb bundle. Stir in the chives.
9. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil.
10. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the parsley.

Pork Chops with Guinness and Onion Gravy

• (8) 1 inch thick pork blade chops or sirloin chops
• Salt and freshly ground Pepper
• All purpose flour
• 1 tablespoon unsalted butter
• 2 tablespoons vegetable oil
• 3 large onions, thinly sliced
• 3 large garlic cloves, minced
• 1 cup (about) Guinness
• 1 cup (about) chicken stock
• 1 tablespoon (or more) coarse-grained mustard
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons (or more) balsamic vinegar

1.    Season pork with salt and pepper. Dredge in flour, shake off excess.

2.    Melt butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.

3.    Add pork in batches and brown well, about 6 minutes per side.

4.    Transfer pork to plate. Set aside.

5.    Dredge onions in flour; shake off excess.

6.    Heat remaining 1 tablespoon oil in same skillet over medium heat.

7.    Add onions and garlic. Season with salt. Cover and cook 5 minutes, stirring once.

8.    Uncover and cook 4 more minutes, stirring occasionally.

9.    Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping up any browned bits. Return pork to skillet.

10. Spoon some of onions over pork. Add enough additional stout and stock to bring liquid halfway up sides of pork. Cover skillet with foil, then lid. Reduce heat and simmer 20 minutes.

11. Turn pork over and cook until very tender, about 25 more minutes. Transfer pork and onions to platter using slotted spoon. Degrease pan juices. Boil juices until thickened slightly, about 10 minutes. Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2 teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if desired. Pour gravy over pork.
Garnish with parsley and serve.

Eggs With Polenta and Spicy Black Beans

• 1 (16 oz) tube prepared polenta, cut into 12 equal slices
• 1 (15 ½ oz) can black beans, rinsed and drained
• 1 cup fat free salsa
• ½ tsp chili powder
• 4 large eggs
• ½ cup reduced fat shredded pepper jack cheese
• 2 TBSP chopped fresh cilantro

1. Preheat oven to 425.  Spray baking sheet with nonstick spray
2. Arrange polenta slices in single layer on baking sheet.  Spray lightly with nonstick spray.  Bake until hot, about 20 minutes.
3. Combine beans, salsa and chili powder in small saucepan, bring to boil.  Reduce heat and simmer, covered about 10 minutes.
4. Spray large nonstick skillet with nonstick spray and place over medium heat.  Crack eggs into skillet and cook until yolks just begin to set, about 2-4 minutes.  Remove skillet from heat, sprinkle eggs with cheese and cilantro.  Cover skillet and let stand until cheese melts, about 2 minutes.
5. To serve, place 3 slices of polenta on each of 4 plates.  Spoon ½ cup bean mixture over each and top with 1 egg.

 

     Serves 4

     Weight Watchers Points Plus = 7 Points

 

Banana Bourbon Bread Pudding

BREAD PUDDING

• 1 loaf of Banana Bread, cubed
• 4 cups French or Italian Bread, cubed
• 2 very ripe Bananas, mashed
• 3 Eggs
• 1 Cup of Sugar
• 3 Cups Milk, Hot
• 1 tsp Vanilla Extract
• 1/2 tsp Allspice
• 1/2 Cup Pecans, toasted and chopped

1. Heat Oven to 350 Degrees.
2. Coat 9" x 13" Baking Pan with Cooking Spray
3. On a rimmed baking sheet arrange cubed banana and French Bread in a even layer. Bake for 10 to 15 minutes, or lightly toasted, set aside.
4. In a large bowl, whisk together the mashed bananas, eggs, and sugar. While whisking pour in hot milk, then add vanilla and allspice.
5. Gently fold in cubed toasted bread and pecans.
6. Spoon the mixture into baking dish and cook for 25 to 30 minutes.

BOURBON SAUCE

• 1 stick of butter, softened
• 2 Cups Powdered Sugar
• 1/4 Cup Bourbon

1. Using a medium bowl and an electric mixer beat the butter until smooth and soft.
2. Add powdered sugar and beat until well incorporated.
3. Add the bourbon and stir until smooth.

When the bread pudding is finished. Dollop any pools of liquid on top so that the entire surface is coated with that liquid.

Scoop out Bread Pudding and place in a dessert dish, spoon some bourbon sauce on top.

Mardi Gras Red Beans and Rice Soup

• 2 tbsp Olive Oil
• 3 links of Andouille Sausage
• 2 cups Yellow Onion, chopped
• 3 cloves of Garlic, minced
• 1 tbsp Creole Seasoning
• 2 15oz cans Red Kidney beans, drained and rinsed
• 2 cups chopped Celery
• 1 1/2 cups Green Peppers, chopped
• 5 cups low sodium Chicken Broth
• 1 Bay Leaf
• 1 1/2 cup cooked Brown Rice

1. In a large saucepan over medium heat, heat the oil and saute sausage.
2. Transfer to a bowl.
3. Add onion and cook until golden.
4. Add the Garlic and Creole Seasoning and cook for 1 minute.
5. Mash 1 cup of Kidney Beans with masher, or use a Food Processor.
6. Add the Mashed Beans to Saucepan.
7. Add the Celery, Green Peppers, Chicken Broth, Bay Leaf, bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
8. Stir in reserved cooked sausage and rice. Cook until heated through, discard bayleaf.

Serves 8

Creole Seasoning

• 1 Tbsp plus 1 Tsp Hot Paprika
• 1 Tbsp Garlic Powder
• 1 1/2 Tsp Onion Powder
• 1 1/2 Tsp Cayenne Pepper
• 1 1/2 Tsp Dried Oregano
• 1 1/2 Tsp Dried Thyme
• 1 Tsp ground Black pepper
• 1 Tsp Kosher Salt

1. In a small bowl combine all ingredients, Store in a airtight container for up to 6 months.

Lebanese Garlic Spread

 

•  3 heads of garlic, pealed
•  4-5 cups of vegetable oil (canola/sunflower/peanut etc…)
•  2 lemons, freshly juiced.
•  1 teaspoon of salt (or to taste)

1. All ingredients must be at room temperature for a more reliable outcome and the food processor must be running steady throughout the whole process.
2. Add the garlic and salt in the food processor and run for 10-20 seconds.
3. Stop processor, scrap garlic down the sides, then run processor for another 10-20 seconds. Repeat process 3-4 times until garlic starts to turn pasty and looks crushed. This is very important to reach before proceeding. At this point, turn the processor back on and keep it on until the end.
4. Start adding the oil to the processor at a very slow rate, in a very thin stream, each ½ cup at a time. After adding the first half cup you will start seeing the garlic emulsify and turn into a paste already.
5. Add 0.5 to 1 teaspoon of lemon juice very slowly, in a thin stream.
6. Wait on it a few seconds until the lemon juice is well absorbed.
7. Then go back to repeating the same process of adding slowly ½ cup of oil, waiting a few seconds, then adding 0.5 to 1 teaspoon of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.
8. If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice may help.

 

Nutrition Information

Serving size: 2 tspn Calories: 300

Recipe by Mama's Lebanese Kitchen at http://www.mamaslebanesekitchen.com/dips/lebanese-garlic-dip/

Guinness Cheddar Cheese Spread

• 10 oz extra sharp white cheddar cheese, grated
• 1 oz unsalted butter, at room temperature
• 1 ounce cream cheese
• 1/3 cup Guinness Draught
• 1 1/2 tspn Dijon mustard
• 1 1/2 tspn grainy Dijon mustard
• 1/4 cup diced yellow onion
• 1/4 tspn Worcestershire sauce
• 1/2 tspn freshly ground black pepper
• 2 Tbspn chopped fresh parsley
• Cayenne pepper to taste

1. In a food processor, combine the cheese, butter, cream cheese, Guinness and mustard; purée until smooth. Add the onion, Worcestershire, black pepper, parsley, and cayenne pepper to taste; pulse until combined. 
2. Transfer mixture to a bowl or crock. Spread can be made 3 days in advance. Store in an airtight container in the refrigerator. Bring to room temperature before serving. Serve with bread, toast, or crackers.