Chinese Vegetable Stir Fry with Chicken...The Soulfood Touch
1/2 lb bacon, cut into 1" pieces
1 1/2 lbs boneless skinless chicken breast
1 tablespoon cornstarch
2 dash ground ginger
1 red bell pepper, cut into 1"chunks
1 green bell pepper, cut into 1" chunks
1 bunch green onions, trimmed and cut into 1 1/2" pieces
1 small onion cut in chucks
1 cup small broccoli florets
1/2 cup snow peas, halved
1/2 cup bamboo shoots cut in half
1/2 cup celery
1/4 cup cashews
Heat a large skillet or wok at just under high heat.
Add the bacon pieces and cook
Stirring frequently, until they are crisp and browned, about 5 minutes.
Without draining the dripping add raw chicken cook tossing constantly until browned about 4-5 minutes take chicken out and put a side.
Add to wok the vegetables and stir to combine.Toss constantly while they cook until crisp tender, about 4 minutes.
Adding broccoli last stir to combine. Tossing constantly cook for about 1 more minute until the colors are bright green and everything is slightly softened.
add cook chicken cut up in bite size
Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables
Add the soy sauce mixture and stir to combine.
Soy Sauce Mixture
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
4 tablespoons brown sugar
1 tablespoon sesame oil
1/4 teaspoon black pepper
2 tablespoons cooking oil
1 tablespoon garlic powder
Dash ground ginger
2 tablespoons cornstarch
1/4 cup water
Directions:
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and black pepper.
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Serve and top with cashews over fried rice if desired.
Shrimp And Cheese Grits
Shrimp and grits however is a delicacy that has been served in the southern states for so many years Folks has one kind grits and one species of shrimp but no matter how you prepare it the name remains the same folks eat girts morning noon and night and eating shrimp spicy or mild boil or fried.
1 cup grits
3 tablespoon cream chicken soup
Salt and pepper to taste
1/2 cup butter
2 cups shredded sharp Cheddar cheese
1 pound shrimp, peeled and deveined, (whole if small or chopped if large)
6 slices chopped bacon
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
1 large garlic clove, minced
1. Bring 4 cups water to a boil, then add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest setting and cook until all water is absorbed, about 10-15 minutes. Remove from heat and stir in half butter and cheese and top with the other half of butter and cheese do not stir. Cover until ready to serve.
2. Rinse the shrimp and pat dry. Fry the bacon in large skillet until crisp, then drain on a paper towel. Add shrimp to bacon grease and saute over medium heat until they turn pink, about 3 minutes (Careful not to overcook!) Immediately add three tablespoons of cream chicken soup, lemon juice, parsley, green onions, and garlic, blend well then remove from heat.
3. Pour the grits into a serving bowl and top with shrimp mixture add green onions and parsley on top.
Shrimp And Scallops And Chicken Pasta
1/2 stick butter
2 teaspoons Cajun spice
1 pound un-cook boneless, skinless chicken breasts, cut into bite side pieces
1 16 ounces package fresh linguini pasta
1/2 cup clam juice
1/2 green bell peppers, cut into thin strips
1/2 red bell peppers, cut into thin strips
1/2 onions, cut into thin strips
2 garlic clove cut up
1 pound fresh medium shrimp, cleaned,peeled, de-veined, tails removed
1/2 pound scallops
1/2 cup diced tomatoes ( if using can without the juice)
Place the pasta into boiling water and cook until al dente and set a side for later.
Place the butter into a pan on medium heat. Allow the butter to melt. Add the seasoning. stir together with the melted butter. Add the chicken and fresh scallops into the pan and continue to cook until the chicken and scallops are done by tossing them.take chicken and scallops out of the pan and set a side. Add shrimp and cook until done (not over cook ) set aside. in same pan add peppers,onions and garlic and sauté until desire tenderness. pour in the clam juice adding all the cooked ingredients cook thoroughly for 2 mins adding tomatoes. Place desired serving of pasta on a plate and add seafood.
Bar B Que
Many years I did not know the difference between a smoker and a charcoal grill is that a smoker keeps the fire away from the food. Less burning the meat and you get that great smoke taste. one thing you got to do is getting the meat on early.
A smoker contains the fire and keeps the temperature low enough to cook meats at temperatures around 200-250 degrees F.
A grill is designed to cook hot and fast like steaks and hot dogs.
Keeping the fire small and to one side of the grill you can generate low temperatures that are the secret of real barbecuing those ribs and steaks.
Always add flavor to your Bar B Q with favor wood
The box look like this and you place it on the hot coals and the smoke favor the meat. and that is very a good thing.
Let's Smoke a Chicken
Rub the chicken down...try my rub
1/4 cup paprika
3 tablespoons black pepper
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne
2 teaspoon granulated garlic
2 teaspoon dry basil
2 tablespoon cooking oil
Blend all together and start rubbing the chicken all over.Place in a per-pared smoker and cook until temp reach 170
Now Let's Do Some Beans
Two cans Bush bake beans (Brown sugar and bacon)
A smoker contains the fire and keeps the temperature low enough to cook meats at temperatures around 200-250 degrees F.
A grill is designed to cook hot and fast like steaks and hot dogs.
Always add flavor to your Bar B Q with favor wood
Let's Smoke a Chicken
1/4 cup paprika
3 tablespoons black pepper
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne
2 teaspoon granulated garlic
2 teaspoon dry basil
2 tablespoon cooking oil
Blend all together and start rubbing the chicken all over.Place in a per-pared smoker and cook until temp reach 170
Now Let's Do Some Beans
1/2 pound cook bacon and save dripping
1/2 cut up onions1/2 cup red and green bell peppers
1/2 cup ketchup
1 cup bar b que sauce
2 garlic clove chopped
1/4 cup sugar
In pan fry bacon and keep dripping in pan than add onion and peppers and garlic cook about 2 mins. adding ketchup and bar b que sauce and stir well adding the beans. add sugar and blend well and add to a baking dish and bake 10 mins.
Potatoes Salad ...Yes you can!
Potatoes salads is a art. everyone make it different it could be good or just dull. if you trying to learn how to prepare one...Here an easy recipe.
6 medium size potatoes peeled
1/2 cup chopped sweet pickles
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chopped green pepper
2 tablespoons chopped red pepper
Salt to taste
3 tables mustard
3 tables Salad Dressing
6 hard-cooked eggs (5 chopped and 1 sliced)
2 teaspoon white vineger
1 teaspoon dry parsley
Paprika
1.Boil peel potatoes in salt water. cut the potatoes in bite sides boil until fork tender drain and set a side
2.in a bowl chop up five hard boil eggs
3.add mustard
4.add salad dressing
5.add dry parsley flakes
6.blend together and set a side
Next
in another bowl stir vinegar, the pickles,onion,celery,red and green peppers together/add the drain potatoes and blend lightly. pepper and salt to taste.
next add the egg mixture and blend in lightly
place in a serving bowl and top with a little paprika and dry parley flakes and 1 slice hard boil egg. keep cold.
I found Some famous Rubs And Sauces....You may like to try.
Porker's Rib Seasoning
This rub is perfect for all kinds of pork whether it's ribs or Carolina-style pulled pork. One tip: If you apply your spice rub too early before you start cooking it will cause the pork to develop a ham like flavor, and not in a good way. So apply this rub right before the pork hits the smoker.
Yield: Makes 4 3/4 cups
Ingredients:
2 cups paprika
3/4 cup lemon pepper
3/4 cup brown sugar
1/4 cup coarse ground black pepper
1/4 cup white pepper
1/4 cup onion salt
1/4 cup granulated garlic
1/4 cup chili powder
Preparation:
Mix all ingredients and store in an airtight container in a cool dark place. Apply to pork with a shaker right before it goes into the smoker.
Best Odds Rib Rub
This rub is your "best odds" to smoking great set of ribs. This savory rub will add a lot of flavor without detracting from the natural flavor of the meat.
1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon black pepper
1 tablespoon salt
2 teaspoons red pepper (1 tablespoon if you want it hot)
Preparation:
Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar.
Spare Rib Rub
This is a sweet and savory rub works well on pork ribs. You can adjust the heat by changing the amount of cayenne. This Recipe was posted to the Forum by BBQ Guru.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 2 cups
Ingredients:
1 cup brown sugar, dark
1/2 cup paprika
2 tablespoon salt
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion powder
Preparation:
Combine all ingredients. Store in an airtight container in a cool, dark place.
Best Odds Pulled Pork Rub
This is a basic but traditional pulled pork rub that will give you the best odds for making a great batch of Barbecue Pulled Pork. It sounds like it contains a lot of black pepper, but trust me, that flavor will mellow while smoking, giving you a touch of heat without being overpowering.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 cup
Ingredients:
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
Preparation:
Mix all ingredients. Work mixture into meat about and hour before it goes on the smoker. Save some of the rub to sprinkle on during the smoking process to replace rub lost during turning.
Memphis Rub
In Memphis the Rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis Style Barbecue. This rub starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. This Memphis Rub is particularly good on ribs but can be used on any smoked meats.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes 2 cups
Ingredients:
1/2 cup paprika
1/4 cup garlic powder
1/4 cup mild chili powder (use medium or hot to kick up the heat)
3 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice
Best Odds Brisket Rub
This traditional brisket rub is most commonly used Texas. Though simple to make, this rub contains what you need to make a delicious smoked barbecue brisket.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 1/2 cups
Ingredients:
1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano
2 tablespoons salt
Preparation:
Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place.
This rub can be stored in an airtight container in a cool, dark place for several months.
Basic Pork Rub
This classic pork rub is perfect for smoked pork roasts. This rub recipe is a particular favorite for pulled pork.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 3/4 cup
Ingredients:
1/3 cup paprika
1/4 cup sugar
3 tablespoons black pepper
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne
1 teaspoon white pepper
Preparation:
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.
Memphis Style Rib Rub
In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs and one of my most popular rib rubs. You can adjust the heat by changing the amount of cayenne.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1/2 cup
Ingredients:
1/4 cup paprika
2 tablespoons salt
2 tablespoons onion powder
2 tablespoons fresh ground black pepper
1 tablespoon cayenne
Preparation:
A Carolina BBQ Rub
Chuck Ozburn sent me this fantastic, classic-style Carolina barbecue rub recipe. Try this rub next time you want to make a traditional Carolina Pulled Pork.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 cup
Ingredients:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
Preparation:
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken,
lamb or pork.
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs
that have been patted dry and let sit until the rub appears moist.
Kansas City Rib Rub
In Kansas City they know BBQ ribs. This is the barbecue rub recipe for traditional Kansas City-Style Ribs. Finish these ribs off with a good barbecue sauce and you'll have a fantastic meal.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes a little more than 1 cup
Ingredients:
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Preparation:
Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.
Bar B Q Sauces
St. Louis Barbecue Sauce
St. Louis Barbecue Sauce is thinner and has more of a tangy flavor than its Kansas City cousin. Being at the crossroads St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes about 3 1/2 cups
Ingredients:
2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne
Preparation:
Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.
Memphis Barbecue Sauce
Traditionally Memphis Barbecue is served without a sauce, but since rules are made to be broken, many Memphis BBQ Joints have sauces available, either on the side or by special order. This sauce captures the complexity of Memphis Barbecue in a rich sauce that has a mixture or sweet and vinegar with a hint of heat. A good Memphis Barbecue Sauce is thinner than most tomato based sauces
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Makes about 3 cups
Ingredients:
1 cup apple cider vinegar
1 cup ketchup
1/2 cup water
1/4 cup finely chopped onion
2 tablespoons minced garlic
2 tablespoons butter
2 tablespoons molasses
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon mild chili powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne (optional)
Preparation:
Melt butter in a saucepan over a medium heat. Add onion and garlic and saute until lightly browned. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 20 minutes. Allow to cool. Optionally you can puree this sauce to make a smoother barbecue sauce.
Big Daddy’s Carolina Style Barbecue Sauce
Big Daddy says, "This is Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes about 2 1/4 cups
Ingredients:
1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)
Preparation:
Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and
simmer for 10 more minutes.
Classic BBQ Rib Sauce
There is a flavor that is great BBQ Ribs. This sauce helps you get there, whether you smoked your ribs low and slow for hours, or baked them in the oven. This BBQ Rib Sauce has a touch of heat, a touch of smoke, and a lot of flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes about 2 1/2 cups
Ingredients:
2 cups ketchup
1/3 cup brown sugar
1/4 cup minced onion
2 tablespoons olive oil
2 tablespoons water
3 cloves garlic crushed
1 tablespoon apple cider vinegar
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoon liquid smoke
1 teaspoon dry mustard
1/2 teaspoon cayenne
fresh ground pepper to taste
Preparation:
Blend onion and water into a puree. Heat a medium sauce pan over a medium heat. Add olive oil. When oil is warm, pour in onion puree. Simmer until slightly browned. Add remaining ingredients. Mix thoroughly and simmer for about 20 minutes.
Turkey Necks And Dumpling Gravy
I came up with this recipe Turkey Necks and Dumpling Gravy....because sometime you don't want to get too full on dumplings < > just the taste of those season meaty turkey necks with a little flour season gravy.
When buying turkey necks they normally available in packs of 6 in the poultry section of your supermarket. The necks are usually cut into 2 (6-inch) sections but if they are packaged whole, cut them in half for easier handling.
Recipe
8 or 12 turkey necks
2 cups onions, sliced
1 cup diced
1/4 cup garlic, minced
and 1 cup green onion
salt and black pepper to taste cover and cook until green onions are tender
Then mix ¼ cup flour
1 cup chicken stock mix well add salt and pepper to taste.
Creamy Spinach & Sausage pasta
When the cheese is melted and gooey, sprinkle the sliced green onion on top. Enjoy!
Ingredients
- 6 oz. smoked sausage
- 1 Tbsp olive oil
- 1 medium onion
- 1 (14.5 oz.) can diced tomatoes w/chiles
- 2 cups chicken broth
- 8 oz. pasta
- 3 cups fresh spinach
- 1 cup (4 oz.) shredded monterrey jack
- 1 whole green onion
Instructions
- Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
- Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
- Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
- Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
- Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!
Step By Step Photos
I like to use these chicken sausage sparingly they have lots of favor, like past and vegetables. So, I only used half of this 13 oz. link and froze the rest. There was still plenty of meat in each serving!
Slice the sausage thinly (so you get more medallions and more in every bite), then cook in the skillet with olive oil over medium heat until browned. Drain off the excess fat after it has browned.
Dice the onion and add it to the skillet. Continue to saute.
Cook until the onion has softened. As you can see, the moisture from the onion has dissolved most of the browned bits off of the bottom of the skillet. That’s a good thing. If not all of it comes off, that’s okay because it will dissolve in after we add the liquids.
Add the can of diced tomatoes with chiles (this is the same as Rotel tomatoes). If you can’t find these in the grocery store, you can use regular diced tomatoes and a separate 4 oz. can of diced green chiles.
Also add the two cups of chicken broth. That is the chicken “base” that I use to make broth for recipes. It’s usually between $4-$5 for one of those little jars, which makes 32 cups and stays good in the refrigerator for a LONG time. It also comes in many different flavors (beef, mushroom, vegetable, low sodium, organic, etc.).
Once you’ve added the tomatoes and liquid, add the dry pasta.
Make sure the pasta is mostly under the liquid so that it will cook. Put a lid on top and let the skillet come up to a simmer. Once it reaches a simmer, turn the heat down to low and let it continue to simmer for about ten minutes, or until the pasta is tender. Stir it once or twice while it’s cooking to make sure the pasta doesn’t stick.
And then like magic it looks like this!
I bought this HUGE bag of spinach, which, believe it or not, was only 50 cents more than one of those small bags of salad spinach. It’s the exact same thing, just marketed as “spinach for cooking”. Psh. They can’t fool me.
Stir in one cup at a time until it is wilted. Let the skillet keep simmering away as you do this so that the liquid will thicken up a bit.
Sprinkle the shredded cheese over top, put the lid on the skillet, and let it melt. Monterrey jack cheese is especially creamy and helps make the whole dish creamy despite not having any cream in it. Mozzarella will not have this same effect.
When the cheese is melted and gooey, sprinkle the sliced green onion on top. Enjoy!
So creeeeaaaamy.
Meat Balls Come And Get Them
My mother always cook a big pot of meat balls.We ate as many as we wanted not with pasta; we ate them with creamy mashed potatoes.
It's seem like that homemade red thick tomato gravy just give those creamy mashed potatoes the best taste ever.
When the Meat Balls was gone from the pot, we did not care too much because we had the wonderful meat ball gravy to do some serious slopping with bread.
Here we Go!
Adding water and two teaspoon salt to a big pot filling almost full to the top and let boil.
In a bowl at 2 pound ground meat
3 Beaten EggsIt's seem like that homemade red thick tomato gravy just give those creamy mashed potatoes the best taste ever.
When the Meat Balls was gone from the pot, we did not care too much because we had the wonderful meat ball gravy to do some serious slopping with bread.
Here we Go!
Adding water and two teaspoon salt to a big pot filling almost full to the top and let boil.
In a bowl at 2 pound ground meat
Mixing all together
Rolling into a ball
Place them on a sheet pan
Butter Chicken
Many versions of the recipe exist come (with or without bones) is marinated overnight in a spice mixture and cook with a yogurt or cream. I love giving you a new recipe from another country and this recipe is from India and these spices will blow you away.Remember you can add curry to this dish... but just add a little.
These spices are the key ingredients for this butter chicken recipe
What is cardamom it is a common ingredient in Indian cooking. Cardamom has a strong unique taste with an strong aromatic fragrance. Black cardamom has is smokey flavor black and it is not bitter to taste it has wonderful peaceful aroma with a touch of coolness similar to mint.
Green cardamom is one of the most expensive spices by weight, but just a little is needed for flavor. It is best stored in pod form because once the seeds are open or ground they quickly lose their flavor.
Cardamon Bush
Cumin
Cumin Bush
Cumin Has Great Powers
Cayenne Pepper
Cayenne Pepper Bush
You can grow them in your gardening very easy
Recipe For Butter Chicken:
Placing everything in a large bowl Chicken breasts, garlic, all the spice and using the whole juicy of lime. covering the bowl place it in refrigerator for 3 hours.
After marinating the chicken, add chopped onion and 1 stick butter to a frying pan
Let chopped onions sweat to golden not burn
Adding 4 chicken breasts to the pan.
Cook the chicken for a 2 mins on both sizes
Pour in the 2 cups can tomato sauce and 1 1/2 cup can diced tomatoes cover for 30 mins
Pour in a pint half and half or 1 cup plain yogurt
Stir very well until mixed... cashew paste can also be added, and will make the gravy thicker
Turning chicken breast over and over until well coated, Serve with your favorite Rice
These spices are the key ingredients for this butter chicken recipe
Green cardamom is one of the most expensive spices by weight, but just a little is needed for flavor. It is best stored in pod form because once the seeds are open or ground they quickly lose their flavor.
Cardamon Bush
Cayenne Pepper
Recipe For Butter Chicken:
Chop up 2 cloves of garlic. salt and black pepper and cayenne pepper to taste,1 teaspoon each cardamom and cumin
Placing everything in a large bowl Chicken breasts, garlic, all the spice and using the whole juicy of lime. covering the bowl place it in refrigerator for 3 hours.
Let chopped onions sweat to golden not burn
Adding 4 chicken breasts to the pan.
Cook the chicken for a 2 mins on both sizes
Pour in the 2 cups can tomato sauce and 1 1/2 cup can diced tomatoes cover for 30 mins
Pour in a pint half and half or 1 cup plain yogurt
Stir very well until mixed... cashew paste can also be added, and will make the gravy thicker
Turning chicken breast over and over until well coated, Serve with your favorite Rice
Chicken Stew And Dumplings
Ohhhhh My! ! ! Chicken Stew For Dinner Tonight...Yummy Tender Dumplings. My Granny cook the best tasting dumpling both ways flat ones and fat ones.It did not matter which ones she will prepared we was ready to eat them up with that good old chicken and veggie gravy.
My Grandmother Like Using Chicken Thighs In Her Chicken Stew.She Stated The Chicken Thighs Are More Richer And Give A Better Broth.
Ingredients
2 1/2 pounds chicken thighs
6 cups water
1 1/2 teaspoon salt
Black pepper To taste
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 (10 ounce) package frozen peas
3 carrots, cut into 2-inch pieces
2 celery ribs, sliced
1 medium onion, cut into eighths
DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons margarine
3/4 cold water
1/4 cup minced fresh parsley
Direction
Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender.
Remove fat.
Remove chicken from broth; allow to cool. Debone chicken and cut into chunks
Return to broth. Add next ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender.
Cooking by covering and cook for15 mins on med heat
FAT DUMPLINGS
Combine flour, baking powder and salt in a bowl
Cut in butter until mixture
Resembles coarse crumbs.
Stir in water and parsley.
Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes.
Cover and cook for 5-10 minutes or until the dumplings are tender.
Easy Chicken Pot Pie Recipe
Now listen...chicken or turkey or ever beef pie is a treat when you do it homemade. with that creamy savory sauce over those veggies. and let's not for get the golden flaky crust... that's what made the pie...everyone!
Follow My Lead....To Get This Wonderful Savory Pie
2 1/2 cup shredded cooked chicken or turkey...set a side
2 cups each roasted carrots and potatoes set a side
In a pan 1 stick butter melted on med heat
Add onions and celery cook until medium done
Add 1 cup can green beans and 1 cup chicken broth and simmer 5 mins. add season and herbs of your choice at this point.
Add 1 cup mushroom and stir well
Add 2 cans cream chicken soup
mix with chicken broth until smooth
Add roasted carrots and potatoes
cream all together
Fold in chicken and blend together
Add pie crusts ....I like kroger ready made crust
Roll out and add a little flour... cut to fix cassarole dish bottom.
Cover with other crust by rolling out to fix top.... and egg wash and bake until golden brown and bubbly.
Creole Stuffed Bell Peppers
Creole stuffed bell peppers needless to say I don't make these nearly as often as I'd like to, simply because I absolutely adore stuffed bell peppers and I get carry away eating to many. Is that a good reason?
I Got This Recipe And I Just Love It .... @DeepSouthDish on Twitter
Ingredients
4 large sweet bell peppers, green, red or yellow ( I like Green ones ).
1/2 tablespoon of olive oil
2 tablespoons finely minced onion
1 pound of ground beef
2 links of Italian sausage
2 cloves of garlic
2 cups of creole tomato sauce (*see Cook's Notes below), divided
1 cup of cooked rice
salt and black pepper to taste
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/2 cup of water
1 can of Rotel tomatoes
1-2 tablespoons of fresh, dry bread crumbs
Thin slices of Velveeta cheese
Ingredients
Preheat oven to 350 degrees F. Cut the peppers lengthwise and scrape out seeds and ribs. Bring a large pot of water to boil and drop the pepper halves in allowing to parboil for only 5 minutes. Drain and set aside.
In a large skillet, saute the onion in olive oil until tender. Remove the sausage from the casing and add it and the ground beef to the skillet; cook until browned, breaking up into small pieces. Drain well if needed. Add the garlic and cook another minute. Add 1/2 cup of the tomato sauce, reserve the remaining sauce. Cook and stir 5 minutes or until sauce is heated through. Stir in rice, salt, pepper, and Cajun seasoning. Taste and adjust the seasoning as needed.
Pour 1/2 cup of water into the bottom of a 9 x 13 inch baking dish and place peppers in the dish. Scoop the beef and rice mixture evenly into each pepper half, topping each off until you use all of the filling.
Mix the Rotel tomatoes with the remaining tomato sauce, and spoon evenly over the tops of each pepper and sprinkle each with bread crumbs. Bake uncovered at 350 degrees F for 30 to 40 minutes, or until peppers are tender and filling is heated through. Remove, add cheese to top, and return to oven until cheese melts.
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