Salsa Chicken

August 11, 2012 By jbcoobtg

Ingredients:

Servings: 4
4 boneless skinless chicken breast halves 4 -5 teaspoons taco seasoning mix 1 cup salsa 1 -1 1/2 cup shredded cheddar cheese 2 tablespoons sour cream (optional)

Directions:

1 Preheat oven to 375 degrees F (190 degrees C). 2 Place chicken breasts in a lightly greased 9×13 inch baking dish. 3 Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. 4 Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. 5 Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. 6 Top with sour cream if desired, and serve.

Filed Under: Free Recipes 2

Crock Pot Cream Cheese Chicken

August 11, 2012 By jbcoobtg

Ingredients:
Servings: 6

3 lbs chicken pieces 1 (2/3 ounce) package Italian salad dressing mix 4 tablespoons melted butter (divided) 1 small onion, chopped 1 garlic clove, chopped 1 (10 1/2 ounce) can cream of chicken soup 8 ounces cream cheese 1/2 cup chicken broth

Directions: 
1 Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter. 2 Cook on low for 4-6 hours. 3 Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. 4 Add this mixture to crock pot and cook on low for an additional hour.

Cheezee Fries With Tomato Wrap

September 16, 2012 By jbcoobtg

Cheezee Fries With Tomato Wrap
4 wraps serving.

French Fries or Home Fries
One Tomato without seeds
Shredded Cheddar Cheese
4 eggs for making wrap

To make wrap break eggs in to bowl and beat eggs until total scramble. Heat up non stick pan then pour in scrambled eggs approx 1 egg, flip over the egg until both side are fully cooked.
Repeat this four time because we have four eggs.

Put Fries, Tomato, and Shredded Cheddar Cheese on the egg wrap then wrap it up and use a tooth pick to hold. Place all the wraps in microwave oven and heat up to 2 to 2 1/2 mins until cheese are melted. Enjoy your breakfast.

Filed Under: Free Recipes 3

Buffalo Chicken Bites

September 9, 2012 By jbcoobtg

Buffalo Chicken Bites

1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank’s brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar
1 cup warm milk ( I used 2%)
2 1/2 cups of flour

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside.

In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.

Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that’s been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

Filed Under: Free Recipes 3

Garlicky Baked Fries

September 8, 2012 By jbcoobtg

Garlic Fries

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

Preheat oven to 225°C/440° F.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

Serve with ketchup, mayo or sour cream.

Filed Under: Free Recipes 3

Chicken Lettuce Wraps

September 3, 2012 By jbcoobtg

Ingredients:
Servings: 2-3
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar 1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions:
1 Make the special sauce by dissolving the sugar in water in a small bowl.
2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3 Mix well and refrigerate this sauce until you’re ready to serve.
4 Combine the hot water with the hot mustard and set this aside as well.
5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6 Bring oil to high heat in a wok or large frying pan.
7 Saute chicken breasts for 4 to 5 minutes per side or done.
8 Remove chicken from the pan and cool.
9 Keep oil in the pan, keep hot.
10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12 When chicken is cool, mince it as the mushrooms and water chestnuts are. 13 With the pan still on high heat, add another Tbsp of vegetable oil.
14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Filed Under: Free Recipes 3

Crock Pot Roast

August 23, 2012 By jbcoobtg

Crock Pot Roast

Ingredients: 
Servings: 8
(4 -5 lb) beef roast,
any kind 1 (1 1/4 ounce) package brown gravy mix,
dry 1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix,
dry 1/2 cup water

Directions:
1 Place beef roast in crock pot.
2 Mix the dried mixes together in a bowl and sprinkle over the roast. 3 Pour the water around the roast.
4 Cook on low for 7-9 hours.

Prep Time: 5 mins
Cook Time: 9 hrs

Filed Under: Free Recipes 3

Asiatics Flavor Burgers

July 22, 2012 By jbcoobtg

We lightened these burgers by cutting back on the meat and adding some texture with bulgur. Great Asian flavors in the burger, a quick picking of cucumbers and onions and a spicy yogurt sauce tie everything together.

Ingredients
1/4 cup bulgur wheat
1/2 cup boiling water
1/4 cup rice wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup
1/4 small red onion, thinly sliced
1/4 cup plain low-fat yogurt
1 teaspoon chili garlic sauce
12 ounces lean ground turkey
2 tablespoons oyster sauce
2 chopped scallions
1 teaspoon grated ginger
1 clove grated garlic
2 tablespoons chopped cilantro, plus 1/4 cup whole leaves
2 teaspoons extra virgin olive oil
4 whole wheat hamburger rolls
Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.

Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.

In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.

Drain the bulgur and put into a large bowl. Add the turkey, oyster sauce, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.

Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.

Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.

Filed Under: Free Recipes 3

Grill Salmon With Avacado Sauce

July 1, 2012 By jbcoobtg

Ingredients

2 lbs Filet Salmon (center part)
1/2 teaspoon salt
Dash of garlic power
Dash of white pepper
Dash of ginger power
1 teaspoon Italian herbs
1/2 teaspoon sugar/splenda for sweet balance
2 cups of Plain bread crumbs
1 whole avacado
1 teaspoon olive
1 tbs veg oil
2 sq curds of un-sweeten butter
1 tbs mayo

Directions

Cut salmon into 4 slices and pan fried them with veg oil for just 1/2 mins each side to seal up the flavor of the salmon.
Use Plain bread crumbs to cover up all the sides of the salmon the put the in a foil and BBQ them in gill for about 15 mins or when crumbs are turn golden color.

The next step
Cut up avacado into small pcs and put all ingredients with avacado into food processor. Process avacado and ingredients until everything is finely done.

When fish is done place the sauce on the salmon and garnish with any side dish of your wishes.

Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri

August 25, 2012 By jbcoobtg

Ingredients
For the chicken:
3 mangoes, peeled, pitted and chopped
1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all
3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can
3 tablespoons rice vinegar (not seasoned)
4 cloves garlic
3 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil, plus more for the grill
Kosher salt and freshly cracked pepper
12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5 pounds)
For the chimichurri:
1 1/2 cups fresh cilantro leaves
1/2 cup fresh flat-leaf parsley leaves
2 scallions, white parts only, roughly chopped
3 cloves garlic, minced
1 cup grapeseed oil
1 teaspoon agave syrup
1/4 cup fresh lime juice
Kosher salt and freshly cracked pepper

Directions
Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste.

Toss the chicken with half of the mango mixture in a resealable plastic bag and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture in a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Season with salt. Set some of the simmered mango sauce aside for serving and use the rest for basting.

Preheat a grill to medium and brush with canola oil. Remove the chicken from the marinade, brushing off the excess marinade so it doesn’t burn, and put on the grill. Grill the chicken, turning, until cooked through, about 30 minutes, basting with the simmered mango sauce during the last 5 minutes.

Meanwhile, make the chimichurri: Combine the cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, and salt and pepper to taste in a food processor and pulse to roughly chop. Continue processing until the sauce is finely chopped but not smooth (it shouldn’t be a puree). Set aside at least 15 minutes before serving.

Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce.

Filed Under: Free South East Asia Recipes

Chinese Barbecued Chicken Lettuce Wraps

August 11, 2012 By jbcoobtg

Ingredients
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange — platter garnish
Directions
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuceleaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Filed Under: Free South East Asia Recipes

Paradise Asian Salad

August 4, 2012 By jbcoobtg

Serves 4

Ingredients

16 Jumbo shrimp, peeled and deveined
1/2 head of Boston red leaf lettuce
2 Avocados
2 mangoes
1 lemon, juiced
1 cucumber, seeded
1 orange, sectioned
1/4 cup Macadamia nuts, toasted
1/4 cup red wine vinegar
1/2 cup E.V.O.O
1/2 tsp brown sugar
Pinch of coriander
Salt and pepper to taste

Directions

Boil shrimp in salted water for 3 to 4 minutes. Drain and cool under running water, set aside. On 4 dishes, place 2 leaves of lettuce per dish and set in refrigerator to chill.

Skin and slice avocados and place in lemon juice. Add sliced seeded cucumber.orange sections and 1 1/2 sliced mangoes. Add salt and pepper to taste. Set aside.

In blender, add remaining 1/2 mango, vinegar, coriander, brown sugar, salt and pepper to taste. Blend until liquefy and add E.V.O.O and have a quick blend. Take dressing and toss with avocados, cucumbers, mangoes and oranges.Serve over Boston leaf lettuce topped with boiled shrimp and toasted nuts. Enjoy!

Filed Under: Free South East Asia Recipes

Japanese’s Chicken Drumsticks

July 8, 2012 By jbcoobtg

Ingredients:

Servings: 4

8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed

Directions:

Place all the ingredients in a saucepan over a high heat.

Bring to the boil, then reduce to a simmer for about 20 minutes.

Remove any scum that rises to the surface.

Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.

Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.

NOTE It’s a glaze rather than a sauce, so there’s not a whole lot of it.

Filed Under: Free South East Asia Recipes

Bangkok Chicken Curry

April 24, 2012 By jbcoobtg

Ingredients:

Servings: 4

3 CHICKEN breasts (boneless & skinless), patted dry and thinly sliced
1 cup brown rice , uncooked
2 garlic cloves , minced
2 red bell peppers , cut into strips
1 green bell pepper , cut into strips
2 medium onions , sliced
1/4 cup fresh basil , packed (stacked and thinly sliced into strips)
2 -4 ounces curry paste (does not have to be exact)
1 teaspoon fish sauce
8 ounces bamboo shoots , drained and rinsed
1 (13 1/2 ounce) can light coconut milk
2 tablespoons canola oil
5 dried chilies
1 tablespoon sriracha sauce (optional)
2 teaspoons salt
1 teaspoon cracked black pepper
Directions:

1. Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 40 minutes, or until rice is tender, then drain.

2. While rice is boiling, begin cleaning and prepping the vegetables and other ingredients. When cooking with a wok, it’s important to have everything right next to the wok and ready to go because of the high cooking temps. You’ll need to be prepared to be stirring constantly.

3. When rice has been drained and plated, heat the wok on high until it starts to smoke slightly. Then add oil and dried chilis. Add CHICKEN and cook stirring constantly until it’s cooked on the outside. Add curry paste and stir, allowing the curry paste melt in the hot wok. After it’s been mixed thoroughly with the CHICKEN add garlic, sriracha, and fish sauce. Continue stirring constantly and add bell peppers; cook for 1 minute then add onion and cook until fork tender, but still slightly crisp. Stir in bamboo shoots, salt and pepper. Stir in coconut milk and bring to a boil. Turn off heat, add fresh basil and serve over cooked brown rice.

Bourbon Chicken and Spaghetti Pie

Bourbon Chicken

May 31, 2012 By jbcoobtg

Ingredients:

Servings: 4

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions:

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes.

Serve over hot rice and ENJOY.

Filed Under: Free Recipes 3

Spaghetti Pie

May 23, 2012 By jbcoobtg

Ingredients:

Servings:8-12

1 lb spaghetti, cooked

4 cups of your own homemade spaghetti sauce or 1 (32 ounce) jar of your favorite spaghetti sauce

1 lb ground beef

1 large onion, diced (add only if you are using a jar or can of spaghetti sauce)

1 teaspoon italian seasoning (add only if you are using a jar or can of spaghetti sauce)

1/2 teaspoon basil (add only if you are using a jar or can of spaghetti sauce)

salt and pepper, to taste

4 eggs

1/2 cup parmesan cheese

16 ounces ricotta cheese

some parsley

mozzarella cheese, to sprinkle on top of each pie

Directions:

2(9-inch) deep dish pie pans.

Preheat oven to 350.

Boil spaghetti according to pkg directions. Drain, and set aside.

Brown the meat, and IF you are using canned or jarred spaghetti sauce, add onion, Italian seasoning, and basil to the beef mixture.

If you are using your own homemade sauce, it will already have enough spices in it to your taste.

Add salt and pepper, to taste. Set aside.

Beat 2 eggs, and mix in with spaghetti.

Add Parmesan cheese, and mix well. Set aside.

Spray pie pans with non-stick cooking spray.

Layer each pie pan, making a well in the middle, with a thin layer of spaghetti on the bottom, and bringing spaghetti up the sides to make a pie crust.

You may, or may not have spaghetti left over, depending on how big your pie plates are. Set aside.

Beat 2 eggs, add Ricotta and parsley. Mix well.

Layer a layer of spaghetti, a layer of ricotta, a layer of meat, and a layer of sauce.

Cover with Mozzarella cheese.

Bake for 25-30 mins., or until cheese is bubbly, and all is nice and hot.

Serve with garlic bread or sticks, and a salad, and you have a delicious meal!

Roman-style Chicken

March 6, 2012 By jbcoobtg (Edit)

Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SERVES 6;

“Kimchee”

January 22, 2012 By jbcoobtg (Edit)

Ingredients
1 head Napa cabbage, finely shredded
4 green onions, thinly sliced
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup red chili flakes, plus more to taste
1 tablespoon sugar
1/4 cup vegetable oil
Salt and freshly ground pepper
Directions
Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.

White-Bean Chili

White-Bean Chili

March 14, 2012 By jbcoobtg (Edit)

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
3/4 cup diced onion
1 pound skinless, boneless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground white pepper
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1 pound collard greens, stemmed and roughly chopped (about 5 cups)
1 1/2 cups chopped green chiles (fresh or canned)
1 quart low-sodium chicken broth
2 15-ounce cans navy beans, drained and rinsed
1/2 bunch fresh cilantro, chopped
Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
Directions
In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.

Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.

Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.

Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.

Oxtail Soup Caribbean Style

February 5, 2012 By jbcoobtg (Edit)

To serve “boneless” oxtail soup, just remove the oxtails from the finished soup with a slotted spoon, remove the morsels of meat, and return them to the pot.

INGREDIENTS
SERVES 6

2 pounds oxtails
1 medium onion, diced
2 carrots, diced
2 leeks, sliced
1 celery rib, diced
3 garlic cloves, minced
8 ounces mushrooms, sliced
1 large russet potato, peeled and diced
8 cups beef broth
2 bay leaves
1 tea-spoon red chilly powder (1/2 tea-spoon if wanted not too hot)
¼ cup red wine
¼ cup minced fresh parsley
Salt and pepper to taste
Place oxtails in a single layer in a roasting pan; roast in 400°F oven 40 minutes, turning occasionally.

Remove from oven; place on a platter. Drain fat from roasting pan; set aside. Pour 1 cup of water in pan; stir to deglaze.

In a heavy soup pot, combine 2 tablespoons of fat from roasted oxtails, onion, carrots, leeks, celery, garlic, and mushrooms. Sauté 5 minutes over high heat.

Add potato, broth, and water from roasting pan; bring to a boil.

Add bay leaves and wine; reduce heat to medium. Add oxtails; simmer 2 hours.

Add parsley, salt, and pepper; remove from heat. Let stand a few minutes before serving.

Oxtail Tales

Oxtail dishes first appeared on peasant tables, in an attempt to use all parts of a slaughtered animal. Today, oxtail soups and stews are found on gourmet menus as well as in homey kitchens. Most oxtails are actually harvested from beef cattle of both sexes. These boney, muscled cuts of meat are extremely gelatinous and make a rich broth. Long, slow cooking is needed to tenderize the meat. Oxtails are a favorite Caribbean treat and oxtail broth is a U.K. staple.

Filed Under: Free Recipes 2

Oxtail Soup Recipe

February 5, 2012 By jbcoobtg (Edit)

Oxtails are beef, and they make the most delicious soup. Here it is made with onions, carrots, celery, thyme, and wine. It does take a long simmering time, but requires little work. The result is well worth it.

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 45 minutes

Ingredients:

2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 Tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 Tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)
Preparation:

Dredge oxtails in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling.

Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.

Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.

Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port wine.

Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

Yield: 6 servings

Pork Chops With Apples and Garlic Smashed Potatoes

March 13, 2012 By jbcoobtg (Edit)

Ingredients
1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk
Directions
Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.

Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.

Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.