Chicken and Sausage Gumbo

Ingredients

1 lb. Andouille Sausage, cut into ¼” thick slices

4 Skinned Bone-in-Chicken Breasts

Vegetable Oil

¾ Cup All Purpose Flour

1 Medium Onion, chopped

½ Green Bell Pepper, chopped

2 Celery Ribs, sliced

2 Quarts Hot Water

3 Garlic Cloves, minced

2 Bay Leaves

1 Tbsp Worcestershire Sauce

2 tsp Creole Seasoning

½ tsp Dried Thyme

½ to 1 tsp Hot Sauce

4 Green Onions, sliced

Hot Cooked Rice

Garnish: Chopped Green Onions

 

Directions

Cook the sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned.  Drain on paper towels; reserve drippings in Dutch oven.  Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned.  Drain on paper towels; reserve drippings in Dutch oven.  Set chicken aside.

Add enough vegetable oil to drippings in the Dutch oven to measure ½ cup.  Add flour and cook over medium heat, stirring constantly, 20 to 24 minutes or until roux is chocolate colored.

Stir in onion, bell pepper, and celery, and cook, stirring often, 8 minutes or until tender.  Gradually add 2 quarts of hot water and bring mixture to a boil.  Add the chicken and the garlic along with the next 5 ingredients.  Reduce the heat to low and simmer stirring occasionally, 1 hour.  Remove chicken; cool.

Add sausage to the gumbo and cook another 30 minutes.  Stir in the sliced green onions; cook 30 more minutes.

Bone chicken and cut meat into strips.  Return the chicken to gumbo.  Simmer 5 minutes.  Remove and discard bay leaves.

Remove gumbo from heat.  Serve over hot cooked rice.

 

Stuffing with Apples and Cranberries

 

Ingredients
2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, cubed and toasted

Directions
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.

Seafood Gumbo

Ingredients

8 bay leaves
1 tablespoon thyme
2 tablespoons black pepper
2 tablespoons salt
1 tablespoon thyme
1 tablespoon allspice
2 tablespoons oregano
1 tablespoon basil
2 cups vegetable oil
4 cups flour
2 cups chopped onion
2 tablespoons Cajun seasoning
2 cups chopped celery
1 tablespoon granulated sugar
3 pounds frozen okra pieces
3 quarts clam juice
1 quart water
1/4 cup Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon Cajun seasoning
1 cup chopped celery
3 pounds shrimp
1 tablespoon chopped garlic
1 pound crab meat
1/3 cup chopped parsley
1 cup chopped onion
1/2 cup chopped scallions
1/3 cup gumbo file powder (gumbo file powder is the powdered leaves of the sassafras tree)

Directions

Combine bay leaves, thyme, black pepper, salt, allspice, oregano and basil. Set aside.
Heat oil until smoking. Add flour and cook until dark brown. Add chopped onion, Cajun spice, chopped celery, sugar and frozen okra pieces. Add to hot roux. Cook to sauté vegetables. Add clam juice, water, Worcestershire sauce, Tabasco sauce and Cajun seasoning to roux and sautéed vegetables. Bring to a boil.

Add remaining ingredients. Bring to a boil. Add gumbo file to finished gumbo. Serve over rice.

Oyster Stuffing

 

 

Ingredients
1 cup (2 sticks) of butter

1 medium onion, chopped

3 stalks of celery, chopped

1 tablespoon of chopped green bell pepper

6 cups of cooked, crumbled cornbread

6 cups of dry, toasted bread, crumbled (toasted white bread, leftover biscuits, or rolls)

1 teaspoon salt

1/2 teaspoon of Cajun seasoning optional

1/4 teaspoon of freshly cracked black pepper

1 teaspoon of sage

1/2 teaspoon of poultry seasoning

4 to 6 cups of turkey or chicken stock

5 eggs, beaten (or 3 raw, 2 boiled and chopped)

1 quart of oysters, liquid reserved

 

Directions
Preheat oven to 350 degrees F. Prepare a 9 x 13 inch pan with butter or non-stick spray.
Toast the bread in a toaster or in the oven. Remove and set aside to cool. Make a pan of cornbread, remove and set aside uncovered to cool completely. You want the breads to be very dry.
Melt the butter in a skillet over medium heat. Sauté the onion, celery and bell pepper. Add the salt, Cajun seasoning, pepper, Bell’s seasoning and poultry seasoning. Continue cooking and stirring for 2 minutes. Set aside to cool.
Crumble the cornbread into a large bowl. Add the bread and toss. Add the sautéed veggies, scraping out all of the butter; stir. Pour in 2 cups of the broth and toss. Taste and adjust seasoning.
Add the beaten eggs; stir. Using a pair of kitchen shears, roughly chop the oysters. Add the oysters, with their juices, to the cornbread mixture. This is where you fix the consistency. If you want a fluffy stuffing, you’ll use less stock. If you prefer a wetter stuffing, add additional broth as needed to reach desired consistency, taking care not to get too soupy! Lightly spoon into the casserole dish, but do not pack.
Transfer to the prepared baking dish and bake at 350 degrees F for 45 minutes. For a moister stuffing baked covered. For a drier stuffing with a crunchy top, bake uncovered.

ROSEMARY-PEPPER ROAST BEEF WITH BUTTER POTATOES

 

Ingredients

2 pounds new or other small potatoes

1/4 cup (1/2 stick) butter, melted

2 tablespoons black or mixed peppercorns

1 tablespoon kosher salt

1/4 cup fresh rosemary leaves

1/4 cup olive oil

4- to 5-pound top sirloin roast (also called top butt or spoon roast), trimmed and tied

1/2 cup white wine

1 tablespoon lemon juice

 

Directions

Heat the oven to 400 F.

In a 9-by-14-inch metal (stovetop-safe) roasting pan, combine the potatoes and melted butter. Toss to coat, then arrange in a single layer. Set aside.

In a mini food processor or blender, combine the peppercorns, salt and rosemary. Process until well chopped but not pureed. Transfer to a small bowl and stir in the olive oil. Slather the mixture thickly over the entire roast. Set the roast over the potatoes, then cover with foil and roast for 20 minutes. Remove the foil and continue roasting for another 45 minutes. Reduce the oven to 350 F and roast for another 45 minutes, or until the meat reaches 120 F at the center.

Use tongs to transfer the roast to a serving platter. Cover with foil, then with several kitchen towels to stay warm.

Set the roasting pan with the potatoes over 1 or 2 burners on medium heat on the stovetop. Add the wine and cook, stirring gently, until any browned bits from the bottom of the pan are released and the sauce thickens, about 3 minutes. Stir in the lemon juice. Slice the roast thinly, serve with the potatoes. Spoon the pan sauce over the potatoes.

 

ROASTED SALMON WITH LEMONS, PRUNES, AND OLIVES

 

Ingredients

For the salmon:

2-pound wild salmon or steelhead trout fillet

1 tablespoon olive oil

1 clove garlic, minced

2 tablespoons lemon juice

Kosher salt and ground black pepper

2 lemons, thinly sliced, seeds removed

For the topping:

3/4 cup prunes, pitted and halved

3/4 cup briny, green olives, pitted, lightly chopped or left whole, as desired

2 tablespoons capers

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh dill

Juice and zest of 1 lemon

1 tablespoon olive oil

Kosher salt and ground black pepper

 

Directions

Heat the oven to 450 F. Line a rimmed baking sheet with kitchen parchment.

Set the salmon on the prepared baking sheet.

In a small bowl, mix together the oil, garlic, lemon juice and a hefty pinch each of salt and pepper. Spread the seasoned oil over the fish, then arrange the lemon slices over it. Bake until cooked through, but the flesh is still a little translucent, about 10 minutes.

Meanwhile, set the prunes in a medium bowl. Pour 1/2 cup of boiling water over them and set aside to soften for several minutes.

In a second medium bowl, mix together the olives, capers, parsley, dill, lemon juice and zest, and the olive oil. Drain the prunes, then add those. Mix well, then season with salt and pepper. As soon as the salmon comes out of the oven, carefully transfer it to a serving platter and spoon the prune mixture over it.

 

DARK CHOCOLATE BERRY BASKETS

 

Ingredients

1 cup dark chocolate chips

1 teaspoon coconut oil

2 tablespoons finely chopped toasted almonds

Kosher salt

1 tablespoon balsamic vinegar (white, if you have it)

1 tablespoon packed brown sugar

Ground black pepper

2 cups halved or quartered fresh strawberries (or other berries or orange segments, membranes and seeds removed)

2 tablespoons chopped fresh mint

 

Directions

In a large glass or other microwave-safe bowl, combine the chocolate and coconut oil. Microwave on 50 % power, stopping to stir every 30 seconds, until melted and smooth, about 3 minutes.

Spread a few spoons of the melted chocolate into a silicone cupcake liner, using the back of the spoon to spread the chocolate up the side of the liner so it is evenly and thickly coated. Sprinkle the wet chocolate with a teaspoon of almonds and a tiny pinch of kosher salt. Repeat with 7 more liners. Chill the chocolate until firm, at least 30 minutes.

Meanwhile, in a medium bowl, mix together the vinegar, brown sugar and a pinch of pepper. Add the strawberries and toss to coat. Let sit to allow flavors to sit for at least 15 minutes. Immediately before serving, stir the mint into the strawberries, remove the chocolate baskets from the molds and spoon in the berries.

 

ROASTED BEET AND CITRUS SALAD

 

Ingredients

4 medium beets (preferably multiple colors)

2 cups grapefruit and orange segments

2 tablespoons brown sugar

3 tablespoons olive oil

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

Kosher salt and ground black pepper

5 ounces baby kale or arugula

1/2 cup toasted chopped pecans

1/4 cup toasted flake coconut (preferably unsweetened)

 

Directions

Heat the oven to 350 F.

Wrap each beet in foil and set on a rimmed baking sheet. Roast for 50 to 60 minutes, or until tender when pierced with a paring knife. Set aside to cool for 15 minutes.

While the beets cool, increase the oven to broil. Arrange the citrus segments in a single layer on a rimmed baking sheet, then sprinkle with the brown sugar. Broil for 3 minutes, turning halfway through for even browning.

In a large bowl, whisk together the oil, vinegar and mustard. Season with salt and pepper as desired. Toss the greens in the dressing, then arrange on a serving platter.

Carefully peel the roasted beets then slice into small wedges. Arrange the roasted beets and the broiled citrus wedges over the greens. Sprinkle with the pecans and toasted coconut.

 

SKILLET-GLAZED SPICY SWEET POTATOES

Ingredients

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne

Kosher salt

1 1/2 pounds sweet potatoes, peeled, halved or quartered lengthwise, and sliced crosswise 1/3 inch thick

2 tablespoons butter, cut into pieces

1 tablespoon brown sugar

2 teaspoons lemon juice

Directions

In a 12-inch skillet over medium-high, whisk together 1 1/2 cups water, the cumin, paprika, cayenne and about 1 teaspoon of salt. Add the potatoes, then cover the skillet and bring the liquid to a boil. When it boils, reduce the heat to a simmer and cook the potatoes, covered, for 3 to 5 minutes. Remove the lid and prick the potatoes with a paring knife. If they are almost tender, remove the lid and increase the temperature so that the liquid boils. If they are not almost tender, cover the potatoes and cook, covered, for another minute or so, then remove the lid.

Boil the liquid until it only comes up the side of the skillet about 1/4 inch. Add the butter, brown sugar and lemon juice, then simmer, stirring gently, until the liquid is reduced to a glaze. Season with salt and serve immediately.

 

Date Bar Cookies

 

Ingredients

For the filling

3 cups coarsely chopped dates

1/4 cup granulated sugar

1 1/2 cups water

For the crust and topping

1 cup firmly packed brown sugar

1 3/4 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups old-fashioned rolled oats

3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes
Directions

Preheat oven to 400 degrees F. In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook stirring constantly, until thickened, about 15 minutes. Cool completely.

In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size. Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly.

Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.