10 oz. box frozen spinach or bag fresh spinach, chopped 8 eggs 4 cups shredded cheddar cheese 1/2 tsp salt 1/2 tsp dill weed 1/2 tsp curry powder 2 cups half and half 1 1/2 Tbs chives 1 1/2 Tbs dried minced onion Directions Preheat oven to 375° F. Dry the spinach well if using frozen by rolling in paper towel and squeezing, then repeating if necessary. Combine all of the ingredients in a blender and blend well. Pour into an 11 x 17″ greased jelly roll pan. Bake at 375° F for 25-30 minutes, until set and browned. Let cool a few minutes before slicing and serving.
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Potato and Beet Greens Frittata
2 cups finely chopped red potatoes (about 1 pound) 1 cup chopped beet greens 1/3 cup fat-free milk 2 tablespoons grated fresh Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper 4 large eggs 3 large egg whites 1 teaspoon butter Cooking spray 1/3 cup (about 1 1/2 ounces) shredded part-skim mozzarella cheese 4 beet green leaves, optional Directions Preheat broiler. Place potatoes in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 8 minutes. Add chopped beet greens; cook 2 minutes or until tender. Drain. Combine milk and the next 5 ingredient (milk through egg whites) in a large bowl, and stir…
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Spinach and Potato Frittata
1 1/2 cup diced peeled baking potato (about 6 ounces) 6 large egg whites 3 large eggs 1/4 cup diced Canadian bacon (about 2 slices) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry cooking spray 1/2 cup chopped onion 2 Tbs shredded reduced fat sharp cheddar cheese Directions Preheat oven to 400° F Cook the potato in boiling water 5 minutes or until tender; drain. Combine egg whites and eggs in a large bowl, stirring with a whisk. Stir in potato, Canadian bacon, salt, pepper, and spinach. Coat a 9-inch cast-iron skillet with cooking spray; place over medium…
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Egg White Fritatta
3 Tbs olive oil 1 red onion, thinly sliced 2 medium zucchini, thinly sliced 4 shiitake mushrooms, finely chopped 1 tablespoon chopped fresh thyme salt and pepper, to taste 1/2 cup white wine 1 1/2 cups (about 10) egg whites 1/2 cup grated cheddar cheese 2 Tbs freshly grated Parmesan cheese Directions In a 10-inch nonstick skillet with a heatproof handle, heat 1 tablespoon of the oil. When it is hot, add the onion, zucchini, mushrooms, and thyme. Sprinkle with salt and pepper and cook over medium-low heat, stirring often, for 30 minutes. Set the oven at 375° F. Add the white wine and bring to a boil. Turn the…
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Onion Tart
Tart Dough 1/2 cup (1 stick) butter 1 1/2 cups flour Pinch of salt 1 egg, lightly beaten 1/4 cup sour cream Extra flour (for rolling) 10-inch French tart pan with removable base Filling 4 strips bacon 1 Tbs butter 2 large onions, chopped salt and pepper 4 Tbs chopped fresh thyme Directions for Dough Cut up the butter In a food processor fitted with a steel blade, work the flour and salt in an on-off motion just to sift it. In a bowl, beat together the egg and sour cream. Add the butter to the flour and work the mixture again in on-off motions until it forms crumbs. Add…
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Basic Quiche
10-inch unbaked pie shell 1 cup grated Swiss cheese 1 Tbs flour 1/4 tsp salt Pepper to taste Pinch of nutmeg 6 eggs 1 pint light cream 1/4 cup Parmesan cheese Directions Sprinkle Swiss cheese in bottom of pie shell. Sift dry ingredients together. Beat together eggs and light cream. Add dry ingredient mix to egg mixture. Beat until mixed but not frothy. Pour custard over cheese in pie shell. Bake at 450° F for 10 minutes. Reduce heat to 325° F and bake 25 minutes longer. Remove from oven and sprinkle with Parmesan cheese. Return to oven for 10 minutes or until a knife inserted in custard comes out…
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Fajitas Marinated with Lime Juice and Cilantro
1 1/2 lbs beef skirt, flank or round steak 1 cup beef broth or stock 2 Tbs freshly squeezed lime juice 3 Tbs Worcestershire sauce 1 clove minced garlic 1 Tbs Brown sugar 1 Tbs Chopped fresh cilantro 1 cup thinly sliced onion 1 cup thinly sliced yellow peppers cooking oil tortillas Directions Trim fat and outer membrane (if present) from beef. Cut into 6″ lengths. Slice meat across the grain into long, thin strips. Place in a wide bowl. Combine broth, lime juice, Worcestershire sauce, garlic, sugar and cilantro Pour mixture into bowl with meat. Marinate two hours. Drain well before cooking. Wrap tortillas in aluminum foil. Place in…
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Japanese Restaurant Teriyaki Sauce
1 /4 cup soy sauce 1 cup water 5 Tbs packed brown sugar 2 Tbs cornstarch 1/4 cup cold water 1/2 tsp ground ginger (optional) 1/4 tsp garlic powder (optional) 1 -2 Tbs honey (optional) Directions Mix all but cornstarch and 1/4 cup water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken it 🙂
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Japanese Restaurant Ginger Dressing
1/4 cup minced onion 2+ Tbs minced celery 2+ Tbs shredded carrot 2 tablespoons minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons ketchup 1/3 cup peanut oil 4 teaspoons soy sauce 1/6 cup rice wine vinegar 2 teaspoons white sugar 2 tablespoons water 2 teaspoons lemon juice Directions Combine all ingredients in a blender. Blend on high speed for about 30 seconds or well-pureed. Use promptly or store refrigerated in a sealed container or bottle.
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Fried Rice
4 cups cooked rice rice (fresh or leftover) 2 eggs, scrambled, cooked and chopped 1-2 Tbs canola oil 2 cups shrimp or thinly sliced pork or chicken, raw or leftover cooked 1 cup thinly sliced mushrooms 1 white onion, thinly sliced 3-4 Tbs oyster sauce or sweet soy sauce 1/2 tsp minced garlic 1/2 tsp powdered ginger, optional 1/2 tsp freshly ground black pepper (or 1/4 tsp white pepper) 1/4 – 1/2 tsp crushed red pepper 3 green onions, green and white parts sliced on the angle 1/2 cup diced fresh pineapple (optional) 1/2 cup roasted cashews (optional) Directions Heat a large pan or wok over high heat with the…
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Thai Basil Chicken
1 medium bok choy, sliced 1-inch wide, whites and greens separated 1 onion, sliced 1 red bell pepper, sliced 12 ounces boneless skinless chicken breast halves, sliced 1/4-inch thick 1 tsp chopped garlic 1/2 tsp red pepper flakes 1/4 cup shredded basil peanut oil, for stir-frying Sauce 1 2 Tbs fish sauce 2 tsp sugar 2 Tbs soy sauce Sauce 2 2 Tbs oyster sauce 4 Tbs water 1 tsp chili paste Sauce 3 1 tsp cornstarch 2 Tbs water Directions Heat oil in wok. Stir-fry onions, peppers, and white part of bok choy until crisp tender. Remove and keep warm. Add oil to wok if needed and stir-fry chicken,…
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Indian Vegetable Curry
2 cups brown rice 1 1/2 Tbs butter 1 Tbs garlic, minced 1/2 cup diced onion 2 15 oz. cans garbanzo beans 4 tsp curry powder 1 1/2 cups yellow squash, sliced into half moons 2 cups zucchini, sliced into half moons 1/4 tsp salt 4 tsp lime juice 2 tsp fresh cilantro Directions Cook rice according to package Melt butter in a large pot on medium heat Add garlic and onion, and cook until translucent Add drained and rinsed garbanzo beans and half of the curry Cook for 5 to 6 minutes, stirring frequently, then add vegetable broth and increase heat to bring to a low simmer Cover and…
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Chicken Ramen Bowl
6 cups chicken broth 1/2 cup low-sodium soy sauce 1-inch piece of ginger, grated 1/2 Tbs Szechuan paste 1/2 cup chopped green onion 2 cups spinach 2 tsp minced garlic 3 oz shredded carrots 10 oz Japanese whole wheat noodles 2 1/2 lb boneless, skinless chicken thighs, cut into strips 1 Tbs toasted sesame oil Directions Whisk together broth, soy sauce, ginger, Szechuan paste and garlic Add chicken, broth mixture, green onion, spinach and carrots to a large saucepan over medium-high heat Cover and allow mixture to cook for 15 to 20 minutes, or until chicken reaches an internal temperature of 165° F Cook Japanese noodles according to directions on…
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Braised Short Ribs
8 whole beef short ribs kosher salt and pepper to taste 1/4 cup all-purpose flour 6 pieces pancetta, diced 2 Tbs olive oil 1 whole medium onion, diced 3 whole carrots, peeled and diced 2 whole shallots, peeled and finely minced 2 cups red or white wine 2 cups beef or chicken broth (enough to almost cover ribs) 2 sprigs thyme 2 sprigs rosemary Instructions Salt and pepper ribs, then dredge in flour. Set aside. In a large dutch oven, cook pancetta over medium heat until completely crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease. Add olive oil to pan with the pancetta…
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Old Spaghetti Factory Meatballs
1/3 cup very finely chopped onion 1 Tbs very finely minced garlic 3 Tbs finely chopped parsley 1 cup fresh bread crumbs 1 egg 1/2 cup cold water 2 Tbs olive oil 1 1/2. tsp salt 1/4 tsp freshly ground pepper 1/4 tsp ground nutmeg 2 1/2 pounds lean ground chuck 30 ounces tomato sauce Directions Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds. Break the egg into a 3 quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining with…
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Braised Beef Tips
2 Tbs olive oil 2 pounds beef sirloin tips cut into 1 inch cubes 2 cups beef broth 1/3 cup cranberry juice 2 Tbs soy sauce 2 cloves of minced garlic 1/4 tsp onion powder 1 small bay leaf Thickener 2 Tbs cornstarch 1/4 cup water Directions Brown meat in oil on all sides Drain fat Add remaining ingredients and heat to boiling Reduce heat, cover and simmer for 30 to 60 minutes or until meat is tender Shortly before serving blend cornstarch and water; stir gradually into meat mixture Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Serve over rice or noodles
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Grilled Sesame Chicken
4 chicken breast halves 2-3 Tbs sesame seeds Marinade 1/4 cup soy sauce 1/4 cup sesame oil 1 Tbs lemon zest (zest of 1 lemon) 2 Tbs lemon juice (juice of 1 lemon) 2 cloves garlic, minced 1-2 tsp tarragon Vinaigrette 2 Tbs red wine vinegar 2 Tbs soy sauce 3 Tbs sesame oil 1 Tbs grated fresh ginger 2 Tbs sugar 1/4 tsp freshly ground black pepper Directions Trim fat from chicken. Place in a baking dish or a large ziplock bag. Whisk together ingredients for marinade and mix with chicken in bag. Let sit in the refrigerator, turning occasionally, for 12-18 hours. Remove the chicken from the marinade…
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Island Style Grilled Turkey Tenderloin
4 pounds turkey breast tenderloins 3 Tbs peach jam 2 large green onions, green and white part minced 4 tsp minced garlic, about 2 large cloves 1 tsp hot pepper sauce 1/2 tsp of dried mint, crushed 1/4 tsp dried chipotle powder 1/2 tsp salt 1 Tbs of rum 2 Tbs lime juice 1 tsp lime zest 1 tsp soy sauce Directions Spray unheated grill rack with nonstick cooking spray. Place jam, green onions, garlic, hot pepper sauce, chipotle pepper, salt, rum, lime juice, lime zest and soy sauce in a blender and puree. Coat the tenderloins with the puree and marinate in the refrigerator for four hours. Place tenderloins…
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Grilled Skirt Steak Fajitas
1/2 cup soy sauce 1/2 cup lime juice from 6 to 8 limes 1/2 cup canola oil 1/4 cup packed brown sugar 2 tsp ground cumin seed 2 tsp freshly ground black pepper 1 Tbs chili powder 3 medium cloves garlic, finely minced (about 1 Tbs) 2 pounds trimmed skirt steak cut crosswise into 5- to 6-inch pieces 1 each large red, green and yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips 1 white or yellow onion, cut into 1/2-inch slices 12 to 16 fresh flour or corn tortillas, heated guacamole, pico de gallo, sour cream, shredded cheese and salsa, for serving Directions Combine soy sauce, lime juice,…
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Grilled Asian Chicken
1/4 cup soy sauce 4 tsp sesame oil 2 Tbs honey 3 slices fresh ginger root 2 cloves garlic, crushed 4 skinless, boneless chicken breast halves Directions In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling. Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes. Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside…
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Simple Cole Slaw (Whole30)
1 9-ounce bag cole slaw mix (shredded green cabbage, carrots and red cabbage) 1/2 cup Whole30-compliant mayo (such as Primal Kitchen) 3 Tbs apple cider vinegar 1/4 tsp garlic powder salt and pepper to taste Directions Combine all ingredients and stir well. Allow to rest for at least 10 minutes before serving. Refrigerate if preparing cole slaw in advance.
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Slow Cooker BBQ Beef (Whole30)
2 3/4 – 3 lb. boneless beef chuck roast 1 large yellow onion, thinly sliced 1 6-oz. can tomato paste 2 Tbsp. Dijon mustard 1 1/2 Tbs apple cider vinegar 1/2 cup water 2 tsp garlic powder 1 1/2 tsp oregano, dried 2 tsp chili powder 2 tsp smoked paprika 1 tsp sea salt 1/2 tsp black pepper Directions Slice onions and place on the bottom of the slow cooker. Cut beef roast into 3 chunks, about 1 lb. each. If searing meat before placing in the slow cooker, heat 1 Tbs oil of choice in a Dutch oven or other large pan over medium-high heat. When oil is hot,…
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Slow Cooker Beef Tacos
1 pound flank steak, fat trimmed 1 1/4 cup beef broth 1 tsp chili powder 1/2 tsp cumin 1/4 tsp dried oregano 1/4 tsp kosher salt 1 can black beans, rinsed tortillas optional add-ins: 1 cup diced tomatoes or 1 can green chilies Directions Add beef broth, chili powder, cumin, oregano, and salt to a slow cooker and stir to combine. Place the flank steak in the slow cooker and cover with the lid. Cook on high for 4 hours or on low for 8 hours. After the steak has finished cooking and is falling apart, transfer it to a cutting board. Shred the meat with a fork. Optional: Pour…
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Complicated Copycat Chipotle Barbacoa
3-4 pound chuck roast, fat trimmed 2 tsp kosher salt, divided 2 Tbs extra virgin olive oil 2 bay leaves Sauce 1/4 cup apple cider vinegar 6 cloves garlic 4 tsp ground cumin 1 Tbs dried oregano 1 tsp ground black pepper 1/8 tsp ground clove 4 chipotle peppers (from a can, packed in adobo sauce) 1 tablespoon adobo sauce (from the chipotle pepper can) 1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base) 1/4 cup fresh lime juice Directions Prepare roast. Trim all visible fat. Cut roast into 8 chunks. Sprinkle all sides of cut beef with half of the salt (1 tsp), reserving the…
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Dawn Ryan’s BBQ Recipe
5 lb pork butt or picnic shoulder 1 onion, quartered 1/4 cup apple cider vinegar 1/4 cup water 1 Tbs onion powder 1 Tbs garlic powder 1 Tbs paprika salt and pepper 1 Tbs parsley 1 Tbs oregano 1/4 – 1/2 cup of your fav BBQ sauce Directions Add vinegar, water, herbs and spices to crock pot. Stir to combine. Lay pork, fat side down in crock pot mixture. Throw in quartered onion. Drizzle BBQ sauce over the top. Cook for 45 minutes per pound on high. So 5 lb of meat requires 3 hours, 45 min. Use turkey baster to remove liquid from crock pot. DO NOT DISCARD!!! Dispense…
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Chicken Tortilla Soup – Pressure Cooker
2 large chicken breasts 12 oz your favorite salsa 6 cups chicken broth 1 onion, chopped 1 red bell pepper, diced 2 tsp cumin 1 Tbs chili powder 2 tsp salt ½ tsp black pepper ¼ tsp cayenne pepper 4 oz tomato paste 1 15 oz can black beans, drained and rinsed 2 cups frozen corn Toppings limes, sour cream or greek yogurt, cilantro, green onion, avocado, tortilla chips Directions In pressure cooking pot, add chicken, salsa, chicken broth, onion, bell pepper, cumin, chili powder, salt, black pepper, cayenne pepper, and tomato paste. Stir together. Lock lid and set to high pressure for 10 minutes. When time is up, allow…
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Simple Copycat Chipotle Barbacoa
3+ lb. angus back rump roast 1 cup crushed tomatoes 2 Tbs chipotle paste (or 1 Tbs paste plus 1 Tbs dried crushed chipotle peppers) 1/4 cup apple cider vinegar 1 Tbs lime juice 4 cloves garlic 1 Tbs cumin 2 Tbs oregano 1 Tbs onion powder 1 Tbs paprika 1/4 cup sugar 1 tsp salt 1 tsp pepper 2 tsp southwest spice Directions Cut the roast into 3-4 pieces. Heat some oil in a pan and brown the roast on all sides. Move roast to crock pot. Combine all other ingredients well. Pour over roast into crock pot. Cook on low 8 hours or high 4 hours. Note: This…
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Pot Roast
4-5 lb. beef rump or round roast 2 Tbs vegetable oil 2 Tbs butter 1 small onion, sliced 1 clove garlic, crushed 1 tsp thyme 1 tsp marjoram 1 bay leaf 8 whole black peppercorns 1 tsp salt 3 cups water plus 1 Tbs beef soup base 8 carrots, peeled and halved 12 small white onions (pearl or other) 1 sprig fresh parsley (or 1 Tbs parsley flakes) Gravy 4 cups pan drippings 4 Tbs butter (1/2 stick) ½ cup flour Directions Rinse the roast and pat dry. Heat the oil and butter in a 5-quart Dutch oven or heavy kettle over medium heat. Add the roast and sliced onion.…
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Beet Hummus
1 large beet, cubed 2 14 oz. cans garbanzo beans 5 Tbs olive oil 1 lemon, juiced 1 Tbs minced garlic 2 tsp cumin ½ tsp salt Directions Steam beet until tender Drain and rinse garbanzo beans Combine all ingredients in a food processor or blender and blend until a smooth and even consistency forms Try roasting the cubed beet with a small amount of olive oil before adding it to the hummus for a richer flavor and brighter color.
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Chopped Marinated Salad
1/2 head green cabbage, finely chopped 1 sweet onion, finely chopped 2 cucumbers, finely chopped 2 stalks celery, finely chopped 1 green or red bell pepper, finely chopped 2 carrots, peeled and finely chopped 3 small tomatoes, finely chopped 2 cups cauliflower, finely chopped (optional) Marinade: ½ cup apple cider vinegar ½ cup olive oil 1-2 Tbs Greek seasoning or celery salt 1-2 Tbs sugar fresh ground pepper to taste Directions In a large bowl, combine all of the vegetables and toss to mix. In a container with a lid, combine all of the marinade ingredients and shake to mix well. Pour the marinade over the veggies, toss to coat…
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Chunky Eggplant Spread
2 medium or 6 small eggplants, halved lengthwise, broiled 1 lemon, juiced 1/4 cup olive oil salt and black pepper, to taste 1 medium ripe tomato, coarsely chopped 1 small green, red, or yellow bell pepper, coarsely chopped 6 scallions, coarsely chopped Directions In a food processor, combine the eggplant flesh, lemon, olive oil, salt, and black pepper. Work until the mixture is smooth. Add the tomato, bell pepper, and scallions. Pulse the mixture several times or until it is chunky. Taste for seasoning and add more salt and pepper if you like. Transfer to a shallow bowl, cover tightly, and refrigerate for several hours for the flavors to mellow.
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Creamy Turkish Eggplant Spread
1/4 sweet onion, cut into 1-inch pieces 1 clove garlic, coarsely chopped 2 medium or 6 small eggplants, halved lengthwise, broiled 1/4 cup plain low-fat (not fat-free) yogurt 2 Tbs olive oil 1 1/2 Tbs red wine vinegar 1/4 tsp dried oregano pinch of ground cumin salt and pepper, to taste Directions In a food processor, combine the onion and garlic. Work until the mixture is finely chopped. Add the eggplant flesh and work the mixture just until it is pureed. Add the yogurt, olive oil, vinegar, oregano, cumin, salt, and pepper. Pulse just until smooth. Taste for seasoning and add more salt and pepper if you like. Transfer to…
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Baba Ganoush
1 clove garlic, coarsely chopped l lemon, juiced, or more to taste 1/4 cup tahini 2 medium or 6 small eggplants, roasted 1/4 cup olive oil salt and pepper, to taste extra olive oil (for sprinkling) Directions In a food processor, combine the garlic, lemon, and tahini. Work until the mixture is smooth. Add the eggplant flesh and work the mixture just until it is pureed. With the machine running, add the olive oil through the feed tube until it is all added. Add salt and pepper to taste. Add more lemon juice if preferred. Transfer to a shallow bowl, cover tightly, and refrigerate for several hours for the flavors…
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Roasted Eggplant
Eggplant Directions Heat oven to 400° F. Wrap the whole eggplant in foil, shiny side in. Set the foil packet in a baking dish and roast the eggplant for 1 to 1 1/2 hours or until it is tender when pierced with a fork. Set aside until cool enough to handle. Slice the eggplant lengthwise. With a large spoon, scoop the flesh out of the skin.
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Broiled Eggplant
Eggplant Directions Turn on the broiler. Place a rack 12 inches from the element. Lightly oil a rimmed baking sheet. Halve the eggplant and place the pieces cut-sides down on the baking sheet. Broil for 25 to 30 minutes or until the flesh is very tender and the skin is charred. Set aside until cool enough to handle. With a large spoon, scoop the flesh out of the skin.
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Vegetable Bean Salsa
1 each red, green and yellow pepper, small dice 1 red or white onion, small dice 1 14 oz. can black beans 1 14 oz. can black eyed peas 1 14 oz. can shoepeg corn 1/8 to 1/4 cup olive oil 1/4 cup balsamic vinegar 2 Tbs Tiger Sauce (similar to Tabasco; look for green and white label) 1 4 oz. can black olives, minced 1 small box raisins 2 packets Sweet ‘n Low or stevia to taste Directions Mix everything together and chill.
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Trader Joe’s Guacamole Kit
2 avocados 2 roma tomatoes 1 small onion 2 cloves garlic 1 lime 1 jalapeno pepper salt and pepper to taste Directions Peel and dice onion and garlic. Combine onion and garlic with diced jalapeno. Scoop avocado from shells, add to mix and mash to desired consistency. Add juice of lime and combine. Fold in diced tomatoes. Season with salt and pepper.
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Chicken Wings by Metro Mark
1 dozen meaty chicken wings 1/4 cup butter olive oil 1 cup hot sauce 1 1/2 Tbs apple cider vinegar sea salt Directions Cut off wing tips and discard. Cut again at joint. Rub a small amount of oil over wings and season with salt. In a skillet, melt butter and stir in hot sauce, vinegar and salt to taste. Remove from heat, add wings and stir well to coat. Marinate overnight in refrigerator. Grill wings until cooked and golden.
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Grilled Indian Curry Yogurt Chicken
1 cup plain yogurt 2-3 garlic cloves, minced 1-2 tsp fresh ginger, peeled and minced 1/2 lemon, juiced 2 Tbs curry powder 1/4 tsp cayenne pepper 1/2 tsp salt 4 skinless chicken breast halves cut laterally to make about 8 thin fillets Directions Mix all ingredients except chicken in a large ziplock bag or a flat-bottomed dish. Add the chicken and coat well. Marinate the chicken at least 1 hour or up to 24 hours. Remove the chicken from the marinade and grill over medium-high heat about 12 minutes per side, until cooked thoroughly.
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Quick Gumbo
Olive oil 1/4 cup white flour 1 medium onion, chopped 2 cloves garlic 1 bay leaf 3/4 lb. okra cut in segments 1 tsp creole seasoning 1 tsp oregano 1 tsp thyme 1/2 tsp basil 28 oz. can peeled tomatoes 1 lb. shrimp, peeled 3/4 lb. andouille sausage, cooked, drained and sliced Directions Make the Roux: Heat the olive oil in a deep soup pot. Add the flour and stir constantly until the mixture turns a deep brown. But don’t let the oil burn! Add the onion and garlic and stir to coat with the roux. Cook for 5 minutes or so, until the onion is translucent. Add the okra…