Caribbean Chicken Kabobs
INGREDIENTS
2 Chopped Green Onions
1 Seeded & Diced Jalapeno Chile
1 Tablespoons Peeled & Chopped Fresh Ginger
2 Tablespoons White Wine Vinegar
2 Tablespoons Worcestershire Sauce
1 Teaspoon Ground Allspice
1 Teaspoon Dried Thyme
3 Teaspoons Olive Oil
1 Teaspoon Kosher Salt
4 Skinless & Boneless Chicken Breasts
2 Red Or Orange Bell Peppers Cut Into Chunks
4 Long Metal Skewers
In a food processor (or blender) combine the green onions, jalapeno chile pepper, ginger, vinegar, Worcestershire, allspice, thyme, 2 tablespoons olive oil and ½ teaspoon salt. Pulse until well blended. In a medium bowl place the chicken pieces. You should cut the chicken into about 12 pieces. Add the green onion mixture to the chicken. Stir well to make sure the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for 45 minutes. In another medium bowl place the red or orange bell pepper pieces. Toss the pepper pieces with the remaining 1 teaspoon olive oil and ½ teaspoon salt. Set aside. Preheat your oven broiler. On 4 metal skewers, alternately thread chicken and pepper pieces. Place the kabobs on a broiler pan. Place the broiler pan on the top rack. Broil for 10 minutes. Turn the kabobs once. Makes sure that the chicken loses it pink color throughout. Remove from the oven and place on serving platter. Serves 4
Penne alla Vodka
INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Olive Oil
¼ Pound Diced Pancetta
1/3 Cup Vodka
28 Ounces Whole Tomatoes With Juice
1/3 Cup Heavy Cream
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
1 Pound Penne Pasta
½ Cup Freshly Grated Parmigianino Cheese
Italian Parsley For Garnish
Heat the butter and oil in a large skillet over a medium heat. Add the pancetta and stir until lightly colored. Turn the heat down and slowly add the vodka. Stir until most of the vodka has evaporated. Add the tomatoes and cream. Season with the salt and pepper. Simmer uncovered for 8 minutes until the sauce has become somewhat thick in consistency. In the mean time, cook the penne in boiling salted water according to the package directions. Drain the pasta and place in the skillet with the sauce. Add half of the Parmigianino and mix over a low heat until the pasta and sauce are combined. Remove from heat and serve. Garnish with a sprig of Italian Parsley. Serves 4
Steak &Kidney Pie
You don’t have to go to the pub to get great Steak & Kidney Pie. Now you can make it at home.
INGREDIENTS
2 Tablespoons Olive Oil
1 ½ Pounds Diced Chuck Steak
½ Pound Diced Ox Or Lamb Kidney
2 Chopped Onions
2 Diced Carrots
2 Tablespoons Butter
12 Ounces Puff Pastry
3 Chopped Garlic Cloves
2 Diced Celery Stalks
2 Tablespoons Flour
2 Cups Beef Stock
1 Teaspoon Tomato Puree
2 Teaspoons Worcestershire Sauce
2 Bay Leaves
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Beaten Egg
Heat up 1 tablespoon of the olive oil in a large skillet over medium high heat. The pan should be smoking. Add the onion, carrots and celery and sauté for 8 minutes to brown lightly. Remove from the pan and set aside. Season the beef and kidneys with the salt and pepper. Add the other teaspoon of olive oil to the pan and get the pan very hot again. Brown the meat for 5 minutes turning to ensure that all sides are browned. Make sure that you don’t over crowd the pan and cook in batches if need be. Remove and set aside. Melt the butter in the pan over medium heat and cook the garlic. Stir in the flower and cook for 3 minutes. Add the tomato puree, Worcestershire Sauce and bay leaf. Pour in the stock and bring to a simmer. Add the meat and vegetables back into the pan with the stock mixture. Simmer gently for 2 hours. It is a good idea to partially cover the pan. Transfer to a 2 cup pie dish or casserole dish and allow cooling to lukewarm. Preheat the oven to 425° F. Roll the pastry to ¼ inch thick. Place the pastry on top of the pie or casserole dish. If you want you can line the pie dish/casserole dish with pastry to make a full pie. Crimp the sides for a neat finish. Brush the top with the egg wash (beaten egg) and place in the preheated oven. Bake for 35 minutes until golden brown. Serve hot. Serves 6
Sloppy Joes
I don’t know who Joe was, but I’m happy that he created such a simple and hearty dish. You can make these Sloppy Joes with ground turkey if you like. I like to add a bit of hot sauce to these Joes to give them a bit of a kick.
INGREDIENTS
2 Teaspoons Olive Oil
1 Chopped Onion
1 Chopped Green Bell Pepper
2 Minced Garlic Cloves
1 Pound Lean Ground Sirloin
½ Cup Ketchup
2 Tablespoons Packed Brown Sugar
2 Teaspoons Worcestershire Sauce
1 Teaspoon Tabasco Sauce
1 Teaspoon Chili Powder
1 Teaspoon Ground Cumin
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
4 Hamburger Buns
Heat the olive oil in a large skillet over a medium high heat. Add the onion, garlic and bell pepper. Cook for 3 minutes. Stir in the beef. Make sure to break the beef into smaller pieces with the tip of a wooden spoon. Cook for 10 minutes until starting to brown. Add the ketchup, sugar, Worcestershire sauce, Tabasco sauce, chili powder, cumin, salt and pepper. Cook for 3 minutes until hot and well combined. Serve on the hamburger buns. Serves 4
Dry Rubbed Pork Loin Roast
If you couldn’t tell by now I love rubs. Rubs really spice up the meat and make them much more tender. Here is such an easy recipe for basic pork loin roast. Use Victoria’s Dry Rub for this Pork Loin Roast. This recipe is great for Sunday dinners. Roast some potatoes, make a nice salad and you have a complete meal without a lot of work.
INGREDIENTS
½ Cup Victoria’s Dry Rub
2 Pounds Boneless Center Trimmed Pork Loin Roast
½ Cup Prepared BBQ Sauce
Preheat the oven to 425° F. Coat a wire rack and shallow roasting pan with olive oil. Rub Victoria’s Dry Rub all over the pork to coat. Set the pork on the rack in the roasting pan and roast for 55 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with the BBQ sauce if you like. Serves 6
Penne With Garlic & Broccoli
I love pasta dishes of any type. Here is a simple vegetarian pasta dish that is easy to make a great for both weekends and week nights.
INGREDIENTS
8 Ounces Penne Pasta
4 Cups Broccoli Florets
2 Tablespoons Olive Oil
6 Cloves Sliced Garlic
¼ Cup Sliced Olives
¾ Cup Vegetable Broth
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
¼ Cup Grated Romano Cheese
Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook according to the package directions. Add the broccoli to the pot during the final 2 minutes of cooking. Drain the pasta and broccoli. Heat 1 tablespoon of the olive oil in a large skillet over a medium high heat. Add the garlic and cook for 1 to 2 minutes until the garlic starts to brown. Stir in olives and cook for 1 minute more. Add the vegetable broth and bring to a boil. Stir in the pasta, broccoli, salt and pepper. Cook for 1 minute until hot. Remove from the heat and stir in the cheese. Serve immediately. Serves 2
Spicy Black Bean Soup
Warmed corn tortillas and a nice green salad go nicely with this hearty soup.
INGREDIENTS
1 ½ Cups Dried Black Beans
5 Cups Water
1 Cup Chopped Yellow Onion
1 Cup Spicy Salsa
3 Minced Garlic Cloves
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
6 Tablespoons Sour Cream
6 Tablespoons Chopped Cilantro
¼ Cup Diced Tomatoes
Soak the dried beans, covered with cold water, over night. The next morning drain the beans. Transfer the beans into a medium cooking pot with the 5 cups of water. Bring the beans to a boil and cook for 30 minutes. Add more water if you need to. Add the onion, salsa, garlic, salt and pepper. Stir occasionally. And cook on medium for another 30 minutes. Turn the heat down to a simmer and cook for 2 hours until done to the consistency that you desire. Serve in bowls garnished with sour cream, chopped cilantro and diced tomatoes. Serves 6
Stuffed Green Peppers
My mother used to make Stuffed Green Peppers for dinner once in awhile. This weekday dish was always a welcome break from the regular repertoire of meat and potatoes. Feel free to experiment with ingredients for the stuffing that appeals to you!
INGREDIENTS
4 Large Green Peppers
2 Tablespoons Olive Oil
1 Chopped Onion
3 Minced Garlic Cloves
2 Cups Cooked Roast, Lamb Roast or Ground Sirloin
1/3 Cup Gravy
1 ½ Cups Cooked Rice
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Tablespoons Chopped Parsley
2 Teaspoons Fresh Chopped Thyme
2 Teaspoons Fresh Chopped Rosemary
4 Tablespoons Bread Crumbs
2 Tablespoons Grated Cheese of Your Choice
Remove the tops of the peppers and remove the seeds from the inside. Parboil the peppers in boiling water for just 5 minutes. Drain and set aside. Heat the olive oil in a large sauté pan over a medium heat. Add the chopped onion and cook for 2 minutes. Add the garlic and sauté for another 2 minutes. Add the cooked meat, gravy, rice, salt, pepper, parsley, thyme and rosemary. Cook for 4 minutes. Turn off the heat and let sit for 2 minutes. Fill the green peppers with equal amounts of the stuffing and arrange them in a baking dish that will hold them snugly upright. Sprinkle with the bread crumbs and then the cheese on top. Bake in a preheated 375° F oven for 30 minutes. Serves 4
Split Pea & Ham Soup
Ever since I was a kid I have love Split Pea & Ham Soup. I always looked for the chunks of ham and carrots. Here is my recipe that I think that you will like.
INGREDIENTS
1 Cup Chopped Onion
1 Teaspoon Olive Oil
1 Pound Dried Split Peas
1 Pound Diced Ham
3 Diced Carrots
1 Chopped Garlic Clove
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
In a medium pot, sauté the onions and garlic in the olive oil on medium heat. Add the split peas, ham and 6 cups of water to cover the ingredients. Add the carrots. Season with the salt and pepper. Cook covered on medium low for 2 ½ hours until it is just green liquid and no peas left. You may need to add more water as the soup continues to cook. When the soup is done turn off the heat and let stand for 20 minutes so that it will thicken. When you are ready to serve heat through so that you will be serving warm soup. Serves 4
Chicken Tacos
From living on the West Coast for so long I became spoiled. Everywhere I turned there was authentic Mexican food. Good Mexican food is definitely missing here in New York. I don’t care how hard the Mexican restaurants try they just can’t compete with the West Coast. Period!
INGREDIENTS
1 ½ Pounds Skinless & Boneless Chicken Breasts
½ Cup Garlic Lime Marinade (Lime, Chili Powder, Kosher Salt, Pepper)
¾ Teaspoons Ancho Chili Powder
½ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
1 Can Rinsed & Drained Mexicorn
¼ Cup Fire Roasted Salsa Verde
¼ Cup Diced Red Onion
2 Tablespoons Chopped Fresh Cilantro
1 Tablespoon Fresh Lime Juice
8 Yellow Corn Taco Shells
Shredded Romain Lettuce For Garnish
1 Diced Tomato For Garnish
Lime Marinade: ½ Teaspoon Chili Powder, 1 Squeezed Lime, ½ Teaspoon Kosher Salt, ½ Teaspoon Freshly Ground Pepper
In a medium bowl, toss the chicken and marinade together. Set aside. In a medium bowl mix the mexicorn, salsa verde, onion, cilantro and lime juice. Set aside. Heat a stovetop grill pan over a medium heat. Cook the chicken for 4 minutes per side until cooked through. Remove and set aside. Cut the chicken breast into ½ inch pieces and fill each corn tortilla with the chicken. Divide evenly. Top each with 2 tablespoons of the corn mixture ( mexicorn, salsa verde, onion, cilantro, lime juice, salt, pepper & Ancho Chili Powder). Roll up and garnish with lettuce and tomatoes. Serves 2 or 4
