Pumpkin Ravioli

 

 

 

 

 

Pumpkin Ravioli

1 pound of ground turkey browned, strain fat

1 leek, diced

2 tomatos, chopped

1 onion, chopped

2 garlic cloves, minced

pesto cheese, grated

2 packages of pumpkin ravioli

Honey Ginger Steak Rolls

 

 

 

 

Steak Rolls

5 strips of thinly cut strips of sirloin beef

1/4 cup of shredded carrot

1/4 cup of broccoli slaw mix

1/2 bottle of honey ginger salad dressing

1 dash of salt and pepper

1 table spoon olive oil

1 drizzle of soy sauce

toothpicks

Ask the butcher to cut the sirloin into long thin slices. Lay the meat flat and place the veggies in the center. Roll up and secure with a tooth pick. Drizzle with the dressing, oil, and seasoning. Cover with foil and bake on 350 for 30 minutes. Cool and remove the tooth picks before eating.

Spicy Tamales

 

Spicy Tamales Ingredients

2 pounds of pork

4 pounds of chicken

1 bag of instant corn Masa flour

2 cups of water (divided)

1 onion (chopped)

4 cloves of garlic (diced)

2 habanero peppers (diced)

2 jalapeño peppers (diced)

1 table spoon of paprika

1 tablespoon of garlic powder

1 tablespoon of spice mix

1 can of Embasa Chipotle peppers

1 bag of corn husks

2 tablespoons of salt

DIRECTIONS:

Prepare the masa according to the bag, mixing the flour with 1/4 cup of water and 1 tablespoon of salt. Form the dough into balls. Soak the corn husks in water for 30 minutes, use a bowl as a weight to submerge them underwater. I cooked the meat in my crockpot for 6 hours so it was nice and tender and shredded easy. Add the garlic, onion, peppers and spices to the meat for flavoring. Strain the juice from the meat and set aside. Pour the cooled juice into the masa and mix together. Spread the masa onto the husk then add the meat and roll together. Steam the tamales for 20 minutes until the masa is firm. These are best within five days of making or freeze for up to 3 months.

 

 

 

 

 

 

Spinach and Cheese Stuffed Steak

4 Spinach and Cheese Stuffed Flank Steaks

10 Baby Potatoes

5 Whole Carrots

1 Cup of Harvest Grains Israeli couscous (pearl couscous, red and green orzo, split dried garbanzo beans,  and red quinoa

1 Cup of toasted Pine Nuts

a dash of seasoning: Ground pepper, fennel, bay leaf, salt, olive oil

1 tablespoon of butter

1 Cup of water

 

Bake the spinach and cheese stuffed flank steaks in a large grilling pan on some tin foil drizzled with olive oil along with the vegetables. Add some water to steam and cover with foil. Bake on 350 for 45 minutes. Bring the wild harvest grains to a boil with the butter and seasoning. Toast the pine nuts in some hot olive oil and stir into the wild grains and simmer for 10 minutes.

 

Swai with Fig Couscous

Drizzle pan with olive oil

1 pack of Trader Joe’s Vera Cruz marinated white fish. Mild swai fillets in an olive oil marinade with tomatoes, green olives, chiles, onions and capers.

1 cup couscous

1 tablespoon of butter

1 teaspoon sun dried tomatoes

1 teaspoon pumpkin seeds

1 teaspoon pine nuts

1 teaspoon mixed beryani spices (cardamom, black pepper, cassia whole, cloves, mace, bay leaves, fennel, cumin)

12 figs drizzled with honey

1/2 cup of water

Bake in the oven 25 minutes at 375 degrees

Irish Bake

IRISH BAKE

2 Large Sweet potatoes, cubed

1 deep baking dish, oiled

1 package of bratwurst

1 lb of Roast Beef

1 Jar of sauerkraut

1 pinch of sea salt

1 yellow onion, sliced

1 dash of olive oil

Cover with foil and bake in the oven for one hour on 350.

Chicken Rice Bake

Chicken Rice Bake

2 Scallions

4 potatos, skinned

1 onion

4 skinless boneless chicken breast

2 cups of rice

2 cups of water

1 can of chicken broth

1/4 stick of butter

Bake Covered for 30 minutes at 350 degrees.

Tempura Cucumber and Fried Bologna

Creole Shrimp Gumbo

Probably south Louisiana’s most famous dish, there are almost as many recipes for gumbo as there are cooks in south Louisiana. It is often made with leftovers or whatever is on hand in the kitchen: chicken, susage, duck, shrimp, or a combination of seafoods. The powder or okra as a thickener or it may be used as broth. File is made from ground sassafras leaves. It was used by the Choctaw Indians who lived in Louisiana. File is never put into the gumbo until the last minute of cooking. Boiling the gumbo after the file has been added will cause the gumbo to get stringy. For a casual party, make a big stockpot of gumbo, a big green salad, some crusty garlic bread, a pecan pie and be prepared for  a wonderful evening filled with fun and compliments

Creole Shrimp Gumbo

1 1/2 of shrimp

1 package of chicken, skinless boneless breast

3 quarts of water

1 cup of celery, cut into chunks

1 cup green onions, diced reserve some for garnish

1 cup of bell peppers

1 bay leaf

salt and pepper to taste

4 Tablespoons of flour

4 Tablespoons of olive oil

2 cloves of garlic, minced

2 Tablespoons of butter

1/4 chopped parsley

1 lb of fresh sliced okra (may use frozen)

1/4 teaspoon  cayenne pepper , or to taste

1/4  teaspoon hot sauce, or to taste

1 teaspoon worcestershire sauce

1 pound crabmeat

1 Tablespoon file powder, (optional)

4 cups of freshly made fluffy white rice

Cornish Game Hen Bean Soup

1 package of beans, rinsed

1 onion, chopped

2 cloves of garlic, minced

dried whole red peppers

1 bay leaf

Chicken stock cube

Spices: sea salt, peppercorn, turmeric, curry, onion powder, fennel

6 cups of water

Cook on high for 4-6 hours

Remove the bones before eating.