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.

 

 

 

 

 

 

Homemade Beef Udon Soup

Tempura Cucumber and Fried Bologna

Potato Bacon Soup

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

Black Eye Pea Soup

1 bag of Black eye peas

1 Sweet potato, chopped

1 onion, chopped

Cilantro, chopped

5 strips of Bacon, cooked and chopped

2 tomatoes, chopped

corn kernals

carrots

cilantro

6 cups of water

Seasoning

Yakisoba Stir Fry

2 small stakes, cubed

2 cups of mixed fresh vegetables, chopped

carrots, broccoli, onion, bell pepper, mushroom, sweet potato, tomato

1 pack of yakisoba noodles

Fresh cilantro

1/2 cup of water

Heat olive oil in a frying pan and brown the meat until brown. Drain the fat and set aside. Add some more olive oil and cook veggies until tender then add the meat and noodles and 1/2 cup of water and seasoning.Bring to a boil and then simmer for 10 minutes. Stir in the cilantro and sliced tomato. This is also good on top of a salad.

Curry turkey

Turkey

1 whole turkey

Turmeric curry powder, cloves, fennel, peppercorn, sea salt, rosemary, onion powder, bay leaf, garlic, butter, olive oil, cilantro, sweet potato, potato. Combine and slow roast minimum 4 hours, covered with foil.

Italian Wedding Soup

Italian Wedding Soup

1 lb ground turkey

5 slices of whole wheat double toasted sliced

Form Turkey into balls. Bake in the oven.

5 1/2 cups of water

3 cubes of turkey broth

1 cup white wine

2 grated carrots

2 chopped onion

1 cup orzo

1 cup of chopped spinach or fresh kale

a handfull of peppercorns ground

a handfull of salt

1/2 cup of parm. or feta cheese

Shred the carrot and put into the crockpot. Stir in orzo, salt, pepper, water, wine and chicken broth cubes. Bake the turkey meatballs. Flip the meat balls. Wash and chop the kale and stir into the pot. Add in the meatballs and stir in some parm. cheese.

Carmel Apple

1 package of Carmel, unwrapped 

7 Apples, washed

Sticks

Wash and dry the apples. Unwrap the camels and add in a splash of water. Bring to a simmer over a medium heat. Insert the stick into the apple and cover in the caramel sauce, cool on wax paper.