Sausage Gumbo

February 13, 2009

1/2 Pound Hot sausage
1 Pound Smoked sausage
1 Beef round
Gumbo file
Green peppers
1 Large Onion
Celery
Flour
1 Pound Pork links
1 Pound Italian sausage1 Jar oysters
Garlic
Parsley
Green onions
Salt & pepper
Water
Fry sausages, cool and cut into thin slices [pork links each into 3 pcs].
Cut beef round into pieces. Fry pieces in large pot until meat iss brown and
tender, remove meat. Chop all vegs., add to drippings in pot, saute until
light brown. Add flour to make a roux. When roux is golden brown, add water,
sausage and meat. Cook until meat and sausages are tender and gumbo
thickens. Add oysters. Cook until tender. Add file 1/2 hr. before gumbo is
finished. Serve over rice. The meat can be placed into deep pie shell and
served as pot pie; drain off broth before placing meat in shell.

Cream of Onion Soup

1/4 Cup Butter
2 Stalks celery, fine chop
1 Blade mace
Salt & Pepper to taste
2/3 Cup Milk
Fried croutons [garnish]
3 Cup Onions, finely chopped
3 3/4 Cup Chicken stock
1 Bay leaf
1/4 Cup Flour
2/3 Cup Single or double cream
Chopped fresh mixed herbs
Fry onions and celery for 5 minutes, without browning, in melted butter. Add
chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and
simmer 45 minutes or until tender. Remove bay leaf and mace blade. The soup
can now be sieved or pureed if a smooth soup is desired. Blend flour with
milk and whisk gradually into soup. Return to a boil, stirring constantly.
Reduce heat and simmer for 5 minutes. Adjust seasoning. Stir in cream and
reheat before serving. Dip the hot fried croutons into finely chopped savory
herbs and float them on top of soup.

Cajunized Oriental Pork Chops

6 Thick pork chops
Salt & red cayenne pepper
1-1/2 Cup Dry white wine
1 Cup Bell pepper, chopped
1 Cup Onions, chopped
1 Clove garlic, chopped
3 Tablespoon Soy sauce
1 Can Pineapple chunks [15 oz.]
Salt and red pepper the chops. Brown them slowly in a skillet. Add wine,
bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes.
Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup
from the pineapple. Stir and simmer until more or less thick. Add the
pineapple chunks and bring to a boil. Serve over pork chops and hot cooked
rice

Bayou Shrimp Creole

1 Cup Salad oil
1 Stalk celery, diced
5 Cup Onions, sliced
1 Cup Chili sauce
1 Teaspoon Curry powder
3 Lge. bay leaf
2 Package Frozen sliced okra
2 Can Tomatoes [#303]3 Large Green peppers, sliced
1 Stalk celery leaves, chopped
1 Teaspoon Thyme
Salt, red & black pepper
1/2 Cup Chopped parsley
5 Pound Shrimp, cleaned & deveined
Heat oil in lge. frying pan. Add green peppers, celery, celery leaves and
onions. Cook over low heat, stirring until vegetables are eslightly
softened. Add remaining ingredients except shrimp. Cover and simmer for 1
hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour
before serving; heat thoroughly. Serve over hot cooked rice

Bayou Boeuf Jambalaya

1 Tablespoon Shortening
1/4 Pound Kosher salami, cubed
1 Sprig thyme
1 Onion, sliced
Salt & Pepper to taste
2 Cup Tomatoes
1 Cup Uncooked long grain rice
1 Tablespoon Flour
1/4 Cup Green pepper, minced
1 Bay leaf
1 Sprig parsley, minced
1 Clove garlic, minced
1 Pound Kosher smoked sausage.
1 1/4 Cup Tomato juice
Melt shortening in heavy saucepan over medium heat. Stir in flour, salami,
and green pepper. Simmer 5 min, stirring constantly.
Add remaining ingredients except rice. Bring to boil. Add rice to liquid.
Cover and simmer for 40 min. until all liquid is absorbed.

Italian Omelette

January 29, 2009

Serves:varies,8,5

CarbsPerServing:varies Effort:Average

Ingredients:

eggs mild or hot Italian sausage (watch the carbs)

butter mozzerella cheese

peppers of choice (red, yellow, green)

parmesan cheese

How to Prepare:

Brown sausage until no longer pink inside. Drain on paper towels.

Crumble up or cut into slices. Cook peppers in same pan until

tender. Set aside. Beat eggs up. Add butter to hot pan. Pour eggs

in. Cook one side until you can flip the omelette over. Immediately

add sausage, peppers & cheese to one side of omelette. Flip other

side over top of those ingredients. Take pan off heat, put lid on

pan to let cheese melt. Put on plate. Sprinkle lightly with parmesan

cheese. Enjoy!

Easy Pizza Rolls

December 26, 2008

Serves:your choice!, CarbsPerServing:depends on toppings, serving size, etc.

Prep Time:5 minutes Effort:Easy

Ingredients:

shredded italian cheese (mozzerella, italian blend, etc.)

pizza sauce (low carb, Ragu pizza quick is great)

pepperoni olives onions

other pizza toppings of your choice

How to Prepare:

Sprinkle the cheese into a small pan and cook until edges are

lightly brown and cheese has a "lacy" appearance. Top with a LITTLE

(a little goes a long way!) pizza sauce and toppings of your choice.

Remove from pan, roll together and ENJOY!! SOOO good & SOOO easy!

Cuban Ropa Vieja

December 1, 2008

Yield: 8 Servings

Ingredients:

1 beef chuck or pot roast; 3 -1/2 lbs.
1 salt & pepper to taste
1/3 c olive oil
1 c water
1 lg yellow onion peeled & sliced
2 cloves garlic; peeled & -crushed
1 green bell pepper; cored,
-seeded & chopped
1 c tomato sauce
1 ts salt
1 bay leaf
1/2 c dry white wine

Rub salt & pepper into the meat. Heat a large covered frying pan or
stove-top casserole, add a bit of the oil & brown the meat well on both
sides then add about 1 c. of the water. Cover & simmer 2 hours (until very tender) – if the pan dries out add more water. Allow the meat to cool,
covered, in the pan juices.

Remove the meat from pan and debone and shred the meat.

Reheat the pan& add remaining oil. Saute the onion & garlic until clear.
Add green pepper & saute for a few minutes more. Add the remaining
ingredients, along with the shredded meats & juices. Cover & simmer on low heat for 15 to 20 minutes more.

Serve with rice and salad

Jamaican Jerk Pork Chops

November 30, 2008

 with Coconut Rice, Black Beans, & Plantains

Ingredients:

4-8 Pork Chops
Store Bought Jamaican Jerk Marinade
Long Grain Rice
Coconut Milk (Amount Depends on the Amount of Rice)
Salt to Taste
Canned Black Beans
Cilantro Leaves (optional)
Plantain Bananas (Brown not Black), peeled & 1/4" slices
Pam Cooking Spray

Marinade Pork Chops Overnight with 1/2 to 2/3 of the Marinade.

The Next Day, cook the rice 1st by following the directions on the package by substituting coconut milk for water.

You might want to add some salt before cooking the rice.

Preheat your grill to a smoking point and cook the pork chops. Brush on the remaining sauce after removing from the grill while they're still hot.

The heat from the pork should be enough to warm up the sauce!

Preheat a non-stick pan to medium, spray with Pam and cook the plantains. BE CAREFUL NOT TO BURN! You just want to caramelize it.

Microwave the Black Beans and serve as is or add some fresh cilantro leaves (optional)

SERVE on each plate a pork chop, a mound of rice, some black beans, and 2-3 slices of plantains

Garlic and Sage Biscuits

October 20, 2008

 2 1/4 cups all purpose flour

 1/4 cup whole-wheat flour

 1 teaspoon sugar

 1 teaspoon dried sage

 1/2 teaspoon baking powder

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 1 clove garlic chopped finely

 3 tablespoons regular margarine or butter

 3/4 cup & 2 tablespoons of fat-free buttermilk

 Coat a baking sheet with non-stick spray and set aside.

 In a large bowl stir together the all-purpose flour, whole-wheat
flour, sugar, sage, baking powder, baking soda, salt and garlic.
Add the margarine or butter. Using a pastry blender cut the margarine
or butter into the flour mixture until coarse crumbs form. Add the
buttermilk and stir to form a soft dough.

 Place the dough on a floured surface and gently knead to form a ball.
Roll out the dough until it is about 3/4 inch thick. Cut into 12 round
circles and place on the prepared baking sheet.

 Bake at 400 degrees for 18 to 20 minutes or until the biscuits are
golden brown.

 Garlic and Sage Biscuits

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