Print  Turkey Chili
Ingredients
1 tbsp olive oil 1 cup onion – I used two onions 1 tbsp minced garlic – I used four cloves 1/4 cup yellow pepper – I used a half a green pepper 1 pound leftover cooked turkey – If you make turkey broth, using the meat from the broth works fine
1 (28 oz) diced tomatoes (with jalapenos if you wat it hotter)
1 (16 oz) can red kidney beans – drained and rinsed
2 cups chicken stock
1 tbsp chili powder
1 tbsp sugar
1/2 tsp garlic powder
1 tsp sea salt
1 tsp dried basil
1/2 tsp oregano
1 tsp hot sauce – I used five shots of Frank’s
and I tossed in a little cayenne pepper
Instructions
Sauté onions, garlic and pepper till onions are translucent
Add turkey leftovers, just dump them in.
Add spices and stir
Add rest of ingredients, stir and simmer for 1/2 hour
(Optonal) Serve with Tostito chips and ground cheddar cheese2.6wk_bootstrap();
Print Pasta E Fagoli
Ingredients
1 tbsp. olive oil 1 16 oz. can cannellini or navy beans 1 16 oz. can kidney beans 1 16 oz. can tomato sauce 1 large onion, chopped fine 5 garlic cloves, peeled and mashed 4 celery stalks, including leaves, sliced thin 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. oregano
1 tsp. basil
1 16 oz. can Italian tomatoes, drained, tomatoes chopped coarsely
1/4 cup snipped fresh parsley, preferably Italian
1/2 cup julliened carrot
1/2 lb. lean ground sirloin
4 cups water
3/4 cup uncooked ditalini (tiny, tube shaped pasta) or other pasta
Freshly grated Romano, Parmesan or Pecorino cheese
Instructions
In a large skillet, brown the sirloin. In a second pot cook the ditalini or other pasta (orzo is good).
Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and saute gently until the onion is golden. Add the sirloin, celery, salt and black pepper, oregano and basil. Stir for a minute or two and then add the water, beans, tomatoes (with juices), tomato sauce, parsley, carrot and pasta. Cover and simmer until beans are heated, about 20 minutes.
Serve with the grated cheese.
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Print Buffalo Wings
Ingredients
12 whole chicken wings (about 3 pounds) 3 ounces (6 tablespoons) unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce Kosher salt
Instructions
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.
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Print Alton Brown’s Seared Scallops
Ingredients
1 to 1 1/4 pounds dry sea scallops, approximately 16 2 teaspoons unsalted butter 2 teaspoons olive oil Kosher salt Freshly ground black pepper
Instructions
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.2.6wk_bootstrap();
Print Faux Maque Choux (Cajun Corn and Tomato Stew)
Total Time: 25 minutes
Serving Size: Serves 4 as main dish, 8 as a side dish
Maque Choux traces back to the Acadian French and Native American roots of Louisiana. This corn and tomato stew combines the best flavors of several culinary traditions. (from http://kitchenscoop.com/recipes/faux-maque-choux-cajun-corn-and-tomato-stew)
Ingredients
2 tablespoon butter
4 teaspoons vegetable oil
8 slices already-cooked bacon, finely chopped
1 cup onion, finely diced
1 cup celery, finely diced
1 1/3 cup green pepper, finely diced
2 cup frozen white corn kernels
2 cup fat-free, low-sodium chicken broth
2 tablespoon all-purpose flour
2 can (14.5 ounces) petite-diced tomatoes
6 cups frozen yellow corn kernels
4 teaspoons bottled minced garlic
2 teaspoon granulated sugar
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon Cayenne pepper, or more to taste*
1/2 teaspoon dried thyme
Instructions
In a 3-quart or larger pot with a lid, heat butter and oil over medium heat. Add bacon, onion, celery and green pepper. Stirring occasionally, cook until vegetable are soft, about 4 to 5 minutes.
Meanwhile, in a blender or food processor, purée white corn and chicken broth until corn is pulverized. Set aside.
When vegetables in onion mixture are tender, sprinkle flour evenly over veggies. Stirring constantly, cook about 90 seconds more, forming a blonde roux. Add tomatoes and their juice and corn-broth purée. Add yellow corn, garlic, sugar, oregano, salt, black and cayenne peppers, and thyme. Stir well, making sure to “scrape” pot bottom to remove any bits. Cover pot and bring to a low boil. When mixture boils, reduce heat to low and simmer for 10 minutes to blend flavors and thicken. Serve immediately or simmer until ready to serve, up to 30 minutes.
Notes
For an even spicier dish, add Tabasco sauce to taste.
Leftovers are delicious refrigerated for up to 5 days.
Double the recipe, it freezes well
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Print Oven Barbecued St. Louis Style Ribs
Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Yield: 4-6
Ingredients
3-4 lbs St. Louis style ribs garlic powder 3/4 cups water 1/3 cup apple cider vinegar 1/3 cup worcestershire sauce 1 cup ketchup 1/4 cup sugar 1/4 cup maple syrup
1 tablespoon Frank’s red hot sauce(adjust for desired level or heat)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1 teaspoon dry mustard
1-2 teaspoon celery seeds(be careful, too much can overpower the flavor)
1 teaspoon paprika
1/2 teaspoon black pepper
Instructions
Preheat oven to 350 degrees.
Cut ribs into serving sizes. Sprinkle both sides with garlic powder to taste. Place in greased roasting pan or casserole dish bone side up. Bake uncovered for 45 minutes. (this is the fat rendering stage)
Mix the rest of ingredients in sauce pan. Bring to a boil and reduce to a simmer for 1-2 minutes, stirring occasionally. Shut off and let it sit.
Take two sheets of aluminum foil about 5 inches longer than your pan and place one on top of the other. You are going to join the two seets so they can cover the entire roasting pan. Create a seam by folding a 1 inch fold on the long edge of the sheets. Foald the one inch fold in half and in half again. This should create a double wide sheet with a nice solid seam along the middle. Put this aside.
After 45 minutes, remove ribs from oven, transfer to a plate and drain the grease from the pan. Put the ribs back in the pan and pour sauce over ribs.
Cover tightly with aluminum foil and bake for 1 hour. (this is the moistening phase)
Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage. (this is teh reduction phase)2.6wk_bootstrap();
Print Cajun Jambalaya
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 8 servings
Ingredients
2 lb chicken, diced (dark meat is better) 2 tablespoon Creole seasoning 4 tablespoons olive oil 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 2 tablespoons chopped garlic
1 cup chopped tomatoes
6 bay leaves
2 teaspoon Worcestershire sauce
2 teaspoon hot sauce
1 1/2 cup rice
6 cups chicken stock
10 ounces Andouille sausage, sliced Salt and pepper
Instructions
In a bowl combine chicken and Creole seasoning, and work in seasoning well.
 In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
Add garlic, tomatoes, bay leaves, chicken, sausage, worcestershire and hot sauces. Stir in rice and slowly add broth.
 Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 – 45 minutes depending on type of rice.
Season to taste with salt, pepper and Creole seasoning.
Notes
Recipe courtesy of Emeril Lagasse
I doubled the chicken and removed the shrimp
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Print Chicken ala Orange
Yield: 4 servings
Ingredients
1 Frying chicken (about 3 lbs) cut up salt and pepper 1/4 cup all purpose flour 1/4 cup shortening 1 cup fresh orange juice 1/2 cup chili sauce 1/4 cup chopped green peppers 1 teaspoon prepared mustard 1 tablespoon molasses 1/2 tablespoon garlic salt
2 tablespoons soy sauce
Instructions
Wash and dry chicken pieces and season with salt and pepper. Dredge with flower.
Heat shortening in skillet.
Add chicken and brown lightly on all sides. Remove chicken to 3-quart casserole.
Drain fat from pan.
To skillet add remaining ingredients and simmer for 2 or 3 minutes.
Pour sauce over chicken in casserole.
Cover and bake in pre-heated moderate oven. (350) for 50 or 60 minutes (Add 20 minutes if you refrigerate everything overnight) or until the chicken is tender.
Notes
The way to Mom’s heart is through her stomach. This was the recipe that Dad used to win her heart.
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Print Turkey Osso Buco with Parsley and Rosemary Gremolata
Ingredients
Turkey Osso Bucco: 1/2 breast of turkey (cut into 3 pieces, preferably by the butcher) 2 turkey thighs Salt and freshly ground black pepper 1/3 cup all-purpose flour, for dredging 1/2 cup vegetable oil 1 small onion, finely diced 1 carrot, finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups reduce-sodium chicken broth
1 large sprig fresh rosemary
2 large sprigs fresh thyme
2 bay leaves
2 whole cloves
Gremolata:
1/4 cup chopped fresh flat-leaf parsley
1 lemon, zested
2 cloves garlic, minced
1 teaspoon minced rosemary leaves
Pinch salt
Pinch freshly ground black pepper
Instructions
For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat.
Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
Meanwhile, for the Gremolata:
Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.2.6wk_bootstrap();
Print Tracy’s Curry Chicken
Ingredients
3 lbs chicken (whatever kind you like) 3 teasp salt 1 onion 1 teasp garlic (2 cloves) 1 teasp ginger 1/2 teasp turmeric 1/4 teasp red pepper 1 and 1/2 teasp gram malsala 1 teasp coriander a bunch of cilantro 2 or 3 tomatoes 1 can tomato sauce
Instructions
Sauté the onion, Add ginger and garlic – Cook for a minute
Add Chicken and salt and brown it
Add spices and mix well (Tracy adds the spices together first in a small bowl)
Add tomatoes and sauce
Cook over medium to high stirring it until the tomatoes break down
Add water to cover the chicken
Bring it to a boil
Let simmer around 20 minutes until the sauce reduces (This time period is pretty variable, it can simmer for much longer if needed.)
Serve over rice
Add Yogurt to top if desired
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