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Recipes
Brown Rice and Beans
By GratefulSea
This Food Network recipe is delicious, and truly better than the far less healthy white rice version
- 1 Tablespoon cooking oil
- 2 cups brown rice, cooked (we used 2 cups cooked brown rice)
- 2 cups kolbasi, kielbasa, or other smoked sausage (we used one kielbasa)
- 1 can black beans
- 1 can kidney beans
- salt and pepper, to taste
One-Pot Jerk Chicken
By GratefulSea
Just looking at the ingredients makes me hungry
- 1 cup 1 cup jasmine rice
- 3 pounds 3 pounds chicken, drumsticks and breasts or thighs
- 4 4 scallions
- 4 cloves 4 cloves garlic
- 2 Tablespoons 2 Tablespoons fresh ginger
- 2-3 2-3 habanero peppers, seeded
- 2 Tablespoons 2 Tablespoons brown sugar
- 2 2 limes, juice only
- 1 Tablespoon 1 Tablespoon fresh thyme
- 2 teaspoons 2 teaspoons ground allspice
- 1/2 teaspoon 1/2 teaspoon ground nutmeg
- 1/2 teaspoon 1/2 teaspoon salt
- 2 tablespoons 2 tablespoons soy sauce
- 1/4 cup 1/4 cup canola oil
- 1/2 1/2 white onion, diced
- 2-1/2 cups 2-1/2 cups chicken stock
- 4 4 bay leaves
- Scallion, for garnish
How to Fry Potstickers
By GratefulSea
Potstickers are one of those things for which the store-bought version is as good as homemade
- soy sauce
- Chinese rice vinegar
- fresh or jarred ginger
- sesame oil
- chopped chives
- potstickers
Oven Roasted Tri-tip Roast
By GratefulSea
Tri-tip roasts are very popular in California, most especially in the Central Coast area, where the town of Santa M...
- SANTA MARIA RUB:
- 1 beef tri-tip roast, 2-1/2 pounds
- 1 teaspoon salt
- 1-1/2 teaspoons garlic salt
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried sage
- 1/4 teaspoon crushed dried rosemary
- PAN SAUCE:
- 1/2 cup beef or chicken stock
- 1/4 cup red wine
- 1 teaspoon minced garlic
- 1 tablespoon Dijon mustard
- optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried.
- salt and freshly ground black pepper
Butterscotch Sauce
By GratefulSea
A great holiday gift, this will keep for a month in the refrigerator
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 2 cups heavy cream
- 2 teaspoons pure vanilla extract
- kosher salt
Cooking Temps for Meat & Poultry
By GratefulSea
Just three numbers to remember: 145 degrees for whole meats (with a 3 minute resting period) 160 for ground meats 1
Southwestern Chicken Chili
By GratefulSea
In Dutch oven or 4-quart saucepan, heat oil over medium-high heat
- 1 Tablespoon canola oil
- 3/4 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 clove garlic, finely chopped
- 2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 2-3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 2 cups shredded cooked chicken
- 2 cans (15 oz each) Progresso™ cannellini beans, drained
- 3/4 cup shredded pepper Jack cheese, if desired
- Sour cream, if desired
- Chopped green onions, if desired
Spanish Blue Cheese Olives
By GratefulSea
Fill the cavity of each olive with cheese strips or crumbles
- 2 cups large pitted green olives (about 26), patted dry
- 3 ounces Cabrales, Valdeon or other Spanish blue cheese, cut into thin strips or crumbled
- 3 Tablespoons extra-virgin olive oil
- 1-1/2 teaspoons chopped rosemary leaves
- 1 lemon, finely grated zest of
Alton Brown's Hot Chocolate
By GratefulSea
Combine all ingredients in a mixing bowl and incorporate evenly
- 2 cups powdered sugar
- 1 cup cocoa (Dutch-process preferred)
- 2-1/2 cups powdered milk
- 1 teaspoon salt (plain table salt works best, do not use Kosher salt)
- 2 teaspoons cornstarch
- 1 pinch cayenne pepper, or more to taste
- Hot water
Emeril Lagasse's Pot Roast Dianne
By GratefulSea
Great how-to video at https://shine
- 1-1/2 pounds small to medium Red Bliss potatoes, quartered
- 1 pound carrots cut into 3-inch lengths
- 1 pound shallots, peeled, halved if large, with root end left intact
- 3 teaspoons salt
- 1-1/2 teaspoons freshly ground black pepper, plus more for garnish
- One 3-1/2 to 4 pound bone-in beef chuck roast
- 8 cloves garlic, sliced
- 1 cup homemade beef stock, or packaged low-sodium beef broth
- 6 Tablespoons cognac
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- 4 Tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/4 cup all-purpose flour
- 1/2 cup chopped fresh parsley leaves, plus more for garnish
- Fleur de sel, for garnish, if desired
- Hot crusty bread, for serving