Seafood, Sausage, and Chicken Gumbo

YIELDS | 8-10 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 40 MINS

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This is a southern, classic Creole dish. It is piquant, satisfying and full of sausage, shrimp, chicken and vegetables. The dark roux binds it all together with a deep, rich flavor and the okra adds an earthy, starchy texture. Be sure to use a large enough pot because this recipes make a large batch that won’t last long! Serve with hot, cooked rice and warm, fluffy cornbread.

INGREDIENTS

* 1⁄2 pound bacon, chopped
* About 1⁄2 cup vegetable oil
* 3/4 cup all purpose flour
* 2 celery ribs, chopped
* 1 medium green bell pepper, chopped
* 1 medium yellow onion, chopped
* 1 large jalapeno, minced
* 5 garlic cloves, minced
* 8 cups fish or chicken stock or a combination of both
* 1 (14 oz) can chopped tomatoes with juices
* 1 Lb frozen cut okra, do not thaw
* 1 tsp chopped thyme
* 1 bay leaf
* 1 heaping teaspoon cayenne
* 1 Tablespoon kosher salt
* 1 Tablespoon black pepper
* 1⁄2 cup flat-leaf parsley, chopped
* 6-7 scallions, chopped
* 1 lb andouille sausage, 1⁄2” slice. If the sausage is larger in diameter then slice 1/2″ and slice in half
* 1 lb chicken thighs, cut into bite-size pieces.
* 1 lb raw shrimp, rinsed, deveined and tails removed
* Big bowl of hot, cooked long grain rice

INSTRUCTIONS

1. Cook bacon in a very large, heavy pot (preferably cast-iron), over medium heat, until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and set aside.
2. Turn the heat down to medium-low, add the oil and the flour and stir with a wooden spoon. Cook the roux, stirring constantly, until well browned to a shade of dark peanut butter, 15-20 minutes. Do not leave the pot because it will burn-promise.
3. Add the tomatoes, celery, bell pepper, onion, jalapeño and garlic and cook for a 2-3 minutes.
4. Add stock, okra, sausage, chicken, thyme, bay leaf, cayenne, salt and pepper. Simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
5. While the Gumbo simmers, make the rice.
6. Add the parsley, scallions, shrimp and cook, stirring, until shrimp is just cooked through, about 3-5 minutes.
7. Stir bacon and simmer until heated through. Season with salt and pepper to taste. Discard bay leaf.
8. Serve with hot, cooked rice.

NOTES

Happy Eating!

Chicken with Smashed Cherry Tomato Sauce

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 20 MINS

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This mouthwatering dish bursts with sweet cherry tomato sauce and juicy chicken. The sweet basil brightens the cherry tomato sauce. The mushrooms and spinach add an additional layer of flavor. This recipe comes together in a pinch and is perfect for weeknight meals. Serve with pasta and a crisp, green salad for a complete meal.

INGREDIENTS

• 1 Tbsp olive oil
• 4 skinless, boneless chicken breasts
• 2 cloves garlic, minced
• 1⁄2 Tsp salt
• 1⁄4 Tsp ground black pepper
• 2 cups or 8oz fresh mushrooms, rinsed, trimmed and sliced
• 1⁄2 cup onion, chopped
• 3 cups red and/or yellow cherry tomatoes, halved. See Kitchen Tips on how to easily and quickly slice several cherry tomatoes at once.
• 4 cups or 5 oz fresh baby spinach
• 1⁄4 cup basil. cut into ribbons
• 2 Tbsps Parmesan cheese, grated

INSTRUCTIONS

1. in a large pan, heat oil over medium-high heat. Sprinkle chicken with salt and pepper and cook for 5 minutes on each side or until chicken is no longer pink. Remove from pan.
2. Add mushrooms and onion to skillet. Cook for 5-7 minutes or until mushrooms and onion are tender and lightly browned, add garlic and cook for 1 minute more and until garlic is fragrant.
3. Add tomatoes and cook until they begin to pop and wrinkle, 5-7 minutes.
4. Reduce heat to medium, add spinach and mix. Simmer until the spinach is wilted.
5. Add chicken back into the pan and cook until chicken is warm about 3-5 minutes.
6. Season with additional salt and freshly ground pepper to taste, sprinkle with Parmesan cheese and serve.

NOTES

Happy Eating!
Mushroom are optional, if not using, add 1 additional cup pf tomatoes

Cucumber Yogurt Dill Soup

YIELDS | X SERVINGS

PREP TIME | X MINS

COOK TIME | X MINS

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This is one of the easiest, go to summer soup you will ever make. It’s tangy, fresh. Add cooked chopped shrimp or chicken for a full meal. I bet this will become one of your Summer favorites too!

INGREDIENTS

3-4 cucumbers, peeled, seeds removed and coarsely chopped, about 2 cups
1/2 cup chopped parsley
6 scallions, chopped, plus extra for garnish
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart buttermilk or milk of choice
1 pint plain Greek yogurt
Salt and freshly ground pepper

INSTRUCTIONS

1. Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water and rinse well to remove salt. This step is optional.
2. Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, or milk of choice, and yogurt. Blend at high speed until it reaches a creamy consistency..
3. Season with salt and freshly ground pepper to taste. Chill well before serving.

NOTES

Happy Eating!

YIELDS | X SERVINGS

PREP TIME | X MINS

COOK TIME | X MINS

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INGREDIENTS

INSTRUCTIONS

NOTES

Tarragon Chicken

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 10-15 MINS

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This is a Double Duty recipe and tastes equally good warm as it does cold. It can be a main for dinner, make yummy little sandwiches when spooned onto soft dinner rolls or morph into a beautiful salad when placed onto a mound of fresh greens, like arugula or watercress. It is startlingly simple yet delicious. Make the dressing a day ahead to let the flavors develop.

INGREDIENTS

* 4- 6-oz boneless, skinless chicken breasts
* 1⁄2 cup mayonnaise
* 2 tablespoons white wine or white wine vinegar
* 2 tablespoons shallots or red onion, minced
* 2 tablespoons fresh chopped tarragon or 2 teaspoon dried
* 1-1⁄2 tablespoons capers, drained, chopped
* Additional tarragon and or parsley, chopped, for garnish
* Kosher salt and freshly ground pepper to taste

INSTRUCTIONS

1. Fill a medium pot with enough water to cover the chicken. Bring the water to a boil, reduce the heat, cover and simmer for 10 to 12 minutes. Cut into the chicken with a knife. If the juice runs clear it is fully cooked but if the juice is pink, cook a few additional minutes. Remove the pot from the heat and set aside to cool in the water. Save broth for another use.
2. Meanwhile, whisk together all of the other ingredients in a small bowl. Remove the chicken breasts from the broth and dry.
3. Leaves the breasts whole if you plan to serve warm as a main course or cut the chicken into into bite sized pieces if you plan to serve as sandwiches or as a salad.
4. Add chicken to a medium sized bowl. Pour the dressing, reserving a few tablespoons, over the chicken and toss. Sprinkle with additional salt and freshly ground pepper to taste. Use the additional sauce as desired to taste depending on how you plan to use the dish.

Serve one of three ways: 1. Warm with a crisp salad and Herbed Quinoa for a complete meal or 2. With mini rolls for brunch or lunch or 3. Serve cold over a large mound of fresh greens for a delicious salad.

NOTES

Many non-organic brands of “fermented” foods like capers, pickles, and olives contain some of the most notorious preservatives. Even though they can be difficult to find, it is worth the challenge and added expense. Most “whole foods” type grocers carry organic pickled products.

Easy RIbeye Roast

YIELDS | 5-15 SERVINGS

PREP TIME | 5 MINS PLUS 24 HRS

COOK TIME | 2 HRS PLUS 3 HRS

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Want a beautiful and EASY centerpiece meal for a holiday dinner or an easy to cook meal for a Sunday crowd? The ribeye roast is one of those cuts of meat that seems daunting to cook but rest assured it is one of the easiest cuts of meat to prepare. It tastes best roasted and is more of a set and forget main course. The SECRET is to prep the roast the night before. See Notes below for a perfect roast. A little preparation goes a long way!

INGREDIENTS

* 5 to 10 lb ribeye roast
* 1 Tbsp Kosher salt
* 2 Tsp ground cumin
* 1 Tsp crushed black pepper corns
* 1-2 Tsp garlic powder

INSTRUCTIONS

1. Remove roast from the refrigerator 2 hours before roasting
2. Preheat an oven to 500 degrees.
3. Roast in a large roasting pan, in the preheated oven for 20 minutes, reduce heat to 325 degrees and continue cooking until roast is reddish-pink and juicy in the center.
4. Use an instant read thermometer inserted into the center of the roast, through the side of the meet, parallel. Roast about 1-1/2 to 2 hours or until it reaches 135-140 for rare, 145-150 medium rare or 160-170 for well-done. Let rest for a minimum of 15-20 minutes.

NOTES

Notes:
1. Important: Be sure to rinse off the roast, sprinkle with a generous amount of kosher salt and put it on a rimmed baking sheet in the refrigerator, unwrapped. Let sit for 24 hours before cooking
2. The cooked roast will have a some blood rise to the top but let it sit on the cutting board before slicing it.
3. Slice cold leftovers to add to a salad, or dice and throw into chili or reheat in a skillet with a couple of fried eggs for a weekend breakfast treat.

Easy PEASY Sunday Pot Roast

YIELDS | 4-6 SERVINGS

PREP TIME | 20 MINS

MAKE TIME | 2-3 HRS Roasting Time

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My mom grew up on a farm in Kentucky and she and my grandmother often made this simple and delicious dish for Sunday dinner. Pot Roast is the original one pot meal! This recipe makes a perfect-every-time meal that will fill up the hungriest of families. The beef is tender and succulent and the vegetables are creamy and satisfying.

INGREDIENTS

* 1 sprig of fresh rosemary
* 1 3-5 lb chuck roast
* Kosher salt and freshly ground black pepper, to taste
* 1 1/2 tablespoons canola oil
* 2 large carrots, peeled and coarsely chopped
* 3 celery ribs, coarsely chopped
* 3 medium parsnips, peeled and coarsely chopped
* 2 medium russet potatoes, peeled and cut in half lengthwise and then cut cut again into quarters
* 1 large yellow onion, coarsely chopped
* 3 cloves garlic, minced
* 2 tablespoons tomato paste
* 1/4 cup dry red wine
* 3 cups beef stock
* 2 teaspoons Worcestershire sauce
* 1 Bay leaf
* sprigs fresh or 2 tsp dried thyme
* Rosemary and or thyme sprigs for garnish

INSTRUCTIONS

Preheat oven to 350 degrees

1. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
2. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
3. Stir in red wine, scraping any browned bits from the bottom of the pot.
4. Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves and simmer for 2-3 minutes.
5. Top with beef, cover and pop in oven for 1 -1 1/2 hours or until roast is almost tender.
6. Add carrots, celery, parsnips and potatoes to the pot, mix and then cover and continue to bake for one more hour or until veggies are tender.
7. Remove and thyme sprigs and bay leaf from pan and toss. Serve roast with vegetables and the accumulated broth. Garnish with thyme or rosemary sprigs.

NOTES