One of the first West Indian dishes that I ate after embracing my Antiguan heritage was Curry Chicken. Growing up in Michigan with my Antiguan dad and American mom, I typically ate mostly American cuisine, and occasionally had an island themed beef patty. Even on […]
I already got my goto gumbo recipe, so I decided I need a basic goto jambalaya recipe. Guess what… score! This can be prepared by anyone. If you are just looking for a one pot dish that will feed about a dozen people, this is it. I found this recipe on an awesome blog called Gimme Some Oven. I plan to explore the site much more after this winner.
Dice 1 large onion
Dice one of each yellow, green and red bell pepper
Dice 2 ribs of celery
Mince 4 cloves of garlic
Add all of the prepared vegetables to a pot heated with a tablespoon of olive oil, and once they are cooked thru nicely add cut up boneless skinless chicken breats and a pound of andouille sausage with a bay leaf.
Once the vegetables and chicken are cooked, add 3 cups of chicken broth, 14oz of crushed tomatoes and a 1 1/2 cups of brown rice. This is also the step that you begin to add the seasoning, like 2 tablespoons of creole seasonings, 2 teaspoons of dried thyme
This dish will only get better with time. When all of the broth is absorbed, this dish will be a treat for a casual dinner party, tailgate, or even a potluck.
I took the liberty of lightening up this recipe with the use of brown rice and chicken andouille sausage, and I used 1 1/2 pounds of shrimp instead of the 1 pound to stretch it a bit, and besides who doesn’t like shrimp.
I have the best go to recipe for chicken if I want the most moist, delicious chicken. This recipe will ensure the skin comes out crispy and flavorful. I think I have been cooking my chicken with this recipe for at least five years. […]
3 Thanksgiving Menus
Thanksgiving just isn’t Thanksgiving without certain flavors, or ingredients. However, sometimes you want to change things up with different options that are not the typical Thanksgiving menu. Of course nothing is wrong with tradition either.
I wanted to share a few options that you may want to consider in 3 types of Thanksgiving dinners, and of course you can do a mix of all 3 if you like. I have done all of the leg work in researching options for the nontraditional options, and lets face it you have all of the traditional recipes and menus, after all you ate it last year.
Traditional Thanksgiving Day
- Roasted Turkey (simple seasoning of salt, pepper, sage, and poultry seasoning)
- Dressing (Yes dressing, stuffing the bird will not yield enough)
- Slow cooked collard greens
- Macaroni and Cheese
- Candied Yams
- Cranberry sauce (canned, after all, it is tradition)
- Pumpkin pie and sweet potato pie
Traditional Thanksgiving Dinner 2.0 (kicked up)
- Deboned Turkey Roulade with stuffing (have your butcher debone the bird)
- Corn bread dressing
- Roasted sweet potatoes, brussels sprouts, acorn squash, and butternut squash (400 deg F 1 inch cubes, spread out no a cookie sheet and sprinkle with salt pepper fresh rosemary and drizzle with olive oil)
- Green beans (the fancy name is haricot vert, sauté in a pan with garlic, shallots, salt and pepper and a little water to help steam)
- Fresh cranberry sauce
- Pumpkin cheesecake
Healthy Thanksgiving Dinner
- Roasted Turkey breast (brined)
- Sweet potatoes tossed in agave nectar olive oil
- Sautéed kale (with minced garlic, diced onion, and olive oil)
- Cranberry relish
- Whole-grain apple cranberry dressing
- Pumpkin ginger flan
Thanksgiving doesn’t have to be the same thing you always have, but if tradition is what you like, don’t be afraid to throw in a new option. Your new option might become a new tradition.
I got a chance to support the winner of the Rachael Ray Culinary Tuition Competition that I took part in a few months ago, recently. It was so great to see Rachel Green in her element. The room was nicely decorated and we all came […]
After a quick trip to Long Island to visit my wonderful family, my friend and I decided to take advantage of being in the city on a beautiful evening. Since she is a vegetarian, and we are working on getting summer ready… if you know what I mean.
At the suggestion of my veggie friend, we drove around for what seemed like forever to get a free parking space, to finally arrive at Cafe Blossom.
Cafe Blossom is a vegan restaurant in the West Village of NYC. This being my 2nd vegan meal experience as a foodie, we went all out. We started at the bar with a vegan wine (red blend (bordeaux/rhone style), the vegan vine, sonoma, california, 2009). Here’s the thing, we didn’t have a reservation, and initially were told they were booked, but with a bit of charm we asked if we could wait and maybe someone would leave early or not show up, After about 20 minutes at the bar, Wooohooo, we got a table. By the way, sitting at the bar is pretty cool since you can see directly into the small kitchen.
Once seated I had the following:
beet carpaccio, herbed cashew ricotta, marinated figs, extra virgin olive oil,
quinoa and squash burger, lettuce, tomato, red onion, spicy aioli
peach and strawberry crumble, vanilla ice cream
chocolate kahlua tart, date and hazelnut crust, vanilla ice cream
Yes, we had 2 desserts, but we couldn’t decide what we wanted… sue me.
The chef (Shawain Jay, @chefwhyte) and the staff at Cafe Blossom are amazing. I look forward to trying some more of the meatless treats at Cafe Blossom