Ragin Cajun Chicken Sliders


This is so easy to make

1 lib boneless skinless chicken thighs
2 cups of your favorite hot sauce (Franks works well)
ranch dressing
coleslaw mix
slider rolls

cut chicken thighs into 2 inch chunks.  Marinate over night in hot sauce.  Heat oven to 350 degrees and cook chicken until done.  About 20-25 minutes.  While chicken is cooking toss coleslaw mix with ranch dressing and set aside.    When the chicken is done let cool.  Place 1 pice of chicken on a slider roll and top with coleslaw ranch dressing mix and serve.

Black Bean Soup

INGREDIENTS
 
1 lb black beans   picked over
8 Cups chicken stocki
3 bay leaves
1 tbs cumin
1 tbs oregano
1 tbs chili powder
1 tsp chipolte pepper
3 cloves garlic smashed
1 tsp red pepper flakes
1 large carrot dice
1 large stalk celery diced
1 large onion diced
1 red pepper diced
2 jalapeno peppers diced
1 ham bone
1 can diced tomatoes (I use rotel)
1 can creamed corn
1 CUP SHREDDED CHEDDAR CHEESE

COOK BEANS FOR 1 HOUR IN ENOUGH WATER TO COVER BY ONE INCH.
ADD CHICKEN BROTH, BAY LEAVE GARLIC AND SPICES AND  AND HAM BONE AND BRING TO A BOIL.  ADD RED PEPPER FLAKES, DICED VEGGIES, TOMATOES AND GENTLY SIMMER UNTIL BEANS ARE SOFT.  ADD CREAM CORN AND RETURN TO A SIMMER FOR 1/2 HOUR. MELT IN CHEESE.

SERVE WITH EXTRA SHREDDED    CHEESE AND SOUR CREAM
 

Curried Chicken Pot Pie

2 boxes refrigerated pie crusts
2 lbs boneless skinless chicken
4 cups water
6 tbs butter
1 cup potatoes diced
1 cup diced onions
1 cups diced celery
2 cups frozen peas
2 cups frozen carrots
1 cup frozen corn
2 tbs curry powder
1 tbs garlic powder
1 tsp cayenne pepper
5 tbs flour
2 chicken bullion cubes

Put chicken in pot with the 4 cups of water and chicken bullion cubes.  Bring to a boil and then lower to a simmer.  Simmer until chicken is fork tender - Remove chicken and save the broth.
Shred chicken.

Melt 4 tbs butter in a large dutch oven.  Add the potatoes, onions and celery and toss well.  Cover pot to sweat veggies, stirring occasionally.  When veggies start to soften add two soup ladles of the reserved broth and the corn peas and carrots..  When broth is absorbed and potatoes are soft add remaining two tablespoons of  butter.  Mix  flour, curry powder, garlic powder and cayenne pepper together and sprinkle over veggies, mix well and let cook for about 2-3 minutes add the rest of the reserved chicken broth ladle by ladle until you have a nice thick sauce.

Prepare two pie plates with the bottom crust.  Add enough of the chicken mixture to come up almost to the top.  Place the second pie crust on top and press edges together with a fork and brush with egg wash.  Repeat with second pie crust.

Bake in a 350 degree oven for approximately 50 minutes until the crust is golden.  Let cool for ten minutes before serving.

Thai Red Curry Soup

CHICKEN BROTH
3 quarts chicken broth
1 large carrot in chunks
3 stalks celery in chunks
1 large onion quartered
5 cloves garlic smashes
1 3 inch piece of ginger smashed
1 small turnip in quarters
2 boneless chicken breasts
2 bay leaves

Combine everything in a large pot and bring to boil - lower heat and simmer for 45 minutes.  Strain broth reserving chicken - let chicken cool and shred and reserve

for the soup

the chicken broth
3 serrano chilies seeded and thinly sliced
2 tbs ginger minced
1 stalk lemon grass split in half
3 cloves garlic minced
1 can coconut milk
1 red pepper seeded and thinly sliced
1 cup thinly sliced shitake mushrooms
juice of 4 limes
1 tbs lime zest
serrachi hot sauce to taste
2 tbs thai red chili paste
1 tsp cayenne pepper
1/2 cup cilantro
1/2 basil thinly sliced
shredded chicken
combine all the iingridents with the exception of the cilantro basil and chicken p bring to a boil and then simmer covered for 45 minutes right before serving add cilantro basil and chicken

Add as much hot sauce to taste (we use a lot)

Enjoy

Artichoke dip

This is a very versatile dip - the possibilities are endless
Here is the basic recipe

1 can artichoke hearts well drained and chopped or 1 bag frozen well thawed drained and chopped.

1/2 cup minced onion

2 cloves garlic finely minced (I have one of those micro graters - I swear by it)

1 cup mayo

1/2 cup sour cream

1/8 cup hot sauce

1 cup parmesan cheese reserve 1/4 cup

1 cup asiago cheese - reserve 1/4 cup

1/2 smoked red pepper (from a jar) diced

1/2 cup minced pickled jalepenos (optional)

hot sauce to taste.

mix all ingredients with the exception of the reserved cheeses together in a large bowl - pour into a well butter baking dish - sprinkle reserve cheese on  top (you can also sprinkle more hot sauce over the top if you want)
and bake in a 350 degree oven for about 25 minutes or until bubbily

Grilled Ruben dip

omit the asiago cheese
omit jalepenos and red pepper
use 1/2 cup parmesan cheese
add 1 1/2 cup swiss cheese
1/2 cup corned beef chopped
1 small can sauerkraut well drained
omit hot sauce - add 1/4 cup mustard

Veggie dip

Add 1 small box well drained spinach, chopped broccoli, chopped asparagus or any veggie of choice.

you can also add 1 cup chopped cooked shrimp or crabmeat and 1 small can chopped mushrooms.

Coconut Chicken Curry Soup

Left over martha stewarts coconut chicken curry casserole
1 can diced tomatoes
1 can low fat coconut milk
1 can creamed corn
2 tbs thai red curry paste
5 cups chicken broth
1/2 cup peanut butter
3 cloves garlic
1/4 - 1/2 cup brown sugar
1 cup fresh basil leaves

Pick all the chicken from the bones and set aside

put all the ingredients from the diced tomatoes through the brown sugar into a pot and bring to a boil - add chicken and left over rice and veggies bring to a boil and then simmer for about 1 hour
Add basil about 5 minutes before serving.

Serve with crusty bread.

Enjoy

Martha Stewarts spicy coconut chicken casserole

I am sharing this because I used the left overs to make a really delicious coconut curry soup - so make this and then read my next recipe for the soup

Ingredients

Serves 4

• 1 tablespoon olive oil
• 4 whole chicken legs (about 3 pounds total)
• Coarse salt and ground pepper
• 1 can (14.5 ounces) light coconut milk
• 1 1/2 cups canned reduced-sodium chicken broth
• 1 to 2 teaspoons Thai red curry paste
• 1 cup jasmine rice
• 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
• 8 ounces green beans (stem ends removed), cut into 1-inch lengths
• 1/2 lemon, cut into wedges, for serving

Directions

1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
2. To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
3. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.

From Everyday Food, October 2008 | Send

Read more at Marthastewart.com: Spicy Coconut Chicken Casserole - Martha Stewart Recipes 

Beef Stew

2 lbs stew meat cut into 1 inch cubes

1 cup flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
3 tbs olive oil
1 and 1/2 cup red wine
1 box beef broth
1 packet lipton onion soup
1 can rotel tomatoes with chili peppers
1/2  lb baby carrots
1/2 potatoes in a large dice
1/2 bag pearl onions
1 small zucchini
1 can corn
1/2 bag frozen peas
1 1/2 tsp thyme
4 tbs worstershire sauce

Put the flour, salt, pepper and garlic powder in a large plastic bag.
add the beef in batches and and coat with flour  and shake well.  heat the oil in a large pan - add beef in batches and brown on all sides.  remove beef from pan and deglaze with red wine when the wine is almost gone add beef broth, beef, onion soup, thyme carrots, rotel tomatoes, potatoes, and worstershire bring to a boil.  simmer for about 1 hour - add the zucchini, onions, corn peas.  continue to simmer until the stew is thick - serve with biscuits.

Plum Dumplings

Late August and in September those lovely little Italian Plums appear in the supermarket - in my family that always meant it was time for plum dumplings - My great-grandmother was from Austria Hungary and this was a special treat -  We always ate them on top of cottage cheese with melted butter and sugar but I know that some people omit the cottage and just use sugar and cinnamon and some use melted butter as well.

2 Cups flour
2 Tablespoons Sugar
1 Teaspoon salt
1 egg
1/2 cup mild
24 small italian plums

mix dry ingredients in a mixing bowl - mix egg with milk and combine add to dry ingredients.  Mix until a nice soft dough ball forms.  If too thick just add a little milk

roll out into a log and cut 24 pieces,  roll into balls - with a rolling pin roll out each ball on a flour surface to 1/4 inch thick - place 1 plum in the middle and wrap dough around plum completely - use a little was to make it stick.  Repeat until all the plums are covered.

Bring a very large pot of water to boil and add 2  tablespoons of salt. Add abut 6 dumplings at a time and once dumplings rise to top cover with a tight lid and cook for 15 minutes.  Remove with a slotted spoon.  Repeat with remaining dumplings

Coconut Chicken

2 cups margarita mix (holland house)
2 large (very large) Boneless, skinless chicken breasts
1 cup coconut flakes
1 cup panko bread crumbs
1 tsp salt
1 tsp pepper
1 tsp curry powder
1 tsp garlic powder
2 eggs

Slice the chicken into 8 pieces
put in a resealable plastic bag and add margarita mix - marinate overnight

mix  coconut, breadcrumbs, and spices in a large pie plate
mix egg in another pie plate

Pre heat oven to 375 and line a baking sheet with aluminum foil and spray with your choice of cooking spray

dredge chicken first in egg  and then in coconut mixture - place on baking sheet.

Cook for 20 minutes in the oven

enjoy

Buffalo Chicken Dip

1 boneless Chicken Breast - poached and minced

1 cup mayo

1 cup sour cream

1 cup parmesan cheese

1/2 cup crumbled blue cheese

1/2 up blue cheese and parmesan cheese mixed together

1/2 cup red wine vinegar

1/2 cup hot sauce

Mix all ingredients til well blended - put in a casserole - sprinkled a mix of blue cheese and parmesan over the top and  bake at 350 until bubbly - serve with tortilla chips and veggies

Chicken Burgers with a Curry twist

1 lb ground white meat chicken
1 red pepper
1 celery stalk
1 carrot
1 small onion
2 cloves garlic
2 TBS hot curry powder
salt and pepper to taste

place red pepper, celery stalk, carrot, onion and garlic in food processor and using the pulse chop until finely minced but not mooshed.  Put ground chicken in a large bowl - add 1/2 cup of the minced veggies (save the rest for later) add curry powder and mix well with a wooden spoon until all is incorporated evenly.

With the spoon divide into 3 portions - wet hand throughly and form into patties -

Heat a grill pan until it is stinking hot add chicken to pan and cook for 6 minutes and flip and cook for another 5 minutes

Lamb Gyros

Under the heading of "another no brainer"

2 lbs whole boneless leg of lamb
1 jar Kens "greek Salad dressing" (see this is the no brainer park)
iceberg lettuce
cucumber (sliced)
red and green peppers (sliced
tomatoes diced
pepperocini sliced
premade tzaki sauce
pita bread

marinate lamb in salad dressing overnight
cook on grill to desired doneness
arrange veggies on platter
thinly slice lamb and put on a platter
served with pita bread and tzaki sauce

Asparagus with Honey Mustard dressing

This comes under the heading of "no brainer" I have no problems using shortcuts if they work

1 lb asparagus
1 bottle "Kens" Honey Mustard Salad Dressing

 Bring a pot of water to a boil and cook asparagus for about 3minutes - remove from pan and "shock" in ice water

Drain and make sure the asparagus is completely dry

Place in a nice serving dish

Pour about 1 and 1/2 cup dressing over the asparagus cover  and chill

Southwest Chicken Vegetable and Black Bean Soup

4 tbs olive oil
1 lb boneless chicken breasts (I put them in whole and then shred them later)
1 large can (48 oz) chicken broth
1 bunch leeks (sliced)
3 stalks celery (diced)
3 carrots (diced)
1 large onion (diced)
3 jalepeno peppers (diced)
1 poblano Chile (diced)
1 red pepper (diced)
3 cloves garlic (minced)
1 can diced jalepenos
1 can black beans
1 cup frozen grilled corn (I get it at trader Joes)
2 cans diced tomatoes
2 tbs goya adobe (spicy)
1 tbs cumin
1tbs oregano
1 tbs ancho chile powder
1/2 cup cilantro
juice of 1 lime

Put olive oil in a large pot and turn flame on high
add diced vegetables and cook until softened - add spices and cook until they impart a delectable aroma - about 1 minute stirring constantly.  add chicken broth and 2 cups water add canned jalepenos and black beans, grilled corn and tomatoes -bring to a boil and then lover to a simmer until you can pull the chicken apart with a fork.  right before serving add cilantro and lime juice you can also grate a little lime zest into the soup at this point

***I like to add about 2 cups of freshly grilled chorizo to this recipe right before you serve it - I grill it slice it and drain as much oil from it as possible

Easy Beef and Bean Burritos

1 lb leftover taco meat
1 can black beans drained
1 can corn
1 large jalepeno pepper diced
1 small onion diced
1 tsp cumin
1 tsp garlic powder
1 tsp sugar
2 cups salsa
4 cups sharp cheese
6 large flour tortillias
3 tbs butter
3 tbs flour
1 1/2 cups milk
hot sauce

saute onions and pepper until soft - add black beans and mix together add cumin, garlic and sugar - mix to blend - add taco meat and 1/2 cup salsa combine well - add corn - lay tortilla on a flat surface - place 1/3 cup of beef mixture on tortilla, sprinkle 1/4 cup of cheese and roll up and place seam side down in a casserole dish that has the remain salsa spread across the bottom. Repeat until you have approximately 6 burritos.

In a small sauce pan melt butter and add flour cook for about 1 minute - add milk and stir until thickened add the rest of the cheese and stir until completely melted and smooth - add hot sauce to taste pour mixture over burittos and place in a 350 degree oven for about 20 - 30 minutes or until bubbily

Beefy Mushroom Barley Soup

2 large portabello mushroom caps, thinly sliced

2 lbs white mushrooms, stems removed and cleaned and sliced

1 lb beef cubed

1 onion dices

1 leek diced

2 stalks celery dices

1/4 cup sherry

3 tbs olive oil

1/4 cup butter

2 tsp thyme

1 tbs ground nutmeg

8 Cups beef broth

1/3 cup pearl barley

salt and pepper

Heat olive oil in a large pot - generously season beef with salt and pepper - add to pot and brown on all sides - remove from pot - add butter and add onions, leeks and celery and cook until softened -add mushrooms - stir well to coat - lower heat and cover and cook for 5 minutes - stir - cover for another 5 minutes - remove lid and stir well - allow most of the moisture to cook out - add sherry and cook until sherry is absorbed - add thyme and nutmeg - add beef broth= bring to a boil and then lower to a simmer for 1//2 hour- add barley and continue cooking covered for about 34 minutes or until barley is cooked through

Strawberry Spinach Salad

1 quart strawberries
1 box baby spinach
2 tbs sesame seeds
1 tbs poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 tsp  paprika
1/4 tsp cayenne
1/2 tsp worcestershire sauce
1 TBS minced onion
1/2 cup slivered almonds
mix sesame  and poppy seed in a shakable container (I use a folgers coffee can) add sugar, olive oil vinegar paprika cayenne worcestershire sauce onion  and shake vigorously and then put in the fridge for at least an hour or over night is better.

Thinly slice strawberries
 place spinach in bowl and spread strawberries over the top toss add dressing and serve

I got this also from a back of the box recipe it looks really beautiful at Christmas (Red and Green) but also when strawberries are ripe  frozen strawberries also work but you really have to drain them well
save the juice for smoothies

Carrot Cake

This is a recipe that I found on the back of a Sunlight Oil Bottle years ago.  It is fine bakery quality delicious!  If you do not want to use so much oil then drain the pineapple over a measuring cup and then add enough oil to make 1 cup

In the bowl of an electric mix add 3 eggs and beat until yellow and frothy

add
1 cup oil
2 cups sugar
2 tsp Vanilla

Beat on high speed for 2 minutes

In another bowl sift together

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Turn mixer to low and add dry ingredients
once incorporated mix on high for 1 minute

now add
2 cups grated carrots
13.5 oz can crushed pineapple (well drained)
1 7 oz bag grated coconut
1 cup walnuts
Mix well
pour into 2 round cake pans  and bake at 350 degrees for about 50 minutes - test for doneness

Cream Cheese Frosting

1 lbs cream cheese
1 stick of butter
2 cups powdered sugar
bring cream cheese and butter to room temperature  beat until smooth add powdered sugar and beat until smooth and creamy - frost cake - eat cake

grilled cheese 2 ways

Grilled Kielbasa Rubens

1 kielbasa sliced on an angle (you should get about 20 slices)

r slices rye bread

1 can sauerkraut

1 slices swiss cheese

Lightly toast the rye bread

grill  the sliced kielbasa on a grill pan

put 4 slices of kielbasa on each slice of rye bread

top with sauerkraut and cheese

broil until cheese bubbles

serve with mustard and thousand island dressing

Grilled Hawaii

6 slices white bread

6 slices ham

6 slices pineapple

6 slices provolone

smoked paprika

lightly toast the white bread and place on baking sheet

layer with ham, pineapple, provolone cheese - sprinkle with paprika

place under broiler until cheese is nice and  bubblely

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