Recipe Swap! Share Your Spec-ial-ities!

This thread was very useful. Thanks Keeks y. for the recipes. I made both the jerked chicken and the jerk sauce. It came out really well. This inspired me to create a blog featuring varying recipes that I have tried. Unfortunately, I did not think of taking pictures of the jerked chicken - the blog came later haha. Oh well. Well, here's the link to my new blog:
http://foodhedonist.blogspot.com/

Beef + Tequila + Orange = MOUTHGASM!!!

3 teaspoons ground cumin
1 teaspoon coriander
1/4 teaspoon ground cinnamon
2 teaspoons kosher salt
2 teaspoons ground black pepper

4 pounds boneless chuck, cut into 2-inch pieces
2 tablespoons olive oil
3 cups onion, thinly sliced
2 tablespoons garlic, finely chopped
1 cup TEQUILA
2 cups canned diced tomatoes
3 chipotle chiles in adobo sauce (canned)
1/2 cup orange juice
1 cup chicken stock
2 bay leaves

In a small bowl combine cumin, coriander, cinnamon, salt, and pepper. Sprinkle all over the chunks of meat.

Preheat oven to 325F

Heat oil in a large, heavy-lidded pot (a dutch oven or "le cruset" type that can go into an oven), brown meat in 2-3 batches until all sides are nicely browned. As you complete each batch, transfer meat to a platter or bowl. When all the meat is brown, pour off all but 2 tablespoons of fat and add the onions. Cover pot and cook onions until they are soft and just beginning to color, about 10 minutes.
Stir them from time to time. Stir in garlic and cook or one more minute.

Pour in tequila and stir, scraping up any brown bits from the bottom of the pan. Bring to a boil and reduce tequila to about half. Add tomatoes, chipotle chiles, orange juice, chicken stock, bay leaves, reserved meat, and any leftover spice blend. Stir and bring to boil. Reduce to a simmer, cover, and place into the middle of the oven.

Bake until meat is fork tender, about 2 1/2- 3 hours

Transfer pot to the stove top. Remove meat and decrease the liquid. Reduce liquid at a boil until it just becomes syrupy. Season with salt and pepper if needed. Add meat back in (shred meat at this point if you prefer) and cook a minute more to reheat.

GARNISH: limes, chopped fresh cilantro, finely chopped red onion, serve with corn tortillas

**I got this recipe from a Lund's food magazine a few years ago**

Really simple but folks will think you are a gourmet chef
Carmalized onion and Goat Cheese Frittata

All you need is carmalized onion, I carmalized my onions in a large batch and save some for later since carmalizing can take a while.
To carmalize just slice up some onion cook in butter and a bit of sugar and maybe some white wine. Making sure they dont burn them and turning them constantly. Before you are done, put some water in the pan to get the glaze off the pot and onto the onions. This can take from 30-40 mins dont pump up your heat to cook them faster or they with get soggy

okay so put the carmalized onions in an oven safe frying pan.

in a bowl mix about 6 eggs, depends on how many you are feeding. beat with a bit of cream, nutmeg, salt pepper and whatever seasonings you like. i personally dont like my eggs to taste like eggs. LOL

put them in the heated oven safe pan

let it set for a minute, the heat should not be too high you dont want the eggs to brown because they need to cook in the oven

when it starts to set, the edges of the eggs are seperating from the pan, crumble some good quality goat cheese on top and thoughout

throw it in the oven until firm, cut like a pizza serve with some fresh tomato slices on the side

you will impress people with this one.

good luck

I only use recipes as guidelines, so everytime a make a dish, it's a little different. I make the BEST one pot dishes, or so I'm apt to think. :) I made three desserts for a Thanksgiving dinner I was invited to last year. It consisted of homemade pecan pie, homemade peach cobbler, and candied yams. I went to a couple of cooking sites, took the best recipes, and then made them my own by adding/deleting some ingredients.
Sorry that I don't have any recipes to share. They're all in my head, but reading some of the dishes above has made me really hungry. :)
My Great-Grandma made this Coconut-Caramel cake every Thanksgiving when I was younger, which is just about THE BEST thing I've ever tasted. I only wish that I knew her recipe!

Everyone, thank you so much for the recipes. I am just getting into cooking and I am printing these recipes out! LOL I was always afraid of making a disaster in the kitchen, so I preferred getting meals that were pre-made. I know, terrible on my part. However, I decided to cook every meal for an entire week, just to see how it goes.

Your recipes are very much appreciated.

Kale Chips

Get half a bunch of Kale and wash thoroughly, you may use stems or discard. Dry well. Place on baking sheet, drizzle 1-2tbsp Olive oil, pinch or two of sea salt, dash of your fave unsalted herbal seasonings(optional) 1/2 tsp tumeric(optional). Toss everything together on baking sheet to disperse seasonings evenly. Spread leaves out leaving a lil space between each.
Preheat oven to 350, place on middle rack and bake for 10 mins. Remove and let stand for 5 mins. Enjoy!

I could post some traditional zulu recipes but I don't think anyone would eat it. Y'all probably to picky :)

Wouldn't it be awesome to get Tommy Valentino to suggest wines to some of these recipes?.

Just when I think I'm out, they PULL me back in! Seriously, how is a writer to write with all this distraction...hmmm?

Okaaay. Here is a challenge to ALL of you ladies. After I researched what goes into bread, and how it is a factor in Diabetes, even Whole wheat, even the so-called healthiest, I stopped eating bread. SHOCKER! DO I HEAR GASPS AROUND THE WORLD??? Instead, several months ago, I came up with this delicious substitute, which, after a month of eating, you ladies are going to tell me something about how your waist is tighter and your skin looks more fabulous and your energy is all over the place. And I will smile, knowingly, mysteriously, and say, "I know, I know."

This is the easiest bread to make. 350 degrees in the oven, in the morning, while you shower. Have it with your coffee. It will change your life.

BASIC RECIPE: (Serves one or two people. Double and triple for more)

Buy: Ground Flaxseed (Not the WHOLE seedy things--it has to be ground, like brown flour, which gives your body access to the Omega 3's. The golden kind is more delicious and light, the brown kind is nuttier and denser. You can also mix the two kinds if you like.)

Wheat germ (not toasted).

Coconut flakes. (Not canned. Buy the ones in the bins at Whole Foods)

Eggs (one or two)

Butter (the real kind, darling. Your body/brain uses FAT. It's the factory-made in the fake butter that is not good for you)

Brown, unrefined Organic sugar. (Tastes a whole lot better, with complex flavors, yet less sweet.)

In a ramekin, put about 1 tsp of butter, and about 1/2 cup of coconut flakes in the oven for about five minutes, until the butter melts and the coconut is slightly toasted.

Add half cup Flaxseed, a half cup wheat germ, and three tbl. spoons sugar (you can add more to your taste as you play with this recipe). Mix all ingredients until you get lumps--but the melted butter is distributed through. Then beat an egg and mix in. Place back in the oven, 350 degrees, until a knife is clean when you poke it in the middle. Now here is where it gets cute. This is delicious--just like that. It is nourishing, with everything you need. If you like sweets, what you will find is after eating this in the morning, you won't feel an urge for sweets. You can butter this, eat with cheese, or a scrambled egg--whatever you please. You can even make it sweeter, by adding more sugar. But here is the best part:

This recipe is completely compatible with ANYTHING. Customize it to your liking. You can chop dates and add to it. Crush some Cashews or Macadamia nuts and stir in and bake. Fresh cherries. Dried Cherries. Lime zest. Nutmeg. Cinnamon. Marzipan... Add almond butter. Add Salsa and peppers--fantastic. Dip in maple syrup. Add cream cheese.

Whatever you add to this, it is delicious...

I'm going to give you brand names I use now, and prices:

Eggs, I use Organic Valley; 18 eggs for $4.99
Bob's Red Mill, Whole Ground Flax (he also has Golden ground)16 oz $3.99
Tearn Raw Wheat Germ 2.99
Butter Organic Valley: 5.99 (1 lb)
Sugar (I buy any Organic/All Natural brand on sale that week. Commodities has been all over the place--have you seen the prices lately???)

Once you start making this, you won't miss the bread. And who knows...the sky is the limit when it comes to creativity with food, so I'm expecting some uses that will blow my mind.

Oh, I also make dumplings with Mochi, which is a brown rice flour from Japan...but that is for another recipe.

Keep the recipes coming, ladies! I may just create a separate page so it's easy access for everybody.

Jerk Chicken Recipe
Ingredients
• 1/2 cup malt vinegar (or white vinegar)
• 2 Tbsp dark rum
• 2 Scotch bonnet peppers (or habaneros), with seeds, chopped
• 1 red onion, chopped
• 4 green onion tops, chopped
• 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
• 2 Tbsp olive oil
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 4 teaspoons ground allspice
• 4 teaspoons ground cinnamon
• 4 teaspoons ground nutmeg
• 4 teaspoons ground ginger
• 2 teaspoons molasses
• 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
• 1/2 cup lime juice
• Salt and pepper
Safety note. Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.
Method
1 Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.
2 Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
3 When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

4a Grilling Method
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
4b Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
Cut chicken into pieces. Serve with black beans and rice.

Jerk Sauce

INGREDIENTS :
• 1/2 cup pimento( allspice berries)
• 1/2+ cup packed brown sugar
• 6-8 garlic cloves
• 4-6 Scotch bonnet peppers
• 1 tablespoon ground thyme or 2 tablespoons thyme leaves
• 1-2 bunches escallions (green onions)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• salt and pepper to taste
• 2 tablespoon soy sauce to moisten
METHOD:
1. Put content in a food processor or blender and liquidfy
2. Pour sauce in a Jar and keep refrigerated.
3. The sauce will keep forever if kept refrigerated
4. To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
Seasoning Instruction for Chicken
• Leave skin on chicken
• Rub the meat (chicken, pork or beef) with the seasoning.
• With chicken, be sure to rub under skin and in cavities
• Marinate overnight.
Seasoning Instruction for Pork or Beef
• Rub the meat. If using a pork shoulder, make shallow cuts and rub in.
• Marinate overnight.
Seasoning Instruction for Fish
• Can also be used with fish, but use a "steak fish" like grouper, dolphin, , king
• Marinate overnight.
Cooking Instructions
• Grill at lowest possible setting over a low fire until done.

Seafood minestrone:

any kind of seafoods. I especially like mussels.
carrots
leeks
celery(the root one)
White beans
savory cabbage
tomato paste

Sautè chopped vegetables in any kind of onion(as long as it makes you cry)using olive oil
Add vegetable stock to taste(NO salt!)
Add tomato paste to thicken
Let simmer
Add mussels at the end.

This one I stumbled on just playing in the kitchen and turned out pretty good. I don't use specific measurements . I'm a country girl we just "eye-ball" it.lol But it is Alfredo Sausage and Penne.

1 Package Penne Noodles
1 Jar of Alfredo Sauce
1 Package of Hillshire Farm Sausage Beef Kielbasa Sausage
1 teaspoon of Minced Garlic
Cayenne Pepper
Mrs. Dash Original
Black Pepper
Salt
Red Pepper Flakes

Start boiling noodles. Add Salt to taste(optional). While noodles boil slice sausage in to medium sections. Saute Sausage and Minced Garlic until sausage browns. Once the Noodles have finished, drain and mix the noodles with the Alfredo and Sausages into pan on Med to Med-Hi heat. Add Mrs. Dash, Salt, Red Pepper Flakes and Pepper to taste. Stir mixture, and then let it sit on heat for 1-2 minutes. Stir mixture until sauce is reddish tint,and creamy consistency. Remove from heat and serve.
*******

This is a great meal for leftovers when all the flavors just combine. My rainbeau loved it and got seconds!

Wow, this is great! Lot of new things to try out...

Jamaican Curried Chicken Recipe

Ingredients:

1 Pack of boneless-skinless chicken breasts
2 cloves of garlic, chopped
1 whole onion, diced
1 whole tomato, diced
2 sprigs of thyme
1 Scotch bonnet pepper (called habanero peppers stateside)
4 sticks of carrots, sliced
2 potatoes, cubed (optional)
1/4 cup of Grace Curry Chicken seasoning
1 or 1 1/2 teaspoon of salt
1/2 bar of creamed coconut (optional)
1 teaspoon of black pepper
1 teaspoon of vinegar
1- 1 1/2 tablespoons of vegetable or coconut oil

Directions:
Cut the chicken breasts into small pieces. Wash with vinegar. Add salt, black pepper and 1 tablespoon of curry seasoning. Mix well. Leave to marinate for about 15-20 minutes. Add a small amount of oil to the saucepan. When the oil is hot, add the remainder of curry powder to the hot oil over low heat. Leave for one minute. Do not allow this to burn. Then, add the mixture of chopped onions, garlic and tomato to the pot. Stir for about a minute. Then, add the chicken. Stir for about 2 minutes them allow it to simmer. You can do this by adding 1/2 cup of water. Add the thyme and the scotch bonnet pepper at this point. You may also add the coconut cream bar. Add the diced potatoes as well. Cover the pot and leave for about 25-30 minutes. After 25-30 minutes, add the carrots. If you prefer the carrots to be less crunchy and more cooked, add them at the same time with the potatoes. Sprinkle with black pepper. You have the option of adding flour to thicken the sauce if necessary.

I'm still a noob in terms of major stuff, but the one thing I love making is Bruschetta. This is the recipe i use:

INGREDIENTS

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil

METHOD

1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Yield: Makes 24 small slices.

* * * *

I adjust the ingredients according to if It's just me or i'm fixing it for others. It's great for a light lunch. It tastes so fresh and delicious, and improves your mood instantly I find. :D

This is my staple for summer eating as I can usually get veggies fresh from my friends' gardens. It pairs well with grilled meats and is wonderful as a dip with fresh corn tortilla chips.

Black Bean and Corn Salad

1/3 cup fresh lime juice from organic limes
1/2 cup cold-pressed, organic olive oil
5 cloves fresh organic garlic, grated on Microplane
Sea salt, to taste
Cayenne pepper, to taste (I use about 1/4 teaspoon)
2 (15 ounce) cans organic black beans
1 1/2 cups organic frozen white shoepeg corn
1 small organic fresh red bell pepper, small dice
1 small organic fresh orange bell pepper, small dice
2 fresh organic tomatoes, small dice
6 - 8 organic scallions, thin-sliced
1/2 cup organic fresh cilantro, chopped

Directions:

1. Place lime juice, olive oil, garlic, salt and cayenne pepper in a deep cup and emulsify with a hand blender (a regular blender is fine but I find it doesn't emulsify the dressing as well as a hand blender).

2. In a salad bowl, combine beans, corn, bell peppers, tomatoes, scallions and cilantro. Pour dressing over the ingredients and gently fold until everything is combined and the dressing has been well-incorporated. You can serve it but it's much better the next day after the flavors have blended. I always use organic produce but it's not necessary if you can't find it.

Hi Christelyn,

I have not been aroud for a little bit but have such a great blog!

There is a dish that I make with frozen spinach (sorry :) you can also use fresh spinach). I fry it in virgin olive oil. I add onions, tomatoes, black olives & mushrooms. I season with Natures seasoning. I add avocado and sprinkle with a little cheese. When I make it I usually have too much so I freeze most of it in a Ziploc. You can just come home and pop the ziploc in the microwave. It tastes even better a couple of days later.

You can use this spinach dish as a side item to your Salmon & Tilapia or as a filling for an egg white omlette. It is delicious. You have to be creative.