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Monthly Archives: January 2012

Sweet Potato Waffles

chicken-and-sweet-potato-waffles
Evening meals can have a different twist. Our Chicken and Sweet Potato Waffles satisfies the taste buds and so delicious.
Each time I visit Los Angeles, I am reminded of chicken and waffles.  I decided to twist the waffles with sweet potatoes. 

 Check it out!  What’s your twist? 

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Posted by on January 29, 2012 in Breakfast, Sweet Potato, Waffles

 

Squash Mixer

Jazz up your squash with a healthlier twist!

 Ingredients:

  • 3 large yellow squash, sliced
  • 3 large zucchini, sliced
  • 1 small red onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon pepper
  • 3 tablespoons butter or ghee
  • 1 tablespoon Agave Nectar (100% pure sweetener), optional

Directions:

  1. Heat butter in a large skillet.
  2. Add sliced onion, and garlic; cook for one minute over medium heat.
  3. Add sliced squash, zucchini salt and lemon pepper.
  4. Cover with a lid and cook about 5 minutes.
Twist:  Used smoked salt for this dish. Great taste with the red onion and garlic.
 
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Posted by on January 27, 2012 in vegetables

 

Chicken Tostada Salad

taco-salad
This recipe was inspired by a Tostada Salad that one of my cousins prepared at a family event this past week. It was very delicious. I’m sure that my version is completely different from hers, but here’s my twist:

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Lemon Pie Turnovers

These Lemon Pie Turnovers are filled with lemon pie filling or you may use lemon curd. I used 5”x 5” puff pastry squares. The turnovers are so easy to make. Some of the squares were cut in half to make smaller turnovers for appetizers. Since each turnover is an individual serving, you may freeze them and reheat later. If your sweetie loves pies, consider these for Valentine’s Day.

 
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Posted by on January 22, 2012 in Desserts

 

Vegetable Pasta Salad

If you can boil water, you can make this dish, it’s that simple. 
 Ingredients:

  • 12 oz. Tri-Color Rotini or Garden Style Twirls pasta
  • 1 1/4 cups Extra-virgin Oil Italian Vinaigrette
  • 1/2 cup Pepperoni minis
  • 1/2 cup sliced black olives, drained
  • 1 1/2 cups fresh broccoli florets
  • 1/4 cup red onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup red bell pepper, chopped
  • 1 cup Provolone cheese (cut into small pieces) or Mozzarella cheese
  • 2 cups cherry or grape tomatoes, halved
  • 1/2 cup parmesan cheese, grated

Directions:

Cook pasta al dente; rise, drain and set aside.
Cut broccoli into bite size pieces.
Cut tomatoes in half.
Drain olives.
Place cool pasta in a bowl.
Add remaining ingredients except parmesan cheese, mix well.
Cover and refrigerate for about 2 hours.
Sprinkle Parmesan cheese on pasta and serve.

Twist: Provolone Cheese, Extra-virgin Oil Italian Vinaigrette

 

 
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Posted by on January 19, 2012 in Pasta

 

Okra and Tomatoes

You may want to add shrimp or sliced sausages to your okra and tomatoes and serve over rice for a complete meal.

 
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Posted by on January 16, 2012 in vegetables

 

Dirty Rice

This rice takes a little time to prepare but definitely worth it. Enjoy!

 Ingredients:

  • 2 cups parboiled rice
  • 4 cups chicken stock
  • 4 cloves garlic, minced
  • 1 medium-size onion, finely chopped
  • 1/2 cup chopped green onions
  • 1/3 cup red bell pepper
  • 1/3 cup yellow bell pepper
  • 1/3 cup green bell pepper
  • 1/2 fresh parsley, chopped
  • 1/2 cup celery, chopped
  • 2 tablespoons butter
  • Freshly ground black pepper and salt to taste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 garlic powder
  • 1/4 cup fresh parsley, chopped
  • 1/2 pound ground beef
  • 1/4 pound pork sausage
  • 6 oz. chicken livers
  • 6 oz. chicken gizzards
  • 1/4 cup all-purpose flour
  • Canola oil for frying

Directions:

  1. Cook rice in chicken broth for about 20 minutes; set aside.
  2. Dredge chicken livers in flour.
  3. Fry in canola oil until browned.
  4. Let cool and cut into very small pieces.
  5. Place gizzards in a medium pot and cover with water.
  6. Cook over medium-high heat.
  7. Spoon off foam and reduce heat to medium-low.
  8. Cook until tender, about 1 hour.
  9. Salt and pepper to taste.
  10. Pulse gizzards in food processor until ground; set aside.
  11. Cook ground beef and sausage together in a large skillet.
  12. In the same skillet that you cooked ground beef and sausage, butter, vegetables, cayenne pepper, thyme, cumin, and garlic powder; sauté until soft and lightly browned.
  13. Add chopped livers and gizzards; stir in rice.
  14. Taste and adjust seasonings.
  15. Cook on low heat until rice is hot.
  16. Add chopped parsley and serve.
Twist: Ground turkey in place of ground beef.  Fry chicken livers as opposed to boiling them.
 
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Posted by on January 16, 2012 in Rice