This is a very simple and delicious side dish. If you are concerned about the sodium content of the canned black beans, do what I do, rinse the beans under cold water before placing them in the baking dish.
2 cans Black Beans, drained and rinsed
1 tbsp. All purpose spice rub
1 tbsp. Cumin
½ Chili, chopped (optional, if you like the heat use it)
½ Cup Shredded, Mexican blend, cheese
Preheat the oven to 370. Place the rinsed beans in an oven safe baking dish and mix in the spice rub, cumin, and chili (if using). Cover the top of the beans with the shredded cheese. Cook in the oven till the cheese melts. Do not overcook or the beans will dry out. If you like your cheese crispy add a little water to the beans before cooking. Remove from oven and let rest for about 5 minutes.
2 Chicken Breast, boneless, skinless
1/2 Jar Marinara sauce
Pepper, black, ground
1 tbsp. Romano cheese, grated
Instructions: Heat oven to 370 degrees. Place chicken in an oven safe dish. Season with salt and pepper. Cover with marinara sauce, place in the oven and cook for 1 hour. Remove from oven and allow to rest. Slice chicken and sprinkle Romano cheese on top. Serve with steamed broccoli and veggie couscous.
Simple to prepare and mostly cooks by itself in the crock pot. If you can get chicken thighs that are skinless and boneless do so. This makes it even easier to prepare. I would rinse and dry the chicken before cooking. As for the sauce, I prefer a red chili sauce, but use your favorite red or green sauce to cook the chicken. I use the Greek yogurt to tone down the spice and it does a great job and gives the dish a smooth texture.
1 lb. Chicken thighs, skinned and boned
2 tbsp. All purpose spice rub
1 can Red chili sauce, large can
½ cup Greek yogurt
2 Green onion, chopped
Add chicken, spice rub, and chili sauce to the crock pot and cook on low for 4-5 hours. Remove the chicken and pull apart. Take about 2 cups of the chili sauce and place it in a large skillet. Use more if you would like more sauce. Bring to a boil then to a simmer. Add the yogurt, stir to mix. Add the chicken, stir and keep on simmer for about 5 minutes. Serve with Turmeric Rice and Peas. Finish the dish by topping all with chopped green onion.
Yesterday being Friday meant that I was again too tired to cook. Not wanting pizza or other fast food take out, I looked in the refrigerator and realized I had a lot of leftovers from the week. I had some ham, roasted pork and pulled chicken. What to do with all that food and be easy. Break out the old George Foreman Grill and make grilled sandwiches.
I had two slices of honey wheat bread with a slice of swiss and provolone cheese with a big slice of roasted pork, sliced red onion, sliced avocado, two kosher pickle slices, stone ground mustard and grilled them in the George Foreman. It took about two minutes and by the time I realized I did not take a photo, it was all gone.
Great way to do away with the left overs we end up with at the end of our weeks.
All Purpose Spice Rub
There are tons of spice mixtures on the market and we have all tried many of them, some better than others. The biggest issue I have with the store bought varieties is the high content of salt. I really want to get the flavor of the herbs and spice not just the salt. So I decided that the only way to get what I want is to mix my own blends. The following is what I use on a variety of meats and chicken. Give it a try and let us know what you think.
All Purpose Spice Rub
2 Tbsp. Chili powder
2 Tbsp. Paprika
1 Tbsp. Turmeric
1 Tbsp. Garlic powder
1 Tsp. Sea salt
1 Tbsp. Ground black pepper
Mix everything together and keep in a spice jar and use it on any meat or poultry to kick the flavor up a little.
Halibut is such a tasty fish and combining it with a topping of an easy salsa makes for a very tasty dish.
Baked Halibut with Salsa
2 Halibut pieces about ¾ pound each
Salt and pepper
Salsa, recipe below
¼ Red onion
3 Roma tomatoes, seeded
2 Cloves of garlic
1 Serrano pepper
1 tbsp. Cumin
½ tbsp. Apple cider vinegar
½ cup Cilantro
Salt and pepper
Juice of ½ lemon
Combine all ingredients in a food processor, pulse till chopped and blended.
Preheat oven to 350. Place fish on a sheet pan and season both sides with salt and pepper. Cover fish with salsa and baked for about 20 minutes. Checks often, do not overcook your fish. Remove from oven and let rest for 5 minutes, serve with vegetable couscous.
Start your day off right or have this easy dish for dinner. Once the juice is sauteed out of the tomatoes you get this marvelous flavor that goes fantastic with the eggs.
4 Eggs, beaten
1 Roma tomato, chopped
¼ Yellow onion, chopped
Salt and pepper
1 tbsp. Olive or coconut oil
1 tbsp. Herbs, dried, your favorite
2 oz. Cheese, shredded
2 tbsp. Chives, chopped
Heat oil over medium heat, add onions and tomatoes, season with salt and pepper. Stir often cooking until the liquid evaporates. Add beaten eggs, season with herbs. Stir until the eggs are still slightly runny and add cheese. Stir to combine and melt. Serve with chives on top.
1 carrot diced
1 Italian squash diced
1 small onion, yellow or red, diced
Salt and Pepper to taste
2 tbs Olive oil
1 can 14oz chicken stock
1 cup couscous
1 tbs extra virgin olive oil
In a medium skillet, heat olive oil over medium heat. Add carrots and sauté till starting to get soft.
Add onion and sauté till soft. Add Italian squash and sauté for a few minutes.
Season with salt and pepper.
In a medium sauce pan bring the chicken broth to a boil. Add couscous, stir then remove
from heat and cover for 5 minutes. Add the vegetable mixture, stir to combine.
Serve with some extra virgin olive oil on top.
Pasta ala Daddy
||Italian Hot Sausage cut in chunks
||Red pepper, chopped
||Shredded Cheese, Mexican or Italian Blend
Cook pasta in 4 cups water adding 1 tbs of olive oil. Drain when done and set aside. Heat a large skillet over high heat and add 1 tbs olive oil. Add onions, peppers and sausage, cook for a few minutes till sausage is browned on all sides. Drain most of the grease and return to heat. Add garlic, salt, pepper, tarragon and pasta sauce. Bring to a simmer. Place pasta in skillet with the sauce mixture and combine. Place contents in an oven proof casserole dish and cover the top with shredded cheese. Sprinkle basil and oregano on top of the cheese. Place casserole into the broiler and cook till cheese browns. Let stand for a few minutes to set up before serving.
2 Chicken breasts, boneless and skinless
2 Tbsp. Olive oil
Salt and Pepper
1 Tsp. Five spice powder
1 Med Onion, chopped
½ Red Pepper, chopped
½ Serrano pepper, chopped
Juice of one orange
Zest of one orange
Heat 1 tablespoon of oil in a skillet over medium heat. Add the chicken to the skillet seasoning with salt, pepper, and five spice powder. Brown both sides. Remove from pan. Add the remaining oil to the skillet. Add onions, peppers and chili to the skillet and sauté till tender. Add the juice and use it to deglaze the pan. Reduce sauce; return the chicken and any juice to the pan. Cover and cook on simmer till chicken is cooked through. Remove the chicken to a cutting board to rest. Add orange zest and cilantro to the skillet. Slice the chicken and serve with the orange sauce and vegetables over the sliced chicken.
2 Cups Chicken broth
1 Tsp. Turmeric
1 Cup White rice
Bring chicken broth to a boil; add butter, turmeric and rice. Bring back to a boil. Lower heat to a low simmer and cook till rice is tender.