1 package cornbread mix
3 chicken breast
3 cups chicken broth
2 cups turkey or pork Jimmy Dean sausage render of all grease (cook and drain)
2 onions cut into small pieces
1 sweet pepper cut into small pieces
1 cup chopped celery
1/2 bunch fresh parley cut into small pieces
8 minced garlic cloves
1/2 bunch green onions cut into small pieces
1/2 cup raisins
3 bay leaves
3/4 butter stick or 1/2 cup virgin olive oil
2 teaspoon fresh thyme
1 1/2 tablespoon crushed red pepper optional (spicy) or black pepper
salt to taste
Make corn bread and let it cool outside so it will crumble and not get mushy
Boil chicken breast in salted water until tender. Let it cool and chop small, set aside. Saute and crumble sausage, set aside. Crumble corn bread, set aside. In a big pan melt butter over medium, saute onions, sweet pepper, celery, green onions, parsley, thyme, garlic with some salt until very soft. Use lots of crushed pepper (spicy) or just black pepper
Remove from heat, add chicken, sausage, egg, raisins and stir. Then start adding corn bread and chicken broth a little at a time folding into mixure until done. Bake in a rectangular dish at 325 degrees for 1 hour or until dry and crisp. For stuffing just stuff the cavity of turkey with mix before baking. Serves 8-10
*This recipe is a southern version with a Caribbean twist!
You can make these puffs few days before, save them at room temperature, and just warm them in the oven at 325 degrees until warm and crisp. Yummy!
3 sweet potatoes cooked and smashed
1 cups finely grated Parmigiano-Reggiano
1/2 cup all-purpose flour or 1/4 of whole wheat
1 tablespoon nutmeg
1 teaspoon black pepper
1 teaspoon salt
5 large egg whites at room temperature
*For a holiday flavor you can add a teaspoon of cinnamon or anise seeds to the mix. I add both, why not…….
In a bowl mix together cheese, flour, pepper, nutmeg, and salt until combined well. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold into sweet potatoes. Mix potatoes and egg whites mix with rest of ingredients gently but thoroughly.
Pour canola oil into a fryer and heat until very hot. Grab mix with a big stirring spoon about 8 teaspoons of batter and drop into hot oil 1 spoon at a time. Fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360°F between batches. Serve hot.
*Thanksgiving will never be the same without this addition!
6 big potatoes
8 cups chicken broth from cubes
1/2 cup fresh mint
3/4 cup extra virgin olive oil
6 minced garlic cloves
1 cup corn
1 red pepper cut into very small pieces
1/2 red onion cut into very small pieces
2 tablespoon mustard
1 tablespoon lime juice
1 tablespoon worcestershire sauce
1 teaspoon tabasco sauce (optional) Spicy
salt and pepper to taste
*you can also add celery, peas, carrots, bacon bits (be creative)
Peel potatoes. Boil chicken broth, add potatoes, mint, salt and cook until done. Drain potatoes, cool (to room temperature) and cut into 1/2″ cube pieces, set aside. In a bowl mix rest of ingredients and gently fold potatoes into the mix. Serve at room temperature or place in refrigerator for at least 15 minutes or until serve. Serves 10
1 pound spaghetti
1/2 cup olive oil
2 garlic cloves smashed to puree
2 lemon juice
1 lemon zest
1/2 cup good parmesan cheese at room tempetature and some more for garnish
1 bunch chopped fresh italian parley
salt and freshly ground black pepper
In a bowl big enough to serve the pasta mix garlic, olive oil, lemon juice, parmesan cheese, salt and pepper. Cook pasta ardent and pour hot over mix. Stir well and top with lemon zest, parmesan cheese and parley. Serve warm
2 cups white rice
3 tablespoon butter
1 yellow onion cut into small pieces
3 minced garlic cloves
1 8oz can of corn drained
1 can french onion soup
1 1/2 cups water
salt and pepper to taste
In a tall pan melt butter and saute onion, garlic with some salt and pepper for 5 minutes. Add corn, soup and water, boil, and lower temperature to medium. Cover and simmer for 10 minutes. Stir and continue to simmer until done. Serves 6
1 8.5 package of corn mix or corn meal
1 cup whipping cream or fat free half and half
1 cup of sour cream or lite sour cream
1/2 cup butter
1 8oz can of corn without the juices
1 8oz package of cheddar cheese
2 egg whites
salt and pepper to taste
1 cup cheddar cheese for topping
Preheat oven 375. Mix ingredients well. Spray baking dish with PAM and pour mix. Bake for 45 minutes, top with cheddar cheese and cook for 10 minutes. Let it cool for 20 minutes, cut into rectangles. Serve warm
1 pound asparagus
1 cup of water
2 tablespoon virgin olive oil
1/2 cup almonds
1/2 fresh lime juice
1 teaspoon lemon zest
salt and fresh black pepper to taste
Cut asparagus the ends. In a wide pan simmer asparagus in hot water, until crisp not soft, about 3 to 5 minutes, rinse. Set on a serving plate and top with rest of ingredients. Serve 6-8.
FYI; Asparagus is a good source of fiber and protein, both essential for good digestion and immunity.
It contains a number of anti-inflammatory compounds that protect you from type 2 diabetes and heart disease.
It has antioxidants, including one called glutathione, which is known to protect the skin from sun damage, pollution and the effects of aging.
The Vitamin K in asparagus is excellent for healthy blood clotting and strengthening bones.
Asparagus contains a unique carb called inulin, which remains undigested until it reaches the large intestine, where it helps to absorb nutrients better, and cut the risk of colon cancer.
Good news for those struggling to manage their blood sugar: asparagus is a rich source of B vitamins, which are known to regulate blood sugar levels.
Green asparagus is much more beneficial than white, say reports. The goodness is in the stalk, which contains vitamin A for better vision, potassium for smooth kidney functioning, and trace minerals that help boost immunity.